tag:blogger.com,1999:blog-3149010334371440612024-03-13T02:34:22.630-04:00Persimmon and PeachA Culinary & Craft JournalUnknownnoreply@blogger.comBlogger184125tag:blogger.com,1999:blog-314901033437144061.post-61206926459058887662015-08-18T16:02:00.000-04:002015-08-18T16:02:04.905-04:00It's been a while! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfauen-gAJVeGZhTo5MEM1e7gMLY7AN-IwK6bXpPJEiau5Xz4P6_TWRxo0QpUQWDC4Rbh7h0QBo3rpBLvRqkEBfd7UZfj7zpzBRvkGSMBxRNIAduNYgmnCwvQxTiE1OPe2bJT0SmW4H7eM/s1600/11796377_10153192997394440_5700742258773749824_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfauen-gAJVeGZhTo5MEM1e7gMLY7AN-IwK6bXpPJEiau5Xz4P6_TWRxo0QpUQWDC4Rbh7h0QBo3rpBLvRqkEBfd7UZfj7zpzBRvkGSMBxRNIAduNYgmnCwvQxTiE1OPe2bJT0SmW4H7eM/s640/11796377_10153192997394440_5700742258773749824_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>That's me sporting the over-sized chef's toque, second row, third from the left.</i></td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif;">For the better part of the past year, I've been working full time while attending the Professional Culinary Arts program at the <a href="http://www.internationalculinarycenter.com/"><span style="color: black;">International Culinary Center</span></a> (founded as the French Culinary Institute). It's been an incredible whirlwind of an experience and an unforgettable</span><span style="font-family: Georgia, 'Times New Roman', serif;"> opportunity to work and learn alongside a talented (and rowdy) bunch of classmates. Not to mention an honor to be taught by world-renowned chefs! However, one of the most exciting parts about finishing school is using the skills I've learned to cook whatever I feel like, without said chefs creeping up behind my shoulders watching my every slice and dice. (I still hear advice and critiques from the chefs in my head, no doubt a lingering </span><em style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19.5px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">— </em><span style="font-family: Georgia, 'Times New Roman', serif;">albeit peculiar </span><em style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19.5px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">—</em><span style="font-family: Georgia, 'Times New Roman', serif;"> side effect of culinary school.)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This week was the first moment I had a chance to come up for air, and frankly, I didn't know what to do with myself. I quickly seem to have forgotten the long list of things I wanted to accomplish post school that started with the familiar phrase, "When I'm finished with school I'm going too______." In reality, I find myself watching obscure documentaries on Netflix and reveling in time well-wasted, for now anyway. I have a huge stack of cookbooks and food magazines that eagerly await my eyes.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Now that my schedule has drastically freed up, I'll to be paying some long-overdue attention to Persimmon & Peach. I hope your summer has been lively and adventurous and I'll see you back here soon!</span></div>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-314901033437144061.post-38832515527455619952014-05-31T18:28:00.000-04:002014-05-31T18:28:02.212-04:00Mussels on the Half Shell, Gratinéed<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvPs4h3iZR-_XLcbO2J7jcHFcb7MA43lza6TnpfzVFsUOvYGt1aaRYH8EeisuVhyphenhyphen_nc75eiDPWXPOxaw9Mogz0vdLxFyS10KR56985dR9xiQJcOsEw7yMKp0rNY6N-56Ub4O4pqPVLh13/s1600/P1014295-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvPs4h3iZR-_XLcbO2J7jcHFcb7MA43lza6TnpfzVFsUOvYGt1aaRYH8EeisuVhyphenhyphen_nc75eiDPWXPOxaw9Mogz0vdLxFyS10KR56985dR9xiQJcOsEw7yMKp0rNY6N-56Ub4O4pqPVLh13/s1600/P1014295-2.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I came across this recipe for mussels gratinéed, or moules </span><span class="Apple-style-span" style="line-height: 18px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">à </span></em></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">la proven</span><span class="Apple-style-span" style="line-height: 18px;"><em style="font-style: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ç</span></em></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ale, in Julia Child's classic, <i>Mastering the Art of French Cooking</i>. I'd tagged the page a while back and saw it the other day when Aaron and I were in the mood for mussels. It's a nice alternative to steamed mussels; the buttery breadcrumb topping provides a contrasting texture and a satisfying crunch. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAStN0_qSOl7bPLGjggCYFs6akiVwJYe33qzfFLCTZw3IWT4tDKL8DdaliLvVplp-Mci_VndcBTPQeapag41u6nEXiPCfu2XpwT_Gi_ZyvLFAU7ZH-e_YCPahC9M5j8yYKBraC4pHttEpq/s1600/P1014233-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAStN0_qSOl7bPLGjggCYFs6akiVwJYe33qzfFLCTZw3IWT4tDKL8DdaliLvVplp-Mci_VndcBTPQeapag41u6nEXiPCfu2XpwT_Gi_ZyvLFAU7ZH-e_YCPahC9M5j8yYKBraC4pHttEpq/s1600/P1014233-2.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQNsmwm7KKE8w4qnUvubKYC0TMr4FKiNP8Lu9BiACkgfLKEFmjaJMfrIxYk8frymWeIJcI9rsFvAykyQR3anPFa-2T3MX5Hikieo9b7g9VqiPQrgNGaZcVi77BU8W94qQSUI9qcvh5wp9/s1600/P1014240-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQNsmwm7KKE8w4qnUvubKYC0TMr4FKiNP8Lu9BiACkgfLKEFmjaJMfrIxYk8frymWeIJcI9rsFvAykyQR3anPFa-2T3MX5Hikieo9b7g9VqiPQrgNGaZcVi77BU8W94qQSUI9qcvh5wp9/s1600/P1014240-2.jpg" height="480" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is a great way to prepare mussels if you're serving a crowd, or even over pasta for a dinner of four. It's host-friendly in that you can steam the mussels, cover them with the breadcrumb topping, and refrigerate until your guests arrive. Simply place them under the broiler for 5 minutes and they're ready to be served.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Aaron and I had these for lunch last week and devoured them like vultures; I'm glad there was no one else around to witness our glutinous downfall. I swear there are few things better on earth than mussels dripping with butter, shallots, fresh herbs, and crispy breadcrumbs, especially when paired with a cool glass of dry white wine.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>MUSSELS ON THE HALF SHELL, GRATIN<span class="Apple-style-span" style="line-height: 18px;"><em style="font-style: normal;">É</em></span>ED</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yield: About 94 mussels</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>For the Breadcrumb Topping</b></i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 sticks (1/2 pound) unsalted butter, at room temperature </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 garlic cloves, minced</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 medium shallots, minced</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup chopped fresh parsley</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup panko breadcrumbs</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salt and freshly ground black pepper, to taste</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>For the Mussels</b></i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 pounds mussels, scrubbed </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon kosher salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups dry white wine</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 bay leaf</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 to 3 sprigs fresh flat-leaf parsley</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons chopped chives, for garnish</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>For the Breadcrumb Topping</i></b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Using a wooden spoon, beat the butter in a medium bowl until it is light and creamy. Beat in the garlic, shallot, parsley, and breadcrumbs. Season to taste with salt and pepper. Cover with a sheet of plastic wrap and refrigerate until ready to use (alternatively, spoon the topping mixture into a pastry bag fitted with a 1/2-inch piping tip or a plastic zip-top bag cut with a 1/2-inch opening).</span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><i>For the Mussels</i></b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sort through the mussels and discard any that are not firmly closed. Using a paring knife, scrape off the "beard", if any, along the seam of the mussels. Place the mussels in a large bowl and sprinkle with the salt. Add enough cold water to cover, and allow the mussels to soak for 20 minutes. Drain the mussels. If any sand remains at the bottom of the bowl, soak them again. Repeat until no more sand remains.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine the wine, bay leaf, and parsley sprigs in a large pot. Bring the wine to a boil for 2 minutes. Add the cleaned, drained mussels, cover the pot and give it a good shake. Let the mussels cook for 3 minutes, or until they just begin to open. Remove the pot from the heat and allow the mussels to cool slightly.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the broiler. Discard the empty shell halves and arrange the mussels on an aluminum foil-lined sheet pan. Pipe or spoon 1 teaspoon of the topping mixture onto each of the mussel halves. Place the mussels under the broiler for about 5 minutes, or until the butter has melted and the bread crumbs are lightly browned. Sprinkle the mussels with the chives and serve immediately.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-40044644499460767222014-03-30T23:59:00.000-04:002014-03-30T23:59:14.383-04:00Preserved Meyer Lemons<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preserved lemons, most often associated with Middle Eastern and North African cuisine, make a flavorful addition to many dishes. In fact, preserved lemons appear in several cuisines, the world over. In Morocco, preserved lemons are traditionally incorporated into tagines or stews, fish dishes, and couscous. The unique tart and salty lemons add a great depth of favor to many American dishes as well, particularly throughout the spring and summer.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If seeing the word "preserved" sends a shiver down your spine, never fear! In fact, you need no previous knowledge of preserving or canning to master this recipe. Essentially, the lemons are preserved packed in salt, making this recipe so simple, a child could do it! There's no fretting over whether the jar sealed properly or not etc.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You may be asking, "why preserve lemons at all?" That's not a bad question, seeing as lemons are in abundance all year long; preserving them seems unnecessary. For me, it's</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> nice to know you always have them on hand. In addition, t</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">he preserving process makes the lemon rinds entirely soft and edible, as well as intensely lemony. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Since Meyer lemon rinds are softer than the conventional variety to begin with, they're an ideal choice for preserving. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Also, it's a great way to enjoy Meyer lemons all year long, as they have a relatively short season. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've kept the seasonings in my version pretty basic to accommodate a variety of dishes. But f</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">eel free to add other spices to the lemons, such as mustard seed, cinnamon, and cloves</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Preserved lemons are particularly tasty finely diced and added to </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salad, dressings, salsa, ceviche, and even gremolata</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Quite simply, they can be incorporated in anything where fresh ones are, so the possibilities are endless!</span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">PRESERVED MEYER LEMONS</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Adapted from <i><a href="http://www.amazon.com/The-River-Cottage-Preserves-Handbook/dp/158008172X/ref=sr_1_1?ie=UTF8&qid=1395545159&sr=8-1&keywords=the+river+cottage+preserves+handbook">The River Cottage Preserves Handbook</a></i>, by Pam Corbin and <i><a href="http://www.amazon.com/Tart-Sweet-Canning-Pickling-Recipes/dp/1605293822/ref=sr_1_1?s=books&ie=UTF8&qid=1395545195&sr=1-1&keywords=tart+and+sweet">Tart and Sweet</a></i>, by Kelley Geary and Jessie Knadler </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yield: 2 pint jars or 1 quart jar</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10 to 12 Meyer lemons</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Kosher or sea salt, as needed</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon whole black peppercorns</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 bay leaves</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sterilize 2 pint canning jars or 1 quart canning jar (submerge them by 1 inch in a large pot of boiling water for 10 minutes). Put 1 tablespoon salt, 1/2 teaspoon peppercorns, and 1 bay leaf into the bottom of each jar (or 2 tablespoons salt, 1 teaspoons peppercorns and 2 bay leaves is using a 1 quart jar).</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Juice two of the lemons and set aside. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cut 1/4 inch from both ends of the remaining lemons. Cut a deep X in the lemons lengthwise, being careful not to trim all the way through (leave about 1/2 inch uncut so they're still attached on one end). The lemons should resemble a four-petal tulip. Pack each lemon opening with as much salt as possible (don't worry, you can't overdo it). </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tightly pack the lemons into the jar(s), squishing them down with a wooden spoon to release their juices. Top the lemons with enough lemon juice to cover, leaving a head-space of 1/2 inch. Wipe the rims with a clean damp cloth and secure the lids.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Leave the jar(s) to sit out at room temperature for about a month. Continue pushing down the lemons with a wooden spoon every few days, adding fresh lemon juice to cover as needed. After a month, when the lemon rinds have softened, transfer the jars to the refrigerator, where they will keep for up to a year. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Notes:</span><br />
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<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If the lemons seem especially waxy, blanch them in a pot of boiling water for 30 seconds to remove their wax. Wipe them dry with a clean cloth before proceeding with the recipe. </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Give the preserved lemons a quick rinse to remove the excess salt before adding them to your favorite dishes.</span></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-85821126308049546132014-01-26T13:20:00.003-05:002014-01-26T13:25:43.246-05:00Creole Jambalaya<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://1.bp.blogspot.com/-ulXey708ScA/UrSYs8wQvvI/AAAAAAAAGNg/v81A4Plu4Ew/s1600/P1014026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ulXey708ScA/UrSYs8wQvvI/AAAAAAAAGNg/v81A4Plu4Ew/s640/P1014026.JPG" height="480" width="640" /></a></span></div>
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I thought jambalaya would be the perfect comfort food to make last week on a snowy winter's night. In fact, it's an ideal meal to make throughout the winter months; it's a filling one pot meal that really sticks to your bones. For inspiration and guidance I referred to Howard Mitcham's <i>Creole Gumbo and All that Jazz</i> and Paul Prudhomme's <i>Louisiana Kitchen</i></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, two holy grails when it comes to Louisiana cooking.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">According to Mitcham's <i>Creole Gumbo</i>, and John D. Folse's <i>The Encyclopedia of Cajun and Creole Cuisine,</i> the now famous Creole-Cajun stew is a close cousin to Spanish paella. In the early 18th century, Spanish settlers brought paella to New Orleans, but since traditional Spanish ingredients for the dish- such as clams, mussels and saffron- were not available, the recipe was adapted using indigenous ingredients. Oysters and crawfish replaced clams and mussels, and saffron, an expensive and difficult commodity to come by in the New World, was often substituted with tomatoes. Jambalaya was also influenced by Africans living in Louisiana, who called their rice 'yaya.' The French later named the dish 'Jambon a la Yaya' (meaning ham with rice), which was later shortened to simply, 'jambalaya'. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Though many variations and methods of the dish exist, jambalaya was traditionally made by adding rice to leftovers or other odds and ends that happened to be lying around the kitchen in order to stretch them as long as possible. Many poor Cajun families likely ate jambalaya several times a week out of necessity, particularly during the Depression. Later, it was </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">popularized outside of Louisiana by the hit Hank William's song,</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Jambalaya</i> and has</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> since become a celebrated classic. Though the list of ingredients looks long, making this dish as it is intended- using leftover chicken and a few stray slices of deli ham etc.- cut down on its intimidation factor and make it more practical. For more Louisiana dishes see <b><a href="http://persimmonandpeach.blogspot.com/2012/02/new-orleans-shrimp-etouffee.html">here</a></b>.