tag:blogger.com,1999:blog-14998852902783962062024-03-14T09:35:37.158-07:00The Farm Grown GastronomeThe Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-1499885290278396206.post-51727781373160590232013-03-02T11:46:00.000-08:002013-03-02T11:46:21.638-08:00Mexican Lasagna<span style="font-size: large;">Mexican Lasagna</span><br />
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<span lang=""><span style="font-family: Arial, Helvetica, sans-serif;">Tim and I walked into Wegmans a couple of weekends ago discussing the same conundrum we hash out every time we go grocery shopping...what should we have for dinner this week? I am ALWAYS in the mood for something with a Mexican flair and Tim (who is not always craving flavahs from South of the Border) was in agreement, so we made some light and fresh chicken tacos. We roasted four boneless skinless chicken breasts and then shredded the meat. We added three packets of Sazon seasoning, cumin and cayenne to the shredded meat. The we mixed up pico de gallo as well as guacamole. Our tacos for a week were composed of the delicious chicken, pico, guac, cheddar, black beans and a dollop of light sour cream all wrapped up in a soft corn taco shell...YUM! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So what's the catch? We used FOUR chicken breasts! What were we thinking? We had tacos all week long and STILL had leftover chicken (as well as leftover shells). We were tacoed out (shhh...don't tell the Taco Bell chihuahua...or my beloved Chipotle!) but wanted to find a use for the still tasty leftovers. Hence, this Mexican Lasagna was born. And oh my word it was delicious! What a way to use leftovers! We are hooked and are already discussing ways we might tweak it next time. Here is what I did:</span><br />
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</span><span style="font-size: large;">Ingredients</span><br />
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<span lang=""><span style="font-family: Arial, Helvetica, sans-serif;">12 Corn tortilla shells<br />
15 Oz. enchilada sauce<br />
2 Cups cheese, shredded (I used a mix of cheddar and Jack)<br />
1 1/2 Cups taco meat (we had the shredded chicken)<br />
1 Bag frozen southwest vegetable blend, defrosted (mine was peppers and onions)<br />
1 15 Oz. can black beans, drained<br />
Sour cream for topping</span><br />
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<span lang=""><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 400 degrees. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To assemble this fiesta-fit feast, I used a 7x11 baking dish and began by spreading a few spoonfuls of the enchilada sauce in the bottom of the dish to prevent sticking.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Then I layered three of the taco shells on top of the sauce.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I topped the shells with one third of my chicken,</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Followed by one third of my vegetables,</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A nice big handful of beans,</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And a sprinkle of cheese.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Then I put on more three more tortillas and spread a generous helping of sauce on top of them. After that I repeated the chicken, vegetables, beans and cheese as well as the taco shells and enchilada sauce until I had three layers (I gently pressed down on the taco shells after each layer to help it all fit in the dish :-)). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">On top of the final layer of cheese, I placed a final layer of tortilla shells, </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">a generous pour of sauce to keep everything moist </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">and a sprinkle of cheese.</span> <br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Then I baked it for 25 minutes, until it was bubbling and heated through. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOv2iI3FIPLlF-spNmGZC1aIOzs2KT8DXaiSpoUlZd_38JErYWYJmQ0DWjS1Mj21Qz6CuDhSv2PSOEYksEpEXLZ-1xAssTXV_2fN9Lvd_YivT0FzbleVBFrsgUUq3Xq7XnVEJL6djcCcb/s1600/DSCN2305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOv2iI3FIPLlF-spNmGZC1aIOzs2KT8DXaiSpoUlZd_38JErYWYJmQ0DWjS1Mj21Qz6CuDhSv2PSOEYksEpEXLZ-1xAssTXV_2fN9Lvd_YivT0FzbleVBFrsgUUq3Xq7XnVEJL6djcCcb/s320/DSCN2305.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I let it sit for a couple of minutes and then sliced it, topping each slice with sour cream. It was absolutely delicious and did not feel at all like a leftover remake!</span> <br />
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</span></span><span style="font-size: large;">Now, if only I could figure out new purpose for my holey socks...</span>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com1tag:blogger.com,1999:blog-1499885290278396206.post-5830732196942887232012-12-19T15:35:00.001-08:002012-12-19T15:35:51.385-08:00Peanut Butter Cup Cookies<span style="font-size: large;">Peanut Butter Cup Cookies</span><br />
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<span lang=""><span style="font-family: Arial, Helvetica, sans-serif;">'Tis the season for cookies! Christmas is almost here and I have been baking, baking, baking! I love spending this month making cookies...not only because I love eating them, but because I love the experience of baking. Baking is a wonderful way to spend time with loved ones. This year I was able to bake with my husband, my mom, one of my sisters, my grandmother, my aunts and cousins and my cousins' children! What fun! The memories will last a lifetime! I absolutely love baking family recipes...cookies I grew up making...and sharing these recipes and experiences with my family's next generation. Watching the little ones decorate Great Grandma's sugar cookie cuts-out and our family's Italian sugar cookies just makes me feel that special holiday glow. Passing these recipes and experiences down through the family...I can't think of a better way to share our heritage.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">These peanut butter cup cookies are definitely a family favorite! I have helped make them every Christmas since I was tall enough to reach the table. They have become my husband's "must have" Christmas cookie and we love to make them together. They are also super simple! Here is what you need:</span><br />
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<span style="font-size: large;">Ingredients</span><br />
<span lang=""><span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 Cup flour</span><br />
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1/2 Teaspoon salt</span><br />
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1/2 Cup brown sugar</span><br />
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1/2 Cup granulated sugar</span><br />
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1/2 Cup shortening</span><br />
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1 Teaspoon baking soda</span><br />
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1 Egg</span><br />
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1/2 Cup peanut butter</span><br />
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2 Tablespoons milk</span><br />
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1 Teaspoon vanilla</span><br />
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40 or so peanut butter cups, unwrapped</span><br />
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<span style="font-size: large;">Step 1</span><br />
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<span lang=""><span style="font-family: Arial, Helvetica, sans-serif;">The first step is to unwrap your peanut butter cups. Once the cookies are out of the oven, you will need to QUICKLY place the cups in the hot cookie, so I like to get ready before I do anything else by unwrapping them. I also like to eat one...or two...or three...</span><br />
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<span style="font-size: large;">Step 2</span><br />
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<span lang=""><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 375 degrees. Then cream the sugars, peanut butter and shortening until fluffy (approximately 3 to 5 minutes). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Then add the rest of the ingredients and mix until just combined. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The dough will be fairly crumbly but should stick together when pressed.</span><br />
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<span style="font-family: Arial;"></span> </span><span style="font-size: large;"></span><br />
<span style="font-size: large;">Step 3</span><br />
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<span lang=""><span style="font-family: Arial, Helvetica, sans-serif;">Fill mini muffin tins 2/3 the way up each cup, pressing the dough to make it smooth and to evenly fill the cup. I get about 40 cookies from this recipe. Then bake for 10 - 12 minutes, until slightly browned.</span><br />
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<span style="font-size: large;">Step 4</span><br />
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<span lang=""><span style="font-family: Arial, Helvetica, sans-serif;">As soon as you take the cookies out of the oven, press a peanut butter cup in the center of each one until the top of the cup is level with the top of the cookie. Then refrigerate the cookies in the pan (if you are impatient like me...if you aren't, just let them cool completely on the counter :-)) for about 20 minutes. Then use a paring knife to loosen the cups and pop them out of the tin.</span> <br />
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</span><span style="font-size: large;">Enjoy while the peanut butter cup is still melted...the gooey chocolate and peanut butter is soooo good! Leave some for Santa and I guarantee you won't receive coal!</span>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-46235203539313479772012-11-05T17:52:00.000-08:002012-11-05T18:05:35.226-08:00Best Cranberry Sauce Ever!<span style="font-size: large;">Best Cranberry Sauce Ever</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqHUe7bcQJuTwfNSWKDE5MZzuhsHwDdohI6LyhLG969KJpqWQKgjTDwPmBcVfLZ_f4mLwem4cIJSvfm-9miRYDa24_nBnQtCAQCdsR6hyoyL6uJf46QIjW4rLhiRBUQBVyMm_2drKX1HR/s1600/DSCN2236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqHUe7bcQJuTwfNSWKDE5MZzuhsHwDdohI6LyhLG969KJpqWQKgjTDwPmBcVfLZ_f4mLwem4cIJSvfm-9miRYDa24_nBnQtCAQCdsR6hyoyL6uJf46QIjW4rLhiRBUQBVyMm_2drKX1HR/s320/DSCN2236.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It is this gastronome's favorite time of year! The weather is cool, November is here and Turkey Day is rapidly approaching! What could be better than a holiday that centers around sitting down with family and friends to enjoy a labor of love together? I can't think of anything I would rather do. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In fact, I love this beautiful holiday so much that I begin looking for recipes and ideas as soon as September begins. I love to incorporate one or two new dishes into each Thanksgiving, while keeping the favorite stand-bys. This is one of my favorite dishes and I have made it year after year. I started using this <a href="http://www.foodnetwork.com/recipes/paula-deen/waynes-cranberry-sauce-recipe/index.html" target="_blank">Paula Deen recipe</a> years ago and have changed it a little each year. I tweaked it even more this year in preparation for my favorite day and was so happy with the results. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I actually used to hate cranberry sauce. Or should I say "cranberry sauce." You know what I am talking about. The stuff that comes out of a can still looking like a can - ridges and all. Seriously. You can see the ridges. The first time I made this dish, I remember wondering why I ever thought cranberry sauce could only come in that hideous form. I went from a cranberry sauce hater to a cranberry sauce lover. Give this a try this year. When you taste the tart berries, mixed with the sweet apple and sugar, the tang and brightness of citrus and the crunch of the walnuts, I know you won't be disappointed.</span><br />
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<span style="font-size: large;">Ingredients</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Cup sugar<br />1 Cup water<br />1 12 Ounce bag fresh cranberries<br />1 Apple, peeled and chopped<br />1 Cup chopped walnuts<br />1/4 Cup Grand Marnier<br />2 Tablespoons apple brandy<br />Zest of 1 orange<br />Juice of 1/2 an orange<br />Juice of 1/2 a lemon<br />1 Teaspoon cinnamon<br />1/2 Teaspoon nutmeg</span><br />
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<span style="font-size: large;">Step 1</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Begin by prepping (of course, you know me! Prep then cook!:-)) your ingredients. Peel and chop the apple, chop your walnuts if you bought them whole or halved, zest the orange and juice the half orange and lemon.</span><br />
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<span style="font-size: large;">Step 2</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">The prep for this dish was easy, wasn't it? The cranberry sauce only gets easier too...unbelievable, right?! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine the water and sugar over medium-high heat and stir them until it begins to boil. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Then add the cranberries and return it to a boil.</span><br />
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<span style="font-size: large;">Step 3</span><br />
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<span style="font-family: Arial;">When the cranberries begin to boil, add the rest of the ingredients and reduce the heat to a simmer. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stir the mixture occassionally and allow to to simmer for 10 - 15 minutes. The cranberries will burst and combine with the apple pectin to create a ruby red, thick sauce. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Let it cool completely and the store it in the refrigerator. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Another beautiful thing about this sauce is you can keep it in the fridge for a few days, so it is definitely not one of those last minute, stressful dishes!</span>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-29361220658000952072012-10-07T12:18:00.000-07:002012-10-07T12:18:51.985-07:00Roasted Vegetable Soup<span style="font-size: large;">Roasted Vegetable Soup</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I’m baaaaaaccckkkk (said by a creepy little girl sitting in front of a TV).<span style="mso-spacerun: yes;"> </span>Can you tell I’m enjoying October and all this beauteous month brings with it?<span style="mso-spacerun: yes;"> We</span> have amped up the horror movie viewing (hence the previous reference...), donned our football jerseys, had more pumpkin spice lattes than any one person should have by the beginning of October, worked them off by crunching on the now falling leaves and broken out the flavors of this, my favorite, season.<span style="mso-spacerun: yes;"> </span>Welcome back fall!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For my first post in more months than I care to admit, I want to feature an insanely simple and delicious soup we made recently.<span style="mso-spacerun: yes;"> </span>For this soup (adapted from Ina Garten), we began by roasting vegetables.<span style="mso-spacerun: yes;"> </span>If you have never roasted veggies, you need to give it a try.<span style="mso-spacerun: yes;"> </span>Something magical happens to a vegetable in the oven.<span style="mso-spacerun: yes;"> </span>Squash, brussel sprouts, asparagus, cauliflower…all veggies that simply need a little olive oil, salt, pepper and a hot oven for fabulous things to happen.<span style="mso-spacerun: yes;"> </span>Enjoy this particular soup for dinner with some crusty bread, or for lunch at work on a chilly day (yep, it is nutritious and light enough for a guilt free lunch).</span></div>
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<span style="font-size: large;">Ingredients</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Pound Carrots</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Pound Parsnips</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Large sweet potato</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Pounds Butternut squash</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Spanish onion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Teaspoons salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">½ Teaspoon pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon dried thyme</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 Cups chicken stock (I prefer unsalted)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span></div>
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<span style="font-size: large;">Step 1</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">As always, I begin by prepping my veggies.<span style="mso-spacerun: yes;"> </span>Go ahead and preheat the oven to 425 degrees.<span style="mso-spacerun: yes;"> </span>Then peel the carrots, parsnips, sweet potato, squash and onion.<span style="mso-spacerun: yes;"> </span>Cut each of the veggies into about 1 ¼ inch pieces.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Place them in a large bowl and add the olive oil, 1 ½ teaspoons salt, ½ teaspoon pepper and thyme.<span style="mso-spacerun: yes;"> </span>Toss the veggies to evenly coat them.<span style="mso-spacerun: yes;"> </span>Then place them in a single layer on two sheet pans.<span style="mso-spacerun: yes;"> </span>Place the pans in the oven and roast the vegetables for 45 minutes to 1 hour, turning them every 15 minutes, so they are evenly cooked.<span style="mso-spacerun: yes;"> </span>You want the veggies to have some nice browning on them…brown = flavor!</span></div>
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<span style="font-size: large;">Step 2</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When the vegetables are finished, heat the chicken stock in a large pot.<span style="mso-spacerun: yes;"> </span>Add the vegetables to the stock.<span style="mso-spacerun: yes;"> </span>Using an immersion blender, standing blender or food processor, puree the soup.<span style="mso-spacerun: yes;"> </span>You want it to be thick, but not mashed potatoes thick.<span style="mso-spacerun: yes;"> </span>I ended up adding a little water just to thin it out.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>When it is a nice consistency, stir in salt and pepper to taste.</span></div>
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<span style="font-size: large;">It's that easy! Enjoy on a cool autumn day!</span><br />
The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-15688675425968989782012-03-14T04:47:00.000-07:002012-03-14T04:47:06.278-07:00Chicken Tikka Masala<span style="font-size: large;">Chicken Tikka Masala</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmau1F0ZJWB7GBLT3i0fPnacaL628l50O-zVs2d4PUv2l3H6vL51CU6i_hYDrxn0WC76y0pnsaArpEDod-ITjwFj1BIKieYnC0ixQf-S59S3wZej4IPE_6Qx-mJsMLu0CvDJwOiqi3uMZ/s1600/DSCN1969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmau1F0ZJWB7GBLT3i0fPnacaL628l50O-zVs2d4PUv2l3H6vL51CU6i_hYDrxn0WC76y0pnsaArpEDod-ITjwFj1BIKieYnC0ixQf-S59S3wZej4IPE_6Qx-mJsMLu0CvDJwOiqi3uMZ/s320/DSCN1969.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">My youngest sister, Sarah, my husband, Tim, and I all love to cook, so a couple of years ago, we had Sarah over for a dinner and a movie night, during which we would actually make the dinner.<span style="mso-spacerun: yes;"> </span>We made a French themed meal and watched <i style="mso-bidi-font-style: normal;">Julie and Julia</i>.<span style="mso-spacerun: yes;"> </span>We had such a blast cooking, eating and watching a movie together that we have repeated the event with different foods and different movies.<span style="mso-spacerun: yes;"> </span>It’s become somewhat of a tradition and I absolutely love that we all share this passion of pleasing the palate!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When my birthday came around last month, my sister gave me a fantastic present…she gave me a movie on DVD and said we would have another dinner and movie event…food of my choice!<span style="mso-spacerun: yes;"> </span>What a fun and special gift!<span style="mso-spacerun: yes;"> </span>I thought long and hard about my selection and finally decided upon my favorite Indian dish, Chicken Tikka Masala.<span style="mso-spacerun: yes;"> </span>I had never tried my hand at cooking Indian cuisine and thought this would be the perfect time…if we all failed, we would fail together and have a good laugh.<span style="mso-spacerun: yes;"> </span>But we didn’t fail.<span style="mso-spacerun: yes;"> </span><a href="http://www.foodnetwork.com/recipes/aarti-sequeira/chicken-in-creamy-tomato-curry-chicken-tikka-masala-recipe2/index.html" target="_blank">Aarti Seguiera’s recipe</a>, with just a couple tweaks, was PERFECT and tasted just like the dish I have tried in multiple restaurants!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I sent some leftovers home with Sarah and my mom, not knowing what it was, tried it and loved it!<span style="mso-spacerun: yes;"> </span>She’s never eaten Indian EVER, so please don’t be scared away from trying this.<span style="mso-spacerun: yes;"> </span>It is flavorful, fresh and delicious with just a hint of spice.<span style="mso-spacerun: yes;"> </span>Here’s how we did it!</span><br />
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<span style="font-size: large;">Ingredients</span><br />
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<span style="font-size: large;">Marinade</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Cup plain yogurt, whisked smooth</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons ginger-garlic paste (recipe below)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Teaspoon pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Pound boneless, skinless chicken breasts, cut into 1 – 1 ½ inch chunks</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><span style="font-size: large;">Sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Teaspoons olive oil</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 Cup ginger-garlic paste</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Serrano peppers (seeded according to your spice preference), diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons tomato paste</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon garam masala (Indian spice blend found in the regular spice aisle)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Teaspoons paprika</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">8 Roma tomatoes, diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Teaspoons salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 to 2 Cups water</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Red bell pepper, seeded and cut into 1 inch chunks</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup heavy cream</span></div><br />
