tag:blogger.com,1999:blog-805777488488303032023-11-16T04:23:11.251-08:00michele's little kitchenA place where food and art collideMichele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.comBlogger311125tag:blogger.com,1999:blog-80577748848830303.post-51909285579983997722017-01-10T13:38:00.003-08:002017-01-10T13:38:55.142-08:00Barley and Kale Grain Bowl<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwDXVGBniqCWT_eM3uBs25p9QGUjjc4vAsr-0RHjGsCtawybh5JFBXHiCVLTzj68t1z2znqr0xQc4LlBUMYanWgxYPIinuumbRBHLw0wd_lzl2oOvnHM7omgorX6OoXEdlHNh1th8zz3M/s1600/IMG_20170106_100126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwDXVGBniqCWT_eM3uBs25p9QGUjjc4vAsr-0RHjGsCtawybh5JFBXHiCVLTzj68t1z2znqr0xQc4LlBUMYanWgxYPIinuumbRBHLw0wd_lzl2oOvnHM7omgorX6OoXEdlHNh1th8zz3M/s400/IMG_20170106_100126.jpg" width="331" /></a></div>
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It's a new year and I'm giving my kitchen a revitalized injection of activity. Well...later. I'm house/dog sitting right now and I looooove noodling around in other people's kitchens. I have been talking a lot, to no one in particular, about making more grain bowls in the new year. I'm fortunate to spend 40 hours a week in this awesome foodie market...<br />
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..where I sell my favorite food on earth. Cheese.<br />
From time to time there's staff produce available that's not quite purdy enough for the paying guests, Last week I salvaged some limp kale, marjoram, thyme and rosemary. Then they sat in my fridge for another week, waiting for me to get my act together and cook up the grains and lentils. </div>
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Grain bowls are a great way to use up last nights limp salad or wilted greens or leftover taco fixin's. They're infinite in possibilites and flavor packed. Along with little foresight to cook and freeze a boatload of grains and legumes, assembly is a breeze. Make a big batch because it's even better the next day.</div>
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Delicious. Healthy. Economical. Versatile. Awesome.</div>
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The key is balance. <br />
You want some acidity, sweetness, savoriness, salt and a bit of spice. The other component is texture, creamy, chewy, crunchy...so you've got your grain, legume, greens, cheese, nuts or seeds, dried fruit (or fresh) and a melange of herbs. What. Ever.<br />
This bowl started with a pantry clean-out unearthing a bag of pearled barley from a market that went out of business a year ago along with a bag of puy lentils of indeterminate age.<br />
I cooked each separately in chicken bouillon, let them drain and cool a bit then spread each out on a sheet pan and placed them in the freezer for about 30 minutes just until frozen. Transfer into 2-3 two cup freezer bags.<br />
When you're ready to prepare your bowl, dump the frozen barley into a large strainer, rinse under cold water and break any chunks apart. Place into a microwave safe bowl, cover tightly with plastic wrap and puncture a few holes with a fork. Microwave for one minute, give it a stir and then let it go for another minute until it's just warm, not hot. Toss in dressing and let sit for about 15 minutes. While the barley is resting, warm up the frozen lentils in the same manner.<br />
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Make your favorite dressing. Here's mine:<br />
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olive oil<br />
red wine vinegar<br />
lemon juice<br />
kosher salt<br />
fresh ground pepper<br />
Dijon mustard<br />
fresh chopped marjoram and tarragon<br />
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Into the bowl:<br />
kale cut into a thin chiffonade, add some of the dressing, toss and coat it really good. Use your hands to massage it a bit, then add:<br />
warmed grain and legume<br />
caramelized onion or chopped red onions or crispy fried shallots<br />
chopped nuts and or seeds (I used a nut/dried cranberry mix from Trader Joes)<br />
crumbled feta or goat cheese (I used a cranberry orange goat cheese-it added a lovely citrusy tang and a touch of sweetness<br />
fresh herbs ( I had fresh marjoram and tarragon on hand)<br />
a hard boiled egg or two ( or some shredded chicken)<br />
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Mix everything together and if you can stand it, let it sit for 30 minutes the flavors get a chance to meld.<br />
Finish with some slices of avocado on top and you're good to go.<br />
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<br />Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com1tag:blogger.com,1999:blog-80577748848830303.post-72244582237407371662016-09-10T20:58:00.000-07:002016-09-10T20:58:41.885-07:00Baked Oatmeal<div class="separator" style="clear: both; text-align: center;">
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The little kitchen needs a <strike>kick in the ass</strike> re-boot. I <strike>cook a lot</strike> throw together meals all the time. Usually it happens around 11;00 at night and nothing I feel compelled to capture on camera and it usually involves cheese melted on toast. It's not as dire as it sounds because it's usually really good cheese melted on really good toast with a rub of garlic and a swath of Dijon mustard...maybe some caramelized onions or crispy fried shallots. </div>
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There's the occasional Caprese wrap featuring fresh mozzarella, heirloom tomatoes, basil, balsamic vinegar, olive oil, fresh cracked pepper and a few pinches of Maldon sea salt, rolled up in a flour tortilla and sliced into cute little pinwheels...I could go on and I will...next time.</div>
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Here's the thing. I'm not conjuring up new recipes or pouring over a stack of cookbooks looking for the next best thing. I cook for one. I like to eat good left-overs. That's the key. Good left-overs. I'll gladly spend half the day in the kitchen if I can chill over the next few days enjoying <strike>the spoils</strike> the fruits of my labors, labor-free. I like to eat good food, but I don't like to spend a lot of money. I can't spend a lot of money.</div>
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I'm fortunate to work in an awesome foodie mecca and from time to time get an early crack at the box of culled produce. Such was the case here...a nice little haul of plums and pluots.</div>
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I finally got my mitts on Heidi Swanson's (she, of 101 Cookbooks) beautiful new cookbook <i>Near and Far.</i> <a href="https://bookpage.com/the-book-case/18775-recipe-week-baked-oatmeal#.V9TR2lsrL3s">This recipe</a> jumped right out at me, oats, nuts, buttermilk, melted butter, maple syrup and stone fruit...<sigh> I've got about 20 recipes bookmarked there, so I better get crackin'.<br />
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You know what took this to the next level? a dollop of vanilla creme fraiche! The pan (and the vanilla creme fraiche) lasted 5 days. It was awesome every day. I woke up thinking about that baked oatmeal and the cup of coffee I was gonna be sippin' soon and I swear, five of the best breakfasts I've ever made.<br />
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<br />Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com1tag:blogger.com,1999:blog-80577748848830303.post-39234980259461665292015-05-29T09:09:00.001-07:002015-05-29T09:16:15.983-07:00The Road to Cheese Whizzery<div class="separator" style="clear: both; text-align: center;">
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These toasty li'l bites are a super simple snack or crowd pleasing party appetizer. I've made a meal out of these with a bowl of soup or a salad. Toast + cheese + whatever is pretty much a daily thing in the little kitchen. </div>
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After two years working in <a href="http://www.biritemarket.com/">this amazing market</a> as a cashier and then supervisor I just this week moved into the cheese department. I can now add Cheesemonger to my resume.</div>
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After my first cheese shift a few weeks ago, I realized how ignorant I was of non-cow's milk cheeses. As I was offering samples of a beautiful little triple cream I became aware of how many people can't eat cow's milk cheeses so I begin by learning more about non-cow's milk cheeses starting with sheep.</div>
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A little curd nerdery:<br />
Pecorino (or Pecora, actually) is the Italian word for sheep, so there are a whole lotta different pecorinos out there. Most are familiar with Pecorino Romano, a hard, grating cheese one can find in the super market and is used generally as an alternative to Parmigiano Reggiano.</div>
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Sheep milk is richer in fat than cow's milk. One cow puts out anywhere from 8-20 quarts of milk per day. One sheep puts out about 4 quarts a day, but sheep's milk has less water, more vitamins and minerals, more fat. A gallon of sheep's milk will make a slightly larger amount of cheese than a gallon of cow's milk. A herd of cows can give milk year round. Sheep don't do that. It takes a little more than a gallon of milk to produce one pound of cheese, then depending on how long that cheese ages, that pound will diminish in weight as the cheese loses moisture. Anyhoo, thus begins my cheese journey.</div>
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I brought home these three lovely little hunks of sheepy goodness. I wanted to start with semi-firm cheeses that would be good snackers and melters. These are all raw milk cheeses. In the U.S. raw milk cheeses must be aged for a minimum of 60 days, a time frame that would supposedly kill of any harmful bacteria yet leave the flavor enhancing bacteria in tact.</div>
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First up is the Tomme Brulee on the left. This is a firm, French raw milk cheese from the Basque country, distinguishable by the blackened mottled natural rind. A nice firm little cheese with smooth silky interior. As it melts on the tongue it's savoryness is mouthwatering. It's a perfect balance of sweet and salty with caramelly, nutty notes. It's a great snacker and would be awesome on a cheese plate, warming up the taste buds before a dinner of broiled lamb chops.</div>
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Next up is Baserri Barinaga (middle) a lovely raw milk cheese from Petaluma. I got a chance to visit Barinaga Ranch shortly after this sheep milk cheese tasting.<br />
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Marcia Barinaga models Baserri (the Basque word for farmhouse) after the Basque cheeses made by her family in Spain. Baserri is aged for 6 months, It's creamy, rich and nutty. It's a great table cheese and it melts beautifully. It was amazing toasted on slices of Marla Bakery Walnut Boule (pictured below).</div>
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Lastly is a classic Pecorino Toscano from Italy. It differs from Pecorino Romano which is aged longer resulting in a dryer and saltier cheese used primarily as a seasoning. Pecorino Toscano is a great table cheese as it has a surprisingly flavorful bite. There's a grassy tang to it that I wasn't expecting. Not only was this a great melter on my toasties, it was most excellent shaved onto a layered salad of arugula, radishes and fennel.</div>
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I used the housemade sweet Italian sausage we sell at the market. I also had a bit of Pt. Reyes Original Blue to add to the mix.<br />
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<b>Super Simple Toasties or Sausage & Pecorino Crostini</b><br />
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1/2 inch slices of a baguette or small boule<br />
8 ounces of cheese<br />
1/2 lb. Italian sausage<br />
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Preheat the oven to 400 degrees. Line a sheet pan with parchment paper and lay out the sliced bread, top with an even layer of cheese. With your fingers squeeze sausage out of the casing and place a large dollop on top of the cheese, pressing and spreading it right to the edges of the bread. Bake for 10 minutes and serve promptly.Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com1tag:blogger.com,1999:blog-80577748848830303.post-358956567051977572015-05-24T19:43:00.000-07:002015-05-24T19:43:03.166-07:00Warm Lentil & Goat Cheese Salad<div class="separator" style="clear: both; text-align: center;">
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I've had this recipe bookmarked for months. It's from <a href="https://books.google.com/books/about/Laura_Werlins_Cheese_Essentials.html?id=zuVOGQAACAAJ&hl=en">Laura Werlin's Cheese Essentials</a>, a book I found in the breakroom at work and borrowed for enhancing my study of all things cheese. I'm a big fan of warm lentil salads with goat cheese since trying something like this in one of the <a href="https://18reasons.org/">18 Reasons</a> cooking classes I took a while back focusing on the beauty of budget friendly meals revolving around lentils.</div>
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I made a few tweaks to the original recipe. I prepared the salad while the lentils were still warm whereas the original recipe instructs for the lentils to be cooled to room temperature. I find the warm lentils absorb the flavors of the dressing and allow the cheese to soften a bit and adding a little creaminess to the salad. The other adjustment I made was to chop and crumble the goat cheese then stir it into the warm salad. The original recipe places a one ounce wedge of cheese onto the side of the plated salad. That makes for a lovely presentation when using a striking looking cheese like<a href="http://www.cypressgrovechevre.com/our-cheese/soft-ripened-cheeses/humboldt-fog-grande.html#.VVPnvVdnCEs"> Humboldt Fog</a> and if serving this salad to guests.<br />
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I'm much more pedestrian and make a big bowl of this all for myself so I can enjoy it for a few days. Humboldt Fog is a lovely lightly aged goat's milk cheese from Cypress Grove in Humboldt County here in California. It has a vegetable ash layer running through the middle and beneath the white bloomy surface. It ripens from the surface where it's soft and oozy. The center is firm and crumbly. One of the things I love about good goat cheese is that it changes as it ages. There's more complexity to aged goat cheeses like Humboldt Fog that develop a bloomy (the white fuzzy) rind. The crumbly center is mild and tangy, the oozy edge introduces a bit of goaty personality and the bloomy rind is a little bitter. I love the combination of all of these textures. This salad would be just fine using a more commercial log style goat cheese if you're going the pedestrian route.</div>
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<b style="font-family: inherit;">Warm Lentil and Goat Cheese Salad</b><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span style="font-size: x-small;">adapted from Laura
Werlin’s Cheese Essentials</span><o:p></o:p></span></div>
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">For the
lentils:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">1 cup dried
lentils<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">1 large
garlic clove, peeled<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br />
<span style="font-family: inherit;">For the
dressing:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">2
tablespoons plus 2 teaspoons red wine vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">2 teaspoons
balsamic vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">1 ½
teaspoons mustard<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">2 tablespoons
chopped fresh dill plus whole sprigs for garnish<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">¼ teaspoon
kosher salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">Freshly
ground pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">3
tablespoons plus 2 teaspoons extra-virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br />
<span style="font-family: inherit;">For the
salad:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">4 scallions,
finely chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">1 medium
carrot, peeled and cut into 1/8 inch dice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">1 large
