tag:blogger.com,1999:blog-33598510214082682682024-03-05T00:02:35.521-05:00From Rags to RestaurantA from-scratch food blog emphasizing local, seasonal eating.
Plays well with Paleo and Gluten Free.
GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-3359851021408268268.post-43932430630993225482013-09-16T15:37:00.003-04:002013-09-16T15:38:21.508-04:00Light and Lemony Fish Cakes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">It's official. Crab cakes are my favorite food. </span><br />
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<span style="font-size: large;">Since moving to Denver, I forgot how much I love crab cakes. Back in PA, the Fiance used to make fun of me- if we ever went out to eat, and crab cakes were on the menu- well, everyone knows what I'm ordering! I can't help myself! They're just so wonderful! Especially when in Maryland with the Fiance's family. </span><br />
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<span style="font-size: large;">This recipe may not be seasonally appropriate, but I found myself in a small crisis recently. My refrigerator is broken. Which means everything in the freezer is defrosting, including a bag of frozen tilapia. FISH CAKE TIME!</span><br />
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<span style="font-size: large;">You can really taste the lemon in these cakes, it's light and refreshing. I dusted the cakes with paprika, chili powder, and fresh pepper before pan-frying and it made for a nice crispy exterior, the cakes flaking apart easily with a fork. These fish cakes are chock full of fish, not a lot of filler here. Just like a fish cake (and crab cake) should be. </span><br />
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<span style="font-size: large;">One of my favorite things about this recipe is it's perfect for make-ahead meals. You can make these fish cakes, freeze them, and then just pop them out when needed for a quick, delicious, light meal. Serve with your favorite tartar sauce, or even better- homemade tartar sauce. </span><br />
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<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><b>Light and Lemony Fish Cakes</b></span></div>
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<a href="http://www.marthastewart.com/340986/lemon-parsley-fish-cakes" target="_blank">Adapted from Martha Stewart's recipe</a></div>
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<span style="font-size: large;">1 lb fresh or frozen tilapia fillets </span><br />
<span style="font-size: large;">2 tbsp olive oil</span><br />
<span style="font-size: large;">2 egg whites, lightly beaten</span><br />
<span style="font-size: large;">2 tbsp mayonnaise</span><br />
<span style="font-size: large;">1 1/2 tbsp fresh lemon juice</span><br />
<span style="font-size: large;">2 tbsp dijon mustard</span><br />
<span style="font-size: large;">6 tbsp panko breadcrumbs</span><br />
<span style="font-size: large;">3 tbsp chopped fresh parsley</span><br />
<span style="font-size: large;">2 shallots, minced (about 2 tsp)</span><br />
<span style="font-size: large;">3 dashes hot sauce</span><br />
<span style="font-size: large;">1/2 tsp paprika</span><br />
<span style="font-size: large;">1/4 tsp chili powder</span><br />
<span style="font-size: large;">1/4 tsp freshly ground pepper </span><br />
<span style="font-size: large;">salt and pepper to taste</span><br />
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<li><span style="font-size: large;">Preheat oven to 400 degrees. Place fish fillets in a baking dish and rub with a tsp of olive oil. Bake 15 to 20 minutes, until fish is cooked through. Remove from oven and cool completely. Pat excess moisture off with a paper towel when cool.</span></li>
<li><span style="font-size: large;">In a large bowl, mix together the egg whites, mayo, lemon juice, mustard, breadcrumbs, parsley, shallots, and hot sauce. Season with a bit of salt and pepper. When fish is cool, flake it with a fork into small chunks (being careful not to mash it!) and add it to the bowl. Mix well. Form into 6 equal size patties. Place on a clean baking sheet in the freezer for 15 minutes before cooking. At this point, you can leave them in the freezer until frozen, remove them and double wrap in plastic wrap and store in ziploc freezer bags for one month if you are making ahead. Defrost before cooking.</span></li>
<li><span style="font-size: large;">After patties have gotten a little stiff after being in the freezer for 15 minutes, remove them and heat 2 tbsp olive oil in a large skillet over medium heat. In a small bowl, mix together the paprika, chili powder, and fresh pepper. Sprinkle this mixture over both sides of the patties. </span></li>
<li><span style="font-size: large;">Once oil is hot, place the patties in the pan and saute until a nice golden brown, about 2 minutes per side. Adding the fish cakes before the oil is hot will make it soggy- the most important step here is waiting for the oil to be hot enough. </span></li>
<li><span style="font-size: large;">Serve immediately. </span></li>
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<br />GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com1tag:blogger.com,1999:blog-3359851021408268268.post-4156929841081777262013-08-27T00:21:00.000-04:002013-08-27T00:21:59.553-04:00Veggie Loaded Meatloaf<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Meatloaf. </span></div>
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<span style="font-size: large;">It sounds so boring. So plain. Some meat. In a loaf form. Woo. </span></div>
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<span style="font-size: large;">But I love meatloaf. It never sounds exciting, but I everytime I find myself shoveling forkfuls into my mouth (in a most lady-like manner, of course), scooping up all the crumbs I've dropped on the table (and the floor, in the most lady-like fashion). </span></div>
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<span style="font-size: large;">The thing about meatloaf is it's really not that healthy. You've got a bunch of meat- usually a mixture of beef and fatty pork, traditionally topped with a bunch of bacon, loaded with bread crumbs, topped with some form of ketchup/ sugar combo. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">So I 'healthified' it. I skipped bacon. In place of regular 'ole beef I used grassfed beef (85% lean). In place of pork I used ground turkey. And in place of bread crumbs I used crushed almonds. Add in a bunch of healthy veggies like kale, carrots, peppers, and even apple, and there you have it- my version of a healthier meatloaf. </span></div>
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<span style="font-size: large;">The kale I added had already been sauteed in garlic with tomatoes (the acid in tomatoes will cut the bitterness in kale- I almost always add tomatoes when making kale). I added the apple for a little sweetness to further combat the bitter kale (The Fiance sure does hate kale). I threw in every other veggie I could find in the fridge, which admittedly, wasn't much. To hold the meatloaf together, I pulsed some almonds in a food processor until ground but not powder to replace the bread crumbs/bread. It worked out well- the almonds added a bit of crunch, though it is a more delicate meatloaf than one made with bread crumbs. Definitely let cool 10 minutes before you attempt to slice or it'll fall apart. Use the sharpest knife you have to slice. </span></div>
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<span style="font-size: large;">Funny story. The Fiance is all like 'what can I do to help?!' (This means he wants me to say 'nothing, sit down, have a beer') I say ' Peel these carrots'. </span></div>
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<span style="font-size: large;">'I don't know how to do that!' says The Fiance. I cock my eyebrow. 'Just use this peeler and peel it!'</span></div>
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<span style="font-size: large;">I continue on tornado-ing around the kitchen, flinging random sauces at walls and throwing crumbs on the floor. I look over at him. He's peeled the carrot. And kept on peeling until all he's got is shaved carrot. 'I thought you wanted Juliet carrots!' he says to me. JULIET CARROTS. Not julienne. I almost died. </span></div>
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<span style="font-size: large;">I took over the peeling from there. </span></div>
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<span style="font-size: large;">So take caution if asking your hubby for help in this recipe, it can get a little sketchy :)</span></div>
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<span style="color: #7f6000; font-size: x-large;"><b>Veggie Loaded Meatloaf</b></span></div>
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<span style="font-size: large;">Meatloaf:</span></div>
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<span style="font-size: large;">1 lb grass-fed beef (I used 85% lean)</span></div>
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<span style="font-size: large;">1 lb turkey sausage</span></div>
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<span style="font-size: large;">3 carrots, peeled and shredded with a shredder</span></div>
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<span style="font-size: large;">3 stalks celery, diced small</span></div>
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<span style="font-size: large;">1 bell pepper of your choice (I used half yellow pepper, half orange- what I had on hand)</span></div>
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<span style="font-size: large;">4 shallots, peeled and minced</span></div>
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<span style="font-size: large;">1/4 apple, diced</span></div>
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<span style="font-size: large;">1/2 cup cooked kale</span></div>
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<span style="font-size: large;">1 egg</span></div>
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<span style="font-size: large;">1 cup whole almonds, placed in food processor to make 3/4 cup almond crumbs.</span></div>
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<span style="font-size: large;">1/4 cup fresh parsley, chopped</span></div>
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<span style="font-size: large;">1 tsp salt</span></div>
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<span style="font-size: large;">1 tsp pepper</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Caramelized Onion Topping:</span></div>
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<span style="font-size: large;">1/4 cup caramelized onions</span></div>
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<span style="font-size: large;">1/2 cup ketchup</span></div>
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<span style="font-size: large;">6 tbsp raw honey</span></div>
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<span style="font-size: large;">1 tsp dijon</span></div>
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<span style="font-size: large;">2 tsp sriacha or hot sauce of choice (increase or decrease based on your preference)</span></div>
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<span style="font-size: large;">Preheat oven to 325. </span></div>
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<span style="font-size: large;">1. Drizzle extra virgin olive oil in a saucepan over medium heat. Add the bell peppers. Saute 10 minutes, until beginning to soften. Add the shallots. Saute another 10-15 minutes, until peppers are mostly soft. Remove from heat and let cool. </span></div>
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<span style="font-size: large;">2. Add the meat to a large bowl, and add the carrots, celery, cooled peppers, apple, kale, almonds, parsley, salt and pepper. Use your hands (clean hands) to mix well. Get in there, don't be shy! Form into a loaf, Using your hands to 'smack it' into a loaf form. Place on baking sheet, and throw in oven. It will bake for about an hour, until internal temp reaches about 155 to 160 degrees. </span></div>
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<span style="font-size: large;">3. In a small bowl, mix together the ketchup, raw honey, dijon, and sriacha. Divide this mixture into two small bowls. Into one bowl, add the caramelized onions. Pour the ketchup/caramelized onion mixture onto the meatloaf in the oven. About 15 minutes before the meatloaf is done, pour half of the remaining ketchup mixture on top. </span></div>
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<span style="font-size: large;">4. When meatloaf is done, let cool 10-20 minutes before slicing. Serve with remaining ketchup sauce. </span></div>
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GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com1tag:blogger.com,1999:blog-3359851021408268268.post-68590761324335234082013-08-26T11:07:00.001-04:002013-08-26T11:07:58.308-04:00Healthier Sweet Potato Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgNgqjZGJsTYmUWkJ1uVfWmlx9goFgVHTG6_RYgXFEhGjyLgU0E6J5qJ3m7ZoVnnG48f8RVMQzm9JuIFGcTc5CzNGUWZqDtfkR-evgnFuLGkzdyCIRhQJTGHQSs1_vS3sxMnCoTZYfjhm/s1600/photo+2+(42).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgNgqjZGJsTYmUWkJ1uVfWmlx9goFgVHTG6_RYgXFEhGjyLgU0E6J5qJ3m7ZoVnnG48f8RVMQzm9JuIFGcTc5CzNGUWZqDtfkR-evgnFuLGkzdyCIRhQJTGHQSs1_vS3sxMnCoTZYfjhm/s640/photo+2+(42).JPG" width="640" /></a></div>
<span style="font-size: large;">One of my favorite things in the world is sweet potato casserole. Probably due to the insane amounts of sugar that are added to this side dish. Brown sugar is usually mixed in and some sort of candy coating goes on top- often marshmallows (made with sucralose and gelatin- gelatin is made from animal hooves and bones) and more sugar.</span><br />
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<span style="font-size: large;">So I've made a healthier, less sweet version. Sweet potatoes are naturally sweet (duh), so I don't see a reason to load up on added sugar. I added 1 tsp of honey to 2 cups mashed sweet potato, and then added a granola topping mixed with a bit of turbino sugar (also called muscavado sugar- a brown sugar made by adding mollasses to white sugar). Turbino sugar gives a nice sugary crunch. </span><br />
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<span style="font-size: large;">Sweet potatoes are also considered one of the world's healthiest foods, so don't wait until Thanksgiving to eat! They give you a big dose of beta-carotene, are high in vitamin B6, vitamin C, and also contain vitamin D, vitamin A, iron, fiber, potassium and magnesium- the 'relaxation and anti-stress' mineral- necessary for healthy artery, blood, bone, heart, muscle, and nerve function. Read more about sweet potatoes health benefits <a href="http://www.livestrong.com/article/2702-facts-health-benefits-sweet-potatoes/" target="_blank">here</a>. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxHKq_pPqfIUpPPBgP8enXSVjhSx_8GqWZ2elAdo3K6uBE-HBpnLvBHmdK0pLuOgxlOfEPi0JZTN7D2H3dmHBjjgQwoculW5Aum_PEkB5GPiyZO5opfnNN1xDAMbON-D0s5BdrcKYYC5Y/s1600/photo+4+(33).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxHKq_pPqfIUpPPBgP8enXSVjhSx_8GqWZ2elAdo3K6uBE-HBpnLvBHmdK0pLuOgxlOfEPi0JZTN7D2H3dmHBjjgQwoculW5Aum_PEkB5GPiyZO5opfnNN1xDAMbON-D0s5BdrcKYYC5Y/s640/photo+4+(33).JPG" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"></span><span style="font-size: large;">It may not be Thanksgiving but I'm enjoying sweet potatoes year round. If it WAS Thanksgiving, this is a nice make-ahead dish. You can add the sweet potato mixture to a glass baking dish and store in refrigerator a day or two. Just add the granola topping right before you pop in the oven or it'll get soggy in the fridge. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZeYSUUTV9XZCVXd7V9rYJ6o4TyMxW-y3vNiZ262BHm530sO1Qas2fXzMMGlXWseacQgy0m62L3MdIYuo4F9W7LYZbW-Y5WmHYQ2SexH3aIRZdxwR1HnVSt_BukEtgTu4u9ru-7jWXzu8/s1600/photo+2+(43).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZeYSUUTV9XZCVXd7V9rYJ6o4TyMxW-y3vNiZ262BHm530sO1Qas2fXzMMGlXWseacQgy0m62L3MdIYuo4F9W7LYZbW-Y5WmHYQ2SexH3aIRZdxwR1HnVSt_BukEtgTu4u9ru-7jWXzu8/s640/photo+2+(43).JPG" width="640" /></a></div>
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<b><span style="color: #7f6000; font-size: x-large;">Sweet Potato Casserole</span></b></div>
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<u><span style="font-size: large;">Sweet Potatoes</span></u><br />
<span style="font-size: large;">2 cups mashed sweet potatoes</span><br />
<span style="font-size: large;">1 tsp honey</span><br />
<span style="font-size: large;">2 tbsp melted butter</span><br />
<span style="font-size: large;">1/2 tsp vanilla</span><br />
<span style="font-size: large;">1 egg</span><br />
<span style="font-size: large;">1/4 cup milk</span><br />
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<u><span style="font-size: large;">Granola Topping</span></u><br />
<span style="font-size: large;">1 1/2 cups granola </span><br />
<span style="font-size: large;">2 tbsp melted butter</span><br />
<span style="font-size: large;">1/4 cup turbino sugar (can also use brown sugar if you have on hand)</span><br />
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<span style="font-size: large;">Preheat oven to 325.</span><br />
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<span style="font-size: large;">1. Lightly beat egg. Add all sweet potato ingredients to bowl and mix well. Pour into 8 x 8 glass baking dish.</span><br />
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<span style="font-size: large;">2. Toss all granola ingredients together. Sprinkle on top of sweet potatoes. </span><br />
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<span style="font-size: large;">3. Bake 45 min to an hour, until granola topping a light brown in color. </span><br />
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<br />GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com1tag:blogger.com,1999:blog-3359851021408268268.post-32512663092100980732013-08-22T15:40:00.001-04:002013-08-26T11:10:03.754-04:00Raspberry Grapefruit Bundt Cake<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TzeRKABp36CuNg6iRSKc2Z7ogLoLGa3xz-QreD-AAEPFFEEXmqKhPtjzH-PqcWNVe9c0O9_Gq95od8Nre_HiSR64F5nNdD5BFSK9lU5tT1iR8Ja-5WlAUF1rd0V2nZZoKO27eGJnlxgz/s640/blogger-image--1899197246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TzeRKABp36CuNg6iRSKc2Z7ogLoLGa3xz-QreD-AAEPFFEEXmqKhPtjzH-PqcWNVe9c0O9_Gq95od8Nre_HiSR64F5nNdD5BFSK9lU5tT1iR8Ja-5WlAUF1rd0V2nZZoKO27eGJnlxgz/s640/blogger-image--1899197246.jpg" width="640" /></a></div>
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<span style="font-size: large;">Tis the season of raspberries!</span><br />
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<span style="font-size: large;">And since I've been on a grapefruit kick, why not balance the sweetness of these fresh raspberries with grapefruit's tartness? </span></div>
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<span style="font-size: large;">-Enter Raspberry Grapefruit Bundt Cake- </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjToZvZc1wTm97SgHavaFHz7OvSQvJw9tO3LKcdClD-IAM8lJZmF6b3YRzro53Kwllxj9FhAZsqsfwluCgRYyQZTliuTTWnDW3xBSIW0HnLdVjvnh34CSiol97oifvKoQnFCAQ8JYiNXzJz/s640/blogger-image--2021547469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjToZvZc1wTm97SgHavaFHz7OvSQvJw9tO3LKcdClD-IAM8lJZmF6b3YRzro53Kwllxj9FhAZsqsfwluCgRYyQZTliuTTWnDW3xBSIW0HnLdVjvnh34CSiol97oifvKoQnFCAQ8JYiNXzJz/s640/blogger-image--2021547469.jpg" width="480" /></span></a></div>
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<span style="font-size: large;">This is your basic pound cake recipe, with the addition of fresh squeezed ruby red grapefruit juice and those plump red raspberries. Bake in a bundt pan, tube pan or make a regular 'ole pound cake, enjoy the deliciousness in any form!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3kZGEMDKF8WDLJeTJnDiLvW2KExYWb1KLxrq_asTMjBwwxlwa30dUwC3cv4slNJZKe9scKyxPYom6hME7q8ailDCio4TnxJs-4Zvku-QpMV-SId7DkmnATOsjoQb8KwQjLSkZHIdBZp9/s640/blogger-image--1705929102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3kZGEMDKF8WDLJeTJnDiLvW2KExYWb1KLxrq_asTMjBwwxlwa30dUwC3cv4slNJZKe9scKyxPYom6hME7q8ailDCio4TnxJs-4Zvku-QpMV-SId7DkmnATOsjoQb8KwQjLSkZHIdBZp9/s640/blogger-image--1705929102.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">This recipe makes a one buttery pound cake. It's ever so moist, with a slightly crisp exterior and large delicate crumbs. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8HkU5Ie4X9SE5oDLF3tHFP10Yc1FbBZjE3FuOVYm0_JV8qMMAV-4XyGs1A5YrCsnqa2zYkO4WMi_Yydx2WZcyjYiX0HhSCYyAtVVpAg957JzBe7t6fjYmQWssys3zcSlDIMI182X5va7/s640/blogger-image-1735652762.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8HkU5Ie4X9SE5oDLF3tHFP10Yc1FbBZjE3FuOVYm0_JV8qMMAV-4XyGs1A5YrCsnqa2zYkO4WMi_Yydx2WZcyjYiX0HhSCYyAtVVpAg957JzBe7t6fjYmQWssys3zcSlDIMI182X5va7/s640/blogger-image-1735652762.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">The grapefruit gives it just a slight hint of tart, which gives it a nice flavor as opposed to regular pound cake (though equally delicious). The red raspberries are thrown in whole when pouring batter into the pan, making for a pretty slice of bundt heaven. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBT5mgCVtZRUJkvFTvAqrIhnJ2FkpOsqjIO8znj3m2dL8Egv2u56NIlBeVEgpPXu5wl8A8eM-p8Hy1pvxMhPeasiaX69ddGSpar0BhPudUpmMrNuAgnY3JihZf0jLNOXaiqtbTwfVyBcGW/s640/blogger-image-559794543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBT5mgCVtZRUJkvFTvAqrIhnJ2FkpOsqjIO8znj3m2dL8Egv2u56NIlBeVEgpPXu5wl8A8eM-p8Hy1pvxMhPeasiaX69ddGSpar0BhPudUpmMrNuAgnY3JihZf0jLNOXaiqtbTwfVyBcGW/s640/blogger-image-559794543.jpg" width="480" /></span></a></div>
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<span style="font-size: large;">I though about drizzling the cake with a glaze- I was thinking white chocolate or maybe grapefruit. But the cake was just perfect naked. :) </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">My favorite part about this cake is that it's make-ahead and freezer friendly. Make ahead for company, or make the cake for yourself and freeze what you can't eat. </span></div>
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<span style="font-size: large;">To freeze, wrap tightly with plastic wrap and put in a ziploc freezer bag (after its cooled entirely). For best results and the moistest cake, try to freeze chunks, not slices. Freeze the whole cake, half a cake, a quarter of the cake.. unsliced. I'll be honest, I only had a little tiny wedge left to freeze (maybe 1/8 of a cake), as I ate almost the whole cake myself in 2 days. That'll be our secret. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFUZ9bmzFhSZ-qYWTs_v_AQjpsrQWz1hCJpn6ZcahCpW0pp28eeIZpzCzcZBsu_dJne26l2-AMl5tIjxF9p-UnPCXFZBusZhat0qKciKhFV_Qqc-KhZDNzb6Bdq78FsGoygdaJzPFbUUb/s640/blogger-image-492039429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFUZ9bmzFhSZ-qYWTs_v_AQjpsrQWz1hCJpn6ZcahCpW0pp28eeIZpzCzcZBsu_dJne26l2-AMl5tIjxF9p-UnPCXFZBusZhat0qKciKhFV_Qqc-KhZDNzb6Bdq78FsGoygdaJzPFbUUb/s640/blogger-image-492039429.jpg" width="640" /></span></a></div>