<span style="font-size: large;">Ginger-Garlic Paste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ Cup Garlic cloves, whole (I used a little more than 1 bulb)</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup fresh ginger, peeled, and cut into chunks</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Cup canola oil</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Cilantro for garnish</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Cooked basmati rice, naan (Indian bread)…or both if you are us! <span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;"></span></span></span><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">The first thing you will need to do is marinate the chicken, and in order to do that, you need to make the paste.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTqfGC-v4017HB6OR-Lmvl-v9d6fXncKD6Smh7HFGZ0Of0IE-K4I0KspLt_kytOYTienLXm2XP9kp6ZoGnOwK68nO68Rg9gWVOgbVGPt3EimBRpvb0utygflgwOnKAC11vKzbi6tPovbF/s1600/DSCN1956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTqfGC-v4017HB6OR-Lmvl-v9d6fXncKD6Smh7HFGZ0Of0IE-K4I0KspLt_kytOYTienLXm2XP9kp6ZoGnOwK68nO68Rg9gWVOgbVGPt3EimBRpvb0utygflgwOnKAC11vKzbi6tPovbF/s320/DSCN1956.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>So peel your garlic cloves and throw ½ cup of whole cloves into the small bowl of a food processor.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquPICzkjBRKdRUqReeNwAYcWRctFM4rKX-vOX9c1e2dS66rbvhm_sBo3_XEZwXpb46dQBMvV0QrRwR1y5W7GXfP7bXWY0HeRhKxdBdWiNDd6vth_NBM7tX9R_pVNR4w2getjPzHFtlHcV/s1600/DSCN1957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquPICzkjBRKdRUqReeNwAYcWRctFM4rKX-vOX9c1e2dS66rbvhm_sBo3_XEZwXpb46dQBMvV0QrRwR1y5W7GXfP7bXWY0HeRhKxdBdWiNDd6vth_NBM7tX9R_pVNR4w2getjPzHFtlHcV/s320/DSCN1957.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Then peel your ginger, cut it into chunks, and put ½ cup of it into the food processor.<span style="mso-spacerun: yes;"> </span>Finally, add your canola oil and process.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgD5IcjS-67AhjjqvarKXZjdRTrZDOfytG69IioqSUNFrADU43oO64HWff7M9c0Uqjsap8PPyEAKqPOcirEjhBL8J0voC6fE_LmIP91hf4nQGuSi25lyEQTCFnphrAzv-u3VwAl9885JJV/s1600/DSCN1958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgD5IcjS-67AhjjqvarKXZjdRTrZDOfytG69IioqSUNFrADU43oO64HWff7M9c0Uqjsap8PPyEAKqPOcirEjhBL8J0voC6fE_LmIP91hf4nQGuSi25lyEQTCFnphrAzv-u3VwAl9885JJV/s320/DSCN1958.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Just keep using a spatula to push the mixture down toward the blade periodically and process it until it resembles a paste.<span style="mso-spacerun: yes;"> </span>Transfer the paste into a jar or container and proceed…</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Cut your chicken breasts into pieces.<span style="mso-spacerun: yes;"> </span>You want them to be large bite-sized chunks.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37DE2s_Lpt9rv8UQXWbHHkqwfnclyBSSvBRCmYk11C2PRQ9Mwm_706stBk3BQxMzOp1-WP9olO2YFo6xBTk8PMzz6qcIzHjJvTCr4xBJy70Xqgf3SzOKSN1tdS1i2cFwu8yoLsHviv6zI/s1600/DSCN1959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37DE2s_Lpt9rv8UQXWbHHkqwfnclyBSSvBRCmYk11C2PRQ9Mwm_706stBk3BQxMzOp1-WP9olO2YFo6xBTk8PMzz6qcIzHjJvTCr4xBJy70Xqgf3SzOKSN1tdS1i2cFwu8yoLsHviv6zI/s320/DSCN1959.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Whisk the yogurt with 3 tablespoons of the paste you just made as well as 1 teaspoon salt and ½ teaspoon pepper.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6YLfO3yA7xQrW1eUsJ090Oe7GrGvAVBEMpPfUjqHiHQZg4gZaplWkAn7gZRQOecdc6qYuyIYQvqezYbC3b-P7QejZpCOCaGiy9NDS1Cim69fU3Hz6d9c4H_ydd0GNQP2WgLyMvUVvlGF/s1600/DSCN1960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6YLfO3yA7xQrW1eUsJ090Oe7GrGvAVBEMpPfUjqHiHQZg4gZaplWkAn7gZRQOecdc6qYuyIYQvqezYbC3b-P7QejZpCOCaGiy9NDS1Cim69fU3Hz6d9c4H_ydd0GNQP2WgLyMvUVvlGF/s320/DSCN1960.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Then add your chicken and toss it in the mixture.<span style="mso-spacerun: yes;"> </span>Cover it and let it marinate in the fridge for at least 30 minutes.<span style="mso-spacerun: yes;"> </span>While the chicken marinates, you might want to prep the Serrano peppers for later.<span style="mso-spacerun: yes;"> </span>Just remember seeds = heat and clean your peppers according to your taste!<span style="mso-spacerun: yes;"> </span>I can <i style="mso-bidi-font-style: normal;">kinda</i> handle the heat, so 1 was seeded and 1 was not…okay, I’m a little wimpy…</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">During the marinating, it’s also a good idea to dice your tomatoes so they are ready once you start your sauce…just looking out for ya…don’t want ya’ll stressed trying to juggle too many jobs in the kitchen at one time!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">While you’re prepping (I promise this will be the last thing I make you do while you’re marinating…you can hit the couch soon!), prep your red bell pepper too.<span style="mso-spacerun: yes;"> </span>Just remove the seeds and cut it into 1 inch chunks.<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Now</i> you can prop up those feet and open that box of chocolates you have been eyeing…</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAm9-mL-nclZjZ56xKfdRWetLvhr6eh4jW7snA_K6anh223jhlVySkT90oyunwQOsVQZ5abyPfCwTEruG0QEFLyqKHqb3PHUa80Lfsap2axl5YAM8CI44fpkCo9G2HajOZ4So4GMht6o9/s1600/DSCN1961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAm9-mL-nclZjZ56xKfdRWetLvhr6eh4jW7snA_K6anh223jhlVySkT90oyunwQOsVQZ5abyPfCwTEruG0QEFLyqKHqb3PHUa80Lfsap2axl5YAM8CI44fpkCo9G2HajOZ4So4GMht6o9/s320/DSCN1961.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">After the chicken has marinated, it’s time to make the sauce.<span style="mso-spacerun: yes;"> </span>Place a large skillet over medium heat and add the oil and butter.<span style="mso-spacerun: yes;"> </span>After the butter has melted, add 1/3 cup of the paste and the Serrano peppers.<span style="mso-spacerun: yes;"> </span>Sauté for about 4 – 5 minutes and then add the tomato paste.<span style="mso-spacerun: yes;"> </span>Cook this mixture until the red color has darkened (about 3 minutes).<span style="mso-spacerun: yes;"> </span>Next, add the garam masala and paprika and sauté for another minute.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 4</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRr8P5X0hyS27TD3BLNIflX2NXHo8N9xMZpE4TTiDHMxTVdvDn2X5Hk6nRpWGpe_cNUM4TV7MOChK1_MvWnUQGAljRLp2J-m11Oe3302fpwE6e-y_PXOXOMh1AR5RfBa0DfarH_TONYttH/s1600/DSCN1962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRr8P5X0hyS27TD3BLNIflX2NXHo8N9xMZpE4TTiDHMxTVdvDn2X5Hk6nRpWGpe_cNUM4TV7MOChK1_MvWnUQGAljRLp2J-m11Oe3302fpwE6e-y_PXOXOMh1AR5RfBa0DfarH_TONYttH/s320/DSCN1962.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the tomatoes, salt and 1 cup of water.<span style="mso-spacerun: yes;"> </span>Bring the mixture to a boil and then reduce the heat to low and allow the sauce to simmer until it thickens.<span style="mso-spacerun: yes;"> </span>Let it simmer about 20 minutes.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhERt_gfYoQBbmOMAJ1Yo-Gl-SKrw_agm4SkDTw25pVch8_u3i4KQuYcuKs0xIxFTNLjbLeSwT9FAddXjUAg6OwW8zPVCI4RyO1TokCK3LWNZWzxcHMhQsPnXSwcfO5NIQuneMtEv9mgAk/s1600/DSCN1965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhERt_gfYoQBbmOMAJ1Yo-Gl-SKrw_agm4SkDTw25pVch8_u3i4KQuYcuKs0xIxFTNLjbLeSwT9FAddXjUAg6OwW8zPVCI4RyO1TokCK3LWNZWzxcHMhQsPnXSwcfO5NIQuneMtEv9mgAk/s320/DSCN1965.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;">Sorry about the blurry picture...the chicken was not moving, I was!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">While it simmers, turn your oven to broil and broil the chicken pieces until they brown a little on the first side, then turn them to let them brown on the second side.<span style="mso-spacerun: yes;"> </span>It took 5 – 7 minutes per side for us.<span style="mso-spacerun: yes;"> </span>Then just remove them from the oven and let them sit for awhile…they aren’t going anywhere. <span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;"></span></span></span><span style="font-size: large;">Step 5</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rpVZtlNiCyf2go1pRuF0J5YjLTke2P70f0X6JOxpL8ze9Wu_WIEDbm51FKmjM5vB6MMpQdMxs_K38oOFZVfN_eA1GOoNMvIgzvsnoTUdE5V_RM4uEi1710ETkea2PAZq_ZXa4JaSLlGg/s1600/DSCN1967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rpVZtlNiCyf2go1pRuF0J5YjLTke2P70f0X6JOxpL8ze9Wu_WIEDbm51FKmjM5vB6MMpQdMxs_K38oOFZVfN_eA1GOoNMvIgzvsnoTUdE5V_RM4uEi1710ETkea2PAZq_ZXa4JaSLlGg/s320/DSCN1967.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Pour the sauce into a food processor, blender or use an immersion blender and make it velvety smooth…or close to it.<span style="mso-spacerun: yes;"> </span>Pour the sauce back into the skillet, or put it into a pot like we did and, if you are making rice set it aside…if you’re not, ignore me and move on to Step 7…or just ignore me anyway and do your own thing…it’s your call!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 6</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I’m no rice expert, so we used 2 cups of uncooked basmati rice and cooked it according to package instructions, with these modifications.<span style="mso-spacerun: yes;"> </span>We sautéed the uncooked rice in a little olive oil just to make it a little nutty.<span style="mso-spacerun: yes;"> </span>While it was sautéing, we added a little bit of the leftover paste to the rice.<span style="mso-spacerun: yes;"> </span>Then, after 3 minutes, we added chicken stock in lieu of the water.<span style="mso-spacerun: yes;"> </span>When the rice got to the point where we were to cover it and let it simmer, we proceeded with the sauce…</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 7</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFRiX05J8MuJvbsDDKDcgvO6PZmXmqlI0dxVk-Mz0NW5_kfzFXtvnnxFS2OkDN9OFKodRln-FSgiFxqSWdCBycDzC4CWVw8iPpfNeRm0T7I-DJinQfhtIr_CBePj98IdZDSnLEx260jF8/s1600/DSCN1968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFRiX05J8MuJvbsDDKDcgvO6PZmXmqlI0dxVk-Mz0NW5_kfzFXtvnnxFS2OkDN9OFKodRln-FSgiFxqSWdCBycDzC4CWVw8iPpfNeRm0T7I-DJinQfhtIr_CBePj98IdZDSnLEx260jF8/s320/DSCN1968.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Bring the sauce back to a boil, reduce the heat to medium low and add the chicken and red bell peppers.<span style="mso-spacerun: yes;"> </span>At this point, I added about 1/3 cup of water because the sauce was a little thick.<span style="mso-spacerun: yes;"> </span>Let it simmer for 10 minutes, or until the rice has cooked.<span style="mso-spacerun: yes;"> </span>When your rice is ready, add the cream to the sauce and stir.<span style="mso-spacerun: yes;"> </span>Then spoon some rice onto your place with a nice helping of the aromatic sauce with the delicious chicken bites and bell peppers on top.<span style="mso-spacerun: yes;"> </span>I garnished it with some cilantro and served it along with some store-bought (come on, it’s already been a seven step recipe! <span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>) naan.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmau1F0ZJWB7GBLT3i0fPnacaL628l50O-zVs2d4PUv2l3H6vL51CU6i_hYDrxn0WC76y0pnsaArpEDod-ITjwFj1BIKieYnC0ixQf-S59S3wZej4IPE_6Qx-mJsMLu0CvDJwOiqi3uMZ/s1600/DSCN1969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmau1F0ZJWB7GBLT3i0fPnacaL628l50O-zVs2d4PUv2l3H6vL51CU6i_hYDrxn0WC76y0pnsaArpEDod-ITjwFj1BIKieYnC0ixQf-S59S3wZej4IPE_6Qx-mJsMLu0CvDJwOiqi3uMZ/s320/DSCN1969.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I hope you like this as much as we did!<span style="mso-spacerun: yes;"> </span>I was so impressed with our first attempt at Indian food!<span style="mso-spacerun: yes;"> </span>Have fun making it and enjoy!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-64084720416974608932012-03-05T04:30:00.000-08:002012-03-05T04:30:50.324-08:00Lentil and Sausage Soup<span style="font-size: large;">Lentil and Sausage Soup</span><br />
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</div><span style="font-family: Arial, Helvetica, sans-serif;">For months, I had been dreaming of lentil soup.<span style="mso-spacerun: yes;"> </span>I knew in order for these dreams to end, I had to make some variation, but wanted to find just the right recipe.<span style="mso-spacerun: yes;"> </span>I checked recipe after recipe, had ideas of adaptations I wanted to make, but couldn’t find just the right twist.<span style="mso-spacerun: yes;"> </span>I read through each recipe, tasting in my mind what the finished product would be, and couldn’t find one with an ingredient that was just different enough to make it interesting.<span style="mso-spacerun: yes;"> </span>That is, until I came upon <a href="http://www.foodnetwork.com/recipes/ina-garten/lentil-sausage-soup-recipe/index.html" target="_blank">Ina Garten’s Lentil Sausage Soup</a>.<span style="mso-spacerun: yes;"> </span>Sausage.<span style="mso-spacerun: yes;"> </span>Kielbasa to be exact.<span style="mso-spacerun: yes;"> </span>That made me go “hmm.”<span style="mso-spacerun: yes;"> </span>That was exactly what I was looking for!<span style="mso-spacerun: yes;"> </span>I love those aha moments!<span style="mso-spacerun: yes;"> </span>Leave it to Ina Garten to have exactly what I wanted.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We made the soup, with some additions of our own, and absolutely loved it!<span style="mso-spacerun: yes;"> </span>When it says French green lentils, please do try to find them.<span style="mso-spacerun: yes;"> </span>Regular green lentils lose their shape and become more like split peas.<span style="mso-spacerun: yes;"> </span>It would still be delicious, but I love that the French lentils hold their shape.<span style="mso-spacerun: yes;"> </span>Just my two cents. <span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;"></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;">The bonus is, this soup makes a lot of meals, so some can be frozen for later…or even better, some can be shared with friends!<span style="mso-spacerun: yes;"> </span>Enjoy with a crusty baguette and you have a delicious, healthful meal.</span><br />
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<span style="font-size: large;">Ingredients</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Pound French green lentils</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Cup olive oil</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Cups yellow onions, diced (2 HUGE onions did the trick for me)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Cups leeks, washed and chopped, white and light green parts (2 leeks)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon garlic, minced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Teaspoons black pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon thyme, dried, or 1 Tablespoon thyme, fresh</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon cumin</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Cups celery, diced (8 stalks)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Carrots, diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Parsnips, diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Quarts chicken stock</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons tomato paste</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 28 oz. Can whole tomatoes, crushed by hand, with juice</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Pound kielbasa, cut in half lengthwise and sliced (I used turkey kielbasa to reduce fat)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 Teaspoon crushed red pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons red wine vinegar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Parmesan rind (if you have one on hand, which I did and decided to toss into the soup!)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdaXa4I3N_24Ni2s4VHUXpEwSpm1JE2lHXcGbuTaDlNQkznsg4epe5giybbtiL-1m1-j-YradMmTTsvnih1sDHYK4d9IfU6NqYChTeAteJUiOjo5jFO0NP2yAdvvGI8jg5Du5qVHH8gfa/s1600/DSCN1937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdaXa4I3N_24Ni2s4VHUXpEwSpm1JE2lHXcGbuTaDlNQkznsg4epe5giybbtiL-1m1-j-YradMmTTsvnih1sDHYK4d9IfU6NqYChTeAteJUiOjo5jFO0NP2yAdvvGI8jg5Du5qVHH8gfa/s320/DSCN1937.JPG" uda="true" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, cover the lentils with boiling water and allow them to sit for 15 minutes.<span style="mso-spacerun: yes;"> </span>Then drain them and set them aside for later.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxTqHGi80PoCwco191y7VCuaLdVl2m3fPtxyNlwuEoGaob7mW4WDR6tYJkY2cip7BMR1LRS_cizEec1mNH1M14Z96nIh7zWt3HTSGsbo4IuYWAPF3eY8mFYuu0ECO3b9O__twMuXC1nPu/s1600/DSCN1938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxTqHGi80PoCwco191y7VCuaLdVl2m3fPtxyNlwuEoGaob7mW4WDR6tYJkY2cip7BMR1LRS_cizEec1mNH1M14Z96nIh7zWt3HTSGsbo4IuYWAPF3eY8mFYuu0ECO3b9O__twMuXC1nPu/s320/DSCN1938.JPG" uda="true" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mekAligoKMK3guV-BQ8nGTaSLKFCsvCdhRYV-7ofGIkSkaxs01NvAwsqizkImO8Y00CnTcZkvyv0iE-kfZVtGXwTY4of9cFI0GuEHxRQ8XdbKUC9ZgaxGOh0PuK6YijFGUAlOxpGVwaQ/s1600/DSCN1939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mekAligoKMK3guV-BQ8nGTaSLKFCsvCdhRYV-7ofGIkSkaxs01NvAwsqizkImO8Y00CnTcZkvyv0iE-kfZVtGXwTY4of9cFI0GuEHxRQ8XdbKUC9ZgaxGOh0PuK6YijFGUAlOxpGVwaQ/s320/DSCN1939.JPG" uda="true" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">While the lentils are sitting, begin chopping your onions, leeks (slice in half and clean between the layers well…lots of sand in there!) and garlic.<span style="mso-spacerun: yes;"> </span>Then get a large stockpot heating over medium heat.<span style="mso-spacerun: yes;"> </span>Add the olive oil.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SIPKWsP6jTIvk611-m__ntdzBhLQWijNmRoHC34fxcszPr2Hl88T5wE2b8b9Iqf5gLQgs8EHkuZEKkouBmG5K6fStqLYyvdxekFla-WGqkx_VdppB_xGN8fpKeOKgcLg2Dl9QbSWOnZ-/s1600/DSCN1940.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SIPKWsP6jTIvk611-m__ntdzBhLQWijNmRoHC34fxcszPr2Hl88T5wE2b8b9Iqf5gLQgs8EHkuZEKkouBmG5K6fStqLYyvdxekFla-WGqkx_VdppB_xGN8fpKeOKgcLg2Dl9QbSWOnZ-/s320/DSCN1940.JPG" uda="true" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>When it is hot, add the onions, leeks, garlic, salt, pepper, thyme, crushed red peppers and cumin.<span style="mso-spacerun: yes;"> </span>Sauté the mixture for about 15 minutes, or until the vegetables are tender.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfwHrUuAtHWmoa4NAXnSPOfJNKdwcShyphenhyphen7ZyfZNRqXMhPjwbhfKyzhl2J8_4gPb1KwDNKhu2EI4AKjBPJlZGRXZmG442dsanuKkqEMhIHpwf3znQdJ9KpmitD58eL8dbgcNannj1ZACu5q/s1600/DSCN1941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfwHrUuAtHWmoa4NAXnSPOfJNKdwcShyphenhyphen7ZyfZNRqXMhPjwbhfKyzhl2J8_4gPb1KwDNKhu2EI4AKjBPJlZGRXZmG442dsanuKkqEMhIHpwf3znQdJ9KpmitD58eL8dbgcNannj1ZACu5q/s320/DSCN1941.JPG" uda="true" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">While the mixture is sautéing (be sure to stir occasionally), chop your celery, carrots and parsnips.<span style="mso-spacerun: yes;"> </span>It might take longer than your onion mixture will need to cook.<span style="mso-spacerun: yes;"> </span>Just take it off the heat when it is tender and continue chopping your veggies.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTj5bX4TJ_aF7WZ8WEKCgzqPML5SqD_XQviTH-dYGXmZjT74MNIF5v4FcV1_gW4gmRrDfV-1rdMFl5SfKqEq4kLOlDyFRvE46yxRoqGYqdajw02cWvMZ4IwbYt48uBA2IMHQdUWqtGWqs/s1600/DSCN1942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTj5bX4TJ_aF7WZ8WEKCgzqPML5SqD_XQviTH-dYGXmZjT74MNIF5v4FcV1_gW4gmRrDfV-1rdMFl5SfKqEq4kLOlDyFRvE46yxRoqGYqdajw02cWvMZ4IwbYt48uBA2IMHQdUWqtGWqs/s320/DSCN1942.JPG" uda="true" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>When they are all ready, add them to the onion mixture and sauté for another 10 minutes.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 4</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70zAvnyapnYkRE3slbq2esxE1hpDoQWrnXjDyKkySdR3deTgVCHwi7e4eiqTw68xdcYXtCUvkCQy9SFcIsaGXK53KleT2x6jnZR4dXm0AY7Io1_m5PCSljFpf2HNJAYKxULNDDv3y1JVb/s1600/DSCN1943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70zAvnyapnYkRE3slbq2esxE1hpDoQWrnXjDyKkySdR3deTgVCHwi7e4eiqTw68xdcYXtCUvkCQy9SFcIsaGXK53KleT2x6jnZR4dXm0AY7Io1_m5PCSljFpf2HNJAYKxULNDDv3y1JVb/s320/DSCN1943.JPG" uda="true" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">While the veggies sauté, open your can of whole tomatoes and crush them by hand, with all the juices.<span style="mso-spacerun: yes;"> </span>When the veggies are ready, add the chicken stock, tomato paste, tomatoes, lentils (drained), and Parmesan rind.<span style="mso-spacerun: yes;"> </span>Bring it to a boil, covered.<span style="mso-spacerun: yes;"> </span>Then reduce the heat to simmer and remove the lid.<span style="mso-spacerun: yes;"> </span>Allow the soup to simmer for 1 hour, stirring occasionally.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 5</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">When the hour is almost over, slice the sausage in half lengthwise and then slice into 1/3 inch pieces.<span style="mso-spacerun: yes;"> </span>Check the soup’s seasoning level when the hour is over.<span style="mso-spacerun: yes;"> </span>Add more salt, pepper, crushed red pepper, thyme or cumin according to your own taste.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VzUD6eRDD4EscLfN9sWFK7_T8KEjpjqy2LWHqZGAI3r7TxGY6IUgUVQz7MNJPPoJWrji0zoFFKZ6DzbshPL-6t0DHq-nx62dcIW7E4a0AukoFnVGWL5fd7pquaJhncmzsSUvs8Gvk3e8/s1600/DSCN1944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VzUD6eRDD4EscLfN9sWFK7_T8KEjpjqy2LWHqZGAI3r7TxGY6IUgUVQz7MNJPPoJWrji0zoFFKZ6DzbshPL-6t0DHq-nx62dcIW7E4a0AukoFnVGWL5fd7pquaJhncmzsSUvs8Gvk3e8/s320/DSCN1944.JPG" uda="true" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Then remove the Parmesan rind and add the sausage and red wine vinegar.<span style="mso-spacerun: yes;"> </span>Simmer for another 5 – 10 minutes, just to heat the kielbasa.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4NjNx-g3MQQ4KAhjQoh0sGs8Ia_YX72SEYuIco16BLfHo0RCP1oDf3drlbRg4qezVE20XMfpekJcX070xivFCNbHJtO0NlbvEqd1DtQJ3wLjrthuk1b-Ev-nCASF_C6fapuPChkPv4TB/s1600/DSCN1945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4NjNx-g3MQQ4KAhjQoh0sGs8Ia_YX72SEYuIco16BLfHo0RCP1oDf3drlbRg4qezVE20XMfpekJcX070xivFCNbHJtO0NlbvEqd1DtQJ3wLjrthuk1b-Ev-nCASF_C6fapuPChkPv4TB/s320/DSCN1945.JPG" uda="true" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">To serve, I topped it with Parmesan cheese.<span style="mso-spacerun: yes;"> </span>Bon appetite!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Gastronome's Note: This soup can easily be made vegetarian! Just substitute the chicken stock for vegetable stock and leave out the kielbasa.</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-47726756449035578412012-02-16T04:49:00.000-08:002012-02-16T04:49:08.665-08:00White Chicken Chili<span style="font-size: large;">White Chicken Chili</span><br />
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</div><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">I was watching <i style="mso-bidi-font-style: normal;">American Beauty</i> the other day…I know, I know, it’s an eccentric kind of movie.<span style="mso-spacerun: yes;"> </span>But, I was completely struck by one of Ricky’s lines when he is showing his movies to Jane.<span style="mso-spacerun: yes;"> </span>It’s during the beautiful little film of the bag being tossed by the wind that Ricky says:</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">"It was one of those days when it’s a minute away from snowing and there’s electricity in the air, you can almost hear it.<span style="mso-spacerun: yes;"> </span>Right?<span style="mso-spacerun: yes;"> </span>And this bag was just dancing with me.<span style="mso-spacerun: yes;"> </span>Like a kid begging me to play with it.<span style="mso-spacerun: yes;"> </span>For fifteen minutes.<span style="mso-spacerun: yes;"> </span>That’s the day I realized that there was this entire life behind things, and this incredibly benevolent force wanted me to know there was no reason to be afraid, ever.<span style="mso-spacerun: yes;"> </span>Video’s a poor excuse, I know.<span style="mso-spacerun: yes;"> </span>But it helps me remember…I need to remember…Sometimes there’s so much beauty in the world, I feel like I can’t take it, and my heart is just going to cave in."</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Wow.<span style="mso-spacerun: yes;"> </span>That line, accompanied with the video of the grocery bag dancing in the wind, up, down, in circles, got to me.<span style="mso-spacerun: yes;"> </span>Beauty, signs from God of love and life, are all around if we slow down and let ourselves experience them.<span style="mso-spacerun: yes;"> </span>So before we get to the recipe, I want to challenge all of us to watch for beauty today as we go about our normal lives…it is there, I guarantee it.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">For me, one of the greatest signs of beauty is in food.<span style="mso-spacerun: yes;"> </span>The way simple items from this planet come together and create something delectable.<span style="mso-spacerun: yes;"> </span>This dish is just that…simple.<span style="mso-spacerun: yes;"> </span>It is simple, healthy and hearty, yet is tastes so good!<span style="mso-spacerun: yes;"> </span>I adore chicken chili; actually, I adore chili of any variety.<span style="mso-spacerun: yes;"> </span>This is a recipe I’ve been using for years, but I decided to tweak it a little and see if it could be made better.<span style="mso-spacerun: yes;"> </span>It could indeed!<span style="mso-spacerun: yes;"> </span>I loved the results; I hope you do too!</span></span><br />
