tag:blogger.com,1999:blog-39778663394438910412024-03-14T08:04:52.581-04:00married to a meat-eaterThis is my meatless journey with my carnivorous husband, family, and friends...Unknownnoreply@blogger.comBlogger68125tag:blogger.com,1999:blog-3977866339443891041.post-25161272443763861132011-09-15T19:06:00.000-04:002011-09-15T19:06:41.710-04:00Potato Pancakes<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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As a child of a polish mother, potato pancakes were a staple in my diet, especially around Easter for lent. This past weekend my mother and I made them together and it brought back a lot of memories. My mom to this date makes the best potato pancakes in this world.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgas0QWH1DuepRoekAzEkN-mtebVmJ4vDANfvmiKAu_qGbPanIqzDA8MsCg3fnTp7PrXc9eFqe4CbCl4Q6Iz8raW_CxB9-9OsUB6ihDJEXwW_eK-knU4nsusCTC_v2Ciso7zLrIev353QKk/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgas0QWH1DuepRoekAzEkN-mtebVmJ4vDANfvmiKAu_qGbPanIqzDA8MsCg3fnTp7PrXc9eFqe4CbCl4Q6Iz8raW_CxB9-9OsUB6ihDJEXwW_eK-knU4nsusCTC_v2Ciso7zLrIev353QKk/s320/photo.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato Pancakes with Applesauce </td></tr>
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4 Large Potatoes shredded<br />
¼ to ½ grated or diced onion<br />
2-3 tablespoons of flour<br />
½ teaspoon baking powder<br />
Salt and pepper to taste<br />
1 egg<br />
Enough oil to coat the bottom of your frying pan<br />
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First peel and shred your potatoes. According to my mom, this must be done by hand because they taste better that way. If you are busy a food processor will suffice. Another tip, use fresh potatoes because they are better with fresh potatoes. <span style="mso-spacerun: yes;"></span>Either grate or dice your onion and add to the mix to a large bowl. Then add 2-3 tablespoons of flour, depending on the water content of the potatoes. You really do not want to add a lot of flour to this recipe because you want to taste the fresh potatoes. If you add too much flour it will taste like paste, trust me it happened the first time I ever made them. Then add your baking powder, egg, salt and pepper and mix to combine. Bring your oil up to frying temp and place the potato mixture in the pan. You may need to flatten it a bit with a spatula. Cook until golden brown on both sides, flipping it halfway through. Drain on a paper towel. These are best served right out of the frying pan so try to make them on the spot. My mother grew up eating them with applesauce so that is the way we eat them, but there are plenty of other options. You can eat with sour cream, ketchup, or even maple syrup. My dad eats them with maple syrup, I’m actually a bit repulsed by it but I have to admit there was a time I used to eat them like that. If you are feeling fancy, make them bite sized and top with sour cream and caviar, when I ate caviar, I thoroughly enjoyed them like that.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyVvJs9CJ4BhFfEWG74QCDfmAucyS5bsukMNFdX7tu5n0HMM5bNphdGQu_vEkteW_asgoK6bm8CcIDHmDvNWqpXf-QeST46ry8IZCDMKZB1A3EJgoYqdLJXxEKGTgkk9hxthCY4PY0Z86/s1600/photo%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyVvJs9CJ4BhFfEWG74QCDfmAucyS5bsukMNFdX7tu5n0HMM5bNphdGQu_vEkteW_asgoK6bm8CcIDHmDvNWqpXf-QeST46ry8IZCDMKZB1A3EJgoYqdLJXxEKGTgkk9hxthCY4PY0Z86/s320/photo%25286%2529.JPG" width="320" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-ROPdqZjaJcKbOYL3tF55lYsxc-bRnM2aCVIrxgZQmYDHcDPahKaYBRKomSsIeJG4Zn13z_5e_N2hlkIjlXOTyiPKiU5WoTXWqrNj8Z8H-ZNdvHrBca0ObZGnekVxFhHpr2W7KqO7BTi/s1600/photo%25285%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-ROPdqZjaJcKbOYL3tF55lYsxc-bRnM2aCVIrxgZQmYDHcDPahKaYBRKomSsIeJG4Zn13z_5e_N2hlkIjlXOTyiPKiU5WoTXWqrNj8Z8H-ZNdvHrBca0ObZGnekVxFhHpr2W7KqO7BTi/s320/photo%25285%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what the mixture should look like</td></tr>
</tbody></table>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3977866339443891041.post-38378637547495238572011-09-08T19:44:00.000-04:002011-09-08T19:44:33.883-04:00One Last Lemonade<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEb5Q6-CDqZibd_4io9sQnErMrbmFJMEciXs3WFO-Mw20P2Z-Exe5PIvQedsybYiu5_cl6PHHqKOAxwFocZqZ_EFZ8URb8XQxKWFz1hwfgBy5DXRAA4Zi0xzsoDR7P8w47hCdKTpekyK7r/s1600/photo%252854%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEb5Q6-CDqZibd_4io9sQnErMrbmFJMEciXs3WFO-Mw20P2Z-Exe5PIvQedsybYiu5_cl6PHHqKOAxwFocZqZ_EFZ8URb8XQxKWFz1hwfgBy5DXRAA4Zi0xzsoDR7P8w47hCdKTpekyK7r/s320/photo%252854%2529.JPG" width="239" /></a></div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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</style> <![endif]--> <div class="MsoNormal">You know the old saying when life gives you lemons you make lemonade? Well it’s more like life has been chucking them at me, in the face and then laughing at me. Since that is a bit more dramatic I figured spicing up some homemade lemonade with herbs, fruit and spirits, would be appropriate. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">As anyone from Philadelphia knows, <a href="http://www.artintheage.com/spirits-products/introducing-rhuby/">Art in the Age</a> RHUBY has hit shelves and bars and has been the talk of the town. I was one of the unfortunate souls that have not tried RHUBY yet. The anticipation was killing me especially since SNAP and ROOT are some of my favorites. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Being that it is the end of summer I thought that one last lemonade would help ease me into the pumpkin frenzy that is fall and RHUBY would be the perfect addition to my lemonade. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Strawberry RHUBY lemonade</div><div class="MsoNormal">3 Strawberries</div><div class="MsoNormal">4 basil leaves</div><div class="MsoNormal">1 shot of RHUBY</div><div class="MsoNormal">Homemade lemonade (recipe below)</div><div class="MsoNormal">A bit of sparkling water to top it off</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">First muddle your strawberries and basil then add RHUBY and top off with homemade lemonade and sparkling water or club soda. Pass back and forth in a glass with ice to ensure your drink is refreshingly cold.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Homemade lemonade</div><div class="MsoNormal">1 cup of fresh squeezed lemon juice</div><div class="MsoNormal">¾ cup simple syrup (1/2 natural sugar, ½ water brought to a boil)</div><div class="MsoNormal">4 cups of sparkling water</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">You can add more simple sugar and or more or less water if you’d like. It is all your taste preference.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I have to say I absolutely love this drink creation and I cannot wait to drink more RHUBY! It is a true gem! Thank you Art in the Age for another beautiful spirit.</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3977866339443891041.post-70343799438998659952011-09-01T19:14:00.000-04:002011-09-01T19:14:00.750-04:00Foodspotting Hot Dog Crawl<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/AVvXsEhEShyB7DbD9sV0LCWaNYgXuXSYGcvp2ntFnmIRdbfaTt9hiu7S7L-4VofAbEs9S68MhgZg36UPjBXQY56eB1ADiMfVSG6OOOYjv3kdLX4BsACaChRHO_QDjK1P8_rIRtmumy0EgqzEjbPK/s1600/6_jen-hot-diggity.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEShyB7DbD9sV0LCWaNYgXuXSYGcvp2ntFnmIRdbfaTt9hiu7S7L-4VofAbEs9S68MhgZg36UPjBXQY56eB1ADiMfVSG6OOOYjv3kdLX4BsACaChRHO_QDjK1P8_rIRtmumy0EgqzEjbPK/s320/6_jen-hot-diggity.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffing my face with The Big Kahuna</td></tr>
</tbody></table><div style="text-align: center;"></div><div class="MsoNormal" style="margin-bottom: 10.0pt;"><span style="font-family: Calibri;">A vegetarian on crutches in Philly on a hot dog crawl…can it get much more outrageous? No probably not!</span></div><div class="MsoNormal" style="margin-bottom: 10.0pt;"><span style="font-family: Calibri;">My fellow foodspotters and I ventured out on a fine Tuesday night in Philly to taste some of the finest dogs we could find. Obviously I opted out of most of the tastings. Sorry Brauhaus and Supper, your dogs looked and smelled amazing, but the whole reason I went on the crawl was for Hot Diggity! They offer vegetarian Worthington Linketts dogs! I haven't been able to chow down on a veggie dog outside of my home or Citizens Bank Park in awhile and guess what I am hooked! </span><br />
<br />
<span style="font-family: Calibri;">I did have potato pancake from Brauhaus and I must say it was pretty tasty! </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WANjvfFCPfoDFnZ0P9EKuetE32faWSPzVEImcn-RpwuHSaMYsPu_7T7GLsZAvGpve0jw9KAqiq121GcgZ7jw2GIp3Y97-Xw-vm55lCQUJNlWRL-pjz-cCuSRo91aA8NoKJf4wdOUiicK/s1600/thumb_600.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WANjvfFCPfoDFnZ0P9EKuetE32faWSPzVEImcn-RpwuHSaMYsPu_7T7GLsZAvGpve0jw9KAqiq121GcgZ7jw2GIp3Y97-Xw-vm55lCQUJNlWRL-pjz-cCuSRo91aA8NoKJf4wdOUiicK/s320/thumb_600.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">kasewurst from <span style="font-family: Calibri;">Brauhaus </span><span style="font-family: Calibri;">Schmitz</span>s</td></tr>
</tbody></table><span style="font-family: Calibri;">Mitch the chef and owner of Supper made the Supper dogs that day from scratch!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx34fJth1_dwegNAJ-WqpXhgmBprwrRckYXYQN4FHDfHb-Pm614aVChMxks_MV9AkI1iSvHHFXCJkBpNKrqkMlBFj0wdWAGlLGzu-MbnuOA3srPkVfJ8WEIlzRe_m_t0AgcEOHfGqRnkue/s1600/photo%252864%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx34fJth1_dwegNAJ-WqpXhgmBprwrRckYXYQN4FHDfHb-Pm614aVChMxks_MV9AkI1iSvHHFXCJkBpNKrqkMlBFj0wdWAGlLGzu-MbnuOA3srPkVfJ8WEIlzRe_m_t0AgcEOHfGqRnkue/s320/photo%252864%2529.JPG" width="320" /></a></div><span style="font-family: Calibri;"> The Big Kahuna dog was my favorite hot dog of all time. The sweetness and the spiciness was absolutely perfect!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhiFdLicF2hck35iXi9bn_Xm3Q4fEovnBgCvCsAVKMPoEaEDcUZE1gWj-eBhbW2RI7ysF_Z8992UdKsrsatw3qgfIPqwszi60iGp2mm2ooJXLR7eZB9PstvknvPEuhd6vbCseszHaBha9/s1600/photo%252852%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhiFdLicF2hck35iXi9bn_Xm3Q4fEovnBgCvCsAVKMPoEaEDcUZE1gWj-eBhbW2RI7ysF_Z8992UdKsrsatw3qgfIPqwszi60iGp2mm2ooJXLR7eZB9PstvknvPEuhd6vbCseszHaBha9/s320/photo%252852%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Big Kahuna from Hot Diggity</td></tr>
</tbody></table><div class="MsoNormal" style="margin-bottom: 10.0pt;"><span style="font-family: Calibri;"> The Seattle Grunge was a close second! I never thought of putting cream cheese on a hot dog! </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IV-7uyXP943j6Vk-ID9Tkg59_IlipYVXwPBjjVLPsCWY1fuEvEGXPwML2wA4XloZgPT1dufj-0V8LMGYF4l0uVNHqyVwtgvp4dP4GbyGaG5nckcTY0AAkuX0Y7WWwNi6dw_xlpsNTRLW/s1600/photo%252862%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IV-7uyXP943j6Vk-ID9Tkg59_IlipYVXwPBjjVLPsCWY1fuEvEGXPwML2wA4XloZgPT1dufj-0V8LMGYF4l0uVNHqyVwtgvp4dP4GbyGaG5nckcTY0AAkuX0Y7WWwNi6dw_xlpsNTRLW/s320/photo%252862%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Seattle Grunge</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div class="MsoNormal" style="margin-bottom: 10pt;"><span style="font-family: Calibri;">I cannot wait to try the other dogs I saw!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9J5Js6fSzmzDGfkTrj0Mrh0B_fF6Vn3RM3tj4yAeTmgAxBOFc5RE5t2KqJ0SNlGkSbUfqkmmFgv-DeL_0-qh-BjgXgCrX-NjG0OEo3DWkbttC3vuYJWKOIOqIPs_nc7XGZ3qTDSsWY2e/s1600/photo%252853%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9J5Js6fSzmzDGfkTrj0Mrh0B_fF6Vn3RM3tj4yAeTmgAxBOFc5RE5t2KqJ0SNlGkSbUfqkmmFgv-DeL_0-qh-BjgXgCrX-NjG0OEo3DWkbttC3vuYJWKOIOqIPs_nc7XGZ3qTDSsWY2e/s320/photo%252853%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Saigon Fusion</td></tr>
</tbody></table><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/AVvXsEi0pufSiiKF8ZaTi9HO8qoCopwIm_sK0brLT_FFe-4Y4S3cTIvhPieEApr8Cz9zEashu527DxzpnGRsEJICCBEYBWLgqaAkRvHjFJcuj0mIJbac1fb7KEmbfzwH5ood-RdSKkcnb3bcdaQ7/s1600/photo%252859%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0pufSiiKF8ZaTi9HO8qoCopwIm_sK0brLT_FFe-4Y4S3cTIvhPieEApr8Cz9zEashu527DxzpnGRsEJICCBEYBWLgqaAkRvHjFJcuj0mIJbac1fb7KEmbfzwH5ood-RdSKkcnb3bcdaQ7/s320/photo%252859%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Windy City</td></tr>
</tbody></table></div><div class="MsoNormal" style="margin-bottom: 10pt;"><span style="font-family: Calibri;"></span><span style="font-family: Calibri;"> </span></div><div class="MsoNormal" style="margin-bottom: 10.0pt;"><span style="font-family: Calibri;">I’m so excited that I found a place with delicious veggie dogs and delicious toppings that my meat eaters friends can enjoy too! </span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3977866339443891041.post-81811546303965513642011-08-25T20:51:00.002-04:002011-08-25T20:57:20.606-04:00Zucchini and Eggplant Parmesan<div class="MsoNormal">During the summer month’s zucchini and eggplant roll in faster than most gardeners can use them. My parents neighbor gave us 2 nice eggplant and my parents had a zucchini. So, what better to make than Eggplant and Zucchini Parmesan? </div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;">First cut the zucchini and eggplant into 1/8 to1/4 inch slices depending on desired thickness.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rcd8P0JEqNEl25Ub9TO2Pmfvt-f2G7vQlQNrnLFfmHPo2SNq9PiUpZaU3VyD5il4uARDX05OHCJQ3sLEy4kKp7ov44IFAkpoEnlJFu8iohiAJpjaowvGl2JQ-lAzDbM_iBBz5yH6HgXW/s1600/photo%252843%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rcd8P0JEqNEl25Ub9TO2Pmfvt-f2G7vQlQNrnLFfmHPo2SNq9PiUpZaU3VyD5il4uARDX05OHCJQ3sLEy4kKp7ov44IFAkpoEnlJFu8iohiAJpjaowvGl2JQ-lAzDbM_iBBz5yH6HgXW/s320/photo%252843%2529.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;">Beat two eggs with salt and pepper and dip zucchini and or eggplant into eggs.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVxprLTDqzcwRslNyOMCL4tK56Wyq7TrdnQV-bq-j6M2sQI2d2PCVrCh8iGBLXx2882CNBUiKUv8j87ozcXc-fTWfuKiFQHs2QDqVOE4l9GPKglNZ2ttWhXLzMMLM_QrM5TK4VIH4bHRk/s1600/photo%252839%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVxprLTDqzcwRslNyOMCL4tK56Wyq7TrdnQV-bq-j6M2sQI2d2PCVrCh8iGBLXx2882CNBUiKUv8j87ozcXc-fTWfuKiFQHs2QDqVOE4l9GPKglNZ2ttWhXLzMMLM_QrM5TK4VIH4bHRk/s320/photo%252839%2529.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;">and then into Italian seasoned bread crumbs.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfnvXjsZs1CnN59yEPSVvlJP58Y9zDcXUSuzEjE1MXRlaUk4RNG-OtGczD5-08raqW2Z4AlfkpVSHfnjFeC78mslfnzpPNxjb_jP97gHyrxWwOLsQ3eK9Wgt-fpPEuK8tJJVCt15dUjsl/s1600/photo%252835%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfnvXjsZs1CnN59yEPSVvlJP58Y9zDcXUSuzEjE1MXRlaUk4RNG-OtGczD5-08raqW2Z4AlfkpVSHfnjFeC78mslfnzpPNxjb_jP97gHyrxWwOLsQ3eK9Wgt-fpPEuK8tJJVCt15dUjsl/s320/photo%252835%2529.JPG" width="320" /></a></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div style="text-align: center;">Fry in vegetable or canola oil until golden brown on each side.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9NUYqfEfqB7fFMSk6KduRcgTMmVK4wlp51PAdZCujsCwStwVOW90rhIdW_MA9U1iJrieWIwKKX0WK7cAXAhaHDg287EMR-CgFSsMoiU0yHMeTPev3sk-SMHfcJ9VwGQHxkFqzUK2J5Lw/s1600/photo%252829%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9NUYqfEfqB7fFMSk6KduRcgTMmVK4wlp51PAdZCujsCwStwVOW90rhIdW_MA9U1iJrieWIwKKX0WK7cAXAhaHDg287EMR-CgFSsMoiU0yHMeTPev3sk-SMHfcJ9VwGQHxkFqzUK2J5Lw/s320/photo%252829%2529.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Place fried pieces on a paper towel to drain.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXusufe-z76zl6iycxAQxoEZGJ8NZ1exf19P4EQ8Y7_zdGX3iPoNNmIs4PxJ5RKtNRE2RsKr9_RaOfAyNtARPEcDP5kAiM_NQP7SeTHQJXabJf03-YKvBvSDv_aT5y9YTL8Y0R3O1csN7e/s1600/photo%252824%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXusufe-z76zl6iycxAQxoEZGJ8NZ1exf19P4EQ8Y7_zdGX3iPoNNmIs4PxJ5RKtNRE2RsKr9_RaOfAyNtARPEcDP5kAiM_NQP7SeTHQJXabJf03-YKvBvSDv_aT5y9YTL8Y0R3O1csN7e/s320/photo%252824%2529.JPG" width="239" /></a></div><br />
