tag:blogger.com,1999:blog-69222309172976915312024-02-20T20:27:13.459-05:00Vicarious FoodieVicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-6922230917297691531.post-14551204755330907942008-07-16T19:02:00.005-04:002008-07-16T19:12:42.234-04:00Veggie Lover's Taco SaladWhen I was growing up, there were a bunch of regularly made meals that basically formed the foundation of my childhood dinners. One of those meals was taco salad. My mom loves chili and made it all the time, and the day after chili day was always taco salad day. She’d pile some Tostitos, iceberg, and tomatoes on a plate, always in that order, and top it with some leftover chili, some cheese, and some sour cream. I loved it then, and I still love it now.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_JhjRiCyC_-o/SH5_cdha5cI/AAAAAAAAA0o/HgJDlLAEbnU/s1600-h/taco+salad+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_JhjRiCyC_-o/SH5_cdha5cI/AAAAAAAAA0o/HgJDlLAEbnU/s400/taco+salad+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5223752744734221762" border="0" /></a></p> <p class="MsoNormal">My approach, however, is somewhat different from my mom’s. First of all, I can’t eat a dish the same way all the time. That’s boring. Second, I can’t be bothered to make a pot of chili every time I want taco salad. That’s crazy. Third, I’m not even sure how chili got all muddled in with taco salad in the first place. Does everyone use chili for taco salad, or is that just my mom?</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_JhjRiCyC_-o/SH5_NM000tI/AAAAAAAAA0g/KJohw8UprMQ/s1600-h/taco+salad+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_JhjRiCyC_-o/SH5_NM000tI/AAAAAAAAA0g/KJohw8UprMQ/s400/taco+salad+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5223752482554172114" border="0" /></a> </p> <p class="MsoNormal">Anyway, I like <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=c63fad948aa0f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default">Martha Stewart’s recipe for taco salad</a>. It’s easy, healthy, and delicious. No chili here. Martha calls for lean ground turkey mixed in with lots of veggies: onion, jalapeño, zucchini, and red bell pepper. The zucchini may sound unusual, but it’s really a nice addition. You don’t exactly notice the zucchini itself, but it does lend a nice depth of flavor. I think corn would have been a great addition to the mixture, and though the thought occurred to me too late this time, I’ll definitely be including it in the future. I spooned the turkey mixture over tender Bibb lettuce and topped it with even more veggies, including tomatoes, radishes, scallions, and avocado. I served the salad with multigrain tortilla chips and, of course, sour cream, and had a delicious, filling, and healthy meal.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_JhjRiCyC_-o/SH5-_DfKDQI/AAAAAAAAA0Y/Rsm0gKMtwU8/s1600-h/taco+salad+009.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_JhjRiCyC_-o/SH5-_DfKDQI/AAAAAAAAA0Y/Rsm0gKMtwU8/s400/taco+salad+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5223752239529200898" border="0" /></a> </p> <p class="MsoNormal"><b style="">Veggie Lover’s Taco Salad<o:p></o:p></b><br /><i style="">Adapted from <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=c63fad948aa0f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default">Turkey Taco Salad</a></i></p> <p class="MsoNormal">2 tablespoons olive oil<o:p></o:p><br />1 large onion, diced<br />3 cloves garlic, mined<o:p></o:p><br />1 pound ground turkey<o:p></o:p><br />1 medium zucchini, diced<o:p></o:p><br />1 red bell pepper, ribs and seeds removed, diced<br />1 jalapeno, ribs and seeds removed, minced<o:p></o:p><br />1 tablespoon chili powder<br />1 1/2 teaspoons cumin<o:p></o:p><br />Coarse salt and ground pepper<o:p></o:p><br />1 head Bibb lettuce, leaves separated<o:p></o:p><br />1 1/2 cups crushed tortilla chips<o:p></o:p><br />1 cup shredded white cheddar<br />Garnishes: sliced radishes, diced tomato, jalapeño slices, avocado, sliced scallions, lime wedges, hot sauce, sour cream<o:p></o:p></p> <p class="MsoNormal">Heat oil in a large skillet over medium-high heat. Add onion and jalapeño and cook, stirring often, until onion is translucent, 5 to 7 minutes. Add garlic and cook for 1 minute. Add turkey; cook, stirring often, until starting to brown, 5 to 7 minutes.<o:p></o:p></p> <p class="MsoNormal">Add zucchini, bell pepper, chili powder, and cumin; cook until vegetables are crisp-tender, 5 to 6 minutes. Season with salt and ground pepper. Transfer to a plate, and let cool.</p> <p class="MsoNormal">Arrange lettuce leaves (torn or shredded, if desired) on dinner plates and top with crushed tortilla chips. Ladle some turkey mixture onto each plate and top with cheese. Add garnishes as desired.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_JhjRiCyC_-o/SH5-mzdZaaI/AAAAAAAAA0Q/VnXf09T0uWw/s1600-h/taco+salad+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_JhjRiCyC_-o/SH5-mzdZaaI/AAAAAAAAA0Q/VnXf09T0uWw/s400/taco+salad+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5223751822909991330" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com24tag:blogger.com,1999:blog-6922230917297691531.post-40699866521286236922008-07-10T18:46:00.006-04:002008-07-10T19:03:38.330-04:00Chili and Polenta Bowls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_JhjRiCyC_-o/SHaTMcFGIrI/AAAAAAAAA0I/yKkpjXBO9IU/s1600-h/polenta+chili+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_JhjRiCyC_-o/SHaTMcFGIrI/AAAAAAAAA0I/yKkpjXBO9IU/s400/polenta+chili+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5221522659887948466" border="0" /></a>I’ve gone on about my love of chili before, but I’m going to do it again. I’m sure this won’t be the last time, either, just so you know. But I can’t help it. What I love most about chili is its versatility. Not only are there a million ways to make chili, but there are just as many ways to serve it. I’ve had it <a href="http://vicariousfoodie.blogspot.com/2008/05/three-pepper-chicken-chili.html">over rice</a> and <a href="http://vicariousfoodie.blogspot.com/2007/12/chili-rice.html">mixed in with rice</a>. I’ve had it over burgers and over hot dogs, stuffed in poblanos and in burritos, and mixed with cheese for a fantastic dip. All these possibilities, and I haven’t even gotten to corn yet. Chili and corn have a natural affinity for each other. No really, I mean it. <a href="http://vicariousfoodie.blogspot.com/2008/01/turkey-and-white-bean-chili.html">Chili and corn bread</a>? Come on. <a href="http://vicariousfoodie.blogspot.com/2008/01/chili-tamale-pie.html">Chili tamale pie</a>? Yes, please. And now, my newest chili experience, chili and polenta bowls.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_JhjRiCyC_-o/SHaTBWOILMI/AAAAAAAAA0A/SnUFm4AWINs/s1600-h/polenta+chili+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_JhjRiCyC_-o/SHaTBWOILMI/AAAAAAAAA0A/SnUFm4AWINs/s400/polenta+chili+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5221522469336657090" border="0" /></a></p> <p class="MsoNormal">This is another terrific idea from Rachael Ray. Just pile some polenta into a bowl, make a well in the center, ladle in some chili, and there you have it. Chili and polenta bowls. They’re fabulous. I don’t know how many other people are eating chili right now—I mean, it’s more of a winter dish, right?—but I could never go three months without it. And there are plenty of ways to make it more fitting with the season. I added frozen corn to mine, but fresh corn scraped off the cob would be even better. You could add some grilled veggies or, instead of mixing canned tomatoes into the chili, top the dish off with some fresh salsa. Or, my favorite idea, top it with some fresh chopped avocado and a squeeze of lime. Served with some margaritas, that’s a perfect meal any time of year.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_JhjRiCyC_-o/SHaSY-za8pI/AAAAAAAAAz4/_zW91oLpJo4/s1600-h/polenta+chili13.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_JhjRiCyC_-o/SHaSY-za8pI/AAAAAAAAAz4/_zW91oLpJo4/s400/polenta+chili13.jpg" alt="" id="BLOGGER_PHOTO_ID_5221521775855858322" border="0" /></a></p> <p class="MsoNormal"><b style="">Chili and Polenta Bowls</b><br />Adapted from <span class="headline1"><a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35746,00.html">Chunky Chicken and Chorizo Chili</a></span></p> <p class="MsoNormal"><span class="headline1"><i style="">This makes a very thick chili. If you like yours a bit thinner, you can add some extra liquid in the form of beer, chicken stock, or crushed tomatoes. Just add the desired amount at the same time that you add your tomatoes.<o:p></o:p></i></span></p> <p class="MsoNormal"><span class="bodytext">1 tablespoon extra-virgin olive oil </span><br /><span class="bodytext">3 links fresh chorizo</span><br /><span class="bodytext">1 pound ground turkey </span><br />1.5<span class="bodytext"> tablespoons chili powder</span><br /><span class="bodytext">1/2 tablespoon ground cumin </span><br /><span class="bodytext">1 onion, chopped <o:p></o:p><br />1 jalapeno, finely chopped</span><br /><span class="bodytext">3 cloves garlic, finely chopped </span><br /><span class="bodytext">1 cup frozen corn kernels</span><br /><span class="bodytext">1 (14.5 ounce) can diced tomatoes</span><br /><span class="bodytext">1 (15 ounce) can black beans</span><br /><span class="bodytext">Salt and pepper</span><br /><span class="bodytext">3 cups chicken stock </span><br /><span class="bodytext">1 cup quick cooking polenta </span><br /><span class="bodytext">1 tablespoon butter </span><br /><span class="bodytext">1/2 teaspoon dried thyme<o:p></o:p><br />Garnishes: chopped scallions, shredded cheese, sour cream, chopped avocado</span></p> <p class="MsoNormal"><span class="bodytext">Heat a deep skillet over medium-high heat with 1 tablespoon extra virgin olive oil. Add chorizo, break it up a bit with a wooden spoon, and allow to cook until meat begins to brown, about 5 minutes. Push the chorizo off to the sides of the pot and add turkey. Brown and crumble the turkey for 5 to 6 minutes. Season with chili powder and cumin. Add the onions, garlic, and jalapeno and cook another 5 to 6 minutes or until meat is no longer pink. Add the beans, corn, and tomatoes with their liquid and heat through. Season the chili with salt and pepper, to taste,</span><span class="bodytext"> and allow to simmer, covered, while preparing polenta.<o:p></o:p></span></p> <p>Bring stock to a boil in a medium pot. Stir in polenta, and keep stirring until the polenta masses and thickens to a porridge, about 2 minutes. Stir in butter and thyme and season with salt, to taste. <o:p></o:p></p> <p>Fill bowls half-way with polenta. Spread polenta up sides of bowls, making a well in the center of each bowl. Fill up bowls with chili, top with desired garnishes, and serve.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_JhjRiCyC_-o/SHaRsvSeU-I/AAAAAAAAAzw/Mz8ayIy9oVY/s1600-h/polenta+chili+019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_JhjRiCyC_-o/SHaRsvSeU-I/AAAAAAAAAzw/Mz8ayIy9oVY/s400/polenta+chili+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5221521015776891874" border="0" /></a> <o:p></o:p></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com21tag:blogger.com,1999:blog-6922230917297691531.post-49427887204617012252008-07-06T10:41:00.009-04:002008-07-06T17:22:23.386-04:00Southwestern Salad and Cornbread PuddingsWe’re all eating more salads now that the warmer months are here, right? I certainly am. I try to plan a salad for a main course meal at least once a week. Salads are cool and refreshing when it’s hot and muggy outside, and they’re fast and simple to throw together. The only problem for me is that they’re not very filling. I have a big appetite, and lettuce doesn’t always cut it. I usually fill my salads with lots of yummy extras, but I still often like to have something on the side. Crusty rolls or breadsticks are a reliable option, but sometimes I like to change it up a bit.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_JhjRiCyC_-o/SHDbgonxzhI/AAAAAAAAAzo/hrltO8fdIKE/s1600-h/corn+puddings+048.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_JhjRiCyC_-o/SHDbgonxzhI/AAAAAAAAAzo/hrltO8fdIKE/s400/corn+puddings+048.jpg" alt="" id="BLOGGER_PHOTO_ID_5219913321828961810" border="0" /></a></p> <p class="MsoNormal">First, the salad. I made <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=f655aff0aedf6110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&rsc=header_10&autonomy_kw=tex+mex+pork+salad">Chopped Salad with Spicy Pork and Buttermilk Dressing</a>, with some modifications. I made it vegetarian (not to mention cheaper) by substituting black beans for pork, and I took the seasonings that were meant to flavor the pork and simply added them to the dressing. This worked very well. The salad was substantial yet light, and the dressing was creamy and spicy. All it needed was the prefect companion.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_JhjRiCyC_-o/SHDbTW5kWlI/AAAAAAAAAzg/UIUm0ZCSvww/s1600-h/corn+puddings+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_JhjRiCyC_-o/SHDbTW5kWlI/AAAAAAAAAzg/UIUm0ZCSvww/s400/corn+puddings+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5219913093733440082" border="0" /></a></p> <p class="MsoNormal">I considered serving it with some blue corn chips. Those would work well with the salad’s southwestern flavors, and the crunchiness of the chips would provide a nice texture contrast, especially since this salad doesn’t have any croutons. I thought that would be too easy, though. The salad was such a cinch to make that I thought I could spare some time and make something a bit more special, so I turned to my trusty recipe queue (category: side dishes) and found Martha Stewart’s <a href="http://www.marthastewart.com/mini-cornbread-puddings?autonomy_kw=mini%20cornbread%20puddings&rsc=header_1">Mini Cornbread Puddings</a>. Perfect! I’d been wanting to make these for a while.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_JhjRiCyC_-o/SHDbBTfr6MI/AAAAAAAAAzY/c-HRfDSm6bA/s1600-h/corn+puddings+024.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_JhjRiCyC_-o/SHDbBTfr6MI/AAAAAAAAAzY/c-HRfDSm6bA/s400/corn+puddings+024.jpg" alt="" id="BLOGGER_PHOTO_ID_5219912783581931714" border="0" /></a></p> <p class="MsoNormal">The idea behind calling these “puddings” is that they’re much moister than regular cornbread, thanks to a healthy helping of sour cream in the batter. I adore the name (“mini puddings” just sounds so cute), but, after making these, I wouldn’t exactly say they’re pudding-like. The word “pudding” makes me think there will be an ooey-gooey center, and these don’t have that. They have more of a spongy texture, which means they’re not crumbly at all. They hold together very well and are just the right size to pop in your mouth. Fresh from the oven they went very well with the salad, but the next night I lightly grilled the leftovers, brushed them with garlic butter and sprinkled lightly with salt, and thought they were even better.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_JhjRiCyC_-o/SHDavOkLYYI/AAAAAAAAAzQ/rtVP1xmH9CQ/s1600-h/corn+puddings+036.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_JhjRiCyC_-o/SHDavOkLYYI/AAAAAAAAAzQ/rtVP1xmH9CQ/s400/corn+puddings+036.jpg" alt="" id="BLOGGER_PHOTO_ID_5219912473020948866" border="0" /></a></p> <p class="MsoNormal"><b style="">Black Bean and Corn Salad with Garlicky Buttermilk Dressing<o:p></o:p></b><br /><i style="">Adapted from <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=f655aff0aedf6110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&rsc=header_10&autonomy_kw=tex+mex+pork+salad">Chopped Salad with Spicy Pork and Buttermilk Dressing</a><o:p></o:p></i></p> <p class="MsoNormal"><o:p></o:p>1/2 cup low-fat buttermilk<o:p></o:p><br />3 tablespoons mayonnaise<o:p></o:p><br />2 scallions, whites minced and greens thinly sliced, separated<br />1/4 teaspoon chili powder or chipotle chile powder<o:p></o:p><br />1 garlic clove, crushed through a press or grated with a microplane<br />Salt and pepper<o:p></o:p><br />1 head romaine lettuce (1 1/4 pounds), trimmed and chopped<o:p></o:p><br />1 package (10 ounces) frozen corn kernels, thawed and patted dry<o:p></o:p><br />2 ounces pepper-jack or colby-jack cheese, cubed <o:p></o:p></p> <p class="MsoNormal">Make dressing: In a large bowl, whisk together buttermilk, mayonnaise, scallion whites, chili powder, and garlic; season with salt and pepper.<o:p></o:p></p> <p class="MsoNormal">In a separate bowl, toss together romaine, corn, beans, cheese, and scallion greens. Drizzle with dressing and serve immediately</p><br /><p class="MsoNormal"><b style="">Mini Cornbread Puddings<o:p></o:p></b><br /><i style="">From <a href="http://www.marthastewart.com/mini-cornbread-puddings?autonomy_kw=mini%20cornbread%20puddings&rsc=header_1">Martha Stewart</a><o:p></o:p></i></p> <p class="MsoNormal"><o:p></o:p>Butter, room temperature, for pan<o:p></o:p><br />1/2 cup all-purpose flour (spooned and leveled)<o:p></o:p><br />1/2 cup yellow cornmeal<o:p></o:p><br />2 tablespoons sugar<i style="">*</i><o:p></o:p><br />1 teaspoon baking powder<o:p></o:p><br />1 teaspoon salt<o:p></o:p><br />1/4 teaspoon baking soda<o:p></o:p><br />1 large egg<o:p></o:p><br />1 1/2 cups sour cream<o:p></o:p><br />1 package (10 ounces) frozen corn kernels, thawed and patted dry<o:p></o:p></p> <p class="MsoNormal">Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.<o:p></o:p></p> <p class="MsoNormal">Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).<o:p></o:p></p> <p class="MsoNormal">Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.<o:p></o:p></p> <p class="MsoNormal"><i style=""><span style="font-size:85%;">*These cornbread puddings are not sweet. If that’s what you’re after, add a little extra sugar.</span></i></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_JhjRiCyC_-o/SHDabuliMlI/AAAAAAAAAzI/Ok5uX07Bzbo/s1600-h/corn+puddings+039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_JhjRiCyC_-o/SHDabuliMlI/AAAAAAAAAzI/Ok5uX07Bzbo/s400/corn+puddings+039.jpg" alt="" id="BLOGGER_PHOTO_ID_5219912138019189330" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com19tag:blogger.com,1999:blog-6922230917297691531.post-76289827886782423992008-07-03T08:53:00.010-04:002008-07-03T09:13:50.565-04:00Noodle Love IX: Rice Noodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_JhjRiCyC_-o/SGzPLEaV7eI/AAAAAAAAAzA/yRaoYDQX8rw/s1600-h/thai+salad+037.