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>CREOLE JAMBALAYA</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Adapted from <i>Creole Gumbo and All That Jazz</i>, by Howard Mitcham and <i>Chef Paul Prudhomme's Louisiana Kitchen</i>, by Paul Prudhomme</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serves 8 to 10</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 (16 ounce) cans beef broth, plus more as needed</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons (1/2 stick) unsalted butter</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 pound Andouille sausage, cut into 1/2-inch rings (<i>see notes below</i>)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 pound smoked ham, diced</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons flour</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 medium white onions, finely chopped</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 to 3 large scallions (white and green parts), chopped</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup finely chopped green bell pepper</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup finely chopped celery</span></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 garlic cloves, minced</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 (28 ounce) can whole plum tomatoes, drained and chopped</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 bay leaf</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon dried or fresh thyme</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon ground cumin</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon ground cloves</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 teaspoon ground allspice</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 to 1/4 teaspoon cayenne pepper </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 pound cooked chicken, diced</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 pounds shrimp, peeled (reserve the shells for another use, such as seafood stock)</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups long grain white rice</span></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salt and freshly ground black pepper, to taste</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bring the beef broth to a boil in a small saucepan. Cover, remove from heat, and set aside. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Melt the butter in a large pot or Dutch oven over medium heat. Add the sausage and ham and cook, stirring occasionally, until they are lightly browned. Stir in the flour. Add the onions, scallions, green pepper, celery, and a pinch of salt, and cook until the vegetables are soft and almost translucent, about 8 minutes. Add the garlic and cook for 1 minute more.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Stir in the chopped tomatoes along with any juices that have accumulated on the cutting board. Add the bay leaf and stir in the thyme, cumin, cloves, allspice, and cayenne. Add the hot beef broth to the pot and stir to incorporate. Add the shrimp and chicken. Stir in the rice and season to taste with salt and pepper. There should be enough liquid in the pot to just cover the ingredients. Add more broth or water, as necessary.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bring the liquid to a boil, then reduce the heat to low and cover. Cook the rice at a low simmer, occasionally stirring and scraping the bottom of the pot until done, 30 to 35 minutes. Jambalaya should be moist, but not soupy. Taste to adjust seasonings and serve with a cold beer or glass of full-bodied red wine. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Notes:</span></div>
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<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you can't find Andouille sausage at your local butcher or market, substitute it with another smoked pork sausage, such as kielbasa. </span></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-75465001504480923662014-01-18T13:17:00.001-05:002014-01-18T13:17:40.038-05:00Carbonnades à la Flamande<div style="text-align: justify;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Carbonnades à la flamande, or simply, carbonnade, is a classic Belgian stew made from beef and onions braised in beer. It is a close cousin to the red wine-based French <b><a href="http://persimmonandpeach.blogspot.com/2013/01/boeuf-bourguignon.html">boeuf bourguignon</a></b> minus the carrots and mushrooms, though you could certainly add them if you wanted to break with tradition. The stew is traditionally flavored with a little brown sugar and a splash of apple cider vinegar or mustard, which further compliment its unique sweet and sour flavor.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I first made this dish when I spotted it flipping through Julia Child's</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i> 'Mastering the Art of French Cooking' </i></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">a number of years ago</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>. </i></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It's a great winter dish, especially when there's a polar vortex upon us! I find it's a nice break from the more common red wine-based stews and braises that are typical throughout the season. Traditionally, the type of beer used most likely depended on the region in which the dish was cooked. Keeping that in mind, I've never been too obsessive over which beer to use. Over the years I've used different varieties, but I most commonly use a dark Belgian-style ale. Try a few types of Belgian beers and see what you prefer (don't judge, but I've even used Miller Highlife in a pinch, and though it wasn't as rich or dark as an Abbey-style beer, it still tasted great. However, a darker, slightly bitter-sour tasting beer is ideal). </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As with most braises, low and slow is key. I made this stew first thing in the morning and reheated it for dinner later in the day. It tastes even better a day or two after cooking, making it a great guest-friendly meal to be prepared in advance. Serve carbonnade with some crusty bread, potatoes or buttered noodles, and of course, a Belgian-style beer (or a full bodied red, if you prefer)!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>CARBONNADES </b></span><span class="Apple-style-span" style="line-height: 19px;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">À</span></b></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b> LA FLAMANDE </b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Adapted from <i>Mastering the Art of French Cooking</i></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, Child, Bertholle, Beck </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serves 6</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 to 3 cups beef broth</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons olive oil or vegetable oil, plus more as needed</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 slices (about 4 ounces) thick-cut bacon, diced</span></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 pounds chuck roast, cut into 2-inch by 4-inch slices, about 1/2-inch thick</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salt and freshly ground black pepper, as needed</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">All-purpose four, as needed</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 pounds yellow onions (about 5 medium), sliced 1/4-inch thick</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 garlic cloves, minced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 pint (2 cups) dark Abbey-style Belgian beer</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons brown sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 sprigs flat leaf parsley</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 sprigs thyme</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 bay leaf</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoon unsalted butter, at room temperature</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons all-purpose flour </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons apple cider vinegar (or red wine vinegar)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon chopped flat leaf parsley, for garnish</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Preheat the oven to 275°F. </span></div>
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</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Bring the beef broth to a simmer in a small saucepan, shut off the heat, and cover the pot to keep warm. Set aside.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">In a large Dutch oven or pot, heat 1 tablespoon olive oil or vegetable oil over medium heat. Add the bacon, stirring occasionally, until it has begun to brown. Use a slotted spoon to transfer the bacon to a large plate or casserole dish. Set aside. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thoroughly dry the cut beef with paper towels (to ensure good browning) and generously season with salt and pepper. In a large bowl, toss the beef with just enough flour to lightly coat. Add another tablespoon of olive oil or vegetable oil to the pot. Quickly saute the beef in small batches over medium heat until it is nicely browned on both sides. Transfer the meat to the plate or casserole dish with the bacon. Continue sauteing in the same manner until all the beef is browned, adding more olive oil or vegetable oil as necessary. Set aside.</span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add the onions to the pot and saute </span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">over medium heat, stirring occasionally, until they are caramelized, 20 to 25 minutes. Add the garlic and cook for a minute more. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Pour in half of the beer and using a wooden spoon, scrape up the brown bits on the bottom of the pan. Bring the beer to a simmer and allow it to reduce, about 4 minutes. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Return the beef and bacon back to the pot along with any juices that have accumulated. Stir in the brown sugar. Pour in the remaining beer and enough warmed beef stock to almost cover the meat. To make the bouquet garni (herb bundle), tie the parsley, thyme, and bay leaf together using butcher's twine (for ease in removing later) and add to the pot. Bring to a simmer, cover the pot with a tight fitting lid, and place it in the oven for 1 1/4 to 1 1/2 hours, or until the meat is very tender when pierced </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">with a fork. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">When the stew is done, transfer it to the stovetop. Use a spoon to skim off any fat that has risen to the surface and discard. Make a beurre manie (a thickening agent of butter and flour): combine the butter and flour in a small bowl and blend until smooth using a fork. Stir the beurre manie and vinegar into the stew and bring it to a boil. Reduce the heat and let it simmer uncovered for 10 minutes. Remove the bouquet garni and discard. Season to taste with salt and pepper and serve. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Garnish each plate with chopped parsley. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve carbonnade with some crusty bread, potatoes or buttered egg noodles, and of course, a Belgian-style beer (or a full bodied red, if you prefer)</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">.</span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">Alternatively, let the stew cool, cover, and refrigerate. To reheat, bring to a simmer on the stovetop, stirring occasionally. Cover the pot, reduce heat slightly, and simmer gently for about 10 minutes prior to serving. </span></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-88703897938729156292013-12-15T13:46:00.002-05:002013-12-15T13:46:26.457-05:00Holiday Gift Guide: Good Food Reads<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-amfHSr5M76M/Uq32fyPBLfI/AAAAAAAAGGY/Xu5F-PP6Jm0/s1600/P1013972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-amfHSr5M76M/Uq32fyPBLfI/AAAAAAAAGGY/Xu5F-PP6Jm0/s640/P1013972.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I thought it would be fun to put together a list of some of my favorite food related books that would make wonderful holiday gifts for the cook(s) in your family. After all, there's more to read than the now consummate Omnivore's Dilemma, Blood, Bone's and Butter, Kitchen Confidential, and the great works of M.F.K. Fisher. </span><span style="font-family: Georgia, Times New Roman, serif;">In general, I find it's hard to buy gifts for people who enjoy cooking because you don't know what cookbooks or cooking gadgets already live in their kitchen. If you're desperate for some last minute gift ideas, hopefully this list will help!</span><span style="font-family: Georgia, 'Times New Roman', serif;"> For more good food reads see <b>here</b>. Here's the list (in no particular order) of 10 books that will make great gifts this holiday season:</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://www.amazon.com/Apprentice-My-Life-Kitchen/dp/0618444114/ref=sr_1_1?s=books&ie=UTF8&qid=1387132504&sr=1-1&keywords=the+apprentice+my+life+in+the+kitchen">The Apprentice: My Life in the Kitchen</a></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">By Jacques Pepin</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQmhuESM79stikVH-WpDx0aV2iSuEXD60NKXsL0DVGg8Cu39exQU8-fCJmCeUB00n9343iVM0pgMaTN4hLy31oj4rOCMF8zMzltKHFEQgrb3-TqC7Eg_8n7GSihxcgzqYawjcdz18FLhS/s1600/343684.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQmhuESM79stikVH-WpDx0aV2iSuEXD60NKXsL0DVGg8Cu39exQU8-fCJmCeUB00n9343iVM0pgMaTN4hLy31oj4rOCMF8zMzltKHFEQgrb3-TqC7Eg_8n7GSihxcgzqYawjcdz18FLhS/s400/343684.jpg" width="265" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Jacques Pepin's bestselling memoir traces his life from his childhood working in old world French kitchens to becoming one of the most celebrated and famous chefs in the world today. Pepin sheds light on being a pioneer in America's coming of age in the world of food. An insightful and inspiring firsthand account of what it takes to become a great chef.</span>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.amazon.com/As-Always-Julia-Letters-DeVoto/dp/0547417713/ref=sr_1_1?s=books&ie=UTF8&qid=1387132534&sr=1-1&keywords=as+always+julia">As Always, Julia: The Letters of Julia Child & Avis DeVoto</a></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Edited by Joan Reardon </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nQekKK1s4HcMbGXxdyNrG7fOPAWt9N_RfgpXE0W_dvzKX4xqSwkeXNBRr-9bt75TYSjViy1eRqDMD25za9ELEsjbSeYGYQBzmKl5EvnBgC5cFknb7xXHo5crdc86BsuoBuxlSixHLYjz/s1600/asalways-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nQekKK1s4HcMbGXxdyNrG7fOPAWt9N_RfgpXE0W_dvzKX4xqSwkeXNBRr-9bt75TYSjViy1eRqDMD25za9ELEsjbSeYGYQBzmKl5EvnBgC5cFknb7xXHo5crdc86BsuoBuxlSixHLYjz/s400/asalways-1.jpg" width="265" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><i>As Always, Julia</i>, is a collection of letters between Child and her close friend and pen pal, Avis DeVoto. Their correspondence sheds light on the struggles and frustrations of publishing '<i>Mastering the Art of French Cooking</i>' and reveals a very personal and private Child just before the success of her first cookbook and becoming an American icon. A fascinating and informative read for Julia Child fans.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://www.amazon.com/Bringing-Table-Farming-Wendell-Berry/dp/158243543X/ref=sr_1_1?s=books&ie=UTF8&qid=1387132572&sr=1-1&keywords=bringing+it+to+the+table+by+wendell+berry">Bringing It to the Table: On Farming and Food</a></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">By Wendell Berry</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukWpB1W_dvH2LUUuh8NMzUnF3R25g3UdOsx8hXPKwvkGwpaFOrceE1yGMpN46GX5O9rhGFM7CABCUlbghS09CWKaphlTdeVtyMMcZmDE0vkUw1On7nBSHbfNKEUjH6997Ldybn3BJL9Gc/s1600/Book3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgukWpB1W_dvH2LUUuh8NMzUnF3R25g3UdOsx8hXPKwvkGwpaFOrceE1yGMpN46GX5O9rhGFM7CABCUlbghS09CWKaphlTdeVtyMMcZmDE0vkUw1On7nBSHbfNKEUjH6997Ldybn3BJL9Gc/s400/Book3.jpg" width="255" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Long before "organic produce" was available in every American supermarket, Wendell Berry was the embodiment of mindful eating and farming. '<i>Bringing It to the Table</i>' is a collection of Berry's educated, direct, and thoughtful essays from the past thirty years, which explore the responsible practices and principles of eating and farming well. His eloquent writing answers many difficult questions pertaining to the often confusing and misunderstood world of modern agriculture. A must read for anyone who enjoyed <i>Omnivore's Dilemma</i>. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.amazon.com/Home-Cooking-Kitchen-Vintage-Contemporaries/dp/0307474410/ref=sr_1_1?s=books&ie=UTF8&qid=1387132616&sr=1-1&keywords=home+cooking+a+writer+in+the+kitchen">Home Cooking: A Writer in the Kitchen</a></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">By Laurie Colwin</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfvHnvW8rr4S9g0h6hGytcFlnoZp_wUGx_pNIkbH1JBuxLlrVy41WUmriDqQIKFtnDsdLvW5rLvqbUZRlw8U6o7MWK8zvlb1vBX_uudKWwTOIOfj0K6Oh3VewZ6hiWQJMDRFQh2i7ozMc/s1600/41uRjYALDJL.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfvHnvW8rr4S9g0h6hGytcFlnoZp_wUGx_pNIkbH1JBuxLlrVy41WUmriDqQIKFtnDsdLvW5rLvqbUZRlw8U6o7MWK8zvlb1vBX_uudKWwTOIOfj0K6Oh3VewZ6hiWQJMDRFQh2i7ozMc/s400/41uRjYALDJL.jpg" width="255" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Laurie Colwin's memoir on cooking and food will have you laughing out loud. Published in the late 80's, '<i>Home Cooking</i>' has since become a classic for many cooks. Colwin's often irreverent humor celebrates both her triumphant and disastrous meals. Whether an amateur or professional cook, Laurie Colwin feels like your best friend in the kitchen, and is a constant reminder to have fun and not take cooking (or life) too seriously. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.amazon.com/Ideas-Food-Great-Recipes-They/dp/0307717402/ref=sr_1_1?s=books&ie=UTF8&qid=1387132648&sr=1-1&keywords=ideas+in+food">Ideas In Food: Great Recipes and Why They Work</a></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">By Aki Kamozawa & Alexander Talbot</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIFV6ZAIF7sVLKOlJEn7r5jDCnxqBH97iumY_dg1uV3PyiWIcszwi93ufJMxkUZ_6OnPd-2-yRl1HjarH1ZZVAiLtREkxwLdr6OhIHaQrcTWozNDOKAih7yUR_egn56cLukHa8vbPROEe/s1600/20-druckman-ideasinfood-tmagSF.