tag:blogger.com,1999:blog-79282265257780720572024-02-06T22:20:57.623-08:009CooksFor the love of real food...Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-7928226525778072057.post-38038930163490188212010-05-04T10:34:00.000-07:002010-05-04T10:34:59.335-07:00Blog Hiatus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzJ8080guRWRAmvSwk9zW9kmQlOKuDfKfkMxAjV7ShMgdYAfBxlNhcOikqbWVV-bwtwjJnV1qBxIbLRXQzqEP_DKvDSgbdpkpfKVjdKYzGSOuEBzib0OG-7_yjpc88BgHnKa1fEsS-PU/s1600/DSC03466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzJ8080guRWRAmvSwk9zW9kmQlOKuDfKfkMxAjV7ShMgdYAfBxlNhcOikqbWVV-bwtwjJnV1qBxIbLRXQzqEP_DKvDSgbdpkpfKVjdKYzGSOuEBzib0OG-7_yjpc88BgHnKa1fEsS-PU/s320/DSC03466.JPG" tt="true" /></a></div>It seems I have taken a bit of a blog hiatus lately, but there is a good reason, really there is! <br />
We have always strived to eat well in our house, but eating well, and eating healthy are not always the same thing. Over the past few months, I have been slowly but surely shifting the way I cook. With my work days being few and far between as of late, I have been spending a lot of time on the internet, reading, learning, and absorbing some thoroughly amazing information. A lot of it has been quite eye opening. So much, in fact, that I think my cooking methods, and the way we look at food itself, may now be forever changed. My husband, who is always searching, researching and learning about ways to keep us healthy, has opened my eyes to a whole new way of looking at the ways in which we nourish our bodies, and the differences it can make on our health and well being.<br />
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The three main influences, which have segued off into all kinds of different directions, have been these:<br />
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1: Nourishing Traditions, a book by Sally Fallon. As my husband and I read more on eating nourishing, traditional foods, and the benefits to your body and your health, this book was referenced time and time again. So much so, that we finally purchased the book ourselves. It is definitely worth a read.<br />
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2: The website for the Weston A. Price Foundation. <a href="http://www.westonaprice.org/">http://www.westonaprice.org/</a> This site abounds with information on educating people about healthy traditional diets and the dangers of modern devitalized foods. <br />
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3: This website, <a href="http://www.180degreehealth.com/home.html">http://www.180degreehealth.com/home.html</a> which was referenced a few times in my online readings. If you are at all curious, read through the health problems link. I had a huge “AH HA” moment here. The information presented can simply not be ignored.<br />
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Because of all the reading I have been doing, and the changes I have been making, I feel it necessary to put this blog on the back burner for now, as I am very much wanting to focus my time and energy on this new journey into nourishing cooking. , I know, a lot of people will (and do!) think we are weird, but, I am okay with weird, normal never really worked for me anyway.....<br />
I fully intend to start a new blog, documenting my adventures and education in the ways of preparing nourishing nutritional foods for my family (ones that they will actually eat!!). As soon as I have the new blog up and running, I will post the new address to it here, so any that want to follow this process can. I am very excited to share this information with you, but it is a lot to digest(literally!). It has taken me three months to fully embrace these new methods. These ideas challenge (and disprove) alot of the dietary truths that we have been taught for so long, this has been a bit of an eye opener for me on a lot of levels. Now I need to document as I go, so I can pass this information along.<br />
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I appreciate the support and feedback I have received from this blog, it has been a fun journey, and one that I believe has helped lead me to the path we are undertaking now. The recipes and content of this blog will stay, as is for future reference! Thanks to all my readers and followers, I hope to see you at the new blog!<br />
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PS: Until I can get my new blog up and running, I will give you a few more links, that have become favourites, so you don’t get bored!<br />
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<a href="http://www.thenourishinggourmet.com/">http://www.thenourishinggourmet.com/</a><br />
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<a href="http://thenourishingcook.com/">http://thenourishingcook.com/</a><br />
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<a href="http://www.livingthenourishedlife.com/">http://www.livingthenourishedlife.com/</a><br />
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<a href="http://kellythekitchenkop.com/">http://kellythekitchenkop.com/</a>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-22812465470254089172010-04-12T16:01:00.000-07:002010-04-12T16:01:34.787-07:00Lemon Yoghurt Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Gwo0LOg_3jyGlyVuh07DkuUcrK2uq40k4o9fXHkyVAUUSTtnc8F8kYp0KRmfP5R1sFMW8kKPelWBXCj3fRUtvx6PV6WdLiILZEtgUJ3o7LK92Zk8cN-5yt4jNbut2Yzn3gf9Hjt-KxI/s1600/DSC03392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Gwo0LOg_3jyGlyVuh07DkuUcrK2uq40k4o9fXHkyVAUUSTtnc8F8kYp0KRmfP5R1sFMW8kKPelWBXCj3fRUtvx6PV6WdLiILZEtgUJ3o7LK92Zk8cN-5yt4jNbut2Yzn3gf9Hjt-KxI/s320/DSC03392.JPG" wt="true" /></a></div>If you have been reading my blog for any length of time, you probably already know one of my favourite blogs is <a href="http://www.orangette.blogspot.com/">Orangette</a>. Molly has never steered me wrong with a recipe, and her site is one of the first places I go when looking for inspiration, dinner, or just to pass some time. (now, if I could only get her to come and cook with me.....!!) She published a book last year, entitled<a href="http://www.amazon.ca/Homemade-Life-Stories-Recipes-Kitchen/dp/1416551050/ref=sr_1_1?ie=UTF8&s=books&qid=1271109029&sr=8-1"> A Homemade Life</a>, and I was fortunate enough to find it under my tree this past Christmas. This is a book to be savoured, her stories and recipes are poignant, funny and deliciously romantic all at once. She writes and cooks from the heart, which is the beginning and ending of all great food. I love the fact that she encourages you to do as she does and play with the recipes, and, the eternal words of wisdom, read the entire recipe first! (this part, I need to work on!!) I have been reading it slowly, a recipe or two before I go to bed at night, which, I must now admit, has its problems! Almost every recipe leaves me wanting to make it, right then and there. 11pm at night is not the time to be starting to cook, for me anyway! I guess that is what bookmarks are for....<br />
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When I read the recipe for the French style Yoghurt Cake with lemon glaze, I knew it would be an awesome cake. After all, it was the cake that led Molly to meet the man who would become her husband. (See, food is love!) When our wonderful neighbours came for dinner Saturday night, it was the perfect excuse to try the cake. All I can say is Wow. It was an awesome cake, just like I knew it would be. Light, lemony ,and moist, everything it promised to be and more. Even today, 2 days later, the last small piece that I shared with Jim after lunch today, still delicious.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50G93CPOpCIjZWVaWfOA3WSxKrAzeFoLCGdv_0ozoqZFl7n5sWoNAPqq7b0YJv_jMgF5vUX8cp0JvZunpp39dcvrBqiTlPeeuwrXHADXcB75gOGJavepYOyIQW-O7H4oDXkAv64IGVh4/s1600/DSC03369.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50G93CPOpCIjZWVaWfOA3WSxKrAzeFoLCGdv_0ozoqZFl7n5sWoNAPqq7b0YJv_jMgF5vUX8cp0JvZunpp39dcvrBqiTlPeeuwrXHADXcB75gOGJavepYOyIQW-O7H4oDXkAv64IGVh4/s200/DSC03369.JPG" width="200" wt="true" /></a></div>I made the recipe pretty much as is, my only real substitute was using my 9”springform pan instead of a 9” cake pan, which I do not have. I was almost tempted to substitute an 8” cake pan, but after seeing how much it rose, I am glad I did not. I did substitute the canola oil for a nice fruity olive oil that I have right now, which was a suggestion on the blog version of this recipe. I have been buying organic lemons whenever I can find them lately, I find a big difference in the taste, and this cake highlights the flavour perfectly. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDGZvqyvagm8vfrJFY6yx2AIvkmtIbT3IjiUHdNOvAPjuTw9JwC7RqXVKrzv9rg3uqEVScw4GleVdtk5OYCQKT0BNTpFDt_K_9GnarxNIbSC4F5wUNcnVcKNr1DgVSmnWYot-n-h9XZY/s1600/DSC03391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDGZvqyvagm8vfrJFY6yx2AIvkmtIbT3IjiUHdNOvAPjuTw9JwC7RqXVKrzv9rg3uqEVScw4GleVdtk5OYCQKT0BNTpFDt_K_9GnarxNIbSC4F5wUNcnVcKNr1DgVSmnWYot-n-h9XZY/s320/DSC03391.JPG" wt="true" /></a></div><br />
<strong>Lemon Yoghurt Cake</strong>, taken from A Homemade Life, by Molly Wizenberg<br />
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<strong>Cake:</strong><br />
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1 ½ cups unbleached all purpose flour<br />
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2 tsp baking powder<br />
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Pinch of salt<br />
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2 tsp lemon zest (I used the zest from one whole organic lemon, it was very close to 2 tsp)<br />
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½ cup well stirred plain yoghurt, NOT low or non-fat<br />
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1 cup sugar<br />
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3 large eggs<br />
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½ cup olive oil<br />
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<strong>Syrup</strong>:<br />
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1/4 cup icing sugar, sifted<br />
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¼ cup lemon juice (I used fresh squeezed organic, I find the taste difference well worth the extra price)<br />
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<strong>Icing:</strong> <br />
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1 1/2 cups icing sugar, sifted<br />
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3 tbsp lemon juice<br />
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<div style="text-align: center;"><strong>For the Cake</strong>:</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat the oven to 350 Degrees F. Grease a 9” cake pan or spring form pan. Line the bottom with parchment paper (important step!) and grease this too.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0HpaiSTrTFvlm3IL_CvWyxkKJiiflvuK1qXDSs1dLYotOkDwqgchUbs8bOqQL87YBGnhUTf10blNeQYMzgDA6oDdPxbitM5HazRg2oAcqiIsFR7-uNlBTtxq3k3yfmKMY6PxZuP-i9Rk/s1600/DSC03368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0HpaiSTrTFvlm3IL_CvWyxkKJiiflvuK1qXDSs1dLYotOkDwqgchUbs8bOqQL87YBGnhUTf10blNeQYMzgDA6oDdPxbitM5HazRg2oAcqiIsFR7-uNlBTtxq3k3yfmKMY6PxZuP-i9Rk/s320/DSC03368.JPG" wt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a medium bowl, mix together the flour, baking powder and salt. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglL5iHCN_CbfzBXB1k7mgxpXrlZAKmeqcxu0xblTDYjY1tkPRmMWhyEK-lbaP6w68a3lemi8xpyMiJAAjnTcWuHUMePt0BxW7mi0EN7J-6fFGtFHfT2n6-5aLW3nOIWxGWycBi2Xjk4E/s1600/DSC03364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglL5iHCN_CbfzBXB1k7mgxpXrlZAKmeqcxu0xblTDYjY1tkPRmMWhyEK-lbaP6w68a3lemi8xpyMiJAAjnTcWuHUMePt0BxW7mi0EN7J-6fFGtFHfT2n6-5aLW3nOIWxGWycBi2Xjk4E/s320/DSC03364.JPG" wt="true" /></a></div><div style="text-align: center;">Mix in the lemon zest and whisk to thoroughly combine.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTkzCJFGvDsc3I5r7e9E5p9SolB1OCEGdzqCWv_khY8aQoI4APJNSKb_H3A57RFHDaCzl0NEkXTnmes9RTi7v0Pgj-w4J3z4-y7OjHBPvfLOnx5yBMorh1ZZMJNfrixj-GkscukP5olg/s1600/DSC03372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOTkzCJFGvDsc3I5r7e9E5p9SolB1OCEGdzqCWv_khY8aQoI4APJNSKb_H3A57RFHDaCzl0NEkXTnmes9RTi7v0Pgj-w4J3z4-y7OjHBPvfLOnx5yBMorh1ZZMJNfrixj-GkscukP5olg/s320/DSC03372.JPG" wt="true" /></a></div><br />
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<div style="text-align: center;">In another bowl, whisk together the yoghurt, sugar, eggs and olive oil (the original recipe has you add the olive oil separately, I did it all together with no problem. I said I needed to work on reading the whole recipe, didn't I!!)</div><div style="text-align: center;">Combine the wet ingredients with the dry, and mix just to combine. Do not over mix!</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/AVvXsEgtu-AmtqgUepK8X0jDauY9w43NQy7wFn3OkFw_AgmfCUvvH5ErP-28Kp8PkSeNf2arIbeoFr7wClBFR0v46XUgw9zxkUvJ3q3nVQg-aPmw3T_aErSZ1coQOl7xVhCbiObh7D_OEskQBH8/s1600/DSC03370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtu-AmtqgUepK8X0jDauY9w43NQy7wFn3OkFw_AgmfCUvvH5ErP-28Kp8PkSeNf2arIbeoFr7wClBFR0v46XUgw9zxkUvJ3q3nVQg-aPmw3T_aErSZ1coQOl7xVhCbiObh7D_OEskQBH8/s320/DSC03370.JPG" wt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pour into prepared pan</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/AVvXsEgh1rPlw9SWibDmj6QuIuWnZh02MxF1oS1OQ-cmiLwDhuzahsEF6aOlcvYZNOF-3KNIW8MbyVA5v1uSAVZfhuKfNQw-tGBKEuBiI_YvPUE-abMrVDlkJo64otbCL2LZgUpNtauc4MeNJWw/s1600/DSC03371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1rPlw9SWibDmj6QuIuWnZh02MxF1oS1OQ-cmiLwDhuzahsEF6aOlcvYZNOF-3KNIW8MbyVA5v1uSAVZfhuKfNQw-tGBKEuBiI_YvPUE-abMrVDlkJo64otbCL2LZgUpNtauc4MeNJWw/s320/DSC03371.JPG" wt="true" /></a></div><div style="text-align: center;">Bake for 25-35 minutes (mine took closer to 40) or until a toothpick inserted in the center comes out clean.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>For the Glaze and Icing:</strong> </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">While the cake is cooking, Make your glaze and icing. I juiced 3 organic lemons, that were kind of smallish in size, and it was the perfect amount of juice for both the glaze and the icing.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUyopsRu2OFIIFjH3qI8kjVi_oKWT8Fb2p2ozZ2a8sDVewoIBjAelkrybh0QsPd3G-3cdyQejEM8rCJIDRlwnclIWIUfHsE6yKR-BVJwg8Q1c2VPvtDEFO5q2cCmIJj-a4zwAPFuki3k/s1600/DSC03373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUyopsRu2OFIIFjH3qI8kjVi_oKWT8Fb2p2ozZ2a8sDVewoIBjAelkrybh0QsPd3G-3cdyQejEM8rCJIDRlwnclIWIUfHsE6yKR-BVJwg8Q1c2VPvtDEFO5q2cCmIJj-a4zwAPFuki3k/s320/DSC03373.JPG" wt="true" /></a></div><div style="text-align: center;"> I strained the juiced lemons before mixing with the icing sugar. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94Ee9-2XI92vJwu85yRV4k03LIqChbsajj_g1GJILFBCFWTaLqYhQ5wO7iwPqdzJE6kqx5NEE6NpLsAvTP9umVqUpP8dhwizxc2BnalBcNxYBDEDyXlE-4irIQzh0qBLw5Ofe4iA1-9I/s1600/DSC03374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94Ee9-2XI92vJwu85yRV4k03LIqChbsajj_g1GJILFBCFWTaLqYhQ5wO7iwPqdzJE6kqx5NEE6NpLsAvTP9umVqUpP8dhwizxc2BnalBcNxYBDEDyXlE-4irIQzh0qBLw5Ofe4iA1-9I/s320/DSC03374.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Mix the glaze ingredients in one bowl, and the icing ingredients in another. Set aside.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwerfF6wEqXckUQLtktRv-ssb7PQQxiBg1DKlIiUjY_PziRB2PV6HzdhhrO5tf78kymKn7JPWn0N-lMZwsVgrGrFFlA0nKZwkGVQ2UZjVSbqITtQCh75Gil9Q7MgcWNn6heVcukTPhtM/s1600/DSC03377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwerfF6wEqXckUQLtktRv-ssb7PQQxiBg1DKlIiUjY_PziRB2PV6HzdhhrO5tf78kymKn7JPWn0N-lMZwsVgrGrFFlA0nKZwkGVQ2UZjVSbqITtQCh75Gil9Q7MgcWNn6heVcukTPhtM/s320/DSC03377.JPG" wt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cool the cake, right in the pan, on a wire rack for about 15 minutes. </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/AVvXsEhu1V-1XQ5Wz8QSNtPkoD-xV819H82qykpKneCRWUKQpz2p43_aty03gVRigq4X74AaxEqU3efSXh4N1MncZNocVxwvW0EGsMvAxku8OFtoi6tiuC5slD-99vsvTkbPo6LkzhMp7CkXIgc/s1600/DSC03378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu1V-1XQ5Wz8QSNtPkoD-xV819H82qykpKneCRWUKQpz2p43_aty03gVRigq4X74AaxEqU3efSXh4N1MncZNocVxwvW0EGsMvAxku8OFtoi6tiuC5slD-99vsvTkbPo6LkzhMp7CkXIgc/s320/DSC03378.JPG" wt="true" /></a></div><div style="text-align: center;">Run a knife around the edge to loosen if necessary, and invert the cake onto a large plate. Remove the parchment paper, and flip back over on a wire rack—it should now be right side up. Set the rack over a pan with an edge. Spoon the glaze over the warm cake slowly, letting it absorb as you spoon.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxnjAOndjn3WYzKgTws8Kda_Hc9-mYrq238H4gDZmwzolfjQSQOmyuD8MM3gA0fStVAr0AZF_pbm4FvCT3gunnxR7O3M-PYSDBTkcQz2uLa1QkIO6l-epa5Yy6-opcIrXjH0Hw6-Oau4/s1600/DSC03380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxnjAOndjn3WYzKgTws8Kda_Hc9-mYrq238H4gDZmwzolfjQSQOmyuD8MM3gA0fStVAr0AZF_pbm4FvCT3gunnxR7O3M-PYSDBTkcQz2uLa1QkIO6l-epa5Yy6-opcIrXjH0Hw6-Oau4/s320/DSC03380.JPG" wt="true" /></a></div><div style="text-align: center;">Let cake cool completely.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Spoon the icing mixture over the cooled cake</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/AVvXsEgEa1qIeTsOPfVA-Beco5kNHd5iOUw9mYqmk6phJzjv8LWBfyzl1yukXA8rYPZ-MivdJpDo0tCg0YS0pD_iip6nMbeIIxN5crVwA8MOlgxBVbddesQi8DLtZQQ7MkGbeE-M6V85oBqyWRU/s1600/DSC03382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEa1qIeTsOPfVA-Beco5kNHd5iOUw9mYqmk6phJzjv8LWBfyzl1yukXA8rYPZ-MivdJpDo0tCg0YS0pD_iip6nMbeIIxN5crVwA8MOlgxBVbddesQi8DLtZQQ7MkGbeE-M6V85oBqyWRU/s320/DSC03382.JPG" wt="true" /></a></div><div style="text-align: center;">Let the icing firm up for at least an hour. ( original recipe says you can eat it right away as well, feel free!) </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/AVvXsEjxSxHGUwOaUwe3O18B1xFgPZe2aCeTyg3zY40MCARWtyN6aJToBKanGb-7Vn6CbNlszP31IXKU1OwvTToP3xKMPkgFFc2kPpwxPQXpJPbWRc2WPnBWtXRdA9V7tEAassY9fRA1Oh8RFjo/s1600/DSC03384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSxHGUwOaUwe3O18B1xFgPZe2aCeTyg3zY40MCARWtyN6aJToBKanGb-7Vn6CbNlszP31IXKU1OwvTToP3xKMPkgFFc2kPpwxPQXpJPbWRc2WPnBWtXRdA9V7tEAassY9fRA1Oh8RFjo/s320/DSC03384.JPG" wt="true" /></a></div><div style="text-align: center;">I slid my cake off the wire rack and onto my serving plate before I finished spooning on the icing, so it pooled around the outside edges. Divine!</div><div style="text-align: center;"><br />
</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-64110654541274550402010-03-27T18:27:00.000-07:002010-04-12T16:21:12.577-07:00Chickpea, Tomato and Rosemary Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzxYyAKrFvHku1IjhiboNheHMRfYYT5kKcmx6chvkF-OE264CvxyTNQ-mXEf1AMpLASCelVKoYLFtrRQfByAcEVa8NYGitPdFehCSLMdcGdxrr3Y_25B2-PfCm6nzKKkq39xEpBj8c78/s1600/DSC03324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzxYyAKrFvHku1IjhiboNheHMRfYYT5kKcmx6chvkF-OE264CvxyTNQ-mXEf1AMpLASCelVKoYLFtrRQfByAcEVa8NYGitPdFehCSLMdcGdxrr3Y_25B2-PfCm6nzKKkq39xEpBj8c78/s320/DSC03324.JPG" /></a></div>Fresh herbs rule. When the cold weather rolls in and puts my garden to bed for the winter, my herbs are what I miss the most. Grocery store herbs are alright, but my favourite place to buy fresh herbs in the winter is a little grocery/specialty shop in Dundas, Ontario, called <a href="http://www.thespec.com/go/food/article/426048">Picone’s</a>. Along with the beautiful display of aromatic fresh herbs, they also carry local and organic produce, artisan breads, specialty oils and vinegars, a beautiful pastry table, and, as we discovered on Friday, they make a mean Cafe Latte. I could extol the virtues of this little food market for this entire post. Really, I could ramble for on for days, it is such a cool little store. But this post, it is all about the rosemary, and what it does for this simple and unassuming soup. A handful of ingredients, just over half an hour of your time, and you will have a big pot of delicious, fragrant, mouth watering soup. And, if you are lucky, your rosemary will come from Picone’s, like mine did!<br />
<br />
I have made this soup several times, but always with fresh rosemary. The flavour is divine, and I have my doubts that dried rosemary would measure up. I first found this recipe on the <a href="http://orangette.blogspot.com/2005/04/on-routine-with-tears-taste-buds-and.html">Orangette blog</a>, and have since discovered it is also in my <a href="http://www.amazon.ca/Once-Upon-Tart-Salads-Muffins/dp/0375413162">Once Upon A Tart</a> cookbook, in the “Once Upon A Soup” section. I have really not altered it much at all, it is terrific as it stands. I made this batch when Jims Aunt came for lunch this weekend, served with a loaf of homemade bread and fresh butter. Simple, delicious, and satisfying. Well worth the drive to Picone’s to get your rosemary!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXVigYmaA5tcJgunvCH6Xq1v5fbScAGUNfM7nJ8ENxt-oIFMRkyi9V3apmVrccdcUxyvyzwbU8JfL0Y6ZM-rDmo-k909Li_wWY-h8FYp60urZRqCgxvaVCJFep0TgNdHUey4l4WnqIXY/s1600/DSC03327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXVigYmaA5tcJgunvCH6Xq1v5fbScAGUNfM7nJ8ENxt-oIFMRkyi9V3apmVrccdcUxyvyzwbU8JfL0Y6ZM-rDmo-k909Li_wWY-h8FYp60urZRqCgxvaVCJFep0TgNdHUey4l4WnqIXY/s320/DSC03327.JPG" /></a></div><br />
<strong>Chickpea Tomato Rosemary Soup</strong> , Adapted from Once Upon a Tart<br />
<br />
3 Tbsp olive oil<br />
<br />
2-3 cloves garlic<br />
<br />
1 – 6” sprig of rosemary<br />
<br />
2 – 28oz cans of diced tomatoes with their juices<br />
<br />
2 – 19 oz cans of chickpeas<br />
<br />
1 900ml box of chicken or vegetable stock (or the equivalent amount of homemade)<br />
<br />
Pinch of sugar<br />
<br />
Salt and fresh ground pepper to taste<br />
<br />
<br />
<div style="text-align: center;">Peel and chop the garlic, </div><div style="text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgut9cAlToDFRD3UDFLrSLUWsp2zTs90LRdAE25mxiSZz4XcC3Md1l5S5CDP14srrg5FaT3g1-CDT_yjqQOeGLv9_uIf3viUu_IO_sfIOtth5baRJ1sOCM04TUu6zEhxlqYgRlYgpDRFSA/s1600/DSC03312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgut9cAlToDFRD3UDFLrSLUWsp2zTs90LRdAE25mxiSZz4XcC3Md1l5S5CDP14srrg5FaT3g1-CDT_yjqQOeGLv9_uIf3viUu_IO_sfIOtth5baRJ1sOCM04TUu6zEhxlqYgRlYgpDRFSA/s320/DSC03312.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrI0-kTgR2nC7y9Zb1DQnfymnixh1wlrYqVGaRUNpDBxGnOfhZp8433lL5u37-y3DigAPz4IwI5DBl0hy4oBgzGY-4YnBzmfRvVh0dCkuH8BlZQYBPa0-RG4KQKCnGMvA4F0rmqXnipo/s1600/DSC03313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrI0-kTgR2nC7y9Zb1DQnfymnixh1wlrYqVGaRUNpDBxGnOfhZp8433lL5u37-y3DigAPz4IwI5DBl0hy4oBgzGY-4YnBzmfRvVh0dCkuH8BlZQYBPa0-RG4KQKCnGMvA4F0rmqXnipo/s320/DSC03313.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Remove the rosemary needles from the stem, and chop finely</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixf7hNMihpfRNXM3pbDDh2uOIiVvQ-7_AWoN6V3kUBVtwl69qnXp6FrNze6IkJNXLMSK_x1acLdQKQC9RuJaDtlizLnPoPhkuJcnXLGGGe_HUIbdROEW1pG6jTmK9OOGZoNdeYiY46Zkk/s1600/DSC03309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixf7hNMihpfRNXM3pbDDh2uOIiVvQ-7_AWoN6V3kUBVtwl69qnXp6FrNze6IkJNXLMSK_x1acLdQKQC9RuJaDtlizLnPoPhkuJcnXLGGGe_HUIbdROEW1pG6jTmK9OOGZoNdeYiY46Zkk/s320/DSC03309.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5J74KKrh4yd9dp3hQgj_-1v8DdqnUwgDKwLsj6NvqYQqgDpst5md3wxpWWSryKuynSJyczyFM9cJ3-J-YjySJ4ZdHCkdvKIZJT_lRMwlgqvTAnsQfd-MCSleaZs4Db-fEqkYlgfXrx4/s1600/DSC03311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5J74KKrh4yd9dp3hQgj_-1v8DdqnUwgDKwLsj6NvqYQqgDpst5md3wxpWWSryKuynSJyczyFM9cJ3-J-YjySJ4ZdHCkdvKIZJT_lRMwlgqvTAnsQfd-MCSleaZs4Db-fEqkYlgfXrx4/s320/DSC03311.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Drain and rinse the chickpeas, set aside.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKunXtTbGP8lesZ6I17XmNq_A5nFUaqNjDeX8w50OBaIm4UwvNB45GBNS3iw06aWuG7DiMw3skHSLOJipc_iaHgOfdsTwCN6Ta80uOPz30t5drWipk7ozEdrvYTFRo3lGF2D64QS4HNuM/s1600/DSC03315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKunXtTbGP8lesZ6I17XmNq_A5nFUaqNjDeX8w50OBaIm4UwvNB45GBNS3iw06aWuG7DiMw3skHSLOJipc_iaHgOfdsTwCN6Ta80uOPz30t5drWipk7ozEdrvYTFRo3lGF2D64QS4HNuM/s320/DSC03315.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Warm the olive oil in a large Dutch oven or stock pot over medium heat. Add the garlic and rosemary, and let it cook for a minute or so, you don’t want to brown the garlic, you just want the flavours to infuse the oil. Add the tomatoes, ½ of the chickpeas, the stock, sugar, salt and pepper to the pot.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlc_V18HSyZI1BIG6UI1ylGcAne1eHXiq5F4WUgRK5QRADYiI9v-Y146mcqN5Ug5Gbyi3nImsjxNCjPNgE4LfcuIQGMSqBPNKxCViIv5cUdgudmuY9rYf63NdcA60zLc8Ul08EfXFMQM/s1600/DSC03314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBlc_V18HSyZI1BIG6UI1ylGcAne1eHXiq5F4WUgRK5QRADYiI9v-Y146mcqN5Ug5Gbyi3nImsjxNCjPNgE4LfcuIQGMSqBPNKxCViIv5cUdgudmuY9rYf63NdcA60zLc8Ul08EfXFMQM/s320/DSC03314.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbkvvYEzkMkbbPDw-WoAgj4S3qG91Nueafg8f7CWHeTkfeh5UCbhrqCAMwCLz6v5Vw5DVr2m0_qkJY9yFmorrR8GPv0Nf-tfc9T2mfqS3GzFDsaYCTStZwQnQ_kcVTaw1_1p1612tDeM/s1600/DSC03316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbkvvYEzkMkbbPDw-WoAgj4S3qG91Nueafg8f7CWHeTkfeh5UCbhrqCAMwCLz6v5Vw5DVr2m0_qkJY9yFmorrR8GPv0Nf-tfc9T2mfqS3GzFDsaYCTStZwQnQ_kcVTaw1_1p1612tDeM/s320/DSC03316.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"> Bring to a boil, reduce heat, and simmer, covered for 20 minutes.</div><div style="text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Remove from heat and puree with an immersion blender. (if you don’t have an immersion blender, you can puree it in batches in your blender or food processor)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHb9E946jRRLEo11pRhIslIxZ-h2_cwCs_cEmyQbkqslpJ68DGdHnpC03QnbKyQheWM-FobIuAXPaU59HJk-n8OSEGDh1c55TP3jyN20ihD5OgZcJdmjOwMJbYUNNzzArXDMwdWkgmjlg/s1600/DSC03321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHb9E946jRRLEo11pRhIslIxZ-h2_cwCs_cEmyQbkqslpJ68DGdHnpC03QnbKyQheWM-FobIuAXPaU59HJk-n8OSEGDh1c55TP3jyN20ihD5OgZcJdmjOwMJbYUNNzzArXDMwdWkgmjlg/s320/DSC03321.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">It should look a bit like this:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigx_lz1kiKPNxb8p7ZHKtQy6fDudNRttsqiYrX7hlUhY4yq6FPIuwgj4OFVW8nq5hK8EQLAzIut_-GKPsr3UScIKw9hqsm6Ri1ZWSUIyuUfQ74EQBnfMP4DdRjxcdmjfz6VBSampj1G8/s1600/DSC03322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigx_lz1kiKPNxb8p7ZHKtQy6fDudNRttsqiYrX7hlUhY4yq6FPIuwgj4OFVW8nq5hK8EQLAzIut_-GKPsr3UScIKw9hqsm6Ri1ZWSUIyuUfQ74EQBnfMP4DdRjxcdmjfz6VBSampj1G8/s320/DSC03322.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Return to the stove, stir in the rest of the chickpeas,</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqChXaBK_iz0AdhrzbYX_0TW0qGZGmD3yS-ojv8iT4W7F6wrX8hFkL31Kf8jqk6ItVYgj6WPredDVeHTDrAeh2Wo2HJTiMy9XFhrkRYWsx7I1yhVujKCTXg_shwbDF3WUMV6ig1cdpgQ/s1600/DSC03323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqChXaBK_iz0AdhrzbYX_0TW0qGZGmD3yS-ojv8iT4W7F6wrX8hFkL31Kf8jqk6ItVYgj6WPredDVeHTDrAeh2Wo2HJTiMy9XFhrkRYWsx7I1yhVujKCTXg_shwbDF3WUMV6ig1cdpgQ/s320/DSC03323.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Heat til the chickpeas are warm. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ro0KEdt9osogpwNzUzrtOzuJE9ycHn_PQNq_99hvl3ASifSWbV1wbQFOCuJA2Yt7wPbbsLg728xB-YqUfsXuyx_X9dL6l9n1PuvtZjKzThq4fsEw-TRBzcrTdlo-LJG3QScyHl3g5So/s1600/DSC03328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ro0KEdt9osogpwNzUzrtOzuJE9ycHn_PQNq_99hvl3ASifSWbV1wbQFOCuJA2Yt7wPbbsLg728xB-YqUfsXuyx_X9dL6l9n1PuvtZjKzThq4fsEw-TRBzcrTdlo-LJG3QScyHl3g5So/s320/DSC03328.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-49969482275827233872010-03-25T16:29:00.000-07:002010-04-12T16:21:56.033-07:00Yoghurt Parfait<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/AVvXsEi9thZNQTUPmhZ2lsUaZSMxvxrTjW0VdRN_geIO-KHp4gPxMqwP6irBaFRd41AmAtNlDkdrTILo3c3uFHUJJkf-hfoiaQS48LMqZD9CE9DLFIYPSyLoAM-DFeWaG9YIona2X_cUPl-vV50/s1600/DSC03289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9thZNQTUPmhZ2lsUaZSMxvxrTjW0VdRN_geIO-KHp4gPxMqwP6irBaFRd41AmAtNlDkdrTILo3c3uFHUJJkf-hfoiaQS48LMqZD9CE9DLFIYPSyLoAM-DFeWaG9YIona2X_cUPl-vV50/s320/DSC03289.JPG" /></a></div><div style="text-align: center;">Every once in a while I come across an idea and say to myself, now, why didn’t I think of that before?? This little epiphany hit me shortly after reading this<a href="http://cannelle-vanille.blogspot.com/2010/02/quinoa-pudding-and-walk-on-beach.html"> post on this blog</a>, the one that inspired my yummy <a href="http://9cooks.blogspot.com/2010/03/quinoa-pudding-with-strawberries.html">quinoa pudding</a> post. In her pictures, she took her pudding to the beach in a mason jar. It didn’t hit me immediately...my epiphanies are sometimes like that; they need a nudge to come to light. This nudge came from the little containers that I take my daily yoghurt snack to work in. If I have any type of juicy fruit mixture in them, they tend to leak in my lunch bag, which is not pretty. Enter said Mason jar. I can layer my fruit and yoghurt, screw on the lid, and it never leaks, not even a little bit. Epiphany moment, complete with bells and whistles. </div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So this post is not a recipe per-say, but an idea you can take and adapt as you see fit. My favourite size jar holds about 3/4 of a cup, which is perfect for a mid morning snack. We can control the amount of sugar, as well as the kind of yoghurt we eat, and it is cheaper than purchasing one of those little parfaits from the local donut store. Easy, cheap, and portable!</div><div style="text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">We like our yoghurt and berries layered, this is how our parfaits go together. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Gently macerate (lightly mashed with the potato masher) some berries, and add sweetener of choice if desired.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcDvSaD7BeIIaq0KX07bdlv2IQwuY9H4EAA-HXxt6rZesPKCIuS6DfYIdgbYu3mE8JklXwfFgiuPIAjQPIl8u-xw_zIXMHJuli44lcshSLdG7BC8y5mCBiG_sGxnGzYbUo9wxmOEMKKc/s1600/DSC03299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcDvSaD7BeIIaq0KX07bdlv2IQwuY9H4EAA-HXxt6rZesPKCIuS6DfYIdgbYu3mE8JklXwfFgiuPIAjQPIl8u-xw_zIXMHJuli44lcshSLdG7BC8y5mCBiG_sGxnGzYbUo9wxmOEMKKc/s320/DSC03299.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Spoon into the bottom of the mason jar.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCygOeVpZXNB2tKzcJy6feTa00J5dVvU2vUjo9RrVRE3VvEh45rPnI6EGtKHvETES3xXdNQkqYlvjkzkh5IJpbtwDZ2NT5Tp_KP502td4XSAjVvU-TLQs3iS5t4B5lsrB_RsCplOUQcNI/s1600/DSC03303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCygOeVpZXNB2tKzcJy6feTa00J5dVvU2vUjo9RrVRE3VvEh45rPnI6EGtKHvETES3xXdNQkqYlvjkzkh5IJpbtwDZ2NT5Tp_KP502td4XSAjVvU-TLQs3iS5t4B5lsrB_RsCplOUQcNI/s320/DSC03303.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Spoon yoghurt of choice in the middle, </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgQ6W3n8eBiU_fFHeFcXznkPQudwXXHPn0d8Xn9FbBE0FsTOfPQeJtHxWNijK70UE1fq7TCN-c0knVl5aJl0THQr8ZEjYWjl8iJJHD1M2dszS1nbsnmKj0colOaZgTAad0k-bHp55QT8/s1600/DSC03304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgQ6W3n8eBiU_fFHeFcXznkPQudwXXHPn0d8Xn9FbBE0FsTOfPQeJtHxWNijK70UE1fq7TCN-c0knVl5aJl0THQr8ZEjYWjl8iJJHD1M2dszS1nbsnmKj0colOaZgTAad0k-bHp55QT8/s320/DSC03304.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">and more berries on the top. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZmmF0NJ0rVHWRvjUIgF3R7UrklIKp74i_zEHsqmNycXWIbelli-U4HGC8xfiYvDsUeSMfJMAqG6uo22NkPT_3HP2yl8qhlJTSnQd9uDBSl5yPZkW3pCdPDB5OLpD3ZLKn0fHX0s_lTQ/s1600/DSC03305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZmmF0NJ0rVHWRvjUIgF3R7UrklIKp74i_zEHsqmNycXWIbelli-U4HGC8xfiYvDsUeSMfJMAqG6uo22NkPT_3HP2yl8qhlJTSnQd9uDBSl5yPZkW3pCdPDB5OLpD3ZLKn0fHX0s_lTQ/s320/DSC03305.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Add the lid, and Ta Da, No leaks!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Fl14L6I3aRwk70MqeVxI_FmMrLbo9DY70-jNBpNO19M9VUMecyX2iHYfB2r2CGfiScxeFTnjUWftCCssLNMLPyEUU0LKroRz3qA6E2SMdNopikQY7iKfio_QhuxMLau3bX0EbVUsHbQ/s1600/DSC03306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Fl14L6I3aRwk70MqeVxI_FmMrLbo9DY70-jNBpNO19M9VUMecyX2iHYfB2r2CGfiScxeFTnjUWftCCssLNMLPyEUU0LKroRz3qA6E2SMdNopikQY7iKfio_QhuxMLau3bX0EbVUsHbQ/s320/DSC03306.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">We use plain yoghurt, but you can use your favourite flavour, and mix up the fruit as you see fit. We have used raspberries, strawberries, blueberries, as well as mixtures of all three. Chunky applesauce also goes very nicely with the tart yoghurt flavour. Sometimes we drizzle some honey or maple syrup over the fruit, and top with a sprinkle of Lindy's granola. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwuN3fAHhB72qp86jUCHH_8jW3Hl-DwY5fyWXoTjXf0mm8QWljMWdrBpGIeZBZbtjlGKDcYLvGp3oBBlb-H0SoXziFjvg5t70CuaM97HWUBAc0FzmdxKr2SdRP9YgQ-x26h1VPtdR2y0c/s1600/DSC03290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwuN3fAHhB72qp86jUCHH_8jW3Hl-DwY5fyWXoTjXf0mm8QWljMWdrBpGIeZBZbtjlGKDcYLvGp3oBBlb-H0SoXziFjvg5t70CuaM97HWUBAc0FzmdxKr2SdRP9YgQ-x26h1VPtdR2y0c/s320/DSC03290.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Whatever you choose, it is a perfect mid morning snack in </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">a cute container that will not leak in your lunch bag. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">I like to make up a few at a time to save time in the morning.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Enjoy!</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-34154281920410995972010-03-20T16:49:00.000-07:002010-03-20T16:49:45.267-07:00Isaac's Buttermilk Toaster Waffles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gqAwIo2MwYrAxM8l8P3cGX4tvqZEkEk-t5_g7FSyNNFDHj3lnVELkw5gr6Aq3FW884eb9RsxH0i2BBvj8QlWcQ0DU7Au8uffyF68IBgxrXmrMBWF9_xf5fTT48IPR1oidMxTKr4cK3Y/s1600-h/DSC03258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gqAwIo2MwYrAxM8l8P3cGX4tvqZEkEk-t5_g7FSyNNFDHj3lnVELkw5gr6Aq3FW884eb9RsxH0i2BBvj8QlWcQ0DU7Au8uffyF68IBgxrXmrMBWF9_xf5fTT48IPR1oidMxTKr4cK3Y/s320/DSC03258.JPG" vt="true" /></a></div><br />
