tag:blogger.com,1999:blog-87357365394094364962024-03-13T23:21:34.386-04:00:|: one sweet mess :|:kitchen adventures, mishaps and masterpieceslesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-8735736539409436496.post-39478678541281640322011-01-23T21:10:00.000-05:002011-01-23T21:10:06.396-05:00The Vinegar Experiment<div style="text-align: justify;">
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Recently I stumbled upon a magazine article that detailed the steps to make your own vinegar from leftover wine. <i>What a wonderful idea!</i> I'm sort of obsessed with any kind of "make it yourself" food project. I earmarked the page, determined to try this myself the next time we had some leftover wine. </div>
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Well, the time has come. The day after opening a bottle of ridiculously <i>in</i>expensive Cabernet Sauvignon, it tasted...well, terrible. I couldn't make myself finish the bottle. Remembering the article I read, I decided to try my hand at making my own vinegar. </div>
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I did some research online and lots of articles and blog posts recommended adding a "mother" -- a slimy biproduct of vinegar production that helps to kickstart the fermentation process. I didn't have a mother...well, not <i>that</i> kind and a few articles mentioned that it's not entirely necessary. Eager to start my vinegar experiment right away, I decided to forgo the mother. Hopefully, my own vinegar will begin to form its own mother soon enough. <br />
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Another tip was to use a jar with a spigot. (This allows you to taste the vinegar without disturbing the "mother" that rises to the top.) I don't have one of those either. Alas, the show must go on! I pulled out a canning jar that I had just washed after using the canned tomatoes from this past summer's <a href="http://onesweetmess.blogspot.com/2010/07/project-lotta-tomata.html">"Project Lotta Tomata". </a></div>
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I poured the left over wine into the jar and diluted it with some water, as suggested by <a href="http://www.foodnetwork.com/how-to/ask-ted-how-to-make-homemade-vinegar/index.html">Ted in this article</a>. The jar, covered by a paper towel to allow oxygen in and to keep flies out, needs to be stored in a warm, dark place. Hmm....my tiny kitchen doesn't have a single corner that is not being used. Plus, the thought of vinegar spilling out when I (inevitably) bump it while reaching for some pot or pan makes me cringe.<br />
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So, I placed my jar in the only reasonable place I could find...the closet in our second bedroom, just between the craft scissors and my old, trusty pencil sharpener. It's my craft room/guest room. I hope the guests won't mind the smell. :-)<br />
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This little experiment should take a couple of months. Keep your fingers crossed that it works out...and that I don't spill wine/vinegar all over my carpet...and that my condo doesn't begin to wreak of vinegar. I'll keep you posted...</div>
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Here's a <a href="http://www.chow.com/food-news/54317/how-to-make-homemade-vinegar/">short video</a> from Chow.com I watched that simplifies the process. Enjoy!</div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com0tag:blogger.com,1999:blog-8735736539409436496.post-23467470603216965072010-12-17T08:49:00.001-05:002010-12-17T08:50:28.399-05:00Pecan Puffs<div class="separator" style="clear: both; text-align: center;">
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It's amazing what a little snow can do. Today was the first real snow of the winter here in Northern Virginia. By "real snow" I mean just a couple of inches. It was enough, though -- enough to get a 2 hour early release from school for thousands of giddy kids and their even more ecstatic teachers. </div>
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<tr><td class="tr-caption" style="text-align: center;">2 cups of pecans, from a highway pecan stand in Lamont, FL</td></tr>
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When I arrived home today, I practically skipped with glee down my snowy sidewalk, filled with anticipation for holiday productivity. The snow was just what I needed to get me in the holiday spirit. As if a switch had magically been turned on within me, I instantly gathered butter, pecans and other baking necessities. I lit a fire, plugged in the Christmas lights and turned on some festive tunes. Recharged with optimism, I added four tasks to my to do list for the day.</div>
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<tr><td class="tr-caption" style="text-align: center;">Finely ground pecans with 4 cute tablespoon-sized clumps of brown sugar</td></tr>
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It's hard to imagine that just the day before I was sniffly, lethargic and nursing a cold on the couch. Mindlessly surfing the television, I stopped to watche<span class="Apple-style-span" style="background-color: white;">d "<a href="http://www.hgtv.ca/blog/archive/2009/12/05/sarah-s-holiday-party-photos-and-episode-online.aspx">Sarah's Holiday Party</a>"</span> on HGTV. How had I not discovered this woman before? I was impressed and slightly envious of her gorgeous home, modern style, and seemingly endless amounts of time and money to prep for a fabulous holiday shindig. That's beside the point... </div>
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More to the point were these Pecan Puffs. Sarah made them for her holiday party and I immediately decided I needed to make them <i>ASAP</i>. This vintage recipe combines some of my favorite ingredients: butter, pecans, and a heavy dusting of powdered sugar. Need I say more? Motivated by my snow-induced burst of energy, I immediately began prepping for my own batch of Pecan Puffs. </div>
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These wintery puffs couldn't be easier to make. The ingredients are simple -- just butter, pecans, brown sugar, cake flour, and vanilla. Even better, you can quickly whip up the batter in a food processor. When you take them out of the oven you top them off with a thick dusting of <s>snow</s>, er, powdered sugar. The sugar melts slightly into the warm cookie and helps to add a little sweetness. Once the cookies have cooled, you top them off with a fresh dusting of sugar. </div>
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Let it snow, let it snow, let it snow!</div>
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You can get the recipe (and directions for her other holiday craftiness) on <a href="http://www.facebook.com/note.php?note_id=183660238914">Sarah's facebook fan page</a>.</div>
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<i>(In the interest of full disclosure, I must admit that these cookies, sadly, didn't live up to my expectations. I'm not sure what I expected, but they didn't quite hit the spot. Mine didn't turn out as puffy as Sarah's. I knew the cookies would be very crumbly and then instantly melt in my mouth. However, I wasn't prepared for exactly how delicate they actually were. The melt in my mouth was good...but the stick to the roof of my mouth wasn't as great. Overall, the puffs are good and remind me of cookies I had eaten long ago. They're very close to a pecan sandy. On the upside, they have an heir of nostalgia about them and their powdery white tops certainly remind me of snowy holidays.)</i></div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com0tag:blogger.com,1999:blog-8735736539409436496.post-54787077456336145082010-11-01T00:47:00.000-04:002010-11-01T00:47:15.118-04:00Velvety Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
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It's a good thing this soup tastes so good. Slicing, seeding and peeling a pumpkin is no small task. I'm not gonna lie. It's a royal pain in the patooty. At one point, as I was covered in sticky, orange strings and nursing a minor knife cut on my finger, I considered throwing in the towel and ordering pizza. </div>
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I'm so glad I didn't.</div>
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Earlier in the week, my mom mailed me a handmade book of pumpkin recipes from an old <i>Victoria</i> magazine. She's so good at "snail mail" and often sends me homemade cards and little surprises, just because. I had a couple of pumpkins on hand from our CSA, Great Country Farms, so it was the perfect time to try out several pumpkin recipes.</div>
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I made a few recipes, including sweet and spicy toasted pumpkin seeds and a vegetarian chili with chunks of pumpkin. Hands down, though, my favorite recipe was this pumpkin soup.</div>
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Once you get past the nasty peeling, seeding and slicing bit, the soup really is pretty simple. You start by finely chopping the base flavors -- lots and lots of shallots and leeks. These wonderfully mild onion-cousins (<i>yes, I made that up...</i>) are added to a large, heavy-bottomed pot with a few tablespoons of butter. Sounds good already, right?</div>
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After the shallots and leeks have softened in the butter, add vegetable stock and then...forget about it. Well, sort of. The pumpkin simmers in the stock for about half an hour until it softens. You'll just need to stir it a few times. When the pumpkin is soft, toss it all into a blender to puree. Better yet, if you have an immersion blender, you can puree it directly in the pot.</div>
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If you stopped there, you'd have a deliciously simple soup. The recipe calls for adding a fancy shmancy wild mushroom garnish and an apple cider reduction. I'm not a huge fan of wild mushrooms, so I made my garnish with crimini (baby portobello) mushrooms. The cider reduction, mixed with cream, was fine, but I think not really necessary. The cooked mushrooms added some nice textural contrast, but could be left out as well. Whether you decide to go fancy shmancy or not, I think you'll really enjoy this velvety fall soup.</div>
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Here's the proof.</div>
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<b><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #e69138;"></span></span></b></div>
<a name='more'></a><b><span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-large;">Velvety Pumpkin Soup</span></span></span></b><br />
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Adapted from <i>Victoria</i> magazine (issue unknown)</div>
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<span class="Apple-style-span"><a href="https://docs.google.com/document/edit?id=1CMt4Jxbn9od9k4ZM14k6SWLRXerNNU_dTm47XXtF77Y&hl=en&authkey=CND6s-MJ"><span class="Apple-style-span" style="background-color: white;">printer-friendly version</span></a></span></div>
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Serves 4<br />
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<u>You'll need:</u><br />
4 Tbsp unsalted butter<br />
1 1/2 c chopped shallots<br />
1 c chopped leek, white part only<br />
2 lbs pumpkin, peeled, seeded, and cut into 1/2 in pieces<br />
1 qt vegetable (or chicken) stock or broth (I used 3 cups vegetable broth + 1 cup mushroom stock)<br />
salt, to taste<br />
freshly ground pepper, to taste<br />
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<u>For the Mushroom Garnish <i>(optional)</i>:</u><br />
2 c cleaned and diced mushrooms (I used crimini; original recipe calls for wild mushrooms)<br />
1 clove minced garlic<br />
1 sprig fresh thyme, minced (or 1/2 tsp dried)<br />
1 Tbsp olive oil<br />
1/2 c vegetable (or chicken) stock or broth<br />
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<u>For the cider reduction with cream <i>(very optional)</i>:</u><br />
1 c apple cider<br />
1/4 c heavy cream<br />
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<u>Directions:</u></div>
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1. In a large, heavy-bottomed pot over medium heat, melt the butter and add the shallots and leek. Cook, stirring occasionally, 7 to 8 minutes, or until golden. Add the pumpkin and 4 cups of stock. Toss in a little salt and pepper (to taste). Bring the entire mixture to a boil and then simmer for 30 minutes, stirring occasionally.</div>
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2. Transfer the mixture, in batches, to a food processor or blender and process until smooth. Alternately, if you have an immersion blender, keep the mixture in the pot and puree it with this "handy" tool*. If you pureed the soup in the blender or food processor, return it the pan. Taste and adjust seasoning, if necessary. Return to soup to a gentle simmer, stirring, until you're ready to serve. If you choose not to make the garnish, you're done! Ladle it up and enjoy this delicious taste of fall.</div>
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3. If you choose to make the garnish, preheat the oven to 325 F before you begin to prepare the soup. In a shallow baking dish, toss the mushrooms with the garlic, thyme, olive oil, salt and pepper. Add the stock and bake for 30 minutes or until the mushrooms are tender. Let the mushrooms stand in their juices until ready to serve.</div>
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4. For the cider topping, reduce the apple cider until it is of a light syrup consistency. Remove from the heat and whisk in the heavy cream. </div>
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<br />To serve: Ladle the soup into bowls, add some cider cream and garnish with warm mushroom garnish. </div>
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*<i>Bad puns not included in original recipe.</i></div>
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<br /></div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com5tag:blogger.com,1999:blog-8735736539409436496.post-47990873482576873602010-10-16T13:05:00.001-04:002010-10-16T16:34:02.087-04:00Potato Pancakes<br />
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Kartoffelpuffern -- or potato pancakes (<i>so </i>much less fun to say) -- are a guilty pleasure of mine. Next to <a href="http://onesweetmess.blogspot.com/2010/08/english-tea-scones_23.html">scones</a>, they are my favorite breakfast/anytime item to make. Just the thought of crunchy, warm potato patties smothered in tangy sour cream and sweet apple sauce makes me swoon.<br />
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Recently (er, not <i>so</i> recently...I've been a wee bit busy lately and have fallen behind on blogging) I attended the "big dig" at Great Country Farms. It was my first potato digging experience. Well, actually, the tractor really did all the digging. It ripped up the fields and I (and dozens of kids) jumped behind the tractor, scooping up the piles of potatoes in its wake. Ryan and I left with a bag full of the freshest, best potatoes we'd ever tasted! </div>
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Thanks to my always trusty food processor, I can turn a few small potatoes and half an onion into perfectly shredded ribbons in about 3.5 seconds. From there, gather up all the potato/onion shreds into a cheesecloth or kitchen towel (even some sturdy paper towels would work) and squeeze out most of the liquid.</div>
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In a large bowl, combine the potato and onion shreds with salt, pepper, bread crumbs, and a beaten egg. I love it when the simplest ingredients produce such tasty results!</div>
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Meanwhile, heat a couple tablespoons of oil in a heavy-bottomed pan or skillet. When the oil is shiny and hot, add heaping tablespoons of the potato mixture into the pan, flatten with the back of the spoon and then cook for a couple of minutes (until the edges begin to turn golden and crispy). Heat for another 2 minutes and you're done!</div>
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I like to "accessorize" my potato pancakes the German way -- with sour cream and homemade apple sauce. They're pretty darn tasty, though, on their own.</div>
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Ready to make your own?...<br />
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<a name='more'></a><span class="Apple-style-span" style="font-size: x-large;">Potato Pancakes</span><br />
<i><span class="Apple-style-span" style="background-color: white;"><a href="https://docs.google.com/document/edit?id=1G9jXxTprjmg4XDZIx0_q1oVYJR7bFbDtXpoy7zC84bc&hl=en&authkey=CJfVxJ0J">printer friendly version</a></span></i><br />
<i><span class="Apple-style-span" style="background-color: yellow;"><br /></span></i><br />
<b><span class="Apple-style-span" style="background-color: white;">You'll need...</span></b><br />
1 pound of potatoes (~1 large baking potato -- or, in my case - 3 small potatoes)<br />
1 small onion (or half a regular sized onion)<br />
1-2 Tbsp of breadcrumbs or flour<br />
1 tsp of salt<br />
several "cranks" of freshly ground black pepper<br />
1 large egg<br />
vegetable oil, for frying<br />
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This recipe can be easily doubled for larger batches! If you follow this ratio and recipe, you should end up with about 12 potato pancakes.</div>
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<b><span class="Apple-style-span" style="background-color: white;">Directions...</span></b><br />
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<span class="Apple-style-span" style="background-color: white;">Peel and shred the potatoes. (Since I was using fresh potatoes with thin skins, I didn't peel them this time, but I normally do.) I like to slice the potatoes lengthwise and pop them into my food processor with the shredder attachment. This create long strands in a snap. I also throw in the onion and let the processor shred that too. If you don't have a food processor, you can shred the potatoes by hand and dice the onion.</span></div>
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<span class="Apple-style-span" style="background-color: white;">Gather the potato/onion mixture into a cheesecloth or dish cloth (just be warned: the potatoes may oxidize and turn your towel brown). Twist the towel and strain out most of the liquid from the potatoes.</span></div>
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<span class="Apple-style-span" style="background-color: white;">In a large bowl, combine the potatoes, onion, beaten egg, bread crumbs and salt + pepper. Stir it around a bit, until the potato shreds are completely coated.</span></div>
