tag:blogger.com,1999:blog-37022045352156161902024-03-05T04:49:42.056-05:00Neen's NotesCooking, sports, and other good things in life.Neenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-3702204535215616190.post-2427184265746864352011-01-21T14:01:00.000-05:002011-01-21T14:01:14.734-05:00Back to Basics: BéchamelIn <i>The Making of a Chef </i>, Michael Ruhlman recalls that nearly everyone in his Skills One class at the Culinary Institute of America scorched the first béchamel sauce that they attempted. He vividly describes the mountain of pots lined with scorched flour/butter/milk piled in the sink. Upon reading this, I smiled to myself:<br />
<br />
“Oh, I remember that.”<br />
<br />
I cannot count the number of times during college that I stood (highly annoyed) scrubbing stuck-on roux off of the bottom of my only saucepan. Irritated, I’d grab <i>On Cooking</i> off of my bookshelf and wonder, “What did I do wrong this time?” The number of things that could go wrong with such a simple sauce astounded me: Wrong pan. Pan too hot. Milk too cold. Milk too hot. Flour and butter not cooked enough. Gritty consistency. Raw floury taste. Burnt taste.<br />
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I hope to help my dear readers avoid that angst. This is how I make my white sauce and, inspired by the passage from Ruhlman's book, I thought it was worth sharing.<br />
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Carl Sagan once wrote that “if you want to make an apple pie from scratch, you must first create the universe.” I say that if you want to make the perfect macaroni and cheese, you must first create the béchamel.<br />
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Unlike other mother sauces that begin with long-cooking stock, the beauty of béchamel is in its simplicity and relatively short cooking time. It is a post-work weeknight sauce.<br />
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Begin by pouring one cup of milk—in my opinion, 2% yields the best consistency and mouth feel—into a small saucepan. Add a bay leaf, bring the milk to a boil and then remove the pan from the heat and cover it.<br />
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In a medium saucepan, combine 1 oz. of butter and 1 oz. of flour over very low heat to make a roux. The roux will act as the thickener in this sauce. Using a pan with sloped sides is very important. You don’t want your roux getting stuck in the corners of a straight-sided pan and scorching. Not only will that undoubtedly ruin the flavor of your sauce, but lost roux means a watery, runny consistency. <br />
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As the butter melts, mix it with the flour to form a paste. There are various stages of cooking a roux. For béchamel sauce, cook on low heat only until it is just golden. The more a roux is cooked, the more flavor it develops, but the trade-off is that it loses its thickening ability. Darker roux are frequently used for brown sauces, gumbos and stews.<br />
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Now it is time to add the milk to the roux. Patience is the key here. Think about making an emulsion. If you’ve ever made mayonnaise you know that if you add the oil to the egg yolks too fast, the mixture will break and you will be left with a messy oil slick instead of a creamy mayonnaise. In this case, if you add the milk too quickly (or use cold milk) the sauce will be lumpy and/or grainy. How sad. So begin whisking the roux before any milk even touches the pan and add the scalded milk in a thin, steady stream. <br />
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Whisk, whisk, whisk. Turn the heat up to medium and do not stop whisking. Within a few minutes, the sauce will thicken and begin to bubble. At this point, add a few pinches of salt and taste the sauce. It will probably still have a little bit of raw, starchy taste. Cook, stirring continuously for 5-6 more minutes until the sauce is velvety and coats the back of a spoon. Add a few pinches of freshly grated nutmeg, stir, and taste again. If you like how it tastes, stop there. <br />
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Think, I mean <i>really think</i>, about how your sauce tastes. Yes, béchamel is often just a base, but it’s like building house: If you don’t have a good foundation, the rest is just going to crumble. So take time to make your base well and the final product will reward your taste buds. Taste, season, and taste again. Remove the bay leaf before serving.<br />
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Now you have your béchamel, or white sauce, and you can get creative. Add a handful of your favorite cheese and stir until it melts—that goes great over pasta and vegetables (I LOVE it on broccoli), use it unadulterated as lasagna or moussaka filling, or add a small onion that has been very finely diced and sweated in butter to make sauce soubise—which is excellent with grilled meat.<br />
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So there you have it: Delicious white sauce that takes less than 20 minutes to make. Experiment and enjoy.<br />
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Ciao for now,<br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-82744325248190664732011-01-06T09:54:00.000-05:002011-01-06T09:54:50.587-05:00Ms. MLIS and the 114 Dozen TreatsHappy New Year from Neen’s Notes!<br />
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I took a hiatus from blogging in December for a multitude of reasons. The first was to focus on completing my final projects for graduate school. You may recall such posts where I defeated the Great Perl Dragon and other beasts along the way, but this was (to put it in super-nerd terms) the true Boss Battle. And yes, I won the game of graduate school. I’m now a bonafide library and information scientist.<br />
<br />
And then came the baking and candy making. Once the final papers were off to my instructors, I suddenly had…time. It’s not as though I never had free time while I was in school, but I always had a lingering, “I really should be working on (blank)” feeling whenever I tried to take some down time. Last December, when I was only a little more than half-way through school I made 65 dozen cookies for friends and family. I did not anticipate ever coming close to breaking that record. After all, I only have two cookie sheets and two 9x13 in. pans.<br />
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Armed with my favorite recipes from last year and a brand new confectionery book, I warned my family not to bake and that I’d bring more than enough home for Christmas. I’m not sure they anticipated quite how excited I was to be back in the kitchen.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrPk0cxUAd1ZY500dhFH9jDNZvAPz4S-8k4R0fMiFe2hR4d1Na2cv34EcVfHoF34SBlPlDFZ7WlL62bmQa8mlssPKsiLydOtpsRV3o-bmvBn3V9TjHP205SXMdSzDEWwZJzdNf66KVqfI/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrPk0cxUAd1ZY500dhFH9jDNZvAPz4S-8k4R0fMiFe2hR4d1Na2cv34EcVfHoF34SBlPlDFZ7WlL62bmQa8mlssPKsiLydOtpsRV3o-bmvBn3V9TjHP205SXMdSzDEWwZJzdNf66KVqfI/s320/018.JPG" width="320" /></a></div>Here’s the final tally:<br />
<br />
7 dozen peanut butter cups<br />
3 dozen Nutella cups<br />
6 dozen orange chocolate truffles<br />
6 dozen gingersnaps<br />
4 dozen thumbprints<br />
6 dozen peanut butter blossoms<br />
3 dozen chocolate almond coconut biscotti<br />
4 dozen chocolate cherry walnut biscotti<br />
4 dozen cranberry orange pecan biscotti<br />
8 dozen Russian tea cakes<br />
10 dozen coconut joys<br />
17 dozen walnut caramels<br />
7 dozen torrone<br />
10 dozen chocolate marshmallows (for Folger party)<br />
12 dozen vanilla-almond spritz cookies <br />
3 dozen walnut-coconut patties<br />
4 cups sweet and spicy pecans<br />
4 cups sweet and spicy peanuts<br />
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Total? Not counting the candied nuts, 114 dozen. I should go into business! If you have a request for any of the recipes above, let me know. There may be photo-tutorials for some of them in the coming weeks. Candy is so temperamental that it can be hard to get pictures of the process, but I’m getting better at setting the timer/one-handed photography.<br />
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My final reason for a blogging hiatus? Pittsburgh, of course! I can’t believe that I somehow didn’t write about the fact that (back in October) Joe got us tickets to the Steelers’ last home game of the season as an anniversary gift. The game was 2 days before Christmas and so we decided to spend the first week of our holiday up in PA. <br />
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Joe has taken me to a few Steelers games when they’ve played down here at Fedex Field, but I had never been to a home game at Heinz Field. In fact, the only home game I had ever gone to was a game at Three Rivers Stadium when I was…12ish? Needless to say, my anticipation was building for a very long time.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHtR5TGrvCgkjgy-uH8GyZw7IMDvwVKhercxjpVPK3HFObbrGrd_FZ81ZYua3bQEmnolY4VxWnIizMVaJt0MG-XjMzFLnQP8xtO6koneDhyphenhyphenC5dRMzVzmyuy0N06IJSqt12o0LNLTNtwc/s1600/IMG_3601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHtR5TGrvCgkjgy-uH8GyZw7IMDvwVKhercxjpVPK3HFObbrGrd_FZ81ZYua3bQEmnolY4VxWnIizMVaJt0MG-XjMzFLnQP8xtO6koneDhyphenhyphenC5dRMzVzmyuy0N06IJSqt12o0LNLTNtwc/s320/IMG_3601.JPG" width="240" /></a></div><br />
Thursday, December 23, 2010 I watched the Pittsburgh Steelers beat the Carolina Panthers 27-3 from Section 223, Row K, and it was incredible. My favorite part of the stadium was the Great Hall, where memorabilia (including all of the Lombardi trophies!) from Steelers and Pitt Panther stand-outs are on display for all fans to see. A live band, members dressed in black and gold and donning Polamalu wigs, blasted rock music to get the crowd milling around excited and ready to go. Fans wore jerseys from every era emblazoned with names like Lambert, Greene, Harris, Bettis, Stallworth, Bleier, and Swann. Of course, current players were heavily represented as well, and even some…interesting throwbacks like Kordell Stewart. I did not, however, witness any Neil O’Donnell jerseys and do not believe I ever will. <br />
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And everyone, I mean everyone carried a Terrible Towel. Even before the announcer could start naming the players who ran onto the field, the crowd looked like a sea of Vegas-gold waves. The experience of being in a place where 60,000 people are excited and proud of the same thing was unbelievable. The players on the sidelines too, waved their Terrible Towels to liven up the crowd during crucial moments. (The glorious noise forced 2 Carolina time outs and contributed to 3 false starts. Hope we helped, boys!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBlyMEOiu6-pnterhKHSEoZ3uy__JABelSVf9rfKmEDoAkdtRxF5jkH3VtqGSHgD5M_UBLPym8wEcw5_EX5jWLS9JLhqlr0htnOaA_jtoNi34_mmH3dwjXAzCVg7soiIxfWyowGiuRJc/s1600/IMG_3612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBlyMEOiu6-pnterhKHSEoZ3uy__JABelSVf9rfKmEDoAkdtRxF5jkH3VtqGSHgD5M_UBLPym8wEcw5_EX5jWLS9JLhqlr0htnOaA_jtoNi34_mmH3dwjXAzCVg7soiIxfWyowGiuRJc/s320/IMG_3612.JPG" width="320" /></a></div><br />
I don’t think I stopped smiling the entire evening. Thank you again, Joe, for making yet another one of my dreams come true!<br />
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Yet, that was only the very beginning of our vacation. You’d think it couldn’t get any better but it did. We spent the next 4 days celebrating with family we don’t see nearly enough. There are few things that make me happier than just having time to spend with my parents, brother and sister-in-law, and Joe. We had some wonderful meals together, wandered the Strip District, and just caught up on life over wine and board games. Cigars, too. Oh, and cookies…days and days of cookies. I feel like we should install a fire-extinguisher type case in each family member's house that contains a tray of cookies: "Break glass in case of celebration."<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcWjCOlTFjYlpPRnbw2cHJCRn5NKobW7bZiWiBNCWsuT1_5kfYULhzeaY8IH7gVyFX55xZEOlww-21u6wEqO9UtTEO-zj1g4BpIVexrp_hH0uM4JFIUuwS5n4l_r3KETIYA4_T7c-bFE/s1600/IMG_3631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcWjCOlTFjYlpPRnbw2cHJCRn5NKobW7bZiWiBNCWsuT1_5kfYULhzeaY8IH7gVyFX55xZEOlww-21u6wEqO9UtTEO-zj1g4BpIVexrp_hH0uM4JFIUuwS5n4l_r3KETIYA4_T7c-bFE/s320/IMG_3631.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTceyk0-9FufWR6ZIauSVlhP0-zeFEI-HoFBlyDwekcFT_mkbmR-yIY7GEGF-P4sHB_MHv8Zo1Amv4yAhyphenhyphentZwSCqjl-Gjh3M4J-K5Zrm-5hZTEBHqlIjLL-CvDiMlMcvSi8SqeA-YxL7k/s1600/IMG_3625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTceyk0-9FufWR6ZIauSVlhP0-zeFEI-HoFBlyDwekcFT_mkbmR-yIY7GEGF-P4sHB_MHv8Zo1Amv4yAhyphenhyphentZwSCqjl-Gjh3M4J-K5Zrm-5hZTEBHqlIjLL-CvDiMlMcvSi8SqeA-YxL7k/s320/IMG_3625.JPG" width="320" /></a></div><br />
I hope your holiday held wonderful memories as well. My hope for this year is that I may continue learning how to have more compassion for both others and myself, to remove the ego and respect what my body and mind can do on each day that I am alive, and to live with a sense of respect for all that this amazing planet provides each day.<br />
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Happy 2011—Ciao for now!<br />
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-NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-48953180862891047822010-11-23T12:02:00.000-05:002010-11-23T12:02:54.074-05:00Truffle ShuffleI recently gifted myself <i>Chocolates and Confections at Home with the Culinary Institute of America</i> written by Peter Greweling, an instructor at the CIA. I’ve been in the kitchen nearly every free moment since receiving it. Each chapter begins with a discussion of the theory and techniques (with photographs!) for the recipes found therein. Even if you’re not interested in making your own candy, it’s a really fascinating book for learning about what goes into some of the treats we love. Like most food, candies have cultural, social and regional ties that can bring a sense of nostalgia just from seeing them. For instance, you C.S. Lewis and/or Charles Dickens fans may be interested to know that there is a recipe in Greweling’s book for irresistible Turkish Delight (I made mine orange and almond):<br />
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The main reason I went after this book was for the chocolate. There’s a whole chapter devoted to the treatment of chocolate and avoiding pitfalls like blooming or streaking in finished candies. Tempered chocolate and I have in the past, had a tenuous relationship. I chocolate-dip torrone or marshmallows, but they never look particularly pretty. How do I make molded chocolates with caramel or peanut butter inside? And candy bars? And cordial cherries? And..and…and…well the list goes on.<br />
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After reading the chocolate-chapter, I practiced tempering chocolate for some pecan and walnut turtles. While disastrously messy, it helped me learn how to arrange everything on my limited counter space and gave me a sense of the pace at which I needed to work. It reminded me so much of making marshmallows for the first time: <i>Accept that you will make a mess, learn from it, and know that in the future you will know how to avoid it. </i><br />
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I was right. So before you all head off to dive head-first into your Thanksgiving cooking, here is a simple truffle recipe that makes an elegant addition to a holiday candy dish. <br />
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<b>Marzipan-Walnut Truffles</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86A9cD1ZmP9QxCDqDRIRoPziYX8yUP1Bbi78qhVDIYttwC2h0-kDBWmTlwH0RpsG9PwAmsq1dXRMlUY7fldzpsH5hmEwb7pNLYbMZTW6GQLRP-qbXafv2LTZb2CqDFXTHFikIhoER39k/s1600/055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86A9cD1ZmP9QxCDqDRIRoPziYX8yUP1Bbi78qhVDIYttwC2h0-kDBWmTlwH0RpsG9PwAmsq1dXRMlUY7fldzpsH5hmEwb7pNLYbMZTW6GQLRP-qbXafv2LTZb2CqDFXTHFikIhoER39k/s320/055.JPG" width="240" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><b>Ingredients</b><br />
Marzipan:<br />