My boys have always loved breakfast food. Eggs, French toast, pancakes, waffles, they could eat these kind of foods till the cows come home. Then they would probably ask for seconds. So, when I was lucky enough to have a day off during march break, and I asked Isaac what he would like for breakfast, it was no big surprise that waffles were on the top of the list. This is the point when I should probably mention that he is hopelessly addicted to, ugh, frozen toaster waffles, from the grocery store. I know, it is sad. But, in my quest to convert him from a processed junk food loving kid to one who appreciates home cooked healthy food, I have stopped buying them. So, his help was recruited, and healthier waffles we would make. <br />
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I dug out my trusty waffle iron (and dusted it off...I haven’t made waffles in a while apparently!) and we proceeded to look for a recipe. I remembered this <a href="http://orangette.blogspot.com/2005/03/9-am-sunday-sugar-and-shortbread.html">one</a> from Orangette, but the shortbread part kind of threw him off (I will make these one day, but maybe for dessert, with some ice cream, and strawberries...swoon!!) Smitten kitchen was our next stop, and he was sold as soon as he read “ buttermilk”. (that word appears on his grocery store box too...) He mixed together the buttermilk, separated the eggs, and whipped the egg whites. I think I have a new kitchen apprentice in the making!<br />
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I doubled the recipe(the recipe below is not doubled) and froze the extras once they cooled, with wax paper between them in the freezer for easy removal, and....TA DA!! Homemade freezer waffles that I don’t mind him eating. Maybe I should have dusted off the waffle iron long ago!<br />
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<strong>Isaac’s Buttermilk Toaster Waffles</strong> (<a href="http://smittenkitchen.com/2007/03/again-with-the-pining/">original recipe here</a>)<br />
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1 cup whole wheat flour<br />
<br />
1 cup unbleached white flour (original recipe used all white, feel free!)<br />
<br />
1/2 tsp salt<br />
<br />
2 Tbsp sugar<br />
<br />
1 1/2 Tsp baking soda<br />
<br />
1 3/4 cups buttermilk(I use buttermilk powder mixed with water)<br />
<br />
2 eggs, separated<br />
<br />
4 Tbsp butter, melted and cooled slightly<br />
<br />
1/2 Tsp vanilla extract<br />
<br />
neutral flavoured oil for brushing on waffle pan (I use grapeseed, but canola, or the spray cans work fine too)<br />
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<div style="text-align: center;">Mix the dry ingredients together in a nice big bowl. Set aside.</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/AVvXsEi0_jYm-2JxZcwoMoVJGA9G6N21E6M9y9X8pXZNBm6wSkbIk-i7X8stP4cEROtCGR_v6elQhcSzeKvR9KkMgsU5O7HS8qvlKGsSqWqO0cNmzbOZo2EV-Ck98LlFDEI9OI6ZN0khwiOP7Ic/s1600-h/DSC03246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_jYm-2JxZcwoMoVJGA9G6N21E6M9y9X8pXZNBm6wSkbIk-i7X8stP4cEROtCGR_v6elQhcSzeKvR9KkMgsU5O7HS8qvlKGsSqWqO0cNmzbOZo2EV-Ck98LlFDEI9OI6ZN0khwiOP7Ic/s320/DSC03246.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a separate bowl, combine the buttermilk and egg yolks. Mix in the butter and vanilla. Set aside.</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/AVvXsEhwJME8RSch40gtIngE1_Zxav9F5T6HD-FHczvnDudaEvC0tRx5mj6WmIXSVmZN8TQflhs96WcOo5BjjwcKUCnMpsYNb7WzYThWjDFHCFyDCZkAKAwBuidFxNhjBYoDNaX1ABgcUvWLnY4/s1600-h/DSC03247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwJME8RSch40gtIngE1_Zxav9F5T6HD-FHczvnDudaEvC0tRx5mj6WmIXSVmZN8TQflhs96WcOo5BjjwcKUCnMpsYNb7WzYThWjDFHCFyDCZkAKAwBuidFxNhjBYoDNaX1ABgcUvWLnY4/s320/DSC03247.JPG" vt="true" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ebsApJRaOj-025wXz9Y2OIyqxqTODv2n85uIjhRx9suvTteRkM-gPFSf5AcosWjwjCpJHfIxRYj6t9F2PnfaVCwlTW2wgq06862Gat_1CJMnol-zoyrqy1DKKlHwEHVZAZdBaE5XDi0/s1600-h/DSC03248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ebsApJRaOj-025wXz9Y2OIyqxqTODv2n85uIjhRx9suvTteRkM-gPFSf5AcosWjwjCpJHfIxRYj6t9F2PnfaVCwlTW2wgq06862Gat_1CJMnol-zoyrqy1DKKlHwEHVZAZdBaE5XDi0/s320/DSC03248.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Lightly grease your waffle iron (I used my silicone basting brush and some grape seed oil, you can use canola </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">oil, or pam) and plug in to preheat. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwe9x4RLRjy3pAViWuH7FjX44H1MsYH4tgjSeK7yykx3RBYVh2H5GO4oUCo2iIvT7DE_PAb_kK8qJJiDG7Afz64LfEylOiNQSDgBNhnf9-6dMquHXA0LPJ_hUOBsvw7q8ClNl_bKGwDw/s1600-h/DSC03249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvwe9x4RLRjy3pAViWuH7FjX44H1MsYH4tgjSeK7yykx3RBYVh2H5GO4oUCo2iIvT7DE_PAb_kK8qJJiDG7Afz64LfEylOiNQSDgBNhnf9-6dMquHXA0LPJ_hUOBsvw7q8ClNl_bKGwDw/s320/DSC03249.JPG" vt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="text-align: center;">Mix the wet ingredients into the dry ingredients.</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/AVvXsEhOBaE0ebt4NTEhoi1tL_OpAMV6BopU6NdS2kNYwz5XnBMLZ2qUOUzxwoHH8Cblgk0E_bOwUuGwUWzGbGNFwG1ORzF57NgB8QnOS8UNuR5-tUAAv3On7W5_tok0u74yg3knYNRPgH8ZadY/s1600-h/DSC03251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBaE0ebt4NTEhoi1tL_OpAMV6BopU6NdS2kNYwz5XnBMLZ2qUOUzxwoHH8Cblgk0E_bOwUuGwUWzGbGNFwG1ORzF57NgB8QnOS8UNuR5-tUAAv3On7W5_tok0u74yg3knYNRPgH8ZadY/s320/DSC03251.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a separate bowl, whisk the egg whites with an electric mixer until they will hold soft peaks. </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/AVvXsEgSpWP46JpQh5b5pHraLUsKZxNBkU2oSr1UONnzlvM2nwW8YjRvJuamW7gmnGhw2FIN1GigUvfT4jUGXMynHzmXArISToi0wvtWvOfZv_sD7CO_K6RABAaFBDpyp6C1zBZdGi6W9-o2jA0/s1600-h/DSC03250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSpWP46JpQh5b5pHraLUsKZxNBkU2oSr1UONnzlvM2nwW8YjRvJuamW7gmnGhw2FIN1GigUvfT4jUGXMynHzmXArISToi0wvtWvOfZv_sD7CO_K6RABAaFBDpyp6C1zBZdGi6W9-o2jA0/s320/DSC03250.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">They should look like this: </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZQ8RoVkx8uuIrI_Qd4DQ06c9gTcoxKaAmSrpAw4suLOXfpg9sCQtrahHK8xRIR03ET5ZewWU1X-d3rr0srQCH0DnSUk07Eg5kBH0I1VbUKyQXfi4u0UiJNfe5OUAGuvMuvvQEIC5NrQ/s1600-h/DSC03253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZQ8RoVkx8uuIrI_Qd4DQ06c9gTcoxKaAmSrpAw4suLOXfpg9sCQtrahHK8xRIR03ET5ZewWU1X-d3rr0srQCH0DnSUk07Eg5kBH0I1VbUKyQXfi4u0UiJNfe5OUAGuvMuvvQEIC5NrQ/s320/DSC03253.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Fold them gently into the batter.</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/AVvXsEhwnoOb_pEsRB2qWccNxIruLde0h7FBs5mzkkCiuJiXzEeQwN800QL_Imvj7QCJxc5Y2cNVjs_tO6f9kdxHxtvSvcjJ7sKyXVnjoTM5gckfCm27HPTnt47LINXsOcyfV6cg3_4NtfNljII/s1600-h/DSC03254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnoOb_pEsRB2qWccNxIruLde0h7FBs5mzkkCiuJiXzEeQwN800QL_Imvj7QCJxc5Y2cNVjs_tO6f9kdxHxtvSvcjJ7sKyXVnjoTM5gckfCm27HPTnt47LINXsOcyfV6cg3_4NtfNljII/s320/DSC03254.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">When waffle iron is preheated, ladle the batter onto the hot surface, </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/AVvXsEgus6KLSSC7HhNvN2n1oDoRpJqwdO0HKdfePHigyrPJP5OcXBxTkRVigJ6ykC_biemXWqq-sL02UWuD7P5NRvDb2BAdA1Lo3_QU3AZ4_N7cpvmkZPNozs3lXuY_HVlpVp_vphM-J2YXQs8/s1600-h/DSC03255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgus6KLSSC7HhNvN2n1oDoRpJqwdO0HKdfePHigyrPJP5OcXBxTkRVigJ6ykC_biemXWqq-sL02UWuD7P5NRvDb2BAdA1Lo3_QU3AZ4_N7cpvmkZPNozs3lXuY_HVlpVp_vphM-J2YXQs8/s320/DSC03255.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">close and cook until the waffle is done, mine is usually about 4 minutes, different waffle irons will vary with their timing.</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/AVvXsEizmLbWqu2cGiKo2vPUV4IaLHOzQyGY2Z5SYnaE1ajbFsvO_0eG5Pgjs6wlgazepuulxMxyj3vne4CK6-AJ57KMh90a5LZ_hGHfnrWh-jVwMF9gEHOlXw8BJyytMujawcDmmyl5qJRIZ5o/s1600-h/DSC03256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmLbWqu2cGiKo2vPUV4IaLHOzQyGY2Z5SYnaE1ajbFsvO_0eG5Pgjs6wlgazepuulxMxyj3vne4CK6-AJ57KMh90a5LZ_hGHfnrWh-jVwMF9gEHOlXw8BJyytMujawcDmmyl5qJRIZ5o/s320/DSC03256.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">My first waffles always look a bit wonky til I figure out how much batter to use to fill the iron without overflowing it...</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Serve while hot, </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/AVvXsEglOWiH7_AeGkK1ZvVHwKMJNWE1Yy3gBKQUlwik7lDH__xgGEEHpoELV0ov_vVbtPikIBd626mH4hh6aKdwAaAxgW6v_Xyc7UH0Agyl5VWhwsk9vaGl84EsG3sNGtXDA4vM8uL8N1Wv3Bc/s1600-h/DSC03260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOWiH7_AeGkK1ZvVHwKMJNWE1Yy3gBKQUlwik7lDH__xgGEEHpoELV0ov_vVbtPikIBd626mH4hh6aKdwAaAxgW6v_Xyc7UH0Agyl5VWhwsk9vaGl84EsG3sNGtXDA4vM8uL8N1Wv3Bc/s320/DSC03260.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">or cool to room temperature on cooling racks and store in freezer between sheets of waxed paper for easy toaster waffles.</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/AVvXsEjHW4aKOJXJD673qbO4mp3STbn8rSLnousA5piXd2UojuWdbtjiS-e2rRkshm21_35do0Y1qaUJu0Os4zRGf2hZbK_s1o5NEUTCapIRRsyKgskIG68sUUjkl3ZlD7aFeMnKq1LD1EM9XUU/s1600-h/DSC03261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHW4aKOJXJD673qbO4mp3STbn8rSLnousA5piXd2UojuWdbtjiS-e2rRkshm21_35do0Y1qaUJu0Os4zRGf2hZbK_s1o5NEUTCapIRRsyKgskIG68sUUjkl3ZlD7aFeMnKq1LD1EM9XUU/s320/DSC03261.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcc1_5qeSmOW_0JkxFjKlPfTtl-dFsdmP-RcQVn78nz_1WgURYvjyH-LEJGX0DmaF5ka3U8hcvgCfHehTJ4MVs4NdynZvGb-u_ysilNFIuZrbSiL2r8-k6quj8yOARtUOh5852MiZabw/s1600-h/DSC03262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcc1_5qeSmOW_0JkxFjKlPfTtl-dFsdmP-RcQVn78nz_1WgURYvjyH-LEJGX0DmaF5ka3U8hcvgCfHehTJ4MVs4NdynZvGb-u_ysilNFIuZrbSiL2r8-k6quj8yOARtUOh5852MiZabw/s320/DSC03262.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Oh, so yummy!</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-66575917444058139522010-03-16T09:24:00.000-07:002010-03-17T16:33:37.947-07:00Ginger Roasted Pear Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ99Wbho_8_OXBNGUlslZtHfsQjvxcHqDC7sDQUEQgqwcU6rPUB4W188WTMiOomvz7U0AeGVscGWQTTjQPvce28wUfczVgHWqHEPnA5Zkv7L-sALIvtaTUDeVcyacDX98H1esm8FhcwCg/s1600-h/DSC03245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ99Wbho_8_OXBNGUlslZtHfsQjvxcHqDC7sDQUEQgqwcU6rPUB4W188WTMiOomvz7U0AeGVscGWQTTjQPvce28wUfczVgHWqHEPnA5Zkv7L-sALIvtaTUDeVcyacDX98H1esm8FhcwCg/s320/DSC03245.JPG" vt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I get strange urges to bake sometimes. A certain flavour or smell will stick in my head and linger until I bake it out. When I made the roasted pears last night, I suddenly wanted to make roasted pear scones. With ginger. So I rustled up some willpower, and saved 4 roasted pear halves, (which I only used 2 of incidentally) and these scones are the result. The original recipe came from a cookbook that is slowly becoming my favourite, <a href="http://www.amazon.ca/Once-Upon-Tart-Salads-Muffins/dp/0375413162">Once Upon a Tart</a>. You may be seeing alot from that book in the near future. </div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I changed it up a bit to accommodate the <a href="http://9cooks.blogspot.com/2010/03/roasted-pears.html">roasted pears</a>, and I think the next time I would feel comfortable reducing the butter to 2 sticks instead of 2 ½, there seemed to be an alarming amount of butter swimming on the pan when I checked the scones at 15 minutes, but it had mysteriously vanished by the 18 minute mark. The scones are delicious though. The crystallized ginger complements the carmelly roasted pears, with the buttery scone marrying it all together. It was the perfect sidekick to my morning latte. I guess this urge was not so strange after all!!</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ginger and Roasted Pear Scones</strong></div><br />
1 ½ cups unbleached flour<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>1 ½ cups whole wheat flour<br />
<br />
1/3 cup sugar<br />
<br />
1 tsp baking powder<br />
<br />
¼ tsp salt<br />
<br />
2 ½ sticks unsalted butter (cut up into ¼ inch cubes)I will reduce it to 2 sticks next time)<br />
<br />
2 eggs<br />
<br />
½ cup cold buttermilk (see notes below)<br />
<br />
½ cup diced roasted pears (see method here)<br />
<br />
½ cup diced candied ginger<br />
<br />
1 tsp grated fresh ginger<br />
<br />
Egg wash: 1 large egg mixed with 1 tbsp milk or cream<br />
<br />
2 tbsp (ish) raw sugar for sprinkling tops<br />
<br />
<br />
<br />
<div style="text-align: center;">Preheat oven to 400 deg F. Make sure your rack is in the middle of the oven. Line a large pan with parchment paper, set aside.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Chop 2 halves of a roasted pear, approx 1/2 cup, set aside</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZ0lTv5Ko9dExM__2o9hyphenhyphen15mIAXCbQa0zjd36-nZ8OUH2LsulFS9jISGU5iaZQa19nr5KcOjXnn950EEI-c-ZNT9e2rmqXnJWQpQzSnKHLrIM0DmfgKTdJF-wJUtrhhOWtlpjQ94pVzc/s1600-h/DSC03215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZ0lTv5Ko9dExM__2o9hyphenhyphen15mIAXCbQa0zjd36-nZ8OUH2LsulFS9jISGU5iaZQa19nr5KcOjXnn950EEI-c-ZNT9e2rmqXnJWQpQzSnKHLrIM0DmfgKTdJF-wJUtrhhOWtlpjQ94pVzc/s320/DSC03215.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Chop candied ginger, set aside</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_3PBxJRhByI0JQEZ4w9wCyOUXZyH6xryksPgYyiyd-bM_rwB5nbdZQtLT2ho4aRKucJvBMuudi4S2RI3ieUqqcXtdv8SFsHBIbj2WjcXFjyKsl-12iZiYiZfJDM_VIAqqUUsChy75B8/s1600-h/DSC03219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_3PBxJRhByI0JQEZ4w9wCyOUXZyH6xryksPgYyiyd-bM_rwB5nbdZQtLT2ho4aRKucJvBMuudi4S2RI3ieUqqcXtdv8SFsHBIbj2WjcXFjyKsl-12iZiYiZfJDM_VIAqqUUsChy75B8/s320/DSC03219.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Grate fresh Ginger, a piece about this big...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1r0BSkstlwjPsiu8Gg2aWGrd8WOPbefZQ8g85WKTUtk0UyHtq0D3brduGinnsC3As-UMpWTInurYmKRQ_DyiqcX5RzfoxjG4EZ83KdYnAKZ-43jPuuQSqJhoOfntBUjYb0ezCHOaXsCI/s1600-h/DSC03223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1r0BSkstlwjPsiu8Gg2aWGrd8WOPbefZQ8g85WKTUtk0UyHtq0D3brduGinnsC3As-UMpWTInurYmKRQ_DyiqcX5RzfoxjG4EZ83KdYnAKZ-43jPuuQSqJhoOfntBUjYb0ezCHOaXsCI/s320/DSC03223.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Gives you about a tsp when grated, I use my rasp to grate, but you can use the smallest holes of a box grater too. (yes, that is a cut on my finger, very crusty bread and a serrated knife...'nuff said??)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7cgsw_CoyeinEHtXc15Ps57YebjpzMm1dHAizTftBfuUVwUGzxLMMquYydK0aRCg91j-glKi1-PjUmCFBx5Qo_CdNeqjTeTS1BpVuKM1xocnHJJTNHcpvqxFGgiQ4cbdtLeCgF5fJLY/s1600-h/DSC03225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7cgsw_CoyeinEHtXc15Ps57YebjpzMm1dHAizTftBfuUVwUGzxLMMquYydK0aRCg91j-glKi1-PjUmCFBx5Qo_CdNeqjTeTS1BpVuKM1xocnHJJTNHcpvqxFGgiQ4cbdtLeCgF5fJLY/s320/DSC03225.JPG" vt="true" /></a></div><div style="text-align: center;">Set aside for now.</div><div style="text-align: center;"><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Whisk together dry ingredients</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDtIbttS2xzkD2SEtWQghe47AY6BxrvYFFbMEmxfxc_RR2h0gLMkwPRHMMOuGUesElnH0BAg7wgGNd92vjzsPc9fZ-UIkOi_8STr6Ulc8iYkPeSKqn05LFLa_bKpG_dleJfiH0gbhe44/s1600-h/DSC03221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDtIbttS2xzkD2SEtWQghe47AY6BxrvYFFbMEmxfxc_RR2h0gLMkwPRHMMOuGUesElnH0BAg7wgGNd92vjzsPc9fZ-UIkOi_8STr6Ulc8iYkPeSKqn05LFLa_bKpG_dleJfiH0gbhe44/s320/DSC03221.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cut in butter with pastry blender until it is looks like moist crumbs, do not overmix, </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/AVvXsEggs7AQzk8Z13nqDkXU0W7zj4iMvJkiiIVq8qdNriJj4vwFB4F7VVFy2mJLiq4gXBgNc9Uy_oWkgbbPtwA7dFPeRP2i8GrP_BWztz9gF8oy6UYZaTGYcoRY2GLMlrbwpIJvKXozadqdPBU/s1600-h/DSC03222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggs7AQzk8Z13nqDkXU0W7zj4iMvJkiiIVq8qdNriJj4vwFB4F7VVFy2mJLiq4gXBgNc9Uy_oWkgbbPtwA7dFPeRP2i8GrP_BWztz9gF8oy6UYZaTGYcoRY2GLMlrbwpIJvKXozadqdPBU/s320/DSC03222.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a separate bowl, beat the eggs</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/AVvXsEiSpBQL9ClC-3pWoZoOkS6Q4f-swSZVD00EBOfvdeespxsIT7YWd9jIxoZwnoJywye0Z8mCLQobSoLREQCyg9EhI0vSCCZa7-rXpqdvKwhPPxCSFfRfuVgQ2qWh_9Lo7yJKadxpTYH8x7M/s1600-h/DSC03226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpBQL9ClC-3pWoZoOkS6Q4f-swSZVD00EBOfvdeespxsIT7YWd9jIxoZwnoJywye0Z8mCLQobSoLREQCyg9EhI0vSCCZa7-rXpqdvKwhPPxCSFfRfuVgQ2qWh_9Lo7yJKadxpTYH8x7M/s320/DSC03226.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add the buttermilk, ginger, roasted pears and crystallized ginger.</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/AVvXsEiNxM9cnSGsYkecR4uSJjwC9kfoqEm3WWMm5m842op3cwg8ukhIP9I8RWtxPhHAuIU7PnIe2uy5mxb3z-pjLT28z4i380rdnLZfHc0ff_hkKeP3m0MU-Rw9UjZAHkeiFtLmv2R0IlSL9ys/s1600-h/DSC03227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxM9cnSGsYkecR4uSJjwC9kfoqEm3WWMm5m842op3cwg8ukhIP9I8RWtxPhHAuIU7PnIe2uy5mxb3z-pjLT28z4i380rdnLZfHc0ff_hkKeP3m0MU-Rw9UjZAHkeiFtLmv2R0IlSL9ys/s320/DSC03227.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add to dry ingredients</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/AVvXsEjpLe_i8JmZWTirKpPzwVWjcXR2plAdAZNr8R7W1iKDPDUMygSGNra92y4v9p8j6dqYaY-rlwl2zQ0j3dNuSld4sPKK0GyC8gmLRH1gAepftDV7wnxGh-ZgGGYI9CyPs4aoNsKp3i924Vk/s1600-h/DSC03228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLe_i8JmZWTirKpPzwVWjcXR2plAdAZNr8R7W1iKDPDUMygSGNra92y4v9p8j6dqYaY-rlwl2zQ0j3dNuSld4sPKK0GyC8gmLRH1gAepftDV7wnxGh-ZgGGYI9CyPs4aoNsKp3i924Vk/s320/DSC03228.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mix just until the flour is incorporated, no longer, or your scones will be tough.</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/AVvXsEhdlvn2v48airkdaIl9qFsy6RWjlLRwjqwy0cEQbdrdYX-61kSZZ2_NmYZwdQCAbr0BfOjoLFJe2RLzNN3RAvT6a6J6BEGi5LGRZCNBpr4yZ7ewViYh52hdhJutzGE1BFEjTJc4CFJgy5o/s1600-h/DSC03229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlvn2v48airkdaIl9qFsy6RWjlLRwjqwy0cEQbdrdYX-61kSZZ2_NmYZwdQCAbr0BfOjoLFJe2RLzNN3RAvT6a6J6BEGi5LGRZCNBpr4yZ7ewViYh52hdhJutzGE1BFEjTJc4CFJgy5o/s320/DSC03229.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Using your hands(lightly flour your hands to keep dough from sticking), scoop out a small handful and shape into a ball. Place on parchement lined pan. Continue with the rest of the dough, you should end up with about 12 balls. </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/AVvXsEhVYO-MmED3pHk3kmTVJdy1o3nMHwYmgXX7e1Memekk0NwEmZGj3AFBYB2lw9Y2OWqmECXS_zMuJ5_lrkqMnv3b1TF6v63TUyPwbhOsvwx0iInwWyhOIk0mT8Ae6_aox8CxwEoTn_Tbjv0/s1600-h/DSC03230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYO-MmED3pHk3kmTVJdy1o3nMHwYmgXX7e1Memekk0NwEmZGj3AFBYB2lw9Y2OWqmECXS_zMuJ5_lrkqMnv3b1TF6v63TUyPwbhOsvwx0iInwWyhOIk0mT8Ae6_aox8CxwEoTn_Tbjv0/s320/DSC03230.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Press balls down with your palm</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/AVvXsEjDK_ufHbPqUwXCDI-txxlpW8OpFtNkwgsn20UX5mnWX2ACctVTX2kPuFDB0KFlqLvNr1Ey3n92kiGU7hMU_Tfadl6x4LgozF_zOk6YfzjQT0T8a69PSMix-LHQP8Gu0otiU-S0h-HDAAY/s1600-h/DSC03231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDK_ufHbPqUwXCDI-txxlpW8OpFtNkwgsn20UX5mnWX2ACctVTX2kPuFDB0KFlqLvNr1Ey3n92kiGU7hMU_Tfadl6x4LgozF_zOk6YfzjQT0T8a69PSMix-LHQP8Gu0otiU-S0h-HDAAY/s320/DSC03231.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So they are about this thick</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzxDgCjVJe8m55Hfr5O3-3F31RyMMMo0cFD5uzaH_DDNmGtY_mmrg8gMQHACqsN80PXJkJwpvKEiQvbOvYrQDyat9mi7F2aZIw2z5u8yHDzQqgSkj7AUBQCNTsM_qy3W3iWulIh5R1AM/s1600-h/DSC03232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXzxDgCjVJe8m55Hfr5O3-3F31RyMMMo0cFD5uzaH_DDNmGtY_mmrg8gMQHACqsN80PXJkJwpvKEiQvbOvYrQDyat9mi7F2aZIw2z5u8yHDzQqgSkj7AUBQCNTsM_qy3W3iWulIh5R1AM/s320/DSC03232.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Brush with egg wash</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrd4wCXSkKMu624qfrVSS4VDmsn7TiuD8QxKMpVvAuUnJY1WRR-3wf426_t1bNFQzmofiuv6RCn1RZJ0IDahiwc4Hkp7Im0Rjw0mMoRs_faeQdPlguo8Gx7bA3oUbL6luvJpRX8Usb5Hg/s1600-h/DSC03234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrd4wCXSkKMu624qfrVSS4VDmsn7TiuD8QxKMpVvAuUnJY1WRR-3wf426_t1bNFQzmofiuv6RCn1RZJ0IDahiwc4Hkp7Im0Rjw0mMoRs_faeQdPlguo8Gx7bA3oUbL6luvJpRX8Usb5Hg/s320/DSC03234.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Top with a sprinkle of raw sugar (a scant tsp per scone)</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/AVvXsEh8ORet9khwUXJl-AOfI_Mey65LaPMe6ajT2sjllnR36LeOuKJRXjnMweL5DNl60v8C1wiqhJCmKuUhSIkMhsOjXOZnck07doM6x6hut_n7X0zhIeOuXqIn8UNRAcSb1pQHwUEH-rQ8Kj4/s1600-h/DSC03235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ORet9khwUXJl-AOfI_Mey65LaPMe6ajT2sjllnR36LeOuKJRXjnMweL5DNl60v8C1wiqhJCmKuUhSIkMhsOjXOZnck07doM6x6hut_n7X0zhIeOuXqIn8UNRAcSb1pQHwUEH-rQ8Kj4/s320/DSC03235.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Bake for 18 – 20 minutes or until tops are golden brown. Remove from oven and let rest on pan for a few minutes before removing to a wire rack to cool.</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/AVvXsEgk8avfvGHZkgAzR3d72ATILDTU7wv98FxZ5k1tTQf0ryo1VrbCHaCm6Nr8A0KiQkRSMLw5h8kPjh51m1eQTy3nZG4vnzQa0ChGxc7KWAk5gf2j2Eo7lF5xPvNmp61PHa2vYE0LEkzwS7M/s1600-h/DSC03237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8avfvGHZkgAzR3d72ATILDTU7wv98FxZ5k1tTQf0ryo1VrbCHaCm6Nr8A0KiQkRSMLw5h8kPjh51m1eQTy3nZG4vnzQa0ChGxc7KWAk5gf2j2Eo7lF5xPvNmp61PHa2vYE0LEkzwS7M/s320/DSC03237.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Serve warm, preferably with your morning latte!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigCn5X3ukViGN30H9fw75pLkfPoQ4X3RAv7aIjRohKTJ1EW3phP1M6tCszDuvQe0nCiNHRxllXr1sf91NTlY3fQD23IMl3hf5yrOmWB7Qmr8_R5clDmxDSLvthSdnFGUco2cq2QQNab8/s1600-h/DSC03244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigCn5X3ukViGN30H9fw75pLkfPoQ4X3RAv7aIjRohKTJ1EW3phP1M6tCszDuvQe0nCiNHRxllXr1sf91NTlY3fQD23IMl3hf5yrOmWB7Qmr8_R5clDmxDSLvthSdnFGUco2cq2QQNab8/s320/DSC03244.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><br />
<br />
Buttermilk notes:<br />
<br />
Buttermilk is generally not replaceable with regular milk in recipes. I usually keep powdered buttermilk in my cupboard, I get it at the bulk food store. If you dont have any buttermilk or powder, you can use a tablespoon of white vinegar to one cup of regular milk. Stir and let it hang out for a few minutes, and then use the amount called for in your recipeJaninehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-66962097711153462902010-03-16T08:57:00.000-07:002010-03-16T09:26:13.734-07:00Roasted Pears<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhys-yrFTG8-Mr2WFNZCxdw0Fnl6hFwh2U1LTQJplPZZsyPc4nlvessEQRXOy4tcAiAekty_3y7PuikPb7CJLPvlkXj-UY0H1CTeIq46vgiGyYK-bAtDhtELyi-N3kxXk462jh_BbZVs80/s1600-h/DSC03214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhys-yrFTG8-Mr2WFNZCxdw0Fnl6hFwh2U1LTQJplPZZsyPc4nlvessEQRXOy4tcAiAekty_3y7PuikPb7CJLPvlkXj-UY0H1CTeIq46vgiGyYK-bAtDhtELyi-N3kxXk462jh_BbZVs80/s320/DSC03214.JPG" vt="true" /></a></div>Wow. Roasted Pears. Where have you been all my life?? These are seriously good folks, in a roasty carmelly sticky yummy sort of way. When I first read this <a href="http://orangette.blogspot.com/2007/11/so-warm-so-fragrant.html">recipe</a>, on the Orangette blog, I thought they would probably be good. After all, <a href="http://9cooks.blogspot.com/2009/11/poached-pears.html">poached pears</a> are good, my <a href="http://9cooks.blogspot.com/2009/10/i-love-to-cook.html">pear custard tart</a> is tasty, pears in general are pretty darn scrumptious. But roasting takes these babies to a whole new level. I shouldn’t be so surprised, really. Roasting vegetables has elevated my favourites to delectable status. I don’t know why I wouldn’t assume it would do the same for pears. I just never thought of roasting them before. Oh silly me. This will be repeated , often.<br />
<br />
<br />
If you happen to have any left, (I had to use every bit of will power to save some!!) save 2 halves for these <a href="http://9cooks.blogspot.com/2010/03/ginger-roasted-pear-scones.html">Ginger Roasted Pear Scones</a>. In a word, YUM.<br />
<br />
Roasted Pears:<br />
<br />
1 /4 cup( ish) vanilla sugar (see method at end of recipe)<br />
<br />
7 medium ripe pears (I used Bosc, but I think any would do)<br />
<br />
½ fresh lemon, squeezed and seeds removed<br />
<br />
3 Tbsp. unsalted butter, cut into small pieces<br />
<br />
Water<br />
<br />
<br />
<br />
<div style="text-align: center;">Preheat the oven to 400°F.</div><br />
<div style="text-align: center;">Peel the pears and cut them in half lengthwise.</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/AVvXsEj13MKiBbzdHh9LmBHf6RrBTiFZ3Hc3aV0KNzab2M6-xshpPfBgR95gSRgnhLcbbnzwt6OqJUAg-FBOAkGfhR9vvH5bAT9d8WJ-Jf4vJUNUusomYd_OoeZnR0bxQ67jzgESfu3DD441eWw/s1600-h/DSC03196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13MKiBbzdHh9LmBHf6RrBTiFZ3Hc3aV0KNzab2M6-xshpPfBgR95gSRgnhLcbbnzwt6OqJUAg-FBOAkGfhR9vvH5bAT9d8WJ-Jf4vJUNUusomYd_OoeZnR0bxQ67jzgESfu3DD441eWw/s320/DSC03196.JPG" vt="true" /></a></div><div style="text-align: center;"> Core them with a melon baller. ( You can leave the stems on if you like, for presentation) </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/AVvXsEi2672ha_KGtca43vOwRSZoCX5SwAt4ELaW5ofIYi4qzXt9R4vF1zf_XccLco9lztyIT97IoD6-iZPfDNyXD3XbNM-GiixIaeVc3CS54-PmwHpNLVPlYtecifCD1xh9VRXaqWViDqJuE74/s1600-h/DSC03198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2672ha_KGtca43vOwRSZoCX5SwAt4ELaW5ofIYi4qzXt9R4vF1zf_XccLco9lztyIT97IoD6-iZPfDNyXD3XbNM-GiixIaeVc3CS54-PmwHpNLVPlYtecifCD1xh9VRXaqWViDqJuE74/s320/DSC03198.JPG" vt="true" /></a></div><div style="text-align: center;">Place them cut side down in a large baking dish.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcppAjxkTf9egsdIUO6zW9EfjCeni6N-9bhBvL4anAo_85kTP58r3NVRPurGxaniIoBBpk6DedKIeoQBTQmCtFwrlusymi5I-GhIk9K9ca0vFVHb0YHzH3p6jSA6W4SIg3t8_UKN9a0W0/s1600-h/DSC03199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcppAjxkTf9egsdIUO6zW9EfjCeni6N-9bhBvL4anAo_85kTP58r3NVRPurGxaniIoBBpk6DedKIeoQBTQmCtFwrlusymi5I-GhIk9K9ca0vFVHb0YHzH3p6jSA6W4SIg3t8_UKN9a0W0/s320/DSC03199.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Drizzle with the lemon juice. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lIpVuVLSIXkPdaWyKEzBOzu_lICettoUpvCM6wqSmpH3ADTw78VeZ316DJr7LHQ_dZc3fsyjDK16lc12S5C6kn7rWtOrRIOq2kAQdtQmGKB97gl2GouiTNI5sXBH1btOardZviVPZRU/s1600-h/DSC03200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lIpVuVLSIXkPdaWyKEzBOzu_lICettoUpvCM6wqSmpH3ADTw78VeZ316DJr7LHQ_dZc3fsyjDK16lc12S5C6kn7rWtOrRIOq2kAQdtQmGKB97gl2GouiTNI5sXBH1btOardZviVPZRU/s320/DSC03200.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Sprinkle evenly with the vanilla sugar.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rWLqBqQ079uhno7pMnURiOlW6m1pn2Zfhfh9DM4LcRKm0n25i8B5HGpjj4BElvWNIQ5s94EaotfFR2qf7KCH50gqKFvXwf9UCaXb_rmmp4NpjyIPZaCMtWO1FwiHNaZ_o5ig35rBoA4/s1600-h/DSC03202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rWLqBqQ079uhno7pMnURiOlW6m1pn2Zfhfh9DM4LcRKm0n25i8B5HGpjj4BElvWNIQ5s94EaotfFR2qf7KCH50gqKFvXwf9UCaXb_rmmp4NpjyIPZaCMtWO1FwiHNaZ_o5ig35rBoA4/s320/DSC03202.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Place a piece of butter on each pear.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd8D6V0a4Hs_dslP0hnGqOuTWAbNxLZfcmMqAudwpXaQkgtqJjkXqphwFqo6BBEZhPm6rx1D2vym6xUHlUIhSJePx4CZLHJOxUp7pY6TCAoXlACqQ15pTBvYf8Puv5srfea8_7yDMEK3w/s1600-h/DSC03204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd8D6V0a4Hs_dslP0hnGqOuTWAbNxLZfcmMqAudwpXaQkgtqJjkXqphwFqo6BBEZhPm6rx1D2vym6xUHlUIhSJePx4CZLHJOxUp7pY6TCAoXlACqQ15pTBvYf8Puv5srfea8_7yDMEK3w/s320/DSC03204.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add 3 Tbsp water to the dish.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Bake the pears for 40 minutes to 1 hour, basting every 10 minutes or so with the juices in the pan. Turn occasionally. They should be soft and starting to turn a nice carmelly brown when they are ready. Add a few tablespoons of water during the basting time if the liquid is evaporating to fast, I added about 6 more during the whole cooking time, 3tbsp at 30 minutes and 3 again at about 45minutes. (as you can see from my picture, I forgot the turning part...oops!)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYVbzaCaPTxuvjRHFuFSbyV5TmygsE0_K_4NsZ7ZKkRJV6eVIU_mv9lMafEnTHpNaCCka7I2h0gS3HKrv_eZrlWxZlaW3cWffVUHy7Bgp5rJ1lmmy8bIHjZKzUz4Mju59MBIOhuju2dc4/s1600-h/DSC03208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYVbzaCaPTxuvjRHFuFSbyV5TmygsE0_K_4NsZ7ZKkRJV6eVIU_mv9lMafEnTHpNaCCka7I2h0gS3HKrv_eZrlWxZlaW3cWffVUHy7Bgp5rJ1lmmy8bIHjZKzUz4Mju59MBIOhuju2dc4/s320/DSC03208.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Serve warm with a scoop of ice cream, or yogourt, or sour cream.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD42fbyfOQJuCzHaenucuLBHyPzcqBXuZet2MpoisjGUYTfDLuBf1wVk9MU5yKEkDjvCoYbDOE_8saOT-ND77CHxyLSDpQMTSqpdO5vM0GMU_62BZtokHBk8xL7OWnGGN2LKQJQu4UVEI/s1600-h/DSC03212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD42fbyfOQJuCzHaenucuLBHyPzcqBXuZet2MpoisjGUYTfDLuBf1wVk9MU5yKEkDjvCoYbDOE_8saOT-ND77CHxyLSDpQMTSqpdO5vM0GMU_62BZtokHBk8xL7OWnGGN2LKQJQu4UVEI/s320/DSC03212.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">We topped ours with some maple flakes and a dollop of sour cream, they were heavenly.</div><br />
