tag:blogger.com,1999:blog-37698691734664622362024-03-17T01:24:52.854-05:00Dinner NightRobinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.comBlogger361125tag:blogger.com,1999:blog-3769869173466462236.post-53796966028826319412024-03-15T16:00:00.000-05:002024-03-15T16:24:37.152-05:00Guinness - BRILLIANT!<div dir="ltr" style="text-align: left;" trbidi="on">
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Years ago, I saw Jamie Oliver make this hearty dish on his show "Jamie At Home". The recipe was not available online, so this is just an interpretation, but I'm sure Jamie would approve. This recipe has a lot going for it! The <a href="http://www.youtube.com/watch?v=fi2xhw7GN6g">Guinness</a> gives the beef a deep savory flavor, along with the Irish cheddar and puff pastry top, it's really, really good! (Perfect for my "Irish Dinner Night"! If you missed the beautiful starter, <a href="http://robinsdinnernight.blogspot.com/2011/11/salmon-forest-with-arugula-leaves.html">click here</a>.) I also love the idea of serving the peas on the side, so they don't loose their color and texture in the stew. It may take a little time, but it's easy and looks impressive! This stew is better made a day ahead, which makes it a snap to put together for a party!</div>
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<b><u>Steak, Guinness and Cheese Pie</u></b><br />
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Serves 4-6, Can be made in a large deep dish pie pan, or, to make it more dressy, I like to make individual servings in my Apilco Lion Head Soup Bowls.</div>
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<u>Ingredients</u>:<br />
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<i>Day 1</i><br />
3 pounds beef brisket, cut into 1 inch pieces<br />
1 tablespoon olive oil<br />
Kosher salt and freshly ground black pepper<br />
3 yellow onions, sliced<br />
1 sprig fresh rosemary<br />
3 cloves of garlic, minced<br />
1 tablespoon butter<br />
2 sticks of celery, finely sliced<br />
2 carrots, peeled and sliced<br />
8 oz. mushrooms (whatever kind you want), sliced<br />
1, 14.9 oz. can of Guinness<br />
1 heaping tablespoon flour<br />
1 cup beef stock, or more if needed<br />
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<i>Day 2</i><br />
2 handfuls shredded Kerrygold Irish White Cheddar<br />
1 package Pepperidge Farm Puff Pastry Sheets, thawed<br />
1 egg, beaten<br />
1 package frozen peas<br />
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<u>Directions</u>:<br />
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<i>Day 1</i><br />
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Preheat the oven to 350 degrees. Heat the olive oil in a large pot or dutch oven, over medium heat. Add the onions, season with salt and pepper and saute until slightly browned. Next, add the rosemary and garlic, stirring constantly. When you smell the garlic (about 1 minute), add the butter. Then add the celery, carrots, and mushrooms. Stir. Now add the beef. Stir and add a good pinch of salt and pepper. Add the flour and stir well to coat. Pour in the Guinness. Finally, pour in the beef stock just to the top of the stew. You don't want it to completely cover the meat. Bring just to a boil, cover, and throw in the oven for 2 1/2-3 hours, until the beef is tender. <b><i>At this point, I allow the stew to cool and refrigerate overnight.</i></b></div>
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<i>Day 2</i></div>
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Remove the stew from the refrigerator and remove the hardened fat on the top. Place on the stove over medium heat to rewarm, slightly. Remove from the heat and fish out the rosemary stem. Taste and season with salt and pepper, as needed. Stir in 1 handful of the cheddar. </div>
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Preheat oven to 350 degrees. Roll out the puff pastry on a floured surface, big enough to generously cover your pan. If making a deep dish, you may have to "glue" both pastry sheets together with a little water before rolling out. If making individual portions, cut into squares big enough to generously cover the tops of the containers. Carefully, with a sharp knife, lightly score the top of the pastry or pastry squares in a diagonal pattern in both directions. (Like a diagonal grid pattern.) <b><i>Do not cut all the way through the pastry!</i></b></div>
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Pour the stew into your pan, or evenly distribute between individual containers. Top evenly with the remaining handful of cheddar. Brush the edge of your pan or individual containers with the beaten egg. Carefully lay the pastry on top, making sure it is sufficiently "glued" on. If using a deep dish pan, gather the excess pastry and lightly squish it together and inside the rim of the pan, making a crinkly ruffle around the edge. Brush the tops with the beaten egg. If using individual containers, place on a rimmed baking sheet.</div>
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Bake for 40 minutes or until bubbly and golden. Remove from the oven. Cook the peas according to package instructions and place in a serving bowl, allowing each guest to spoon peas over each serving to their liking. Enjoy!<br /></div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com2tag:blogger.com,1999:blog-3769869173466462236.post-39864386440912720632024-03-15T00:00:00.000-05:002024-03-15T16:19:38.868-05:00A Salmon Forest with Arugula Leaves?<div dir="ltr" style="text-align: left;" trbidi="on">
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Over the weekend, I had one of my best friends over for "Dinner Night"! She is Irish and brought her new boyfriend! We had a great time! My friend hates to cook and requested I make some of my favorite "Irish"-inspired recipes. Here's the menu:</div>
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I started with luxurious "Smoked Salmon Rolls with Arugula, Mascarpone, Chives, and Capers". These are so beautiful and delicious! Make the mascarpone mixture ahead, but assemble the rolls right before your company arrives. Otherwise, the arugula goes limp and looks disgusting! (Believe me, I know!)</div>
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<b><u>Smoked Salmon Rolls with Arugula, Mascarpone, Chives, and Capers</u></b></div>
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Serves 6 as an appetizer, 12 as an hors d'oeuvre</div>
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<u>Ingredients</u>:</div>
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5 oz. mascarpone cheese (about 2/3 cup)</div>
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2 tablespoons capers, rinsed and drained</div>
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2 tablespoons minced fresh chives</div>
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1 teaspoon fresh lemon juice</div>
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Kosher salt and freshly ground black pepper</div>
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12 oz. smokes salmon, cut into 24 thin slices, 2-3 inches on the short side (I use presliced salmon)</div>
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48 small, tender arugula leaves</div>
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<u>Directions</u>:</div>
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Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice in a small bowl. Season well with salt and pepper.</div>
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Lay the salmon slices out on a cutting board with one of their short sides facing you and with plenty of space above and below each slice. (You can do this in batches.)</div>
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Put a spoonful of the mascarpone mixture on the narrow end of a slice. Lay 2-3 arugula leaves, fanned slightly, across the mascarpone, so that the leaves will extend several inches from one end of the roll. Roll up the salmon slice and stand it upright, leaves pointed up, on a serving platter. Repeat with the remaining slices.</div>
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When ready to serve, sprinkle with the remaining 1 tablespoon chives and 1 tablespoon capers, and enjoy!</div>
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Recipe from <u>In the Hands of a Chef</u>, by Jody Adams and Ken Rivard.</div>
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*Keep checking my blog for the rest of the recipes from this menu!</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-55961521877084295452024-03-04T00:00:00.000-06:002024-03-04T12:03:35.052-06:00Shrimp and Grits go West!<div dir="ltr" style="text-align: left;" trbidi="on">
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I know many of my friends, and some of my family, choose to give up meat on Fridays for Lent. So, I thought I would share a <i>beautiful</i> recipe for "Sauteed Shrimp with Sweet Potato and Smoked Chile Grits and Green Onion-Cilantro Sauce" from <u>Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen</u>. While grits started with humble origins, all the way back to when the Native Americans first shared their grits with Sir Walter Raleigh in 1584, they have become a southern classic and a staple of true American cuisine. However, it was in the lowcountry of South Carolina, and particularly Charleston, that shrimp and grits became a match made in heaven. This was due to the availability and affordability of grits and access to free shrimp in the surrounding channels, waiting to be caught by anyone with a net. <i>(Although, in Charleston, they are probably referred to as "shrimp and hominy" or simply "breakfast shrimp.")</i> South Carolina loves their grits so much that in 1976 it was declared their state food!</div>
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If you are unfamiliar with grits versus cornmeal versus polenta, etc., I'll try to help you out. Grits are made by grinding hominy. Hominy is dried maize that has been treated with alkali <i>(lime or wood ash)</i> in order to loosen the hulls from the kernels. When mashed, it is known as masa in Latin cuisine and used for tortillas, tamales, etc. While cornmeal and polenta are made from untreated corn of different grind sizes. Got it?</div>
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If you've never eaten or tried to make grits before, this is the recipe for you! The addition of roasted sweet potato, chipotle chile, and honey make them unique and exceedingly delicious. In fact, even if you don't make the whole recipe, the grits alone are worth the effort. However, why not saute some shrimp <i>(it only takes a few minutes)</i> and the green onion sauce <i>(which can be whizzed up in a blender in a matter of minutes and can be made up to 8 hours ahead)</i> is the perfect compliment. The red chile oil is written as "optional," but not in my opinion. It is vibrant and a beautiful touch to a perfect plate. The oil is simply a matter of pureeing toasted guajillo chiles, oil, and salt and then strained. It can also be made a day in advance. Bonus! <i>(Although, in a pinch, I have used store bought chile oil, such as "Mongolian Fire Oil," available at most grocers.)</i> This recipe may not be the traditional shrimp and grits of the south, but it is the southwest that makes it stunningly beautiful and downright exciting! <br />
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<b><u>Sauteed Shrimp with Sweet Potato and Smoked Chile Grits and Green Onion-Cilantro Sauce</u></b></div>
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Serves 4</div>
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<u>Ingredients</u>:</div>
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<i>For the Grits</i></div>
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1 large sweet potato</div>
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2 tablespoons canola oil</div>
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1 small Spanish onion, finely chopped</div>
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2 garlic cloves, finely chopped</div>
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2 1/2 cups chicken stock or low-sodium chicken broth</div>
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1 cup whole milk</div>
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2 teaspoons chipotle chile puree <i>(I just mince 2 teaspoons chipotle chiles - I like canned San Marcos brand.)</i></div>
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Kosher salt</div>
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1 1/2 cups quick-cooking grits</div>
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2 tablespoons unsalted butter</div>
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2-3 teaspoons honey</div>
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<i>For the Shrimp</i></div>
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6 tablespoons olive oil</div>
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1 pound large shrimp, shelled and deveined</div>
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Kosher salt and freshly ground black pepper</div>
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<i>For serving</i></div>
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Green Onion-Cilantro Sauce - recipe below</div>
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Red Chile Oil - recipe below</div>
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Thinly sliced green onion, for garnish</div>
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<u>Directions</u>:</div>
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<i>For the Grits</i></div>
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Preheat the oven to 400 degrees. Roast the sweet potato on a rack in the oven until tender when pierced with a knife, 45-60 minutes. When done, peel the sweet potato and puree the flesh in a food processor or pass it through a ricer; set aside.</div>
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Heat the canola oil in a medium saucepan over medium-high heat. Add the onion and cook until soft, 3-4 minutes. Add the garlic and cook for 30 seconds. Add the stock, milk, chipotle puree, and 2 teaspoons salt and bring to a boil. Slowly whisk in the grits, reduce the heat to medium-low, and simmer for 10 minutes. Stir in the sweet potato puree and cook, stirring frequently, for 5-10 minutes, until smooth and thickened. Remove from the heat and whisk in the butter and honey to taste. Cover and keep warm.</div>
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<i>For the Shrimp</i></div>
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Heat 3 tablespoons of the olive oil in a large saute pan over high heat. Season the shrimp with salt and pepper. Cook half the shrimp until lightly golden brown and just cooked through, 1-2 minutes per side. Transfer to a plate and repeat with the remaining 3 tablespoons oil and shrimp.</div>
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<i>To Serve</i></div>
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Spoon the grits into 4 shallow bowls and arrange the shrimp around the grits. Drizzle with the green onion-cilantro sauce and red chile oil and sprinkle with green onions. </div>
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<b><u>Green Onion-Cilantro Sauce</u></b></div>
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Makes about 3/4 cup</div>
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<u>Ingredients</u>:</div>
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1 cup sliced green onions, white and green parts </div>
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1/4 cup coarsely chopped fresh cilantro</div>
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1/4 cup rice wine vinegar <i>(don't substitute white vinegar as it is more acidic!)</i></div>
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1/4 cup cold water</div>
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1 tablespoon Dijon mustard</div>
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2 teaspoons honey</div>
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Kosher salt and freshly ground black pepper</div>
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1/2 cup canola oil</div>
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<u>Directions</u>:</div>
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Combine the green onions, cilantro, vinegar, 1/4 cup cold water, the mustard, and honey in a blender and blend until smooth. Season with salt and pepper. With the motor running, slowly add the oil and blend until emulsified. Can be made up to 8 hours ahead and refrigerated.</div>
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<b><u>Red Chile Oil</u></b></div>
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Makes about 1 cup - <i>(You may want to halve this recipe!)</i></div>
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<span style="text-align: left;"><u>Ingredients</u></span>:</div>
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5 guajillo chiles, toasted and seeded <i>(remove the seeds first and with a spatula, press on a hot pan until color changes slightly, flip and toast other side - it only takes a minute)</i></div>
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1 cup canola oil</div>
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1/2 teaspoon Kosher salt</div>
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<u>Directions</u>:</div>
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Combine the guajillos, oil, and salt in a blender and blend for 5 minutes. Strain into a bowl. This can be made up to 1 day in advance and refrigerated.</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-18079678402393381452024-02-13T00:00:00.000-06:002024-02-13T11:02:19.146-06:00Love on the Rocks?<div dir="ltr" style="text-align: left;" trbidi="on">
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When I was in college, getting my degree in Geology, I was required to complete a "field training" course. I signed up for a class with Texas Tech, in which you were expected to map parts of the Colorado Rockies. After arriving a day late, I found myself (backpack and rock hammer in tow) ascending the side of a steep mountain, when I first heard <i>his</i> voice. He offered me a hand, <i>(Thank God!)</i>, and then I looked up to see my one true love, standing there in a tie-dye Ben&Jerry's "Cherry Garcia" t-shirt, mirrored Serengeti sunglasses, and a Redskins baseball hat! What a get-up! Six weeks later, we were engaged, and the rest is history.</div>
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So, for my handsome man, I'm making "Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter." This dish tastes <i>so</i> <i>fantastic</i> and is <i>so</i> <i>beautiful! </i>It's perfect for a romantic Valentine's dinner! In fact, it's <i>so perfect,</i> you just may fall in love!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EXNQWOB8zFGjIDyjK5DNq-Y114EW_Ke62KGUS8RoqqGuwgKwPfYtu_5e7GYjeEt2L0q82gKlq8t4zWsWmNYZABSlHwqrOaC1-sJpNRkR1bXPrbeVQKOjhkj_1zaHRGnKCwEomQUeZQ0/s1600/IMG_1085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EXNQWOB8zFGjIDyjK5DNq-Y114EW_Ke62KGUS8RoqqGuwgKwPfYtu_5e7GYjeEt2L0q82gKlq8t4zWsWmNYZABSlHwqrOaC1-sJpNRkR1bXPrbeVQKOjhkj_1zaHRGnKCwEomQUeZQ0/s320/IMG_1085.JPG" width="400" /></a></div>
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<b><u>Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter</u></b><br />
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Serves 4-6, <i>(Can be made ahead!)</i><br />
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<u>Ingredients</u>:<br />
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<i>For the ravioli</i><br />
2 tablespoons olive oil<br />
3 large shallots, minced<br />
3 ounces arugula, chopped (about 3 1/2 cups)<br />
6 ounces soft fresh goat cheese (such as Montrachet), crumbled<br />
1/2 cup (about 1 1/2 ounces) freshly grated Parmesan cheese<br />
Nonstick vegetable oil spray<br />
Approximately 30-40 wonton wrappers (from one 12-ounce package)<br />
2 large egg whites, whisked just until foamy<br />
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<i>For the tomato-pancetta butter</i><br />
6 ounces thinly sliced pancetta or bacon, coarsely chopped<br />
1/4 cup (1/2 stick) butter<br />
6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced small<br />
1 teaspoon chopped fresh thyme<br />
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<i>For serving</i><br />
5 tablespoons butter, melted<br />
12 fresh basil leaves<br />
Fresh thyme<br />
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<u>Directions</u>:<br />
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<i>For the ravioli</i><br />
Heat the oil in a heavy skillet over medium heat. Add shallots, saute for 10 minutes. Add arugula, toss until wilted but still bright green, about 3 minutes. Transfer the arugula mixture to a large bowl and cool. Mix in the goat cheese and Parmesan cheese. Season the filling with salt and pepper.<br />
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Line 2 baking sheets with heavy-duty foil, spray with nonstick spray. <i>(I use 1 baking sheet lined with parchment paper and no nonstick spray. When the first layer is done, I place a sheet of plastic wrap over and stack the second layer on top. That way you can store in the fridge easier.) </i>Place 4 wonton wrappers on work surface, cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon <i>(I put 1 tablespoon)</i> filling into the center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal, avoiding any air bubbles inside the ravioli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_w4nNHpKadrAQcL-a9kc9aIMp40BksMpxBxX5QaJNvk25WbDOrBI-FaqqWwEkPW0RHgAUqR66CvHV0jbo4WG6j6YB-pz1pm2PrM4dEGj8RT31_SKWxnwZDXeCueNJ-TUXF3g6wpDLZw/s1600/IMG_1081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_w4nNHpKadrAQcL-a9kc9aIMp40BksMpxBxX5QaJNvk25WbDOrBI-FaqqWwEkPW0RHgAUqR66CvHV0jbo4WG6j6YB-pz1pm2PrM4dEGj8RT31_SKWxnwZDXeCueNJ-TUXF3g6wpDLZw/s200/IMG_1081.JPG" width="200" /></a></div>