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_JhjRiCyC_-o/SGzPLEaV7eI/AAAAAAAAAzA/yRaoYDQX8rw/s400/thai+salad+037.jpg" alt="" id="BLOGGER_PHOTO_ID_5218773857285303778" border="0" /></a>This wonderful <a href="http://www.marthastewart.com/recipe/thai-chicken-and-noodle-salad">Thai Chicken and Rice Noodle Salad</a> is another gem from <i style="">Everyday Food</i>. I've never before cooked with rice noodles, and to be honest I can't even recall if I'd ever eaten them before making this recipe. They're sort of foreign to me, and I generally tend to shy away from foods I'm unfamiliar with. I either think they'll be too hard to make or I won't like them. Well, this recipe proved me wrong on both counts. This rice noodle dish is easy to make <i style="">and</i> delicious. In fact, making it made me wonder why I don't see these noodles being used more often. They cook up so much faster than any other kind of pasta that I'm surprised I haven't seen them featured in a thirty-minute meal. No matter. I've found them now, and I'll be looking forward to finding more ways to use them.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_JhjRiCyC_-o/SGzOiBrMD5I/AAAAAAAAAyw/MOTlKF8KkFs/s1600-h/thai+salad+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_JhjRiCyC_-o/SGzOiBrMD5I/AAAAAAAAAyw/MOTlKF8KkFs/s400/thai+salad+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5218773152176017298" border="0" /></a><o:p></o:p></p> <p class="MsoNormal">So, as I said, this recipe is E-Z. The hardest part is chopping the vegetables, and that's not hard at all, just a bit time-consuming (but not too much so). The noodles are a breeze to cook. They're literally ready in two minutes. The chicken cooks up super-fast, too, because it's sliced very thinly. To help get those thin slices, you can pop the chicken in the freezer a bit until it firms up. It's much easier to slice a firm piece of meat than it is a squishy one. Personally, I always have a supply of boneless skinless chicken breasts in the freezer, and I just move some to the fridge the morning I'll be preparing the dish and slice them up before they've fully thawed. Of course, a sharp knife helps, too.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_JhjRiCyC_-o/SGzOPzLKE0I/AAAAAAAAAyo/lwv_Fkk0pko/s1600-h/thai+salad+017.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_JhjRiCyC_-o/SGzOPzLKE0I/AAAAAAAAAyo/lwv_Fkk0pko/s400/thai+salad+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5218772839045927746" border="0" /></a><o:p></o:p></p> <p class="MsoNormal">This salad is light and perfect for summer. The noodles don't have much flavor themselves, but they take on the flavor of the sauce, which is basically jazzed up soy sauce and rice vinegar. It's super yummy. Plus, this is the kind of dish that can please just about anyone, because you can choose your own toppings. For example, if you're serving it for a family meal, I recommend giving everyone a dish of noodles and chicken (or pork or beef), and setting the sauce and toppings out buffet-style so everyone can assemble their own salad. I used carrots, cucumber, alfalfa sprouts, radishes, scallions, basil, and peanuts.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_JhjRiCyC_-o/SGzN9kNSuxI/AAAAAAAAAyg/XwUlcvijlSA/s1600-h/thai+salad+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_JhjRiCyC_-o/SGzN9kNSuxI/AAAAAAAAAyg/XwUlcvijlSA/s400/thai+salad+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5218772525790706450" border="0" /></a><o:p></o:p></p> <p class="MsoNormal">Finally, I just think it's pretty. I don't always get excited about vegetables, but there's something about the colors of this dish that just makes me want to dig in. So we've got easy, delicious, and pretty. I'm sold.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_JhjRiCyC_-o/SGzNoJsAiJI/AAAAAAAAAyY/rj8K4AqI7nY/s1600-h/thai+salad+038.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_JhjRiCyC_-o/SGzNoJsAiJI/AAAAAAAAAyY/rj8K4AqI7nY/s400/thai+salad+038.jpg" alt="" id="BLOGGER_PHOTO_ID_5218772157894527122" border="0" /></a><o:p></o:p></p> <p class="MsoNormal"><b style="">Thai Chicken and Rice Noodle Salad<o:p></o:p></b><br /><i style="">Adapted from <a href="http://www.marthastewart.com/recipe/thai-chicken-and-noodle-salad">Everyday Food</a><o:p></o:p></i></p> <p class="MsoNormal"><u>Spicy Asian Dressing<o:p></o:p></u><br /><span style=""> </span>4 thinly sliced scallion whites (reserve tops for garnish)<o:p></o:p><br /><span style=""> </span>2 minced garlic cloves<o:p></o:p><br /><span style=""> </span>1/2 cup soy sauce<o:p></o:p><br /><span style=""> </span>1/2 cup rice vinegar<o:p></o:p><br /><span style=""> </span>2 tablespoons light-brown sugar<o:p></o:p><br /><span style=""> </span>1 tablespoon fresh lime juice<o:p></o:p><br /> 1/4 teaspoon red-pepper flakes</p><p class="MsoNormal">1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise<br />Coarse salt<o:p></o:p><br />3 1/2 ounces thin rice noodles<o:p></o:p><br />1 tablespoon vegetable oil<o:p></o:p><br />2 carrots, sliced into ribbons with a vegetable peeler<o:p></o:p><br />1 English cucumber, halved lengthwise and thinly sliced crosswise<o:p></o:p><br />1/4 cup fresh basil, torn<o:p></o:p><br />Alfalfa sprouts, sliced radishes, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)<o:p></o:p></p> <p class="MsoNormal">Combine all dressing ingredients in a medium bowl and mix until sugar has dissolved. Transfer half of dressing to a resealable plastic bag, add chicken, and marinate at room temperature for 30 minutes (or refrigerate up to overnight). Reserve remaining dressing for serving.<o:p></o:p></p> <p class="MsoNormal">In a large pot of boiling salted water, cook noodles until tender, about 2 minutes (times may vary depending on the thickness of your noodles—check package instructions). Drain, and rinse under cold water to stop the cooking. Transfer to a platter.<o:p></o:p></p> <p class="MsoNormal">In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through and nicely browned, about 2 minutes; transfer to platter on top of noodles.</p> <p class="MsoNormal">Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_JhjRiCyC_-o/SGzOwcQDe5I/AAAAAAAAAy4/PCiwHRHre0k/s1600-h/thai+salad+033.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_JhjRiCyC_-o/SGzOwcQDe5I/AAAAAAAAAy4/PCiwHRHre0k/s400/thai+salad+033.jpg" alt="" id="BLOGGER_PHOTO_ID_5218773399828134802" border="0" /></a> <o:p></o:p></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com13tag:blogger.com,1999:blog-6922230917297691531.post-28095114355637208992008-06-29T12:40:00.010-04:002008-06-29T15:11:33.355-04:00Noodle Love VIII: LasagnaAlthough now I, happily, spend much of my time cooking for a man, I did, in my more youthful and culinarily inexperienced years, enjoy having a man cook for me. My junior year in college, I lived in a single-person dorm that was the size of a walk-in closet, and, with no kitchen of my own, my meals usually consisted of ice-cream scoop-mounded piles of the cafeteria's mystery meat du jour. But sometimes I'd pack a bag and leave campus for a weekend and be served food—delicious food—that was made just for me by a man who enjoyed indulging my every request. There were dishes I asked for over and over again, pepperoni bread and crab-stuffed chicken breast being the most frequent two. But sometimes he'd plan the meals and I'd sit at the kitchen table, greedily sipping glass after glass of wine, waiting impatiently for whatever was being prepared for me. <p class="MsoNormal">He liked to use onions, an ingredient which, at the time, I insisted I didn't care for. He used so many that the smell would permeate the air of his small apartment and I'd rub my watering eyes and complain that I didn't know why he had to use so many onions. He'd refill my glass and chop another onion.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SGe-FzwrJ-I/AAAAAAAAAyQ/46u8pz_UzfU/s1600-h/lasagna+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SGe-FzwrJ-I/AAAAAAAAAyQ/46u8pz_UzfU/s400/lasagna+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5217347700334995426" border="0" /></a></p> <p class="MsoNormal">The particular meal I'm thinking of now was lasagna. The man may have turned out to be a dud, but the lasagna was not. It was delicious, and I still remember it as the best lasagna I've ever had. I don't know how he made it—at the time I was interested in eating, not cooking—but, besides the onions, I remember that the sauce was heavy on red wine. When the weekend was over, I returned to my dorm, lasagna-filled Tupperware in tow, and stored the leftovers in my mini-fridge. In the following days I ate the leftovers cold from the fridge for breakfast—then, breakfast was around 11:00 am—and it was as good cold as it had been warm.</p> <p class="MsoNormal">These days, I'm with a man who is wonderful but whose overly picky tastes threaten to cramp my budding culinary repertoire. He's not impressed in the least with Italian food, he insists that all pasta is the same, and he hates tomatoes and ricotta cheese. What is a lasagna-loving girl to do?</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SGe9xEAeSvI/AAAAAAAAAyI/uUTJqzXHihU/s1600-h/lasagna+014.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SGe9xEAeSvI/AAAAAAAAAyI/uUTJqzXHihU/s400/lasagna+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5217347343918975730" border="0" /></a></p> <p class="MsoNormal">Well, I make it anyway, that's what I do. But only rarely, and only when I find a recipe that seems especially tasty. I thought maybe <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=74ed8db237588110VgnVCM1000003d370a0aRCRD&autonomy_kw=lasagna%20primavera&rsc=header_1">Martha Stewart’s Lasagna Primavera</a> would get by Adam. There are no tomatoes in it, after all, and it’s filled with veggies, so I thought I could pass it off as health food. But he didn't like the ricotta or the frozen spinach, which is the latest addition to his growing list of dislikes. He ate one piece of the lasagna, and only after he'd doused it in Red Hot.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SGe9bbwbANI/AAAAAAAAAyA/wOAbBUN7xHA/s1600-h/lasagna+030.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SGe9bbwbANI/AAAAAAAAAyA/wOAbBUN7xHA/s400/lasagna+030.jpg" alt="" id="BLOGGER_PHOTO_ID_5217346972336980178" border="0" /></a></p> <p class="MsoNormal">I hope that, in telling you this, I'm not doing this lasagna a disservice. Adam is strange and peculiar and you can't go by his tastes. But you can certainly trust <i style="">me</i>, and I'm telling you that this lasagna is wonderful. It's so good that I had to spend the next week finishing the leftovers myself, and I didn't mind a bit.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SGe9HmZ0qYI/AAAAAAAAAx4/OFtKiqeEMo4/s1600-h/lasagna+057.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SGe9HmZ0qYI/AAAAAAAAAx4/OFtKiqeEMo4/s400/lasagna+057.jpg" alt="" id="BLOGGER_PHOTO_ID_5217346631597599106" border="0" /></a> </p> <p class="MsoNormal">If I had to make one complaint, though, I'd say that I wish the noodles themselves had stayed a bit firmer. The recipe calls for the lasagna to be cooked for 65 minutes--is it possible for noodles not to turn soft after that long? I don't know. I used oven-ready noodles, as the recipe advised, but, if I ever dare to make lasagna again, I might try using regular noodles, soaked very briefly in hot water, and see how that works out.</p><p style="font-style: italic;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SGe8RfK1BSI/AAAAAAAAAxo/m-R_yLVaZ0w/s1600-h/lasagna+068.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SGe8RfK1BSI/AAAAAAAAAxo/m-R_yLVaZ0w/s400/lasagna+068.jpg" alt="" id="BLOGGER_PHOTO_ID_5217345701942723874" border="0" /></a></p> <p class="MsoNormal">I had planned to serve the lasagna with <a href="http://www.marthastewart.com/recipe/garlic-knots">garlic knots</a>, but making the lasagna was not a speedy process, and I didn’t have it in me to bake anything else. I found, though, that the lasagna goes really well served with a very simple side of vine-ripened, lightly salted tomatoes. Enjoy!</p> <p class="MsoNormal"><span style="font-weight: bold;">Vegetable Lasagna</span><br /><i style="">Adapted from <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=74ed8db237588110VgnVCM1000003d370a0aRCRD&autonomy_kw=lasagna%20primavera&rsc=header_1">Freeze-Ahead Lasagna Primavera</a><o:p></o:p></i></p> <p class="MsoNormal"><o:p></o:p>1/4 cup olive oil, plus more for foil<br />1 medium onion, diced<br />4 garlic cloves, minced<br />1/2 cup all-purpose flour<o:p></o:p><br />6 cups whole milk<o:p></o:p><br />2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry<span style="font-style: italic;">*</span><o:p></o:p><br />1 package (10 ounces) frozen peas<br />1 cup finely shredded broccoli florets<span style="font-style: italic;">**</span><o:p></o:p><br />1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced<o:p></o:p><br />Coarse salt and ground pepper<br />1/2 teaspoon freshly grated nutmeg<span style="font-style: italic;">***</span><br />1 container (15 ounces) part-skim ricotta (about 2 cups)<br />1 large egg<br />1/4 cup chopped fresh parsley<o:p></o:p><br />1 package (9 ounces) no-boil lasagna noodles (12 noodles)<o:p></o:p><br />1 pound part-skim mozzarella, shredded<o:p></o:p><br />1 cup grated Parmesan</p> <p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">Preheat oven to 400 degrees. In a large saucepan, heat oil over medium heat; add onion and garlic and cook until onion begins to soften, about 5 minutes. Add flour and cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil, whisking frequently; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, broccoli, and carrots; season with salt, pepper, and nutmeg. Set sauce aside.</p> <p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">In a medium bowl, combine ricotta, egg, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper.</p> <p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer 3 noodles, half the remaining vegetable sauce, another 3 noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.</p> <p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.</p> <p class="MsoNormal"><o:p></o:p></p> <p style="font-style: italic;" class="MsoNormal"><span style="font-size:85%;">* I used my salad spinner to get the water out of the frozen spinach. It takes a while, but remove as much liquid as you can, or else your sauce will be watery.</span><br /><span style="font-size:85%;">** I added the broccoli because I had some to use up, but it’s optional. If you choose to add it, just shred it as finely as you can with a sharp knife until it looks like it does in the picture above.<br />*** The nutmeg is optional, too, but I really like the flavor. Nutmeg is often paired with both cream sauces and dark greens.</span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SGe8vuCPlcI/AAAAAAAAAxw/6K_BVq9VLWk/s1600-h/lasagna+061.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SGe8vuCPlcI/AAAAAAAAAxw/6K_BVq9VLWk/s400/lasagna+061.jpg" alt="" id="BLOGGER_PHOTO_ID_5217346221329323458" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com19tag:blogger.com,1999:blog-6922230917297691531.post-30167399346927825402008-06-26T18:09:00.010-04:002008-06-26T18:54:12.796-04:00Chinese Chicken Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SGQcgRWgRuI/AAAAAAAAAxg/vSzJEqlKv_k/s1600-h/chicken+salad+055.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SGQcgRWgRuI/AAAAAAAAAxg/vSzJEqlKv_k/s400/chicken+salad+055.jpg" alt="" id="BLOGGER_PHOTO_ID_5216325609141061346" border="0" /></a>You know, sometimes I just don’t have a story to go along with a recipe. I made this <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_70267_,00.html">Chinese Chicken Salad</a> last week and haven’t posted about it until now because I couldn’t think of what I should write. But you know what? I think this one mostly speaks for itself. It’s easy. It’s healthy. It’s colorful. It’s delicious. Nuff said.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SGQcN1FBtvI/AAAAAAAAAxY/mzYWhKt-eRo/s1600-h/chicken+salad+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SGQcN1FBtvI/AAAAAAAAAxY/mzYWhKt-eRo/s400/chicken+salad+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5216325292313917170" border="0" /></a></p> <p class="MsoNormal">I’m including the original recipe below, but this dish is easily adaptable. Use whatever nuts you like. I used walnuts, but I think cashews also would have been good. I used regular old green cabbage in place of napa because, for some reason, the former is half the price of the latter. I also served mine in (washed) cabbage leaves, just because it seemed like a good use for those outer leaves that I usually don't use. All the ingredients work wonderfully together, and the chicken, which is flavored very simply with a few brushes of soy sauce and sesame oil, is moist and tasty. The whole dish is fabulous, especially for summer.<br /></p> <p class="MsoNormal">OK, that’s it. Enjoy!</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SGQbOpSP5pI/AAAAAAAAAxA/-GU1Cbtud04/s1600-h/chicken+salad+044.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SGQbOpSP5pI/AAAAAAAAAxA/-GU1Cbtud04/s400/chicken+salad+044.jpg" alt="" id="BLOGGER_PHOTO_ID_5216324206816388754" border="0" /></a></p> <p class="MsoNormal"><span style="font-weight: bold;">Chinese Chicken Salad</span><br /><span style="font-style: italic;">From <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_70267_,00.html">Ellie Krieger</a></span></p> <p class="MsoNormal"> </p> <p class="MsoNormal" style=""><span class="bodytext">4 tablespoons low-sodium soy sauce, divided </span><br /><span class="bodytext">2 teaspoons toasted sesame oil, divided </span><br /><span class="bodytext">1 pound skinless, boneless chicken breasts </span><br /><span class="bodytext">1/2 head napa cabbage, thinly shredded (about 6 cups) </span><br /><span class="bodytext">1/4 head red cabbage, shredded (about 2 cups) </span><br /><span class="bodytext">1 large carrot, shredded (about 2 cups) </span><br /><span class="bodytext">3 scallions, trimmed and thinly sliced, greens included, about 1/2 cup<br />1 (8-ounce) can sliced water chestnuts </span><br /><span class="bodytext">1 (11-ounce) can Mandarin oranges in water or juice (not syrup), drained </span><br /><span class="bodytext">1/3 cup rice wine vinegar </span><br /><span class="bodytext">1 teaspoon minced garlic </span><br /><span class="bodytext">1 teaspoon minced ginger </span><br /><span class="bodytext">2 tablespoons canola oil </span><br /><span class="bodytext">2 tablespoons brown sugar </span><br /><span class="bodytext">1 1/2 teaspoons chili-garlic sauce or chili sauce </span><br /><span class="bodytext">1/4 cup sliced almonds, toasted</span><o:p></o:p></p> <p class="MsoNormal"><span class="bodytext">Preheat oven to 350 degrees F. <o:p></o:p></span></p> <p>Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts.</p><p> Arrange in a baking dish and bake until juices run clear, about 15 to 20 minutes, or until thermometer inserted in thickest part of the meat reads 160 degrees F. Remove from oven, allow to cool completely, and then cut into bite-size chunks. <o:p></o:p></p> <p>In a large bowl, combine <st1:city st="on"><st1:place st="on">napa</st1:place></st1:city> cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin oranges, and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar, and chili sauce.* Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.<o:p></o:p></p> <p class="MsoNormal">*<span style="font-size:85%;"><span style="font-style: italic;">The dressing is good, but Adam and I both wished there was more. Consider doubling it.</span></span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SGQbisXkBMI/AAAAAAAAAxI/yDUa4STZkIk/s1600-h/chicken+salad+038.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SGQbisXkBMI/AAAAAAAAAxI/yDUa4STZkIk/s400/chicken+salad+038.jpg" alt="" id="BLOGGER_PHOTO_ID_5216324551241368770" border="0" /></a></p><span class="bodytext"></span>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com11tag:blogger.com,1999:blog-6922230917297691531.post-43821180893777672512008-06-21T11:12:00.013-04:002008-06-25T21:13:31.950-04:00Noodle Love VII: Whole Wheat SpaghettiIt’s not often that I make a pasta dish that contains neither cream <i style="">nor</i> cheese, but I’m trying to get better. I recently found an Ellie Krieger recipe for <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34077,00.html">Aromatic Noodles with Lime-Peanut Sauce</a>, and, in the interest of trying to eat better, I decided to give it a try.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SF0c4wl5gfI/AAAAAAAAAww/n_MSA0rvkIA/s1600-h/peanut-lime+noodles+012.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SF0c4wl5gfI/AAAAAAAAAww/n_MSA0rvkIA/s400/peanut-lime+noodles+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5214355705007014386" border="0" /></a><p class="MsoNormal"><span class="headline1">This recipe had two strikes against it from the start: 1) I’m not the hugest peanut fan and 2) I have a personal bias against anything “whole wheat,” and the recipe called for whole wheat spaghetti. I didn’t always have this bias, but we recently tried the new <a href="http://www.papajohns.com/wheat/grains_101.htm">Papa John’s whole wheat pizza crust</a>, and I was<i style=""> not</i> a fan. Adam liked it though, so maybe it’s just me.</span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SF0ctDKCoRI/AAAAAAAAAwo/HGLtZI3JYSs/s1600-h/peanut-lime+noodles+032.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SF0ctDKCoRI/AAAAAAAAAwo/HGLtZI3JYSs/s400/peanut-lime+noodles+032.jpg" alt="" id="BLOGGER_PHOTO_ID_5214355503832015122" border="0" /></a><span class="headline1"> <o:p></o:p></span></p> <p class="MsoNormal"><span class="headline1"><o:p></o:p>Anyway, the point is that I wasn’t sure how this recipe would turn out. But you know what? It was delicious! I was actually surprised how much I liked it. I really liked the flavor of both the noodles and the sauce. And it’s so healthy! Whole wheat pasta, lots of veggies, and a tasty peanut-butter-based sauce that I’m sure is better for me than the cream-based sauces I usually make.</span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SF0cgCNjvoI/AAAAAAAAAwg/qya4nycyb98/s1600-h/peanut-lime+noodles+038.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SF0cgCNjvoI/AAAAAAAAAwg/qya4nycyb98/s400/peanut-lime+noodles+038.jpg" alt="" id="BLOGGER_PHOTO_ID_5214355280240033410" border="0" /></a></p> <p class="MsoNormal"><span class="headline1">Did I mention that Adam has been nagging me to lay off the heavy cream? Yeah, he has. It’s going to be rough, but this pasta dish is a good start.</span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SF0cRsuUeNI/AAAAAAAAAwY/-Dy1zd9C48Q/s1600-h/peanut-lime+noodles+040.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SF0cRsuUeNI/AAAAAAAAAwY/-Dy1zd9C48Q/s400/peanut-lime+noodles+040.jpg" alt="" id="BLOGGER_PHOTO_ID_5214355033953695954" border="0" /></a></p> <p class="MsoNormal">I’m submitting this dish to next week’s <a href="http://www.prestopastanights.com/">Presto Pasta Nights</a>, which will be hosted by Hillary of <a href="http://chewonthatblog.com/">Chew on That</a>. Be sure to stop by for the roundup on June 27, and visit Ruth of <a href="http://onceuponafeast.blogspot.com/">Once Upon a Feast</a> for past roundups.<b style=""><br /></b></p><p class="MsoNormal"><b style="">Aromatic Noodles with Lime-Peanut Sauce<o:p></o:p></b><br /><i style="">From <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34077,00.html">Ellie Krieger</a><o:p></o:p></i></p> <p class="MsoNormal"><span class="bodytext">3/4 pound whole-wheat spaghetti </span><br /><span class="bodytext">2 cups (about 9 ounces) broccoli florets </span><br /><span class="bodytext">2 cups (about 6 ounces) snow peas, trimmed </span><br /><span class="bodytext">2 cups (about 6 ounces) sugar snap peas, trimmed </span><br /><span class="bodytext">1/2 cup natural creamy peanut butter </span><br /><span class="bodytext">1/4 cup low-sodium soy sauce </span><br /><span class="bodytext">1/4 cup water </span><br /><span class="bodytext">2 tablespoons rice vinegar </span><br /><span class="bodytext">2 tablespoons fresh lime juice </span><br /><span class="bodytext">1 scallion, cut into pieces </span><br /><span class="bodytext">3/4 inch fresh ginger, finely grated </span><br /><span class="bodytext">2 tablespoons brown sugar </span><br /><span class="bodytext">1/4 teaspoon red pepper flakes </span><br /><span class="bodytext">1/2 cup shelled unsalted peanuts</span></p> <p class="MsoNormal"><span class="bodytext">Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking, put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more. <o:p></o:p></span></p> <p>Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar, and red pepper flakes in a food processor or blender until smooth. <o:p></o:p></p> <p>Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top, and serve.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SF0b9ONWqtI/AAAAAAAAAwQ/HPbsHWlQ--I/s1600-h/peanut-lime+noodles+044.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SF0b9ONWqtI/AAAAAAAAAwQ/HPbsHWlQ--I/s400/peanut-lime+noodles+044.jpg" alt="" id="BLOGGER_PHOTO_ID_5214354682164980434" border="0" /></a><o:p></o:p></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com23tag:blogger.com,1999:blog-6922230917297691531.post-84381218919787069302008-06-17T13:23:00.009-04:002008-06-17T17:08:42.695-04:00Honey-Glazed Pork with Asian VegetablesI have issues with meat doneness. Before I got my <a href="http://www.amazon.com/Polder-Cooking-Thermometer-Timer-Clock/dp/B00004S4U0/ref=sr_1_10?ie=UTF8&s=home-garden&qid=1213713712&sr=1-10">cooking thermometer</a>, I was a total mess. Now I’m just somewhat of a mess. I’m trying to get better about predicting doneness without my thermometer, but it’s not something that comes easily to me. Some things, I have down. I know I can sauté a chicken breast half in 7-8 minutes. I also know I can do a burger, 1/3 of a pound, to well done in 8-9 minutes. Beyond that, it’s a guessing game for me. So I usually stick with my thermometer. If I have meat cooking in the oven, you can bet it’s been spiked with a metal probe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SFf1sHeWKtI/AAAAAAAAAwI/-c7y4M47UfI/s1600-h/soy+pork+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SFf1sHeWKtI/AAAAAAAAAwI/-c7y4M47UfI/s400/soy+pork+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5212905231974017746" border="0" /></a> <p class="MsoNormal">When I came across <a href="http://www.marthastewart.com/recipe/broiled-soy-glazed-pork-with-rice-and-asian-vegetables">a recipe for broiled pork tenderloin</a> that claimed the pork would be ready in 12-16 minutes, I was skeptical. In fact, I almost didn’t try the recipe. I’ve been in that situation where the meat isn’t done when you think it should be and you have to keep putting it back in the oven and checking it and waiting for it to finish while all your sides are either getting cold or are still over the heat and turning to mush. I can’t be bothered with that—I’ll find a recipe whose cooking times seem reasonable, <i style="">thankyouverymuch</i>. But I just couldn’t toss aside this recipe. It seemed so delicious and easy. And it was from <i style="">Everyday Food</i>, so I thought the cooking times were probably accurate, and I didn’t even use my thermometer. This recipe calls for turning the meat, which can be made a bit complicated when there’s a thermometer sticking out of it that’s attached to a cord that’s attached to a digital unit on top of your stove. I didn’t want to have any complications that close to the broiler (I’m also prone to burning myself), so I left the thermometer out.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SFf1ecvpAUI/AAAAAAAAAwA/GvtNjjetu4E/s1600-h/soy+pork+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SFf1ecvpAUI/AAAAAAAAAwA/GvtNjjetu4E/s400/soy+pork+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5212904997165531458" border="0" /></a></p> <p class="MsoNormal">Which was, of course, stupid of me. It wouldn’t have been that hard to use it, and I should have, because when I took the meat out after 16 minutes and checked it with my <a href="http://www.amazon.com/Taylor-501-Connoisseur-Instant-Thermometer/dp/B000EYGBKA/ref=pd_sbs_k_title_3">instant-read</a><a href="http://www.amazon.com/Taylor-501-Connoisseur-Instant-Thermometer/dp/B000EYGBKA/ref=pd_sbs_k_title_3"> thermometer</a>, it was only at about 130, 15 degrees off from where it should have been.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SFf1P3Kk8gI/AAAAAAAAAv4/zyHzMpAPRv8/s1600-h/soy+pork+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SFf1P3Kk8gI/AAAAAAAAAv4/zyHzMpAPRv8/s400/soy+pork+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5212904746559795714" border="0" /></a></p> <p class="MsoNormal">Have I mentioned yet that this pork was on a sheet tray along with some delicate vegetables, like snow peas and scallions? Well, it was. So there I was with a pan of charred vegetables and undercooked pork. I tossed the vegetables around, tried to shelter the already-charred ones beneath the not-yet-charred ones, and put the meat back in for a few minutes. I’ll spare you the entire saga, but I will tell you that I had to do that two more times before the pork was done, and the final time my instant-read hit the 155-degree mark and just kept on going, so in the end the pork was overcooked. So, yeah, remember how I started out saying that I have issues with meat doneness? This is what I meant.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SFf085PWYoI/AAAAAAAAAvw/nR1TmcBzPBs/s1600-h/soy+pork+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SFf085PWYoI/AAAAAAAAAvw/nR1TmcBzPBs/s400/soy+pork+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5212904420699169410" border="0" /></a></p> <p class="MsoNormal">If you are crazy and rebellious and don’t mind hovering around your broiler and would like to prove to me that my cooking skills, not the recipe, are what’s at fault here, please do so and report back with the results. It’s entirely possible I screwed up, although I don’t really see how. I will admit, though, that there are <a href="http://www.marthastewart.com/recipe/broiled-soy-glazed-pork-with-rice-and-asian-vegetables#conversation-container">three reviews of this recipe online</a>, one of which reports an experience even worse than mine, and two of which were a success. And, here’s the kicker: I actually still like this recipe—the sauce was yummy, the ingredients worked well together, it’s simple in concept—and I’ll probably try this again. I will not, however, ever attempt this again without using my thermometer right from the start. If you try this recipe and have an oven-safe cooking thermometer (as opposed to instant-read), please use it. I suggest putting the meat and veggies under the broiler, cooking for 8 minutes, tossing the vegetables well and flipping the meat, then placing them back under your broiler until the meat reaches the desired temperature. According to the recipe, that temperature is 145, although that seems a bit low to me. Other sources I’ve seen say pork should be cooked to 160. It’s true the meat will continue cooking a bit as it’s resting, but will it really go up 15 degrees? I have no idea. I mean, I don’t <i style="">actually</i> know how to cook. You knew that, right? I think I’ve made it pretty obvious here.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SFf0elad0yI/AAAAAAAAAvo/3ag5JzBOnTs/s1600-h/soy+pork+031.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SFf0elad0yI/AAAAAAAAAvo/3ag5JzBOnTs/s400/soy+pork+031.jpg" alt="" id="BLOGGER_PHOTO_ID_5212903899981009698" border="0" /></a></p> <p class="MsoNormal"><b style="">Honey-Glazed Pork with Asian Vegetables<o:p></o:p></b><br /><i style="">From <a href="http://www.marthastewart.com/recipe/broiled-soy-glazed-pork-with-rice-and-asian-vegetables">Broiled Soy-Glazed Pork with Rice and Asian Vegetables</a><o:p></o:p></i></p> <p class="MsoNormal"><b style=""><o:p></o:p></b>1 1/2 cups long-grain white rice<br />8 ounces snow peas, trimmed<br />2 medium carrots, thinly sliced on the diagonal<br />2 red bell peppers (ribs and seeds removed), thinly sliced<br />1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths<br />2 tablespoons vegetable oil<br />1/4 cup reduced-sodium soy sauce<br />Coarse salt and ground pepper<br />1 pork tenderloin (1 to 1 1/4 pounds), halved crosswise<br />1/4 cup honey</p> <p class="MsoNormal">Cook rice according to package instructions; cover, and set aside. Meanwhile, heat broiler with rack set 4 inches from heat. On a large rimmed baking sheet (cover with nonstick foil, if you have it), toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.</p> <p class="MsoNormal">Place pork on top of vegetables, and season with salt, pepper, and 1 tablespoon honey. If you have an oven-safe thermometer, insert it into the thickest part of the meat and set it for 145 degrees. Broil until pork and vegetables begin to char, 8 minutes. Toss vegetables and turn pork; drizzle pork with 1 tablespoon honey.</p> <p class="MsoNormal">Continue to broil until alert sounds or until an instant-read thermometer inserted in thickest part of pork registers 145 degrees and vegetables are charred in spots, at least 6 to 8 minutes, tossing vegetables once more. Remove from broiler. Cover with aluminum foil, and let rest for 10 minutes.</p> <p class="MsoNormal">In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey. Thinly slice pork and serve with vegetables, rice, and sauce.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SFf0CkiOh8I/AAAAAAAAAvg/OjsEze5i6eU/s1600-h/soy+pork+039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SFf0CkiOh8I/AAAAAAAAAvg/OjsEze5i6eU/s400/soy+pork+039.jpg" alt="" id="BLOGGER_PHOTO_ID_5212903418708789186" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com15tag:blogger.com,1999:blog-6922230917297691531.post-46635511831411370682008-06-14T21:16:00.010-04:002008-06-15T08:41:46.891-04:00Mini Strawberry Loaves with Walnuts and Pecans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SFRwFBQWLRI/AAAAAAAAAvY/YN-m7KlwJ0s/s1600-h/strawbrrr+bread+073.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SFRwFBQWLRI/AAAAAAAAAvY/YN-m7KlwJ0s/s400/strawbrrr+bread+073.jpg" alt="" id="BLOGGER_PHOTO_ID_5211913900313160978" border="0" /></a>So I’m still working on getting through my strawberries. I have a pound or so still left in the fridge that I spared from the freezer. Today I made strawberry bread for breakfast. I’ve almost used up all the (unfrozen) berries now, and I plan on using the remainder to make <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22522,00.html">strawberry lemonade</a> tomorrow.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SFRvyTWoRLI/AAAAAAAAAvQ/NUIl4qW_wHw/s1600-h/strawbrrr+bread+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SFRvyTWoRLI/AAAAAAAAAvQ/NUIl4qW_wHw/s400/strawbrrr+bread+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5211913578753836210" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>Making this recipe reminded me a lot of the <a href="http://vicariousfoodie.blogspot.com/2008/05/lemon-blueberry-mini-loaves.html">lemon-blueberry loaves</a> I made previously. Both recipes are from <a href="http://www.joyofbaking.com/">Joy of Baking</a>, and both were made in my new mini loaf pans. There are some key differences though. The lemon-blueberry loaves seemed more cakey to me, and the strawberry bread was more like actual bread. The strawberry bread wasn’t as moist as the lemon-blueberry loaves—the former, after all, wasn’t doused with a sugar syrup at the end of baking—so it’s best served with a bit of butter, fresh and warm from the oven.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SFRvik2RSNI/AAAAAAAAAvI/o1yhSjk_yEk/s1600-h/strawbrrr+bread+037.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SFRvik2RSNI/AAAAAAAAAvI/o1yhSjk_yEk/s400/strawbrrr+bread+037.jpg" alt="" id="BLOGGER_PHOTO_ID_5211913308572043474" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>Besides adjusting the cooking time and temperature to accommodate four dark-metal mini loaf pans (decrease temperature by 25 degrees for dark metal and cooking time by 25% for mini pans), I mostly stuck to the recipe. The only additional modifications I made were using both walnuts <i style="">and</i> pecans, instead of one or the other, and adding a few gratings of fresh nutmeg. The original recipe calls for cinnamon, and for some reason when I see cinnamon in baked goods I always have to add some nutmeg. I just think they go so well together.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SFRvNtr3XPI/AAAAAAAAAvA/_kvPdeKbXFc/s1600-h/strawbrrr+bread+045.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SFRvNtr3XPI/AAAAAAAAAvA/_kvPdeKbXFc/s400/strawbrrr+bread+045.jpg" alt="" id="BLOGGER_PHOTO_ID_5211912950167067890" border="0" /></a></p> <p class="MsoNormal"><o:p></o:p>I’m submitting this recipe to <a href="http://www.nutriferia.com/">Nutriferia’s</a> Berrylicious roundup. Be sure to visit them soon for some great berry recipes!