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIFV6ZAIF7sVLKOlJEn7r5jDCnxqBH97iumY_dg1uV3PyiWIcszwi93ufJMxkUZ_6OnPd-2-yRl1HjarH1ZZVAiLtREkxwLdr6OhIHaQrcTWozNDOKAih7yUR_egn56cLukHa8vbPROEe/s400/20-druckman-ideasinfood-tmagSF.jpg" width="270" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">'<i>Ideas in Food</i>' by husband and wife chefs Aki Kamozawa and Aki Kamozawa, shares newfound knowledge and recipes that break the rules of many traditional cooking techniques. This book takes a unique in-depth look at many aspects of molecular gastronomy from the home cook's perspective. It's the perfect handbook for</span><span style="font-family: Georgia, 'Times New Roman', serif;"> the experimental cook.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.amazon.com/Mastering-Art-Soviet-Cooking-Longing/dp/0307886816/ref=sr_1_1?s=books&ie=UTF8&qid=1387132679&sr=1-1&keywords=mastering+the+art+of+soviet+cooking">Mastering the Art of Soviet Cooking: A Memoir of Food and Longing</a></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">By Anya Von Bremzen</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukSfPxRD2b1ijagizXZGsMOHmGUT0_S8L4ox3sk1kGrbvkaeHfP0_zmcusDfiy1ZjPUlkcwguR3OxaEXhRy88z3KPM5XJFjX8VhvupRBkEBo7rG0RUGrvRKTY0ZAaQVtydPnunMRdYA5Z/s1600/soviet-anya-von-bremzen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukSfPxRD2b1ijagizXZGsMOHmGUT0_S8L4ox3sk1kGrbvkaeHfP0_zmcusDfiy1ZjPUlkcwguR3OxaEXhRy88z3KPM5XJFjX8VhvupRBkEBo7rG0RUGrvRKTY0ZAaQVtydPnunMRdYA5Z/s400/soviet-anya-von-bremzen.jpg" width="265" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Anya Von Bremzen's recently published book has garnered a lot of buzz in the food world, and with good reason. Her intensely personal and intimate memoir of life and eating in the USSR is paralleled in stark contrast with her eventual move to the US years later. Von Bremzen's thoughtful and observant writing weaves food, family, and politics together in an unforgettable way.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.amazon.com/One-Souffl%C3%A9-Time-Memoir-France/dp/0312642172/ref=sr_1_1?s=books&ie=UTF8&qid=1387132707&sr=1-1&keywords=one+souffle+at+a+time">One Souffle at a Time: A Memoir of Food and France</a></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">By Anne Willan</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Anne Willan's memoir recounts her creation and time as an instructor at the legendary La Varenne Cooking School in France amidst a male-dominated food culture. Willan recounts the birth of the modern day food obsession and brings the sights and smells of French cooking to life. A fascinating look into the life and teachings of an influential chef. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://www.amazon.com/Provence-1970-M-F-K-Reinvention-American/dp/0307718344/ref=sr_1_1?s=books&ie=UTF8&qid=1387132741&sr=1-1&keywords=provence+1970">Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste</a></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">By Luke Barr</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">'</span><i style="font-family: Georgia, 'Times New Roman', serif;">Provence, 1970</i><span style="font-family: Georgia, Times New Roman, serif;">,' written by the grandnephew of M.F.K. Fisher, pieces together the intimate dinner parties and private thoughts and letters of some of America's most influential culinary minds. The cast of characters includes M.F.K. Fisher, Julia Child, James Beard and Richard Olney. A fascinating page-turner that takes place on the eve of America's culinary reinvention; it's so engaging it reads like fiction. This was one of my favorites of the year! </span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<b style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.amazon.com/Whiskey-Women-Untold-Bourbon-Scotch/dp/1612345646/ref=sr_1_1?s=books&ie=UTF8&qid=1387132787&sr=1-1&keywords=whiskey+women">Whiskey Women: The Untold Story of How Women Saved Bourbon, Scotch, and Irish Whiskey</a></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">By Fred Minnick </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaNVtGgMw94UX-1fLpsj3vXQdR84L_fWbaY5XZNq_i-Au-wMcwjRCxGumsL07OrACTq75ReCTNw_2oc4-SJb0Fa9Y86wgANwJUTkcB_Ec4gj-8Pkudd5_GjQm2RvZBzuPJ9atFJRyod5h/s1600/Whiskey-Women-Cover.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaNVtGgMw94UX-1fLpsj3vXQdR84L_fWbaY5XZNq_i-Au-wMcwjRCxGumsL07OrACTq75ReCTNw_2oc4-SJb0Fa9Y86wgANwJUTkcB_Ec4gj-8Pkudd5_GjQm2RvZBzuPJ9atFJRyod5h/s400/Whiskey-Women-Cover.jpg" width="266" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">'<i>Whiskey Women</i>' tells the story of influential women throughout history, from Mesopotamia to Prohibition, who have shaped the liquor industry as we know it today. An empowering and informative look at the way women have influenced, developed, and marketed the liquor industry. This is a great read for the whiskey drinker in your family!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://www.amazon.com/Wine-War-Frances-Greatest-Treasure/dp/0767904486/ref=sr_1_1?s=books&ie=UTF8&qid=1387132812&sr=1-1&keywords=wine+and+war">Wine & War: The French, the Nazis, and the Battle for France's Greatest Treasure</a></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">By Donald & Petie Kladstrup</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCnnNm2h1WIRQL1QELznUcJAqe2qYAyigVrih-hmt8aT5Yjmh7M7jiuzCgrcp-hnuRBdhcklJ90q8mtUtitov1fZck44lyuV9vIVf0YWe_YWPZTwnQPfcJ3dXEk70xWapEB_j__SjH7Jm/s1600/timthumb.php.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCnnNm2h1WIRQL1QELznUcJAqe2qYAyigVrih-hmt8aT5Yjmh7M7jiuzCgrcp-hnuRBdhcklJ90q8mtUtitov1fZck44lyuV9vIVf0YWe_YWPZTwnQPfcJ3dXEk70xWapEB_j__SjH7Jm/s400/timthumb.php.jpeg" width="272" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">'<i>Wine and War</i>' takes a historical look at the wine industry in Nazi occupied France during World War II. It tells the story of many winemakers who risked it all to protect their wine from falling into the hands of the Third Reich. An inspiring and triumphant look at one of the darkest chapters in French history. This is a perfect read for the wine and history lover in your family.</span><br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-314901033437144061.post-67365486634213784842013-12-07T15:39:00.000-05:002013-12-07T15:39:44.263-05:00End Table Makeover<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Living in New York City I hear myself say all too often, "If only I had a garage I could_____." As every New Yorker knows, space has its limitations which requires most of who live here to get creative. If it can't be suspended from the ceiling, hung on the wall, or stored in a suitcase inside another suitcase under the bed, it probably has to go. Sometimes I feel having an apartment in the city is akin to living inside a set of Russian nesting dolls. In any case, I'd been determined to refinish an end table which Aaron and I've had since college. We bought it at a used furniture store in Boston off of Boylston St. for a whopping $30 and has since become the perfect table to hold our record player. It has just enough drawer space to hold takeout menus, a small flashlight, and the occasional safety pin. Over the years we've become attached to it, knowing it was a well-made piece, but fully aware it was an eyesore with its chipped and scratched finish. It had great potential and just needed a little love in the form of sanding and a fresh coat of paint. However, my lofty plans were always discouraged by the blatant reality that there just wasn't any space to take on such a project. If I only had a garage…. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">A couple months ago, I finally bit the bullet and decided to tackle this table once and for all. Luckily for us, we have a small "balcony" (in reality it's just a glorified flower box, which is only accessible by climbing out the window) with just enough room to shove the end table into a 2 foot space. We refer to it affectionately as "the terrace." By New York standards, it ain't bad! The so-called terrace is where was able to sand down the entire table with a bandana covering my nose and mouth, looking like a wild west bandit (I'm sure our neighbors have a delightful opinion of us). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Since the table was in such bad shape, and we already have enough mismatched wood furniture in the room, we decided to paint it rather than re-stain it. The entire project only took me two days to complete from start to finish. I thought a crackle finish would suit this piece well and give it some added character. It's a process that seems like it would take a long time, but is actually quite simple and only takes three coats of paint. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Here's how to achieve a crackle finish on a project in 10 easy steps:</b></span></div>
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<li style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Choose two contrasting colors of flat-finished paint (the greater the contrast the more intense the crackle finish will be) at your local hardware store, as well as clear crackle medium finish (if your local hardware store doesn't carry it, your local craft store will). Also purchase a clear satin finish, if desired.</li>
<li style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a well ventilated area, sand your piece of furniture to remove any existing stain or finish. </span></li>
<li style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Wipe the piece down with a damp cloth to remove any dust or debris.</li>
<li style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Place your piece of furniture on a drop cloth and remove any drawers. Remove any hardware from the drawers and set aside.</li>
<li style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Paint your piece with a single coat of your desired base paint and allow it to dry completely, preferably overnight.</li>
<li style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Apply a coat of crack-medium and allow it to dry for 30 minutes to 1 hour, but not more than 4 hours (follow the manufacturer's directions for best results). </li>
<li style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Paint the piece with your chosen top coat in long even stokes and let it dry completely (you will see that the top coat will begin to crackle immediately).</li>
<li style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">Allow the piece to dry for at least 24 hours before replacing any hardware or putting anything on top of it. </li>
<li style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">If desired, use a fine-grit sandpaper to gently sand the edges of the piece, giving it a worn look and further exposing the base coat. Wipe the furniture clean with a damp cloth.</li>
<li style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">If desired, paint the piece with a clear satin finish to protect the finish (however, leaving the piece unfinished will give it the most authentic worn appearance). Let the furniture dry for at least 24 hours before placing anything on top of it. </li>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-314901033437144061.post-11351022551388209592013-10-31T09:19:00.001-04:002013-10-31T09:19:37.137-04:00Salted Caramels<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've been making these salted caramels for a number of years. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There's nothing quite like homemade rich and creamy caramel. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've made them for practically every occasion under the sun, and still never get sick of them. I love this recipe because it's consistently reliable and always turns out perfectly soft, chewy caramel. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The sea salt adds another depth of flavor to the candy, making it a bit more sophisticated than just pieces of cut caramel. If you're new to making caramel, the most difficult part is knowing when the sugar mixture is the right color before adding the cream. The best way to learn is by trial and error. If you add the cream too soon, you'll end up with a light taffy-like candy. If the sugar darkens too much, it will begin to smoke and burn. The only thing to do is let it cool and toss it; clean the pan and start again. You only need to burn caramel once to know your boundaries, and it's a good learning experience. You can use a candy thermometer as a guide while cooking the sugar syrup, but I prefer to eyeball it; the color is what's most important. If you decide to use a thermometer, the closer the sugar gets to 325 degrees F, the darker and richer the caramel will be, but do not exceed 325 degrees F, or it will burn.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Homemade candies are such a special treat, and perfect for a grown up Halloween party. Aaron and I are having a few folks over Halloween night to get into costume before we hit the town. I thought it would be fun to provide some homemade sweets to get us in the spirit. For more Halloween treat ideas check out my recipes for: <b><a href="http://persimmonandpeach.blogspot.com/2011/10/candy-corn.html">homemade candy corn</a></b>, <b><a href="http://persimmonandpeach.blogspot.com/2012/02/homemade-cracker-jacks.html">cracker jacks</a></b>, <b><a href="http://persimmonandpeach.blogspot.com/2011/10/caramel-apples.html">caramel apples</a></b>, <b><a href="http://persimmonandpeach.blogspot.com/2012/11/ice-cream-8-pumpkin.html">pumpkin ice cream</a></b>, <b><a href="http://persimmonandpeach.blogspot.com/2012/07/homemade-cinnamon-red-hots.html">cinnamon red hots</a>,</b> <b><a href="http://persimmonandpeach.blogspot.com/2011/10/creepy-witches-fingers.html">creepy witch's fingers</a></b>, <b><a href="http://persimmonandpeach.blogspot.com/2011/10/ganache-covered-brownies.html">ganache covered brownies</a></b>, and <a href="http://persimmonandpeach.blogspot.com/2012/10/homemade-graham-crackers.html" style="font-weight: bold;">s'mores</a>. Trick or treat!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>SALTED CARAMELS</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Slightly adapted from Ina Garten, <i>Food Network Magazine </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:<o:p></o:p></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Butter, for greasing</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Vegetable oil, for brushing<o:p></o:p></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1</span><span class="Apple-style-span" style="font-family: Georgia; line-height: normal;">½ cups sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¼ cup light corn syrup<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup heavy cream<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 tablespoons unsalted butter<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon sea salt (</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">preferably fleur de sel)</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, plus more as needed </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ teaspoon vanilla extract<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grease an 8 x 8-inch or 7 x 11-inch baking pan with butter and line with parchment paper, allowing it to drape over two sides (the butter will hold the parchment in place and keep it from curling in the pan). Very lightly brush with oil and set aside.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a 4-quart heavy-bottomed saucepan, combine ¼ cup water, the sugar, and corn syrup and bring to a boil over medium-high heat. Boil until the mixture until it is a warm golden brown, about 10 to 15 minutes. Do not stir the sugar mixture, just carefully swirl the pan, if need be. Pay close attention to the sugar as it begins to color, as it can burn quickly. (If it begins to smoke and burn, set it aside to cool slightly and discard. Clean the saucepan and start again).<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Meanwhile, combine the cream, 5 tablespoons butter, and 1 teaspoon salt in a small saucepan and bring to a simmer over medium-low heat, stirring occasionally. Remove from heat and set aside.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When the sugar mixture has reached the desired color, turn off the heat and slowly add the cream and butter mixture to the sugar mixture. Be careful, as it will bubble up violently. Stir in the vanilla using a wooden spoon and place a candy thermometer in the caramel. Cook over medium-low heat for 8 to 10 minutes, or until the mixture reaches 248 degrees F (firm ball) then immediately remove it from the heat. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Carefully pour the hot caramel into the prepared pan. Place the caramel in the refrigerator </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">and let cool until firm, but still pliable, 20 to 30 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove the caramel from the refrigerator and lift it out of the pan using the parchment paper and transfer to a cutting board. Roll one side (or the long side if you used a 7 x 11-inch pan) into a log, stopping at the center of the square. Roll the other side of the caramel into a log to meet the other log. Cut the caramel in half where the two logs meet. You should have two logs measuring 8 or 11-inches long, depending on the size of your pan. Cut each log into 3/4-inch pieces. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pour some sea salt on a small plate and lightly dip each of the caramels in the salt. Wrap the caramels in 4 x 5-inch parchment pieces and twist the ends to seal. Store the caramels in a zip-top bag at room temperature. Use within 1 to 2 weeks. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Notes:</span></div>
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<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Do not substitute waxed paper for parchment, or the caramel will melt the wax and stick to the paper.</span></li>
