tag:blogger.com,1999:blog-6675486057952997602023-11-16T05:46:29.639-08:00Christina & the KitchenAn account of my adventures in the kitchen and what gets me thereI Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-667548605795299760.post-25409899961562508092012-09-11T07:42:00.000-07:002012-09-11T07:42:12.311-07:00p r e s e r v e s<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifc2ojG2RdwiA1vdrEoYjb9_nB-Y2yUn3AX59mZOBmzVt3IARR2HecCmVM_-8DmfhBb72i-S9lWZD_7K_PUQ1oQriik9U25dzmJPys0ot7m80WSsW9UzIt3FXI9QQmWNP-UYSw5YO7xI0/s1600/P1010807.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifc2ojG2RdwiA1vdrEoYjb9_nB-Y2yUn3AX59mZOBmzVt3IARR2HecCmVM_-8DmfhBb72i-S9lWZD_7K_PUQ1oQriik9U25dzmJPys0ot7m80WSsW9UzIt3FXI9QQmWNP-UYSw5YO7xI0/s320/P1010807.JPG" width="320" /></a>It was a very busy (and hot) weekend. I picked up half a bushel of corn & and box and a half of tomatoes from Mrs. Caver at the MT Laurel Farmer's Market, then headed over to the next valley to pick some yummy blueberries at the Balch's farm. It's a really beautiful 15 minute drive, and Mrs. Balch is just the kindest of ladies. They have rows and rows of blueberry bushes, just brimming with the plumpest blueberries - only $8 a gallon! Think about it. A few minutes in this heat and you are saving yourself about $40 at the grocery store price of $5.99/pint. And, it's local (remember: Think Globally, Eat Locally)!<br />
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At the Balch's place, you're on your own. Mr. Balch opens the gates at 7:00 in the morning, Wednesday thru Saturday. There is a table with gallon buckets, paper towels, bags and bug spray (use the organic bug spray)! You pick your berries in the field, come back to the table and pour them in a bag and drop your $8 in the little honor system box, and you're on your way ... Note to the wise: Watch the ant hills. <br />
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So when I got back with my THREE gallons of blueberries, I sorted through them and started making preserves. This is a basic, simple recipe, and, as it turns out, everyone loves it. So much so that I only have 4 pints left from the original 12 pints that I canned about 4 weeks ago. <br />
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WHAT'S INSIDE:<br />
10 cups blueberries, rinsed and cleaned of stems*<br />
5 cups sugar<br />
2T lemon juice (optional)<br />
Yep. That's it. Blueberries, sugar and lemons<br />
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*Little trick for cleaning blueberries - put them all in a large pot and cover with water All the stems and leaves will naturally float to the top. Scoop those out with a strainer or slotted spoon. If you run your fingers, GENTLY through the berries in the water, you will also kick some of the stems loose. <br />
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DIRECTIONS:<br />
Makes 12 pint jars<br />
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(1) PREP TIME: Clean your jars - Run them throughout he dishwasher with the tops and rings. Put a small plate in the freezer - you will use this to test the "gel-ness" of the preserves when they're cooked.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpus6-4Pim5T-7yoKR7xsp8axuhNEFB-ogf6xzvp9a99QHcZ7iTvxWcRwekwbbeNk41IDQviCjManGJgNViFa8pfSOGaJCycTRYf3ObacudW3DmBjcFTE2DfJg5M3Y4Z0ma1og3J-xdY/s1600/P1010773.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpus6-4Pim5T-7yoKR7xsp8axuhNEFB-ogf6xzvp9a99QHcZ7iTvxWcRwekwbbeNk41IDQviCjManGJgNViFa8pfSOGaJCycTRYf3ObacudW3DmBjcFTE2DfJg5M3Y4Z0ma1og3J-xdY/s200/P1010773.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MGVY8Xl2IV4Ia0wSEO4oePg0SceGYz3r7g4_8-Jt5Qp7JAbNVvjekXplslw6Mc8jrQkB592_p5oJFVY5-_hZT376Yyyv4d-I2rRPr5QsTYhz1wHmYxyQfzBT2Z8dgyrWe6FT4DPEOps/s1600/P1010774.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MGVY8Xl2IV4Ia0wSEO4oePg0SceGYz3r7g4_8-Jt5Qp7JAbNVvjekXplslw6Mc8jrQkB592_p5oJFVY5-_hZT376Yyyv4d-I2rRPr5QsTYhz1wHmYxyQfzBT2Z8dgyrWe6FT4DPEOps/s200/P1010774.JPG" width="200" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpus6-4Pim5T-7yoKR7xsp8axuhNEFB-ogf6xzvp9a99QHcZ7iTvxWcRwekwbbeNk41IDQviCjManGJgNViFa8pfSOGaJCycTRYf3ObacudW3DmBjcFTE2DfJg5M3Y4Z0ma1og3J-xdY/s1600/P1010773.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpus6-4Pim5T-7yoKR7xsp8axuhNEFB-ogf6xzvp9a99QHcZ7iTvxWcRwekwbbeNk41IDQviCjManGJgNViFa8pfSOGaJCycTRYf3ObacudW3DmBjcFTE2DfJg5M3Y4Z0ma1og3J-xdY/s1600/P1010773.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpus6-4Pim5T-7yoKR7xsp8axuhNEFB-ogf6xzvp9a99QHcZ7iTvxWcRwekwbbeNk41IDQviCjManGJgNViFa8pfSOGaJCycTRYf3ObacudW3DmBjcFTE2DfJg5M3Y4Z0ma1og3J-xdY/s1600/P1010773.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpus6-4Pim5T-7yoKR7xsp8axuhNEFB-ogf6xzvp9a99QHcZ7iTvxWcRwekwbbeNk41IDQviCjManGJgNViFa8pfSOGaJCycTRYf3ObacudW3DmBjcFTE2DfJg5M3Y4Z0ma1og3J-xdY/s1600/P1010773.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLpus6-4Pim5T-7yoKR7xsp8axuhNEFB-ogf6xzvp9a99QHcZ7iTvxWcRwekwbbeNk41IDQviCjManGJgNViFa8pfSOGaJCycTRYf3ObacudW3DmBjcFTE2DfJg5M3Y4Z0ma1og3J-xdY/s1600/P1010773.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br /></span></a><br />
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(2) Combine the blueberries and sugar. Allow the berries to sit for some time in the sugar to macerate. No defined time - :30m to 3 hours. <br />
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(3) Heat a water-bath canning pot half-full of water with the clean jars submerged. While you're at it, heat a small pot with the lids and rings in it to boil and turn it off until you are ready to use.<br />
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(4) Get the blueberries going. Heat the blueberries & sugar (and lemon if you choose to do so) in a large pot (I used my big Le Creuset dutch oven). Keep stirring, so you don't burn the bottom, but just let them bubble away. Cook for about 20 mins.<br />
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(5) When your berries look like this, put a teaspoonful of cooked blueberries on the frozen plate and put it back in the freezer for about 2 minutes. If it is not running when the plate is tilted sideways, then you're "gelling". <br />
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(6) Place glass jars on a towel covered board. Spoon the blueberries into the hot jars and wipe the rims clean of any spillage. Place the tops on with the screw bands and tighten lightly.<br />
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(7) Place all the jars in the canner. Start the timer for 10 minutes when the pot starts boiling. Remove the jars (with a handler - they're HOT), and let them sit in a non-drafty area for about 24 hours. <br />
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Don't be alarmed if you hear popping - that's the lid sealing! I usually wait about 24 hours, till they're all cooled, but take off the screw rings and check for a seal - if you can hold the jar up by the lid and it doesn't drop, you've succeeded!<br />
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SERVING SUGGESTION: On ANYthing - especially homemade bread. Or those biscuits a few posts back. Or as a dollop in your oatmeal. I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com1tag:blogger.com,1999:blog-667548605795299760.post-12667493828581362532012-07-31T12:56:00.000-07:002012-07-31T12:56:13.549-07:00The OPTIMIST ATL - A Restaurant Review<div class="separator" style="clear: both; text-align: left;">
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<h2 style="text-align: center;">
<span style="font-size: small;"> <span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; line-height: 16px; text-align: left;">The Fa</span><span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; line-height: 16px; text-align: left;">bulous Ford Fry's newest establishment will not fail you!</span></span><span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: small; line-height: 16px; text-align: left;"> </span></h2>
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<span style="background-color: white; text-align: left;"><span style="color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif;"><span style="font-size: 12px; line-height: 16px;">This man is accomplished, to say the least. With the successes of other wonderful Atlanta eateries (JCT, No 246) under his belt, I was nothing but OPTIMISTIC when I was told we had gotten a reservation at Ford's new sustainable seafood place, during my latest visit to Atlanta! Optimistic ... AND excited! <a href="http://theoptimistrestaurant.com/" target="_blank">The Optimist</a> is everything it promises to be - upscale, yet comfy. New. Innovative. </span></span></span></div>
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<span style="color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif;"><span style="font-size: 12px; line-height: 16px;">WHAT I LIKED:</span></span></div>
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<span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px; text-align: left;">THE ATMOSPHERE: <a href="http://www.smithhanes.com/" target="_blank">Smith Hanes</a> did a wonderful job with this project. The main dining area and bar are open and bright, yet still cozy. Definitely "date night" quality. The Oyster Bar is more casual. Isn't it great when you can get a little of both at one place, Atlanta? For a moment you believe you're in the up and coming warehouse district of Atlanta, but then you feel like you're at your favorite watering hole. The scene is hip. It's a "true" hip though - one that you know is here to stay. And with so many restaurants coming and going in Atlanta, that MUST be a good feeling for the famed Ford Fry. And, "stay" they want from you - When I sat down, I felt I was in for the long-(gastronomical) haul. It was comforting to to know that they want you to come in, sit for a spell and "enjoy" your meal - and "enjoy" I did - BOY oh BOY did I ENJOY! COuld it be that I was dining with some of my favorite folks, one of whom just happens to run the largest seafood distributor in the SE? I think not. I think that's just how they do it here - there was no special treatment for me (other than I got a first hand narrative of what was yummy on the menu that night). Ford and his team want you to feel comfortable and enjoy yourself - simple as that. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">THE OYSTER BAR<br /><br /><div style="text-align: left;">
<span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">I can only think of the words "upscale beach" to describe the Oyster Bar (think: Hamptons and Old Seagrove collide, gracefully). It's definitely </span><span style="font-size: 12px; line-height: 16px; text-align: center;"><span style="color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif;">be beachy, and makes you feel like you're on the waterfront somewhere. Just writing this is making my mouth water for some more of those oysters - YUMMMMM!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5Nt3SUtYPoOo9g54oELa5EgNNVy1eL3LRwJzrW43Y5qtO7Xgyrp7A73txXo6lVhLqLBbT3Q4lnucbfNRsnow8q7DtmmgTe8FtPTOc2AloUX6xzIk91CRsxfZz2dPe3cnf5TjMRg58Xs/s1600/Screen+Shot+2012-07-31+at+2.34.07+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5Nt3SUtYPoOo9g54oELa5EgNNVy1eL3LRwJzrW43Y5qtO7Xgyrp7A73txXo6lVhLqLBbT3Q4lnucbfNRsnow8q7DtmmgTe8FtPTOc2AloUX6xzIk91CRsxfZz2dPe3cnf5TjMRg58Xs/s320/Screen+Shot+2012-07-31+at+2.34.07+PM.png" width="320" /></a><span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px; text-align: left;">THE BAR: ohhh yesssss ... the bar. Where it all began. For starters, it's gorgeous - a towering wall of glass and bottles. And it's comfy for "a drink at the bar" kinda evening. It also serves up some crafty cocktails: The Truth as We Know it martini of pink gin and bitters, the Port Antonio, which is a couple different rums, Kahlua and cinnamon, The Old Salty Dog , which was my first choice of the night, and, as it always goes with this group, BUBBLES! They've also got some tasty craft beer behind the bar, and if that doesn't do it for ya, well, order yourself a Miller High Life! Now, for the good part ...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIQ60REyPns2Vst3pw3RCjVRHR5peVnUHgiG9BMQ8aDuq0a-AcQv9xcSubeyhf8WOTQvhtggXiOzyIgkkFojU9fjXcmO2sfTTkVCuLoVhYYm6bduSot_jUgCfQ6OGxeVRKRdrLmWFL4o/s1600/Screen+Shot+2012-07-31+at+11.00.45+AM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIQ60REyPns2Vst3pw3RCjVRHR5peVnUHgiG9BMQ8aDuq0a-AcQv9xcSubeyhf8WOTQvhtggXiOzyIgkkFojU9fjXcmO2sfTTkVCuLoVhYYm6bduSot_jUgCfQ6OGxeVRKRdrLmWFL4o/s320/Screen+Shot+2012-07-31+at+11.00.45+AM.png" width="320" /></a><span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">THE FOOD: Ohhhh ... where to start, where to start, where to start? Of course seafood was in my repertoire for the evening, whether I was eating from my own plate or from the plate of others at the table! We started with the oysters - In fact, we liked those so much we got a dozen ... then some more, and they were served with these homemade crackers that were absolutely to die for (I will settle for nothing less while eating oysters now - Guess I better let the folks down at AJs know before next my next beach trip). We had all three salads: Simple Salad with the shaved celery and herbs (my plate), a Little Gem Salad with the meyer lemon and anchovy dressing, and a spicy arugula salad with the peaches and Farmer's cheese - all were absolutely tasty and beautifully presented. Since the papa-bear didn't want a salad, he indulged in the Angels on Horseback, which are fried oysters with pork belly, and served with these amazing little "toast points" - a decadent griddled piece of bread (like grilled cheese without the cheese - they needed their own top billing on the menu, IMHO). One of the young ladies at the table ordered the mussels with the spicy green curry broth, and I have to say that I'm thankful I was seated directly to her left - so I could taste that TOO. </span><br style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;" /><br style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">All of that yumminess was followed by our main dishes: Alaskan Halibut, plated with grilled Hen of the Wood (mushroom), a red snapper dish, the roasted Georgia trout, served with marcona almonds and a pickled celery, the Fish & Chips (three cheers for my choice), which was ale battered haddock (traditional), and for the one meat-eater at the table, the skirt steak with a romesco sauce, which was out of this world. Not a complaint at the table. </span><br style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;" /><br style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqV9vPJem0Q-MibjUbf6Au0rDbJeJAbnff-7-jIAv2DjPn9Y3hRr6vYZo-jhr212VZUTwdtnZ6HzkKHznQwJfG1caKLRjRz8ff6-77XgudOB8JTLkYjVL6XStbwperHbMSZw1OOZZnt5A/s1600/Screen+Shot+2012-07-31+at+12.57.31+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqV9vPJem0Q-MibjUbf6Au0rDbJeJAbnff-7-jIAv2DjPn9Y3hRr6vYZo-jhr212VZUTwdtnZ6HzkKHznQwJfG1caKLRjRz8ff6-77XgudOB8JTLkYjVL6XStbwperHbMSZw1OOZZnt5A/s320/Screen+Shot+2012-07-31+at+12.57.31+PM.png" width="320" /></a><span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">As if that wasn't enough, we still wanted more, believe it or not. However, we needed a little break in our consumption activities, and decided to utilize the 7 minute drive home for that very purpose. But we took home one of each of the FIVE items on the dessert menu that evening - the buttermilk donuts (served with sweet corn ice cream and pepper jam!) were my favorite, but the chocolate "cloud" was a wicked treat, too! (As is this little tart over here to your right) mmmmm! </span><br style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;" /><br style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;" /><span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><br /></span></div>
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<span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">Executive <a href="https://twitter.com/AdamHEvans" target="_blank">Chef Adam Evans</a> - who hails from THIS side of the time zone, (Muscle Shoals, AL), went to Auburn and worked his way around the Craft family of restaurants after he left New Orleans and the Brennans - will not disappoint! He KNOWS his seafood - He's been with Ford since the conception of The Optimist and he's a fisherman! (And He's a super sweet dude to boot!!)</span></div>
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<span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">WHAT I DIDN'T LIKE: (nothing to report) :)</span></div>
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<span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">So, if you get the chance, when you're next in the ATL - visit my new friends at the Optimist. And be prepared for one of the very best seafood meals you've ever had. Follow them on TWITTER, </span><a href="https://twitter.com/TheOptimistATL" style="font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;" target="_blank">here</a><span style="background-color: white; color: #444444; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">, to get a good look at what's on Chef Evans' table!</span></div>I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-16564225635062316622012-07-14T05:11:00.000-07:002013-01-26T14:38:08.537-08:00Simply Tomato - Simple Spaghetti<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJPuhGC97SpwfYjfZwB1dxCt_m4LcBuxmqfBmbSY_jTps5Tltuyu3yS4g5em7VgGz87HHXTQn2jySTKBAyrsRgPaCymeMqXShf8m4H24bw1M0FqPAh7oxVUG22EsMdIb2YzE5TRTL3BA/s1600/P1010766.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJPuhGC97SpwfYjfZwB1dxCt_m4LcBuxmqfBmbSY_jTps5Tltuyu3yS4g5em7VgGz87HHXTQn2jySTKBAyrsRgPaCymeMqXShf8m4H24bw1M0FqPAh7oxVUG22EsMdIb2YzE5TRTL3BA/s640/P1010766.JPG" width="640" /></a></div>
After spending the last 24 hours in a self-diagnosed food coma from my recent visit to Atlanta (have a peek into the gastronomic affair we had at <a href="http://theoptimistrestaurant.com/" target="_blank">The Optimist</a> on Friday night in my next post), I was inclined not to eat anything for a few days. However, I had boot camp in the morning and I was absolutely famished. I wanted something light, but tasty. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpmFUAgQYbj0CcnkRJtnWo8Jn8tASxHXjLc1NeZTL3Dixa89yrfEiE9LEqWgDUUsuG6m5h87yrlLn1duu7R7CmssqWlDngPujaTxqUYXQEyba0HqFP2XWIpsn92zTyLumR5QUiT9sbUQ/s1600/P1010734.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpmFUAgQYbj0CcnkRJtnWo8Jn8tASxHXjLc1NeZTL3Dixa89yrfEiE9LEqWgDUUsuG6m5h87yrlLn1duu7R7CmssqWlDngPujaTxqUYXQEyba0HqFP2XWIpsn92zTyLumR5QUiT9sbUQ/s320/P1010734.JPG" width="320" /></a>Since I was out of town all weekend, the garden needed a little attention. I usually end up picking a few tomatoes just so they don't rot on the vine. We have a ton of sun gold tomatoes this year, and I think the neighbors don't realize they are ripe, so they often get left. I picked a few, and also found a couple of "missed" <a href="http://store.tomatofest.com/Black_Prince_Heirloom_Tomato_Seeds_p/tf-0065.htm" target="_blank">Black Prince Tomatoes</a> which are an heirloom, rich in flavor and very tasty. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnZLnAUcvAecgGw37lPKFNawNAnCF3gWY3VRYEdL9ANaAzZWaCgmHoZzD-rRmN2rX4bsUzE4tu1z3FNG9Z_jE2RW2apHK9RP64sTszVDWmH2Nw0WNaJXy7g7b4oPemSAZAEwgdX4MJAA/s1600/P1010736.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWnZLnAUcvAecgGw37lPKFNawNAnCF3gWY3VRYEdL9ANaAzZWaCgmHoZzD-rRmN2rX4bsUzE4tu1z3FNG9Z_jE2RW2apHK9RP64sTszVDWmH2Nw0WNaJXy7g7b4oPemSAZAEwgdX4MJAA/s320/P1010736.JPG" width="320" /></a>When I was done watering, I had gathered a handful of tomatoes, some basil, oregano, a little thyme and a teeny tiny eggplant (about the size of a baseball) in my basket. What to do with all these little gems? How about a tasty tomato sauce over some linguini and lightly breaded sliced eggplant? And so, off to the kitchen I went ...<br />
