tag:blogger.com,1999:blog-76825801096906616362024-02-18T22:39:11.399-05:00The Teacher Learns to CookBy day I teach biology, by night I learn to cook!Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-7682580109690661636.post-55590489307576151442010-08-09T20:11:00.006-04:002010-08-09T21:06:29.470-04:00Veggie Fried Rice With Tofu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjel6I9DK3ivLOgroKhSVPxBsG3ldGv24JHJjhT3kqbgqiNPpeqaeOUIbW2QfHKqGKORMMP3ILCDJQzdnkvkj5b2GBKhaIKWlD8fT1KOwfJs0M5miW-gp-zWlI8op5wzezuAxPewS7vBE1Z/s1600/veggie+fried+rice+with+tofu.bmp"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjel6I9DK3ivLOgroKhSVPxBsG3ldGv24JHJjhT3kqbgqiNPpeqaeOUIbW2QfHKqGKORMMP3ILCDJQzdnkvkj5b2GBKhaIKWlD8fT1KOwfJs0M5miW-gp-zWlI8op5wzezuAxPewS7vBE1Z/s200/veggie+fried+rice+with+tofu.bmp" alt="" id="BLOGGER_PHOTO_ID_5503573421842741410" border="0" /></a>This excellent vegetable fried rice recipe comes from one of the many <a href="http://www.moosewoodrestaurant.com/">Moosewood</a> cookbooks, I'm not sure which one though, because it is not one of the <a href="http://www.amazon.com/Moosewood-Cookbook-Katzens-Classic-Cooking/dp/1580081304">ones</a> that I <a href="http://www.amazon.com/Moosewood-Restaurant-New-Classics-Collective/dp/0609802410/ref=pd_sim_b_5">own</a>. The recipe was passed to me from my friend John, who as I <a href="http://theteacherlearnstocook.blogspot.com/2008/03/red-gold-black-and-green-chili.html">may have mentioned before</a>, is no slouch in the kitchen, and is considered (by me) to be one of the most reliable recommenders of recipes (or practically anything else) around these here parts. Red peppers and snow peas provide crunch and color, while a sweet/salty/sour/spicy tofu marinade packs a flavorful punch. Relatively light on the prep, this recipe comes together extremely quickly once the cooking starts, and is substantial enough to stand on its own as a meal.<br /><br />This recipe calls for 4 cups of cooked brown rice. When making fried rice, it is customary to use day-old or leftover rice, which has had time to shed excess moisture. If you try to make fried rice with fresh rice, you will almost certainly end up with too much moisture in the pan and a mushy result. With a little foresight, this should never be a problem. Cooked brown rice freezes exceptionally well, so next time you make a batch, double it and freeze the leftover in a 4 cup portion. You'll be good to go when the urge for fried rice hits you. Just don't forget to defrost it first. If you don't have any frozen rice, just make a batch the day before you plan on cooking. Check out some other great fried rice tips, and another great recipe, at <a href="http://simplyrecipes.com/recipes/shrimp_fried_rice/">Simply Recipes</a>.<br /><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;">First, make the tofu marinade by blending minced ginger root, minced garlic, soy sauce, rice vinegar, brown sugar, dark sesame oil, and chili paste/chili oil/chili sauce in a small bowl. Chop the tofu into 1/2 inch cubes and add it to the marinade, stirring gently. Prep the rest of the vegetables before you start cooking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcFv5QkYDIdUnhA5BZkBFvGAhDw4qwRIkxgkI4-rNf-96e0Su2lJ2Ypl1lK_oQQTIBaahvxJ_k3-gSkgCHMpWwJUM0pg5hT3-0RpvmqDfwQ0GVBEOPa_pWH18feBmRUuymGxKcq5y4xyX/s1600/a12.bmp"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcFv5QkYDIdUnhA5BZkBFvGAhDw4qwRIkxgkI4-rNf-96e0Su2lJ2Ypl1lK_oQQTIBaahvxJ_k3-gSkgCHMpWwJUM0pg5hT3-0RpvmqDfwQ0GVBEOPa_pWH18feBmRUuymGxKcq5y4xyX/s400/a12.bmp" alt="" id="BLOGGER_PHOTO_ID_5503572942519202546" border="0" /></a><br />Heat a few tablespoons of oil in a large skillet, then add the peppers and cook for a few minutes before adding the snow peas along with some water. This is allowed to cook for a few minutes until the water evaporates and the vegetables are tender, but still retain some crispness.<br /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPi58X_uZ77fgA5xwEDZ8FNutzjlm99zRjjpoqR27QZHrtKROTP19ZPdaLLR2cHa9y05H8Cv40s9P0FlafIlDyNysbDjJqwVkV_Blcy4CG-gA_Vrz4qEL10NNrvZxqnchLX_JClPN3OeFr/s1600/a34.bmp"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPi58X_uZ77fgA5xwEDZ8FNutzjlm99zRjjpoqR27QZHrtKROTP19ZPdaLLR2cHa9y05H8Cv40s9P0FlafIlDyNysbDjJqwVkV_Blcy4CG-gA_Vrz4qEL10NNrvZxqnchLX_JClPN3OeFr/s400/a34.bmp" alt="" id="BLOGGER_PHOTO_ID_5503573093264051618" border="0" /></a><br />Remove the tofu from the marinade and add it to the skillet, stirring to combine with the vegetables. Add the rice and heat thoroughly. Last, stir in the leftover marinade along with the scallions and you're all done.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWOEYpfbJqrY900yvwVGWxlK_SBVwlSr3Xsb6nGB04vlBjeay0SsijUF8iceeyE8mgKcw3loskFkAEugrHskZZxqrXHe7GSDPcrtoMhbBb_98EBY024VFznSg2xU2Olu7aTexFYGIYEo7/s1600/a56.bmp"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWOEYpfbJqrY900yvwVGWxlK_SBVwlSr3Xsb6nGB04vlBjeay0SsijUF8iceeyE8mgKcw3loskFkAEugrHskZZxqrXHe7GSDPcrtoMhbBb_98EBY024VFznSg2xU2Olu7aTexFYGIYEo7/s400/a56.bmp" alt="" id="BLOGGER_PHOTO_ID_5503573256487258130" border="0" /></a><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Veggie Fried Rice With Tofu </span>(adapted from a Moosewood cookbook)<br /><span style="font-style: italic;">Serves 4 as a small main or 6 as a side - about 30-40 minutes</span><br /><br />Marinade<br /><ul><li>1 Tbsp minced ginger root</li><li>4 garlic cloves, minced</li><li>1/4 cup soy sauce</li><li>2 Tbsp rice vinegar<br /></li><li>2 tsp brown sugar</li><li>2 Tbsp dark sesame oil</li><li>1 tsp chili sauce OR 1/2 tsp chili paste OR a splash of chili oil</li></ul><ul><li>1 lb of extra-firm tofu</li><li>3 Tbsp peanut or vegetable oil</li><li>2 medium red peppers, cut into thin strips</li><li>6 ounces snow peas, stemmed<br /></li><li>1/4 cup water</li><li>4 cups cooked brown rice</li><li>2/3 cup chopped scallions</li><li>chopped toasted almonds or pecans (optional)</li></ul><ol><li>In a small bowl, combine marinade ingredients and mix well</li><li>Cut tofu into 1/2 inch cubes and add to marinade, stirring gently</li><li>Prepare the remaining ingredients (slice peppers, trim peas, chop scallions, measure rice)</li><li>Heat oil in large skillet over medium high heat for 3 to 4 minutes, oil should be shimmering but not smoking</li><li>Add the peppers and stir fry for 3 minutes</li><li>Add the snow peas and water and continue to cook until water has evaporated, about 3 more minutes - the vegetables should be somewhat tender, but retain some crispness</li><li>Remove the tofu from the marinade with a slotted spoon, and stir it into the skillet</li><li>Add the rice and heat thoroughly, about 3 minutes</li><li>Pour on the leftover marinade, add the scallions, and stir to combine</li><li>Serve immediately garnished with the chopped nuts if you choose to use them<br /></li></ol></div></div></div></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-77142216727078096362010-08-01T09:03:00.015-04:002010-08-01T16:28:13.709-04:00What I've Been Doing With Myself Since January<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJpDMbCs1jhax3Vn3a1y_khtt3OOF77aDUdISfz8aOC-ky2T5pyVbbqAbvTE4_EmM8APnXJiuoAB-3Yikb764qLeblUtp5tlE9TjtZx_-gu1Ix9OasBbiR1BWWQz4KcK46hfvO1kHjhpw/s1600/easter+dinner+2.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJpDMbCs1jhax3Vn3a1y_khtt3OOF77aDUdISfz8aOC-ky2T5pyVbbqAbvTE4_EmM8APnXJiuoAB-3Yikb764qLeblUtp5tlE9TjtZx_-gu1Ix9OasBbiR1BWWQz4KcK46hfvO1kHjhpw/s200/easter+dinner+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5500528497367640258" border="0" /></a>Well, it's been a while since <a href="http://theteacherlearnstocook.blogspot.com/2010/01/curried-squash-and-lentil-stew.html">my last blog update</a>, but that doesn't mean I haven't been cooking, baking, and trying new recipes in the intervening months. I thought it might be a good idea to share a bit of what I've been up to before I start making (potentially false) promises about more regular updates in the future.<br /><br />During the winter I had an amazing meal of braised short ribs with cheddared spinach on a bed of fresh made <a href="http://en.wikipedia.org/wiki/Pappardelle">pappardelle</a> at <a href="http://www.caseusnewhaven.com/index2.html">Caseus</a>, an excellent fromagerie and bistro style restaurant. It inspired me to finally braise some short ribs of my own, and I settled on <a href="http://simplyrecipes.com/recipes/braised_beef_short_ribs/">this recipe</a> from <a href="http://simplyrecipes.com/">Simply Recipes</a>, which I've made two times. The resulting meat was so amazingly tender and full of flavor from the wine reduction - the beef literally falls of the bone, cuts like butter, and melts in your mouth.<br /><br />As Easter approached, and I found out I would be hosting my parents and brother for dinner, I decided to try and recreate my entire dinner from Caseus, substituting lamb shanks for short ribs. Of course this meant making my own fresh pasta, something else I had never done. I followed <a href="http://www.seriouseats.com/2010/03/how-to-make-fresh-pasta-ravioli-slideshow.html">this tutorial</a>, rolling out the pasta sheets by hand since I didn't have a pasta machine. The dough was easy enough to make, but I just couldn't roll the dough out thin enough, and the resulting noodles cooked up thick tough rather than thin and delicate. I bought a <a href="http://www.amazon.com/gp/product/B0001IXA0I/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0000VLQ8O&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=052FCD92TVSZVY72WRJ8">pasta machine</a>, and a few days later, made my first batch of delicious fresh pasta (with an assist from my lovely wife since I couldn't quite seem to crank the dough through the machine and hold it coming out the other end at the same time).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ezqc-1h6I68IMXd0VQB5AHrlsOEjd8OO96YXu3FUgDw5-UB3ci86SjCDxTayeGOMjvEcs5G_sAf5xEbtBh3UaUid4refLijjMBLWU0JgEt-IcLqBRIFr2QbTA3Q3E7_7kQbxRSf4PNn6/s1600/fresh+fettucine.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ezqc-1h6I68IMXd0VQB5AHrlsOEjd8OO96YXu3FUgDw5-UB3ci86SjCDxTayeGOMjvEcs5G_sAf5xEbtBh3UaUid4refLijjMBLWU0JgEt-IcLqBRIFr2QbTA3Q3E7_7kQbxRSf4PNn6/s400/fresh+fettucine.jpg" alt="" id="BLOGGER_PHOTO_ID_5500528263184702002" border="0" /></a></div><br />The lamb shanks came out beautifully, as did the fresh fettuccine, and I served it all over my own version of cheddared spinach (steamed baby spinach leaves tossed with <a href="http://www.bedbathandbeyond.com/product.asp?order_num=1&SKU=14755543">microplaned</a> sharp cheddar). I must say that while my recreation didn't quite measure up to the original, it was pretty darn close.<br /><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;">I have a few more things to share...<br /><br />This is the simplest and best pasta recipe I've come across in quite a while, thanks to one of my favorite blogs, <a href="http://smittenkitchen.com/">Smitten Kitchen</a>. Apparently, <a href="http://smittenkitchen.com/2010/02/spaghetti-cacio-e-pepe/">spaghetti with cheese and black pepper</a> is an Italian pantry cooking staple that I'd somehow missed for my entire life. It's also one of the most beloved dishes at Mario Batali's acclaimed New York restaurant, <a href="http://www.luparestaurant.com/restaurant.html">Lupa</a>. I've probably made this five times since I discovered the recipe, and that's only because I can't justify eating a pound of spaghetti and cheese more than once a week. I want this all the time.<br /><br />Also from Smitten Kitchen comes the excellent <a href="http://smittenkitchen.com/2010/01/best-cocoa-brownies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29&utm_content=Yahoo%21+Mail">"best cocoa brownies"</a> recipe, which I can't endorse highly enough. Really delicious brownies on the chewy end of the brownie spectrum. I suggest trying peanuts instead of walnuts, for an interesting Snickers-esque quality.<br /><br />A wonderful <a href="http://www.seriouseats.com/recipes/2010/07/bacon-and-tomato-guacamole-dip-recipe.html">guacamole with bacon</a> from Rick Bayless is delicious as a topping for quesadilla, spread on a turkey sandwich, or just eaten with chips. Smoky, spicy chipotle peppers blend nicely with the bacon and tomatoes to make a truly excellent guacamole.<br /><br />And last but not least, <a href="http://familystylefood.com/2007/05/tuna-burgers-with-wasabi-mayonnaise/">tuna burgers with wasabi mayo</a>. This recipe had been in my "to make" pile for a few years, and I finally decided to make them for a some friends. I would say that these burgers were probably the single best thing I've cooked since January. The comment I left on the blog where I got them pretty much says it all...<br /><span class="comment-body"><p></p><blockquote> <p>I’ve had this recipe in my “to make” pile for 3 years! Well, I finally got around to making it last night, and though I was initially hesitant about doing anything with such beautiful tuna as giving it a light sear and eating it extremely rare, I must say this recipe is amazing!</p><p><br /></p><p>Without hyperbole, I can honestly say this is the best non-beef burger I’ve ever had, and it’s not even close. Great recipe! Thanks!</p></blockquote><p></p><p>Using high quality tuna is a must, so this recipe is not a cheapie, but as an every once and a while splurge, is definitely worth the high price tag. I also baked some pita to stuff these into, and highly recommend you do the same (or at least buy some pita).</p><p><br /></p><p>So that pretty much brings us up to speed...now, I promise to update more regularly from here on out (heh heh heh).</p></span></div></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-86445153622147406482010-01-26T17:51:00.013-05:002010-01-27T17:54:16.239-05:00Curried Squash and Lentil Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0j3ssD4QW7rRyoOnsEKpf_NtswhPLd1a5tRuMkP6XkTqPQF0C2fD55rfDDApE-SUvyN9f6BD8QHpWaPQQdxbuJ2sGEwOLeyHKheuKG9Mw2uRy87m9VOBOCbwp9N0F5-y7N5eoIy_-uDUW/s1600-h/curried+squash+and+lentil+soup.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0j3ssD4QW7rRyoOnsEKpf_NtswhPLd1a5tRuMkP6XkTqPQF0C2fD55rfDDApE-SUvyN9f6BD8QHpWaPQQdxbuJ2sGEwOLeyHKheuKG9Mw2uRy87m9VOBOCbwp9N0F5-y7N5eoIy_-uDUW/s200/curried+squash+and+lentil+soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5431550206361811490" border="0" /></a>I had a beautiful, three pound <a href="http://en.wikipedia.org/wiki/Butternut_squash">butternut squash</a> sitting on my counter for about a month. It was the last item we purchased at the local farm before it closed for the winter, and for weeks I never seemed to be able to work it into a meal. I think that my subconscious mind was just in denial that the farm was closed until the spring, and that somehow, by preventing me from using the squash and having it sit on the counter instead, it was almost as if the farm never closed at all. But alas, my conscious mind won out, the farm is indeed closed, and the squash had to be used.<br /><br />New Year's day provided the perfect opportunity. I was already planning on roasting a pork shoulder (<a href="http://www.weareneverfull.com/low-and-slow-even-more-succulent-pernil-but-only-if-you-have-the-time/">great recipe here</a>), and I had some leftovers from a baked pasta/sausage and peppers combo I had made a few days prior, but was looking for a vegetarian option to round out the menu. Perhaps a soup utilizing squash and lentils? A quick search on the internet yielded <a href="http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416">this recipe</a>, which seemed to be just what I was looking for. After reading through the comments, I made a few modifications, namely increasing the curry powder and garlic, decreasing the amount of liquid by half, and adding in some chili powder and shredded coconut. Oh, and I left out the ginger, because I really don't like ginger. The finished product was a thick lentil stew, sweetened by the squash, with the the coconut providing a really nice reinforcing accent to the curry flavor. It was definitely a hit, and I've already made it again, although sadly, I had to get the squash at the supermarket.<br /><div style="text-align: center;">______________________________<br /><div style="text-align: left;"><br />This is a very easy recipe. All the work is in the prep. Once everything is chopped, you heat the oil/butter in a large pot until the butter stops foaming, then add the onions, squash, carrots, celery, garlic, and salt then cook for about 15 minutes. Stir in the curry powder and chili powder and stir for a few minutes, then stir in the lentils and coconut.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LhF9cPhkuSgyYyq2Zsn6SPkpzgpBWBhEkGQnYrUGp90uJfRZRX9ii5Rn0UGca4euhrOIFSzuvojPHd8OOYuJ3gxldt6acdZGVPgwXg4zSmGxElpQUM_H6CXF6d4ZzlpdPs-voqiWz9_I/s1600-h/veggies+lentil+pot+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LhF9cPhkuSgyYyq2Zsn6SPkpzgpBWBhEkGQnYrUGp90uJfRZRX9ii5Rn0UGca4euhrOIFSzuvojPHd8OOYuJ3gxldt6acdZGVPgwXg4zSmGxElpQUM_H6CXF6d4ZzlpdPs-voqiWz9_I/s400/veggies+lentil+pot+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5431549906100640034" border="0" /></a><br />At this point, add the stock and simmer, covered, until the lentils are cooked. The recipe suggests serving over basmati rice, but I haven't done this yet as the stew is pretty hearty on its own. I also haven't tried the cilantro oil, because <a href="http://online.wsj.com/article/SB123446387388578461.html">I don't like cilantro</a>. The second time I made this recipe, I found it to be at its best on the third day. If you like your stew more like soup, just add more stock (the original recipe calls for twice what I used).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EFfIQPa4RBinXz79N0PYfqntnQFceKj7rNp6mHgNjQ73dtCvWbXPSJBO_k0y82q0v2ttzl3qNpHkc1zXC923Ga3L5oSBN2H6GqTT7MKxuOnieO2hepsqf51aq4Uq7taeV0VyM6uMT_I7/s1600-h/curried+squash+and+lentil+soup+pot.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EFfIQPa4RBinXz79N0PYfqntnQFceKj7rNp6mHgNjQ73dtCvWbXPSJBO_k0y82q0v2ttzl3qNpHkc1zXC923Ga3L5oSBN2H6GqTT7MKxuOnieO2hepsqf51aq4Uq7taeV0VyM6uMT_I7/s400/curried+squash+and+lentil+soup+pot.jpg" alt="" id="BLOGGER_PHOTO_ID_5431550075498711650" border="0" /></a><div style="text-align: center;">______________________________<br /><br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Curried Squash and Lentil Soup</span> (adapted from <a href="http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416">Epicurious</a>)<br /><span style="font-style: italic;">Serves 8 as a main course - 1 1/2 hours start to finish</span><br /><ul><li>6 TBS vegetable oil</li><li>4 TBS unsalted butter</li><li>3 lb butternut squash, <a href="http://video.about.com/homecooking/Butternut-Squash.htm">peeled and cut</a> in 1/2 inch pieces</li><li>2 medium onions, chopped</li><li>2 carrots, chopped</li><li>2 celery ribs, chopped</li><li>8 cloves garlic, minced</li><li>2 tsp salt<br /></li><li>3 TBS curry powder</li><li>1 tsp chili powder</li><li>1/2 tsp black pepper<br /></li><li>2 cups lentils</li><li>1/2 cup shredded coconut</li><li>1 quart water</li><li>1 quart vegetable stock</li><li>2 tsp fresh lemon juice</li></ul><ol><li>Heat oil with butter in large pot over medium heat until foam subsides</li><li>Add squash, onion, carrot, celery, garlic, and 2 tsp salt to pot, cook, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes</li><li>Stir in the curry powder, chili powder, 1/2 tsp black pepper, and cook, stirring frequently for 2 minutes</li><li>Stir in the lentils and coconut, then add the water/stock and bring to a simmer</li><li>Cover pot and cook until lentils are tender, 25 to 40 minutes</li><li>Stir in lemon juice and season with salt and pepper<br /></li></ol></div></div></div></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-19390887693559265832010-01-20T18:22:00.019-05:002010-01-20T20:14:54.462-05:00Whole Wheat English Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBcGFyAxPR4blm6dCnkdXOk5WUCx2_izy769PFgX8ZZcWs_oZ85zKM8N7I78t7X4_y91c0JbGpUYzF060x-bOEW_dhj1krPYDujLKWkIsXv2Y-wo6YPk-W7vDoz_wnPT0RygA4syMnHiu/s1600-h/english+muffins.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBcGFyAxPR4blm6dCnkdXOk5WUCx2_izy769PFgX8ZZcWs_oZ85zKM8N7I78t7X4_y91c0JbGpUYzF060x-bOEW_dhj1krPYDujLKWkIsXv2Y-wo6YPk-W7vDoz_wnPT0RygA4syMnHiu/s200/english+muffins.jpg" alt="" id="BLOGGER_PHOTO_ID_5428991194702111298" border="0" /></a>Last week, after making a pot of<a href="http://theteacherlearnstocook.blogspot.com/2010/01/mushroom-barley-stew.html"> mushroom barley stew</a>, I wanted to bake something to have with it. My first thought was biscuits and then I switched my thinking to corn bread, and finally settled on some whole wheat muffins. I had made some savory whole wheat muffins to have with some dinner at some point in the past, but I couldn't remember what recipe I used. The internet turned up quite a few options, but it was <a href="http://www.recipetips.com/recipe-cards/t--2655/whole-wheat-english-muffins.asp">this recipe for whole wheat English Muffins</a> that caught my eye. Having wanted to give English Muffins a go for quite a while, I figured there was no time like the present (which I guess is now the past), and set to work.<br /><br />About 3 hours later, I was pulling my first muffins off of the griddle and was quite happy with the results. The muffins looked good, tasted even better, and after a quick fork-splitting, had all the requisite nooks and crannies. If you've got a few hours on your hands, give this one a go.<br /><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;">I did make a few minor alterations to the recipe as written. First and foremost, I substituted <a href="http://www.wildyeastblog.com/2008/01/12/instant-yeast/">instant yeast</a> for the dry yeast called for. Because of the way it's produced, instant yeast can be mixed directly into flour without proofing first in water. I find this to be quite convenient, and I'm sure you will too. If you're going to do any significant amount of bread baking, I highly recommend picking up a pound of <a href="http://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz">SAF Instant Yeast</a> (which can be stored in your freezer, and will last for months). I just made sure to add an extra 1/4 cup of water to the wet ingredients in the recipe (since I didn't have to proof the yeast). Second, I wanted my muffins to be 100% whole wheat, so I subbed 1 cup of <a href="http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb">white whole wheat flour</a> for the white flour. Third, I added the wet ingredients to the dry all at the same time, mixed until the flour was moistened, and then did the kneading with my Kitchen Aid.<br /><div style="text-align: center;">______________________________<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2kabx2p0MhQzhDM78QiLVnc4xVeImGeq10UdFg-ER_93q2hyUWjtvDswrK4AgIg49IJBXD20JgkXzfMBlUxD81C4KrW_N7W8-2oc2tzo7s0WXiPql9EexBWbvUmLxHXYWVAsOouSzK7N/s1600-h/12a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2kabx2p0MhQzhDM78QiLVnc4xVeImGeq10UdFg-ER_93q2hyUWjtvDswrK4AgIg49IJBXD20JgkXzfMBlUxD81C4KrW_N7W8-2oc2tzo7s0WXiPql9EexBWbvUmLxHXYWVAsOouSzK7N/s400/12a.jpg" alt="" id="BLOGGER_PHOTO_ID_5428988248692668226" border="0" /></a></div>Start by mixing the dry ingredients, and then the wet, in separate bowls.