celery stalk cut into 1/8 inch dice<o:p></o:p></span></div>
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<span style="font-family: inherit;">About 1 cup
peeled, finely diced English cucumber<o:p></o:p></span></div>
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<span style="font-family: inherit;">8 ounces
Humboldt Fog goat cheese<o:p></o:p></span></div>
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<span style="font-family: inherit;">To prepare
the lentils: Fill a 2 quart sauce pan about half way with water. Add the
lentils and garlic. Bring to a boil, then reduce to a simmer and cook the
lentils until tender but not mushy. After 15 minutes taste to determine
doneness and keep checking every 5 minutes until they reach the desired
consistency. Drain well and toss into a large bowl.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Combine the
dressing ingredients into a jam jar and shake until emulsified. Toss into the
bowl of warm lentils.<o:p></o:p></span></div>
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<span style="font-family: inherit; text-align: justify;">For the leftovers: you can eat this cold from the fridge but
I like to pop it in the microwave for 30 seconds to get the chill off.</span></div>
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Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-15199974660243220772015-05-12T10:06:00.000-07:002015-05-18T23:17:54.318-07:00Genius Kale Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image050720151306471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image050720151306471.jpg" height="320" width="240" /></a></div>
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Do we really need another kale salad recipe? Yes. This may just be the last kale salad recipe I will ever need. It came on my radar last week via Heidi Swanson at <a href="http://www.101cookbooks.com/archives/genius-kale-salad-recipe.html">101 Cookbooks </a>~ she got it from the new cookbook by Food 52~ <i>Genius Recipes: 100 Recipes That Will Change the Way You Cook.</i></div>
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I'm going through another one of those phases where I really need to get off the carb train and make more produce driven meals.</div>
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The kale that we get at the market is so beautiful but I lack the inspiration to buy it and make something. The thing is, I love a good kale salad and every time I make one it disappears immediately. Yet, I rarely make them. I saw this on my news feed this week I was all over it. If Food 52 and Heidi make a big deal out of it then there's gotta be something to it.</div>
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The genius in this salad is the addition of not one, but two very different cheeses and it's not very often I see the words "good aged cheddar" as a salad ingredient (the other is Pecorino).</div>
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I got a little wedge of Mrs. Quicke's Traditional Cheddar from the market. It's an English clothbound aged cheddar just bursting with rich complex flavors. It's important to note that the cheddar should be chopped or crumbled rather than grated. The little nubs of savory, nutty, tangy, caramelly flavors that really good cheddars create within each bite is what makes this salad standout from any other kale salad recipe I've come across.</div>
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I couldn't pull this together fast enough. This salad includes roasted asparagus (or roasted winter squash) and almonds, finishing with shaved pecorino. I also added chopped dried cranberries.</div>
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I had a little bit of Pecorino Toscano left from my sheep milk cheese tasting last week. It's moister and less salty than Pecorino Romano (a dry grating cheese that's a common substitute for Parmigiano Reggiano) and has a surprisingly zippy flavor. It's a lovely table cheese especially served with sliced pears or peaches.</div>
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A little curd-nerdery: Pecorino just refers to an aged, Italian sheep's milk cheese (Pecora is the Italian word for sheep), so there are different types out there, depending on the region where they are made, but the Romano is more widely available. </div>
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<b style="line-height: 19.8pt;"><span style="font-size: 12pt; letter-spacing: 0.35pt;"><span style="font-family: inherit;"><br /></span></span></b></div>
<div style="text-align: justify;">
<b style="line-height: 19.8pt;"><span style="letter-spacing: 0.35pt;"><span style="font-family: inherit;">Genius Kale Salad </span></span></b></div>
<div style="text-align: justify;">
<span style="background-color: white; font-family: inherit; font-size: x-small; letter-spacing: 0.35pt; line-height: 19.8pt;">Food 52’s Genius Recipes via 101
Cookbooks</span></div>
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<span style="font-family: inherit; letter-spacing: 0.35pt;"><br /></span>
<span style="font-family: inherit; letter-spacing: 0.35pt;">1</span><span style="font-family: inherit; letter-spacing: 0.35pt;">/2 cup chopped asparagus</span></div>
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<span style="font-family: inherit; letter-spacing: 0.35pt; text-align: justify;">Extra-virgin olive oil</span><br />
<span style="font-family: inherit; letter-spacing: 0.35pt; text-align: justify;">Salt and freshly ground pepper</span><br />
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<span style="font-family: inherit; letter-spacing: 0.35pt;">1 bunch Lacinato kale, ribs removed,
leaves finely sliced, about 2 1/2 cups<o:p></o:p></span></div>
</div>
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<span style="font-family: inherit; letter-spacing: 0.35pt; text-align: justify;">1/4 cup almonds cut roughly in half</span><br />
<span style="font-family: inherit; letter-spacing: 0.35pt; text-align: justify;">1/4 cup crumbled or finely chopped good, aged cheddar</span><br />
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<span style="font-family: inherit;"><span style="letter-spacing: 0.35pt;"><span style="letter-spacing: 0.35pt;">1/4 cup chopped dried cranberries (optional)</span></span></span></div>
<span style="font-family: inherit; letter-spacing: 0.35pt;">
</span></div>
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<span style="font-family: inherit; letter-spacing: 0.35pt; text-align: justify;">Fresh lemon juice</span><br />
<span style="font-family: inherit; letter-spacing: 0.35pt; text-align: justify;">Pecorino or any other hard cheese, for shaving</span><br />
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<span style="font-family: inherit; letter-spacing: 0.35pt; line-height: 19.8pt;">Preheat the oven to 425F. Line a sheet pan with parchment
paper.</span></div>
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<span style="font-family: inherit; letter-spacing: 0.35pt;">Toss the asparagus in just enough oil to coat and season
with salt and pepper. Spread on the sheet pan, leaving space between each piece.
Roast in the oven until tender and caramelized, 20-30 minutes (I used small spears of asparagus which were done in 20 minutes) tossing with a
spatula after 10 minutes. Toast the almonds on a baking sheet in the same
oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.<o:p></o:p></span></div>
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<span style="font-family: inherit; letter-spacing: 0.35pt;">In a large mixing bowl, toss the kale with the almonds,
cheddar, asparagus and cranberries if using. Season to taste with lemon juice and olive oil (using
about 1 tablespoon lemon juice and 2 tablespoons oil). Season to taste with
salt and pepper.<o:p></o:p></span></div>
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<span style="letter-spacing: 0.35pt;"><span style="font-family: inherit;"><span style="font-family: inherit;">Divide onto two plates and finish with shaved pecorino.</span><o:p></o:p></span></span></div>
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Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com1tag:blogger.com,1999:blog-80577748848830303.post-53118271708008303782015-04-30T10:30:00.000-07:002015-04-30T10:35:50.066-07:00Tuna Melt Toasts with Blue Cheese & Crispy Fried Shallots<div class="separator" style="clear: both; text-align: center;">
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The little kitchen is currently enjoying the Love side of my love/hate relationship with tuna, since I stumbled upon the gob-smacking combo of tuna and blue cheese happily married on these Tuna Melt Toasts. The stars collided when tuna, blue cheese and crispy fried shallots just happened to be the few items on hand during a sparse pantry/fridge moment.<br />
I've always loved a good tuna salad sandwich, but cans of tuna can conjure up a dark place, mostly reminding me of when I was poor, well poorer than I am now-back to those days when I scoured the weekly supermarket flyers ready to pounce on the 4 for $1.00 Bumble Bee sale at Albertson's. This probably coincided a time or two with my early Weight Watchers stints when I pretty much ate nothing but diet mayo, celery laden, tuna salad sandwiches on white diet bread, completely oblivious to the mercury/BPA/sustainability side of the coin that plague me now.<br />
Anyhoo, if Weight Watcher's taught me one thing (and it taught me many)-<i>It's about moderation.</i><br />
Fast forward to this past January: I was having a conversation with one of my neighbors who happened to come into the market and we got to talking about tuna. He's a chef and he shared what he called his trick to a great tuna salad: squeeze out all of the water with your hands, then over a big bowl rub the tuna between your palms so it's broken down and fluffy, then mix in your favorite tuna salad mixers. All I could think about for the rest of the day was getting home and making tuna salad remembering that fresh batch of mayo I had in the fridge.<br />
I started making my own mayo couple of years ago after watching an America's Test Kitchen DVD I'd picked up from the library.</div>
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<span class="control-group"><span class="editable-field rw"><i><b>Mayonnaise</b></i></span></span><br />
<span class="control-group"><span class="editable-field rw" style="font-size: x-small;">adapted from America's Test Kitchen TV </span></span><br />
<br />
<span class="control-group"><span class="editable-field rw">one egg </span></span><br />
<span class="control-group"><span class="editable-field rw">salt & pepper</span></span><br />
<span class="control-group"><span class="editable-field rw">2 teaspoons fresh lemon juice</span></span><br />
<span class="control-group"><span class="editable-field rw">dash of
Worcestershire sauce</span></span><br />
<span class="control-group"><span class="editable-field rw">dash of Sriracha</span></span><br />
<span class="control-group"><span class="editable-field rw">2 teaspoons Dijon mustard</span></span><br />
<span class="control-group"><span class="editable-field rw">1
teaspoon agave nectar</span></span><br />
<br />
<span class="control-group"><span class="editable-field rw">Process the above ingredients until light yellow and with the processor running, slowly drizzle in: </span></span><br />
<span class="control-group"><span class="editable-field rw"><br /></span></span>
<span class="control-group"><span class="editable-field rw">1
1/4 cups neutral vegetable oil</span></span><br />
<span class="control-group"><span class="editable-field rw"><br /></span></span>
Adjust salt, lemon juice & agave
until you're happy.<br />
<br />
This was the page I created for the cookbook I made for my niece's bridal shower last year.<br />
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<span class="control-group"><span class="editable-field rw">I tend to go heavier on the Dijon for my everyday mayonnaise. I've made this tuna salad a few times since January and found that I like to amp up the lemon juice a bit in the mayo when I know I'll be making tuna and use the zest in there as well.</span></span><br />
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<span class="control-group"><span class="editable-field rw">My tuna mixture is:</span></span><br />
<br />
<span class="control-group"><span class="editable-field rw">1 can of tuna, squeezed dry and palm shredded</span></span><br />
<span class="control-group"><span class="editable-field rw">a heaping tablespoon of home made mayo</span></span><br />
<span class="control-group"><span class="editable-field rw">the zest of one lemon</span></span><br />
<span class="control-group"><span class="editable-field rw">1 tablespoon capers roughly chopped</span></span><br />
<span class="control-group"><span class="editable-field rw">a handful of fresh herbs</span></span><br />
<span class="control-group"><span class="editable-field rw">salt & pepper to taste</span></span><br />
<br />
<div style="text-align: justify;">
<span class="control-group"><span class="editable-field rw">Since first making these with Bayley Hazen Blue Cheese, I've used Stilton and Pt. Reyes Original Blue, all good but the</span></span><span class="control-group"><span class="editable-field rw"> Bayley Hazen is my fave. It's a raw cow's milk farmstead cheese from Jasper Hill Farms in Vermont. It's got a lush, fudgy texture and just the right balance of salt and tang so it's not super assertive. I was amazed by how good this was but it was the </span></span>crispy fried shallots put this over the top.</div>
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<span class="control-group"><span class="editable-field rw">I recently discovered crispy fried shallots when I attended a class at 18 Reasons, Bi-Rite Markets non-profit educational space. I used to buy one shallot at a time and only just to chop up for my vinaigrette. Now I purchase them by the pound at my local Chinese market.</span></span></div>
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<span class="control-group"><span class="editable-field rw">Slice 4 or 5 big shallots, super thin on a mandolin. Heat up 2 inches of vegetable oil in a skillet and cook the shallots until golden and crispy, about 15 minutes. Drain on a paper towel lined sheet pan, sprinkle with salt, let cool complete and they will stay crispy in the refrigerator for about 2 days. I love them on salads, on sandwiches-especially grilled cheese, anything middle eastern and in grain bowls. I strain the oil and used it for cooking and in vinagrettes.</span></span></div>
Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-62356364942486957312015-04-21T12:46:00.000-07:002015-04-22T14:08:59.021-07:00savory little scones<div class="separator" style="clear: both; text-align: center;">
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<br />
Are savory little scones just biscuits?<br />
<br />
I got my mitts on a spectacularly delicious cheddar and spinach scone that was somehow left unsold at the market a few weeks ago. When I warmed it up for breakfast the next morning, I was amazed at the transformation the heat brought out in it. I thought of nothing else for days whilst conjuring up my weekly cooking plan (which almost always involves cheese). I pondered the cheese counter at the market and decided on one of my favorite cheeses, Fontina Val d'Aosta. <br />
I've used Fontina in scones before and it was great in a frittata I made recently. I usually just smash a big hunk into a chunk of fresh baguette or melt it onto a slice of baguette with a big pinch of sweet Italian sausage smashed down on it and baked for 10 minutes for quick toasties. This is <span style="text-align: start;">the real Italian Fontina, not that red wax coated, rubbery, bland, Danish doppelganger one finds at the supermarket. </span><br />
<span style="background-color: white; font-family: inherit; line-height: 16px; text-align: left;">Fontina Val d'Aosta is a classic Italian cheese made in Northern Italy. It's a raw, washed rind cow's milk cheese. It's a stinky cheese. I love stinky cheese. It's texture and flavor depends on how long it has been aged. It can be semi-soft to firm and the flavor can be mild and rich or more robust and intense as it ages. Raw milk cheeses are lovely because the flavor enhancing bacteria hasn't been heated out of it. The washed rind adds even more complex flavors.</span><br />
