tag:blogger.com,1999:blog-18555934623500989232024-03-08T01:36:30.203-04:00A Foodie's ThoughtsAdventures in Good FoodAmandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-1855593462350098923.post-54282088661173049132010-06-21T21:34:00.003-03:002010-06-22T07:44:56.066-03:00Hickory Wings with Bourbon-Molasses Glaze<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bKClKllCE1o/TCACFrzzGJI/AAAAAAAAAvo/ZuDUSlL1ddc/s1600/P5240026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_bKClKllCE1o/TCACFrzzGJI/AAAAAAAAAvo/ZuDUSlL1ddc/s400/P5240026.JPG" width="400" /></a></div><div style="text-align: center;"><br />
<div style="text-align: left;">Ladies and gentlemen, I have the perfect grilled appetizer for your summer get-togethers. How about smoky, sweet, and spicy wings with the unmistakable taste of Kentucky bourbon? Be prepared to have a reputation amongst the neighbours!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bKClKllCE1o/TCACXhtWN_I/AAAAAAAAAvw/3yBUBGLKkvk/s1600/P5240003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_bKClKllCE1o/TCACXhtWN_I/AAAAAAAAAvw/3yBUBGLKkvk/s320/P5240003.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I love making wings on the grill, since they're so different than what I'm used to getting in a restaurant. Once you try them, there will be no going back. Trust me, you're about to start just staying home on wing night. These wings are rubbed with a flavourful mixture of smoked paprika, mustard, garlic, onion, and chipotle before being smoked over hickory wood chips.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bKClKllCE1o/TCACpbNUcAI/AAAAAAAAAv4/ZmpI8gv_Efw/s1600/P5240006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_bKClKllCE1o/TCACpbNUcAI/AAAAAAAAAv4/ZmpI8gv_Efw/s320/P5240006.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><div style="text-align: left;">A glaze consisting of bourbon, soy sauce, molasses, and butter is cooked just long enough to melt the latter; therefore, you should use a bourbon that you like, since the glaze will taste strongly of it. When the wings have had a chance to get comfortable on the smoky grill, brush them with the glaze, basting them a few times until they're ready to eat.</div></div><br />
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</div><div style="text-align: left;">Amazing. Serve them up with some chunky blue cheese dressing, of course (along with lots of napkins). They'll quickly become a favourite. You may find yourself going through a bottle of Wild Turkey in no time...just a friendly warning!</div><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><b>Hickory Drumettes with Bourbon-Molasses Glaze: The Recipe</b></span></div><div style="text-align: left;"><b>From "Weber's Way to Grill" by Jamie Purviance</b></div><div style="text-align: left;"><b><br />
</b></div><div style="text-align: left;"><b><i>Amanda's notes</i></b>: <i>Contrary to what you may think, this blog is not sponsored by the Weber people. What can I say? I just find myself not having to look anywhere else for great recipes for the grill. </i></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><i>I use salted butter and dark molasses, and the wings taste fine to me!</i></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">Rub:</div><div style="text-align: left;">1 tbsp smoked paprika</div><div style="text-align: left;">2 tsp dry mustard</div><div style="text-align: left;">1 tsp kosher salt</div><div style="text-align: left;">1/2 tsp granulated garlic</div><div style="text-align: left;">1/2 tsp granulated onion</div><div style="text-align: left;">1/4 tsp ground chipotle chile</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">20 chicken wings, split (about 3 lbs)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Glaze:</div><div style="text-align: left;">2 tbsp soy sauce</div><div style="text-align: left;">2 tbsp bourbon</div><div style="text-align: left;">1 tbsp light molasses</div><div style="text-align: left;">1 tbsp unsalted butter</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2 handfuls hickory wood chips, soaked in water for at least 30 min</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">In a large bowl mix the rub ingredients. Add the wings and toss to coat them evenly. Prepare the grill for indirect cooking over medium heat.</div><div style="text-align: left;">In a small saucepan, bring the glaze ingredients to a boil over high heat and cook just until the butter melts. Transfer to a small bowl and let cool.</div><div style="text-align: left;">Drain and scatter the wood chips over lit charcoal or put them in the smoker box of a gas grill, following manufacturer's instructions. Brush the cooking grates clean. Grill the wings over indirect medium heat, with the lid closed as much as possible, until the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking. Serve warm.</div></div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com7tag:blogger.com,1999:blog-1855593462350098923.post-63601387757508773332010-04-25T19:56:00.002-03:002010-04-25T20:08:05.268-03:00Classic Burgers with Barbecue Spices<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bKClKllCE1o/S9S3Depw_mI/AAAAAAAAAu4/d_O4e_mggl4/s1600/P4250077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://4.bp.blogspot.com/_bKClKllCE1o/S9S3Depw_mI/AAAAAAAAAu4/d_O4e_mggl4/s400/P4250077.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div>When you make sure to buy good quality ground beef, it's true that you can make it into delicious burgers with nothing more than a little bit of salt and pepper, and maybe some Worcestershire sauce. However, if you feel like adding a little kick to your burger meat, do I have the spice blend for you!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bKClKllCE1o/S9S3fKqEA8I/AAAAAAAAAvA/9Sg8-rkfYuc/s1600/P4240016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/_bKClKllCE1o/S9S3fKqEA8I/AAAAAAAAAvA/9Sg8-rkfYuc/s320/P4240016.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div>This spice blend is adapted from Weber's "Charcoal Grilling" and is our go-to rub for hamburgers. It's the perfect combination of spicy, sweet, salty, and pungent ingredients, and it's the only thing you need to add to your beef before forming patties. Forget the eggs, oatmeal, or bread crumbs; as Iron Chef Bobby Flay would say, these are burgers, not mini meat-loaves! Simplicity is best.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bKClKllCE1o/S9S3wD7stiI/AAAAAAAAAvI/jR-fnK1wj7s/s1600/P4250038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_bKClKllCE1o/S9S3wD7stiI/AAAAAAAAAvI/jR-fnK1wj7s/s320/P4250038.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div>I mentioned <a href="http://afoodiesthoughts.blogspot.com/2010/03/grilled-pear-and-blue-cheese-breakfast.html">a few weeks ago</a> that I wanted to try a blend of cream cheese and blue cheese as a burger topping; I've had it since then and it's a new favourite. The creaminess and the strong flavour of the cheese really complements the beef. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bKClKllCE1o/S9S4BQVoQ2I/AAAAAAAAAvQ/EwpRzLQfRV8/s1600/P4250031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_bKClKllCE1o/S9S4BQVoQ2I/AAAAAAAAAvQ/EwpRzLQfRV8/s320/P4250031.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div>I combine roughly equal amounts of the cheeses together, spread the mixture on some pita buns and then place them on the burgers when they're close to being done. Mouth-watering meltiness ensues. Mmmmm mmmm!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bKClKllCE1o/S9S4OR8OQPI/AAAAAAAAAvY/nIFP2HDIC7g/s1600/P4250047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_bKClKllCE1o/S9S4OR8OQPI/AAAAAAAAAvY/nIFP2HDIC7g/s320/P4250047.JPG" /></a></div><div style="text-align: center;"><br />
</div>With your favourite fixings and condiments (lettuce, tomato, and lots of mustard for me) these classic burgers with barbecue spices make for the perfect summery meal. Simple, cheesy, juicy...what more can you ask for on a nice, grill-friendly day?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bKClKllCE1o/S9S4gyla8QI/AAAAAAAAAvg/S7PXkjsaxY0/s1600/P4250058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="http://4.bp.blogspot.com/_bKClKllCE1o/S9S4gyla8QI/AAAAAAAAAvg/S7PXkjsaxY0/s400/P4250058.JPG" width="400" /></a></div><br />
<b><span class="Apple-style-span" style="font-size: x-large;">Classic Burgers with Barbecue Spices: The Recipe</span></b><br />
Adapted from Weber's "Charcoal Grilling: The Art of Cooking with Live Fire" by Jamie Purviance<br />
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<b>Ingredients</b><br />
1.5 lb ground chuck (80% lean)<br />
<br />
1 tsp kosher salt<br />
1/2 tsp pure chili powder<br />
1/2 tsp light brown sugar<br />
1/2 tsp granulated garlic<br />
1/2 tsp onion powder<br />
1/2 tsp smoked paprika<br />
1/2 tsp freshly ground black pepper<br />
1/4 tsp celery seed<br />
1/4 tsp ground cumin<br />
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<b>Directions</b><br />
Combine rub ingredients in a small dish. Add to ground chuck and gently incorporate. Form 4 equally-sized patties. Grill or fry as usual to your liking. Enjoy!Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com10tag:blogger.com,1999:blog-1855593462350098923.post-29719773070370652952010-04-04T11:39:00.003-03:002010-04-04T14:06:59.561-03:00Smoked Salmon Spread<div class="separator" style="clear: both; text-align: center;"></div>Last summer, we got together regularly with two other couples for what I like to call "Barbecue Club." Every few weeks, we would take turns hosting gatherings to which everyone brought their own meat to grill (and beverages, of course) while the appetizers and sides were a shared responsibility. It was a fun and no-pressure way to have frequent dinner parties.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bKClKllCE1o/S7iXo8tS2CI/AAAAAAAAAug/9Zv4E1mXA-E/s1600/P4020023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="http://4.bp.blogspot.com/_bKClKllCE1o/S7iXo8tS2CI/AAAAAAAAAug/9Zv4E1mXA-E/s400/P4020023.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div>Therefore, as this weekend's temperatures hit the high teens, I was delighted that we resurrected Barbecue Club. As Jeff prepared a spice rub for the steaks he bought at the farmers market that morning, I whipped up the appetizer I had agreed to provide: a smoked salmon spread.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bKClKllCE1o/S7iW7Sn0bpI/AAAAAAAAAuQ/yTBNfpvPJZo/s1600/P4020003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_bKClKllCE1o/S7iW7Sn0bpI/AAAAAAAAAuQ/yTBNfpvPJZo/s320/P4020003.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div>Atlantic smoked pepper salmon was on sale at my grocery store, so I took advantage. I combined roughly equal amounts of flaked salmon and a mixture of cream cheese, mayonnaise, and fresh lemon juice by hand, folding in green onion, fresh dill, and pickled capers for extra flavour. Once it was well blended, I gently folded in more salmon flakes for a chunkier texture.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bKClKllCE1o/S7iXRxPDbkI/AAAAAAAAAuY/Km285cbhCMM/s1600/P4020022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="http://1.bp.blogspot.com/_bKClKllCE1o/S7iXRxPDbkI/AAAAAAAAAuY/Km285cbhCMM/s320/P4020022.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div>I let the spread sit for a couple of hours before tasting it. It was delicious! Very rich, creamy, and full of great flavour. I served it with an assortment of fancy crackers, but it would also be perfect on rice crackers, <a href="http://afoodiesthoughts.blogspot.com/2009/04/crostini.html">crostini</a>, rye toasts, or even on lettuce leaves or cucumber slices.<br />
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</div>Whether served at an elegant cocktail party indoors or a casual outdoor gathering with your pals next to a hot grill (my preference), this smoked salmon spread is a great way to kick off an evening of good food and conversation. I can't wait for all the delicious meals that I'll be having in good company thanks to the arrival of nice weather!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bKClKllCE1o/S7iYAkkU6KI/AAAAAAAAAuo/MwDk-3H18BU/s1600/P4020042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_bKClKllCE1o/S7iYAkkU6KI/AAAAAAAAAuo/MwDk-3H18BU/s320/P4020042.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: x-large;">Smoked Salmon Spread: The Recipe</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><i>Amanda's notes:</i></b> <i>If you can't find smoked pepper salmon, just add plenty of freshly cracked pepper to the spread.</i></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">150 g smoked pepper salmon, flaked, divided</div><div class="separator" style="clear: both; text-align: left;">3/4 block of cream cheese, softened </div><div class="separator" style="clear: both; text-align: left;">2 tbsp mayonnaise</div><div class="separator" style="clear: both; text-align: left;">2 tbsp fresh lemon juice</div><div class="separator" style="clear: both; text-align: left;">2 green onions, finely chopped (including green parts)</div><div class="separator" style="clear: both; text-align: left;">2 tbsp fresh dill, chopped</div><div class="separator" style="clear: both; text-align: left;">1 tbsp pickled capers, drained, roughly chopped</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: left;">Combine cream cheese, mayonnaise, and lemon juice in a bowl, working with a spatula until very smooth. Mix in 3/4 of the flaked salmon until smooth. Fold in green onions, fresh dill, and capers until incorporated. Gently fold in the rest of the flaked salmon, until just mixed through. </div><div class="separator" style="clear: both; text-align: left;">Let spread sit in the fridge for at least a couple of hours. Garnish with a sprig of dill, and serve immediately with a selection of crackers, rice crackers, crostini, rye toasts, or mound onto lettuce leaves or cucumber slices. Enjoy!</div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com12tag:blogger.com,1999:blog-1855593462350098923.post-2689364062560197852010-03-28T21:22:00.003-03:002010-03-29T07:19:43.808-03:00Margherita Pasta Salad<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Whenever I am fortunate to be eating in a restaurant that has a wood-fired oven, I like to order a Margherita pizza. In my opinion, this simple and classic combination of tomato, fresh mozarella, and basil is the perfect way to enjoy a good quality pie. I haven't had one in a while, but, for some reason, as I was dreaming up a pasta salad for tonight's supper, the image of a Margherita pizza popped into my head. Once it did, it wasn't going anywhere! So, I decided to just roll with it.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bKClKllCE1o/S6_iwYuY_qI/AAAAAAAAAt4/7V7TYb2djy4/s1600/P3280052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_bKClKllCE1o/S6_iwYuY_qI/AAAAAAAAAt4/7V7TYb2djy4/s400/P3280052.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>I kept the salad very simple, just like the original concept. I tossed some cold fusilli, halved grape tomatoes, and quartered bocconcini in a homemade garlic-infused olive oil and let the mixture marinate for a few hours. In order to keep the basil as fresh as possible, I waited until I was ready to serve the salad before tearing the leaves and adding them in. I sprinkled a little bit of asiago on top as a garnish, and I was good to go!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bKClKllCE1o/S6_jCoDVjNI/AAAAAAAAAuA/AVHtyQeTmdw/s1600/P3280061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_bKClKllCE1o/S6_jCoDVjNI/AAAAAAAAAuA/AVHtyQeTmdw/s400/P3280061.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sometimes, simple is best. Tomato, fresh mozarella, and basil are a classic for a reason; the combination of the three just tastes right! (A little garlic in the background never hurt anyone, either.) The Margherita pasta salad was very refreshing, and I think it will be perfect for warm weather cooking, alongside just about anything. Why not borrow flavours from one dish to create another? I'm glad I did!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_bKClKllCE1o/S6_jTwdxgrI/AAAAAAAAAuI/ktdFP0whoP8/s1600/P3280063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_bKClKllCE1o/S6_jTwdxgrI/AAAAAAAAAuI/ktdFP0whoP8/s400/P3280063.JPG" width="400" /></a></div><br />
<span class="Apple-style-span" style="font-size: x-large;">Margherita Pasta Salad: The Recipe</span><br />
<b><i>Amanda's notes: <span class="Apple-style-span" style="font-weight: normal;">When cooking pasta, make sure your water is very salty--like the ocean! This is your one chance to add flavour to the pasta itself. If you do it right, you won't even have to add salt to the final dish before serving.</span></i></b><br />
<i><br />
</i><br />
<b>Ingredients</b><br />
1 pkg fusilli pasta<br />
1 container bocconcini (200 g), quartered (or whole baby bocconcini)<br />
1 pint grape tomatoes, halved<br />
3/4 cup garlic-infused olive oil*<br />
freshly cracked black pepper, to taste<br />
1 bouquet fresh basil leaves<br />
grated asiago, to garnish<br />
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<b>Directions</b><br />
Cook pasta to al dente in plenty of boiling, salted water; drain, rinse under cold water until cool. Toss with bocconcini and tomatoes, add olive oil and toss to coat. Add plenty of freshly cracked black pepper, stir, and set in fridge for at least a couple of hours. Stir occasionally.<br />
When ready to serve, tear basil leaves and fold into pasta. Taste and season if necessary. Garnish salad with grated asiago, serve immediately. Enjoy!<br />