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjhXZOj7dokwTnAe0rHCGRmlZCYXxjrpsUcnM00lelyd5KFXkzTWzZ9_DrU2uV2WIghb_u9jA5TwEieh8ag0I43IrZHhj_ISqDgK31eElKM2DQ-n_l-BGBCRKMZCxvUPoaC64lQwTFz8t/s1600-h/34.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjhXZOj7dokwTnAe0rHCGRmlZCYXxjrpsUcnM00lelyd5KFXkzTWzZ9_DrU2uV2WIghb_u9jA5TwEieh8ag0I43IrZHhj_ISqDgK31eElKM2DQ-n_l-BGBCRKMZCxvUPoaC64lQwTFz8t/s400/34.jpg" alt="" id="BLOGGER_PHOTO_ID_5428988630719491442" border="0" /></a></div>As <a href="http://www.altonbrown.com/">Alton Brown</a> would say, add the wet team to the dry team. Mix everything until the flour is moistened, then knead either by hand or by mixer. I mixed on speed 2 in my Kitchen Aid for 4 minutes, allowed a 5 minute rest, then gave it 4 more minutes. If your kneading by hand, I'd probably go about 10 minutes (and try to resist the urge to add too much extra flour, the dough should be a bit sticky).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RgZQzzJ3mjugDMA6QCktwfQtTFZv57il3ZA-2DmwJl-gVTwIdLjlbOISLxdznMH09XbgYEcP5iv85GCm-4j8k_PsQlOZk59ZnxXyFeBMizMJiiEU1FMnNnOW4rj9nvS9XwRaBWPXKz7f/s1600-h/56.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RgZQzzJ3mjugDMA6QCktwfQtTFZv57il3ZA-2DmwJl-gVTwIdLjlbOISLxdznMH09XbgYEcP5iv85GCm-4j8k_PsQlOZk59ZnxXyFeBMizMJiiEU1FMnNnOW4rj9nvS9XwRaBWPXKz7f/s400/56.jpg" alt="" id="BLOGGER_PHOTO_ID_5428988734538414786" border="0" /></a></div> Round the dough into a ball, place in a lightly oiled bowl covered with plastic wrap until doubled in size. The tip in this recipe about using the microwave and a cup of water to create a warm, moist place for the dough to rise is an excellent one that I've used many times with great success. Give it a try.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvSF0kj2WfzM6Kjic6FAjCXuz__EciT-NZ7a2SQli2zogrqfzuoOFNRa4wsNKC1Fi9MuHAXCHQQZEJhxxSq0TBMNjKNJepUx98bUs5Ul7_6pHJ1LVTCoBkdJN_-MumbcwMXvDARYXG53m/s1600-h/78.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvSF0kj2WfzM6Kjic6FAjCXuz__EciT-NZ7a2SQli2zogrqfzuoOFNRa4wsNKC1Fi9MuHAXCHQQZEJhxxSq0TBMNjKNJepUx98bUs5Ul7_6pHJ1LVTCoBkdJN_-MumbcwMXvDARYXG53m/s400/78.jpg" alt="" id="BLOGGER_PHOTO_ID_5428989204685901490" border="0" /></a>Punch the dough down and roll it out about 1/2 inch thick. Cut into 3 inch rounds.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-nkOZTDXqyhE8aE4w9GvwuJDDTaO_DHTF51GUIuJMBxJObzeqJd0zdgsuQJmCbLyO_8HYRR2MmTIM8LAbEk8C0SCXlgFjO_hAaGrqa_rG6ezui4OkJNz2HyIPoWDd7jfX7kz0hZ539ui/s1600-h/910.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-nkOZTDXqyhE8aE4w9GvwuJDDTaO_DHTF51GUIuJMBxJObzeqJd0zdgsuQJmCbLyO_8HYRR2MmTIM8LAbEk8C0SCXlgFjO_hAaGrqa_rG6ezui4OkJNz2HyIPoWDd7jfX7kz0hZ539ui/s400/910.jpg" alt="" id="BLOGGER_PHOTO_ID_5428989331547307666" border="0" /></a>After all the dough is cut, cover the rounds with a damp cloth and allow them to rest for 20 minutes. Begin preheating a griddle or large nonstick skillet over medium/low heat.<br /><br /><div style="text-align: center;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcXzOPAbkJm_HS7WUgVeYxmUEZ9oNk3nwuIWTAQ-BF0cCiRphfKotWUhVHvWRxMZ7F_Qgrsg7WDHAWdLND63BvR1s6Wc_7gG2rmuHQtUJ_20YTtxTCfFNPftK8hOEytWDmkTvrJHJS3UC/s1600-h/1112.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcXzOPAbkJm_HS7WUgVeYxmUEZ9oNk3nwuIWTAQ-BF0cCiRphfKotWUhVHvWRxMZ7F_Qgrsg7WDHAWdLND63BvR1s6Wc_7gG2rmuHQtUJ_20YTtxTCfFNPftK8hOEytWDmkTvrJHJS3UC/s400/1112.jpg" alt="" id="BLOGGER_PHOTO_ID_5428990227044024594" border="0" /></a></div></div>The most interesting aspect of making English muffins is the fact that they are not baked, but cooked on a griddle. This gives a distinctive browned top and bottom with a tender, soft middle to the cooked muffin. The trick is to have the pan just hot enough to brown the top and the bottom in about 8 to 10 minutes (5 minutes on first side, 3-5 on second side), and cook the muffin through the middle. If the heat is too low, they won't cook properly, and if the heat is too high, the top and bottom will brown (and burn) before the middle is cooked through. As the recipe says, you may sacrifice the first few while you get used to the cooking process.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDoEtqDnwbwRz9wo0ELNCFytlSERV2SuSmK8ySCstn4YyJDaf_x7Z3tOl8zP5PvwiMxw5L47DGlUnIGrp4ymajeQXXTBIrFF_5NhusQ7gLGjOHDlBCsqeZX2rdYi6ZcqYWVoiFT6actJI/s1600-h/1314.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDoEtqDnwbwRz9wo0ELNCFytlSERV2SuSmK8ySCstn4YyJDaf_x7Z3tOl8zP5PvwiMxw5L47DGlUnIGrp4ymajeQXXTBIrFF_5NhusQ7gLGjOHDlBCsqeZX2rdYi6ZcqYWVoiFT6actJI/s400/1314.jpg" alt="" id="BLOGGER_PHOTO_ID_5428990751256231922" border="0" /></a><br />Sprinkle some corn meal on the griddle and place a few rounds on the pan. Cook for 5 minutes then flip and cook for 3 to 5 additional minutes. Remove to a rack and cool completely.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZEtIYd7qVflwaMpyrVrEHyCet94uVyN_j602q7PBvrGS95JvR6pitTjRe5dPmYftgRWdqHHPVMHQlorwkbW5KppSR6jhNueQLjUgxe-sMa44cZzOTB00NZmPnAZghQ9HS97VJsKo5yeB/s1600-h/muffin+toasted.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUZEtIYd7qVflwaMpyrVrEHyCet94uVyN_j602q7PBvrGS95JvR6pitTjRe5dPmYftgRWdqHHPVMHQlorwkbW5KppSR6jhNueQLjUgxe-sMa44cZzOTB00NZmPnAZghQ9HS97VJsKo5yeB/s400/muffin+toasted.jpg" alt="" id="BLOGGER_PHOTO_ID_5428991056294252370" border="0" /></a></div>If you want the aforementioned nooks and crannies, split the muffins with a fork. Toast, top as you like and enjoy! These went great with the stew, and the few that I had leftover froze beautifully. Just split them before you freeze them, then just pop one or two in the toaster whenever you need a warm, toasty muffin.<br /><br />Recipe: <a href="http://www.recipetips.com/recipe-cards/t--2655/whole-wheat-english-muffins.asp">Whole Wheat English Muffins</a></div></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-11041616718632719802010-01-13T18:16:00.008-05:002010-01-13T19:07:02.842-05:00Mushroom Barley Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDuYmV8MW3be2OSymxxjMtvAfskNS4YM93g8kCcTSqcjveg1WlhHgnANmeYEvO1GJppICeHS7c91dE3uBafwfebD5yws2tPWxNfPmbXsTi4Wg4k1t25LfPitwe32vtVWErWXlsgdvQ4m_/s1600-h/veggies+in+pot+close+up.bmp"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDuYmV8MW3be2OSymxxjMtvAfskNS4YM93g8kCcTSqcjveg1WlhHgnANmeYEvO1GJppICeHS7c91dE3uBafwfebD5yws2tPWxNfPmbXsTi4Wg4k1t25LfPitwe32vtVWErWXlsgdvQ4m_/s200/veggies+in+pot+close+up.bmp" alt="" id="BLOGGER_PHOTO_ID_5426374049720914594" border="0" /></a>The frigid heart of winter is a time for <a href="http://en.wikipedia.org/wiki/Stew">stew</a>. Combining the heartiness of a meal, with the warm deliciousness of soup, there's nothing quite like a bowl of stew on a cold day. Just imagine hearty chunks of potato, earthy mushrooms, some carrots for sweetness, the chewy <a href="http://dictionary.reference.com/browse/toothsomeness?jss=1">toothsomeness</a> of barley, all in a rich broth with hints of sage...(this is starting to sound like a <a href="http://www.youtube.com/watch?v=F7fuK85V7h4">Chunky Soup commercial</a>)...sounds good, right? This is a great recipe to make on a Sunday afternoon, then stow away in the fridge for easy weeknight meals, or even weekday lunches. As with pretty much all soups and stews, this one is definitely <a href="http://www.reluctantgourmet.com/blog/all-about-cooking/why-do-some-meals-taste-better-the-next-day/">better the next day</a>. Serve with some nice warm crusty <a href="http://theteacherlearnstocook.blogspot.com/2008/03/rustic-bread.html">bread</a>, or fresh baked biscuits, and you'll want for nothing on those frigid winter nights.<br /><div style="text-align: center;">______________________________<br /></div><br />This recipe really couldn't be easier. Prep all the ingredients then heat the oil in large (at least 5 quart) pot over medium heat. Add onion, carrot, celery, garlic, potatoes, sage, salt and pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCiJg7TbGe_gxD-d13ihNTPjKyHxvEIAZ1nE0LrKCda2Hr7RCh7_48qQC8852RzSmSDPqCxWrSqb3DlQAacBDT3DILfe2bOX6UO-Kl42W12Kz_x-UzBbumM5aBHFKc4nJriUT3B84sDXB/s1600-h/veggies+in+pot.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCiJg7TbGe_gxD-d13ihNTPjKyHxvEIAZ1nE0LrKCda2Hr7RCh7_48qQC8852RzSmSDPqCxWrSqb3DlQAacBDT3DILfe2bOX6UO-Kl42W12Kz_x-UzBbumM5aBHFKc4nJriUT3B84sDXB/s400/veggies+in+pot.bmp" alt="" id="BLOGGER_PHOTO_ID_5426373591141939602" border="0" /></a><br />Cook until the veggies start to brown, stir in the mushrooms and cook an additional 5 minutes. Add the barley, and cook, stirring frequently for 2 more minutes. Add the stock and/or water, bring to boil, reduce heat, cover and simmer for 30 more minutes. Salt and pepper to taste and voila! Stew!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiEHgv0IcHjwMcRHcLXhHb0_Is2iZeUjiieeww1ErDtxZAyNGFc2h2QDzzDwfTg0XN05sTOoyRBSrh8kcSebxBSSsmgP6rbCyT-2FoglY4-E8NPfVfJZ9uPOZDxJuoP3Pv2ar8HGHEbfH/s1600-h/mushroom+barley+stew.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiEHgv0IcHjwMcRHcLXhHb0_Is2iZeUjiieeww1ErDtxZAyNGFc2h2QDzzDwfTg0XN05sTOoyRBSrh8kcSebxBSSsmgP6rbCyT-2FoglY4-E8NPfVfJZ9uPOZDxJuoP3Pv2ar8HGHEbfH/s400/mushroom+barley+stew.bmp" alt="" id="BLOGGER_PHOTO_ID_5426373915932963746" border="0" /></a>Don't like barley? Try brown rice, <a href="http://en.wikipedia.org/wiki/Quinoa">quinoa</a>, wheat berries, couscous, bulgur, or whatever grain suits your fancy. Feel free to experiment with herbs as well, substituting rosemary or thyme for the sage, or use them in combination. Not a mushroom eater? Leave em' out. Try some butternut squash or sweet potato in there. So many possibilities!<br /><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;">Mushroom Barley Stew (~1 hour 15 minutes - 6 to 8 large servings)<br /><ul><li>4 TBS olive oil</li><li>2 cups chopped onion</li><li>4 medium waxy potatoes, peeled and cut into chunks (cut lengthwise into quarters, cut each quarter into 3 pieces)</li><li>4 ribs celery, chopped</li><li>4 carrots, peeled, halved lengthwise, and chopped into chunks</li><li>8 cloves garlic, peeled</li><li>1 tsp dried sage</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon fresh ground black pepper</li><li>4 cups sliced mushrooms (any type, I like a combo of baby bella and button)</li><li>2/3 cup uncooked pearled barley</li><li>6 cups vegetable stock (can use water, or a water/stock combo)</li></ul><ol><li>Heat oil in large pot over medium heat (pot should be at least 5 quarts)</li><li>When oil shimmers, add onion, potato, celery, carrot, garlic, sage, salt, and pepper</li><li>Stir to combine and cook, stirring occasionally, until the vegetables start to brown, about 10 minutes</li><li>Stir in the mushrooms and cook for 5 more minutes</li><li>Stir in the barley and cook, stirring frequently, for 2 minutes</li><li>Add the stock/water, raise the heat, and bring to a boil</li><li>Lower heat, cover and simmer for 30 minutes</li><li>Taste then season with additional salt* and pepper to taste<br /></li></ol>*If you used water or a homemade stock that is low on salt, you might need to add as much as a teaspoon or more of salt (add 1/4 teaspoon at a time, tasting as you go). Store-bought stocks are often quite high in salt, so taste and go from there. <br /></div><p class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in; text-align: left;"><span style="font-family: Arial;"><o:p></o:p></span></p><div style="text-align: left;"> </div> </div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com2tag:blogger.com,1999:blog-7682580109690661636.post-26382126580343589102009-04-12T11:02:00.006-04:002009-04-13T07:06:52.365-04:00EasterAside from <a href="http://theteacherlearnstocook.blogspot.com/2008/11/happy-thanksgiving.html">Thanksgiving</a>, Easter is probably my favorite food holiday. Roast lamb, rice pie, ham pie (<a href="http://www.inmamaskitchen.com/FOOD_IS_ART/reference/FoodThought/Ital_easter_pie.html">pizzagain</a>)...all things that I love, made even more special because I only have them once a year on Easter and the fact that they are all expertly made by my mother. Oh yeah, how could I forget the <a href="http://www.typetive.com/candyblog/item/cadbury_mini_eggs/">Cadbury Mini Eggs</a>...I really love those too!<br /><br />Here's my contribution to this years meal, two loaves of french bread and an <a href="http://attheveryyeast.blogspot.com/2009/04/small-easter-cross-rye-bread.html">Easter Rye</a>.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHBe1cgR2-fovsdftF9_lzSsv9sso-jZLTUNNJNDYMPniIiaX1QqKDQqxsEe6n8b1drfkLOAp2hKUW0OuVaLTVll7X57grLHG9oPw2YVj9deB_WC7JxDOc9sfMVeQKyyIcRvr-H2BySwc3/s1600-h/Easter+Breads.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHBe1cgR2-fovsdftF9_lzSsv9sso-jZLTUNNJNDYMPniIiaX1QqKDQqxsEe6n8b1drfkLOAp2hKUW0OuVaLTVll7X57grLHG9oPw2YVj9deB_WC7JxDOc9sfMVeQKyyIcRvr-H2BySwc3/s400/Easter+Breads.jpg" alt="" id="BLOGGER_PHOTO_ID_5323822619016666834" border="0" /></a></div><br />Whether or not you celebrate Easter (you can still have the Mini Eggs at least), have a great day!Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-88695078993302687902009-04-11T12:25:00.007-04:002009-04-11T13:20:13.352-04:00Braised Escarole with Garlic and Oil<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0-eMEfDZ-tqSYypoxZUIPZPvBaEsJgJx4fi2l1al4iXrq9AmCtqZzJG7mkrBjeKFyQeLXo4lU1TE2qVmFZiXWidWsjfOIWgmD2TfqrEB1ndqj2IBKGJvoZ9pABSVvSzwZ3tblzdzSLTS/s1600-h/braised+escarole.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0-eMEfDZ-tqSYypoxZUIPZPvBaEsJgJx4fi2l1al4iXrq9AmCtqZzJG7mkrBjeKFyQeLXo4lU1TE2qVmFZiXWidWsjfOIWgmD2TfqrEB1ndqj2IBKGJvoZ9pABSVvSzwZ3tblzdzSLTS/s200/braised+escarole.jpg" alt="" id="BLOGGER_PHOTO_ID_5323477923093210594" border="0" /></a>The other day I was faced with a head of <a href="http://www.finecooking.com/item/5303/escarole">escarole</a>, a leftover ingredient from a <a href="http://theteacherlearnstocook.blogspot.com/2009/02/escarole-and-orzo-soup-with-turkey.html">pot of soup</a> that I never made, that I had no idea what to do with. <a href="http://www.nibbledish.com/people/kimmallari/recipes/thomas-kellers-mon-poulet-roti-roast-chicken">Roasted chicken</a> sandwiches were already on the menu for dinner, so I figured I could easily turn the escarole into a side of some sort. My wife told me that her grandmother likes to saute escarole with a bit of oil and garlic (knowing her grandmother, I'm sure it is actually WAY MORE than a bit) and that it comes out bitter, but that's the way grandma likes it. I was into the oil and garlic, but not so much the bitter. After looking through a <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13432,00.html">few recipes</a> online, I decided that I would go with a <a href="http://www.finecooking.com/articles/quick-braising-vegetables.aspx">quick braise</a>, which hopefully would result in nice soft (but not mushy) greens, without me having to worry about burning garlic over a longer cooking time. Since I was having chicken, I chose chicken broth as a braising liquid. I decided to add some onions for a little sweetness to balance the bitterness of the escarole, and a little crushed red pepper for a touch of heat. It all came together quite nicely. In a moment of inspiration, I did what my dad would probably do, and ended up putting the escarole on the sandwich, which was really nice.<br /><br />I liked it so much that I bought two more heads the next day and made it to accompany the turkey burgers I was having. I can imagine this would be great stirred into some pasta with a little<a href="http://en.wikipedia.org/wiki/Parmigiano-Reggiano"> grated cheese</a>, or with some sausage on a roll, or maybe with some <a href="http://www.finecooking.com/item/5140/cannellini-beans">cannellini beans</a>...<br /><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;">Start by cutting, washing well, and drying the escarole. Heat the oil over medium for a few minutes, then saute the onion, garlic, and red pepper for a few minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5pK2i3VUzXAUtB1YKfpj07SJNxodDm-VyCq-ns-jl5PWZKT0keL-apvsUs_9-hYQrpKK57andg06EQfTONrTb49zkDMvI4KRmQl6t8acrc4F63-JipImZh6CQSyXVoNxL07Gq1WKvwbN/s1600-h/12.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5pK2i3VUzXAUtB1YKfpj07SJNxodDm-VyCq-ns-jl5PWZKT0keL-apvsUs_9-hYQrpKK57andg06EQfTONrTb49zkDMvI4KRmQl6t8acrc4F63-JipImZh6CQSyXVoNxL07Gq1WKvwbN/s400/12.jpg" alt="" id="BLOGGER_PHOTO_ID_5323477554072380866" border="0" /></a><br />Add the escarole and braising liquid, stir to combine, cover and cook for 15 minutes. Give it a stir and it is ready to go.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwgduqvVUB9trxbc_bElveM59vSQnWA4iO7Osvy1_7l8A8-bJ1OlBeI6JxBrM3ludZWbjqdTTfWzeFFz2yUezM_L_xKp_TUbbgJNnPivjiqZDqF-bSPrqzn2jocfravglwUgdgBndea25/s1600-h/34.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwgduqvVUB9trxbc_bElveM59vSQnWA4iO7Osvy1_7l8A8-bJ1OlBeI6JxBrM3ludZWbjqdTTfWzeFFz2yUezM_L_xKp_TUbbgJNnPivjiqZDqF-bSPrqzn2jocfravglwUgdgBndea25/s400/34.jpg" alt="" id="BLOGGER_PHOTO_ID_5323477663937707170" border="0" /></a><br />Makes a great side or sandwich topping.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHreCFqrzEZ4vmAnOoD50O_gauCZbZ_9654tcAVN8pz56woiQqAV5mcH2QWMnvIrDTfuIu0u9cjB19MAWLcUFdwDpZ0FqPJhoIyIF3QBfWByYRksz6M-rg22SAal_YDZLxo2DPybKaG6Bt/s1600-h/roasted+chicken+sandwich+with+escarole.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHreCFqrzEZ4vmAnOoD50O_gauCZbZ_9654tcAVN8pz56woiQqAV5mcH2QWMnvIrDTfuIu0u9cjB19MAWLcUFdwDpZ0FqPJhoIyIF3QBfWByYRksz6M-rg22SAal_YDZLxo2DPybKaG6Bt/s400/roasted+chicken+sandwich+with+escarole.jpg" alt="" id="BLOGGER_PHOTO_ID_5323477792045727090" border="0" /></a>______________________________<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Braised Escarole with Oil and Garlic</span><br /><span style="font-style: italic;">About 30 minutes - Serves 2 to 4 as a side</span><br /><ul><li>1 large head escarole, washed, dried, and cut into 2 inch pieces</li><li>3 tablespoons extra virgin olive oil</li><li>3 garlic cloves, minced or pressed<br /></li><li>1/2 of a medium red onion, thinly sliced</li><li>1 teaspoon crushed red pepper flakes</li><li>1 cup chicken broth (or vegetable broth, dry white wine, etc.)</li><li>salt to taste</li></ul><ol><li>Heat the oil in a large saucepan over medium heat for 5 minutes, until it shimmers but is not smoking</li><li>Add the onions, garlic, and red pepper and saute for 3 minutes</li><li>Add the escarole and chicken broth, stirring to combine ingredients</li><li>Cover the pot and cook for 15 minutes</li><li>Remove the cover, stir, salt to taste and serve</li></ol>Use a non-meat based braising liquid for an all-veggie version of this recipe.<br /><br />If you would like the escarole to be a bit drier, uncover after 10 minutes and cook for the last 5 minutes uncovered to boil off some of the remaining liquid.<br /></div></div></div></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-41544948657091605412009-03-24T20:00:00.015-04:002009-03-26T06:05:29.397-04:00Falafel and Pita<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3OmO3mcjKkjNbit0-d3q8vp7Wd7mJoNUbZOYXt63ZoA8EVNcF2w92xDZzJbtEsyuhkmIqeycRUYyBA4etShMBI6CYNVrDZzrDI1XCJKA0WWf3zumvq-FxLPkAjuBQb_7wZXS56o3MWLO/s1600-h/falafel+in+pita.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3OmO3mcjKkjNbit0-d3q8vp7Wd7mJoNUbZOYXt63ZoA8EVNcF2w92xDZzJbtEsyuhkmIqeycRUYyBA4etShMBI6CYNVrDZzrDI1XCJKA0WWf3zumvq-FxLPkAjuBQb_7wZXS56o3MWLO/s200/falafel+in+pita.jpg" alt="" id="BLOGGER_PHOTO_ID_5317289026704019042" border="0" /></a>There were three lunch trucks outside the <a href="http://spirit.lib.uconn.edu/using/finding/guides/Tour_Babbidge_Library.pdf">library</a> where I worked in college, one of which was affectionately known as the "Greek Truck." I am pretty sure that this had to do with the fact that they had <a href="http://en.wikipedia.org/wiki/Gyros">gyros</a> and a big Greek guy, who whenever you would order anything with the works, would yell into the back of the truck to whomever was working the grill, "Give me a gyro all the way!" From this man I had my first pita with hummus, sprouts, and cucumber and I was hooked right away. Soon after I had my first <a href="http://en.wikipedia.org/wiki/Falafel">falafel</a>, and all was right with the world. Now anything on a pita always makes me think of that lunch truck and the man who taught me that it's not pronounced "jahy-ro," but "jeer-oh."<br /><br />I have made a few pita recipes over the past year or so with pretty good results, but I have tried a different recipe pretty much every time. Recently, when I saw a post about pita on the <a href="http://smittenkitchen.com/">Smitten Kitchen</a> blog, I knew that I had yet another new recipe to test. Now, what to put in the pita once they were baked? Falafel sounded good to me, so I decided to try my hand at frying some up. Except for one somewhat failed attempt many years ago at one of my first all-veggie meals to try and impress my new fiance (she married me anyway so I guess those falafel couldn't have been too bad), I have never made falafel at home. I perused a few recipes and settled on <a href="http://bitten.blogs.nytimes.com/2008/02/12/recipe-of-the-day-falafel/">this one</a> from Mark Bittman.<br /><br />The pita recipe worked beautifully. The dough was very easy to work with and the pita puffed nicely in the oven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSx5B8Yw9u0dbXxtQDR4F4x7LXfL0vru8VC6DFTbW3gP89qbp_2mA84chh6zbMmPiwPNrBY3CBMaeQnozgDtHhNjJmLFQTE6Sy_v30d6fhdgiNrfw_4EGqK5eFmBdTvs5v-RoyJak3ywR/s1600-h/pita+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSx5B8Yw9u0dbXxtQDR4F4x7LXfL0vru8VC6DFTbW3gP89qbp_2mA84chh6zbMmPiwPNrBY3CBMaeQnozgDtHhNjJmLFQTE6Sy_v30d6fhdgiNrfw_4EGqK5eFmBdTvs5v-RoyJak3ywR/s400/pita+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5317288924578736178" border="0" /></a>Now I think I'm finally ready to take the plunge, settle down, and commit to a pita recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsDKidzz9zZkPIxYNyVVXE2e5KhbzZsp3Q-RcYxQf7a6P7OnR_AFmseULu-IIFurDTK0Wlp5zaqHz_-3QNevxluQNtWN3v0sDEZLYC8Xw5ZwtADhw_3ff-pzhF0YiLGTTVhwJlsauyXX8/s1600-h/pita+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsDKidzz9zZkPIxYNyVVXE2e5KhbzZsp3Q-RcYxQf7a6P7OnR_AFmseULu-IIFurDTK0Wlp5zaqHz_-3QNevxluQNtWN3v0sDEZLYC8Xw5ZwtADhw_3ff-pzhF0YiLGTTVhwJlsauyXX8/s400/pita+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5317288825017622978" border="0" /></a>The falafel were very good as well. I cut down the cayenne in the recipe by half and forgot to add the onion, although I don't think the falafel were any worse for it. I am definitely going to be making this recipe again as well. I prefer a light, tangy yogurt sauce on my falafel rather than a <a href="http://en.wikipedia.org/wiki/Tahini">tahini</a>-based sauce. I just combined some yogurt with a bit of lemon juice, some minced garlic, and a dash of salt, pepper, and cumin. Delicious!