tag:blogger.com,1999:blog-35178928038106003752024-03-27T11:43:15.441-07:00ShowFood Chefshowfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.comBlogger268125tag:blogger.com,1999:blog-3517892803810600375.post-27103480440520812382019-11-26T16:29:00.000-08:002019-11-26T16:29:26.463-08:00WINTER CITRUS SALAD<div class="separator" style="clear: both; text-align: center;">
WINTER CITRUS SALAD - </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_S-xnWZkZ7kT7e6CJ74q1qGeh80KxGHawoLD5EGkLeAEny5869lGfYSc3II_Btc_Yvv-NVtUuDy_ny5RCjCN2KMn3ALklrJny0NQVksDQJoxIkoAKYYGd0jYz3FvfA6zm16QlQMjaIXvL/s1600/IMG_1875.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_S-xnWZkZ7kT7e6CJ74q1qGeh80KxGHawoLD5EGkLeAEny5869lGfYSc3II_Btc_Yvv-NVtUuDy_ny5RCjCN2KMn3ALklrJny0NQVksDQJoxIkoAKYYGd0jYz3FvfA6zm16QlQMjaIXvL/s640/IMG_1875.JPEG" width="480" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Don't get me wrong - I love cozy warming food too. However, after my second helping of Thanksgiving stuffing, mashed potatoes, sweet potatoes and pie - maybe something bright, fresh and lighter would be tasty? Just a thought. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">If you agree - this is an easy and beautiful addition to your winter/holiday/I'm just worth it table.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhyC-P-GA-fUjbRLf6mohf6af1idj7ucaXajrZ9o4bVaNVSMKc-PWlfpHNDHeezMoFmo7ckqcSm8K2TRdb47JGa9EyZyUiTE6mKm2hUGBFyzUqGElHoD57bjsFK2fJ_kM1ctKXV3mjMsq/s1600/IMG_1874.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1201" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhyC-P-GA-fUjbRLf6mohf6af1idj7ucaXajrZ9o4bVaNVSMKc-PWlfpHNDHeezMoFmo7ckqcSm8K2TRdb47JGa9EyZyUiTE6mKm2hUGBFyzUqGElHoD57bjsFK2fJ_kM1ctKXV3mjMsq/s640/IMG_1874.JPEG" width="480" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><u>WINTER CITRUS SALAD RECIPE</u> w/ Lime & Honey Drizzle- </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">(easy to increase or decrease amounts, this makes enough for 6-8 as a side dish)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<style type="text/css">
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px <span class="goog-spellcheck-word" id=":df.2" tabindex="-1" role="menuitem" aria-haspopup="true" style="background: yellow;">Helvetica</span>; color: #454545}
</style>
<br />
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">3 oranges (navel or Cara Cara)</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">2 Blood oranges</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">2 Tangerines or Clementines</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">1 grapefruit</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">1 Star Fruit</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">1/3 cup Pomegranate seeds</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup thin sliced red onion</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">1 bunch Baby Arugula or your favorite greens.</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">Olive oil</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">1) Cut the tops and bottoms off all citrus. Then cut or peel the rind from all citrus. Cut the citrus into thin rounds and save.</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">2) Cut the top and bottom from the star fruit, then cut in thin stars. </span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">3) On a large platter, drizzle olive oil for the base. Spread the greens out over the platter and top with citrus rounds, followed by Star fruit. </span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">4) Sprinkle Pomegranate seeds over the top.</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">5) Save the Red onion until you are ready to serve, then sprinkle over the top, and Drizzle the Honey Lime Dressing too.</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;"><u>LIME & HONEY DRIZZLE</u></span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">3 TBLS Honey</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">2 TBLS Champagne Vinegar (or Apple Cider Vinegar)</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">1 TBLS Fresh Lime juice</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup Olive Oil</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">pinch of dried herbs (french blend or tarragon or minced cilantro)</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">salt/pepper</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">1) In a bowl, whisk the honey, vinegar and lime juice together well.</span></div>
<div class="p1">
<span style="font-family: Verdana, sans-serif; font-size: large;">2) Drizzle in the olive oil, whisking until the emulsion is thicker. Lastly whisk in the seasonings. </span></div>
<br />showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-82269135890022097452019-06-12T16:36:00.002-07:002019-06-12T16:36:38.249-07:00BACON BASIL PESTO on PENNE with PEAS and HERBS <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUd_0bLXLT1-CvAgMBQ4rsq0p1KJ_97M259LHnPOCwc19KbAWvKtwR3TqiaSson0X5bOwPJTWPSFzagMJ57AwxNj0hJtD_P4ZUraBKRWb3a7zaFRkznIwViR2aI5bWFPaMfOUEjJKkKug/s1600/IMG_6546.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDUd_0bLXLT1-CvAgMBQ4rsq0p1KJ_97M259LHnPOCwc19KbAWvKtwR3TqiaSson0X5bOwPJTWPSFzagMJ57AwxNj0hJtD_P4ZUraBKRWb3a7zaFRkznIwViR2aI5bWFPaMfOUEjJKkKug/s400/IMG_6546.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif; font-size: large;">On one hand I apologize to Italian Culinaria (mi dispiace), but on the other hand I give a high five to my southern roots (Yeahhhh.) I mean, it's bacon. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Bacon Basil Pesto.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">The Penne Pasta with Peas and Herbs is a great stand-alone and particularly good right out of the fridge. It's also great tossed and heated in a little Arrabiata sauce. However, it shines and gets eaten faster than I can dish it out when it's tossed in Bacon Basil Pesto. So, you do you. Yawl.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><u>Penne and Peas in Herbs Pasta</u></b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">1 pkg dried Penne Pasta</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 pkg frozen spring green peas</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 tsps each of chopped: thyme, tarragon, mint and parsley</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Olive oil</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">salt/pepper</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">1) Prepare Penne in lots of boiling water according to your package, but a few minutes before the penne is done add the frozen peas into the same water. </span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2) Drain the pasta and peas and add to a large bowl with the chopped herbs. Sprinkle in salt and pepper to taste. Drizzle with Olive oil and toss together well.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><u>Bacon Basil Pesto Sauce</u></b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">4 slices of bacon</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 garlic cloves</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup Basil leaves</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup pine nuts</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 tsp. lime juice</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup olive oil</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup grated parmigiano cheese</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">salt/pepper</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">1) Cut the bacon into large pieces and add to a heated skillet (low/med) to render the fat and cook til the bacon is crisp.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2) Add the garlic cloves to the same skillet for the last couple minutes of cooking. The cloves will infuse the bacon fat and also get a bit caramelized.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3) Remove the skillet from the heat and take out the bacon pieces to save for later. Carefully pour the fat and garlic cloves into a dish to cool for just a couple minutes.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">4) To a blender, add the basil leaves, pine nuts, lime juice and pour in the reserved bacon fat and garlic bulbs. Blend slowly, then faster until the ingredients are a paste. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fQQh3Cd3GQI5wncNX0CcsCcL5Jtutsexzu5Adg7fnxWL-k7M1hZK_hDdje_1IggE0m6EmikiL9Daf2mXK0Guo8CFu5y6oqK6QpWGqlvcLSZcAQU3QJiatG4IeDXQCTi5y2SwoS8bxltg/s1600/IMG_6526.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fQQh3Cd3GQI5wncNX0CcsCcL5Jtutsexzu5Adg7fnxWL-k7M1hZK_hDdje_1IggE0m6EmikiL9Daf2mXK0Guo8CFu5y6oqK6QpWGqlvcLSZcAQU3QJiatG4IeDXQCTi5y2SwoS8bxltg/s320/IMG_6526.JPG" width="320" /></a><span style="font-family: Verdana, sans-serif; font-size: large;">5) Drizzle in the olive oil a little at a time while blending. Use enough olive oil to make a sauce consistency. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">6) Finally, add the cheese and pulse to combine. Scoop into a dish, season with salt and pepper to taste.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">Add a large serving spoon size of pesto to the prepared pasta, toss and taste. </span><i style="font-family: Verdana, sans-serif; font-size: x-large;">Sprinkle the dish with crumbled bacon from the pieces you saved.</i><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">*Add more pesto as you like.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibAMWXBtqx4gRcBpe8hblzKtsaOFACywLkfYKtgbUAL7-uubsKOXXlRPcOw3CimdXeEHGshjNuoy0B0ZgUAbxCUsjGqkddOSI-rSmECBQ544RngaekfEaawmuEV2uJjVajhLcsAxyPwE74/s1600/IMG_6535.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibAMWXBtqx4gRcBpe8hblzKtsaOFACywLkfYKtgbUAL7-uubsKOXXlRPcOw3CimdXeEHGshjNuoy0B0ZgUAbxCUsjGqkddOSI-rSmECBQ544RngaekfEaawmuEV2uJjVajhLcsAxyPwE74/s320/IMG_6535.jpg" width="320" /></a><span style="font-family: Verdana, sans-serif; font-size: large;">*You can also heat together in a skillet, just add a tiny bit of water or pasta water if it's too thick.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"> </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">*Top with more grated cheese for serving.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">Buon Appetito and Come and get it!</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">As always, thanks for being here.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Cathy~ </span><br />
<br />showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-75981794800857789072019-05-15T12:32:00.000-07:002019-05-15T12:32:01.143-07:00Quick Easy Chocolate Chip Skillet Cookie - National Chocolate Chip Day<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GWQWzhto5bNAnfRxdO5Hxqc5t8xgWjibgpN96WV58EvGTH1OpaUr1aR-ar4dWb-dmntBfhVoaJNK1T0GvRWKnvVvYt8HbeRrsXxQ9pD-YDOwdEJjvCQoNWKPVBB22B7aV1LsoJ_jlI3Z/s1600/IMG_6203.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GWQWzhto5bNAnfRxdO5Hxqc5t8xgWjibgpN96WV58EvGTH1OpaUr1aR-ar4dWb-dmntBfhVoaJNK1T0GvRWKnvVvYt8HbeRrsXxQ9pD-YDOwdEJjvCQoNWKPVBB22B7aV1LsoJ_jlI3Z/s320/IMG_6203.JPG" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: large;">I guess National Chocolate Chip Day is a thing? Whatever, right? I'll take any excuse. This Chocolate Chip Skillet Cookie is a perfect "looks fancy, but not fancy" dessert, bar cookie, or just dig in with a spoon (which is maybe what I did?)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br />Quick Easy Chocolate Chip Skillet Cookie -</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">1 stick butter (soft)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 cup brown sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 tsp vanilla</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 egg yolks</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup flour</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 tsp baking soda</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3/4 cup chocolate chips</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">Preheat oven to 350F. Cover the bottom of a 9 inch skillet with buttered parchment paper.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">1) Beat butter and both sugars together in a bowl until smooth. Add vanilla and egg yolks, continue beating until smooth.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2) In another bowl, stir together the flour, baking soda, salt and chocolate chips.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3) Stir the flour mixture into the butter mixture. Spread the thick batter into the buttered and parchment covered skillet. Cook on 350F for 15-20 minutes. Let cool in pan for 10 minutes. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">Cut into slices, squares or spoon it out and eat. Topping with ice cream is optional, but yeah... </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">ice cream.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">ENJOY - and Happy....National Chocolate Chip Day. YAY!</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">ShowFood Chef~</span>showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-48291461646561169512019-05-03T13:30:00.000-07:002019-05-03T13:30:19.781-07:00Savory & Sweet Flatbread with 2018 Red Car Rosé<div style="background-color: white; color: #1c1e21; margin-bottom: 6px;">
<span style="font-family: Verdana, sans-serif; font-size: large;">I think a lot of us think of Rosé for special occasions like a wedding, a luncheon, a bridal shower or a toast. It's in the fridge like the champagne, ready and waiting. Or is that just me? Either way, I'm getting smarter. I had a golden (or rosé) opportunity to taste an early release of Red Car Wine's 2018 Rosé of Pinot Noir. It has convinced me to start the mantra, ROSÉ for EVERY DAY! </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">You are invited to join my tiny movement and of course, there will be food:</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIqxq05gY6ZSV1xiv9KDCb7nA4ijDZT69Qn0V_KaBTQM4nSLTx87Ksc3TLbmBOxAw1oyHdjcuAGVeuCSkB2FcD8aFxi3IbJcpkrXSaORv6L8d9pUFdyttbXIbUv4AieciDuVUjRG5W7es/s1600/IMG_5301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIqxq05gY6ZSV1xiv9KDCb7nA4ijDZT69Qn0V_KaBTQM4nSLTx87Ksc3TLbmBOxAw1oyHdjcuAGVeuCSkB2FcD8aFxi3IbJcpkrXSaORv6L8d9pUFdyttbXIbUv4AieciDuVUjRG5W7es/s320/IMG_5301.JPG" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;">Seriously, this is so good, so fast, so easy and I use it for appetizers, kid's meals, cocktail nibbles, and "I'm just hungry for something" moments...It's a flat bread that comes together in minutes, cooks in 7 minutes and has unlimited toppings> THIS one was made to pair with a bottle of the new Rosé of Pinot Noir 2018 from </span><a class="profileLink" data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/page.php?id=89349388292&extragetparams=%7B%22__tn__%22%3A%22%2CdK-R-R%22%2C%22eid%22%3A%22ARBR-6jVZPE9b4yDw3yTwLtsAdgq4XvzkAfZYeYhyzzTKUaze8FkFS5PYLAkmLAjYwNyYxB9v_JTnZZ-%22%2C%22fref%22%3A%22mentions%22%7D" href="https://www.facebook.com/RedCarWine/?__tn__=K-R&eid=ARBR-6jVZPE9b4yDw3yTwLtsAdgq4XvzkAfZYeYhyzzTKUaze8FkFS5PYLAkmLAjYwNyYxB9v_JTnZZ-&fref=mentions&__xts__%5B0%5D=68.ARD1AX6S35qksWOo-goJrbHsu6nZktxPpwvIEUKtfqva6BTyZtYBJHVqcBpvP5hUiE-Af6js9VM-7S1t67krt8mrTbVzcWzOh2aWBUZR5G8O2AOmT7bLRMTgVt1KC4ndV48uTqfy-s4v8j8gFrtixS790JOhM9fRgjYbaxBuivj3eiwy5IEMLao6Pg-YKK2JK4EJNi8iA6jLFoTBsH-FqipYEi2-iFtm4mD_YEcLSmlTHWWsWaoAxLo1JYjSaCnkn5_ZBjSb85ei1fXwYALAzg_jpICmzh2YpAGdMt3Ieclx96xTKCEV8EmmD5p_Tt_rwsCEgWR7VkXG3yhIrEPOURe-Xg" style="color: #385898; cursor: pointer; font-family: Verdana, sans-serif; font-size: x-large;">RED CAR WINE</a><span style="font-family: Verdana, sans-serif; font-size: large;"> It was such a winner, I've already made it 3 more times...this week!</span></div>
<div style="background-color: white; color: #1c1e21; margin-bottom: 6px; margin-top: 6px;">
<span style="font-family: Verdana, sans-serif; font-size: large;">Recipe: Preheat oven to 475-500F</span></div>
<div style="background-color: white; color: #1c1e21; margin-bottom: 6px; margin-top: 6px;">
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup Flour<span class="text_exposed_show" style="display: inline;"><br />1/4 cup water<br />2 Tbls. Olive Oil<br />pinch of salt.</span></span></div>
<div class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><div style="margin-bottom: 6px;">
Mix with a fork in a bowl, then pull together into a ball and knead just until it holds. Wrap in plastic and rest on counter for 15 minutes while you gather the toppings.</div>
<div style="margin-bottom: 6px; margin-top: 6px;">
Toppings:<br />
4 oz Goat Cheese<br />
1/4 small sweet white onion (sliced very thin)<br />