<span style="background-color: white; font-family: inherit; line-height: 16px; text-align: left;">The Fontina we get at the market is just the right balance. It's got a great funk and a smooth buttery paste. It's</span><span style="background-color: white; font-family: inherit; line-height: 16px; text-align: left;"> pale cream in color and riddled with tiny eyes. The 45% fat content makes it super rich and creamy.</span><br />
My first attempt, <span style="color: #0b5394;"><a href="http://smittenkitchen.com/blog/2009/10/jalapeo-cheddar-scones/">these crazy good scones</a>, </span>many, many moons ago set me on a course of savory scone nirvana. Yet, I google-thon'd, searching for a recipe for a basic savory scone dough using buttermilk ('cuz that's what I needed to use up) and I came upon <a href="http://www.thekitchn.com/recipe-savory-scones-with-goat-cheese-and-sundried-tomatoes-recipes-from-the-kitchn-187800"><span style="color: #0b5394;">this one</span></a> at <a href="http://www.thekitchn.com/"><span style="color: #0b5394;">The Kitchn</span>.</a></div>
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If there's anyone out there who actually reads this blog, you may be familiar with my Three Amigos, my go-to home made condiments: caramelized onions, roasted red peppers, and slooowwww roasted tomatoes. These guys, added to my favorite food in the world~ cheese....well it's a battle for the starring role in any of these killer savory scones: caramelized onions & blue cheese, chives & goat cheese, cheddar & jalepenos and these:</div>
<b><br /></b>
<b>Roasted Tomato, Fontina, & Dill Scones</b><br />
<span style="font-size: x-small;">adapted from The Kitchn</span><br />
<br />
<br />
2 1/2 cups all-purpose flour<br />
1 tablespoon baking powder<br />
1 tablespoon sugar<br />
1 tablespoon sea salt<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon dry mustard<br />
1/2 cup frozen unsalted butter cut into 1/2" cubes<br />
1/2 cup Fontina Val d'Aosta, grated<br />
1/2 cup + 2 tablespoons whole buttermilk<br />
1/4 cup chopped roasted tomatoes<br />
2 tablespoons chopped thyme<br />
2 tablespoons chopped fresh dill<br />
1 egg lightly beaten<br />
<br />
<br />
<div style="text-align: justify;">
In the bowl of a food processor, pulse the dry ingredients. Scatter the frozen butter over the dry ingredients and pulse until the butter pieces are the size of small peas. Add the cheese, buttermilk, tomatoes and herbs. Pulse until everything is just combined. The dough will be pretty shaggy but hold together when pinched between your fingers.</div>
<div style="text-align: justify;">
Spread a large sheet of parchment paper over a work surface and turn the dough onto it. Using a bench scraper and working the dough as little as possible, shape, press and flatten the dough into either a 1 1/2 inch thick round, if you want larger scones or a 1 1/2 inch thick rectangle, if you will be making mini scones.</div>
<div style="text-align: justify;">
Slide the parchment onto a sheet pan and chill in the freezer for about 30 minutes.</div>
<div style="text-align: justify;">
Slice the round into 8 wedges, or the rectangle into 2 inch strips then 2 inch squares then slice each square diagonally across to form little wedges.</div>
<div style="text-align: justify;">
Return the wedges to the parchment/sheet pan with some space in between each piece. Cover the pan with a sheet of plastic wrap and return to the freezer for at least another 30 minutes or until you're ready to bake them. If you're planning to freeze any of the unbaked scones, continue to freeze for a minimum of 1 hour total. Remove the frozen scones from the sheet pan and transfer into a freezer bag removing as much air as possible. Place the bag inside a second freezer bag and remove air. </div>
<div style="text-align: justify;">
Pre-heat oven to 425 degrees. Place the scones on a parchment lined sheet pan. In a small bowl, beat the egg with a fork. Brush each scone with egg. Sprinkle with pinches of maldon sea salt (I added fresh za'atar-a Middle Eastern herb blend- to finish these off) and bake for 15 minutes until golden, rotating the sheet pan half way through. Let the sheet pan rest on a cooling rack for 5 minutes and transfer the scones directly onto the rack to continue cooling. Serve them while they're still a little warm. Uneaten scones can be left to cool completely and then stored in an airtight container at room temperature.<br />
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<br />Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com1tag:blogger.com,1999:blog-80577748848830303.post-82105173107113264062015-04-06T09:30:00.000-07:002015-04-23T10:35:37.603-07:00Enchiladas Verdes & Cilantro Lime Rice<div class="separator" style="clear: both; text-align: center;">
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This is one for the "Possibly-Even-Better-the-Next-Day" section of the cookbook in my head...Leftovers to Love or something like that...but these enchiladas (and the rice) are so good that leftovers may be a wild dream.</div>
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I frequently make big batches of enchiladas along with rice and beans to get myself set up for a week of quick & easy dinners. I love enchiladas and I've been making and refining my recipe since Jr. High Home Ec. Yes, I'm that old.<br />
Many months back I was inspired by a staff meal concoction our chef made of leftover enchiladas verdes that he'd chopped up and tossed with rice and kidney beans. It was so delicious and all I could think about for the next few days was how to recreate this ASAP. I planned the majority of my weekend around it.<br />
First up was a first-Enchiladas Verdes. I've been cooking Mexican dishes all my life and have never ventured toward the tomatillo. Green sauce? no thanks. That was then.</div>
<div style="text-align: justify;">
I pulled out my trusty Big Book of Cooks Illustrated and found exactly what I was looking for. True to form, I still spent an hour+ in a Google-thon, looking for the next best thing. Turns out there wasn't, but I already knew that didn't I? All I wanted was for it to be tomorrow already with enchiladas a done deal, cold and congealed sitting in my fridge.</div>
<div style="text-align: justify;">
While the chicken was poaching, I made a up the batch of tomatillo sauce and then prepared about a dozen enchiladas, enough to fit the pan and mistakenly made burritos with the rest of the chicken. Burritos are another great make ahead meal and though I was happy to have them later, I should have made more enchiladas. They looked amazing fresh out of the oven (I took pics but night time photography in my kitchen is pointless). I ate two right away and they tasted even better than they looked. I love, love, loved them. The tangy/spicy tomatillo sauce was beautifully balanced by the pepper jack cheese. I used Vella pepper jack, hand-made locally in Sonoma. It's super moist, flavorful and sinfully spicy, something you just can't get in a supermarket block cheese.<br />
I reheated the enchiladas again the next day, which is what I photographed here so the tomatillo sauce isn't as bright as it was when I first pulled it out of the oven. The mess of a drizzle is a crema made with sour cream, lime juice, salt and cayenne pepper.</div>
<div style="text-align: justify;">
I don't know what I was thinking, but I re-heated the cilantro lime rice and some black beans I had in the freezer. I cut up the rest of the enchiladas and tossed everything together while it was warm. What a trainwreck. It all turned to mush, but man-o-man it was tasty. I ended up using it as a burrito filling, but in retrospect it would have made pretty awesome fritters.<br />
<br />
Note to self: triple this recipe next time and be lovin' on leftovers all week long!</div>
<div style="text-align: justify;">
.<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="line-height: 115%;"><span style="font-family: inherit;">Enchiladas Verdes<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">Cooks Illustrated<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">4 teaspoons vegetable oil</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">1 medium onion chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">½ teaspoon ground cumin<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">3 garlic cloves minced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">1 ½ cups low sodium chicken
broth<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">1 pound boneless skinless
chicken breasts<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">1 ½ pounds tomatillos<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">3 poblano peppers<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">1 – 2 ½ teaspoons sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">½ cup fresh cilantro<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">8 ounces pepper jack cheese <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">12 corn tortillas<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">Vegetable oil spray<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: inherit;">Crema<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">½ cup Sour cream<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">Juice from one whole lime<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">Salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">Cayenne pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">1.<span style="font-stretch: normal;"> </span><!--[endif]-->Turn on the broiler. In a large
skillet, heat oil and add the onion, tossing to coat with oil and cook until
they begin to soften about 3 minutes. Add the cumin and 2/3 of the garlic and
cook another minute until fragrant. Add the chicken broth and the chicken
breasts cover and cook until the broth starts to boil. Reduce heat and simmer
until the chicken is cooked to 160 degrees, 15-20 minutes. Reserve the broth
and let the chicken cool.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">2.<span style="font-stretch: normal;"> </span><!--[endif]-->Roast the poblanos either in
the broiler by slicing down one side and spreading open. Scrape out the seeds
and veins if you want less heat, otherwise leave them be. Lay the peppers on a
sheet pan or the broiler pan and roast until the skin is blackened. You can
also do this over the open flame of the stove top leaving the peppers whole and
turning with tongs. Either way, once blackened place the peppers in a bowl and
cover tightly with plastic wrap and let them steam and cool down a bit. Then scrape
the blackened skin off.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">3.<span style="font-stretch: normal;"> </span><!--[endif]-->Heat the oven to 400 degrees.
Prepare the tomatillos: remove the papery skin and stem, slice in half across
the widest part (the equator). Lay the tomatillos, cut side up on a parchment
covered sheet pan and brush them across the top with olive oil and sprinkle
with salt and pepper. Roast until tomatillos are soft and begin to brown, about
20 minutes.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">4.<span style="font-stretch: normal;"> </span><!--[endif]-->In the food processor add the
cooked vegetables, sugar, salt, remaining garlic and ¼ cup of the reserved
broth. Pulse until the sauce is still a little chunky.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">5.<span style="font-stretch: normal;"> </span><!--[endif]-->In a medium bowl, shred the
chicken with two forks. Stir in the cilantro, grated pepper jack and salt to
taste.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">6.<span style="font-stretch: normal;"> </span><!--[endif]-->Transfer the sauce into the
skillet and heat. One at a time, dip a tortilla into the sauce so it softens
enough to roll. Lay the tortilla on a plate, place about 2 tablespoons of
filling in the middle and roll up. Lay the enchilada seam side down into a
casserole dish and repeat. Pour the remaining tomatillo sauce over the
enchiladas. Sprinkle the remaining ½ cup cheese over the sauce and cover
tightly with foil.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;">7.<span style="font-stretch: normal;"> </span><!--[endif]-->Bake the enchiladas until
heated through and the cheese is melted and serve. Drizzle with crema and
sprinkle sliced scallions on top <o:p></o:p></span></div>
</div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Cilantro Lime Rice</b></span><br />
<span style="font-family: inherit;">Martha Stewart</span><br />
<span style="font-family: inherit;"><br /></span>
Prepare white rice:<br />
1 cup white rice<br />
1 1/2 cups water<br />
1/4 teaspoon salt<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Into
the blender:</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">½ cup cilantro<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">2 tablespoons lime juice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">1 garlic clove<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">1 tablespoon olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">2 tablespoons water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;">Toss into cooked rice</span></div>
<br />Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com1tag:blogger.com,1999:blog-80577748848830303.post-81885774619541399152015-03-03T10:22:00.002-08:002015-04-22T14:04:30.218-07:00Spinach & Roasted Tomato Frittata<div class="separator" style="clear: both; text-align: center;">
<a href="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image092320141308501-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image092320141308501-1.jpg" height="240" width="320" /></a></div>
<br />
<div style="text-align: justify;">
I love frittata's, but the only time I ever make them is when I do the big family breakfast at my sister's on Christmas morning while everyone is still asleep. I make them with the leftovers from our Christmas Eve appetizer party. My sister-in-law always brings the Costco cheese plate and for the last two years, my niece has taken to make what she calls an Astro Weenie Veggie Tree, cocktail weenies and bite-sized crudites skewered with decorative toothpicks onto a big foil covered styrofoam cone -it's pretty awesome but her ambition is undermined by her late-to-the-party timing. By time she's finished chopping and constructing the thing, everyone's already gotten into the sweet and sour meatballs and salami cream cheese roll ups, no one wants veggies. The next morning I deconstruct and cut up whatever is left from the sweet and sour meatballs (usually nothing) and anything else my sister has languishing in the fridge. It's always a crowd pleaser.</div>
<div style="text-align: justify;">
This is <b>not</b> that frittata. This is my take on a food52 recipe that showed up on my news feed awhile back, the day after the rare occasion we get leftover frittata in the breakroom at work. I thought, why don't I ever make frittata's for myself? They make great leftovers, the perfect thing to reheat with a small salad when I get home from work hungry.<br />
I had a basket of cherry tomatoes teetering on the edge of the compost bin and it all came together. I slow roasted them. I usually always have feta in the fridge so that night I pondered the cheese selection at work and decided on the Fontina Val d'Aosta, the real deal, made in Italy~a semi-firm, raw milk full flavored cheese. All this time I'd been using fake fontina: fontina style cheese, the red waxed Danish version one finds in the supermarket. There's a big difference. Real Fontina is so much more flavorful and it's more firm than fake fontina which is downright flabby by comparison. </div>
<div style="text-align: justify;">
True Fontina is a great snacker. I had a piece that was a little over 6 ounces. I shredded the 4 or so ounces for the frittata and "tasted" through the remaining bit that I had originally planned for my after-work grilled cheese toast, savoring bite after bite. By the time the frittata came out of the oven the rest was gone.</div>
<div style="text-align: justify;">
I love to let a little piece of cheese linger in my mouth for as long as I can. It's like candy.</div>
<div style="text-align: justify;">
<br /></div>
<br />
<b>Spinach & Roasted Tomato Frittata</b><br />
<span style="font-size: x-small;">adapted from food52</span><br />
<br />
1 pound cherry tomatoes sliced in half<br />
1 teaspoon dried thyme or oregano<br />
1 tablespoon olive oil<br />
1 bunch spinach chopped<br />
2 cloves garlic minced<br />
10 big basil leaves sliced into ribbons<br />
7 eggs<br />
4 ounces shredded Fontina cheese<br />
4 ounces feta<br />
salt<br />
pepper<br />
<br />
<br />
<ol>
<li>Pre-heat oven to 375 degrees.</li>