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<span style="color: #7f6000; font-size: x-large;"><b>Raspberry Grapefruit Bundt Cake</b></span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">1/2 pound unsalted butter, plus extra for greasing pan</span></div>
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<span style="font-size: large;">1/2 cup vegetable shortening</span></div>
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<span style="font-size: large;">3 cups sugar</span></div>
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<span style="font-size: large;">5 eggs</span></div>
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<span style="font-size: large;">3 cups all purpose flour, plus more to dust pan</span></div>
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<span style="font-size: large;">1/2 tsp salt</span></div>
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<span style="font-size: large;">1/2 tsp baking powder, plus more for raspberries</span></div>
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<span style="font-size: large;">1/2 cup milk</span></div>
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<span style="font-size: large;">1/2 cup fresh squeezed grapefruit juice</span></div>
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<span style="font-size: large;">1 tsp pure vanilla extract</span></div>
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<span style="font-size: large;">1 pint fresh raspberries</span></div>
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<span style="font-size: large;">Preheat oven to 350 degrees. </span></div>
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<span style="font-size: large;">Have ingredients at room temp. </span></div>
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<span style="font-size: large;">1. Cream butter and shortening together using a mixer. Add sugar, 1/2 cup at a time, allowing to incorporate into butter. Then add eggs one at a time, mixing just until incorporated before adding the next. Stop mixing immediately after egg is mixed in/you see no more yellow from the yolk. </span></div>
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<span style="font-size: large;">2. Mix together the flour, salt, and baking powder. Gradually add the flour to the mixing bowl a little bit at a time, alternating with the milk. Add a bit of flour, mix, add a bit of milk, mix, etc. when you run out of milk, use the grapefruit juice. End with the flour. Mix in the vanilla. </span></div>
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<span style="font-size: large;">3. Toss the raspberries in a bowl with a tsp of baking powder. This will keep them from sinking. Grease and flour your pan of choice. Pour in a layer of batter, and then toss in a handful of raspberries, keeping them away from the edges of the pan. Add another layer of batter, making sure to cover raspberries. Throw another handful of raspberries on top, trying to place in different areas where last raspberries fell. Layer with batter, covering raspberries. Repeat until your out of batter/raspberries. Make sure there are no raspberries visible, they should all be covered with batter. </span></div>
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<span style="font-size: large;">4. Bake 1 to 1 1/2 hours, until a toothpick inserted comes out clean (only took 1 hour for me but I'm at a higher altitude, lower altitudes will take longer). </span></div>
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<span style="font-size: large;">5. Let cool completely on a wire rack before slicing. Enjoy! </span></div>
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GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-43904070830068887252013-06-24T00:26:00.001-04:002013-06-24T00:26:03.567-04:00Key Lime Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTqpPXhLe-haIQONSorypkAGJ2imr6Zh2dIBDcfgfeJlQSa78EPi5qcDNCaO1b-dUgI2i670GwN7R18NMabh9GEm1tQxPeVtZt5HXvDH6pfKjtnBNVlG9aTtVKoVg8Fy_ZS-y21xkgcaC/s1600/photo+4+(30).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTqpPXhLe-haIQONSorypkAGJ2imr6Zh2dIBDcfgfeJlQSa78EPi5qcDNCaO1b-dUgI2i670GwN7R18NMabh9GEm1tQxPeVtZt5HXvDH6pfKjtnBNVlG9aTtVKoVg8Fy_ZS-y21xkgcaC/s640/photo+4+(30).JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">The ultimate summertime dessert. </span></div>
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<div style="text-align: center;">
<span style="font-size: large;">Lemon bars have always been one of my favorite sweet treats. I love the tartness, sweetness, and bright yellow color. They look, feel, and taste like summer.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">So why not key lime bars? </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEahNkrrbQXG9DP-jIvXz7kYEeeYB9qFHs_T64Yf-_W-eiP9sNTuCKWmUF6FiLC5OkfTNDxV3rBYDA_nrrPoVxNKCUSsDW93Fhv9UTgTQEodB7Po-AGTuMbCxZGoyXiyqk6TqkRcenK9M/s1600/photo+5+(23).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEahNkrrbQXG9DP-jIvXz7kYEeeYB9qFHs_T64Yf-_W-eiP9sNTuCKWmUF6FiLC5OkfTNDxV3rBYDA_nrrPoVxNKCUSsDW93Fhv9UTgTQEodB7Po-AGTuMbCxZGoyXiyqk6TqkRcenK9M/s640/photo+5+(23).JPG" width="640" /></a></div>
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<span style="font-size: large;">Key limes are more tart and aromatic than your traditional supermarket lime, and a bit sweeter than lemons. These little fruits have been around for thousands of years and have been traced back to the Indo-Malayan region, North Africa, Palestine, and Mediterranean Europe. Key limes now flourish in the Florida Keys, hence the origination of their name, though they have also been called the Mexican lime and West Indies lime. This is why the Florida Keys allegedly have the best Key Lime Pie! </span></div>
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<span style="font-size: large;">I was looking for a quick and easy dessert to bring to a small farm picnic. I'm part of a group at a local CSA (<a href="http://www.nal.usda.gov/afsic/pubs/csa/csa.shtml" target="_blank">Community Supported Agriculture</a>) and we participate in a workshare. In English, we work for 2 hours a week on a farm, and in return receive a bag with farm fresh produce. This is an excellent way for a farm to gain some help without having to pay for workers, and we get the pleasure of getting my hands dirty, learning all about gardening, weeding, and farming in general, AND we get to harvest my own vegetables. I've been harvesting tons of spinach, swiss chard, kale, mizuna, lolla rossa, misc lettuces, radishes, and turnips. We're still waiting for the tomatoes, carrots, peppers, and tons of other veggies to be ready. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFxC_NYjUxUjPZ_fzv25T3JiNnS2_Hur-hbkByKyGWvWSRtwxXyP9OHn67t9H4O_TGcRvFxvtRcdlfRGhzIxwbyv7WNBNg2CtRkLRnZp39vvgPz7NkKYkogcjTaRtSSfu3TxCXKa-j5RV/s1600/three+leaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFxC_NYjUxUjPZ_fzv25T3JiNnS2_Hur-hbkByKyGWvWSRtwxXyP9OHn67t9H4O_TGcRvFxvtRcdlfRGhzIxwbyv7WNBNg2CtRkLRnZp39vvgPz7NkKYkogcjTaRtSSfu3TxCXKa-j5RV/s640/three+leaf.jpg" width="640" /></a></div>
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<span style="font-size: large;">We are so excited about the gorgeous lettuces we've been harvesting that we decided to have a farm picnic after we work at the farm. We make a big salad with just-harvested greens, bring a few sides and a few beers, and enjoy the farm! This past week I brought these key lime bars, and they were a hit. Creamy, tart custard on a graham cracker crust, topped with fresh whipped cream. How can you go wrong? I baked them on parchment paper for easy removal from the pan to get pretty bars.</span></div>
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<span style="font-size: large;">This recipe does make a tart key lime bar. I like tart. If you desire a less tart, sweeter bar, reduce the amount of lime zest by half, and add an extra 1/4 cup sugar. These are fast and easy to make, but remember they must be refrigerated at least 4 hours after baking, preferably overnight, so allocate enough time for yourself. Although I consider these a great BBQ/picnic dessert, they should be kept cool, so keep them in a cooler unless you want key lime soup ;)</span></div>
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<i><span style="font-size: large;">Happy picnicking!</span></i></div>
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<span style="color: #6aa84f; font-size: x-large;"><b><u>Key Lime Bars</u></b></span></div>
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This is based on <a href="http://www.marthastewart.com/354984/key-lime-bars" target="_blank">Martha Stewart's</a> recipe</div>
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Makes about 16 bars</div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">1 cup finely ground graham cracker crumbs</span></div>
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<span style="font-size: large;">1/3 cup plus 3 tbsp sugar, divided</span></div>
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<span style="font-size: large;">5 tbsp unsalted butter, melted</span></div>
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<span style="font-size: large;">3 large egg yolks</span></div>
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<span style="font-size: large;">1 1/2 tsp finely grated lime zest</span></div>
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<span style="font-size: large;">2/3 cup fresh Key lime juice (about 23 limes)</span></div>
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<span style="font-size: large;">1 (14 oz) can sweetened condensed milk </span></div>
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<span style="font-size: large;">Parchment paper</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">1/4 cup heavy cream</span></div>
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<span style="font-size: large;">2 tbsp confectioners sugar</span></div>
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<span style="font-size: large;">1/2 tsp vanilla extract</span></div>
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<span style="font-size: large;">2 Key limes, thinly sliced, for garnish</span></div>
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<span style="font-size: large;">1 tsp grated lime zest, for garnish</span></div>
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<ol>
<li><span style="font-size: large;">Make the crust. Preheat oven to 350 degrees. Cut the parchment paper to line a 8 inch glass baking dish- leave two sides hanging over the dish so you can easily lift the bars out. In a bowl, mix together the graham cracker crumbs, 3 tbsp sugar, and melted butter. Dump this mixture into the baking dish and firmly press the crumbs down until an even layer is formed. Bake for 10 minutes, let cool completely on a wire rack, leaving the oven on.</span></li>
<li><span style="font-size: large;">Make the custard filling. Use an electric mixer to whisk the egg yolks and lime zest. Whisk on high until the mixture is very thick, about 5 minutes. Reduce speed to medium and add the condensed milk in a slow, steady stream, mixing constantly. Raise speed to high and mix until thick, about 3 minutes. Reduce speed back to low again and add lime juice; mix until just combined. Spread mixture on top of cooled graham cracker crust. Bake 10 minutes, rotating halfway, until the top is set and barely jiggly. Cool completely on wire rack. Refrigerate at least 4 hours, or overnight.</span></li>
<li><span style="font-size: large;">Make whipped cream. In a large bowl or electric mixer, whip cream until large peaks just start to form. Add the confectioners sugar and vanilla and beat just until stiff peaks form. </span></li>
<li><span style="font-size: large;">Get bars ready for serving. Remove bars from refrigerator</span><span style="font-size: large;"> and use the parchment paper to lift the entire square out of the baking dish. Use a large, sharp knife to cut bars into desired size. Wipe the knife after every single cut you make to achieve pretty, clean bars. Decorate with whipped cream in whatever fashion you desire. I cut the tip off a ziploc bag and used a decorating tip to pipe the whipped cream on top of the bars, sprinkled some lime zest on top, and finished</span><span style="font-size: large;"> the bars with a thin slice of lime. </span></li>
<li><span style="font-size: large;">Refrigerate. The bars can be kept for up to 3 days in a airtight container</span><span style="font-size: large;"> before they are topped with whipped cream. Once topped with whipped cream, they should be eaten the same day. </span></li>
</ol>
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GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-71841246871040736382013-06-17T17:55:00.000-04:002013-06-17T17:58:00.690-04:00Copper River Salmon on Seared Garlic Greens with Herbed Oil, Sicilian Orange and Fennel Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Have you heard of Copper River Salmon?</span><br />
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<span style="font-size: large;">Wild and sustainably caught, Copper River Salmon is one of the most sought after salmon in the world. The Alaska Department of Fish and Game monitors Copper River Salmon weekly to ensure that an abundant number of salmon reach their spawning grounds, ensuring a long-term replenishing supply of Copper River Salmon in the future.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Copper River is a 300 mile river in Alaska, the 10th longest river in the United States. It's quite a hike for these local, wild salmon to swim this long stretch of river to reach their spawning grounds, requiring the salmon to store up on those healthy omega-3 fatty acids to make the journey.</span><br />
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<span style="font-size: large;">Wild Alaskan Salmon is super healthy- high in protein, more vitamin D than a glass of milk (in a 3.5 oz filet). And those omega-3's... they are likely to have a role in:</span><br />
<br />
<ul>
<li><span style="font-size: large;">Lowering chance of sudden cardiac death, risk of a first heart attack, and the chance of having a second heart attack.</span></li>
<li><span style="font-size: large;">Stabilization of abnormal heart rhythms</span></li>
<li><span style="font-size: large;">Reducing chance of developing degenerative conditions like Alzheimer's</span></li>
<li><span style="font-size: large;">Reducing chance of development and severity of varied severe mental disorders</span></li>
<li><span style="font-size: large;">Stabilization and regression of plaques (deposits that clog arteries) that could fatally rupture.</span></li>
<li><span style="font-size: large;">Optimum development of the brain and eye in the womb and in young children (when integrated into pregnant womens' diets)</span></li>
<li><span style="font-size: large;">and many other health benefits as well!***</span></li>
</ul>
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<span style="font-size: large;">What does that mean in relation to the taste of the fish? It means Copper River Salmon is succulent. The extra omega-3's combat the fishy flavor, making for a 'meatier' fillet of salmon (almost like cutting a steak!) This salmon is a deep red in color, and when preparing this fish, I opt for simplicity- let the quality and taste of this fish shine through. </span><br />
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<span style="font-size: large;">I simply pan seared it with a bit of olive oil, salt and pepper. I had a bunch of greens I had harvested myself when working on a CSA (community supported agriculture farm), so I sauteed them all up together with some bacon and a bunch of garlic- fresh spinach, swiss chard, kale, mizuna, and the leaves from radishes and turnips (yes, you can eat those too!) Added a squeeze of lemon juice towards the end and seasoned with salt and pepper. So good The Boyfriend even liked them.. and he hates cooked dark greens. You should have seen his face when I told him what I was making. 'I hate spinach' he said. He didn't know what anything else was. :) If you know someone that doesn't like dark greens, saute them in bacon. Sure, it's not the healthiest way of preparations, but if you want all those vitamins and nutrients in your loved one's diet- bacon will do the trick.</span><br />
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<span style="font-size: large;">A simple and fresh Sicilian Orange Fennel Salad accompanied the salmon and greens. This is one of my favorite summertime side dishes- use blood oranges if you can find them, but whatever you can find will suffice. To slice the fennel thinly, use a vegetable peeler! It's so much easier and provides really thin slices of fennel, making for a delicate presentation. This makes for a great picnic/BBQ salad, by the way. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Black olives are often added to this salad- the salty, briny olives complement the oranges really nicely. </span><br />
<span style="font-size: large;">The Boyfriend would have left me if I tried to serve him olives, so I skipped them.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You can find Copper River Salmon at most supermarkets. It's usually advertised heavily when it's available (mid-May to mid-June-ish). It generally runs about $14.99/lb, and is worth the price. </span><br />
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<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><b>Copper River Salmon on Seared Garlic Greens,</b></span></div>
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<span style="color: #783f04; font-size: x-large;"><b> Sicilian Orange Fennel Salad, Herb Oil</b></span></div>
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Serves 2</div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Two 7 ounce Copper River Salmon fillets </span></div>
<div style="text-align: left;">
<span style="font-size: large;">(makes two just-over-5 ounce servings)</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">1 lb Fresh spinach, kale, or mixture of dark leafy greens on hand, washed and dried, stems removed</span></div>
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<span style="font-size: large;">2 slices of bacon</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tbsp minced garlic</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2 oranges, peeled, segmented, and pith removed- INSTRUCTIONS FOLLOW</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 large fennel bulb, sliced thinly (or vegetable peeled into thin slices)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 cup red onion, very thinly sliced</span></div>
<div style="text-align: left;">
<span style="font-size: large;">About 2 tbsp fresh basil (chiffonade- cut thinly)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">One lemon</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Extra Virgin Olive Oil</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Salt and Pepper</span><br />
<span style="font-size: large;">Herb Oil Recipe follows</span></div>
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<span style="font-size: large;"><br /></span></div>
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</div>
<ol>
<li><span style="font-size: large;">Make the Sicilian Orange Fennel Salad. In a bowl, gently toss together the oranges, fennel slices, red onion, basil, a pinch of salt (omit of adding olives), and drizzle with 1 tbsp extra virgin olive oil. Refrigerate until ready to serve. </span></li>
<li><span style="font-size: large;">Make the Salmon. Brush salmon with olive oil until coated and season with a pinch of salt and pepper. Heat a skillet over medium heat until hot (about 3 minutes). Add the salmon to the skillet, meat side down and the skin up. Cook for 3- 4 minutes, checking to make sure salmon is not sticking to the pan and until golden in color. Flip the salmon, skin side down, and continue cooking until the salmon flakes easily with a fork- about 5-7 minutes, depending on thickness of your fillet. Slice a couple slices of lemon and serve on top of the salmon.</span></li>
<li><span style="font-size: large;">Make the Seared Garlic Greens. Add the bacon to a large, cold skillet. Turn heat on medium. Cook bacon until crispy, flipping once. Remove bacon and set aside. Add half the greens, stirring to coat in bacon grease. Saute for a minute or two, until beginning to wilt. Add the rest of the greens and the garlic. Stir to coat. Saute another 2 minutes, until wilted. Season with salt and pepper and a squeeze of 1/4 of a lemon.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalL_b_yaXTFe3HqUOFVrin7ELWpqEi-0aGMmFaHFGXszQ-BePD6OMmn_g-wFp3IfgQ2dbalPYRvvyKwxwJgg4y7-dxauvDYhoB501Oc3svFvO3n-85HyLgwKqjcGVs4RJNdXG0mTvFQVl/s1600/photo+4+(29).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgalL_b_yaXTFe3HqUOFVrin7ELWpqEi-0aGMmFaHFGXszQ-BePD6OMmn_g-wFp3IfgQ2dbalPYRvvyKwxwJgg4y7-dxauvDYhoB501Oc3svFvO3n-85HyLgwKqjcGVs4RJNdXG0mTvFQVl/s200/photo+4+(29).JPG" width="200" /></a><span style="color: #783f04; font-size: x-large;"><b>Herb Oil:</b></span><br />
<span style="font-size: large;">Super simple- Add 1/4 cup oil to a small pot, and throw in a handful of fresh herbs (I used rosemary, thyme, parsley, and a bit of oregano. Heat oil over medium low heat for about 15 minutes, stirring with a rosemary sprig. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Use rosemary spring to brush the herb oil over the salmon. </span><br />
<span style="color: #783f04; font-size: x-large;"><br /></span>
<span style="color: #783f04; font-size: x-large;"><br /></span><br />
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><b>How to segment and remove pith from an orange:</b></span></div>
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<ol>
<li><span style="font-size: large;">Cut the top and bottom off of the orange.</span></li>
<li><span style="font-size: large;">Peel the orange.</span></li>
<li><span style="font-size: large;">Use a paring knife to slice the pith (the skin) off each orange segment. Do this gently to maintain the orange slices. Try not to break them in half. </span></li>
<li><span style="font-size: large;">Reserve any orange juice that leaks out and add to the Sicilian Salad. </span></li>
</ol>
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***Information on Omega-3 fatty acids gathered<a href="http://copperriversalmon.org/facts/nutrition" target="_blank"> here </a>GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-62839578552832279932013-05-06T21:34:00.001-04:002013-05-06T21:34:39.534-04:00No-Fuss Blackened Chicken<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<span style="font-size: large;">I made some most delicious blackened chicken. </span></div>