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Meanwhile, heat a couple tablespoons of the oil into a large, heavy pan on the stove. When the oil is shiny and hot, add heaping tablespoons of the potato mixture into the pan, flatten with the back of the spoon and then cook for a couple of minutes (until the edges begin to turn golden and crispy). Flip the pancakes and heat for another 2 minutes until both sides are golden brown.</div>
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Since you make these in batches, I usually keep the oven warm at 325 degrees. When I take a batch off the stove, I transfer them to a cookie sheet, lined with a double layer of paper towels, and keep them warm in the oven.</div>
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You will likely need to add another tablespoon of oil to your pan before each additional batch.</div>
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Serve these warm, crunchy treats with with sour cream and apple sauce. </div>
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<br /></div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com4tag:blogger.com,1999:blog-8735736539409436496.post-46121034696768126932010-10-03T22:58:00.003-04:002010-10-03T23:03:43.962-04:00Cheese Stuffed Fried Pumpkin Blossoms<div style="text-align: justify;">
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I've been dreaming about making this dish for a while -- ever since I saw a version of fried zucchini blossoms featured in a food magazine last year. Mind you, I'd never actually eaten stuffed blossoms of any kind, but I could immediately tell that it would be one of those "love at first bite" dishes. The magazine promised me that these various squash blossoms were often sold at farmers' markets. Once summer arrived, I immediately set out in search of these edible flowers. </div>
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I searched...and I searched...and I searched. Now with October settled upon us, I had all but given up on finding these elusive treats. (One day, several weeks back, I did spy a lone squsah blossom in a stranger's yard and almost plucked it for myself...almost.)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">There's a small bit of prep involved before you can eat the blossoms. It feels a bit invasive as you pull out the stamen, but it has to go. Poor guy.</span></td></tr>
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Today we visited Great Country Farms in search of a few perfect pumpkins. I was pretty excited. As I confessed to Ryan on our hayride out to the fields, I had never before actually <i>picked</i> a pumpkin. My previous pumpkin picking experiences consisted of choosing the best pumpkin from the grocery store. (I don't think we even had pumpkin patches in Florida. That's my story, at least, and I'm sticking to it!)</div>
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As we tumbled out of the hayride, I immediately saw them! Little children ran to claim their pumpkin prizes and I began plucking the pumpkin blossoms with equal fervor. They were just like the squash blossoms I'd been searching for -- delicate and yellow and just plain beautiful. </div>
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I gathered all the blossoms that I could hold in one hand and then rejoined Ryan to help choose a pumpkin. We did take home a couple of pumpkins today -- one for decoration and one for eating -- but it was the blossoms that really made the trip a success.</div>
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<tr><td class="tr-caption" style="text-align: center;">Stuffed.</td></tr>
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This fall, if your family makes a trip out to the pumpkin patch, make sure to take home some blossoms and try this dish! Just make sure to use the blossoms on the day you pick them.</div>
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</div>
<a name='more'></a><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: orange;">Cheese Stuffed Fried Pumpkin Blossoms</span></span><br />
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adapted from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-cheese-stuffed-zucchini-blossoms-recipe/index.html"><span class="Apple-style-span" style="background-color: white;">Giada</span><span class="Apple-style-span" style="background-color: white;"> </span><span class="Apple-style-span" style="background-color: white;">de</span><span class="Apple-style-span" style="background-color: white;"> </span><span class="Apple-style-span" style="background-color: white;">Laurentiis</span></a></div>
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<i><span class="Apple-style-span" style="background-color: white;"><a href="https://docs.google.com/document/edit?id=14O5cnWvMSxsP5toLeZvGqNQGUVxNHiVQmEDLUEysZBA&hl=en&authkey=CJugiswD">printer friendly version</a></span></i></div>
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<b>You'll need...</b></div>
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1 cup all purpose flower</div>
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1 cup sparkling water</div>
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3/4 tsp salt, plus more for seasoning</div>
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<u>for the filling</u>:</div>
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2 oz goat cheese, room temperature</div>
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1 oz cream cheese, room temperature</div>
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1 Tbsp half and half</div>
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1 Tbsp chopped fresh basil</div>
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1 Tbsp fresh thyme</div>
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1 Tbsp minced garlic</div>
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salt + pepper, to taste</div>
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7-8 zucchini or pumpkin blossoms</div>
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oil, for frying</div>
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<b>Directions...</b></div>
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To prepare the blossoms, trim the stems to about 1 inch. Carefully open the petals and remove the stamen. Gently rinse the blossoms and set aside.</div>
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In a medium bowl, combine the flour, salt and sparkling water together -- stir until smooth. Set aside</div>
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In a large, heavy-bottomed pan, heat the oil to 350 degrees while you prepare the rest.</div>
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In a small bowl, combine the ingredients for the filling. Carefully spoon about 1-2 tsp of the filling into each blossom. Gently twist the blossoms to seal. Dip the blossoms into the batter, allowing the excess to drip off. Fry a few at a time for 1-2 minutes, until golden. Allow them to drain on a paper-towel lined plate. Sprinkle with salt to season and serve with marinara sauce. </div>
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<br /></div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com0tag:blogger.com,1999:blog-8735736539409436496.post-41600545231596729312010-09-22T08:00:00.003-04:002010-09-22T08:00:02.809-04:00Homemade Apple-Pear Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm5.static.flickr.com/4105/4982952755_5453c25fda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4105/4982952755_5453c25fda.jpg" width="400" /></a></div>
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This recipe was originally going to be an apple crisp. It's been one of these weeks, however, when nothing has gone quite as planned. After several days of neglect, the lovely gala apples on my kitchen counter had begun to look a bit homely. Since the apples were turning to mush, I decided to just go with it and make applesauce instead. Spying some equally neglected Asian plums, I threw them into the mix as well.</div>
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The result was a simple, wholesome delight. </div>
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Now that we are in the throws of apple season, I <s>encourage</s> insist that you make your applesauce. It's quick, easy and super versatile. You can use any kind of apple (or a mixture) andt can adjust the seasoning and sweetness to your own preferences. Best of all, picking your own apples and making apple sauce makes a great memory!</div>
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<a href="http://farm5.static.flickr.com/4127/4982939629_7049cd5abc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://farm5.static.flickr.com/4127/4982939629_7049cd5abc.jpg" width="400" /></a></div>
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The recipe below can be easily doubled. It will keep about a week in the refrigerator or up to six months in the freezer.</div>
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<tr><td class="tr-caption" style="text-align: center;">Chunky -- just the way I like it! Feel free to mash it up more or run it through a food mill to get a smoother sauce.</td></tr>
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<span class="Apple-style-span" style="color: #e06666;"><b><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: x-large;">Homemade Apple-Pear Sauce</span></span></b></span></div>
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<i><span class="Apple-style-span" style="background-color: white;"><a href="https://docs.google.com/document/edit?id=1ReV8UZLLZ4Aa6K7ZAjwp0hM1JZCLEGpUdbAEAFM40I8&hl=en&authkey=CN7btYwM">printer friendly version</a></span></i></div>
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<b>You'll need...</b></div>
<div style="text-align: justify;">
3 pounds total of apples and pears (I used about 2 pounds of apples and 1 pound of pears)</div>
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1/2 cup of water</div>
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2 Tbsp lemon juice</div>
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pinch of salt</div>
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sugar, to taste (I used about 2 Tbsp)</div>
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cinnamon, to taste (optional) -- I used just a few shakes</div>
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<b>Directions...</b></div>
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Peel, core and roughly chop the apples and pears – sprinkling with the lemon juice as you go, to avoid browning.</div>
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Add the water and apples/pears to a large pot on the stove. Bring them to a boil over medium-high heat and then simmer for 10-20 minutes, until the apples/pears are soft. (If you're using only apples, the time may be closer to only 10 minutes. I found that the pears took longer to soften -- depending on how ripe they are.)</div>
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Once the apples and pears are soft, add the salt, sugar and cinnamon. Stir to allow the sugar to dissolve and then mash the apples/pears, using a potato masher. I like my applesauce a little chunky, so I didn't mash them too much.</div>
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Taste the sauce and add more sugar and/or cinnamon if you think it needs it. </div>
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That's it! <i>So easy</i>.</div>
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Now that I've picked apples and made applesauce I feel like fall has officially arrived. Let the leaf color changing begin!</div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com1tag:blogger.com,1999:blog-8735736539409436496.post-74523264728769816382010-09-19T22:07:00.000-04:002010-09-19T22:07:00.161-04:00Tofu Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm5.static.flickr.com/4131/4962866898_6b936d07c9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://farm5.static.flickr.com/4131/4962866898_6b936d07c9.jpg" width="400" /></a></div>
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I fully recognize that, by posting anything with "tofu" in the title, I may send my readers (all 6 of you!) running for the hills. I am a vegetarian, though, and much of what I cook does center around this versatile protein. If you're still reading at this point, I promise that these "meat" balls are well worth a try! The <a href="http://onesweetmess.blogspot.com/2010/09/my-favorite-two-quick-easy-sauces.html">pesto</a> (from last week's post) is the secret ingredient that takes these balls from simply a source of protein to a tasty standout.</div>
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I first started making these tofu balls about a year ago. Disgusted by the lack of decent "meatless" meatballs, I decided to try and make my own. Back in my meat-eating days, meatballs were one of my favorite things to cook (and eat). I realized I could use many of the same ingredients (minus the meat, of course) and come up with my own tasty vegetarian version of a meatball. After all, once you put garlic, cheese, breadcrumbs and fresh herbs into just about anything, the result is usually pretty amazing.</div>
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The first several versions of my tofu balls were good, but last week I managed to make them delicious. Tofu? Delicious?! <i>Oh yes!</i></div>
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It happened sort of by accident. It was one of those days when I was trying to clean out the refrigerator and pantry to use up all my ingredients that were about to bite the dust. As it so happened, "leftover frenzy" gave way to a masterpiece. </div>
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Unfortunately, when I sat down to write this post, I couldn't find my notes. (Normally when I cook something for the blog I keep notes as I cook so I can tell you exactly what I used and how I used it.) It's entirely possible that I didn't even write any notes for this meal, since I didn't expect the result to be so yummy. </div>
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Alas, here is my best recollection of this surprise winner of a meal. The measurements are approximate and my best guess of what I actually included. Maybe, despite all of my ambiguity, you'll create your own meatless masterpiece!</div>
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<a name='more'></a><b><span class="Apple-style-span" style="font-size: x-large;">Tofu Meatballs</span></b><br />
<i><span class="Apple-style-span" style="background-color: white;"><a href="https://docs.google.com/document/edit?id=1BxaU7uZtIDRFyWAepX79OOeUBcdR_64Gre9_AGD0Nu8&hl=en&authkey=CM6Yj84J">printer friendly version</a></span></i><br />
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<b>You'll need...</b><br />
1/2 block firm or extra firm tofu<br />
<i>(If you have a whole block, go ahead and double the recipe. Remember, I was working with leftovers)</i><br />
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1 egg, beaten<br />
3 Tbsp sun dried tomatoes, coarsely chopped<br />
half of a small-medium onion, chopped<br />
2-3 cloves of garlic, finely chopped<br />
1/3 cup shredded cheese (Parmesan, mozzarella, Asiago -- whatever you have on hand)<br />
2-3 Tbsp basil pesto<br />
2-3 Tbsp fresh herbs (I used basil and thyme)<br />
1/4 cup bread crumbs<br />
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olive oil<br />
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<b>Directions...</b><br />
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Preheat the oven to 375 and drizzle a little olive oil into a baking dish.</div>
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Crumble the tofu onto a cheesecloth or several paper towels. Gather the cloth into a sack and squeeze most of the water out of the tofu. Transfer the dried tofu into a bowl.</div>
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Add the rest of the ingredients to the tofu and combine. If the mixture seems a little dry, add a smidge of olive oil. Now for the <s>messy</s> best part...</div>
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Grab a small palm-full of the tofu mixture and roll it into a ball, pressing it a little so it holds together. (I know that squeezing is a "no no" when making real meat balls, but it's sort of a necessity when using tofu -- since there's not a lot of fat to hold the balls together on their own.)</div>
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Place the balls into the prepared dish. I usually drizzle a little olive oil over the top, once they're all in the dish. This time, since I used pesto, the extra bit of olive oil seemed a bit overkill. You decide, though.</div>
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Bake until the balls begin to brown, about 20 minutes.</div>
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If you want to make a basic tomato sauce to go with the "meat"balls, here is a old standard of mine...</div>
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In a couple tablespoons of olive oil, over medium high heat, sauté half an onion, chopped, with several cloves of garlic, finely chopped. Stir in a can of crushed tomatoes. Add a couple teaspoons of dried herbs (or a couple tablespoons of fresh herbs), a pinch of red pepper flakes, salt and pepper to taste and a bay leaf. Lower the heat and simmer, covered, until your ready to eat. Don't forget to remove the bay leaf before you eat. </div>
<br />lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com1tag:blogger.com,1999:blog-8735736539409436496.post-82073117664744738092010-09-12T23:29:00.000-04:002010-09-12T23:29:34.882-04:00My Favorite Two Quick & Easy Sauces<div class="separator" style="clear: both; text-align: center;">
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It's the beginning of a new school year, so I'm working really long hours and getting home feeling a bit bedraggled. If I manage to cook anything at all right now, it's got to be quick and easy. That's where my food processor comes in.</div>
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If you couldn't already tell, my food processor is the one kitchen gadget that I couldn't live without. It is such a time saver and allows me to quickly whip up many of my favorite meals, including these two sauces: Basil Pesto and my "Ready in a Blitz" Roasted Tomato Sauce.</div>
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<span class="Apple-style-span"><b><span class="Apple-style-span" style="color: #38761d;"><span class="Apple-style-span" style="font-size: x-large;">Pesto</span></span></b></span></div>
