tag:blogger.com,1999:blog-90757000089611541222024-03-13T20:13:10.782-07:00This Designer CooksStephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-9075700008961154122.post-53114780961581870752012-11-10T12:35:00.000-08:002012-11-10T12:35:34.915-08:00Free Printable Canister Labels!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0eE8miREMMXI57XbRNoxWI0zCUqihlvOtxZ2VZ2gCyf0kmTwyNqelNN4bKQiD1U5bWN8oiIy_Jq8RzK5EOnpoMX_iXnpcf5rJIzumgw6TeL9yG4nWPuUJxuJwdX00ybXNhEmPAL33_bt/s1600/canister+labels-2-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0eE8miREMMXI57XbRNoxWI0zCUqihlvOtxZ2VZ2gCyf0kmTwyNqelNN4bKQiD1U5bWN8oiIy_Jq8RzK5EOnpoMX_iXnpcf5rJIzumgw6TeL9yG4nWPuUJxuJwdX00ybXNhEmPAL33_bt/s1600/canister+labels-2-9.jpg" width="494" /></a></div>
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These labels are 3 1/4" x 4 ". So here is how you can print your spice labels below:</div>
<ol style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">
<li style="margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-indent: 0px;">Double click on the image below.</li>
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<ol style="color: #276e15; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">
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Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com3tag:blogger.com,1999:blog-9075700008961154122.post-36949114621097331582012-11-08T18:41:00.000-08:002012-11-08T18:41:25.894-08:00Coming out of the Bubble: Green Beans and Tofu in Peanut Tamarind SauceSo this is the week we have all been returning to work, chugging forward with alternative transportation routes. This storm as thrown us all for a loop and not a moment goes by when I am not floating between the emotions of guilt and gratitude. We thankfully did not lose power or suffer damage. The worst we felt in my little hub was the powerlessness of being trapped unharmed between places of devastation.<br />
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I am sure that I don't need to tell you, but in case it is helpful, below are some links to how you can help the victims of hurricane Sandy.<br />
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<i><a href="http://www.americares.org/">www.americares.org </a> </i><br />
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<i><a href="http://www.redcross.org/">www.redcross.org</a></i></div>
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<i>If you live in NYC, check out The Kitchn blog below for updated lists of where donations of food and supplies are being collected and what is needed.</i></div>
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<i><a href="http://www.thekitchn.com/how-to-help-hurricane-sandy-victims-179891">http://www.thekitchn.com/how-to-help-hurricane-sandy-victims-179891</a></i></div>
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I don't want to take a single moment for granted. For whatever it is worth I am going to continue to participate in the things I love and let this space be a record of it. I have refreshed this blog with links to the other things that I do, love and want to share.<br />
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I have also thought to appreciate the meals we make on our weekly rotation and not just the very indulgent ones.<br />
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Now for the recipe:<br />
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It took me quite a while to figure out how to create a successful, tasty stir fry, as simple as it may be. I would always end up with some of my vegetables very crisp and some overcooked. My sauces never stuck. Most recipes told me to remedy this with cornstarch, which, in the past I have tried. Don't get me wrong, it works. It will make a thicker sauce but I thought to experiment with some ways of thickening sauces that also added flavor dimension. Here is what I have come up with.<br />
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<li><b>Tamarind Paste</b> - Tamarind is a fruit found in India, Asia, Latin America and the Middle East. The flesh of the fruit has a sticky feel and color of a dried date, and the taste is subtly sweet and pleasantly sour. You can get a package of tamarind paste at specialty grocers or try the <a href="http://www.culinarydistrict.com/33505.html">Surfas Culinary District</a> online. Like the fruit, the tamarind paste will have seeds. To use it in stir fry sauces I like to soak the dense fruit in a small amount of water. The paste will dissolve into the water creating a thick, flavorful liquid. Then you can easily separate out the seeds.</li>
<li><b>Ketchup</b> - Try it before you turn your nose up. It not only adds thickness but just the right amount of sweetness.</li>
<li><b>Peanut Butter</b> - In my mind this is a no brainer. Think of sesame peanut noodles or thai and vietnamese dishes that feature peanuts or peanut sauces. I go for this one mostly for flavor but no worries here about whether it will thicken your sauces. In fact I usually use chicken broth to keep the sauce from getting to thick.</li>
<li><b>Tomato Paste</b> - Same concept as ketchup only less sweet and more tomato flavor.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkD4q_0QSUXD5RwuoCcqdEiV_BgmWt9n8z-mwFsvOrohhmdNgedG_dgPVHai4Oes5I9jGDojLVfcGOpPdSK6uyw_ul4JN4NlD1QwWEPFWIK1gBhqYcb1SMqkY_uuH_GNOT4JoeDBFtRG3X/s1600/IMG_3649.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkD4q_0QSUXD5RwuoCcqdEiV_BgmWt9n8z-mwFsvOrohhmdNgedG_dgPVHai4Oes5I9jGDojLVfcGOpPdSK6uyw_ul4JN4NlD1QwWEPFWIK1gBhqYcb1SMqkY_uuH_GNOT4JoeDBFtRG3X/s1600/IMG_3649.JPG" style="cursor: move;" width="640" /></a><br />
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Green Beans and Tofu in Peanut Tamarind Sauce</h3>
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<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Sauce:</span></h3>
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<li>1 cup chicken broth</li>
<li>2 1/2 tablespoons peanut butter</li>
<li>2 1/2 tablespoons tamarind paste soaked in 1/2 cup of water</li>
<li>1/4 cup of soy sauce or blend of soy and fish sauce</li>
<li>2 to 3 tablespoons of plum or rice vinegar</li>
<li>2 garlic cloves minced fine</li>
<li>1 teaspoon minced ginger</li>
<li>sriracha to taste</li>
</ul>
Combine all ingredients in a small saucepan and simmer on low. Continue to simmer on low, stirring with a spoon until the peanut butter is melted.<ul>
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• I always make extra to add when serving. It is also great on rice noodles the next day.</div>
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Vegetables:</div>
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<ul>
<li>1 block of tofu</li>
<li>1 onion, chopped</li>
<li>1 carrot, chopped</li>
<li>1 tomato, cut in large chunks</li>
<li>3/4 lb green beans</li>
<li>3 tablespoons of peanut oil</li>
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Finishes (optional):</div>
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<ul>
<li>lime</li>
<li>cilantro</li>
<li>sesame seeds</li>
</ul>
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In a large wok, heat the oil on high heat. When the wok is very hot, sautee` each vegetable separately until they wilt and soften slightly. Stir rapidly. Set aside in a large bowl. Add tofu to the hot wok and stir rapidly. Sautee` until slightly golden on all sides. Add it to the bowl with the vegetables. Then return them all to the hot wok and add the prepared peanut tamarind sauce. Let the vegetables simmer in the sauce for about 2 to 3 minutes. Add finishing ingredients and serve over rice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeo3Nbb3LDvlY_zm0ZBGy80mcu8gROlFwgspLqg9ulYuTskXgI7lvTv1kGkPiv67hljheZGsdtfjuNzFSzB-dcqN6c1ZxpOM1UFRLAM6eItMZpul-e3IlcGhzMzO-Fbe584u70o63sJPB/s1600/IMG_3641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeo3Nbb3LDvlY_zm0ZBGy80mcu8gROlFwgspLqg9ulYuTskXgI7lvTv1kGkPiv67hljheZGsdtfjuNzFSzB-dcqN6c1ZxpOM1UFRLAM6eItMZpul-e3IlcGhzMzO-Fbe584u70o63sJPB/s1600/IMG_3641.JPG" width="640" /></a></div>
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<br />Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com3tag:blogger.com,1999:blog-9075700008961154122.post-1517065615574382672012-09-08T08:33:00.000-07:002012-09-08T08:33:04.459-07:00No Knead Bread: A Step Towards FearlessnessIn my fantasies I am a fearless woman. I don't cower from confrontation. I go para sailing and zip lining because I am not afraid of heights.<br />
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I am a pretty good cook. It's true. But in my fearless-woman fantasies I am exacting in my talents. I can bake beautiful savory tarts and pastry confections. I complete my dishes with tomato skins that look like roses, edible flowers and powdered sugar graphics.<br />
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I am thankful for my fearless-woman fantasy. Not because I will ever be fearless. But because I get to walk in her shadow. I am learning to draw boundaries when pushy people push to far. I am terrified of heights but will step a little higher on a hike if I am holding my husband's hand. And today I will bake bread.<br />
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The owner of this building said her mother used to bake bread in this kitchen. All three generations of her family lived here together. Her father would call his grandchildren into the kitchen with a tone of conspiracy when the dough was left to rise. He taught them to punch the dough when grandma wasn't looking and they would watch it rise higher. The children giggled because they thought they were being mischievous. The grandfather laughed because he knew they weren't.<br />
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I can't give you a unique artisan bread recipe. Nor can I give you my expertise on bread baking. I can share with you my first time baking bread (successfully) and the recipe I used. A loaf of round, white bread. The kind of bread with a hearty crust to mop up the last drop of stew in your bowl. The stuff of really good sandwiches. The kind of bread I never knew would come out of my own oven.<br />