Add homemade sauce to the bottom of a 9 x 13 or casserole. Add zucchini and eggplant top with more sauce and then mozzarella cheese. I used both zucchini and eggplant in one casserole so that I could have a little bit of each.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1gnCMEexv6QDzhjFKPjn_K84e6ltogKIOkXSD7AjVHNUZs7zexahuiEDPYKMUaspgI1v722_jDv6ML1LUK2M-Uv46brZcBkWl4WxzMGZxR_Qxl6UzjLeWQcYAj-8AUu8YF2FDItTJA28/s1600/photo%252822%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS1gnCMEexv6QDzhjFKPjn_K84e6ltogKIOkXSD7AjVHNUZs7zexahuiEDPYKMUaspgI1v722_jDv6ML1LUK2M-Uv46brZcBkWl4WxzMGZxR_Qxl6UzjLeWQcYAj-8AUu8YF2FDItTJA28/s320/photo%252822%2529.JPG" width="320" /></a></div></div><div class="MsoNormal"><div style="text-align: center;"><br />
Bake at 350 until cheese is golden brown.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIY53G7Q1DTTo-HLVYc0q4fEnJhwxyLFnI4V8uPjuwTiYEohP58fa5MicZV3YIknyBNGDs4eodKMi8CptVODAc42juGzXwe5a2NCAYNfqMAcpOwDfH0p8SnGU0v8BMpJNbf46Uij_VlTFq/s1600/photo%252815%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIY53G7Q1DTTo-HLVYc0q4fEnJhwxyLFnI4V8uPjuwTiYEohP58fa5MicZV3YIknyBNGDs4eodKMi8CptVODAc42juGzXwe5a2NCAYNfqMAcpOwDfH0p8SnGU0v8BMpJNbf46Uij_VlTFq/s320/photo%252815%2529.JPG" width="320" /></a></div><br />
Serve with your favorite pasta and sauce. For meat eaters you can make Chicken Parmesan or serve the Eggplant and Zucchini Parmesan with sausage or meatballs. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3977866339443891041.post-16092974967519403642011-08-18T22:11:00.000-04:002011-08-18T22:11:55.501-04:00Summertime Kebabs<div class="separator" style="clear: both; text-align: center;"></div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"></div><div class="MsoNormal">Grilling with a few friends in the summer is always a fun time and kebabs make it even better! I love the taste and smell of grilled veggies, for me there is nothing better, ok I still do love the smell of meat on the grill, but grilled veggies have my heart. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the meat eaters we made chicken and steak, for the vegetarians, ok just me, we made veggie kebabs. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I must mention that the old way of doing kebabs was mixing the meat and veggies, but the possibility of cross contamination due to differing cooking times is likely. Now it is better to grill the veg on their own skewers and the meat on their own as well.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The first trick is to soak your kebabs in water for about a half hour before you skewer the food on them and throw them on the grill. The second is to marinate your meat or veg for a half hour as well. You can use whatever marinade you like, ours are below. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Veggie Kebabs</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Always use an assortment it’s much prettier that way. We used onions, green, yellow, orange, and red bell peppers, cherry and plum tomatoes. Once again marinate with Italian dressing and salt and pepper, or grill seasoning. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHveF1_wk7F94B4HiUnF4HFQRqFoGY8SWY9xuDenoE01mzQEWidtBFPcZIiWq4M2E77V7CeNIIRRQkCHUM8wPU7-Y2kHOjR4S0BQ9PWsRAnp0YFfTqdXrzHuUEjXkha-20890ddbB1c1lX/s1600/photo%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHveF1_wk7F94B4HiUnF4HFQRqFoGY8SWY9xuDenoE01mzQEWidtBFPcZIiWq4M2E77V7CeNIIRRQkCHUM8wPU7-Y2kHOjR4S0BQ9PWsRAnp0YFfTqdXrzHuUEjXkha-20890ddbB1c1lX/s320/photo%25283%2529.JPG" width="320" /></a></div><br />
<div class="MsoNormal"> </div><div class="MsoNormal">Chicken Kebabs</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cut chicken into manageable pieces for skewers. Marinate with Italian dressing and grill seasoning making sure all of the pieces are coated.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Steak Kebabs</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cut steak (almost any kind will do) into manageable pieces for skewers. Marinate with grill seasoning and A1 steak sauce making sure all of the pieces are coated.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgais6qsfLhWsyXKDU3A0Y7WoR7I3I1rRwZOfkAIi7saLp12TYA1l33BP33-luVi2ChhPOdH4XCS_d5MR7th-pFLMeR-jyR4c9kPC3GMs_BH2uwy2rLzk6BnXuaxF7I3_ud9o-otuF2xcJJ/s1600/photo%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgais6qsfLhWsyXKDU3A0Y7WoR7I3I1rRwZOfkAIi7saLp12TYA1l33BP33-luVi2ChhPOdH4XCS_d5MR7th-pFLMeR-jyR4c9kPC3GMs_BH2uwy2rLzk6BnXuaxF7I3_ud9o-otuF2xcJJ/s320/photo%25288%2529.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-35567196333425400482011-08-11T20:16:00.000-04:002011-08-11T20:16:28.076-04:00Warm Indian Spiced Potato Salad<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> <div class="MsoNormal"><span class="name">I’ve made this potato salad a few times and I loved it. I just keep forgetting to write an exact recipe down. This is still not an exact recipe because I tend to measure by taste and smell, but this is as close as I’m going to get. When I was a meat eater this went well with chicken or steak. Now I can just eat a bowl full with a side of veg and be completely satisfied. I love all of the spices with the vinegar, oil, and warm potatoes, it is a bit indulgent but I love it. It just makes me feel warm and comfortable. <span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="name">6 large red skin potatoes skin on </span></div><div class="MsoNormal"><span class="name">few dashes of red wine vinegar</span></div><div class="MsoNormal"><span class="name">few dashes of olive oil</span></div><div class="MsoNormal"><span class="name">1 tsp ground cumin</span></div><div class="MsoNormal"><span class="name">1 tsp ground coriander</span></div><div class="MsoNormal"><span class="name">2 tsp turmeric</span></div><div class="MsoNormal"><span class="name">1 tsp smoked paprika</span></div><div class="MsoNormal"><span class="name">1 tsp garlic powder</span></div><div class="MsoNormal"><span class="name">1 tsp dehydrated onion</span></div><div class="MsoNormal"><span class="name">Salt and Pepper to Taste</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="name">Start by boiling your cubed potatoes for about 15 minutes or until tender. Once the potatoes are cooked coat with red wine vinegar and olive oil. Do not add too much liquid only enough to keep the mixture moist. Then add your spices and mix being careful not to break up the potatoes too much. Serve warm and enjoy.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVaw4j4ktDGZhBl9rKPrPbF5U3Yr6N2PQq6-_U39MVv0jN9ZVspp5D6Cw2qlBz-FzR5CzcOxCzrvZcFTJlRyOXlE0q2hJg9uULClIGHyd8f2JAUoeRReU12vPmTE7Tv4IhYud9_ksMZsm/s1600/IMG_5216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVaw4j4ktDGZhBl9rKPrPbF5U3Yr6N2PQq6-_U39MVv0jN9ZVspp5D6Cw2qlBz-FzR5CzcOxCzrvZcFTJlRyOXlE0q2hJg9uULClIGHyd8f2JAUoeRReU12vPmTE7Tv4IhYud9_ksMZsm/s320/IMG_5216.JPG" width="320" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3977866339443891041.post-19403806338539756792011-08-04T21:08:00.000-04:002011-08-04T21:08:19.227-04:00Angel Hair Frittata<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal">The other morning I got a craving for eggs, but I had leftover angel hair pasta that I had to use so I figured I’d make a frittata. The angel hair had homemade marinara so I didn’t have to add much, but you can add sundried tomatoes, meatballs, sausage, mozzarella, daiya mozzarella, olives, pretty much anything you can think of. I made a small sized frittata for one but I had enough to eat it for leftovers the following day.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I started by heating the pasta in a small pan and then scrambled 2 eggs with a bit of milk, salt, and pepper. Poor the egg mixture over the pasta, make sure the egg mixture and pasta is even. Now once you’ve cooked the egg thoroughly on one side you can either toss it under the broiler (the way you make a traditional frittata) or flip it like an omelet. I sprinkled some pecorino romano and fresh cracked black pepper and then topped it with fresh basil. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I haven’t made one of these in a long time but it was a fantastic way to finish leftovers and enjoy my eggs! </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfpdiLsBi0dpZChtivgEDDgGn1aFP0kWhppJ-e6aDdFEYnLEC4eVbCK7LgsGv47L3k7oGwm2eZ4RDZsbn0Z1arUVqkNgGDRKG8MZyV46DeOdazK3pQezIENsRLZiLuhBrydC4OP4R9Yic/s1600/IMG_5208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfpdiLsBi0dpZChtivgEDDgGn1aFP0kWhppJ-e6aDdFEYnLEC4eVbCK7LgsGv47L3k7oGwm2eZ4RDZsbn0Z1arUVqkNgGDRKG8MZyV46DeOdazK3pQezIENsRLZiLuhBrydC4OP4R9Yic/s320/IMG_5208.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-6167107037179060982011-07-28T16:56:00.000-04:002011-07-28T16:56:36.235-04:00Tomato SandwichIf there is one particular food that sparks memories of my childhood in the summer it is a tomato sandwich. My dad got started me on eating them. We'd take sunbeam white bread or sometimes Italian white sandwich bread, spread miracle whip on both sides, add slices of a perfectly<span style="background-color: white;"> ripe tomato</span> from our garden, and some salt and pepper. The soft white bread, the juicy tomatoes, the miracle whip and tomato juice running down the sides of my hand, I can just imagine it now. For those of you that I've upset in the food world by using words such as sunbeam bread and miracle whip, I apologize but sometimes tradition calls for foods we don't normally eat.<br />
<br />
Now onto the sandwich I actually created for today's post. It was made with wonderful <span style="background-color: white;">ciabatta </span>bread from <a href="http://www.alicebakery.com/">Alice Bakery</a>, organic basil mayo, fresh tomatoes from our garden, and fresh cracked salt and pepper. I used jarred organic mayo and chopped up my own fresh organic basil to make the basil mayo. It was wonderful and much higher class than my usual, but I have to admit that I still prefer my old standby. <br />
<br />
As an adult I'd like to say that my pallet is more refined and that I dislike that childhood sandwich and I prefer my own grown up version, but I'm lying. Sure the tomatoes, bread, and mayo may be organic now but I still prefer white organic grocery store bread to artisanal bread, there's just something about it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7JIOsSeKKp_RKyvlj207SQYO_np9lObAIg05IED9iWoXmjVJhiEB7jWHuP5uBSTiuxachGxeT8EDcTKevQ-2wSBZeMswMfkoO5xDxTlh_mmoSN8dMoClj-dw7QMGsKF-9cDgPfrUMO34/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7JIOsSeKKp_RKyvlj207SQYO_np9lObAIg05IED9iWoXmjVJhiEB7jWHuP5uBSTiuxachGxeT8EDcTKevQ-2wSBZeMswMfkoO5xDxTlh_mmoSN8dMoClj-dw7QMGsKF-9cDgPfrUMO34/s320/photo.JPG" width="320" /></a></div><br />
What's your favorite food memory from childhood and/or summertime?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-38028395480777735442011-07-21T12:52:00.000-04:002011-07-21T12:52:10.906-04:00Ooka<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal">Unfortunately, I have a torn deltoid ligament and a bone injury so cooking is a bit of a challenge. I hope to be back on my feet in less than a month.Until then the posts are going to be simple recipes and restaurant reviews.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This week my friend and I went to Ooka, a Japanese restaurant in Montgomeryville. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We started out with Peeky Toe Crab Taco’s they are currently a special at Ooka and Peeky Toe crabs are only available a few months out of the year, so I highly suggest going to get them ASAP. They were tiny tacos that were super crunchy and filled with Peeky Toe crab and a corn salsa. They were better than we expected.<span style="mso-spacerun: yes;"> </span>Delicious taco’s at a Japanese restaurant, who would have thought! <span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4iDEdo5Yd9sf3ZDCVQMP9AgS5Zo0BgKQZ0zKhk-Kmklg8ixLPCBmoFYYd03AkRRRlOzs31uwNyCEN3-SjQ53RllYz-Dgwow399wFxdX3S-SE8LUn2eGxWIntJIcT9YV6MWhyphenhyphenUC5pLHuR/s1600/photo%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4iDEdo5Yd9sf3ZDCVQMP9AgS5Zo0BgKQZ0zKhk-Kmklg8ixLPCBmoFYYd03AkRRRlOzs31uwNyCEN3-SjQ53RllYz-Dgwow399wFxdX3S-SE8LUn2eGxWIntJIcT9YV6MWhyphenhyphenUC5pLHuR/s320/photo%25285%2529.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: center;"><span> Peeky Toe Crab Tacos </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For our next dishes my friend ordered the Tempura Udon, which is Udon noodles in a fish and seaweed flavored stock with spinach, scallion, shitake mushrooms. Served on the side are tempura shrimp and seasonal vegetables. The flavor was a bit strong for me but she loved the dish.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIoSqBz-LiCUJ1LNr7vNuNuM9xtcNsj6bNhyphenhyphenfOZtebUQ1FwZTQr8R5JMzQOycFG7V51OO7Dq_lwytOeyqp2z-H4QoeE_QvhrDus0WboB2byK4KS577TLns85G9w08gTYXPkYdsIWdGUEV/s1600/photo%252816%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWIoSqBz-LiCUJ1LNr7vNuNuM9xtcNsj6bNhyphenhyphenfOZtebUQ1FwZTQr8R5JMzQOycFG7V51OO7Dq_lwytOeyqp2z-H4QoeE_QvhrDus0WboB2byK4KS577TLns85G9w08gTYXPkYdsIWdGUEV/s320/photo%252816%2529.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: center;"> Udon</div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9rA_42t4v-0coF3A_t1sMlbq8T8C5gpU2_bZnrq8G5LOgK3uAA31xtaFp-jAJFKa0cpvIWuKqNh3SpvRR-Kr9ZHEOs47Po-p-tlClLVafmvDlsCt03t1tAfggzMo6cwdp3eC0MhXDUQMV/s1600/photo%252812%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9rA_42t4v-0coF3A_t1sMlbq8T8C5gpU2_bZnrq8G5LOgK3uAA31xtaFp-jAJFKa0cpvIWuKqNh3SpvRR-Kr9ZHEOs47Po-p-tlClLVafmvDlsCt03t1tAfggzMo6cwdp3eC0MhXDUQMV/s320/photo%252812%2529.JPG" width="320" /></a></div><div style="text-align: center;">Tempura </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I had the Mushroom To-ban, exotic Japanese mushrooms served in a Hot-pot with yuzo-soy sauce. This had to be the most outstanding dish of the night. The waiter brought it out in a hot-pot and took the lid off. Then tons of steam and aroma released and begged you to dig in, but clearly you have to wait until it cools down because it was bubbling. Once it finally cools down and you have a bite, it is delectable. It was one of the most amazing mushroom dishes I have ever had and I almost missed it on the menu. It is entirely gluttonous and rich so I would share it with people or take some home. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRsvDNlFjrvsY-aeoF7We3CszAdcS0042riisfOnvwB8ekJHNKtp2Dh3D5A6Mxa9GDtHVZLraNi-zfYlymi7ABO_2nN-TfgcsUg0Z7TtXR63WaU5In4I4zt_EHyV_SleIPn681ghyphenhyphenxLP8/s1600/photo%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRsvDNlFjrvsY-aeoF7We3CszAdcS0042riisfOnvwB8ekJHNKtp2Dh3D5A6Mxa9GDtHVZLraNi-zfYlymi7ABO_2nN-TfgcsUg0Z7TtXR63WaU5In4I4zt_EHyV_SleIPn681ghyphenhyphenxLP8/s320/photo%25287%2529.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: center;"> Mushroom To-ban (you can see it bubbling)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For our main meals we each ordered sushi. My friend ordered the Ooka Shrimp Dragon Roll, which was gorgeous! It is tempura shrimp, eel, avocado, tobiko, and eel sauce. She loved it. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd2ZjloF7waRccn03FOFv05ykd9PXCHBXjBORT_CNTXOpedcBwTU5iVQoUjHf3JpJdArSpQljZbRQQrBZnBN-o3tdcVqxjP8p7fFqLUIAPWDdgG1LYb2tcx2AJ-I9NgSoSsqpYr4bjmhX/s1600/photo%252822%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimd2ZjloF7waRccn03FOFv05ykd9PXCHBXjBORT_CNTXOpedcBwTU5iVQoUjHf3JpJdArSpQljZbRQQrBZnBN-o3tdcVqxjP8p7fFqLUIAPWDdgG1LYb2tcx2AJ-I9NgSoSsqpYr4bjmhX/s320/photo%252822%2529.JPG" width="239" /></a></div><div class="MsoNormal" style="text-align: center;"> Ooka Shrimp Dragon Roll</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I ordered the Mixed Vegetable Roll and the Asparagus and Pumpkin Tempura Roll. For those of you who know me, know that, I hate tempura in my sushi. Cold and fried is not in my vocab! As a vegetarian there are very limited options for rolls without tempura so every so often I order one. I am so happy I ordered the Asparagus and Pumpkin Tempura Roll because the fried flavor actually worked with this sushi! Yumm! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I like their Mixed Vegetable Roll too, it is my old standby when I go to Ooka, nothing that stands out too much about it, but it is a good vegetable roll. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1711lUO8gzMQQ0PepnQZawC44mA_ot1pPpVOZ2qAlr27idPUf_ie3AQeotAF-hJ9PBV02-wmBhPoU3MbLkDKADYG04OkowwabAZGjZQ5PIWbOFh9yw3dfvCcKWaa5KnqNEI4Gv6s59y0/s1600/photo%252817%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1711lUO8gzMQQ0PepnQZawC44mA_ot1pPpVOZ2qAlr27idPUf_ie3AQeotAF-hJ9PBV02-wmBhPoU3MbLkDKADYG04OkowwabAZGjZQ5PIWbOFh9yw3dfvCcKWaa5KnqNEI4Gv6s59y0/s320/photo%252817%2529.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: center;"> Mixed Vegetable Roll and the Asparagus and Pumpkin Tempura Roll</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Last but not least I have to at least mention the drinks. I had two mojito’s; peach and key lime. I’m not always impressed by Ooka’s drinks but I absolutely loved the peach mojito! Although, the key lime was a bit of a let down, so I won’t be getting that again.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUwvhzopFaPNxiH_jt8IOT0fiys5wr3Dvv_sPF1Y6FBxU8fKogo_g9Dvpzvtf1RSRdNP2h1q34GvjrfXaiI9oWskjf_CRHm7kcKY60bQIrkjeGrvTSlyUtov7HSQoQwNIhiXRx3prETbU/s1600/photo%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUwvhzopFaPNxiH_jt8IOT0fiys5wr3Dvv_sPF1Y6FBxU8fKogo_g9Dvpzvtf1RSRdNP2h1q34GvjrfXaiI9oWskjf_CRHm7kcKY60bQIrkjeGrvTSlyUtov7HSQoQwNIhiXRx3prETbU/s320/photo%25282%2529.JPG" width="239" /></a></div><div class="MsoNormal" style="text-align: center;"> Peach Mojito</div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2oiZJ1JCMsSPQbrwdIuBSBC8nJfgWTQWiVz-jcbaNXnkV9QgjbNZKgO7OXcsLeBnFF1Cx6lW7GupdCFohoeejj6X55S0ZiBHC92L8dcFVjphvPpIqJt5Pk4xlnyTkgzUqym78OY1xTtWt/s1600/photo%252811%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2oiZJ1JCMsSPQbrwdIuBSBC8nJfgWTQWiVz-jcbaNXnkV9QgjbNZKgO7OXcsLeBnFF1Cx6lW7GupdCFohoeejj6X55S0ZiBHC92L8dcFVjphvPpIqJt5Pk4xlnyTkgzUqym78OY1xTtWt/s320/photo%252811%2529.JPG" width="239" /></a></div><div style="text-align: center;">Key Lime Mojito</div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="http://www.ookasushi.com/new/montgomeryville.html">Ooka</a> </div><div class="MsoNormal">764 Bethlehem Pike</div><div class="MsoNormal">Montgomeryville PA 18936</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-24119295622414706792011-07-14T20:38:00.001-04:002011-07-14T20:40:13.956-04:00Italian Sausage and Peppers<div class="MsoNormal">So I tried once with <a href="http://marriedtoameat-eater.blogspot.com/2010/10/tofurkys-sweet-italian-with-tomato.html">Tofurky’s Italian sausage</a> and I failed, miserably. A few people recommended Field Roast’s Italian Sausage. I held out for almost a year and I finally gave in a tried it. Unfortunately, it failed miserably in my book as well. This time I cooked the sausage on the stove because it was raining outside. After a few bites I took the sausage off, fed it to Rigley and just ate my sea salted roll from <a href="http://alicebakery.com/">Alice Bakery and Confectionery</a> with the sauteed onions and peppers. Next time I get a craving for sausage and peppers, I’m going to just stick with the onions and peppers on a roll because it does the trick and satisfies my cravings. I guess I am going to put the fake meat on hold again and leave it to the professionals. </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFr1PhuPzFOhk_x8258M578azWc69P13_VRSkANHbHdsDd-pnPYe34fOATZEKyLoX3xjxuzbVsFFzHxW6jEMJ6jywOFXGuT-7YoI7kkX84L96rKPC1Q7uIGhjbQWzZQnRc37hxn4G9kAd-/s1600/IMG_5204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFr1PhuPzFOhk_x8258M578azWc69P13_VRSkANHbHdsDd-pnPYe34fOATZEKyLoX3xjxuzbVsFFzHxW6jEMJ6jywOFXGuT-7YoI7kkX84L96rKPC1Q7uIGhjbQWzZQnRc37hxn4G9kAd-/s320/IMG_5204.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-59713092438761994502011-07-07T22:08:00.000-04:002011-07-07T22:08:44.168-04:00Spicy Curry Spaghetti with Chickpeas<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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<div class="MsoNormal">My coworker and I were talking and one of them said they added curry powder to their sauce, so with that thought in my head I created this recipe…Italy meet India! Italians make pasta e ceci, which is just pasta in a red sauce with chickpeas. Chickpeas are also heavily used in Indian cooking and they are a good source of protein. That’s a win win situation to me! It’s also something that meat eaters and even vegans can enjoy.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredients:</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1lb of spaghetti</div><div class="MsoNormal">2 tbs of olive oil</div><div class="MsoNormal">3 cloves of garlic</div><div class="MsoNormal">1 hot pepper I used a Hungarian wax from my garden</div><div class="MsoNormal">1 can of whole peeled tomatoes diced</div><div class="MsoNormal">I would have diced a real onion but I didn’t have one but I had some dehydrated onion from whole foods so I used that.</div><div class="MsoNormal">1 can of drained rinsed chickpeas</div><div class="MsoNormal">Fresh Basil</div><div class="MsoNormal">Fresh Oregano</div><div class="MsoNormal">Dried Italian seasoning</div><div class="MsoNormal">About 2 tsp of curry powder</div><div class="MsoNormal">Salt and pepper to taste</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cook your Spaghetti according to packaged directions. Heat about 2 tablespoons of olive oil and add your garlic and your hot pepper. One they are soft add your tomatoes, dehydrated onion, basil, oregano, Italian seasoning, curry powder, chickpeas, and salt and pepper. Cook for 20 minutes until the tomatoes breakdown and your sauce comes together.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAHV5-ChpHMO7iJDzfyV3RDMiawtiZEa_HflxkmQyDNpEifQSWgNNS-EoKFhG5mResVC6x2CCsxs5VCVAFatxn_sUZ3PgU3NDIDRgFOgwKMRrKVx6XKfr8PjSWZ9ZQSP5S0ZVosjBNzhb/s1600/IMG_5200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAHV5-ChpHMO7iJDzfyV3RDMiawtiZEa_HflxkmQyDNpEifQSWgNNS-EoKFhG5mResVC6x2CCsxs5VCVAFatxn_sUZ3PgU3NDIDRgFOgwKMRrKVx6XKfr8PjSWZ9ZQSP5S0ZVosjBNzhb/s320/IMG_5200.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"> (side note: the beautiful purple basil is from my garden) </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-62108899610639122432011-06-23T21:11:00.000-04:002011-06-23T21:11:30.422-04:00Haluski<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXe1mzwzZSp-Za97HFMw722LN0lIEu40SGUROrXl3woWTMx_01DnuvwV69tLHX_6DQ35C4c7lL2yCKgmGf2fAg03qR3Aqr07YQlInWovs03NxLjGMX2rWj2K-XAwekyj2ASwbJt1PXk8J/s1600/IMG_4850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> </a></div><div class="MsoNormal">Growing up ½ Polish Haluski, also known as Cabbage and Noodles was a mainstay in my diet and I loved it since I was a child even though I’m not a huge fan of butter and cabbage used to gross me out. Now as an adult it is a perfect veg side or main dish that brings me back to childhood.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 package of medium egg noodles</div><div class="MsoNormal">1 onion diced</div><div class="MsoNormal">1 head of cabbage chopped into strips 2” by 1”</div><div class="MsoNormal">1 stick of butter</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">First get your noodles going and then add half of your stick of butter to a separate pan. Saute the onions for about a minute and then add your cabbage, adding more butter as needed. Cook until the cabbage is soft and then add your noodles. You want to add more butter now. Cook until the noodles and cabbage get a bit browned. Top with salt, pepper, and paprika.You can serve this as a main dish during lent or as a side with Kielbasa, just don't try it with <a href="http://marriedtoameat-eater.blogspot.com/2011/05/kielbasa.html">Tofurky Kielbasa</a>!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It is so simple and easy so go ahead and try it! </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXe1mzwzZSp-Za97HFMw722LN0lIEu40SGUROrXl3woWTMx_01DnuvwV69tLHX_6DQ35C4c7lL2yCKgmGf2fAg03qR3Aqr07YQlInWovs03NxLjGMX2rWj2K-XAwekyj2ASwbJt1PXk8J/s320/IMG_4850.JPG" width="320" /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3977866339443891041.post-35835556697969304752011-06-14T21:10:00.000-04:002011-06-14T21:10:39.087-04:00Grammy Jenny's Mac N Cheese<div class="separator" style="clear: both; text-align: left;">My mom has been making this Mac N Cheese as far back as I can remember and she learned how to make it from her mom. This simple recipe has been in our family for generations and I've never seen anyone make a Mac N Cheese quite this way. I actually make a ton of different Mac N Cheese, but this by far is my favorite and most comforting recipe.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">1 Box of Elbow Macaroni (whole wheat or semolina, I used whole wheat to change it up a bit)</div><div class="separator" style="clear: both; text-align: left;">1/2 lb to 3/4lb of cheddar cheese grated plus a little extra (sharp and longhorn or all sharp)</div><div class="separator" style="clear: both; text-align: left;">1 can of stewed tomatoes</div><div class="separator" style="clear: both; text-align: left;">Salt and Pepper to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cook the macaroni in salted water according to packaged instructions, but do not let it get overcooked. Once the pasta is cooked drain it well and add it to a casserole or even a pyrex, I prefer old corningware, but use what you have. Then add the grated cheese, this is where you can use your judgement, if 1/2 lb looks fine then stick with it but if you want more cheese add more, but save some for the top. Then mix in the stewed tomatoes. Salt and pepper to taste, I like a lot of pepper in this Mac N Cheese, but it's your call. Once everything is mixed together, bake at 350 for 35-40 minutes. I like the top a little crunchy, but once again it is your preference. If you don't want it crunchy you may want to take it out even at 30 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmXMgzr0LIy-ThJkUjGcuQ4e2aOARMT2IiZrbzjFCTymTI0224GRtCX3XBzMeb2ZVs3Gt3So2CP6qhE7e-U5vVIZhkVUrOMe8yAucZdarS9gTiDbGJuBk0u83T3ibKma4zDvBdGjozg7z/s320/IMG_5138.JPG" width="320" /> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You can serve this as a main meal with a salad or veggies, or as a side with some sort of meat. I am dying to try and make this vegan with daiya, so I will have to post it, when I try it out. This is one of my families favorite recipes and I hope it becomes one of yours!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-51894317287089176332011-05-31T12:24:00.000-04:002011-05-31T12:24:26.995-04:00Kielbasa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIWxw9WPtkuMSe4Xshmg7gnofx42wii6uVPqMbBrbXYzEiUePMjws-ir51YCgokLtcX088LrIzVZSMWQNsR2a6Snp_vmDw83BZr1n_U8q03c6gLVa4ubiv70rKhLTKzz9vMAQh9L71x-v/s1600/IMG_3390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> </a></div><div class="MsoNormal">Wow it’s been awhile! Unfortunately I let my life get in the way a little but I am back to blogging because I love cooking and writing about it and we all need to do what makes us happy.</div><div class="MsoNormal"> </div><div class="MsoNormal">Tofurky Kielbasa</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Being half Polish I grew up eating Kielbasa. My grandfather actually used to make it and everyone knew it was the best in town, maybe even the world. I really miss being able to eat Kielbasa so I figured I would try Tofurky Kielbasa, even though I was less than impressed with their Italian sausage <a href="http://marriedtoameat-eater.blogspot.com/2010/10/tofurkys-sweet-italian-with-tomato.html">http://marriedtoameat-eater.blogspot.com/2010/10/tofurkys-sweet-italian-with-tomato.html</a> . </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Unfortunately their Kielbasa was even worse. It had a disgusting mealy texture and kind of tasted like playdoh. Heck I may have rather eaten playdoh at that point. I can’t even describe the bad taste and texture in its entirety so I’m not even going to try. I ended up eating just a big bowl of sauerkraut that night, but I could not choke down the Kielbasa no matter how hungry I was.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I’m so utterly disappointed in Tofurky at this point it has almost turned me off to fake meat entirely. Fortunately, I’ve had great fake meat at places like Blackbird Pizza and A Full Plate. Maybe the universe is trying to tell me something….I should not cook fake meat for myself, it should be left to the professionals…or…maybe it’s that tofurky’s a really bad choice since you never really liked turkey to begin with, try something else like field roast. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I think it will be a while until I try field roast because I have to muster up the gut to do so, but I will make sure report back when I do. For now please view a sauerkraut recipe and a meat Kielbasa recipe (you’d cook the tofurky the same way but I suggest you take my word for it that it was bad, disgustingly bad). </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Sauerkraut</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 bag or large jar of sauerkraut drained and rinsed</div><div class="MsoNormal">2 cloves of minced garlic</div><div class="MsoNormal">½ a diced apple</div><div class="MsoNormal">¼ an onion</div><div class="MsoNormal">¼ cup of water</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Put all ingredients together in a large pot and cook until everything is tender. The apple takes out the tartness of the sauerkraut and the garlic and onion add a ton of flavor.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Kielbasa</div><div class="MsoNormal"><br />