<o:p></o:p></p><p style="text-align: center;" class="MsoNormal"><o:p><a href="http://www.nutriferia.com/"><img src="http://www.nutriferia.com/public/badge-final.png" alt="Nutriferia badge" /></a><br /></o:p></p> <p class="MsoNormal"><b style="">Mini Strawberry Loaves with Walnuts and Pecans</b><br /><i style="">Adapted from <a href="http://www.joyofbaking.com/breakfast/StrawberryBread.html">Strawberry Bread</a><o:p></o:p></i></p> <p class="MsoNormal">1/2 cup unsalted butter, room temperature<o:p></o:p><br />3/4 cup granulated white sugar <o:p></o:p><br />3 large eggs<o:p></o:p><br />1 teaspoon pure vanilla extract<o:p></o:p><br />2 cups all-purpose flour<br />1/2 teaspoon baking powder<o:p></o:p><br />1/2 teaspoon baking soda<o:p></o:p><br />1/4 teaspoon salt<br />1 teaspoon ground cinnamon<br />1/2 teaspoon freshly ground nutmeg<o:p></o:p><br />1/2 cup sour cream<o:p></o:p><br />1/2 cup toasted walnuts or pecans, or a mix of both, coarsely chopped<o:p></o:p><br />1 1/2 cups chopped fresh strawberries</p> <p class="MsoNormal"><o:p></o:p>Preheat oven to 350 degrees (or, for dark-metal pans, 325 degrees) and place the oven rack in the middle position. Butter and flour (or spray with a non-stick vegetable/flour spray) the bottoms and sides of 4 mini loaf pans (5.75"x3.25"x2.25").<span style=""> </span>Set aside. <o:p></o:p></p> <p class="MsoNormal"><o:p></o:p>Place the walnuts and/or pecans on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely. Set aside.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p>In the bowl of an electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the chopped strawberries and nuts.<span style=""> </span><o:p></o:p></p> <p class="MsoNormal"><o:p></o:p>Scrape the batter into the prepared pans and bake for about 45 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the loaves from the pans. Serve warm or at room temperature.<o:p></o:p></p> <p class="MsoNormal"><o:p></o:p>Makes 4 mini loaves.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SFRuu3pc7YI/AAAAAAAAAu4/CPwdyUc-tMA/s1600-h/strawbrrr+bread+056.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SFRuu3pc7YI/AAAAAAAAAu4/CPwdyUc-tMA/s400/strawbrrr+bread+056.jpg" alt="" id="BLOGGER_PHOTO_ID_5211912420265356674" border="0" /></a><o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com10tag:blogger.com,1999:blog-6922230917297691531.post-64065792136634746252008-06-12T20:38:00.010-04:002008-06-12T22:10:54.022-04:00Cheesy Tortilla and Black Bean PieI don’t have much specialized cooking gear. I don’t have a Dutch oven or a stand mixer. I have a food processor, but it’s a mini, and so it can’t do most of the things I wish it could do, like make pie dough. There’s lots of stuff I wish I had, and one of the things that’s been on my wish list the longest is a springform pan. I used to eye photos of cheesecakes jealously, fantasizing about the ones I’d make if only I had the proper equipment. Well, I finally got a springform pan, and I have yet to make a cheesecake. I have, however, made a <a href="http://www.marthastewart.com/favorite-tortilla-and-black-bean-pie?autonomy_kw=tortilla%20and%20black%20bean%20pie&rsc=header_3">Tortilla and Black-Bean Pie</a>.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SFHE_aa2arI/AAAAAAAAAuo/4a9Z_UcuMgs/s1600-h/tortilla+pie+070.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SFHE_aa2arI/AAAAAAAAAuo/4a9Z_UcuMgs/s400/tortilla+pie+070.jpg" alt="" id="BLOGGER_PHOTO_ID_5211162837547117234" border="0" /></a></p> <p class="MsoNormal">I found this recipe on marthastewart.com, and when I saw it I knew it’d be perfect for breaking in my pan. I loved the thought of being able to use my new toy for something besides sweet dishes. And I mean, come on,<i style=""> tortilla and</i> <i style="">black bean pie</i>? That’s my kind of recipe.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SFHEuy-xXcI/AAAAAAAAAug/Sg_fweFYlq0/s1600-h/tortilla+pie+022.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SFHEuy-xXcI/AAAAAAAAAug/Sg_fweFYlq0/s400/tortilla+pie+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5211162552082456002" border="0" /></a></p> <p class="MsoNormal">This recipe is tasty and easy to throw together, and it’s great served with some chips and salsa or guacamole. The recipe calls for you to alternate layers of tortillas with a bean mixture, which consists of garlic, onion, jalapeno, corn, and, of course, beans. I started out trying to be pretty careful and consistent with my layering, but at some point I stopped paying attention and just began making layers until I reached the top of my pan. It’s really easy: tortilla, beans, cheese. Repeat. Make sure to save some cheese for the top, as well as some bean mixture if you like. Bake for about 20 minutes, until the cheese is melted and the pie is warmed through, then sprinkle with chopped scallions.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SFHEVOBXQYI/AAAAAAAAAuY/bMJsJpeZW9g/s1600-h/tortilla+pie+028.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SFHEVOBXQYI/AAAAAAAAAuY/bMJsJpeZW9g/s400/tortilla+pie+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5211162112664486274" border="0" /></a></p> <p class="MsoNormal">I’m including the full recipe below, but feel free to use it just as a guide. This recipe is simple to make and easy to adjust to your own tastes. Mix it up however you like. Enjoy!</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SFHD-JLGsLI/AAAAAAAAAuQ/YrPWvgJ2LCQ/s1600-h/tortilla+pie+034.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SFHD-JLGsLI/AAAAAAAAAuQ/YrPWvgJ2LCQ/s400/tortilla+pie+034.jpg" alt="" id="BLOGGER_PHOTO_ID_5211161716226175154" border="0" /></a><o:p> </o:p></p> <p class="MsoNormal"><b style="">Cheesy Black-Bean Tortilla Pie<o:p></o:p></b><br />From <i style=""><a href="http://www.marthastewart.com/favorite-tortilla-and-black-bean-pie?autonomy_kw=tortilla%20and%20black%20bean%20pie&rsc=header_3">Everyday Food</a></i></p> <p class="MsoNormal">4 flour tortillas (10-inch)*<br />1 tablespoon canola oil<br />1 large onion, diced<o:p></o:p><br />1 jalapeno chile, minced (remove seeds and ribs for less heat)<o:p></o:p><br />2 garlic cloves, minced<o:p></o:p><br />1/2 teaspoon ground cumin<o:p></o:p><br />Coarse salt and ground pepper<o:p></o:p><br />2 cans (15 ounces each) black beans, drained and rinsed<o:p></o:p><br />12 ounces beer or 1 1/2 cups water<o:p></o:p><br />1 package (10 ounces) frozen corn<br />4 scallions, thinly sliced, plus more for garnish<br />2 1/2 cups shredded cheddar cheese (8 ounces)<o:p></o:p></p> <p class="MsoNormal">Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.</p> <p class="MsoNormal">Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.</p> <p class="MsoNormal"><o:p></o:p>Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.</p> <p class="MsoNormal"><o:p></o:p>Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p>*I actually had some tortillas that were just under 9 inches (<i style="">Piñata</i> brand), and if you can find these they’re great. No trimming required! Also, I made an extra layer and used 5 tortillas.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SFHK4GCRXzI/AAAAAAAAAuw/2Cp-TUTWeQg/s1600-h/tortilla+pie+073.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SFHK4GCRXzI/AAAAAAAAAuw/2Cp-TUTWeQg/s400/tortilla+pie+073.jpg" alt="" id="BLOGGER_PHOTO_ID_5211169308885999410" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com24tag:blogger.com,1999:blog-6922230917297691531.post-89502870921798703182008-06-09T22:19:00.011-04:002008-06-12T22:10:54.022-04:00Fresh Pickin'sI'm not usually one for getting up early on a Saturday. In fact, I'm often not one for leaving the apartment on Saturday. I prefer to stay in my PJs all day and putter around the house, cooking a little, maybe tidying up a little, and generally enjoying a slow and relaxing day. Add 98-degree weather to the mix, and you'd be out of your mind to expect me to step beyond my front door.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SE3nafTfE7I/AAAAAAAAAtg/4W32XcNUb0k/s1600-h/strawbrrr+014.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SE3nafTfE7I/AAAAAAAAAtg/4W32XcNUb0k/s400/strawbrrr+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5210074786203374514" border="0" /></a><o:p></o:p> <p class="MsoNormal">So what was I doing getting up and dressed at 6:30 a.m. this past hot and steamy Saturday? I was preparing to go strawberry picking. Crawling around a field is another thing you typically won't find me doing, but there I was, dirty and sticky, greedily scavenging all the ripe berries I could get my hands on at <a href="http://www.butlersorchard.com/"><st1:city st="on"><st1:place st="on">Butler</st1:place></st1:city>'s Orchard</a>. Sixteen pounds of strawberries and two dirty knees later, I was on my way home with my goods.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SE3nwUm-OiI/AAAAAAAAAto/kXRzAiHsEMs/s1600-h/strawbrrr+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SE3nwUm-OiI/AAAAAAAAAto/kXRzAiHsEMs/s400/strawbrrr+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5210075161289439778" border="0" /></a></p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal">I have a tendency to underestimate amounts in almost all scenarios. I'll buy another 5-pound bag of potatoes when there's already one in the pantry, just in case. And then I'll use 6 of those potatoes to make mashed potatoes, even though there are only two of us eating, ignoring the fact that we can't eat 3 potatoes each. And, this Saturday, I bought 16 pounds of strawberries, even though I don't have nearly enough room in my fridge for that amount and, even if I did, couldn't possibly use them all before they started to go bad.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SE3vRs9jjgI/AAAAAAAAAuA/HD9AGArBbIY/s1600-h/strawbrrr+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SE3vRs9jjgI/AAAAAAAAAuA/HD9AGArBbIY/s400/strawbrrr+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5210083431343689218" border="0" /></a></p> <p class="MsoNormal">I ended up freezing most of them. The texture of a frozen strawberry, once it's thawed, is generally not very good, but I figured they'd be fine to use in things like strawberry lemonade and strawberry margaritas. I already made <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1054866">Strawberry Agua Fresca</a>, which is a fabulously delicious summer drink, and I don't see why frozen berries wouldn't work fine in that, as well. To freeze strawberries, just rinse them clean and hull them, then arrange them in a single layer on a baking sheet and store them in the freezer for a few hours. Once they're frozen, you can transfer them to a plastic freezer bag. Freezing them on a baking sheet first ensures that they won't stick together and freeze in one massive brick of strawberry ice.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SE3muHNU12I/AAAAAAAAAtQ/fpE333oNqKI/s1600-h/strawbrrr+038.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SE3muHNU12I/AAAAAAAAAtQ/fpE333oNqKI/s400/strawbrrr+038.jpg" alt="" id="BLOGGER_PHOTO_ID_5210074023820842850" border="0" /></a><o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Saturday night, I made strawberry shortcake. I was very tempted to use <a href="http://www.bettycrocker.com/recipes/Recipe.aspx?recipeId=35769">the Bisquick recipe</a>. I've made it before, and it's really good. And it's so easy! I'd already been standing in the kitchen for several hours, cleaning, hulling, and storing berries, and the thought of simply mixing up some biscuit dough in a bowl and dropping it in big, careless dollops on a sheet tray was very tempting. But in the end I decided to be a good blogger and make them from scratch. I used a recipe from <a href="http://www.joyofbaking.com/StrawberryShortcake.html">Joy of Baking</a>, which begins with the assertion that the only proper way to make strawberry shortcake is with a cream scone. So that's what I did.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SE3mCdYbxHI/AAAAAAAAAtI/Ltpn-5hIyvU/s1600-h/strawbrrr+068.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SE3mCdYbxHI/AAAAAAAAAtI/Ltpn-5hIyvU/s400/strawbrrr+068.jpg" alt="" id="BLOGGER_PHOTO_ID_5210073273858770034" border="0" /></a></p> <p class="MsoNormal">The shortcakes were very good. No surprise there—I mean, it’s <i style="">strawberry shortcake</i>. Of course, my scones didn’t bake up as big and fluffy as the ones in the picture at <a href="http://www.joyofbaking.com/StrawberryShortcake.html">Joy of Baking</a>. That’s no surprise, either. My relationship with scones, much like my relationship with biscuits, is strained, at best. There’s plenty of room to grow there. But you know what I discovered? Anything can be made instantly better by smothering it in sweet berries and fresh cream. <i style="">Especially</i> a flat scone.<br /></p><span style="font-weight: bold;">Strawberry Shortcakes</span><br /><span style="font-style: italic;">from <a href="http://www.joyofbaking.com/StrawberryShortcake.html">Joy of Baking</a></span><br /><br />Scones:<br />2 cups (280 grams) all-purpose flour<br />1/4 cup (50 grams) granulated white sugar<br />2 teaspoons (10 grams) baking powder<br />1/8 teaspoon salt<br />1/3 cup (76 grams) cold unsalted butter<br />1 large egg, lightly beaten<br />1 teaspoon pure vanilla extract<br />1/2 cup (120 ml) light whipping cream or half and half (12 - 18% butterfat) <p class="MsoNormal"><st1:place st="on"><st1:city st="on">Egg</st1:city> <st1:state st="on">Wash</st1:state></st1:place>:<br />1 large egg, lightly beaten<br />1 tablespoon cream</p> <p class="MsoNormal">Filling:<br />2 pounds (900 grams) fresh strawberries, hulled and sliced<br />1/4 cup - 1/3 cup (50 - 65 grams) granulated white sugar (or to taste)</p> <p class="MsoNormal">Topping:<br />1 cup (240 ml) heavy whipping cream<br />1/2 teaspoon pure vanilla extract<br />1 tablespoon (14 grams) granulated white sugar</p> <p class="MsoNormal">Scones:<span style=""> </span>Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.<span style=""> </span>Line a cookie sheet with parchment paper. </p> <p class="MsoNormal">In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.<span style=""> </span>Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.</p> <p class="MsoNormal">Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches (18 cm) round and about 1 inch (2.5 cm) thick. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet.<span style=""> </span>Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.</p> <p class="MsoNormal">Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean.<span style=""> </span>Transfer to a wire rack.</p> <p class="MsoNormal">Filling: Wash and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.</p> <p class="MsoNormal">For whipped cream:<span style=""> </span>In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.<span style=""> </span>Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.<span style=""> </span>When chilled, beat the mixture until stiff peaks form.<span style=""> </span>The whipped cream will hold for several hours in the refrigerator.</p> <p class="MsoNormal">To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.</p> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SE3k7iLnyFI/AAAAAAAAAtA/8xCN1DMQ-Wk/s1600-h/strawbrrr+064.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SE3k7iLnyFI/AAAAAAAAAtA/8xCN1DMQ-Wk/s400/strawbrrr+064.jpg" alt="" id="BLOGGER_PHOTO_ID_5210072055376496722" border="0" /></a>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com13tag:blogger.com,1999:blog-6922230917297691531.post-40678807213259275122008-06-03T19:29:00.008-04:002008-06-03T21:10:13.678-04:00Deep-Dish Sausage and Tomato Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SEXVrQQf4fI/AAAAAAAAAs4/LZW2aHh5lEI/s1600-h/pizza+079.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SEXVrQQf4fI/AAAAAAAAAs4/LZW2aHh5lEI/s400/pizza+079.jpg" alt="" id="BLOGGER_PHOTO_ID_5207803483199103474" border="0" /></a>I’ve been trying to make the perfect pizza at home for a really long time. I know I’ll never make pizza the same as what you’d find in a pizza shop, and that’s fine, but I guess I just want to make the best at-home-pizza that I possibly can. It’s not an easy task when you don’t have a pizza stone. It’s easy to come up with delicious toppings, but when you can’t get that coveted crispy-yet-tender crust, well, it’s just not a perfect pizza.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SEXVawQf4eI/AAAAAAAAAsw/151_f4JMlSc/s1600-h/pizza+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SEXVawQf4eI/AAAAAAAAAsw/151_f4JMlSc/s400/pizza+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5207803199731261922" border="0" /></a></p> <p class="MsoNormal">I recently found <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20981,00.html">a recipe from Sara Moulton</a> that calls for making the pizza in a cast iron skillet, which is something I haven’t tried before. The recipe calls for cooking the dough in the bottom of the oven at a really high temperature, and I was optimistic about what this could do for my crust. Plus, the recipe reminds me of the sausage-and-tomato deep-dish pizza that I always get at <a href="http://www.unos.com/">Pizzeria Uno</a> and that I absolutely love. I was really excited to try this.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SEXVOwQf4dI/AAAAAAAAAso/2sAQ7dVkSP4/s1600-h/pizza+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SEXVOwQf4dI/AAAAAAAAAso/2sAQ7dVkSP4/s400/pizza+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5207802993572831698" border="0" /></a></p> <p class="MsoNormal">I didn’t follow the recipe exactly though. I stuck to the concept, but I had my own sausage that I wanted to use. A while ago I made a batch of <i style="">Cooking Light’s</i> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222183">Atsa Spicy Pizza Sausage</a>. It was really good, but it makes a ton, and I still had 2/3 of it left over in the freezer. So for my toppings I used this sausage and a can of Del Monte Diced Tomatoes with Basil, Garlic & Oregano. For me, it has to be these tomatoes. I really like the flavor of them and, for reasons that I haven’t quite figured out, they’re the only tomatoes I’ve ever been able to get Adam to eat. These tomatoes, therefore, must have special powers, and I’m sticking with them. But use whatever you like.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SEXU_AQf4cI/AAAAAAAAAsg/vrln2dLQyHY/s1600-h/pizza+047.