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</div><br />
Vanilla Sugar<br />
<br />
Method 1: Place 1 cup sugar in a small bowl. Split the vanilla bean lengthwise, and scrape out the seeds with the edge of the knife. Rub the seeds into the sugar with your fingers until well incorporated . Save the rest for another use.<br />
<br />
Method 2: This method is not instant the first time, but once you make the inital batch, you will have vanilla sugar at your fingertips all the time. Once you have scraped your vanilla beans, place the rest of the bean pod into a jar, and fill with sugar. Let sit for a few weeks, shaking periodically, and the vanilla flavour will infuse into your sugar. I top it up with new sugar when it gets low, and add vanilla bean pods whenever I use them. I remember my grandma having a jar of vanilla sugar with vanilla beans in her baking cupboard when I was little. I think she was on to something!<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUd-3CH_iQ6VrP6y5ZafAf2qgeBQ8ynU3ff2zSjQCvvsejDcD3KdBgxIAKOBn2rQnrBPTQj_naT8iQh-rsIbpfNaggxTCX2LVHPvnU5q2Itr4oeqk5p-K8mzOgb4UAJemw1fAJ_43nME/s1600-h/DSC03201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUd-3CH_iQ6VrP6y5ZafAf2qgeBQ8ynU3ff2zSjQCvvsejDcD3KdBgxIAKOBn2rQnrBPTQj_naT8iQh-rsIbpfNaggxTCX2LVHPvnU5q2Itr4oeqk5p-K8mzOgb4UAJemw1fAJ_43nME/s320/DSC03201.JPG" vt="true" /></a></div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-74632338771862800932010-03-10T17:21:00.000-08:002010-03-10T17:21:08.144-08:00Chicken Noodle Bowl<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWxm7tT9ngIKOLdiR-7mMtzLwnnkdy055wE49JUHI9h1e2YEulBGHhAVzOALYkQ29TQpG3DGX-jetQSRlZHqXtnag46KscFCKbpfp-7E3jk4LJXdGyuUQBF50Qj7MjwPgKePvh3i3ljo/s1600-h/DSC03167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWxm7tT9ngIKOLdiR-7mMtzLwnnkdy055wE49JUHI9h1e2YEulBGHhAVzOALYkQ29TQpG3DGX-jetQSRlZHqXtnag46KscFCKbpfp-7E3jk4LJXdGyuUQBF50Qj7MjwPgKePvh3i3ljo/s320/DSC03167.JPG" vt="true" /></a></div><br />
I love dinners that come together quickly, particularly when I am multitasking in the kitchen (which is <strike>most</strike> all of the time) They come in quite handy as well when you spend all afternoon browsing recipes and blogs on the computer, and realize that a ravenous teenager is going to come through the door at 6pm, and you need to find something to feed him FAST! I found this recipe on the <a href="http://mykitchencafe.blogspot.com/search?q=balsamic+chicken+noodle+bowl">Kitchen Cafe blog</a>, and had all of the ingredients at hand, no grocery store trip needed. (actually, what I thought was mozzarella cheese in my fridge was in fact Monterey Jack, but it made a pretty good substitution) It also boasted being ready in the time it takes to cook the noodles, which it was, almost exactly. I upped the veggie content a bit, by doubling the peppers and adding some leftover steamed broccoli. Easy, quick, and pretty darn tasty. It doesn’t get any better! I changed the name from Balsamic Chicken Noodle bowl, because the name seemed to suggest a strong balsamic flavour, which I didn’t really get. Maybe it was the cheese substitution, the Monterey Jack is certainly a bit stronger of a flavour than mozzarella. Whatever it was, the balsamic flavour was in there, but definitely more in the background.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdDTRX1LBEIPLj3X4gVppztISOKPjnXNoqu8s28V1HzRQL9gNhZs1cSBjOfD9S4X4lvnvU2EjVyEpzYCwNBLtxb9FhwXs0t2FJEgjzPyLtK7ZLx1AeqH0y7iKL18LTWgX5HYU_Mpes-E/s1600-h/DSC03154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdDTRX1LBEIPLj3X4gVppztISOKPjnXNoqu8s28V1HzRQL9gNhZs1cSBjOfD9S4X4lvnvU2EjVyEpzYCwNBLtxb9FhwXs0t2FJEgjzPyLtK7ZLx1AeqH0y7iKL18LTWgX5HYU_Mpes-E/s320/DSC03154.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">(I actually weighed my pasta for this recipe, I usually just eyeball it. I am really loving the scale that my wonderful guys bought for me at christmas)</div><br />
<strong>Chicken Noodle Bowl</strong><br />
<br />
1 pound long pasta (I used spaghettini, the original called for linguini, use your favourite)<br />
<br />
2 yellow peppers, cut into thin strips<br />
<br />
1 ½ cups steamed broccoli, optional<br />
<br />
2 cups cooked, shredded chicken<br />
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<br />
1 1/2 cups shredded or cubed mozzarella or Monterey Jack cheese (or use your favourite)<br />
<br />
½ cup feta cheese, crumbled<br />
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<br />
Dressing:<br />
<br />
4 Tablespoons balsamic vinegar<br />
<br />
5 garlic cloves, finely minced<br />
<br />
½ teaspoons coarse sea salt<br />
<br />
¼ teaspoons freshly ground black pepper<br />
<br />
1/2 cup extra virgin olive oil<br />
<br />
1 1/2 tablespoons dried basil (can substitute 1 cup fresh basil)<br />
<br />
<br />
<br />
<br />
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<div style="text-align: center;">Heat a large pot of water to a boil. Cook pasta till el-dente, according to package directions.</div><div style="text-align: center;"> Drain and set aside until needed (pretty much right away!)</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/AVvXsEiSXQb3sOcw4VnvTGDxguvYpPVeZW2uGQS8R4c5H8wqO5wCVfzyvkhi5jddRVe6PF1VftwMVQJjQXOsjZkgFsUolXa0WRkubE9lcNp6-EjgT0a5QKaFe8ju3h2ruyYXvvfNqJnBPDo7-Zc/s1600-h/DSC03158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXQb3sOcw4VnvTGDxguvYpPVeZW2uGQS8R4c5H8wqO5wCVfzyvkhi5jddRVe6PF1VftwMVQJjQXOsjZkgFsUolXa0WRkubE9lcNp6-EjgT0a5QKaFe8ju3h2ruyYXvvfNqJnBPDo7-Zc/s320/DSC03158.JPG" vt="true" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">While water is heating, whisk together vinegar, garlic, basil, salt and pepper in a small bowl. Whisk in the olive oil and set aside.</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/AVvXsEg6bCvi3AxAyBdkNAe4d5ZDSzbY5C6pwwzNwt1OtQWCwUp1LZcJNEHdQUMR90A68TvNOEK1chb-NBMJYzVS4GDMEPSKybpVoXMefGB8nzVak1_ihJLDefdFbQaHQyPOpA5pNC1sYXDcG2w/s1600-h/DSC03155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bCvi3AxAyBdkNAe4d5ZDSzbY5C6pwwzNwt1OtQWCwUp1LZcJNEHdQUMR90A68TvNOEK1chb-NBMJYzVS4GDMEPSKybpVoXMefGB8nzVak1_ihJLDefdFbQaHQyPOpA5pNC1sYXDcG2w/s320/DSC03155.JPG" vt="true" /></a></div><div style="text-align: center;">I love my garlic press!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TooBPDs4uXAMYhiiqgjNpSPJRB4preki4B_R9qxGW8sPMuFBcxS9PY4AYmtptTGqJxC3veeP26fKiVzYs2p7k3l2HQx9hcO-enz84kYY4nkfIWm3xmAdePmyHd2rJQX8CIfq2ObEGO0/s1600-h/DSC03157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TooBPDs4uXAMYhiiqgjNpSPJRB4preki4B_R9qxGW8sPMuFBcxS9PY4AYmtptTGqJxC3veeP26fKiVzYs2p7k3l2HQx9hcO-enz84kYY4nkfIWm3xmAdePmyHd2rJQX8CIfq2ObEGO0/s320/DSC03157.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">While the pasta is cooking, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium heat and cook the bell pepper for a minute or two, just until tender crisp. Toss in the cooked chicken and broccoli if using, and cook for 1-2 more minutes, until they are heated through.</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/AVvXsEgSkDHwnbyIeeNS0MBmAwGLhE9rhXxJcg_lqtTTbNVJ_uvQZhbFJWelZ99qlNU4zJ0-WHc3IEkweXbMHx2pSIDvviw3ov0FwEMvJs-GVso8tPZYPLlK_-pNu1omp2KBawIJEnAM2-HatFM/s1600-h/DSC03162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkDHwnbyIeeNS0MBmAwGLhE9rhXxJcg_lqtTTbNVJ_uvQZhbFJWelZ99qlNU4zJ0-WHc3IEkweXbMHx2pSIDvviw3ov0FwEMvJs-GVso8tPZYPLlK_-pNu1omp2KBawIJEnAM2-HatFM/s320/DSC03162.JPG" vt="true" /></a></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/AVvXsEjxOEU5KzOttzdOrvnvqAWbNusi9rxgVMJfsaPD7WRywNUkHyAzVHGOmgK5L_UXlU08Rw_YpGCxg7xIRcETWXhQUJy5cXTQ3RzS-7-h0icfUY5VyxJ1-57cmzTpGituZfkDKmxyNIrw2UI/s1600-h/DSC03165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOEU5KzOttzdOrvnvqAWbNusi9rxgVMJfsaPD7WRywNUkHyAzVHGOmgK5L_UXlU08Rw_YpGCxg7xIRcETWXhQUJy5cXTQ3RzS-7-h0icfUY5VyxJ1-57cmzTpGituZfkDKmxyNIrw2UI/s320/DSC03165.JPG" vt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Toss the hot noodles and cheese in the skillet with the red pepper and chicken and mix quickly before the cheese totally melts. Pour the dressing over the top and toss well. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">(I made a TOTAL mess of my stove top when I was tossing!)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeMiYntF1Alb4YMbfbB5t3XDclg5RB8n4izxbOjaGS3QCK4nZYQT6RnvCBl7e0WjnUjAjVadmwrl1RHTiy2Clit2znjt-OU9oThQ4rZO9DeEIUaE9tn7s6Q_JCCAaTwzISpLG0Krd8qk/s1600-h/DSC03166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeMiYntF1Alb4YMbfbB5t3XDclg5RB8n4izxbOjaGS3QCK4nZYQT6RnvCBl7e0WjnUjAjVadmwrl1RHTiy2Clit2znjt-OU9oThQ4rZO9DeEIUaE9tn7s6Q_JCCAaTwzISpLG0Krd8qk/s320/DSC03166.JPG" vt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Serve warm or at room temperature.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9HPP0xZSmFG3qsdXAAQB50ZgEX2z29TkwOin1EP8EnornJGgaYy2VILcvu2Qo9wGhMpBgsu-GHDcGDVWOosCu98kRxttYGcGKYpD0QrLgIYmYtTm_UKFxL5gFY5I9nrq5ao0L6roEBM/s1600-h/DSC03169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9HPP0xZSmFG3qsdXAAQB50ZgEX2z29TkwOin1EP8EnornJGgaYy2VILcvu2Qo9wGhMpBgsu-GHDcGDVWOosCu98kRxttYGcGKYpD0QrLgIYmYtTm_UKFxL5gFY5I9nrq5ao0L6roEBM/s320/DSC03169.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Yummy leftovers for lunch!</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-70114722439747408532010-03-08T18:22:00.000-08:002010-03-08T18:22:16.939-08:00BBQ Chicken Handpie Braids<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjYnEGjohRNzbIC2wLXVRRVh-k6J_hVSMrpGWHl0uGATbETZCbg4RnBtVJTfX3f4JW30KSfBaM-KfUvexVBj8Dz3dr8NIZBfwEj6CVTQf8HwiaJVPEPowUmSSvVRlHy-kcz74gjf09tA/s1600-h/DSC03131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjYnEGjohRNzbIC2wLXVRRVh-k6J_hVSMrpGWHl0uGATbETZCbg4RnBtVJTfX3f4JW30KSfBaM-KfUvexVBj8Dz3dr8NIZBfwEj6CVTQf8HwiaJVPEPowUmSSvVRlHy-kcz74gjf09tA/s320/DSC03131.JPG" /></a></div><br />
I try very hard to take lunch from home every day for my Hubbie and myself. It goes along with trying to eliminate processed and packaged foods from our diet, and most fast food is about as processed and packaged as you can get. I also make lunch for the boys, and one day a week I make lunch for Greg, the cousin who drives our son Mac to guitar lessons once a week. When I can come up with a lunch that works for everyone, that travels well in a lunch bag, that is quick to eat between guitar lessons and school, and tastes pretty darn good to boot, I know I have a keeper. This recipe itself has two little cheats in it, namely a deli roasted chicken from the grocery store, (I didn’t have my usual bag of chicken or turkey precooked in the freezer for just such occasions) and store bought bbq sauce (I am working on a recipe for one that doesn’t involve ketchup for a base or include refined sugar in the ingredient list, but it is a work in progress, I will keep you posted on that one). Other than that though, this recipe fits the bill. Add some fresh veggies or a salad on the side and you are good to go.<br />
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<br />
I saw a rendition of this recipe in a recent post in a new favourite blog, <a href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe</a>. The <a href="http://mykitchencafe.blogspot.com/search?q=chicken+braid">original recipe</a> made one large braid, which I seriously considered making. But, being as I had 5 people to feed lunch to in 3 different places, I wasn’t sure how well slices of this would translate. So, I decided to make individual ones, and they turned out pretty darn cool. They kind of reminded me of the sweet hand pies that are on my “things to cook list”, but a savoury bread based version (ok, it is a bit of a stretch of the imagination, but the idea is sort of the same!) I used ½ a batch of my basic no knead bread dough for the braid part, the recipe for that can be found <a href="http://9cooks.blogspot.com/2009/12/no-knead-bread.html">here</a>. If you have a batch of that already in your fridge, these whip up fairly quickly. I intend to heat up ours in the toaster oven at work, but feel free to eat them right after you cook them. They smell amazing!<br />
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<strong>BBQ Chicken Handpie Braids</strong>:<br />
<br />
Approx. 2 cups shredded chicken (I used 1 deli chicken, skin removed, legs, thighs and wings removed and set aside for another use. The leftover meat, shredded, was about 2 cups)<br />
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1 – 1 ½ cups bbq sauce of choice (our favourite store bought is a spicy and smoky chipotle)<br />
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2 medium onions, sliced, (I caramelized mine while I was getting everything else ready, I am not a huge fan of raw onions, but the original recipe used them raw)<br />
<br />
1 ½ cup grated cheddar cheese (mine was marble, it was what I had in the fridge at the time, substitute cheese of choice!)<br />
<br />
½ batch of no knead bread dough, divided into 6 equal portions<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWc-V-Rlu2sPK_by40HLcQblChhV0xIGSWDQHX_2uNaTyLNxKN-jRS2Israb9XOG1fzGjUcvlFBJx-9y2qqySbtjexUi-yum_kIh8JFtRFzMd13wmT6EC4weFX0jvN5GHc3Jmb_hyAcK8/s1600-h/DSC03118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWc-V-Rlu2sPK_by40HLcQblChhV0xIGSWDQHX_2uNaTyLNxKN-jRS2Israb9XOG1fzGjUcvlFBJx-9y2qqySbtjexUi-yum_kIh8JFtRFzMd13wmT6EC4weFX0jvN5GHc3Jmb_hyAcK8/s320/DSC03118.JPG" /></a></div><br />
<br />
<div style="text-align: center;">Place pizza stone on middle rack in oven, and broiler pan in bottom, as you would for baking a batch of no knead bread. (see recipe <a href="http://9cooks.blogspot.com/2009/12/no-knead-bread.html">here</a> for original technique).</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat oven to 400 degrees F, making sure it comes to full temperature before baking. The Stone needs to get nice and hot.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Take one of the portions of dough, and roll out fairly thin into a rough rectangle shape on a floured cutting board, or work surface, using as much flour as needed to keep it from sticking</div><div style="text-align: center;"> to your hands and the rolling pin.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyKuwXQ-Adc7fUfLP7HkhfkuvvRTuVyG2e1R7vpu2iOwcs5uOefgUAskQEhP3roYvX595jd_av2tY0jt_SY0rKLf7Fb4fkC_JaomODs8LYo13AWR7Oueb4WeooePc9aor4AWjWUVV5Iw/s1600-h/DSC03121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyKuwXQ-Adc7fUfLP7HkhfkuvvRTuVyG2e1R7vpu2iOwcs5uOefgUAskQEhP3roYvX595jd_av2tY0jt_SY0rKLf7Fb4fkC_JaomODs8LYo13AWR7Oueb4WeooePc9aor4AWjWUVV5Iw/s320/DSC03121.JPG" /></a></div><div style="text-align: center;">Cut 5-7 slits along each long side of the rectangle, leaving about 1/3 of the dough uncut in the center.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6wz-PSGbk7ZDqc91b1_MlwBmtqS-FSDwuHrJQ35Bf-ZcKBtMonog0rGL7j_inGGGA-kFQgSBYK_IfThymihkya0dJf7S1klXe8v5bJcb0g4WuDZXycSMjvdUZwj1AjgnPQnOmkng0qs/s1600-h/DSC03119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6wz-PSGbk7ZDqc91b1_MlwBmtqS-FSDwuHrJQ35Bf-ZcKBtMonog0rGL7j_inGGGA-kFQgSBYK_IfThymihkya0dJf7S1klXe8v5bJcb0g4WuDZXycSMjvdUZwj1AjgnPQnOmkng0qs/s320/DSC03119.JPG" /></a></div><div style="text-align: center;">(Oops! Can you tell I didn't use the same hand pie for all the pictures?)</div><div style="text-align: center;">Starting with the bbq sauce, layer your ingredients along the middle strip.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBqXWTtsGQyPaddLTrwjSVdTFSTKuJcjY94cOlPk55sfjpz_eI2cjf0HqXWYe7qTc87MQvWVxdaIOaKDOUORX_f6r83yfH1gkYPhu6SqPXa28JAxSPiJPFNJBOqajmmPixyGjNv5j7P0/s1600-h/DSC03122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPBqXWTtsGQyPaddLTrwjSVdTFSTKuJcjY94cOlPk55sfjpz_eI2cjf0HqXWYe7qTc87MQvWVxdaIOaKDOUORX_f6r83yfH1gkYPhu6SqPXa28JAxSPiJPFNJBOqajmmPixyGjNv5j7P0/s320/DSC03122.JPG" /></a></div><div style="text-align: center;">Then the chicken</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQY23F51WaWEL0wZ2Ryl2hj3oqjckAgYe2lHEn7ObjhIpuEgV2v9WtyB2tpS5L7NlOeqpg86pEpYQwzDy5WFPWqjhOES27evHOiB2sixGWtf-e8bzkgdhb_jaWXThRtPT7h0NkJY8LJA/s1600-h/DSC03123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQY23F51WaWEL0wZ2Ryl2hj3oqjckAgYe2lHEn7ObjhIpuEgV2v9WtyB2tpS5L7NlOeqpg86pEpYQwzDy5WFPWqjhOES27evHOiB2sixGWtf-e8bzkgdhb_jaWXThRtPT7h0NkJY8LJA/s320/DSC03123.JPG" /></a></div><div style="text-align: center;">Then the onions</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3LQGSJphMvnflJAeacgEXYy6nu0LcwySC2WQu3yBLbbiDOKbIxrJyR9hRW0khBeBdVOIQHbCOVLceZgjA18YMdDHPCU-0bErJmOCKoM58vtXqxcrkK9l4UfKDlywq0u8rBionTJQjUPA/s1600-h/DSC03124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3LQGSJphMvnflJAeacgEXYy6nu0LcwySC2WQu3yBLbbiDOKbIxrJyR9hRW0khBeBdVOIQHbCOVLceZgjA18YMdDHPCU-0bErJmOCKoM58vtXqxcrkK9l4UfKDlywq0u8rBionTJQjUPA/s320/DSC03124.JPG" /></a></div><div style="text-align: center;">Then the cheese.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRU0SxkQoHBDVmKtVwaou956lIjYWitCkGlNp59DNOPAcHqCLac3sgANmP8VGPIeld9MWb2lW0FWWhU-94jYOTM3zM2AT2SmewHcaG92gV8LLKRCe97JBTFJ7onzRQ-gRBYGhSIrVMAnA/s1600-h/DSC03125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRU0SxkQoHBDVmKtVwaou956lIjYWitCkGlNp59DNOPAcHqCLac3sgANmP8VGPIeld9MWb2lW0FWWhU-94jYOTM3zM2AT2SmewHcaG92gV8LLKRCe97JBTFJ7onzRQ-gRBYGhSIrVMAnA/s320/DSC03125.JPG" /></a></div><div style="text-align: center;">Now start the braid. Lift the strips and gently stretch and fold them across to the opposite side, starting at one end, alternating sides until you get to the bottom. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrvg8SnG1qNBnoPpiCVZQFtx7Sqs8fXZAFHMU5mcedTl5su2l7lg12X03adasdYowXhQnQUJjVfvES6drMLXlB1g97F5mJT1P5bNnKujLnQH_mKkl-9h-2ek3fUNdmPFm7E4b1lUTQvI/s1600-h/DSC03126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrvg8SnG1qNBnoPpiCVZQFtx7Sqs8fXZAFHMU5mcedTl5su2l7lg12X03adasdYowXhQnQUJjVfvES6drMLXlB1g97F5mJT1P5bNnKujLnQH_mKkl-9h-2ek3fUNdmPFm7E4b1lUTQvI/s320/DSC03126.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpJ9N-rwC_omNtwUtG5K8rTnI36O1pdsiYLOUnfXJoxGuYM6ocasj3sTOhcJuJhr-iz97sDosjEVbYYOP8aq8ydRi8srLVXUvDB8PirLkUW5rsS4jd48qxOdZ3l7tpHALlfB0mWontYk/s1600-h/DSC03127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpJ9N-rwC_omNtwUtG5K8rTnI36O1pdsiYLOUnfXJoxGuYM6ocasj3sTOhcJuJhr-iz97sDosjEVbYYOP8aq8ydRi8srLVXUvDB8PirLkUW5rsS4jd48qxOdZ3l7tpHALlfB0mWontYk/s320/DSC03127.JPG" /></a></div><div style="text-align: center;">Tuck the last two strips under to complete the braid. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBaeFPGHVIIh9-1bmDoQJHGlIc-hb-QlIpDRSo7pmoI21qmSiDtGVIhTwyAiPwupvVdJ_sVoliANw0cF-R_amMaU80Vortb4FfPejd1u6HHCwnSfXjKXb-sGaAmWJHZUjkwz5VXri4fU/s1600-h/DSC03128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBaeFPGHVIIh9-1bmDoQJHGlIc-hb-QlIpDRSo7pmoI21qmSiDtGVIhTwyAiPwupvVdJ_sVoliANw0cF-R_amMaU80Vortb4FfPejd1u6HHCwnSfXjKXb-sGaAmWJHZUjkwz5VXri4fU/s320/DSC03128.JPG" /></a></div><div style="text-align: center;">Carefully lift and place on parchment covered cookie pan with sides. </div><div style="text-align: center;">(the parchment paper, while not necessary, makes cleaning up very easy, as anything that leaks out of the hand pies does not stick and burn to your pan!) </div><div style="text-align: center;">Continue with the rest of the dough til all 6 are complete. My pan is quite large, and fit all 6 quite nicely.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOfPeeG0t0idGT1vQIOZToLC0TuDy4jrQWszZ7muZNtXX1-nCQAZOlJKIpRefwBBtl7hV06GHZPoK_rFjMw6javaLn31RmrwZhUMnn8iuLip9BofKbA7gNWSILID7I4ewkYjufK_muOo/s1600-h/DSC03129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOfPeeG0t0idGT1vQIOZToLC0TuDy4jrQWszZ7muZNtXX1-nCQAZOlJKIpRefwBBtl7hV06GHZPoK_rFjMw6javaLn31RmrwZhUMnn8iuLip9BofKbA7gNWSILID7I4ewkYjufK_muOo/s320/DSC03129.JPG" /></a></div><div style="text-align: center;">Fill a measuring cup with 1 ½ cups of very hot tap water. Place pan with hand pies on the pizza stone and quickly pour hot tap water into broiler pan in bottom of oven. Close door quickly to retain heat and steam. Cook in preheated 400 degree F oven for 30-35 minutes, or until nicely browned and bubbling.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWALSwNIhgXe-zFBlIU-PBu_R48dA8fkYWWJvIDdQ9S4PLLaF7I-FI_qvdHMx-BKY8tIn6rUnSYMDY9S7ktGeGWIt0eRalvrsDUl6aAHNgtC9qonUa5Rbsmo4UwSwAgz_JnqEuNbmMdCE/s1600-h/DSC03130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWALSwNIhgXe-zFBlIU-PBu_R48dA8fkYWWJvIDdQ9S4PLLaF7I-FI_qvdHMx-BKY8tIn6rUnSYMDY9S7ktGeGWIt0eRalvrsDUl6aAHNgtC9qonUa5Rbsmo4UwSwAgz_JnqEuNbmMdCE/s320/DSC03130.JPG" /></a></div><div style="text-align: center;">Enjoy carefully! Filling will be very hot!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-J7dO4efJ8WieYPAGKSCfPmmei0nBOpYuhfxSHrMhHG82S6ZKw7I8cun-NQD5w-41h_rQRGki6pzBq9C-AwtWP4D_2eNKh0S3ek9y-CtvHb1DMY-7L-Mc4ADsQU0pvGqZMroQ7HjUB0/s1600-h/DSC03138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-J7dO4efJ8WieYPAGKSCfPmmei0nBOpYuhfxSHrMhHG82S6ZKw7I8cun-NQD5w-41h_rQRGki6pzBq9C-AwtWP4D_2eNKh0S3ek9y-CtvHb1DMY-7L-Mc4ADsQU0pvGqZMroQ7HjUB0/s320/DSC03138.JPG" /></a></div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-52746985430248684502010-03-04T13:34:00.000-08:002010-03-04T13:34:36.216-08:00Quinoa Pudding with Strawberries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgYogwUgdK0leFZwInZEJPEWmbywbnB4W4h8QJmlHQb23M5KbXlOlBpxZoevMwEWmpOuZxIPspzBAL88GZrLTUZa-9Oiv-iMUo7i767tQhKMzDGjfJY4NJ_2iZ5uRVKKRfmrdQGFA_58/s1600-h/DSC03111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgYogwUgdK0leFZwInZEJPEWmbywbnB4W4h8QJmlHQb23M5KbXlOlBpxZoevMwEWmpOuZxIPspzBAL88GZrLTUZa-9Oiv-iMUo7i767tQhKMzDGjfJY4NJ_2iZ5uRVKKRfmrdQGFA_58/s320/DSC03111.JPG" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;">I came across this recipe in the same way as I come across most new recipes, while looking for something completely different. (actually I was searching for a recipe for a homemade Clif Bar, which I found, and may post about later, but that is another story, for another day—stay tuned!) Anyway, during my search, I came across a new(to me) blog called <a href="http://cannelle-vanille.blogspot.com/">Cannelle et Vanille</a>. It could be a new favourite. I blissfully browsed until I found this recipe, and promptly wanted to go for a picnic on the beach, and make this pudding, not necessarily in that order. The pictures were brilliant, and the pudding inspired. Being the beginning of March, in Southern Ontario, and no tropical vacation in sight, I had to make do with the pudding, and alas, no picnic. The pudding however, did not disappoint. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWYufmnxa1gdi_ggw7OfhvBv4Jn_wB-VnkDNQ032zD9VEuZWamKwO8HIJPiBTaHbLk-z25GHYbAIyA4rKhQ588baQ22xfS6oDFhzCyhGTqB156H7Z5NR8p9zyURzOlCdt5tTPpvNPTZU/s1600-h/DSC03089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWYufmnxa1gdi_ggw7OfhvBv4Jn_wB-VnkDNQ032zD9VEuZWamKwO8HIJPiBTaHbLk-z25GHYbAIyA4rKhQ588baQ22xfS6oDFhzCyhGTqB156H7Z5NR8p9zyURzOlCdt5tTPpvNPTZU/s320/DSC03089.JPG" /></a></div><div style="text-align: center;">For those of you not familiar with quinoa, it is a tiny grain from south America, and has been around for some 6000 years. I have been enjoying it myself for at least 10 years, having experimented with it back in my vegetarian days for its high protein content. This, however, is the first time I have made a dessert type recipe with it, and I am very pleased with the results. Why did I not think of this before?? The grain lends an earthy flavour to the underlying familiarity of rice pudding, similar, but completely different at the same time. An old grain in a whole new light!</div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I changed it a wee bit, (quelle suprise) but the results were very yummy. In my quest to reduce the amount of refined products (ie: refined sugar, white flour, processed foods) from my family’s plates, I substituted maple syrup for the brown sugar, feel free to change it back if you like! The original recipe called for 3 cups of whole milk, and 1 cup of heavy cream, which was optional. I had 1% milk in my fridge, plus a cup of heavy cream lurking in there as well (doesn’t everyone???) so I used 2 cups of 1% plus the one cup of heavy cream, eliminating the 4th cup of liquid altogether. My resulting pudding was nice and moist, but not overly runny. Adjust the amounts of liquid to suit your tastes. I also left the chopped pistachios from the origional off the top of the pudding, as I did not have any. Again, feel free to add them back! The strawberries stayed, they were a great addition.</div><div style="text-align: center;"><br />
</div><strong>Quinoa Pudding</strong>, my adaptation. Original recipe <a href="http://cannelle-vanille.blogspot.com/2010/02/quinoa-pudding-and-walk-on-beach.html">here</a>.<br />
<br />
2 cups 1% milk<br />
<br />
1 cup heavy cream <br />
<br />
1 vanilla bean, sliced open and scraped (I only had a half of a bean, so I added a tsp of vanilla extract as well, you could just substitute 2 tsp vanilla extract)<br />
<br />
1/4 cup maple syrup<br />
<br />
pinch of salt<br />
<br />
1 cup quinoa<br />
<br />
<strong>Berry Topping:</strong><br />
<br />
1 quart strawberries<br />
<br />
1 Tbsp maple syrup<br />
<br />
<br />
<br />
<div style="text-align: center;">Cut up the strawberries and toss with maple syrup. Let them stand at room temperature until they start to release some of their juices, 1/2 to 1 hr. Set aside and use to top the quinoa once it is cooked.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Rinse the quinoa in a fine meshed strainer with cold water for a minute or so, and set aside to drain.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaFiW5lDjg2sOGiJJuT0qJiU-pY_VeeP2Q1jgKhIvGDfykhAHxe6Kp5BbWLPzp21Hqs3_iIwmsigjUknVH6d9XZUrj8b655AIu7_9n2ww1l1iGJYtESU2960kQXE_qdtAxKffECiuvIs/s1600-h/DSC03079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaFiW5lDjg2sOGiJJuT0qJiU-pY_VeeP2Q1jgKhIvGDfykhAHxe6Kp5BbWLPzp21Hqs3_iIwmsigjUknVH6d9XZUrj8b655AIu7_9n2ww1l1iGJYtESU2960kQXE_qdtAxKffECiuvIs/s320/DSC03079.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In a medium pot, combine the milk and cream.</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/AVvXsEhZUFxcJXYAKyRud7hH4gRF5hQXXEqaYWjWDGPfesieV_wJgdvaBC_gOPEV3My7mfgB7R3IWB1KUvJjmOX7gZ1pqDTPqKNE9HL_UUh-bBKP67JFaKp2CPiUgPIzqJKDQ3rySVc75PQT6jo/s1600-h/DSC03080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUFxcJXYAKyRud7hH4gRF5hQXXEqaYWjWDGPfesieV_wJgdvaBC_gOPEV3My7mfgB7R3IWB1KUvJjmOX7gZ1pqDTPqKNE9HL_UUh-bBKP67JFaKp2CPiUgPIzqJKDQ3rySVc75PQT6jo/s320/DSC03080.JPG" /></a></div><div style="text-align: center;"> maple syrup, </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/AVvXsEjP1tYQCUH-PYMzme5ntAxj7q9e4O9fhfqb99eVVYwpJelK0iY1o0mfZG8BNwGz3Kct0IMZqLd7Kt4BKZjcD3lMN0iQAJJS08uhnLuwX4SegtwYCWaindhOOHJ8HB7_-mDii-UN9b-z6yM/s1600-h/DSC03083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1tYQCUH-PYMzme5ntAxj7q9e4O9fhfqb99eVVYwpJelK0iY1o0mfZG8BNwGz3Kct0IMZqLd7Kt4BKZjcD3lMN0iQAJJS08uhnLuwX4SegtwYCWaindhOOHJ8HB7_-mDii-UN9b-z6yM/s320/DSC03083.JPG" /></a></div><div style="text-align: center;">and scraped vanilla bean, (and or vanilla extract)</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/AVvXsEgVb5bFdflt1V37JUZlyS8B5c9AuFqLmOfmH0QcwS5L14usBhORpjUcLXzfBNk8jTc083kzRlFZhjAxpz44PYny2Mogot3TrWkLMFd9at9AdnC9BuqzimTnrwrgjsRsZy8U0Oq3JJtoLjA/s1600-h/DSC03082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVb5bFdflt1V37JUZlyS8B5c9AuFqLmOfmH0QcwS5L14usBhORpjUcLXzfBNk8jTc083kzRlFZhjAxpz44PYny2Mogot3TrWkLMFd9at9AdnC9BuqzimTnrwrgjsRsZy8U0Oq3JJtoLjA/s320/DSC03082.JPG" /></a></div><div style="text-align: center;">and heat to a simmer. </div><div style="text-align: center;">Add quinoa, and stir to combine. (Check out the little black flecks of vanilla bean swimming in the pot!)</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/AVvXsEhcENCB6MpgS0YWvpcUugejWlQ9-igXJT5o3ueDdRMoS-Z4c4XVUqmN6mfKz4nEBpuR3CfJ0eyf6Zi0ywJAmyCVrQkhyphenhyphenvQ2er82Iq9s0KH5jA-4OCby8b4IFvK_OOcVQj2DS43El_HJnyQ/s1600-h/DSC03091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcENCB6MpgS0YWvpcUugejWlQ9-igXJT5o3ueDdRMoS-Z4c4XVUqmN6mfKz4nEBpuR3CfJ0eyf6Zi0ywJAmyCVrQkhyphenhyphenvQ2er82Iq9s0KH5jA-4OCby8b4IFvK_OOcVQj2DS43El_HJnyQ/s320/DSC03091.JPG" /></a></div><div style="text-align: center;">Reduce heat to medium low and cook for about 30 minutes (mine took more like 40 minutes, but I think the heat was too low, closer to medium would have been better) Stir every few minutes, until the grain absorbs most of the milk mixture and is tender.</div><div style="text-align: center;">It should go from this:</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/AVvXsEjP-r7K3d34yT_V9nmU84Y70oTV7XoNXX72su1nnjx49d3NdE6rzX1onaFD4iSRzonh6pwfx0euWfNLWxjYHW_ic5MB7zfw5Evz-k6FPkktftLyoI1gB78dYdVtjaxD8nm1eOr7bkhdMyA/s1600-h/DSC03092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-r7K3d34yT_V9nmU84Y70oTV7XoNXX72su1nnjx49d3NdE6rzX1onaFD4iSRzonh6pwfx0euWfNLWxjYHW_ic5MB7zfw5Evz-k6FPkktftLyoI1gB78dYdVtjaxD8nm1eOr7bkhdMyA/s320/DSC03092.JPG" /></a></div><div style="text-align: center;">to this:</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/AVvXsEicDvmFV2Zv4MMy3mLH4fjIV-oUlR7oaROp9ZcUVyPdUqulsu8CL0PxmANxrGPNoBXe34r0YzGiOKOwyMDLwMrg-Sr1Y-m_ay2Q4nAxHBHFJUwReKVekGKHXoB2FGM_JE-Lo0F5xViQVyA/s1600-h/DSC03101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDvmFV2Zv4MMy3mLH4fjIV-oUlR7oaROp9ZcUVyPdUqulsu8CL0PxmANxrGPNoBXe34r0YzGiOKOwyMDLwMrg-Sr1Y-m_ay2Q4nAxHBHFJUwReKVekGKHXoB2FGM_JE-Lo0F5xViQVyA/s320/DSC03101.JPG" /></a></div><div style="text-align: center;"> As it cooled it absorbed all of the liquid, becoming quite thick and creamy.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bYEl1Z3Lg0MlVrAqkLP7jE2o1u9Mo9kyeDUKLTyPcsZmWSMm9di_5iXrAFAHfTUsG-yKJI0A9suaWaEtFS6HRg6A4LHeM9ptcP18paassHfElpAHX79Lx0sAUcFt4Zd989e3usdJmNQ/s1600-h/DSC03112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bYEl1Z3Lg0MlVrAqkLP7jE2o1u9Mo9kyeDUKLTyPcsZmWSMm9di_5iXrAFAHfTUsG-yKJI0A9suaWaEtFS6HRg6A4LHeM9ptcP18paassHfElpAHX79Lx0sAUcFt4Zd989e3usdJmNQ/s320/DSC03112.JPG" /></a></div><div style="text-align: center;">Top with strawberries and enjoy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQ8soAiFNKkNXCGkkOxXWboDWRmHU7EPJczSarqHq4KGrai3EFEMLUtvMK4YzRFYIeVjctobzB-Xsc1CSrV_i4T49lQEsR489_ttjkMLxf1LlcVrN5XHqm3nn7YXDB6d5A15KerDTG9k/s1600-h/DSC03114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQ8soAiFNKkNXCGkkOxXWboDWRmHU7EPJczSarqHq4KGrai3EFEMLUtvMK4YzRFYIeVjctobzB-Xsc1CSrV_i4T49lQEsR489_ttjkMLxf1LlcVrN5XHqm3nn7YXDB6d5A15KerDTG9k/s320/DSC03114.JPG" /></a></div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-58248483616946979322010-03-03T19:10:00.000-08:002010-03-03T19:10:16.979-08:00Roasted Sweet Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8JBnLzKL2KvqL4tYDEME2TmgIUzz0UGeApxDaXMStYI31C2k6Gr1dJUO1VQ4F3o1aIyJiPCvIiP_lr4Klf3Tw8_duhSW7NDE-grEiIZ4p9iZCOTg6p8W65Y92YgKd5mo4wsXd5LmBEg/s1600-h/DSC03110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8JBnLzKL2KvqL4tYDEME2TmgIUzz0UGeApxDaXMStYI31C2k6Gr1dJUO1VQ4F3o1aIyJiPCvIiP_lr4Klf3Tw8_duhSW7NDE-grEiIZ4p9iZCOTg6p8W65Y92YgKd5mo4wsXd5LmBEg/s320/DSC03110.JPG" /></a></div>Sweet potatoes are one of my favourite foods. I think I could eat them every day and not get sick of them. As long as they are cooked right that is...not the boiled, water-logged flavourless sort, or the ones dressed up with so much sugar and marshmallows that they become unrecognizable. No, just the plain simple sweet potato, baked or roasted in the oven, maybe dressed up with a wee bit of olive oil, fresh ground pepper and salt, or if I am feeling adventurous, a slight sprinkle of curry powder, but not much else. The oven is really all that is needed to bring out the flavour of this wonderful root vegetable. Baked used to be my favourite, in oven or the barbeque, wrapped in foil, it is one of the easiest (and healthiest) side dishes around. Being rich in complex carbs, beta carotene and vitamin c, it stands head and shoulders above most other vegetables on a nutritional scale. What is not to love?? But, I think the best way, my favourite by far, is roasting. When you chop them up and roast them, they reach new heights of flavour, carmeley and smoky sweet. My mouth is watering just writing this, I cannot wait for them to be out of the oven! I don’t peel mine, you can if you wish, but it is not necessary. Just give them a good scrub before chopping and you are good to go.<br />