-3 oz. almond paste (I found it in the baking aisle at my local grocery store.)<br />
-¾ cup powdered sugar<br />
-2 oz. walnuts, chopped<br />
-1-2 tbsp. brandy or other liquor (can use corn syrup for alcohol-free)<br />
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Coating:<br />
-8 oz. dark chocolate, chopped<br />
-2oz. walnuts, finely chopped<br />
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<b>Method</b><br />
-Cut the almond paste into small pieces and place in a mixing bowl.<br />
-Sift the powdered sugar over the almond paste and knead into a cohesive ball, adding liquor or corn syrup as needed.<br />
-Knead the chopped walnuts into the marzipan. <br />
-Scoop teaspoon-size portions of the walnut marzipan and roll into balls to create the truffle centers.<br />
-Prepare the coating by melting 6 oz. of the chocolate in a heat-safe bowl that fits snugly over a pot of barely simmering water (the bottom of the bowl should not touch the simmering water), stirring frequently until it reaches 120 degrees F. Remove from the heat, add the remaining 2 oz. chocolate and stir frequently until the chocolate is melted and reaches 85 degrees F. <br />
-To maintain the temperature, place the bowl of melted chocolate on a heating pad set to medium. Alternatively, leave the small pot of water at a bare simmer on the stove and stir your chocolate over it if the temperature starts to drop.<br />
-Use a fork to gently press each center in the melted chocolate and then turn once to coat evenly, -Scoop the truffle back onto the fork and tap the bottom of the fork on top of the melted chocolate a few times. <br />
-Tap the fork on the edge of the bowl to remove the rest of the excess chocolate before gently setting the truffle on a baking sheet lined with parchment paper. Tapping the fork on top of the melted chocolate and then on the side of the bowl helps to keep a little chocolate puddle or “foot” from forming on the bottom of the truffle.<br />
-Sprinkle the remaining chopped nuts over the truffles before the chocolate sets and then leave at room temperature until dry.<br />
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Makes about 20 truffles. Stored in an airtight container, they will keep at room temperature for several weeks. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoW8hsK7qzqnTQ1DtVgh_ex46Tfl97i-b8qRkGkmqZcAhMYG83Y16l6_hAuE6fP99B1GX9DsdoaDibjyhi1yKp5I6KU1t2miJbKxO1zTyo-54mabqx-3hBnws09N39xq_scQD3tSzKgI/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoW8hsK7qzqnTQ1DtVgh_ex46Tfl97i-b8qRkGkmqZcAhMYG83Y16l6_hAuE6fP99B1GX9DsdoaDibjyhi1yKp5I6KU1t2miJbKxO1zTyo-54mabqx-3hBnws09N39xq_scQD3tSzKgI/s320/008.JPG" width="320" /></a></div>Have a wonderful week. Happy Thanksgiving!<br />
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Ciao for now,<br />
<br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-16771155095783769092010-11-15T10:43:00.000-05:002010-11-15T10:43:28.232-05:00Flourless Chocolate Cake with Italian MeringueAnother birthday weekend! We celebrated Lynn’s (Joe’s mom) birthday this weekend with dinner on Friday night and brunch on Sunday. Who doesn’t love an multi-day birthday celebration?<br />
<br />
Of course this meant more cake baking (Yay!). But this time, I had to take into consideration that Lynn is avoiding eating a lot of excess sugar these days. She was certainly not adverse to a little something extra-special and loves chocolate, so I thought that the occasion called for something dark, rich and only slightly sinful: The Flourless Chocolate Cake.<br />
<br />
It has its sweetness, but the chocolate is the star. I played around with a few recipes, not wanting to tromp all over the chocolate flavor with a lot of butter and eggs. This version came out fudgy, dark, and rich. For the icing, I chose a light and fluffy Italian meringue. You don’t need very much (I used a little more than half of the recipe) for a one layer cake.<br />
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<b>Flourless Chocolate Cake with Italian Meringue and Strawberries</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFQKTwZp7o9MwbmSHBIVgMhXP4KfnObfXaWDUIatRvIDJ5qzm_Wy5_hbmgecOxSp27tCXF0fu5aduRD0TP0JS820VHDzc7Zar4Mjs_tZ-7Sq2WMNkOCOLmLry3mSzKlv70m3qRbHeCPk/s1600/chocolate+cake+meringue+strawberries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFQKTwZp7o9MwbmSHBIVgMhXP4KfnObfXaWDUIatRvIDJ5qzm_Wy5_hbmgecOxSp27tCXF0fu5aduRD0TP0JS820VHDzc7Zar4Mjs_tZ-7Sq2WMNkOCOLmLry3mSzKlv70m3qRbHeCPk/s320/chocolate+cake+meringue+strawberries.JPG" width="320" /></a></div><br />
<b>Cake ingredients</b><br />
-4 oz. dark chocolate<br />
-1/2 cup butter<br />
-3/4 cup sugar or sucanat (I used half and half—the latter has a lower glycemic impact)<br />
-1/2 cup cocoa powder<br />
-3 eggs, separated<br />
-1 tsp. vanilla extract<br />
-Pinch of salt<br />
<br />
<b>Method</b><br />
-Grease and dust an 8 in. spring form pan with cocoa.<br />
-Preheat the oven to 350 degrees F.<br />
-In a saucepan over low heat, melt together the butter and chocolate and whisk until smooth.<br />
-Remove the chocolate/butter mixture from the heat and whisk in the sugar, vanilla, salt and then the egg yolks (one at a time) until smooth.<br />
-Sift the cocoa powder on top of the mixture and mix just until combined.<br />
-Beat the egg whites to stiff peaks and then gently fold into the cake batter.<br />
-Pour the batter into the spring form pan and bake for 25-30 minutes or until just set. Cool completely on a wire rack.<br />
<br />
<b>Italian meringue ingredients</b><br />
-2/3 cup and 2 tbsp. sugar, divided.<br />
-¼ cup water<br />
-Pinch of salt<br />
-3 egg whites<br />
-1/4 tsp. cream of tartar<br />
<br />
<b>Method</b><br />
-Combine the 2/3 cup of sugar, water, and pinch of salt in a saucepan over medium heat. Swirl the pan gently until the sugar dissolves and then cook without stirring until the mixture reaches 230 degrees F.<br />
-While the sugar syrup is heating up, beat the egg whites and cream of tartar until foamy and then slowly add the 2 tbsp. sugar. Beat until medium peaks form.<br />
-Once the sugar syrup has reached 230 degrees, remove it from the heat and allow the bubbles to dissipate. With the mixer on low speed, slowly add the sugar syrup to the egg whites and then increase the speed, add the vanilla, and beat until stiff peaks form. <br />
<br />
Normally meringue does not store well, but the addition of the cream of tartar meant that I was able to keep this in a sealed container in the refrigerator for a day without it beginning to weep or shrink. Place a layer of wax paper directly on top of the meringue to avoid condensation from getting into it.<br />
<br />
Spread an even layer of the meringue over the top and sides of the cake and then arrange sliced strawberries in overlapping circles. I wouldn’t recommend glazing them with anything as it will likely cause the icing to melt and spread.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_kPPYng6YtAOkXKxa9lIY2lGHuJuczUswgt580yV-cdr_K3otPoFFVM0rzOg50EgzVUT7ZT8RvyeT8KJjEUwGtxZCAmHXbqGt-_0Q8wBeSZ5rM98W_LF2hQXjHtE2QA_-sGbOE8lysw/s1600/cake+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_kPPYng6YtAOkXKxa9lIY2lGHuJuczUswgt580yV-cdr_K3otPoFFVM0rzOg50EgzVUT7ZT8RvyeT8KJjEUwGtxZCAmHXbqGt-_0Q8wBeSZ5rM98W_LF2hQXjHtE2QA_-sGbOE8lysw/s320/cake+2.JPG" width="240" /></a></div><br />
Enjoy—and happy birthday again, Lynn!<br />
<br />
Ciao for now,<br />
<br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-4068495781502267572010-11-07T21:24:00.000-05:002010-11-07T21:24:26.774-05:00Free Time for CroissantsI found out on Friday that I passed my graduate portfolio. I turned in the last several documents for it earlier in the week, and expected to receive revision recommendations from my advisor soon. I thought I'd likely spend this weekend tidying everything up. Instead, I opened my e-mail inbox to see the message subject line: LIBR 289 CONGRATULATIONS CHRISTINA CERTO. I'd completed the requirements for the course.<br />
<br />
I spent the next day in shock and then decided that a long set-aside culinary project was in order. I'd put off doing it due to time restraints--but this weekend presented the perfect conditions.<br />
<br />
Anyway, time for Croissants!<br />
<br />
Ingredients<br />
3 1/2 cups flour<br />
1 cup barely warm water<br />
1 teaspoon active dry yeast<br />
1/3 cup heavy cream<br />
1 teaspoon salt<br />
1 3/4 cups cold unsalted butter (3 1/2 sticks)<br />
<br />
Method<br />
-Mix 1 cup of the flour, the water, and the yeast together and then set aside to rest for one hour.<br />
The mixture will become very foamy.<br />
<br />
-Add the remaining flour, cream, and salt, then knead the mixture for one minute. Let the dough rest in a bowl covered in plastic wrap for 20 minutes.<br />
<br />
-At this point you can either knead the dough by hand for about 10 minutes or in a mixer fitted with a dough hook attachment for 15 minutes on a low speed. Wrap the dough in plastic wrap and refrigerate for a half hour.<br />
<br />
-Place the sticks of butter in between two sheets of plastic wrap and pound / roll them out into an 8 inch square.<br />
<br />
-On a lightly-floured surface, roll out the dough to a 9 x 17 inch rectangle and place the square of butter on half of it:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVbX6xkFgMdOYz5kapuDSKxs_j-W9FzvQBI3QeV8_R3OVmekpIW2ohRIGxBdfv1aI69D94b2KyjimF8D_a4BpaeCEMV2On9TjXcvDWIPgxbNUOiRIMUocFSzBx8KLSVj4Emlj1x0akXw/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVbX6xkFgMdOYz5kapuDSKxs_j-W9FzvQBI3QeV8_R3OVmekpIW2ohRIGxBdfv1aI69D94b2KyjimF8D_a4BpaeCEMV2On9TjXcvDWIPgxbNUOiRIMUocFSzBx8KLSVj4Emlj1x0akXw/s320/011.JPG" width="240" /></a></div><br />
-Fold the top of the rectangle over the square of dough and pinch the edges with your fingers to seal.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_Grohiy4NoBJSNdGEp4dwa6z0oTP_3tUl4IJJfwPzCAiieCwzW1iWECTjKrLGkTQat4sUhjIABFiLQozWgE6WTLxTUZtIXTbPcMLc-p17m5DVInzdoTO6CGnLlm99yYNrA9HqqD1C2Q/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_Grohiy4NoBJSNdGEp4dwa6z0oTP_3tUl4IJJfwPzCAiieCwzW1iWECTjKrLGkTQat4sUhjIABFiLQozWgE6WTLxTUZtIXTbPcMLc-p17m5DVInzdoTO6CGnLlm99yYNrA9HqqD1C2Q/s320/012.JPG" width="240" /></a></div><br />
-Roll the dough into 9 x 18 inch rectangle...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaJBreSTKzSXFNsE2hOK3X1OIwN0DY2jyCWa78eQPz4cGkV2sFZ36ZkBjdk-kNdR9jXZgAJ7imAVJMyer6ZN-JnauvH6xgwmAIz9QvE45nwKmqxtQ-CJIFXemIOJkurzqK814XRBj3CA/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaJBreSTKzSXFNsE2hOK3X1OIwN0DY2jyCWa78eQPz4cGkV2sFZ36ZkBjdk-kNdR9jXZgAJ7imAVJMyer6ZN-JnauvH6xgwmAIz9QvE45nwKmqxtQ-CJIFXemIOJkurzqK814XRBj3CA/s320/013.JPG" width="240" /></a></div><br />
and then letter-fold into thirds. Turn the dough so that the single-folded side is on the left:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsbsya8-yML2WXp2CGkR8B5F5R_Jt_05Uw-Ti_6YNBzc3ItztI3JX81pCERxRQ3PD6jhlJbc0ftU9SKkC3VbkpiKiRc3ZzNAs52APenjXMO8O5j30xInYqs80NalkKKzUf6KU0AljcqE/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsbsya8-yML2WXp2CGkR8B5F5R_Jt_05Uw-Ti_6YNBzc3ItztI3JX81pCERxRQ3PD6jhlJbc0ftU9SKkC3VbkpiKiRc3ZzNAs52APenjXMO8O5j30xInYqs80NalkKKzUf6KU0AljcqE/s320/015.JPG" width="240" /></a></div><br />
-Roll the dough out to a 9 x 18 inch rectangle again and complete another letter-fold. Wrap in plastic wrap and chill for at least an hour. (I docked the top with two dots to note that I had completed two "roll-fold" cycles. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDDcAjWnhiLsXQwYe56xJEPkYoGthGT3RIQsjKu5uiuaAmAk9U2inEicA8URtM8Ex7b9wcZIZ7Cj3CFCyK2h-xCkuFiy8GoBF4qLhXnaP8ILhqr-tnUM0mpe9Qq7UFc3FLbyZW7viUME/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDDcAjWnhiLsXQwYe56xJEPkYoGthGT3RIQsjKu5uiuaAmAk9U2inEicA8URtM8Ex7b9wcZIZ7Cj3CFCyK2h-xCkuFiy8GoBF4qLhXnaP8ILhqr-tnUM0mpe9Qq7UFc3FLbyZW7viUME/s320/016.JPG" width="320" /></a></div>-Remove from the fridge, roll the dough out to a 9 x 18 inch square and letter-fold two more times. (A total of four). Cut the final letter-folded dough in half and wrap each in plastic wrap. Now the dough is ready for use, although aging it for a few hours or overnight will develop more flavor.<br />
<br />
-Roll the dough out into two 6.5 inch by 20 inch rectangles. Place on two parchment-lined baking sheets and return to the refrigerator for 20 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPPj-WmsZfBF-SN4UZb1vsA1fdCHwnKcMF41b_uNJPgtjY0uZVOnGRZ-pm5ts1u6U8ksOwipuPCvCq13qHBTh1WN0FmQAcsTjmDyELeKOC8-eGcrwQoSWB4DHp0zZ0BFB4h-Ah6p6DEM/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPPj-WmsZfBF-SN4UZb1vsA1fdCHwnKcMF41b_uNJPgtjY0uZVOnGRZ-pm5ts1u6U8ksOwipuPCvCq13qHBTh1WN0FmQAcsTjmDyELeKOC8-eGcrwQoSWB4DHp0zZ0BFB4h-Ah6p6DEM/s320/023.JPG" width="320" /></a></div><br />
-Dock the edges on each side of the rectangle to mark off triangles. Cut them out with a pizza cutter or small, sharp knife.<br />
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<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/AVvXsEhbS9FK9kFIoWbO9ufN1feTpeLEpnhde24QXkDhqF1XUoJNKCnGhjk_yFuXNKB3rcexRnQOpog8qluCV1guuiiUPZI1sNR8ETtAicSHepJ86z7WhyzqdRvfPI9lSHnIYkx0JE6hhua9n5w/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbS9FK9kFIoWbO9ufN1feTpeLEpnhde24QXkDhqF1XUoJNKCnGhjk_yFuXNKB3rcexRnQOpog8qluCV1guuiiUPZI1sNR8ETtAicSHepJ86z7WhyzqdRvfPI9lSHnIYkx0JE6hhua9n5w/s320/025.JPG" width="320" /></a></div>-Make a slit at the base of each triangle and roll slightly outward as you tightly roll up the croissants. Roll the triangle up so that the final tip is underneath and then bend the two ends toward one another to form the classic croissant shape.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigP6xbvtrWaeW8pYEAoyc8vjQQ_w01spnbJlZgH3YSFfXqFvKPKIRO7MzzDZTGpiMrhZFw1THtr000S7I4NtDIx4Bepujh-89t4tyDcD_zy2vWnvqmhRV0vT2_S9HFiua2TLoKrpR-LrU/s1600/026.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigP6xbvtrWaeW8pYEAoyc8vjQQ_w01spnbJlZgH3YSFfXqFvKPKIRO7MzzDZTGpiMrhZFw1THtr000S7I4NtDIx4Bepujh-89t4tyDcD_zy2vWnvqmhRV0vT2_S9HFiua2TLoKrpR-LrU/s320/026.JPG" width="320" /></a></div><br />
-Arrange the rolled croissants on parchment-lined baking sheets, cover with plastic wrap and proof overnight in the refrigerator.<br />
-When it is time to bake, remove the croissants from the refrigerator and leave them at room temperature for an hour.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiot2WA936160OoCJJTgMYgYyLPAmACd6nnpEqzepyip9zfvKh2U8MF_48mK5jGbYeFvTBlv1pPiReKuw7ZJZktjuZhlV3jE04mChNHTmFYMqWGVQ81cABBjnY90VxPu9NH_weIh2juf2I/s1600/028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiot2WA936160OoCJJTgMYgYyLPAmACd6nnpEqzepyip9zfvKh2U8MF_48mK5jGbYeFvTBlv1pPiReKuw7ZJZktjuZhlV3jE04mChNHTmFYMqWGVQ81cABBjnY90VxPu9NH_weIh2juf2I/s320/028.JPG" width="320" /></a></div><br />
Beat one egg and a splash of cream together and brush the mixture on top of the proofed croissants.<br />
<br />
-Pre heat the oven to 375 degrees F and then bake croissants for 35 minutes or until puffed and deeply golden-brown. Cool on a wire rack and enjoy the buttery flaky goodness.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UhNimbR_0Jt3sYkn1hsZdoBOfYKU7PlDGC1Qn8Z-lvINwQrq48rPau399rCCv5vXeZkvHJFUKiT5DShWR_u5IvsSjh6P-bMMP8HZRsKkCLm2FsEz7HY47AzF2EXc1vFup52B2QNuqG0/s1600/041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UhNimbR_0Jt3sYkn1hsZdoBOfYKU7PlDGC1Qn8Z-lvINwQrq48rPau399rCCv5vXeZkvHJFUKiT5DShWR_u5IvsSjh6P-bMMP8HZRsKkCLm2FsEz7HY47AzF2EXc1vFup52B2QNuqG0/s320/041.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUb8tZTHEAsbGumOrrgmZG7W5ce3tE2aCWMQ9CgRZKOkJ06cfKa0mvN2IYbvsufoOuKR6nxrTScok83By7XSRcNtJvkFOQzpJs7XqrLFip-bwwCBS2gi08zV6v3nh1Z8UYBT65bR2okI/s1600/042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUb8tZTHEAsbGumOrrgmZG7W5ce3tE2aCWMQ9CgRZKOkJ06cfKa0mvN2IYbvsufoOuKR6nxrTScok83By7XSRcNtJvkFOQzpJs7XqrLFip-bwwCBS2gi08zV6v3nh1Z8UYBT65bR2okI/s320/042.JPG" width="320" /></a></div><br />
<br />
Ciao for now,<br />
<br />