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Arrange ravioli on prepared sheets. Repeat with the remaining wrappers until the filling is gone. <i>(Can be made ahead. Cover with plastic and chill up to 1 day.)</i><br />
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<i>For the tomato-pancetta butter</i></div>
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Cook chopped pancetta in large skillet over medium-high heat until crisp and brown. Using a slotted spoon, transfer pancetta to paper towel to drain and set aside. Pour off all but 1 tablespoon drippings from skillet. Add butter to drippings in skillet, melt over medium-high heat. Add tomatoes and thyme, saute until tomatoes are tender, about 5 minutes. <i>(Can be made 2 hours ahead. Let stand at room temperature.)</i></div>
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<i>To serve</i></div>
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Place melted butter in large bowl. Cook half of the ravioli in a large pot of salted boiling water until just tender, about 4 minutes. Using a hand-held strainer, transfer ravioli to a colander to drain, then place in the bowl with the melted butter, toss gently to coat. Cover to keep warm. Cook the remaining ravioli in the same pot of boiling water. Drain as before and transfer to the buttered ravioli. Toss gently to coat. Divide the ravioli among serving bowls. Rewarm the tomato butter over medium heat, add the reserved pancetta and basil, saute 1 minute. Spoon sauce over ravioli. Garnish with thyme and serve! <i>(Don't forget some wine!)</i></div>
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This is an old recipe, adapted from Bon Appetit.</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-84528222227414732942024-02-11T13:24:00.000-06:002024-02-11T13:29:51.809-06:00For My Non-Romantic Valentine<div dir="ltr" style="text-align: left;" trbidi="on">
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My husband detests Valentine's Day. Every year he touts that it is nothing more than a "Hallmark holiday," manifested merely to sell cards. Hmm... Well, listen up buddy, there is more to the story than manufactured greeting cards. Besides being rooted in the pagan fertility festival of <a href="http://en.wikipedia.org/wiki/Lupercalia">Lupercalia</a>, there are two other legends for the creation of the most romantic day of the year. The first legend begins in third century Rome. Valentine, who was a priest, secretly married young lovers after Emperor Claudius II outlawed marriage for young men because he believed unmarried men made better soldiers. When Valentine's actions were discovered, Claudius ordered that he be put to death.</div>
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The second legend is believed that an imprisoned Valentine fell in love with a young girl who visited him during his confinement. Before his death, he wrote her a love letter and signed it "From your Valentine." That's pretty romantic! Either way, Valentine's Day is celebrated in the middle of February to commemorate the anniversary of Valentine's death, approximately 270 A.D. In addition, the oldest known valentine is a poem written by Charles, Duke of Orleans, to his wife while imprisoned in the Tower of London in 1415. It wasn't until the 1840s, that Esther A. Howland (sans Hallmark) began selling the first mass-produced valentines in America.</div>
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Well, if that convinces my husband or not, I am still going to make perhaps the most elegant and seductive dessert I know, "Double Chocolate Pate!" This decadent recipe, from the luxurious <a href="http://www.greenbrier.com/">Greenbrier</a> resort, consists of a velvety chocolate center enrobed in a crisp chocolate couverture. This recipe requires that you freeze the velvety center in a loaf pan for 24 hours before encasing it in the chocolate coating. So, you will need to start at least a day in advance. In addition, have a pot of simmering water on the stove and two heat-proof bowls ready for make-shift double boilers, see <a href="http://www.greenbrier.com/">Gadgets-No Double Boiler?</a> before beginning. I like to serve it with a raspberry coulis, which is nothing more than a bag of thawed frozen raspberries pureed with some water in a blender, sweetened to taste with sugar, and passed through a strainer to remove excess seeds. And finally, while this dessert may be a little messy to make, it really is simple and definitely exceedingly romantic!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-V1kJJ2MRcfbdxLuM622ERxsgC8uflWwqSY6tmnEKN1UNQRu0BoG7ZDPe7_7tjCsgJXLu-j_Oc6oTD1KLEgIGGiQIRwQ-SNS03KoFX_mCTrCLPcSQyzWfdZPH0mx6g1Xzv3WfP2frkk/s1600/Double+Chocolate+Pate+(21).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-V1kJJ2MRcfbdxLuM622ERxsgC8uflWwqSY6tmnEKN1UNQRu0BoG7ZDPe7_7tjCsgJXLu-j_Oc6oTD1KLEgIGGiQIRwQ-SNS03KoFX_mCTrCLPcSQyzWfdZPH0mx6g1Xzv3WfP2frkk/s1600/Double+Chocolate+Pate+(21).JPG" width="400" /></a></div>
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It really is beautiful!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-V0W8wSuM_mZ9xDR2866bTHFLbOCGiskDKfvppL2mEP5bHmQKqGC1AuZj_H_TK2oAkZfGCSit6iYTWc93yyzUzkXBxA-waJFClbrKE8uwVO3NmANLLXE13w7lKuTN9B1QjbQAD7b3zYs/s1600/Double+Chocolate+Pate+(20).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-V0W8wSuM_mZ9xDR2866bTHFLbOCGiskDKfvppL2mEP5bHmQKqGC1AuZj_H_TK2oAkZfGCSit6iYTWc93yyzUzkXBxA-waJFClbrKE8uwVO3NmANLLXE13w7lKuTN9B1QjbQAD7b3zYs/s1600/Double+Chocolate+Pate+(20).JPG" width="400" /></a></div>
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This is how I like to serve it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oaiOmzLslB8Zs0TdI3rHCKQ0y-u1-ZhaMcpYWGdhI71YvJ72ASYYVWrA8F1HOt39mgXctH56iPx0sZWyf2IDzveR1DURtH0YG3sdclQxx5lv83zqM7DE-UCk2uzGmVc0Y20OYx0pLnw/s1600/Chocolate+Pate+for+Tom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oaiOmzLslB8Zs0TdI3rHCKQ0y-u1-ZhaMcpYWGdhI71YvJ72ASYYVWrA8F1HOt39mgXctH56iPx0sZWyf2IDzveR1DURtH0YG3sdclQxx5lv83zqM7DE-UCk2uzGmVc0Y20OYx0pLnw/s1600/Chocolate+Pate+for+Tom.JPG" width="400" /></a></div>
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This is how I serve it to my husband! Ha! Ha!</div>
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<b><u>Double Chocolate Pate</u></b></div>
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Makes one 10x4-inch loaf.</div>
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<u>Ingredients</u>:</div>
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<i>For the Pate</i></div>
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8 ounces good-quality semi-sweet chocolate, roughly chopped</div>
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4 egg yolks</div>
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1/2 cup granulated sugar</div>
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4 tablespoons cognac (or other liqueur, such as Grand Marnier)</div>
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2 cups heavy cream</div>
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<i>For the Chocolate Coating</i></div>
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8 ounces good-quality semi-sweet chocolate, roughly chopped</div>
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3 tablespoons unsalted butter</div>
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1/2 cup heavy cream</div>
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<u>Directions</u>:</div>
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<i>For the Pate</i></div>
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Cut a piece of plastic wrap 15 inches long and 10 inches wide (or the length of the loaf pan). Line the pan with the plastic, keeping it as smooth as possible, so the 2 long sides and the bottom are covered by the 2 short sides stay bare (greasing the inside of the pan will help stick the plastic in place). Put the chopped chocolate in a double boiler and melt over low heat. Cool slightly.</div>
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In another double boiler, combine the egg yolks, sugar and cognac and whisk constantly over simmering but not boiling water (the bottom of the bowl should never be too hot to touch) until the mixture is very thick and fluffy and has tripled in volume, about 5 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnW0SXPlOu4kVYVLjZKGB3qV1dntiwcLwCe-txJ-aVJ46QoD7Xr_gM4KifRvIHvOiLKxruiPgDHTPDiEvYU5ZErtlJvFkxjzCt8npNKMAEVsxwOTKuP3m781LKTeusemU1HRmuygmErU/s1600/Double+Chocolate+Pate+(23).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnW0SXPlOu4kVYVLjZKGB3qV1dntiwcLwCe-txJ-aVJ46QoD7Xr_gM4KifRvIHvOiLKxruiPgDHTPDiEvYU5ZErtlJvFkxjzCt8npNKMAEVsxwOTKuP3m781LKTeusemU1HRmuygmErU/s1600/Double+Chocolate+Pate+(23).JPG" width="320" /></a></div>
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Remove from the heat and fold in the melted chocolate. (The mixture may appear stiff at this stage.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Cq4dQPhPFnr4nNS0kHUW4VjX6RtCvsMtjhL20JL0a5e0R1xfvRuaIeD11i3FcvU12sgMpzfruudjyeEOsNiEpBYklA7l37SHlURbCkV5nhh6AAJqUBup_21RjCAIuK-gzN5f_y3CT8g/s1600/Double+Chocolate+Pate+(24).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Cq4dQPhPFnr4nNS0kHUW4VjX6RtCvsMtjhL20JL0a5e0R1xfvRuaIeD11i3FcvU12sgMpzfruudjyeEOsNiEpBYklA7l37SHlURbCkV5nhh6AAJqUBup_21RjCAIuK-gzN5f_y3CT8g/s1600/Double+Chocolate+Pate+(24).JPG" width="320" /></a></div>
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Whip the cream in a large bowl until it forms soft peaks. Stir a small amount of the whipped cream into the chocolate mixture; repeat until the mixture is fairly loose and the chocolate is well-blended with the cream, then fold in the remaining whipped cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgtX1DJ3MmmG0NTBZB4_N3z9zdToI2IgU__4JDbzt-9sIjhIHQJKrPrM3YiqtU-nSmfaUOes0YKl1ks6XObN8fMkeFOnCMW4TxJuy0Jbz6CRcQbrRg49uaDHwyF3ooJP4fxrpx9wzEWY/s1600/Double+Chocolate+Pate+(25).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgtX1DJ3MmmG0NTBZB4_N3z9zdToI2IgU__4JDbzt-9sIjhIHQJKrPrM3YiqtU-nSmfaUOes0YKl1ks6XObN8fMkeFOnCMW4TxJuy0Jbz6CRcQbrRg49uaDHwyF3ooJP4fxrpx9wzEWY/s1600/Double+Chocolate+Pate+(25).JPG" width="320" /></a></div>
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Pour the mousse into the prepared loaf pan, rapping the pan lightly on the work surface to eliminate any air bubbles. Fold the plastic wrap securely over the top of the pan and freeze the pate for at least 24 hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcsG-Snn1YVucoQ3SdzMHXrnbOs7jZGdrnYdvYMNYjZdaFSJHsbmqRxUx4VNjDCwy9a-FQtJ_2KOFXd1F-xOK7PwCq8eXliu8hDb0l9eTsE9rGsBOws6DtQHwWUXuOfn9K4utDMKIP7Q/s1600/Double+Chocolate+Pate+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcsG-Snn1YVucoQ3SdzMHXrnbOs7jZGdrnYdvYMNYjZdaFSJHsbmqRxUx4VNjDCwy9a-FQtJ_2KOFXd1F-xOK7PwCq8eXliu8hDb0l9eTsE9rGsBOws6DtQHwWUXuOfn9K4utDMKIP7Q/s1600/Double+Chocolate+Pate+(2).JPG" width="320" /></a></div>
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The next day, make the chocolate coating; melt the chocolate and butter together in a double boiler, then stir in the cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifja113elV62eYqfMCQ5McP4D3EVx5eghYkfNpSgIhFXKke6Xfcwy2z6yPxwBgX9ijy2GqjQ9zA2aWzwlZ9THA7i26XfXklHGVWA-kq8Asmclkl6lnZUXgRrzo6F2YAgGszxRGyr_t9LE/s1600/Double+Chocolate+Pate+(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifja113elV62eYqfMCQ5McP4D3EVx5eghYkfNpSgIhFXKke6Xfcwy2z6yPxwBgX9ijy2GqjQ9zA2aWzwlZ9THA7i26XfXklHGVWA-kq8Asmclkl6lnZUXgRrzo6F2YAgGszxRGyr_t9LE/s1600/Double+Chocolate+Pate+(11).JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzL-g0iNx5cGD1emkS3AeBJuvY0OOECpVkNVoj7alwgxz3Cgb-9T3igywKBugA4d-lp2KO2c6VN77cyZoPPYYiSrvGw9H0BIDr87ewM7BuqYS4ONkCA3R6v_E3El9P2bWZvhpdFPm4JYI/s1600/Double+Chocolate+Pate+(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzL-g0iNx5cGD1emkS3AeBJuvY0OOECpVkNVoj7alwgxz3Cgb-9T3igywKBugA4d-lp2KO2c6VN77cyZoPPYYiSrvGw9H0BIDr87ewM7BuqYS4ONkCA3R6v_E3El9P2bWZvhpdFPm4JYI/s1600/Double+Chocolate+Pate+(12).JPG" width="320" /></a></div>
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Cut a piece of heavy cardboard so it fits exactly into the top of the loaf pan. <i>(I use a piece of foil to make a pattern!)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRM_H3AzA_mKrRAL9wQfZPdsPCLth-4DraNk1IHGv0ZrX-nvGsrvzUG7D9_0cwQv67o25lfmu0QwO1KmtN1qNm2crnaJvx9ZC4gcSLHmBDt7yE4F553po3SOXKQhDx09CAUrK5A_QVXAM/s1600/Double+Chocolate+Pate+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRM_H3AzA_mKrRAL9wQfZPdsPCLth-4DraNk1IHGv0ZrX-nvGsrvzUG7D9_0cwQv67o25lfmu0QwO1KmtN1qNm2crnaJvx9ZC4gcSLHmBDt7yE4F553po3SOXKQhDx09CAUrK5A_QVXAM/s1600/Double+Chocolate+Pate+(9).JPG" width="320" /></a></div>
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Cover the cardboard with plastic wrap or aluminum foil. <i>(To help remove loaf from pan, place in a pan with hot water and refreeze before continuing.)</i> Remove the plastic from the top of the loaf and invert the pate onto the cardboard and remove the remaining plastic wrap and pan. Place the pate on a rack with a tray or plate <i>(or bowl)</i> underneath to catch the excess chocolate. Pour the chocolate coating evenly over the pate, spreading with a spatula if necessary to coat the top surface and sides, and reserving the excess.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnbIFMM9IXQWElsS9sEN07O1Gfuqurb7vJv7Md8ruPjS-hedQpPerJhUh_UQESjgZHUzw2kITmNY4_C0-AZ4epZWTjf1holLjC23qnR9xCS_sC_6b7taqg75m8H7xLtBKh8vVD0A6Y5w/s1600/Double+Chocolate+Pate+(15).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnbIFMM9IXQWElsS9sEN07O1Gfuqurb7vJv7Md8ruPjS-hedQpPerJhUh_UQESjgZHUzw2kITmNY4_C0-AZ4epZWTjf1holLjC23qnR9xCS_sC_6b7taqg75m8H7xLtBKh8vVD0A6Y5w/s1600/Double+Chocolate+Pate+(15).JPG" width="320" /></a></div>
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Return the pate on the cardboard to the freezer to set.</div>
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When the coating is firm, flip the pate so the uncoated side is up. Remove the cardboard.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuQSbil9W51Ic8hdJgFos7SW7BpSbDxGimikddA58hpIC0OleBAVEYTtgP2gGyhCfJMt58Gr6JuJlOZp2fVQ3gMdHsH2fFIV8wJ0ispPE75UyAosdSWlyIHvRZh1IJL0mnAPIssdDZLU/s1600/Double+Chocolate+Pate+(17).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnuQSbil9W51Ic8hdJgFos7SW7BpSbDxGimikddA58hpIC0OleBAVEYTtgP2gGyhCfJMt58Gr6JuJlOZp2fVQ3gMdHsH2fFIV8wJ0ispPE75UyAosdSWlyIHvRZh1IJL0mnAPIssdDZLU/s1600/Double+Chocolate+Pate+(17).JPG" width="320" /></a></div>
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Reheat the remaining chocolate coating and pour it onto the uncoated surface, smoothing with a spatula.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJ4bEioppRRn_OcgXcsk5PW6A5oDzz5x9xisfzz7n5O79_V-t2bPaRI-mgzE6t_8BxpnTc48kh3y5eY0rh2kKs2UlBiY8d01VzSvCJg5Zh4_Xk9_gYadL3c6UOPuPJV6EF7h5rzEB5RM/s1600/Double+Chocolate+Pate+(18).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJ4bEioppRRn_OcgXcsk5PW6A5oDzz5x9xisfzz7n5O79_V-t2bPaRI-mgzE6t_8BxpnTc48kh3y5eY0rh2kKs2UlBiY8d01VzSvCJg5Zh4_Xk9_gYadL3c6UOPuPJV6EF7h5rzEB5RM/s1600/Double+Chocolate+Pate+(18).JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCR8R8e50dQJKqoipVrJ-5KSHFKKdBWypdLEZQQnnrCVANja1ekk0Ovmp8wSNqNgUHtB4mIoT5IlI0DGRck94EYrgY1kCoHJyYpfMCmcQtC86fFMHQxiBgOk6zYCb2Z-j7aBNSNokAow/s1600/Double+Chocolate+Pate+(19).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCR8R8e50dQJKqoipVrJ-5KSHFKKdBWypdLEZQQnnrCVANja1ekk0Ovmp8wSNqNgUHtB4mIoT5IlI0DGRck94EYrgY1kCoHJyYpfMCmcQtC86fFMHQxiBgOk6zYCb2Z-j7aBNSNokAow/s1600/Double+Chocolate+Pate+(19).JPG" width="320" /></a></div>
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Return the pate to the freezer until ready to serve. To serve, slice the frozen pate with a thin-bladed knife into 1/2-inch slices (to make slicing easier run the knife under hot water, wipe dry, then slice.) <i>(I find that by setting the pate out 5-10 minutes before slicing helps to prevent the coating from cracking.)</i> Arrange each slice on a dessert place and let rest 4-5 minutes to soften slightly before serving.</div>
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Recipe from <u>The Greenbrier Cookbook: Favorite Recipes From America's Resort</u>.</div>
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<span style="color: #cc0000; font-size: large;">Happy Valentine's Day!</span></div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-15639866307024554852024-01-25T11:31:00.000-06:002024-01-25T12:46:02.987-06:00Harry Potter's First Birthday Cake!<div dir="ltr" style="text-align: left;" trbidi="on">
<iframe allowfullscreen="" frameborder="0" height="253" src="//www.youtube.com/embed/50N2eB0JI80?rel=0" width="450"></iframe><br>
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We just celebrated an 11th birthday at our house, and I could think of no better cake than "Harry's First Birthday Cake: Chocolate Layer Cake," from <u>The Unofficial Harry Potter Cookbook</u>, by Dinah Bucholz. After all, Harry received his first birthday cake when he turned eleven. That Aunt Petunia was a real *#%*! Anyway, the instructions for this cake seemed a little laborious, but actually was quite easy to make. To my surprise, this was one of the best chocolate cakes I've ever had! Two layers of rich chocolate cake, enveloped in the creamiest chocolate butter-cream frosting, <i>and</i> the final touch of a rich chocolate ganache glaze! A true chocolate-lovers dream!</div>
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To manage my time in the kitchen, I made the chocolate cake layers a day in advance, stacked them between parchment, wrapped them in plastic wrap, and refrigerated them overnight. This allowed me to make the frosting, glaze, and icing the next morning. To truly enjoy the creaminess of the butter-cream frosting, this cake is best served at room temperature. One thing to remember, this cake is supposed to look homemade and a little messy; after all, Hagrid made it! So, if you are about to celebrate an 11th birthday, or any birthday for that matter, this is the cake for you!<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0peZLWU9K2WVw6qEPbmhPKutyqlNdYIlMbhJwmmAwG7yGv3GpOicZasdvM29dDdFwDZPrsW2iV7nezDokwu2t8xBt4rKzLDxsVvsFBzwXADUlqj1qKde3nC7MdEija1iv-nOoA25L2-Q/s1600/Harry's+Birthday+Cake+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0peZLWU9K2WVw6qEPbmhPKutyqlNdYIlMbhJwmmAwG7yGv3GpOicZasdvM29dDdFwDZPrsW2iV7nezDokwu2t8xBt4rKzLDxsVvsFBzwXADUlqj1qKde3nC7MdEija1iv-nOoA25L2-Q/s1600/Harry's+Birthday+Cake+(2).JPG" height="240" width="320"></a></div>
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Here's a look inside:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsPF1EYB2tbwYrIX8-03-rq4bY_BMTl8XSY3gL6GXO34Bf31oq31TR16EtvFir0DjsFYaxwgkJ9_zQ4xjF848hVMMCyvfVYOcd_YRXRxsJTOnnyVCwSIP4JMQ56BbLrhX9_W_Jl1s_Bw/s1600/Harry's+Birthday+Cake+(11).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsPF1EYB2tbwYrIX8-03-rq4bY_BMTl8XSY3gL6GXO34Bf31oq31TR16EtvFir0DjsFYaxwgkJ9_zQ4xjF848hVMMCyvfVYOcd_YRXRxsJTOnnyVCwSIP4JMQ56BbLrhX9_W_Jl1s_Bw/s1600/Harry's+Birthday+Cake+(11).JPG" height="240" width="320"></a></div>
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<b><u>Harry's First Birthday Cake: Chocolate Layer Cake</u></b></div>
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Serves 16</div>
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<u>Ingredients</u>:</div>
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<i>For the Chocolate Cake</i></div>
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3/4 cup boiling water</div>
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1/2 cup unsweetened cocoa powder</div>
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1 teaspoon instant coffee <i>(I used instant espresso powder.)</i></div>
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1 cup all-purpose flour</div>
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1 teaspoon baking powder</div>
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1/4 teaspoon salt</div>
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1 stick (8 tablespoons) butter, at room temperature</div>
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1 cup granulated sugar</div>
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1/2 cup packed dark brown sugar</div>
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3 large eggs, at room temperature</div>
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1 teaspoon pure vanilla extract</div>
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<i>For the Chocolate Glaze</i></div>
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8 ounces chopped bittersweet chocolate <i>(I used Ghiradelli chips.)</i></div>
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3/4 cup heavy cream</div>
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1/4 stick (2 tablespoons) butter</div>
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1/4 cup corn syrup</div>
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<i>For the Chocolate Frosting</i></div>
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1 stick (8 tablespoons) butter, at room temperature</div>
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1 cup confectioners' sugar</div>
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1 tablespoon heavy cream</div>
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1 teaspoon pure vanilla extract</div>
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1/2 of the above Chocolate Glaze recipe</div>
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<i>For the Green Icing</i></div>
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1 cup confectioners' sugar</div>
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1 tablespoon water, or more if needed, to form a paste</div>
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Green food coloring</div>
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<u>Directions</u>:</div>
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<i>For the Chocolate Cake</i></div>