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My favorite way to prepare tomato sauce is quite simple - lots of garlic and spice. You can customize this recipe how ever you'd like, but, for me, the amount of garlic and the amount of peppers I use is just perfect. If you're not fond of this, get your own blog - I bet www.idontlikeasmuchgarlicaschris.com is still available (besides, garlic wards off evil - and probably any male suitors as well).<br />
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INGREDIENTS:<br />
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<u>For the Tomato Sauce</u><br />
1 lb mixed tomatoes - whatever you have handy - Sun Gold, a couple small Black Prince tomatoes, a Stupichka tomato, some grape tomatoes - all of which have fabulous flavor (I actually used all of those in the top picture you see here - and just those. Not very many - just a handful.)<br />
Olive Oil<br />
1 large shallot, minced<br />
4 cloves of garlic, minced<br />
About a Tbsp each of basil, thyme and oregano<br />
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<u>For the Eggplant</u><br />
1 small eggplant<br />
1 egg, beaten<br />
1 cup panko bread crumbs<br />
1 cup flour<br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Trebuchet MS', 'Liberation Sans', 'DejaVu Sans', sans-serif; line-height: 24px;">½ </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Trebuchet MS', 'Liberation Sans', 'DejaVu Sans', sans-serif; line-height: 24px;">cup grated parmesan</span><br />
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DIRECTIONS:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LPIu6Z71YbRKCtp4rgAKh6Ug07AjUrgSsoGUy8Id_2vIfXldj-TqOcPlWM_8PjG1uLJu0Z9yBto13YUHtyBxKuzuPczTcEIYtc6V3HVwFP5Z5Eew5VVu24IeDsWZTu48HUjKOGLcRKQ/s1600/P1010738.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LPIu6Z71YbRKCtp4rgAKh6Ug07AjUrgSsoGUy8Id_2vIfXldj-TqOcPlWM_8PjG1uLJu0Z9yBto13YUHtyBxKuzuPczTcEIYtc6V3HVwFP5Z5Eew5VVu24IeDsWZTu48HUjKOGLcRKQ/s320/P1010738.JPG" width="320" /></a><br />
<b>TOMATO SAUCE:</b><br />
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1. Cut the tomatoes - halve the babies, quarter the rest. You want them to have some surface area when they start cooking. This will speed the next step up. <br />
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2. Drizzle a little olive oil in the bottom of a saucepan and pile the tomatoes on top. Turn the stove to medium, and let the tomatoes get soft and juicy. Photos below indicate the progress of the tomatoes cooking down to a sauce. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1HvAqHn06_O1ybUVvOqwipGet4F3KksibxJ5bsQOE1_cT1ewZ4xG3vDxW5OwszO4K2FVBY_NSDR5HeSdXf6PA02qrUDPFvyDZ6WaSz2aMwW3J1dn3sbeKVyghlT28eeA7PekxXVuqN0/s1600/P1010749.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1HvAqHn06_O1ybUVvOqwipGet4F3KksibxJ5bsQOE1_cT1ewZ4xG3vDxW5OwszO4K2FVBY_NSDR5HeSdXf6PA02qrUDPFvyDZ6WaSz2aMwW3J1dn3sbeKVyghlT28eeA7PekxXVuqN0/s200/P1010749.JPG" width="200" /></a></td></tr>
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3. Run the tomatoes through a food mill (I like the OXO brand). If you don't have one, don't worry, you can skip this step, or if you are insistent upon a smooth sauce, you can either go <a href="http://www.williams-sonoma.com/products/oxo-food-mill/" target="_blank">here</a> and purchase one or puree the tomatoes in a blender. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7BExmjWa49_DnuAmOziY34mZEkfksnc9ceoePs1rJPeUdMcdJwyky7CCh32F4kCK2fgejGESV86gOgYva3w2q_TTnPafoNlhMsOnIIH1kpkjDsvMnMc49IdHiKI5SDEcXj07IaDQS5Y/s1600/P1010748.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia7BExmjWa49_DnuAmOziY34mZEkfksnc9ceoePs1rJPeUdMcdJwyky7CCh32F4kCK2fgejGESV86gOgYva3w2q_TTnPafoNlhMsOnIIH1kpkjDsvMnMc49IdHiKI5SDEcXj07IaDQS5Y/s320/P1010748.JPG" width="320" /></a>4. Return the sauce to the saucepan and heat through. Add the minced shallot, minced garlic and herbs. Stir to combine and keep on low until you are ready to plate. <br />
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<b>EGGPLANT:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBX2Dv-hd74MGY6CE9D62_GBgkRyFsaoG6nLR7WQmfGG0Y6duYkOhsoPPC8a_rop2pXvtk8ciM1EmKgae7xJ_FjiiSA-p96YQvXcNSNR26P4wPAlkId6vcV-tUc9iygIowPrG1TZ1iDmE/s1600/P1010739.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBX2Dv-hd74MGY6CE9D62_GBgkRyFsaoG6nLR7WQmfGG0Y6duYkOhsoPPC8a_rop2pXvtk8ciM1EmKgae7xJ_FjiiSA-p96YQvXcNSNR26P4wPAlkId6vcV-tUc9iygIowPrG1TZ1iDmE/s320/P1010739.JPG" width="320" /></a>1. Rinse the eggplant well and trim off the green stem. Slice the eggplant into 1/4" slices. Eggplant tends to be rather moist, and you will need to dry it out (so to speak). Place the slices in a colander (one with wire mesh works very well) and sprinkle with a good amount of salt. Place a plate on top of the eggplant ant let it sweat for about :30m. Pat the eggplant with a paper bowl.<br />
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2. Prepare the breading table: <br />
(a) Mix the flour with a little salt and pepper in one dish<br />
(b) Whisk the egg into a 2nd dish<br />
(c) Place the panko and parmesan in a 3rd dish.<br />
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3. Heat about 1/2" of canola oil in a sauté pan. Salt (not too much, as the parmesan is rather salty, itself) and pepper the eggplant slices. Dredge the eggplant in the flour, tap the excess off, then dredge in the egg, and then the panko/parmesan mixture. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-mHpCFbHzlUwbJ_rJGvEjIDqpxwDZVowukr_87x6FsXOU_c7s_jEk8sUbzqPxsysLIm7hIrVBivTomG-WvddxLlNofIy_Kb_X2sHclp1gkzYlPJhZFjJg4MDmYyMMXTB0GYHlQfIf3k/s1600/P1010753.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-mHpCFbHzlUwbJ_rJGvEjIDqpxwDZVowukr_87x6FsXOU_c7s_jEk8sUbzqPxsysLIm7hIrVBivTomG-WvddxLlNofIy_Kb_X2sHclp1gkzYlPJhZFjJg4MDmYyMMXTB0GYHlQfIf3k/s320/P1010753.JPG" width="320" /></a>4. Once the oil has heated to about 375, carefully lay the eggplant slices in the oil to crisp. Generally, it takes about 3m per side to get them to a nice texture. <br />
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5. Drain on paper towels. I added a little mozzarella cheese to the top of mine and put them in a warm oven to melt. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3sU_Z_cVMjLmqQYhbx9xci09rlENSW05e91HYyXmksyAbCjLt-dQ9vG8thDLn2BNtj7zxjcB2BJtgD6nWZJ9-DuPy__wSfCgpiOKBp-nBQw-m-87w5XsZnQAzDKM1BRtPXABP9LC94w/s1600/P1010754.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3sU_Z_cVMjLmqQYhbx9xci09rlENSW05e91HYyXmksyAbCjLt-dQ9vG8thDLn2BNtj7zxjcB2BJtgD6nWZJ9-DuPy__wSfCgpiOKBp-nBQw-m-87w5XsZnQAzDKM1BRtPXABP9LC94w/s320/P1010754.JPG" width="320" /></a>I used Fresh Market's Linguini for this dish - but feel free to use whichever pasta you like best. Just cook the pasta al dente, and spoon the sauce on top then place one or two - or three :-) - slices of fried eggplant on top of the sauce. <br />
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<b>WINE PAIRING</b>:<br />
I opted for a Ridge Zinfandel for this particular dish. My favorite is the Ridge Geyserville, which is actually a Zinfandel blend, but still spicy (<span class="Apple-style-span" style="font-family: arial; font-size: 14px;">64% zinfandel, 20% carignane, 12% petite sirah, 2% alicante bouschet, 2% mataro). This dish calls for something fruit forward but still a bit spicy.</span><br />
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SALUD!</div>
I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-8496874334929470772012-04-24T14:12:00.000-07:002012-04-24T14:12:29.409-07:00Cheese Plate of the Month - APRILIn 2007, I was treated to a fabulous dinner at Bacchanalia for my birthday. It was a table of girls and when I ordered my dessert (a cheese plate), they laughed at me. Then they tried the cheeses. Generally, at Bacchanalia, they will present two or three choices of each variety: cow, goat, sheep and blue. I chose the following for my birthday cheese, and it is, to this day, one of my favorite cheese plates ever.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jbT1jTuCbEk5Gf5mu1TcBLdVJOGAAS_3SskkliXd8KXrI2Cemqv_AjG3r8m0LLOUcxNgvm_hG5-xLZG2tYxhgg6uo92qqIDRlak1YD8AuJVZoTNvnfk2nlL9A4qyr3MOZenA_MAXf2E/s1600/Screen+Shot+2012-04-24+at+3.02.36+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jbT1jTuCbEk5Gf5mu1TcBLdVJOGAAS_3SskkliXd8KXrI2Cemqv_AjG3r8m0LLOUcxNgvm_hG5-xLZG2tYxhgg6uo92qqIDRlak1YD8AuJVZoTNvnfk2nlL9A4qyr3MOZenA_MAXf2E/s320/Screen+Shot+2012-04-24+at+3.02.36+PM.png" width="320" /></a><b>MONTE ENEBRO</b><br />
Farm: NA<br />
Location: Avila, Spain<br />
Milk: Goat<br />
This one feels like a typical goat cheese, however, it's got the mold that makes blue cheese injected in it. Interestingly, this one starts out creamy and acidic, and is shipped to the US just 21 days after it's been made. As it ages, it becomes more dense, like a goat's milk cheese, but still keeps some of the creamy attributes. It's a very intense cheese, very spicy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaMsRa0L0rAtmHCsrWsNTTowysdKQ3o59o7pAbGeapKIN6IPpvWQ4-syM6lRntl_JCjz9wcK2MoGtPoZl0WlOXnUDglVmCnis9GM8y2De24e8Nh3v6GT_kXnOD2tC2d5gGbdPx0MUs6Y/s1600/Screen+Shot+2012-04-24+at+3.10.19+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaMsRa0L0rAtmHCsrWsNTTowysdKQ3o59o7pAbGeapKIN6IPpvWQ4-syM6lRntl_JCjz9wcK2MoGtPoZl0WlOXnUDglVmCnis9GM8y2De24e8Nh3v6GT_kXnOD2tC2d5gGbdPx0MUs6Y/s320/Screen+Shot+2012-04-24+at+3.10.19+PM.png" width="214" /></a><br />
<b>FOURME D'AMBERT</b><br />
Farm: NA<br />
Location: Ambert, France<br />
Milk: Cow<br />
This is one of France's oldest cheeses, and probably one of the most gorgeous, in my opinion. The milk for this cheese used to come from pastures around the town of Ambert, but now the cheese is made in lots of locations in the Auvergne region. This cheese is pretty to look at. The mold is about 8" tall, the inside is white and marbled, and the outside rind is dark and rustic. It's not crumbly like most "blue" cheeses are; likewise, it's not as "ripe" tasting as Roqueforts can be. It is one of the mildest of blue cheeses, making it likable, if you're just getting into blues. This is a favorite of mine because of its creaminess.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76uPVgA0R4VWcgnO5XH6GUTfKvYxAgb3BvWlIib34ECXL0-dUSvhPAl30mQ6ZKwgvwrrskgoCAFuFllbpB0uBxiIV59kgKzidbGbG_TPg2S2uLml7ip1KzarMVQtqjCZOenSPjp6gmi0/s1600/Screen+Shot+2012-04-24+at+3.03.55+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76uPVgA0R4VWcgnO5XH6GUTfKvYxAgb3BvWlIib34ECXL0-dUSvhPAl30mQ6ZKwgvwrrskgoCAFuFllbpB0uBxiIV59kgKzidbGbG_TPg2S2uLml7ip1KzarMVQtqjCZOenSPjp6gmi0/s1600/Screen+Shot+2012-04-24+at+3.03.55+PM.png" /></a><br />
<b>BERKSWELL</b><br />
Farm: Ram Hall Farm<br />
Location: Berkswell, West Midlands, England<br />
Milk: Sheep<br />
This fruity, nutty cheese is made in these cute "traditional" basket molds (basically a colander!), so their shape and size is distinctive - it looks like a little "pouf"! The flavors are sweet and complex. Depending on the age, it can be moist and creamy or rather firm. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdvGxr2Tqfrpt2O-W6IBMIu-y6rSIurSeKR4pqthgTo2H6YBP-3AW9gF14wjZBWU_G0_GySS8Hh0OSOBXf0Yqe0A3ly9BOdpczKlPPy758wSrZu9Q6LgfRYpTZN2KmNS6XwpflO0GeMs/s1600/Screen+Shot+2012-04-24+at+3.00.51+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdvGxr2Tqfrpt2O-W6IBMIu-y6rSIurSeKR4pqthgTo2H6YBP-3AW9gF14wjZBWU_G0_GySS8Hh0OSOBXf0Yqe0A3ly9BOdpczKlPPy758wSrZu9Q6LgfRYpTZN2KmNS6XwpflO0GeMs/s200/Screen+Shot+2012-04-24+at+3.00.51+PM.png" width="200" /></a><br />
<b>AFFIDELICE</b><br />
Farm: NA<br />
Location: Burgundy, France<br />
Milk: Cow<br />
This is a chablis-washed rind, cow's milk cheese that is similar to the Epoisse (it's actually made by the same Creamery in the Burgundy region of France). It's a soft, creamy cheese - best tried when it's at room temp. While the taste is creamy and rich, the smell is rather pungent (just like the Epoisse). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jbT1jTuCbEk5Gf5mu1TcBLdVJOGAAS_3SskkliXd8KXrI2Cemqv_AjG3r8m0LLOUcxNgvm_hG5-xLZG2tYxhgg6uo92qqIDRlak1YD8AuJVZoTNvnfk2nlL9A4qyr3MOZenA_MAXf2E/s1600/Screen+Shot+2012-04-24+at+3.02.36+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jbT1jTuCbEk5Gf5mu1TcBLdVJOGAAS_3SskkliXd8KXrI2Cemqv_AjG3r8m0LLOUcxNgvm_hG5-xLZG2tYxhgg6uo92qqIDRlak1YD8AuJVZoTNvnfk2nlL9A4qyr3MOZenA_MAXf2E/s1600/Screen+Shot+2012-04-24+at+3.02.36+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jbT1jTuCbEk5Gf5mu1TcBLdVJOGAAS_3SskkliXd8KXrI2Cemqv_AjG3r8m0LLOUcxNgvm_hG5-xLZG2tYxhgg6uo92qqIDRlak1YD8AuJVZoTNvnfk2nlL9A4qyr3MOZenA_MAXf2E/s1600/Screen+Shot+2012-04-24+at+3.02.36+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jbT1jTuCbEk5Gf5mu1TcBLdVJOGAAS_3SskkliXd8KXrI2Cemqv_AjG3r8m0LLOUcxNgvm_hG5-xLZG2tYxhgg6uo92qqIDRlak1YD8AuJVZoTNvnfk2nlL9A4qyr3MOZenA_MAXf2E/s1600/Screen+Shot+2012-04-24+at+3.02.36+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><br />
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Most of these cheeses are made available at your local Whole Foods. If, however, you have the chance to purchase from a cheese purveyor, I'd recommend that route to ensure the freshest, quality cheeses. I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-49091154239441380212012-04-16T20:00:00.000-07:002012-04-24T09:02:38.158-07:00BBQ RIBS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpCmxiv0XItBOmrMl77l7WroGhyphenhyphen8NuJqISfUxSVL5TyYkyxsNwjj_K_VodDbRqtdf8L1UR3FyEf314UDOlrq-0yjh7hcZghyphenhyphencmvXAhC4q0ONGnwuAlxqegEvwFHdKmKfu-PKJ5tA8Mfk/s1600/IMG_2946.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpCmxiv0XItBOmrMl77l7WroGhyphenhyphen8NuJqISfUxSVL5TyYkyxsNwjj_K_VodDbRqtdf8L1UR3FyEf314UDOlrq-0yjh7hcZghyphenhyphencmvXAhC4q0ONGnwuAlxqegEvwFHdKmKfu-PKJ5tA8Mfk/s320/IMG_2946.jpg" width="239" /></a></div>
It's summertime in the South, and that means we're grilling AT LEAST twice a week! There is nothing more comforting to me than smoking something on the grill all Sunday afternoon to end a good weekend. And RIBS are one of my favorites. <br />
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A couple of summers ago, I really got into smoking Baby Back Ribs. So much so that I thought I was going to get a Big Green Egg for Mother's Day. You read it right - a grill for Mother's Day ... Because in THIS house, the mama is the GrillMaster (if you can consider 2 pups for children, I would be the "mama")! But, alas, no Green Egg here. What I have learned is that, while some of my favorite Grillin' Dudes think this piece of culinary toolset is a must for your backyard, I can do exactly what I need to on my charcoal grill that they can do in their expensive Egg. Would I like one? Certainly, if someone was to purchase it, deliver it, build a snazzy table-stand for it and set it up. Do I need one? Not necessarily so.<br />
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For me, the science of it all is best explained in the Summer 2010 issue of <a href="http://www.cooksillustrated.com/" target="_blank">Cook's Illustrated</a> - A very good cooking pub, by the way. If you haven't had the chance to glance at one on the news stand, I recommend it. Always chock full of recipes, equipment reviews, techniques and not a single advertisement, this magazine is a treasure. The key to a perfect smoking environment is building a well measured charcoal fire - in this case, a "modified two-level" fire, where you pile about 75 lit coals on one side of the grill and leave the other side empty - open the bottom vents, and then open the vent where your piggy pieces will be placed to draw the smoke through the grill. Cooking times and procedures will be described in the following recipe instructions.<br />
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INGREDIENTS<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMss-v1uHJKzFg01oR7Tp1Bq-d7iaiXdxXb8-tlNkdimPyvBxUXs1s7lrxSJwyh1xnHy3Kfza2QxBEStcBr_mdsG1VMfXY5xjzVO6yfgoHZik7AkBI9GXTNfemDt3Y3mw3n_ylx2QLSQ/s1600/IMG_2917.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAMss-v1uHJKzFg01oR7Tp1Bq-d7iaiXdxXb8-tlNkdimPyvBxUXs1s7lrxSJwyh1xnHy3Kfza2QxBEStcBr_mdsG1VMfXY5xjzVO6yfgoHZik7AkBI9GXTNfemDt3Y3mw3n_ylx2QLSQ/s200/IMG_2917.JPG" width="200" /></a></div>
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RIBS<br />
2 racks of 2 lb baby back ribs<br />
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BRINE<br />
1/2c table salt<br />
1/2c sugar<br />
Water<br />
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Wood chunks / chips<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkdZepzJ1urpmniV3zcYmWlkw9ZfCzpGclVOEXbJiDOD1hX46S_KHoRpUa-9fmCZFr8PR637b0-l8AR65z8LXMsbxpoWJSSJjw1j8eVMsMtQ74GG8OPbKBJewPLfgzs3Ks33i7oMEgq8/s1600/IMG_2928.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkdZepzJ1urpmniV3zcYmWlkw9ZfCzpGclVOEXbJiDOD1hX46S_KHoRpUa-9fmCZFr8PR637b0-l8AR65z8LXMsbxpoWJSSJjw1j8eVMsMtQ74GG8OPbKBJewPLfgzs3Ks33i7oMEgq8/s200/IMG_2928.JPG" width="200" /></a><br />
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SPICE RUB<br />
1Tbsp & 1tsp smoked sweet paprika<br />
1 1/2 tsp dark brown sugar<br />
1 tsp ground white pepper<br />
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3/4 tsp ground black pepper</div>
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1/2 tsp cayenne pepper</div>
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1 3/4 tsp ground cumin</div>
3/4 tsp dried oregano<br />
1 1/2 tsp chili powder<br />
3/4 tsp table salt<br />
2 Tbsp chipotle powder<br />
1 Tbsp fine ground coffee<br />
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DIRECTIONS:<br />
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Dissolve the salt and sugar in about 4 qts of cold water. Add the ribs. Make sure your container lets you submerge the ribs in the brine. Let the ribs sit in the brine, in the refrigerator for about an hour.<br />
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Soak the wood chips for about 15m, while you mix the spice rub. <br />
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Remove the ribs from the brine and dry completely with a paper towel. Rub the spice mixture all over the ribs and let stand in the refrigerator for about an hour. <br />
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Once you have heated your coals (I use a chimney starter), and put them on your grill in the "modified 2 level" design as described above, place your wood chips on the coals, open your grates and place your cooking grill on top of the coals. Let it heat up for about 5 minutes and scrape it clean with a grill brush.<br />