<li>In a small bowl, toss the tomatoes with a glug of olive oil, salt, pepper and dried thyme or oregano.</li>
<li>On a parchment lined baking sheet arrange the tomatoes, cut side up so they're not touching. spoon any remaining liquid left in the bowl on top of the cut halves, refilling any that have hollowed out during the tossing. </li>
<li>Roast for 30 minutes</li>
<li>Heat oil and garlic in a 12 inch skillet over medium heat. Add the spinach and cook down until it is just wilted. Remove from heat and set aside.</li>
<li>Whisk eggs in a big bowl. Add the cooked spinach, fontina, 3/4 of the chopped basil. salt & pepper.</li>
<li>Pour the mixture back into the skillet, top with the tomatoes pressing them down into the mix. Sprinkle on the remaining basil and crumbled feta.</li>
<li>Cook on the stove top, over medium heat until the bottom is just set, about 3 minutes. Slide it into the oven and cook until set, about 15-17 minutes</li>
</ol>
Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-26540064134710590652015-02-11T16:06:00.003-08:002015-02-21T12:29:28.162-08:00Leek Bread Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/downsized_Image021120151331071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/downsized_Image021120151331071.jpg" height="240" width="320" /></a></div>
<div style="text-align: justify;">
I've been eager to try this recipe since Daniel, one of my customers at <a href="http://www.biritemarket.com/">the market </a>told me about it. He had a basket of leeks, cream, croutons, thyme and Gruyere. I asked him what he was making- "Leek Bread Pudding".</div>
<div style="text-align: justify;">
I was intrigued, never having made bread pudding before. I'm a huge fan of the lovely leek and if there's cheese in the mix, count me in. "Wow! that sounds great. Where'd you get the recipe?" Thomas Keller's Ad Hoc at Home, it turns out. Daniel said he'd just made it for the first time earlier in the week and it was so good he wanted to make it again. I laughed because I do the same thing. If I make something new and it's really great I'm already planning my next shopping trip after my first bite. I like to make it again right away to make sure it's as good as I think it is. If it's just as lovely the second time around it'll become part of the repertoire.</div>
<div style="text-align: justify;">
When I Googled the recipe, the first thing to come up was <a href="http://smittenkitchen.com/blog/2010/04/leek-bread-pudding/">Smitten Kitchen's adaption</a> of Keller's recipe so I knew I was golden 'cuz everyone knows how much I love me some Smitten Kitchen. SK's recipe halves the Ad Hoc proportions to fit in a loaf pan and is more suitable for a small family meal as a side dish whereas the Ad Hoc recipe seems more inclined to those folks who entertain on a larger scale than me. Keller's proportions call for 3 cups of heavy cream AND 3 cups of milk. It's hard to carry that much dairy on the handle bars of my bicycle. In the meantime, I got the book from the library. The pictures are very pretty.</div>
<div style="text-align: justify;">
This turned out quite well in spite of a few.. uhmm.. substitutions </div>
<div style="text-align: justify;">
I used a variety of crusty freezer loaves I get from the day old bread basket at the market to make the croutons. The recipes suggests making croutons with brioche or a pullman loaf which are less dense and crusty. This was a spontaneous decision when I found leeks at my local produce market yesterday. It was my day off so I didn't get the good stuff and ended up buying a block of supermarket swiss cheese instead of the Emmentaler or Comte the recipe suggests. I also forgot to buy chives so I just added extra thyme.</div>
<div style="text-align: justify;">
So yeah, there were a few flaws. It was still delicious so I know it'll be extra awesome next time.</div>
<br />Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-50799241987340455782015-01-12T11:25:00.000-08:002015-04-21T17:59:09.028-07:00Cheddar & Jalepeno Scones<div class="separator" style="clear: both; text-align: center;">
<a href="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image043020141040481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image043020141040481.jpg" height="400" width="300" /></a></div>
<div style="text-align: justify;">
Finally, I got around to making the Cheddar & Jalepeno Scones again. I was in a savory scone zone last year, inspired by some great savory brioche that we were selling at the market. Last year I made them with Cabot Vintage Cheddar, a beautiful, moist, aged cheddar with a wonderful zippy flavor. It's a waxed cheese, which keeps all the moisture in as it ages and develops all kinds of tasty goodness. It's moisture makes it a great melter and it's my go-to everyday cheese.<br />
This time I changed it up a little and used Cabot Clothbound Cheddar. It's also an aged cheddar but it's drier, a little saltier and savory-er. These are pretty great, even if I did wimp out on the jalepeno heat by scraping out the seeds and ribs. I used 2 large jalepenos, but Serrano peppers can be used as well. I will be making these again with a little more heat.<br />
I bought a large net bag of jalepenos from my neighborhood Chinese market and I just happened to have the <i><a href="http://www.amazon.com/Science-Cooking-Cooks-Illustrated-Cookbooks/dp/1933615982"><span style="color: #0b5394;">Cooks Illustrated: The Science of Good Cooking</span></a></i> checked out of the library. I share their chosen method for storing chile peppers for more than a couple of days, should you find yourself with an abundance of chiles: </div>
<div style="text-align: justify;">
Cut the chile's in half lengthwise and submerge them in a jar with a brine of one tablespoon salt to one cup of water. Rinse the chile's off when ready to use. CI does not recommend freezing fresh chiles (unless you can flash freeze them in a cryo-vac/seal-a-meal kind of deal). You'll end up with mushy peppers when they thaw. <br />
<br /></div>
<div style="text-align: justify;">
<br /></div>
<b>Cheddar Jalepeno Scones</b><br />
<div style="text-align: justify;">
<span style="font-size: 10pt;">adapted from The Kitchn</span></div>
<div style="text-align: justify;">
<br /></div>
1 tablespoon butter<br />
<div style="text-align: justify;">
2 large jalepeno peppers, seeded, ribs removed and finely minced</div>
<div style="text-align: justify;">
2 1/2 cups all-purpose flour</div>
<div style="text-align: justify;">
1 tablespoon baking powder</div>
<div style="text-align: justify;">
1 tablespoon sugar</div>
<div style="text-align: justify;">
1 tablespoon sea salt</div>
<div style="text-align: justify;">
1/4 teaspoon baking soda</div>
<div style="text-align: justify;">
1/4 teaspoon dry mustard</div>
<div style="text-align: justify;">
1/2 cup frozen unsalted butter cut into 1/2" cubes</div>
<div style="text-align: justify;">
1 ½ cups good aged cheddar cheese, grated</div>
<div style="text-align: justify;">
1/2 cup + 2 tablespoons whole buttermilk</div>
<div style="text-align: justify;">
2 tablespoons chopped cilantro</div>
<div style="text-align: justify;">
1 egg lightly beaten</div>
<div style="text-align: justify;">
Maldon sea salt to finish</div>
<div style="text-align: justify;">
<br /></div>
In a small sauté pan, heat butter over
medium-high heat. When the bubbling subsides add the jalepenos and sauté until
soft, 5 minutes. Set aside and let cool completely.<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In the bowl of a food processor, pulse the dry
ingredients. Scatter the frozen butter over the dry ingredients and pulse until
the butter pieces are the size of small peas. Add the cheese, buttermilk,
jalepenos & cilantro. Pulse until everything is just combined. The dough
will be pretty shaggy but hold together when pinched between your fingers.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Spread a large sheet of parchment paper over a
work surface and turn the dough onto it. Using a bench scraper and working the
dough as little as possible, shape, press and flatten the dough into
either a 1 1/2 inch thick round, if you want larger scones or a 1 1/2 inch
thick rectangle, if you will be making mini scones.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Slide the parchment onto a sheet pan and chill in
the freezer for about 30 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Slice the round into 8 wedges, or the rectangle
into 2 inch strips then 2 inch squares then slice each square diagonally across
to form little wedges.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Return the wedges to the parchment/sheet pan with
some space in between each piece. Cover the pan with a sheet of plastic wrap
and return to the freezer for at least another 30 minutes or until you're
ready to bake them. If you're planning to freeze any of the unbaked scones,
continue to freeze for a minimum of 1 hour total. Remove the frozen scones from
the sheet pan and transfer into a freezer bag removing as much air as possible.
Place the bag inside a second freezer bag and remove air. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pre-heat oven to 425 degrees. Place the scones on
a parchment lined sheet pan. In a small bowl, beat the egg with
a fork. Brush each scone with egg. Sprinkle with pinches of maldon sea salt and
bake for 15 minutes until golden, rotating the sheet pan half way through. Let
the sheet pan rest on a cooling rack for 5 minutes and transfer the scones
directly onto the rack to continue cooling. Serve them while they're still a
little warm. Uneaten scones can be left to cool completely and then stored in
an airtight container at room temperature.</div>
<div style="text-align: justify;">
<br /></div>
<div style="margin: 0in 0in 10pt;">
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<br />
<br />
<br />Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-52925847222061485382014-12-07T10:30:00.000-08:002015-03-02T13:44:16.610-08:00Breakfast Tacodillas<div style="padding: 3px; text-align: left;">
<a href="http://www.flickr.com/photos/39564390@N05/8745093712/" title="photo sharing"><img alt="" src="http://farm8.staticflickr.com/7293/8745093712_eebe31320b.jpg" style="border: 2px solid rgb(0, 0, 0);" /></a></div>
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<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/39564390@N05/8745093712/">Breakfast Tacodillas</a>, originally uploaded by <a href="http://www.flickr.com/photos/39564390@N05/">michele wynne</a>.</span></div>
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Breakfast is and always has been my favorite meal, long before it became a regular in my kitchen, it's always been my favorite meal for dining out. </div>
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This is a pretty typical breakfast when I can remember to do it and it's super simple. All you need are some corn tortillas, eggs, cheese and fresh herbs. I also include caramelized onions, roasted peppers and tomatoes when I have them on hand or some corn salsa. </div>
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The inspiration for my taco-quesadilla hybrid came about one morning whilst I was noodling around the blogosphere and other time-leeching internet diversions. That day, the hours I spent elsewhere, some how led me to these two recipes that changed the little kitchen for the greater good. This is a mash-up from my two favorite foodie blogs. I've been making some version of this at least once a week since <a href="http://smittenkitchen.com/blog/2011/07/charred-corn-tacos-with-zucchini-radish-slaw/"><span style="color: #6fa8dc;">this taco recipe</span></a> from Smitten Kitchen caught my eye...then something directed me to <a href="http://www.101cookbooks.com/archives/quesadillas-recipe.html"><span style="color: #6fa8dc;">this quesadilla</span></a> recipe from 101 Cookbooks.</div>
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Breakfast for one~3 tacodillas:</div>
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Assemble whatever assortment of ingredients you have on hand: 2 eggs, 3 corn tortillas, salsa, cheese, herbs etc. I'll usually use whatever cheese I have on hand, but I find fresh goat cheese, feta, or blue cheese or Brie (used here) to be my cheeses of choice.<br />
For this one I used Brie and the last crumbles of some Pt. Reyes Original Blue, caramelized onions, and thyme. <br />
In a small bowl beat the eggs with some salt and pepper. Heat up a little oil in a small non-stick skillet. When the oil is hot, pour in about one third of the eggs, enough to spread to the size of your tortilla. Let the egg set for about 30 seconds and then lay the tortilla over the egg and let that set for another 30 seconds or so until the egg is fused to the tortilla. Carefully flip the whole thing over. Sprinkle some cheese on top of the egg and let it begin to melt. Add any other layers of ingredients. Slide the tortilla onto a plate, folding it in half as you lay it down. Repeat with the remaining tortillas.</div>
Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-45566331929173356362014-10-30T13:10:00.001-07:002014-10-30T13:13:07.594-07:00Roasted Brussels Sprouts, Apples & Bacon<div class="separator" style="clear: both; text-align: center;">
<a href="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image102920141212281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image102920141212281.jpg" height="300" width="400" /></a></div>
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I'm auditioning brussels sprouts for a potential role in my Thanksgiving contribution this year. Brussels sprouts are a relatively uncharted territory for me as I was one of those haters for most of my life. I began my conversion a couple of years ago when I came across a very simple recipe in one of Gwyneth Paltrow's cookbooks. The photograph was delicious and I'd been trying to broaden my veggie horizons by focusing specifically on vegetables that I'd thought I hated (eggplant and squash rounded out the top 3 vegetables I've managed to avoid all my life). The brussels sprouts were pretty darned good. I felt accomplished, adventurous, and virtuous. Then I moved on.</div>
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In preparation for the upcoming holidays, I was asked if I'd be up to bringing a home made holiday dish to a staff meeting at the market and talk about how to shop for it and how to prepare it, providing printed copies of the recipe. This is an example of how we live <a href="http://www.biritemarket.com/"><span style="color: blue;">Bi-Rite's</span></a> mission statement: <i>Creating Community Through Food.</i></div>
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The first thing that came to mind were brussels sprouts. I don't know why, because I've never prepared them since that first time but it seemed like the perfect occasion to revisit.</div>
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So, as usual, I embarked on a recipe Google-thon and landed on <span style="color: blue;"><a href="http://backtoherroots.com/2011/10/13/roasted-brussels-sprouts-with-bacon-and-apples/">two</a> <a href="http://www.cookingchanneltv.com/recipes/michael-symon/roasted-brussels-sprouts-with-a-bacon-mustard-and-walnut-vinaigrette.html">recipes</a></span> that morphed into this:</div>
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<b>Roasted Brussels
Sprouts with Apples & Bacon<o:p></o:p></b><br />
<span style="font-size: x-small;">adapted from Michael Symon at cookingchanneltv.com</span><br />
<span style="font-size: x-small;">and backtoherroots.com</span></div>
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1 ½ pounds brussels sprouts-trimmed and halved*<o:p></o:p></div>
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1 large tart apple, such as a Granny Smith or Pippin-cut the
same size as the brussels sprouts<o:p></o:p></div>
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8 ounces slab bacon-cut into ¼ “ lardons (cubes)<o:p></o:p></div>
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Olive oil<o:p></o:p></div>
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Salt & pepper<o:p></o:p></div>
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¼ cup balsamic vinegar<o:p></o:p></div>
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2 tablespoons maple syrup<o:p></o:p></div>
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Pre heat the oven to 450 degrees.<o:p></o:p></div>
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In a large bowl, toss the brussels sprouts and apples in 2
tablespoons of olive oil using your fingers to get all of the pieces coated.