</div><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Add Kielbasa to a pan and add enough water to come 1/4 -1/2 way up the Kielbasa, boil the Kielbasa until hot and water evaporates. You can add some olive oil at the point it you wish and then just brown the Kielbasa. I used to like regular Kielbasa with some red beet horseradish but that is not for everyone, but if you want a little spice try it!</span><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIWxw9WPtkuMSe4Xshmg7gnofx42wii6uVPqMbBrbXYzEiUePMjws-ir51YCgokLtcX088LrIzVZSMWQNsR2a6Snp_vmDw83BZr1n_U8q03c6gLVa4ubiv70rKhLTKzz9vMAQh9L71x-v/s320/IMG_3390.JPG" width="320" /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-86831974522358262752011-02-15T21:29:00.000-05:002011-02-15T21:29:48.845-05:00Polenta with Kale, White Beans, and Fried Egg<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal">In the dead of winter I crave dark greens. I was also craving polenta so I decided to create something that would satisfy my cravings. <span> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Polenta</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">4 cups of water</div><div class="MsoNormal">2 tsp of salt</div><div class="MsoNormal">1 cup of Polenta</div><div class="MsoNormal">1 handful of your favorite grated Italian cheese, I used Pecorino Romano</div>In a medium pot heat water and salt until boiling. Stream in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste. Then stir in pecorino romano.<br />
2 cloves of garlic 1 bunch of dinosaur kale.<br />
<div class="MsoNormal">For the greens sautee the garlic in evoo and then add the kale and cook to your desired consistency. I do not like mine too mushy. Then add a can of drained rinsed white beans and heat through.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Right before everything is ready Fry an Egg in butter and Top with Salt and Pepper. I like to leave my yolk runny so that when I piece it the yolk runs down through the greens and the polenta.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To assemble put the polenta in a bowl, add the beans, greens, and the top with the egg.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It was a wonderful winter meal and it served my craving right. Polenta may be a poor mans food but to me it is the perfect comfort food. It was warm and creamy and the dark greens were just what I needed.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdXm9fKSNqQr6-a5hJS753wSpqhyMe11NZIaCypuFnfxbS9ojU_Xb80Dj3uqWlla_0vXutzoooblwZf1lKGF1dvrSrYio9ZAs9vlf1tpYoO5l-bi_1lQ6oaR1D7TSDE1fja3VQ81U-7ig/s1600/2-15-2011+393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdXm9fKSNqQr6-a5hJS753wSpqhyMe11NZIaCypuFnfxbS9ojU_Xb80Dj3uqWlla_0vXutzoooblwZf1lKGF1dvrSrYio9ZAs9vlf1tpYoO5l-bi_1lQ6oaR1D7TSDE1fja3VQ81U-7ig/s320/2-15-2011+393.jpg" width="320" /></a></div><div class="MsoNormal"> </div><div class="MsoNormal">My husband doesn’t eat green’s so I topped his polenta with grilled chicken, peas and a fried egg. He doesn’t normally like polenta but he gave this a try and he really liked it. </div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3977866339443891041.post-7084717515081700142011-01-25T20:52:00.000-05:002011-01-25T20:52:25.442-05:00Philly Restaurant Week-Barbuzzo<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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<div class="MsoNormal">A couple of friends and I decided we wanted to go to dinner for Philly restaurant week. It’s a week in Philly Sun-Fri where you can get a three course lunch for $25 and a three course dinner for $35. We were debating between Barbuzzo and Tinto, but I’m really happy we decided on Barbuzzo. At Barbuzzo we actually got four courses.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBceRoyk4GnMwGhqBGQ-yTCwXyECryWDDZbxwhqswRDtdx-b2Hctwq8f08Q0aBTIy7-W84cf5dLprDK0ATAQU5SW5Vc6LAizi7rz_s-1gQf8Wopuilr-fYeEpuDJXDNNeNpg0nPWD9RHyn/s1600/DSC00037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBceRoyk4GnMwGhqBGQ-yTCwXyECryWDDZbxwhqswRDtdx-b2Hctwq8f08Q0aBTIy7-W84cf5dLprDK0ATAQU5SW5Vc6LAizi7rz_s-1gQf8Wopuilr-fYeEpuDJXDNNeNpg0nPWD9RHyn/s320/DSC00037.JPG" width="240" /></a></div><div class="MsoNormal"> </div><div class="MsoNormal">For the first course we each got two Crostini, Smashed Fava-Goat Cheese Crostini and Smoky Chickpea Crostini. The Crostini were a perfect start to the dinner. As a table we agreed that the Chickpea Crostini were the best. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5p-SIL0yjO-VRoe7Sa1TQX3_Ehm6IpGevOEUlNzCIZVv0N2Hffe-SMQGdpXj1KxmZLhAV-1k7pCDm7AcRCJ0tLACExrJXJd9roNPPwwhVqslmOhYoRlVF_vir0sOhU-MDPqFuMW2U-BT/s1600/DSC00042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii5p-SIL0yjO-VRoe7Sa1TQX3_Ehm6IpGevOEUlNzCIZVv0N2Hffe-SMQGdpXj1KxmZLhAV-1k7pCDm7AcRCJ0tLACExrJXJd9roNPPwwhVqslmOhYoRlVF_vir0sOhU-MDPqFuMW2U-BT/s320/DSC00042.JPG" width="320" /></a></div><div class="MsoNormal"> </div><div class="MsoNormal">For our second course we had a choice between Sheep’s Milk Ricotta, Roasted Beets, and a Meatball Slider. My friend and I choose the Ricotta, while our other friend choose the Meatball Slider. If I were a meat-eater this choice would have been much more difficult. The meatball slider smelled amazing and my friend said it was great. However, I think the Ricotta would have won it for me anyway. It was hands down the best Ricotta Cheese I’ve ever had in my life. I didn’t even need the bread, I could have just eaten it with a spoon. It was so smooth and creamy, it melted in my mouth. My other friend agreed that it was amazing.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7yYB_J-w8FXXhHfY9yAcK-vgtJj2XRHmrgs81_kx1UTEW8VN2iBQxBz5sW8hLmZzdrdG_sBszv8SJX-WQL3AWrdAh7Y3-nk1fLXXGs1qMtnrsxapLhEGgXWmokdvjUQVbVcnhXb35vZj/s1600/DSC00050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7yYB_J-w8FXXhHfY9yAcK-vgtJj2XRHmrgs81_kx1UTEW8VN2iBQxBz5sW8hLmZzdrdG_sBszv8SJX-WQL3AWrdAh7Y3-nk1fLXXGs1qMtnrsxapLhEGgXWmokdvjUQVbVcnhXb35vZj/s320/DSC00050.JPG" width="320" /></a></div><div class="MsoNormal"> </div><div class="MsoNormal">For the main course we had the choice of House Extruded Tufoli, Oven Roasted Murrays Chicken Breast, Grilled Bronzino, Pan Seared Gnocchi (could be made veg), or Capricciosa Pizza (could be made veg). Surprisingly, we all choose the Gnocchi, but I asked for mine to be made vegetarian. It was made with prosciutto, mushrooms, and homemade truffle butter. It was good, but my gnocchi and my mothers are better. The others really loved it though and thought my standards were too high and I have to agree.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbX-0cNOMwEOERUw-_HaTlIRcEje2xIUmtO4KYwGj-f8V-OpcmKDRa2ELWM02ZTxZLrW4h82vq0RW6hvBTwEOecYz-b73YYbiABsEqc4z9MzmJMaOiuqYH-LKg4RsIXBru1dwq7QoQTO3/s1600/DSC00055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbX-0cNOMwEOERUw-_HaTlIRcEje2xIUmtO4KYwGj-f8V-OpcmKDRa2ELWM02ZTxZLrW4h82vq0RW6hvBTwEOecYz-b73YYbiABsEqc4z9MzmJMaOiuqYH-LKg4RsIXBru1dwq7QoQTO3/s320/DSC00055.JPG" width="320" /></a></div><div class="MsoNormal"> </div><div class="MsoNormal">For the dessert course we had a choice of Blood Orange Tiramisu or Salted Caramel Budino. We all choose the Budino, and thank god we did because we practically licked the jar when we were done. The budino is a layer of chocolate cookie crust, a thick and rich butterscotch pudding, salted caramel and whipped cream in a small (too small in my opinion) mason jar. We could have not asked for a better ending to our evening at Barbuzzo, it was so simple, but yet so flavorful. It just blew me away. I had no idea I would leave a changed woman, but I am. The Budino at Barbuzzo is simply one of the best desserts I’ve ever had…It is to die for!</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTbKTvdPtkZyTRPxSNMJi_Zn-AU3rTvlUmik3xJvLZeI3dARwcCuhMLn8PSLMnz6w5CHpXUxeLLLzheqMfm828ng1AGUPFbsDAqIeZIN0yPc0LAVa6zJJExzvC0TJTbY7ygtHmDEHxRhi/s1600/DSC00056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTbKTvdPtkZyTRPxSNMJi_Zn-AU3rTvlUmik3xJvLZeI3dARwcCuhMLn8PSLMnz6w5CHpXUxeLLLzheqMfm828ng1AGUPFbsDAqIeZIN0yPc0LAVa6zJJExzvC0TJTbY7ygtHmDEHxRhi/s320/DSC00056.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I would honestly pay full price for any of their menu items and I will definitely be back for the budino!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="http://www.barbuzzo.com/barbuzzo/">Barbuzzo</a></div><div class="MsoNormal">110 South 13<sup>th</sup> Street</div><div class="MsoNormal">Philadelphia, PA 19107</div><div class="MsoNormal">Phone: 215-546-9300 </div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3977866339443891041.post-42758210556840975892011-01-20T20:39:00.000-05:002011-01-20T20:39:35.617-05:00Bringing a Little Bit of Summer Back<div class="separator" style="clear: both; text-align: center;"></div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal">It is blistering cold out side and the snow is here to stay so I need a little bit of a reminder of summer. Fresh light and healthy dishes are a great way to have the taste of summer while cranking your heater up to 75!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The smell of steak floating through the air always brings me back to summer so I decided that's what Dom was having and I figured the goat cheese would lighten up a bit. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Steak with Goat Cheese</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Simply season your steak with salt and pepper. Then sear in a metal pan with butter. About 2-3 minutes on each side for medium rare. Then add top with goat cheese.</div><span style="font-family: "Times New Roman"; font-size: 12pt;"></span><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4r0D9CtFsTxOQ1-8uD7pSv0MXbDdtNUR55V6k041uXa5BKXVaslaAnBqloWNUwRhcwmXVNZ-l8Oj-Tj3Zp54ffxpTqHtBdPOEod7ENHdu5SAvRJYnf82rShI8VoH3Cl9JHSvHxFraXux/s1600/IMG_4375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4r0D9CtFsTxOQ1-8uD7pSv0MXbDdtNUR55V6k041uXa5BKXVaslaAnBqloWNUwRhcwmXVNZ-l8Oj-Tj3Zp54ffxpTqHtBdPOEod7ENHdu5SAvRJYnf82rShI8VoH3Cl9JHSvHxFraXux/s320/IMG_4375.JPG" width="320" /></a></div><br />
Dom’s not a true fan of goat cheese like I am, but he really enjoyed this steak. It was simple and perfect and now is one of his favorites.<br />
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For me I created a light white bean burger with a lot of flavor. <br />
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<div class="MsoNormal"><b>White Bean Burger with Goat Cheese</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 ½ -2 cups of cooked white beans</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Seasonings: Italian seasoning, garlic powder, onion powder, salt and pepper.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">First soak your beans in water overnight and cook until tender according to package instructions. Then mash with a fork, a potato masher’s holes are too big. Add salt, pepper, Italian seasoning, garlic powder, and onion powder to your liking, a generous pinch of each. Form into burgers 3-4 and sear in a little bit of evoo until golden brown on each side. Be careful flipping these burgers, since they fall apart easier than normal bean burgers. Top with goat cheese. If you want to make these vegan just omit the goat cheese.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span> </span>I like this patty because it is pure protein a lot of veggie burgers are loaded with egg’s and breadcrumbs so this is a healthier version. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I ate these for left-over’s on homemade rolls from Alice bakery with lettuce and tomato and they were wonderful!</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih4UR2pYhxN_2DYEuESOv8_vmfzF8b0v6F0KzjfAiRST4NsvSUGSetSZgjLxnvMH8YQrd_H1nBlksbz9fmWri7wvvuqmN16lrbYiup4cH3mWtQyVrUBKSO-7YoYw2KcNh0UU0UBbe0VlA2/s1600/IMG_4376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih4UR2pYhxN_2DYEuESOv8_vmfzF8b0v6F0KzjfAiRST4NsvSUGSetSZgjLxnvMH8YQrd_H1nBlksbz9fmWri7wvvuqmN16lrbYiup4cH3mWtQyVrUBKSO-7YoYw2KcNh0UU0UBbe0VlA2/s320/IMG_4376.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: left;">To go along with out steak and white bean burgers I made oven fries, which are a lighter healthier version of deep fried fries.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--> </div><div class="MsoNormal"><b>Oven Fries</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 large potato or 2 small/medium potatoes per person. </div><div class="MsoNormal">Salt and Pepper</div><div class="MsoNormal">Evoo</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 400. Cut potatoes into desired thickness coat in evoo and place on a baking sheet. Then sprinkle with salt and pepper and toss. Cook oven fries for about 30 minutes depending on thickness. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Nothing reminds me more of summer than a fresh tomato salad, so it was the perfect paring for our dinner.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Simply cut up vine ripened tomatoes and cucumbers, toss with evoo and salt and pepper and you have a perfect summer tomato salad!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I really enjoyed bringing back a little bit of summer food in my household and I hope you incorporate some of your favorite summer recipes in your winter cooking!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-69914535593985189012011-01-12T19:50:00.004-05:002011-01-12T19:58:29.597-05:00Meat Sauce and Meatless Sauce<div class="MsoNormal">I’ve been craving meat sauce for years now. I don’t know why I haven’t made it meatless before but that’s beside the point. It was truly wonderful and for all of you vegetarians out there that miss meat it is a must try. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Meat Sauce</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 tbs of evoo</div><div class="MsoNormal">about 1 ½ lbs of lean ground beef </div><div class="MsoNormal">¼ of a medium onion</div><div class="MsoNormal">3 to 4 cloves of minced garlic</div><div class="MsoNormal">S&P to taste</div><div class="MsoNormal">1 jar of homemade sauce (just tomatoes, salt, and basil) or some canned pureed tomatoes or you can buy diced tomatoes and puree them yourself</div><div class="MsoNormal">3 heaping tsp of tomato paste</div><div class="MsoNormal">Italian seasoning</div><div class="MsoNormal">Small pinch of hot pepper flakes</div><div class="MsoNormal">3 splashes of Merlot or whatever red wine you are in the mood for</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="MsoNormal">Start by browning the meat in a large bottom pan or skillet with evoo for about 2 minutes. Breaking up the meat as you go. Then add the onions and garlic and cook until the meat is tender and breaks up to a smooth consistency. Then add a sprinkle of salt and pepper. Next add your sauce or tomatoes and tomato paste, Italian seasoning, and a little pinch of hot pepper flakes (to your liking of course). Cook about 20 minutes until the sauce reduces and add a few splashes of wine. Cook another 10 minutes and serve over a ½ lb your favorite pasta, we used penne. It is important that you cook the pasta to al dente for meat sauces because mushy pasta cannot hold thick sauces. Top with any cheese you like. Dom likes Parmesan cheese.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This is your basic meat sauce and my hubby loved it! You can add peas, mushrooms or, sausage</div></div><span style="font-family: "Times New Roman"; font-size: 12pt;">. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWmT0YiQ_U2czdofLQtvduzKzESLosKNyPios9zJHmcALhOA2JTNMY_IAy4Sf9txbhASEhaSwWjjDopof9-OeOEvlUQzZUIZhFneSkCHuuhU_B7lk25vVfbBqlty785KVCE0rs0VJ9A_R/s1600/IMG_4362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWmT0YiQ_U2czdofLQtvduzKzESLosKNyPios9zJHmcALhOA2JTNMY_IAy4Sf9txbhASEhaSwWjjDopof9-OeOEvlUQzZUIZhFneSkCHuuhU_B7lk25vVfbBqlty785KVCE0rs0VJ9A_R/s320/IMG_4362.JPG" width="320" /></a></div><br />