1/2 cup chopped dates<br />
1 tsp. fresh thyme leaves<br />
Honey to drizzle</div>
<div style="margin-bottom: 6px; margin-top: 6px;">
1) Unwrap the dough, dust a parchment paper with flour and roll out the dough very thin. Cracker thin (about 10” round.)<br />
2) Place dollops of goat cheese all over the flat bread, then onion slices, then dates and finally sprinkle fresh thyme all over.<br />
3) Slide the parchment (with the flatbread on top) onto a sheet pan. Bake for 7-8 minutes. It should be crisp and toasty brown.<br />
4) While warm, drizzle the flatbread with honey, slice like a pizza and serve while warm.</div>
<div style="margin-bottom: 6px; margin-top: 6px;">
For other toppings:<br />
Spread 2 Tbls of cream cheese or mascarpone or vegan cream cheese over the rolled out dough.<br />
Top with any of these: thin sliced mushrooms, sun dried tomatoes, caramelized onions, bacon, prosciutto, fig slices, peach slices, shredded brussels sprouts, arugula, spinach and other cheeses. Keep it light so the cracker thin crust doesn’t get overloaded. The choices are really only limited by your imagination.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvNnEVROn_hPLrw7HK3LhiNaUDl_LPl9zMw78Zej4Cp51FMyBAQD-dNOzFD1wrerQ15Jv7sGCN5uSD_YZWVGuu_-6BbcW8Lm2iOiw60oc01xjrFm1Vxt0jRjABy1NxTjjmUVDgplAXjps/s1600/IMG_6724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvNnEVROn_hPLrw7HK3LhiNaUDl_LPl9zMw78Zej4Cp51FMyBAQD-dNOzFD1wrerQ15Jv7sGCN5uSD_YZWVGuu_-6BbcW8Lm2iOiw60oc01xjrFm1Vxt0jRjABy1NxTjjmUVDgplAXjps/s320/IMG_6724.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rg_h7TUEO6lK3VQBxlQxSSAqMSbwFmczfby_3VR5xSGTsnX139RQCwENIxOMD4IHGJrTRfNfMWR0pbmEZfojCs2cxkpRwMJBSMLNbG24b2iULH6r6Ai2XgEEo7mUHMWMJ2ZEPh1Xrk_8/s1600/IMG_6735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rg_h7TUEO6lK3VQBxlQxSSAqMSbwFmczfby_3VR5xSGTsnX139RQCwENIxOMD4IHGJrTRfNfMWR0pbmEZfojCs2cxkpRwMJBSMLNbG24b2iULH6r6Ai2XgEEo7mUHMWMJ2ZEPh1Xrk_8/s320/IMG_6735.JPG" width="320" /></a></div>
<br /></div>
<div style="margin-bottom: 6px; margin-top: 6px;">
<br /></div>
<div style="margin-bottom: 6px; margin-top: 6px;">
<br /></div>
<div style="margin-bottom: 6px; margin-top: 6px;">
*I was lucky enough to receive an early release of the Red Car Rosé, but not compensated in any other way for my recommendation. The thing I liked the most about their Rosé was the balance. It’s not so sweet, and not lacking structure. The spicy that I love in a Pinot is there, just lighter and fresher, making a great “every day” sip.</div>
</span></div>
showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-32275777589764877762015-07-14T11:02:00.000-07:002015-07-14T11:02:31.520-07:00Watermelon Rind Pickled in Thai Spices<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWh7WymTx8URAnHClpnTH8i5KM6DmX3DqzCa2qzNqdM_YnloPKOfpoB5t0EKK_BPgnCPAVZ6nPc8UKL6xzwiahzYzNSuPbQoJ1BywJO0r4IrhbjyBhkGFZceCz4GCqAKvw0boFaSUQmtNq/s1600/wm+marked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWh7WymTx8URAnHClpnTH8i5KM6DmX3DqzCa2qzNqdM_YnloPKOfpoB5t0EKK_BPgnCPAVZ6nPc8UKL6xzwiahzYzNSuPbQoJ1BywJO0r4IrhbjyBhkGFZceCz4GCqAKvw0boFaSUQmtNq/s640/wm+marked.JPG" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">My kitchen is my laboratory and dream factory. The question that runs through my mind while preparing, chopping, sorting, seasoning and at all times: What else can I do with that?</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">I absolutely love watermelon. I add it to salads, in cold gazpacho, sliced with a drizzle of balsamic and juiced. But, those rinds take up a lot of this fruit, right? So, of course I'm always saving them for the answer to the question, what else can I do with that?</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjptys2aYip6G7sZqLCAHVcwK022eyr0J-VuKBr3ait3M20B4o-CpoL7R2Hpd4mm3hrVyCfkplWJM0-ie0gSs4KrJaHLATCnm-OsxzVwPLitXGocIlvsGvC1u729qdtXxu3zAd2kw1SwJ/s1600/wm5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWjptys2aYip6G7sZqLCAHVcwK022eyr0J-VuKBr3ait3M20B4o-CpoL7R2Hpd4mm3hrVyCfkplWJM0-ie0gSs4KrJaHLATCnm-OsxzVwPLitXGocIlvsGvC1u729qdtXxu3zAd2kw1SwJ/s400/wm5.JPG" width="300" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://www.showfoodchef.com/2010/07/cucumber-pickles-dill-with-it-double.html" target="_blank">Pickling </a>is a fun and easy go-to for so many vegetables and fruits. That's what I decided to do with this batch. Then the next step is deciding the seasoning. Since Thai food is a delicate balance of all flavors (sweet, spicy, hot, sour, bitter), I gave it a try.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BiXsEi0yxCCnbqcvcKcbGkSvhKKcCb8lUDqU49DcjZZpt4RtyBjHtyIY0s2hS0mRGFwzGUx8RAExjOhKC8V-AFiWmzNf96WTow3SrERCDvvz6WipgkCWOcGdw-Ko-qwNQMU61iL7FVp_/s1600/wm4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BiXsEi0yxCCnbqcvcKcbGkSvhKKcCb8lUDqU49DcjZZpt4RtyBjHtyIY0s2hS0mRGFwzGUx8RAExjOhKC8V-AFiWmzNf96WTow3SrERCDvvz6WipgkCWOcGdw-Ko-qwNQMU61iL7FVp_/s400/wm4.JPG" width="400" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">What a crunchy, spicy side dish to meat, sandwiches and cheese platters this created. It goes into my "yeah, that works" kitchen file. Hope you get the chance to try it, too.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsxAdn2BcUQ2ES68CjCgGOs6FOL_eKtUxIDVSxNrDgZ_Q1UHsyhgP4GYZ1KJK7WCt-Ud7hPERGt97GmfpR1eUyUZIhjH0DQpDaD9Uo3QzEgWg77njL2vDw7pvSe0gqHND5wXQEwpILS2E/s1600/wm3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsxAdn2BcUQ2ES68CjCgGOs6FOL_eKtUxIDVSxNrDgZ_Q1UHsyhgP4GYZ1KJK7WCt-Ud7hPERGt97GmfpR1eUyUZIhjH0DQpDaD9Uo3QzEgWg77njL2vDw7pvSe0gqHND5wXQEwpILS2E/s400/wm3.JPG" width="300" /></a></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWdIqkIG6n72R0-i-LWGMn9fvKJEE6U45vJf8OTOhLUVscgkmzFshjBtBr7SrgMY8dLl5gQaNTUYLRmHEGRFTrT9mEwbMg0TGBiwvB8NTz4yZ9Rtq85JqgV_rsNO63-jYZgCeTga5O9Bd/s1600/photo.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWdIqkIG6n72R0-i-LWGMn9fvKJEE6U45vJf8OTOhLUVscgkmzFshjBtBr7SrgMY8dLl5gQaNTUYLRmHEGRFTrT9mEwbMg0TGBiwvB8NTz4yZ9Rtq85JqgV_rsNO63-jYZgCeTga5O9Bd/s320/photo.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Recipe: Watermelon Rind Pickled in Thai Spices -<span style="font-size: x-small;"> ShowFood Chef</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"> </span></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">4 cups Chopped Watermelon Rind (green and red removed)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/4 cup salt</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 quart water</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">In a large bowl, stir the salt in the water to dissolve, then add the rind to this brine. Place another plate or bowl on top to hold the rinds submerged. Place in refrigerator for 8 hours or over-nite.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Drain, rinse the rinds well and drain again.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">4 cups water</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2 cups cider vinegar</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2 teaspoons Thai spices (including paprika, turmeric, black pepper, coriander, fenugreek, mustard, cumin, cayenne and ginger)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Zest of one lime</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 tsp lime juice</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">In a large pot, bring these ingredients to a boil, then add the rinds. Simmer for 45 minutes until the rinds are translucent.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Pour rinds and liquid into prepared jars, close lids and refrigerate or use <a href="http://www.saveur.com/article/Techniques/Canning-Pickles-with-a-Boiling-Water-Bath" target="_blank">hot water bath method </a>for 10 minutes for keeping pickles outside of the refrigerator for months.</span></span><br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"></span></span></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMFkne4BiLzD7vG7BDnaHl71-f1eV1B7O85KdkLGxQZTH460zvvQFmfC_2sOco9jRRrkHRIpB5XMWChKF8SehS3xYR0nSPBf9rjoqUIbQAchwJ_tEM4B1P8mUfRU3CKkiK0k1StApzPPR/s1600/wm2.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMFkne4BiLzD7vG7BDnaHl71-f1eV1B7O85KdkLGxQZTH460zvvQFmfC_2sOco9jRRrkHRIpB5XMWChKF8SehS3xYR0nSPBf9rjoqUIbQAchwJ_tEM4B1P8mUfRU3CKkiK0k1StApzPPR/s320/wm2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ShowFood Chef~</td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"></span></span> </span></span></div>
showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-69000761699048595382015-06-08T00:45:00.002-07:002015-06-08T00:45:56.564-07:00Smokey Tea Poached Shrimp Salad<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHgw-hlacSyQxaOc0sMRDSuuvGzmJtoyZUO_SjoD_r0Jzn-divTzl700R9Av5SVAjQ_h3gTa_VkTLYVcajbNQpgdlbWGOsJF5mgd6ikjMt_RLmC67jpqgBgbUH97W5faXay8PCND1w9UDY/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHgw-hlacSyQxaOc0sMRDSuuvGzmJtoyZUO_SjoD_r0Jzn-divTzl700R9Av5SVAjQ_h3gTa_VkTLYVcajbNQpgdlbWGOsJF5mgd6ikjMt_RLmC67jpqgBgbUH97W5faXay8PCND1w9UDY/s640/photo.JPG" width="640" /></a></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-size: large;">Appetizers are one of my favorite foods. I'll admit it, I get bored easily, so having several smaller items to nosh on makes me a happy nibbler. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When friends get together, I'm often asked to bring the appetizers. It's a risky assignment because as much as I like making them, I'm notoriously late to events. You really shouldn't be late when you have the FIRST course, right? </span><br />
<div style="text-align: center;">
<span style="font-size: large;"> </span><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFegdprEP_ML4QxeMmkGLM3Fl9Z2re0VU_wQCiVsCrKMk0GHb7atjc9t2aF4MLjqq9mmPzGugb67nvCxbLfbMzUQ-OcJKfcSFhnq4-DRatkBCzIZrh5GQ6SXJZr26paQNVxYZRxE_ZcpJ/s1600/photo+5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFegdprEP_ML4QxeMmkGLM3Fl9Z2re0VU_wQCiVsCrKMk0GHb7atjc9t2aF4MLjqq9mmPzGugb67nvCxbLfbMzUQ-OcJKfcSFhnq4-DRatkBCzIZrh5GQ6SXJZr26paQNVxYZRxE_ZcpJ/s400/photo+5.JPG" width="400" /></a></span></div>
<span style="font-size: large;">Now that I think about it, maybe that's why they tell me to bring the appetizers - so I'll try harder to get there on time. Hmmmm, what smart friends I have.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You can't go wrong with little crispy wonton pots of tea-poached shrimp salad. It's just a fact. It's a party-pleaser, and isn't that always a great feeling?</span><br />
<div style="text-align: center;">
<br /><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pGn00Sr3jDrH270KkYhAVzrpwYgX92ZnYvN0NwDrwfb77QTvLt0L8Cc5AXNYtBrYgdxoNtbZc_Ys0fpoI2uVrTnIP7WohUo-WUcLm6ucQJ5LGlOxarfJZzTGZeY-N4B07AkWlgXe-gli/s1600/photo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pGn00Sr3jDrH270KkYhAVzrpwYgX92ZnYvN0NwDrwfb77QTvLt0L8Cc5AXNYtBrYgdxoNtbZc_Ys0fpoI2uVrTnIP7WohUo-WUcLm6ucQJ5LGlOxarfJZzTGZeY-N4B07AkWlgXe-gli/s320/photo+2.JPG" width="320" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I have poached shrimp in wine for <a href="http://www.showfoodchef.com/2012/05/drunken-grapes-with-wine-poached-shrimp.html" target="_blank">Drunken Grapes with Wine Poached Shrimp Appetizers</a>. And I've poached shrimp in <a href="http://www.showfoodchef.com/2011/08/jasmine-tea-poached-shrimp-summer-rolls.html" target="_blank">Jasmine Tea for Summer Rolls</a>, so fresh and light. </span><br />
<br />
<span style="font-size: large;">This time, I chose one of my favorite teas for infusion, smoking and for poaching foods: <a href="http://en.wikipedia.org/wiki/Lapsang_souchong" target="_blank">Lapsang Souchong</a>. The leaves of this tea are traditionally smoke-dried over a wood fire. The tea leaves smell like campfire wood, which translates into a rustic, smokey flavor for shrimp, <a href="http://www.showfoodchef.com/2011/03/how-to-make-tea-smoked-salmon-swimming.html" target="_blank">salmon</a> or chicken. </span><br />
<div style="text-align: center;">
<br /><span style="font-size: large;"></span></div>
<span style="font-size: large;">This is the shrimp salad I use for little Tea Sandwiches, or a scoop on a bed of peppery arugula for luncheon, or these appetizers in Won Ton cups, cucumber cups or as a cracker spread. </span><br />
<div style="text-align: center;">
<span style="font-size: large;"> </span><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjQO5RBHhJwCoy1CrA_X2XxwRE1t2Fchkuzc2ns5M4uhvgp2JTxY4RcN0QCIGqcc6dv35MFygFzoenXrUzvXeB5sogA9CqsdbUZiXmUa79b9QH-NLUkVhBNmDLh-06fk5p4GyVFvde14s/s1600/photo+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjQO5RBHhJwCoy1CrA_X2XxwRE1t2Fchkuzc2ns5M4uhvgp2JTxY4RcN0QCIGqcc6dv35MFygFzoenXrUzvXeB5sogA9CqsdbUZiXmUa79b9QH-NLUkVhBNmDLh-06fk5p4GyVFvde14s/s320/photo+3.JPG" width="320" /></a></span></div>
<span style="font-size: large;">It's very versatile and warning...very addictive. You can make this one day ahead, store air-tight in the refrigerator and the flavors will be even better. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Of course, you can also use the shrimp you have on hand from leftover grilling - hello, perfect way to create another <strike>leftover</strike> extend-over meal. :D</span><br />
<br />
<span style="font-size: large;">RECIPE: <b><i>Smokey Tea Poached Shrimp Salad - </i></b><span style="font-size: x-small;">showfoodchef</span></span><br />
<span style="font-size: large;"><span style="font-size: x-small;"> </span><b><i><br /></i></b></span><br />
<span style="font-size: large;">1lb. Shrimp (uncooked, in shell)</span><br />
<span style="font-size: large;">2 cups brewed Lapsang Souchong tea</span><br />
<span style="font-size: large;">6 oz. cream cheese (room temp)</span><br />
<span style="font-size: large;">6 Tbls. Mayo</span><br />
<span style="font-size: large;">3 Tbls. chopped fresh parsley</span><br />
<span style="font-size: large;">2 Tbls. minced green onion</span><br />
<span style="font-size: large;">1 Tbls. minced white onion</span><br />
<span style="font-size: large;">1/2 Cup finely chopped celery</span><br />
<span style="font-size: large;">1 Tbls. fresh lemon juice</span><br />
<span style="font-size: large;">1/2 tsp. garlic powder</span><br />
<span style="font-size: large;">1 tsp. sugar (optional)</span><br />
<span style="font-size: large;">pinch salt/pepper</span><br />
<br />
<span style="font-size: large;">1) In a large skillet, poach shrimp in tea at 180f (just under a boil, just slight simmer around edges) for 6 minutes. Drain, then chill shrimp.</span><br />
<span style="font-size: large;">2) Mix all other ingredients together well, in a bowl.</span><br />
<span style="font-size: large;">3) Peel and chop the shrimp, then add to the bowl and mix thoroughly. Season. Refrigerate to keep. </span><br />
<span style="font-size: large;"><br /></span>
<div style="text-align: center;">
<span style="font-size: large;">showfoodchef</span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com1tag:blogger.com,1999:blog-3517892803810600375.post-64630442270353842362015-05-24T15:08:00.002-07:002015-05-24T15:08:14.584-07:00Honey Cinnamon Hot Milk Cake with Berries<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEodMiZYkA6uRexSGAgfaRf3qKl2mT9uFdUVo2zwNH2VXE5WkJku_OvDLruuv6eQCpyj6LQA1B43eqNsksfy3RgggxNSFylJc-iqdufw6wJjo5UyxKrBhVSwqOUKaANxIzwXklFh6xELKR/s1600/cake+labeled.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEodMiZYkA6uRexSGAgfaRf3qKl2mT9uFdUVo2zwNH2VXE5WkJku_OvDLruuv6eQCpyj6LQA1B43eqNsksfy3RgggxNSFylJc-iqdufw6wJjo5UyxKrBhVSwqOUKaANxIzwXklFh6xELKR/s320/cake+labeled.JPG" width="320" /></a></span></div>
<span style="font-size: large;">Oh summer, what took ya so long?</span><br />
<div style="text-align: center;">
<span style="font-size: large;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivctmELfpHeJ68joisfbGaFSO5zB_Rt3OBpAnXw1Cev6WJgYzpoq5XI47dhipj3P4V0JWPNQ77KIZQbXbKgYoUpf1ufgMDRtFxkwblBTZuqzvcJU1bZKFSbZq5l3CABQBmJd1EDNi4Cxa7/s1600/photo+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivctmELfpHeJ68joisfbGaFSO5zB_Rt3OBpAnXw1Cev6WJgYzpoq5XI47dhipj3P4V0JWPNQ77KIZQbXbKgYoUpf1ufgMDRtFxkwblBTZuqzvcJU1bZKFSbZq5l3CABQBmJd1EDNi4Cxa7/s320/photo+4.JPG" width="320" /></a></span></div>
<span style="font-size: large;">Finally,the weather is turning warm, even in Chicago where I'm visiting right now. </span><br />
<div style="text-align: center;">
<span style="font-size: large;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUNjCxH0FsD7jEFuvlW2pBwe7zoToQ8Z-KiGtl8v4h43AdSufmACpLZlI1YSLKLZLiyF5dJapzMAQkehLfjnj6AZ9UvzAlqWiwc-_OEM4eDXq75k2SSc-xhbjl9-foewS-O7AoKWZuWsk/s1600/chi.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUNjCxH0FsD7jEFuvlW2pBwe7zoToQ8Z-KiGtl8v4h43AdSufmACpLZlI1YSLKLZLiyF5dJapzMAQkehLfjnj6AZ9UvzAlqWiwc-_OEM4eDXq75k2SSc-xhbjl9-foewS-O7AoKWZuWsk/s320/chi.JPG" width="320" /></a></span></div>