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<span style="font-size: large;">Ingredients</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 Cans cannellini beans, drained and rinsed (or navy beans, or any other white bean)</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">5 Cups chicken stock</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Cloves garlic, minced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Onion, diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Poblano peppers, seeded and diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 <place w:st="on"><city w:st="on">Anaheim</city></place> pepper, seeded and diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Boneless, skinless chicken breasts, cut into ¾ inch cubes</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¾ Cup corn kernels</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon cumin</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon oregano</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Teaspoon crushed red pepper flakes</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Sour cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Shredded cheddar cheese</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Scallions</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxHesWmau9QejrY0UUJa3TwHrZhzAclZEvNS2jD6gg4HPadIlDoVEmgYwi3Oc-cZmdJoLZcy7MPepyZKCwK9GPjuNCa6pcdzd-gzEVXRTpD1zl12fRiFU26KzFjeUx0oD8kojna0A3LRs/s1600/DSCN1909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxHesWmau9QejrY0UUJa3TwHrZhzAclZEvNS2jD6gg4HPadIlDoVEmgYwi3Oc-cZmdJoLZcy7MPepyZKCwK9GPjuNCa6pcdzd-gzEVXRTpD1zl12fRiFU26KzFjeUx0oD8kojna0A3LRs/s320/DSCN1909.JPG" width="320px" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">We are going to cook the chicken first, and then it will just wait to be revisited until the end.<span style="mso-spacerun: yes;"> </span>So, go ahead and cube your chicken.<span style="mso-spacerun: yes;"> </span>When you are close to being finished, put your soup pot over medium high heat with about a tablespoon of olive oil in the bottom.<span style="mso-spacerun: yes;"> </span>By the time you are finished, the oil should be hot, so add your chicken, as well as some salt and pepper, and let it brown.<span style="mso-spacerun: yes;"> </span>When it is cooked, set it aside for later.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLUSXXBYxpSrHBolaKoB4RzR-yXbdw8szX_nRVpk5RJpGDEPyLBCHRua8YtYiFOUe5uRaiykOS9jjRV8XfxzTe6oeczOvRUkdJ8iH0zW-qcs0wx43LjRYYEzE7dwRKEm2KGZhocN_kMeQ/s1600/DSCN1910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLUSXXBYxpSrHBolaKoB4RzR-yXbdw8szX_nRVpk5RJpGDEPyLBCHRua8YtYiFOUe5uRaiykOS9jjRV8XfxzTe6oeczOvRUkdJ8iH0zW-qcs0wx43LjRYYEzE7dwRKEm2KGZhocN_kMeQ/s320/DSCN1910.JPG" width="320px" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Next, we will prep the veggies by dicing the onion, poblanos and <city w:st="on"><place w:st="on">Anaheim</place></city> and mince the garlic.<span style="mso-spacerun: yes;"> </span>Using the same pot, over medium heat, add another tablespoon of oil.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDYvXzjdfLTYFUMcGfx9bg20Y9JAwPM1Zv0fdYROFh3luS181uf9x_qi6ciLYyWaRQ68nrmgLJ9dqmOdkAdGBz3DJNukmgxhzx02vqLNDnrEmNF_-oQJxrPJnn8BzdV2uoI4c-1Dmnvwj/s1600/DSCN1912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDYvXzjdfLTYFUMcGfx9bg20Y9JAwPM1Zv0fdYROFh3luS181uf9x_qi6ciLYyWaRQ68nrmgLJ9dqmOdkAdGBz3DJNukmgxhzx02vqLNDnrEmNF_-oQJxrPJnn8BzdV2uoI4c-1Dmnvwj/s320/DSCN1912.JPG" width="320px" yda="true" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Add the onion and peppers to the oil and sauté them for about 6 minutes, until they are softened.<span style="mso-spacerun: yes;"> </span>Then add the garlic and let it cook with the veggies for 1 minute.<span style="mso-spacerun: yes;"> </span>Add 1 teaspoon of salt and ½ teaspoon of pepper.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77AdCyUV0rcBttvW_3or6BzCWX_PYHILlBAo2VLMP7HCZTjOLUQZhKzinPZDWZgkdqNbh7tezbpAWQJmHUtY8-fMw-qVU0QYYfah-dCVB_QOk9Ho3anx4z9E32vGQUQ20UFU_KR4dNmOV/s1600/DSCN1913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg77AdCyUV0rcBttvW_3or6BzCWX_PYHILlBAo2VLMP7HCZTjOLUQZhKzinPZDWZgkdqNbh7tezbpAWQJmHUtY8-fMw-qVU0QYYfah-dCVB_QOk9Ho3anx4z9E32vGQUQ20UFU_KR4dNmOV/s320/DSCN1913.JPG" width="320px" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the chicken stock, cumin, oregano, crushed red peppers and all BUT 1 cup of the beans (reserve 1 cup!).<span style="mso-spacerun: yes;"> </span>Let the soup simmer for 10 – 12 minutes.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 4</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCuCoWALkCPJ3EeVApCzM8oJCDlAf4rtwEDjPvt7F8szQ8osj57bTsOwy68AlIrDjVIRMC9ymdYwidyBmz-DVw6Ra111PRyWqBOPkGvAroWGtNzWwDkqWQ0Cw2LvbhZxY6WG48VjBcBXM/s1600/DSCN1914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCuCoWALkCPJ3EeVApCzM8oJCDlAf4rtwEDjPvt7F8szQ8osj57bTsOwy68AlIrDjVIRMC9ymdYwidyBmz-DVw6Ra111PRyWqBOPkGvAroWGtNzWwDkqWQ0Cw2LvbhZxY6WG48VjBcBXM/s320/DSCN1914.JPG" width="320px" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Puree the soup using an immersion blender, blender or food processor.<span style="mso-spacerun: yes;"> </span>The pureed beans will make it lovely and thick.<span style="mso-spacerun: yes;"> </span>Return the pureed soup to the heat and let it simmer for another 10 minutes to let it reduce and thicken even more.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 5</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPp9D_pDIbmTD5XuLp6SlxxM-8CYBTI_nHNL5wXJfOuLaE49smdzJZmyaCJOqnrqvP2plQXnl78TrohxBIejcZhh6yUQ6mFWMm9jMLG8qiQq5VAQnkmkBCenEMz5TdDbts8E2EA66-kit-/s1600/DSCN1915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPp9D_pDIbmTD5XuLp6SlxxM-8CYBTI_nHNL5wXJfOuLaE49smdzJZmyaCJOqnrqvP2plQXnl78TrohxBIejcZhh6yUQ6mFWMm9jMLG8qiQq5VAQnkmkBCenEMz5TdDbts8E2EA66-kit-/s320/DSCN1915.JPG" width="320px" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the chicken, corn and reserved beans to the pot.<span style="mso-spacerun: yes;"> </span>Taste and season accordingly.<span style="mso-spacerun: yes;"> </span>Then let it simmer another 5 minutes to let the additional ingredients warm.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtad8LqLqBvFUBD8kZwmrJZP2ItKDye7opEhVcQ1lqOBsoMAwYZIxVznCTCeoAqtKQ0cBMfuyJcd0S-cv7BGQ7ZkkB0u5WtF3QQZAT5Lbik74Te_HJl0IB_Ysl5TEHy820iy4Nso3Fetox/s1600/DSCN1919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtad8LqLqBvFUBD8kZwmrJZP2ItKDye7opEhVcQ1lqOBsoMAwYZIxVznCTCeoAqtKQ0cBMfuyJcd0S-cv7BGQ7ZkkB0u5WtF3QQZAT5Lbik74Te_HJl0IB_Ysl5TEHy820iy4Nso3Fetox/s320/DSCN1919.JPG" width="320px" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">To serve, I like to top the chili with sour cream, shredded cheddar and scallions.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I honestly think this chili is even better the next day!<span style="mso-spacerun: yes;"> </span>The beans make the soup more thick as it sits, so it is the perfect texture for me on day 2.<span style="mso-spacerun: yes;"> </span>I love a dish that makes great leftovers! <span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;"><span style="font-family: Arial, Helvetica, sans-serif;">Here's to a day filled with beauty (and a hearty, warming dinner)!</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-1206177576502500112012-01-16T05:08:00.000-08:002012-01-16T05:08:42.950-08:00Resolution Saving Touchdown Dips<span style="font-size: large;">Resolution Saving Touchdown Dips</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27cB-rGI4lTIMKKqnCkuoTGxN-hIEAJ3IetHo_k58QO9TATJDbPsRricNnRAe15rQZuyPB4uWD6Ds-Nhbeho0PfptEK40VGI-eFlNlBnlidPZjo7unoU05LVvafQRC0TKOPAqmXud_8Wz/s1600/DSCN1900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27cB-rGI4lTIMKKqnCkuoTGxN-hIEAJ3IetHo_k58QO9TATJDbPsRricNnRAe15rQZuyPB4uWD6Ds-Nhbeho0PfptEK40VGI-eFlNlBnlidPZjo7unoU05LVvafQRC0TKOPAqmXud_8Wz/s320/DSCN1900.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">No good party, football themed or otherwise, is complete without at least one dip.<span style="mso-spacerun: yes;"> Well, t</span>hat’s how I feel about it anyway.<span style="mso-spacerun: yes;"> </span>I want something delicious to dip vegetables, tortilla chips and pita chips into throughout the event.<span style="mso-spacerun: yes;"> </span>Dips are perfect for prolonged snacking…just put a little on your plate with some sort of dipper, eat, and repeat!<span style="mso-spacerun: yes;"> </span>Unfortunately, most party dips are FULL of fat and high in calories – not exactly helpful in keeping to a New Year’s resolution.<span style="mso-spacerun: yes;"> </span>In an attempt to help myself, and all of you, stay healthy throughout this New Year, I concocted this trio of dips.<span style="mso-spacerun: yes;"> </span>They are perfect together or individually.<span style="mso-spacerun: yes;"> </span>They are beautiful and tasty enough to use at a party, and simple and healthy enough to take with you in your lunch for work.<span style="mso-spacerun: yes;"> </span>Just pack some vegetables and/or pita chips and you’ll be looking forward to that healthy packed lunch for once!<span style="mso-spacerun: yes;"> </span>The hummus is also really good in a wrap or sandwich with some crunchy lettuce and tangy tomatoes.<span style="mso-spacerun: yes;"> </span></span><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">So don’t shy away from those playoff parties this year!<span style="mso-spacerun: yes;"> </span>You can have your dip and be healthy too!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Dip #1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Roasted Red Pepper Hummus</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQzuY-7Ymnf3j2GVefvatWNC1KrQ2meR-sHvgppfa57Ot-lj8g_GbIaf5SRDJICL89SP0j3m7diCTySIekrvtFCsNl-QLuiHFQNNLYXzC8Cemj8KrWXOV7g0fDQlKSITtLeQmS6g_uz1U/s1600/DSCN1897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQzuY-7Ymnf3j2GVefvatWNC1KrQ2meR-sHvgppfa57Ot-lj8g_GbIaf5SRDJICL89SP0j3m7diCTySIekrvtFCsNl-QLuiHFQNNLYXzC8Cemj8KrWXOV7g0fDQlKSITtLeQmS6g_uz1U/s320/DSCN1897.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Ingredients</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Cloves garlic</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 (15 oz) Cans garbanzo beans (chick peas), liquid from one can reserved</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Teaspoons salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 Cup tahini paste</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">6 Tablespoons lemon juice</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons bean liquid</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 – 4 Teaspoons Frank’s hot sauce</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Whole roasted red peppers, towel dried</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Fi1SmecP0gzl-ZpCFvFDZ26tiQjFGNTAt2Ha0ha5azO9DF995_xLJJiTR8zCMvsZIdGl0AXPBC1piwsQvzwE0gXeCRCornhBcG_yfPdO-lfCx1MfRgW0gBNyamsGqP3ectlSePUwY3f_/s1600/DSCN1890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Fi1SmecP0gzl-ZpCFvFDZ26tiQjFGNTAt2Ha0ha5azO9DF995_xLJJiTR8zCMvsZIdGl0AXPBC1piwsQvzwE0gXeCRCornhBcG_yfPdO-lfCx1MfRgW0gBNyamsGqP3ectlSePUwY3f_/s320/DSCN1890.JPG" width="240px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Before we begin, I need to make sure you know about the tahini.<span style="mso-spacerun: yes;"> </span>It is a sesame paste that is a classic ingredient in hummus.<span style="mso-spacerun: yes;"> </span>You can actually find it in the ethnic (Mediterranean section) of most grocery stores.<span style="mso-spacerun: yes;"> </span>It really makes hummus delicious, so pretty please…keep it in the dip! <span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;"></span></span></span><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kT28ubZa-xuHQMEme8fWfLf6slo9AHREQRmVHRvGjyOyiPpC_eOZP1ivBBMKAZfZUDB6wBoioLz3Y9yLrO-ukl_p96XBklsufBUc3D1-_4LdQPRpZaMokBI6f4-1QDPyzSx9j-EqB2p-/s1600/DSCN1889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kT28ubZa-xuHQMEme8fWfLf6slo9AHREQRmVHRvGjyOyiPpC_eOZP1ivBBMKAZfZUDB6wBoioLz3Y9yLrO-ukl_p96XBklsufBUc3D1-_4LdQPRpZaMokBI6f4-1QDPyzSx9j-EqB2p-/s320/DSCN1889.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">This dip is so incredibly simple to make!<span style="mso-spacerun: yes;"> </span>You just need the food processor and you are ready to go!<span style="mso-spacerun: yes;"> </span>Throw your garlic cloves into the processor and process them until they are minced.<span style="mso-spacerun: yes;"> </span>Then scrape the pieces down the sides of the food processor back to the base of the bowl.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlgBAlW4t0bzo3rLLnmjv3uCfzKQafNaLqhdp_JYdtqZSUCzhXUojmcAhatJ67NTQzUPd0fnxgZ3-UkWDI1UE7nAzcmSyRB-_n1PY6h34BzBiB04c0QaSIaufUa4ZTbOTcqQ6w_Y720HG/s1600/DSCN1888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlgBAlW4t0bzo3rLLnmjv3uCfzKQafNaLqhdp_JYdtqZSUCzhXUojmcAhatJ67NTQzUPd0fnxgZ3-UkWDI1UE7nAzcmSyRB-_n1PY6h34BzBiB04c0QaSIaufUa4ZTbOTcqQ6w_Y720HG/s320/DSCN1888.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the drained garbanzo beans, salt, tahini, lemon juice, bean liquid, hot sauce and roasted red peppers.<span style="mso-spacerun: yes;"> </span>Turn the machine on and let the ingredients blend until smooth.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fIA6wA7aLSDr0VeGpMsS-3SexmqRpeQRNocnHPPom7gtP_RG_w_FqYZrv03PTJQuWFJp23u-I5MkhAuCsgzDsBTvxbDS0kYz4HYkcEMS21ETlEoHuzVi-_Rostc4p7rTqSt_2XIIiBBg/s1600/DSCN1891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fIA6wA7aLSDr0VeGpMsS-3SexmqRpeQRNocnHPPom7gtP_RG_w_FqYZrv03PTJQuWFJp23u-I5MkhAuCsgzDsBTvxbDS0kYz4HYkcEMS21ETlEoHuzVi-_Rostc4p7rTqSt_2XIIiBBg/s320/DSCN1891.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>If it is too thick, add more of the bean liquid until the texture is just as you would like it.<span style="mso-spacerun: yes;"> </span>Make sure you taste it and add more hot sauce or salt if your taste buds aren’t dancing!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">To serve at a party, I just chopped some roasted red pepper and used it to garnish the dip.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">It's that easy!!! Now on to the next dip...</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Dip #2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Black Bean Dip</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDb_0O9TRhKrGkacmDV8ZuALeqAwc4bqAkOXn5ciKPv4iEnzEbhY7At8RZo2g85a56YXUE8Vk-Ya7wlic_LAk8bjA-WhBGUuU9EEOe6_qHGGHqX1FhfrkZLaVH2mmufhMLJz7UjnnzI3u/s1600/DSCN1898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDb_0O9TRhKrGkacmDV8ZuALeqAwc4bqAkOXn5ciKPv4iEnzEbhY7At8RZo2g85a56YXUE8Vk-Ya7wlic_LAk8bjA-WhBGUuU9EEOe6_qHGGHqX1FhfrkZLaVH2mmufhMLJz7UjnnzI3u/s320/DSCN1898.JPG" width="320px" /></a></div><br />
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<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Ingredients</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 (15 oz.) Can black beans, liquid reserved before rinsing the beans</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Juice of 1 lime</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Medium red onion, small diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoons cilantro</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon cumin</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Jalapeno, small diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon, plus more if needed, bean liquid</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Cloves garlic</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kT28ubZa-xuHQMEme8fWfLf6slo9AHREQRmVHRvGjyOyiPpC_eOZP1ivBBMKAZfZUDB6wBoioLz3Y9yLrO-ukl_p96XBklsufBUc3D1-_4LdQPRpZaMokBI6f4-1QDPyzSx9j-EqB2p-/s1600/DSCN1889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kT28ubZa-xuHQMEme8fWfLf6slo9AHREQRmVHRvGjyOyiPpC_eOZP1ivBBMKAZfZUDB6wBoioLz3Y9yLrO-ukl_p96XBklsufBUc3D1-_4LdQPRpZaMokBI6f4-1QDPyzSx9j-EqB2p-/s320/DSCN1889.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">The food processor makes this dip a snap too!<span style="mso-spacerun: yes;"> </span>Place the garlic in the food processor and process until minced.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBex3DjUdvVq7o2-cltUqM34aoA5Eq_73wYpWIjX_xKJe014Sgo-eARZdh6LV7o143D0ZGVpeLis0VgWjqbBZ__nC1R38FsZsJGrRf7Xwd1NF8VnoMufS5zXmVTwxR9nEXBzt8A3Ir9R5/s1600/DSCN1892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBex3DjUdvVq7o2-cltUqM34aoA5Eq_73wYpWIjX_xKJe014Sgo-eARZdh6LV7o143D0ZGVpeLis0VgWjqbBZ__nC1R38FsZsJGrRf7Xwd1NF8VnoMufS5zXmVTwxR9nEXBzt8A3Ir9R5/s320/DSCN1892.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Place the black beans, lime juice, cilantro, cumin, bean liquid and salt into the bowl with the garlic and process until it is smooth.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTP1xJ0XmgKquLc2MVLuX6Elb0hxGkm_BtMcLQC8MpxXnEIi_NakgzDDtaEV-RKl2D05jXEqhqjP_DiCJ65puyDU8jdd8wiy4pF7f9gQw6EExl7wjTqvx5w9_mnl_kE5mu3xvuzmN4p3oH/s1600/DSCN1893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTP1xJ0XmgKquLc2MVLuX6Elb0hxGkm_BtMcLQC8MpxXnEIi_NakgzDDtaEV-RKl2D05jXEqhqjP_DiCJ65puyDU8jdd8wiy4pF7f9gQw6EExl7wjTqvx5w9_mnl_kE5mu3xvuzmN4p3oH/s320/DSCN1893.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Add more bean liquid if the dip is too thick.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Small dice your red onion and jalapeno.<span style="mso-spacerun: yes;"> </span>When it comes to the jalapeno, I removed most of the ribs and seeds, but left some for heat.<span style="mso-spacerun: yes;"> </span>It is up to you how hot you would like it to be.<span style="mso-spacerun: yes;"> </span>When you have finished, hand mix them into the dip.<span style="mso-spacerun: yes;"> </span>I like the crunch of the onion and pepper with the creamy dip.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">To serve this dip, I topped it with cilantro.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">How easy have these dips been?! Now on to the last...</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Dip #3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Guacamole</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF3VLyoNBZpaCsCM7jh6sPrgrqkv9q87ukgywG2phZ5x4SL6zEZkpDeaiZxEq7PNMXMDZ9i1pYdPAhSnAjFYSYqXhwZb9ONOPWVUuPDJZhmMbjPW0GKreUjL8rmkrgt_qfLi6Yc_2wE9Y/s1600/DSCN1899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF3VLyoNBZpaCsCM7jh6sPrgrqkv9q87ukgywG2phZ5x4SL6zEZkpDeaiZxEq7PNMXMDZ9i1pYdPAhSnAjFYSYqXhwZb9ONOPWVUuPDJZhmMbjPW0GKreUjL8rmkrgt_qfLi6Yc_2wE9Y/s320/DSCN1899.JPG" width="320px" /></a></div><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Ingredients</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Avocados</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Juice of 2 limes</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon Frank’s hot sauce</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Red onion, diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Cloves garlic, minced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Dry pint grape tomatoes, cut into eighths</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 – 3 Teaspoons cilantro, chopped</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">First, put the food processor away!!!!<span style="mso-spacerun: yes;"> </span>Guacamole should be delightfully chunky with creamy cubes of avocado, juicy bites of tomato and the pungent crunch of onion.<span style="mso-spacerun: yes;"> </span>I don’t like it perfectly smooth…it says “I was made from a mix” and not, “I am fresh and delicious!”<span style="mso-spacerun: yes;"> </span>Enough of my guacamole rant…let’s just make some…</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Chop the onion, tomatoes and cilantro and mince the garlic.<span style="mso-spacerun: yes;"> </span>Put them into a container or bowl.<span style="mso-spacerun: yes;"> </span>Add the juice of 1 of the limes and hot sauce.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTk5nypfL8vX8EHMIymlXqA92JDuCXWjGABV0O11tvz_wfPBzjJGqbiW6SdralLUzs9TSKABSqyryiwFa0KZ7lB6V4I7q_8hLllJOKgO1m2ZHLtoCvdo-_qHq6u10XwMD2WDSuUdrNNSF/s1600/DSCN1894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTk5nypfL8vX8EHMIymlXqA92JDuCXWjGABV0O11tvz_wfPBzjJGqbiW6SdralLUzs9TSKABSqyryiwFa0KZ7lB6V4I7q_8hLllJOKgO1m2ZHLtoCvdo-_qHq6u10XwMD2WDSuUdrNNSF/s320/DSCN1894.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Now it’s a race against the clock with the avocados.<span style="mso-spacerun: yes;"> </span>They brown when they are exposed to the air, but the acid in the lime juice helps to prevent this.<span style="mso-spacerun: yes;"> </span>Cut your avocados in half long ways and remove the pits.<span style="mso-spacerun: yes;"> </span>Use a large spoon to scoop all the flesh from the skin.<span style="mso-spacerun: yes;"> </span>Then large dice the avocado.<span style="mso-spacerun: yes;"> </span>Add the pieces to the bowl and squeeze the remaining lime on top of the avocados.<span style="mso-spacerun: yes;"> </span>Then sprinkle the salt on top.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Mix all of the guacamole together.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizS9zcXIyY4G-OFXCreqRZaK1pNnfM9zg9A2TPtcV2lMprxVLrD3_3PlZB3ehbSoAUil0k0ZXRg_EIMlaBU1yzWUZMxnXi33YxIdF2zS_1xsKma8Ke3e1azq_jVhU5FV5VVwnC_gUZOjRL/s1600/DSCN1901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizS9zcXIyY4G-OFXCreqRZaK1pNnfM9zg9A2TPtcV2lMprxVLrD3_3PlZB3ehbSoAUil0k0ZXRg_EIMlaBU1yzWUZMxnXi33YxIdF2zS_1xsKma8Ke3e1azq_jVhU5FV5VVwnC_gUZOjRL/s320/DSCN1901.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Grab a potato masher like this one (or just use a fork if you don’t have one) and mash the mixture until it is creamy with large chunks of avocado throughout.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6Op1PeA6NrYfbdhPegVqsdyPmrXxqLUZvki2Ft0gVnNDKg7QCCTbhLyPWyw-71t6eTnO8cxh3BMArYP7QSnNV9NrgkVYZWArB2RiSsvN4WbOSpuPm0rH2Emh4kaZHBei8E38QVv8i3tJ/s1600/DSCN1895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6Op1PeA6NrYfbdhPegVqsdyPmrXxqLUZvki2Ft0gVnNDKg7QCCTbhLyPWyw-71t6eTnO8cxh3BMArYP7QSnNV9NrgkVYZWArB2RiSsvN4WbOSpuPm0rH2Emh4kaZHBei8E38QVv8i3tJ/s320/DSCN1895.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Taste to see if there is enough salt, cilantro (I use a little bit because I am sensitive to large amounts of cilantro) and hot sauce for you.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">To serve, I garnished with some extra cilantro and some small diced tomato.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial;">(Guacamole is best served immediately. If you are storing it, keep it in an air tight container, with plastic wrap pressed directly on top of the guacamole before placing the lid on top.)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrLp19UnVaFhAVwIp0PPPblkzxy8lTuY-xddSQLBdB7IebscNuIlO1m19zEMoOWTaeU2NIf2oPB9XozAAthLGNYyuAHp95BeC9o2J5pXQsJnDvc-MGLU8j5Crr4pZY-SgRufPwsYX_6Hv/s1600/DSCN1896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrLp19UnVaFhAVwIp0PPPblkzxy8lTuY-xddSQLBdB7IebscNuIlO1m19zEMoOWTaeU2NIf2oPB9XozAAthLGNYyuAHp95BeC9o2J5pXQsJnDvc-MGLU8j5Crr4pZY-SgRufPwsYX_6Hv/s320/DSCN1896.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">These dips are all wonderful. I was trying to select my favorite. Each time I thought I had a choice, I tasted another one and that went out the window! Make one, make all, it's up to you! But enjoy these simple, flavorful and healthful dips this winter!</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-60528133418994439152012-01-11T04:26:00.000-08:002012-01-11T04:26:48.152-08:00Meatloaf Parmesan<span style="font-size: large;">Meatloaf Parmesan</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7gcyUNKIU4B91HCtTWPLlxEXsIcP0z1-Ub8P83u_hFO35MxyrxX8T5xfhOHoehayKrmT0CFMAzu_qAhyphenhyphenAi8M6w61YETrkAHEmav_BTWyAfhN7l4xuejsZBjMaKw2xEqcfX8RAU_14-33/s1600/DSCN1815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7gcyUNKIU4B91HCtTWPLlxEXsIcP0z1-Ub8P83u_hFO35MxyrxX8T5xfhOHoehayKrmT0CFMAzu_qAhyphenhyphenAi8M6w61YETrkAHEmav_BTWyAfhN7l4xuejsZBjMaKw2xEqcfX8RAU_14-33/s320/DSCN1815.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">“Meatloaf”<span style="mso-spacerun: yes;"> </span>There are very few more unappetizing food names in the English language than “meatloaf.”<span style="mso-spacerun: yes;"> </span>A loaf of meat.<span style="mso-spacerun: yes;"> </span>Sounds weird and completely unappetizing.<span style="mso-spacerun: yes;"> </span>I wish we could rename it…let’s try and see if it catches on!<span style="mso-spacerun: yes;"> </span>How about “pain de viande” – the French name for meatloaf.<span style="mso-spacerun: yes;"> </span>Everything sounds better in French, doesn’t it?<span style="mso-spacerun: yes;"> </span>Join me in my crusade to turn meatloaf into something beautiful and elegant!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Honestly, I think meatloaf gets a bum rap because of the dry, tasteless loafs of meat we have all experienced a number of times throughout life (cafeteria meatloaf, anyone?).<span style="mso-spacerun: yes;"> </span>They can also be the other extreme…so heavy and greasy that you can hardly even eat it.<span style="mso-spacerun: yes;"> </span>I have found though, that there are variations of meatloaf out there in recipe land, that are completely worthy of passing over my lips and are actually even worthy of sharing with company!<span style="mso-spacerun: yes;"> </span>This meatloaf variation is rooted in a recipe I received at my bridal shower.<span style="mso-spacerun: yes;"> </span>I have no idea who gave it to me, but we absolutely love it!<span style="mso-spacerun: yes;"> </span>I’ve shared the recipe with others too who have raved about the flavors.<span style="mso-spacerun: yes;"> </span>So thank you to my mystery recipe donor.<span style="mso-spacerun: yes;"> </span>I am now sharing your recipe with the world (or my little section of it)!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Keep in mind, meatloaf can be lightened and still kept delicious by mixing your meats.<span style="mso-spacerun: yes;"> </span>I usually make it with half ground turkey breast (often marked “99% fat free” at the grocery store) and half ground beef.<span style="mso-spacerun: yes;"> </span>This reduces the fat significantly, while still maintaining the flavor and juiciness of a good meatloaf.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here it goes…Pain de Viande Parmesan:</span><br />