Transfer onto however many sheet pans you'll need so you can spread the pieces out so they are in
one layer and not touching each other. You may need to roast in batches to achieve this. Sprinkle generously with salt and pepper.<o:p></o:p></div>
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When roasting vegetables it’s important not to crowd the pan
or else everything will just steam and not brown. <o:p></o:p></div>
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Roast for 20 minutes** or until the vegetables start to
blacken. Halfway through the roasting time, remove the pans, toss the vegetables around and switch places on the racks if you have more than one pan going,<o:p></o:p></div>
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Cook the bacon until crispy. Drain onto a paper towel and
drain the fat into a small Pyrex type bowl. <o:p></o:p></div>
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Turn the heat back on under your now empty, but brown
bottomed bacon skillet and deglaze with balsamic vinegar scraping up that great
stuff stuck to the bottom of the pan and let the balsamic cook down a little
and thicken. Turn off the heat and whisk in the maple syrup and a couple of
tablespoons (or more) of bacon fat. Toss the cooked bacon back into the pan and
stir. Add your roasted vegetables and toss those around a bit to coat.<o:p></o:p></div>
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If you want to get fancy you can add toasted nuts or dried
cranberries or top with crispy fried onions or shallots.<o:p></o:p></div>
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*I bought bagged brussels sprouts which contained a
variety of sizes. To achieve uniformity, cut the large ones in quarters, the medium
ones in half and keep the tiny ones whole. You can also buy them loose and choose
ones that are uniform in size. I like the variation of crispiness you get from the differences in shapes and sizes. Save the loose leaves and roast those last. They're like kale chips and add another dimension to the dish. Keep an eye on them so they don't burn like mine did.<o:p></o:p></div>
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**cooking time will vary depending on how large your
brussels sprouts are.<o:p></o:p></div>
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I'm gonna go all out and do a big batch of these. The leftovers make a great fritatta the next morning and a nice garnish for soup.</div>
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Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-54837547850985559832014-10-27T12:39:00.001-07:002015-03-03T09:11:00.414-08:00A Page from my Book...<div class="separator" style="clear: both; text-align: center;">
<a href="http://i750.photobucket.com/albums/xx141/michelewynne1/Micheles%20Little%20Kitchen/Breakfastquesadillaleft-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i750.photobucket.com/albums/xx141/michelewynne1/Micheles%20Little%20Kitchen/Breakfastquesadillaleft-1.jpg" height="397" width="400" /></a></div>
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... and <span style="color: blue;"><a href="http://micheleslittlekitchen.blogspot.com/2011/07/breakfast-quesadilla.html"><span style="color: blue;">one of my favorite things</span></a>.</span> This is a super simple and amazingly delicious way to start a morning. I created an illustrated cookbook for my niece's bridal shower gift last year, a compilation of my little kitchen faves. </div>
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This quesadilla eventually morphed into what I call a <a href="http://micheleslittlekitchen.blogspot.com/2011/07/charred-corn-tacodillas.htm">tacodilla </a>(a hybrid of<span style="color: blue;"> <a href="http://smittenkitchen.com/blog/2011/07/charred-corn-tacos-with-zucchini-radish-slaw/">these</a> <a href="http://www.101cookbooks.com/archives/quesadillas-recipe.html">two</a> </span>recipes) inspired by my two favorite blogs 101 cookbooks and smitten kitchen.</div>
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Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-85232193350352935252014-10-14T12:54:00.002-07:002014-10-14T12:54:31.960-07:00Raspberry Lemon Drop<div class="separator" style="clear: both; text-align: center;">
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This is a little project I've been working on since handing off my collection of illustrated recipes to my niece for her bridal shower gift.<br />
Yet again, there's been a sad lack of cooking content here, but that is not to say the little kitchen has been inactive but I've been having a lot of fun with the illustrating and cooking and spending way too much time lost in the vortex of Pinterest. Computer issues are also an issue when you're at the mercy of the sloooowwwness of free public wifi and library computers with a mind of their own. I get really impatient.<br />
Anyhoo, I'm going to share some of my illustrations here to keep the blog active.<br />
Some notes about this recipe:<br />
My simple syrup recipe is a cup of water and 1 1/2 cups of sugar, heated in a sauce pan until the sugar is dissolved. Let it cool. It doesn't have to be refrigerated.<br />
My favorite raspberry liqueur is St. George. I find Chambord to be too sweet and cough syrupy. That's just me though. I also just realized that I neglected to note on the illustration that fresh raspberries add a nice touch.Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-62313421814221171712014-08-31T11:41:00.000-07:002014-09-01T08:30:08.476-07:00Kuri Curry Coconut Soup & A Day on the Farm<div class="separator" style="clear: both; text-align: center;">
<a href="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image082220140958151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image082220140958151.jpg" height="240" width="320" /></a></div>
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This pretty pumpkiny thing is a Kuri squash. I picked it right out of the patch with my own two hands along with the butternut and a whole bunch of onions. I'll get back to this.</div>
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Photographing pureed soups is just best left to the experts. I lacked the werewithal to come up with photo friendly garnish strategies because this soup was so damn good that I couldn't bear to let it sit around while I noodled around with what?...chives? fried shallots? squeeze bottle drizzle art? No. None of that because I realized that this soup was not about that particular destination. It's the farm to table journey that bears note.</div>
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I went to Sonoma last week to get my first gander at the Bi-Rite Farm. I did more than gander. I harvested. I traveled up the afternoon before with a small caravan of co-workers. We spent the night at my boss Sam's gorgeous weekend home, cooking a lovely meal together in a true chef's kitchen around a ginormous island. </div>
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After our meal of chili & cornbread, a few beers and a round of Cards Against Humanity, we hit the sleeping bags and got out to the farm early the next morning.<br />
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I picked this crazy lemon cucumber.<br />
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This was really overgrown, at first I thought a melon snuck it's way into the cucumber patch. I'd never seen a lemon cucumber until last year when I started working at Bi-Rite. They are ready to harvest when they are the size of a fat lemon, speckly pale green with a blush of yellow. </div>
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We picked the last of the red beans, then pulled up the plants and mashed them into the compost heap. Amaranth weeds were yanked and fed to the cows next door, one of which was destined for our market shortly and carrot tops were fed through the fence to the donkeys at the other next door farm. There is virtually no waste here. The pretty stuff goes to the markets and the rest goes to the kitchens.</div>
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A new crop to the farm... hops. I was invited to tear into one of these buds and rub it around in my hands. It was like perfume. These are destined for a limited edition Bi-rite brew. I've renewed my love of beer since working at the market. I've had the opportunity and great good fortune to be able to taste a vast array of amazing small craft brews and after 15 years of bloaty beer banishment, I am back and truly in love with all manner of hoppy beers. IPA all the way.</div>
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I came home with a couple of squashes, a bunch of red torpedo spring onions and fistful of rosemary. I didn't want to get greedy, thinking of what I was capable of using soon and carrying along with my sleeping bag and other gear once we got back to the city.</div>
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The very next day I got this going:</div>
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I caramelized most of the onions & roasted up the kuri squash. The great thing about the kuri squash is that you can eat the skin. Here's how this all went down:<br />
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Kuri Curry Coconut Soup<br />
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1 medium Kuri squash cut into 1" cubes<br />
3 spring onions-caramelized<br />
1 teaspoon of Penzey's Sweet Curry Powder<br />
1 teaspoon cumin<br />
olive oil<br />
salt & pepper<br />
2 large cloves of garlic<br />
4 cups water<br />
1 heaped tablespoon Better than Bouillion Chicken broth base<br />
1 can coconut milk<br />
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Cook down the onions first. In general it takes about an hour to get a good caramelization if you go with the low and slow method. These farm fresh onions took even longer because they were so juicy...not like the drier supermarket/produce market onions I'm used to that have been sitting around for god-knows-how-long. It took me a while to figure that out. I cooked the first batch within 8 hours of picking. I was seriously thinking "What is wrong with these onions? Why are they taking so long?" City girl. It was really hard to resist turning up the heat to get them to go faster. I refrained. I'm not sure what difference it would have made to the soup, but I like to think <i>a world of...</i></div>
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Pre-heat the oven to 425 degrees.<br />
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Toss the squash with big glug of olive oil, curry, cumin, salt and pepper. Spread onto parchment lined sheet pans, using as many as needed so as not to crowd the pan. Roast for 15 minutes, toss and roast for another 15 minutes.</div>
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I had caramelized the onions the night before, so I reheated them in the bottom of the pot with some chopped garlic. Heat up a pot of water and start a broth with the innards of the squash, cooking for about 30 minutes. Strain and add the chicken broth base and dissolve. Add more water if needed to reach 4 cups of broth. Bring to a boil. Add the roasted squash and...it wasn't until this moment that I realized I could have roasted a bunch of garlic with the squash...next time. Maybe. This soup turned out so great that I seriously had to resist over thinking it.</div>
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Anyhoo...let the soup simmer for 30 minutes. Puree (carefully-it's super hot). Return to the pot and stir in the coconut milk. Done and Delish!</div>
This soup is killer with a grilled cheese sandwich to dunk into it.<br />
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<br />Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-38777211939879530432014-08-11T08:36:00.000-07:002014-08-11T09:15:21.016-07:00Lemon Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
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There's been a sad lack of content here these days but that doesn't mean the little kitchen has been inert. In fact, productivity is at an all time high, thanks to the little sister kitchen joining forces with me for a while. It's usually technical difficulties or just plain laziness that inhibits post production. I can't manage to get from the kitchen to the computer, well that's a lie. I get to the computer just fine. Here I enjoy my favorite OCD/ADD procrastination activities along with homemade baked goods. I came home from work last night to a batch of biscotti.</div>
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I'm way too easily sucked into that vortex known as Pinterest...not that there's anything wrong with that because that's where I found<span style="color: #0b5394;"> <a href="http://www.mybakingaddiction.com/lemon-zucchini-bread/"><span style="color: #0b5394;">this little gem</span></a></span> at one of my faves, <a href="http://www.mybakingaddiction.com/"><span style="color: #0b5394;">My Baking Addiction.</span></a> I saw the words lemon & zucchini in the same recipe title and well...the brain went into overdrive thinking about two ginormous lemons one of my co-workers brought me from his tree and that zucchini sitting in the veggie drawer ready for my next round of fritters.</div>
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I managed to make it home and make this beautiful bread and it blew me away because it's a rare, rare occasion when I get my mitts on lemons this fresh. I've always been a city girl and small apartment renter. Lemon trees? When was the last time I saw one of those? I don't get out much-but when I come across a recipe that inspires me to commit it to paper right then and there-then it manages to exceed my expectations AND teach me a lesson...well, in my little world, it doesn't get any better.</div>
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I learned a lesson about lemons-well, more of a heightened awareness because of course I know that fresh is best. I have this weird thing about lemons. I love them and I always want to have them because I never know when I'm going to be in the mood for popcorn or salad dressing or a spritz in my sparkly water, but every now and then-sad to say-I'll wind up with a lemon or two teetering on the edge of petrification. I've been known to zest up some sad, sad lemons even though they're dry as dirt. </div>
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This was the polar opposite of that.</div>
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one ginormous lemon=2 tablespoons zest.<br />
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<br /></div>
The AHA moment: working the zest into the sugar with my fingertips. The fragrance was out of this world.<br />
<br />
<br />
<span style="font-family: inherit; font-size: large;">Lemon Zucchini
Bread</span><br />
<div class="MsoNormal" style="margin: 3.75pt 7.5pt 0.0001pt 0in;">
<span style="font-family: inherit;"><span style="font-size: x-small;">Adapted
from allrecipes via My Baking Addiction</span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 3.75pt 7.5pt 7.5pt 0in;">
<br /></div>
<div class="MsoNormal" style="margin: 3.75pt 7.5pt 7.5pt 0in;">
<span style="font-family: inherit; font-size: x-small;">Yield: 1
loaf<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 3.75pt 7.5pt 7.5pt 0in;">
<span style="font-family: inherit; font-size: x-small;">Prep Time: 15
minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 3.75pt 7.5pt 7.5pt 0in;">
<span style="font-family: inherit;"><span style="font-size: x-small;">Cook Time: 50
minutes</span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 3.75pt 7.5pt 7.5pt 0in;">
<span style="font-family: inherit;">Ingredients:</span></div>
<div class="MsoNormal" style="margin: 3.75pt 0in 7.5pt;">
<span style="font-family: inherit;">3/4 cup granulated sugar<br />
2 tablespoons lemon zest (about 2 medium lemons)<br />
1 large egg<br />
1/2 cup vegetable oil<br />
1 teaspoon pure vanilla extract<br />
1 1/2 cups shredded zucchini (packed and undrained)<br />
1 1/2 cups all-purpose flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon baking powder<br />
1 teaspoon ground cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 3.75pt 0in 7.5pt;">
<span style="font-family: inherit;">Glaze:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 3.75pt 0in 7.5pt;">
<span style="font-family: inherit;">½ cup confectioners’ sugar<br />
1 tablespoon fresh lemon juice<br />
¼ teaspoon pure vanilla extract <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 3.75pt 0in 7.5pt;">
<span style="font-family: inherit;">Method:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 3.75pt 0in 7.5pt;">
<span style="font-family: inherit;">1. Preheat oven to 325
degrees F. Spray an 8x4 inch loaf pan with nonstick cooking spray.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 3.75pt 0in 7.5pt;">
<span style="font-family: inherit;">2. In a large bowl,
combine the sugar and lemon zest, mixing with your fingertips until fragrant.