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<div style="text-align: center;">
<span style="font-size: large;">I also made cat shaped polenta. But that's not really relevant.</span></div>
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<div style="text-align: center;">
<span style="font-size: large;">This is super easy and pretty fast. Just rub the seasoning on, and bake. The longer you leave the rub on, the more the flavors will permeate the chicken. Rub it on the night before for big flavor.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">I didn't plan ahead for that myself, just rubbed it on and threw it in the oven. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">It was finger-lickin good. Just a bit spicy, but not too hot. You can adjust the heat by adjusting the cayenne. The chicken was so moist, the skin nice and crispy. Just simple, healthy, and delicious!</span></div>
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<div style="text-align: center;">
<span style="font-size: large;">For summertime this would be awesome grilled! It would make a great addition to a BBQ or picnic. :)</span></div>
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<span style="color: #783f04; font-size: x-large;"><b><br /></b></span></div>
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<span style="color: #783f04; font-size: x-large;"><b>Blackened Chicken</b></span></div>
<div style="text-align: right;">
<span style="font-size: x-small;">Serves 2</span></div>
<div style="text-align: right;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 lb chicken parts, skin on (I used drumsticks and thighs)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tbsp extra virgin olive oil</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Blackened Seasoning:</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tbsp paprika</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tbsp fresh thyme, chopped (or 1 tsp dried thyme) </span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 1/2 tsp garlic powder</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tsp onion powder</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 tsp cayenne pepper (adjust to taste)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2 tsp black pepper</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2 tsp salt</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Mix all the spices together to make the blackened seasoning. Rub on the chicken. Place in fridge to marinate, if desired.</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Preheat oven to 375 degrees. Drizzle the chicken with the olive oil, and place skin side down on baking sheet. Bake 15 minutes. Flip the chicken over, and bake another 15 minutes, or until chicken is no longer pink and a thermometer inserted into the thickest part registers 165 degrees Fahrenheit.</span></div>
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<span style="font-size: large;"><br /></span></div>
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GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-90964644012722253702013-04-30T13:57:00.000-04:002013-04-30T14:09:34.243-04:00Zucchini Pasta Primavera with Creamy Basil Pesto<div style="text-align: center;">
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<span style="font-size: large;">Yesterday it was 80 degrees in Colorado.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Tomorrow it'll be in the low 30's and snowing. Again.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">See if I care! I'm making summer meals- fresh and light- snow or not. </span></div>
<div style="text-align: center;">
<span style="font-size: large;">Take that.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">One of my favorite things to do in the summertime is make zucchini pasta. In fact, I posted a <a href="http://grassrootschef.blogspot.com/2012/03/gluten-free-recipe.html" target="_blank">Zucchini Spaghetti</a> recipe last year that's pretty darn close to this one. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">But this one is tossed in a creamy basil pesto. </span></div>
<div style="text-align: center;">
<span style="font-size: large;">Yum!</span></div>
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<div style="text-align: center;">
<span style="font-size: large;">This is a 15 minute quick and easy recipe, no fuss required.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">This just so happens to be a vegetarian, dairy free, gluten free, paleo recipe. </span></div>
<div style="text-align: center;">
<span style="font-size: large;">It's so good, and so good for you. You get some protein from the pine nuts in the pesto. I used what veggies I had on hand, though you could add pretty much anything. I would've liked to add some spinach or kale, but it was quite filling as is.</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">If you want a more traditional primavera (aside from using actual pasta, lol) add parmigiana to the pesto- about 1/4 cup) and top the primavera with added parmigiana. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">I'll be honest, I didn't miss the cheese, and I thought I was going to. </span></div>
<div style="text-align: center;">
<span style="font-size: large;">The basil pesto gives it tons of flavor. I had extra pesto leftover- froze it in ice cube trays, and then removed to a ziploc bag in the freezer. Now I can add basil pesto to pasta dishes in the future, or top some grilled fish or chicken with it. </span><br />
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<span style="font-size: large;">You will need a julienne peeler to make the zucchini spaghetti. If you don't have one, they can be found at any kitchen store, or even Walmart and Target. They're great to have, I peel carrots and other vegetables with them for a pretty look.</span></div>
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<br /></div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><b>Zucchini Pasta Primavera with Creamy Basil Pesto</b></span></div>
<div style="text-align: right;">
Serves 2</div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">4 Zucchini</span></div>
<div style="text-align: left;">
<span style="font-size: large;">5 ounces grape tomatoes (about 1/2 of a 10 ounce container)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 red pepper, seeded and chopped</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 yellow pepper, seeded and chopped</span><br />
<span style="font-size: large;">1/2 white onion, thinly sliced</span><br />
<span style="font-size: large;">1/4 cup coconut milk</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">For the pesto:</span></div>
<div style="text-align: left;">
<span style="font-size: large;">3 cups packed fresh basil</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/4 cup pine nuts, toasted and cooled</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2 cloves garlic, minced</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2/3 cup good quality extra virgin olive oil</span><br />
<span style="font-size: large;">Salt and Pepper to taste</span><br />
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">1. Prepare the veggies. Peel and julienne the zucchini. Place in a colander, sprinkle with a tsp of salt, and toss. Let sit in sink (this draws the moisture out so zucchini spaghetti stays crisp and doesn't get all soggy). </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2. Heat a few swirls of olive oil in a large skillet over medium heat. Add the onion. Saute until the onion is beginning to soften, turn translucent. Add the peppers. Saute until peppers are almost done and soft (about 10 minutes). Add the grape tomatoes. Cook for a minute or so, and add the zucchini. Toss to incorporate, and cook until zucchini is just barely softening, about 5 minutes. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2. While cooking the onion and peppers, prepare the pesto. Simply add the basil, pine nuts, garlic, and about half of the oil to a food processor. Pulse to combine. With the food processor running, drizzle in the remaining oil until the desired consistency is achieved. Add a bit of salt and pepper to taste. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3. Add a cup of the pesto to the cooking zucchini and vegetables. Toss to combine. Cook about 2 minutes to get the zucchini to soak up the pesto, and add the coconut milk. Stir, and cook another 2 or 3 minutes. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Plate and enjoy!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">A couple more posts to enjoy:</span><br />
<span style="font-size: large;"><a href="http://grassrootschef.blogspot.com/2012/09/sweet-summer-squash-pudding.html" target="_blank">Sweet Summer Squash Pudding</a></span><br />
<a href="http://grassrootschef.blogspot.com/2012/03/roses-crusted-molasses-pork-tenderloin.html" target="_blank"><span style="font-size: large;">Molasses Crusted Pork Tenderloin with Grilled Pineapple-Papaya Salsa</span></a><br />
<span style="font-size: large;"><a href="http://grassrootschef.blogspot.com/2012/09/gorgonzola-sage-popovers.html" target="_blank">Gorgonzola Sage Popovers</a></span><br />
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GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com1tag:blogger.com,1999:blog-3359851021408268268.post-67133658611276934212013-04-24T15:21:00.000-04:002013-04-24T15:21:58.156-04:00A Healthier Honeycake<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<span style="font-size: large;">I've been delving into a bit of Paleo eating habits. </span></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Paleo is the 'caveman' diet- you eat only what cavemen could've gotten their hands on- nothing processsed. That means no dairy, flour, rice, corn, legumes, beans, sugar, etc.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">I think this diet has some merit in getting people to eat healthier, to be more aware of eating whole versus processed food. Though I see nothing wrong in eating super-healthy quinoa, brown rice, and forbidden legumes.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">However, I think particularly in the baking arena, this diet is a healthier way of eating.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Baking using the paleo principle means no processed sugar, no white flour, and no butter. In this recipe, honey (while technically not paleo) replaces white sugar. Coconut milk replaces butter. And almond flour replaces while flour.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">The almond flour alone works wonders for your health. It has higher protein and more vitamins than white flour. Which makes you feel more full. Which is great news for those of us with no self-control in eating baked goods (surely I'm not speaking of myself here...) While I could eat close to a dozen mini cupcakes myself, there's no way I could eat that many of these honeycakes. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">They satisfy the sweet tooth, but are so filling you won't be able to eat tons of them.</span></div>
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<div style="text-align: center;">
<span style="font-size: large;">That's what I need in a baked good. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">I served these honeycakes with a coffee creme-anglais (made with coconut milk, egg whites, and coffee grounds). They are quite good with some tea or coffee on their own as well.</span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><b><u>A Healthier Honeycake</u></b></span></div>
<div style="text-align: right;">
<span style="font-size: x-small;">Makes 24 mini-cupcakes</span></div>
<div style="text-align: right;">
<span style="font-size: x-small;">Modified from <a href="http://www.elanaspantry.com/paleo-honey-cake/" target="_blank">Elana's Pantry Honeycake Recipe</a></span></div>
<span style="font-size: large;">2 1/2 cups blanched almond flour</span><br />
<span style="font-size: large;">1/2 tsp celtic sea salt</span><br />
<span style="font-size: large;">1 tsp baking soda</span><br />
<span style="font-size: large;">1 tbsp cinnamon</span><br />
<span style="font-size: large;">1/2 tsp ground cloves</span><br />
<span style="font-size: large;">1/2 cup honey (I used raw organic honey)</span><br />
<span style="font-size: large;">1/4 cup coconut oil, melted and cooled</span><br />
<span style="font-size: large;">1/4 cup unsweetened applesauce (organic, nothing added but apples!)</span><br />
<span style="font-size: large;">4 eggs</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat oven to 350.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1. Combine almond flour, sea salt, baking soda, cinnamon, and cloves.</span><br />
<span style="font-size: large;">2. In a separate bowl, combine honey, applesauce, coconut oil, and eggs.</span><br />
<span style="font-size: large;">3. Mix the wet ingredients into the dry.</span><br />
<span style="font-size: large;">4. Grease and flour a 24 count mini-muffin tin.</span><br />
<span style="font-size: large;">5. Bake at 350 for 8-10 minutes, until a toothpick inserted comes out clean.</span><br />
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GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-49429273017111037642013-03-18T17:21:00.001-04:002013-03-18T17:21:46.696-04:00No Mayo Egg Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxw5KL6ZrqQTtzqK4x7WZN22r0FMKOtktYRY2BaLSlIRX87Xyg9KlK6N9WTEdqMbAW0uyU2EqoleXHE4bH5WTXKCF1cN4TYDQUZZp1YUvznUJZ3YTjhF0NM5fL00MVte15EpszeC_PSaVt/s1600/IMG_1188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxw5KL6ZrqQTtzqK4x7WZN22r0FMKOtktYRY2BaLSlIRX87Xyg9KlK6N9WTEdqMbAW0uyU2EqoleXHE4bH5WTXKCF1cN4TYDQUZZp1YUvznUJZ3YTjhF0NM5fL00MVte15EpszeC_PSaVt/s640/IMG_1188.JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">I love, love, love egg salad. </span></div>
<div style="text-align: center;">
<span style="font-size: large;">But I hate, hate, hate mayo.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Solution. </span></div>
<div style="text-align: center;">
<span style="font-size: large;">Olive oil, lemon juice, and Dijon, of course. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiCOi8qXbPCG1hG3IWUweF8HPxzHW2gTFvHaHLVbRJrmlMtEOnGEzOG3zAyfXpDlwbDViHHz905jxI7uq4pHD8xScLV9CUeLks1P7l_g1IiiIMGVTU7IBQxfay01Gmb0UsO8Kd-o4VshP/s1600/IMG_1186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiCOi8qXbPCG1hG3IWUweF8HPxzHW2gTFvHaHLVbRJrmlMtEOnGEzOG3zAyfXpDlwbDViHHz905jxI7uq4pHD8xScLV9CUeLks1P7l_g1IiiIMGVTU7IBQxfay01Gmb0UsO8Kd-o4VshP/s640/IMG_1186.JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">The lemon juice gives it a nice zip. I add a bit of diced red peppers for color and added veggies.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Serve on lightly toasted whole-wheat bread with fresh romaine. Or eat on it's own if you're paleo or gluten free!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvZBpOCjYRmQJmVha_2Jo-s2KXl8W1ImMfMtJWbpPhJz7TH5fFOT3phaUpbnh_FGI3O0CWxB_s7ef4ljl3np2nhO8gfEWjRAYRljlwgS5sRspnbjBlJbTp7rq-nhYJc_uhFuxz4g66jZg/s1600/IMG_1187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvZBpOCjYRmQJmVha_2Jo-s2KXl8W1ImMfMtJWbpPhJz7TH5fFOT3phaUpbnh_FGI3O0CWxB_s7ef4ljl3np2nhO8gfEWjRAYRljlwgS5sRspnbjBlJbTp7rq-nhYJc_uhFuxz4g66jZg/s640/IMG_1187.JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;">No Mayo Egg Salad</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">6 hard boiled eggs, cooled and shells removed</span></div>
<div style="text-align: left;">
<span style="font-size: large;">4 scallions, sliced, green parts only </span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/4 cup diced red pepper</span></div>
<div style="text-align: left;">
<span style="font-size: large;">3 tbsp good quality olive oil</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2 tbsp lemon juice</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2 tbsp dijon mustard</span></div>
<div style="text-align: left;">
<span style="font-size: large;">salt and pepper to taste</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">In a bowl, use potato masher to mash the eggs. </span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">In a separate bowl, whisk together the lemon juice, dijon mustard, and olive oil. Add to the mashed eggs. Add the rest of the ingredients and stir to combine. Voila!</span></div>
GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-11412837576892368152013-03-11T14:03:00.003-04:002013-05-01T01:26:10.375-04:00Quick Fish Provencal<div style="text-align: center;">
<span style="font-size: large;">I bought frozen cod that I was not impressed with. </span></div>
<div style="text-align: center;">
<span style="font-size: large;">Originally I simply broiled it, a little salt and pepper and lemon.</span><br />
<span style="font-size: large;">Yuck. </span><br />
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Since I'm pretty new to the fish game, </span><br />
<span style="font-size: large;">I thought maybe I just don't like cod. </span><br />
<span style="font-size: large;">But then I made this. </span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhnDp6nlgaFISItWH0p6A9ji1FX1R9MK9R56QY6aoGEpWhxVAk0fS9QDJCUU-tQfquXqYPF_ry0MvMHeKM7ujnwG1iS4-qjKCH2J2mjLBjJkCb3S2GmQQsOYUidh-eNzoOaE6JAXq6FEx/s1600/photo+2+(31).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhnDp6nlgaFISItWH0p6A9ji1FX1R9MK9R56QY6aoGEpWhxVAk0fS9QDJCUU-tQfquXqYPF_ry0MvMHeKM7ujnwG1iS4-qjKCH2J2mjLBjJkCb3S2GmQQsOYUidh-eNzoOaE6JAXq6FEx/s640/photo+2+(31).JPG" width="640" /></a></div>
<span style="font-size: large;">Fish Provencal.</span><br />
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Browned fish fillets stewed in tomato sauce and fresh herbs.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">Yum.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">So fast, so easy, and pretty darn good!</span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4Vmqr1X1mypPj6Juj_Rklue1HR5JULLE19BUTUQbYcLB6an3SfUH0ZsQ8jONoHCjvmHw_6b0FLT6Ah9gn6ky3ZjGDVC4dciFa2EXv-Atla_K_FI521LCOR9g3uEP7Uu-NQT_Cn8wZYo8/s1600/photo+4+(24).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4Vmqr1X1mypPj6Juj_Rklue1HR5JULLE19BUTUQbYcLB6an3SfUH0ZsQ8jONoHCjvmHw_6b0FLT6Ah9gn6ky3ZjGDVC4dciFa2EXv-Atla_K_FI521LCOR9g3uEP7Uu-NQT_Cn8wZYo8/s640/photo+4+(24).JPG" width="640" /></a></div>
<span style="font-size: large;">This is a rustic version- I like to keep the onions and tomato chunks pretty visible. For a more elegant version for entertaining, I'd suggest finely chopping the onion and pureeing the tomato before cooking. </span><br />
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: large;">This is also a pretty basic version. It can literally be whipped up in a half hour. Add black pitted olives if you desire for a little authenticity (The Boyfriend hates olives, so I skipped it). </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Serve with crusty French bread, of course! (Unless you're gluten free!)</span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GOTy3QkSHQcEqfMQq_4PQu45FIkiju0Hsb8LZPMtKeJX0_t0cs7WC4TCt8it31YL5Iq-Azn8qLPjder_iLqOWlFCwAOdlHRdeKcdvNbMdCd4icmtUv_KzmtoZJT9GHgG2NGFR9mwxZgw/s1600/photo+1+(28).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GOTy3QkSHQcEqfMQq_4PQu45FIkiju0Hsb8LZPMtKeJX0_t0cs7WC4TCt8it31YL5Iq-Azn8qLPjder_iLqOWlFCwAOdlHRdeKcdvNbMdCd4icmtUv_KzmtoZJT9GHgG2NGFR9mwxZgw/s640/photo+1+(28).JPG" width="640" /></a></div>
<b><span style="color: #783f04; font-size: x-large;">Quick Fish Provencal</span></b></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">4 6oz Cod fillets (or other white flaky fish)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2 large tomatoes, chopped</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2 tbsp fresh chopped parsley</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 thyme sprig, leaves only</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tbsp fresh basil leaves (about 6 basil leaves, chopped)</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 clove garlic, minced</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Extra Virgin Olive Oil</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Salt and Pepper</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Flour (for dredging the fish- substitute almond flour if making gluten free)</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">In a large skillet, heat a few drizzles of olive oil over medium heat. When hot, add the onion. Saute about 5 minutes, until onion begins to look translucent. Add the garlic. Cook one minute. Add the tomatoes and all the herbs. Season with salt and pepper, stir, and let sauce simmer while you prepare the fish. </span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Add 2 tbsp oil to a skillet and heat over medium to medium-high heat. Season flour with a bit of salt and pepper. Lightly dredge the fish fillets in the flour until both sides are coated. Add to the hot skillet, and saute until fish is browned on both sides. Remove fish, and add to the simmering tomato sauce. Continue to cook for about 15 minutes, or until fish is flaky and cooked through. </span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Garnish with a bit of freshly grated Parmesan if desired. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">A few other favorite recipes:</span><br />
<span style="font-size: large;"><a href="http://grassrootschef.blogspot.com/2012/09/sage-chicken-chili-with-lentils-and.html" target="_blank">Sage Chicken Chili with Lentils and Garden Vegetables</a></span><br />
<br />
<a href="http://grassrootschef.blogspot.com/2012/12/butternut-squash-gnocchi-in-saffron.html" target="_blank"><span style="font-size: large;">Butternut Squash Gnocchi in Saffron Cream Sauce, Crispy Pancetta & Crumbled Pecans</span></a></div>
GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-75386440704680923402013-03-04T13:42:00.004-05:002013-03-04T13:44:42.917-05:00Herbed Shrimp Risotto with Balsamic Tomato<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxm6zIl56v3igmZH2dT0Ib0sS8Z72bfC-1P3fTcikkToE_X9cCaxVed6CyjSmFfUzmXClq1SNNmGfPYlIHPFO4OaXVNocYcy0mFjBuiRgyvz25FJ6IhCFXiIMWNyhykhjoJ6Yit1ktjl_p/s1600/photo+1+(27).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxm6zIl56v3igmZH2dT0Ib0sS8Z72bfC-1P3fTcikkToE_X9cCaxVed6CyjSmFfUzmXClq1SNNmGfPYlIHPFO4OaXVNocYcy0mFjBuiRgyvz25FJ6IhCFXiIMWNyhykhjoJ6Yit1ktjl_p/s640/photo+1+(27).JPG" width="640" /></a></div>
<span style="font-size: large;">Is there anything better in this world?</span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: large;">This dinner received another 'restaurant quality' rating from The Boyfriend. </span></div>
<div style="text-align: center;">
<span style="font-size: large;">We both had seconds, and had no leftovers. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">These pictures are a bit fuzzy from the steam, but it was so good we had to eat it immediately. </span></div>
<div style="text-align: center;">
<span style="font-size: large;">So I apologize for picture quality!</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br />
</span></div>
<div style="text-align: center;">