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If you are a follower of the New York Times, Dining and Wine section you may have already tried this recipe. In fact, I hope you have. Mark Bittman released it in 2006 and you should click here to get it:<br />
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<a href="http://www.nytimes.com/2006/11/08/dining/081mrex.html">No Knead Bread </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4h-7mArI-ew1Tt07OEiG_7Ho6d6DspNT3GKISArpb4Gtvy9euNYqomRejCZ5-6Mu8LPBcTLzL6-TguFJRbOR_-wVrAQJ5sC-PaYZSGfgcxVB2Lsy0GpDfZOz2BEwUcRsVTktPUf2SWev/s1600/IMG_3446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4h-7mArI-ew1Tt07OEiG_7Ho6d6DspNT3GKISArpb4Gtvy9euNYqomRejCZ5-6Mu8LPBcTLzL6-TguFJRbOR_-wVrAQJ5sC-PaYZSGfgcxVB2Lsy0GpDfZOz2BEwUcRsVTktPUf2SWev/s640/IMG_3446.JPG" width="640" /></a></div>
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<br />Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com4tag:blogger.com,1999:blog-9075700008961154122.post-82683806387846750492012-08-26T08:33:00.002-07:002012-08-26T12:05:56.711-07:00Nostalgia at Bull on the Beach in Ocean City, MD<div class="separator" style="clear: both; text-align: left;">
My dad ate Richie Sambora's lunch.</div>
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I should preface this story by saying that between the ages of eleven and thirteen I was the kind of teenage Bon Jovi fan that would have made the band cower and run Godzilla-movie style. By thirteen I had covered over all of the pretty pink poppy wallpaper in my bedroom with glossy magazine pictures of frizzy-haired men sporting vests and swinging guitars. I teased my hair. I collected buttons with the band members faces on them and I wore them...ALL...on the front of my denim jean jacket.</div>
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Around that same time I remember taking the ferry via Cape May down to Ocean City, Maryland with my parents, brother, aunt, uncle and cousins. Midday, we wandered around the boat in search of some lunch and stumbled upon something like a cafeteria. At least that is what my grown up self imagines, but at the time there was confusion among the adults as to the system of this on-board eating establishment. Do we order and take a ticket? Do we pay first? Or do we just choose from what is available on this counter and assume that we pay afterwards? We chose option number three.</div>
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As six of us begin to chow down on chicken Caesar wraps, there are four figures that are walking towards us, seemingly in slow motion. Two are wearing black T-shirts with the word <i>crew</i> written in large, white, block lettering. The other two are Richie Sambora (guitarist from Bon Jovi) and Tico Torres (drummer from Bon Jovi). I can still see the weight of their hair feathering out as they walked. </div>
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"Excuse me, Sir, but you are eating our lunch."</div>
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Worse still I heard my own small and squeaky voice. "Aren't you Richie Sambora?" Did I have to ask? His face was pinned to my jacket. </div>
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Vacations growing up were all about visiting relatives which meant that food was at the center. Dinners were cooked at someones home and lunch was when we were free to roam the boardwalk. At the time the selection was not as it is today. <a href="http://thisdesignercooks.blogspot.com/2011/08/inspiration-outing-4-guidos-burritos-in.html">Guido's Burritos</a> and <a href="http://www.urbanspoon.com/r/245/1147206/restaurant/Hammerheads-Raw-Bar-Grill-Ocean-City">Hammerheads</a> have stepped it up by offering boardwalk food appealing to the same crowd but with better ingredients (and thankfully not fried or on stick). But before these, Bull on the Beach has always been tried and true. A favorite of my Dad and uncle, it wouldn't have been and OC vacation if we hadn't made it there for lunch.</div>
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If they have changed there menu over the years I wouldn't know it. I have consistently ordered the roast beef or heaping half pound of steamed shrimp. All of my sensory memories of my summer beach vacation can be summed up on one of their Formica benches. We always squeezed four or six to a booth in our shorts and bathing suits, salt still clinging to our hair and skin. I would burn my fingers trying to peel the too hot shrimp and my lips would begin to pucker and wrinkle from the Old Bay seasoning. The roast beef is so tender and fluffy that it needs no sauce, just a heaping pile of fiery horseradish. This place had set the bar of what a traditional coleslaw should be. The contents of those little plastic cups are perfectly balanced with not too much sugar or mayonnaise, but instead a hint of black pepper. A refreshing compliment to the meal.</div>
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I am sure if you have been to the boardwalk in Ocean City, Maryland you have already been to Bull on the Beach, so let's just call this a nostalgic appreciation post. If you haven't and you are heading down for Labor Day weekend, you should make this one of your top three lunch spots (check out Guido's Burritos and Hammerheads too).</div>
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<br />Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com6tag:blogger.com,1999:blog-9075700008961154122.post-11528441402346511832012-08-24T05:22:00.002-07:002012-08-24T05:22:35.239-07:00Infused Vinegar Part 2: Party Favors<div class="separator" style="clear: both; text-align: center;">
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<br />Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com0tag:blogger.com,1999:blog-9075700008961154122.post-91926472751637150722012-07-13T12:04:00.002-07:002012-09-08T08:36:23.890-07:00Orange Rosemary Infused Vinegar<div class="separator" style="clear: both; text-align: center;">
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This is more beautiful in person. If I were a better photographer I could show you the confetti flecks of light on the table, how the rosemary presses up against the glass, floating orange zest like a golden, botanical snow globe and flecks of red chili peppers peeking out in between.</div>
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The real inspiration for infusing vinegar was this bottle. We saw it, we wanted it and we needed an excuse to have it. There is an unspoken rule in our New York apartment that if it doesn't have a function we don't need it. Frankly because it probably doesn't fit. But there it was refracting the summer sun onto the tag sale table on the side of the road in rural Pennsylvania. So we took it home as memory of a lovely <i>out-of-the-city</i> weekend and found a way to put it to good use.</div>
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You don't need a beautiful bottle for this but it helps. This isn't quite a recipe. You want to heat up your vinegar so that it is warm but does not boil. Then pour it over your aromatics. I used 2 garlic cloves, the zest of one orange, a sprig of rosemary and 2 tian jen chilis.</div>
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I would love to hear some of your ideas for infused vinegar...</div>
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<span id="goog_1348905720"></span><span id="goog_1348905721"></span>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com1tag:blogger.com,1999:blog-9075700008961154122.post-35174023143898680892012-06-26T20:13:00.000-07:002012-06-26T21:00:40.660-07:00How to Make an Extraordinary SaladTell me if this sounds familiar. It is 1:00 in the afternoon, time to stop for lunch and you open your desk drawer to find the same tired menus. Same options as yesterday: sandwiches that are more meat than bread, oily pizzas, cheese steaks and pastrami sandwiches all made on the same flat top grill with crusty brown bits. The same places that offer the before mentioned will also offer a salad option and your thinking, 'It would be great to have something healthy and light." So you order the salad and what do you get? A ridiculous amount of iceberg lettuce topped with processed cheese cubes, deli meat, a dried out hard boiled egg, and maybe, just <i>maybe </i>a whole, pitted, black olive that came out of a can. Let's not forget the little cup of thick, viscous salad dressing most likely originating from a bottle marked Kraft.<br />
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Now tell me, was it worth it? Do you feel healthier? In fact, I always marvel at how I feel worse after eating one of those salads than I would if I had had the cheese steak. Who am I kidding? I did have the cheese steak. Do you know why? Because I was secretly convinced that I do not like salad. Secretly, because I a a huge proponent of healthy eating. <br />
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So where did salad go wrong for me? I think it started in high school, when salad was for girls who were watching their figures. I hated those girls. If I was going to eat a hamburger I wasn't going to apologize for it because I was a girl. Worse than that it meant that salad was not about the pleasure of eating, it was about restricting that pleasure.<br />
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So I would like to change how I feel about salad. I have been hard at work exploring what a salad can offer and learned that an extraordinary salad is not only worth eating, but that which I will look forward to eating. In fact, I will crave it. That being said, there are a few things that need to understood as components of an extraordinary salad.<br />
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Components of an Extraodinarily Good Salad:<br />
<ol>
<li>Contrasting textures: crunchy/creamy or soft - For example, crunchy greens or carrots with soft cheese or avocado</li>
<li>Contrasting flavors: salty/ sweet, crispy/meaty - For example, dried fruit and nuts, or chicken and crunchy croutons</li>
<li>Bright colors: Velieve me if your salad is dark brown and wilted green you are not excited about eating it</li>
<li>You <i>must have a salad spinner. </i> If this is an obvious fact, you are a cut above the rest of us. If you are like me you may have thought that paper towels were a good enough drying method. They are not. They are a hassle and never seem to get the leaves dry enough. Spin out as much water as possible because a little will ruin you salad.</li>