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*To make your own garlic-infused olive oil, pour 3/4 cup of olive oil in a pot over medium heat. Add 2 or 3 peeled and smashed cloves of garlic. Once oil heats and bubbles for 5 minutes, strain and cool.Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com5tag:blogger.com,1999:blog-1855593462350098923.post-19135112252072694392010-03-21T12:07:00.002-03:002010-03-21T12:11:19.271-03:00Grilled Pear and Blue Cheese Breakfast Panini<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bKClKllCE1o/S6YzEHfXMxI/AAAAAAAAAtI/BpbqAUotL5E/s1600-h/P3200045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_bKClKllCE1o/S6YzEHfXMxI/AAAAAAAAAtI/BpbqAUotL5E/s400/P3200045.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">As much as I love cheese, I'm still learning to like the blue stuff. I do enjoy chunky blue cheese dressing, for example, but straight up melted blue cheese on bread is too much for me; therefore, the key for me at this point is dilution. Recently, I watched Chuck from <i>Chuck's Day Off </i>mix blue cheese with cream cheese as a topping for hamburgers. While I think his intention was to adhere the cheese to the bun, I saw it as a great way to introduce more blue cheese into my cooking. </div><i><br />
</i><br />
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</div>I was curious to try the classic pairing of blue cheese with pear, and I adore making panini for weekend breakfasts; so, I combined the two into one exciting event (to me, anyway.) A panino is best when it is very simple, so I like to stick to a maximum of three elements: in this case, the cheese mixture, the grilled pears, and a bit of baby arugula for a peppery taste.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bKClKllCE1o/S6Yz2ICUmuI/AAAAAAAAAtY/QI-9FrFLOsY/s1600-h/P3200017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_bKClKllCE1o/S6Yz2ICUmuI/AAAAAAAAAtY/QI-9FrFLOsY/s320/P3200017.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bKClKllCE1o/S6Y0HJm6WkI/AAAAAAAAAtg/iAvehDxWN94/s1600-h/P3200031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_bKClKllCE1o/S6Y0HJm6WkI/AAAAAAAAAtg/iAvehDxWN94/s320/P3200031.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I was very pleased with the results! There was enough of a distinct blue cheese taste and smell present in my panino for me to appreciate the contrast between its sharp pungency and the sweetness of the grilled pears, but not so much that I found it difficult to eat. What really meant a lot to me was Jeff admitting that he would never in a million years have been interested in this panino on a restaurant menu, but he absolutely loved it and was glad he tried it. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bKClKllCE1o/S6Y0YjnMLyI/AAAAAAAAAto/v8p7EIDrVe0/s1600-h/P3200050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_bKClKllCE1o/S6Y0YjnMLyI/AAAAAAAAAto/v8p7EIDrVe0/s400/P3200050.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I think the next step in my blue cheese mission will be not only to increase the ratio of blue cheese to cream cheese in the spread, but also to try it in different dishes. For one, I will definitely be trying Chuck's hamburgers. I'm excited, because I feel that there is a whole new world for me to explore in cooking with cheese. Here's to adventures in acquiring tastes! </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bKClKllCE1o/S6Y0t_qTCcI/AAAAAAAAAtw/BBsz24ny_fg/s1600-h/P3200042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_bKClKllCE1o/S6Y0t_qTCcI/AAAAAAAAAtw/BBsz24ny_fg/s400/P3200042.JPG" width="400" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">Grilled Pear and Blue Cheese Breakfast Panini: The Recipe</span></div><div style="text-align: left;"><b><i>Amanda's notes</i></b><i>:</i> <i>You absolutely <b>do not</b> need a panini press to make panini. Put your assembled panino in a skillet, and cover it with another heavy skillet or pot to flatten it while it grills; then, flip and repeat. You can grill your pears in a skillet as well.</i></div><div style="text-align: left;"><i><br />
</i></div><div style="text-align: left;">Makes 2 panini</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1/4 cup cream cheese</div><div style="text-align: left;">1 heaping tbsp crumbled blue cheese, any kind (I used Danish)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 pear, halved, seeded, and sliced thinly (I used a bosc pear)</div><div style="text-align: left;">1 tsp olive oil</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">4 slices dense bread</div><div style="text-align: left;">olive oil for brushing</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">baby arugula, to garnish</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Directions</b></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">Toss the pear slices in a bowl with olive oil, and grill 2-3 min per side. Meanwhile, fold blue cheese crumbles into cream cheese and spread on two slices of bread. Top each with grilled pear and arugula, and finish with second slice. Brush the top of the sandwich with olive oil, place oiled side down on the grill, then oil the second slice. Press for 2-3 minutes per side, to your liking. Enjoy!</div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com4tag:blogger.com,1999:blog-1855593462350098923.post-85305185470584374022010-03-15T21:27:00.006-03:002010-03-21T10:45:17.800-03:00Spicy Roasted Sweet Potato Salad<a href="http://1.bp.blogspot.com/_bKClKllCE1o/S57JhdrbsGI/AAAAAAAAAsY/NX4YzyVk7xo/s1600-h/P3150004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span class="Apple-style-span" style="color: black;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bKClKllCE1o/S57JztOj2sI/AAAAAAAAAsg/IhvCRtMiHDA/s1600-h/P3150033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_bKClKllCE1o/S57JztOj2sI/AAAAAAAAAsg/IhvCRtMiHDA/s400/P3150033.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ah, it’s finally beginning to feel like Spring. Even though it’s fairly likely that we’ll see snow again before (or even after) the season changes, it’s been sunny for the past week or so; therefore, desperate to welcome any shred of nice weather, I’ve found myself craving warm flavours. Enter this spicy sweet potato dish.</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bKClKllCE1o/S57JhdrbsGI/AAAAAAAAAsY/NX4YzyVk7xo/s1600-h/P3150004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_bKClKllCE1o/S57JhdrbsGI/AAAAAAAAAsY/NX4YzyVk7xo/s320/P3150004.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bKClKllCE1o/S57KF0tPAoI/AAAAAAAAAso/Aeai-BZoj2M/s1600-h/P3150008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_bKClKllCE1o/S57KF0tPAoI/AAAAAAAAAso/Aeai-BZoj2M/s320/P3150008.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When I roast sweet potatoes, I don’t want to sweeten them one bit. No brown sugar or maple syrup (gasp!) here, no sir; I want to balance them with some fiery spice. I usually accomplish this by serving my simple roasted sweet potatoes with some chipotle mayonnaise for dipping, but this week I created a warm salad that went just as well with our first barbecued burgers of the season. (Oh, charcoal! I missed you dearly.)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bKClKllCE1o/S57KbZefbdI/AAAAAAAAAsw/-VTViV1K1Z4/s1600-h/P3150018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://1.bp.blogspot.com/_bKClKllCE1o/S57KbZefbdI/AAAAAAAAAsw/-VTViV1K1Z4/s320/P3150018.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I coated chunks of sweet potato with my own mixture of spices (chili powder, cumin, smoked paprika, chipotle, and a bit of cayenne pepper) then roasted them with some red onion and a few smashed cloves of garlic. Once everything was soft and caramelized, I tossed it with a homemade lemon dressing.</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bKClKllCE1o/S57KsGiXE8I/AAAAAAAAAs4/U3h6P4fv09Q/s1600-h/P3150031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_bKClKllCE1o/S57KsGiXE8I/AAAAAAAAAs4/U3h6P4fv09Q/s400/P3150031.JPG" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I loved this dish! The end result had a good amount of spice that acted as a perfect contrast to the sweet potatoes and the red onions; meanwhile, the mellow, roasted garlic was a nutty taste in the background, and the acidic lemon dressing really brightened up the flavour of the salad. I couldn’t be happier; along with the warm(ish) weather we’ve been having lately, this new spicy roasted sweet potato salad is leading me, skipping, to Spring.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bKClKllCE1o/S57K9WpYJtI/AAAAAAAAAtA/OgxSr-C-yGA/s1600-h/P3150051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_bKClKllCE1o/S57K9WpYJtI/AAAAAAAAAtA/OgxSr-C-yGA/s400/P3150051.JPG" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;">Spicy Roasted Sweet Potato Salad: The Recipe</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><strong><em>Amanda's</em> <em>notes:</em></strong> <em>There's nothing lacking, but if</em> <em>you'd like to add some cheese to this salad, I think feta or goat cheese would be a great match. Also, if I had had a can of corn on hand, I might have tossed it with the roasted veggies before dressing the salad.</em></span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 large sweet potatoes, cut into bite-sized pieces</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1-2 tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp spice mixture*</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 red onion, chopped into small wedges</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4-6 cloves of garlic, smashed and peeled</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">kosher salt and freshly cracked black pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">lemon dressing* at room temperature, to taste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 green onion, sliced, to garnish</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Directions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 400F.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Toss the sweet potato with the olive oil in a large bowl. Sprinkle with spice mixture, toss to coat. Spread in a roasting pan; add red onion and garlic cloves. Drizzle with a bit more olive oil, season with salt and pepper, and stir gently to coat. Roast for 40 minutes or until sweet potatoes are tender, stirring halfway through.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once the potatoes are tender, transfer the contents of the pan to a bowl. Drizzle with lemon dressing a few tablespoons at a time, tossing to coat, until the vegetables are coated to your liking. Taste and season if necessary. Garnish with green onion. Serve immediately.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enjoy!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*<b>Spice mixture</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Mix the following together</i>:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp chili powder</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp ground cumin</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ tsp smoked paprika</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ tsp chipotle chili powder</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pinch cayenne</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*<b>Lemon Dressing</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¼ cup fresh lemon juice (1 lemon)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¾ cup olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp whole grain dijon mustard</span><br />
<span style="font-family: Georgia;">kosher salt and freshly cracked black pepper, to taste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Directions</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Whisk first three ingredients together. Season to taste. Store leftovers in an air-tight container, and use as you would any dressing.</span>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com10tag:blogger.com,1999:blog-1855593462350098923.post-51822454705780184852010-03-07T20:54:00.008-04:002010-03-08T10:39:18.290-04:00Green Beans with Balsamic Vinegar, Toasted Walnuts, and Goat Cheese<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bKClKllCE1o/S5QxWr5D4zI/AAAAAAAAAq4/iEcEusA1JO0/s1600-h/P3070090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://4.bp.blogspot.com/_bKClKllCE1o/S5QxWr5D4zI/AAAAAAAAAq4/iEcEusA1JO0/s400/P3070090.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I absolutely love green beans and eat them as a side dish all the time. Normally, I boil them for just a few minutes before tossing them with some butter and salt and pepper. Simple and delicious! This weekend, though, I had an idea and was ready to try something a little different.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I sauteed my fresh green beans in olive oil until they were lightly browned, then glazed them with a bit of balsamic vinegar. I tossed in some walnuts that I had toasted earlier to concentrate their flavour, and, once the nuts were warmed through, I sprinkled in some goat cheese crumbles. The aromas coming out of the pan were incredible.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 15px;"></span></span><a href="http://2.bp.blogspot.com/_bKClKllCE1o/S5Q-JSuaUaI/AAAAAAAAArg/XWIwMtSQfWQ/s1600-h/P3070093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_bKClKllCE1o/S5Q-JSuaUaI/AAAAAAAAArg/XWIwMtSQfWQ/s400/P3070093.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div>Well, it turns out that I have a new favourite way to enjoy green beans! I loved the combination of the acidic balsamic glaze, the meaty walnuts, and the tangy, slightly melting goat cheese with the crisp-tender green beans. There were so many flavours present, but they all came together in a way that made perfect sense to my taste buds.<br />
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This dish brought a little bit of fancy to a comforting meal of (Jeff's epic) meatloaf and mashed potatoes. I'm not saying that I'm going to give up on my usual boil-and-butter method; rather, I'm just excited to have yet another great way to enjoy delicious green beans.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bKClKllCE1o/S5Q-zrbaZGI/AAAAAAAAAro/0QLgD32pe8Y/s1600-h/P3070107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_bKClKllCE1o/S5Q-zrbaZGI/AAAAAAAAAro/0QLgD32pe8Y/s400/P3070107.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><b><span class="Apple-style-span" style="font-size: x-large;">Green Beans with Balsamic Vinegar, Toasted Walnuts, and Goat Cheese: The Recipe</span></b><br />
<b><i>Amanda's notes: <span class="Apple-style-span" style="font-weight: normal;">I </span><span class="Apple-style-span" style="font-weight: normal;">made this on the fly, so keep in mind that the amounts listed in this recipe are <b>very </b>approximate! Just trust your instincts with this dish, because you can't go wrong.</span></i></b><br />
<i><br />
</i><br />
<b>Ingredients</b><br />
1 lb fresh green beans, ends trimmed<br />
olive oil<br />
2 tbsp balsamic vinegar<br />
1-2 cups toasted walnuts*, roughly chopped<br />
1/4 cup goat cheese crumbles<br />
kosher salt and freshly cracked pepper, to taste<br />
<br />
<b>Directions</b><br />
Saute green beans in olive oil over medium to medium-high heat, 6-8 minutes. A couple of minutes before the green beans are cooked to your liking, drizzle them with balsamic vinegar, tossing to coat. Add toasted walnuts, stirring until they are heated through. Sprinkle with goat cheese; reduce heat to low, cover pan for a few minutes until the cheese is slightly melted. Season to taste; serve immediately. Enjoy!<br />
<br />
*To toast walnuts: Spread nuts in a single layer on a cookie sheet. Toast in a 400F oven until lightly golden, about 5-7 minutes, shaking the pan halfway through.<br />
Alternatively, heat a skillet over medium heat. Add nuts, shake continuously until lightly golden, about 5-7 minutes.<br />
Allow nuts to cool before chopping.Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com3tag:blogger.com,1999:blog-1855593462350098923.post-31347121382326313022010-02-28T12:05:00.010-04:002010-02-28T16:45:23.072-04:00Pecan-Crusted Tilapia<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bKClKllCE1o/S4qV1nMZZBI/AAAAAAAAAqw/VvVHF2GlFno/s1600-h/P2270088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_bKClKllCE1o/S4qV1nMZZBI/AAAAAAAAAqw/VvVHF2GlFno/s400/P2270088.JPG" width="400" /></a></div><br />