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SEXU_AQf4cI/AAAAAAAAAsg/vrln2dLQyHY/s400/pizza+047.jpg" alt="" id="BLOGGER_PHOTO_ID_5207802722989892034" border="0" /></a></p> <p class="MsoNormal">The pizza came out really well. The dough came together easily and it baked up big and tender and crisp around the outer edges. I will warn, though, that you need to thoroughly drain off any extra liquid from the sausage and tomatoes, because not doing so could cause your crust to get a bit soggy on the bottom. Other than that, though, there’s nothing else you need to really watch out for with this recipe. Except for maybe eating the entire thing yourself.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SEXUwQQf4bI/AAAAAAAAAsY/EEgpvoNjdfI/s1600-h/pizza+057.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SEXUwQQf4bI/AAAAAAAAAsY/EEgpvoNjdfI/s400/pizza+057.jpg" alt="" id="BLOGGER_PHOTO_ID_5207802469586821554" border="0" /></a></p> <p class="MsoNormal"><b style="">Deep-Dish Sausage and Tomato Pizza<o:p></o:p></b><br /><i style="">Adapted from <span class="headline1"><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20981,00.html">Cheesy Deep-Dish Sausage and Tomato Pizza</a></span></i></p> <p class="MsoNormal"><span class="bodytext">1/2 teaspoon sugar </span><br /><span class="bodytext">1 cup warm water (110 to 115 degrees F) </span><br /><span class="bodytext">1 (1/4-ounce) package active dry yeast (about 2 1/2 teaspoons) </span><br /><span class="bodytext">2 1/4 to 2 1/2 cups all-purpose unbleached flour </span><br /><span class="bodytext">1/2 cup yellow cornmeal </span><br /><span class="bodytext">3/4 teaspoon salt </span><br /><span class="bodytext">2 tablespoons olive oil, plus more for oiling bowl </span><br /><span class="bodytext">1/3 recipe </span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222183">Atsa Spicy Pizza Sausage</a>, recipe follows<br /><span class="bodytext">1 (14 to 16-ounce) can diced tomatoes, well drained</span><br /><span class="bodytext">1 cup grated whole milk mozzarella cheese (about 1/4 pound) </span><br /><span class="bodytext">1 cup grated fontina cheese (about 1/4 pound) </span><br /><span class="bodytext">2 tablespoons grated Parmesan<o:p></o:p><br />1/4 cup shredded fresh basil leaves, for garnish</span></p> <p class="MsoNormal"><span class="bodytext">In a large bowl, dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes. <o:p></o:p></span></p> <p>Put dough in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour. </p> <p>While the dough is rising, prepare sausage (see recipe below). Stir in tomatoes and transfer mixture to a strainer over a bowl to drain and cool. </p> <p>Preheat oven to 500 degrees F. </p> <p>Punch down dough and knead 4 times. In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place for 15 minutes. </p> <p>Sprinkle dough with half of mozzarella and fontina and top with sausage-tomato mixture and remaining cheeses. Sprinkle the top with the Parmesan and bake the pizza in the lower third of an electric oven or on floor of a gas oven for 15 minutes. Reduce oven temperature to 400 degrees and bake 5-10 minutes more, or until crust is golden brown.</p> <p>Top with fresh basil, if desired, and serve immediately.</p> <p><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222183">Atsa Spicy Pizza Sausage</a></p> <p class="MsoNormal">1 pound ground turkey<br />1 pound ground pork<br />1/2 cup dry red wine<br />1/3 cup minced fresh parsley<br />2 tablespoons grated Parmesan cheese<br />1 tablespoon fennel seeds<br />1 1/2 teaspoons crushed red pepper<br />1 teaspoon salt<br />1/4 teaspoon dried thyme<br />1/4 teaspoon freshly ground black pepper<br />4 garlic cloves, crushed</p> <p>Combine all ingredients in a large bowl. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.</p> <p>The sausage can be frozen for up to 3 months.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SEXUWgQf4aI/AAAAAAAAAsQ/SddZ0ZHh90A/s1600-h/pizza+081.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SEXUWgQf4aI/AAAAAAAAAsQ/SddZ0ZHh90A/s400/pizza+081.jpg" alt="" id="BLOGGER_PHOTO_ID_5207802027205190050" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com26tag:blogger.com,1999:blog-6922230917297691531.post-17515208662779293852008-05-31T21:28:00.009-04:002008-06-03T21:11:50.038-04:00Quinoa MuffinsA few months ago I picked up a box of quinoa. I didn’t know what it was or what I was going to do with it, but I’d been hearing a lot about it and figured I needed to get some. I found a lot of recipes for salad-type dishes that involved quinoa, and they all looked delicious, but I wanted to do something a little different. Then I got an issue of<i style=""> Everyday Food</i> that included a recipe for <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=6a4c5c94e3567110VgnVCM1000003d370a0aRCRD&vgnextfmt=default">quinoa muffins</a>, and I knew where my new purchase was going to go.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SEH9UAQf4YI/AAAAAAAAAsA/P85L3xh4l1I/s1600-h/quinoa+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SEH9UAQf4YI/AAAAAAAAAsA/P85L3xh4l1I/s400/quinoa+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5206721164325413250" border="0" /></a></p> <p class="MsoNormal">In case you don’t know, quinoa is often used much like a grain, but these little guys are actually edible seeds. They naturally have a bitter-tasting coating and often come pre-rinsed. My box was labeled “pre-rinsed” but, since the recipe calls for a rinsing, I did it again anyway. The seeds are so small that they fell right through my strainer, so I soaked them in a bowl of water and then fished them out with my hands. If you have some cheesecloth handy, you’ll be in better shape than I was.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SEH9DQQf4XI/AAAAAAAAAr4/c4Es-qobWRA/s1600-h/quinoa+042.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SEH9DQQf4XI/AAAAAAAAAr4/c4Es-qobWRA/s400/quinoa+042.jpg" alt="" id="BLOGGER_PHOTO_ID_5206720876562604402" border="0" /></a></p> <p class="MsoNormal">The rest of the recipe is really easy. It calls for oil instead of butter, which I love. I hate creaming butter. I'm too lazy to get out my mixer and I never remember to take the butter out of the fridge ahead of time. I’m very demanding and when I want a muffin, I want it <i style="">now</i>. Not 3 hours from now when the butter is soft.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SEH81wQf4WI/AAAAAAAAArw/owKLF2ZdbWY/s1600-h/quinoa+055.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SEH81wQf4WI/AAAAAAAAArw/owKLF2ZdbWY/s400/quinoa+055.jpg" alt="" id="BLOGGER_PHOTO_ID_5206720644634370402" border="0" /></a></p> <p class="MsoNormal">So anyway, I’m really glad I found the recipe for these muffins. I love the bumpy textured top that the quinoa gives the muffins, and they’re really nice and moist inside. They are, however, a tad on the plain side. Next time I think I’ll play around with some spices, maybe cinnamon or nutmeg, but for now, some strawberry preserves will do just fine.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SEH-YwQf4ZI/AAAAAAAAAsI/kFLyhNb2vwU/s1600-h/quinoa+068.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SEH-YwQf4ZI/AAAAAAAAAsI/kFLyhNb2vwU/s400/quinoa+068.jpg" alt="" id="BLOGGER_PHOTO_ID_5206722345441419666" border="0" /></a></p> <p class="MsoNormal"><b style="">Quinoa Muffins<o:p></o:p></b><br /><i style="">From <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=6a4c5c94e3567110VgnVCM1000003d370a0aRCRD&vgnextfmt=default">Everyday Food</a><o:p></o:p></i><br />makes 12 muffins<o:p></o:p></p> <p class="MsoNormal">1 cup quinoa, rinsed<o:p></o:p><br />1/4 cup vegetable oil, plus more for pan<o:p></o:p><br />2 cups all-purpose flour, spooned and leveled, plus more for pan<o:p></o:p><br />3/4 cup packed dark-brown sugar<o:p></o:p><br />1 1/2 teaspoons baking powder<o:p></o:p><br />1 teaspoon salt<o:p></o:p><br />1/2 cup raisins<o:p></o:p><br />3/4 cup whole milk<o:p></o:p><br />1 large egg<o:p></o:p><br />1 teaspoon pure vanilla extract<o:p></o:p></p> <p class="MsoNormal">Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.</p> <p class="MsoNormal">Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.</p> <p class="MsoNormal">In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.<o:p></o:p></p> <p class="MsoNormal">Bake until toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SEH8NwQf4UI/AAAAAAAAArg/WpQSJiTi6Zg/s1600-h/quinoa+072.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SEH8NwQf4UI/AAAAAAAAArg/WpQSJiTi6Zg/s400/quinoa+072.jpg" alt="" id="BLOGGER_PHOTO_ID_5206719957439603010" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com18tag:blogger.com,1999:blog-6922230917297691531.post-50297146841874111552008-05-29T21:35:00.008-04:002008-06-03T21:12:19.156-04:00Lemon-Blueberry Mini LoavesI bought some new toys last weekend at Crate and Barrel. I can never control myself in that store. They have the same standard stuff all the time, but somehow every time I’m there I find something new I have to have. This most recent time I picked up, among other things, a new <a href="http://www.crateandbarrel.com/family.aspx?c=746&f=23718&q=zester&fromLocation=Search&DIMID=400001&SearchPage=1">citrus zester</a> and a <a href="http://www.crateandbarrel.com/family.aspx?c=540&f=10390">set of four mini loaf pans</a>.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SD9agwQf4PI/AAAAAAAAAq4/KPtkLN6PIz0/s1600-h/blueberry+bread+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SD9agwQf4PI/AAAAAAAAAq4/KPtkLN6PIz0/s400/blueberry+bread+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5205979213019996402" border="0" /></a></p> <p class="MsoNormal">When you buy new toys you, of course, must find cause to use them right away. I knew immediately that I’d be making some mini loaves of bread, but I didn’t know what kind. I browsed through some recipes until I found one for <a href="http://www.joyofbaking.com/breakfast/LemonBlueberryBread.html">Lemon Blueberry Bread</a>. Perfect! I could use my new loaf pans <i style="">and</i> my new zester, not to mention those blueberries that had been sitting in my freezer, neglected, for far too long.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SD9bcgQf4TI/AAAAAAAAArY/Lki9VOEYlXM/s1600-h/blueberry+bread+049.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SD9bcgQf4TI/AAAAAAAAArY/Lki9VOEYlXM/s400/blueberry+bread+049.jpg" alt="" id="BLOGGER_PHOTO_ID_5205980239517180210" border="0" /></a></p> <p class="MsoNormal">Truth be told, I often shy away from lemon-based recipes. I’ve had one too many dishes (and even made some myself) where the lemon zest was overpowering, and I really dislike that flavor. But I’m glad I went with this recipe. This bread is easy and delicious, and the lemon flavor is subtle yet bright. It’s pretty and tasty and makes a perfect light breakfast with a cup of tea.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SD9bOAQf4SI/AAAAAAAAArQ/LLtBx1-lgWc/s1600-h/blueberry+bread+063.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SD9bOAQf4SI/AAAAAAAAArQ/LLtBx1-lgWc/s400/blueberry+bread+063.jpg" alt="" id="BLOGGER_PHOTO_ID_5205979990409077026" border="0" /></a></p> <p class="MsoNormal">Besides substituting frozen for fresh blueberries, I didn’t change much about this recipe. I did, however, adjust the baking time to accommodate four mini loaves, and I also decreased the baking temperature a bit because my pans have a dark finish. One other note: You might notice that the tops of the loaves are sort of shiny. That’s because, at the end, they were topped with a lemon-sugar glaze. It’s a tad sticky, but it’s finger-lickin’ good.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SD9a_QQf4RI/AAAAAAAAArI/Q4N67ipnDcU/s1600-h/blueberry+bread+078.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SD9a_QQf4RI/AAAAAAAAArI/Q4N67ipnDcU/s400/blueberry+bread+078.jpg" alt="" id="BLOGGER_PHOTO_ID_5205979737006006546" border="0" /></a></p> <p class="MsoNormal"><b style="">Lemon-Blueberry Mini Loaves</b><br /><i style="">Adapted from <a href="http://www.joyofbaking.com/breakfast/LemonBlueberryBread.html">Lemon Blueberry Bread</a><o:p></o:p></i><br />makes 4 mini loaves</p> <p class="MsoNormal">1 1/2 cups all-purpose flour<br />1 teaspoon baking powder<br />1/4 teaspoon salt<br />1/2 cup unsalted butter, room temperature<br />3/4 cup granulated white sugar<br />2 large eggs<br />1/2 teaspoon pure vanilla extract<br />1 tablespoon grated lemon zest<br />1/2 cup milk<br />1 1/2 cups fresh or frozen blueberries</p> <p class="MsoNormal">Lemon Glaze:<br />1/3 cup granulated white sugar<br />3 tablespoons fresh lemon juice</p> <p class="MsoNormal">Preheat oven to 350 degrees F (325 degrees for dark-finish pans) and place the oven rack in the center of the oven. Butter (or spray with a nonstick vegetable spray) the bottom and sides of four mini loaf pans (5.75"<span style="font-family:Symbol;"><span style="">´</span></span>3.25"<span style="font-family:Symbol;"><span style="">´</span></span>2.25"). Set aside.</p> <p class="MsoNormal">In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.</p> <p class="MsoNormal">In the bowl of an electric mixer or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.</p> <p class="MsoNormal">Scrape the batter into the prepared pans and bake for about 40 to 45 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.</p> <p class="MsoNormal">Meanwhile, in a small saucepan, bring the 1/3 cup of sugar and the 3 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.</p> <p class="MsoNormal">When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaves all over with a wooden skewer or toothpick, and then brush the tops of the loaves with the hot lemon glaze. Cool the loaves in the pans for about 30 minutes, then remove from pan and let cool completely on a wire rack.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SD9aqQQf4QI/AAAAAAAAArA/IK_9c0IEu9A/s1600-h/blueberry+bread+084.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SD9aqQQf4QI/AAAAAAAAArA/IK_9c0IEu9A/s400/blueberry+bread+084.jpg" alt="" id="BLOGGER_PHOTO_ID_5205979376228753666" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com20tag:blogger.com,1999:blog-6922230917297691531.post-53887114353560996342008-05-26T15:33:00.009-04:002008-06-03T21:14:37.952-04:00Easy Brussels Sprout GratinI’ve been thinking lately about seasonal recipes. In many respects, they’re fantastic. I’m very excited, for instance, about the fresh basil and strawberries of summer. But in other respects, seasonal recipes can be pretty limiting. I have two amazing pumpkin recipes that I’ve been dying to try, but a little voice in my head keeps saying, <i style="">You cannot make pumpkin dishes in May. You must put those recipes on hold, hidden in a “November” file, where they must stay until they’re wanted.<o:p></o:p></i> <p class="MsoNormal">You might call me insane. You might be right. But regardless of that, I do think it’s true that we have a habit of unnecessarily relegating certain recipes to a couple months per year. I mean, canned pumpkin is just as good now as it was six months ago, right?</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SDsSegQf4OI/AAAAAAAAAqw/KdEjEZPzehk/s1600-h/braised+sprouts+059.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SDsSegQf4OI/AAAAAAAAAqw/KdEjEZPzehk/s400/braised+sprouts+059.jpg" alt="" id="BLOGGER_PHOTO_ID_5204774109621248226" border="0" /></a></p> <p class="MsoNormal">Even so, I just can’t bring myself to make pumpkin fritters when everyone else is serving BBQ ribs and lemonade. But Brussels sprouts, on the other hand, are something I’m unable to resist. We normally don’t see these adorable little guys until Thanksgiving, but just last week I happened upon a <i style="">Cook’s Illustrated </i>recipe for <a href="http://christmas.cooksillustrated.com/recipe.asp?name=Brussels+Sprouts+Braised+in+Cream&recipeids=1385">Brussels Sprouts Braised in Cream</a>.<i style=""> CI</i> has this recipe in with its Christmas collection, but there was no way I could wait until December to make this dish. No. Way.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SDsSKAQf4NI/AAAAAAAAAqo/MTKmlkJTpOE/s1600-h/braised+sprouts+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SDsSKAQf4NI/AAAAAAAAAqo/MTKmlkJTpOE/s400/braised+sprouts+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5204773757433929938" border="0" /></a></p> <p class="MsoNormal">If you like cream and you like Brussels sprouts, you’ll love this recipe. But be warned: there’s lots of cream. That’s not a problem for me, but some of you may have significant others who are trying to lose weight and who complain that the vegetables you serve them are swimming in heavy cream. Ahem.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SDsR6wQf4MI/AAAAAAAAAqg/e6BhPmgZEU8/s1600-h/braised+sprouts+042.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SDsR6wQf4MI/AAAAAAAAAqg/e6BhPmgZEU8/s400/braised+sprouts+042.jpg" alt="" id="BLOGGER_PHOTO_ID_5204773495440924866" border="0" /></a></p> <p class="MsoNormal">I followed the recipe exactly but, at the end, I topped it with a little something extra: a golden breadcrumb crust. Delicious! The golden crust is why I’m calling this a gratin, but, really, a traditional gratin is cooked in a béchamel or cheese sauce. You could certainly do that if you wanted to, but simmering the sprouts in cream is so fast and simple. The <a href="http://christmas.cooksillustrated.com/recipe.asp?name=Brussels+Sprouts+Braised+in+Cream&recipeids=1385">online version of this recipe</a> requires you to have a subscription to <i style="">CI</i>, but if you don’t, don’t despair. I’m including the recipe below.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SDsRogQf4LI/AAAAAAAAAqY/f5HPSMfdhEo/s1600-h/braised+sprouts+044.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SDsRogQf4LI/AAAAAAAAAqY/f5HPSMfdhEo/s400/braised+sprouts+044.jpg" alt="" id="BLOGGER_PHOTO_ID_5204773181908312242" border="0" /></a></p> <p class="MsoNormal"><b style="">Easy <st1:city st="on"><st1:place st="on">Brussels</st1:place></st1:city> Sprout Gratin<o:p></o:p></b><br /><i style="">Adapted from <a href="http://christmas.cooksillustrated.com/recipe.asp?name=Brussels+Sprouts+Braised+in+Cream&recipeids=1385">Brussels Sprouts Braised in Cream</a></i></p> <p class="MsoNormal">1 pound fresh small Brussels sprouts, rinsed, with stem ends and discolored leaves removed<o:p></o:p><br />1 cup heavy cream <o:p></o:p><br />1/2 teaspoon salt <o:p></o:p><br />1/4 teaspoon ground nutmeg <o:p></o:p><br />Ground black pepper<br />2 slices white bread, quartered<br />1 tablespoon butter, melted</p> <p class="MsoNormal">Preheat broiler.