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I love, love, love pesto. Each time I eat it, I'm reminded of a trip I took with my mom to the Liguria region of Italy (the region where pesto originated). We were hiking through the beautiful "Cinque Terre" and ate pesto with fresh pasta at least once each day. We also ate lots of Nutella, but that's for a different post...</div>
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Pesto ("Genovese Pesto") is traditionally made with basil, pine nuts, garlic, salt and olive oil. A hard cheese (like Parmesan) is also usually incorporated. I pretty much stick to these ingredients, but one time a couple of years ago I was out of pine nuts. The only nut I had available was a bag of pecans in the freezer. So, I shrugged and tossed them in. The result was so surprisingly good that I've used pecans in my pesto ever since. </div>
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Pesto is one of those sauces that I've made so many times that I no longer need to measure anything. I just toss in the amount that looks "right". For those of you who need measurements, I've tried my best to include precise amounts below. Feel free to make adjustments that match your tastes:</div>
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<b>You'll need...</b><br />
1/4 cup nuts (pine nuts, walnuts or <i>pecans!</i>)<br />
2 cups packed fresh basil<br />
1/2 cup grated Parmesan<br />
3 cloves of garlic (plus or minus a clove, based on your taste)<br />
1/2 tsp salt<br />
1/4 tsp freshly ground black pepper<br />
2 Tbsp olive oil<br />
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<b>Directions...</b><br />
Add all the ingredients (minus the oil) to the food processor. Turn on the processor and stream in the olive oil while it pulses. Process until smooth. Taste and adjust seasoning if necessary.<br />
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Now, spoon over some pasta and pretend you're in Italy. Buon Appetito!<br />
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<span class="Apple-style-span"><b><span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: x-large;">Ready in a Blitz Roasted Tomato Sauce</span></span></b></span></div>
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I love the taste of roasted vegetables. Roasting vegetables brings out a rich depth of flavor, caramelizing them and making them just plain really, really good. Tomatoes and garlic are two of my favorites to roast. If you decide to make this, hurry before the last of the summer tomatoes escape. </div>
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I love this recipe for a work day because I can get home, prep the veggies in about 5 minutes and put them in the oven to roast. Then, I can use the next 20 minutes or so to prep the rest of the dinner or set the table or just kick back and enjoy a glass of wine. Before I know it...<i>ding</i>...the veggies are done and all I have to do is slide them into the food processor. I simply pulse 5 seconds and...dinner's ready!</div>
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<b>You'll need...</b><br />
tomatoes (any amount)<br />
onion (about 1/2 a small onion per 3 medium tomatoes)<br />
garlic (to taste -- I like a 3 or 4 cloves per 3 medium tomatoes)<br />
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(+ any other veggies you have on hand that you think would be yummy. I think carrots or shallots or red pepper would be nice.)<br />
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olive oil, for drizzling<br />
salt + pepper, to taste<br />
fresh or dried herbs (I usually use thyme and/or basil)<br />
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<b>Directions...</b><br />
Preheat the oven to 400.<br />
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Slice the tomatoes in half or quarters and place them on a sheet pan, covered in parchment. Slice the onion into large chunks (roughly the size of the tomatoes) and place on the pan, with the garlic. Drizzle olive oil over all the veggies and sprinkle with salt and freshly ground pepper.</div>
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Place the veggies into the oven and roast for 20-30 minutes, until browned and slightly caramelized. You may need to pull the garlic out early so it doesn't burn.</div>
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(Near the end of the roasting process, cook your pasta so it will be ready in time.)</div>
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Once roasted, slide all the veggies into a food processor, add herbs and pulse until a smooth sauce. </div>
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That's it. Really!</div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com2tag:blogger.com,1999:blog-8735736539409436496.post-37836997474765091812010-09-05T23:27:00.004-04:002010-09-05T23:30:10.903-04:00Spinach Salad with Warmed Goat Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/ryanandleslie/4891763694/" style="margin-left: 1em; margin-right: 1em;" title="IMG_1284 by Wybork?, on Flickr"><img alt="IMG_1284" height="266" src="http://farm5.static.flickr.com/4138/4891763694_9dbb7e80a7.jpg" width="400" /></a></div>
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One fall, a couple of years ago, Ryan and I attended a weekend conference near Harper's Ferry, West Virginia. The event was for a great cause, but by late Saturday afternoon I had reached my fill of meetings, brain storming sessions, and bad hotel catering. I convinced Ryan that we should skip the last workshop and steal away to nearby Charles Town to see what we could find.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Such a cute little onion! I was all out of shallots, so I used this little guy in the dressing.</span><span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
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That evening was pure serendipity. Thanks to our little side trip, we discovered <a href="http://www.wvdish.com/">Dish</a>, a bistro that had just opened a few weeks before. The menu was filled with simple "comfort" foods with a modern, healthy twist and everything was made from local, seasonal ingredients. In other words, right up our alley. Everything we tried was <i>so good</i>. We liked it so much that we skipped our morning events and returned for breakfast the next day. </div>
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One of our favorite parts of the meal was a spinach salad with warmed, crusted goat cheese. So simple and yet it was to die for. I may be a vegetarian, but I do not usually say this about salads. Ever. When we arrived home after the weekend, I was determined to recreate this leafy morsel. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Dental floss is a quick way to slice the cheese without "squashing" it with the weight of a knife</span></td></tr>
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I think I've come pretty close. This is such a great salad because it's so easy, very quick to put together and truly satisfying. It's a wonderful blend of complementary textures and flavors -- creamy with crunchy, savory with sweet.</div>
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Because it's so quick and easy to make, the salad is the perfect week day meal. The dressing makes enough for 2 dinner-sized salads and I usually have enough to make a salad for my lunch the next day. When I pack the salad for lunch, I simply crumble fresh goat cheese over the top. This is a lighter, even easier way to prepare the dish-- and it's just as delicious.</div>
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I don't normally add candied pecan topping to the salad, but it's been a tough week. I decided to treat myself after a long, hard day!</div>
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<span class="Apple-style-span" style="font-size: x-large;">Spinach Salad with Warmed Goat Cheese</span></div>
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<i><span class="Apple-style-span" style="background-color: white;"><a href="https://docs.google.com/document/edit?id=17P_d9wITJLC1VI2R7j_Vno2Y5pP-WB3V3XUJ9NMjEdI&hl=en&authkey=CIOgybsK">printer friendly version</a></span></i></div>
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Serves 2</div>
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<span class="Apple-style-span" style="background-color: white;"><b>You'll need...</b></span></div>
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<span class="Apple-style-span" style="font-size: small;">(I don't normally measure anything when I make this dressing, so my measurements are approximate.)</span></div>
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<span class="Apple-style-span" style="background-color: white;"><u>dressing:</u></span></div>
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<span class="Apple-style-span" style="background-color: white;">2 tsp Dijon mustard</span></div>
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<span class="Apple-style-span" style="background-color: white;">1 Tbsp red wine vinegar (white balsamic is also good!)</span></div>
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<span class="Apple-style-span" style="background-color: white;">1/4 tsp salt</span></div>
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<span class="Apple-style-span" style="background-color: white;">freshly ground black pepper</span></div>
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<span class="Apple-style-span" style="background-color: white;">~1-2 Tbsp finely minced shallot</span></div>
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<span class="Apple-style-span" style="background-color: white;">3 Tbsp olive oil</span></div>
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<span class="Apple-style-span" style="background-color: white;"><u>salad</u>:</span></div>
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baby spinach (the amount depends on how much you want in your salad!)</div>
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<span class="Apple-style-span" style="background-color: white;">4 oz goat cheese, evenly sliced into 4-5 disks (Tip: Use unflavored dental floss to slice)</span></div>
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<span class="Apple-style-span" style="background-color: white;">1/4 c panko bread crumbs</span></div>
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<span class="Apple-style-span" style="background-color: white;">1/2 tsp salt</span></div>
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<span class="Apple-style-span" style="background-color: white;">freshly ground black pepper</span></div>
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1 egg, beaten</div>
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1-2 Tbsp butter or olive oil</div>
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a handful (or more) of dried tart cherries (cranberries could also work)</div>
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a handful (or so) of pecans</div>
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maple syrup (if you want to candy the pecans)</div>
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<b>Directions...</b></div>
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In a small bowl, combine the bread crumbs with salt and pepper. Dip the goat cheese slices (or "medallions" as I like to call them) in the beaten egg and then into the bread crumbs -- making sure the cheese is coated with the crumbs on all sides. Transfer the coated cheese to a plate and allow to chill in the refrigerator until you're ready to brown it.</div>
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To make the dressing, whisk all the ingredients (except the oil) together. Then, slowly stream in the olive oil, while briskly whisking it into the other ingredients. This will help emulsify the dressing, so it doesn't separate. Set the dressing aside.</div>
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Toss the spinach in the dressing. I like to use my fingers to coat the spinach -- this helps to ensure an even coating. It also helps you to not "over dress" the spinach.</div>
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In a pan over medium-high heat, melt the butter/oil. When the butter is hot, add the goat cheese medallions and brown on both sides. Top the spinach with the warmed goat cheese and sprinkle the cherries and pecans* on top.</div>
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*If you want to candy the pecans, throw the pecans in a small fry pan over medium high heat. Drizzle enough maple syrup over the pecans to coat. Toss the pecans and allow the syrup to get bubbly. Continue to heat the pecans for about 5 minutes, stirring a few times with a wooden spoon. Transfer the pecans to a sheet of waxed paper to cool.</div>
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<span class="Apple-style-span" style="background-color: white;"><br /></span></div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com1tag:blogger.com,1999:blog-8735736539409436496.post-62500357634813760682010-08-23T23:16:00.001-04:002010-08-23T23:24:33.060-04:00English Tea Scones<div style="text-align: justify;">
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I'm not sure exactly when my fascination with the British began. I'm sure my mom and Jane Austen had something to do with it. There was <i>a lot</i> of <i><a href="http://www.amazon.com/Pride-Prejudice-Restored-Colin-Firth/dp/B00364K6YW?ie=UTF8&tag=one0a2-20&link_code=btl&camp=213689&creative=392969" target="_blank">Pride and Prejudice</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one0a2-20&l=btl&camp=213689&creative=392969&o=1&a=B00364K6YW" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> <span class="Apple-style-span" style="font-style: normal;">and </span><a href="http://www.amazon.com/Enchanted-April-Josie-Lawrence/dp/B00005JL1R?ie=UTF8&tag=one0a2-20&link_code=btl&camp=213689&creative=392969" target="_blank">Enchanted April</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one0a2-20&l=btl&camp=213689&creative=392969&o=1&a=B00005JL1R" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> <span class="Apple-style-span" style="font-style: normal;">in my upbringing </span></i>, with a little <i><a href="http://www.amazon.com/Keeping-Up-Appearances-Full-Bouquet/dp/B0019MFY36?ie=UTF8&tag=one0a2-20&link_code=btl&camp=213689&creative=392969" target="_blank">Keeping Up Appearances</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one0a2-20&l=btl&camp=213689&creative=392969&o=1&a=B0019MFY36" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> <span class="Apple-style-span" style="font-style: normal;">thrown in for good measure. There were also a lot of fake British accents, tea parties and, of course, scones. Sometime in high school I taught myself to make scones and they remain one my absolute favorite things to bake. Ever.</span></i></div>
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<tr><td class="tr-caption" style="text-align: center;">This was a plain batch -- plain, but ever so tasty</td></tr>
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<i><span class="Apple-style-span" style="font-style: normal;">I really don't need a good excuse to bake scones. Friends visiting? </span>Time to bake scones<span class="Apple-style-span" style="font-style: normal;">. Ladies' get together? </span>Must bake scones<span class="Apple-style-span" style="font-style: normal;">. It's Saturday...</span>scones<span class="Apple-style-span" style="font-style: normal;">! So, for Gretta's bridal shower, what did I offer to bring? Well, scones, of course! I was delighted that they turned out to be such a hit, especially considering that I mindlessly left my favorite scone accompaniment, my "faux Devonshire cream", at home in the refrigerator. tsk, tsk, tsk...</span></i><br />
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<tr><td class="tr-caption" style="text-align: center;">How sweet! I added dried tart cherries to the heart-shaped scones. I only wish I had added more!</td></tr>
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<i><span class="Apple-style-span" style="font-style: normal;">As an aside, I almost always make scones by hand. A couple of times I have tried using the food processor to cut in the butter and combine the dough, but it's just not the same. I don't mean the taste and texture aren't the same -- those don't really seem to suffer. It the experience for me that changes. When you make scones by hand, the smell of butter billows up as you're cutting it into the flour. Then, after folding in the liquid ingredients, I love to plunge my hands into it the bowl and gently knead the crumbly mess into a uniform dough. A food processor just takes too much of the pleasure away...and far too much of the necessary mess. While preparing the dough in the food processor will shave off a few minutes, you can still whip up a batch rather quickly, especially once you get the hang of it.</span></i><br />
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<tr><td class="tr-caption" style="text-align: center;">I love how these herbs serve double duty. <br />
They are both a beautiful table decoration <br />
and a very useful party favor!</td></tr>
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<i><span class="Apple-style-span" style="font-style: normal;">The recipe below is a basic tea scone recipe. It's wonderfully adaptable and I'll share some of the small ways I sometimes change it up. </span></i><br />
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<i><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #6aa84f;">English Tea Scones</span></span></span></span></i><br />
<i><span class="Apple-style-span"><a href="https://docs.google.com/document/edit?id=11nuOByAYguAhmgTpkJNNYNpPBKFe6xlqQC7jmZylY6Q&hl=en&authkey=CKHVoT8"><span class="Apple-style-span" style="background-color: white;">printer friendly version</span></a></span></i><br />
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<u><b>You'll need:</b></u><br />
2 cups (280 grams) all purpose flour<br />
2 tsp (8 grams) baking powder<br />
3 Tbsp (52 grams) granulated sugar<br />
1/2 tsp (3 grams) salt<br />
1/3 cup (5 1/3 Tbsp or 76 grams) unsalted butter - cut into small cubes<br />
zest of one lemon<br />
1/2 cup milk<br />
1 large egg, beaten<br />
1 tsp vanilla extract<br />
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Optional: 1/3 - 1/2 cup of dried cherries, cranberries, raisins, chocolate chips, nuts -- be creative! <br />
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<u>Egg wash:</u><br />
1 large egg, beaten<br />
1 Tbsp milk<br />
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<u><b>Directions:</b></u><br />