There's a stall at my local famers market that sells the most amazing toasted pecans I've ever eaten in my life. I don't know how they do it, but they taste like happiness and I just can't get enough.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bKClKllCE1o/S4qG6WfdT5I/AAAAAAAAAqI/delRiZCa9OA/s1600-h/P2270048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_bKClKllCE1o/S4qG6WfdT5I/AAAAAAAAAqI/delRiZCa9OA/s320/P2270048.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: auto;"></div><div style="text-align: left;">I recently tried pistachio-crusted halibut in a restaurant, and I really enjoyed the crunchiness of the nuts paired with the tender fish. Soon after, while savouring my daily snack of pecans from Heaven, I wondered how they would work in a similar recipe. Ooh, an experiment of the delicious kind!</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I coated fresh tilapia fillets by submerging them in an egg wash, then a seasoned flour mixture, and once again in the egg; then, I pressed them into the toasted pecans that I crushed by putting them in a plastic bag and bashing them with a rolling pin (fun!) After a short fry in vegetable oil, the fish was ready for Jeff and me to enjoy.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">The pecan-crusted tilapia couldn't have turned out any better. Both crispy and flavourful, it was a nice change from the usual bread crumbs (don't worry, panko, I still adore you! I just need a little variety!) This is a very special way to eat fish at home, and it's easy to do. I would eat it with guests at a dinner party, I would eat it by myself in my pyjamas; I would eat on a boat, I would eat it with a goat; I would eat it in the rain, I would eat it in a ditch somewhere (is that how it goes?)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As a little aside, fish needs a potato. I tossed some blue potato chunks with olive oil, kosher salt, and freshly cracked pepper, and roasted them with the rest of the fresh rosemary that I had kicking around from last week's <a href="http://afoodiesthoughts.blogspot.com/2010/02/butternut-squash-lasagna-with-garlic.html">lasagna</a>, removing the stalks before serving. Rosemary and potatoes is a combination that I just love!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: left;">I don't know what else to say but to try this recipe as soon as possible. I'm sure any type of fish or nut would work, but trust me that tilapia and pecans are a great match. I love discovering new favourites. Here's to successful culinary experiments! </div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><b>Pecan-Crusted Tilapia : The Recipe</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1 large egg</div><div style="text-align: left;">All-purpose flour</div><div style="text-align: left;">Kosher salt</div><div style="text-align: left;">Fresh cracked pepper</div><div style="text-align: left;">Smoked paprika</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1/2 lb toasted pecans</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2 fresh tilapia fillets</div><div style="text-align: left;">vegetable oil for frying</div><div style="text-align: left;">kosher salt</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">Place pecans in a sealed plastic bag, and crush with a rolling pin or a heavy mug.</div><div style="text-align: left;">Beat egg with a little bit of water and place in a shallow dish. Cover a shallow dish with all-purpose flour, mix with kosher salt, pepper, and paprika. Spread crushed pecans in a third shallow dish. Pour 1/4 inch of vegetable oil in a skillet, heat to medium heat.</div><div style="text-align: left;">Pat tilapia fillets with paper towel to remove moisture. Coat both sides of fillet in egg wash, then flour, then egg wash again. Press both sides into crushed pecans, shake fillet gently to remove excess.</div><div style="text-align: left;">Fry fillets in oil, about 5 minutes per side. Transfer to paper towel-lined plate and sprinkle immediately with kosher salt.</div><div style="text-align: left;">Enjoy!</div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com9tag:blogger.com,1999:blog-1855593462350098923.post-29047102759785760602010-02-21T21:04:00.016-04:002010-02-22T09:49:10.633-04:00Butternut Squash Lasagna with a Garlic and Rosemary Bechamel SauceThis morning, when Jeff questioned me about what I wanted to make for dinner, nothing appealed to me. Did I want to cook the <a href="http://afoodiesthoughts.blogspot.com/2010/01/one-pot-meal.html">roast</a> that we have in the freezer? No. Did I want chili? Nah. Chicken? Blah. Then, it dawned on me that I was feeling crummy because I had eaten out three nights in a row; instantly, I knew what I wanted. "Vegetables!," I cried out. "My body's saying it wants vegetables!" And right then, I knew it was time to make my butternut squash lasagna.<br />
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I'd never made my butternut squash lasagna until today, but I've been creating the recipe in my head for quite some time. Today was the perfect day to make it, too; Jeff was going to be out for the afternoon and I hadn't made any plans, it was snowing again so a heavier dish was in order, and, as I mentioned before, I had eaten out so much that I was happy to spend a couple of hours cooking. It was simply meant to be.<br />
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I roasted my butternut squash, gently mashed it, then mixed it with some spinach. Inspired by my <a href="http://afoodiesthoughts.blogspot.com/2009/04/cheesy-stuffed-zucchini-boats.html">zucchini boat</a> recipe, I folded the vegetables into a mixture of ricotta and Parmesan cheese.<br />
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I wanted to add complementary flavours to my bechamel sauce, but I didn't want to overwhelm my star ingredient, the squash; therefore, I decided on an infusion: I added full sprigs of fresh rosemary and some smashed cloves of garlic to the simmering milk, straining the sauce before using it in the lasagna.<br />
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Having finished the filling and the sauce, I was ready to layer them with fresh pasta sheets.<br />
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Finally, I topped the lasagna with a layer of fresh mozarella, set it into the oven to bake, and proceeded to wash what seemed like every single dish I own. Oh well, at least it's a good way to pass the time when you're looking forward to your meal (three cheers for thinking positively! Hip hip hooray!).<br />
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This lasagna was everything I imagined it would be. I loved the sweet taste of the squash, the creaminess of the ricotta, the saltiness of the parmesan, and the subtle taste of garlic and rosemary in the smooth, nutty bechamel. The fresh and tasty mozarella was the perfect topping, stretching into long ribbons with every forkful of pasta.<br />
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By the time dinner was ready, Jeff was home and glued to my side, sticking his nose two inches away from the fragrant dish as I began slicing. I set a big square on each of our plates, adding a giant pile of lightly dressed greens alongside. As we sat down to eat our homemade meal, I could feel my body thanking me profusely for such delicious vegetables.<br />
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<b><span class="Apple-style-span" style="font-size: x-large;">Butternut Squash Lasagna with a Garlic and Rosemary Bechamel Sauce: The recipe</span></b><br />
<i><b>Amanda's notes</b>: When it comes to lasagna, I'm more interested in the filling than the pasta, which is why I have a small number of layers. If you want to use more layers of pasta, scale up the amounts of the filling a bit, and make as many thinner layers of filling between pasta as you like. Or, use the recipe as written but make the lasagna in a smaller pan.<br />
This dish is time consuming, but not at all difficult. Try it this weekend! </i><br />
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<b>Ingredients: filling</b><br />
1.5 lb butternut squash, peeled, seeded, and cubed<br />
1 pkg frozen chopped spinach, thawed and drained<br />
1 container ricotta cheee<br />
1 cup Parmesan cheese<br />
olive oil<br />
kosher salt and fresh cracked pepper, to taste<br />
<br />
<b>Directions</b><br />
Preheat oven to 400F. Toss squash with olive oil and salt and pepper, roast on a cookie sheet for 40 minutes, stirring occasionally. Meanwhile, mix parmesan and ricotta cheee. Allow roasted squash to cool slightly, then mash lightly, mix with spinach, and fold into the ricotta and parmesan cheese mixture. Taste and adjust seasoning if necessary. Set aside.<br />
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<b>Ingredients: Garlic and Rosemary Bechamel Sauce</b><br />
<em>Basic bechamel sauce adapted from Iron Chef Mario Batali</em><br />
5 tbsp butter<br />
4 tbsp all-purpose flour<br />
4 cups whole milk<br />
4 sprigs rosemary<br />
4 cloves garlic, peeled and smashed<br />
1/2 to 1 tsp salt (to taste)<br />
1/2 tsp ground nutmeg<br />
<br />
<b>Directions</b><br />
Melt the butter in a saucepan over medium heat. Add flour, whisk until completely smooth. Cook mixture, whisking constantly until golden, about 5-6 minutes. Meanwhile, add milk, garlic, and rosemary to a saucepan and heat to just below the boil. Add the heated milk mixture to the butter and flour mixture gradually, a cup at a time, whisking constantly to keep smooth. Bring the milk to a gentle boil, stirring constantly, for 10 minutes.<br />
Remove sauce from heat. Strain into another saucepan. Add nutmeg, and salt to taste.<br />
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<b>Ingredients: Assembly</b><br />
1 pkg oven ready fresh pasta sheets (such as Olivieri)<br />
fresh mozarella, sliced or grated<br />
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<b>Directions</b><br />
Preheat oven to 350F. Spread 1 cup of the sauce on the bottom of a 9x13 in baking dish. Add a layer of noodles, cutting the sheets to cover the surface, overlapping slightly. Spread half of the filling into an even layer on the noodles. Pour 1 cup of sauce over the filling, spreading evenly. Top with another layer of noodles. Press with your hands to tighten the layers. Repeat layering, ending with a 3rd layer of noodles. Poor remaining sauce over top layer, top with mozzarella, cover with foil, and bake for 35 minutes. Remove foil, bake 5 minutes more. Broil cheese for 5 minutes.<br />
Remove lasagna from oven, cover, and let rest for 15 minutes before serving.<br />
Enjoy!Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com9tag:blogger.com,1999:blog-1855593462350098923.post-9251397120706827632010-02-16T22:28:00.008-04:002010-02-18T11:10:57.732-04:00Alton Brown's Onion Dip from ScratchIs anyone having friends over to watch Olympic events? We might have a gathering or two for the gold medal hockey games when the time comes, so I've had my favourite snacks on the brain.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bKClKllCE1o/S3tGEft_OSI/AAAAAAAAAoI/UnsZQHdhJjA/s1600-h/P7190056_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="http://2.bp.blogspot.com/_bKClKllCE1o/S3tGEft_OSI/AAAAAAAAAoI/UnsZQHdhJjA/s400/P7190056_2.JPG" width="400" /></a></div>I made Alton Brown's Onion Dip from Scratch a few times last summer and at Christmas to rave results, and for good reason. Once you make this, you will never go back to purchased. Toss out the soup mix, readers, and get ready for the real thing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bKClKllCE1o/S3tGekBlNuI/AAAAAAAAAoQ/tMLYlln5RFI/s1600-h/P8210065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://1.bp.blogspot.com/_bKClKllCE1o/S3tGekBlNuI/AAAAAAAAAoQ/tMLYlln5RFI/s400/P8210065.JPG" width="400" /></a></div>This dip is not only delicious, but also extremely easy to make. Anyone who can chop an onion is already an expert. Simply saute your onion in olive oil until it's beautifully carmelized.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bKClKllCE1o/S3tHRfNDSiI/AAAAAAAAAoY/PuF6aAy5Lmg/s1600-h/P8210078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_bKClKllCE1o/S3tHRfNDSiI/AAAAAAAAAoY/PuF6aAy5Lmg/s400/P8210078.JPG" width="400" /></a></div>Then, once it's cooled, mix it with mayonnaise, sour cream, garlic powder, and salt and pepper. Now, it's going to be hard, but you'll have to let it sit before digging in. The sweet flavour of the carmelized onions needs to permeate the creamy surroundings. Just walk away! You can do it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bKClKllCE1o/S3tHo504hsI/AAAAAAAAAog/-A4_cdniPVc/s1600-h/P7190051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="http://1.bp.blogspot.com/_bKClKllCE1o/S3tHo504hsI/AAAAAAAAAog/-A4_cdniPVc/s400/P7190051.JPG" width="400" /></a></div>You will be rewarded in the end. Alton Brown has created the ultimate chip dip! Caramelizing the onions brings out a sweet, deep flavour that you just won't find in a purchased dip. Also, this recipe contains the perfect ratio of mayonnaise to sour cream. Neither too thick nor too thin, it is the ideal consistency for your favourite rippled chips, crackers, or crunchy veggies. As my friend Emilee exclaimed, "Tastes like Ruffles! But <i>better</i>!" Set it out in front of your pals, and watch it disappear.<br />
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<b><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: x-large;">Alton Brown's Onion Dip from Scratch: The Recipe</span></span></b><br />
<span class="Apple-style-span" style="font-style: italic;"><b>Amanda's notes</b>: I've used both yellow (stronger) and vidalia (sweeter) onions with fine results.</span><br />
<i>White pepper is a bit less hot than black pepper. I think that the only reason it's used here is to keep the dip white in colour. Use freshly cracked black pepper if you prefer.</i><br />
<i>I like to let my dip sit overnight, but a few hours should be fine if you're pressed for time.</i><br />
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<b>Ingredients</b><br />
2 tablespoons olive oil<br />
1 1/2 cups diced onions<br />
1/4 teaspoon kosher salt<br />
1 1/2 cups sour cream<br />
3/4 cup mayonnaise<br />
1/4 teaspoon garlic powder<br />
1/4 teaspoon ground white pepper<br />
1/2 teaspoon kosher salt<br />
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<b>Directions</b><br />
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com7tag:blogger.com,1999:blog-1855593462350098923.post-70095954480244156312010-02-13T22:57:00.013-04:002010-02-17T18:57:35.179-04:00Grown Up Tomato Soup and Grilled CheeseAre you looking to update your favourite childhood meal to your sophisticated, adult tastes? Simple! <br />
<div><br />
</div><div>Start with a homemade bowl of tomato soup. No need to put too much effort into it; just mix some canned crushed tomatoes with some broth (we had homemade chicken broth in the freezer, but a good <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">store bought</span> brand is just fine) and some flavouring agents and spices, and let it simmer for a little while.<br />
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<a href="http://2.bp.blogspot.com/_bKClKllCE1o/S3do_xkBP4I/AAAAAAAAAnI/HDMEBIUJ5ck/s1600-h/P2130047.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437930519918624642" src="http://2.bp.blogspot.com/_bKClKllCE1o/S3do_xkBP4I/AAAAAAAAAnI/HDMEBIUJ5ck/s400/P2130047.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Onto the sandwich. The <span class="blsp-spelling-error" id="SPELLING_ERROR_1">foodie's</span> secret to a phenomenal grilled cheese is quality ingredients. Choose wisely, keeping in mind that there are a few easy ways to sneak in extra flavour. For example, this fresh loaf we bought at the farmers market is a rye bread with caraway seeds. I love how fragrant it is!<br />
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<a href="http://4.bp.blogspot.com/_bKClKllCE1o/S3dpAVZpTjI/AAAAAAAAAnQ/E54AC1ZixKw/s1600-h/P2130007.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437930529538788914" src="http://4.bp.blogspot.com/_bKClKllCE1o/S3dpAVZpTjI/AAAAAAAAAnQ/E54AC1ZixKw/s400/P2130007.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">utmost</span> importance, of course, is the cheese. My suggestion is to go with either something that is flavoured (like an <span class="blsp-spelling-error" id="SPELLING_ERROR_3">herbed Gouda,</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Havarti,</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Monteray</span> Jack) or something smoked. Pictured here is one of my favourites, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">apple wood</span> smoked Cheddar cheese. The beauty of using it in a grilled cheese (or in just about anything, really) is that it tastes a bit like bacon. The taste of bacon in your grilled cheese without having to bother frying any? Yes, please!<br />
<br />
<a href="http://2.bp.blogspot.com/_bKClKllCE1o/S3dpA3VRaGI/AAAAAAAAAnY/X1J6VwlU68c/s1600-h/P2130027.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437930538647251042" src="http://2.bp.blogspot.com/_bKClKllCE1o/S3dpA3VRaGI/AAAAAAAAAnY/X1J6VwlU68c/s400/P2130027.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="http://4.bp.blogspot.com/_bKClKllCE1o/S3dpBF1yL5I/AAAAAAAAAng/V8YEMjayPNc/s1600-h/P2130042.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437930542541713298" src="http://4.bp.blogspot.com/_bKClKllCE1o/S3dpBF1yL5I/AAAAAAAAAng/V8YEMjayPNc/s400/P2130042.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Are you ready for this?<br />
<br />
<a href="http://2.bp.blogspot.com/_bKClKllCE1o/S3dpBp4mYwI/AAAAAAAAAno/EzlEi4tFx7I/s1600-h/P2130043.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437930552217199362" src="http://2.bp.blogspot.com/_bKClKllCE1o/S3dpBp4mYwI/AAAAAAAAAno/EzlEi4tFx7I/s400/P2130043.JPG" style="cursor: hand; cursor: pointer; display: block; height: 284px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Oh, yes.<br />
<br />
<a href="http://1.bp.blogspot.com/_bKClKllCE1o/S3dqRiwxtkI/AAAAAAAAAnw/Y7GD20b9oSY/s1600-h/P2130053.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437931924694873666" src="http://1.bp.blogspot.com/_bKClKllCE1o/S3dqRiwxtkI/AAAAAAAAAnw/Y7GD20b9oSY/s400/P2130053.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Mmmmmmm</span>! Although reminiscent of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">everyone's</span> familiar childhood meal, this gourmet version takes the concept of tomato soup and grilled cheese to a whole new level. Homemade soup, even a quick one such as this, always has a lot more depth and flavour than what comes out of a can, and the sandwich, when made with quality bread and cheese, is a little taste of happiness. I guarantee that this meal will put a smile on <span class="blsp-spelling-error" id="SPELLING_ERROR_9">anyone's</span> face. Personally, my inner child jumped for joy while my matured <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">taste buds</span> savoured every element.<br />
<br />
<a href="http://4.bp.blogspot.com/_bKClKllCE1o/S3dqSKx26GI/AAAAAAAAAn4/-HNlagPCHh0/s1600-h/P2130054.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437931935436826722" src="http://4.bp.blogspot.com/_bKClKllCE1o/S3dqSKx26GI/AAAAAAAAAn4/-HNlagPCHh0/s400/P2130054.JPG" style="cursor: hand; cursor: pointer; display: block; height: 281px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Lastly, I think you all know what to do: dip that baby!<br />
<br />
<a href="http://3.bp.blogspot.com/_bKClKllCE1o/S3dqSvEr3eI/AAAAAAAAAoA/SImUt-YDsIc/s1600-h/P2130071.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5437931945179471330" src="http://3.bp.blogspot.com/_bKClKllCE1o/S3dqSvEr3eI/AAAAAAAAAoA/SImUt-YDsIc/s400/P2130071.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div><span class="Apple-style-span" style="font-size: large;"><b>Quick Homemade Tomato Soup: The Recipe</b></span></div><div><b><span class="Apple-style-span" style="font-size: medium;"><i>Amanda's notes: <span class="Apple-style-span" style="font-weight: normal;">If you would like to make a heartier meal out of your soup, add a handful of macaroni and a drained and rinsed can of beans.</span></i></span></b></div><div><span class="Apple-style-span" style="font-size: medium;"><i><br />