<br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-72570616975538928382010-10-31T13:47:00.000-04:002010-10-31T13:47:49.448-04:00Hallow-MallowsIt's really too bad that you can't give out homemade candy to trick-or-treaters without parents being wary of your sanitation practices or fearing you might have mistaken arsenic for the vanilla extract. I love to make candy, especially marshmallows. They take very few ingredients, not a ton of time, and can be flavored hundreds of different ways just by switching out the extract or adding spices or crushed candy to the final dredge. This Halloween version has a sweet vanilla-bean middle with a crunchy chocolate topping, better than any bag of long-ago packaged candy. Mmm.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19DtVk5gNjLg-LpuQGk_-qct24z64c42IoRLDjgyIKR_XivrvARV1oRU0lxlZKWUgA482r_-ilrW76F6U52B9kIwCaun6eHDzf_enegt59Vv9rAUwezqb41BIPCYoRuOqc0ayvvNCXVU/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19DtVk5gNjLg-LpuQGk_-qct24z64c42IoRLDjgyIKR_XivrvARV1oRU0lxlZKWUgA482r_-ilrW76F6U52B9kIwCaun6eHDzf_enegt59Vv9rAUwezqb41BIPCYoRuOqc0ayvvNCXVU/s320/004.JPG" width="240" /></a></div><b>Chocolate-dipped Marshmallows</b><br />
<br />
<b>Ingredients</b><br />
3 envelopes of unflavored gelatin <br />
1/2 cup cold water<br />
<br />
2 cups sugar<br />
2/3 cup light corn syrup <br />
1/4 cup water<br />
1/4 teaspoon salt<br />
1/2 of a vanilla bean, split and scraped or 1 tsp. vanilla extract<br />
Orange food coloring<br />
<br />
6 oz. semi-sweet chocolate chips<br />
<br />
1/2 cup cornstarch mixed with 1 cup of powdered sugar.<br />
<br />
<b>Method</b><br />
Grease a 9x13 in. pan and cover it with a layer of the cornstarch/powdered sugar mixture. (Reserve the rest for dredging the marshmallows later.)<br />
<br />
In the bowl of an electric mixer fitted with a whisk attachment, combine the gelatin and 1/2 cup cold water. Let bloom for 10 minutes while preparing the sugar syrup.<br />
<br />
In a large saucepan over medium-high heat, combine the sugar, corn syrup, 1/4 cup water, salt, and vanilla. Stir gently to dissolve the sugar and then let the mixture come to a boil. Boil for 1 minute and then remove from the stove. Allow the bubbles to dissipate.<br />
<br />
Turn the mixer onto its lowest setting and slowly add the sugar syrup to the gelatin. When all of the syrup has been added, turn the mixer to the highest setting and whip for 12 minutes. When there are about 2 minutes left, begin adding food coloring until the desired shade of orange is reached.<br />
<br />
After whipping for 12 minutes, you should have a fluffy, shiny, creamy marshmallow mixture. Using a greased spatula to get as much as you can (you will not get it all, trust me) pour the mixture into the 9x13 in. pan. Then, quickly grease your hands and use them to spread the marshmallow into an even layer. Sprinkle another layer of the cornstarch/powdered sugar mixture on top. Let set for about an hour in the pan. When you can press a finger on top of the marshmallows and they spring back, they are ready to remove from the pan.<br />
<br />
Flip the rectangle of marshmallow onto a cutting board and cut into squares using a pizza wheel. Toss the squares in the remaining cornstarch and powdered sugar to keep them from sticking together. Store in an airtight container.<br />
<br />
Melt the semi-sweet chocolate chips over very low heat and mix the melted chocolate until it is smooth and shiny. Dip one side of the marshmallow into the chocolate, swirling gently to coat evenly and then place on a cooling rack to dry. Makes about 90 marshmallows.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXf8Fv0arooVys_-OssMULuFAgxqVu5hw2eK86UwoB3qANKWJcF32OIGnP4qAoTGmBF6RZcUfL10S7UU8enu8RnbvFRBFtbfJuCQJVgL65JvQvzfkk3e1hqRmcm1lxfy2AnmwuX1B6fl4/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXf8Fv0arooVys_-OssMULuFAgxqVu5hw2eK86UwoB3qANKWJcF32OIGnP4qAoTGmBF6RZcUfL10S7UU8enu8RnbvFRBFtbfJuCQJVgL65JvQvzfkk3e1hqRmcm1lxfy2AnmwuX1B6fl4/s320/008.JPG" width="240" /></a></div><br />
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Happy Halloween!<br />
Ciao for now,<br />
<br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-47039159074247186552010-10-17T23:30:00.002-04:002010-10-18T08:55:20.177-04:00An Ice Cream Layer Cake for RogerCelebration cakes are my favorite cakes to make. I'm not particularly apt at piping icing designs or writing messages, but I can usually come up with something creative to complement the flavors under the icing. The person the cake is to be for inspires me with their choice of flavors and then from there...a blank canvas. No rules, no rubrics to follow, no required homework, just good creative fun.<br />
<br />
When Joe told me several weekends ago that his dad's birthday was coming up, I offered to make the cake and asked what kind he thought Roger (his dad) would like.<br />
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"Can you make an ice cream cake?"<br />
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I had no idea. I didn't even know if I had a powerful enough freezer, or for that matter, one with enough space to freeze multiple cake layers. I resolved to try, because (as they say) if you don't try, you'll never know.<br />
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One thing I did know was that Roger loves chocolate, so what better to include than my personal favorite perfect chocolate cake recipe. I made two 9in. layers of <a href="http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html">Ina Garten's Beatty's Chocolate Cake</a>. After cooling completely on a rack, they were wrapped and placed in the freezer to firm up. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJ_F3dG-zkfTuOhGRloXx77eN53Gr-8cRyodWc1R3e3Z_sGWH5LRrNXBUaX83yCgPo81aAksInG5R-6yv6wkBv95lcBu5hKkIuigZXZIAdRuOYslMllxSqGAvLtHbTXqwuXTLgP6b11k/s1600/3+cake+layers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJ_F3dG-zkfTuOhGRloXx77eN53Gr-8cRyodWc1R3e3Z_sGWH5LRrNXBUaX83yCgPo81aAksInG5R-6yv6wkBv95lcBu5hKkIuigZXZIAdRuOYslMllxSqGAvLtHbTXqwuXTLgP6b11k/s320/3+cake+layers.JPG" width="320" /></a></div>The next step was to create the ice cream layers. After lining two nine-inch rounds with plastic wrap (so I could lift the layers out later), I scooped and flattened softened ice cream into each--cookies and cream in one, and vanilla in the other. Using an offset spatula, I smoothed the surfaces even as best I could, then covered each with another layer of plastic wrap and then put them in the freezer to harden.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3Ghm-T96IQr2Pc5KGp3ZDUiOMq1pjbIlhpNrodd8-RotbFTdAJLOHrdvm4TgD9loOAobZonxKgF1hAjtb5pQRUUy6549pXzPT944QS-jcYOb2GolgC7PKbMZdOIBtSQKMCJHkxzCcfk/s1600/4+oreo+layer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD3Ghm-T96IQr2Pc5KGp3ZDUiOMq1pjbIlhpNrodd8-RotbFTdAJLOHrdvm4TgD9loOAobZonxKgF1hAjtb5pQRUUy6549pXzPT944QS-jcYOb2GolgC7PKbMZdOIBtSQKMCJHkxzCcfk/s320/4+oreo+layer.JPG" width="320" /></a></div> After a day, I lined a springform pan with plastic wrap and stacked the layers together. First the cookies and cream ice cream, then a layer of chocolate cake, then the vanilla ice cream and finally the second chocolate cake layer. I wrapped the whole cake tightly in plastic wrap and returned it to the freezer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF872rPbR1jNwFdIn4ZG-oBxXNu0R1dbIwivOzDz32an3ry1A7OGN1eV8KvygC446gmub-R44GBOjF-MPX3JDmpie0iKnwIwVYvmtflq9MMSe9yEPT6EB0LMkK2vacC0OnhNHEDfTYpP4/s1600/5+layers+stacked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF872rPbR1jNwFdIn4ZG-oBxXNu0R1dbIwivOzDz32an3ry1A7OGN1eV8KvygC446gmub-R44GBOjF-MPX3JDmpie0iKnwIwVYvmtflq9MMSe9yEPT6EB0LMkK2vacC0OnhNHEDfTYpP4/s320/5+layers+stacked.JPG" width="320" /></a></div>Two days later, I turned the cake out of the springform pan and onto a turn table. By that time, the layers had frozen firmly together and I was able to do a quick crumb coat of icing. I used Cool Whip, by the way, as it will firm up in the freezer, but won't get too hard. I let another 8 or so hours pass and then put on a final coating. I also moved the cake from the turn table to an aluminum foil covered piece of cardboard that I'd cut to fit inside of a cake box that the kind folks at the bakery near my office had graciously given to me.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrK4EU841J1XJvOnhlYz1nSsAlsNC5Jj2MdvGccuiS7AJXvt95nBkEkW4_6xo20rVtyBml4d6IjuEWKXrgZ0onv2PsdKDIB2mB5xJ-UrbzYtq_xnhXh8Q2aNLm4vVjYupVC1Sv-RP5g2s/s1600/7+unmolded+layers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrK4EU841J1XJvOnhlYz1nSsAlsNC5Jj2MdvGccuiS7AJXvt95nBkEkW4_6xo20rVtyBml4d6IjuEWKXrgZ0onv2PsdKDIB2mB5xJ-UrbzYtq_xnhXh8Q2aNLm4vVjYupVC1Sv-RP5g2s/s320/7+unmolded+layers.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPSyJPR8t9Lv5OG8u1kxUKljyhiEa1e9N8jPXUHLGjdjME7K-5bfOQ9juHPXztx-6pO-5I7IVm6_QB_rZJhew48n6JvyDGMc0t9emhybAXX-Npg5lhlqDrGP6_44wUkUa0XkdxOuQPOyk/s1600/8+final+icing+layer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPSyJPR8t9Lv5OG8u1kxUKljyhiEa1e9N8jPXUHLGjdjME7K-5bfOQ9juHPXztx-6pO-5I7IVm6_QB_rZJhew48n6JvyDGMc0t9emhybAXX-Npg5lhlqDrGP6_44wUkUa0XkdxOuQPOyk/s320/8+final+icing+layer.JPG" width="320" /></a></div> <br />
<div style="margin-bottom: 0in;">As for decorating? Well, by the time I'd iced the cake I was so amazed that it had actually come together that I was hesitant to ruin it with a bad attempt at writing "happy birthday" on top. What I did instead gave me a lot of flexibility.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">I melted a bag of semi sweet chocolate chips over low heat, mixing constantly until just smooth. I then poured the melted chocolate into a pastry bag fitted with a rounded point and piped lots of little shapes onto big sheets of wax paper. I made swirls, stars, zig-zags, curls and other odd little designs that I thought might look interesting. After they hardened, I topped the cake with them by gently pressing an edge of each into the icing until it stood. I wanted an explosion of chocolate stars and fireworks bursting forth from the icing. Because this cake, if it were to personify anything, I would want it to be joy.</div><br />
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With the freezer turned to its highest setting, I returned the cake to it once more to prepare for its final 10 minute trip to Joe's parents' house.<br />
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Fortunately, Joe had pre-warned his mom to make freezer space, and it was quickly tucked away to wait patiently for its unveiling after dinner.<br />
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At last I saw it opened, still decorated and stable, and was finally able to breath a sigh of relief.<br />
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And the inside looked really cool!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmN_eFB1st6_UostJuvuqZz1rhmn7PoLlJhr8FQJLSS9_ls-z1u-mHWr9jY3cNRAJaZ70pTBocwb8KfRt_un3kQHme4Vr9gYKRMUwvbdPIaKor6LoXFatWvmX_OC1chN6d7s-LmvEORM0/s1600/10+cut+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmN_eFB1st6_UostJuvuqZz1rhmn7PoLlJhr8FQJLSS9_ls-z1u-mHWr9jY3cNRAJaZ70pTBocwb8KfRt_un3kQHme4Vr9gYKRMUwvbdPIaKor6LoXFatWvmX_OC1chN6d7s-LmvEORM0/s320/10+cut+cake.jpg" width="320" /></a></div><br />
I was really proud of this, especially once I saw how well it held up after we took a few slices out. Aside from the icing starting to get soft, the layers of cake and ice cream remained remarkably firm and tasted oh-so-good. After Roger had two slices, I felt comfortable in assuming that it was in fact, delicious.<br />
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What I learned throughout this little endeavor is that ice cream cake doesn't take a ton of time on any given day, just the patience to take small steps in between freezings. While it took me the course of a week to make, I worked on it for maybe 5 minutes each day either stacking, unmolding, icing, or decorating. An exercise in patience? Yes.<br />
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Worth it in every way when I saw the smiles on the faces of the folks around me eating it? You bet.<br />
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Ciao for now,<br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-20781771332348105162010-10-13T20:40:00.000-04:002010-10-13T20:40:53.926-04:00Mystery Food Week 20: Grand Finale editionWell here it is, the final week of Mystery Food 2010. The season seems to have come and gone in the blink of an eye this year. Here’s week 20:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkyXgE31gyLcuSio8ojtr9Wtw11cZCDjO5zHi-S6GSL3f3nKbAUL3sCDt5umRPPB13GtxC3hZCF1n_0_qKZnl1vsjXJTzF_oqq7FqVjSKjIwCXiQM8U0udswBHnSQrMM66JwiNEiiWFk/s1600/week20.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkyXgE31gyLcuSio8ojtr9Wtw11cZCDjO5zHi-S6GSL3f3nKbAUL3sCDt5umRPPB13GtxC3hZCF1n_0_qKZnl1vsjXJTzF_oqq7FqVjSKjIwCXiQM8U0udswBHnSQrMM66JwiNEiiWFk/s320/week20.JPG" width="320" /></a></div><br />
Butternut squash, sweet potatoes, green beans, apples, and beets. How wonderfully autumn!<br />
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I still have last week’s pumpkin and an array of squash, so there will undoubtedly be a lot of canning this weekend. I got around to taking care of some of the apples over the weekend after finishing the first round of Project Boerewors. (<i>First</i> round because the boss gave me some ideas for improvement and delicious culinary projects take time and refinement.)<br />
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But yes, about those apples. I had planned to can pie filling because Rome apples stand up incredibly well in baking applications, but alas I forgot to order some Clear-Jel before the weekend. I’ve never found a store that sells it and usually buy a bag online just as fall starts specifically for the purpose of making pie filling. Clear-Jel is cornstarch that has been modified to withstand the high temperatures that it is exposed to during the canning process without becoming cloudy or losing its thickening ability. So, no pie filling…yet. <br />
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So I did what any resourceful food preservation lover might and turned to my trusty <i>Ball Complete Book of Home Preserving </i>and looked in the index under “apples.” An overwhelming number of recipes poured off of the page, but I was looking for something a bit simple. (I’ll tell you why later.) One recipe caught my eye and with only 4 essential ingredients it was a perfect project for the day:<br />
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<div style="text-align: center;"><b>Brandied Apple Rings</b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBDKaviL_i_Vm3Scelt2aFHNb1LNWAwey2WY-8jcNvF6Y5C4eiGIddrGd5aMEZO7Pj1M2DDHG4VdPcFT5Mb2w8IQ0sDA8axwQJg3JRPhMV6o9TSApOUv6I224cSIr-1EcKkvJHUe63Ak/s1600/038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBDKaviL_i_Vm3Scelt2aFHNb1LNWAwey2WY-8jcNvF6Y5C4eiGIddrGd5aMEZO7Pj1M2DDHG4VdPcFT5Mb2w8IQ0sDA8axwQJg3JRPhMV6o9TSApOUv6I224cSIr-1EcKkvJHUe63Ak/s320/038.JPG" width="320" /></a></div><br />
<b>Ingredients</b><br />
5 lbs. apples, cored and cut into ¼ inch rings, treated with lemon juice or citric acid to prevent browning.<br />
3 cups water<br />
4 cups sugar<br />
1 cup brandy<br />
Red food coloring (optional, but makes this look oh-so-pretty.)<br />
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<b>Method</b><br />
-Bring sugar and water to a boil in a saucepan large enough to fit all of the apples. Boil sugar and water for 5 minutes.<br />
-Remove from the heat and add the apples and food coloring. A few drops of food coloring is all you need. Let the mixture boil gently for 15 minutes or until the apples are tender.<br />
-Again remove the pan from the heat and remove the apples from the syrup using a slotted spoon.<br />
-Pack the apples loosely into clean, warm jars, leaving ½ inch headspace.<br />
-Put the saucepan back on the heat and return the syrup to a boil for one minute. Remove from the heat and stir in the brandy.<br />
-Pour hot syrup over apples, leaving ¼ inch headspace. Tap the sides of the jars to remove air bubbles and then adjust the headspace if necessary.<br />
-Wipe the rims of the jars clean and then place on the lids and screw on rings. <br />
-Process jars in a boiling water bath for 15 minutes.<br />
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The apples are tasty warm, but I bet they are even better after sitting in that brandy-syrup for awhile. They are a lovely accompaniment to fall pork dishes and would also make a slightly more elegant strudel.<br />
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By the way, if you have syrup left over after filling the jars, put it back on the stove over medium heat and let it reduce to a thicker consistency. Add a few shakes of cinnamon and you’ll have a delicious topping for ice cream, waffles, cheesecake, or a spoon!<br />