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Preheat the oven to 350 degrees. Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper cut to fit. Whisk together the boiling water, cocoa powder, and instant coffee in a measuring cup or small bowl until smooth; set aside. In a separate bowl, whisk together the flour, baking powder, and salt; set aside.</div>
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In the large bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Add the eggs one at a time, beating after each until incorporated and scraping down the sides as needed. Add the vanilla extract and beat until combined. Add the hot cocoa mixture and beat until combined, scraping down the sides as needed. Add the flour mixture and stir on the slowest speed until combined. Finish by scraping the bottom of the bowl with a spatula and folding it in. Divide the batter evenly between the prepared pans and bake for 20 minutes, until the cakes feel firm and a toothpick inserted in the center comes out with a few crumbs attached. Be careful, as this cake overbakes easily. <i>(I set my timer for 15 minutes, checked it with a toothpick, and it was already done!)</i> Cool the layers in the pans for 10 minutes, then invert onto a wire rack and cool completely. <i>(Can be covered and refrigerated overnight.)</i></div>
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<i>For the Chocolate Glaze</i></div>
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Place the chocolate, heavy cream, butter, and corn syrup in a bowl and microwave for 1 to 2 minutes. Whisk until smooth. Cool the glaze until it is thick but still pourable.</div>
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<i>For the Chocolate Frosting</i></div>
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Place the butter, confectioners' sugar, heavy cream, and vanilla in a large mixing bowl and beat until light and fluffy, scraping down the sides as needed, about 7 minutes. Add half of the cooled glaze and beat until combined. If the frosting is too soft to spread, chill for 10 minutes and beat again. Chill another 10 minutes and beat again if necessary.</div>
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<i>For the Green Icing</i></div>
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Add 1 tablespoon of water at a time to the confectioners' sugar and mix to form a thick paste. <i>(The icing should be as thick as possible, yet smooth enough to be piped onto the cake. If it is too thin, the writing will run.)</i> Work in the food coloring to tint it to the desired shade of green.</div>
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<i>To assemble the Cake</i></div>
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Place one layer top-side down on a cardboard round. Spread 3/4 cup of the frosting over the cake and smooth it to the edges. Place the second layer top-side up over the first and spread the remaining frosting over the top and sides. <i>(At this point, I recommend placing the cake on a cooling rack with a piece of parchment or plastic wrap underneath before adding the glaze.)</i> Pour the remaining glaze over the cake and smooth it to the edges, allowing it to drip unevenly over the sides. (If the glaze is too stiff, warm briefly in the microwave and whisk to distribute the heat evenly. You may need to wait again for the glaze to cool.) If you have any frosting left, use it to pipe a decorative border around the bottom of the cake. Place the icing in a pastry bag fitted with a #3 round (or you can use a sandwich bag with the tip snipped with scissors) and write "Happy Birthday Harry" on top of the cake. <i>(I wrote "Happee Birthdae" because that's how it was in the movie!)</i><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ70P-gSmFF74yT-Xkfsy8tvjm6tC3DKbarnSXu7xKNKWknmY_HyyVfd0_Onv2RPmS06NSvGaWd12ltWbUslgsKqXgX8qyxHmPNbnzOnORi-KmPJ8No5cfRaamGlbgenKTjaMX1Jeik-o/s1600/Harry's+Birthday+Cake+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ70P-gSmFF74yT-Xkfsy8tvjm6tC3DKbarnSXu7xKNKWknmY_HyyVfd0_Onv2RPmS06NSvGaWd12ltWbUslgsKqXgX8qyxHmPNbnzOnORi-KmPJ8No5cfRaamGlbgenKTjaMX1Jeik-o/s1600/Harry's+Birthday+Cake+(3).JPG" height="240" width="320"></a></div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com4tag:blogger.com,1999:blog-3769869173466462236.post-58215169181189090652024-01-04T11:33:00.000-06:002024-01-04T15:33:10.577-06:00Oh My Darling, Clementine<div dir="ltr" style="text-align: left;" trbidi="on">
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The holidays are over and my decorations are put away. <i>Sigh.</i> All I'm left with is a plethora of clementines. Clementines are a variety of mandarin orange, specifically a hybrid of the Mediterranean Citrus xdeliciosa and a sweet orange. They are typically seedless, easy to peel, and in season from mid-November to late-January. French born Brother Clement Rodier is credited with creating the variety by cross-pollination in the garden of an Algerian orphanage in 1902. In Latin, the name Clementine (the female form of Clement) means clemency or merciful. It is also the name of the lost love in the American folk song "Oh My Darling, Clementine," the daughter of a miner in the 1849 California Gold Rush. The song credits her tragic demise to a splinter in her toe that causes her to fall and drown. At the end of the song, Clementine's lover quickly forgets her after kissing her little sister. Poor Clementine.</div>
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In desperation to use up my ample supply of clementines, I found this exciting recipe for "<a href="http://www.rachelcooks.com/2013/02/07/winter-salad-with-clementine-dressing-and-vanilla-bean-candied-walnuts/">Winter Salad with Clementine Dressing and Vanilla Bean Candied Walnuts</a>" from rachelcooks.com. While Rachel <i>raves</i> about the vanilla bean candied walnuts, I was not immediately excited about the results on their own. That is, however, until I added them to the salad! Fantastic! My family and I love this salad so much that I have been making it over and over to the point that I had to run out and buy <i>more</i> clementines! In addition, the vanilla bean candied walnuts makes enough for three salads, making them well worth the effort. This bright, citrusy recipe is just what you need to get over the post-holiday doldrums. Thanks Rachel!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwLNJo4sUnRmnbZeRUuB4lJtNhCTdXv6Hvp0Fm9ta2AMjZWQQMUfDENR8j7aGWU7Bge_UaCnfa0kId00x0VYQmRSWf6FOYm4E4FqLmnhUHP88Wf_oy6AC7KK4fvT7K7RAr2895Gj1VXU/s1600/Winter+Salad+with+Clementine+Dressing+and+Vanilla+Bean+Candied+Walnuts+%25289%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwLNJo4sUnRmnbZeRUuB4lJtNhCTdXv6Hvp0Fm9ta2AMjZWQQMUfDENR8j7aGWU7Bge_UaCnfa0kId00x0VYQmRSWf6FOYm4E4FqLmnhUHP88Wf_oy6AC7KK4fvT7K7RAr2895Gj1VXU/s400/Winter+Salad+with+Clementine+Dressing+and+Vanilla+Bean+Candied+Walnuts+%25289%2529.JPG" width="400" /></a></div>
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<b><u>Winter Salad with Clementine Dressing and Vanilla Bean Candied Walnuts</u></b></div>
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Serves 4</div>
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<u>Ingredients</u>:</div>
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<i>For the Dressing</i></div>
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1/4 cup clementine juice (about 2 clementines)</div>
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1 tablespoon honey</div>
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1 tablespoon red wine vinegar</div>
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1/4 cup extra virgin olive oil</div>
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Salt and freshly ground black pepper, to taste</div>
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<i>For the Salad</i></div>
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1 head of red leaf lettuce, torn into bite sized pieces <i>(I have been using 1 head of Romaine with great results)</i></div>
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1/2 cup roughly chopped fresh parsley <i>(I have been using 1/4 cup)</i></div>
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1/2 cup dried cranberries <i>(I have been using 1/4 cup)</i></div>
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3 clementines, peeled, segments separated and cut in half <i>(I have been using 2 clementines)</i></div>
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1/2 cup vanilla bean candied walnuts <i>(recipe follows)</i></div>
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Dressing to taste (there may be extra)</div>
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<u>Directions</u>:</div>
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<i>For the Dressing</i></div>
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Mix all ingredients together in a jar (shake shake shake!) or a small bowl (whisk whisk whisk!)</div>
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<i>For the Salad</i></div>
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Add all ingredients to a large bowl. Add dressing and toss immediately before serving.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuQ1RrpNEzWbn_RPIql72JHQlWRB8ik8gT9GYinVmBBjkn6VGVxQSoyietf5MPxr6ZhMmAWgqATd4LOLul2iNf87JmwSfDurBLyhyphenhyphen4Kpaz9wn6MkkJlRj81-233I1q46fffPQbZ_am8Q/s1600/Vanilla+Bean+Candied+Walnuts+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuQ1RrpNEzWbn_RPIql72JHQlWRB8ik8gT9GYinVmBBjkn6VGVxQSoyietf5MPxr6ZhMmAWgqATd4LOLul2iNf87JmwSfDurBLyhyphenhyphen4Kpaz9wn6MkkJlRj81-233I1q46fffPQbZ_am8Q/s400/Vanilla+Bean+Candied+Walnuts+%25282%2529.JPG" width="400" /></a></div>
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<b><u>Vanilla Bean Candied Walnuts</u></b></div>
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Makes 1 1/2 cups</div>
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<u>Ingredients</u>:</div>
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1/2 cup sugar</div>
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1 1/2 cups raw walnut halves and/or pieces</div>
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The seeds scraped from one whole vanilla bean</div>
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<u>Directions</u>:</div>
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Toast walnuts in a dry frying an over medium heat stirring frequently, about 3-5 minutes or until fragrant. Pour onto plate to cool. Also prepare a large rimmed baking sheet with a Silpat mat or parchment paper.</div>
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In a medium saucepan, combine sugar and vanilla bean seeds. Cook on medium until sugar melts and starts to turn the color of amber. <i>(Once the sugar starts to melt, I began stirring with a metal tea spoon to help prevent burning.)</i> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1w2xcOfP2G9lRhRAFM2Mac5_yolrehEAt3r-xfTRqrmpGZ0DOA-7aiXgsxwXTeWfRwn4_90pwgTPwQhuDGlLjL_1Oou0UxVjdTqTEPc3VaStCilGW44F5lakb4fS2DkF9200WOQRe00k/s1600/Vanilla+Bean+Candied+Walnuts+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1w2xcOfP2G9lRhRAFM2Mac5_yolrehEAt3r-xfTRqrmpGZ0DOA-7aiXgsxwXTeWfRwn4_90pwgTPwQhuDGlLjL_1Oou0UxVjdTqTEPc3VaStCilGW44F5lakb4fS2DkF9200WOQRe00k/s320/Vanilla+Bean+Candied+Walnuts+%25281%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sugar/vanilla bean mixture is done when it looks like this!</td></tr>
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Remove from heat, add walnuts and stir to coat. Work quickly.</div>
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Pour the walnuts out onto prepared lined baking sheet and separate walnuts with two forks, working quickly. If you don't get them all separated, it's no biggie, you can cut or crack them apart once they cool.</div>
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Cool completely before storing in an airtight container. If you don't eat them all first.</div>
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<i>*Note: If you've never dealt with melting sugar, soaking the pot and any used utensils makes cleanup a breeze! </i></div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-5543965801144681082023-12-29T11:00:00.000-06:002023-12-29T14:48:47.847-06:00Crustacean Crush and Happy New Year!<div dir="ltr" style="text-align: left;" trbidi="on">
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Don't tell my husband, although I'm sure he already knows, that I have a major crush on crustaceans; specifically, crab legs! Anyone who's eaten crab legs with me knows that I can plow through them with efficient velocity! <i>(Maybe that's why I prefer to enjoy these babies at home.)</i> King crab is the obvious choice, but I would never turn my nose up to snow crab either. With their sweet, briny flavor and meaty texture, they are an excellent choice for any celebration, like New Year's Eve! However, I'm sure that I am not alone in buying crab legs at the last minute, frozen and without the time to let them thaw overnight. This is the kind of spontaneous purchase you make and then dread when you're not sure what to do with them. Well, I think I can help you out!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4kKsahvkELTRHVMAvWeXcW1EpGmc3eMCKu2_WZA9uKr6TpoGxTYEVAn4mGglLCouWYTELc8e8kN8E7ms8CJ1WNwYRviHjSqshrKIRlrQ0w-soNn8ck3Xj7c-p9lw_2PNf4Gm-dn5nwU/s1600/Crab+Legs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4kKsahvkELTRHVMAvWeXcW1EpGmc3eMCKu2_WZA9uKr6TpoGxTYEVAn4mGglLCouWYTELc8e8kN8E7ms8CJ1WNwYRviHjSqshrKIRlrQ0w-soNn8ck3Xj7c-p9lw_2PNf4Gm-dn5nwU/s320/Crab+Legs.JPG" width="320" /></a></div>
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<i>(The spoils of my most recent conquest!)</i></div>
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<b><u>How to Buy, Reheat, and Serve Crab Legs</u></b></div>
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Purchase at least 1 pound per person.</div>
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It is recommended that crab legs be thawed overnight in the refrigerator. If you don't have time, thaw them under cold running water, which is usually what I do.</div>
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Unless you buy a live crab, the legs are already cooked. The main goal is to reheat the meat without overcooking or drying it out. Some people like to reheat them in the oven, boil them, or even reheat them in the microwave. My preference is to steam them. </div>
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To steam them, fill a large pot big enough to hold the legs with enough water to come up about 1 1/2" from the bottom. Add half a lemon, one bay leaf, a few peppercorns, and 1/2 cup white wine. Insert a steam basket, like the cheap folding kind available at almost any grocer. If you don't have a steam basket, you can wad up some aluminum foil to hold the crab legs above the water. Bring the water to a boil over medium heat, then add the crab legs and cover. The crab legs should be done shortly after you begin to smell them, about 5-9 minutes total. Remove the legs with tongs and place on a serving platter. Serve immediately with necessary utensils (kitchen shears or shellfish scissors, seafood or lobster crackers, and seafood or lobster forks), clarified butter for dipping, and lemon wedges.</div>
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Clarified butter is also called drawn butter. Clarified butter is melted butter in which the milk solids have been removed. To serve 4-6 people, melt 1/2 pound unsalted butter (2 sticks) in a small saucepan over low heat. Allow the butter to come to a boil. As it begins to "sputter," it will separate into three layers: foam on top, clear liquid in the middle (this is the clarified butter part you want), and milk solids on the bottom. When the top foam subsides, remove the pan from the heat and skim off the top foam with a spoon. Pour the butter into a measuring cup and allow it to continue to cool. When cool, gently pour the butter through a cheesecloth-lined strainer into another measuring cup, stopping short of the very bottom of the butter where the milk solids lie. You can store the clarified butter in the refrigerator until ready to reheat. Reheat in a small saucepan over low heat until returned to liquid state. (Note: I do not recommend reheating in a microwave. I have had it explode numerous times, even when set under 10 seconds. It's makes a terrible mess and you'll have to start all over.)</div>
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What to serve alongside? Take your pick: buttered new potatoes, corn on the cob, green salad, toasted bread, etc. Although, if you are a true crustacean aficionado, the answer is always, "More crab!"</div>
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<b><span style="font-size: x-large;">Happy New Year!</span></b></div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-87457492748377410922023-12-21T09:00:00.000-06:002023-12-21T13:19:36.451-06:00Romancing the Tin<div dir="ltr" style="text-align: left;" trbidi="on">
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Many years ago, before my first child was born, my husband and I visited Northern Italy. As we were young and broke, we backpacked across this romantic region of Italy. Besides the amazing architecture, museums, cathedrals, and breathtaking vistas, we fell in love with Caffarel Gianduia 1865 chocolates, (a sublime mixture of milk chocolate and hazelnuts). In fact, one of a handful of treasures we brought back from Italy, was a tin of these magnificent "boat" shaped confections.</div>
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In 1826, Pier Paul Caffarel began making chocolates in an ex-tannery located at the edge of old Turin city centre. In 1852, Caffarel introduced it's new confection, called Givu, meaning "stub" in Piedmontese dialect, which became known as the original Turin Gianduiotto. In 1865, during the Turin Carnival, Gianduia (the masked character that is the official representative of the city) handed out Caffarel Gianduiotti to the spectators. From then on, the character Gianduia became associated with the chocolate; hence, Gianduiotto Caffarel became known as Gianduia 1865. The factory has since relocated to Luserna San Giovanni (the birthplace of Pier Paul Caffarel). Here is a look inside!</div>
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So, when I ran across this "Giandua Souffle" recipe, by Giada de Laurentiis, I had to try it! These individual chocolate souffles, made with milk chocolate and hazelnut liqueur, are amazing! You want to know what the best part is? You can make them up to 2 days ahead, before baking! It's no wonder they wound up on my <a href="http://robinsdinnernight.blogspot.com/2011/12/dill-icious.html">holiday menu</a>! Well, even though my Gianduia tin is empty, I still have it and this treasured recipe! Buon Natale!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFI_cUG0MPCBSitb6ywl4Git0Dl0cbezIon4ZIighv-y552VoMkjLeOanJUx9GJ7zX0tNQijYsjGuYT3vnangZLYZZnqzai6ADt7yX7dM1rCueLF3is2nnRiJFkSlDyrnqdVaGg7H8i4/s1600/Giandua+Souffle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFI_cUG0MPCBSitb6ywl4Git0Dl0cbezIon4ZIighv-y552VoMkjLeOanJUx9GJ7zX0tNQijYsjGuYT3vnangZLYZZnqzai6ADt7yX7dM1rCueLF3is2nnRiJFkSlDyrnqdVaGg7H8i4/s320/Giandua+Souffle.JPG" width="400" /></a></div>
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<b><u>Giandua Souffle</u></b><br />
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Makes 6, 6-ounce ramekins<br />
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<u>Ingredients</u>:<br />
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2 tablespoons unsalted butter<br />
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1 tablespoon sugar, plus 1/4 cup, plus more for ramekins</div>
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1 tablespoon hazelnut liqueur (Frangelico)</div>
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1/2 teaspoon vanilla extract</div>
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3 ounces milk chocolate, chopped or chips, plus 6 ounces, chopped or chips <i>(this is by weight, click <a href="http://robinsdinnernight.blogspot.com/p/gadgets.html">here</a> for more on food scales)</i></div>
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1/4 cup all-purpose flour</div>
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1 cup milk</div>
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Pinch salt</div>
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4 eggs, separated</div>
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1/4 teaspoon cream of tartar</div>
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<u>Directions</u>:</div>
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Preheat oven to 375 degrees, if you are going to bake them now. Butter and sugar 6, 6-ounce ramekins, or more if using smaller ones.</div>
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Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.<i> (Click <a href="http://robinsdinnernight.blogspot.com/p/gadgets.html">here</a> for more on double boilers.)</i> Remove the butter mixture from the heat, add the 3 ounces of chocolate, and let sit until it melts, about 3 minutes. Place the chocolate mixture in a pie dish and place in the freezer for 10 minutes to firm up. Use a spoon to form the chilled mixture into 6 evenly-sized balls (truffles) about the size of a walnut. Reserve in the refrigerator.</div>
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Meanwhile, place the flour in a double boiler and slowly whisk in the milk. Add the salt. Heat the mixture over medium heat, whisking constantly until thick, about 5 minutes. Add the egg yolks and continue to whisk constantly. <i>Don't curdle the eggs! Turn down the heat, if necessary!</i> The mixture will thicken to the consistency of mayonnaise in another 3 to 4 minutes. Like this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklk92iSNEHgz64aOQDtOdermzRvelmMfPUyreswblbhWta2k08QVAl3LJGnLG61SBkdM1D5kPAtAM2eEEcl9xfxaGqDM-vcaEQFaXB7cLDuF5lZLI4q8hBEUZPJliU7aJ_3NXSMYcYjk/s1600/IMG_1021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklk92iSNEHgz64aOQDtOdermzRvelmMfPUyreswblbhWta2k08QVAl3LJGnLG61SBkdM1D5kPAtAM2eEEcl9xfxaGqDM-vcaEQFaXB7cLDuF5lZLI4q8hBEUZPJliU7aJ_3NXSMYcYjk/s200/IMG_1021.JPG" width="200" /></a></div>