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<div class="MsoNormal"><b>Meatless Sauce</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 ½ tbs of butter</div><div class="MsoNormal">Drizzle of Evoo</div><div class="MsoNormal">2 8 oz packages of crimini mushrooms or 16 oz of portabellas diced</div><div class="MsoNormal">¼ of a medium sized onion</div><div class="MsoNormal">3-4 cloves of minced garlic</div><div class="MsoNormal">S&P to taste</div><div class="MsoNormal">1 jar of homemade sauce (just tomatoes, salt, and basil) or some canned pureed tomatoes or you can buy diced tomatoes and puree them yourself</div><div class="MsoNormal">2 heaping tsp of tomato paste</div><div class="MsoNormal">Italian seasoning</div><div class="MsoNormal">Small pinch of hot pepper flakes</div><div class="MsoNormal">Pinch of rosemary</div><div class="MsoNormal">3 splashes of Merlot or whatever red wine you are in the mood for</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="MsoNormal">Melt the butter in a large pan and then add a drizzle of evoo and then add the mushrooms onions and garlic. Saute until the mushrooms and onions are brown and then add salt and pepper. Then add your tomato sauce, paste, Italian seasoning, pinch of rosemary, and hot pepper flakes. Let this cook about 20 minutes then add the wine and cook for another 10 minutes. Serve over a ½ lb of your favorite pasta and make sure it is al dente to hold the sauce. Top with any cheese you like, I really like Pecorino Romano for this dish.</div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The butter is important in this dish because it brings out the meaty flavor of the mushrooms. Also the rosemary adds a bright woodsy flavor to the sauce. My mom actually used to add mushrooms to her meat sauce, which gave me the idea to use mushrooms for mine. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I was very happy to recreate a meat sauce that actually tasted meaty. It was a welcomed treat because I’ve missed meat sauce a ton since it was a regular meal in my parents household growing up. The only thing I would change next time is that I would dice up the mushrooms a bit smaller. The smaller the dice of the mushrooms, the more it will be the consistency of a meat sauce.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjUsAvAnMSCaI8CSk8IyxpkC9ng65fS1lOYRg6YbPy_lP6xMh-0vooLN_XDbH-qFHcvIrAaAJ6FiijK3QPjmGOBncaHNLuFBzVVLGXto-KrXlC1gXvIHAlgM4hDUZxptPLTDjMmX3MI0Z/s1600/IMG_4365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjUsAvAnMSCaI8CSk8IyxpkC9ng65fS1lOYRg6YbPy_lP6xMh-0vooLN_XDbH-qFHcvIrAaAJ6FiijK3QPjmGOBncaHNLuFBzVVLGXto-KrXlC1gXvIHAlgM4hDUZxptPLTDjMmX3MI0Z/s320/IMG_4365.JPG" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-45058198704095418792011-01-03T21:31:00.002-05:002011-01-03T22:49:16.163-05:00A Married to a Meat-eater Christmas<div class="MsoNormal">This blog is coming a little late because I was really sick after Christmas and could not blog. Better late than never I say! We host Christmas every year and I just love having it. This year on the menu: Fettucine Al Formaggio Parmigiano, Filet Mignon with Peppercorn Cream Sauce for the meat-eaters, Portobello Mushrooms with Lentils for me, Brussel Sprouts with Cranberries and Pecans, Mashed Potatoes, and for dessert Mini Red Velvet Bundt Cakes with Cinnamon Cream Cheese Glaze.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the pasta course I chose to recreate the pasta dish we had in Aruba <a href="http://marriedtoameat-eater.blogspot.com/2010/10/spaghetti-al-formaggio-parmigiano-in.html">Spaghetti Al Formaggio Parmigiano</a>. I did make one substitution I made Fresh Fettuccine instead of Spaghetti. I will blog about fresh pasta soon, so if you don’t want to make it you can get fresh pasta from your grocery store or just use dried. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Fettuccine Al Formaggio Parmigiano</b></div><div class="MsoNormal">5 tomatoes peeled, seeded and diced</div><div class="MsoNormal">5 basil leaves (whole)</div><div class="MsoNormal">3 cloves of garlic</div><div class="MsoNormal">S&P to taste</div><div class="MsoNormal">1 cup of Whiskey</div><div class="MsoNormal">1 ½ lb fresh pasta</div><div class="MsoNormal">3 cups of parmesan cheese shaved with a vegetable peel</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">First peel, seed and dice your tomatoes. This will take a little while so allow some time. To make the sauce saute garlic in a large pan with evoo until brown, then add your fresh tomatoes and basil. Saute until tomatoes have broken down a bit and add S & P to taste. Cook your pasta in salted water according to packaged instructions to al dente. Add the cup of whiskey to the sauce and light on fire.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjxy_PvFCXMFHltXbUdAJKMTkMtjeImnc3wax99NIb6cVsBnJb4U_2YY2Dz6_hvy5sHhNoTp33G9Ix5tCbVBWKb_XgJ4fCkYwEhgwQOryS__wRRqu-F8rptdErO-EaB-JoBqMElavNDAh/s1600/IMG_4203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjxy_PvFCXMFHltXbUdAJKMTkMtjeImnc3wax99NIb6cVsBnJb4U_2YY2Dz6_hvy5sHhNoTp33G9Ix5tCbVBWKb_XgJ4fCkYwEhgwQOryS__wRRqu-F8rptdErO-EaB-JoBqMElavNDAh/s320/IMG_4203.JPG" width="320" /></a></div><div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Make sure the flame is out and then add pasta and toss to coat with the sauce.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvJ_dflhO6ezcAoBLVDdeCAfqebofuejP-bFH8xdAnb56fV6AKPqevQQ-4mtNY_Y3lillMgbyAhEQP0BoasJkha88bSDvYsP2nG-bwKPE9C4HxTTuiXgTxhlTZ9FYHkdH8PmZh5pj9xQS/s1600/IMG_4206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvJ_dflhO6ezcAoBLVDdeCAfqebofuejP-bFH8xdAnb56fV6AKPqevQQ-4mtNY_Y3lillMgbyAhEQP0BoasJkha88bSDvYsP2nG-bwKPE9C4HxTTuiXgTxhlTZ9FYHkdH8PmZh5pj9xQS/s320/IMG_4206.JPG" width="320" /></a></div><div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove to a hot bowl ( in a 250 degree oven for 10 mins) and toss with cheese.<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqKv92vLdRcZIFVmuVzpjRTu-jSlLlJqN-yTnTA6av6LU4PFAOqP5OxVUzoEtmefpPGfGknrd7TrDSqh4jw7fSVCathSTjm5MRyiyw_Okz9tuBR2EuJCMrtTCO5LuSzUk3FnjWclxOlEG/s1600/IMG_4221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqKv92vLdRcZIFVmuVzpjRTu-jSlLlJqN-yTnTA6av6LU4PFAOqP5OxVUzoEtmefpPGfGknrd7TrDSqh4jw7fSVCathSTjm5MRyiyw_Okz9tuBR2EuJCMrtTCO5LuSzUk3FnjWclxOlEG/s320/IMG_4221.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Plate and serve immediately. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioG4a59HI0-umwYk5Ys4s9iJdygBAbQlC6Mc8MwbAaQw06U8KFOR-REwR2uL9cRjhDsiBuEEyO6JEDNkH25FKC1DtMEJsyU_1FxhPDDiWnDf2rY0bqcpaxFrMc0laU75Wry_J5Z8dab0pi/s1600/IMG_4229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioG4a59HI0-umwYk5Ys4s9iJdygBAbQlC6Mc8MwbAaQw06U8KFOR-REwR2uL9cRjhDsiBuEEyO6JEDNkH25FKC1DtMEJsyU_1FxhPDDiWnDf2rY0bqcpaxFrMc0laU75Wry_J5Z8dab0pi/s320/IMG_4229.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal">Since it had been a few months since we ate in Aruba we couldn’t compare too well, but my husband said it was even better and my in-laws said it was pretty close and very good. My parents loved it but have never eaten Spaghetti Al Formaggio in Aruba. We all gobbled it down. Next time I will use spaghetti though and see how that comes out. It was defiantly a hit and is staying with us for next Christmas! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Filet Mignon with Peppercorn Cream Sauce</b></div><div class="MsoNormal"></div><div class="MsoNormal">3 tbs butter</div><div class="MsoNormal">4 8 ounce filets</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">3 tbs</div><div class="MsoNormal">¼ cups sliced shallots</div><div class="MsoNormal">1 cup beef stock</div><div class="MsoNormal">1 cup heavy cream</div><div class="MsoNormal">3 tbs cognac</div><div class="MsoNormal">2 tbs of multi colored dried peppercorns</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This recipe was adapted from Epicurious. Season steaks simply with salt and pepper. Cook steaks to desired wellness in melted butter, about 4 minutes per side for medium-rare. Transfer steaks to plate and cover with foil. In the same pan add 3 tbs of butter and shallots. Sautee for 3 minutes add beef stock and scrape up the bits at the bottom of the pan. Allow to thicken for about 6 minutes. Then add cream, cognac and peppercorns. Cook for another 5 minutes until the sauce comes together. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi759dnd1g9aGBUiXvSBAznT-uFnuqfuDcscPhTezPORR4BsHFRrVfldbXxQ_U1zFgHSFb5X-8UXFBeFf-ewj-VxtJRV9Z8S6SYnlaKwtO1ZG-qLYi3CK1azqjY9CI8i5Yp9ipxZph1PLDQ/s1600/IMG_4237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi759dnd1g9aGBUiXvSBAznT-uFnuqfuDcscPhTezPORR4BsHFRrVfldbXxQ_U1zFgHSFb5X-8UXFBeFf-ewj-VxtJRV9Z8S6SYnlaKwtO1ZG-qLYi3CK1azqjY9CI8i5Yp9ipxZph1PLDQ/s320/IMG_4237.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Plate the steaks and spoon over the steaks.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3a1lXk-NvDoMvl8gRGq81MBQs97X5_mbCrz4-updNOlBAam8WacypJyZM4kgOfF95byGSPey28IkM-aVjqQnRT2pkrnyLJD4ycls28v0KsDZ-Q1g1DQiIrycPy1M01FdRqhB5psCcxgC/s1600/IMG_4259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3a1lXk-NvDoMvl8gRGq81MBQs97X5_mbCrz4-updNOlBAam8WacypJyZM4kgOfF95byGSPey28IkM-aVjqQnRT2pkrnyLJD4ycls28v0KsDZ-Q1g1DQiIrycPy1M01FdRqhB5psCcxgC/s320/IMG_4259.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal">Everyone loved the steaks, even my mom who doesn’t really like red meat. She said the sauce made the dish. </div><div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal"><b>Portobello Mushroom with Lentils</b></div><div class="MsoNormal"></div><div class="MsoNormal">1 cup Lentils</div><div class="MsoNormal">3-4 Portobello caps</div><div class="MsoNormal">1-2 tbs of butter</div><div class="MsoNormal">Cumin</div><div class="MsoNormal">Coriander</div><div class="MsoNormal">Garlic powder</div><div class="MsoNormal">Onion powder</div><div class="MsoNormal">Salt </div><div class="MsoNormal">Pepper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cook Lentils to Packaged instructions. Once lentils are done add a ¼ cup of mushroom stock a pinch of cumin, coriander, garlic powder, onion powder, salt and pepper. In another pan melt butter and cook Portobello’s until tender. Plate the Portobello and spoon lentils over them.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZc1da2mRfnf0NhWLqh9fdjCQcWq6bTiMyZRACMmPgFrgT9DdkMkNjK4qpCIFMb2h_o8lt2hz6i0h9YneEYM2C3w2Xn9s967d-t_ok-BpY0hyD-mFqRlYEixhyFXXY4PTol7TqZ1EjE7rE/s1600/IMG_4262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZc1da2mRfnf0NhWLqh9fdjCQcWq6bTiMyZRACMmPgFrgT9DdkMkNjK4qpCIFMb2h_o8lt2hz6i0h9YneEYM2C3w2Xn9s967d-t_ok-BpY0hyD-mFqRlYEixhyFXXY4PTol7TqZ1EjE7rE/s320/IMG_4262.JPG" width="320" /></a></div><div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This was good but I think I would have preferred a Peppercorn cream sauce for this too. I just went with lentils to have some protein for Christmas.</div><div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Mashed Potatoes</b></div><div class="MsoNormal">1 medium red potato per person or more for leftovers (I used 6)</div><div class="MsoNormal">4 tbs butter</div><div class="MsoNormal">1 cup sour cream</div><div class="MsoNormal">Some milk to thin it out about 1 cup</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Peel and chop potatoes. Make sure they are about the same size. Add potatoes to salted water and boil until potatoes are soft, about 15-20 minutes. Drain water from potatoes. Mash potatoes in the pot then add butter and mash some more. Next add your sour cream and stir with a spoon. Add as much milk as you’d like for the consistency you like. I added about 1 cup.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The sour cream adds a nice zing to the potatoes and goes really well with beef!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Roasted Brussel Sprouts with Cranberries and Pecans</b></div><div class="MsoNormal"></div><div class="MsoNormal">2 lbs Brussel Sprouts</div><div class="MsoNormal">2 tbs of evoo</div><div class="MsoNormal">2 tbs butter</div><div class="MsoNormal">S&P to taste</div><div class="MsoNormal">1 cup of chopped pecans</div><div class="MsoNormal">1 cup dried cranberries</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 350. Wash and trim brussel sprouts. Slice brussel sprouts in half, quarters or leave whole depending on size. <br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92EwbN5VO-9306rR7mw5sI_3ZL9s0tJxnQzk_kzx5QOVIk3poMkCfAkNzzbjLk_Z6XV_YhEmo3Tu0eXGw5ArI_s4J0n3AZ70BnsTd17CSTFF8lyu4pzEeHGE4OddVT2Js6A7NDQv1JjK2/s1600/IMG_4197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92EwbN5VO-9306rR7mw5sI_3ZL9s0tJxnQzk_kzx5QOVIk3poMkCfAkNzzbjLk_Z6XV_YhEmo3Tu0eXGw5ArI_s4J0n3AZ70BnsTd17CSTFF8lyu4pzEeHGE4OddVT2Js6A7NDQv1JjK2/s320/IMG_4197.