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Preheat oven to 400 F. Line a baking sheet with parchment paper or a silicon sheet. Mix together the beaten egg and milk for the egg wash and set aside.<br />
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Zest the lemon and prepare any "extras" you may want to add. This time, I'm adding about 1/3 cup of dried tart cherries. These were wonderful in the scones and I only wish I had added more!<br />
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I am certainly not a pastry chef, but I do know one of the cardinal rules of baking pastry -- keep <i>everything cold</i>. This keeps the crucial ingredient, butter, from melting and helps the final product to end up flaky, tender and extra fabulous. When prepping the ingredients, work quickly to cube the butter and then immediately place it in the fridge.<br />
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As for the dry ingredients, sift the flour, baking powder, sugar and salt together. Then, whisk them away into the fridge! (I've added the weights for the dry ingredients because I like to use my kitchen scale to measure these. I don't have to use measuring cups -- I just sift them into the bowl and over the scale until I get to the correct weight. For baking, I really like the precision of weight measurements over volume.)<br />
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In a measuring cup mix together the beaten egg, the 1/2 cup of milk and the vanilla. Then -- you guessed it -- put it in the refrigerator.</div>
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With a pastry blender (or two forks....or in a food processor, if you must) "cut" the butter into flour until it resembles course crumbs. You really just want to make sure the butter is all broken down into even smaller pieces and each piece is coated with flour. This is one of my favorite parts. <i>Oh</i> <i>the glorious smell of butter!</i></div>
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Don't let the butter get too warm -- remember, we want it to stay chilled until it makes it into the oven. As soon as all the bits are coated in flour, use your hand to make a well in the center of the dry ingredients and then pour in the egg/milk mixture. Quickly stir the liquid in, just until it's a mostly dry, shaggy mess. I suppose the other cardinal rule of pastry making is not to overwork the dough.</div>
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I usually knead the dough a few times in the bowl before turning it out on the counter. You can see in the picture below that I get a little ahead of myself and I dumped out the mess before any kneading. I guess handling a camera with gooey fingers while baking will throw off your rhythm...<br />
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<a href="http://farm5.static.flickr.com/4073/4872226084_0b774eddbf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://farm5.static.flickr.com/4073/4872226084_0b774eddbf.jpg" width="400" /></a></div>
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Knead the dough just until it all comes together -- and not a second more.</div>
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<a href="http://farm5.static.flickr.com/4121/4872228272_0df3790dbb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://farm5.static.flickr.com/4121/4872228272_0df3790dbb.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-style: normal;">Using a rolling pin, quickly roll the dough until it is about 1/2 inch think. If the dough seems overly sticky, lightly dust it with flour before rolling.</span></div>
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<tr><td style="text-align: center;"><a href="http://farm5.static.flickr.com/4082/4871622177_522ffaf15f.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://farm5.static.flickr.com/4082/4871622177_522ffaf15f.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can you see the little chunks of butter? Those are going to make the scones <i>so</i> good.</td></tr>
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<i><span class="Apple-style-span" style="font-style: normal;">Use a cookie or biscuit cutter, dipped in flour, to cut out the scones. Roll any leftover scraps and cut the remaining dough. Brush the egg wash over the top and sprinkle with sugar, if you so desire.</span></i></div>
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<span class="Apple-style-span" style="font-style: normal;">Pop these little cuties into the hot oven and bake until golden brown on top -- about 15 minutes. I always check them a few minutes early, just to be sure.</span><br />
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<span class="Apple-style-span" style="font-style: normal;">Enjoy plain or with jam (blackberry is my favorite), lemon curd or whipped cream.</span></div>
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</div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com0tag:blogger.com,1999:blog-8735736539409436496.post-21071525195483712892010-08-23T16:19:00.003-04:002010-08-29T16:54:04.464-04:00Wonky Formatting<div style="text-align: justify;">
It seems I've been fighting with Google all day. At work I was fighting with a Google Doc that just wouldn't cooperate and now my blog formatting is publishing all wonky. Sorry for the huge gaps in the <a href="http://onesweetmess.blogspot.com/2010/08/english-tea-scones_23.html">scones post</a>. I'm putting up the white flag and giving up. Google wins.</div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com0tag:blogger.com,1999:blog-8735736539409436496.post-35028768972484970942010-08-18T09:27:00.000-04:002010-08-18T09:27:33.890-04:00Corn Chowder<div style="text-align: justify;">
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<tr><td style="text-align: center;"><a href="http://farm5.static.flickr.com/4120/4865069516_e549963ac3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://farm5.static.flickr.com/4120/4865069516_e549963ac3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I really wish this photo did the chowder justice. The green bits are fresh jalapeno - for a spicy twist. </td></tr>
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My return to work has reminded me that summer is, sadly, drawing to an end. While I won't miss the excessive heat and humidity, I am going to miss entire days of doing whatever I please and, of course, the wonderful array of gorgeous produce that only comes around during these months of sweat and bad hair days. Oh the vibrant reds and greens of summer veggies and berries the color of gemstones! And then there is sweet summer corn.<br />
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<tr><td style="text-align: center;"><a href="http://farm5.static.flickr.com/4074/4864436123_76e94d3196.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://farm5.static.flickr.com/4074/4864436123_76e94d3196.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bundt cake pan is the perfect tool for slicing the corn off the cob! Just position the corn cob on the middle tube thingy (so technical) and, as you slice off the kernels, they'll fall into the pan. ...Well, most of them will. Only a few cheeky ones will hop onto your floor.</td></tr>
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Sweet and simple -- corn is one of my favorite summer crops. Lucky for me it's one of the most abundant summer veggies <i>and</i> one of the easiest to prepare. I usually just boil it for a couple of minutes and eat it on the cob - no butter, no salt. Just pure, sweet and tender corn. So good.<br />
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<tr><td class="tr-caption" style="text-align: center;">Once the kernels are removed, the cobs are boiled with a little s + p to make a broth for the chowder.</td></tr>
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Once or twice each summer I go for something a little more decadent. OK, <i>a lot</i> more decadent. I make summer corn chowder. The flavors in this soup are so simple, but utterly delicious. Oh, and the smell while it's cooking!! The essence of summer fills your senses...<i>without</i> the icky heat and humidity.<br />
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I discovered this recipe a few years ago in what is now one of my favorite cookbooks, <i><a href="http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836?ie=UTF8&tag=one0a2-20&link_code=btl&camp=213689&creative=392969" target="_blank">How to Cook E</a></i><i><a href="http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836?ie=UTF8&tag=one0a2-20&link_code=btl&camp=213689&creative=392969" target="_blank">verything Vegetarian</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one0a2-20&l=btl&camp=213689&creative=392969&o=1&a=0764524836" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></i> by Mark Bittman. (He also wrote <i><a href="http://www.amazon.com/Cook-Everything-Completely-Revised-Anniversary/dp/0764578650?ie=UTF8&tag=one0a2-20&link_code=btl&camp=213689&creative=392969" target="_blank">How to Cook Everything</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one0a2-20&l=btl&camp=213689&creative=392969&o=1&a=0764578650" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" />).</i> I usually only buy cookbooks that are chock full of glossy photos. This book is certainly an exception. There are no photos, but this <i>1000+</i> page book contains an amazing array of recipes and illustrated "how to" guides. If I only could have one cookbook, this one just might be my pick.<br />
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Here's the recipe. Try this summer soup before the last of the sweet corn escapes...<br />
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<a name='more'></a><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: orange;">Summer Corn Chowder</span></span><br />
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Adapted from <i><a href="http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836?ie=UTF8&tag=one0a2-20&link_code=btl&camp=213689&creative=392969" target="_blank">How to Cook Everything Vegetarian</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=one0a2-20&l=btl&camp=213689&creative=392969&o=1&a=0764524836" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px! important; padding-left: 0px! important; padding-right: 0px! important; padding-top: 0px! important;" width="1" /></i></div>
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<i><a href="https://docs.google.com/document/edit?id=1ik172WNpFTeioEN5Ndavijas-xEFS5y0MNl0eKziiMY&hl=en&authkey=CIfw_HY">printer friendly version</a></i><br />
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Makes: 4 servings<br />
Time: 1 hour</div>
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<b>You'll need:</b><br />
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kernels from 6 ears fresh corn, cobs reserved<br />
2 c water<br />
salt and freshly ground black pepper<br />
4 Tbsp grapeseed oil (or another neutral oil, like corn oil, or butter)</div>
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1/2 c. chopped scallion<br />
1/2 tsp sugar<br />
1/4 c. flour<br />
1 quart milk or half-and-half<br />
1 large baking potato, cubed into 1/2 inch pieces<br />
1 jalapeno*, seeds removed (optional)<br />
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*<span class="Apple-style-span" style="font-size: 13px;">I normally don't include the jalepeno here, but I spotted it while making the soup and decided to add it at the last minute. I enjoyed the extra spice, but I think I actually like the soup better without it.</span><br />
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<b>Directions:</b><br />
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After the corn kernels are removed, put the corn cobs and 2 cups of water in a pan with a tight-fitting lid over medium-high heat. Sprinkle with salt and pepper. Bring to a boil, then lower the heat and simmer, covered, for 30 minutes. Every once in a while "stir" the cobs...which is really just to say, shift them around a bit. Leave the cobs in the pot until you're ready to add the broth to the chowder.<br />
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Put the oil (or butter) in a large sauce pan. Once the oil is hot, add the scallion and sugar and cook, stirring occasionally, until the scallion is soft (about 1 minute). Turn the heat down to medium and stir in the flour. Cook, stirring constantly with a whisk or a wooden spoon, until the mixture starts to turn golden and the flour no longer smells raw (5-10 minutes). Add the milk and the reserved broth and turn the heat up to medium-high. Stir or whisk constantly until the flour is dissolved and the soup starts to thicken, about 2 minutes.<br />
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Stir in the corn kernels and the potato (and jalepeno, if using). Bring to a boil, then lower the heat so that the soup bubbles gently. Cover and cook, stirring occasionally, until the corn and potato are tender and the soup has thickened (10-15 minutes). <br />
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Taste, adjust seasoning as desired, and enjoy!</div>
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</div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com0tag:blogger.com,1999:blog-8735736539409436496.post-25972675674388354332010-08-14T16:26:00.001-04:002010-08-14T17:00:04.340-04:00Yay for CSA!<br />
<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="http://farm5.static.flickr.com/4115/4891255459_5b5ee109cc.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://farm5.static.flickr.com/4115/4891255459_5b5ee109cc.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our most recent shipment contained eggplant, corn, tomatoes, nectarines, white peaches, small onions and a small nasturtium (the green plant in the top right)</td></tr>
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I've mentioned our "CSA shipments" in a few posts already, so I thought I'd take some time to explain what in the world I'm talking about! To start, CSA stands for "Community Supported Agriculture". It's basically a way to support local farmers, eat more sustainably and keep agricultural profits in your area. You pay up front (usually) for the entire season. By doing so, you're making an investment in a local farm - taking on both the risks and benefits. I like this list of the <a href="http://www.newmoonfarmorganic.com/whycsa.html">10 Reasons You Should Join a CSA</a>.<br />
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<tr><td style="text-align: center;"><a href="http://farm5.static.flickr.com/4100/4864994304_ec2a6a4ce1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="http://farm5.static.flickr.com/4100/4864994304_ec2a6a4ce1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delivery Day! <br />
This is actually a "full share" amount that arrived on our doorstep. <br />
We were on vacation one week, so they held our half-share shipment <br />
during that week and sent us a full-share the week we returned.</td></tr>
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As always before making a big purchase, I took to the Internet and did some serious research. <a href="http://www.localharvest.org/">Local Harvest</a> has a terrific directory of CSAs and farmers' markets. Using this resourse, I narrowed the list down to a few good options in the area and ultimately decided upon <a href="http://www.greatcountryfarms.com/">Great Country Farms</a> in Bluemont, Virginia. I chose this farm because they had several convenient delivery/pick up options and because the cost of membership includes weekly U-Pick bonuses and <i>free </i>wine tastings at <a href="http://www.bluemontvineyard.com/">Bluemont Vineyards</a>. Not a bad deal!</div>
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<tr><td style="text-align: center;"><a href="http://farm5.static.flickr.com/4080/4890905999_7d3ec8e237.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://farm5.static.flickr.com/4080/4890905999_7d3ec8e237.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A peek inside the prize box: green beans, corn, tomatoes, onions, a cantaloupe & white and yellow peaches</td></tr>
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My hubby and I chose a "half share" membership, which is more than enough for the two of us. Our membership began during the first week in June and will continue through mid-October, for a total of 20 weeks. Each Tuesday morning we get a 5-15 pound shipment of produce delivered to our door step. It's one of my favorite parts of the week. I love to open up the mystery box and see what prizes we've been sent! Most of the items are familiar foods, but each week we'll get at least one fruit or veggie that we don't normally eat -- or have never tried. It's a great opportunity to try eating and cooking new things. It also forces us to eat seasonally and locally, which is so important.<br />
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<tr><td style="text-align: center;"><a href="http://farm5.static.flickr.com/4077/4891493482_77c351c303.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://farm5.static.flickr.com/4077/4891493482_77c351c303.jpg" width="388" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Picking at GCF -- made so many yummy treats with those berries!</td></tr>
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There are a couple of downsides to membership that I've discovered. The first was expected. Each week there is the self-inflicted pressure to not waste <i>a thing</i>. This is mostly good, I suppose, but it can become a slightly stressful ordeal during a busy week. I have been found blanching broccoli or stirring up a ramp risotto at 11pm (or later) to ensure our precious produce does not spoil. I guess you can call it grocery guilt. <br />
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<tr><td style="text-align: center;"><a href="http://farm5.static.flickr.com/4120/4890926353_cf15c15564.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="264" src="http://farm5.static.flickr.com/4120/4890926353_cf15c15564.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We took some of our freshly picked strawberries across the street to Bluemont Vineyards. <br />
I really love their Vidal Blanc...and warmed baguettes with regional cheese!</td></tr>
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The second downside was not as anticipated. I didn't realize how much I would miss shopping at farmers' markets and strolling down the produce aisle of a grocery store during the summer. Not that I <i>can't</i> still do these things, but this is where the guilt comes back into play. A trip to Whole Foods is sheer torture. A few days ago I stared longingly at the beautiful rows of berries and tomatoes -- <i>on SALE </i>-- while a voice in my head nagged, <i>"You've got all that produce at home that you can't let go to waste!" </i>Alas...<br />