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It is very important to use a 4-quart saucepan to make the caramels to ensure that the hot sugar mixture won't overflow when adding the cream and butter mixture. </span></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-31664697815099072832013-10-28T18:48:00.000-04:002013-10-28T18:48:16.820-04:00Mashed Butternut Squash with Brown Butter & Crispy Sage<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Nothing says autumn like butternut squash. I've always loved roasting and mashing it just like mashed potatoes, but this year I decided to make it with brown butter. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A couple of weeks ago, I made <b><a href="http://persimmonandpeach.blogspot.com/2011/11/butternut-squash-ravioli.html">butternut squash ravioli</a></b> with sage and brown butter, which gave me the idea of </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">browning the butter first instead of simply melting it and adding it to the mash. As expected, it adds a great deal of flavor and a wonderful nuttiness. Browning the butter over low heat allows the butterfat and milk solids to separate. As the milk solids continue to cook, they begin to brown and develop a nutty flavor. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sage is a classic pairing with butternut squash. By crisping the sage in the melted butter, it infuses it with a lot of flavor. You can either crumble the crisped sage leaves over the mash and stir it in, or leave them whole as a garnish on top. I think the whole leaves make a nice presentation and add a crunchy texture to contrast the creamy mash. Either way, it's delicious. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I love mashed butternut squash as a side dish with just about anything, but especially roasted or fried chicken. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This dish is extremely versatile and makes a great alternative to ordinary mashed potatoes throughout the fall and winter months. I like to prepare extra butternut squash mash and freeze it to have on hand for a quick weeknight side dish. It makes a perfect addition to the Thanksgiving feast too!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>MASHED BUTTERNUT SQUASH WITH BROWN BUTTER & CRISPY SAGE</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Recipe by Michael Sullivan</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon extra virgin olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 medium butternut squash (about 5 pounds), stemmed, seeded, and halved</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 tablespoons unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2o fresh sage leaves, washed and dried</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 to 3 tablespoons heavy cream</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon brown sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A pinch of freshly grated or ground nutmeg</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salt and freshly ground black pepper, to taste</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 400 degrees F. Grease a foil-lined sheet pan with the olive oil. Lay the butternut squash halves cut-side down on the pan and place in the oven to roast for 40 to 50 minutes, until the skins have started to bubble or when the flesh is easily pierced with a knife. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove the quash from the oven and let rest until cool enough to touch, but still very warm. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Meanwhile, melt the butter in a small saute pan over medium-low heat. Once the butter has melted, add the sage leaves. Stir occasionally until the leaves are crisp and the butter has browned, about 5 minutes. Using a slotted spoon, remove the sage leaves from the butter and transfer them to a paper towel-lined plate. Set aside.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Scoop out the butternut squash flesh and transfer it to a medium bowl. Discard the skins. Use a potato masher to mash the squash, until the desired consistency is reached. Add the brown butter, cream, brown sugar, nutmeg, and salt and pepper to taste. Stir to combine, taste once more to adjust seasoning, and garnish with the crispy sage leaves.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yield: about 8 servings</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-68614806495297181892013-10-24T16:25:00.000-04:002013-10-24T16:25:56.163-04:00Spooky Halloween Candlesticks<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Halloween is just around the corner and things are beginning to get spooky in our apartment! All Hallows Eve</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> has always been one of my favorite holidays; as a kid I used to cover our front porch with cobwebs and terrifying tidings no later than September 30th. My parents were way too nice to let me start so early, but as I recall I put up a fight every year. I was having a great time, regardless of what our neighbors might have thought.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A couple of weeks ago I was wandering through a thrift store in downtown Manhattan and spotted a pair of overly ornate and somewhat ugly looking candlesticks. They were tucked away in the corner of the shop looking forlorn and forgotten, as they were completely bent out of shape. That's when I got the idea that they would make a terrifying addition to our <b>Halloween</b> <b>decor </b>this year. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I spruced up the candlesticks by painting them with some silver metallic paint. I stuck some black candles in them and the deed was done! You could also paint the candlesticks black and they'd look great with orange candles. Next to a human skull, they make quite a haunting display. They're perfect for the mantle or table at an upcoming Halloween feast. Happy Halloween! </span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-55080047351744146332013-10-06T16:57:00.001-04:002013-10-06T16:57:18.429-04:00Pink Lady Cocktail <div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In honor of my dog Lady's 63rd birthday, I thought it would be fitting to share my recipe for the classic Pink Lady cocktail. Drinking Pink Ladies on her birthday has become a tradition for Aaron and I, ever since we threw her a "surprise" birthday party a few years back. It was really just an excuse to gather with friends and celebrate the night away drinking this delicious cocktail (it turns out, pin the tail on the donkey is a lot more fun after a few drinks!). </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Most classic cocktails often have a long and sordid history with unknown origins. So, I was pleasantly surprised when I discovered that the Pink Lady cocktail most likely originated during the run of the Broadway musical, "The Pink Lady," in 1911. Of course, similarities or variations of the pink lady cocktail existed prior to the musical and after, but the drink's most popular recipe can generally be traced back to the Broadway show it was named after.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlthvGmG1T94W-Z6f5o7RcZKkwdlRAl-57n-BCbQKnUPUv1QczjTQx5K6Ius1Iwzz_Dy-Zr-gWOzDknXsDbqu5tOnLsvXRnFmgLlZRMP1XJyxBbhqEf03GoDe6p96tL2JM-zxTl-JICrpi/s1600/81C1ZbPGzrL._SL1500_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlthvGmG1T94W-Z6f5o7RcZKkwdlRAl-57n-BCbQKnUPUv1QczjTQx5K6Ius1Iwzz_Dy-Zr-gWOzDknXsDbqu5tOnLsvXRnFmgLlZRMP1XJyxBbhqEf03GoDe6p96tL2JM-zxTl-JICrpi/s640/81C1ZbPGzrL._SL1500_.jpg" width="369" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: xx-small;"><a href="http://www.amazon.com/1913-Pink-Musical-Hamilton-Poster/dp/B005DGPXJ4">via</a></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqgpTr7X94qk7M5HFIOj8ethGH07P3E4hvzr2aFX0qyy1SnmzvtjT4x5WfTdBapNUygU7zusti0-6LnN8-72Dgzrz_odivk9RmHCgVL5b3lgTgw5qc7zYiuEIecqhO6zAkJBrBXFptw_N/s1600/pinklady.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqgpTr7X94qk7M5HFIOj8ethGH07P3E4hvzr2aFX0qyy1SnmzvtjT4x5WfTdBapNUygU7zusti0-6LnN8-72Dgzrz_odivk9RmHCgVL5b3lgTgw5qc7zYiuEIecqhO6zAkJBrBXFptw_N/s400/pinklady.jpg" style="cursor: move;" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: xx-small;"><a href="http://www.musicals101.com/1910bway.htm">via</a></span></td></tr>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The Pink Lady was written by Ivan Caryll and C.M.S. McLellan, based on the French farce, <i>Le Satyre,</i> by Georges Berr and Marcel Guillemaud. It opened at the New Amsterdam Theater in New York City, starring Hazel Dawn and William Elliott. The show had a huge initial success and even left Broadway for London. After an unsuccessful run there, the show briefly returned to New York in 1912. The cocktail remained popular after the closing of the show and throughout World War I, and by the time Prohibition came about in 1920, the cocktail was well known throughout the country. Some believe that the cocktail became even more popular during Prohibition, as the grenadine and cream helped mask the poor quality of "bathtub gin." But in 1934, just after Prohibition's end, <i>Esquire </i>magazine listed the Pink Lady among its top 10 worst drinks, also known as "the pansies." Later, in the 1940's and 50s, the drink became even more associated with "girly" drinks, due to the cocktail's name and pink color. After the 50's and 60's, the drink fell out of popularity and generally when you see it on bar menus today, it's more akin to cloyingly sweet Kool Aid than a sophisticated classic cocktail.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The most basic pink lady recipes call for gin, grenadine, and egg whites, while others include the addition of cream and/or lemon juice. Historically, egg whites were a staple for bartenders of the era, as they were a common ingredient for fizzes and other popular cocktails of the day. Today, if you ordered a pink lady at a bar, you'd be hard pressed to find a bartender who'd include egg whites in your drink. But the addition of the egg whites creates a nice foamy top. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Below I've created my recipe for the venerable pink lady, by combining several historical recipes. It's slightly creamy, sweet, and utterly delicious. I find the rose and cucumber notes of new western style gins, such as Hendrick's, to be a better match for the Pink Lady than the juniper notes in London dry style gins. If you have a few spare minutes, homemade grenadine makes a world of difference in cocktails. When made from real pomegranate juice, verses the cloyingly sweet sugar and dye variety found at the grocery store, it adds another depth of flavor to mixed drinks. Cheers, and Happy (Belated) Birthday Lady pooch, you're one classy dame!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>PINK LADY COCKTAIL</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Recipe by Michael Sullivan</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 ounce (2 tablespoons) grenadine, plus </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 ounce for the cocktail</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 to 4 tablespoons sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 ounces (4 tablespoons) gin </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 ounce (1 tablespoon) heavy cream </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 ounce (1 tablespoon) freshly squeezed lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 to 2 tablespoons egg white, lightly beaten (optional)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 maraschino cherry, for garnish</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place a cocktail class in the freezer, until cold and nicely frosted. Pour the grenadine onto a small plate. On another small plate, add 3 to 4 tablespoons of sugar. Dip the rim of the chilled cocktail glass in the grenadine and again in the sugar. Set aside.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put a few ice cubes in a martini shaker. Add all of the gin, the remaining 1 ounce grenadine, heavy cream, lemon juice, and egg white to the shaker and shake until very cold. Strain into the prepared cocktail glass and garnish with the cherry. Enjoy immediately. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Makes 1 Pink Lady cocktail</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>HOMEMADE GRENADINE </b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Recipe by Michael Sullivan</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup 100% pomegranate juice (such as Pom Wonderful brand)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A few drops of freshly squeezed lemon juice </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine the pomegranate juice and sugar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer the mixture until it is slightly thickened and becomes a light syrup, 5 to 7 minutes. Remove the saucepan from the heat and stir in a few drop of lemon juice. Set aside to cool. Transfer the grenadine to a bottle with a tight-fitting lid, label, and refrigerate for up to 2 months. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Makes about 1 cup</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-71788438723805628912013-09-28T14:06:00.000-04:002013-09-28T14:06:35.211-04:00Vintage Inspired Chalkboard<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I did this quick little project over two years ago and am just now getting around to posting it. I had completely forgotten that I photographed it until I came across the photos the other day. In any case, I thought I'd share it with you nevertheless! For my birthday a couple years ago, I wanted to throw a small cocktail party in my honor and serve a selection of classic cocktails. That's when I got the idea to make a chalkboard to display the drink list.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I stopped by my local thrift store on my way home from work and found this gold colored frame, which as you can see, had seen better days. I bought it for one dollar and was on my way. Originally I was going to do a sort of crackled effect on the frame, but decided to use the character it already came with. I simply pulled off the old paper from the back and cut the wire. I took some silver paint and painted a light coat over the frame. When it was dry I simply sanded it in places to reveal the old frame underneath. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Then I went to my local hardware store and had them cut a 1/4" thick piece of wood to fit inside my frame. Using chalkboard paint you can find at any craft store, I painted the cut wood and stapled it into place. Voila, I had my vintage inspired chalkboard!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I love how you can transform something outdated into something functional and beautiful to look at. And all for under $10! The original gold paint shows through the silver coat, giving it a tarnished effect. Over the last couple of years I've used the chalkboard on all sorts of occasions, from birthdays to Academy Award night parties, or anyplace where I've needed to display a list or menu. I love it so much, I think I might need to find a permanent place for it in my kitchen!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Here's what you'll need:</span></div>
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<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">An old frame, preferably with some character</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wire cutters </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Whatever colored paint you'd like your finished frame to be (metallics work great) </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fine grit sandpaper </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4"-thick wood cut to the size of your frame</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chalkboard paint </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A staple gun</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Picture frame wire and hooks (optional)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chalk</span></li>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Here's how to do it:</span></div>
