tag:blogger.com,1999:blog-10824862170244181072024-03-14T05:09:51.769-04:00Chi's FoodChihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-1082486217024418107.post-41462172130280946972011-06-12T22:45:00.000-04:002011-06-12T22:45:19.775-04:00Tofu rolls<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bOHncijYvV9cYheGn6ERrd3I-Fs3Jwoy7FafI_lKgiZvLnrEnhF_sS-bpoMFmEy0icPMviB8PNYtfWn1maWBj-rEfmHGZ4sTJh6kvu_OLrCAkjFvw_Gf1E6hxV50VlnSvMYAnkDyZ6k/s1600/Tofu+rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bOHncijYvV9cYheGn6ERrd3I-Fs3Jwoy7FafI_lKgiZvLnrEnhF_sS-bpoMFmEy0icPMviB8PNYtfWn1maWBj-rEfmHGZ4sTJh6kvu_OLrCAkjFvw_Gf1E6hxV50VlnSvMYAnkDyZ6k/s400/Tofu+rolls.jpg" width="298" /></a></div>I'm on a diet. Well more specifically, I'm reverting to dietary habits I used to exercise which allowed me to get my weight down to something way closer to reasonable than it is right now. The problem is that I like to eat. Alot. So I'm trying the Dukan Diet, sort of like Atkins which worked for me in the past, but with significant tweaks like the variety of veggies and the inclusion of ooat bran - which I think are going to make a huge difference for me. <br />
<br />
So you might notice a lack of carbs for a while, and a reduction in the fats I use, leaner cuts of meat, and the inclusion of non-fat dairy (milk was a no-no on Atkins, I can't even explain how much I missed milk!!) . Hopefully I can come up with some fun things to eat that work for everyone! Starting with these tofu rolls...<br />
<br />
I woke up today jonsing for dim sum - unfortunately dim sum relies heavily on carbohydrates so I had to figure out a way to rejigger things to be on track and still satisfy my cravings. Totally worth the effort.<br />
<br />
Stuff you'll need;<br />
<br />
<ul style="text-align: left;"><li>4 Chicken thighs</li>
<li>1 large chicken breast</li>
<li>6-8 medium sized dried shitake mushrooms</li>
<li>half a can of water chestnuts</li>
<li>half a can of bamboo shoots</li>
<li>salt and pepper to taste</li>
<li>Tofu skin also known as Yuba (Dried or refrigerated - I prefer the refrigerated, because I think it's easier to deal with)</li>
</ul><br />
You can substitute pre-ground chicken for whole thighs and breast, but since I'm supposed to be paying attention to the fat content, I'm grinding my own. The mushrooms bamboo and water chestnuts have next to no carbs, so adding just a little bit acts as a flavoring rather than adding a vegetable, - totally phase one friendly!<br />
<br />
Also - for a vegan/vegetarian friendly version, substitute extra firm tofu (crumbled) or seitan, or meat substitute like smart grounds for the chicken.<br />
<br />
Rehydrate the mushrooms in warm water in a medium sized bowl. Reserve the water to use when steaming the finished rolls.<br />
<br />
Chop the chicken parts (sans skin) into 1-2 inch cubes, and whiz them in a food processor until ground (it should look like hamburger meat). Mix the breast with the thighs and set aside.<br />
Put the water chestnuts, bamboo and re-hydrated shitake in the processor (no reason to rinse it really) and run briefly for a rough chop. Add to the ground chicken. Sprinkle with salt and pepper and mix.<br />
<br />
Tofu skin looks something like this;<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6U4VvfhkMH8209xyPscqmPdxjbpN1Xbp7MO45TOlVrNCjDocmzFr2102KM2R05wfpfUXS6Jd2nz9yXvfAdH30OJ0pWqy2RYZo7cc1UGg7liLkWhBqSlGFfDA-lu9N0ollIgOL-GXKunQ/s1600/tofu+skin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6U4VvfhkMH8209xyPscqmPdxjbpN1Xbp7MO45TOlVrNCjDocmzFr2102KM2R05wfpfUXS6Jd2nz9yXvfAdH30OJ0pWqy2RYZo7cc1UGg7liLkWhBqSlGFfDA-lu9N0ollIgOL-GXKunQ/s320/tofu+skin.jpg" width="320" /></a></div>It comes either completely dry and crisp like paper think crackers, or mostly dry but still pliable. If you have a good Asian market nearby, you can usually find it either with other noodles and dried goods, or in the refrigerated section with the other tofu. The completely dry sheets will need to be soaked until pliable. <br />
<br />
the sheets may need to be cut down to a manageable size - they tend to come in one ginormous circular sheet - I find you can cut them down to about 6 pieces for a fair sized roll , that make great single servings.<br />
<br />
Place about 4 - 6 table spoons of the chicken mix on each tofu sheet, and roll like a burrito<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBeL7WRbTXgMA86bduLrH8cTrjntNnvdvXAVARnzKfc_Htn47slvKmEeVtfG0Tvy8Be7tS3T1L1QFdHaAqulLQunX80KpP4_MSZ2_BRZVrzqnGJFbyOhrpvp0N6JKWdbjBmwYwa9Q9JI/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBeL7WRbTXgMA86bduLrH8cTrjntNnvdvXAVARnzKfc_Htn47slvKmEeVtfG0Tvy8Be7tS3T1L1QFdHaAqulLQunX80KpP4_MSZ2_BRZVrzqnGJFbyOhrpvp0N6JKWdbjBmwYwa9Q9JI/s320/photo.JPG" width="239" /></a></div>I made these large enough so one would work as a small meal, two for a large meal.<br />
<br />
Once you've constructed the rolls, prepare your steamer - I use the water from soaking the shitake mushrooms in the pot I'm using to steam for a little extra flavor. Place the rolls on your steamer carefully - if you're using a metal or other kind of steamer that's not treated to be non stick, a quick spray of oil will ensure smooth removal of the roll when you're done cooking. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GAldavuTkXig922l11qMgOHxegwMqEE2kpuGHtQBX0IhK4nS7oDH4qk5gz8OAvFkmkGGSRSBoI4K8Zs7UuWtnYLSkOKZIMnLS3MP-S5gxIuC4r87POCMZ5ZbYK7kYP6UVSwDzJdQcGM/s1600/Steamed+tofu+rollscropped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GAldavuTkXig922l11qMgOHxegwMqEE2kpuGHtQBX0IhK4nS7oDH4qk5gz8OAvFkmkGGSRSBoI4K8Zs7UuWtnYLSkOKZIMnLS3MP-S5gxIuC4r87POCMZ5ZbYK7kYP6UVSwDzJdQcGM/s320/Steamed+tofu+rollscropped.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Steam the rolls for 5 to 7 minutes, they should be firm to the touch when they're done. The skins will range from a pale whitish to yellow in color when they're done - it tends to depend on the manufacturer. In the interest of staying away from carbs I drizzle a bit of soy sauce over the top<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bOHncijYvV9cYheGn6ERrd3I-Fs3Jwoy7FafI_lKgiZvLnrEnhF_sS-bpoMFmEy0icPMviB8PNYtfWn1maWBj-rEfmHGZ4sTJh6kvu_OLrCAkjFvw_Gf1E6hxV50VlnSvMYAnkDyZ6k/s1600/Tofu+rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bOHncijYvV9cYheGn6ERrd3I-Fs3Jwoy7FafI_lKgiZvLnrEnhF_sS-bpoMFmEy0icPMviB8PNYtfWn1maWBj-rEfmHGZ4sTJh6kvu_OLrCAkjFvw_Gf1E6hxV50VlnSvMYAnkDyZ6k/s320/Tofu+rolls.jpg" width="239" /></a></div> Dim sum craving? Handled.<br />
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Enjoy!</div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com2tag:blogger.com,1999:blog-1082486217024418107.post-43617742816786781622011-05-16T10:19:00.000-04:002011-05-16T10:19:33.344-04:00Fish Chowdah (Chowder)!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhapjlCqYorKj-yLfrFTrm6U3F6pbg1FdRww3OuofNfUAnJQWygyviPJDesbb_2JBy8x97uj1DoQ161Zck46yCG0h-f_5ZdBDrbDpAJDpLwse2Rqlkt-c4q9vfB8mYe_5N1YaoQaVgnI/s1600/Fish+Chowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhapjlCqYorKj-yLfrFTrm6U3F6pbg1FdRww3OuofNfUAnJQWygyviPJDesbb_2JBy8x97uj1DoQ161Zck46yCG0h-f_5ZdBDrbDpAJDpLwse2Rqlkt-c4q9vfB8mYe_5N1YaoQaVgnI/s400/Fish+Chowder.jpg" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>So having sorted out a delicious <a href="http://chisfood.blogspot.com/2011/04/bullia-boulabass-bolly-fish-stock.html">fish stock</a>, I wanted to figure out a yummy way to eat it. Plain broth is great but I get hungry again quickly and this stock was screaming for additions. Like many of my recipes there are no hard fast rules to this, just suggestions that I think will result in a yummy dish.<br />
Ready?<br />
<br />
Stuff you'll need;<br />
<br />
I've made this chowder twice - once with stuff I had lying around, the second time I went to the market and made conscious decisions about what I wanted to include. The photos you see here are from the second batch - the first one just looked boring...<br />
<br />
<ul style="text-align: left;"><li>Red potatoes (I choose red for the color, any kind of potato will do - maybe purple if you have any lying around?)</li>
<li>Peas (mine were frozen)</li>
<li>Corn (also frozen)</li>
<li>White Beans (canned - any kind of beans will do, I was considering butter beans first)</li>
<li>Splash (about 4 tablespoons more or less to taste) of heavy cream</li>
<li>Bacon -diced and lightly browned (this is to keep the color from going grey and unappetizing...)</li>
<li>Several large shrimp per serving (thawed if using frozen)</li>
<li>Additionally, this chowder would be delicious with some chunks of fish (monkfish, seabass, salmon etc.) or shell fish like clams!</li>
<li><a href="http://chisfood.blogspot.com/2011/04/bullia-boulabass-bolly-fish-stock.html">Fish stock</a> (click <a href="http://chisfood.blogspot.com/2011/04/bullia-boulabass-bolly-fish-stock.html">here </a>for the recipe)</li>
</ul><br />
This part is so easy it's nearly criminal. Dice up the bacon and give it a good toss up in a pan - you want a light browning. Set it aside and prep your veggies - you want fairly uniform chunks of vegetables based on their density - that is to say carrots and potatoes should be cut to about the same size. This helps you with the cooking time to ensure everything is cooked through equally. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXw8qK_Zg_3cnqFop2o_5prvVDnz7niKVAecBdNSO1sBuvr9p1El0QAPPwLfpCaldjHT3JmyHcFaX-g1UJhTRUul5asALtKQvVk2cIgVbcVCdEuFFzsjMl1-rPdqW2XaAsXVluF5uXgU/s1600/IMG_5234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXw8qK_Zg_3cnqFop2o_5prvVDnz7niKVAecBdNSO1sBuvr9p1El0QAPPwLfpCaldjHT3JmyHcFaX-g1UJhTRUul5asALtKQvVk2cIgVbcVCdEuFFzsjMl1-rPdqW2XaAsXVluF5uXgU/s320/IMG_5234.JPG" width="239" /></a></div><br />
Thaw the fish stock in a heavy bottom pot, I usually make a vat of it at a time, and freeze it in single serving containers - I thawed 2 for this batch (resulting in about 5 cups). <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviSG_uNbhnaYD3kphimPNbTeIKwRy1jV2-DFZpZAS0HxAToiG1mVN2zBQAecZY8W9x0icS-WMVsiKMUz4Rn7fxyHHOXgfpAUeNdu_YvEM5M9LKzoD5DXK_mMGg25JDBGCQk-OzOKKeS8/s1600/IMG_5229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiviSG_uNbhnaYD3kphimPNbTeIKwRy1jV2-DFZpZAS0HxAToiG1mVN2zBQAecZY8W9x0icS-WMVsiKMUz4Rn7fxyHHOXgfpAUeNdu_YvEM5M9LKzoD5DXK_mMGg25JDBGCQk-OzOKKeS8/s320/IMG_5229.JPG" width="239" /></a></div><br />
Add the denser veggies first - in this case it was the potatoes, and let them cook through. Once the potatoes soften (soften not dissolve) add everything else - bacon, cream, beans, other veggies - except the shrimp. This is a good time to skim some of the fat off the surface of the soup if you like - unless you added a ton of butter it's primarily good oil - fish and olive from the soup base - so there's really no need to do it, but sometimes for aesthetic reasons I'll skim it off with a large shallow spoon.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGTsq8LKr_M2cFm_TXIU2QzuWZpyFy08s86kZJiQTUN9v6rAOhLrxq_5Fts5k00UAjIs5Ct8XsBKkXVfclFIjTXTdKs5cwVvVtExkQwccc4Uk9E2D-LEaY8pfUBHubx8pPVeZJnofick/s1600/IMG_5239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGTsq8LKr_M2cFm_TXIU2QzuWZpyFy08s86kZJiQTUN9v6rAOhLrxq_5Fts5k00UAjIs5Ct8XsBKkXVfclFIjTXTdKs5cwVvVtExkQwccc4Uk9E2D-LEaY8pfUBHubx8pPVeZJnofick/s320/IMG_5239.JPG" width="239" /></a></div><br />
Bring it back up to a light boil, turn off the heat and drop the shrimp into the soup - shrimp cooks really quickly and overcooked shrimp tends to get rubbery if added too soon, and even large shrimp don't really take much effort to cook. The shrimp will cook through in about 4 minutes without additional heat. If for some reason it doesn't, turn up the heat for just a moment until the shrimp are opaque and pink. <br />
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That's it - just serve it up and chow(der) down!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfSQPchSuldVcIFFd5ABt2g0AGNh_tRBQxm3xvGwsq7ZxJ83Av8zPOAQTa6zhCCMfyXRhccGHER-zVtUc03EwZntPGH7iw8cNmNMvUcov5r9lqtBq5SEnwx5Y6A5UWvumy46gnpuEOUQ/s1600/IMG_5244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXfSQPchSuldVcIFFd5ABt2g0AGNh_tRBQxm3xvGwsq7ZxJ83Av8zPOAQTa6zhCCMfyXRhccGHER-zVtUc03EwZntPGH7iw8cNmNMvUcov5r9lqtBq5SEnwx5Y6A5UWvumy46gnpuEOUQ/s320/IMG_5244.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Enjoy!<br />
<br />
P.S.<br />
Just for reference, this is what the first batch looked like - really tasty but not so visually appealing really...I used a peeled and sliced russet potato and didn't bother to skim the oil. The result was a rich broth with a nice seafood flavor and dense potato slices but not much variation in color and texture. I kept thinking it needed something green.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9ptU1Ohod5-X1c6JObRJ6huTO5yCFvFhyphenhyphena8pfNR9UJ06WPDvCvGyvlsORu0iF9qzjbERqOsBWUqAdZE59ORr0XwMOBFT0TcuKRJx3l2OiyRqWkrRoYBf_WCxkKmYwyEkCp4uKgI_uAU/s1600/IMG_5225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9ptU1Ohod5-X1c6JObRJ6huTO5yCFvFhyphenhyphena8pfNR9UJ06WPDvCvGyvlsORu0iF9qzjbERqOsBWUqAdZE59ORr0XwMOBFT0TcuKRJx3l2OiyRqWkrRoYBf_WCxkKmYwyEkCp4uKgI_uAU/s320/IMG_5225.JPG" width="239" /></a></div><br />
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</div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com2tag:blogger.com,1999:blog-1082486217024418107.post-22724858453874931992011-04-23T23:53:00.001-04:002011-04-24T00:24:48.504-04:00Easy Peasy - Pork Ragu<div dir="ltr" style="text-align: left;" trbidi="on"><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/AVvXsEiF2iz5Hx8_d9RNmfdgmJi5MHeeE4FUk2BoI7q_mBk4yjLHA7mEPRvbLCHbUyB1br_AcRxq7EFa2Hb0KjlwaQCWNgyOHoXSJdl2aZB6eLMmIDtX4AF7J8ID8IxmGowyIEvlaJYyfHCPxCU/s1600/IMG_5050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2iz5Hx8_d9RNmfdgmJi5MHeeE4FUk2BoI7q_mBk4yjLHA7mEPRvbLCHbUyB1br_AcRxq7EFa2Hb0KjlwaQCWNgyOHoXSJdl2aZB6eLMmIDtX4AF7J8ID8IxmGowyIEvlaJYyfHCPxCU/s400/IMG_5050.JPG" width="298" /></a></div>I am digging this dish - it's so easy to make, and if you're like me, with no real sense of portion control, you can make a vat of it, freeze some and have a handy dish on hand easily - you know in case someone comes by for a visit. To be clear it will seem time consuming and labor intensive to make this, but it's actually pretty easy and so worth it!<br />
<br />
As always the recipe is open to interpretation, you'll need to rely on yourself to adjust the flavors the way you like them. I'll just give you a few basic steps to get you going down the right path.<br />
<br />
Things you'll need;<br />
<br />
<ul style="text-align: left;"><li>3 quart stock pot </li>
<li>Slow cooker - this is a personal preference, you could fully slow cook on the stove top or in the oven, but the slow cooker or Crock Pot allows you to walk away and the sauce will practically cook itself.</li>
<li>Pork shoulder - also called pork butt, 3-4 lbs depending on how large your pots are</li>
<li>One large onion - I prefer sweet varieties like Vidalia but most any kind would suffice</li>
<li>One or two peeled smashed garlic cloves</li>
<li>Salt and Pepper</li>
<li>Dried herbs - my favorite blend is Herbs De Provance, but use whatever you like - typically something with oregano, basil and fennel work well with tomato sauces</li>
<li>A cup or so of Parmesan cheese grated/flaked</li>
<li>Olive Oil</li>
<li>Beef stock/broth</li>
<li>Marrow/soup bones if you can get them</li>
<li>Strained tomatoes/Tomato sauce - the one in my local market comes in a 26oz box which works well, and I look specifically for brands that don't have any additives like sugar or salt, just 100% pure strained tomatoes. If you want to be hardcore you could also stew whole tomatoes and puree them yourself but personally I like the convenience of a nice box of strained tomatoes.</li>
<li>One small can tomato paste - the tomato paste adds a significant tang to the final sauce with little effort</li>
</ul><br />
<br />
<div>Roughly chop the onion, into 1-2 inch cubes - use it to line the bottom of a slow cooker crock.</div><div>Drop in one to two cloves of garlic </div><div>Add pork shoulder and marrow bones, loosely packed.</div><div>Pour beef stock over the contents leaving space at the top - at least an inch from the rim of the slow cooker. (the pork fat will render, if you fill it to the brim you could get some significant overflow.)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgj3NiDmYfOe2BGp4lirEqKEGpSonH6FPW8kYGrwDGg1AsCSYBY7ids7KJUoijcsl-y4-kkm4HaR6FuhSpbmA59W7uVxhNgRRZapTOw9u3cBR8Bd4-eMFQoOBzAZZRC4pmwcvNPzJXNi4/s1600/Before.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgj3NiDmYfOe2BGp4lirEqKEGpSonH6FPW8kYGrwDGg1AsCSYBY7ids7KJUoijcsl-y4-kkm4HaR6FuhSpbmA59W7uVxhNgRRZapTOw9u3cBR8Bd4-eMFQoOBzAZZRC4pmwcvNPzJXNi4/s320/Before.jpg" width="238" /></a></div><div><br />
</div><div>Cook at medium to high heat for 4 to 6 hours minimum until the pork falls apart with little effort using a fork</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZojsoUKiyOs-3bsUamtJvym_sh7NksXKyNp2krwOiVPEkq2bKLoEn8e_roHXKehbU0Z5ZWRDi38vj0wzT1vUupEcSJdTiWPLa1RGxoTi1zZ8ZwveVReHwgpsXb4DikXSTtz_Q49B3es/s1600/IMG_5031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZojsoUKiyOs-3bsUamtJvym_sh7NksXKyNp2krwOiVPEkq2bKLoEn8e_roHXKehbU0Z5ZWRDi38vj0wzT1vUupEcSJdTiWPLa1RGxoTi1zZ8ZwveVReHwgpsXb4DikXSTtz_Q49B3es/s320/IMG_5031.JPG" width="239" /></a></div><div><br />
</div><div>Separate the pork from the cooking liquid and set aside, don't throw away the cooking liquid, that will be part of your sauce base. Don't worry about getting all the bits, this step is really just to make handling the whole lot a little easier.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3TlH4QXeuU7jg9-T5uJvE0xuJAMULGYgUttaF1X0QmXntW-M7GiWtMOCgx64oxgB3ryHIjyKUJBoUnzXIH2imyOTvMzIPnmz7wJt8718b5gHvj4LcIfbWzJEMTQyiZ-VThswbBYWZP0/s1600/IMG_5032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3TlH4QXeuU7jg9-T5uJvE0xuJAMULGYgUttaF1X0QmXntW-M7GiWtMOCgx64oxgB3ryHIjyKUJBoUnzXIH2imyOTvMzIPnmz7wJt8718b5gHvj4LcIfbWzJEMTQyiZ-VThswbBYWZP0/s320/IMG_5032.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div>In a 3 quart pot, mix the cooking liquid along with the strained tomatoes and tomato paste. I don't bother to strain off the fat - it adds flavor, and once the sauce is refrigerated, it will float to the top and congeal so if I'm feeling the need to pretend to be healthy I can simply lift the cold layer of fat off and toss it. Although I advise against it :)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRshM0SOeIOgcRWUHaJ54xg4uC3KbUXO5W2Spf7UVxnaNaapIPZfQ5-vbo5b-19ZxzfSEabvLTvWsJYopymYlPxy6L6_U-jMZgXY6Aetnoz-vl36hZBVG6OrUl-feSMtBuMgopce4yGM/s1600/IMG_5038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRshM0SOeIOgcRWUHaJ54xg4uC3KbUXO5W2Spf7UVxnaNaapIPZfQ5-vbo5b-19ZxzfSEabvLTvWsJYopymYlPxy6L6_U-jMZgXY6Aetnoz-vl36hZBVG6OrUl-feSMtBuMgopce4yGM/s320/IMG_5038.JPG" width="239" /></a></div><div><br />
</div><div>Once the tomatoes are fully incorporated, add the pork back to the mix. Add spices, salt and pepper to taste (tasting as you go along is key) and mix well. Take it easy on the salt right now, you're going to add Parmesan which is quite salty in it's own right. Turn the heat on to medium and let the sauce simmer for a bit - you want the dried herbs and spices to impart their flavor the sauce.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqZuxbn36JchrEA5vftvKE5qo8jMU9Vp_xIxN1f7NZ5QQBRUgRru7rcq_x6VDjMNXWAyfGFqwdBIYbXADsQBG7O1ixshBMZVn8V0O0LhNlSfPMxFCqF17fSa1O1JUAVhlapO3evUhRo0/s1600/IMG_5041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqZuxbn36JchrEA5vftvKE5qo8jMU9Vp_xIxN1f7NZ5QQBRUgRru7rcq_x6VDjMNXWAyfGFqwdBIYbXADsQBG7O1ixshBMZVn8V0O0LhNlSfPMxFCqF17fSa1O1JUAVhlapO3evUhRo0/s320/IMG_5041.JPG" width="239" /></a></div><div>Let the sauce simmer for about 20 or 30 min, and give it a taste - add the Parmesan and stir it in - give the sauce a little taste again to determine if you really need salt - remember it's easier to add salt than it is to eat a dish that tastes too salty. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRUKomCl2oALTOFv-bM3uEUrQXT3tWvvWwFFK4b-IMS2X9uJzT5eebVnqcYLJLieowXX-2JnFB3uAX9sUX8wxyb3a1EY8Ab-WHqjcEPwGO5VNSeC1w10vL0tvU1AcHFBRaVF9uf-sExo/s1600/IMG_5043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRUKomCl2oALTOFv-bM3uEUrQXT3tWvvWwFFK4b-IMS2X9uJzT5eebVnqcYLJLieowXX-2JnFB3uAX9sUX8wxyb3a1EY8Ab-WHqjcEPwGO5VNSeC1w10vL0tvU1AcHFBRaVF9uf-sExo/s320/IMG_5043.JPG" width="239" /></a></div><div>Serve the pork ragu over fat slices of crusty toast, or a <a href="http://chisfood.blogspot.com/2011/03/basic-pasta.html">home made pasta</a> or top slices of grilled eggplant with the mix for a carb-conscious treat!</div><div><br />
</div><div>Enjoy!</div></div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com3tag:blogger.com,1999:blog-1082486217024418107.post-83672979637003998012011-04-21T16:52:00.000-04:002011-04-21T16:52:59.235-04:00Bullia... Boulabass... Bolly... Fish Stock!<div dir="ltr" style="text-align: left;" trbidi="on"><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/AVvXsEgsUGIW-EF1NMCl8oFu7y-23fj3r65HTM8bJUMFYJSGyWczL8ifh09ieNUgfDK8mDlztfCa-KwPagzZNkMQB82UnMTRkS36i0-Ah8uf4F6iiorc3qNrvUj3B6iKjKAPPpq1OwYTWD4mwCw/s1600/IMG_5025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUGIW-EF1NMCl8oFu7y-23fj3r65HTM8bJUMFYJSGyWczL8ifh09ieNUgfDK8mDlztfCa-KwPagzZNkMQB82UnMTRkS36i0-Ah8uf4F6iiorc3qNrvUj3B6iKjKAPPpq1OwYTWD4mwCw/s400/IMG_5025.JPG" width="298" /></a></div><br />
I'm kidding, I know it's Bouillabaisse - well I Googled, so what. Anyway, there are a couple of reasons there's a pot of fish bones brewing on my stove. <br />
<br />
<ol style="text-align: left;"><li>I have a really bad habit of letting veggies sit around till they're about to spoil - it's a spectacular waste of money. It really is.</li>
<li>I save the bones from the food I eat - steak bones, chicken bones, the parts of the fish that don't make fillets but still have meat on them, tails and shrimp heads - all that jazz. Honestly sometimes it's those are the best parts but not ones you necessarily serve.</li>
<li>I want to cook but I have things to do that require me not standing by the stove.</li>