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Stir in the 6 ounces of chocolate and set aside to let the chocolate melt.</div>
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Place the egg whites and cream of tartar in a large bowl or stand mixer. Using a hand or stand mixer, whip the egg whites until soft peaks form. Gradually add in the 1/4 cup sugar and continue whipping until firm peaks form. Fold the egg whites into the warm chocolate mixture.</div>
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Place a ball (truffle) of the chilled chocolate mixture in each of the ramekins.</div>
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Spoon the souffle mixture over the truffles and up to the rim of the ramekins. (At this point the souffles can be covered and kept refrigerated for 2 days.)</div>
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Place the ramekins in a hot water bath (a baking pan, filled with hot water, about 3/4 way up the ramekins) and bake until golden on top and the souffle has risen, about 30 minutes (40 minutes if refrigerated). <i>(The souffles won't rise as high if they were previously refrigerated. That's okay. They sink quickly anyway!)</i> Remove from the oven. <i>(Click <a href="http://robinsdinnernight.blogspot.com/p/techniques.html">here</a> for a tip on how to remove hot ramekins from a water bath.) </i>Serve immediately. Delicious!</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com4tag:blogger.com,1999:blog-3769869173466462236.post-35865457606227942242023-12-19T08:00:00.000-06:002023-12-19T11:40:09.124-06:00What's in a Name?<div dir="ltr" style="text-align: left;" trbidi="on">
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There is no finer roast than Beef Wellington, or is it Boeuf en Croute? This lavish dish consists of a whole beef tenderloin fillet slathered with a sublime mixture of minced mushrooms, shallots, and herbs, <i>(and sometimes pate)</i>, a mixture known as "duxelles" in French culinary lingo, then wrapped in puff pastry and baked. It makes an impressive presentation which tastes ever better than it looks! Lucky for me it graced my Christmas table!</div>
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The origins of Beef Wellington fall somewhere between fact and fiction. It is standard lore that this elegant entree was named after Arthur Wellesley, who became 1st Duke of Wellington, after defeating Napoleon in the Battle of Waterloo. It is said that Wellesley had a love of "a dish of beef, truffles, mushrooms, Madeira wine, and pate cooked in pastry." Perhaps that would be something he had eaten while in France,... perhaps Boeuf en Croute? After all, duxelles were reportedly created in 17th-century France by chef Francois Pierre La Varenne and named after his employer, the Marquis d'Uxelles. In addition, wrapping an expensive piece of beef with indulgent ingredients sounds rather French to me. In fact, if Wellesley did create the rage for Boeuf en Croute, of course England would banish the French name and opt for one featuring their national hero.</div>
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Another theory is that Beef Wellington originated in Ireland, known as Steig Wellington. Steig meaning steak in Irish, and coincidentally was Wellesley's birth place. New Zealand also gets into the mix, apparently claiming to have created the dish for a civic reception. The funny thing is, there are no recipes for this dish until the 20th-century...and they appeared in America in the 1940s! In the 1960s, Beef Wellington became quite fashionable at American dinner parties thanks to Julia Child's <u>Mastering the Art of French Cooking</u> (1961), which included a recipe for Beef Wellington, not Boeuf en Croute. Hmmm?</div>
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Anyway, Beef Wellington may cost a fortune and appear time-consuming, but it is actually quite easy to make! I've made several different recipes over the years, and I've taken all the best components to create what I think is the best version. First, buy the best piece of beef fillet you can find. After all, it is the big ticket item and the star ingredient. In addition, save your money by not using wild or dried mushrooms, use standard cultivated button mushrooms instead. I recommend making the duxelles a day or two in advance, as I think the flavors deepen with time. Then comes the alcohol question. In my mind, it comes down to two, Cognac or Madeira? I choose Madeira. I also embrace the modern addition of a layer of prosciutto to help encase the whole shebang. Easily purchased puff pastry is the final component to create this succulent masterpiece. And finally, with a dish this extravagant, the sides should not be distracting. I serve it simply with pureed potatoes <i>(aka., mashed potatoes)</i> and buttered peas. It is elegant, sumptuous and guaranteed to please!<br />
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<b><u>Beef Wellington (aka., Boeuf en Croute)</u></b></div>
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<b><u><br /></u></b></div>
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Serves 6</div>
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<u>Ingredients</u>:</div>
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<i>For the Beef</i></div>
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1 center cut beef tenderloin, about 2 pounds</div>
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1 tablespoon unsalted butter</div>
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1 tablespoon olive oil, plus more to rub on beef</div>
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Kosher salt and freshly ground black pepper</div>
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2 tablespoons Dijon mustard</div>
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Kitchen twine</div>
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<i>For the Duxelles</i></div>
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1 1/2 pound button mushrooms</div>
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2 tablespoons unsalted butter</div>
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2 shallots</div>
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Leaves from 2 thyme sprigs</div>
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1 bay leaf</div>
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1/2 cup Madeira</div>
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2 tablespoons heavy cream</div>
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Kosher salt and freshly ground black pepper, to taste</div>
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<i>For the "en Croute"</i></div>
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12 paper thin slices prosciutto</div>
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1 pound puff pastry, thawed</div>
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Flour, for rolling out pastry</div>
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1 egg, lightly beaten with a tablespoon of water, for egg wash</div>
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<u>Directions</u>:</div>
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<i>For the Duxelles</i></div>
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Place the mushrooms and shallots in a food processor and pulse until finely chopped. Add the butter to a large saute pan over medium heat. When melted, add the mushroom/shallot mixture, thyme leaves, and bay leaf, and saute until very tender and most of the liquid has evaporated, about 8-10 minutes. Pour in the Madeira, bring to a boil, and cook until all the liquid has evaporated. Add the cream and cook a few minutes more. Remove from the heat, discard the bay leaf, and season with salt and pepper, to taste. Cover and refrigerate until ready to use.</div>
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<i>For the Beef</i></div>
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Tie the tenderloin in 4 places to help hold its shape while searing. Drizzle the tenderloin with olive oil and season very generously with salt and pepper on all sides. Heat the 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over medium-high heat. When hot, sear the beef on all sides. Set aside to cool. When cool, remove the kitchen twine and rub all over with the Dijon mustard. Set aside.</div>
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<i>For the "en Croute"</i></div>
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Lay out a long piece of plastic wrap (big enough to encase the beef) on a work surface. Lay out the prosciutto pieces, slightly overlapping, forming a rectangle big enough to encase the tenderloin.<br />
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Using a rubber spatula, cover the prosciutto evenly with the duxelles. Season the duxelles with additional salt and pepper.<br />
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Lay the tenderloin in the center of the prosciutto/duxelle rectangle.<br />
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Using the plastic wrap, pull each long side up and over the tenderloin, then close the ends.<br />
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You may have to wrap the whole package with a second piece of plastic to make sure it is secure. Place the whole package on a platter or baking sheet and refrigerate for 30 minutes or so to ensure it maintains its shape.</div>
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On a lightly floured surface, roll out one piece of puff pastry to a rectangle about 1/4" thick. Place the puff pastry rectangle on a parchment lined rimmed baking sheet. Remove the beef from the refrigerator, carefully remove the plastic and place in the center of the puff pastry rectangle.<br />
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Roll out the second piece of puff pastry, making sure it is big enough to encase the entire tenderloin generously. Brush the bottom margins of the bottom pastry sheet with the egg wash, then drape the second pastry sheet over, pressing the edges to seal well.<br />
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Trim the edges to make a 1" border. Crimp the edges with your fingers.<br />
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Refrigerate until ready to bake.</div>
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Heat the oven to 425 degrees. Brush the entire surface of the pastry with egg wash and make a couple slits in the top with a sharp knife to allow steam to escape. Bake for approximately 35-40 minutes, until the pastry is golden brown and the beef reaches an internal temperature of 125 degrees. Remove from the oven and rest at least 10 minutes before serving in slices.<br />
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(Perfect! This dish is supposed to be rare!)</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-27405823278718029922023-12-10T12:00:00.000-06:002023-12-10T13:51:17.950-06:00Blue Christmas and a can of Febreze!<div dir="ltr" style="text-align: left;" trbidi="on">
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The holidays are in full swing with parties galore, but what should you bring your holiday host? The standard gift is a bottle of wine, and in my opinion <i>always</i> appropriate. However, during this festive season, a homemade gift alongside makes it even better! Instead of something sweet (like <a href="http://robinsdinnernight.blogspot.com/2011/12/meet-bee-and-dee.html">peppermint bark</a>, <a href="http://robinsdinnernight.blogspot.com/2011/12/fungus-among-us.html">meringue mushrooms</a>, or <a href="http://robinsdinnernight.blogspot.com/2011/12/magic-in-ice-box.html">lacy nut cookies</a>), how about something savory, like "Walnut Blue-Cheese Coins!" </div>
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These rich crackers are <i>unbelievably</i> easy to make <i>(as long as you have a food processor)</i>, and can be refrigerated a few days ahead to be baked off when needed. I recommend using Roquefort (the king of cheeses and my personal favorite), Stilton (English classic), or Gorgonzola (for a mild, sweeter version). One note of caution: if you are planning to make these for your own holiday party, make sure to bake them the day before your guests arrive or they will be greeted to an overwhelming bouquet of funk! <i>(Febreze anyone?)</i> These savory crackers make a nice presentation when packaged in cellophane sleeves and seasonal ribbon. You can also attach them with ribbon directly to the wine bottle. It is a gift that you will be proud to bestow and your host will truly enjoy!</div>
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<b><u>Walnut Blue-Cheese Coins</u></b></div>
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<b><u><br /></u></b></div>
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Makes about 30</div>
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<u>Ingredients</u>:</div>
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1 cup toasted walnuts (3 1/4 ounces)</div>
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3/4 cup all-purpose flour, plus more for dusting</div>
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1/2 teaspoon table salt</div>
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1/4 teaspoon freshly ground black pepper</div>
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1/4 teaspoon baking soda</div>
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2 tablespoons cold unsalted butter, cut in pieces</div>
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1/4 pound blue cheese, crumbled (2 ounces)</div>
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Coarse salt for sprinkling <i>(I use French grey sea salt.)</i></div>
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<u>Directions</u>:</div>
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In a food processor, finely grind 1/2 cup walnuts. Add the flour, table salt, pepper, and baking soda; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until the dough comes together, about 15 seconds.</div>
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Transfer dough to lightly floured surface; divide into two equal parts. Using your hands, roll dough into two 1 1/2"-diameter logs. Coarsely chop remaining 1/2 cup walnuts; sprinkle over a clean work surface. Roll logs in walnuts. Wrap each log in plastic wrap, and chill until firm, at least 3 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHryJZTszGkvaiomWHpx19_a6m9IUeguyxHCI1GFWq8dQN1UUkugfu88twxnlh7MstWElWPqbMJqXWo8l0N0b5WJnbgvkM7_R8bm78ADU7Hge2RcHW3JLsoFg5WktmpLFHFbXg4Oe45aY/s1600/walnut+blue+cheese+coins+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHryJZTszGkvaiomWHpx19_a6m9IUeguyxHCI1GFWq8dQN1UUkugfu88twxnlh7MstWElWPqbMJqXWo8l0N0b5WJnbgvkM7_R8bm78ADU7Hge2RcHW3JLsoFg5WktmpLFHFbXg4Oe45aY/s200/walnut+blue+cheese+coins+%25281%2529.JPG" width="200" /></a></div>
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Preheat oven to 350 degrees. Slice logs into 1/4"-thick coins. Transfer to ungreased baking sheet; sprinkle lightly with coarse salt. Bake until centers are firm to touch, about 15 minutes. Transfer to a wire rack to cool. Store in an airtight container, at room temperature, 3-4 days.<br />
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Recipe from <u>Christmas with Martha Stewart Living</u>.</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-56981199605819610202023-12-02T00:00:00.000-06:002023-12-02T11:37:36.836-06:00Suave Poivre<div dir="ltr" style="text-align: left;" trbidi="on">
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What's the best steak I've ever had? "Steak au Poivre," and I made it! Yes, I don't mean to gloat, but for my birthday menu, I had to pull out all the stops! Steak au Poivre is yet again, another French classic, that I <i>adore</i> and have been making for years! Basically, it is a tender cut of beef, like fillet, coated with crushed peppercorns and topped with a Cognac cream sauce. Yum! I served mine with mashed potatoes and harticot verts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLasvTDabxCjkFexp9WIS99rcIDcTvzam4pvlerXcXXGcC_jt4dfRZzYZ_HFIF2Kt7wsmuT_8wn_YYhihU_xjObqq7sMfwDQCmxUxiT_-l49DTacUh2G3sa9uaa293k7lMpt9u6UyRMYQ/s1600/IMG_0838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLasvTDabxCjkFexp9WIS99rcIDcTvzam4pvlerXcXXGcC_jt4dfRZzYZ_HFIF2Kt7wsmuT_8wn_YYhihU_xjObqq7sMfwDQCmxUxiT_-l49DTacUh2G3sa9uaa293k7lMpt9u6UyRMYQ/s320/IMG_0838.JPG" height="300" width="400" /></a></div>
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Because this is a fairly simple dish, the magic happens when you buy the steak. You <i>must</i> use the very best, highest quality, thickest steak you can find (aka., the most expensive). Now, I must tell you that depending on the thickness of your pan and the thickness of the steak, it is almost impossible to tell you an exact cook time, but I'll give you a good estimate. Click <a href="http://robinsdinnernight.blogspot.com/p/techniques.html">here</a> for more information on cooking the perfect steak. Don't forget that you must let your steak rest 5 minutes before serving, which allows you time to make the sauce. Steak au Poivre is really easy, and <i>absolutely delicious</i>! Once you make it, you'll want to make it again, and again.<br />
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<b><u>Steak au Poivre</u></b><br />
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Serves 4<br />
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<u>Ingredients</u>:<br />
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5 tablespoons coarsely cracked peppercorns (Use a pepper mill set on a coarse grind, or place in a kitchen towel and bash with the bottom of a heavy pan or rolling pin.)<br />
4 slices beef fillet, each 1 1/2-2" thick<br />
Kosher salt<br />
1/4 cup (2 oz) unsalted butter, plus 1 tablespoon<br />
1 tablespoon olive oil<br />
1/2 cup Cognac<br />
1/2 cup beef stock<br />
2 tablespoons Dijon mustard (optional, but I like it)<br />
1 cup heavy cream<br />
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<u>Directions</u>:<br />
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Spread the peppercorns on a plate. Moisten the meat very lightly on top and bottom with oil. Press the fillets into the cracked peppercorns, top and bottom. Push the peppercorns into the meat and let stand at room temperature for 30 minutes.<br />
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Preheat the oven to 425 degrees. Sprinkle the fillets with salt. Combine the 1/4 cup butter and oil in a heavy saute pan or frying pan over high heat. <i>Do not use a non-stick pan or you won't have any fond. (The caramelized bits on the bottom of the pan.)</i> When the pan is hot, add the fillets. Reduce the heat to medium high, and brown on all sides, about 3-5 minutes per side. <i>(When searing meat, be careful to avoid blackening the fond or your sauce will taste burnt. Adjust the heat to medium high, so it will sear but not scorch the pan juices.)</i> Place the fillets on a separate pan and place in the oven until desired doneness, about 5-7 minutes for rare, 10 minutes for medium rare, and so on. <i>(Use the <a href="http://robinsdinnernight.blogspot.com/p/techniques.html">palm test</a>!) </i>Remove the pan from the oven, remove the steaks to a cutting board and let rest.<br />
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Meanwhile, pour off the excess fat from the heavy saute or frying pan and return to high heat. Remove the pan from the burner, carefully pour in the Cognac. Return to the burner. With a wooden spoon, deglaze or scrape the pan to dislodge any browned bits. Add the stock, mustard, if using, and the cream and reduce by half over high heat. Whisk in the remaining tablespoon of butter, taste, season with salt and pepper, if necessary. Plate the fillets and pour that amazing sauce over each. Proudly serve!<br />
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If you missed my Birthday Menu, click <a href="http://robinsdinnernight.blogspot.com/2011/12/what-i-want-to-eat-on-my-birthday.html">here</a>!</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com4tag:blogger.com,1999:blog-3769869173466462236.post-17109040638488877002023-11-14T00:00:00.000-06:002023-11-14T15:17:26.453-06:00Italian Thanksgiving for 8<div dir="ltr" style="text-align: left;" trbidi="on">
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If you've ever made a traditional Thanksgiving dinner, you know it's a <i>lot</i> of work. And if you only have one oven, as I do, it really creates a challenge timing everything perfectly. Add relatives and it's enough to bring tears! But guess what? You don't have to roast a whole turkey, when you can make "Turkey Osso Bucco". I know traditional osso bucco uses veal shanks, but it is a wonderful method of preparing turkey, as well. The turkey is braised with vegetables, fresh herbs, wine, and stock, then topped off with an aromatic <a href="http://www.epicurious.com/tools/fooddictionary/search?query=gremolata&submit.x=0&submit.y=0&submit=submit">gremolata</a>. Trust me, this recipe tastes as good as your house will smell! No one will miss the often bland roast turkey! To make it a complete holiday meal, I would start with an <a href="http://www.globalgourmet.com/food/cookbook/2007/holiday-entertaining/antipasto-platter.html#axzz1dEdOBn1y">antipasto platter</a>, then serve it with a simple green salad, risotto or polenta, or even mashed potatoes, and plenty of crusty bread to mop up the amazing sauce! Chardonnay and Sauvignon Blanc would compliment it nicely. End it with a slice of pumpkin pie and you'll have a unique and memorable Thanksgiving, with a lot less trouble!</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBqzCabQTdVzmFQhOO6rbI3IqMKYBNoOUeYk63_ti0eVeBy6BCuaHCEYiSsbDfUA_trhrnVjL8mg0Ng0AuCT2BIhHzOcf8RcBpQN-9hHUOp3_ks1nL2ps-JsRh0BV3IG1al9XOvvCQUfZ7bro0ZBSNFZZbjPUWoZLcyziffSVVDCLciZcxEq1Ki9sEnI/s4032/IMG_0916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBqzCabQTdVzmFQhOO6rbI3IqMKYBNoOUeYk63_ti0eVeBy6BCuaHCEYiSsbDfUA_trhrnVjL8mg0Ng0AuCT2BIhHzOcf8RcBpQN-9hHUOp3_ks1nL2ps-JsRh0BV3IG1al9XOvvCQUfZ7bro0ZBSNFZZbjPUWoZLcyziffSVVDCLciZcxEq1Ki9sEnI/w480-h640/IMG_0916.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<b><u>Turkey Osso Bucco</u></b></div>