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<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Using wire cutters, remove any old rusted wires. Remove the paper, back of the frame (if it comes with one), and glass and discard.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Paint a light coat of your desired paint color over the frame, and let dry for several hours or overnight.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When the paint in dry, lightly sand it off in places to reveal the original color(s) below. </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Paint the 1/4"-thick board with chalkboard paint (this may take several coats).</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once the paint is dry, place it inside the frame and use a staple gun to staple it into place along the inside.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you plan on hanging your chalkboard, reattach some new picture frame wire to the back of the frame.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Use chalk to write whatever your heart desires!</span></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-18321258047802272652013-09-19T16:14:00.001-04:002013-09-19T16:14:47.911-04:00Addy's Fairy Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-aC4CipNTmKw/Ui_97RCnR8I/AAAAAAAAEDI/DjkDSgRj-1I/s1600/P1013271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-aC4CipNTmKw/Ui_97RCnR8I/AAAAAAAAEDI/DjkDSgRj-1I/s640/P1013271.JPG" style="cursor: move;" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A couple weeks ago, I was lucky enough to be home for my niece, Addy's 3rd birthday. Last year I was so excited to make her <b><a href="http://persimmonandpeach.blogspot.com/2012/10/addys-backson-birthday-cake.html">"Backson" cake</a></b>, inspired from her then toddler trending hit Winnie the Pooh movie. I asked my brother, Jeffrey, and sister-in-law, Patricia, if I could have the honor of making Addy's cake again this year. Lucky for me, they said yes! Kids change a lot in a year, and now Addy has moved on to her "girly" stage and developed a love of fairies. An obsession which grew out of Disney's Tinker Bell movie series. I had never heard of these fine films and quickly felt totally out of the loop and way behind the times! </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After we arrived in California, Addy made Aaron and I sit and watch a couple of these Tinker Bell movies (which I won't pretend I didn't legitimately enjoy), where I learned all the inner workings of this magical fairy world, and helped give me more inspiration for her cake. I got quizzed later on all of the fairy names in the movie and failed miserably... "No Uncle, this fairy's name is Iridessa, not Silvermist!" You can't blame me for trying.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I really can't take that much credit for creating the cake, as it was all Addy's idea. A few months ago (yes, her cake planning began MONTHS ago), she called to inform her Uncle that she had decided on several colors for her cake. She also had some delicious sounding ideas for what type of cake she wanted. First there was the strawberry lemonade cake with a cherry on top, and then it moved on to the chocolate cake with raspberry filling, and finally she settled on a chocolate cake with butter cream frosting. Pretty sophisticated for a 3 year old, right? I was also informed that I would need to dress up as the dreamy boy fairy, Terence, at the party (alas, there weren't enough fairy wings to go around, so I was off the hook!) </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Her party was so much fun, even for adults! Trish, and her mom, Patty, made a beautiful ribbon Happy Birthday banner to hang as decoration. Trish also hung wands and wings by the door, so when each of Addy's friends arrived, they could choose which kind of fairy they wanted be. There was a big jar of homemade strawberry lemonade and all sorts of delicious treats and goodies, with pixie dust no less! My brother, Aaron and I snuck off to the park by their apartment, and hung a pinata to surprise Addy. Before we knew it, little fairies arrived one by one at the park. Addy was much too gentle to hit the pinata, and opted for a delicate pat. The bigger kids took care of it, and soon there was candy to be had for all!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This year, I was so excited to get to make a pretty cake with roses and mushrooms. I dyed the the vanilla butter cream frosting a variety of colors to create the flora and fauna. I made the mushrooms from meringue, which I piped into mushroom shapes and dried out in the oven. I used the same recipe as for the Buche de noel cake I did a couple years back, only dyed the caps red and dotted them with white frosting. I think the fairies (provided by mom and dad) added the perfect touch. I was a little too busy this year to snap some step-by-step photos, and write down the exact recipe I used, but I thought I'd share the pictures none the less. Hopefully it will provide some ideas to anyone in need of fairy-inspired cakes. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once we got back to New York, my brother and Trish called to say that Addy had one criticism for the cake. I forgot the cherry on top! Well, it will just have to wait until next year, and I can't wait! Happy 3rd Birthday Addy!</span><br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-314901033437144061.post-90974319851744281022013-09-16T20:04:00.003-04:002013-09-16T20:04:45.269-04:00Celebrating 2 Years!<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This month marks the 2nd anniversary of Persimmon & Peach! A great big thank you to friends, family, fellow bloggers and readers for following along. I constantly look forward to sharing and celebrating food with each post. In honor of my second anniversary, I thought I'd repost some of my favorite photos/recipes from the past year. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thanks to everyone for their encouragement and support!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/02/butternut-squash-bruschetta.html">Butternut Squash Bruschetta </a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/03/oysters-with-mignonette-sauce.html">Oysters with Mignonette Sauce</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/03/beet-blood-orange-salad-with-chevre.html">Beet & Blood Orange Salad with Chevre</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/03/braised-lamb-shanks-with-white-beans.html">Braised Lamb Shanks with White Beans & Rosemary</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/01/mini-meyer-lemon-eclairs.html">Mini Meyer Lemon Eclairs </a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2012/11/sunchoke-soup.html">Sunchoke Soup</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2012/10/homemade-granola-bars.html">Homemade Granola Bars</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2012/12/ice-cream-9-peppermint-chocolate-chip.html">Peppermint Chocolate Chip Ice Cream</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/03/sidecar.html">Sidecar</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/05/german-chocolate-cake.html">German Chocolate Cake</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/05/ramp-butter.html">Ramp Butter</a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/08/grilled-peaches-with-lavender-cream.html">Grilled Peaches with Lavender Cream</a></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-91364949116967964152013-09-15T18:05:00.001-04:002013-09-15T18:05:28.567-04:00Spiced Blueberry Honey Jam<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I absolutely love this jam! There's nothing like fresh blueberries from the farmer's market, ripe and bursting with flavor. This jam is so indicative of summer, every time I taste it, I can't help but be transported to sunny summer afternoons. It tastes like blueberry pie in a jar, which is <i>never</i> a bad thing. I'm a bit late in posting this recipe, as summer's almost over, but better late than never!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When I developed this jam recipe last year, without using pectin, my first batch was a little over-cooked. It was sort of an unintended blessing, as I got to use it for some scrumptious thumbprint cookies. However, when a jam doesn't set the way you'd intend, it can be a bit discouraging. Which brings to mind a recent post I read by Marisa McClellan, from her blog, <i><b>Food in Jars</b></i>. I'm paraphrasing, but she wrote how jam is a lot like life, in that it may not always turn out the way you intend, but you can almost always turn it into something useful and delicious. And it's true, life is messy and so is jam! There are so many factors going into how and why a jam sets, often times it's dictated by the weather or the conditions of the fruit etc. Marisa makes an important point: never apologize for your jam! If it's underset, call it a syrup and use it on pancakes or for glazes, and if it's overset, use it for cookies, or some other delicious filling. It's a nice reminder to go easy on yourself and your jam. Se la vie!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This year, I decided to use Pamona's Pectin to </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">to help maintain that fresh blueberry flavor</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, and was very pleased with the results. Using pectin doesn't require extended cooking, which breaks down the berries and gives the jam that "cooked" taste. Using Pamona's Pectin also lets you significantly reduce the amount of honey and/or sugar in the jam, allowing the flavor of the berries to really shine through (I've used a combination of honey and sugar in the recipe below, but feel free to exclude the sugar and use all honey if that's your fancy). The spices give it that special old fashioned taste you just can't find in ordinary store-bought jams. The best part is, you can make this fine little jam anytime you please, as frozen blueberries work just as well. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>SPICED BLUEBERRY HONEY JAM</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Adapted from the Pamona's Universal Pectin pamphlet </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 lb. (6 cups or 3 pints) fresh or frozen blueberries (thawed), picked over, stems removed, and washed</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup freshly squeezed lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons calcium water (see notes below)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 teaspoons cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon allspice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup honey, plus more as needed</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons pectin powder (see notes below)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup sugar, plus more as needed (optional)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large Dutch-oven or heavy-bottomed stainless steel pot, combine the blueberries, lemon juice, calcium water, cinnamon, and allspice. Crush some of the berries using a masher and bring the mixture to a full boil.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Meanwhile, pour the honey into a small measuring cup. Add the pectin powder and stir to combine. Once the fruit is boiling, add the honey and pectin mixture to the pot and stir vigorously for 1 to 2 minutes to dissolve the pectin. Add the sugar (or 1/4 cup more honey) to the pot and stir to combine. Taste to see that the jam is sweet enough, adding more honey or sugar if necessary. Return the jam to a boil and remove from heat.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ladle the jam into hot, clean jars, leaving a headspace of ¼-inch. Wipe the rims and apply the lids and rings. Process for 10 minutes in a boiling water-bath canner (for 4 oz. jelly jars or 8 oz. half pint jars). Turn off heat and let jars sit in canner for 3 to 5 minutes before removing. Allow jars to rest on a dishtowel undisturbed for 6 to 8 hours or overnight. Check seals, label, and store in a cool dark place for up to a year. If any jars did not seal properly, place them in the fridge and use within 3 weeks. For more information, see my step-by-step guide to canning here.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yield: 4 1/2 to 5 cups</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Notes:</span><br />
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<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Each box of Pamona's Pectin will include a packet of pectin powder and calcium powder. This recipe calls for 2 teaspoons of calcium water and 2 teaspoons of pectin powder. To make the calcium water, combine 1/2 tsp. calcium powder with 1/2 cup of water in a small jar with a lid and shake to combine (refer to Pamona's Pectin pamphlet for more information).</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There are many types of pectin on the market, in both powdered and liquid forms, such as Sure Jell, Fruit Jell, and Certo, but I'm really fond of Pamona's Pectin. As stated on their website, "Pamona's Pectin is a sugar-free, preservative-free, low-methoxyl citrus pectin that is activated by calcium." Since this pectin doesn't require sugar to jell, you the cook get to decide how much sugar (if any) you'd like to use. In fact, you can use honey, maple syrup, or agave (plus many more sweeteners) in place of sugar if that's your fancy. I've found it to be an extremely versatile product allowing me lots of freedom as a cook. They even have a "Jamline," a jam hotline to call incase you need jamming advise or questions about their product or a particular recipe. </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You can find Pamona's Pectin at well-stocked grocery stores such as Whole Foods. You can also purchase it on the world wide web here.</span></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-65914385185891003202013-08-22T20:11:00.001-04:002013-08-23T19:30:18.078-04:00Grilled Peaches with Lavender Cream<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To me, peaches and lavender are a match made in heaven. I'm especially fond of their combination in this delightful </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://persimmonandpeach.blogspot.com/2012/08/peach-lavender-jam.html">jam</a></b></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, which has quickly become a fan favorite. Last summer, we had unexpected guests for dinner and I had nothing in the way of dessert in the fridge. I did have some perfectly ripe peaches from the farmers market and half a carton of heavy cream. The two together made the perfect last minute dessert, and one I've been pining to make again all year long.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There really couldn't be anything simpler than peaches and cream, after all, it's just two basic ingredients. I find grilling peaches and flavoring the cream with lavender kicks everything up a notch. The grill marks give a wonderful caramelization to the peaches, while the lavender provides a subtle floral flavor. Utterly delicious! This is a great recipe to liven things up during your work week, or even as a no-fuss dessert at an upcoming summer dinner party. Using 8 oz. jelly jars makes an ideal serving size and gives the dessert a rustic, homey feel. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>GRILLED PEACHES WITH LAVENDER CREAM</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe by Michael Sullivan</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><i><b>For the lavender cream</b></i></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cups heavy cream</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon food-grade dried lavender flowers</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup plus 1 tablespoon confectioner's sugar, sifted</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">1/8 teaspoon vanilla extract</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><i><b>For the peaches</b></i></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">2 to 3 ripe peaches (about 1 pound)</span></div>
</div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><i><b>For the lavender cream</b></i></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Combine the cream and dried lavender in a small saucepan. Bring the mixture just to a simmer over medium-low heat. Remove from the heat, and pour the cream mixture through a fine mesh strainer into a small bowl. Discard the dried lavender. </span><span style="background-color: white; line-height: 18px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Place a sheet of plastic wrap directly on the surface of the cream (to prevent a skin from forming), and place another sheet over the bowl. R</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">efrigerate the cream until very cold, about 2 to 3 hours.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="background-color: white; line-height: 18px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Place a mixing bowl and whisk attachment (or whisk) in the freezer for 10 to 15 minutes to chill. Remove the bowl from the freezer and add the chilled cream, confectioner's sugar, and vanilla extract. Whip the cream on medium speed using an electric mixer (or by hand if you want the workout) until soft peaks form. Cover the bowl with a sheet of plastic wrap and store in the refrigerator until ready to use. </span></span></div>
<div>
<i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></div>
<div>
<i><b><span style="font-family: Georgia, Times New Roman, serif;">For the peaches</span></b></i></div>
<div>
<span style="background-color: white; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">To remove the skins from the peaches, using a paring knife, slice a large "x" on the bottom of each peach. Place the peaches in a pot of boiling water for 30 to 45 seconds. Remove using a slotted spoon or spider and transfer to an ice bath. Once the peaches are cool, peel off the skins, slice in half, and remove the pits. Slice each peach half into 1/2-inch thick slices. </span></span></div>
<div>
<span style="background-color: white; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div>
<span style="background-color: white; line-height: 18px; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">Just before serving, grill the peaches over medium heat for 2 to 3 minutes per side, or until grill marks appear. Remove the peaches from the grill and transfer to a plate to cool slightly.</span></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<i><b><span style="font-family: Georgia, Times New Roman, serif;">Assembly</span></b></i></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Put 3 peach slices in each of the 8 oz. jelly jars. Add a couple spoonfuls of cream over the peaches, add a couple more peach slices over the cream, and continue alternating layers of peaches and cream until all of the peaches are used up. Top each jar off with a dollop of cream and serve immediately.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Serves 4 </span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Notes:</span></div>
<div>
<ul>
<li><span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">You can find food-grade dried lavender at specialty herb shops, farmers markets, or at well-stocked grocery stores. Find it online <a href="http://www.lavenderbythebay.com/shop/dried-lavender/culinary-english-lavender-for-baking-and-tea" style="text-decoration: none;"><b><span style="color: black;">here</span></b></a></span><span class="Apple-style-span" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">.</span></li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-47687985018479361012013-08-09T17:00:00.000-04:002013-08-18T22:12:08.442-04:00Summer Succotash <div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">Sufferin' succotash, I can't believe it's already August!