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Dip a paper towel in canola oil and rub the hot grates. Place the ribs on the cooler side of the grill and pull the cover down. Your grill temp should be about 350 to start, but it will drop down to about 250. This is good because "low and slow" is the name of the game for super melt-in-your-mouth, tender ribs! Cook for about 2 hours, flipping the ribs and changing their position on the grill to be sure they are cooked on all sides, every 30 minutes. Check them for doneness. If your grill has dropped in temperature, they should cook a little longer. Continue to cook the ribs in this manner another hour and a half - or until you can easily pull meat away from the bone. One way to test the doneness, besides taking "samples for the chef", is to check the ends of the ribs. If you can see the bone tips, they should be getting close to done. <br />
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Once they are done, pull them off the grill and transfer to a cutting board. Let rest a few minutes, then cut between the ribs and serve them to your special friends (only "special friends" - this is too much work for just the "ordinary friends"!).<br />
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Accoutrements:<br />
Spicy Black Bean Salad<br />
Cole Slaw<br />
Potatoes au Gratin (with cheese)<br />
Mac & Cheese<br />
Pinto Beans<br />
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Wine Accompaniment: <a href="http://www.chasecellars.com/" target="_blank">Chase Cellars</a>' 2008 Hayne Vineyard Zinfandel - $45 - This wine has an amazingly concentrated fruit flavor because it came from the smallest crop ever noted at Chase. The zinfandel vines at Chase are "old vines" (read: great flavor depth), whcih have been growing on the property since 1903! This great fruit-forward wine has a creamy balance that makes it an excellent pair to these spicy ribs.<br />
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ENJOY!I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-606947588680391502012-03-12T03:16:00.000-07:002012-03-12T03:16:00.277-07:00OLLIE IRENE<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #555555; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">Tried a new place in the 'Ham a few weeks ago when my sweet, sweet cousin, Erin and her ever-so-charming boyfriend were visiting. Erin has recently taken a liking to her knives and wooden spoons, learning everything there is to know about cooking - She's totally soaking it up. Not just trying new recipes, but eagerly jumping into the science of it; which thrills me because it's fun to cook with her, learn from her and teach her new things (and it really made Christmas shopping easy and fun this year!). She's definitely not afraid to try some of the more difficult stuff, either. So when she said she wanted to visit, I felt like we needed to take in something new and innovative. And <a href="http://www.ollieirene.com/" target="_blank">Ollie Irene</a> fit the bill. </span><br />
<span class="Apple-style-span" style="color: #555555; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><br /></span><br />
<span class="Apple-style-span" style="color: #555555; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">Ollie Irene is a fairly new place in Mountain Brook Village here in Birmingham. They've already been nominated for a <a href="http://www.jamesbeard.org/files/2012_JBF_SEMIFINALISTS.pdf" target="_blank">JBA</a> for Best New Restaurant. Since I am fond of the middle-of-the-road eating establishments - Not the white-table-cloth-special-occasion place, and not your average weeknight "joint" - I thought I would share my thoughts about Ollie Irene here. I'm helplessly hopeful that Birmingham has many more of these types of restaurant opening soon!</span><br />
<span class="Apple-style-span" style="color: #555555; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><br /></span><br />
<span class="Apple-style-span" style="color: #555555; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">Atmosphere: Cozy. I like to sit at the bar / chef's counter when I dine out. You get a better feel of the place because there's so much variety there - people eating, people drinking ... people eating AND drinking. You meet new friends quickly. You get to see the kitchen first hand. Ollie Irene's bar is small and part of the restaurant, yet it's kinda tucked in the back corner, so it doesn't feel like you're sitting on a stage in the middle of the place. I could comfortably sit at the bar for cocktails or eat there. The rest of the restaurant is charming. Very relaxed. We had a nice conversation with Anna Lakovitch, one of the owners of Ollie Irene (and wife of Chef Chris Newsome), and sat next to Owner-Chef Chris Newsome's mom while we dined. A very welcoming, friendly place! </span><br />
<span class="Apple-style-span" style="color: #555555; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">Dress: Just like most other Birmingham restaurant - come dressed. You're gonna see your friends!</span><br />
<span class="Apple-style-span" style="color: #555555; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><br />Menu: Good. No, REALLY Good. Well laid out, easy to navigate. Not too much not too little. Just right. <br /><br />Drink List: Let me just say ... Zak Kittle is awesome. Not just because he knows what Amaro IS (kudos, Zak - you might be one of, like, 11 people in the Ham that know!), but because he's a creator of concoctions. First restaurant I've seen in B with true Mixologist (although Zak does not agree with that term - he likes "Bar-Tender"). This is nothing new to the folks at <a href="http://holeman-finch.com/" target="_blank">Holeman & Finch</a> over in the ATL, but Birmingham has been needing to jump on this train. And I'm glad to see it's happening. Our guests tried 5 of the handcrafted cocktails on the list - ALL with rave reviews. We girls had the Valentine - TASTY - and the rose was an exquisite touch, for sure. Definitely my favorite place for a "drink at the bar". When you go, don't miss one of Zak's concoctions. He has a tremendous repertoire of cocktails, prepared with <br /><br />Wine List: I'm a wine snob - Make that a wine snob who could stand to be enlightened sometimes: The list didn't impress me at first; it wasn't until I got home and started looking at the wines online that I realized the choice of about 20 or so glasses is totally grassroots and of boutique quality. <br /><br />Dinner: I don't even know where to begin. Here's what we had (deep breath):<br /><br />For starters ...</span><br />
<span class="Apple-style-span" style="color: #555555; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><br />In House Pork Sausage - Very good<br />Mussels - Can't go wrong here. Great white wine/shallot/butter sauce<br />Boudin Balls - Don't freak out on this one. They are AWESOME<br />Ham Plate - Surryano and cheese. LOVED the Surryano ham (learned something new) but the cheese was dry and not presented well. <br />Oysters - Not on the menu. If they have them when you go - definitely a must.<br /><br />For dinner ...<br /><br />Ricotta Gnocchi - Pumpkin seeds, sage, brown butter and sweet potatoes - very light, very very tasty. Just the perfect portion (because, as you can see, we tried many dishes)<br /><br />Ollie Burger - Well liked. Don't ask them to make changes though - this isn't BK. I'm in the middle of the road on that one - I respect it, if the burger is a speciality. So, if you don't like the way the burger's prepared per the menu, don't ask for it - it's an insult to the chef. Just get something else. There are plenty of options.<br /><br />Pub Breakfast - THE BEST of ALL - In short, egg coddled in the herbed cream with ham. The egg was so delicate and delish - I wanted more than one bit, but this was my guest's dinner. Just thinking about it ... I believe I will have this for dinner tonight. <br /><br />Catfish - pan friend to a nice golden brown; tasty sauce; "two thumbs up with a snap"<br /><br />Fall Greens - YUM. Great flavor. Great spice<br /><br />Pub Fries - Fried chunks of potato wonderfulness, with sea salt and a tasty sauce. A MUST HAVE<br /><br />For dessert:<br />I always have the cheese plate. This one was ordinary. Nothing too difficult here - Since this is a menu item and they call it a "Artisanal Cheese Plate", I felt they could take some chances on this one. For starters, we have some fabulous cheese being made right here, in Alabama. I'd recommend two words to the folks at Ollie Irene: <a href="http://www.amazon.com/Cheese-Primer-Steven-Jenkins/dp/0894807625" target="_blank">Cheese Primer (by Steven Jenkins)</a>. The accompaniments were really good though. They did a fine job with that - Kudos on creativity. <br /><br />Yes. It's in a 60's strip mall - but that's just how we roll here in the 'Ham. Think about the fabulous establishment next door - a CLASSIC - Smith's Variety. The folks at Ollie Irene are in good company, and I hope they're here to stay.</span><br />
<span class="Apple-style-span" style="color: #555555; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><br /></span>I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-29321002196427950542012-03-09T09:02:00.000-08:002012-03-09T09:13:01.252-08:00PLAZA BLANCA CHILI<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVP8PwbPyrt4q6v2imqIopReW4P02-YI5jktFv33NB0cPmvk8eJEp90FmA7DxNmzrrC5UsgU7ytl7yjlfzz4jFhrEouS7teSV9umzaV2aMMwimnjte24UypVEUdAdmL0oeFjHiuCPyACs/s1600/IMG_2845.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVP8PwbPyrt4q6v2imqIopReW4P02-YI5jktFv33NB0cPmvk8eJEp90FmA7DxNmzrrC5UsgU7ytl7yjlfzz4jFhrEouS7teSV9umzaV2aMMwimnjte24UypVEUdAdmL0oeFjHiuCPyACs/s320/IMG_2845.jpg" width="239" /></a>This recipe is named after Plaza Blanca near Abiquiu, NM. Some of the ingredients in this recipe were purchased at a little filling station called Bode's General Merchandise Deli & Bakery, which is just a few miles from Plaza Blanca on Highway 84. It's a great day to have a hike at Plaza Blanca and then stop by Bode's for a sandwich or burrito. On my annual excursion to NM, I stock up on pinto beans, spices and posole from Bode's, which is quite revered, not only by the locals but also some individuals in the cooking publication industry.<br />
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In 2008, Sarah Karnasiewicz, the then Senior Editor of <i>Saveur Magazine </i>stumbled through the Land of Enchantment visiting the best "<a href="http://www.saveur.com/article/Recipes/Filling-Stations" target="_blank">filling stations</a>" - service stations which also provide quite the culinary surprise. One of the filling stations she found most impressive was Bode's, where she obviously tasted the cheeseburger, exclaiming "Bode's may make the world's best cheeseburger: a half pound of ground steak smothered in fresh New Mexico green chilies" in the <a href="http://www.saveur.com/gallery/New-Mexico-Road-Food/12" target="_blank">photo</a> section of the article.<br />
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True, they have some good grub, but they also carry (and will ship to you) some of the special spices and chilies needed to make this fabulously fresh and spicy dish.<br />
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INGREDIENTS:<br />
2 T Extra Virgin Olive Oil<br />
1 T bacon grease<br />
2 jalapeños, minced<br />
2 Anaheim chilies, roasted, peeled and chopped<br />
2 Poblano chilies, roasted, peeled and chopped<br />
1 yellow onion, chopped<br />
1 small head of garlic, minced<br />
3/4 lb ground turkey<br />
3/4 lb ground pork<br />
1/2 lb Italian sausage; squeezed from the casings<br />
1 t hot paprika<br />
1 1/2 t ground cumin<br />
1 t ground coriander<br />
1 t cayenne pepper<br />
1 t garlic powder<br />
1 T chipotle powder<br />
1 t kosher salt<br />
1 t freshly ground black pepper<br />
24 oz plum tomatoes<br />
2 T tomato paste<br />
2 c chicken stock<br />
1 c dried pintos<br />
2 (15.5 oz) cans kidney beans, with juice<br />
12 oz dark brown beer<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMoSeyXa_OUatGe3y5RPztHbgkA4ZCtHderCgr4TqpZxQiiac-_cWYUs47lSoQP2RJ6nGj6KmutmD5SnVhmmzME8o6C61h85y2Fn9b4E4_TUWSbHU7crn_qYz6Epqy0CEW5yf2k2qzX4/s1600/IMG_2835.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMoSeyXa_OUatGe3y5RPztHbgkA4ZCtHderCgr4TqpZxQiiac-_cWYUs47lSoQP2RJ6nGj6KmutmD5SnVhmmzME8o6C61h85y2Fn9b4E4_TUWSbHU7crn_qYz6Epqy0CEW5yf2k2qzX4/s1600/IMG_2835.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMoSeyXa_OUatGe3y5RPztHbgkA4ZCtHderCgr4TqpZxQiiac-_cWYUs47lSoQP2RJ6nGj6KmutmD5SnVhmmzME8o6C61h85y2Fn9b4E4_TUWSbHU7crn_qYz6Epqy0CEW5yf2k2qzX4/s1600/IMG_2835.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeMoSeyXa_OUatGe3y5RPztHbgkA4ZCtHderCgr4TqpZxQiiac-_cWYUs47lSoQP2RJ6nGj6KmutmD5SnVhmmzME8o6C61h85y2Fn9b4E4_TUWSbHU7crn_qYz6Epqy0CEW5yf2k2qzX4/s200/IMG_2835.jpg" width="149" /></a><br />
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DIRECTIONS:<br />
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(1) In a large stockpot over medium-high heat, melt bacon grease with the olive oil. Add jalapeño, chilies and onion, and cook until caramelized - about 5-7 minutes. Add garlic and sauté until fragrant (1minute at the most because garlic burns quickly and then your dish is ruined).<br />
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(2) Time to add the meat. Add the turkey and let it brown in chunks. Then add the pork and the italian sausage, taking care not to break up the chunks of turkey. Brown all the meat - about 7 minutes<br />
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(3) Add paprika, cumin, coriander, cayenne, garlic powder, chipotle, salt & pepper. Stir and cook for about 1m. Then add tomatoes and tomato paste and stir for 2 minutes.<br />
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(5) Add chicken stock, beer and beans and bring to a boil. Turn down to a simmer and cook for about 2 hours, stirring occasionally.<br />
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Serving Suggestions:<br />
Serve over rice<br />
Serve with a dollop of sour cream and shredded cheddar<br />
Serve with <a href="http://www.blogger.com/blogger.g?blogID=667548605795299760#editor/target=post;postID=7640618371224784901" target="_blank">Jalapeño Cornbread</a><br />
Cocktail Accompaniment: Your favorite Mexican beer - Ours is Victoria (at the moment)I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-56508724753823321212012-03-07T16:40:00.000-08:002012-03-07T16:40:30.219-08:00BREAD<br />
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Who doesn't want to learn how to bake bread? And who is terrified of making it? It always seems like such a process! And I even have this book, <a href="http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688" target="_blank">The Break Baker's Apprentice</a>, that's supposed to make it so much less overwhelming. BUT ... ALAS! A simple recipe does exist ... and this recipe is going to give you a new outlook on baking bread. This isn't some bland, boring bread, either. It's real bread (and I'm a bread snob - when I moved to Birmingham 16 years ago, I would bring bread home with me from Atlanta when I'd visit). It makes fabulous toast, awesome grilled cheese sammies and the very best crostini, when sliced real thin and topped with olive oil, goat cheese from <a href="http://www.bellechevre.com/index.php" target="_blank">Belle Chèvre</a> and prosciutto. <br />
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<a href="http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688" target="_blank">The book</a>, by the way, is THE best book for anyone wanting to learn to bake bread. It's got great step by step instructions and it takes the time to explain the science of it all - and bread baking truly is a "science".<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtSv8PuHKFK5ovEtTjNGvmmj4dWQqSm6_jURis8cZYzalZj_LH6a95k7pFNqE9G9pGAHfvbH_S1-o4mJdGNt0k9g7zNM7i28jHxK_w3vaC2wohjEMiV6-ICLP5mxenzfuE7FrqxE1Dgk/s1600/IMG_2807.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtSv8PuHKFK5ovEtTjNGvmmj4dWQqSm6_jURis8cZYzalZj_LH6a95k7pFNqE9G9pGAHfvbH_S1-o4mJdGNt0k9g7zNM7i28jHxK_w3vaC2wohjEMiV6-ICLP5mxenzfuE7FrqxE1Dgk/s320/IMG_2807.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">YES! That's all there is!!</td></tr>
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INGREDIENTS:<br />
3 cups all purpose flour, plus more for dusting<br />
<div class="MsoNormal">
¼ teaspoon dry active yeast</div>
1¼ teaspoon table salt<br />
1½ cups water<br />
Cornmeal<br />
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DIRECTIONS:<br />
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(1) Whisk flour, yeast and salt in a bowl. <br />
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(2) Gradually add the water. You will have a wet, sticky dough. Don't flip out - It's supposed to be like this.<br />
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(3) Cover the bowl with a tea bowl and let it rest in a warm place for 12 hours (and up to 24 hours). The tough will rise a bit and you will know it's ready when you see bubbles all over the surface. <br />
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(4) Flour a work surface with your handy work surface flour-er, and dump the bread out onto the surface. Sprinkle a little flour over it and fold it over once or twice on itself. Cover with a tea towel and let it rest for 15 minutes. </div>
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(5) Flour your hands just enough to keep the dough from sticking, and using your hands, shape the dough into a ball. <br />
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(6) Coat a cotton towel with finely ground cornmeal, and place the dough ball in the middle of the towel, seam side tucked under, and cover and let it right for about 2 additional hours. You will see that the dough will double in size. </div>
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(7) About half an hour before the dough is ready, heat an oven to 450F and put an 8 qt cast iron pot or dutch oven in the oven to heat. When the dough is ready, turn it out, into the pot, seam side up. Shake the pot so the bread settles evenly. </div>
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(8) Bake the bread for 30 minutes with the lid on. Remove the lid for the last 15-30 minutes. The bread is ready when it is nicely browned. </div>
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<br />I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-953392451656620912012-02-18T16:45:00.000-08:002012-04-16T09:28:18.538-07:00CHEESE PLATE OF THE MONTH - FebruaryI know it's been some time ... my life as an IT program manager has kept me super busy, and the holidays took me by storm. Which really is an interesting statement, in itself, even for me to comprehend, considering that I did not DO anything for Christmas this year. No real planning, and didn't take the effort to decorate the house or anything "Christmas-y" like that. And, yes, it is kinda sad because I love to decorate for Christmas - the whole house ... Greenery in every room ... and we have a pretty nice shin-dig of a cocktail party. Then I bake cookies and treats for friends, and all that sort of stuff, but this year, I just wasn't feeling it.<br />
