tag:blogger.com,1999:blog-62419208570741803072024-03-18T00:03:08.127-03:00Docaitta LifestyleDocaittahttp://www.blogger.com/profile/01981925995164809692noreply@blogger.comBlogger1134125tag:blogger.com,1999:blog-6241920857074180307.post-64544054375534603352021-12-19T13:01:00.001-04:002021-12-19T13:06:23.690-04:00 Foraging for winter chanterelles<p><span style="color: #b45f06; font-family: Titillium Web; font-size: x-large;">Nature alone is antique, and the oldest art a mushroom. </span><span style="color: #999999; font-family: Titillium Web; font-size: x-large;">– Thomas Carlyle</span></p><h2 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhN1OvaZN4NvqqsVpEmCDTJUMO2YEiiM1BLpBY98_EqWJnTGGuNeYs2WsBo7GpEaC8zz9VVsqDoPjBBXfkk6Yfj1vHNuRrsNBMV20tE8k0lOaFs-a7QMe3xeZNLtNoBVjBtkYQh5EQ5vIrrdFXHdVhTcQKVjRTe355m7tV6rOa6Tho0foiPRHsMk-Yw=s3300" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2106" data-original-width="3300" height="408" src="https://blogger.googleusercontent.com/img/a/AVvXsEhN1OvaZN4NvqqsVpEmCDTJUMO2YEiiM1BLpBY98_EqWJnTGGuNeYs2WsBo7GpEaC8zz9VVsqDoPjBBXfkk6Yfj1vHNuRrsNBMV20tE8k0lOaFs-a7QMe3xeZNLtNoBVjBtkYQh5EQ5vIrrdFXHdVhTcQKVjRTe355m7tV6rOa6Tho0foiPRHsMk-Yw=w640-h408" width="640" /></a></div><br /><span style="font-family: Titillium Web;"><br /></span></h2><h2 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: Titillium Web;"><b>NOTE: Never eat anything you forage unless you are 100% sure that it is not poisonous, and is not growing in a polluted spot. I am in no way professing myself to be a mushroom expert. So always consult an authoritative source. Joining a local mycology Facebook group would be useful as well.<span class="Apple-converted-space"> </span></b></span></h2><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Titillium Web;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhk2526qSsVudBZpawh0jslaDMFT46kCfTNFEnuObUxBXfEehIpq7TwRTu_1K8RlTUIuO2b72-NFtY0ORNpFMGNtmdvsXGmzYiXCFuezTNvEyHa8gnEk8_S5fzofcGfdefYQ_ycsD03G24c0Umta1uTtmLHN77NSO4hHCdPan2DdQoFBDZfbgrUbPNq=s220" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="220" data-original-width="200" height="99" src="https://blogger.googleusercontent.com/img/a/AVvXsEhk2526qSsVudBZpawh0jslaDMFT46kCfTNFEnuObUxBXfEehIpq7TwRTu_1K8RlTUIuO2b72-NFtY0ORNpFMGNtmdvsXGmzYiXCFuezTNvEyHa8gnEk8_S5fzofcGfdefYQ_ycsD03G24c0Umta1uTtmLHN77NSO4hHCdPan2DdQoFBDZfbgrUbPNq=w90-h99" width="90" /></a></span></div><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><span style="font-family: Titillium Web;"><br /></span></span></p><span style="font-family: Titillium Web;">It’s a little late to forage this mushroom now. We’re in the middle of a good old-fashioned Nova Scotia snow storm today. But up until just a few days ago, if you found yourself in the woods with the right conditions, you could probably find winter chanterelles fairly easily.</span><p></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">I’m new at mushroom identification, but winter chanterelles are what’s referred to as a “beginner mushroom”. There’s really nothing poisonous that looks like them if you know the identifying features. Those features allow you to harvest with relative confidence.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhw80DNxDpNwUFNxfLY2mlrg-7moz7cCYh8kFGKzQOKR9W4ryEcxZ3aIxOxKCA4wYM0i67O8wdT9Pg83TMOZYgGeeFHseSUwQQ0bz-KERQrlmDOu4g6Ua0wKeSv7u4DHwi6iTDomscZp-8vMz5OBsEUmTpTNMpmcIbmQHiLPpNzTgCRisr1rAyNWBJ2=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhw80DNxDpNwUFNxfLY2mlrg-7moz7cCYh8kFGKzQOKR9W4ryEcxZ3aIxOxKCA4wYM0i67O8wdT9Pg83TMOZYgGeeFHseSUwQQ0bz-KERQrlmDOu4g6Ua0wKeSv7u4DHwi6iTDomscZp-8vMz5OBsEUmTpTNMpmcIbmQHiLPpNzTgCRisr1rAyNWBJ2=w640-h480" width="640" /></a></div><br /><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Winter chanterelles (Craterellus tubaeformis) are an edible mushroom that are quite common in the woods of Nova Scotia. In fact, they have a very wide distribution including all of the temperate/cold regions North America and Europe plus a few other areas around the globe.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgGPpOOz_EowA-i4XUZEAPvHb7QZt4DA617Jktxr58FqgwIu_6CAih1sXgit8Vvr0fY8THJ8E76AZjgxI7OEJWqQ2eL4in22AOrOGHptNOoeAupuVMm3oMMjRbXRTAniYpuuMGmlVBizwc4W0LdhM0ohtrFeMSDy5DP1AJGhRCXTnmqeJsN3hwowpPo=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGPpOOz_EowA-i4XUZEAPvHb7QZt4DA617Jktxr58FqgwIu_6CAih1sXgit8Vvr0fY8THJ8E76AZjgxI7OEJWqQ2eL4in22AOrOGHptNOoeAupuVMm3oMMjRbXRTAniYpuuMGmlVBizwc4W0LdhM0ohtrFeMSDy5DP1AJGhRCXTnmqeJsN3hwowpPo=w480-h640" width="480" /></a></div><span style="font-family: Titillium Web;"><br /></span><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Locally, their preferred habitat is moist moss underneath spruce, pine or hemlock trees. From the top they have sort of a “fall deal leaf yellow/brown” colour, which makes spotting them tricky until you zero in on your first one. Then – like magic – you seem to see them everywhere. Once your eyes zero in on them they’re actually difficult not to see.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web; font-size: medium;"><b>They have four significant identifying features:</b></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1. a yellow stalk (another name for them is yellowfoot chanterelle)</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">2. branching ridges/veins under the cap as opposed to sharp gills</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">3. a hollow stem</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">4. a slightly frilled funnel shape (depending on the age of the mushroom)</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEghcWqgxZOkggSaUD5_KlPPw7lrIKvhVgj7Vo_xKw9QamErvIqn7gndSdDQWmtgBbCS71Lj_XLi51sVv-n7f4XsX1iKTIRNAWaAj0h5S0WdW7G1gsmXLRAUVloPGv2wLAjAu922r2hMtA-kTjjH0LmmwwJlrenx8-8Mm7LIB4L-g7Oh615zCHJyM8TH=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEghcWqgxZOkggSaUD5_KlPPw7lrIKvhVgj7Vo_xKw9QamErvIqn7gndSdDQWmtgBbCS71Lj_XLi51sVv-n7f4XsX1iKTIRNAWaAj0h5S0WdW7G1gsmXLRAUVloPGv2wLAjAu922r2hMtA-kTjjH0LmmwwJlrenx8-8Mm7LIB4L-g7Oh615zCHJyM8TH=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg5uQgR7QGht2r6OofSrsuSsFUCu1akStqemNqKSRugQ4KrxoAQMb7OZXzY4X5RVaVguxCWBAMb2wuP1l2ob76SX77tnASD-j68HjZZeYAPgSJ8LJ-whqokc0Qof4zo3V-Md8KIH-YIHxwANwxC2WdELuXDIOCGAdvQTMUorGIvMyRMSim93zuoBPym=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg5uQgR7QGht2r6OofSrsuSsFUCu1akStqemNqKSRugQ4KrxoAQMb7OZXzY4X5RVaVguxCWBAMb2wuP1l2ob76SX77tnASD-j68HjZZeYAPgSJ8LJ-whqokc0Qof4zo3V-Md8KIH-YIHxwANwxC2WdELuXDIOCGAdvQTMUorGIvMyRMSim93zuoBPym=w480-h640" width="480" /></a></div><span style="font-family: Titillium Web;"><br /></span><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Even though in the same family of their more desired cousin the golden chanterelle (Cantharellus cibarius) to my taste I prefer these. We first stumbled across these in October, a while after their season (fall through winter) had begun. Since then we’ve dropped them in a few dishes with wonderful results.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Winter Chanterelles have a sort of peppery, mild taste – fortunate since they’re so common. They’re so common it’s hard not to want to dry some, and once dry the smell can only be described as very “mushroomy”, like the classic mushroom smell of cream of mushroom soup. We air dried several pounds, the result being only a few hundred grams. They dry very well due in part to their hollow stem. Unfortunately this hollow stem also allows for hemlock needles to fall down the funnel shaped top. So careful cleaning is called for before using fresh or drying.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Mushrooms are invariably better and cost more when fresh, but even dried they are a valuable resource - both in the culinary and monetary senses. We had a bit of a drying factory going in our sunporch with these. We dried an amount in value (if purchased dried) of close to Canadian $200. So a good thing to have in your pantry for free. Rehydrate those suckers and you’re off to the races. They are great with meats, in soups or with pasta dishes.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgN0vN3BzZi73RVkj1QuRpaKGWmUhg28js_gmz9E6mhi_y02GAy06no3UWi9mAKKWAbQEBpCS_ZacRJkDAa-2AxkbeoKvJxi22B_Jwv8toQ06xHuQOh-ocoxeYIRBCszPIknqSKW1HduUYz_yfrs5Qjh6kjdWPep2C0WLb5XAs0gg6US3bWm_y-QVCr=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgN0vN3BzZi73RVkj1QuRpaKGWmUhg28js_gmz9E6mhi_y02GAy06no3UWi9mAKKWAbQEBpCS_ZacRJkDAa-2AxkbeoKvJxi22B_Jwv8toQ06xHuQOh-ocoxeYIRBCszPIknqSKW1HduUYz_yfrs5Qjh6kjdWPep2C0WLb5XAs0gg6US3bWm_y-QVCr=w640-h480" width="640" /></a></div><br /><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Here’s a tip about using fresh wild mushrooms in general, once you have identified their edibility 100%. Wild mushrooms are full of water, unlike most mushrooms you purchase in a store. So you have to do what is called “dry sautéing” before use. Essentially you put them in a dry pan and sauté until the liquid in them comes out and evaporates. Only then should you add any fat and brown them. The taste improves greatly (for fresh) if treated this way.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">It’s nice to be sitting at my kitchen table watching the snow come down and knowing that in the pantry is a wonderful addition to meals that will last me through winter and quite probably spring and part of summer. I may even venture selling some fresh or dried next season. I’m certain I’ll have some takers.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">#foraging #wildmushrooms #chanterelles # freefood</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">.......................................</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">©2021 Docaitta Lifestyle. Feel free to disseminate on any and all of your social media orifices. The more the merrier. :-)</span></p>Docaittahttp://www.blogger.com/profile/01981925995164809692noreply@blogger.com1tag:blogger.com,1999:blog-6241920857074180307.post-42156871102364863572021-12-05T12:52:00.001-04:002021-12-05T18:25:29.720-04:00Lemon Glazed Cranberry Walnut Loaf<p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: "Titillium Web";"><span style="color: #f1c232; font-size: x-large;">"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is time for home."</span></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="color: #cccccc; font-family: Titillium Web; font-size: x-large;">- Edith Sitwell</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjygm9k49Dl_5yCiuCAnGgG4ZbaJW3NXljx1MdnZuvVKOfGhJPiN1sYGlgT0pRNjRvfeufhnd4HtQYTZBsP5du1_rp3MZoy0vRq2WY5uC8Ij9s6WezdJYBASA1v5rHGZjNhaU6YtBOvNRveIb3Sjyy3j-IGygLquL2uMm8AyfEgcMLiS2K3fyGCgPIW=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1386" data-original-width="2048" height="434" src="https://blogger.googleusercontent.com/img/a/AVvXsEjygm9k49Dl_5yCiuCAnGgG4ZbaJW3NXljx1MdnZuvVKOfGhJPiN1sYGlgT0pRNjRvfeufhnd4HtQYTZBsP5du1_rp3MZoy0vRq2WY5uC8Ij9s6WezdJYBASA1v5rHGZjNhaU6YtBOvNRveIb3Sjyy3j-IGygLquL2uMm8AyfEgcMLiS2K3fyGCgPIW=w640-h434" width="640" /></a></div><br /><span style="font-family: Titillium Web;"><br /></span><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Titillium Web;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgDKvHuo1sxdwVVNIlHER8v8KOZd4o_TX-Gxn_yJQfvWFP9vITO6RTlTvGLeSyLXdy6vy2kEZn89lT09Q_d8SIiHXSlzYP8oCpsjthYFyTSc2P0fw1a8DhRcCwrLSo3JTJZg76O4H-xBvdyMGZv8HimEzwC0RFkoLTppQ4hGbOt89XEiJ9j_g7cTw2l=s220" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="220" data-original-width="200" height="118" src="https://blogger.googleusercontent.com/img/a/AVvXsEgDKvHuo1sxdwVVNIlHER8v8KOZd4o_TX-Gxn_yJQfvWFP9vITO6RTlTvGLeSyLXdy6vy2kEZn89lT09Q_d8SIiHXSlzYP8oCpsjthYFyTSc2P0fw1a8DhRcCwrLSo3JTJZg76O4H-xBvdyMGZv8HimEzwC0RFkoLTppQ4hGbOt89XEiJ9j_g7cTw2l=w107-h118" width="107" /></a></span></div><span style="font-family: Titillium Web;">It’s December 5th and Christmas in only 20 days away. Where has this year gone? The humid days of summer slipped into a warm autumn and then in the blink of an eye they, too, were gone.</span><p></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">We had our first real snowfall last night. It was only about an inch or less, but on the dog walk this morning everything was covered in a quiet white blanket. It’s funny how even a little snow seems to mute the noise of daily life. It’s like the world has paused and taken a breath.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">With the snow comes temperatures below 0°C. And when you’re not used to it, it can take you aback. A’back all the way to bed under a woollen blanket. But no such luck for me. If I sleep during the day I do not at night. I seem to have enough trouble with that these days without the extra help of a nap.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">So what does one do to get that feeling of warmth without a trip to bed? I find baking does the trick. The feeling you get from a warm blanket is the feeling of home, of love, of comfort. The same holds true for a tried and tested old time recipe. My copy of this recipe is stained from use and scribbled on as I modified quantities and ingredients to get it to where it is today.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Living in the country has many benefits (as well as drawbacks). But one of the greatest benefits is the wild food you can find, if you’re willing to look. The foraged part of this recipe is the cranberries. Living close to a lake with many pockets of bog you’re bound to find cranberries. They're best after a frost or two has hit them. A few weeks ago I picked about 4-5 cups on a dog walk with my boy. He had the benefit of running around off-lead exploring to his heart’s content, and I had the benefit of harvesting some free fruit.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Nothing tastes as good as food you have harvested yourself, or something fresh from the oven made with your own hands. Couple that with a very easy recipe (yes, cake can be easy), and you have something to warm your heart as you warm yourself by the fire.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><h2 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: Titillium Web; font-size: medium;"><b>R E C I P E</b></span></h2><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="color: #f1c232; font-size: x-large;"><span style="font-family: "Titillium Web";">Lemon </span><span style="font-family: Titillium Web;">Glazed Cranberry Walnut Loaf</span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhcALN-dzfI7WFh6lepV0A0whpG7EHtwPgkBSDh9co5f33j6u1mDT-1VjmrB0ytbIRt-Y2s0KLozuh4fS3gu1zj9xwPqeG9JaaIPl9aiBwWAhdPeQmS6p7OcZ9vlZqHIWiJj0CaRZv4yZbbhXDCqntBQDxS9_oPITeSb8sjzhUEfV5xYeNbQIkmErWZ=s4032" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhcALN-dzfI7WFh6lepV0A0whpG7EHtwPgkBSDh9co5f33j6u1mDT-1VjmrB0ytbIRt-Y2s0KLozuh4fS3gu1zj9xwPqeG9JaaIPl9aiBwWAhdPeQmS6p7OcZ9vlZqHIWiJj0CaRZv4yZbbhXDCqntBQDxS9_oPITeSb8sjzhUEfV5xYeNbQIkmErWZ=w300-h400" width="300" /></a></div><span style="font-family: Titillium Web;">1 cup fresh cranberries<br /></span><span style="font-family: "Titillium Web";">1/3 cup small walnut pieces<br /></span><span style="font-family: "Titillium Web";">1 tbs flour</span><p></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><b>Loaf batter:</b></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1-2/3 cup flour</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/2 cup softened butter</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 cup sugar</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">2 large eggs</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">2 tsp baking powder</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/4 tp salt</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/2 cup whole milk</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">grated zest of 1 lemon</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><b>Glaze:</b></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><span class="Apple-converted-space"> </span>juice from 1 lemon</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">enough icing sugar to make a thin glaze that runs</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Preheat the oven to 350°F. Butter a 9” x 5” loaf pan.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Wash the cranberries and gently shake to get rid of most of the water. Place them with the walnut pieces in a small bowl. Toss with the tablespoon of flour to coat. This step helps the nuts and berries stay suspended in the batter when baking and not all sink to the bottom.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Mix together the flour, salt and baking powder and set aside.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">In a mixing bowl, cream together the eggs and sugar on high speed until light and fluffy. This may take up to 5 minutes. Add the eggs, one at a time, and beat to incorporate after each addition.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Then add 1/3 of the flour mixture and mix just until it is incorporated. Then add 1/2 the milk, then repeat with remaining, 1/3 flour, 1/2 milk and 1/3 flour. Do not over-beat. Mix at each stage until the ingredient is just combined. Then fold in the nuts/cranberries mixture and lemon zest.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Titillium Web;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjuqphHjRwfTSRX0lo4jasEid49okV0qSluhrNJcatoNrnq7d6XXdTxXxAAARmyXVk1RoYgCdrwhIdqIcD3A6SrOVPmLwCTbGQlg0E4tI5Edl2uNcqVRD09z0mBZJjrpMsO-R7dMESWY40kSQ0sk7JA8dNvzuO4GshjEQJ_zABboOl9R3-XWawGYymL=s4032" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjuqphHjRwfTSRX0lo4jasEid49okV0qSluhrNJcatoNrnq7d6XXdTxXxAAARmyXVk1RoYgCdrwhIdqIcD3A6SrOVPmLwCTbGQlg0E4tI5Edl2uNcqVRD09z0mBZJjrpMsO-R7dMESWY40kSQ0sk7JA8dNvzuO4GshjEQJ_zABboOl9R3-XWawGYymL=s320" width="240" /></a></span></div><span style="font-family: Titillium Web;">Scoop the batter into the prepared loaf pan and smooth the top, taking care to make sure the batter fills the corners of the pan. Bake for 45-55 minutes, or until a toothpick inserted into the centre comes out clean.</span><p></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Without removing the cake from the tin, poke holes over the to with the toothpick. Mix together the lemon juice and icing sugar. Brush the glaze over the top of the loaf. Let cool and remove from the pan. If you can’t get the loaf out that’s perfectly fine. Individual slices come out easily.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p><span style="font-family: Titillium Web;">If you do want to present the loaf at the table uncut, remove it from the pan onto a serving dish before glazing. But if you do, some of the glaze will just drip off the loaf. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiRJ7mz2Eiz5AFgAhY0uiMLEdG1sI_AXU5rIzXnRbm0eKxAaaNMIicPEMVKxfS_vXxu46nKumiYi8HWBkF--kf5ixKDbirNQXJ87tuDHEzwGa9xS25aPIEoEnBRftrEj-6y2x7XOoFe2tFrL9LvQWrUINz_LsZRil1etUrR6G132nWjukazPYmLE1d9=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiRJ7mz2Eiz5AFgAhY0uiMLEdG1sI_AXU5rIzXnRbm0eKxAaaNMIicPEMVKxfS_vXxu46nKumiYi8HWBkF--kf5ixKDbirNQXJ87tuDHEzwGa9xS25aPIEoEnBRftrEj-6y2x7XOoFe2tFrL9LvQWrUINz_LsZRil1etUrR6G132nWjukazPYmLE1d9=w640-h480" width="640" /></a></div><span style="background-color: white; color: #666666; font-family: "Titillium Web"; font-size: 16px;"><p><span style="background-color: white; color: #666666; font-family: "Titillium Web"; font-size: 16px;"><br /></span></p>#comfortfood #cakerecipe #cranberry #cranberryloaf</span><p></p><p class="p1" style="background-color: white; color: #666666; font-family: Cantarell; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: "Titillium Web";"><br /></span></p><p class="p2" style="background-color: white; color: #666666; font-family: Cantarell; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: "Titillium Web";">.......................................</span></p><p class="p1" style="background-color: white; color: #666666; font-family: Cantarell; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="color: #999999;"><span style="font-family: "Titillium Web";">©2021 Docaitta Lifestyle. Feel free to disseminate on any and all of your social media orifices. The more the merrier. :-)</span></span></p>Docaittahttp://www.blogger.com/profile/01981925995164809692noreply@blogger.com0tag:blogger.com,1999:blog-6241920857074180307.post-34311158434427168932021-11-28T14:43:00.001-04:002021-11-28T15:08:47.351-04:00Cottage Pie with Wild Mushrooms<p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="color: #f1c232; font-family: Titillium Web; font-size: x-large;">Cooking is like love. It should be entered into with abandon or not at all. </span><span style="color: #cccccc; font-family: Titillium Web; font-size: x-large;">- Harriet Van Horne</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhWKcOZpXbCzZ83kvkZ2-239DrDl0KzV1n_HF8UhY2Op7UE0DhCmf6as6gX-qmy2RIpwAdLq1Z1geNv3TyqK2qUyjuazolPQttCyK_TkrAFyEkGPW7AkhSJeBwqMVb7BijKStxYX3w_K4ym1iubHEKwh3jWxE0zyvAf0eczAqgKtOgPPkWxbnAvIE4r=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1243" data-original-width="2048" height="388" src="https://blogger.googleusercontent.com/img/a/AVvXsEhWKcOZpXbCzZ83kvkZ2-239DrDl0KzV1n_HF8UhY2Op7UE0DhCmf6as6gX-qmy2RIpwAdLq1Z1geNv3TyqK2qUyjuazolPQttCyK_TkrAFyEkGPW7AkhSJeBwqMVb7BijKStxYX3w_K4ym1iubHEKwh3jWxE0zyvAf0eczAqgKtOgPPkWxbnAvIE4r=w640-h388" width="640" /></a></div><p></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Titillium Web;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEikmNwxSmiJIRm2fpkaaUi3y3PFDJEkpEyYqknaly42227gGjrjFveZVay34PcpNPsdyXeJ76dxm-MYSJlL_zNWnqWOgzZwr6Oi7VoIqXp01aAwN3XjmVkpIxTe6Rwj5h0n5UN3ibUuWkq1x3JPztkHNdMF8YWeZVHGN7XbjeFLCt-3HA1m5LxfmN89=s220" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="220" data-original-width="200" height="133" src="https://blogger.googleusercontent.com/img/a/AVvXsEikmNwxSmiJIRm2fpkaaUi3y3PFDJEkpEyYqknaly42227gGjrjFveZVay34PcpNPsdyXeJ76dxm-MYSJlL_zNWnqWOgzZwr6Oi7VoIqXp01aAwN3XjmVkpIxTe6Rwj5h0n5UN3ibUuWkq1x3JPztkHNdMF8YWeZVHGN7XbjeFLCt-3HA1m5LxfmN89=w121-h133" width="121" /></a></span></div><span style="font-family: Titillium Web;">As the mercury in the thermometer heads south (but I cannot) my thoughts always turn to comfort food. You know what I mean - the kind of food that conjures up a wood fire in the kitchen, a warm quilt around your shoulders, laughing loved ones busying with meal preparations, and a feeling in the air that is almost like an actual embrace.</span><p></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Merriam-Webster defines comfort food as “food prepared in a traditional style having a usually nostalgic or sentimental appeal.” If that’s our definition then this one hits a home run. It’s Cottage Pie.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Titillium Web;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi71GypY9wNbgQoUp-BKMQFlNGJ7ZDbuVepIX1Hmhh6R9oJL2Z9MKn7jWJ-RP78VgSfct18CX52X584T_xIA7qRe9dbatbT8SV6xy9doC2CbWQlQUgPkimhUm4bSXPTTIWAPWOnxLatG9LXPmB2Ov_nmA-hNvIKPYEQpYc_JrBg17wqubJRlvfdZb13=s2048" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="2048" height="169" src="https://blogger.googleusercontent.com/img/a/AVvXsEi71GypY9wNbgQoUp-BKMQFlNGJ7ZDbuVepIX1Hmhh6R9oJL2Z9MKn7jWJ-RP78VgSfct18CX52X584T_xIA7qRe9dbatbT8SV6xy9doC2CbWQlQUgPkimhUm4bSXPTTIWAPWOnxLatG9LXPmB2Ov_nmA-hNvIKPYEQpYc_JrBg17wqubJRlvfdZb13=s320" width="320" /></a></span></div><span style="font-family: Titillium Web;">Cottage Pie is one of those dishes mom and dad used to make when we were young. It takes ingredients that were readily on hand and cheap. Its the kind of healthful dish parents used to feed themselves and a couple children, or scaled up to more generous table sittings if relatives were coming.</span><p></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">This hits so many nostalgic notes with me. Separately the main ingredients are the stuff of childhood supper nightmares. Potatoes, carrots and beef. But put them together and something magical happens. Perhaps its the secret ingredient that my intro quote mentions. Perhaps now with both our parents gone I finally appreciate how much love was part of my daily life. Perhaps it is every child’s fate to never see what is right in front of them until it’s gone.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web; font-size: large;"><b>Cottage versus Shepherd's</b></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">There is a subtle difference between traditional cottage pie and shepherd's pie, even though the names are used interchangeably. Cottage pie uses ground beef while shepherd's uses lamb (shepherds tend sheep). Obvious, eh?</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Titillium Web;"><br /></span></div><span style="font-family: Titillium Web;"><b><span style="font-size: large;">Of course I couldn't leave well enough alone...