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<tr><td style="text-align: center;"><a href="http://farm5.static.flickr.com/4103/4848340562_c9c0830284.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://farm5.static.flickr.com/4103/4848340562_c9c0830284.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at these cuties hanging from the tree. I couldn't believe how perfect they were! <br />
I made <i>the best</i> sour cherry pie from them. It's too bad they have such a short season. <br />
Counting down the days for next year's crop...</td></tr>
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All in all, we are very pleased with our decision to join a CSA. I love knowing the name of our farmers, the Zurchmeides, and feeling like we are supporting local agriculture. By eating more locally, our food choices are greener and more sustainable. Food that doesn't have to be shipped hundred or thousands of miles is better for the planet and better for us, as the nutrients aren't diminished over time due to the long shipping process. Prior to joining GCF, buying locally grown fruits and veggies had not yet become a strong habit or priority for us. We now can't imagine not buying locally as much as possible. We're even making more of an effort to buy local dairy products.<br />
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<tr><td style="text-align: center;"><a href="http://farm5.static.flickr.com/4116/4890944537_05f55cd13d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="http://farm5.static.flickr.com/4116/4890944537_05f55cd13d.jpg" width="400" /></a></td></tr>
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If you're not a person who likes to eat a lot of fruits and veggies, a CSA membership is definitely not for you. Also, if you hate to cook or never have the time to eat at home, save your money. For anyone who loves to cook with a lot of fresh produce, however, consider joining a CSA...or at least get yourself over to your local farmers' market once a week.<br />
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<tr><td style="text-align: center;"><a href="http://farm5.static.flickr.com/4101/4851408550_2f742d43a8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://farm5.static.flickr.com/4101/4851408550_2f742d43a8.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">GCF provides so much more than produce! <br />
They offer beautiful scenery, tons of animals to see, pet and feed, as well as lots of outdoor fun for families.</td></tr>
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<tr><td style="text-align: center;"><a href="http://farm5.static.flickr.com/4116/4851409276_1f40ff2bab.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://farm5.static.flickr.com/4116/4851409276_1f40ff2bab.jpg" width="220" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This rugged rooster greets you upon arrival at GCF</td></tr>
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I think next year we may reconsider our membership. Instead we'll make it a priority to eat locally by shopping regularly at farmers' markets. Although, I'm confident that we'll still make visits Great Country Farms (and, of course, Bluemont Vineyards!) a regular weekend affair. It will be nice to splurge at a farmers' market without all the nagging "grocery guilt"!</div>
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<br /></div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com4tag:blogger.com,1999:blog-8735736539409436496.post-1716499370808805852010-08-11T08:33:00.001-04:002010-08-11T08:39:10.722-04:00Summer Berry Cobbler<div style="text-align: center;">
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<span class="Apple-style-span" style="font-size: small;">Not long after first meeting, my good friend, Ali, and I discovered that we both love to be in the kitchen. We'd talk excitedly about the great meals and desserts we planned to make and then would hash out all the "shoulda, coulda, wouldas" afterwards. At some point, it came about that we should (one day) open up a store front together. The exact contents of this hypothetical store have changed over the years. Sometimes we plan to make it a bakery, or perhaps a bookstore / bakery (so I can have story time) and other times it's a cupcakery. Lately, though, I've thought it should be a tea house so I can spend my days baking scones and pretending to be British.</span></div>
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<span class="Apple-style-span" style="font-size: small;">This grand scheme of ours has taken a bit of a set back, now that Ali has recently moved 2,881 miles away (but who's counting?). Regardless, we still chat regularly about our latest kitchen adventures and baked goodies. Last week Ali told me about the berry cobbler she made, using berries from a local farmers' market. It sounded fabulous and so I asked her to share it here on my blog.</span></div>
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<span class="Apple-style-span" style="font-size: small;">I can't wait to try it myself...</span></div>
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<span class="Apple-style-span" style="font-size: small;">I am so excited to make my first contribution to Leslie's blog! Having a food blog is always something I have wanted and she so graciously has let me contribute to hers. I thought that I would post one of my favorite summer desserts, Summer Berry Cobbler. I love farmers markets and getting fresh produce, so when we went to the one at the Olympic Sculpture Park in Seattle, I found this gorgeous flat of summer berries. This recipe is an easy way to include all of these wonderful berries (plus the blueberries I already had in the fridge). I couldn't wait to get home and get started!</span></div>
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<span class="Apple-style-span" style="font-size: small;">What is not to like about some freshly cut berries, cinnamon, lemon juice, and zest all mixed together? </span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5503951555930538130" src="http://1.bp.blogspot.com/_rdhmFj7HWXg/TGH2x2gywJI/AAAAAAAAACE/NwgtkwzK0Pc/s320/IMG_2958.JPG" style="cursor: pointer; display: block; height: 272px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" /></span></div>
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<span class="Apple-style-span" style="font-size: small;">Then to add more yumminess, (I hope that is a word) you dollop the berries with homemade scone mix. The original recipe has you put blueberries in the scone mix, but I liked it better without them.</span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5503952127685976498" src="http://2.bp.blogspot.com/_rdhmFj7HWXg/TGH3TId6YbI/AAAAAAAAACM/eH-Z_R5GaiQ/s320/IMG_2964.JPG" style="cursor: pointer; display: block; height: 288px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" /></span></span></div>
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<span class="Apple-style-span" style="font-size: small;">Right before it gets ready to go in the oven... it already looks so good! The cook time says 25-35 minutes. I would go closer to the 35, since the scone mix can take a little longer to cook. When I've cooked it in less time, it has come out a little doughy, so just make sure that you cook it long enough!</span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5503952394945060818" src="http://2.bp.blogspot.com/_rdhmFj7HWXg/TGH3isFcX9I/AAAAAAAAACU/6V7iOPwlHB8/s320/IMG_3079.JPG" style="cursor: pointer; display: block; height: 262px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" /></span></div>
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<span class="Apple-style-span" style="font-size: small;">All done and ready to eat! I like to make a little fresh whipped cream to top mine off. What a great addition to a summer day!</span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5503952632804411282" src="http://4.bp.blogspot.com/_rdhmFj7HWXg/TGH3wiLiB5I/AAAAAAAAACc/aPjluytD_DA/s320/IMG_3070.JPG" style="cursor: pointer; display: block; height: 260px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" /></span></div>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: small;">My daughter thought it was pretty tasty too! Here is the recipe, enjoy!</span></span></span></div>
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<span class="Apple-style-span" style="color: #ff6666;"><b><span class="Apple-style-span" style="font-size: x-large;">Summer Berry Cobbler</span></b></span><br />
<span style="color: black;"><em><a href="https://docs.google.com/document/edit?id=1-T2RP0zDyWPvmGS_PjaHwdj0cdeNN9BE53URf3tXxsM&hl=en&authkey=CPvhk_IL">printer friendly version</a></em></span></div>
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(This recipe has been adapted from Food Network Kitchens)<br />
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You'll need... <br />
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<b>Berry Mix</b></div>
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1 pint blueberries</div>
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1 pint raspberries</div>
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1 pint blackberries</div>
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1 pint strawberries, hulled and sliced in half</div>
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1/2 cup granulated sugar (I used a little less to cut back on the sugar)</div>
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2 tablespoons cornstarch</div>
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juice and zest from half of a lemon</div>
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<b>Scone Mix</b></div>
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2 cups unbleached flour, plus more for rolling berries (if you use them)</div>
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1 tbsp. baking powder</div>
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1 tsp. salt</div>
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1/3 c. sugar</div>
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1/4 c. unsalted butter, chilled; cut in chunks</div>
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3/4 c. buttermilk or cream (I have used both)</div>
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1 egg</div>
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1 pint fresh blueberries (if you decide to use)<br />
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a few tbsp. melted butter and granulated sugar, for drizzling and dusting</div>
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<b>Directions:</b></div>
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Preheat oven to 400 degrees. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch, lemon juice and zest (if using). Gently stir to combine. Spread berries out on a 10-inch tart or gratin dish. Set aside and make scone mix.</div>
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In large bowl, sift together flour, baking powder, salt and sugar and mix thoroughly. Cut in butter using 2 forks or a pastry blender (I have also used a food processor and it works just fine on pulse.). The butter pieces should be coated with flour and resemble crumbs.</div>
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In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix until just incorporated - don't overwork the dough.</div>
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If you are going to use the blueberries in the scone mix, roll them in flour to coat then fold in the blueberries into batter.</div>
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Dollop spoonfuls of scone dough evenly over the top of the fruit. Leave a border around the edge of the dish for spreading. Drizzle the surface with a few tbsp. of melted butter and dust with granulated sugar. Set on a cookie sheet and make for 25 - 35 minutes or until the top is golden brown and the fruit juices are bubbling (Just make sure that the dough is cooked all the way. I have made it before where the top is golden, but dough isn't cooked all the way through yet).</div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8735736539409436496.post-84956833615786168142010-08-09T10:33:00.001-04:002010-08-09T15:58:08.579-04:00Marshmallows - Happy S'mores Day<div style="text-align: justify;">
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Who doesn't love s'mores? Gooey marshmallow, crunchy graham crackers and warm, melted chocolate...<i>I'm</i> sold! A few years ago I was on a real s'mores kick after caving to some sneaky marketing at Trader Joe's. They had marshmallows, cinnamon grahams and chocolate cleverly shelved together. I then proceeded to make s'mores in the toaster oven as a daily snack...until I ran out of the necessary ingredients. </div>
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A couple of weeks ago I read in a magazine that August 10 is "National S'mores Day". That little bit of trivia was all I needed to reignite my craving for these campfire delights. Fortunately, thanks to my trusty toaster oven, no campfire is required.</div>
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To make these s'mores extra special, I made my own marshmallows and graham crackers using a recipe in my new favorite cook book: <a href="http://www.amazon.com/Jam-Pickle-Cure-Cooking-Projects/dp/1580089585/ref=sr_1_1?ie=UTF8&s=books&qid=1281321746&sr=8-1">Jam It, Pickle It, Cure It and Other Cooking Projects</a> by Karen Solomon. (I'm not going to include the graham cracker recipe here, but let me know if you want it.) The marshmallows take the most time, about 2 hours from start to finish, and you will need a candy thermometer. There is a lot of "down" time involved, though, as you wait for the syrup to boil on the stove and later when the stand mixer miraculously turns the gelatin and syrup into bright white marshmallow fluff. These down times provided the perfect opportunity to work on the grahams, which take about an hour from start to finish.<br />
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Homemade s'mores make for a fun (and sticky!) afternoon cooking project. The grahams have such a comforting, homey quality -- just make sure not to make them too thick -- and the marshmallows are so soft and fluffy that you'll never want those dry tubes from a bag again!</div>
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Happy National S'mores Day -- why not celebrate by making your own?<br />
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<span class="Apple-style-span" style="font-size: x-large;"><b>Marshmallows</b></span></div>
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Adapted from <i>Jam It, Pickle It, Cure It! </i>by Karen Solomon</div>
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<span class="Apple-style-span" style="background-color: white;"><a href="https://docs.google.com/document/edit?id=17rTYgKMbCkq-yeJzDQ8sTaRGABb6fHq8mHGWr1TLas0&hl=en&authkey=CLjlgPwM">printer friendly version</a></span></div>
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<b><u><span class="Apple-style-span" style="background-color: white;">You'll need:</span></u></b></div>
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2/3 cup water, divided</div>
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3 (1/4 ounce) envelopes unflavored gelatin</div>
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1 cup granulated sugar</div>
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1 cup light corn syrup</div>
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pinch of kosher salt</div>
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1 tsp vanilla extract</div>
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1 cup confectioner's sugar, for dusting</div>
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(a stand mixer and candy thermometer are also necessary)</div>
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<b><u>Directions:</u></b></div>
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Lightly oil the inside of an 8 by 8 inch pan with vegetable oil. <br />
Generously coat with confectioners' sugar; set aside</div>
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Pour 1/3 cup of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water, and let it stand and soften while you proceed.</div>
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In a saucepan, off heat, combine the remaining 1/3 cup water and the granulated sugar, corn syrup, and salt. Place the pan over medium-high heat. Clip a candy thermometer to the inside of the pan and make sure it doesn't touch the bottom. Cook the mixture without stirring until it reaches 240 degrees Fahrenheit. (This may take a while, so this is a good time to start working on the graham crackers while you wait. Make sure to keep an eye on the thermometer, though!) Brush down the sides of the pan with a pastry brush, dipped in water, to wipe away any sugar crystals that form.<br />
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As soon as the syrup reaches 240 degrees, very carefully pour the hot syrup into the softened gelatin, while the mixer is on low speed. Add the vanilla, then increase the speed to medium-high. Beat the mixture for 8-13 minutes so that it becomes very white, stiff and sticky.<br />
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Spread the mixture into the prepared pan using a lightly oiled spatula. (I sprayed the spatula with cooking spray and kept it handy for when I needed to reapply.) The recipe suggests using your wet hands to press the marshmallow mixture against the corners of the pan, but I found that the oiled spatula worked fine. Allow the marshmallow to set. This should take about an hour. (While you wait, you can finish the graham crackers.)<br />
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When the marshmallow mixture has set, sift the confectioners' sugar into a shallow dish or bowl. Run a wet knife (or oiled spatula) around the edge of the cooled pan to loosen the marshmallow sheet. Remove the marshmallows from the pan -- this may take a little coaxing, but the sheet should be pretty sturdy once it's set, so don't worry. Cut into squares, using a sharp knife. It helps to wet the knife often to keep it from sticking. Toss each marshmallow in the confectioners' sugar until completely coated.<br />
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Store the marshmallows in a single layer (or between sheets of waxed paper) in an airtight container. It should last for up to 1 month.</div>