<span style="font-size: large;">It's Memorial Weekend, I've been to three baseball games, and my fitbit steps are the only thing balancing all the food I've consumed.</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">Chicago is truly one of America's greatest cities. I love their support of the arts, sciences, history and industry. </span><br />
<div style="text-align: center;">
<span style="font-size: large;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCDPDZC7qbXaMgJeLhiEMQ7twL37iv3-xs3ephHuzBcFLG4Er8nX_uOJ-OtxslWXL71_ylHKhR-Vdl3FT8orWqSD_6zJjur9ezuqCKhgRnrS9jxFMsL7sFCu51_go-01ID39nC_U7PFKIF/s1600/chi2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCDPDZC7qbXaMgJeLhiEMQ7twL37iv3-xs3ephHuzBcFLG4Er8nX_uOJ-OtxslWXL71_ylHKhR-Vdl3FT8orWqSD_6zJjur9ezuqCKhgRnrS9jxFMsL7sFCu51_go-01ID39nC_U7PFKIF/s320/chi2.JPG" width="320" /></a></span></div>
<span style="font-size: large;">It's a food-lover's dream and a night-life for all ages. </span><br />
<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;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDiayOEUwmocyz847pZRWN_FWkYE9NLoMmXaYJEP3_JmAOsluoqXzjdimq6KIiq2RJbxkHelNrKfTZMrLUQZEtCpvGmydE7e0GMfPEPgN9G7eC0Ixy6pFubPWK9B8uw4ST-IPsOlWReV1/s1600/purple+pig.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDiayOEUwmocyz847pZRWN_FWkYE9NLoMmXaYJEP3_JmAOsluoqXzjdimq6KIiq2RJbxkHelNrKfTZMrLUQZEtCpvGmydE7e0GMfPEPgN9G7eC0Ixy6pFubPWK9B8uw4ST-IPsOlWReV1/s320/purple+pig.JPG" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><span style="font-size: xx-small;">The Purple Pig</span></span></td></tr>
</tbody></table>
<span style="font-size: large;">My husband's whole family are avid White Sox fans. We were front and center, along with a sold out stadium, for Paul Konerko's ceremony that retired his number, 14 forever. </span><br />
<div style="text-align: center;">
<span style="font-size: large;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2RKEd8QhnAmu_SVzJdSF8-4ci0kiFYKpmtWxyOMZX9Q5zoDBlyxLA1qM-uKLFpfNVGGZnCY0LOxIAnDpnb6b1i9zmqO7XdhQGGkK_2aQLQQ60UQNTWF5q7CGQyhWQUVtnvBNJLKJLvcW/s1600/Konr.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2RKEd8QhnAmu_SVzJdSF8-4ci0kiFYKpmtWxyOMZX9Q5zoDBlyxLA1qM-uKLFpfNVGGZnCY0LOxIAnDpnb6b1i9zmqO7XdhQGGkK_2aQLQQ60UQNTWF5q7CGQyhWQUVtnvBNJLKJLvcW/s320/Konr.JPG" width="320" /></a></span></div>
<span style="font-size: large;">In the heartland city of Chicago, I'm reminded of the true meaning behind Memorial Day, a time to honor those who died while in military service. It has also become the marker for the beginning of summer (with Labor Day being the end.) </span><br />
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSQdYlF2D2n2TqvJWDvDyk0z12KShtHA216AgvP3dhmwk1teMrCFvsth01rhMLCRmkXgXUSXDW0lIgQ5N3-sw8ub6ZFpNNEIQEpdbN8s1wJ_WfuiIRQ0XqxJpd8UU0AilBYY490pTnXUA/s1600/photo+5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSSQdYlF2D2n2TqvJWDvDyk0z12KShtHA216AgvP3dhmwk1teMrCFvsth01rhMLCRmkXgXUSXDW0lIgQ5N3-sw8ub6ZFpNNEIQEpdbN8s1wJ_WfuiIRQ0XqxJpd8UU0AilBYY490pTnXUA/s320/photo+5.JPG" width="320" /></a></span></div>
<span style="font-size: large;">If you have a picnic coming up this season, or need an easy potluck offering, or just a quick morning cake or dessert - this Honey Cinnamon Hot Milk Cake is the answer. </span><br />
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZn0i9aby2Rx3vJjhI9bXQ-GYh5LhWbaYvdec55Tqwxy8Vn0jk4F3aTXp4jTnCLc9wEtGyCO1PVPtPumvrOauBuz40nc1to8peaLooDjOXiLq-klUq-EGQY_-tWoSiWfxe-lS1L4OTXAY/s1600/photo+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZn0i9aby2Rx3vJjhI9bXQ-GYh5LhWbaYvdec55Tqwxy8Vn0jk4F3aTXp4jTnCLc9wEtGyCO1PVPtPumvrOauBuz40nc1to8peaLooDjOXiLq-klUq-EGQY_-tWoSiWfxe-lS1L4OTXAY/s320/photo+1.JPG" width="320" /></a></span></div>
<span style="font-size: large;">This is a simple, moist and easy to <i>"freeze for later"</i> cake. It can be dressed up with butter cream, topped with berries or just sprinkled with powdered sugar before slicing it up and serving it up. Having one of these on hand is a <i>"super summer time saver"</i>. Hope you'll love it. Happy Summer!</span><br />
<div style="text-align: center;">
<span style="font-size: large;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LvxRDDi1JnREeLDBWnA6ksa7Jov0YA0bsgWrSFSE15k14-x5U_qE6bRzj8fwdm1hFGUf0daJ8Q1XNxwEXkl7Y1XAn3NJoaCLlgwOC980hB48G9wI8hUejcdBM5QdoxrrWcHHrosQgzIM/s1600/photo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LvxRDDi1JnREeLDBWnA6ksa7Jov0YA0bsgWrSFSE15k14-x5U_qE6bRzj8fwdm1hFGUf0daJ8Q1XNxwEXkl7Y1XAn3NJoaCLlgwOC980hB48G9wI8hUejcdBM5QdoxrrWcHHrosQgzIM/s320/photo+2.JPG" width="309" /></a></span></div>
<br />
<span style="font-size: large;">RECIPE: <b><br /></b></span><br />
<span style="font-size: large;"><b><u><i>Honey Cinnamon Hot Milk Cake with Berries</i></u> -</b> <span style="font-size: x-small;"><i>ShowFoodChef</i></span>:</span><br />
<span style="font-size: large;"><i>(butter and flour 8 or 9 inch cake pan, preheat oven 350F) </i></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 1/3 cup Flour</span><br />
<span style="font-size: large;">1 1/4 tsp. Baking Powder</span><br />
<span style="font-size: large;">1 tsp. Cinnamon</span><br />
<span style="font-size: large;">1/2 tsp. salt</span><br />
<span style="font-size: large;">2/3 cup Whole Milk</span><br />
<span style="font-size: large;">4 Tbls (1/2 stick) Butter</span><br />
<span style="font-size: large;">2 Large Eggs</span><br />
<span style="font-size: large;">1/3 cup Sugar</span><br />
<span style="font-size: large;">1/3 cup Honey</span><br />
<span style="font-size: large;">1 tsp. Vanilla</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1) In a bowl, whisk together the flour, baking powder, cinnamon and salt. Hold.</span><br />
<span style="font-size: large;">2) In a saucepan, heat the milk and butter until melted. Remove from heat and hold.</span><br />
<span style="font-size: large;">3) In a bowl, using an electric mixer, beat the eggs, sugar and honey for 5 full minutes.</span><br />
<span style="font-size: large;">4) Add the vanilla and milk-butter by pouring into the egg mixture while continuing to beat for 2 more minutes.</span><br />
<span style="font-size: large;">5) Fold, then stir the dry ingredients into the liquid. The batter will be like pancake batter.</span><br />
<span style="font-size: large;">6) Pour into a buttered and floured 8 or 9 inch cake pan. Bake at 350F for 20-30 minutes, just til the center is done. Do not overbake. Turn out to a cooling rack. </span><br />
<span style="font-size: large;">7) Drizzle with honey if desired and arrange sliced berries on top. Garnish with powdered sugar or whipped cream (optional.)</span><br />
<div style="text-align: center;">
<span style="font-size: large;">ShowFoodChef</span></div>
showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com1tag:blogger.com,1999:blog-3517892803810600375.post-63993415198669455222015-03-13T00:10:00.000-07:002015-03-13T00:10:38.691-07:00Chicken by Chef (Your Name Here) - Simple Saturday<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXvq6VvX7DarLWrOY4XqX4BB2s_qmcYV23tY_nFezfQ69DqhJghs8jhJMeJ_Jue-W-Kh-OQRCGRn-AiNaD_8yDnhEDjtqjj1C6BeF_-WA06G63WpNe6x-Wtfk1z_UHQjgRDSG-rKlM2O-/s1600/IMG_8919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXvq6VvX7DarLWrOY4XqX4BB2s_qmcYV23tY_nFezfQ69DqhJghs8jhJMeJ_Jue-W-Kh-OQRCGRn-AiNaD_8yDnhEDjtqjj1C6BeF_-WA06G63WpNe6x-Wtfk1z_UHQjgRDSG-rKlM2O-/s1600/IMG_8919.JPG" height="640" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> This is one of my GO-TO chicken techniques and I proudly and quietly
pass it on to my readers. Take it and run, let your "cook flag" fly,
create all kinds of different tastes and combinations with no fear. </span><br />
<br />
<span style="font-size: large;">Your imagination is the main ingredient with this recipe and it makes the most tender White Meat Chicken Breast you'll ever eat.</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigigngIZck9BPZLeiIgXYCCbutgY-fcr6l2qUyMTMn-LwRklV98sF5y9G0vp8ocYD2-ucpdRnfnq4IV9L2FH6I6cK1YjSc1xyoq-CpTJBTWRvQb-BgqLTpjx43e38enzvIXOAJ7f9OYsD4/s1600/FullSizeRender.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigigngIZck9BPZLeiIgXYCCbutgY-fcr6l2qUyMTMn-LwRklV98sF5y9G0vp8ocYD2-ucpdRnfnq4IV9L2FH6I6cK1YjSc1xyoq-CpTJBTWRvQb-BgqLTpjx43e38enzvIXOAJ7f9OYsD4/s1600/FullSizeRender.jpg" height="400" width="400" /></a></span> </span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Here is the list of ingredients, so you can prepare, then read below for the step-by-step guide with pictures:</span><br />
<br />
<span style="font-size: large;">* 2 Boneless White Meat Chicken Breasts <span style="font-size: x-small;"><i>(or up to 4)</i></span></span><br />
<span style="font-size: large;">* Salt & Pepper for seasoning</span><br />
<span style="font-size: large;">* 2 Tablespoons of your chosen Flavor Paste, whatever you have on hand or want to use for your recipe <span style="font-size: x-small;">(see below for examples.)</span></span><br />
<span style="font-size: large;">* 2 Tablespoons<span style="font-size: x-small;"> </span>of your chosen Flavor Sauce <span style="font-size: x-small;">(see below for examples.)</span></span><br />
<span style="font-size: large;">* 1 Teaspoon of Seasoning <span style="font-size: x-small;">(see below for examples)</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><br />***</span></div>
<span style="font-size: large;">Here's the technique - it's really simple, just read through once so you can get the whole picture:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1) Place rectangle sheets of foil on a baking pan. Fold up each corner of the foil sheets to create little trays (I made two for the picture, but I've made as many as 4 on a large baking sheet*.)</span><br />
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPYKWVbiwKSshyvgeRha3W-q_EyYuxemx5tfjCtkQTQL_O851f5mgtdtYTrCl2ISUKWFy4ZXnD1SGH3Ag-sNLLKZBYfdY9ZfuZxdrUjhHWRALSI2Z7lrxw3oChOIFioddNFfiUDUi0PFP/s1600/tri8Chick0001.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPYKWVbiwKSshyvgeRha3W-q_EyYuxemx5tfjCtkQTQL_O851f5mgtdtYTrCl2ISUKWFy4ZXnD1SGH3Ag-sNLLKZBYfdY9ZfuZxdrUjhHWRALSI2Z7lrxw3oChOIFioddNFfiUDUi0PFP/s400/tri8Chick0001.JPG" id="BLOGGER_PHOTO_ID_5647680548183792146" style="display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></span><span style="font-size: large;"> </span><span style="font-size: large;">2) Drizzle Olive oil into each foil tray, and place into the oven on 375F. Let the oil heat up as the oven preheats <i>(it's important to let the oil get hot in prep for the chicken.)</i></span><br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;">3) Once the oven is preheated and the oil is too, place a chicken breast on each foil tray (if you're using chicken with skin, place skin side down first onto the hot oil).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4) On each chicken add two items: </span><br />
<br />
<span style="font-size: large;">A) A flavoring paste (ie, whole grain mustard, ketchup, peanut butter, cream cheese, sour cream, almond butter,tomato paste, homemade jam- look into your refrigerator or pantry and create!</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3Cfvl0JkyApnZa_gCEPiWmnp6675lko5PUzvb3vYjkr2XbHsG0g0pj2k-btDBmbD6s-xSsgvMfLhefUFRNPZWtB9g_CN1m5Ao3-spLbGdXxpKjwHAR8t1rRtBArOqVK03IVpd3JauK-V/s1600/IMG_8913.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3Cfvl0JkyApnZa_gCEPiWmnp6675lko5PUzvb3vYjkr2XbHsG0g0pj2k-btDBmbD6s-xSsgvMfLhefUFRNPZWtB9g_CN1m5Ao3-spLbGdXxpKjwHAR8t1rRtBArOqVK03IVpd3JauK-V/s1600/IMG_8913.JPG" height="300" width="400" /></a></span> </span></div>
<span style="font-size: large;"> B) A flavoring sauce that agrees with the paste you used (ie, honey with the mustard, soy sauce with the ketchup for a barbecue flavor, lemon grass with the peanut butter for a Thai accent, Lemon juice with the cream cheese or sour cream for a hint of German or Belgium, Coconut milk with the almond butter, Balsamic vinegar with the jam, etc..</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOppwqiOIzjEW41rPm1KT-iNwQ26r2jXUoW0wRGoYgID9hX5yFKZRmlmHMNmqi_qilP1Ewel-UoFhJXhvJCCml9k0BHhZw2Jnzc9Wmd0z33D14BLLqI24WdY0HSw83RYX_54uN6xOAZkr/s1600/IMG_8912.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOppwqiOIzjEW41rPm1KT-iNwQ26r2jXUoW0wRGoYgID9hX5yFKZRmlmHMNmqi_qilP1Ewel-UoFhJXhvJCCml9k0BHhZw2Jnzc9Wmd0z33D14BLLqI24WdY0HSw83RYX_54uN6xOAZkr/s1600/IMG_8912.JPG" height="640" width="640" /></a></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"> <span style="font-size: x-small;"><i>(examples include: peanut butter, lemon grass with soy sauce- Garam Massala, lime, with yogurt- Homemade jam, balsamic with red pepper flakes.) </i></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: x-small;"><i> </i></span></span></div>
<span style="font-size: large;">5) Place the baking sheet into the oven for 8 minutes. </span><br />
<span style="font-size: large;">After 8 minutes, flip each piece of chicken over and maybe spoon some of the flavorings in the pan onto the chicken pieces.</span><br />
<div style="text-align: center;">
<span style="font-size: large;"> </span><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6UmZf37wm9XrLw88TOpi37Dcwa45QQRKMddhWD1Sz2ji8XpScofkHi6Rsb9xpU1SD8hcZDEgftTzbG8tJBwhRSSRTPumvJO-ZhxctZF7ryiI63zzHTvNHFvPRYlkkzR6pb-ZHxh5KEyr/s1600/IMG_8905.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6UmZf37wm9XrLw88TOpi37Dcwa45QQRKMddhWD1Sz2ji8XpScofkHi6Rsb9xpU1SD8hcZDEgftTzbG8tJBwhRSSRTPumvJO-ZhxctZF7ryiI63zzHTvNHFvPRYlkkzR6pb-ZHxh5KEyr/s1600/IMG_8905.JPG" height="320" width="320" /></a></span></div>
<span style="font-size: large;">6) Now, add 1 tsp of seasoning to enhance your recipe so far: ie. tarragon, chives, lemon grass, paprika, brown sugar, sesame seeds, capers, red pepper flakes, etc. Ask yourself which one would balance the flavors you've already created. Place back in the oven, continue to bake for another 8 minutes.</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gu1FO_qON8zWyGT86HENh3R-npFBEQmLfwU2dC7tZ7W4pWcKD4FloQSfZFmhyphenhyphen7fipJyx0HWYAgJPZdrNEYB5rU93l7FHbjcR5yEEMdPGzlzT_-tc6Vu4CxrTJ9s8342QcSqyHtFctDld/s1600/tri8Chick0004.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gu1FO_qON8zWyGT86HENh3R-npFBEQmLfwU2dC7tZ7W4pWcKD4FloQSfZFmhyphenhyphen7fipJyx0HWYAgJPZdrNEYB5rU93l7FHbjcR5yEEMdPGzlzT_-tc6Vu4CxrTJ9s8342QcSqyHtFctDld/s400/tri8Chick0004.JPG" id="BLOGGER_PHOTO_ID_5647680565172654322" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 316px;" /></a></span> </span></div>
<span style="font-size: large;">7) Open the oven, quickly turn each chicken breast over, mixing in the juices. Push it back into the oven, close the door and TURN THE OVEN OFF. Let it cook with the oven off for 8 more minutes. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remove the pan and place the chicken breasts on a board to settle.</span><br />
<span style="font-size: large;">*Note about cooking times**</span><br />
<span style="font-size: large;">If you cook more than two chicken breasts at a time, add a minute more to each round of cooking. So, if you cook 3 pieces of chicken make the cooking times 9,9 and 9 minutes.** </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For a sauce or gravy: Mmmm~</span><br />
<span style="font-size: large;">While the cooked chicken rests, place the baking pan over the stove top on Medium and continue to cook each packet of sauce/gravy, stirring each one til thickened. If too dry, add a drizzle of wine or spirits, stock or for a creamy sauce add milk or half and half. For a richer sauce, whisk in a Tablespoon of butter as the sauce is cooling. Try something different for each sauce.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It takes more time to tell you how to make this, then it takes to cook it; so I hope you'll try this style. </span><br />
<br />
<span style="font-size: large;">My family LOVES this because it gives everyone a chance to play and to have different tastes. The flavors meld together well overnight, so it's very delicious chilled. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Serve one recipe for dinner tonight, save the other for a salad tomorrow or sandwiches for guests or low points nibbling.</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgnEJ0jFTUSDVBr11vdkBhtpf3jpLclQFMIDpL9M8AU9l4ZbKUS9FVfYSq5CSUKv6WOeHmGWGvDkT2XVWcNTKYX0TBwuc-i-J-QAGFieNPc4BqVsfPN2SBj5b_zf2FTG79yh7LZ3_s64_/s1600/IMG_8917.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgnEJ0jFTUSDVBr11vdkBhtpf3jpLclQFMIDpL9M8AU9l4ZbKUS9FVfYSq5CSUKv6WOeHmGWGvDkT2XVWcNTKYX0TBwuc-i-J-QAGFieNPc4BqVsfPN2SBj5b_zf2FTG79yh7LZ3_s64_/s1600/IMG_8917.JPG" height="400" width="400" /></a></span> </span></div>
<br />
<span style="font-size: large;">PLUS** you can create several different global flavors in
ONE PAN - ONE TIME COOKING. It makes pleasing picky eaters a breeze.