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Serves 8</div>
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<u>Ingredients</u>:</div>
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1 half-breast of turkey, cut into 4 pieces (ask your butcher)</div>
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2 turkey thighs (or 6 thighs, if you don't want to use the turkey breast, thighs will ensure it is moist and flavorful)</div>
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Kosher salt and freshly ground black pepper</div>
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1/3-1/2 cup all-purpose flour, for dredging</div>
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Canola oil, enough to coat the bottom of your pan</div>
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1 onion, finely diced</div>
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2 carrots, peeled and finely diced</div>
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2 celery stalks, finely diced</div>
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1 generous tablespoon tomato paste (I buy <a href="http://www.amorebrand.com/products/tomato-paste">Amore Tomato Paste</a> in a tube - great invention!)</div>
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1 cup dry white wine (I use Madiera - I love it with turkey and think it adds better flavor than white wine)</div>
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4 cups low-sodium chicken broth (or less depending on the size of your pan, see below)</div>
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1 large fresh rosemary sprig</div>
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2 large fresh thyme sprigs</div>
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2 bay leaves</div>
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2 whole cloves</div>
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<i>Gremolata</i></div>
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1/4 cup chopped fresh flat-leaf parsley</div>
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Zest of 1 lemon</div>
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2 garlic cloves, minced</div>
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1 teaspoon minced fresh rosemary</div>
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Pinch of salt and freshly ground black pepper</div>
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<u>Directions</u>:</div>
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Preheat the oven to 375 degrees. Pat the turkey pieces dry with paper towels to ensure even browning. Season the turkey with salt and pepper, then dredge in the flour, shaking off any excess.</div>
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In a heavy roasting pan or any oven-safe pan large enough to fit the turkey pieces in a single layer, heat enough oil to cover the bottom of the pan, over medium/medium-high heat. Add the turkey and brown on both sides. Transfer to a plate and reserve.</div>
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To the same pan, add the onion, carrot, and celery. Season the vegetables with salt and cook until they are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come two thirds up the sides of the turkey pieces. Add the herb sprigs, bay leaves, and cloves to the pan. Bring to a boil, then cover the pan with lid (if it has one) or cover tightly with foil and transfer to the oven. Braise until the turkey is fork tender, about 1 hour and 45 minutes, turning after 1 hour.</div>
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When the turkey is almost done, combine the gremolata ingredients in a bowl with fingers. Slice the turkey (it's so tender, it usually falls off in pieces) and arrange in shallow serving bowls. Season the sauce to taste with salt and pepper (go very light on the salt, because the gremolata is salty), and ladle some over each serving. Sprinkle each serving with a large pinch of gremolata.</div>
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Recipe adapted from <u>Giada's Kitchen</u> by Giada de Laurentiis.</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-5861811544068552182023-10-26T11:56:00.000-05:002023-10-26T13:29:06.483-05:00Happy Halloween and Goulash Madness!<div dir="ltr" style="text-align: left;" trbidi="on">
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Want to go mad? Try finding an "authentic" recipe for Goulash! Goulash, which is considered to be a national dish of Hungary, can take many forms, depending on which region of Europe it is made. Goulash is not the hamburger helper-like ground beef/macaroni/tomato bastardization peddled by cafeteria ladies across the US. From what I can tell, Hungarian goulash is a beef <i>(or veal or pork)</i> soup, made with equal parts onions and meat, seasoned with garlic, paprika, caraway, and sometimes additional vegetables, like turnips, parsnips, potatoes, and peppers. Goulash is traditionally served with steamed dumplings or tiny egg noodles called csipetke <i>(like German spaetzle)</i>, which are pinched off <i>(csip means pinch)</i> and added to the simmering soup. Traditionalists consider tomatoes a faux pas, as well as using flour to thicken the soup.</div>
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Goulash, or "guylas" meaning "herdsman," originated with the cowboys of the region. Comparable to what chili is to Texas cowboys. It's also important to note that paprika was not an original ingredient in the dish, as paprika was not introduced to the region until the 16th century. Let's add a little bit more confusion, enter "porkolt." Porkolt is a meat stew that also has it's origins in Hungary. Porkolt is a stew, not soup, made with meat, vegetables but not potatoes, and seasoned with the ever important paprika. In fact, most goulash recipes that I have tried <i>(which is a lot!)</i> are actually the rich porkolt stew. In addition, I've also read that goulash is soup made with leftover porkolt!?! Oh, and then there are "paprikas" <i>(aka., Paprikash)</i> which are made with meat, paprika, and thickened with sour cream. Feeling a little mad, yet?</div>
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Anyway, with Halloween almost here, I can't think of a better meal to ward off the sugar comas my kids are soon to induce, than a nice rich bowl of hearty goulash! This recipe is adapted from Wolfgang Puck's recipe for Beef Goulash. I found his version to produce a more complex and appealing flavor, from caramelized onions to the addition of a couple tablespoons of balsamic vinegar. Changes I made were to brown the meat first, reduce the amount of caraway as it is quite strong <i>(note: caraway and cumin are not the same thing, nor do they taste similar)</i>, upped the amount of paprika, added a dash of cayenne pepper, and opted to serve it with buttered egg noodles rather than spaetzle, to make it a little more streamlined. Although this delicious recipe is more accurately a cross between goulash and porkolt, the name "goul-ash" is just more fun to say and perfect for All Hallows' Eve!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyb2CPX8WWIgapF553b-PqfS-HkU0IfvENTZm26h-oXINHGUq1N86pfuwGPUIiEH7eftjwK2jvfW30lQPd96Gd5XaDQUuPY660NuR8dga2XtlcnogmCYfHxJk4UrrJDrXiVu7K9sqrsg/s1600/Beef+Goulash+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyb2CPX8WWIgapF553b-PqfS-HkU0IfvENTZm26h-oXINHGUq1N86pfuwGPUIiEH7eftjwK2jvfW30lQPd96Gd5XaDQUuPY660NuR8dga2XtlcnogmCYfHxJk4UrrJDrXiVu7K9sqrsg/s320/Beef+Goulash+%25288%2529.JPG" width="320" /></a></div>
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<b><u>Beef Goulash</u></b></div>
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Serves 4</div>
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<u>Ingredients</u>:</div>
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3 pounds beef chuck, cut into approximately 2" cubes, seasoned with salt and pepper</div>
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2 tablespoons extra virgin olive oil</div>
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4 cups onions, thinly sliced</div>
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1 tablespoon sugar</div>
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3 garlic cloves, minced</div>
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1 teaspoon caraway seeds, toasted and ground <i>(don't leave them whole!)</i>, optional</div>
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2 tablespoons balsamic vinegar <i>(can also use red wine vinegar instead)</i></div>
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1/4 cup tomato paste</div>
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2 1/2 tablespoons paprika</div>
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1/4 teaspoon cayenne</div>
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1 teaspoon dried marjoram</div>
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1 teaspoon fresh thyme leaves, minced <i>(if you don't have fresh, use 1/2 teaspoon dried thyme)</i></div>
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1 bay leaf</div>
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4 cups chicken stock</div>
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1 teaspoon salt</div>
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1/4 teaspoon freshly ground black pepper</div>
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1/4 cup chopped Italian flat leaf parsley, chopped</div>
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Sour cream, for serving</div>
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1/2 pound cooked and butter egg noodles, to serve</div>
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<u>Directions</u>:</div>
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Preheat oven to 325 degrees. In a large pot or dutch oven, heat the olive oil over medium-high heat. When shimmery, add the beef cubes in batches, as to not overcrowd the pan, and brown on each side, adding more oil if necessary. <i>(This step is very important to ensure a nice beefy flavor.)</i> Set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fVg3gMLXRfFdFWGjtFuW4-v1p6g-VzNwWYfI4kOrqn9d47QeZmc_RKiGxJDWqnejims24Ogarw_2bJKxzyPKtNO0Pn4cjWAx2M3T8j4iDwg2xTG-IUvaQev2vfooY3BTPWUIWX3KIL4/s1600/Beef+Goulash+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fVg3gMLXRfFdFWGjtFuW4-v1p6g-VzNwWYfI4kOrqn9d47QeZmc_RKiGxJDWqnejims24Ogarw_2bJKxzyPKtNO0Pn4cjWAx2M3T8j4iDwg2xTG-IUvaQev2vfooY3BTPWUIWX3KIL4/s200/Beef+Goulash+%25281%2529.JPG" width="200" /></a></div>
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Reduce heat to medium and add the onions and sugar. Stir until the onions are caramelized, about 8-10 minutes. Add the garlic and caraway. Cook for 1 minute. Deglaze with the vinegar and add the tomato paste, paprika, cayenne, marjoram, thyme, bay leaf, stock, reserved beef cubes, salt and pepper. Bring to a boil, cover and place in the oven until the meat is very tender, about 2-2 1/2 hours, stirring occasionally. If the mixture looks too soupy, remove the cover the last 30 minutes in the oven.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62_NuUwBNLg12k0cz3KSDiNUx7Eu6bc_1xTFr_NCZwYyrbjPP8yyrNXoUYfDEF7GXxW5X-x4IAH1pqipCDOTEODYMoS_D_zXcULmzho6uipFTdM1ZQf4Iiwz3XuzcHf6RgoeBvzATDBg/s1600/Beef+Goulash+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62_NuUwBNLg12k0cz3KSDiNUx7Eu6bc_1xTFr_NCZwYyrbjPP8yyrNXoUYfDEF7GXxW5X-x4IAH1pqipCDOTEODYMoS_D_zXcULmzho6uipFTdM1ZQf4Iiwz3XuzcHf6RgoeBvzATDBg/s200/Beef+Goulash+(4).JPG" width="200" /></a></div>
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When tender, taste and adjust seasoning with salt and pepper to taste. Stir in some of the parsley, reserving some for garnish. Serve over egg noodles with a dollop of sour cream and a sprinkling of parsley. </div>
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For more Halloween recipes, check out:<br />
<br />
<img height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKc454wvwWZ-UDwciATbNPqwctfkl1WB0p5lfwwsTKsn8YUdya5csHvSHn-MEkcEc7Fhf8mLe6IcRFuGYNvN7L90U0-E5u1mOf6AlO8fWOktnpKZ9H-117JihGFME4bfc8eSQKlwqzVJc/s200/Orange-Choc..JPG" width="200" /><br />
<a href="http://robinsdinnernight.blogspot.com/2011/10/dont-be-devil.html">Chocolate Orange Cupcakes with Limoncello Frosting</a><br />
<br />
<img height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwfA05N5cJcUrwLUbHTCj6jB-P3LT_hBdrwNEDLxnn1ijmwe39C3HrYLuCvfDP0ayuiTbcTB2NqtHZsvCrP8NSe-u5-jJF_XOK34cxIBctrvwcw1oM5I8zbUuXRC6OBhD4fVkvysUjIeM/s200/IMG_0504.JPG" width="200" /><br />
<a href="http://robinsdinnernight.blogspot.com/2011/10/witch-finders-direct.html">Witch Hat Cookies</a><br />
<br />
<img height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ko49zLbu05OAKsCKk8uDHFlnBPLbkBkvdtwVM9EIYwP4L8_gMe2GU5jsklAPFL9dRhGJE2K6g1gG7NV1RdcrXQCGCCUaLgR4wal46wnXtvA-po_EhHi-Iy6X_zmv8HRJh-SsFxrJM9w/s200/Soul+Cakes.JPG" width="200" /><br />
<a href="http://robinsdinnernight.blogspot.com/2011/10/soul-soul-soul-cake.html">Soul Cakes</a><br />
<br />
<img height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhR9Ra1AsV7sLTa4lhggtmMCUaHYmwe4veQYeVRk-ZiIibryYzlrIT7v8Qoey8am9KINRX9PF6Dacuy_xJalBm5guwLId81VEx4z3oVd1Ah8lgKs508FTREGfcEpzAuPtsK-O-NdyAmc/s200/mex+skulls.JPG" width="190" /><br />
<a href="http://robinsdinnernight.blogspot.com/2012/10/aztec-chocolate-skulls.html">Aztec Chocolate Skulls</a><br />
<br />
<img height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYhyiw1RGQHl6BA-AaqFSvKkRdEWqzi4RQmy2ayOPy1z7cTSy5eoI5CnQbw3c2F-PdssfRTQZ6-6nCxTk5GUi1euSkzF6vRmq_JApMvKJejiChf6cRLEZ1WVgPgvaAmDzX57BWpeAhFtM/s200/Halloween%2521.JPG" width="200" /><br />
<a href="http://robinsdinnernight.blogspot.com/2011/10/happy-halloween.html">Superb Squash Soup with the Best Parmesan Croutons</a><br />
<br /></div>
</div>
Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-78641795559267018542023-10-04T13:03:00.000-05:002023-10-04T14:56:03.083-05:00Magic Mushrooms<div dir="ltr" style="text-align: left;" trbidi="on">
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"If you see a fairy ring,</div>
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In a field of grass,</div>
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Very lightly step around,</div>
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Tiptoe as you pass;</div>
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Last night fairies frolicked there,</div>
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And they're sleeping somewhere near.</div>
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If you see a tiny fay</div>
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Laying fast asleep,</div>
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Shut your eyes and run away,</div>
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Do not stay or peep;</div>
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And be sure you never tell,</div>
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Or you'll break a fairy spell."</div>
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-William Shakespeare</div>
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Fairy rings (aka., fairy circles, elf circles, elf rings, or pixie rings) are naturally occurring rings of mushrooms. Centuries-old tales depict fairy rings as meeting places of fairies to dance and sing, and were thought to be portals to a magical kingdom where fairies and other mythical creatures dwell. For thousands of years, some people have believed that walking into a fairy ring could bring misfortune from either death at a young age <i>(that's awful!!!)</i>, or the possibility of being trapped in a fairy world, unable to escape. According to these old traditions, the only way to be safe was to run around the fairy ring exactly nine times <i>(never ten)</i> while under a full moon. Wearing a hat backwards is also said to offer protection, as it is supposed to confuse the fairies. <i>Really?</i> Today there is little superstition linked to fairy rings; although, some delight in the notion that if you step in a fairy ring, you are granted a wish. <i>(If you want to risk the chance of dying at a young age!) </i></div>
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Whatever you choose to believe, mushrooms are <i>enchanting</i> and <i>delicious</i> when stuffed! This delightful version, stuffed with fresh goat cheese, sauteed mushroom stems, thyme, and shallots, garnished with fairy-size sprouts and a swirl of balsamic glaze really allow the mushrooms to shine! How enchanting!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JtoWfVrnCuUsODUl2Sxj3EmUiZoCb_BDQG_bJ5TpwGqVgnDmgspAfUOG7t_y4NOiI0syVl432VwDY2k9Hu1F4qAIzB3aIwIJoynKd7n48CFD7mgvtGipGcyLiNAbCyMFqEWQpl_ggr4/s1600/Stuffed+Mushrooms.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JtoWfVrnCuUsODUl2Sxj3EmUiZoCb_BDQG_bJ5TpwGqVgnDmgspAfUOG7t_y4NOiI0syVl432VwDY2k9Hu1F4qAIzB3aIwIJoynKd7n48CFD7mgvtGipGcyLiNAbCyMFqEWQpl_ggr4/s320/Stuffed+Mushrooms.JPG" width="400" /></a></div>
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<b><u>Stuffed Mushroom Caps</u></b></div>
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Serves 6</div>
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<u>Ingredients</u>:</div>
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6 hockey-puck-sized button mushrooms</div>
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Olive oil</div>
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2 tablespoons butter</div>
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1 shallot, minced</div>
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1 garlic clove, minced</div>
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1/4 teaspoon crushed red chili pepper</div>
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2 teaspoons chopped fresh thyme</div>
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3-4 tablespoons fresh bread crumbs <i>(Panko works well, too.)</i></div>
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Handful chopped fresh parsley</div>
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Salt and freshly ground black pepper</div>
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About 4 ounces fresh chevre (goat cheese)</div>
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Watercress or other sprouts, for serving</div>
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Balsamic glaze, for serving <i>(can be purchased at most grocers)</i></div>
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<u>Directions</u>:</div>
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Heat the oven to 375 degrees. Carefully remove and finely chop the mushroom stems, set aside. Set the caps, holes downwards, on a baking sheet, rub with a little olive oil, and bake 10 minutes to shrink slightly.</div>
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Meanwhile, melt the butter in a saute pan over medium heat, and gently fry the shallot until slightly soft, about 3 minutes. Add the mushroom stems, and cook until soft, about 5 more minutes. Add the garlic, chili pepper, and thyme, saute 1 more minute. Stir through all but a spoonful of the breadcrumbs. Remove from the heat, taste, and season with salt and pepper. In a small bowl, stir together the parsley and remaining bread crumbs.</div>
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Pull the mushrooms from the oven, and turn them holes skywards. Season with salt and pepper. Divide the cheese evenly among them, pile on the filling, then scatter the parsley mixture evenly over the top. Drizzle with olive oil, and bake until the tops are golden and the filling very hot, about 20 minutes. Serve with watercress or sprouts, lightly dressed with olive oil and salt, on the side and a generous swirl of balsamic glaze. <i>How pretty!</i></div>
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Recipe adapted from <u>French Taste: Elegant Everyday Eating</u>, by Laura Calder.</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-83252655188469339882023-09-23T10:30:00.000-05:002023-09-23T11:58:31.868-05:00Goodbye Summer - Hello Flatiron Steak!<div dir="ltr" style="text-align: left;" trbidi="on">
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Well, here we are, the last week of summer! I have to admit, after scorching heat and drought, I'm ready to see it go. No more futile watering, pesky mosquito bites, or walking around a little more "dewy" than I prefer! However, one thing I will miss is my recipe for "Ginger-Soy Flatiron Steak with Grilled Green Onions!" This more recent cut of beef, introduced in 2002, discovered by research teams from the University of Nebraska and the University of Florida, and funded by the National Cattlemen's Beef Association, is a relatively tender, economical, and flavorful cut of meat. The flatiron steak is one of the most tender cuts from the beef chuck, is similar to a blade steak, but it's been cut flat instead of across the shoulder blade, eliminating the tough seam of connective tissue found in the blade steak. Other names for this cut of beef are top blade steak, top chuck steak, book steak, butlers' steak (UK), lifter steak, and oyster blade steak (Australia and New Zealand). It's even been touted as being as tender as the tenderloin with the taste of sirloin, and has become one of the best selling steaks in the world! </div>