</ol><br />
The solution? Stock. In this case - fish stock.<br />
<br />
I like to brew up stocks and freeze them - they come in handy in a number of ways, use them to enhance sauces and gravies, substitute for water as the braising liquid when cooking - all manner of uses.<br />
<br />
The basic principal is easy - add aromatic and flavorful elements to a pot of water, and simmer slowly over low heat for a good long time until all the flavor from your ingredients has dispersed into the water creating a yummy broth. Really - that's it. <br />
<br />
I'm going to break this one down a little differently - I think it's more effective to understand the principals behind making the stock rather than focusing on the actual ingredients. Ready? Here goes;<br />
<br />
Veggies - you'll find you get the most flavorful results from aromatic vegetables, among those to consider (first my favorites);<br />
<br />
<ul style="text-align: left;"><li>Carrots - mini or regular</li>
<li>Celery - with leaves and bases</li>
<li>Onions - I used sweet onions and scallions but any kind would do</li>
<li>Leeks - cleaned carefully to remove grit </li>
<li>Parsley - Italian flat leaf, or curly or both</li>
</ul><br />
also worth considering<br />
<br />
<ul style="text-align: left;"><li>Tomatoes</li>
<li>Parsnips</li>
<li>Bell peppers</li>
<li>Mushrooms - shiitake are my fav but you could really use what ever kind you have handy</li>
</ul><br />
Feel free to be creative - this is a great chance to use up veggies that are on their last leg!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrx66OGi1wFGr77GXdeB1NB3tBP-RXg1nmNaGPl62aOTKAPUAA6gC48KD6qFKRONLhWTIFbTphyphenhyphengUGBULoa32m0IKzeLBhp8msMPDnzcSzHykGKdT3OBdkU2MMDpcjWSE_WOJqI3onvM/s1600/IMG_5018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrx66OGi1wFGr77GXdeB1NB3tBP-RXg1nmNaGPl62aOTKAPUAA6gC48KD6qFKRONLhWTIFbTphyphenhyphengUGBULoa32m0IKzeLBhp8msMPDnzcSzHykGKdT3OBdkU2MMDpcjWSE_WOJqI3onvM/s400/IMG_5018.JPG" width="298" /></a></div>Really any kind of veggies can be added - you 'll notice there are a couple bits of zucchini in the photo above, I had a bit left in a baggie and decided to toss it in, also added some frozen peas later on that were getting a bit freezer burned...<br />
<br />
For this stock, I added about 2lbs of fish bones and trim, along with some shrimp and salmon that had been hiding in the darkest corners of my freezer - ideally shrimp with heads and shells on or even just the heads and shells adds the best flavor. <br />
<br />
Alternately left over cuts of pork (uncooked) along with the bones and skin, the knuckles and joints that you didn't know what to do with, would make this a great pork broth. How about the carcass from your roasted chicken/duck/turkey for a different variation?<br />
<br />
Additional ingredients to add to the mix;<br />
<br />
<ul style="text-align: left;"><li>Salt - I use kosher salt when I cook most of the time. Kosher salt tends to be flakier than most, and disperses a good salty flavor even in modest amounts. Sea salt, which has a slightly different flavor is also great but tends to be a bit more expensive and depending on the variety sometimes requires more to achieve the same taste</li>
<li>A good splash of olive oil - I find it helps deal with the foam that can build up while the broth is cooking</li>
<li>Herbs - for the fish stock, I added coriander seeds - I like the fresh taste the seeds impart when cooking, a bit of my favorite herb mix - herbs de Provance with lavender, a smattering of whole white pepper corns, a pinch of saffron (from a cheap batch I purchased in Bali) and the remains (about one and a quarter) of the jar of bay leaves that was hiding in the back of my cupboard.</li>
<li>I also tossed in the remains of a batch of soffrito/mirepoix that I had floating around the fridge since I didn't have celery in the house.</li>
</ul><br />
Once you've picked your ingredients, the rest is easy - put everything in a pot, add enough water to cover if you can, turn the heat on to medium/low, put the lid on - a little bit askew to let some of the steam out and walk away. <br />
<br />
Check on the pot every once in a while to ensure that it's simmering not boiling, and to make sure that the liquid isn't cooking away entirely - it's fine to let it reduce a bit, the flavor would be stronger which could be useful if you choose to use the stock as an ingredient in other recipes. <br />
<br />
The best way to tell if your stock is done is to taste it. I let my fish stock brew for about three and a half hours, although at the 40 min mark it was already quite tasty. The longer you let it brew to stronger the flavor is likely to be.<br />
<br />
Once you have the flavor where you like it, strain the broth using a strainer or cheesecloth - and depending on what you put in the broth, the color should range from pale brown to golden to orange to reddish - as long as it tastes good don't be distracted by the color of the broth. Adding saffron to my batch resulted in a goldish yellow hued broth.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPNFJFyIkHoyJ0iZg5BvXWn8PY0kz3Oty_LzpaEfRDepFB_xVd8b3aQN21DNggHlkWnRzGZAyLC68_AMJm376083tM0Z4sAZxsuufo_piILJkiaWnCuMXXlzFdRMKDxI_UY635y-n71M/s1600/IMG_5028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPNFJFyIkHoyJ0iZg5BvXWn8PY0kz3Oty_LzpaEfRDepFB_xVd8b3aQN21DNggHlkWnRzGZAyLC68_AMJm376083tM0Z4sAZxsuufo_piILJkiaWnCuMXXlzFdRMKDxI_UY635y-n71M/s320/IMG_5028.JPG" width="239" /></a></div><br />
<br />
You can toss the mash you've strained out, and now your stock is ready for use! I like to split the broth into smaller containers to freeze for later use. I'll use the smaller containers in the next two days but the big one is going in the freezer for another day.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4TfqXER72WdIGTn2m460E4Xus0NPSHOQX1JFWD2OhciMSHRSlRlDJ4KWQxgP3_fqcmVpTNgpYhhF68jitSC-Z0FIgL4v5AgzH2WlSCSM-Gt2uYLqNIjtf2p3mObODcqlEINEing_XOM/s1600/IMG_5029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4TfqXER72WdIGTn2m460E4Xus0NPSHOQX1JFWD2OhciMSHRSlRlDJ4KWQxgP3_fqcmVpTNgpYhhF68jitSC-Z0FIgL4v5AgzH2WlSCSM-Gt2uYLqNIjtf2p3mObODcqlEINEing_XOM/s320/IMG_5029.JPG" width="239" /></a></div><br />
<br />
Enjoy!<br />
<br />
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<br />
</div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com0tag:blogger.com,1999:blog-1082486217024418107.post-32292053589308240802011-03-28T16:46:00.000-04:002011-03-28T16:46:02.220-04:00Basic Pasta<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqBxcjwB5z-y1DWkSboM0xvFUy7Fnzm6SWec-WSnJFG80Ll_yq-UobRkqedHguW-4AKPPmo0sgPmDDLcGY6UrFAzs-DPQ0WiQkkcqiWldX5rksn3TE6KYQiWtrdbx264oLhIifUVvPn4/s1600/pasta+bows+with+pork+ragu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqBxcjwB5z-y1DWkSboM0xvFUy7Fnzm6SWec-WSnJFG80Ll_yq-UobRkqedHguW-4AKPPmo0sgPmDDLcGY6UrFAzs-DPQ0WiQkkcqiWldX5rksn3TE6KYQiWtrdbx264oLhIifUVvPn4/s400/pasta+bows+with+pork+ragu.jpg" width="297" /></a></div><br />
My aversion to carbs is unfortunate considering my new obsession. Fresh Pasta! That little thingie up there is my new pasta machine, and I am deeply and utterly in love with it. It's like a <a href="http://www.amazon.com/Play-Doh-23500-Play-doh-Case-Colors/dp/B00000IWIT?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">Play-Doh</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B00000IWIT" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> machine for grown ups!! Last night I got it in my head I wanted to make a lasagna and I wanted to do it with fresh noodles. So I proceeded to crank out a batch just then. Tonight I think I'm going to make a batch of Parpadelle to freeze (and give to my guinea pigs) and maybe a bit of pork shoulder ragu to go with... but that's a separate post.<br />
<br />
For now, let's learn to make a basic pasta dough. I'm going to put it out there right now that this dough can be made vegan easily enough - read thru the basics then just omit the eggs for a vegan version.<br />
<br />
Stuff you'll need<br />
4 large/jumbo eggs<br />
2 cups of flour (plus a little extra for dusting and adjusting)<br />
1/2 cup of semolia flour<br />
1/4 tsp salt<br />
Water - for the non-vegan set, a couple table spoons would do it if you need it at all - for the vegan version you'll be using water in place of eggs, so be prepared to use more water a cup or more - either way add slowly as you won't necessarily need all of it<br />
<br />
<br />
Most recipes will tell you to pile your dry ingredients on a counter, make a well in the middle, crack the eggs in the center and slowly incorporate the two little by little from the center taking care not to break the walls of the 'bowl' until the dough has formed. Most chefs apparently don't have to contend with a New York apartment sized kitchen (zero counter space). Bunch of show offs. This is how you do when you have the kind of counter space that can be monopolized by a coffee mug.<br />
<br />
Get a bowl, a big one. Put your dry ingredients in the bowl, make a hollow in the center, and crack the eggs in the hollow, stir (I use a large metal spoon for this) to incorporate the flours and the egg - until a dough starts to form. Then, with clean hands, grab it and start squeezing and kneading it - you want to get to a ball of dough that requires some effort to manipulate, but is reasonably pliable, and not sticky. If it's sticky add flour/semolina. If it seems dry/crumbly/flakey add water one tablespoon at a time.<br />
<br />
Depending on who you ask the measurements will either be crucial or (in my opinion) something you can freehand for the most part. I personally like my pasta flours to be in the 4:1 range (2cups of flour = 4 half cups, plus 1 half cup of semolina) - I find it gives me a texture as well as taste I really like. Sometimes go heavier on the semolina, sometimes I skip eggs... you get the idea. The point is, you want a dough.<br />
<br />
Once the dough is fully incorporated, it's going to need to rest (regardless of how you decided to blend) - I usually put mine in a ziplock and suck the air out of it but plastic wrap would do the trick too. You want to make sure as little as possible is exposed to air. Now let it rest for 20 to 30 min - it gives the glutens a chance to relax and the dough will be significantly easier to work with. <br />
<br />
Once the dough is rested, it's ON!!! If you have a pasta machine (what I like to refer to as the grown up play-doh fun factory) have at it - run the pasta through it, make sheets, made ribbons go crazy! If you don't, you can easily carve out simple versions of pasta with a rolling pin - roll flat even sheets then use a knife to cut the sheets into ribbons of any width, you can cut squares of pasta, and fold the centers like an accordion to make farfalle (bows) or roll the pasta into coils and using your thumbs make orrechiette shapes (there are some great videos on YouTube.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUX6axN5XxaMTzcmUpeqjX_0GFeRMBvcXDmBkrLt48xOUea94rVmIKQ4U6KYIk1cQ3CgsoUUfcYLl5KvKZHNi6I2Vc0bXASPaRZigBjR2qegVoC6uLEFjAsZR5UDsv8tqH-ifceHDm3fA/s1600/basic+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUX6axN5XxaMTzcmUpeqjX_0GFeRMBvcXDmBkrLt48xOUea94rVmIKQ4U6KYIk1cQ3CgsoUUfcYLl5KvKZHNi6I2Vc0bXASPaRZigBjR2qegVoC6uLEFjAsZR5UDsv8tqH-ifceHDm3fA/s400/basic+pasta.jpg" width="297" /></a></div><br />
To cook the fresh pasta, bring a pot of well salted water to a rolling boil, drop the pasta in, and let it cook for about 3 minutes (al dente). The pasta tends to float to the top when it's ready but don't over cook it - it's fresh pasta and won't need as much cooking time!<br />
<br />
Fresh pasta can be used in a number of ways - here are a couple varieties I've cranked out;<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7svKob-iH9vpFF9gUWYfQpnb48mT7vcmoaNlun9YR-TEiQP5hjioMgRZuIaBrN0eIUE1Vt9d-JnSh9xCgf7f44sJ78z03D_HEEEzdMT283lL2iiKcT-vGTylRLF_IeoZXwGJY-Cla6Io/s1600/IMG_2973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7svKob-iH9vpFF9gUWYfQpnb48mT7vcmoaNlun9YR-TEiQP5hjioMgRZuIaBrN0eIUE1Vt9d-JnSh9xCgf7f44sJ78z03D_HEEEzdMT283lL2iiKcT-vGTylRLF_IeoZXwGJY-Cla6Io/s320/IMG_2973.JPG" width="238" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">De-constructed Lasagna - dressed with olive oil, diced tomatoes and capers which I toss in a pan over medium heat briefly, deep fried garlic chips, with basil ribbons, Parmesan and mozzarella (skip the cheese and make the pasta without eggs, you've got a vegan version!)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWHQ_5ctBq3aBmRgOFE1Dd8BqNmehyphenhyphenGECuzUjPFyLJ3JvgVrhnk-V8EXI4VjW5CEbQgyfqL5RCc_TxwEBmTeTPT2BmIGkLeuuYZtbTHWX5GtW7-DVts4aKFZW55ytkpRN8f-3zq2_LDE/s1600/ham+and+egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWHQ_5ctBq3aBmRgOFE1Dd8BqNmehyphenhyphenGECuzUjPFyLJ3JvgVrhnk-V8EXI4VjW5CEbQgyfqL5RCc_TxwEBmTeTPT2BmIGkLeuuYZtbTHWX5GtW7-DVts4aKFZW55ytkpRN8f-3zq2_LDE/s320/ham+and+egg.jpg" width="237" /></a></div><br />
Oozy egg raviolio - put a pillow of ricotta cheese mixed with a bit of sage or thyme, on a square of pasta, make a well in the center, and carefully put an egg yolk right in the middle. Top with a second sheet of pasta and carefully seal pushing out as much air as possible. Boil the ravioli for just a couple of minutes (3-4) so that the yolk is still runny - top with a sprinkle of salt and pepper (I've got diced prosciutto on this but here) for an oozy eggy treat! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7fRWRD59oIscTjoPDMFr1M1VI1GmfjjF9RLLKfXEuHzERzHvciX3PnsQi86NfbWUp9yQBuY_Vh8fweQndQmB7XwKVwakaYBFsqab3DIjCvqg46Whl3IMbEOWosN28rS5v7Wsd4iR7no/s1600/striped+ravioli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7fRWRD59oIscTjoPDMFr1M1VI1GmfjjF9RLLKfXEuHzERzHvciX3PnsQi86NfbWUp9yQBuY_Vh8fweQndQmB7XwKVwakaYBFsqab3DIjCvqg46Whl3IMbEOWosN28rS5v7Wsd4iR7no/s320/striped+ravioli.jpg" width="238" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div> Add a little food color to a batch of pasta, and create striped pasta (this one has the egg in it too - it's DELICIOUS!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPewDY9ytsHHppQNP-iilMDVB5iWsr9z_vfsG6_rGoFctbIKw6pVjsRomkNAyNEurH0_3bTC-9cplH1NHlTzrPpUUPrFHBg6wMmtPeb4-p8VrC_YJYUp1I-pBu-WEOT0rK4mwuH4e_1W8/s1600/butternut+squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPewDY9ytsHHppQNP-iilMDVB5iWsr9z_vfsG6_rGoFctbIKw6pVjsRomkNAyNEurH0_3bTC-9cplH1NHlTzrPpUUPrFHBg6wMmtPeb4-p8VrC_YJYUp1I-pBu-WEOT0rK4mwuH4e_1W8/s320/butternut+squash.jpg" width="238" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNcwLCsKf0wfZULWBo3KobU4wxIvZGymy2OenGLhupolknjPCbSHmPCixcYFlXPU-akfaalhkjqzpwQWjBoCRiQjebbWNwwDtgivQJn27JMfNcgPvtHCBruFKfhSUdgm69JcBzxku2h4/s1600/butternut+in+progress.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNcwLCsKf0wfZULWBo3KobU4wxIvZGymy2OenGLhupolknjPCbSHmPCixcYFlXPU-akfaalhkjqzpwQWjBoCRiQjebbWNwwDtgivQJn27JMfNcgPvtHCBruFKfhSUdgm69JcBzxku2h4/s320/butternut+in+progress.jpg" width="238" /></a></div>More ravioli this time with a mix of butternut squash, diced bacon and white beans - g'head try to resist snarfing this down...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHcNDoLBblAMrmZa30tt8jpdxO99bnR8YZEWTA-Iyf9eTgUauT_MGFamdoLIEBYFJ0DtyetNFSXED0mb75PZEYA45J9kslcxh1yNeYYjf_Av2qvm9Fap1mSU7pe48a6NjmKwAU6PWY4Q/s1600/pasta+bows+with+pork+ragu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHcNDoLBblAMrmZa30tt8jpdxO99bnR8YZEWTA-Iyf9eTgUauT_MGFamdoLIEBYFJ0DtyetNFSXED0mb75PZEYA45J9kslcxh1yNeYYjf_Av2qvm9Fap1mSU7pe48a6NjmKwAU6PWY4Q/s320/pasta+bows+with+pork+ragu.jpg" width="238" /></a></div>This one from the top of the post, I made giant Farfalle (bows) once just for fun, each one was about the size of a playing card. Topped with a tomato based pork ragu and flakes of Parmesan cheese. <br />
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Have fun and be creative with this one!<br />
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Enjoy!<br />
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</div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com2tag:blogger.com,1999:blog-1082486217024418107.post-7368694986660627652011-02-18T12:32:00.000-05:002011-02-18T12:33:59.221-05:00Crispy Roasted Kale Chips<div dir="ltr" style="text-align: left;" trbidi="on"><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/AVvXsEj6tF8b7yVCCYlRgpAkccaD1bQmqlRnXcWg0ISumpysjqCier6mmZf7BsaYbRUWvd3GZzSoT9hbn06GAbWLhL8kzCtaYJcrG9XzVk7AAvnhdv-2wW39UJE5R8W9hhyphenhyphenNxuC6P5ZgdM4K2TM/s1600/IMG_4377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tF8b7yVCCYlRgpAkccaD1bQmqlRnXcWg0ISumpysjqCier6mmZf7BsaYbRUWvd3GZzSoT9hbn06GAbWLhL8kzCtaYJcrG9XzVk7AAvnhdv-2wW39UJE5R8W9hhyphenhyphenNxuC6P5ZgdM4K2TM/s400/IMG_4377.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>A couple of years ago, my brother Steve and his then girlfriend (now wife) Masumi took (read: kicking and screaming - me, not Mom) Mom and I to a macrobiotic cafe in the East Bay. I realize it's supposed to be healthy and good for your body but when confronted (that's right confronted) with a plate full of the parts of plants I typically cut off and toss, I was convinced I was either being punk'ed or punished.<br />
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Among the foliage they were trying to pass off as my lunch was a ginormous heap of Kale. I was NOT on board for this. While my family giggled and I contemplated life as an orphan/only child, we tucked in to graze. Mentally I was trying to recall where the closest drive thru McDonald's was located - I had every intention of getting even.<br />
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Fast forward a couple of decades and I still hadn't even considered allowing kale to have a place in my shopping cart. Then I read about kale chips. I come from a culture that eats seaweed, I felt like I should reconsider my position on this offending vegetable - what better way than to make it into chips? An epiphany was happening!<br />
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Kale chips are crisp, delicate and can be seasoned a number of ways - I'm going to break down the garlic and salt version, but scroll to the end for additional ideas. Also you'll find there are a number of varieties of kale, they basically cook the same, so try any one or grab a couple of different varieties and mix it up! If your kids are adverse to kale (like I was) getting them engaged to help could be a good way to introduce this vegetable to them!<br />
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Stuff you'll need:<br />
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<ul style="text-align: left;"><li>Kale - one bunch shrinks down to what looks like a single serving to me so you might want to consider several bunches if you're going to share. </li>
<li>Sea salt </li>
<li>Olive oil</li>
<li>Garlic - finely minced</li>
<li>Baking pan</li>
<li>Silpat or parchment (not absolutely necessary but makes clean up a breeze)</li>
</ul><br />
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Preheat your oven to 350<br />
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The hardest part of this treat is cleaning the kale - the woody stems of the leaves needs to be cut off - they don't crisp up, and personally I find the contrast of crispy leaves with not crispy stems to be off putting. Then again, I DID admit being new to this kale appreciation thing...<br />
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You don't need to fuss about and cut the whole stem out, but I'd get rid of the widest parts - the easy way is to fold the leaf in half the way it naturally folds with the stem on one side as the fold. Use a sharp knife (be careful!) and slice along the edge of the stem, taking the whole thing off in one chop. You can tear the leaves into pieces about the size of a business card at this point if you like - just keep in mind they shrink when they cook so no need to make them bite size.<br />
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Wash the kale, and make sure it's as dry as possible (I use a salad spinner) - water on the leaves will lead to steamed kale rather than crisp kale. <br />
Toss with olive oil and salt to lightly coat, and lay out in a single layer on baking pan. <br />
Sprinkle with minced garlic and pop the entire tray in the oven.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIz4DvRBnqkB-LPlAoUjV6_Yw3uYf19VLRQPfmJedSu60NM9NvCXRgqta5M2K5xqH7uRfSfvGz4qLObl1rhopRrJ8zCAdfHKbNFjb-9SOEM9mM8vv8hrrMyBrwiIr6T_FtXJkcMCmjUo/s1600/IMG_4375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIz4DvRBnqkB-LPlAoUjV6_Yw3uYf19VLRQPfmJedSu60NM9NvCXRgqta5M2K5xqH7uRfSfvGz4qLObl1rhopRrJ8zCAdfHKbNFjb-9SOEM9mM8vv8hrrMyBrwiIr6T_FtXJkcMCmjUo/s320/IMG_4375.JPG" width="239" /></a></div><br />
Cooking times vary depending on who you ask - anywhere from 8 min to 15 min, your oven and the way it performs will be the greatest variable. Keep your eye on the kale, you're looking for a rich dark green color, and for the leaves to flatten out a bit and become crisp. My chips took about 12 minutes, eating them took about 4.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6iNYytAKjt4IYQrzObuyh3TpkCexnKrm5ls856-Dn55Mzy7eldRpqhLJC1mftnZfacwaziD6o6pQgPtO1zU-PMrxosG3EsXLycGnMDmLBe1AK04aVMHx9wThUwrUox7sjAMb31f5IQY/s1600/IMG_4379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6iNYytAKjt4IYQrzObuyh3TpkCexnKrm5ls856-Dn55Mzy7eldRpqhLJC1mftnZfacwaziD6o6pQgPtO1zU-PMrxosG3EsXLycGnMDmLBe1AK04aVMHx9wThUwrUox7sjAMb31f5IQY/s320/IMG_4379.JPG" width="239" /></a></div><br />
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For a little variety, substitute various oils and/or add dry seasonings. Some suggestions:<br />
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<ul style="text-align: left;"><li>Sesame oil soy sauce and a touch of wasabi powder for one Asian variation</li>
<li>Sesame oil and 5 spice powder for another Asian variation</li>
<li>Crushed chili flakes for a spicy kick</li>
<li>Sprinkle dry salad dressing mix </li>
<li>Sprinkle finished chips with Parmesan before transferring to a plate to serve</li>
<li>Get creative! </li>
</ul><br />