It makes preparing a few meals at one time extremely fast and easy.</span><br />
<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeqz5PNcpOmaoNy6lCVCf9uO_4ACzy2QVwYmIBE0BjjafLQsCKs4WS835Ur_AxJ7NdnKj874WTdYpvLbToDvndpFGiBXIzZ2ZlpYiOZOPN7PcjSfmlVK-nkJTUSwVIHkToNGtR0n5m0XTL/s1600/chick10011.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeqz5PNcpOmaoNy6lCVCf9uO_4ACzy2QVwYmIBE0BjjafLQsCKs4WS835Ur_AxJ7NdnKj874WTdYpvLbToDvndpFGiBXIzZ2ZlpYiOZOPN7PcjSfmlVK-nkJTUSwVIHkToNGtR0n5m0XTL/s400/chick10011.JPG" id="BLOGGER_PHOTO_ID_5647680543583519954" style="display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></span> The ideas are limitless. But, Shhh, let's keep it between us and your closest friends, ok?</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXiNYsxyIqzhUrJgLCQYdNge7IVhKWR3XTCrnCPy9yNJn5QgSTtXAuhb85xjy-eUq_kf3E2sDsY-zjhFwh_ES-mMaGwrNqADx2iEqs2EiylFmtrgdqlXxno_jknNmX30kVHg-71UH3UoN/s1600/IMG_8904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXiNYsxyIqzhUrJgLCQYdNge7IVhKWR3XTCrnCPy9yNJn5QgSTtXAuhb85xjy-eUq_kf3E2sDsY-zjhFwh_ES-mMaGwrNqADx2iEqs2EiylFmtrgdqlXxno_jknNmX30kVHg-71UH3UoN/s1600/IMG_8904.JPG" height="320" width="320" /></a></span></div>
(Whole Grain Mustard, Honey and Tarragon)<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span></div>
<span style="font-size: large;"></span>showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-49442825012739663362015-02-24T23:31:00.000-08:002015-02-24T23:31:07.601-08:00SBRISOLONA is an "EASY TO MAKE" Italian Crumble Cookie Tart<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGY-5JZw5nwCBJm6tR-SxevvtzB5NbRWCSkmr3qgdxlljIY0wPchndLXl2DsznXYKG6BSaY3zoATQAsOemascL65WrwTX_fwG8H1j0Y0WCxZNrcteF-jVGbh3Ww82w_qjboRntKCFRuiqJ/s1600/603634_643619482321254_1081590371_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGY-5JZw5nwCBJm6tR-SxevvtzB5NbRWCSkmr3qgdxlljIY0wPchndLXl2DsznXYKG6BSaY3zoATQAsOemascL65WrwTX_fwG8H1j0Y0WCxZNrcteF-jVGbh3Ww82w_qjboRntKCFRuiqJ/s1600/603634_643619482321254_1081590371_n.jpg" height="640" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span class="hascaption">I'm really not kidding about the "easy to make" part. The whole <i>Sbrisolona Crumble Cookie Tart</i> can be put together in a food processor in a few minutes, then pressed into a pan and baked. Done.</span></span></span><br />
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;"><span class="hascaption"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWhDEsfvwLx2h-gnC8Q3lj6Wf1jKKYphdW0uAjcEa4lUPjgBowUWvdUvBo3sBptxWL2qCdLH-ZrIeKpj-zs7_j7Pru9qInOgKnbbTjOJ6gtrk35LQ_T0jM6_92oxJwWibCFtXzNR1aq_U/s1600/photo+2-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWhDEsfvwLx2h-gnC8Q3lj6Wf1jKKYphdW0uAjcEa4lUPjgBowUWvdUvBo3sBptxWL2qCdLH-ZrIeKpj-zs7_j7Pru9qInOgKnbbTjOJ6gtrk35LQ_T0jM6_92oxJwWibCFtXzNR1aq_U/s1600/photo+2-1.JPG" height="400" width="400" /></a></span> </span></span></div>
</div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;">In years gone by, in it's original city of Mantua, Italy, this was known as a "Tart of Three Cups". </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;">It used 1 cup of Corn Meal, 1 cup of Wheat Flour and 1 cup of sugar.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;">The name comes from the Italian word,<i> Sbriciolare</i> - to crumble. Along the way it has been tweaked by many, including ShowFood Chef. </span></span></div>
<div class="MsoNormal">
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;"> </span><span class="hascaption" style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJYD6WNv8KKFh7254UOWci_vPZgvWV6kUH1GTTrTPzBH7-onr51seyqxRS2fpc_o-ewhCmWJ708WhDtTniz2EnTDXERmXvqAYTmsU1yKNf3sz7p3WMsJONZIA3cev25ltd9IdS3vLUgwm/s1600/photo+4-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJYD6WNv8KKFh7254UOWci_vPZgvWV6kUH1GTTrTPzBH7-onr51seyqxRS2fpc_o-ewhCmWJ708WhDtTniz2EnTDXERmXvqAYTmsU1yKNf3sz7p3WMsJONZIA3cev25ltd9IdS3vLUgwm/s1600/photo+4-1.JPG" height="400" width="400" /></a></span></span></div>
</div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;">The wonderful part of the Sbrisolona that has not been changed, even by the finest pastry chefs, is the crumbly nature and spirit of friendship. This cookie tart is to be broken in pieces and shared by friends and family. Sure, you can slice it- but why bother. It's so fun to break off a piece and pass it along without ever having to stop your chatting. Okay, maybe that last part was just about me.</span></span></div>
<div class="MsoNormal">
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;"><span class="hascaption"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwNYlE5uraYHI9RlqWKgnKMElumaVp7fy9oeWDKCIMebc-ZCrggJCkDqfrEozidAMwwGWPcDNGXBSP2FSVNFFN73RFJPbk-5j9arlF6PyQOfsl5jF6PCJaWEu0NP7WqHBxPEb_8J0Yl7u/s1600/photo+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwNYlE5uraYHI9RlqWKgnKMElumaVp7fy9oeWDKCIMebc-ZCrggJCkDqfrEozidAMwwGWPcDNGXBSP2FSVNFFN73RFJPbk-5j9arlF6PyQOfsl5jF6PCJaWEu0NP7WqHBxPEb_8J0Yl7u/s1600/photo+1.JPG" height="383" width="400" /></a></span> </span></span></div>
</div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;">Sbrisolona is perfect with tea or coffee in the morning, afternoon or even as a late night "under a book light with a glass of wine" snack. Yeah, that last part was definitely about me.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;">Last note: As good as it taste fresh out of the oven, the flavors and texture are even better the next day. </span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9VTAMzflwCQQ-WRQx4a0hvjwhgRxuquegM6dPOWTAD97IUjv0gtAzkvSxVhWgQOBjGzHpSyZsh6jiyRJAyu9SXw1dva0QkPfgBnEMQiRdvlSAEgqK4io-3Zyf4NSQOQ43Vwm01lGGmPa/s1600/photo+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9VTAMzflwCQQ-WRQx4a0hvjwhgRxuquegM6dPOWTAD97IUjv0gtAzkvSxVhWgQOBjGzHpSyZsh6jiyRJAyu9SXw1dva0QkPfgBnEMQiRdvlSAEgqK4io-3Zyf4NSQOQ43Vwm01lGGmPa/s1600/photo+4.JPG" height="400" width="400" /></a></span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;"><i><b>SBRISOLONA</b></i> (Crumbly) Italian Cookie
Tart: Traditionally this is shared with friends who break pieces off to eat
with tea or wine.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;"><a href="https://www.facebook.com/hashtag/recipe">#Recipe</a>:</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;">1+1/4 cup Flour</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;">3/4 cup Corn Meal</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;">1/2 c Sugar</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span class="hascaption" style="font-size: large;">1 tsp Orange Zest</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="textexposedshow" style="font-size: large;">1/2 c Butter (cold, cubed)</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="textexposedshow" style="font-size: large;">1/3 c Almonds (toasted)</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="textexposedshow" style="font-size: large;">1/3 c Walnuts (toasted)</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="textexposedshow" style="font-size: large;">1/3 c Dried Cheeries</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="textexposedshow" style="font-size: large;">1/2 tsp Almond Extract</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="textexposedshow" style="font-size: large;">1 egg </span></span><br />
</div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span class="textexposedshow" style="font-size: large;">1) In a food processor, add Flour, Corn meal, sugar
and zest- pulse 10 times. </span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span class="textexposedshow" style="font-size: large;">2) Add butter- pulse 10 times</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="textexposedshow" style="font-size: large;">3) Add almonds, walnuts and Cheeries - pulse about
5 times.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="textexposedshow" style="font-size: large;">4) Add Almond extract and egg- pulse til combined
and mixture holds together when squeezed in hand (add a Tbls of water if too
dry)</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="textexposedshow" style="font-size: large;">5) Empty contents into a tart pan with removable
bottom. Press evenly around the bottom and sides. (Garnish with a few whole
almonds)</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span class="textexposedshow" style="font-size: large;">6) Bake in preheated 350f for 15 mins, then reduce
to 300f for about 10-15 more mins.</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span class="textexposedshow" style="font-size: large;">Buon Appetito! </span><span class="hascaption" style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZizrFQoCUNeT_yBft8-6XmSDf6p90tOzaFsz_81IfSl9-RI50NmBKtyM2WmhmeLyAV9gHexRwSYTE2q-xZQUmsrMHkontXAKwfkJ_3uHCWMZfF0osL85aAPfx2skZiY0nHxe3rJidwC-f/s1600/photo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZizrFQoCUNeT_yBft8-6XmSDf6p90tOzaFsz_81IfSl9-RI50NmBKtyM2WmhmeLyAV9gHexRwSYTE2q-xZQUmsrMHkontXAKwfkJ_3uHCWMZfF0osL85aAPfx2skZiY0nHxe3rJidwC-f/s1600/photo+2.JPG" height="320" width="320" /></a></span></span></div>
showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-81546718337693472742015-02-11T14:12:00.001-08:002015-02-11T14:12:52.468-08:00Create Your Own Box Of Chocolates - <div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4eyxtByGJtV4TdVpQz2mZF9REfLtmurc6d9H8f_OBYEW6L2Cyt1jvylp9FT9wNsYsFxnMsrkVZulGzwHrAWynUUlGyGouE9wnmAknULAh9M9MX0mbCAgNki4uypJm1APsCt8Eq6bOQ8Dj/s1600/photo+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4eyxtByGJtV4TdVpQz2mZF9REfLtmurc6d9H8f_OBYEW6L2Cyt1jvylp9FT9wNsYsFxnMsrkVZulGzwHrAWynUUlGyGouE9wnmAknULAh9M9MX0mbCAgNki4uypJm1APsCt8Eq6bOQ8Dj/s1600/photo+4.JPG" height="400" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Sometimes the best way to say, </span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">“I Love You” is to just say
it.</span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">... </span></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">However, adding chocolate </span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">could help. </span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSS02QKX2_LVmVbvF9nLr87g6HBw4CG4s0NLtISEIK80uHpZvOrstPNlL0T59eYwCTu0luRtw4VP9iIeF5jeUNNxLxEPFyFqpJhyphenhyphenXNQ4qeqkG0U7I_5X13XbiyeigVBOfRDEuZhbnhGea-/s1600/photo+1-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSS02QKX2_LVmVbvF9nLr87g6HBw4CG4s0NLtISEIK80uHpZvOrstPNlL0T59eYwCTu0luRtw4VP9iIeF5jeUNNxLxEPFyFqpJhyphenhyphenXNQ4qeqkG0U7I_5X13XbiyeigVBOfRDEuZhbnhGea-/s1600/photo+1-1.JPG" height="300" width="400" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">You can create your own chocolates with a few steps that
are so easy, even a toddler will enjoy making a family treat.</span></span><span style="font-family: Verdana,sans-serif;"></span>
</div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"></span></span><div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDagKRNO0s3xrdNtA7QeyamIKmRJYKmOOuP-DSrWRuhK9IJto1rbsNPcAsayKRMrgGmWyuOGrbe72BUpcejUUOrUSK_YdGpKudS2N-UbGlG-V65M-KCl8TsYPdwMJ-ORzvpcHuOE0x9v8P/s1600/photo+4-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDagKRNO0s3xrdNtA7QeyamIKmRJYKmOOuP-DSrWRuhK9IJto1rbsNPcAsayKRMrgGmWyuOGrbe72BUpcejUUOrUSK_YdGpKudS2N-UbGlG-V65M-KCl8TsYPdwMJ-ORzvpcHuOE0x9v8P/s1600/photo+4-1.JPG" height="400" width="400" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">The choices of what you add to your chocolates can be
unique and simple... </span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI13_eKdSCRu0k5nvS58GsJbxbGyC_A9Km_Jqn7KRha4ZphHQS6sLwn8eDHmthdej6P68FkoAiGEQkOBwP08rAlVDeiU0x344wVtI1eh1rGPQ4Xdc0zkJNmqnpjKUcAL55tTJc0gRu7H7G/s1600/photo+2-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI13_eKdSCRu0k5nvS58GsJbxbGyC_A9Km_Jqn7KRha4ZphHQS6sLwn8eDHmthdej6P68FkoAiGEQkOBwP08rAlVDeiU0x344wVtI1eh1rGPQ4Xdc0zkJNmqnpjKUcAL55tTJc0gRu7H7G/s1600/photo+2-1.JPG" height="400" width="400" /></a> </span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">...or as evolved and inventive as you prefer.<span> </span> </span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Z4SGtt3GdE8fh3-Mbw7LmI_jD9R0pH3qStd95X4Mm7zS6gnlVLmQk0ok07qVtAHywKg0646DFatvOXAYIr8pilkcCZknUVj8vLtk342PbH7r5Lt8aiY6Kwi09EmFqGX99WzJf9Sfvj6f/s1600/photo+5-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Z4SGtt3GdE8fh3-Mbw7LmI_jD9R0pH3qStd95X4Mm7zS6gnlVLmQk0ok07qVtAHywKg0646DFatvOXAYIr8pilkcCZknUVj8vLtk342PbH7r5Lt8aiY6Kwi09EmFqGX99WzJf9Sfvj6f/s1600/photo+5-1.JPG" height="400" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">In fact, why not make a party of the whole event?</span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7sHV7XmWQURmo_J-rNc1-fiMEHPad9M1ktmfdItvScWGQeR9uFzUcgRLZlDTVcIlUVIOBXPEmZTuHDWEwDx0TNn5_yEgLNW0RYo-cmEB6iTq4eergxIgsyFllWYJhpvyP7wEgPgD_PTc/s1600/photo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7sHV7XmWQURmo_J-rNc1-fiMEHPad9M1ktmfdItvScWGQeR9uFzUcgRLZlDTVcIlUVIOBXPEmZTuHDWEwDx0TNn5_yEgLNW0RYo-cmEB6iTq4eergxIgsyFllWYJhpvyP7wEgPgD_PTc/s1600/photo+2.JPG" height="398" width="400" /></a></span></span> </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal" style="text-align: center;">
<br /></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><b>Recipe</b>: <u><i>Choosy Chocolates</i></u></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">(makes about 12-15 chocolates, but the recipe can be
increased as needed)</span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"> </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<br /></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1 cup Chocolate pieces:</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">preferably a very good quality with high cacao and less
sugar content.</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<br /></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">One or Several choices according to your preference: </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">shredded coconut, dried fruit pieces, nuts, pretzel pieces,
candied fruits, pine nuts, pepitas, salt crystals, flavored sugars, broken
candy pieces, organic edible herbs and flowers, etc.</span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"> </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<br /></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span><span> 1)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span>Gently melt the chocolate your favorite way:
double boiler, microwave slowly, etc.</span></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
<br /></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span><span> 2)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span>Spoon small dollops onto a parchment or silicon
covered baking or cookie sheet pan. Use the spoon to create other shapes if you like, ie. a heart.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><br /></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span><span> 3)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span>Sprinkle your toppings as desired, but leave
mostly chocolate showing.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: center; text-indent: -0.25in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4itnsqQy7hP9h_4oulvFTCKn7l3ZFxkODStV5T8h-LNzRt_CCqOMRL8HCztqQ1hJhUez61AGveeM3kc971w_2eWssgG9_K8E57FwHSGm7992szmLDeEgZnPk4iBnpohIdAHMVjxVlEMYB/s1600/photo+3.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4itnsqQy7hP9h_4oulvFTCKn7l3ZFxkODStV5T8h-LNzRt_CCqOMRL8HCztqQ1hJhUez61AGveeM3kc971w_2eWssgG9_K8E57FwHSGm7992szmLDeEgZnPk4iBnpohIdAHMVjxVlEMYB/s1600/photo+3.PNG" height="400" width="400" /></a></span></span> </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span><span> 4)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span>Allow to sit until cooled and hardened (if
you have tempered your chocolate you can put them in the refrigerator for a few
minutes to speed the process.)</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<br /></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">If life is like a box of chocolates, why not create your own