<br />lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com0tag:blogger.com,1999:blog-8735736539409436496.post-70247353576668592762010-08-06T16:00:00.002-04:002010-08-07T00:19:31.815-04:00Fresh Tomato and Brie Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/ryanandleslie/4865019906/" style="margin-left: 1em; margin-right: 1em;" title="IMG_0784 by Wybork?, on Flickr"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img alt="IMG_0784" height="266" src="http://farm5.static.flickr.com/4119/4865019906_0450feb321.jpg" width="400" /></span></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />Before marrying my roomie for life, I shared an apartment with my good friend, Gretta. Let me take a moment to tell you just a few reasons why Gretta is so great. First of all, she's very considerate and tidy, which are two of the best possible qualities in a roommate. Second, she would eagerly watch Project Runway with me...and then be able to sketch and sew her own gorgeous dresses. (She's designing and sewing her own wedding dress, for Pete's sake!!) Thirdly, Gretta used to make this tomato sauce... </span><br />
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<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/ryanandleslie/4864383653/" style="margin-left: auto; margin-right: auto;" title="Yum by Wybork?, on Flickr"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img alt="Yum" height="252" src="http://farm5.static.flickr.com/4119/4864383653_2d88d1c79d.jpg" width="400" /></span></a></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oh, this sauce. Tomato, garlic, basil and brie. What's not to love? </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Super quick and easy, this sauce is a perfect summer meal. Seriously, you can have it on the table in about 15 minutes...20 tops. The beauty of this sauce is that it requires no stove top cooking...apart from boiling some water for the pasta. You simply whizz all the ingredients in a food processor and spoon it over hot pasta. The pasta warms the sauce and slightly melts the brie. Simple and delicious.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When we received 4 tomatoes in our CSA shipment on Tuesday, I looked at those summer beauties and thought to myself...</span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Gretta's sauce!!</span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> This recipe will give you yet another reason to love summer tomatoes, food processors and good roommates.</span></div>
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<a href="http://farm5.static.flickr.com/4097/4865018646_271808fc50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="266" src="http://farm5.static.flickr.com/4097/4865018646_271808fc50.jpg" width="400" /></span></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Disclaimer: I have to admit, I learned how to make this dish by snooping over Gretta's shoulder in the kitchen. Fortunately, she made it pretty often, so I had many opportunities to master the steps by watching. I don't have an exact recipe or set of directions, but I'm going to try to quantify my "usual" steps for making the dish. Rest assured, though, it has always turned out just fine no matter the exact proportions I use...so make it your own!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here ya go...</span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
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<b><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Fresh Tomato and Brie Sauce</span></span></b></div>
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<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://docs.google.com/document/edit?id=1U4YQGP8Vvg3pYuV3Yyiqgzmk6hvfPRC_EFEXacrGXNQ&hl=en&authkey=CPLw3rQO"><span class="Apple-style-span" style="background-color: white;">printer friendly version</span></a></span></i></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-size: 9px;"><span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-size: 9px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></span></span></span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I'm going to try to quantify this recipe as much as possible, but when I make it, I never measure anything. I just start with however many tomatoes I happen to have and then adjust the rest of the ingredients accordingly. So, feel free to adjust the amounts to your tastes and preferences! I'm sure it will turn out deliciously. </span></span></span></div>
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<u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>You'll need</b></span></u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>:</b></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 medium tomatoes -- any variety will work, as long as they're nicely ripened</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 -2 cloves of garlic*</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">a large handful of basil</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5 oz of Brie, approximately (a little more or a little less will work just fine)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">olive oil (you'll stream in about 2 Tbsp)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salt + pepper, to taste</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">-----------------</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">pasta (I like to use either farfalle or linguine with this sauce)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">*I<i>'m really a huge fan of garlic and I usually put a lot in this sauce. I was using fresh garlic this time, straight from the farmer and it was wonderfully strong, so 2 cloves were more than enough. </i></span></div>
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<u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Directions</b></span></u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>:</b></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Begin by bringing a large pot of salted water to a boil. <br />While the water is heating up you can start on the sauce...</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Slice the tomatoes into quarters, remove the seeds and core. Toss them into a food processor with the garlic and basil. (You can give a quick, </span><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">very minimal </span></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">chop to the garlic and basil before adding them to the processor, if you like. The food processor is really going to do the work here, so don't bother chopping it finely at all.)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I use a sharp knife to remove the brie casing and then slice it (or pull it apart with my hands) into big chunks. Toss those into the food processor.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Finally, add a generous pinch of salt and some freshly ground black pepper. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Close the lid, turn on the food processor and stream in the olive oil through the spout. For this amount of tomatoes, I add about 2 Tbsp. Let the machine go for about 5 - 10 seconds . Turn it off, scrape down the edges and pulse it once or twice. (Before pulsing again, taste it and see if you need to add any more salt or pepper.) Just let the sauce hang out until the pasta is ready -- don't transfer it to the refrigerator. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cook the pasta until it's the way you like it. As soon as it's done, drain the pasta and spoon the sauce on top. You want the pasta to be as hot as possible so that it can warm the sauce and slightly melt the brie. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">That's it. Wasn't that easy?</span></div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com6tag:blogger.com,1999:blog-8735736539409436496.post-24754377947235791302010-08-06T15:38:00.001-04:002010-08-07T00:23:34.267-04:00Tag Clouds<div style="text-align: justify;">
This post is <em>completely</em> off topic, and probably <em>no one</em> besides me will care, but I am so excited that I have to share it anyway. In my "real" life, I'm an instructional technology specialist. This is the end of my first week back at work and the reason why there haven't been any new blog posts lately. ( I have been busy making lots of yumminess this week...posts will soon come.) I'm actually (gasp) typing this at work now. </div>
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While reading through my professional learning network (PLN) on Twitter, I came across a tweet about <a href="http://www.tagxedo.com/">tagxedo.com</a> and it's now my new favorite thing. It takes <a href="http://wordle.net/">Wordle.net</a> to a whole new level. Can't wait to brainstorm ideas for using this in the classroom, although <a href="https://docs.google.com/present/view?id=0AQuLVd7HRkD_ZG4ycmdtOV8zaGRjZG1wZDQ&hl=en">this link</a> has already given me 101 ideas.</div>
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<br />For now, here's my first Tagxedo -- a tag cloud of words taken from my blog posts thus far. Just by looking at the cloud, you can see what the majority of my posts have already been about... </div>
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<a href="http://2.bp.blogspot.com/_4362pa4W75w/TFxjsvwRJxI/AAAAAAAAABY/B-x3XNKT9oQ/s1600/cloud.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="400" src="http://2.bp.blogspot.com/_4362pa4W75w/TFxjsvwRJxI/AAAAAAAAABY/B-x3XNKT9oQ/s400/cloud.jpg" width="400" /></a></div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com0tag:blogger.com,1999:blog-8735736539409436496.post-32408622707085454822010-08-01T10:47:00.003-04:002010-08-15T13:42:40.054-04:00Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/ryanandleslie/4848143774/" style="margin-left: 1em; margin-right: 1em;" title="Zucchini Bread by Wybork?, on Flickr"><img alt="Zucchini Bread" height="261" src="http://farm5.static.flickr.com/4144/4848143774_7bc2896dd7.jpg" width="400" /></a></div>
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To me, zucchini bread is a comfort food. It's like a plane ticket home in a pan. I remember eating it a lot as a child and have always loved this slightly sweet, spiced bread with crunches of pecan tucked inside. When I went away to college, I remember calling home for just a few recipes -- and my mom's zucchini bread was one of them.</div>
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Last week we received several summer squash in our CSA shipment. Since I was home alone for most of the week, I needed a quick and easy way to use up a lot of zucchini. Zucchini bread was a great option. It's super easy and doesn't even require you to plug in a mixer!</div>
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Lots of people joke that zucchini bread is a "healthy" snack -- after all, it has vegetables, right?! Of course, no quick bread that I've ever seen is exactly a poster child for nutrition, but my version of zucchini bread does a lot to beef up the nutritional value. I've included the regular version below with notes about how I often adapt it so that I can eat my favorite quick bread with a clear<i>er</i> conscious. <br />
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One last thing -- the hardest part of this very easy recipe is grating the zucchini. You can do this in a snap if you have a food processor with a grater attachment. You'll have perfectly grated zucchini in...oh, about 5 seconds. Funny thing is, I actually enjoy grating the zucchini by hand for this recipe. I guess it just adds to the nostalgia...and the healthiness factor, since it gives my arm a nice workout!</div>
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Here ya go...<br />
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<b><span class="Apple-style-span" style="font-size: x-large;"></span></b></div>
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<b><span class="Apple-style-span" style="font-size: x-large;">Zucchini Bread</span></b></div>
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<i><a href="https://docs.google.com/document/edit?id=14QwK1oSo-xKNki16GPTsIzicQWDcC5igMnGWsVEWAnA&hl=en&authkey=CLn4sdgF">printer friendly version</a></i></div>
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This recipe has been adapted from several sources. <br />
The notes are included if you'd like to make a healthier version.</div>
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<u><br /></u><br />
<u><b>You'll need:</b></u></div>
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3 eggs</div>
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1 c. vegetable oil (or, 1 c. apple sauce)</div>
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1 c. granulated sugarm(or, turbinado sugar)</div>
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3/4 c. brown sugar</div>
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2 c. grated zucchini (just wash first, don't bother peeling)</div>
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2 tsp vanilla extract</div>
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3 c all purpose flour (you could sub 1.5 c whole wheat flour + 1.5 c all purpose flour)</div>
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3 tsp cinnamon</div>
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1/8 tsp nutmeg</div>
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1 tsp ginger (optional) </div>
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1 tsp cloves (optional)</div>
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1 tsp baking soda</div>
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1/2 tsp baking powder<br />
1 tsp salt<br />
1/2 c. chopped pecans (optional*)<br />
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Other possible additions: raisins, dried cherries or cranberries, chocolate chips, and/or flax seeds (ground or whole -- for the healthier version)<br />
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<i>*I strongly hesitate to put the word "optional" after pecans. As someone who grew up in the South, pecans are a critical ingredient in many desserts. However, I am married to a man who does not appreciate nuts in foods. Poor guy was born in Minneapolis and somehow missed the pecan gene. When baking for him, I will set aside some of the batter as "nut free" and then shake my head and mutter something like, "How could anyone not like pecans?!?"</i> </div>
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<br />
<u><b>Directions:</b></u><br />
Preheat the oven to 350. <br />
Liberally grease and lightly flour two 8x4 inch loaf pans. You could also use mini loaf pans or muffin tins. <br />
(I was able to get 8 mini loaves plus 4 muffins...I think. I probably should have counted them after eating one...or two.)<br />
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In a large bowl, beat the eggs with a whisk. <br />
Next, mix in the oil and sugar and then stir in the zucchini and vanilla. </div>
<div style="text-align: center;">
<br />
In a separate bowl, combine the rest of the ingredients. <br />
Then, stir these dry ingredients into the bowl of wet ingredients. <br />
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Divide the batter into the prepared pans. <br />
Sprinkle a few chopped pecans on top, if you added pecans to the batter. <br />
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If baking regular sized loaves, bake for approximately 60 minutes.<br />
If you're baking mini loaves, you'll need about 30 minutes. <br />
Muffins will bake in approximately 20-25 minutes<br />
<br />
With any baking, I strongly suggest using light metal or silicon pans (as opposed to dark metal). Dark metal tends to produce an overly cooked, dry muffin. Always begin to check on the muffins/loaves about 5 - 10 minutes <i>before</i> the end of the baking time to ensure you don't over bake them. Trust your nose -- if it smells done, it probably is. If you're not sure if they're done, do the tooth pick test. Insert a tooth pick into the middle of a muffin or loaf and it should come out clean if the muffin is done.</div>
</div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com2tag:blogger.com,1999:blog-8735736539409436496.post-63788700617411579902010-07-30T14:16:00.000-04:002010-07-30T14:16:00.177-04:00Tomato Juice "Stock"<div class="separator" style="clear: both; text-align: center;">
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<a href="http://farm5.static.flickr.com/4154/4832583565_69a0f99dd8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://farm5.static.flickr.com/4154/4832583565_69a0f99dd8.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="color: black;"><br /></span></span></div>
<span class="Apple-style-span" style="color: #444444;">I promised I'd tell you what to do with your leftover tomato "guts" that came out of all those tomatoes as we were prepping to <a href="http://onesweetmess.blogspot.com/2010/07/project-1-crushed-tomatoes.html">crush them.</a> I'm sure you were tempted to toss them out. After all, they do look kind of gross. It may not look like much at first, but it's definitely worth saving ...and look how pretty they are now in these little jars!</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">If you strain the juice it can be made into your own V8 type concoction. I'm not really a fan of V8, but I </span><i><span class="Apple-style-span" style="color: #444444;">do </span></i><span class="Apple-style-span" style="color: #444444;">like to use tomatoes to add flavor to soups or to cook rice. </span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">This tomato juice "stock" can be frozen in an ice cube tray and then transferred to a freezer bag, or you can jar it and keep it handy for the next time you want to add some additional flavor to your favorite soup.</span><br />
<span class="Apple-style-span" style="color: #444444;"><br /></span><br />
<span class="Apple-style-span" style="color: #444444;">Here are the directions...</span><br />
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<a name='more'></a><div style="text-align: center;">
<b><span class="Apple-style-span" style="color: #444444;">Tomato Juice "Stock"</span></b></div>
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<a href="http://farm5.static.flickr.com/4154/4832583565_69a0f99dd8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" src="http://4.bp.blogspot.com/_4362pa4W75w/TE5BRF4Pk6I/AAAAAAAAAAw/6rUVanPNTMw/s320/4829522954_05fc9c9d66_z.jpg" /></span></a></div>
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<b><span class="Apple-style-span" style="color: #444444;">You'll need:</span></b></div>
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<b><span class="Apple-style-span" style="color: #444444;"><br /></span></b></div>
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<span class="Apple-style-span" style="color: #444444;">Leftover tomato "guts"</span></div>
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<span class="Apple-style-span" style="color: #444444;">1 Tbsp of lemon juice for each jar (if you plan to jar and process)</span></div>