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<span style="font-size: large;">Ingredients</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Pounds ground meat (beef, turkey, chicken, pork or any combination)</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup Bread crumbs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup onion, diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Egg</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Cloves garlic, minced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Teaspoons Italian seasoning blend</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1/8 Teaspoon pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Cup Parmesan</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Cups spaghetti sauce (a little more if using a lean ground meat)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees.<span style="mso-spacerun: yes;"> </span>Then the first step, as usual, is to prep your ingredients.<span style="mso-spacerun: yes;"> </span>You need to dice the onion and mince the garlic.<span style="mso-spacerun: yes;"> </span>If you are using fresh Parmesan cheese, you will want to grate that awhile too.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_9BwcAsizY0VbcJmUZWmq2-4_FSHVMuM-B65ihh1TKkG3jiGZxOUj22108IeDwjJPGA56XEl1lqPd0NQBJkazPOuny7bV-E_bv060FIhJuiZwSG_f3LTcD5eBy30iFwapEcW-9a4k8ya/s1600/DSCN1811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_9BwcAsizY0VbcJmUZWmq2-4_FSHVMuM-B65ihh1TKkG3jiGZxOUj22108IeDwjJPGA56XEl1lqPd0NQBJkazPOuny7bV-E_bv060FIhJuiZwSG_f3LTcD5eBy30iFwapEcW-9a4k8ya/s320/DSCN1811.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Combine the ground meat, bread crumbs, onion, egg, garlic, Italian seasoning, salt, pepper, 2 Tablespoons Parmesan and ½ cup spaghetti sauce (a little more for moisture if using lean meat).<span style="mso-spacerun: yes;"> </span>Mix them by hand until they are just combined…you don’t want to over work your meat or it will get tough.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbf1FkuXVRBida3joaG3HA3HBH4xxWQw33zOirr8vFKZ4xx8W4XZBKm5dDKlPG877yl8botYuy-h0NlroBpvjy0Vytq7YYagrfCF8WvebaJ99z0h_rK18O4_rlgcQEKbAmBzH4zXH-WOCO/s1600/DSCN1812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbf1FkuXVRBida3joaG3HA3HBH4xxWQw33zOirr8vFKZ4xx8W4XZBKm5dDKlPG877yl8botYuy-h0NlroBpvjy0Vytq7YYagrfCF8WvebaJ99z0h_rK18O4_rlgcQEKbAmBzH4zXH-WOCO/s320/DSCN1812.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>When the ingredients seem equally distributed throughout the meat, form it into a loaf in a shallow baking dish and bake the pain de viande for 45 minutes.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIv5Tl8mawd0oZe9A3f__ywQje8XL7Qre_NJUvioPFrKbRYDPqWuIAmMqQYBv_CqGfbodW-hcJRGD6vAmO6aXZv8S-HOk2mZdIC9WMyX-XqDuGooy1dOZRu20oxCXzSomPYyi6N1SwIWL/s1600/DSCN1814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGIv5Tl8mawd0oZe9A3f__ywQje8XL7Qre_NJUvioPFrKbRYDPqWuIAmMqQYBv_CqGfbodW-hcJRGD6vAmO6aXZv8S-HOk2mZdIC9WMyX-XqDuGooy1dOZRu20oxCXzSomPYyi6N1SwIWL/s320/DSCN1814.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Bring your pain de viande out of the oven and drain any excess fat you might have in the dish.<span style="mso-spacerun: yes;"> </span>Then spread the remaining spaghetti sauce on top of the loaf. Top the sauce with the remaining Parmesan cheese.<span style="mso-spacerun: yes;"> </span>Bake it for another 15 – 20 minutes.<span style="mso-spacerun: yes;"> </span>Then let it sit for a few minutes before cutting, so all the juices can redistribute through the meat.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxeNhXYVkv9wg0QemLF292rtjMFKGA97MXGYkhR4mF5eH1hK_MhBaLJ3wXe5xgyoNhZc-GLUoa2mihmQnYafeR7uFdhwwrGY0kVsim6Nzf-yzQT-B1QGhpFQ0TIJ_Pyw1ciCBXxnvM4LG/s1600/DSCN1816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxeNhXYVkv9wg0QemLF292rtjMFKGA97MXGYkhR4mF5eH1hK_MhBaLJ3wXe5xgyoNhZc-GLUoa2mihmQnYafeR7uFdhwwrGY0kVsim6Nzf-yzQT-B1QGhpFQ0TIJ_Pyw1ciCBXxnvM4LG/s320/DSCN1816.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Enjoy the pain de viande!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">I promise, truly healthy recipes are coming. But by using lighter ground meats, you can turn pain de viande into a tasty, lean protein dinner!</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com5tag:blogger.com,1999:blog-1499885290278396206.post-90859515782636289272012-01-02T04:49:00.000-08:002012-01-02T04:49:00.326-08:00Salmon with Dill Butter<span style="font-size: large;">Salmon with Dill Butter</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zJr3N5V0nWA/TwGmGuwXlXI/AAAAAAAAANY/ygo3Bs96uFg/s1600/DSCN1790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://1.bp.blogspot.com/-zJr3N5V0nWA/TwGmGuwXlXI/AAAAAAAAANY/ygo3Bs96uFg/s320/DSCN1790.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">Happy New Year to all of you!<span style="mso-spacerun: yes;"> </span>I hope your Christmas season was full of love and cheer and 2012 is welcoming you with open arms.<span style="mso-spacerun: yes;"> </span>Tim and I were both off work last week; we had a lovely week with family, friends and lots of time for relaxation.<span style="mso-spacerun: yes;"> </span>My sister came over one of the evenings and we had an Italian themed food and movie night.<span style="mso-spacerun: yes;"> </span>Pictures and recipes will be coming soon, but the evening was a blast!<span style="mso-spacerun: yes;"> </span>I hope food is fun for you in this New Year.<span style="mso-spacerun: yes;"> </span>I know I am excited to create more healthful and delicious recipes now that the holiday season is over and we begin anew.<span style="mso-spacerun: yes;"> </span>My first recipe for 2012 should be incredibly light and healthy…this is not what I expected to post with all the butter.<span style="mso-spacerun: yes;"> But i</span>t is delicious and full of those necessary Omega 3s…and it is incredibly quick to put together!<span style="mso-spacerun: yes;"> </span>It is also written for two servings for all those friends out there cooking for two.<span style="mso-spacerun: yes;"> </span></span><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">The flavors in this salmon dish work together so perfectly.<span style="mso-spacerun: yes;"> </span>Salmon has a heavier, fattier feel when no effort is made to counteract it.<span style="mso-spacerun: yes;"> </span>By using this butter mixture, full of acids from lemon and mustard, that fattier feel is lightened and the salmon becomes something bright and lovely.<span style="mso-spacerun: yes;"> </span>Paired with a steamed green vegetable, this salmon does become a healthful meal.<span style="mso-spacerun: yes;"> </span>The power punch of the Omegas 3s will help you begin 2012 on the right foot!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Ingredients</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Salmon fillets</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Tablespoons butter, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons fresh dill, chopped</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons whole grain mustard</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Teaspoons lemon juice</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Teaspoon pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">There are soooo many steps to this recipe, you might want to make yourself a latte and brace yourself for this process…did you do it?<span style="mso-spacerun: yes;"> </span>Are you ready?<span style="mso-spacerun: yes;"> </span>Here we go!<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uA1eofCjrB0/TwGmVoszhOI/AAAAAAAAANk/uhhrdGSus-E/s1600/DSCN1786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://3.bp.blogspot.com/-uA1eofCjrB0/TwGmVoszhOI/AAAAAAAAANk/uhhrdGSus-E/s320/DSCN1786.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Combine the butter, chopped fresh dill, whole grain mustard, lemon juice, salt and pepper. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9mcZeGJT1Kg/TwGmqGCdQlI/AAAAAAAAAOQ/OYJ8Dw5KKKE/s1600/DSCN1787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://3.bp.blogspot.com/-9mcZeGJT1Kg/TwGmqGCdQlI/AAAAAAAAAOQ/OYJ8Dw5KKKE/s320/DSCN1787.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Whew! Finally Step 1 is over...on to 2...</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ojuC-8FvRIQ/TwGmv0TzeaI/AAAAAAAAAOc/TbmcaJZsKbg/s1600/DSCN1788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://3.bp.blogspot.com/-ojuC-8FvRIQ/TwGmv0TzeaI/AAAAAAAAAOc/TbmcaJZsKbg/s320/DSCN1788.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat a sauté pan over medium-high heat.<span style="mso-spacerun: yes;"> </span>Add about 3 tablespoons of the butter mixture and allow it to melt.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-g7ojjJp7Npk/TwGm3xB3f9I/AAAAAAAAAOo/zqo_cCVb_FY/s1600/DSCN1789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://3.bp.blogspot.com/-g7ojjJp7Npk/TwGm3xB3f9I/AAAAAAAAAOo/zqo_cCVb_FY/s320/DSCN1789.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>When it does, add the salmon fillets.<span style="mso-spacerun: yes;"> </span>Let them sauté for about 4 minutes on each side (they are easily flaked when they are finished).<span style="mso-spacerun: yes;"> </span>Remove the salmon from the pan and top each fillet with a dollop (I just love that word!) of the butter mixture.<span style="mso-spacerun: yes;"> </span>It will begin to melt down the fillet and look beautiful and inviting on your plate.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eskdfsEqvVA/TwGnAKh_RzI/AAAAAAAAAO0/6GEBow9044k/s1600/DSCN1790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://1.bp.blogspot.com/-eskdfsEqvVA/TwGnAKh_RzI/AAAAAAAAAO0/6GEBow9044k/s320/DSCN1790.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">That’s it!!!<span style="mso-spacerun: yes;"> </span>I admit it, I lied about the large quantity of steps.<span style="mso-spacerun: yes;"> </span>I really just wanted you to make yourself a latte.<span style="mso-spacerun: yes;"> </span>You deserve it!<span style="mso-spacerun: yes;"> </span>Pamper yourself a little each day.<span style="mso-spacerun: yes;"> </span>THAT should be your resolution this year.<span style="mso-spacerun: yes;"> </span>Just sayin’…</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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<span style="font-size: large;">Gastronome's Note: You will have leftover butter. Add some to your vegetables or save it to use again!</span>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-60525481239184217472011-12-17T05:03:00.000-08:002011-12-17T05:03:58.180-08:00Cranberry Bliss Bars<span style="font-size: large;">Cranberry Bliss Bars</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwQfOSRmy5Tb28d0MKJN4nCXnH63uz2lFWT0Iyi2EGGSxQxeeeWvVg2SBDCO6l7DcLhNARGHzuaGDp268B4jvJRtebIslY092AkRcm-Qu3ro9OM1RiXMsFDJE22x8HSxMlqJjejbqSXIG/s1600/DSCN1809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwQfOSRmy5Tb28d0MKJN4nCXnH63uz2lFWT0Iyi2EGGSxQxeeeWvVg2SBDCO6l7DcLhNARGHzuaGDp268B4jvJRtebIslY092AkRcm-Qu3ro9OM1RiXMsFDJE22x8HSxMlqJjejbqSXIG/s320/DSCN1809.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">Have you ever stared through the glass case at Starbucks, longing after those luscious cranberry covered beauties, while thinking, “I’m already spending $5.00 (not to mention the calories!) on my coffee...”, so you passed over them while they called your name, beckoning you to return?<span style="mso-spacerun: yes;"> </span>I know I have.<span style="mso-spacerun: yes;"> </span>I am so proud of myself every time I ignore those crimson jeweled triangles as they whisper, “Chelsea, <city w:st="on"><place w:st="on">Chelsea</place></city>”.<span style="mso-spacerun: yes;"> </span>But I could resist no longer.<span style="mso-spacerun: yes;"> </span>This year I had to cave.<span style="mso-spacerun: yes;"> </span>So instead of giving into the tart and tantalizing triangles behind the Starbucks case, I made some of my very own!<span style="mso-spacerun: yes;"> </span>Now I can have them with my coffee every day (perhaps I should have told people a size larger when I mentioned clothing for Christmas…)!<span style="mso-spacerun: yes;"> </span>If you love cranberries, please make these.<span style="mso-spacerun: yes;"> </span>I promise they will make your mouth sing and your soul feel glad this Christmas season.<span style="mso-spacerun: yes;"> </span>I found the blondie recipe from <a href="http://www.tasteofhome.com/Recipes/White-Chocolate-Cranberry-Blondies" target="_blank">Taste of Home</a>. <span style="mso-spacerun: yes;"> I appologize I do not have any process pictures; I was slacking...but h</span>ere is what I did to construct this delectable Christmas treat:</span><br />
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<span style="font-size: large;">Ingredients</span><br />
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<strong>Blondies</strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¾ Cup butter</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Cups light brown sugar, packed</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Eggs</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¾ Teaspoon vanilla</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 ¼ Cups flour</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Teaspoons baking powder</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Teaspoon salt</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1/8 Teaspoon cinnamon</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup dried cranberries, roughly chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">6 Ounces white chocolate chips</span></div><br />
<strong>Frosting</strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 Ounces butter, softened</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Ounces cream cheese, softened</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Cups powdered sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon vanilla</span></div><br />
<strong>Topping</strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ Cup dried cranberries, roughly chopped</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 – 5 Ounces white chocolate chips</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Zest from 1 orange</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees.<span style="mso-spacerun: yes;"> </span>Prepare a 9 x 13 pan by spraying with cooking spray.<span style="mso-spacerun: yes;"> </span>I also put parchment paper into the pan, cut large so that it hung off the sides, so I could remove the blondie bar from the pan easily when it had cooled.<span style="mso-spacerun: yes;"> </span>Just press it against the spray so it sticks to the pan, and then spray the top of the parchment for good measure. <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><span style="font-size: large;">Step 2</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Melt the butter for the blondies and combine it with the brown sugar.<span style="mso-spacerun: yes;"> </span>Allow it to cool enough that it won’t scramble your eggs.<span style="mso-spacerun: yes;"> </span>Then add the eggs and vanilla and let them combine with the butter mixture.<span style="mso-spacerun: yes;"> </span>Then add the flour, baking powder, salt and cinnamon and mix until they are just combined.<span style="mso-spacerun: yes;"> </span>Then add the cranberries and chocolate.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Spread the batter in your pan and bake the blondies for 18 – 22 minutes (mine took closer to 22), or until a toothpick inserted in the center comes out clean.<span style="mso-spacerun: yes;"> </span>Let them cool on a wire rack, OR, if you are like me and are utterly impatient, throw them in the fridge to cool for awhile!<span style="mso-spacerun: yes;"> </span>But don’t be like me.<span style="mso-spacerun: yes;"> </span>Patience is a virtue, don’tcha know?</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-size: large;">Step 4</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Prepare the frosting by beating the cream cheese and butter together.<span style="mso-spacerun: yes;"> </span>Then add the powdered sugar and mix until it is creamy.<span style="mso-spacerun: yes;"> </span>Then add the vanilla.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-size: large;">Step 5</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Remove the blondies from the pan if you want to be fancy, or just leave them in the pan.<span style="mso-spacerun: yes;"> </span>Either way, go ahead and frost them!<span style="mso-spacerun: yes;"> </span>Then sprinkle the ½ cup of chopped cranberries on top.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-size: large;">Step 6</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Using a double boiler, and making sure the boiling water does not touch the bottom of your chocolate bowl or pan, melt the white chocolate with the orange zest.<span style="mso-spacerun: yes;"> </span>When it has melted, drizzle it on top of your blondies.<span style="mso-spacerun: yes;"> </span>When the chocolate has cooled, you can slice the blondies into rectangles, triangles…or heck…just eat the whole pan!<span style="mso-spacerun: yes;"> </span>They are THAT GOOD! <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidu4E66NWG8HCLgbWArfT76HOYURXFclL0Rau5EDI6n5USt84so-L6wfcu6_8sDFtRjBugcyB5MwT4IXqn6WBM7smqqn__N-2D5-FYBQVy_zzC6DqVr2_eW6pUR6vPGBB-v11eW0aceZDD/s1600/DSCN1810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidu4E66NWG8HCLgbWArfT76HOYURXFclL0Rau5EDI6n5USt84so-L6wfcu6_8sDFtRjBugcyB5MwT4IXqn6WBM7smqqn__N-2D5-FYBQVy_zzC6DqVr2_eW6pUR6vPGBB-v11eW0aceZDD/s320/DSCN1810.JPG" width="320px" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;"></span></span></span><span style="font-size: large;">Merry Christmas, my fellow foodies!</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com1tag:blogger.com,1999:blog-1499885290278396206.post-91706497079953615302011-12-05T17:44:00.000-08:002011-12-05T17:44:16.341-08:00Black Bean Soup<span style="font-size: large;">Black Bean Soup</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2dRbOIMBaCivZ9XwNl2b14GodxRG3hIzfh1B9gNUhMT_6abpZAXQzuDuAazOuyfJ4M02lMsHwSEkxN1S1_PdZhXFkhujZtk2qp3sOmDvdRbzApgpO8Lq8C33sGPHNDarNqum6JK7C5ay/s1600/DSCN1799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2dRbOIMBaCivZ9XwNl2b14GodxRG3hIzfh1B9gNUhMT_6abpZAXQzuDuAazOuyfJ4M02lMsHwSEkxN1S1_PdZhXFkhujZtk2qp3sOmDvdRbzApgpO8Lq8C33sGPHNDarNqum6JK7C5ay/s320/DSCN1799.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">It’s December!<span style="mso-spacerun: yes;"> </span>Where has 2011 gone?<span style="mso-spacerun: yes;"> </span>It feels like just a couple months ago we were celebrating Independence Day with hot dogs and fireworks, but here we are…in the throes of Christmas preparations (and I’m loving every minute of it!).<span style="mso-spacerun: yes;"> </span>After the delicious, but oh-so-un-waist-friendly Thanksgiving festivities and in between the thigh dwelling Christmas cookies, I decided dinner should be something healthful yet hearty.<span style="mso-spacerun: yes;"> </span>I absolutely love Panera’s black bean soup and decided to create a knock-off of it to provide a flavorful, filling and low calorie dinner option!<span style="mso-spacerun: yes;"> </span>Boy was it a success!<span style="mso-spacerun: yes;"> </span>Lots of flavor, while fantastically low calorie.<span style="mso-spacerun: yes;"> </span>Served with some baguette slices and a salad, you’ve got yourself a meal!</span><br />
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<span style="font-size: large;">Ingredients</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Onions, chopped</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¾ Cup carrot, chopped</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Ribs celery, chopped</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Poblano, seeds removed and chopped</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">8 Cloves garlic, minced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Teaspoons cumin</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Jalapenos, chopped – seeds removed if you don’t want the heat</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 15-to-16 oz. cans black beans, undrained</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 15-oz. cans petite diced tomatoes in juice</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Cups low sodium chicken stock</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons cilantro, plus more for garnish</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlo9rvMF05Xwqii5b6AYJnFnDHnfg4WPfoLV_Ht3hpGJ6XOQu_DtrOtZSMQ0tFUXoEpe76Dzio-PmeaVOWNYHhUi4b8F5RJtPFk_amI4fZzrVTtcGN4bYdzvG8fnAUL3Gt7eO_-6KF8-Ke/s1600/DSCN1793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlo9rvMF05Xwqii5b6AYJnFnDHnfg4WPfoLV_Ht3hpGJ6XOQu_DtrOtZSMQ0tFUXoEpe76Dzio-PmeaVOWNYHhUi4b8F5RJtPFk_amI4fZzrVTtcGN4bYdzvG8fnAUL3Gt7eO_-6KF8-Ke/s320/DSCN1793.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">This recipe begins as most of my recipes do, with vegetable prep!<span style="mso-spacerun: yes;"> </span>Go ahead and chop the onions, carrot, celery, poblano, garlic and jalapenos.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1OeC5QdGyCNDYb7UNv7AZuPCRJu2zfppTiElzjKselxYW11osNGXMMRazMMt-hAywzm-Upyw6dBlIjNhThc7B7ysojQFfBymdCLVmRR35ct1IAmQ_cgK0BFLzC4sSNE7kPtau5PYlVps/s1600/DSCN1794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1OeC5QdGyCNDYb7UNv7AZuPCRJu2zfppTiElzjKselxYW11osNGXMMRazMMt-hAywzm-Upyw6dBlIjNhThc7B7ysojQFfBymdCLVmRR35ct1IAmQ_cgK0BFLzC4sSNE7kPtau5PYlVps/s320/DSCN1794.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>When it came to the jalapenos, I decided to remove the seeds from one and not from the other.<span style="mso-spacerun: yes;"> </span>I like some heat, but not too much.<span style="mso-spacerun: yes;"> </span>But you can do whatever your little heart desires!<span style="mso-spacerun: yes;"> </span>Oh, and while you’re at it, you might as well chop the cilantro for later too.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfGglrzYf8LDqwwbY1F2Ysk8S2baNIGu-JSHiDWEgGWQwGMm1dfVRD4Mt2Ef3n3Yj1T_CQD_IqXIMPZn_tX5W7O1mOTMdS7GiYYfjKUI9q121saFwxy-NWEg5-VEiBsrClZAwZN9xml9v/s1600/DSCN1796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfGglrzYf8LDqwwbY1F2Ysk8S2baNIGu-JSHiDWEgGWQwGMm1dfVRD4Mt2Ef3n3Yj1T_CQD_IqXIMPZn_tX5W7O1mOTMdS7GiYYfjKUI9q121saFwxy-NWEg5-VEiBsrClZAwZN9xml9v/s320/DSCN1796.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat about 3 tablespoons of olive oil in a large pot over medium-high heat.<span style="mso-spacerun: yes;"> </span>Add the onion, carrot, poblano and celery.<span style="mso-spacerun: yes;"> </span>Sauté the vegetables for about 6 minutes, or until they begin to soften.<span style="mso-spacerun: yes;"> </span>Then add the garlic and sauté for 1 minute.<span style="mso-spacerun: yes;"> </span>Mix in the cumin and jalapenos.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0e_1EtK1hLYqj7tYeRzCBEPFO908xuCFx9zPRa2IvMiwI81V0VLv8d3JR2DZhGWj7Kef8YB-kzPnyflJ3vZ4Qybs9_wCtXFbJWMQNupvoRwIqFfsB9A7t1f1etsJMNAthnuUz7ZKuI5dN/s1600/DSCN1795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0e_1EtK1hLYqj7tYeRzCBEPFO908xuCFx9zPRa2IvMiwI81V0VLv8d3JR2DZhGWj7Kef8YB-kzPnyflJ3vZ4Qybs9_wCtXFbJWMQNupvoRwIqFfsB9A7t1f1etsJMNAthnuUz7ZKuI5dN/s320/DSCN1795.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Then add the beans, tomatoes and stock and bring the soup to a boil.<span style="mso-spacerun: yes;"> </span>When it boils, reduce the heat to medium and cover for about 15 minutes, or until the carrots are softened.<span style="mso-spacerun: yes;"> </span>Add the cilantro.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrNQzWy6r3VomAa-xOIx_AodZWtI6npZFNaTPzc4R8erRUBdtW0tCBhXGiawfKsgTLZgmNP3C5IAS7kO2_-BRLKXrZpc_Di6nkHEGk1CRwgD_MXii5I7y06vWzTKqMJjfUm73Jt5IQrSd/s1600/DSCN1797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrNQzWy6r3VomAa-xOIx_AodZWtI6npZFNaTPzc4R8erRUBdtW0tCBhXGiawfKsgTLZgmNP3C5IAS7kO2_-BRLKXrZpc_Di6nkHEGk1CRwgD_MXii5I7y06vWzTKqMJjfUm73Jt5IQrSd/s320/DSCN1797.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Remove the soup from and heat.<span style="mso-spacerun: yes;"> </span>Take about 5 cups of beans and vegetables from the soup (it's okay to get some of the liquid too) and set aside.<span style="mso-spacerun: yes;"> </span>Then use an immersion blender, blender or food processor to puree the rest of the soup until it is smooth.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUBAu3bK-3qAFPiHd_A8eYKge9h6o4qJtFChS3Hb0AVLHdBwXwal07m45AJsrYLVkE6KVDZYEdfeS1uLlfejf-9mU4yKD8P1VryFOnv9nBqpawKoFZvPWwt2vG7wF6JfoWJfGKGJ4rPHF/s1600/DSCN1798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUBAu3bK-3qAFPiHd_A8eYKge9h6o4qJtFChS3Hb0AVLHdBwXwal07m45AJsrYLVkE6KVDZYEdfeS1uLlfejf-9mU4yKD8P1VryFOnv9nBqpawKoFZvPWwt2vG7wF6JfoWJfGKGJ4rPHF/s320/DSCN1798.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Combine the puree and whole vegetables in the pot again and simmer another 15 minutes, uncovered.<span style="mso-spacerun: yes;"> </span>Season with salt to taste and serve with a cilantro garnish.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2dRbOIMBaCivZ9XwNl2b14GodxRG3hIzfh1B9gNUhMT_6abpZAXQzuDuAazOuyfJ4M02lMsHwSEkxN1S1_PdZhXFkhujZtk2qp3sOmDvdRbzApgpO8Lq8C33sGPHNDarNqum6JK7C5ay/s1600/DSCN1799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2dRbOIMBaCivZ9XwNl2b14GodxRG3hIzfh1B9gNUhMT_6abpZAXQzuDuAazOuyfJ4M02lMsHwSEkxN1S1_PdZhXFkhujZtk2qp3sOmDvdRbzApgpO8Lq8C33sGPHNDarNqum6JK7C5ay/s320/DSCN1799.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Enjoy! Happy shopping and cookie baking!</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com2tag:blogger.com,1999:blog-1499885290278396206.post-56733206150155282822011-11-21T17:02:00.000-08:002011-11-21T17:02:47.424-08:00Cauliflower Gratin<span style="font-size: large;">Cauliflower Gratin</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uArICfZAevMGYcWo0029g3bapyNsXZFlO8a56IEVTArtD2M4CsEUits0lZ0MNo-r6RLujBgFZjUc4-qmhySyskuVscYQ8HvFjeWG7wSH-vR4Xfl4bKVaygAn_q5YwgJX_ePMWTkt5uEB/s1600/DSCN1749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uArICfZAevMGYcWo0029g3bapyNsXZFlO8a56IEVTArtD2M4CsEUits0lZ0MNo-r6RLujBgFZjUc4-qmhySyskuVscYQ8HvFjeWG7wSH-vR4Xfl4bKVaygAn_q5YwgJX_ePMWTkt5uEB/s320/DSCN1749.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">Thanksgiving is almost here!<span style="mso-spacerun: yes;"> </span>You probably already have your menu planned, but if you’re like me…one particular side dish is an after thought.<span style="mso-spacerun: yes;"> </span>The turkey, the stuffing, the potatoes…they are all center-stage.<span style="mso-spacerun: yes;"> </span>Then, there’s the vegetable.<span style="mso-spacerun: yes;"> </span>You have to have it.<span style="mso-spacerun: yes;"> </span>What kind of nutritious meal would it be without at least one vegetable on the table?!<span style="mso-spacerun: yes;"> </span>But, you don’t really care what it is or how it is prepared.<span style="mso-spacerun: yes;"> </span>This Cauliflower Gratin revolutionizes my Thanksgiving table.<span style="mso-spacerun: yes;"> </span>Instead of seconds of the stuffing and potatoes, I’m reaching for more of this cheesy cauliflower dish.<span style="mso-spacerun: yes;"> </span>What makes it so special?<span style="mso-spacerun: yes;"> </span>Gruyere.<span style="mso-spacerun: yes;"> </span>Period.<span style="mso-spacerun: yes;"> </span>That is what makes this vegetable dish a rock star at the table.<span style="mso-spacerun: yes;"> </span>The nuttiness of this cheese puts this dish over the top.<span style="mso-spacerun: yes;"> </span>Give it a try and I think you will agree.<span style="mso-spacerun: yes;"> </span>The recipe is basically followed from <a href="http://www.foodnetwork.com/recipes/ina-garten/cauliflower-gratin-recipe/index.html" target="_blank">Ina Garten’s</a>, but I did give it a few tweaks.<span style="mso-spacerun: yes;"> </span>So here is my rendition…and maybe you will agree that the veggie will win best of show at the table this year!</span><br />