choices!</span></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25zTLRlM_y1oMnbeWhq1btFDEaHn6Ym9FXF-WI3MkF-WTj7NBwPQh7fz0Enuk4qvxh8hJPXdHM-LZFYIMzn5WcuKuQv5yKWXHIPcHAmLSzXx1A8oIGDdNOzPCVarh3w-JrgHNZBj_d5lr/s1600/photo+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25zTLRlM_y1oMnbeWhq1btFDEaHn6Ym9FXF-WI3MkF-WTj7NBwPQh7fz0Enuk4qvxh8hJPXdHM-LZFYIMzn5WcuKuQv5yKWXHIPcHAmLSzXx1A8oIGDdNOzPCVarh3w-JrgHNZBj_d5lr/s1600/photo+3.JPG" height="400" width="400" /></a> </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><div class="MsoNormal">
<br /></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span>showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-74324056959877824422015-02-02T21:10:00.000-08:002015-02-02T21:10:45.141-08:00Simple Whole Roasted Branzino
<style>
<!--
/* Font Definitions */
@font-face
{font-family:Cambria;
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-parent:"";
margin:0in;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
@page Section1
{size:8.5in 11.0in;
margin:1.0in 1.25in 1.0in 1.25in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.Section1
{page:Section1;}
-->
</style>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRx1xQCTXm2Uh7ec-HaTHavTaVfHQobgfzNJh3tYrPber3NxoITNCpQ8LnILDfSz11pFVqSv_RBc64DXKF-jpl3T0HoNNAhvLq5SCVGg7vf9u_XW2awIuMeJBVBTjBQ3LZNShZdrpwO2rC/s1600/SFC+Branzino.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRx1xQCTXm2Uh7ec-HaTHavTaVfHQobgfzNJh3tYrPber3NxoITNCpQ8LnILDfSz11pFVqSv_RBc64DXKF-jpl3T0HoNNAhvLq5SCVGg7vf9u_XW2awIuMeJBVBTjBQ3LZNShZdrpwO2rC/s1600/SFC+Branzino.JPG" height="640" width="426" /></a></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Do you walk by the Seafood section of your grocery store with only a glance at the whole fish on display? Is it because you're not sure what to do with a fish that feels like it's looking back at you?</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Are you just a little bit intimidated by the idea of cooking it, or even what to ask for when it comes to fresh fish? If so, this is a great beginner's recipe. I'll tell you what to say, and then within a few simple steps you'll be serving <i>WOW</i> on a plate to your friends and family. </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBoySMN_XU6nll3a2w3nvftiOigQHuDZ_xf_3v8ACI27sudbYz4aogkV0VC4xeY3UfiyyW1jPemxNETAwLv9PwlOctVR6UH0JPgNmFhICUsQ9LvX5owKXmcL_6MnWYSaB_nkajq8oYjRc/s1600/showfoodchef-9704.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBoySMN_XU6nll3a2w3nvftiOigQHuDZ_xf_3v8ACI27sudbYz4aogkV0VC4xeY3UfiyyW1jPemxNETAwLv9PwlOctVR6UH0JPgNmFhICUsQ9LvX5owKXmcL_6MnWYSaB_nkajq8oYjRc/s1600/showfoodchef-9704.jpg" height="266" width="400" /></a></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">If you have hooked, scaled and smoked your own catch - you may still enjoy a reminder of how "simple" can mean delicious.</span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Branzino - pronounced "Brahn-zee-no" is a seabass frequently caught along northern Italian shores in warmer weather. When caught or farmed in other areas, it's called European bass. In Spain, it's called Lupina. </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">It's Mediterranean and when cooked in that style with additions like capers, lemons, tomatoes and olives the flavors turn the simple into the exotic.</span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">A whole roasting pan lined up with Branzini (plural in Italian for Branzino) can be very impressive, but it also makes a nice quiet dinner for two when you roast just one.</span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOugSrwhv8haEi-otaQZSJciIRimCtYmiA-L9NB4Sr0H9352BWy4EWj8t6QHlUF6gPckq8fHaJwBE24Qr8xZoaRBXVyoG2IxKPlCBpJ0ZYo_vGZb2_9nDqzu_YDoD0BxemPPxgrpo5btl/s1600/showfoodchef-9713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOugSrwhv8haEi-otaQZSJciIRimCtYmiA-L9NB4Sr0H9352BWy4EWj8t6QHlUF6gPckq8fHaJwBE24Qr8xZoaRBXVyoG2IxKPlCBpJ0ZYo_vGZb2_9nDqzu_YDoD0BxemPPxgrpo5btl/s1600/showfoodchef-9713.jpg" height="320" width="320" /></a></span></span></div>
<div class="MsoNormal">
<i><b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Recipe: </span></span></b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Simple Whole Roasted Branzino</span></span></span><b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></b></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Whole Branzino (or Trout or Sea Bass)</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Olive Oil</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Citrus Slices</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Salt/pepper/paprika</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Riesling white wine - <a href="https://wentevineyards.com/" target="_blank">Wente</a> makes a crisp, excellent Riesling. </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1) Ask for Whole Branzino (or Trout or Sea Bass), then ask them to "Scale and Gut it." </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2) Unwrap it at home, rinse the fish and dry well.<span> </span></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span></span>3) Season inside/outside with Salt, Pepper and Paprika.<span> </span>Add a few slices of lemon to the inside
of the fish.</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">4) Drizzle oil and add a few slices of citrus (lemons and
limes, etc) onto a foil lined baking pan (use parchment if you’re adding
tomatoes.)<span> </span> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">5) Put the pan into the
oven, and THEN preheat to 450F.<span>
</span>When the oven is preheated, the citrus is roasted and the oil is hot,
carefully place the fish on top of the citrus.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaJS0PpLBRcKosG96YchnF3_wwK-PugU5v5EjrmTzVIK1CSqU8Z8393uXmWdGdMU5ZgznkJhFgY537xfNNngq1HLK7X60dh21L9zjrpWAW-hxAsvoPbhJ3IPTIbNJbusJAwa0REP_YJsC/s1600/fish+in+oven.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaJS0PpLBRcKosG96YchnF3_wwK-PugU5v5EjrmTzVIK1CSqU8Z8393uXmWdGdMU5ZgznkJhFgY537xfNNngq1HLK7X60dh21L9zjrpWAW-hxAsvoPbhJ3IPTIbNJbusJAwa0REP_YJsC/s1600/fish+in+oven.JPG" height="268" width="320" /></a></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> 6) Continue Roasting for about 15 minutes (less if the fish is
small.) Drizzle White Wine over the fish; continue roasting for 8-10 more
minutes.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">7) Remove the fish, place on a serving platter and garnish with the roasted citrus and any other Mediterranean goodies to nibble (ie, small tomatoes, olive, capers, basil leaves.)</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">8) When serving, remove the skin and gently scrape the moist white fish fillet onto a plate. Remove the main bone frame from the middle, then add the bottom fillet to another plate. </span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Buon Appetito!</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2Z4MFCd1hd__luMvbno0whtIPJWFSPKEniGfwZskcvnzbRGmQvj5pe9YMOLll6nAFa-Pf_MvBdGlIDZLomq2hAnrexBl3oYuRYa7TaFMK2CqEMRDW5ZIW6qfhoBF_MjtB8_jzbe3hkuN/s1600/showfoodchef-9709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2Z4MFCd1hd__luMvbno0whtIPJWFSPKEniGfwZskcvnzbRGmQvj5pe9YMOLll6nAFa-Pf_MvBdGlIDZLomq2hAnrexBl3oYuRYa7TaFMK2CqEMRDW5ZIW6qfhoBF_MjtB8_jzbe3hkuN/s1600/showfoodchef-9709.jpg" height="320" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">ShowfoodChef.com</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span>showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-22226386044024959372015-01-21T15:29:00.002-08:002015-01-21T15:51:12.393-08:00Cauliflower-Crumb-Coated Chicken Rollatini<style>
<!--
/* Font Definitions */
@font-face
{font-family:Cambria;
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-parent:"";
margin:0in;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph
{margin-top:0in;
margin-right:0in;
margin-bottom:0in;
margin-left:.5in;
margin-bottom:.0001pt;
mso-add-space:auto;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
p.MsoListParagraphCxSpFirst, li.MsoListParagraphCxSpFirst, div.MsoListParagraphCxSpFirst
{mso-style-type:export-only;
margin-top:0in;
margin-right:0in;
margin-bottom:0in;
margin-left:.5in;
margin-bottom:.0001pt;
mso-add-space:auto;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
p.MsoListParagraphCxSpMiddle, li.MsoListParagraphCxSpMiddle, div.MsoListParagraphCxSpMiddle
{mso-style-type:export-only;
margin-top:0in;
margin-right:0in;
margin-bottom:0in;
margin-left:.5in;
margin-bottom:.0001pt;
mso-add-space:auto;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
p.MsoListParagraphCxSpLast, li.MsoListParagraphCxSpLast, div.MsoListParagraphCxSpLast
{mso-style-type:export-only;
margin-top:0in;
margin-right:0in;
margin-bottom:0in;
margin-left:.5in;
margin-bottom:.0001pt;
mso-add-space:auto;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
@page Section1
{size:8.5in 11.0in;
margin:1.0in 1.25in 1.0in 1.25in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.Section1
{page:Section1;}
/* List Definitions */
@list l0
{mso-list-id:1736080219;
mso-list-type:hybrid;
mso-list-template-ids:398333764 67698705 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;}
@list l0:level1
{mso-level-text:"%1\)";
mso-level-tab-stop:none;
mso-level-number-position:left;
text-indent:-.25in;}
ol
{margin-bottom:0in;}
ul
{margin-bottom:0in;}
</style>
-->
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<u> Cauliflower-Crumb-Coated Chicken Rollatini</u><br />
<div style="text-align: center;">
<span style="font-size: x-small;"><i>- ShowFoodChef</i></span><u> </u></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8e4zvyhpS2V8rXlgc8Yjqhznsm2SBiu7oGK5VNxPR1QYWGRo9kPVexN_aEdBC5LrrV79dCuhYDhH1W7TcdZX4SNgJ0LIeA0IYCxmXPRmsG_q23jLVSNTQ1o7UZpf9YWCIHUew_whte6E_/s1600/showfoodchef-9695.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8e4zvyhpS2V8rXlgc8Yjqhznsm2SBiu7oGK5VNxPR1QYWGRo9kPVexN_aEdBC5LrrV79dCuhYDhH1W7TcdZX4SNgJ0LIeA0IYCxmXPRmsG_q23jLVSNTQ1o7UZpf9YWCIHUew_whte6E_/s1600/showfoodchef-9695.jpg" height="400" width="400" /></a><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="http://instagram.com/p/yIHomeKjYl/?modal=true" target="_blank">My daughter</a> is often an inspiration to me and others. Her recent adventure into <a href="http://www.huffingtonpost.com/livestrongcom/clean-eating-5-simple-ste_b_632545.html" target="_blank">"clean eating"</a> has me trying to be more creative with simple, clean meals. I love a personal chef challenge.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">One of my catering clients is gluten free, so I added that to my voluntary challenge and voila - Cauliflower Crumb Coating. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rZyp4WDTWz7JRnZy5gm8CmyLz8EeQtwo8F-lDaq-qG8-CkE1_O3gLlynpylPZiR-3ifPeDAQEi9-ecsO-KdfjoRnHMLm0sNDCLYXn2nApPt1nsOTcc3rLNPvVBdZbclbPE3i3-8Z3tuy/s1600/cauliflower+crumbs.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rZyp4WDTWz7JRnZy5gm8CmyLz8EeQtwo8F-lDaq-qG8-CkE1_O3gLlynpylPZiR-3ifPeDAQEi9-ecsO-KdfjoRnHMLm0sNDCLYXn2nApPt1nsOTcc3rLNPvVBdZbclbPE3i3-8Z3tuy/s1600/cauliflower+crumbs.JPG" height="300" width="400" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">I love these as a salad topping, which I learned from other food-lovers. And, right when I thought I couldn't love Cauliflower more- now it also stands in for bread crumbs. The added bonus; Cauliflower is also good fiber, cancer fighting, anti-inflammatory, packed with B vitamins and aids in digestion. Well, yeah!</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">To make a good rollatini, make sure to pound out the chicken to an even paillard.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMETe6c5scMAR4Ce32MkeYNFSMSzgHwaYVO7vW0p41i_QbNLVzI_osbbhWCS7QsTVwL4rlahmdoPgTlYQ-PDgLqVqvtKhiA0xmkkd0_WKD3DjHbjEWaT2g8bmjgwOMy-KXiLYkNfTeqKwK/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMETe6c5scMAR4Ce32MkeYNFSMSzgHwaYVO7vW0p41i_QbNLVzI_osbbhWCS7QsTVwL4rlahmdoPgTlYQ-PDgLqVqvtKhiA0xmkkd0_WKD3DjHbjEWaT2g8bmjgwOMy-KXiLYkNfTeqKwK/s1600/photo+1.JPG" height="240" width="320" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"> Layer your filling,leaving some edges clear for folding.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkXtIJZ1K_fUO2EhO_tBT1MKsusN8aBOd-nStyX6Ijg4PDCnaO0kZMQkiH_y3fMNnO0gQsdF8UDzKPVr2BDbFop-W5vy56brpHTs7Mik7qC2FvjY9kX8KamSggf1ohOh-EeQrpyMLxo-K/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkXtIJZ1K_fUO2EhO_tBT1MKsusN8aBOd-nStyX6Ijg4PDCnaO0kZMQkiH_y3fMNnO0gQsdF8UDzKPVr2BDbFop-W5vy56brpHTs7Mik7qC2FvjY9kX8KamSggf1ohOh-EeQrpyMLxo-K/s1600/photo+2.JPG" height="240" width="320" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Secure the ends and flap with 3 toothpicks (to be taken out before eating.)</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOv1ZsjhZ3IKSg5GR6n9QrytShkQfLMJ7y7avKp-PLkVAvxcfLrnsuQN4pFqPhsKipLrxN7fwmEvCcCTCc00ym_a8bI7VyAdseRe-YVL0mpUUaOmiOg-WlXcyIkyly-d1CpNT4BphtuLpM/s1600/showfoodchef-9694.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOv1ZsjhZ3IKSg5GR6n9QrytShkQfLMJ7y7avKp-PLkVAvxcfLrnsuQN4pFqPhsKipLrxN7fwmEvCcCTCc00ym_a8bI7VyAdseRe-YVL0mpUUaOmiOg-WlXcyIkyly-d1CpNT4BphtuLpM/s1600/showfoodchef-9694.jpg" height="320" width="261" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"> We served this for dinner, but I have to say the chilled version for lunch the next day was a hit, too.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxwy68MVrj8fHAG2tRCR7DPhRGGZvZr_1jamAxcaThhkSDA2utke9fVpgKCRh3Mwo8vnB-uwfntJJRYxS0sK83WXdfHalgPAjfRHBU3d5nB4B8-bXSiZJiX09dhK4zoUEm7g2xcuWh-CN/s1600/showfoodchef-9697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxwy68MVrj8fHAG2tRCR7DPhRGGZvZr_1jamAxcaThhkSDA2utke9fVpgKCRh3Mwo8vnB-uwfntJJRYxS0sK83WXdfHalgPAjfRHBU3d5nB4B8-bXSiZJiX09dhK4zoUEm7g2xcuWh-CN/s1600/showfoodchef-9697.jpg" height="320" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Recipe <span style="font-size: x-small;">(showfoodchef)</span>:</span></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Chicken Rollatini with Quinoa, Goat Cheese, & Kale in
Cauliflower Crumbs</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1 cup Cauliflower pieces</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Pinch of Paprika, Salt & Pepper</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">¼ tsp fresh thyme leaves</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">4 chicken breast fillets (pounded between plastic wrap to
1/8” thickness)</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1 Roasted Red Pepper cut in 4 slices</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1 cup Cooked Quinoa</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">2 oz. Goat cheese</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">½ cup chopped Kale</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Salt/pepper</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1 egg white – whipped till foamy</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Lightly oil an 8x8 Baking Dish and set aside.</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;">
</span>In a food processor, pulse the cauliflower,
paprika, salt, pepper and thyme till crumbs. Pour into a flat bowl and save.</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">2)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;">
</span>In a small bowl, stir together the quinoa, goat
cheese, kale and seasoning. Hold.</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">3)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;">
</span>On each flattened chicken breasts lay a red
pepper piece, and then spread a small layer of the quinoa mixture. </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">4)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Roll each chicken breast up, being careful to contain
the filling. Use 3 toothpicks; one
to close each side and end flap.</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">5)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Dip each Rollatini in foamy egg white, then roll
or press on the Cauliflower crumbs and set the chicken side by side in the
prepared baking dish. </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">6)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Bake in a preheated 350F oven for 25-30
minutes. Allow to sit for
5minutes, then serve whole or sliced.