<o:p></o:p></p> <p class="MsoNormal">Bring sprouts, cream, and salt to boil in a medium saucepan over medium-high heat. Lower heat and simmer, stirring occasionally, until a knife tip inserted into a sprout center meets no resistance, 10 to 12 minutes. Stir in nutmeg and pepper.</p> <p class="MsoNormal">Distribute sprouts between two individual gratin or baking dishes. Pulse bread slices in food processor to form fine crumbs, then toss crumbs with melted butter. Top dishes evenly with breadcrumb mixture, then set under broiler until topping is crunchy and golden brown, about 5 minutes.</p> <p class="MsoNormal">Remove from oven. Baking dishes will be very hot, so allow to cool before serving.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SDsRPgQf4KI/AAAAAAAAAqQ/bxOYWekdVu0/s1600-h/braised+sprouts+075.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SDsRPgQf4KI/AAAAAAAAAqQ/bxOYWekdVu0/s400/braised+sprouts+075.jpg" alt="" id="BLOGGER_PHOTO_ID_5204772752411582626" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com11tag:blogger.com,1999:blog-6922230917297691531.post-72127749072809452292008-05-23T21:44:00.008-04:002008-06-03T21:14:16.590-04:00BLAT SaladI love a BLT. Mayo is sort of implied when you’re having a BLT, right? And any sandwich in which mayo is integral is okay by me. But have you ever had a BLAT? A BLAT is a BLT sandwich with avocado, and it’s delicious.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SDd0ngQf4JI/AAAAAAAAAqI/MYuWRQaI-GM/s1600-h/avocado.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SDd0ngQf4JI/AAAAAAAAAqI/MYuWRQaI-GM/s400/avocado.jpg" alt="" id="BLOGGER_PHOTO_ID_5203756116472750226" border="0" /></a> </p> <p class="MsoNormal">Would you believe that I used to think I didn’t like avocado? I must have had some bad guacamole, or something, and I automatically concluded that I didn’t like avocado. But then I had whipped avocado about a year ago at a restaurant, which was just pure avocado, maybe mixed with a bit of lime juice, and I realized, finally, how awesome avocado is. Now I try to incorporate it into as many meals as I can, and a BLAT salad was my most recent avocado-enhanced creation.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SDd0bgQf4II/AAAAAAAAAqA/EmIAyzZuv8U/s1600-h/BLT+019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SDd0bgQf4II/AAAAAAAAAqA/EmIAyzZuv8U/s400/BLT+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5203755910314320002" border="0" /></a></p> <p class="MsoNormal">OK, I didn’t actually <i style="">create</i> this recipe. I found it on <a href="http://allrecipes.com/">Allrecipes.com</a>, but the avocado was my addition, thankyouverymuch. This salad has everything you’d find in a BLAT: lettuce, tomato, bacon, bread (in the form of croutons), and, my favorite touch, mayo (in the form of a basil-mayo dressing). You don’t normally find basil in a BLAT, but it’s really delicious in this dressing. All of the elements in this dish complement each other perfectly. It’s one of my favorite salads.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SDd0HQQf4HI/AAAAAAAAAp4/A9GOfZhg2Rg/s1600-h/BLT+039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SDd0HQQf4HI/AAAAAAAAAp4/A9GOfZhg2Rg/s400/BLT+039.jpg" alt="" id="BLOGGER_PHOTO_ID_5203755562421969010" border="0" /></a></p> <p class="MsoNormal"><b style="">BLAT Salad<o:p></o:p></b><br /><i style="">Adapted from <a href="http://allrecipes.com/Recipe/BLT-Salad-with-Basil-Mayo-Dressing/Detail.aspx">BLT Salad with Basil-Mayo Dressing</a></i></p> <p class="MsoNormal">1/2 pound bacon<br />1/2 loaf Italian bread, cut into 1/2 inch cubes<o:p></o:p><br />Black pepper<o:p></o:p><br />1/2 cup mayonnaise<o:p></o:p><br />2 tablespoons red wine vinegar<o:p></o:p><br />1/4 cup finely chopped fresh basil<o:p></o:p><br />1 large heart romaine, chopped<o:p></o:p><br />2 vine-ripened tomatoes, cut into wedges<br />2 ripe avocadoes, chopped and tossed with a couple squeezes of lemon or lime juice</p> <p class="MsoNormal">Chop bacon into bite-size pieces and place in a large, deep skillet. Cook over medium high heat until evenly brown and crisp. Using a slotted spoon, remove bacon to a paper-towel lined plate. Reserve 2 tablespoons of the bacon drippings in a small bowl, then drain most of the rest, leaving enough drippings in pan to thinly but evenly coat the bottom.</p> <p class="MsoNormal">Add cubed bread to pan, still over medium heat. Toss to coat evenly with bacon drippings and cook until bread has reached the desired crunchiness for croutons, stirring frequently, about 5 to 10 minutes. Season with pepper to taste, then allow to cool.</p> <p class="MsoNormal">In a small bowl, whisk together the 2 tablespoons of reserved bacon drippings, mayonnaise, vinegar, and basil.<o:p></o:p></p> <p class="MsoNormal">Divide chopped romaine between two plates, then top with tomatoes, bacon, and avocado. Scatter croutons over the top. Serve immediately with basil-mayo dressing.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SDdz3AQf4GI/AAAAAAAAApw/5iF7INsoTsA/s1600-h/BLT+046.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SDdz3AQf4GI/AAAAAAAAApw/5iF7INsoTsA/s400/BLT+046.jpg" alt="" id="BLOGGER_PHOTO_ID_5203755283249094754" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com18tag:blogger.com,1999:blog-6922230917297691531.post-42897196847514407792008-05-18T13:09:00.013-04:002008-06-03T21:13:55.126-04:00Teeny Tiny Peanut-Butter-Cup Cheesecakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SDBl2eRVmbI/AAAAAAAAApc/Jlh0rOhh2Cc/s1600-h/cheesecake+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SDBl2eRVmbI/AAAAAAAAApc/Jlh0rOhh2Cc/s400/cheesecake+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5201769556126046642" border="0" /></a>Not too long ago, I saw Paula Deen make <span class="headline1"><a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29782,00.html">Peanut Butter Cheese Cake Minis</a>. Has anyone seen this episode? Watching the show, I swear it looked like Paula used a mini-muffin pan, but the recipe calls for a standard-sized muffin pan. I was intent on trying to use the mini-sized tin, but my plans were on hold until I found some mini-muffin paper liners.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SDBlmORVmaI/AAAAAAAAApU/X1lg9u17Vzk/s1600-h/cheesecake+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SDBlmORVmaI/AAAAAAAAApU/X1lg9u17Vzk/s400/cheesecake+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5201769276953172386" border="0" /></a> <p class="MsoNormal"><span class="headline1">Finally, last weekend, at the farmer’s market, of all places, I found some mini-muffin-pan liners. I also found something else: teeny tiny peanut butter cups. Now, we’ve all seen the miniature Reese’s peanut butter cups, but these teeny tiny ones are even smaller than those. Observe:</span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SDBlYeRVmZI/AAAAAAAAApM/NyT5ytNSluA/s1600-h/cheesecake+074.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SDBlYeRVmZI/AAAAAAAAApM/NyT5ytNSluA/s400/cheesecake+074.jpg" alt="" id="BLOGGER_PHOTO_ID_5201769040729971090" border="0" /></a></p> <p class="MsoNormal"><span class="headline1">That’s a miniature peanut butter cup with a teeny tiny one sitting on top. See how much smaller they are? I picked some up, thinking they might come in handy.</span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SDBk0ORVmYI/AAAAAAAAApE/KgzhCpKbVX8/s1600-h/cheesecake+097.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SDBk0ORVmYI/AAAAAAAAApE/KgzhCpKbVX8/s400/cheesecake+097.jpg" alt="" id="BLOGGER_PHOTO_ID_5201768417959713154" border="0" /></a></p> <p class="MsoNormal">My initial plan was to use the miniature peanut butter cups and the mini muffin pan. The miniature PB cups <i style="">do</i> fit in the mini muffin pan; however, I found that my paper liners were a bit smaller than the cups of the pan, and that the PB cups were a tad large for the liners. I didn’t trust the recipe to work well without using the liners—I thought it would be too hard to get the cheesecakes out in one piece—so what I decided to do, finally, was use the mini-muffin pan, the paper liners, and the teeny tiny peanut butter cups.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SDBoCuRVmcI/AAAAAAAAApk/Ir_GKt-DJsk/s1600-h/cheesecake44.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SDBoCuRVmcI/AAAAAAAAApk/Ir_GKt-DJsk/s400/cheesecake44.jpg" alt="" id="BLOGGER_PHOTO_ID_5201771965602699714" border="0" /></a></p> <p class="MsoNormal">This method worked out well. I got cute little bite-sized cheesecakes with a chocolate-peanut-butter surprise inside. I will say though that, because these peanut butter cups were so tiny, their flavor was very subtle, so you could use two or three per cup if you want a stronger chocolate-peanut-butter flavor.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SDBkPORVmWI/AAAAAAAAAo0/E1I4IKyN9f0/s1600-h/cheesecake+087.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SDBkPORVmWI/AAAAAAAAAo0/E1I4IKyN9f0/s400/cheesecake+087.jpg" alt="" id="BLOGGER_PHOTO_ID_5201767782304553314" border="0" /></a></p> <p class="MsoNormal">I made 24 of these tiny cheesecakes and still had some batter left over, so I decide to make some more in the standard-muffin size. Instead of using a muffin tin, though, I used <a href="http://www.crateandbarrel.com/family.aspx?c=555&f=22640">silicone baking cups from Crate and Barrel</a>. These are great because they don’t need to be greased and, when the cheesecakes are done baking, you can leave them right in the silicone cups for as long as you want, and they keep things nice and tidy. Plus, of course, they’re reusable.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SDBj-uRVmVI/AAAAAAAAAos/JUw3cplEhGM/s1600-h/cheesecake+103.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SDBj-uRVmVI/AAAAAAAAAos/JUw3cplEhGM/s400/cheesecake+103.jpg" alt="" id="BLOGGER_PHOTO_ID_5201767498836711762" border="0" /></a></p> <p class="MsoNormal">The taste? Pretty sweet and pretty good. Plus, you could change this up a million ways. I’m thinking this recipe would work well using Oreos for the crust instead of graham crackers and a Hershey kiss in the center instead of a peanut butter cup. Yum! If you come up with any other tasty combinations, let me know.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SDBjk-RVmUI/AAAAAAAAAok/hjZfBQwF67I/s1600-h/cheesecake+112.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SDBjk-RVmUI/AAAAAAAAAok/hjZfBQwF67I/s400/cheesecake+112.jpg" alt="" id="BLOGGER_PHOTO_ID_5201767056455080258" border="0" /></a></p> <p class="MsoNormal"><span style="font-weight: bold;">Teeny Tiny Peanut-Butter-Cup Cheesecakes</span><br /><i style="">Adapted from <span class="headline1"><a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29782,00.html">Peanut Butter Cheese Cake Minis</a><o:p></o:p></span></i><br /><span class="headline1">Makes 36 tiny cheesecakes (cooked in a mini-muffin pan)<o:p></o:p></span></p> <p class="MsoNormal"><span class="bodytext">Crust: </span><br /><span class="bodytext">1 cup graham cracker crumbs </span><br /><span class="bodytext">3 tablespoons sugar </span><br /><span class="bodytext">1/4 cup (1/2 stick) butter, melted <o:p></o:p></span></p> <p>Filling:<br /><span class="bodytext">36 teeny tiny peanut-butter cups*</span><br />2 (8-ounce) packages cream cheese, at room temperature<br />1 cup sugar<br />1/4 cup all-purpose flour<br />1 teaspoon pure vanilla extract<br />2 eggs<o:p></o:p></p> <p class="MsoNormal"><span class="bodytext">Preheat oven to 350 degrees <st1:street st="on"><st1:address st="on">F. Place</st1:address></st1:street> a paper cupcake liner in each cup of a mini-muffin pan. <o:p></o:p></span></p> <p>For crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter until crumbs are moistened. Press about 1 scant teaspoon of crust into the bottom of each muffin cup. (You can use a shot glass to help pack the crumbs down. If the crumbs stick to the bottom of the glass, cover the glass with one of your paper liners.) Put 1 tiny peanut-butter cup into the center of each crust. <o:p></o:p></p> <p>Beat cream cheese with a handheld electric mixer until fluffy. Combine sugar and flour in a bowl, then add to cream cheese, a little at a time, beating well. Add vanilla and then eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 13 minutes. Allow to cool completely before serving. <o:p></o:p></p> <p class="MsoNormal">*According to <a href="http://www.typetive.com/candyblog/item/trader_joes_mini_peanut_butter_cups/">Candy Blog</a>, you can find these at <a href="http://www.traderjoes.com/">Trader Joe’s</a>.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SDBjKORVmTI/AAAAAAAAAoc/SYWVYYuTZB4/s1600-h/cheese+cake+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SDBjKORVmTI/AAAAAAAAAoc/SYWVYYuTZB4/s400/cheese+cake+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5201766596893579570" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com19tag:blogger.com,1999:blog-6922230917297691531.post-21733929081106451362008-05-15T09:54:00.009-04:002008-06-03T21:13:05.609-04:00Noodle Love VI: RotiniWhen I first saw <span id="zv361" style="color: rgb(0, 0, 255);"><u id="zv362"><a id="zv363" href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37008,00.html">Rachael Ray’s cauliflower mac-n-cheese</a></u></span>, I had two thoughts. The first one was, Yum-o! (I’m sorry, I couldn’t resist that.) The second one was, This reminds me a lot of Ina Garten’s <span id="zv364" style="color: rgb(0, 0, 255);"><u id="zv365"><a id="zv366" href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35317,00.html">cauliflower gratin</a></u></span>, which <a href="http://vicariousfoodie.blogspot.com/2007/09/barefoot-sides.html">I’ve made previously</a> and really liked.<p id="zv360" class="western" style="margin-bottom: 0in;" align="left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SCxCuORVmSI/AAAAAAAAAoU/1RDyLM_7oWY/s1600-h/cauliflower+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SCxCuORVmSI/AAAAAAAAAoU/1RDyLM_7oWY/s400/cauliflower+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5200605031578310946" border="0" /></a></p> <p id="zv369" style="margin-bottom: 0in;" align="left">There are some fundamental differences between the two dishes. For one, the seasonings are different. Rachael's dish is seasoned with cayenne, paprika, and Dijon, whereas Ina’s dish features nutmeg. Rachael uses smoked Gouda, and Ina uses Gruyère. There’s also, obviously, the omission of noodles in Ina’s cauliflower gratin. Rachael’s recipe calls for cavatappi, but my store, much to my disappointment, has a pretty limited pasta selection and no cavatappi. I didn’t think elbows would work that well. I’d have to cut the cauliflower up pretty small to get it to be similar in size to the pasta, and I wanted to leave the cauliflower in larger chunks, like it is in Ina’s gratin.</p><p id="zv369" style="margin-bottom: 0in;" align="left"><br /></p><p id="zv369" style="margin-bottom: 0in;" align="left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SCxCdeRVmRI/AAAAAAAAAoM/KURUA40Xhr8/s1600-h/cauliflower+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SCxCdeRVmRI/AAAAAAAAAoM/KURUA40Xhr8/s400/cauliflower+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5200604743815502098" border="0" /></a></p> <p id="zv3612" style="margin-bottom: 0in;" align="left">What I finally settled on was the following: I went with Rachael’s seasonings (cayenne, paprika, Dijon) but used Ina’s cheese (Gruyère). I chose rotini for my noodles, because I thought they’d be about the right size, and their ruffly edges sort of remind me of the bumpy surface of the cauliflower. To finish the dish, I topped it with a fresh breadcrumb crust, just like in Ina’s recipe.</p><p id="zv3612" style="margin-bottom: 0in;" align="left"><br /></p><p id="zv3612" style="margin-bottom: 0in;" align="left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SCxCO-RVmQI/AAAAAAAAAoE/XhHKBmR6dUo/s1600-h/cauliflower+031.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SCxCO-RVmQI/AAAAAAAAAoE/XhHKBmR6dUo/s400/cauliflower+031.jpg" alt="" id="BLOGGER_PHOTO_ID_5200604494707398914" border="0" /></a></p> <p id="zv3615" style="margin-bottom: 0in;" align="left">The end result was really good! I already want to make this again and experiment with the ingredients. I think a combination of cheddar and Gruyère might be good, and I’m also thinking I might try using nutmeg next time. Has anyone ever used nutmeg in a pasta dish before? I don’t think I have, and I’m intrigued by the idea.</p><p id="zv3615" style="margin-bottom: 0in;" align="left"><br /></p><p id="zv3615" style="margin-bottom: 0in;" align="left"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SCxB3ORVmPI/AAAAAAAAAn8/jYMkQkulz_E/s1600-h/cauliflower+038.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SCxB3ORVmPI/AAAAAAAAAn8/jYMkQkulz_E/s400/cauliflower+038.jpg" alt="" id="BLOGGER_PHOTO_ID_5200604086685505778" border="0" /></a></p> <p id="zv3626" style="margin-bottom: 0in;" align="left"><b id="zv3619">Cauliflower Mac-n-Cheese</b><br /><i id="zv3621">adapted from </i><span id="zv3622" style="color: rgb(0, 0, 255);"><u id="zv3623"><a id="zv3624" href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37008,00.html"><i id="zv3625">Mac-n-Smoked Gouda with Cauliflower</i></a></u></span><br />3 servings</p><p id="zv3626" style="margin-bottom: 0in;" align="left"><br /></p><p id="zv3641" style="margin-bottom: 0in;" align="left">Coarse salt<br />1/2 pound rotini<br />1 small head cauliflower, cut into florets<br />4 tablespoons unsalted butter, divided<br />1 small onion, finely chopped<br />2 tablespoons all-purpose flour<br />1/4 teaspoon cayenne pepper<br />1/2 teaspoon paprika<br />2 cups whole milk<br />2 cups shredded Gruyère<br />1/2 tablespoon Dijon mustard<br />Freshly ground black pepper<br />4 slices white bread</p><p id="zv3641" style="margin-bottom: 0in;" align="left"><br /></p><p id="zv3644" style="margin-bottom: 0in;" align="left">Preheat oven to 400 degrees.</p><p id="zv3644" style="margin-bottom: 0in;" align="left"><br /></p> <p id="zv3647" style="margin-bottom: 0in;" align="left">Bring a large pot of water to a boil. Add salt to season the cooking water, then add the pasta. Return to boil and cook for 3 minutes, then add the cauliflower and cook for 3 minutes more or until pasta is cooked to barely al dente and the florets are just tender. Drain well and return to the pot.