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__qwgSmXKfjP2BKvSKt-fpHfd9KplZ5auR6pFSiGxFBRilwE6OCRNPtO6Ca1P86WuaVa4-CuUKyk6IUkW9Y7suqVs3TSyMloDqpI-xsxkUP3QqnR5Y8B2LWPeYIChZhPqgpUgfw6KZZ3u/s1600-h/falafel.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__qwgSmXKfjP2BKvSKt-fpHfd9KplZ5auR6pFSiGxFBRilwE6OCRNPtO6Ca1P86WuaVa4-CuUKyk6IUkW9Y7suqVs3TSyMloDqpI-xsxkUP3QqnR5Y8B2LWPeYIChZhPqgpUgfw6KZZ3u/s400/falafel.jpg" alt="" id="BLOGGER_PHOTO_ID_5317288712435332194" border="0" /></a>All I can say is, "Give me a falafel, all the way!"<br /><div style="text-align: center;">______________________________<br /></div><br /><a href="http://smittenkitchen.com/2009/03/pita-bread/">Pita Bread Recipe</a> from Smitten Kitchen<br /><br /><a href="http://bitten.blogs.nytimes.com/2008/02/12/recipe-of-the-day-falafel/">Falafel Recipe</a> from Mark Bittman's <a href="http://bitten.blogs.nytimes.com/">Bitten Blog</a>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com1tag:blogger.com,1999:blog-7682580109690661636.post-75231735793507261212009-03-21T08:37:00.001-04:002009-03-21T08:52:19.021-04:00Brown Rice and Black Bean Soft Tacos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6ofFw8dzyhV-fbcfShqYYY4h4jv15Fwq1SGupjj5DIhQ_i7VaMp64TICDW5h9SESMfID09MEzDnehcW-4Wfitf1vgMRuP4976OoVOsrsSQamq7FX5-UCaDmGTWd5F_BUbuluUosK60fU/s1600-h/brown+rice+and+bean+soft+tacos.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6ofFw8dzyhV-fbcfShqYYY4h4jv15Fwq1SGupjj5DIhQ_i7VaMp64TICDW5h9SESMfID09MEzDnehcW-4Wfitf1vgMRuP4976OoVOsrsSQamq7FX5-UCaDmGTWd5F_BUbuluUosK60fU/s200/brown+rice+and+bean+soft+tacos.jpg" alt="" id="BLOGGER_PHOTO_ID_5315599012221557538" border="0" /></a><span style="">A few weeks ago I inadvertently recreated one of my old favorite fast food items. I had not eaten anything from any fast food restaurant in at least 5 years, probably even longer, but nonetheless I found myself experiencing a bit of food </span><a href="http://en.wikipedia.org/wiki/D%C3%A9j%C3%A0_vu">déjà vu</a><span style="">. I was pretty sure I had never made a burrito (actually it was more of a taco due to over-stuffing) with this exact combination of ingredients, but I knew I had eaten it before. Then it struck me, the Seven Layer Burrito from <a href="http://www.tacobell.com/">Taco Bell</a> - rice, beans, sour cream, <a href="http://www.elise.com/recipes/archives/000159perfect_guacamole.php">guacamole</a>, cheddar cheese, lettuce, and tomato (I looked it up). Of course, my dinner was slightly different as I had mashed <a href="http://en.wikipedia.org/wiki/Avocado">avocado</a> rather than guacamole, crumbled goat cheese instead of cheddar, and salsa instead of tomato, but the essence remained the same. Fond fast food memories came flooding back, making me feel all nostalgic, as well as slightly nauseous, for times spent with good friends driving around and...well, eating at fast food restaurants.<br /><br />The amazing technique for cooking the brown rice used in this recipe comes from <a href="http://www.cooksillustrated.com/?extcode=K00YAAS00">Cook's Illustrated Magazine</a>, and it has been a revelation for me. I know it sounds pathetic, but I have never been able to cook brown rice with any type of consistency. This technique has you bake the rice in the oven, which was completely new to me. I have made brown rice this way at least ten times now, and its always come out exactly the same, that is to say, absolutely perfect. I'll never simmer it on the stove top again. The only down side is that you need to start 1 hour and 20 minutes before you want to use the rice, so some planning ahead is definitely required. Alternatively you can make a large batch of rice in advance, and freeze it in smaller portions to defrost and reheat as needed.<br /></span><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;">Start by preheating your oven to 375 degrees. Measure out 1 1/2 cups of brown rice into an 8-inch, oven safe baking dish. Measure out the spices and bring the water and oil to a boil.<br /></div></div><span style=""><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BRJ0nO9in0IaQW_SQvJUiVSTb0f7N6xcYl40wDIoPyGoskC9bNi4x6ALjK-4uxA3IYzxtFPShV36hoBNK75Ie9ilW_8Usx-Odtn_pyGjbykWm2OnkNvmou2qUOMlCqWj78fAcC_a5yQD/s1600-h/12a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BRJ0nO9in0IaQW_SQvJUiVSTb0f7N6xcYl40wDIoPyGoskC9bNi4x6ALjK-4uxA3IYzxtFPShV36hoBNK75Ie9ilW_8Usx-Odtn_pyGjbykWm2OnkNvmou2qUOMlCqWj78fAcC_a5yQD/s400/12a.jpg" alt="" id="BLOGGER_PHOTO_ID_5314663332131357986" border="0" /></a>Stir the spices into the boiling water and pour it over the rice. Pouring the water into the dish will move the rice around, so just use a spoon to coax it back into a nice even layer.<br /><span style="text-decoration: underline;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RgHkAPd4GChk_cy2V4vs1uWMrbRmyztrRedZJsek8lS7kDp3fbGpWW4REHEZQ6Xt-xwnMqW6qTQ40YsrCSBaFFMTvmGj5PqWgqSGsUQMumAqbHsj2OPJCKAUzfM2Q4g0OJWeU45luUs6/s1600-h/34.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RgHkAPd4GChk_cy2V4vs1uWMrbRmyztrRedZJsek8lS7kDp3fbGpWW4REHEZQ6Xt-xwnMqW6qTQ40YsrCSBaFFMTvmGj5PqWgqSGsUQMumAqbHsj2OPJCKAUzfM2Q4g0OJWeU45luUs6/s400/34.jpg" alt="" id="BLOGGER_PHOTO_ID_5314663130728909618" border="0" /></a>Cover tightly with a double layer of foil and place into the oven for 1 hour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4rQmjMV3xmRIfUdv5U4TNMqBw6blUWRC-gBIgAYMdGLPhaPxNjp98m0qRF10DKyVi1XxbWVe0py0Eub_zzQ1QZftdX9B_7O116mCb0veM-e7alIg0ho4TUNhdx3UjVJU3UV-NN94cceW/s1600-h/56.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4rQmjMV3xmRIfUdv5U4TNMqBw6blUWRC-gBIgAYMdGLPhaPxNjp98m0qRF10DKyVi1XxbWVe0py0Eub_zzQ1QZftdX9B_7O116mCb0veM-e7alIg0ho4TUNhdx3UjVJU3UV-NN94cceW/s400/56.jpg" alt="" id="BLOGGER_PHOTO_ID_5314663052021502002" border="0" /></a>While the rice cooks, open up a can of black beans, rinse them and drain them well. When the rice is done, make sure to uncover it carefully or you can get a pretty nasty steam burn.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDo1gZD50qflODnaAgQzT3sGIKkMOG8T0NdEqEgV7z4Y4s3DPIOMlx_R42J8wxSmxpGau-LbOjfG6Xbwj5xXz7lJhu1qIOHpGTPR8xs0zIdJV5kZAoLzLs5FEf6gzXdSgHqyR2GdUgWedQ/s1600-h/78.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDo1gZD50qflODnaAgQzT3sGIKkMOG8T0NdEqEgV7z4Y4s3DPIOMlx_R42J8wxSmxpGau-LbOjfG6Xbwj5xXz7lJhu1qIOHpGTPR8xs0zIdJV5kZAoLzLs5FEf6gzXdSgHqyR2GdUgWedQ/s400/78.jpg" alt="" id="BLOGGER_PHOTO_ID_5314662994957802178" border="0" /></a>Fluff the rice with a fork, and place the foil loosely back over the top for 5 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBjBPTWG5I_evqMRwFlgFyzQpU6Jb2pCQbWmLiXqnVEBVjSfBQk-leF_jWqTHHFDxwvfMhcypXaaCL0miPJxWvA6fIjqJa-vbklyo4hBClejBbVi85w_KhIleP_3gExv8ReAqXbZpOpUY/s1600-h/910.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgBjBPTWG5I_evqMRwFlgFyzQpU6Jb2pCQbWmLiXqnVEBVjSfBQk-leF_jWqTHHFDxwvfMhcypXaaCL0miPJxWvA6fIjqJa-vbklyo4hBClejBbVi85w_KhIleP_3gExv8ReAqXbZpOpUY/s400/910.jpg" alt="" id="BLOGGER_PHOTO_ID_5314662927601656514" border="0" /></a>While you are waiting for the rice, mash the avocado. You don't want to do this too far in advance because the avocado tends to discolor quickly. Stir the beans into the rice and allow it to sit uncovered for a few more minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJ2Dx56rtiXdBwDfIsYdp6l5Y49jXy_4W999DfPMuaNQNeLajDKtzFCQn8q5e3JcoATa1W1Va9QzxUZ7eDKrZkwoL4eR9iTWjWSbdZM4iPNkBi41WDnWHsOyBZeD-9HIrQ9YJaricuT4m/s1600-h/1112.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJ2Dx56rtiXdBwDfIsYdp6l5Y49jXy_4W999DfPMuaNQNeLajDKtzFCQn8q5e3JcoATa1W1Va9QzxUZ7eDKrZkwoL4eR9iTWjWSbdZM4iPNkBi41WDnWHsOyBZeD-9HIrQ9YJaricuT4m/s400/1112.jpg" alt="" id="BLOGGER_PHOTO_ID_5314662869761656434" border="0" /></a>To assemble your soft tacos, start with a medium size (about 8 inch) flour tortilla. Spread as much sour cream as you like in the middle (I generally use about 1 tablespoon per taco).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWy_YnJYzabthGpHkhf62rjD2BK4yIUX87c4sLjenoYBAqLj7kMDGgEj8FQMZjv0XEEND_jI5DfVOsG1BEsnc6ClL7P9EaBjOkg5tFcphqYpV57iYJvixMQInz9CEZyRDTimbsPWpC2JGl/s1600-h/1314.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWy_YnJYzabthGpHkhf62rjD2BK4yIUX87c4sLjenoYBAqLj7kMDGgEj8FQMZjv0XEEND_jI5DfVOsG1BEsnc6ClL7P9EaBjOkg5tFcphqYpV57iYJvixMQInz9CEZyRDTimbsPWpC2JGl/s400/1314.jpg" alt="" id="BLOGGER_PHOTO_ID_5314662803030236994" border="0" /></a>Spoon approximately 1/8 of the rice mixture onto the sour cream and top with some goat cheese. I got the idea for goat cheese in tacos from <a href="http://www.seriouseats.com/recipes/2008/02/dinner-tonight-braised-greens-tacos.html">this great recipe</a> by <a href="http://www.rickbayless.com/">Rick Bayless</a>, the undisputed king of authentic Mexican cuisine in America. I know goat cheese sounds a little weird for tacos, but I think it adds a really nice tangy flavor and creaminess that you don't get from grated cheddar or jack cheese, but you can use whatever you like of course.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9Uw7GMhMVy326BEvVvqJu3y_CgA_9FeO0O_affexg2L9VDo5Dj7HHSet3sw6dkX8CD3IsMM-hAmctwymWfuxwRPOY6aJfsboqhbps4mQUObgPDb9dRiIXkd70McEV6shAvjTPJ4ocvq-/s1600-h/1516.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9Uw7GMhMVy326BEvVvqJu3y_CgA_9FeO0O_affexg2L9VDo5Dj7HHSet3sw6dkX8CD3IsMM-hAmctwymWfuxwRPOY6aJfsboqhbps4mQUObgPDb9dRiIXkd70McEV6shAvjTPJ4ocvq-/s400/1516.jpg" alt="" id="BLOGGER_PHOTO_ID_5314662750351569810" border="0" /></a>Next comes a little of your favorite salsa spooned over the top and a generous dollop of mashed avocado. If tomatoes are in season, I'm sure some fresh, diced tomato would be great, but if they're not in season, skip the tomato and use the salsa.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJmjdGCLVOYBF8NyTUq2pdvg3q5eOWTo4vOp9HH04bSNiBEJRVrOPH7f61kncxhVTd-PsgSm3IT-pHEUgLR9Kqe-JqMaDyxR-4hMVbt3EcI7g5VKp1HqZ0zWiwM2J24uYBJeM0fmf8onF/s1600-h/1718.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJmjdGCLVOYBF8NyTUq2pdvg3q5eOWTo4vOp9HH04bSNiBEJRVrOPH7f61kncxhVTd-PsgSm3IT-pHEUgLR9Kqe-JqMaDyxR-4hMVbt3EcI7g5VKp1HqZ0zWiwM2J24uYBJeM0fmf8onF/s400/1718.jpg" alt="" id="BLOGGER_PHOTO_ID_5314662674288779010" border="0" /></a>Top with some nice crispy romaine lettuce and you're ready to eat.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CVXgo_x088XmX3E1xaOJ3A52_lIZLf-R1rV4n34n8Tk-PTdR5e8NwnQfbxYRRKUPnGpVC9CuiEEMQ81uxPCFIyOKw-LkYyqrGrSFcvp-XupNF7BVMYwCbBQejIdxcnFQsH0Kga7GKcul/s1600-h/1920.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CVXgo_x088XmX3E1xaOJ3A52_lIZLf-R1rV4n34n8Tk-PTdR5e8NwnQfbxYRRKUPnGpVC9CuiEEMQ81uxPCFIyOKw-LkYyqrGrSFcvp-XupNF7BVMYwCbBQejIdxcnFQsH0Kga7GKcul/s400/1920.jpg" alt="" id="BLOGGER_PHOTO_ID_5314662605584885714" border="0" /></a>______________________________<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Brown Rice and Black Bean Soft Tacos</span><br /><span style="font-style: italic;">1 hour 30 minutes (about 10 minutes if rice and beans is cooked in advance) </span> <span style="font-style: italic;">Makes 8 to 10 tacos</span><br /><ul><li>1 1/2 cups long grain brown rice</li><li>2 1/3 cups water</li><li>2 teaspoons vegetable oil</li><li>1/2 teaspoon salt</li><li>1 1/2 teaspoons chili powder</li><li>1/2 teaspoon cumin</li><li>1/2 teaspoon oregano</li><li>1 15 ounce can black beans, rinsed and drained well</li><li>8 to 10 flour tortillas</li><li>sour cream</li><li>4 ripe avocados</li><li>crumbled goat cheese</li><li>your favorite salsa</li><li>romaine lettuce, washed, dried, and cut into bite size pieces</li></ul>To make the rice and beans:<br /><ol><li>Adjust oven rack to middle position and heat oven t0 375 degrees</li><li>Place rice in 8-inch square, oven safe baking dish</li><li>Place water and oil in small saucepan and bring to a boil</li><li>Stir spices into boiling water<br /></li><li>Pour boiling water over rice, smooth rice into an even layer with a spoon</li><li>Cover tightly with a double layer of foil</li><li>Place into oven for 1 hour</li><li>Remove from oven and carefully uncover</li><li>Fluff rice with fork, then place foil loosely over top and allow rice to sit for 5 minutes</li><li>Uncover, mix in beans with fork, and allow the rice to sit uncovered for 5 more minutes</li></ol>To assemble the tacos:<br /><ol><li>Prepare flour tortillas according to package directions</li><li>Place a tortilla on a plate and spread about 1 tablespoon of sour cream evenly over the middle of the tortilla</li><li>Place 1/8 to 1/10 of the rice and beans (about 1/2 cup) onto the tortilla</li><li>Top the rice and beans with a few crumbles of goat cheese (about 1 to 2 tablespoons)<br /></li><li>Place a few spoons of salsa on top of the cheese (about 1 to 2 tablespoons)</li><li>Top the salsa with a generous dollop of mashed avocado (about 1/3 cup or more if you like)</li><li>Sprinkle a few pieces of lettuce on top</li><li>Repeat as many times as you like</li></ol><div style="text-align: center;">_______________________________<br /><br /><div style="text-align: left;"><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128">Brown rice is much healthier for you than white</a>, but it takes considerably longer to prepare. The cooking method in this recipe makes delicious rice, is very simple, and is hands off for almost all of the cooking time leaving you free to prepare the rest of your meal. Use the brown rice cooking technique above whenever you need brown rice, simply omit the chili powder, cumin, oregano, and beans.<br /></div></div></div></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com6tag:blogger.com,1999:blog-7682580109690661636.post-83484840647430689822009-03-15T08:44:00.010-04:002009-03-16T06:31:41.271-04:00Chicken Salad Contessa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrIM3rh7bqSEVPDyAlHsOFYuqDyDXrIqdhBxbSNZ8s2XoB-_RYPuB2imNqAmSKUyF_LBVQpuQvmjCwdeCLoWcRZWsuC6aVeov1EoKE6EOEc14ky9TigG9x7sviuGZlpP30bdi6sFJxEzS/s1600-h/chicken+salad+contessa.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrIM3rh7bqSEVPDyAlHsOFYuqDyDXrIqdhBxbSNZ8s2XoB-_RYPuB2imNqAmSKUyF_LBVQpuQvmjCwdeCLoWcRZWsuC6aVeov1EoKE6EOEc14ky9TigG9x7sviuGZlpP30bdi6sFJxEzS/s200/chicken+salad+contessa.jpg" alt="" id="BLOGGER_PHOTO_ID_5313407739290627762" border="0" /></a>Ever since I was a kid I have always loved turning leftover protein into salads, and then sandwiches. Of course, what I mean by this is chopping whatever <a href="http://en.wikipedia.org/wiki/Chicken_salad">chicken</a>, beef, pork, lamb, <a href="http://en.wikipedia.org/wiki/Egg_salad">hard boiled egg</a>, etc., remains from dinner into little bits and mixing it with gobs of mayonnaise, then heaping the mixture onto whatever type of bread was available. Not exactly the most elegant preparation, but it always got the job done. It never actually occurred to me at the time that you did not have to wait for leftovers, you could prepare the meat specifically for this purpose, and that the addition of a few other ingredients could turn ho-hum, overly mayonnaised salads into some truly spectacular sandwich fillings. Hence, over the years my love of mixing meat with mayo has not diminished one bit, but has undergone quite an evolution.<br /><br />My friend and coworker John has been bringing this chicken salad to work for lunch the last few weeks that intrigued me quite a bit. A slightly modified version of a recipe from the <a href="http://www.barefootcontessa.com/">Barefoot Contessa</a> (recipe link at the end of post), it starts with roasted, skin-on, bone-in chicken breasts and combines the meat with mayo, sour cream, some toasted nuts, grapes, and <a href="http://www.sallybernstein.com/food/columns/gilbert/tarragon.htm">tarragon</a>.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwcB6FmJLKYeGqyXRnIktHwfvMNE2bJS3vr2cLHWZUzTBI-qALBaeKdH6CPyzAPXV8fkqLBwvU6FkIpZLuQcVvnZphyRn9dqvcXip6m63t55Uwp1RgllJwscF2eQCv0SoF0RoXMQVCGgmF/s1600-h/roasted+chicken+breast.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwcB6FmJLKYeGqyXRnIktHwfvMNE2bJS3vr2cLHWZUzTBI-qALBaeKdH6CPyzAPXV8fkqLBwvU6FkIpZLuQcVvnZphyRn9dqvcXip6m63t55Uwp1RgllJwscF2eQCv0SoF0RoXMQVCGgmF/s400/roasted+chicken+breast.jpg" alt="" id="BLOGGER_PHOTO_ID_5313398726477147010" border="0" /></a></div><br />I wanted it immediately the first time I saw him take it out of his lunch bag and heard him describe the recipe. When my other friend and coworker Diana came in last week with some chicken salad of her own, the same recipe, I knew I had to make it as soon as possible (which turned out to be last Friday).<br /><br /><div style="text-align: center;"><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGU_gv9ulN3YwbGwbF2_g_I59wHSeqqcVSe31n6RfxIH1t_EURwspEqCWu6Ade753pG3bj0mNELzi-nOP-bDdcc_z23PJu4ss9snK-zHxNRorvu5yI45erBnXm_wrv8Ks96uv497FpXsg-/s1600-h/chicken+salad+pre+mix.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGU_gv9ulN3YwbGwbF2_g_I59wHSeqqcVSe31n6RfxIH1t_EURwspEqCWu6Ade753pG3bj0mNELzi-nOP-bDdcc_z23PJu4ss9snK-zHxNRorvu5yI45erBnXm_wrv8Ks96uv497FpXsg-/s400/chicken+salad+pre+mix.jpg" alt="" id="BLOGGER_PHOTO_ID_5313398635802077298" border="0" /></a><br />The thing I love about making recipes that others have made is that the recipes have already been tested and any possible trouble spots are thus easier to avoid. This recipe is a good example, as it calls for 2 teaspoons of salt (yes, 2 whole teaspoons) to be added to the dressing, hardly any of which is necessary. I knew this going in, and cut down the salt dramatically. I also knew that the dressing amount could be cut as well, and I used seedless red grapes instead of green. All information gleaned from discussions with my friends. If you don't have your own personal recipe testers, a great thing to do is find a recipe website, like <a href="http://www.foodnetwork.com/">Food Network</a> or <a href="http://www.recipezaar.com/">Recipezaar</a>, that has user comments along with the recipes. You can pick up many great tips from countless others who have tried the recipe before you.<br /></div><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmdmhk-UNqVar0Yj5OOm6wRiuyxZV-GDf5hOkG5ct0JJ6Mcl8a7ByDnLA-KF449HYot_gvlo8rikmZJD-f62HD38TbPbrpTd_YbYMaubQnpScSJiusu5s9O-6GMf5R-0A9Orla8yCmxx5/s1600-h/chicken+salad+contessa+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmdmhk-UNqVar0Yj5OOm6wRiuyxZV-GDf5hOkG5ct0JJ6Mcl8a7ByDnLA-KF449HYot_gvlo8rikmZJD-f62HD38TbPbrpTd_YbYMaubQnpScSJiusu5s9O-6GMf5R-0A9Orla8yCmxx5/s400/chicken+salad+contessa+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5313398576839586978" border="0" /></a>For this particular recipe I doubled the chicken, halved the mayo and sour cream, reduced the salt to 1/4 teaspoon (and I'm not sure it even needed that), and reduced the nuts by half. Although the recipe was intended to produce a salad eaten on a bed of lettuce, I could never eat chicken salad this way knowing I'm just 2 slices of bread away from sandwich heaven. I found this particular recipe to be quite good, the grapes added a nice refreshing burst of sweet flavor that I found to be a nice accent. And tarragon is fast becoming one of my favorite herbs, as I find it pairs extremely well with poultry. The real keeper though from this recipe is the easy and delicious chicken preparation. The meat came out cooked perfectly, and starting with bone-in, skin-on chicken breasts really kicks up the flavor while <a href="http://www.5dollardinners.com/2009/03/what-to-do-with-bone-in-split-chicken.html">reducing the price tag (don't be a boneless/skinless chicken snob)</a>. I'll definitely be using this particular prep whenever I make chicken salad from now on.<br /><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;">Oh yeah, the recipe(s)...<br /><br />The recipe described above - <a href="http://www.foodnetwork.com/recipes/chicken-salad-contessa-recipe/index.html">Chicken Salad Contessa</a><br /><br />My favorite chicken salad - <a href="http://smittenkitchen.com/2008/10/cranberry-walnut-chicken-salad/">Cranberry-Walnut Chicken Salad</a><br /><br />My favorite egg salad - <a href="http://www.101cookbooks.com/archives/001575.html">Egg Salad Sandwich </a><br /></div></div></div></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com1tag:blogger.com,1999:blog-7682580109690661636.post-78163218138396192582009-03-05T18:39:00.003-05:002009-03-06T06:21:25.132-05:00Spaghetti with Tuna, Arugula, and Hot Pepper<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuDWsBjKY8CXwNuLYEH0B1x2kKiqo9zleOJ3HLEHnHJwxVHbKJ9Yv8rpmhUn9xDiOykGFSJNPUZHEcwbRgIx32UW4h703RrzGkRTCYZ76UFfLmFToCwGiSmp6JkzRSEH4XQ64XkRUPayr/s1600-h/spaghetti+with+tuna,+arugula,+hot+pepper+close.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuDWsBjKY8CXwNuLYEH0B1x2kKiqo9zleOJ3HLEHnHJwxVHbKJ9Yv8rpmhUn9xDiOykGFSJNPUZHEcwbRgIx32UW4h703RrzGkRTCYZ76UFfLmFToCwGiSmp6JkzRSEH4XQ64XkRUPayr/s200/spaghetti+with+tuna,+arugula,+hot+pepper+close.jpg" alt="" id="BLOGGER_PHOTO_ID_5309892397506776626" border="0" /></a>Here's a quick pasta dish that can be made with (mostly) pantry ingredients from another great blog, <a href="http://www.elise.com/recipes/">Simply Recipes</a>. Saute some minced garlic and red pepper flakes in olive oil, add in some tuna and mix with the spaghetti and arugula, a little salt and pepper and you're done. Once the water boils, this one comes together in about 10 minutes with very little prep.<br /><br />I'm not always crazy about arugula because I find its bitterness a bit off putting in certain dishes. I was going to swap in baby spinach, but they did not have any at the grocery store when I went shopping, so I ended up using baby arugula. All was well in the end, as I found the slight bitterness added a nice note to the finished dish. When you buy your tuna in oil, make sure it's packed specifically in olive oil (which is what the recipe calls for), not canola or some other oil. I made this mistake and ended up having to make a stop on my way home for the correct product.<br /><br />Recipe: <a href="http://www.elise.com/recipes/archives/004367pasta_with_tuna_arugula_and_hot_pepper.php">Spaghetti with Tuna, Arugula, and Hot Pepper</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZjER8IyN1Eg12pvvassf147DcNgVUZ2NFQF68uJWTVKRVMHxigM4GpRSorTxrf7XTrvtrrbsrztzCy58whr4kQj91RfOnhyh_zQfJoVQx0UYGy3gj7raOVZbiOZaQGwbl6rG_l8s9FbG/s1600-h/spaghetti+with+tuna,+arugula,+hot+pepper.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZjER8IyN1Eg12pvvassf147DcNgVUZ2NFQF68uJWTVKRVMHxigM4GpRSorTxrf7XTrvtrrbsrztzCy58whr4kQj91RfOnhyh_zQfJoVQx0UYGy3gj7raOVZbiOZaQGwbl6rG_l8s9FbG/s400/spaghetti+with+tuna,+arugula,+hot+pepper.jpg" alt="" id="BLOGGER_PHOTO_ID_5309892269469660738" border="0" /></a>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-17879564251866344692009-02-23T20:12:00.016-05:002009-02-27T21:08:46.924-05:00Escarole and Orzo Soup with Turkey Meatballs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTcmi7tkaLlnRDuEv7y5JWV11rNdPvZd1MzFjTXigK2J7ESsynZQ56xC52H8utFUKhyphenhyphenP4oUYnqjmNHgthNQsu3OdugtUiZrZiTui3HzioUsms9U5I5oy_eLvBfr2c4_g1q1P3tKbdsLj-/s1600-h/escarole+and+orzo+soup+with+turkey+meatballs.