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Enjoy!<br />
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</div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com0tag:blogger.com,1999:blog-1082486217024418107.post-15349692603446994432011-01-25T16:18:00.002-05:002011-02-22T10:44:50.565-05:00Bacon Bread<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9THJZWLRZn3Bw1WN7Ur_ZW9j7xfBRujSulfn4Um7ibwrEWYrAcQSCsEiUsUP5XkrQ8a6W6Ybew1HR8wh77xBdsize-R9Cv3WrfGkGHUudCq-2todwfk1LprCLqDKGCnB2Jsc43opMyY4/s1600/bacon+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9THJZWLRZn3Bw1WN7Ur_ZW9j7xfBRujSulfn4Um7ibwrEWYrAcQSCsEiUsUP5XkrQ8a6W6Ybew1HR8wh77xBdsize-R9Cv3WrfGkGHUudCq-2todwfk1LprCLqDKGCnB2Jsc43opMyY4/s400/bacon+bread.jpg" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;"><br />
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</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">UPDATE: This post was originally for white bread - delicious, simple, vegan white bread.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Then Bacon entered the picture, double smoked slab Bacon specifically, caused a ruckus and well, I had to update the post. The instructions haven't changed that much, just note the part where you lace the dough with Bacon. Veggie and vegan friends - my apologies, just ignore the meat. I was weak and heeded the siren call of...BACON!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I used to be intimidated by bread. Never mind my attempt to avoid carbs - the very thought of baking bread made me think I'd rather walk through a blizzard to buy a slice than try to bake a loaf at home. So over the last couple of weeks I've spent time talking myself into getting over it and trying to bake a loaf.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">As a kid I used to go to Deb's house where her mom Susan would make these loafs of bread and we kids would tear into them before they'd even cooled, slathering them with butter and enjoying all the yeasty warm goodness! I'll forever associate the smell of bread baking with Susan Alan!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">But I thought there was no way I could pull it off...what the hell was I afraid of???? Determined to conquer my fear I set off. So to speak.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I did some research, and looked at about a dozen different recipes trying to learn what the major tips and tricks were and to find a recipe I could deal with, and I cobbled together the bits. Things like make sure the room is warm when the bread is rising, make it rise twice, use cooking spray instead of flour to keep the dough from sticking when you knead it, stuff like that. Plus I had to find a way to make a loaf of bread without the much coveted <a href="http://www.amazon.com/KitchenAid-K45SS-Classic-250-Watt-2-Quart/dp/B00004SGFW?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">Kitchen aid</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B00004SGFW" style="border-bottom-style: none !important; border-color: initial !important; border-left-style: none !important; border-right-style: none !important; border-top-style: none !important; border-width: initial !important; cursor: move; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /> stand mixer. I live in NY, I have a NY kitchen, I don't have anywhere to put one of those no matter how bad I want one. And I DO want one.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">So I had to work this out manually - and it was so much easier than I thought! The result is a loaf of bread that's dense and chewy but still fluffy with a slight salty sweetness and a heady yeast aroma... hard not to eat the whole loaf at once...Oh and now there's Bacon.<sigh></sigh></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Stuff you need (in two parts, makes two loaves):</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Part 1:</div><ul style="text-align: left;"><li>1 packet of active dry yeast (1.5 tablespoons)</li>
<li>1/4 cup of white sugar</li>
<li>2 1/2 cups of bread flour</li>
<li>3 cups of very warm water (I used hot water from the tap)</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Part 2:</div><ul style="text-align: left;"><li>1/2 cup All Purpose flour (I actually used a quarter cup, plus a quarter cup of wheat flour just because I had it around the house. And it made me feel like I was somehow making this bread healthier. Dumb, I know.)</li>
<li>1/2 cup canola oil</li>
<li>1 tablespoon plus 1 teaspoon salt (skip the teaspoon if you're making the bacon version)</li>
<li>5 additional cups of bread flour (possibly 4, but have 5 ready)</li>
<li>Half a cup of bacon, cooked and diced - I use <a href="http://www.schallerweber.com/nutrition-smokedbacon.html">Schaller and Weber double smoked</a> because that's what's available to me but there are some spectacular shops out there that turn out heavenly bacon...</li>
</ul><ul style="text-align: left;"><li>Non-stick cooking spray (like <a href="http://www.amazon.com/PAM-No-Stick-Cooking-Spray-cans/dp/B001NC8HNG?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">Pam</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B001NC8HNG" style="border-bottom-style: none !important; border-color: initial !important; border-left-style: none !important; border-right-style: none !important; border-top-style: none !important; border-width: initial !important; cursor: move; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />)</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In a big bowl, combine the yeast, white sugar, 2.5 cups of flour and three cups of warm water and whisk vigorously until smooth - like pancake batter - about two minutes.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Now add the half cup of AP flour, the canola oil, and the salt. Whisk again, till fully incorporated.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Now you're going to start to add the bread flour - I've made this bread several times, and it was 5 cups each time. Add the flour one cup at a time making sure to incorporate it completely before adding another.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1BUjf8ot9SkeiGhx8iLa7V1cpbqpGYYPGxB4XIExx3AxuQKmWXHCI_Xvaq8D5l7OfJFwqSM_XsflZ7jmpYNB-EEqbUxdBcWAA9QUMsZ4mJ1uyvHmX9STTUbuzre39gNtCiJldIfodc0/s1600/IMG_4139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1BUjf8ot9SkeiGhx8iLa7V1cpbqpGYYPGxB4XIExx3AxuQKmWXHCI_Xvaq8D5l7OfJFwqSM_XsflZ7jmpYNB-EEqbUxdBcWAA9QUMsZ4mJ1uyvHmX9STTUbuzre39gNtCiJldIfodc0/s320/IMG_4139.JPG" style="cursor: move;" width="239" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I switched to a spatula at this point to make mixing easier, then after about the third cup of flour, I just dove in with my hands as the dough starts to form and is easier to manipulate by hand. Somewhere between the fourth and fifth cup of flour, you'll find the dough starts to form a ball and pull away from the bowl entirely. Keep going mixing and kneading until the dough forms a smooth ball.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTC6ftItGCUPqV701gXri-uSpsfI_oljs9yVcojEaBKu4t_ya7F7VwpFbrcXIYIa5Br6VpXPoIBuXSQfVRK_cJN5KWGCNNxd4GCTmvlClf6-j1hyphenhyphen0NNc5sWSmrnRBjDfwZ4hD59dkdAjs/s1600/IMG_4143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTC6ftItGCUPqV701gXri-uSpsfI_oljs9yVcojEaBKu4t_ya7F7VwpFbrcXIYIa5Br6VpXPoIBuXSQfVRK_cJN5KWGCNNxd4GCTmvlClf6-j1hyphenhyphen0NNc5sWSmrnRBjDfwZ4hD59dkdAjs/s320/IMG_4143.JPG" style="cursor: move;" width="239" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Once you've got all the flour incorporated, keep kneading for a couple of minutes (like 5 to 10 min) until you've got a slightly tacky but not sticky ball of dough.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji20b1jMyX4tu4eDfp9c7C_Kd6-fMJAtraee2gbw2gIJVccTHHwLfn3-VJaDcwkgnIrPiulxUnZiwyBS4_AW3KUgGJv5YIulOzENiNPT-wbKcTkScHMJoh7-LQ3DGRgLF_evQf1W_eyF0/s1600/IMG_4147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji20b1jMyX4tu4eDfp9c7C_Kd6-fMJAtraee2gbw2gIJVccTHHwLfn3-VJaDcwkgnIrPiulxUnZiwyBS4_AW3KUgGJv5YIulOzENiNPT-wbKcTkScHMJoh7-LQ3DGRgLF_evQf1W_eyF0/s320/IMG_4147.JPG" style="cursor: move;" width="239" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Put this dough into a well greased bowl and cover with a damp cloth. The dough will rise better if it's in a warm spot with no drafts. My apartment was freezing this morning so I turned the stove on and put the bowl on the stove top near the vents with great results! Now let it rise to about double it's size - it should take anywhere from 45 to 90 min depending on the temp of the room, and the humidity. You'll know it's risen as far as it's going to go by poking it - when it's completely risen the place you poke will remain indented.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cook the bacon while you're waiting for the dough to rise if you haven't already, drain on paper towels and set aside.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dBh1NeQIXZL3JoeSNqPGO8hQTlzZpPQtplJLprk07HY3Ltii3KakeB_JHpOFoC4fcNGjMFD3Mu-sM0dBsHB_aEPVVB1g-D-2TaSMAlGOgacC5tOepl3gm4TCRax3xXlBD8khlok2vnQ/s1600/IMG_4152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dBh1NeQIXZL3JoeSNqPGO8hQTlzZpPQtplJLprk07HY3Ltii3KakeB_JHpOFoC4fcNGjMFD3Mu-sM0dBsHB_aEPVVB1g-D-2TaSMAlGOgacC5tOepl3gm4TCRax3xXlBD8khlok2vnQ/s320/IMG_4152.JPG" style="cursor: move;" width="239" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> When the dough has risen, you need to punch it down once and prepare it for a second rise. Just stick your hand in the middle (weirdest sensation), and push the dough down.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVooWEBD7pDNiX4f0sOg7XsgdcY2vIlTxOADV9Hxo806NQQ374Bmchf1Dw3j787jEPOUosE-djsD1WFCnDQTG8_kR5Hr4ePGOTi-LPL3hU5jcd0oFMgRiCRCWiUHBZ09GNI1lTpfIzT6k/s1600/IMG_4180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVooWEBD7pDNiX4f0sOg7XsgdcY2vIlTxOADV9Hxo806NQQ374Bmchf1Dw3j787jEPOUosE-djsD1WFCnDQTG8_kR5Hr4ePGOTi-LPL3hU5jcd0oFMgRiCRCWiUHBZ09GNI1lTpfIzT6k/s320/IMG_4180.JPG" style="cursor: move;" width="239" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Turn it out onto a surface sprayed with non stick spray (counterless Chi, used a greased cookie sheet) and divide the dough into two equal parts (my halves are nearly always off) and prepare two loaf pans by spraying with non stick spray. Starting with one half of the dough, roll it out to about half an inch thick, cut that sheet into three parts and braid it together for an interesting finish on the bread.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpw0NyLNQbHFERK2KWC-mbl5JPW5XO9u8gkrzGaqQabbALHyCCKTXVrjSiFnvLQTGj1dSZUkLT2cl5dhXDWRa-z164IEu5E89REbJnuRdb26IMlfwNFK3hxqZg4LS3I3yXCDKltJBglM/s1600/IMG_4190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpw0NyLNQbHFERK2KWC-mbl5JPW5XO9u8gkrzGaqQabbALHyCCKTXVrjSiFnvLQTGj1dSZUkLT2cl5dhXDWRa-z164IEu5E89REbJnuRdb26IMlfwNFK3hxqZg4LS3I3yXCDKltJBglM/s320/IMG_4190.JPG" style="cursor: move;" width="239" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">If you're adding bacon, take one of the three parts of the braid, and flatten it a bit more - lay the bacon in the center of the strip, and pinch it closed. Braid the bacon filled rope with the other two sections.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWmXc0lBK4MPDLNrc4iV6KrojHAL_PgA8gdEp5gs3Eb8iIcc2nWXddzaxgdxdZPgxTKs3VzM3nm-0w81ns3_mmRqUyxP_wOEX9z2BkAiRNUx74gE3FOs5N8PyyxGy64__pJ4KXIKdaT0/s1600/IMG_4184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWmXc0lBK4MPDLNrc4iV6KrojHAL_PgA8gdEp5gs3Eb8iIcc2nWXddzaxgdxdZPgxTKs3VzM3nm-0w81ns3_mmRqUyxP_wOEX9z2BkAiRNUx74gE3FOs5N8PyyxGy64__pJ4KXIKdaT0/s320/IMG_4184.JPG" style="cursor: move;" width="239" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Place each batch into your loaf pans and cover with a damp cloth for a second rise - about 30 min - until the bread reaches just the edge of the pan.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXOT6L87Pdh6C78OwtPDAWgOxgUJRpN3p87uaZCEq5K4rbMgbp0KaLSpHTxXgReqpZBx6840DQrHoXZaO1feRo0bkulqQsEvB00U97UGcLmAYM2haQf0VWZeshf10o9zbQF9eKdQH9WI/s1600/IMG_4196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXOT6L87Pdh6C78OwtPDAWgOxgUJRpN3p87uaZCEq5K4rbMgbp0KaLSpHTxXgReqpZBx6840DQrHoXZaO1feRo0bkulqQsEvB00U97UGcLmAYM2haQf0VWZeshf10o9zbQF9eKdQH9WI/s320/IMG_4196.JPG" style="cursor: move;" width="239" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Pre-heat your oven to 350 - 375 and bake on the center rack until the top is golden brown (usually between 28 and 35 min, ovens vary). Remove from the oven and pop loaves out onto a cooling rack.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cut off a slice and see if you can resist eating the whole loaf...</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2tkqsEoCL2oOj3pUiRik5Gt95IHQiPQV2Ss9XLeoWnHvxl4hHh5dGYDkLVBSEi5TLmSA74SDsSDE86ob_1_VW1V0OB4L4_S8F820HidHFlFNvQY8Fhmwdx1fId2Mf3OiqUl5zT8Zo7A/s1600/IMG_4200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2tkqsEoCL2oOj3pUiRik5Gt95IHQiPQV2Ss9XLeoWnHvxl4hHh5dGYDkLVBSEi5TLmSA74SDsSDE86ob_1_VW1V0OB4L4_S8F820HidHFlFNvQY8Fhmwdx1fId2Mf3OiqUl5zT8Zo7A/s320/IMG_4200.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Top with tomato and avocado and a smear of home made <a href="http://chisfood.blogspot.com/2010/06/homemade-mayo.html">mayo </a>(I didn't have lettuce) for a B.A.T. featuring built in Bacon!</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbypSAf5X53PDQHRVf4zWILKibZ_6MlvEGzyWAmzb4xONV6-WUbwAd6L4SIetEmuxGJQuWTLUa3nqFrF8hVssheVkkQGJOpOFSjT4l8WADOAmvpp3XPVLgeWClg-t1ycqPqJzbUkzIUrw/s1600/BAT+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbypSAf5X53PDQHRVf4zWILKibZ_6MlvEGzyWAmzb4xONV6-WUbwAd6L4SIetEmuxGJQuWTLUa3nqFrF8hVssheVkkQGJOpOFSjT4l8WADOAmvpp3XPVLgeWClg-t1ycqPqJzbUkzIUrw/s320/BAT+sandwich.jpg" style="cursor: move;" width="238" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Or slice and slather with a <a href="http://chisfood.blogspot.com/2010/06/creamy-delicious-homemade-butter.html">batch of home made butter</a>!!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">If your bread lasts a day or more, cut thick slices dip them in a batter of milk, eggs and sugar and make them into salty sweet French toast!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">There's really no going wrong with this...There, de-mystified bread! Bacon'ed up - even better!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Enjoy!</div><div><br />
</div></div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com2tag:blogger.com,1999:blog-1082486217024418107.post-47074195683840998992011-01-20T21:31:00.001-05:002011-02-18T12:34:37.655-05:00Five min. Fudge<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDs6wJEvrw0V27mwHsuxAKdO8Wm5POXRygGd8LzzfcjNcdO-rFKWT4BOGIYmGM-NN0QPYliX6objRtPjAPMW0cWaIYuhWGXuR5YNA9d4P4Ua5IHehRsUJ-7CqvGNpyIqk1GrJ4KpLVI0/s1600/5min+fudge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDs6wJEvrw0V27mwHsuxAKdO8Wm5POXRygGd8LzzfcjNcdO-rFKWT4BOGIYmGM-NN0QPYliX6objRtPjAPMW0cWaIYuhWGXuR5YNA9d4P4Ua5IHehRsUJ-7CqvGNpyIqk1GrJ4KpLVI0/s400/5min+fudge.jpg" width="297" /></a></div><br />
<br />
The nice thing about chocolate is it's delicious no matter how it's served. Or is it just me? And to think I really prefer savory/salty things over sweet any day - so why fudge do you ask? I'll tell you why!<br />
<br />
If you're on Facebook with me, you know I've been obsessed with <a href="http://chisfood.blogspot.com/2010/12/marshmallows.html">Marshmallows </a> lately - the most recent incarnation being a 'red velvet' version, designed to mimic red velvet cake with it's slight cocoa flavor, bright red color and white outer coat. <br />
<br />
Combine a fat fluffy marshmallow with hot cocoa and you get yourself a warm melty treat that makes a winter blizzard (we've had three this year so far) look like a sparkly day!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTT6wy2VKR_R0unbN9mqg_iHOq-Daq0jf3iF6kZ7_-5y4nmrhGVdiqlYp4JoHXSihq_CeUL_-ctj4_vqG_q9htD32qhFFq3qn6_ioE0jRbtLyj_ox8xXymtqzb5chMO68zr3wxBaIJIi8/s1600/cocoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTT6wy2VKR_R0unbN9mqg_iHOq-Daq0jf3iF6kZ7_-5y4nmrhGVdiqlYp4JoHXSihq_CeUL_-ctj4_vqG_q9htD32qhFFq3qn6_ioE0jRbtLyj_ox8xXymtqzb5chMO68zr3wxBaIJIi8/s320/cocoa.jpg" width="238" /></a></div>But instant cocoa, while not bad, could be improved upon, and after a little poking around online, I found a couple examples of hot chocolate on a stick! I had to try making a batch!<br />
<br />
Things you'll need;<br />
<br />
A batch of marshmallows - whatever flavor you want <a href="http://chisfood.blogspot.com/2010/12/marshmallows.html">Marshmallows </a>; <br />
<br />
For the fudge (based on the recipe from <a href="http://www.foodnetwork.com/recipes/nigella-lawson/chocolate-pistachio-fudge-recipe/index.html3">Nigella Lawson</a>) ;<br />
<br />
<ul style="text-align: left;"><li>14oz of semi sweet chocolate broken up into small pieces (or chips)- I actually use half semi sweet, half unsweetened for the hot-cocoa-on-a-stick, as the marshmallows are mostly sugar, and there's no one readily available to peel me off of the ceiling.</li>
<li>14 oz (one can) sweetened condensed milk </li>
<li>2tbsp Butter</li>
<li>scant 1/4 cup heavy cream (by scant, I mean don't feel compelled to fill the cup to brimming, it can be a bit under quarter cup. Skip this if you intend to eat rather than drink the chocolate, it's here to make it easier to melt when making hot cocoa.)</li>
</ul><br />
In a heavy bottom pot over medium low heat, dump everything in the pot. Now stir;<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LB2jtQHvhsfQfoKjT7GQUtCsudR7PynRTIAszkMxrcXWHwXEqnD3u6wO2PZi96KRjCRghjSd1NT-d4nP3-Sv9IW83xrj1rCk4wzLjr07KLgC2ihPl-oC6sm4f4j6GIczCO4E-K1_wBs/s1600/fudge+mid+process.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LB2jtQHvhsfQfoKjT7GQUtCsudR7PynRTIAszkMxrcXWHwXEqnD3u6wO2PZi96KRjCRghjSd1NT-d4nP3-Sv9IW83xrj1rCk4wzLjr07KLgC2ihPl-oC6sm4f4j6GIczCO4E-K1_wBs/s320/fudge+mid+process.JPG" width="239" /></a></div>It's going to look messy. Keep going;<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxRacjhjYBf9HcjsRPUCDkFIUx9TuzDkobSXWkbAniMeeCoZfz2D_-tjMyszkoQeAcWFWESyTcvWS3wzN8UIKBVU5gvjgAkj7IpsFtH9eR26mYPvogm02P7ntGLEXvSvN-jG8IDhG8cY/s1600/fude+finished.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxRacjhjYBf9HcjsRPUCDkFIUx9TuzDkobSXWkbAniMeeCoZfz2D_-tjMyszkoQeAcWFWESyTcvWS3wzN8UIKBVU5gvjgAkj7IpsFtH9eR26mYPvogm02P7ntGLEXvSvN-jG8IDhG8cY/s320/fude+finished.JPG" width="239" /></a></div>The whole mess will suddenly become a glossy fudge paste - you might find it difficult to keep your fingers out of it. (wouldn't recommend it, you're on the stove, it's going to be hot. Just saying.)<br />
Turn off the heat - all the bits may not be entirely melted but that's OK you're going to keep stirring until it's all smooth and all the chunks are melted. Leaving the heat on here is a bad idea as you'll find the chocolate burns rather easily and becomes grainy. Not pretty.<br />
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Dump the whole mass into a pan that you've sprayed with non stick cooking spray - you'll thank me for this later. If you want to shape the fudge you'll want to let it cool to room temperature, cut it into even portions and dip in cocoa powder then shape;<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyFjMj8zbplWVHFJFw4of52ephzsTHdyLvZnuNUQjBDz4U0nYqKMTV6yTBe5NPjOppCXC-LJmLrqKvb0ELIHl3TIEOlf9Fl6wnl4YxPXPs9auLy0e9A_qs8FRuqFJFFG2ns7mdWXIBsU/s1600/cocoa+balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyFjMj8zbplWVHFJFw4of52ephzsTHdyLvZnuNUQjBDz4U0nYqKMTV6yTBe5NPjOppCXC-LJmLrqKvb0ELIHl3TIEOlf9Fl6wnl4YxPXPs9auLy0e9A_qs8FRuqFJFFG2ns7mdWXIBsU/s320/cocoa+balls.jpg" width="238" /></a></div>The cocoa powder makes them easier to handle and keeps them from sticking to one another. Alternately you can cut the fudge into squares and skip the dusting of powder.<br />
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For the hot chocolate on a stick, use a lollipop stick or popsicle stick to skewer one large marshmallow along with one piece of fudge. Heat milk (not water) until it's steaming - do not boil. Add the fudge and stir until melted, then top with a marshmallow!<br />
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</div><br />
These make great gifts;<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgqz1e832NjcKDPsvEz5xu_m7OUMQ8Jf6cBKLgHaK7xYLX6n6u0QQaWY0sSHmBv99sImrIaWy1ADBsb43u7RpwUwi0UTWpDY-VrVvV68fWvc__8bxKRKjqhmysPquJGIonsUt8N4Udb4/s1600/rv+hot+cocoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgqz1e832NjcKDPsvEz5xu_m7OUMQ8Jf6cBKLgHaK7xYLX6n6u0QQaWY0sSHmBv99sImrIaWy1ADBsb43u7RpwUwi0UTWpDY-VrVvV68fWvc__8bxKRKjqhmysPquJGIonsUt8N4Udb4/s320/rv+hot+cocoa.jpg" width="236" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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Enjoy!!<br />
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</div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com0tag:blogger.com,1999:blog-1082486217024418107.post-76909818107496512692011-01-18T23:54:00.001-05:002011-02-18T12:34:59.756-05:00So Delicious - Soffritto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2oWr7OFD2vBEGd7GvWm8nuMMcADV8wkay2zc7EiXplsYYuwZgmf99ZHjwXhu1KRxCOhQgPa2kz-8ZlD57We49hA5wYgUt31hUAivChWOXryWh-oyiLjnUvgj1ZxWwwBynU3k3Kofkxg/s1600/soffritto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2oWr7OFD2vBEGd7GvWm8nuMMcADV8wkay2zc7EiXplsYYuwZgmf99ZHjwXhu1KRxCOhQgPa2kz-8ZlD57We49hA5wYgUt31hUAivChWOXryWh-oyiLjnUvgj1ZxWwwBynU3k3Kofkxg/s400/soffritto.jpg" width="297" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>For Christmas I received a couple of cookbooks - yes I am vaguely aware that for most women that might not be the best present but the giver in this case knows me well, and I found myself delighted as I tucked into <a href="http://www.amazon.com/Salt-Taste-Confident-Delicious-Cooking/dp/1594867801/ref=sr_1_1?ie=UTF8&qid=1295406128&sr=8-1">"<i>Salt to Taste</i>" by Marco Canora</a> - a beautiful volume of recipes from Northern Italy. <br />