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So, why did I go for a simple apple recipe over a more ingredient-heavy chutney, salsa, or multi-fruit jelly? I guess you’ll have to wait until I post about Project Ice Cream Layer Cake later this week… ;-)<br />
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Ciao for now,<br />
<br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-52286613170417701652010-10-10T01:20:00.000-04:002010-10-10T01:20:40.408-04:00Boerewors: A Sausage-Making AdventureI always like a culinary challenge, and this one was especially intriguing given that I really had no idea how the final product was <i>supposed</i> to taste. My boss was looking for a butcher in the area that would make a particular type of South African sausage when I piped up that I had a meat grinder. "What's in it?"<br />
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He showed me a recipe and I consulted a few other resources online to get a sense of the cuts of meat used, seasoning blends, and meat to fat ratio. Once I felt like I had a better sense of the flavors, I settled on the ingredients for a batch.<br />
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<div style="text-align: center;"><b>Boerewors</b></div><b></b><b> </b><b> </b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Vz4BSHeUhu1KpR5r68C9TRflVK1IBe7bamXHMLp4MqPkL1QuMluDWdV0AMcIJ01bJctnUGpdE0AiXQkSN0y9R0Y-9hHFIX1mJoI0HNuU2YFvxmjORLFgG6UQxg-r-z4SA4vzKRZjDJ4/s1600/sausage+ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Vz4BSHeUhu1KpR5r68C9TRflVK1IBe7bamXHMLp4MqPkL1QuMluDWdV0AMcIJ01bJctnUGpdE0AiXQkSN0y9R0Y-9hHFIX1mJoI0HNuU2YFvxmjORLFgG6UQxg-r-z4SA4vzKRZjDJ4/s320/sausage+ingredients.JPG" width="240" /></a></div><b>Ingredients</b><br />
<br />
3.5 lbs. beef chuck <br />
1 lb. lamb shoulder<br />
1 lb. pork shoulder<br />
5 oz. pork fatback (salted)<br />
3.5 oz. sheep casings<br />
5 tbsp. malt vinegar<br />
3 tbsp. coriander seeds, toasted and then ground.<br />
1 tbsp. salt<br />
1 tbsp. ground pepper<br />
1/2 tsp. ground cloves<br />
1/2 tsp. fresh ground nutmeg<br />
1/4 tsp. allspice <br />
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<b>Method</b><br />
<br />
First thing's first: Soak your sausage casings. Sheep casings frequently come in tubs packed with salt and can be preserved that way in your fridge for almost a year with no negative consequence. Soak in water that starts at 110 degrees F. while you prepare your meat and spice blends (or at least 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/AVvXsEgsm7mPqFLCj6uaCiY27XMruvvjWOr2KuVCQsbMhH3oZelZPov0Db68gy3Ch3bHOpc5XIgZly0TAvIeK3cKGwQ7gerpyYPcfk3pUuIyzgu0SnmjHlR2nD37W-sRc6uyABJ-22CTcDUclLU/s1600/casings+soaking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsm7mPqFLCj6uaCiY27XMruvvjWOr2KuVCQsbMhH3oZelZPov0Db68gy3Ch3bHOpc5XIgZly0TAvIeK3cKGwQ7gerpyYPcfk3pUuIyzgu0SnmjHlR2nD37W-sRc6uyABJ-22CTcDUclLU/s320/casings+soaking.JPG" width="320" /></a></div><br />
The fatback will also require a pre-soak, but in a medium-sized saucepan with boiling water for about 5-7 minutes. This will remove some of the excess salt. After boiling, pull the fatback out of the water and refrigerate for a little bit to firm it up.<br />
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Dice the lamb, pork, beef, and fatback into small cubes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9JqcwunfDqpo62qY4h7QcCXVnZCNU3f3zZHIV0RDrzmkCULj_XKn8cDrdutFnVI7KvLQjUs0Vclmy1JmIpK4SIB2SolJ-P2Ay-dhxHfh3gEbeDqLqrYQntaOxHyiIgygZ_A9ps6VC6g/s1600/cut+that+meat.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9JqcwunfDqpo62qY4h7QcCXVnZCNU3f3zZHIV0RDrzmkCULj_XKn8cDrdutFnVI7KvLQjUs0Vclmy1JmIpK4SIB2SolJ-P2Ay-dhxHfh3gEbeDqLqrYQntaOxHyiIgygZ_A9ps6VC6g/s320/cut+that+meat.JPG" width="320" /></a></div><br />
In a small bowl, combine the coriander, salt, pepper, cloves, nutmeg, and allspice. Set aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOiA3jI0fkJgZVaeEKLBDcYraItddV3P3rluVV63eY930luYAEB8PHnjijPllZ-V8SeZFto1hhEonVAsdDt6tKoO8oPBYIjW5zrtp-3aFfvoDYuHy_cnKQNUFWK2M3-ttEth8DN48YrA/s1600/spices+mixed.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOiA3jI0fkJgZVaeEKLBDcYraItddV3P3rluVV63eY930luYAEB8PHnjijPllZ-V8SeZFto1hhEonVAsdDt6tKoO8oPBYIjW5zrtp-3aFfvoDYuHy_cnKQNUFWK2M3-ttEth8DN48YrA/s320/spices+mixed.JPG" width="320" /></a></div><br />
Next, grind the meat using a coarse plate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALaT6Xq3OkXlfrtqzVWIYJeHSIh88pWDE2kYT7upiWgazIz3SqIvJnB2JgoABAB8OtOHOczMl4mIEq3d-graFARSYB2zoJCgB7bSZeImsUK01ywNbw88S0iluJb8r8DLXzjVR6o1KDDs/s1600/grind+that+meat.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALaT6Xq3OkXlfrtqzVWIYJeHSIh88pWDE2kYT7upiWgazIz3SqIvJnB2JgoABAB8OtOHOczMl4mIEq3d-graFARSYB2zoJCgB7bSZeImsUK01ywNbw88S0iluJb8r8DLXzjVR6o1KDDs/s320/grind+that+meat.JPG" width="240" /></a></div><br />
Now it's time to add the spices and vinegar. Take care not to smash the meat together too much when mixing everything together.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5sVPsAVoNR7uWiJ5WtqSiiYUI0QN20FGqFYFpZTdzZ6O9je8rf6kRaY0jbYdyKWRJfx5prGkoQRimHSdUXPsrHBG5yUh8FjamDKfDieBhAlkhWlIeWrY7IszZd3R2_xJ1jAOn1UjEd3Q/s1600/adding+vinegar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5sVPsAVoNR7uWiJ5WtqSiiYUI0QN20FGqFYFpZTdzZ6O9je8rf6kRaY0jbYdyKWRJfx5prGkoQRimHSdUXPsrHBG5yUh8FjamDKfDieBhAlkhWlIeWrY7IszZd3R2_xJ1jAOn1UjEd3Q/s320/adding+vinegar.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvN0TXYLCMlxx1rsZVgBCUG4PvyPtbBBWQXOmkoy-PGV3P4n8Km4Iw1xMTAjfekx3MmIOIXozF9-EckECdqezTmghw6uVXdpYHV_5Hju5hstGvkmARwNiuPfuMmhOb3jc6WBv39x6F5eA/s1600/adding+spices.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvN0TXYLCMlxx1rsZVgBCUG4PvyPtbBBWQXOmkoy-PGV3P4n8Km4Iw1xMTAjfekx3MmIOIXozF9-EckECdqezTmghw6uVXdpYHV_5Hju5hstGvkmARwNiuPfuMmhOb3jc6WBv39x6F5eA/s320/adding+spices.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Make yourself a small patty and fry it quickly to test the seasoning. Mine needed a few extras pinches of salt and another few grinds of pepper. Otherwise, it was delicious!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmL7qujbEZSQbyy1ipjfsw2ceRU1n-hs7DCpXyQ11Idf5PK-SBvqV0l-gJJXMxZ24V5yKs4oanRHqZVK6cfcJQ7irewXkKBGFYwzDzU18lvqiT7MbLJTMyHKD5C8b9TwiYBqUtWBAMwI/s1600/test+sausage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmL7qujbEZSQbyy1ipjfsw2ceRU1n-hs7DCpXyQ11Idf5PK-SBvqV0l-gJJXMxZ24V5yKs4oanRHqZVK6cfcJQ7irewXkKBGFYwzDzU18lvqiT7MbLJTMyHKD5C8b9TwiYBqUtWBAMwI/s320/test+sausage.JPG" width="320" /></a></div><br />
To stuff the sausage, I used the 5/8 in. tube attachment for my mixer's grinder. Before getting the casing onto the tube, find the opening in the casing and run cool water down the length of it to remove any kinks that weren't straightened out during the soaking process. Grease the tube with a little bit of vegetable shortening and then gently shimmy on the casing. Tie a knot at the end of the casing and you're ready to stuff!<br />
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At this point, have a pin handy so that you can prick the casing if any major air pockets form.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfoFxuc9oXH6SHp51FG5YCN-97BDUw6ZYzhu6xCAQYqi3A6j60D-4I67qhPxRJwhfnhaXZOQ04ZvqBb77WkXlrY6iCVxl45sDOG2aDF01Iu3LgLxwA7Fqi3N9ArrMOOPbShvGQ5eIFd8/s1600/ready+to+stuff.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfoFxuc9oXH6SHp51FG5YCN-97BDUw6ZYzhu6xCAQYqi3A6j60D-4I67qhPxRJwhfnhaXZOQ04ZvqBb77WkXlrY6iCVxl45sDOG2aDF01Iu3LgLxwA7Fqi3N9ArrMOOPbShvGQ5eIFd8/s320/ready+to+stuff.JPG" width="320" /></a></div><br />
With the mixer on a low speed, feed the seasoned meat into the hopper and through the tube. The casing should slide easily as the meat is fed into it. Do not overfill or you run the risk of tearing the casing or having it burst during cooking.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcjr7v4JXuqLqQC8LvREXXM0QYGb1Nufe5oYThpIkzDzazLIQREvEv3YkFg-xlwbQlDv4X1AXAafbUhxg4c35lXHBOEHJKHF3SWZZKZt9kBuJeXtUEY0EvWceAO1DGtCm3ui2NJ4MUHY/s1600/stuffing+sausage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcjr7v4JXuqLqQC8LvREXXM0QYGb1Nufe5oYThpIkzDzazLIQREvEv3YkFg-xlwbQlDv4X1AXAafbUhxg4c35lXHBOEHJKHF3SWZZKZt9kBuJeXtUEY0EvWceAO1DGtCm3ui2NJ4MUHY/s320/stuffing+sausage.JPG" width="320" /></a></div><br />
When you reach the end of the casing, leave 2 inches or so empty so that you can tie a knot to seal it off. Roll the sausage into spirals and prick with a pin all over to remove excess air.<br />
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<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;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7suO7PLcz2RsxuPKwNBBJ017wOkDX-jIlhSHQbN2XKHOsdj5vX_hXxxE8npQQZuecnZmnW1B4staDQm71ok6rGtie4k4-rXB2aifEGmzA6PdqJlbffbrBJ-k598L8ND2PNrMF5m-unHQ/s1600/all+of+the+spirals.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7suO7PLcz2RsxuPKwNBBJ017wOkDX-jIlhSHQbN2XKHOsdj5vX_hXxxE8npQQZuecnZmnW1B4staDQm71ok6rGtie4k4-rXB2aifEGmzA6PdqJlbffbrBJ-k598L8ND2PNrMF5m-unHQ/s320/all+of+the+spirals.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Hypnotizing meat spiral...mmm.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHwZ9z_IwBA2dEGjxH0NG-gW5jjDXlCgtaWNs8Lf3tdnC-JBYJumaw2yAnRJ-pDahWCEdquVchjehgDMgJAQAEIKTT6IBb903M5bGDP1Ludp4OOIRe1BvzCP3URCQgBmGx8_RfOp0fuk/s1600/finishedboerewors.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHwZ9z_IwBA2dEGjxH0NG-gW5jjDXlCgtaWNs8Lf3tdnC-JBYJumaw2yAnRJ-pDahWCEdquVchjehgDMgJAQAEIKTT6IBb903M5bGDP1Ludp4OOIRe1BvzCP3URCQgBmGx8_RfOp0fuk/s320/finishedboerewors.JPG" width="320" /></a></div><br />
So there you have it; my first foray into making boerewors. I'm really pleased with the final product and hope that the boss-man enjoys grilling it up as much as I enjoyed making it.<br />
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Ciao for now,<br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-80322608158608177062010-10-06T11:49:00.000-04:002010-10-06T11:49:59.720-04:00Mystery Food Week 19: Clown Box edition<div class="separator" style="clear: both; text-align: center;"></div>My stomach and I are at war. I don’t know what I ever did to it, but it’s mad at me. Most of my delicious mystery food from last week had to go the preservation route, but I am absolutely not complaining about a freezer full of lunches. I did get around to making some delicious potato soup from the mountain of potatoes I accumulated and it’s been a lifesaver while I’m not feeling 100%. It’s also perfect for this lovely, brisk weather that has appeared out of nowhere. It’s not too heavy, but substantial enough for a meal:<br />
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<b>Crock Pot Potato Soup</b><br />
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<b>Ingredients</b><br />
-12 small/medium potatoes (use the week 17 and 18 pictures for size reference.) They yielded about 6 cups diced.<br />
-1 medium white or yellow onion, diced.<br />
-3.5 cups of low sodium chicken stock. I like Kitchen Basics’ unsalted variety.<br />
-3 cloves of garlic, minced.<br />
-3 slices of bacon<br />
-1 cup of 2% milk<br />
-1.5 tsp. dried thyme<br />
-A few shakes of cayenne pepper<br />
-Salt and pepper to taste<br />
-Green onions or chives to garnish<br />
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<b>Method</b><br />
-Peel and quarter-inch dice your potatoes. If you too are sick with the stomach flu, have a friend drag a chair and your laptop into the kitchen so that you can sit and watch bad reality television like <i>Hell’s Kitchen</i> while you work. If you’re preparing them in advance, put the diced potatoes in a bowl and cover with cold water. This will keep them from turning gray.<br />
-Dice the bacon and sauté it to render out most of the fat.<br />
-Put the potatoes, chicken stock, bacon, thyme, pepper, and some salt into the crock pot and set it on high.<br />
-Gently sauté the onions in the left over bacon fat (you may need to add a splash of olive oil) until translucent and fragrant. Add the garlic and sauté 1-2 minutes more. Add this to the crock pot and give everything a quick stir.<br />
-Cook on high for 4 hours.<br />
-Ladle half of the soup into a blender and add the milk. Blend until smooth. Add the puree back to the crock pot and cook for another ½ hour on low. (It should be simmering very gently.)<br />
-Garnish with green onions and a few grinds of black pepper. Eat merrily.<br />
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Yield: Six 1 ½ cup servings<br />
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It’s so good. I confess, however, that by the end of the weekend I was really tired of the lack of solid food in my diet. I made cookies and justified it by saying that the inclusion of ginger (digestive aid!) and blackstrap molasses (iron!) made them an appropriate snack. And they’re perfect autumn cookies, best eaten alongside a strong cup of coffee.<br />
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<b>Giant Gingersnap Cookies</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbnLaTyWd_PCJBs7f0NKoSufwR6IwdDQV06EKDyuNSza8K-KeWp9fgXyb3NHXoEA0WC6shVdmXMYUKZk6EYhy6aj7Nu6qs759UAbTI_g6skMY5OczAK0iH7F3O_k61aBxrDmK2pu0l-k/s1600/gingersnaps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbnLaTyWd_PCJBs7f0NKoSufwR6IwdDQV06EKDyuNSza8K-KeWp9fgXyb3NHXoEA0WC6shVdmXMYUKZk6EYhy6aj7Nu6qs759UAbTI_g6skMY5OczAK0iH7F3O_k61aBxrDmK2pu0l-k/s320/gingersnaps.jpg" width="240" /></a></div><b> Ingredients</b><br />
-1 cup all-purpose flour<br />
-2/3 cup sugar<br />
-4 tbsp. unsalted butter<br />
-1 egg<br />
-2 tbsp. blackstrap molasses<br />
-2 tsp. cinnamon<br />
-1 tsp. ground ginger<br />
-1/4 tsp. ground allspice<br />
-1/4 tsp. baking soda<br />
-1/4 tsp. salt<br />
-A few grinds of black pepper (really amps up the spices)<br />
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<b>Method</b><br />
-Pre heat an oven to 350 degrees F.<br />
-Mix the flour, cinnamon, ginger, allspice, baking soda, salt, and pepper in a bowl and set aside.<br />
-Cream the butter and ½ cup of the sugar (reserve the rest in a small bowl) until fluffy. Add the egg and molasses and mix well.<br />
-Slowly add the dry ingredients to the wet and mix until just combined.<br />
-Line two baking sheets with parchment paper and drop the dough by rounded tablespoonfuls onto the baking sheets. They will spread slightly, so only put 7 cookies on each sheet.<br />
-Spray the bottom of a glass with non-stick cooking spray, dip in the bowl of reserved sugar and then flatten a mound of dough. Repeat for each cookie.<br />
-Bake for approximately 13 minutes or until just set. The centers will still be slightly soft, but will firm up and be crunchy once cooled.<br />
-Cool on a wire rack and then store in a sealed container for up to a week. But they won’t last that long.<br />
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Yield: 14 big wonderful cookies<br />
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Onto this week's Mystery Food…I called this week the clown box edition for good reason. Items just kept coming out no matter how many times I reached into the box! Fantastic.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJA39Al7jPjdncYPJyXMdPt9VcVTbOZ0unGZIRkHnsFNadYF69HgWk2FbiW5mCqgyR4lb6QDkX6EW2WKe6qiQU2pZ_ePYZkQc54U3NGp19xpdfvOjsfp88-3zWaSuaXxWlIchmanLqDCA/s1600/week19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJA39Al7jPjdncYPJyXMdPt9VcVTbOZ0unGZIRkHnsFNadYF69HgWk2FbiW5mCqgyR4lb6QDkX6EW2WKe6qiQU2pZ_ePYZkQc54U3NGp19xpdfvOjsfp88-3zWaSuaXxWlIchmanLqDCA/s320/week19.jpg" width="320" /></a></div><br />
Salad greens, Rome apples, green bell peppers, a small eggplant, squash, potatoes, and a lovely pumpkin. I found a recipe for sweet spiced pumpkin pickles so I might give that a go. If I end up canning I might also use some of those beautiful Rome apples to make apple pie filling. A quart jar of pie filling is the perfect amount for a 9-inch pie.<br />
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I hope you enjoy this week’s recipes. I’m crossing my fingers that my stomach and I can form a peace treaty so that there will be apple-picking in the near future. What better way to celebrate autumn?<br />
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Ciao for now,<br />