</span></b></span><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg40b0Yw43tzZ1-cP6s7sFMPc8xfP96ptitWhQSvojGJwZP1UqKsKJDykrODAzprfU309TpWmR7UTE6ee9SPfw8aRc517XeO-ixZKM0bQxBQAcov7cMfpKXGw5iWTVu2ToTbHXgCO5OgRx3anJifxOsnbAr3bkr5-ogR9qIfwFo_8OhkOh0AuJTjLrG=s4032" style="clear: right; float: right; font-family: "Titillium Web"; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg40b0Yw43tzZ1-cP6s7sFMPc8xfP96ptitWhQSvojGJwZP1UqKsKJDykrODAzprfU309TpWmR7UTE6ee9SPfw8aRc517XeO-ixZKM0bQxBQAcov7cMfpKXGw5iWTVu2ToTbHXgCO5OgRx3anJifxOsnbAr3bkr5-ogR9qIfwFo_8OhkOh0AuJTjLrG=s320" width="320" /></a><span style="font-family: Titillium Web;">One extra ingredient I added that you won’t find in most recipes is wild mushrooms. I’ve been foraging a fair bit of late and have become hooked on identifying and using the edible mushrooms that grow here in Nova Scotia. Before I made this I took the dog for a walk and came back with several choice hedgehog mushrooms (Hydnum repandum). They’re wonderfully flavourful, if a little weird looking. They have neither gills or pores, but small “spines” on their underside.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Hydnum are what is called a beginners mushroom because they are so easy to identify and have no poisonous lookalikes. They added a robust, earthy flavour that was absolutely wonderful and they don’t seem to be put off by the cold weather we’ve been having lately. At least not yet...</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">So if you’re looking for a dinner recipe that is warm and comforting, easy to prepare and wont break your wallet read on.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="color: #999999; font-family: Titillium Web; font-size: large;"><b>Recipe</b></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="color: #f1c232; font-family: Titillium Web; font-size: x-large;"><b>Cottage Pie with Wild Mushrooms</b></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web; font-size: medium;"><b>Prep: 45 minutes<span class="Apple-converted-space"> </span>|<span class="Apple-converted-space"> </span>Bake 25-30 minutes<span class="Apple-converted-space"> </span>|<span class="Apple-converted-space"> </span>4 servings</b></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">300g fresh wild mushrooms (or Cremini from the store), chopped or torn</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 tbsp olive oil</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">3 garlic cloves, minced</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/2 onion , diced</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 medium carrot, diced</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 celery rib, diced</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">500g ground beef</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/4 cup all purpose flour</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 tbsp tomato paste</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">2 cups beef broth/stock</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/2 cup red wine</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 tbsp Worcestershire sauce</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 tsp dried thyme</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 tsp dried rosemary</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 dried bay leaf</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/2 tsp salt, or to taste</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 tsp black pepper</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 kg potatoes (a little more than 2 lbs)</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/2 cup milk</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">2 tbsp butter</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/4 cup gruyere (or parmesan) cheese, grated</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Heat a large skillet on high and add the mushrooms to the DRY pan. Allow them to cook until the liquid in them expresses and then evaporates. Remove to a bowl. Note, this is a step you really should do if you're using foraged mushrooms. Really fresh wild mushrooms have a very high water content. Doing this dry fry concentrates their flavour.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Heat oil in the same skillet over medium heat. Add onion, carrots and celery (the three are called a mirepoix or soffritto, a backbone of French and Italian cooking) and cook for about 3-4 minutes or until softened. Then add the garlic and cook for another minute.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Then turn the heat to high and add the beef. Cook, stirring and breaking up the beef until it is no longer pink. Then add the mushrooms back into the pan. Sprinkle the flour over the top and mix well. Then add the tomato paste, stock, wine, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Bring to a simmer while stirring and let cook until the sauce is reduced and thickened.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Titillium Web;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiV2xV4qMUmcj48IVgwhCD2rE7liYTgb5JgIMxFAdkEvCH70Xc31EuxGSX6AWZknqpzD3LytaX9yCeKWYI-gomsP0npoGfwbizqSBmjk5XfxA41rHJzoVnpHeNm5Oafi_MbdOjT3i1MiMyOMalurKQb76tg5-jQZQOne7jkyk5XDNfl__WyuBgyTl3E=s2048" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1829" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiV2xV4qMUmcj48IVgwhCD2rE7liYTgb5JgIMxFAdkEvCH70Xc31EuxGSX6AWZknqpzD3LytaX9yCeKWYI-gomsP0npoGfwbizqSBmjk5XfxA41rHJzoVnpHeNm5Oafi_MbdOjT3i1MiMyOMalurKQb76tg5-jQZQOne7jkyk5XDNfl__WyuBgyTl3E=s320" width="286" /></a></span></div><span style="font-family: Titillium Web;">Once the sauce is reduced to your liking, turn off the heat and let cool while you cook the potatoes. The sauce that you leave at this point is the amount you will have in the end result, so don't dry it out too much. You want "gravy". Cooling the meat filling while you make the potatoes ensures your cottage pie will have separate layers when baked.</span><p></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Peel the potatoes, chop into evenly sized pieces, place in a pot with enough water to cover, add some salt, and let cook for 15 minutes or until soft. Drain, mash and add in the cream and butter. Set aside.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Preheat the oven to 350°F. To assemble, place all the meat filling in the bottom of an 8x8 oven-proof pan. Then add all of the mashed potato and smooth over the top, ensuring to cover to the edges. The sprinkle on the gruyere and a little pepper if you wish.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: "Titillium Web";"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: "Titillium Web";">Bake, uncovered, for 25-30 minutes until the dish is well heated through and the top has become golden brown. Serve with crusty warm bread.</span><span style="font-family: "Titillium Web";"> </span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: "Titillium Web";"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">#comfortfood #tradition #oldrecipe #beefrecipe #cheaprecipe #quickrecipes</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: "Titillium Web";"><br /></span></p><p class="p2" style="background-color: white; color: #666666; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;">.......................................</span></p><p class="p1" style="background-color: white; color: #666666; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="color: #999999;"><span style="font-family: Titillium Web;">©2021 Docaitta Lifestyle. Feel free to disseminate on any and all of your social media orifices. The more the merrier. :-)</span></span></p>Docaittahttp://www.blogger.com/profile/01981925995164809692noreply@blogger.com0tag:blogger.com,1999:blog-6241920857074180307.post-89778162346688945642021-11-24T09:09:00.004-04:002021-11-24T13:33:53.960-04:00Holiday tradition (in pie form)<p></p><div class="separator" style="clear: both;"><span style="font-family: Titillium Web;"><span style="font-size: x-large;"><b>Tradition is not the worship of ashes, but the preservation of fire.</b> </span><span style="font-size: medium;">Gustav Mahler</span><br /><br /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVUNvYUWbCYZywp3DuSz26onl3dmPxUr1mu_FPj82xUw12_VEWxUGKMgmq5hPWHkjrtBZh-Cmuz_OPhe9QqgglO13CyD27C_QIjIcOU1zhO9pQSEpHZ1GhQQFkSmEyxvqqaOLBAittn4U3drHJhfCpkGscc3imhw6hAXqKlWJE-_i8Vqg1HddPzmDp=s800" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVUNvYUWbCYZywp3DuSz26onl3dmPxUr1mu_FPj82xUw12_VEWxUGKMgmq5hPWHkjrtBZh-Cmuz_OPhe9QqgglO13CyD27C_QIjIcOU1zhO9pQSEpHZ1GhQQFkSmEyxvqqaOLBAittn4U3drHJhfCpkGscc3imhw6hAXqKlWJE-_i8Vqg1HddPzmDp=w640-h240" width="640" /></a></span></div><span style="font-family: Titillium Web;"><div><span style="font-family: Titillium Web;"><br /></span></div>This recipe is an idea for our friends in the USA who will be celebrating their Thanksgiving tomorrow. I would imagine that many of you will be finding yourselves in the kitchen, frantically preparing for the festivities.</span><p></p><p><span style="font-family: Titillium Web;">Almost certainly part of that celebration will be in pie form. And most probably pumpkin.</span></p><p><span style="font-family: Titillium Web;">But what about those who don't really care for pumpkin pie? There really should be a delicious option for them. I'm OK with pumpkin pie but if there's another option I would probably gravitate toward it, or even have a slice of both!</span></p><p><span style="font-family: Titillium Web; font-size: large;"><b>The forgotten classic</b></span></p><span style="font-family: Titillium Web;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi35ZKI7YG5yUl1D5g-YEztVXoB5oVrwXy0_lNdocNfs9QJGmgbrAhYlFecArvr5-Ifs6dUQwJHh0GWJ0KJq_6wz5w_6LTnsksl5tKGtqh2VSILRL91A7WyCxYQpCXEPomYEKXHJ3x2p3MZhIpLprRW3dZ17o9xAc6EI2AKdY0Qxrtxxn-5hnSSUcYt=s1280" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEi35ZKI7YG5yUl1D5g-YEztVXoB5oVrwXy0_lNdocNfs9QJGmgbrAhYlFecArvr5-Ifs6dUQwJHh0GWJ0KJq_6wz5w_6LTnsksl5tKGtqh2VSILRL91A7WyCxYQpCXEPomYEKXHJ3x2p3MZhIpLprRW3dZ17o9xAc6EI2AKdY0Qxrtxxn-5hnSSUcYt=s320" width="320" /></a></div>Have you ever thought about a traditional old-fashioned custard pie for your second option? If not, you really should. Creamy smooth with a fantastic crust and just a hint of nutmeg it has all one would expect from a holiday classic. And beautiful to bring to the table? You bet!</span><p></p><p><span style="font-family: Titillium Web;">This is at least a 1950s recipe if not earlier, so has lots of tradition behind it. It's an uncommon pie today and that's a real shame, because it's a really great pie. Plus it's very easy to make.</span></p><p><span style="font-family: Titillium Web;">I have fond memories of this pie. They come from my childhood when the local Women's Institute in a neighbouring village used to host a "Pie Aid" and handmade items fundraiser almost every month. </span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;">The Women's Institute of Canada is an organization that was established over 100 years ago to support women and their families in rural areas. Still active, they provide valuable resources for their members, as well as education on nutrition and help in raising families. Members also volunteer for the benefit of the communities where they are active.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">The Pie Aids were hosted in different members homes in rotation. They were as much fundraiser as they were social activity. Mom, dad and I used to get in the car and drive the five miles for every one. </span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;">There were some amazing pie makers, and knitters and tatters—look up tatting if you don't know what it is and be amazed—each proud to make their own specialty.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;">The secret to good pie pastry is to not, in my father's words, "maul it." Dad used to make all our pies. He was always in a hurry and this worked to his benefit. Just touch the dough enough to bring it together. Not ONE SECOND more. If you follow the directions in the recipe below you will have success.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;">This recipe, from the old cookbook is so close to what we used to have at those Pie Aids it isn't even funny. When I made this pie I have to say it was extremely easy and the result was amazingly delicious… So here it is, for you to turn into your own holiday tradition.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><h2 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="color: #f1c232; font-family: Titillium Web; font-size: x-large;">Old Fashioned Custard Pie</span></h2><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><h4 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; text-align: left;"><span style="font-family: Titillium Web; font-size: large;"><i>Pastry</i></span></h4><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">This pastry recipe is for a 9" single crust pie from "Fanny Farmer." Tried and true.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 1/2 cups flour</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/4 tsp salt</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/2 cup shortening or lard</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">3-4 tbsp ice cold water</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjalzeVYtH299MOOn6GuXHnef6nNrgnOZUJAMra90hbvfdZUQhV_1TSKHGl7w5pSXL18Diy-DGEwhzHXze8juYsz8Cu_FM7fMHI4wV2kOPYBVAjgxSsKEO5RafHzwn0-ZCAX0ymEitj9FbWxg74mGLkoP-tortj3VA1CM03402nSpqj3ffPOLLw_PWB=s320" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Titillium Web;"><img border="0" data-original-height="219" data-original-width="320" height="137" src="https://blogger.googleusercontent.com/img/a/AVvXsEjalzeVYtH299MOOn6GuXHnef6nNrgnOZUJAMra90hbvfdZUQhV_1TSKHGl7w5pSXL18Diy-DGEwhzHXze8juYsz8Cu_FM7fMHI4wV2kOPYBVAjgxSsKEO5RafHzwn0-ZCAX0ymEitj9FbWxg74mGLkoP-tortj3VA1CM03402nSpqj3ffPOLLw_PWB=w200-h137" width="200" /></span></a></div><span style="font-family: Titillium Web;">Mix the flour and salt. Cut the shortening in to the size of peas. Do not make it any finer. If you do you won't have a flaky crust. Add enough water just to bring it together as a shaggy dough. Check the picture above.</span><p></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Roll out on a board with just enough flour so it doesn't stick. Lift and place in the pie plate. Do not flute the edge, but rather leave plain trimmed with the edge of the plate, or impressed with the tines of a fork. Refrigerate for at least 30 minutes before filling and baking.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhiWEMn2YFQMBHTpscjfjxivbonEtDJK3_VybexEE-GXRaVK0OxCyoMSUbMf3O46JIUNlQ_MmHEoQjV10RBRgPfZa57tSgvCSB85mq4VRf4OtGa8f4q8Ss34XNujcdYwNokEUGwmZRwo060-aCJ2VGX86g3UefV4vaWkKEb-tGB3AihNCiCIR3fQEmq=s1280" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Titillium Web;"><img border="0" data-original-height="960" data-original-width="1280" height="150" src="https://blogger.googleusercontent.com/img/a/AVvXsEhiWEMn2YFQMBHTpscjfjxivbonEtDJK3_VybexEE-GXRaVK0OxCyoMSUbMf3O46JIUNlQ_MmHEoQjV10RBRgPfZa57tSgvCSB85mq4VRf4OtGa8f4q8Ss34XNujcdYwNokEUGwmZRwo060-aCJ2VGX86g3UefV4vaWkKEb-tGB3AihNCiCIR3fQEmq=w200-h150" width="200" /></span></a></div><span style="font-family: Titillium Web;">There are two different ways to proceed at this point. The first is to fill it and bake. This results in a soft bottom crust that some prefer and some don't. If desired you can partly pre-bake the shell. Prick the bottom with a fork and bake at 400°F for 15 minutes before filling. I didn't. That's the way I remember the pie from the Pie Aids, but it's your call.</span><p></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><h4 style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px; text-align: left;"><span style="font-family: Titillium Web; font-size: large;"><i>Old-fashioned custard pie filling</i></span></h4><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">2-1/2 cups milk, scalded (I used 10% cream and it's even better than with milk)</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">4 eggs</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/2 cup sugar</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/4 tsp salt</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1/2 tsp vanilla</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">freshly grated nutmeg</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Preheat oven to 400°F. Adjust rack to 5-6 inches from the bottom of the oven.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Scald the milk in the top of a double boiler.(Milk is scalded when bubbles form at the very edge of the pan. Don't let it boil.) After scalding, cover to avoid a skin from forming.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Beat the eggs until the yolks and whites are thoroughly mixed. Add the sugar, salt and scalded milk slowly, stirring constantly.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Quickly strain the custard mixture, add the vanilla and pour, except for 1/3 cup, into the prepared crust.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjHaFoH_10XuyZvpVA7nz2qjdMP2yLPgoOwcxEp7tMbU_neQufnXoq_G6XuBMC8x9g6KZNmdIH1wA9fhkzOetGovUx484SqEcYGwPf_nmuXbEFkARsCzN2thQJckPmssOc4aWnyqYpJKvliHIMpQx2WJIyjRt87X4ZsVznHidfLGSTKCUoW9S1qh-Uz=s1280" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Titillium Web;"><img border="0" data-original-height="960" data-original-width="1280" height="150" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHaFoH_10XuyZvpVA7nz2qjdMP2yLPgoOwcxEp7tMbU_neQufnXoq_G6XuBMC8x9g6KZNmdIH1wA9fhkzOetGovUx484SqEcYGwPf_nmuXbEFkARsCzN2thQJckPmssOc4aWnyqYpJKvliHIMpQx2WJIyjRt87X4ZsVznHidfLGSTKCUoW9S1qh-Uz=w200-h150" width="200" /></span></a></div><span style="font-family: Titillium Web;">Beat the remaining custard until very foamy and then gently flow it over the top of the custard already in the pie shell. Sprinkle with grated nutmeg.</span><p></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Bake for 25 to 30 minutes or until the custard is set except for about 1" in the very centre of the pie. Test for doneness by gently jiggling the pie plate. It should look set but shake in the centre. It will continue to cook after being removed from the oven.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Let cool for 2-3 hours before serving. This pie is best served the day of baking.</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">#holidaytradition #oldrecipe #thanksgivingrecipe #classicpierecipe #easypierecipe</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p2" style="background-color: white; color: #666666; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;">.......................................</span></p><p class="p1" style="background-color: white; color: #666666; font-size: 16px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="color: #999999;"><span style="font-family: Titillium Web;">©2021 Docaitta Lifestyle. Feel free to disseminate on any and all of your social media orifices. The more the merrier. :-)</span></span></p>Docaittahttp://www.blogger.com/profile/01981925995164809692noreply@blogger.com0tag:blogger.com,1999:blog-6241920857074180307.post-8837382351460641362021-11-21T18:42:00.003-04:002021-11-21T19:02:14.822-04:00Italian Sausage with Spinach and Rotini<p style="text-align: left;"><i style="font-family: "Titillium Web";"><span style="color: #999999;"><span style="font-size: large;">Before anything else, preparation is the key to success.</span></span></i></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: "Titillium Web";"><i><span style="color: #999999;">Alexander Graham Bell</span></i></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><i>OK, folks. Post one of my restart. I hope you like.</i></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiPf5gBAH04UPWIS67VSNGocFqezsMPdXEcWQP7iXMw4qFcNajMo_5EtON4uy22ft7kZoAziEWTCwbIqomOiTxfhbX-t6z-Gfcr4vemh4BSN_jiM3x760v0bnxAJC1g4hWdwTWq7muDaYtYCyfnpxIU8is2iW1AE6j8Xs-KZl-Y2vfJcvOrQF0bvBPF=s2538" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1239" data-original-width="2538" height="312" src="https://blogger.googleusercontent.com/img/a/AVvXsEiPf5gBAH04UPWIS67VSNGocFqezsMPdXEcWQP7iXMw4qFcNajMo_5EtON4uy22ft7kZoAziEWTCwbIqomOiTxfhbX-t6z-Gfcr4vemh4BSN_jiM3x760v0bnxAJC1g4hWdwTWq7muDaYtYCyfnpxIU8is2iW1AE6j8Xs-KZl-Y2vfJcvOrQF0bvBPF=w640-h312" width="640" /></a></div><br /><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Storm’s coming! Time to cook something to have ahead, just to be prepared.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLDCdIglaSwonyUA33f4nZuAYxM2ZOo8NGgO9xf8tW8ZW4WMUZUFKVLgQm1I7MNhUm__99MT-MsIeYwMLfKaecT5wb-JKC3w0xkJH0mTO4ZYLeEgqKiRX_KwV4SDwrLskd3cSVHCVOEKCR2Aodcvb_Q3O4Wyn1FGLxn0nERt_4Xfxzs2WzrJnZD7U6=s220" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="220" data-original-width="200" height="91" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLDCdIglaSwonyUA33f4nZuAYxM2ZOo8NGgO9xf8tW8ZW4WMUZUFKVLgQm1I7MNhUm__99MT-MsIeYwMLfKaecT5wb-JKC3w0xkJH0mTO4ZYLeEgqKiRX_KwV4SDwrLskd3cSVHCVOEKCR2Aodcvb_Q3O4Wyn1FGLxn0nERt_4Xfxzs2WzrJnZD7U6=w82-h91" width="82" /></a></div><span style="font-family: Titillium Web;"><br />It’s November 21st here in Nova Scotia, and depending on who you hear/see we’re either facing a slightly stronger than normal late fall storm or Armageddon with over 100mm of rain. A day or two ago I even saw reports that we may lose power for “several days”. That would suck, especially with regards to my design business where if I don’t work I don’t get paid.</span><p></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: "Titillium Web";">Even though I hope for the former, I have learned long ago to anticipate the latter. That way at least you’re prepared. And potato chips never really last long enough to go bad, even if not used at the intended time. So the ticket is to do an easy “make-ahead” recipe.</span><span class="Apple-converted-space" style="font-family: "Titillium Web";"> </span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">As an aside, but related to my introductory quote, a work companion and I designed the logo for the Alexander Graham Bell Foundation, and their extensive Brand Guide. If inclined, you can see the identity logo <b><a href="https://agbfoundation.ca/">here</a></b>. </span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">This recipe is sort of made up by pantry surfing. It’s loosely based on a classic Italian sausage and cannellini bean recipe. But I live 30 minutes away from the nearest larger grocery store and I don't keeps cans of cannellini beans (AKA white beans) as a staple. I know some of you do, but not me.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Most people do have pretty much everything else in this recipe readily on hand, and it's the kind of meal that comes together quite quickly, which is a plus. Around 30 minutes, give or take a few.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">This is a perfect dish to make ahead and reheat. So if your power is out and you’re running a generator you can plug in your air fryer/convection oven or microwave for a short time to reheat.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Armageddon or not, it’s one of those great meals for cooler, overcast days. Make sure to cut everything in larger than normal chunks. It makes the end result more "rustic". This is something that sticks to your ribs and makes you feel comforted and warm inside.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web; font-size: medium;"><b>RECIPE</b></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="color: #f1c232; font-family: Titillium Web; font-size: medium;"><b>Italian Sausage with Spinach and Rotini</b></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><i>Total time (without optional baking) about 35 minutes.