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The pages on basic broth and soffritto alone are worth the price of the book. After reading a bit about the soffritto, I was fascinated and decided I had to try making it. I've come to one conclusion - my life appears to have been incomplete until this point. Naturally I had to share. I love aromatics. I's official.<br />
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Soffritto is Spanish in origin, but appears to pop up in various Latino and Italian cuisines, and a couple of my wise ass Latina friends seemed surprised I'd never heard of it. You guys have been holding out on me. I'm talking to you YOU Lillian and Cassandra.<br />
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While there seem to be hundreds of variations, <i><a href="http://www.amazon.com/Salt-Taste-Confident-Delicious-Cooking/dp/1594867801/ref=sr_1_1?ie=UTF8&qid=1295406128&sr=8-1">Salt to Taste</a> </i>covers a version which you could easily use as a base and alter depending on what you're making for dinner and personal taste. As usual I winged it a bit but here's my version, based largely on <i><a href="http://www.amazon.com/Salt-Taste-Confident-Delicious-Cooking/dp/1594867801/ref=sr_1_1?ie=UTF8&qid=1295406128&sr=8-1">Salt to Taste</a> </i>combined with a couple recipes I found online.<br />
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Stuff you'll need:<br />
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<ul><li>Large carrots </li>
<li>Onions (I used sweet onions, Canora appears to have used red)</li>
<li>Celery </li>
<li>Olive Oil</li>
</ul><br />
You need to mince stuff. I mean a lot. A lot a lot a lot. the finer the mince the more flavorful the soffritto so this is no place to take shortcuts. The recommendation is to use a knife, particularly for the onions, because if you're food processer blades are dull, the onion will get juicy and runny. Not the goal. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKsefvzIPG3mVxKMZKPtefAr6tYt4l3QZe5Zop2WfJklT6xRPBQecqDdxLJnEqQPzNubJSVG5UAELAxZ7IFWTiML-g7MNMr34oxWTvb00bS9UV14hDDU6v9gM9IdB1WmnWvt_j3AXlzw/s1600/carrotsmince.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKsefvzIPG3mVxKMZKPtefAr6tYt4l3QZe5Zop2WfJklT6xRPBQecqDdxLJnEqQPzNubJSVG5UAELAxZ7IFWTiML-g7MNMr34oxWTvb00bS9UV14hDDU6v9gM9IdB1WmnWvt_j3AXlzw/s320/carrotsmince.JPG" width="239" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">This isn't minced enough yet...just a start. but you get the idea.</span></div><div style="text-align: center;"><br />
</div>There are various suggestions on the ratio of onions to carrots to celery - I went with 2 cups of onion to 1 cup of carrot to 1 cup of celery and I'm loving the results. <br />
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In a fairly deep pan, heat about half a cup of olive oil over medium high/high heat - you're going to want to have enough in the pan to coat all of the veggies. When the oil is hot, drop in all of your minced veggies - listen for the sizzle, you're aim is to fry the veggies, so keep the heat on the high side - I had to turn the heat down to a steady medium-high in order to see the steam come off the pan.<br />
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For the record, I wasn't buying this part - I thought there was no way I would be able to get soft caramelized veggies over high heat - boy was I surprised! <br />
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The sizzling veggies will release a bunch of steam - you want it to happen, apparently this is part of the trick. Stir occasionally to ensure even heating and continue to cook until the veggies stop steaming. If you've added enough oil and veg to the pan, this will take somewhere close to an hour.<br />
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Keep an eye on this now - once the steam heats off, things move quickly... <br />
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There are three levels of color you can target for the soffritto - blonde, amber and dark - I suspect this might be an Italian thing, as the various Spanish versions I found didn't mention any such differentiation. The blonde is the palest with the crispest veggie flavor - you'd pull the pan off of the heat the moment the steam stops. The amber has more caramelization to it - richer in color, and a bit sweeter. Keep an eye on the pan because letting it go a bit longer will result in a dark soffritto - sweeter still, and a great light chocolate color. <br />
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Once you've got the batch to the color you like, make sure there's enough olive oil to cover, and put it in a tightly sealed jar in the fridge. So far tonight, I've added a heaping spoonful to a quick version of a stewed beef ragu, and to the stock for a pot of slow cooked short ribs. This is after I ate a spoonful or so as is.<br />
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You could add this anywhere you want to turn up the flavor - the aromatics in the mix enhance all manner of sauce, stew and soup. That is if you don't just snarf it down as it is...<br />
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Enjoy!Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com0tag:blogger.com,1999:blog-1082486217024418107.post-67071704891831964732010-12-22T12:41:00.000-05:002011-02-18T12:34:44.235-05:00Pizza for grown ups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkKsuUc54QA8GXsQIegRZSUrpkP0eCBCm_CP24Qk8oOF66X4c6sdfccRkNQhMa1UzbYHK3ckBe9xt6usxYIFC_PJj0dLZs_42PrwAG-OiCTSl823IEDg8ljP4D990GGcf8bTermrLisU/s1600/IMG_3369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkKsuUc54QA8GXsQIegRZSUrpkP0eCBCm_CP24Qk8oOF66X4c6sdfccRkNQhMa1UzbYHK3ckBe9xt6usxYIFC_PJj0dLZs_42PrwAG-OiCTSl823IEDg8ljP4D990GGcf8bTermrLisU/s400/IMG_3369.JPG" width="298" /></a></div>I love pizza - and as a kid there was nothing I enjoyed more than a pizza party with my friends. And when I say kid, I mean well into my adulthood... <br />
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However at one point or another you might find yourself in a situation where it's not appropriate to have boxes from the local delivery joint piled up in the kitchen (it'll likely be just about the time when you realized you need to pour that beer into a GLASS on this particular occasion...)<br />
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So I came up with a grown up version of my favorite treat that's easy to pull together for any occasion.<br />
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Oven to 405 degrees.<br />
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Stuff you'll need (in no particular quantity or order):<br />
1 container of pre-made pizza dough - I used Pillsbury - one can of dough makes two pizzas for me as I cut the dough in half the long way to make two long skinny slabs<br />
Everything else is optional and entirely up to your taste here are a couple recommendations<br />
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BLT pizza;<br />
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<ul><li>Double smoked bacon - I buy slabs to keep around for just such an occasion - diced and browned</li>
<li>cherry tomatoes halved</li>
<li>Fresh arugula (I add mine after baking for color and taste)</li>
<li>Shredded mozzarella cheese</li>
</ul><br />
Fig and Goat Cheese<br />
<br />
<ul><li>Fresh black figs if you can - dried figs soaked in wine if you can't</li>
<li>Goat cheese (or Gorgonzola)</li>
<li>Pine nuts</li>
</ul><br />
Caramelized onion and mushroom with Gorgonzola<br />
<br />
<ul><li>Caramelized onions (check the link on how to do this)</li>
<li>Mushrooms - sauteed with dried herbs</li>
<li>Gorgonzola crumbles (or goat cheese, Brie, Parmesan etc.)</li>
</ul><br />
Ham and Cheese<br />
<br />
<ul><li>Diced ham</li>
<li>Grated Cheddar </li>
<li>Grated Jack (or pepper jack) cheese</li>
<li>Red onion (raw) rings</li>
<li>(add pineapple for Hawaiian pizza!)</li>
</ul><br />
Sausage and mushroom<br />
<br />
<ul><li>Chicken apple sausage</li>
<li>Diced sauteed mushrooms</li>
<li>Caramelized onion</li>
<li>Mozzarella cheese</li>
</ul><br />
Open the pizza dough, and turn it out onto a floured surface. Stretch the dough out to make an even sized rectangle pinching any holes in the dough together while you go. Using a pizza cutter, cut the dough in half the long way. <br />
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Top with whatever mix of toppings you like -one of the suggestions above perhaps? Or pepperoni and cheese? It's up to you! I recommend pre-cooked toppings as this will make this dish so much easier on you...<br />
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Place the pizza on a baking sheet (I use a silpat under mine to prevent sticking, parchment is another option) and place in the oven for about 12 min or until the cheese melts and the crust begins to brown.<br />
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Slice into finger food portions and serve warm - presto! Instant appetizers!<br />
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Enjoy!Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com1tag:blogger.com,1999:blog-1082486217024418107.post-15879426667153045822010-12-11T22:58:00.003-05:002011-01-20T18:25:21.273-05:00Marshmallows!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBv2Lz7S-dCZbrNARGMoPYAWJxgVja8DUsdLHYDSb8-9q_Fdxlq0-8edTNSXn3ux75VauXtDHeuMo8pHO1YSuMD0MYkUkR70D7A1S3ESo5ol_Yujyvk2jDhrvHXRQnJyra4YXpinuStWU/s1600/marshmallows.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBv2Lz7S-dCZbrNARGMoPYAWJxgVja8DUsdLHYDSb8-9q_Fdxlq0-8edTNSXn3ux75VauXtDHeuMo8pHO1YSuMD0MYkUkR70D7A1S3ESo5ol_Yujyvk2jDhrvHXRQnJyra4YXpinuStWU/s400/marshmallows.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">They look pink in the photo but they really aren't...</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm not sure when or why I got it in my head to make marshmallows. I've wondered from time to time what they're made of, but I'm not even entirely sure I like them, and I would usually rather have a bag of sunflower seeds rather than something sweet, but this seemed like it would be fun so - here here we go!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Being winter I'm def. thinking more 'top-some-hot-cocoa' rather than 'make-a-S'more,' so I'm starting with this batch in mint (they didn't have peppermint extract at the market, just mint so I've got a spearmint/peppermint mix in this batch) although you could easily substitute other flavors - vanilla, orange - whatever flavor extract you'd like. (Based mostly on Martha Stewart's recipe)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Stuff you'll need:</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li><span class="Apple-style-span" style="line-height: 18px;">Non-stick cooking spray (like Pam)</span></li>
<li><span class="Apple-style-span" style="line-height: 18px;">2 cups sugar</span></li>
<li><span class="Apple-style-span" style="line-height: 18px;">1 tablespoon light corn syrup</span></li>
<li><span class="Apple-style-span" style="line-height: 18px;">4 packages (1/4 ounce each) unflavored gelatin</span></li>
<li><span class="Apple-style-span" style="line-height: 18px;">3/4 teaspoon peppermint extract (or any other flavor really, I think I'm going to make vanilla next)</span></li>
<li><span class="Apple-style-span" style="line-height: 18px;">2 large egg whites</span></li>
<li><span class="Apple-style-span" style="line-height: 18px;">Couple of drops of red food coloring (for marbling if you feel compelled)</span></li>
<li><span class="Apple-style-span" style="line-height: 18px;">1 1/2 cups of water</span></li>
<li><span class="Apple-style-span" style="line-height: 18px;">Powdered sugar for dusting</span></li>
</ul><div><span class="Apple-style-span" style="line-height: 18px;">You'll need several bowls for this, including one very large one - if you have a big one, and you think it's big enough, find a larger one. The marshmallow fluff reaches pretty impressive volume - even the largest bowl I have could have had higher sides for less collateral splatter. Also, </span><span class="Apple-style-span" style="line-height: 18px;">Martha's version requires a stand mixer which I don't have so I used an electric hand mixer for the mixing which I think impacted my whipping time. </span></div><div><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 18px;">You'll also need a pan for molding the marshmallows. I used a glass 8x8 pan for this, found it made for easy clean up. If you're creative you could probably use different shapes, or no pan at all for marshmallow 'chunks'!</span></div><div><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 18px;">Spray your pan with the cooking spray, then line the bottom with parchment - I used a strip of parchment that covered the bottom and folded out over the edges of the pan. With the parchment in the dish, spray again - this stuff sticks like fluffy glue. The spraying part - crucial although you could skip the parchment (makes it a hell of a lot easier to get it out of the pan)</span></div><div><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 18px;">To start, pour 3/4 of a cup of water into a heat proof bowl (or double boiler with a handle -you'll thank me later). sprinkle gelatin over the water and set aside for a couple min. to soften. meanwhile boil a bit of water on the stove for your double boiler.</span></div><div><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 18px;">In a separate sauce pot, combine 3/4 cup of water, with the sugar, </span><span class="Apple-style-span" style="line-height: 18px;">and </span><span class="Apple-style-span" style="line-height: 18px;">corn syrup. Over medium heat, simmer until the sugar is melted into a simple syrup. Turn the heat up a bit and using a candy thermometer, simmer until the syrup reaches 260 degrees.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUxKFRgjor4prPf4CZj9g-sAMLRxFeDMAbbrSP4agXH9sRdMcxeR9DJTw6kYz3QD1RrUrajVZjf9gxCTSgenaX5-mwYdo_95abEJlK04jsNRYfQUaU9hsAgiOwR7pHUWcJrYIkdaLFHI/s1600/IMG_3263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUxKFRgjor4prPf4CZj9g-sAMLRxFeDMAbbrSP4agXH9sRdMcxeR9DJTw6kYz3QD1RrUrajVZjf9gxCTSgenaX5-mwYdo_95abEJlK04jsNRYfQUaU9hsAgiOwR7pHUWcJrYIkdaLFHI/s320/IMG_3263.JPG" width="239" /></a></div><div><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 18px;">Put your gelatin mix in the bowl over a bit of hot water, and whisk until the gelatin is fully dissolved, add your flavors here - my most recent batch had orange blossom water in it - then set it aside. </span></div><div><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurRbNlzMgILh0kS3Sf6Lvgn5tIadTwCGCuNv7zMwZ1YgsYtfwrcC6obiM8m8RaWbGNLULVbhRG6Uuo-SzNRaLS8diilqzDwwwKnmI4oSbv8fvmy9cAMEdWZCisyFiMDVUqueMd4YLnyQ/s1600/IMG_3267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurRbNlzMgILh0kS3Sf6Lvgn5tIadTwCGCuNv7zMwZ1YgsYtfwrcC6obiM8m8RaWbGNLULVbhRG6Uuo-SzNRaLS8diilqzDwwwKnmI4oSbv8fvmy9cAMEdWZCisyFiMDVUqueMd4YLnyQ/s320/IMG_3267.JPG" width="239" /></a></div><div><span class="Apple-style-span" style="line-height: 18px;"> In your biggest bowl, whisk your egg whites using your electric hand mixer (or standing mixer if you have one) until you have stiff (but not dry) peaks. Set it aside for a moment.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_djvmvujN-pqdjCL3uvjuYD9F5xUiOB9FbNp-1TdBKxyChtEGBORJzD3Bfchs7ZQNDHvPv7XAAkfpm9bMN3TYswIw5pwpvLcKpWDHa3Lt5JOVnw5o45o3OWRCKcxMDGSGT_Y3MYhhXJw/s1600/IMG_3265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_djvmvujN-pqdjCL3uvjuYD9F5xUiOB9FbNp-1TdBKxyChtEGBORJzD3Bfchs7ZQNDHvPv7XAAkfpm9bMN3TYswIw5pwpvLcKpWDHa3Lt5JOVnw5o45o3OWRCKcxMDGSGT_Y3MYhhXJw/s320/IMG_3265.JPG" width="239" /></a></div><div><span class="Apple-style-span" style="line-height: 18px;">Slowly whisk the gelatin and sugar mixture together (pour gelatin over sugar while whisking). The hot sugar is going to react rather violently bubbling up and trying to spill over the edge of the pot, so go slowly especially for the first couple of drops. (Sort of like tempering an egg mixture)</span><br />
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<span class="Apple-style-span" style="line-height: 18px;">With the mixer on, pour the gelatin and sugar mix into the eggs. Now this is the part that's going to take some work - you need to whisk the combined mix on high speed until it thickens significantly. It took me just under 10 minutes with my electric hand mixer - but most instructions I found online specify somewhere from 12 to 15. Honestly at 10 min the mixture got so thick it started bending the tines on my whisk so I had to stop. Essentially you want to stop when the mixture starts to get kind of stiff - when the bubbles hold for a while or don't pop at all. If you keep whipping, you'll find the mixture difficult to work with which is fine, it makes neat shapes, but if you're going to add marbling or want to shoot for somewhat evenly shaped final marshmallows, stop while there's still some fluidity :)</span></div><div><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 18px;">Scrape the mixture into your prepared pan, on top of the parchment and spread it out evenly (or try to). You could probably use a second piece of greased parchment to help flatten it out - I didn't bother, I kind of like that remedial home made look. If you want to this is where you want to drip a bit of red food coloring onto the surface, then using a chopstick or toothpick, swirl it around a bit to make designs. Mine looked a little more Halloween Massacre than wish-you-a-merry-Christmas at this stage, but don't worry when you cut the marshmallows they look very festive!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5li-8T_8yQRafBf4290nrmHa5kLqbgEwWnJg6oC8708OsMNHzEYkvBtOFTgNQb9nFIkZHxsaKa00uNPGvdpkH4_GeAyWNmSWp2DpMjXZmgHILfSS_cC7oqjlaHnVIH-2V1Yz_s_wXVw/s1600/IMG_3272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5li-8T_8yQRafBf4290nrmHa5kLqbgEwWnJg6oC8708OsMNHzEYkvBtOFTgNQb9nFIkZHxsaKa00uNPGvdpkH4_GeAyWNmSWp2DpMjXZmgHILfSS_cC7oqjlaHnVIH-2V1Yz_s_wXVw/s320/IMG_3272.JPG" width="239" /></a></div><div><span class="Apple-style-span" style="line-height: 18px;"><br />
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</span></div><div><span class="Apple-style-span" style="line-height: 18px;">Let the whole pan set for a minimum of three hours at room temp, uncovered (or lightly covered overnight) to set and dry. Cut (scissors work well for here rather than a knife) and dust with powdered sugar to serve or store.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfFMCzUzSmwjaDt_WSsGTX955Lqjl9GkPnrtynJfUZIZXD7ujoKSe0u7NcXHVTgmfG5KmPpQDAyzkwedEGdumZbq0oaKwt_s2eGmNSGS1ZNj9LWQZJUn2pslPCTAfJqKpws_Sj-oVBFI/s1600/IMG_3290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfFMCzUzSmwjaDt_WSsGTX955Lqjl9GkPnrtynJfUZIZXD7ujoKSe0u7NcXHVTgmfG5KmPpQDAyzkwedEGdumZbq0oaKwt_s2eGmNSGS1ZNj9LWQZJUn2pslPCTAfJqKpws_Sj-oVBFI/s320/IMG_3290.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="line-height: 18px;"><br />
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<span class="Apple-style-span" style="line-height: 18px;">Here they are in 'Red Velvet' flavor. Substitute chocolate extract for mint, and add red food coloring (a ton of it!) I would recommend using gel food color to minimize impact of the color on the consistency of the marshmallows. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuCgczxpv5TSsgJ71o7av48fU7ImZKpBzBKtQGZ8l8lSp_wk-Dg07Vqf_jN6Z2nS2yx4SF_hsZ1GN7LOnhZXijfCmyZKjOXYqbR7T1GhZW7-75WnZ3QZyJPUN4X394w0CZlePQq0EWuY/s1600/IMG_4075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuCgczxpv5TSsgJ71o7av48fU7ImZKpBzBKtQGZ8l8lSp_wk-Dg07Vqf_jN6Z2nS2yx4SF_hsZ1GN7LOnhZXijfCmyZKjOXYqbR7T1GhZW7-75WnZ3QZyJPUN4X394w0CZlePQq0EWuY/s320/IMG_4075.JPG" width="239" /></a></div><span class="Apple-style-span" style="line-height: 18px;"><br />
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<span class="Apple-style-span" style="line-height: 18px;">I dusted these with white powdered sugar (to represent the cream cheese frosting) and they'll be going on a stick with a chunk of chocolate fudge for hot cocoa on a stick! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjakTXcwQ1GWbQfbytknQUSzVpw3Ok1w6PYFzEoB4X4CkQE6JMCCuo_NsQP5HQgBM-TD0seHPUiVroDfOInQmccvfapdpXle1i5qca2SEYVOGL5EKYEURx_CD03Dg558XhM18qJh8CJZk/s1600/red+velvet+mallows.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjakTXcwQ1GWbQfbytknQUSzVpw3Ok1w6PYFzEoB4X4CkQE6JMCCuo_NsQP5HQgBM-TD0seHPUiVroDfOInQmccvfapdpXle1i5qca2SEYVOGL5EKYEURx_CD03Dg558XhM18qJh8CJZk/s320/red+velvet+mallows.jpg" width="239" /></a></div><span class="Apple-style-span" style="line-height: 18px;"><br />
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</span></div><div><span class="Apple-style-span" style="line-height: 18px;">Enjoy!!</span></div><div><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></div></div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com1tag:blogger.com,1999:blog-1082486217024418107.post-26537932703871865412010-12-04T23:21:00.002-05:002011-01-13T18:40:09.132-05:00Borscht!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3fW88HBpslF-2vzFPwpxTL-STlZlFy3EJctJm6-DPzeDwIbPOGsNhFIXdWx05hUv1xxKQWMS8yICATFO_tdmvRYMg5eBQWIxK3b_CHF7sjog3CfOygTgOEkcIoT-S6_JOKoVUOKQKkU/s1600/finished+borscht.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3fW88HBpslF-2vzFPwpxTL-STlZlFy3EJctJm6-DPzeDwIbPOGsNhFIXdWx05hUv1xxKQWMS8yICATFO_tdmvRYMg5eBQWIxK3b_CHF7sjog3CfOygTgOEkcIoT-S6_JOKoVUOKQKkU/s400/finished+borscht.JPG" width="297" /></a></div>I've had it in my head for a while now that I was going to take a shot at this - although I'm not that big a fan of beets, I'm utterly enthralled by the color of this hearty soup so I had to give it a shot. <br />
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Though it's going to be a while before I manage to match the borscht at Veselka here in NY's East Village (that's what set me off on this mission in the first place), this version I cobbled together is still pretty damn good.<br />
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It seems to be that the key here is to sort out a hearty, flavorful, savory broth base on which to build. Ready? OK!<br />