<br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-1227030364165715122010-10-01T10:45:00.000-04:002010-10-01T10:45:20.091-04:00Mystery Food Week 18: Changing Seasons editionWell autumn has definitely arrived. This week, I wore a jacket to work for the first time since the spring. We also went to the last Nationals home game of the season. I really like going to Nats games and I think that part of it is because it reminds me so much of going to Pirates games in Pittsburgh. (Ladies and gentlemen, you can get your “Haha, that’s because both teams are <i>terrible</i>, right?” jokes out of the way now.)<br />
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<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;"></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/AVvXsEgY7S82zifTp9IvvbspJkic8hpbtodIte3W-MKai1UGXZ5Nqm4qnQuycDl1bkIfPIGcNVRF-QOa2a6-eYaOGAHNZjJ5bl0_a7f4I69GC3-K5dB4OdK3qj-q-KMvnhyphenhyphen8AUxiUCLaIySTwkE/s1600/IMG00173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7S82zifTp9IvvbspJkic8hpbtodIte3W-MKai1UGXZ5Nqm4qnQuycDl1bkIfPIGcNVRF-QOa2a6-eYaOGAHNZjJ5bl0_a7f4I69GC3-K5dB4OdK3qj-q-KMvnhyphenhyphen8AUxiUCLaIySTwkE/s320/IMG00173.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But in truth, I say that for several reasons. The parks are similarly designed—small, not steeply graded, and open on one side. There isn’t a bad seat in the house at either place. Then there’s the price-tag. Our seats Wednesday night were on the 1st baseline in the top section and I think we had the best view in the house--for $13. While I’ve seen the Steelers play down here at Fedex Field, I’ve never seen them play at Heinz Field. I did see the Penguins play at the Civic—excuse me, Mellon Arena, but I highly doubt my chances of getting into a game at the new arena for a long time. Tickets are difficult to get and often very pricey. Joe and I like to get to a Redskins game once or twice a season, but even if you grab a set of tickets they gouge you terribly for parking at Fedex. And, unlike the baseball stadium, there is no direct Metro access. You can see into Nats Park as soon as you come out of the Metro station—that’s my favorite part. I always start to get excited as soon as I see the stadium all lit up. Finally, there is the culinary joy of the ballpark. Pittsburgh has its Primanti’s sandwiches and Quaker Steak wings and DC has Ben’s Chili Bowl and Teddy’s BBQ (which includes a giant caricature of Teddy Roosevelt in chef regalia outside). We opted for the more traditional hot-dog-and-a-beer route on Wednesday, but the smell of the giant smoker with all of that tasty barbecue was wonderful! <br />
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The ballgame ended with fireworks and a video of the players, announcers, and vendors saying “thank you” for a great season. All in all, not a bad way to spend a Wednesday evening. Now, I am officially, fully, and completely in fall sports mode. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This week’s Mystery Food is an interesting mix:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXTz5TMq8CXcApWGK9fAFiyAtyqBbkFm_aA3dKvTxYtuRWJYH68jg5ou7zjhyh6LPVFOtLjGZkvia_wOAhYEE4Y9olr4UgGD4-9aC8waWk6LEN5ZSlaPFrjwPflbw5vobwk_5hM5vE3g/s1600/week18.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXTz5TMq8CXcApWGK9fAFiyAtyqBbkFm_aA3dKvTxYtuRWJYH68jg5ou7zjhyh6LPVFOtLjGZkvia_wOAhYEE4Y9olr4UgGD4-9aC8waWk6LEN5ZSlaPFrjwPflbw5vobwk_5hM5vE3g/s320/week18.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
Cabbage, kale, green peppers, squash, zucchini, apples, and potatoes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I’ve accumulated two weeks worth of potatoes now and this chilly weather encourages the making of some potato soup. My main issue with potato soup/potato cheese soup is that it’s either incredibly heavy and garnished with an ice cream scoop’s worth of sour cream and bacon, or it’s really one-note. I’ll try to strike a balance…maybe add some slow caramelized onions and roasted garlic and other veggies for color/sweetness.<br />
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That will likely be this weekend’s project in between the ongoing writing of super-portfolio-thesis. Oooooh and maybe a loaf of <a href="http://www.neensnotes.com/2010/01/delightful-trio-of-bread.html">fabulous no-knead effortless bread</a>. Welcome, autumn. :-)</div><div class="separator" style="clear: both; text-align: left;"><br />
Ciao for now,<br />
<br />
Neen<br />
</div><div class="separator" style="clear: both; text-align: center;"></div>Neenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-74780003617326828012010-09-23T09:09:00.000-04:002010-09-23T09:09:31.208-04:00Mystery Food Week 17: Pickled edition<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: left;">Fall is here. I actually needed to throw on a cardigan this morning to go outside. For the last few months, I’ve only needed one <i>inside</i> because my office is frequently arctic. It must be better for the books. Or they’re secretly housing penguins on Deck C. I think I’ll keep believing that—specifically, penguins in early modern costume. Adorable.</div><div style="text-align: left;"><br />
I’ve been stockpiling at least some of the last few weeks’ worth of squash and eggplant for pickling and finally got around doing that over the weekend. After suffering from some kind of chest cold that wiped me out for two weeks, I’d accumulated a whole lot of food in the fridge. Friday night was pickle-fest, and Saturday was apple-pear butter day. Fridge clean, pantry full, life good.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrWs6vMmF-eTpG-SrcayEXre7bxn0MO4vZX3OgCHRHlHenSZDU21P7N-I91kGMaGN94-ycpj3y_th4bUANnZ_LktG5HZni4vmYGWoo3jHNPwAW-GA9MZyUuPcR8POXIt-xHFvXj1CDq0/s1600/beets+and+squash.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrWs6vMmF-eTpG-SrcayEXre7bxn0MO4vZX3OgCHRHlHenSZDU21P7N-I91kGMaGN94-ycpj3y_th4bUANnZ_LktG5HZni4vmYGWoo3jHNPwAW-GA9MZyUuPcR8POXIt-xHFvXj1CDq0/s320/beets+and+squash.JPG" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Sunny Squash and Eggplant Pickles</b><br />
<br />
<b>Ingredients:</b><br />
-4 cups seeded and cubed squash (I used summer, patty-pan, and zucchini) and eggplant <br />
-1 cup sliced onion<br />
-2 cups water<br />
-1 cup sugar<br />
-1 cup white vinegar<br />
-1 tsp. plain salt (not iodized)<br />
-1 ½ tsp. dry mustard<br />
-½ tsp. turmeric<br />
-½ tsp. ground ginger<br />
-A pinch of saffron threads<br />
<br />
<b>Method:</b><br />
-Combine all ingredients except the squash and eggplant in a large saucepan over medium-high heat and bring to a boil. Add the vegetables and return to a boil for 10 minutes. <br />
-Using a slotted spoon, pack the vegetables into warm, sterilized jars, leaving ½ inch headspace. <br />
-Add enough of the pickling liquid in the saucepan to cover the vegetables in each jar. <br />
-Secure lids and rings onto jars and process in a boiling water bath for 10 minutes. <br />
<br />
<br />
<b>Pickled Beets and Onions</b><br />
<br />
<b>Ingredients:</b><br />
-4-6 large beets (see: last week’s mystery food)<br />
-1 large white onion, sliced<br />
-2 ½ cups white vinegar<br />
-1 cup sugar<br />
-3 tbsp. pickling spice (usually in the baking aisle with other spices)<br />
<br />
<b>Method:</b><br />
-To prepare the beets, scrub them gently and then boil for 20-40 minutes or until just tender. Rinse with cool water. Slide off the skins and quarter or halve depending on the size.<br />
-In a large saucepan, combine the rest of the ingredients and bring the mixture to a boil over medium-high heat. Reduce the heat slightly and boil gently for 15 minutes.<br />
-Add the beets and return the mixture to a boil. <br />
-Using a slotted spoon, pack the beets and onions into jars leaving ½ inch headspace. <br />
-Add enough of the pickling liquid in the saucepan to cover the vegetables in each jar. <br />
-Secure lids and rings onto jars and process in a boiling water bath for 10 minutes. <br />
<br />
With all of that squirreled away, there was finally space in the fridge for this week’s Mystery Food. And boy is it a good one…</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3zPfbt7ny6vwTq0ow6DTcec0KQedTENf6CKIf0B-oQVCh3rJ25BViGxSZR-YbuH3tU_gneQnT6vYFvzTkJKiywBC3y7ID7KkSUfdOphwpaw0d7ovJ9Dtbun3Y3joc70QmsVQrx1Pvq0/s1600/week17.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3zPfbt7ny6vwTq0ow6DTcec0KQedTENf6CKIf0B-oQVCh3rJ25BViGxSZR-YbuH3tU_gneQnT6vYFvzTkJKiywBC3y7ID7KkSUfdOphwpaw0d7ovJ9Dtbun3Y3joc70QmsVQrx1Pvq0/s320/week17.JPG" /></a></div><div style="text-align: left;"><br />
Tomato, cherry tomatoes, squash, sweet corn, apples, potatoes, green peppers, and swiss chard. The cherry tomatoes are so sweet. I had some in a wrap with black forest smoked turkey and provolone cheese from the deli and it was such a delicious contrast. <br />
<br />
Joe’s folks are away at the beach for the weekend and have absconded with our dog. Yes, that’s right, he gets a vacation from his difficult life of being spoiled. But that does mean that Joe and I can go out after work on Friday without one of us having to run home to Virginia first. And I can cook squash without a pouty face staring at me begging for some (he is <i>weird</i>). Cool.<br />
<br />
Ciao for now,<br />
Neen</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div>Neenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-6707711531109171842010-09-16T10:02:00.000-04:002010-09-16T10:02:57.912-04:00Mystery Food Week 16: Purple Hands editionOh okay, they aren't purple anymore. But they were decidedly still a tinge purply on Tuesday when I received this week's Mystery Food. I finally got around to making grape jelly from the 3 bunches of concord grapes received in recent CSA boxes. The process was fairly easy too. Try it out sometime!<br />
<br />
<b>Concord Grape Jelly</b><br />
<br />
<b>Ingredients</b><br />
5 cups of grape juice<br />
3 1/2 cups of sugar<br />
1 box of powdered pectin<br />
<br />
<b>Method</b><br />
To make the grape juice, remove the grapes from the stems and wash them. Place the grapes in a pot and mash them up. Over medium-high heat, bring the grapes to a simmer and cook for 10 minutes, smashing them every so often.<br />
<br />
Line a sieve with cheesecloth and place it over a large pot. Pour the hot grape mash into the sieve and strain for several hours or overnight.<br />
<br />
Once juice has collected, rinse the cheesecloth and run the juice through the sieve into a pot one more time to remove any sediment.<br />
<br />
To make the jam, mix the package of pectin with 1/4 cup of the sugar and sprinkle it into the grape juice. Bring this mixture to a rolling boil over medium-high heat, stirring frequently. <br />
<br />
Once boiling, add the rest of the sugar and return to a rolling boil while mixing constantly. Let the jelly boil for 1 minute and then remove it from the heat.<br />
<br />
Ladle into clean, warm jars and then secure the lids and rings. Process jars in a boiling water bath for 10 minutes.<br />
<br />
Share if you must. I made half of this recipe and it yielded three half-pint jars. <br />
<br />
Onto this week's Mystery Food:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWX9UIGQJzwTB7GPpgudHsrP5Lk7ZH4VuR89kwx3BhnGCfD_hg_pQw2gOYrA1SDE_CAdV0GteAreIsFq-N3KWwgF7sAWIvllcUsiVcMZZahl2BMz1pEYI42yry4d-aLCOqK8hBRKS6SR4/s1600/week16.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWX9UIGQJzwTB7GPpgudHsrP5Lk7ZH4VuR89kwx3BhnGCfD_hg_pQw2gOYrA1SDE_CAdV0GteAreIsFq-N3KWwgF7sAWIvllcUsiVcMZZahl2BMz1pEYI42yry4d-aLCOqK8hBRKS6SR4/s320/week16.JPG" /></a><br />
<br />
Zucchini, squash, tomatoes, cherry tomatoes, beets, green beans, peppers, apples and Asian pears.<br />
<br />
The apples have been hit or miss. Some are a little bit grainy, but they'll be good for fruit butter. I have a lot of apples and pears hanging around, so I will probably throw most of it into the crockpot this weekend with some spices and a little bit of juice. If you just let it cook on low all day, giving it a stir or a mash every few hours, it becomes a warm and tasty sauce. To reduce it for fruit butter, vent the crockpot lid with a chopstick or skewer.<br />
<br />
As for the veggies, zucchini and tomato season is one of my favorite parts of the early fall. I love coming home and making a quick braised vegetable dish with chopped zucchini, tomatoes, onions, garlic, and then seasoning it with a little bit of cayenne pepper and saffron. It's a fast, easy dinner and you can add whatever protein you have hanging around to make it more substantial. Light fish, like tilapia or haddock is really pleasant, as is ground turkey or bison.<br />
<br />
I hope everyone's fall has gotten off to a great start. It has been absolutely lovely in DC this past week.<br />
<br />
Ciao for now,<br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-56654086682816619252010-09-09T11:42:00.000-04:002010-09-09T11:42:11.228-04:00Mystery Food Weeks 14 and 15: Back to School edition<div style="text-align: left;">Another double-edition of Mystery Food today. This should tell you that my fall semester of graduate school is officially in full swing. Apart from working on my e-portfolio-thesis-magic, I'm taking a course in Medieval Manuscripts. I've always wanted to take a course on illuminated manuscripts, because pre-printing press books (and not simply their content) were intricate, one-of-a-kind works of art. Our class will focus mostly on Western Europe during the Medieval period, but one of our assignments is to create a wiki on scribes and writing in a different part of the world. Since everyone is required to post the assignments to our class discussion board, I'll hopefully get to learn about a lot of different places. <br />
<br />
All work and no play would make me a very dull Neen though, so I'm really excited that football season starts today. New Orleans and Minnesota play at 8:30 tonight! This year, I am participating in two pick'em leagues and one fantasy football league. It's the first year in the seven (wow…) I've been playing that I'm only in one fantasy league. The final semester of graduate school has to get <i>some</i> priority. The pick'em leagues are different in that one uses the point spread and the other does not. I like the added challenge of the point spread, but I'm admittedly not very good at it.<br />
<br />
My beloved Steelers are down a starting QB, but it's alright because my<i> favorite </i>player (and his million dollar hair) is back!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuYcD51mx8vxDRFBOBGlmS2nPFZ3C2q1_T98X0oTVLemuLi90-kM_mtabYu9EzMH8tJ1JWzryXFh45SP5aDG2jUYFLUAkz3lIeTamVdqwU0FW7I_4-U8zB57PjG9DwSAZMtkndBG8dgA/s1600/TROY-POLAMALU-HAIR-INSURED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuYcD51mx8vxDRFBOBGlmS2nPFZ3C2q1_T98X0oTVLemuLi90-kM_mtabYu9EzMH8tJ1JWzryXFh45SP5aDG2jUYFLUAkz3lIeTamVdqwU0FW7I_4-U8zB57PjG9DwSAZMtkndBG8dgA/s320/TROY-POLAMALU-HAIR-INSURED.jpg" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;">On to Mystery Food…<br />
<br />
Week 14 brought a giant eggplant, tomato, sweet corn, concord grapes, beans, Asian pears, summer squash, apples, and peaches:</div><div style="text-align: left;"><br />
</div><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;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIzeIjKryb2vVt1GVJTw_B7Q_5rmeHktmoucvTcvlPoB1Qz6CuoLmXBG-ELRuxiQ58ksR17CHqglypGsgH7AMEbfLG5Q-Zo4WEOfVNrmO3OeyofeulXcdfyjmy3nWaAxh7gzHJ2Fc1WI/s1600/week14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIzeIjKryb2vVt1GVJTw_B7Q_5rmeHktmoucvTcvlPoB1Qz6CuoLmXBG-ELRuxiQ58ksR17CHqglypGsgH7AMEbfLG5Q-Zo4WEOfVNrmO3OeyofeulXcdfyjmy3nWaAxh7gzHJ2Fc1WI/s320/week14.JPG" /></a></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Week 15 continued to spoil me with zucchini, patty pan squash, sweet corn, concord grapes, beans, Asian pears, apples, peaches, small watermelon, and a tomato:</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0h6hqsv7wIVslFk4F28tEqF-2GpQ3cS4YDFPgqQJSbzGAEgfSd2KlvDyfn1bEELD1S-Ob4MFOY9h3PSnV4NuUwyCh0HrhQH0PdDfNoP1BPYo6ehdTzNgwcaQrEx_vpzylqDGpugd2G4/s1600/week15.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0h6hqsv7wIVslFk4F28tEqF-2GpQ3cS4YDFPgqQJSbzGAEgfSd2KlvDyfn1bEELD1S-Ob4MFOY9h3PSnV4NuUwyCh0HrhQH0PdDfNoP1BPYo6ehdTzNgwcaQrEx_vpzylqDGpugd2G4/s320/week15.JPG" /></a></div><div style="text-align: left;"><br />