</i></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 tbsp olive oil</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 medium yellow onion, halved and then sliced</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 large carrot, in large dice</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">4 large garlic cloves, chopped</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">400g hot Italian sausage meat, torn into chunks</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">2 plum tomatoes, chopped</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 jar of strained tomato sauce (passata), plus enough water to make 1L</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">2 tsp oregano</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 tsp sea salt</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 tsp cracked black pepper</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">250g uncooked rotini</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">2 cups chicken stock water, or more as necessary</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">1 cup pre-cooked spinach (can use thawed frozen)</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">grated parmesan</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><br /></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><i>Cook’s note: if you like crispy bits on your pasta, once completed turn it all into a baking dish, sprinkle with parmesan and bake until browned on top. Just ensure there's enough sauce remaining to make sure it doesn’t dry out during baking. The pasta does tend to absorb it.</i></span></p><div class="separator" style="clear: both; text-align: left;"><br /></div><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhKrl5MO6ep28WVk8Z1i-vKcvDgQG4iJRQTrpL6zGf08bMkX4Z1Puz6DshCqLgVN9D86UKZTETVrgvbZfX0033is1UJwHbt9oXhMuSWGwsFxrYCds8Ci-9gb_vX_jdTlU1W07p71tJpCjcfXb93NFbGU_ijwY6AaDPePXgNyjcvFEfvTR8Cf4risD5x=s600" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="600" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhKrl5MO6ep28WVk8Z1i-vKcvDgQG4iJRQTrpL6zGf08bMkX4Z1Puz6DshCqLgVN9D86UKZTETVrgvbZfX0033is1UJwHbt9oXhMuSWGwsFxrYCds8Ci-9gb_vX_jdTlU1W07p71tJpCjcfXb93NFbGU_ijwY6AaDPePXgNyjcvFEfvTR8Cf4risD5x=s320" width="320" /></a><span style="font-family: "Titillium Web";"><b><span style="font-size: medium;">DIRECTIONS</span></b></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: "Titillium Web";">Heat the oil in a deep skillet. Add the onion and carrot and sauté until the onions soften. It’s perfectly fine if both the onions and carrots brown a little. Then add the garlic and sauté for 30 seconds.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Add the sausage meat and cook until no longer pink. Then add the chopped tomatoes, tomato sauce with water, oregano, salt and pepper. Cover, reduce the heat to medium low and let cook for 15 minutes. This step helps the carrots cook through since they’re in larger dice.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">After 15 minutes is up, stir in the rotini and chicken stock. Bring back to a boil, cover again, and reduce the heat to medium and cook for an additional 12 minutes. Stir occasionally to ensure it doesn’t dry out.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Pasta cooked this way invariably takes longer than if it is boiled separately. If the pasta needs more water/stock and longer cooking time do so.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">Once the pasta is done, remove the pot from the heat and stir in the chopped spinach. Taste for seasonings and adjust.</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">To serve, place in a bowl and top with grated parmesan.<span class="Apple-converted-space"> </span></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">If doing the additional bake for crispy top, preheat oven to 400°F, place mixture in a baking dish and top with plenty of parmesan. Bake for about 25 minutes, or until browned on top. (Air fryer 375°F for about 12-15 minutes.)</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: Titillium Web;">#ilatianrecipe #homecooking #countrykitchen #italiansausage #makeaheadrecipe</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;"><br /></span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 13px;"><span style="font-family: Titillium Web;">.......................................</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="color: #999999;"><span style="font-family: Titillium Web;">©2021 Docaitta Lifestyle. </span><span style="background-color: white; font-family: Cantarell;">Feel free to disseminate on any and all of your social media orifices. The more the merrier. :-)</span></span></p>Docaittahttp://www.blogger.com/profile/01981925995164809692noreply@blogger.com0tag:blogger.com,1999:blog-6241920857074180307.post-79538732979188986022021-11-17T15:34:00.012-04:002021-11-24T13:37:16.642-04:00Now, what was I was saying...<h4 style="text-align: left;"><i><span style="color: #e69138; font-family: Titillium Web; font-size: large;">Never find fault with the absent. – <span style="font-weight: normal;">Alexander Pope</span></span></i></h4><p><span style="font-family: Titillium Web;">Ok, I know – it's been a while. More than a while actually. Six and a half years.</span></p><p><span style="font-family: Titillium Web;">Wow.</span></p><p><span style="font-family: Titillium Web;">It didn't feel real until I typed it out. <br /><b>6.5 YEARS</b></span></p><p><span style="font-family: Titillium Web;">................................</span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgGK5p2vQ7Bwzcvw0SkFMJxD6nW68VqOgoly1Zrnl2ev54oWswj7KK0pGNNFEHpfo3VtO9Wi7rC4e8JPQTkdeNZ-NluYA0PdrboVpTNa-RCBqZqfq_DagPNGPbw9GOM4z-fHq6dNGBTuD_oxLQXltIShFDGzdCA4N0qDz1VRH9NOFmAZQRvvtfkhhrl=s291" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Titillium Web;"><img border="0" data-original-height="236" data-original-width="291" height="163" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGK5p2vQ7Bwzcvw0SkFMJxD6nW68VqOgoly1Zrnl2ev54oWswj7KK0pGNNFEHpfo3VtO9Wi7rC4e8JPQTkdeNZ-NluYA0PdrboVpTNa-RCBqZqfq_DagPNGPbw9GOM4z-fHq6dNGBTuD_oxLQXltIShFDGzdCA4N0qDz1VRH9NOFmAZQRvvtfkhhrl=w200-h163" width="200" /></span></a></div><span style="font-family: Titillium Web;"><br />As you can imagine, quite a lot has happened since the first half of 2015. </span><p></p><p style="text-align: left;"><span style="font-family: Titillium Web;">Life has had some stellar high points, as well as some dreadful lows. I've lost a mother—mine this time—during the start of the pandemic (but not COVID-related), a cousin and even a good friend.</span></p><p style="text-align: left;"><span style="font-family: Titillium Web;">I've stopped drinking. That's a good thing. I'm only half-wit(ty) after a few. I'm not against it and there will be rehashing of liqueur recipes, fear not. It's just no longer something I want to do, <i>for me</i>.</span></p><p style="text-align: left;"><span style="font-family: Titillium Web;">I've lost weight, and gained it back, and then lost it again. All on purpose, if you can say you gain weight because you purposefully/mindlessly shove food in your face. I guess you do in a way.</span></p><p style="text-align: left;"><span style="font-family: Titillium Web;">I've discovered a recent penchant for some interesting foraging. Semi-dangerous foraging. More elucidation on that in future posts.</span></p><p style="text-align: left;"><span style="font-family: Titillium Web;">I've done some smart things; I've done some really stupid. As have we all.</span></p><p style="text-align: left;"><span style="font-family: Titillium Web;">We've another Bouvier des Flandres. He's the light of our lives. Big hairy smelly thing that he is. He's now two and still doesn't listen worth a s*#t. I shouldn't say that. He's a very good boy. Most of the time.</span></p><p style="text-align: left;"><span style="font-family: Titillium Web;">Self-employment has been a rollercoaster. Working for yourself holds great joys but I can never get used to the feeling I don't know where my next client will be coming from. You see, when you own the business it's your responsibility to bring in the work so I'm told. That's hard.</span></p><p style="text-align: left;"><span style="font-family: Titillium Web;">I may even cross-pollinate with some material from my design business.</span></p><p style="text-align: left;"><span style="font-family: Titillium Web;">Anyway, I hope you will all take me back into your hearts as I slowly stoke the furnace of my creativity and begin to publish once again. Over my first incarnation as a blogger I received some really wonderful comments on my posts. Heartfelt messages that at the time made it all worthwhile. I'm sure I will again.</span></p><p style="text-align: left;"><span style="font-family: Titillium Web;">Constantly churning out content isn't as easy as it may seem. Sometimes those around you suffer for your "craft". Like my spouse (sorry). So I've made a promise to myself that although I will post very frequently, it just won't be CONSTANTLY. But if you follow in any of the myriad social media channels I use you'll know when I've dropped one – metaphorically.</span></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiM1bo_WaR5iJk9KBA8IcPQc2wqpNjgrqAsC2IKx9EZXP5wGPBC9m96yuUV3uZ7yAFchub3aB5x5rnRwyDbUbgr8NiZzpkhNPueaRliOwM4p-ieWTI-NWwl7G8ngO59IqKMfyvOIBD25tV8LekhFx9U6snGPf8ILraAWgoGF2CaTfAPA3F557_wyGRb=s1296" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Titillium Web;"><img border="0" data-original-height="236" data-original-width="1296" height="114" src="https://blogger.googleusercontent.com/img/a/AVvXsEiM1bo_WaR5iJk9KBA8IcPQc2wqpNjgrqAsC2IKx9EZXP5wGPBC9m96yuUV3uZ7yAFchub3aB5x5rnRwyDbUbgr8NiZzpkhNPueaRliOwM4p-ieWTI-NWwl7G8ngO59IqKMfyvOIBD25tV8LekhFx9U6snGPf8ILraAWgoGF2CaTfAPA3F557_wyGRb=w619-h114" width="619" /></span></a></div><div class="separator" style="clear: both;"><span style="font-family: Titillium Web;"><span>I'm rebranding this blog as <b><i>Docaitta LIfestyle</i></b>. Becau</span>se essentially that's what I want it to be: a window in on one particular life (mine) and how it's being lived with one foot in the country and one in the city – all while trying to make it on my own. What I find interesting, how I'm occupying my time, what I'm grow<span>ing or eating, helpful ideas, what grinds my gears, etc. You know – how I used to write.</span></span></div><p style="text-align: left;"><span style="font-family: Titillium Web;">So as Bette Davis famously said in <i>All About Eve</i>:<br /><span face="arial, sans-serif" style="background-color: white;"><i>"</i></span><span face="arial, sans-serif" style="background-color: white; color: #202124; font-style: italic;">Fasten your seat belts, it's gonna be a bumpy ride</span><span face="arial, sans-serif" style="background-color: white; color: #202124; font-style: italic;">."</span></span></p><p style="text-align: left;"><i><span style="background-color: white; color: #202124; font-family: Titillium Web;"><br /></span></i></p><p style="text-align: left;"><span style="background-color: white; color: #202124; font-family: Titillium Web; font-size: x-small;">©2021 Feel free to disseminate my bullshyte on any and all of your social media orifices. The more the merrier. :-)</span></p>Docaittahttp://www.blogger.com/profile/01981925995164809692noreply@blogger.com3tag:blogger.com,1999:blog-6241920857074180307.post-78244540953795485552015-05-03T08:47:00.000-03:002015-05-03T09:04:23.045-03:00Homey Brown Sugar Bread<span style="color: #666666; font-family: Georgia, Times New Roman, serif; font-size: large;">Where we love is home - home that our feet may leave, but not our hearts. </span><span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><i>– Oliver Wendell Holmes, Sr.</i></span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-JAUT9o1oQEg/VUYIv-CwZFI/AAAAAAAANXw/E_OK1SNoZLw/s1600/IMG_1496%2B(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-JAUT9o1oQEg/VUYIv-CwZFI/AAAAAAAANXw/E_OK1SNoZLw/s1600/IMG_1496%2B(1).jpg" height="260" width="400" /></a></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Life is strange, even at its best. Life is also not a spectator sport. You have to muck in.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">You will have noticed, dear readers, that it has been an ungodly long time since my last post. March 19, to be exact. No I haven’t died, but my mother-in-law has. We received some extremely bad news at the end of January. The “C” word. It took only two months for her to leave us.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Instantly upon hearing the news, my husband withdrew from college and moved back home to be with, support and care for her. He did an amazing job, and I could not be more proud of him.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">I also helped out the best I could at every opportunity. A functioning “office” was set up in her home so I could work as comfortably from there as I did from my other two offices. You do what you must when circumstances are thrust upon you, and there was no way in hell I would not be there for both her and my husband.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Her other son, who lives with his family out west, also did the best he could – coming home twice in close succession. It was hard for us, and must have been equally hard for him being so far away.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2giemYcILsM/VUYIkf7e55I/AAAAAAAANXY/OxJru_7SV18/s1600/IMG_1493%2B(1).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2giemYcILsM/VUYIkf7e55I/AAAAAAAANXY/OxJru_7SV18/s1600/IMG_1493%2B(1).jpg" height="320" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">But, at the end of her days, she knew she was loved, is loved, and will be missed terribly. In her own quiet way she was an incredible woman, and I feel honoured to have gotten to know her better, even under the circumstances.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Now we have moved beyond the traumatic shock that caring for a dying parent brings, on to the practical matters of closing up house, and setting affairs in order. Life is still, if you will pardon the colloquialism, a shit show.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Out of all of this I have learned a very valuable lesson. Home actually IS where the heart is. It’s not bricks or mortar or a plot of land. Home is wherever you are, where you are surrounded by those you love and who love you. Anyone who thinks otherwise is a short-sighted fool.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">What does this have to do with bread? Probably not much, but it seems I always give you a recipe, so why not, eh? I could go on at length about home and homeyness and memories and such. But you know all that.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">So here it is. This is not a sweet bread, but a toast and sandwich bread. With four buns there's plenty of "fluffy bits" for people to fight over. You could just as easily do three, two or even just one. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Think of this bread as a pale, winter-weary version of Maritime Brown Bread. Anyone experiencing this year's spring in Nova Scotia knows exactly what I mean. (<a href="http://www.docaitta.com/2012/01/recipe-maritime-molasses-brown-bread.html"><span style="color: #666666;"><b>link here</b></span></a>)</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
<i><span style="color: #7f6000; font-family: Trebuchet MS, sans-serif; font-size: large;">Brown Sugar Bread</span></i><br />
<span style="font-family: Trebuchet MS, sans-serif;">Prep: 20 min | Rise: 3 hrs | Bake: 30-35 min | Yield: 1 big-ass loaf</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GCOaLIJP9bo/VUYIqdZZrrI/AAAAAAAANXo/HirYHuccZkI/s1600/IMG_1494%2B(1).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GCOaLIJP9bo/VUYIqdZZrrI/AAAAAAAANXo/HirYHuccZkI/s1600/IMG_1494%2B(1).jpg" height="286" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">2 cups water, 110°F</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/3 cup brown sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp yeast</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 egg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup butter, melted</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-1/2 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5 cups flour</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Place the warm water and brown sugar in a large bowl. Add the yeast and allow to proof until bubbly and creamy, about 15 minutes.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Add the egg, butter, salt and flour. Knead for 5 minutes on the counter. The dough should be slightly wet feeling to the touch, but fairly firm and soft.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Wash and butter the bowl you brought the dough together in. Place the dough in the bowl, cover with plastic wrap and a tea towel and let rise for 2 hours, or until doubled.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Punch the dough down, knead briefly and divide into four equal balls. Line the balls up in a buttered high-sided 5”x9” baking dish. Let rise until doubled again, about 1 hour.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Just before the dough is finished rising, preheat the oven to 425°F. Place a shallow dish with a cup or so of water in it on the bottom rack. This hydrates the oven and gives the bread an initial “push” as its baking.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Bake on the middle rack for 30-35 minutes, until browned on top and the loaf sounds hollow when tapped with your fingers. Let cool, if you can wait.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Have butter and your favourite jam very close by...</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vk2EDqotaxI/VUYIo8UuaSI/AAAAAAAANXk/VuDZtZ_r8KU/s1600/IMG_1495%2B(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vk2EDqotaxI/VUYIo8UuaSI/AAAAAAAANXk/VuDZtZ_r8KU/s1600/IMG_1495%2B%281%29.jpg" height="260" width="400" /></a></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">................................................................................................................................................</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6241920857074180307.post-8456766395156734212015-03-19T16:31:00.001-03:002015-03-19T16:31:29.252-03:00Blood Orange & Ricotta Pound Cake<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;">All things are only transitory. </span><span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><i>– Johann Wolfgang von Goethe</i></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6fxErYx6804/VQshx3jIbpI/AAAAAAAANXE/LAN8DUU0qww/s1600/IMG_1454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6fxErYx6804/VQshx3jIbpI/AAAAAAAANXE/LAN8DUU0qww/s1600/IMG_1454.jpg" height="338" width="400" /></a></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">If you think it’s been a long time since my last post, you’re right. Things are very interesting around here right now. It’s like the Chinese curse “May you live in interesting times.” I feel pulled in about 4 different directions at once. </span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-eizVA2-23S4/VQshSgdo9JI/AAAAAAAANWk/j28jRjMTk74/s1600/IMG_1446.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eizVA2-23S4/VQshSgdo9JI/AAAAAAAANWk/j28jRjMTk74/s1600/IMG_1446.jpg" height="183" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">I know Goethe is right, it’s just being in the middle of it that sucks. I won’t bore you with the details. Instead I’ll bore you with a recipe...</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Blood oranges, also called Moro oranges, are a type of orange that has tart, sweet flesh that is unexpectedly red – hence the name. Although grown commercially in California, many blood oranges come from Southern Italy, particularly Sicily. They are usually available from January through April. So you have to take advantage of them while they’re around.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rX9uDXIC764/VQsheYkQ5lI/AAAAAAAANWs/E7E7DXt-e8U/s1600/IMG_1449.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-rX9uDXIC764/VQsheYkQ5lI/AAAAAAAANWs/E7E7DXt-e8U/s1600/IMG_1449.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what "creamed" butter and sugar<br />looks like. Light and fluffy.</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;">You can tell a blood orange (besides the name on the bag or the sign above them...) by the reddish blush that appears on the skin when fully ripe. They can be smaller or larger than a regular Valencia (common) orange, and contain very few seeds.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">I find that the flavour of a well-ripened blood orange is still tart, but almost raspberry-like. They are quite delicious.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Here’s some orange facts, thanks to the folks at Sunkist®:</i></b></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">All oranges contain carotene — that's what makes them orange. Moros get their red color from high concentrations of a pigment called anthocyanin, a powerful antioxidant that neutralizes the effects of free radicals. Free radicals are the agents believed to be responsible for cancer, aging and other health ailments.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Since I’m on my third bag of blood oranges, I thought it might be okay to sacrifice one for a cake. Orange pound cake is always a favourite, especially for a dinner with one’s mother – which I had the evening I made this. She was pleasantly surprised. :-)</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Abraham Lincoln said: “All that I am, or hope to be, I owe to my angel mother.” Show yours some love. Do something nice for her today. Just like blood oranges, you are only blessed with her presence for far too short a time. </span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<span style="color: #999999; font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Blood Orange & Ricotta Pound Cake</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Prep 15 min | Bake 60 min | Yield 9” loaf</b></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-77xWh6zWPpQ/VQshjbNGTDI/AAAAAAAANW0/HAZe1-T4Li4/s1600/IMG_1451.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-77xWh6zWPpQ/VQshjbNGTDI/AAAAAAAANW0/HAZe1-T4Li4/s1600/IMG_1451.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough is pretty stiff. Don't worry.</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;">1-1/2 cups white flour + 1 tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2-1/2 tsp baking powder</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp sea salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup butter, softened</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3/4 cup low-fat ricotta</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">juice and rind of 1 blood orange</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-1/2 cups white sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 lg eggs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp pure vanilla extract</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">icing sugar, for dusting after baking</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 350°F. Grease and flour a 9-inch loaf pan.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Combine the flour, baking powder, and salt in a bowl and set aside. Wash, and then zest and juice the orange. Set aside.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Cream together the butter, ricotta, and sugar on medium speed until light, fluffy, smooth and no longer grainy. Scrape down the sides of the bowl as needed.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Add the eggs one at a time – beating just long enough that they are incorporated. Then beat in the rind, orange juice and vanilla.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Beat in the dry ingredients until mixed.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Scoop the batter out into the pan, taking care to not trap any air pockets in the corners and level the top with a spatula. </span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Bake for about 50 minutes and then test the cake by inserting a toothpick in the centre. If the toothpick does not come out clean, put it back in the oven for 10 more minutes and test again. It may take longer than an hour to bake, depending on the amount of juice, moisture content of flour, wetness of the ricotta, etc. Toothpick testing is reliable. Mine took longer, by a fair bit.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Expect the top to mound up and crack open – it’s the sign of a classic pound cake.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<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://2.bp.blogspot.com/-yM0E8PNB_hc/VQshq5KqRwI/AAAAAAAANW8/r7JHeyzBTZs/s1600/IMG_1453.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-yM0E8PNB_hc/VQshq5KqRwI/AAAAAAAANW8/r7JHeyzBTZs/s1600/IMG_1453.jpg" height="241" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The classi pound cake crack. </td></tr>
</tbody></table>