</i></span></div><div><span class="Apple-style-span" style="font-size: medium;"><b>Ingredients</b></span></div><div><span class="Apple-style-span" style="font-size: medium;">olive oil</span></div><div><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" style="font-weight: normal;">1 onion, chopped</span></b></span></div><div><span class="Apple-style-span" style="font-size: medium;">2 cloves garlic, minced</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: medium;">6 cups broth (chicken, beef, or veggie)</span></div><div><span class="Apple-style-span" style="font-size: medium;">2 large cans crushed tomatoes, plain</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 tsp crushed red pepper</span></div><div><span class="Apple-style-span" style="font-size: medium;">2 tsp soy sauce</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 tsp <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Worcestershire</span> sauce</span></div><div><span class="Apple-style-span" style="font-size: medium;">about a palm full each of basil, oregano, thyme, rosemary </span></div><div><span class="Apple-style-span" style="font-size: medium;">kosher salt and freshly cracked black pepper, to taste</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: medium;"><b>Directions</b></span></div><div><span class="Apple-style-span" style="font-size: medium;">Heat olive oil in a large saucepan over medium high heat. Add onion, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">saute</span> a few minutes. Add garlic, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">saute</span> a few minutes more. Add broth and tomatoes, bring to a boil. Reduce to a simmer. Add rest of the ingredients. Simmer for 30 minutes. Enjoy!</span></div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com6tag:blogger.com,1999:blog-1855593462350098923.post-76242367794155126002010-02-02T19:03:00.010-04:002010-02-25T20:53:16.968-04:00Crab CakesI've mentioned before that I am trying to recover from a life-long irrational fear of seafood; now that I've conquered cooking <a href="http://afoodiesthoughts.blogspot.com/2009/05/cedar-planked-salmon-glazed-with-maple.html">fish</a> at home, crab cakes were next on my list to try. Jeff and I looked online for recipes, but we were overwhelmed by all of the variations. After reading a few different ones, we decided to just forge ahead with our own ideas. <br />
<div><br />
<a href="http://4.bp.blogspot.com/_bKClKllCE1o/S2iwiVV8zmI/AAAAAAAAAmw/hBUtY5QUUBk/s1600-h/P2010001.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5433787054313754210" src="http://4.bp.blogspot.com/_bKClKllCE1o/S2iwiVV8zmI/AAAAAAAAAmw/hBUtY5QUUBk/s400/P2010001.JPG" style="cursor: hand; display: block; height: 308px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>In addition to the crab and mayonnaise, of course, I was insistent on green onions while Jeff was insistent on corn; in they both went! We also added <span class="blsp-spelling-error" id="SPELLING_ERROR_0">panko</span> bread crumbs, fresh lemon juice, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">sriracha</span> hot sauce, cayenne pepper, and an egg. Next, I pressed the patties into more <span class="blsp-spelling-error" id="SPELLING_ERROR_2">panko</span> before frying them in a skillet so that they would be extra crispy. I served the hot crab cakes with some tarter sauce into which I whisked a whole bunch of fresh lemon juice.<br />
<br />
<a href="http://4.bp.blogspot.com/_bKClKllCE1o/S2iwi8hqpgI/AAAAAAAAAm4/oeKsE0NAcG4/s1600-h/P2010019.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5433787064831878658" src="http://4.bp.blogspot.com/_bKClKllCE1o/S2iwi8hqpgI/AAAAAAAAAm4/oeKsE0NAcG4/s400/P2010019.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>I really enjoyed these crab cakes. The corn brought out the sweetness in the crab while also adding a different texture to the mix. The green onions and lemon juice provided plenty of brightness, while the hot sauce and cayenne pepper made the cakes perfectly spicy. What can I say about <span class="blsp-spelling-error" id="SPELLING_ERROR_3">panko</span>? The contrast between the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">crispness</span> of the outside of the cakes and the tender inside was to die for; I'll never use another kind of bread crumb.</div><div><br />
</div><div>Keep in mind that I've only tried crab cakes a couple of times, so I don't have the greatest frame of reference; however, Jeff, the household Crab Cake King, assured me that these were very, very good. With his endorsement, I am confident in recommending this recipe. Enjoy!<br />
<br />
<a href="http://4.bp.blogspot.com/_bKClKllCE1o/S2iwjdvoQTI/AAAAAAAAAnA/9KSOY6d5SZ0/s1600-h/P2010012.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5433787073748812082" src="http://4.bp.blogspot.com/_bKClKllCE1o/S2iwjdvoQTI/AAAAAAAAAnA/9KSOY6d5SZ0/s400/P2010012.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><b><span class="Apple-style-span" style="font-size: large;">Crab Cakes: The Recipe</span></b><br />
<i><br />
</i><br />
<div><i><b>Amanda's notes</b>: Next time, I may add another egg to this recipe because the cakes were a little fragile; however, it was nothing that gentle handling couldn't take care of. </i><br />
<div><i>The next day, I broke up the leftover crab cakes into the leftover rice, added some green peas, and fried everything in a skillet with a little bit of soy sauce. Tasty!</i><br />
<div><span class="Apple-style-span" style="font-size: medium;"><b><br />
</b></span></div><div><b><span class="Apple-style-span" style="font-size: medium;">Ingredients</span></b></div><div><span class="Apple-style-span" style="font-size: medium;">1 package frozen crab (approx. 1 lb), thawed</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/2 cup mayonnaise</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/2 cup </span><span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="Apple-style-span" style="font-size: medium;">panko</span></span><span class="Apple-style-span" style="font-size: medium;"> bread crumbs</span></div><div><span class="Apple-style-span" style="font-size: medium;">4 green onions, sliced</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 can corn, drained</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 large egg (<i>2 if mixture isn't holding together</i>)</span></div><div><span class="Apple-style-span" style="font-size: medium;">juice from 1/2 lemon</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 tsp </span><span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="Apple-style-span" style="font-size: medium;">sriracha</span></span><span class="Apple-style-span" style="font-size: medium;"> hot sauce</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/4-1/2 tsp cayenne </span><i><span class="Apple-style-span" style="font-size: medium;">(less or more, depending on how brave you are!)</span></i></div><div><span class="Apple-style-span" style="font-size: medium;">1 tsp kosher salt </span></div><div><span class="Apple-style-span" style="font-size: medium;">freshly cracked black pepper</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: medium;">Extra </span><span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="Apple-style-span" style="font-size: medium;">panko</span></span></div><div><span class="Apple-style-span" style="font-size: medium;">vegetable oil</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br />
</span></div><div><b><span class="Apple-style-span" style="font-size: medium;">Directions</span></b></div><div><b><span class="Apple-style-span" style="font-size: medium;"><br />
</span></b></div><div><span class="Apple-style-span" style="font-size: medium;">Mix all ingredients, form into patties (6 large, 12 small). Fill a shallow dish with extra </span><span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="Apple-style-span" style="font-size: medium;">panko</span></span><span class="Apple-style-span" style="font-size: medium;">, coat patties on both sides. Coat the bottom of a skillet with vegetable oil, heat to medium high. Fry crab cakes until golden brown (about 3 min per side). Drain on a cookie sheet lined with paper towel. Serve cakes with lemony tarter sauce. Enjoy!</span></div></div></div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com9tag:blogger.com,1999:blog-1855593462350098923.post-12865032937186763112010-01-29T13:33:00.006-04:002010-02-17T18:31:04.389-04:00Stormy EatsWe've been hit by a storm. A lot of snow has fallen, and we're expecting even more over the next 24 hours. It is extremely messy outside, what with the blowing snow, uncleared sidewalks, and icy conditions. My walk to work this morning wasn't too bad, but as the morning progressed, conditions worsened. <br />
<div><br />
<a href="http://4.bp.blogspot.com/_bKClKllCE1o/S2Md3dDROyI/AAAAAAAAAmQ/tpr0iwW8D84/s1600-h/P1290031.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5432218414067301154" src="http://4.bp.blogspot.com/_bKClKllCE1o/S2Md3dDROyI/AAAAAAAAAmQ/tpr0iwW8D84/s400/P1290031.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>Even though I wouldn't recommend that anyone go walking outside unless absolutely necessary, I still had to make the trek home for lunch. Why not just buy my lunch at work, you ask? Well, there's this furry little guy that depends on me to let him outside in the middle of the day. Oh, the things we do for little creatures.</div><div><br />
</div><div><a href="http://4.bp.blogspot.com/_bKClKllCE1o/S2Md4iS8EUI/AAAAAAAAAmo/uQPjGdAx_4A/s1600-h/P1280022.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5432218432655069506" src="http://4.bp.blogspot.com/_bKClKllCE1o/S2Md4iS8EUI/AAAAAAAAAmo/uQPjGdAx_4A/s400/P1280022.JPG" style="cursor: hand; cursor: pointer; display: block; height: 271px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>By the time I made it home and waded through knee-deep snow to get to my front door, I was a wreck. My jeans and boots were soaked, my glasses were fogged up, my hair was a mess, and I was shivering. There was no way that I was going to eat my usual cold salad for lunch; I needed a serious pick-me-up. Omelette time!</div><br />
<a href="http://1.bp.blogspot.com/_bKClKllCE1o/S2Md3mh9_NI/AAAAAAAAAmY/u0xjuVxIr8o/s1600-h/P1280003.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5432218416611982546" src="http://1.bp.blogspot.com/_bKClKllCE1o/S2Md3mh9_NI/AAAAAAAAAmY/u0xjuVxIr8o/s400/P1280003.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>So, I sauteed some sliced cremini mushrooms in butter, wilted some fresh spinach into the pan, and poured in a couple of beaten eggs with cream. I then folded the omelette over some grated provolone cheese. For fun, I added a few dashes of Sriracha hot sauce (which I've recently discovered and adore!)<br />
<div><br />
</div><div>Yum! After a couple of bites, I forgot all about my miserable walk home and how I would have to head right back out into the storm once I was done eating. The omelette was a nice change from my usual lunch, and I found it very comforting. It's amazing how even a quick little dish can really improve your mood!<br />
<div><br />
<a href="http://3.bp.blogspot.com/_bKClKllCE1o/S2Md4DYdZCI/AAAAAAAAAmg/2NPJJB8QmAc/s1600-h/P1280004.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5432218424356725794" src="http://3.bp.blogspot.com/_bKClKllCE1o/S2Md4DYdZCI/AAAAAAAAAmg/2NPJJB8QmAc/s400/P1280004.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>Suddenly, as I was enjoying my creation, <a href="http://www.thespiritsafe.com/">Mortie C</a> called to tell me that our workplace had decided to close for the rest of the day. Yay! So now I'm sitting at home in a warm change of clothes, with a full belly and a snuggly puppy, while a storm rages outside. It's finally the weekend, and I couldn't be happier.</div></div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com6tag:blogger.com,1999:blog-1855593462350098923.post-77095873537496020502010-01-24T16:17:00.013-04:002010-02-17T18:32:11.651-04:00Meatballs, Two Ways<a href="http://4.bp.blogspot.com/_bKClKllCE1o/S1ytGNPFKjI/AAAAAAAAAlY/qbx2jkTPsTU/s1600-h/P1240050.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430405572845709874" src="http://4.bp.blogspot.com/_bKClKllCE1o/S1ytGNPFKjI/AAAAAAAAAlY/qbx2jkTPsTU/s400/P1240050.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Jeff and I bought the entire box-set of <i>The Sopranos</i> off of e-bay, and we've been drawn into the show in a big way. In addition to making me swear like a sailor and exclaim things such as "<i>Always with the barking, that one!!</i>" to no one in particular when I'm playing with the dog, <i>The Sopranos </i>has given me a huge craving for Italian food. The other night I watched a scene in which Dr. Melfi is eating dinner with her family, and I couldn't take my eyes off a big dish of pasta with giant meatballs sitting on top of it. I just had to make my own.<br />
<div><br />
<a href="http://3.bp.blogspot.com/_bKClKllCE1o/S1ytFRV7IHI/AAAAAAAAAlI/ETCO34EQmzQ/s1600-h/P1230006.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430405556768284786" src="http://3.bp.blogspot.com/_bKClKllCE1o/S1ytFRV7IHI/AAAAAAAAAlI/ETCO34EQmzQ/s400/P1230006.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>I very gently mixed lean ground pork and beef with finely grated onion, minced garlic, freshly grated parmesan cheese, panko breadcrumbs (which are Japanese rather than Italian, but they're the best,) marjoram, crushed red pepper flakes, kosher salt and freshly cracked black pepper, and a couple of beaten eggs, and chilled it for about 15 minutes. I then lightly rolled about 2 tbsp of the meat mixture between my palms to form the balls.</div><div><br />
<a href="http://3.bp.blogspot.com/_bKClKllCE1o/S1ytFrHupYI/AAAAAAAAAlQ/pwNGMa_NSqQ/s1600-h/P1230010.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430405563688068482" src="http://3.bp.blogspot.com/_bKClKllCE1o/S1ytFrHupYI/AAAAAAAAAlQ/pwNGMa_NSqQ/s400/P1230010.JPG" style="cursor: hand; display: block; height: 264px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>After browning the meatballs on all sides in a little bit of olive oil, I threw them into Jeff's simmering spicy homemade tomato sauce for about 15 minutes to heat them through.</div><div><br />
</div><div><a href="http://2.bp.blogspot.com/_bKClKllCE1o/S1yvFICr_RI/AAAAAAAAAlw/FiSce9G2z1g/s1600-h/P1240072.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430407753294937362" src="http://2.bp.blogspot.com/_bKClKllCE1o/S1yvFICr_RI/AAAAAAAAAlw/FiSce9G2z1g/s400/P1240072.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Ladeled generously over some fresh spaghetti, these saucy meatballs were just what I wanted. Moist and flavourful, they held together well without being too compact. <i>Bellissimo!</i></div><div><br />
<a href="http://3.bp.blogspot.com/_bKClKllCE1o/S1ytGmb6uMI/AAAAAAAAAlo/Wgbmw-ahvkc/s1600-h/P1240065.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430405579610437826" src="http://3.bp.blogspot.com/_bKClKllCE1o/S1ytGmb6uMI/AAAAAAAAAlo/Wgbmw-ahvkc/s400/P1240065.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>But that wasn't all, folks; the next day, I had grand plans for the tasty leftovers. While I reheated the meatballs on the stove, I put a loaf of crusty bread in the oven to warm it up, cut it into two pieces, and then sliced it, taking care to leave one edge intact. To make a pocket, I used a spoon to scoop out a lot of the warm bread (which Jeff and I happily snacked on) and spread a bit of <a href="http://afoodiesthoughts.blogspot.com/2009/08/worlds-best-garlic-bread.html">garlic butter</a> on the inside of it.</div><div><br />
<a href="http://1.bp.blogspot.com/_bKClKllCE1o/S1yvFcwRkuI/AAAAAAAAAl4/SOz9j5UgQow/s1600-h/P1240073.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430407758854853346" src="http://1.bp.blogspot.com/_bKClKllCE1o/S1yvFcwRkuI/AAAAAAAAAl4/SOz9j5UgQow/s400/P1240073.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>I filled the bread with provolone cheese and the warmed up meatballs and sauce, and put the sandwiches back in the oven for a few minutes. Once the cheese was good and melted, Jeff and I eat the best lunch ever.</div><div><br />
<a href="http://3.bp.blogspot.com/_bKClKllCE1o/S1yvF2Opt5I/AAAAAAAAAmA/GXZKCMhRVCc/s1600-h/P1240088.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430407765693151122" src="http://3.bp.blogspot.com/_bKClKllCE1o/S1yvF2Opt5I/AAAAAAAAAmA/GXZKCMhRVCc/s400/P1240088.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>I totally recommend going through the trouble of making your own meatballs, just so that you can experience the likes of this sandwich. You will burn the roof of your mouth, but you will not care. Oh, I can still taste it: the crunchy bread, the tender meatballs, the spicy sauce, and the gooey cheese, all melded together into a mouthful of heaven. I am changed.</div><div><br />
<a href="http://3.bp.blogspot.com/_bKClKllCE1o/S1yvGYOzsTI/AAAAAAAAAmI/3KXtjFWBWLc/s1600-h/P1240097.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5430407774820610354" src="http://3.bp.blogspot.com/_bKClKllCE1o/S1yvGYOzsTI/AAAAAAAAAmI/3KXtjFWBWLc/s400/P1240097.JPG" style="cursor: hand; display: block; height: 305px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>Aside from stimulating my mind for hours on end, <i>The Sopranos </i>has given me the best sandwich of my entire life. What's not to love?<i> </i>Although I can't say for sure that Carmela Soprano or Dr. Melfi would serve these meatballs to their Italian families, I'm glad to say that I satisfied my craving to the best of my abilities. There really is no limit to where a hobby cook can find inspiration; so tell me, what has inspired some of your best cooking?<br />
<br />
<b><span style="font-size: large;">Meatballs: The Recipe</span></b><br />