Oh, those beautiful flowers in the week 15 picture? No, they are not mystery food. I've been sick all week and Joe got them to cheer me up! He really is quite the catch. ;-)<br />
<br />
Ciao for now,<br />
<br />
Neen<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Neenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-40501574986148280682010-08-26T14:40:00.000-04:002010-08-26T14:40:29.669-04:00Mystery Food "Lucky 13" edition and Funeral For a FriendFirst thing's first: This week's mystery food had a lot of my favorites!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilX1W1NubdYJUP-Zv3Jr3ZiGvIJnoDUvnDPNkWgiuKNdj1Th5rthLXHkJuIKfN_nKDQIy39WJ4rfZCBOetyLZwlxvi7ZkfeOKTQo7olscnv2yYjudatMzPpKZnARAByxgnc71XeAwaOb0/s1600/week13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilX1W1NubdYJUP-Zv3Jr3ZiGvIJnoDUvnDPNkWgiuKNdj1Th5rthLXHkJuIKfN_nKDQIy39WJ4rfZCBOetyLZwlxvi7ZkfeOKTQo7olscnv2yYjudatMzPpKZnARAByxgnc71XeAwaOb0/s320/week13.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Concord grapes, green beans, sweet corn, a tomato, peaches, zucchini and summer squash. Included in the weekly farm newsletter was a recipe for grape juice, so I may check out the farmer's market and buy more grapes. I'd really like to try making some grape jelly from fresh grape juice. My mom and I were discussing last night how grape jelly never really tastes like grapes…so I want to find out if it does if you make it from scratch. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Also exciting on the local food front is that I picked the first watermelon of the season from my garden! The other two probably have a few more weeks to go, but here's the goodness:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg94OzLcAwXWUE2578akfnSGybUVpF5J6X17CWIII0hQPAL_32rgabPF69_RuRdKLJvbYUpLAry-gbnKSK2HLaXG5HehfiM413_MJtESspQjJra1kGXs0iMi_4uolw-SWAtvwP8Up4V3aI/s1600/watermelon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg94OzLcAwXWUE2578akfnSGybUVpF5J6X17CWIII0hQPAL_32rgabPF69_RuRdKLJvbYUpLAry-gbnKSK2HLaXG5HehfiM413_MJtESspQjJra1kGXs0iMi_4uolw-SWAtvwP8Up4V3aI/s320/watermelon.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">What is the second half of this blog post title referring to? I'm really not so crass that I would use an Elton John reference to make light of the actual death of a living creature. Now that your blood pressure has returned to normal, read on…</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The last time I spent any significant time clothes shopping was when I went searching for items to complete my Halloween costume last year. Shoe shopping? I am clueless. When I find something that I like…it gets worn/used until it dies. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Examples: My favorite pair of sandals are four years old. I bought them before I left for England. I'd had foot surgery and had to wear shoes good support. The brown Sketchers I found (on SALE) were pretty ideal. Only now are they starting to fray a little bit around the edges. The same goes for my work shoes. Before I moved to D.C., I found the perfect pair of black mary jane flats. Every once in awhile I go over the scuffed edges with some polish and they look new to me. I am clearly tempting fate as I can see where one of the straps is about to give out and one of the soles is nearly worn through. I do this with clothes too-one of my favorite t-shirts was bought on a whim at Pac-Sun while I was shopping with my cousin Emily on vacation…we were 13 at the time. The most bizarre thing there is that it fits me better today than it did 12 years ago.</div><br />
But my Travelsmith bag, with an apt model name of "MetroSafe"…it's perfection. Joe's parents bought it for us before our trip to Amsterdam in March of 2006. It is the best bag in the world-don't argue with me on this, you will not win. First of all, it's black, so you never have to worry about it clashing with clothing if that sort of thing bothers you. The adjustable shoulder strap is lined with slash-proof cable and the front panel hides a bunch of zipper pockets (with tamper proof clips!) beneath water-repellent nylon. The bag itself is only 11 inches tall and 10 inches across, and yet somehow I can fit all of the following items inside: A journal, Kindle, MP3 player, wallet-purse-organizer-thing, Blackberry, keys, my eyeglass case, a travel-size umbrella and a spill-proof travel mug that encourages my sweet, sweet affair with coffee. Simply put: this bag is <strong>magic</strong>. Mary Poppins would be impressed. And unless I'm going somewhere special or getting dressed up, it is about the only bag I ever carry.<br />
<br />
And oh, how I have abused it. On multiple occasions I've had to run it through the washer/dryer because I a.) accidentally left the open/close button pressed down on my coffee mug, causing coffee to slosh out, b.) crushed a small packet of jelly that I stashed in one of the pockets when I bought a bagel, or c.) had an ink pen explode inside of it. The clip for the strap also broke after I snagged it on the Metro for the umpteenth time, but was easily repaired with a new one from the fabric store. The bag has been dragged through the Netherlands, England, Boston, Pittsburgh, DC and a hundred destinations in between. It has been thrown in the car, smashed in between luggage in the trunk, stuffed in an airplane overhead bin, and cramped into Metro trains sardine-packed full of tourists. It has donned buttons celebrating Steelers Super Bowl and Penguins Stanley Cup victories and stickers promoting political candidates and important causes. Yes, the Travelsmith bag is an item of beauty and awe.<br />
<br />
Despite its incredible durability, the nearing end of its lifespan looms over me like a dark cloud. The cables in the strap have worn through the fabric lining and the jelly explosion seems to have caused irremovable stickiness on the inside of one of the pockets. Alas, it is <em>probably</em> time for retirement. It is time that I must allow my dear friend to go to bag-heaven. Goodnight, sweet prince.<br />
<br />
Of course, I say this now, but it will be weeks before I actually acquire the necessary motivation to look for a new handbag. <br />
<br />
Oh Travelsmith bag…<em>I wish I knew how to quit you!</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3_oiDuL0sp5B4h_yaJd7Jjq_0OKmvz2ypmXze-n5EXC1wPaQYO9HrNDpFJFHCAmZuMv24QdBNLuxmYw4Wv8tk1iGyA8oNGYILf-znhynZtO2EE5j2nbiJs8UB4O8zcw-Ld5J5B6iIqI/s1600/clip_image002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3_oiDuL0sp5B4h_yaJd7Jjq_0OKmvz2ypmXze-n5EXC1wPaQYO9HrNDpFJFHCAmZuMv24QdBNLuxmYw4Wv8tk1iGyA8oNGYILf-znhynZtO2EE5j2nbiJs8UB4O8zcw-Ld5J5B6iIqI/s320/clip_image002.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div>Ciao for now, <br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-29762608181475518772010-08-20T11:27:00.000-04:002010-08-20T11:27:35.542-04:00Park51 and why it belongs in lower ManhattanI read a thoughtfully written piece by Roger Ebert today entitled, "10 things I know about the mosque." It was his assessment of the proposed construction of the Park 51 community center, which plans to house a mosque in addition to a wide range of recreational and educational spaces.<br />
<br />
While I agreed with his final conclusion that the true reflection of American values would be to live and let live freely, I did not agree with his assessment that "[t]he imam would be prudent to chose another location, because the far right wing has seized on the issue as an occasion for fanning hatred against Muslims."<br />
<br />
We should not be threatened by those who would promote fear and hatred in order to control culture and refuse tolerance. Islam is the world's second largest religion. A Pew Research study in 2009 estimated that there are approximately 1.57 billion Muslims in the world, which is about 1 in every 4 people.<br />
<br />
Much like Christianity, which has an estimated 38,000 denominations, there are debates within the Muslim culture about the ways in which the religion is practiced, thus leading to a variety of sects and movements. There are radical, hate-filled branches springing from any religious culture, but these should not and do not define the vast majority. The Muslims living in this country are just as American as anyone else. They desire the same things as non-Muslim Americans: education for their children, adequate healthcare, employment, fulfilling relationships with others, and space to practice their faith.<br />
<br />
The space proposed in lower Manhattan is not a selfish place, but an inclusive one. Park51 writes that its vision is "<b>dedicated to pluralism, service, arts and culture, education and empowerment, appreciation for our city and a deep respect for our planet. Park51 will join New York to the world, offering a welcoming community center with multiple points of entry. With world-class facilities, a global scope and strong local roots, Park51 will offer a friendly and accessible platform for conversations across our identities.</b>"<br />
<br />
The community center plans to house recreational facilities, a swimming pool, a culinary arts center, restaurant, a library, reading room, art studios, an auditorium, a mosque which is open and accessible to anyone, and a September 11th memorial with "quiet contemplation space, open to all."<br />
<br />
Shouldn't we embrace such an idea? Why<em> not</em> build something like this so close to the former site of the World Trade Center? Why not use it as a beacon to the world that says, "We will NOT be afraid. We will NOT give into hatred. We will NOT let terrorists destroy our country or our culture. All of us, regardless of ethnicity or creed stand united as Americans."<br />
<br />
There is a chance for this to be a positive turning point in our history. Don't let the hyperbolic, fear-based rhetoric win. This is not a game, nor should it be used as a political bargaining chip to sway voters. Those who would use it in such a way should be ashamed that they would deny fundamental civil rights and simultaneously encourage bigotry and fear to advance their own agendas.<br />
<br />
Turn your face instead toward peace and tolerance. Only those who believe in liberty for all can truly be free.<br />
<br />
<a href="http://www.park51.org/" onmousedown="UntrustedLink.bootstrap($(this), "31739", event);" rel="nofollow" target="_blank">www.park51.org</a><br />
(For more information on the community center)<br />
<a href="http://blogs.suntimes.com/ebert/2010/08/ten_things_i_know_about_the_mo.html" onmousedown="UntrustedLink.bootstrap($(this), "31739", event);" rel="nofollow" target="_blank">http://blogs.suntimes.com/ebert/2010/08/ten_things_i_know_about_the_mo.html</a><br />
(For Roger Ebert's comments on Park 51)<br />
<a href="http://pewforum.org/Mapping-the-Global-Muslim-Population.aspx" onmousedown="UntrustedLink.bootstrap($(this), "31739", event);" rel="nofollow" target="_blank">http://pewforum.org/Mapping-the-Global-Muslim-Population.aspx</a><br />
(The Pew Research study on global Muslim population)Neenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-85606081816670477482010-08-19T15:16:00.000-04:002010-08-19T15:16:19.680-04:00Mystery Food Week 12 and the County FairRemember how I mentioned being inundated with peaches last week? (I know, woe is me...) Here is one of the county fair entries that came out of the bounty. All-fruit peach preserves. Nothing but peaches, lemon juice, white grape juice, and some pectin. I love the color so much.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzYvscp6VuyhMJRtz6ml9bvFu8nfJPReDcWhXQd9thyB45YMXhYuGg6vkVPSCyJTFibOsatUVnNEW3wzkOJpMARSZcbSzxC2Vp03fHDPuI5rQT27GTiVouh9ew02zvTIQdm025hDjTpw/s1600/peachpreserves.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzYvscp6VuyhMJRtz6ml9bvFu8nfJPReDcWhXQd9thyB45YMXhYuGg6vkVPSCyJTFibOsatUVnNEW3wzkOJpMARSZcbSzxC2Vp03fHDPuI5rQT27GTiVouh9ew02zvTIQdm025hDjTpw/s320/peachpreserves.JPG" /></a></div><br />
The other entry was a peach apple cider butter. It came out with just enough spice, and the hard cider I used added a tang on the finish. Yum. <i>Right now </i>they're in the gym of the Thomas Jefferson Community Center waiting for the Arlington County Fair judges to taste them.<br />
<br />
As I said to one of my colleagues, "I am fully prepared to be schooled by somebody's grandma." By the time I got to the gym yesterday, there were lines of jars filled with preserves, jellies, fruits, vegetables, and honey of every color in the rainbow. It was a pretty impressive display--I won't lie, I felt a little bit intimidated. But hey, if you don't try, you'll never know if you can succeed. And so I left my jars among the others and tucked the claim checks away in my wallet. Regardless of what happens, I'm really proud of the food I made and hope that the tasters enjoy it.<br />
<br />
There weren't many people at the fair due to a gray, drizzly sky, but I wandered around for a little bit. The food stands alone showed what a diverse place Arlington is. How many county fairs do you know of that have pad thai and stir-fry next to the deep-fried oreos and funnel cake? I hope to go back during the weekend if we get some nice weather.<br />
<br />
Not too much else is going on here at the moment. I have a short breather and then the fall semester starts up next week. Right now I'm just enjoying having some time to bake cookies and play with the goodies from Mystery Food Week 12:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcXOVkMwUQd6-XS6qSaIQSCVI4jtHI6RJ3mitqMA-dsCdsnBrDtZwkQWgVtrcJwNZpeWrUWKQdI07HvkOOWQm4HqS-3CiBjjgT2dYHXUMhHkGBCA4vcYG7xjfYXiNturTMRLMlr5vQ2Y/s1600/week12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcXOVkMwUQd6-XS6qSaIQSCVI4jtHI6RJ3mitqMA-dsCdsnBrDtZwkQWgVtrcJwNZpeWrUWKQdI07HvkOOWQm4HqS-3CiBjjgT2dYHXUMhHkGBCA4vcYG7xjfYXiNturTMRLMlr5vQ2Y/s320/week12.JPG" /></a></div><br />
I received summer squash, peppers, an apple, a tomato, sweet corn, peaches, a cucumber, green beans, and a dill plant. A fun variety this week. I might try to poach some of the peaches in wine...<br />
<br />
As for my own garden, I discovered a hidden treasure. The massive amounts of leaves and vines on the watermelon plant were concealing a melon that was growing in the corner! It's about the size of a medicine ball and I never even saw it under all of the foliage. What a delicious surprise. The peppers are also still coming in full force. I see pickling in my future...<br />
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Hope you are all enjoying the waning days of summer. Be blissful.<br />
<br />
Ciao for now,<br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-89866818757297855992010-08-11T10:31:00.000-04:002010-08-11T10:31:05.118-04:00Mystery Food Weeks 10 and 11: Double Delicious editionWe had a bad storm in Arlington last week and this happened behind our house:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUzX8aYd0I-E6_rzDnhuNhfFSuP0vDRRtvXOKM18yQkN-VxO80VMDpaeG6GHi3SFhrE6jUma1RwuzEkYMltvRCJchKInjY2spoTUin2cCIx4fNYjXN39o3SqZAvis9SBGEJh8W410G7-E/s1600/020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUzX8aYd0I-E6_rzDnhuNhfFSuP0vDRRtvXOKM18yQkN-VxO80VMDpaeG6GHi3SFhrE6jUma1RwuzEkYMltvRCJchKInjY2spoTUin2cCIx4fNYjXN39o3SqZAvis9SBGEJh8W410G7-E/s320/020.JPG" /></a></div><br />
So I didn't have Internet access from home until this morning. But I still had some wonderful things delivered to my doorstep by the folks from Great Country Farms. Here are week 10's gifts:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsSaCh6rjCyT-j1tVJm0FXtsDxAmSx4LoKZ9Cgsje7lcbg8yTkdxIuAw845McTyBCItkPuMb3YXu_SQMkmMSuJYZSD0F5BQcZQtFFtYRJABrB4zOvi1GmIFFi8CgJnQXC9yhb-pu1dpc/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsSaCh6rjCyT-j1tVJm0FXtsDxAmSx4LoKZ9Cgsje7lcbg8yTkdxIuAw845McTyBCItkPuMb3YXu_SQMkmMSuJYZSD0F5BQcZQtFFtYRJABrB4zOvi1GmIFFi8CgJnQXC9yhb-pu1dpc/s320/010.JPG" /></a></div>Beans, corn, a melon, a tomato, onions, doughnut peaches and freestone peaches.<br />
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And week 11... <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsruSQNPm7EhhYr57xnJbR8egI73wqme5-nHPIycC9DZI-sD83rfQd4e5oJBfXViDvn7EAmqAy1K3Kb4D-pyVNi18Fxi9MQsK2_TKcd1_w2rwQbZTPnZx70tJo82grvDrIdSg6X16447U/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsruSQNPm7EhhYr57xnJbR8egI73wqme5-nHPIycC9DZI-sD83rfQd4e5oJBfXViDvn7EAmqAy1K3Kb4D-pyVNi18Fxi9MQsK2_TKcd1_w2rwQbZTPnZx70tJo82grvDrIdSg6X16447U/s320/007.JPG" /></a></div>Eggplant, corn, peaches, nectarines, onions, tomatoes, and a potted nasturtium.<br />