<span style="font-family: Georgia, 'Times New Roman', serif;">Remove from the oven, let cool for 10-15 minutes; then remove from the pan to finish cooling on a wire rack. Dust with icing sugar after it cools.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">................................................................................................................................................</span></span><br style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;" /><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6241920857074180307.post-86289824102762363552015-02-11T16:18:00.002-04:002015-02-11T16:42:08.869-04:00Crispy Baked Beet Chips (that aren’t burnt)<span style="color: #999999; font-family: Trebuchet MS, sans-serif; font-size: large;">You don't fix the problem until you define it. </span><span style="color: #999999; font-family: Trebuchet MS, sans-serif;">– John W. Snow</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6oKtwuF-u7w/VNuznw3xzvI/AAAAAAAANU8/hduh7KVmrYc/s1600/IMG_1409%2Bbeet%2Bchips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6oKtwuF-u7w/VNuznw3xzvI/AAAAAAAANU8/hduh7KVmrYc/s1600/IMG_1409%2Bbeet%2Bchips.jpg" height="296" width="400" /></a></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="color: #990000; font-family: Trebuchet MS, sans-serif;"><i><b>This recipe is posted in loving appreciation of our mothers, who tried their best to get us to eat things we didn't want to. Most times with a pinch of thanks and a pound of opposition. We love you.</b></i></span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-nErFLFA8fkY/VNuzcuzYkvI/AAAAAAAANUc/Pq9OIn56IPA/s1600/IMG_1366.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-nErFLFA8fkY/VNuzcuzYkvI/AAAAAAAANUc/Pq9OIn56IPA/s1600/IMG_1366.jpg" height="156" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My previous burnt beet chips. <br />
And these were the "good" ones.</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;">I’ve made beet chips before, about as successfully as most of the other home cooks that have posted comments online. In other words, very unsuccessfully. To contribute to the overall betterment of our species, I felt it fell upon my shoulders to fix the problem.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Most online recipes aver such confidence-inducing statements as “crispy, baked beets in XX minutes!” or “this recipe is so easy...”. Well, yes, it is easy, or at least slicing beets with a mandolin is easy. </span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">But 30 minutes at the most commonly listed temperature of 375°F? That is where things go downhill. Quickly. Have you ever tasted a burnt beet slice? I recommend that you don’t. They’re ugly.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SRiPXCItNGM/VNuzgg4o91I/AAAAAAAANUk/V6-hrbBOk8s/s1600/IMG_1402.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-SRiPXCItNGM/VNuzgg4o91I/AAAAAAAANUk/V6-hrbBOk8s/s1600/IMG_1402.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Four medium beets is probably enough for 2 people.</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;">375°F is just too high, especially when non-adjustable mandolins slice food paper thin. You know what I mean by paper thin: like potato chip thin. When one is touting a recipe as beet “chips” they should be “chips” as opposed to beet slabs. Slabs are the only way I can figure the beets in those recipes didn't burn.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">The first time I made these—they’re very low calorie—I ate about half of the slices I put into the oven. The other half were burnt beyond consumption. I believe even my compost bin ejected them. I followed the recipe to a “T,” and carefully watched them. It took seconds to go from not-quite-dry-enough to charcoal.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">So something had to be done, because the ones that weren’t burnt were pretty good. I hate to put in 100% effort on a 50% return.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">But there's more to this post than just the satisfaction of making a recipe work. One medium beet </span><span style="font-family: Georgia, 'Times New Roman', serif;">(2” / 5 cm wide)</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">has 35 calories. That’s the same as a slice of “calorie-wise” Kraft swiss cheese food. (“Food” – it’s that way on the packaging.) Plus beets have a significant amount of antioxidant and anti-inflammatory betalains. And don’t forget potassium, dietary fibre, protein, vitamins, and minerals.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-I3SJVEr6pm8/VNuzibGw5hI/AAAAAAAANUw/vllq5bsjW4o/s1600/IMG_1404.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-I3SJVEr6pm8/VNuzibGw5hI/AAAAAAAANUw/vllq5bsjW4o/s1600/IMG_1404.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The red also colours whatever's in your stomach, so the <br />
next morning don't be startled if things look unusual...</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;">So as you can see, it’s a shame to waste them by burning the heck out of them. And before you say you don't like beets – no, they don’t taste like dirt. The sugars get concentrated. They taste like heaven.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">I took a cue from the sweet potato chews I used to make for our Bouvier, Henry. They’re posted on this site if you want to look them up. They ended up not being so much chewy as crisp. They took a couple hours, being much thicker, but the magic was in the oven temperature. They were baked at a low temperature. No burning.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">So that’s what I did, and if you follow the recipe below you will have success. I made two trays, one sprinkled with ground ginger and one with ground rosemary, plus salt.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">If you like <i><b>#stormchips</b></i> but not so much the fat they’re fried in, give these a try. You’ll be surprised how delicious and guilt-free they are.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="color: #999999; font-family: Trebuchet MS, sans-serif; font-size: large;">Crispy Baked Beet Chips</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><b>Time, including baking: 45 min</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 medium beets, washed well, stems removed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 tsp olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">optional: ground ginger, sage, ground cumin, 5-spice powder, or orange zest</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></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://4.bp.blogspot.com/-up4ToeQu4zU/VNuzlB6YtKI/AAAAAAAANU4/ddpq7GeEkcc/s1600/IMG_1406.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-up4ToeQu4zU/VNuzlB6YtKI/AAAAAAAANU4/ddpq7GeEkcc/s1600/IMG_1406.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After 35 minutes at 265°F. They crisped up in about a minute after being<br />
removed from the oven. And not one was burned.</td></tr>
</tbody></table>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 265°F.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Slice the beets, using a mandolin slicer. Divide the olive oil between two cookie sheets or jelly roll pans. Cover the entire surface.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Lay the beet slices in the pans without touching. Sprinkle with salt and then your favourite optional spice or herb topping.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Bake in the centre of the preheated oven for 35 minutes. After 35 minutes, check the slices. They should be curled but still deep red. If you wish, bake for 5 minutes more, but watch them like a hawk.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Remove from the oven and let cool. They will crisp up as they cool.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">————————————————————————————————————————</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6241920857074180307.post-51650815073402117402015-02-02T12:53:00.000-04:002015-02-02T13:20:20.983-04:00Tandoori Chicken, for the calorie-conscious<span style="color: #999999;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Hell isn't merely paved with good intentions; it's walled and </i></span></span><span style="color: #999999; font-family: Trebuchet MS, sans-serif; font-size: large;"><i>roofed with them. Yes, and furnished too.</i> </span><span style="color: #999999; font-family: Trebuchet MS, sans-serif;">– Aldous Huxley</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-w_57h3xaDfI/VM-nMxBqj9I/AAAAAAAANUM/5MQGetzMH-0/s1600/IMG_1292_opt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-w_57h3xaDfI/VM-nMxBqj9I/AAAAAAAANUM/5MQGetzMH-0/s1600/IMG_1292_opt.jpg" height="300" width="400" /></a></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">I had made myself (and you) a promise in the new year. I was going to post more often. I guess I am on my way to hell, unless I soon rectify it. </span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">I suppose, if I do have an excuse it would be that I have been on an extremely low-calorie diet. I’ve been experimenting a bit more than usual with trying to get maximum flavour into minimum food, sometimes with spectacular failure. </span><br />
<div style="text-align: left;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-01v_h1O3LlA/VM-nBF1_9UI/AAAAAAAANT0/0210LxpQ88o/s1600/IMG_1274.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-01v_h1O3LlA/VM-nBF1_9UI/AAAAAAAANT0/0210LxpQ88o/s1600/IMG_1274.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The mixed marinade.</td></tr>
</tbody></table>
<div style="text-align: right;">
</div>
<span style="font-family: Georgia, Times New Roman, serif;"></span><br /><span style="font-family: Georgia, Times New Roman, serif;"></span>
<span style="font-family: Georgia, Times New Roman, serif;">So there’s been recipes that were either uninspired or not fit to ever make again – let alone post. Hooray for memorably bad meals!! Not.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"></span><br /><span style="font-family: Georgia, Times New Roman, serif;"></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">But every once in a while you dig up a gem. And if you're lucky you only have to swap out one ingredient. Like full fat for low fat yogurt. </span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"></span><br /><span style="font-family: Georgia, Times New Roman, serif;"></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Chicken is the dieters friend once the skin and fat are removed, unlike beef and even pork. I’m learning, slowly, how to "low-cal interpret" the things I eat. I’m not starving, but I do watch my in-take, and evening snacks are definitely (definitely) O-U-T.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-R1F7GNIdDaU/VM-nEbXZdyI/AAAAAAAANT8/u1ocMEbecs4/s1600/IMG_1279.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-R1F7GNIdDaU/VM-nEbXZdyI/AAAAAAAANT8/u1ocMEbecs4/s1600/IMG_1279.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seal and let the chicken marinate for<br />
one day. There's enough marinade for<br />
four breasts, if you would like.</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;">Here's a little diet factoid for you. Two teaspoons of butter (70 cal) have fewer calories than grape seed oil (80 cal) and about the same number as olive oil (65 cal). </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">So don't feel you have to ditch butter on a low calorie diet. Just everything in moderation. Oscar Wilde added "including moderation." I tend to concur.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">For your edification, I have broken out the calories per ingredient in this dish. Knock on wood, but I have had success since starting my calorie death watch about a month ago. I have dropped slightly over 8 pounds. No time to quit now. 10-15 more to go!</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">The size of your chicken breast will determine the end calorie count. Eat a monster and you get monster calories... makes sense, right?</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">The accompaniment for this dish is a Raita, made with yogurt-marinated onion, tomato, cucumber, and cumin. Very fresh and delcious against the spiciness of the chicken. Keep in mind, you're not consuming all of the marinade, probably 1/4 of it per chicken breast.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">And, just so you know, I have about 4 more recipes lined up. So heaven’s getting closer all the time.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yfIOswZlUe8/VM-nGKjzpyI/AAAAAAAANUE/astr-8qTiJI/s1600/IMG_1287.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yfIOswZlUe8/VM-nGKjzpyI/AAAAAAAANUE/astr-8qTiJI/s1600/IMG_1287.jpg" height="240" width="320" /></a></div>
<span style="color: #999999; font-family: Trebuchet MS, sans-serif; font-size: large;">Tandoori Chicken</span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Prep: overnight | Bake: 20 min | Serves 2</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 medium chicken breasts, skinless and boneless <span style="font-size: x-small;">6oz = 300 cal</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup low-fat greek style yogurt <span style="font-size: x-small;">125 cal</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp lemon juice <span style="font-size: x-small;">8 cal</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp ground garlic <span style="font-size: x-small;">5 cal</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp ground ginger <span style="font-size: x-small;">2 cal</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp ground cumin <span style="font-size: x-small;">8 cal</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp ground cardamom <span style="font-size: x-small;">3 cal</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 to 1 tsp cayenne pepper <span style="font-size: x-small;">3-6 cal</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp cracked black pepper <span style="font-size: x-small;">8 cal</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp ground cinnamon <span style="font-size: x-small;">1.5 cal</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6-8 drops each, red and yellow food colouring (optional, but a good addition)</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Mix all the ingredients of the marinade in an electric blender or a food processor and process until thoroughly puréed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 24 hours.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 400°F. Place chicken in a single layer on foil. Bake in the middle of the oven for 20 minutes, turning once and basting with marinade juices until cooked.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">For a low calorie accompaniment for 2, serve Raita: mix 1/2 a sliced field cucumber, 1 sliced medium onion, and 1 diced plum tomato with 1/2 cup yogurt and 1 tsp cumin seed. Let sit for 1 hour, or overnight in the refrigerator, before serving.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">.............................................................</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6241920857074180307.post-38253968413191110812015-01-16T07:28:00.000-04:002015-01-16T07:28:26.238-04:00Pear Brandy Liqueur<span style="color: #e69138; font-family: Trebuchet MS, sans-serif; font-size: large;">Every moment is a golden one for him who has the vision to recognize it as such. </span><span style="color: #e69138; font-family: Trebuchet MS, sans-serif;"><i>– Henry Miller</i></span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2kP5axBiB04/VLj0lzxutpI/AAAAAAAANTc/Jnj6AM669ug/s1600/IMG_1286.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2kP5axBiB04/VLj0lzxutpI/AAAAAAAANTc/Jnj6AM669ug/s1600/IMG_1286.jpg" height="300" width="400" /></a></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Golden moments, captured in liquid form? I suppose this liqueur could be considered such.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">The scent of ripe pear is a golden moment of autumn. Close your eyes, lift a pear to your nose, and breathe deep. It’s the smell of a well won harvest, of garden labour winding down, of pride in accomplishment.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">All in one small, yellow orb.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">It’s a nostalgic smell. And it’s one to counter the weeks of cold and wet still ahead. “Farch,” the term coined by local writer and consultant Jim Meek to describe the seeming eternity of February and March in Nova Scotia, is very apt.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">There’s really only one caveat for this recipe. Get a ripe, very fragrant pear. It has to have the aroma you want to capture. So look weird, smell the pears in the produce section.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Yes, I may be on a strict diet right now, but I will not always be so. And then I’ll be able to enjoy a sip or two – on occasion – of this wondrous golden liquid.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">If you want to capture a few rays of autumn sunshine to brighten this winter, try this liqueur. It’s so very easy, and so delightful.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0TZd0pxGckc/VLj0is59b3I/AAAAAAAANTM/LNOX-zMD_DY/s1600/IMG_1216.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0TZd0pxGckc/VLj0is59b3I/AAAAAAAANTM/LNOX-zMD_DY/s1600/IMG_1216.jpg" height="240" width="320" /></a></div>
<span style="color: #999999; font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Pear Brandy Liqueur</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Time: 1 week | Yield 750ml | 20% alc/vol (estimate)</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">375 ml (1 pint) brandy</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 medium pear, fragrant</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 whole cloves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1-1/4 cup water</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Wash and slice the pear into 12 wedges. Combine the brandy, pear and cloves in a jar. Seal and let steep for seven days. Shake gently once per day.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">At the end of the week, strain the pear and clove from the brandy, reserving both. I used a fine sieve lined with eight layers of cheesecloth.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zoSQ9imtYxE/VLj0kjRVUmI/AAAAAAAANTU/m5iV317crP4/s1600/IMG_1276.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-zoSQ9imtYxE/VLj0kjRVUmI/AAAAAAAANTU/m5iV317crP4/s1600/IMG_1276.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fruit will discolour. This is normal.</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;">Combine the sugar, water, pear slices and cloves in a saucepan. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Bring to a boil, cover, reduce heat to medium low and let simmer for 10 minutes. Let cool slightly.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Strain the syrup through the cheesecloth again, pressing gently on the pear slices to extract the juice. Then combine with the brandy. Bottle and seal.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">The liqueur should last 6 month unrefrigerated if stored in a cool place out of direct sun.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">.............................................................</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6241920857074180307.post-20767120831095433862015-01-13T09:34:00.000-04:002015-01-13T09:34:46.809-04:00A rant about calories, and a recipe for Shrimp Curry<span style="color: #0b5394;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Three things cannot be long hidden: the sun, the moon, and the truth.</i> –</span><span style="font-family: Trebuchet MS, sans-serif;"> Buddha</span></span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></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://2.bp.blogspot.com/-r8yhcmNV1xs/VLUcv7i0ybI/AAAAAAAANRE/7gI6xhUo5e0/s1600/Fatmouse.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-r8yhcmNV1xs/VLUcv7i0ybI/AAAAAAAANRE/7gI6xhUo5e0/s1600/Fatmouse.jpg" height="271" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's me on the left.</td></tr>
</tbody></table>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Let’s just admit it. We all have at least one secret. But did you know that many of the foods we put in our mouths have secrets as well?</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">It’s secret calories – or calories that you don’t realize are there – that put a diet off the rails. If you’re trying to drop a pound or even 100, it’s important to track each and every calorie.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">To lose weight you must run a calorie deficit for what your body needs. Sources say that to lose 1-2 pounds per week you must consume 500-1000 fewer calories than you need to maintain your current weight, at your activity level.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-VCyJITzGysw/VLUdaqxo4vI/AAAAAAAANRk/2ePHqV7fBYM/s1600/NV_Granola_Bar_Oat_-and_Honey-150.ashx_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-VCyJITzGysw/VLUdaqxo4vI/AAAAAAAANRk/2ePHqV7fBYM/s1600/NV_Granola_Bar_Oat_-and_Honey-150.ashx_.jpg" height="193" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">I’m too sedate. To maintain my proper weight (several sources say no more than 150 lbs...), I should be consuming about 2,000 calories per day. I didn’t check before I started, but I bet I was up to 3,000. Now I’m trying to keep it to 1,500 per day to get results.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">It’s not really that difficult if you know what you’re eating. For example, one serving (2 bars) of Nature Valley Crunchy Oats and Honey Granola Bars has 190 calories. A medium apple is only 100 calories; a regular sized banana is 105.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">To burn the calories just in those granola bars you would have to walk for nearly an hour. </span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Unexpected calories are in everything – from added fats and oils, corn syrup and coconut oil, to the most sneaky of them all: the serving size listed on the nutrition label. Even if you do check, the “serving” may be for 1 teaspoon of that item—nowhere near what you would normally use.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Even foods you may think are healthy (or healthier) can sabotage you. One Tim Hortons cran apple walnut bran muffin contains 350 calories. That’s more calories than 2 cups of cooked oatmeal. Don’t think you’re getting away better with a fruit explosion muffin. They’re 340 calories. (Source timhortons.com)</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MxFvWf61FBQ/VLUc0eDDEYI/AAAAAAAANRM/a7ODnM4IAKM/s1600/IMG_1256.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-MxFvWf61FBQ/VLUc0eDDEYI/AAAAAAAANRM/a7ODnM4IAKM/s1600/IMG_1256.jpg" height="181" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spice mixture for the recipe.</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;">And for goodness sake, watch out for nuts. There’s 410 calories in 1/2 cup of almonds. That’s apporaching the whole dinner recipe I’m posting today. Cashews are 320 cal per 1/2 cup and walnuts are just under 400 calories.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Calories even sneak in through the most innocuous ingredients – for example, garlic, ginger and spices. That splash of olive oil in the pan adds 120 calories per tablespoon. Who thinks of calories in them? Every. Calorie. Counts.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">You have to be hyper-aware of what you’re eating if you’re going to keep a weight loss resolution. Write down what you eat. Cut back on the things you don’t need (like too much sugar and fat) and start putting better foods back in your diet.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif; font-size: large;"><i style="background-color: white;">Shrimp Curry, for One</i></span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Prep: 5 min | Cook: 20 min | Serves: 1 | Calories per serving: 433</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">12 large shrimp, 31-40 per lb size (65 cal)</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TvxhBcaduzQ/VLUc35--yyI/AAAAAAAANRY/xXFYQ1Tmm5k/s1600/IMG_1258.