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Stuff you'll need<br />
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<ul><li>Beef broth (I used a whole 32oz container)</li>
<li>4 or 5 medium sized beets, whole - don't peel them yet. (you could use canned beets{3 cans}, but at the moment they're in season so why would you?)</li>
<li>Cooking liquid from the beets (or liquid from the canned beets)</li>
<li>3-4 stalks of celery chopped</li>
<li>two medium sized carrots chopped (or not - personally I forgot the carrots and it was still good)</li>
<li>Small to medium sized head of cabbage, shredded</li>
<li>2-3 tablespoons white vinegar</li>
<li>2 bay leaves</li>
<li>couple sprigs of fresh thyme</li>
<li>1 teaspoon(+) of 5 spice powder (most recipes I saw called for a teaspoon of allspice berries, but I didn't have any so I substituted 5 spice powder)</li>
<li>2 medium sized potatoes diced</li>
<li>1 small onion, diced</li>
<li>1-2 lbs pork shoulder</li>
<li>3 - 4 good sized soup bones (I like the ones with a healthy chunk of marrow - good snacking!)</li>
<li>Salt (kosher works better) to taste</li>
<li>Pepper to taste</li>
</ul><br />
You're going to need a couple of huge pots for this. Start with the beets - boil them with the skin on until tender. Save the cooking water (which should be an eye watering shade of pink now) and peel and dice the beets. Set aside both the beets and the liquid.<br />
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Now the broth - cook the pork shoulder, in beef broth, with bay leaf, 5 spice powder/allspice berries, beef soup bones and salt and pepper to taste - be careful with the salt, it's possible the broth is already well salted. If you're able to find a boneless pork shoulder, cut the meat into chunks to facilitate cooking. The first time I did it, I cooked it for about 30 min stove top, cut it up and added it to the broth to finish, the second time I cooked the pork in the beef broth in a slow cooker for about 2 hours. Personally I liked the slow cooked results better, the broth was heartier and richer, the marrows dissolved almost completely into the broth (denying me of my snack but wow was it worth it). I'd recommend slow cooking if you have the time (plan ahead it's worth it!)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1CRqivlowUB5nxZfI7pbN283tL06fQbEf-IiJGqyN5DEsXC2VxbMaO_8WuZ1QT5GMoJC1pK-hH5NOm6yBNHA7GN-Goym7qNeCAVujjcHdRLDCvt83uIx-CtFyCOlRC4uF_ZmFoxe5sQ/s1600/shoulder+with+beef+bones.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo1CRqivlowUB5nxZfI7pbN283tL06fQbEf-IiJGqyN5DEsXC2VxbMaO_8WuZ1QT5GMoJC1pK-hH5NOm6yBNHA7GN-Goym7qNeCAVujjcHdRLDCvt83uIx-CtFyCOlRC4uF_ZmFoxe5sQ/s320/shoulder+with+beef+bones.JPG" width="239" /></a></div>In another large pot, pour a generous splash of oil - I used olive, but vegetable oil would be good here too - something flavor neutral. Add garlic and onions, and sweat them till they start to become translucent. <br />
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Turn down the heat and add the potatoes, cooking them till they start to soften, add carrots, celery, and cabbage, and sweat the whole mix, letting the vegetables cook through without browning. A tip for the order to add veggies - add the hardest ones first, like the carrots - let them cook a bit then add the softer ones it'll help even out the texture and assists with timing. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbN_c6Gk7R6N83qIvU3ACWX5_z62rTEB6h1HFql96IaovIN_Fy-ZtWz9-KPZujul16tCDL9Ym1tMRcLSoBjmwRiQc5huo31MJlsJ-Tna7OW0CzfVYZeMBMVZMmcqYCUwYXlrnGdVp_1HI/s1600/cabbage+with+potato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbN_c6Gk7R6N83qIvU3ACWX5_z62rTEB6h1HFql96IaovIN_Fy-ZtWz9-KPZujul16tCDL9Ym1tMRcLSoBjmwRiQc5huo31MJlsJ-Tna7OW0CzfVYZeMBMVZMmcqYCUwYXlrnGdVp_1HI/s320/cabbage+with+potato.JPG" width="239" /></a></div>Once the meat is cooked through, pour the entire pot of meat broth off into this pot with the veggies - this is going to create the base of the borscht. Add a splash of white vinegar (or apple cider vinegar if you prefer) - add vinegar sparingly, you can always add more but you can't fish it out.. <br />
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If you've already diced up the meat, add that now, otherwise dice up the pork shoulder to spoon friendly pieces. Let this simmer for a couple minutes to blend the flavors (like +/-10min). You're looking for an intensely savory soup with a slight vinegar flavor. If it seems a little bit sour or salty, it's OK the beet liquid is sweet and it'll temper the salt and vinegar.<br />
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Now the fun part - add the cooking liquid from the beets, along with the diced beets to the mix - adding it last ensures the color remains vibrant - over cooking at this point will change the color from vivid magenta to tomato red. Warm the entire pot through and simmer it for a couple or 5 minutes and you're done! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yrjhGGoPTToAOai1GpBROM1ywRIEyBD2lUrbBOgO6T2-2z01amhp0xJPM28k_2JHnt8c-qP4n5ao0Ix1l9fQlMXMhWP7l7jU_ntbcRcNbXtAKkNAUTAC7Igzfqp8yzurVnWToMxVQu4/s1600/borscht+in+the+pot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yrjhGGoPTToAOai1GpBROM1ywRIEyBD2lUrbBOgO6T2-2z01amhp0xJPM28k_2JHnt8c-qP4n5ao0Ix1l9fQlMXMhWP7l7jU_ntbcRcNbXtAKkNAUTAC7Igzfqp8yzurVnWToMxVQu4/s320/borscht+in+the+pot.JPG" width="239" /></a></div><br />
I'm imagining this with a thick slice of toasted sour dough....<br />
<br />
Enjoy!!Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com0tag:blogger.com,1999:blog-1082486217024418107.post-38044882463766414252010-11-22T15:49:00.003-05:002010-11-22T15:58:06.975-05:00Coconut Macaroons by the Gentile<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxS15dJSkUlxW8-TzE6fb_kspvziCJAxErCZHCIBv0-BfBhqabJT05WvJIjq0j0HHcnvLw9LdfMMtpxY9WBZ_oXaRjcPhYYODta0qJ0K9WLbEV8JJqutvHN_AODnW3_n4yoX0QR1OLDg/s1600/finished+macaroons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxS15dJSkUlxW8-TzE6fb_kspvziCJAxErCZHCIBv0-BfBhqabJT05WvJIjq0j0HHcnvLw9LdfMMtpxY9WBZ_oXaRjcPhYYODta0qJ0K9WLbEV8JJqutvHN_AODnW3_n4yoX0QR1OLDg/s400/finished+macaroons.jpg" width="300" /></a></div><br />
<br />
Masha needs her macaroons NOW and I don't know if you've ever tried to get between her and her macaroons but it's just unwise so here it is. Yep. I said it.<br />
<br />
Stuff you'll need;<br />
<br />
<ul><li>One package shredded coconut (about 3 cups) (I suggest the unsweetened if you can get it otherwise they get too sugary)</li>
<li>One can sweetened condensed milk</li>
<li>Two egg whites - beaten stiff</li>
<li>1 tsp cream of tartar (to beat the egg whites)</li>
<li>1tsp almond extract (or vanilla - that's good too)</li>
</ul><br />
<br />
Oven to 350<br />
<br />
Beat egg whites with cream of tartar until stiff peaks form. In a separate bowl, combine coconut, condensed milk and extract, forming a thick putty or paste. Fold the egg white mix into the coconut mix gently (don't want to destroy the egg whites.)<br />
<br />
Drop heaping spoonfuls onto a greased cookie sheet (or use a silpat - my favorite tool) with enough space in between for a little bit of spread, bake for 8 to 12 min until the edges become golden brown.<br />
<br />
If you really want to be schmancy, you can melt down some chocolate and carefully dip the macaroons into them for a little twist!<br />
<br />
The gentile girl brings dessert....Enjoy!!Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com3tag:blogger.com,1999:blog-1082486217024418107.post-7846572156661241082010-11-22T14:13:00.002-05:002010-11-22T17:23:17.188-05:00Butternut, bacon and white bean ravioli<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/AVvXsEjFJ9ZGNzEqgkWRHL_B_f7V6A9kLaLl6yhhrk8hMAZoiMvZ9_wkBYxnL8gxGrlFLDZGxnxTjW450GteUmQul2WoBmowBkWjxSxMx8IRnK0b7NSW05SEojCP-DZTIFQzB4LZ2iqXj2CJEKQ/s1600/IMG_3154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJ9ZGNzEqgkWRHL_B_f7V6A9kLaLl6yhhrk8hMAZoiMvZ9_wkBYxnL8gxGrlFLDZGxnxTjW450GteUmQul2WoBmowBkWjxSxMx8IRnK0b7NSW05SEojCP-DZTIFQzB4LZ2iqXj2CJEKQ/s400/IMG_3154.JPG" width="298" /></a></div><br />
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<br />
<br />
It's Autumn, which makes me feel like it's time for some kind of comfort food. Plus I've seen butternut squash all over the place and it's as though it's calling to me so that's the impetus for this dish. There are tons of options on what to put in the middle - blanched spinach with sausage and ricotta comes to mine - or a veggie mix perhaps? If you're using fresh pasta (below) you'll want to make sure that your filling is pre-cooked, as the actual boiling time of the ravioli is not long enough to cook fillings through. <br />
<br />
Stuff you'll need:<br />
<br />
<ul><li>2 - 3 cups of butternut squash, roasted (instructions below) and smashed</li>
<li>5 Spice powder</li>
<li>Olive oil</li>
<li>One clove of garlic - diced up</li>
<li>sweet onion diced into small bits (optional)</li>
<li>3 tablespoons of heavy cream (give or take)</li>
<li>3 tablespoons of water (give or take)</li>
<li>1/2 cup of bacon - diced (up to a cup if you, like me, are a bacon lover...)</li>
<li>1/2 cup of white beans</li>
<li>4 cups semolina flour + enough to dust surfaces and coat finished ravioli</li>
<li>2 cup of water</li>
<li>1 (or 2 - let's be honest butter is awesome...) stick of butter or 4oz of <a href="http://chisfood.blogspot.com/2010/06/creamy-delicious-homemade-butter.html">home made butter</a></li>
<li>Handful of fresh sage (chopped)</li>
</ul><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">There are a lot of steps to this but the pay off is sooo worth it and none of the steps is difficult - ready?</div><div><br />
</div><br />
Heat the oven to 400.<br />
<br />
Starting with the squash - peel and cut into 1 to 2 inch chunks, put it in a bowl and toss with a splash of olive oil and 5 spice powder to coat. Lay the chunks of seasoned squash in a roasting pan with high sides, spread the squash out to an even layer (I used my silpat which doesn't actually fit in the pan, but makes for super easy clean up, parchment would help as an alternative - the squash is high in sugar and will stick like crazy to your cookwear when it starts to caramelize in the oven)<br />
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Put the diced squash into the oven and roast for about 40 to 50 min till tender. Pull the squash out, and let it cool for a couple min. then using a fork make a nice mash of the squash. Set it aside.<br />
<br />
Find a pan that is large enough for the squash, beans and bacon combined - I used a saute pan. Drop the diced bacon and stir while cooking - you're going for softened and caramelized, but not crunchy - you don't want crunchy, crunchy bits inside of ravioli can be unsettling...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9NFZRFKrtZvcXZh4SJyO4jFQD5lyVShkXnQ9E6Dkorj5LFsVan3uY_y02iR-EUFazbs3daYM4S8wNBuLEz1VCNE4h-wYeFivLOIjWWnsAJ7cBRJC2KGYzBEtRMnMqqhwy5PM4pB8t_w/s1600/IMG_3140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9NFZRFKrtZvcXZh4SJyO4jFQD5lyVShkXnQ9E6Dkorj5LFsVan3uY_y02iR-EUFazbs3daYM4S8wNBuLEz1VCNE4h-wYeFivLOIjWWnsAJ7cBRJC2KGYzBEtRMnMqqhwy5PM4pB8t_w/s320/IMG_3140.JPG" width="239" /></a></div><br />
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Add the garlic (and onions if you're using them), and continue to stir as they cook, letting them caramelize and become translucent. Turn off the heat, and set aside to let the temp come down a bit. We'll get back to this in a little bit when it's cooled off.<br />
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We're going to take a second to attend to the pasta here. In a large mixing bowl, add one cup of water to two cups of semolina flour - stir well to incorporate, it should result in a firm if slightly sticky dough. Turn the dough out onto a well floured counter and knead till you have a smooth ball. Cover with plastic wrap, making sure the wrap touches the surface of the dough and place in the refrigerator for 30 min. The glutens have to have time to do their thing in order to ensure that you have pasta that cooks to a nice al dente rather than dissolve when they hit the water.<br />
<br />
Now, back to the filling. Add canned white beans to the bacon/onion mix, and stir, then fold in the butternut (folding will keep the beans intact) and add the cream bit by bit - you want to get a paste like consistency without annihilating the beans.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mDU7bFb3JeIroJpcjeVFJ8Pt1Fk3XyukkbPzs9yWeTkWCgamWSU_fbVhPZfzY-iac0dk-iVF0T6v3PbeztjlP1zWZX-e8UucFvoeWFk8DoFa-pxS-9sT6hVG8rIaxu7cSCgwKmDHGQ0/s1600/IMG_3142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_mDU7bFb3JeIroJpcjeVFJ8Pt1Fk3XyukkbPzs9yWeTkWCgamWSU_fbVhPZfzY-iac0dk-iVF0T6v3PbeztjlP1zWZX-e8UucFvoeWFk8DoFa-pxS-9sT6hVG8rIaxu7cSCgwKmDHGQ0/s320/IMG_3142.JPG" width="239" /></a></div><br />
Transfer the filling mix to a covered container and place in the refrigerator for the time being, and back to the noodles. <br />
<br />
Retrieve your pasta dough, and turn out onto a well floured surface. My kitchen space is limited so I had to break my pasta dough into 3 portions. Roll the pasta out to thin sheets, but not so thin that you can see through or that light comes through, add more flour to the rolling usrface as you need it to prevent the pasta from sticking.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8xjdXAzpuu7SO7s-BkfpwbkIEl_CGv6aK56jRExSPByfbriN1ik6Igz_yvRDCrJE97Ra70pruU9H4oXyycNsOo0SdEN5avE2HV2TDghFHo-Uf-Lzmj96tRiJ-PaNx2Rk7OnUEIPciH4/s1600/IMG_3148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8xjdXAzpuu7SO7s-BkfpwbkIEl_CGv6aK56jRExSPByfbriN1ik6Igz_yvRDCrJE97Ra70pruU9H4oXyycNsOo0SdEN5avE2HV2TDghFHo-Uf-Lzmj96tRiJ-PaNx2Rk7OnUEIPciH4/s320/IMG_3148.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You have a couple of method options here, you can put dollops of filling on one side, fold in half, seal and cut or you can roll a second sheet, put dollops of filling on one side, seal and cover and cut random shapes, or you can do what I did - make square (ish) ravioli. I'll explain what I did, but have fun with this - there are no rules! the imperfections are what make the ravioli a rustic home made look.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I cut the pasta into two fat strips and put spoonfuls of filling evenly spaced on one of the two. Then brush the edges and in between the filling portions with an egg wash (one egg beaten with water added) like this;</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGbFWN6i142WVh4qcPpSlQ8L4IG1Y3pCNdr6gpLvekmvsuUk2QJBKmKUVDGP4Uo5gr4D057jvu8dUgYkoXS_jtm1d_ykmFil2knnj_2t4K0BqlvAfPE5FvOSycW57-MfxK3Zt7gTNrcY/s1600/IMG_3152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGbFWN6i142WVh4qcPpSlQ8L4IG1Y3pCNdr6gpLvekmvsuUk2QJBKmKUVDGP4Uo5gr4D057jvu8dUgYkoXS_jtm1d_ykmFil2knnj_2t4K0BqlvAfPE5FvOSycW57-MfxK3Zt7gTNrcY/s320/IMG_3152.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: left;">Try to push out as much air as possible around the filling as you seal the ravioli, and be careful not to tear the pasta. Press the edges to seal the filling in - you could actually use cookie cutters to seal the pasta and make fun shapes as well, or the tines of a fork to make fancy crimps around the edge. You should wind up with your variation of something like this;</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3qzXl2rPnk1pNjtuyp-D1lKRs37kV35umPW0TgD66RUei3H6_49RCrxhZxsS7N3v2rVdqn1c7UFdya2D0aO-llvJjul2SNToHmLUNA16T-5GSAra7ezvIKaaBAP8lF3egc3d5yvVeS4/s1600/IMG_3156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3qzXl2rPnk1pNjtuyp-D1lKRs37kV35umPW0TgD66RUei3H6_49RCrxhZxsS7N3v2rVdqn1c7UFdya2D0aO-llvJjul2SNToHmLUNA16T-5GSAra7ezvIKaaBAP8lF3egc3d5yvVeS4/s320/IMG_3156.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: left;">You'll want to set the ravioli aside to dry for about an hour before cooking, which will help give it a nice final texture.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To serve the ravioli;</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bring a large pot of salted water to a rolling boil -you want to make sure you have enough space in the pot for the raviolis to move about so they don't stick together. Add the ravioli carefully - no splashing - and allow them to cook for about 5 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a separate pan, melt down a stick or two of butter - add the sage and let it brew over medium heat while the pasta cooks - the butter should start to brown just a bit, and you'll smell the sage in the butter. When the ravioli is just about done, remove them one at a time from the pot and slide them into the melted butter - be careful, it'll sizzle up a bit. Slide the ravioli around a bit to coat them, then plate and serve em up!</div><div class="separator" style="clear: both; text-align: left;">I was so hungry I neglected to take a proper photo of the final dish but here's a poorly lit camera phone snapshot so you can get an idea of what you're going to get;</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharfYFsPSXohkAVG9k_pMp67h1DoKVt5UHM-v6JIUOFKPSpkhrhBxRF43s7Cc-fI8LUA4NnU6qUwxxUNeQ-zRQxbxPK65DvmrYG9gfSMdipupwxU5a4bj4nf2UbeW1UwVaDQRIv7SSmCY/s1600/IMG_3160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharfYFsPSXohkAVG9k_pMp67h1DoKVt5UHM-v6JIUOFKPSpkhrhBxRF43s7Cc-fI8LUA4NnU6qUwxxUNeQ-zRQxbxPK65DvmrYG9gfSMdipupwxU5a4bj4nf2UbeW1UwVaDQRIv7SSmCY/s320/IMG_3160.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sprinkle a little bit of Parmesan and a touch of sea salt on top for a nice contrast to the sweet filling, and voila you have your home made ravioli!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com0tag:blogger.com,1999:blog-1082486217024418107.post-26190107030101215622010-11-14T21:17:00.001-05:002010-11-15T08:34:46.312-05:00Simmered Daikon<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/AVvXsEgdRtVzGFhIl9p6BY5Yc_RC_iLhR2F9JcxfLAMcRKqkDYDT1i5aNQI2BWwIWrpnZCzoUh8IbfQyXWky_ZcPqEdoOcjyMJXuYctFA9KjUg4iJ0SZZrhC1jCu8vhyeKUA1PaUo712vTswzOw/s1600/plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRtVzGFhIl9p6BY5Yc_RC_iLhR2F9JcxfLAMcRKqkDYDT1i5aNQI2BWwIWrpnZCzoUh8IbfQyXWky_ZcPqEdoOcjyMJXuYctFA9KjUg4iJ0SZZrhC1jCu8vhyeKUA1PaUo712vTswzOw/s400/plated.jpg" width="298" /></a></div><br />
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My mom used to make this dish - but at the time I wasn't a fan of daikon so I really didn't eat it. Naturally mom knew best and now I find myself making this dish - although it's really mostly out of curiosity about technique and the amazing flavor of the broth, more so than sudden love for the flavor of this particular vegetable.<br />
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Bonus - it's easy to make this dish vegan if need be, by substituting a soy broth for the dashi broth (dashi involves steeping dried fish in the soup base, so it's really just a matter of how strict you need to be.)<br />
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Stuff you'll need:<br />
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<ul><li><a href="http://chisfood.blogspot.com/2010/09/dashi-to-die-for.html">Dashi stock</a> - enough to cover the daikon slices (I used about 4-5 cups, click the link for the recipe)</li>
<li>Soy sauce to taste - a couple of table spoons for the non-vegan version, about 1/4 to 1/2 cup for the vegan version</li>
<li>Mirin - 2 - 3 table spoons</li>
<li>Dried Shitake - again use dried here the fresh ones don't have the flavor or aroma</li>
<li>Daikon - Japanese radish, looks like a massive white carrot on steroids</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHHSLdH8z2HV_BYFTdLgoxsxSKINKK16XXArHfNIkZATWllWe1q3MRdsrB_8HsnSk_0Qi5drAQux2l-sp7D-i5BS6LLmvxT-Lso_2LXFMNJTJdGAFyWENGGDCsa1QHqvQyLu1yYQ2iHY/s1600/IMG_3016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHHSLdH8z2HV_BYFTdLgoxsxSKINKK16XXArHfNIkZATWllWe1q3MRdsrB_8HsnSk_0Qi5drAQux2l-sp7D-i5BS6LLmvxT-Lso_2LXFMNJTJdGAFyWENGGDCsa1QHqvQyLu1yYQ2iHY/s320/IMG_3016.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5e9l7gYHGv5SVWeqzZ4BHZMZcP3zyGcZRTieCEQmOWXBbpPrtV1dbHx7QFg4qj6EUQRbnyuUsABpTop8GIfmefHGJs6MMxf9K6u-ghEhFVeq8s47SzP3sqfnrvZa2IH96vRy1QHG2to/s1600/IMG_3019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5e9l7gYHGv5SVWeqzZ4BHZMZcP3zyGcZRTieCEQmOWXBbpPrtV1dbHx7QFg4qj6EUQRbnyuUsABpTop8GIfmefHGJs6MMxf9K6u-ghEhFVeq8s47SzP3sqfnrvZa2IH96vRy1QHG2to/s320/IMG_3019.JPG" width="239" /></a></div><br />
Peel the thin outer skin from the daikon, and slice into fat slices - I find just under an inch works for me. Using a pair of chopsticks for a guide, slice part way thru the slice creating an 'X' on the surface. This is both decorative and practical as it helps the simmering sauce penetrate the daikon slices.<br />
<div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vUkkNoVqwe0GtSUBcPNZknPoyav1MDJx_sdpPGtzC0AqSDvGsiXUKaZ0vTBGbK0XgAG4WZdBERp8woqexSIUlD_w_8k2f9nIBDGdtPyzP7N0mlQz3iQDkmvdLR9xUaA18Hp0wucM6WY/s1600/IMG_3025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vUkkNoVqwe0GtSUBcPNZknPoyav1MDJx_sdpPGtzC0AqSDvGsiXUKaZ0vTBGbK0XgAG4WZdBERp8woqexSIUlD_w_8k2f9nIBDGdtPyzP7N0mlQz3iQDkmvdLR9xUaA18Hp0wucM6WY/s320/IMG_3025.JPG" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUE-HObF6B4S7bQbdkCNgDLibKbfw4bDgrL19fM32iaycN3C5v2HYNiUBz-mr6ohMScJDylySEUbOtA9S2ZR6KudngCHCwjfzzSqJGmBmmJa2B7M7SkGkmRfVyyudVmwZgZ0U7bEGiC0/s1600/daikon+in+pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUE-HObF6B4S7bQbdkCNgDLibKbfw4bDgrL19fM32iaycN3C5v2HYNiUBz-mr6ohMScJDylySEUbOtA9S2ZR6KudngCHCwjfzzSqJGmBmmJa2B7M7SkGkmRfVyyudVmwZgZ0U7bEGiC0/s320/daikon+in+pot.jpg" width="239" /></a></div><br />
Put the daikon and the dried mushrooms in a pot with the dashi stock add soy sauce and mirin to taste (I prefer to go light on the soy sauce as it results in more delicate flavors in the end) cover the pot, and bring to a boil, move the lid aside a bit to let steam escape, turn the heat down and simmer until the daikon are tender and start to become ever so slightly translucent. <br />
<br />