With corn in abundance, it's the perfect time to make succotash. It's an
ideal dish to make when you find yourself wondering around the farmer's market
overwhelmed by the amount of colorful produce, and can't decide what to make
for dinner. Though non-traditional, just about any summer vegetables can
be incorporated into succotash. </span></span></div>
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<div class="MsoNormal" style="font-family: Georgia, 'Times New Roman', serif; line-height: 150%;">
<span style="font-family: Georgia;">Succotash
originates from the Narragansett Native American tribe in Rhode Island and
traditionally consists of fresh corn and lima beans. Succotash became
particularly popular during the Depression and World War II, as it was
healthful and the ingredients were cheap and easy to come by. It remains popular
in America today from New England all the way down to the South. In most parts
of the country, succotash has been adapted over the years to include all kinds
of delicious veg.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-family: Georgia;">I think succotash takes well to a little acid. I squeezed
some fresh lime juice over the finished dish, which I think brightens it up
nicely. Alternatively, you could drizzle some vinegar over the succotash, with
the same results. Try adding tomatoes, potatoes, or summer squash too;
let the market inspire you. This is a dish that really celebrates summer's
bounty, so feel free to have fun with it!</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">SUMMER SUCCOTASH</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Adapted from <i>The Gourmet Cookbook</i>, edited by Ruth Reichl</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 pound fresh or frozen lima beans, shelled (or any fresh shell beans will do)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tablespoon vegetable or corn oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 slices (3 ounces) thick-cut bacon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 stick (4 tablespoons) unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Half a red onion, chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 red bell pepper, washed, stemmed and seeded, and roughly chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 garlic clove, minced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cups fresh corn kernels (from 3 to 4 ears of corn)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 scallion, white and light green parts only, chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salt and freshly ground black pepper, to taste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A squeeze of fresh lime juice </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fill a small saucepan with salted water and bring to a boil. Add the fresh or frozen lima beans and cook for 5 to 6 minutes, stirring occasionally (if using another type of fresh shell bean, such as cranberry beans, cook for 20 to 25 minutes). Drain the beans in a colander and run under cold water to stop them from cooking. When cool, set aside.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat the vegetable or corn oil in a large cast iron skillet or saute pan over medium heat. Add the bacon strips and cook until crisp. Remove the bacon from the pan and transfer it to a paper towel-lined plate to drain. Set aside. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pour out all but 1 tablespoon of bacon fat in the pan. Return the pan to the stovetop, add 1 tablespoon of butter, and melt over medium heat. Add the onions and a pinch of salt, and saute, stirring occasionally until softened, about 3 minutes. Add the peppers and saute for about 5 minutes more. Stir in the garlic and cook for 1 minute. Add the corn and cook until tender-crisp, about 5 minutes. Add the beans to the pan and cook until just heated through. Add the remaining butter and stir until it has melted. Remove the pan from the heat. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Crumble the bacon over the succotash, add the scallions, and stir to combine. Season to taste with salt and pepper. Add a squeeze of fresh lime juice (or a drizzle of vinegar) over the succotash and stir to combine. I like to serve succotash directly out of the skillet at the table for a more rustic approach. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serves 6</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-61791039433705125872013-07-31T14:11:00.001-04:002013-08-18T22:13:24.112-04:00Strawberry Shortcake <div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've been making strawberry shortcake since college, when each summer one of our professors, Mary Saunders, would invite a group of us students to a barbeque at her home in beautiful Manchester, Massachusetts. Year after year it became a tradition for all of us to take the train from Boston, and visit with her in the quint New England seaside town. I always made sure to bring along some freshly baked shortcakes, strawberries, and homemade whipped cream for dessert. Mary would always say, "Michael, it's not everyday you get homemade whipped cream." And you know what, she's right! This dessert is always a treat, and one that I look forward to every season. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Strawberry shortcake, not to be confused with the animated character or the English-style cookie, is a beloved classic American spring and summer dessert. However, the first published recipe for "shortcake," a type of unleavened cookie, dates back to 16th century England when it appeared in an Elizabethan cookbook. Several centuries later on the other side of the Atlantic ocean,</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> shortcake has become more akin to a biscuit than a cake or cookie. In 19th century America, baking soda was introduced and the rest is history. </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My shortcake recipe has evolved a lot over the past few years, but I finally think I've got it just right. To be honest, I'm not even sure where the original recipe originated. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The shortcake is not too sweet, letting the strawberries and cream really shine. It's nice and crumbly, and absorbs all of the delicious moisture provided by the berries, without becoming soggy or mushy. It's just a reminder that sometimes the simplest things are the most delicious. It's no wonder it remains a beloved American classic after all these years.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>STRAWBERRY SHORTCAKE</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>For the strawberries</b></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 pounds fresh strawberries, washed, hulled, and quartered</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>For the shortcakes</b></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups all-purpose flour</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons baking powder</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon baking soda</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 teaspoon kosher salt</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tablespoons sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 tablespoons cold unsalted butter, cut into 1/2-inch pieces</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups heavy cream, plus more as needed</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sparkling sugar, as needed (optional, see notes below)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>For the whipped cream</b></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups heavy cream</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup plus 1 tablespoon sifted confectioner's sugar</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>For the strawberries</b></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put the strawberries in a medium bowl and toss with the sugar. Cover and refrigerate until ready to use.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>For the shortcakes</b></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or a Silpat and set aside. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sift together the flour, baking powder, baking soda, salt, and sugar over a large bowl and whisk to combine. Add the butter to the dry ingredients, toss with the flour, and rub it between your fingers to blend it with the flour. It should resemble coarse sand.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pour the buttermilk in all at once and stir with a wooden spoon until the mixture just comes together. The dough should hold together nicely and still be slightly sticky. Drop the dough by spoonfuls onto the prepared sheet pan (for large shortcakes evenly divide the dough among 6 scoops, for smaller shortcakes, evenly divide the dough among 8 scoops). Lightly brush the tops of the shortcakes with heavy cream and sprinkle with sparkling sugar, if desired. Place the pan in the oven and bake for 15 to 20 minutes, until the tops are lightly golden brown and a toothpick inserted into the center comes out clean. Transfer the shortcakes to a drying rack to cool. Serve within an hour or two after baking, for them to be at their best.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>For the whipped cream</b></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, serif;"><span class="Apple-style-span" style="line-height: 18px;">Place a mixing bowl and whisk attachment (or whisk) in the freezer for 10 to 15 minutes to chill. Remove the bowl from the freezer and add the heavy cream, confectioner's sugar, and vanilla extract. Whip the cream on medium speed using an electric mixer (or by hand if you want the workout) until soft peaks form. Cover with plastic wrap and place in the refrigerator until ready to use.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><b>Assembly </b></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Using a serrated knife, carefully cut the shortcakes in half. Place the bottom potion of the shortcake on a plate and spoon on some of the sweetened strawberries, being sure to add some syrup that has accumulated at the bottom of the bowl. Add a couple of spoonfuls of freshly whipped cream to the strawberries. Place the top portion of the shortcake on top. Repeat with the remaining shortcakes and serve immediately. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 to 8 servings</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Notes:</span></div>
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<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sparkling sugar is a type of coarse-grain sugar that can be found at most cake and baking supply stores, or <b><a href="http://www.kitchenkapers.com/india-tree-white-sparkling-sugar.html?src=gpla&id=39057356421&gclid=CPK0n-mm2rgCFcue4Aod52oAfw">online</a></b>. </span></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-33060287774588103312013-07-30T16:39:00.000-04:002013-08-21T03:30:42.471-04:00Summer Squash Frittata with Fresh Basil<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One of my favorite summer dishes are frittatas, which can be enjoyed at any meal of the</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">day. When the heat wave broke for a couple days in NYC this past week, I took the opportunity to use the god forsaken oven, and bake a summer inspired frittata. I love to eat them warm right out of the oven, or cold right out of the fridge. With a simple side salad, they make a great breakfast, lunch, or dinner.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Frittatas are a great way to use up any leftover veg you may have tucked away in your refrigerator. You can add just about anything to the egg base and voila, you have a meal made! I first made this summer squash frittata with some leftover vegetables I had from cooking <a href="http://persimmonandpeach.blogspot.com/2012/09/thomas-kellers-ratatouille.html" style="font-weight: bold;">ratatouille</a>. Now I look forward to it every season. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There are many different techniques to making a good Italian frittata. They can be done entirely on the stovetop and flipped in the pan, started on the stovetop and finished in the oven, or the simplest method is to bake them in the oven from start to finish. The last method is the one I've used here; it's fool proof and keeps you from being glued to the stove. Most importantly, it comes out perfect every time. Light, fluffy, and delightfully eggy. Experiment with all types of leftover vegetables and meats. The possibilities are endless!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>SUMMER SQUASH FRITTATA WITH FRESH BASIL</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Adapted from Marcella Hazan, <i><a href="http://www.amazon.com/Essentials-Classic-Italian-Cooking-Marcella/dp/039458404X/ref=sr_1_1?ie=UTF8&qid=1374978065&sr=8-1&keywords=essentials+of+classic+italian+cooking">Essentials of Classic Italian Cooking</a></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup plus 1 tablespoon extra virgin olive oil</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 yellow onions, sliced into 1/8-inch thick half-moons</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 garlic clove, minced</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 small zucchini (about 6 ounces), sliced into 1/8-inch thick coins</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 small yellow squash (about 6 ounces), sliced into 1/8-inch thick coins</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 large eggs</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon kosher salt, or more to taste</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Freshly ground black pepper, to taste</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup grated parmigiano reggiano cheese</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10 fresh basil leaves, torn into pieces</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tablespoons unsalted butter</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 350 degrees F. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat 3 tablespoons of the olive oil in a 10-inch saute pan (non-stick works great for this if you have it) over medium heat. Add the onions to the pan and a sprinkle with a dash of salt. Reduce the heat to low and saute, stirring occasionally, until the onions are lightly brown and caramelized, about 25 to 30 minutes. Add the garlic and cook about 1 minute more. Transfer the onions and garlic to a plate or sheet pan and set aside to cool.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wipe out the saute pan you used for the onions and garlic using a paper towel. Add the remaining olive oil to the pan and heat over medium heat. Add the zucchini and yellow squash, sprinkle with salt, and toss occasionally until lightly golden brown, about 5 to 6 minutes. Transfer the squash to the plate or sheet pan with the onions, and set aside to cool. Drain off and discard any oil or liquid that has accumulated in the pan. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large bowl, use a whisk to beat the eggs. Add the salt and pepper and whisk to combine. Add the onions and garlic to the eggs and mix with a fork to incorporate. Next, add 1/2 cup of the parmesan and mix again. Gently fold in the cooked squash and torn basil.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In the same saute pan you used for the onions, garlic, and squash, and the butter and melt over medium heat. Swirl it in the pan to coat it. As soon as the butter stops foaming, but before it begins to color, pour in the egg and squash mixture. Turn off the heat and sprinkle the remaining cheese on top. Transfer the pan to the oven and bake for 30 to 35 minutes, until the eggs are just set and no longer runny in the center. Remove from the oven, slice, and serve immediately. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Makes 8 servings</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-44145859127787669362013-07-18T19:21:00.002-04:002013-08-18T22:16:28.694-04:00Fresh Fig Jam<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I spotted some beautifully ripe black mission figs the other day and knew I needed to make fig jam. I was considering mixing them with strawberries, but ultimately decided to preserve them on their own. I'm glad I did, as there's nothing quite like a 100% unadulterated fig jam. As a child, I used to love Fig Newtons, so I guess this jam fuels that childhood obsession. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In the United States, figs are grown in California and the Southwest and are available in mid to late summer. While you can certainly make fig jam using dried figs, there is something special about using them while in season (even better if you have your own personal tree to pick from). Fresh figs are a little less sweet than the dried versions, with soft delicate skins, and light pink centers filled with tiny edible seeds. Their delicate skin makes them particularly temperamental to store and transport, and are extremely perishable. Look for figs that are unblemished and heavy for their size, and not hard and dried out. Try to use them up in a day or two after purchasing and store in the fridge. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This jam isn't too sweet and you can really taste the unique flavor of fresh figs. I quartered the figs instead of dicing them to make it a bit chunky and rustic. It will make an excellent jam to give as gifts come December. The real challenge will be keeping myself from gobbling it up before the holidays! </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>FRESH FIG JAM</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Inspired by Ellie Topp & Margaret Howard, <i><a href="http://www.amazon.com/Complete-Book-Small-Batch-Preserving-Year-Round/dp/B007R9055W/ref=sr_1_1?s=books&ie=UTF8&qid=1374189215&sr=1-1&keywords=the+complete+book+of+small+batch+preserving">The Complete Book of Small-Batch Preserving</a></i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Makes 4 cups, or enough to fill 8</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;"> (4-ounce) jelly jars or 4 (8-ounce) half pint jars</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 pounds fresh black mission figs, stemmed and quartered (about 6 cups quartered figs)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Zest from 1 lemon</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 tbsp. freshly squeezed lemon juice (about 1 lemon)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup water </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A pinch of kosher salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">Place 1 or 2 small plates in the freezer for testing the jam later on.</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine the figs, sugar, lemon zest, lemon juice, water, and salt in a large non-reactive pot or Dutch oven. Cover and let stand for 30 minutes to 1 hour, stirring occasionally. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Uncover the pot and bring to a boil over medium-high heat. Reduce the heat to medium and boil rapidly (occasionally mashing the figs with a potato masher to break up the skins), stirring occasionally and scraping the sides and bottom of the pot to prevent scorching, until the jam forms a gel, about 8 to 10 minutes (b</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; line-height: 18px;">egin testing the jam to see that it has set after about 8 minutes: remove the pot from the heat and retrieve a plate from the freezer. Place a dollop of jam on the plate and return it to the freezer for a minute. Run your finger through the jam and if it wrinkles slightly, and does not run back together, it's done. If it's still a bit runny, return the pot to the heat and bring to a boil. Continue checking every couple of minutes in the same manner until a gel has formed). Add the vanilla and stir to combine. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ladle the jam into hot, clean jars, leaving a headspace of 1/4-inch. Remove any air bubbles, wipe rims with a clean paper towel or cloth, and apply lids and rings. Process for 10 minutes in a boiling water-bath canner (for 4 oz. jelly jars or 8 oz. half pint jars). Turn off the heat, remove the lid from the canner, and let the jars sit in the canner for 3 to 5 minutes before removing. Allow the jars to rest on a dishtowel undisturbed for 6 to 8 hours or overnight. Check seals, label, and store in a cool dark place for up to 1 year. If any jars did not seal properly, place them in the fridge and use first. For more detailed information, see my step-by-step guide to canning <b><a href="http://persimmonandpeach.blogspot.com/2011/09/can-it.html" style="text-decoration: none;">here</a></b>.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-35748334831823316582013-07-11T21:38:00.002-04:002013-08-18T22:17:11.086-04:00Lemon & Garlic Pickled Asparagus <div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A few weeks ago, I spotted some beautiful green and white asparagus and decided they'd make a fine pickle. Lemon and garlic are a natural paring with asparagus, making these pickled delights ideal to eat as a snack right out of the jar, or as a quick addition to weeknight meals. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Not only are white asparagus delicious to eat, they make a striking presentation when pickled with green asparagus. White asparagus is grown by continually covering the shoots with soil as they grow, keeping them unexposed to sunlight, thus preventing photosynthesis. This is how the full length shoots remain white. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As asparagus season is fairly short (from about early March to late June, depending on where you live), canning is a wonderful way to enjoy them well past what their season will allow. I happened to come across some tall 24 oz. (1 1/2 pint) Ball mason jars at the hardware store and thought they would be ideal for long asparagus stalks (as it turns out, that's exactly what these size jars are intended for- who knew?). When using regular pint jars, you end up losing half the stalk to fit the asparagus in the jar. The 24 oz. jars are somewhat harder to find, but you can always order them <b><a href="http://www.freshpreservingstore.com/ball-wide-mouth-jars-1-pt/shop/383199/">online</a></b> if you can't locate them at your local hardware or kitchen supply store. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>LEMON
& GARLIC PICKLED ASPARAGUS </b><o:p></o:p></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Inspired
by <i><a href="http://pickyourown.org/"><span class="Apple-style-span" style="color: #444444;">pickyourown.org</span></a></i><o:p></o:p></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
</span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
<div class="MsoNormal">
Ingredients:<o:p></o:p></div>
<div class="MsoNormal">
1 1/2
lb. green asparagus<o:p></o:p></div>
<div class="MsoNormal">
1 1/2
lb. white asparagus <o:p></o:p></div>
<div class="MsoNormal">
2 cups
distilled white vinegar (5% acidity)<o:p></o:p></div>
<div class="MsoNormal">
1 1/4
cups water<o:p></o:p></div>
<div class="MsoNormal">
3/4
cups freshly squeezed lemon juice<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp.
pickling salt<o:p></o:p></div>
<div class="MsoNormal">
1 tsp.
sugar <o:p></o:p></div>
<div class="MsoNormal">
10
garlic cloves, peeled<o:p></o:p></div>
<div class="MsoNormal">
2 1/2
tsp. coriander seeds <o:p></o:p></div>
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5 (24
oz. or 1 1/2 pint) mason jars, cleaned and sterilized<o:p></o:p></div>
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<br /></div>
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<br /></div>
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Thoroughly
wash and trim the bottom of each asparagus spear to fit a 24 oz. (1 1/2 pint)
jar, allowing for a 1/2-inch headspace. <o:p></o:p></div>
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<br /></div>
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In a
medium saucepan, combine the vinegar, water, lemon juice, salt, and sugar.
Bring to a boil over medium-high heat, stirring occasionally to dissolve the
salt and sugar. Taste the brine, adding more salt or sugar to taste, if needed.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Meanwhile,
place 2 garlic cloves and 1/2 tsp. coriander seeds in each of the 5 jars.