</p><p id="zv3647" style="margin-bottom: 0in;" align="left"><br /></p> <p id="zv3650" style="margin-bottom: 0in;" align="left">While the pasta cooks, heat a medium sauce pot over medium-low heat. Add 2 tablespoons butter and heat until it melts. Add the onions and cook for 5 minutes to sweat them out and turn the juices sweet. Raise the heat to medium, then whisk in the flour, cayenne, and paprika. Whisk together until the roux bubbles up, then cook for 1 minute more. Add the milk and, whisking frequently, bring the sauce to a quick boil. Once it bubbles, drop the heat back to a simmer and cook until the sauce thickens, a couple minutes more.</p><p id="zv3650" style="margin-bottom: 0in;" align="left"><br /></p> <p id="zv3653" style="margin-bottom: 0in;" align="left">Add the cheese to the thickened sauce and stir to melt it, a minute or so. Stir in the mustard and season the sauce with salt and pepper. Combine the sauce with the pasta and cauliflower and then transfer to a greased shallow baking dish.</p><p id="zv3653" style="margin-bottom: 0in;" align="left"><br /></p> <p id="zv3656" style="margin-bottom: 0in;" align="left">Remove crusts from bread and pulse bread to fine crumbs in food processor. Melt the remaining two tablespoons of butter and toss with breadcrumbs to distribute evenly. Scatter breadcrumb topping evenly over cauliflower mac-n-cheese, then bake in oven for about 20 minutes or until edges are bubbly and topping is golden brown.</p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com14tag:blogger.com,1999:blog-6922230917297691531.post-45276125688966522562008-05-12T18:10:00.013-04:002008-05-12T19:14:20.305-04:00I'm Back!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SCjKreRVmOI/AAAAAAAAAn0/3jyZKpLdcdY/s1600-h/Harrisonburg+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SCjKreRVmOI/AAAAAAAAAn0/3jyZKpLdcdY/s400/Harrisonburg+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5199628618008205538" border="0" /></a>So I’m back from my wine-tasting weekend in Shenandoah Valley. I’ve been looking through my pictures and just noticed that, though I took a lot, I don’t have that many pictures of the actual wineries. Which is strange, but kind of makes sense if you’ve been to a winery. They’re sort of dark inside, so you’d need to use your flash, and I guess I just didn’t want to draw attention to myself as everyone was enjoying their wine. Instead, I took pictures <i style="">outside</i> the wineries—see the flower pot above and the weather vane below.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SCjKcuRVmNI/AAAAAAAAAns/cTOrcEYSzxQ/s1600-h/Harrisonburg+089.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SCjKcuRVmNI/AAAAAAAAAns/cTOrcEYSzxQ/s400/Harrisonburg+089.jpg" alt="" id="BLOGGER_PHOTO_ID_5199628364605135058" border="0" /></a> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">I had the same issue with the restaurants I went to.<span style=""> </span>On Friday evening Adam and I had dinner at <a href="http://www.joshuawilton.com/">The Joshua Wilton House</a>, and the setting was candle-lit, quiet, and on the formal side. I had a beautiful meal—pork loin with panzanella, all drizzled with a delicious strawberry glaze—and I was dying to take pictures of it, but I didn’t think I was supposed to. I mean, I don’t know, what’s picture-taking etiquette? Have any of you ever whipped out your camera at a fancy restaurant?</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SCjCz-RVmMI/AAAAAAAAAnk/pqs7A8KXy4E/s1600-h/Harrisonburg+051.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SCjCz-RVmMI/AAAAAAAAAnk/pqs7A8KXy4E/s400/Harrisonburg+051.jpg" alt="" id="BLOGGER_PHOTO_ID_5199619967944071362" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">There was one place, though, where I didn’t restrain my urge to take pictures. We had lunch one afternoon at <a href="http://www.edinburgtearooms.com/">Edinburg Antiques and Tea Rooms</a>, which is an adorable little place where you can get some proper English tea and other assorted goodies, and Adam and I had our own little table in a private room, so I let my trigger (camera) finger run wild.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SCjCjuRVmLI/AAAAAAAAAnc/3JHZBXZgHHM/s1600-h/Harrisonburg+036.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SCjCjuRVmLI/AAAAAAAAAnc/3JHZBXZgHHM/s400/Harrisonburg+036.jpg" alt="" id="BLOGGER_PHOTO_ID_5199619688771197106" border="0" /></a></p><p class="MsoNormal">We had scones with strawberry preserves and clotted cream, along with assorted tea sandwiches, and the best Earl Grey tea either of us has ever tasted.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SCjCG-RVmKI/AAAAAAAAAnU/wPn5GEsqfqk/s1600-h/Harrisonburg+044.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SCjCG-RVmKI/AAAAAAAAAnU/wPn5GEsqfqk/s400/Harrisonburg+044.jpg" alt="" id="BLOGGER_PHOTO_ID_5199619194849958050" border="0" /></a></p>The tea sandwiches were ham, chicken curry, and, of course, cucumber.<br /><br /><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SCjB3ORVmJI/AAAAAAAAAnM/BIngMyEdPn8/s1600-h/Harrisonburg+045.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SCjB3ORVmJI/AAAAAAAAAnM/BIngMyEdPn8/s400/Harrisonburg+045.jpg" alt="" id="BLOGGER_PHOTO_ID_5199618924267018386" border="0" /></a></p><p class="MsoNormal">I’m a sucker for tiny sandwiches and cute dishes, so I really liked this place—you might be able to guess that from all the pictures.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SCjBUuRVmII/AAAAAAAAAnE/DISwFV8a1vU/s1600-h/Harrisonburg+052.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SCjBUuRVmII/AAAAAAAAAnE/DISwFV8a1vU/s400/Harrisonburg+052.jpg" alt="" id="BLOGGER_PHOTO_ID_5199618331561531522" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Aside from all the wining and dining, we did a bit of shopping as well. There was a farmer’s market where we stopped and loaded up on homemade goodies for the pantry, and, as luck would have it, there’s a <a href="http://www.gvbookfair.com/">book fair</a> going on in the area right now, as well. Of course, I went right to the cookbooks. I got two hardcover “The Best of <i style="">Gourmet</i>” books (2002 and 2005), both with a list price of $40.00, for—are you ready?—$6.00 each! I was like a kid in a candy store. I also picked up a reprint edition of the original 1903 <i style="">Good Housekeeping Everyday Cook Book</i> for just $1.99!</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SCjA8ORVmHI/AAAAAAAAAm8/keVjr_Rp4Io/s1600-h/Harrisonburg+103.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SCjA8ORVmHI/AAAAAAAAAm8/keVjr_Rp4Io/s400/Harrisonburg+103.jpg" alt="" id="BLOGGER_PHOTO_ID_5199617910654736498" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">This book is almost as much an instruction manual for domesticity as it is a cookbook, and I’m looking forward to some amusing reading with this one. Here’s a taste of what’s inside: “I have found in my teaching that only the pupils who do not know how to wash them properly dislike the washing of dishes. When I hear a young lady say, ‘I hate to wash dishes,’ I know she is not a trained worker and does not know the best ways of doing things.” <span style=""> </span>So there you go. If you think you don’t like washing dishes, you just don’t know how to do it right! If you suffer from this condition, I recommend picking up a copy of this book. It has a whole section devoted to the fine art of dish washing.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SCjAk-RVmGI/AAAAAAAAAm0/MlPDgjqK9NQ/s1600-h/Harrisonburg+097.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SCjAk-RVmGI/AAAAAAAAAm0/MlPDgjqK9NQ/s400/Harrisonburg+097.jpg" alt="" id="BLOGGER_PHOTO_ID_5199617511222777954" border="0" /></a></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">So, as much as I loved the shopping and the drinking, and as quiet and beautiful as was the setting, it’s still good to be home. I missed my cat and my own bed, and I haven’t cooked anything in days! It’s time to get to work on that. Plus, I have 14 bottles of wine to work my way through. Cheers!</p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com13tag:blogger.com,1999:blog-6922230917297691531.post-64709287193162415742008-05-08T17:57:00.007-04:002008-05-08T18:15:05.272-04:00Three-Pepper Chicken ChiliIt's been four days since my last post, and I've been trying to post something all week. I've had a busy week though. I am not a person who normally leads a hectic life, but the last few days have left me with no time left over for blogging. I've had deadlines at work and things that needed to be taken care of at home, and everything has to be settled before I leave town this weekend (I'll be spending a long weekend wine-tasting in <st1:place st="on">Shenandoah Valley</st1:place>--yay!). So I won't be posting over the weekend, either. And yet, with all my stressful franticness of the past week, would you believe that, through it all, I kept thinking, I need to write a blog post before I leave for the weekend!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SCN5wwEzJEI/AAAAAAAAAms/SCKcbsSI3lo/s1600-h/chicken+chili+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SCN5wwEzJEI/AAAAAAAAAms/SCKcbsSI3lo/s400/chicken+chili+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5198132273361396802" border="0" /></a> <p class="MsoNormal">It sounds so silly, but I guess I realized that this little web-space of mine has become part of my daily (or semi-daily) existence, and I hate to leave it neglected. And I hate the thought of people checking my page (I know there are a couple of you out there who do!) and seeing the same tired content for a week straight. So finally—finally—I'm setting some time aside to post.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SCN5NwEzJDI/AAAAAAAAAmk/lhqZ5pGqUoI/s1600-h/chicken+chili+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SCN5NwEzJDI/AAAAAAAAAmk/lhqZ5pGqUoI/s400/chicken+chili+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5198131672065975346" border="0" /></a><o:p></o:p></p> <p class="MsoNormal">Last night I came home late from work and got started making some chili. I actually wasn't even hungry--I was too exhausted to have much of an appetite--but it was on the schedule (yes, I keep a meal schedule) and I'd already defrosted the chicken, so I got to cooking. I made <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27660,00.html">Ina's Chicken Chili</a>, which has been on my list forever, patiently waiting its turn, and finally came up in the queue. <a href="http://therecipegirl.blogspot.com/2008/04/ina-gartens-chicken-chili.html">The Recipe Girl</a> recently made this dish and it turned out fabulously. She served hers up with some chips for scooping—a very delicious idea. I served mine over rice with cornbread on the side.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SCN4xgEzJCI/AAAAAAAAAmc/EM7on8PaE88/s1600-h/chicken+chili+014.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SCN4xgEzJCI/AAAAAAAAAmc/EM7on8PaE88/s400/chicken+chili+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5198131186734670882" border="0" /></a><o:p></o:p></p> <p class="MsoNormal">I don’t know if anyone else has ever eaten their chili over rice, but it's pretty common in my family and sometimes that's what I'll be in the mood for. It's very tasty and pretty budget-friendly, too, as it lets you take a pot of chili and stretch it even further.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SCN4iAEzJBI/AAAAAAAAAmU/L0dqdm-VZGw/s1600-h/chicken+chili+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SCN4iAEzJBI/AAAAAAAAAmU/L0dqdm-VZGw/s400/chicken+chili+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5198130920446698514" border="0" /></a><o:p></o:p></p> <p class="MsoNormal">I changed the recipe very little, but I did add a seeded, minced jalapeno, hence the “three-pepper” part of the title. I’d like to write out the whole modified version for you, but I have bags to pack and dinner to cook, so I’m going to have to be quick. I sautéed boneless skinless breasts instead of roasting bone-in chicken, just to save time, and I cut out some of the liquid from the canned tomatoes to make the chili a bit chunkier. While the chili was simmering I baked the corn muffins and made the rice. I sautéed a shallot in a bit of butter in a pan before adding the rice and chicken stock (instead of water). When everything was finished I added some rice to a bowl, ladled the chili over the stop, sprinkled it with shredded cheddar and sliced scallions, and tucked a corn muffin along the side. Very filling, very warming. You can get the detailed recipe <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27660,00.html">here</a>.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SCN3-gEzJAI/AAAAAAAAAmM/WD2tptEsg7s/s1600-h/chicken+chili+032.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SCN3-gEzJAI/AAAAAAAAAmM/WD2tptEsg7s/s400/chicken+chili+032.jpg" alt="" id="BLOGGER_PHOTO_ID_5198130310561342466" border="0" /></a></p> <p class="MsoNormal">OK, I’m off. Have a great weekend everyone!</p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com15tag:blogger.com,1999:blog-6922230917297691531.post-85489433367155202402008-05-04T10:28:00.010-04:002008-05-04T10:52:36.466-04:00Cheddar-Sausage Corn Muffins, Spicy or SweetI found <a href="http://www.breakfast-and-brunch-recipes.com/muffin-recipe.html">this recipe</a> for cheddar-sausage muffins a while ago. Sounds good, right? Somehow, either in reading this recipe or remembering it, I thought it was for cheddar-sausage <i style="">corn</i> muffins. So when I went to make these yesterday morning and realized that there was no form of corn anywhere to be found in the recipe, I wasn’t quite sure what to do. I’d been thinking “corn muffin” for so long that I really wasn’t in the mood for anything else, but I didn’t know off the top of my head how to make a corn muffin. Nor did I feel like cleaning my hands, going to my computer, and finding another recipe. I have some corn flour in the pantry, and I was wondering whether simply substituting that for the regular flour called for would have given me a proper corn muffin. Anyone know? I suspect probably not. See, this is why I don’t bake more often.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SB3MPEH1cNI/AAAAAAAAAlo/7Rznv-GtJs8/s1600-h/corn+muffins+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SB3MPEH1cNI/AAAAAAAAAlo/7Rznv-GtJs8/s400/corn+muffins+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5196534104232128722" border="0" /></a> <p class="MsoNormal" style="">I happened to have some Jiffy corn muffin mix in the pantry, which I like to keep around for just such emergencies. So I got it out, made it according to package instructions, and then added my sausage and cheese. I tossed in some chopped scallions, too, for freshness and color.</p><p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SB3Lt0H1cLI/AAAAAAAAAlY/Vj3h529Gckg/s1600-h/corn+muffins+023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SB3Lt0H1cLI/AAAAAAAAAlY/Vj3h529Gckg/s400/corn+muffins+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5196533533001478322" border="0" /></a> </p> <p class="MsoNormal" style="">But I didn’t stop there. I knew these muffins would be good, but I wanted to see if I could make them even better. Some kind of jazzed-up butter, I thought. Adam likes things spicy, and I like them sweet, so I finally settled on two different butters: a roasted poblano butter and, my favorite, honey butter. I really liked this idea, because it allowed me to take the same muffin and enjoy it two different ways. And, as an added bonus, I used some of the leftover poblano butter to cook up some home fries this morning. Fabulous.</p><p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SB3L9UH1cMI/AAAAAAAAAlg/wlZPOuQ7eww/s1600-h/corn+muffins+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SB3L9UH1cMI/AAAAAAAAAlg/wlZPOuQ7eww/s400/corn+muffins+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5196533799289450690" border="0" /></a></p> <p class="MsoNormal" style="">I served these muffins for breakfast, but I think they’d also be great as a side dish to a Mexican meal. I used breakfast sausage and sharp cheddar, but these would also be good with, say, some fresh andouille or chorizo and <st1:city st="on"><st1:place st="on">Monterey</st1:place></st1:city> or pepper jack cheese. Yum!</p><p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SB3LdEH1cKI/AAAAAAAAAlQ/qFd9ZzOPRq0/s1600-h/corn+muffins+033.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SB3LdEH1cKI/AAAAAAAAAlQ/qFd9ZzOPRq0/s400/corn+muffins+033.jpg" alt="" id="BLOGGER_PHOTO_ID_5196533245238669474" border="0" /></a></p> <p style="font-weight: bold;" class="MsoNormal">Cheddar-Sausage Corn Muffins with Spicy and Sweet Butters</p><p class="MsoNormal" style="font-style: italic;">Makes 8 muffins</p> <p class="MsoNormal" style=""><o:p> </o:p>1 8.5-oz package Jiffy corn mix (or your favorite corn muffin recipe)<br />1/2 pound sausage, cooked and crumbled into small pieces<br />1/2 cup shredded cheddar cheese<br />1 scallion, thinly sliced</p> <p class="MsoNormal" style="">Preheat oven to 400 degrees.</p> <p class="MsoNormal" style="">Prepare corn muffin mix according to package instructions (you’ll need one egg and 1/3 cup of milk). Add sausage, cheese, and scallion, and stir until just combined.</p> <p class="MsoNormal" style="">Grease 8 cups of a standard-size muffin tin. Distribute batter among greased cups. Bake for about 15 minutes, or until muffins are cooked through and edges begin to turn golden brown.</p> <p class="MsoNormal" style=""><u>Honey Butter<o:p></o:p></u></p> <p class="MsoNormal" style=""><o:p></o:p>1/2 stick butter, room temperature<br />2 tablespoons honey</p> <p class="MsoNormal" style="">Add ingredients to food processor, and pulse until thoroughly combined.</p> <p class="MsoNormal" style=""><u>Roasted Poblano Butter<o:p></o:p></u><br /><o:p> </o:p><br />1 small poblano pepper<br />1/2 stick butter, room temperature<br />Juice of 1/2 lime</p> <p class="MsoNormal" style="">Heat broiler. When hot, please poblano, on a pan, on top shelf beneath broiler. Roast for 5 minutes, then turn pepper and roast for 5 minutes more, until pepper is blackened on all sides.</p> <p class="MsoNormal" style="">Place pepper in a small paper bag, closed tightly, for about ten minutes or until cool enough to handle. This allows the steam to loosen the skin. When cool, remove pepper from bag and gently remove blacked skins. Remove stem and seeds.</p> <p class="MsoNormal" style="">Chop pepper roughly and place in a food processor with softened butter and lime juice. Pulse until pepper is chopped in small pieces and evenly distributed through butter.