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TvxhBcaduzQ/VLUc35--yyI/AAAAAAAANRY/xXFYQ1Tmm5k/s1600/IMG_1258.jpg" height="240" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">1 cup tomato purée (95 cal)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup onion, chopped* (32 cal)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 garlic clove, diced (5 cal)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Juice of 1/2 lemon (23 cal)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup basmati rice, cooked (190 cal)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Spice blend:*</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp coriander, ground (5 cal)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp cumin, ground (4 cal)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp turmeric (4 cal)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp ginger, ground (3 cal)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp cinnamon, ground (2 cal)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp cayenne pepper (2 cal)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp cracked black pepper (2 cal)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp salt</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">First, start cooking the rice. It takes 20 minutes (15 min simmer, 5 min sit).</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">In a saucepan, dry sauté** the onions. Then add the tomato purée, onion, lemon and spice blend (or curry powder). Let simmer on low for 5 minutes. Peel the shrimp, add to the sauce and let cook just until opaque.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Serve over the rice.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-q2Z4prIvmYk/VLUc9b4eArI/AAAAAAAANRg/8xS0v3v7PBQ/s1600/IMG_1260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-q2Z4prIvmYk/VLUc9b4eArI/AAAAAAAANRg/8xS0v3v7PBQ/s1600/IMG_1260.jpg" height="266" width="400" /></a></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">* Instead of making your own spice blend, substitute your favourite pre-made curry powder, and add the black pepper and salt.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">** No one likes crunchy onions in their curry. To minimize this, add 1/2 cup of water while you sauté the onions. Cook until the water evaporates. Then cook a further minute; then add the tomato, etc.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">.............................................................</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6241920857074180307.post-14799473905993728822015-01-11T08:01:00.000-04:002015-01-11T08:01:26.713-04:00Chicken, Fruit & Wild Rice Pilaf<span style="color: #990000; font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale.</i> <i>–</i></span><span style="color: #990000; font-family: Trebuchet MS, sans-serif;"><i> Elsa Schiaparelli</i></span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LLnkn5NkL7o/VLJjtwgnVVI/AAAAAAAANQ0/dxNP7SnN0Kc/s1600/IMG_1235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LLnkn5NkL7o/VLJjtwgnVVI/AAAAAAAANQ0/dxNP7SnN0Kc/s1600/IMG_1235.jpg" height="265" width="400" /></a></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">I’m in need of a morale boost this month. I made a distinctly wrong decision by stepping on the scale last week. Not a good idea. I’m in need of dropping quite a few pounds. </span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">I KNEW those tight pants were telling me something... Against my hopes, it was not an evil conspiracy hatched by the clothes washer and dryer.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">I have an ugly habit – I’m a boredom eater. While sitting in front of the TV in the evening, my oft-time companions are ice cream, cookies or potato chips. Kind of like the twins in <i>The Shining</i> with an extra sister... So I’m starting to pay much more attention to what I eat.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">I know that January is the “guilty” month so weight loss is what we’re being pedalled by the media. But this morning on CBC Radio the hosts were talking about weight gain and age, and how people of my vintage start to see changes in body shape.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nwXNrDsrFF4/VLJjrzqrZNI/AAAAAAAANQs/uONPzpAMsVI/s1600/IMG_1229_2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-nwXNrDsrFF4/VLJjrzqrZNI/AAAAAAAANQs/uONPzpAMsVI/s1600/IMG_1229_2.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The browned chicken balls, onion and garlic.</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;">Great. Just great. But I will not go down without a fight. I may even pull out the big gun in this battle: exercise (shudder). I’m a rather sedentary creature—even more so since Henry our dog passed away—which I know will come back to bite me in future if I don’t do something about it.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">So I have a lot on my plate, metaphorically. But I will succeed. And the first step is what goes into my mouth, as opposed to that which falls out, like this post.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">This is an “under 500 calorie” dinner. I succeeded and it was quite delicious and filling, to boot. You don't really have to suffer while watching what you eat.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">I’ve broken out the calorie count for each ingredient (number is for whole ingredient) so you can see where the big calorie items are. Those with zero or one calorie are not listed. Six servings does not give heaping platefuls, but the rice and chicken are quite filling, and the sweet fruit rounds it all out nicely.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">If course, if you’re not in need of low calorie meals, feel free to make this recipe four servings, two servings, or even just one! We all know how that ends... :-)</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="color: #7f6000; font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Warm Chicken, Fruit & Wild Rice Pilaf</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Prep and cook: 1 hour | Serves: 6 | 437 calories per serving</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup wild rice <i>(478 cal)</i></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Q5bKRrbaqZc/VLJjnDz1TFI/AAAAAAAANQc/o8JLWJyDzwc/s1600/IMG_1231.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Q5bKRrbaqZc/VLJjnDz1TFI/AAAAAAAANQc/o8JLWJyDzwc/s1600/IMG_1231.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken and fruit. Covering the pan not only finishes cooking<br />the meat, but also partially re-hydrates the fruit as steam collects.</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;">1 cup chicken stock <i>(86 cal)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 cups water</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>chicken balls:</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 lb lean ground chicken, breast <i>(496 cal)</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup bread crumbs <i>(427 cal)</i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp finely diced onion <i>(6 cal)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tsp yellow mustard <i>(3 cal)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp sage</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp mint</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp cracked black pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>remaining:</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp olive oil <i>(120 cal)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup chopped dried apple <i>(290 cal)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup dried cherries, whole <i>(268 cal)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup pecan pieces <i>(340 cal)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup diced onion <i>(16 cal)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 garlic clove, minced <i>(5 cal)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup orange juice <i>(55 cal)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp corn starch <i>(30 cal)</i></span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wf50Ot_xZes/VLJjqoZ2pwI/AAAAAAAANQk/k8pUicskENk/s1600/IMG_1233.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-wf50Ot_xZes/VLJjqoZ2pwI/AAAAAAAANQk/k8pUicskENk/s1600/IMG_1233.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sauce is key. It adds a moistness to the dish that it<br />otherwise would not have. It makes it more of a "meal."</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;">Combine the rice, stock, water and salt in a saucepan. (If stock is heavily salted, omit salt). Bring to a boil, reduce heat to medium low and cook for 45 min, or until about half the rice has begin to split open.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">While the rice is cooking, make the chicken balls. Mix together all the ingredients listed for the chicken balls. Using slightly moistened hands, roll into 3/4” to 1” balls. Heat the oil in a wide sauté pan with a lid. Cook the balls until browned, being careful not to break them apart as you turn them. </span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Then add the onion and garlic and sauté until slightly softened. Reduce the heat to medium low. Add the pecans, apple and cherries and cover. Let cook for 5-6 minutes, until chicken balls are cooked through.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Mix together the orange juice and cornstarch. Add to the pan and cook until thickened.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Drain rice, carefully fold together and serve.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">.............................................................</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6241920857074180307.post-14673011755179353412015-01-03T07:42:00.001-04:002015-01-03T07:42:16.317-04:00One lobster? 8 people! Handmade Lobster Ravoli<span style="color: #b45f06; font-family: Trebuchet MS, sans-serif; font-size: large;">Handmade presents are scary because they reveal that you have too much free time. </span><span style="color: #b45f06; font-family: Trebuchet MS, sans-serif;"><i>– Douglas Coupland</i></span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Rs9GhdbAncY/VKfS3ot0kTI/AAAAAAAANQM/ag8CZkkMuco/s1600/IMG_1210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Rs9GhdbAncY/VKfS3ot0kTI/AAAAAAAANQM/ag8CZkkMuco/s1600/IMG_1210.jpg" height="263" width="400" /></a></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">This is the last weekend of the holiday season for 2014/2015. Once again we soon will move back into “normal” life and the start of a brand new year. May yours be filled with dreams fulfilled. Mine will be filled with more blog posts. Or at least I will try – very hard.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Since this is the last hurrah of the holidays, some of us are still in entertaining mode. You might even still have a scheduled weekend get-together. That’s a plus, but the down side is that the entertainment budget has probably been stretched paper thin.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">What if I told you that you could turn an average-sized lobster (currently about $7 in Nova Scotia) into a gourmet feast for a table full of friends? You would rightly be skeptical.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">I am here to turn you into a believer.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">This recipe makes 48 “not small” ravioli. If you count six for an appetizer or eight for a meal, that feeds quite a few. Also, all of this can be made ahead – days ahead.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VCPBI_Qj1OE/VKfSx_Fl0FI/AAAAAAAANPs/hOEHkVh0yXc/s1600/IMG_1201_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VCPBI_Qj1OE/VKfSx_Fl0FI/AAAAAAAANPs/hOEHkVh0yXc/s1600/IMG_1201_2.jpg" height="240" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">I just checked the online menu for The Bicycle Thief, an upscale restaurant in Halifax. They are offering “Lobster Ravioloni” (small ravioli??) for $25 per plate. I’m assuming that is a maximum of six, but knowing the penchant for small plates I wouldn’t be surprised if it was four.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">So as you can see, you would be treating your eight guests to a plate that would cost you $400 if you were dining out. That’s impressive.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This is one of the best pasta dough recipes I have ever made. It's pliable to roll and perfectly springy when cooked. Very nice. A keeper.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">To gild the lily, I’m also posting a recipe for a rosé vodka sauce. Note the recipe makes 500 ml of sauce, so you may want to adjust it up or down. It's enough for 32 ravioli, but you may just want to make more. It's that delicious.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Since I wasn’t entertaining, I opted to freeze my ravioli in bags of 16. One down, two to go!</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">So without further ado...</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Lobster Ravioli with Vodka Sauce</i></span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Time: 1.5 hours | Yield 48 (2” x 3”)</span></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FPR03262CJQ/VKfS0nV_YzI/AAAAAAAANP0/xjXMyKfmhxg/s1600/IMG_1203_2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-FPR03262CJQ/VKfS0nV_YzI/AAAAAAAANP0/xjXMyKfmhxg/s1600/IMG_1203_2.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freeze the ravioli, if not using right away.</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>special equipment: pasta machine</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>pasta dough:</i></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup unbleached white flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup semolina flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 lg eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp olive oil</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>filling:</i></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 garlic cloves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp yellow onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1.25 lb cooked lobster meat, cleaned</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">250 g ricotta</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp brandy</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp dried tarragon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cracked black pepper</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-iE_Od0yv6mk/VKfS0qAf5iI/AAAAAAAANP4/Iz_679ORCek/s1600/IMG_1206.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-iE_Od0yv6mk/VKfS0qAf5iI/AAAAAAAANP4/Iz_679ORCek/s1600/IMG_1206.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frozen, and then bagged for later use.</td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;">Make the dough first. Place the two flours and salt in a bowl and whisk with a fork. Make a well in the centre and crack the eggs into it. Then add the olive oil. </span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Using a fork, whisk the eggs and oil together, slowly incorporating the flour as you go. Continue until almost all of the flour is incorporated. The start to knead in the bowl until all the flour is combined. Transfer to the counter and knead for five minutes until the dough is smooth and elastic.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Wrap tightly in plastic wrap and let rest on the counter for at least 1/2 hour. This resting allows the gluten strands to align and makes the dough even more elastic.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">To make the filling, roughly chop the garlic and onion and place it in a food processor. Pulse until fairly fine. Dice the lobster. Add the lobster, brandy, tarragon, salt and pepper and pulse until the lobster is minced. </span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Add the ricotta and pulse until just incorporated. taste for seasonings and adjust. It needs to be well flavoured, since only a small amount is in each ravioli. To divide the filling evenly you can mark the top in quarters, so you know how much to use per sheet of dough.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>To make the ravioli:</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cut the dough into four equal pieces. Starting on the widest setting, roll one piece out into a long sheet, ending on setting 6. Usual settings on a pasta roller go from 1 through 7 – 7 being very thin. You will end up with a sheet of pasta about 30” long by about 4.5” wide.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Dust a working surface with a little flour. Place the sheet down and begin to add filling. Using a teaspoon measure, drop 12 heaping spoonfuls onto one edge of the sheet, evenly spaced apart.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Using a small brush or your finger, wet the dough well around each pile of filling. Fold the dough up over itself. Seal each ravioli by pressing well using your palms and fingers. If you don’t do this step well they ravioli will come apart while boiling.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Trim off the far edges of the ravioli sheet and then cut between. Place on a lightly floured surface if not freezing. If freezing, place on cookie sheets lined with plastic wrap. Do not overlap.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Repeat with the other 3 pieces of dough.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">To cook, bring lots of salted water to a boil. If cooking fresh, boil for 3-4 minutes after the water comes back to a boil. If using frozen, cook for 6-7 minutes.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-D69yXFhNd7s/VKfS2KhTtYI/AAAAAAAANQE/xkZm6HIQKCc/s1600/IMG_1208.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-D69yXFhNd7s/VKfS2KhTtYI/AAAAAAAANQE/xkZm6HIQKCc/s1600/IMG_1208.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorry for the out-of-focus photo.</td></tr>
</tbody></table>
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Rosé Vodka Sauce</i></span><br />
<b><span style="font-family: Trebuchet MS, sans-serif;">Time: 20-30 min | Yield 500ml</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups whipping cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 garlic cloves, finely minced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1-1/2 tsp dried tarragon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp finely minced onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup plain tomato sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup vodka</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">salt and pepper, to taste</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">Combine the cream, garlic, tarragon and onion in a saucepan. Bring to a gentle boil and let reduce to half, stirring often so the cream doesn't stick to the bottom and burn. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Then add the tomato sauce, vodka, salt and pepper. Bring back to a gentle boil and let cook for another 2-3 minutes.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">This sauce can be made ahead, sealed well and refrigerated for at least 3-4 days.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">.............................................................</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6241920857074180307.post-74524503858521703632014-12-24T07:36:00.001-04:002014-12-24T07:36:31.981-04:00Last Minute Xmas Prep: Homemade Irish Cream<div class="post-body entry-content" id="post-body-8701355415431438698" itemprop="description articleBody" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 1.4; position: relative; width: 546px;">
<div style="font-family: Arial;">
<span style="color: #3d85c6;"><span style="font-size: large;">It's delightful, it's delicious, it's de-lovely. </span>– Cole Porter </span></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; color: #666666; font-size: 13px; margin-left: auto; margin-right: auto; padding: 5px; position: relative; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-4BHErogptvI/UrHp2qigioI/AAAAAAAAMns/pYscpBZoj54/s1600/PC133776_2.jpg" imageanchor="1" style="color: #888888; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="400" src="http://1.bp.blogspot.com/-4BHErogptvI/UrHp2qigioI/AAAAAAAAMns/pYscpBZoj54/s400/PC133776_2.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; padding: 0px; position: relative;" width="363" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11px;">This was NOT gifted, unless you count gifting to me... <br />A 750ml bottle of Irish Whiskey will yield 2-3 of these carafes.</td></tr>
</tbody></table>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
Some things bear repeating, much like all those seasonal activities we put ourselves, and our families, through this time of year. This is definitely on the good side of those activities, and can probably help dull the pain/annoyance of those that aren't! I usually make this once a year.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
Many moons ago (about +20 years), Eagle had a wee liqueurs recipe fold-out book stuck on top of their sweetened condensed milk can lids. I believe it was for the Christmas season, included to move more product.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
My little fold-out is stained, torn and tucked inside one of my cookbooks that are still packed away. Thank goodness I still have it, because I haven’t seen it on their cans for many years. That’s a real shame.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
All of the recipes sounded fantastic. I think there was four or five in total. I do remember one more. It was for a chocolate mint liqueur. I couldn’t find it with a Google search so you’ll have to believe me. It was there. <span style="line-height: 1.4;">This is by far the best homemade Irish Cream I have ever had. It never—I say never—lasts as long as you would hope.</span></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
Note, it’s “Irish” Cream. That means buying <b>Irish whisky</b>. Regular whisky will not yield the same result. Nor will scotch.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tg7IFUIOdTc/UrHqz5icX_I/AAAAAAAAMn4/zlgoH3G-Izc/s1600/PC133776.jpg" imageanchor="1" style="clear: left; color: #888888; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="223" src="http://3.bp.blogspot.com/-tg7IFUIOdTc/UrHqz5icX_I/AAAAAAAAMn4/zlgoH3G-Izc/s320/PC133776.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
<span style="line-height: 1.4;">I never fiddle with this recipe, but I’m torn between the optional ingredients. Last year I used the coconut extract. This year it was vanilla. Each yields a slightly different result. Of course you can choose to use neither.</span></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
<span style="line-height: 1.4;">A 750 ml bottle of Irish whisky will yield 3 batches if using 1 cup, or 2 batches using 1.5 cups. Go for the stronger, although be advised it has a sneaky kick!</span></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-size: 13px; text-align: center;">
</div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
Keep your liqueur refrigerated once it's made. The recipe card said it will last for a month, but I doubt it will make it past a few days at most. <span style="line-height: 1.4;">Great stuff. Amazing taste. I have some in the ‘fridge right now...</span></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
<span style="line-height: 1.4;"><br /></span></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
<span style="line-height: 1.4;">So, get thee to a liquor store!</span></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial;">
<span style="color: #38761d; font-size: large;">Homemade Irish Cream</span></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
<b>Prep: 10 min | Yield 5 cups (1.18L)</b></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
1 300ml can sweetened condensed milk</div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
1 to 1-1/2 cups Irish Whiskey (depending on how strong you want it)</div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
1 cup 10% cream (cereal cream / table cream)</div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
3 eggs</div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
1 tbsp chocolate syrup (like you get for sundaes)</div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
1/4 tsp coconut OR vanilla extract, optional</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
Mix all ingredients together in a blender until smooth. Strain if desired. I do not.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