Add the egg, vegetable oil and vanilla and whisk to combine. Stir in zucchini.
In a separate bowl, whisk together the flour, salt, baking soda, and baking
powder and cinnamon. Stir the flour mixture into the zucchini mixture until
just combined. Pour the batter into the prepared pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 3.75pt 0in 7.5pt;">
<span style="font-family: inherit;">3. Bake 50-55 minutes in
the preheated oven, or until a toothpick inserted in the center of the bread
comes out clean. Remove pan to wire rack and cool in pan for about 10 minutes
before turning out onto the wire rack to cool completely.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 3.75pt 0in 7.5pt;">
<span style="font-family: inherit;">4. Once bread is cooled,
prepare the glaze. In a medium bowl, whisk together the confectioners' sugar,
lemon juice and vanilla. Drizzle the glaze over the bread. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 3.75pt 0in 7.5pt;">
<span style="font-family: inherit;">Notes:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 3.75pt 0in 7.5pt;">
<span style="font-family: inherit;">Bread will store in an airtight container in the fridge for 3 days-if it even lasts that long.<o:p></o:p></span></div>
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Make this ASAP!! You'll be so glad you did.</div>
<br />
<br />Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-79290231690193645972014-07-29T11:45:00.001-07:002014-07-29T11:45:43.599-07:00Zucchini Fritters<div class="separator" style="clear: both; text-align: center;">
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I can't get enough of these tasty little fritters-so simple and they're a great do-ahead. Topped with a poached egg...well, they are just the thing.<br />
This recipe is a mash-up of two recipes I love. One from <a href="http://smittenkitchen.com/blog/2011/08/zucchini-fritters/"><span style="color: #0b5394;">Smitten Kitchen</span></a> and the other from <span style="color: #0b5394;"><a href="http://ww.amazon.com/The-Longevity-Kitchen-Satisfying-Age-Busting/dp/1607742942">The Longevity Kitchen Cookbook.</a></span><br />
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<br />
I've made these several times over the last two weeks. I've been playing around with spices. I like to add several grinds of Trader Joe's Everyday Spice Blend to the egg mix. I didn't put it in the recipe because it's not really necessary-I just like using those grinders. The parsley, cilantro, mint medley came to mind as a really nice herb combo, one I had gleaned from the zucchini burgers I made from Jerusalem. I didn't have any mint though.<br />
<br />
<br />
<span style="font-family: inherit;"><b>Zucchini
& Sweet Potato Fritters</b><o:p></o:p></span><br />
<span style="font-family: inherit; font-size: x-small;">inspired by smitten kitchen and The Longevity Kitchen Cookbook</span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;">2 medium zucchini</span><br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: inherit;">1 small sweet potato-about the same size
as the zucchini<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: inherit;">1 small yellow onion</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: inherit;">1 finely chopped scallion-green part only<br />
1 heaped teaspoon coarse or Kosher salt, plus extra to taste<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: inherit;">2 medium eggs, lightly beaten<br />
Freshly ground black pepper<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: inherit;">¼ cup chopped fresh herbs (I used
parsley & cilantro-mint would be good here too)<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: inherit;">1/2 cup all-purpose flour<br />
1/2 teaspoon baking powder<br />
sunflower oil for frying<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Preheat oven to 200 degrees and place a sheet pan inside.<o:p></o:p></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Trim ends off zucchini, peel the sweet potato, slice the onion in
half and peel. Grate everything either
on the large holes of a box grater or in the food processor.<o:p></o:p></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">In a large bowl, toss the shredded vegetables with 1+ teaspoon
coarse salt and set aside for 10 minutes. Line a colander with a clean tea towel
and transfer the grated vegetables into the middle of the tea towel. Gather the
ends and twist and squeeze out as much liquid as you can-there will be a lot.<o:p></o:p></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Return the grated vegetables to a large bowl and loosen the
compact ball with two forks and stir in your chopped herbs. Taste to see if you
need more salt. To the beaten egg add stir in some freshly ground black pepper,
then add to the shredded vegetables. In another small bowl, stir together flour
and baking powder, then stir the mixture into the veg mix as well.<o:p></o:p></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">In a large heavy skillet, heat 2 tablespoons of oil over
medium-high heat until shimmering. I like to use two forks to form small
dollops of the veg mix into the skillet so there’s space between each pattie.
Lightly press them flatter with the back of the fork. Cook the fritters over
moderately high heat until the edges underneath are golden, about 3 to 4
minutes. If you find this happening too quickly, reduce the heat to medium.
Flip the fritters and fry them on the other side until browned underneath
again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer
to baking sheet and then into the warm oven until needed. Repeat process,
keeping the pan well-oiled, with remaining batter. The fritters should continue
to cook in the warm oven for another 10 minutes to finish setting and get a
little more crisp.<o:p></o:p></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Stack them up and top with a poached egg.<o:p></o:p></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">These fritters keep well, chilled in the fridge for a couple of
days though they never last that long.They can also be frozen-place a sheet pan in the freezer, place the cooked fritters on the chilled sheet pan and freeze until solid, about an hour. Transfer the frozen fritters into a freezer bag and drawing or pressing out as much air as possible.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">When you’re ready, bake them on a sheet
pan, in a 325 degree oven until they’re hot and crisp.<o:p></o:p></span></div>
<br />
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<br /></div>
Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-6076783036765884312014-07-28T10:02:00.000-07:002014-07-28T10:02:05.600-07:00Roasted Tomato & Basil Grilled Cheese<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: justify;">
These are a few of my favorite things:<br />
<br /></div>
<div style="text-align: justify;">
<strong>Cheese</strong>~my favorite food in the whole wide world. Truly. This particular spur of the moment concoction uses my everyday go-to cheese, Cabot Vintage Cheddar. I have the great good fortune to spend my 40 hour work week in the most amazing and inspiring foodie mecca's in San Francisco, Bi-Rite Market, where my exposure to cheese has opened up a whole new world. Gone are the days of supermarket block mild cheddar and jack. I've ventured into the world of stinky cheese and haven't looked back.<br />
<br /></div>
<div style="text-align: justify;">
<strong>Slooowww Roasted Tomatoes</strong>~my little kitchen staple.</div>
<div style="text-align: justify;">
<strong><br /></strong><br />
<strong>Basil</strong>-nothing..well, almost ...makes me happier than getting basil to grow on my window sill for more than a week. I've got one going now that's lasted over a month.<br />
<br />
<br />
<br /><br />
<br /><br />
<em>Slow Roasted Tomatoes</em><br />
Pre-heat the oven to 275 degrees.<br />
a pint or two of any small tomato you like-sliced in half lengthwise. In large bowl toss the tomatoes with a good glug of olive oil, sea salt, fresh ground pepper and if you want, some dried herbs such as rosemary, thyme or tarragon.<br />
lay a sheet of parchment paper onto sheet pan and spread the tomatoes out evenly, cut side up. Spoon the liquid left in the bowl back into the cut halves that appear hollow. Use two pans if you need to so the tomatoes aren't crowded.<br />
Bake for 45 minutes.<br />
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br />
<br />
My approach to the grilled cheese:</div>
<div style="text-align: justify;">
Turn on the broiler.</div>
<div style="text-align: justify;">
In a small ramekin, start with 2 tablespoons of softened butter & stir in a dollop of Dijon mustard and 2 tablespoons of grated parmesan.</div>
<div style="text-align: justify;">
Slather on one side of two thick slices of country loaf bread.</div>
<div style="text-align: justify;">
Grate one cup of your favorite cheddar.</div>
<div style="text-align: justify;">
In another small ramekin, spoon up some of those slow roasted tomatoes you've got in the fridge, along with the olive oil it's been encased in. Microwave that for about 30 seconds, just to liquefy the oil. Strain this oil into a non-stick skillet and heat on medium. It's going to start spattering, that's the water from the tomatoes-wait until that stops, then place the slices of bread butter side down and let that get all toasty brown.</div>
<div style="text-align: justify;">
Transfer the toasty grilled bread, toasty side down on a small sheet pan or broiler pan. Pile on the grated cheese and place it under the broiler for a minute then spread the tomatoes over the melty cheese and broil for another minute. I sprinkled this with za'atar, but fresh ground pepper works just fine.</div>
<div style="text-align: justify;">
Remove and let it rest for about a minute and top with some slivered basil.<br />
<br /></div>
Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-91290673376028851392014-07-25T10:33:00.000-07:002015-04-22T14:34:27.440-07:00chicken breasts poached in butter...<div class="separator" style="clear: both; text-align: center;">
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</div>
<br />
<span style="font-family: inherit;">...with wine & cream sauce + other recipes from Julia Child.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">It may not have been the prettiest girl at the dance but it
was pretty damn delicious.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">For the last several weeks I’ve been working on a labor of
love for my niece’s bridal shower, an illustrated collection of recipes, photos
and other kitchen anecdotes which boiled all down to family, friends and food.</span></div>
<div style="margin: 0in 0in 10pt;">
<br /></div>
<div class="separator" style="clear: both; margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: inherit;"><a href="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/d3f3a729-9290-4578-811f-609106c7de92.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/d3f3a729-9290-4578-811f-609106c7de92.jpg" height="138" width="400" /></a></span></div>
<div style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">Simultaneously, I had returned to “Dearie” the biography of Julia Child I’d
started last year, then ADD’d elsewhere. I resumed it at the point she gets to
France and the germ of Mastering the Art of French Cooking sprouts. She was
relentless in getting each recipe perfect, persevering through battles with her
co-authors and the rejections from her first publisher. Her determination and goal-oriented stubbornness paralleled and motivated my drive to finish my project.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">She was obsessed. I was curious. Oddly enough, I've never read Mastering the Art of French Cooking, though I had, somewhere, <i>The French Chef
Cookbook</i> I'd picked up a library book sale years ago. I dug it out and I bookmarked a few things.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"></span><br /></div>
<div style="margin: 0in 0in 10pt; text-align: justify;">
<span style="font-family: inherit;">First up: <i style="mso-bidi-font-style: normal;">Supremes
de Volaille a Blanc </i>or Chicken breasts poached in butter, with wine and
cream sauce. A supreme is the skinless, boneless, breast of a chicken removed raw from the whole bird. The recipe calls for 4 "supremes", I cooked 2 fairly large breasts.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">The chicken breasts, rubbed with lemon juice, salt &
pepper (white pepper-Julia only used white pepper) are oven poached in butter, then
a sauce is made from that same chicken juice infused butter by adding broth,
wine and cream-I mean seriously what’s not to love about that? </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"></span><br /></div>
<div style="margin: 0in 0in 10pt; text-align: justify;">
<span style="font-family: inherit;">Julia was first and foremost, a teacher and the recipes are fairly idiot proof, even though I bought half
and half instead of cream. I thought it was cream, so my sauce never quite emulsified
due to the water in the half in half I’m thinking. I whisked really well and it
looked beautiful for about 3 minutes then tiny oily globules started to
form…well…live and learn. It tasted amazing though. I’m thinking, in part,
because I didn’t skimp on the vermouth. By that I mean quality. I used this:</span></div>
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<span style="font-family: inherit;"></span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">I cooked two breasts that were rather large so they took
longer to cook. I may have over cooked them the teeeensiest bit. I guess I could have
cut them in half or even sliced them since that’s what I did after they were
cooked, but I think leaving them whole produces more juice which in turn
flavors the sauce. I used Smart & Final brand beef bouillion-yeah I
know-it’s all I had (I'm a huge fan of the Better Than Bouillion brand). </span><span style="font-family: inherit;">Whatever. They were delicious! The sauce, in spite of my
half and half debacle was rich and flavorful.</span></div>
<span style="font-family: inherit;"></span><br />
<div style="margin: 0in 0in 10pt; text-align: justify;">
<span style="font-family: inherit;">I also made a delicious risotto from the book. It's finished in the oven-- super low-maintenance. You need to start it in some kind of casserole dish that can go from stove top to oven. Julia’s
recipe calls for plain white rice. I had some Arborio left so I used it. Super
simple. Dice onion, sauté in butter, stir in rice and cook for a minute, pour
in bouillion, an herb bag or a <i>bouquet garni</i> of parsley thyme & bay leaf and pop in the oven for 18 minutes. Fluff. Done &
delish.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"></span><br /></div>
<div style="margin: 0in 0in 10pt; text-align: justify;">
<span style="font-family: inherit;">Recipe #3 was <i>Haricots Verts au
Maitre D’hotel-</i>or fresh green beans tossed with butter, lemon juice and
parsley.</span></div>
<span style="font-family: inherit;"></span><br />
<div style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">The green beans are blanched then tossed in a dry pan to
remove the moisture then seasoned with salt & pepper, tossed with butter and
then a splash of lemon juice and chopped parsley. Great recipe. A great way to
cook green vegetables-broccoli, asparagus etc.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Cooking the Chicken Breasts<br /><br />4 supremes<br /> ½ teaspoon lemon juice<br /> ¼ teaspoon salt<br /> Big pinch white pepper<br /> 4 tablespoons butter<br /> A heavy, covered casserole dish that can go from stovetop to oven<br /> A round of parchment paper cut to fit the casserole<br /> A hot serving dish<br /><br /> Preheat the oven to 400 degrees.</span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b>Method:</b></span><br />
<span style="font-family: inherit;"><!--ENDOFINGREDIANTS--></span><span style="font-family: inherit;">
Rub the chicken breasts with drops of lemon juice, and sprinkle lightly with salt and pepper. Heat butter in the casserole until foaming. Quickly roll the chicken breasts in the butter, lay the paper over them, cover the casserole, and place in hot oven. After 6 minutes, press tops of suprêmes with your finger; if still soft and squashy, return to the oven for a minute or two more. They are done when they feel lightly springy and resilient; do not overcook them. Remove the suprêmes to a hot serving dish; cover and keep warm while making the sauce, which will take 2 to 3 minutes.<br /><br /><b> Wine & Cream Sauce:</b><br /> 1/4 cup white or brown stock or canned beef bouillon<br /> 1/4 cup port, Madeira, or dry white vermouth<br /> 1 cup heavy cream<br /> Salt, white pepper, and lemon juice<br /> 2 tablespoons fresh minced parsley<br /><br /> Pour the stock or bouillon and the wine into the casserole with the cooking butter, and boil down rapidly over high heat until the liquid is syrupy. Then pour in the cream, and boil rapidly until lightly thickened. Season carefully with salt, pepper, and drops of lemon juice. Pour the sauce over the suprêmes, sprinkle with parsley, and serve immediately.</span><br />