<br />
I'd love to stick around and chat, but in addition to all of that fresh goodness, Joe's parents brought me peaches from the eastern shore. Time to make some jam (for possible county fair entries)!<br />
<br />
Ciao for now,<br />
<br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com1tag:blogger.com,1999:blog-3702204535215616190.post-86594706551330815052010-07-29T10:53:00.001-04:002010-07-29T10:54:33.549-04:00Mystery Food Week 9: Heatwave editionAnother very fruit-filled box this week!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKZHTU4RDxcvsnjc_6yn2F7M0aEiY-RVqLRRFzHYfFcHyg_Dr11HfK1b-uVSECMfnwC-E0tL0QHL7fPOSRAt2rAZNFKsJqDiPRDv9kdxHkTahJt4Tw-3fPjG2dj2-E6fLI8kKhudPrDM/s1600/week9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOKZHTU4RDxcvsnjc_6yn2F7M0aEiY-RVqLRRFzHYfFcHyg_Dr11HfK1b-uVSECMfnwC-E0tL0QHL7fPOSRAt2rAZNFKsJqDiPRDv9kdxHkTahJt4Tw-3fPjG2dj2-E6fLI8kKhudPrDM/s320/week9.JPG" /></a></div>Here we have a tomato, melon, doughnut peaches, freestone peaches, green beans, and summer squash. I made a great little dish out of the tomato, green beans and squash sauteed with hot peppers, garlic, and onions. Topped a bowl of it with a slice of provolone and let it melt. One of the best vegetarian meals I've had in awhile. Nice and simple too for these dog days of summer.<br />
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It hit triple digits here over the weekend and of course our air conditioning decided to die. Fortunately, it was <i>after</i> I finished baking an assortment of 6 dozen cookies for co-workers (mine and Joe's) because, well, who doesn't like homemade baked good surprises? Here's the sampler plate...I had leftover chocolate ganache in a ziploc bag and decided to do a little art project.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_z0XDw3_HTwGvqBZ2Mu8B3BewWzxMReIjmcjK-tv5P64fGG_08giDrwVT5ChTJsQbVBmbv0SY1l_2Xn7I739qfkcCQDtoyjdq4yk49SBRpwaH51figsyJxehzgXZejSoHuB98UB-nFA/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ_z0XDw3_HTwGvqBZ2Mu8B3BewWzxMReIjmcjK-tv5P64fGG_08giDrwVT5ChTJsQbVBmbv0SY1l_2Xn7I739qfkcCQDtoyjdq4yk49SBRpwaH51figsyJxehzgXZejSoHuB98UB-nFA/s320/025.JPG" /></a></div>One knows that it must be unbearably hot outside when, aside from a lone box of Italian ice, the grocery store is entirely sold out of popsicles and sorbet. Thus was my experience on Tuesday evening. There was still an array of ice cream on the shelf, but I wasn't really in the mood. I wanted something refreshing, cool, and fruity.Well, if you want something done you've got to do it yourself sometimes. I'm seriously disappointed that I couldn't get a good picture of the final dish, because it was absolutely <b>out of this world</b>.<br />
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<b>Peach-Basil Sorbet (<i>with vanilla whipped cream and double-berry preserves)</i></b><br />
<br />
<b>Players</b><br />
<b><i>for the sorbet:</i> </b><br />
-5 to 6 ripe medium sized peaches, diced. (You can peel them if you want...I never do.)<br />
-Handful of basil leaves, torn.<br />
-1 tbsp. lemon juice<br />
-3 tbsp. sucanat or sugar<br />
-1/2 cup water<br />
-Pinch of salt <br />
<br />
<i><b>for the cream:</b></i><br />
-Whipping cream<br />
-Sugar, to taste (I used about a tbsp.)<br />
-1 tsp. vanilla extract<br />
<br />
<b><i>for the topping:</i></b><br />
<i> </i>-Blackberry/blueberry preserves<br />
<br />
<b>Method</b><br />
<b>-</b>Combine the sugar, water, salt, and lemon juice in a small saucepan and slowly bring to a boil.<br />
-Add the basil leaves<b> </b>and boil for 10 minutes or until slightly syrupy.<br />
-Combine the peaches and basil syrup in a blender and process until smooth.<br />
-Churn in an electric ice cream maker for about 20 minutes and then transfer to a freezer safe container and chill.<br />
-Whip the cream, vanilla, and sugar until soft peaks are formed.<br />
-To serve, place a scoop of the sorbet on a plate, top with a spoonful of preserves and a spoonful of the whipped cream. Garnish with more torn basil if desired.<br />
<br />
It is a really wonderful summer dessert with all of those components, but that's only if you can keep yourself from eating the sorbet straight out of the freezer. It's a challenge.<br />
<br />
Enjoy the week and stay cool!<br />
<br />
Ciao for now,<br />
-NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-24217532686672420202010-07-22T11:48:00.000-04:002010-07-22T11:48:02.151-04:00Mystery Food Week 8: Summer Ragout editionBefore we get down to the joy of Mystery Food, I want to express my joy and thanks to all of the family and friends-that-are-like-family in Pittsburgh who made the July Birthday Extravaganza so wonderful. I enjoyed it this much:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqE2aGXobX7uy3V9OhokgQthYCWHODUSWHjVg9OBAcDyYOJCR4W-zm-EFvK4oBnTMBLPQG4QhdbzKNJD9On_JykfMW9thaLwScPM7JA-anMt7hUKSBYT_Qi8L9_-T-0ElmT6bleXkn2PM/s1600/singing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqE2aGXobX7uy3V9OhokgQthYCWHODUSWHjVg9OBAcDyYOJCR4W-zm-EFvK4oBnTMBLPQG4QhdbzKNJD9On_JykfMW9thaLwScPM7JA-anMt7hUKSBYT_Qi8L9_-T-0ElmT6bleXkn2PM/s320/singing.jpg" /></a></div><br />
(Special thanks to Rendezvous for letting me make a guest appearance!)<br />
<br />
Onto the tasty things…Mystery Food week 8 was summer in a box. It was perfect: <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGDftyEMywJoyYy-xTGW8Yr382sA7O6vAVJmAStWLmi4JWazURRiWtW27q75C99rFaNXSVbovTuu2rUNhw9irUMi5KWhPNYu4Hzc29Z7fue2wsTpHcxq0IvG1B-Drm8Lz7OQgtftJv40/s1600/week8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGDftyEMywJoyYy-xTGW8Yr382sA7O6vAVJmAStWLmi4JWazURRiWtW27q75C99rFaNXSVbovTuu2rUNhw9irUMi5KWhPNYu4Hzc29Z7fue2wsTpHcxq0IvG1B-Drm8Lz7OQgtftJv40/s320/week8.JPG" /></a></div>I received yellow peaches, doughnut peaches, apples, summer squash, zucchini, apricots, sweet corn, and a basil plant.<br />
<br />
Between all of the squash, fresh herbs popping up in my garden, and a can of amazing San Marzano tomatoes (thanks dad!) I started thinking, "Ragout, ragout, ragouuuuuut."<br />
<br />
Let’s talk about stew/ragout/ragu. Now, I know what you’re thinking: “Stew? Neen, really? It’s been in the 90s in Arlington for the last few weeks and you’re thinking about warm, fuzzy-sweater-cozy stew?” And while I’ll confess that what I’m about to present is a hot meal, I’ll argue to the end of the world that there is no better time to have it than in summer. The squash is perfectly sweet and tender, complemented by warm notes from bacon and cayenne pepper, all brought together in a sea of tomato-basil goodness. All it requires is some chopping and <b>one</b> pot. So without further ado, here's...<br />
<br />
<b>Neen's Summer Ragout</b><br />
<br />
<b>Characters</b>:<br />
-One summer squash, diced.<br />
-One zucchini, diced.<br />
-6 or 7 Roma tomatoes, chopped or one can of San Marzano tomatoes.<br />
-2 ears worth of sweet corn kernels.<br />
-2 spring onions (or one medium white/yellow onion).<br />
-3 small cloves garlic, minced.<br />
-1 slice thick-cut bacon.<br />
-1-2tbsp. grape seed or olive oil.<br />
-A few splashes of white wine (optional).<br />
-A few strips of dried cayenne pepper, diced (or cayenne powder to taste). <br />
-Handful of basil leaves, torn.<br />
-5 or 6 sprigs of lemon thyme leaves.<br />
-Kosher salt and fresh ground pepper to taste.<br />
-Grated parmesan cheese, to garnish.<br />
<br />
<b>Method</b>:<br />
-Place the slice of bacon in the pot over medium heat until it is cooked through and the fat has rendered out.<br />
-Remove the bacon and dice it.<br />
-Add the onions and garlic to the pot, add a little bit of oil, and reduce the heat to medium-low.<br />
-Cook until the aromatics are golden-brown. Add the diced bacon.<br />
-Move the pot off of the heat and add a few splashes of wine, then return the pan to the heat and turn it up to medium.<br />
-Add the zucchini and summer squash and sauté gently for about 7-8 minutes.<br />
-Add the tomatoes, corn, cayenne, herbs, a few pinches of salt, and a few grinds of pepper.<br />
-Put the lid on the pot, reduce the heat so that the ragout is simmering gently. Cook for 1 hour, giving it a stir every 15 minutes or so, and cook until the squash is soft, but not mushy. Remember to taste and adjust your seasonings along the way!<br />
-Garnish with a bit more basil and some parmesan cheese if you like. Voila!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-G7SYZXF7P5mUzYlKS03LkxD8QOJD12Yv9yhVCWVd49JmfmdKB1gcgckDlkYT_z-g2ied7GVWPCFgKjRzdEUhpCKjpkieWRD4DmEsacFO4pOA7Owtl2U0Elzmt_wMbt-4XYRZo2yJ-ig/s1600/vegetable_ragout.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-G7SYZXF7P5mUzYlKS03LkxD8QOJD12Yv9yhVCWVd49JmfmdKB1gcgckDlkYT_z-g2ied7GVWPCFgKjRzdEUhpCKjpkieWRD4DmEsacFO4pOA7Owtl2U0Elzmt_wMbt-4XYRZo2yJ-ig/s320/vegetable_ragout.JPG" /></a></div><br />
<br />
I ate mine as it was, but ragout certainly goes well over pasta, brown rice, or quinoa. Ground turkey breast, browned and put into the pot when the tomatoes are added is another nice way to make a heartier meal. It also freezes/reheats nicely—always a bonus. <br />
<br />
Finally, remember that watermelon plant that I mentioned was taking over my garden like a kudzu vine? It’s been covered in little yellow flowers with no signs of fruit. This morning, I found this:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSOPoN0_Kxh9X6lVX8lELUtn5N2eF8Cpr5etIrE0P_B_NYV0G9yrhmTWX6A-gjIsWyOeHgs_ssOBXQx2nC7YS6hca3yMYd7Xv4jXAth40MsZBo1F2syuMeZJau1lwQne1PAn4TjrcWDM/s1600/watermelon1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSOPoN0_Kxh9X6lVX8lELUtn5N2eF8Cpr5etIrE0P_B_NYV0G9yrhmTWX6A-gjIsWyOeHgs_ssOBXQx2nC7YS6hca3yMYd7Xv4jXAth40MsZBo1F2syuMeZJau1lwQne1PAn4TjrcWDM/s320/watermelon1.JPG" /></a></div><br />
Cutest. Watermelon. Ever. <br />
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There are four of them, each about the size of a kidney bean at the moment. Hopefully we’ll get one or two that ripen fully. <br />
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Ciao for now!<br />
<br />
-NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com1tag:blogger.com,1999:blog-3702204535215616190.post-88997852336558098842010-07-15T16:31:00.000-04:002010-07-15T16:31:47.464-04:00Mystery Food Week 7, Vacation, and the Fresh-Food-PanicWe've all been there.<br />
<br />
A fridge full of beautiful, fresh food. And you've tried, (oh you've tried) to eat and use as much of it as possible. Alas, here it is the day before your vacation and well...there's still food.<br />
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It makes me really sad to waste food. There are a lot of hungry people in the world and I am grateful to have a job that allows me to put healthy meals on the table. I became really interested in canning when I was still living in Boston. After a trip to pick apples at a farm not too far from the city, I realized rather sheepishly that in my excitement seeing all of the delicious varieties of apple trees, I'd bought far too many. Lots of people got spiced apple pie filling for Christmas that year, but nothing went to waste. I don't even peel thin-skinned fruits like apples, tomatoes, or peaches.<br />
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In this instance, it was the drupe-fest that came last week, and in Mystery Box Week 7:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEito0jndFU_Ctpgwc7Lxxbj21ktWCdTwfyUzqWJRgtBZiFoBBMsd8GxrLs8ESc82iptx3TVKZGRUzUkDkg1q6_XXImsja5AX8uXH2MyqjhDt8QSN05ixv7lI4QKMDg_WVX6_m-LNj3cdrs/s1600/week7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEito0jndFU_Ctpgwc7Lxxbj21ktWCdTwfyUzqWJRgtBZiFoBBMsd8GxrLs8ESc82iptx3TVKZGRUzUkDkg1q6_XXImsja5AX8uXH2MyqjhDt8QSN05ixv7lI4QKMDg_WVX6_m-LNj3cdrs/s320/week7.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">I got a lovely napa cabbage, yellow and white peaches, spring onions, purple frilly basil, summer squash, cucumbers and apricots.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Last week's mystery box was also full of peaches, apricots and some red plums. Swimming in stone fruit, (I know, woe is me right?) I needed to take care of it all before leaving for a trip to Pittsburgh-yay!-to see my family and party with them.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In light of that, I thought I'd share some of my favorite last-minute techniques for preserving things when you just don't have time to can.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Drupe Project 1: Fruit Sauce</b></div><div class="separator" style="clear: both; text-align: left;">Applesauce is awesome, but stone fruits make some excellent fruit sauce. My "drupe-sauce" was simply peaches, plums, and apricots cooked on the stove until nice and soft and then mashed up. If you like smoother sauces, go ahead and run it through a blender. Add a little bit of lemon juice so it doesn't lose the pretty color. Stored in a well-sealed container, you can keep it for a good week or so.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Drupe Project 2: Fruit Leather</b></div><div class="separator" style="clear: both; text-align: left;">I have a dehydrator, but you can also do this in your oven on a parchment lined baking sheet. Set the oven to its lowest temperature--don't worry if it doesn't go as low as the dehydrator temperature I mention. Using a food dehydrator, about 135-140 degrees is fine. Blend pitted, diced fruit together with a tablespoon of honey (this keeps fruit leather pliable) and then spread the mixture out on a cookie sheet or dehydrator tray. It is ready to remove from the oven when it is dry all the way through and feels pliable, but not mushy. Store in a cool, dark place in a jar between slices of wax paper.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Drupe Project 3: Brown Sugar-Spiced Peaches</b></div><div class="separator" style="clear: both; text-align: left;">Another dehydrator/lowest-oven-setting project. Dice up some peaches, toss them with lemon juice to keep them from browning, and then toss with a tablespoon of brown sugar and a few shakes of cinnamon. Lay the fruit on a dehydrator tray or parchment-lined cookie sheet and bake until dry, but still pliable. A fantastic addition to cookies, muffins, or quick breads. You can also rehydrate them later for fruit compote.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This dehydration technique (minus the sugar/cinnamon/lemon juice) can be used with tomatoes and peppers as well. Great for making homemade cayenne powder. Mmm. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><b>Drupe Project 4: Dreams of Future Baked Goods </b><br />
Just freeze them! Pit and dice your fruit, lay them on a baking sheet and freeze. When the pieces have frozen, put them in a labeled/dated freezer bag and store in the freezer for...a long time. Doing this keeps the individual pieces of fruit from sticking together in a frozen lump. Oh, it's the middle of the winter and you want peach crisp? No problem, just grab that bag out of the freezer and you get a little piece of summer back.Neenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-70269392470704655702010-07-08T11:03:00.000-04:002010-07-08T11:03:25.544-04:00Mystery Food Week 6: Post-vacation editionI have discovered that the school semester becomes marathon-like when reduced from 15 weeks to only 10 for the summer. You would think that after last summer’s adventures with the Great Perl Dragon (and its subsequent defeat) that I would have learned to select only one course.<br />
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Not so. Not stubborn, “determined-to-do-the-weird-difficult-or-strange” Neen. I’ve never really understood this obsession. It’s like my brain goes, “Hey, I wonder if I can do____” and I <i>have</i> to try it. Can and preserve jam/relish in a one-bedroom Boston apartment kitchen with absolutely no counter space? (Yes) Take three classes during my first semester of graduate school? (You betcha) Ferment yogurt using only a large pot, cooler, and a heating pad? (Done) Bake 65 dozen cookies as Christmas presents for co-workers and family in the midst of working and school-ing full time? (Just call me Santa) Dry beef jerky using a box fan and several layers of furnace filters? (Okay, I stole that idea from Alton Brown)<br />