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTcmi7tkaLlnRDuEv7y5JWV11rNdPvZd1MzFjTXigK2J7ESsynZQ56xC52H8utFUKhyphenhyphenP4oUYnqjmNHgthNQsu3OdugtUiZrZiTui3HzioUsms9U5I5oy_eLvBfr2c4_g1q1P3tKbdsLj-/s200/escarole+and+orzo+soup+with+turkey+meatballs.jpg" alt="" id="BLOGGER_PHOTO_ID_5306173450918554130" border="0" /></a>So as I am sure you are all aware, <a href="http://www.fda.gov/fdac/features/795_antibio.html">bacterial resistance</a> to antibiotics is starting to become a major issue all over the world. This means that some of our old standby drugs, which are some of the main reasons for our increase in life expectancy over the last 100 years, <a href="http://www.cdc.gov/ncidod/dhqp/ar_mrsa.html">no longer cure diseases</a> that they used to cure. Medical researchers are constantly having to devise newer, stronger treatments, and then the bacteria continue to evolve resistance. You can imagine the frustration of doctors as they try their reliable fallback treatments to no avail....I'd imagine it's not entirely unlike trying to satisfy the ever developing palate of the 2 year old child. Thankfully for the doctors (and for me), there are some things to fall back on that still work (for now).<br /><br />I'm sure this is not unusual at all, but as soon as my daughter rejects whatever new menu item I have cooked up that night, we start going through the list...cheese sandwich, Cheerios and milk, peanut butter and jelly, mac and cheese, and we can usually find something that she'll eat. But lo and behold, some of these items just don't cut it anymore, and any or all of them may be rejected. Panic starts to set in as my wife and I realize we're entering a whole new world where past practice does not necessarily indicate future success. Luckily there's one item that so far has always been a hit, always does the trick, and is devoured within minutes, and that's meatball soup (more specifically <a href="http://smittenkitchen.com/2008/02/escarole-and-orzo-soup-with-meatballs/">Escarole and Orzo Soup with Turkey Meatballs</a>). My daughter even eats the escarole AND asks for seconds.<br /><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;">The recipe for this soup is originally from <a href="http://www.epicurious.com/recipes/food/views/Escarole-and-Orzo-Soup-with-Turkey-Parmesan-Meatballs-107692">Bon Appetit</a> but I found it featured on one of my favorite food blogs, <a href="http://smittenkitchen.com/">Smitten Kitchen</a>.<br /><br />Start by beating an egg with a bit of water and soaking the bread crumbs in the egg mixture.<br /><br /></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPH2-zF2IaeSaVHP1bQrmS_25CNOQAhRH3USs58yWg_DoWYrEaomaQxjmdGWDiOC8lEIJWywDlMHH8j6kO-j74SpBBYBY8UWu_sV5X5XOkB3jnUwelbL3qcuQy-bRPRja8EuH9qyiVqU4A/s1600-h/12a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPH2-zF2IaeSaVHP1bQrmS_25CNOQAhRH3USs58yWg_DoWYrEaomaQxjmdGWDiOC8lEIJWywDlMHH8j6kO-j74SpBBYBY8UWu_sV5X5XOkB3jnUwelbL3qcuQy-bRPRja8EuH9qyiVqU4A/s400/12a.jpg" alt="" id="BLOGGER_PHOTO_ID_5306171919104046530" border="0" /></a>Mix the egg/crumb mixture with the parsley, parmesan cheese, salt, garlic, and ground turkey. Mix until just combined.<br /></div><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowh_Z1cazMy9Qv4bYkvwcTnFt6GahQ4UkfpiV8KjHIRiV9ESxvr-FihOVlNRPRNcYx8-07O3wm3trF02lsavUK10RDnHfAtxsBdARYVaEBAnQxYVgKalBASp0DnP_ODODXv5TOHGRQk4J/s1600-h/34.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowh_Z1cazMy9Qv4bYkvwcTnFt6GahQ4UkfpiV8KjHIRiV9ESxvr-FihOVlNRPRNcYx8-07O3wm3trF02lsavUK10RDnHfAtxsBdARYVaEBAnQxYVgKalBASp0DnP_ODODXv5TOHGRQk4J/s400/34.jpg" alt="" id="BLOGGER_PHOTO_ID_5306172070983567490" border="0" /></a>Using wet hands (so the mixture does not stick), form the meatballs. They should be about 1 inch in diameter (or smaller). A small scoop works well here for portioning. If making them 1 inch in size, you should be able to get about 40 meatballs*. Once they are all made, cover them and refrigerate for 30 minutes.<br /></div><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJKdRPNKzekbC0t_ifKHIf6Zp7aZn0wqaeXIYZiom-AOTcS3e8dOt0eKkzJ4D8ZBdgIW5gs7avLJTn6jpHDpiaCNoEJS0cBXgxKLpYib51liA51KQ195wK9exB962oXaoJIaInisSUOjN/s1600-h/56.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJKdRPNKzekbC0t_ifKHIf6Zp7aZn0wqaeXIYZiom-AOTcS3e8dOt0eKkzJ4D8ZBdgIW5gs7avLJTn6jpHDpiaCNoEJS0cBXgxKLpYib51liA51KQ195wK9exB962oXaoJIaInisSUOjN/s400/56.jpg" alt="" id="BLOGGER_PHOTO_ID_5306172176669937330" border="0" /></a>Bring the chicken stock to a boil in a large pot (at least 4.5 quarts).<br /></div><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DoRL9Sv0IqvTZkEvUE5UY8P6RIbQD6mi0lKnGKMMSvyfcD8CkGOStjrhvObhXzEN0wI-6KQqbWN-oGgqsSVGGeGQqhG2n_2NkYfhh-Xq8Zp_KdlFSM5-pdOtFZNEuUweNJ8xj-xnSBS7/s1600-h/78.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DoRL9Sv0IqvTZkEvUE5UY8P6RIbQD6mi0lKnGKMMSvyfcD8CkGOStjrhvObhXzEN0wI-6KQqbWN-oGgqsSVGGeGQqhG2n_2NkYfhh-Xq8Zp_KdlFSM5-pdOtFZNEuUweNJ8xj-xnSBS7/s400/78.jpg" alt="" id="BLOGGER_PHOTO_ID_5306172308204956226" border="0" /></a>Add orzo and chopped carrot, reduce heat and simmer vigorously for 8 minutes. In the meantime, wash, dry, and chop some escarole.<br /></div><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWkgExF1Uc4sfChYfykjoiwF5ZMEZJsX88tTOhewHlhY1JQJ08DXPdV2zAA2uAN2znizqBR1Wq0Zcz2gcoDHQ3xECQdbye0IWI5u6dcI3CwarTkj-uDGtIiFEe4APEWlyw0XJTxlqhcO8/s1600-h/910.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWkgExF1Uc4sfChYfykjoiwF5ZMEZJsX88tTOhewHlhY1JQJ08DXPdV2zAA2uAN2znizqBR1Wq0Zcz2gcoDHQ3xECQdbye0IWI5u6dcI3CwarTkj-uDGtIiFEe4APEWlyw0XJTxlqhcO8/s400/910.jpg" alt="" id="BLOGGER_PHOTO_ID_5306172469164921042" border="0" /></a>Add the meatballs (turn up the heat a bit as the cold meatballs will bring the temperature way down) and simmer for 10 minutes.<br /></div><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbS98_QAWbXp_QWMEcY9rdukr2mavy6MHCSiE-pyiHCunYxXM6n-tuV5Xcp0z0kKX1CtEO94_KJp2IpQw_ykhKhFeZR18y0ynbE58tBjBEEmV5icZdmsnT56seCHonh2DuAYnVxpVsqu6/s1600-h/1112.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbS98_QAWbXp_QWMEcY9rdukr2mavy6MHCSiE-pyiHCunYxXM6n-tuV5Xcp0z0kKX1CtEO94_KJp2IpQw_ykhKhFeZR18y0ynbE58tBjBEEmV5icZdmsnT56seCHonh2DuAYnVxpVsqu6/s400/1112.jpg" alt="" id="BLOGGER_PHOTO_ID_5306172602661483218" border="0" /></a>If you have to walk away from the pot, make sure you have somebody to watch it for you.<br /></div><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAUgK2qukXQ4nPu9Ro5NVGwOq6d0HEXJnSIorcqvrnIGgZinbELVc14_tVdzfcbdOUPYt3uJnrYmCrOSdI5uBCvT5PhmPeFEO16ajA9pG5MwjxZ1bJ-M4lNnKEHQHLa97OF890GI7pHO4/s1600-h/joey+watches+meatball+soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAUgK2qukXQ4nPu9Ro5NVGwOq6d0HEXJnSIorcqvrnIGgZinbELVc14_tVdzfcbdOUPYt3uJnrYmCrOSdI5uBCvT5PhmPeFEO16ajA9pG5MwjxZ1bJ-M4lNnKEHQHLa97OF890GI7pHO4/s400/joey+watches+meatball+soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5306173123708655458" border="0" /></a>Add the escarole and simmer for 5 more minutes. Taste the soup and season with salt and pepper to taste.<br /></div><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOdeEVCpfrhcf3n-5Ru3YlutqjVn89qF8XlrwkhQEhUaPR3N4OW-h6rohxXws51s3dRWOIenJ7ldnwKzIPdkQ8xNmshHFE1s_EkLPxj6-EXJivjRLQP5j_hXCpVdfAe49rLZWbSuVfKQF/s1600-h/1314.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOdeEVCpfrhcf3n-5Ru3YlutqjVn89qF8XlrwkhQEhUaPR3N4OW-h6rohxXws51s3dRWOIenJ7ldnwKzIPdkQ8xNmshHFE1s_EkLPxj6-EXJivjRLQP5j_hXCpVdfAe49rLZWbSuVfKQF/s400/1314.jpg" alt="" id="BLOGGER_PHOTO_ID_5306172808091596978" border="0" /></a>Don't worry, your kids will eat it (until they won't).<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMul0NHWNwv5FCTzlgea5vb3mq-_tbXyUpE07XsjrkKaeBPWU_DT05WjVsK1R4pQzCE6to3mD7sZgBBOmoa10fMZReMJIrLLWZXfAVqbPzcUOMBTnGGdJMlSFQPrllTboJACg7KJRGEv5e/s1600-h/lia+eats+meatball+soup.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMul0NHWNwv5FCTzlgea5vb3mq-_tbXyUpE07XsjrkKaeBPWU_DT05WjVsK1R4pQzCE6to3mD7sZgBBOmoa10fMZReMJIrLLWZXfAVqbPzcUOMBTnGGdJMlSFQPrllTboJACg7KJRGEv5e/s400/lia+eats+meatball+soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5306173176246058498" border="0" /></a>______________________________<br /><br /><div style="text-align: left;">I've made different minor changes and adjustments each time I've made this recipe, and have a few suggestions:<br /><ol><li>*I use 1 pound of ground turkey instead of 12 ounces (and I don't use turkey breast meat, but the ground turkey that is a combo of light and dark meat). The seasoning to me is perfect when you make this change, and you get more meatballs!</li><li>The taste of this soup is excellent as the Parmesan cheese in the meatballs really infuses the soup with flavor, especially if you make it a day in advance. One (potential) downside to making it in advance is that the orzo sops up quite a bit of the broth, and the once brothy soup becomes more stew-like. Now this is not a problem for my family and I because we like the soup this way. If you want your soup flavorful buy still brothy, either thin it out with a little warm stock or water then next day, or don't add the orzo when you make the soup, instead just boil it when you are reheating the soup and add the cooked orzo before serving. </li><li>I've used dried parsley instead of fresh, and the soup has been just as good.</li><li>I've made this soup with both <a href="http://www.elise.com/recipes/archives/000264how_to_make_chicken_stock.php">homemade</a> and <a href="http://www.kitchenbasics.net/">store bought chicken stock</a>, and it's pretty good both ways, most people probably wouldn't even know the difference.<br /></li></ol></div></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-80822324987282919102009-02-22T19:47:00.016-05:002009-02-27T20:34:16.051-05:00Wilted Spinach Salad with Warm Bacon Dressing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8F4XskQk_uQMayBmpzfyyjCRBkbMqdKN6D-buwb6WjVg6tG-HDXKIvctE-8D_yvxrQejHY7Eh4YDE2Dw_8ZDD_P5uj7SSmCkaiUDEQsFmelNVZx8zFiC0Pm_n3VmGYBiuJEdy5bNuqRx/s1600-h/stuffed+chicken+breast+risotto+milanese.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8F4XskQk_uQMayBmpzfyyjCRBkbMqdKN6D-buwb6WjVg6tG-HDXKIvctE-8D_yvxrQejHY7Eh4YDE2Dw_8ZDD_P5uj7SSmCkaiUDEQsFmelNVZx8zFiC0Pm_n3VmGYBiuJEdy5bNuqRx/s200/stuffed+chicken+breast+risotto+milanese.jpg" alt="" id="BLOGGER_PHOTO_ID_5305794233454412738" border="0" /></a>I love having people over for dinner because it allows me to indulge in all my chef fantasies. One such fantasy is serving <a href="http://theteacherlearnstocook.blogspot.com/2008/12/christmas-eve-dinner.html">multiple course dinners</a> (3+ courses), which for many practical reasons I never really do. It's an exciting challenge to pick complementary recipes, put them in sequence, and then figure out how to pull off all of the cooking so I can get the food out in a timely fashion (and enjoy the company of friends). I've learned not to be too overly ambitious in recipe choices, and definitely not to try a recipe for the first time during one of these dinners. Good prep work and <a href="http://en.wikipedia.org/wiki/Mise_en_place"><span style="font-style: italic;">mise en place</span></a> is absolutely essential, so any cooking that needs to be done in between courses can be done in a neat and efficient manner. Most important for me is to make a time line of events and follow it closely, this way there is no forgetting to do things like preheat the oven, or start cooking the rice, which can really throw you off your game.<br /><br />I had a few friends over the other night, and this is what I served:<br /><br /><div style="text-align: center;">______________________________<br /></div><div style="text-align: center;"><span style="font-weight: bold;"><br />Appetizer</span><br /><span style="font-style: italic;">Sliced Sourdough French Bread with Seasoned Extra Virgin Olive Oil for Dipping and Provolone Cheese<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uO8u3gnnu7Qj_RFwWsML3fTAwF4pCaKGt2jeuoDXWOyIi-Wg7mfCfqq_8JMamEp5hK_hWCF6udvZ2Nv49RJNM-cAMwvLXCzOljDJKIniQshuRZNyn5N1RFmw1N5y6Ej_bouu6T2EWqmY/s1600-h/sourdough+french+bread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_uO8u3gnnu7Qj_RFwWsML3fTAwF4pCaKGt2jeuoDXWOyIi-Wg7mfCfqq_8JMamEp5hK_hWCF6udvZ2Nv49RJNM-cAMwvLXCzOljDJKIniQshuRZNyn5N1RFmw1N5y6Ej_bouu6T2EWqmY/s400/sourdough+french+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5305792328403431442" border="0" /></a><span style="font-weight: bold;">First Course<br /></span><span style="font-style: italic;">Wilted Spinach Salad with Warm Bacon Dressing</span><span style="font-weight: bold;"><br /></span><span style="font-style: italic;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqqYcSjaiCVNb6dONfjmCQinqtomIqvJGQf5g5P0QNdRJNPkFz8KWqXfydwUfjJzfKDrvXgrabLMbe4jw5GHwBhpn01Uz1X4Dp-8mkDUn5fyD4RyaLLM3Jrl6rSu7E540ZviDr4DjANSi/s1600-h/spinach+salad+with+warm+bacon+dressing.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqqYcSjaiCVNb6dONfjmCQinqtomIqvJGQf5g5P0QNdRJNPkFz8KWqXfydwUfjJzfKDrvXgrabLMbe4jw5GHwBhpn01Uz1X4Dp-8mkDUn5fyD4RyaLLM3Jrl6rSu7E540ZviDr4DjANSi/s400/spinach+salad+with+warm+bacon+dressing.jpg" alt="" id="BLOGGER_PHOTO_ID_5305792662559991874" border="0" /></a> <span style="font-weight: bold;">Second Course</span><br /><a href="http://www.101cookbooks.com/archives/001549.html"><span style="font-style: italic;">Cauliflower Soup with Gorgonzola</span></a><br /><span style="font-weight: bold;"><br />Third Course</span><br /><span style="font-style: italic;">Prosciutto and Provolone Stuffed Chicken Breast with </span><a style="font-style: italic;" href="http://www.thepauperedchef.com/2007/11/risotto-alla-mi.html">Risotto Milanese</a><span style="font-style: italic;"> and Roasted Butternut Squash with Red Onions and Balsamic Vinegar</span><br /><span style="font-weight: bold;"><br />Dessert</span> <span style="font-style: italic;"><br />Toffee Cake (compliments of my baker extraordinaire mother)</span><span style="font-weight: bold;"><span style="font-weight: bold;"><br />______________________________<br /><br /></span></span><div style="text-align: left;">Soup is a great thing to serve during a dinner like this because it can be made in advance and reheated. This particular soup I had made many times before, and it is always a hit (it's always nice to have a ringer on the team). Good homemade bread is always a standout as well. My third course was a little unwieldy thanks to my choice of risotto (which I cooked part way in advance - an ongoing experiment of mine) and a <a href="http://www.cooksillustrated.com/recipes/login.asp?docid=5373">rather labor intensive (but very good) chicken recipe</a> (this one's not free) from <a href="http://www.cooksillustrated.com/">Cook's Illustrated</a>. I will definitely make the chicken again, but probably as a standalone dinner, not as a course in a larger meal. The real standout recipe to me in this bunch was the salad.<br /><br />I was vaguely aware of the concept of a spinach salad with a warm bacon dressing, but I'd never had it before. Somehow this was the first idea that popped into my head when I went about planning this particular menu, so I first had to find a recipe that sounded good to me and test it out. The basic idea is to make a warm dressing utilizing a little fat from some bacon, then pour the hot dressing over the spinach to wilt it a bit before serving. I thought this particular salad made a perfect first course - something slightly out of the ordinary (<a href="http://www.foodnetwork.com/good-eats/american-classic-i-spinach-salad/index.html">although apparently it is a classic American recipe</a>), very good, and relatively simple to prepare. I'll definitely be throwing this one into the fancy dinner rotation.<br /><br />Here's the recipe: <a href="http://www.epicurious.com/recipes/food/views/Wilted-Spinach-Salad-with-Warm-Apple-Cider-and-Bacon-Dressing-10731">Wilted Spinach Salad with Warm Bacon Dressing</a><br /><br />My changes:<br /><ul><li>I used apple juice instead of apple cider (hard to find cider all year round)</li><li>I used baby spinach instead of regular spinach (I HATE picking spinach leaves off of spinach stems)</li><li>I added some crumbled <a href="http://en.wikipedia.org/wiki/Stilton_%28cheese%29">Stilton blue cheese</a> around the edges of the salad (highly recommended)</li></ul><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;">As a quick aside, let me just say that I don't think there's any better way to spend an evening than at somebody's house, with good food, good wine, and close friends.<br /></div></div></div></div><div style="text-align: center;"><br /></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-79121610386580652162009-02-17T18:47:00.010-05:002010-01-30T11:51:00.668-05:00Baked ZitiI hate baked ziti. I hate the dried out pasta tubes around the edges, the mush in the middle, the flavorless sauce, all topped with a plastic layer of cheese, that so often grace picnics, potlucks, birthday parties, etc. I've had so many delicious pasta dishes in my life, that I was perfectly willing to never give baked ziti another try. That is until the March 2009 issue of <a href="http://www.cooksillustrated.com/default.asp">Cook's Illustrated</a> showed up in the mail and I read <a href="http://www.cooksillustrated.com/recipes/article.asp?docid=18913">this</a>. The good people at Cooks promised me "perfectly al dente pasta, a rich and flavorful sauce, and melted cheese in every bite," and so I was willing to give baked ziti one last try. Even though I knew I was in good hands as Cook's meticulously tests their recipes with every possible trick and tweak until they get them just right, all my past ziti experiences cast a doubtful shadow over my mind (which was somewhat lifted with the help of <a href="http://www.masi.it/agricola/CAMPOFIORIN_PAGE.pag">some good red wine</a>).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1p-e6r0Sp_GlE8xV8rpEuCqgLCC0MQ-jqGK0CcJGZIH8LmLqjV0O9wSQquhe7jHGhPRvJyHLrn40hxYGn-iGgIKneDZvR2I4LFZg6g0Qz6hXwu57ZF_Y0H9R6DaZoYfvgZh3NRrFn7Ul/s1600-h/baked+ziti.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1p-e6r0Sp_GlE8xV8rpEuCqgLCC0MQ-jqGK0CcJGZIH8LmLqjV0O9wSQquhe7jHGhPRvJyHLrn40hxYGn-iGgIKneDZvR2I4LFZg6g0Qz6hXwu57ZF_Y0H9R6DaZoYfvgZh3NRrFn7Ul/s400/baked+ziti.jpg" alt="" id="BLOGGER_PHOTO_ID_5303922996654907474" border="0" /></a></div><br />The verdict? I've spent the last two days trying to think of the next occasion that would give me a reason to make this dish again, it was that good. It was everything Cook's said it would be, and one of the better pasta dishes to ever come out of my kitchen. Sadly, it is both way too rich and unhealthy, and somewhat time consuming to prepare (about 2 1/2 hours from start to finish), to work its way into my regular meal rotation, but it definitely moves to the head of the class on the "special occasion" list.<br /><br />Cook's requires you to subscribe to their site in order to get the recipes (if you're ever going to subscribe to anything, you really can't go wrong with Cook's Illustrated), but a little poking around and I found that somebody had posted <a href="http://www.recipezaar.com/Baked-Ziti-from-Cooks-Illustrated-354885">the recipe</a> on <a href="http://www.recipezaar.com/">Recipezaar</a>. There's just one mistake to note, it should be 4% fat cottage cheese, not 1%. Cook's recommends Hood brand cottage cheese, and whole milk mozzarella as opposed to part-skim (and warns not to use the pre-grated stuff). And just for me, use the ziti with lines (people, it's all about texture). So if you love baked ziti, I imagine you'll love this reworking of the recipe, and if you're a hater like me, then this might be the one that converts you.Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-33243752307384852662009-02-15T09:35:00.004-05:002009-02-27T21:08:46.926-05:00Spaghetti alla BoscaiolaI try a lot of different recipes that I find on the <a href="http://www.seriouseats.com/">various</a> <a href="http://smittenkitchen.com/">food</a> <a href="http://www.elise.com/recipes/">blogs</a> that I read. Usually they are very good, but I just don't have time to write long blog posts detailing all of them. In the spirit of efficiency and being concise, I figured I could just past them along here on my blog.<br /><br />Here's a nice <a href="http://www.seriouseats.com/recipes/2009/01/spaghetti-alla-boscaiola-tomato-sauce-mushrooms-recipe.html">quick pasta dish</a> that I made this past Thursday night. It only involves a few ingredients, and although it's somewhat irritating to have to use 3 separate pots/pans, it's worth it in the end. If you like mushrooms, give this one a try.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowBbeqF7CTMt0-KzGd3gzAYgNHcUYvbsJSMJ4MM857n6NwKUi0cqkJj6y3qEvfEjNx9u4TSwVsJcDb0zsy8nCOYqizsiHnZ0J23h7RzfNUSB69Cn9rxqraOYf_q61UWwijRry3RGqTvY3/s1600-h/spaghetti+alla+boscaiola.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowBbeqF7CTMt0-KzGd3gzAYgNHcUYvbsJSMJ4MM857n6NwKUi0cqkJj6y3qEvfEjNx9u4TSwVsJcDb0zsy8nCOYqizsiHnZ0J23h7RzfNUSB69Cn9rxqraOYf_q61UWwijRry3RGqTvY3/s400/spaghetti+alla+boscaiola.jpg" alt="" id="BLOGGER_PHOTO_ID_5303034405778643314" border="0" /></a>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-59119126692830610962009-02-11T22:27:00.006-05:002009-02-27T20:46:45.336-05:00Oven Roasted Breakfast Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0JEOYhJEbpJ-1Ln01rjVmCF2rYwXQjJKnDBJ7ezbUsGhoY4XxrGFmm2BrUYcPSp8XmjO055Ia_0UUueyzojB_2nhFdJEFs_6wNy2STgOgAZ9dYpQbfXGh4nuyRL2iGK5UxicOrz6A0wn/s1600-h/5+inset+pic.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0JEOYhJEbpJ-1Ln01rjVmCF2rYwXQjJKnDBJ7ezbUsGhoY4XxrGFmm2BrUYcPSp8XmjO055Ia_0UUueyzojB_2nhFdJEFs_6wNy2STgOgAZ9dYpQbfXGh4nuyRL2iGK5UxicOrz6A0wn/s200/5+inset+pic.jpg" alt="" id="BLOGGER_PHOTO_ID_5301756612270923298" border="0" /></a>I generally make my menu for the week and go food shopping on Saturday morning. Sometimes it's hard to figure out what I want to eat all week long, and I'm not always crazy about the idea of buying veggies and things on Saturday for a dish I'm not going to prepare until Friday, so I've been making "breakfast for dinner" for the past couple of Fridays. Nothing too fancy, a six-egg mushroom and cheese omelet, some sourdough or whole wheat toast, and some potatoes. I really like being able to come home at the end of the week and make a simple yet satisfying meal, and the thing that's really been making this meal has been the potatoes. Now I've <a href="http://theteacherlearnstocook.blogspot.com/2008/02/smashed-breakfast-potatoes.html">extolled the virtues of potatoes with breakfast before</a>, but I've refined my technique and seasoning a bit after trying many different recipes and cooking methods, and I think I've come up with something pretty good (and really easy).<br /><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;">Start by preheating the oven to 400 degrees and cutting up some <a href="http://en.wikipedia.org/wiki/Russet_Burbank_potato">Russet potatoes</a> into 3/4 inch cubes. I like to leave the skin on, but peeling the potatoes would be fine.