<span style="font-family: inherit;"></span><br /></div>
<br />
<br />
<b>Risotto</b><br />
<br />
<br />
<span itemprop="ingredients">1/3 cup finely minced <span class="ingredient">onions</span></span><br />
<span itemprop="ingredients">2 tablespoons <span class="ingredient">butter</span></span><br />
<span itemprop="ingredients">1 cup unwashed raw white rice </span><br />
<span itemprop="ingredients">¼ cup dry white French <span class="ingredient">vermouth</span>, optional</span><br />
<span itemprop="ingredients">2 cups light <span class="ingredient">chicken stock</span> heated in a small saucepan</span><br />
<span itemprop="ingredients"><span class="ingredient">Salt</span> and freshly ground pepper</span><br />
<span itemprop="ingredients">1 <span class="ingredient">bay leaf</span> (or a small herb bouquet—l small <span class="ingredient">bay leaf</span>, 1/8 tsp thyme, and 3 parsley sprigs tied in washed cheesecloth)</span><br />
<div class="section_title">
<h3>
Method:</h3>
</div>
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<span itemprop="recipeInstructions">Sauté the onions slowly in the butter for several minutes until soft and translucent. Stir in the rice and sauté, slowly stirring, for several minutes more until the grains, which first become translucent, turn a milky white. This step cooks the starchy coating and prevents the grains from sticking.<br />
Braising. If you are using vermouth, stir it in now and let it boil down for a moment. Blend in the chicken stock, correct seasoning, and add the bay leaf or herb bouquet. Bring to the boil, stir thoroughly, then cover tightly and finish in the oven, baking for 18 minutes. Do not stir it at all during this time. Check to see if there's any liquid at the bottom and return to the oven for another 2 minutes if necessary. Remove the bay leaf or herb bouquet, fluff the rice with a fork, taste & adjust seasoning if needed.<br />
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<b>Green Beans</b><br />
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2 pounds of green beans<br />
6-7 quarts boiling water<br />
2 tablespoons salt<br />
3-4 tablespoons butter cut into 3-4 pieces<br />
salt<br />
pepper<br />
2-3 teaspoons lemon juice<br />
2 tablespoons of minced parsley<br />
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Trim the ends off the beans and plunge them into the boiling, salted water. Boil for about 6-8 minutes- I used the skinny French green beans from Trader Joes so they only took 6 minutes to get to a place I like- or until the larger of the beans is tender but still has a slight crunch. This really depends on the size & quality of your beans. Farm fresh beans will take much less time than beans that have been sitting in the supermarket for a week or whatever. Pluck out a bean, taste it and stop when you like the bite.<br />
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When ready to cook, toss the beans in the dry pot over medium heat until any remaining moisture has evaporated. Season with salt and pepper and stir in one piece of butter. Alternate additions of butter and lemon juice. Top with parsley just before serving.</div>
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I actually watched that episode on You Tube after and learned that it's important to use a big pot of boiling water because it will return to the boil much faster once you've plunged the beans in. The rapid boil and chill is the key to keeping the vegetables al dente and thusly-PERFECTLY cooked!</div>
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Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-55973560755837494512014-07-24T09:14:00.000-07:002014-07-24T09:14:59.536-07:00Everything Bagel Bombs<div class="separator" style="clear: both; text-align: center;">
<a href="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image061020141134141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image061020141134141.jpg" height="300" width="400" /></a></div>
These are wicked. A flavorful scallion cream cheese filling is scooped into little balls and frozen, then wrapped in yeasty dough, washed with beaten egg and coated with an everything bagel mix. As the dough bakes and rises the cream cheese explodes.<br />
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<a href="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image061020141111581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image061020141111581.jpg" height="240" width="320" /></a></div>
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I came upon <a href="http://www.amateurgourmet.com/2012/04/everything-bagel-bombs.html"><span style="color: #45818e;">this recipe</span></a> awhile back at <a href="http://www.amateurgourmet.com/"><span style="color: #3d85c6;">The Amateur Gourmet</span></a> and became quite obsessed with them. Then, as is habit in the little kitchen, I move on, continuously in search of "the next best thing".</div>
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Recently I went back over some of my kitchen faves to compile into an illustrated kitchen journal as a gift for my niece's bridal shower. The bagel bombs were re-tested on the family and all agreed this was a keeper. The link to the recipe has some great step photos.</div>
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<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit; font-size: large;">Bagel
Bombs</span></span></div>
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</span><span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-size: x-small;">from
the <strong>Momofuku Milk Bar Cookbook</strong> by Christina Tosi via <strong>The Amateur Gourmet</strong></span></span></span></span></div>
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<span style="mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Ingredients:</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">8 ounces
cream cheese (plain, not low-fat)</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">One bunch of
scallions, green part thinly sliced</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1 teaspoon
sugar</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1/2 teaspoon
kosher salt + 1/2 tablespoon (for dough) + 3/4 teaspoon for the bagel mix
coating</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1 3/4 cups
(or 225 grams) flour</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1/4 packet
(or 1/2 teaspoon) active dry yeast</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">7/8 cups (or
185 g) lukewarm water</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Neutral oil</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1 tablespoon
white sesame seeds</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">2 teaspoons
black sesame seeds</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">2 teaspoons
poppy seeds</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1 tablespoon
dried onions</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1/2 teaspoon
onion powder</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1/4 teaspoon
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<span style="color: #666666;"><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed, until fluffy. Scrape down the sides of the bowl and add the scallions, sugar, and salt and mix briefly to incorporate. Taste and add a pinch more salt if you like. </span></span><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Scoop the cream cheese on to a parchment-lined cookie sheet in 8 even lumps and freeze until solid, 1 to 3 hours.</span></span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #666666; font-family: inherit;">To make the dough, stir together the flour, salt and yeast in the bowl of your stand mixer. Hold the dough hook in your hand and combine the dry ingredients, add the water and continue mixing by hand for 1 minute, until the mixture has come together into a shaggy mess.</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #666666; font-family: inherit;">Attach the bowl and hook to the mixer and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. If the dough is sticky sprinkle in more flour one tablespoon at a time, until the dough releases from the bottom of the bowl.<span style="mso-spacerun: yes;"> </span>Knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back when lightly poked. </span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #666666; font-family: inherit;">Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #666666; font-family: inherit;">Make the bagel mix by mixing together the salt, sesame seeds, poppy seeds, dried onions, onion powder, and garlic powder. What</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #666666; font-family: inherit;">Preheat the oven to 325.</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #666666; font-family: inherit;">Punchdown and flatten the dough on a smooth, dry countertop. Use a bench scraper to divide the dough into 8 equal pieces. Use your fingers to gently stretch each piece of dough out into a flat disc between 2 and 3 inches wide.</span></span></div>
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<span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #666666; font-family: inherit;">Put a frozen cream cheese ball in the center of each dough circle. Bring up the edges of each round and pinch to seal so that the cream cheese ball is completely encased in dough. Gently roll the ball between the palms of your hands to ensure the bomb has a nice, round shape. Arrange the bombs 4 inches apart on a parchment lined cookie sheet.</span></span></div>
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<span style="color: #666666; font-family: inherit;"><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Whisk the egg and 1/2 teaspoon water together and brush a generous coat of egg wash on the buns. Sprinkle a heavy even coating of the bagel mix all over the bagel bombs~every possible inch, except for the bottoms, should be coated.</span></span></div>
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<span style="color: #666666; font-family: inherit;"><span style="font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Bake the bagel bombs for 20 to 30 minutes. While in the oven, the bombs will become a deep golden brown and a few may have cream cheese explosions. Continue baking until you see this happen! Not to worry–serve them as is or use a small teaspoon to tuck the cream cheese back inside the bagel bomb. Bagel bombs are best served warm out of the oven. Store any leftovers <HA!> wrapped well in plastic wrap, in the fridge for up to 3 days.</span></span></div>
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<span style="color: #666666;"> *</span><span style="mso-fareast-font-family: "Times New Roman";"><span style="color: #666666; font-family: inherit;">Make ahead up until baking. Freeze them on a sheet pan then transfer to a freezer bag. They can go straight from the freezer into the oven.</span></span><br />
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Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-65570159427363588012014-07-14T10:39:00.000-07:002014-07-14T10:39:01.351-07:00Rescue Ramen<div class="separator" style="clear: both; text-align: center;">
<a href="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image060320141829071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i750.photobucket.com/albums/xx141/michelewynne1/Mobile%20Uploads/Image060320141829071.jpg" height="386" width="400" /> </a></div>
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It started as soup.</div>
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This was a refrigerator rescue I concocted whilst house sitting awhile back. I was a stones throw away from my favorite Asian market, New May Wah on Clement Street & 8th Avenue. I love their amazing assortment of frozen dumplings and other potsticker type bites. Along with the array of sauces and the lure of DirectTV back at the house, I was a hermit for close to 3 days, resurrecting my old New Years Eve tradition of an enormous dumpling appetizer dinner, Cosmopolitans and a Sex & the City marathon. Good times.</div>
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The leftovers found their way into the pot.</div>
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I had also picked up a bag of ramen noodles, six curly compressed rounds packaged much like rice cakes.There was an unfortunate clamshell of grape tomatoes in my host refrigerator that begged to be rescued. Of course I slow roasted them. I also had a bag of mixed frozen vegetables at home. This was much more dense than my usual 3-1 broth-to-stuff ratio.</div>
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bring a big pot of <strong><span style="color: #0b5394;">water</span> </strong>to a boil<strong>-</strong>this was 6 quart dutch oven with about 4 quarts of water, then reduce to a simmer.</div>
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<strong><span style="color: #0b5394;">Better Than Bouillon Vegetable Base</span>-</strong>about 2 tablespoons- let it dissolve and taste.-just enough that the water takes on some flavor. Add some salt at this point if necessary. Seasoning at this point is more for flavoring the noodles that will cook in the broth.</div>
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a <strong><span style="color: #0b5394;">garlic clove or two</span></strong> finely chopped & smashed with coarse salt using the side of a knife</div>
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add <strong><span style="color: #0b5394;">potstickers</span></strong> if you have them-either your leftover cooked ones or frozen (let them cook through for about 7-8 minutes)</div>
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*I used both ramen and potstickers just because I had them-but either one alone is fine</div>
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<strong><span style="color: #0b5394;">frozen vegetables</span></strong></div>
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a bunch of <strong><span style="color: #0b5394;">scallions</span></strong>, thinly sliced, white parts in the pot first-hold off on the greens until the end</div>
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any <strong><span style="background-color: white; color: #0b5394;">raw vegetables</span></strong> you're trying to use up, diced</div>
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<strong><span style="color: #0b5394;">ramen noodles</span></strong>-I used one of the cake rounds</div>
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add the<strong> <span style="color: #0b5394;">roasted tomatoes</span></strong>-THIS is what takes the soup up to a brilliant level!!</div>
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add <strong><span style="color: #0b5394;">salt & pepper</span></strong> to taste</div>
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finish with the scallion greens</div>
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you can also use up <span style="color: #0b5394;"><strong>leftover cooked chicken</strong></span>-shred it or dice it.</div>
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<span style="color: #0b5394;"><strong>leftover cooked vegetables</strong></span> work too-dice them up and add them at the end</div>
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This particular batch was big and dense. It lasted through the house-sit. By the last day, most of the broth had been reduced away leaving behind the perfect nest for a couple of poached eggs. </div>
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I felt pretty smug whilst OCD'ing on all that foodTV.</div>
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<br />Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-51726547470865895922014-06-17T11:05:00.000-07:002014-06-17T11:05:37.338-07:00Turkey Zucchini Burgers with Sour Cream Sumac Sauce<br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS", sans-serif;">Another <i>Jerusalem</i> fave. I've made these tasty little sliders several times now and I just can't get enough-they are so flavorful and the sumac sauce just puts it over the top. I double the recipe so I can revel in the leftovers. The first time I made these & packed the leftovers for my office lunch, the aroma wafting from the microwave followed by the visual at my desk had my office mates & bakery peeps mesmerized and fairly disgusted with their $10 deli sandwiches. I made these with the Basmati & Wild Rice in the previous post. This morning I chopped up 3 burgers and tossed the colorful little bites in amongst the rice, nuked it for a minute and topped it off with a poached egg. Needless to say, bliss in a bowl.</span><br />