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal">Place on a baking sheet and coat with evoo, butter, salt, and pepper. Cook for about 30-35 minutes until they are almost done, shaking the pan from time to time to let them brown evenly. Add pecans and put back in the oven for another 5-10 minutes until the pecans are roasted. Add more evoo or butter if the brussel sprouts are too dry. Remove from oven and toss in dried cranberries.</div><div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik95YolkvIW2YKGZ0XnXrXhrxLULY3ZXrAXe8o4ixi2JXL8iEM_G_BajjASUmeYUU9tT7C-oozuNXkucX0XPHd_f1nMMP3eNV8I-BwZK1H5s0VnJ0HDNlgD8Hp0ohza47Nl61Za9sj8boj/s1600/IMG_4254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik95YolkvIW2YKGZ0XnXrXhrxLULY3ZXrAXe8o4ixi2JXL8iEM_G_BajjASUmeYUU9tT7C-oozuNXkucX0XPHd_f1nMMP3eNV8I-BwZK1H5s0VnJ0HDNlgD8Hp0ohza47Nl61Za9sj8boj/s320/IMG_4254.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I made these last year and was surprised that everyone loved them. I didn’t know others liked brussel sprouts, or maybe it was just the way I made them. So I made them again this year and they were very yummy! I love the crunch of the pecans and the sweetness the cranberries bring to the sprouts! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Mini Red Velvet Bundt Cakes with Cinnamon Cream Cheese Glaze</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal">Cakes:</div><div class="MsoNormal">1 cup of unsalted butter at room temperature</div><div class="MsoNormal">1 ¾ cups natural sugar</div><div class="MsoNormal">2 ½ cups of flour </div><div class="MsoNormal">1 ¼ tsp salt</div><div class="MsoNormal">2 large eggs</div><div class="MsoNormal">1 cup sour milk (1 cup of milk 1 tbs white vinegar let stand 5 mins)</div><div class="MsoNormal">2 tsp vanilla extract </div><div class="MsoNormal">1 tsp baking soda</div><div class="MsoNormal">1 ½ tsp vinegar</div><div class="MsoNormal">2 tbs unsweetened cocoa powder</div><div class="MsoNormal">2 ounces red food coloring</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Glaze:</div><div class="MsoNormal">3 cups powdered sugar</div><div class="MsoNormal">¾ cup (6 ounces) softened cream cheese</div><div class="MsoNormal">¾ tsp of ground cinnamon</div><div class="MsoNormal">3 tbsp milk to thin out</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Recipe adapted from <a href="http://www.recipegirl.com/2007/12/10/red-velvet-bundt-cake-with-cinnamon-cream-cheese-glaze/">Recipe Girl</a>. Preheat oven to 350 degrees. Spray bundt pan with baking spray. Cream butter and sugar. Mix eggs, sour milk, vanilla, baking soda, and vinegar in a separate bowl. Add Salt and flour in another bowl. Alternate flour and sour milk mixture to the creamed butter. Mix well after each addition. In a small bowl add the food coloring and cocoa powder and mix. Then add to the cake batter and mix until combined. Pour batter in the bundt pans and bake for about 15 minutes or until a cake tester comes out clean. Cool on a baking rack.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When you are ready make the glaze. Mix all ingredients together. Move the baking racks with the cakes on them to a pan to catch the glaze then spoon the glaze on the mini cakes letting it ooze down the sides. Decorate with sprinkles or leave plain. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoynRk_Seudjf-EZEYi8PXiiBycP_YC7-tXHjNqT4EfL4hwkVNlUiuv0aOxu2L7fDJ6LBGTLHN2Vrhv6FRV1_dbnq_xP7U6V_qeyAg2SKDMcXuxfpRWCMD9hMy44Jf31zB-DR6tfYpm7_/s1600/IMG_4184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoynRk_Seudjf-EZEYi8PXiiBycP_YC7-tXHjNqT4EfL4hwkVNlUiuv0aOxu2L7fDJ6LBGTLHN2Vrhv6FRV1_dbnq_xP7U6V_qeyAg2SKDMcXuxfpRWCMD9hMy44Jf31zB-DR6tfYpm7_/s320/IMG_4184.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal">I actually made these for Christmas eve and saved some for Christmas. They definitely changed my mind on red velvet, which I never really liked before! </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-61143514600734584322010-12-21T21:36:00.000-05:002010-12-21T21:36:00.082-05:00Asian Style Soups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWspk1eP2IxYNP3MCZyPzvKPi0BDvI1pqO0A9VGnO_2OOPAcYaxuzuTQ9WsRl-z2E8ImdJ3bej3_eqRA42QP4ANwUDbicB_jbV38wmOybGTm_8e-_x2WM6GQAglKTlMvEtxNbay2pmV-er/s1600/IMG_4044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal">I made a roasted chicken for Domenick and figured a soup would be a great way to use the leftovers. I was in the mood for a soup with an Asian flare so I came up with these recipes.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Asian Style Chicken Soup</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1tbs of canola oil</div><div class="MsoNormal">½ medium onion</div><div class="MsoNormal">1 leek sliced</div><div class="MsoNormal">3 cloves of garlic</div><div class="MsoNormal">¼ of mirin</div><div class="MsoNormal">¼ of soy sauce</div><div class="MsoNormal">1 box of low sodium chicken stock</div><div class="MsoNormal">1 large piece of ginger (a nub) with the skin removed</div><div class="MsoNormal">1 sprig of lemongrass</div><div class="MsoNormal">Pepper to taste</div><div class="MsoNormal">2 ½ cups of shredded chicken</div><div class="MsoNormal">1 cup of fresh snow peas</div><div class="MsoNormal">½ package of frozen peas and corn</div><div class="MsoNormal">3 ½ small grated carrots</div><div class="MsoNormal">Slices of green onions and sprigs of cilantro for garnish and flavor</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">First start by prepping all of your veg and shredding your chicken. This will make the soup easier to deal with. Add to a large soup pot 1-2 tbs of canola oil on medium. Then add your diced onions and leeks. Then grate in your garlic with a microplane or finely dice it. Sautee until veg is translucent. Then deglaze the pot with the mirin and add your stock. Season the stock with pepper, soy sauce, lemongrass, and ginger. Whatever you do, do NOT add salt. Let this simmer for 15 minutes and then add the shredded chicken. Let simmer for another 15 minutes until the flavor comes together. Next add 1 cup of fresh snow peas, ½ pack of frozen peas and corn, and grated carrot. Feel free to use other veggies if you’d like. The veggie soup recipe below includes different veggies. Simmer for 10 minutes making sure the veggies are not getting too soft. Then fish out the lemongrass and ginger. You top some noodles with the soup or eat it plain. I preferred it plain but my husband likes noodles. Garnish with green onion rings and sprigs of cilantro.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWspk1eP2IxYNP3MCZyPzvKPi0BDvI1pqO0A9VGnO_2OOPAcYaxuzuTQ9WsRl-z2E8ImdJ3bej3_eqRA42QP4ANwUDbicB_jbV38wmOybGTm_8e-_x2WM6GQAglKTlMvEtxNbay2pmV-er/s1600/IMG_4044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWspk1eP2IxYNP3MCZyPzvKPi0BDvI1pqO0A9VGnO_2OOPAcYaxuzuTQ9WsRl-z2E8ImdJ3bej3_eqRA42QP4ANwUDbicB_jbV38wmOybGTm_8e-_x2WM6GQAglKTlMvEtxNbay2pmV-er/s320/IMG_4044.JPG" width="320" /></a></div><div class="MsoNormal"> </div><div class="MsoNormal">Asian Style Vegetable Soup</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 tbs of canola oil</div><div class="MsoNormal">½ medium onion</div><div class="MsoNormal">1 leek sliced</div><div class="MsoNormal">3 cloves of garlic</div><div class="MsoNormal">5oz of fresh sliced Shitake mushrooms</div><div class="MsoNormal">¼ cup of mirin</div><div class="MsoNormal">¼ of soy sauce</div><div class="MsoNormal">1 box of mushroom stock</div><div class="MsoNormal">1 large piece of ginger (a nub) with the skin removed</div><div class="MsoNormal">1 sprig of lemongrass</div><div class="MsoNormal">Pepper to taste</div><div class="MsoNormal">1 cup of fresh snow peas</div><div class="MsoNormal">2 heads of torn baby bok choy</div><div class="MsoNormal">½ package of frozen peas and corn</div><div class="MsoNormal">3 ½ small grated carrots</div><div class="MsoNormal">1 tsp of fresh grated Serrano chile (adjust the amount for the spice level)</div><div class="MsoNormal">Slices of green onions and sprigs of cilantro for garnish and flavor</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Once again make sure to prep your veg. Add 2 tbs of canola oil to a large soup pot on medium. Add your diced onions, leeks, and mushrooms. Then grate in your garlic with a microplane or finely dice it. Sautee until veg is translucent. Season the stock with pepper, soy sauce, lemongrass, and ginger. Whatever you do, do NOT add salt. Simmer for 30 minutes then add all of the veg, bok choy, snow peas, peas and corn, carrots and Serrano chile for some heat. </div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-_P9nGLr9p-N7r_upM2J47jxfiGPcXxFqzDB_i0JIQxqWPK4P7sVbj9R_s3uhUbl7sL5dSrTYsyT_I8IOsRzioHjzjbfCkZw3w0McRof8ZBUwcN_XEfzV_UXDZ5O1dsCuydPkxabzSZA/s1600/IMG_4043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-_P9nGLr9p-N7r_upM2J47jxfiGPcXxFqzDB_i0JIQxqWPK4P7sVbj9R_s3uhUbl7sL5dSrTYsyT_I8IOsRzioHjzjbfCkZw3w0McRof8ZBUwcN_XEfzV_UXDZ5O1dsCuydPkxabzSZA/s320/IMG_4043.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Overall, my first attempt at making an Asian style soup was successful. My parents loved both versions, Domenick loved the meat version (he would not try the veg version because he despises mushrooms) and I loved the veg soup. It was a great way to warm up a cold winter night and great as leftovers. This is a great soup to play around with. You can use any type of meat or veg stock and any type of veggies you enjoy. Have fun and let your mind create! </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-91152579327722953042010-12-14T21:07:00.006-05:002010-12-14T21:10:14.327-05:00Roasted Tomato Soup with Grilled Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwiMHAEQiU0yaisLv9WxnOsZIlaAGej-dJCW5LyEv11lVYjD2Z9vFa2mJbCUp7UmrEPFzOWWhhxVxmtFWokswENf5Dw0Gkk3z439ZO4Q-rKtKVm_fbeTtAKQMg4jD46QV1Amsta07kpQ8/s1600/IMG_4036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwiMHAEQiU0yaisLv9WxnOsZIlaAGej-dJCW5LyEv11lVYjD2Z9vFa2mJbCUp7UmrEPFzOWWhhxVxmtFWokswENf5Dw0Gkk3z439ZO4Q-rKtKVm_fbeTtAKQMg4jD46QV1Amsta07kpQ8/s320/IMG_4036.JPG" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: 10pt;"><span style="font-family: Calibri; font-size: small;"> </span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">When it starts getting cold outside I constantly crave soups and stews. They just seem to warm me up in a way other hot foods just cannot. After going to South Philly Taproom and enjoying their fabulous <span class="il">tomato</span> soup, I decided to create my own <span class="il">tomato</span> soup. This is only the second time I’ve made <span class="il">tomato</span> soup, because the first time I made it, it just tasted like sauce, the key for me is using butter or a butter substitute instead of olive oil, adding brown sugar and milk, because that’s what distinguishes it from sauce.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">Roasted <span class="il">Tomato</span> Soup</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">3 cans of fire roasted diced tomatoes and the juice (the ones I bought also had roasted garlic in it)</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">1 can of diced tomatoes</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">3 tbs of butter</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">½ a medium onion (more if your roasted tomatoes didn’t include onion)</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">5 cloves of garlic (more if your roasted tomatoes didn’t include garlic)</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">A pinch of Italian seasoning</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">¾ of a bottle of beer</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">A few tbs of brown sugar to your liking to bring out the sweetness in the tomatoes</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">3 cups of milk</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">S & P to taste</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">Start by sautéing the onions and garlic in butter. Once these are lightly browned add in your canned tomatoes, Italian seasoning, beer, brown sugar, salt and pepper and simmer for 30 minutes. Then puree your soup with either an immersion blender or a regular blender. Add in Milk and simmer for another 15 minutes. Now you have a quick and easy <span class="il">tomato</span> soup! Serve with grilled cheese and a beer of course!</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">For the grilled cheeses</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 10pt;"><span style="font-size: small;">I used Rosemary Bread from Whole Foods for mine with Colby and Munster Cheeses. For Dom’s I used Whole Foods French banquette and the same cheeses. </span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3977866339443891041.post-41040844127338359632010-12-10T13:01:00.017-05:002010-12-10T13:09:37.131-05:00AmadaMy husband left his credit card in Olde City so we figured we’d go pick it up and get something to eat while we were down there. There are so many amazing places to choose from when venturing into olde city but I knew I wanted to eat at <a href="http://www.amadarestaurant.com/">Amada</a>. I love Jose Garces, his food is amazing no matter which one you choose! The best thing about Jose Garces is that he is ALWAYS willing to accommodate vegetarians. <br />
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Domenick was a little apprehensive when he first looked at the tapas menu at Amada. He said there was nothing on there for him, but I told him not to be overwhelmed by the vast menu options. He then looked at the menu again and chose a few dishes that suited him. To drink we chose the Temporada Sangria (seasonal sangria: white wine with peaches, ginger brandy and mint). It went down too smoothly if you know what I mean! Our waitress brought us a complimentary plate of bread crisps, tuna with black olive oil for dipping and a special roasted red pepper dip made for vegetarians.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9BKzmo5fZPRUr1__OaP0Sq9aF22DPxTbUuuCA5gwaoatT3gYjo4kfw_BgtwdwXvaj6SwIegcHoL8a7Om-44lK6-c7vMN9HMBIIvD9drXrzhxWRJN0wWbOwzpnjpkrxpHFiRr4vwz50_P/s1600/Picture+945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9BKzmo5fZPRUr1__OaP0Sq9aF22DPxTbUuuCA5gwaoatT3gYjo4kfw_BgtwdwXvaj6SwIegcHoL8a7Om-44lK6-c7vMN9HMBIIvD9drXrzhxWRJN0wWbOwzpnjpkrxpHFiRr4vwz50_P/s320/Picture+945.jpg" width="320" /></a></div><div style="text-align: center;"><em>Bread Crips with Tuna on left and Roasted Red Pepper on Right</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">We started off with the Aragones cheese that comes with white sangria honey and golden raisins. The cheese was great but when paired with the sangria honey and golden raisins it was amazing! </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFPJ3dg0T1kMTCcETRogg3r9p1Yflr6S7N51dteeBvGE7cgqhXS0eZi8eqX7isVqr1bb3AmNsiKPtJgwiuAVTrSmoGeegnzNyH_8uT24i-L6TerZzEPRoXboim5vxWW6uTLeGB899eS0m/s1600/Picture+946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFPJ3dg0T1kMTCcETRogg3r9p1Yflr6S7N51dteeBvGE7cgqhXS0eZi8eqX7isVqr1bb3AmNsiKPtJgwiuAVTrSmoGeegnzNyH_8uT24i-L6TerZzEPRoXboim5vxWW6uTLeGB899eS0m/s320/Picture+946.jpg" width="320" /></a></div><div style="text-align: center;"><em>Aragones with White Sangria Honey and Golden Raisins</em><br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;">The Spanish olives came out with the cheese. I suggest getting the olives to complete any tapas meal you have at Amada. <br />