This is also good chilled or room temp.</span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">
</span></span>showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com2tag:blogger.com,1999:blog-3517892803810600375.post-13483048508347102592015-01-13T23:51:00.000-08:002015-01-13T23:51:59.695-08:00Black Lentils in Balsamic Figs and Toasted Walnuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfj2uxv-4QC94EnhkpDkdEZCOQR978a0UawitwF6Jc0QzS9dcihNf3TjXBBUop972Set2PkU4zKjsoJ0GjI_joRD-t5IVWxIEbK2zmOjH30gM4ohfd5wcrUBZKueOOPyvwG28qUFSP-JM/s1600/showfoodchef-9683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfj2uxv-4QC94EnhkpDkdEZCOQR978a0UawitwF6Jc0QzS9dcihNf3TjXBBUop972Set2PkU4zKjsoJ0GjI_joRD-t5IVWxIEbK2zmOjH30gM4ohfd5wcrUBZKueOOPyvwG28qUFSP-JM/s1600/showfoodchef-9683.jpg" height="426" width="640" /></a></div>
<div class="MsoNormal">
<style>
<!--
/* Font Definitions */
@font-face
{font-family:Cambria;
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-parent:"";
margin:0in;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph
{margin-top:0in;
margin-right:0in;
margin-bottom:0in;
margin-left:.5in;
margin-bottom:.0001pt;
mso-add-space:auto;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
p.MsoListParagraphCxSpFirst, li.MsoListParagraphCxSpFirst, div.MsoListParagraphCxSpFirst
{mso-style-type:export-only;
margin-top:0in;
margin-right:0in;
margin-bottom:0in;
margin-left:.5in;
margin-bottom:.0001pt;
mso-add-space:auto;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
p.MsoListParagraphCxSpMiddle, li.MsoListParagraphCxSpMiddle, div.MsoListParagraphCxSpMiddle
{mso-style-type:export-only;
margin-top:0in;
margin-right:0in;
margin-bottom:0in;
margin-left:.5in;
margin-bottom:.0001pt;
mso-add-space:auto;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
p.MsoListParagraphCxSpLast, li.MsoListParagraphCxSpLast, div.MsoListParagraphCxSpLast
{mso-style-type:export-only;
margin-top:0in;
margin-right:0in;
margin-bottom:0in;
margin-left:.5in;
margin-bottom:.0001pt;
mso-add-space:auto;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
@page Section1
{size:8.5in 11.0in;
margin:1.0in 1.25in 1.0in 1.25in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.Section1
{page:Section1;}
/* List Definitions */
@list l0
{mso-list-id:1441530047;
mso-list-type:hybrid;
mso-list-template-ids:567848932 67698705 67698713 67698715 67698703 67698713 67698715 67698703 67698713 67698715;}
@list l0:level1
{mso-level-text:"%1\)";
mso-level-tab-stop:none;
mso-level-number-position:left;
text-indent:-.25in;}
ol
{margin-bottom:0in;}
ul
{margin-bottom:0in;}
--></style><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> It's still early in the New Year, so my body goes back and forth between craving healthy, good proteins with low sugar to the left-over holiday tin of See's Candy Toffee sitting on the console table. </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Please, somebody hide that thing!</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Fixing simple meals like this and having them readily available in the fridge is helping the transition.</span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9x2vRFQohhM991jVZI42R-3eKFlRm8DFYsrcnJV3kXGz3c2PRW8vcVvnJX8ooaoOxaF9ECAkVRrZDxvXK9Bvvge21L5KGt8vtaY99j8oDsZm0w4GixTBuIOfHkoGJPBiyZiUfJ4PN1fpk/s1600/showfoodchef-9671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9x2vRFQohhM991jVZI42R-3eKFlRm8DFYsrcnJV3kXGz3c2PRW8vcVvnJX8ooaoOxaF9ECAkVRrZDxvXK9Bvvge21L5KGt8vtaY99j8oDsZm0w4GixTBuIOfHkoGJPBiyZiUfJ4PN1fpk/s1600/showfoodchef-9671.jpg" height="640" width="640" /></a></span></div>
<i><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Recipe:</span></span></i><br />
<div class="MsoNormal">
<b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Black Lentils in Balsamic Figs and Toasted Walnuts - </span></span></b><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><i>ShowFoodChef.com</i></span></span><b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></b></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 cup Organic Black Lentils</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Tbls Minced Onion</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2 cups Vegetable Broth</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2 cups Water</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">salt & pepper to taste</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">3 Dried Figs chopped small</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">½ cup Balsamic Vinegar</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/3 cup Walnuts, toasted and loosely chopped</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Small bunch of fresh chopped Parsley</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">(garnished with dollop of goat cheese and avocado)</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoNormal">
<br /></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span><span>1)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span>Rinse lentils, then add onion and lentils to a
saucepan over Med. Heat and stir to toast for about 3-5 minutes.<span> </span></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span><span>2)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span>Pour in broth and water, bring to a boil,
season, cover and reduce heat to low and simmer for about 25 minutes.<span> </span>Drain and hold.</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span><span>3)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span>While lentils are simmering, add the Balsamic
Vinegar and Figs into another small saucepan and bring to a boil.<span> </span>Continue cooking until thickened and
reduced, for about 3-5 minutes.<span>
</span>Don’t leave unattended.</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span><div class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span><span>4)<span style="font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span>Toss together the lentils, the Balsamic glaze and figs,
the walnuts and finally the parsley.<span>
</span>Serve warm or chilled.</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">
</span></span>showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-29362712308641266562015-01-07T14:26:00.000-08:002015-01-07T14:28:24.165-08:00Pan-Seared Pork Chops with Garlic & Rosemary in Red Wine<style>
<!--
/* Font Definitions */
@font-face
{font-family:Cambria;
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-parent:"";
margin:0in;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
@page Section1
{size:8.5in 11.0in;
margin:1.0in 1.25in 1.0in 1.25in;
mso-header-margin:.5in;
mso-footer-margin:.5in;
mso-paper-source:0;}
div.Section1
{page:Section1;}
</style>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsiiv3hYmY92JQKPcccn_q8JGrOvc-AFzqqC2zxvDOGTvjnPOyLi3JbggOtNBsT5TtMhwZNlNozhRSHsRuGR5M-99ylIxpzuE3706emq9VHYLkETmQzBvP4nKO1F1fL3LRCuLRyshY4ov/s1600/pork+chop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsiiv3hYmY92JQKPcccn_q8JGrOvc-AFzqqC2zxvDOGTvjnPOyLi3JbggOtNBsT5TtMhwZNlNozhRSHsRuGR5M-99ylIxpzuE3706emq9VHYLkETmQzBvP4nKO1F1fL3LRCuLRyshY4ov/s1600/pork+chop.JPG" height="400" width="400" /></a></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDGOmo0Xx7ltGZHGh39Sph0ImIoa9DctO97LtXXlGimYyn_H2n7-jjYgeNXZR7mWz1HqaCA_zVhBpQIAGLxq_hwcIKcd6K8bIr87UNKPEvI1Y1ER8rQ1kIx_QR5vNl44R1Q1eEdbow38H/s1600/photo.JPG" style="margin-left: 1em; margin-right: 1em;"> </a> </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">You know dinner time is coming. You put out 2 pork chops and now you're dreading cooking them the same ol' way. </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">This recipe came to my rescue - maybe it will turn your weekday meal into a real dinner, too.</span></div>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdoI16N5NNIBiumLwFIBFjbI8Oo2_aVP8LgryEaVjwhjWf4dslXmuytYxmvxKKO1SZwEJ5EUGl2JUDiopdnLQYbytyqQ_RQYMWYjCnWPgb1mupMzwfKTF2cK2Z5Y5UfQ4HkLA5QN0dvFu6/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdoI16N5NNIBiumLwFIBFjbI8Oo2_aVP8LgryEaVjwhjWf4dslXmuytYxmvxKKO1SZwEJ5EUGl2JUDiopdnLQYbytyqQ_RQYMWYjCnWPgb1mupMzwfKTF2cK2Z5Y5UfQ4HkLA5QN0dvFu6/s1600/image.jpeg" height="320" width="320" /></a></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">The recipe is adapted from <a href="http://palminawines.com/">PalminaWines.com</a> and arrived
with my wine gift box this year. Palmina recommended their <a href="http://palminawines.com/wines/red.html" target="_blank">Nebbiolo</a>, but since
I didn’t have that (aka: I drank it already), I tried the <a href="http://palminawines.com/wines/red.html#BRSBC" target="_blank">Barbera</a>.<span style="mso-spacerun: yes;"> </span></span>
</div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Wine made from these grapes is usually a little more acidic
than the lighter Nebbiolo, so I made Roasted Tomatoes for a side dish that matches and pairs
well Barbera. </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Barbera is a great “any night” wine and goes well with
Pizza, too. I agree with the
motto: If you wouldn’t drink the wine WITH your food, don’t add it IN the food
either.<span style="mso-spacerun: yes;"> </span>The surprising lightness
of the deep toned Barbera made all the difference between this being just
another “pan pork chop” and the juicy, complex flavored pork-steak that we devoured.
This recipe is so simple and elegant, yet casual and perfect for a weeknight
meal.<span style="mso-spacerun: yes;"> </span>It creates a satisfying
dinner that can be on the table in 30 minutes. </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">RECIPE:</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><b>Roasted Tomatoes</b> – </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">1 basket of Grape Tomatoes</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Olive Oil (I used Basil infused)</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Salt, Pepper</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Slice each tomato and place on a parchment lined baking
sheet.<span style="mso-spacerun: yes;"> </span>Drizzle with oil, sprinkle
with salt and pepper, then toss.<span style="mso-spacerun: yes;">
</span>Roast in a 350F oven for 15-20” while you prepare and sear the pork
chops.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Pan Seared Pork Chops with Garlic & Rosemary in Red
Wine-</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">2 pork chops</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">4 cloves fresh garlic, sliced in halves</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">4 springs fresh rosemary</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">½ cup all purpose flour</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">4 Tblsp Olive Oil</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">¾ cup Barbera </span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Sea Salt and Pepper</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Season pork chops with salt and pepper, then dredge in
flour.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Heat skillet on high and add oil.<span style="mso-spacerun: yes;"> </span>Once hot, sear pork chops on each side over high heat until
browned.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Add garlic and rosemary to the pan (1 sprig under each chop,
1 on top.)<span style="mso-spacerun: yes;"> </span>Add wine over chops and
bring to a boil.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Season with salt and place the entire pan in the oven at 450F
for 12 minutes.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Carefully remove chops to sit for a few minutes before
slicing or serving with side dish and the pan-seared garlic.</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTHHIA5tJaSPISh7hjaQkz1_k2IzBa66pKFDyF64NiPLbozb6Yv91KYZMLKGop5wKtigMuz5ImxNfBhwg8dCQnzG8tTUEFlrfkxm6ubMhblsDtZKLTSdFl-oTXBBBUfRmwKan21QwPKp-/s1600/image+copy.jpeg" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTHHIA5tJaSPISh7hjaQkz1_k2IzBa66pKFDyF64NiPLbozb6Yv91KYZMLKGop5wKtigMuz5ImxNfBhwg8dCQnzG8tTUEFlrfkxm6ubMhblsDtZKLTSdFl-oTXBBBUfRmwKan21QwPKp-/s1600/image+copy.jpeg" height="400" width="400" /></a></span> </div>
showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com1tag:blogger.com,1999:blog-3517892803810600375.post-17395957200812736822013-11-21T14:08:00.001-08:002013-11-21T14:09:30.112-08:00Rosemary Oil Roasted Spaghetti Squash With Blueberries - At Thanksgiving? <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotZyC66U41z0adhJM1jGHxdkO_9Q_zuqo60r_vFH1_i0OAXNNTluxt_OSDrUrlL0tSiYyO_rzAvCtkxrM_rYXEdB2mzuhVjPpJTyQVy0rVhHMqhpbWXA8QGoJZfKp05_VR1sIIs5za66n/s1600/bbry+w:words.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotZyC66U41z0adhJM1jGHxdkO_9Q_zuqo60r_vFH1_i0OAXNNTluxt_OSDrUrlL0tSiYyO_rzAvCtkxrM_rYXEdB2mzuhVjPpJTyQVy0rVhHMqhpbWXA8QGoJZfKp05_VR1sIIs5za66n/s640/bbry+w:words.JPG" width="619" /></a><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">If we were playing a game where I ask you to complete this phrase: "Blueberry....?" Could you list 5 things that didn't include the word "muffin"? </span></span><br />
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwO7FcV1RwZJMSHjT6b-eshi_I2DqnveUQgZuTNiqKvJL4YlX1NiTSeFruJzIqLMUSNkeG4GpPZ6bkWNzuOqYcxTGYcUY4NRbqtnojK4zjOLtt8Lqsaa0DI7eliYSSwZOBRDpEHlIH06KO/s1600/blueberry0005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwO7FcV1RwZJMSHjT6b-eshi_I2DqnveUQgZuTNiqKvJL4YlX1NiTSeFruJzIqLMUSNkeG4GpPZ6bkWNzuOqYcxTGYcUY4NRbqtnojK4zjOLtt8Lqsaa0DI7eliYSSwZOBRDpEHlIH06KO/s400/blueberry0005.JPG" width="266" /></a> </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Have you ever connected the idea of Blueberries to Thanksgiving? </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3p6oMrANTE81LnLIrk8sRfRurBbrW9vNq2jHRXWjJ5QI2eYKh6Ol0HGtO5Y_RwNKig8Z_PeFC2aqT2FoGSrnfGv61GW2IvO6Qr03WKzajkdFXWkqV68c4p61B3GpSdjei0W5gf8_E6F9W/s1600/Screen+Shot+2013-11-21+at+1.12.17+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3p6oMrANTE81LnLIrk8sRfRurBbrW9vNq2jHRXWjJ5QI2eYKh6Ol0HGtO5Y_RwNKig8Z_PeFC2aqT2FoGSrnfGv61GW2IvO6Qr03WKzajkdFXWkqV68c4p61B3GpSdjei0W5gf8_E6F9W/s400/Screen+Shot+2013-11-21+at+1.12.17+PM.png" width="400" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Read on, friends, and prepare to get that "hooked-to-cook" feeling that sends us into the kitchen mixing, tasting and creating.</span></span><br />
<div style="text-align: center;">
<br /></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Last week I attended a <i>"A Very Blueberry Thanksgiving"</i> event in the lovely home of the inspiring Foodblogger, <a href="http://www.inerikaskitchen.com/" target="_blank">In Erika's Kitchen</a>.</span></span><br />
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxw89lZoyN1MCou2TNOFJUYsRNDrhOzg9blG77rAwcQa8X_5vWzAj7x6EdwHZabCYZmbTF_T7OPSfo1DqwK2ZlSB9q9k6Bc4WpX6Od85Hdee35aC8VScIyj0xHhJ8Zs9GsbpxV4wlj6oMg/s1600/blueberry0003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxw89lZoyN1MCou2TNOFJUYsRNDrhOzg9blG77rAwcQa8X_5vWzAj7x6EdwHZabCYZmbTF_T7OPSfo1DqwK2ZlSB9q9k6Bc4WpX6Od85Hdee35aC8VScIyj0xHhJ8Zs9GsbpxV4wlj6oMg/s400/blueberry0003.JPG" width="270" /></a> </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">It was sponsored by <a href="http://www.blueberrycouncil.org/blueberry-recipes/" target="_blank">The U.S. Blueberry Council</a> </span></span><br />