<br />
<br />
<strong>Roasted Sweet Potatoes</strong>:<br />
<br />
3 lbs of sweet potatoes<br />
<br />
Olive oil<br />
<br />
Coarse sea salt<br />
<br />
Freshly ground black pepper<br />
<br />
<br />
<br />
<div style="text-align: center;">Preheat oven to 375 deg. F</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Chop your sweet potatoes up in to chunks, and place on a large baking sheet with sides.</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/AVvXsEgS4Ojx7ueHLYk2cTU4X0GS3STLZWmSN4n3aixqYuivZQT0_cKzt8sk3r-9ijqsXgqlAIu2HmnxIsUd5B-tAu7z7V2mrN9t-dLhxIR6vRFJ52dChnK9I2Md7nxog_IWh44aa-hMOJyOY3k/s1600-h/DSC03093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4Ojx7ueHLYk2cTU4X0GS3STLZWmSN4n3aixqYuivZQT0_cKzt8sk3r-9ijqsXgqlAIu2HmnxIsUd5B-tAu7z7V2mrN9t-dLhxIR6vRFJ52dChnK9I2Md7nxog_IWh44aa-hMOJyOY3k/s320/DSC03093.JPG" /></a></div><div style="text-align: center;"> Drizzle with olive oil (I usually drizzle a big “s” pattern over the pan, maybe 2 tablespoons ish?) </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uKAEnf3-IRXlclm_smykSGg0XNm3y1cSkQwmfmDpjPt38yNzy3-4OIfXUfA5aqNrciH_nyyptdSiasSkZD15qzwu-h-SfRs_sCNvPwo-0RVi2nXzhy8rHCkkWlJfba4k1Eb3ETUvYHc/s1600-h/DSC03095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uKAEnf3-IRXlclm_smykSGg0XNm3y1cSkQwmfmDpjPt38yNzy3-4OIfXUfA5aqNrciH_nyyptdSiasSkZD15qzwu-h-SfRs_sCNvPwo-0RVi2nXzhy8rHCkkWlJfba4k1Eb3ETUvYHc/s320/DSC03095.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">and sprinkle with sea salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxstmfJC1egJOcwwK7Lm02lkftBR2NPiHOwXsiVpwC7LaLCT5VI-ALpjERHSmeJqNhGZ2u5SDKU3I81PPW2k9Jc_xKnivcANETQpVb7-NBnMEOkjDrOA3Z7X3l9YadE-Pa5_HvuqGBQ4/s1600-h/DSC03097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxstmfJC1egJOcwwK7Lm02lkftBR2NPiHOwXsiVpwC7LaLCT5VI-ALpjERHSmeJqNhGZ2u5SDKU3I81PPW2k9Jc_xKnivcANETQpVb7-NBnMEOkjDrOA3Z7X3l9YadE-Pa5_HvuqGBQ4/s320/DSC03097.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"> and black pepper to taste (it is hard to use a pepper grinder and take a picture!)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7ROmvgBNZBSZUk8EueeNq1K5Cb_uzXx5MWOUmlnww_9cI7n70Jm7LYE-1UQVGs-qQZBJaYGEQcF_cWmV3i7W5ARJC8opUQW27n8drd1TjxufDUhXjHR36988rS3Zn_v_JfNL8b1Cemo/s1600-h/DSC03098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7ROmvgBNZBSZUk8EueeNq1K5Cb_uzXx5MWOUmlnww_9cI7n70Jm7LYE-1UQVGs-qQZBJaYGEQcF_cWmV3i7W5ARJC8opUQW27n8drd1TjxufDUhXjHR36988rS3Zn_v_JfNL8b1Cemo/s320/DSC03098.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Mix up to distribute oil, salt and pepper. ( I use my hands, it works better!) </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpL8xxA2c_F859Te6pP27sVn-yb7Edp05gnHcfetECpmkkqGYq5vc66p7o2NxWPDyyUM8oNcKmluDo8weAjdRTjEZ8WOv5IeNGY6G69r-FN2YGc4ykwkulTkJDrL_sj6g6ttMxJ7UetU/s1600-h/DSC03099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpL8xxA2c_F859Te6pP27sVn-yb7Edp05gnHcfetECpmkkqGYq5vc66p7o2NxWPDyyUM8oNcKmluDo8weAjdRTjEZ8WOv5IeNGY6G69r-FN2YGc4ykwkulTkJDrL_sj6g6ttMxJ7UetU/s320/DSC03099.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Bake in a preheated oven for approx an hour, until the edges of the chunks start to brown. Stir once or twice during the baking time to loosen them from the pan.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5mJGaPtmjoi8GMJK_hOoG5JwTMBQlF3tfIwD2z4JT5ibaNS6WAQxD42u-rlXy1xT1EQGDHz3dSEBh1LZVld_BpKf91u0uY4P1QN8TaqIkukhfs2225XoGQaZRRle8o_UXN4srT_bcpE/s1600-h/DSC03103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5mJGaPtmjoi8GMJK_hOoG5JwTMBQlF3tfIwD2z4JT5ibaNS6WAQxD42u-rlXy1xT1EQGDHz3dSEBh1LZVld_BpKf91u0uY4P1QN8TaqIkukhfs2225XoGQaZRRle8o_UXN4srT_bcpE/s320/DSC03103.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KZiCtWlxIFPP7b4jd7i5vdHFDvc5V0ZRkzebVXh-yvNyblvI4WQcmdkAcksW6uH12lUckt2ZS7PkMZfDnfdVz25yW08cLLY1wmsaw9o1ngUhihQGWqkBVWu2hvG_BQDgChtgfbHwLxY/s1600-h/DSC03104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KZiCtWlxIFPP7b4jd7i5vdHFDvc5V0ZRkzebVXh-yvNyblvI4WQcmdkAcksW6uH12lUckt2ZS7PkMZfDnfdVz25yW08cLLY1wmsaw9o1ngUhihQGWqkBVWu2hvG_BQDgChtgfbHwLxY/s320/DSC03104.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">I served these as a side with some jerk marinated chicken drumsticks and peas. Even Inka the cat wanted a taste!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKi7rSLD7PmjR7-NlPesjkzX5hgfhGY8ss6uTkLxQ6CYLFr1Q_4qryAsZNhYbhmhLtJMGUxHbmPPk1Ksk-TkEqzMx3b3aoP-qaazNjZNH9cEaEOwMBrtcWu-IQEUUWNGLKhla0kfiPh0/s1600-h/DSC03108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsKi7rSLD7PmjR7-NlPesjkzX5hgfhGY8ss6uTkLxQ6CYLFr1Q_4qryAsZNhYbhmhLtJMGUxHbmPPk1Ksk-TkEqzMx3b3aoP-qaazNjZNH9cEaEOwMBrtcWu-IQEUUWNGLKhla0kfiPh0/s320/DSC03108.JPG" /></a></div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-12889012496130383992010-02-16T18:11:00.000-08:002010-02-16T18:11:12.166-08:00Banana Oatmeal Snack Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitx71wTJh5ZoHFAOZARRHgx2-WBPDFynpa9GVw1kXtNMCy6iQrcVQ0VUtmaS0QfEfCByJbS5TInd6424RRNMDDqKaj-0S7toGsNRPJn_ffVXA9UcKBkAyndL2uyWl9bZ6b_akIjW2YuJ4/s1600-h/DSC02958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitx71wTJh5ZoHFAOZARRHgx2-WBPDFynpa9GVw1kXtNMCy6iQrcVQ0VUtmaS0QfEfCByJbS5TInd6424RRNMDDqKaj-0S7toGsNRPJn_ffVXA9UcKBkAyndL2uyWl9bZ6b_akIjW2YuJ4/s320/DSC02958.JPG" /></a></div><br />
When life gives you a plethora of ripe bananas, make a banana cake! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifG0gigF0iZEYT5WobuqIXcpEvucNfgo7rh1z7uFO6LWjN4gfk2NlBvCP4UOOiisKXnlFarDA0XD9kI8PMzoNUuSWDTEeL2Xi2EDR_rvMmUVWxYlZfX_cRl_X551LhdKMiNW5FqgRGRCI/s1600-h/DSC02959.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifG0gigF0iZEYT5WobuqIXcpEvucNfgo7rh1z7uFO6LWjN4gfk2NlBvCP4UOOiisKXnlFarDA0XD9kI8PMzoNUuSWDTEeL2Xi2EDR_rvMmUVWxYlZfX_cRl_X551LhdKMiNW5FqgRGRCI/s200/DSC02959.JPG" width="150" /></a></div>This week for some reason, we ended up with loads of beautiful spotty brown bananas. (And beautiful red tulips from my hubbie for Valentines, but that is not what we are here to talk about now, is it??) I was also lucky enough to receive a bottle of vanilla, straight from Mexico, from--let me make sure I have this right--Dave, my vanilla guy. Now, super ripe bananas, plus some heavenly smelling vanilla (Muchas gracias, Dave!) to me, are two darn good reasons to bake something. (Like I need a reason to bake...) I made banana bread just last week, so something else banana-ey was called for. (is that even a word??) <a href="http://mymuffinthursdays.blogspot.com/">My Muffin Thursday’s Blog</a> had a very nice Banana Crumble Snack Cake, perfectly suited to the occasion. I have been trying to cut down on the refined sugar and white flour that I use in my baking lately, so I did some substituting with the large pail of honey that my veggie guy Shawn procured for me from the market. I changed the white flour to whole wheat, so with the oats there is a good dose of whole grains in it as well. The result is a somewhat virtuous snack cake, while not calorie free, at least with better for you ingredients. Moist, dense and wonderfully banana-ey (there is that word again!) you will never know it is good (ish)for you! The crumble part is the proverbial icing on the cake, definitly do not leave it out! Part way through the cooking time, I was second guessing the addition of the 3rd banana that I added for moisture, it seemed to be taking way too long to cook, and was getting pretty brown around the edges. Make sure you wait until the test toothpick comes out just clean, though, with no batter, just a few moist crumbs showing. It is well worth the wait!<br />
The original recipe is <a href="http://mymuffinthursdays.blogspot.com/2008/12/banana-crumble-snack-cake.html">here</a> if you want to try it unaltered, I am sure it is positively yummy. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SrtWuXkP8iVV_tK8Mvl2-o6Hqa0pycbzSojO-g4r26RRer7O8jyafK3OH0M3IewjecmPsWpLqoSEvn_FXgG07tAz0K07PcQ5n3muGk6RhUPEw4yj5xoJYTj6XXDMuDZMWyEHDCnrXA0/s1600-h/DSC02981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SrtWuXkP8iVV_tK8Mvl2-o6Hqa0pycbzSojO-g4r26RRer7O8jyafK3OH0M3IewjecmPsWpLqoSEvn_FXgG07tAz0K07PcQ5n3muGk6RhUPEw4yj5xoJYTj6XXDMuDZMWyEHDCnrXA0/s320/DSC02981.JPG" /></a></div><strong>Banana Oatmeal Snack Cake</strong> <br />
<br />
1/2c butter, softened<br />
<br />
2/3 cup honey<br />
<br />
2 eggs<br />
<br />
3 large, ripe bananas<br />
<br />
2 tsp vanilla<br />
<br />
½ tsp salt<br />
<br />
1 tsp baking soda<br />
<br />
1 cup whole wheat flour<br />
<br />
1 1/4c old-fashioned rolled oats (not quick or instant, the large flake kind)<br />
<br />
<strong>For the topping:</strong><br />
<br />
1 c old-fashioned oats(same kind as for the batter)<br />
<br />
¼ c honey, softened<br />
<br />
2 Tbsp wh wheat flour<br />
<br />
4Tbsp butter, softened<br />
<br />
<div style="text-align: center;">Directions:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Thoroughly grease a 9" springform pan.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tjuEWMZG-nZjXkze8jjh92n7CHy6Av450IuyIMe1NSPnnEj31EbMjDdhyxma4Xb-3S39iSp97SdZHtCl3vCnCU8mvYLVRPcVC9vpleJTXK3WOPUxzrntGJQDjrGVRvJU3IpjD3zPnEM/s1600-h/DSC02948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tjuEWMZG-nZjXkze8jjh92n7CHy6Av450IuyIMe1NSPnnEj31EbMjDdhyxma4Xb-3S39iSp97SdZHtCl3vCnCU8mvYLVRPcVC9vpleJTXK3WOPUxzrntGJQDjrGVRvJU3IpjD3zPnEM/s320/DSC02948.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Cream together first amounts of butter and honey in a stand mixer until very creamy, at least a minute or two.</div><div style="text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"> Mash bananas</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvcbuJ1Nhq4Z7NyeaQEZd3B3_AScDIfQlMW5AjqwaWoajAa15NWJVFWNiiMEcvVF9w4wdBkt9KR_SpfqpG8s5N6iXV-tWIJVEOwhZOga_MbvoqlrchvLmdX4Yrz5J1mcUJai4Iyh3IcME/s1600-h/DSC02952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvcbuJ1Nhq4Z7NyeaQEZd3B3_AScDIfQlMW5AjqwaWoajAa15NWJVFWNiiMEcvVF9w4wdBkt9KR_SpfqpG8s5N6iXV-tWIJVEOwhZOga_MbvoqlrchvLmdX4Yrz5J1mcUJai4Iyh3IcME/s320/DSC02952.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"> Add to creamed mixture. Add eggs, one at a time, beating till fluffy after each addition. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYa83NfZkIOX4u_kuTXlbNpVWxVg-X5Ful1LzEc3LHf7xicbz-Dmb1gXCD-hHGwyVgvP4MCP0Ac-xWSZNCXLRdzciKMLNE4aTr3HDHvqa8-f2csrUqXzdn-anOOF7Lodq-u907UCDxBU0/s1600-h/DSC02953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYa83NfZkIOX4u_kuTXlbNpVWxVg-X5Ful1LzEc3LHf7xicbz-Dmb1gXCD-hHGwyVgvP4MCP0Ac-xWSZNCXLRdzciKMLNE4aTr3HDHvqa8-f2csrUqXzdn-anOOF7Lodq-u907UCDxBU0/s320/DSC02953.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Add vanilla, beat til combined. Add salt, baking soda, oats and flour into the the batter, and mix til JUST combined. Over mixing will make your cake tough.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7A7VABfnAC8_ZJPLRax5cxOr6wgdw5ocD-V-gAilAdFqHH1114gDD5kNYIdZfbXjFIsmzFZtbThF9iClRRpLrgcerMNpJXkgb8E-l9nmjHkiFR66QD9pnwGeqRQe8VYIEjIaZW9Qot0Q/s1600-h/DSC02955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7A7VABfnAC8_ZJPLRax5cxOr6wgdw5ocD-V-gAilAdFqHH1114gDD5kNYIdZfbXjFIsmzFZtbThF9iClRRpLrgcerMNpJXkgb8E-l9nmjHkiFR66QD9pnwGeqRQe8VYIEjIaZW9Qot0Q/s320/DSC02955.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="text-align: center;">Pour into greased springform pan.</div><div style="text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><strong>For Topping:</strong> Mix together the oats, honey, flour and butter until a crumbly mixture forms. Sprinkle over cake.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinA8KiykD4LptncwXGblQPSeCJpclPrSKU7J6_b5Yk0_mxMZewwb4IWysEzAk1umb4z3STOO_wVeDw_DZi4V4bAQEVXGTZqUGbqnZPAgtP_CBuN4ygfwc9mtBbnLSZNYuylgxv3vNdp94/s1600-h/DSC02957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinA8KiykD4LptncwXGblQPSeCJpclPrSKU7J6_b5Yk0_mxMZewwb4IWysEzAk1umb4z3STOO_wVeDw_DZi4V4bAQEVXGTZqUGbqnZPAgtP_CBuN4ygfwc9mtBbnLSZNYuylgxv3vNdp94/s320/DSC02957.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Bake at 350 degrees for 40-45 minutes or until a toothpick tests just clean. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZN9mZHQWU0R7RetJDYbMKNolx-PiajPUvkxKRNv3VANS2NLD9ejqdv8qA-t4rNvz8qOfazlrdV507tbs4IwpwgU9bw1m_1WVdsQg6l6or_ScRD1j-dzxRAYKwPBLnzVYiO69Cim-Mhs/s1600-h/DSC02962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZN9mZHQWU0R7RetJDYbMKNolx-PiajPUvkxKRNv3VANS2NLD9ejqdv8qA-t4rNvz8qOfazlrdV507tbs4IwpwgU9bw1m_1WVdsQg6l6or_ScRD1j-dzxRAYKwPBLnzVYiO69Cim-Mhs/s320/DSC02962.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Run knife around the outside of the cake to loosen it from the sides as it cools. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFG1Mduep3fsvThyphenhyphenMNPFyjZ93i2djcQwNouPXr2OXv0eQfJTASwxprPWF_KZlPJi6p9BYp97g0R0qMwWZlFhZSKNdxEX-k5gl6DwcXsFTnLeBUrWM3B3IhJERq42nK8f73_JlXBEl6fOA/s1600-h/DSC02968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFG1Mduep3fsvThyphenhyphenMNPFyjZ93i2djcQwNouPXr2OXv0eQfJTASwxprPWF_KZlPJi6p9BYp97g0R0qMwWZlFhZSKNdxEX-k5gl6DwcXsFTnLeBUrWM3B3IhJERq42nK8f73_JlXBEl6fOA/s320/DSC02968.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Let cool in pan for 15 minutes, on a wire rack, then remove outer layer to cool completely, still on the wire rack.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEroxxMDxvOtbTSTepy9ufz6UT1V0nKWQLIzVmybAKccean1lOwhQ92oWRRLNUwkKr3aVzEwkb0mnzFPGHAUt_3itnhr69iZci3rv2L-4c1EhkkCngYsBTbDW_BnlsROYQn2_6orK5dn0/s1600-h/DSC02970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEroxxMDxvOtbTSTepy9ufz6UT1V0nKWQLIzVmybAKccean1lOwhQ92oWRRLNUwkKr3aVzEwkb0mnzFPGHAUt_3itnhr69iZci3rv2L-4c1EhkkCngYsBTbDW_BnlsROYQn2_6orK5dn0/s320/DSC02970.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUkEtxA9WL99w9hYAG5zJPEzc9EAxFCUUoANByDMGgrpyvDQY9VOoiO3QFBjuttR3-IL8woeLhCbhvtU9_gmbMB0DdJlE-e10rCuMz7s0t4957tTgqi48yxAcwHM373QGYK59WNjNk4I/s1600-h/DSC02982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUkEtxA9WL99w9hYAG5zJPEzc9EAxFCUUoANByDMGgrpyvDQY9VOoiO3QFBjuttR3-IL8woeLhCbhvtU9_gmbMB0DdJlE-e10rCuMz7s0t4957tTgqi48yxAcwHM373QGYK59WNjNk4I/s320/DSC02982.JPG" /></a></div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com1tag:blogger.com,1999:blog-7928226525778072057.post-29456190570870810202010-02-14T11:35:00.000-08:002010-02-14T14:29:38.340-08:00Maple Oatmeal Breakfast Risotto<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0Verxcx5-UTlLyikY2qjatrabHVofLxS68RlpkT9Xx4HWKYBg8Upg-7b0m6q88Qah8EE87WIK-QchCoaNw9YkrJUoGUauWwSOdswjAjCJWWTIcLm_-vRAAx8eUFrWrvnM840khEM-tw/s1600-h/DSC02933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0Verxcx5-UTlLyikY2qjatrabHVofLxS68RlpkT9Xx4HWKYBg8Upg-7b0m6q88Qah8EE87WIK-QchCoaNw9YkrJUoGUauWwSOdswjAjCJWWTIcLm_-vRAAx8eUFrWrvnM840khEM-tw/s320/DSC02933.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">For Valentine's day, I always try and make some kind of favourite or special food for each meal of the day.<span style="mso-spacerun: yes;"> </span>With it falling on a Sunday this year, making a real breakfast (not the rushed kind that precedes getting everyone out the door on typical work/school days) was a welcome change.<span style="mso-spacerun: yes;"> </span>When I was browsing a new blog a few weeks ago, I found both a new <a href="http://mykitchencafe.blogspot.com/">blog</a> and a new recipe, (surprise surprise, I know) that was perfect to repeat for today. The original was posted on a previous valentine's day, so it seemed very fitting to make again for my sweethearts on valentine's day.<span style="mso-spacerun: yes;"> </span>The red berries against the creamy grains seem very fitting <span style="mso-spacerun: yes;"> </span>indeed. <span style="mso-spacerun: yes;"> </span>If you like cooked grain breakfast cereals, you are in for a treat.<span style="mso-spacerun: yes;"> </span>We love oatmeal in our house(my hubbie insists on calling it Porridge).<span style="mso-spacerun: yes;"> </span>This takes our humble oatmeal to a whole new level.<span style="mso-spacerun: yes;"> </span>Creamy and just subtly sweet, it is a definite breakfast indulgence, and the cooking method is totally hands off, which is another bonus. This “risotto” is cooked in a rice cooker, and<span style="mso-spacerun: yes;"> </span>I imagine it could be cooked on the stove-top as well. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI24PXM2Nm63ecSHN4JwiXYrWjxEsGp4g2Wmgxk2ReUKEhxH6kb6_urrAPTDiQMjEc4XGM-KIY16MTHzJcqlozOnE-1ApMBr3uWeT_wqs8q7JUmjopmbU-e3XFtW3vhyuTDI8jEfE6afA/s1600-h/DSC02925.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI24PXM2Nm63ecSHN4JwiXYrWjxEsGp4g2Wmgxk2ReUKEhxH6kb6_urrAPTDiQMjEc4XGM-KIY16MTHzJcqlozOnE-1ApMBr3uWeT_wqs8q7JUmjopmbU-e3XFtW3vhyuTDI8jEfE6afA/s200/DSC02925.JPG" width="200" /></a>(With the mess my rice cooker made on my counter this time, I think the next time I make it I may try a stove top method, wow, what a mess!<span style="mso-spacerun: yes;"> )I will post the results and cooking times as soon as I try it!</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="mso-spacerun: yes;"></span>I eliminated a cup of water from the recipe, as I feel this was the issue.<span style="mso-spacerun: yes;"> </span>The recipe below is changed already, the original one is <a href="http://mykitchencafe.blogspot.com/2008/02/red-berry-risotto-oatmeal.html">here</a>.<br />
<br />
I made this this morning, while my sweethearts were in my craft room, making me ultra sweet valentines day cards, do I have great guys, or what!</div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Yummy Maple Oatmeal Breakfast Risotto</strong>, original recipe from <a href="http://mykitchencafe.blogspot.com/">My KitchenCafe Blog</a></div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup steel-ground oatmeal (I used PC Blue Menu Steel Cut Oats)</div></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup Arborio rice</div></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup 2% evaporated milk </div></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 ½<span style="mso-spacerun: yes;"> </span>cups water</div></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 vanilla bean**, scraped (if you don’t have a vanilla bean, substitute 2 tsp vanilla extract) **see notes below</div></div><div class="MsoNormal"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup real maple syrup (or brown sugar)</div></div><div class="MsoNormal">Pinch of<span style="mso-spacerun: yes;"> </span>salt</div><div class="MsoNormal">Berries of choice to top it off (we have used strawberries both times, as that is what i had in the fridge, but you could substitute any kind of fresh or frozen berry, just thaw the frozen ones first)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;">Place all ingredients except for the berries into the rice cooker: </div><div style="text-align: center;">steel cut oats</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/AVvXsEhWPtsYS473J2RxQ4FK8qktzwAcFdaeV3I2l9ESnbEtjBTAcA9YIttwBqKPvimbn5Z-trW0B57mJzw6H4CHv6_ZoErT2ktMeFew9_xMjOHSxpagYe4iaf-Ai7jd0cDKQb7j1jigTmPBLCg/s1600-h/DSC02914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPtsYS473J2RxQ4FK8qktzwAcFdaeV3I2l9ESnbEtjBTAcA9YIttwBqKPvimbn5Z-trW0B57mJzw6H4CHv6_ZoErT2ktMeFew9_xMjOHSxpagYe4iaf-Ai7jd0cDKQb7j1jigTmPBLCg/s320/DSC02914.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Arborio Rice</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEIvGCnvz3GvLHPIoi_V5F7tDDRqPlI2Nz1Zom2o6T8zHUiCUTp8pR4mQEraLv_TX3ayBM6hLbK3ZzijfqRinA-_pOx23K5E09Ak_vPoT63P5iat0bE0HWxoW7umcJDK48AC3QdbBKjM/s1600-h/DSC02915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEIvGCnvz3GvLHPIoi_V5F7tDDRqPlI2Nz1Zom2o6T8zHUiCUTp8pR4mQEraLv_TX3ayBM6hLbK3ZzijfqRinA-_pOx23K5E09Ak_vPoT63P5iat0bE0HWxoW7umcJDK48AC3QdbBKjM/s320/DSC02915.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">2% evaporated milk</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HVkreaOuC6S5BfLGLgSKhPRW5Lp9neK5CiYXr_dH4U7SV1hXl8n3WykDfkuIukuJDmuRS34P5kW9o0P9iMt0mfIAD3q3JZX3U2eFBxKfiYVzt9H0WTCyVidNzJJ__oRDnsnrdPG0pZs/s1600-h/DSC02916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HVkreaOuC6S5BfLGLgSKhPRW5Lp9neK5CiYXr_dH4U7SV1hXl8n3WykDfkuIukuJDmuRS34P5kW9o0P9iMt0mfIAD3q3JZX3U2eFBxKfiYVzt9H0WTCyVidNzJJ__oRDnsnrdPG0pZs/s320/DSC02916.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Yummy maple syrup</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCryEhVaaPon4LwRuJ26mYMk42EOUm1xXvN0N_B3Z1qP_o_1uZK6seGb3oOHhQB7DyzQFXhiDFxt8bq5MBkcotlWCAVGhr099SOg4g_igwgcRc868T0PgW8MaVIdPeybvfDxwA7XpGUA/s1600-h/DSC02917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBCryEhVaaPon4LwRuJ26mYMk42EOUm1xXvN0N_B3Z1qP_o_1uZK6seGb3oOHhQB7DyzQFXhiDFxt8bq5MBkcotlWCAVGhr099SOg4g_igwgcRc868T0PgW8MaVIdPeybvfDxwA7XpGUA/s320/DSC02917.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">vanilla bean</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNS0fGdfZvsDwM_6eYYqThDY9kW64X54GQWMO3tsSBVwz_RaoTWg3taUi50maYIZs5VgxxWfyJ8pdH7tYOMTTbsTa7Ut2IDn0NNUHiDeJnXhcAYaOsiC9itFioKdJgJkhOOV3iie8ja8/s1600-h/DSC02920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNS0fGdfZvsDwM_6eYYqThDY9kW64X54GQWMO3tsSBVwz_RaoTWg3taUi50maYIZs5VgxxWfyJ8pdH7tYOMTTbsTa7Ut2IDn0NNUHiDeJnXhcAYaOsiC9itFioKdJgJkhOOV3iie8ja8/s320/DSC02920.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Then the water and salt (sorry, no pictures here!)</div><div style="text-align: center;">Turn on to cook as per your rice cooker instructions.<span style="mso-spacerun: yes;"> </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGf0N5pkKQjXZiQtPy8GUe5yInZYdQHe5AkNNpJ2CB1lmuvTGVfRtdZNp-THtZ07f0ppygVjmZWDwWXgFsuv2IqcegdpCBlYs6ebEhrulmmXLJYV7TCL2Cf6TWdphO4sCBFRWpfYWFIHY/s1600-h/DSC02921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGf0N5pkKQjXZiQtPy8GUe5yInZYdQHe5AkNNpJ2CB1lmuvTGVfRtdZNp-THtZ07f0ppygVjmZWDwWXgFsuv2IqcegdpCBlYs6ebEhrulmmXLJYV7TCL2Cf6TWdphO4sCBFRWpfYWFIHY/s320/DSC02921.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">When it finishes the cooking cycle, stir well</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvX_aapuYqqMtBewtEVqsZVlZUOtqKnw-NkIb3OTnPumt8Ve0tsPVR2NjDAUYj-2qw6W4a11Aj1JBi6UYX6DRX3tliWB-hp0zj8QwRcNoMz40PzkoDSOwN1_q_oIZ-wBTULOAZ1mLSWbg/s1600-h/DSC02929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvX_aapuYqqMtBewtEVqsZVlZUOtqKnw-NkIb3OTnPumt8Ve0tsPVR2NjDAUYj-2qw6W4a11Aj1JBi6UYX6DRX3tliWB-hp0zj8QwRcNoMz40PzkoDSOwN1_q_oIZ-wBTULOAZ1mLSWbg/s320/DSC02929.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="text-align: center;">Top with berries and milk if so desired, <span style="mso-spacerun: yes;"> </span>and enjoy.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsdvVf2BrCKqGvgJDsIOty8QkfM6Ec8hZkEZAwjrGmx_l7IKz8Xd1TDh4cCrXsUY6p4Ik1bIuASYmq6fj2J7bWgSKWqSAGo_e03fQdycKj9BDPI-mFzWLT0wci42nB2PcxB7uTV2oe9o/s1600-h/DSC02930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsdvVf2BrCKqGvgJDsIOty8QkfM6Ec8hZkEZAwjrGmx_l7IKz8Xd1TDh4cCrXsUY6p4Ik1bIuASYmq6fj2J7bWgSKWqSAGo_e03fQdycKj9BDPI-mFzWLT0wci42nB2PcxB7uTV2oe9o/s320/DSC02930.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCYr7jZVG0jD6jSgPGUy5MdaJ8mW_9pa71slyH3Od1O1fHtlh8XzK5JB7fcvukhJbRjON3KhqyHudruz6j-VtB9PVUzG2d1zjcJ4QV26cjU7fKx3Pf2SQHU7u4jAQdelBjU1KbnFlnDk/s1600-h/DSC02932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCYr7jZVG0jD6jSgPGUy5MdaJ8mW_9pa71slyH3Od1O1fHtlh8XzK5JB7fcvukhJbRjON3KhqyHudruz6j-VtB9PVUzG2d1zjcJ4QV26cjU7fKx3Pf2SQHU7u4jAQdelBjU1KbnFlnDk/s320/DSC02932.JPG" /></a></div><br />
<div style="text-align: center;">**To use a vanilla bean: The fresher the bean the better, mine was getting a wee bit dried out, but still useable. Using a sharp paring type knife, slit the bean from one end to the other</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnhZ0A7zJPLTzr1zazS6ZbOR-JCjkk9_adXeqf26lpIx_eInlzBuT3m_9lmUfeav2T-L70qE9gecuiCvIQpOhFrzTDSZLfQIgPC5heM0wt20gzrymXgUe6TIZuSEI6jjSQdlrJbrWcVo/s1600-h/DSC02918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnhZ0A7zJPLTzr1zazS6ZbOR-JCjkk9_adXeqf26lpIx_eInlzBuT3m_9lmUfeav2T-L70qE9gecuiCvIQpOhFrzTDSZLfQIgPC5heM0wt20gzrymXgUe6TIZuSEI6jjSQdlrJbrWcVo/s320/DSC02918.JPG" /></a></div><div style="text-align: center;">Scrape out the seeds from the pod. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5IKGQs9h4aqp2Op_OQGvb1zry_4SPwFp8tbre29l3n-1RHZuV72nki-K6rs0YtHW8AbvytwP4E32NBd8hSsZnNKTEBUbliEaNYgSmCGfDjbNmc_52PC38Ndf56MPwu3CnZ3BgJOstGFo/s1600-h/DSC02919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5IKGQs9h4aqp2Op_OQGvb1zry_4SPwFp8tbre29l3n-1RHZuV72nki-K6rs0YtHW8AbvytwP4E32NBd8hSsZnNKTEBUbliEaNYgSmCGfDjbNmc_52PC38Ndf56MPwu3CnZ3BgJOstGFo/s320/DSC02919.JPG" /></a></div><div style="text-align: center;">Use seeds in desired recipe.</div><div style="text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Once scraped, I put the beans into a jar with some white sugar, shake it around, and let sit. The beans infuse a wonderful vanilla flavour into your sugar. You can then use it in anything that you would use regular sugar for.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15ShFOxI_uwdPKyiqZ9Ae0rcj_H1V08RLKFI8-giBT65OhvcQnWZ0vkDulNcrd6NbctNX2WeN5__SFiUGiLakg6VQ4pBoADe8OLTdzXkAQaeUH9Nsu9DFdrmwq4UK-KeKU1cwh5X1Isw/s1600-h/DSC02923.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15ShFOxI_uwdPKyiqZ9Ae0rcj_H1V08RLKFI8-giBT65OhvcQnWZ0vkDulNcrd6NbctNX2WeN5__SFiUGiLakg6VQ4pBoADe8OLTdzXkAQaeUH9Nsu9DFdrmwq4UK-KeKU1cwh5X1Isw/s320/DSC02923.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_3gG5FTCnHS-wz6lePsNn30jXkYOmsrb31yn1SPc7jGDpJEuQcZRAYgNjDg7pQYEy4VD8t9d3C6GbCZEL3k0SY6CYwqozfPOOtLSUah8tEpG277zUxRJT07kKo1toDs3naXA5C-9CwY/s1600-h/DSC02924.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_3gG5FTCnHS-wz6lePsNn30jXkYOmsrb31yn1SPc7jGDpJEuQcZRAYgNjDg7pQYEy4VD8t9d3C6GbCZEL3k0SY6CYwqozfPOOtLSUah8tEpG277zUxRJT07kKo1toDs3naXA5C-9CwY/s320/DSC02924.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">E-zine has a good article on using vanilla beans <a href="http://ezinearticles.com/?A-Few-Tips-and-Tricks-For-Using-Vanilla-Beans&id=78490">here</a>.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-11835648708859920502010-01-27T15:37:00.000-08:002010-01-27T15:37:49.764-08:00Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1O21_G2o9zfDhBYdFjIvGDmgKKc-F4Px47DK3hgbsyCoQiK3EFahsabSmzWjIvtwzMvR4omxcBmoWFqqoapkDNEkx0P0-rbnJ81IdOCOAksqWNe5OuciggWJX9OtJ3p_sl41io7z778/s1600-h/DSC02746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1O21_G2o9zfDhBYdFjIvGDmgKKc-F4Px47DK3hgbsyCoQiK3EFahsabSmzWjIvtwzMvR4omxcBmoWFqqoapkDNEkx0P0-rbnJ81IdOCOAksqWNe5OuciggWJX9OtJ3p_sl41io7z778/s320/DSC02746.JPG" /></a><br />
</div><div align="center" class="MsoNormal">When it comes to cookies, the powers that be in my house seem to be a bit picky.<span style="mso-spacerun: yes;"> </span>There are very few recipes that get nominated for repeats.<span style="mso-spacerun: yes;"> </span>I can probably count them on one hand.<span style="mso-spacerun: yes;"> </span>My mom’s peanut butter cookies are in the top 5 for requests (chocolate chip, shortbread, ginger cookies and my latest macaroons make the short list as well).<br />
</div><div align="center" class="MsoNormal">These peanut butter ones are perfect-- creamy, tender, just the right crispy on the outside, with a soft middle that melts in your mouth.<span style="mso-spacerun: yes;"> </span>In<span style="mso-spacerun: yes;"> </span>my early days of baking, I tried a dozen or so recipes, and never came close to<span style="mso-spacerun: yes;"> </span>this one that I grew up with.<span style="mso-spacerun: yes;"> </span>I finally caved and called my mom, and she very kindly dictated the recipe to me over the phone.<span style="mso-spacerun: yes;"> </span>She isn’t quite sure of its original source, she thought maybe from a jar of peanut butter long ago, we may never know.<span style="mso-spacerun: yes;"> If anyone does recognize this recipe, please do tell, I would love to give credit where credit is due. Until then, my mom gets all the praise!) </span>We do know, however, that it is a recipe not to mess with (kind of like my chocolate chip cookies, that after a memorable <a href="http://9cooks.blogspot.com/2010/01/if-it-aint-broke.html">blunder</a>, will NEVER mess with again!)<span style="mso-spacerun: yes;"> </span> And, it is easy peasy to put together.<br />
</div><div align="center" class="MsoNormal">As for peanut butter, I always use Kraft Original Smooth Peanut Butter.<span style="mso-spacerun: yes;"> </span>I am sure other peanut butters would work just as well, maybe even a crunchy version...(I happen to be married to a peanut butter snob though, Kraft Smooth is my hubbie's favourite, and the word crunchy does not appear on his label!) Anyhoo, use your favourite peanut butter, it just should have a nice creamy consistency.<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal">This recipe makes a large batch of cookies, which is never a problem here, but I am sure you could freeze either the dough, or the cookies after they have been baked (or send your leftovers here, I am sure I could come up with a couple of kids to polish them off for you.....)<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="left" class="MsoNormal"><strong>Moms’ Peanut Butter Cookies</strong><br />
</div><div align="left" class="MsoNormal"><br />
</div><div align="left" class="MsoNormal">½ cup butter softened (2 sticks)<br />
</div><div align="left" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZqVQTZkK1mdTQd1MSR8C56OzUkSUZWyPkHL_c7edHekyT3ZOoeAfmU9qC7cezlJ6HwX_6aJX8NSrq36ffTgiTF5GaNSvIRAtOhlkqtVD4UHeqgNPMqB5AUxvK28Tomu80CTUOUoqfs4/s1600-h/DSC02747.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZqVQTZkK1mdTQd1MSR8C56OzUkSUZWyPkHL_c7edHekyT3ZOoeAfmU9qC7cezlJ6HwX_6aJX8NSrq36ffTgiTF5GaNSvIRAtOhlkqtVD4UHeqgNPMqB5AUxvK28Tomu80CTUOUoqfs4/s200/DSC02747.JPG" width="200" /></a>1 ½ cups peanut butter<br />
</div><div align="left" class="MsoNormal">2 eggs<br />
</div><div align="left" class="MsoNormal">1 tsp vanilla<br />
</div><div align="left" class="MsoNormal">1 1/3 cup brown sugar<br />
</div><div align="left" class="MsoNormal">1 cup white sugar<br />
</div><div align="left" class="MsoNormal">2 ½ cups all purpose flour<br />
</div><div align="left" class="MsoNormal">1 tsp baking soda<br />
</div><div align="left" class="MsoNormal">1 tsp salt (I leave this out if my butter is salted)<br />
</div><div align="left" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">In a stand mixer with the paddle attachments, cream together the butter, peanut butter, eggs, vanilla and sugars.<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMFpjMmAEJdR3SUjkThkixxKdWNf6D-Y_zj-yvZIEivcO8IbI4GCET9cl702Aqm0SQPtgrvXS9hkei3n-tLMghUq-A6ll9pdnuFOReiDyxzJ-6DHZLPVc3wLIYhoHE2JKZniEoP-vuTFg/s1600-h/DSC02722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMFpjMmAEJdR3SUjkThkixxKdWNf6D-Y_zj-yvZIEivcO8IbI4GCET9cl702Aqm0SQPtgrvXS9hkei3n-tLMghUq-A6ll9pdnuFOReiDyxzJ-6DHZLPVc3wLIYhoHE2JKZniEoP-vuTFg/s200/DSC02722.JPG" width="200" /></a><br />