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</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcRDrCgNEsuSJQ1DNXetovn8f-GRoO8z5hhSfILzc5IgIHKCdB7z-Cc8YWl4QiaCCJrUfeY6yAZpj9NzyRFLlLZlRSmwm_BT-V7fPSF-LEa8XU-7eBxhDlRYXcLM5MylocGkuKAp2KZhu/s1600/Picture+949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcRDrCgNEsuSJQ1DNXetovn8f-GRoO8z5hhSfILzc5IgIHKCdB7z-Cc8YWl4QiaCCJrUfeY6yAZpj9NzyRFLlLZlRSmwm_BT-V7fPSF-LEa8XU-7eBxhDlRYXcLM5MylocGkuKAp2KZhu/s320/Picture+949.jpg" width="320" /></a></div><div style="text-align: center;"><em>Olives</em></div><div style="text-align: center;"><br />
</div>Next came out the empanada which is stuffed with spinach and manchego on a bed of roasted peppers, artichokes, and red onions. They were oozing with cheese and they were good, but the succeeding dishes, blew this dish out of the water.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBfWGcz6RQYfwc-MT7O2UWaSWpdXTodpJ_d1t4QCyfUiTQ5IGCTHxGqIvaTOG6ibl8OdmRQIGp3oDIr5QZEXMlYYTMDNiGNjyXrpoVRXwWxl0l5rIKb8DImZJW1cZeH7pwVm929el7GIS/s1600/Picture+950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBfWGcz6RQYfwc-MT7O2UWaSWpdXTodpJ_d1t4QCyfUiTQ5IGCTHxGqIvaTOG6ibl8OdmRQIGp3oDIr5QZEXMlYYTMDNiGNjyXrpoVRXwWxl0l5rIKb8DImZJW1cZeH7pwVm929el7GIS/s320/Picture+950.jpg" width="320" /></a></div><div style="text-align: center;"><em>Amada's Empanada</em></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Domenick also got the patatas bravas, which were almost like fancy tater tots with a smoked paprika aioli. They were good but also paled in comparison to the rest of the food.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydVkY8Ut83u9-CuMOmzAizkP5RmsAN-J3JnxIH4VAxLDpNC-GH7fndykoQ2jpRcUuHQWPnKOwVejAkgK45MK5N4b4mTulRUzgv83PUjHAD3ksf0A16bzqsCEoPpDrms3QvLLjQbKwockV/s1600/Picture+952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydVkY8Ut83u9-CuMOmzAizkP5RmsAN-J3JnxIH4VAxLDpNC-GH7fndykoQ2jpRcUuHQWPnKOwVejAkgK45MK5N4b4mTulRUzgv83PUjHAD3ksf0A16bzqsCEoPpDrms3QvLLjQbKwockV/s320/Picture+952.jpg" width="320" /></a></div><div style="text-align: center;"><em>Patatas Bravas</em></div><div style="text-align: center;"><br />
</div>Then the Entrecote came out, which is prime sirloin sliced to allow sharing. Domenick ate it all and loved it. He said he would get it again.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1djt4ktpvZCvnfHFpqmIpgvpV7UxAqCZ0JfiKqx2CScGd3F3ASntsv3Uk2RTgnhAAtUyseVUokOmnKMqGx53WYhBt5IOVwQSTMklaumL7tzwHpLTnyuIH7nD9s4tS1Z5CMapt-85IVSC/s1600/Picture+953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-1djt4ktpvZCvnfHFpqmIpgvpV7UxAqCZ0JfiKqx2CScGd3F3ASntsv3Uk2RTgnhAAtUyseVUokOmnKMqGx53WYhBt5IOVwQSTMklaumL7tzwHpLTnyuIH7nD9s4tS1Z5CMapt-85IVSC/s320/Picture+953.jpg" width="320" /></a></div><div style="text-align: center;"><em>Entrecote</em></div><div style="text-align: left;"><br />
I don’t know if this was intentional, but they saved the best for last. The Alcachofas a la Parmesana (Parmesan Artichokes) were one of the best food items I’ve eaten, and I eat a ton of artichokes. They were 3 artichoke hearts with a parmesan cream sauce and pine nuts. The artichokes just melted in your mouth, but the worst part was that 3 of these left us wanting more, much more. I would order 4 orders of these and call it a day! <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtOEzMosaA7V-OEeOTN2TntstH45P4CyjcK6CTibZWpB7CkIxbt-iUcLVFdFCzwS2_G7i3OIaulOsvQZKrGywhieXNbUefF2Bc9B6IRzZECmJp93GnWnIbr8sEVcHA5spa3rubHhwBhAm/s1600/Picture+954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtOEzMosaA7V-OEeOTN2TntstH45P4CyjcK6CTibZWpB7CkIxbt-iUcLVFdFCzwS2_G7i3OIaulOsvQZKrGywhieXNbUefF2Bc9B6IRzZECmJp93GnWnIbr8sEVcHA5spa3rubHhwBhAm/s320/Picture+954.jpg" width="320" /></a></div><div style="text-align: center;"><em>Alcachofas a la Parmesana</em> </div><br />
Last but not least came out the Esparragos con trufas (Grilled Asparagus, Poached egg, Mahon Crisp and Truffles). This was also one of our favorite dishes. The shaved truffles, the perfectly poached egg, the amazing grilled asparagus, tender but still crisp! Wonderful! What brought this dish down a notch in both of our books was the Mahon Crisp, it was way too salty. I couldn’t even finish the half I broke off. This dish would have been so much better if the Mahon Crisp was just left off. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZF_BovqkIHTXOx5__9eqBZBk5xZHuR18UJuh-bZaElplQQ9P2tcA_WoV5bZe3EY16ynbQJPRA3XLXJD8DffMkzh6vXmCw6LyGIsqYNtv1Pt274lsDEr1HZMTuSMVB76UNHV4R1pzQ1N-/s1600/Picture+959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZF_BovqkIHTXOx5__9eqBZBk5xZHuR18UJuh-bZaElplQQ9P2tcA_WoV5bZe3EY16ynbQJPRA3XLXJD8DffMkzh6vXmCw6LyGIsqYNtv1Pt274lsDEr1HZMTuSMVB76UNHV4R1pzQ1N-/s320/Picture+959.jpg" width="237" /></a></div><div style="text-align: center;"><em>Esparragos con trufas </em></div><div style="text-align: center;"><br />
</div>Although we were pretty much stuffed after this amazing meal, we decided on dessert because it just felt like the perfect way to end the night. The boy settled on the Crèma Catalana de Chocolate. It was caramelized dark chocolate custard, strawberry gelee, and berry sorbet. It was a good dessert and Dom scarfed it down. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDhbfSh60Z2P4AHCabNJntnb_4zil5e_Lrwj9PAzNxwfVHC2EBvCXoveDVcdKXUDpKf3Fn8vmQeT3bwFF95QORHGZqpKLAGUMgxItX31iGLFf9OvR9p7mLP_wQCGQ1sJP15fI-jYOgwMj/s1600/Picture+960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvDhbfSh60Z2P4AHCabNJntnb_4zil5e_Lrwj9PAzNxwfVHC2EBvCXoveDVcdKXUDpKf3Fn8vmQeT3bwFF95QORHGZqpKLAGUMgxItX31iGLFf9OvR9p7mLP_wQCGQ1sJP15fI-jYOgwMj/s320/Picture+960.jpg" width="237" /></a></div><div style="text-align: center;"><em> Crèma Catalana de Chocolate</em></div><br />
I went with the waitresses recommendation the Pastel con Escabeche, which is a warm brown butter cake, seasonal fruit escabeche, and almond ice cream. I loved the brown butter cake and the almond ice cream. The best part was the warm cake melted some of the ice cream which combined with the escabeche to make a wonderful sauce. I’m beginning to realize that I love warm cakes on cold winter nights!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4yk9nC2b3t5Ea2MlYnlCBj7grb1b1nB9DzHNWQGOXSrk-Dhn7a0wshKTDPNHWNdedP1mD3lW84Bwk61d6GZvfEhX17SgW9E9g-pWaPjdeQs5jnOwZZagFzvGv0LHXyI6GIZyc64-O1bA/s1600/Picture+961.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4yk9nC2b3t5Ea2MlYnlCBj7grb1b1nB9DzHNWQGOXSrk-Dhn7a0wshKTDPNHWNdedP1mD3lW84Bwk61d6GZvfEhX17SgW9E9g-pWaPjdeQs5jnOwZZagFzvGv0LHXyI6GIZyc64-O1bA/s320/Picture+961.jpg" width="237" /></a></div><div style="text-align: center;"><em>Pastel con Escabeche with a bite missing</em></div><br />
At the end of the meal the waitress brought over a almond crisp and it was very tasty, I just wish I wasn’t as stuffed and I could enjoy more of it. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIu04lsbWDJoQ0OJ5OMacD6Np9qKpItH224jeowFv0lnOIwvw1hgcRafcKEYzyK_FxlsO10jjago3di_zoHnGSCpkLu4omNFfyJkJhcb9Nu0yqJeooMyvpl2SNPbm6gh8z2BnK7QuKNIk/s1600/Picture+963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIu04lsbWDJoQ0OJ5OMacD6Np9qKpItH224jeowFv0lnOIwvw1hgcRafcKEYzyK_FxlsO10jjago3di_zoHnGSCpkLu4omNFfyJkJhcb9Nu0yqJeooMyvpl2SNPbm6gh8z2BnK7QuKNIk/s320/Picture+963.jpg" width="320" /></a></div><div style="text-align: center;"><em>Almond Crisp</em></div><br />
Overall it was a great date night and wonderful food. I would recommend Amada or any of the other Garces restaurants.<br />
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<a href="http://www.amadarestaurant.com/">Amada</a> <br />
217-219 Chestnut Street <br />
Philadelphia PA 19106 <br />
215-625-2450<br />
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<div style="text-align: left;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-58021155077960599072010-12-07T20:54:00.000-05:002010-12-07T20:54:25.759-05:00Soft Sugar Cookies<div class="ii gt" id=":9y"><div id=":9z"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeZ-u1ooCL8Q58t3uENu38c6METVJ7ys1v8jPttvkvXIIOj4ctsqdmZNK2iY9Szt5DUAISOOvYe4erTUJ2izq10uokPyzD9mGVuqiFvrRqcL1DFyDOoR370xQ8bvf1s6PU6H2Goxp3rte/s1600/IMG_3965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioeZ-u1ooCL8Q58t3uENu38c6METVJ7ys1v8jPttvkvXIIOj4ctsqdmZNK2iY9Szt5DUAISOOvYe4erTUJ2izq10uokPyzD9mGVuqiFvrRqcL1DFyDOoR370xQ8bvf1s6PU6H2Goxp3rte/s320/IMG_3965.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">I decided to make something for my bosses baby shower at work and I knew sugar cookies would be the perfect treat. I found these sugar cookies on </span><span style="font-family: Calibri; font-size: small;"><a href="http://allrecipes.com/" target="_blank">allrecipes.com</a><div style="cursor: pointer; display: inline; height: 16px; padding-right: 16px; width: 16px;">. I love that they were simple and easy to make, but still tasted delicious.</div></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">Ingredients:</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">2/3 cup of vegetable shortening</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">2/3 cup butter</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">1 ½ cups sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">2 eggs</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">2 tsp vanilla extract</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">3 ½ unbleached all-purpose flour</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">2 tsp baking powder</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">1 tsp salt</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">1/3 cup decorating sugar</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">Preheat oven to 350 degrees. In a medium bowl, cream the butter, shortening, and sugar. Add the eggs and vanilla and beat until smooth. Combine the flour, baking powder and salt and beat into the mixture until the dough comes together. Roll dough in the palms of your hands into walnut sized balls and roll the balls into sugar and bake on a cookies sheet about 2 inches apart. Bake cookies 10 to 12 minutes until bottoms are light brown. Remove from baking sheets and cool on wire racks. This makes about 24 cookies.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLkbk87HuH0-auQudkJqW6tIJ8iUYXrbXptM324DPEcHh4ZIwJLAi4O7w8ayE7pxc_kGosqFmS0aDPC77CToOmDaVIQjaG9EOXS07pP7Ng5vlJZDOchamTHWTczK0ZUGpMJOrI4ApaWQkE/s1600/IMG_3954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLkbk87HuH0-auQudkJqW6tIJ8iUYXrbXptM324DPEcHh4ZIwJLAi4O7w8ayE7pxc_kGosqFmS0aDPC77CToOmDaVIQjaG9EOXS07pP7Ng5vlJZDOchamTHWTczK0ZUGpMJOrI4ApaWQkE/s320/IMG_3954.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
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</span></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-21411557009480433142010-12-04T16:58:00.001-05:002010-12-04T16:59:37.920-05:00Top Chef All Stars Premiere Party at 10 Arts<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">I had an amazing night at the <span class="il">Top</span> <span class="il">Chef</span> Premier Party. It started off with meeting Jen Carroll and Kevin Sbraga when I walked into <a href="http://10arts.com/">10 Arts</a> Lounge! Awesome! Then Brian from <a href="http://www.bridgesburgersbeer.com/">Bridges Burgers and Beer </a>arrived and we ordered cocktails. I had the Maple Ginger Press which is a martini with tequila, grand marnier, pineapple juice and maple syrup yumm! Brian had the Ri-Pear which is a martini with muddled pears, grey goose la poire and white cranberry juice. I tried his, but I preferred my martini, I love tequila and maple syrup and they go fantastic together. I have a feeling I will make pancakes with tequila laced maple syrup in the near future! </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">We sipped our drinks until it was time to move onto dinner at the 10 Arts restaurant. <span class="il">Chef</span> Jen was doing a <span class="il">Top</span> <span class="il">Chef</span> tasting menu of 4 of her dishes on <span class="il">Top</span> <span class="il">Chef</span>, which is what Brian got and I ordered a few of our waiters vegetarian recommendations. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">For the first course, Brian had the clam ceviche. It looked amazing! </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Calibri; font-size: small;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJHmCsbCQ48_otfrA-NpbkghbzU9xwFhZPp78V_NpZ_7i6223Yk11Z1VNDyRg3CQXLBx-ZI_ZtCprQGIGZDY2D9VTNYtdQEUIu6mHrm0Q65ufeeV6zE1ufGO-SwW5sz25_v9x2qSWmIYm/s1600/IMG_3991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDJHmCsbCQ48_otfrA-NpbkghbzU9xwFhZPp78V_NpZ_7i6223Yk11Z1VNDyRg3CQXLBx-ZI_ZtCprQGIGZDY2D9VTNYtdQEUIu6mHrm0Q65ufeeV6zE1ufGO-SwW5sz25_v9x2qSWmIYm/s320/IMG_3991.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri; font-size: small;"> Clam Ceviche</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri; font-size: small;"> </span></div><div class="im"><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">For the second course Brian had blue bay mussels and I had celeriac soup with roasted mushrooms and jus. The soup was fantastic and took me back to my mom’s homemade cream of mushroom made with wild mushrooms. It was creamy and perfectly seasoned. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Calibri; font-size: small;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79KrGZ2-GzJMLNQnuN1JPB1ulJcQTSkAA4gRjG3P05TIQhf9pxbIqFBsCUEPhln4sJp7gljG08q7rcLuyuhHydA3l98xLXx82BMNBOFBWOzj4oa-OBzNsEZDpopByfinZQ7D_PQUypD2F/s1600/IMG_3997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79KrGZ2-GzJMLNQnuN1JPB1ulJcQTSkAA4gRjG3P05TIQhf9pxbIqFBsCUEPhln4sJp7gljG08q7rcLuyuhHydA3l98xLXx82BMNBOFBWOzj4oa-OBzNsEZDpopByfinZQ7D_PQUypD2F/s320/IMG_3997.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri; font-size: small;"> </span><span style="font-family: Calibri; font-size: small;">Blue Bay Mussels</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnITTePz72yPae3S38KCViXNSHSGq7P_EZI8EEZitDHH1gU97ncdUmB1tkJlkoYhq6jgLKbuyJ_XMF1Q5Ui-JERroHXdPHGsG4DyhIkqCxDO8xuk6wxQHusByW5zHD41tLpyFSAp2c7fhd/s1600/IMG_3996.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnITTePz72yPae3S38KCViXNSHSGq7P_EZI8EEZitDHH1gU97ncdUmB1tkJlkoYhq6jgLKbuyJ_XMF1Q5Ui-JERroHXdPHGsG4DyhIkqCxDO8xuk6wxQHusByW5zHD41tLpyFSAp2c7fhd/s320/IMG_3996.