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Do not fear - I have been collecting lots of recipes and pictures of those recipes in the making to share, I just need to take the time to put it all together - so it WILL be coming to you. I promise. Thanks for keeping up with me.<br />
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One thing I set out to do with this blog was not just to provide recipes and pictures, but also to be a little informative on some of my favorite topics like wine and cheese. This past weekend, my best friend from Atlanta came for a visit and she stopped in to see my friend, <a href="http://timthecheeseman.wordpress.com/" target="_blank">Tim Gaddis</a> at <a href="http://www.starprovisions.com/" target="_blank">Star Provisions</a> to pick up a package before she left the Big City. It's habit now, for me to stop in on my way home from Atlanta to bring special cheeses that we can't get here (no, not even at the Whole Foods) to share with friends in Birmingham. But it's a REAL treat when I can call Tim and say, "hey - 2 of us tonight - Elle's picking it up on her way over. Pick out something fabulous for us girls!". Never fails - The package is spot on every single time. I feel like a princess that I can call in an order like that 150 miles away! <br />
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Granted, Tim knows what I like. He always shares something regional, if not Georgian, with me, and always pairs the picks with a nice chutney or jam from Star Provisions. Last weekend was no exception - I even got a hearty bread to go with it all (and the leftovers made some really fabulous toast Sunday morning!)<br />
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This is what was on my cheese plate this weekend:<br />
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<b>BIG WOODS BLUE</b><br />
Farm: <a href="http://www.shepherdswayfarms.com/" target="_blank">Shepherd's Way</a><br />
Location: Nerstrand, MN<br />
Milk: Sheep<br />
I LOVE blue cheese. And this one was awesome. It's a creamy and sharp (it's a semi-firm), kinda tangy, and clean. Made from vegetarian rennet and aged for 3-4 months. .<br />
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<b>COPPINGER</b><br />
Farm: <a href="http://sequatchiecovefarm.com/" target="_blank">Sequatchie Cove Farm</a><br />
Location: Sequatchie, TN<br />
Milk: Cow<br />
This family's cheeses are made from their very own raised herd of French dairy cows, Montbeliard and Tarentaise, and Jersey cows. This one is an Alpine-style cheese named for a Swiss colony that was established in TN in the 1800s. <br />
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<b>ELLINGTON</b><br />
Farm: <a href="http://www.ashevillecheese.com/" target="_blank">Looking Glass Creamery</a><br />
Location: Near Asheville, NC<br />
Milk: Goat<br />
Creamy, aged - The rind is ashed - that sort gives it a taste of truffles. I let it sit for about an hour ... and it started oozing ... creamy oozing goat cheese. TASTY! It's almost a little sweet. This one is pretty to look at - it's a pyramid of goat cheese ... Cut it open and let it warm just a little bit -It's like art on your cheese plate! <br />
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<b>TOMA</b><br />
Farm: <a href="http://pointreyescheese.com/" target="_blank">Pt Reyes Farmstead</a><br />
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Location: Pt Reyes, CA</div>
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Milk: Cow</div>
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All of their cows are organic grass-fed, so their cheeses tend to have a "grassy" taste, which can be tangy. This one is a semi-hard cheese, but buttery to taste. While I could have eaten the whole thing alone, I have kept some of it because texture of this cheese lets me believe that it would be good melted on a grilled cheese sandwich.<br />
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Give Tim a <a href="http://www.starprovisions.com/" target="_blank">call</a> - he can put a plate just like this together for you. And if you're not close to Atlanta, get on his list for the Cheese Club. <br />
<br /></div>I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-52698365373827405752011-11-07T10:02:00.000-08:002011-11-07T10:02:58.090-08:00Biscuits & Gravy (Tomato Gravy)<div class="separator" style="clear: both; text-align: center;">
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The term "tomato gravy" comes from the Florida Crackers' version of Red-Eye Gravy with tomatoes and a roux added. Red-Eye Gravy is typically made from the drippings of the ham and a little coffee mixed (1:1 ratio). the following recipe combines the best of it all. </div>
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INGREDIENTS:</div>
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3 Slices of <a href="http://www.smithfield.com/" target="_blank">Smithfield Country Ham</a></div>
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5 Tablespoons salted Butter</div>
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1/4 cup flour</div>
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1/2 cup water</div>
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1/3 cup canned tomatoes with 1/4 cup of their liquid</div>
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1/4 cup coffee (OPTIONAL)</div>
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Salt & Pepper</div>
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DIRECTIONS:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_rEo88IUsgU-fYM9uQpondbMWoKgRlxyBXH4xUXlRjNbYYYg8Y0ZlcloNT5Ch9o1RqufFBIWHU1RyDczWaqsvk114ha6ws4nq0CWCtfYDjWwPsPaJQX1xlqOdlMt7HjNVxI9WP1m_ws/s1600/IMG_2180.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_rEo88IUsgU-fYM9uQpondbMWoKgRlxyBXH4xUXlRjNbYYYg8Y0ZlcloNT5Ch9o1RqufFBIWHU1RyDczWaqsvk114ha6ws4nq0CWCtfYDjWwPsPaJQX1xlqOdlMt7HjNVxI9WP1m_ws/s200/IMG_2180.JPG" style="cursor: move;" width="148" /></a>(1) In a medium size saute pan, brown Smithfield Country Ham slices over medium heat, turning as needed. Cook the ham until both sides have a nice brown "crust", and the pan shows a little brown on the bottom. Remove ham when done, to warm plate.</div>
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(2) Add the butter to the pan, and melt over medium heat until the foam is gone. While the butter is melting, scrape the bottom of the pan lightly to remove anything left in the pan from the ham (don't worry of you don't get much stuff fro the bottom of the pan, it will all come off later in the process).</div>
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(4) Add a 1/4 cup of flour to the melted butter, stirring as you add it. (Yes,you are making a roux...). Brown the flour in the melted butter until it is light brown, just cooking the flour, making sure that no lumps remain.</div>
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(5) Add 1/2 cup of water to the roux, and mix well - scraping the bottom of the pan to be sure that everything is integrated into the liquid. The water will evaporate fast, so don't be afraid to add more water to achieve the consistency that you want from your gravy.</div>
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(6) Add 1/3 cup canned tomatoes that have been rough chopped, along with 1/4 cup of the tomato liquid from the can.</div>
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(7) Add a scant 1/4 cup of coffee here if you wish to use it. Cook for 3-5 minutes, mashing the tomatoes with a wooden spoon - you want the tomatoes to be well incorporated into the gravy, but not pureed. </div>
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Salt and Pepper to taste - I like LOTS of coarse ground black pepper in this !</div>
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Adjust consistency as needed by adding water or increasing heat - depending on whether your gravy is too thin or too thick for your taste.</div>
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<span class="Apple-style-span" style="font-family: Helvetica;">PRO TIP: Once you have cooked the flour to the desired degree of "brown-ness" (remember, you just want to cook the "raw" taste out of the flour), its all about achieving the consistency you want - so just add water if its too thick, and turn up the heat if its too thin. Don't sweat it from this point.</span></div>
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</div>I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-23881649821781658552011-10-31T12:55:00.000-07:002011-10-31T12:55:11.536-07:00The BEST Restaurant in Napa<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">First things first ... Yes, I'm from there. Yes, Michael Chiarello is my chef "idol". Yes, I have all of his cookbooks, and I even use them. And, yes, if you must know, I still DVR every Easy Entertaining and Napastyle and save them for hours of enjoyment on Saturday afternoons! For goodness sake, the guy serves "grits" at this place - who doesn't love an Italian who serves grits? (OK, he calls them polenta on the menu, then he brings them to your table and, having been forewarned of where you're from, he calls them "grits").</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">I LOVE food, and was not going to miss a to visit this place - it's one of only two places I made reservations for - when I was last in San Francisco. Just the chance of getting to dine at <a href="http://botteganapavalley.com/">Bottega</a> was enough for me, so the rest was completely over the top. And I think, what better time than today, after watching the <a href="http://www.foodnetwork.com/the-next-iron-chef/">Next Iron Chef - Super Chefs</a> last night to share this!</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAZH6ueb7WphQFgmk3p1hRoKPg-GE5ck4n5FAV05VC3Yk03KrgfAZyPHsR-cLCQzkwbtIjcbWd1CSxn-tVBJ9iWrFsZSqe8vgIySAvhMLYO-5EpMWecSfJTCW18uTNU-BuA2nqzksDJ4/s1600/BOTTEGA1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAZH6ueb7WphQFgmk3p1hRoKPg-GE5ck4n5FAV05VC3Yk03KrgfAZyPHsR-cLCQzkwbtIjcbWd1CSxn-tVBJ9iWrFsZSqe8vgIySAvhMLYO-5EpMWecSfJTCW18uTNU-BuA2nqzksDJ4/s640/BOTTEGA1.png" width="640" /></a><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">As one of my "must dos" for a recent trip to CA and the wine country, I was so excited to have the opportunity to eat at Bottega. From the moment we walked in, until we were leaving the parking lot, where Chef Chiarello greeted us again and asked how our experience was, this was a most memorable evening. <br /><br />The service is superb. Chef Chiarello and his staff go out of their way to ensure your comfort. The wine list is terrific, with wines ranging all over the board in price. Understanding that we don't get quite the selection in Birmingham as one might in CA, (and prepared to pay dearly to have a taste of things we don't get at home) I was particularly impressed that our wait staff actually recommended something that wasn't at the top of the $ scale. It was quite refreshing. <br /><br />With respect to the food, I couldn't possibly pick one thing out that I loved the best - it was all awesome. The gnocchi, the salad, the desserts ... Everything was so fresh, the highest quality, and impeccably prepared. I would, however, tell you not to miss the Polenta Under Glass! Or the Chocolate Hazelnut Molten Cake ... don't miss that either. <br /><br />The entire experience was fabulous. Chef Chiarello greeted us at the table a few times during dinner. He was so pleasant and made us feel as if we were the only people dining in his establishment that night. The next day, while shopping at his <a href="http://www.napastyle.com/">Napastyle store</a>, we decided to have a glass of wine at the bar at Bottega. Chef Chiarello was right there - actually having a coffee cupping at the time - and made us feel comfortable at his bar with great conversation. More times than not, a "celebrity chef" is not involved in his/her restaurant. I can assure you, barring the final rounds of The Next Iron Chef - Super Chef, he's going to be there with his hands on your food, making sure that everything coming out of that kitchen passes his tests. <br /><br />Not only can you not go wrong eating here - this needs to be on your destination list in Napa. You will not regret it.</span></span>I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-15296557965532658772011-10-25T10:22:00.000-07:002011-10-28T08:11:45.823-07:00Biscuits & Gravy (Biscuits)<div class="separator" style="clear: both; text-align: center;">
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Biscuits. The perfect southern breakfast staple (add some grits and a piece of meat, and it can be "dinner" at my house!). They're warm and fluffy, the ultimate comfort food. They can be sweet and salty, both at the same time (a nub of salted butter and a drizzle of wildflower honey for me, please). Then you can take the biscuit to a whole new level - it can envelop a piece of sausage, or ham, or a chicken tender and be called a sandwich. It can be sliced open, and alternately layered with strawberries and cream, and then topped with a dollop of cream, and it's dessert. They're pretty darned universal, come to think of it. <br />
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Making biscuits is a skill that all cooks should master. No. 1 rule - keep the wet and dry ingredients separate until just before you're ready to bake them. I have been making biscuits for a number of years, and this recipe is, by far, fail-safe and the TASTIEST!</div>
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INGREDIENTS</div>
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4 cups all purpose flour</div>
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4 tsps baking powder</div>
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1 tsp baking soda</div>
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1 tsp salt</div>
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12 tbsp cold, unsalted butter, cut into 1/2" cubes (or something that resembles that)</div>
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1 1/2 cups buttermilk</div>
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1/2 cup heavy cream</div>
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DIRECTIONS:</div>
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Preheat oven to 450 degrees F.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrZLVzNQEiBdXByg2d6U0XmA3fNihWYx_VbtmPL-27UvpX9HFvrj0kNBUpUWLVQ5d5dfG9a2ul2nWv2unJhum7lEVFxqo_QTC4Ka4y8EfbXKh33g5lWulMEYxpWdmnOYS0qrJR0Cll1c/s1600/IMG_2161.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrZLVzNQEiBdXByg2d6U0XmA3fNihWYx_VbtmPL-27UvpX9HFvrj0kNBUpUWLVQ5d5dfG9a2ul2nWv2unJhum7lEVFxqo_QTC4Ka4y8EfbXKh33g5lWulMEYxpWdmnOYS0qrJR0Cll1c/s320/IMG_2161.JPG" style="cursor: move;" width="238" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-os1VCoisJQ0p-Xl8q94EAodeM4JXf93XAhxxj4aIWvospQ00eO-7LQMDW0zst9MaQT_NsQX5dDkn3hhbIQsF5OZJb0hyv0ezeyK1lWlQNFF1I4tsd9e5qr9KOoP8VTQkYIzEUyQKwQ/s1600/IMG_2163.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1-os1VCoisJQ0p-Xl8q94EAodeM4JXf93XAhxxj4aIWvospQ00eO-7LQMDW0zst9MaQT_NsQX5dDkn3hhbIQsF5OZJb0hyv0ezeyK1lWlQNFF1I4tsd9e5qr9KOoP8VTQkYIzEUyQKwQ/s320/IMG_2163.JPG" style="cursor: move;" width="238" /></a>(1) Cut the butter into small chunks and put it back into the fridge. This is important because it's the cold butter that's going to make your biscuits flaky.</div>
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(2) Combine the dry ingredients, add the chilled butter, and work it in until it looks like coarse cornmeal (use a pastry cutter or knives). <br />
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(3) Add the buttermilk, and stir just to combine. Form the dough into a "blob" in your bowl ...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZ2JuumfcuYLRygZcuDEcABS5KT3q-AsAH0J3O0mMTBlJKt8g6QaKLi7gbSCwz1u0XW4OXwG23Ojzf56gtztAennJjPBN8IsAlbNbAQpQtMyMfOVkri1zaEYhTzHOctMuGUk8BP8Xb6E/s1600/IMG_2166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZ2JuumfcuYLRygZcuDEcABS5KT3q-AsAH0J3O0mMTBlJKt8g6QaKLi7gbSCwz1u0XW4OXwG23Ojzf56gtztAennJjPBN8IsAlbNbAQpQtMyMfOVkri1zaEYhTzHOctMuGUk8BP8Xb6E/s200/IMG_2166.JPG" style="cursor: move;" width="148" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpObDG5GnvtuHBDsceiIib_RF4bymGvhXtzM3dTBuWCEiYWWvt5DvG6aISTceccVF-Kn5KeHsIxBT2NB-uSbTzD5-51vttySNikxSwyDZftRiny6Vfx9t0ijCw8Yg_i8vTK2xcZenIzZY/s1600/IMG_2164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpObDG5GnvtuHBDsceiIib_RF4bymGvhXtzM3dTBuWCEiYWWvt5DvG6aISTceccVF-Kn5KeHsIxBT2NB-uSbTzD5-51vttySNikxSwyDZftRiny6Vfx9t0ijCw8Yg_i8vTK2xcZenIzZY/s200/IMG_2164.JPG" style="cursor: move;" width="148" /></a> <span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLa6shjcEeNZn87BoDdj-3NCTy7x-0f7SgWLfAkZXzK8-XTdBbK1f9ycl9LCwd5-JAWRh87pvzooSdOAlYxYeLJUjpZWEl1aOstHhczt5OHMQIetuhA_OsOrSYMzrrn_huN5leuvWPIHA/s1600/IMG_2169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLa6shjcEeNZn87BoDdj-3NCTy7x-0f7SgWLfAkZXzK8-XTdBbK1f9ycl9LCwd5-JAWRh87pvzooSdOAlYxYeLJUjpZWEl1aOstHhczt5OHMQIetuhA_OsOrSYMzrrn_huN5leuvWPIHA/s200/IMG_2169.JPG" style="cursor: move;" width="148" /></a></span></div>
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(4) Dump the blob of flour, butter and buttermilk mixture on a well floured work surface. Gently work the mess into a smooth dough. You can see the progression above - this was done by mounding and patting and then kneading - but not too much. You don't want to handle the dough too much - it will get tough and the butter will melt from the heat of your hands and then you won't have flaky biscuits. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvXKYHnEJ-dWagn4qjkmZFDpMSufCK1lDRQYvzedcB6ly23H0L0SyXpkhnuSkYpOTbjXVxsTfqHe9aYTI9Ld2hR1uWHEtRSaLIZ8Jszv5HzqYxCt11PdS3DdE-Dls6xEV8tXN3ySXlvQ/s1600/IMG_2170.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvXKYHnEJ-dWagn4qjkmZFDpMSufCK1lDRQYvzedcB6ly23H0L0SyXpkhnuSkYpOTbjXVxsTfqHe9aYTI9Ld2hR1uWHEtRSaLIZ8Jszv5HzqYxCt11PdS3DdE-Dls6xEV8tXN3ySXlvQ/s200/IMG_2170.JPG" width="148" /></a>(5) Once you have it looking about like the last photo above, roll the dough to 1/2"(+) thickness. Now it's time to cut them out. You can use a cookie cutter or a drinking glass, or you can use a knife to cut squares (I've been told that's pretty traditional in the south). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYRUSjY9fFLi1YCxBe2zahYKVCA9wef60YYqXo2i9sFy-noPMR44doySeE8KECYNYaom4SX9XeV0RHMfYag1By2E8_al5aclHQGazps96qDxKJZ4DlTsz4nnxiAEEGoRew830w6-phVyg/s1600/IMG_2177.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYRUSjY9fFLi1YCxBe2zahYKVCA9wef60YYqXo2i9sFy-noPMR44doySeE8KECYNYaom4SX9XeV0RHMfYag1By2E8_al5aclHQGazps96qDxKJZ4DlTsz4nnxiAEEGoRew830w6-phVyg/s320/IMG_2177.JPG" width="238" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthDvwILNZrCmuGET4ADdWJ4tEnvL1dH7iQcvLyY-FN8L_I94wThY1TzqJx-ADw3YFAz4mVj7Jr0gkdTnBXwn961shAr4cZC4lQJdPFuNkun64gWGAxfW5KTEaM60w0xMFVC3SdJjw_pM/s1600/IMG_2174.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthDvwILNZrCmuGET4ADdWJ4tEnvL1dH7iQcvLyY-FN8L_I94wThY1TzqJx-ADw3YFAz4mVj7Jr0gkdTnBXwn961shAr4cZC4lQJdPFuNkun64gWGAxfW5KTEaM60w0xMFVC3SdJjw_pM/s320/IMG_2174.JPG" width="238" /></a>(6) Lay the biscuits out on a parchment lined baking sheet, and brush the tops with a little heavy cream (or half and half), then sprinkle with cracked black pepper - not too fine and not too coarse.<br />