<span style="font-size: large;">This is a warm, comforting risotto with a deep seafood flavor, chunks of shrimp, topped with a bit of dill and chive tomato salad.</span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobWvvhnV2MZ8ZPeHJBDh9FqMyzUkJrSYI4_E7OpWEQ2RmaAo38-IU-abUB8xjs1-jFD49JoL3tm09uNRKgEzHaS9NFpBFdmYQJHEUlmtvrMjvswIAe6anijjitj1jXLVJM3tLGXM4shEK/s1600/photo+2+(30).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobWvvhnV2MZ8ZPeHJBDh9FqMyzUkJrSYI4_E7OpWEQ2RmaAo38-IU-abUB8xjs1-jFD49JoL3tm09uNRKgEzHaS9NFpBFdmYQJHEUlmtvrMjvswIAe6anijjitj1jXLVJM3tLGXM4shEK/s640/photo+2+(30).JPG" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobWvvhnV2MZ8ZPeHJBDh9FqMyzUkJrSYI4_E7OpWEQ2RmaAo38-IU-abUB8xjs1-jFD49JoL3tm09uNRKgEzHaS9NFpBFdmYQJHEUlmtvrMjvswIAe6anijjitj1jXLVJM3tLGXM4shEK/s1600/photo+2+(30).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"></span></a><span style="font-size: large;"></span><br />
<span style="font-size: large;">Risotto gets all it's flavor from the stock you use. I <i>highly</i> recommend making your own seafood stock for this dish. It may sound hard and labor intensive (for those of you that have never made seafood stock) but it's really quite easy. You just throw a bunch of stuff in a pot and let it simmer for about 45 minutes. That's pretty much it.</span><br />
</div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">If you don't have the time or energy to make your own stock and are purchasing store-bought chicken stock, do yourself two favors: </span></div>
<div style="text-align: left;">
</div>
<ol>
<li><span style="font-size: large;">Buy low sodium (store bought stocks are SO SALTY!) </span></li>
<li><span style="font-size: large;">Simmer the stock in a saucepot with some fresh herbs (thyme rosemary, sage, etc) and some chopped onion, carrot and celery. It'll make store-bought taste more like homemade. </span></li>
</ol>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpF5oloS9w-avT7by2GFaZ6B3EId4uPazmJigj3IgF0uQ_HZGyebOAdvHRia_BApDeChQjhq6b3N6I7w_yAUTHrCaGIsmXUMmuFgZY4v8J-NB26SNE3F3N6Xe6umFIVxB9W6lQyHUCIa3/s1600/photo+3+(26).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpF5oloS9w-avT7by2GFaZ6B3EId4uPazmJigj3IgF0uQ_HZGyebOAdvHRia_BApDeChQjhq6b3N6I7w_yAUTHrCaGIsmXUMmuFgZY4v8J-NB26SNE3F3N6Xe6umFIVxB9W6lQyHUCIa3/s640/photo+3+(26).JPG" width="640" /></a></div>
<b style="color: #783f04; font-size: xx-large;">Herbed Shrimp Risotto </b></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><span style="color: #783f04;"><b>with </b></span><b style="color: #783f04;">Balsamic Tomato</b></span></div>
<div style="text-align: center;">
<span style="color: #783f04;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>Shrimp:</u></span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 lb uncooked shrimp, deveined, shells and tails removed and reserved for seafood stock</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tbsp extra virgin olive oil</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tsp fresh thyme</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 tsp fresh finely chopped rosemary</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 tsp cayenne pepper</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/4 tsp smoked paprika</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/4 tsp fresh cracked black pepper</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>Risotto:</u></span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 cup arborio rice</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2 shallots, minced</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tsp finely chopped dill</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tsp finely chopped chives</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tsp salt</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Zest of one lemon</span></div>
<div style="text-align: left;">
<span style="font-size: large;">Extra virgin olive oil</span></div>
<div style="text-align: left;">
<span style="font-size: large;">About 1 quart shrimp stock, fish stock, or chicken stock</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>Balsamic Tomatoes:</u></span></div>
<div style="text-align: left;">
<span style="font-size: large;">4 plum tomatoes, diced</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 tbsp extra virgin olive oil</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tbsp balsamic vinegar</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tsp basil chiffonade</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 tsp chopped chives</span></div>
<div style="text-align: left;">
<span style="font-size: large;">fresh pepper to taste</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/4 cup freshly grated Parmesan cheese (optional, for garnish)</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><u>For Balsamic Tomatoes:</u></span><br />
<span style="font-size: large;">Combine olive oil and balsamic vinegar, whisk. Toss together the tomatoes, basil, chives, and pepper. Dress with olive oil mixture. Refrigerate until ready.</span><br />
<span style="font-size: large;"><u><br /></u></span>
<span style="font-size: large;"><u>For Shrimp:</u></span></div>
<div style="text-align: left;">
<span style="font-size: large;">In a bowl, add the shrimp and all the remaining ingredients for shrimp. Toss well to coat the shrimp in the olive oil/herb mixture. Refrigerate for 30 minutes. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat a skillet over medium high heat with a few drizzles of olive oil. Add the shrimp. Cook a few minutes until shrimp start to look golden. Flip, and continue cooking about 2 more minutes until golden on both sides. Remove from heat and set aside. Once cool, roughly chop the shrimp into chunks, leaving 6 shrimps whole to place on top of risotto. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>For Risotto:</u></span><br />
<span style="font-size: large;">In a large skillet, heat about 2 tbsp of oil over medium heat. Add the shallot, and saute a few minutes until starting to soften. Add the arborio rice and cook, stirring constantly, until the rice is fully coated with olive oil (1-2 minutes). Add 1/2 cup fish stock and cook, stirring often, until the liquid is almost completely absorbed (4-5 minutes). Add another 1/4 cup shrimp stock and simmer, stirring occasionally, until liquid is absorbed (~8-10 minutes). This step is important- to cook arborio rice correctly, you must add the chicken stock in small increments. Once absorbed, add another 1/4 cup, waiting for that to be absorbed, and continue adding 1/4 cups of stock until rice is creamy looking but still al dente, about 30-40 minutes. You may have leftover stock. If you run out of stock, use water. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add the dill, chives, salt, lemon zest, and chopped shrimp to the risotto. Stir, and cook just a few minutes longer, adding a bit more stock if risotto is looking dry. </span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>To assemble:</u></span><br />
<span style="font-size: large;">Mound risotto of plate. Top with a spoonful of balsamic tomato salad and whole shrimp. Sprinkle with Parmesan if desired. </span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com1tag:blogger.com,1999:blog-3359851021408268268.post-68690006722261268232013-02-20T16:34:00.000-05:002013-02-20T16:34:27.214-05:00Pizza, Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6LC1Uzea9DHfuPE6vM5fubnwWkJxGxfXKtyXkd9HqydVMWA7VHpmx_7yFuYEz8B0dBnq8tlVU7GhNwzE9vnlMqZQrjrMpkEhQyYwOLsxBmFbIUt5HClRInPXxktHEvNU021ljQKYONEV/s1600/photo+2+(29).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6LC1Uzea9DHfuPE6vM5fubnwWkJxGxfXKtyXkd9HqydVMWA7VHpmx_7yFuYEz8B0dBnq8tlVU7GhNwzE9vnlMqZQrjrMpkEhQyYwOLsxBmFbIUt5HClRInPXxktHEvNU021ljQKYONEV/s640/photo+2+(29).JPG" width="640" /></span></a></div>
<div style="text-align: center;">
<span style="font-size: large;">Homemade pizza!</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">(shh the crust is store-bought!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyPrpfbPWp5VALEa8HPosXdU0g3fGZFREbAZX4lJXFcgfl7-uH5gc1_4MgnWIrYzTBs_mOJPvzcHZqVA20dqoSVW6PL1aacBX-3XkYj0qcv0LEnTmI58DdXBPUT6bb8Rcj15IkrrWr6gk/s1600/photo+4+(23).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyPrpfbPWp5VALEa8HPosXdU0g3fGZFREbAZX4lJXFcgfl7-uH5gc1_4MgnWIrYzTBs_mOJPvzcHZqVA20dqoSVW6PL1aacBX-3XkYj0qcv0LEnTmI58DdXBPUT6bb8Rcj15IkrrWr6gk/s640/photo+4+(23).JPG" width="640" /></span></a></div>
<div style="text-align: center;">
<span style="font-size: large;">I'm sharing with you a method for cooking your store bought crust.</span></div>
<div style="text-align: center;">
<span style="font-size: large;">And a recipe for quick homemade tomato sauce.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">You can top it with whatever you'd like!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6nxYS9bMnaNPbjNW0KX8k7QLR0Pmkrc5FfUuemMvQZNysjAP2QgLllOaZeQpYjogbhYmrjGvuuZslbXxwMB-FA5iO_lvfiMn3b-_xY8OreapxM7NTlWJzL8iW3S90vhp_0l3Lt5CEbPk/s1600/photo+1+(26).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6nxYS9bMnaNPbjNW0KX8k7QLR0Pmkrc5FfUuemMvQZNysjAP2QgLllOaZeQpYjogbhYmrjGvuuZslbXxwMB-FA5iO_lvfiMn3b-_xY8OreapxM7NTlWJzL8iW3S90vhp_0l3Lt5CEbPk/s640/photo+1+(26).JPG" width="480" /></span></a></div>
<div style="text-align: center;">
<span style="font-size: large;">I topped this with sweet sausage, caramelized onions, and mozzarella. </span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">After it was done baking, I garnished it with shaved Pecorino cheese, and arugula and parsley drizzled with a bit of olive oil and red wine vinegar. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTkgmZ7UuXfW-n2ztMpuW6KLzsqpfDWOdKpOOlhDaI4GZChpGLqDCHw2ifwfWedaIKnc42ds89NdgfTk9pgP4aPhsztSj93ul-Sby3SYgXLlxgOp8GV7lu0Zpv_HXmqExTceexWjIoniN/s1600/photo+3+(25).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTkgmZ7UuXfW-n2ztMpuW6KLzsqpfDWOdKpOOlhDaI4GZChpGLqDCHw2ifwfWedaIKnc42ds89NdgfTk9pgP4aPhsztSj93ul-Sby3SYgXLlxgOp8GV7lu0Zpv_HXmqExTceexWjIoniN/s640/photo+3+(25).JPG" width="640" /></span></a></div>
<div style="text-align: center;">
<span style="font-size: large;">But I had leftover pizza crust! </span></div>
<div style="text-align: center;">
<span style="font-size: large;"> Oh no, what to do?!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Yv9NkgFMqLtlupySlAIfm5PNesVmLATcraPnoB_m_UJoq3lfoEL8Y-u66C1-80BEIloPTMyUi9z3S6hCOVye_Z6UKvAlxWmoRYo4ZWEWYCItXTnxdPm_Du9iNXGpw-cE9-o2yPZGQhNC/s1600/photo+5+(16).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Yv9NkgFMqLtlupySlAIfm5PNesVmLATcraPnoB_m_UJoq3lfoEL8Y-u66C1-80BEIloPTMyUi9z3S6hCOVye_Z6UKvAlxWmoRYo4ZWEWYCItXTnxdPm_Du9iNXGpw-cE9-o2yPZGQhNC/s640/photo+5+(16).JPG" width="640" /></span></a></div>
<div style="text-align: center;">
<span style="font-size: large;"> This one I used the same tomato sauce and sweet sausage, added red pepper and diced asparagus, and topped with chimichurri sauce!</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">I love chimichurri sauce!</span></div>
<div style="text-align: center;">
<span style="font-size: large;">I'll share my recipe soon.</span></div>
<br />
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><b><u>Pizza, pizza.</u></b></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 package refrigerated pizza crust</span></div>
<div style="text-align: left;">
<span style="font-size: large;">(I used Pillsbury Artisan Whole Grain Pizza Crust, rolled out and cut into a circle, worked lovely!)</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: large;">Tomato Sauce recipe follows.</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
</div>
<ol>
<li><span style="font-size: large;">Preheat oven to 500 degrees. </span><span style="font-size: large;">Brush a cast iron skillet with a tsp of olive oil. </span></li>
<li><span style="font-size: large;">Press the pizza dough into the skillet, so it comes up the edges just about 1/2 inch. </span></li>
<li><span style="font-size: large;">Disperse the tomato sauce on the pie (you may not need entire tomato sauce recipe, I had about 1/4 cup leftover)</span></li>
<li><span style="font-size: large;">Heat the cast iron skillet over medium high heat. Cook about 5 minutes. Peek at the bottom of the crust, when it's beginning to turn a light golden color remove from heat. Don't wait until it's completely golden brown or it will burn in the oven.</span></li>
<li><span style="font-size: large;">Top the pizza with whatever you desire. I topped mine with sweet italian sausage, caramelized onion, and mozzarella.</span></li>
<li><span style="font-size: large;">Bake about 6-8 minutes, until crust is golden brown and cheese is melted.</span></li>
<li><span style="font-size: large;">Remove from oven and top with any garnishes desired (I topped it with shaved Pecorino, arugula, parsley). Enjoy!</span></li>
</ol>
<br />
<span style="font-size: large;"><u>Quick Tomato Sauce</u></span><br />
<span style="font-size: large;">3 tomatoes (can use canned crushed tomatoes if desired)</span><br />
<span style="font-size: large;">1 tbsp tomato paste</span><br />
<span style="font-size: large;">2 garlic cloves, minced</span><br />
<span style="font-size: large;">1/4 tsp to 1/2 tsp crushed red pepper flakes, depending how spicy you like</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Use a vegetable peeler to peel the tomatoes. Cut out white core, cut into quarters, and place in large bowl. Crush the tomatoes using a potato masher (or your hands if you're really into it). Pour the crushed tomatoes in a strainer, use a spoon to smash them down and drain them of as much liquid as possible. Once drained, mix the crushed tomatoes with all other ingredients. That's it!</span><br />
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GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-23494269506277361002013-02-18T10:55:00.002-05:002013-02-18T10:57:23.303-05:00Persian Turkey Kofte Kebabs with Shirazi Salad<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">I love Middle Eastern flavors. The spices, the flavor, the simplicity of the preparation. This is o</span><span style="font-size: large;">ne of my favorite meals, and it also happens to be a healthy, gluten free, paleo, low fat recipe. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Popular in Iran, Turkey, Armenia, and other Middle Eastern countries, kofte kebabs are typically made with ground lamb meat and herbs like parsley and mint. These ground meat 'meatballs' are skewered and grilled. There are endless amounts of variations in meats and herbs, and lentil and potato kofte can be made with no meat at all.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8ZEggoc7Ssa7fCko_NxSpgngQwQVFMqiFzSHaE0G7-C5Z8BYgIApSlK-d7c_lvQRIBn24-QEUBz5uwe9cUCM13WCtAViTlbMzVj1bn7-kUYvkBpRFv9w3kLeF63jDS-OdrIwgbL4o3xW/s1600/photo+4+(22).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8ZEggoc7Ssa7fCko_NxSpgngQwQVFMqiFzSHaE0G7-C5Z8BYgIApSlK-d7c_lvQRIBn24-QEUBz5uwe9cUCM13WCtAViTlbMzVj1bn7-kUYvkBpRFv9w3kLeF63jDS-OdrIwgbL4o3xW/s640/photo+4+(22).JPG" width="480" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">These kebabs are traditionally heavily seasoned with spices like coriander, cinnamon, turmeric, and allspice. I used ground turkey to make them healthier, and spiced them up to disguise that they are not lamb or beef. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">I served these with my favorite Persian Shirazi Salad, which sounds fancy but is really a simple salad of tomatoes, cucumber, red onion, and mint. The cold shirazi salad is a perfect cooling complement to the spiced kebabs. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPavWxgrDhJ60l3-_nrIccRaeOx0i5DwTwZ0CnMc8WLZpFLthFYtW_u30EDkepKmo1rGxMIBXYuumV4wMqXV9zTu1FMOizXYt8fIA7ZaMeTGlDEm1bXI96vwnQI-d8G3YZJovjN8CpazA5/s1600/photo+2+(28).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPavWxgrDhJ60l3-_nrIccRaeOx0i5DwTwZ0CnMc8WLZpFLthFYtW_u30EDkepKmo1rGxMIBXYuumV4wMqXV9zTu1FMOizXYt8fIA7ZaMeTGlDEm1bXI96vwnQI-d8G3YZJovjN8CpazA5/s640/photo+2+(28).JPG" width="480" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">Add plain rice and some grilled (or in my case broiled) green peppers, and you've got an exotic, healthy meal. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6BIu3oqq_H94JhskU1vsuVn8RGkTR7mki8DP5j9r9E5CdpykcU76yovzob1y0fEkYWvReBaaae40deUdCcMNztoEDFnYO4mswcymzW2R0LCGz54qs6CmWLt9JDQNr5C4Eb1Qm7nGybnK/s1600/photo+1+(25).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6BIu3oqq_H94JhskU1vsuVn8RGkTR7mki8DP5j9r9E5CdpykcU76yovzob1y0fEkYWvReBaaae40deUdCcMNztoEDFnYO4mswcymzW2R0LCGz54qs6CmWLt9JDQNr5C4Eb1Qm7nGybnK/s640/photo+1+(25).JPG" width="640" /></a></div>
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<span style="font-size: x-large;"><br /></span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;"><br /></span><span style="font-size: x-large;">Persian Turkey Kofte Kebabs with Shirazi Salad</span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><br /></span></div>
<span style="font-size: large;">1 lb ground turkey</span><br />
<span style="font-size: large;">4 cloves garlic, peeled, mashed with the flat side of knife, and minced</span><br />
<span style="font-size: large;">1 tsp kosher salt</span><br />
<span style="font-size: large;">3 tbsp grated onion</span><br />
<span style="font-size: large;">3 tbsp chopped fresh parsley</span><br />
<span style="font-size: large;">1 1/2 tsp Worcestershire </span><br />
<span style="font-size: large;">1 1/2 tbsp ground coriander</span><br />
<span style="font-size: large;">3/4 tsp ground cinnamon</span><br />
<span style="font-size: large;">3/4 tsp turmeric</span><br />
<span style="font-size: large;">1/2 tsp allspice</span><br />
<span style="font-size: large;">1/2 tsp cayenne pepper</span><br />
<span style="font-size: large;">fresh ground black pepper</span><br />
<span style="font-size: large;">Olive Oil</span><br />
<span style="font-size: large;">skewers - if using wood skewers, soak first. </span><br />
<span style="font-size: large;">1 Green Pepper, seeds removed and cut into 6 large pieces</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Shirazi Salad recipe follows.</span><br />
<br />
<span style="font-size: large;">Place everything except olive oil and green pepper (and skewers obviously) in a bowl and mix together. Let meat marinate in the fridge for an hour or all day if you have time. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Form into 6 inch 'sausages.' If using metal skewers, coat in the skewers in olive oil so meat doesn't stick. Thread two sausages to a skewer through the two sausage ends. You may need to adjust the sizes of your sausages according to the size of your skewers, Keep them all the same size though. Throw the green pepper on the same pan if there's room, or a separate pan will do.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Broil on Hi for about 15-20 minutes, turning skewers and green peppers occasionally. They are done when juices run clear, there is no pink, and outsides are evenly charred.</span><br />
<br />
<span style="font-size: x-large;">Shirazi Salad:</span><br />
<span style="font-size: large;">2 English Cucumbers</span><br />
<span style="font-size: large;">4 round tomatoes</span><br />
<span style="font-size: large;">1 medium red onion</span><br />
<span style="font-size: large;">1 tbsp dry mint or parsley (try to use mint if you have it)</span><br />
<span style="font-size: large;">1/2 cup fresh lime juice</span><br />
<span style="font-size: large;">1 tsp olive oil</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Dice tomatoes, cucumbers, and red onions in a uniform small cube size.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mix olive oil, lime juice, and dried mint (or parsley) in a bowl.</span><br />
<span style="font-size: large;">Pour over the vegetables. Can be consumed immediately, but best if refrigerated for at least 2 hours and up to 2 days.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Serve with plain rice. You can cook the plain rice in chicken or vegetable stock instead of water for extra flavor. </span>GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-58436477953365219932013-02-18T09:52:00.000-05:002013-02-18T09:56:46.017-05:00My Burn Story and How to Avoid One Of Your Own<span style="font-size: large;"><br /></span><span style="font-size: large;"> It's no secret that I'm a spaz in the kitchen. (Okay.. maybe not<i> just</i> in the kitchen...) When I'm cooking, it's a tornado of swirls and spins and spills.</span><span style="font-size: large;"> When I picture myself in the kitchen, I'd equate my cooking style more to a ballet than a tornado. Perfectly choreographed with elegant twirls from whisking to stirring to kneading. Perfectly poised, it's an elegant affair.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"> The Boyfriend sees it (and it really happens) more like an actual tornado. Yesterday he compared my cooking style to a heavy metal song, going on to say that I cook like Sesame Street's Animal plays the drums- eyes crazed, relentlessly banging pots on counters, throwing sauce at walls, rubbing bechamel in my hair, laughing maniacally and destroying everything in my path. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWuU0jn7oaU3Ucue2_5n2XXWf6qxfXRZ0CKw4sKONSDGcZC0nIRm1J03mTm2Wr1e5Bzj_Tv_dguLfbf2tzgXSxBKrrITafWsx-0X-UHLlhfIAKuUM6srHWRTqCUtSdZ-Y-AzWZPRTTAWoD/s1600/animal+drums.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWuU0jn7oaU3Ucue2_5n2XXWf6qxfXRZ0CKw4sKONSDGcZC0nIRm1J03mTm2Wr1e5Bzj_Tv_dguLfbf2tzgXSxBKrrITafWsx-0X-UHLlhfIAKuUM6srHWRTqCUtSdZ-Y-AzWZPRTTAWoD/s640/animal+drums.jpg" width="640" /></span></a></div>