<li>Whatever greens you are using, if the leaves are large, cut them down the center vein first and then chop into bite size pieces. That way you can get more flavors in one bite.</li>
<li>No deli meat, no canned vegetables, no processed cheeses and for the love of Pete, <i>no bottled salad dressing. </i></li>
</ol>
Here are some other extroadinarily good salads that you really should try. Click on the link to go to these amazing sites.<br />
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<ol>
<li><a href="http://smittenkitchen.com/2010/04/classic-cobb-salad/">Cobb Salad from Smitten Kitchen</a></li>
<li><a href="http://www.101cookbooks.com/archives/kale-market-salad-recipe.html">Kale Market Salad from 101 Cookbooks</a></li>
<li><a href="http://content.markbittman.com/recipes/raw-beet-salad">Mark Bittman's Raw Beet Salad</a></li>
<li><a href="http://www.finecooking.com/recipes/cucumber-basil-peanut-salad.aspx?nterms=50074">Cucumber Peanut and Basil Salad from Fine Cooking</a></li>
<li><a href="http://gourmandeinthekitchen.com/2012/raw-asparagus-mushroom-miso-walnut-salad-recipe/">Raw Asparagus and Mushroom with Walnuts and Miso Dressing from Gourmande in the Kitchen</a></li>
<li><a href="http://norecipes.com/blog/wedge-salad-recipe/">Wedge Salad from No Recipes</a></li>
</ol>
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This salad was inspired by one we had at a wedding this past weekend. The avocados were perfectly ripe and coated the crisp romaine like a dressing. It had a hint of lime and garlic.</div>
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<h3 style="text-align: center;">
Spicy Lime Chicken and Avocado Salad </h3>
<h3 style="text-align: left;">
<ul>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1 head of romaine lettuce </span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal;">2 avocados cubed</span></span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1 whole chicken breast, 4 cutlets or 4 to 6 tenderloins </span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">14 cup of olive oil plus a little more for drizzling</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1/4 to 1/2 cup water, chicken broth or wine</span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal;">1 clove of garlic</span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal;">half a shallot</span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal;">juice from 1 and a half limes</span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: normal;">1/2 a teaspoon of turkish red pepper</span></span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">1/4 cup sunflower seeds</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">salt</span></li>
<li><span class="Apple-style-span" style="font-size: small; font-weight: normal;">black pepper or lemon pepper</span></li>
</ul>
<span class="Apple-style-span" style="font-size: small; font-weight: normal;">Soak the romaine leaves in a a sink full of cold water or an extra large bowl. Cut each leaf vertically along the vein, chop horizontally into bite size pieces, and add to the salad spinner. Spin until dry. Toss with cubed avocado and sunflower seeds. Mince the garlic and shallot. Add to a small bowl with lime juice. Add salt to taste and red pepper. Stir with a fork and add the olive oil in a slow steady stream. Chop the uncooked chicken into bite size pieces or small cubes. Toss in a small bowl with a drizzle olive oil, salt, pepper and 3 tablespoons of dressing with garlic and shallot. Add hot skillet and stir. When the chicken starts to stick add your choice of cooking liquid (water, stock or wine). toss chicken and dressing to taste with romaine and avocado.</span></h3>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com2tag:blogger.com,1999:blog-9075700008961154122.post-4718223638378319772012-05-31T17:04:00.000-07:002012-05-31T17:04:55.548-07:00Printable Weekly Menu Planner for Spring!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKek6JoDQnkGVWBuYOHcOfrg4awP1iEv3AbszGiaB_rT-PCAogAEmAd7z4cSVl6y1sc6jF-D78AQSCdTaR4XdDXCHWDOY1puEsqNdArZekeR8cBUOVJIlhOS-3ILg-gE2gvqq-y3QXQtp/s1600/Weekly+meal+planner+Spring+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKek6JoDQnkGVWBuYOHcOfrg4awP1iEv3AbszGiaB_rT-PCAogAEmAd7z4cSVl6y1sc6jF-D78AQSCdTaR4XdDXCHWDOY1puEsqNdArZekeR8cBUOVJIlhOS-3ILg-gE2gvqq-y3QXQtp/s640/Weekly+meal+planner+Spring+.jpg" width="494" /></a></div>
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So here is how you can print your weekly meal planner below:</div>
<ol>
<li>Double click on the image below.</li>
<li>Then right click and you should see a window of choices.</li>
<li>Select print.</li>
</ol>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
or</div>
<ol>
<li>Double click on the image below.</li>
<li>Click on File tab</li>
<li>Select print.</li>
</ol>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com1tag:blogger.com,1999:blog-9075700008961154122.post-51931892351223500662012-05-29T10:01:00.000-07:002012-05-29T10:01:22.300-07:00Artichoke Hearts with Bottarga<div class="separator" style="clear: both; text-align: left;">
"So you made pizza with zucchini and what?" This is what I asked my brother when he told me to check out his pizza on <i><a href="http://slice.seriouseats.com/archives/2012/02/my-pie-monday-bottarga-jumbo-jet-bananas-and-much-more-slideshow.html#show-221907">My Monday Pie</a>. </i>Zucchini and bottarga. "What's bottarga again? A new and trendy, terrain-specific vegetable like say ramps?" Nope. Cured mullet roe.</div>
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I have since sampled this pie and it was <i>very</i> good. It left me bottarga intrigued. What else can I pair it with? Where can I get it? And why have I gone so long without it? </div>
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Then one lazy evening I am watching Anthony Bourdain on<i> No Reservations</i> on Netflix and he is traveling in Sardinia. His beautiful wife is describing the dynamic flavor combination of artichokes and bottarga in her lovely Italian accent. The next thing I know I am surfing the internet, planning my next shopping trip around where I can get bottarga.</div>
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As mentioned, bottarga is the roe removed from the inside of a fish, in this case mullet, though sometimes tuna, cured, dried and grated over a dish for flavor much like you would Parmesan. Also like Parmesan, you can buy it whole and grate it yourself right before serving or buy it already grated. </div>
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I may have mentioned this before but <i><a href="http://www.buonitalia.com/">Buon'Italia</a> <span class="Apple-style-span" style="font-style: normal;">is my go-to Italian market of choice in NYC. I love Chelsea Market and this is a wonderful time of year to walk the <a href="http://www.thehighline.org/">High Line.</a> </span> </i>There is always the famous <a href="http://eatalyny.com/">Eataly</a> but Buon'Italia is less of a circus show and more reasonably priced. <i>And have I mentioned the High Line?</i> </div>
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I may have gotten carried away here with the pictures, but artichokes are beautiful and so is Manhattan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkW4XQe-mVmp2GKC4M1qGsPHpi3ZH1QPxVGuF44n82SdKlwoMLe1twnXDr_yvM4odqQsKFjNYZf36AFAkYFkFJmnedDBK90B77nCdBUDK5LMOhyUlleSH87Hi52meOvSi8grKGsFiXm0kk/s1600/IMG_3195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkW4XQe-mVmp2GKC4M1qGsPHpi3ZH1QPxVGuF44n82SdKlwoMLe1twnXDr_yvM4odqQsKFjNYZf36AFAkYFkFJmnedDBK90B77nCdBUDK5LMOhyUlleSH87Hi52meOvSi8grKGsFiXm0kk/s640/IMG_3195.JPG" width="640" /></a></div>
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<h3 style="text-align: center;">
Artichoke Hearts with Bottarga</h3>
<ul>
<li>6 artichokes</li>
<li>1 lemon</li>
<li>3 tablespoons olive oil</li>
<li>sea salt</li>
<li>1 tablespoon of grated bottarga</li>
<li>chopped fresh parsley</li>
<li>butter</li>
</ul>
To trim your artichokes, remove the outer leaves until they start to become yellow and tender. The heart will be cone-shaped. Cut the hearts in halves or quarters. Preheat the oven to 325 degrees. In an oven-proof baking dish, toss with the artichoke hearts with the olive oil and parsley. Add a few teaspoons of water to the bottom of the baking dish. Grease a piece of parchment paper with butter and place butter side down over the artichokes. Bake for 20 minutes. Toss with freshly squeezed lemon, sea salt and grated bottarga.<br />
<ul></ul>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com6tag:blogger.com,1999:blog-9075700008961154122.post-58022583950490056982012-05-25T11:54:00.000-07:002012-05-25T11:54:27.075-07:00Homemade MascarponeI know the kind of posts I should be writing. Spring vegetables. Memorial day grilling recipes. You know, something seasonally appropriate. I am not always so timely with my discoveries of regular with my writing routine. This blog is my foodie journal writing and I suppose this is just where I find myself today, making cheese.<br />
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I am not sure why I want make cheese. It isn't because it is difficult for me to acquire great artisanal cheeses of every variety.....from anywhere......in <i>New York</i>. I think it is the beautiful science of it. The slow thickening of liquid to cream or curd. I like the slow ceremony of it: sterilizing, setting up the equipment, the quiet waiting and watching. It forces me to slow down and stay in a moment. Then the reward, a lighter, brighter milk and tang taste, with every bite a reminder of where cheese actually comes from.<br />
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I am starting small here. Mascarpone is a mild, soft cheese and requires no major investments from a cheese making supply company. Although, <i><a href="http://www.amazon.com/Butter-Muslin-Straining-Cheese-Square/dp/B0001IWYZK">butter muslin</a></i> is not a bad idea since you may loose too much of this cheese through regular cheese cloth. If you haven't had it, mascarpone is not unlike cream cheese.<br />