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<span class="Apple-style-span" style="color: #444444;">pinch of salt for each jar (if you plan to jar and process)</span></div>
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<span class="Apple-style-span" style="color: #444444;"><br /></span></div>
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<span class="Apple-style-span" style="color: #444444;">Begin by straining the "guts" over a medium sized pot.</span></div>
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<a href="http://farm5.static.flickr.com/4124/4832517267_a5a60348e2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="322" src="http://farm5.static.flickr.com/4124/4832517267_a5a60348e2.jpg" width="400" /></span></a></div>
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<span class="Apple-style-span" style="color: #444444;">Use a wooden spoon to push all the liquid through the strainer.</span></div>
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<a href="http://farm5.static.flickr.com/4145/4832524973_633c6696de.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="310" src="http://farm5.static.flickr.com/4145/4832524973_633c6696de.jpg" width="400" /></span></a></div>
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<div style="text-align: center;">
<span class="Apple-style-span" style="color: #444444;">Then just bring the juice to a gentle boil. You're basically just trying to cook off some of the liquid, leaving behind a more concentrated juice. This would be a good time to spice it up a bit if you'd like to add additional flavor. I want my "stock" to be as versatile as possible, so I'm going to add any spice. Allow the juice to gently boil about 10 minutes -- or until it looks good to you. </span></div>
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<a href="http://farm5.static.flickr.com/4136/4829614378_460dd33b39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="266" src="http://farm5.static.flickr.com/4136/4829614378_460dd33b39.jpg" width="400" /></span></a></div>
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<span class="Apple-style-span" style="color: #444444;">When you get it the way you like it, you could freeze it or preserve it in jars. If you plan to freeze it, I recommend using an ice cube tray and then transferring the frozen cubes to a plastic freezer bag. Later you can just pop a frozen tomato cube into recipe for a shot of extra flavor.</span></div>
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<span class="Apple-style-span" style="color: #444444;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #444444;">Since I have almost no freezer storage space, I transferred my juice stock to prepared half pint jars and processed them for 20 minutes.</span></div>
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<a href="http://farm5.static.flickr.com/4080/4829618116_3552ac9688.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #444444;"><img border="0" height="320" src="http://farm5.static.flickr.com/4080/4829618116_3552ac9688.jpg" width="213" /></span></a></div>
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<span class="Apple-style-span" style="color: #444444;">Here's a tip I discovered for tightening the lid on a jar filled with HOT liquid. I found that these silicon jar openers work very well to help you </span><i><span class="Apple-style-span" style="color: #444444;">close</span></i><span class="Apple-style-span" style="color: #444444;"> the jar. Ironic. The silicon helped me to grip the hot jar, while keeping my hand cool. I could then use my right hand to tighten the lid. Brilliant!</span></div>
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<br /></div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com2tag:blogger.com,1999:blog-8735736539409436496.post-33577078554292363592010-07-29T11:32:00.001-04:002010-07-31T18:04:19.854-04:00Vanilla Bean Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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Wow. Yum. Double yum.</div>
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I have to say I've outdone myself with this one. I'm usually pretty modest about my cooking and baking. Always my own worst critic, and that sort of thing. With this frosting, though, I'm feeling a little proud. Just a wee bit.</div>
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I was making some vanilla bean cupcakes and decided to change up my usual cream cheese frosting to put on top. Normally, I whip together equal parts of butter and cream cheese and add just enough powdered sugar to make it slightly sweet. This time, though, I wanted to tone down the cream cheese flavor just a bit so the vanilla could really be the star of the show. Instead of throwing all the ingredients into the bowl at once, I decided to take a little more time and attention to detail. After all, these were going to be birthday cupcakes for two special friends. </div>
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The result? Light, fluffy, creamy and perfectly delicious vanilla cream cheese frosting. So good that, when a big dollop fell on my kitchen floor, I almost scooped it up and ate it....almost.</div>
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Here's the recipe...</div>
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<b>Vanilla Bean Cream Cheese Frosting</b><br />
<i><a href="https://docs.google.com/document/edit?id=1SI54gVBXdXtBnh3Y-wumvf3p-0--e8nrlFq_JULlO1w&hl=en&authkey=COWS79QB">printer friendly version</a></i></div>
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You'll need:</div>
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2 sticks unsalted butter @ room temperature*</div>
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1 1/2 8oz packages of cream cheese @ room temperature</div>
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seeds of 2 vanilla beans</div>
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1 tsp vanilla extract</div>
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powdered sugar, to taste (I use about 4 cups)</div>
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<i>It's really important that both the cream cheese and butter be at room temperature before starting. Otherwise, the frosting just won't come out the same ...and kittens will cry. </i> </div>
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Start by creaming the butter. Place the butter in a large mixing bowl with the vanilla seeds and extract. Use an electric mixer or a stand mixer (my preference) and whip it at a medium-high speed for 1-2 minutes, or until it looks light and creamy. Add the cream cheese in large chunks (about 3 oz at a time) and continue mixing at a medium-high speed for about 15 seconds between each addition. <br />
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Turn off the mixer and begin to add the powdered sugar. I usually add it in about 1/4 cup amounts. With the mixer off, I add a scoop of sugar, start the mixer on <i>low</i> speed (so I don't turn into a powdered mess) and then once the sugar is mostly incorporated, turn the speed up to medium high for about 5-10 seconds, until the sugar is fully incorporated. I then turn off the mixer, add another scoop and continue to entire process until the frosting is just sweet enough. Once all the sugar is added, I crank up the mixer and give it a final whip so that it's light and fluffy.<br />
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The frosting can be made up to a day in advance and stored in the refrigerator until you're ready to use it.*<br />
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<b>Some tips for using this frosting:</b><br />
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With all the butter in this frosting it will melt easily in a warm place, so it's not a good choice if you're going to be serving it outdoors on a hot day.<br />
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*This frosting will pipe well. If you make the frosting in advance and refrigerate it, make sure to allow it to come to room temperature before attempting to pipe it. I made the mistake of waiting until the last minute to use it. Consequently, the frosting struggled to make it through the tip and sputtered a bit onto the first cupcakes. By the end of the batch, once it had warmed a bit, it was piping out nicely. Lesson learned.</div>
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<a class="zemanta-pixie-a" href="http://www.zemanta.com/" title="Enhanced by Zemanta"><img alt="Enhanced by Zemanta" class="zemanta-pixie-img" src="http://img.zemanta.com/zemified_e.png?x-id=8016ec13-2bb6-4795-94c4-19bd56b55794" style="border: none; float: right;" /></a></div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com2tag:blogger.com,1999:blog-8735736539409436496.post-67258367719072401892010-07-29T08:00:00.001-04:002010-07-29T18:45:16.014-04:00Vanilla Bean Cupcakes...and Vanilla Sugar<div class="separator" style="clear: both; margin: 0px; text-align: justify;">
Vanilla beans make me so happy. When I buy them, I feel like a little kid with a tiny treasure that needs to be guarded and saved for a special occasion. At the same time, I have to restrain myself from immediately thinking of dozens of recipes that I just <i>have</i> to make so I can use them.</div>
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<a href="http://www.flickr.com/photos/ryanandleslie/4834576059/" style="margin-left: 1em; margin-right: 1em;" title="IMG_0651 by Wybork?, on Flickr"><img alt="IMG_0651" height="400" src="http://farm5.static.flickr.com/4153/4834576059_50c482c5d3.jpg" width="387" /></a></div>
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Two friends in my small group from church had a birthday recently and I volunteered to bring cupcakes to celebrate. With some extra time on my hands I really wanted to make these cupcakes special. Hmm...sounds like a perfectly good excuse to bust out those vanilla beans!</div>
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<tr><td class="tr-caption" style="text-align: center;">Look at all those gorgeous seeds from the vanilla bean!</td></tr>
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I then began my search for a good vanilla cupcake recipe. First stop, my Martha cupcake book. Nope....didn't see anything that really seemed to fit the bill. Next, visited my usual blog stops. While I did find some tempting recipes there, I didn't find exactly what I was looking for. I knew there needed to be buttermilk involved and I wanted the recipe to really feature a vanilla flavor and create a tender, moist cake. I turned to my dear friend, Mr. Google. </div>
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Bingo. I stumbled upon <a href="http://annies-eats.com/2010/01/05/vanilla-bean-cupcakes/">this recipe</a> from Annie's Eats, a blog I'd never visited before. I could tell from first glance that this recipe was just right...and it was. Oh, it was.</div>
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The result was a tender, slightly spongy cake with beautiful flecks of vanilla bean speckled throughout. I knew it needed an equally delicious frosting, so I came up with <span class="Apple-style-span" style="background-color: white;"><a href="http://onesweetmess.blogspot.com/2010/07/vanilla-bean-cream-cheese-frosting.html">this vanilla bean cream cheese frosting</a></span><span style="background-color: white;">.</span> Delicious!</div>
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Yay for vanilla beans!!</div>
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For the recipe, visit this link on <a href="http://annies-eats.com/2010/01/05/vanilla-bean-cupcakes/">Annie's Eats blog.</a> For the icing recipe, you can find it <span class="Apple-style-span" style="background-color: white;"><a href="http://onesweetmess.blogspot.com/2010/07/vanilla-bean-cream-cheese-frosting.html">here</a></span>.</div>
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...oh, and <i>don't</i> even think about throwing away those vanilla beans once the seeds are scraped out. (Sorry, did I use my teacher voice?) Make vanilla sugar! It's so easy...</div>
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Just plop those vanilla beans into a jar (I had to slice them in half to make them fit) and then fill the jar with sugar. Try to avoid spilling the sugar all over the floor, like I did. Tighten the lid, give a little shake and then wait a few weeks. You'll have vanilla flavored sugar that can be used wherever you'd use regular granulated sugar. </div>
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Did I mention I love vanilla beans? </div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com2tag:blogger.com,1999:blog-8735736539409436496.post-43150554543505283712010-07-27T12:10:00.002-04:002010-07-27T12:13:47.510-04:00Oven Dried Tomatoes<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #444444;"></span><a href="http://farm5.static.flickr.com/4120/4829584092_20cd16e9e0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="http://farm5.static.flickr.com/4120/4829584092_20cd16e9e0.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #444444;">Don't you just love the concentrated burst of flavor in sun-dried tomatoes? I know I do! For some reason, though, I don't usually cook much with them. Well, that's all about to change. I found a tempting set of directions in one of my new cook books:</span><i><span class="Apple-style-span" style="color: #444444;"> </span><a href="http://www.amazon.com/Put-Up-Comprehensive-Preserving-Creative/dp/1603425462/ref=sr_1_1?s=books&ie=UTF8&qid=1280200254&sr=1-1"><span class="Apple-style-span" style="color: #0b5394;">Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling</span></a></i><span class="Apple-style-span" style="color: #444444;"> by Sherri Brooks </span><span class="Apple-style-span" style="color: #444444;">Vinton</span><span class="Apple-style-span" style="color: #444444;">. The result creates a slightly caramelized dried tomato that is just <i>to die for</i>. I admit, I ate a small handful before putting the rest away in the freezer. You <i>could </i>put these in the refrigerator if you plan to use them soon, but the freezer is the best bet for long term storage. It helps to preserve the color and freshness of the tomatoes better than the refrigerator.</span></div><span class="Apple-style-span" style="color: #444444;"> </span><br />
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<b><div style="display: inline !important; text-align: center;"><div style="display: inline !important;"><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: x-large;">Oven Dried Tomatoes</span></span></b></span></div></div></b><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">adapted from </span><i><a href="http://www.amazon.com/Put-Up-Comprehensive-Preserving-Creative/dp/1603425462/ref=sr_1_1?s=books&ie=UTF8&qid=1280200254&sr=1-1"><span class="Apple-style-span" style="color: #0b5394;">Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling</span></a></i><span class="Apple-style-span" style="color: #444444;"><br />
by Sherri Brooks </span><span class="Apple-style-span" style="color: #444444;">Vinton</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">several small, ripe tomatoes of any variety</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">enough olive oil to lightly coat the tomatoes</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">Preheat the oven to 250 degrees. Remove the core from each tomato, then slice each in half. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;"><br />
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</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">If the tomatoes are not very small, quarter them. In a bowl, drizzle the olive oil over the tomatoes and toss them to coat. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">Lay the tomatoes out in a single layer on a baking sheet. I suggest putting a piece of parchment or a Silpat sheet on the baking sheet before adding the tomatoes. It will make clean up much easier, as the tomatoes will slightly caramelize.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">The tomatoes will need at least 5 hours in the oven, depending on their size. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4147/4833311886_9341a854ef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://farm5.static.flickr.com/4147/4833311886_9341a854ef.jpg" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #444444;">When they're all done, transfer them to a small freezer safe container to store and enjoy later.</span></div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com1tag:blogger.com,1999:blog-8735736539409436496.post-38989339987933074342010-07-27T12:04:00.006-04:002010-07-27T12:15:59.293-04:00Donuts and Coffee<div style="padding: 3px; text-align: left;"><div class="separator" style="clear: both; text-align: justify;"><a href="http://www.flickr.com/photos/ryanandleslie/4832277188/" style="margin-left: 1em; margin-right: 1em;" title="photo sharing"><img alt="" height="266" src="http://farm5.static.flickr.com/4113/4832277188_3f0507d8eb.jpg" style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: solid; border-bottom-width: 2px; border-left-color: rgb(0, 0, 0); border-left-style: solid; border-left-width: 2px; border-right-color: rgb(0, 0, 0); border-right-style: solid; border-right-width: 2px; border-top-color: rgb(0, 0, 0); border-top-style: solid; border-top-width: 2px;" width="400" /></a></div><br />
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</div>...well, not <i>those</i> kinds of donuts. These are tiny "donut peaches". I wish you could see how cute and flat they are. They arrived in last week's shipment from my CSA, <a href="http://www.greatcountryfarms.com/">Great Country Farms</a>. I'd been letting them perfectly ripen in a brown paper bag for several days and finally opened them up yesterday. So sweet, with a slightly milder peach flavor than I'm used to...and <i>way</i> fewer calories than regular donuts. I'd say that's a win.lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com0tag:blogger.com,1999:blog-8735736539409436496.post-63343684180265750522010-07-26T18:22:00.009-04:002010-07-27T12:24:27.187-04:00Thank goodness for leftovers...and why I love thyme<div class="" style="clear: both; text-align: center;"><div style="text-align: justify;"><div style="text-align: center;"><div style="text-align: justify;">At the end of my long canning adventure with the crushed tomatoes, I was lucky to have just enough left in the pot to make myself a much needed snack. </div></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="text-align: center;"><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">To make a quick sauce, I grabbed a clove of garlic, a small shallot and a pinch of red pepper flakes for a little spice. Out of my potted herb garden, I clipped a sprig of thyme and a few leaves of basil. </div></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="text-align: center;"><div style="text-align: justify;"><br />