Bottle and let sit for one day before use (yeah, right…). </div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
Keep refrigerated and shake before pouring. Homemade Irish Cream can be refrigerated for up to one month.<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
........................................</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px;">
Feel free to comment. They’re always appreciated. I’ll answer quickly and as best I can. Feel free to share this post. All I ask is if you repost, please give me credit and a link back to the original on this site.</div>
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6241920857074180307.post-55234381474064319482014-12-03T07:26:00.004-04:002014-12-03T07:26:50.995-04:00Save money, make your own Mascarpone Cheese<div class="post-body entry-content" id="post-body-2328368700953766863" itemprop="description articleBody" style="line-height: 1.4; position: relative; width: 546px;">
<div style="line-height: normal; margin: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #3d85c6;"><span class="Apple-style-span" style="font-size: large;">Without frugality none would be rich, and with it very few would be poor. </span><i>– Samuel Johnson</i></span><span class="Apple-style-span" style="color: #b45f06; font-size: large;"> </span></span></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; margin-left: auto; margin-right: auto; padding: 5px; position: relative; text-align: center;"><tbody>
<tr><td><a href="http://3.bp.blogspot.com/-ZtwRANWPZOc/UXb-1VOc8qI/AAAAAAAAK0Q/h_9KzswKCYw/s1600/PA151280.jpg" imageanchor="1" style="color: #888888; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="308" src="http://3.bp.blogspot.com/-ZtwRANWPZOc/UXb-1VOc8qI/AAAAAAAAK0Q/h_9KzswKCYw/s400/PA151280.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; padding: 0px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11px;">The end result. Well worth the 2 day wait.</td></tr>
</tbody></table>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
<i>(This is a re-post, but who doesn't want to save money at Xmas!)</i></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
The Christmas season is probably for most people the most expensive time of the year. Even not counting gift buying, there's a thousand things to suck up your money. Food is often a big culprit.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
This post covers how to make your own mascarpone cheese. It's disgustingly expensive in stores and is often called for in many "fancy" desserts. So if you're entertaining this holiday, you may want to make this. It doesn't take much active time, and very little skill.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
This full recipe makes about 3 cups of mascarpone, which would cost you at least $12-$15 at the grocery store. Full cost of the ingredients is about half that amount.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: center;">
<a href="http://1.bp.blogspot.com/-_oQzKMcy29g/UXb-w2uuBpI/AAAAAAAAKz8/EUPNh9JGaSQ/s1600/PA141270.jpg" imageanchor="1" style="clear: left; color: #888888; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="178" src="http://1.bp.blogspot.com/-_oQzKMcy29g/UXb-w2uuBpI/AAAAAAAAKz8/EUPNh9JGaSQ/s200/PA141270.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="200" /></a></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
Mascarpone is made by coagulating cream via acid – tantric, citric, or lemon juice. After coagulation the whey is slowly drained out. </div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
Aside from the 48 hours for the whole process, this cheese is a breeze. It makes much more than you probably need (word to the wise) unless you're making a big dessert, like tiramisu for 12 or so... </div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
So feel free to halve it. The result will be the same. Go big or go home, I say.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
Mascarpone makes the cholesterol police go on red alert. I always remember Julia Child’s admonition: “Everything in moderation, including moderation.” </div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: center;">
<a href="http://4.bp.blogspot.com/-4ixydThK1p0/UXb-xqT_VHI/AAAAAAAAK0I/4AbJ5SnoXQ0/s1600/PA141272.jpg" imageanchor="1" style="clear: right; color: #888888; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="189" src="http://4.bp.blogspot.com/-4ixydThK1p0/UXb-xqT_VHI/AAAAAAAAK0I/4AbJ5SnoXQ0/s200/PA141272.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="200" /></a></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
This stuff should be treated with some respect. The finished product has about 60%-75% butter fat. We’ll just leave that fact to settle in…</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
Mascarpone is the colour of cream and is thick like a spread. It has many uses (including in tiramisu). It can be served in savoury dishes or as a fresh fruit topping. It can also be used as a substitute for butter, or for parmesan in pasta sauces or in risotto.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
The important fact is that it is wonderfully delicious and addictive. But just like everything else in life, don’t overdo it.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="line-height: normal; margin: 0px;">
<span style="color: #999999; font-family: Georgia, Times New Roman, serif; font-size: large;">Homemade Mascarpone</span></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
<b>Time: 2 days | Yield about 3 cups</b></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
2 cups 36% whipping cream</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
2 cups 18% coffee cream</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
2 tbsp lemon juice</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
instant read thermometer</div>
<div class="separator" style="clear: both; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; text-align: center;">
<a href="http://1.bp.blogspot.com/-wDIShc17GEo/UXb-xGUOKbI/AAAAAAAAK0A/Rd8T_Jgc7rg/s1600/PA151278.jpg" imageanchor="1" style="clear: right; color: #888888; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="250" src="http://1.bp.blogspot.com/-wDIShc17GEo/UXb-xGUOKbI/AAAAAAAAK0A/Rd8T_Jgc7rg/s320/PA151278.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
double boiler (or similar homemade contraption)</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
The cream mixture needs to be around 25% butter fat. To do so use the two different creams. The ingredients above make a combination of 27%. Close enough.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
Combine the cream in the top part of a double boiler. I do not own a double boiler so I inserted a smaller pot inside another pot partly filled with water. It works just fine.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
Raise the temperature of the cream to 185°F. Scalded milk is 180°F so a little beyond that stage. You really need to use a thermometer… (remember yesterday’s post?)</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
Once the cream reaches 185°F on the thermometer, reduce the heat to hold it at 185°F and stir in the lemon juice. This is barely a low simmer – certainly not a boil.<br /><br />Mix well. Cover the pot, hold the temperature at low simmer and let cook for 5 minutes.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
Remove the pot from the double boiler. You will notice that the cream has thickened slightly. It will thicken more as it cools.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
Place the pot with the cream in the refrigerator for 24 hours.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
After 24 hours you will see the cream has thickened more (second photo at top). Strain the cream/cheese over a bowl through fine cloth lining a sieve to remove the excess moisture. Let it sit, back in the refrigerator, for another 24 hours.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
After 24 hours remove the cheese from the cloth and place in a storage container. The cheese will last refrigerated for about one week.</div>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px; min-height: 14px;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; margin-left: auto; margin-right: auto; padding: 5px; position: relative; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-l9920WCpB5s/UXb-1GJeghI/AAAAAAAAK0U/syiUY8oXJeE/s1600/PA151279.jpg" imageanchor="1" style="color: #888888; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="320" src="http://2.bp.blogspot.com/-l9920WCpB5s/UXb-1GJeghI/AAAAAAAAK0U/syiUY8oXJeE/s400/PA151279.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: none; box-shadow: rgba(0, 0, 0, 0.0980392) 0px 0px 0px; padding: 0px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 11px;">This is the cheese, plus all the whey that came out. keep that whey! You can<br />use in in making bread, watering plants, as a treat for your pets...</td></tr>
</tbody></table>
<div style="color: #666666; font-family: Arial; font-size: 12px; line-height: normal; margin: 0px;">
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">.............................................................</span></div>
<br style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;" /><div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</span></div>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6241920857074180307.post-39667695358443034322014-11-19T15:26:00.000-04:002014-11-19T15:26:05.742-04:00Xmas gifting, Acadian Maple Mustard<div style="font-family: Georgia;">
<span style="color: #999999;"><span style="font-size: large;">Spectacular achievement is always preceded by unspectacular preparation. </span><i>– Robert H. Schuller</i></span></div>
<div style="font-family: Georgia; font-size: 12px;">
<br /></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://3.bp.blogspot.com/-vYCmhOkeQ_8/VGzs7ribFsI/AAAAAAAANPQ/orlYNWr-jIY/s1600/IMG_1089.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-vYCmhOkeQ_8/VGzs7ribFsI/AAAAAAAANPQ/orlYNWr-jIY/s1600/IMG_1089.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The jars were $1.50 each at the Dollarstore. Each one holds about 1.5 cups.</td></tr>
</tbody></table>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Some things just have to be made ahead. There’s no getting around it, especially if you’re making things for Christmas gifts.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-zUAXSCy9oaM/VGzs-KA1k8I/AAAAAAAANPc/0o-4NJLyxiE/s1600/IMG_1090.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zUAXSCy9oaM/VGzs-KA1k8I/AAAAAAAANPc/0o-4NJLyxiE/s1600/IMG_1090.jpg" height="240" width="320" /></a></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Today on Nova Scotia’s South Shore we received a rude announcement to the fact Christmas is getting very close. It came in the form of about an inch of overnight snow. It was the first of the season. For a while it seemed that autumn would go on forever. Yesterday’s day time temperature was 14°C.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But, according to the calendar, Christmas is a mere 4 weeks away. So one best get cracking, especially for homemade gifts that have to “sit.”</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">One gift that is a sure-fire winner to give, and amazingly easy to make, is mustard. All you need is some liquid, seeds and a blender. Most recipes require no cooking, and a basic recipe can be tailored very easily.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: 12px;">This recipe is based on my Cognac, but with a maple syrup sweetness and some lemon thyme from the garden. (Which I dug out of the snow!)</span></span><br />
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have made many mustards to give as gifts over the past few years and posted the recipes on this site. Some of my past forays were:</span></div>
<div style="font-size: 12px;">
<i><span style="font-family: Georgia, Times New Roman, serif;"><b>Porter, Onion & Thyme Mustard</b></span></i></div>
<div style="font-size: 12px;">
<i><span style="font-family: Georgia, Times New Roman, serif;"><b>Rustic Cognac Mustard</b></span></i></div>
<div style="font-size: 12px;">
<i><span style="font-family: Georgia, Times New Roman, serif;"><b>Apple Mustard</b></span></i></div>
<div style="font-size: 12px;">
<i><span style="font-family: Georgia, Times New Roman, serif;"><b>Dijon (two recipes)</b></span></i></div>
<div style="font-size: 12px;">
<i><span style="font-family: Georgia, Times New Roman, serif;"><b>Yellow Hot Dog</b></span></i></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">and </span><i><span style="font-family: Georgia, Times New Roman, serif;"><b>Lumbard Mustard</b></span></i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> (a resurrected 14th Century recipe)</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">What gourmet (or gourmand) wouldn’t love a jar? Except maybe the hot dog mustard...</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The only caveat is they all, although capable of being used after 4 days, benefit from sitting for a month. The flavours smooth out and blend together better.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So that’s why it’s important to get a move on. Santa will be overhead before we know it. If you’re going to put some things in his sleigh, the time is nigh.</span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This recipe makes 5 cups of mustard. That's a lot, or in other words, enough for 3 really nice gifts and a small pot for me!</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><i><b>To refrigerate or not:</b></i></span><br />
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mustard is very anti-bacterial stuff and has been used as one for millennia. Prepared mustard is also acidic. Some sources say refrigerate, some do not. It’s always best to err on the side of caution. So refrigerate (although it’s probably fine if you don’t.) I think it’s more of a consistency thing than anything else.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wf-UHvsII6I/VGzs6hnIx7I/AAAAAAAANPE/Lzc0qI5fo4s/s1600/IMG_1078.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-wf-UHvsII6I/VGzs6hnIx7I/AAAAAAAANPE/Lzc0qI5fo4s/s1600/IMG_1078.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The seeds after soaking 2 days.</td></tr>
</tbody></table>
<span style="color: #3d85c6; font-family: Georgia, Times New Roman, serif; font-size: large;">Acadian Maple Mustard</span><br />
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Time: 2 days (seed soaking) | Yield: About 5 cups</b></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 cup yellow mustard seeds</span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 cup brown mustard seeds</span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-1/2 cup brandy</span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-1/2 cup water</span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 tbsp maple syrup</span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 tbsp mustard powder</span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 cup white vinegar</span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-1/2 tbsp fresh lemon thyme (or 1-1/2 tsp dried)</span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-1/2 tsp sea salt</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place the seeds in a 1 L jar. Pour the brandy and water into the jar. Shake, cover and then let sit undisturbed for 1 to 2 days. Pour the entire contents into a bowl. Add the maple syrup, mustard powder, vinegar, thyme and sea salt. </span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Working in small batches with a blender or food processor, process the seeds to a paste-like consistency. You can leave some of the partially visible. As you make the paste, pour it out into a clean bowl.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fill sterilized jars with the mustard and cover tightly. Let sit for at least 4 days before serving. One month is optimal as the flavours mellow and blend.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></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://4.bp.blogspot.com/-Iq4sWdnZCjI/VGzs7TjXvYI/AAAAAAAANPM/zDBUMnSJOCI/s1600/IMG_1079.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Iq4sWdnZCjI/VGzs7TjXvYI/AAAAAAAANPM/zDBUMnSJOCI/s1600/IMG_1079.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for containers.</td></tr>
</tbody></table>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">.............................................................</span></div>
<br />
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6241920857074180307.post-26246812202683882032014-11-15T08:01:00.000-04:002014-11-15T08:01:04.131-04:00Mahogany Chicken<div style="font-family: Arial;">
<span style="color: #999999; font-size: large;">Nostalgia is a file that removes the rough edges from the good old days. </span><span style="color: #999999;">– Doug Larson</span></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></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://4.bp.blogspot.com/-KQ48vvSqcQw/VGc-qcCoImI/AAAAAAAANOk/iGKgQ-fzqas/s1600/IMG_1055.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-KQ48vvSqcQw/VGc-qcCoImI/AAAAAAAANOk/iGKgQ-fzqas/s1600/IMG_1055.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Posing for the camera, or so it seems...</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
A little nostalgia for you all this morning. I’ll give you a hint before you hit the link:</div>
<div style="font-family: Arial; font-size: 12px;">
<i>Do you know, where you're going to?</i></div>
<div style="font-family: Arial; font-size: 12px;">
<i>Do you like the things, that life is showing you?</i></div>
<div style="font-family: Arial; font-size: 12px;">
<i>Where are you going to? Do you know?</i></div>
<div style="font-family: Arial; font-size: 12px;">
<a href="https://www.youtube.com/watch?v=c3uatcJqt54"><span style="color: #3d85c6;">https://www.youtube.com/watch?v=c3uatcJqt54</span></a></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Something beautiful for your day, from the 1975 movie <i><b>Mahogany</b></i>. It was nominated for the Oscar for best original song. Sung by a beautiful and undeniably talented lady.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HASLgxMWkQA/VGc-mwLI3EI/AAAAAAAANOc/8UDRJ_tjAX0/s1600/IMG_1046.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-HASLgxMWkQA/VGc-mwLI3EI/AAAAAAAANOc/8UDRJ_tjAX0/s1600/IMG_1046.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After marinating in the refrigerator for 8 hours.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px;">
Cooler weather always makes a little nostalgia well up in me. I guess it’s the recognition that the autumn season is closing, and time is marching forward. Today was the first “real” day when it’s undeniable that winter is on the way. Snow in some areas of our province, and ice in Halifax.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
So the time for garden greens and fresh tastes has most definitely passed, to be replaced by roasts, braises, soups and stews, and food that warms the bones. A warm oven makes the kitchen an inviting place to be on a cold afternoon.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
The inspiration for this recipe was most certainly not the movie. The very un-profound answer was because I found chickens on sale, and I was taking a client run into the city. So anything to speed up dinner without sacrificing flavour was the way to go.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
The skin on this quick-roast chicken does remind me of mahogany. When thinking up a name, that’s what I thought and then the movie, and it’s theme song, came to mind. So there you have it.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
The song, and chicken, both suit a reflective mood. Next time you find chicken that’s affordable you should give this recipe a try. I served it with spaghetti squash (done in the microwave) sprinkled with parmesan, salt and pepper, and dotted with butter.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
I didn’t list dried herb quantities, because if using dried there's no piles of herbs to roast the chicken on, which imparts flavour. You can try a substitution if you wish. Rule of thumb is 1 tbsp chopped fresh herb equals 1 tsp dried.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GW7K6f3_fgE/VGc-tiYAj2I/AAAAAAAANO4/HTCT-KdZhdg/s1600/IMG_1059.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-GW7K6f3_fgE/VGc-tiYAj2I/AAAAAAAANO4/HTCT-KdZhdg/s1600/IMG_1059.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There's a whole "half" because our chicken was small.<br />Don't judge me!!!</td></tr>
</tbody></table>
<div style="font-family: Arial;">
<span style="color: #660000; font-size: large;">Mahogany Chicken</span></div>
<div style="font-family: Arial; font-size: 12px;">
<b>Prep: 1-8 hours | Roast: 40-45 min | Serves 4</b></div>
<div style="font-family: Arial; font-size: 12px;">
2 to 2.5 kg chicken</div>
<div style="font-family: Arial; font-size: 12px;">
1/4 cup balsamic vinegar</div>
<div style="font-family: Arial; font-size: 12px;">
1/4 cup honey</div>
<div style="font-family: Arial; font-size: 12px;">
1 tbsp soy sauce</div>
<div style="font-family: Arial; font-size: 12px;">
6 lg garlic cloves, peeled and crushed</div>
<div style="font-family: Arial; font-size: 12px;">
12 sage leaves, whole</div>
<div style="font-family: Arial; font-size: 12px;">
8 sprigs fresh thyme</div>
<div style="font-family: Arial; font-size: 12px;">
8 sprigs fresh oregano</div>
<div style="font-family: Arial; font-size: 12px;">
salt and pepper</div>
<div style="font-family: Arial; font-size: 12px;">
drizzle of olive oil</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Remove the chicken backbone with kitchen shears. Then cut down evenly through the breast bone to divide the chicken in two equal halves. This is easiest done from the bone side.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Mix together the balsamic, honey and soy in a bowl. Place chicken, herbs and garlic in a zip lock bag. Pour the marinade in. Rub to cover all surfaces of the meat, and marinade in refrigerator for 1 hour on the counter, or all day while at work (8 hrs).</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Preheat the oven to 425°F.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Cover a rimmed baking sheet with foil. Drain the marinade from the chicken, reserving herbs and garlic. Arrange the herbs and garlic in 2 areas on the baking sheet. Drizzle with olive oil.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Place each half of the chicken on one of the piles of herbs. Tuck the tips in under the wing so they’re not sticking up while roasting. Sprinkle the chicken with salt and pepper.</div>
<div style="font-family: Arial; font-size: 12px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-XsDXsmKD8FU/VGc-rb_2SuI/AAAAAAAANOw/ODoLlX87NoU/s1600/IMG_1057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-XsDXsmKD8FU/VGc-rb_2SuI/AAAAAAAANOw/ODoLlX87NoU/s1600/IMG_1057.jpg" height="198" width="400" /></a></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Roast for 15 minutes at 425°, reduce the heat to 350° and roast for a further 20-35 minutes, or until temperature in thigh and breast reads 165°F. The skin will become a beautiful mahogany colour.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
To serve 4, cut each chicken half between the breast and thigh. If using a small chicken, serve a half per person. Under 2 lbs, you will need to shorten your roasting time as well.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
.............................................................</div>
<br />
<div style="font-family: Arial; font-size: 12px;">
If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6241920857074180307.post-66292153608804252882014-11-04T07:33:00.000-04:002014-11-04T07:44:04.459-04:00Easy Char Siu Pork Belly<div style="font-family: Arial;">
<span style="color: #666666;"><span style="font-size: large;">It is easy to hate and it is difficult to love. This is how the whole scheme of things works. All good things are difficult to achieve, and bad things are very easy to get.</span> – Confucius</span></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lpW1h3SmtXU/VFi33H4rkAI/AAAAAAAANOM/gtmMf0B85rM/s1600/IMG_1020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lpW1h3SmtXU/VFi33H4rkAI/AAAAAAAANOM/gtmMf0B85rM/s1600/IMG_1020.jpg" height="300" width="400" /></a></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