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzk9Z-slsTxxo55RevLrmjNAI3_fR7Akds-OBHc99mQytY7JV6sb9hKywoQ6-_DSt3pLg0mKyaRuHPI_uwQAUXQu5UASFXIhVPiIK3zjzN5v6T6Ugo6UTDH4opa03MzD2_Gt08FL4vZuc/s1600/photo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzk9Z-slsTxxo55RevLrmjNAI3_fR7Akds-OBHc99mQytY7JV6sb9hKywoQ6-_DSt3pLg0mKyaRuHPI_uwQAUXQu5UASFXIhVPiIK3zjzN5v6T6Ugo6UTDH4opa03MzD2_Gt08FL4vZuc/s320/photo+2.JPG" width="312" /></a> </span></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"> <span style="font-size: xx-small;">(<a href="http://shescookin.com/2013/11/12/thanksgiving-with-a-blueberry-twist/" target="_blank">She's Cookin</a>, Blueberry Council & ShowFoodChef)</span></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">and enhanced with pairings by <a href="http://us.riojawine.com/en/" target="_blank">Rioja Wines</a>.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfIkueSmVGUG1MX6dykNX0nn31X0_lZsfDbcYWVVdqQKkKYC5TWD1JmeKJbW44nS5QU9oQw73Me1eV5rl2tttOlxY2WZGhzAb3A6FU9KQRTI4vNZwkWpYfnPAWVuMMbCCKd2x9Xb70h3q/s1600/Screen+Shot+2013-11-21+at+11.51.01+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizfIkueSmVGUG1MX6dykNX0nn31X0_lZsfDbcYWVVdqQKkKYC5TWD1JmeKJbW44nS5QU9oQw73Me1eV5rl2tttOlxY2WZGhzAb3A6FU9KQRTI4vNZwkWpYfnPAWVuMMbCCKd2x9Xb70h3q/s320/Screen+Shot+2013-11-21+at+11.51.01+AM.png" width="320" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">I can't remember ever using Blueberries at Thanksgiving. Now, that will change.</span></span><br />
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-qjo6J8ycja1U_SkqbDRzQiSJ3Uk3rJFj1qwpLC6bStvcrefAUdFpBsNPx8eGsQMPEjRRQS7yefVVgazQ8vs6M-YMezUbd8_ZZhBBX1bZl6wCpGYXrx9hu8Hrrm3lcdRhSKJ2Y4JuIfR/s1600/photo+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-qjo6J8ycja1U_SkqbDRzQiSJ3Uk3rJFj1qwpLC6bStvcrefAUdFpBsNPx8eGsQMPEjRRQS7yefVVgazQ8vs6M-YMezUbd8_ZZhBBX1bZl6wCpGYXrx9hu8Hrrm3lcdRhSKJ2Y4JuIfR/s320/photo+1.JPG" width="320" /></a> </span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">It was exciting to learn that fresh Blueberries will be available all year round in the U.S. because of the imports from Chile. The Southern Hemisphere has a growing season that is the reverse of ours in America. Just about the time our season is depleted, the over 32,000 acres of Blueberry fields in Chile are full for the handpicking and sharing. </span></span><br />
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NMywb6Qf-DZLgPG4a3XUrofH8X0pbo5b04eXnwATysvwOB01x2YsyAbqEYfRd3nT3XhTPGUtgX0YKH3d2E3eSOMVG0sOllwkGBOFS2viL1pllhN5iKSihPvp-DjYUh_eeencjiY5K5EM/s1600/Screen+Shot+2013-11-21+at+1.17.13+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NMywb6Qf-DZLgPG4a3XUrofH8X0pbo5b04eXnwATysvwOB01x2YsyAbqEYfRd3nT3XhTPGUtgX0YKH3d2E3eSOMVG0sOllwkGBOFS2viL1pllhN5iKSihPvp-DjYUh_eeencjiY5K5EM/s320/Screen+Shot+2013-11-21+at+1.17.13+PM.png" width="320" /></a></span></span></div>
<div style="text-align: center;">
</div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: xx-small;">(photos come before food for bloggers, </span></span></span><br />
<br />
<div style="text-align: center;">
<span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;">Nancy of <a href="http://www.melissas.com/" target="_blank">Melissa's Produce</a> with ShowFoodChef)</span></span></div>
<div style="text-align: center;">
</div>
<br />
<div style="text-align: left;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">So, lucky cooks, we have the produce and here are a few of the recipes straight from Erika's Kitchen and shared by other fabulous Food Bloggers:</span></span></div>
<br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="http://worththewhisk.com/2013/11/20/pumpkin-blueberry-trifle-for-thanksgiving-true-blue-treat/" target="_blank">Pumpkin Blueberry Trifle</a> - <i>Worth The Whisk</i>, and <i><a href="http://cookingontheweekends.com/2013/11/thanksgiving-with-blueberries-rioja-and-the-best-trifle-ever/#more-9912" target="_blank">Cooking On The Weekends</a> ~</i></span></span><br />
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXxENDOY3szUvs_bWOujt2A_xNAalm3QmTGfZ1DzkPkLyJWrDNXupsX-Ga366csCnjgkea15yUX0UvusAdJmurd4aEW3V-NM7sMSfTg5RQ6Qjim2E_giNA47wwaC0zBRo59bB28_U5djq/s1600/blueberry0008.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjXxENDOY3szUvs_bWOujt2A_xNAalm3QmTGfZ1DzkPkLyJWrDNXupsX-Ga366csCnjgkea15yUX0UvusAdJmurd4aEW3V-NM7sMSfTg5RQ6Qjim2E_giNA47wwaC0zBRo59bB28_U5djq/s320/blueberry0008.JPG" width="320" /></a> </span></span></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="http://bumbleberrybreeze.com/2013/11/19/a-blueberry-field-trip/" target="_blank">Butternut Squash Salad with Blueberry Balsamic Vinaigrette</a>- - <i>Bumbleberry Breeze</i></span></span> <br />
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihv0rf5M_6VD4jIsiGp3YmaNoeyNFjbKTVHA2MZQHZidpaK8ddrqUfnv_ORX_AehkMcA_GDfMBsd2c9j-vyyvmTJjCh6TU4BsN6qe3_yuB0c5QPEE3YLVc6CFOaNitCk1trWHfJxT20SvF/s1600/photo+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihv0rf5M_6VD4jIsiGp3YmaNoeyNFjbKTVHA2MZQHZidpaK8ddrqUfnv_ORX_AehkMcA_GDfMBsd2c9j-vyyvmTJjCh6TU4BsN6qe3_yuB0c5QPEE3YLVc6CFOaNitCk1trWHfJxT20SvF/s400/photo+3.JPG" width="400" /></a> </span></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"> <span style="font-size: xx-small;">(Paired beautifully with Rosado)</span></span></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><br /></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="http://peacefulcooking.blogspot.com/2013/11/a-very-blueberry-thanksgiving.html" target="_blank">Mashed Potato Pops with Blueberry "Not" Ketchup </a>- <i>Peaceful Cooking</i></span></span><br />
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzv2pyPyjH6m9mTHIHPycCBu30pn4RmASlEZB1FiRNoKysaYvNbiFzkrFV4d0ts-yeKXCAysdDziTDN6Vr2rVY6V_BRv1Yz84e6bZqZoTJuk5RwyOuwC_dHK7EknoLoljYFAWcDAznYAVF/s1600/blueberry0001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzv2pyPyjH6m9mTHIHPycCBu30pn4RmASlEZB1FiRNoKysaYvNbiFzkrFV4d0ts-yeKXCAysdDziTDN6Vr2rVY6V_BRv1Yz84e6bZqZoTJuk5RwyOuwC_dHK7EknoLoljYFAWcDAznYAVF/s320/blueberry0001.JPG" width="236" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">For my own Thanksgiving, I have my usual list of traditional recipes that I make just to hear my family ooh and ahh. I've learned from experience to "give the people what they want." After that you can teach, grow, inspire or maybe challenge their ideas and taste buds. I usually throw in a few new dishes each year and some of those have happily become part of the tradition. </span></span><br />
<br />
<div style="text-align: left;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">This year, inspired by these <a href="http://www.blueberrycouncil.org/" target="_blank">Little Blue Dynamo's</a>, I'll be adding the Pumpkin Blueberry Trifle and my own: </span></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><u><b>Rosemary Oil Roasted Spaghetti Squash with Blueberries</b></u>. </span></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4_H1NvITFPvRY1BXsL279-oQrCvQO9uGJWkS7VrEBu6z8xTQcjwoMPRDLu3S430lyw2iBwKxewC5obhx67JFt1UXA2mIj1_6gIltE3v5z1s73gUjPSYQfVfgPzOyJDEHlxQOhrYf8cJb/s1600/blueberry20003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4_H1NvITFPvRY1BXsL279-oQrCvQO9uGJWkS7VrEBu6z8xTQcjwoMPRDLu3S430lyw2iBwKxewC5obhx67JFt1UXA2mIj1_6gIltE3v5z1s73gUjPSYQfVfgPzOyJDEHlxQOhrYf8cJb/s640/blueberry20003.JPG" width="640" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Recipe:</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1 Spaghetti Squash</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">2+ Tablespoons Rosemary Infused Olive Oil*</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1 teaspoon Brown Sugar</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Salt/Pepper </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1/2 cup Fresh Blueberries</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1 Tablespoon Fresh Parsley (chopped)</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1 Teaspoon Fresh Sage (chopped)</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1/3 Cup Grated Asiago Cheese</span></span> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">2 Tablespoons Toasted, Chopped Almonds</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: x-small;">(by ShowFoodChef.com)</span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">1) Prepare the Spaghetti Squash by cutting in half, spooning out the seeds, rubbing the insides with Rosemary Infused Olive Oil*, season with salt and pepper, and the Brown Sugar. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">2) Place the squash, cut side down, on a parchment lined baking sheet and Roast in a preheated 350F oven for about 30-40 minutes. Remove from heat, turn over carefully and allow to cool for a few minutes.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">3) Using a fork, scrape the inside of the squash shell (which will come out in "spaghetti-like" strings) into a bowl.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">4) Toss the spaghetti squash strings with a drizzle of more Rosemary Oil, the herbs, salt & pepper to taste. Then toss in the Blueberries and Asiago. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">5) Serve in the Squash shells, or a serving bowl or platter of your choice. Garnish with the almonds.</span></span><br />
<i><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">(* If you can't find Rosemary Infused Olive Oil, you can carefully make your own for immediate use:</span></span></i><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><i><span style="font-size: x-small;">Add 2 Sprigs of Fresh Rosemary to 1 Cup of Olive Oil in a saucepan. Heat on low ONLY until oil is warmed. Remove from heat, cover with lid and Infuse for about 2 hours as the oil cools down.*)</span></i></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXICVhW3VPUvwlxjDxXjVl63F77HYBvE-uGPjN7ozwQLFZ7UPzLcHVebxBXNJt6FgrjUyAUdjkFvZc5gxts-9Zo_ac3n3N0rtihBYmXzyCcZmKy4nQtWrYhcBAugMbmHqEsa0JZrvkpJH/s1600/blueberry20004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXICVhW3VPUvwlxjDxXjVl63F77HYBvE-uGPjN7ozwQLFZ7UPzLcHVebxBXNJt6FgrjUyAUdjkFvZc5gxts-9Zo_ac3n3N0rtihBYmXzyCcZmKy4nQtWrYhcBAugMbmHqEsa0JZrvkpJH/s320/blueberry20004.JPG" width="224" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"></span></span></div>
showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com6tag:blogger.com,1999:blog-3517892803810600375.post-4785629640052987852013-11-12T02:38:00.000-08:002013-11-12T02:38:42.985-08:00Autumn in a Glass: Squash Cocktail - I'm Not Kidding<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgfG7ka0AIRVtUqa_c4qm46XAJlwsMjyKoiXV7i1IlxEJVkCoMcq1ZFcah7kbTkwu4ozRTKUKlR18cLlwNuHH9o1_9D5VACKjm8XXQiJroWyADiwQR0PevAcemrSk-NXH0o4pnEYTWtXR/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgfG7ka0AIRVtUqa_c4qm46XAJlwsMjyKoiXV7i1IlxEJVkCoMcq1ZFcah7kbTkwu4ozRTKUKlR18cLlwNuHH9o1_9D5VACKjm8XXQiJroWyADiwQR0PevAcemrSk-NXH0o4pnEYTWtXR/s400/photo.JPG" width="400" /></a></span></div>
<span style="font-size: large;">I'm always looking for another way to use all the squash and pumpkins that pop out in the Fall. I thought I had tried it all until I landed on a recipe for a Squash Cocktail.</span><br />
<br />
<span style="font-size: large;">It's on page #35 in the very unique and exciting libation literature (recipe book for cocktails) by Greg Henry of <a href="http://www.sippitysup.com/" target="_blank">Sippity Sup</a>, called <a href="http://www.amazon.com/Savory-Cocktails-Herbal-Bitter-Strong/dp/1612432220" target="_blank">SAVORY COCKTAILS. </a></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZcRdWsB5wWDqmKeg6KtPvNECX2i77AE5yz5j4LWFTpH0OkeDNVQfX4bDE12GKnr5G6VkWtmyWgY21J8T-65ajReCjSHffUE33p-6WiXN6Gjw_XQ4LJdScT0jyX5IGlFLOgUEJxwXtTiO/s1600/Sq-cocktail0004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZcRdWsB5wWDqmKeg6KtPvNECX2i77AE5yz5j4LWFTpH0OkeDNVQfX4bDE12GKnr5G6VkWtmyWgY21J8T-65ajReCjSHffUE33p-6WiXN6Gjw_XQ4LJdScT0jyX5IGlFLOgUEJxwXtTiO/s320/Sq-cocktail0004.JPG" width="320" /></a></span></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">I was lucky enough to be given his book to enjoy, and after a quick flip through I knew I wanted to <a href="http://www.amazon.com/Savory-Cocktails-Herbal-Bitter-Strong/dp/1612432220" target="_blank">buy two more for gifts. </a></span></i></div>
<br />
<span style="font-size: large;">Here are the words that cross the rich brown almost suede cover of Savory Cocktails: Sour Spicy Herbal Umami Bitter Smoky Rich Strong. Its a great clue to the expansive range of recipes and information in this classy collection.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Maybe even more than the recipes, I appreciated the information in the first 12 pages. It was like taking a mini-cocktail course that included a sprinkling of Greg's well-known sense of style and humor.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">So, Squash. In vodka. Crazy sounding, right? Maybe that's why I had to try it, too. It was just too interesting to pass up. </span><br />
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dtycNo8-gg5Fi316TA4u0GQxcvpEgXsiD__0VuKRgGDZDTxsXcRb15BUGNX_eECpwyIZQ8GXDSSSzdYe7y6KEVMMUpJFO5gnGf6xrZwYn99JzjWmmTkOrK4dk5sGy2Ohwxz-eQVJ8qld/s1600/Sq-cocktail0002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dtycNo8-gg5Fi316TA4u0GQxcvpEgXsiD__0VuKRgGDZDTxsXcRb15BUGNX_eECpwyIZQ8GXDSSSzdYe7y6KEVMMUpJFO5gnGf6xrZwYn99JzjWmmTkOrK4dk5sGy2Ohwxz-eQVJ8qld/s320/Sq-cocktail0002.JPG" width="287" /></a></span></div>
<span style="font-size: large;">In the end, I got one glass of it. I made the mistake of announcing to a room of friends during a viewing party for Discovery Channel's <a href="http://dsc.discovery.com/tv-shows/gold-fever" target="_blank"><i>Gold Fever</i> </a> (my son-in-law played one of the leads) that I had a very unusual treat brewing on the bar. </span><br />
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebqweAHB_XiCwih6nIUDBaCdsVXVbJtRvAvwX6b_iVOlIXoEwoEbsqlBWDdJgOn-ApF-m0mvab6WbHcELdqoEh1dtIgNwl_w7LuHjQtxUFJC7u4GTem0WgaAPPPGf937O2JatA3Osweui/s1600/Sq-cocktail0001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebqweAHB_XiCwih6nIUDBaCdsVXVbJtRvAvwX6b_iVOlIXoEwoEbsqlBWDdJgOn-ApF-m0mvab6WbHcELdqoEh1dtIgNwl_w7LuHjQtxUFJC7u4GTem0WgaAPPPGf937O2JatA3Osweui/s320/Sq-cocktail0001.JPG" width="304" /></a></span></div>
<span style="font-size: large;">The color was gold and it seemed to be perfect for the theme of the evening, so how could I resist sharing?</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The infusion had taken days, but the rest came together in a flash of ice,lemon,lime and sage. It was a hit and I looked like a bar tending pro (which I am not, so anyone can do this, trust me.)</span><br />
<div style="text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvGgEfHDDL55vuSCnwX8KnObgFQlywe5whdoNQsNaYJpnkczmC2PZDJI8bjdOHRVBbbAI9R-0XU1nscf511Y667gPFGyTX8-3Q6zNcM1hYyQk3u7QfOI3mBBQDfa-aNMrGeXIuCm92Bl3/s1600/Sq-cocktail0003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvGgEfHDDL55vuSCnwX8KnObgFQlywe5whdoNQsNaYJpnkczmC2PZDJI8bjdOHRVBbbAI9R-0XU1nscf511Y667gPFGyTX8-3Q6zNcM1hYyQk3u7QfOI3mBBQDfa-aNMrGeXIuCm92Bl3/s320/Sq-cocktail0003.JPG" width="320" /></a></span></div>
<span style="font-size: large;">I think we will be serving this as our adult "signature" drink for the late hours on Thanksgiving Day just before we hit the leftovers and start sharing embarrassing stories about each other. The flavor is just a sweet hint of Butternut Squash with the loveable bite of a martini. Cheers and Blessings!</span><br />
<br />
<span style="font-size: large;">WINTER SQUASH COCKTAIL:</span><br />
<span style="font-size: large;">(<i><span style="font-size: x-small;">from Savory Cocktails by Greg Henry</span></i>) </span><br />
<span style="font-size: large;">1 small butternut squash</span><br />
<span style="font-size: large;">1 (750ml) bottle vodka</span><br />
<span style="font-size: large;">2 tbsp. Simple Syrup</span><br />
<span style="font-size: large;">1 tbsp. Freshly squeezed Lime</span><br />
<span style="font-size: large;">1 tbsp. Freshly squeezed Lemon</span><br />