<i><b>Amanda's notes</b>: Be careful not to over-mix! Once the ingredients are just incorporated, and after letting the mixture sit, wet your fingers with water and roll each meatball very gently in the palm of your hand.</i><br />
<br />
<b>Ingredients</b><br />
1 lb ground beef<br />
1 lb ground pork<br />
2/3 cup panko bread crumbs<br />
2-3 garlic cloves, minced<br />
1/2 cup finely grated onion<br />
2 large eggs<br />
1/2 cup grated parmesan cheese<br />
1-2 tsp dried marjoram<br />
1 tsp red pepper flakes<br />
1/2 tsp kosher salt<br />
1/2 tsp freshly cracked black pepper<br />
<br />
2 tbsp olive oil<br />
Tomato Sauce<br />
<br />
<b>Directions</b><br />
Bring tomato sauce to a boil; reduce heat to a simmer. Meanwhile, gently mix all ingredients. Let mixture sit in fridge for 15 minutes. Form balls out of 2-3 tbsp of mixture. Heat olive oil in a pan over medium heat. Cook meatballs in batches, turning every few minutes to brown all sides, 8-10 minutes. Transfer the meatballs to the simmering tomato sauce, covering and turning heat to low, to finish the cooking process (10-15 min.) Serve over spaghetti or in a sandwich. Enjoy!Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com2tag:blogger.com,1999:blog-1855593462350098923.post-29127020071883541332010-01-19T21:32:00.012-04:002010-02-17T18:47:04.414-04:00One Pot Meal<div>Sometimes, I just want to throw a bunch of ingredients in a pot and have them magically turn into dinner. Last Sunday was one of those days, and, while I didn't want to put a whole lot of effort into it, I still wanted a quality meal. Ladies and gentlemen, enter a roast with root vegetables.</div><div><br />
<a href="http://1.bp.blogspot.com/_bKClKllCE1o/S1ZfY1q1-TI/AAAAAAAAAko/ZyUHJbJtq3I/s1600-h/P1170009.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5428631281169987890" src="http://1.bp.blogspot.com/_bKClKllCE1o/S1ZfY1q1-TI/AAAAAAAAAko/ZyUHJbJtq3I/s400/P1170009.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>This meal is so easy! Just chop up a bunch of root vegetables (in this case, onions, carrots, red and fingerling potatoes, and parsnips,) smash a few cloves of garlic, and toss them in olive oil with kosher salt, rosemary, and plenty of freshly cracked black pepper.<br />
Bring your roast to room temperature. Make up a mixture of olive oil, whole-grain mustard, herbs and spices (Jeff used garlic powder, onion powder, thyme, and herbes de provence) and salt and pepper, pour it into a shallow dish, and roll your roast around in it. Use a choice cut roast such as top sirloin (pictured here,) rib-eye, or striploin for this method, since you won't be braising it. (Use cheaper cuts for stews, etc., because the liquid will tenderize the roast.)<br />
<a href="http://3.bp.blogspot.com/_bKClKllCE1o/S1ZfYZkdXwI/AAAAAAAAAkg/yPFsgpO5ZGU/s1600-h/P1170014.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5428631273627016962" src="http://3.bp.blogspot.com/_bKClKllCE1o/S1ZfYZkdXwI/AAAAAAAAAkg/yPFsgpO5ZGU/s400/P1170014.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
And now, for a tip: the day before Jeff and I made this roast, we were watching <em>Secrets of a Restaurant Chef</em> on the Food Network, a new show that I like. The host was roasting a leg of lamb, and she shared one of her tricks with the viewer: after she had the bones removed from the leg, she used them as a roasting rack. Genius! <br />
Inspired, we went to the grocery store and told the butcher about our plan; his eyes lit up and he said he had just the thing for us to use. A couple of minutes later, we had two rib bones all wrapped up to use as a rack. They only cost a few dollars, were very effective at keeping the roast off the bottom of the pan, and added a lot of flavour to the vegetables. I'm sold on this method!<br />
We put the roast in the oven to cook on its own for about 30 minutes before adding the vegetables, but in the end the roast was done before the vegetables were. I recommend either roasting everything at the same time, or chopping the veggies into smaller pieces before adding them to the browned roast.<br />
<a href="http://4.bp.blogspot.com/_bKClKllCE1o/S1ZfZfA6aMI/AAAAAAAAAkw/d5hOks8plNU/s1600-h/P1170019.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5428631292268406978" src="http://4.bp.blogspot.com/_bKClKllCE1o/S1ZfZfA6aMI/AAAAAAAAAkw/d5hOks8plNU/s400/P1170019.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Anyway, put the whole thing in the oven, and forget about it for a couple of hours. Once it's cooked to your liking (when the sun has set and you have no more natural light for nice pictures, of course,) remove the roast and let it rest under a tent of foil. If your vegetables aren't done, continue to roast them; you can leave the "rack" in for flavour.<br />
<a href="http://2.bp.blogspot.com/_bKClKllCE1o/S1ZfZkGP_iI/AAAAAAAAAk4/6OT2PCc47_I/s1600-h/P1170032.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5428631293632970274" src="http://2.bp.blogspot.com/_bKClKllCE1o/S1ZfZkGP_iI/AAAAAAAAAk4/6OT2PCc47_I/s400/P1170032.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> When the meat is done resting and the veggies are fork-tender, serve yourself a big plate of comfort. The meat will be tender and juicy, and the vegetables will be done to perfection and bursting with flavour. You will be very happy.<br />
So, next time you're feeling a little lazy but have some time to spare, consider making a roast with root vegetables. A delicious, homemade meal without all the work? That's what I call a success!<br />
<a href="http://4.bp.blogspot.com/_bKClKllCE1o/S1ZfaPMvdgI/AAAAAAAAAlA/zhVsKU7uNZo/s1600-h/P1170040.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5428631305202923010" src="http://4.bp.blogspot.com/_bKClKllCE1o/S1ZfaPMvdgI/AAAAAAAAAlA/zhVsKU7uNZo/s400/P1170040.JPG" style="cursor: hand; display: block; height: 294px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><b><span class="Apple-style-span" style="font-style: normal;">Notes</span></b>: <i>Leftovers from this meal make a wonderful <a href="http://afoodiesthoughts.blogspot.com/2009/08/joy-of-leftovers-sunday-brunch-hash.html">hash</a>. Chop up the meat into small pieces and sautee everything in a skillet, mashing the vegetables into the pan as they cook. Top with some sharp cheddar, cover to melt the cheese, and serve. Enjoy your reinvented meal!</i>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com0tag:blogger.com,1999:blog-1855593462350098923.post-72553496938983381142010-01-10T19:58:00.010-04:002010-02-17T18:33:36.918-04:00Potatoes au Gratin with Onions, Mushrooms, and Bacon<a href="http://1.bp.blogspot.com/_bKClKllCE1o/S0p3_fH_C6I/AAAAAAAAAjQ/C2KeQqlkQaI/s1600-h/P1100062.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5425280633691638690" src="http://1.bp.blogspot.com/_bKClKllCE1o/S0p3_fH_C6I/AAAAAAAAAjQ/C2KeQqlkQaI/s400/P1100062.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>After spending a couple of weeks without cooking anything more substantial than <a href="http://afoodiesthoughts.blogspot.com/2009/12/holiday-cheese-ball.html">finger foods</a>, I was looking forward to this weekend so that I could try something a little more labour intensive. Since I wanted something really comforting (which, for me, usually translates into a liberal use of dairy products), and as I'm always on a mission to <a href="http://afoodiesthoughts.blogspot.com/2009/02/id-rather-live-to-eat.html">jazz</a> <a href="http://afoodiesthoughts.blogspot.com/2009/05/grilled-chicken-potato-and-vegetable.html">up</a> <a href="http://afoodiesthoughts.blogspot.com/2009/07/canada-day-potato-salad.html">potatoes</a>, my choice was to try potatoes au gratin. Jeff bought me some Russet potatoes from the farmer's market, and I started to hatch my plan. <br />
<div><br />
</div><div><a href="http://2.bp.blogspot.com/_bKClKllCE1o/S0p3__kOpRI/AAAAAAAAAjY/g0kJOnWlB2I/s1600-h/P1100006.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5425280642400036114" src="http://2.bp.blogspot.com/_bKClKllCE1o/S0p3__kOpRI/AAAAAAAAAjY/g0kJOnWlB2I/s400/P1100006.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>While researching recipes, I couldn't believe the variation. Some people parboil their sliced potatoes before baking them, and some use them raw; some people put cheese between each layer of potatoes, some only put it on top, some make a cheese sauce, and some don't use cheese at all (I don't quite understand that last one). Cheddar or gruyere? Heavy cream or whole milk? Would you like to add onions, turnips, or go pure potato? Choices, choices!</div><div><br />
</div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/S0p4ANNs3zI/AAAAAAAAAjg/N4ZVHNeQqGI/s1600-h/P1100021.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5425280646063644466" src="http://1.bp.blogspot.com/_bKClKllCE1o/S0p4ANNs3zI/AAAAAAAAAjg/N4ZVHNeQqGI/s400/P1100021.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>Since it was obvious that there was no set formula to follow, I figured that I couldn't possibly mess up that much; so, I decided to wing it. I sauteed sliced onions and cremini mushrooms with some chopped garlic in olive oil, and fried and crumbled a few slices of bacon. Then, I layered this mixture with the potato slices in a buttered baking dish.</div><div><br />
</div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/S0p4Ar5qvxI/AAAAAAAAAjo/DjB5rORwkMI/s1600-h/P1100024.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5425280654301118226" src="http://1.bp.blogspot.com/_bKClKllCE1o/S0p4Ar5qvxI/AAAAAAAAAjo/DjB5rORwkMI/s400/P1100024.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>To some heavy cream, I added kosher salt, freshly cracked pepper, and, since I love what it does to <a href="http://afoodiesthoughts.blogspot.com/2009/03/sisterly-love.html">alfedo sauce</a>, a little bit of ground nutmeg. I heated it to a simmer in a sauce pan to thicken it a bit, and poured it gently over the potatoes, until they were just covered.</div><div><br />
</div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/S0p4A0rN5WI/AAAAAAAAAjw/aqaXG6FsdKc/s1600-h/P1100032.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5425280656656426338" src="http://1.bp.blogspot.com/_bKClKllCE1o/S0p4A0rN5WI/AAAAAAAAAjw/aqaXG6FsdKc/s400/P1100032.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div><a href="http://4.bp.blogspot.com/_bKClKllCE1o/S0p7MMDfl1I/AAAAAAAAAj4/JJ_EUGKd17w/s1600-h/P1100043.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5425284150445709138" src="http://4.bp.blogspot.com/_bKClKllCE1o/S0p7MMDfl1I/AAAAAAAAAj4/JJ_EUGKd17w/s400/P1100043.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I covered the dish with foil and baked it until the potatoes were cooked through; then, I added plenty of aged cheddar cheese and dried thyme on top before baking it uncovered.</div><div><br />
</div><div><a href="http://2.bp.blogspot.com/_bKClKllCE1o/S0p7Ml9HgZI/AAAAAAAAAkA/siDG0rvo_ng/s1600-h/P1100046.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5425284157398286738" src="http://2.bp.blogspot.com/_bKClKllCE1o/S0p7Ml9HgZI/AAAAAAAAAkA/siDG0rvo_ng/s400/P1100046.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>Once it was beautifully browned, it was time for the hardest part: letting the dish rest before digging in.</div><div><br />
</div><div><a href="http://2.bp.blogspot.com/_bKClKllCE1o/S0p7MwR-reI/AAAAAAAAAkI/kWz6YR_yMOw/s1600-h/P1100053.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5425284160170143202" src="http://2.bp.blogspot.com/_bKClKllCE1o/S0p7MwR-reI/AAAAAAAAAkI/kWz6YR_yMOw/s400/P1100053.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>As usual with labours of foodie love, it was worth the wait. Decadently creamy and full of flavour, the potatoes au gratin were just what I wanted on a cozy Sunday evening. They would make a great side dish to just about anything, but since we were eating them as a main dish, I served them with a simple salad. I'm so glad I made much more than I needed (I can't wait to eat them with tomorrow night's salmon!)</div><div><br />
</div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/S0p7NXK_79I/AAAAAAAAAkQ/3L36QEd6Cvw/s1600-h/P1100064.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5425284170609848274" src="http://1.bp.blogspot.com/_bKClKllCE1o/S0p7NXK_79I/AAAAAAAAAkQ/3L36QEd6Cvw/s400/P1100064.JPG" style="cursor: hand; display: block; height: 269px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I think this dish is elegant enough to serve at a nice dinner party. A convenient bonus is that you could assemble the entire thing the day before, and just throw it in the oven while you get everything else ready. I know I'll be serving it with pride very soon!</div><div><br />
</div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/S0p7NnIqZZI/AAAAAAAAAkY/tRz3wmHLy7Q/s1600-h/P1100069.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5425284174895015314" src="http://1.bp.blogspot.com/_bKClKllCE1o/S0p7NnIqZZI/AAAAAAAAAkY/tRz3wmHLy7Q/s400/P1100069.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div><b><br />
</b></div><div><b><span class="Apple-style-span" style="font-size: large;">Potatoes au Gratin with Onions, Mushrooms, and Bacon: The Recipe</span></b></div><div><b><br />
</b></div><div><b>Ingredients</b></div><div>3 lbs russet potatoes, peeled and sliced thinly</div><div>1 lb sliced cremini mushrooms</div><div>1 large onion, sliced</div><div>1 clove garlic, chopped</div><div>6 slices bacon, cooked and crumbled</div><div>3-4 cups heavy cream</div><div>kosher salt and freshly cracked black pepper, to taste</div><div>pinch nutmeg</div><div>2 cups shredded aged cheddar</div><div>dried thyme</div><div><br />
</div><div><b>Directions</b></div><div>Preheat oven to 375C. Saute onions, mushrooms, and garlic in olive oil with kosher salt and fresh pepper, until softened. Place a layer of potato slices in the bottom of a buttered 9x13 in baking dish, overlapping slightly. Spread half of onion and mushroom mixture and half of bacon over the potatoes, top with another layer of potatoes; repeat. </div><div><br />
</div><div>Add kosher salt, fresh pepper, and nutmeg to the heavy cream; bring to a simmer. Pour over potatoes until just covered. Cover baking dish with foil, and bake for 40-45 minutes, or until potatoes are tender (pierce with a fork.) Remove foil and top with cheese, and sprinkle with thyme. Bake for another 30-35 minutes to brown. Broil for a few minutes, if desired. Let stand for 10-15 minutes before serving.</div><div><br />
</div><div>Enjoy!</div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com7tag:blogger.com,1999:blog-1855593462350098923.post-45338868155587349312009-12-30T15:54:00.008-04:002010-02-17T18:57:59.829-04:00Holiday Cheese BallAfter the success I've had serving <a href="http://afoodiesthoughts.blogspot.com/2009/06/amy-sedaris-cheese-ball.html">Amy Sedaris' L'il Smoky Cheese Ball</a>, I decided to make another one to bring home for the holidays. Since my sister is a vegetarian and would therefore not enjoy a cheese ball that was reminiscent of bacon, I set out to create one with a different flavour.<br />
<div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/Szu5Af2yeOI/AAAAAAAAAiw/H8tsZuKNMDM/s1600-h/PC290024.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421129994672961762" src="http://1.bp.blogspot.com/_bKClKllCE1o/Szu5Af2yeOI/AAAAAAAAAiw/H8tsZuKNMDM/s400/PC290024.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I found a forgotten jar of gourmet mango chutney in my pantry, and added a few tablespoons of it to the base recipe of cream cheese and butter, substituting aged cheddar for the smoked gouda in Amy's recipe. Inspired by the pink grocery store cheese ball that my parents usually have on hand, I added a generous glug of port to the mixture. Then, for extra flavour, colour, and texture, I folded in a handful of chopped dried cranberries. Finally, I rolled the cheese ball in a mixture of chopped toasted pecans and walnuts.</div><div><br />
</div><div><a href="http://3.bp.blogspot.com/_bKClKllCE1o/Szu5A1bGPmI/AAAAAAAAAi4/nGyXXAqfcb0/s1600-h/PC290023.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421130000462397026" src="http://3.bp.blogspot.com/_bKClKllCE1o/Szu5A1bGPmI/AAAAAAAAAi4/nGyXXAqfcb0/s400/PC290023.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>This cheese ball couldn't be more different from the earlier version, but it was a fantastic and festive appetizer. The mango chutney and port brought a lot of sweetness to the mixture, which was balanced nicely with the tartness of the cranberries and the sharpness of the aged cheddar. Once again, the toasted nuts brought the taste and texture of the cheese ball to the next level.</div><div><br />
</div><div><a href="http://4.bp.blogspot.com/_bKClKllCE1o/Szu5BMqy6XI/AAAAAAAAAjA/5wF6jq3I0zo/s1600-h/PC290029.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421130006702254450" src="http://4.bp.blogspot.com/_bKClKllCE1o/Szu5BMqy6XI/AAAAAAAAAjA/5wF6jq3I0zo/s400/PC290029.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I enjoyed this cheese ball as part of a finger food buffet dinner, spread on rice crackers and <a href="http://afoodiesthoughts.blogspot.com/2009/04/crostini.html">crostini</a>, and as breakfast the following morning on 7-grain crackers with a big mug of coffee (over the holidays, I will eat absolutely any leftover for my first meal of the day. I think it's a big part of what makes Christmas special).</div><div><br />
</div><div><a href="http://3.bp.blogspot.com/_bKClKllCE1o/Szu5BRH0XkI/AAAAAAAAAjI/-yxWjXft2Sk/s1600-h/PC290037.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421130007897726530" src="http://3.bp.blogspot.com/_bKClKllCE1o/Szu5BRH0XkI/AAAAAAAAAjI/-yxWjXft2Sk/s400/PC290037.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I'm excited to try even more cheese ball variations. With a great base recipe and tasty additions, how could it go wrong? How about, in 2010, we all live on the wild side, and experiment with our recipes? Try something new, share your results with your loved ones, and feel warm and fuzzy as you stuff yourself silly. Cheers!</div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;"><b>Holiday Cheeseball: The Recipe</b></span></div><div><br />