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<span style="font-size: large;">Ingredients</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 (3 lbs. each) heads of cauliflower</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">8 Tablespoons butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">6 Tablespoons flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Cups hot milk (I used 2%)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Teaspoon nutmeg</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Cups Gruyere, grated</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Cup Parmesan (freshly grated is best)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup panko bread crumbs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 375 degrees.<span style="mso-spacerun: yes;"> </span>Using a stock pot, put hot water on the bottom and put it on the burner over medium-high heat.<span style="mso-spacerun: yes;"> </span>Then prepare the cauliflower by cutting it into large florets.<span style="mso-spacerun: yes;"> </span>When the water in the stock pot is boiling, put half of the cauliflower into the steam basket.<span style="mso-spacerun: yes;"> </span>Cover and steam the cauliflower for 6 minutes.<span style="mso-spacerun: yes;"> </span>Put the cauliflower in a bowl and steam the rest for another 6 minutes.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Grate your Gruyere and parmesan, so they will be ready when your sauce is finished.<span style="mso-spacerun: yes;"> </span>Also, place the milk in the microwave and let it heat for a couple of minutes, until it is hot.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Next, melt 4 tablespoons of butter in a large saucepan over medium low heat.<span style="mso-spacerun: yes;"> </span>When it has melted, add the flour and whisk constantly, cooking the roux for about 2 minutes.<span style="mso-spacerun: yes;"> </span>Pour the hot milk into the roux and whisk it to combine into a smooth mixture.<span style="mso-spacerun: yes;"> </span>Bring the sauce to a boil, for about 1 minute, until it thickens.<span style="mso-spacerun: yes;"> </span>Then remove it from the heat and add 2 teaspoons of salt, the pepper, nutmeg, 1 cup of the Gruyere and the parmesan.<span style="mso-spacerun: yes;"> </span>Mix it just to melt the cheese and combine the sauce.<span style="mso-spacerun: yes;"> </span>At this point, I taste it to make sure it is the way I want it.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 4</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Pour 1/3 of the sauce on the bottom of a casserole dish.<span style="mso-spacerun: yes;"> </span>Place the cauliflower on top of the sauce and then pour the rest of the sauce evenly over top.<span style="mso-spacerun: yes;"> </span><strong>Note:<span style="mso-spacerun: yes;"> </span>At this point, you can put the dish aside and finish right before you are ready to bake it.<span style="mso-spacerun: yes;"> </span>It makes a great do ahead veggie!!!</strong><span style="mso-spacerun: yes;"> </span>When you are ready to bake it, combine the bread crumbs with the rest of the Gruyere and sprinkle them evenly over the top.<span style="mso-spacerun: yes;"> </span>Melt the remaining 4 tablespoons of butter and drizzle it over the the bread crumbs.<span style="mso-spacerun: yes;"> </span>Bake the gratin for 30 -40 minutes, or until the top is golden brown.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Gastronome's Note: The cauliflower will still be a little firm, which is how I like it. You can obviously steam it longer in the beginning if you prefer more mushy...errr...well done.</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-7167043686591791092011-11-12T05:27:00.000-08:002011-11-12T05:27:06.523-08:00To Stuff or Not to Stuff...that is the Question<span style="font-size: large;">Pear and Sausage Stuffing</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1G62VMO72PwvPeQoKcuLdOwnqzvdYFYy803FR8Auq21wPoYq5Zdqfg4_TfGltJfANfhf1svNiyvRggAUjnegixYzrfU029vekFcZ29Lp-BmBDeWf4YmdVNwZgpKIHVGznuFBJvl2jbDjt/s1600/DSCN1779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1G62VMO72PwvPeQoKcuLdOwnqzvdYFYy803FR8Auq21wPoYq5Zdqfg4_TfGltJfANfhf1svNiyvRggAUjnegixYzrfU029vekFcZ29Lp-BmBDeWf4YmdVNwZgpKIHVGznuFBJvl2jbDjt/s320/DSCN1779.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">I am, against my better judgment, going to highlight the Thanksgiving dish that is the center of eternal debates.<span style="mso-spacerun: yes;"> </span>I am going to risk the flack I might receive because I love ya’ll and, frankly, I care so much about your Thanksgiving happiness!<span style="mso-spacerun: yes;"> </span>Because of this…I’m going to talk about…(du du duhhhh)…STUFFING!<span style="mso-spacerun: yes;"> </span>Or FILLING!<span style="mso-spacerun: yes;"> </span>Or DRESSING!<span style="mso-spacerun: yes;"> </span>Whatever you might call it, we’re gonna make it!<span style="mso-spacerun: yes;"> </span>Now, not only is the name of the dish hotly contested, but there’s also the eternal…to stuff the bird or not to stuff the bird…question.<span style="mso-spacerun: yes;"> </span>I, personally, do not stuff the bird with my stuffing.<span style="mso-spacerun: yes;"> </span>I think it results in a stuffing full of the delicious turkey flavor (yay!) but a dry turkey (boo!).<span style="mso-spacerun: yes;"> </span>Plus, by the time the stuffing is up to safe eating temperature, the bird has been overcooked.<span style="mso-spacerun: yes;"> </span>So, instead, I stuff my turkey with onions, celery, lemons, garlic and herbs and make my stuffing on the side.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So here it goes…my favorite…Pear and Sausage Stuffing!</span><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Ingredients</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Pound bulk pork sausage</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Cups diced onion</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Cups diced celery</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Tablespoons butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons fresh, chopped sage</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons fresh, chopped rosemary</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons fresh, chopped thyme</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">6 Cups crumbled cornbread</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">6 Cups (6 cups when dry, about 8 – 10 cups before dry) cubed bread</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Cups chicken stock</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Peeled, chopped pears</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Tablespoons fresh, chopped parsley</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons poultry seasoning</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Teaspoons salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon black pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Prep Step</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg39yV61ZgEu8wyoR8dXOcKjGJok-C2obj81i5IlJ4_comNYxcnxdSDXJIWBybMHUainwXETwfymzKTi9XEQv-aQ_75TRst6WIR-6PAlL3s1KqSuCI8jjSml-Mox7pI1WCsaTjn5swrvGR/s1600/DSCN1767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg39yV61ZgEu8wyoR8dXOcKjGJok-C2obj81i5IlJ4_comNYxcnxdSDXJIWBybMHUainwXETwfymzKTi9XEQv-aQ_75TRst6WIR-6PAlL3s1KqSuCI8jjSml-Mox7pI1WCsaTjn5swrvGR/s320/DSCN1767.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">The day before I make the stuffing, I make a batch of cornbread and then crumble it and cube my bread.<span style="mso-spacerun: yes;"> </span>This way I have nice, dry FRESH bread for my stuffing.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">This is THE most important step, so read carefully.<span style="mso-spacerun: yes;"> </span>This recipe involves a</span><span style="font-family: Arial, Helvetica, sans-serif;"> lot of chopping, so the first thing you need to do is set up your chopping station, complete with a glass of your favorite wine.<span style="mso-spacerun: yes;"> </span>Trust me, the wine will make it all possible.<span style="mso-spacerun: yes;"> </span>That, and the promise of delicious stuffing! <span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;"></span></span></span><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8SWjB39-KSqx61NbGS2nLcX_Ve1GeejhiwbRP3I9zb5gJbnZ_y8a48iT5PJX_BlntOjBRYswTAXQaXbfzbL-lwgZiRIR-BZjdcMrY6IPBdNUznAy_ONyrQFBRt6XgNAOraB2iBm6kY0I/s1600/DSCN1772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8SWjB39-KSqx61NbGS2nLcX_Ve1GeejhiwbRP3I9zb5gJbnZ_y8a48iT5PJX_BlntOjBRYswTAXQaXbfzbL-lwgZiRIR-BZjdcMrY6IPBdNUznAy_ONyrQFBRt6XgNAOraB2iBm6kY0I/s320/DSCN1772.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">If you didn’t follow my first step, don’t tell me.<span style="mso-spacerun: yes;"> </span>It will just make me sad.<span style="mso-spacerun: yes;"> </span>But, we will continue anyway because you need to get that stuffing done!<span style="mso-spacerun: yes;"> </span>If you are baking the stuffing right after you make it, turn your oven to 350 degrees; I usually need to wait to put my stuffing in until after my turkey is finished, so I usually end up letting my stuffing sit for an hour or two before baking it.<span style="mso-spacerun: yes;"> </span>But in the end, you will want an oven at 350.<span style="mso-spacerun: yes;"> </span>Then go ahead and over medium heat, sauté your sausage until it is nice and browned.<span style="mso-spacerun: yes;"> </span>Then pour it into a large bowl.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Dice your onion and celery.<span style="mso-spacerun: yes;"> </span>Then using the same sauté pan as before, melt the butter over medium heat and add the onion and celery.<span style="mso-spacerun: yes;"> </span>While they sauté, chop your thyme, sage and rosemary.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLnghtWqzHPElmhj5ElFalg6iqHfmJRSVruWBv5y3cgCugQuhjGWu4Eefo2hm22_13ypnlK-GN8cCXngvCb4mOjhXhMzj1A8_6rc92v-2jN3v6P3jg7bLv_nU_yEF9Dy6Zqx7PDyTrpmr7/s1600/DSCN1774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLnghtWqzHPElmhj5ElFalg6iqHfmJRSVruWBv5y3cgCugQuhjGWu4Eefo2hm22_13ypnlK-GN8cCXngvCb4mOjhXhMzj1A8_6rc92v-2jN3v6P3jg7bLv_nU_yEF9Dy6Zqx7PDyTrpmr7/s320/DSCN1774.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Then add them to the vegetable mixture and sauté the veggies until they are softened.<span style="mso-spacerun: yes;"> </span>Add them to your bowl with the sausage.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 4</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Peel and chop your pears and chop your parsley.<span style="mso-spacerun: yes;"> </span>Add the pear, parsley, poultry seasoning, salt and pepper to your bowl and mix them all together.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtprE9xPumMFlfUSkTqvEf34rkKmdbZEG31ZJ3l1d6UWDxvgNa2N3Yhwg8W_GWx-0dnXN2UKnqSiNJCKYFA1ucVAppta8z8cJ-RItV4_AfcdnIe61MGc0GeDe7y_14QpdakEOagpF9cT-Q/s1600/DSCN1777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtprE9xPumMFlfUSkTqvEf34rkKmdbZEG31ZJ3l1d6UWDxvgNa2N3Yhwg8W_GWx-0dnXN2UKnqSiNJCKYFA1ucVAppta8z8cJ-RItV4_AfcdnIe61MGc0GeDe7y_14QpdakEOagpF9cT-Q/s320/DSCN1777.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Then add your dried breads along with about 1 ½ cups of stock.<span style="mso-spacerun: yes;"> </span>Mix the ingredients, by hand, together.<span style="mso-spacerun: yes;"> </span>Add more stock until it is your desired level of wet/dry.<span style="mso-spacerun: yes;"> </span>I like the bread cubes to be moist outside but still a little firm so that it will brown nicely on top when it’s baked.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>When you like the way it is, pour it into a casserole dish and bake it for 30 – 40 minutes, or until it is hot and the top has become golden brown.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1G62VMO72PwvPeQoKcuLdOwnqzvdYFYy803FR8Auq21wPoYq5Zdqfg4_TfGltJfANfhf1svNiyvRggAUjnegixYzrfU029vekFcZ29Lp-BmBDeWf4YmdVNwZgpKIHVGznuFBJvl2jbDjt/s1600/DSCN1779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1G62VMO72PwvPeQoKcuLdOwnqzvdYFYy803FR8Auq21wPoYq5Zdqfg4_TfGltJfANfhf1svNiyvRggAUjnegixYzrfU029vekFcZ29Lp-BmBDeWf4YmdVNwZgpKIHVGznuFBJvl2jbDjt/s320/DSCN1779.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Happy Thanksgiving!!!</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-40753189221223687632011-10-30T18:10:00.000-07:002011-10-30T18:24:34.198-07:00The Noblest of Fruits<span style="font-size: large;">Apple Butter</span><br />
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</div><span style="font-family: Arial, Helvetica, sans-serif;">Henry David Thoreau wrote “Surely the apple is the noblest of fruits.”<span style="mso-spacerun: yes;"> </span>Who am I to argue with Thoreau?<span style="mso-spacerun: yes;"> I have tasted nothing that would contradict this brilliant American naturalist, philosopher and author's view, so I will instead concentrate on preserving this noble fruit.</span><span style="mso-spacerun: yes;"> </span>Early American colonists preserved this pomaceous fruit by making apple butter.<span style="mso-spacerun: yes;"> </span>My first experience tasting apple butter was at the Liberty Tree Tavern in Disney World when I was about nine years old – and I still remember it.<span style="mso-spacerun: yes;"> </span>It was positively delicious with its sweet, deep flavor combined with aromatic spices.<span style="mso-spacerun: yes;"> </span>It was noble apple heaven spread on a piece of bread.<span style="mso-spacerun: yes;"> </span>In more recent years, I have tried my hand at apple butter using a couple of difference methods.<span style="mso-spacerun: yes;"> </span>It can be made in a crock pot over a 12 – 24 hour period or roasted in the oven for 3 – 6 hours.<span style="mso-spacerun: yes;"> </span>This autumn, my mom and I decided to use the stove method to make some for ourselves.<span style="mso-spacerun: yes;"> </span>We canned it using the basic canning methods printed on the box of jars, but it can also be frozen (I have done this in the past quite successfully).</span><br />
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<span style="font-size: large;">To preserve this noble fruit, you will need:</span><br />
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<span style="font-size: large;">Ingredients</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 – 5 Pounds of apples (a mix of apple varieties makes for a more interesting flavor)</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Teaspoon allspice</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Teaspoon cloves</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Teaspoon nutmeg</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Teaspoons cinnamon</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3-4 Cups of sugar (depending on the sweetness of the apples and your preference)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Cups of apple cider</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiAtLEdO5X0FsQCYETme33lHbkG5KRmC4S-rZDVTMAB2kTQM75CZ1ueW_hM09dPv_Yym5JBCTYr3afJ-nOilhIRshYcsZyYzSlTV9MWal_yDv-WL2MY1bn2oUp_21ryhuzIsuPmpKqiun/s1600/DSCN1719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiAtLEdO5X0FsQCYETme33lHbkG5KRmC4S-rZDVTMAB2kTQM75CZ1ueW_hM09dPv_Yym5JBCTYr3afJ-nOilhIRshYcsZyYzSlTV9MWal_yDv-WL2MY1bn2oUp_21ryhuzIsuPmpKqiun/s320/DSCN1719.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">You begin to make apple butter by making applesauce.<span style="mso-spacerun: yes;"> </span>Wash the apples and then slice them into quarters (or sixths if your apples are larger).<span style="mso-spacerun: yes;"> </span>Place the quarters in a large pot and add the apple cider.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15-nSbVgGmJ7HVQbgJ_bCFNlESjD7pVHCjGfkn9QzG044Y-lCWYApXgYLjD-oDGxykK6n_ZZBfcgfURLVFzZMIyl0UgcPDDy6ZSKg9sIafi3q9HU0vvmmRGxq6DKHAVPytcAmF_wG7e_9/s1600/DSCN1720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15-nSbVgGmJ7HVQbgJ_bCFNlESjD7pVHCjGfkn9QzG044Y-lCWYApXgYLjD-oDGxykK6n_ZZBfcgfURLVFzZMIyl0UgcPDDy6ZSKg9sIafi3q9HU0vvmmRGxq6DKHAVPytcAmF_wG7e_9/s320/DSCN1720.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Simmer the apples on medium-low heat for about 7 – 10 minutes, or until the apples are very soft.<span style="mso-spacerun: yes;"> </span>Make sure you stir the apples occasionally so they do not burn on the bottom!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDZGBeyHB9HUW4QF7yutglMrSDIF7WTKUjO_Hir7wDFOxpPsboYsg1O9_iRqfLfH5TL7Rk75tftuOsDaYms4UOh3jdkwMtxS0_3Zsqif1ple-2v6eJkNRMdsrehbwucOLSckkHwcpSrzm/s1600/DSCN1721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIDZGBeyHB9HUW4QF7yutglMrSDIF7WTKUjO_Hir7wDFOxpPsboYsg1O9_iRqfLfH5TL7Rk75tftuOsDaYms4UOh3jdkwMtxS0_3Zsqif1ple-2v6eJkNRMdsrehbwucOLSckkHwcpSrzm/s320/DSCN1721.JPG" width="240px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">When the apples are soft, use a food mill or other applesauce apparatus to turn the apples into sauce.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Qjx44tJi7UIjIj1hAnzMZu183pv8Vt8-jw58bePiEuagrCqeFQ_mcFLQJW7GdGVcP7Zhr5OsJrpP_5fWabkEodYSKM5FUQLO_FubW9O6VLwF0CzmQC6PXBDjLo4OeYuMaO3YjCQfgRQL/s1600/DSCN1722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Qjx44tJi7UIjIj1hAnzMZu183pv8Vt8-jw58bePiEuagrCqeFQ_mcFLQJW7GdGVcP7Zhr5OsJrpP_5fWabkEodYSKM5FUQLO_FubW9O6VLwF0CzmQC6PXBDjLo4OeYuMaO3YjCQfgRQL/s320/DSCN1722.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>My mom had borrowed this nifty gadget that separated the peels and seeds from the pulp.<span style="mso-spacerun: yes;"> </span>It made the job so fast!<span style="mso-spacerun: yes;"> </span>If you don’t have an applesauce gadget, you can use a potato masher to break up the apples and then push the pulp through a colander.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTCMbBevctpQCjB-9BJt0bH-iH2OdFnOFP9F-ct5YDC-x0v-64mUDOtGnlbmhtkb43rb5bpTlV6na6jEhl2PNv6MZ6z9i0gJqqPbpeRwWJ07EEzEYK5VocdhnZe6An0u9zxW_K9_KaDuJ/s1600/DSCN1723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTCMbBevctpQCjB-9BJt0bH-iH2OdFnOFP9F-ct5YDC-x0v-64mUDOtGnlbmhtkb43rb5bpTlV6na6jEhl2PNv6MZ6z9i0gJqqPbpeRwWJ07EEzEYK5VocdhnZe6An0u9zxW_K9_KaDuJ/s320/DSCN1723.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>You want to include the apple cider in the apple pulp.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdb1uYbjpazKYmg4VDDORjKRQbrLJFrYyEYRv2wFyD-Dy1rzhNMVx-oGpkVO1c5koLdokobLbaDXg5jh62KuAcq27g-WiNeId_BcJQkMoqGmuq3uNd4YHIi7U83EElIP_d0P-gJ73NKdZ/s1600/DSCN1724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdb1uYbjpazKYmg4VDDORjKRQbrLJFrYyEYRv2wFyD-Dy1rzhNMVx-oGpkVO1c5koLdokobLbaDXg5jh62KuAcq27g-WiNeId_BcJQkMoqGmuq3uNd4YHIi7U83EElIP_d0P-gJ73NKdZ/s320/DSCN1724.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the allspice, cloves, nutmeg, cinnamon, sugar and salt to the apple pulp after returning it to a large pot.<span style="mso-spacerun: yes;"> </span>Now you’re in it for the long haul because you will need to simmer the mixture, stirring every few minutes to prevent burning, for 1 ½ - 2 hours, or until it is brown and thick.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOs66sNk0j4rsOizWhYL3EaBgeVroGgsHenyERVbyy_SS9MfZKARqJZ5sqRTJ_a1ZKOKJyJ9bg0PBIet5H0JNHMVB69fbxYNxGbS5xcKRkNZRPdG9yNDOadvzENhQ2Nsq7B17D-c2vex8/s1600/DSCN1759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOs66sNk0j4rsOizWhYL3EaBgeVroGgsHenyERVbyy_SS9MfZKARqJZ5sqRTJ_a1ZKOKJyJ9bg0PBIet5H0JNHMVB69fbxYNxGbS5xcKRkNZRPdG9yNDOadvzENhQ2Nsq7B17D-c2vex8/s320/DSCN1759.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;">Sorry for the yellow lighting; I forgot a picture of this step and had to do in in terrible lighting conditions!</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>When you put a spoonful on a plate, it should stay together, with no liquid oozing from it.<span style="mso-spacerun: yes;"> </span>When it reaches this point, you have successfully created apple butter!<span style="mso-spacerun: yes;"> </span>(Yes, it is a long process, but it is oh so worth it!)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 4</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCIcjM307j09zN1qvcFBydklP6feRhfsVi4DFYqSwOXFVV-FNSch5Ky15Pa6iGGn_cwkljwOhj_Tl3rjBbIrZa7NEEWCOo_qfMjqaLu8HFqf7qa2JJyRC3xcvQjDk-0uRjGliWnudKXXG/s1600/DSCN1725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCIcjM307j09zN1qvcFBydklP6feRhfsVi4DFYqSwOXFVV-FNSch5Ky15Pa6iGGn_cwkljwOhj_Tl3rjBbIrZa7NEEWCOo_qfMjqaLu8HFqf7qa2JJyRC3xcvQjDk-0uRjGliWnudKXXG/s320/DSCN1725.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">If you are canning, you should get your jars, lids and rings ready while the apple butter finishes.<span style="mso-spacerun: yes;"> </span>Then add the hot apple butter to the jars, secure the lids with the rings, and wait for them to give you the “pop” that signals success! <span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="mso-spacerun: yes;"> </span>If you are freezing, freezer bags work really well.<span style="mso-spacerun: yes;"> </span>You will want to cool the apple butter before bagging it though.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Enjoy your apple butter on toast, biscuits or mixed into pumpkin pie! I am planning to experiment with pear butter next year, so stay tuned!</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-52755076558888813302011-10-25T17:25:00.000-07:002011-10-25T17:25:32.693-07:00Unexpected Guests?!<span style="font-size: large;">Pumpkin Gingersnap Sundae</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We are rapidly approaching the holiday season!<span style="mso-spacerun: yes;"> </span>I’ve been running around telling everyone because I absolutely love this time of year!<span style="mso-spacerun: yes;"> </span>It will begin for me at the start of November and continue through til the New Year.<span style="mso-spacerun: yes;"> </span>I must admit though, my absolute favorite part of the whole two months is Thanksgiving.<span style="mso-spacerun: yes;"> </span>Obviously, I love cooking and love eating…so it makes sense.<span style="mso-spacerun: yes;"> </span>But you may not quite understand how much I love the food aspect of this wonderful holiday.<span style="mso-spacerun: yes;"> </span>I have been searching the internet for weeks already for the perfect recipes.<span style="mso-spacerun: yes;"> </span>This past weekend, I made a pre-pre-Thanksgiving turkey to test out a recipe (yes, the pre-pre means it was a practice for the practice turkey).<span style="mso-spacerun: yes;"> </span>I am just that weird.<span style="mso-spacerun: yes;"> </span>And just that into food.<span style="mso-spacerun: yes;"> </span>But for me, there is no better holiday than one that revolves around a beautiful meal shared with family.<span style="mso-spacerun: yes;"> </span>It makes me feel sort of squishy inside thinking about family and how much I have to be thankful for while sharing a lovely meal with them.</span><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Anyway, I am rambling (this is what happens when I think about Thanksgiving!).<span style="mso-spacerun: yes;"> </span>I really wanted to share a dessert with you.<span style="mso-spacerun: yes;"> </span>With the holiday season comes lots of guests – some expected and some unexpected.<span style="mso-spacerun: yes;"> </span>This is the perfect treat to share with all of your guests because you can assemble it quickly, everything will keep for the month perfectly fine and it is oh so delicious!!!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">All you need is:</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNI5mAV9CFCPyy60mS3b79NKXIK2vIDbdeQ7NQNzC1wqwx6wYYBkyDyEZ2WoDKZDIMc-L9yZajVHC3EPjzVF1EN167Yr5GC50R07o5ZElpsBPAHJApVeXGql426FKMJNMNL7cL0mSFjkG/s1600/DSCN1740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNI5mAV9CFCPyy60mS3b79NKXIK2vIDbdeQ7NQNzC1wqwx6wYYBkyDyEZ2WoDKZDIMc-L9yZajVHC3EPjzVF1EN167Yr5GC50R07o5ZElpsBPAHJApVeXGql426FKMJNMNL7cL0mSFjkG/s320/DSCN1740.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Yes, that’s all you need!<span style="mso-spacerun: yes;"> </span>Pumpkin ice cream, caramel sauce and ginger snaps.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">To assemble the sundae, simply crumble some ginger snaps (two per sundae works for me) over some pumpkin ice cream.<span style="mso-spacerun: yes;"> </span>Then top the ice cream with some caramel sauce.<span style="mso-spacerun: yes;"> </span>Finish the sundae by placing a whole cookie on top.<span style="mso-spacerun: yes;"> </span>It allows the tasters to know what the cookie crumbs are and let’s face it…it just looks pretty.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3W14Gvk35_TRsG9BbVlDPLz1EfwxYJ5Qu-ax6COLmI5IVbWe_e_IPgfQ1bfk3UvTtt7X5FwWsRIzuttpLPGfmiM4IeA-gmOuUMlFu5UPujH3Br3kKA9Hp2jz9AVSILi0RSsxDkn6UqmE/s1600/DSCN1743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3W14Gvk35_TRsG9BbVlDPLz1EfwxYJ5Qu-ax6COLmI5IVbWe_e_IPgfQ1bfk3UvTtt7X5FwWsRIzuttpLPGfmiM4IeA-gmOuUMlFu5UPujH3Br3kKA9Hp2jz9AVSILi0RSsxDkn6UqmE/s320/DSCN1743.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">That’s it!<span style="mso-spacerun: yes;"> </span>All you need for a delicious holiday treat!<span style="mso-spacerun: yes;"> </span>It can easily be adapted too.<span style="mso-spacerun: yes;"> </span>If you want to go the peppermint route closer to Christmas, use some mint chip ice cream with grasshopper cookies and hot fudge!<span style="mso-spacerun: yes;"> </span>So many possibilities!!! Tell me what you think would be most delicious!</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-64080143695136530902011-10-12T04:34:00.000-07:002011-10-12T04:34:34.561-07:00Pumpkin Ravioli<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Before we get to the good stuff, I wanted to let my lovely readers know I have <i style="mso-bidi-font-style: normal;">finally</i> figured out how to make commenting easier (whew, sigh, relief evident).<span style="mso-spacerun: yes;"> </span>Now you can just type your comment.<span style="mso-spacerun: yes;"> </span>Then in the drop down “Comment as” select “Name/URL.”<span style="mso-spacerun: yes;"> </span>You can put any form of your name that you would like; the URL is optional, but if you have your own blog, you can put it in the box.<span style="mso-spacerun: yes;"> </span>Just click “Continue” when you are finished and then you will be able to click “Post Comment.”<span style="mso-spacerun: yes;"> </span>This means you no longer need to be logged into a Google account to post!<span style="mso-spacerun: yes;"> </span>Three cheers!<span style="mso-spacerun: yes;"> </span>Hip hip hooray!<span style="mso-spacerun: yes;"> </span>Hip hip hooray!<span style="mso-spacerun: yes;"> </span>Hip hip hooray!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Pumpkin Ravioli in a Sage Butter Sauce</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZLjGkz13XoIZ6NKUMjvI6FnmL0p149pG2ca5XqbqtFr4ePWTZvTo3Wi6yxkliE2UzfpzG4uabsRvCrjn7-gXRY2bxDuAm05Vwc2C55OwmwsOeg1kee_jIXr6OQ8eZa7Gj7hjjrsyU8i4/s1600/DSCN1718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZLjGkz13XoIZ6NKUMjvI6FnmL0p149pG2ca5XqbqtFr4ePWTZvTo3Wi6yxkliE2UzfpzG4uabsRvCrjn7-gXRY2bxDuAm05Vwc2C55OwmwsOeg1kee_jIXr6OQ8eZa7Gj7hjjrsyU8i4/s320/DSCN1718.