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Bake for about 12-15 minutes or until they're golden. <br />
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Who could resist this? Add a little butter, some honey, or homemade blueberry-lavender preserves and a tall glass of milk, and you have HEAVEN!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVXwRZPALLVgZbkPOOfT99-qiye76yNP1Zl8Q9E6qVpeXWdqvQWz226Z6nU4CP75uW5P1iXep9ZSvVanMlnSdKc96Iw9k_VAHibhP7QVAjoms08Cy_0GXF8pa8OG0AmABrgV6vVJJGF0/s1600/IMG_2188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVXwRZPALLVgZbkPOOfT99-qiye76yNP1Zl8Q9E6qVpeXWdqvQWz226Z6nU4CP75uW5P1iXep9ZSvVanMlnSdKc96Iw9k_VAHibhP7QVAjoms08Cy_0GXF8pa8OG0AmABrgV6vVJJGF0/s400/IMG_2188.JPG" width="400" /></a></div>
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Then there's always a little treat for the chef. I usually take the scraps of the cut out dough and shape them into little rounds - they're for me to pop in my mouth (or to give my kitchen helper/cleaner-upper, Sunshine the Beagle)<br />
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<tr><td class="tr-caption" style="text-align: center;">Chef's Treat (baby biscuit with cheese)</td></tr>
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NEXT UP: Tomato Gravy!</div>I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-69425601078246117002011-10-17T06:44:00.000-07:002011-10-24T06:45:03.312-07:00Turkey Orecchiette<div class="separator" style="clear: both; text-align: left;">
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This is a perfect week night dinner. Quick & easy, two pans, and incredibly tasty.</div>
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INGREDIENTS:</div>
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1 box baby Arugula</div>
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1 lb ground turkey</div>
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1 lb orecchiette pasta (or any similar pasta: farfalle, for example)</div>
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2 Tbsp olive oil</div>
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1 Tsp red pepper flakes</div>
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3 garlic cloves, minced</div>
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Grated Parmesan (about 1/2c)</div>
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DIRECTIONS:</div>
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There are so many variations to this recipe. Use spinach or any other spicy greens. Instead of turkey, use ground pork, or even ground beef (just don't need to use so much olive oil).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVVtEvyOyJq8UEQFlI3dMeXe_-b73RrC6_8dSz_z388RRIWfLebXuFK67mVK5TZEMZ-bSJfLk93xwbT9ZsBGL0gKQLZA9pgjomO-b4AfZ8je5-ywTHUnWyTIwvmz3bdUZHPW4jme4Ypk/s1600/photo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVVtEvyOyJq8UEQFlI3dMeXe_-b73RrC6_8dSz_z388RRIWfLebXuFK67mVK5TZEMZ-bSJfLk93xwbT9ZsBGL0gKQLZA9pgjomO-b4AfZ8je5-ywTHUnWyTIwvmz3bdUZHPW4jme4Ypk/s200/photo.jpg" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEivOIQzxTJV-3Vr48tHNAWC7u6e1kbqefriuX3dq09FTuyWwaSp8WubhgORzacx2usCXlobLpnRUdhnRcPv7fQuVOgQRNAzqOEV-XT0SOqKBmLEppSQMICPw1uGbKp5v4LLi7M1KFgxc/s1600/photo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEivOIQzxTJV-3Vr48tHNAWC7u6e1kbqefriuX3dq09FTuyWwaSp8WubhgORzacx2usCXlobLpnRUdhnRcPv7fQuVOgQRNAzqOEV-XT0SOqKBmLEppSQMICPw1uGbKp5v4LLi7M1KFgxc/s200/photo.jpg" width="149" /></a>(1) Bring a large pot of water to a boil and add salt. Add the arugula and cook for just 2 minutes (until the arugula begins to wilt, see pic at right). Immediately remove the arugula from the boiling water with a slotted spoon into a cold water bath to stop the cooking. Bring the pasta water back to a boil, add the pasta and cook according to directions. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JxtPj6CJ1HVkA9VM3ZG6mYA7SBNsAAzVh4AjfKmsWrAVN7Z5Jffys-qRGsXNdXnJoXq6Yc-kvCK76Df5zhjRoJUhLMxlHja-1aE-jgsvTtyoXmahNHO3bKWbCO82LZqug6c6Kpj1no0/s1600/photo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JxtPj6CJ1HVkA9VM3ZG6mYA7SBNsAAzVh4AjfKmsWrAVN7Z5Jffys-qRGsXNdXnJoXq6Yc-kvCK76Df5zhjRoJUhLMxlHja-1aE-jgsvTtyoXmahNHO3bKWbCO82LZqug6c6Kpj1no0/s320/photo.jpg" style="cursor: move;" width="239" /></a>(2) While your pasta is cooking, add olive oil to a saute pan. THIS IS A KEY STEP. Ground turkey does not have much fat in it. In order to get your meat to brown nicely, you need to add some fat to the pan, I use about 2 tablespoons to start, then when it's all browned, add a little more. </div>
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(4) Drain the pasta, reserving about 1/4 cup of the water. Add the pasta back into the large pot and add the sausage & arugula mixture and, finally, the parmesan. You can add the reserved liquid, as needed - it just makes it easier to stir, and creamier when you add the parm in. </div>
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ENJOY!!</div>
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<br /></div>I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-76406183712247849012011-10-03T07:54:00.000-07:002011-10-03T07:54:21.098-07:00Jalapeno Cornbread<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GNv-Z3q9z908jzMF0TyDCUegmT3d6AQT2UYzlXTqL4JivMc6uWGC4jZ5KEi7B775x0IOO3XQWwQQKemdOYtWVaOgiOSoaPCamNJB0kXxxJbNcTlFS_yDLWwGhijCJyS0saHYDNnmKVI/s1600/IMG_2017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GNv-Z3q9z908jzMF0TyDCUegmT3d6AQT2UYzlXTqL4JivMc6uWGC4jZ5KEi7B775x0IOO3XQWwQQKemdOYtWVaOgiOSoaPCamNJB0kXxxJbNcTlFS_yDLWwGhijCJyS0saHYDNnmKVI/s400/IMG_2017.JPG" width="295" /></a></div>
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INGREDIENTS:</div>
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3 cups cornmeal</div>
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1 teaspoon baking powder</div>
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1 teaspoon baking soda</div>
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2 teaspoons salt</div>
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1/2 teaspoon fresh ground pepper</div>
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2 large eggs, beaten</div>
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3 cups buttermilk</div>
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10 tablespoons melted butter</div>
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<span class="Apple-style-span">4 </span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">jalapeños</span><span class="Apple-style-span">, seeded & small diced</span></div>
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DIRECTIONS:</div>
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1. Heat the oven to 450 and pull out your cast iron skillet. Put about a tablespoon of the butter in the skillet and heat it in the oven. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64CGURRgX9tW8qOlEqZcviXhh7K1A9h9IX6ZDzJbKg-3hzKxYaMTjh_6JEexrGqObBQS0mU2F144X9tcUEcfRkt1gfG72bYTz6a2GsGL74Hb1KmSRu4m1ucGshEUc8hg1SiBZMtKpzN8/s1600/IMG_2003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64CGURRgX9tW8qOlEqZcviXhh7K1A9h9IX6ZDzJbKg-3hzKxYaMTjh_6JEexrGqObBQS0mU2F144X9tcUEcfRkt1gfG72bYTz6a2GsGL74Hb1KmSRu4m1ucGshEUc8hg1SiBZMtKpzN8/s320/IMG_2003.JPG" width="236" /></a>2. In a large bowl, combine cornmeal, baking powder, baking soda salt and pepper. And in a small bowl, combine buttermilk, eggs and remaining melted butter. NOTE: Melt the butter in the microwave and let it stand to get to room temp. This is important because (a) the buttermilk and the butter don't mix well and (b) if you mix the hot butter with the eggs, they will scramble. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLWW5r6_nt8RBU_QmsmgCQExIcdlzeXseWVCwzPSylFOZhC1rkD8aBdmRULKTfzNMd97QXK9UvoGmvV7DoRuL6ziCY3AUdaktaePfqCMkYNULDT-xA5Ppj4zwOdpZZArzj_24mCZqi3g/s1600/IMG_2011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLWW5r6_nt8RBU_QmsmgCQExIcdlzeXseWVCwzPSylFOZhC1rkD8aBdmRULKTfzNMd97QXK9UvoGmvV7DoRuL6ziCY3AUdaktaePfqCMkYNULDT-xA5Ppj4zwOdpZZArzj_24mCZqi3g/s320/IMG_2011.JPG" width="236" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflXwMRjr1TWy3LjL61W_miOoDj6EtXwoAjLt4QEP41SI2cnNDN1lNPfHZ9O9FqLmOIt7j-r92BLEFis2TKKiDXqNge84ziib-Z2V6GnLenAbCXdW6PAQqCTYVclhUwKFyzGnZ_HbnMWQ/s1600/IMG_2008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflXwMRjr1TWy3LjL61W_miOoDj6EtXwoAjLt4QEP41SI2cnNDN1lNPfHZ9O9FqLmOIt7j-r92BLEFis2TKKiDXqNge84ziib-Z2V6GnLenAbCXdW6PAQqCTYVclhUwKFyzGnZ_HbnMWQ/s320/IMG_2008.JPG" width="236" /></a>4. Mix the wet and dry ingredients just until combined. Add the diced jalapenos and immediately pour the mix into the heated skillet. This will cause the crust to form and the bottom will be crispy and golden brown (YUM). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVO48Shyphenhyphen4c9LKRlCzBAoypAAsqogHraUdkBJIsxlTXpzeBry_iMZCvDPWe3hzEfKVGpJdBAdBCT6y_W-9o5amYOCsZ6f333Is-JOJqyg2HDX84Dsj4LSKH9OtlgUZysl28fl92PmW8lU/s1600/IMG_2015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVO48Shyphenhyphen4c9LKRlCzBAoypAAsqogHraUdkBJIsxlTXpzeBry_iMZCvDPWe3hzEfKVGpJdBAdBCT6y_W-9o5amYOCsZ6f333Is-JOJqyg2HDX84Dsj4LSKH9OtlgUZysl28fl92PmW8lU/s320/IMG_2015.JPG" width="236" /></a>5. Bake for 25-30 minutes or until golden on top. Let stand for about 5 minutes in the skillet and cut. </div>
<br />I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-38425984406710320412011-10-02T12:21:00.000-07:002011-10-02T12:22:02.451-07:00White Bean Chili<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8fN6hok7ldP6LtpVwu5UeTnXML836b6oOb6zaMZVCrHLF5SdZE9v6OYfj6cUtO05Shds5Q-hh9QU4QmUriZ8Qj2TjNvb2TDa5SXtB4QLmR6eZqjF2tt_IK0TB6SnYoGrWCIS3iFvKwI/s1600/IMG_2016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8fN6hok7ldP6LtpVwu5UeTnXML836b6oOb6zaMZVCrHLF5SdZE9v6OYfj6cUtO05Shds5Q-hh9QU4QmUriZ8Qj2TjNvb2TDa5SXtB4QLmR6eZqjF2tt_IK0TB6SnYoGrWCIS3iFvKwI/s400/IMG_2016.JPG" width="296" /></a>This is one of my go to recipes for something lighter than chili but more substantial than chicken noodle! This dish has two different types of peppers in it: J<span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">alapeño and Poblano. J</span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">alapeño is medium sized chili pepper (about 2-3" in length), with medium heat - I say medium, but I like everything spicy. They're commonly sliced and used in nachos, and can be eaten hot or cold. If they are smoked, they're called Chipotles. They can be stuffed, or stuffed and breaded and fried (</span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">jalapeño poppers)</span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">. I use them a lot for seasoning (chilies, soups, cornbread). </span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">The Poblano is a much more mild pepper. It's about 4-6" in length, and has thick outer walls (that's why it's a good idea to roast, steam, then peel them). Poblanos are commonly stuffed (with cheese or chicken), dipped in whipped egg and then fried, or they can be used in mole sauces. When they are dried, they're called Ancho Chilies. </span></div>
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INGREDIENTS:</div>
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2 poblano peppers</div>
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1 pound dried navy beans</div>
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1 Rotisserie chicken (or 4 chicken breast halves, cleaned, roasted in the oven)</div>
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1 large Vidalia onion, medium dice</div>
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2 large cloves of garlic, minced</div>
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<span class="Apple-style-span">1 large </span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">jalapeño</span><span class="Apple-style-span"> pepper, small dice</span></div>
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2 teaspoons cumin</div>
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1 tablespoon Mexican oregano</div>
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2 teaspoons chili powder</div>
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6 cups chicken stock</div>
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1 tablespoon Olive Oil</div>
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DIRECTIONS:</div>
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1. Place beans in a 5 qt dutch over and cover by two inches with water. Cover, bring to a boil and immediately turn down the heat to low / medium-low. Cook for about 2 1/2 hours, stirring occasionally. Add 1 tablespoon of salt and cook for 30 mins more. Beans are tricky: If they are older, they take longer to cook. Taste them for your desired bean definition - just make sure you don't add the salt till the last 30mins because that will make them tough. </div>
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2. While your beans are cooking, roast poblano peppers over the heat on your stovetop (if you don't have gas, roast them in the oven under the broiler) till charred. I put mine right on the grate over the flame. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwviYSOx_1ePJaDiW6tSEZfGSWaKPQOuA6mY1CmKVtOdWrucEf706wVznt2RjidrHWMud-dvD6QBizqy137M6NDKETNfO5kAmn0mHoRdkQeHvruMsQG0ZvPuX3h_0-ZcCLeeKUJex0coY/s1600/IMG_1984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwviYSOx_1ePJaDiW6tSEZfGSWaKPQOuA6mY1CmKVtOdWrucEf706wVznt2RjidrHWMud-dvD6QBizqy137M6NDKETNfO5kAmn0mHoRdkQeHvruMsQG0ZvPuX3h_0-ZcCLeeKUJex0coY/s200/IMG_1984.JPG" width="148" /> <span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSvAX9Yi6dDs1g4tP-Cau8A1rDeVQKKRW3d2sXRFD_aIOibLOIyEl6l6NfQuPgXd_g6ZgnCj-Eyj53G8IPrG2jVRhc58BuEaJikiEnPrSs1Ih-vs1p3_LaApw1IihJ3DecgSeZ3J2rvY/s1600/IMG_1985.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSvAX9Yi6dDs1g4tP-Cau8A1rDeVQKKRW3d2sXRFD_aIOibLOIyEl6l6NfQuPgXd_g6ZgnCj-Eyj53G8IPrG2jVRhc58BuEaJikiEnPrSs1Ih-vs1p3_LaApw1IihJ3DecgSeZ3J2rvY/s200/IMG_1985.JPG" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeHWwe__akR2z17oyJnREvCM-1aGBPqUyiu0VXN1KiCn5gZxXoCvZfgQW1WDnPQwIx9rysTbsH2yT1zb_8asL-WyFJvbFpj0RmX1VOvhIbsszS2MVY7nbNrydJh53opN6tyI4bFvYtP0/s1600/IMG_1986.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeHWwe__akR2z17oyJnREvCM-1aGBPqUyiu0VXN1KiCn5gZxXoCvZfgQW1WDnPQwIx9rysTbsH2yT1zb_8asL-WyFJvbFpj0RmX1VOvhIbsszS2MVY7nbNrydJh53opN6tyI4bFvYtP0/s200/IMG_1986.JPG" width="148" /></a></div>
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Immediately put them in a paper bag (or ziploc bag), seal and let 'em sit for about 15m.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPQHvqRwTXmG54Ea6kTZEfuByRutKM9o7qGlhDR0WghGRcdFWaDJsB_UEoiVggDAT_j7t1wUvok1cyFff601ARvFk3MSFJ-9vy87fiW6KbF5eIcXV_Bm2zEngjQEASquNGKHheDPbZZ0/s1600/IMG_1991.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPQHvqRwTXmG54Ea6kTZEfuByRutKM9o7qGlhDR0WghGRcdFWaDJsB_UEoiVggDAT_j7t1wUvok1cyFff601ARvFk3MSFJ-9vy87fiW6KbF5eIcXV_Bm2zEngjQEASquNGKHheDPbZZ0/s320/IMG_1991.JPG" width="238" /></a>3. Scrape off the charred outside of the roasted peppers. This part can get messy. Try, at all costs, NOT to rinse them under running water - It also rinses off lots of yummy flavor. It's OK if you don't get all the charred bits off - That's just MORE FLAVOR! </div>
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Split them open and, using the blade of a knife, scrape out the seeds and membranes. It's easier to just cut the stem off before you split them, or you can just cut around it. Once you have cleaned it and removed the step, you can open it on the cutting board to slice and dice. Dice these into 1/4" pcs. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRug-opM0n6fcKphZXg8Ct778mb5B7DHG81O9zn02A9CfIGV2OmxKwbn7qupgroDi_NzcHVqIBCgBfGMSBp3V4onY2gw0zBVt94699KQC9LatcFKvnixoLln69oU6lH_YN7JSTG5G22Yo/s1600/IMG_1992.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRug-opM0n6fcKphZXg8Ct778mb5B7DHG81O9zn02A9CfIGV2OmxKwbn7qupgroDi_NzcHVqIBCgBfGMSBp3V4onY2gw0zBVt94699KQC9LatcFKvnixoLln69oU6lH_YN7JSTG5G22Yo/s200/IMG_1992.JPG" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVLWJ4y8C_8gInJc2e5k_zh-7GJPGCyUs0mN9Rvhn9-AgAz03Q3S1H2zixZaHgOqPYj2DxnQsyEA72P68yEP1kPFjnxECqDOTxRU54DBCx5qd9zOhgfK9-WmvJ1_VNT9AXllNmk-Hh_Y/s1600/IMG_1998.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVLWJ4y8C_8gInJc2e5k_zh-7GJPGCyUs0mN9Rvhn9-AgAz03Q3S1H2zixZaHgOqPYj2DxnQsyEA72P68yEP1kPFjnxECqDOTxRU54DBCx5qd9zOhgfK9-WmvJ1_VNT9AXllNmk-Hh_Y/s200/IMG_1998.JPG" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1xBy0CNKE4-djo-vxQap0TaL4K1DAQ0WLNfodI4RyXLIn3CK8FjrHn68PsE1fD-de5-GumtQyO9i9vT0POPFkPomWtuSHIuFwBikZI9pRSMUGtcaViTzyVDIlpnxeIKgwKo9BN-LG5w/s1600/IMG_1993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1xBy0CNKE4-djo-vxQap0TaL4K1DAQ0WLNfodI4RyXLIn3CK8FjrHn68PsE1fD-de5-GumtQyO9i9vT0POPFkPomWtuSHIuFwBikZI9pRSMUGtcaViTzyVDIlpnxeIKgwKo9BN-LG5w/s200/IMG_1993.JPG" width="148" /></a></div>
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<span class="Apple-style-span">Next, chop your onion, mince your garlic and dice (really small) your </span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">jalapeño</span><span class="Apple-style-span">.</span></div>
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4. If you have purchased a rotisserie chicken (the best bet), pull the chicken off the bone and save the carcass and skin and use it to make stock later. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZ8OTGlXUf3WjIf7ftBAt5WMkQ53tZ0hbOVkMSom52_03dtcxaRP8WHXF6uE5ihuHw1UpuiJbS-6Plstve6kUmDGjvJlXlUG_4XSdcskS6QnIGmT8JyMdQB50MBty5KSThbuiHAn7mSA/s1600/IMG_1999.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZ8OTGlXUf3WjIf7ftBAt5WMkQ53tZ0hbOVkMSom52_03dtcxaRP8WHXF6uE5ihuHw1UpuiJbS-6Plstve6kUmDGjvJlXlUG_4XSdcskS6QnIGmT8JyMdQB50MBty5KSThbuiHAn7mSA/s200/IMG_1999.JPG" width="148" /></a>5. Heat a tablespoon of olive oil in a dutch oven, add the onions and roasted poblanos; saute over medium heat for about 7-10 minutes (till the onions are translucent).</div>