</div><div><b>Ingredients</b></div><div>2 sticks cream cheese, room temperature</div><div>1 stick (1/2 cup) butter, room temperature</div><div>2 cups grated aged cheddar cheese (I used 4 yr old Canadian)</div><div>2 tbsp mango chutney</div><div>1/4 cup port</div><div>1 cup dried cranberries, chopped</div><div>2 cups toasted pecans and/or walnuts, chopped</div><div><br />
</div><div><b>Directions</b></div><div>To toast nuts, spread on a cookie sheet and into a 350F oven for 8-10 minutes. Cool, then chop.</div><div><br />
</div><div>Using an electric mixer, mix cream cheese, butter, and grated cheese. Stir in mango chutney and port. Fold in cranberries. Let mixture chill overnight.</div><div><br />
</div><div>Form mixture into two balls. Roll into chopped nuts, pressing them into the cheeseball. Serve with crostini and/or crackers.</div><div><br />
</div><div>Enjoy!</div><div><br />
</div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com2tag:blogger.com,1999:blog-1855593462350098923.post-46741236512494886582009-12-06T15:59:00.010-04:002010-02-17T18:34:38.727-04:00Polenta with Marinara Sauce and MushroomsOn the first snowy morning of the season, Jeff decided to make himself some cornmeal porridge for breakfast; however, by following the directions on the back of the bag that are meant to feed an entire family, he unintentionally ended up with an entire saucepan full of it. After he served himself a bowl and set to sweetening it with cream and brown sugar, I poured the rest of the plain porridge into a dish so that it would cool completely and mold.<br />
<div><br />
</div><div><a href="http://4.bp.blogspot.com/_bKClKllCE1o/SxwYhh6XEXI/AAAAAAAAAhU/KvMOSyUIJf0/s1600-h/PC060016.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412227816510394738" src="http://4.bp.blogspot.com/_bKClKllCE1o/SxwYhh6XEXI/AAAAAAAAAhU/KvMOSyUIJf0/s400/PC060016.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>Although traditional Italian polenta is cornmeal that is more coarsely ground, I was confident that this would be a close approximation. Since it's not at all common in my region, I've only tried polenta once before, several years ago in a restaurant in Fredericton, where it was cut into triangles and served under a wild mushroom ragu. I loved how it was an interesting alternative to pasta or potatoes, and how its neutral taste absorbed the flavour of the ragu. Armed with this tasty memory, I set to work on creating a polenta dish to call my own.</div><div><br />
</div><div><a href="http://4.bp.blogspot.com/_bKClKllCE1o/SxwYiSAsClI/AAAAAAAAAhc/r2TCkGRA674/s1600-h/PC060044.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412227829421836882" src="http://4.bp.blogspot.com/_bKClKllCE1o/SxwYiSAsClI/AAAAAAAAAhc/r2TCkGRA674/s400/PC060044.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>To start, I sautéd a mixture of sliced cremini, shitake, and white button mushrooms with kosher salt and freshly cracked pepper in butter and olive oil until soft and fragrant.</div><div><br />
</div><div><a href="http://4.bp.blogspot.com/_bKClKllCE1o/SxwYiubHZXI/AAAAAAAAAhk/BkHEVxGatfM/s1600-h/PC060045.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412227837048874354" src="http://4.bp.blogspot.com/_bKClKllCE1o/SxwYiubHZXI/AAAAAAAAAhk/BkHEVxGatfM/s400/PC060045.JPG" style="cursor: hand; cursor: pointer; display: block; height: 286px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I then seasoned the sliced polenta and fried it in butter until it was golden brown on each side. This took about 3-4 minutes on each side on medium-high heat.</div><div><br />
</div><div><a href="http://3.bp.blogspot.com/_bKClKllCE1o/SxwYjOWcCDI/AAAAAAAAAhs/D9_1hlksw8c/s1600-h/PC060055.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412227845619189810" src="http://3.bp.blogspot.com/_bKClKllCE1o/SxwYjOWcCDI/AAAAAAAAAhs/D9_1hlksw8c/s400/PC060055.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I placed the fried polenta in the bottom of a shallow dish. I thought of making it arty and having the pieces radiate outward in a star shape, but then I snapped back to reality. That's just not how I operate! Random placement is just fine.</div><div><br />
</div><div><a href="http://3.bp.blogspot.com/_bKClKllCE1o/SxwYjU07WCI/AAAAAAAAAh0/Nb68pO9aMQs/s1600-h/PC060059.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412227847357683746" src="http://3.bp.blogspot.com/_bKClKllCE1o/SxwYjU07WCI/AAAAAAAAAh0/Nb68pO9aMQs/s400/PC060059.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>Lucky for me, Jeff had a marinara sauce bubbling away on the stove (made from crushed canned tomatoes, onions, garlic, basil, oregano, thyme, bay leaves, and copious amounts of red wine.) I ladled a generous serving of the sauce all over the polenta, and topped it off with the mushrooms.</div><div><br />
</div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/Sxwb1cgJ71I/AAAAAAAAAiU/iHRYiQUjldA/s1600-h/PC060065.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412231457190571858" src="http://1.bp.blogspot.com/_bKClKllCE1o/Sxwb1cgJ71I/AAAAAAAAAiU/iHRYiQUjldA/s400/PC060065.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>The only thing left to do was to add some grated parmesan cheese for garnish, of course.</div><div><br />
</div><div><a href="http://2.bp.blogspot.com/_bKClKllCE1o/Sxwb2HmXhKI/AAAAAAAAAic/0CNKTnXFqS8/s1600-h/PC060069.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412231468759352482" src="http://2.bp.blogspot.com/_bKClKllCE1o/Sxwb2HmXhKI/AAAAAAAAAic/0CNKTnXFqS8/s400/PC060069.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I was really pleased with this dish. The buttery polenta acted like a delicious sponge, and really took on the flavour of the sauce. I also loved the combination of the different kinds of mushrooms. This was a very hearty vegetarian dish, one that was perfect for the cold weather we've suddenly come into.</div><div><br />
</div><div>I'm grateful for Jeff's culinary mishap, because it allowed me to be creative and try something new. </div><div><br />
</div><div><a href="http://2.bp.blogspot.com/_bKClKllCE1o/Sxwb2bbaKCI/AAAAAAAAAik/RpS11kfCN6c/s1600-h/PC060070.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5412231474082097186" src="http://2.bp.blogspot.com/_bKClKllCE1o/Sxwb2bbaKCI/AAAAAAAAAik/RpS11kfCN6c/s400/PC060070.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>In fact, from now on when he gets a craving for cornmeal porridge, I'll insist that he follows the instructions on the back of the bag.</div><div><br />
</div><div><b><i>Amanda's notes: <span class="Apple-style-span" style="font-weight: normal;">Something I'd like to try in the future would be to mix herbs and spices and/or cheese into the cornmeal before allowing it to cool<span class="Apple-style-span" style="font-style: normal;">. </span></span></i></b></div><div><b><i><span class="Apple-style-span" style="font-weight: normal;">I think leftover slices of polenta broiled with a sharp cheese on top would make a wonderful breakfast<span class="Apple-style-span" style="font-style: normal;">.</span></span></i></b></div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com5tag:blogger.com,1999:blog-1855593462350098923.post-47943063930669453902009-11-29T12:34:00.010-04:002010-02-17T18:35:35.122-04:00Glazed Butternut Squash with Brown Rice and FetaI just love roasted butternut squash. When the weather turns cooler, I eat it at least twice per week. It's so simple and delicious: cube it, toss with olive oil and salt and pepper, and roast it for about 45 minutes. The result is a deep, sweet squash flavour that makes the perfect side dish.<br />
<div><br />
<div><a href="http://2.bp.blogspot.com/_bKClKllCE1o/SxKuSgTLfVI/AAAAAAAAAgM/_qm3dgj9DR8/s1600/PB280011.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409577735356644690" src="http://2.bp.blogspot.com/_bKClKllCE1o/SxKuSgTLfVI/AAAAAAAAAgM/_qm3dgj9DR8/s400/PB280011.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>However, what to do when you want to eat squash, but the oven is busy cooking your main dish? Recently, I decided to find a way to make killer stove-top squash. I'm not a huge fan of boiled and mashed squash, so I went with a sauté. When I roast squash I leave the skin on and it becomes edible, but since sautéing is a gentler method, I decided to peel it before seeding and cubing it.</div><div><br />
</div><div><a href="http://4.bp.blogspot.com/_bKClKllCE1o/SxKuTCozpBI/AAAAAAAAAgU/6r_km2GTVQ4/s1600/PB280019.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409577744574161938" src="http://4.bp.blogspot.com/_bKClKllCE1o/SxKuTCozpBI/AAAAAAAAAgU/6r_km2GTVQ4/s400/PB280019.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><a href="http://3.bp.blogspot.com/_bKClKllCE1o/SxKuTUANHUI/AAAAAAAAAgc/ZmF7piIycOU/s1600/PB280026.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409577749235703106" src="http://3.bp.blogspot.com/_bKClKllCE1o/SxKuTUANHUI/AAAAAAAAAgc/ZmF7piIycOU/s400/PB280026.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><a href="http://2.bp.blogspot.com/_bKClKllCE1o/SxKuT15yL6I/AAAAAAAAAgk/2-yFk8zRbrI/s1600/PB280029.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409577758335578018" src="http://2.bp.blogspot.com/_bKClKllCE1o/SxKuT15yL6I/AAAAAAAAAgk/2-yFk8zRbrI/s400/PB280029.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div>I sautéed the squash pieces in a few tablespoons of butter, with salt and pepper, stirring occasionally until they were cooked through.</div><div><br />
</div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/SxKuUETghoI/AAAAAAAAAgs/0VD9rqb_rgo/s1600/PB280038.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409577762201568898" src="http://1.bp.blogspot.com/_bKClKllCE1o/SxKuUETghoI/AAAAAAAAAgs/0VD9rqb_rgo/s400/PB280038.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>After about 15 minutes or so, I was eager to taste it. The result was...eh. Kind of boring. I missed the punch of flavour that I'm used to after roasting. I didn't want to settle, so I did a quick search to get some inspiration; as always, <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=91b8327c6a0e3110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&backto=true">Martha Stewart</a> to the rescue!</div><div><br />
</div><div>Inspired by Martha's website, I added chicken broth and water to the pan, and replaced her brown sugar with (what else?) maple syrup. After a few minutes, the liquid boiled away, and the squash was nicely glazed. (As you can see, I ran out of natural light at this point. Damn shorter days!)</div><div><br />
</div><div><a href="http://3.bp.blogspot.com/_bKClKllCE1o/SxKxMr9AwXI/AAAAAAAAAg0/C8APqitFf1E/s1600/PB280051.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409580933940560242" src="http://3.bp.blogspot.com/_bKClKllCE1o/SxKxMr9AwXI/AAAAAAAAAg0/C8APqitFf1E/s400/PB280051.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>Phenomenal! I cannot tell you how well the salty-sweet combination of broth and maple works. The best part was that it really brought out the flavour of the squash, just like roasting does.</div><div><br />
</div><div>Now, it's a fantastic side dish on its own. You really don't need to do anything more to it. However, just to try something different, I decided to take the salty-sweet idea to the next level, and combined the glazed squash with some brown rice and feta cheese. I just mixed everything up in the pan on low heat, and put the lid on for a few minutes to slightly melt the cheese. </div><div><br />
</div><div><a href="http://3.bp.blogspot.com/_bKClKllCE1o/SxKxNA16RRI/AAAAAAAAAg8/gfQw-9uW6JU/s1600/PB280055.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409580939547919634" src="http://3.bp.blogspot.com/_bKClKllCE1o/SxKxNA16RRI/AAAAAAAAAg8/gfQw-9uW6JU/s400/PB280055.JPG" style="cursor: hand; cursor: pointer; display: block; height: 299px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>Yum!! It looked and smelled so good, that even Bullet the puppy couldn't resist trying to get a glimpse of the leftovers.</div><div><br />
</div><div><a href="http://4.bp.blogspot.com/_bKClKllCE1o/SxKxNTtiWJI/AAAAAAAAAhE/rtSfqOnQ3_U/s1600/PB280054.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409580944613070994" src="http://4.bp.blogspot.com/_bKClKllCE1o/SxKxNTtiWJI/AAAAAAAAAhE/rtSfqOnQ3_U/s400/PB280054.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>Serve this with a simple main, because it will steal the show. I think this is substantial enough for a vegetarian main dish (made with vegetable broth, of course), perhaps with some sauteed spinach thrown in for a green. I just love this combination, and I think it will show up in my dinner rotation as often as roasted squash.</div><div><br />
</div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/SxKxN_fJB4I/AAAAAAAAAhM/mqkMGDr7YlI/s1600/PB280063.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409580956363851650" src="http://1.bp.blogspot.com/_bKClKllCE1o/SxKxN_fJB4I/AAAAAAAAAhM/mqkMGDr7YlI/s400/PB280063.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>Try making glazed butternut squash with brown rice and feta tonight. Trust this squash lover when she says your tastebuds will thank you.</div><div><br />
</div><div><b>Glazed Butternut Squash with Brown Rice and Feta: The Recipe</b></div><div><br />
</div><div>I followed <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=91b8327c6a0e3110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&backto=true">this</a> recipe from Martha Stewart, except I used maple syrup instead of brown sugar.</div><div><br />
</div><div>Once squash is glazed, set heat to low and add 2 cups cooked brown rice and a few handfuls of cubed feta cheese to the pan. Stir to distribute, then cover for 5 minutes until cheese is slightly melted.</div><div><br />
</div><div>Enjoy!</div></div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com4tag:blogger.com,1999:blog-1855593462350098923.post-75804772250370529972009-11-22T12:48:00.014-04:002010-02-17T18:36:06.702-04:00Roasted Apple Sauce<span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">An adorable little girl knocked on my door a couple of weeks ago and offered to sell me some apples for her school's fundraising efforts. Who could resist? I ordered 10 lbs of local McIntosh apples; since they're such a great cooking apple, I've been dreaming of what I want to do with them ever since.<br />
</span></span><a href="http://3.bp.blogspot.com/_bKClKllCE1o/Swl_m57s6eI/AAAAAAAAAfE/l7OVhHWjDgI/s1600/PB210006.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406993133997976034" src="http://3.bp.blogspot.com/_bKClKllCE1o/Swl_m57s6eI/AAAAAAAAAfE/l7OVhHWjDgI/s400/PB210006.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">Apple sauce, which I've never made before, was the first thing on my list. While I originally had planned to cook it on the stove, I came across a few recipes that used a roasting method. Since I love what roasting does to food, my interest was certainly piqued!</span></span><br />
<div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span><a href="http://4.bp.blogspot.com/_bKClKllCE1o/Swl_nHowYUI/AAAAAAAAAfM/Mdnm90-xVMM/s1600/PB210012.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406993137676607810" src="http://4.bp.blogspot.com/_bKClKllCE1o/Swl_nHowYUI/AAAAAAAAAfM/Mdnm90-xVMM/s400/PB210012.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">Now that I've made my own apple sauce, I realize that the hardest part is peeling and coring the apples. Needless to say, apple sauce is now on my list of Things People Should Make Themselves Instead of Buying.</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span><a href="http://2.bp.blogspot.com/_bKClKllCE1o/Swl_nRYRCjI/AAAAAAAAAfU/9Hs4OX8Kdr0/s1600/PB210021.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406993140291799602" src="http://2.bp.blogspot.com/_bKClKllCE1o/Swl_nRYRCjI/AAAAAAAAAfU/9Hs4OX8Kdr0/s400/PB210021.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">Since I'm much more likely to eat apple sauce on pork or cottage cheese as opposed to on ice cream, I barely sweetened mine. A couple of tablespoons of dark brown sugar were all I added; then, on a whim, I drizzled in about a tablespoon of maple syrup. I mixed the sweetened apples with apple juice and lemon juice, a few generous shakes of nutmeg, and a pinch of salt.</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span><a href="http://3.bp.blogspot.com/_bKClKllCE1o/Swl_n09E78I/AAAAAAAAAfc/cwt8FS7qriM/s1600/PB210023.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406993149841436610" src="http://3.bp.blogspot.com/_bKClKllCE1o/Swl_n09E78I/AAAAAAAAAfc/cwt8FS7qriM/s400/PB210023.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">I poured the apple chunks into a roasting pan and nestled a couple of cinnamon sticks and a few shavings of lemon peel among them.</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div><a href="http://4.bp.blogspot.com/_bKClKllCE1o/Swl_oOhYjhI/AAAAAAAAAfk/UrEp7TZ-O1w/s1600/PB210028.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406993156704603666" src="http://4.bp.blogspot.com/_bKClKllCE1o/Swl_oOhYjhI/AAAAAAAAAfk/UrEp7TZ-O1w/s400/PB210028.JPG" style="cursor: pointer; display: block; height: 300px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: left; width: 400px;" /></a><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
After roasting until the house smelled divine, I removed the cinnamon sticks and lemon peel, and stirred the apples. They just fell apart! I used a potato masher to smooth it out a little bit, but it didn't take very much work.</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span><a href="http://3.bp.blogspot.com/_bKClKllCE1o/SwmAtnMlOyI/AAAAAAAAAfs/HkAP7BeIzCw/s1600/PB220038.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406994348739214114" src="http://3.bp.blogspot.com/_bKClKllCE1o/SwmAtnMlOyI/AAAAAAAAAfs/HkAP7BeIzCw/s400/PB220038.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
This apple sauce is delicious! It's spicy, with a deep, concentrated apple flavour, and just a bit of sweetness, and I'm not ashamed to say it's the best I've ever had. I'd love to try making some more with the addition of cranberries or blueberries. </span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span><br />