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So when Joe asked last week if I’d like to go down to Chincoteague Island over the 4th of July weekend, I spent the next two days on schoolwork overload so I could turn off and read science fiction on the beach and back porch all weekend. <b>It. was. blissful.</b> And for once, instead of the return from vacation being a difficult let-down, I felt more motivated than ever to push through these last 6 months of brain-stuffing. I mean, it's pretty impossible to NOT feel good after spending a weekend like this:<br />
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<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/AVvXsEiZecZtsE38uptVDren5ikVF2ItApDu22Mdo0G5aIRGukhNRa2aXPBwiQxssDC9x16glXlnMLGdcGuSTI5cEd38tF1j85MyLYdXon4ETuHn5fZXAx5Z-2_E1Mb4Tp5sjXtVk7VFByIgcxM/s1600/porch.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZecZtsE38uptVDren5ikVF2ItApDu22Mdo0G5aIRGukhNRa2aXPBwiQxssDC9x16glXlnMLGdcGuSTI5cEd38tF1j85MyLYdXon4ETuHn5fZXAx5Z-2_E1Mb4Tp5sjXtVk7VFByIgcxM/s200/porch.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqRc7Cv1JkoAsESXmpy167iaArpXR09kQ0jXjs7gbKH9qaCAKr9J3v6z_5tpO7_EBANnWtU8PIrY87VJRxL4EAoOwigxt5vwCjd7yyFJO-SVspXE2cXj938GDGOt2BLYnxjXgi8oUtSM/s1600/carnival.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqRc7Cv1JkoAsESXmpy167iaArpXR09kQ0jXjs7gbKH9qaCAKr9J3v6z_5tpO7_EBANnWtU8PIrY87VJRxL4EAoOwigxt5vwCjd7yyFJO-SVspXE2cXj938GDGOt2BLYnxjXgi8oUtSM/s200/carnival.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9AnJjz7CN56gRf7XaZwb9C_ak5Bb0ULVlmMjKQcn7JO8MoLT6NEvSpRruswjrEfmeXbZZiT7JWo_BdrxNVRiUKqPqz_8bwWSjvyRClbaJy6DyrJRdIUaUJQzlWudtgKMPR1fRL-RPw4/s1600/cigar.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9AnJjz7CN56gRf7XaZwb9C_ak5Bb0ULVlmMjKQcn7JO8MoLT6NEvSpRruswjrEfmeXbZZiT7JWo_BdrxNVRiUKqPqz_8bwWSjvyRClbaJy6DyrJRdIUaUJQzlWudtgKMPR1fRL-RPw4/s200/cigar.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ibDRKj3SDsyfIBaGYVIHE9-6zdBFOD505dPk6WRvJYywJyVEOpr2SxYZXC8DC8OiTSzE2BPY16w41b0Xwrf-n0keDnAEVElxVwpm23Qkh_dl5Mob9EyE0x7NTdiPYHtkrrEb5uobsS0/s1600/shrimp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ibDRKj3SDsyfIBaGYVIHE9-6zdBFOD505dPk6WRvJYywJyVEOpr2SxYZXC8DC8OiTSzE2BPY16w41b0Xwrf-n0keDnAEVElxVwpm23Qkh_dl5Mob9EyE0x7NTdiPYHtkrrEb5uobsS0/s200/shrimp.jpg" width="200" /></a><br />
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Top L: View from the back porch of the house<br />
Top R: Annual VFD carnival which culminates with the famous Pony Swim at the end of July.<br />
Bottom L: Fresh caught shrimp and homemade garlic bread, grilled up and ready to devour.<br />
Bottom R: Cigar and Kindle on the screened-in porch. The sweet life.<br />
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And then, THEN I came home to this:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBcOovvpmOwVwkL4elHDtncCMiO-Oxh-p9O1itdPp4TIkrYQRRKq6tNGGgpPgUzNhUFlY8pOF38wrCLIgXYnavpRqU3GDV0tqPfxsaPVl2Z4XPuXLuz6nsTlWhBYuqJc2b1Yr3oCRm8M/s1600/cayenne_peppers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBcOovvpmOwVwkL4elHDtncCMiO-Oxh-p9O1itdPp4TIkrYQRRKq6tNGGgpPgUzNhUFlY8pOF38wrCLIgXYnavpRqU3GDV0tqPfxsaPVl2Z4XPuXLuz6nsTlWhBYuqJc2b1Yr3oCRm8M/s320/cayenne_peppers.JPG" /></a></div><br />
The first of the cayenne peppers from my garden decided to grace me with their ripeness. So pretty and bright…yet, painful in large doses. I think I will put them in the dehydrator and then run them through the food processor to make homemade cayenne powder. A pinch of it in a batch of marinara sauce is so good. It adds just enough heat to balance those nice, sweet summer tomatoes that are coming our way. <br />
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A mere day later, the produce gods smiled on me once again, with a very fruity CSA box!<br />
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Beets, spring onions, red chard, apricots, peaches, and plums. I’m never too sure about beets. They are good roasted, pickled, or fresh on top of a salad, but I always long to do something a little more interesting with them. Of course, the farmers market is always inspirational (for the devoted/obsessive cook) and I tasted some really amazing beet relish that I’m going to try to replicate. I just kept thinking how good it would taste on a smoked turkey or rare roast beef sandwich.<br />
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I hope you all had a wonderful 4th and that you too got 'back to the grind' without too much trouble.<br />
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Ciao for now!<br />
-NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-8446931102507406052010-07-04T00:07:00.000-04:002010-07-04T00:07:52.903-04:00Mystery Food Week 5It was a very fruity week for the farm share:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2q1ca4aTwmmgVY0hTJdiQLcPzj2gszY7VmJnUZ_m9qjc2D4R8SNhY7YR6vxtUgxiGdkeCrpt1fCGrfwcvyyoD8GHL6MnoGOt3l4BWJUwh-ugsDaeV_htSV5_Fr7w4-JyV0XNPm4E1JK8/s1600/week5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2q1ca4aTwmmgVY0hTJdiQLcPzj2gszY7VmJnUZ_m9qjc2D4R8SNhY7YR6vxtUgxiGdkeCrpt1fCGrfwcvyyoD8GHL6MnoGOt3l4BWJUwh-ugsDaeV_htSV5_Fr7w4-JyV0XNPm4E1JK8/s320/week5.JPG" /></a></div>I got beets, spring onions, peaches, apricots, plums, and an arugula plant! All very delicious and wonderful.<br />
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But alas, this is a short post because I'm on vacation with Joe this weekend. :-) Happy 4th all!<br />
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Ciao for now,<br />
NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-66542845857677128472010-06-25T11:27:00.000-04:002010-06-25T11:27:30.024-04:00Mystery Food Week 4 and Library School Gymnastics<div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;">I’ve spent the week with my head in two very different worlds. My spring semester was challenging in a way I’d not expected. I took a course on managing prison libraries, which forced me to weigh access to information against public safety and take a very honest personal inventory of my thoughts and subconscious judgments about the incarcerated population. What I learned was that prison librarians have an incredibly important role. These are the men and women who lead the book group discussions that teach positive socialization, help prisoners locate and comprehend legal materials, and ultimately manage and circulate resources to prepare them for life post-incarceration. It takes a certain amount of determination and resiliency to face what is often a difficult population to serve, whether those difficulties arise from the imprisoned or the bureaucratic “hurry-up-and-wait” nature of prison administration.<br />
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When it came time to register for summer courses, I finally decided to stop procrastinating and got around to signing up for a required research methods course. The specific topic for the course is “action research.” While I’m still grasping the concept, it seems to deal a lot with how research acts as a continual, fluid learning process that has no fixed beginning or end. For my other course, I chose a class on selecting materials for children ages 0-4. So you can imagine that going from writing about the constructivist theory of learning to evaluating a copy of <i>Clifford: The Big Red Dog</i> might make some mental gymnastics a necessity.<br />
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Nonetheless, I remain determined to share the joy of local food with the world and so present to you Mystery Food Week 4. This was the best haul so far (in my humble opinion).<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtV2TRis7RPnjUIb_PMcZVBrQWwjLkHwjuv7iguxoLXB_kNe4XGDvN2LXIRyytURPljf1Epcf1GYgWScWXsKSCEty_Lw-mKUpfm6JcwkGY5rg-jLAq9Wfio7P5-kCFI-ajgNYImCu_B-g/s1600/week4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtV2TRis7RPnjUIb_PMcZVBrQWwjLkHwjuv7iguxoLXB_kNe4XGDvN2LXIRyytURPljf1Epcf1GYgWScWXsKSCEty_Lw-mKUpfm6JcwkGY5rg-jLAq9Wfio7P5-kCFI-ajgNYImCu_B-g/s320/week4.JPG" /></a></div><br />
Here we have some arugula, garlic, spring onions, kale, a potted basil plant (Yay!), a summer squash, and some lovely yellow plums. <br />
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…And now a confession: I have never eaten a fresh yellow plum. But the delightful smell as I opened the little container was so sweet that I immediately chose and bit into one. <br />
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Oh. My. God. Juicy, fruity, and wonderful. Like a tiny, golden nectarine. Immediately visions of chutneys, preserves, sauces, and salsas danced through my brain. Yes, yes, yes to fresh, in-season yellow plums.<br />
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I baked a few of them with some peaches for dessert last night, but wanted to save a few for a spicy plum salsa to go with a grilled pork loin I plan to make for a late Father’s Day BBQ this weekend. (Hey, we do things at our own pace here in the “south.”) I just finished the menu plan and it’s chock-full of delicious goodies. I’ll try to take some pictures. <br />
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Have a wonderful weekend everyone. Mine will be spent at my favorite market and then celebrating with family. Oh, and maybe a little homework will sneak in there too…all in all, not a bad way to spend a few days.<br />
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Ciao for now!<br />
-NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0tag:blogger.com,1999:blog-3702204535215616190.post-78468971662315841782010-06-17T19:11:00.000-04:002010-06-17T19:11:16.219-04:00Mystery Food Week 3 and Doing the Can-CanI took advantage of waking up incredibly early this past Saturday and decided to take a trip out to Bluemont, VA and visit Great Country Farms. That’s where I’ve purchased a CSA share from this year and their weekly newsletter noted that tart cherries were ripe for picking.<br />
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It took about an hour to drive to the farm from Arlington, but it was a peaceful, sunny morning and I spent the next hour or so in cherry trees looking for the chubbiest, dark red specimens. Well, 6lbs. of cherries later I finally decided that I had enough for jam and drying. The trees were so lovely and the landscape was incredibly serene. It was nice to be somewhere so quiet.<br />
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<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/AVvXsEgvxw-o74N-7fytm2YlF7gmGsWKowtRO_z5tjtceem_d3PfPOBWq5cMfLvZ5mRZIxjwSkt6tyQjA8jhnQ9gMCPLp-6cryewKT8aQfm_P-eaQNn0bJqsqWGaeRTpIUCuRatfsc853fDKP7k/s1600/008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxw-o74N-7fytm2YlF7gmGsWKowtRO_z5tjtceem_d3PfPOBWq5cMfLvZ5mRZIxjwSkt6tyQjA8jhnQ9gMCPLp-6cryewKT8aQfm_P-eaQNn0bJqsqWGaeRTpIUCuRatfsc853fDKP7k/s200/008.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97v8GpdcgFOoUW1o7O1bNJp_XgFKwEwImW19_AWxkIWm7ZUsR_zqieaxHRrGNVp7gWNa6vw-oT8xhpuuHytSBt1g-lGxpwL_kEzTHHXcYvB5NCk-hgBlopRqiLgYgjSSkMQMtrEe6Xy0/s1600/011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97v8GpdcgFOoUW1o7O1bNJp_XgFKwEwImW19_AWxkIWm7ZUsR_zqieaxHRrGNVp7gWNa6vw-oT8xhpuuHytSBt1g-lGxpwL_kEzTHHXcYvB5NCk-hgBlopRqiLgYgjSSkMQMtrEe6Xy0/s200/011.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvmFriUkW8DjI4bdwfUvn9vGkK7-Z8PzFnlMH0wfv0bwKmbI2HLWLWcWKDXXw9XPfW4Yr7E_QaUZ74H-JJ_RSO22kKMMAjMfjG99Q7LPP9rRIN5456JVPtpMx5hfmpELrUWRHDhzDPSs/s1600/022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvmFriUkW8DjI4bdwfUvn9vGkK7-Z8PzFnlMH0wfv0bwKmbI2HLWLWcWKDXXw9XPfW4Yr7E_QaUZ74H-JJ_RSO22kKMMAjMfjG99Q7LPP9rRIN5456JVPtpMx5hfmpELrUWRHDhzDPSs/s200/022.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rWflQMym0-ItMyFavj4kMCv72WTBBgmSQ-QrUUIHR5YnyOFXcsWy1f9gk4YkQ0rayYSYLIudvUXcyrghGKZ4GzZg43ikih3GrVDnd6QSkKETZi9P0GB1SH-JBXfsPzqyx_82ws2htI0/s1600/020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rWflQMym0-ItMyFavj4kMCv72WTBBgmSQ-QrUUIHR5YnyOFXcsWy1f9gk4YkQ0rayYSYLIudvUXcyrghGKZ4GzZg43ikih3GrVDnd6QSkKETZi9P0GB1SH-JBXfsPzqyx_82ws2htI0/s200/020.JPG" width="200" /></a><br />
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Sunday morning I at last christened the new canning rig…Now this is canning Tim Taylor/Jeremy Clarkson (“POWERRRRRRRR!”) style:<br />
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I whipped up a batch of fabulous tart cherry jam. No-sugar-added jam is actually quite easy to make. The canning process adds a few extra steps at the end, but the actual method for jam-making is very straightforward.<br />
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I used 3lbs. of cherries, 1 1/4 cup of white grape juice, one box of no-sugar/low-sugar pectin, and a 1/2 tsp. of citric acid to preserve the vibrant red color. To get started, pit the cherries and put them in a big pot on the stove over high heat. Smash them up with a potato masher, sprinkle in the citric acid (you can also use a squirt of fresh lemon juice) and let it come to a simmer. Whisk the grape juice and pectin together and then add them to the cherries. Let the mixture come to a full, rolling boil (one that does not stop when stirred) and cook for 1 minute. Turn off the heat and skim the foam off of the top of the jam. Let it sit for 5 minutes and then stir before ladling into jars. This short rest period followed by stirring keeps the fruit from floating to the top and separating from the juices. Even though it’s very liquid-y when hot, the jam will set as it cools down.<br />
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If you’re interested in canning this recipe for long-term storage or gift-giving you will also need a big pot of boiling water, 5 or 6 pint jars with flat lids and rings, and something to lift the jars in and out of the boiling water. Jar grabbers are available online for less than $10. If you have mason jars hanging around, the actual jars and rings are certainly reusable, but it is important to always use brand-new flat lids as the adhesive on them will only form a tight seal once.<br />
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Sterilize the jars and rings by washing them with hot soapy water or running them through a dishwasher with a heated dry cycle. While you prepare the jam, place the flat lids into a small pan of simmering water to warm up the adhesive. Gently ladle the hot jam into the jars, leaving 1/4 inch headspace at the top. Wipe the edges of the jars with a damp towel, place on the flat lids, and then screw on the rings. Place the closed jars into the pot of boiling water, making sure that they are completely submerged, and boil for 10 minutes. Carefully remove the hot jars and place them somewhere to cool undisturbed. Over the next several hours, you might hear tiny popping noises--it’s a good thing. It means that the air-tight vacuum has formed and that the jar has properly sealed. After 24 hours, check all of the jars by pressing down on the flat lid gently. If it doesn’t pop back, the jar is safely sealed. Store the jars in a cool, dark place for up to a year. Homemade jam will start to lose its firm set after about 8 months, but is still safe to eat (albeit a bit runny) as long as the jar remains sealed.<br />
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Here’s the final product, from farm to table in one weekend:<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Not a bad way to spend the weekend, I must say. And of course, a mere two days later it was time for more goodies:<br />
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That’s Mystery Food Week 3 and included in the basket this week were collard greens, red leaf lettuce, beets, broccoli (my personal favorite), and cilantro. Cilantro and I don’t get along so well, so that plant will probably be given to a good home. I’m sorry cilantro, it’s not you, it’s me. <br />
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I’m still thinking up creative ways to use everything, but those collards look destined for my favorite application—sautéed in a bit of bacon fat with a whole lot of garlic and white beans. Food just doesn’t get more comforting than that. Have a great week all!<br />
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Ciao for now!<br />
-NeenNeenhttp://www.blogger.com/profile/06676283666461130220noreply@blogger.com0