</div><div align="center" class="MsoNormal">Let it mix for a few minutes on medium speed to get it nicely combined, and looks like this:<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5PmsdBnsJ-ksnpPXZiurBhjPsryWl_v5OJ2Bkg9fzvLHydkQAf-4FSIaRBqNQiZyNMM2HCkgUWDSBOiX3DVfnmH7ER_1gkJRssOWsBMjjpoWpJUxQRWP-3z2bhT9P_pYH4-whi1d0NE/s1600-h/DSC02723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5PmsdBnsJ-ksnpPXZiurBhjPsryWl_v5OJ2Bkg9fzvLHydkQAf-4FSIaRBqNQiZyNMM2HCkgUWDSBOiX3DVfnmH7ER_1gkJRssOWsBMjjpoWpJUxQRWP-3z2bhT9P_pYH4-whi1d0NE/s200/DSC02723.JPG" width="200" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Turn off mixer, and add in the flour, baking soda and salt (if using).<span style="mso-spacerun: yes;"> </span>With mixer on low, stir to just incorporate the dry ingredients.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTHAHxe-B8id_v_o5xvXC8DR3zwpn2_i7Xjol1McPjtkkUgdxuGEhiGnVTOLH6H4mB1o8kTmJ81gjI3UQ-JiNauo3tnLDwAsDejbC8yqCHXuD8x7B7vN8ZNvLBZycUCGtWL9mY7UhFW4/s1600-h/DSC02724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisTHAHxe-B8id_v_o5xvXC8DR3zwpn2_i7Xjol1McPjtkkUgdxuGEhiGnVTOLH6H4mB1o8kTmJ81gjI3UQ-JiNauo3tnLDwAsDejbC8yqCHXuD8x7B7vN8ZNvLBZycUCGtWL9mY7UhFW4/s200/DSC02724.JPG" width="200" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"> Finish mixing by hand, taking care not to mix too much, over mixing = tough cookies!<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Depending on the stickiness, you may need to chill the dough for an hour or so.<span style="mso-spacerun: yes;"> </span>I have used the dough right away numerous times, and other times have had to chill it.<span style="mso-spacerun: yes;"> </span>If you can roll it into a ball right away, skip the chilling.<span style="mso-spacerun: yes;"> </span>I am thinking the difference may be the moisture content of the butter?<span style="mso-spacerun: yes;"> </span>If you need to chill it, cover the top of the dough with plastic wrap, and place in the fridge for about an hour.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NLJuZlTJFBTOdp8vHyVEEIUL7q6MkxwSfKjp_Q1pQesKM5lRBQKw9i3hfR2tE3wX45PIPy6OFACSD-zveCOE4M6uoSaBZsSjHsRa7OnvZ9MsLggiAEgTFhEX_5pqJ_evkw9ZdorKEPo/s1600-h/DSC02725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NLJuZlTJFBTOdp8vHyVEEIUL7q6MkxwSfKjp_Q1pQesKM5lRBQKw9i3hfR2tE3wX45PIPy6OFACSD-zveCOE4M6uoSaBZsSjHsRa7OnvZ9MsLggiAEgTFhEX_5pqJ_evkw9ZdorKEPo/s200/DSC02725.JPG" width="200" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">(or, if it is nice and chilly out, place outside your back door, like this!)<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyLcAZST2N75wyiTWZflfxpTh8zD6RKR4INWTwdjLVvwJjKF7W2uKKX6znVb9eg3eZDv81QWNmJmIaBjBehEqznTXjjjCYXvugxdgiozW2Vr7v21PJv8qCDLP2puuzbm3UUUOvHXtrlw/s1600-h/DSC02726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyLcAZST2N75wyiTWZflfxpTh8zD6RKR4INWTwdjLVvwJjKF7W2uKKX6znVb9eg3eZDv81QWNmJmIaBjBehEqznTXjjjCYXvugxdgiozW2Vr7v21PJv8qCDLP2puuzbm3UUUOvHXtrlw/s200/DSC02726.JPG" width="200" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Roll the dough, chilled or not, into 1 inch(ish) balls and place 2 inches apart on your ungreased or parchment lined cookie sheet.<span style="mso-spacerun: yes;"> </span>They do spread, so do not crowd your pan!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoAurfMVbmRJSbmlsIBlFzCidnMaWPsJn2KxAanf7Mdzq1D5nmJrT_LQ_wJPqQI5gy7CVQ6tSFcda_fOcaL_aiupg8XZeFbd9_i25tms1Ppxy13TIePPwNFolDvQn-oKIEn5dTswx68U/s1600-h/DSC02737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoAurfMVbmRJSbmlsIBlFzCidnMaWPsJn2KxAanf7Mdzq1D5nmJrT_LQ_wJPqQI5gy7CVQ6tSFcda_fOcaL_aiupg8XZeFbd9_i25tms1Ppxy13TIePPwNFolDvQn-oKIEn5dTswx68U/s200/DSC02737.JPG" width="200" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Dip a fork in sugar,<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4yiRnGAvrawk6XJAljbxBRSD4H_iRP8vH947LImbQscCDZqjLdU4biDpDFg7HXl8uZACTVEM0b2GU0r3cd7NvIwr8smBJs8yUbogIFadCp-BZiWhbvDL4k5yS54gL9ntZdMWkldFstI/s1600-h/DSC02738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4yiRnGAvrawk6XJAljbxBRSD4H_iRP8vH947LImbQscCDZqjLdU4biDpDFg7HXl8uZACTVEM0b2GU0r3cd7NvIwr8smBJs8yUbogIFadCp-BZiWhbvDL4k5yS54gL9ntZdMWkldFstI/s200/DSC02738.JPG" width="200" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">and slightly flatten balls of dough, leaving the fork impression in the top of each cookie.<span style="mso-spacerun: yes;"> </span>Dip the fork in the sugar each time to prevent the fork from sticking.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQzr0MXA3nwmPnA01NSvVlUCA_QeT9sWrRkwfEq7RXMc-jnoG5vJes1CO7n6zLuTXTL7JXCH1TNgitxv8RS3TdoOM2MbE0AuVsqWGaYqiEP_Xj6oMxEBcexhj4uFGLptmPCMv_qSXuJQ/s1600-h/DSC02736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQzr0MXA3nwmPnA01NSvVlUCA_QeT9sWrRkwfEq7RXMc-jnoG5vJes1CO7n6zLuTXTL7JXCH1TNgitxv8RS3TdoOM2MbE0AuVsqWGaYqiEP_Xj6oMxEBcexhj4uFGLptmPCMv_qSXuJQ/s200/DSC02736.JPG" width="200" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Bake in 350 degree oven** for 11-13 minutes, or until the cookies are JUST starting to brown on the outer edges.<span style="mso-spacerun: yes;"> </span><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-giFkTn1MNxe7kSdKUxvvp6rIj4nwibmo-TJDP2kFnayDvP-RH26WRIVQUezYQtrNFI7MHkJZckicw6L588lM6Tzr0SojjDtezrKIo4OgIOPTYf-vfqSsB36XCFsih2DeWxv7br8CMtU/s1600-h/DSC02739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-giFkTn1MNxe7kSdKUxvvp6rIj4nwibmo-TJDP2kFnayDvP-RH26WRIVQUezYQtrNFI7MHkJZckicw6L588lM6Tzr0SojjDtezrKIo4OgIOPTYf-vfqSsB36XCFsih2DeWxv7br8CMtU/s200/DSC02739.JPG" width="200" /></a><br />
</div><div align="center" class="MsoNormal">Let cookies hang out on pan for about 5 minutes before removing to cool on wire racks.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrRdzAhli97tkTGO2ZVroaKNqPXkUk4xG82HHWLcAbiZ3tZoOBICoavVJMJVN9fjjMb-g_XqK-6uZOM1eUVLcswceZxo-3YRsz84N4ctoAIfzivfN9D7WxNhmi2ozf2CJq2P34euj6S4/s1600-h/DSC02740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrRdzAhli97tkTGO2ZVroaKNqPXkUk4xG82HHWLcAbiZ3tZoOBICoavVJMJVN9fjjMb-g_XqK-6uZOM1eUVLcswceZxo-3YRsz84N4ctoAIfzivfN9D7WxNhmi2ozf2CJq2P34euj6S4/s200/DSC02740.JPG" width="200" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Makes about 75 cookies.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">**I recently invested in an oven thermometer, and when my oven is set to 350 degrees, the thermometer inside reads closer to 375 degrees.<span style="mso-spacerun: yes;"> </span>Use your judgement and raise the temp if your first pan of cookies takes longer than 13 minutes to start to brown at the edges.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizt8fUC1kQxvqLde8Br742akZpAH5TYmXJ5JuyphQVVBInltLbdIQ4eAIO-aQZX8oazZwHvigO9-ksBefn-Fua4-8qD-MxRSEuLs6o-35tvq8lcfAHpnqaYU1l3oO7PcMnab-dWnMRLO4/s1600-h/DSC02745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizt8fUC1kQxvqLde8Br742akZpAH5TYmXJ5JuyphQVVBInltLbdIQ4eAIO-aQZX8oazZwHvigO9-ksBefn-Fua4-8qD-MxRSEuLs6o-35tvq8lcfAHpnqaYU1l3oO7PcMnab-dWnMRLO4/s320/DSC02745.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Yes, that is a rare January sunbeam shining on my cookies!<br />
</div><div align="center" class="MsoNormal"><br />
</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-25797651158723584742010-01-26T11:17:00.000-08:002010-04-12T16:22:41.878-07:00Oven Turkey Stew<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg82sp-cQIM0DcL1FanX4MYyIMcV9lob7qcQadHYah8grwLa7P17tZeIgF4EFHcUs_igL5jbDS5qWD-EOedzmFTSvMSBHMLf2xWIdvJzvnq4AJFtHykXcS49hIgpYGkHGVA3B6rK5DI4c/s1600-h/DSC02710.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX08Em45FI9KrBfuiVGQMhJy0Xyrk-JF1xGD4rnX6rCAh5Dr9TAtoBF2_7ZlusOaPV80r9EB2d1WsH204bnPVogFelNuLGH5es7yL9FBTC0d6ouTJlxay3Ov6AJeMByaeTXUIfHrwv-oE/s1600-h/DSC02720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX08Em45FI9KrBfuiVGQMhJy0Xyrk-JF1xGD4rnX6rCAh5Dr9TAtoBF2_7ZlusOaPV80r9EB2d1WsH204bnPVogFelNuLGH5es7yL9FBTC0d6ouTJlxay3Ov6AJeMByaeTXUIfHrwv-oE/s320/DSC02720.JPG" width="320" /></a><br />
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</div><div class="MsoNormal">What is it about cold blustery days that cause one to crave comfort food?<span style="mso-spacerun: yes;"> </span>With the cold rain/snow mixture that we have been experiencing here all day today, turkey stew seemed the perfect remedy to combat the damp chill that overtakes you as soon as you step out the door.<span style="mso-spacerun: yes;"> </span>I stumbled across this <a href="http://www.bcturkey.com/recipes.php?mod=view&recipeid=26&catid=21">recipe</a> a few years ago, and have been making my turkey stew this way ever since.<span style="mso-spacerun: yes;"> </span>You do need a bit of time, being as it cooks for 2-2 ½ hrs in the oven, and the chopping at the beginning adds a good 10 minutes.<span style="mso-spacerun: yes;"> </span>But, if you have a lazy afternoon like I did, this recipe is well worth making. Once it is in the oven, though, you have 2 free hours, to say, watch a movie with a blanket, a cup of tea, a dog curled cozily at your feet, and the fireplace flickering comfortingly in the background. (Ok, in reality, while my stew was in the oven, I was finishing laundry, making beds, unloading and reloading the dishwasher, sweeping the floor, and typing this blog...but the whole movie thing sounds so much better, really!)</div><div class="MsoNormal">I doubled the original recipe, and usually add a bit more veggies than it calls for, as I prefer my stews to be a higher veggie to turkey ratio. The recipe below reflects these changes; adapt the recipe to suit your tastes. I use my large roasting pan, as it makes a substantial amount of stew, and<span style="mso-spacerun: yes;"> </span>it makes great leftovers. <span style="mso-spacerun: yes;"> </span>Feel free to substitute veggies of your choice as well.<span style="mso-spacerun: yes;"> </span>I have, in the past, added mushrooms, chunks of squash, parsnips and sweet potatoes.<span style="mso-spacerun: yes;"> </span>I also omit the coriander in the original recipe, and add sage and rosemary, but again, feel free to use your favourites.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Oven Turkey Stew</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat oven to 375 degrees.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">*If using frozen stock like I did, put it in a pot over medium heat on the stove while you chop the veggies, it will be thawed by the time you need to add it to the stew.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2lbs skinless boneless turkey thighs, cut into bite size cubes ( chicken thighs would do fine as well)</div><div class="MsoNormal">2 medium onions, chopped in chunks</div><div class="MsoNormal">4 large potatoes, washed and cubed</div><div class="MsoNormal">5-6 stalks of celery, chopped</div><div class="MsoNormal">3-4 carrots, sliced</div><div class="MsoNormal">½ of a rutabaga, cut into 1-2 inch cubes</div><div class="MsoNormal">1/3 cup all purpose flour</div><div class="MsoNormal">1 tsp dried thyme</div><div class="MsoNormal">2 tsp dried sage</div><div class="MsoNormal">½ tsp dried crumbled rosemary</div><div class="MsoNormal">1 tsp salt</div><div class="MsoNormal">Fresh ground pepper to taste</div><div class="MsoNormal">3 ½ cups stock (veggie, chicken, whatever you have on hand)</div><div class="MsoNormal">2 bay leaves</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Place all chopped veggies into large roasting pan.<span style="mso-spacerun: yes;"> </span></div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9ttbwzfGRoeb5kzaLbTedZyRzm-9Zmp9WoUK_oRkwkPVw1poQP2-iGApzcXI0sX1jJbL369Ra415XWytaxTABtN6akow6Ecyl-vHnFKjQIsBVvVZRN9k2H8mCIaqfezoo4czPJ4E4iA/s1600-h/DSC02713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9ttbwzfGRoeb5kzaLbTedZyRzm-9Zmp9WoUK_oRkwkPVw1poQP2-iGApzcXI0sX1jJbL369Ra415XWytaxTABtN6akow6Ecyl-vHnFKjQIsBVvVZRN9k2H8mCIaqfezoo4czPJ4E4iA/s320/DSC02713.JPG" width="320" /></a></div><div align="center" class="MsoNormal"><span style="mso-spacerun: yes;"></span></div><div align="center" class="MsoNormal">Add the cubes of<span style="mso-spacerun: yes;"> </span>turkey.<span style="mso-spacerun: yes;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbBPMqtcZbU59kNkjs6hO-eSmJ85h-y_J5xdo0kHbapoScep8omDaKheV9OfQG_1aHVHIZSK-2qb8qFOduTfLnjn0E0uHIJMJzrx9SYPPGAhm7VeH1Uob5-13MetvYHah1K30VV5xuRw/s1600-h/DSC02714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbBPMqtcZbU59kNkjs6hO-eSmJ85h-y_J5xdo0kHbapoScep8omDaKheV9OfQG_1aHVHIZSK-2qb8qFOduTfLnjn0E0uHIJMJzrx9SYPPGAhm7VeH1Uob5-13MetvYHah1K30VV5xuRw/s320/DSC02714.JPG" /></a></div><br />
<span style="mso-spacerun: yes;"></span></div><div align="center" class="MsoNormal">Add flour and spices(except bay leaves), and stir all to combine.<span style="mso-spacerun: yes;"> </span></div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzz9RPUa3A7y1-NMq4qOplHddR-aiec3-78hhgg5BfhRRHVT7Z3JotMmNKxrrOiUONJGR0RD4X8EvWd8oqs1Ul_xeLI7tRBgOBaesmy3CMEu0waqxunCtvi71ZHr5p0mR1u8QDsn2Sb6o/s1600-h/DSC02715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzz9RPUa3A7y1-NMq4qOplHddR-aiec3-78hhgg5BfhRRHVT7Z3JotMmNKxrrOiUONJGR0RD4X8EvWd8oqs1Ul_xeLI7tRBgOBaesmy3CMEu0waqxunCtvi71ZHr5p0mR1u8QDsn2Sb6o/s320/DSC02715.JPG" width="320" /></a></div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Top with stock.</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWg-W0Uvm6RFN4vpybrnYja5Z2Lx3alHDvFjdQ1phcAXrTBtPW1A-udsnPYy0BJ16_ydkObxlaNN7MgWMqGR54SJKcCMg03i1b0LTORyGl1PkFhq8X6oDsFWus7qBPcIP6QWwpkQRPJs8/s1600-h/DSC02716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWg-W0Uvm6RFN4vpybrnYja5Z2Lx3alHDvFjdQ1phcAXrTBtPW1A-udsnPYy0BJ16_ydkObxlaNN7MgWMqGR54SJKcCMg03i1b0LTORyGl1PkFhq8X6oDsFWus7qBPcIP6QWwpkQRPJs8/s320/DSC02716.JPG" /></a></div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Put bay leaves into the center of the stew,<span style="mso-spacerun: yes;"> </span>cover, and cook in preheated oven for 2 -2 1/2 hours<span style="mso-spacerun: yes;"> </span>or until turkey is tender and vegetables are cooked through.</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEHqAP1exxKXRqg24U13LVMWnJbuZ4mRHGxT8i5s-29wd-XOAm2Vv7FeOErkBX9BZuTY8VKHTSosM-qf5cVOgMFcjloF8BRKsOmdI_KWgCKNNE4ZiqW_OEKTKnTwL_zHezLBjegLvqDo/s1600-h/DSC02717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEHqAP1exxKXRqg24U13LVMWnJbuZ4mRHGxT8i5s-29wd-XOAm2Vv7FeOErkBX9BZuTY8VKHTSosM-qf5cVOgMFcjloF8BRKsOmdI_KWgCKNNE4ZiqW_OEKTKnTwL_zHezLBjegLvqDo/s320/DSC02717.JPG" /></a></div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Remove bay leaves and stir before serving.</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PUftA8o61x1U9EgM0-USJcomsazLTCldgGxzO19iRcp3kpCNLQIPYc8yZ-Z_t4QmqOd_jnoLIz5uSvEr7NArOoLt45hOyh_bj7ww95UfGMuK4gXU8vReC44l50SZhwOqN8Zg2jeUgNY/s1600-h/DSC02718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4PUftA8o61x1U9EgM0-USJcomsazLTCldgGxzO19iRcp3kpCNLQIPYc8yZ-Z_t4QmqOd_jnoLIz5uSvEr7NArOoLt45hOyh_bj7ww95UfGMuK4gXU8vReC44l50SZhwOqN8Zg2jeUgNY/s320/DSC02718.JPG" /></a></div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAcVoq7VFVQU3J2ydJ-a_4L_F0AAFVmdwaOaaZgT9d77ZaFaclrkXxQM-XdKsFC2ymrocNJ8hLkiPsTm7Uc7UcHKk9ojbtZSNKtbi3TalhnSudHX9OPIZ1JnUxVsIt62DiP-qBMNsyhI/s1600-h/DSC02719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAcVoq7VFVQU3J2ydJ-a_4L_F0AAFVmdwaOaaZgT9d77ZaFaclrkXxQM-XdKsFC2ymrocNJ8hLkiPsTm7Uc7UcHKk9ojbtZSNKtbi3TalhnSudHX9OPIZ1JnUxVsIt62DiP-qBMNsyhI/s320/DSC02719.JPG" /></a></div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Makes 8 ish servings.</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6N08q7tg7KhexRbuN2vVJMtGzF2Ur7AvbikK0bpFsHxVfU5IsFYnFmJADZn4vsJUMVybx2Ujj1iGQuUA24VHsE4Sm6LLUsBpImV6hOjwBSMebthD95efXcc8fV3sycXW-gso3hAZzcM/s1600-h/DSC02721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6N08q7tg7KhexRbuN2vVJMtGzF2Ur7AvbikK0bpFsHxVfU5IsFYnFmJADZn4vsJUMVybx2Ujj1iGQuUA24VHsE4Sm6LLUsBpImV6hOjwBSMebthD95efXcc8fV3sycXW-gso3hAZzcM/s320/DSC02721.JPG" /></a></div><div align="center" class="MsoNormal"><br />
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</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-10963486490283183152010-01-18T18:31:00.000-08:002010-01-18T18:31:04.846-08:00Good Food, Good Friends,<div class="separator" style="clear: both; text-align: center;"> I had to include some pictures from our recent seafood feast with our good friends Ken and Ally. They arrived at our house with a plethora of seafood, and the feast was born. No recipes alas, as the seafood part was a spontaneous cooking experience that I failed to record, (must have been the ceasars and the wine...)but I definitly didn't fail to enjoy! I will try and post a few of the recipes soon, like the new flatbread I made, and the coconut brulee that ended our meal , they are both worth repeating multiple times, and I do have the recipes! So, for now, all you get is pictures, I hope you enjoy!<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34h4xsbQg6pO13D6xVNYk2Y8Btvz_omTl8oSyUj9bKPl-xt8KrqORZg3oq9TJh4M6ridMEJYMcg6M37EIMYyrN-5cAzkVvnIVEL1zozmr8z3wluB9rSmFlbVz8iKfl2jYxTVZpqCliBk/s1600-h/DSC02573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34h4xsbQg6pO13D6xVNYk2Y8Btvz_omTl8oSyUj9bKPl-xt8KrqORZg3oq9TJh4M6ridMEJYMcg6M37EIMYyrN-5cAzkVvnIVEL1zozmr8z3wluB9rSmFlbVz8iKfl2jYxTVZpqCliBk/s320/DSC02573.JPG" /></a><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"> This is an Algerian Flatbread called Msemmen, from the new Healthy Bread in Five Minutes a Day book. It is easy and impressive, and is cooked in a pan on the stove...definitly worth a future blog!<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8Csxyql9ql7NgLOBzmz6DVyORK4iCPb5xlpuw7VEAj-zbwfesU9P7uGrhk9AYpXtUOffaxLyysYE3vrqmBIrCDxxUun737M-RfM1nPjnx4QZ-qukCINAWzX7PGf7DjIsiHs11pHxuSc/s1600-h/DSC02579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8Csxyql9ql7NgLOBzmz6DVyORK4iCPb5xlpuw7VEAj-zbwfesU9P7uGrhk9AYpXtUOffaxLyysYE3vrqmBIrCDxxUun737M-RfM1nPjnx4QZ-qukCINAWzX7PGf7DjIsiHs11pHxuSc/s320/DSC02579.JPG" /></a><br />
</div><div align="center" class="" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ8Csxyql9ql7NgLOBzmz6DVyORK4iCPb5xlpuw7VEAj-zbwfesU9P7uGrhk9AYpXtUOffaxLyysYE3vrqmBIrCDxxUun737M-RfM1nPjnx4QZ-qukCINAWzX7PGf7DjIsiHs11pHxuSc/s1600-h/DSC02579.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> Red pepper fougasse, recipe link <a href="http://www.artisanbreadinfive.com/?p=609">here</a>.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAZy1QTd-seFEJqCn55sA8yeSvWy3jFffawofOquoxeH_IkqotdD5S8BfrB5UkbACThJkd0lyzVxm_t3UJ3AO2vL85jKz-FXvXPnzmHf-qR20gVf6WEys7MPFyhc3vs1MQY2T5MalDss/s1600-h/DSC02580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAZy1QTd-seFEJqCn55sA8yeSvWy3jFffawofOquoxeH_IkqotdD5S8BfrB5UkbACThJkd0lyzVxm_t3UJ3AO2vL85jKz-FXvXPnzmHf-qR20gVf6WEys7MPFyhc3vs1MQY2T5MalDss/s320/DSC02580.JPG" /></a><br />
</div><div align="center" class="" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAZy1QTd-seFEJqCn55sA8yeSvWy3jFffawofOquoxeH_IkqotdD5S8BfrB5UkbACThJkd0lyzVxm_t3UJ3AO2vL85jKz-FXvXPnzmHf-qR20gVf6WEys7MPFyhc3vs1MQY2T5MalDss/s1600-h/DSC02580.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Remnants of some very yummy smoked sheeps milk gouda, even if Ken doesn't really think it was so yummy!!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOssY5Ul5wVdb0RhVfpssBOJOMg9yoA8PSIpfgMDVvO0o5Cs1-p0GcmJ8D8QQI1vlRPtMU7ZO7xtjd90bohPUdIQc0XwgEcLwuuPye8iKV6kiE02OK6tgII5JjCQcFlB95ZrbRKilvQO0/s1600-h/DSC02577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOssY5Ul5wVdb0RhVfpssBOJOMg9yoA8PSIpfgMDVvO0o5Cs1-p0GcmJ8D8QQI1vlRPtMU7ZO7xtjd90bohPUdIQc0XwgEcLwuuPye8iKV6kiE02OK6tgII5JjCQcFlB95ZrbRKilvQO0/s320/DSC02577.JPG" /></a><br />
</div><div align="center" class="" style="clear: both; text-align: center;"> Mussels, ready to steam!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4dha0gILrVnXGG9FBpNLFPEvUths121EnD-SVv40UCwN0JihWHzIWbSnS99cZjThh_gpvy59yl2vBNGX3L2rKZ4iTLhQ-CoJ_v_zT_f0QQcpzgsE6r96b0wfdcbi3gz57pVKN5ON5Yc/s1600-h/DSC02581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4dha0gILrVnXGG9FBpNLFPEvUths121EnD-SVv40UCwN0JihWHzIWbSnS99cZjThh_gpvy59yl2vBNGX3L2rKZ4iTLhQ-CoJ_v_zT_f0QQcpzgsE6r96b0wfdcbi3gz57pVKN5ON5Yc/s320/DSC02581.JPG" /></a><br />
</div><div align="center" class="" style="clear: both; text-align: center;">Mussels, ready to eat!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwTq-wFWVGVITPCBoOsE84OXBCfOrTWOt7F3Xm38WqV_oygO84y2GZlEmZFDOs4icw7Ctd_q0IjjOY_LXRbQEBxfA6STmiXakHwmnChrWmU_vJ5LyQSx4zO0RolTw0kqAKQe95JXgRfs/s1600-h/DSC02583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwTq-wFWVGVITPCBoOsE84OXBCfOrTWOt7F3Xm38WqV_oygO84y2GZlEmZFDOs4icw7Ctd_q0IjjOY_LXRbQEBxfA6STmiXakHwmnChrWmU_vJ5LyQSx4zO0RolTw0kqAKQe95JXgRfs/s320/DSC02583.JPG" /></a><br />
</div><div align="center" class="" style="clear: both; text-align: center;">Mounds of fresh seafood, shrimp, scallops, monkfish, and squid, from the St. Lawrence Market in Toronto!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7Pjy6JClGc13TkZaRCC7bSpxDxqMx5V3_3ER9b-yaBq7Pz83feHPG5A8rEf0BzLJsAeytDpIBV201rblnFV5xfvxV0X-rLKdt5P4hzTZFLCihhOODLmFm6ns_GUV-E3_SSew7LqPE7U/s1600-h/DSC02585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7Pjy6JClGc13TkZaRCC7bSpxDxqMx5V3_3ER9b-yaBq7Pz83feHPG5A8rEf0BzLJsAeytDpIBV201rblnFV5xfvxV0X-rLKdt5P4hzTZFLCihhOODLmFm6ns_GUV-E3_SSew7LqPE7U/s320/DSC02585.JPG" /></a><br />
</div><div align="center" class="" style="clear: both; text-align: center;">Squid Ink Pasta (and my foodie friend Ken in his first ever on-camera blog appearance!)<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwu62gYwF_wWLEcgv4TdxIlTlyTqpU93lx4CyPgSw7o1R-f6P5YuG27fjauNTqvqvcBwnAIhHzszkzNCS7yQfZI-xs1F4bhHRqfwdMRBnqFx7LCmWWF-azZ5ore3tw007L6EryyyKZXgY/s1600-h/DSC02584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwu62gYwF_wWLEcgv4TdxIlTlyTqpU93lx4CyPgSw7o1R-f6P5YuG27fjauNTqvqvcBwnAIhHzszkzNCS7yQfZI-xs1F4bhHRqfwdMRBnqFx7LCmWWF-azZ5ore3tw007L6EryyyKZXgY/s320/DSC02584.JPG" /></a><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;">Cooked and ready for the pasta...<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGBuJ8MEay8dH8qOSUkt67ZNMzJ6PeJLMe_tQP018yA2DmYCXbUmFiQJfWoXsja95w64SsLSlyOckB_PaY9ZS128NR3BFMWBwLdCBlOewprPEw7ZUqzZnND2NaqE4AHzaqdFV0ESISYs/s1600-h/DSC02587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGBuJ8MEay8dH8qOSUkt67ZNMzJ6PeJLMe_tQP018yA2DmYCXbUmFiQJfWoXsja95w64SsLSlyOckB_PaY9ZS128NR3BFMWBwLdCBlOewprPEw7ZUqzZnND2NaqE4AHzaqdFV0ESISYs/s320/DSC02587.JPG" /></a><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;">I expected a strong maybe fishy taste from this, but it really had no taste other than that of fresh pasta, good, but not what I expected. (but makes for good pictures!!)<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3nVpMyFPZ8hvpnO1eQTqs1OcQbS43kRS0Jt7F10MLVaPqsuvc41VbYmL1X-2khC-GreGj7Xu1m9QcET6EDl_9uUhwzXD8qFCFSpyNYcQGRi36OIDJ1FRV9xm-Q8pObZnOth8JXUTvPY8/s1600-h/DSC02589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3nVpMyFPZ8hvpnO1eQTqs1OcQbS43kRS0Jt7F10MLVaPqsuvc41VbYmL1X-2khC-GreGj7Xu1m9QcET6EDl_9uUhwzXD8qFCFSpyNYcQGRi36OIDJ1FRV9xm-Q8pObZnOth8JXUTvPY8/s320/DSC02589.JPG" /></a><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;">In a word...YUM!I<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGwZWyLCDlNX7eCGDKjqNZF4UH_ga8RS9AZZRUeVbl4UIwyU7jWfYKpmUy0NO-5YfZrxnEL1t4n2pIBhaFcf_GIAk0hRMSLeGXidX5Hmb67T0z6ZHNETjSNFcErjebGUf1CxB9uzdG1I/s1600-h/DSC02588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGwZWyLCDlNX7eCGDKjqNZF4UH_ga8RS9AZZRUeVbl4UIwyU7jWfYKpmUy0NO-5YfZrxnEL1t4n2pIBhaFcf_GIAk0hRMSLeGXidX5Hmb67T0z6ZHNETjSNFcErjebGUf1CxB9uzdG1I/s320/DSC02588.JPG" /></a><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;">It went very well with the bottle of East Del Black Cabernet.<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8Px7NPuNdezqt-1rQP-VRyUMh648s21WZmg56-PsOqFyIHcW9cHIEyRYQajH7cnq_G-WZ-ulS97OEYY24-V_VmnCtioawT3V5t6HCcKbbRmZTGnTaZ94VVREfcDPNwfBbbvxHX3Dacg/s1600-h/DSC02595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8Px7NPuNdezqt-1rQP-VRyUMh648s21WZmg56-PsOqFyIHcW9cHIEyRYQajH7cnq_G-WZ-ulS97OEYY24-V_VmnCtioawT3V5t6HCcKbbRmZTGnTaZ94VVREfcDPNwfBbbvxHX3Dacg/s320/DSC02595.JPG" /></a><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;">Cheers!<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;">Oh, and we cannot forget the dessert, made lactose free just for Ken, Coconut Brulee. The recipe for this will hopefully be posted soon. It was, in my opinion, better than the Creme Brulee that I made for new years. The coconut milk made it nice and light, and not nearly as rich as the heavy cream base. (and check out my schmolly little blow torch...my new favourite kitchen tool!)<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVc4hSwaBqJzjJbeLF-88ciUp2IhIkWxO2ZSHEdkhPB1htZihDjxoGOJ2rOeIurEsF9r1tXR3RYHZ8vll6b1dRR4iI7PFzQTTkegXJ-O2-3poeuseo3ICz9w51ch8It5FByX1VrWHbIs/s1600-h/DSC02605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVc4hSwaBqJzjJbeLF-88ciUp2IhIkWxO2ZSHEdkhPB1htZihDjxoGOJ2rOeIurEsF9r1tXR3RYHZ8vll6b1dRR4iI7PFzQTTkegXJ-O2-3poeuseo3ICz9w51ch8It5FByX1VrWHbIs/s320/DSC02605.JPG" /></a><br />
</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com1tag:blogger.com,1999:blog-7928226525778072057.post-16584528379172970612010-01-13T11:46:00.000-08:002010-01-13T12:41:58.018-08:00Will trade for Duck Eggs....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgPbCSWhaiKVVNr2Xx0aJ6ANbtv9nurkJyk2N_ZQGDUlPqr17uTKXoU96k7m_xSZrGvQVdFe7qBV-J_MGwOhP4CCoaFpTrCTP9vArrrBpOg3UI_L59mMbaGTdkNyF6CH2IWw4EW-JaPI/s1600-h/DSC02535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgPbCSWhaiKVVNr2Xx0aJ6ANbtv9nurkJyk2N_ZQGDUlPqr17uTKXoU96k7m_xSZrGvQVdFe7qBV-J_MGwOhP4CCoaFpTrCTP9vArrrBpOg3UI_L59mMbaGTdkNyF6CH2IWw4EW-JaPI/s320/DSC02535.JPG" /></a><br />
</div><br />
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When talking to Ken (my foodie friend) on the phone the other day, the conversation, as it often does, turned to food, and we ended up swapping my leftovers from dinner (Zuni Cafe-ish roasted chicken, roasted red potatoes, and onions, and steamed broccoli) for 6 wonderfully fresh duck eggs that he had procured. Personally, I think I got the best of the deal, although he really enjoyed the leftovers for his lunch that day. But, I am now the proud owner of 6 BEAUTIFUL duck eggs. (notice the bag that he brought them to me in....) When life gives you duck eggs, it calls for a cool recipe, not your ordinary throw-an-egg-in-your-cookie-dough kind of recipe, but something that highlights the richness of these beauties. I browsed and browsed for just the right thing, but the recipe that kept popping up in the back of my mind was the <a href="http://orangette.blogspot.com/2009/01/best-we-can-hope-for.html">spicy cabbage recipe</a> that I have made quite often from the Orangette blog, but always sans egg. She (Molly) says in her post that it is a perfect meal topped with an egg with a nice saucy yolk...it sounded perfect for lunch on this cold blustery day. And, topped with a duck egg, a match made in heaven. My whole lunch consisted of 5 ingredients, and took 20 minutes from start to finish, which included chopping the cabbage. It really isn’t very pretty, but the flavour more than makes up for the look. The cabbage takes on a whole new flavour, spicy, with a hint of smoky sweetness that is downright addictive. If you have never been a cabbage fan, this may be the recipe to convert you. (My 14 year old, upon tasting it for the first time, said “since when did cabbage taste this good??!!”) The egg on top is perfect. I must say, Molly was right again, (she always is, her recipes have never led me astray...if you haven’t yet checked her <a href="http://orangette.blogspot.com/">blog</a> out, I highly recommend it) We have had the cabbage as a side dish many times, but this was my first try with the recommended egg. It makes a wonderful side dish turn into a perfect, quick meal that satisfies on multiple levels. The duck eggs, with their beautiful orange-doamed yolks were perfectly complimented by the spicy ribbons of cabbage. Sometimes simple just works. I thank you, Molly for the cabbage recipe, and Ken for the duck eggs, from the bottom of my stomach!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYmPmqiXk-H0Detm40BEBbKcEjaTG8SUollrRQoVv0OYwJ4CpDajZh0vzxI69tQMth14GhXHxA4E5SaDQ7PNknNosXwj8rCBAPGwT8bjoBmuwUOBuiTFiVifGpBt7lN0qPrubynuNV3E/s1600-h/DSC02548.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYmPmqiXk-H0Detm40BEBbKcEjaTG8SUollrRQoVv0OYwJ4CpDajZh0vzxI69tQMth14GhXHxA4E5SaDQ7PNknNosXwj8rCBAPGwT8bjoBmuwUOBuiTFiVifGpBt7lN0qPrubynuNV3E/s320/DSC02548.JPG" /></a><strong>Spicy Cabbage and Eggs</strong><br />
<br />
1-2 tbsp grape seed or other high heat oil<br />
½ head green cabbage<br />
1 tsp Sambal Oelek hot sauce (or to taste)<br />
2 tbsp soya sauce (ish)<br />
2 eggs, regular or duck<br />
<br />
<br />
<div align="center">Cut your ½ cabbage into two equal pieces, and remove the core. <br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCVMgg2PojJuQdXepNU19B9VRtohFPoyc5nbABeO1gZ4Bjd69O_rD9FE26Mfk1kS4hZsiR1WIJBtNGPzKJC__eP3m7zEANrIKqJEXJe9JvzOWuaoK8BJB5pOzVuzmgXTPCtdYGbyHIJQ/s1600-h/DSC02536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCVMgg2PojJuQdXepNU19B9VRtohFPoyc5nbABeO1gZ4Bjd69O_rD9FE26Mfk1kS4hZsiR1WIJBtNGPzKJC__eP3m7zEANrIKqJEXJe9JvzOWuaoK8BJB5pOzVuzmgXTPCtdYGbyHIJQ/s200/DSC02536.JPG" /></a><br />
</div><div align="center">Slice into nice thin ribbons.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4NBTUnNqyzdSQH3qJMdZmQkSXh8JNIaF4tdyIM0ophQjy0cczNEfAhbp-lLn29efcpB2ohpYQccUfNvULxnKMYRAImROCxvc2GefUheF3nXUNE9C7BX6HEGha-G25wk-yo-5e8V2mNg/s1600-h/DSC02537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4NBTUnNqyzdSQH3qJMdZmQkSXh8JNIaF4tdyIM0ophQjy0cczNEfAhbp-lLn29efcpB2ohpYQccUfNvULxnKMYRAImROCxvc2GefUheF3nXUNE9C7BX6HEGha-G25wk-yo-5e8V2mNg/s200/DSC02537.JPG" /></a><br />
</div><div align="center"> <br />
</div><div align="center">Heat the grape seed oil till it is nice and hot in a wok ( I am sure you could use any other frying pan here, but I like the way the wok lets you toss the cooking cabbage) Toss in the cabbage, taking care with the hot oil, and give it a good mix to coat in the hot oil.<br />
</div><div align="center"> <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YS565wmHjlfmV5SSlqpyFQzmekoENi8tqVtbGr4BVCM6ge7WdU5EB_yIhgW8AATb9Grsty2Vz0KD6WefgDPX8tZxOpXb20OlJPuZIs65xx1vvw4m4OsiyW6eJYYAeb44ApwMzkdoFT0/s1600-h/DSC02538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4YS565wmHjlfmV5SSlqpyFQzmekoENi8tqVtbGr4BVCM6ge7WdU5EB_yIhgW8AATb9Grsty2Vz0KD6WefgDPX8tZxOpXb20OlJPuZIs65xx1vvw4m4OsiyW6eJYYAeb44ApwMzkdoFT0/s200/DSC02538.JPG" /></a><br />
</div><div align="center">Add the Sambal Oelek, and again mix well (I use 2 wooden spoons) to distribute. <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqPqJ3S1UuvK-0KC-sq_Lek2nFrsRTdguOT58hw3t7iNGj4Mvtb22R1Qsn8hYivwMg6seK3yhqhFKsB2_ZP3bm2R7hBISRibTguChGm7_PZgf3OJ9YWKjj7tKYJOyXV0WmpeIW3E1vvWs/s1600-h/DSC02539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqPqJ3S1UuvK-0KC-sq_Lek2nFrsRTdguOT58hw3t7iNGj4Mvtb22R1Qsn8hYivwMg6seK3yhqhFKsB2_ZP3bm2R7hBISRibTguChGm7_PZgf3OJ9YWKjj7tKYJOyXV0WmpeIW3E1vvWs/s200/DSC02539.JPG" /></a><br />
</div><div align="center"><br />
</div><div align="center">Let it hang out for a bit, so it starts to get some nice colour. Give it a good stir every minute or so until the mixture starts to brown nicely and wilt, about 10 minutes total.<br />
</div><div align="center"> <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp77L4mQSAfhfNlB0oyf_uGZPS9WXAE46OlSrUK00XOpWRF58lnX2_m9dK1eHLIXxoJpAH8VkE2fKxVOzZAkRb9LiroFQVUkICZvFduCP7utK3YPlbXIeopQv53wuJ8pBdrQHU9kK-J1s/s1600-h/DSC02547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp77L4mQSAfhfNlB0oyf_uGZPS9WXAE46OlSrUK00XOpWRF58lnX2_m9dK1eHLIXxoJpAH8VkE2fKxVOzZAkRb9LiroFQVUkICZvFduCP7utK3YPlbXIeopQv53wuJ8pBdrQHU9kK-J1s/s200/DSC02547.JPG" /></a><br />
</div><div align="center">Add the soy sauce, toss well, and turn down the heat.<br />
</div><div align="center"> <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXOTQiy1r-hZu4BZ-w0B256rNDxsinmcXG2IJkcRRzTej7tCmq5KP4nNO4o8l00fbaxRkZJ6HPsP175LG25JK5F-l96rELXnT4SnNFNEwLI9bBxwkOpgQ4poJAgBuIkmLgFfcVbjRTVM/s1600-h/DSC02546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXOTQiy1r-hZu4BZ-w0B256rNDxsinmcXG2IJkcRRzTej7tCmq5KP4nNO4o8l00fbaxRkZJ6HPsP175LG25JK5F-l96rELXnT4SnNFNEwLI9bBxwkOpgQ4poJAgBuIkmLgFfcVbjRTVM/s200/DSC02546.JPG" /></a><br />
</div><div align="center">It can sit and simmer until your eggs are ready.<br />
</div><div align="center"><br />