<br /></div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAaXAPRT5tdSEggFsNj7sPp4rScAngW0XRTAlWr89niHVglYXbVx8_LHpQwPus90jpWxIUvmoonZqF36QnGdQL29JQ6DclhsqNLf4QgtGg0XtIRRGO0KAhyHatpQmPZikYt_WCPy95E5P/s1600-h/1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAaXAPRT5tdSEggFsNj7sPp4rScAngW0XRTAlWr89niHVglYXbVx8_LHpQwPus90jpWxIUvmoonZqF36QnGdQL29JQ6DclhsqNLf4QgtGg0XtIRRGO0KAhyHatpQmPZikYt_WCPy95E5P/s400/1.JPG" alt="" id="BLOGGER_PHOTO_ID_5301756026726917570" border="0" /></a>Season the potatoes with salt, black pepper, paprika, onion powder, and garlic powder. Mix in a little vegetable oil and spread the potatoes out on a baking sheet that has been generously coated with cooking spray.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24Qi3xaXiSFBjunOp946ChHoaqsJM0MFw3jys0JR9SHb269-KtNjCkwRj9Jby-Xzq09ME0cmSIivec6COd3duUdOG1EDyT_jWuui-i9rhUQ41uRuihKRx3MUBEiJJEUOHp2Ewm3cW_JII/s1600-h/2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24Qi3xaXiSFBjunOp946ChHoaqsJM0MFw3jys0JR9SHb269-KtNjCkwRj9Jby-Xzq09ME0cmSIivec6COd3duUdOG1EDyT_jWuui-i9rhUQ41uRuihKRx3MUBEiJJEUOHp2Ewm3cW_JII/s400/2.JPG" alt="" id="BLOGGER_PHOTO_ID_5301756167684277954" border="0" /></a>Roast the potatoes on the center rack of the oven for 20 minutes. Remove the pan from the oven, flip the potatoes, and roast for another 20 minutes until the potatoes are nice and brown and crispy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80EG6A7bhteAf6qbTsuJhOma64mi2IY9pkGCSZIm8MNSbLanxAixsCAUh8RfN03fld5LBuhZnt1zffg_RBK4JEC09ocYKc5r-8d323ONsiU3m2CIIvwDzs9tpVCZYUXHTILyfLbrTx-5P/s1600-h/3.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj80EG6A7bhteAf6qbTsuJhOma64mi2IY9pkGCSZIm8MNSbLanxAixsCAUh8RfN03fld5LBuhZnt1zffg_RBK4JEC09ocYKc5r-8d323ONsiU3m2CIIvwDzs9tpVCZYUXHTILyfLbrTx-5P/s400/3.JPG" alt="" id="BLOGGER_PHOTO_ID_5301756359013967618" border="0" /></a>Serve immediately with your breakfast item of choice and a little ketchup. <br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUsijjNDqLHS0fSrvombSM5ov5aBOyOB2KUn-ZZm1SdBzyMfXIGmDvmkRYzhwdl_L4olg5CyV2-HLtyR3R2gBo4ejufZLbjr1xMEjkIR85HUkRgkfOKh4jSbzh6pTwCQCZTTh5g4GYFdR/s1600-h/4+oven+roasted+breakfast+potatoes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUsijjNDqLHS0fSrvombSM5ov5aBOyOB2KUn-ZZm1SdBzyMfXIGmDvmkRYzhwdl_L4olg5CyV2-HLtyR3R2gBo4ejufZLbjr1xMEjkIR85HUkRgkfOKh4jSbzh6pTwCQCZTTh5g4GYFdR/s400/4+oven+roasted+breakfast+potatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5301756491631885954" border="0" /></a>______________________________<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Oven Roasted Breakfast Potatoes</span><br /><span style="font-style: italic;">about 50 minutes - serves 4</span><span style="font-style: italic;"><br /></span><ul><li>3 medium russet potatoes, washed well and dried<br /></li><li>3 teaspoons vegetable oil (I use canola)</li><li>1 teaspoon salt</li><li>1 teaspoon paprika</li><li>1 teaspoon onion powder</li><li>1 teaspoon garlic powder</li><li>1/4 teaspoon ground black pepper</li></ul><ol><li>Preheat oven to 400 degrees</li><li>Cut potatoes into 3/4 inch cubes</li><li>In large bowl, mix potatoes with salt, paprika, garlic powder, onion powder, black pepper, and oil until well coated</li><li>Generously coat a non-stick sheet pan (1/2 sheet size) with cooking spray</li><li>Spread the potatoes evenly on the sheet pan and place the pan on the center rack of the oven</li><li>Roast for 20 minutes, flip the potatoes over, roast another 20 minutes until the potatoes are brown and crispy (roasting time may be extended 5 to 10 minutes for darker, crisper potatoes), serve immediately<br /></li></ol></div></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com4tag:blogger.com,1999:blog-7682580109690661636.post-47776147294689775952008-12-30T13:49:00.013-05:002009-02-27T20:34:48.717-05:00Christmas Eve Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtPExe28V87vLZ6TyTDYPLZr-yfYfELecpLZhqu02TMMP0KsT3twC7ctryu6rUoTYWEtA-AGAyLF88_4Wtd-8B2EcYqvH7-28lvOBPVm4xexgowDqGGCG7cVbGsXoLrX9RKN5uaEf6G0k/s1600-h/salt+cod+cake+whole.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtPExe28V87vLZ6TyTDYPLZr-yfYfELecpLZhqu02TMMP0KsT3twC7ctryu6rUoTYWEtA-AGAyLF88_4Wtd-8B2EcYqvH7-28lvOBPVm4xexgowDqGGCG7cVbGsXoLrX9RKN5uaEf6G0k/s200/salt+cod+cake+whole.jpg" alt="" id="BLOGGER_PHOTO_ID_5285930665532878722" border="0" /></a>I was pretty much raised Italian (even though technically I'm only half) and that meant no meat on Friday's during <a href="http://www.newadvent.org/cathen/09152a.htm">Lent</a> and fish on Christmas Eve. We never got too fancy with it, maybe we'd have lobster or stuffed clams along with a nice linguine and shrimp dish that my mother had perfected over the years. Three years ago I volunteered to host Christmas Eve at my house so my mother would have a little less to do around the holidays. I knew I wanted to keep the fish tradition going, and had heard quite a bit about the "<a href="http://en.wikipedia.org/wiki/Feast_of_the_seven_fishes">Feast of the Seven Fishes</a>" that some Italian families partake in, so I decided to give it a go.<br /><br />A little research revealed that nobody is quite sure why seven fishes is the number, and in some parts of Italy, it's actually nine or eleven or thirteen. The common theme though is fish, and one type that I kept reading about was salt cod, or <a href="http://italianfood.about.com/od/fishdishes/a/aa110897.htm"><span style="font-style: italic;">baccala</span></a>, although the other six types seemed to vary quite a bit. I love fish, especially in sushi form, but for a <a href="http://www.ecoearth.info/blog/2008/05/ocean_ecosystems_collapsing_ru.asp">number of reasons</a> I don't buy it and cook it very often. Consequently, I'm not super confident when it comes to preparing fish. Not wanting to jump in over my head, I started out three years ago with four fish dishes and upped it to five last year. This year I felt I was ready for seven.<br /><br />I planned out my menu, which would include seven fishes (scallops, cod, tuna, pollock, sole, shrimp, and crab) spread out through an appetizer and five subsequent courses. I planned on starting appetizers at 7:30, serving the first course at 8:00 and another course every 25 minutes after, finishing around 10. I prepped everything that I could in advance (with a substantial amount of help from my father), and made a timeline that ran from 7:30 to 10:00 so I would know when to preheat ovens, start warming soup, boil water for pasta, start a sauce, etc. The dinner was quite a success, and all the dishes were pretty good to great.<br /><br />Here's how it went...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40hdkXcCwQkShaVDw5OlC9TLfWAO3cKYJWfp-ubYls20eEUfPV2_3S02ikih5hoN7fvGcWXNOg58Z1cZzpf9maWkRDW44tHOUJhMl-dkzW5w6VjZCa4hF7gHjdYeS0KeW4PdXM8HhwCAV/s1600-h/1+ceviche.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40hdkXcCwQkShaVDw5OlC9TLfWAO3cKYJWfp-ubYls20eEUfPV2_3S02ikih5hoN7fvGcWXNOg58Z1cZzpf9maWkRDW44tHOUJhMl-dkzW5w6VjZCa4hF7gHjdYeS0KeW4PdXM8HhwCAV/s400/1+ceviche.jpg" alt="" id="BLOGGER_PHOTO_ID_5285929411435750082" border="0" /></a>The appetizer course was scallop and cod <a href="http://en.wikipedia.org/wiki/Ceviche">ceviche</a> served with sliced avocado and tortilla. I didn't really want to do shrimp cocktail again because I'd already done it the previous two years and I find it to be a little boring. I had seen ceviche many times on various cooking shows, and decided to give it a try. Ceviche is small pieces of fish marinated in lemon or lime juice. The acid in the juice <a href="http://www.elmhurst.edu/%7Echm/vchembook/568denaturation.html">denatures</a> the proteins in the fish, essentially cooking them without heat. I chose <a href="http://www.elise.com/recipes/archives/000225ceviche.php">this recipe</a> from the <a href="http://www.elise.com/recipes/">Simply Recipes</a> blog and was quite impressed with the results. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1fZhSLwC2FAQTAdwJYBw8ZnPqBvSCgkCI0cqP6CvHZvkOAAgKorujzxy_VcE5A3aJC1Rgig6Fm3biUGovm8phVqT7TN4fYVoCHzsRyf-l5bQBFK-cMBRz5Tz2qb7NCqkRhrpro9RzylG/s1600-h/2+seared+tuna.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1fZhSLwC2FAQTAdwJYBw8ZnPqBvSCgkCI0cqP6CvHZvkOAAgKorujzxy_VcE5A3aJC1Rgig6Fm3biUGovm8phVqT7TN4fYVoCHzsRyf-l5bQBFK-cMBRz5Tz2qb7NCqkRhrpro9RzylG/s400/2+seared+tuna.jpg" alt="" id="BLOGGER_PHOTO_ID_5285929680371255906" border="0" /></a>The first course was sesame seared tuna, which my mother and brother really love (as well as myself). The preparation is very simple, as the tuna is rubbed with a little oil, salt, and pepper, then pressed into some toasted sesame seeds. It is placed in a hot pan and cooked for about 2 minutes, then flipped and cooked for about 2 more minutes. The resulting fish nicely seared on the outside, and still cool on the inside. Delicious. <a href="http://www.state.hi.us/dbedt/seafood/yellowfin.html">High quality tuna</a> is a must for this dish, and I used a recipe from America's Test Kitchen. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0D6H7YEbOksKvOoFbB9M7xJ1XvJZLud8NtJZ1JDeYSsTce3ZDYKHIFIF0z0vQD10hVoTko40EFsfn2v2Ftoe6pDu-WcYT0UuOEuJqI6p9t2HjSkLz5z7akq9h4uqWActJCA40ftDxf7k/s1600-h/3+salt+cod+cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0D6H7YEbOksKvOoFbB9M7xJ1XvJZLud8NtJZ1JDeYSsTce3ZDYKHIFIF0z0vQD10hVoTko40EFsfn2v2Ftoe6pDu-WcYT0UuOEuJqI6p9t2HjSkLz5z7akq9h4uqWActJCA40ftDxf7k/s400/3+salt+cod+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5285929807561988786" border="0" /></a>The second course was a salt cod cake. This year I went non-traditional and actually used salted <a href="http://en.wikipedia.org/wiki/Pollock">pollock</a> instead of cod, and there was no noticeable difference in the result. The recipe comes from <a href="http://www.howtocookeverything.tv/">Mark Bittman's <span style="font-style: italic;">How to Cook Everything</span></a>, and combines the fish with mashed potato, egg, and bread crumb and formed into little cakes. The recipe has you pan fry the cakes in a oil, butter, or bacon grease, but this year I deep fried them in canola oil which resulted in a much nicer and more uniform golden brown crust. I actually fried these up in the early afternoon, and reheated them just before serving. The real key to this dish was a delicious condiment called <a href="http://en.wikipedia.org/wiki/Remoulade">remoulade</a> - I used an <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/remoulade-sauce-recipe/index.html">excellent recipe</a> from <a href="http://www.emerils.com/">Emeril</a>. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUmLxxWdPvhr2m1btoYXDuXCpQzSAKPEyVcrQm0Hd3Ydu3M1BgWl_d1XhXwHSPdZvh_0qNyflOIYJ5bQesxYPtmBmPCQtiyRbUKwKzKRraXygnR7NafvuCGl352Q467q3Pid6b12PszR5/s1600-h/4+dad%27s+fish+stew.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUmLxxWdPvhr2m1btoYXDuXCpQzSAKPEyVcrQm0Hd3Ydu3M1BgWl_d1XhXwHSPdZvh_0qNyflOIYJ5bQesxYPtmBmPCQtiyRbUKwKzKRraXygnR7NafvuCGl352Q467q3Pid6b12PszR5/s400/4+dad%27s+fish+stew.jpg" alt="" id="BLOGGER_PHOTO_ID_5285929940160380994" border="0" /></a>The third course was a simple fish stew which was really easy to make and very very good. This is <a href="http://www.elise.com/recipes/archives/000048dads_fish_stew.php">another recipe</a> that came from the Simply Recipes blog. I used cod and sole for the fish. I made the stew in the early afternoon and let it sit all day for the flavors to blend, then reheated it before serving. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVYsr6JaPNG4__aetxfLHXPX4Kra3lbnPdfj8nhsgsmL3gsZOdLwXB4aPDLQUbQtY2SNBF4-3Zi6LP5P5simZTvhnYj325gLX9gNhFOLIUt5Rf_vNBsv1X3CKJwXUkwn8MQUmk1TwKU9R/s1600-h/5+penne+alla+vodka+shrimp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmVYsr6JaPNG4__aetxfLHXPX4Kra3lbnPdfj8nhsgsmL3gsZOdLwXB4aPDLQUbQtY2SNBF4-3Zi6LP5P5simZTvhnYj325gLX9gNhFOLIUt5Rf_vNBsv1X3CKJwXUkwn8MQUmk1TwKU9R/s400/5+penne+alla+vodka+shrimp.jpg" alt="" id="BLOGGER_PHOTO_ID_5285930072338837602" border="0" /></a>The fourth course was <a href="http://en.wikipedia.org/wiki/Penne_alla_vodka">penne all vodka</a> with shrimp. This is a slightly modified version of a <a href="http://squarepegs.typepad.com/whats_cooking/2006/04/penne_alla_vodk.html">recipe</a> from the <a href="http://www.amazon.com/Sopranos-Family-Cookbook-Compiled-Artie/dp/0446530573">Sopranos Family Cookbook</a>. This is a can't miss recipe. The sauce takes as long to cook as it does to cook the penne, and then you just toss it together and serve. Everybody loves this dish. My slight changes are no prosciutto (wife doesn't do pork), and the addition of a half a pound of shrimp sliced in half lenghtwise (so they curl up), which I add along with the vodka. If you're not much of a cook, but your having somebody over for dinner, make this. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2ZYnnqx1koCtaM7a6Ihyphenhyphennh0h0bRam_lYVZ6UQqfWPT1a6OTw2YQWH3h0oZj9VdiCtNRd_MeQz1hPPNMwzM2jCyUY0nawi3_KDBhdMqcKYnx2GvTUH5e7vdhvHp84mHNjpmkWYEnQ5KrT/s1600-h/6+seafood+gratin.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2ZYnnqx1koCtaM7a6Ihyphenhyphennh0h0bRam_lYVZ6UQqfWPT1a6OTw2YQWH3h0oZj9VdiCtNRd_MeQz1hPPNMwzM2jCyUY0nawi3_KDBhdMqcKYnx2GvTUH5e7vdhvHp84mHNjpmkWYEnQ5KrT/s400/6+seafood+gratin.jpg" alt="" id="BLOGGER_PHOTO_ID_5285930188546327634" border="0" /></a>The fifth course was a seafood gratin from <a href="http://en.wikipedia.org/wiki/Ina_Garten">Ina Garten</a> (the <a href="http://www.barefootcontessa.com/">Barefoot Contessa</a>). The past 2 years I had made a modified version of <a href="http://www.foodnetwork.com/recipes/jamie-oliver/prawn-and-pea-risotto-with-basil-and-mint-recipe/index.html">Jamie Oliver's Prawn and Pea Risotto with Basil and Mint</a> for the final course, last year even perfecting a method of partially pre-cooking the risotto so I wouldn't have to make the whole thing in between courses. This year I wanted to do something different (and less filling) for my final course. While randomly flipping through the channels a few weeks ago, I landed on the <a href="http://www.foodnetwork.com/">Food Network</a> and Ina was already well into <a href="http://www.foodnetwork.com/recipes/ina-garten/seafood-gratin-recipe/index.html">this recipe</a>. I saw her pour a creamy, golden sauce over some combination of seafood and top that with sauteed leeks and carrots, then seasoned, buttered panko crumbs. Then she baked the whole thing. I'd found my final course. The recipe was a bit complex, as you need to make the sauce, cook the fish in it, remove the fish, reduce the sauce, sautee the veggies, put it all together and bake it. This recipe is not a cheap one to make either, as the golden color of the sauce comes from <a href="http://en.wikipedia.org/wiki/Saffron">saffron</a>, the world's most expensive spice, and aforementioned "combination of seafood" turned out to be shrimp, lobster, and halibut (I used shrimp, cod, and lump crab meat). I was able to put this dish together in the afternoon, and all I had to do was top it with the breadcrumbs and bake it about a half and hour before serving. Despite the effort and cost, the result was worth it - a sumptuously rich combination of flavors and textures, and a delicious final course. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzG6hFAqqtqvGU8sIEFZqxhifw72ziKqmNMUEqIz5kSuGFTI335M-triPXUVrm-mq_fYpGiLmI2UB3ZLLgJcKctb56ihOKUemnKSKYCHwSA-oxpAx3sCYiYbI0Ah045zDAnhw7xS6pkyYz/s1600-h/7+mom%27s+cookies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzG6hFAqqtqvGU8sIEFZqxhifw72ziKqmNMUEqIz5kSuGFTI335M-triPXUVrm-mq_fYpGiLmI2UB3ZLLgJcKctb56ihOKUemnKSKYCHwSA-oxpAx3sCYiYbI0Ah045zDAnhw7xS6pkyYz/s400/7+mom%27s+cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5285930316034062930" border="0" /></a>And for dessert a delicous cookie tray put together by my mother, who makes some of the best cookies (pies, cakes, etc...) that I have ever tasted. All in all, a perfect Christmas Eve dinner.Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-67774232750514189542008-11-27T08:15:00.003-05:002009-02-27T20:32:03.059-05:00Happy Thanksgiving!Even though things have been a little slow here at The Teacher Learns to Cook, I'd be remiss if I did not acknowledge the most foodie-centric holiday of them all, Thanksgiving. Suffice to say, I love Thanksgiving. It is far and away my favorite holiday and I look forward to it all year. The Thanksgiving leftover sandwich...now that's what I'm talking about.<br /><br />So if you're cooking today, good luck with everything. I'm still heading to my mom's because she is an amazing cook and an even better baker (I think there's a pumpkin cheesecake on tap along with the mandatory apple and pumpkin pie). My contribution will be some delicious <a href="http://www.cooksillustrated.com/recipes/login.asp?docid=7808">multigrain dinner rolls</a> courtesy of Cook's Illustrated. If you're feeling stressed, at least you're not cooking for 5,000 like The Band decided to do 32 years ago today for their farewell concert "<a href="http://en.wikipedia.org/wiki/The_Last_Waltz">The Last Waltz</a>."<br /><br /><div style="text-align: center;"><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/feEBEpDLTKI&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/feEBEpDLTKI&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /></div><br /><div style="text-align: center;"><span style="font-size:180%;"><span style="font-weight: bold;">Happy Thanksgiving!</span></span><br /></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-7659068820348370882008-10-19T09:39:00.017-04:002009-02-27T20:48:08.311-05:00Portobello "Steak" and Cheese Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcgiQN_GRIGHMuozMMFQFua2xqY7vdJ0WjpWza425qMk1QLp4S58qZvMdlOLSi-gtjXFvObFJZxWbJt4zqzZMua0uHucw1fL9VT-eG_9AKem3b9mBPeScb1nr9Ss5nHFg14UpfwQXbCpG/s1600-h/portabella+steak+and+cheese+sandwich.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcgiQN_GRIGHMuozMMFQFua2xqY7vdJ0WjpWza425qMk1QLp4S58qZvMdlOLSi-gtjXFvObFJZxWbJt4zqzZMua0uHucw1fL9VT-eG_9AKem3b9mBPeScb1nr9Ss5nHFg14UpfwQXbCpG/s200/portabella+steak+and+cheese+sandwich.jpg" alt="" id="BLOGGER_PHOTO_ID_5258875303178813810" border="0" /></a>A few weeks ago a friend of mine was coming over for dinner. When I asked him what he would like, he thought that some type of sandwich would be good. I am up for sandwiches anytime, so I immediately liked the idea. Possibilities began flying through my mind and I began to crave steak and cheese with sauteed peppers and onions (commonly called a "<a href="http://en.wikipedia.org/wiki/Cheesesteak">cheesesteak</a>"). The only problem here is that my wife doesn't eat beef, so I would either have to make some chicken as well or convince her to settle for a pepper and onion sandwich. I also remembered that this particular friend is trying to cut down his red meat consumption, so he might not want steak and cheese. As I mentioned these things to him, he reminded me about a <a href="http://www.gourmetsleuth.com/portobellosportabellas.htm">portobello mushroom</a> sandwich I had made one time in the past, which was basically a grilled portobello cap with some balsamic vinegar and mozzarella cheese on a nice roll, and the wheels started to turn in my mind. I figured I could replace the steak with thick slices of sauteed portobello mushroom, keep everything else the same, and make everybody happy (except possibly myself). The sandwich would be healthier for certain, and eventhough I was a little skeptical that it would satisfy my craving, I enthusiastically went forward.<br /><br />I had recently made an <a href="http://www.thefreshloaf.com/recipes/italianbread">Italian bread recipe</a> that was absolutely incredible, and I figured it would make equally incredible sub rolls. Luckily I had the day off from school in observance of <a href="http://www.jewishvirtuallibrary.org/jsource/Judaism/holiday4.html">Yom Kippur</a>, which gave me some extra time for a little baking (okay, a lot of baking, some sourdough loaves, multigrain bread, and a quadruple batch of brownies in addition to my sub rolls, which are across the bottom of the rack in the picture).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2sRXHR2a1tPCm5vJvOO6nPlIxju3Uzarh5npztuif-RXcZGjmm92cJlYfgSSiKT7w0T8cDF5X5TuCmZwqmrWszFwdmBlITXt0AL6k36UNyscQllTQKw1C57gbJkfn6LG6yko_oNGi0E6/s1600-h/Yom+Kippur+Baking+Spree.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC2sRXHR2a1tPCm5vJvOO6nPlIxju3Uzarh5npztuif-RXcZGjmm92cJlYfgSSiKT7w0T8cDF5X5TuCmZwqmrWszFwdmBlITXt0AL6k36UNyscQllTQKw1C57gbJkfn6LG6yko_oNGi0E6/s400/Yom+Kippur+Baking+Spree.jpg" alt="" id="BLOGGER_PHOTO_ID_5258875184515914146" border="0" /></a>So basically all I did was slice up a few peppers and onions, then saute them in a little oil over pretty high heat until the onions were soft and browned a little bit. Then I sauteed the sliced portobellos until they were tender. I put the veggies in a baking dish and covered it with foil until I was ready to make the sandwiches. In the meantime, I made some oven fries. When I was ready to make the sandwiches, I just heated a nonstick pan, put down some mushrooms, covered them with a generous portion of peppers and onions, and topped that with some provolone cheese. When the cheese melted, I slid the pile of veggies onto a roll, spread a little mayo on the top, and that was it.<br /><br />The result? An incredibly good veggie version of a steak and cheese sandwich. I was extremely satisfied. The melted cheese mixes with the mayo and juices from the vegetables which begin to soak into the bread creating one of those whole is greater than the sum of the parts experiences. I honestly did not miss the steak at all. I will definitely be making these sandwiches again.<br /><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Portobello "Steak" and Cheese Sandwiches</span><br /><span style="font-style: italic;">About 30 minutes - Serves 4</span><br /><br />It's my belief that your sandwich is only as good as the bread you put it on, so don't skimp on the rolls. If you're not into baking your own, make sure you get some rolls from a bakery or a good deli that makes their own.<br /><br />Saute the mushrooms, peppers, and onions in advance and you can then put these sandwiches together in about 5 minutes whenever you're ready to eat.<br /><br />I love mayo and provolone, but if you don't like one or either of these, of course feel free to substitute cheeses and condiments as you like.