The vegan substitute for dashi stock would be more soy sauce, and mirin - also adding a piece of thick konbu to the pot - the flavor will be similar to what you would get if you use dashi, but without the fish stock flavor.<br />
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Enjoy!!</div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com1tag:blogger.com,1999:blog-1082486217024418107.post-30281916893396496692010-11-12T11:40:00.001-05:002010-11-12T12:46:03.131-05:00Dirty Green Beans!<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQfZCk4ohCP4UP20YfgXgvZzs4xwrdnH1vdzBgTfZS6oXVcgiNEko7X0VuX7Q9bsYX-8BOkFgd8TlVoabvZdb_9ehnm-adfuhpQIwsbBVTyScmsA6MCPIvmvDTT6YR4_SlaOTBayzhAc/s1600/IMG_2970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQfZCk4ohCP4UP20YfgXgvZzs4xwrdnH1vdzBgTfZS6oXVcgiNEko7X0VuX7Q9bsYX-8BOkFgd8TlVoabvZdb_9ehnm-adfuhpQIwsbBVTyScmsA6MCPIvmvDTT6YR4_SlaOTBayzhAc/s400/IMG_2970.JPG" style="cursor: move;" width="298" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This dish is probably one of the easiest ever to make. Like most Japanese food, there are a couple or few steps but still way simple. Bonus is - it tastes sooo good! This is usually the first empty plate on the table!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Stuff you'll need;</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li>Green beans - string beans, yellow beans would work too</li>
<li>Black sesame seeds</li>
<li>Sesame oil</li>
<li>Soy sauce </li>
<li>Mirin (optional) </li>
<li>Chili paste (sriracha - also optional)</li>
</ul><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Bring a large pot of water to a boil - while the water is boiling, clean and dice your beans - I like the segments to be somewhere between one and two inches long but it's totally up to personal preference.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add beans to water, and cook for about 3 minutes - you want the beans to soften a bit without becoming mushy because you're going to man-handle them in a moment.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Once the beans are cooked, transfer them to a roomy bowl and set aside.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">In a clean dry skillet, pour out your black sesame seeds - do NOT add oil or water or anything else, you want to dry roast the seeds. Stir the seeds constantly - keep them moving for about 4 min. you'll know they're ready when you start to hear them popping. Pull the off the heat - now I use my coffee grinder for this, but you could actually either use a mortar pestle or just leave the seeds whole if you like. I prefer them ground as I like the flavor that releases from them. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Grind those sesame seeds into a fine powder. Take your cooked beans and drizzle them with the sesame oil, toss them to coat - add soy sauce to taste (optionally this is where you could add in some mirin or sriracha or both) . Once the beans are coated, dump the ground sesame right on top and stir to coat.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawDPGWVAfr9oFg8MhfHa2tMxwgboVgzcd5xq7XuM2hJidInWSW0j74C_OED5w2Q83nv7meX3BvWe9w6CrsW2ZRFi04YCWubICDRVao6j30jPl7hrakUzzntuvH1s9ozJ56nrZkZFuPKI/s1600/IMG_2969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawDPGWVAfr9oFg8MhfHa2tMxwgboVgzcd5xq7XuM2hJidInWSW0j74C_OED5w2Q83nv7meX3BvWe9w6CrsW2ZRFi04YCWubICDRVao6j30jPl7hrakUzzntuvH1s9ozJ56nrZkZFuPKI/s320/IMG_2969.JPG" style="cursor: move;" width="239" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The trick at this point is going to be plating them and getting them to the table without eating them all standing over the sink in the kitchen! </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">And that's it - you're done!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Enjoy!!</div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com1tag:blogger.com,1999:blog-1082486217024418107.post-19445529809716968612010-11-12T11:14:00.001-05:002010-11-14T14:03:45.516-05:00De-constructed lasagna for Shani<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotNZWEVs5pqAJywVsGRNrfB22iAzZ9aI53eR0aUhIXrBcGMrBFXaNWp4GtdNIDhFUlFkMIPf8XTGntje4VUi4DOZQaPeNdecxWgXXpuQe3h1TirGBAUxLh8UGS-CGc2dmCo0-vve_QXM/s1600/IMG_2973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotNZWEVs5pqAJywVsGRNrfB22iAzZ9aI53eR0aUhIXrBcGMrBFXaNWp4GtdNIDhFUlFkMIPf8XTGntje4VUi4DOZQaPeNdecxWgXXpuQe3h1TirGBAUxLh8UGS-CGc2dmCo0-vve_QXM/s400/IMG_2973.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>This dish is an example of me living up to what I say - there's nothing to be afraid of in cooking, it's either going to work or it's not - even if it only 'kind of' works, it's a great opportunity to improve things!<br />
<br />
My very first attempt at pasta - vegan pasta at that - is a perfect example.<br />
<br />
I was not aware you could make pasta without eggs - seemed impossible to me. Then a friend came over to eat, and this friend happened to be vegan, and similar to when my Shani came over and I had to think of something vegan to serve for dinner, I had impetus to sort out something other than a slab of cow. <br />
<br />
And being admittedly too lazy to commit to a full baking dish of lasagna, I thought I'd try to be clever and 'de-construct' the dish. I can def. use some practice here - it doesn't look quite like I would like it to but you get the idea...<br />
<br />
Stuff you'll need;<br />
<br />
<ul><li>Seminola flour - something about the gluten levels in this pasta make it excellent for making pasta. I'm going to look it up later but for now just know this is what you need</li>
<li>Water - it would probably be helpful for me to know how much water, but I really didn't measure it. Water is a safe ingredient, if you add it slowly chances are you'll be OK without measuring it...</li>
<li>Pinch (literally) of salt - I didn't actually put salt in the pasta dough (my doc. would be so proud) but most recipes online would call for it so I'm listing it here. Honest, you can skip it.</li>
</ul><br />
I looked at about 12 different versions of vegan pasta recipes online, they all tell you to pour out XX grams of seminola flour onto a wooden board, made a hollow in the center and mix the flour in slowly. It looks very authentic, but I have a kitchen that was built in a space that used to be a closet and I just don't have that kind of counter space so I used a bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQmxhD2q-oyYM8m8v-kRPQ42bE8N2jVMTrprYXd3ZKiJxXQWeMeCmBHMki0stx0Sq9h9LmLyjQlc2xg7rINbrf8QhJ2DMm8mokwMFpRVegqaBfxXL5TNuBriHz3y5bLSFx-FZK3l_SrzQ/s1600/IMG_1644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQmxhD2q-oyYM8m8v-kRPQ42bE8N2jVMTrprYXd3ZKiJxXQWeMeCmBHMki0stx0Sq9h9LmLyjQlc2xg7rINbrf8QhJ2DMm8mokwMFpRVegqaBfxXL5TNuBriHz3y5bLSFx-FZK3l_SrzQ/s320/IMG_1644.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">That's the whole thing. There's really just no "mixing on the counter" when you have no counter...</span></div><br />
In a roomy bowl, dump about 2 cups of seminola flour (if you only have 2 cups cut this in half - you're going to need extra flour to work the dough later) - add about a quarter cup of water, and stir gently to combine - there's no need to be overly vigorous just yet, you want to build the dough slowly and ensure equal saturation of all the grain first. Add water a bit at a time (by a bit, I mean a couple tablespoons) and continue to mix. You should notice that the mixture is starting to clump - clumping at this juncture is good.<br />
<br />
In all you'll probably add just under a cup of water to form the dough - it's roughly a two (flour) to one (water) ratio, less a little water. It's always easy to add water so proceed slowly, you're making pasta dough not pancake batter. Oh and I use a fork for the first part of this. Waaaay less messy...<br />
<br />
Once you've managed to incorporate all the flour, you're going to need to get your hands in on it - wash and dry your hands, and get in there smashing the little bits together tor form one big ball of dough. Once you've got one ball of dough, play with it a bit! Stretch it out, fold it in half, do it again and again! Squeeze it from one end to the other into weird shapes, put it on a lightly floured work space and smash it with the heel of your hand and fold it back up - whatever, you're going to want to abuse the dough for about 10 min. You're "stretching the glutens" by doing this - really just ensuring that the moisture content is equally distributed.<br />
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Divide up the dough and roll it out - now this is where I had challenges - I don't have a pasta machine. I hand rolled the dough with a rolling pin - while on some level this made me feel very smug and look-how-authentic-I-am, on the other hand it made me realize that I need a boatload more practice. I will admit that my noodles were all over the place in thickness.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3efG_7vcFemL0jWbQPIWZgFFiucvUjxKCCNkGkdtEcxaL764pS4mttyt6IuZlM0-35Bt795Mwq2S22pPUnrOv4SMOo8WS_9G67z6dgFHimK4mtvfiiJwVdl6DGtgr2vqiULFfpfhoxA/s1600/IMG_2966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3efG_7vcFemL0jWbQPIWZgFFiucvUjxKCCNkGkdtEcxaL764pS4mttyt6IuZlM0-35Bt795Mwq2S22pPUnrOv4SMOo8WS_9G67z6dgFHimK4mtvfiiJwVdl6DGtgr2vqiULFfpfhoxA/s320/IMG_2966.JPG" width="239" /></a></div>Make sure to flour your working surface to make sure that the pasta doesn't stick and proceed to roll it out. you want thin as-even-as-possible sheets. As you're rolling the pasta out, be liberal with the flour, it'll help keep everything from sticking together.<br />
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Now here's another fun part - the shapes. I'm sure there's a pasta aficionado somewhere that's about to be horrified but this part is too much fun to let that sway me. The first batch of noodles, I cut into something 'like' lasagna shaped noodles because I wanted to plate them folded up on themselves. The next batch I used a cookie cutter and went to town - the point being let your presentation determine the shapes! I haven't tried any of the rolled shapes yet, just flat ones, but have some fun with it!<br />
<br />
Once you've got the shapes you need but your well dusted noodles on a well dusted plate and let them dry a bit - dry noodles are less likely to dissolve in a pot of boiling water, and it's easier to get a nice al dente texture from them. Once you're noodles have dried a bit (they don't need to be stiff like store bought noodles but you do want them to dry for at least an hour), boil up a big pot of water, add salt and a float of olive oil, drop the noodles in and don't walk away. The noodles will start to get floaty in about 2 min - cook them for another minute to two minutes then fish them out. Fresh noodles don't take as long to cook!<br />
<br />
While the noodles are drying it's time to sort out a sauce. While a nice store bought sauce is fine, it's such a great chance to be creative! Here are a couple of options to consider;<br />
<br />
Super-ultra vegan sauce - dice plum tomatoes, sweet onion and garlic, set aside. Warm a generous helping of olive oil in a sauce pan - add the garlic and onions and cook them slowly over medium heat stirring constantly until they start to become soft and translucent. Add the diced tomatoes and a spoonful of tomato paste (canned is fine), and a dash of your favorite dried herb mix (I use herbs de provance), and salt and pepper to taste. Keeping the heat at medium/high, let the tomatoes simmer - they'll start to soften which is exactly what you're looking for. And instead of salt, I used capers - it adds a briney flavor that I thing works really well with the tomatoes. When you can't wait to shovel the sauce into your mouth it's ready - layer it over and between the noodles, top with shredded basil and serve.<br />
<br />
Not so super ultra vegan? Add shredded Parmesan or mozzarella - I did one version with a slice of prosciutto sandwiched in the middle of the stack. The photo at the start of this entry even shows a small stack of garlic chips on the side!<br />
<br />
Herb butter sauce - in a pan, melt a generous clump of butter (I like <a href="http://chisfood.blogspot.com/2010/06/creamy-delicious-homemade-butter.html">home made butter</a> but store bought is fine). Add a handfull of chopped up fresh herbs - sage works really well here. Add salt and pepper as needed. Quick steam a handful of asparagus stalks chopped to about one inch pieces, and toss them into the butter to finish. Layer the asparagus with the noodles (once cooked) topping with remaining butter sauce and a healthy sprinkle of Parmesan cheese.<br />
<br />
I'm sure you can think of other yummy things to put on top of a dish of pasta right?<br />
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Enjoy!Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com1tag:blogger.com,1999:blog-1082486217024418107.post-7517408164637888732010-11-06T18:45:00.000-04:002010-11-06T18:45:33.329-04:00Macha and smashed Lavender Creme Brulee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rp7sOSlRig4KfOTcd_r8sBnvOzg9yV9RZnqouSWadTLTxg8Fe5nmMGO1Ar2Q2Y_sKYEVlrakyPDiOUVVI7BSFcS27CA1Rt3f5S3tw31kTcOr8mCU48GVkjW5qosPvcptrRGnqeOWxPI/s1600/IMG_2899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rp7sOSlRig4KfOTcd_r8sBnvOzg9yV9RZnqouSWadTLTxg8Fe5nmMGO1Ar2Q2Y_sKYEVlrakyPDiOUVVI7BSFcS27CA1Rt3f5S3tw31kTcOr8mCU48GVkjW5qosPvcptrRGnqeOWxPI/s400/IMG_2899.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: inherit;">I had left over egg yolks, because I've got it in my head I'm going to make French Macarons. The other recipe involves 6 egg whites, so rather than to let the yolks go to waste, I figured I'd bust out the kitchen torch and see what happens...</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
There are a number of different flavors I considered but I decided to twist it around and use macha (green tea powder) AND crushed lavender. (In the past, I've also used thai tea, or vanilla beans or almond extract - all delicious options!)<br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">So for this batch, stuff you'll need:</span><br />
<span class="Apple-style-span" style="font-family: inherit;"></span><br />
<br />
<ul><li><span class="Apple-style-span" style="line-height: 16px;">2 cups heavy cream</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">6 large egg yolks</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup sugar, plus more for topping</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">1 heaping Tablespoon of macha powder</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Roughly quarter cup of lavender flowers (crush them with a mortar and pestal to release the flavor)</span></span></li>
</ul><div><span class="Apple-style-span" style="line-height: 16px;">Preheat oven to 350 degrees, and put on a pot of water for the bain Marie.</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;">In a saucepan, heat the cream over medium heat, add lavender flowers and macha powder. Don't let the cream boil - you want it to get warm enough that you can smell the lavender and the macha powder can be incorporated (it'll just float on top of cold cream). About 5 min.</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;">In a separate bowl, whisk egg yolks and sugar together until well blended - yolks without the whites won't gain volume so just make sure everything is well mixed.</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;">Strain the cream to remove the buds from the lavender. Slowly pour about a quarter cup of the warm cream into the egg mixture, while stirring - this process is calling tempering, and it allows you to mix the egg with the warm cream without scrambling the yolks! </span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;">Once the yolks are tempered, you can whisk them back into the remaining cream mixture. Now, I cheated a little bit here - the color wasn't what I wanted it to be, so I added just a touch of green food color - totally unnecessary step but I was going for a more distinguished green color. So sue me.</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;">You'll notice in the photos, I didn't use real ramekins - actually I found these cute little custard cups in SF Chinatown about a billion years ago, and I use these instead whenever I need ramekins. They're cute and the come with matching lids... Ramekins would be ideal, but any single serving oven save ceramic bowl should do the trick.</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;">In a baking pan with high sides, place a dish cloth - this is going to help stabilize the ramekins when you bake. Place about six ramekins in the dish, and divide the creme brulee mix among them. Fill the baking pan with boiling water so that it comes up about half way up the sides of the ramekins - if your oven has shelves that slide out, you may want to do it over there rather than trying to move a pan full of boiling water. Safety first and all that!</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjoI4jkg1kB-l0wTuTddeZlv1YYa5r2idU-5jUX1-WOrTWUntNs6bhSLftlogP_2s1UJO12Oc848SnsK8k4IYgHYqd5nIkQf4jBwhHQL08QHQKrol_g57k2aycbHQN2cBoUhMPU_FwACw/s1600/IMG_2877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjoI4jkg1kB-l0wTuTddeZlv1YYa5r2idU-5jUX1-WOrTWUntNs6bhSLftlogP_2s1UJO12Oc848SnsK8k4IYgHYqd5nIkQf4jBwhHQL08QHQKrol_g57k2aycbHQN2cBoUhMPU_FwACw/s320/IMG_2877.JPG" width="239" /></a></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;">Bake at 350 degrees for about 30 min, or until the edges set and the middle is still jiggly. Take them out of the oven and let them cool a bit then cover place in the fridge to cool even more.</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6R9zZPteqVn9ZOEK6SrA-HlBVsfiZNhtLFp5uLeApu0Xb4Rmr4_Xvk6OKkpvIiZ_PJbUrDmCIZH_jWjoZi5IXPDO6cQzPxrjmIUs52wB_CX8MM6j7iaARu5ro74NW0gCh_1CTh1Ur6M/s1600/IMG_2883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6R9zZPteqVn9ZOEK6SrA-HlBVsfiZNhtLFp5uLeApu0Xb4Rmr4_Xvk6OKkpvIiZ_PJbUrDmCIZH_jWjoZi5IXPDO6cQzPxrjmIUs52wB_CX8MM6j7iaARu5ro74NW0gCh_1CTh1Ur6M/s320/IMG_2883.JPG" width="239" /></a></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;">Before serving, pour a bit of sugar onto the surface of the custard - tilt the dish around to coat the top. </span></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHO03rXQ62lIRP6TvmfPVH5Wb8jhaGX64Tl9XeanzSdKxg7hT26JmPAuwgcqPcgBNHkOEaQpRrU8qxPaPR5zeUN8GnhydBTkUfR5ct3NpGLpSebENjaW8UobPEJK3QtLpbgdEJXpdWnc/s1600/IMG_2887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHO03rXQ62lIRP6TvmfPVH5Wb8jhaGX64Tl9XeanzSdKxg7hT26JmPAuwgcqPcgBNHkOEaQpRrU8qxPaPR5zeUN8GnhydBTkUfR5ct3NpGLpSebENjaW8UobPEJK3QtLpbgdEJXpdWnc/s320/IMG_2887.JPG" width="239" /></a></div><div><span class="Apple-style-span" style="line-height: 16px;"><br />
</span></div><div><span class="Apple-style-span" style="line-height: 16px;">Using a kitchen torch, melt the sugar to create that crunchy crust which is the primary reason to eat creme brulee in the first place. The kitchen torch might take some practice, I pretty consistently get darker sugar than I intend to, although I rather like the taste. Let it cool for a moment to harden and dig in!</span></div><div><span class="Apple-style-span" style="line-height: 16px;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcqQr-9x2wyaluCMAS3oz-LAAa8j2LDypX5Iq0584fV6WVmvZO0ihuRo5rrWmwiy1odlk7VcX4LgekLkKuoWZZBPDBY9P5SHB433xdHjOaMwiS0h9yxgdt6Uf_ndCuKU4C-vI2EQM-cA/s1600/IMG_2892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcqQr-9x2wyaluCMAS3oz-LAAa8j2LDypX5Iq0584fV6WVmvZO0ihuRo5rrWmwiy1odlk7VcX4LgekLkKuoWZZBPDBY9P5SHB433xdHjOaMwiS0h9yxgdt6Uf_ndCuKU4C-vI2EQM-cA/s320/IMG_2892.JPG" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div><span class="Apple-style-span" style="line-height: 16px;">Enjoy!!</span></div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com3tag:blogger.com,1999:blog-1082486217024418107.post-18623931721267321482010-10-29T19:08:00.001-04:002010-11-19T18:32:26.644-05:00Munchy Corn Fritters<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/AVvXsEgo28gOncyHdLWia2PiTWK1Mpnm_aiyVgTNjIKxzTNMvHyTjZ1n2K70BOtWFsYgk5peT4RmySMaPAz5Uhvc34pWmwUR1TqPtw5t1ZTABNiKmsuN28vH1rwt-sFSigE-JNVPAlnEbq3IFQo/s1600/IMG_4069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo28gOncyHdLWia2PiTWK1Mpnm_aiyVgTNjIKxzTNMvHyTjZ1n2K70BOtWFsYgk5peT4RmySMaPAz5Uhvc34pWmwUR1TqPtw5t1ZTABNiKmsuN28vH1rwt-sFSigE-JNVPAlnEbq3IFQo/s400/IMG_4069.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>There's a restaurant in San Francisco, called E and O trading company, it's on Sutter street, between Stockton and Grant, and they make corn fritters. Or should I say the BEST corn fritters ever?!!?? This is my humble attempt (second try) to replicate them. Turned out pretty damn good if I do say so myself!<br />
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The first batch was oddly doughy and fluffy in a way that distracted from the corn. Like state fair food. This batch highlighted the flavor of the corn and the scallions with a crispy crunch from the light batter... delish!!<br />
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Stuff you'll need:<br />
<br />
<ul><li>One bag of corn (I used a 16 oz bag)</li>
<li>6 or 8 scallions roughly chopped</li>
<li>pinch of salt</li>
<li>several grinds of black pepper (coarse)</li>
<li>3 egg yolks</li>
<li>2 egg whites - whipped to stiff peaks</li>
<li>3+ tablespoons flour</li>
</ul><br />
Whip egg whites until soft peaks form (then whip a tiny little bit more) and set aside. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwT86brGK0Huzq8zpCobsh-65-EQwXZHW2D9nQFaBaduA4HBk7wUVNzkDOfgFTUQbtQfS2M2GBIAQO_qBw9vcNNCTGkNCjnKY5FUWsvtbo53weLI67LMEb1lRqJleC1mcydjuExZjqFhM/s1600/IMG_2555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwT86brGK0Huzq8zpCobsh-65-EQwXZHW2D9nQFaBaduA4HBk7wUVNzkDOfgFTUQbtQfS2M2GBIAQO_qBw9vcNNCTGkNCjnKY5FUWsvtbo53weLI67LMEb1lRqJleC1mcydjuExZjqFhM/s320/IMG_2555.JPG" width="239" /></a></div>In a large bowl, combine corn, scallions, salt, pepper and 2 of the egg yolks stir until well mixed. Sprinkle in your flour - adding a little at a time to avoid clumping. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbn6iyKEDCa38lQyZemsIfyMtXvamMr7R403OEHjugGEFyqHn7wsViz1H1dHDZp8_X1pLyERb0pocRTvwv3FbYLl0TqZNjXh7Zvn2zf5kpJ9-bLINIng4UTYoxF0nQd-8BJFLJmOCB2ZQ/s1600/IMG_2551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbn6iyKEDCa38lQyZemsIfyMtXvamMr7R403OEHjugGEFyqHn7wsViz1H1dHDZp8_X1pLyERb0pocRTvwv3FbYLl0TqZNjXh7Zvn2zf5kpJ9-bLINIng4UTYoxF0nQd-8BJFLJmOCB2ZQ/s320/IMG_2551.JPG" width="239" /></a></div><br />