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This recipe is from <i><a href="http://www.blogger.com/goog_1473279298">Artisan Cheese Making at Home </a></i><a href="http://www.artisancheesemakingathome.com/">by Mary Karlin.</a> If you are thinking it might be nice to make cheese at home than you should definitely start with this book. Karlin does such a wonderful job with breaking down types of cheeses, equipment you will need, vocabulary and where to get cheese-making supplies that, if you were ever intimidated, you will feel confident in trying these out at home.<br />
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<ul>
<li>1 lemon</li>
<li>2 cups of heavy cream</li>
<li>1/3 cup evaporated dry milk</li>
</ul>
Mary Karlin stresses that you have your equipment sterilized before hand. A good sanitizing solution is 4 liters of water to 1 tablespoon of bleach. Also, that your whisk and spoon are a non-reactive metal. Below is a list of the kitchen gear you will need. <br /><ul>
<li>4 quart metal saucepan</li>
<li>heatproof glass bowl that will sit over the sauce pan</li>
<li>butter muslin or multiple layers of cheesecloth</li>
<li>wire whisk</li>
<li>metal spoon</li>
<li>kitchen thermometer</li>
</ul>
<div>
Whisk together the cream and evaporated milk in the glass bowl. Add about 2 inches of water to the bottom of the saucepan and set the bowl on top. Turn the heat on medium low and switch to a metal spoon. The stirring is important because the cream forms a skin. The idea is that you want the temperature of the cream to rise slowly until it reaches 180 degrees F. It should take 40 minutes, give or take a few. Once it reaches 180 degrees, remove from the heat. Slowly squeeze in juice from the lemon while stirring, one half at a time. Refrigerate eight hours or overnight. Strain your cheese in a colander through butter muslin (or about 5 layers of cheese cloth) to remove any excess moisture. The mascarpone is now ready to eat. It will last for about 2 days.</div>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com0tag:blogger.com,1999:blog-9075700008961154122.post-58417952481055605012012-05-15T16:21:00.002-07:002012-05-15T16:21:33.447-07:00Sipping Once, Sipping Twice, Sipping Chicken Soup with RiceMaurice Sendak, you will be missed. You understood so well the loneliness children feel with their inability to articulate their feelings. You understood that childhood is not all sweetness and innocence but also the first phase of struggles to overcome. There is still a copy of "Where the Wild Things Are" in my night stand to remind me that even in my most frustrating moments, I can always sail home. Thank you for giving our young selves the words and illustrations we needed. Thank you for not underestimating our feelings.<br />
<br />
I felt a great sense of relief when after Max had decided to return from his great and perilous adventure, after he left his new and terrible friends, that here was a bowl of something steaming and delicious brought to his room. I could just taste it.<br />
<br />
On snow days and sick days my mom would read "Chicken Soup with Rice" from the <a href="http://www.indiebound.org/book/9780060255008">Nutshell Library</a> to remind us of the comforts of home when storm or flu kept us indoors. I am home sick today and thinking of Old Bombay, my favorite line in the poem when the young illustrated Maurice imagines traveling to exotic lands to "dream about hot soup all day." <br />
<br />
I declared that I would ride an elephant in Old Bombay, to which my dismayed mother would always reply, "Oh no, please don't go, I'll eat you up, I love you so."<br />
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This is a take on both a traditional chicken soup with rice recipe and an Italian creamed soup with chickpea, porcini and farro. I added the elements of that soup while swapping the farro out for black wild rice. Both exotic and familiar.<br />
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<h3 style="text-align: center;">
Creamy Chicken Soup with Wild Rice, Mushrooms and Chickpeas</h3>
<div>
For the stock:</div>
<div>
<ul>
<li>1 lb chicken parts</li>
<li>2 small or 1 large onion</li>
<li>2 stalks of celery </li>
<li>2 garlic cloves smashed to removet he skin but other wise kept whole</li>
<li>2 carrots</li>
<li>2 small or one large bay leaf</li>
<li>7 to 9 sprigs parsley</li>
<li>7 to 9 sprigs dill</li>
<li>1 teaspoon peppercorns</li>
<li>1 teaspoon juniper berries</li>
<li>10 cups water</li>
<li>salt to taste</li>
</ul>
For the soup:<br />
<ul>
<li>6 cups above chicken stock</li>
<li>shredded cooked chicken from above stock</li>
<li>1/2 cup dried porcini mushrooms</li>
<li>10 oz to 1 lb chopped mushrooms such as crimini, portabello, standard white button, oyster or a mix of these</li>
<li>2 cups cooked wild rice</li>
<li>1/4 cup heavy cream</li>
<li>3 cups chickpeas pureed or mashed into a paste</li>
<li>1 chopped onion</li>
<li>1 stalk of celery chopped fine </li>
<li>2 garlic cloves sliced</li>
<li>1 carrot chopped fine</li>
<li>1 bay leaf</li>
<li>fresh chopped parsley for serving</li>
<li>fresh chopped dill for serving</li>
<li>3 tablespoons olive oil</li>
<li>sea salt and white pepper to taste</li>
</ul>
<br />
Put the dried porcini in a small bowl of water. </div>
<div>
<br /></div>
<div>
In a large stock pot, combine all the ingredients for you chicken stock. Cover and and bring to a boil. Once it is boiling, lower the heat to medium and simmer until the liquid reduces by one fourth. Remove the chicken and set aside to cool. Put a colander over a large bowl and strain the broth. Discard remaining ingredients.<br />
<ul>
</ul>
</div>
<div>
In a dutch oven, heat the olive oil. Add your chopped onion, carrot, celery and garlic. Sautee` until they soften. Add mushrooms and continue to sautee until the mushrooms reduce in size. When the vegetables start to get dry, add the cream. When the cream is absorbed by the mushrooms, add the stock and the bay leaf. Simmer over medium low heat and reduce to desired thickness. When the chicken is cool separate the meat from the bone and chop to shreds. Add your cooked rice, shredded chicken and salt and pepper to taste. Serve with chopped fresh herbs.</div>
<div>
<br /></div>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com0tag:blogger.com,1999:blog-9075700008961154122.post-49729472328261318292012-05-09T15:39:00.000-07:002012-05-09T15:43:47.010-07:00A Fresh Look for Kitchen Chairs<div class="separator" style="clear: both; text-align: left;">
I <i>love </i>my kitchen. I don't mean I love kitchens. I do, of course but that is not what I mean to say here. I mean I love <i>my </i>kitchen. After 15 years of living in Brooklyn I have been blessed with a dream kitchen. It is spacious enough for a dining table and over looks the building's flower garden. All of you jealous city dwellers feel comforted by the fact that I was once in your shoes. In most of my Brooklyn kitchens I had to lean against the wall in order to open the refrigerator door. Thanks to a generous stroke of good luck (proceeded by a few strokes of bad luck, which is a story we will save for another day) we are able to enjoy a well lighted, well cared for and spacious kitchen. I will say that I did the same kind of cooking in my tiny kitchens as I do in this one and never shied away from dinner guests or parties. It is possible, it just poses different organizational challenges. </div>
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As a textile designer this is my favorite time of year. At work we are scoping out new trends in colors patterns and fabric construction. Spending a day in the fabric district, shopping and learning about new fabric styles and techniques feels a lot like when my Uncle Nino gave us free reign in his pastry shop. I can't help but bring a little of what I see home. </div>
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I like updating the look of my kitchen with a rotation of textiles. This works well particularly since our kitchen is mostly white and neutral. Reupholstering these chairs has been on my project list for a while. I found this fabric at <a href="http://www.moodfabrics.com/">Mood Fabrics.</a> If you haven't heard of Mood, it is an overwhelming 3 floors of gorgeous fabrics and popular among designers and trendy design students (largely form FIT). So for this project, let me narrow it down for you, head <i>downstairs.</i> For a richer look, go with a fabric that is woven vs. printed. The printed fabrics at Mood are beautiful but on furniture the woven will give a more upscale look. I like take to take a bunch of swatches to see what works best in my home. </div>
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I haven't reupholstered chairs before but it was surprisingly easy. If you are thinking of recovering your own chairs you will need the following supplies:</div>
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</div>
<ul>
<li>one pair of good quality fabric scissors</li>
<li>measuring tape</li>
<li>a staple gun with extra staples</li>
<li>1 and 1/2 yards of fabric for 4 chairs</li>
<li>1 fabric crayon</li>
</ul>
<ol>
<li>Flip over your chairs and find how the seat is attached to frame. For these chairs there were 3 simple screws that were easy to remove and put back. I would recommend doing one chair first before taking the seats off of the other chairs so that you are comfortable with the process before you continue. It is easier to fix a mistake once than four times.</li>
<li>Measure how much fabric you will need to cover the seat of the chair. Make sure you leave enough room to staple the fabric on the back.</li>
<li>Staple the fabric to the back of the chair. Staple once on each side of the seat directly across from the last staple. Continue stapling in this order. When you get to the corners, create a neat fold in the fabric and then staple. Make sure all of your folds are consistent and facing the same way.</li>
<li>Reattach the seats to the frame.</li>
</ol>
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<tr><td class="tr-caption" style="text-align: center;">Before</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">After</td></tr>