<br /><ul><li>24 ounces of portobello musroom caps (about 10 caps), sliced 1/4 inch thick</li><li>2 onions, sliced thin</li><li>2 green peppers, cored, seeded and sliced into thin strips</li><li>8 slices of provolone cheese</li><li>Mayonaise </li><li>Olive oil<br /></li><li>Salt and pepper to taste<br /></li><li>4 sub rolls<br /></li></ul></div></div><ol><li>Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until the oil starts to shimmer</li><li>Saute the onions and peppers, tossing occasionally, until they have softened considerably and the onions start to brown, approximately 6 to 10 minutes, remove them from the pan to a dish and cover</li><li>Add 1 tablespoon of oil to the pan, add the mushrooms and sprinkle with salt and pepper, then saute the mushroom slices, tossing occasionally until they become tender, about 5 minutes, remove them from the pan to the dish with the onions and peppers and cover until you are ready to make the sandwiches</li><li>When you're ready to make the sandwiches, slice your rolls and spread mayonaise on both sides (as little or as much as you like) and heat a non-stick skillet over medium heat</li><li>Place 1/4 of the portobellas in the pan, top with 1/4 of the peppers and onions, salt and pepper to taste, and top all the veggies with 2 slices of provolone cheese</li><li>When the cheese melts, use a large spatula to transfer everything to a roll</li><li>Repeat with the rest of the ingredients to make 3 more sandwiches</li></ol>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com0tag:blogger.com,1999:blog-7682580109690661636.post-70316710008730979662008-10-09T11:52:00.021-04:002009-02-27T20:48:08.312-05:00Chick Pea and Artichoke Heart Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5vq4x4DzH9CuBjF9qYjR2kAqrUPc8SUYkV1ePfGsR7ABNa3dlxohovo6-_UcJxHMIt_QeqOI-tJFXv2ZtIln1QrU9sb-RF61Wh_gw5g2ryV-LJ2a7A3Nke8WGH8t7tLrZydOH9C7j5D5/s1600-h/chickpea+and+artichoke+stew.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5vq4x4DzH9CuBjF9qYjR2kAqrUPc8SUYkV1ePfGsR7ABNa3dlxohovo6-_UcJxHMIt_QeqOI-tJFXv2ZtIln1QrU9sb-RF61Wh_gw5g2ryV-LJ2a7A3Nke8WGH8t7tLrZydOH9C7j5D5/s200/chickpea+and+artichoke+stew.jpg" alt="" id="BLOGGER_PHOTO_ID_5255198059304240898" border="0" /></a>Since school started my weekday cooking time has been severely cut down. To compensate, I've been making a double recipe of a different soup or stew every weekend since the beginning of September. The soup gets better and better as the week goes on, and I don't have to worry about cooking dinner when I get home from cross country practice. A nice bowl of soup with a few slices of <a href="http://theteacherlearnstocook.blogspot.com/search/label/Breads">bread</a> makes a perfect weeknight meal with very little clean up, which is key when the kids need baths, stories, etc...<br /><br />Chick Pea and Artichoke Heart Stew is one of my (and my wife's) favorites. This is another one of those <a href="http://theteacherlearnstocook.blogspot.com/2008/03/tunisian-vegetable-stew.html">recipes that was passed</a> <a href="http://theteacherlearnstocook.blogspot.com/2008/03/red-gold-black-and-green-chili.html">my way by my friend John</a>, who got it from the <a href="http://www.amazon.com/Moosewood-Restaurant-Cooks-Home-Recipes/dp/0671679929">Moosewood Restaurant Cooks at Home</a> cookbook. Brimming with chick peas, chunks of potato, and artichoke hearts, this is definitely hearty enough to make a meal. Turmeric gives it a wonderful golden color, and combined with sweet paprika, a deep, earthy taste. A sprig of fresh rosemary and some fresh sage round out the aroma of this stew quite nicely. It's actually quick enough to make on a weeknight, as it only takes about 30 minutes from start to finish, but as with most soups and stews, if you take the time to make it ahead, the flavors have time to meld so the soup tastes even better when reheated. I suggest doubling the recipe so you have plenty of leftovers.<br /><br />The recipe calls for water or stock, but I prefer the extra flavor you get when you start with stock. I'll still use store bought stock in a pinch, but when I have the time, I like to make my own. There are many advantages to doing this. Here's three: First, it's cheaper than buying ready made, second, you can control the amount of salt (since most prepared stock is absolutely loaded with sodium, even the low sodium varieties), and third, it tastes significantly better. What else do you want? I've included a recipe for a quick vegetable stock that is a slightly modified version of a stock recipe from <a href="http://www.101cookbooks.com/supernatural/">Super Natural Cooking</a> by Heidi Swanson, creator of the excellent food blog <a href="http://www.101cookbooks.com/">101 Cookbooks</a>.<br /><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;">Vegetable stock can be complex or relatively simple. Basically all you need is some aromatic vegetables, some fresh herbs, and some water. This stock is at the very simple end of the spectrum. The only required ingredients are onion, garlic, celery, thyme, water, and salt. In this version I've added some fresh parsley and carrot, but they are by no means required. Start by chopping the vegetables into large chunks and heating a small amount of olive oil in a large pot.<br /></div><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_kCUr3Ubgx7IBb_CbHhfQnr3iG08TsdKfBp2IyTbXzbETd3R1YUU4UIkD81POA0JLpKH9BQXw_aYiQpYErOi6DCZAgJwn8RD1E9J_t_c98Er3dnshFt8RBsY4_1Dbqr5PCXFD0GSq1Jg/s1600-h/12.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_kCUr3Ubgx7IBb_CbHhfQnr3iG08TsdKfBp2IyTbXzbETd3R1YUU4UIkD81POA0JLpKH9BQXw_aYiQpYErOi6DCZAgJwn8RD1E9J_t_c98Er3dnshFt8RBsY4_1Dbqr5PCXFD0GSq1Jg/s400/12.jpg" alt="" id="BLOGGER_PHOTO_ID_5255197834020891106" border="0" /></a>Dump all the vegetables in the pot and stir them around. Let them sit for a minute or two and stir them again, keep doing this until the vegetables look like they are starting to soften.<br /></div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZSX5BtizyDa-vwsy65c3uoyFPQ8LuTXVSqCfWAEHoGhR3xQI0zaQDfH-ZIIK44uW0p9aTNY8V4-QkTlHWG3tetpoS2RG5ULcrJKBH7kNPU7oQPRF9DvIQCxQApYpYh9v-NumlQgAr2bR/s1600-h/34.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZSX5BtizyDa-vwsy65c3uoyFPQ8LuTXVSqCfWAEHoGhR3xQI0zaQDfH-ZIIK44uW0p9aTNY8V4-QkTlHWG3tetpoS2RG5ULcrJKBH7kNPU7oQPRF9DvIQCxQApYpYh9v-NumlQgAr2bR/s400/34.jpg" alt="" id="BLOGGER_PHOTO_ID_5255184374161313122" border="0" /></a>Once the vegetables are starting to soften, let them sit in the pan without stirring them for about 5 minutes or so. The goal here is to develop some brown bits (kind of faux vegetable <a href="http://www.foodreference.com/html/a-deglazing-fond-mems.html">fond</a>) on the bottom of the pan that you can scrape up when you add the water. These caramelized bits will give the stock a deeper flavor in addition to a darker color. Once you have some nice brown bits, add the water and salt.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgho9hmcihcnjEWgR7B7RaL42B06YSq_iX6eOMhqQJjNhcuGmqK9esc2KIVyAcf3nYn0GFMPs6utPgqu94dvIAV4CWZbnJI8tH7YH-vh5s2Fa6aKt6n1EmBhs9zJG2nRY1JdQpPqFFKeNAZ/s1600-h/56.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgho9hmcihcnjEWgR7B7RaL42B06YSq_iX6eOMhqQJjNhcuGmqK9esc2KIVyAcf3nYn0GFMPs6utPgqu94dvIAV4CWZbnJI8tH7YH-vh5s2Fa6aKt6n1EmBhs9zJG2nRY1JdQpPqFFKeNAZ/s400/56.jpg" alt="" id="BLOGGER_PHOTO_ID_5255184326494175538" border="0" /></a>Bring to a boil, then lower the heat, cover, and simmer for one hour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzB44fC4-JvOdHlxtFLy4FioUW8Qnez0SH8Fz_5Xp9E4WJ8V5BwSWRy3JYQpTtLnjPmlArgP9QPJjkq6Dfw79jMKxlCHiBT-lroebw3ibaETotEKpU0y2VZcUzHmNWHDT8Zd4QNWejYjI4/s1600-h/78.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzB44fC4-JvOdHlxtFLy4FioUW8Qnez0SH8Fz_5Xp9E4WJ8V5BwSWRy3JYQpTtLnjPmlArgP9QPJjkq6Dfw79jMKxlCHiBT-lroebw3ibaETotEKpU0y2VZcUzHmNWHDT8Zd4QNWejYjI4/s400/78.jpg" alt="" id="BLOGGER_PHOTO_ID_5255184281465571090" border="0" /></a>Strain the stock, pressing down on the vegetables to extract as much fluid as possible. Since this is a meatless stock the only fat is from the olive oil, so you don't have to do any skimming or other type of fat removal. The stock can be used immediately, stored in the fridge for up to a week, or frozen.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dijILrSsLWAIj_5O2GpmpPfTwch9VD6zWYhN2S0l2tkH619dj2rKobE28Kzs_9jUk25CXP4YAvGyVX8490ratCOUVQ9xMgzpr7hoGR8R_Cvu3yaZKW1ADU2Pp5rgMv4ew7b1878KEt9W/s1600-h/910.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dijILrSsLWAIj_5O2GpmpPfTwch9VD6zWYhN2S0l2tkH619dj2rKobE28Kzs_9jUk25CXP4YAvGyVX8490ratCOUVQ9xMgzpr7hoGR8R_Cvu3yaZKW1ADU2Pp5rgMv4ew7b1878KEt9W/s400/910.jpg" alt="" id="BLOGGER_PHOTO_ID_5255184230572796946" border="0" /></a>______________________________<br /><br /><div style="text-align: left;">The making of this stew goes quick, so prepping all the ingredients in advance is a good idea. One of the ingredients is pureed squash, and the recipe suggests using a jar of squash baby food which is what I have done every time I have made this recipe. It seems easier to me than cooking and pureeing just 1/2 cup of squash or sweet potato. When you're ready to start, heat the olive oil in a large pot over medium heat until it shimmers, add the onion and garlic and saute until soft.<br /></div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mGE02ia7AgNy_JbFMGwslYf2HdaCyxYwUkAQKo64jrSaepO48M70X9K0tYMuaBhPHQPBZ4UFrvcE_d970iZiNYPLx9axhkJXeRElXQkgiTIG3aEeN8_3A53yKRDhLyOAbXugyICv_Tmg/s1600-h/12.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mGE02ia7AgNy_JbFMGwslYf2HdaCyxYwUkAQKo64jrSaepO48M70X9K0tYMuaBhPHQPBZ4UFrvcE_d970iZiNYPLx9axhkJXeRElXQkgiTIG3aEeN8_3A53yKRDhLyOAbXugyICv_Tmg/s400/12.jpg" alt="" id="BLOGGER_PHOTO_ID_5255184152931030642" border="0" /></a>While the onions and garlic are cooking, bring the water or stock to a simmer. Add the turmeric and paprika to the softened onions.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinF0-2YPKkH3lYxL04Q1xmYzed3asbHc2KaYG9TBLJfztj_nyBeedQ5MAAA6UCIdmRCtVOVNpoDU6bv-8uEujDaX3NVtTn_cAK4EoMrwF69WC6RyXD4xbTKSHA8QEWAME-g2aaAqyBCE7/s1600-h/34.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinF0-2YPKkH3lYxL04Q1xmYzed3asbHc2KaYG9TBLJfztj_nyBeedQ5MAAA6UCIdmRCtVOVNpoDU6bv-8uEujDaX3NVtTn_cAK4EoMrwF69WC6RyXD4xbTKSHA8QEWAME-g2aaAqyBCE7/s400/34.jpg" alt="" id="BLOGGER_PHOTO_ID_5255184101832743634" border="0" /></a>Add the potatoes, rosemary, sage and then the simmering water or stock.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKsysDm3nC16XqFwlGPGKCd_2EO9XK3GlFxo4ULaQ60-QNL7yrldW5yfmzQ36U9V-AAl1g0WdSo0nghXzLLay5WigJQst1uuxQM8HVQQm_rINR3iaoBFooi7gp649_74XI_ReO13jeIsr/s1600-h/56.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKsysDm3nC16XqFwlGPGKCd_2EO9XK3GlFxo4ULaQ60-QNL7yrldW5yfmzQ36U9V-AAl1g0WdSo0nghXzLLay5WigJQst1uuxQM8HVQQm_rINR3iaoBFooi7gp649_74XI_ReO13jeIsr/s400/56.jpg" alt="" id="BLOGGER_PHOTO_ID_5255184043368760786" border="0" /></a>Bring the stew to a simmer and cook until the potatoes are soft, about 12 minutes or so. At this point you remove the rosemary sprig, add all the rest of the ingredients (pureed squash, chick peas, artichoke hearts), taste, and season with salt and pepper. Return the soup to a simmer and allow the flavors to mingle for a few minutes and you're done.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpscPy8_1jygLwH7WDy6kek84rcf2MvNEyBGMkZMbLNmjbqct-NxyEtvfSunbOIvG8Ie7-YIim-qa63JwQfC1TT0hyphenhyphens__GIO47Aq4JO4-cXIC2sej7y8Y8iQMIwNeC-zPPpLTvkjexvCB0/s1600-h/78.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpscPy8_1jygLwH7WDy6kek84rcf2MvNEyBGMkZMbLNmjbqct-NxyEtvfSunbOIvG8Ie7-YIim-qa63JwQfC1TT0hyphenhyphens__GIO47Aq4JO4-cXIC2sej7y8Y8iQMIwNeC-zPPpLTvkjexvCB0/s400/78.jpg" alt="" id="BLOGGER_PHOTO_ID_5255183993088001282" border="0" /></a>______________________________<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Vegetable Stock </span>(adapted from <a href="http://www.101cookbooks.com/supernatural/"><span style="font-style: italic;">Super Natural Cooking</span></a>)<br /><span style="font-style: italic;">About 1 hour and 30 minutes - makes approximately 8 cups</span><br /><ul><li>1 tablespoon olive oil<br /></li><li>3 large onions, cut into eighths</li><li>1 clove garlic, peeled and smashed</li><li>2 ribs of celery, chopped into large pieces</li><li>5 sprigs of fresh thyme</li><li>8 cups of water</li><li>2 teaspoons of table salt (can be reduced or increased to taste)<br /></li><li>2 large carrots, chopped into large pieces (optional)</li><li>a handful of fresh parsley (optional)</li></ul><ol><li>Heat the oil in a large pot over medium heat until it shimmers</li><li>Add all the vegetables and herbs to the pot and stir</li><li>Stir every minute or so until the vegetables start to soften, about 6 minutes total</li><li>Let the vegetables sit without stirring until brown bits begin to form on the bottom of the pot, about 5 minutes</li><li>Add the water and salt, stir and scrape the bottom of the pot to loosen any brown bits</li><li>Bring to a boil, lower the heat, cover, and simmer for one hour</li><li>Strain the stock pressing down on the vegetables in order to remove as much liquid as possible</li></ol><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Chick Pea and Artichoke Heart Stew </span>(from <a href="http://www.amazon.com/Moosewood-Restaurant-Cooks-Home-Recipes/dp/0671679929"><span style="font-style: italic;">Moosewood Restaurant Cooks at Home</span></a>)<br /><span style="font-style: italic;">About 30 minutes - serves 4 to 6</span><br /><ul><li>4 cups water or vegetable stock</li><li>2 medium onions, chopped (about 1 1/2 cups)</li><li>2 garlic cloves, minced or pressed</li><li>2 tablespoons olive oil</li><li>1 teaspoon turmeric</li><li>1 teaspoon sweet paprika</li><li>4 medium waxy skinned potatoes, peeled and cut into 1/2 inch cubes</li><li>1 sprig fresh rosemary</li><li>5 leaves fresh sage, minced</li><li>4.5 ounce jar pureed squash baby food<span style="font-style: italic;"> or</span> 1/2 cup pureed winter squash or sweet potato</li><li>3 cups drained cooked chick peas (two 15 ounce cans)</li><li>1 1/2 cups drained quartered artichoke hearts (one 14 ounce can)</li><li>Salt and ground black pepper to taste</li><li>lemon wedges (optional)</li><li>grated Pecorino Romano or Parmesan cheese (optional)</li></ul><ol><li>Bring the water or vegetable stock to a simmer</li><li>Saute the onions and garlic in the oil until soft, about 6 to 8 minutes</li><li>Stir in the turmeric and paprika, saute for 1 minute</li><li>Add the potatoes, rosemary, sage, and water/stock</li><li>Bring to a simmer and cook until potatoes are tender, about 12 minutes</li><li>Stir in the pureed squash, add the chick peas and artichoke hearts, remove the rosemary</li><li>Season with salt and pepper to taste</li><li>Return the stew to a simmer for a few minutes to allow the flavors to meld</li><li>Serve with lemon wedges and top with grated cheese if you wish</li></ol><br /></div></div></div></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com2tag:blogger.com,1999:blog-7682580109690661636.post-41725728053526787002008-09-06T14:55:00.021-04:002009-02-27T20:35:17.626-05:00100% Whole Wheat Sandwich Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA74iJq5YBfxS5DU78rIh-H3J_oc1ix0rYLrjGt-J5pvWOL5Rchl2_iNXhc17yiuhimKJmwHmO4bfBUOS0DDSyP2v2dJWIkHrl2lQDWC-MDmwdN5pT3pnkglisdfZryIXlXG99DYcgqPHN/s1600-h/whole+wheat+sandwich+bread.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA74iJq5YBfxS5DU78rIh-H3J_oc1ix0rYLrjGt-J5pvWOL5Rchl2_iNXhc17yiuhimKJmwHmO4bfBUOS0DDSyP2v2dJWIkHrl2lQDWC-MDmwdN5pT3pnkglisdfZryIXlXG99DYcgqPHN/s200/whole+wheat+sandwich+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5242996433963578658" border="0" /></a>I eat a <a href="http://en.wikipedia.org/wiki/Peanut_butter_and_jelly_sandwich">peanut butter and jelly sandwich</a> for lunch pretty much every day (which I believe <a href="http://theteacherlearnstocook.blogspot.com/2008/02/oatmeal-bread.html">I've mentioned before</a>). I prefer the kind of peanut butter with nothing but peanuts on the ingredient list. You know, the stuff that you have to stir the oil back into it when you first open it, which I admit is annoying, but well worth it to me. I also prefer strawberry jelly, but will settle for basically anything except goopy grape, as long as it tastes like fruit rather than sugar. My peanut butter and jelly is pretty much the anti-stereotypical soggy grape jelly white bread version that I saw so many of my peers eating on a daily basis all throughout elementary school. Of course the key to this sandwich, as with any sandwich, is the bread.<br /><br />I want a bread that is substantial enough to maintain its integrity when peanut butter is spread upon it and won't be a soggy mess if I make it at 5:30 am and eat it at lunch time. I want it to be 100% whole wheat, but I don't want it to be dense and dry like so many whole wheat breads. Lastly, I want to make it myself because I like to know what's going into my food, it's cheaper than buying bread and tastes better, and I just like baking bread.<br /><br />So after trying a few different recipes, most of which were very good, I've settled on the one on the back of the <a href="http://www.kingarthurflour.com/shop/detail.jsp?select=C74&byCategory=C90&id=3015">King Arthur Traditional Whole Wheat Flour</a> bag. It's relatively easy to make, stays nice and fresh all week long, freezes well, and meets all of my other requirements listed above. For the past 5 or so months I've been making 2 loaves of this bread a week and will continue to do so for the foreseeable future. Oh, and it makes the house smell absolutely incredible while it bakes.<br /><br />And of course, I just could not resist doing this:<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/s8MDNFaGfT4&hl=en&fs=1"><param name="allowFullScreen" value="true"></object><div style="text-align: center;"><object width="425" height="344"><embed src="http://www.youtube.com/v/s8MDNFaGfT4&hl=en&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" width="425" height="344"></embed></object><br /></div><div style="text-align: center;">______________________________<br /></div><br />I always double this recipe to make sure I won't run out of bread midweek and have to bake more. Since it freezes so well, I don't have to worry about one loaf going bad. Start by mixing flour, yeast, salt, and non-fat dry milk (which apparently adds vitamins and nutrients, imparts flavor, tenderizes the bread, helps color the crust, AND increases the keeping quality of the bread - wow).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjX3rA1h5MO66UQjjYxrFZifJ_yC698xp7uCQ_HqjhM9MEql8HTrRh5MMklQVKavsB8ZFv5sb0lBF8Nput5Pcfd6JgaJxdQWo6trpjeoKnxccfIl6m_ed2vy96VknWrRRcK6IHdpWt0BU/s1600-h/12a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjX3rA1h5MO66UQjjYxrFZifJ_yC698xp7uCQ_HqjhM9MEql8HTrRh5MMklQVKavsB8ZFv5sb0lBF8Nput5Pcfd6JgaJxdQWo6trpjeoKnxccfIl6m_ed2vy96VknWrRRcK6IHdpWt0BU/s400/12a.jpg" alt="" id="BLOGGER_PHOTO_ID_5242984353094145170" border="0" /></a>Add honey, vegetable oil (I use canola), and water. Stir until all the flour is hydrated. If you don't feel like stirring, you can have a helper do it for you.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlvgCf-h_dXW-2DlyXa7zJQHcQgJxIpA2gh1FEZCaMCRFkbEiHbXilJMOHO-5A5a4R4cnRklc1iW40dMm81wTqT0v_8YQqANgBRKT5Da1MQsbhCMWPzWhgSfix30cGw58RrWQc50mWg2an/s1600-h/34a.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlvgCf-h_dXW-2DlyXa7zJQHcQgJxIpA2gh1FEZCaMCRFkbEiHbXilJMOHO-5A5a4R4cnRklc1iW40dMm81wTqT0v_8YQqANgBRKT5Da1MQsbhCMWPzWhgSfix30cGw58RrWQc50mWg2an/s400/34a.JPG" alt="" id="BLOGGER_PHOTO_ID_5242988251981081714" border="0" /></a>Knead the dough by hand for about 10 minutes until you have a smooth, slightly tacky ball of dough. Or, if you're lazy like me, knead with the dough hook of your mixer for about 5 minutes. You might need to add additional flour at this point if the dough is sticking to the sides/bottom of the bowl. Add just enough so that the flour clears the sides and bottom.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuifdRqigFmnPhyphenhyphenkDgzYtVBfblDvvCu6-JBA6T4yHoYT_5rpKzQKPv5qhRib92pbMSfuYAi88HJo7EFUAeeFScCb52vJDy9jTX0XLMuM_ZfBCidrG64iAj9hTTbdiyeknk2vr5qd3fb8y/s1600-h/56.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuifdRqigFmnPhyphenhyphenkDgzYtVBfblDvvCu6-JBA6T4yHoYT_5rpKzQKPv5qhRib92pbMSfuYAi88HJo7EFUAeeFScCb52vJDy9jTX0XLMuM_ZfBCidrG64iAj9hTTbdiyeknk2vr5qd3fb8y/s400/56.jpg" alt="" id="BLOGGER_PHOTO_ID_5242984463617186066" border="0" /></a>Place the dough into a container that has been lightly sprayed with oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcmVMTbMtjTz8Kx73ibjrGsbOv9sx7eEEElQidKLHapyf3dk4WeGu2qlfG16isE-vZvK3iBiY9Gjgi1eXq23IqydxjlhdEqM6Avda8SmQR05FIeHB3harbfcTTiKC8SGyG0Jvp3PK6R0G/s1600-h/78.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcmVMTbMtjTz8Kx73ibjrGsbOv9sx7eEEElQidKLHapyf3dk4WeGu2qlfG16isE-vZvK3iBiY9Gjgi1eXq23IqydxjlhdEqM6Avda8SmQR05FIeHB3harbfcTTiKC8SGyG0Jvp3PK6R0G/s400/78.jpg" alt="" id="BLOGGER_PHOTO_ID_5242984520085945586" border="0" /></a>Allow the dough to double, which takes about 1 hour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulrTEpsA_fhBRNbJXb8_R0egaxSmgEVj3GRgbxL_f3loZa-7R7-v0tiOlTl4Uva158K7yG-cJ5ZRhbOCrHtcejex6JIdHNbPJfValwtI4tnCaYwGQoCAhXgEIIbJhjxBDk7Sby-2oDsDV/s1600-h/910.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulrTEpsA_fhBRNbJXb8_R0egaxSmgEVj3GRgbxL_f3loZa-7R7-v0tiOlTl4Uva158K7yG-cJ5ZRhbOCrHtcejex6JIdHNbPJfValwtI4tnCaYwGQoCAhXgEIIbJhjxBDk7Sby-2oDsDV/s400/910.jpg" alt="" id="BLOGGER_PHOTO_ID_5242984602250331058" border="0" /></a>Dump the dough out onto a cutting board and knead it lightly to degas it. Form the dough into a ball and divide it into two equal pieces.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFo8XeFXepdi8xeM6Ael3zK3U06NFSuIVdiJEMev5LOI7KIGMBwgcND8JDwBNiKdIcGWuH0YFP0VsePaTjn1I8H9Q2yRAmcfc2YeKKznuXCVErMZ_FLiltf-kIE_Ke74D8ZkjfYln92gaw/s1600-h/1112.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFo8XeFXepdi8xeM6Ael3zK3U06NFSuIVdiJEMev5LOI7KIGMBwgcND8JDwBNiKdIcGWuH0YFP0VsePaTjn1I8H9Q2yRAmcfc2YeKKznuXCVErMZ_FLiltf-kIE_Ke74D8ZkjfYln92gaw/s400/1112.jpg" alt="" id="BLOGGER_PHOTO_ID_5242984659556997986" border="0" /></a>Spray two 8 1/2 by 4 1/2 inch loaf pans lightly with spray oil. Take one of the dough balls and flatten it out into a rectangle.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSsDsCS0VWAy8LON_Lic42_zyuY85LU7N7tH2s0V_bsvX58UCeFH7KmuymiwrGuGaGjOKBbW8-txzk7jt2h5S4PRUuiK_2fW4eIvHRtAKAmjjaWFff4GRbofMuznd8J_G37yptUNhnxic/s1600-h/1314.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSsDsCS0VWAy8LON_Lic42_zyuY85LU7N7tH2s0V_bsvX58UCeFH7KmuymiwrGuGaGjOKBbW8-txzk7jt2h5S4PRUuiK_2fW4eIvHRtAKAmjjaWFff4GRbofMuznd8J_G37yptUNhnxic/s400/1314.jpg" alt="" id="BLOGGER_PHOTO_ID_5242984711933726882" border="0" /></a>Form the dough into a loaf by rolling it up, pushing down on the seam with the side of your hand as you go. Fold the ends under the roll, and pinch all the seams closed. The roll in this picture is actually kind of lopsided, it should look much more even.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBBDJR7nyqCMr-UMtPbbKAfyoBpewYXXCHKLRvW38IUpIt73q2GmkPKlxPuN-t67sXKL0LQksa-iiEX9x_ZdfIhCwYFBjTEu4Ny47CRvvcrgU8Bjoz6-scxeLKIwp4FZZq3mm2T1NW6md/s1600-h/1516.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBBDJR7nyqCMr-UMtPbbKAfyoBpewYXXCHKLRvW38IUpIt73q2GmkPKlxPuN-t67sXKL0LQksa-iiEX9x_ZdfIhCwYFBjTEu4Ny47CRvvcrgU8Bjoz6-scxeLKIwp4FZZq3mm2T1NW6md/s400/1516.jpg" alt="" id="BLOGGER_PHOTO_ID_5242984774023144274" border="0" /></a>Place the roll of dough into the pan and lightly press down (it will spring back a bit). Cover the dough with plastic wrap. I've actually been placing the pans in a large plastic bag lately instead of covering them with plastic wrap, and the results have been better for me. Preheat your oven to 350 degrees.