<div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/SwmAtxNyYdI/AAAAAAAAAf0/T3FbZQFFa2A/s1600/PB220048.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406994351428624850" src="http://1.bp.blogspot.com/_bKClKllCE1o/SwmAtxNyYdI/AAAAAAAAAf0/T3FbZQFFa2A/s400/PB220048.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">I think I'll leave a little bit of it stored in the fridge for this week, and then freeze the rest in small portions. Besides eating it with pork or cottage cheese, as I mentioned earlier, can anyone suggest other ways to use it? Please let me know!</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
However, even if you don't, I suspect I'll be just fine eating it on its own.</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/SwmDFSjQ1EI/AAAAAAAAAgE/GsIjns74u3Y/s1600/PB220049.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406996954537317442" src="http://1.bp.blogspot.com/_bKClKllCE1o/SwmDFSjQ1EI/AAAAAAAAAgE/GsIjns74u3Y/s400/PB220049.JPG" style="cursor: hand; cursor: pointer; display: block; height: 280px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div><b><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">Roasted Apple Sauce: The Recipe</span></span></b></div><div><b><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></b></div><div><b><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">Ingredients</span></span></b></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">4 lbs apples (12 large, 16 small) peeled, cored, and chopped</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">1 cup apple cider or apple juice</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">juice of 1 lemon</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">2 tbsp dark brown sugar</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">1 tbsp pure maple syrup</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">1/2 tsp nutmeg</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">pinch salt</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">2 cinnamon sticks</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">few shavings lemon peel</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div><b><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">Directions</span></span></b></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">Toss apples with juices, sugar, maple syrup, nutmeg and salt. Pour into a roasting pan and add cinnamon sticks and lemon peel. Roast in a 400F oven for 45 minutes. Remove cinnamon and lemon peel, and mash with a potato masher.</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="font-size: medium;">Enjoy!</span></span></div></div></div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com5tag:blogger.com,1999:blog-1855593462350098923.post-38738112810614471272009-11-15T12:56:00.007-04:002010-02-17T18:36:34.083-04:00Sausage and Cheddar CrepesBack before Jeff and I got into cooking, we used to go out for breakfast at least once every single weekend. Now that cooking is a hobby and we'd rather hang out in our own dining room, going out is more of an occasional treat. To ensure that we don't feel like we're missing out on anything, sometimes I take it upon myself to recreate dishes that we used to regularly enjoy in restaurants. I've been dreadfully sick for the past few weeks, but since I'm starting to feel human again and it's poor Jeff's turn to lie on the couch, all drugged up on cold medicine, I thought that I would use one of his old favourites, buckwheat crepes rolled around sausage and cheddar cheese, as inspiration for Sunday brunch. <br />
<div><br />
</div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/SwA91C16D7I/AAAAAAAAAd4/vsJxOo5rsY4/s1600-h/PB140041.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5404387534349930418" src="http://1.bp.blogspot.com/_bKClKllCE1o/SwA91C16D7I/AAAAAAAAAd4/vsJxOo5rsY4/s400/PB140041.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div>Crepe batter is essentially pancake batter that is thinned out with more milk. I decided to use whole wheat flour instead of all-purpose, since they were for a more savoury application and I thought that, like the original buckwheat, the denseness would work well. Making crepes is a little challenging, since you have to work quickly at rotating the pan after pouring the batter in, so that you can spread it out in a thin layer. I realize that my crepes wouldn't win any beauty contests, but I can't be bothered. I'll just call them "rustic crepes." Yeah, that's it!</div><div><br />
</div><div><a href="http://3.bp.blogspot.com/_bKClKllCE1o/SwA91ngOvPI/AAAAAAAAAeA/6qmnJsBcxiA/s1600-h/PB140043.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5404387544191122674" src="http://3.bp.blogspot.com/_bKClKllCE1o/SwA91ngOvPI/AAAAAAAAAeA/6qmnJsBcxiA/s400/PB140043.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I roasted my locally-made breakfast sausage links, and laid them on a bed of grated 4-year-old cheddar cheese (the sharper the better!) on the end of each crepe.</div><div><br />
</div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/SwA91xHLwJI/AAAAAAAAAeI/Qj3QYMMVfJ0/s1600-h/PB140054.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5404387546770423954" src="http://1.bp.blogspot.com/_bKClKllCE1o/SwA91xHLwJI/AAAAAAAAAeI/Qj3QYMMVfJ0/s400/PB140054.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>Then I just rolled them up and placed them seam-side down in a baking dish.</div><div><br />
</div><div><a href="http://4.bp.blogspot.com/_bKClKllCE1o/SwA92LB5bnI/AAAAAAAAAeQ/nn5U8Lu4vzs/s1600-h/PB140061.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5404387553727573618" src="http://4.bp.blogspot.com/_bKClKllCE1o/SwA92LB5bnI/AAAAAAAAAeQ/nn5U8Lu4vzs/s400/PB140061.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I topped them with a little more cheddar for decoration, and baked them for about 10 minutes, then broiled them for a few more. Next time I will only cook the crepes until very lightly browned, and then I will bake the rolls for about 20-30 min. (The cheddar in the final product was not as melted as I would have liked, but I was afraid of the crepes becoming too crunchy. Oh well, you cook and you learn!)</div><div><br />
</div><div><a href="http://3.bp.blogspot.com/_bKClKllCE1o/SwA92gxCD4I/AAAAAAAAAeY/KkFZtODpvAs/s1600-h/PB140071.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5404387559562416002" src="http://3.bp.blogspot.com/_bKClKllCE1o/SwA92gxCD4I/AAAAAAAAAeY/KkFZtODpvAs/s400/PB140071.JPG" style="cursor: hand; cursor: pointer; display: block; height: 285px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div><br />
</div><div>These babies don't need much in the way of side dishes. Just a few slices of apple tossed with lemon juice is all you need. Jeff enjoys his sausage and cheddar crepes with maple syrup, but I like them as is.</div><div><br />
</div><div>I can't say that I magically cured Jeff's cold, but I do know that he appreciated my efforts to help him not feel so crummy, at least for a little while. Even though the kitchen looks like a war zone, I really enjoy going to extra mile to enjoy breakfast at home. </div><div><br />
</div><a href="http://2.bp.blogspot.com/_bKClKllCE1o/SwA-xbRacrI/AAAAAAAAAeg/pgTYs2HKrww/s1600-h/PB140081.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5404388571699901106" src="http://2.bp.blogspot.com/_bKClKllCE1o/SwA-xbRacrI/AAAAAAAAAeg/pgTYs2HKrww/s400/PB140081.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Who needs restaurants, anyway, when you can eat delicious dishes like sausage and cheddar crepes in your jammies?Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com3tag:blogger.com,1999:blog-1855593462350098923.post-2011865945790182652009-10-13T18:21:00.012-03:002010-02-17T18:37:45.330-04:00Snippets of Thanksgiving DinnerJeff and I had the pleasure of hosting his family for Thanksgiving this weekend. It was our first time cooking a turkey dinner for guests, and I was equal parts nervous and excited. Since it was such a busy day, I didn't get around to documenting things as well as I would have liked, but I do have a few dishes to share.<br />
<div><br />
</div><div>While Jeff took care of the fresh turkey from Stephen Taylor's farm (stuffed with onions, apples, carrots, and lemons, and rubbed with a lemon and herb butter,) gravy from scratch, and the potatoes (mashed with my <a href="http://afoodiesthoughts.blogspot.com/2009/08/worlds-best-garlic-bread.html">roasted-garlic butter</a>, and cream cheese) I tackled the rest of the dinner. First up is homemade cranberry sauce:</div><div><br />
</div><div><a href="http://3.bp.blogspot.com/_bKClKllCE1o/StUAjq8ZBDI/AAAAAAAAAdg/ipVb4Uhv63k/s1600-h/PA110033.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5392216741669045298" src="http://3.bp.blogspot.com/_bKClKllCE1o/StUAjq8ZBDI/AAAAAAAAAdg/ipVb4Uhv63k/s400/PA110033.JPG" style="cursor: hand; cursor: pointer; display: block; height: 321px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I followed a <a href="http://www.marthastewart.com/recipe/basic-cranberry-sauce?backto=true">Martha Stewart recipe</a>, but made it my own with a few generous shakes of cinnamon. Mmmm, it was spicy and tasted like autumn. I hated cranberry sauce until I started making it myself; there's really no comparison, and it's only slightly harder than locating the can opener.</div><div><br />
</div><div>Inspired by this month's recipe for <a href="http://www.bonappetit.com/magazine/2009/11/whole_wheat_stuffing_with_pancetta_chestnuts_and_parmesan">Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan</a> in Bon Appétit, I tried something different for my dressing. I think chestnuts are more of an American holiday tradition; anyway, I'm not at all familiar with them so I substituted with walnuts. Also, because I have a hard time reading recipes very attentively, I didn't realize until later that this one called for cubed pancetta, and instead asked the kid at the deli counter to slice mine like bacon. While I can see why cubes of pancetta would work very well, texture-wise, with the cubes of bread in this dish, the sliced pancetta was perfectly tasty and added a lot of flavour. I also loved the complimentary, yet subtle, addition of Parmesan in this dressing.</div><div><br />
</div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/StUAilGzFaI/AAAAAAAAAdQ/cNAKR0CzpQ8/s1600-h/PA110011.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5392216722922214818" src="http://1.bp.blogspot.com/_bKClKllCE1o/StUAilGzFaI/AAAAAAAAAdQ/cNAKR0CzpQ8/s400/PA110011.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I decided to use dried herbs in this dish instead of fresh, because I was afraid that fresh ones would wilt and lose their oils and flavour during the long baking time. In addition to the thyme and rosemary listed in the recipe, I added some ground savoury, inspired by a friend who raves about her mother's stuffing and credits this herb as a major player. I was very pleased with this dish, as it had great texture (toasting the bread cubes beforehand keeps the dressing from getting soggy) and amazing flavour. I smell a tradition!</div><div><br />
</div><div>For a vegetable side dish, I cut butternut squash, sweet potatoes, and carrots into equally sized pieces, tossed them with olive oil, salt, and freshly cracked pepper, and roasted them at 450C for 20-25 minutes, shaking the pan halfway through. I then drizzled the vegetables with a bit of maple syrup, tossed them some more, and put them back in the oven for 10 minutes to glaze.</div><div><br />
</div><div><a href="http://4.bp.blogspot.com/_bKClKllCE1o/StUAjNqgfII/AAAAAAAAAdY/_IMdxRXeYcs/s1600-h/PA110017.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5392216733809409154" src="http://4.bp.blogspot.com/_bKClKllCE1o/StUAjNqgfII/AAAAAAAAAdY/_IMdxRXeYcs/s400/PA110017.JPG" style="cursor: hand; cursor: pointer; display: block; height: 277px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>They were delicious. Once roasted and caramelized, it was difficult to tell which vegetable was which, because the dish was a bright and shiny mass of orange. This side dish was full of deep, sweet flavour, and I was very pleased with how it turned out.</div><div><br />
</div><div>Finally, my crowning achievement. I made cheesecake for the first time, a pumpkin one. I followed yet another Martha Stewart <a href="http://www.marthastewart.com/recipe/pumpkin-cheesecake?backto=true">recipe</a>, replacing the graham cracker crust with one made from gingersnaps (I used a bit more crumbs than the recipe called for, and omitted sugar.) I also made my own pumpkin pie spice by combining ground cinnamon, nutmeg, cloves, and ginger. </div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/StUAkM-N_CI/AAAAAAAAAdo/Ij2UH4l8jgE/s1600-h/PA110038.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5392216750803516450" src="http://1.bp.blogspot.com/_bKClKllCE1o/StUAkM-N_CI/AAAAAAAAAdo/Ij2UH4l8jgE/s400/PA110038.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>The cheesecake cracked in the oven, which I hear is a common problem. I just brought individual slices cut from the intact portion to the table for our guests, instead of displaying the cake before serving. No one seemed to mind! Made with 4 blocks of cream cheese, this dessert was incredibly rich, and required no sauce or whipped cream for garnish. Pure decadence! </div><div><br />
</div><div><a href="http://2.bp.blogspot.com/_bKClKllCE1o/StUAkoqkvcI/AAAAAAAAAdw/oebzDmnllkU/s1600-h/PA110042.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5392216758237314498" src="http://2.bp.blogspot.com/_bKClKllCE1o/StUAkoqkvcI/AAAAAAAAAdw/oebzDmnllkU/s400/PA110042.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>For the first time, I truly appreciate how much work goes into putting on a Thanksgiving dinner. Although exhausting, it was very satisfying to invite people into our home to enjoy a holiday meal. I hope that this year's dinner was only the beginning of new traditions, and look forward to future feasts with loved ones. </div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com4tag:blogger.com,1999:blog-1855593462350098923.post-52349657061438626072009-10-06T19:37:00.031-03:002010-02-17T18:38:14.092-04:00Auchentoshan Chocolate Pecan PieWhen Jeff had a milestone birthday this summer, our dear friends bought him a bottle of 12-year-old Auchentoshan. As this was his first nice bottle of single malt scotch whisky, they offered to host a tasting for us. Since they are both scotch connoisseurs, we knew we were in for a treat; in fact, one of them, Mortie C, is the blogger behind <a href="http://www.thespiritsafe.com/">The Spirit Safe</a>. Definitely check it out; he is very knowledgeable and informative. I've learned a lot from him!<br />
<br />
<br />
<a href="http://3.bp.blogspot.com/_bKClKllCE1o/SsvjXAqBxyI/AAAAAAAAAcI/T6-fMiV9IAU/s1600-h/PA030001.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389651363531704098" src="http://3.bp.blogspot.com/_bKClKllCE1o/SsvjXAqBxyI/AAAAAAAAAcI/T6-fMiV9IAU/s400/PA030001.JPG" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 199px;" /></a>Mortie and I thought that it would be interesting if I used the Auchentoshan in a dessert, so that we both could blog about the tasting (for Mortie's complete review of the Auchentoshan at The Spirit Safe, click <a href="http://http://www.thespiritsafe.com/2009/10/not-just-desserts-auchentoshan-12-year.html">here</a>.) I knew exactly where to look for a delicious recipe: <span style="font-style: italic;">Baked: New Frontiers in Baking</span>, by Matt Lewis and Renato Poliafito, is a book full of classic-with-a-twist desserts that includes Bourbon Chocolate Pecan Pie. As a novice baker, most of their recipes are a little advanced for my abilities, but the book is so gorgeous and inspiring that I've read it from cover to cover at least 4 times. The <span style="font-style: italic;">Baked</span> pecan pie recipe, I thought, seemed manageable, and I was excited to actually use the book for the first time.<br />
<br />
<a href="http://3.bp.blogspot.com/_bKClKllCE1o/SsvjXb6EEqI/AAAAAAAAAcQ/zWxk_bJeplk/s1600-h/PA030009.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389651370846720674" src="http://3.bp.blogspot.com/_bKClKllCE1o/SsvjXb6EEqI/AAAAAAAAAcQ/zWxk_bJeplk/s400/PA030009.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Another first for me was making my own pie crust. Oh, boy. On my list of "Things that Terrify Me to My Very Core," <span style="font-style: italic;">making my own pie crust</span> is sandwiched between <span style="font-style: italic;">being mauled by a grizzly bear</span> and <span style="font-style: italic;">burning the house down with my hair straightener</span>. So, as I began my pie adventure, I was even more <a href="http://afoodiesthoughts.blogspot.com/2009/08/carrot-cake-with-maple-cream-cheese.html">frazzled</a> than usual. Thankfully, after two attempts, I ended up with something that looked OK; in fact, I was quite pleased with myself!<br />
<br />
<a href="http://4.bp.blogspot.com/_bKClKllCE1o/SsvjX8nvqII/AAAAAAAAAcY/dX39JURa_Ok/s1600-h/PA030014.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389651379628255362" src="http://4.bp.blogspot.com/_bKClKllCE1o/SsvjX8nvqII/AAAAAAAAAcY/dX39JURa_Ok/s400/PA030014.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> Once the crust had a chance to freeze, the recipe called for a single layer of semi-sweet chocolate chips. Clearly, the gentlemen behind <i>Baked </i>know what they're doing!<br />
<br />
<a href="http://3.bp.blogspot.com/_bKClKllCE1o/SsvjYVbIUPI/AAAAAAAAAcg/mgXafiWncjY/s1600-h/PA030025.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389651386286231794" src="http://3.bp.blogspot.com/_bKClKllCE1o/SsvjYVbIUPI/AAAAAAAAAcg/mgXafiWncjY/s400/PA030025.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Onto the custard filling. I combined eggs, corn syrup, white and brown sugars, butter, salt and vanilla. I replaced the bourbon in the recipe with Auchentoshan, of course, and increased its amount from 3 tbsp to 1/4 cup so that I could be sure it would shine. I mixed in some chopped toasted pecan halves from the farmer's market, and poured it carefully onto the chocolate layer.<br />