Tightly pack the asparagus into the jars (I prefer mine tip-side up, but you
can pack them either end up). <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Using a
ladle, evenly divide the hot brine into each of the 5 jars, leaving a 1/2-inch
headspace. Remove any air bubbles, wipe the rims with a clean paper towel, and
apply the lids and rings.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Process
the jars in a boiling-water bath canner for 10 minutes. Remove the jars and
place them on a kitchen towel. Check to see that the jars have sealed
properly (if some have not, place these in the refrigerator and eat
first). Let the jars rest, undisturbed for at least 12 hours. Label,
date, and store the jars in a cool dark place for up to 1 year (allow the
pickled asparagus to sit for about 1 month before eating, to allow the flavors
to fully develop). After opening, refrigerate and consume the asparagus within
3 weeks. For more detailed information, see my step-by-step guide to
canning<a href="http://persimmonandpeach.blogspot.com/2011/09/can-it.html"><span style="color: #0022dc; text-decoration: none; text-underline: none;"> </span><span style="color: #444444; text-decoration: none; text-underline: none;">here</span></a><span style="color: #444444;">.</span><o:p></o:p></div>
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<br /></div>
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Yield:
5 (24 oz. or 1 1/2 pint) jars<o:p></o:p></div>
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<o:p></o:p></div>
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Notes:<o:p></o:p></div>
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</div>
<ul>
<li>Look
for asparagus that are very fresh and crisp, with firm tips. </li>
<li>Most
grocery stores don't carry pickling salt, so look for it at specialty food
stores or <a href="http://www.freshpreservingstore.com/ball-pickling-salt-in-pouch-32-oz/shop/382695/?CCAID=FPPTPD1PRDTL"><span style="color: #444444; text-decoration: none; text-underline: none;"><b>online</b></span></a>.
Pickling salt differs from other table salts in that it is free of additives
that darken pickled food or turn the pickling liquid cloudy (such as iodine and
anti-caking agents). In a jiffy, you can substitute pickling salt with kosher
salt, but since the size of kosher salt is slightly larger than pickling salt,
the measurements will differ when measured by volume. So if using kosher salt
for this recipe, use 1 heaping tbsp. of kosher salt in place of 1 regular tbsp.
of pickling salt.</li>
</ul>
<br />
<!--EndFragment--></span><br />
<!--EndFragment--><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-54513597681963595922013-06-30T19:58:00.002-04:002014-05-31T18:33:19.585-04:00Classic Yellow Birthday Cake<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Each year on my birthday my friends and family take delight in making fun of me for baking my own birthday cake. This year was no different. They don't seem to care that I actually enjoy making it. My polite response to their tease is usually, "It's my party and I'll bake my own damn cake if I want to!" Who can argue with that? </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This year was a no-brainer. Sometimes I like to flip through cookbooks or magazines to get inspiration on what to make, but all I was in the mood for was a classic yellow cake with good ol' fashioned chocolate buttercream frosting. Although it's extremely simple, I often find it's less than perfect when bought at bakeries. Maybe this cake has always been intended to be made at home. To me, it's the quintessential birthday cake, especially when eaten with a big scoop of homemade vanilla ice cream. This cake just screams childhood </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">and in my opinion, is one of the most comforting desserts on the planet. Who doesn't like to feel like a kid again from time to time? Naturally, this kid cake demands sprinkles. Naturally.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've never been one for extravagant birthday parties; I much prefer celebrating with a small gathering of friends and family, as I did this year. It was a laid back evening spent with a bunch of wonderful folks. Between the company, cake, and cocktails, it was a very happy birthday indeed! </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>CLASSIC YELLOW BIRTHDAY CAKE</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Adapted from Stephanie Jaworski, <i><a href="http://www.joyofbaking.com/">joyofbaking.com </a></i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u style="font-style: italic;">For the cake</u>:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cups sifted cake flour </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 1/2 tsps. baking powder</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp. kosher salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup (1 1/2 sticks) unsalted butter, at room temperature</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/3 cups sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 large egg yolks</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup whole milk</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsps. vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><u>For the chocolate frosting</u></i>:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 oz. unsweetened chocolate, roughly chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup whole milk</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 cups unsalted butter (2 1/2 sticks), at room temperature</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 1/2 cups confectioner's sugar, sifted</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp. kosher salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsps. vanilla extract </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cake sprinkles, optional </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span>
<br />
<div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u style="font-style: italic;">For the simple syrup mixture</u>:</span></span></div>
<div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup sugar</span></span></div>
<div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup water</span></span></div>
<div style="font-family: Times; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp. vanilla extract</span></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><u>For the cake</u></i>:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat the oven to 350 degrees F. Butter two 9 x 2-inch cake pans and line the bottoms with parchment circles. Butter again and dust with flour. Set aside.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sift the flour, baking powder, and salt together in a large bowl and set aside.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In the bowl of an electric mixer, or using a hand mixer, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually add the sugar and beat until light and fluffy, about 5 minutes. Add the egg yolks three at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Add the vanilla and continue to beat until well combined.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Reduce the mixer speed to low and add the flour mixture in thirds, alternating with the milk. Increase the mixer speed to medium and beat until just combined. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Evenly divide the batter between the prepared pans, smoothing out the tops of the batter with a rubber spatula. Bake for 22 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place the cakes on wire drying racks to cool in their pans, about 10 minutes. Invert the cakes onto the drying racks and re-invert them so the tops are right side up. Allow the cakes to cool completely before frosting. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><u>For the chocolate frosting</u></i>:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place the chocolate in a heatproof bowl set over a saucepan of simmering water. Stir occasionally with a rubber spatula until the chocolate has completely melted. Remove from heat and set aside to cool.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In the bowl of an electric mixer, or using a hand mixer, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the sugar in thirds, alternating with the milk, beating well after each addition. Continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Beat in the vanilla extract. Add the room temperature chocolate and beat until fully incorporated. Increase the speed to medium-high and beat until the frosting appears smooth and glossy, about 2 minutes more. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u style="font-style: italic;">For the simple syrup mixture</u>:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Combine the sugar and water in a small saucepan and bring to a simmer over medium heat. Simmer until the sugar has completely dissolved, stirring occasionally. Remove from heat and stir in the vanilla. Set aside to cool.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i><u>Assembly</u></i>:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place one cake layer on a serving plate and lightly brush with the simple syrup mixture. Using a cake or rubber spatula, evenly spread a layer of frosting over the cake. Place the second cake on top, brush with the simple syrup mixture, and frost. Use the rest of the frosting to frost the sides of the cake (it's o.k. if you have some left over). Sprinkle the frosted cake with sprinkles, if desired. Cover the cake and store at room temperature for a number of days. Serve with vanilla ice cream.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-314901033437144061.post-37083655344362415422013-06-28T19:13:00.001-04:002013-08-18T22:20:12.022-04:00Ice Cream Challenge: One Year Later <div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2012/05/cookies-cream-ice-cream.html"><b>Ice Cream #1: Cookies & Cream</b></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Last May, I started a personal ice cream challenge with the goal to make 24 different ice creams in one year. That year is finally up and while I didn't quite make it to 24, I'm happy to report I made 18 ice creams in all. As expected, life got in the way from time to time, but in the end I feel 18 scoops ain't too shabby. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://persimmonandpeach.blogspot.com/2012/05/ice-cream-challenge-2-real-mint-chip.html">Ice Cream #2: Real Mint Chip</a> </b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2012/06/ice-cream-3-strawberry.html"><b>Ice Cream #3: Strawberry</b></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://persimmonandpeach.blogspot.com/2012/06/ice-cream-4-salted-caramel.html">Ice Cream #4: Salted Caramel </a></b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2012/07/ice-cream-5-zabars-coffee.html"><b>Ice Cream #5: Zabar's Coffee</b></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePg3lab0-6njhyphenhyphenJrixQp5YszHwTfFu0RgEDV7QFQRP3Fbf6V_hqwSQvtEyoKYEAaqnI5F7chb5x0b4ydP73k21Hyqucr3peTZTB9ajq_ixT7ES6LMAorChu5bWv-Rt5bzt9k8dGRF7O-u/s1600/P1018466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePg3lab0-6njhyphenhyphenJrixQp5YszHwTfFu0RgEDV7QFQRP3Fbf6V_hqwSQvtEyoKYEAaqnI5F7chb5x0b4ydP73k21Hyqucr3peTZTB9ajq_ixT7ES6LMAorChu5bWv-Rt5bzt9k8dGRF7O-u/s400/P1018466.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2012/08/ice-cream-6-green-tea.html"><b>Ice Cream #6: Green Tea</b></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2012/09/ice-cream-7-raspberry-sorbet.html"><b>Ice Cream #7: Raspberry Sorbet</b></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have to cut myself some slack for not making it all the way to 24, as in the last two months my freezer has been so full of food from recipe testing, I didn't have room to freeze the ice cream bowl! This is not an exaggeration; it was literally taped shut with masking tape (I really felt bad when Aaron politely asked if we could have ice again). Also, there were a few ice creams I experimented with or made that I never got around to posting on the blog. In some cases (though I never thought I'd say this), the real challenge was eating all of the ice cream I was making before I started the next! </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><a href="http://persimmonandpeach.blogspot.com/2012/11/ice-cream-8-pumpkin.html">Ice Cream #8: Pumpkin</a></b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2012/12/ice-cream-9-peppermint-chocolate-chip.html"><b>Ice Cream #9: Peppermint Chocolate Chip</b></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2012/12/ice-cream-10-eggnog.html"><b>Ice Cream #10: Eggnog</b></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/01/ice-cream-11-maple-pecan.html"><b>Ice Cream #11: Maple Pecan</b></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/01/ice-cream-12-blood-orange-sherbet.html"><b>Ice Cream #12: Blood Orange Sherbet</b></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I find these challenges to be a lot of fun, as they've given me the opportunity to delve into and explore a certain type of food over a long period of time. The experience and knowledge I've gained over the past year has allowed me to easily whip up a batch of ice cream without batting an eye. I must say, it's very satisfying to look at all 18 ice creams lined up in a row, many of which I can't wait to make again and again. Hopefully I've inspired some of you to get out there and start churnin'. So what's the next challenge you ask? You'll just have to wait to find out. One hint: it's probably about as far from ice cream as one could possibly go...</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/02/ice-cream-13-mexican-chocolate.html"><b>Ice Cream #13: Mexican Chocolate</b></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/02/ice-cream-14-chai.html"><b>Ice Cream #14: Chai</b></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/02/ice-cream-15-cookie-dough.html"><b>Ice Cream #15: Cookie Dough</b></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/03/ice-cream-16-peanut-butter.html"><b>Ice Cream #16: Peanut Butter</b></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/04/ice-cream-17-key-lime-pie.html"><b>Ice Cream #17: Key Lime Pie</b></a></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://persimmonandpeach.blogspot.com/2013/05/ice-cream-18-coconut-sorbet.html"><b>Ice Cream #18: Coconut Sorbet</b></a></span></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-314901033437144061.post-85067062224439744852013-06-12T21:11:00.000-04:002013-08-18T22:22:37.861-04:00Spring Cleaning!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzZxgxdXX6uS1dGO6clOF5hdoSrXEWhg4JdQJ_mfLjjtd1QNORT-x9iVaOl5KjsdCEP7aGPVHAX01-EPBfisw8kQhcg7I6yR4ybGKC0sJqN7cNGPqVIgLzt4ZKNUWo_yQkgHISNgg2jlf/s1600/spring-cleaning.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzZxgxdXX6uS1dGO6clOF5hdoSrXEWhg4JdQJ_mfLjjtd1QNORT-x9iVaOl5KjsdCEP7aGPVHAX01-EPBfisw8kQhcg7I6yR4ybGKC0sJqN7cNGPqVIgLzt4ZKNUWo_yQkgHISNgg2jlf/s1600/spring-cleaning.jpg" /></a></div>
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<span class="Apple-style-span" style="color: #444444; font-size: xx-small;"><i><a href="http://www.trackur.com/get-to-work-its-time-for-social-media-spring-cleaning">source</a></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Over the last month, I've been a busy bee cleaning my kitchen. Not everyone loves a good spring cleaning, but sometimes it's just down right necessary. For me, once I start a cleaning project it's usually a domino effect; one thing leads to another and suddenly it's 3 am before I realize I'm still awake and scrubbing the grout on the kitchen floor! </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Caring for kitchen appliances and tools isn't always a top priority in the home kitchen, but it's necessary for it to function properly (I know, I sound like a 50's housewife). Professional kitchens are constantly being cleaned, but as most of us don't have dishwashers and porters to take care of the nitty gritty, we have to do it ourselves. I thought it would be useful to provide some basic information on kitchen maintenance. After all, when everything is working properly cooking is a lot more fun. Save it for a rainy day (we've had quite a few of those lately, so no excuses) and I guarantee you'll find yourself a much more cheerful cook!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>1) SHARPENING KNIVES</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A sharp knife is a safe knife. Though it sounds counter intuitive, it's true. I've had friends tell me they were scared of sharp knives, so they let them go dull so they'd be less likely to cut themselves (I was surprised they still had fingers, as this couldn't be farther from the truth!). A dull knife creates a greater chance of losing control and cutting yourself. A sharp knife gives you a smoother, more fluid cut and requires less cutting (and work from you, the cook) in the long run. If your kitchen knives were dull when you bought them because you purchased them at a dollar store in college, it's time for an upgrade. You can accomplish almost every slicing and dicing task with just two knives: a chef's knife and a paring knife. Make the investment: save time and your fingers!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0Ql5lDbHtTSzXC8_rcchgRkFAoOK0-Jd1Z5QAvWQQrc_SLY1ssFYz6t22XtrbLD_N-EwgP-TlHoe0CZOG4eZLfRIja_0Q4M8qcB6SDULR_8cgJjqb-FJJNw6uFX3qCAbRptV1df3lTQK/s1600/P1012805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0Ql5lDbHtTSzXC8_rcchgRkFAoOK0-Jd1Z5QAvWQQrc_SLY1ssFYz6t22XtrbLD_N-EwgP-TlHoe0CZOG4eZLfRIja_0Q4M8qcB6SDULR_8cgJjqb-FJJNw6uFX3qCAbRptV1df3lTQK/s640/P1012805.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You can have your knives professionally sharpened, or save money by sharpening them at home. I find sharpening your knives at home using a sharpening stone is much more convenient and allows you to sharpen them whenever you'd like. Sharpening stones restore a dull knife's edge without grinding away too much of the blade. There are a variety of stones to choose from, but ideally you want a stone (or two stones) with a coarse grit and a fine grit. I prefer sharpening my knives with a whetstone like this one <b><a href="http://www.amazon.com/Whetstone-Cutlery-Two-Sided-Stone/dp/B0055B2RGO/ref=sr_1_1?ie=UTF8&qid=1371075111&sr=8-1&keywords=whetstone+two+sided">here</a></b>. Like sandpaper, sharpening stones have varying degrees of coarseness. For western style knives (as opposed to Japanese style knives), a </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">300 to 400 coarse grit helps to restore a knife's edge to its original shape, while a 1000 to 1200 fine grit is used to smooth and polish a knifes edge. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Knife Anatomy:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8e8J6C1VClW4b3m3YUPCAPf6vR706-NSzwjl561D8z64ZLEs4RrKUm7B0FBR2rfbGNn3sNYUinigtIHHe_w7s_PQQL6_IgNkLSahGJGwcEfWC-qZ1GmNErXPfox8YYwMzkjyJKTxi1kj/s1600/knife-parts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8e8J6C1VClW4b3m3YUPCAPf6vR706-NSzwjl561D8z64ZLEs4RrKUm7B0FBR2rfbGNn3sNYUinigtIHHe_w7s_PQQL6_IgNkLSahGJGwcEfWC-qZ1GmNErXPfox8YYwMzkjyJKTxi1kj/s1600/knife-parts.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: xx-small;"><i><a href="http://www.webstaurantstore.com/guide/538/Knife.html">source</a></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>How to sharpen knives at home using a whetstone in 6 easy steps:</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>STEP 1</b>: Soak a coarse grit whetstone (300 to 400 grit) and a fine grit whetstone (1000 to 1200 grit) in enough water to cover for 20 to 30 minutes (this helps to keep the stone free of grit and debris while sharpening). </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>STEP 2</b>: Place the stone on a damp paper towel or kitchen towel to keep it from slipping. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>STEP 3</b>: Hold the knife by the handle with your right hand (with the blade facing away from you) at a 20 to 22 degree angle and use your left hand to apply moderate pressure to the flat side, or belly of the knife. Move the blade along the stone (from heel to tip) in ten even strokes in the same direction each time (be sure to keep the knife at a consistent angle as you sharpen). Flip the knife over and repeat on the other side of the blade. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>STEP 4</b>: Switch to a fine grit whetstone and sharpen the knife in the same way as mentioned above, in ten even strokes. Flip the knife over and repeat on the other side of the blade. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>STEP 5</b>: Wipe the blade off using a damp cloth and hone the knife using a sharpening steel (also known as a knife steel or honing steel) to remove any bits of metal left on the knife. Run the blade along the steel in a few strokes, moving in the same direction with each stroke. Repeat on the other side of the blade.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>STEP 6</b>: </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rinse the knife with water to clean it of grit and it's ready to use.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Helpful tips:</b> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remember to always sharpen in the same direction and not back and forth. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Use a sharpening steel to maintain a knife's edge in between sharpening with a stone. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>2) CLEANING DISCOLORED STAINLESS STEEL POTS & PANS</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bar Keeper's Friend is your best friend. The best part is, this stuff is cheap. For only a couple bucks and a little elbow grease, you can have your stainless steel pots and pans looking like new again. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcDEC3OQjRrHwhaAUXx4657oRv7lifOoy-Y6LU-XvM3Rx2UY_Z-abNgpjFwsFHMskkCxEvUTcOl_FpJ8-eNE2P9Y56QQBzxWxBTNTYZJtT3zFJR2ip7p9hhm_dcfQ_MC18xqbltUOTyL2/s1600/P1012639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcDEC3OQjRrHwhaAUXx4657oRv7lifOoy-Y6LU-XvM3Rx2UY_Z-abNgpjFwsFHMskkCxEvUTcOl_FpJ8-eNE2P9Y56QQBzxWxBTNTYZJtT3zFJR2ip7p9hhm_dcfQ_MC18xqbltUOTyL2/s640/P1012639.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Before cleaning </i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDhkcAtQ6eCeRJOzQtT0T3bzs9x6U36UQinMm9TMPKyBHBrW0qln98N99nq4k4lEWtMbw9SfrmmWsauv-df4g3lL0bDNitiGrB2Fict8vUiDjPBycn3INVNLxlvhsZr5KryTIBkd0DOer/s1600/P1012646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDDhkcAtQ6eCeRJOzQtT0T3bzs9x6U36UQinMm9TMPKyBHBrW0qln98N99nq4k4lEWtMbw9SfrmmWsauv-df4g3lL0bDNitiGrB2Fict8vUiDjPBycn3INVNLxlvhsZr5KryTIBkd0DOer/s640/P1012646.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Simply apply Bar Keeper's Friend to a damp sponge or soft cloth and rub onto the interior or exterior of your pots and pans. Rinse thoroughly within one minute of application, then wipe dry. It also works on porcelain, ceramic, tile, and copper. Bar Keeper's Friend can be found at most hardware and kitchen supply stores, or online. It comes in both <b><a href="http://www.webstaurantstore.com/bar-keepers-friend-21-oz-all-purpose-cleaning-powder/26211514.html"><span class="Apple-style-span" style="color: #444444;">powdered</span></a></b> and <b><a href="http://www.webstaurantstore.com/bar-keepers-friend-26-oz-all-purpose-liquid-cleanser/26211626.html"><span class="Apple-style-span" style="color: #444444;">liquid</span></a></b> varieties.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xuTVczx-uLatPctOUe7oR6_yCWizwO2Q4Zpqk8_MYlMt-PRXU3eKYNKVAPj-NXxFj3ghkN9jA8v0RQzK-Xckn5_jGjT5hlIhoSaFI5e6fJtrIink8rGhKkbikIFxF8ftc2HwppO2Fjnh/s1600/P1012702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xuTVczx-uLatPctOUe7oR6_yCWizwO2Q4Zpqk8_MYlMt-PRXU3eKYNKVAPj-NXxFj3ghkN9jA8v0RQzK-Xckn5_jGjT5hlIhoSaFI5e6fJtrIink8rGhKkbikIFxF8ftc2HwppO2Fjnh/s640/P1012702.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>After cleaning </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>3) HOW TO SEASON A CAST IRON SKILLET</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Opinions on seasoning cast iron can vary greatly. All I have to say is that I've tried seasoning a number of ways, but nothing compares to using flaxseed oil. For years I used vegetable oil, which left a slightly sticky residue, or bacon drippings or vegetable shortening, but all were too soft and would wear off overtime. Don't waste your time. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Before seasoning </i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>After seasoning<span class="Apple-style-span" style="font-size: x-small;"> </span></i></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I first became enlightened to seasoning with flaxseed oil when I stumbled upon <span class="Apple-style-span" style="color: #444444;"><b><a href="http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/">Sheryl Canter's blog post</a></b> </span>on the chemistry of cast iron seasoning. Her science based approach to seasoning cast iron makes a lot of sense. Cheryl used the same principles behind most drying oils (such as </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">linseed oil) </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">used by painters or woodturners. The food-grade equivalent to this is flaxseed oil. Flaxseed oil is the only edible oil that dries hard, creating a glossy film or protective layer over cast iron. It is not easily worn off by washing or the repetitive nicks and scratches caused by cooking utensils. Even if you buy a new cast iron skillet that is "pre-seasoned", take the time to season it with flaxseed oil and the rewards will be plenty. You can find flaxseed oil at most health food stores or <b><a href="http://www.puritan.com/nutritional-oils-068/organic-flaxseed-oil-006420?scid=26593&cmp=gpl-_-Nutritional%20Oils-_-006420&CAWELAID=1782917334&catargetid=1798093215&cagpspn=pla&gclid=CJiAl_jRv7cCFcGe4AodDVAAeA"><span class="Apple-style-span" style="color: #444444;">online</span></a></b>. To clean rust from old or antique cast iron skillets before re-seasoning, see<b><a href="http://sherylcanter.com/wordpress/2010/01/perfect-popovers-and-how-to-clean-reseason-cast-iron/"><span class="Apple-style-span" style="color: #444444;"> here</span></a></b>. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>How to season or re-season your cast iron skillet in 5 easy steps:</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>STEP 1</b>: Heat the pan in a 200 degree F oven for 15 to 20 minutes, to see that the pan is completely dry and to open the metal's "pores" slightly. Remove the pan from the oven and place it on a clean cotton cloth. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>STEP 2</b>: Shake the oil and pour a few drops in the pan. Use your fingers to rub the oil over the entire surface of the pan, inside and out, seeing that it it completely covered. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>STEP 3</b>: Use a paper towel or cotton cloth to rub off all of the oil, until it looks as if no more oil remains. The pan should look dry and not glistening with oil (in actuality, there is a very thin layer of oil on the pan unseen by the naked eye). </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>STEP 4</b>: Place the pan in the oven upside down, and preheat the oven to 500 degrees F (or as high as your oven temperature will go). When the oven temperature reaches 500 degrees, set a timer for 1 hour. After an hour, turn the oven off but do not open the oven door (don't even be tempted to take a peek). Leave the pan in the oven to cool for at least 2 hours before removing. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>STEP 5</b>: After removing the pan from the oven it will appear a little darker and have a matte look to its surface. Repeat this process 5 to 6 more times, (beginning with step 1) after which time the pan will take on a semi-gloss sheen. Your pan is now properly seasoned and ready to cook with. For more information check out Cheryl's <b><a href="http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/"><span class="Apple-style-span" style="color: #444444;">blog</span></a></b>. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In terms of washing your cast iron skillet after daily use, there are two schools of thought: soap or no soap. I generally try to avoid dish soap or use very little with a soft non-abrasive sponge and rinse it with hot water. Scrubbing your pan with a lot of soap and a coarse sponge will wear down the seasoning overtime. It goes without saying this baby never sees the dishwasher. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'm absolutely in love with my cast iron skillets now that they have an incredible season. If I had to own just one pan, this would be it. Cast iron skillets are the original "non-stick" pans (when seasoned properly) and can be used to cook everything from eggs to a roast chicken. A 12-inch skillet usually runs under $40 and if cared for properly, will last a lifetime. You can find them at all kitchen supply stores or<span class="Apple-style-span" style="color: #444444;"> <b><a href="http://www.lodgemfg.com/">online</a></b></span>.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>4) WOODEN CUTTING BOARD CARE</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove stains or food odors from wooden cutting boards by generously sprinkling kosher salt over the surface of the board and rubbing it with a sliced lemon. Let this slurry sit for a minute before rinsing the board with hot water. A sprinkling of baking soda also helps to remove stubborn odors from strong scented foods, such as onions and garlic.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cutting boards will last for decades if properly cared for. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Most detergents and soaps tend to dry out the wood overtime, causing cracks and warping. To avoid this,</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> oil them about once a month with food-grade mineral oil. Working in sections, use a soft cloth or paper towel to rub a small amount of the oil onto the cutting board in the direction of the grain. Repeat until the entire board is coated. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wipe off any excess oil and dry the board for 8 hours or overnight before using. Avoid using olive and vegetable oils to oil your board, as these can turn rancid quickly. Food-grade mineral oil can be found at most kitchen supply stores, or <b><a href="http://www.williams-sonoma.com/products/804336/?catalogId=46&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Homekeeping&cm_pla=Cleaning_Tools_&_Supplies&cm_ite=Tree_Spirit_Mineral_Oil_%7C_Williams-Sonoma&srccode=cii_17588969&cpncode=31-148260622-2"><span class="Apple-style-span" style="color: #444444;">online</span></a></b>.</span><br />
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<b>5) HOW TO CLEAN A COFFEE MAKER</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">While I love my mini French press for a cup of joe or two, the electric coffee maker is more economical for a large pot of coffee. Overtime however, it can start to get stained and just plain gross, which effects the taste of your brew. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A simple home remedy solution is to combine 1 part white distilled vinegar with 4 parts water and run through the machine. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Run several cycles of fresh water through the machine to rinse it after cleaning. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>6) THROWING AWAY OUTDATED HERBS & SPICES</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is one I'm guilty of not doing as often as I should. Throwing away out dated herbs and spices can seem like a waste, but it makes a big difference in flavor. Overtime, herbs and spices lose their potency. Generally, whole spices will last 3 to 4 years, ground spices about 1 to 2 years, and dried herbs about 1 year. The best indicator is to use your taste buds. If your spices are flat tasting, discolored, or no longer potent, it's time to replace them. Buying smaller quantities allows you to use them up before they go bad. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One of my favorite places to buy spices is at Kalustyan's in NYC. If you live outside the New York area, check them out <b><a href="http://www.kalustyans.com/catalog.asp?menucategory_id=64&category_id=161"><span class="Apple-style-span" style="color: #444444;">online</span></a></b>. Kalustyan's has been a NYC institution since 1944. They have an incredible selection of whole and ground spices and the best part is, they can be bought in small quantities. Dating your jars of spices will help you keep better track of their shelf life too. Try to store your herbs and spices in well-sealed jars in a cool dark place and away from the oven, stovetop, or direct sunlight. </span>Unknownnoreply@blogger.com25tag:blogger.com,1999:blog-314901033437144061.post-26912404682844289872013-05-31T12:24:00.004-04:002013-08-20T14:38:38.276-04:00Ramp Butter<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Like<b> <a href="http://persimmonandpeach.blogspot.com/2013/05/sauteed-fiddlehead-ferns-with-garlic.html">fiddlehead ferns</a></b>, ramps have a short lived season. Whenever they arrive at the farmer's market I always grab a bunch without hesitation. With some steaks in the fridge, I thought ramp butter would be a perfect companion. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Compound butters or beurre compose are fancy terms for butter mixed with additional ingredients such as herbs, spices, or other aromatics. They are extremely simple to make but in my opinion, can transform a steak from average to extraordinary. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ramps, though becoming popular in upscale restaurants, are simply perennial wild onions found across the eastern part of North America. If you've never tasted ramps before, they are best described as garlicy mild green onions. They are popular from the American south all the way up to Canada. It's no wonder, as these seasonal "weeds" really pack a punch. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I love ramps sauteed with butter or with scrambled eggs and omelettes. But the great thing about adding them to butter is that the butter can be frozen for a number of months. This allows you to enjoy ramps much longer than their season will allow and gives you the option of cutting off only what you need, while preserving the rest. I love having it on hand throughout the spring and early summer. Try it melted on steaks or spread on bread or toast. </span><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">RAMP BUTTER</span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 lb. ramps (about 20 ramps)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 lb. (2 sticks) unsalted butter, at room temperature</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp. sea salt, or more to taste</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thinly slice the ramp bulbs and set aside. Chiffonade the leafy greens, slicing them into 1/8-inch strips. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add 2 tablespoons of the butter to a medium saute pan, and melt over medium heat. Once the butter has melted and become frothy add the ramp bulbs and saute, stirring often, until lightly browned, about 1 minute. Stir in the ramp greens and saute until the leaves have wilted, about a minute more. Remove the pan from heat and transfer the sauteed ramps to a plate to cool, about 15 to 20 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add the remaining butter to a small mixing bowl and using a rubber spatula, fold in the sauteed ramps. Stir in the salt, adding more to taste if necessary. Turn the butter out onto a double layer of plastic wrap (or a sheet of waxed paper or parchment paper). Shape the butter into a log and roll it up in the plastic or paper. Use a dough scraper or ruler to shape the dough into a long log measuring about 8-inches long. Twist the ends of the plastic or paper to seal in the butter. Refrigerate until the butter is cold, about 45 minutes. Cut the butter into 1/4-inch rounds and use as a condiment on steaks, bread, or toast. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The ramp butter can be refrigerated for up to 1 week or frozen for up to 2 months for longer storage.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div>
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