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The flatiron steak likes to be marinated, and is simple to prepare using dry heat cooking methods, like grilling. In this recipe, it is marinated in soy sauce, ginger, and garlic, and cooks in less than 10 minutes! The grilled whole green onions make a nice aromatic accompaniment. Trust me, it is delicious! I like to serve it simply with a green salad or grilled corn on the cob.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Le5w7BVi7de11HbKrdmEg5NrI9ym_d4SCxVCn6uhMLiN9nAqj-gtiC3kypKENWMMVLakq5pcXG0X3MYCyq8L020o7OPCO4duBHbD5NqLs0_SONnAVsYE5iMghgUW95hv4FdJLUjLoU8/s1600/ginger+soy+flatiron.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Le5w7BVi7de11HbKrdmEg5NrI9ym_d4SCxVCn6uhMLiN9nAqj-gtiC3kypKENWMMVLakq5pcXG0X3MYCyq8L020o7OPCO4duBHbD5NqLs0_SONnAVsYE5iMghgUW95hv4FdJLUjLoU8/s320/ginger+soy+flatiron.JPG" height="300" width="400" /></a></div>
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<b><u>Ginger-Soy Flatiron Steak with Grilled Green Onions</u></b></div>
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Serves 4</div>
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<u>Ingredients</u>:</div>
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<i>For the Marinade</i></div>
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1/2 cup (4 oz) low-sodium soy sauce</div>
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2 tablespoons vegetable oil</div>
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1 teaspoon Asian sesame oil</div>
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2 tablespoons brown sugar</div>
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2 cloves of garlic, finely chopped</div>
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1 teaspoon peeled and grated fresh ginger <i>(I grate it on a microplane.)</i></div>
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<i>For the Steak</i></div>
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1, 1 lb flatiron steak</div>
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12 green onions, roots removed, ends trimmed</div>
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1 teaspoon vegetable oil</div>
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<u>Directions</u>:</div>
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<i>For the Marinade</i></div>
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Combine the soy sauce, vegetable oil, sesame oil, brown sugar, garlic, and ginger in a shallow, nonreactive dish just large enough to hold the steak. Stir until the sugar dissolves. Place the steak in the dish, turning to coat both sides. Marinate the steak at room temperature, turning occasionally, for at least 30 minutes, or refrigerate and marinate until ready to use, removing from the refrigerator at least 30 minutes before grilling.</div>
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<i>For the Steak</i></div>
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Prepare a charcoal or gas grill for direct grilling (over the coals) over high heat (400-450 degrees). Oil the grill rack. Remove the meat from the marinade, discard the marinade.</div>
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Grill the steak over the hottest part of the grill, turning once, until nicely charred and cooked to your liking, 4-5 minutes per side. <i>(Do Not Overcook!)</i> Remove the steak to rest. Coat the onions lightly with the vegetable oil and grill, turning once or twice, until softened and lightly browned, 3-4 minutes.</div>
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<i>To Serve</i></div>
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Thinly slice the steak across the grain at an angle. Line a serving platter with the green onions, top with the sliced steak, spooning any accumulated juices over the meat.</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com1tag:blogger.com,1999:blog-3769869173466462236.post-54502841583390637742023-09-20T13:00:00.000-05:002023-09-21T13:14:55.370-05:00My Date with Mrs. Crispy!<div dir="ltr" style="text-align: left;" trbidi="on">
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After coming home in a rush and no plans for dinner, I was introduced to the wonderful world of "Croque-Madame," via Thomas Keller's cookbook, <u><a href="http://bouchonbistro.com/">Bouchon</a></u>. Somehow the Gods were smiling on me, because I already had everything I needed in my fridge! Perhaps it was a date with destiny? Croque-Madame ("Mrs. Crispy") is related to the Croque-Monsieur ("Mr. Crispy"), with the addition of a fried egg and a heavenly Mornay sauce. The name is attributed to the egg resembling a woman's hat. Not only is this <i>the best</i> ham and cheese sandwich you'll <i>ever</i> have, it is relatively simple, and any leftover Mornay sauce means you can have another! French fries are the natural accompaniment. Trust me, this takes bistro food to a whole other level!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZxo_6b3uG4W-TTHiF5_G0B8NgGkYWwv_1lXxo0JKb0YSN1NpLpJtLTM9YuX2P3_HcO9JPGjD8RGuvlYyM_Sr_zjXbsnfYwDoyUZMsLPB7ivHi3R9bNrjrVJu6VszIehPLZ95eXBQd-E/s1600/Croque-Madame+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZxo_6b3uG4W-TTHiF5_G0B8NgGkYWwv_1lXxo0JKb0YSN1NpLpJtLTM9YuX2P3_HcO9JPGjD8RGuvlYyM_Sr_zjXbsnfYwDoyUZMsLPB7ivHi3R9bNrjrVJu6VszIehPLZ95eXBQd-E/s320/Croque-Madame+(2).JPG" height="322" width="400" /></a></div>
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<b><u>Bouchon Croque-Madame</u></b></div>
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Serves 4</div>
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<u>Ingredients</u>:</div>
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8, 1/2" thick slices Brioche, other egg bread, or pan de mie (about 4" square)</div>
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8 ounces thinly sliced boiled ham</div>
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8 slices (about 1/2 ounces each) Swiss cheese</div>
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3 tablespoons unsalted butter</div>
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4 large eggs</div>
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1 cup Mornay sauce (see below), warmed</div>
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Freshly ground black pepper</div>
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2 teaspoons chopped Italian parsley</div>
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<u>Directions</u>:</div>
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Preheat oven to 375 degrees.</div>
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Lay out the bread slices. <i>(I trimmed mine to be exactly 4".)</i> Divide the ham among them, making sure it doesn't extend over the edges of the bread. Place the cheese over the ham. If the cheese is larger than the bread, bend it over to fit.</div>
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Heat two large ovenproof nonstick pans or griddles over medium heat. (If you have only one large pan, made 2 sandwiches and keep them warm in the oven while you make the second batch.) Add 1 tablespoon of the butter to each pan. When it has melted, add half the bread cheese side up to each pan and cook for 1 to 2 minutes, or until the bottoms are golden brown. Transfer the pans to the oven for 2 to 3 minutes to melt the cheese.</div>
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Meanwhile, melt the remaining 1 tablespoon of butter in a large ovenproof skillet and fry the eggs. Cook the eggs until the bottoms are set, then place the skillet in the oven for a minute to set the top of the whites. (We cook the eggs in 4-5" individual skillets.)</div>
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When the cheese is melted, remove the sandwiches from the oven. Place 2 slices together to make each sandwiches from the oven. Place 2 slices together to make each sandwich and put each sandwich on a serving plate. Place an egg on top of each sandwich. Pour about 1/4 cup of the sauce over the white of each egg, leaving the yolk uncovered. Grind black pepper over each egg and garnish the eggs with a diagonal sprinkling of chopped parsley. Serve with frites, if desired.</div>
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<b><u>Mornay Sauce</u></b></div>
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<b><u><br /></u></b></div>
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This luxurious cheese sauce is perfect for gratineed scallops, macaroni and cheese, croque-monsieurs and croque-madames, and crepes.</div>
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Makes 2 cups</div>
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<u>Ingredients</u>:</div>
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3 tablespoons unsalted butter</div>
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1/2 cup diced (1/4") Spanish onion</div>
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Kosher salt</div>
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3 tablespoons all-purpose flour</div>
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2 cups milk</div>
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1 cup heavy cream, or as needed</div>
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1 bay leaf</div>
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3 black peppercorns</div>
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3 whole cloves</div>
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Freshly grated nutmeg</div>
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Freshly ground white pepper</div>
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1/3 cup grated Comte or Emmentaler cheese <i>(Gruyere would work as well.)</i></div>
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<u>Directions</u>:</div>
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Melt the butter in a medium heavy saucepan set on a diffuser over medium heat. <i>(I don't have a diffuser and it worked just as well.)</i> Add the onion and a pinch of salt and cook slowly, stirring occasionally, for 2 to 3 minutes, or until the onion is translucent. Sprinkle in the flour and cook for about 3 minutes, stirring constantly so that the roux doesn't burn or color. <i>(You may have to lower the heat.)</i> Whisking constantly, add the milk and cream and whisk until fully incorporated. Bring to a simmer, whisking, then add the bay leaf, peppercorns, and cloves. Move the pan to one side of the diffuser, away from direct heat to avoid scorching, and bring back to a gentle simmer. <i>(I transferred it to a new burner on low heat.)</i> Adjust the heat to maintain a gentle simmer and cook, whisking occasionally, reaching into the corners of the pan, for about 30 minutes. (If the sauce does begin to scorch, pour it into a clean pan - don't scrape the bottom of the pan - and continue.)</div>
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Remove the sauce from the heat and season to taste with salt, a grating of nutmeg, and a pinch of white pepper. Strain the sauce, add the cheese, and whisk to melt. Use immediately, or place in a storage container, press a piece of plastic wrap against the surface to keep a skin from forming, and refrigerate for up to a week. If the sauce is too thick after refrigeration, it can be thinned with a little heavy cream.</div>
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Recipes from <u>Bouchon</u>, by Thomas Keller.</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com2tag:blogger.com,1999:blog-3769869173466462236.post-19989628022631428012023-09-03T12:00:00.000-05:002023-09-03T12:46:15.673-05:00Pirates, Maroons, and a Serious Jerk!<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPIgzK3yeZGgzf1dhmxFDOay1u8UhwWrL8CdQIiU-6n3EsHVCZa_TAHRZ6JPVtaSad_G1wJk6SG97mAB6bSGf6lJxlzBAufl7ClaWN_wW_3ctQeKqG_VBW6WVaV4aVH5T1ic2FfCr1B4/s1600/Mr+Serious_0002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPIgzK3yeZGgzf1dhmxFDOay1u8UhwWrL8CdQIiU-6n3EsHVCZa_TAHRZ6JPVtaSad_G1wJk6SG97mAB6bSGf6lJxlzBAufl7ClaWN_wW_3ctQeKqG_VBW6WVaV4aVH5T1ic2FfCr1B4/s1600/Mr+Serious_0002.jpg" height="276" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The original "Serious Chicken," Negril, Jamaica</td></tr>
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If you've ever been to Jamaica, you know that "jerk" is <i>serious</i> business! Jerk, the traditional Jamaican barbecue, is a process of marinating meat in a very spicy marinade and then slow-cooking it over hardwood coals. The marinade is a varying combination of green onions, thyme, garlic, citrus juice, scotch bonnet peppers, and a plethora of dried spices, such as nutmeg, pepper, cinnamon, etc., but it is the allspice <i>(or pimento, as it is called in Jamaica)</i> that makes jerk jerk. It's exotic, delicious, and very addictive! </div>
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The word jerk is believed to have derived from the Spanish word "charqui," from the Quechua word for beef jerky. <i>(I have also read that it comes from the Dutch word "gherk," meaning pickled or preserved.) </i>According to <u>Traveling Jamaica with Knife, Fork, and Spoon</u>, by Robb Walsh and Jay McCarthy, the origins of jerk began with the buccaneers who used it to preserve meat. In fact, the name buccaneer was from the Arawak <i>(the native inhabitants)</i> word "buccan," for a wooden frame used to smoke meat. Eventually, the Spanish ran off the pirates and inhabited the island along with their slaves. In 1655, the British invaded causing the Spanish to flee, leaving their slaves behind. The slaves fought and escaped by fleeing into Jamaica's Blue Mountains <i>(home of the legendary coffee)</i> to live with the remaining Arawak and became known as the "maroons."</div>
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If you've never made jerk before, I have the <i>perfect</i> recipe for you from the now defunct Manhattan restaurant called, appropriately enough, Maroons. The marinade is not as fiery as some and incorporates espresso beans <i>(a nod to the Blue Mountains no doubt)</i> which adds another layer of flavor and helps to mellow the heat. I've adapted the recipe to use espresso powder rather than grinding your own beans and utilizing pork tenderloin eliminates the need to cook it for hours, rather about 20 minutes on a charcoal grill <i>(which I highly recommend)</i> or about 35 minutes in the oven. <a href="http://robinsdinnernight.blogspot.com/2014/03/who-is-jay-mccarthy.html">Mrs. P's Cornbread</a>, made with coconut milk, is a perfect accompaniment and <a href="http://robinsdinnernight.blogspot.com/2014/04/kool-sla-kohlslau-coleslaw.html">coleslaw</a> <i>(although not traditional)</i> makes a pleasant cooling side. Although you can buy some good jerk marinades at the store <i>(e.g., Walker's Wood)</i>, making your own will provide such stellar results that you will take it very serious indeed! Ya man!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-Gc8SHPqv2Ka5uMerEWAQHLnPLXPJN8vIVBoh60rSa42d67u5jiC6D04lthTDuIhjURa6Qt0dbwff1WWV4y27FVCmOIUxBz0wclale1SUXV6YtaP1gM5KlxDbs-eV6Z_vxaVd2HsU8o/s1600/Jerk+Pork+Tenderloin+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-Gc8SHPqv2Ka5uMerEWAQHLnPLXPJN8vIVBoh60rSa42d67u5jiC6D04lthTDuIhjURa6Qt0dbwff1WWV4y27FVCmOIUxBz0wclale1SUXV6YtaP1gM5KlxDbs-eV6Z_vxaVd2HsU8o/s1600/Jerk+Pork+Tenderloin+(4).JPG" height="300" width="400" /></a></div>
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<b><u>Jerk Pork Tenderloin</u></b></div>
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Serves 6-8 <i>(or halve the recipe for 2-4)</i></div>
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<u>Ingredients</u>:</div>
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1 tablespoon espresso powder</div>
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1 1/4 teaspoon ground allspice</div>
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3/4 teaspoon ground mustard</div>
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3/4 teaspoon ground cinnamon</div>
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3/4 teaspoon ground nutmeg</div>
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1 teaspoon salt</div>
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1/2 teaspoon freshly groung black pepper</div>
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1 bunch scallions, trimmed and chopped</div>
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1 cup chopped fresh parsley</div>
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3 garlic cloves, peeled</div>
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1 tablespoon chopped fresh oregano</div>
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2 teaspoons chopped fresh thyme</div>
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1 teaspoon seeded and chopped habanero chile <i>(I use 2 serrano chiles, stemmed but with seeds intact)</i></div>
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1 teaspoon grated lemon zest</div>
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1/4 cup fresh lemon juice</div>
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1/4 cup fresh lime juice</div>
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2 tablespoons olive oil</div>
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2 1/2 pounds pork tenderloins <i>(about 2, skinny end folded back and tied)</i></div>
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<u>Directions</u>:</div>
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Add all the ingredients, except the pork, into a food processor and blend well until you have a wet paste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNRCObb8VZv_veooilqLyYb4QjkFPr7GtLvRLcuPv7kPivpYhO81QNo9PbH6zNqC_8RFlXAgdGHB-q3_F4L3TacCYb6C9tuepH5x0YZLdkBrk-r_MjKpjQPtCF2NrhPrR2LjwK4P3AoI/s1600/Jerk+Pork+Marinade+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNRCObb8VZv_veooilqLyYb4QjkFPr7GtLvRLcuPv7kPivpYhO81QNo9PbH6zNqC_8RFlXAgdGHB-q3_F4L3TacCYb6C9tuepH5x0YZLdkBrk-r_MjKpjQPtCF2NrhPrR2LjwK4P3AoI/s1600/Jerk+Pork+Marinade+%25281%2529.JPG" height="150" width="200" /></a></div>
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Place the pork in a large glass baking dish or plastic freezer bag and coat with the paste. Cover or seal and marinate overnight.</div>
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<i>To cook on grill</i></div>
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Preheat charcoal grill. Place pork over heat and grill, turning every 5 minutes, until a thermometer inserted in the center registers 140 degrees, about 20 minutes. Slice and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGu8JiU6QpoX_KeAjmTq6c-eABCD8bv2m9FLJCddg9DOlw0n-rPmTTZnObYgOxSBWJe5sjHSjwqkdb8IgP9NuvMpgLsVy0IOVTO0BReWkAPmrz4Fv8guBaK-rwq9UdRapUOdFKZ-AqOA/s1600/Jerk+Pork+Tenderloin+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGu8JiU6QpoX_KeAjmTq6c-eABCD8bv2m9FLJCddg9DOlw0n-rPmTTZnObYgOxSBWJe5sjHSjwqkdb8IgP9NuvMpgLsVy0IOVTO0BReWkAPmrz4Fv8guBaK-rwq9UdRapUOdFKZ-AqOA/s1600/Jerk+Pork+Tenderloin+%25281%2529.JPG" height="150" width="200" /></a></div>
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<i>To cook in oven</i></div>
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Preheat the oven to 400 degrees. Transfer the pork to a rimmed baking sheet and roast until a thermometer inserted in the center registers 140 degrees, about 35 minutes. Slice and serve.</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-41656070145393138112023-08-25T15:00:00.000-05:002023-08-25T15:11:28.572-05:00Home Away in Santa Fe!<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiV8u9aajvp7dNnig601NZFR19ADsi7-yhuk_LzVsaIpN8GjgNyjZp1nW1-Kg7BGO7ezEHMBOax1j5WgRBCLE1lBEp3CEgpZ28QaUqe4cbNP0R5wYnFaXQCX_ProNEDh9L0pxl9B9T1SA/s1600/IMG_1254.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiV8u9aajvp7dNnig601NZFR19ADsi7-yhuk_LzVsaIpN8GjgNyjZp1nW1-Kg7BGO7ezEHMBOax1j5WgRBCLE1lBEp3CEgpZ28QaUqe4cbNP0R5wYnFaXQCX_ProNEDh9L0pxl9B9T1SA/s400/IMG_1254.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Entrance to my charming adobe on Canyon Road!</td></tr>
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I just returned from a <i>spectacular</i> visit to <i>beautiful</i> Santa Fe, New Mexico! I started my visit with a walk along the historic plaza with it's overpriced and mostly imported goods for sale. I then strolled along the Palace of the Governers, which is the oldest continuously occupied government building in the US, built 1609-1610. The Palace of the Governers is your best bet to purchase authentic Native American jewelry, which is strictly regulated by law. Along with visits to the St. Francis Cathedral, the Loretto Chapel with it's magical staircase, the Santa Fe School of Cooking, the Blue Mesa Alpaca Ranch, endless art galleries, and a road trip to Taos, my favorite part was staying in a hundred year old adobe on Canyon Road! Not only did it provide very comfortable accommodations for my family of four, having a kitchen provided a nice respite from what I felt were some pretty disappointing restaurant faire, except for <a href="http://teahousesantafe.com/">The Teahouse</a>, which was the best meal we had and steps from my adorable casita! </div>
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After returning home with a heavy heart, a Navajo bracelet, and ristras in tow, I wanted a delicious meal that payed homage to the vibrant colors and flavors of my beloved Santa Fe. I searched through my spiciest cookbooks and decided to make "Seared Salmon with Spinach and Creamy Roasted Peppers" from <u>Mexican Everyday</u>, by Rick Bayless. While this recipe utilizes delicious roasted poblanos, it is the surprising addition of spinach that makes it truly spectacular! Rick suggests serving this with roasted potatoes, but I feel a light salad and baguette is all that's needed for a vibrant meal that echoes the Santa Fe experience! If I had a restaurant in Santa Fe, I would serve this!</div>
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<b><u>Seared Salmon with Spinach and Creamy Roasted Peppers</u></b></div>
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<b><u><br /></u></b></div>
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Serves 4</div>
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<br /></div>