Fold egg whites into corn mix 1/3 at a time - you may not need to use all the egg whites so fully incorporate the mix before adding more. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2z6dj9ccjpe4JlQ76pJaY7WDvJYmT4pulzRwOgj305QvuB9SiBN2244YMZwz-4VgehCHW2T6Kvu8hbyHRHGEa4oFVtZiN5E8fSW7MWw3q8SmlUs6tnBU4_w9FSIH0t9e1WIy-aGjlRbg/s1600/IMG_2557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2z6dj9ccjpe4JlQ76pJaY7WDvJYmT4pulzRwOgj305QvuB9SiBN2244YMZwz-4VgehCHW2T6Kvu8hbyHRHGEa4oFVtZiN5E8fSW7MWw3q8SmlUs6tnBU4_w9FSIH0t9e1WIy-aGjlRbg/s320/IMG_2557.JPG" width="239" /></a></div><br />
When finished, your fritter mix should look something like this<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGy_9NWNZmRD4ShjwKMCsZebIJY4xKuGxESZBF0B99ejqVGdac3tovbcEpkQ_FQkK8nzwt69p2V8xKxROjSYolREJKMllPKQkWF-rr7GKkK6zRaGnOfVwhS2Sn0Gurpn8GvhCJB5tgRE/s1600/IMG_2678%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGy_9NWNZmRD4ShjwKMCsZebIJY4xKuGxESZBF0B99ejqVGdac3tovbcEpkQ_FQkK8nzwt69p2V8xKxROjSYolREJKMllPKQkWF-rr7GKkK6zRaGnOfVwhS2Sn0Gurpn8GvhCJB5tgRE/s320/IMG_2678%5B1%5D.JPG" width="239" /></a></div>The idea is you want just enough batter for the kernels to bind but not so much that it's all batter no veg.<br />
<br />
On your stove (unless you happen to have a deep fry machine in which case - we might not be able to be friends or you need to invite me over to use YOUR kitchen...) heat a pan of flavor neutral oil - I like canola oil. You'll need about an two inches of oil at the bottom of the pan, enough for the fritter to float. <br />
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Carefully scoop batter into the hot oil - about a quarter cup at a time for a large fritter. As the batter heats it'll spread a little - if you find they come apart like confetti, add a little flour to the mix. <br />
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Let it fry for about a min and a half then flip and fry for another 1 1/2 min to two min until they turn golden brown. Lift out of the oil and place on a paper towel to drain, and repeat until all the batter is used.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQnWdk8fL3b9-3j9uvd9UWOtdQUI0aznCeWkH9nRrsJ9koTkqg5mHORIrHCenwJzfI7CmyKVrkuEp_tvjJQUgk8JRXzZwN1OnrBNuKXRg6KLz6MawIxKsXqz0HDH2kDVPidbp6a4rfgY/s1600/IMG_2682%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQnWdk8fL3b9-3j9uvd9UWOtdQUI0aznCeWkH9nRrsJ9koTkqg5mHORIrHCenwJzfI7CmyKVrkuEp_tvjJQUgk8JRXzZwN1OnrBNuKXRg6KLz6MawIxKsXqz0HDH2kDVPidbp6a4rfgY/s320/IMG_2682%5B1%5D.JPG" width="239" /></a></div><br />
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Serve with your fav. dipping sauce, here's one version;<br />
<br />
<ul><li>1/2 cup of dark soy sauce or bottled tempura sauce</li>
<li>1 tablespoon sriracha sauce</li>
<li>splash of mirin</li>
</ul>Mix ingredients together and place in a small dish to serve. <br />
<br />
<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I'm a fan of an even simpler version using soy sauce mixed with a little dashi myself. </div><div><br />
</div><br />
Enjoy!!Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com1tag:blogger.com,1999:blog-1082486217024418107.post-69972010230571249332010-10-27T12:41:00.001-04:002010-10-27T14:07:08.083-04:00Black Cod with sweet miso marinade<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2oK48Zthbu-3pcoExVutoa4CVXVBbZfM4bexXecc8H8TZn1X4Wt66Acq6nXGyfNiggpCnIVBkUCTdIJHB8oxO90hLu4bHRiltDF9kAuUmqkUT_KAzmRha1NH_JZuGPlvj9rO8IpPMXQ/s1600/cod.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2oK48Zthbu-3pcoExVutoa4CVXVBbZfM4bexXecc8H8TZn1X4Wt66Acq6nXGyfNiggpCnIVBkUCTdIJHB8oxO90hLu4bHRiltDF9kAuUmqkUT_KAzmRha1NH_JZuGPlvj9rO8IpPMXQ/s400/cod.jpg" width="296" /></a></div><br />
One of my best friends from high school was in town a couple of weeks ago, and she took me to dinner at Nobu on a reservation that was arranged through her sick connections. Wow. Those people know how to make food happen, lemme tell you. We went for the omakase meal, letting the chef decide what to serve us - every single bite was flavorful and unique - not a single wasted bite!<br />
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One of their signature dishes is black cod in a miso marinade - now let me be clear, there is NO way I think for a SECOND that I can possible duplicate the dish exactly. However it did remind me of a version my mom used to make - that I can replicate with some changes owning to the fact that I don't have the sense to ask her how she did it.<br />
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I have to admit, I could eat this every day, and really I haven't managed to get it to turn out exactly the way I want to just yet. I've tried stove top in a cast iron pan, and more recently I tried it in my Foreman Grill which demonstrated to me that I need to replace it as it's now the antithesis of non stick. Ideally I think this dish needs a toaster oven to come out the way I want it to. Guess I'll just have to make it again. Darn.<br />
<br />
But for now, here are the basics, remember it takes a couple of days to marinate the fish completely, though you could probably cheat it if you use a little extra sauce when you cook it. My version is probably a little less sweet than others because I'm trying to minimize carbs so I don't use additional sugar. You can add a table spoon or two (depending on volume of marinade) if you prefer sweeter flavor.<br />
<br />
Stuff you'll need;<br />
<br />
<ul><li>Black cod filets - skin on</li>
<li>Shiro miso (white miso) - about 1/4 cup</li>
<li>Mirin - 4 tbsp give or take</li>
<li>Dashi broth (water will actually do here, I use dashi because I always have a ton on hand.) have a cup or so on hand, this is what you'll use to liquefy the marinade</li>
</ul>Get yourself a ziplock bag, close to the size of the filets with a little space to spare - the idea is to maximize the contact between the fish and the marinade mix. Drop the miso paste, and mirin in the bag, and seal it - massage it a bit till the miso breaks up and the mirin is incorporated. Add the dashi stock little by little (or water) enough to make a viscose marinade. Add the cod to the bag push out as much extra air as you can and seal.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyZlu3wGZHLvBllkQIBpIb5iHVPD2NkUpjaOM9Coj1BYQaDq_N8vaGsafP1_rBzw9_ZcsKgx-7MAwdT8hDLIHpOo2mTFOA9dtG2ZvG_Etf-uU0xiLp5rzoLPjDsx_vBMtk-zpvUob8x0/s1600/IMG_2572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyZlu3wGZHLvBllkQIBpIb5iHVPD2NkUpjaOM9Coj1BYQaDq_N8vaGsafP1_rBzw9_ZcsKgx-7MAwdT8hDLIHpOo2mTFOA9dtG2ZvG_Etf-uU0xiLp5rzoLPjDsx_vBMtk-zpvUob8x0/s400/IMG_2572.JPG" width="298" /></a></div><br />
Now let it sit. For at least 3 days.<br />
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When you're ready to cook pull the cod out of the bag, you might notice some color change, it's fine, that's just the marinade permeating the fillet.<br />
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</div>Looks good already doesn't it! Now, to the cooking. Here's where I'm still stumbling a bit - I like the skin, specifically, I like the skin to get crunchy and charred a bit - it's salty deliciousness that can't be beat. If the fish is properly scaled, and cooked well, the skin is often the best part! <br />
<br />
However I haven't quite figured out how to cook the fish without the skin sticking to the pan and coming off the fish - could have to do with my aversion to non stick pans, or the fact that my overused Foreman Grill's non stick properties are no longer a viable feature. C'est la vie, it's still delicious and I have no shame in scraping the charred skin off the surface of the dish, however to serve to company, I'd prefer it to look better so in an ideal world, I'd recommend using a toaster oven for this dish.<br />
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Toaster oven directions:<br />
Set toaster oven on broil, line your cooking pan with foil for easy clean up after cooking.<br />
Pop the fish in the toaster oven and let it broil for about 6 to 8 min - a little longer if the fillet is particularly thick. Let the skin char a bit, it's sooo good that way!<br />
<br />
Stove top directions:<br />
Add a little bit of flavor neutral oil (I used canola) to a pre warmed pan on medium/ medium high heat. Place the fish in the pan skin side down first, for about 2 min, then flip over and allow it to cook through, about 7 minutes a little longer for a thicker fillet. (note, this method sometimes results in the skin coming off or not enough charring of the skin but it still tastes delicious!)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDFVdyZHxS50Mx_JHJVmUe0G-yoDAEgkY-5ejLNjlBM6cbzRsJTlMrpR-YuUXOMWfYrk-YrdTvhT63UqVPzK73GyGvjMPSb083alfc8KMlB82A-3iVxfdeL48MlDdhE_kGFBcjj2OP6A/s1600/IMG_2060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDFVdyZHxS50Mx_JHJVmUe0G-yoDAEgkY-5ejLNjlBM6cbzRsJTlMrpR-YuUXOMWfYrk-YrdTvhT63UqVPzK73GyGvjMPSb083alfc8KMlB82A-3iVxfdeL48MlDdhE_kGFBcjj2OP6A/s400/IMG_2060.JPG" width="298" /></a></div><br />
Which ever route you take, this dish with it's salty miso flavor goes well with green vegetables - broccoli rabe for example, or asparagus, or blanched spinach. Also, while I'm trying to not eat carbs, this would be fabulous with a robust sticky rice, like Japanese style sticky rice mixed with barley and millet (just throw it all in the rice cooker at once). <br />
<br />
Enjoy!Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com0tag:blogger.com,1999:blog-1082486217024418107.post-19025863767386172422010-10-23T15:37:00.006-04:002011-01-24T11:10:05.723-05:00Five-spice Short Ribs with smashed garlic<div dir="ltr" style="text-align: left;" trbidi="on"><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/AVvXsEgtqrxmWKtkbPLTj6XgZ1Bo2QP4Z2IovTc4qCGEn6pQIGNoONByLAj3qU-IqYFlFZAYUA_iu6i4KqQz1K13xt3MWIm6HzR9EUbIYG5H0t5PNalddfd1Dyxu-PEvLTvuEti0dKhJBPAerJE/s1600/EB789792-C193-4AB8-8D4A-093335B9E6B8%2540nyc.rr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqrxmWKtkbPLTj6XgZ1Bo2QP4Z2IovTc4qCGEn6pQIGNoONByLAj3qU-IqYFlFZAYUA_iu6i4KqQz1K13xt3MWIm6HzR9EUbIYG5H0t5PNalddfd1Dyxu-PEvLTvuEti0dKhJBPAerJE/s400/EB789792-C193-4AB8-8D4A-093335B9E6B8%2540nyc.rr.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">P<span class="Apple-style-span" style="font-size: x-small;">hoto by Amy Fletcher for information go to <a href="http://www.aefletcher.com/">http://www.aefletcher.com/</a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I love short ribs. The tender fatty bits of slow braised meat that fall apart in their buttery goodness - what's not to love??? I've also discovered, I have a fondness for 5 spice powder and garlic and my slow cooker and red wine. So I decided to experiment last night, and the results are what you see above (good thing there's a photo because I don't remember chewing....)<br />
<br />
Beef short ribs go well with a few other flavors - onions, garlic and red wine if you're doing a western style preparation, 5 spice powder, sesame oil, soy sauce, garlic and mirin if you're doing an Asian style preparation. I decided to combine the two and see how it came out - delicious that's how!! I think this would only have been improved if I'd done a stove top or oven braising but I have DVR programming I wanted to catch up on so crock pot it was.<br />
<br />
You're going to need;<br />
<br />
<ul><li>Short ribs - I've used boneless as well as slabs with bone - either works (short ribs shrink like crazy so eye ball two portions size raw for one portion cooked.)</li>
<li>Onion - mine were regular yellow onions, but I bet one of the sweeter varieties would have been good. I used half - you can use the whole thing if you're a big fan of onions</li>
<li>Garlic - I tend to use too much, like 8 cloves, I suggest somewhere around 4</li>
<li>Soy sauce - half a cup or so</li>
<li>Sesame oil - 1 - TBSp</li>
<li>Beef Broth 2 to 3 cups</li>
<li>Splash of rice vinegar (or apple cider vinegar)</li>
<li>Mirin - about 3 table spoons (more or less to taste)</li>
<li>Red wine - I used an inexpensive Cabernet </li>
<li>5 spice powder - about 3 TBSP. </li>
</ul><br />
I discovered that 5 spice powder varies from one place to another - mine personally has 6 spices in it for crying out loud! However, most of the time you'll find it's a combination of cinnamon, clove, anise, licorice root and ginger in varying portions. Mine happens to have fennel in it as well. It's a wonderfully aromatic blend so I wouldn't spend too much time worried about it.<br />
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Dice the onions into substantial chunks - no need for a super fine dice here, one inch chunks ought to do - set aside. Smash the garlic using the side of a chef's knife or cleaver - smashing the cloves make it easy to pull the papery skin off. Cut the short ribs into uniform pieces (figure one or two chunks per serving).<br />
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In the slow cooker/crock pot, combine 5 spice powder, beef broth, soy sauce, red wine, mirin, vinegar, and sesame oil. I find that pouring the oil in last makes it easier to incorporate the 5 spice powder which tends to stubbornly float on top. Stir to mix, and give it a little taste - it might seem a little on the salty side which is fine, but you want to make sure the cooking liquid tastes good from here - I found I added a bit of red wine to make the flavor a bit more robust here. Add the onions and smashed garlic, and the rib meat.<br />
<br />
Turn on the cooker and walk away - my slow cooker has three settings, low high and warm - I set it on high for about 3 hours (it's called a slow cooker for a reason). At about two hours take a peek - you want to make sure the onions are taking on a translucent look to them - give everything a good stir and - if you're like me - now's a good time to poke it. The rib meat needs to fall apart with a fork alone before it's ready. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfZdvUY1IVhitHgRdxbkA-AaWA5Cd6mUd3LQRkYib6B_os2J7FBuAlIVQAvFC9z2ZrcRpkPsa5XQ5-mAGVRNhk9G13Ag8ppg8oige_dCuRknOEr0amnqAMEzyaCk9P5J6TMcVhocByXM/s1600/IMG_2575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfZdvUY1IVhitHgRdxbkA-AaWA5Cd6mUd3LQRkYib6B_os2J7FBuAlIVQAvFC9z2ZrcRpkPsa5XQ5-mAGVRNhk9G13Ag8ppg8oige_dCuRknOEr0amnqAMEzyaCk9P5J6TMcVhocByXM/s320/IMG_2575.JPG" width="239" /></a></div><br />
Once the meat is falling apart soft, you're ready to serve - I found mine took about 3 and a half hours total, times will vary based on your cooker. <br />
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I'd suggest topping it with something green - thinly sliced scallions or chives - cilantro would also probably be good although not sure on that one as I'm one of those people that thinks it tastes a bit like soap. This would be great served on top of a steaming hot bowl of ramen soup as well for those not carb conscious!!<br />
<br />
As a treat thick slices of daikon added in the last hour would also be delicious, as would chunks of carrots or potatos (though less so for the last two in my opinion).<br />
<br />
If you don't have a slow cooker, don't despair, you can make this on a stove top or in the oven;<br />
<br />
I suggest you use a large pot like a cast iron dutch oven. Doesn't have to be cast iron, but I like the way those pots disperse heat. Make sure you have a lid for the pot and if you're putting the pot in the oven, make sure it's oven proof (no plastic handles etc.).<br />
<br />
In Oven directions:<br />
Set your oven to about 350, and for added flavor, pour a splash of oil in the pot first, drop in the garlic and do a quick sear of the short ribs in the pot before you add the braising liquid. Pour in enough liquid to cover the ribs half way (not all the way), cover and pop the whole thing into the oven and let it cook checking periodically to see if you need to add liquid as it cooks off. You want to let it cook until the meat is falling away from the bone.<br />
<br />
Stove top directions;<br />
Pour a splash of oil in the pot first, drop in the garlic and do a quick sear of the short ribs in the pot before you add the braising liquid. Add enough liquid to cover the ribs half way, and bring to a boil. Turn the heat down to the low end of medium and let it simmer slow and low till the meat is fall off the bone tender.<br />
(if you're using a gas oven eye ball it, it's more accurate than the dials, if you're using electric you'll need to pay a little more attention and possibly adjust the heat to get a simmer)<br />
<br />
<br />
Enjoy!</div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com1tag:blogger.com,1999:blog-1082486217024418107.post-35957681893893974442010-09-29T11:44:00.000-04:002010-09-29T11:45:18.331-04:00Dashi to die for<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHVO95AXYjNaVh8s0JajwwyTTHdCFt6eUV47MTM7y1pbN-AM1f-qgmcd2QP9stbGhXvTmQWNH0WFAb4ziA7IJ7sCUpw4EbaGnKSKadD6zIBTJnmr9gNFNMq5_XXCn5AO0OMdorMtyTEc/s1600/finished+broth.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHVO95AXYjNaVh8s0JajwwyTTHdCFt6eUV47MTM7y1pbN-AM1f-qgmcd2QP9stbGhXvTmQWNH0WFAb4ziA7IJ7sCUpw4EbaGnKSKadD6zIBTJnmr9gNFNMq5_XXCn5AO0OMdorMtyTEc/s400/finished+broth.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The weather is getting cooler (finally!) which in my mind, makes it soup season. All kinds of soup! I'm starting this season off with soups based on the ingredients my mom had around the house when I was a kid - Japanese influences, tasty bits. Lots of things like tofu and miso, petals of chicken and fish.<br />
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The bases of many Japanese soups and broths is dashi - the seasoned fish and kelp stock that is the corner stone of many kinds of soup. Without good dashi, you don't get good soup - the nice thing is, the definition of good dashi is entirely up to the person who's holding the spoon. That is to say, my mom might say I'm doing this wrong, but it's been damn tasty. For example, I use shiitake and I like to make the flavors a little stronger in my batches, as I find it lends well to freezing and reheating.<br />
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So, with that in mind, I'll lay out the basic instructions for simple dashi - feel free to change the recipe to your taste. For example David Chang of Momofuku fame makes a bacon variety that I'm dying to try making! I'll let you know when I get around to it. In the meantime I've made a couple dozen batches using the guidelines below and find it gets better every time. <br />
<br />
The ingredients:<br />
<ul><li>Konbu - or Kelp - you can pick this up in most Asian food markets. It looks something like this</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpCp5GxfQOBOnSoXiHzmkv2RPrpgbU4_dd0q0M1ezds1IJTXplVyu3gU3DIXa3N0BBkWf95sbWTEvBBCdSHjooh8dVObEKOkmPfryWEAHQqbycnO3vl-d_SOvzzGhyphenhyphenJg452lttAczzfA/s1600/konbu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzpCp5GxfQOBOnSoXiHzmkv2RPrpgbU4_dd0q0M1ezds1IJTXplVyu3gU3DIXa3N0BBkWf95sbWTEvBBCdSHjooh8dVObEKOkmPfryWEAHQqbycnO3vl-d_SOvzzGhyphenhyphenJg452lttAczzfA/s320/konbu.jpg" width="320" /></a></div><ul><li>Bonito flakes - dried bonito (or Sarda, a type of mackerel), shaved down into flakes, sometimes mixed with dried shaved sardine flakes as well</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGTT5lgjsLLrOU4e0fX1oagzAMUmPzi2DW7CU9Tx9CGetpFtLuMAYXK2e5iteP_UVh4O3fnXMb4HM9QwtWV6kNTCt5ZdV-5mSPX7noSgyk0eyvVttZ1iDeJP076cwao8Vbu5b6ghTbgo/s1600/bonito+flakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGTT5lgjsLLrOU4e0fX1oagzAMUmPzi2DW7CU9Tx9CGetpFtLuMAYXK2e5iteP_UVh4O3fnXMb4HM9QwtWV6kNTCt5ZdV-5mSPX7noSgyk0eyvVttZ1iDeJP076cwao8Vbu5b6ghTbgo/s320/bonito+flakes.JPG" width="238" /></a></div><ul><li>Mirin (Japanese cooking wine) - mine looks like this but I haven't found much difference between brands</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidthJetam_MrfavhPd7DSAOxkKH1j7WUwN7H5IWlH2-tMLq7AfNXA_urI6qs9NDXwXuSjHhBAxetiMj6wAo8Sgy_TVto4DyXI6a_3kIZEVBS7nmGiHBGqXIisntgbH31PcYVwzqa7fx0Q/s1600/mirin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidthJetam_MrfavhPd7DSAOxkKH1j7WUwN7H5IWlH2-tMLq7AfNXA_urI6qs9NDXwXuSjHhBAxetiMj6wAo8Sgy_TVto4DyXI6a_3kIZEVBS7nmGiHBGqXIisntgbH31PcYVwzqa7fx0Q/s320/mirin.jpg" width="320" /></a></div><ul><li>Dried shiitake mushrooms - re-hydrated in water with a splash of soy sauce and a splash of mirin - dried shiitake have a richer flavor than fresh, this would be one instance where I would say don't bother with the fresh version. I should mention - shiitake mushrooms have a spectacularly earthy rich smell and flavor to them. If you're one of those people that doesn't like things like truffles and mushrooms, skip this. Otherwise let them soak for a couple of hours until they're soft, and save the soaking liquid.</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRocUDDv6Z0ERaQ-8NJZzlj6oZoccuR2rPj3CqNHKF384K6D-velIIv_IUQWi-s0M0-lQo2LrIiUDZJYj4V8RpPAl5X0cvEDNDpzFUshAUQJbuONZXuco74iUXNmRQVyfMb5O8Fmgq7dk/s1600/IMG_2013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRocUDDv6Z0ERaQ-8NJZzlj6oZoccuR2rPj3CqNHKF384K6D-velIIv_IUQWi-s0M0-lQo2LrIiUDZJYj4V8RpPAl5X0cvEDNDpzFUshAUQJbuONZXuco74iUXNmRQVyfMb5O8Fmgq7dk/s320/IMG_2013.JPG" width="238" /></a></div><ul><li>Soy Sauce - I'm going to take this opportunity to get on a little soap box about soy sauce. There are a ton of brands out there that aren't real soy sauce - they taste like soy sauce but they involve things like caramel color, even sugar sometimes but no soy beans. Read. The. Label. While real soy sauce comes in several varieties every variety should start with soy beans. If it doesn't say soy beans put it back on the shelf. Good ingredients make good food so I think it's worth paying attenuation. </li>