</div></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="text-align: center;"><div style="text-align: justify;">Please allow me a moment to digress and explain why I love thyme. Besides the wonderful taste that just oozes "Italian" to me, it's the perfect herb because it needs no chopping. Just a pinch and a slide of the hand and it's perfectly sized to add directly to the sauce! </div><br />
</div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4093/4829108473_9214b8261c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="http://farm5.static.flickr.com/4093/4829108473_9214b8261c.jpg" width="400" /></a></div><br />
</div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="text-align: center;"><div style="text-align: justify;">Ok, back to the sauce. </div></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="text-align: center;"><div style="text-align: justify;"><br />
</div></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="text-align: center;"><div style="text-align: justify;">In the interest of not having to dirty another pot, I chopped the garlic and shallot and tossed them directly into the leftover crushed tomatoes. With one slide of my hand, I could add the thyme directly into the pot. (Have I mentioned I love thyme?) Then, in goes the pinch of red pepper and a pinch of salt. I let it all simmer for about 10 minutes, adding some of the reserve tomato juice from my <a href="http://onesweetmess.blogspot.com/2010/07/project-1-crushed-tomatoes.html">earlier project</a> when the sauce looked like it needed more liquid. Near the end, I added some ribbons of basil (saving the rest to go on top) and voila! </div></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="text-align: center;"><div style="text-align: justify;"><br />
</div></div></div></div><div style="text-align: center;"><div style="text-align: justify;"><div style="text-align: center;"><div style="text-align: justify;">I spooned the sauce over some whole wheat angel hair pasta and topped it all off with a generous topping of basil and parmesan. A quick and utterly delightful meal out of my left over crushed tomatoes.<br />
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<a href="http://farm5.static.flickr.com/4139/4829113383_9bca70bb40.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4139/4829113383_9bca70bb40.jpg" /></a><a href="http://farm5.static.flickr.com/4139/4829113383_9bca70bb40.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">Yum.</a><br />
</div></div></div></div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com0tag:blogger.com,1999:blog-8735736539409436496.post-53098876639169857882010-07-26T17:37:00.005-04:002010-07-27T12:41:06.606-04:00Project #1 :: Crushed Tomatoes (or, "Summer in a Jar")<b><span id="goog_101768130"></span><span id="goog_101768131"></span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4139/4829883038_d3cd5a8c50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="276" src="http://farm5.static.flickr.com/4139/4829883038_d3cd5a8c50.jpg" width="320" /></b></a></div><br />
I use A LOT of canned crushed and whole tomatoes. They come in handy when I make my own sauces or soups. The downside, however, is that all the acid in tomatoes causes the cans to leach BPA. This is the main reason that I have been anxiously awaiting the onset of tomato season -- so I can jar my own tomatoes at the peak of perfection and avoid all those nasty hormone disruptors! Unlike in my native Florida, tomato season in northern Virginia doesn't start to kick into full swing until the end of July. So, it seemed like FOREVER until the time would arrive...but, at last, the waiting is over. <br />
<br />
I arrived home from <a href="http://www.stoneybrookfarm.org/newsite/index.php">Stoneybrook Organic Farm Market</a> in Hillsboro, VA with <a href="http://onesweetmess.blogspot.com/2010/07/project-lotta-tomata.html">53 pounds of organic tomatoes</a> and the enthusiasm of a girl who had no idea what she was getting herself into. Seriously, I don't recommend embarking on a canning adventure of this magnitude alone. With my hubby in Denver, and my mom off to Florida the next day, I was left to tackle the tomatoes alone. <br />
<br />
Day one was brutal -- 8+ continuous hours on my feet in the kitchen! It was quite a <a href="http://onesweetmess.blogspot.com/p/bless-this-mess.html">messy, long learning experience</a>. (Did I mention I've never done this before?) By day two I had learned from my mishaps and was able to organize the process to make it much more manageable. Consequently, the entire process ran much more smoothly (and quickly!) and the results were what I'd hoped for originally. <br />
<br />
I highly recommend recruiting a friend or family member to help if you decide to jar your own crushed tomatoes. Either way, the directions for crushing and packaging your own bit of summer in a jar are continued after the jump... Enjoy!<br />
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<b><a name='more'></a></b><b>Crushed Tomato Directions</b></div><br />
<div style="text-align: center;">Ok, like all complicated kitchen endeavors, the most important thing is to get organized. I began by clearing off lots of counter top space in my kitchen...which meant, sticking it all in the dining room. This was a lesson learned. I didn't have nearly enough counter top space the first day. It's also a good idea to start boiling the water for the "processing" of the jars. Since the pot is so large, heating the water takes a loooong time (especially if you're like me and have an electric cook top). So, start that water boiling asap. Make sure all the jars are cleaned and sterilized ahead of time. I won't go into all the gory details about home canning. If you need those, you can find them <a href="http://www.uga.edu/nchfp/publications/publications_usda.html">here</a>.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4078/4829529988_d5a903bf12_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4078/4829529988_d5a903bf12_m.jpg" /></a></div><div style="text-align: left;"></div><div style="text-align: left;"><div style="text-align: center;"><br />
</div></div><div style="text-align: left;"><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4078/4829529988_d5a903bf12_m.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em;"></a>Next, I started with a manageable portion of my tomatoes (about 15 pounds?), washed them and layed them out in a single layer on the counter. I love this fruit and veggie wash. It's not necessary (plain ol' water will work fine too), but I like to use it especially on grocery store produce to help remove wax and other surface chemicals. It's highly concentrated, so I keep a diluted mixture in a spray bottle on the counter.</div></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4136/4828904391_c6c094244e_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4136/4828904391_c6c094244e_m.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Once the tomatoes are spread out, bottoms up, I cut a small "x" on the bottoms. This will make them <i>super</i> easy to peel later. The "x" should not be very deep - just deep enough to slice through the skin.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Now, it's time to set up some stations. I don't have room in my kitchen to set up all the stations for the entire process at once, so I set up the stations in "phase 1" first. This is where a friend comes in handy. If you don't have a friend, I don't recommend too much multi tasking. Just start with the first station and rotate through one by one.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Phase 1:</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;"><b>Blanch and Peel Station</b></div><div class="" style="clear: both; text-align: center;">You'll need a medium or large pot of boiling water, a ladle of some sort, a bowl of ice water and a place to keep the peeled tomatoes.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4093/4828907895_db3ba521da_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4093/4828907895_db3ba521da_m.jpg" /></a> </div><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4096/4828908619_30fe2674f0_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4096/4828908619_30fe2674f0_m.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;"><b>Slice, Seed Station</b></div><div class="" style="clear: both; text-align: center;">Make sure to have a space to slice, a bowl the catch and save* all the "guts" and juice, and a bowl to collect the seeded tomatoes. (*Seriously, <i>save</i> the juice. I'll show you what to do with it in a later post.)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://farm5.static.flickr.com/4079/4828913265_cd40d6d676_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4079/4828913265_cd40d6d676_m.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm5.static.flickr.com/4136/4829526150_1bf4354e46_m.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm5.static.flickr.com/4136/4829526150_1bf4354e46_m.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I know you're tempted, but don't <br />
throw out the stuff in the pink bowl!</td></tr>
</tbody></table><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;"><b>Phase 2</b>:</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;"><b>Crush, Cook Station</b></div><div class="separator" style="clear: both; text-align: center;">You'll need a large, heavy pot, a ladle of some sort and a "crusher" -- a potato masher, hand blender or even a wooden spoon will work fine. Bring the bowl of seeded, sliced tomatoes over to this station.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4143/4829547702_28e96545bd_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4143/4829547702_28e96545bd_m.jpg" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Jar and Process Station</b></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;">You'll need a large huge pot of boiling for a water bath, jars (I used quart sized mason jars), and You'll want to have all the jars and lids, cleaned, sterilized and ready to go, nearby by stove. Each jar should have 2 Tbsp of lemon juice and a pinch of salt. This will help to ensure proper preservation. It's very helpful to have a wide mouth funnel and these special jar lifting tongs. In fact, I'm gonna say they are both "must haves" if you do any home preserving.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4073/4829551668_ee5d562d3e_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4073/4829551668_ee5d562d3e_m.jpg" /></a><a href="http://farm5.static.flickr.com/4142/4829511010_39d8d4cd5b_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4142/4829511010_39d8d4cd5b_m.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Ok, now that we're all organized (and hopefully you've managed to recruit a helper), let's begin!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Step one is to blanch the tomatoes.</b> At first this step seemed a bit unnecessary and setting it up took up quite a bit of my limited kitchen space. However, once I actually tried it, I could not believe how utterly easy it made the peeling process. In fact, after blanching the tomatoes, they practically peeled themselves. Don't skip this step! It's a huge help. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> To blanch, slide a 4-5 of the tomatoes into a pot of boiling water. After about 30 seconds, scoop them up and plop them into a bowl of ice water. The ice bath will cool off the tomatoes and cause the skins to easily slide off. After a few seconds or so in the ice bath, scoop up the tomatoes and squeal in delight as the skins slide easily off. (Squealing in delight is optional, but you should try it sometime.)</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><table 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="http://farm5.static.flickr.com/4094/4829533554_1a0af4aff3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://farm5.static.flickr.com/4094/4829533554_1a0af4aff3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The tomatoes will splits right along the "x", making the skins slide right off once they're dipped in the ice bath.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table 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="http://farm5.static.flickr.com/4136/4828911059_339bdc8fe1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://farm5.static.flickr.com/4136/4828911059_339bdc8fe1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at those perfectly peeled tomatoes!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>The next step</b> (which, if you've managed to recruit a helper could be happening simultaneously as you blanch and peel) <b>is to slice and seed the tomatoes. </b>I core, quarter and seed the tomatoes. Get as much of the seeds and extra juice out as you can. You don't have to go crazy on this step, though. Removing <i>most of the juice and seeds is fine. </i>(I do this over a bowl in the sink so that I can save the juice and use it later. You'll end up with cups and cups of the stuff and just throwing it down the drain seems like a travesty. I'll show you some ideas of things to do with it soon.)</div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></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="http://farm5.static.flickr.com/4082/4828928977_3537d5e85a.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://farm5.static.flickr.com/4082/4828928977_3537d5e85a.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My bowl of seeded, sliced tomatoes and the reserved juices that I've transferred to a container to use later.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We're getting close to the finish!!! <b>Time to actually crush the tomatoes.</b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4136/4828933401_1d28833757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://farm5.static.flickr.com/4136/4828933401_1d28833757.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Scoop about 1/5 to 1/4 of the tomatoes into a large, heavy pot over medium high heat. I used a potato masher to crush the tomatoes, but a wooden spoon with a bit of force will do the trick. The crushed tomatoes will release a lot of juices, which is what you want. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4118/4828935211_6705e92006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://farm5.static.flickr.com/4118/4828935211_6705e92006.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">Once you've crushed the tomatoes to your liking, bring the juicy mixture to a boil. Then, ladle a few more scoops of tomatoes into the pot, crush them lightly and wait a minute or so until the mixture returns to a boil. Continue this process (scoop some tomatoes, bring to a boil) until you've added all the tomatoes into the pot. After the first couple round of scoops, it's not necessary to continue crushing. The juices in the pot will help to break down the rest of the tomatoes. (Once you've scooped out all the raw tomatoes, you'll likely have a bit of juice that has migrated to the bottom of your bowl. Don't add the extra juice to the pot on the stove, unless you see later that you need more. I transferred mine to the container of reserved juices.)</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4141/4829549266_533f2bf98a_m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm5.static.flickr.com/4141/4829549266_533f2bf98a_m.jpg" /></a></div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;">Finally, return the entire mixture to a boil and allow it to boil gently for about 10 minutes -- or until the tomatoes are crushed and cooked down to your liking. If you want to, you can do a little bit more crushing with your masher at the end. If you'd like the tomatoes to resemble more of a puree, you could also use a hand blender at this step.<br />
<br />
<i>(If you don't have the equipment to preserve the tomatoes in jars, or you simply don't want to fuss with all the canning stuff, you could just freeze the crushed tomatoes. Better yet, puree them and place them in freezer bags or freezer safe containers!)</i></div><div class="" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><b>Finally, ladle the crushed tomatoes into your prepared jars.</b> (That red funnel is a life saver!) Leave about 1/4 inch of head space. That's the space between where the liquid stops and the rim of the jar begins. I used a plastic chopstick to remove trapped air bubbles (and you should too). Wipe off the rims, add lids and screw on the bands. We're almost done... </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4122/4828940955_6ffdf791a2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://farm5.static.flickr.com/4122/4828940955_6ffdf791a2.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;">Use jar tongs (I'm not even sure if this is the right name, but it sounds good to me) to carefully lower your precious tomatoes into pot of boiling water. I've read that you want to make sure to lower and lift the jars straight up and down. No funny sideways business. I'm not sure why, but I'm a rule follower, so I always do...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">You'll need at least an inch of water above the jars. I had to add more to my pot. "Process" (boil) the jars for about 40 minutes if you're using quarts and 30 minutes for pints. The processing time begins when the water returns to a boil. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4074/4828942041_e344c8ab4c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://farm5.static.flickr.com/4074/4828942041_e344c8ab4c.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4074/4828942041_e344c8ab4c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Once the jars have fully processed, use the tongs to carefully lift them up and allow them to rest undisturbed for at least 12 hours. Don't touch them, bump them, move them or breathe too hard on them. Ok, maybe that's a little extreme, but everything I read says to <i>leave them alone</i>...and I've already told you I'm a rule follower.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">What's that left in my pot? It's the perfect amount of crushed tomato for a <a href="http://onesweetmess.blogspot.com/2010/07/thank-goodness-for-leftoversand-why-i.html">single serving of one pot tomato sauce</a>... Perfect! All this tomato crushing has made me hungry...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4143/4829553540_c0d5a7e768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://farm5.static.flickr.com/4143/4829553540_c0d5a7e768.jpg" width="400" /></a></div><br />
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</div>lesliehttp://www.blogger.com/profile/08416736691876112941noreply@blogger.com2