</div><div align="center">Heat another pan, add a pat of butter or turn of oil, whichever you prefer to cook an egg ( I use a small pat of butter and maybe 2 tsp of olive oil) Crack your eggs into a bowl, and slide them out into the hot pan.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFjd2iYaIpCcjb81Siic5Nqy67-lth5gtf4MlMC7j2Leftlfcb38yraKfQjFf_RsGpDd1oAmS4XR3G4iNxCNHzSXSacxbUCXjDY53Y3anpwOL2SSdMgtEr3xep9hrhTIHNrfivQp5UNE/s1600-h/DSC02543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFjd2iYaIpCcjb81Siic5Nqy67-lth5gtf4MlMC7j2Leftlfcb38yraKfQjFf_RsGpDd1oAmS4XR3G4iNxCNHzSXSacxbUCXjDY53Y3anpwOL2SSdMgtEr3xep9hrhTIHNrfivQp5UNE/s200/DSC02543.JPG" /></a><br />
</div><div align="center"> I like my yolks runny, so I let them cook for about 2 minutes, and then top with a glass lid to just firm up the whites, but not solidify the yolks, maybe another minute.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOhS2mnMbQNXbv0W8EqsceHircSE-jJF2uwKfFTA_T4FmSeLYopzl8qXIMSUtJ2D95vgaBzXZVYIuo1eHy5JtHJaxo_aFP47JF5gSzEUR1S48NfENZwxujzScQgrNTnzYvaYR9A8vLOU/s1600-h/DSC02545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpOhS2mnMbQNXbv0W8EqsceHircSE-jJF2uwKfFTA_T4FmSeLYopzl8qXIMSUtJ2D95vgaBzXZVYIuo1eHy5JtHJaxo_aFP47JF5gSzEUR1S48NfENZwxujzScQgrNTnzYvaYR9A8vLOU/s200/DSC02545.JPG" /></a><br />
</div><div align="center"> <br />
</div><div align="center">When they are cooked to your desired doneness, slide them out of the pan onto a plate of the spicy cabbage, and enjoy. Just look at that beautiful orange yolk.... <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmEhIPXRNGM94rghBB6Ywv2uyFu_anhFlOqSrX-drkC2iUV9dnWK0ntRZD8bmOcAOS74z2uz_VNmihNevGxMlbKsBTQAK7iC_nzYs_ilfqheaoPN2r91lH-ayc5EeOmvyeOs_Cb9cJrtw/s1600-h/DSC02549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmEhIPXRNGM94rghBB6Ywv2uyFu_anhFlOqSrX-drkC2iUV9dnWK0ntRZD8bmOcAOS74z2uz_VNmihNevGxMlbKsBTQAK7iC_nzYs_ilfqheaoPN2r91lH-ayc5EeOmvyeOs_Cb9cJrtw/s320/DSC02549.JPG" /></a><br />
</div><div align="center"><br />
</div><div align="center">This made enough for my lunch and lunch for Jim tomorrow. As a side dish the cabbage would serve at least 4.<br />
</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpBvWTF9FfxogikqF175mOHiRAayxwmisakuFnglgZRoabkquS9I1ntikUweH5I22AlqJXzQf1pNg8zU0M0QiDMUceIX7poCaB3VJhdwQDbmyQb0phyphenhyphenJzRYQcjdjADV8Ww8A3eR1zM3Y/s1600-h/DSC02002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpBvWTF9FfxogikqF175mOHiRAayxwmisakuFnglgZRoabkquS9I1ntikUweH5I22AlqJXzQf1pNg8zU0M0QiDMUceIX7poCaB3VJhdwQDbmyQb0phyphenhyphenJzRYQcjdjADV8Ww8A3eR1zM3Y/s320/DSC02002.JPG" /></a><br />
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</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-74760010008678272762010-01-07T17:01:00.000-08:002010-01-07T17:01:13.620-08:00If it Ain't Broke....<div align="center" class="MsoNormal">Sometimes you should just stick with what you know.<span style="mso-spacerun: yes;"> </span>Especially if it is your tried and true chocolate chip cookie recipe,<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomGewV_ebJY_qeNOAuDuodcb489Ytra38grwx54WDxqZv9pn-eXnnC4k8MbFUCdvEOl-H2sSZAz-9EuD8Ag_aqLJ0W971DCQqHzPUTIcflTMAIQI0xM0DdENx2MKtA-Wh08TA0_awGEM/s1600-h/dozens!.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomGewV_ebJY_qeNOAuDuodcb489Ytra38grwx54WDxqZv9pn-eXnnC4k8MbFUCdvEOl-H2sSZAz-9EuD8Ag_aqLJ0W971DCQqHzPUTIcflTMAIQI0xM0DdENx2MKtA-Wh08TA0_awGEM/s200/dozens!.JPG" /></a><br />
</div><div class="MsoNormal">which comes out perfect, every time, pretty much without fail.<span style="mso-spacerun: yes;"> </span>It is THE most requested cookie in our house, and for a good reason.<span style="mso-spacerun: yes;"> </span>It is one good... no... GREAT... cookie. End of story.<span style="mso-spacerun: yes;"> </span>So I have no idea what possessed me to try another chocolate chip cookie recipe.<span style="mso-spacerun: yes;"> </span>Maybe it was that the recipe was so similar to my tried and true one or the lure of the fancy cookbook from a trendy New York bakery that swayed me to stray. The boys even tried to talk me out of it. Mac said, and I quote, “if it ain’t broke, Mom, don't fix it!”<span style="mso-spacerun: yes;"> </span>But, for some unknown reason, I convinced them that maybe it was time to try something new, the ingredients were close to the ones in my recipe, the technique, though, was a wee bit different, and one I had read about recently. <span style="mso-spacerun: yes;"> </span>It has you leaving the mixed dough to sit in the fridge, for at least 6 hours to chill. Apparently this takes chocolate chip cookies to a whole new level.<span style="mso-spacerun: yes;"> </span>Whatever it was that possessed me, I should have listened to that little inner voice, telling me not to do it.<span style="mso-spacerun: yes;"> </span>(I actually even felt guilty, like I was cheating on Betty Crocker...weird, huh?) But, I forged ahead, and made the dough, refrigerated overnight, and proceeded to make a batch to take into work with me that morning.<span style="mso-spacerun: yes;"> </span>So excited I was, as I put the first pan in the oven, turned it halfway thru the baking time, smelling that one of a kind baking chocolate chip cookie smell,<span style="mso-spacerun: yes;"> </span>only to be so sadly disappointed by the paper thin greasy cookie like things that came out of the oven.<span style="mso-spacerun: yes;"> </span> <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDNAYH4d-3VBK_ND88zhg9yMvkouXZQxyrZzR68RiAO6lmpolqotSUp5jYTlJo0MfMz8O_taoI9Mub4j-yF-5GdyRXhJ0yxe0XBnduT6UUqm6yWPweG826om-C3WkH91kb8tizOYDDlU/s1600-h/DSC02514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDNAYH4d-3VBK_ND88zhg9yMvkouXZQxyrZzR68RiAO6lmpolqotSUp5jYTlJo0MfMz8O_taoI9Mub4j-yF-5GdyRXhJ0yxe0XBnduT6UUqm6yWPweG826om-C3WkH91kb8tizOYDDlU/s320/DSC02514.JPG" /></a><br />
</div><div class="MsoNormal">Sometimes things just don't work out.<span style="mso-spacerun: yes;"> </span>No matter what you do.<span style="mso-spacerun: yes;"> </span>I always say that things happen for a reason, and maybe this happened to make me appreciate my <a href="http://9cooks.blogspot.com/2009/10/ultimate-chocolate-chip-cookie.html">Betty Crocker chocolate chip cookie recipe</a> that much more.<span style="mso-spacerun: yes;"> </span>If you want a good cookie, stick to this recipe.<span style="mso-spacerun: yes;"> </span>It will never steer you wrong! <br />
</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-15064282996295722009-12-29T18:10:00.000-08:002009-12-29T18:10:27.607-08:00Coconut Macaroons<div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEejJuDSHib4ryytu0PThEVYlgwh9BY7Unl6MH0B7ykL9GPCqwLMbE9sIWZbMsApf8SCsIArtUA9-6eC8Rrxk-XG6clmykvPcQXEZDjwzSwctpIQNVudw76k2KkOrm4HuiZk2OU8ETr8/s1600-h/DSC02460.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOEejJuDSHib4ryytu0PThEVYlgwh9BY7Unl6MH0B7ykL9GPCqwLMbE9sIWZbMsApf8SCsIArtUA9-6eC8Rrxk-XG6clmykvPcQXEZDjwzSwctpIQNVudw76k2KkOrm4HuiZk2OU8ETr8/s200/DSC02460.JPG" /></a>Well, my guys really spoiled me for Christmas, and I am now the proud owner of almost every cookbook on my wish list, plus a plethora of new cooking utensils, so, I am officially one happy cook.<span style="mso-spacerun: yes;"> </span>To celebrate my new kitchen additions,I figured I would bake something from “Once Upon a Tart”, which I have read so many good things about, both the bakery and the cookbook.<span style="mso-spacerun: yes;"> </span>If I ever end up in New York city, this cafe will be tops on my list of places to visit.<span style="mso-spacerun: yes;"> </span>The cookbook is divine.<span style="mso-spacerun: yes;"> </span>I want to cook everything in it. <span style="mso-spacerun: yes;"> </span>I figured I would settle for the “Classic Coconut Macaroons”, being as they are a favourite.<span style="mso-spacerun: yes;"> </span>I have made macaroons in the past, with acceptable results, but have never achieved macaroon nirvana.<span style="mso-spacerun: yes;"> </span>This recipe just may be the one.<span style="mso-spacerun: yes;"> Alot of macaroons are either too dry, or too sweet. This one seems to be the best of both worlds, not sweet, moist inside, and oh so yummy. </span> I dipped 1/2 of the batch in chocolate, and cannot decide whether they are better with or without. You will just have to make them, and decide for yourself!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFqBTP9GSa7f7Tzs12NXEygSpO-s1Yv7irOMZiydmvzkam0AB6DBZgnOYUmKeRKyzvuSWOtSzKHUacHPot35Fezo8SAzdH-JAzMOTpcY0wrh4D_D-RkmPXx9LFpvpAag8Bu_3r91Jssw/s1600-h/DSC02461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFqBTP9GSa7f7Tzs12NXEygSpO-s1Yv7irOMZiydmvzkam0AB6DBZgnOYUmKeRKyzvuSWOtSzKHUacHPot35Fezo8SAzdH-JAzMOTpcY0wrh4D_D-RkmPXx9LFpvpAag8Bu_3r91Jssw/s320/DSC02461.JPG" /></a><br />
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</div><div class="MsoNormal">Classic Coconut Macaroons, original recipe from “Once Upon a Tart”, by Frank Mentesana, and Jerome Audureau.<br />
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</div><div class="MsoNormal">4 Large egg whites, at room temperature (they separate and whip better than cold eggs)<br />
</div><div class="MsoNormal">½ cup white sugar<br />
</div><div class="MsoNormal">4 cups Unsweetened shredded coconut (I used medium)<br />
</div><div class="MsoNormal">½ cup all purpose flour (always unbleached!!)<br />
</div><div class="MsoNormal">½ tsp almond extract<br />
</div><div class="MsoNormal">1 tsp vanilla extract<br />
</div><div class="MsoNormal">3 tbsp honey<br />
</div><div class="MsoNormal">½ cup chocolate chips (optional, for dipping when cooked and cooled)<br />
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</div><div align="center" class="MsoNormal">Preheat oven to 350 degrees F, with one rack in the middle of the oven.<span style="mso-spacerun: yes;"> </span>Line your baking sheets with parchment paper.<br />
</div><div align="center" class="MsoNormal">Beat the egg whites in a large bowl, using the whisk attachment of your electric mixer.<span style="mso-spacerun: yes;"> </span>Whisk until peaks form, 2-3 minutes approximately. <span style="mso-spacerun: yes;"> </span><br />
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</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iLvldQ2HPLBiKFSwC2k90UK52oS6mxNNOykoIE1HdfQNWo0_qGu7VRINodYtNl1MyS3v8vpPNNLJBm6MP_TngqAa8qXO52f5LuF63b9MZPLONs9A83xXzfwmCSwVe69mOrWQ1eKLJ-I/s1600-h/DSC02445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iLvldQ2HPLBiKFSwC2k90UK52oS6mxNNOykoIE1HdfQNWo0_qGu7VRINodYtNl1MyS3v8vpPNNLJBm6MP_TngqAa8qXO52f5LuF63b9MZPLONs9A83xXzfwmCSwVe69mOrWQ1eKLJ-I/s200/DSC02445.JPG" /></a><span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal"><span style="mso-spacerun: yes;"> </span>Slowly add the sugar, and mix for a couple more minutes.<span style="mso-spacerun: yes;"> The result should be nice and thick and shiny!</span><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsHC0t2Y1jgcRzUIhl3XRSxI73J39Xqnjfqwm4SQ8zFLYam9z6TzkgT8dbx1Qz892DVn3044SU2gU8juMde-STdRFRycRfFXskwDeD02cSYu0__tCpdN0r84DVxMJ0N3TISU6oU9yN-A/s1600-h/DSC02448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsHC0t2Y1jgcRzUIhl3XRSxI73J39Xqnjfqwm4SQ8zFLYam9z6TzkgT8dbx1Qz892DVn3044SU2gU8juMde-STdRFRycRfFXskwDeD02cSYu0__tCpdN0r84DVxMJ0N3TISU6oU9yN-A/s200/DSC02448.JPG" width="200" /></a><span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal"><span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal">In a separate bowl, mix together the coconut and the flour.<span style="mso-spacerun: yes;"> </span>Add this to the egg whites, and mix with a wooden spoon.<span style="mso-spacerun: yes;"> </span><br />
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</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5Zm4iLEyBIuZBLG0pWoN4ATcMIzNX7iojRq381DO27RVpYHI7W_M1O4FHYR4Mi6u09wDHDoDlplNeCr4EyQxkK91Ku9wdsAsPpCp6qpNmbnvzHnrAyOa5MDY14tQ7u0DhTRuGB4FAC4/s1600-h/DSC02438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5Zm4iLEyBIuZBLG0pWoN4ATcMIzNX7iojRq381DO27RVpYHI7W_M1O4FHYR4Mi6u09wDHDoDlplNeCr4EyQxkK91Ku9wdsAsPpCp6qpNmbnvzHnrAyOa5MDY14tQ7u0DhTRuGB4FAC4/s200/DSC02438.JPG" /></a><br />
</div><div align="center" class="MsoNormal">Add the vanilla, almond extract, and honey, and mix till combined. (note my shiny new measuring cups, thanks to my wonderful Mother in law Sheila...they are great! I love them!!)<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjUplLulUSNq2M_oluUvjZv0DZ2r02ByODoCT9yNBHnQfoP0go_OlmMC27ZMKeZZAq-trDl4pYsL4TD0EAY-3__btSNITq5azT4PrZnXNiyUZMEC4dX0596b35qrsJRsG2VP62pHMYI0/s1600-h/DSC02449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXjUplLulUSNq2M_oluUvjZv0DZ2r02ByODoCT9yNBHnQfoP0go_OlmMC27ZMKeZZAq-trDl4pYsL4TD0EAY-3__btSNITq5azT4PrZnXNiyUZMEC4dX0596b35qrsJRsG2VP62pHMYI0/s200/DSC02449.JPG" /></a><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkgtLn1q5QXPoieBvjleWNqVZdlOC4d2CcdHA1J2lBTgL3XHr56AvCi5LtMVKqA1rQCw5g6YVjvIlPIlGQafO_s-CnNaPtskFTGeCYX9MZZRY2JI-Q5pc04Q8aydqvCHnupH9OMM7YX4/s1600-h/DSC02450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkgtLn1q5QXPoieBvjleWNqVZdlOC4d2CcdHA1J2lBTgL3XHr56AvCi5LtMVKqA1rQCw5g6YVjvIlPIlGQafO_s-CnNaPtskFTGeCYX9MZZRY2JI-Q5pc04Q8aydqvCHnupH9OMM7YX4/s200/DSC02450.JPG" /></a><br />
</div><div align="center" class="MsoNormal">Using a teaspoon dipped in water, or your 1 tbsp measure if it is an appropriate shape,<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiYGXqHX4rLp6LSciOHCQqySeFxQj_P4nWi-peJdU0xST2OO8584VNxsciHkBMDUABD-9Ae7YQznv-hMbvJZCeoARTu5PY4l4sm5lkYlAlb_cAJPZt6iXc8XHxZluApTR6hyphenhyphenBoAl62-Y/s1600-h/DSC02452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiYGXqHX4rLp6LSciOHCQqySeFxQj_P4nWi-peJdU0xST2OO8584VNxsciHkBMDUABD-9Ae7YQznv-hMbvJZCeoARTu5PY4l4sm5lkYlAlb_cAJPZt6iXc8XHxZluApTR6hyphenhyphenBoAl62-Y/s200/DSC02452.JPG" /></a><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoL22ngwffs3SQ_kdzevZXblbgEQMx5pAYgyyACL9u9ajaTf94YhVRgoOBD0eshTpqKqXEwv7BoGC-GY-Vf6P2gvR7LhPiv6M8giuUjZf4PfiF6-GIQTbL47mGKb882hbsThzkjxUFjg/s1600-h/DSC02453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQoL22ngwffs3SQ_kdzevZXblbgEQMx5pAYgyyACL9u9ajaTf94YhVRgoOBD0eshTpqKqXEwv7BoGC-GY-Vf6P2gvR7LhPiv6M8giuUjZf4PfiF6-GIQTbL47mGKb882hbsThzkjxUFjg/s200/DSC02453.JPG" /></a><br />
</div><div align="center" class="MsoNormal">scoop dough and place on parchment paper, leaving 1 ½ inches between cookies.<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal">Dipping the scoop into hot water between each cookie helps to release it from the scoop.<span style="mso-spacerun: yes;"> </span>(I left mine rounded, they suggest pinching the tops of each cookie into a kiss shape, with moistened fingers)<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7pWuCKIWa1mjXOl7eitpQ4haRwbnxqV99x5UaBgOp-J3y9yofZz1KwDTSq7TMgR_XJ70a39nssFAEEQItl8vXD9wPHxk8dopFVXm8QK58mDloYpN7cZWiyhWlgm_KLSITWvxq7ywKME/s1600-h/DSC02454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7pWuCKIWa1mjXOl7eitpQ4haRwbnxqV99x5UaBgOp-J3y9yofZz1KwDTSq7TMgR_XJ70a39nssFAEEQItl8vXD9wPHxk8dopFVXm8QK58mDloYpN7cZWiyhWlgm_KLSITWvxq7ywKME/s200/DSC02454.JPG" /></a><br />
</div><div align="center" class="MsoNormal">Bake in the center of the oven for 8-12 minutes.<span style="mso-spacerun: yes;"> </span>My tablespoon sized cookies took just over 11 minutes to start to brown on the bottom edges.<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCfsKTKyDLzNWAlSEPdma0DxdhCU030W0wDShV7HJCyTNMmRDIb5QcgmtkQMSRu0kIMYIQO7rlNcuJACKNhQmFRMOYgBLFIuhvQ5aRUO2ekErYqMwgQSVMsqYmE7z6tOiHmkSluRjHnk/s1600-h/DSC02459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCfsKTKyDLzNWAlSEPdma0DxdhCU030W0wDShV7HJCyTNMmRDIb5QcgmtkQMSRu0kIMYIQO7rlNcuJACKNhQmFRMOYgBLFIuhvQ5aRUO2ekErYqMwgQSVMsqYmE7z6tOiHmkSluRjHnk/s200/DSC02459.JPG" /></a><br />
</div><div align="center" class="MsoNormal">Place baking sheet on wire racks to cool a bit, then slide the parchment and cookies off onto the wire racks, and cool completely.<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal">My tablespoon sized scoop yielded 46 macaroons.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Optional step: Melt chocolate chips in a bowl over simmering water, and dip the tops of the cooked and cooled macaroons. Let cool completely, or chill in fridge to set chocolate quickly.<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihyphenhyphenYDOnTUcHK_7MWx2QMHsrXssvjAe76RDJ8Xad5FS2-9eRm05t5-f50IvcxrK2pxciUjIre6vxAxMjiXdP7rFUsVJJRC6qedr61-hmSmkCD-QQQIGzJtSWm0iuRJPwAUOyQDR3WZT_g/s1600-h/DSC02456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihyphenhyphenYDOnTUcHK_7MWx2QMHsrXssvjAe76RDJ8Xad5FS2-9eRm05t5-f50IvcxrK2pxciUjIre6vxAxMjiXdP7rFUsVJJRC6qedr61-hmSmkCD-QQQIGzJtSWm0iuRJPwAUOyQDR3WZT_g/s200/DSC02456.JPG" /></a><br />
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</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-28536791622704669222009-12-18T11:27:00.000-08:002009-12-18T11:27:51.307-08:00No Knead Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6x9KcbKjSCOJwPvyS69Us1Fw5aZiWKEDx7gvtAYtwX1wwVDxLT9RRei_CL-0MJQ99tXnjsj0JCnKujirHJ5fjQLmZXxZ7sjeJ-oZUSmqnNnKjgLRLNSORFKr9fOAH1-DCwDet17ioDc/s1600-h/DSC02328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6x9KcbKjSCOJwPvyS69Us1Fw5aZiWKEDx7gvtAYtwX1wwVDxLT9RRei_CL-0MJQ99tXnjsj0JCnKujirHJ5fjQLmZXxZ7sjeJ-oZUSmqnNnKjgLRLNSORFKr9fOAH1-DCwDet17ioDc/s320/DSC02328.JPG" /></a><br />
</div><div class="MsoNormal">Let me start this post by apologizing for its length at the start. There is just so much information to pass along; I didn’t know when to stop!<span style="mso-spacerun: yes;"> </span>I have been asked for this recipe numerous times, and to give the recipe without all of the information that goes with would not be nice. I have learned a lot since making my first loaf, and hopefully my efforts will make your bread experience an easier one.<span style="mso-spacerun: yes;"> </span>The recipe is very simple, once you get the hang of it, but you need to know some things first.<span style="mso-spacerun: yes;"> </span>So, brave reader, be prepared for a long read, grab a cup of tea, pull up a chair, and get ready to make the best bread ever.<br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cnmgMY4CuIScqB-Hcwx6CCFHkc3MRhnHsJcjhwSlYMrERwGoYzb2mBPifg2iesLupNc2yA5xp_Smm65H6e92hPQwzezWcO3dtyQkp-Qn9UbteObxfL2wCrdmxwqj_Nk-0ExysQJZuKI/s1600-h/DSC02363.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cnmgMY4CuIScqB-Hcwx6CCFHkc3MRhnHsJcjhwSlYMrERwGoYzb2mBPifg2iesLupNc2yA5xp_Smm65H6e92hPQwzezWcO3dtyQkp-Qn9UbteObxfL2wCrdmxwqj_Nk-0ExysQJZuKI/s200/DSC02363.JPG" /></a>I have been making bread for years, and up until recently, almost all of it has involved my bread machine.<span style="mso-spacerun: yes;"> </span>At first, I used the machine cycle from start to finish, and made some pretty awesome bread, but I just never learned to love the shape of the bread, or the paddle hole that it left in the bottom of the loaf. <span style="mso-spacerun: yes;"> </span>So, I started using it primarily to knead the dough, with much happier results, and moved on to shape buns, pizza dough etc.<span style="mso-spacerun: yes;"> </span>This kept me happy for years.<span style="mso-spacerun: yes;"> </span>I still use it fairly regularly, for my “knotty” buns, Kaisers, pizza etc.<span style="mso-spacerun: yes;"> </span>My good ole’ Panasonic is close to 15 years old, and still churning out beautiful batches of dough. <span style="mso-spacerun: yes;"> </span><br />
</div><div class="MsoNormal"><span style="mso-spacerun: yes;"> </span>But, then my foodie friend Ken gave me some sourdough starter, and some basic instructions, which I somehow never seemed to follow correctly, as the bread never worked, and the starter always died.<span style="mso-spacerun: yes;"> </span>I am not sure how many times he has asked how it was possible to kill it, but kill it I did.<span style="mso-spacerun: yes;"> </span>(sorry Ken, I did try!) Alas, Sourdough bread was just not meant to be in my kitchen.<span style="mso-spacerun: yes;"> </span>This whole experience left me wanting more from my bread experience though. <span style="mso-spacerun: yes;"> </span>I knew there had to be an easier way, and I really wanted to make a different style of bread. <span style="mso-spacerun: yes;"> </span>A lot of internet research later, I stumbled upon no knead bread.<span style="mso-spacerun: yes;"> </span>It sounded too good to be true.<span style="mso-spacerun: yes;"> </span>I made my first loaf in my cast iron Dutch oven, and, wow, it was pretty fantastic, with no kneading involved, as promised. I remember there being a pretty long rising time, and the baking process was a wee bit daunting, dumping a sticky wet ball of dough into a 500 degree cast iron pot was not something<span style="mso-spacerun: yes;"> </span>I wanted to repeat on a<span style="mso-spacerun: yes;"> </span>regular basis, no matter how good the bread was. <span style="mso-spacerun: yes;"> </span>Back to the drawing board I went, and I found the <a href="http://www.artisanbreadinfive.com/">website</a> for Artisan Bread in Five Minutes a Day.<span style="mso-spacerun: yes;"> </span>Five minutes.<span style="mso-spacerun: yes;"> </span>Could it really be so easy?<span style="mso-spacerun: yes;"> </span>I devoured that website from the first page to the last, and ordered the <a href="http://www.amazon.com/s/ref=nb_ss?url=search-alias%3Daps&field-keywords=Artisan+bread+in+5+minutes+a+day&x=0&y=0">book</a> the very next day.<span style="mso-spacerun: yes;"> </span>I almost felt silly,waiting for the mail to arrive so that I could try this new bread recipe.<span style="mso-spacerun: yes;"> </span>When was finally delivered, I promptly made my first batch of Boule, which consists of mixing some yeast, water and salt together, stirring in the flour, and<span style="mso-spacerun: yes;"> </span>letting it sit.<span style="mso-spacerun: yes;"> </span>I waited the two hours resting time, and made my first batch of bread.<span style="mso-spacerun: yes;"> </span>Now, the 5 minutes may sound misleading, but it relates to the actual hands on time of making a loaf of bread, once the Boule has rested.<span style="mso-spacerun: yes;"> </span>After the resting step, you can store the dough in your fridge for up to 14 days (trust me, you will probably never leave it that long once you taste it, I think I made a loaf or two every day for the first month!) when you want to make a loaf of bread, you pull out your dough, shape your loaf, let it rest, preheat your oven with your pizza stone, and bake your bread with the aid of steam. (I use a broiler pan on the bottom rack of my oven, and pour very hot water in right after putting the loaf onto the pizza stone.)<span style="mso-spacerun: yes;"> </span>The bread that comes out is, without a doubt, amazing. The crust is thick, crunchy and chewy all at the same time, with a moist custardy artisanal middle that will make you swoon. <span style="mso-spacerun: yes;"> </span>I kid you not.( I would NEVER kid about bread!!) Add some salted butter and nirvana comes to mind. <span style="mso-spacerun: yes;"> </span>It really doesn’t get any easier, or better, <span style="mso-spacerun: yes;"> </span>than this bread.<span style="mso-spacerun: yes;"> </span>A wee bit of planning, and a few basic kitchen tools are all you need to make this wonderful bread for yourself.<span style="mso-spacerun: yes;"> </span>Oh, and the book,(they have a new one out now too, <a href="http://www.amazon.com/s/ref=nb_ss?url=search-alias%3Daps&field-keywords=Artisan+bread+in+5+minutes+a+day&x=0&y=0">Healthy Bread in Five Minutes a Day</a>, it is on my Christmas list, I hope Santa brings it for me!) which is filled with tons of hints and recipes.<span style="mso-spacerun: yes;"> </span>The <a href="http://www.artisanbreadinfive.com/">website</a> is fantastic as well, lots of new ideas posted on a regular basis, and they always seem to answer any questions people leave in the comment spots, which is helpful, to say the least.<span style="mso-spacerun: yes;"> </span>I found it very helpful to watch the videos on <a href="http://www.youtube.com/watch?v=zMxJgIpe38Q">YouTube</a> as well, sometimes seeing something with your own eyes makes more sense than what you read.<span style="mso-spacerun: yes;"> </span>The authors, Zoe Francois, and Jeff Hertzberg, are bread geniuses. <span style="mso-spacerun: yes;"> </span>I tip my hat to them every time I make one of their awesome loaves of bread. And, you won’t even break a sweat, I promise!<br />
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</div><div class="MsoNormal">So, if you are still with me, and you want to make some of this yummy bread yourself, you will need a couple of basic tools. <br />
</div><ul><li class="MsoListParagraphCxSpFirst" style="margin-left: 37.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>First and foremost is a pizza stone.<span style="mso-spacerun: yes;"> </span>I use my pampered chef bar pan, and rectangular pizza stone, often together in my oven when I am making multiple loaves.<span style="mso-spacerun: yes;"> </span></li>
<li class="MsoListParagraphCxSpFirst" style="margin-left: 37.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>You will also need some kind of pan to put in the bottom of your oven to pour hot water into. I use the base of the broiler pan that came with my oven. This step is necessary to create the steam that makes the amazing crust.</li>
<li class="MsoListParagraphCxSpFirst" style="margin-left: 37.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>A pizza peel is very helpful, although you can use a cookie sheet with no sides, or the back of a cookie sheet.<span style="mso-spacerun: yes;"> </span>The dough needs to be able to slide off and onto the hot pizza stone; sides will get in the way.</li>
<li class="MsoListParagraphCxSpFirst" style="margin-left: 37.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>I have found parchment paper to be my best friend. <span style="mso-spacerun: yes;"> </span>The book recommends using a good quantity of flour or cornmeal to use under the bread so it doesn’t stick to the peel, but I find parchment is way easier, and neater. You can place the formed dough right on the parchment to rest, and slide it, parchment and all, onto the hot stone, easy peasy. When I was using the cornmeal my smoke alarm was going off regularly because some cornmeal always seemed to hit the hot oven element and burn, causing smoke, noise, and kitchen chaos!</li>
<li class="MsoListParagraphCxSpFirst" style="margin-left: 37.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>A large bucket/container with a lid, it needs to hold at least 12 cups.</li>
<li class="MsoListParagraphCxSpFirst" style="margin-left: 37.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>I highly recommend buying the book.<span style="mso-spacerun: yes;"> </span>The recipe I am going to give you is just the basic recipe.<span style="mso-spacerun: yes;"> </span>The book goes into much more detail, and has many many recipes and variations that are well worth the price of the book.</li>
<li class="MsoListParagraphCxSpFirst" style="margin-left: 37.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>Yeast and coarse salt.<span style="mso-spacerun: yes;"> </span>I buy my instant dry yeast in a brick at a baking supply store, but any instant bread yeast will do.<span style="mso-spacerun: yes;"> </span>I use coarse sea salt, I think they recommend kosher salt.<span style="mso-spacerun: yes;"> </span>If you use a finer salt, you will need to decrease the measurement by ¼. (i.e.: use ¾ as much of the original measurement)</li>
<li class="MsoListParagraphCxSpFirst" style="margin-left: 37.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span style="font-family: Wingdings; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span>Watch the video on you tube. I wish I had found that before I started!!</li>
<li class="MsoListParagraphCxSpFirst" style="margin-left: 37.5pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">a dough or bench scraper comes in handy, for cleaning off your surface, unsticking dough, etc. </li>
</ul><div class="MsoNormal">Now, after all that, if you have your tools assembled, and you are ready to make bread, let’s go!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyr_WNVF6GwVYzST9iAXTIE1ZQG_qRjEpFuqra-5se5xH2hqvRK0lKxizeME6VdJhcjXGN8lwRUdJnwwfgvuUOWIvHqm-RR-smeEM3F1H6a9HFMRs_F7llEMajob39jEu154DZxabmj-Q/s1600-h/DSC02275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyr_WNVF6GwVYzST9iAXTIE1ZQG_qRjEpFuqra-5se5xH2hqvRK0lKxizeME6VdJhcjXGN8lwRUdJnwwfgvuUOWIvHqm-RR-smeEM3F1H6a9HFMRs_F7llEMajob39jEu154DZxabmj-Q/s200/DSC02275.JPG" /></a><br />
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</div><div class="MsoNormal">Basic Boule (Original Master Recipe from Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francois)<br />
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</div><div class="MsoNormal">3 cups lukewarm water (hot water will kill the yeast; cold water will delay your rising time a lot!)<br />
</div><div class="MsoNormal">1 ½ tbsp granulated yeast<br />
</div><div class="MsoNormal">1 ½ tbsp coarse salt<br />
</div><div class="MsoNormal">6 ½ cups all purpose flour (I use unbleached, the book recommends this too)<br />
</div><div class="MsoNormal">Extra flour for shaping the dough<br />
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</div><div align="center" class="MsoNormal">Mix the water, salt and yeast together in a large container.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6Mo9Fm4G-RVjqcMnjWyEg161dOXS9KNUK0fqEUnPnnEf1oLD9_PW5SF8_SE6lWdMYgqcyMtOlPrcaVwse7991QHbSP2JgmfcRmhhoICliotCY2ltff2YtLIYq61Y1FBRoilouVgPKPE/s1600-h/DSC02263.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6Mo9Fm4G-RVjqcMnjWyEg161dOXS9KNUK0fqEUnPnnEf1oLD9_PW5SF8_SE6lWdMYgqcyMtOlPrcaVwse7991QHbSP2JgmfcRmhhoICliotCY2ltff2YtLIYq61Y1FBRoilouVgPKPE/s200/DSC02263.JPG" /></a><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtIf5HW0ZuYcrms6Q-y9bJ4iDBjkDWZ8p511bQcxzfHtTb5JVl5nOv_NGyo4GQT6T7Jo_9lkyVDRQfb9gRb67HMDCN9VO0JPtRQAet2SBKbChlnmFoEijnisC9VkXdQX-JhnKcpPu2s4/s1600-h/DSC02264.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtIf5HW0ZuYcrms6Q-y9bJ4iDBjkDWZ8p511bQcxzfHtTb5JVl5nOv_NGyo4GQT6T7Jo_9lkyVDRQfb9gRb67HMDCN9VO0JPtRQAet2SBKbChlnmFoEijnisC9VkXdQX-JhnKcpPu2s4/s200/DSC02264.JPG" /></a><br />
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</div><div class="MsoNormal">(I find a lower round container is easier to get the dough out of later) Don't worry about the yeast and salt being dissolved completely.<span style="mso-spacerun: yes;"> </span>Mix in the flour with a wooden spoon.<span style="mso-spacerun: yes;"> </span>Do not knead, just mix until it all comes together in a globby kind of dough.<br />
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</div><div align="center" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFDuMUmy7w7XIItyZx75IIVmegquV5umoOZsG8dwf-eKr7-1n_EYll-mGAR_oXNeYcOK7vYFNNxGeu9wVy2pCwoFmWNLNGRr0wA0Kv4Gc6a49rdC3JbxyX6UWxcDSrvIETGWps17863U/s1600-h/DSC02267.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFDuMUmy7w7XIItyZx75IIVmegquV5umoOZsG8dwf-eKr7-1n_EYll-mGAR_oXNeYcOK7vYFNNxGeu9wVy2pCwoFmWNLNGRr0wA0Kv4Gc6a49rdC3JbxyX6UWxcDSrvIETGWps17863U/s200/DSC02267.JPG" width="200" /></a>Allow it to rise covered until it rises and collapses, with the lid on but NOT sealed, at room temperature for about 2 hours. The dough should be flattened on the top when it has is ready.<span style="mso-spacerun: yes;"> </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3mQ7mwIZN8ijEb21gEBFwkfpDdf4n-k0rNn47PdgI0gR52rzf-UTVvzKdLxNMCBhya5GbBTHYEtYVrRbqn1L59hkXGW36ZOEY49EgsRpabVdKg5maaV21BR7krJqa3l_i8hbhEHKBU8/s1600-h/DSC02269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3mQ7mwIZN8ijEb21gEBFwkfpDdf4n-k0rNn47PdgI0gR52rzf-UTVvzKdLxNMCBhya5GbBTHYEtYVrRbqn1L59hkXGW36ZOEY49EgsRpabVdKg5maaV21BR7krJqa3l_i8hbhEHKBU8/s200/DSC02269.JPG" /></a><br />