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<br />Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com2tag:blogger.com,1999:blog-9075700008961154122.post-21460383315044246842012-04-29T12:21:00.001-07:002012-04-29T12:21:37.506-07:00Dinner on the Fly: Skate and Radishes in Anchovy Brown Butter and Olive Oil Mashed Potatoes and Dandelion Greens<div class="separator" style="clear: both; text-align: left;">
In the spirit of Spring let me post this dish. Walking around Essex market I was stopped by some dandelion greens. There is only one time of year when you see them. Unlike asparagus which you can get all year round but probably shouldn't, dandelion greens are only seen in certain markets in Spring. They are a earthy and very bitter green. I highly recommend this recipe for<a href="http://video.nytimes.com/video/2010/11/16/dining/1248069335362/green-mashed-potatoes.html"> Ligurian mashed potatoes and dandelion greens by Mark Bittman</a>. It's a great recipe to use with any spring green actually and simple enough for a busy week night. Remember that there are only four ingredients so make them count. Use very good olive oil, sea salt and a flavorful potato. Otherwise the subtleties in this dish can be lost. A good note for any dish that has very few ingredients. </div>
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Radishes sauteed in brown butter is a favorite side dish of mine in Spring. (See this <a href="http://thisdesignercooks.blogspot.com/2011/04/more-signs-of-spring-butter-braised.html">earlier post</a>.) I recently made some anchovy butter and my sauteed radishes got a little update. It was like falling in love all over again. </div>
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<span class="Apple-style-span" style="font-size: large;"> Skate and </span><span class="Apple-style-span" style="font-size: large;">Radishes Sauteed in Anchovy Butter</span></div>
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<ul>
<li>1 skate wing (should be enough for 2 people)</li>
<li>one large radish or 1 bunch small radishes</li>
<li>3 tablespoons butter</li>
<li>1 teaspoon anchovy paste</li>
<li>salt and pepper to taste (remember that the anchovy is also salty)</li>
<li>parchment paper</li>
</ul>
Preheat your oven to 400 degrees. Cover a baking sheet with parchment paper. Melt butter with anchovy paste in a medium skillet until golden brown. Lay the skate wing onto parchment paper. Drizzle a small amount of the butter onto the skate. Fold the sides of the parchment paper in two or three times to seal, cover, and to make an envelope for the fish. Bake in the oven for 15 to 20 minutes.<div>
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Sautee` your sliced radishes in the remaining butter. Turn the heat down to medium low and cook until tender. Serve over skate. To remove the fish from the bone, slide a fork or knife down the contour of the bone on either side and the meat will come off in strips.<br /><ul>
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</div>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com1tag:blogger.com,1999:blog-9075700008961154122.post-31913846626226165212012-04-24T19:53:00.000-07:002012-04-24T21:20:07.514-07:00Mise En Place: Tea Towels from a Vintage Tablecloth<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIv3sa_1_7VMz98eo2Ff6qU4S6ExfihCUcu0uUbPxcb3hMRa1p9ABFoMyWThe5xgNwJWnXPhWLk97ocUbYpOU8MNa2MQN0OMZXNqoRJEvM5LxrhsOOHMIqp3SBRtiJx9zRdfzWZNUq0nP/s1600/IMG_3159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIv3sa_1_7VMz98eo2Ff6qU4S6ExfihCUcu0uUbPxcb3hMRa1p9ABFoMyWThe5xgNwJWnXPhWLk97ocUbYpOU8MNa2MQN0OMZXNqoRJEvM5LxrhsOOHMIqp3SBRtiJx9zRdfzWZNUq0nP/s640/IMG_3159.JPG" width="640" /></a></div>
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I had this tablecloth for years. It had been well loved and was showing it. A spot of wine here and big yellow stain in the corner, but I just couldn't throw it out. It is already hard for me to throw out anything I feel like I can make use of but this had sentiment as well. It was given to me after having been in the wedding party for my friends Ben and Erin (see Ben's awesome food blog <a href="http://www.youfedababychili.com/">You Fed a Baby Chili?</a>). I remember Erin planning her wedding and ordering a different vintage tablecloth for each table. Afterward, she and Ben sent the tableclothes to select family and friends. I loved this tablecloth and I loved being among the ones they gave it to. Just look at the pop in those graphics!</div>
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In the spirit of being green I have been teaching myself to sew. The process is slow going I must say. I also have to say that it is mighty silly that I work in textile design and I don't know how to sew. So I have started with simple projects. Some successful and some not but this was an easy success. I turned my stained but loved cotton tablecloth into a charming set of tea towels. No need for a pattern for this job. I just used an older tea towel for the size, folded the cut edges over twice at 1/4 of an inch and used a straight stitch.</div>
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For good deals on vintage tablecloths, fabrics and tea towels check on <a href="http://www.ebay.com/sch/i.html?_from=R40&_trksid=p5197.m570.l1311&_nkw=vintage+tablecloths&_sacat=See-All-Categories">ebay</a> or <a href="http://www.etsy.com/search?search_submit=&q=vintage+cotton+tablecloths&view_type=gallery&ship_to=US">etsy</a>.</div>
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<br />Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com0tag:blogger.com,1999:blog-9075700008961154122.post-25872850672144467042012-04-22T17:21:00.001-07:002012-04-24T21:17:24.050-07:00Simple Spaghetti Pie<div class="separator" style="clear: both; text-align: left;">
So I have been practicing this one. It looks good going in the pan but it is a tricky thing to turn it over. Do I use a spatula? Should I cover the pan with a plate, carefully turn it over and then return it to the pan? Or do I make the gutsy choice of flipping and risk egg and spaghetti all over my kitchen?</div>
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Oh yeah, I went for it. Let me tell you I am proud of myself. I shook the pan a little back and forth like marathon runner rocking to gain momentum before bolting forward. I hurled this spaghetti upward and let go, fully prepared to have egg on my face, (pun intended). But no, a split second later, there it was in one piece and showing me its underside. Damn, no one there to see it.</div>
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I am talking about Spaghetti Pie, or at least that is what we call it in English. I have heard it called by more than one name in Italian and I think that is depending on geographically where the one cooking it is from. I remember it fondly as what we brought on picnics when I was growing up and it was always made out of our leftover spaghetti.</div>
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Thinking of trying this at home? In the vein of full disclosure, this was not my first try. I have tried flipping it with a spatula, a dinner plate and yes I have gotten egg all over my stove. Here's what I learned: it is all about your spaghetti/egg/cheese ratio. Three eggs to a pound of pasta isn't going to do it. The best result I have gotten was when I thought I added <i>way </i>too much egg and cheese. The pictures below show a simple version using some plain leftover spaghetti. The spaghetti does <i>not</i> have to be plain. That's like saying all ice cream should be vanilla. It doesn't even have to be spaghetti for that matter. One of may favorite versions of this dish was made by a cousin of mine from a leftover pasta salad with salmon (Thanks Clara!). Just make sure you have plenty of egg and cheese and then you can flip it any way you like.</div>
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<span class="Apple-style-span" style="font-size: large;">Simple Spaghetti Pie</span></div>
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<ul>
<li>6 eggs</li>
<li>1 cup grated Parmesan or Romano cheese</li>
<li>1/4 of a pound cooked pasta (about a bowlful)</li>
<li>freshly chopped basil of parsley (optional)</li>
<li>sea salt</li>
<li>freshly ground black pepper</li>
<li>3 to 4 tablespoons of olive oil</li>
</ul>
Beat the eggs cheese in a medium bowl with a fork or a wire whisk. Add salt, pepper and chopped herbs if you choose to add them. Add spaghetti to the eggs and cheese. Heat your olive oil over medium high heat. Remember you don't want you olive oil to get to a smoking point. When I tip my pan and the oil runs like water it is hot enough. Add your egg, cheese and spaghetti mixture and cook until the underside is set. You may need to lower the heat so your egg doesn't get too brown. When the bottom is fully cooked, cover with a dinner plate and turn your pan over with both hands (don't forget you oven mitt!) then slide back into the pan. Or flip it in the air if you are feeling brave! Cook until the bottom is set. You can check the center with a fork. If the center is dry, its done.<br />
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<br /></div>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com2tag:blogger.com,1999:blog-9075700008961154122.post-75688448566971436802012-04-20T15:28:00.000-07:002012-04-24T19:56:09.166-07:00Accompaniments: Romanesco Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizu06a6R-6SlbQsA7XxVA319rii6BHGXqxbhvliu-OKd4XSD0UZiUTV2pGnpsg3A0bgEN7G1GqHXYu6R31J7k37Ng8n14whzuu7BPZ-qk1t-ZvaLB9EqBspqc2lFm5nb-uOiROMFuB993z/s1600/IMG_3084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizu06a6R-6SlbQsA7XxVA319rii6BHGXqxbhvliu-OKd4XSD0UZiUTV2pGnpsg3A0bgEN7G1GqHXYu6R31J7k37Ng8n14whzuu7BPZ-qk1t-ZvaLB9EqBspqc2lFm5nb-uOiROMFuB993z/s640/IMG_3084.JPG" width="640" /></a></div>
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You think this sauce is all about the peppers. Try it again. Roasted peppers, yes, but there is more going on here. This sauce has more substance than that one ingredient can offer. Actually, it is a nut based sauce, like pesto and, having tried it again, my less naive palate now gets that the nuts are as important to this sauce as the smoky ancho chili. I served this with a simple steamed white flaky fish but that didn't keep us from dipping our crusts of bread right into the bowl. Spanish in origin, I have often seen recipes that pair it with fish. But why set up limitations? Simple sauteed chicken or vegetables for dinner? Pair it with romanesco sauce and <i>huzzah! </i>It's like a holiday!</div>