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<span class="Apple-style-span"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqfwPsGSQGDiAerYD1xoS32eheblSfXYyN-3WPGmndnlnTmSNwIuBFGdnwXIIlIk8AYzR-YDlyMTb51IJ2PHoZkgN2oQrL15zH_otRIBB0ciuLG8sGy2Ii9JQEOmNU3WkQBGHJAJJ68I/s1600/IMG_2002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqqfwPsGSQGDiAerYD1xoS32eheblSfXYyN-3WPGmndnlnTmSNwIuBFGdnwXIIlIk8AYzR-YDlyMTb51IJ2PHoZkgN2oQrL15zH_otRIBB0ciuLG8sGy2Ii9JQEOmNU3WkQBGHJAJJ68I/s200/IMG_2002.JPG" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDlwPAzPPgf0Stau-8mUTcHRCGScX6DSAo-iGJK1VHzWKroBgP44odY4ZSjUlXEA17aqUH1RXMqARuBZwXEyXPNIlXqGGohYCI2E7Q_KhPtfIdeIkzFpLkp2VLHO2eu4MUENMHnA-vD0/s1600/IMG_2001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDlwPAzPPgf0Stau-8mUTcHRCGScX6DSAo-iGJK1VHzWKroBgP44odY4ZSjUlXEA17aqUH1RXMqARuBZwXEyXPNIlXqGGohYCI2E7Q_KhPtfIdeIkzFpLkp2VLHO2eu4MUENMHnA-vD0/s200/IMG_2001.JPG" width="148" /></a> Next, add the garlic and </span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">jalapeño</span><span class="Apple-style-span">, stir till fragrant (about 30 seconds; not much more - burned garlic has a funky taste), then add your spices and stir until everything is well-coated. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqR3wSbsm-fVlKAH36g6MqP4mGtvF2jJtXlGIDqqKw-bXUl4lC53G68mEtstMP_UXiE70-XsCEreciv02ue0Kv8BwAU9s2XEzPuHmzmVlg3Nv3qf4JhXlCM86Cp2vbQq0gX2l3Gn62zBs/s1600/IMG_2013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqR3wSbsm-fVlKAH36g6MqP4mGtvF2jJtXlGIDqqKw-bXUl4lC53G68mEtstMP_UXiE70-XsCEreciv02ue0Kv8BwAU9s2XEzPuHmzmVlg3Nv3qf4JhXlCM86Cp2vbQq0gX2l3Gn62zBs/s200/IMG_2013.JPG" width="148" /></a>7. Next add the cooked beans, chicken stock and chicken. Heat through, stirring occasionally. <br />
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<span class="Apple-style-span" style="font-size: large;">Now, you're ready to plate it and ENJOY!</span><br />
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<span class="Apple-style-span">SERVING SUGGESTION: I like this with a little Monterrey Jack cheese shredded on top and a few leaves of cilantro. It's awesome served with </span><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;">jalapeño </span><span class="Apple-style-span">cornbread (recipe to come) on a crisp fall afternoon while you're watching your favorite team play! </span>Beverage of choice: Cold Beer! </div>
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<br />I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-85749471160841916742011-10-01T09:50:00.000-07:002011-10-03T12:39:34.256-07:00It's FALL, Y'all ...It IS. It's HERE!<br />
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This morning when I woke up it was 54 degrees outside. Last night while driving out of the little Town of MT Laurel, nestled in the Dunnavant Valley, I noticed that the trees blanketing the mountain are putting their fall wardrobe together - pretty colors of gold and deep red. Birmingham is a fabulous place to watch fall set in, and the Dunnavant Valley is most gorgeous.<br />
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My first load of firewood is being delivered this afternoon. I now have two fireplaces in which to burn firewood (one in the living room and one outside); I'll surely be Mr. Champion's best customer this year.<br />
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Pumpkins are in down at the MT Laurel Grocery - All shapes and sizes. And colors. I think I'll have to have the green and orange one. <br />
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And - College Football is on today - We're already in Week 5 of the of the N-C-Double-A Schedule, and according to the AP, 3 of the top 10 are SEC teams (#1 - LSU, #3 - Alabama, #10 - S. Carolina), with Florida not far behind.<br />
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As I sit in my favorite chair with my Saturday morning coffee, this is my sensory stimuli: windows open, I can smell the cool air (it just "smells" chilly, it's different than that warm summer morning air). The leaves are rustling on the trees, some of them have already turned golden. Some of the already fallen ones are tumbling down the street, racing with a little boy on his bike. I am reading my favorite cooking magazines for ideas to create something fabulous ... I can almost taste fall.<br />
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It's FALL, Y'all! That means it's time for soups and stews and cornbread. Time for chili on a cool afternoon. And time for pumpkin cheesecake and apple butter on warm toast. I hope you will enjoy some of MY favorite things to make in the fall over the next few weeks. I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-57520817960469100212011-09-02T14:09:00.000-07:002011-09-02T14:16:41.782-07:00LOCAL THREE - A Restaurant Review<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQOGmsCDC7tES_hu_Ii7nUyth_OssrtKSgQUiaUMK8KofzbIr7TcW00vLveL9IvKJqMdiQW9GYJAku7eGKeiPAmvOKs0_LAHPNGcVD3Dt2eFeMl4JM5yrn1r8leSw993Hw-e3Cp-Lej4/s1600/Screen+shot+2011-09-02+at+3.51.17+PM.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQOGmsCDC7tES_hu_Ii7nUyth_OssrtKSgQUiaUMK8KofzbIr7TcW00vLveL9IvKJqMdiQW9GYJAku7eGKeiPAmvOKs0_LAHPNGcVD3Dt2eFeMl4JM5yrn1r8leSw993Hw-e3Cp-Lej4/s320/Screen+shot+2011-09-02+at+3.51.17+PM.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Who wouldn't want to eat in this bar?</td></tr>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">When I'm in Atlanta, I LOVE to go out to eat. I tell you that in the same breath that I'll mention that my best friend's husband is an </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">awesome cook and has access to some really fabulous seafood - the very best! So, when we're eating together, it's usually a tough toss up between eating a 5 course meal (that can last hours) at their house in Buckhead or dining out. However, on a (not so) recent occasion, my best friend and I decided to hit a new place (at the time it was), </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">that neither of us had been to, <a href="http://www.localthree.com/">Local Three</a>.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jHFA4HHXHR1oE2tAYe_6UufOhRiFObI2EoO-JCDMLbay6b6VEZY1vXDkvwIGWeKsltowSp7vtTnSnkf2rDTVvpbhsCJwgfD-KKOEKe3Rqe7-KCiX8EGx_hZut0NmrNx11tXlcLERBKQ/s1600/Screen+shot+2011-09-02+at+3.48.07+PM.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jHFA4HHXHR1oE2tAYe_6UufOhRiFObI2EoO-JCDMLbay6b6VEZY1vXDkvwIGWeKsltowSp7vtTnSnkf2rDTVvpbhsCJwgfD-KKOEKe3Rqe7-KCiX8EGx_hZut0NmrNx11tXlcLERBKQ/s320/Screen+shot+2011-09-02+at+3.48.07+PM.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Guys!!</td></tr>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This place was opened by three locals ... Ryan Turner, Todd Mussman and Chris Hall. Todd and Ryan are from Food Studio (and that pretty much explains why I LOVE this place, right there ... FS was one of my all time faves!), and Chris was the chef at the Sundial Restaurant. Todd and Ryan are the fathers of the famed Muss & Turners in Smyrna. I believe the three met at a charity event, and talked beer, wine and pig, and, while Chris was thinking about opening his own place, LOCAL THREE was born. It's said that Todd & Chris = "Back o' the House" and Ryan = "Front o' the House", but I'll tell ya, they all three feel like the whole thing is their sole responsibility. For instance, Chris has welcomed me at my table a couple of times, and came out to greet patrons I've sent in, too. Good Folks, these guys. </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">They've got a great thing going, driven by an awesome philosophy, which is, plain as day, out there for everyone to see: People Matter Most. Local is Priority. Seasonal Makes Sense. Authenticity Rules. Quality Governs. Delicious Trumps. Pretense Stinks. Comfort Feels Good. Appreciation Tasted Better. Prudence Sustains It All.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7ygtAcc7-KQrtFwhXPq23KdXuI2v6kPdekI0VGmMh45vdGsn3C-voC0P4uC9_6NZrC2yl70886aNziOVFbtyWxhBYdFOCSE0P2kom_H3UogGGbdzE-Rm2H8In3ZvprLBYcCwuy1aI9I/s1600/Screen+shot+2011-09-02+at+3.49.58+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7ygtAcc7-KQrtFwhXPq23KdXuI2v6kPdekI0VGmMh45vdGsn3C-voC0P4uC9_6NZrC2yl70886aNziOVFbtyWxhBYdFOCSE0P2kom_H3UogGGbdzE-Rm2H8In3ZvprLBYcCwuy1aI9I/s320/Screen+shot+2011-09-02+at+3.49.58+PM.png" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaavQJuKjaJFKwMM0BEq601axNSO-8PAUrq1JzYqpJSa0V1LvFgELIe1KkXOP1VmWtbuv0pC2wWo8DrJANnm8jLnxFx87edxKY6LAqbl1dh5OWtfa4gglHpf00visYUrPaf4G3ulVNbUA/s1600/Screen+shot+2011-09-02+at+3.50.36+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaavQJuKjaJFKwMM0BEq601axNSO-8PAUrq1JzYqpJSa0V1LvFgELIe1KkXOP1VmWtbuv0pC2wWo8DrJANnm8jLnxFx87edxKY6LAqbl1dh5OWtfa4gglHpf00visYUrPaf4G3ulVNbUA/s320/Screen+shot+2011-09-02+at+3.50.36+PM.png" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaavQJuKjaJFKwMM0BEq601axNSO-8PAUrq1JzYqpJSa0V1LvFgELIe1KkXOP1VmWtbuv0pC2wWo8DrJANnm8jLnxFx87edxKY6LAqbl1dh5OWtfa4gglHpf00visYUrPaf4G3ulVNbUA/s1600/Screen+shot+2011-09-02+at+3.50.36+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: black; line-height: 16px;"> </span></span></span></a><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16px;">Get it? WOW --- that right there makes me want to hang out with them (and eat, of course)!</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16px;">So ... I decided that I'd let the rest of Atlanta have a taste of what I got and realize what a gem they have right there, on the northside of town, and wrote a review on YELP! And wouldn't you know ... Chef Chris wrote me a nice little note back! </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16px;">Here's my review of Local Three:</span><br />
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<span class="Apple-style-span" style="color: #555555; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16px;">They had me at their Daily Operating Philosophy.</span><br />
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<span class="Apple-style-span" style="color: #555555; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 16px;">Chef Chris Hall and Todd and Ryan (of Muss & Turner's) have this one NAILED! They've opened Local Three in the old Joel location - but don't let that steer you away ... Fortunate to have a fab kitchen, I don't think they changed much there, but the decor was just so "last year", as was the food. Local Three looks and feels not one bit like Joel, and I couldn't have been more impressed. </span><br />
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I had the opportunity to visit Local Three last week and was completely blown away. I consider myself a bit of a foodie, and have a discerning palate for all types of food - boiled peanuts and popcorn included. Their bar "snacks" are fun, not fussy. (yes, I said "boiled peanuts" - YUM). <br />
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The bar was warm, inviting, yet a little elegant. PERFECT for a drop in drink, a drink before dinner and even dinner! The selection of beer was outrageous (I was warned) as was the bourbon and whiskey list. We chose a nice bottle of wine (I'm not too knowledgeable on the brown stuff), although, the cocktail list was also quite impressive. The service, even though they were pretty tight, was awesome - I felt like we were the only two in the place - we never had to ask for a thing. <br />
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Our lobster gnocchi, grilled flatiron, pan seared (Georgia) trout, salads - EVERYthing - was perfect. <br />
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Atlanta needs more places like this. The place is "just right" (which I think is what the boys want it to be). It's a bit of a local place, a bit of a night out for dinner place, and even more so, a place you want to come back to soon. <br />
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Go. Now. Be prepared to "sit deep and stay long" - they live by their philosophy and they want to get to know you ... I can attest to this. </span><br />
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</span>I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com1tag:blogger.com,1999:blog-667548605795299760.post-61001449591103285352011-08-29T06:55:00.000-07:002011-08-31T13:19:16.579-07:00Perfect Peas & Pork (Chops)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfeSKFup3Swiv8bryoRIt3VybX_6LbfjDJctnFemLSH4eRhRFigmpLjhCFgUAZZ6ar4JfyeMwai3_xqsY3QrR4OBVw9Eglbc3tMHbcRa5Bqs6Ol8uSzF0v8hkYb75NcnDLK6IXJJmeq8/s1600/hoppinjohn100.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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<tr><td class="tr-caption" style="text-align: center;">HOPPIN JOHN</td></tr>
</tbody></table>With a freezer full of peas that I've just "put up" - It was time to start doing something with them, so I made some Hoppin' John with pork chops last night for dinner. <br />
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For those of you "not from here", Hoppin' John is basically peas and rice. It is a southern United States version of the traditional rice and beans dish from West Africa. In the southern coastal areas, we use field peas; black eyed peas are used most everywhere else. For the most part, in everything I've read, Hoppin' John seems to come from the Low Country cuisine of the Carolinas, which is the cooking style most associated with the sea islands - the cluster of coastal islands off S. Carolina and Georgia (surely, you've heard of <a href="http://www.seaisland.com/">Sea Island</a>, Georgia, a beautifully peaceful place). It is usually prepared by simmering the peas with a ham hock and some veggies - I tend to take the (Louisiana) Trinity approach on the veggies: onions, celery and bell pepper.<br />
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You've possibly heard of Hoppin' John referenced as served with collards or other greens for a traditional southern New Years Day dish. It is said to bring good luck. There are tons of legends about how the dish got its name ... everything from a crippled man, nick-named Hoppin' John, selling the dish in Charleston, to the custom of southern children hopping once around the table before the dish was served. But the one I like best (because it definitely defines what I have seen of some parts of South Carolina) is that a SC custom was to invite a guest over to eat by saying "Hop In John!" One thing I do know for sure is that it is a "tradition": It was first written in a cookbook called <a href="http://www.amazon.com/Carolina-Housewife-Sarah-Rutledge/dp/0872493830">The Carolina Housewife</a>, by Sara Rutledge, published in 1847. <br />
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Most recipes are rather similar, but there are definitely different variations. Some cook the peas with the rice, some ladle them (and their "pea liquor") over the rice. I like to cook my peas separately from my rice. Here's my version:<br />
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INGREDIENTS:<br />
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For the peas: <br />
1 Vidalia Onion, medium diced<br />
1/2 cup celery, small dice<br />
1/4 cup red bell pepper, small dice<br />
1 tsp garlic, minced<br />
1 tsp jalapeno pepper, minced<br />
1 Tbsp Olive Oil (Extra Virgin is my favorite)<br />
2 cups Chicken Stock<br />
2 cups water<br />
1 quart Field Peas (should be a little over a pound when thawed)<br />
1 tsp dried thyme<br />
1 tsp cayenne pepper<br />
Fresh Ground Pepper and Kosher Sea Salt<br />
3 slices thick cut Applewood Smoked Bacon<br />
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For the rice:<br />
1 cup of Uncle Ben's (no lie - Uncle Ben's is the only way to go)<br />
2 cups water<br />
1 Tbsp Salted Butter<br />
Salt<br />
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DIRECTIONS:<br />
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DICE Your Veggies ... Small on the celery, Medium on the onion and Small on the bell pepper<br />
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(1) Heat a medium dutch oven with olive oil in it and saute the onions, celery and bell pepper (I use red because it's pretty ... green can also be used - that's more traditional for the Trinity. Personal Preference here!) for about 4 minutes - keep the crunch ... don't let the onions get too soft. <br />
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(2) Add the garlic and jalapeno and saute till just "fragrant" - lots of people ask what that means. I usually don't saute garlic and jalapenos for longer than a minute otherwise the garlic burns and the dish is better off in the trashcan. burnt garlic = yuck. It can overcome the taste of any dish. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1k1l0_yIRB3m0_2ID5RRzSDVFtaYH0-m_TGukngrgdZwGGjdAirX2bVS5b_A-UId-Y-5vKTzkiTqfnC2O9IAaMAhp7Llrbpp6AagJZi8S-XgTizQN79Ew-dzmyIQ9RSWNJnbIPzmo6A0/s1600/hoppinjohnSTOCK.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1k1l0_yIRB3m0_2ID5RRzSDVFtaYH0-m_TGukngrgdZwGGjdAirX2bVS5b_A-UId-Y-5vKTzkiTqfnC2O9IAaMAhp7Llrbpp6AagJZi8S-XgTizQN79Ew-dzmyIQ9RSWNJnbIPzmo6A0/s200/hoppinjohnSTOCK.jpg" width="149" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBhpHXJ7ozIqD1h3wOgza3K0rNAVZPS76okvWZWVgxFP2-sFRdOsUjIGhCMfmFcFMtVQJnQJdPHYsvZzDOoN8PHo_froZ8K493cBVMvUqSMfM2kNeQfjSZ0ouvkbpSG_IWq1iPpJzeoc/s1600/hoppinjohnE.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBhpHXJ7ozIqD1h3wOgza3K0rNAVZPS76okvWZWVgxFP2-sFRdOsUjIGhCMfmFcFMtVQJnQJdPHYsvZzDOoN8PHo_froZ8K493cBVMvUqSMfM2kNeQfjSZ0ouvkbpSG_IWq1iPpJzeoc/s200/hoppinjohnE.jpg" width="149" /></a>(3) Add the peas, the stock (I use 2 cups+ stock and cut it with 2 cups- water because my stock is homemade, and tends to be a little more heavy than most) the water, all the seasonings and bacon. Bring to a boil, and turn it down to simmer till the peas are YOUR DESIRED CONSISTENCY. I stress this because some people would cook them all day till they are really creamy; others might like them cooked for only about 20mins - just till tender. <br />
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For the Rice:<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Put it all in a small pot, cover with a lid, bring to a boil and turn it down to low and let it go for 20mins. Right before you serve, fluff it with a fork and put the lid back on.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">WINE PAIRING: Those of you who know me, know that I usually don't match my food to my wines - red meat + red wine / pork + white wine - but the recipe I used for the pork chops (coming up next) uses 1/2 cup of white wine, and it was open ... and it sure was a good match! So, try the 2010 Vincent Delaporte Sancerre, from the Loire Valley. Should run you about $25 (a steal!). I keep about 1/2 a case of this in my wine fridge all the time. It's good, balanced, light, crisp. Great summer drinking!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-91695220966569985582011-08-29T06:52:00.000-07:002011-08-31T14:20:45.919-07:00Pork Chops (for the Peas!)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiBNNy1cilOICkoodrxlsgNhL8uRAvaPipWTSisdd5V4RY_HlKM6G4iE2PloaGaFjB84c29hKU8DvSxQvyrKNVrr5qqc-LTlk9StKvK8F9mQAm73fHzQd98QugD18YGdSihIB5HX4S1Q/s1600/porkchops11.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiBNNy1cilOICkoodrxlsgNhL8uRAvaPipWTSisdd5V4RY_HlKM6G4iE2PloaGaFjB84c29hKU8DvSxQvyrKNVrr5qqc-LTlk9StKvK8F9mQAm73fHzQd98QugD18YGdSihIB5HX4S1Q/s320/porkchops11.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Chops with Mustard Sauce</td></tr>
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This is one of my all time favorites. It is so simple and the taste is "candlelight dinner" delish! It's also great because it's a one-pan meal, perfect for a week day too.<br />
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INGREDIENTS:<br />