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;">Sorry about the steam! It fogged my lens!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">That’s enough of the boring stuff.<span style="mso-spacerun: yes;"> </span>Time for the start of autumn!<span style="mso-spacerun: yes;"> </span>I like apples, but for me, the cool, crisp air and the shorter days mean PUMPKIN!<span style="mso-spacerun: yes;"> </span>Last year, my mom and I roasted and pureed sugar pie pumpkins and then froze our puree.<span style="mso-spacerun: yes;"> </span>I still have some left in my freezer and decided to use it to make some ravioli!<span style="mso-spacerun: yes;"> </span>I was craving it last week when it was cool and dreary and decided to concoct a recipe to satisfy my craving.<span style="mso-spacerun: yes;"> </span>Many recipes for pumpkin ravioli (and there aren’t many out there on that vast resource we call the Internet) have no ricotta in the filling.<span style="mso-spacerun: yes;"> </span>I, however, love some ricotta in my ravioli filling, so I chose to create my own recipe and use ricotta in addition to the pumpkin.<span style="mso-spacerun: yes;"> </span>I also used a shortcut by using wonton wrappers for my pasta.<span style="mso-spacerun: yes;"> </span>Sometime, I will post a how-to for making pasta, but it was a weeknight, so I did not have the time.<span style="mso-spacerun: yes;"> </span>Wontons are a perfect little alternative!<span style="mso-spacerun: yes;"> </span>As for the sauce, I decided to go with a Sage Butter sauce…seemed to compliment the pumpkin well.<span style="mso-spacerun: yes;"> </span>When I tasted it…I knew it was success…or in autumn terms in this household…we had a touchdown!<span style="mso-spacerun: yes;"> </span>I loved it, and I hope you will too!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Ingredients</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Ravioli</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Wonton wrappers (I bought a 60 square pack, but 2 packs could be used because I had a lot of filling leftover)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">15 oz. Ricotta</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Cup pumpkin, you may want more</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¾ Cup parmesan</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Teaspoons salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Eggs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Sauce</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Sticks butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons fresh sage, chopped</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¾ Teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Begin the ravioli making process by preparing your filling.<span style="mso-spacerun: yes;"> </span>You will need to combine the ricotta, pumpkin, parmesan,</span><span style="font-family: Arial, Helvetica, sans-serif;"> pepper and salt.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo90dKz0y76IuKTgPp9HmM9HNMsepZq5Dp3QZ6O3IibQlzXf1na0RNtCOhwnmUje1hG8L43mUEIRftruGh0S_qZvRSDYAMI4Qz14Mmp9TYB0fEy0cLksZK6V0kfQWUDD2VTIVpYp4U7-8_/s1600/DSCN1710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo90dKz0y76IuKTgPp9HmM9HNMsepZq5Dp3QZ6O3IibQlzXf1na0RNtCOhwnmUje1hG8L43mUEIRftruGh0S_qZvRSDYAMI4Qz14Mmp9TYB0fEy0cLksZK6V0kfQWUDD2VTIVpYp4U7-8_/s320/DSCN1710.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>At this point, go ahead and taste the filling.<span style="mso-spacerun: yes;"> </span>If you want a stronger pumpkin flavor, go ahead and add it.<span style="mso-spacerun: yes;"> </span>You can add more salt and pepper if you like as well.<span style="mso-spacerun: yes;"> </span>Just adjust to your own taste.<span style="mso-spacerun: yes;"> </span>When you are happy with the flavor, add 1 of the eggs and stir it into the filling.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaIFOFJYx0Vx3ALfVgPxpWKMStosHdC95pEtAjYFyzINhIr2onkykLH0cRMj7XInmMkJZ9O3qLL2xVPFYt2PIFJTlGPplCMBPtOIZ5Zt8iIwqYli6Abqzory4xYxV1iD7Q8pfNCsurquq/s1600/DSCN1711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaIFOFJYx0Vx3ALfVgPxpWKMStosHdC95pEtAjYFyzINhIr2onkykLH0cRMj7XInmMkJZ9O3qLL2xVPFYt2PIFJTlGPplCMBPtOIZ5Zt8iIwqYli6Abqzory4xYxV1iD7Q8pfNCsurquq/s320/DSCN1711.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtYBnGTghPQSS2W2ijCEDI_yNi8ViauQr4dTwozZM1rL_lv6hfaww2UETB3ubVtLbhVMmy4PtxQ62pSwYjFF5mqy64EOS4KbsjgT6lZgbb8gm5VEOM_oTybQzVYGOemQu9KeAdleGto0F/s1600/DSCN1712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtYBnGTghPQSS2W2ijCEDI_yNi8ViauQr4dTwozZM1rL_lv6hfaww2UETB3ubVtLbhVMmy4PtxQ62pSwYjFF5mqy64EOS4KbsjgT6lZgbb8gm5VEOM_oTybQzVYGOemQu9KeAdleGto0F/s320/DSCN1712.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">We now need to fill our little pillows of pumpkin pasta (how’s that for alliteration?)!<span style="mso-spacerun: yes;"> </span>Mix the remaining egg with a little water to make an egg wash.<span style="mso-spacerun: yes;"> </span>Then lay a couple of wonton wrappers down and spoon ¾ - 1 teaspoon of filling into the center of each wrapper.<span style="mso-spacerun: yes;"> </span>Make sure you don’t overfill, or the pasta will not seal properly.<span style="mso-spacerun: yes;"> </span>Now brush some egg wash around the edges of the wrapper and lay another wonton on top.<span style="mso-spacerun: yes;"> </span>Use your fingers to press lightly starting from the area directly around the filling and working your way out.<span style="mso-spacerun: yes;"> </span>The goal here is first to remove the air pockets and then to seal the edges.<span style="mso-spacerun: yes;"> </span>Set finished ravioli to the side (separate layers with plastic wrap) and continue the process until you are finished.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbbOC-wcqU_C5No65x2Gc5M4loKk5ukYx8pAp_Tn_9gKOOAFIv-Ir_gg2BUsM2Dh3_DxtqLVPTj3ipGGJGAUE2C_1aUk0Nn06BGYaZKgPhONtk923hgQrFzU_52flS4AKUbrvKb9qDtvZ/s1600/DSCN1713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbbOC-wcqU_C5No65x2Gc5M4loKk5ukYx8pAp_Tn_9gKOOAFIv-Ir_gg2BUsM2Dh3_DxtqLVPTj3ipGGJGAUE2C_1aUk0Nn06BGYaZKgPhONtk923hgQrFzU_52flS4AKUbrvKb9qDtvZ/s320/DSCN1713.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6iwUhIV59tCvj3XpvC5UDipjS0z80U9nG4UvLuxlsOywA4SJ7cWvOHHmYCOOXIxeUFi_Celaj6wwsxuYuTUAxej7iOGl8c_yGkgoyNbSQ5hx1Yn5nyz83Ay4mhGu4xRKGHY_6Qjuq0EBP/s1600/DSCN1716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6iwUhIV59tCvj3XpvC5UDipjS0z80U9nG4UvLuxlsOywA4SJ7cWvOHHmYCOOXIxeUFi_Celaj6wwsxuYuTUAxej7iOGl8c_yGkgoyNbSQ5hx1Yn5nyz83Ay4mhGu4xRKGHY_6Qjuq0EBP/s320/DSCN1716.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">To cook the ravioli, you will need to boil some water in a large pot.<span style="mso-spacerun: yes;"> </span>You will only be able to cook 4 – 5 raviolis at a time, so I put the oven on warm at this point too.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>When the water is boiling, add the ravioli and cook the batch for 3 minutes.<span style="mso-spacerun: yes;"> </span>Then remove them to a baking dish and drizzle a little olive oil on top to prevent sticking.<span style="mso-spacerun: yes;"> </span>Put the cooked ravioli in the oven and continue with your next batch…</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 4</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7C86SkTbrExTkmZ_LDugnajcLzt3aOb7NAtmR66eYv2tV6YRCDqzBc-4-p9aiyuZnROnoaDWYTum2eCOMl3xeLMzq3hL0G5lN3UDQ4vuWF4By4Sui9N3048BRZExaDsdjgi9uEtUA8S-/s1600/DSCN1717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7C86SkTbrExTkmZ_LDugnajcLzt3aOb7NAtmR66eYv2tV6YRCDqzBc-4-p9aiyuZnROnoaDWYTum2eCOMl3xeLMzq3hL0G5lN3UDQ4vuWF4By4Sui9N3048BRZExaDsdjgi9uEtUA8S-/s320/DSCN1717.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">When you are on your last batch of ravioli, it is time for the sauce.<span style="mso-spacerun: yes;"> </span>In a skillet, over medium heat, melt your butter.<span style="mso-spacerun: yes;"> </span>By this time, your final batch of ravioli is most likely done, so add that to the rest.<span style="mso-spacerun: yes;"> </span>You will want to cook the butter for about three minutes, until it just begins to color.<span style="mso-spacerun: yes;"> </span>When it colors, add the sage and continue cooking for about 1 minute, until it is golden brown.<span style="mso-spacerun: yes;"> </span>Remove the sauce from the heat and stir in the salt.<span style="mso-spacerun: yes;"> </span>Pour it over the ravioli and wa la!<span style="mso-spacerun: yes;"> </span>You have made homemade pillows of pumpkin perfection!<span style="mso-spacerun: yes;"> </span>Enjoy!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Gastronome's Note: Wonton wrappers are a wonderful vehicle for any variety of ravioli. Try a wild mushroom filling, which would be delicious with this same sauce!</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com1tag:blogger.com,1999:blog-1499885290278396206.post-81156328274185818522011-09-25T10:50:00.000-07:002011-09-25T10:50:21.873-07:00Hot Fudge Cupcakes with Peanut Butter Frosting<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Are you sitting down?<span style="mso-spacerun: yes;"> </span>You will need to be when you see these decadent little beauties…so trust me…please, sit down.<span style="mso-spacerun: yes;"> </span>Are you ready?<span style="mso-spacerun: yes;"> </span>Drum roll please…</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0oDpspwVnL4grNlIOaooiS_WA_mg3keFU2-M0JXky6VWXuGwaFG5ZlPAcxalK-z37Ivh0AMrkgVRFmiChMN0FVi_booxNgcI7AX_Ohv2gMTmTrN5Od011ldrurhkUXFkuz2RFj_3GWJLB/s1600/DSCN1681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0oDpspwVnL4grNlIOaooiS_WA_mg3keFU2-M0JXky6VWXuGwaFG5ZlPAcxalK-z37Ivh0AMrkgVRFmiChMN0FVi_booxNgcI7AX_Ohv2gMTmTrN5Od011ldrurhkUXFkuz2RFj_3GWJLB/s320/DSCN1681.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-size: large;">Hot Fudge Cupcakes with Peanut Butter Frosting</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Have you ever seen anything that knocked the breath out of you quite this much?<span style="mso-spacerun: yes;"> </span>When I first saw the recipe for them on the <a href="http://tastykitchen.com/recipes/desserts/peanut-butter-stuffed-hot-fudge-cupcakes/">Pioneer Woman’s Tasty Kitchen</a> site, my pulse and breathing quickened and I KNEW I had to make these.<span style="mso-spacerun: yes;"> </span>My two favorite combinations in the universe are chocolate and coffee AND chocolate and peanut butter (there seems to be a chocolate theme…hmmm…I shall need to consult my shrink…or maybe my nutritionist…about this).<span style="mso-spacerun: yes;"> </span>When I saw the mound of peanut butter with that oh so enticing drizzle of hot fudge, I thought I had finally attained nirvana.<span style="mso-spacerun: yes;"> </span>So I made them.<span style="mso-spacerun: yes;"> </span>And I loved them.<span style="mso-spacerun: yes;"> </span>And I am tempted to go into the kitchen and make them again.<span style="mso-spacerun: yes;"> </span>I shall try to refrain.<span style="mso-spacerun: yes;"> </span>My butt will thank me.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I did make them slightly differently than the original recipe, so here is what I did.<span style="mso-spacerun: yes;"> </span>You can check out the original at the link above.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Ingredients</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Cupcakes</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Egg</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¾ Cup brown sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup milk</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup, plus 1 Tablespoon heavy cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup butter, melted</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon vanilla extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons sour cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/8 Cup flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Cup cocoa powder</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ¼ Teaspoon baking soda</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Cup hot fudge (recipe below)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Frosting</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup butter, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2/3 Cup peanut butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Cups powdered sugar (you may need more depending on consistency)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon milk (you will probably need more on hand to make it the right consistency, I did)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon vanilla extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Pinch salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Hot Fudge</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Cup sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Cup cocoa powder</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Pinch salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Cup hot milk</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon butter</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon vanilla extract</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">The first thing you will need to do is make the hot fudge.<span style="mso-spacerun: yes;"> </span>The original is written using a double boiler, so that is how I started.<span style="mso-spacerun: yes;"> </span>But I stirred and stirred for a very long time and it did not thicken, so I ended up over direct, but low, heat.<span style="mso-spacerun: yes;"> </span>You may have better luck with the double boiler than I did, so feel free to try that first if you would like.<span style="mso-spacerun: yes;"> </span>This is just to warn you, you may need to switch over to a pot over low heat if it’s not thickening.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVTc-LMmsLFf2TmX6jOcEO21Tke_AkiNinHR21aw5mGs1Rfq4qRNnDw8lwR8zxdtC7xqoemrbkgmTWk7D9QJpLGnjR34pown7iKGnyVAKbV1oocoPqjijgFLOmbGo8Ar3D8Fyp84Yu_1Y/s1600/DSCN1669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVTc-LMmsLFf2TmX6jOcEO21Tke_AkiNinHR21aw5mGs1Rfq4qRNnDw8lwR8zxdtC7xqoemrbkgmTWk7D9QJpLGnjR34pown7iKGnyVAKbV1oocoPqjijgFLOmbGo8Ar3D8Fyp84Yu_1Y/s320/DSCN1669.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Combine the sugar, cocoa, salt and flour in a bowl over the double boiler (or in a pot over low heat).<span style="mso-spacerun: yes;"> </span>Heat the milk in a saucepan until it is scalding or you can microwave it until it is hot.<span style="mso-spacerun: yes;"> </span>Gradually add the milk to the chocolate mixture and stir constantly until the mixture thickens.<span style="mso-spacerun: yes;"> </span>It will probably take about 5 minutes, or 15 if you are like me…but it should have taken closer to five.<span style="mso-spacerun: yes;"> </span>When it is your desired thickness, remove it from the heat and stir in the butter and vanilla.<span style="mso-spacerun: yes;"> </span>Then let it begin cooling while you start the cupcakes.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees.<span style="mso-spacerun: yes;"> </span>Line a muffin tin (one recipe will make 12 cupcakes) with cupcake papers.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Now it is truly cupcake time…step 2 was just to fake you out.<span style="mso-spacerun: yes;"> </span>Combine the egg and brown sugar until they are smooth.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitp1a9rTYUSC_B3fIoi7wmDsl3bffsXMc_Xo6miopbykawqLsTzVVnqDU1nDNizbbLkDB-h1TQd0sVF24l6J29xPhqf9x_oOFd_l0rWQHsbHmCFYewVsSi5pIa0yQJ1vRkiFfLV83FDDvl/s1600/DSCN1670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitp1a9rTYUSC_B3fIoi7wmDsl3bffsXMc_Xo6miopbykawqLsTzVVnqDU1nDNizbbLkDB-h1TQd0sVF24l6J29xPhqf9x_oOFd_l0rWQHsbHmCFYewVsSi5pIa0yQJ1vRkiFfLV83FDDvl/s320/DSCN1670.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Add the milk, cream, melted butter and vanilla and mix until they are combined.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveqmgRIIIifDttteLOjQrKo43PreHnnOkoHi88GErFPQEoniKdagBLbAC0DGVumEcieJ2Pgb2dVBns1etChc6OfkXE67FtyQ756VtZ2xSVTFKy8SHpDc0wNv-10BJ52avM843I6xK8pml/s1600/DSCN1672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveqmgRIIIifDttteLOjQrKo43PreHnnOkoHi88GErFPQEoniKdagBLbAC0DGVumEcieJ2Pgb2dVBns1etChc6OfkXE67FtyQ756VtZ2xSVTFKy8SHpDc0wNv-10BJ52avM843I6xK8pml/s320/DSCN1672.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Stir in the sour cream.<span style="mso-spacerun: yes;"> </span>Now add all the dry ingredients and mix until they have just combined.<span style="mso-spacerun: yes;"> </span>An overmixed batter will result in a tough cupcake…and no one likes a tough cupcake. <span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="mso-spacerun: yes;"> </span>Add the hot fudge and stir it into the batter by hand.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKF9M1OH10utTP9rs2egVhUSRLA8TAHYqmZ7IRTw54-XPIswF_Gr7_MA-at-ircqnn3ZjKeuRsoBU88CuD2pkrDeB7ciAnvB3ILAOYA4YT1UyzvcRNwnoXiDc1JBCNnandsYXz8hnIzgl/s1600/DSCN1673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKF9M1OH10utTP9rs2egVhUSRLA8TAHYqmZ7IRTw54-XPIswF_Gr7_MA-at-ircqnn3ZjKeuRsoBU88CuD2pkrDeB7ciAnvB3ILAOYA4YT1UyzvcRNwnoXiDc1JBCNnandsYXz8hnIzgl/s320/DSCN1673.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 4</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Fill the cupcake liners with ¼ cup of batter (as you can see, I am not adverse to using my fingers, but I would imagine a spoon is much more acceptable) and bake them for 15 – 18 minutes.<span style="mso-spacerun: yes;"> </span>Let them cool and it’s time to make the frosting.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaQaOaQrZl7JDp_AWufLxWLoFsul6gFsfxX_kNnsADZ8yF0gQ7wgS_JSGJbIHafdAgprfuSWL_xVdckQBkgBIa19w9UxEwX3W1s2c4O4XXpN9PIeAFCdYBlEtTNWL9gYRHQFImS2IW69m/s1600/DSCN1674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioaQaOaQrZl7JDp_AWufLxWLoFsul6gFsfxX_kNnsADZ8yF0gQ7wgS_JSGJbIHafdAgprfuSWL_xVdckQBkgBIa19w9UxEwX3W1s2c4O4XXpN9PIeAFCdYBlEtTNWL9gYRHQFImS2IW69m/s320/DSCN1674.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 5</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Cream the peanut butter and butter together until they are fluffy…about 3 – 5 minutes.<span style="mso-spacerun: yes;"> </span>Add the powdered sugar and then gradually add the milk and vanilla extract.<span style="mso-spacerun: yes;"> </span>Add the pinch of salt and beat until it is fluffy.<span style="mso-spacerun: yes;"> </span>If the frosting is too thick, add more milk; if the frosting is too thin, add some more powdered sugar.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 6</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I decided to stuff the cupcakes with hot fudge instead of frosting…the thought of biting into chewy chocolate was just too tempting!<span style="mso-spacerun: yes;"> </span>So I filled my pastry decorating apparatus with fudge and inserted the tip into the cupcake and just added a little fudge to the center.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwAei3hlq16br3W_RU4NNl0zPeEPrdz01Q1whzOAPrrN00msmv_PfoTSDQ-yyvGpL_yLXnP-MdvB1Cvc4RoYZHRhdvL1Li70IZXosgaJvCKtHkjSyxJ97WTWmycpuAExF-AA3GGCVkVHL/s1600/DSCN1676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNwAei3hlq16br3W_RU4NNl0zPeEPrdz01Q1whzOAPrrN00msmv_PfoTSDQ-yyvGpL_yLXnP-MdvB1Cvc4RoYZHRhdvL1Li70IZXosgaJvCKtHkjSyxJ97WTWmycpuAExF-AA3GGCVkVHL/s320/DSCN1676.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span>Then I frosted the cupcakes with the peanut butter frosting...</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3F3i8k1vEuCYcQTr7Qd9hRsGQCdW5nli_YgnET4N0wof8OpMJJS0NfgXPkfWdzZuw6S2dX8tvg8skk55HrTZuN3aLPWu9VDOFUPbza-pNSCgA5zk_y0WqTwm3cVlWC8mUVA43BzRhPG4D/s1600/DSCN1678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3F3i8k1vEuCYcQTr7Qd9hRsGQCdW5nli_YgnET4N0wof8OpMJJS0NfgXPkfWdzZuw6S2dX8tvg8skk55HrTZuN3aLPWu9VDOFUPbza-pNSCgA5zk_y0WqTwm3cVlWC8mUVA43BzRhPG4D/s320/DSCN1678.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"> and finished by drizzling the hot fudge on top.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIBRSr9zEHokLc9LapwPWkMbpBoDMafBlttFgxMtc0hS92_-ixdDB_tL7BNfVryY1pVruyroN6lYYEPGTcghrpy3u9o-L0BkgtGSClTZGhqDDyL97hCfvoWc5fiB3Dh1c0iyLvbH6iqOV/s1600/DSCN1679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hca="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFIBRSr9zEHokLc9LapwPWkMbpBoDMafBlttFgxMtc0hS92_-ixdDB_tL7BNfVryY1pVruyroN6lYYEPGTcghrpy3u9o-L0BkgtGSClTZGhqDDyL97hCfvoWc5fiB3Dh1c0iyLvbH6iqOV/s320/DSCN1679.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I know there are a lot of steps to these cupcakes, but they really were not that difficult and the results were oh so delicious! Hmm...I may need to get the oven preheating ...just in case...</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-45900679455466275972011-09-08T06:43:00.000-07:002011-09-08T06:43:46.099-07:00Pumpkin Pecan Waffles<span style="font-size: large;">Pumpkin Pecan Waffles</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMuOe5WLyP2jMF_SvAqQtc51lScJdPBdNw0kaoAodkJpv987Wo_NdT7Hzqdlw7Z1LSqYA0nlMu4neYE4aNuy5QY7yIXxNslokbneraUjUtfrCibQ3TNGzVoq4oXrG_kAQoWKYXNHt36EZ/s1600/DSCN1709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMuOe5WLyP2jMF_SvAqQtc51lScJdPBdNw0kaoAodkJpv987Wo_NdT7Hzqdlw7Z1LSqYA0nlMu4neYE4aNuy5QY7yIXxNslokbneraUjUtfrCibQ3TNGzVoq4oXrG_kAQoWKYXNHt36EZ/s320/DSCN1709.JPG" width="320px" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><place w:st="on">Central Pennsylvania</place> is being pummeled with the worst flood in YEARS, perhaps ever.<span style="mso-spacerun: yes;"> </span>I am praying for all those being affected by the storm; please use caution during this weather!<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span></span><span style="font-family: Arial, Helvetica, sans-serif;">Since I can’t do anything to stop the rain, I decided to make the most of the cool, wet morning stuck in my home by making Pumpkin Pecan Waffles.<span style="mso-spacerun: yes;"> </span>I had some pumpkin puree and pecans in my freezer and thought this would be the perfect way to make a dreary day special.<span style="mso-spacerun: yes;"> </span>They had wonderful flavor, were soft and fragrant, and crunched with the nutty pecans.<span style="mso-spacerun: yes;"> </span>Some syrup and butter on top and they made for the perfect breakfast treat!</span><br />