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<u>Ingredients</u>:</div>
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2 fresh poblano chiles</div>
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10 ounces cleaned spinach (about 10 cups)</div>
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3 tablespoons vegetable or olive oil</div>
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3 garlic cloves, peeled and halved</div>
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1-2 tablespoons masa harina (Mexican corn "flour" for making tortillas) <i>(or all-purpose flour)</i></div>
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1 1/2 cups milk, plus a little more if needed</div>
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Four 4-5 ounce (1-1 1/4 pounds total) skinless salmon fillets (snapper, halibut and catfish are also good here) <i>(I didn't bother removing the skin.)</i></div>
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Salt and ground black pepper</div>
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<br /></div>
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<u>Directions</u>:</div>
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Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. <i>(See <a href="http://robinsdinnernight.blogspot.com/p/techniques.html">Techniques</a> for more information.)</i> Place in a bowl, cover with a kitchen towel <i>(or plastic wrap)</i> and let cool until handleable.</div>
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Place the spinach in a microwaveable bowl, cover it with plastic wrap, poke a few holes in the top and microwave on high (100%) until completely wilted, usually about 2 minutes. (If your spinach comes in a microwavable bag, simply microwave it in the bag.) Uncover (or open the bag) and set aside.</div>
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Turn the oven on to its lowest setting. Heat the oil in a very large (12-inch) skillet, preferably nonstick, over medium. Add the garlic and cook, stirring regularly, until soft and lightly browned, about 4 minutes. Using a slotted spoon, scoop the garlic into a blender. Set the skillet aside.</div>
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Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove bits of skin and seeds. <i>(Fyi: I was taught to NEVER rinse the chiles under water, so I never do!)</i> Roughly chop and add to the blender, along with the masa harina and milk. Blend until smooth.</div>
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Return the skillet to medium-high heat. Sprinkle both sides of the fish liberally with salt and pepper. Lay the fillets in the hot oil and cook until richly browned, about 2-3 minutes. Use a spatula to flip the fillets, and cook until the fish barely flakes when pressed firmly with a finger or the back of a spoon (you want it slightly underdone), usually a couple of minutes longer for fish that's about 1 inch thick. Using the spatula, transfer the fish to an ovenproof plate and set in the oven.</div>
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With the skillet still over medium-high, pour in the poblano mixture and whisk until it comes to a boil and thickens, about 1 minute. Reduce the heat to medium-low and simmer, stirring frequently, for 5 minutes to blend the flavors. If the sauce has thickened past the consistency of a cream soup, whisk in a little more milk. Taste and season with salt, usually a generous 1/2 teaspoon. Add the spinach to the sauce and stir until it is warm and well coated with sauce.</div>
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Divide the creamy spinach among four plates. Top each portion with a piece of seared fish. (Or, if it seems more appealing to you, spoon the sauce over the fillets.) Serve without delay.</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-5292491935254936422023-08-19T11:00:00.000-05:002023-08-19T15:01:39.901-05:00What I want to eat when it's freakin hot outside!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: inherit;">Today it's 99<span class="Apple-style-span" style="line-height: 19px;">°, with a heat index of 110</span><span class="Apple-style-span" style="line-height: 19px;">°!!!! Ick! I'm so sick of the heat and the dreaded question of "What's for dinner?" At times like this, I immediately think of the ultimate, quick, hot weather food from Rick Bayless's </span><u style="line-height: 19px;">Mexico One Plate at a Time</u><span class="Apple-style-span" style="line-height: 19px;">. Black bean-chicken tostadas with salsa and tangy romaine makes a perfect dinner that no one in my family will turn down. My version simplifies things by buying packaged tostada shells, a rotisserie chicken, using <a href="http://robinsdinnernight.blogspot.com/2012/01/enticing-aromas-ole.html">my favorite salsa</a>, and a couple more tweaks. In fact, this is so fast that I pull this out when I'm in a pinch for time.</span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span>
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<span class="Apple-style-span" style="line-height: 19px;"><br /></span>
<span class="Apple-style-span" style="line-height: 19px;"><u><b>Black Bean-Chicken Tostadas with Salsa and Tangy Romaine</b></u></span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">One package tostada shells</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">2 tablespoons canola oil</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">1 medium white onion, chopped</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">3 garlic cloves, minced</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">1, 15oz can black beans or frijoles negros, drained</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">Kosher salt</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">2 cups shredded chicken (use a store bought rotisserie)</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">3/4 cup mexican crema or sour cream (I can find crema at my local mexican market. It's awesome and worth looking for!)</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">1 cup or so of your favorite salsa (I like a <a href="http://robinsdinnernight.blogspot.com/2012/01/enticing-aromas-ole.html">tomato/jalapeno</a> type for this recipe)</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">1/2 cup crumbled queso fresco, cotija, or even shredded cheddar</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">2 tablespoons apple cider vinegar</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">1 tablespoon olive oil</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">3 cups loosely packed, thinly sliced romaine</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">chopped tomatoes and cilantro for garnish</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">For the beans:</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">In a medium saucepan, heat the 2 tablespoons canola oil over medium heat. When the oil is shimmery, add the onion and cook until golden, approximately 7 minutes. Add the garlic until you can smell it (about a minute, no more). Then add the beans. Using a potato masher, mash the beans until they are soft and creamy. Add a little water, if necessary. Don't worry about lumps. It should be lumpy but still smooth.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">For the tangy romaine:</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">Toss the romaine with the vinegar and olive oil and about 1/4 teaspoon salt.</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">To serve family style (or you can plate to make it more special):</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">Put out the tostada shells, bowl of shredded chicken, bowl of beans, the tangy romaine, crema, salsa, chopped tomato, chopped cilantro, and cheese. </span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">To assemble:</span></div>
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<span class="Apple-style-span" style="font-family: inherit; line-height: 19px;">Take a tostada shell and spread the bottom with the delicious black beans. Top with some chicken, romaine, salsa, crema or sour cream, and cheese. Garnish with the tomatoes and cilantro. Enjoy and don't forget to tell your kids to lean over their plate!!!</span></div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com3tag:blogger.com,1999:blog-3769869173466462236.post-14931393763516454542023-08-01T11:54:00.000-05:002023-08-01T14:42:06.705-05:00Who are you calling Shrimp?<div dir="ltr" style="text-align: left;" trbidi="on">
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People have been eating shrimp since prehistoric times. There are recipes from Apicius, an ancient Roman author, in his cookbook of the same name, compiled in the late 4th and early 5th century AD. Clay vessels with shrimp decorations have even been found in the ruins of Pompeii, from the 1st century AD. "Squilla" is the Latin word for shrimp, while the word "shrimp" is derived from Middle English "shrimpe," meaning "puny person." Don't let these little guys scare you! They may have high levels of cholesterol, but only 1/3 of that compared to an egg. In addition, they are an <i>excellent</i> source of low calorie protein, selenium, vitamin B12, and omega-3 fatty acids, which are all <i>very good</i> for you!</div>
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I love shrimp, especially grilled! This recipe for "Grilled Herb Shrimp," originates from the <u>New York Times Cookbook</u>. It is so <i>easy</i> and <i>absolutely delicious!</i> First you marinate the shrimp in an herby mustard marinade, then grill it up in a matter of minutes! In addition, any leftover shrimp are delicious cold as a snack, perfect for jazzing up any salad, or for whatever use you may want! You can skewer the shrimp, as I did here, to make it easier to grill. If you don't have a grill, you can broil them, 3 inches from the flame about 2 minutes a side.<br />
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<b><u>Grilled Herb Shrimp</u></b><br />
<b><u><br /></u></b>
Serves 6<br />
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<u>Ingredients</u>:<br />
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3 garlic cloves, minced<br />
1 medium yellow onion, finely chopped<br />
1/4 cup fresh parsley, minced<br />
1/4 cup fresh basil, minced<br />
1 teaspoon dry mustard<br />
2 teaspoons Dijon mustard<br />
2 teaspoons Kosher salt<br />
1/4 teaspoon ground black pepper<br />
1/4 cup olive oil<br />
Juice of 1 lemon<br />
2 lbs shrimp, peeled (tails left on) and deveined <i>(For information on peeling and deveining shrimp, click my <a href="http://robinsdinnernight.blogspot.com/p/techniques.html">Techniques</a> tab for a very helpful video!)</i><br />
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<u>Directions</u>:<br />
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Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice in a non-reactive (glass) dish. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. <i>(I marinate them overnight.)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAGHaJBE3IEt7BM70Ga9mOViWJQwt7bszas2hX9Qy01DSoSwNDvH4q53fnso6ePULTa92zjnLej0sRT5qayDkMTr9z0fmhz8VZAKPc3_IgK4LtaCwMaAYErjn5lAfjnXLwQJIn4aqLbc/s1600/grilled+shrimp+marinade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAGHaJBE3IEt7BM70Ga9mOViWJQwt7bszas2hX9Qy01DSoSwNDvH4q53fnso6ePULTa92zjnLej0sRT5qayDkMTr9z0fmhz8VZAKPc3_IgK4LtaCwMaAYErjn5lAfjnXLwQJIn4aqLbc/s200/grilled+shrimp+marinade.JPG" height="150" width="200" /></a></div>
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Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Grill the shrimp for 1 1/2 minutes on each side, or until cooked.<br />
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Recipe adapted from <u>Barefoot Contessa Parties!</u>, by Ina Garten.<br />
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-30402341578495582482023-07-22T14:30:00.000-05:002023-07-22T14:39:20.852-05:00The Julia Child of Texas<div dir="ltr" style="text-align: left;" trbidi="on">
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Helen Corbitt was born on January 25, 1906 in upstate New York. After receiving a degree in home economics from Skidmore College in Saratoga Springs, New York, her plans for medical school fell apart as a result of the Great Depression. She began work as a therapeutic dietitian in New Jersey and New York before being offered a teaching position at the University of Texas in Austin. She reportedly told the Dallas Times Herald, "Who the hell wants to go to Texas?," "Only I didn't say 'hell' in those days. I learned to swear in Texas." Only a few weeks after arriving, she was requested to cater a convention using only Texas products, which in those days was stark to say the least. However, Helen pushed up her sleeves and created a sublime mixture of black eyed peas, garlic, onion, vinegar, and oil, which became known as the legendary "Texas Caviar."</div>
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Helen's career took off, working at the Houston Country Club, the <a href="http://robinsdinnernight.blogspot.com/2012/07/keep-austin-weird.html">Driskill Hotel</a> (where she fed the likes of Lyndon Johnson, who used many of her recipes at the White House), before finding her perfect fit at the Zodiac Room in 1955, at the Neiman Marcus flagship store in Dallas. With her focus on using only the freshest ingredients, the Zodiac Room was a huge success with appreciative Texans. She cooked for movie stars, socialites, royalty, and dignitaries, as well as the general public who could treat themselves at the standup counter on the main floor. According to Stanley Marcus's memoir <u>Minding the Store</u>, after complaining that the Zodiac Room has never showed profit, Helen replied, "You didn't mention money when you employed me. You simply said that you wanted the best food in the country. I've given you that."</div>
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After retiring from Neiman Marcus in 1969, she began lecturing around the country and writing cookbooks. Her first cookbook, <u>Helen Corbitt's Cookbook</u> (1957), sold more than 300,00 copies and is a mainstay in many Texas homes. With their worn-out pages still lovingly used today, I would be remiss not to share one of her most famous creations, "Poppy Seed Dressing," used for her "Citrus and Avocado Salad," which I lovingly call "Texas Sunshine Salad." The original recipe calls for Texas's renowned Ruby red grapefruit, but I actually prefer to use navel oranges. The combination of the sweet vinaigrette, creamy avocado, and tart citrus is surprisingly delicious! I find it a pleasing counterpart to Texas and Mexican cuisine, and especially refreshing on frigid winter days to remind us that the summer sun will soon be here again!</div>
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<b><u>Texas Sunshine Salad (Citrus and Avocado Salad)</u></b></div>
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Serves 4</div>
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<u>Ingredients</u>:</div>
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2 grapefruits or oranges</div>
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2 ripe avocados, peeled, seeded, and sliced</div>
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Lettuce leaves to form the base of the salad <i>(I use 1 large head of Boston lettuce in this recipe.)</i></div>
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Poppy seed dressing <i>(recipe follows)</i></div>
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<u>Directions</u>:</div>
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First cut the ends off each grapefruit/orange. Set cut-side down on cutting board and run a knife down each side in an arch shape to remove the peel and white pith. With a sharp knife, slice into each section along the inside of each membrane. Repeat with the remaining sections. Set aside. Can be refrigerated until ready to use.</div>
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Just before serving, arrange the lettuce leaves on a platter. Decoratively arrange the avocado slices and grapefruit/orange segments on top of the lettuce. Drizzle some poppy seed dressing over the salad, serving extra dressing at the table. Serve at once!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aVATy1g0_3IPynMnct_uot2OpD-d_u29rVZxWpP9a4DR4hkX4GG0Rqpm9LhSqn9zm1cO5BjldxWLhiMSfqgo3BmBVmMKHEbeO1m0YnbEygfdU-8sv5lm1mb8RTp-ULMLvaQxHeIvc58/s1600/Corbitt's%2BPoppy%2BSeed%2BDressing.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aVATy1g0_3IPynMnct_uot2OpD-d_u29rVZxWpP9a4DR4hkX4GG0Rqpm9LhSqn9zm1cO5BjldxWLhiMSfqgo3BmBVmMKHEbeO1m0YnbEygfdU-8sv5lm1mb8RTp-ULMLvaQxHeIvc58/s1600/Corbitt's%2BPoppy%2BSeed%2BDressing.JPG" height="300" width="400" /></a></div>
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<b><u>Helen Corbitt's Poppy Seed Dressing</u></b></div>
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Makes approximately 2 cups <i>(This recipe can easily be reduce by half.)</i></div>
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<u>Ingredients</u>:</div>
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1/4 cup sugar</div>
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1/4 cup honey</div>
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1/4 cup white vinegar</div>
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2 tablespoons freshly squeezed lemon juice</div>
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1 teaspoon dry mustard</div>
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1 teaspoon grated onion</div>
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1/2 teaspoon salt</div>
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1 teaspoon paprika (optional)</div>
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1 cup oil, preferably canola and never olive oil</div>
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1 tablespoon poppy seeds</div>
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<u>Directions</u>:</div>
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Place everything in a mason jar and shake until emulsified. <i>(Or you can use a food processor if you like to clean them...) </i>Will keep in the refrigerator for a couple of weeks. Shake before using.</div>
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Thanks to <i>Texas Monthly, </i>"Tastemaker of the Century-Helen Corbitt," written by Prudence Mackintosh, December 1999.</div>
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Recipe adapted from <u>Helen Corbitt's Cookbook</u>, and <u>Texas Home Cooking</u>.</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0tag:blogger.com,1999:blog-3769869173466462236.post-21795824850816314712023-06-09T00:00:00.000-05:002023-06-09T12:10:50.064-05:00Sparkling City by the Sea and Fish Tacos!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cN5vG-Sg3e8D24eTRuauKDj3JwpK4Bo6Jm9fU2EjFkd4NgvAL2k4UVeS4jE6tFxOv0bYaTX0GJP1XhX8XmA3vzwngHOCSj5AnCJPz3IZB0Nh1jiStvBofb_qzsebS0e4XRJDe9Rs9Ns/s1600/Corpus+Christi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cN5vG-Sg3e8D24eTRuauKDj3JwpK4Bo6Jm9fU2EjFkd4NgvAL2k4UVeS4jE6tFxOv0bYaTX0GJP1XhX8XmA3vzwngHOCSj5AnCJPz3IZB0Nh1jiStvBofb_qzsebS0e4XRJDe9Rs9Ns/s320/Corpus+Christi.jpg" width="320" /></a></div>
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I am actually on an excursion to my <i>beautiful</i> home town of <a href="http://www.cctexas.com/">Corpus Christi</a>, Texas! This <i>fantastic</i> city, known as "The Sparkling City by the Sea," has a lot to offer! Besides <i>stellar</i> sailing, fishing, and bird watching, it is minutes from the <i>stunning</i> <a href="http://www.nps.gov/pais/index.htm">Padre Island National Seashore</a>, which is the largest stretch of undeveloped barrier island beach in the world! If that isn't enough, it is home to the <a href="http://www.texasstateaquarium.org/">Texas State Aquarium</a>, the <a href="http://www.usslexington.com/index.php?option=com_content&task=view&id=1&Itemid=345">USS Lexington</a>, the <a href="http://corpuschristimarina.com/Marina/index.cfm">Corpus Christi Marina</a>, the <a href="http://www.milb.com/index.jsp?sid=t482">Corpus Christi Hooks</a> (minor league team for the Houston Astros), and the <a href="http://goicerays.pointstreaksites.com/view/goicerays/home-page">Corpus Christi IceRays</a>, just to name a few! </div>
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But, did I mention the <i>delicious</i>, <i>super fresh</i> seafood? And, with it's close proximity to Mexico, the <i>fantastic</i> Mexican food? Well, I'll fill you in on my trip when I get back! Until then, why don't you try this <i>authentic</i> and <i>excellent</i> recipe for "Fish Tacos!"</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRRsY-O4zfD4fDbgpXREzJ8-H7V57SHUR01cj4AojM6fo_UHC5ORmXKvfQexhZDlycuAMhu0uuJl3NBnDuzmSL6YdgHHwp4c-oQEl66T_sEbhaMq7rn0jpp2pz2CVFA7lHbLiBA-RhHg/s1600/Fish+Tacos.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRRsY-O4zfD4fDbgpXREzJ8-H7V57SHUR01cj4AojM6fo_UHC5ORmXKvfQexhZDlycuAMhu0uuJl3NBnDuzmSL6YdgHHwp4c-oQEl66T_sEbhaMq7rn0jpp2pz2CVFA7lHbLiBA-RhHg/s320/Fish+Tacos.JPG" width="400" /></a></div>
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<b><u>Fish Tacos</u></b></div>
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Makes 8 tacos, serving 4</div>
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<u>Ingredients</u>:</div>
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<i>For the batter</i></div>
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1 cup all-purpose flour</div>
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1 teaspoon garlic salt</div>
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1/2 teaspoon ground arbol chile or cayenne pepper</div>
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1 cup <i>(not the whole bottle)</i> beer, preferably dark, at room temperature</div>
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<i>For the creamy salsa</i></div>
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1/3 cup mayonnaise</div>