<span style="font-size: large;"><br /></span><span style="font-size: large;"> And in the end, with an extra large smile to compensate, I delusionally act like nothing happened and everything is great, and here is your meal! Yay! It's delish! All worth it, right?!?!</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"> So it's not really a surprise when I dumped a pot of 400 degree boiling oil in my lap on Superbowl Sunday. But it sure as hell was a shock. I was making hush puppies and hit the handle of the pot after frying the last one. The pot goes down, hot oil spilling directly on both legs, and I'm instantly screaming. Ever been burned by oil splatters when cooking bacon? Imagine dropping a WHOLE POT on your lap. Immediately peeling off my jeans, socks, clothes, I'm running to the shower, screaming at The Boyfriend to Google what to do when you spill hot oil on your legs. I'm insisting I don't need an ambulance- <i>so strong and mighty am I</i>- I can get through it. I tell him to bring me a shot of vodka- I'll be fine. I down the shot, try to stand, and realize my legs feel like they are ON FIRE. </span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"> Now I've heard people say they felt like they were on fire from burns. I have myself- from sunburn and minor burns in the kitchen. And yes, they are no doubt painful. But you <i>don't understand the pain</i>.. I learned later that the difference between burns from boiling water and hot water is this: water, while it burns your skin, rolls off your body. Oil doesn't roll off, it just continues burning layers of your skin, deeper and deeper. </span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"> So as my legs are on fire, the Boyfriend realizes I'm both hysterical and crazy, and he calls an ambulance (thank God!) It seems like they arrived in 5 seconds flat. At this point, I am not questioning the need for an ambulance, I am begging for drugs to relieve some of the pain. They bring up a full stretcher and <i>so strong and mighty am I</i>, I'm insisting I can walk, that this is all silly. As I'm begging for drugs, cringing in excruciating pain. What the heck is wrong with me? I let them tie me up on the stretcher and they drive me to the University of Colorado hospital- which luckily happens to have one of the best burn clinics in the country. Insert montage of doctors and drugs and hospital lights here.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"> One couch bound week later here I am. I have second degree burns on both legs and third degree burns on my right leg. It's undecided whether I'll need surgeries or grafting, but I am optimistic my body will heal on its own. I am so grateful the oil only hit my legs. It could have been my face, my whole body. And I am so unbelievably grateful that The Boyfriend was not in the kitchen with me, and I don't even want to consider what would have happened if a cat or dog was milling around underneath me, as they often are. </span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"> I'm sharing my experience so you can learn from my mistake. The same mistake I always make in the kitchen that finally caught up with me- moving with speed, not purpose. If I had just taken a breath, instead of twirling around like a tornado (ballerina!). You know that moment when something is burning and you run like hell to save it? Two more seconds isn't going to do that much to your burned item, but it could save you a lot of pain. Two seconds, where you breathe, form a plan. Two seconds.</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"> In light of this event, I plan on being safer and more composed in the kitchen (I can already hear The Boyfriend chuckling in the background). I'm going to share with you tips on keeping yourself and your loved ones safe in the kitchen. These tips will focus on how to avoid injuring yourself while preparing meals. I won't be going into food safety. To learn about proper cooking temperatures and general food safety, go to <a href="http://www.foodsafety.gov/" target="_blank">FoodSafety.gov</a></span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"> I'm also going to share with you what to do if you <i>do</i> get burned, so you don't have to yell at your loved ones to Google it. Keep in mind I am no expert in either field, I am sharing with you what I have learned in my own kitchen. For more thorough medical information, visit <a href="http://www.mayoclinic.com/health/first-aid-burns/FA00022" target="_blank">The Mayo Clinic</a>. For information on how to deal with cuts in the kitchen (or anywhere, really), visit <a href="http://firstaid.webmd.com/tc/cuts-topic-overview" target="_blank">WebMD</a>.</span><br />
<div style="text-align: center;">
<br />
<br /></div>
<div style="text-align: center;">
<b><span style="font-size: x-large;">10 Basic Kitchen Safety Tips</span></b></div>
<div style="text-align: center;">
<i>Alternate headline:</i></div>
<div style="text-align: center;">
Things I Have Done That You <u>Should Not</u> Do<br />
<br /></div>
<ol>
<li><span style="font-size: large;">Handles of pots on the stove should never be sticking straight out- it's too easy to hit the handle and knock the pot over (especially if you have kids running around). Keep the handle tucked back safely over the counter.</span></li>
<li><span style="font-size: large;">Keep oven mitts and towels away from the stove. A good rule of thumb- never place a oven mitt or towel (or any paper product like paper towels) on top of the stove. Ever. There's a counter right next to it. Place it there. I think we've all placed something on top of a burner we forgot was hot. I once tucked a towel hanging on the stove handle <i>into</i> the stove by mistake, which obviously caught on fire. I've also placed an oven mitt too close to a hot skillet and it caught fire. </span></li>
<li><span style="font-size: large;">Set up everything you need beforehand. Making a gourmet meal? Take out all the skillets and pots you need. Having everything available eliminates that rush to find something in the heat of the moment. That 'heat of the moment' moment is solely responsible for probably 90% of my kitchen accidents. </span></li>
<li><span style="font-size: large;">Plan where you will place hot things. If you are baking cookies, or have a roast in the oven, it's going to need to go somewhere when it comes out. And if you're like me and the counter is full of other ingredients and things, you understand where I'm coming from. In the past I've often taken a baking sheet out of the oven, juggling it in one hand, rearranging the counter with the other, as the heat of the baking sheet begins burning through the potholder. This is just stupid. And dangerous. Designate a spot beforehand. </span></li>
<li><span style="font-size: large;">Never open a covered pot or the stove and immediately stick your face in there to check on your food. Open, let some steam/heat out, and then check on it. Water vapor (steam) burns more than boiling water because it is at a higher temperature. Don't let your face find that out on it's own.</span></li>
<li><span style="font-size: large;">Know your equipment. Know how to use and clean your appliances. Always unplug before disassembling or touching sharp or hot parts. Always know where your sharp parts are. I leave everything assembled until I am ready to wash it- this means no blades from food processors or blenders hanging around my counter tops. Don't use items with frayed cords, or extension cords. </span></li>
<li><span style="font-size: large;">Use appropriate sized pots and pans. Don't overcrowd or overfill a roasting pan you won't be able to lift out of the oven. This goes for pots on the stove top too. When stirring, stir away from your body. You don't want to splatter your face with boiling pasta sauce. If you're scraping the bottom of the pan, scrap towards the back of the stove, not towards your body.</span></li>
<li><span style="font-size: large;">Clean up spills promptly. They might not seem like a big deal, but even a small spill on a counter can cause another slip or spill. With hot items and knives around, we don't want that. </span></li>
<li><span style="font-size: large;">You should wear shoes. They will protect your feet. I am guilty of not wearing shoes in the kitchen, as most of us are. But you should know your feet will be safer from spills and falling knives. You should also pull back your hair so it doesn't catch on fire (or fall in food).</span></li>
<li><span style="font-size: large;">Knives: </span></li>
<ol>
<li><span style="font-size: large;">Always cut away from you (how silly would you feel in ER saying you stabbed yourself in the stomach). </span></li>
<li><span style="font-size: large;">Always use a cutting board. To prevent a cutting board from slipping on your counter, get a rag wet, ring it out, and lay it flat on the counter. Lay the cutting board on top. This method is used in restaurant kitchens to prevent slips and cuts. NEVER continue trying to cut something on a slipping cutting board.</span></li>
<li><span style="font-size: large;">Use sharp knifes. The duller the blade, the more force you must use to cut, the more danger you are in. </span></li>
<li><span style="font-size: large;">Don't try to catch a falling knife. Let it fall. Do try to move your feet out of the way.</span></li>
<li><span style="font-size: large;">Don't store dirty knives in the sink or let them soak in a pot. You may forget they are in there, or someone else may not know. Not to mention soaking knives dulls the blade. Wash them immediately or leave them in a safe spot on your counter, blade faced away, until you are ready to wash.</span></li>
<li><span style="font-size: large;">When interrupted, stop cutting and put the knife down. Don't talk with it in your hand, using it to make gestures. Never place knives near the edge of the counter top.</span></li>
<li><span style="font-size: large;">Watch how to safely handle knives <a href="https://www.youtube.com/watch?v=Ydc_SaQ_eRQ" target="_blank">here</a></span></li>
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: x-large;">How to Respond to Burns in the Kitchen</span></b></div>
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I am not a medical professional. </div>
<div style="text-align: center;">
Information obtained from <a href="http://www.mayoclinic.com/health/first-aid-burns/FA00022" target="_blank">the Mayo Clinic</a> and <a href="http://firstaid.webmd.com/tc/burns-home-treatment" target="_blank">WebMD</a>. </div>
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If you have been injured, consult a medical professional. </div>
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<b><br /></b></div>
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<span style="font-size: large;"> To determine the course of action, you must first figure out the extent you have been burned. However one general rule of thumb: <b>Never, EVER rub butter, egg whites</b>, or <b>any other substance </b>on your burns. You will run the risk of infecting it and making it worse. <b>Never use ice</b> to cool down a burn either, it can cause additional damage to burned tissue, can shock your system, and in the case of severe burns, cause a drop in body temperature resulting in hypothermia. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"> The three types of burns and steps for treatment are below. Keep in mind that many factors weigh in on how a burn will affect you, such as the size of the burn, the area burned, the depth, the cause, and your age and general health. When in doubt it never hurts to see a medical professional.</span></div>
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<ol>
<li><span style="font-size: large;"><u>First Degree Burn:</u> The outer layer of the skin is burned and is red. Some pain will accompany the burn. Sunburn is usually a first degree burn</span></li>
<ol>
<li><span style="font-size: large;">Treat as a minor burn. Run under cool running water. Do not use ice. Rub soothing lotions on unbroken skin like aloe vera. </span></li>
<li><span style="font-size: large;">If the first degree burn covers a significant portion of your hands, feel, groin, buttocks, or joints, you may need immediate medical attention. Again, run under cool water. If seeing a medical professional, do not rub ANYTHING on your burn- no creams, lotions, butter. </span></li>
</ol>
<li><span style="font-size: large;"><u>Second Degree Burn:</u> This burn involves the top and second layer of your skin. The skin will be red and blotchy, severe pain will be present, blisters will develop and swelling will occur. skin will blanch (turn white) when pressed down with a finger. Never, ever break or drain a blister. Increased chance of infection will occur. </span></li>
<ol>
<li><span style="font-size: large;">If the area is smaller than 3 inches, it may be treated as a minor burn. </span></li>
<ol>
<li><span style="font-size: large;">Run under cool water for 10 to 15 minutes. </span></li>
<li><span style="font-size: large;">Cover the burn with a sterile gauze pad to reduce chance of infection. Reminder: no ice, no butter, no egg whites. Immediately using ointments and petroleum jelly may trap the heat and cause your skin to burn further. </span></li>
<li><span style="font-size: large;">Take over-the-counter pain medication if necessary, such as aspirin or Ibuprofen. Drink extra water to help your burn heal. Not smoking or drinking alcohol is another way to help your burn heal faster. Especially not smoking. </span></li>
<li><span style="font-size: large;">Keep an eye on your second degree burn- if you see increased redness or pain, fever, swelling, or oozing it may be a sign of infection. Consult a medical professional. </span></li>
</ol>
<li><span style="font-size: large;">If the area is larger than 3 inches, or covers a significant portion of your hands, feel, groin, buttocks, or joints, treat as a major burn and get medical help immediately. </span></li>
</ol>
<li><span style="font-size: large;"><u>Third Degree Burn:</u> These are the worst burns. They involve tissue damage and can even involve damaged fat, muscle, and bone. A third degree burn WILL need <b>immediate</b> medical attention. The area may look charred black or bone white. You may see breakage in your skin (as if you've had large blisters that have broken). Third degree burns involve severe pain, redness and swelling, and will not blanch (turn white) when pressed. Again, immediate medical attention will be necessary.</span></li>
<ol>
<li><span style="font-size: large;">Call 911. While waiting for medical attention, do not remove burned clothing, but do remove the person from smoldering materials or heat. For example clothing from a hot spill or smoldering clothes should be removed (anything that continues to burn skin). If your clothes caught fire and are extinguished do not attempt to peel your clothes off of the burn. Allow a medical professional to safely do so. </span></li>
<li><span style="font-size: large;">If you have a large severe burn, do not immerse it in cold water. Doing so can result in hypothermia and/or shock. You may cover the burn with a cool (but not cold!) clean cloth or sterile bandage.</span></li>
<li><span style="font-size: large;">Check for circulation and breathing. If there is none, begin CPR. </span></li>
<li><span style="font-size: large;">Elevate the burned part above heart when possible.</span></li>
<li><span style="font-size: large;">Wait for medical attention. </span></li>
</ol>
</ol>
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GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-77807020612044326772013-02-13T19:02:00.000-05:002013-04-26T17:31:03.519-04:00Red Chili Honey Butter Shrimp on Crispy Polenta Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Kgz8SxEhHQb3-OBs25QBpQU3pUFLSeUQU9rGrY-6eAs2xvqu2Q3ChA9KM0t_qeCXj2Ri7pH6yu_oO1JWNx5dJQmjJDgZZ05hg1Hxu1y6hUqAkZVrOczvB7a9MiUDE2Sn3_w-bpKFdRaI/s1600/photo+3+(23).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Kgz8SxEhHQb3-OBs25QBpQU3pUFLSeUQU9rGrY-6eAs2xvqu2Q3ChA9KM0t_qeCXj2Ri7pH6yu_oO1JWNx5dJQmjJDgZZ05hg1Hxu1y6hUqAkZVrOczvB7a9MiUDE2Sn3_w-bpKFdRaI/s640/photo+3+(23).JPG" width="640" /></a></div>
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<span style="font-size: large;">Red. Chili. Honey. Butter. Shrimp. </span></div>
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<span style="font-size: large;">Yum. </span></div>
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<span style="font-size: large;">This recipe was created very much by ingredients I happened to have on hand, which is the case of most of my recipes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdB_eJHbOet8AKpexILdsIIJEepCfjfb_UtYXN3TeNl3V7qrAyqTWCSOR_FkQm32AH5r1qSiAuvFMJ5dzlMY0ZBpLDUVY5Oqjx2tMa6qnxdGHM0OlmDXRQg9F6269bxqpnPAPX5_q5eKD3/s1600/photo+2+(27).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdB_eJHbOet8AKpexILdsIIJEepCfjfb_UtYXN3TeNl3V7qrAyqTWCSOR_FkQm32AH5r1qSiAuvFMJ5dzlMY0ZBpLDUVY5Oqjx2tMa6qnxdGHM0OlmDXRQg9F6269bxqpnPAPX5_q5eKD3/s640/photo+2+(27).JPG" width="480" /></a></div>
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<span style="font-size: large;">The Boyfriend rated this meal 'pretty good,' which may not sound like a compliment but is actually the highest ranking on his scale, depending on the tone of his voice and facial expressions when he says it. </span></div>
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<span style="font-size: large;">The base of the dish is a simple roasted red pepper puree, topped with a spinach and basil salad. Crispy polenta cakes are placed on top, still hot, warming the spinach salad below, and it's all topped off with shrimp drizzled with the red chili honey butter sauce. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2f_GVrBjFsn3or9Rzb3iqIG9BNtkUgxzgIdiPxWdz9m79bxxSRvON9nV-ko3p-LlvUW2LAdp2X2NSyVJH2oeXMkybzyLDNTs78y46_yF_7dfZv4Gk4efXU8kazbjotJfmopWLHb8PAMoV/s1600/photo+4+(21).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2f_GVrBjFsn3or9Rzb3iqIG9BNtkUgxzgIdiPxWdz9m79bxxSRvON9nV-ko3p-LlvUW2LAdp2X2NSyVJH2oeXMkybzyLDNTs78y46_yF_7dfZv4Gk4efXU8kazbjotJfmopWLHb8PAMoV/s640/photo+4+(21).JPG" width="640" /></a></div>
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<span style="font-size: large;">I tried to get a bit of each flavor in every bite. It's one of those dishes where you're mixing a bite of polenta in the red pepper puree, grabbing a piece of spinach soaked in the slightly spicy butter sauce. And the shrimp. Don't forget the shrimp!</span></div>
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<span style="font-size: large;">This recipe was easy to make, and pretty fast (if you don't count the refrigeration time needed for the polenta- if you're looking to make this tonight, read through whole recipe!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZ53w3fCi_hAzPtJyZL7i3_tfcCk3OBU03Ne9FJ2pVgDF43Nr7vX2J1WOIu2daqKONp7S16R3BcV5oxUUcGOQgvxgxRVC40Yq3CaeV4Xm5meTm9IByZ4cJt5rx0TGVdNcKWPkwZfZUhQA/s1600/photo+1+(24).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZ53w3fCi_hAzPtJyZL7i3_tfcCk3OBU03Ne9FJ2pVgDF43Nr7vX2J1WOIu2daqKONp7S16R3BcV5oxUUcGOQgvxgxRVC40Yq3CaeV4Xm5meTm9IByZ4cJt5rx0TGVdNcKWPkwZfZUhQA/s640/photo+1+(24).JPG" width="480" /></a></div>
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<span style="font-size: large;">It's something I sort of whipped together and when finished and I saw it on a plate, I thought to myself that this dish is worthy of a special occasion dinner. I thought I'd hurry up and share it with you, with Valentine's Day being tomorrow! If you don't have a dinner planned yet, and you'll be working and want something you don't have to slave over but is still impressive.. here you go. This is it. </span></div>
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<span style="font-size: large;">The list of ingredients seems long, but it's really just redundant since I've split up the four components of the dish. You'll probably find most of these ingredients in your house already (as I did!). </span></div>
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<span style="color: #783f04; font-size: x-large;"><b>Red Chili Honey Butter Shrimp on </b></span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><b>Crispy Polenta Cakes</b></span></div>
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<u><span style="font-size: large;">For the Shrimp:</span></u><br />
<span style="font-size: large;">24 shrimp, peeled, deveined, and tails removed</span><br />
<span style="font-size: large;">6 cloves garlic, minced</span><br />
<span style="font-size: large;">1 tsp honey</span><br />
<span style="font-size: large;">1 tsp red pepper flakes</span><br />
<span style="font-size: large;">1 tbsl chopped parsley</span><br />
<span style="font-size: large;">1/2 cup white wine</span><br />
<span style="font-size: large;">3 tbls unsalted butter</span><br />
<span style="font-size: large;">salt and pepper</span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">For the Spinach Salad:</span></u><br />
<span style="font-size: large;">Fresh spinach, tough stems removed</span><br />
<span style="font-size: large;">Fresh basil, leaves only</span><br />
<span style="font-size: large;">1 piece of cooked thick sliced bacon, diced (or use pancetta or prosciutto)</span><br />
<span style="font-size: large;">1 tsp extra virgin olive oil</span><br />
<span style="font-size: large;">1/2 tsp red wine vinegar</span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">For Basic Polenta:</span></u><br />
<span style="font-size: large;">2 cups water</span><br />
<span style="font-size: large;">3/4 cup polenta (yellow cornmeal) **Make sure it's gluten free if needed</span><br />
<span style="font-size: large;">3/4 tsp salt</span><br />
<span style="font-size: large;">1 tbsp butter</span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">For the Roasted Red Pepper Puree:</span></u><br />
<span style="font-size: large;">1 Red pepper</span><br />
<span style="font-size: large;">extra virgin olive oil</span><br />
<span style="font-size: large;">salt and pepper</span><br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Directions:</span></b><br />
<span style="font-size: large;"><br /></span>
<br />
<u><span style="font-size: large;">Spinach Salad:</span></u><br />
<span style="font-size: large;">Rough chop the spinach and basil together. Toss together and add bacon. In a separate bowl, combine olive oil and red wine vinegar. Pour over salad and toss when ready to serve. </span><br />
<u><span style="font-size: large;"><br /></span></u>
<u><span style="font-size: large;">Roasted Red Pepper Puree:</span></u><br />
<span style="font-size: large;">Broil the red pepper until all sides are black and charred. Let cool until easy to handle, and peel the black skin off the pepper. Remove the seeds and stem, and place pepper in a blender or food processor. Puree. Gradually drizzle a but of olive oil in and puree again. Continue until puree reaches your desired consistency. I usually keep mine pretty thick. Salt and pepper to taste. </span><br />
<u><span style="font-size: large;"><br /></span></u>
<u><span style="font-size: large;">Polenta:</span></u><br />
<span style="font-size: large;">In a saucepot, heat water until boiling. Add the salt, and gradually the polenta. Reduce heat to low, whisking often, and cook until polenta is tender (about 15 minutes). Turn off heat, add butter, and stir until melted. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Polenta is ready to eat! To continue on for crispy polenta, spread the polenta flat in a small pan or tray. For this amount of polenta, I spread mine into a loaf pan (about 4 x 12). Refrigerate until firm. Once firm, remove from fridge and cut out desired sized circles with a cookie cutter.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat oil in a saute pan, and sauce the polenta cakes until golden crispy on all sides. </span><br />
<u><span style="font-size: large;"><br /></span></u>
<u><span style="font-size: large;">Shrimp:</span></u><br />
<span style="font-size: large;">Toss the shrimp in a bit of salt and pepper. Heat a few drizzles of olive oil in a large skillet over high heat. Add the shrimp. Saute for a minute and add 1 tbsp of the butter. Saute for a few minutes longer until shrimp is golden on both sides. Reduce heat to medium and add the red pepper flakes, parsley, and garlic. Stir to coat. Pour in the wine and allow to reduce by half. Remove the shrimp to serving platter, leaving the sauce in pan. Add the remaining 2 tbsp butter to the pan and the honey. Stir until butter is melted. Pour sauce over shrimp, allowing it to drizzle a bit on the polenta and spinach. </span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">To Assemble:</span></u><br />