<span style="font-family: Trebuchet MS;">The great thing about these burgers and the rice dish is that the flavors are at their best at room temperature or slightly warmed so you can make this ahead of time if you decide (and rightly so) you're gonna make this for guests.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">
</span></div>
<div style="text-align: justify;">
<br />
<b><span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">Turkey & zucchini burgers with green onion & cumin</span></span></b><br />
<span style="font-family: Trebuchet MS; font-size: x-small;">from Jerusalem the Cookbook</span><br />
<b><span style="font-family: Trebuchet MS;"><br /></span></b></div>
<b><span style="font-size: small;">
</span></b>
<span style="font-family: Segoe Script,Segoe Script; font-size: small;"><span style="font-family: Segoe Script,Segoe Script; font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">1 pound ground turkey </span><br />
</span></span><br />
<div style="text-align: justify;">
<span style="font-family: Segoe Script,Segoe Script; font-size: small;"><span style="font-family: Segoe Script,Segoe Script; font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1 large zucchini coarsely grated -about 2 cups</span></span></span></div>
<span style="font-family: Segoe Script,Segoe Script; font-size: small;"><span style="font-family: Segoe Script,Segoe Script; font-size: small;">
</span></span>
<div style="text-align: justify;">
<span style="font-family: Segoe Script,Segoe Script; font-size: small;"><span style="font-family: Segoe Script,Segoe Script; font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">3 green onions, thinly sliced </span></span></span></div>
<span style="font-family: Segoe Script,Segoe Script; font-size: small;"><span style="font-family: Segoe Script,Segoe Script; font-size: small;">
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1 large free-range egg </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">2 tablespoon chopped mint </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">2 tablespoons chopped cilantro </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">2 cloves garlic, crushed </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1 teaspoon ground cumin </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1 teaspoon salt </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">½ teaspoon freshly ground black pepper </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">½ teaspoon cayenne pepper </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">About 6 ½ tbsp of sunflower oil, for searing </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span></div>
</span><div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
</span><b><span style="font-size: small;"><div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span></div>
</span></b><span style="font-size: small;"><span style="font-size: small;"><div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;"><b>sour cream & sumac sauce</b></span></div>
<span style="font-family: Trebuchet MS;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span></div>
</span><span style="font-family: "Trebuchet MS", sans-serif;">scant 1/2 cup sour cream</span>
</span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><span style="font-size: small;">scant </span></span><span lang="JA" style="font-size: small;"><span lang="JA" style="font-size: small;">⅔ </span></span><span style="font-size: small;"><span style="font-size: small;">cup Greek yogurt </span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"></span></span><br />
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">1 teaspoon lemon zest</span></span></span></div>
<span style="font-size: small;"><span style="font-size: small;">
</span></span>
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1 small clove garlic, crushed </span></span></span></div>
<span style="font-size: small;"><span style="font-size: small;">
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1 ½ tablespoon olive oil </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1 tablespoon sumac </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">½ teaspoon salt </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">¼ teaspoon freshly ground pepper </span><br />
<span style="font-family: Trebuchet MS;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed. </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Preheat the oven to 425°F. In a large bowl, combine all the ingredients for the meatballs except the sunflower oil. Mix with your hands and then shape into about 18 burgers, each weighing about 1 ½ oz. </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Pour enough sunflower oil into a large frying pan to form a layer about inch thick on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed, until golden brown. </span></div>
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</span></div>
</span><div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
</span><br />
<div style="text-align: justify;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">Carefully transfer the seared meatballs to a baking sheet lined with a silpat or parchment paper and place them in the oven for 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over or on the side</span></span><span style="font-family: Courier New,Courier New; font-size: small;"><span style="font-family: Courier New,Courier New; font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">.</span> </span></span></div>
Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-31171550089369294472014-06-12T11:55:00.000-07:002014-06-17T11:57:06.544-07:00BLTCA pinwheels<div class="separator" style="clear: both; text-align: center;">
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This is another one of my office lunch go-to's, a super simple make ahead using either leftover chicken or grill up a chicken breast or two. I cooked up and crumbled some bacon and mixed it with my home made mayo. I added a little adobo sauce to the mayo for some kick, that's why its pink.</div>
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<div style="text-align: center;">
Bacon, lettuce, tomato, chicken & avocado.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A great everyday lunch wrap or you can fancy it up by slicing it into pinwheels. Tightly roll, wrap with plastic twisting the ends. Chill for at least an hour or overnight if you want to make several up on a Sunday and have one for lunch the next day. This is also a great way to use up leftover salad that's gone wilty. </div>
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There's really no recipe for this but here are the components:<br />
<br />
<br />
cooked chicken breast diced up<br />
cooked bacon crumbled<br />
mayonnaise<br />
salt & pepper to taste<br />
<br />
Mix everything together in a bowl and set aside.<br />
<br />
<div style="text-align: justify;">
several leaves of lettuce, stacked and tightly rolled, then sliced into a chiffonade (thin strips)</div>
<div style="text-align: justify;">
one tomato-diced</div>
<div style="text-align: justify;">
several basil leaves, stacked and tightly rolled, then sliced into a chiffonade</div>
<div style="text-align: justify;">
one avocado halved, then quartered-make a bunch of diagonal cuts to, but not through the skin, scoop the slices out of the skin with a spoon</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
On a large tortilla spread about a half cup of the chicken over two thirds of the tortilla. On the top third spread out just some of the mayonnaise so the tortilla will stick at the end.</div>
<div style="text-align: justify;">
Top the mix evenly with lettuce, tomato, basil and slices of avocado. Finish with a couple of turns of fresh cracked pepper. </div>
<div style="text-align: justify;">
Beginning at the filling end, tightly roll up toward the plain end, you don't need to tuck the sides in.</div>
<div style="text-align: justify;">
Tear off a sheet of plastic wrap and lay it flat on your work surface. Place your roll on the bottom edge and center it. Roll it up and then twist the ends tightly. Refrigerate for at least an hour.</div>
<br />
Enjoy!<br />
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<br />Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0tag:blogger.com,1999:blog-80577748848830303.post-75043781412573345782014-06-06T10:26:00.001-07:002014-06-06T10:33:52.495-07:00Basmati & Wild Rice with Chickpeas, Herbs & Fried Onions<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">The latest from <em>Jerusalem</em>, the best cookbook I've never owned. </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">I
have problems cooking rice. Seems so simple “follow package directions”. Never
fails, it’s usually undercooked and burning to the bottom of the pan before
it’s done…just a whisper of a flame and I still end up with scorched rice. <br />
Add more water and I end up with clumpy moist rice. Not good either. Then I
came across Jamie Oliver’s method of boiling, draining & steaming rice, now
this is how I cook all my grains. This requires a little more attention & the use of a couple of tools but it results in more control and a grain that ideally suits it's final purpose.</span><br />
<span style="font-family: Trebuchet MS;"><em><br /></em><br />
<em>The Jamie Oliver Method of cooking white rice:</em><br />
<br /><br />
Get a large pot of salted water boiling.<br />
Add 1 1/2 cups of well-rinsed rice (in a mesh strainer-run it under cold water for about a minute-until the water runs clear)_<br />
when the rice starts dancing around, boil for 5 minutes** from that point on.<br />
Strain the rice in a colander and cover with aluminum foil, pressing it down onto the surface of the rice. Add an inch of water back into your original pot and bring that back to a boil.<br />
Reduce the heat to a simmer and place your colander of foil-covered rice back into the pot and place the pot cover back on as well.<br />
Let it simmer and steam for 10** minutes.<br />
<br /><br />
**These times will vary depending on the grain-white rice being the quickest cook and farro taking the longest. At the first point, you're looking for the grain to be chewy but still slightly underdone. The grain is finished when you think it's finished-the simmer & steam time can take up to 30 minutes depending on the grain. Taste it every 10 minutes & check that the water hasn't boiled away.<br />
<br /><br />
This dish has two different types of rice which require preparation separately. You can choose to go with one type if you want but what works here is the two different textures that are going on. Basmati is lighter & fluffier while the wild rice is firmer.</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">As I sit here and eat this I’m struck by two
things: It’s beautiful to look at, I hope my pictures do it justice.<i style="mso-bidi-font-style: normal;"> </i>The rice is yellowed from the curry and
flecked with loads of fresh bright green herbs and the deep red from the dried
cranberries and finally the crispy brown of the fried onions. Ottolenghi loves
his fried onions for good reason. They add a level of crispiness and savory
complexity. I added a bunch of chives I’d just trimmed the flower off. They
were teetering on the edge of the compost bin.</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span></div>
<div style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;"><strong><br /></strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Basmati & Wild Rice with Chickpeas, Herbs & Fried Onions</strong></span></div>
<div style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Trebuchet MS; font-size: x-small;">adapted from Jerusalem the Cookbook by Yotam Ottolenghi & Sami Tamimi</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">⅓
cup wild rice</span></div>
<div style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">2
½ tablespoons olive oil</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">2
¼ cups basmati rice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">boiling water</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">2
teaspoon cumin seeds</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1½ teaspoons curry powder</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1
½ cups cooked and drained chickpeas (canned are good)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">¾
cup sunflower oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1
medium onion, thinly sliced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1
½ teaspoon all-purpose flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">⅔
cup currants</span><br />
<div style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">2
tablespoons chopped flat leaf parsley</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1
tablespoons chopped cilantro</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">1
tablespoons chopped dill</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="color: #0070c0;"><span style="color: #666666; font-family: "Trebuchet MS", sans-serif;">I added about 2 tablespoons fresh chives-just what I had on hand
and not be wasteful=)</span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">Salt
and freshly ground pepper</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div style="line-height: normal; margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Trebuchet MS", sans-serif;">Method</span></b></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
Rinse the wild rice in a mesh strainer and place in small sauce pan. Fill with water and bring to a boil. Continue to boil until the rice is chewy then transfer to a mesh strainer or small colander and steam it (as directed above) to it's finish.</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">To cook the basmati rice, pour 1 tablespoon
of the olive oil into a medium saucepan with a tightly fitting lid and place
over high heat. Add the rice and ¼ teaspoon salt and stir as you warm up the
rice. Carefully add the boiling water filling the saucepan about 3/4 full, once the rice is boiling and dancing around, continue to boil for 5 minutes, then transfer into a colander and simmer & steam to it's finish. Turn off the heat, remove the foil and place a clean tea towel over the pot and place the lid back on. Let it sit for 10 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><span style="font-family: "Trebuchet MS", sans-serif;">While the rice is cooking, prepare the
chickpeas. Heat the remaining 1 ½ tablespoons of olive oil in a small saucepan over high
heat. Add the cumin seeds and curry powder. Wait for a couple of seconds, and
then add the chickpeas and ¼ teaspoon salt; make sure you do this quickly or
the spices may burn in the oil. Stir over the heat for a minute or two, just
heat the chickpeas then transfer to a large mixing bowl.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div style="line-height: normal; margin: 0in 0in 10pt; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Wipe the saucepan clean, pour in the
sunflower oil, and place over high heat. Make sure the oil is hot by throwing a
small piece of onion; it should sizzle vigorously. Use your hands to mix the
onion with the flour to coat it slightly. Take some of the onion and carefully
(it may split) place it in the oil. Fry for 2 to 3 minutes, until golden brown,
then transfer to paper towels to drain and sprinkle with salt. Repeat in
batches until all the onion is fried.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Finally,
add both types of rice to the chickpeas and then add the currants, herbs, and
fried onion. Stir, taste and add salt and pepper as you like. Serve warm or at
room temperature.</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">
</span></div>
<div style="line-height: normal; margin: 0in 0in 10pt; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">This
makes a lot of rice. Perfect for leftovers and cookin’ up for a morning fried
rice.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;">
</span><br />
<div style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "Trebuchet MS", sans-serif;">This
is really, really good.</span></div>
<br />Michele Wynnehttp://www.blogger.com/profile/15705798817897802264noreply@blogger.com0