2 Boneless pork chops; about 1" thick<br />
1/4 cup all purpose flour<br />
Salt, Pepper & pinch of cayenne pepper<br />
1 Tbsp unsalted butter<br />
1 Tbls extra virgin olive oil<br />
1/2 cup white wine<br />
3/4 cup half & half<br />
1/2 cup chicken broth<br />
1 Tbsp dijon mustard<br />
1 Tbsp yellow mustard<br />
2 Tbsp stone ground mustard<br />
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DIRECTIONS:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-EwP2a8Vc-6s8m6wLJ6LAacNt5GczEeXTnjyykdHY2v1EgiFiH_FReDPGC3dmMh2TonfT2T4Ppo0QuOBt51GG3R5iDZ1KRZwwApy6ylvSKDfeVdd8qH0BZYKOvm77zbuWz_8ktu2bvk/s1600/porkchops1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-EwP2a8Vc-6s8m6wLJ6LAacNt5GczEeXTnjyykdHY2v1EgiFiH_FReDPGC3dmMh2TonfT2T4Ppo0QuOBt51GG3R5iDZ1KRZwwApy6ylvSKDfeVdd8qH0BZYKOvm77zbuWz_8ktu2bvk/s200/porkchops1.jpg" width="149" /></a><br />
(1) Heat oven to 350 degrees. Season the pork chops with salt and pepper on both sides. Put the flour in a flat bowl and season it with salt pepper and a pinch of cayenne.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvILLjgN6cJ53Li08kygkavaNjeWsJlDEFpoIvRONpP1AgD1z-xQZep1rqZ79eqRAvcmkvCRmKJxtO6Vs1T7A8f15Ur6Jr4PUVpe34uKcovVUhdbxpx_BX865wbIkzfHIZwdggh0VsxtE/s1600/porkchops3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvILLjgN6cJ53Li08kygkavaNjeWsJlDEFpoIvRONpP1AgD1z-xQZep1rqZ79eqRAvcmkvCRmKJxtO6Vs1T7A8f15Ur6Jr4PUVpe34uKcovVUhdbxpx_BX865wbIkzfHIZwdggh0VsxtE/s200/porkchops3.jpg" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvILLjgN6cJ53Li08kygkavaNjeWsJlDEFpoIvRONpP1AgD1z-xQZep1rqZ79eqRAvcmkvCRmKJxtO6Vs1T7A8f15Ur6Jr4PUVpe34uKcovVUhdbxpx_BX865wbIkzfHIZwdggh0VsxtE/s1600/porkchops3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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(2) Lightly dredge the pork chops in the flour mixture; shake off the excess flour - if you don't do this, it will clump, and you will end up with fried (or possibly burned) bits on the edges instead of a nice, crispy coating. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHkwfvLI9hS6U4KHnKf1aY0Fe0zZXPWNTU9RK_p7KFFpLhKZhBywHdVanC2CZLZWE4s-J9AngAu9wK1p6AbCXq8dnplIZg4XwBIGGKhADjrJH36QYnYgQcQN-g17GGPOW-356C7xMYkg/s1600/porkchops12.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHkwfvLI9hS6U4KHnKf1aY0Fe0zZXPWNTU9RK_p7KFFpLhKZhBywHdVanC2CZLZWE4s-J9AngAu9wK1p6AbCXq8dnplIZg4XwBIGGKhADjrJH36QYnYgQcQN-g17GGPOW-356C7xMYkg/s200/porkchops12.jpg" width="149" /></a></div>
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(3) put the butter and olive oil in a skillet over medium heat a non-stick skillet is fine, but if you use something that is NOT </div>
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non-stick, you will get some really yummy "bits" to scrape up when you deglaze the pan with the wine, making your sauce even more rich). When it's all melted, add the pork chops and cook on all sides till they're golden - even brown the edges to seal in the juices - about 4-5 minutes on each side. </div>
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<i>Resist the temptation to check them every two minutes - a crust is forming. It's"carmelization", and if you lift them off the hot surface you'll break the process and then it's a complete gooey mess. DON'T. TOUCH. IT.</i></div>
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Transfer the chops to a foil-lined baking pan and place in the oven.</div>
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(4) Discard the fat from the pan and add the wine. Scrape up the browned bits with a wooden spoon. Increase the heat to medium and boil until the wine is reduced to about 2 Tbsp (about 3 minutes). You'll notice that the wine with the scraped bits turns to a pretty honey color - like this: </div>
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(5) Mix the three mustards together in a small bowl. </div>
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(6) Stir the half and half, chicken stock and mustard into the wine and boil until reduced to a saucy consistency - it should cover the back of a metal spoon well - maybe about 5 minutes. Taste and season with salt and pepper if desired.</div>
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(7) By now your pork chops should have cooked in the oven for about 8-10 minutes. Check the pork by slicing it in the center. While you don't want running pink juices, pork that's a little pink is ok - it will continue to cook while it's sitting. </div>
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Return the pork chops & their juices to the mustard mixture and turn them to coat in the pan. </div>
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(8) Remove the pork, slice into medallions and plate. Drizzle a little (`1 Tbsp) of the mustard mixture over the sliced pork and put the rest in a dipping bowl. </div>
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I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-46595503609570625752011-08-22T13:49:00.000-07:002011-08-22T13:49:22.194-07:00Puttin' Up Peas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJvNnvEB2bmXmy239fqMNw1354oxA2bm7kHMEjZ5kAW8vOVYwr9E2-YtHzbJP9eThaDDZFa5gL-yw5QPkw4VuP9BGhDj0vHTaQOA9pY__y7UlmHpnDfkoAccH8m91PNpDZ5U9JDdkrwM/s1600/IMG_1788.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJvNnvEB2bmXmy239fqMNw1354oxA2bm7kHMEjZ5kAW8vOVYwr9E2-YtHzbJP9eThaDDZFa5gL-yw5QPkw4VuP9BGhDj0vHTaQOA9pY__y7UlmHpnDfkoAccH8m91PNpDZ5U9JDdkrwM/s400/IMG_1788.JPG" width="297" /></a>HAPPY MONDAY!<br />
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Went down to the MT Laurel Farmer's Market on Saturday morning to collect my 3 bushels of peas and lima beans - shelled for me by Mrs Caver's grand daughters, thankfully (and I stress "thankfully" - what a task!). When I got them home, I saw what seemed to be a daunting task in front of me, so I decided to watch a few episodes of French Cooking at Home with Laura Calder, and squeeze in a nap. 3 Gigantic bags of peas and beans!! I mean, there were so many that I had to enlist the assistance of a cooler to store them until I could get started. There was no other way - I needed to just jump in and get on it. <br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">First things first ... I gathered all my supplies. In my short time as a "food preserver", one thing I have learned is that this is probably the most important step. Nothing like washing only four half-pint jars and needing six. My tools for this task: </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">(1) large boiling pot</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">(1) colander</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">(1) glass bowl (for an ice bath)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">(1) strainer</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Food-Saver</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">25 quart size Food-Saver bags </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This is really a simple process - although, it is kinda time consuming because it's best done in batches. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div>(1) Label your bags. I have found, the hard way, that you want the writing to be done BEFORE you get your peas in there and "preserved" - nothing like trying to write on a bag of peas! <br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">(2) Bring to boil a large pot (I used my 8 qt Le Creuset Dutch Oven) of water - fill it up about 2/3 of the way; add about a tablespoon of salt (this is not a science). </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">(3) Add two quarts of peas to the boiling water. Cover. When the water comes back up to a boil, start your timer - you need about 90 seconds. The idea here is not to "cook" the peas, but just to get them to the temperature to stop the activity of the enzymes (which will rot stored food) and kill the bacteria. I used the boiling water pot for 3 or 4 rounds of peas.</div><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Remove the peas to an ice bath with the strainer. I like the colander-in-the-glass-bowl filled with ice, so you're not fishing out ice cubes all day long. I also run my hands through the peas while they are under water to get them to cool quicker. The ice bath activity will actually stop the cooking - yes, even when you take something away from the heat, it continues to cook (and lose the pretty bright coloring). </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Drain the water out very well (shake them in the colander). This is super important because when you go to seal them with the Food-Saver, if there is any water still in there, the bags won't seal properly.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div>(4) Once your peas are cooled, load them into your quart bags. I used a 4c measuring cup to load the peas into the bags. <br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaaGsrWfpbBl7humlZiedgusUmdcGzFHDofgExBmSHu34hI4rZ1U5toMK5wbdspDcUhNWyPJuCYqPWiJr6iq62dXcAQ0yPrO2B_HK-oumvDs_ktFF63kui8ciUuPw9v3BJAug8jq_U6k/s1600/IMG_1773.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaaGsrWfpbBl7humlZiedgusUmdcGzFHDofgExBmSHu34hI4rZ1U5toMK5wbdspDcUhNWyPJuCYqPWiJr6iq62dXcAQ0yPrO2B_HK-oumvDs_ktFF63kui8ciUuPw9v3BJAug8jq_U6k/s320/IMG_1773.JPG" width="238" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">(5) Zip them up with the Food-Saver and get them into the freezer.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">There you have it ... 1 quart of peas (I actually have 23 quarts of Lady Peas, Field Peas and Lima Beans after this weekend)!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</span></div><span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="font-size: large;">HOW SIMPLE IS THAT?</span></span><span class="Apple-style-span" style="color: #444444;"> </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWp9tBu89U5kXr7W8Cpkgqwz_ysfD0GGmQ5pPIgfPsFVUd1OBzIJYnf4OSLckQebSFPGICBajttYBvgNfUBUzGRdO0rDtBfviH1u0RRJh8_UwW5p2KELsOXcRFbMxnd2xLrMls0E9GdV0/s1600/IMG_1776.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWp9tBu89U5kXr7W8Cpkgqwz_ysfD0GGmQ5pPIgfPsFVUd1OBzIJYnf4OSLckQebSFPGICBajttYBvgNfUBUzGRdO0rDtBfviH1u0RRJh8_UwW5p2KELsOXcRFbMxnd2xLrMls0E9GdV0/s400/IMG_1776.JPG" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful Field Peas</td></tr>
</tbody></table>I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-56178001495276414722011-08-20T15:40:00.000-07:002011-08-22T15:42:06.390-07:00Asparagus Spears Wrapped in Phyllo<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmxVtwGjt8iEr0BwToRfSvrHtTb7_0lrVyE8Um5aFKOrj2ea41jufud2sX54GUXux6LnW32bI3b04Djk5deeqzvuWb4IPQD3tziBHiI6QtMvJbYfnUIOEo4KHqU9CRZl2MXLkSMaew3I/s1600/IMG_1802.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmxVtwGjt8iEr0BwToRfSvrHtTb7_0lrVyE8Um5aFKOrj2ea41jufud2sX54GUXux6LnW32bI3b04Djk5deeqzvuWb4IPQD3tziBHiI6QtMvJbYfnUIOEo4KHqU9CRZl2MXLkSMaew3I/s400/IMG_1802.JPG" width="296" /></a></div>I have no idea where this recipe came from, but it is a "standard" at my house and never seems to disappoint. This one is super simple and so tasty. Last night, Casa Stone had a surprise guest and the Chef de Cuisine didn't feel like hitting the grocery store. Hunting for ideas, I checked my options. The freezer section of the SZ produced a box of phyllo! The veggie bin produced a pretty bundle of asparagus. And, there's always a hunk of parmesan cheese in my cheese drawer. VOILA! Asparagus Wrapped in Phyllo!<br />
<div class="separator" style="clear: both; text-align: left;">INGREDIENTS:</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">1 Bundle of Asparagus (use the regular ones or the bundle of small ones)</div><div class="" style="clear: both; text-align: left;">1/2 package of frozen <a href="http://www.athensfoods.com/">phyllo dough</a>, thawed (I cut the roll in half and put the rest back in the freezer)</div><div class="" style="clear: both; text-align: left;">1/4 cup butter</div><div class="" style="clear: both; text-align: left;">1/2 cup grated Parmesan</div><div class="separator" style="clear: both; text-align: left;">Fresh Ground Pepper</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 Sheet Parchment Paper</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">DIRECTIONS:</div><div class="" style="clear: both; text-align: left;">Preheat your oven to 350 degrees. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5mq5TsTgmrYdM8MeM-9SXx2HLh78mvmMH0h_w7tsH0CWA_8Xyxrn0W4djnop6Pa55BdTPUEEuREJyy5PYFvkYceRVz5TFOqNlBYYe3f43-rxegRgSdR1CDr8FDPT1wWS66WsUhrZGNo/s1600/IMG_1790.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5mq5TsTgmrYdM8MeM-9SXx2HLh78mvmMH0h_w7tsH0CWA_8Xyxrn0W4djnop6Pa55BdTPUEEuREJyy5PYFvkYceRVz5TFOqNlBYYe3f43-rxegRgSdR1CDr8FDPT1wWS66WsUhrZGNo/s200/IMG_1790.JPG" width="148" /></a>(1) Snap off one end of your asparagus; you can pretty much guarantee that the entire bundle will have the same snap point, so use this as a guide and cut the rest of the bunch at the same length. If you are using the smaller asparagus, you will not need to cut them, they're pretty tender.</div><div class="" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht82OkV7EpcMdYbmw2AU9rG_DQObj3oamc0pzBIOp5dc4zaj1GTVYkv_ek5A945X5keNTP48U7UXPsz1vET_ptSanECInPdUi5XPbHQ_CvZCV8Za5bkZeyEiM92J705du30dC0-rqToKM/s1600/IMG_1791.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht82OkV7EpcMdYbmw2AU9rG_DQObj3oamc0pzBIOp5dc4zaj1GTVYkv_ek5A945X5keNTP48U7UXPsz1vET_ptSanECInPdUi5XPbHQ_CvZCV8Za5bkZeyEiM92J705du30dC0-rqToKM/s200/IMG_1791.JPG" width="148" /></a> (2) Unroll the 1/2 roll of the phyllo dough. Cut that in half, so you have 2 8" (approx) sections of sheets. You'll probably only use 1/2 of this, so get the others back in the plastic and in the freezer (read: YIPPEE - you will have enough Phyllo for three more batches of this tasty treat - your neighbors will love you!) </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYcyhx-xi-wP5wpbqRL4ShpdupE02Drb-YScfePVl-dHWuH7eh47u67puUDFQalcUPb-ZOg7DOZ6zq-Y1Rl5LsBp_JZbbDQKNckXPcsXNHZ9saHgIOPCuelh5fjRs0y9u9x9ja05gRXU/s1600/IMG_1794.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVOMGTclZBF8w4jnbAp_WkAfkNgtQHTG-D6XV_AYXXkgPA-0-uzI34ejksRjjvEJwo0MoOakrl6-RK7cC3fzMsYkSxBgPZH2KdW0lila6dJx93oBTkx0BruOsUfW978Grze9kNgtCI84/s200/IMG_1792.JPG" width="148" /></a> (3) 2 ways to approach this next step: (a) Brush the top sheet LIGHTLY with the melted butter. Literally, just dip your brush into the butter, don't drench it in butter or they won't crisp nicely when you bake them ("lessons learned" by Chris). or (b) Cover the whole stack with a damp towel and take only one sheet from the stack and lightly butter it. </span></div><br />
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<div class="" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcKVvyXCPNEXXSkUma9QZnqTvrk0BPcqViQLDMnXuI7nluSmXUX-IuFwU0qKEfc-bSABk7O2_Mc7znA0_RU_bdQBS4JxKVnDvOb0F4zHMRokYBiFojFd_EXq-MeBiTyRZIhx4DIsu7DI/s1600/IMG_1795.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOcKVvyXCPNEXXSkUma9QZnqTvrk0BPcqViQLDMnXuI7nluSmXUX-IuFwU0qKEfc-bSABk7O2_Mc7znA0_RU_bdQBS4JxKVnDvOb0F4zHMRokYBiFojFd_EXq-MeBiTyRZIhx4DIsu7DI/s200/IMG_1795.JPG" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYcyhx-xi-wP5wpbqRL4ShpdupE02Drb-YScfePVl-dHWuH7eh47u67puUDFQalcUPb-ZOg7DOZ6zq-Y1Rl5LsBp_JZbbDQKNckXPcsXNHZ9saHgIOPCuelh5fjRs0y9u9x9ja05gRXU/s1600/IMG_1794.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYcyhx-xi-wP5wpbqRL4ShpdupE02Drb-YScfePVl-dHWuH7eh47u67puUDFQalcUPb-ZOg7DOZ6zq-Y1Rl5LsBp_JZbbDQKNckXPcsXNHZ9saHgIOPCuelh5fjRs0y9u9x9ja05gRXU/s200/IMG_1794.JPG" width="147" /></a></div>(4) Sprinkle about 1 tablespoon of parmesan over the buttered phyllo sheet. If you are using the regular size asparagus, use two spears, if you're using the mini ones (which you won't have to snap), use 4 spears. Put the asparagus at the short end of the buttered, cheesed phyllo sheet, put a couple of grinds of black pepper on top, and roll it up (cigar style). <br />
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</div><div class="" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NL0QBbp3jkNlTByB9WiwmRSNLAcNSmgU4xRkmZQNIsW0RHG226LYLHkyaMd9UQCYh9Lh4fknrMxzWpuKkTPhdgWK7Dr9zadTdZCnpGI9GhhrlY5mfNShPt6vzc5VOL91WDdhapo8ano/s1600/IMG_1799.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NL0QBbp3jkNlTByB9WiwmRSNLAcNSmgU4xRkmZQNIsW0RHG226LYLHkyaMd9UQCYh9Lh4fknrMxzWpuKkTPhdgWK7Dr9zadTdZCnpGI9GhhrlY5mfNShPt6vzc5VOL91WDdhapo8ano/s200/IMG_1799.JPG" width="148" /></a></div>(5) Lay the phyllo-wrapped asparagus, seam side down on a parchment lined jelly-roll style cookie sheet. Brush them with a little butter - again, not too much as you don't want them to get soggy. Sprinkle a little more parm on top.<br />
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Bake in the oven for about 15-20 minutes, until they are golden and crispy.<br />
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(you might want to make that 2nd batch, afterall. I can never seem to get one of these before they're all gone!)</div>I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-16337837880371172432011-08-16T15:12:00.000-07:002011-08-18T07:45:39.758-07:00So THAT's What you Did with the 24 Lbs of Tomatoes<div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxYCUaxpgk3FCS0MVVY4Mo3D08rDT4KwL_sqf6zUlFpDtLRl5vZfQQqhGTRlNW3rZOECrTCiVkPfs6XyuCdIcaoN871YatWbI2QadX7m7s7zAfFsgLjllq3JRvGpiPX2W7JzVCIw2S48/s1600/photo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxYCUaxpgk3FCS0MVVY4Mo3D08rDT4KwL_sqf6zUlFpDtLRl5vZfQQqhGTRlNW3rZOECrTCiVkPfs6XyuCdIcaoN871YatWbI2QadX7m7s7zAfFsgLjllq3JRvGpiPX2W7JzVCIw2S48/s320/photo.jpg" width="238" /></a>Yep ... that's it! I made Tomato-Basil Sauce. Then I "canned" it. I honestly do not know what has come over me. All summer long, I have been DYING to preserve stuff. It all stemmed from a trip to the Farmer's Market one April Saturday in <a href="http://www.seasidefl.com/">Seaside, FL</a>. A lady was selling jams and preserves and other things, and I talked with her about preserving. When I got home, it started. For me, it was simple Strawberry Preserves (everybody should learn how to do this). I shared them with a few gals in the neighborhood, and was pleasantly surprised with "emails of love" about my preserves. Even suggestions that I hit the MT Laurel Farmer's Market with my own wares. Then the thought came to mind to add a little thyme and maybe a little lavender to the recipe. Soon, I was back in the kitchen with my second "canning" of the season and a batch of Strawberry Thyme Preserves and Strawberry-Lavender Preserves. So, last week, when I saw the large box of tomatoes at Mrs Caver's stand, I decided to can my own Tomato-Basil Sauce. The basic recipe is from a book I picked up at Whole Foods from Homemade Living, called <a href="http://www.amazon.com/Homemade-Living-Canning-Preserving-Chutneys/dp/1600594913">Canning & Preserving</a> - I added a little more basil, a little more pepper, a little more garlic, stirred it with my finger (oh, I'm convinced that's the ticket to the good taste!). Simple recipe, and really tasty. If you're interested in preserving (canning, whatever you want to call it), I suggest picking up this book. It's laid out very well and has some good recipes. <br />