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1/3 cup ketchup</div>
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1/3 cup plain yogurt</div>
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<i>For the fish</i></div>
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3/4 pound red snapper, sea bass fillets, or even cod, skinned and deboned, cut into 8 strips, each 3-4" long and 3/4" wide</div>
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1 teaspoon fresh lime juice</div>
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1/2 teaspoon garlic salt</div>
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1/4 teaspoon ground arbol chile or cayenne pepper</div>
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Canola oil for frying</div>
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<i>For the tacos</i></div>
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8 white corn tortillas, about 6" diameter <i>(or flour tortillas, if you must...)</i></div>
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<a href="http://robinsdinnernight.blogspot.com/2011/08/pullman-strike.html">Salsa Mexicana</a></div>
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1/2 head of cabbage, finely shredded</div>
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8 lime quarters</div>
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Your favorite bottled hot sauce</div>
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<u>Directions</u>:</div>
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<i>For the batter</i></div>
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In bowl, stir together the flour, garlic salt, and ground chile. Pour in the beer, whisking to make a smooth batter. Cover and let stand for up to 1 hour.</div>
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<i>For the creamy salsa</i></div>
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In another bowl, stir together the mayonnaise, ketchup, and yogurt until blended. Set aside.</div>
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<i>For the fish</i></div>
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In a non-aluminum bowl, add the fish strips, lime juice, garlic salt, and ground chile, toss to mix. Let marinate at room temperature for 10 minutes.</div>
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Pour the oil to a depth of 1" into a deep, non-stick, frying pan and heat to 350 degrees on a deep-frying thermometer, approximately 5 minutes.</div>
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<i>For the tortillas</i></div>
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While the fish marinates and the oil comes up to temperature, heat a <a href="http://en.wikipedia.org/wiki/Comal_(cookware)">comal</a>, griddle, or heavy frying pan over medium heat. When hot, stack 2 or 3 tortillas on the pan and leave for a few seconds. Flip the tortillas, rotating them every second or so until they are hot. Wrap in a dry kitchen towel and repeat with the remaining tortillas. They should keep warm for 10 minutes. If they are to be held longer, wrap a damp towel around the dry towel and place in a 200 degree oven.</div>
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<i>Back to the fish</i></div>
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Pat the fish strips dry with paper towels. One at a time, dip a strip into the batter, allowing any excess to drip off, and carefully slip into the hot oil. Do not allow the pieces to touch. Fry until the strips are crisp and golden, about 7 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain. When all are fried, transfer to a warmed serving plate.</div>
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<i>Serving the tacos</i></div>
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Put the Salsa Mexicana, cabbage, limes, and creamy salsa in separate small bowls and set alongside the fish, tortillas, and hot sauce. To build the perfect taco, place a tortilla on your plate, top with a piece of fish, drizzle with the creamy salsa, top with some cabbage, Salsa Mexicana, hot sauce, and a squeeze of lime! Don't forget some icy cold cerveza to wash it all down!!!</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com2tag:blogger.com,1999:blog-3769869173466462236.post-36438682255445870572023-06-07T10:00:00.000-05:002023-06-07T10:08:02.569-05:00Remember the Alamo!<div dir="ltr" style="text-align: left;" trbidi="on">
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I think everyone has a place where they instinctually feel at home, for me that is central and south Texas. The kindness and generosity of the people is truly infectious, and not surprising due to the long history of the area! Let's start with the beautiful city of <a href="http://www.visitsanantonio.com/index.aspx">San Antonio</a>! In 1691, a group of Spanish explorers and missionaries came upon the river and Native American settlement on June 13, the feast day of Saint Anthony of Padova, Italy, and named the place and river "San Antonio" in his honor. Following several Spanish missions established in the area, from 1718 through 1731, sixteen families who had been colonists in the Canary Islands, arrived in San Antonio, by royal decree of the King of Spain, and founded La Villa de San Fernando, and established the first civil government in Texas and the <a href="http://sfcathedral.org/">San Fernando Cathedral </a>(built between 1738-1750). The San Fernando Cathedral is the oldest cathedral in the United States, and is listed on the National Register of Historic Places. In addition, the Cathedral is the resting place of the fallen heroes of <a href="http://thealamo.org/main/index.php">the Alamo</a>, including Davy Crockett, William Travis, and Jim Bowie. If you ever find yourself in San Antonio, besides visiting the Alamo, the San Fernando Cathedral should be on your list!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRifO1K_Gn1TMnk_zT1NvOfMZx3ZHgtWbsqlCtYzIITgHd0Q2dYg1trsTzV30KfgVZ-Psi4phsiy-OCxGlt82wbJl1p3caCh3AWWNzGWQSbvD46YdNuon7oDe1X1Dm_GEJtWOGkYXPAc/s1600/San+Fernando+Cathedral.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRifO1K_Gn1TMnk_zT1NvOfMZx3ZHgtWbsqlCtYzIITgHd0Q2dYg1trsTzV30KfgVZ-Psi4phsiy-OCxGlt82wbJl1p3caCh3AWWNzGWQSbvD46YdNuon7oDe1X1Dm_GEJtWOGkYXPAc/s320/San+Fernando+Cathedral.JPG" width="320" /></a></div>
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<span style="background-color: white;">View of the San Fernando Cathedral from my <i>amazing</i> terrace at the <a href="http://www.tripadvisor.com/Hotel_Review-g60956-d625299-Reviews-Drury_Plaza_Hotel_Riverwalk-San_Antonio_Texas.html">Drury Plaza - San Antonio Riverwalk</a> located in the restored Alamo National Bank Building, Room 971, in the San Fernando Tower! (<i>Great</i> Hotel Room!) </span></div>
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My favorite part of San Antonio is the enchanting San Antonio Riverwalk, aka., Paseo Del Rio. The San Antonio Riverwalk was transformed in the 1920s, diverting the river's flow and paving over the riverbanks, creating a pedestrian mall, home to galleries, shops, and restaurants, it is a must-see! The oldest restaurant along the Riverwalk is <a href="http://casa-rio.com/">Casa Rio</a>. The restaurant founded in 1946, sits on land first granted title in 1777 by the King of Spain. The existing Spanish Colonial hacienda became the core of Casa Rio, where the huge cedar door and window lintels, the fireplace, and the thick rock walls, are still evident. Although the food is typical, sub-par tourist faire, like most along the Riverwalk, Casa Rio is definitely a place to visit.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTJjRwLz_Ej9d8ZP7HGlbO_qrPpuEAh8ez8KdJx2ugeJCSca70Iyh4FVCuVs-IVCOHyS9gNMh3sCL1df8GFoB5oK12afeV19qrL-S5hGP6_IbrBnpT4ux_Tdtb7OU0rufKy1mktOOnKI/s1600/IMG_2987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTJjRwLz_Ej9d8ZP7HGlbO_qrPpuEAh8ez8KdJx2ugeJCSca70Iyh4FVCuVs-IVCOHyS9gNMh3sCL1df8GFoB5oK12afeV19qrL-S5hGP6_IbrBnpT4ux_Tdtb7OU0rufKy1mktOOnKI/s320/IMG_2987.JPG" width="320" /></a></div>
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View of Casa Rio from the Commerce Street Bridge, the first bridge built to span the river!</div>
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So, in honor of San Antonio, I made a classic "Chiles Rellenos," found on any self-respecting Mexican menu! Chiles Rellenos, or stuffed chiles, are one of the most emblematic dishes in Mexican cuisine, with origins dating back to the Spanish conquest of Mexico in the 16th century. It consists of roasted poblano chiles stuffed with cheese or meats and covered in an egg batter, fried, and served with a light tomato broth. Because the chiles relleno is traditionally made with poblano chiles, a term used to refer to people and things from the city and state of Puebla, it is widely considered to have originated in Puebla, and is rumored to have been created by the local nuns! This <i>delicious</i> cheese stuffed version is truly simple, no toothpicks, no dipping, no freezing, if you've never made chiles rellenos before, this is your recipe! You'll love it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkLttYIJ22zlzABtXhIRHZPO_bzL1Wg2snitIrxady2xibTwQBaYURWjX5TxJYxHCoeIKDKGMHo1BP8f0zliA5QZE3mS1Nwc__nf1G1bTWF3uDB0bW7vgSw_vipO6KszUSp_gUkeSJ_M/s1600/chile+rellenos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkLttYIJ22zlzABtXhIRHZPO_bzL1Wg2snitIrxady2xibTwQBaYURWjX5TxJYxHCoeIKDKGMHo1BP8f0zliA5QZE3mS1Nwc__nf1G1bTWF3uDB0bW7vgSw_vipO6KszUSp_gUkeSJ_M/s320/chile+rellenos.JPG" width="400" /></a></div>
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<b><u>Chiles Rellenos</u></b></div>
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Serves 4<br />
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<u>Ingredients</u>:<br />
<i>For the Salsa</i><br />
1 pound Roma tomatoes, cored and halved<br />
1/2 medium white onion, cut into 1/2" slices<br />
2 medium garlic cloves, peeled and smashed<br />
1 medium serrano chile, stemmed<br />
1 teaspoon freshly squeezed lime juice, or more to taste<br />
1 teaspoon Kosher salt, or more to taste<br />
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<i>For the Chiles Rellenos</i><br />
5 medium poblano chiles (I always make an extra one, just in case one tears beyond repair)<br />
Kosher salt and freshly ground black pepper, to season chiles<br />
8 ounces (about 3 cups) shredded Monterey Jack, Chihuahua, or queso Oaxaca cheese<br />
Flour for dusting stuffed pobanos<br />
4 large eggs, separated<br />
1/2 teaspoon Kosher salt, for the egg whites<br />
1 cup canola oil<br />
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<u>Directions</u>:<br />
<i>For the Salsa</i><br />
Preheat your broiler and arrange a rack in the upper third of the oven.<br />
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Place the tomato halves, (skin-side up), onion slices, garlic, and serrano on a baking sheet. Broil until the tomato skins start to blacken and blister, about 7 minutes. Remove from the broiler and transfer the ingredients to a blender. Add the lime juice and salt, and blend into a smooth puree. Taste and season with additional salt or lime to taste.<br />
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Transfer to a small saucepan and keep warm over very low heat.<br />
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<i>For the Chiles Rellenos</i><br />
Lay 1 chile on a cutting board so that it sits flat naturally without rolling. Using a sharp pairing knife, make two cuts forming a "T" by first slicing down the middle of the chile lengthwise from stem to tip, them making a second cut perpendicular to the first about 1/2" from the stem, slicing only halfway through the chile. <i>Don't cut the stem end completely off! </i>Carefully open the flaps to expose the interior of the chile, and using a pairing knife and/or kitchen shears, carefully remove all the seeds, ribs, and any core. <i>You can rinse the chile under cold water to flush out any extra seeds. Dry thoroughly with paper towels, inside and out. </i><span style="background-color: white;">Repeat with the remaining chiles.</span></div>
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Turn 2 gas burners to medium-high heat. Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides. Repeat with the remaining chiles. <i>Check my "<a href="http://robinsdinnernight.blogspot.com/p/techniques.html">Techniques</a>" tab for additional guidance on How to Roast a Chile.</i> If you don't have a gas stove, place all the chiles directly on a high oven rack under the broiler, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8-10 minutes. When the chiles are blackened, place in a large, heatproof bowl, and tightly cover with plastic wrap. Let cool about 15 minutes.<br />
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Using the side a knife, can use a butter knife to prevent tearing, scrape away and discard the charred skins. <i>Try not to tear the chiles!</i> Season the inside and outside of the chiles with salt and pepper. Stuff each chile, trying not to tear them, with a quarter of the cheese (about 2/3 cup) and close the flaps over the cheese. Dust lightly with flour to help batter adhere. Set aside.<br />
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Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes, set aside. Place the egg whites and 1/2 teaspoon salt in a stand mixer fitted with the whisk attachment. Beat on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer and gently fold in the egg yolks with a rubber spatula until just combined. Set aside.<br />
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Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon until it touches the bottom of the pan, the oil is ready if bubbles form around the handle.<br />
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Working with 1 chile at a time, drop about 1/2 cup of the egg batter into the oil using a rubber spatula to spread it to about the same size as the stuffed chile. <i>The batter will puff up considerably, it's supposed to! </i><br />
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Lay the chile, seam-side down on top of the mound of batter.<br />
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Drop another 1/2 cup of the batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.<br />
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Cook without disturbing until the bottom of the chile relleno is golden brown, about 2-3 minutes. Using a spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2-3 minutes. <i>(If the sides of the chile aren't browned, using a spatula or tongs, carefully turn it onto each side to brown.)</i><br />
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When done, transfer the chiles rellenos to a cooling rack and season with a pinch of salt. <i>You can place them in a low oven to keep warm, while finishing the remaining chiles.</i><br />
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<i>Plating the Dish</i><br />
Place about 1/4 of the salsa into four individual wide bowls or plates, top each with a chile relleno, garnish with a sprig of cilantro. Serve immediately, passing any remaining sauce on the side. <i>Delicioso!</i><br />
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<i>***You may also be interested in <a href="http://robinsdinnernight.blogspot.com/2013/06/the-meatwave-part-i.html">Chorizo Stuffed Poblano Peppers</a>!</i></div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com2tag:blogger.com,1999:blog-3769869173466462236.post-19742911678535026452023-06-06T00:00:00.000-05:002023-06-06T12:40:51.081-05:00Keep Austin Weird!<div dir="ltr" style="text-align: left;" trbidi="on">
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In honor of my recent Texas road-trip, I am going to share an excellent recipe for Texas sheet cake, specifically, "The Driskill's 1886 Room Chocolate Sheet Cake!" <a href="http://www.driskillhotel.com/">The Driskill Hotel</a> was built in 1886 in downtown <a href="http://www.austintexas.org/visit/plan-your-trip/visitors-center/">Austin</a>, as the showplace of cattle baron Jesse Driskill. In addition to being a legendary landmark of Texas hospitality, it is listed as a member of The Historic Hotels of America and Associated Luxury Hotels International. If you ever find yourself in Austin, staying at the Driskill will put you in the center of <i>everything</i>, including the <a href="http://www.texasexplorer.com/TexasStateCapitol.htm">Texas State Capital</a>, <a href="http://www.austinconventioncenter.com/">the Austin Convention Center</a>, <a href="http://www.highlandlakes.net/townlake/">Lady Bird Lake</a>, <a href="http://www.thelongcenter.org/thecenter.aspx?id=1014">The Long Center</a>, <a href="http://acl-live.com/">Austin City Limits at the Moody Theater</a>, as well as excellent shopping, dining, and convenient access to the colorful <a href="http://www.6street.com/">6th Street Music Scene</a>! </div>
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Like Austin, known as the "Live Music Capital of the World," and whose motto is "Keep Austin Weird," Texas sheet cake is unique all it's own! You bake an incredibly moist cake in a sheet pan, and while it is still warm, you pour the warm icing over the cake! This cake is <i>so good</i>, it is a <i>cherished</i> recipe of the Heritage Society of Austin! In addition, because this cake is so moist, you can even make it up to 2 days ahead, covered and refrigerated! It's perfect for any celebration!</div>
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<b><u>The Driskill's 1886 Room Chocolate Sheet Cake</u></b></div>
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Makes one 9"x13" sheet cake</div>
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<u>Ingredients</u>:</div>
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<i>For the Cake</i></div>
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1 cup unsalted butter</div>
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2/3 cup water</div>
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1/2 heaping cup cocoa (unsweetened)</div>
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2 cups all-purpose flour, sifted</div>
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2 cups sugar</div>
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1 teaspoon salt</div>
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2 eggs, beaten lightly</div>
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1 cup buttermilk</div>
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2 teaspoons vanilla extract</div>
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1 heaping teaspoon baking soda</div>
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<i>For the Icing</i></div>
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1/2 cup unsalted butter</div>
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3 heaping tablespoons cocoa (unsweetened)</div>
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4 tablespoons half-and-half</div>
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2 cups powdered sugar</div>
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1 cup chopped pecans, toasted</div>
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1 teaspoon vanilla extract</div>
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<u>Directions</u>:</div>
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<i>For the Cake</i></div>
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Preheat the oven to 350 degrees. Grease and flour a 9"x13" cake pan.</div>
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Melt the butter in a large, heavy saucepan over medium heat. Remove the pan from the heat and add the water and cocoa, stirring well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOk1fyCG5uT7HGR9IXO1fezzLqaKc74onOiOdkeQtAQ7sqthdK64Fg2tDDOH_MfMovkVUKIu9ep8p9o4qbG7CxGsPDY5thpzbvKp7qBWChZgbvIy3PnFz4Fc_Vy211aSimtnBH8nSjZL0/s1600/IMG_3234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOk1fyCG5uT7HGR9IXO1fezzLqaKc74onOiOdkeQtAQ7sqthdK64Fg2tDDOH_MfMovkVUKIu9ep8p9o4qbG7CxGsPDY5thpzbvKp7qBWChZgbvIy3PnFz4Fc_Vy211aSimtnBH8nSjZL0/s200/IMG_3234.JPG" width="200" /></a></div>
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Sift together the flour, sugar, and salt, and stir them into the chocolate mixture.</div>
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In a large bowl, combine the eggs, buttermilk, vanilla, and baking soda, add the chocolate mixture, and mix well.</div>
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Spoon the cake batter (or gently pour) into the prepared pan, and bake 30 minutes, or until a toothpick inserted in the center comes out clean.</div>
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<i>For the Icing</i></div>
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While the cake is baking, melt the butter with the cocoa in a heavy saucepan over medium heat. Add the half-and-half, and heat it through. Mix in the remaining ingredients, blend well, and remove the pan from the heat.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRvvu4dEtAQPdZtjMph4tiLTzDiA9da3oWukHRbAFN7MilSxbspMndwnX5iLf0CoutUQdIGSkZ6-jBPV48mZ_1AqHKgQEAakrgfuTkgUukkEhPCAGzQi-rzmYi0ot8TemrbUUes3tpL4/s1600/IMG_3237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRvvu4dEtAQPdZtjMph4tiLTzDiA9da3oWukHRbAFN7MilSxbspMndwnX5iLf0CoutUQdIGSkZ6-jBPV48mZ_1AqHKgQEAakrgfuTkgUukkEhPCAGzQi-rzmYi0ot8TemrbUUes3tpL4/s200/IMG_3237.JPG" width="200" /></a></div>
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<i>Finishing the Cake</i></div>
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While the cake and icing are still warm, gently pour the icing over the cake. Serve the cake warm or at room temperature.</div>
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Recipe adapted from <u>Texas Home Cooking</u>, by Cheryl and Bill Jamison.</div>
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Robinhttp://www.blogger.com/profile/00894692423076634369noreply@blogger.com0