</p> <p class="MsoNormal" style="">Note: You can use the same processor that you used for the honey butter, without washing it. Just scrape as much honey butter as you can from the food processor before beginning. I wouldn’t, however, recommend using the same processor to make the honey butter <i style="">after</i> the poblano butter. The pepper flavor may linger.</p><p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SB3LFkH1cJI/AAAAAAAAAlI/sfrjVPF3lKI/s1600-h/corn+muffins+046.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SB3LFkH1cJI/AAAAAAAAAlI/sfrjVPF3lKI/s400/corn+muffins+046.jpg" alt="" id="BLOGGER_PHOTO_ID_5196532841511743634" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com22tag:blogger.com,1999:blog-6922230917297691531.post-5798906738308882902008-05-01T18:57:00.006-04:002008-05-01T19:07:07.221-04:00Tomato SaladThere’s a Whole Foods a few blocks from my apartment. I don’t do my main shopping there, but when I’m downtown I like to stop in and browse the aisles. I always leave with something wonderful. The produce department is the first thing I see when I walk through the door, and they always get me there. On Tuesday night they had some gorgeous mini tomatoes positioned strategically next to mounds of basil that were clustered around a sign that said “just picked.” <i style="">Just picked</i> basil? Tiny cute tomatoes? Well, I’m only human, after all. I got some.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SBpMUUH1cII/AAAAAAAAAlA/7v3yMWKakOU/s1600-h/tomatoes+015.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SBpMUUH1cII/AAAAAAAAAlA/7v3yMWKakOU/s400/tomatoes+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5195549032007954562" border="0" /></a></p> <p class="MsoNormal">The container I picked up was actually a <i style="">gourmet tomato medley</i>, and I know that because the package said so. According to the package, these gorgeous green-striped ones are exotic tomatoes, the orange and yellow ones are cocktail and cherry tomatoes, respectively, and the red ones are of two varieties: grape and mini plum.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SBpMCkH1cHI/AAAAAAAAAk4/KJnXc361lKA/s1600-h/tomatoes+021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SBpMCkH1cHI/AAAAAAAAAk4/KJnXc361lKA/s400/tomatoes+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5195548727065276530" border="0" /></a></p> <p class="MsoNormal">I knew right away what I wanted to do with these. I’d make a simple tomato and basil salad for myself for lunch the next day, simply dressed with nothing but a bit of extra virgin olive oil, a squeeze of fresh lemon, and some salt and pepper. Nothing else. I didn’t want any extraneous ingredients to interfere with the natural beauty of these little guys. And they were so sweet, so delectably juicy, that really nothing else was needed.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SBpLxkH1cGI/AAAAAAAAAkw/wZowmelpG1I/s1600-h/tomatoes+025.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SBpLxkH1cGI/AAAAAAAAAkw/wZowmelpG1I/s400/tomatoes+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5195548435007500386" border="0" /></a></p> <p class="MsoNormal">Okay, I’m lying. Could you tell? Not about there being nothing more needed to enhance the flavor of the tomatoes—that part was true. But, even so, I couldn’t stop myself from adding a little something extra. After I took the pictures, I added a dollop of mayo to the tomatoes and stirred it in. I couldn’t help myself! And it was so good. The natural juice from the tomatoes thinned out the mayo and the two, together, formed a delicious dressing that was simultaneously fresh and creamy and, oh, so good. But if that’s not what floats your boat, I still recommend picking up some of these tomatoes if you see them, because there are tons of ways to use them. A nice panzanella comes to mind, or some tomato-topped bruschetta. And, really, they’re just so colorful and pretty—what more reason do you need?</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SBpLg0H1cFI/AAAAAAAAAko/ySAYDTflq2M/s1600-h/tomatoes+029.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SBpLg0H1cFI/AAAAAAAAAko/ySAYDTflq2M/s400/tomatoes+029.jpg" alt="" id="BLOGGER_PHOTO_ID_5195548147244691538" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com26tag:blogger.com,1999:blog-6922230917297691531.post-80411774703111079072008-04-29T20:43:00.010-04:002008-06-12T22:11:13.856-04:00Pecan-Crusted Chicken SaladAs the weather gets warmer, I try to have salads for dinner at least once per week. It just seems appropriate—warmer weather means eating less and “cooking” less. The problem is, though, that I’m not <i style="">really</i> a salad person (I’ll take the fat with a side of cholesterol, please), so to get myself to eat salads more I need to find ones that have something special to offer, such as a special ingredient or a phenomenal dressing. I usually like creamy dressings (I have a great mayo-based one—stay tuned for that), but vinaigrettes can be great, too.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SBfE5UH1cBI/AAAAAAAAAkM/NbjXaogDTHc/s1600-h/pecan+chicken+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SBfE5UH1cBI/AAAAAAAAAkM/NbjXaogDTHc/s400/pecan+chicken+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5194837184128315410" border="0" /></a></p> <p class="MsoNormal">In fact, a vinaigrette is what initially caught my attention about this pecan-crusted chicken salad. This salad is dressed with—are you ready?—caramel-citrus vinaigrette. As in, there’s actual caramel sauce right in the dressing. I used Smucker's Caramel Topping, which I think is meant for ice cream, and it was awesome! Not only is the dressing delicious on its own, but it’s a perfect accompaniment to the chicken, which is coated with a cinnamon-and-sugar pecan mixture. This is my kind of salad.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SBfEV0H1b_I/AAAAAAAAAj8/r0RHukAZVhc/s1600-h/pecan+chicken+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SBfEV0H1b_I/AAAAAAAAAj8/r0RHukAZVhc/s400/pecan+chicken+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5194836574242959346" border="0" /></a></p> <p class="MsoNormal">I changed <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37147,00.html">the recipe</a> just a bit. For the actual salad part I used romaine, cucumber, tomatoes, and scallions, but the original calls for mixed greens, tomato, and carrot, and that would be good, too. I made the dressing taste even more caramelly by using half as much olive oil as called for, and it was deliciously sweet, but not too much so. At least not for me.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SBfElkH1cAI/AAAAAAAAAkE/XmUEdJzT420/s1600-h/pecan+chicken+028.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SBfElkH1cAI/AAAAAAAAAkE/XmUEdJzT420/s400/pecan+chicken+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5194836844825899010" border="0" /></a></p> <p class="MsoNormal"><b style="">Pecan-Crusted Chicken Salad<br /></b><span style="font-style: italic;">adapted from </span><a style="font-style: italic;" href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37147,00.html"><span class="headline1">Pecan Crusted Chicken over Field Greens</span></a><b style=""><o:p></o:p></b><br />Serves 4</p> <p class="MsoNormal">For the chicken:<br /></p><p class="MsoNormal"> 4 chicken breast halves, pounded to an even 1/2-inch thickness<br />1 1/2 cups buttermilk<br />1 1/2 cups crushed pecan pieces<br />1/2 teaspoon salt<br />1/4 teaspoon black pepper<br />1 tablespoon sugar<br />1 teaspoon ground cinnamon<br />2 teaspoon oil </p> <p class="MsoNormal">For the greens:<br /></p><p class="MsoNormal"> 2 hearts of romaine, chopped<br />4 Roma tomatoes, sliced<br />2 small cucumbers, seeded and sliced<br />2 scallions, thinly sliced</p><p class="MsoNormal">For the vinaigrette:</p><p class="MsoNormal"> 1/3 cup caramel sauce<br />2 teaspoons water<br />1/4 cup lime juice<br />3 tablespoons lemon juice<br />1/4 cup olive oil<br />1 lime, zested, optional<br />Salt and freshly ground black pepper </p> <p class="MsoNormal">For the chicken:<br /></p> <p class="MsoNormal">Place chicken and buttermilk in a plastic bag and allow to sit for 15 minutes up to overnight. </p> <p class="MsoNormal">While chicken is marinating, combine pecans with spices and mix well. Place mixture into a shallow dish. Remove chicken and allow excess buttermilk to drain. Coat both sides of the chicken pieces with the pecan/spice mixture. Lightly press in to chicken.</p> <p class="MsoNormal">Place a nonstick skillet over medium-high heat. Heat oil and, working in two batches, sauté chicken for about 4-5 minutes per side, making sure pecan coating has set before flipping. When chicken is done and has slightly cooled, slice and arrange over salad bed.</p> <p class="MsoNormal">For the vinaigrette:<br /><br />Combine the caramel sauce with water and citrus juices and whisk. While whisking, drizzle in olive oil, lime zest, if using, and season with salt and pepper, to taste.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SBfDvkH1b-I/AAAAAAAAAj0/oo6S1aCxTeY/s1600-h/pecan+chicken+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SBfDvkH1b-I/AAAAAAAAAj0/oo6S1aCxTeY/s400/pecan+chicken+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5194835917112963042" border="0" /></a> </p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com11tag:blogger.com,1999:blog-6922230917297691531.post-82215710824738671252008-04-27T15:43:00.007-04:002008-04-27T15:57:19.992-04:00Date-and-Walnut Quick Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SBTY2kH1b9I/AAAAAAAAAjs/weJ2jx7BS18/s1600-h/date+bread+023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SBTY2kH1b9I/AAAAAAAAAjs/weJ2jx7BS18/s400/date+bread+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5194014702186098642" border="0" /></a>Date-and-walnut has always been one of my favorite combinations. My absolute favorite use of these two goodies is date-and-walnut pinwheel cookies. My grandmom makes these every Christmas and was kind enough to pass the recipe on to me. The recipe requires the making and rolling out of dough though, so I very rarely make them, even though they’re delicious. I have a recipe for date-and-walnut snack bars that starts with boxed vanilla cake mix, and I cling to that as a surrogate.<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SBTYokH1b8I/AAAAAAAAAjk/rktSolBjRSg/s1600-h/date+bread+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SBTYokH1b8I/AAAAAAAAAjk/rktSolBjRSg/s400/date+bread+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5194014461667930050" border="0" /></a></p> <p class="MsoNormal">As I’ve said before, I’m not much of a baker. I also like raisin, date, and walnut instant oatmeal—all that requires is boiling water.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SBTYYkH1b7I/AAAAAAAAAjc/6rqy8VQ5E_A/s1600-h/date+bread+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SBTYYkH1b7I/AAAAAAAAAjc/6rqy8VQ5E_A/s400/date+bread+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5194014186790023090" border="0" /></a></p> <p class="MsoNormal">So that’s why I love this recipe for <a href="http://www.joyofbaking.com/breakfast/DateWalnutBread.html">Date-and-Walnut Quick Bread</a>. Quick breads are the best. This one is easy <span style="font-style: italic;">and</span> delicious. The bread is moist and fragrant and makes a lovely breakfast with some hot tea. It really doesn’t <i style="">need</i> to be slathered with honey butter, but I did it anyway because I laugh in the face of heart disease.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SBTXvEH1b5I/AAAAAAAAAjM/YCJnCgF1tHE/s1600-h/date+bread+042.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SBTXvEH1b5I/AAAAAAAAAjM/YCJnCgF1tHE/s400/date+bread+042.jpg" alt="" id="BLOGGER_PHOTO_ID_5194013473825451922" border="0" /></a></p> <p class="MsoNormal">I don’t have a modified recipe because I followed <a href="http://www.joyofbaking.com/breakfast/DateWalnutBread.html">the original</a> exactly, all except for a few gratings of nutmeg added to the batter. It’s a great recipe. The spread is just room temperature butter mixed with an equal part of honey, and the proportions are easily adjusted depending on how sweet you like it.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SBTYFUH1b6I/AAAAAAAAAjU/43MdNrRU1jg/s1600-h/date+bread+039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SBTYFUH1b6I/AAAAAAAAAjU/43MdNrRU1jg/s400/date+bread+039.jpg" alt="" id="BLOGGER_PHOTO_ID_5194013856077541282" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com11tag:blogger.com,1999:blog-6922230917297691531.post-47878104539094766762008-04-24T21:15:00.009-04:002008-04-24T23:12:51.281-04:00Garlic Oven Fries with Pesto MayonnaiseI have a sincere and undying love of mayonnaise. I enjoy adding large quantities of it to many things. On nights when I don’t feel like cooking, Adam will bring Subway home, and I will sit on the couch with my sub, mayonnaise jar beside me, butter knife in hand. <span style=""> </span> <p class="MsoNormal">I’m afraid to tell you any more than that. Let’s just say that there’s lots of mayonnaise involved.</p> <p class="MsoNormal">We have burgers a couple times per month, and I must have mayonnaise on my burger. We usually have fries with our burgers, and I like to have mayonnaise with my fries, as well. On burger-and-fry night, I usually make garlic mayo, which is just mayonnaise mixed with a drizzle of olive oil, a squeeze of lemon, and a clove or two of grated garlic. Adam, who claims not to like mayonnaise, uses his fries to shovel the stuff in by the mouthful.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_JhjRiCyC_-o/SBEzokH1b4I/AAAAAAAAAjE/Y2e65uSi-lg/s1600-h/fries+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_JhjRiCyC_-o/SBEzokH1b4I/AAAAAAAAAjE/Y2e65uSi-lg/s400/fries+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5192988617319214978" border="0" /></a></p> <p class="MsoNormal">One of my favorite light meals is a tomato sandwich. Vine-ripened salted tomato slices, fresh basil leaves, and mayonnaise on white bread. That’s it. I love basil as well, and basil and mayo is so, so good. So when I saw Emeril’s recipe for <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31372,00.html">Pesto Mayonnaise</a>, I don’t have to tell you that I was all over it like mayo on my Subway sandwich. I made it tonight for burger-and-fry night, along with some oven-baked garlic fries.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SBEzXEH1b3I/AAAAAAAAAi8/tkt24raS6Ws/s1600-h/fries+017.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SBEzXEH1b3I/AAAAAAAAAi8/tkt24raS6Ws/s400/fries+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5192988316671504242" border="0" /></a></p> <p class="MsoNormal">Oven-baked fries can be a disappointment, because it’s hard to get them as nice and crispy as fried ones. But then I found <i style="">another</i> Emeril recipe, this one for <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27098,00.html">oven-baked fries</a>, that calls for coating the fries with a beaten egg white before baking them at a high temperature. The egg white forms a crackly coating on the outside of the fries and—voilà—crispy oven fries.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_JhjRiCyC_-o/SBEzE0H1b2I/AAAAAAAAAi0/bXr99CDg2jo/s1600-h/fries+032.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_JhjRiCyC_-o/SBEzE0H1b2I/AAAAAAAAAi0/bXr99CDg2jo/s400/fries+032.jpg" alt="" id="BLOGGER_PHOTO_ID_5192988003138891618" border="0" /></a></p> <p class="MsoNormal">Just to really kick it up, I tossed the fries in some garlic butter when they were done in the oven. Then I served them with turkey burgers and, of course, the pesto mayo. I have some of the mayo left over, and I know what I’ll be having for lunch tomorrow: a tomato sandwich with pesto mayonnaise. Yum!</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_JhjRiCyC_-o/SBEyzEH1b1I/AAAAAAAAAis/2L_3GBgM3Cw/s1600-h/fries+034.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_JhjRiCyC_-o/SBEyzEH1b1I/AAAAAAAAAis/2L_3GBgM3Cw/s400/fries+034.jpg" alt="" id="BLOGGER_PHOTO_ID_5192987698196213586" border="0" /></a></p> <p class="MsoNormal"><span style="font-weight: bold;">Garlic Oven Fries with Pesto Mayonnaise</span><br /><span style="font-style: italic;">Adapted from Emeril’s </span><a style="font-style: italic;" href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27098,00.html">Oven Fries</a><span style="font-style: italic;"> and </span><a style="font-style: italic;" href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31372,00.html">Pesto Mayonnaise</a></p> <p class="MsoNormal">Pesto mayonnaise, recipe follows<br />2 teaspoons vegetable oil<br />2 large baking potatoes, peeled, about 1 1/2 pounds<br />1 large egg white<br />Salt and pepper<br />1 tablespoon butter<br />4 garlic cloves, minced</p> <p class="MsoNormal"><span class="bodytext">Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper, and grease the parchment with the vegetable oil. <o:p></o:p></span></p> <p>Slice potatoes lengthwise into 1/2-inch-thick slices. Turn each slice flat and slice again lengthwise into even fries, 1/2-inch thick. In a medium mixing bowl, whisk the egg white until very light and foamy. Add the potatoes to the egg whites and toss to coat evenly. <o:p></o:p></p> <p>Spread the coated potatoes on the prepared baking sheet, not touching, and sprinkle with salt and pepper. Bake for 30 minutes, or until golden brown and crispy, turning halfway through the cooking time with a spatula.</p><p>Melt butter in a small sauce pan over medium-low heat, and cook garlic in butter for 2 minutes, stirring so garlic doesn't burn. Pour garlic butter over fries, toss to coat, and serve immediately with pesto mayonnaise.<o:p></o:p></p> <p class="MsoNormal">Pesto Mayonnaise</p> <p class="MsoNormal">1 cup (packed) fresh basil leaves (about 2 ounces)<o:p></o:p><br />1/3 cup lightly toasted pine nuts<o:p></o:p><br />1 tablespoon minced garlic<o:p></o:p><br />1/2 teaspoon salt<o:p></o:p><br />1/4 teaspoon freshly ground black pepper<o:p></o:p><br />1/4 cup extra-virgin olive oil<o:p></o:p><br />1/4 cup freshly grated Parmesan<o:p></o:p><br />1/4 cup mayonnaise<o:p></o:p></p> <p class="MsoNormal">In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds.<o:p></o:p></p> <p class="MsoNormal">Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_JhjRiCyC_-o/SBEyRUH1b0I/AAAAAAAAAik/spOVKiBwHRI/s1600-h/fries+037.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_JhjRiCyC_-o/SBEyRUH1b0I/AAAAAAAAAik/spOVKiBwHRI/s400/fries+037.jpg" alt="" id="BLOGGER_PHOTO_ID_5192987118375628610" border="0" /></a></p>Vicarious Foodiehttp://www.blogger.com/profile/00278128227319230073noreply@blogger.com23