“Easy” is a well used, and loaded, word. Common sense seems to indicate that anything worthwhile takes effort to achieve. But do all things have to be difficult at every step? </div>
<div style="font-family: Arial; font-size: 12px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Hn104cc6Vss/VFi3rILmA3I/AAAAAAAANN0/a-qWwumCrcs/s1600/IMG_1013.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Hn104cc6Vss/VFi3rILmA3I/AAAAAAAANN0/a-qWwumCrcs/s1600/IMG_1013.jpg" height="240" width="320" /></a></div>
<div style="font-family: Arial; font-size: 12px;">
Consider for a moment a stone being worn away by water droplets. It is not an easy task, as each small drop seems to make no difference. If you come back in a decade, century or millennium, you would see the hard work the water has accomplished. Minimal effort, albeit for a long time, will leave its mark – literally.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<span style="font-family: Arial; font-size: 12px;">So why am I waxing philosophical about the word “easy”? It’s two-fold. </span><br />
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
The first is because most people think that “authentic” Chinese cuisine takes great effort and is extremely complex – the antithesis of “easy.” The best recipes are usually “home” recipes, and as such have no difficult preparation techniques. It’s just not from our familiar North American homes.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
The second is that there is a hidden meaning in the word easy. Many equate easy with “quick.” That is not always true. To illustrate, many of the bread recipes on this blog rise for at least 8 hours – some even longer. They're not difficult. They just take time.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pO46Ysuycsw/VFi3xTpkuVI/AAAAAAAANN8/9sdSsmGUFVU/s1600/IMG_1016.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pO46Ysuycsw/VFi3xTpkuVI/AAAAAAAANN8/9sdSsmGUFVU/s1600/IMG_1016.jpg" height="240" width="320" /></a></div>
<div style="font-family: Arial; font-size: 12px;">
There are many recipes that take minimal effort, but (like the water droplets) take more time than others. In this way, time can sort of become a “difficulty,” if you’re looking for something quick to eat.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
This recipe is easy. If you can chop garlic, close a Ziploc® bag and turn on an oven you’re in the clear. You just have to wait 24 hours. So it’s time consuming, but very, very easy. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Char Siu, is an Asian classic. Meaning “fork roasted” due to it being originally roasted on long forks, this is the Cantonese roast (BBQ) pork so popular in many better Asian restaurants. You can use many different cuts of meat, but pork belly produces among the most tender and moist end result.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Char Siu is a common dish in many Asian cuisines, including those of China, Southeast Asia, Japan and Pacific Rim countries. The dishes that are served with it are as varied as the influences from each country.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
I served mine with leftover steamed rice, that was tossed with sautéed garlic and ginger, lime juice, green onion and cilantro – with 2 beaten eggs cooked in the hot rice just for good measure.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial;">
<span style="color: #990000; font-size: large;">Char Siu Pork Belly</span></div>
<div style="font-family: Arial; font-size: 12px;">
<b>Prep: 10 min | Marinade 8-24 hours | Roast: 30 min</b></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YysiTyubTo8/VFi3yyRxNCI/AAAAAAAANOE/iM0hbptqBKg/s1600/IMG_1017.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-YysiTyubTo8/VFi3yyRxNCI/AAAAAAAANOE/iM0hbptqBKg/s1600/IMG_1017.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is 1 lb of pork belly slices. Buy thick ones, or even <br />
pork belly "ends." My 1 lb cost under $3.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px;">
2 lbs pork belly strips</div>
<div style="font-family: Arial; font-size: 12px;">
1/4 cup hoisin sauce</div>
<div style="font-family: Arial; font-size: 12px;">
1/4 cup dry sherry</div>
<div style="font-family: Arial; font-size: 12px;">
2 tbsp soy sauce, preferably dark</div>
<div style="font-family: Arial; font-size: 12px;">
1 “ fresh ginger, finely chopped</div>
<div style="font-family: Arial; font-size: 12px;">
4 cloves garlic, finely chopped</div>
<div style="font-family: Arial; font-size: 12px;">
1-1/2 tsp Chinese five spice powder</div>
<div style="font-family: Arial; font-size: 12px;">
1 tsp dried chilli flakes</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Mix all of the ingredients, except the pork, together in a bowl. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Place the pork in a large resealable freezer bag, pour in the marinade and seal the bag. Work the marinade around on the meat so all surfaces of the pork are covered. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Place the sealed bag in the refrigerator for at least 8 hours, or even 24 if doing the day ahead. 24 hours is best. Work the marinade around on the pork at least once during this time.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Preheat the oven to 400°F. Place a baking rack on a rimmed cookie sheet.* The rack allows air to circulate completely around the meat. Remove the pork from the marinade and arrange on the rack. Bake for 30 minutes, or until cooked.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Serve with the Chinese style side dish(es) of your choice.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<i>* To ease cleanup, line the cookie sheet with aluminum foil.</i></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
.............................................................</div>
<br />
<div style="font-family: Arial; font-size: 12px;">
If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6241920857074180307.post-17402518277229581812014-10-21T15:04:00.003-03:002014-10-21T15:04:58.573-03:00Kale Chips, an unusual treat<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><span style="font-size: large;">Why can't I be different and unusual... like everyone else? </span><i>– Vivian Stanshall</i></span><br />
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-STQAlA0hQ-E/VEaeLyZxdcI/AAAAAAAANNc/fse00U08wbY/s1600/IMG_0971_R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-STQAlA0hQ-E/VEaeLyZxdcI/AAAAAAAANNc/fse00U08wbY/s1600/IMG_0971_R.jpg" height="300" width="400" /></a></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This must be the most unusual fish and chips I have ever eaten. Kale and smoked mackerel. And it won’t be the last time.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I rank smoked mackerel as a bit of a guilty pleasure. Sadly, I don’t eat it often enough. In an enclosed space it can be a bit overpowering. But the health benefits far outweigh that “minor” issue.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Oily fish (salmon, mackerel, sardines, herring and cod) contain significant amounts of omega-3 fatty acids. These fatty acids help improve cardiovascular health by lowering the levels of triglycerides and "bad" cholesterol in the blood. </span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I like my mackerel heated in the oven. Both the fish and kale bake for 15 minutes, so it made sense to do them at the same time. But I didn’t come here to talk about smoked mackerel. I came here to talk about kale.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-zot8f53jZ-Q/VEaeGnDXo8I/AAAAAAAANNU/zkBN3rqSzMc/s1600/IMG_0965.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zot8f53jZ-Q/VEaeGnDXo8I/AAAAAAAANNU/zkBN3rqSzMc/s1600/IMG_0965.jpg" height="240" width="320" /></a></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Since mackerel is a fish powerhouse, one should really pair it with its vegetable equivalent to get a really good bang for your dietary buck. Few compare to kale.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="color: #bf9000; font-family: Georgia, Times New Roman, serif;"><i><b>Healthy stuff</b></i></span><br />
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Dark leafy vegetables (kale, spinach, dandelion greens, etc) contain many nutrients important to maintaining good health. Iron, Vitamins K, C and A, copper, potassium, manganese, phosphorous, calcium, antioxidants, anti-inflammatories – they’re all present in kale. </span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Interesting fact: kale contains more calcium than milk. All told, it’s one of the world’s most nutrient-rich foods.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But people seem to hate it. Or love it.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I used to fall in the middle. I liked it, but didn’t go out of my way to get it unless I was a) feeling guilty for past food transgressions, or b) had something particular in mind to make. Let's face it, besides putting it in a salad or soup, you have to get “creative” with kale.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But my negative opinion has changed. I have discovered a quick way to make kale into a vegetable you put on your grocery list intentionally. This would even be a good snack to have for watching TV.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Kale chips are so easy to make, too. All you need is a knife, some olive oil and salt. Not too much, though. I found that out the hard way!</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-c7xlXL8SeOo/VEaeMt8g3wI/AAAAAAAANNo/gLBfRf5v3Qc/s1600/IMG_0968.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-c7xlXL8SeOo/VEaeMt8g3wI/AAAAAAAANNo/gLBfRf5v3Qc/s1600/IMG_0968.jpg" height="243" width="320" /></a></div>
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif; font-size: large;">Kale Chips</span><br />
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Prep: 5 min | Bake: 12-15 min | Serves 4</b></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 bunch of kale, washed</span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp extra virgin olive oil</span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp salt, or to taste</span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">optional: pepper or parmesan</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat the oven to 350°F.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Shake all the water off the kale after you wash it, and pat it dry with paper towel. It needs to be dry for the oil to adhere.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cut the thick rib/stems away from the leaves. How far up the leaves you go will depend on the size of the rib.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tear into manageable pieces, or you can leave them whole. Place the leaves in a bowl, top with the oil and massage over the leaves with your hands to coat well. </span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Arrange the leaves rib-side up on one or two cookie sheets. The leaves shouldn't overlap. Sprinkle with pepper and/or parmesan (optional). </span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bake in the centre of the oven for 12-15 minutes. They should be slightly browned at the edges – no more.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Remove the leaves from the oven and sprinkle with salt. You’ll be surprised how crispy, rigid, and chip-like they are.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And delicious. Can’t forget delicious.</span></div>
<div style="font-size: 12px; min-height: 14px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">.............................................................</span></div>
<br />
<div style="font-size: 12px;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6241920857074180307.post-75268802387329173672014-10-10T07:58:00.000-03:002014-10-10T07:58:17.202-03:00Haddock with Fennel Bulb<div style="font-family: Arial;">
<span style="color: #666666; font-size: large;">From abundance springs satiety. </span><span style="color: #666666;">– Livy</span></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8MzpfAraNlg/VDe6lan8qtI/AAAAAAAANNI/M1i193NAVFQ/s1600/IMG_0936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8MzpfAraNlg/VDe6lan8qtI/AAAAAAAANNI/M1i193NAVFQ/s1600/IMG_0936.jpg" height="300" width="400" /></a></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
I’m a tomato sniper.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
I am slowly picking off – one by one – the green tomatoes that I harvested after our hard frost. For their part, the tomatoes aren’t really trying to run and hide. They’re ripening at a furious rate on the counter. So my fears of having two grocery bags of unripe tomatoes to deal with have not materialized.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-GdOgIRS-zGk/VDe6jdWpPZI/AAAAAAAANM8/VGDFTJocJaU/s1600/IMG_0930.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GdOgIRS-zGk/VDe6jdWpPZI/AAAAAAAANM8/VGDFTJocJaU/s1600/IMG_0930.jpg" height="150" width="200" /></a></div>
<div style="font-family: Arial; font-size: 12px;">
In fact, I’m down to only a few remaining green ones. Whew...</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
I have made five more 500 ml jars of roasted tomato sauce, plus eating them for lunch, roasting and freezing (great for quick sauces later), and sneaking them into most meals I make. They will not get the better of me.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
This time my victims were four heirloom tomatoes, which on their plant tag showed beautiful re fruit. Interestingly, when ripe they were yellow/orange. Go figure... So if you do make this dish, the colour most likely be different.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
If you’ve never had fennel bulb, it tastes like celery, with a hint of anise. It’s not overwhelming at all, so don’t fear it. Liquorice is my least liked flavour, and had no problem going back for seconds!</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
This is a pretty quick dish, loaded with flavour. A great way to serve fish, and knock off a few tomatoes in the process.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial;">
<span style="color: #b45f06; font-size: large;">Haddock with Fennel Bulb</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2MDnNHazTjg/VDe6jfy-v5I/AAAAAAAANM4/sB0CGFrgqd8/s1600/IMG_0932.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-2MDnNHazTjg/VDe6jfy-v5I/AAAAAAAANM4/sB0CGFrgqd8/s1600/IMG_0932.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sauce, after cooking for 15 minutes.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px;">
<b>Prep: 5 min | Cook: 25 min | Serves 4</b></div>
<div style="font-family: Arial; font-size: 12px;">
1 lb haddock</div>
<div style="font-family: Arial; font-size: 12px;">
1 tbsp vegetable oil</div>
<div style="font-family: Arial; font-size: 12px;">
1 medium fennel bulb</div>
<div style="font-family: Arial; font-size: 12px;">
4 large tomatoes, diced</div>
<div style="font-family: Arial; font-size: 12px;">
1/2 tsp chilli flakes</div>
<div style="font-family: Arial; font-size: 12px;">
1/2 tsp salt</div>
<div style="font-family: Arial; font-size: 12px;">
1 tsp pepper</div>
<div style="font-family: Arial; font-size: 12px;">
1 cup vegetable broth</div>
<div style="font-family: Arial; font-size: 12px;">
1/4 cup butter</div>
<div style="font-family: Arial; font-size: 12px;">
1/4-1/2 cup fresh dill weed</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Heat the oil in a wide flat pan that has a cover. Sauté the fennel and chilli for 5 minutes, until the fennel starts to become translucent.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Add the tomatoes, salt, pepper and stock. Cover and let simmer on medium for 15 minutes, until the tomatoes have broken down somewhat. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Stir in the butter until melted. Then nestle the fish into the sauce. Sprinkle the fish with a little more salt and pepper and then top with the dill.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Cover the pot once again and let cook for 5 minutes to steam-cook the fish. The fish will be firm and cooked through. Serve with rice.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></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://2.bp.blogspot.com/-yPK0w8CUaBg/VDe6jQob0EI/AAAAAAAANNA/caDBeyyNeQQ/s1600/IMG_0933.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-yPK0w8CUaBg/VDe6jQob0EI/AAAAAAAANNA/caDBeyyNeQQ/s1600/IMG_0933.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fish and dill, ready to cook for 5 minutes.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
.............................................................</div>
<br />
<div style="font-family: Arial; font-size: 12px;">
If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6241920857074180307.post-72557561204911051302014-10-02T06:35:00.005-03:002014-10-02T06:39:18.688-03:00Chicken Noodle Soup, Italian style<div style="font-family: Arial;">
<span style="color: #666666; font-size: large;">The lust for comfort, that stealthy thing that enters the house a guest, and then becomes a host, and then a master. </span><span style="color: #666666;">– Khalil Gibran</span></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nSOVVwHPXuI/VCx-y6wLa5I/AAAAAAAANME/vklFVHdd_DY/s1600/IMG_0913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-nSOVVwHPXuI/VCx-y6wLa5I/AAAAAAAANME/vklFVHdd_DY/s1600/IMG_0913.jpg" height="233" width="400" /></a></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Comfort. It’s something we all seek, be it “comfortable-ness” in our life situation or comfort in times of trial or grief.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
It’s unusual how the first reaction upon hearing of a death is to go to the kitchen and start cooking for the bereaved family. Apparently our grief is held in our stomachs, and can be assuaged by a full pot of baked beans, or a loaf of banana bread.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
I know I’m as guilty of this as everyone else, and even self-medicate. When I’m sad I go for food. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<a href="http://2.bp.blogspot.com/-yr5xWTbfdCA/VCx_U5egc2I/AAAAAAAANMM/UQNvn7z8ZmE/s1600/henry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yr5xWTbfdCA/VCx_U5egc2I/AAAAAAAANMM/UQNvn7z8ZmE/s1600/henry.jpg" height="200" width="200" /></a>This past year has been full of stressful change – one where the blue fell from the sky like a heavy blanket onto the grass, garden, and everything else in my life. One week from today is the anniversary of losing someone very dear to me, and it’s got me down.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
I try to not show my lingering pain, but at times it becomes raw, and it only takes the smallest memory to set it off. Perhaps after the one year mark I will begin to mentally file my sadness into its proper "forever place" in my heart.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
It’s much of the reason I have been posting sporadically over the last year. Most days I just can’t bring myself to do it. It seems so unimportant. I need to change that. I enjoy writing this blog and sharing with all of you. Like food, it’s another form of comfort and is far easier on the waistline.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
All this sadness over the death of a dog. But Henry was not a dog. He was as much a family member as any living being could ever be. He lived to be with me, and I returned the feeling. He was my child for 8-1/2 years. His passing hit me hard, for a whole host of reasons. I will always wonder “what if”...</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-L83NVOFVuzE/VC0c-duj2MI/AAAAAAAANMc/QF5IUN0V6gE/s1600/beach.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-L83NVOFVuzE/VC0c-duj2MI/AAAAAAAANMc/QF5IUN0V6gE/s1600/beach.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">He used to chase the waves as<br />they broke on shore of our<br />local beach. He loved it.</td></tr>
</tbody></table>
So I’m in need of a little comfort this week, and this night I took it in the form of food. So into the kitchen I went...</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Chicken soup is always a safe comfort bet. The decision was aided by the fact I had some thighs in the refrigerator. But I had another problem: two bags of tomatoes picked two weeks ago.<br />
<br />
Two days ago I oven-roasted two dozen, plus an eggplant, and then froze them for quick sauces later. There’s another 32 or so on the stovetop, and more from the bags ripening every day. Whatever “chicken soup” I made had to use tomatoes. I may be sad, but waste is sadder.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
So I came up with this recipe. It stews garlic, tomatoes and other veggies, which are then puréed into an almost creamy base for pasta and shredded chicken.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
All in all, very satisfying. And more than a little comforting.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lr5jHL8rwIc/VCx-qRKoO4I/AAAAAAAANLs/-xCo-HKytMo/s1600/IMG_0909.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lr5jHL8rwIc/VCx-qRKoO4I/AAAAAAAANLs/-xCo-HKytMo/s1600/IMG_0909.jpg" height="240" width="320" /></a></div>
<div style="font-family: Arial;">
<span style="color: #e69138; font-size: large;">Chicken Noodle Soup, Italian style</span></div>
<div style="font-family: Arial; font-size: 12px;">
<b>Prep: 10 min | Cook: 60 min | Serves 6-8</b></div>
<div style="font-family: Arial; font-size: 12px;">
1 tbsp olive oil</div>
<div style="font-family: Arial; font-size: 12px;">
1 medium onion, diced</div>
<div style="font-family: Arial; font-size: 12px;">
1 lg carrot, diced</div>
<div style="font-family: Arial; font-size: 12px;">
6 garlic cloves, chopped</div>
<div style="font-family: Arial; font-size: 12px;">
6-8 plum tomatoes, chopped*</div>
<div style="font-family: Arial; font-size: 12px;">
4 cups chicken stock</div>
<div style="font-family: Arial; font-size: 12px;">
6-8 chicken thighs, skin on, bone in*</div>
<div style="font-family: Arial; font-size: 12px;">
1 tbsp fresh oregano</div>
<div style="font-family: Arial; font-size: 12px;">
1 tsp cracked black pepper</div>
<div style="font-family: Arial; font-size: 12px;">
300g pasta (like penne, rotini, fusilli)</div>
<div style="font-family: Arial; font-size: 12px;">
salt to taste</div>
<div style="font-family: Arial; font-size: 12px;">
grated parmesan, optional</div>
<div style="font-family: Arial; font-size: 12px;">
<i>*depending on size</i></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RGFcpl3Hb8U/VCx-tUUDLzI/AAAAAAAANL4/XXwiY9sRsTA/s1600/IMG_0910.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RGFcpl3Hb8U/VCx-tUUDLzI/AAAAAAAANL4/XXwiY9sRsTA/s1600/IMG_0910.jpg" height="240" width="320" /></a></div>
<div style="font-family: Arial; font-size: 12px;">
Heat the oil in a Dutch oven or other heavy pot with a well-fitting lid. Add the onion, carrot and garlic and sauté on medium until the onions are translucent, about 5 minutes.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Add the tomatoes, stock, chicken thighs, oregano, black pepper and a little salt (1/2 tsp). Bring to a boil, reduce het to medium and cover. Let cook for 30 minutes.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
After the half hour, remove the chicken thighs and set aside. Purée the vegetables and liquid in the pot until very smooth. Add the pasta to the purée, cover and cook until 2 minutes short of al dente. Stir a few times while it cooks.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
While the pasta cooks, remove the skin and bones from the chicken and shred the meat. Two minutes before the pasta is fully cooked, add the chicken and bring back to a boil.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Taste for salt and adjust as desired. Serve immediately with grated parmesan, crusty bread and butter.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Pcg8IzeyuKw/VCx-uac0XPI/AAAAAAAANMA/ypphzO_0ASE/s1600/IMG_0912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Pcg8IzeyuKw/VCx-uac0XPI/AAAAAAAANMA/ypphzO_0ASE/s1600/IMG_0912.jpg" height="300" width="400" /></a></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
.............................................................</div>
<br />
<div style="font-family: Arial; font-size: 12px;">
If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6241920857074180307.post-3825354132914710172014-09-24T08:50:00.001-03:002014-09-24T11:16:28.690-03:00Canning Roasted Tomato & Garlic Sauce<div style="font-family: Arial;">