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<span style="font-size: large;">Ingredients</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Cups pumpkin puree</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 ¼ Cups flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon baking powder</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Teaspoon baking soda</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 ½ Teaspoons pumpkin pie spice</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup packed light brown sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Eggs, separated</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Cup sour cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Cup buttermilk</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Tablespoons butter, melted</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Cup pecans, chopped</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Syrup</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Get your waffle iron preheating.<span style="mso-spacerun: yes;"> </span>Chop your pecans. <span style="mso-spacerun: yes;"> </span>Now get a cup of coffee for yourself because that was just so dag gone exhausting.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPIDPfEgQ5rOxRI73Z-4CqFW7UsESHXGz_8RRWPimt2uzJosPlRaWw5VUfN1ThCDcePC_aC7gWfnCk4qq3sLyMdKHT6Oh4jSL6xX1YDFUkEtPL08fDSb0NZRMLv7Ycje4VhyphenhyphenYgfn4rwXdj/s1600/DSCN1707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPIDPfEgQ5rOxRI73Z-4CqFW7UsESHXGz_8RRWPimt2uzJosPlRaWw5VUfN1ThCDcePC_aC7gWfnCk4qq3sLyMdKHT6Oh4jSL6xX1YDFUkEtPL08fDSb0NZRMLv7Ycje4VhyphenhyphenYgfn4rwXdj/s320/DSCN1707.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Combine the flour, baking powder, baking soda, salt and pumpkin pie spice.<span style="mso-spacerun: yes;"> </span>In a separate bowl whisk the brown sugar and egg yolks.<span style="mso-spacerun: yes;"> </span>Then add the pumpkin puree, sour cream and buttermilk (if you don't have buttermilk, just put 1 Tablespoon of white vinegar in your measuring cup and fill with milk to 1 cup).<span style="mso-spacerun: yes;"> </span>Whisk in the melted butter.<span style="mso-spacerun: yes;"> </span>Now add the dry ingredients and stir with a spatula until just combined (it will be lumpy).<span style="mso-spacerun: yes;"> </span>Beat the egg whites with a mixer until they are stiff and then gently fold them into your batter.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVcohVeYNR2Djw-5ntDK9-JQkvU97ySGlaN3IIl_vAOsl5RjS9H3b0muDmePdXDSA_yG8E7Ro1Cy7yvpHbY9RYMIYX5fj2us95e8G3SMiHIft687CxAafj96nG8u38uv5wM8LEntsePNZ/s1600/DSCN1708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVcohVeYNR2Djw-5ntDK9-JQkvU97ySGlaN3IIl_vAOsl5RjS9H3b0muDmePdXDSA_yG8E7Ro1Cy7yvpHbY9RYMIYX5fj2us95e8G3SMiHIft687CxAafj96nG8u38uv5wM8LEntsePNZ/s320/DSCN1708.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">If your waffle iron is not nonstick, grease it with cooking spray or butter.<span style="mso-spacerun: yes;"> </span>Pour the batter onto the waffle iron and sprinkle some pecans on top.<span style="mso-spacerun: yes;"> </span>Cook the waffles until they are golden.<span style="mso-spacerun: yes;"> </span>Then keep finished waffles warm in the oven (set to “Warm”) until you are finished.<span style="mso-spacerun: yes;"> </span>Serve with butter and syrup!</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-22939394681064512642011-09-01T04:34:00.000-07:002011-09-01T04:34:44.664-07:00Spicy Corn Chowder<span style="font-size: large;">Spicy Corn Chowder (adapted from the Neelys)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGSjTIWzXh4g_feJHBmFHHidXmdp-7mO25rFEesd04dsHtZUEIG33VqRCNB9Px-_W-6smCu1TcyxtCp1jctZrNC0Tdhnm39FFAMj5uLYrRv-JutLyUbGM03aE65QYmi8YmuAZu1c6wxni/s1600/DSCN1687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGSjTIWzXh4g_feJHBmFHHidXmdp-7mO25rFEesd04dsHtZUEIG33VqRCNB9Px-_W-6smCu1TcyxtCp1jctZrNC0Tdhnm39FFAMj5uLYrRv-JutLyUbGM03aE65QYmi8YmuAZu1c6wxni/s320/DSCN1687.JPG" width="320px" xaa="true" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ah summer…slipping away so quickly.<span style="mso-spacerun: yes;"> </span>The nights are crisp, the days pleasant and Labor Day is almost upon us.<span style="mso-spacerun: yes;"> </span>How do you come and go with such ease?<span style="mso-spacerun: yes;"> </span>We wish you would stay longer, but we will celebrate you while we still can.<span style="mso-spacerun: yes;"> </span></span><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I believe I have mentioned my obsession with corn.<span style="mso-spacerun: yes;"> </span>The end of summer, means the end of corn on the cob and that makes me sad.<span style="mso-spacerun: yes;"> </span>But even when the frigid wind is howling outside my kitchen window, I will still be able to make this soup and remember the warm, still-sunny evenings when I made it…and I will rest in the fact that the seasons will once again change and summer WILL come around again!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Ingredients</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">7 Slices bacon, chopped</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Vidalia onion, diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Red bell pepper, diced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Habanero, cleaned and minced (use a jalapeno if you can’t handle the heat <span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Cloves garlic, minced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Cup flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Cups chicken stock (I like unsalted)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Large red potatoes, diced into ¾ inch cubes</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Cup fat free half and half (or you can use heavy cream)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">16 Ounces frozen corn</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Teaspoon cayenne</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Bay leaf</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons olive oil, divided</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWzX-2aTuHEx95_4_F2MOdk6GBKc7DkVxvktSwOjvgnX5NTTMGxcAI95Raff1JWpwhQmVWernBJHj5q3jiQ9W8eDSZwY3MA3kP6S5ETSy7S0P4ElwUyFCUc_AdyfZVtvyspuMwNcCbcp4/s1600/DSCN1683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWzX-2aTuHEx95_4_F2MOdk6GBKc7DkVxvktSwOjvgnX5NTTMGxcAI95Raff1JWpwhQmVWernBJHj5q3jiQ9W8eDSZwY3MA3kP6S5ETSy7S0P4ElwUyFCUc_AdyfZVtvyspuMwNcCbcp4/s320/DSCN1683.JPG" width="320px" xaa="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I love roasting vegetables because it adds so much flavor to them naturally.<span style="mso-spacerun: yes;"> </span>When I made this, I decided to try roasting the corn kernels and it worked!<span style="mso-spacerun: yes;"> </span>You could obviously use corn still on the cob and grill it for even more flavor if you are so inclined…but this is what I did:<span style="mso-spacerun: yes;"> </span>I set the oven to 375 degrees.<span style="mso-spacerun: yes;"> </span>Then I placed the corn on a baking pan and drizzled 1 Tablespoon of olive oil on top.<span style="mso-spacerun: yes;"> </span>I mixed the corn around and then arranged it in a single layer.<span style="mso-spacerun: yes;"> </span>The corn roasted in the oven for 10 minutes and then I stirred it.<span style="mso-spacerun: yes;"> </span>It roasted for another 6 – 8 minutes (until it had a little color, but hadn’t lost all of its moisture).<span style="mso-spacerun: yes;"> </span>Then I let it cool while I worked.<span style="mso-spacerun: yes;"> </span>But while the corn is roasting, you can start the bacon and prep the veggies in Step 2…</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9QihyZE2eX2eRMp6dhSJDBRe69v__LAZJAEaJOoMxGNdNF5G3t5v73vHyb7se1tR2aFg8VoYS4HuhdC81-zZ_ZvLnVAJuYhIObyxtkpXlhbujMZeAic68tPKbEBRRhCFBOEQ4UJVElYB/s1600/DSCN1682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9QihyZE2eX2eRMp6dhSJDBRe69v__LAZJAEaJOoMxGNdNF5G3t5v73vHyb7se1tR2aFg8VoYS4HuhdC81-zZ_ZvLnVAJuYhIObyxtkpXlhbujMZeAic68tPKbEBRRhCFBOEQ4UJVElYB/s320/DSCN1682.JPG" width="320px" xaa="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Get a heavy bottomed pot heating on the stove over medium-high heat.<span style="mso-spacerun: yes;"> </span>Chop the bacon into ½ inch “lardons” (a fancy French word for small pieces of bacon <span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span>) and place them in the pot.<span style="mso-spacerun: yes;"> </span>While then begin to brown, you can begin prepping the veggies; just make sure you check on the bacon and stir it occasionally.<span style="mso-spacerun: yes;"> </span>When it is browned, remove the pan from the heat.<span style="mso-spacerun: yes;"> </span>Dice the Vidalia onion.<span style="mso-spacerun: yes;"> </span>Then clean out the seeds and veins from the bell pepper and dice it.<span style="mso-spacerun: yes;"> </span>Mince the garlic and small dice the red potatoes, without peeling them.<span style="mso-spacerun: yes;"> </span>Finally, to prepare either the habanero or the jalapeno, don some gloves and remove the seeds and veins before mincing.<span style="mso-spacerun: yes;"> </span>Whew!<span style="mso-spacerun: yes;"> </span>At this point, the corn should be out and cooling and the bacon should be finished.<span style="mso-spacerun: yes;"> </span>Remove the bacon to a plate covered with paper towels.<span style="mso-spacerun: yes;"> </span>Leave 2 Tablespoons of bacon fat in the pot (discard the rest or save it…your call), add 2 Tablespoons of olive oil and proceed…</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjrH7YKo6HLoh-Ar3cH9Z5E74VED-s-m3pAILLYZW1jYO6EaupvXq6S2YYXBalLIKsTCGF9veopTJfmCnCpsEvU_TFT0q6oDtJ8wXOvx-OmuMETBtTZRBo4DQi_7bD3OCLi4eInD66NCz/s1600/DSCN1684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjrH7YKo6HLoh-Ar3cH9Z5E74VED-s-m3pAILLYZW1jYO6EaupvXq6S2YYXBalLIKsTCGF9veopTJfmCnCpsEvU_TFT0q6oDtJ8wXOvx-OmuMETBtTZRBo4DQi_7bD3OCLi4eInD66NCz/s320/DSCN1684.JPG" width="320px" xaa="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Vegetables Sauteing</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuXsT7txAgGp8_oj4dm_x_Nfc1BhX6BzxK919DM1W_oGeoP_yVJy5PLaQsR8LGzT8uP8QA8TW7bJTGCZfYUrOvxbYsMpVuXY9OhMaNcxXBJMusDb9LqNGAJ4zygHyn4vCf5gwAi306S9O/s1600/DSCN1685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuXsT7txAgGp8_oj4dm_x_Nfc1BhX6BzxK919DM1W_oGeoP_yVJy5PLaQsR8LGzT8uP8QA8TW7bJTGCZfYUrOvxbYsMpVuXY9OhMaNcxXBJMusDb9LqNGAJ4zygHyn4vCf5gwAi306S9O/s320/DSCN1685.JPG" width="320px" xaa="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Flour at Blond Stage</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKRpF-h4Cg12_S6rl4rkO5R8Xnel-1hyZcR_8uzG22iHI7gH66as84TRDJaKVyJKvKBwIRi6H3737R1zJ0rwJMlRBmZnZgkNXBI63glwZU-1cwvVMhWDkxRPM6gubtBUfHMplwiVc-Cxv/s1600/DSCN1686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKRpF-h4Cg12_S6rl4rkO5R8Xnel-1hyZcR_8uzG22iHI7gH66as84TRDJaKVyJKvKBwIRi6H3737R1zJ0rwJMlRBmZnZgkNXBI63glwZU-1cwvVMhWDkxRPM6gubtBUfHMplwiVc-Cxv/s320/DSCN1686.JPG" width="320px" xaa="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Simmering after Water is Added</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Reduce the heat to medium and add the onion and red bell pepper to the pot.<span style="mso-spacerun: yes;"> </span>Add some salt and pepper and sauté the vegetables until they are tender (approximately 5 minutes).<span style="mso-spacerun: yes;"> </span>Add the habanero or jalapeno and the garlic and sauté them for 1 minute.<span style="mso-spacerun: yes;"> </span>Now stir in the flour until it is evenly distributed through the vegetables and has reached the “blond” stage (it will only take about 1 minute).<span style="mso-spacerun: yes;"> </span>Stir in the chicken stock and potatoes and then cover the pot.<span style="mso-spacerun: yes;"> </span>When the soup begins to simmer, reduce the heat to medium-low and let it simmer for 10 minutes, or until the potatoes are just becoming tender.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 4</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGSjTIWzXh4g_feJHBmFHHidXmdp-7mO25rFEesd04dsHtZUEIG33VqRCNB9Px-_W-6smCu1TcyxtCp1jctZrNC0Tdhnm39FFAMj5uLYrRv-JutLyUbGM03aE65QYmi8YmuAZu1c6wxni/s1600/DSCN1687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGSjTIWzXh4g_feJHBmFHHidXmdp-7mO25rFEesd04dsHtZUEIG33VqRCNB9Px-_W-6smCu1TcyxtCp1jctZrNC0Tdhnm39FFAMj5uLYrRv-JutLyUbGM03aE65QYmi8YmuAZu1c6wxni/s320/DSCN1687.JPG" width="320px" xaa="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">It’s time to add the half and half, corn, cayenne and the bay leaf.<span style="mso-spacerun: yes;"> </span>At this point, taste it and add salt and pepper to your own taste.<span style="mso-spacerun: yes;"> </span>Then cover the pot and let the soup simmer for 15 more minutes.<span style="mso-spacerun: yes;"> </span>Remove the bay leaf and serve the soup topped with some of the bacon.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Enjoy this ode to summer - all year long!</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-58817100898683900732011-08-15T16:38:00.000-07:002011-08-15T16:38:30.792-07:00Perfect Potluck or Picnic Pastry<span style="font-size: large;">Key Lime Tarts</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUlPbzKabUgqBU_woMZ5qEzvVB3EFN5zZ7BCXfvP9DTBANhB6xt07gzbnC5wufR9gCD6dTzfZijTUHQ3lDVj8G_sWXalNHd48hQt6freBVHR8GlVOklNTl9Ups36a0nZafPvD-CcaL2N4/s1600/DSCN1657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUlPbzKabUgqBU_woMZ5qEzvVB3EFN5zZ7BCXfvP9DTBANhB6xt07gzbnC5wufR9gCD6dTzfZijTUHQ3lDVj8G_sWXalNHd48hQt6freBVHR8GlVOklNTl9Ups36a0nZafPvD-CcaL2N4/s320/DSCN1657.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">Picnics and potlucks…friends and family…stress over succulent selection (yes, I seem to be in an alliteration kind of mood!).<span style="mso-spacerun: yes;"> </span>I love going to picnics because it always means a relaxed time with family and friends.<span style="mso-spacerun: yes;"> </span>But I also get stressed because there are <i style="mso-bidi-font-style: normal;">so many</i> ways to go with choosing a dish to bring!<span style="mso-spacerun: yes;"> </span>Even when we’re just talking dessert!<span style="mso-spacerun: yes;"> </span>Do you bring a cake, a pie, cookies, petit fours?!<span style="mso-spacerun: yes;"> </span>The stress of the selection!!!!<span style="mso-spacerun: yes;"> </span>Lucky for me, I stumbled upon Paula Deen’s Key Lime Tarts recipe a couple of years ago and after just a few minor tweaks, it has easily become my go-to picnic and potluck sweet.<span style="mso-spacerun: yes;"> </span>The tart lime flavor bursts in the mouth, but the creaminess from the cream cheese and the fluffiness of the whipped cream tame it to just the right level.<span style="mso-spacerun: yes;"> </span>What makes it perfect for a picnic is that it is bite-sized, which means guests can try multiple desserts without the guilt!<span style="mso-spacerun: yes;"> </span>A sampling of sweets = picnic perfection.</span><br />
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<span style="font-size: large;">Ingredients</span><br />
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<span style="font-size: large;">Crust</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Package graham crackers</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">5 – 6 Tablespoons butter, melted</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Filling</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">8 ounces cream cheese, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Egg</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon lime zest</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2½ Tablespoons key lime juice</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Topping</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Pint heavy whipping cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Confectioner’s sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Lime zest</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees.<span style="mso-spacerun: yes;"> </span>A single recipe will make 24 tarts, but the recipe can be easily multiplied to make as many as you need.<span style="mso-spacerun: yes;"> </span>Place mini cupcake wrappers in your mini muffin tins.<span style="mso-spacerun: yes;"> </span>Save yourself some gray hairs and use the wrappers!<span style="mso-spacerun: yes;"> </span>For the sake of the photos, I did not use them and they were a BEAST to get out in one piece!<span style="mso-spacerun: yes;"> </span>So please learn from my mistake! <span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="mso-spacerun: yes;"> </span>Lightly spray the wrappers with cooking spray.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgel0jx5RaoI6etdzXxqQ324aJj9Qj8oC9Sl6f7loBdCkIXUKzgtemx777fQ7EicQ2xYUg2nqdYqehMxhjykCs__K3DOKZKPcEbjUbx1mVdFkOxRjgsp0KW6J2umx4BOjrrXiXhYUPKfBpu/s1600/DSCN1649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgel0jx5RaoI6etdzXxqQ324aJj9Qj8oC9Sl6f7loBdCkIXUKzgtemx777fQ7EicQ2xYUg2nqdYqehMxhjykCs__K3DOKZKPcEbjUbx1mVdFkOxRjgsp0KW6J2umx4BOjrrXiXhYUPKfBpu/s320/DSCN1649.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;">Fine Cracker Crumbs</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVSmEWBwdnZEvpD_BEgtpekM3-GAN-3mPSV9q8u31oF2eYhtnfXPmiNwcc4HkNAM5bL2pbQbY5vupY_jshxqgKmG_Y_i1G3FaxpQx6IxQy47ApQSIYVFZUwa6doDVmmbwWIWAHKq3sIf0/s1600/DSCN1650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVSmEWBwdnZEvpD_BEgtpekM3-GAN-3mPSV9q8u31oF2eYhtnfXPmiNwcc4HkNAM5bL2pbQbY5vupY_jshxqgKmG_Y_i1G3FaxpQx6IxQy47ApQSIYVFZUwa6doDVmmbwWIWAHKq3sIf0/s320/DSCN1650.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;">Adding Butter</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiof2ijdl6C1-bQ3DDX7kXmyly27D8oF39Hrk4AIMjuw6U_EDEt_UbEWbZ_HAWpfEpVk8GGdIW5ptx7XI0jjNtScyiTmr7xZSrlWd8toaEDDzBANDSpOEDrPMPh3zRonlCb2-9zvs0zWTt7/s1600/DSCN1651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiof2ijdl6C1-bQ3DDX7kXmyly27D8oF39Hrk4AIMjuw6U_EDEt_UbEWbZ_HAWpfEpVk8GGdIW5ptx7XI0jjNtScyiTmr7xZSrlWd8toaEDDzBANDSpOEDrPMPh3zRonlCb2-9zvs0zWTt7/s320/DSCN1651.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;">Perfect Consistency</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">A food processor makes a graham cracker crust super simple, but if you don’t have one, you can just put the crackers in a plastic zip bag and crush them with a rolling pin.<span style="mso-spacerun: yes;"> </span>I pulsed them in the processor until they were fine crumbs.<span style="mso-spacerun: yes;"> </span>Then I melted the butter and poured the butter in until the crumbs would stick together when I pressed them.<span style="mso-spacerun: yes;"> </span>It will take 5 – 6 tablespoons.<span style="mso-spacerun: yes;"> </span>When it is perfect, place about a teaspoon of crust mixture into each muffin tin and pack it down.<span style="mso-spacerun: yes;"> </span>When they are all pressed down, bake the crusts for 8 minutes.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGN1w72_WpdlSbXsyZVRpkDJ_H1ng51X5MQ91Ze-PfqoPnmrTRMnd8erWOrn2zWqW1_Z6iCrciCdzsargiHspuBXv4gnzs7f8cnbjhLtJzwwKa_8j5SwJ3KlI51qaQRZTOKorN428MYlx/s1600/DSCN1652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGN1w72_WpdlSbXsyZVRpkDJ_H1ng51X5MQ91Ze-PfqoPnmrTRMnd8erWOrn2zWqW1_Z6iCrciCdzsargiHspuBXv4gnzs7f8cnbjhLtJzwwKa_8j5SwJ3KlI51qaQRZTOKorN428MYlx/s320/DSCN1652.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zq62EXH2DAD8SE3M0A1YUq2dnrXHg41S0ILDRqoVNkg8PKK2EtMl2i2uGigxPzuB0XbchB49dvLPB-0JLwUoIRZXigOwgz5pF4WfOHP9B_PvNs3ppDwQmsrkNN-OC0Tqw9CbStUomyOv/s1600/DSCN1653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zq62EXH2DAD8SE3M0A1YUq2dnrXHg41S0ILDRqoVNkg8PKK2EtMl2i2uGigxPzuB0XbchB49dvLPB-0JLwUoIRZXigOwgz5pF4WfOHP9B_PvNs3ppDwQmsrkNN-OC0Tqw9CbStUomyOv/s320/DSCN1653.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Key lime juice.<span style="mso-spacerun: yes;"> </span>The first time I made a key lime pie, I bought a bag of key limes and juiced them by hand.<span style="mso-spacerun: yes;"> </span>If you have never seen key limes, they are about the size of a ping pong ball and are a little tough to juice.<span style="mso-spacerun: yes;"> </span>My hand was so cramped and tired by the time I had enough for the pie!<span style="mso-spacerun: yes;"> </span>The second time, I bought a bag of key limes and made my husband juice them for me.<span style="mso-spacerun: yes;"> </span>That was the last time we juiced key limes.<span style="mso-spacerun: yes;"> </span>We discovered Nellie & Joe’s Key West Lime Juice and have never looked back.<span style="mso-spacerun: yes;"> </span>If you aren’t hankering for your hand to look like a claw for an hour, do yourself a favor and pick up some Nellie & Joe’s.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">The filling is really simple.<span style="mso-spacerun: yes;"> </span>Go ahead and zest your lime so it’s ready to go.<span style="mso-spacerun: yes;"> </span>Then just beat the cream cheese, egg, sugar, lime juice and zest until it is fluffy (about 3 minutes).<span style="mso-spacerun: yes;"> </span>Fill your tart wrappers about 2/3 full with the filling mixture.<span style="mso-spacerun: yes;"> </span>The tarts need to bake for 10 – 12 minutes, until the tarts are set.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhv-VvSG-rrmaqbvVaARLUvWaQdQuhvsrUCcaMyGPznQPPzjfe8MY_cmTmxbyUSoZmf6V7XSv0TMgBeVXgJMLlQIzxyUEtXu4pWpRcsUETCfSw0vBOGJ7SAoLCb465a9YrIsyLMsFMs7L/s1600/DSCN1654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhv-VvSG-rrmaqbvVaARLUvWaQdQuhvsrUCcaMyGPznQPPzjfe8MY_cmTmxbyUSoZmf6V7XSv0TMgBeVXgJMLlQIzxyUEtXu4pWpRcsUETCfSw0vBOGJ7SAoLCb465a9YrIsyLMsFMs7L/s320/DSCN1654.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 4</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTTTsShsYbFuNgNG9KSWlKn4R4Ia5G3Aggu6N7xYYjgAw1Ye3vQB2wsARKX6fo8z-vSV53rBWvzTCfslAQK2yhAo0WpC6Q5D896nHCFkYUPFlL7C1LvCXcwZG2i-3hWt6x5FG72Qb4olq/s1600/DSCN1655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTTTsShsYbFuNgNG9KSWlKn4R4Ia5G3Aggu6N7xYYjgAw1Ye3vQB2wsARKX6fo8z-vSV53rBWvzTCfslAQK2yhAo0WpC6Q5D896nHCFkYUPFlL7C1LvCXcwZG2i-3hWt6x5FG72Qb4olq/s320/DSCN1655.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Let your tarts cool in the muffin tins or they will fall apart when you try to remove them.<span style="mso-spacerun: yes;"> </span>When they are cool, whip the heavy whipping cream.<span style="mso-spacerun: yes;"> </span>When it is almost whipped, add confectioner’s sugar to your own taste.<span style="mso-spacerun: yes;"> </span>Then let it finish whipping.<span style="mso-spacerun: yes;"> </span>You can pipe the freshly whipped cream onto your tarts using a pastry bag or a zipper plastic bag.<span style="mso-spacerun: yes;"> </span>I like to top them with some lime zest, so people know what they will be eating before they even take a bite.<span style="mso-spacerun: yes;"> </span>Plus, it just looks so darn pretty.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMs9_lwqc8CQMNLle1HG-mrD2RHK21j7GrPZBPm0BhOpDMnJNIN61_j5u13wAZqjJFJUT79uznheXN-0sm3mz6FFLZGjrM-mJZmOrvJDSgh1j2_PPDbgRjVVzXps3_u3Ife5nnGXWPPCX/s1600/DSCN1656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMs9_lwqc8CQMNLle1HG-mrD2RHK21j7GrPZBPm0BhOpDMnJNIN61_j5u13wAZqjJFJUT79uznheXN-0sm3mz6FFLZGjrM-mJZmOrvJDSgh1j2_PPDbgRjVVzXps3_u3Ife5nnGXWPPCX/s320/DSCN1656.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Keep them in the refrigerator until you are ready to eat them...or just eat them and don't worry about them making it to the fridge! They're small, so they don't count in the calorie department, right? :-)</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com1tag:blogger.com,1999:blog-1499885290278396206.post-20094132549668961422011-08-08T16:39:00.000-07:002011-08-08T16:39:55.671-07:00Caprese Turkey Burgers<span style="font-size: large;">Caprese Turkey Burgers</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeHfbCL1dDqcsm4n0kTffsvq1LV-dkl6RuUDTw2Y3bK14b9LJst97st9JJzio4P_jQm7KbKl_udRi3IacmYNCv2dXlo5JKre9VDr_xf96J8SxhGKNkNemXbGgYO8QLjuqaIJDCvB3qF2c/s1600/DSCN1509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeHfbCL1dDqcsm4n0kTffsvq1LV-dkl6RuUDTw2Y3bK14b9LJst97st9JJzio4P_jQm7KbKl_udRi3IacmYNCv2dXlo5JKre9VDr_xf96J8SxhGKNkNemXbGgYO8QLjuqaIJDCvB3qF2c/s320/DSCN1509.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">Tis the season for fresh tomatoes and basil…so I made me some Caprese Turkey Burgers!<span style="mso-spacerun: yes;"> </span>I absolutely love the flavors in a Caprese Salad…the fresh juicy tomato, the slightly salty and oh so delicious fresh mozzarella, the bright taste of the basil and the sweet and tangy from balsamic vinegar make the perfect summer pairing!<span style="mso-spacerun: yes;"> </span>I decided to take this perfect little salad and use it as a burger topping.<span style="mso-spacerun: yes;"> </span>As per my usual, I used ground turkey, but this could certainly be made with ground beef or chicken and be equally delicious.<span style="mso-spacerun: yes;"> </span>Here is what I did:</span><br />
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<span style="font-size: large;">Ingredients</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Pound ground turkey</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Teaspoons Italian seasoning blend</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons balsamic vinegar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup balsamic vinegar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Tomato, sliced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Fresh mozzarella, sliced</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Fresh basil</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Buns</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I began by making a balsamic reduction, so I could drizzle it over my burgers after I assembled them.<span style="mso-spacerun: yes;"> </span>I wanted to reduce the balsamic vinegar so that it would deepen the flavor while thickening it so it would stick beautifully to the burger.<span style="mso-spacerun: yes;"> </span>I used ½ cup of balsamic vinegar, but feel free to use more and refrigerate the leftovers!<span style="mso-spacerun: yes;"> </span>It’s great drizzled on all sorts of things – I have even drizzled it over roasted beets…YUM!<span style="mso-spacerun: yes;"> </span>Anyway, back to the reduction.<span style="mso-spacerun: yes;"> </span>Heat your balsamic vinegar over medium heat and let it simmer for about 10-15 minutes.<span style="mso-spacerun: yes;"> </span>You will want to stir it occasionally to make sure it doesn’t burn.<span style="mso-spacerun: yes;"> </span>It’s ready when it just begins to cling to a spoon when you pull it out of the reduction.<span style="mso-spacerun: yes;"> </span>Then set it aside for later.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Before we go to the burger making, we need to prep the ingredients.<span style="mso-spacerun: yes;"> </span>Slice your mozzarella and tomato (approximately ¼ inch thick for each).<span style="mso-spacerun: yes;"> </span>If your basil needs to be washed, go ahead and do that and then dry your leaves.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">We’re ready for the burgers!<span style="mso-spacerun: yes;"> </span>Combine the ground turkey, Italian seasoning, balsamic vinegar, salt and pepper.<span style="mso-spacerun: yes;"> </span>Mix the meat until it is just combined…over mixing will just result in tough burgers.<span style="mso-spacerun: yes;"> </span>Form the meat into equal patties.<span style="mso-spacerun: yes;"> </span>I formed them into six patties, but four would make lovely quarter-pound burgers.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 4</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I cooked the burgers in a little olive oil in a sauté pan, but if you have a grill pan, please use it (and I will be jealous, but happy)!<span style="mso-spacerun: yes;"> </span>That would be perfect for these summery burgers.<span style="mso-spacerun: yes;"> </span>I cooked them over medium-high heat for five minutes on each side.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 5</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">It’s time to assemble the burgers!<span style="mso-spacerun: yes;"> </span>Place your burger on the bottom half of the bun.<span style="mso-spacerun: yes;"> </span>Put a slice of tomato and then a slice of mozzarella on top.<span style="mso-spacerun: yes;"> </span>Then place a couple of fresh basil leaves on top.<span style="mso-spacerun: yes;"> </span>Finally, drizzle some of your balsamic reduction over the sandwich and then top with the other half of the bun.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Buon appetito!</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-70278681291536536572011-07-25T17:10:00.000-07:002011-07-25T18:52:09.948-07:00Five Year Anniversary Celebration<span style="font-size: large;">The Library, Myrtle Beach, South Carolina</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMyntErGYiYLD1aFTp9VMcWLOyskpiZ1KslLHVTxhzI_ivaiu6rC3WiRyVjgZxf7kaXdPdTJint90yiqSCduvWNVbKN22hzMSsMJmQqpT8eL3JRYF9Fq_Vdo9J-hFUmd-goFfDVI2FTYCZ/s1600/DSCN1571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMyntErGYiYLD1aFTp9VMcWLOyskpiZ1KslLHVTxhzI_ivaiu6rC3WiRyVjgZxf7kaXdPdTJint90yiqSCduvWNVbKN22hzMSsMJmQqpT8eL3JRYF9Fq_Vdo9J-hFUmd-goFfDVI2FTYCZ/s320/DSCN1571.JPG" t$="true" width="320px" /></a></div><div style="text-align: center;"><span style="font-size: large;">Elegant, Classy Sign</span></div><div align="left" style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">When I created this blog, I wanted to use it to share my love of food through cooking AND eating! I think Gusteau in the movie Ratatouille actually states it best when he says:</span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">"Good food is like music you can taste, color you can smell. There is excellence all around you. You need only to be aware to stop and savor it."