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INGREDIENTS:<br />
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16 lbs tomatoes <br />
4 cups chopped onion<br />
6 garlic cloves, minced<br />
5 teaspoons sugar<br />
3 teaspoons kosher salt<br />
Lotsa ground black pepper (put it on the big grind)<br />
1 cup fresh basil, chopped<br />
6 tablespoons balsamic vinegar<br />
12 tablespoons bottled lemon juice<br />
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DIRECTIONS:<br />
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(1) Slice an "X" on the base of your tomatoes - not too deep, just enough<br />
to pierce the skin. Next, prepare an ice bath (large metal bowl filled with ice and water; no special amount; the tomatoes are going to go in here to stop the cooking process after you "blanch" them to get the skins off).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBq2UxCUW45EBUjOxyrSkfdiJg0e6HdSpNxG3h7RfCiI1tTW3RyTZ7TYsEwoxVs0-8s-hkf6WDd2DSSRbHTueSRnYPeIdehTR1xKlb1aTXeDwnvEbq0SLB48K0SEKB_5Gpv9tb4IRxNQ/s1600/photo.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBq2UxCUW45EBUjOxyrSkfdiJg0e6HdSpNxG3h7RfCiI1tTW3RyTZ7TYsEwoxVs0-8s-hkf6WDd2DSSRbHTueSRnYPeIdehTR1xKlb1aTXeDwnvEbq0SLB48K0SEKB_5Gpv9tb4IRxNQ/s200/photo.jpg" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBq2UxCUW45EBUjOxyrSkfdiJg0e6HdSpNxG3h7RfCiI1tTW3RyTZ7TYsEwoxVs0-8s-hkf6WDd2DSSRbHTueSRnYPeIdehTR1xKlb1aTXeDwnvEbq0SLB48K0SEKB_5Gpv9tb4IRxNQ/s1600/photo.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYB-6cf-bpLGRZvfj53Fy1YDA5KBGnWCTKazTTH9Lwvq_rWQD8bFcQhv4S6XPnnyJ-CqsvorgQmh2-iAVCTstiRo2Yln3Jok3GF1uLiIgNdsxccUO8YCaJhJDAyCp0yGhmBn-b8pCzkQ/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYB-6cf-bpLGRZvfj53Fy1YDA5KBGnWCTKazTTH9Lwvq_rWQD8bFcQhv4S6XPnnyJ-CqsvorgQmh2-iAVCTstiRo2Yln3Jok3GF1uLiIgNdsxccUO8YCaJhJDAyCp0yGhmBn-b8pCzkQ/s200/photo.jpg" width="148" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none;"><span class="Apple-style-span" style="color: #666666;">Place the tomatoes in a pot of boiling water for about 30-45 seconds. When the skin looks like it's pulling away where you've made the "X", remove the tomatoes with a slotted spoon into the ice bath. The skins should just fall right off, but if not, peel the tomatoes. Core the tomatoes - try to get as much of the white part out as you can (you can also do some of this when chopping them); this part is tough - not tasty. Chop 'em up. I just kinda quarter them then cut those quarters in half ... if they seem a bit big, take the knife to them a second time.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHf6vA8QlDh1VvgMJgwk0i56yJe79IK_FtyjIrpawG-gOdEG50k3Jwt9ttjjpwFcskQbvszsRqSvd4SjaZyhXLKyOY1rPGosZzyQnVAOP0q5ylZAECkjojfobNlNzU33eObx-5PjcEeDM/s1600/photo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHf6vA8QlDh1VvgMJgwk0i56yJe79IK_FtyjIrpawG-gOdEG50k3Jwt9ttjjpwFcskQbvszsRqSvd4SjaZyhXLKyOY1rPGosZzyQnVAOP0q5ylZAECkjojfobNlNzU33eObx-5PjcEeDM/s200/photo.jpg" width="149" /></a></div><br />
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(2) Place the chopped tomatoes in a stock pot - my favorite is a le Creuset oval dutch oven; this one is an 8qt. - let the tomatoes come to a boil and turn it down to a simmer. Add the onion, garlic, sugar, salt and pepper. Stir and let it cook for about 1 1/2 hours, stirring occasionally to keep from sticking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIeQ6QIc9QcX4PHT6ZlhLSXRUEp2FUyTvxl2FjrBDxMwv1y9AiUwOiXe_4YM8Z5eZqInXD2tY_brmninYsX9glz9OgpFjdSZXfP89GQZb9udO6LUJNrwHe-_dkbWzX9hcmjaBJjsdCFY/s1600/photo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIeQ6QIc9QcX4PHT6ZlhLSXRUEp2FUyTvxl2FjrBDxMwv1y9AiUwOiXe_4YM8Z5eZqInXD2tY_brmninYsX9glz9OgpFjdSZXfP89GQZb9udO6LUJNrwHe-_dkbWzX9hcmjaBJjsdCFY/s200/photo.jpg" width="148" /></a><br />
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(3) While the sauce cooks, sterilize your mason jars, lids and rings (put the jars in your canner filled with water that has been brought to a boil and turned off; put the lids and rings in a saucepan, cover with water, bring to a boil and turn it off & let them sit till you're ready to use them). This recipe made 12 pints.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJoQAtAqS4Qa6FjqNkepxUsmqVbA388Dvhfpjo8KMEv3dvI7Se5THOw5Z5N-X8nA8kbeAXhzH3BRaQY9kXfl2yMPIlyFMWlbF19Uzns-XXfaMkWmR24Tkb0bZ3pCYzVi_q0hCcGp16TQ/s1600/photo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJoQAtAqS4Qa6FjqNkepxUsmqVbA388Dvhfpjo8KMEv3dvI7Se5THOw5Z5N-X8nA8kbeAXhzH3BRaQY9kXfl2yMPIlyFMWlbF19Uzns-XXfaMkWmR24Tkb0bZ3pCYzVi_q0hCcGp16TQ/s200/photo.jpg" width="149" /></a><br />
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(4) Use an immersion blender to get your sauce to a smooth consistency. Don't worry if all the tomatoes aren't smooth - it's nice to have a chunk of tomato every now and then. Remove the sauce from the heat and stir in the chopped basil and balsamic vinegar. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuxVCKmYdVtJGFwNltJcsbSNO61lHJPmv4-sr80BkIKQ4-yJAwZZzK7xmS3zsc2oKoDEqNl0CF2NMnL5_vcrDNlM6XENnpIYDParbPksqODNCwFc4cJvlBfLiZtrMSZC4Fxl-pG3B0eI/s1600/photo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuxVCKmYdVtJGFwNltJcsbSNO61lHJPmv4-sr80BkIKQ4-yJAwZZzK7xmS3zsc2oKoDEqNl0CF2NMnL5_vcrDNlM6XENnpIYDParbPksqODNCwFc4cJvlBfLiZtrMSZC4Fxl-pG3B0eI/s200/photo.jpg" width="149" /></a><br />
(5) Put your hot jars on a countertop covered with towels, add a tablespoon of lemon juice to each of the jars, then ladle the tomato sauce into each of the jars (use your canning funnel), leaving about 1/2" at the top of the jar. Run a non-metal spatula around the top (most canning "kits" come with a little tool for this - use it. It's basically just removing any air bubbles).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKwdnaVbkzav5Z92GMvZ3TMuaTck3p1Jx7L_bNMZ5RDALePAS12AK76cKnnsGfWQymoT4mkjDoemz0z4YxSw43EtXOzYv_lriv_fSMcdTaEUfzkiFFeRlD_HuWLlv_AJKTTE13H0keH6o/s1600/photo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKwdnaVbkzav5Z92GMvZ3TMuaTck3p1Jx7L_bNMZ5RDALePAS12AK76cKnnsGfWQymoT4mkjDoemz0z4YxSw43EtXOzYv_lriv_fSMcdTaEUfzkiFFeRlD_HuWLlv_AJKTTE13H0keH6o/s200/photo.jpg" width="149" /></a><br />
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(6) Wipe the edges of the glass jars to be sure they're clean of all the tomato sauce. Place the lids on top and screw the rings on (not too tight, just finger-tip tight).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJA2hROrz5HhZnN0BJ_vIM8AEgzF3-ENtCLylVITFrGY1MMnbt5TPz6CvgIsUvxWwhx_6zZ-6JQCgnxOvV_UUVlmOX254Vx4IAFznnizo2fHgC6Aq0YUCYN0cpe2zTFjGy-4RCuGKiCA/s1600/photo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJA2hROrz5HhZnN0BJ_vIM8AEgzF3-ENtCLylVITFrGY1MMnbt5TPz6CvgIsUvxWwhx_6zZ-6JQCgnxOvV_UUVlmOX254Vx4IAFznnizo2fHgC6Aq0YUCYN0cpe2zTFjGy-4RCuGKiCA/s200/photo.jpg" width="149" /></a>(7) Put the jars in your canner, place the lid on, and boil for about 35 minutes. Make sure you have enough water to cover the tops by 2"-3", and keep a hot kettle close by so you can add water if the water level gets too low.<br />
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(8) Once your tomato sauce has "processed", take the jars out, and lay them on top of a kitchen towel, out of the way of drafts and anything that could move them. Put a towel on top and let them sit. After 24 hours, unscrew the screw rings and check to see if the lids are secure. They should have been sucked onto the tops of the jars (I usually pick mine up by the lid if they're not too heavy - if they aren't secure, you will have to start the processing over with new lids and screw rings and newly sterilized jars.<br />
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Seems like a ton of work, but while the process is long, this is actually pretty simple. Consult a canning book or the instructions that come in your canner - the directions here are pretty brief.<br />
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NOTE: I had to do this in 2 batches. You might cut the recipe in half or do the same, unless you are blessed with the biggest Le Creuset ever made!<br />
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This sauce is sure going to be tasty in February when all the tomatoes at the grocery store are hard and a funky color of red. And, so, I probably ought to mention that everything in this batch of Tomato-Basil Sauce was grown within a short distance from my home (the balsamic vinegar is the exception). It feels so good to eat like that. <br />
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I will use this sauce as the base for spaghetti, maybe add some cooked mild and hot (2/3 mild, 1/3 hot) Italian Sausage (casings removed, chunked into pieces and sauteed in a skillet) combined with this sauce, and poured over some spaghetti. I might use it in lasagna. I might use it as the sauce over some handmade cheese ravioli (recipe coming soon). The possibilities are endless! <br />
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<b>WINE PAIRING:</b> Well, you have to start with a Prosecco (I'll find any excuse to drink bubbles). As with all pastas in red sauce at my house, a yummy Italian red is in order. This could get really complicated, so just go to your local wine purveyor and ask for a good Brunello (a <span class="Apple-style-span" style="font-family: 'Times New Roman', serif; font-size: 16px;"><i>Brunello di Montalcino</i><b> </b>is a f</span><span class="Apple-style-span" style="font-family: 'Times New Roman', serif; font-size: 16px;">ull-bodied, intense wine; it will be dry and tannic - Get one that's at least 15y old). If that doesn't do it for ya, there's always Chianti - no not the one with the basket bottle! </span><span class="Apple-style-span" style="font-family: 'Times New Roman', serif; font-size: 16px;">Chianti is v</span><span class="Apple-style-span" style="font-family: 'Times New Roman', serif; font-size: 16px;">ery dry, medium-bodied, a little tannic with a tart "cherry" flavor. Chianti Classico is usually the best (Try Ruffino with the gold label). </span>I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-2653147418446583872011-08-13T18:20:00.000-07:002011-08-13T18:39:59.271-07:00The Farmer's Market<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatcpNu-lM2fd2ntGS-0t5u2_6dpqevk6AyAiA6ySQcEfLTh2Rib74jFvPutehmObHPiSKGWoOIMz8iVhVvotu8o53X3kiRfe3j9qCHbPvtXLVhuYpDr2_fUCFw-CkWN1REubX21kebAs/s1600/photo_3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatcpNu-lM2fd2ntGS-0t5u2_6dpqevk6AyAiA6ySQcEfLTh2Rib74jFvPutehmObHPiSKGWoOIMz8iVhVvotu8o53X3kiRfe3j9qCHbPvtXLVhuYpDr2_fUCFw-CkWN1REubX21kebAs/s400/photo_3.JPG" width="400" /></a><br />
Every Saturday from June through mid-October, there is a farmer's market in the <a href="http://www.mtlaurel.com/">Town of MT Laurel</a>, where I live. Farmers come from as far as Chilton County (where all the best peaches EVER come from), and as close as just 1 mile down the street - <a href="http://www.jvuf.org/">Jones Valley Urban Farms</a>, which is on the site of the MT Laurel Organic Garden. I feel pretty blessed to have this right around the corner from my house. I can make a cup of coffee, take a stroll, or ride my <a href="http://www.electrabike.com/Bikes/cruiser-bikes-electra">cruiser </a>2 blocks and come home with fresh veggies for the week - Best part? I don't have to get in the car.<br />
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This morning, I made a haul! I bought a "basket of salsa" from one of the farmers, which has all the ingredients to make a fresh salsa (and a recipe - but I think I'll add a few more peppers to mine to spice it up a bit). From another farmer, I bought sweet onions. They're on the small side, so I am sure they will be just wonderful. From Caver's Farms, I scored a handful of beautiful peaches for a cobbler, the most precious little yellow squash and some pink eyed peas, lady peas, lima beans and a sweet little speckled butter bean mix. Can't wait to try those over some tomatoes this week. And speaking of tomatoes, Mrs. Caver also pulled a box of big red tomatoes for me. I plan to make some marinara and can it tomorrow for use over the winter when I crave that fresh tomato taste.<br />
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Here's my bounty ...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4ifP4lUG2xr0AejO9MvmRO1lnUZs9UBCYxwxtCKCHeWqiMSDFtTQs_vuKdP3tE8pnvvmB-gVAjd2UECL_cJWrzcFcmSSQpSAAWeo3cRh1Nyg4d2kcOtjGfziTP5zo7MPl1eafvGZs-M/s1600/photo_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4ifP4lUG2xr0AejO9MvmRO1lnUZs9UBCYxwxtCKCHeWqiMSDFtTQs_vuKdP3tE8pnvvmB-gVAjd2UECL_cJWrzcFcmSSQpSAAWeo3cRh1Nyg4d2kcOtjGfziTP5zo7MPl1eafvGZs-M/s320/photo_2.JPG" width="238" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTrBPXmKEioScw8PRbaNU_iViEHEaGxFPALplx0nYm0DrpIE94x-oM09TKcgMnnip9H8p0sx3Lux4Dl9YbqTBdVi3No9pvphyjlFqzYNzKGFzcaEP7cbXHE6spiOd5_GVm7GD7k5xBNU/s1600/photo_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTrBPXmKEioScw8PRbaNU_iViEHEaGxFPALplx0nYm0DrpIE94x-oM09TKcgMnnip9H8p0sx3Lux4Dl9YbqTBdVi3No9pvphyjlFqzYNzKGFzcaEP7cbXHE6spiOd5_GVm7GD7k5xBNU/s320/photo_3.JPG" width="238" /></a></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you haven't visited your local farmer's market, you should (if you live in AL, you can check this <a href="http://maps.google.com/maps/ms?hl=en&ie=UTF8&msa=0&msid=103733522266396018661.000443b1e46b27f9a6ba2&z=7">Farm Locator</a> and go visit your local farmers). There are always neat little surprises to be had - like this wonderful basket of veggies for a fresh salsa! </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23pZr3E2PPZnAL_XxI_JGofunv_asixaeqmbuUmmE34RucI6s4v4S0Tzjpo_TkHUYe1xj2bM8caB8Fl9UrvA3QVXYAEKLGtZXfzEI9g27iZXRCrFEjJcN8uyOXCCxfDb6FC9dOXuY2qU/s1600/photo_2_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi23pZr3E2PPZnAL_XxI_JGofunv_asixaeqmbuUmmE34RucI6s4v4S0Tzjpo_TkHUYe1xj2bM8caB8Fl9UrvA3QVXYAEKLGtZXfzEI9g27iZXRCrFEjJcN8uyOXCCxfDb6FC9dOXuY2qU/s400/photo_2_2.JPG" width="297" /></a><br />
Not only that, but if everyone took advantage of what's grown locally, think about the possibilities ... for starters, we'd be supporting our local, small farmers. Not to mention the fuel savings - Did you know that each food item in a typical US meal has traveled and average of 1500 miles? I live in the south ... those asparagus I get at the grocery store in July probably aren't grown locally, and it takes fuel and energy to grow those things (fertilizing, processing, packaging, warehousing and transporting) - far more energy than we receive in calories from the food, itself.<br />
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I've picked up a book called <a href="http://www.animalvegetablemiracle.com/">Animal, Vegetable, Miracle</a> by Barbara Kingsolver about a family who left their "industrial-food pipeline for a rural life, vowing that, for one year, they would buy food from their neighbors, grow it themselves, or learn to live without it." In it, she describes her family's journey, shares examples and discusses the realization that if "every US citizen ate just one meal a week composed of locally and organically raised meats and produce, we'd reduce our country's oil consumption by over 1.1 million barrels of oil a week". WOW. Think of the possibilities ... and it can start by supporting your local farmers.<br />
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Hope everyone has a fine weekend.<br />
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~cI Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-61341504560431091012011-08-12T14:25:00.000-07:002011-08-13T13:06:22.720-07:00Heirloom Tomato SoupLet's start with an easy one ... since you're looking at that picture up there! I love to make this on a rainy saturday afternoon. It kinda takes some time to get it all together, but it's SO worth it. This is really tasty with a grilled cheese sandwich - however you like it ... butter-soaked toasted white bread and kraft slices, or the way I make them: Airy Cibatta with a mixture of Gruyere and Fontina, cooked really slow in a skillet with the lid on! Now, that, my friends, is some gooey, cheesy, goodness!! Either way, this tomato soup will have you passing up the red and white can every time. <br />
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Ingredients:<br />
2-3 lbs heirloom tomatoes; I throw in a handful of sweet 100s too - if you don't have access to heirlooms, stick to something like a big boy and plum tomato<br />
1 large Vidalia onion sliced from end to end, not chopped (like rings, but in half); if you don't have access to Vidalias, pick up some sweet onions (like Peru)<br />
olive oil<br />
3 thyme sprigs<br />
2 bay leaves<br />
6 cloves of garlic, peeled and smashed with the heel of your hand over a knife blade, flat<br />
1 qt chicken stock<br />
1 cup heavy cream<br />
Olive oil<br />
1/2 stick of unsalted butter<br />
S&P (I use Kosher Salt)<br />
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</div>Directions:<br />
(1) Core and cut your tomatoes in chunks<br />
(2) In a roasting pan big enough, put the tomatoes, onions, garlic in a single layer, and drizzle with about 1/2c of olive oil. Stir the mixture around a bit, just enough to coat the veggies. Add salt & a few grinds of pepper <br />
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(3) In a preheated oven (450 degrees), roast the tomatoes, onions and garlic for about :30, or until the onions start to caramelized. I like my onions really smokey, so I let them get a bit brown.<br />
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(4) Remove the roasted tomato mixture to a stockpot, and add the stock, butter, bay leaves and thyme. Bring to a boil, reduce the heat and let it simmer for about :15, or until the liquid has reduced by 1/3. <br />
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(5) Fish out the thyme sprigs (should be just little sticks by now) and the bay leaves. Use an immersion blender and puree the soup till smooth. If you choose to add cream, now is the time. If not, you can add more stock to get the consistency you want. Season with more salt & pepper, and add a garnish of chiffonaded basil, if you like. <br />
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Don't forget your grilled cheese - this one actually has some bacon in it!!<br />
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WINE PAIRING: Sauvignon Blanc or Chardonnay (stay away from red, too tannic and the tomatoes are acidic enough). This would also be good with a really big glass of milk.I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com0tag:blogger.com,1999:blog-667548605795299760.post-16617507763581808142011-08-11T09:20:00.000-07:002011-08-12T07:30:03.115-07:00Welcome to Christina & The KitchenWelcome ... I'm currently getting things underway, but I hope you will visit my table again soon, as you take a culinary journey with me through the Kitchen. I truly believe that most things we do involve food ... and it's what brings us together as family and friends where we share some of our happiest moments.I Am ... CHRISTINAhttp://www.blogger.com/profile/08067386828808794497noreply@blogger.com1