<span style="color: #999999; font-size: large;">Death lies on her like an untimely frost, Upon the sweetest flower of all the field.</span><span style="color: #999999;"> – William Shakespeare</span></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></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://1.bp.blogspot.com/-1qHtgXPhKuQ/VCKrIlfdGhI/AAAAAAAANLU/5Li-vc_2Gmw/s1600/IMG_0878.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-1qHtgXPhKuQ/VCKrIlfdGhI/AAAAAAAANLU/5Li-vc_2Gmw/s1600/IMG_0878.jpg" height="250" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2L of delicious, garden-y goodness. At my beck and call for winter!</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
There’s no denying it now. Autumn has arrived on the calendar. I can’t say I’m pleased, but I guess one has to go with the flow.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
One of those “flow” things is the lowering temperatures – especially overnight. If you have a garden, either plot or container, it becomes a major concern. You have to watch overnight temperatures and pick your remaining produce before it gets hit by frost.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
We seemed to have had one of the untimely frosts of which Shakespeare wrote last week. (Illustration directly below...)</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></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://2.bp.blogspot.com/-PTyzC0l2CIE/VCKrJ5od6II/AAAAAAAANLc/DH9enMYnLFY/s1600/IMG_0880.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-PTyzC0l2CIE/VCKrJ5od6II/AAAAAAAANLc/DH9enMYnLFY/s1600/IMG_0880.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what our tomatoes looked like after last week's early "killing" frost.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
I came back after a couple days away on business to blackened leaves on almost all our tomato plants. They were dead. I was left with no choice but to pick everything – red and green. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
So after my untimely harvest I had a large dilemma. One plastic grocery bag of ripe tomatoes and – harder to deal with – two bags of green.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Some of the green tomatoes will ripen indoors on the counter. You don’t have to do anything special to them. If they have reached the “breaking point” they will ripen quite nicely. That point is when tomatoes start turning from hard green to yellowish/pinkish. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OTVI6zxMBuk/VCKrHzZuJOI/AAAAAAAANLM/E274Y6sjtB8/s1600/IMG_0873.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-OTVI6zxMBuk/VCKrHzZuJOI/AAAAAAAANLM/E274Y6sjtB8/s1600/IMG_0873.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make sure the cut faces of the tomatoes are facing up.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px;">
Unfortunately the taste isn’t quite as good as vine-ripened, but any tomato you grow at home will taste better than one shipped from who knows where that you purchase in a store.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
There’s two of us in our family. We could never go through 30+ ripe tomatoes before they go bad. The thing to do was to preserve them for use through the cold months. So I made sauce. Roasted tomato sauce.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
This roasted sauce is really tasty, if I do say so myself. It’s actually not any more involved than cooking tomatoes down on the stove. The difference is that the roasting of the vegetables removes some of the moisture, concentrating the flavour and adding a bit of charred, smoky depth.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
If you find yourself in the same position as I was, try this recipe. It will soon turn into a seasonal fall back (pardon the pun) every time you have too many tomatoes. If you’re looking for a sauce recipe that doesn’t have a lot of “hands on” time, this is the one.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Don’t be afraid of canning your own tomato sauce. It’s actually very easy. This recipe made four full 500 ml jars, plus about 3/4 cup. That was just enough for me to “test” the sauce on some pasta. The trials I go through for you...</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Now I have to turn my attention to the 50-60 green tomatoes on my counter. Hmmm.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial;">
<span style="color: #990000; font-size: large;">Roasted Tomato & Garlic Sauce</span></div>
<div style="font-family: Arial; font-size: 12px;">
<b>Prep: 10 min | Time: about 3 hours | Yield 2 L</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-C2gp5xEWJpM/VCKrHLOkdYI/AAAAAAAANLE/9O9FcSru--Q/s1600/IMG_0875.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-C2gp5xEWJpM/VCKrHLOkdYI/AAAAAAAANLE/9O9FcSru--Q/s1600/IMG_0875.jpg" height="240" width="320" /></a></div>
<div style="font-family: Arial; font-size: 12px;">
30 plum tomatoes, halved</div>
<div style="font-family: Arial; font-size: 12px;">
2 medium yellow onions, cut into eighths</div>
<div style="font-family: Arial; font-size: 12px;">
3 heads garlic, peeled but left whole</div>
<div style="font-family: Arial; font-size: 12px;">
1/4 cup olive oil</div>
<div style="font-family: Arial; font-size: 12px;">
1 tsp each, salt and pepper</div>
<div style="font-family: Arial; font-size: 12px;">
1/4 cup fresh oregano, chopped</div>
<div style="font-family: Arial; font-size: 12px;">
1/4 cup fresh basil, chopped</div>
<div style="font-family: Arial; font-size: 12px;">
1 cup white wine</div>
<div style="font-family: Arial; font-size: 12px;">
1 tsp citric acid, or juice of 1 large lemon</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Preheat the oven to 400°F. Halve the tomatoes along their long dimension. Quarter the onions and then halve so they are in eighths. Peel the garlic.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Place all the ingredients in a large bowl. Add the olive oil, salt and pepper and toss well with your hands to coat. Divide the vegetables between two rimmed cookie sheets. Make sure the cut faces of the tomatoes are facing up.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Place the tomatoes in the oven and roast for 1 hour 15 minutes, switching the sheets on the racks in the oven halfway through (top sheet on bottom, bottom on top). Let cool slightly, then put all the vegetables in a Dutch oven or other heavy pot with a lid.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TcoUmtvswjc/VCKrGLW1GvI/AAAAAAAANK8/xDptZNgVYUo/s1600/IMG_0876.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-TcoUmtvswjc/VCKrGLW1GvI/AAAAAAAANK8/xDptZNgVYUo/s1600/IMG_0876.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You could easily make a cream sauce by adding heavy cream<br />
to the sauce when using it. Don't try to can the sauce with cream<br />
already added. Do it as you use it. Vodka would also be good.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px;">
Add the wine and herbs to the pot and then crush the vegetables slightly. Bring to a boil, reduce the heat to medium low and cover. Let the mixture simmer for an hour.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Once the sauce has simmered, let cool slightly and then purée either with a stick emulsion blender or a regular blender. Taste for salt and pepper and adjust. If the sauce is too thin, you can continue to cook.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Now add the citric acid or lemon juice. The acid is important because tomatoes are borderline acidic (4.5 pH) for preserving. The acid lowers the pH of the sauce, making it safer during canning.</div>
<div style="font-family: Arial; font-size: 12px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Bring the sauce back to a boil and then promptly remove from the heat. While the sauce heats, sterilize four 500 ml jars. Fill the jars, leaving 1/2” air space at the top of each jar. Make sure not to get sauce on the rim. Place the tops on the jars “finger tight.”</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Process the jars in a hot water bath that covers the tops of the jars by about 1”. Let them boil in the water for 12-14 minutes. Remove the jars from the water and let cool on the counter. In a short time you will hear the seals “pop” on top of the jars. Tighten the rings on the jars, let cool completely and then store. They will keep for a year in a cool place.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
If a top doesn’t pop down, that jar is not sealed. Either try to process again, or keep refrigerated and use within one week.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
.............................................................</div>
<br />
<div style="font-family: Arial; font-size: 12px;">
If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6241920857074180307.post-54500216936845977032014-09-07T12:31:00.001-03:002014-09-07T12:32:17.309-03:00Cinnamon Sugar Sponge Cake with Milk Sauce<div style="font-family: Arial;">
<span style="color: #666666; font-size: large;">Written by a sponge dipped in warm milk and sprinkled with sugar. </span><span style="color: #666666;">– John Ciardi</span></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-D1NkJF7yO0U/VAx5Dbli9ZI/AAAAAAAANKY/sJRvRQZUV58/s1600/IMG_0828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-D1NkJF7yO0U/VAx5Dbli9ZI/AAAAAAAANKY/sJRvRQZUV58/s1600/IMG_0828.jpg" height="300" width="400" /></a></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
John Chairdi was a professor, critic and poet known for his sharp wit as well as a internationally respected translation of Danté’s “Inferno.” He was extremely critical of much poetry aimed children, which he defined as ''written by a sponge dipped in warm milk and sprinkled with sugar.''</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Those are interesting words, because this recipe is exactly that: a wonderful sponge cake, dusted with sugar and drizzled with milk sauce. So sometimes that’s a good thing. Perhaps not so much in literature, in Mr. Chairdi’s opinion.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
I remember milk sauce on cake from when I was very young. Mom used to serve it with blueberry cake. It was a treat and delight.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
The origin of this cake started, as most things do, in front of my computer because I didn’t have an ingredient. I had no butter, and was looking for a cake recipe that didn’t use it. You can substitute shortening, but when I searched I stumbled across the unexpected. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
A recipe I found contained no butter, or shortening and no milk in the batter. I did have milk. That wasn’t the issue. But I was intrigued. So intrigued I made it, or at least a version of it.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
I won’t get into exactly what I changed It still bears a passing resemblance to the original, but that’s probably about it.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></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://1.bp.blogspot.com/-ihsgfw2Kniw/VAx5ESkSJUI/AAAAAAAANKk/uKJ2X4DszCo/s1600/making.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-ihsgfw2Kniw/VAx5ESkSJUI/AAAAAAAANKk/uKJ2X4DszCo/s1600/making.jpg" height="125" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left to right: the eggs and sugar; with the flour incorporated; ready for the oven.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
I have made a fair number of cakes and have never made one that defined the word “sponge” so clearly. This was the lightest cake I had ever made. Think of angel food cake light. But the thing is there’s no separating and beating the eggs.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
This came together, and went down, very quickly.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
If you’re not that much into milk sauce try it with ice cream. Or anything else you may think will work!</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial;">
<span style="color: #0b5394; font-size: large;">Cinnamon Sugar Sponge Cake with Milk Sauce</span></div>
<div style="font-family: Arial; font-size: 12px;">
<b>Prep: 10 min | Bake 25 min | Yield 8x8 square cake</b></div>
<div style="font-family: Arial; font-size: 12px;">
4 eggs </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1eCpnLSUc4w/VAx5C36B2DI/AAAAAAAANKU/guTjjCUx_nw/s1600/IMG_0822.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-1eCpnLSUc4w/VAx5C36B2DI/AAAAAAAANKU/guTjjCUx_nw/s1600/IMG_0822.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is about 2 minutes after I removed the cake from the oven.<br />
It had barely started to pull away from the sides in the oven.<br />
I also used a toothpick to test. Better safe than sorry.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px;">
3/4 cup flour</div>
<div style="font-family: Arial; font-size: 12px;">
3/4 cup white sugar</div>
<div style="font-family: Arial; font-size: 12px;">
1 tsp ground cinnamon<br />
1 tsp vanilla<br />
3/4 tsp baking powder</div>
<div style="font-family: Arial; font-size: 12px;">
pinch salt<br />
8” square cake pan</div>
<div style="font-family: Arial; font-size: 12px;">
Milk sauce:</div>
<div style="font-family: Arial; font-size: 12px;">
1/2 tsp vanilla</div>
<div style="font-family: Arial; font-size: 12px;">
1/2 tsp cinnamon</div>
<div style="font-family: Arial; font-size: 12px;">
1 cup whole milk, or better, coffee cream</div>
<div style="font-family: Arial; font-size: 12px;">
2 tbsp white sugar<br />
</div>
<div style="font-family: Arial; font-size: 12px;">
Preheat the oven to 400°F. Grease the pan with shortening (or butter) and dust liberally with white sugar. Set aside.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Place the eggs in a mixing bowl. Add 1/4 cup sugar, vanilla, salt and baking powder to the eggs and beat for 30 seconds. Then add the remaining sugar in two batches. Continue to beat until very light and foamy. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Roly8TtK0fE/VAx5E5LQISI/AAAAAAAANKs/wRqmhahAyCA/s1600/IMG_0825.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Roly8TtK0fE/VAx5E5LQISI/AAAAAAAANKs/wRqmhahAyCA/s1600/IMG_0825.jpg" height="245" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the cake just sprinkled with icing sugar – no milk sauce.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px;">
When beaten enough, the beaters will leave slight trails behind in the batter (much like when halfway through whipping cream). They will disappear immediately.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Using a spatula, fold in 1/4 cup of the flour. Repeat with the remaining flour, in two equal batches. Deflate the batter as little as possible when adding the flour.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Pour into the prepared pan.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Place the pan in the oven and bake for about 20-25 minutes, or until the sides start shrinking from the edge of the pan. You can also test the centre with a cake tester or toothpick. When it comes out clean the cake is done.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Let cool in the pan. Once cool you can turn out onto a plate and sprinkle the top with confectioners sugar (optional), or use the sauce for an amazing old-fashioned style dessert.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
.............................................................</div>
<br />
<div style="font-family: Arial; font-size: 12px;">
If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</div>
<a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 348px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 1020px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 348px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 1020px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 348px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 1020px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/" style="background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 348px; line-height: 0; min-height: 20px; min-width: 40px; opacity: 0.85; position: absolute; top: 1020px; width: 40px; z-index: 8675309;"></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6241920857074180307.post-42617889667332569622014-08-19T08:41:00.002-03:002014-08-19T08:41:33.140-03:00Dried Apricot & Cranberry Bread<div style="font-family: Arial;">
<span style="color: #999999; font-size: large;">Can anything be so elegant as to have few wants, and to serve them one’s self? </span><span style="color: #999999;">– Ralph Waldo Emerson</span></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></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://1.bp.blogspot.com/-LZzjQNjOfCY/U_M0vfe4jfI/AAAAAAAANJk/Tk-wi7oLJog/s1600/IMG_0710.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-LZzjQNjOfCY/U_M0vfe4jfI/AAAAAAAANJk/Tk-wi7oLJog/s1600/IMG_0710.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simplicity can be so "elegant," and cheap.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Cheap. That’s me... sometimes. Other times I’ll spend money like a drunken sailor. It’s odd the times my miserly instinct kicks in.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
For example, the other day I was at the grocery store. Bread was on my list. But as I scanned the prices I couldn’t bring myself to put a loaf in my basket.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
$3.99? For a loaf of bread? It’s patently obvious that man cannot live by bread alone. Man can hardly afford it. So then was the time to call on the wisdom of Emerson. I could make it myself.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Luckily, bread is easy to make at home. And infinitely cheaper. Except for the flour, but rationalize the cost of it. How many loaves of bread can you get out of the bag of flour... </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-cTqphMHk2EU/U_M0mx8YZgI/AAAAAAAANJM/B3l99m8Fa7I/s1600/IMG_0697.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-cTqphMHk2EU/U_M0mx8YZgI/AAAAAAAANJM/B3l99m8Fa7I/s1600/IMG_0697.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a really bad picture of my starter in the morning...<br />Obviously my coffee hadn't kicked in.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px;">
To make bread, all you really need is four ingredients: flour, water, yeast and salt. That’s it.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
I know that many of you “out there” will be saying you can’t make bread. It fails. There’s two important things that can make bread fail. One is your yeast, the other is your temperature.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<b>Thing 1: </b><i>To always have fresh yeast on hand, buy a cup or even more at a bulk food store, put it in a jar and stick it in your freezer. It won’t kill the yeast. it will start to activate the moment it hits warm water.</i></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
<b>Thing 2: </b><i>The water used to activate your yeast has to be *at most* 115°F. Any higher and you risk killing the yeast – something freezing couldn’t do. Proper temperature water is slightly warmer than the temperature of a baby's bottle. Or better yet, use a thermometer to test it.</i></div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
If your yeast doesn’t proof (either too old or killed by heat), your bread won’t rise. It’s as simple as that. Normal room temperature will raise bread every time. Cover the bowl to keep it relatively dark, and don’t sit it in a draft.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
I went one step further with this and made an overnight starter. It’s not necessary, but does add a bit of a nice rich flavour, sort of like a sourdough.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
My bread recipe today is a bit on the “fancy” side for another reason, too – it has dried apricots and cranberries. In truth, I was going to make raisin bread, but I didn’t have any raisins, so I had to raid my mother’s pantry.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Such is life. Sigh...</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></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://3.bp.blogspot.com/-PYlZO2sw634/U_M0l5HXLBI/AAAAAAAANJE/yNXxIu4vBsQ/s1600/IMG_0698.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-PYlZO2sw634/U_M0l5HXLBI/AAAAAAAANJE/yNXxIu4vBsQ/s1600/IMG_0698.jpg" height="146" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left: before first rise; right: after first rise.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial;">
<span style="color: #3d85c6; font-size: large;">Dried Apricot & Cranberry Bread</span></div>
<div style="font-family: Arial; font-size: 12px;">
<b>Time: 24 hours, or a little less | Yield: one large loaf</b></div>
<div style="font-family: Arial; font-size: 12px;">
<b><i>night before, starter:</i></b></div>
<div style="font-family: Arial; font-size: 12px;">
1 cup water, 110°F</div>
<div style="font-family: Arial; font-size: 12px;">
1 cup unbleached flour</div>
<div style="font-family: Arial; font-size: 12px;">
1 tbsp yeast</div>
<div style="font-family: Arial; font-size: 12px;">
1 tbsp sugar</div>
<div style="font-family: Arial; font-size: 12px;">
<b><i>next day:</i></b></div>
<div style="font-family: Arial; font-size: 12px;">
3 cup flour</div>
<div style="font-family: Arial; font-size: 12px;">
1 cup water, 110°F</div>
<div style="font-family: Arial; font-size: 12px;">
2 tbsp honey (or sugar, brown or white)</div>
<div style="font-family: Arial; font-size: 12px;">
3/4 cup chopped dried apricots</div>
<div style="font-family: Arial; font-size: 12px;">
1/2 cup dried cranberries</div>
<div style="font-family: Arial; font-size: 12px;">
3/4 tsp ground cinnamon</div>
<div style="font-family: Arial; font-size: 12px;">
2 tsp salt</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
The night before you want to make your bread, mix together the starter ingredients. Cover with plastic wrap and a towel and let sit until morning. By morning it will be a bubbly mass.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
In the morning, add the remaining ingredients and stir well. It will be very wet and sticky. Remove the dough to the counter. Slap and fold the dough until it no longer sticks to your hands. This step will be very messy, but it will actually start to stick to itself as opposed to you.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Shape into a ball. Butter a bowl, place the dough in it and proof until doubled in size.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></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://1.bp.blogspot.com/-3sPcwiDxfuo/U_M0nQaNe2I/AAAAAAAANJQ/a1Mh5ls-UHE/s1600/IMG_0701.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-3sPcwiDxfuo/U_M0nQaNe2I/AAAAAAAANJQ/a1Mh5ls-UHE/s1600/IMG_0701.jpg" height="147" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left: before second rise; right: after. Easily doubled.<br />It possibly would have risen even more.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Once doubled, scoop out onto the counter and knead for about 2-3 minutes. Generously butter a 5x9 loaf pan. Shape the dough into a log, place in the pan and let it rise until doubled again. Tent a plastic shopping bag over the dough while it rises.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-FEuFL4dycmQ/U_M0uU6d2SI/AAAAAAAANJc/6nN3CO5hh8E/s1600/IMG_0704.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-FEuFL4dycmQ/U_M0uU6d2SI/AAAAAAAANJc/6nN3CO5hh8E/s1600/IMG_0704.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For a soft crust, rub the top with butter. It's optional.</td></tr>
</tbody></table>
<div style="font-family: Arial; font-size: 12px;">
Just before you are ready to bake the bread, preheat the oven to 425°F. Make sure the oven rack is in the centre of the oven. Place a pan of water on the bottom rack while the oven heats. </div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Bake the loaf for 35 minutes. Remove the water pan after the first 5 minutes. The loaf is done when nicely browned and sound hollow when tapped with your fingers.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
Rub the top of the loaf with butter if you want a soft crusted bread.</div>
<div style="font-family: Arial; font-size: 12px; min-height: 14px;">
<br /></div>
<div style="font-family: Arial; font-size: 12px;">
.............................................................</div>
<br />
<div style="font-family: Arial; font-size: 12px;">
If you like this post, feel free to share it. All I ask for is credit and a link back to this page.</div>
Unknownnoreply@blogger.com1