</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">As totally over dramatic as this sounds, I completely agree with it! When I taste something truly excellent, my eyes involuntarily close and the flavors just create fireworks on my taste buds that transfer into images in my mind. This incredible firework experience does not happen too often, but when it does, I need to talk about it. So here is me talking about the wonderful experience at The Library in Myrtle Beach, South Carolina.:-)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We began our search for a place to celebrate our five year anniversary about a month before our trip (if you recall, I love to pester about restaurant picks for special occasions!). We quickly came upon a restaurant called The Library. Now, I'm a librarian, so we were both immediately intrigued. We clicked on the link, rather expecting the menu to be less than interesting, but we were pleasantly surprised. Immediately we noticed both steak tartare AND beef carpaccio were on the appetizer menu! These are our absolute favorite appetizers! As we continued reading, we noticed they seemed to specialize in a French table side preparation, which we had yet to experience. We searched no longer. The Library was the place to celebrate. We called for reservations and left for Myrtle Beach, eager for the restaurant experience. It did NOT disappoint.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIvVAQmet5-qLl_AwF2z-0HGQCBvknw2UZaP5-SdNiKoKaSehx-bYi1_-0ltZqhzEq9-ZIn9Ysh1Yk0dU-2g-WyDsaRTjNUeJkTSbhEuEsLT7G2Gm3lm_vuqmz8Tvv_WzC2Uw_CO1OZCG/s1600/DSCN1572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIvVAQmet5-qLl_AwF2z-0HGQCBvknw2UZaP5-SdNiKoKaSehx-bYi1_-0ltZqhzEq9-ZIn9Ysh1Yk0dU-2g-WyDsaRTjNUeJkTSbhEuEsLT7G2Gm3lm_vuqmz8Tvv_WzC2Uw_CO1OZCG/s320/DSCN1572.JPG" t$="true" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;">Bookshelves with Beautiful Old Books Lined the Walls</span></div><div align="left" style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">We were seated at a beautifully set table, surrounded by book cases. The atmosphere was pleasantly quiet (not "can we even talk" quiet, but a nice, pleasant conversation kind of quiet). The waiter and the owner came over at different times to explain the various drink and food specials as well as to answer our questions...more on our questions later...but they were extremely helpful and very informative.</span></div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-7JuTk_81VXuWRA-Jc_Rvd6OulBWtzQ6iowMaGtasNz4_OY_wx0AvhhUFHOTGYQP9TNxvlriFkDgMEOopEY8nNSTfhZzOeXztyRLGDl3CrHBJRD7EUJCcMF8bLQQhhXN4ito-tVBgIM-/s1600/Martini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-7JuTk_81VXuWRA-Jc_Rvd6OulBWtzQ6iowMaGtasNz4_OY_wx0AvhhUFHOTGYQP9TNxvlriFkDgMEOopEY8nNSTfhZzOeXztyRLGDl3CrHBJRD7EUJCcMF8bLQQhhXN4ito-tVBgIM-/s320/Martini.jpg" t$="true" width="240px" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Blueberry Martini</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">After hearing the drink specials, I ordered a blueberry martini that came with champagne marinated blueberries. The drink was absolutely delicious - crisp, fruity and refreshing.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0qeSlSs8XLqeBs0mVyF9ds_tDvTEi09gNjocstetDaL4RYaLbq6zk71NTjbyFAXOlX3T2dpQnff2vMp7c0NO4URrdfZMXgYsIWL1CNZHzW-dgSKgmFgHhD0yDZtKc6CMFim5Kzoy99td/s320/DSCN1576.JPG" t$="true" width="320px" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center" style="text-align: center;"><span style="font-size: large;">The Menu on the Lovely Table Setting</span></div><div align="center" style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I loved the menu presentation. The menu is the scroll that is tied and placed on the plate. We perused the menus and noticed they served Sweetbreads in a Cognac Sauce as a table side entree. I remembered watching an Iron Chef America that featured Sweetbreads as the secret ingredient but could not remember what part of the cow they came from. When the owner came around to ask if we had questions, Tim asked him about the Sweetbreads. The man looked at us, smiled, and said, "If I tell you what they are, you won't order them, but they are delicious." Tim said, "Try me." The man proceeded to explain that they can come from either the thyroid gland or the pancreas, but that the thyroid gland is difficult to come by, so they use pancreas. He also said he thought they tasted a lot like veal. Tim decided that was the entree for him and I was excited to try it at as well! But, I get ahead of myself...appetizers first!</span></div><div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2TCH9awjyhadTDqqoRJMdVWhPYewLNM1Mn39zt2JoQMkWz2-vWtxag0UW1Q_Y8-mzznojr3F6LsM9IGr2xFSUgedgHjZi2BaqF8yKOlsk832o02yHRsl6H2sVpTb3TBH6R5OhxRykq-mQ/s1600/DSCN1577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2TCH9awjyhadTDqqoRJMdVWhPYewLNM1Mn39zt2JoQMkWz2-vWtxag0UW1Q_Y8-mzznojr3F6LsM9IGr2xFSUgedgHjZi2BaqF8yKOlsk832o02yHRsl6H2sVpTb3TBH6R5OhxRykq-mQ/s320/DSCN1577.JPG" t$="true" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center" style="text-align: center;"><span style="font-size: large;">Steak Tartare</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">It was absolutely perfect. It was tangy with just the right amount of seasonings. My mouth is watering remembering that perfect raw ground Filet Mignon spread onto the garlic toasts. Yum. That's all I can say. Yum. If you've never had it, and ever see it on a menu, please try it! It is completely delicious.</span></div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWZ7Z5sXc3x8kSXqoOFD5QSlRpwYDIzib3k5FcBKfsbwz_gBQtnrhHzn39kNMym5TlKTu2Mx_dtUH6UGLAlPWeyZ4PWPFF9XjPhJT4Gbvub1QAFVLAJvKxGULJfs0z7ghPckpuNc7jifW/s1600/DSCN1578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWZ7Z5sXc3x8kSXqoOFD5QSlRpwYDIzib3k5FcBKfsbwz_gBQtnrhHzn39kNMym5TlKTu2Mx_dtUH6UGLAlPWeyZ4PWPFF9XjPhJT4Gbvub1QAFVLAJvKxGULJfs0z7ghPckpuNc7jifW/s320/DSCN1578.JPG" t$="true" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center" style="text-align: center;"><span style="font-size: large;">Beef Carpaccio</span></div><div align="center" style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Beef carpaccio is a raw, thinly shaved beef, usually served with extra virgin olive oil and Parmesan cheese on top. That is precisely what this was and exactly what I think of as a great carpaccio. Too often I have had it smothered in a horseradish sauce or covered in overpowering onion. Please leave it simple - the beef speaks for itself! The Library executed this dish perfectly.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">We had a lovely salad course after our appetizers that were actually accompanied with chilled forks! That was a first for me! The salads were wonderful as well, but I neglected to take a picture. Unfortunately, we devoured them too quickly for a photo shoot.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAH51cYhH_ZWtnXPZyZZiNvGzx_3mBkVrXvUpMqBi_B2venDVqH2PAkC2fH5FUfpczqYLZ7WjEgqwYgRKHhDFyy9NnGgKNGaHAAIoFZ2GS4XMlz_IjuU5mkvZ1hy9HZwfQGQK4bQKHCNq/s1600/DSCN1579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAH51cYhH_ZWtnXPZyZZiNvGzx_3mBkVrXvUpMqBi_B2venDVqH2PAkC2fH5FUfpczqYLZ7WjEgqwYgRKHhDFyy9NnGgKNGaHAAIoFZ2GS4XMlz_IjuU5mkvZ1hy9HZwfQGQK4bQKHCNq/s320/DSCN1579.JPG" t$="true" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center" style="text-align: center;"><span style="font-size: large;">Filet Mignon with Gorgonzola and Red Wine Sauce</span></div><div align="center" style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I ordered a special of the day, which was Filet Mignon with a Gorgonozla crust and topped with mushrooms in a red wine sauce. I ordered it rare and it was cooked perfectly. I was able to slice my steak with a butter knife, which is the sign of a perfect cut of beef. The tangy and tart from the Gorgonzola with the earthy mushrooms and red wine were wonderful on the Filet. It was a beautiful entree.</span></div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8yNRV70hi1BW4jli1cnjvgkCBUhgC6Z3p60lmlHi86NvZyrKuZfCRDCPLc4GnFgr356rvuajP2u2diuMfDEKAmbrbKHgDBMY6uqswcvki_NEDhIEWlEPwMszpKjWSTGPab7axRiAYbPM0/s1600/DSCN1580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8yNRV70hi1BW4jli1cnjvgkCBUhgC6Z3p60lmlHi86NvZyrKuZfCRDCPLc4GnFgr356rvuajP2u2diuMfDEKAmbrbKHgDBMY6uqswcvki_NEDhIEWlEPwMszpKjWSTGPab7axRiAYbPM0/s320/DSCN1580.JPG" t$="true" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center" style="text-align: center;"><span style="font-size: large;">Sweet Breads in a Cognac Sauce</span></div><div align="center" style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Tim's Sweetbreads in cognac were prepared table side. Our waiter brought a cart with a burner on it and cooked and flambeed the dish while we watched. It was a fun and dramatic experience and resulted in a delicious dish. The sweetbreads truly did taste like veal and the cognac sauce was the ying to the rich meat's yang. They meat was not scary at all. I am a sweetbreads believer! I will not shy away on that rare occasion when it appears on a menu. In fact, I will be excited to have another opportunity to savor the delicate, rich morsels of meat!</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNc1J1fHpEHzPAy96SkpV7dhTXR50IG2jM6NzJPtdx5Y56C2Kac5E_JUx336O7oGtZNNgvHw0u9W_i1WNF8UvJ0DeKD0wi5T3U0YSpPfw7jmsYZAmsRkNh129T3qO_632auSejV0VkUxF7/s1600/DSCN1581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNc1J1fHpEHzPAy96SkpV7dhTXR50IG2jM6NzJPtdx5Y56C2Kac5E_JUx336O7oGtZNNgvHw0u9W_i1WNF8UvJ0DeKD0wi5T3U0YSpPfw7jmsYZAmsRkNh129T3qO_632auSejV0VkUxF7/s320/DSCN1581.JPG" t$="true" width="320px" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center" style="text-align: center;"><span style="font-size: large;">Chocolate Mousse Cake</span></div><div align="center" style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">We shared a rich, chocolate mousse cake for dessert. I think the name and picture say enough. Yes, it was as good as it looks. :-)</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_qevUotijptkbsY2XOqh0I229X6m0fgl3UXlzoGeltw7twV7zB6h1CbrHQbX5r3AKT6oYonFZiEVM-i0V6la404Q4UDyKYhQYa6j7EFBpt1LSin7NlLH72q3a4I4m2dRTNHLHqS4QDOn/s1600/DSCN1582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_qevUotijptkbsY2XOqh0I229X6m0fgl3UXlzoGeltw7twV7zB6h1CbrHQbX5r3AKT6oYonFZiEVM-i0V6la404Q4UDyKYhQYa6j7EFBpt1LSin7NlLH72q3a4I4m2dRTNHLHqS4QDOn/s320/DSCN1582.JPG" t$="true" width="320px" /></a></div><div align="center" style="text-align: center;"><span style="font-size: large;">Taken by our Fabulous Waiter, Shane</span></div><div align="center" style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">The Library was the kind of restaurant you remember for years to come. We were both so enamored with the entire experience; I know every trip to Myrtle Beach will now include a trip to this wonderful place. It really did make my taste buds dance...not sure if it was a waltz, a jig or the flamenco...but danced they did. And I can't wait til another restaurant makes them dance again. Food is such an adventure that I just love to explore. I hope you are enjoying exploring along with me because I am enjoying sharing this exciting venture with all of you.</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0tag:blogger.com,1999:blog-1499885290278396206.post-2052011465952402352011-07-04T05:59:00.000-07:002011-07-04T05:59:39.835-07:00Blueberry Coffeecake Muffins<span style="font-size: large;">Blueberry Coffeecake Muffins</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjvRiK1yKwama-ORC9Q_IAU0YWm9pz564iX8FMQeEjhObMTZ2NhyjBLXHfNE3O9-_lpcoKTLxNA6Iyae11hyphenhyphenmjPJihRkImJTqfDmlysUk1PA1-dsO0pIDK5DLh2q9e9KLju4h_W2DY8b4/s1600/DSCN1516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjvRiK1yKwama-ORC9Q_IAU0YWm9pz564iX8FMQeEjhObMTZ2NhyjBLXHfNE3O9-_lpcoKTLxNA6Iyae11hyphenhyphenmjPJihRkImJTqfDmlysUk1PA1-dsO0pIDK5DLh2q9e9KLju4h_W2DY8b4/s320/DSCN1516.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">A few nights ago, we went to the grocery store to get some fruit for snacking.<span style="mso-spacerun: yes;"> </span>We’ve been on a blueberry kick lately and found ourselves being inexplicably drawn in their direction once again.<span style="mso-spacerun: yes;"> </span>Weird, huh?<span style="mso-spacerun: yes;"> </span>Blueberries must have some magnetic force that just pulls us to them, crying out for us to take them home and savor eat sweet berry as they explode in our mouths.<span style="mso-spacerun: yes;"> </span>But, back to the blueberries in the store, they were on sale – buy one pint, get one free.<span style="mso-spacerun: yes;"> </span>So obviously, we brought home even more berries than we bargained for and needed to find something to do with them!<span style="mso-spacerun: yes;"> </span>I decided to make blueberry muffins.<span style="mso-spacerun: yes;"> </span>I found a recipe for Blueberry Coffeecake Muffins from Ina Garten that sounded absolutely delicious.<span style="mso-spacerun: yes;"> </span>However, when I think coffeecake, I think crunchy, sweet topping, so I added a streusel to them.<span style="mso-spacerun: yes;"> </span>Boy was that the ticket to the perfect blueberry muffin!<span style="mso-spacerun: yes;"> </span>Please try these; I really don’t think you will be disappointed!</span><br />
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<span style="font-size: large;">Ingredients</span><br />
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<span style="font-size: large;">Muffins</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">12 Tablespoons butter, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Cups sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 Eggs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ Teaspoons vanilla</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">8 ounces sour cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ Cup milk</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 ½ Cups flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Teaspoons baking powder</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Teaspoon baking soda</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Pint blueberries, picked through for stems</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Streusel</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Tablespoons butter, softened</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup flour</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup brown sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon cinnamon</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7K-G3Sz6kirwq8pnZ99FpDDDx7BapXyw_Cj9QgD3YX1baw8eL5FiU-8nUg_3QwdOoBcZmGrzGgY075PNlsJ7OIUTof0lCRORp72ULX0pT7MTE2rQdKDLT96g22dJnMNR9PNNs1nhpeAga/s1600/DSCN1511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7K-G3Sz6kirwq8pnZ99FpDDDx7BapXyw_Cj9QgD3YX1baw8eL5FiU-8nUg_3QwdOoBcZmGrzGgY075PNlsJ7OIUTof0lCRORp72ULX0pT7MTE2rQdKDLT96g22dJnMNR9PNNs1nhpeAga/s320/DSCN1511.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees.<span style="mso-spacerun: yes;"> </span>Line muffin tins with muffin papers (the recipe made 20 muffins for me).<span style="mso-spacerun: yes;"> </span>Let’s finish prepping so when the batter is done, the muffins can be baked.<span style="mso-spacerun: yes;"> </span>We need to make the streusel.<span style="mso-spacerun: yes;"> </span>Put all the ingredients into a bowl and cut the butter in so that you have pea size pieces of the mixture.<span style="mso-spacerun: yes;"> </span>Now, we’re ready to make the batter…</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYB7tYDaFnRBwqC4yuliC6dWCwLHVHjE8eEjwSBmYXlqicJAcsBykaisbAsaVAJ12MRHcFJFGwIu2g7hq_ZldLsxjdK0ZV1jXefb2r8sRYqV0h_n1vkXnBWcEE6A6FXQ6OPB1tqZ_2e7-/s1600/DSCN1512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFYB7tYDaFnRBwqC4yuliC6dWCwLHVHjE8eEjwSBmYXlqicJAcsBykaisbAsaVAJ12MRHcFJFGwIu2g7hq_ZldLsxjdK0ZV1jXefb2r8sRYqV0h_n1vkXnBWcEE6A6FXQ6OPB1tqZ_2e7-/s320/DSCN1512.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">We need to cr</span><span style="font-family: Arial, Helvetica, sans-serif;">eam the butter with the sugar.<span style="mso-spacerun: yes;"> </span>Using a paddle attachment, beat them until they are light and fluffy (approximately five minutes).<span style="mso-spacerun: yes;"> </span>Now add the eggs, one at a time.<span style="mso-spacerun: yes;"> </span>Then add the vanilla, sour cream and milk and completely combine them.<span style="mso-spacerun: yes;"> </span>Add the flour, baking powder, baking soda and salt and stir until they are just combined.<span style="mso-spacerun: yes;"> </span>Finally, add the blueberries and stir them in with a spatula, so they do not break.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim89qDWKOM7mFquAlqm_UW-4L6mPCskj7Lvf6rq1uxc3ve-I0AYVxxbATZ8ML2RYfpobFTz5Ir5R93nZD-Za0z9fWxEw6DaCVfxYO7cZMzqgrR4vUG01yBDo_f7zEeCjjqOcxGYA_zLmig/s1600/DSCN1514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim89qDWKOM7mFquAlqm_UW-4L6mPCskj7Lvf6rq1uxc3ve-I0AYVxxbATZ8ML2RYfpobFTz5Ir5R93nZD-Za0z9fWxEw6DaCVfxYO7cZMzqgrR4vUG01yBDo_f7zEeCjjqOcxGYA_zLmig/s320/DSCN1514.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyTDl_l5Zzus-4Vq_o0TvqV40NuG2evp32a67KJG_qJ72JXpmI8zI_qpNOubxBKGRSInsQoGnVRFAohfW58Ib_4cDN9uTCAVsa0McifBwkEFk-E8NSd2X37GRqkaE0erRi4P3a13q-eyT/s1600/DSCN1515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZyTDl_l5Zzus-4Vq_o0TvqV40NuG2evp32a67KJG_qJ72JXpmI8zI_qpNOubxBKGRSInsQoGnVRFAohfW58Ib_4cDN9uTCAVsa0McifBwkEFk-E8NSd2X37GRqkaE0erRi4P3a13q-eyT/s320/DSCN1515.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Scoop the batter into the muffins tins; I used ¼ cup of batter per muffin tin.<span style="mso-spacerun: yes;"> </span>Then top each muffin with the streusel.<span style="mso-spacerun: yes;"> </span>Bake the muffins for 25 – 30 minutes.<span style="mso-spacerun: yes;"> </span>They are done when a tester or knife inserted in the center of one comes out clean.<span style="mso-spacerun: yes;"> </span>Let them cool slightly before removing them from the muffin tins.<span style="mso-spacerun: yes;"> </span>Then enjoy plain or with butter – they are delicious both ways!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Gastronome's Note: Try making them even more like a coffeecake by doubling the streusel recipe. Then add half the batter, a streusel layer, the rest of the batter and more streusel! Can you tell I like streusel?!</span></div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com1tag:blogger.com,1999:blog-1499885290278396206.post-39772560232976230002011-06-23T04:26:00.000-07:002011-06-23T04:26:54.083-07:00Strawberry Shortcake<span style="font-size: large;">Strawberry Shortcake</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn-T9FYlYJgrxn8AN4ggi8wAh7qRR2_9IM5lVYyJ7-978SAmJx4aKwtEO-dFJ2Q_VeIGkRgZSuunwfLqVkZkncg7AS_Yi5UY2Y4_OIVUDT17hdyAwzAKles1sW0ta7AVvDZRUWDnAqUeW/s1600/DSCN1502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn-T9FYlYJgrxn8AN4ggi8wAh7qRR2_9IM5lVYyJ7-978SAmJx4aKwtEO-dFJ2Q_VeIGkRgZSuunwfLqVkZkncg7AS_Yi5UY2Y4_OIVUDT17hdyAwzAKles1sW0ta7AVvDZRUWDnAqUeW/s320/DSCN1502.JPG" width="320px" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Strawberries elicit so many spring and summer memories.<span style="mso-spacerun: yes;"> </span>My mom often took us strawberry picking with her in late May when the berries were perfectly ripe.<span style="mso-spacerun: yes;"> </span>They probably should have weighed us as well as the berry baskets because those sweet, juicy fruits were completely irresistible in the hot sun!<span style="mso-spacerun: yes;"> </span>We would take those red jewels home and make strawberry pie, strawberry ice cream topping and my favorite – strawberry shortcake.<span style="mso-spacerun: yes;"> </span>My mom, sisters and I didn’t mind quite as much when Dad couldn’t make it home for dinner during the strawberry season because it meant strawberry shortcake for dinner!<span style="mso-spacerun: yes;"> </span>Dad doesn’t like many fruits and definitely not berries, so it was not an option when he was dining with us.<span style="mso-spacerun: yes;"> </span>But on the days he called and said he wouldn’t make it for dinner, the first response from Mom was, “Strawberry shortcake for dinner!” and I would look forward to the summery treat all day.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I had been craving strawberries this year, but thought I missed the season.<span style="mso-spacerun: yes;"> </span>I lucked out though because our cool, rainy spring delayed the strawberries, so I was able to get some great berries at the farmer’s market over the weekend.<span style="mso-spacerun: yes;"> </span>When I asked Tim what he wanted me to do with them, he requested strawberry shortcake.<span style="mso-spacerun: yes;"> </span>I was only too happy to oblige and called Mom for the recipe we had received from a neighbor years ago.<span style="mso-spacerun: yes;"> </span>It was exactly as I remembered it…with some whipped cream added to the top for good measure. <span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Wingdings; mso-ascii-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;"></span></span></span><span style="font-size: large;">Ingredients</span><br />
<br />
<span style="font-size: large;">Shortcake</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 ½ Cups flour</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Teaspoons baking powder</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Teaspoon salt</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Eggs</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Cup sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Cup milk</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons butter, melted</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Teaspoon vanilla</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Strawberries</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ Pint whipping cream</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Confectioner’s sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 1</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoJSNsImX_ivxxiLE0KPHNUFh1HWxDCo9XGhGes6jz26Nan96Ykku6-k9viKYvNemwzMZIR3Rz-kk6UbmL2i13HHS6TnuEgj9bouVKBmohUNNpAZa-PIPSGRIgbD_sjTxLCUgRH6GC-OF/s1600/DSCN1499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoJSNsImX_ivxxiLE0KPHNUFh1HWxDCo9XGhGes6jz26Nan96Ykku6-k9viKYvNemwzMZIR3Rz-kk6UbmL2i13HHS6TnuEgj9bouVKBmohUNNpAZa-PIPSGRIgbD_sjTxLCUgRH6GC-OF/s320/DSCN1499.JPG" width="320px" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 375 degrees (350 if using a glass baking dish).<span style="mso-spacerun: yes;"> </span>You can make it in two 8-inch round pans or a square baking dish, which is what I did because I like a taller cake.<span style="mso-spacerun: yes;"> </span>Grease the pan or pans.<span style="mso-spacerun: yes;"> </span>Place all the shortcake ingredients in a mixing bowl and stir them to just combine them.<span style="mso-spacerun: yes;"> </span>Pour the ingredients into the baking dish.<span style="mso-spacerun: yes;"> </span>If using the round pans, bake them for 25 – 30 minutes and if using the one square dish, bake it for 30 – 35 minutes.<span style="mso-spacerun: yes;"> </span>Bake the cake until a tester comes out clean.<span style="mso-spacerun: yes;"> </span>But while the cake is baking…</span><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 2</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Clean the strawberries, remove the tops and slice the berries into a bowl.<span style="mso-spacerun: yes;"> </span>Then sprinkle on a teaspoon of sugar (more if you want it sweeter) and let the mixture macerate in the fridge.<span style="mso-spacerun: yes;"> </span>The sugar will help the berries release their juices and you will have a beautiful strawberry syrup.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">Step 3</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZ8zUaaj8DGvtYrnHvF8FJtDPmk2nVsfLVyyT8lVL7MEQwDIUVXL2Pr43_DJBiTLqKzLM2FtgMinGgYwT9WB_eVkixkS6RrIy2w_wZ53MqOeOIeK5bXUtKOeDEjSuhdaFuhM4SSqMimzC/s1600/DSCN1500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZ8zUaaj8DGvtYrnHvF8FJtDPmk2nVsfLVyyT8lVL7MEQwDIUVXL2Pr43_DJBiTLqKzLM2FtgMinGgYwT9WB_eVkixkS6RrIy2w_wZ53MqOeOIeK5bXUtKOeDEjSuhdaFuhM4SSqMimzC/s320/DSCN1500.JPG" width="320px" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">When the cake is out of the oven and has cooled to your desired temperature (which meant an agonizing five minutes until I decided I would just eat it hot!), whip your cold cream.<span style="mso-spacerun: yes;"> </span>When it’s almost whipped, add enough confectioner’s sugar to get your desired taste.<span style="mso-spacerun: yes;"> </span>Then finish whipping until it is stiff, but has not turned to butter.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfwfnQkIOS8yvvJFMceOEk6yaxEcXbxpfxcXUnWMfCRJwcYaglX2Kg-aWaee6UKxkMA4Vq4G3nRdFrkGvkyBYBPVh4C1J7QbTWQLJsHpZTbaof9zX2exVMchj61bUPlPykehG-C2kOBQK/s1600/DSCN1501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfwfnQkIOS8yvvJFMceOEk6yaxEcXbxpfxcXUnWMfCRJwcYaglX2Kg-aWaee6UKxkMA4Vq4G3nRdFrkGvkyBYBPVh4C1J7QbTWQLJsHpZTbaof9zX2exVMchj61bUPlPykehG-C2kOBQK/s320/DSCN1501.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: large;">You're ready to assemble your strawberry shortcake! Enjoy!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn-T9FYlYJgrxn8AN4ggi8wAh7qRR2_9IM5lVYyJ7-978SAmJx4aKwtEO-dFJ2Q_VeIGkRgZSuunwfLqVkZkncg7AS_Yi5UY2Y4_OIVUDT17hdyAwzAKles1sW0ta7AVvDZRUWDnAqUeW/s1600/DSCN1502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn-T9FYlYJgrxn8AN4ggi8wAh7qRR2_9IM5lVYyJ7-978SAmJx4aKwtEO-dFJ2Q_VeIGkRgZSuunwfLqVkZkncg7AS_Yi5UY2Y4_OIVUDT17hdyAwzAKles1sW0ta7AVvDZRUWDnAqUeW/s320/DSCN1502.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div>The Farm Grown Gastronomehttp://www.blogger.com/profile/06272543453081703417noreply@blogger.com0