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpMnPJQs14jaQR_JvZk4xo-t8ttqo7ZOZ-JBj7FbQG4OadrRaYHa_YXbf5cs2VQYvniRAK8THN3Dh1ubLFuzvTp_KcjcwQkuiE0xDbK1_cbU10gPr80WHdKB1hCs5vwb1tZI19wZ15Lx6/s1600-h/1718.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpMnPJQs14jaQR_JvZk4xo-t8ttqo7ZOZ-JBj7FbQG4OadrRaYHa_YXbf5cs2VQYvniRAK8THN3Dh1ubLFuzvTp_KcjcwQkuiE0xDbK1_cbU10gPr80WHdKB1hCs5vwb1tZI19wZ15Lx6/s400/1718.jpg" alt="" id="BLOGGER_PHOTO_ID_5242984835583705202" border="0" /></a>Allow the dough to rise for approximately one hour, or until the dough crests about 1 inch above the top of the pan. Slash the loaves - I like to them with a long straight slash right down the middle. Bake the loaves for 20 minutes, turn them, and bake another 20 minutes. When the loaves are done, remove them from the pans and allow them to cool completely on a rack. If you're not going to use them right away, wrap them well in plastic wrap and freeze them immediately. When you want to use a loaf, just take it out of the freezer a few hours before you want it.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0szE1JFV46jLVlq7D-ZLDik-l-rEsJUbr7VrH11199ei4Hr2RvFfaD3WK-IcNiGeSWM6ZkObVSzcbbepsEKGWF0hB_a3Xjy_kjTUD92_1m2cU3ssayV6oilC-ngNThv3Ijs_A21kFpTfX/s1600-h/1920.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0szE1JFV46jLVlq7D-ZLDik-l-rEsJUbr7VrH11199ei4Hr2RvFfaD3WK-IcNiGeSWM6ZkObVSzcbbepsEKGWF0hB_a3Xjy_kjTUD92_1m2cU3ssayV6oilC-ngNThv3Ijs_A21kFpTfX/s400/1920.jpg" alt="" id="BLOGGER_PHOTO_ID_5242985404305051810" border="0" /></a>______________________________<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">100% Whole Wheat Bread</span> (adapted from King Arthur Traditional Whole Wheat Flour bag)<br /><span style="font-style: italic;">About 3 hours - makes 2 loaves</span><br /><ul><li>8 cups of King Arthur Whole Wheat Flour</li><li>1/2 cup of non-fat dry milk</li><li>5 teaspoons of instant yeast</li><li>2 1/2 teaspoons of salt</li><li>1/2 cup vegetable oil</li><li>1/2 cup honey</li><li>2 2/3 cups of room temperature water</li></ul><ol><li>Mix the flour, dry milk, instant yeast, and salt in the work bowl of a standing mixer (or a regular mixing bowl)</li><li>Add the oil, honey, and water and stir until all the flour is hydrated</li><li>Knead with the dough hook on low speed for 5 minutes (or knead by hand for 10 minutes) until a smooth, slightly tacky ball forms. The dough should clear the sides and bottom of the bowl, add flour to achieve this if necessary.</li><li>Place the dough in a bowl sprayed lightly with oil, cover with plastic wrap and allow it to rise until doubled, approximately 1 hour</li><li>Dump the dough onto a counter and gently knead a few times to degas</li><li>Work the dough into a ball and divide it into 2 equal pieces</li><li>Spray two 8 1/2 by 4 1/2 inch loaf pans with spray oil</li><li>Form each dough ball into a loaf and place into pans</li><li>Preheat oven to 350 degrees<br /></li><li>Cover pans with plastic wrap and allow the dough to rise until it crests 1 inch above the top of the pan, approximately 30 minutes to 1 hour</li><li>Slash the loaves down the middle</li><li>Bake on the middle rack for 20 minutes, turn the loaves, and bake another 20 minutes</li><li>Remove the loaves from the pans and cool completely on a wire rack<br /></li></ol></div><br /></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com7tag:blogger.com,1999:blog-7682580109690661636.post-32387251019583029832008-08-30T10:25:00.013-04:002009-02-27T21:08:46.927-05:00The Caprese Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsfGHMOsphBB69Xy7-glIQuNuEfNqI65nvTG1Sm_Dp9ilYkE71VrAezzCFIGWZaHAEz2-vOZ4N9UXW4IAbm1GY_mhzY7_w5wWvSlOmEtuCLP82KfctROIiw8-o-MT-XmYwXBI1wmoSEkP/s1600-h/caprese+sandwich+jpg.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsfGHMOsphBB69Xy7-glIQuNuEfNqI65nvTG1Sm_Dp9ilYkE71VrAezzCFIGWZaHAEz2-vOZ4N9UXW4IAbm1GY_mhzY7_w5wWvSlOmEtuCLP82KfctROIiw8-o-MT-XmYwXBI1wmoSEkP/s200/caprese+sandwich+jpg.jpg" alt="" id="BLOGGER_PHOTO_ID_5240336672972861282" border="0" /></a>I've been waiting all year for fresh local tomatoes so I could enjoy what has become my absolute, number one favorite sandwich, the caprese. Based on the <a href="http://en.wikipedia.org/wiki/Insalata_Caprese"><span style="font-style: italic;">insalata caprese </span></a> from the <a href="http://en.wikipedia.org/wiki/Campania">Campania</a> region of Italy, the caprese sandwich is the ultimate example of how a few high quality ingredients can be combined simply to make something truly fantastic. All you need to make this amazing sandwich is a good loaf of crusty, chewy Italian style bread, some tomatoes, fresh mozzarella (preferably<a href="http://en.wikipedia.org/wiki/Mozzarella_di_Bufala_Campana"><span style="font-style: italic;"> mozzarella di bufala</span></a>), fresh basil leaves, extra virgin olive oil, and some salt and fresh ground pepper.<br /><br />The key to this sandwich is making sure that you use the best possible ingredients, and that means waiting all year long until the end of summer when you can get the freshest, most delicious tomatoes at the peak of their season. Don't even think about trying to make this with bland, mealy, refrigerated supermarket tomatoes in the middle of winter, you'll regret it. Plus, that extra long wait makes the sandwich that much more special when you finally do have one, and the good thing is, we are in the peak of the tomato season right now! As soon as you're done reading this, I suggest you go get yourself some. Pair the sandwich with a simple salad and a glass of wine and you've got an amazingly light, refreshing, and incredibly tasty summer meal.<br /><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;">Start with a good loaf of crusty bread, like <a href="http://theteacherlearnstocook.blogspot.com/2008/03/rustic-bread.html">rustic bread</a>, and cut it in half lengthwise. <a href="http://theteacherlearnstocook.blogspot.com/2008/01/ciabatta-bread.html">Ciabatta</a> also works nicely for this sandwich. You don't want to use a narrow loaf here, like a baguette, choose something that is at least 4 to 5 inches wide.<br /></div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6ESKmZuSewHJ4Ys0A5yRICeueB1ylcDAO-QzlaPuNiV4nT3UmuknAvr0R7NG00OgMCQMyzfDoF2Tqd4D9Y8d9wM31uGdOs3_6SqkQ2Oy4euazwP6aEbxKroEZrzt-2RYNsLAjDCuz2DO/s1600-h/12a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6ESKmZuSewHJ4Ys0A5yRICeueB1ylcDAO-QzlaPuNiV4nT3UmuknAvr0R7NG00OgMCQMyzfDoF2Tqd4D9Y8d9wM31uGdOs3_6SqkQ2Oy4euazwP6aEbxKroEZrzt-2RYNsLAjDCuz2DO/s400/12a.jpg" alt="" id="BLOGGER_PHOTO_ID_5240331448854679858" border="0" /></a>Wash and slice the tomatoes into 1/4 inch thick slices. Slice the mozzarella as well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2C65tHdhkSNwlxcndU2kxk6WCV7qsrN2CxeWnMn1cta48ZJbpo21RJTEVqOEK9EH9cf8Wy4N8gRad-KNpF0PdtKTKxTNENrVB2yqMNhG0Al6pNcxEaynxEYNt9I2yUBOB8oEsmxPolzD4/s1600-h/34.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2C65tHdhkSNwlxcndU2kxk6WCV7qsrN2CxeWnMn1cta48ZJbpo21RJTEVqOEK9EH9cf8Wy4N8gRad-KNpF0PdtKTKxTNENrVB2yqMNhG0Al6pNcxEaynxEYNt9I2yUBOB8oEsmxPolzD4/s400/34.jpg" alt="" id="BLOGGER_PHOTO_ID_5240317459010677634" border="0" /></a>Pick some fresh basil leaves off of their stems, rinse and dry them. Get out your best extra virgin olive oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lRUfTSJhMS6SN1rEjWTKhSiI8aePdPnHnxKfUa77tqsYlbj0INbiOR0xWf2gbfygOzJeg0E76__SYIR5SThDgcPvRtUhHbExjAm-xVG7PuFQad0tkK19B7Ugup-hr8G-NA3FD6DncNOx/s1600-h/56.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lRUfTSJhMS6SN1rEjWTKhSiI8aePdPnHnxKfUa77tqsYlbj0INbiOR0xWf2gbfygOzJeg0E76__SYIR5SThDgcPvRtUhHbExjAm-xVG7PuFQad0tkK19B7Ugup-hr8G-NA3FD6DncNOx/s400/56.jpg" alt="" id="BLOGGER_PHOTO_ID_5240317397110899602" border="0" /></a>Generously drizzle the olive oil over both halves of the bread. Layer the mozzarella slightly overlapping and completely covering one half of the loaf.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJj5vRmhaLpUjAamZJqlv9To6uoiVYYaHHh3AlpOBEdJ8Lhn0ehCle7BEyIBOsT7uTCRbBwH_wgSWr4SwW2tF5rcqGW47cvkG1pqspZHEFMTVLnnVxvuK3VHHLCrxK4XuLdTKYOoqRpS3x/s1600-h/78.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJj5vRmhaLpUjAamZJqlv9To6uoiVYYaHHh3AlpOBEdJ8Lhn0ehCle7BEyIBOsT7uTCRbBwH_wgSWr4SwW2tF5rcqGW47cvkG1pqspZHEFMTVLnnVxvuK3VHHLCrxK4XuLdTKYOoqRpS3x/s400/78.jpg" alt="" id="BLOGGER_PHOTO_ID_5240317335776813634" border="0" /></a>Layer the tomatoes over the mozzarella, and sprinkle generously with salt and fresh ground black pepper. Top the tomatoes with a layer of basil leaves.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubj7nVhE45ri799aEFnvaTbV2rQSiX302gHEQSL4XFS53IBylM4AN4aZwMJVIi4WhstqJoBqKxAoYJKS4b0IISsdItg3B1iZIdPokr5Z4rst_xXBdzMNio9qa19pavk_5OCYcCmI7THQZ/s1600-h/910.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubj7nVhE45ri799aEFnvaTbV2rQSiX302gHEQSL4XFS53IBylM4AN4aZwMJVIi4WhstqJoBqKxAoYJKS4b0IISsdItg3B1iZIdPokr5Z4rst_xXBdzMNio9qa19pavk_5OCYcCmI7THQZ/s400/910.jpg" alt="" id="BLOGGER_PHOTO_ID_5240317284079885282" border="0" /></a>Top the sandwich with the other half of the bread, slice carefully into pieces, and enjoy!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheggRyXWLTmbS24YrdbibH2GhUsyIB3N9C1A8NraQ99tRhCmsSk_tuNLxhVeFmtfvjizv3ckR7gaBIkZ896ZFpZP3ZYGPDEhT4FBrg-duKqtuMHJv_hFdtkMAUNDHuB2fyIqD_aeGErqHk/s1600-h/1112.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheggRyXWLTmbS24YrdbibH2GhUsyIB3N9C1A8NraQ99tRhCmsSk_tuNLxhVeFmtfvjizv3ckR7gaBIkZ896ZFpZP3ZYGPDEhT4FBrg-duKqtuMHJv_hFdtkMAUNDHuB2fyIqD_aeGErqHk/s400/1112.jpg" alt="" id="BLOGGER_PHOTO_ID_5240317233080614642" border="0" /></a>______________________________</div><br /><span style="font-weight: bold;">Caprese Sandwich</span><br /><span style="font-style: italic;">15 minutes - Serves 2 to 4 as a meal depending on appetite</span><br /><ul><li>One large loaf of crusty bread (not baguette, something wider)</li><li>extra virgin olive oil<br /></li><li>about 4 medium size balls of fresh mozzarella, sliced into 1/8 to 1/4 inch slices<br /></li><li>2 large, ripe tomatoes (whichever variety you prefer), rinsed and sliced into 1/4 inch slices<br /></li><li>10 to 20 leaves of fresh basil, stemmed, rinsed and dried</li><li>kosher salt (1/4 to 1/2 teaspoon)<br /></li><li>fresh ground black pepper (about 1/4 teaspoon)<br /></li></ul><ol><li>Slice the bread in half lengthwise</li><li>Generously drizzle olive oil over both halves of the bread</li><li>Layer one side of the bread with the mozzarella slices, slightly overlapping and completely covering the bread</li><li>Layer the tomatoes over the mozzarella</li><li>Sprinkle salt and pepper over the tomatoes, add more or less to taste<br /></li><li>Top the tomatoes with a layer of basil</li><li>Place the other half of the bread on top, press down slightly and carefully slice the sandwich into as few as 2 or as many as 8 slices (and smaller and it's hard to slice/eat without the sandwich falling apart)<br /></li></ol>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com3tag:blogger.com,1999:blog-7682580109690661636.post-66616733382634197962008-08-22T16:40:00.002-04:002008-08-22T18:45:48.836-04:00"The Sauce"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYFhFL7TcDYZmuZ2jvOAPgdl868QJkrlHeDVM1MaNtJC4sZTIGh-B4uZL-W4CU24nnFJ_S3boD3EzgBiKvyEAXj81gJyUP2lgfl8L-6idZ3k7PlwXpiwSwRMj35tRsA3co-lBtHLD7JFm/s1600-h/Tomatoes.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYFhFL7TcDYZmuZ2jvOAPgdl868QJkrlHeDVM1MaNtJC4sZTIGh-B4uZL-W4CU24nnFJ_S3boD3EzgBiKvyEAXj81gJyUP2lgfl8L-6idZ3k7PlwXpiwSwRMj35tRsA3co-lBtHLD7JFm/s200/Tomatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5237441159172297794" border="0" /></a>A little over a year ago, my good friend Sal, whom I jokingly refer to as "the most Italian person I know," fondly described to me a yearly activity in which his family used to partake. Every year at the end of the summer, the family would gather together for a weekend, and while the children ran around and played till exhaustion in the August heat, the adults would take perfectly ripe red plum tomatoes and turn them into enough tomato sauce to last the whole year. Throughout the year, whenever his mother wanted to make pasta, Sal was instructed to go to the basement and get a jar of sauce. He lamented that following the death of his paternal grandfather, the yearly tradition of making "the sauce" fell by the wayside.<br /><br />This story appealed to me for many reasons. I have somewhat of a love/hate relationship with tradition. I don't like to do things just because that's the way it has always been done, but on the other hand, I realized that sometimes there is both great wisdom and great satisfaction to be found in "the way it has always been done." In this case, the latter definitely applies. Traditions such as this one go back to a time before highly processed foods, industrial farming, and grocery stores, when it was impossible to have tomatoes in the winter unless you canned them in the summer. I also loved the idea of gathering together and enjoying the company of family and friends centered not around a birthday or holiday, but an activity that directly contributes to the physical sustenance of all involved. We decided to renew this tradition and keep it alive a bit longer. So last August, Sal and I made our first batch of sauce, under the watchful eye of Sal's grandmother. In broken English and perfect Italian, she passed on her years of sauce making wisdom to us (and stopped to make us a huge spaghetti lunch, with bread and salad and everything).<br /><br />This year we struck out on our own, and despite a few rookie mistakes, turned out a wonderful batch of sauce. I love the idea of starting with whole, fresh ingredients in the peak of their season and turning them into something that can be enjoyed all year long. I enjoy supporting local farms, and knowing that the furthest my tomatoes had to travel was a few miles. Then there is the confidence of knowing exactly what is going into the food as it is processed (whatever I want to be in there). I take pride in the hard day's work and the product we have to show for it. Lastly, and most important to me, is the idea of family and community that is reinforced by an activity such as this one. It is a tradition worth keeping in a time when it seems like all traditions of any worth are quickly being lost, or worse, replaced with cheap, quick, and soulless imitations all for the sake of saving time. Now every time I make a nice tomato sauce this winter, I will think of my friend, the beautiful Saturday we enjoyed, the good conversation we had and the mess we made! And I will dream of the day when our children are reminiscing about the August weekends they enjoyed running around together as their crazy old dads made sauce in the garage. Who knows? Maybe they'll want to learn how to make a few jars for themselves.<br /><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;">The two stars of this show are <a href="http://en.wikipedia.org/wiki/Mason_jar">mason jars</a> and <a href="http://www.foodsubs.com/Tomtom.html#roma">red plum tomatoes</a>. The jars you can get at most grocery stores, and we picked up the tomatoes at a local farm a few days before making the sauce.<br /></div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBAQ05m3zfVPqW1ugESUGkfNEGQkjQS5CQ5VQ4OkTFDgTxlYUo2meJDHhF34Znl-gRzuPDC6XHfy9d5g98fXRjxjuaiupGtr5LUfWfjt1cAI4_PvHHVASZZ7WWtUnS9uHx9h_Dzx65Dck/s1600-h/12a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzBAQ05m3zfVPqW1ugESUGkfNEGQkjQS5CQ5VQ4OkTFDgTxlYUo2meJDHhF34Znl-gRzuPDC6XHfy9d5g98fXRjxjuaiupGtr5LUfWfjt1cAI4_PvHHVASZZ7WWtUnS9uHx9h_Dzx65Dck/s400/12a.jpg" alt="" id="BLOGGER_PHOTO_ID_5236401047259777602" border="0" /></a>Our equipment consisted of many large pots, a few large plastic buckets, some paring knives, a wooden spoon, a propane tank and burner, and a food mill that Sal's dad had hooked up to an electric motor. We set up everything in my garage and got started around 9 in the morning.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQL1RTLWGUFgRyUIYO3t5WS8TEBO1U_rZYIZcVPMuQfQTMikXcgOjnS9IVoAXoki_igRmwRIHw6rtjBwKQL8U5V3k_PHH26pEPpULixRKTfVcm7gQrqM5fxN3F-6aRIWcjjnUEE0c4_TiH/s1600-h/34.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQL1RTLWGUFgRyUIYO3t5WS8TEBO1U_rZYIZcVPMuQfQTMikXcgOjnS9IVoAXoki_igRmwRIHw6rtjBwKQL8U5V3k_PHH26pEPpULixRKTfVcm7gQrqM5fxN3F-6aRIWcjjnUEE0c4_TiH/s400/34.jpg" alt="" id="BLOGGER_PHOTO_ID_5236400972811766338" border="0" /></a>The first step was to wash the tomatoes and cut them into quarters. As we did this we would cut out any rotten spots and tossed any tomatoes that were too far gone.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYiQPbkiJN7WWxQ_sVVmIb3WGW87XdnJEDEJyNWIjBNOYm1Pnyj0tjhu-VlcXap-fcFsaemV0EaYar6kp8PCIe1TVnq7viQ13am0udch4D7lc0wpbfO-9sLd1QWkWwjCFQpxRxDi1yLuJe/s1600-h/56.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYiQPbkiJN7WWxQ_sVVmIb3WGW87XdnJEDEJyNWIjBNOYm1Pnyj0tjhu-VlcXap-fcFsaemV0EaYar6kp8PCIe1TVnq7viQ13am0udch4D7lc0wpbfO-9sLd1QWkWwjCFQpxRxDi1yLuJe/s400/56.jpg" alt="" id="BLOGGER_PHOTO_ID_5236400868089351650" border="0" /></a>We put the quartered tomatoes into our pots and plastic containers as we cut them. It took us about 3 hours to quarter our 10 cases (200 pounds) of tomatoes. When we cut them all up, we filled a pot about 3/4 full with tomatoes and then covered them with water. We set the pot on the propane burner to begin stewing the tomatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1ukbDvN-UbE35Zeos8PMx7nQzmAEVbdcvHl0Y33MbuyW-K8mrBkOi417Res3hNydAHILUdqinzU07QfNTW7vc-YqU_whXZV7k4aMQ1pexhFHfs4nb_F3KJA0zNIbkZREcBHXB-JmpcCx/s1600-h/78.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1ukbDvN-UbE35Zeos8PMx7nQzmAEVbdcvHl0Y33MbuyW-K8mrBkOi417Res3hNydAHILUdqinzU07QfNTW7vc-YqU_whXZV7k4aMQ1pexhFHfs4nb_F3KJA0zNIbkZREcBHXB-JmpcCx/s400/78.jpg" alt="" id="BLOGGER_PHOTO_ID_5236400648712285842" border="0" /></a>After about 15 minutes, and a good amount of stirring, the pot came to a boil. At this point we would boil the tomatoes until we determined they were cooked and soft enough to mill.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFEJYHNjTGaOTtJ-2ZBM-4EGxMsSDf8NuAhig-Ceo27oI96UAuQvxTyI9iOVoAdMH9J_rxsWUXPJ_M2cUTtWjphC0g2x8Jv_dOLohKjLKZgA4R4KfSLbhrVD238JskynKTld2BpvhVrrb/s1600-h/910.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFEJYHNjTGaOTtJ-2ZBM-4EGxMsSDf8NuAhig-Ceo27oI96UAuQvxTyI9iOVoAdMH9J_rxsWUXPJ_M2cUTtWjphC0g2x8Jv_dOLohKjLKZgA4R4KfSLbhrVD238JskynKTld2BpvhVrrb/s400/910.jpg" alt="" id="BLOGGER_PHOTO_ID_5236400576164690338" border="0" /></a>We took the tomatoes out of the pot with a large strainer basket and placed them in a bowl. We'd let them sit for a few minutes and then pour off some of the excess liquid in order to ensure that our sauce would not be too watery. In the meantime, we'd throw another batch of raw tomatoes into the boiling water. We then used a slotted spoon to feed tomatoes into the hopper of the food mill, straining out even more water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6pVWZWsPn0RlAXE9Oblyrz83ufU2-vLaStxtvh2va8OtWSgZrAmATYEX8xfRG1URvWjJlkgSfqdu_HzoFXjHLDc4ozCM_hJoLtLCgCZru3_xjRSt8JGtMZ_UKVpi7wAVX5XXueVwoFft/s1600-h/1112.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6pVWZWsPn0RlAXE9Oblyrz83ufU2-vLaStxtvh2va8OtWSgZrAmATYEX8xfRG1URvWjJlkgSfqdu_HzoFXjHLDc4ozCM_hJoLtLCgCZru3_xjRSt8JGtMZ_UKVpi7wAVX5XXueVwoFft/s400/1112.jpg" alt="" id="BLOGGER_PHOTO_ID_5236400511629532402" border="0" /></a>As the tomatoes passed through the mill, the watery pulp of the tomatoes was pressed into sauce which emptied into another pot. The seeds and peels came out of the end of the augur and we collected those in a bucket.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihg4bEyB5kz5FdRoSkskOK6BuE_-vCZyOcLATwvq1NTtjtDWvUhl4Ld1yC6upBuKEUdgRNbRyLw4OKxD_6jmxjN8LpVV-aj0o5-ncxJxhYMNSwp19q6N2ULkh4zCjpOx1xXxEtezktqdRP/s1600-h/1314.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihg4bEyB5kz5FdRoSkskOK6BuE_-vCZyOcLATwvq1NTtjtDWvUhl4Ld1yC6upBuKEUdgRNbRyLw4OKxD_6jmxjN8LpVV-aj0o5-ncxJxhYMNSwp19q6N2ULkh4zCjpOx1xXxEtezktqdRP/s400/1314.jpg" alt="" id="BLOGGER_PHOTO_ID_5236400449155364066" border="0" /></a>We then strained the seeds and peels and passed it through the mill three more times to extract the maximum amount of sauce from the tomatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUWzV_J-1pYLxlFwEbaPbDbqcZHcrOva3dZFUShffBKU4WuDPhpwXONd4Fou4e3BGqINUnPPT8hg-vt0y9Lc86ycDOauZX-6eafyLJ9YQoalmQZS-YARme11r6x1SUNcCWZHuuDehvcx2/s1600-h/1516.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUWzV_J-1pYLxlFwEbaPbDbqcZHcrOva3dZFUShffBKU4WuDPhpwXONd4Fou4e3BGqINUnPPT8hg-vt0y9Lc86ycDOauZX-6eafyLJ9YQoalmQZS-YARme11r6x1SUNcCWZHuuDehvcx2/s400/1516.jpg" alt="" id="BLOGGER_PHOTO_ID_5236400382338876034" border="0" /></a>After all the tomatoes were stewed and milled, we had about 12 gallons of sauce in 3 large pots. We added 1/2 cup of salt to each pot and then set one onto the burner, and brought it to a boil. While the sauce was coming to a boil, we set out a bunch of mason jars on a table with some basil which my extremely busy wife so graciously washed. We also finally allowed ourselves a beer at this point.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PPZBPrCTVCF2G3uez4GnEoDlTE0YCRxSst2v8REnd4GFUOy79zAwHirBabfbIKBwCsmKYNGORrdPWLCUmrYl9DFVPP-RUz5O4uu2mli_7diKqWJPnbUiYarzuj7cd3M5WGaeF9Nwj42g/s1600-h/1718.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PPZBPrCTVCF2G3uez4GnEoDlTE0YCRxSst2v8REnd4GFUOy79zAwHirBabfbIKBwCsmKYNGORrdPWLCUmrYl9DFVPP-RUz5O4uu2mli_7diKqWJPnbUiYarzuj7cd3M5WGaeF9Nwj42g/s400/1718.jpg" alt="" id="BLOGGER_PHOTO_ID_5236400312750361202" border="0" /></a>Into each mason jar we placed about a few leaves of the basil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuDKCb2Gus7u_GuFisZ-4cbEXE79amhgaImV7JqWio219wnhm7wzGVgHcKdnGx-6SKXnkrR3ThsjYHNReqYOK1tFgJFcIZCaYq3MXiQIpfC_HNn8f_dXPcqkDYxOMwKH1B5uVGPdpGZZx/s1600-h/1920.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuDKCb2Gus7u_GuFisZ-4cbEXE79amhgaImV7JqWio219wnhm7wzGVgHcKdnGx-6SKXnkrR3ThsjYHNReqYOK1tFgJFcIZCaYq3MXiQIpfC_HNn8f_dXPcqkDYxOMwKH1B5uVGPdpGZZx/s400/1920.jpg" alt="" id="BLOGGER_PHOTO_ID_5236400228245954434" border="0" /></a>Once the sauce came to a boil, we let it boil for 20 minutes, stirring every few minutes to make sure it wouldn't stick and burn on the bottom of the pot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN35rOTve6NM0S_gzByzDfW-ROUjBD2PhwLIHc5hlc8ae3q_wx_aemgsXUKTb-xW6bUuHjC7I6A5N4cCbqWBMncUPl8TUIXwaB6cTcTzGTwpyQMI8ZYZgdZlS-rk2uIkZUwha7xLNc2vb3/s1600-h/2122.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN35rOTve6NM0S_gzByzDfW-ROUjBD2PhwLIHc5hlc8ae3q_wx_aemgsXUKTb-xW6bUuHjC7I6A5N4cCbqWBMncUPl8TUIXwaB6cTcTzGTwpyQMI8ZYZgdZlS-rk2uIkZUwha7xLNc2vb3/s400/2122.jpg" alt="" id="BLOGGER_PHOTO_ID_5236400164586236530" border="0" /></a>The boiling sauce was ladled into the jars, which were filled as high as possible, and the tops were screwed on tightly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkhsde3AJDO0dbFp8dNx_1GHdQwZsgUlbumuPLQLXkAXjEpqv7Y08CMSt3VxVgAxorXR8xSo7tswxMuJVVdvo7LU4XeKf8CsvULY5xCRxTtSfSwrRVaLo9c5lnGJV0YPIPKVjrARawIW-/s1600-h/2324.