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri; font-size: small;"> </span><span style="font-family: Calibri; font-size: small;">Celeriac Soup</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">For our third course Brian had Halibut and I had the casserole of seasonal vegetables. It was a small dutch oven with perfectly roasted diced veg, including squash tomatoes and eggplant. It reminded me of a ratatouille with a little spice! Perfect for a vegetarian! I would get this and soup or salad and call it lunch or dinner any day!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVTNWVePkdSCYAoop8GeDIrhJBBcBMofztCVLUjdK3SIVszUqrEYzjuWbkc3cXQhT_L2zIdZp_ZVrlc3P2aZhSuxTSvz5h6Suz8xvkjbKM5GkT87bfylWTa4bBn1luOSVUCvFW-wS8wen/s1600/IMG_4001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVTNWVePkdSCYAoop8GeDIrhJBBcBMofztCVLUjdK3SIVszUqrEYzjuWbkc3cXQhT_L2zIdZp_ZVrlc3P2aZhSuxTSvz5h6Suz8xvkjbKM5GkT87bfylWTa4bBn1luOSVUCvFW-wS8wen/s320/IMG_4001.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri; font-size: small;"> Halibut</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq1MUXq46p7bn7wRS1jKNsLjn3pFnefwPtPCqaoIBWkKp3WCXxCc6IslYOrToliUxi2woSjY7hoD-iejfDq0pk5wWn3mYvfoMZawASQ8sGUX-3JmiXOuxra36nLXeoUUczj_5Pcx-zvU7/s1600/IMG_3999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq1MUXq46p7bn7wRS1jKNsLjn3pFnefwPtPCqaoIBWkKp3WCXxCc6IslYOrToliUxi2woSjY7hoD-iejfDq0pk5wWn3mYvfoMZawASQ8sGUX-3JmiXOuxra36nLXeoUUczj_5Pcx-zvU7/s320/IMG_3999.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri; font-size: small;">Casserole of Seasonal Vegetables</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"><span style="font-family: Calibri;">For our Fourth course Brian had snake river Kobe skirt steak and I had a special vegetarian pasta dish. It was egg</span></span><span style="font-size: small;"><span style="font-family: Calibri;"> </span></span><span style="font-size: small;"><span style="font-family: Calibri;">fettuccine</span></span><span style="font-size: small;"><span style="font-family: Calibri;"></span></span><span style="font-size: small;"><span style="font-family: Calibri;"> (I highly suggest you have them once in your life) they are so much lighter than normal </span></span><span style="font-size: small;"><span style="font-family: Calibri;">fettuccine</span></span><span style="font-size: small;"><span style="font-family: Calibri;">, like a smaller paperadelle pasta. The sauce was rich and creamy (I think they’re may have been a hint of saffron in it, and there were sundried tomatoes and wonderful wild mushrooms. I loved this pasta and would love to have it again, but the veg dish of the night changes from what I’ve heard. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfG0gvc-G23FSZcXSI38Exd7PQtPUGE8Fz6B35Ql8K0ump1Ld3Kc6ltyyL54x4eHUaOnsMOkyFh56gOpbrKjlk8k9Eg4myf5vf7lKhMeP5efrouAzyKSutMRb_wPLYfNPYiL09hBezDu_/s1600/IMG_4005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfG0gvc-G23FSZcXSI38Exd7PQtPUGE8Fz6B35Ql8K0ump1Ld3Kc6ltyyL54x4eHUaOnsMOkyFh56gOpbrKjlk8k9Eg4myf5vf7lKhMeP5efrouAzyKSutMRb_wPLYfNPYiL09hBezDu_/s320/IMG_4005.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-size: small;"><span style="font-family: Calibri;"> Kobe Skirt Steak </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-size: small;"><span style="font-family: Calibri;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhPC77OK5f85aorv0ogXi8HDwfd8wlejL3Rzzrx5lWpOc1zqT_qk9vsM9vL7Ys7AV_mHzHSt4AYJaoEBo8WtUApDA7Gs1FZCA94klrrXUe7HUu3NhohrAlDrYnyIWUDm33fuImbpLG1_0/s1600/IMG_4004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdhPC77OK5f85aorv0ogXi8HDwfd8wlejL3Rzzrx5lWpOc1zqT_qk9vsM9vL7Ys7AV_mHzHSt4AYJaoEBo8WtUApDA7Gs1FZCA94klrrXUe7HUu3NhohrAlDrYnyIWUDm33fuImbpLG1_0/s320/IMG_4004.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-size: small;"><span style="font-family: Calibri;"> Fettuccine</span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-size: small;"><span style="font-family: Calibri;"> </span></span></div></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">After dinner we went back to the kitchen to visit the awesome pastry <span class="il">Chef</span> at 10 Arts, Monica Glass. Brian and I loved the kitchen! It was such a treat to go into the kitchen.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">After we were done in the kitchen we sat down for our fifth and final course, DESSERT! Brian’s tasting menu came with reinterpretation of Smore's: soft chocolate, pomegranate, toasted marshmallow and graham cracker ice cream (a favorite dessert of <span class="il">Chef</span> Jen’s) and I choose her Beignets because I’ve heard wonderful things about them. She also sent out pettis fours for each of us and the special dessert of the night, spice cake with sour cream ice cream and persimmons. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Calibri; font-size: small;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5Pz1x6-DgPsHz8Wu18euEcIzixdcSAjpXZvRvGPmsx5-5Vczw1QHjz50_bvEw7RdoZZ53e-HudgWhtbuutG-8D1qLuputXhcl7UJsCi_Gn290BtRuw0JGNjdIgriF9mL7lkIekdZge91/s1600/IMG_4021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5Pz1x6-DgPsHz8Wu18euEcIzixdcSAjpXZvRvGPmsx5-5Vczw1QHjz50_bvEw7RdoZZ53e-HudgWhtbuutG-8D1qLuputXhcl7UJsCi_Gn290BtRuw0JGNjdIgriF9mL7lkIekdZge91/s320/IMG_4021.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri; font-size: small;"> Beignets</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicB0QriGKR3AKyInw5xQoo36CytwRTskVGkxNsoI0VmGEZixIQvC4r7kIbMDs230EhC6OIbgF4YWg7N6hyphenhyphenv1TkCpzaerOo_JBlUIFuUeMYgHeuFAFirP7_3tqly23GR_lG936vo8pQswzn/s1600/IMG_4019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicB0QriGKR3AKyInw5xQoo36CytwRTskVGkxNsoI0VmGEZixIQvC4r7kIbMDs230EhC6OIbgF4YWg7N6hyphenhyphenv1TkCpzaerOo_JBlUIFuUeMYgHeuFAFirP7_3tqly23GR_lG936vo8pQswzn/s320/IMG_4019.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri; font-size: small;"> Smore's</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qPDoVG85GqvOz04uNtU1i0sRMeXFlVIJwtgXMswr_uINh1zfjj9bQ8Bn9nnJOu0xmXsyY_Zxri-M3fTSctkZD8X7PgpIh93fCXLrBVPiyNArRwWWEZ_l2LtwlBQKXo3iy3DsKcEkkwnX/s1600/IMG_4017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qPDoVG85GqvOz04uNtU1i0sRMeXFlVIJwtgXMswr_uINh1zfjj9bQ8Bn9nnJOu0xmXsyY_Zxri-M3fTSctkZD8X7PgpIh93fCXLrBVPiyNArRwWWEZ_l2LtwlBQKXo3iy3DsKcEkkwnX/s320/IMG_4017.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri; font-size: small;"> Pettis Fours</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri; font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMlGsM3CqB6rKCPyX3rDWM9mSgmg73mMKj2mAw3aIGP41EGAEXg2PV9hYCgdH3LfGHdeoG5CeKUa1JqwN2nkItq6GOfdwRauwVSN1EEpwKYvTVI6iR7l_lglEp0XCohngLNAAoJTjD24w/s1600/IMG_4013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMlGsM3CqB6rKCPyX3rDWM9mSgmg73mMKj2mAw3aIGP41EGAEXg2PV9hYCgdH3LfGHdeoG5CeKUa1JqwN2nkItq6GOfdwRauwVSN1EEpwKYvTVI6iR7l_lglEp0XCohngLNAAoJTjD24w/s320/IMG_4013.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri; font-size: small;"> Spice Cake</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri; font-size: small;"> </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">The smores were fantastic. The beignets were the lightest donuts I’ve ever eaten and they just melted in your mouth! The pettis fours were delicate and delicious; there was a brownie, mint macaroon, and a ginger bread cake. The spice cake was probably my favorite of all of the desserts because it was light and had the right amount of spice, it just tasted of the Holiday season!. It was the perfect way to end a cold night winter in Philadelphia. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri; font-size: small;">I had a fantastic experience at 10 Arts! I met wonderful, friendly, and vivacious chefs and had an amazing dinner, from the first sip of my cocktail to the last bite of dessert. I would recommend 10 arts to anyone anytime. The best part about it is you can go all out and spend a ton of money there, or you can keep it cheaper by selecting soup and salad or eating at the lounge. I believe there’s a menu item that will satisfy everyone’s wallet as well as their stomachs! I hope to be back someday soon!</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3977866339443891041.post-62353191614387865722010-11-30T22:51:00.000-05:002010-11-30T22:51:31.821-05:00Cooking: Cranberry Sauce and Green Bean Casserole<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><img src="http://img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" /> <style>
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<div class="MsoNormal">You may wonder what a vegetarian that does not eat faux meat eats at a meat-eaters thanksgiving feast. Well the answer is: I had plenty, actually, way more food than I needed. My sister-in-law made stuffing for me with veggie broth and there was corn, mashed potatoes, sweet potato casserole, and broccoli rabe. I also made two items I knew I could eat and that I had been craving; green bean casserole and cranberry sauce. First off, its not Thanksgiving to me without cranberry sauce and secondly, I haven’t had green bean casserole in years since I avoid overly processed foods. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When searching for my recipes for green bean casserole I took notes from Martha Stewart and Guy Fieri to create my own recipe. In the end mine looks nothing and I’m sure taste nothing like there’s but reminds me of the old school green bean casserole I used to love,. Except, much better, fresher, and better for you. I will never go back to eating the green bean casserole from canned goods.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the cranberry sauce, I used a combo of my mom’s and one I found on allrecipes. I knew I had to incorporate spiced rum, it just seemed more festive than regular rum!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I’m so thankful for my family and getting to share Thanksgiving with them! Oh and have awesome veg items to eat at Thanksgiving!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Cranberry Sauce</b></div><div class="MsoNormal">1 bag of cranberries</div><div class="MsoNormal">1 cup of raw sugar</div><div class="MsoNormal">½ a peel of a Clementine, or orange zest</div><div class="MsoNormal">1 tsp of nutmeg</div><div class="MsoNormal">2 tsp of cinnamon</div><div class="MsoNormal">2/3 cup of captain morgan spiced rum</div><div class="MsoNormal">Combine all ingredients and cook until mixture is thickened and reduced. Then either leave whole or use a blender or an immersion blender to make the sauce thick and creamy. I used an immersion blender on mine. (NOTE: For the captain morgan rum it may have been more like a cup, I started at ¼ cup and started adding more and more until it tasted right)</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbLlCfACJpBHVBfKFfYHs11M0RqTRerZe1vMm9GBJAwmCu_N2RFi9e3cnz3Zj1wamMpuv3Ub06AFP4vF_XIXEY7Fg84fM9ke5mHQR-q3rX8BPSnqal6UYVUrzPIwLAwpO3C3U-50EYfT1/s1600/IMG_3676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbLlCfACJpBHVBfKFfYHs11M0RqTRerZe1vMm9GBJAwmCu_N2RFi9e3cnz3Zj1wamMpuv3Ub06AFP4vF_XIXEY7Fg84fM9ke5mHQR-q3rX8BPSnqal6UYVUrzPIwLAwpO3C3U-50EYfT1/s320/IMG_3676.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: center;"> Cranberry Sauce</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Green Bean Casserole</b></div><div class="MsoNormal">For the green beans and mushrooms:</div><div class="MsoNormal">1 ½ lbs of green beans 4 cups</div><div class="MsoNormal">1-2 tbs of butter</div><div class="MsoNormal">1 medium onion diced</div><div class="MsoNormal">1 lb of button mushrooms sliced stems removed</div><div class="MsoNormal">1 tsp of dried thyme</div><div class="MsoNormal">Salt and pepper to taste</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">First put a large a pot of salted water on to boil.<span> </span>Next clean your green beans and if you are brave French cut them (cutting them lengthwise, note: this takes a long time and is tedious, but well worth it). Now blanch your green beans until they are tender but not mushy. Then clean your mushrooms and slice them and dice your onions. Sautee the onions and mushrooms in about 1-2 tbs of butter. After they are soft add pepper and salt to taste. Then add your green beans and your béchamel sauce and mix together. When you are ready to eat: preheat oven to 350, butter a glass or ceramic 9 x 13, and heat the mixture all of the way through about 15 mins. Then add your French fried green beans to the top and place your onion on broil just to re-crisp the onions.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Béchamel Sauce</b></div><div class="MsoNormal">¼ cup of butter</div><div class="MsoNormal">¼ cup of flour</div><div class="MsoNormal">2 cups of milk</div><div class="MsoNormal">Pinch of salt </div><div class="MsoNormal">Pinch of pepper</div><div class="MsoNormal">Pinch of nutmeg</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">First start by making a roux, melt ¼ cup of butter on low and mix in the flour. Cook it for a few minutes to get the flour taste out of it. Then slowly add your milk. Cook your mixture until it has reduced and thickened. Then season with a pinch of salt, pepper, and nutmeg.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>French Fried Onion Topping</b></div><div class="MsoNormal">1 onion thinly sliced </div><div class="MsoNormal">1 cup of milk or enough to cover the onions</div><div class="MsoNormal">A few splashes of Tabasco</div><div class="MsoNormal">4 cups of canola oil</div><div class="MsoNormal">Flour for dredging: </div><div class="MsoNormal">1 cup of flour</div><div class="MsoNormal">Salt and pepper</div><div class="MsoNormal">Pinch of paprika</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">First thinly slice your onions, I recommend using a mandolin if you have one, I couldn’t find mine so I sliced them by hand. Soak the onions in the milk and Tabasco mixture for a few minutes and then dredge in the flour mixture. When your oil is ready (bubbles at the end of a wooden spoon) start frying your onions in batches. Once you take them out of the oil let them drain and cool on a paper towel. Once they are cooled if you are traveling you can put them in an air tight container. This makes a really light and crispy onion.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2ovD5xOBS88XJX0iFX8MAPjpVMf8Y06DmiYZ-2vpqNw3FZvyqYuUVrLk4MGk5w6mfBSUK5-oVTvBy3ZbEZAcbClakGkhUkRNVnhtGIHODdkCIiIL95Mp1cBoygFRGeJwDgbNBz5cchy-/s1600/IMG_3766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2ovD5xOBS88XJX0iFX8MAPjpVMf8Y06DmiYZ-2vpqNw3FZvyqYuUVrLk4MGk5w6mfBSUK5-oVTvBy3ZbEZAcbClakGkhUkRNVnhtGIHODdkCIiIL95Mp1cBoygFRGeJwDgbNBz5cchy-/s320/IMG_3766.JPG" width="320" /></a></div><div class="MsoNormal" style="text-align: center;"> Green Bean Casserole after we already dug in</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">All together the green bean casserole was a HUGE hit and the people who liked cranberry sauce enjoyed my rendition. So it was a success, another happy thanksgiving.</div>Unknownnoreply@blogger.com0