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<ul>
<li>1/2 a cup of tamari almonds (you can use regular almonds but tamari almonds are already seasoned with a little soy)</li>
<li>1 head of garlic</li>
<li>4 tomatoes</li>
<li>2 small sweet peppers or one red bell pepper</li>
<li>1 dried ancho chili</li>
<li> 2 tablespoons of red wine vinegar</li>
<li>sea salt </li>
<li>1/3 of a cup of good olive oil</li>
<li>one glass of lukewarm water</li>
</ul>
Preheat your oven to 375 degrees. Core your tomatoes and peppers but keep them whole. Cut the top off the garlic head and discards any skin that is loose and falling off. Place peppers and garlic in ceramic bake ware (like Corning ware). Drizzle with olive oil and sprinkle with sea salt. Roast for about 45 minutes covered.<br />
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Heat a few tablespoons of olive oil in a skillet on medium high heat. Add almonds and toss for thirty seconds or until they become fragrant. Remove almonds and add ancho chili. Heat thirty seconds on each side. It should also become fragrant. Remove and soak in a glass of lukewarm water until it softens.<br />
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When roasted peppers and garlic are done, let cool. When cool enough to touch, gingerly squeeze the garlic cloves out of the head. Add all ingredients to your food processor and pulse. If you don't have a food processor, you can use a large mortar and pestle to pound the ingredients into a paste. </div>
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</div>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com1tag:blogger.com,1999:blog-9075700008961154122.post-90545551785793548062012-04-18T18:53:00.000-07:002012-04-24T19:56:58.684-07:00Inspiration Outing #7: The Doughnut PlantMmmmm...<i>doughnuts</i>. Sugary, fried, yeasty sticky <i>doughnuts</i>. Sink your teeth into one of these an they will dissolve leaving only sugar crystals and maybe a cream mustache on your lips.<br />
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I had always wanted to try this place. Well maybe <i>always</i> implies that I have <i>always</i> known about it and though I would like that to be true, it isn't. I should say I have wanted to try this place since I first heard it mentioned by food writer Cathy Erway (if you don't know her she writes the popular blog<a href="http://www.blogger.com/goog_1469620917"> </a><i><a href="http://www.blogger.com/goog_1469620917">Not Eating Out in New York</a></i><a href="http://www.noteatingoutiny.com/"> </a>and is author of the book <i><a href="http://theartofeatingin.com/">The Art of Eating In</a></i>.<i> </i>I started asking my foodie and non- foodie friends, "Have you heard of this place called The Doughnut Plant? They have flavors like salted peanut and some of them are <i>square</i>?"<br />
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So when asked what my birthday wish was this year, I had to respond sincerely and say that it was to stuff my face with doughnuts in as many flavors as possible with a few lovely people who would enjoy that just as much. And after having eaten more doughnuts than a girl ought to consume in one sitting, I can say that I was not disappointed. A whole lot of doughnuts worth of not disappointed.<br />
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But seriously, if you live in New york or are thinking of visiting, go to <a href="http://www.doughnutplant.com/">The Doughnut Plant</a> on Grand Street. But try to have some self control.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8z8Ps5nHLWRK1C-8tH0ZsBMR4BVEZgTp-6wmu3euRJfFEXEvqjiViPQy5hAlG0rjM3H3CJeaXofxGBITcBFf0L4VJ-qVqTbPgVDhbndr-7gFbs8XqO_GuOIXI_zp4ZbjViR-lNMPzldIJ/s1600/IMG_3128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8z8Ps5nHLWRK1C-8tH0ZsBMR4BVEZgTp-6wmu3euRJfFEXEvqjiViPQy5hAlG0rjM3H3CJeaXofxGBITcBFf0L4VJ-qVqTbPgVDhbndr-7gFbs8XqO_GuOIXI_zp4ZbjViR-lNMPzldIJ/s640/IMG_3128.JPG" width="480" /></a></div>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com2tag:blogger.com,1999:blog-9075700008961154122.post-3928215675655792872012-03-22T16:26:00.000-07:002012-04-24T20:15:30.042-07:00Ragu Bolognese<div class="separator" style="clear: both; text-align: center;">
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This is one of Nick's absolute favorite dishes. I should have written about it before now. It is the ultimate in comfort food and a recipe I have made so often I know it in my sleep. Particularly because I am a stickler for how it is done. It isn't difficult or complicated but when one step or ingredient is amiss I can taste it. <br />
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I have had some lively discussions with fellow enthusiasts of this dish as to its contents. Some use tomato, some don't. There have been those known to use red wine (although I prefer dry white so as not to overpower the other flavors). Some use just beef and others use beef, veal and pork in thirds. My brother does a great version using that variety of meat, pancetta and minus the tomato. I always like the fresh contrast of tomato and parsley against the richness of the meat. These ingredients are flexible but it is the liquid reductions that are important in tenderizing the meat and infusing it with flavor. First milk, then wine and, if you like, tomato. It is those reductions that define the difference between a meat sauce and a ragu.<br />
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This recipe will make a decent amount so you should know that it freezes well, is awesome over polenta as well as pasta and will make your lasagna unforgettable.<br />
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<span class="Apple-style-span" style="font-size: large;">Ragu Bolognese</span></div>
<ul>
<li>diced pancetta</li>
<li>1 lb ground beef</li>
<li>1 onion chopped</li>
<li>2 to 3 carrots finely chopped</li>
<li>2 celery stalks, ends trimmed and chopped</li>
<li>2 cups milk</li>
<li>2 cups dry white wine</li>
<li>1 cup San Marzano tomato puree (or about half a 16 oz can)</li>
<li>freshly ground nutmeg to taste</li>
<li>1/4 cup chopped parsley</li>
<li>2 to 3 tablespoons olive oil</li>
<li>salt (kosher or sea) to taste</li>
<li>freshly ground black pepper to taste</li>
<li>freshly grated parmesan or romano cheese to taste</li>
</ul>
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In a heavy bottomed sauce pot or dutch oven, saute` pancetta in olive oil just enough to give it color and to render some of the fat and release the flavor. Add your chopped aromatics, onions, celery and carrots. Saute` until soft and the onions are translucent. Add your ground meat and cook until no longer pink, breaking it up into smaller and smaller chunks while it is cooking. Add milk and let simmer until the milk is absorbed into the meat, about 15 minutes. Add freshly ground nutmeg to taste. Add wine and let simmer until it is absorbed into the meat, also about 15 minutes. Add your tomato puree and let simmer for a minimum of 30 minutes but up to an hour stirring occasionally. Add parsley, salt and pepper before serving. Serve over pasta or polenta with grated cheese. </div>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com3tag:blogger.com,1999:blog-9075700008961154122.post-31565517896810496852012-03-15T16:44:00.000-07:002012-04-24T21:01:17.876-07:00Dinner on the Fly: Tarragon Quinoa Salad<div class="separator" style="clear: both; text-align: center;">
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I have returned to the Blogosphere. I hadn't meant to be gone so long. Balance is hard and I have pushed aside some of the activities in my life I really want to be doing. When the pace of life quickens I feel like I start cooking one tired recipe after another. Or maybe the recipes weren't tired but I was.<br />
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Yet happy accidents happen and often out of necessity. If balancing work, relationships, exercise and life goals is tough then cooking a meal that is healthy, quick and delicious is the same kind of juggling act. Especially in the moments when you are standing with your arms resting on the open doors of your cabinets and looking up into the shelves for inspiration. <br />
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Wasn't I talking about happy accidents? This was definitely one. I am always looking for a good use for tarragon. So I went searching through my pantry to see what I could find. Quinoa has a naturally nutty aroma which is the perfect compliment to the anise-like flavor of tarragon. This is a delightful side dish that would be perfect next to steamed fish or your favorite chicken dish. It holds its own in flavor so if you tossed in chopped chicken it would make a great lunch.<br />
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;">Tarragon Quinoa Salad</span></div>
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<ul>
<li>3 tablespoons of olive oil</li>
<li>one small onion chopped</li>
<li>1 cup quinoa</li>
<li>2 cups water or broth</li>
<li>1/4 cup chopped pecans</li>
<li>1/4 cup raisins</li>
<li>2 tablespoons chopped fresh tarragon</li>
<li>1 tablespoon white wine vinegar</li>
<li>sea salt to taste</li>
</ul>
In a 4 quart saucepan, heat olive oil over medium low heat. Add onion and saute` until soft and translucent. Add quinoa to the pot and toss until coated with olive oil and onions are mixed in. Pour in your water or broth. Simmer until the liquid is absorbed and the quinoa is tender. Just before taking the quinoa off the heat add raisins and tarragon. The heat will plump the raisins and make the tarragon fragrant. Toss with vinegar, sea salt and pecans before serving.Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com2tag:blogger.com,1999:blog-9075700008961154122.post-45878245453454921492012-02-17T10:05:00.000-08:002012-04-24T20:37:54.465-07:00Printable Spice Labels!<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #276e15; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">These labels are 1" x 2 5/8". So here is how you can print your spice labels below:</span><span class="Apple-style-span" style="color: #276e15; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br />