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkhsde3AJDO0dbFp8dNx_1GHdQwZsgUlbumuPLQLXkAXjEpqv7Y08CMSt3VxVgAxorXR8xSo7tswxMuJVVdvo7LU4XeKf8CsvULY5xCRxTtSfSwrRVaLo9c5lnGJV0YPIPKVjrARawIW-/s400/2324.jpg" alt="" id="BLOGGER_PHOTO_ID_5236400089883787026" border="0" /></a>We then placed the hot jars into cloth lined boxes to cool, and that was that! We finished around 7 that evening, so the whole process took about 10 hours from start to finish. The sauce (which is really nothing more at this point than crushed tomatoes) is amazingly fresh tasting and bursting with tomato flavor.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOA0BMUMJ0Uq_D4tsX9B3uhu4HapYihAbvn03HlFSZB2-6Tc5FxSQrEAhn8LGEs0sc5cjgdnX8gvg5aill3QyloRQt5dJ7H5IuFsAJTn9ZjIaq6s6YdqV_LLGL0UTMtUmkJjooc4eu56ch/s1600-h/2526.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOA0BMUMJ0Uq_D4tsX9B3uhu4HapYihAbvn03HlFSZB2-6Tc5FxSQrEAhn8LGEs0sc5cjgdnX8gvg5aill3QyloRQt5dJ7H5IuFsAJTn9ZjIaq6s6YdqV_LLGL0UTMtUmkJjooc4eu56ch/s400/2526.jpg" alt="" id="BLOGGER_PHOTO_ID_5236400018312290914" border="0" /></a>It tastes great as is, makes a delicious quick sauce with garlic and oil, works wonderfully in <a href="http://theteacherlearnstocook.blogspot.com/2008/04/simple-tomato-sauce.html">my favorite spaghetti sauce</a> recipe, and is perfect on pizza (see the picture below for a sample of my first use of this year's batch). I use it in any recipe I make that calls for crushed tomatoes, which I don't need to buy in the grocery store anymore.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLW_ViHfklF1yvXmidwDPYujXQ4qE8Urp19igPi3Kc0Bg2GedBJzcUcu6Tn2CsBXREjxAEz17tg_rP7qnS3eeXyMTkDfus0YjXpvnkv__TtxeiYrC7iOPuMCJV9bpREOvNpsM-gSTGm7B/s1600-h/pizza+bianca+with+tomato+parmigiano+reggiano+and+basil.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLW_ViHfklF1yvXmidwDPYujXQ4qE8Urp19igPi3Kc0Bg2GedBJzcUcu6Tn2CsBXREjxAEz17tg_rP7qnS3eeXyMTkDfus0YjXpvnkv__TtxeiYrC7iOPuMCJV9bpREOvNpsM-gSTGm7B/s400/pizza+bianca+with+tomato+parmigiano+reggiano+and+basil.jpg" alt="" id="BLOGGER_PHOTO_ID_5237440962447214978" border="0" /></a>When it comes down to it, I really enjoy making the sauce as much as eating it. Like making bread, another process I've come to love, I get a profound sense of accomplishment throughout the experience, and feel a deeper connection to, and appreciation for, whole ingredients and how they become the foods and tastes that I love so much.Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com7tag:blogger.com,1999:blog-7682580109690661636.post-14694832948762967162008-06-25T09:07:00.016-04:002009-02-27T21:08:46.927-05:00Spaghetti with Chickpeas and Parmigiano-Reggiano<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoZsBY_Mi5xSwgV3fNyiulEHsejgbKDXm2E2SSyMZoAwe8-hJEE7VTGVg_UVOGVSONYiwrUQ-RqTRbU08qb5HdSzK_ZXFwxGhV-BSeVLoHaqhuFB5TAUf6oNTcdokzNDHXo0n9x4fFnvW/s1600-h/spaghetti+with+chick+peas.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoZsBY_Mi5xSwgV3fNyiulEHsejgbKDXm2E2SSyMZoAwe8-hJEE7VTGVg_UVOGVSONYiwrUQ-RqTRbU08qb5HdSzK_ZXFwxGhV-BSeVLoHaqhuFB5TAUf6oNTcdokzNDHXo0n9x4fFnvW/s200/spaghetti+with+chick+peas.jpg" alt="" id="BLOGGER_PHOTO_ID_5215820084679669858" border="0" /></a>Currently, there are two major issues that are affecting my cooking. The first is time, or more specifically, the lack there of, and the second issue is <a href="http://www.businessweek.com/bwdaily/dnflash/content/apr2008/db20080411_198152.htm">the rising cost of food</a>. Let me tackle these one at a time.<br /><br />My wife and I had our first child (a lovely daughter) in Fall 2006. By Spring 2007 we had adjusted nicely to having a little person in our midst. I was planning meals and shopping and prepping on the weekend and with little to no real change on my part (other than moving dinnertime up an hour to 5:00). I estimated that I had about 1 hour less to cook and blog on a daily basis, so naturally, I felt that when we had a second child, I could expect a similar reduction in time. Naively, I expected the relationship between children and time to cook to be a <a href="http://www.trinity.edu/SLIBS/MathModels/linear.htm">linear</a> one.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqRhyphenhyphenFp45yQE9zY36dByPnGX5wcBIewB90ESbBXQuMag0HTNWTx4SmnXVGOoC4uIyuhRrQFKgvZ9k3-v8AWkJbP3Dg8TdBSGaE7oySHfuJa84k6KTgKN43Dy4aTFssAH57KOzd3nNG8ZJ/s1600-h/the+amount+of+time+taken+linear.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqRhyphenhyphenFp45yQE9zY36dByPnGX5wcBIewB90ESbBXQuMag0HTNWTx4SmnXVGOoC4uIyuhRrQFKgvZ9k3-v8AWkJbP3Dg8TdBSGaE7oySHfuJa84k6KTgKN43Dy4aTFssAH57KOzd3nNG8ZJ/s400/the+amount+of+time+taken+linear.jpg" alt="" id="BLOGGER_PHOTO_ID_5215815551793846178" border="0" /></a>My wife and I had our second child (a handsome son) two weeks ago, and I've already reassessed my graph (I'm a science teacher, so naturally I love graphs). Unfortunately for my cooking and blogging, the relationship seems to be more of the <a href="http://www.trinity.edu/SLIBS/MathModels/exponent.htm">exponential</a> variety.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVC4md1EQFA9smiuW1TyXW7rvPCztqRxCBDDcqRJcyOl8RQKlYAilzD4BeaOwl43Kg-hdd8rrfr8nsfzXxhpot7G0b6x6g2nuAPgM4WpEQdxMdNaEi_HG5lOBu-vCNgwjd29BaErvefLf3/s1600-h/the+amount+of+time+taken+exponential.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVC4md1EQFA9smiuW1TyXW7rvPCztqRxCBDDcqRJcyOl8RQKlYAilzD4BeaOwl43Kg-hdd8rrfr8nsfzXxhpot7G0b6x6g2nuAPgM4WpEQdxMdNaEi_HG5lOBu-vCNgwjd29BaErvefLf3/s400/the+amount+of+time+taken+exponential.jpg" alt="" id="BLOGGER_PHOTO_ID_5215819035642543778" border="0" /></a>So instead of 2 less hours per day to cook and blog, It now seems it will be more like 4 hours less. Don't get me wrong, it's not like I need 4 hours to cook dinner on a daily basis, but I enjoy a leisurely pace when I cook. What does this all mean? Well, since I won't have quite as much time to spend preparing meals, I need to get faster, or find some quicker recipes for those especially tricky nights, or a little bit of both.<br /><br />That brings me to food prices, which are increasing all over the world. Some basic <a href="http://en.wikipedia.org/wiki/Population_ecology">population ecology</a> applies here. In regards to populations, food is what we call a density dependent resource. Since food production is relatively constant at this point in human history and most arable land is in use, competition for food increases as population increases. In other words, the more members of the population, the harder it is to feed everybody. Well, take a look at what has happened to the <a href="http://www.census.gov/ipc/www/idb/worldpopinfo.html">world human population over the last 58 years (and projected over the next 42)</a>. More people means more food, and with most of our productive land maxed out, and things like the unpredictability of climate affecting farm yields, our <a href="http://www.iht.com/articles/2007/12/17/europe/food.php">world food supply is perilously thin</a>.<br /><br />Food prices would naturally increase as the population growth out paces production anyway, but it looks even worse due to the relatively recent phenomenon of cheap food. The <a href="http://en.wikipedia.org/wiki/Green_Revolution">Green Revolution</a> allowed humans to produce more food than ever before, which drove down prices, enabling rapid population growth. Unfortunately, many of the advances of the Green Revolution (such as heavy use of pesticides and petroleum-based fertilizers) are <a href="http://www.fao.org/kids/en/revolution.html">unsustainable</a>. What does it all mean? Basically, the methods by which we cheaply produce mass quantities of food are totally unsustainable and as we revert/convert to other methods of production, there will be inevitable price increases. Yet the world has gotten used to cheap food over the last 60 years, and now access to cheap food is viewed as a natural born right by most, especially Americans (along with cheap energy, cheap water, cheap products, etc.). Well, it appears that the <a href="http://news.bbc.co.uk/2/hi/business/7425078.stm">long era of cheap food is over</a>. A major shift in thought along with a deep examination of needs versus wants seems to be in the cards for the human species.<br /><br />So I have been trying to stock my pantry and come up with some new, quicker meals that might save me a little money as well. An excellent choice to address both of these issues is beans. Beans are a relatively cheap source of protein (especially if you buy them dried, and the soaking is all hands off time) that can be combined with whole grains to provide extremely healthy, fast meals that feature complete proteins. We really like chick peas at my house, so <a href="http://www.cookthink.com/recipe/5307/Linguine_With_Chickpeas_And_Parmesan">this recipe for linguine with chickpeas and parmesan</a>, with just 5 ingredients and 5 minutes of prep time is a real winner.<br /><div style="text-align: center;">______________________________<br /></div><br />Put a pot of water on to boil. When the water is boiling, add some salt and heat a few tablespoons of olive oil in a large skillet. Toss the spaghetti in the boiling water and cook until <span style="font-style: italic;">al dente</span>. When the oil is shimmering, add the chickpeas and the crushed red pepper, and toss frequently.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4lmDfh4JXkdW38qOhjEbP_8kOJps2D_C6hPbiuUUPYGA6HCdQQ-2Jdm_8xiYKZoFO5QNYI1muMPVI8kMuFsdg8fSAlSrdLWt6ETJZVk-rILZHp3FIrAs48wjDiNpHLfLOtO9RdcxyvhO/s1600-h/12.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4lmDfh4JXkdW38qOhjEbP_8kOJps2D_C6hPbiuUUPYGA6HCdQQ-2Jdm_8xiYKZoFO5QNYI1muMPVI8kMuFsdg8fSAlSrdLWt6ETJZVk-rILZHp3FIrAs48wjDiNpHLfLOtO9RdcxyvhO/s400/12.jpg" alt="" id="BLOGGER_PHOTO_ID_5215805564078313218" border="0" /></a>Before you drain the spaghetti, reserve 1/3 cup of the pasta water and add it to the chickpeas. Simmer until the water is just about all evaporated then add the drained pasta and toss to combine everything.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnN1qGG0sMU5N6t2p8PCQv89qUfLDDL97B0Oc6nL2q6AMZAfaKf4LtG-XrGJzDcS3RRgQTbJG6uZuKWh1_jhKhQkTRU39KxaFYl0Wjb9_i6LP8YAzzgMKwdVCS9uWCBCgwI7KQ7jdOFl_r/s1600-h/34.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnN1qGG0sMU5N6t2p8PCQv89qUfLDDL97B0Oc6nL2q6AMZAfaKf4LtG-XrGJzDcS3RRgQTbJG6uZuKWh1_jhKhQkTRU39KxaFYl0Wjb9_i6LP8YAzzgMKwdVCS9uWCBCgwI7KQ7jdOFl_r/s400/34.jpg" alt="" id="BLOGGER_PHOTO_ID_5215805437808411122" border="0" /></a>Stir in the Parmigiano and remove the pan from the heat. I like to use <a href="http://en.wikipedia.org/wiki/Parmesan_cheese">Parmigiano-Reggiano</a> (<a href="http://www.365cheeses.com/2006/11/1_parmigianoreggiano_1.html">the undisputed king of cheese according to Mario Batali</a>), but it is pretty expensive, so a domestic parmesan cheese is an acceptable alternative in the spirit of thrift (and reducing <a href="http://en.wikipedia.org/wiki/Food_miles">food miles</a>). Add some black pepper, a little salt, and a little more olive oil. Toss everything together and serve.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2KFJzuNoUk1bz57ofvytttNqJJ07JV_IZnQl5QMwZSctsvJmMlekqtKf6CTErFmbmzMwrPOzpe71EnFRU8lBdGk727uiiG3lTPehUYfH02-XUvmmqJTRgWjTWP5F1vXCd-PRRxNqePYZ/s1600-h/56.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2KFJzuNoUk1bz57ofvytttNqJJ07JV_IZnQl5QMwZSctsvJmMlekqtKf6CTErFmbmzMwrPOzpe71EnFRU8lBdGk727uiiG3lTPehUYfH02-XUvmmqJTRgWjTWP5F1vXCd-PRRxNqePYZ/s400/56.jpg" alt="" id="BLOGGER_PHOTO_ID_5215805359136549378" border="0" /></a>Increase the amount of crushed red pepper for a little more kick, or maybe add a minced garlic clove or two with the chick peas for a slightly different take. This dish comes together extremely quickly, and is composed entirely of pantry items, so stock up when the sales are good, and cut back on the weekly grocery bill.<br /><div style="text-align: center;">______________________________<br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Spaghetti with Chick Peas and Parmigiano-Reggiano</span> (adapted from <a href="http://www.cookthink.com/">cookthink.com</a>)<br /><span style="font-style: italic;">5 minutes prep - 30 minutes total - Makes 2 large portions</span><br /><ul><li>1/2 pound whole wheat spaghetti</li><li>3 tablespoons olive oil plus more for drizzling</li><li>1 15 ounce can of chickpeas, drained and rinsed</li><li>1/4 teaspoon crushed red pepper flakes</li><li>1/2 cup freshly grated Parmigiano-Reggiano<br /></li><li>salt and fresh ground black pepper</li><li>extra cheese for grating at the table (Parm, Romano, Grana Padano, etc)</li></ul><ol><li>Fill a large pot with water, bring to a boil, add 2 teaspoons of salt</li><li>Heat the oil in a large skilled over medium-high heat</li><li>Add the spaghetti to the water and cook until al dente</li><li>Add the chickpeas to the skillet with the red pepper and saute tossing frequently for 4 to 6 minutes</li><li>Before draining the spaghetti, reserve 1/3 cup of the pasta water, add it to the skillet and simmer until it is just about evaporated</li><li>Drain the spaghetti</li><li>Add the spaghetti to the skillet, toss to combine everything</li><li>Mix in the grated cheese and remove the pan from the heat</li><li>Add about 1/4 teaspoon salt and ground black pepper plus a little more olive oil (no more than a tablespoon) to coat the spaghetti, toss to combine everything and serve with extra cheese to grate over the top</li></ol><div style="text-align: center;">_____________________________<br /><br /><div style="text-align: left;">This dish is my second submission to <a href="http://www.prestopastanights.com/">Presto Pasta Nights</a>, a site originally dreamed up by Ruth of <a href="http://onceuponafeast.blogspot.com/">Once Upon a Feast</a>, who is again playing host this week. Be sure to check <a href="http://onceuponafeast.blogspot.com/">the site</a> on Friday, July 4th for this week's roundup!<br /><br /></div></div></div></div>Darronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com2tag:blogger.com,1999:blog-7682580109690661636.post-68155015869652610642008-06-06T06:08:00.012-04:002009-02-27T20:37:14.249-05:00Pan-Glazed Chicken with Basil<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WEjLA8E0jd25h4u5HExJavdQdiECN1MpqnKANIfE73MKmZ5TYISB68kIj-pQK1OMbJubAeSGXjOXKXE4ZYNot3gro6wA3jm0v9UzbfD81o_MpisUhLBsWlFIK6J-gC2UCx8LPZE68na2/s1600-h/pan+glazed+chicken+with+basil.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WEjLA8E0jd25h4u5HExJavdQdiECN1MpqnKANIfE73MKmZ5TYISB68kIj-pQK1OMbJubAeSGXjOXKXE4ZYNot3gro6wA3jm0v9UzbfD81o_MpisUhLBsWlFIK6J-gC2UCx8LPZE68na2/s200/pan+glazed+chicken+with+basil.jpg" alt="" id="BLOGGER_PHOTO_ID_5209530587429165922" border="0" /></a>Looking for quick, easy, and healthy? Look no further than the <a href="http://www.amazon.com/Weight-Watchers-Ingredient-Minute-Cookbook/dp/0848725255">Weight Watchers 5 Ingredient 15 Minute Cookbook</a>. Weight Watcher's emphasis on portion control means you can cook the recipe for the desired number of persons (and this recipe is easy to scale up or down depending on your need), and as long as your eating the recommended serving, there's no way you can overdo it. Even if you eat two servings, you're still in pretty good shape. I've tried a few recipes out of this book, and they are all easy (although 15 minutes is a stretch if you're a slow, take-your-time to make sure everything is perfect cook - like me) but this one is my favorite so far. It's amazing how the right combination of ingredients can provide amazing flavor, and this recipe marries <a href="http://en.wikipedia.org/wiki/Balsamic_vinegar">balsamic vinegar</a>, honey and basil with outstanding results. The only other things you need are some boneless, skinless, chicken parts, some salt and pepper, and a little olive oil.<br /><div style="text-align: center;">_______________________________<br /></div><br />Start with four boneless, skinless chicken breasts, about 6 ounces each (this is pretty small, so you might have to slice 2 large breast pieces in half). I'm sure boneless thighs would be excellent as well, if you don't mind the dark meat, a few extra calories, and a lot more flavor.<br /><br />I've have to digress a bit here and relate a quick story. Last week when I was shopping for this recipe, I was contemplating my chicken purchase in the store. There was a package of organic boneless, skinless breasts which was a little over 1 1/2 pounds for about $8 and then right next to it there was a 5 lb organic roaster for roughly the same price. Now, the week before when I made <a href="http://theteacherlearnstocook.blogspot.com/2008/05/barbecued-chicken-and-cole-slaw.html">barbecued chicken</a>, I bought the parts already cut up to save time since I was making a whole bunch of <a href="http://theteacherlearnstocook.blogspot.com/2008/06/bretzel-rolls.html">other stuff</a> (and I felt sufficiently guilty for doing so), but this time I bought the whole bird (much more economical and much less wasteful). I used the breasts to make the pan-glazed chicken, froze the legs and thighs for later use, made 2 quarts of stock from the carcass, and was able to pick enough meat off the boiled carcass to make 3 days worth of chicken salad for my daughter. You hear a lot these days about <a href="http://www.startribune.com/business/19093679.html?location_refer=Business">food prices</a>, and everybody should be concerned about the <a href="http://www.economist.com/displaystory.cfm?story_id=10250420">underlying causes of these problems</a>, but it is possible to get a lot more for your money (and to help the environment too) if you're willing to do a little extra work, and cutting up a whole chicken really isn't THAT hard. Just do it like this:<br /><br /><div style="text-align: center;"><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/sy6P3E84Dqs&hl=en"><embed src="http://www.youtube.com/v/sy6P3E84Dqs&hl=en" type="application/x-shockwave-flash" height="344" width="425"></embed></object><br /></div><br />Okay, digression over (I could go on for another hundred pages about what we're doing to the environment for the sake of "convenience," but I won't - I will show you <a href="http://www.greenlivingtips.com/articles/149/1/Impact-of-convenience-packaging.html">this</a> though). So where was I? Oh yes, the chicken. In addition to your chicken, you'll need to chop some fresh basil, and mix together the balsamic vinegar and honey in a small bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHRHGlNtxRovPSk9DPel3FV5Mg-ctKSBWtnxogbzCLtzjxqQ8a1auyvQMZc47Mm5_o_m_gnmZKTm-p1HzVMbSROAFz-HrSdm5xVtDShjU8g3NZ3euSVCsHXD6XdE9ic5miHUR0DI_4HpQ/s1600-h/12.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHRHGlNtxRovPSk9DPel3FV5Mg-ctKSBWtnxogbzCLtzjxqQ8a1auyvQMZc47Mm5_o_m_gnmZKTm-p1HzVMbSROAFz-HrSdm5xVtDShjU8g3NZ3euSVCsHXD6XdE9ic5miHUR0DI_4HpQ/s400/12.jpg" alt="" id="BLOGGER_PHOTO_ID_5209519030599318946" border="0" /></a>Heat 2 teaspoons of olive oil in a pan over medium heat. Sprinkle the chicken on one side with a little salt and pepper. When the oil is good and hot, it should be shimmering, but not smoking, add the chicken pieces placing the side you salted down in the pan. Sprinkle salt and pepper on the other side of the chicken.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0djHZRbC8nLONgkROgstlxFsjDK8VS5gNAC188ZPUJtNmXa25z405zRxyhY5EgPyy_p2XZ536rwUQ5XtmO8kMO5kLiQgn0EwBbQSDSEtwPkLx2g6nSFE4mW6OTUuE2OCkqeIWBej_ckiG/s1600-h/34.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0djHZRbC8nLONgkROgstlxFsjDK8VS5gNAC188ZPUJtNmXa25z405zRxyhY5EgPyy_p2XZ536rwUQ5XtmO8kMO5kLiQgn0EwBbQSDSEtwPkLx2g6nSFE4mW6OTUuE2OCkqeIWBej_ckiG/s400/34.jpg" alt="" id="BLOGGER_PHOTO_ID_5209518971827558466" border="0" /></a>Cook the chicken without moving it for a few minutes, until it begins to become nice and golden brown. Turn the chicken over and cook for a few more minutes. Add the vinegar/honey mixture and the basil, stir it around, and cook for 1 minute, turning the chicken once to coat it in the glaze.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrXBG-gQHardDsENIOoYcbFQP5baI1x36l2KdO8BlYftDVwExc9zKvXJ4LYFtfx_T-7zvCFAZLZ4qB44XaFEdD-ttM-SzOhSVFcij9ahz0fOHh2xIseEcsBXNnql5O7JvLRtfR-h23UIP/s1600-h/56.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrXBG-gQHardDsENIOoYcbFQP5baI1x36l2KdO8BlYftDVwExc9zKvXJ4LYFtfx_T-7zvCFAZLZ4qB44XaFEdD-ttM-SzOhSVFcij9ahz0fOHh2xIseEcsBXNnql5O7JvLRtfR-h23UIP/s400/56.jpg" alt="" id="BLOGGER_PHOTO_ID_5209518916318046610" border="0" /></a>Serve the chicken with some of the glaze drizzled over the top. This chicken goes great over rice, as the glaze mingles nicely with the rice and imparts it's deliciously sweet yet tangy flavor. Bu I'd bet you can serve this chicken with any starch/vegetable combo you can imagine, and you don't really have to worry about flavoring the sides beyond a little seasoning, because the pan glaze from the chicken will do the work for you. This time I served it with some oven-roasted potatoes and some plain steamed broccoli, and it was quite a hit. Now if you'll excuse me, I have to go cut up another chicken, because I'm making <a href="http://dinnersforayear.blogspot.com/2007/04/dinner-20-barbecued-asian-chicken.html">these</a> for dinner.<br /><div style="text-align: center;">_______________________________<br /></div><br /><span style="font-weight: bold;">Pan-Glazed Chicken with Basil</span> <span style="font-size:85%;">(adapted from Weight Watchers 5 Ingredient 15 Minute Cookbook)</span><br /><span style="font-style: italic;">20 to 30 minutes - makes 4 servings for a light dinner or 2 servings if you're really hungry</span><br /><ul><li>About 1 1/2 pounds of boneless, skinless chicken breasts cut into 4 pieces about 6 ounces each</li><li>1 1/2 tablespoons honey</li><li>3 tablespoons balsamic vinegar</li><li>3 tablespoons chopped fresh basil</li><li>salt and pepper</li><li>2 teaspoons of olive oil</li></ul><ol><li>Pat your chicken pieces dry (slice them in half if they are really thick) and place them on a plate</li><li>Combine the honey and vinegar in a small bowl, stir well to dissolve the honey</li><li>Heat the oil in a large, non-stick skillet over medium heat</li><li>Sprinkle the top side of the chicken with salt and pepper</li><li>When the oil is hot, place the chicken in the pan salted-side down, sprinkle the other side with salt and pepper<br /></li><li>Cook without moving for 5 minutes, or until the chicken is nice and golden brown*</li><li>Turn the chicken and cook for 5 additional minutes*</li><li>Add the honey/vinegar mixture to the pan along with the basil, stir to combine all ingredients</li><li>Cook for 1 minute, turning the chicken to coat it in the glaze</li><li>Serve the chicken immediately drizzled with extra glaze</li></ol>*The cooking time in this recipe is an estimate based on boneless breast pieces about 1/2 to 3/4 inches in thickness and may need to be adjusted for slightly thinner or thicker cutsDarronhttp://www.blogger.com/profile/04598588598631808789noreply@blogger.com1