</ul><ul><li>Water is the last thing - I like to make a big batch and freeze the dashi so I can use it over the next couple of days, so I'd start with around 6 cups of water. </li>
</ul>Put the water into pot large - I use a three quart pot. You want to make sure there's enough space so the broth won't boil over. Slip one sheet of konbu into the water - don't worry about washing it or anything, just straight out of the package, into the water. Bring the water to a simmer and let the konbu steep until it's tender enough to cut into with a fingernail or edge of a spoon. Then turn the water off, and let it sit for another 15 min or so. The water should have developed a briny-kelp fragrance and a slight olive tinge. Many recipes call for taking the konbu out much earlier but I rather like the flavor so I let it steep.<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/AVvXsEjt_EAKP4aIKG_3Kti6xMoP-EQbVct_IzBhy9ZhPcjG1OiuQzq92eXk05noPR5cHfioO-9pkXrwjidPh60sK8f1GtLYXOcGKdK7UhOVSjs6RaiysHKB1pd8BBfwW2fejnNFIhvokDGPm38/s1600/IMG_2015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_EAKP4aIKG_3Kti6xMoP-EQbVct_IzBhy9ZhPcjG1OiuQzq92eXk05noPR5cHfioO-9pkXrwjidPh60sK8f1GtLYXOcGKdK7UhOVSjs6RaiysHKB1pd8BBfwW2fejnNFIhvokDGPm38/s320/IMG_2015.JPG" width="239" /></a></div><br />
Next add the fish flakes - and be generous with them! I use 1 or 2 generous handfuls, or roughly two cups lightly packed. The water should be hot but not necessarily boiling - if need be, turn the heat on medium to low and bring the liquid to a simmer again. Put a lid on the pot and let it steep as well, the flakes will sink to the bottom which is your signal to move on to the next step. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxqlP5lZL_tW-is27xH2vrW6dNExoZwuX-rZxKSEDX70hXrIKwCfNsFL9crNR2Gjiut-tX9YTd7UZjYdXYIOfoKIzJ6bdH4AKP2NFDTZJgCSfucu7_aqLhUOiDqS9GEq1_-A04yjnBXk/s1600/IMG_2030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOxqlP5lZL_tW-is27xH2vrW6dNExoZwuX-rZxKSEDX70hXrIKwCfNsFL9crNR2Gjiut-tX9YTd7UZjYdXYIOfoKIzJ6bdH4AKP2NFDTZJgCSfucu7_aqLhUOiDqS9GEq1_-A04yjnBXk/s320/IMG_2030.JPG" width="239" /></a></div><br />
Strain the flakes out, using a sieve or cheesecloth. I use a conical strainer sometimes called a chinois (although I'm not certain mine is actually a chinois as it's not mesh) Season the resulting broth with splashes of mirin and soy sauce to taste - I tend to leave my dashi a little on the less-seasoned side, to accommodate the various flavors that come from adding it to different recipes like miso soup.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExGDz5m-zc9F04M3qyxndFFkG6LwrqAfnoecf3gxQAyMSfMlmI9YAJzYG9oEi0h5BaZYajMVHJA3VAVnrEt5-mYub4QVD97A47ySL9C-oKRbgleUNb_8nJ7G1HjLdP3nxKfg1CsJTs9M/s1600/IMG_2034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExGDz5m-zc9F04M3qyxndFFkG6LwrqAfnoecf3gxQAyMSfMlmI9YAJzYG9oEi0h5BaZYajMVHJA3VAVnrEt5-mYub4QVD97A47ySL9C-oKRbgleUNb_8nJ7G1HjLdP3nxKfg1CsJTs9M/s320/IMG_2034.JPG" width="238" /></a></div><br />
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The next step is optional, I love the taste of shiitake mushrooms so I think of it as part of the base I pour the soaking liquid from the mushrooms into the broth, then slice up the shiitake and drop them in as well. That gives me a head start the next time I want to use the broth, but it also means I have shiitake in anything I make with the broth. That makes me happy :)<br />
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I pour the dashi into one cup lidded containers to freeze them for later use (there were actually two more, but I couldn't help myself...they never had a chance.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigv4v4PKSoJZN0pPkXYOVLeq45enl1pD9P-IpejJNdcEAPFNLweTgsh4QyT1ATFS_HEKYIsS9qE3kiAz78E7pFN9VpdfPR0C_rEhaObS3k7GtfvGzOIF2V52qAwbXIfTe8OXhANIj9OY/s1600/IMG_2038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigv4v4PKSoJZN0pPkXYOVLeq45enl1pD9P-IpejJNdcEAPFNLweTgsh4QyT1ATFS_HEKYIsS9qE3kiAz78E7pFN9VpdfPR0C_rEhaObS3k7GtfvGzOIF2V52qAwbXIfTe8OXhANIj9OY/s320/IMG_2038.JPG" width="239" /></a></div><br />
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Now you have dashi! Dashi can be used as a base for noodle soup, or hearty but delicate soups. Dashi is also the key ingredient in miso soup - without it miso paste just makes salty water, or as the base for the sauce for tempura and age dashi tofu.<br />
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And sometimes, I like to just have a mug of it by itself to warm up on a chilly day.<br />
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Enjoy!Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com0tag:blogger.com,1999:blog-1082486217024418107.post-64549539632833306092010-08-31T22:06:00.009-04:002010-09-03T09:30:39.872-04:00Chawan Mushi<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/AVvXsEh7yX3fcRagK2uRfC8RWC6cNCk7l3qp6RV-Xh5_5ZS2IWYHKcd2V9lRCyMlF5lrrB35wPwtnbCPWwcgDDDVyGd49wXlOwv8fAbNqkSE-EZKLHL106fbLtnKgpCrY_kg087kiSbWbQsmTS8/s1600/fancy+chawan+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yX3fcRagK2uRfC8RWC6cNCk7l3qp6RV-Xh5_5ZS2IWYHKcd2V9lRCyMlF5lrrB35wPwtnbCPWwcgDDDVyGd49wXlOwv8fAbNqkSE-EZKLHL106fbLtnKgpCrY_kg087kiSbWbQsmTS8/s400/fancy+chawan+2.jpg" width="237" /></a></div><br />
When I was a kid, my mom would occasionally serve a dish that I loved to look at, loved to dig my spoon into, but didn't actually like to eat. Fortunately for my mom, I could be convinced to eat foods that were interesting even if I didn't like the taste. Fortunately for me, my taste buds finally caught up.<br />
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This dish is called Chawan Mushi - it's a savory egg custard, typically served with chunks of seafood buried in soft silky custard - the most difficult part is not burning your mouth on it as you inhale it.<br />
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That said, I'm pretty sure my mom would say I'm doing it weird, but once I started playing with the custard, I couldn't help tweaking the ingredients. So here's the tweaked original version, I'm toying with dessert versions - I'll get back to you on that. <br />
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It's might seem a little more complicated than it really is, because there are some practical things you need to do to get the texture right, but it's really pretty simple to make.<br />
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Prepare a steaming tray/pot, and several heat proof dishes, this recipe yields four servings at about a cup each, but using smaller dishes (ramekins for example) could yield 6 to 8 servings as an appetizer.<br />
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The dashi broth is the key here - I specify dashi broth, because you can purchase dashi in powder form to reconstitute with warm water - but you need the volume of the two cups of liquid to make the custard.<br />
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You can make a traditional dashi stock using dried bonito flakes and konbu - large pieces of seaweed, which can be found in Japanese grocery stores. Bring a couple of cups of water to a boil with the konbu, you'll start to notice a heady aroma coming from the pot, then remove the large pieces and set aside. Add the dried bonito flakes to hot water, letting it steep like tea, then strain. The resulting clear broth is your dashi. <br />
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Alternately you can use dashi powder - I tried both ways myself, and found that a combination of the two (steeping the flakes then adding a little powdered dashi) resulted in the best flavor - the broth should be a little strong as you'll be adding egg to the mixture. An alternative would be to use chicken stock, or beef or vegetable stock - really any clear broth, boiled down a bit to strengthen the flavor. <br />
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Chawan mushi is known for it's earthy flavors, so when making the broth, I like to add the sliced Shitake which lends a nice robust flavor to the broth - if you happen to have Porcini mushroom powder, I'd add that too - yum! If you add sliced mushrooms, you'll want to strain them out so you can measure the liquid - just run it through a sieve and set aside the mushrooms and stock in separate dishes.<br />
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Make the dashi stock in advance, and set it aside - you can even put it in the fridge to cool, it needs to be cool enough not to scramble the eggs when you mix everything up. You're aiming for room temperature or near it.<br />
<ul><li>3 large eggs</li>
<li>2 cups dashi (broth style)</li>
<li>2 to 3 small shitake mushrooms, finely sliced</li>
<li>8 prawns (or scallops, or crab stick - I didn't have seafood the first time so I used sliced chicken, soft tofu would probably be redundant, but one of those fried/baked/smoked/grilled tofu steaks is delish!) </li>
<li>Ginko nuts (if you have them)</li>
<li>Shiso leaves (a chiffonade works best - fancy word for clever slicing up)</li>
</ul>In a small pot, parboil the prawns (or chicken or whatever you're using), I like to add soy sauce to the water for the boil just to season it. Pull the prawns out of the water and set aside, pour the water into the pot you're going to use to steam the custards (extra step - totally unnecessary but I like to add every bit of flavor I can.).<br />
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Crack the eggs into a good sized bowl and blend them - gently - you want to incorporate them thoroughly , without creating bubbles or adding air to them. Slowly stir in your dashi broth.<br />
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In the bottom of the serving/cooking dishes, divide up the prawns, mushrooms from the broth, and ginko nuts - you can get creative adding things here, tomorrow I'm thinking of trying a version with bacon or pork belly...<br />
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Divide the egg mixture evenly into each dish, and cover the top with plastic wrap. Set your steamer on medium heat, and place your dishes in the steamer. <br />
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Now walk away - it'll take 15 to 20 min for a one cup dish of custard to cook through, slightly less for smaller dishes. You can tell the custard is cooked when you tap the edges of the dish and the liquid no longer runs.<br />
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Garnish it with a bit of Shiso chiffonade - take several clean dry shiso leaves (you can get them in Japanese grocery stores) stack them up, and roll them, then slice them thinly - it'll result in ribbons of shiso (also a great technique to have in your pocket for basil and other leafy herbs). Shiso looks like this;<br />
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</div><div class="separator" style="clear: both; text-align: left;">Chiffonade looks like this;</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUjo74w9WQ-Q1jsuLPCbC70B0KN6WK69vMMWjq5AbMsMzX9TZHoM_F5_yHPqFW8Y8etMqx4WfJeq4zylCSgkkoO77d9HLAskpjxdRna6ryywQEp9uV8bWACxVUeNsc-28e1rOn1S54tU/s1600/shiso+chiffonade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUjo74w9WQ-Q1jsuLPCbC70B0KN6WK69vMMWjq5AbMsMzX9TZHoM_F5_yHPqFW8Y8etMqx4WfJeq4zylCSgkkoO77d9HLAskpjxdRna6ryywQEp9uV8bWACxVUeNsc-28e1rOn1S54tU/s320/shiso+chiffonade.jpg" width="320" /></a><br />
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You can serve these hot or cooled, personally I can't wait long enough for them to cool and my mouth is currently all kinds of burnt.<br />
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I'm fussing with a dessert version now -since you can effectively make these low carb and low sugar, I'm thinking some vanilla maybe cinnamon.... like a low carb creme brulee! Anyhow I'll get back on this oneChihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com2tag:blogger.com,1999:blog-1082486217024418107.post-55075976467475439822010-08-23T20:28:00.001-04:002010-08-31T23:47:49.963-04:00Yep, I'm a carnivore.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskvReztmeXxT6BWDFKlYes0FmB7eyEP0flcAzPzIv3KtZsH3ZptMxd1OZNw5BMNPro8VnQiL6PcNxL0qixkvnj2GAnL5sp3MHLBe9xwEQri1Ni5XjczNdX5W9OaNVa6MInKzXwdSr-2g/s1600/IMG_1549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskvReztmeXxT6BWDFKlYes0FmB7eyEP0flcAzPzIv3KtZsH3ZptMxd1OZNw5BMNPro8VnQiL6PcNxL0qixkvnj2GAnL5sp3MHLBe9xwEQri1Ni5XjczNdX5W9OaNVa6MInKzXwdSr-2g/s400/IMG_1549.JPG" width="298" /></a></div><br />
Yesterday, I wandered into Whole Paycheck - that is Whole Foods, on Union Square, in search of some motivation for dinner. Something I'd want to eat this week. And I found it- they had these Rib Eye SLABS, they were passing off as steak in the butcher department. I mean face-sized slabs of aged beef with beautiful marbling.... Really. look;<br />
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</div><div class="separator" style="clear: both; text-align: left;">If you're a carnivore like me, how are you supposed to resist this? What you can't see in this photo, is that it's about 2 inches thick - cut funny, admittedly - I mean did we have to go diagonally across nearly three ribs? But who cares??!! This is a steak for steak eaters...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I dunno about you, but I've f'ed up steak before. No really - I've yanked it off the stove to find there's no pink on the inside, or found it to be charred outside and still moving inside - I've had a challenge finding the perfect medium rare.... but tonight - I did it!! And I thought I should share HOW it was done, in hopes that I can replicate it...so here goes</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oven to 450 - use a cast iron pan for this - really, there is no substitute for this at all - and place the pan in the oven to warm while you prep.</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>One big fat steak. Big, and fat - find a proper butcher, there IS one in your area, you just have to find them. Grocery store cuts of meat are going to cook too fast and won't yield the kind of results you want for this no way no how...</li>
<li>Bulb of garlic - this will come out buttery and soft, you can eat it, smear it on bread, or toss it if you're not a fan of garlic, but it adds flavor to the steak</li>
<li>Shallot - one big fat whole one</li>
<li>Butter - I used fresh home made butter, which lent a creamy taste that was way more than I expected and may have lent to inhaling of the steak</li>
<li>Olive oil</li>
<li>Salt and pepper to taste</li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;">To prep the steak, take it out of the fridge and set it out for about 30 min to bring it to room temp. Sprinkle both sides with salt and pepper and let it rest.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Peel garlic and shallots - my favorite technique for peeling garlic involves smashing cloves with the flat side of a knife - it magically loosens the paper thin skins and allows it to release the flavor without tedious slicing and mincing. Slice the peeled shallots in half - long or short way, no matter, they're getting roasted too!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Set the garlic and shallots aside and get ready to cook - pull the pan out of the oven (leave the oven on) and place it on the stove top on high heat. Pour in a splash of olive oil and a chunk of butter - I never said this would be a low calorie dish...let the oils and fats heat up real good.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place your steak in the hot pan, and don't touch it. Seriously leave it alone for 2 - 3 min - no peeking nothing. Grab a pair of tongs and flip it over and do the same again on the other side - again 2 - 3 min. Sprinkle the shallots and garlic across the entire pan, add another chunk of butter and slide the whole thing into the oven.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Walk away - for about 6 to 8 min. You'll hear crackling, and sizzling, and you'll smell the garlic and you're going to leave it alone. Remember, shorter times for thinner cuts, mine was a little over 2 inches, and it went for 7 min. This is the result;</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69eDK1TrkFRWRHMGPgJbTNWL9gCoq0SEAvMdtQPaNSaCUGOTT6PsceIerNgideP1TMjFJhSTWCbXfe5qPoR1JDvlaoOelKZT-u0J4owSxAbOgKEK6qcczDqLz1R6PHX-PUYI6QZdW2j0/s1600/IMG_1550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69eDK1TrkFRWRHMGPgJbTNWL9gCoq0SEAvMdtQPaNSaCUGOTT6PsceIerNgideP1TMjFJhSTWCbXfe5qPoR1JDvlaoOelKZT-u0J4owSxAbOgKEK6qcczDqLz1R6PHX-PUYI6QZdW2j0/s200/IMG_1550.JPG" width="149" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pleasantly pink, still a little cool in the center, nice caramelizing on the outside....if you're a steak eater, you're drooling now. I ate this with a side of lightly sautéed spinach that I tossed with the roast garlic from the steak pan. It pairs nicely with a robust salad as well - something with hearty greens like romaine and a nice red - I'm working my way through a bottle of lambrusco at the moment...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!!</div>Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com0tag:blogger.com,1999:blog-1082486217024418107.post-67268469172451857572010-08-23T15:41:00.000-04:002010-08-23T15:41:42.056-04:00Stove top grilled shrimp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYKVWDUwfIMHBNUwod8n5ON4UMdT6swr0ezhpX80YS9iAsSGB7VflQhi3XtBvhXFIc1j157InIRAz4r54oFCdll9aHAI6ZlabvD2GjA2-86xrvyKRnDCp5hCLAp9cd7Li21sefJVbCjc/s1600/massive+shrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYKVWDUwfIMHBNUwod8n5ON4UMdT6swr0ezhpX80YS9iAsSGB7VflQhi3XtBvhXFIc1j157InIRAz4r54oFCdll9aHAI6ZlabvD2GjA2-86xrvyKRnDCp5hCLAp9cd7Li21sefJVbCjc/s400/massive+shrimp.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I have to preface this by saying - normally, I don't advocate purchasing specialty cookware. I know I mentioned the slow cooker in a previous post, but that's because it was on sale for $19.95 - that was more of a favor than a "you-gotta-have-one-of-these."<br />
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But this little fish griller from the Japanese market - I think of this as more of a kitchen necessity, source of many of my favorite dishes growing up. (they're called yaki ami)<br />
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</div>My mom used to use this thing to grill fish, roast mochi, cook enoki mushrooms... all manner of yummy right on top of the stove. Also works great for roasting peppers, tomatos and veggies. I picked this one up at Sunrise Mart in the East Village, but I'm sure this or something just like it can be found in many Asian markets. It should run somewhere in the neighborhood of 15 to 25 dollars, some even have legs that will raise it up higher from the flame.<br />
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Older versions were a bit harder to keep clean and necessitated replacement on a fairly regular basis, (I think we had one early on that had an asbestos plate on the bottom...) but this version disassembles relatively easily (OK there are parts that maybe shouldn't have come off, but they did, and they snapped back on reasonably easily so I'm going with it.)<br />
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The first thing I cooked on this were a couple of massive shrimp (the one's above are parked on a full size dinner plate with a one inch border) I found at Grand Central Market, if cooking smaller versions, consider putting them on skewers which have been soaked in water. This is a great way to bring the taste of outdoor open flame cooking indoors (to your tiny NYC apartment).<br />
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Make sure your stove top is clean and free of grease - I realize this sounds obvious but worth mentioning as a grease fire could really put a damper on dinner.<br />
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<ul><li>2 - 3 massive shrimp/prawns - I found these Gulf of Mexico monsters at the Grand Central Market, each one was a good 8 inches from end to end, not including the antennae</li>
<li>1 dollop of Miso paste (roughly one tbsp per shrimp) type of miso is completely a matter of taste - I like aka miso (red miso) or awase miso (white and red combined) but really just a matter of taste.</li>
<li>1/4 cup of water</li>
<li>Sesame oil</li>
</ul><br />
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In a small bowl, mix the miso paste, with the water - adding the water in small measures until you get an emulsified paste similar in texture to hand lotion. Slightly lumpy hand lotion... <br />
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Dip the shrimp - shells and heads on - into the paste. It's important to leave the shells and head on or you'll find the shrimp become inedible due to the saltiness of the miso - I don't care HOW much you like salt, it's too salty. Coat thoroughly, sprinkle with sesame oil and set in the refrigerator for 20 to 30 min to marinate.<br />
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Dip a paper towel into sesame oil and lightly coat the grill top - be careful not to get oil on the pan closest to the flame, or you'll have smoked shrimp and not in a good way. Preheat grill over high for 3 to 4 min, then turn heat down to medium/ medium high.<br />
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Remove the shrimp from the refrigerator and place directly on to the grill - depending on the size of the shrimp, they should take about 2 to 4 min on each side. Don't be alarmed if the shells start to char, it only adds to the flavor. Try not to over cook then shrimp, as most varieties can get rubbery if over cooked.<br />
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Serve whole with mixed greens topped with carrot miso dressing (recipe coming soon)Chihttp://www.blogger.com/profile/07114902598235324829noreply@blogger.com0