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<ol style="color: #276e15; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13px; line-height: 18px;">
<li style="margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Double click on the image below.</li>
<li style="margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Then right click and you should see a window of choices.</li>
<li style="margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Select print.</li>
</ol>
<span class="Apple-style-span" style="color: #276e15; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">or</span><span class="Apple-style-span" style="color: #276e15; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br />
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<ol style="color: #276e15; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 13px; line-height: 18px;">
<li style="margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Double click on the image below.</li>
<li style="margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Click on File tab</li>
<li style="margin: 0px 0px 0.25em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">Select print.</li>
</ol>
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<br /></div>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com2tag:blogger.com,1999:blog-9075700008961154122.post-86863453262891904512012-02-14T10:03:00.000-08:002012-04-24T20:02:56.428-07:00Aphrodisiac Hot Chocolate with Chili Pepper<div class="separator" style="clear: both; text-align: left;">
Food can be sexy. But can it be an aphrodisiac? Maybe it is my childish love of fairy tales that had me looking up notions of foods historically thought of as aphrodisiacs. Incidentally, there are a lot. More than a grown woman should believe in actually. What is interesting is that there is no flavor commonality in the various foods that have been rumored to entice, arouse or excite the opposite sex. The reasons a particular food was thought to evoke amorous feelings were a suggestive shape (like oysters), symbols of fertility (like eggs or almonds), sensation of warmth or heat (like chili) or a belief that it had a chemical effect on the body causing arousal (wine, truffle or chocolate).</div>
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So let's talk about chocolate. Chocolate has been a Valentine tradition since the 1800s. I am sure much of that can be credited to marketing (Cadbery debued a heart-shaped box for Valentine's Day in 1860). Chocolate has long been connected with feelings of pleasure. In fact, chocolate is known to release small amounts of endorphins which elevate our mood. Is this why we considerate it an aphrodisiac? Or are feelings of romance something that we create through our gestures and ideas. Chocolate is something very special that is harvested by hand, fermented, and baked in the sun all before the long manufacturing and mixing process. This can easily be taken for granted when we unwrap a candybar to get a sugar fix. Whether on not you believe in aphrodisiacs, this makes it a pretty special gift even before our endorphins kick in or our face turns into that grin of chocolate melting on our tongue.</div>
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<span class="Apple-style-span" style="font-size: large;">Aphrodisiac Hot Chocolate with Chili Pepper</span></div>
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<ul>
<li>3 cups of milk (I use 2%)</li>
<li>1 star anise</li>
<li>1 cinnamon stick</li>
<li>1 teaspoon vanilla</li>
<li>2 tablespoons cocoa</li>
<li>2 teaspoons sugar</li>
<li>1 tablespoon semisweet chocolate chips</li>
<li>1/4 teaspoon medium hot chili powder</li>
</ul>
In a small sauce pan or metal pot, heat milk, cinnamon stick, star anise and vanilla on medium low heat until a small amount of foam and steam form at the top. Divide the cocoa, sugar, chocolate chips and chili powder in two cups. Add hot milk and stir.Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com6tag:blogger.com,1999:blog-9075700008961154122.post-44356440890673408282012-02-07T14:55:00.000-08:002012-04-24T21:01:36.055-07:00Chipotle Grilled Cheese and TomatillosSuperbowl is a special time when I get to eat what ever I want. Not too different from everyday really, except that on Superbowl Sunday, I leave aside all my fine food snobbery. That's right, Carrot Muncher, this is <i>my</i> bag of potato chips and I am eating the whole thing!<br />
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Nay, not really. There was a crudites platter next to the wings. But there were definitely wings. And did I mention these amazing spicy grilled cheese sandwiches? I want one as I am typing this. The first time I had one was at friends' for dinners, where she served them quartered as appetizers while she continued to cook in the kitchen. They were decadent, slathered in butter and grilled on a buttered skillet. I watched as she made them, but probably could have used a pen or pencil. I will not forget however, how she piled on these ingredients. It was like the leaning tower of grilled cheese. When she transferred it to the hot skillet I thought there was no way she could flip that. I envisioned shredded cheese and tomatilloes all over the stove top. But no, it flipped, and it was a clean flip. Moral is: think big, sky's the limit, and pile on that cheese.<br />
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The beauty of this event is I don't even know the first thing about football. My place in this holy American event is to eat, make sure everyone has a seat around the TV and to keep serving the food. <br />
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<span class="Apple-style-span" style="font-size: large;">Chipotle Grilled Cheese and Tomatillos</span></div>
<ul>
<li>cilantro sprigs, about 2 to a sandwich</li>
<li>1 small can of chipotle peppers in adobo sauce</li>
<li>butter for spreading</li>
<li>grated cheddar cheese</li>
<li>sliced tomatilloes</li>
<li>grape seed oil or other neutral flavored oil</li>
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<div>
Lightly grease a cast iron skillet with oil and turn on the heat to medium high. Add your tomatilloes to the hot skillet and let cook a few minutes on each side. You want a little char on each side and they will start to sweat and soften. Butter the inside of your bread and then spread some of the sauce from the can of chipotle peppers. When I made a lot of these sandwiches, I pureed the peppers and sauce into a paste to make use of more of it. You can do either, but it is possible that by pureeing it the sauce will be a little spicier. Layer the tomatillo slices, cheddar cheese and cilantro. Close your sandwich and butter the outside of the bread. You can add it back to your hot skillet and grill a few minutes on each side. You can also use a George Foreman grill or panini press if you have one handy and are so inclined.</div>
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<br /></div>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com4tag:blogger.com,1999:blog-9075700008961154122.post-84413178744806123502012-02-04T12:07:00.000-08:002012-04-24T20:05:17.627-07:00Maple Nutmeg Bundt Cake<div class="separator" style="clear: both; text-align: center;">
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So it is now February 4th and my New Year’s resolutions have been a bust. I set up four different excel lists to log my progress in each area of my life I wanted to improve. Don’t look at me with those rounded, sky-high eyebrows. I may seem like a sort of control freak but I always think I long for routine and organization. Alas, it doesn't take long before my routine gets stale. Which it did recently and I felt like a deflated balloon spinning backwards in circles.<br />
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Anyway, I am sorry for my brief absence from the blog world. Believe me I couldn't have missed you more.<br />
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Sometimes a change in routine helps. Taking some time to myself, and talking with friends allowed me to gain some perspective. Now I am all puffed up and back on my game. So why not reward my return to yoga class with a little cake. Maybe I should have a recipe under my belt when I need some more of that girl talk over coffee. <em> And</em> this is a great excuse to use my new bundt cake pan.<br />
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How pretty is a bundt cake pan! They are almost architectural, like an element of a castle. If you check out Sur le Table at Christmas they have actual castle-shaped bundt cake pans. A little powder sugar can look like snow. That is less work than a gingerbread house so I wouldn't feel guilty eating it. I don't have many bundt cake recipes in my cookbook library, so I did a little internet search. Martha Stewart's site had more than a few interesting bundt cake recipes and this one is an adaption of one found there. You should go <a href="http://www.marthastewart.com/274977/bundt-cake-recipes/@center/276954/great-cake-recipes">here.</a> My craving for this cake was inspired by these nutmeg maple cookies on <a href="http://smittenkitchen.com/2011/12/nutmeg-maple-butter-cookies/">Smitten Kitchen's blog</a>, (hence the addition of nutmeg) which were fabulous. Bookmark them, print the recipe for later or add them to your list of Christmas cookies. Definitely remember them.<br />
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My mother warned me that the cake pan needs to be greased well. It is easy for the cake to get stuck in those pretty little grooves. My mother-in-law, an avid baker, suggested <a href="http://www.amazon.com/Wilton-702-6016-Cake-Release/dp/B00006G933">Wilton's Cake Release</a>. It's a soybean oil that you can brush on the inside of your pan. Since it is an oil it will get in all those crevices and still keep our hands clean. Soybean oil is flavorless so you don't have to worry that you are adding anything unwanted to your recipe. <br />