<span style="font-size: large;">Spread roasted red pepper puree on base of plate. Place handfuls of spinach salad in the middle, allowing the puree to hold the spinach in place. Place polenta cakes directly on top of spinach, and top with shrimp and Red Chili Honey Butter Sauce. Enjoy!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>A couple other favorite recipes:</b></span><br />
<span style="font-size: large;"><a href="http://grassrootschef.blogspot.com/2012/05/chicken-salad-with-pecans-grapes-and.html" target="_blank">Chicken Salad with Pecans, Grape, and Green Pepper</a></span><br />
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<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 22px; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
<a href="http://grassrootschef.blogspot.com/2012/11/wensleydale-apple-cranberry-tartlets.html" target="_blank">Wensleydale Apple Cranberry Tartlets <span style="font-size: 22px;">with Thyme Shortbread Crust and Bourbon Glaze</span></a></h3>
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<br />GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-25451866094192296622013-01-22T17:17:00.001-05:002013-01-22T17:21:18.081-05:00Classic Vanilla Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LtyQdjJUmEycGlEGIU_c55vuMlqq8lYonZ_3aOKowsIH3rk6BDQYbTfjE99W9dh7uPu-PjImwVFyzxQ670VJOfW_gStKHcmxrMPORTePjXg9sTRI9GdVtcv9egcxuqrnrbPJ5oECH_fu/s1600/photo+3+(22).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LtyQdjJUmEycGlEGIU_c55vuMlqq8lYonZ_3aOKowsIH3rk6BDQYbTfjE99W9dh7uPu-PjImwVFyzxQ670VJOfW_gStKHcmxrMPORTePjXg9sTRI9GdVtcv9egcxuqrnrbPJ5oECH_fu/s640/photo+3+(22).JPG" width="480" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Oh heavenly vanilla. </span></div>
<br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">These cupcakes are so delicate, so moist, so delicious.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJP_RNnb6m-THyXITCH1jhQPmabhmQ3Cw9Nlz41NjDoRfviaZq57QbvxXSDvdVuI2yjb9INNCbWE7YzRlzNRzczSEfVOWvW-y2P58lWWDRMBz5YBXshGN7LX1JtXHLlxwfYOp-uLZlqTi3/s1600/photo+2+(26).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJP_RNnb6m-THyXITCH1jhQPmabhmQ3Cw9Nlz41NjDoRfviaZq57QbvxXSDvdVuI2yjb9INNCbWE7YzRlzNRzczSEfVOWvW-y2P58lWWDRMBz5YBXshGN7LX1JtXHLlxwfYOp-uLZlqTi3/s640/photo+2+(26).JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">I had to see if these were really 'the best' vanilla cupcake, as The Cupcake Project claims them to be.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJO14hRyzdAPUYQ_OdQ6yI2_A_SiA7RAkwyvIHjDClQItPl491JBUaPGe4l1Lca3Tbi4aUxPt3d4y1nGUkQCitaF7gHX98ANLxbn8yLHSfFw6jNowXPeeIq8DtP-dlQeUnhGCeFL3vstN/s1600/photo+4+(20).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJO14hRyzdAPUYQ_OdQ6yI2_A_SiA7RAkwyvIHjDClQItPl491JBUaPGe4l1Lca3Tbi4aUxPt3d4y1nGUkQCitaF7gHX98ANLxbn8yLHSfFw6jNowXPeeIq8DtP-dlQeUnhGCeFL3vstN/s640/photo+4+(20).JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Umm.. they are pretty perfect. They rise beautifully, are so soft and moist, with a strong (but not overpowering) vanilla flavor. I usually find vanilla cupcakes don't really have a 'big' vanilla flavor. The vanilla seeds in this recipe are really what does it, as well as the whopping 1 tbsp of pure vanilla extract.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQIykafD7T27egWDGIOTJhlAHcKySLbgJ2M9kY71mXfgI9XkQRp3eG10JmGZw_hqgzSj9GCOE_YdbD6D46Fv7Bo-idreljlcsYpXJErjzPhnOMK1SShcgCYc-pOv4o7WFk4RjQZyXE-yQ/s1600/photo+1+(23).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQIykafD7T27egWDGIOTJhlAHcKySLbgJ2M9kY71mXfgI9XkQRp3eG10JmGZw_hqgzSj9GCOE_YdbD6D46Fv7Bo-idreljlcsYpXJErjzPhnOMK1SShcgCYc-pOv4o7WFk4RjQZyXE-yQ/s640/photo+1+(23).JPG" width="480" /></a></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">I frosted them with a quick vanilla buttercream frosting- I won't post recipe as I just threw in the mixing bowl some heavy cream, butter, confectioners sugar, and a few drops of vanilla. Whipped it up and voila! </span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">I usually use more heavy cream than most frosting recipes call for- I like my frosting a little lighter and airier (closer to a whipped cream than a true frosting).</span></span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><b><u><br /></u></b></span></div>
<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><b><u>
</u></b></span>
<div style="text-align: center;">
<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><b><u>Classic Vanilla Cupcakes</u></b></span></div>
<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><b><u>
</u></b></span><br />
<div style="text-align: right;">
<a href="http://www.cupcakeproject.com/2011/09/ultimate-vanilla-cupcake-test-baked-by.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Recipe from the Cupcake Project</span></a></div>
<div style="text-align: right;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Makes 16 cupcakes</span></div>
<br />
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">1 3/4 cups cake flour (not self rising)</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 vanilla bean</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 cup sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 1/2 tsp baking powder</span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">
</span>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 tsp baking soda</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/2 tsp salt</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 cup unsalted butter at room temp</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2 large eggs at room temp</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/3 cup full-fat sour cream</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1/4 cup vegetable oil )or canola oil</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">1 tbsp pure vanilla extract (not imitation vanilla!)</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">2/3 cup whole milk</span></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Preheat oven to 350 degrees. Place paper liners in cupcake pans.</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">In a small bowl, combine the vanilla bean seeds and the sugar. Use your hands or the back of a spoon to break up the clumps of vanilla seeds and disperse them throughout the sugar.</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<br />
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">In your mixing bowl, add the cake flour, baking powder, baking soda, salt, and vanilla bean sugar. Mix until combined (on low speed or it will fly everywhere!) Add the butter, and mix about 3 minutes until combined. It will be crumbly, not a wet batter at this point.</span></span></div>
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<br /></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">In a separate medium bowl, whisk together the eggs, sour cream, oil, and vanilla extract. Slowly add this to the flour mixture and mix until combined. Slowly add the milk in, letting the dough absorb the milk and mix it in a little at a time. The batter will be very wet, don't be alarmed- it's supposed to be. </span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Fill cupcake liners about 3/4 full. Bake 12-14 minutes, until batter is no longer 'jiggly' and a toothpick comes out clean.. Do not wait for them to turn golden brown (that means they are overcooked). When done, remove cupcakes from muffin pan and let cool on wire rack.</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Frost cupcakes only after they are completely cool. </span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-79773962239733965162013-01-22T16:22:00.001-05:002013-01-22T16:28:43.305-05:00Spaghetti Carbonara<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLRXF9f9AzQU8V3ONhGEMzw085HjB6nXAcO9e_fZJmyFHRz8gh_0KC60DSlg9i1EZ3jWbaEpoJDAXKKoVW3fD0fcHQBW0a-SiOTUzaI4HPUMo0yH2iLTJsXXqwNmpBY5VlfE_-7UtCyaE/s1600/photo+1+(22).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLRXF9f9AzQU8V3ONhGEMzw085HjB6nXAcO9e_fZJmyFHRz8gh_0KC60DSlg9i1EZ3jWbaEpoJDAXKKoVW3fD0fcHQBW0a-SiOTUzaI4HPUMo0yH2iLTJsXXqwNmpBY5VlfE_-7UtCyaE/s640/photo+1+(22).JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">This is not an every day dinner.</span><br />
<br />
<span style="font-size: large;">I made it for my birthday. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">(In case you're worried, don't be- The Boyfriend took me out for a proper birthday dinner as well!)</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">This is a really rich pasta dish made with an egg yolk sauce and some form of pork (traditionally it's made with guanciale- cured pork jowl, but that can be kind of hard to find!) In this recipe I use cubed pancetta with excellent results. You can also use thick sliced bacon.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">I tried to make this as traditional as possible (even made my own spaghetti!) Apparently it's some form of sin to add cream and/or peas to this dish, so you won't see them in this recipe. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">For such a rich, special dinner, it is absurdly easy to make. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">There's only one way to ruin it- when adding the eggs. Pay close attention, stir constantly, and don't look away. :) The last thing you want is scramble egg carbonara, am I right?! </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Serve with a big green salad, and some crusty bread if desired.</span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><u><b><br /></b></u></span></div>
<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><u><b>Pasta Carbonara </b></u></span></div>
<div style="text-align: right;">
<span style="font-size: large;">Serves 3</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">1 lb spaghetti (boxed or homemade)</span></div>
<div>
<span style="font-size: large;">1/2 lb pre-cubed pancetta (about 8 oz) or thick sliced quality bacon</span></div>
<div>
<span style="font-size: large;">6 eggs</span></div>
<div>
<span style="font-size: large;">2 egg yolks</span></div>
<div>
<span style="font-size: large;">1 cup freshly grated parmigiana, plus extra for serving</span></div>
<div>
<span style="font-size: large;">extra virgin olive oil</span></div>
<div>
<span style="font-size: large;">fresh pepper</span></div>
<div>
<span style="font-size: large;">parsley (for garnish) </span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">In a bowl, add the eggs, egg yolks, parmigiana, and about 1 tsp black pepper. Whisk together until completely combined. Set aside.</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">Cook the spaghetti al dente and set aside. In a saute pan, heat a drizzle of olive oil over medium heat. Add the pancetta and saute until crispy. Once crispy, add the al dente spaghetti and stir to distribute the pancetta thouroughly (and to coat the spaghetti with pancetta fat). Turn off the heat. With pan still on hot stovetop, add the egg mixture and quickly begin vigorously mixing. This is your crucial step. Continue mixing, not allowing the egg to sit on the bottom of the pan untouched for too long. Cook about 2 minutes, the eggs will thicken a bit and it will look like a cream sauce. </span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">Serve immediately, with a bit of parsley sprinkled on top and extra parmegiana cheese. </span></div>
<div>
<br /></div>
<div>
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GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com1tag:blogger.com,1999:blog-3359851021408268268.post-24214358598291441172013-01-18T13:06:00.001-05:002013-01-18T13:07:20.215-05:00Upside Down Caramelized Root Vegetable Tart with Flaky Gruyere Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunt0Foqu8ayTkJuBeee8Uo6204CAhZrcDW2pm71EDvCEFW2gb_t6EEVTryOgetBAN30XA1BFHTDIIUajlIgdPn5kLGs674UPhf7Dnx-jYZMsaw_cUKy_C1-wbbZs8orgPuT5UZUQsPFGf/s1600/photo+1+(20).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhunt0Foqu8ayTkJuBeee8Uo6204CAhZrcDW2pm71EDvCEFW2gb_t6EEVTryOgetBAN30XA1BFHTDIIUajlIgdPn5kLGs674UPhf7Dnx-jYZMsaw_cUKy_C1-wbbZs8orgPuT5UZUQsPFGf/s640/photo+1+(20).JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">What's that you said?</span></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;">You don't know what a parsnip is either?</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">I've started a new thing- I go to the supermarket, see something I've never cooked, and buy it. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Then it sits in my fridge for a week because I don't know what to do with it. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">So I bought a couple parsnips. Research says they are a root vegetable related to the carrot. Makes sense, as they look like white carrots. Wikepedia (yes, I really did get my info here) says they are buttery, sweeter than carrots, and have subtle flavors of butterscotch, honey, and cardamom when cooked. Sounds pretty good. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSdwTgK6YnmWrxW78V1Wnb_zqdpTh1t8lR8yqAnl9etkJO7-YNjzQDJ5mAjgtuvfcGTwNl54GB7-nQd0wI5y1oO9sI9AeF31WlASxjIwBA33zzHn-D4VgVrlYiu2T3v6cNSspS1eSv1LL/s1600/photo+5+(13).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZSdwTgK6YnmWrxW78V1Wnb_zqdpTh1t8lR8yqAnl9etkJO7-YNjzQDJ5mAjgtuvfcGTwNl54GB7-nQd0wI5y1oO9sI9AeF31WlASxjIwBA33zzHn-D4VgVrlYiu2T3v6cNSspS1eSv1LL/s640/photo+5+(13).JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">If you don't know (as I didn't) they get peeled the same way carrots do, and then simply cut into slices for this recipe. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Sounded to me like parsnips and sweet potatoes would go pretty well together, and lucky me- I had a leftover sweet potato! So for you, I decided to make this upside down tart, quite lovely as an appetizer, a lunch, or a snack. It can be eaten either hot or cold, though the crust is so delishiously flaky right out of the oven. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Why upside down, you ask?</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Because the vegetables caramelize so beautifully when cooked in oil in the hot cast iron skillet. They turn a nice golden brown and have such a sweet flavor- butterscotch and honey are good ways of describing it. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rUakVaJZShCCaADyoU1sbZ855danPvmuwDLy54BXwjWXi8bHG2XvbFFmJMbcpq_kaujfuIK6dSPbvLxayQZ9YTef-m1nB7Zx7oJoTrM4AuWzbrAaAliXtfFWKQ5AjkS8WRaUerlncY2e/s1600/photo+2+(23).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rUakVaJZShCCaADyoU1sbZ855danPvmuwDLy54BXwjWXi8bHG2XvbFFmJMbcpq_kaujfuIK6dSPbvLxayQZ9YTef-m1nB7Zx7oJoTrM4AuWzbrAaAliXtfFWKQ5AjkS8WRaUerlncY2e/s640/photo+2+(23).JPG" width="640" /></a></div>
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<span style="font-size: large;">And the crust gets SO flaky when not weighed down in the bottom of a pan. </span></div>
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<span style="font-size: large;">If I had other root vegetables, I would have thrown them in too. Experiment with whatever you have on hand, this recipe is pretty basic and forgiving. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74ifJiwDw9rvcXFwTs4DPRkhfEM25roLYQYIJLYkD6Z1Rf-o7gvbNV7sAzd2c9xV-d8Hq4uBpHkwuo-hD5QKaxeuUBomgHtUiu2JBm-jypinxSdPUtFxexXITlQUmYuPY-IgFkt_K1fMr/s1600/photo+4+(18).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74ifJiwDw9rvcXFwTs4DPRkhfEM25roLYQYIJLYkD6Z1Rf-o7gvbNV7sAzd2c9xV-d8Hq4uBpHkwuo-hD5QKaxeuUBomgHtUiu2JBm-jypinxSdPUtFxexXITlQUmYuPY-IgFkt_K1fMr/s640/photo+4+(18).JPG" width="640" /></a></div>
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<span style="color: #783f04; font-size: x-large;"><b><u>Upside Down Caramelized Root Vegetable Tart with Flaky Gruyere Crust</u></b></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 sweet potato, peeled, rinseed, and cut into thin (1/8 inch) slices</span><br />
<span style="font-size: large;">2 parsnips, peeled and cut into 1/8 inch slices</span><br />
<span style="font-size: large;">1/2 red onion, thinly sliced</span><br />
<span style="font-size: large;">2 cloves garlic, minced</span><br />
<span style="font-size: large;">1 tsp dried thyme</span><br />
<span style="font-size: large;">salt and pepper</span><br />
<span style="font-size: large;">olive oil</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Flaky Gruyere Crust</span><br />
<span style="font-size: large;">1 cup flour</span><br />
<span style="font-size: large;">1/4 tsp salt</span><br />
<span style="font-size: large;">5 tbsp butter, cut in pieces and chilled</span><br />
<span style="font-size: large;">5 tbsp ice cold water</span><br />
<span style="font-size: large;">1/4 cup packed shredded gruyere</span><br />
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<span style="font-size: large;">Crust:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Combine flour and salt in a large bowl. Add the cold butter, and using your hands, work it into flour mixture until it is a crumbly texture. Do this quickly, you don't want butter to melt too fast. Drizzle water in and incorporate quickly (I don't mean you need to speed through this, but don't start and then walk away..) Form gently into a ball, flatten into a 6 inch dish, wrap in plastic wrap, and refrigerate at least one hour. </span><br />
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<span style="font-size: large;">Preheat oven to 375.</span><br />
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<span style="font-size: large;">The veggies:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat a few drizzles of olive oil in your cast iron skillet over medium, medium high heat. Add the red onion. Saute until soft. Add garlic, saute a minute longer, and remove red onion and garlic from pan and set aside. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add a bit more olive oil, allow it to warm up for 30 seconds, and add half of the sweet potato. Saute until sweet potato begins to get golden brown color. Remove from heat and saute other half of sweet potatoes. Remove and repeat with parsnips. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Once all your veggies are sauteed until golden, remove them all from pan and remove skillet from heat. Now you can arrange them in a pretty manner. Pour 1 tbsp of olive oil into the cast iron skillet and disperse. Evenly sprinkle the thyme directly onto the pan. Begin layering veggies: I started with layering the smallest parsnips in the middle of the pan, followed by a layer of the smallest sweet potato slices, the red onion mixture, more parsnips, and more sweet potato. Season generously with salt and pepper. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXj-AlYDEG5WPi7bN42JQrU5TTb4Up2D7YhyjCeBqyPZ0A2W0NcoUmPuyPXi9lW2RU1sqwzeXfI2p7rI2LlsHG0AWvNsy-B7TMWGVm2WXF1aRyBUiYuiGMphuPlqyDUb7QhAi7vcuSqjG/s1600/photo+1+(21).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXj-AlYDEG5WPi7bN42JQrU5TTb4Up2D7YhyjCeBqyPZ0A2W0NcoUmPuyPXi9lW2RU1sqwzeXfI2p7rI2LlsHG0AWvNsy-B7TMWGVm2WXF1aRyBUiYuiGMphuPlqyDUb7QhAi7vcuSqjG/s640/photo+1+(21).JPG" width="480" /></a></div>
<span style="font-size: large;">Remove the crust from the fridge and roll out until it is large enough to fit over the cast iron skillet. Quickly place it on top of the veggies and tuck the sides in a bit. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjZ6TYf3xB50VZY-1741Y3o51brQh6XGcaf9Ww_EPnQ4KDun-AkmX950hP7p9rvPFvUHyLmJJvdlXU8db0U-4KrmqhV6vhQP4aTOxEkQD1tIayp_DTeVX5X3Zk-7HAlGlDOnpQUTSKAuT/s1600/photo+4+(14).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjZ6TYf3xB50VZY-1741Y3o51brQh6XGcaf9Ww_EPnQ4KDun-AkmX950hP7p9rvPFvUHyLmJJvdlXU8db0U-4KrmqhV6vhQP4aTOxEkQD1tIayp_DTeVX5X3Zk-7HAlGlDOnpQUTSKAuT/s640/photo+4+(14).JPG" width="480" /></a></div>
<span style="font-size: large;">Place in cast iron skillet in oven and bake for about 25 minutes, or until crust is golden brown.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekDRBGnCrBxUk4Jj0XX9-BcObEIICq6QNvwOYYW5bK-3jYHQ9g7YPerhqL3ApS1FCLAm3CqrnMhT-ElqZHZvUQTt_2xouCqlj12xh0q4FOKkkAM7bNU3KX0U-U6q3jZzLVfumCaOJjKlD/s1600/photo+3+(20).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekDRBGnCrBxUk4Jj0XX9-BcObEIICq6QNvwOYYW5bK-3jYHQ9g7YPerhqL3ApS1FCLAm3CqrnMhT-ElqZHZvUQTt_2xouCqlj12xh0q4FOKkkAM7bNU3KX0U-U6q3jZzLVfumCaOJjKlD/s640/photo+3+(20).JPG" width="480" /></a></div>
<span style="font-size: large;">To remove the tart from the pan: </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Let cool 5-10 minutes until easier to handle. Using a thin spatula, gently work it underneath the tart to try to lift any veggies stuck to pan. Remember your pretty arrangement- be gentle with the spatula. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Grab a plate- most dinner plates will fit just perfectly inside the cast iron skillet. Place the plate on top of the tart, and (with oven mitts on!) lift the whole pan up and turn is upside down quickly. Your tart should fall right out and look ever so perfect on your plate! If it doesn't pry stuck veggies off and rearrange- the tart is pretty east to work with! </span><br />
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<br />GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-32362754570024204132013-01-16T13:00:00.000-05:002013-01-16T13:00:42.293-05:00Baci Di Dama<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYMjYtaAiujId6sNP0KiTTzHffgQ5uWgNvJ-Foa4kWO8I-aeGa01AK21TTyjS-rqpLDISS0pYjOzUJGZI3SeC__eIjval5ZH2vmiDKJZP7PGS91mwx97MDvQws-YfKCwJou5VxsjC7NEo/s1600/photo+3+(13).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYMjYtaAiujId6sNP0KiTTzHffgQ5uWgNvJ-Foa4kWO8I-aeGa01AK21TTyjS-rqpLDISS0pYjOzUJGZI3SeC__eIjval5ZH2vmiDKJZP7PGS91mwx97MDvQws-YfKCwJou5VxsjC7NEo/s640/photo+3+(13).JPG" width="554" /></a></div>
<span style="font-size: large;">Baci di Dama are an Italian cookie, otherwise known as ladie's kisses. They are a super cute little hazelnut cookie.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Y3gRYgPSHK9ksEOuyg6GTtV4gvp8L17vEjhu4f6DTgzyJwTVSucDQqw7YAAi6XQfcog_-6tcZSu24W7AyL6BMflEK-3XYPxjeYRIZHNe2Em623dWz1Bmp6XZ1ahUJo6LA2xyxIfnx4X0/s1600/photo+5+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Y3gRYgPSHK9ksEOuyg6GTtV4gvp8L17vEjhu4f6DTgzyJwTVSucDQqw7YAAi6XQfcog_-6tcZSu24W7AyL6BMflEK-3XYPxjeYRIZHNe2Em623dWz1Bmp6XZ1ahUJo6LA2xyxIfnx4X0/s640/photo+5+(10).JPG" width="480" /></a></div>
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<span style="font-size: large;">I like them because they are not overly sweet, and I enjoy eating them for breakfast with coffee (real healthy right?) And for a lot of snacks throughout the day. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">They are addicting, I must warn you. </span><br />
<span style="font-size: large;">And did I mention they are gluten free?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpG9LptznpEDftNv_auCMtO4Fij6dT9voqK3elHDb3sG5Y288RAXhKVnr2QspiLTqAvUuunBylHNsMPMtScFeQzcLLk3a3x-vilJp-HOmeeh_61JlJ7iE5EZLXCc1FRLkpS4MiFs0pBq_A/s1600/photo+2+(16).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpG9LptznpEDftNv_auCMtO4Fij6dT9voqK3elHDb3sG5Y288RAXhKVnr2QspiLTqAvUuunBylHNsMPMtScFeQzcLLk3a3x-vilJp-HOmeeh_61JlJ7iE5EZLXCc1FRLkpS4MiFs0pBq_A/s640/photo+2+(16).JPG" width="546" /></a></div>