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</div><div align="center" class="MsoNormal">I have had this take anywhere from 2-4 hours in my kitchen, I think the cooler it is in the kitchen the longer it takes to rise.<br />
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</div><div align="center" class="MsoNormal">The dough is ready to use at this point, or you can store it in the fridge in a lidded but not airtight container for up to 14 days. (If you do use it right away, your initial resting time can be a lot less.<span style="mso-spacerun: yes;"> </span>Cold dough needs a longer initial rest time.<br />
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</div><div align="center" class="MsoNormal">To bake:<br />
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</div><div align="center" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbza3diC5blKaiLe_tZq-msnTxKDznwBVn2iFDGtO34iU9pI-5X5EpWEFPRagMHrmV_fdiM-dcxlzD26JPEIbbGje-8EfGMHWU2Prkm0ulM8V0k3JRmf_GXa2Pq4WQ2Rvhayj8W5r_8Q/s1600-h/DSC02280.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbza3diC5blKaiLe_tZq-msnTxKDznwBVn2iFDGtO34iU9pI-5X5EpWEFPRagMHrmV_fdiM-dcxlzD26JPEIbbGje-8EfGMHWU2Prkm0ulM8V0k3JRmf_GXa2Pq4WQ2Rvhayj8W5r_8Q/s200/DSC02280.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj59pkyrflZodBlUFYsUZqbxc5l_dAEtGFV30e_EC5ZG0B55UsLlTawTwdwrzAV4yUlWldMeP9E7gmKAYIfh07xyzZlAqgByPSCNYJuYYQCA-mfaTmBYID52ZywAIBZCOP0Lq_fNQgxx9g/s1600-h/DSC02278.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj59pkyrflZodBlUFYsUZqbxc5l_dAEtGFV30e_EC5ZG0B55UsLlTawTwdwrzAV4yUlWldMeP9E7gmKAYIfh07xyzZlAqgByPSCNYJuYYQCA-mfaTmBYID52ZywAIBZCOP0Lq_fNQgxx9g/s200/DSC02278.JPG" /></a>Dust the surface of the dough with flour and cut off a grapefruit sized piece (in my round container I divide it into 4 wedges, ¼ of the dough is a perfect size to work with).<span style="mso-spacerun: yes;"> </span> A serrated knife works well.<br />
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</div><div align="center" class="MsoNormal">With the extra flour in a low dish of some sort (I use a pasta plate) plop your ball of dough in and coat the surface of the dough with a bit of flour. I think they call this “cloaking the dough.”<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikhOg9U5Glu59kAqpz6-RhY0q5aZAaZzTPR4DWOw0dqzakAKrJTkF8At2jc0pdUmDdczOnG1dLZIgjj0PsnGCvXRD9k6BFFoMNhTt9g-mBAFh8MZKwbFRi__LZC4nP1HagM5iAV2FCaU4/s1600-h/DSC02281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikhOg9U5Glu59kAqpz6-RhY0q5aZAaZzTPR4DWOw0dqzakAKrJTkF8At2jc0pdUmDdczOnG1dLZIgjj0PsnGCvXRD9k6BFFoMNhTt9g-mBAFh8MZKwbFRi__LZC4nP1HagM5iAV2FCaU4/s320/DSC02281.JPG" /></a><br />
</div><div align="center" class="MsoNormal">Quickly shape into a ball, kind of stretching the surface of the dough around to the bottom all around the ball, rotating quickly and trying not to work it over much. <span style="mso-spacerun: yes;"> </span>For this step I found the <a href="http://www.youtube.com/watch?v=zMxJgIpe38Q">YouTube video</a> essential, it made a lot more sense when I watched it actually being done. It was also hard for me to take pictures with dough and flour covered hands, I should have had a kitchen assistant for this part!!<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Place your smooth ball of dough to rest on a corn meal covered pizza peel or parchment paper.<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal">If the dough is cold, you are going to let it rest for at least 40 minutes.<span style="mso-spacerun: yes;"> </span>I have left mine for longer than this, up to an hour for some loaves, just note that some of the shaped specialty breads take less resting time.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZBdQ-9m38DrErSuRN3gsn-2lk-raYyrtaVMcBBQrAbqHXXin8TFCxiTfAS8IVuYo7xd0YSiR_hjN1IV1ALrFVq3lr2Rw3OUmi7RZGuMYtms-dvHozRY3ii_sKyJXp_YphmLXmMVqa4M/s1600-h/DSC02324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZBdQ-9m38DrErSuRN3gsn-2lk-raYyrtaVMcBBQrAbqHXXin8TFCxiTfAS8IVuYo7xd0YSiR_hjN1IV1ALrFVq3lr2Rw3OUmi7RZGuMYtms-dvHozRY3ii_sKyJXp_YphmLXmMVqa4M/s200/DSC02324.JPG" /></a><br />
</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">20 minutes before it is ready to bake, you are going to get your oven ready.<span style="mso-spacerun: yes;"> </span>Place your broiler pan in the bottom of your oven, near the front so that when you are pouring the hot water in you don't pour it on your element by accident!<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHjUp1X6KMABBTGW5Vb_Fe6FVJ8NZAbOSzsBHaGhugJ55e2WhHj5GPqhkLheADL3-pUKkXC_3U-8Ao2J-JBosRRBzbXFfAmyjxUga1Sy5xaT8p3wkESpXPWYjH_na-6ZXosDnJwBPMl8/s1600-h/DSC02270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHjUp1X6KMABBTGW5Vb_Fe6FVJ8NZAbOSzsBHaGhugJ55e2WhHj5GPqhkLheADL3-pUKkXC_3U-8Ao2J-JBosRRBzbXFfAmyjxUga1Sy5xaT8p3wkESpXPWYjH_na-6ZXosDnJwBPMl8/s200/DSC02270.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><span style="mso-spacerun: yes;"> </span>Place your pizza stone in the lower middle portion of your oven.<span style="mso-spacerun: yes;"> </span>Pre heat to 450 degrees F. With my oven it takes about 16 minutes to preheat.<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDXdDzWNkEi4SZ2ZISa8Q8YTieyFYXyJQ4WboSXqe2ytJTbrYJrIj0I1mhCBdS2v1_DEDgGo8kkrJn4EmicTREpXaXoFcLzUJtj7AT2ChXzV-PiGKyx12-xygEy2MQGsGVbSb3YFU_kk/s1600-h/DSC02272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDXdDzWNkEi4SZ2ZISa8Q8YTieyFYXyJQ4WboSXqe2ytJTbrYJrIj0I1mhCBdS2v1_DEDgGo8kkrJn4EmicTREpXaXoFcLzUJtj7AT2ChXzV-PiGKyx12-xygEy2MQGsGVbSb3YFU_kk/s200/DSC02272.JPG" /></a><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Dust the top of your loaf with flour, and cut a few deep slashes in the top of your loaf using a serrated knife. You will want enough flour that the knife doesn’t stick and drag the dough.<span style="mso-spacerun: yes;"> </span>A regular knife doesn’t work well for this, trust me!<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QGOYV-pj0vjd2IddUE5Zy7ipqGqcri3Sr9dqoK4R__wv8fLDr6I9IgF3ygNUcSoVRLVPJi4UQqADrvUmSFuBOAom7tc6tKtHHmKJRNbK7o90J1940phrIyUINGYvN_qg3UFbZFKk5nI/s1600-h/DSC02325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QGOYV-pj0vjd2IddUE5Zy7ipqGqcri3Sr9dqoK4R__wv8fLDr6I9IgF3ygNUcSoVRLVPJi4UQqADrvUmSFuBOAom7tc6tKtHHmKJRNbK7o90J1940phrIyUINGYvN_qg3UFbZFKk5nI/s200/DSC02325.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Fill a measuring cup with very hot water, and prepare to put your bread in the oven.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fyBg1BY2WYO27qDUw9FsQ7nVlQHX0rVcmEyaL_H3YRGhHwIaZBtE-uDAIgjPWFeWJSbnFrrHLMKeTfF9JybcdBLRxIZLLFV4ne8aXkxOZC4RdR4keAfLawuO-S38NhyphenhyphenX292guJ568VY/s1600-h/DSC02290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fyBg1BY2WYO27qDUw9FsQ7nVlQHX0rVcmEyaL_H3YRGhHwIaZBtE-uDAIgjPWFeWJSbnFrrHLMKeTfF9JybcdBLRxIZLLFV4ne8aXkxOZC4RdR4keAfLawuO-S38NhyphenhyphenX292guJ568VY/s200/DSC02290.JPG" /></a><br />
</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">If you are resting on parchment, slide the whole thing onto your pizza peel or overturned cookie sheet, open your oven and slide the loaf onto the hot pizza stone.<span style="mso-spacerun: yes;"> </span>If you are resting on cornmeal, it could take a couple of quick shakes to get it to slide off the pizza peel.<span style="mso-spacerun: yes;"> </span>Quickly pour the hot water into the broiler pan, and shut the oven.<span style="mso-spacerun: yes;"> </span>You will want to complete this step as fast as possible, so very little heat escapes your oven.<br />
</div><div align="center" class="MsoNormal">Bake for about 30 minutes.<span style="mso-spacerun: yes;"> </span>If your loaf is bigger or smaller, adjust your baking time accordingly.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbeXqSvHzVAZo5Pm1fuGA6epAngNNRAxjuvxQaBtaWAYSq0UEP_48cZNT0cWmnB9PT0ouA9jFRR_rhCKevicL5YGx52mq_A4ufi6QZGNsc8Xr4g8dhF5B8Jm35x9fh0Witbgrv64XS7o/s1600-h/DSC02327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbeXqSvHzVAZo5Pm1fuGA6epAngNNRAxjuvxQaBtaWAYSq0UEP_48cZNT0cWmnB9PT0ouA9jFRR_rhCKevicL5YGx52mq_A4ufi6QZGNsc8Xr4g8dhF5B8Jm35x9fh0Witbgrv64XS7o/s200/DSC02327.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">The whole batch of dough was used to make these 4 loaves.<br />
</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">When it is done, the crust should be a golden brown colour. (And your house should smell amazing!!)<span style="mso-spacerun: yes;"> </span>Let the loaf cool almost completely before slicing it, it makes it way easier to cut, and doesn’t smush the custardy interior together.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Now that we have the basic recipe out of the way, I will share one of my favourite ways to use the dough, which really was the whole point of this long winded blog!<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><strong>Hot Pepper Olive Baguette</strong><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUJYnTon79ASF03Nc2TsUiMKryib2oxbkaeBNztZjHov40Jdu6I54XB_qyW8As1HzFyofzdYkw8Hk81D6ohqb7W35iX7MCpbpzwnZkTkxmkWlCgukEhbJwzjPwZRnGWKBbBVMXuUliak/s1600-h/DSC02304.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUJYnTon79ASF03Nc2TsUiMKryib2oxbkaeBNztZjHov40Jdu6I54XB_qyW8As1HzFyofzdYkw8Hk81D6ohqb7W35iX7MCpbpzwnZkTkxmkWlCgukEhbJwzjPwZRnGWKBbBVMXuUliak/s200/DSC02304.JPG" /></a>¼ of batch of no knead Boule (recipe above)<br />
</div><div class="MsoNormal">1/3 – ½ cup of sliced or roughly chopped green olives, drained well<br />
</div><div class="MsoNormal">1/3-1/2 cup hot pepper rings, drained very well, I give them a squeeze to release any extra liquid<br />
</div><div class="MsoNormal">1/3 - ½ cup of some kind of hard cheese, grated (parmesan, asiago, romano, etc.<span style="mso-spacerun: yes;"> </span>They all work well)<br />
</div><div class="MsoNormal">Flour<br />
</div><div class="MsoNormal">Olive oil<br />
</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Dust your counter with flour, dip your ball of dough into the flour as well, just to nicely coat the surface and make it easier to work with.<span style="mso-spacerun: yes;"> </span>Working quickly, stretch, coax, and coerce your dough into an 8” by 10” ish rectangle.<span style="mso-spacerun: yes;"> </span>If it is really sticky, dust with a bit more flour to make it workable, if it is stiff, let it sit for a minute or two then try again to coax it out into the rectangle shape. Again, you don't want to knead it or over work it, but you need to get it into a nice flattened piece.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfSgX_rbsHr_YMp8t-vQD3xJ8OGyPl22nL5Juw0w_m0Rq-AQJ5J5o634uvve30UJLbtqTtjXKbrVjVJh7RjJKV9fgAiq9EbjQoSOCszPQ1TU2ZmpUXvi_jAQhS57Weoclkbu9ElcNqLc/s1600-h/DSC02282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfSgX_rbsHr_YMp8t-vQD3xJ8OGyPl22nL5Juw0w_m0Rq-AQJ5J5o634uvve30UJLbtqTtjXKbrVjVJh7RjJKV9fgAiq9EbjQoSOCszPQ1TU2ZmpUXvi_jAQhS57Weoclkbu9ElcNqLc/s200/DSC02282.JPG" /></a><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/AVvXsEiVKFcrObErZzJkgERgoTAa2xV4LUlAOFvB4I4oKAGbXIS3_QCr9XbhyphenhyphenVmZhs4DBO7K8DRMtQax8EmAgDrb9mEZP-793-7_ez9EuEfjWCdPlYuf0I4P9p6p2pyQKurXgftctThbCDiq9gQ/s1600-h/DSC02292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKFcrObErZzJkgERgoTAa2xV4LUlAOFvB4I4oKAGbXIS3_QCr9XbhyphenhyphenVmZhs4DBO7K8DRMtQax8EmAgDrb9mEZP-793-7_ez9EuEfjWCdPlYuf0I4P9p6p2pyQKurXgftctThbCDiq9gQ/s200/DSC02292.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8h9mE_QjH1i-gj9HEq1Zb0lLTPbNJaDAzxp7w4-3d73fYQPK0VU7psf1dwK0gUSjzDBiuVzveFQGp2llGwDmOL3YheJ-bQRHXRsQUiiUJ1hHM0YJP2Pp2Hye_gLyWfyA3zKDdcCXU5o/s1600-h/DSC02293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8h9mE_QjH1i-gj9HEq1Zb0lLTPbNJaDAzxp7w4-3d73fYQPK0VU7psf1dwK0gUSjzDBiuVzveFQGp2llGwDmOL3YheJ-bQRHXRsQUiiUJ1hHM0YJP2Pp2Hye_gLyWfyA3zKDdcCXU5o/s200/DSC02293.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4vU3P7MHankKoLUg6URsFwUjOqD_CLhyyi72HJD1z2qHL__yXZNxbLcUyaAB98NFnjt-5woVL7Cv1xuOjBWCKMFEYcSUVVaoybYfafvBnZ-JgipLt0ids20o8AbypNGnkdHs9KwBG5w/s1600-h/DSC02294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4vU3P7MHankKoLUg6URsFwUjOqD_CLhyyi72HJD1z2qHL__yXZNxbLcUyaAB98NFnjt-5woVL7Cv1xuOjBWCKMFEYcSUVVaoybYfafvBnZ-JgipLt0ids20o8AbypNGnkdHs9KwBG5w/s200/DSC02294.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmridROdi8Imwkl4FWmEj3uC5883QtwzpRXVA8xsG6Q_5FNHTvsOliPZYPUxZ1XMgidhkIyCTdRYP0e9UCCNblwbxCC_JO0B99t8RQI986-xK1RtOxLXTE396OJqny-sTytOd0zFFQOio/s1600-h/DSC02295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmridROdi8Imwkl4FWmEj3uC5883QtwzpRXVA8xsG6Q_5FNHTvsOliPZYPUxZ1XMgidhkIyCTdRYP0e9UCCNblwbxCC_JO0B99t8RQI986-xK1RtOxLXTE396OJqny-sTytOd0zFFQOio/s200/DSC02295.JPG" /></a><br />
</div><div class="MsoNormal">Once your dough is shaped, scatter the olives, peppers, and cheese evenly over the surface, and roll up into a log along the longest edge.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ctjMzyOiFVgYiXnrZ0B5BF1shqEd917EDIfUPIQlFuH_dACCfSrA20r0ilzuygWo15Om54DmjyZndogDBmuQA9RQO4kDBtWTHkFP42z5Dr84PzK4uJfMKQimnn5gb9CGo6skOtzmVNo/s1600-h/DSC02296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ctjMzyOiFVgYiXnrZ0B5BF1shqEd917EDIfUPIQlFuH_dACCfSrA20r0ilzuygWo15Om54DmjyZndogDBmuQA9RQO4kDBtWTHkFP42z5Dr84PzK4uJfMKQimnn5gb9CGo6skOtzmVNo/s320/DSC02296.JPG" /></a><br />
</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"> It may stick, don't give up, just ease the dough off of your surface, (a dough scraper or bench scraper may help here) stick it in place and carry on.<span style="mso-spacerun: yes;"> </span>The good thing about this is it is supposed to look rustic!<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Fold the ends under, and place on parchment or well corn-mealed pizza peel to rest. <span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUBXUyW87IAY836ZSUfE1PF1RaZsbNdXJ-pAA0f3kYcl8gP-9Y-SWMDw3oUDywM7tvFkljZ-odef51OpZrnvMxghRdYp5Wg-TMhurn5HGImkrUz8nJf1movuF6p6jcbpt27pUavh_q7M/s1600-h/DSC02297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUBXUyW87IAY836ZSUfE1PF1RaZsbNdXJ-pAA0f3kYcl8gP-9Y-SWMDw3oUDywM7tvFkljZ-odef51OpZrnvMxghRdYp5Wg-TMhurn5HGImkrUz8nJf1movuF6p6jcbpt27pUavh_q7M/s200/DSC02297.JPG" /></a><br />
</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">After about 20 -30 minutes, prepare your oven for baking.<span style="mso-spacerun: yes;"> </span>Place pizza stone in center, and broiling pan in bottom.<span style="mso-spacerun: yes;"> </span>Preheat to 450 Degrees F.<br />
</div><div align="center" class="MsoNormal">When oven is preheated, take a serrated knife and cut slashes down the length of the loaf.<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZpe1HtZLNihctrAFQlVtesYtUGSg_yMus1tRwQhXE7xkurLbUdnaagcUfH2yBBIRNyC027ge_P6HeJjYO8R8eUQQFqT6ACoL9MQvR-FzxOVqpZnOQdypOLYoWtpNFw0dCkRdve9_rLg/s1600-h/DSC02303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZpe1HtZLNihctrAFQlVtesYtUGSg_yMus1tRwQhXE7xkurLbUdnaagcUfH2yBBIRNyC027ge_P6HeJjYO8R8eUQQFqT6ACoL9MQvR-FzxOVqpZnOQdypOLYoWtpNFw0dCkRdve9_rLg/s200/DSC02303.JPG" /></a><br />
</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><span style="mso-spacerun: yes;"> </span>Spray or brush with a bit of olive oil, and slide on to hot stone in oven.<span style="mso-spacerun: yes;"> </span>Pour hot water in to the broiler pan and shut the door quickly. Bake for 25-30 minutes, until the crust is a beautiful golden brown and the cheese that peeks through the slashes is browned.<br />
</div><div align="center" 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/AVvXsEhpUJYnTon79ASF03Nc2TsUiMKryib2oxbkaeBNztZjHov40Jdu6I54XB_qyW8As1HzFyofzdYkw8Hk81D6ohqb7W35iX7MCpbpzwnZkTkxmkWlCgukEhbJwzjPwZRnGWKBbBVMXuUliak/s1600-h/DSC02304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUJYnTon79ASF03Nc2TsUiMKryib2oxbkaeBNztZjHov40Jdu6I54XB_qyW8As1HzFyofzdYkw8Hk81D6ohqb7W35iX7MCpbpzwnZkTkxmkWlCgukEhbJwzjPwZRnGWKBbBVMXuUliak/s320/DSC02304.JPG" /></a><br />
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</div><div align="center" class="MsoNormal">Allow to cool before slicing.<br />
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</div><div class="MsoNormal">This is a Red Pepper Fogasse, from the website. It is very good as well. <span style="mso-spacerun: yes;"> </span>Click <a href="http://www.artisanbreadinfive.com/index.php?s=roasted+red+pepper">HERE</a> for the recipe!<br />
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</div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDn6n6nurDmAdOFS0gCMNfw1ZFm5PSDYZiuT33mDCawCPzufS0-Q-VkphCPOqeE5sYlLsF971ERcG8A-v4hSwjPNHqaD2x_N8bZR8HmGOT-U_Z8AA-OrdsDk2ik7qxOhyphenhyphenRWAEqHuihLWE/s1600-h/DSC02307.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDn6n6nurDmAdOFS0gCMNfw1ZFm5PSDYZiuT33mDCawCPzufS0-Q-VkphCPOqeE5sYlLsF971ERcG8A-v4hSwjPNHqaD2x_N8bZR8HmGOT-U_Z8AA-OrdsDk2ik7qxOhyphenhyphenRWAEqHuihLWE/s200/DSC02307.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHRmtWVfkwx3sdruQ6tVZvFUML76rJWPlROSYCu9eVMLbtmlFME_e8tds4x9p0XHj5NT_rf0QghOMYZlbWxHZZagLHkp-rgPveaHiPL6xOZDpOTU6DsBcymcQRXwaxFambfoJUWX2CH0/s1600-h/DSC02299.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHRmtWVfkwx3sdruQ6tVZvFUML76rJWPlROSYCu9eVMLbtmlFME_e8tds4x9p0XHj5NT_rf0QghOMYZlbWxHZZagLHkp-rgPveaHiPL6xOZDpOTU6DsBcymcQRXwaxFambfoJUWX2CH0/s200/DSC02299.JPG" /></a><br />
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</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com2tag:blogger.com,1999:blog-7928226525778072057.post-22039667678605838692009-12-16T16:41:00.000-08:002009-12-16T16:41:41.883-08:00Baked Potato Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5VDek9B0EJIpBj-yl37vnPDKn1hM5LKNfcrcmQ-SR4wGgkiM5A1fyAcXAkYVjc7kodPaSMLyntE70T0TC4_WPXE92cQxmqZ97xkWNfTlCaL4bIMn-V8uhoOc5YiIUmv0Ztpc517DK_A/s1600-h/DSC02361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5VDek9B0EJIpBj-yl37vnPDKn1hM5LKNfcrcmQ-SR4wGgkiM5A1fyAcXAkYVjc7kodPaSMLyntE70T0TC4_WPXE92cQxmqZ97xkWNfTlCaL4bIMn-V8uhoOc5YiIUmv0Ztpc517DK_A/s320/DSC02361.JPG" /></a><br />
</div><div class="MsoNormal">Oh, what a bad blogger I have been.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>My last blog was over 2 weeks ago!! My only excuse is the Christmas rush, both at work and at home.<span style="mso-spacerun: yes;"> </span>Both seem to be under control at the moment though, and I feel like I can breathe again, if only for a day or two.<span style="mso-spacerun: yes;"> </span>My Christmas cards(the other thing that I enjoy almost as much as cooking, making handmade greeting cards, 50 in all this season, all different...what was I thinking????) are all made and sent, my house is pretty much ready for Christmas, the shopping is about 80% done, and I actually have a day off from work tomorrow.<span style="mso-spacerun: yes;"> </span>Halleluiah! My goal for my day off is to not leave my house for anything. What are the odds that I will actually achieve my goal??<br />
</div><div class="MsoNormal"><span style="mso-spacerun: yes;"> </span>The good thing about loving to cook is that during these crazy busy times, I always make time to cook.<span style="mso-spacerun: yes;"> </span>Take out food seems like a cop out to me, when there are so many yummy things that can be made in just as much time as it takes to dial the phone and wait for the delivery guy.<span style="mso-spacerun: yes;"> </span>Call me crazy, but I would rather spend that 45 minutes cooking, than timing the pizza guy to see if my order is free! <span style="mso-spacerun: yes;"> I am such a food nerd that I always compare what is delivered to what I could have made, and how much better it would have been. (now you really can call me crazy!!) </span>Now my camera is full of pictures just waiting to be blogged about.<span style="mso-spacerun: yes;"> </span>All I need now are a few spare hours to just sit and type.<span style="mso-spacerun: yes;"> </span>Cross your fingers for me, will you?<br />
</div><div class="MsoNormal">So, here I sit, at my laptop, drinking a very enjoyable glass of red wine, trying to decide what to blog about tonight.<span style="mso-spacerun: yes;"> </span>After seeing the boys devour the baked potato soup that I made for supper, I figured it was a recipe worth sharing.<span style="mso-spacerun: yes;"> </span>Apparently a lot of restaurants have a soup like this on their menu, but I have never ordered it.<span style="mso-spacerun: yes;"> </span>After having this though, I just might!<span style="mso-spacerun: yes;"> </span>I baked a bunch of extra <span style="mso-spacerun: yes;"> </span>red potatoes the other night when I was making dinner, figuring I would slice them up and pan fry them in a bit of butter, kind of like really thick potato chips.<span style="mso-spacerun: yes;"> </span>But, somewhere in the back of my wee food addled little brain, I remember reading this recipe and wanting to make it one day.<span style="mso-spacerun: yes;"> </span>So, here it is!<span style="mso-spacerun: yes;"> </span>I didn’t really plan on blogging it, so the picture part is a wee bit sparse,please forgive me! The soup makes up for it, I promise.<span style="mso-spacerun: yes;"> </span>It goes together quickly, and easily. Next time you have extra space in your oven, bake some extra potatoes, this soup is worth it...your stomach will thank you! <span style="mso-spacerun: yes;"> </span><br />
</div><div class="MsoNormal">The original recipe uses regular bacon, but being as we don't eat pork, I substituted some fantastic turkey bacon that Shawn, my veggie guy brought me from the market.<span style="mso-spacerun: yes;"> </span>I also lightened up the recipe a lot, cutting out the sour cream, some of the butter, and a lot of the cheese. Not having ever had this in a restaurant, I wasn’t sure how much of a difference it would make, but the flavour was very good. It is very thick, creamy and satisfying, great for a cold winter day<br />
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</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Baked Potato Soup</b> (<a href="http://allrecipes.com/Recipe/Baked-Potato-Soup-I/Detail.aspx">Original recipe here</a>)<br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">8 slices bacon (I used turkey bacon)<br />
</div><div class="MsoNormal">4 green onions, chopped<br />
</div><div class="MsoNormal">1/2 cup butter<br />
</div><div class="MsoNormal">2 cloves garlic, minced<br />
</div><div class="MsoNormal">2/3 cup all-purpose flour<br />
</div><div class="MsoNormal">6 cups milk (feel free to increase stock and decrease milk if you like)<br />
</div><div class="MsoNormal">1 cup chicken stock<br />
</div><div class="MsoNormal">4 large baked potatoes, peeled and cubed<br />
</div><div class="MsoNormal">1 cup shredded Cheddar cheese<br />
</div><div class="MsoNormal">1 teaspoon salt<br />
</div><div class="MsoNormal">1 teaspoon ground black pepper<br />
</div><div class="MsoNormal"><br />
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</div><div align="center" class="MsoNormal">Cook bacon and chopped green onions in a large, deep skillet, over medium heat until browned. Drain, crumble, and set aside.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQtKRyvTi2JReI1wQBdv-2TShGhY191hQaXy_ZqICBQIZobUGnEz5PZNkBOAcWVHz9xMYynmP-ODhBxFnJfgq2X2UsRNa81QO0obLKkT2DEaVgey6DoWI4lQHdm1YvaqRC-rscDN9aT4/s1600-h/DSC02360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQtKRyvTi2JReI1wQBdv-2TShGhY191hQaXy_ZqICBQIZobUGnEz5PZNkBOAcWVHz9xMYynmP-ODhBxFnJfgq2X2UsRNa81QO0obLKkT2DEaVgey6DoWI4lQHdm1YvaqRC-rscDN9aT4/s320/DSC02360.JPG" /></a><br />
</div><div align="center" class="MsoNormal">In a large heavy pot or Dutch oven, melt the butter over medium heat. Add garlic and cook for about 1 minute. Whisk in flour until smooth. Gradually stir in milk and stock, whisking constantly until it thickens up. Stir in diced potatoes, salt and pepper. Bring to a boil, stirring frequently. <br />
</div><div align="center" class="MsoNormal">Reduce heat, and simmer 10 minutes. <span style="mso-spacerun: yes;"> </span>Use an immersion blender to break up some of the chunks if desired.<span style="mso-spacerun: yes;"> </span>(You can blend till smooth if you prefer your soup to have no chunks at all)<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0HEUX9H-msWbqVyrfjDayQS6mP7sWFu81VPAuWg0bPLdqRVLJq2NFVYMmizLP5A_WGp_eR5LhIu3j6zynXvlMmy6vwaUDaqp7c7JwZGQnkG4E-5OYYextSrsDQDX-bLO8rfHoKSi87w/s1600-h/DSC02359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0HEUX9H-msWbqVyrfjDayQS6mP7sWFu81VPAuWg0bPLdqRVLJq2NFVYMmizLP5A_WGp_eR5LhIu3j6zynXvlMmy6vwaUDaqp7c7JwZGQnkG4E-5OYYextSrsDQDX-bLO8rfHoKSi87w/s320/DSC02359.JPG" /></a><br />
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</div><div align="center" class="MsoNormal">Top each bowl with the crumbled bacon, onions and cheese.<span style="mso-spacerun: yes;"> </span>A dollop of sour cream would probably be good on top as well!<br />
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</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-81284949006447508482009-12-01T04:59:00.000-08:002009-12-01T04:59:02.894-08:00Dad's 70th Birthday Cake, or Chocolate Stout Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0U46rO7uxUcl5XANy0s_0xJyQIHsYppfL9RZvkWShKggn5fCh-W9DzBBjrZAJxl4EEacGe0_fpy_Dn4AR86w3gZL_iwFhXr5-DtQYOr-g_mwkB2najOSwKJfLs-dFkfwapdo12qBPEI4/s1600/DSC02186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0U46rO7uxUcl5XANy0s_0xJyQIHsYppfL9RZvkWShKggn5fCh-W9DzBBjrZAJxl4EEacGe0_fpy_Dn4AR86w3gZL_iwFhXr5-DtQYOr-g_mwkB2najOSwKJfLs-dFkfwapdo12qBPEI4/s320/DSC02186.JPG" /></a><br />
</div><div class="MsoNormal">For my Dads 70<sup>th</sup> dinner this year, I was put in charge of the cake.<span style="mso-spacerun: yes;"> </span>His only request was chocolate, (unlike last year, when he asked me to make <b style="mso-bidi-font-weight: normal;">my brothers</b> black forest cake....) so the search began for a chocolate cake.<span style="mso-spacerun: yes;"> </span>It had to be unique, and it had to be good, like, REALLY GOOD.<span style="mso-spacerun: yes;"> </span>The first runner up was a <a href="http://orangette.blogspot.com/2008/12/like-winter-and-warmth.html">Chocolate Whiskey Bundt Cake</a>(I do love a Bundt cake!) from Orangette, which sounded divine, but after reading that she was a wee bit woozy from one piece, and the boys were going to be eating it, I figured something with a little less alcohol may be called for.<span style="mso-spacerun: yes;"> </span>When I found the recipe for <a href="http://smittenkitchen.com/2006/11/ganached-guinness-goodness/">Chocolate Stout Cake</a> on Smitten Kitchen, and got to the Ganache topping, I knew it was the one. <span style="mso-spacerun: yes;"> </span>It did not fail to please.<span style="mso-spacerun: yes;"> </span>What a fine chocolate cake.<span style="mso-spacerun: yes;"> </span>The chocolate flavour is enhanced by the beer, but don't let that intimidate you if you are not a stout fan (I am not!)<span style="mso-spacerun: yes;"> </span>You can't taste the beer itself; it just brings a new dimension to the batter.<span style="mso-spacerun: yes;"> </span>The flavours meld in perfect harmony, giving a cake with a beautiful moist crumb, and a big bold chocolate taste, without being overly sweet.<span style="mso-spacerun: yes;"> </span>The Ganache is literally, the icing on the cake.<span style="mso-spacerun: yes;"> </span>Sublime, divine-- a chocolate lovers dream.<span style="mso-spacerun: yes;"> </span>Happy Birthday Dad!<span style="mso-spacerun: yes;"> </span>I hope you enjoy the cake!<br />
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</div><div class="MsoNormal">The cake originally called for Guinness Stout, but after reading the comments underneath the recipe on her site, I decided to try a different beer.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>My beer connisure/ foodie friend <span style="mso-spacerun: yes;"> </span>Ken picked me up two bottles of Sinha stout, <span style="mso-spacerun: yes;"> </span>which is brewed in Sri Lanka, and has chocolate, coffee and toffee flavours, perfect for this cake.<span style="mso-spacerun: yes;"> </span>He brought two bottles, which gave me enough to make another cake.<span style="mso-spacerun: yes;"> </span>But, if I make another one, I don’t think I will share....<br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaayyvNbDucAm-HjUxP1siZgvqw7bBISKxIJEaniazgmONJ7CPg5blGlhqvWcco6X4dQxHUpDvKyAjGme8Wt9hrV1dfGYbDBu1JbzWjDsy_-6j9PI08rBBjBPmV-1Ger6EWnpYI0F5xA/s1600/DSC02189.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaayyvNbDucAm-HjUxP1siZgvqw7bBISKxIJEaniazgmONJ7CPg5blGlhqvWcco6X4dQxHUpDvKyAjGme8Wt9hrV1dfGYbDBu1JbzWjDsy_-6j9PI08rBBjBPmV-1Ger6EWnpYI0F5xA/s200/DSC02189.JPG" /></a><o:p> </o:p><br />
</div><div class="MsoNormal"><strong>Chocolate Stout Cake</strong>, originally posted on <a href="http://smittenkitchen.com/2006/11/ganached-guinness-goodness/">Smitten Kitchen</a><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 Cup Stout (I used Sinha, SK used Guinness, feel free to substitute the stout of your choice)<br />
</div><div class="MsoNormal">1 cup Unsalted butter (2 sticks)<br />
</div><div class="MsoNormal">¾ cup unsweetened cocoa powder (SK recommends Dutch process)<br />
</div><div class="MsoNormal">2 cups all purpose flour<br />
</div><div class="MsoNormal">2 cups sugar<br />
</div><div class="MsoNormal">1 ½ tsp baking soda<br />
</div><div class="MsoNormal">¾ tsp salt<br />
</div><div class="MsoNormal">2 large eggs<br />
</div><div class="MsoNormal">10 tbsp sour cream<br />
</div><div class="MsoNormal">6 oz good semisweet chocolate chips (I use PC Decadent semi sweet chocolate chips, they are awesome!)<br />
</div><div class="MsoNormal">6 Tbsp heavy cream<br />
</div><div class="MsoNormal">¾ tsp instant coffee granules (i used the new Starbucks instant packets, about 1/2 of the packet will do)<br />
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</div><div align="center" class="MsoNormal">Cake:<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Preheat oven to 350 degrees F.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Thoroughly grease your Bundt pan.<span style="mso-spacerun: yes;"> </span>I melted butter and used my baster to get every nook and cranny.<span style="mso-spacerun: yes;"> </span>Don't scrimp on this step, if you miss even the smallest bit, your cake may stick.<span style="mso-spacerun: yes;"> </span>You can also use a spray, or butter on a bit of paper towel or waxed paper, just make sure to cover the ENTIRE PAN!!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7hCFa8U4BVRb-RkdsFyMTmn-iouyuGjgp_dJ8vXliqvKxdViKqyKGrrirg056jfyu5dhD_erLFcAt9z9UYgHRCJy-uoO0u6GyrS7qShSr7j8Lh6pgq-Yus02RNKIJ0lMxiOidkuWYUo/s1600/DSC02154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7hCFa8U4BVRb-RkdsFyMTmn-iouyuGjgp_dJ8vXliqvKxdViKqyKGrrirg056jfyu5dhD_erLFcAt9z9UYgHRCJy-uoO0u6GyrS7qShSr7j8Lh6pgq-Yus02RNKIJ0lMxiOidkuWYUo/s200/DSC02154.JPG" /></a><br />
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</div><div align="center" class="MsoNormal">Bring 1 cup stout and 1 cup butter to a simmer in a large pot with a heavy bottom over medium heat.<span style="mso-spacerun: yes;"> </span><br />
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</div><div align="center" class="MsoNormal"><span style="mso-spacerun: yes;"> </span>Sift in cocoa powder and whisk until smooth.<span style="mso-spacerun: yes;"> </span>(I am not sure the sifting is necessary, but I usually sift my cocoa to eliminate any chance of lumps)<br />
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</div><div align="center" class="MsoNormal">Cool Slightly (I set it outside on my railing, it was easier than clearing a spot in my fridge, and it was about 2degrees C outside.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ5ccyDBYJX5QentaEuMIlm8cRWcZb6MAdeqHkiTFhjU8wYCIUD-MoUYOFgOUZ2hpQqITw3Fx1BY6WMjwq4DvqtL5bEQIlblKPvPvIXdEHIyeQ_SB1RCd1x-gnOReKWvcbDAsUxvoD0Y/s1600/DSC02164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ5ccyDBYJX5QentaEuMIlm8cRWcZb6MAdeqHkiTFhjU8wYCIUD-MoUYOFgOUZ2hpQqITw3Fx1BY6WMjwq4DvqtL5bEQIlblKPvPvIXdEHIyeQ_SB1RCd1x-gnOReKWvcbDAsUxvoD0Y/s200/DSC02164.JPG" /></a><br />