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This is not a cake for sinful, gooey cravings. This is an elegant cake best enjoyed over conversation. It's not too sweet with just a hint of earthy spice. I should say that I may have been a little heavy handed on the nutmeg but that is just me. Generally in baked goods the measurement for nutmeg is 1/8th 1/4th of a teaspoon. So here is the recipe adapted from the Martha Stewart website.<br />
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<span class="Apple-style-span" style="font-size: large;">Maple Nutmeg Bundt Cake</span></div>
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<li style="text-align: left;">2 cups of flour</li>
<li style="text-align: left;">2 eggs</li>
<li style="text-align: left;">1 and 1/2 sticks of butter (or 12 tablespoons), room temperature</li>
<li style="text-align: left;">1/2 cup maple syrup</li>
<li style="text-align: left;">1/2 teaspoon vanilla</li>
<li style="text-align: left;">1/2 cup dark brown sugar</li>
<li style="text-align: left;">1/2 teaspoon baking soda</li>
<li style="text-align: left;">1/2 teaspoon of salt</li>
<li style="text-align: left;">2 teaspoons baking powder</li>
<li style="text-align: left;">1/8 to 1/4 teaspoon of grated nutmeg</li>
<li style="text-align: left;">1 cup sour cream</li>
<li style="text-align: left;">confectioners sugar for sprinkling</li>
<li style="text-align: left;">Wilton's Cake Release for drizzling</li>
</ul>
Preheat your oven to 350 degrees and as always make sure your rack is in the center. Drizzle Wilton's Cake Release into your Bundt pan spread using a pastry brush. You are done when it looks nice and shiny and you have greased all the crevices. Whisk together your dry ingredients: flour, baking soda, baking powder, salt, and nutmeg. Using a stand mixer, cream your butter and sugar. Your butter should be at room temperature in order for the sugar to properly absorb the fat. If it is too cold you will get air pockets, melted and it will separate. Add your eggs one at a time and allow each one to be blended thoroughly into the mixture. Add maple syrup and vanilla. Add your flour in thirds, alternating with the sour cream. Pour the batter into your pan and bake for 35 to 45 minutes. I test it with a long wooden skewer. If it comes out dry you are done. Sprinkle with powdered sugar before serving. If you do it too soon the cake will absorb the sugar and you loose the pretty effect.<br />
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<br /></div>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com4tag:blogger.com,1999:blog-9075700008961154122.post-87553657069681248532012-01-14T20:13:00.000-08:002012-04-24T21:01:58.534-07:00Dinner on the Fly: Octopus Potato Salad with Pancetta and Mint<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgye6gq2dk0LIXriycAhe1KGtMTR3_0Xvzyfx2XCLoWMBcoOV3aqGybZ2OjVxjMemfAIyUR6EsBOsjxv6uvmOOaemyQS2CcI0-hvDC8Nepf5akDm7SXr50PR1ea564nA0skpUIv2owIgVki/s1600/IMG_2991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgye6gq2dk0LIXriycAhe1KGtMTR3_0Xvzyfx2XCLoWMBcoOV3aqGybZ2OjVxjMemfAIyUR6EsBOsjxv6uvmOOaemyQS2CcI0-hvDC8Nepf5akDm7SXr50PR1ea564nA0skpUIv2owIgVki/s640/IMG_2991.JPG" width="640" /></a></div>
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Let's demystify octopus, shall we? It is not that complicated, People. You can make it for dinner on an ordinary day and it is <i>no big deal.</i> So what are you afraid of? It was fine when you ordered it in that Spanish tapas place. Of course it was already cleaned, chopped, prepared and somehow artfully arranged on your plate. But really you just can not imagine it on your kitchen counter as a blubbery, bulbous mass with purple, suctioned-cupped tentacles. I am here to tell you that <i>you can do this.</i></div>
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First here are a few of things you should know:</div>
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<li><i>You are going to buy it frozen.</i> I know what you are thinking and believe me I am not accustomed to buying fish or seafood from my local supermarket's freezer section. First of all, I am willing to bet that your local supermarket is not selling octopus, am I right? ( If you live in NY I have gotten mine at Sunny Fish Market in Queens or Buon Italia in Manhattan, but I am sure there are many other great places.) Octopus actually freezes well and is almost always sold to a wholesaler frozen. I have heard rumors of New York neighborhoods like Chinatown or Bay Ridge, where you can get fresh octopus but I have not made those outings yet to be sure. Anthing you buy fresh is a real treat but I am willing to bet that the wonderful pulpa you had at that Spanish Tapas Bar probably started out frozen.</li>
<li><i>You are going to stick it in a pot and boil it. </i>Now does that sound hard? I haven't bought a frozen octopus that hasn't already been cleaned but I suppose it is still worth it to pose the question to your fish monger. But boiling is pretty much the extent of preparing your octopus. I have never had to beat it against a wall or put a cork in the water but feel free to try that if you feel so inclined. Depending on the size of the octopus, you want to boil it for 45 minutes to an hour. You should note that it will reduce in size by about a third. It will be ready when you stick in fork in it and it is tender. Pull it out of the pot, chop it into attractive pieces and you are done.</li>
<li>If you are not accustomed to eating octopus, try it. It is surprisingly delicious. And if the environment and sustainability is a concern of yours, as it is a concern of mine, octopus is one of the better choices at your fish market. I can not say that it is certainly local but octopi are a short lived and fast growing breed, making them better able to withstand overfishing. </li>
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<span class="Apple-style-span" style="font-size: large;">Octopus Potato Salad with Pancetta and Mint</span></div>
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<ul>
<li>1 octopus, prepared and chopped</li>
<li>3 potatoes, boiled and chopped into bite-sized pieces</li>
<li>1/4 of a cup chopped pancetta</li>
<li>1 tablespoon chopped fresh mint</li>
<li>2 shallots, 1 minced and 1 sliced </li>
<li>1 stalk chopped celery </li>
<li>1/2 a cup of cooked (or from a can) chick peas </li>
<li>pinch of red chili flakes</li>
<li>5 tablespoons of olive oil </li>
<li>2 tablespoons of white wine vinegar</li>
<li>sea salt</li>
<li>black pepper</li>
</ul>
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In a small bowl, add minced shallot and vinegar. Slowly drizzle in 4 tablespoons of the olive oil while beating the vinegar and shallot with a fork. Add salt and pepper to taste. Chop your potatoes first and then boil them in salted water (they will cook faster that way). Let them cool for 10 minutes. In a large bowl combine celery, warm potatos (not hot), and chick peas. Add some of the olive oil and vinegar mixture while the potatoes are still warm and toss. Heat 1 tablespoon of olive oil in a skillet. Add pancetta and sliced shallot and turn the heat to medium low. Let cook until the pancetta and shallots turn golden brown on the edges. This will render some pork fat and carmelize the shallots. When they are almost done and the skillet is still hot add the red chili flakes. Let cool for a few minutes then add to the potato mixture and toss. Add mint leaves, season with salt, pepper and the remaining oil and vinegar dressing to taste.</div>
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</div>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com6tag:blogger.com,1999:blog-9075700008961154122.post-72763939991337630072012-01-09T17:52:00.000-08:002012-04-24T20:07:15.086-07:00Hungarian Stuffed-Under-the-Skin ChickenI made this last month to bring to a Chanakah dinner and I have been craving it ever since. Every year I am invited to my sister-in-law's family Chanakah dinner. We gentiles come bearing gifts but leave the traditional cooking to those who know it best. However this year, I couldn't help feeling that the burden of cooking was unbalanced and that a little help was in order. I could have reached for what I know of traditional Chanakah dishes but I couldn't possible make something so traditional as latkes or chotlin without trumping my host. So I searched the New York Times Archives for less well known but appropriate dishes for this holiday. This dish was posted in 2006 as <span class="Apple-style-span" style="font-family: Georgia, serif;"><a href="http://www.blogger.com/goog_875325456">Hungarian Stuffed-Under-the-Skin Chicken</a></span><a href="http://www.nytimes.com/2006/12/13/dining/132hrex.html"> </a>(click here to get the recipe and believe me you should) and was adapted from Mindel Appel. Mrs. Appel is the Hungarian Jew who founded this dish and you should read about her <a href="http://query.nytimes.com/gst/fullpage.html?res=9C03E4DE1531F930A25751C1A9609C8B63&pagewanted=all">in this beautiful article.</a> This article well describes the spirit of generosity that often comes with family cooking. Or cooking for anyone for that matter. It describes a long tradition of cooking as a way of giving and spending time with those you love. There are some other great recipes there to boot.<br />
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Here's the thing about this dish. There's no complexity in its flavors. There is no zing of acidity, no kick of something spicy, no rounding of sweetness to contrast or balance another flavor. It is savory, chickeny goodness with real and simple vegetables cooking in those juices. The stuffing is made with onion, egg, parsley, mushrooms and good challah bread. Simple and delicious but I mean, <i>really </i>delicious. Not the kind of fancy night out good, but the kind of good that makes you glad that you are home. I swear that if love were scent it would be that of this dish while it is roasting in the oven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3Xke2CuyrF9J2toszyd6dx4rrTNfS0gz1h5lY4Yw6XN2IfiwU0MwW_g4zAQv_QLQRzUTFpuo4jJqa2KlV7g4LJKXsStcYwsRm7oTbid1rYNf0G-5H1rd28ybHiTTCwyn7IPnRpQwAuFS/s1600/IMG_2942_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3Xke2CuyrF9J2toszyd6dx4rrTNfS0gz1h5lY4Yw6XN2IfiwU0MwW_g4zAQv_QLQRzUTFpuo4jJqa2KlV7g4LJKXsStcYwsRm7oTbid1rYNf0G-5H1rd28ybHiTTCwyn7IPnRpQwAuFS/s640/IMG_2942_1.JPG" width="640" /></a></div>Stephaniehttp://www.blogger.com/profile/02157896654101365580noreply@blogger.com2