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<span style="font-size: large;">I'm always pleased to find cookie recipes that are gluten-free. I don't have a gluten allergy, but The Step-dad does, and I'm always looking for recipes I can serve when he's around.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">It's not just about being able to serve him good food.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">It's about serving good food while no one even notices that it's all gluten free. </span></div>
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<span style="font-size: large;">That's the challenge. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8P-5ttCdscsFLoo3Q9IfbohObLWNbqmcGBFchzCO1igOQ2b5hix3dzuc5_wIa_glHfRNXeNsmoxjHrui8SXpFiCy37YXI2D6Zedna6iBtplmPj8dDuMb9e74ycn1pAKSCORcvAXTMJXU/s1600/photo+4+(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8P-5ttCdscsFLoo3Q9IfbohObLWNbqmcGBFchzCO1igOQ2b5hix3dzuc5_wIa_glHfRNXeNsmoxjHrui8SXpFiCy37YXI2D6Zedna6iBtplmPj8dDuMb9e74ycn1pAKSCORcvAXTMJXU/s640/photo+4+(12).JPG" width="480" /></a></div>
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<span style="font-size: large;">These little bites of heaven stand up to that challenge. They are soft and crumbly, slightly sweet and nutty.</span></div>
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<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">This is a simple recipe. Easy, limited ingredients. And the perfect small sized cookie that you can pop in your mouth in one bite. And eat for breakfast, midmorning snack, mid afternoon snack, pre dinner snack, after dinner snack. :)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Alternatively to sandwiching the cookies, you could just dip half in chocolate if you so desired. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUqj-aNLxPcT3R3Sl5TJdJBuBc6bsT2wnoqc3I4DNtLPUkWxEBAxvixGtXkUykpvNpwgH1GMn8lVe5FWpRiQ-SAmww5Dn6t0voMdD9HuA_fhvwXJPo_KzVgUlGWFmVd-UgAn2HjmcKcQl/s1600/photo+1+(14).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUqj-aNLxPcT3R3Sl5TJdJBuBc6bsT2wnoqc3I4DNtLPUkWxEBAxvixGtXkUykpvNpwgH1GMn8lVe5FWpRiQ-SAmww5Dn6t0voMdD9HuA_fhvwXJPo_KzVgUlGWFmVd-UgAn2HjmcKcQl/s640/photo+1+(14).JPG" width="480" /></a></div>
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<div style="text-align: center;">
<span style="color: #783f04; font-size: x-large;"><b><u>Baci di Dama </u></b></span></div>
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<a href="http://www.blogger.com/"><span id="goog_1453130737"></span>Teressa Murphy's recipe<span id="goog_1453130738"></span></a></div>
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<span style="font-size: large;">1 1/4 cup hazelnuts, toasted and skinned</span></div>
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<span style="font-size: large;">1 cup rice flour (can sub 1 cup all purpose flour, but note cookies will not be gluten free)</span></div>
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<span style="font-size: large;">3 1/2 ounces unsalted butter, cut into small pieces, at room temp</span></div>
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<span style="font-size: large;">1/2 cup sugar</span></div>
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<span style="font-size: large;">pinch salt</span></div>
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<span style="font-size: large;">2 ounces semisweet or bittersweet chocolate, chopped</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Pulse hazelnuts in a food processor until very fine- should be the consistency of coarse polenta. Pour into a large bowl and add the rice flour. Mix and add the butter. Use your hands to mix together. Don't be afraid to squish the dough with your hands so the butter holds the flour together. The dough will be smooth and hold together. If it doesn't, knead until it does.</span></div>
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<span style="font-size: large;">The dough will still be a bit crumbly and a little hard to handle. Divide the dough into 3 equal pieces. Roll each piece into a rope about an inch thick. Try to make the rope smooth, no cracks. If it's too difficult to handle, Divide the rope in half again, making 6 one inch thick ropes. Wrap each rope in plastic wrap and refrigerate for 2 hours or freeze for 20 minutes.</span></div>
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<span style="font-size: large;">Preheat oven to 325. Line 2 baking sheets with parchment paper.</span></div>
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<span style="font-size: large;">Remove one log from the fridge. Do not remove all of them, you need them to be cold to be easy to handle and to cook properly. (Letting the sit at room temp allows butter to soften to much- the cookie will cook into a flat pancake shape versus the half round shape in the pictures).</span></div>
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<span style="font-size: large;">Use a knife to cut a small sliver of dough. Press into a ball about the size of a marble. You can try rolling the dough into a marble, but I found dough too crumbly. Pressing it worked better for me.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidF5fMYcjbIqoW8ZZwbIc2H3IZ6LBlCuTfutUc2M8Hi-Y50EgJWX5-mHp6Ki47CW_rcrWMUAY9fpLesHKjRN9sfx6zuaxpBi7S7pLBonsxLKQST4xrjpXr4Aeu75hyRyKpANHmfQ81tBug/s1600/photo+1+(13).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidF5fMYcjbIqoW8ZZwbIc2H3IZ6LBlCuTfutUc2M8Hi-Y50EgJWX5-mHp6Ki47CW_rcrWMUAY9fpLesHKjRN9sfx6zuaxpBi7S7pLBonsxLKQST4xrjpXr4Aeu75hyRyKpANHmfQ81tBug/s640/photo+1+(13).JPG" width="544" /></a></div>
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<span style="font-size: large;">Continue pressing dough into same size marbles and place on baking sheet about an inch apart. When done with that log, remove next log from fridge and continue.</span></div>
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<span style="font-size: large;">Bake 10-14 minutes, until tops of cookies are lightly golden. Rotate cookie sheets halfway through baking for even cooking. Let cookies cool completely.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNediRwee6qEKRGF2M_QhU-JjC6Mk21VSC1Iq0E7kwAkICHtCecR9lqtfX3-UIqtXI6GcEOY8YZICCDRigd2l6vx-ZvwpQtAi-2bPpzj2HLHrtM_DFAs4466DRoA2O5cTuh788iAqVVIU3/s1600/photo+2+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNediRwee6qEKRGF2M_QhU-JjC6Mk21VSC1Iq0E7kwAkICHtCecR9lqtfX3-UIqtXI6GcEOY8YZICCDRigd2l6vx-ZvwpQtAi-2bPpzj2HLHrtM_DFAs4466DRoA2O5cTuh788iAqVVIU3/s640/photo+2+(15).JPG" width="480" /></a></div>
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<span style="font-size: large;">In a skillet, add water until one inch deep. Bring water to a simmer. Place a heat safe bowl in the skillet, and add the chocolate. Melt until smooth. Use a butter knife to gather a little melted chocolate and place on the bottom of one cookie. Take another cookie and sandwich them together. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTG9gd0BSkTZGtCJ0R109Dgn7MGSY63t6Spm-6u7GaJ-UeXAvxSNcsT_5bRJo3VqPwYSpKSoB0vSDl0O1oZZchb60XL8TiIhhrXEw9ogOZqxXcRvSlHgbqEfq-9Ir29Ths_OwiouWYNBFl/s1600/photo+3+(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTG9gd0BSkTZGtCJ0R109Dgn7MGSY63t6Spm-6u7GaJ-UeXAvxSNcsT_5bRJo3VqPwYSpKSoB0vSDl0O1oZZchb60XL8TiIhhrXEw9ogOZqxXcRvSlHgbqEfq-9Ir29Ths_OwiouWYNBFl/s640/photo+3+(12).JPG" width="480" /></a></div>
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<span style="font-size: large;">If you're having a hard time keeping the chocolate from drizzling all over the cookie, try dunking one cookie in the chocolate, just until the base is coated, and then sandwiching them together. Start the process with any unattractive cookies (any that may have melted into pancakes). No use wasted you're prettiest cookies trying to figure out how to control chocolate drizzle :)</span></div>
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<span style="font-size: large;">Set the cookies sideways on a wire rack and let the chocolate harden until firm.</span></div>
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GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-45123662556784338992013-01-16T12:50:00.000-05:002013-01-16T12:51:30.044-05:00Sage Rubbed Pork Chops with Fennel Orange Puree, Truffled Sweet Potato Matchsticks, Charred Brussel Sprouts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIs7K-hMNAuVlxYnmxjeGYKbf0aBv4uaH45AqTYAZ-3S4-8vXcmCo1hdbjxfs2c1fDd4FV1Z8-KEuDMx-6yRVDZwYb_cipp1t8pbXy61XDVqCIOCW_4bPNesMQNAJUmMxnSORg2ECezIM/s1600/photo+1+(19).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIs7K-hMNAuVlxYnmxjeGYKbf0aBv4uaH45AqTYAZ-3S4-8vXcmCo1hdbjxfs2c1fDd4FV1Z8-KEuDMx-6yRVDZwYb_cipp1t8pbXy61XDVqCIOCW_4bPNesMQNAJUmMxnSORg2ECezIM/s640/photo+1+(19).JPG" width="480" /></a></div>
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<span style="font-size: large;">Sounds so fancy right? </span></div>
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<span style="font-size: large;">Well it can be whipped up in a jiffy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3m92LBFJSZTg1gvIUzS7HfOSNAKPSm-2SoIqeYqpPNpwpBkJwElCZTmwzQrR-fVgtQZoE9uxS63LpYEM4ZfKDMV7XLnxnh-vywzOkgqooeKaSU6V9eh9lx_4Ml1jiC_SZvaokmHlaxWiA/s1600/photo+4+(17).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3m92LBFJSZTg1gvIUzS7HfOSNAKPSm-2SoIqeYqpPNpwpBkJwElCZTmwzQrR-fVgtQZoE9uxS63LpYEM4ZfKDMV7XLnxnh-vywzOkgqooeKaSU6V9eh9lx_4Ml1jiC_SZvaokmHlaxWiA/s640/photo+4+(17).JPG" width="608" /></a></div>
<span style="font-size: large;">Probably one of the fastest dinners I've prepared</span></div>
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<span style="font-size: large;">(have you seen my <a href="http://grassrootschef.blogspot.com/2013/01/mexican-flavored-chili.html" target="_blank">chili</a> post?! I'm not good at whipping up quick meals!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBdYZ2H3IFi2vULLj5D8juetEmucvMFwYil2FG2GXRuW1PvlcJ63Rwana1CFYi5RMdHPYP4hcAbSjtq1WgQZSs4aQoxoup_y9CLR18Y38z_y4jZv-pWtA0XUJn4hgch1OssIx1_c8zAf2/s1600/photo+2+(22).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBdYZ2H3IFi2vULLj5D8juetEmucvMFwYil2FG2GXRuW1PvlcJ63Rwana1CFYi5RMdHPYP4hcAbSjtq1WgQZSs4aQoxoup_y9CLR18Y38z_y4jZv-pWtA0XUJn4hgch1OssIx1_c8zAf2/s640/photo+2+(22).JPG" width="480" /></a></div>
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<span style="font-size: large;">The porkchops are lightly seasoned with salt and pepper and rubbed with a bit of sage. The Fennel Orange Puree is what really does it for these chops- the deep, caramelized flavor of the fennel, the freshness from the acidity in the OJ.. works really well here.</span></div>
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<span style="font-size: large;">And who's gonna turn down crispy Truffled Sweet Potato Matchsticks- which by the way, all you do is cut and throw in the oven. Do buy a julienne peeler if you haven't already. I can't imagine trying to cut sweet potatoes into uniform size by hand. Eek. The julienne peeler works like a vegetable peeler, only instead of peeling skin off, it peels spaghetti-sized perfectly uniform 'matchsticks.' If you don't have truffle oil, don't sweat it. Some salt and these will still be delicious.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMF7vtsgjMfV8U_Xv81VVZjtpo8VuPXPKrT0Ermioi-qxTNkzWfNQXNeUYtoZsyHGvwfbzvXzG8ZrGyyaHvlVuaFiCyJ2nr8k2hyphenhyphenih5sAsEPOc25EPc-gSNBKYgUAkMvkdJYkcWSDVnvM/s1600/photo+4+(17).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMF7vtsgjMfV8U_Xv81VVZjtpo8VuPXPKrT0Ermioi-qxTNkzWfNQXNeUYtoZsyHGvwfbzvXzG8ZrGyyaHvlVuaFiCyJ2nr8k2hyphenhyphenih5sAsEPOc25EPc-gSNBKYgUAkMvkdJYkcWSDVnvM/s640/photo+4+(17).JPG" width="480" /></a></div>
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<span style="font-size: large;">A weeknight meal to impress or a weekend dinner you don't have to slave over.</span></div>
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<span style="font-size: large;">Either way, you win.</span></div>
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<span style="color: #783f04; font-size: x-large;"><b><u>Sage Rubbed Pork Chops with Fennel Orange Puree, Truffled Sweet Potato Matchsticks, Charred Brussel Sprouts</u></b></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2 pork chops, trimmed of excessive fat (leave some fat for flavor!)</span><br />
<span style="font-size: large;">1 tbsp fresh minced sage leaves (about 5 or 6 leaves)</span><br />
<span style="font-size: large;">1 sweet potato</span><br />
<span style="font-size: large;">1 lb brussel sprouts</span><br />
<span style="font-size: large;">1 small bulb of fennel, trimed, cored, and thinnly sliced</span><br />
<span style="font-size: large;">1 shallot, thinly sliced</span><br />
<span style="font-size: large;">2 tbsp fresh squeezed orange juice</span><br />
<span style="font-size: large;">1 tsp white truffle oil</span><br />
<span style="font-size: large;">extra virgin olive oil</span><br />
<span style="font-size: large;">1/2 tbsp balsamic vinger</span><br />
<span style="font-size: large;">salt and pepper</span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Make the Fennel Orange Puree</span></u><br />
<span style="font-size: large;">In a small pot, heat a few drizzles of olive oil over medium heat. Reduce heat to medium low and add the shallot and fennel. Saute about 15 minutes, until fennel is very tender. Place the mixture in a blender and season with salt and pepper. Pour in 1 tbsp of olive oil and puree. With blender still running, slowly pour in the orange juice. Check the taste and consistency of your puree- add more salt and pepper if needed, or add more olive oil if too thick for your tastes. Alternatively you can substitute the olive oil for milk or cream if desired for a different flavor.</span><br />
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<u><span style="font-size: large;">Truffled Sweet Potatoes Matchsticks</span></u><br />
<span style="font-size: large;">Preheat oven to 400. Cut the sweet potato in half and use a julienne peeler to cut into matchsticks. Drizzle the matchsticks with a bit of olive oil and season with a few shakes of a salt and pepper shaker. Lay the sweet potato matchsticks out on two baking sheets. If you use one baking sheet it will be to crowded, and the sweet potatoes will steam, leaving you with soggy matchsticks. Bake in the oven for about 20 minutes, until tender and crisp. When ready, drizzle with white truffle oil, toss to combine, and serve.</span><br />
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<span style="font-size: large;"><u>Charred Brussel Sprouts</u></span><br />
<span style="font-size: large;">Cut the ends off of sprouts and remove loose outer leaves. Cut each one in half lengthwise (cutting through the stem). Heat a large DRY skillet over medium high heat with NO olive oil. Once hot, place the brussel sprouts in pan cut side down. Let sit and cook until the sprouts begin to blacken on the bottom. Once they do, give them a quick stir, pour in two tbsp of olive oil, and give another stir. Let cook about 5 minutes, season generously with salt and pepper, and stir to combine. Pour in a couple dashes of balsamic vinegar (maybe a half a tbsp). Cook about 5 more minutes or until brussel sprouts are tender but still just a bit crisp. </span><br />
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<u><span style="font-size: large;">Pork Chops</span></u><br />
<span style="font-size: large;">In a small bowl, mix together a tsp of olive oil, 1/2 tsp salt, 1/2 tsp pepper, and the sage. Rub this mixture on the pork chops, coating both sides. Heat a few generous drizzles medium high heat. Once hot, add the pork chops. Cook about 4 minutes per side, until chops have a nice dark golden color and are thoroughly cooked. Remove and let rest for a few minutes.</span><br />
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<span style="font-size: large;">To serve, arrange pork chops on plate. Spoon Fennel Orange puree over top and garnish with a few fennel fronds or parsley. Arrange Sweet Potato Matchsticks next to pork chops, and enjoy!</span><br />
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<br />GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-60360202125634279322013-01-13T12:23:00.000-05:002013-01-13T12:23:39.570-05:00French Almond Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRp6drldJUkYZZoTBxQfzZRY_FUrpWHG_vIXjmbWcml_w5ifCObwTQrw1HS9rIqO0wc5GozMvo-MSw2h6Wt0K3TQpYVg7xhF16NTKve41GCwuWSXH3OMIwOnHc5UuyaLBqQDtQGyJhlrG/s1600/photo+2+(21).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRp6drldJUkYZZoTBxQfzZRY_FUrpWHG_vIXjmbWcml_w5ifCObwTQrw1HS9rIqO0wc5GozMvo-MSw2h6Wt0K3TQpYVg7xhF16NTKve41GCwuWSXH3OMIwOnHc5UuyaLBqQDtQGyJhlrG/s640/photo+2+(21).JPG" width="640" /></a></div>
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<span style="font-size: large;">Brace yourself.</span></div>
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<span style="font-size: large;">This. is. so freaking good. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklDtdzQL9sQmbK2zoh-E6BcdE73qf5-vCtP_3Hta8qC0A55UUO_UNP0P9buda-yOlI4xmt3NZaTlUvTo_tHD6kgCSyIBXrT8Y9EA9YOQv_k54kncAupoSQiqJiUXkxUlxLd8zQXujFOVl/s1600/photo+1+(18).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklDtdzQL9sQmbK2zoh-E6BcdE73qf5-vCtP_3Hta8qC0A55UUO_UNP0P9buda-yOlI4xmt3NZaTlUvTo_tHD6kgCSyIBXrT8Y9EA9YOQv_k54kncAupoSQiqJiUXkxUlxLd8zQXujFOVl/s640/photo+1+(18).JPG" width="394" /></a></div>
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<span style="font-size: large;">I made this and brought half to work and left half at home for the Boyfriend. At work they gobbled them up, in between bites I was hearing 'so good' 'open.. bakery...' 'recipe!' </span></div>
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<span style="font-size: large;">When I got home, of the 9 or so pieces I left behind, there were 2 left. The Boyfriend- 'I would've ate them all but I figured you might want some.' </span></div>
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<span style="font-size: large;">And so I gobbled them up.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnO_sL3JVCKXmKmahSnd5qTKEfnQv-83mVEUV3ghJ6EBQFBuoD9Xfe01klfT5iijC_x7EDjZhVrSiS7lqbhVfONls_iuCMTIp1Tf86-8n-5IZ_FhxXer0Gt92iCILS3P_FKx7l2QI939u/s1600/photo+3+(18).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnO_sL3JVCKXmKmahSnd5qTKEfnQv-83mVEUV3ghJ6EBQFBuoD9Xfe01klfT5iijC_x7EDjZhVrSiS7lqbhVfONls_iuCMTIp1Tf86-8n-5IZ_FhxXer0Gt92iCILS3P_FKx7l2QI939u/s640/photo+3+(18).JPG" width="480" /></a></div>
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<span style="font-size: large;">I'm really proud of this recipe. I love French Almond Cake. It's just perfectly sophisticated and it's not really a<i> cake</i> in that I can eat it for breakfast. If any survived the night anyways. </span></div>
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<span style="font-size: large;">I'm proud because this is the first recipe that I experimented with so completely that I had to do several tests- making small batches and baking the muffin tins one at a time to see what worked best. It took me all day, and it turned out better than I would have imagined.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrpunsgG76d3qnvIVJXfmOWmxSs8dahPsyTqAQEfPRW5FPVIG0cVEQQwYyBwuyYQ36xJj9j9uRK9ZOvYUMnfsokojPTvd1CtpDT_8qbYIV9j9EytHMFLFehS9v677mXM05fO7u-K6Foas/s1600/photo+2+(20).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkrpunsgG76d3qnvIVJXfmOWmxSs8dahPsyTqAQEfPRW5FPVIG0cVEQQwYyBwuyYQ36xJj9j9uRK9ZOvYUMnfsokojPTvd1CtpDT_8qbYIV9j9EytHMFLFehS9v677mXM05fO7u-K6Foas/s640/photo+2+(20).JPG" width="574" /></a></div>
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<span style="font-size: large;">The cake is fluffy, almost a angel food cake texture. It's light and airy with a warm almond flavor. The absolute perfect cake to serve with brunch, with coffee or tea, or as a sophisticated dessert to your dinner. In fact, add some strawberries and cream and it would work well as strawberry shortcake. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLToMpdREkbi6HKAhZ8O9DSBKx5kqmga80RsxsjyRcDe8_mZM80NMNJp-PmAcdxucJ89kCjOlc3HJgrpilpap6Lc_XQ_u70y7rWLzt8mwrJwUAypgHUarYwIee3FpTSLMo_SJmh78yCOnv/s1600/photo+4+(16).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLToMpdREkbi6HKAhZ8O9DSBKx5kqmga80RsxsjyRcDe8_mZM80NMNJp-PmAcdxucJ89kCjOlc3HJgrpilpap6Lc_XQ_u70y7rWLzt8mwrJwUAypgHUarYwIee3FpTSLMo_SJmh78yCOnv/s640/photo+4+(16).JPG" width="640" /></a></div>
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<span style="font-size: large;">I'm proud also because this recipe is gluten-free. That's right. A gluten free cake that got gobbled up so quickly by gluten lovers and gluten haters alike. Can you believe it?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42reUwtJKDRnQ9cgbwKrPLK93A9XDHx3z7avioEwwUB8oslmVDEVVHMnG6OJ-YRmUthOxZyibzpFMAFbZORWlvhyphenhyphenhgHgnTevx8ioMfslP_w3-hbSQF66yIXxZab2I04vRQXlXPtq1qc3b/s1600/photo+4+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42reUwtJKDRnQ9cgbwKrPLK93A9XDHx3z7avioEwwUB8oslmVDEVVHMnG6OJ-YRmUthOxZyibzpFMAFbZORWlvhyphenhyphenhgHgnTevx8ioMfslP_w3-hbSQF66yIXxZab2I04vRQXlXPtq1qc3b/s640/photo+4+(15).JPG" width="480" /></a></div>
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<span style="font-size: large;">I've talked a little about gluten on my blog, though not too much. Those people who have tried gluten free baked goods know that sometimes they can be dense and heavy, though these days people are having increasing success as we understand the chemistry behind baking without gluten. And there's an increasing number of gluten-free flour mixes available in supermarkets, which I have used and I do suggest using. They work really well.</span></div>
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<span style="font-size: large;">Gluten is what makes dough 'dough-y'. When a pizza maker tosses a pizza in the air and it stretches all over the place- that is due to the elastic bonds formed by gluten. That's why gluten free breads can be hard and crumbly- gluten free flours can't quite achieve the same 'stretch.'</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">In baking, gluten is what makes the dough rise. Adding protein can help- I used whipped egg whites, and it worked wonderfully.</span></div>
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<span style="font-size: large;">I particularly love this recipe since it can be made for a gluten-eating crowd and no one will notice it's gluten free. In fact, they'll probably compliment you, ask for the recipe, and then their eyes will bug out when they realize :)</span></div>