<br />
<a href="http://4.bp.blogspot.com/_bKClKllCE1o/SsvjY3zf3AI/AAAAAAAAAco/74p0qMKRULo/s1600-h/PA030028.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389651395515243522" src="http://4.bp.blogspot.com/_bKClKllCE1o/SsvjY3zf3AI/AAAAAAAAAco/74p0qMKRULo/s400/PA030028.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Then, it was time to arrange the rest of the pecan halves on top of the filling.<br />
<br />
<a href="http://3.bp.blogspot.com/_bKClKllCE1o/SsvlSXK4FiI/AAAAAAAAAcw/VwA0UCqh92c/s1600-h/PA030035.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389653482698970658" src="http://3.bp.blogspot.com/_bKClKllCE1o/SsvlSXK4FiI/AAAAAAAAAcw/VwA0UCqh92c/s400/PA030035.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>After about an hour of baking, the pie was done. I had a moment of sheer panic when I realized that the pie looked like a soufflé! The custard had puffed right up to a dome that was three times as high as the crust! I set it out to cool, and thankfully, while I was pacing around the kitchen, sweating and muttering, it settled down to a normal height for pie. I've since done some research, and it turns out the puffing up is typical. Apparently, this is common knowledge to the point where no recipe that I looked at even bothered mentioning it. What, am I the only moron in the world who would bake a pecan pie and not expect this hot air balloon phenomenon? How are we beginners supposed to know these things?! WHY WASN'T I WARNED?!?!!!<br />
<br />
<a href="http://1.bp.blogspot.com/_bKClKllCE1o/SsvlS-QsGNI/AAAAAAAAAc4/cSTpDY09LcA/s1600-h/PA030049.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389653493192333522" src="http://1.bp.blogspot.com/_bKClKllCE1o/SsvlS-QsGNI/AAAAAAAAAc4/cSTpDY09LcA/s400/PA030049.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> Aaaaaaah, much better.<br />
<br />
When I finally cut into the pie at the tasting, it was clear that something had gone awry with the dough. Although it looked nice, the texture was all wrong. The crust was too tough, and more crunchy than flaky (both Jeff and Mortie's wife likened it to phyllo). I was somewhat comforted by the fact that it had a really nice, buttery taste, which motivates me to perfect my method. I've read <a href="http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/">Deb's tutorial at Smitten Kitchen,</a> and I suspect that I added too much ice water to the dough before resting it. Oh well, you can't win 'em all, and I've read many times that it takes a lot of practice to master pie crust. I shall soldier on!<br />
<br />
<a href="http://1.bp.blogspot.com/_bKClKllCE1o/SsvlTbrK_PI/AAAAAAAAAdA/UTNEWHqnlvM/s1600-h/PA030059.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389653501088038130" src="http://1.bp.blogspot.com/_bKClKllCE1o/SsvlTbrK_PI/AAAAAAAAAdA/UTNEWHqnlvM/s400/PA030059.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> On the bright side, I really enjoyed the filling. The pecans were nice and toasty, the custard was sweet and gooey, and the chocolate provided an added layer of richness. I particularly enjoyed the Auchentoshan, which I thought came through nicely in the final product. With notes of toffee, vanilla, and nuts, it complemented the pecan pie in the most delightful way.<br />
Mortie C kindly provided this picture of a leftover slice of pie, so that you can better appreciate its layers. He reported that he enjoyed the pie even more cold, right out of the fridge, as the custard had a chance to set.<br />
<br />
<a href="http://3.bp.blogspot.com/_bKClKllCE1o/SsvlTxlugSI/AAAAAAAAAdI/ibsCd_C1W3E/s1600-h/DSC03335.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389653506970779938" src="http://3.bp.blogspot.com/_bKClKllCE1o/SsvlTxlugSI/AAAAAAAAAdI/ibsCd_C1W3E/s400/DSC03335.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-style: italic;">Baked</span> does flavour right, and I know I will make this Auchentoshan Chocolate Pecan Pie again when I'm more confident in my technique. Although I was disappointed, what's important is that I had a wonderful evening with great friends and a good spirit. You know you've found nice people when they'll not only hack through a pie with a rock-solid crust without complaint, but even give compliments. Today's lesson: when in doubt about your dessert, be sure to serve it with copious amounts of delicious scotch whisky!Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com5tag:blogger.com,1999:blog-1855593462350098923.post-50912326205331651272009-09-26T10:58:00.012-03:002010-02-17T18:57:17.657-04:00Embracing FatLike any other person in our society who watches TV, reads magazines, and associates with other human beings, I am constantly bombarded by two little words. Two words that make my skin crawl, two words that invite me to bash my head against my desk, two tiny little words that represent everything I think is wrong with the way we eat.<br />
<div><br />
</div><div>Those two little words? "Low" and "Fat".</div><div><br />
</div><div>I have rage, people! Low-Fat Rage! I hate how "low-fat" has become the gold standard qualifier against which we judge the nutritional value of food. Actually, in a lot of cases, "food." Here are some food items that you may hear are worth gorging on, due to the fact that they're low in fat (or, <span class="Apple-style-span" style="font-size: large;">LOW-FAT!!!!!!!!!!!!!!</span> as certain magazines love to exclaim):</div><div><br />
</div><div>-angel food cake</div><div>-gummy bears</div><div>-jelly beans</div><div>-marshmallows</div><div>-Crystal Light</div><div>-Frosted Flakes</div><div>-birch bark</div><div><br />
</div><div>That list sure represents the foundations of a healthy diet. I wonder why those clowns over at Canada's Food Guide haven't jumped all over this!</div><div><br />
</div><div>In all seriousness, it's a shame that fat has gotten such a bad rap over the years. Every single cell in your body is made up of fat. Your brain? Mostly fat! Fat fuels us. Why has it become the Boogey Man? </div><div><br />
</div><div>We have been misled, for years, about what is healthy for our bodies. It's no longer a secret that most food that is labelled as low-fat contains a terrifying amount of sugar (which, in abundance, is actually more like the Boogey Man, if you ask me, but I digress.) Forget our bodies for a second. What about our minds? We've been made to beat ourselves up and measure our self worth over what tasty things we put in our bellies! That's no way to live.</div><div><br />
</div>You know what tastes great? Butter. Eggs. Cheese. Cream. Real mayonnaise. Olive oil.<br />
<div><br />
</div><div>You know what tastes awful? Guilt.<br />
<div><br />
</div><div>Just let it go! I promise that you will be much happier. Isn't that what really matters? A few years ago, after reading <i>In Defense of Food</i> by Michael Pollan, and <i>Animal, Vegetable, Miracle</i> by Barbara Kingslover, I decided to forget all of my Fat Guilt. It felt so wrong for a while, but I soon got used to my 2% milk, regular cheese, full-fat mayonnaise, and butter, because my life was so rich (pun intended) with deliciousness. </div><div><br />
</div><div>I have news for those who read things like this and say, "My stars! That's so unhealthy! Surely you're sabotaging your health by eating such evil things as<i> butter!</i>" Actually, <i>eating fat does not equal getting fatter</i>. Since making the transition to eating real food (that is, anything that grows in the ground, or on trees, or comes from an animal) I have never been healthier. I'm in better shape and at a lower weight than I ever was when I eat what I had been brainwashed into thinking was good for me. Even though I include fat in my diet, my blood pressure is in the healthy lower range, and the results from my routine blood work are better than average. My doctor loves me!</div><div><br />
</div><div>Here's the thing about real, natural fat: it tastes so good, that you only need a little. A small piece of real applewood smoked cheddar is far more satisfying than an entire block of low-fat, rubbery cheese. I'd rather eat one tablespoon of real, thick, 6% fat yogurt lightly sweetened with honey or maple syrup, than an entire 750mL container of thin, runny, non-fat yogurt sweetened with acid rain, or whatever it is they put in there. </div><div><br />
</div><div>So, in the spirit of embracing fat, I thought I would share part of what I had for brunch this morning. Since it's Saturday, I wanted it to be special.</div><div><br />
</div><div><a href="http://4.bp.blogspot.com/_bKClKllCE1o/Sr429nNtqlI/AAAAAAAAAbo/tMIzFmaraZ0/s1600-h/P9250012.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5385802636508113490" src="http://4.bp.blogspot.com/_bKClKllCE1o/Sr429nNtqlI/AAAAAAAAAbo/tMIzFmaraZ0/s400/P9250012.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I whisked three eggs with a splash of milk and some kosher salt, and poured it into a pan that was coated in a bit of sizzling butter.</div><div><br />
</div><div>I added some feta cheese, which was left over from Greek Finger Food Night (a popular Friday night meal at our place.) </div><div><br />
<a href="http://2.bp.blogspot.com/_bKClKllCE1o/Sr42-DcNKrI/AAAAAAAAAbw/38TpQQZD910/s1600-h/P9250014.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5385802644085090994" src="http://2.bp.blogspot.com/_bKClKllCE1o/Sr42-DcNKrI/AAAAAAAAAbw/38TpQQZD910/s400/P9250014.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Once I folded the omelette, I put some more cheese on top, just to make it look pretty.</div><div><br />
</div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/Sr42-sUKZsI/AAAAAAAAAb4/HebVIM4m04k/s1600-h/P9250015.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5385802655057209026" src="http://1.bp.blogspot.com/_bKClKllCE1o/Sr42-sUKZsI/AAAAAAAAAb4/HebVIM4m04k/s400/P9250015.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I then finished it off with a dollop of <a href="http://afoodiesthoughts.blogspot.com/2009/05/memories-of-tzatziki.html">tzatziki sauce</a>. Mmmmm...</div><div><br />
<a href="http://1.bp.blogspot.com/_bKClKllCE1o/Sr42_G44k-I/AAAAAAAAAcA/034tRLOv-0w/s1600-h/P9250019.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5385802662190552034" src="http://1.bp.blogspot.com/_bKClKllCE1o/Sr42_G44k-I/AAAAAAAAAcA/034tRLOv-0w/s400/P9250019.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I'm convinced that if I had instead made an egg-white-from-a-carton omelette fried in margarine or cooking spray, with low-fat cheese and a dollop of non-fat yogurt, my foodie self would have been so unsatisfied, that I would have run to the store and bought an armload of (<span class="Apple-style-span" style="font-size: large;">LOW-FAT!!!!!!</span>) licorice for lunch to console myself. OK, maybe I'm exaggerating...but right now I feel satisfied, nourished, and, most of all, content. And nothing tastes better than that.</div><div><br />
</div></div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com7tag:blogger.com,1999:blog-1855593462350098923.post-5039844197432858482009-09-10T17:50:00.013-03:002010-02-17T18:39:51.537-04:00Weeknight Macaroni and TomatoesDoes everyone's grandmother make macaroni and tomatoes? You know, canned tomatoes mixed with ground beef, macaroni, and not much else? Both Jeff and I have memories of our grandmothers fixing us this comforting concoction; so, when we found ourselves on a Thursday night with a basket of local Roma tomatoes that needed to be used up, and an inventory of our fridge was less than inspiring, we thought of this simple childhood dish. <br />
<div><br />
</div><div><a href="http://4.bp.blogspot.com/_bKClKllCE1o/Sql7g37dhYI/AAAAAAAAAa4/TTektcBtJy8/s1600-h/P9100003.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5379967034570147202" src="http://4.bp.blogspot.com/_bKClKllCE1o/Sql7g37dhYI/AAAAAAAAAa4/TTektcBtJy8/s400/P9100003.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>We figured that neither Gram nor Grand-Maman would be offended by a version modified to our current tastes, so Jeff set to quartering the beautiful, fresh tomatoes.</div><div><br />
</div><div><a href="http://3.bp.blogspot.com/_bKClKllCE1o/Sql7helea1I/AAAAAAAAAbA/HvJEIbUJnwI/s1600-h/P9100007.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5379967044946914130" src="http://3.bp.blogspot.com/_bKClKllCE1o/Sql7helea1I/AAAAAAAAAbA/HvJEIbUJnwI/s400/P9100007.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>Meanwhile, I sauteed an onion and some garlic in a mixture of olive oil and butter until softened and fragrant. In went the tomatoes, which looked so pretty in the pot with the spices Jeff added in abundance (basil, oregano, and herbes de provence, with salt and lots of freshly cracked pepper.)</div><div><br />
</div><div><a href="http://2.bp.blogspot.com/_bKClKllCE1o/Sql7h3wrr3I/AAAAAAAAAbI/J5KQNamGXpQ/s1600-h/P9100029.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5379967051704807282" src="http://2.bp.blogspot.com/_bKClKllCE1o/Sql7h3wrr3I/AAAAAAAAAbI/J5KQNamGXpQ/s400/P9100029.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>I browned a pound of ground beef from Stephen Taylor's Farm in a nearby skillet, while the whole-wheat pasta boiled away in yet another pot. After we added the meat to the tomato mixture, I remembered a pack of mushrooms that we had in our sorry fridge. I softened those babies up in some garlic butter, and threw them and the drained pasta into the pool with the others. Then, the entire thing was poured into a baking dish.</div><div><br />
</div><div><a href="http://3.bp.blogspot.com/_bKClKllCE1o/Sql7iOjLCWI/AAAAAAAAAbQ/GlxnjrXWOkQ/s1600-h/P9100038.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5379967057822157154" src="http://3.bp.blogspot.com/_bKClKllCE1o/Sql7iOjLCWI/AAAAAAAAAbQ/GlxnjrXWOkQ/s400/P9100038.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>As you may have noticed, there aren't very many dishes that make it past my inspection without the incorporation of cheese. Although not in my grandmother's original, I sprinkled a blend of shredded Italian cheeses (mozzarella, asiago, provolone, and parmesan) on top before baking. We were very patient, and then...</div><div><br />
</div><div><a href="http://1.bp.blogspot.com/_bKClKllCE1o/Sql7ioWHDmI/AAAAAAAAAbY/Z-CrtBHb0nw/s1600-h/P9100047.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5379967064746692194" src="http://1.bp.blogspot.com/_bKClKllCE1o/Sql7ioWHDmI/AAAAAAAAAbY/Z-CrtBHb0nw/s400/P9100047.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div>Heaven! The macaroni and tomatoes was extremely comforting. It tasted so familiar to me, with just a little bit of a new twist. This was a great way to use our tomatoes! I liked the bright and fresh flavour that they brought to the table (no pun intended.) Also, I can't say enough about using garlic butter in this dish; it really stood out, but in the most delightful way. </div><div><br />
</div><div>I enjoyed this so much, that I want to experiment further. Something I'd really like to try, when I've bothered to plan ahead, is folding in cubes of fresh mozzarella before baking. However, that being said, Jeff and I both found ourselves craving Kraft "Parmesan Cheese," the stuff in the green can. Yikes...funny what childhood memories can do to a person!</div><div><br />
</div><div><a href="http://3.bp.blogspot.com/_bKClKllCE1o/Sql78Eq7bwI/AAAAAAAAAbg/5lHqH6VUwwU/s1600-h/P9100051.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5379967501846933250" src="http://3.bp.blogspot.com/_bKClKllCE1o/Sql78Eq7bwI/AAAAAAAAAbg/5lHqH6VUwwU/s400/P9100051.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div><div><br />
</div><div><b><span class="Apple-style-span" style="font-size: large;">Not Your Grandmother's Macaroni and Tomatoes: The Recipe</span></b></div><div><span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span></div><div><i><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Amanda's Notes</span></span></b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">: Make sure you undercook your pasta just a little bit, so that it will finish cooking to a perfect al dente in the oven.</span></span></i></div><div><b><span class="Apple-style-span" style="font-size: medium;"><br />
</span></b></div><div><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Ingredients</span></span></b></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">3.0 L fresh tomatoes, quartered</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1 onion, chopped</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1 garlic clove, minced</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1 lb mushrooms, sliced</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">olive oil, garlic butter</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1 lb hamburger, browned</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1 box whole-wheat macaroni</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1 tsp each basil, oregano, herbes de provence</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">salt and freshly cracked pepper</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Italian cheese, grated</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Directions</span></span></b></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Preheat oven to 350F.</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Sautee onions and garlic in a mixture of olive oil and garlic butter, until soft. Add mushrooms, sautee until soft.</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Add tomatoes and spices. Add ground beef and pasta. Season to taste.</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Sprinkle with cheese and bake pasta for 25-30 min. Broil to brown the cheese.</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Let the pasta sit at room temperature for 10 minutes before serving.</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Enjoy!</span></span></div>Amandahttp://www.blogger.com/profile/16170473000609168553noreply@blogger.com9