</div><div align="center" class="MsoNormal">Whisk flour, sugar, baking soda, and ¾ tsp salt in a large bowl to blend.<span style="mso-spacerun: yes;"> </span> Set aside.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-HS8_XJOv2_yWBO74Rbp3-Wudot8-OG41vCpDu281MgyzJIYTd3ppdT1peXW692t7dwWKO7ZyZHaV-X0Nv62IrCQnS0mMk3AEC60_Y9j57DwRDdG3fFVptwUJaSAT9mAlRa6pLkuzkQ/s1600/DSC02165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-HS8_XJOv2_yWBO74Rbp3-Wudot8-OG41vCpDu281MgyzJIYTd3ppdT1peXW692t7dwWKO7ZyZHaV-X0Nv62IrCQnS0mMk3AEC60_Y9j57DwRDdG3fFVptwUJaSAT9mAlRa6pLkuzkQ/s200/DSC02165.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Using a hand or stand mixer, beat eggs and sour cream in large bowl, till blended.<span style="mso-spacerun: yes;"> </span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqHSV4xRxsbBu7NTC-uUDbQyMl8YJKl1pcyHV11d0Y16y8pf7iQLikVTBcpRI8gc_8TbFQRbvwfJY9gK61lk0eKggoKhY0JpOFjk9dHqatjAIuDTMbvBtkylg4BuKA4R_GeJLSzZ-j_w/s1600/DSC02160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqHSV4xRxsbBu7NTC-uUDbQyMl8YJKl1pcyHV11d0Y16y8pf7iQLikVTBcpRI8gc_8TbFQRbvwfJY9gK61lk0eKggoKhY0JpOFjk9dHqatjAIuDTMbvBtkylg4BuKA4R_GeJLSzZ-j_w/s200/DSC02160.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Add the slightly cooled chocolate mixture, and again, beat until just blended.<span style="mso-spacerun: yes;"> </span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrcdI7iS0YKCipr-A6YK44FW1qpdGxDHLUIzE0fPipOm8kb5IQXGoKh67HfCweG1QO1w-OgHOH8KY94oQ2eqcNMsJA9p13D2S4GQSQlgYAc7w-l_5XQlynbhsDCtqMORXfhff1-Gxx7Y/s1600/DSC02166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrcdI7iS0YKCipr-A6YK44FW1qpdGxDHLUIzE0fPipOm8kb5IQXGoKh67HfCweG1QO1w-OgHOH8KY94oQ2eqcNMsJA9p13D2S4GQSQlgYAc7w-l_5XQlynbhsDCtqMORXfhff1-Gxx7Y/s200/DSC02166.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Add flour mixture, and mix briefly on low, just to bring ingredients together, (to get mine to this stage took about 30 seconds)<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2kCo653KOj9L55f1BTjVCialULLTZg_r4N6-Lh2PYdvMl_g59qpwhubpZhVrZ2VpuTWGicYCPaAe3caBn6mb-NkIQKgHDfJUuZGHhEM2ZBneLNKUb8mUKDtniepCBt8jxPQdvxhox1k/s1600/DSC02167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2kCo653KOj9L55f1BTjVCialULLTZg_r4N6-Lh2PYdvMl_g59qpwhubpZhVrZ2VpuTWGicYCPaAe3caBn6mb-NkIQKgHDfJUuZGHhEM2ZBneLNKUb8mUKDtniepCBt8jxPQdvxhox1k/s200/DSC02167.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Using a rubber spatula, fold the batter until completely combined, being careful not to over-mix.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Pour into prepared pan.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Bake in preheated oven until tester inserted comes out clean, 35-45 minutes.<span style="mso-spacerun: yes;"> </span>( I think mine took closer to 50, but start checking around 35 minutes, you don't want to over or under bake)<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBpd0THI39XHA-h-8rNqbnVRrrrgQoQ9WPVoP7Sa3MPv8i7ZykABIvlHOoiIE8IlP91QSEiBnsr6PUYvWjYd_TLsCBT5ZsG9thHb1IYEosaBnbbp8W1VKjizrr5_ohL4fFLg81xQzSwM/s1600/DSC02174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBpd0THI39XHA-h-8rNqbnVRrrrgQoQ9WPVoP7Sa3MPv8i7ZykABIvlHOoiIE8IlP91QSEiBnsr6PUYvWjYd_TLsCBT5ZsG9thHb1IYEosaBnbbp8W1VKjizrr5_ohL4fFLg81xQzSwM/s200/DSC02174.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Transfer cake to a cooling rack, STILL IN THE PAN, and let it cool completely.<span style="mso-spacerun: yes;"> </span>Leaving it in the pan helps it to release perfectly. As you see in the picture, I cooled it on my railing as well, I should have taken a picture of my dog, on the inside of the door, drooling at the cake, just out of reach...) When the cake is completely cool, turn out of pan and plate it.<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal"><span style="mso-spacerun: yes;"> </span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-H5gYv83kgF8Dwno06cPpfLIdKxXUvE84LfqG9dpHWEsCgGrPMTWdZyBougDrzoaeYFZb3lNh2vIURhKQMFVGH8_bSBpsBWWPMD0nEkS11Tfyk4wi7ZBYNiPUSUPQKZ6jSyfRfBkYy_0/s1600/DSC02175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-H5gYv83kgF8Dwno06cPpfLIdKxXUvE84LfqG9dpHWEsCgGrPMTWdZyBougDrzoaeYFZb3lNh2vIURhKQMFVGH8_bSBpsBWWPMD0nEkS11Tfyk4wi7ZBYNiPUSUPQKZ6jSyfRfBkYy_0/s200/DSC02175.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><strong>Ganache:</strong><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Melt the chocolate, cream, and coffee in the top of a double boiler.<span style="mso-spacerun: yes;"> </span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49kqBzUmRHZNTkiz2njmc9Q_UX3QfHh1TzQr5ztJzcxoAcNG_9IiROXqwLwh-OWTOOM9zZz8PYuXVQcPy-1NEEFOmQ-hvvq60eK-jxJBTqbtr9gCO-vcIY-bPu-O46B-Ab7tXQY-FTRY/s1600/DSC02170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49kqBzUmRHZNTkiz2njmc9Q_UX3QfHh1TzQr5ztJzcxoAcNG_9IiROXqwLwh-OWTOOM9zZz8PYuXVQcPy-1NEEFOmQ-hvvq60eK-jxJBTqbtr9gCO-vcIY-bPu-O46B-Ab7tXQY-FTRY/s200/DSC02170.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><span style="mso-spacerun: yes;"> </span>If, like me you don't have a double boiler, place a glass bowl above simmering water (be sure the water doesn’t touch the bottom of the bowl) and proceed.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jL7swWOuSYJXSdfa0sxp58iEv9-upDmuD3vxaJa56oNft6L9o0uXUOdaCr4SspBYT7rRQxgu7M4FLFNHltU4tZXpbjBHd5ERRCjIcybdzrTQdP-1TJ1dnX0cS13d99NPnHQ28ir948Y/s1600/DSC02171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jL7swWOuSYJXSdfa0sxp58iEv9-upDmuD3vxaJa56oNft6L9o0uXUOdaCr4SspBYT7rRQxgu7M4FLFNHltU4tZXpbjBHd5ERRCjIcybdzrTQdP-1TJ1dnX0cS13d99NPnHQ28ir948Y/s200/DSC02171.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"> Stir occasionally until warm and smooth.<span style="mso-spacerun: yes;"> </span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3eLJ44KMgveSEZLH2JI8L06wai4kUBsgSUUo_u3ZkMRAOV5_HpqVxbjZis1GlaAfJHU8RrmFskUSQ6lHSTZKZSMEHuzlD4N_CO-7KbaFtMEvGAZyJ3yM-VhJ3skCCk9dIZ3V1hZ_z6aI/s1600/DSC02173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3eLJ44KMgveSEZLH2JI8L06wai4kUBsgSUUo_u3ZkMRAOV5_HpqVxbjZis1GlaAfJHU8RrmFskUSQ6lHSTZKZSMEHuzlD4N_CO-7KbaFtMEvGAZyJ3yM-VhJ3skCCk9dIZ3V1hZ_z6aI/s200/DSC02173.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Drizzle over the cooled cake, and enjoy!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyT_wR2dEMYeTghC4REYLnrB59VXCiBjvqL0c2p2ALCF6GtcQ0qiViJP1WzCXT9X4NKOBAqGexBYApFJsGqZZTctHlBEXD0c-J-LZoMTdMnL7d-XFFIuNKWoRutHuroIPqbrmymnqKjg/s1600/DSC02178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyT_wR2dEMYeTghC4REYLnrB59VXCiBjvqL0c2p2ALCF6GtcQ0qiViJP1WzCXT9X4NKOBAqGexBYApFJsGqZZTctHlBEXD0c-J-LZoMTdMnL7d-XFFIuNKWoRutHuroIPqbrmymnqKjg/s200/DSC02178.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">I had to include a picture of the salmon that my brother made for Dad's birthday dinner, it was awesome! Sorry, no recipe, for that you will have to contact my brother!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzvvwqcVfbZu5Fc00JiX9oBntYmBuqDd4FD0NSLBo_L6Ytf2e_rqlwW-yNXt0idz-1Qr5uSpcUkwSZFeES9WIRZiP_2KH3GVS_AMUdgt3W1Ds028BmFLr9lIL8IzcHba6lb0aguJjMZw/s1600/DSC02184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggzvvwqcVfbZu5Fc00JiX9oBntYmBuqDd4FD0NSLBo_L6Ytf2e_rqlwW-yNXt0idz-1Qr5uSpcUkwSZFeES9WIRZiP_2KH3GVS_AMUdgt3W1Ds028BmFLr9lIL8IzcHba6lb0aguJjMZw/s200/DSC02184.JPG" /></a><br />
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</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-70581757905192935322009-11-24T13:28:00.000-08:002009-11-24T13:38:10.883-08:00Lemon Blueberry Yogurt Loaf<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteKU3_sJLau-8YeziPGwrIy0yUYiQpP6LcRJjUjVDIkZ8YsJ-DV1c79Ix6LOHOj5ITno-WpMpw4sXOjtcq4Y9XlTYfv2XWB3ZDCSjzzENJoLe8TsKa6PEIptgEtsOVI7x5gBXiDQokpY/s1600/DSC01993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgteKU3_sJLau-8YeziPGwrIy0yUYiQpP6LcRJjUjVDIkZ8YsJ-DV1c79Ix6LOHOj5ITno-WpMpw4sXOjtcq4Y9XlTYfv2XWB3ZDCSjzzENJoLe8TsKa6PEIptgEtsOVI7x5gBXiDQokpY/s320/DSC01993.JPG" /></a><br />
</div><div class="MsoNormal">In my veggie box again this week, Shawn, my veggie guy, added blueberries.<span style="mso-spacerun: yes;"> </span>I actually had a hankering for muffins, but stumbled across this recipe for a blueberry loaf/cake type thing that hooked me at first read.<span style="mso-spacerun: yes;"> </span>I had everything the recipe called for, and, believe it or not, I DID NOT TINKER WITH IT AT ALL!<span style="mso-spacerun: yes;"> </span>Not even one little bit.<span style="mso-spacerun: yes;"> </span>Weird, I know, but sometimes I surprise even myself!<span style="mso-spacerun: yes;"> </span>It whipped up quickly, and the smell in my kitchen was amazing while it baked.<span style="mso-spacerun: yes;"> </span>If you follow the link, <a href="http://smittenkitchen.com/2008/04/lemon-yogurt-anything-cake/">Smitten Kitchen</a> gives all kinds of variations you could try.<span style="mso-spacerun: yes;"> </span>I am kinda stuck on this one at the moment, but will definite keep it in the repertoire.<span style="mso-spacerun: yes;"> </span>The loaf itself is very moist, and as she suggests in the original recipe, needs to be cut very carefully. Try and allow it to cool completely before attempting to slice.<span style="mso-spacerun: yes;"> </span>One suggestion she gives that would be divine is doubling the recipe and baking in a Bundt pan.<span style="mso-spacerun: yes;"> </span>Maybe with a lemon icing sugar glaze…time for another slice!<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5b5qet6VpEYtatQzOwgXU089P86L0s4JxYyU7RtZHJ3531wFFpErKa18UYfmnNXSCUN-iXD007_fOD_mrytV6Za2N6KtUJXFaEKCwEx1Own7pPUgToEjNmgnCryL4Ja7ArMGHSQiOyk/s1600/DSC02127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5b5qet6VpEYtatQzOwgXU089P86L0s4JxYyU7RtZHJ3531wFFpErKa18UYfmnNXSCUN-iXD007_fOD_mrytV6Za2N6KtUJXFaEKCwEx1Own7pPUgToEjNmgnCryL4Ja7ArMGHSQiOyk/s320/DSC02127.JPG" /></a><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Lemon Blueberry Yogurt Loaf (Or, as Smitten kitchen calls it, Lemon Yogurt anything Cake)</b><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 ½ cups all purpose Flour plus 1 tbsp extra to toss blueberries in<br />
</div><div class="MsoNormal">2 tsp baking powder<br />
</div><div class="MsoNormal">½ tsp salt<br />
</div><div class="MsoNormal">1 cup plain yogurt<br />
</div><div class="MsoNormal">1 cup white sugar, plus 1 extra teaspoon for lemon drizzle<br />
</div><div class="MsoNormal">3 XL eggs<br />
</div><div class="MsoNormal">2 tsp lemon zest (I only needed one, hers suggested 2)<br />
</div><div class="MsoNormal">½ tsp vanilla<br />
</div><div class="MsoNormal">½ cup vegetable oil (I used olive oil)<br />
</div><div class="MsoNormal">1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking) (I used fresh)<br />
</div><div class="MsoNormal">1/3 cup lemon juice, freshly squeezed<br />
</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Preheat your oven to 350 degrees F, and then prepare your pan.<span style="mso-spacerun: yes;"> </span>Grease a large loaf pan, Mine measures about 8 ½ x 4 ½ x 2 ½ inches.<span style="mso-spacerun: yes;"> </span>After you grease it, line the bottom of it with parchment, grease the parchment, and then flour the pan.<span style="mso-spacerun: yes;"> </span>Set aside.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvURBfFEjORFGfrUL3Olh-sM-ay1f_a7HVBNOPaq7hB9121rz-JknfHAiVYiXmY6NCY33iZhXllU9_5a3Lp_p_tL9qz5hzqmLpXNpJU0a17oxnobxNaKMQRTD4Pg-jnqi4pMYa_PHjME/s1600/DSC02101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvURBfFEjORFGfrUL3Olh-sM-ay1f_a7HVBNOPaq7hB9121rz-JknfHAiVYiXmY6NCY33iZhXllU9_5a3Lp_p_tL9qz5hzqmLpXNpJU0a17oxnobxNaKMQRTD4Pg-jnqi4pMYa_PHjME/s200/DSC02101.JPG" width="200" /></a><br />
</div><div align="center" class="MsoNormal">Whisk together 1 ½ cups flour, the baking powder and the salt, set aside.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSVY7JyFvNFs_Ox9PZRdx568BY4KyrLY4CgQogtlpOsgI6dpu-9ARiPvSvM9dCHhyphenhyphenDMG1ve-8bNTX5oEwJtME1M9JreuXE7CpGGE7zmmHAxE5slo6EzcSkluLyc5JYItMORqY17wZj88/s1600/DSC02103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSVY7JyFvNFs_Ox9PZRdx568BY4KyrLY4CgQogtlpOsgI6dpu-9ARiPvSvM9dCHhyphenhyphenDMG1ve-8bNTX5oEwJtME1M9JreuXE7CpGGE7zmmHAxE5slo6EzcSkluLyc5JYItMORqY17wZj88/s200/DSC02103.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">In a separate bowl, mix together the yogurt, sugar eggs, zest, vanilla and oil until well blended.<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSILSNNNnz-BQpSNYYDD1TH8oEfXGyH94bjKw5AiYmiWwXNrLq1fOrYkG4M7mFRhM9ijcaOt_doiMJ79t-FN0D0mrt3ehqyTcNc0kceW9smabKarOZaLqlVW1yTiShes5AAkHw1KB5FvM/s1600/DSC02106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSILSNNNnz-BQpSNYYDD1TH8oEfXGyH94bjKw5AiYmiWwXNrLq1fOrYkG4M7mFRhM9ijcaOt_doiMJ79t-FN0D0mrt3ehqyTcNc0kceW9smabKarOZaLqlVW1yTiShes5AAkHw1KB5FvM/s200/DSC02106.JPG" /></a><br />
</div><div align="center" class="MsoNormal">Slowly add the dry ingredients, stirring till just mixed.<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ws1c7Kzg2mPn67Iqli8wRWqCW0toaNPsEUnlfEtw6qZxnaxm11BwTAuNYhwCZ_bdaHmLu5T21zGlJVmOCQS1mOx2uNh8SMNSXzexTh_vX-eS7ATkOy4VIxLVCs76JflwDfiM6jsE814/s1600/DSC02107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ws1c7Kzg2mPn67Iqli8wRWqCW0toaNPsEUnlfEtw6qZxnaxm11BwTAuNYhwCZ_bdaHmLu5T21zGlJVmOCQS1mOx2uNh8SMNSXzexTh_vX-eS7ATkOy4VIxLVCs76JflwDfiM6jsE814/s200/DSC02107.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Toss the blueberries with the remaining 1 tbsp flour, then CAREFULLY fold the berries into the batter, being careful not to over mix.<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Utuerfdh6se0TATWnwLzfYmcsyUnweivO66wkEeUZZ2NhfSRuJgNTyex0kyBYz-Zs1AHT4D1AwooudXUFq72-jui-BoMnAPEv4e8G0tKT77axi1teZnL-USQ3XpzN6HFJom706FCMwQ/s1600/DSC02108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Utuerfdh6se0TATWnwLzfYmcsyUnweivO66wkEeUZZ2NhfSRuJgNTyex0kyBYz-Zs1AHT4D1AwooudXUFq72-jui-BoMnAPEv4e8G0tKT77axi1teZnL-USQ3XpzN6HFJom706FCMwQ/s200/DSC02108.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Pour batter into prepared pan.<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_KKrAbGCXo12JlJlT1I_gC_gj_ZEkDMpY5kNtLbAYS9jSnNUH8PXgcQK89HVlH5mEhaKFq39yDkP8p0Nf2IEzEhDqLzHaclInCHETBPxpR-5P43eewUMqfFFt2_zasjIl6lzD4NGaxY/s1600/DSC02109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_KKrAbGCXo12JlJlT1I_gC_gj_ZEkDMpY5kNtLbAYS9jSnNUH8PXgcQK89HVlH5mEhaKFq39yDkP8p0Nf2IEzEhDqLzHaclInCHETBPxpR-5P43eewUMqfFFt2_zasjIl6lzD4NGaxY/s200/DSC02109.JPG" width="200" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Bake in preheated oven for 50 minutes (mine took closer to 70) or until cake tester inserted in middle comes out clean.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">While loaf is baking, combine lemon juice and remaining tbsp sugar in a small pot.<span style="mso-spacerun: yes;"> </span>Cook until the sugar is dissolved, remove from heat and set aside.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBT_eTU8kTV4o8Aa5RXC81xOuCPEnsbIxm1D-Fd0KpW0SRQSjNtwT7_c-T5KctEYHomXZcBYtxRQpud_J_0ZZpEbfakYOdAhXDbDMvBcR2MV8bQCfOWQnNxr3SVYPBDkVVy5j7aXwm_0/s1600/DSC02110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBT_eTU8kTV4o8Aa5RXC81xOuCPEnsbIxm1D-Fd0KpW0SRQSjNtwT7_c-T5KctEYHomXZcBYtxRQpud_J_0ZZpEbfakYOdAhXDbDMvBcR2MV8bQCfOWQnNxr3SVYPBDkVVy5j7aXwm_0/s200/DSC02110.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-fvfauhQHGUzqiKpUZ8X_eFbW_krsE1SR4lMN3zJFseQ4sXXNFNZhWIZO6nwIvpJ43fvlybqXTl1EkWmxtpHBoGEN8lN4kEWH-c57VCw5x59LVz4SxyAD1mtPhNi6EREt5AJ402X6kY/s1600/DSC02111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-fvfauhQHGUzqiKpUZ8X_eFbW_krsE1SR4lMN3zJFseQ4sXXNFNZhWIZO6nwIvpJ43fvlybqXTl1EkWmxtpHBoGEN8lN4kEWH-c57VCw5x59LVz4SxyAD1mtPhNi6EREt5AJ402X6kY/s200/DSC02111.JPG" /></a><br />
</div></div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Remove from oven and let rest in pan for 10 minutes.<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnU_1-OaweQUbF6L2Gtkf8LSaBtEB4dL7rNdjkJu50sxtuLz31JIl399Cgcfmtdxl1mVOV33SFDGJvfV358PwmI0oosdRGAckBwVWGdFCIHFLCIAo8bbPHuIX-J5i0QQq6kIQCJN-TiU/s1600/DSC02116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAnU_1-OaweQUbF6L2Gtkf8LSaBtEB4dL7rNdjkJu50sxtuLz31JIl399Cgcfmtdxl1mVOV33SFDGJvfV358PwmI0oosdRGAckBwVWGdFCIHFLCIAo8bbPHuIX-J5i0QQq6kIQCJN-TiU/s320/DSC02116.JPG" /></a><br />
</div><div align="center" class="MsoNormal">Turn out onto a cooling rack, and baste with lemon juice sugar mixture while the loaf is still warm.<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWEcAHF3GVj_gnapSRTYsaHSiZs0seeAerYIIo0pedD3JenqJsjVLTqI5sXsRpQwU0X1TCKjkzF7QX0S35AEwuccpo4v23kU5xHOcIBlERrDj9pRN8OkSDg2bhcIu6x91wSTEGrY4PbA/s1600/DSC02122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWEcAHF3GVj_gnapSRTYsaHSiZs0seeAerYIIo0pedD3JenqJsjVLTqI5sXsRpQwU0X1TCKjkzF7QX0S35AEwuccpo4v23kU5xHOcIBlERrDj9pRN8OkSDg2bhcIu6x91wSTEGrY4PbA/s320/DSC02122.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Allow to cool before slicing, and don't forget to remove the parchment from the bottom of the loaf.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1mV_xZNpBX7Wu1Q9b3nDcmDjyt4TroL5jO5jiz5x0bdU-MB_KFel04DvtPWbxP-bQFTzzUdHh7MwzioeZCWOVnzGPZWpwAOE3lRzgW8GYOe10z6-f90o2btrxu7S5wrTWevhGbIOFDU/s1600/DSC02123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1mV_xZNpBX7Wu1Q9b3nDcmDjyt4TroL5jO5jiz5x0bdU-MB_KFel04DvtPWbxP-bQFTzzUdHh7MwzioeZCWOVnzGPZWpwAOE3lRzgW8GYOe10z6-f90o2btrxu7S5wrTWevhGbIOFDU/s320/DSC02123.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;">This is what my kitchen looks like during my baking episodes!<br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfDuKn2d6Yx2vVg-7NNoTDIF8rFbb_WF8hqKyKic1La_5367MBdiFc2o8lYZ_Wwt8brRoR27E2yW9tnaDYb76KEK2OHP7tk63SPJp0VLs46V2FUZGXchWHLBDEQk6MISd7rvpwkNzN24/s1600/DSC02112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfDuKn2d6Yx2vVg-7NNoTDIF8rFbb_WF8hqKyKic1La_5367MBdiFc2o8lYZ_Wwt8brRoR27E2yW9tnaDYb76KEK2OHP7tk63SPJp0VLs46V2FUZGXchWHLBDEQk6MISd7rvpwkNzN24/s200/DSC02112.JPG" /></a><br />
</div><br />
</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-67083060716395054062009-11-15T08:13:00.000-08:002010-01-13T12:50:37.797-08:00Eggs Poached in Tomatoes<div class="MsoNormal">I spend a lot of time reading food blogs; (no, really, like A LOT!) I <strike>think</strike> know it has become my latest obsession.<span style="mso-spacerun: yes;"> </span>Having a new obsession connect so closely with another obsession (cooking) is both a good thing, and a very bad thing.<span style="mso-spacerun: yes;"> </span>On the good side, discovering these food blogs has opened up a whole new world of yummy recipes for me to feed my loved ones with, and it inspired this blog of my own. So far, win-win, right?<span style="mso-spacerun: yes;"> </span>On the bad side though, I find myself looking for a recipe that I read somewhere, and end up, hours later, with a whole new list of recipes that I want to try, while I click from blog to blog, eventually forgetting what I was looking for in the first place. <span style="mso-spacerun: yes;"> </span>Whole afternoons have been lost while reading posts for things like pear and chocolate cakes, ginger chocolate banana bread, key lime coconut cake, or Dutch baby pancakes.<span style="mso-spacerun: yes;"> (can you see new blog posts here? I can!) </span>I end up STARVING by the end of it all, realize I have no time left to cook what I originally set out to find, and end up in need of something quick.<span style="mso-spacerun: yes;"> </span>I have a few quick meals that I fall back on, and a lot of them seem to include eggs, because they cook so very quickly, and they are pretty darn tasty with not a lot of fuss.<span style="mso-spacerun: yes;"> </span>I will have to do a post on my omelet/frittata thing, but I think it needs a much better name first!<span style="mso-spacerun: yes;"> </span>When browsing one afternoon, I found this particular recipe, and I was pretty sure it would become a contender in the “I want something tasty but I need to eat RIGHT NOW” category.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>I made it for Jim on a Saturday morning when the boys were both out (it is not really their kind of breakfast) and I was hooked.<span style="mso-spacerun: yes;"> </span>I could eat this every day (well, maybe not EVERY day, but you get the point; it is that good). It doesn't get any better than that. My inspiration recipe came from <a href="http://smittenkitchen.com/2008/09/eggs-in-tomato-sauce-contest-winners/">Smitten Kitchen</a>, and had some sautéed greens on the side, which, alas, I had none of at the time.<span style="mso-spacerun: yes;"> </span>Feel free to add them if you like, I am sure they would make a very tasty addition.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscPBYXnX5ur6aMOeTT7a5R3NVl_Aaa3ThZXTi5t9gfgPMWNfoncPelAB5EIJresoXgU-PMrbmOqN_A9BFLq2aICR4Ow80ytv1NVjfNlXQx9hQZ-8mbSLKF8rn3YYsSktsx4DodnGfb4M/s1600-h/DSC01610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscPBYXnX5ur6aMOeTT7a5R3NVl_Aaa3ThZXTi5t9gfgPMWNfoncPelAB5EIJresoXgU-PMrbmOqN_A9BFLq2aICR4Ow80ytv1NVjfNlXQx9hQZ-8mbSLKF8rn3YYsSktsx4DodnGfb4M/s320/DSC01610.JPG" /></a><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Eggs Poached In Tomatoes</b><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 28 oz can of diced tomatoes (or use a can of whole ones, and dice them yourself, me—I almost always buy diced!)<br />
</div><div class="MsoNormal">1 onion<br />
</div><div class="MsoNormal">1 tbsp olive oil<br />
</div><div class="MsoNormal">2 cloves of garlic<br />
</div><div class="MsoNormal">A pinch of hot pepper flakes (optional)<br />
</div><div class="MsoNormal">Salt and pepper to taste<br />
</div><div class="MsoNormal">4 eggs<br />
</div><div class="MsoNormal">2 pieces of bread, pick your favourite kind, (something with some substance is best, like a yummy sourdough, or multi-grain loaf.<span style="mso-spacerun: yes;"> </span>You will want one that won't turn to mush under the tomato egg mixture)<br />
</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Heat the olive oil over medium high heat in a medium saucepan. Thinly slice the onion, and chop the garlic, and add to the heated oil. Sauté until just starting to soften and brown a wee bit.<span style="mso-spacerun: yes;"> </span>Add the tomatoes along with their juices, the pinch of hot pepper flakes (if using), and season with salt and pepper.<span style="mso-spacerun: yes;"> </span>Heat to boiling, stirring often.<br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJpQVINutGOBYR6OKYbZeyIQEW3oDblC_xLt3BPMIYWM42BEhg9CWqWQ4X8JNdL81M_rXU44DF2ZoB5hu728z-dBGtRDOJ-rSaCT4USYXwTZmplcCqPn1GX_RDVuOpCZ_xs7sjPUl2eo/s1600-h/DSC01611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJpQVINutGOBYR6OKYbZeyIQEW3oDblC_xLt3BPMIYWM42BEhg9CWqWQ4X8JNdL81M_rXU44DF2ZoB5hu728z-dBGtRDOJ-rSaCT4USYXwTZmplcCqPn1GX_RDVuOpCZ_xs7sjPUl2eo/s320/DSC01611.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Break eggs one at a time into a small bowl, and add them to the bubbling tomato mixture. (If you are a pro- egg cracker, you can crack them right into the tomatoes without using a small bowl, a pro I am not!)<br />
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</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilK_IFrVjzdm-FgOPl3FD7fRLMq1lhZiNm8SaTRGeZXybjMjbEIlHqcjnowbF6VDx8G9rJ4cZSr-97dJwd4DzdJ5tTwBZTkl2AfGzbv6NJ7bDo5zrL4Sk-E3DXalZVdLGK9sI_WXtWrJc/s1600-h/DSC01612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilK_IFrVjzdm-FgOPl3FD7fRLMq1lhZiNm8SaTRGeZXybjMjbEIlHqcjnowbF6VDx8G9rJ4cZSr-97dJwd4DzdJ5tTwBZTkl2AfGzbv6NJ7bDo5zrL4Sk-E3DXalZVdLGK9sI_WXtWrJc/s320/DSC01612.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Repeat with remaining eggs, spacing them evenly around the pot.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_p0iDjJmIyH6Jyt7L6mxzMFAoKUhDhKJbilRkCvIAGvi9iHwCEYOp1nVr-XfeQOom-sH52kWjGsbgxw0NbUb0bEUFXeB2Yb_cbcBInGChAyQSpr8qfZwDPEJKnAHW5hXbcmM8A6zQ1Y/s1600-h/DSC01613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_p0iDjJmIyH6Jyt7L6mxzMFAoKUhDhKJbilRkCvIAGvi9iHwCEYOp1nVr-XfeQOom-sH52kWjGsbgxw0NbUb0bEUFXeB2Yb_cbcBInGChAyQSpr8qfZwDPEJKnAHW5hXbcmM8A6zQ1Y/s320/DSC01613.JPG" /></a><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Turn temperature to medium low, and cover the pot.<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal"><span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal">Toast your bread; place in a shallow bowl type plate like a pasta plate.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqvYCxTbdpEQR1HyI9uEeflxHdJtlZEXVmvYbiV0wbtRXT9wXQGRevVcQy3ogfFuKDLawVzibRB7wxf2D4f3qy4sederZxAIwDy58EDIGWsEkCuKL_kHe9j8SJercytKAdmFcNHw15zE/s1600-h/DSC01614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqvYCxTbdpEQR1HyI9uEeflxHdJtlZEXVmvYbiV0wbtRXT9wXQGRevVcQy3ogfFuKDLawVzibRB7wxf2D4f3qy4sederZxAIwDy58EDIGWsEkCuKL_kHe9j8SJercytKAdmFcNHw15zE/s320/DSC01614.JPG" /></a><br />
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</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-iVJOedy4tbPGK1UQdGjHcFhvsZ_J1cMoxeHYfq_7v8em3cEG2CgOlbpo9q9IoNKz5wyMeioLgn5wMwaGvJpWM4CHOoLcGDcXU-9Z8zvlKQwhif5A2ALLtUvhnleXI0DoUZUHKxGr-74/s1600-h/DSC01616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-iVJOedy4tbPGK1UQdGjHcFhvsZ_J1cMoxeHYfq_7v8em3cEG2CgOlbpo9q9IoNKz5wyMeioLgn5wMwaGvJpWM4CHOoLcGDcXU-9Z8zvlKQwhif5A2ALLtUvhnleXI0DoUZUHKxGr-74/s320/DSC01616.JPG" /></a><br />
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</div><div align="center" class="MsoNormal">Let the eggs simmer until the yolks are how you like them; ours cooked for 4-5 minutes tops. I prefer the yolks to be just on the thick side of runny.<br />
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</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkbxg49tuhdGRhAbFGwnfF83cLyQOUJm8qJlk_53yOnxw2_jAvd_-TNGNKpDgV8MByhtqYW2tIhj6TUKpZiHHCJvJstMmenhCflmIEIHNpTjQzgmJXiWszEeU6TALvJOvJH329SpvWCw/s1600-h/DSC01615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkbxg49tuhdGRhAbFGwnfF83cLyQOUJm8qJlk_53yOnxw2_jAvd_-TNGNKpDgV8MByhtqYW2tIhj6TUKpZiHHCJvJstMmenhCflmIEIHNpTjQzgmJXiWszEeU6TALvJOvJH329SpvWCw/s320/DSC01615.JPG" /></a><br />
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</div><div align="center" class="MsoNormal">Using a large spoon or ladle scoop a generous portion of tomatoes out of the pot along with eggs, and place on your toast. Another grind of fresh black pepper, and bon appétit! Simple, delicious and nourishing, all within about 15 minutes.<span style="mso-spacerun: yes;"> </span><br />
</div><div align="center" class="MsoNormal">Life is good.<br />
</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0tag:blogger.com,1999:blog-7928226525778072057.post-21919875855630093932009-11-13T13:32:00.000-08:002009-11-14T06:36:23.160-08:00Roasted Broccoli and Cauliflower<div align="center" class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCsz6ZcExbxneQ18sUsIsKqDr9JH9201MNkH9foF8uXGAECdq2h6d-ZdxGrLVArYY1n8jHpnO6rmJE3PQWVhMdWkWpqOWeWyXrZdObz4WS96hCgOcjrpvoM3erCv3uiw7A2QlJfxcfTOc/s1600-h/DSC01982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCsz6ZcExbxneQ18sUsIsKqDr9JH9201MNkH9foF8uXGAECdq2h6d-ZdxGrLVArYY1n8jHpnO6rmJE3PQWVhMdWkWpqOWeWyXrZdObz4WS96hCgOcjrpvoM3erCv3uiw7A2QlJfxcfTOc/s320/DSC01982.JPG" /></a><br />
</div>I am a big fan of roasting veggies.<span style="mso-spacerun: yes;"> </span>I used to stick to root type veggies, like sweet potatoes, onions, parsnips, potatoes, onions etc.<span style="mso-spacerun: yes;"> </span>I branched out to Brussels sprouts a few years ago, and immediately fell in love all over again with the wee little cabbage guys. Asparagus followed shortly thereafter, and was added to the yum list. I think it was last year that I read somewhere about roasting cauliflower, which, of course, I tried right away.<span style="mso-spacerun: yes;"> </span>Wow! Once you have had it roasted, you will never settle for steamed again! It gives it a nutty sweetness that is downright addictive.<span style="mso-spacerun: yes;"> </span>So, adding broccoli, it had to be done.<span style="mso-spacerun: yes;"> </span>I am hooked.<span style="mso-spacerun: yes;"> </span>I think I could eat a whole pan of roasted cauliflower and broccoli myself, it is better than candy (notice I did not say chocolate…)<span style="mso-spacerun: yes;"> </span>It is so simple, and looks beautiful, with all those roasty brown tips….OK, now I am getting hungry again!<br />
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</div><div align="center" class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXNTcDEH07Dcdm1XuIvygNHzRl48nq_1AbyGpBiJjOR9eGvOxnJi-Z2LpzDbQJ6oJGivxfn-r5H4ruq-ITwkC3LEri6rPlRsyTg7bIZKbmUeP6IDwcQez7qKWFw6Fjnwu6vfWY3KM5sY/s1600-h/DSC01986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiXNTcDEH07Dcdm1XuIvygNHzRl48nq_1AbyGpBiJjOR9eGvOxnJi-Z2LpzDbQJ6oJGivxfn-r5H4ruq-ITwkC3LEri6rPlRsyTg7bIZKbmUeP6IDwcQez7qKWFw6Fjnwu6vfWY3KM5sY/s320/DSC01986.JPG" /></a><br />
</div><b style="mso-bidi-font-weight: normal;">Roasted Broccoli and Cauliflower</b><br />
</div><div align="center" class="MsoNormal">1 large head broccoli<br />
</div><div align="center" class="MsoNormal">1 medium head cauliflower<br />
</div><div align="center" class="MsoNormal">Olive oil<br />
</div><div align="center" class="MsoNormal">Salt and pepper to taste<br />
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</div><div align="center" class="MsoNormal">Cut apart broccoli and cauliflower, and evenly distribute flowerets on large pan with an edge, like a jelly roll pan, or even a large roasting pan.<br />
</div><div align="center" class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSrNZtjTKLSHsQe0nVGeaPszdtCYtkxZEXF49powR3t-0F_xC1BZWXXvDa65L-35LKRPHEpp8jxGBDX4xfyw3XWvHDrA4wVW3LwHBmiTSOi4BQhzvxVK-7oR_eK-ltk_2BngZkB5JRGY/s1600-h/DSC01983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSrNZtjTKLSHsQe0nVGeaPszdtCYtkxZEXF49powR3t-0F_xC1BZWXXvDa65L-35LKRPHEpp8jxGBDX4xfyw3XWvHDrA4wVW3LwHBmiTSOi4BQhzvxVK-7oR_eK-ltk_2BngZkB5JRGY/s200/DSC01983.JPG" /></a><br />
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</div><div align="center" class="MsoNormal">Lightly drizzle with olive oil, I probably use 3-4 tbsp max, then sprinkle with salt and freshly ground pepper.<span style="mso-spacerun: yes;"> </span>My salt of choice is coarse sea salt, use whichever is your favourite. Use hands to mix in oil, S&P, to evenly distribute.<br />
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</div><div align="center" class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lPt_SxPOApfFB_VSu9j7Icm7tH6yWr64Ah5Bct-8R9X4-X-HpKxqWZzAAi5q_HeifUGWGpuXg4_-JugmFTGgJR_a2fkKUfFdgaBUw9YUtj53GQK4KJawZn6Ar9bKpgJBoeMErNOShyphenhyphen4/s1600-h/DSC01985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lPt_SxPOApfFB_VSu9j7Icm7tH6yWr64Ah5Bct-8R9X4-X-HpKxqWZzAAi5q_HeifUGWGpuXg4_-JugmFTGgJR_a2fkKUfFdgaBUw9YUtj53GQK4KJawZn6Ar9bKpgJBoeMErNOShyphenhyphen4/s200/DSC01985.JPG" /></a><br />
</div>Roast in hot oven for 35-45 minutes, until the edges start to turn a nice dark brown colour.<span style="mso-spacerun: yes;"> </span>Be sure to stir a few times during the cooking time.<br />
</div><div align="center" class="MsoNormal"><br />
</div><div align="center" class="MsoNormal">Great accompaniment to <a href="http://9cooks.blogspot.com/search/label/poultry">Sticky Sweet Spicy Chicken.</a><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbtycMhpG_UamDrux1VqKtwdY42q5uwMBZQGgXMO6BNyksUxoqHp1Kzj0a4dH0vODxLA24EGj47zySMSAsy3NmNoySg_f0Qr_PT7PLU9_6EjD7qsC5rApQwXfqz-eg-M2C0XfnzRG3BQ/s1600-h/DSC01988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbtycMhpG_UamDrux1VqKtwdY42q5uwMBZQGgXMO6BNyksUxoqHp1Kzj0a4dH0vODxLA24EGj47zySMSAsy3NmNoySg_f0Qr_PT7PLU9_6EjD7qsC5rApQwXfqz-eg-M2C0XfnzRG3BQ/s320/DSC01988.JPG" /></a><br />
</div>Janinehttp://www.blogger.com/profile/13486899493041413529noreply@blogger.com0