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<span style="font-size: large;">If you are making this because you do have a gluten allergy or are making it for someone with an allergy, beware of cross-contamination. Put away anything that contains flour. Don't make yourself a sandwich in the middle of the recipe, or make this recipe at the same time as you are making another cake. Put away all flour-containing items- flour (duh), bread, crackers, cookies, etc. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Make sure you are using the clean-est mixing bowls and spatulas. Make sure you clean your counter thoroughly Using a mixer? Make sure you clean the entire mixer, as flour particles may be stuck to the top of your mixer. This recipe does not call for a sifter, but never use a sifter you have used with regular flour for a gluten free recipe. It's virtually impossible to remove the flour completely. Do not store your gluten-free cake where it can touch gluten containing items. Make sure it's in it's own separate container.</span></div>
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<span style="font-size: large;">I may be sounding a little dramatic here.. just be aware, use clean items, and everything will be fine. </span></div>
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<span style="font-size: large;">And without further ado: </span></div>
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<span style="color: #783f04; font-size: x-large;"><b><u>French Almond Cake</u></b></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 cup Almond Flour</span><br />
<span style="font-size: large;">1/2 cup White Rice Flour</span><br />
<span style="font-size: large;">1 1/4 cup white sugar</span><br />
<span style="font-size: large;">1 tsp vanilla extract</span><br />
<span style="font-size: large;">1/2 tsp almond extract</span><br />
<span style="font-size: large;">8 egg whites, at room temp</span><br />
<span style="font-size: large;">10 tbsp unsalted butter, melted and cooled</span><br />
<span style="font-size: large;">pinch of salt</span><br />
<span style="font-size: large;">1/4 cup turbino sugar, muscovato sugar, or sugar in the raw </span><br />
<span style="font-size: large;">sliced almonds (optional decoration)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat oven to 325. Lightly grease a 9' by 9' baking pan, a 9' round baking pan, or a cheesecake pan.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a large bowl, mix the two flours, sugar and salt. Set aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a separate bowl, add the egg whites. Use a mixer or beat by hand until egg whites are foamy. Add in the butter, almond extract and vanilla extract quickly. Using a rubber spatula, gradually pour the eggs into the flour mixture, ever so gently folding it in to combine. Do not use a spoon and do not stir. Just gently keep folding with the spatula until the egg is mixed is, and it looks like a light fluffy dough. </span><br />
<br />
<span style="font-size: large;">Pour into your prepared baking sheet. If decorating with almonds as I did, you'll have to kind of plan where you'll be cutting slices, and decorate the top or each one. After placing almonds on cake, sprinkle the whole thing with turbino sugar- it'll give it a nice color and a just a bit of sweet crunch on the top.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bake about 30 minutes, until edges are just beginning to turn a golden color and cake is set. Cool on wire rack. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0wnBXNJVO52UG3XowUkZFg6ezvtRWGkwPyhm4z3Ess8DFY6ttExnh6J8mF7rTiUqvfYU5jX_rqqqsn_-tofDCaPdlel0fOJI0_OgNz-JXC8hkDWrnJ41OzbNi9dKzwheauifG6-LmkD_/s1600/photo+1+(17).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0wnBXNJVO52UG3XowUkZFg6ezvtRWGkwPyhm4z3Ess8DFY6ttExnh6J8mF7rTiUqvfYU5jX_rqqqsn_-tofDCaPdlel0fOJI0_OgNz-JXC8hkDWrnJ41OzbNi9dKzwheauifG6-LmkD_/s320/photo+1+(17).JPG" width="319" /></a></div>
<span style="font-size: large;">Do not attempt to cut until cool. Use a sharp knife (I used a paring knife). Enjoy!!</span>GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com1tag:blogger.com,1999:blog-3359851021408268268.post-59569971967233044562013-01-10T13:42:00.001-05:002013-01-10T13:42:34.900-05:00Mexican Flavored Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVUGL-w4qFVuQNO-8RhrNfucOlVkFgF0Et98i4mHNFWMitjOpuzmI4aqH1-sJUkW8w_Bp2IUrlM0GQK46uDYEBZ2zhQDd5BpLfFj0wH9-dE6Vh20iyZmkaqENTrxYgZNiEfKe4A68uegs/s1600/photo+2+(19).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVUGL-w4qFVuQNO-8RhrNfucOlVkFgF0Et98i4mHNFWMitjOpuzmI4aqH1-sJUkW8w_Bp2IUrlM0GQK46uDYEBZ2zhQDd5BpLfFj0wH9-dE6Vh20iyZmkaqENTrxYgZNiEfKe4A68uegs/s640/photo+2+(19).JPG" width="480" /></span></a></div>
<div style="text-align: center;">
<span style="font-size: large;">Holy smokes do I have a chili recipe for you!</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Back from a day of skiing, me and The Boyfriend were craving some warm comfort food. I thought I'd make something quick and easy. </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">I mean, you just throw everything in a pot when making chili. How much simpler can it get? </span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">But no. </span></div>
<div style="text-align: center;">
<span style="font-size: large;">Here I go, roasting peppers first, making purees, all sorts of ridiculousness that took me an hour and a half before everything got simply tossed in a pot. </span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">But I was thinking of you, invisible internet people. I wanted to share with you a different way of making chili, not using canned tomatoes and tomato paste. So I made my own puree of roasted red peppers, poblano peppers, and tomatoes. </span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">You may be scared by all the peppers if you don't like spicy. I will say this chili has some kick for sure, but it's not one of those try-to-rip-your-tongue-out-of-your-mouth spicy. Eliminate the sriacha/hot sauce and cayenne if your nervous. Those who want more spicy can always add hot sauce. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLkKYpImw11ElJzpoNoajuIZ6KDdRBJ0c7mTU4OhHdKSeacAhNboDo5Yv3WofW29lDYwHWxP2OSLRBkOnNlSIewgYtZQ6IRlVyfI0WEhnnAETAtQVkdKB29XDAtGCMmRBMD8h29PIOoiGE/s1600/photo+1+(16).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLkKYpImw11ElJzpoNoajuIZ6KDdRBJ0c7mTU4OhHdKSeacAhNboDo5Yv3WofW29lDYwHWxP2OSLRBkOnNlSIewgYtZQ6IRlVyfI0WEhnnAETAtQVkdKB29XDAtGCMmRBMD8h29PIOoiGE/s1600/photo+1+(16).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLkKYpImw11ElJzpoNoajuIZ6KDdRBJ0c7mTU4OhHdKSeacAhNboDo5Yv3WofW29lDYwHWxP2OSLRBkOnNlSIewgYtZQ6IRlVyfI0WEhnnAETAtQVkdKB29XDAtGCMmRBMD8h29PIOoiGE/s640/photo+1+(16).JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;">In the end, this was a most delicious chili, and worth the time and effort. I made a huge batch (what's the point of making chili if it only feeds you for 2 days?!). I'd say this recipe would feed about 14 people. We had leftovers for 3 days, and I have 2 tupperwares in the freezer for some quick winter meals.</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Of course this is a perfect party sized chili for all you football fans out there. You could even make it a day or two ahead and have it in a crockpot for when you've had too many beers to actually cook anything at your football party. :)</span></div>
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<span style="color: #783f04; font-size: x-large;"><u><b>Mexican Flavored Chili</b></u></span></div>
<u><span style="font-size: large;"><br /></span></u>
<u><span style="font-size: large;">The meat:</span></u><br />
<span style="font-size: large;">16 oz ground chorizo</span><br />
<span style="font-size: large;">16 oz mild italian sausage</span><br />
<span style="font-size: large;">3 lb ground beef</span><br />
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<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">The veggies</span></u><br />
<br />
<span style="font-size: large;">7 stalks celery, chopped in 1/4 inch slices</span><br />
<span style="font-size: large;">1 jalapeno, stem and seeds removed, minced </span><br />
<span style="font-size: large;">2 green peppers, stem and seeds removed, cut into 1/2 inch dice</span><br />
<span style="font-size: large;">1 red pepper, stem and seeds removed, cut into 1/2 inch dice</span><br />
<span style="font-size: large;">4 carrots, peeled, cut in half lengthwise, then cut in thirds lengthwise and diced</span><br />
<span style="font-size: large;">2 onions, coarsely diced</span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">The stuff you throw in chili:</span></u><br />
<span style="font-size: large;">26 oz can red kidney beans, drained</span><br />
<span style="font-size: large;">30 oz can pinto beans, drained</span><br />
<span style="font-size: large;">15 oz can cannellini beans, drained</span><br />
<span style="font-size: large;">1 tbsp paprika</span><br />
<span style="font-size: large;">1/2 tsp cumin</span><br />
<span style="font-size: large;">1 tsp cayenne</span><br />
<span style="font-size: large;">1 tbsp marjoram</span><br />
<span style="font-size: large;">1 tbsp oregano</span><br />
<span style="font-size: large;">1 tbsp Sriacha or hot sauce of choice</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 bottle dark beer</span><br />
<span style="font-size: large;"><br /></span>
<br />
<u><span style="font-size: large;">Base Puree</span></u><br />
<span style="font-size: large;">2 poblano peppers(sometimes called pasilla peppers)</span><br />
<span style="font-size: large;">3 red peppers </span><br />
<span style="font-size: large;">5 tomatoes</span><br />
<span style="font-size: large;">3 cloves minced garlic</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1. Make the base puree. Broil or grill the poblano, red peppers, and tomatoes until the skin turns black in spots (or for tomato, until the skin begins to crack and peel back on it's own). Let cool until easy to handle, and remove stem, seeds, and peel skin. Coarsely chop peppers and tomato and place them and the 3 cloves of garlic in blender or food processor and process until a paste. Set aside. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2. While peppers are roasting, brown meats. Add half of each meat to 2 large stockpots and cook, stirring occasionally, until meat is browned. Remove meat with a slotted spoon and set aside (you can set the meat aside from both stockpots in the same bowl).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3. In same two stockpots over medium high heat, add half the veggie mixture to each pot. Saute until veggies begin to soften a bit, but are still pretty crisp. This step helps veggies release some of their sugars and will make them more flavorful. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4. Add half the meat back to each pot, and half the 'stuff you throw in chili' to each pot. Bring the pots to a boil, turn down the heat and simmer for about an hour and a half. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">5. When finished, marry the two pots. Once cooked down, I could add one pot to the other and it fit perfectly. Stir well and don't forget the sour cream!</span><br />
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GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-75481191242167281192013-01-09T11:59:00.002-05:002013-01-09T12:00:10.834-05:00Garlicky Chinese Broccoli<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNPREb7Nh2w3uR2Sa_eDov_YiGU-m1gVqKiws4V7Y1GGhxiPqkCKZc4-mCthXyxGWWI_bPCxXhCUA3lRrKpErnqGsETcskzSLPuR1sSrG4xhFipk6cp9X7ge6drN30w4Jon2W_EBWqV3x/s1600/photo+3+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihNPREb7Nh2w3uR2Sa_eDov_YiGU-m1gVqKiws4V7Y1GGhxiPqkCKZc4-mCthXyxGWWI_bPCxXhCUA3lRrKpErnqGsETcskzSLPuR1sSrG4xhFipk6cp9X7ge6drN30w4Jon2W_EBWqV3x/s640/photo+3+(15).JPG" width="640" /></a></div>
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<span style="font-size: large;">Broccoli can be so boring sometimes. </span></div>
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<div style="text-align: center;">
<span style="font-size: large;">I actually love broccoli, but in my house it's always the same. </span></div>
<div style="text-align: center;">
<span style="font-size: large;">Dependable. Trustworthy. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">But sometimes you gotta let your hair down, broccoli! </span></div>
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<span style="font-size: large;">This could be served as a Chinese side dish- the perfect accompaniment to stir-fry. </span></div>
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</span><span style="text-align: center;"><div style="text-align: center;">
<span style="font-size: large;">It's Quick. Easy. Healthy. </span></div>
<div style="text-align: center;">
<span style="font-size: large;">With limited ingredients. </span></div>
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<span style="font-size: large;"><br /></span></div>
</span><span style="text-align: center;"><div style="text-align: center;">
<span style="font-size: large;">Lots of flavor but not drowned in sauce. It's just a bit spicy from the sambal oelek, but not too spicy for everyone to enjoy. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WjPrV6_3_MQ7XcGAxMP4mPRk8enLcbbWm64kyibnjdvHuR0HEZt7u2j-3y0-kIshg_hF6FpsF30I6G3ejuZ4j5CMRUu9vAySi6xIrUgYTz571sJjM-_4EHlkBk1RdgUzF_98kVklz2NC/s1600/photo+2+(18).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WjPrV6_3_MQ7XcGAxMP4mPRk8enLcbbWm64kyibnjdvHuR0HEZt7u2j-3y0-kIshg_hF6FpsF30I6G3ejuZ4j5CMRUu9vAySi6xIrUgYTz571sJjM-_4EHlkBk1RdgUzF_98kVklz2NC/s640/photo+2+(18).JPG" width="480" /></a></div>
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<span style="font-size: large;">A little education for you:</span></div>
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<span style="font-size: large;"><br /></span></div>
<span style="text-align: center;"></span><br />
<div style="text-align: center;">
<span style="text-align: center;"><span style="font-size: large;">Sambal Oelek can be found in the Asian aisle of the supermarket. It's a red chili paste that is used in Asian cooking (a staple in Malaysia, Thailand, and Indonesia). 'Oelek' means ground, and this really is just a variety of ground chilies with not much else added. Because it's not heavily spiced with additional ingredients, it will add heat to any dish without imposing on the flavor of the dish. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6xDB_U4NbIBp2UKese-VgwEgUKumPUvkVRdySbCfoVXUUEPfsqOxh6TgvDbU8ofJ-KV88pZhKfQVbzZPbzGs4ySLIwJyzklMCuhnARH-Xi5kXK0JXOabm2WFHUNv8o4jB1hdqB-GZglj/s1600/photo+4+(13).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6xDB_U4NbIBp2UKese-VgwEgUKumPUvkVRdySbCfoVXUUEPfsqOxh6TgvDbU8ofJ-KV88pZhKfQVbzZPbzGs4ySLIwJyzklMCuhnARH-Xi5kXK0JXOabm2WFHUNv8o4jB1hdqB-GZglj/s320/photo+4+(13).JPG" width="240" /></a></div>
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<span style="font-size: large;">A couple similar chili sauces/pastes: </span></div>
</span><br />
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<span style="font-size: large;"><br /></span></div>
<span style="text-align: center;"></span><br />
<div style="text-align: center;">
<span style="text-align: center;"><span style="font-size: large;">Sriacha-</span></span></div>
<span style="text-align: center;">
</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<span style="text-align: center;"></span><br />
<div style="text-align: center;">
<span style="text-align: center;"><span style="font-size: large;">Sriacha is more of a condiment or dipping sauce. It's spicy, and I love adding it to chili, wing sauce, pizza, and eggs. It is spiced with vinegar, garlic, sugar and salt, and has a distinctive taste. </span></span></div>
<span style="text-align: center;">
</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<span style="text-align: center;"></span><br />
<div style="text-align: center;">
<span style="text-align: center;"><span style="font-size: large;">Spicy Garlic Sauce-</span></span></div>
<span style="text-align: center;">
</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<span style="text-align: center;"></span><br />
<div style="text-align: center;">
<span style="text-align: center;"><span style="font-size: large;">Similar to Sriacha in flavor, this is a deliciously garlicky sauce that carries a bit more substance than sriacha. It has a fuller flavor, if you will. </span></span></div>
<span style="text-align: center;">
</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<span style="text-align: center;"></span><br />
<div style="text-align: center;">
<span style="text-align: center;"><span style="font-size: large;">You can use spicy garlic sauce for this recipe, just eliminate a clove of garlic (and remember not to try to kiss your significant other after eating! ;) </span></span></div>
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</span><br />
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<span style="font-size: large;"><br /></span></div>
<span style="text-align: center;"></span><br />
<div style="text-align: center;">
<span style="text-align: center;"><span style="font-size: large;">I stepped away and overcooked my broccoli a couple minutes, I will admit. It was more a broccoli mush. </span></span></div>
<span style="text-align: center;">
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Okay broccoli.. I let your hair down and you go bananas. Jeez.</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Served my mush with Asian-spiced short ribs and rice noodles.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="color: #783f04; font-size: x-large;"><b><u>Garlicky Chinese Broccoli</u></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: large;">1 large head of broccoli</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tsp sambal oelek</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tsp sugar</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tsp olive oil plus extra for cooking</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 tsp minced fresh ginger</span></div>
<div style="text-align: left;">
<span style="font-size: large;">4 cloves thinly sliced garlic</span></div>
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<span style="font-size: large;">1/4 cup of water, chicken stock, or veg stock (I used water)</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Cut stem off and cut broccoli into bite sized pieces, rinse, and place in large mixing bowl. Add the sambal oelek, sugar, and olive oil and use your hands to combine- make sure you evenly distribute that sambal oelek!</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Heat a large saucepan over medium high heat. Once hot, add the broccoli. Saute for about 2 minutes, stirring occasionally. Add the ginger and garlic and stir to combine. Saute another 2 minutes, until fragrant.</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Add 1/4 cup of water and cover with a lid. Reduce heat and let broccoli steam about 2 minutes. Remove broccoli with a slotted spoon when broccoli is tender but still firm. </span></div>
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<span style="font-size: large;"><br /></span></div>
</span>GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0tag:blogger.com,1999:blog-3359851021408268268.post-24797132064722227602013-01-06T16:51:00.000-05:002013-05-01T01:19:45.651-04:00Little Party Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZWYel0Hd8e81AodT6t7PYPSUej2U5fDAmdBprJp6zFMBPgDxcmt7hLWAHulOtKW6avUpJHCfGeHAIehHmYjTnEeQt-kWbRu8LIvQafDhs7Cr3XU8FhsFAd_bBJuDgwthI0Gpw0Pwfugn/s1600/photo+2+(17).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZWYel0Hd8e81AodT6t7PYPSUej2U5fDAmdBprJp6zFMBPgDxcmt7hLWAHulOtKW6avUpJHCfGeHAIehHmYjTnEeQt-kWbRu8LIvQafDhs7Cr3XU8FhsFAd_bBJuDgwthI0Gpw0Pwfugn/s640/photo+2+(17).JPG" width="604" /></span></a></div>
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<span style="font-size: large;"></span><br />
<div style="text-align: center;">
<span style="font-size: large;">Oh look at these cute little bites! </span></div>
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<span style="font-size: large;">I made these to ease the Boyfriend's growling stomach while I prepared some 3-4 hour dinner. If I had any friends here in CO I would prepare them as an appetizer, they'd be perfect to have out for parties. </span></div>
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<span style="font-size: large;">The herbed cream cheese gives these bites a savory note, the prosciutto adds a nice flavor from the fat and salt, and the cherry jam gives it a touch of sweetness to round it out. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPr8ulJgqotnR-n7k7E6LriR5KPf4xkuT3FgDimD_9soeX-v_PWVXXHU-KWjp55-9CQUL8_JBevCBM1jVh4m-ONB2MOypd9WWmpl-0tDhkiDQean2Ro9Len04yZgF3R4OvkWfRWpiS1l4-/s1600/photo+1+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPr8ulJgqotnR-n7k7E6LriR5KPf4xkuT3FgDimD_9soeX-v_PWVXXHU-KWjp55-9CQUL8_JBevCBM1jVh4m-ONB2MOypd9WWmpl-0tDhkiDQean2Ro9Len04yZgF3R4OvkWfRWpiS1l4-/s640/photo+1+(15).JPG" width="640" /></span></a></div>
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<span style="font-size: large;">And they were so easy to prepare, the most time going into assembling them in a pretty fashion. </span></div>
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<span style="font-size: large;">I'll be honest, most of them I just smushed together. Hey it was just me and the Boyfriend, you know?! What do you want from me? </span></div>
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<span style="color: #783f04; font-size: x-large;"><b><u>Little Party Bites</u></b></span></div>
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<span style="font-size: large;">1 8 oz block cream cheese, at room temperature</span></div>
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<span style="font-size: large;">3 tbsp minced fresh rosemary</span></div>
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<span style="font-size: large;">1 tbsp minced fresh mint</span></div>
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<span style="font-size: large;">1 tsp lemon juice</span></div>
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<span style="font-size: large;">4 oz thin-sliced prosciutto, cut lengthwise into 1/4 inch ribbons</span></div>
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<span style="font-size: large;">Cherry preserves </span></div>
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<span style="font-size: large;">1 box wheat thins (or Gluten Free crackers)</span></div>
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<span style="font-size: large;">Use a mixer to whip the cream cheese with the rosemary, mint, and lemon juice (or alternatively, mix well by hand)</span></div>
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<span style="font-size: large;">To assemble, spread a bit of cherry preserves on the wheat thin. Twirl the prosciutto ribbon loosely and place in a half circle on the cracker. Place a dollop of herbed cream cheese in remaining empty space behind prosciutto. Garnish with more rosemary, mint, or a spring of parsley. </span></div>
GrassrootsChefhttp://www.blogger.com/profile/14284606016654197220noreply@blogger.com0