<span style="font-size: large;">1 sage leaf, as garnish</span><br />
<span style="font-size: large;">1 big pinch ground Cinnamon</span><br />
<span style="font-size: large;">1 big pinch freshly grated Nutmeg</span><br />
<span style="font-size: large;"><i><b>Make the Infusion</b></i>: Roast a whole Butternut Squash in a 450F oven for about an hour until the skin is blistered. Remove from oven, set aside until cool enough to handle, but still warm. Cut in half and remove seeds and fibers. Pull off the skin and cut the flesh into 2" chunks. Place the pieces in a large, nonreactive container or jar. Add the Vodka while the squash is still warm. Cover and set aside in a dark area for 5 days, swirling the mixture occasionally.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Taste the infusion for pronounced squash flavor, then strain the liquid through a wire-mesh sieve lined with a double layer of damp cheesecloth, discarding the solids. You can cover and refrigerate the liquid for up to 1 month if needed. There is enough "squash vodka" for several drinks.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><i><b>Make a cocktail</b></i>: In a cocktail shaker 2/3 filled with medium ice cubes, combine 1/2 cup of butternut infused vodka with the simple syrup, lemon juice, and lime juice. Shake vigorously until well chilled. Strain into a chilled 6-ounce cocktail or martini glass. Float a sage leaf on top. Mix together the cinnamon and nutmeg and sprinkle lightly on top. Makes 1 </span><br />
<br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;"><br /></span>showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com1tag:blogger.com,1999:blog-3517892803810600375.post-83420144427435986762013-10-06T02:00:00.000-07:002013-10-06T02:03:25.630-07:00Momma's Yellow Squash<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRyub5ihUx6fogSEaYS98xaY6DDBweBMHaW15-ssnLiyd2QRBrrepCIRJZMuzfA2sXsVptdXDTbefxTz-2rBIezxrZe238sBW4DP1TrBfcuvlNDU6OaJRHT3AmVhLggKKHtowwaUEzHxI/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitRyub5ihUx6fogSEaYS98xaY6DDBweBMHaW15-ssnLiyd2QRBrrepCIRJZMuzfA2sXsVptdXDTbefxTz-2rBIezxrZe238sBW4DP1TrBfcuvlNDU6OaJRHT3AmVhLggKKHtowwaUEzHxI/s640/photo+2.JPG" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">My mom says this is her mom's recipe. As a kid, I thought it was just okay. Then, just about college age I must have grown a few more taste buds because I fell in love with all vegetables. My Momma's Yellow Squash became my constant request when I was at home.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbAN6ZHFYitbSfHDfoKPhfusChkH1jXTiRBpGFbsupCJU_W9Vy0JXwJaL1Inamvdy0cjKvy_TYUCaYYlhcMKQaLJ3rt4Zm9nkfA3M_jM_67Wel23QoX2XTWLc46TkrkaaOUIiEzAmDjZ9/s1600/showfoodchef-1647.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbAN6ZHFYitbSfHDfoKPhfusChkH1jXTiRBpGFbsupCJU_W9Vy0JXwJaL1Inamvdy0cjKvy_TYUCaYYlhcMKQaLJ3rt4Zm9nkfA3M_jM_67Wel23QoX2XTWLc46TkrkaaOUIiEzAmDjZ9/s400/showfoodchef-1647.jpg" width="400" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">I'm really weird about left-overs and hardly ever eat them, except for
Thanksgiving turkey and dressing. However: I've been known to take this
squash out of the refrigerator the next day, sit down and eat it right
out of the bowl - cold and all.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7UIEuDqWTZUEdgwu5e801VgOil50H9W854fS_GpIho5LRVse1lG-nf2a20t7QLnMKUTIL31GnaBalwENiwokWptV1jm91AGgsXDYiNoZujexj9ETcK4Rwfh9FOAmFpeg2VpBmNCtE2zN/s1600/Momma's+Squash1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr7UIEuDqWTZUEdgwu5e801VgOil50H9W854fS_GpIho5LRVse1lG-nf2a20t7QLnMKUTIL31GnaBalwENiwokWptV1jm91AGgsXDYiNoZujexj9ETcK4Rwfh9FOAmFpeg2VpBmNCtE2zN/s320/Momma's+Squash1.jpg" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">This is a wonderful way to usher in this month's challenge of eating only non-processed foods (<a href="http://www.eatingrules.com/october-unprocessed-2013/" target="_blank">EatingRules</a>). My grandparents grew all their own vegetables and I remember helping pull these sunshine-yellow squashes with their fuzzy stalks off the ground vines. The only other ingredients are a tad of butter, oil, onions and seasonings.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9LmHS1fxSWBbSs2ven-JeUVvJPlChGILqBaoeG5CozQo6xhL1Yd6bcfAGbYNzdtYo5Ak9zik4eqEZNW8TzOzi1A1_mJ7YWfBg-eDUenDH6pm06yd6dwHpl52ihvHc3l8nr4_8tqh8uqBl/s1600/showfoodchef-1629.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9LmHS1fxSWBbSs2ven-JeUVvJPlChGILqBaoeG5CozQo6xhL1Yd6bcfAGbYNzdtYo5Ak9zik4eqEZNW8TzOzi1A1_mJ7YWfBg-eDUenDH6pm06yd6dwHpl52ihvHc3l8nr4_8tqh8uqBl/s400/showfoodchef-1629.jpg" width="266" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">My mom said to be sure I reminded you that the most important thing about this recipe is to cook it low and slow until it's naturally sweet and tender.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMUdq0GRrrwhFzG07hIlYdnCyTc79fLLiiQAQNH3uKSQ1lNRqmlF1_RBpBIzNU8ufbJC5KoFp57RlbpfF1AASaRjs9Sq2QNmdE_x_nR-zD4yLNmfxwh4yQQOiPKUXTDmi8y6xff-fW41Z/s1600/showfoodchef-1658.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMUdq0GRrrwhFzG07hIlYdnCyTc79fLLiiQAQNH3uKSQ1lNRqmlF1_RBpBIzNU8ufbJC5KoFp57RlbpfF1AASaRjs9Sq2QNmdE_x_nR-zD4yLNmfxwh4yQQOiPKUXTDmi8y6xff-fW41Z/s400/showfoodchef-1658.jpg" width="346" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Recipe: <b>Momma's Yellow Squash</b></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 lb Yellow Crook Neck Squash (about 3-4 med.)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 Med Onion (chopped)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Drizzle of olive oil and 2 Tbls. butter</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">salt/pepper</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1) Slice the Squash in thin circles (if the wide end is too big, cut in half and slice in semi-circles.) Season with salt.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2) In a skillet, on LOW heat, melt the butter and olive oil together (the olive oil is good for higher heat and the butter is there for taste.) Then add the onions and continue to cook until they are tender (about 8 minutes.)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">3) Turn the heat up to Medium, add the squash and allow to cook for a minute or two, then turn them over in the skillet. Repeat this step for a few times until most of the Squash has a little color.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">4) Turn heat back down to LOW, cover and cook for about 30 minutes. Stir now and then and check for moisture. If they ever look too dry, add just a teaspoon of water, stir and recover to slowly cook.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">5) Using your spoon or spatula, gently push down on the squash to cut them up a bit. Carefully, taste for seasoning and tenderness. Add salt & pepper as needed (if the squash was older or tougher, my Grandmother used to add a tsp. of sugar which was allowed since she was Southern, after all yawl. :D )</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">6) Remove from heat and serve. Optional additions may be parsley, hot sauce or tomatoes.</span></span>showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-46074033761700143602013-09-16T13:34:00.000-07:002013-09-16T13:34:59.563-07:00Fig & Frangipane in a Cornmeal Crusted Thyme Tart<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlw7REo7jwfbJhz3zFh1R8CSezSOFQm8tJ1DX8L2QCrDzbXPVRwiO0miMJHILxAGKFNQV-VEGVQUuH_dBg3kg5lifblyMN1nUBzc5-XVFw1MEjMCw2r9Zpz_Tm6D6png-toi07ByFdLkG/s1600/figlabeled.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlw7REo7jwfbJhz3zFh1R8CSezSOFQm8tJ1DX8L2QCrDzbXPVRwiO0miMJHILxAGKFNQV-VEGVQUuH_dBg3kg5lifblyMN1nUBzc5-XVFw1MEjMCw2r9Zpz_Tm6D6png-toi07ByFdLkG/s640/figlabeled.JPG" width="640" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Every year I get fig-envy. Growing up, my grandmothers had fig trees right outside their back doors. Today, I cringe just a bit as I buy that little basket of figs from the farmer's market or shop. At premium prices I want to make the most of every fig. </span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> </span></span><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkMpWqTRVWefBNRZbWdWIYq2b6ucmcDuZq6mG6nwj7bsYgppVGe0WI8d40u96-TBfI5A8hmPzYNyTujjh7lBXGD0b7iZIOzaaDo1_zCHo_sN996IzYjuIswJ0nqrTE5MdbSaqgjW5Xor7/s1600/photo+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkMpWqTRVWefBNRZbWdWIYq2b6ucmcDuZq6mG6nwj7bsYgppVGe0WI8d40u96-TBfI5A8hmPzYNyTujjh7lBXGD0b7iZIOzaaDo1_zCHo_sN996IzYjuIswJ0nqrTE5MdbSaqgjW5Xor7/s320/photo+1.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">When I've had my feel of just eating them sliced and dotted with goat cheese, I start developing other ways to savor the figgy-goodness.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">On a recent trip to New York, I had the pleasure of eating at <a href="http://orsorestaurant.com/Enter.html" target="_blank">Orso</a> and enjoying their Fig and Thyme Crostata.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRqiyXSOgPjpfufgwvLs0ewwNkk5LmL6ZptluhJJZzz956zmxxi-3l0wVJHk06Hlihy_Ntb-YoRuGL31pgb7Y-HjjbnRyG1dE7hNCkaAW6aTQMcAJTg4j0rwWpM5iG0wXsuocun6mfixf/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRqiyXSOgPjpfufgwvLs0ewwNkk5LmL6ZptluhJJZzz956zmxxi-3l0wVJHk06Hlihy_Ntb-YoRuGL31pgb7Y-HjjbnRyG1dE7hNCkaAW6aTQMcAJTg4j0rwWpM5iG0wXsuocun6mfixf/s320/photo.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">It inspired me to use that combo, but in a different way. I added a little crunch to the bite with corn meal, and some sweet with francipane (a paste or filling made from or with almonds.)</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3Ci2X6iNagHuR2CF3O7h93P74FMBZ6ywqovAOpZT0wwQnLGiMaSnqtvuzFsDlFTyFtTcmVAb1JKAM18xJ_qdFPW7UTQQaQkphovf2mfxsAdDi-_dHyNc5Fg_Eo9tYpgqkJ0cks6uhbCJ/s1600/photo+5-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3Ci2X6iNagHuR2CF3O7h93P74FMBZ6ywqovAOpZT0wwQnLGiMaSnqtvuzFsDlFTyFtTcmVAb1JKAM18xJ_qdFPW7UTQQaQkphovf2mfxsAdDi-_dHyNc5Fg_Eo9tYpgqkJ0cks6uhbCJ/s400/photo+5-1.JPG" width="300" /></a> </span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">The inside beauty of the figs give this tart an elegance that hides how easy it is to make. </span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">You can bake it any shape, my rectangle pan is just one of my favorites. Enjoy and please send figs. :D </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLYw6hJSab7lawLpc9LabbsSvFHRlmhzbgrMPw_DRi_vO0redaRFg-VFd8qDO1go7OkZ8tto8SwXGF0xYPgayPvw_28CdvOtaY7xn6aDraQ9wUttLW06-2X0Z_fGb-wVMOprF2QqptONg/s1600/photo+3-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLYw6hJSab7lawLpc9LabbsSvFHRlmhzbgrMPw_DRi_vO0redaRFg-VFd8qDO1go7OkZ8tto8SwXGF0xYPgayPvw_28CdvOtaY7xn6aDraQ9wUttLW06-2X0Z_fGb-wVMOprF2QqptONg/s320/photo+3-2.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><b>RECIPE:</b> Fig & Francipane Cornmeal Crusted Thyme Tart</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><b>Cornmeal Thyme Tart Shell</b>-</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 1/2 cups flour</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 cup corn meal</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Tablespoon sugar</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">pinch of salt </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 stick butter, cold and cut into small cubes</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Tablespoon Fresh Thyme leaves, chopped </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">4 - 5 Tablespoons Cold Water</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1) In a bowl (or food processor) whisk together the flour, cornmeal, sugar and salt.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2) Work in the butter with your finger tips til grainy (or pulse a few times) then toss in thyme leaves.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZpht5-_qScv2D29GMknI-ZrsAnKj7tH5WYAC6roHiPW-Tem2KCmpdpOUieWNmBvcYMz1PHnp5c4y1zszJUtUOBo_mkNr2_MEBqsa7d7IxLVBewxO7UUfHdLLoYkj6rPAXCytxexa9x7c/s1600/photo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZpht5-_qScv2D29GMknI-ZrsAnKj7tH5WYAC6roHiPW-Tem2KCmpdpOUieWNmBvcYMz1PHnp5c4y1zszJUtUOBo_mkNr2_MEBqsa7d7IxLVBewxO7UUfHdLLoYkj6rPAXCytxexa9x7c/s320/photo+2.JPG" width="320" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">3) Using a fork, add the water a little at a time and toss until the ingredients hold together when squeezed in the palm of your hand.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VDkKTf4WHZZaZaCSRquutgluwD9Wbe7mQIq5Mt7howmuDduhkeiHvKVIn-LV7F1qm2tY4-4kKVtl2d-3PfVP4ImxiFbKJLwWskd_Ay4pst8RptmmvJNLnPD7w-hgps10OcMnHARIZpQf/s1600/photo+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-VDkKTf4WHZZaZaCSRquutgluwD9Wbe7mQIq5Mt7howmuDduhkeiHvKVIn-LV7F1qm2tY4-4kKVtl2d-3PfVP4ImxiFbKJLwWskd_Ay4pst8RptmmvJNLnPD7w-hgps10OcMnHARIZpQf/s320/photo+3.JPG" width="320" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">4) Pour out into a tart pan (6x14, or 8x8 preferably with removable bottom), and press into the bottom and sides. You may not need the whole amount, depending on your pan. Using the bottom of a measuring cup is helpful, too.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyvUsKdsu5RV6mR19XdPywSmyRL3iPXODlyn8xhomCWtt_eAMVUR4_XZK7aCbqRe4J95FXTON-n05rVFGcEhL6ogw3RuPv9204s3zJ2EFBkmpZaI2Gxf4DPZstgf4nLWa5EvYJ7T0ExYu/s1600/photo+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyvUsKdsu5RV6mR19XdPywSmyRL3iPXODlyn8xhomCWtt_eAMVUR4_XZK7aCbqRe4J95FXTON-n05rVFGcEhL6ogw3RuPv9204s3zJ2EFBkmpZaI2Gxf4DPZstgf4nLWa5EvYJ7T0ExYu/s320/photo+4.JPG" width="320" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">5) Chill the pan for at least 20 minutes, then bake for 20 minutes at 325F.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Recipe -Francipane:</span></span></b><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">3/4 cup Ground Almonds</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/3 cup Sugar</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">6 Tbls. Butter (soft)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 egg</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">pinch of salt</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">In a Food Processor, pulse all ingredients to a paste.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mwaQM74v9cVEEtAA2QpcoIwkd016ZRym_ARk5vbmico-2KQWtAmdta5HvYihCkwVEz3ZjgQqghIatz3KadP85kb4pvD7j9LJoFZfpwy6uD3cTxxBQHJlRu0YGu2TJg-ptgVOtTiVwLUi/s1600/photo+5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3mwaQM74v9cVEEtAA2QpcoIwkd016ZRym_ARk5vbmico-2KQWtAmdta5HvYihCkwVEz3ZjgQqghIatz3KadP85kb4pvD7j9LJoFZfpwy6uD3cTxxBQHJlRu0YGu2TJg-ptgVOtTiVwLUi/s320/photo+5.JPG" width="320" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Putting The Tart Together:</span></span></b><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Pre-cooked Tart Shell (see above)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Prepared Francipane (see above)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 basket of Fresh Figs</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2 Tbls. Honey </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1) Spread the Francipane over the pre-cooked tart shell.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2) Slice figs cross-wise and lay in overlapping rows down the tart. Drizzle honey over the top.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">3) Bake in preheated oven at 300F for about 30 minutes to set.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Serve warm or room temperature.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBV1-L3kmUV4tC_3bF4MDnSkIxkf5y38k3SWMzSkKL7Udx8lkT8-rQ_0SxnfBzPCcXK0MVR117iSV03lEgEgw8WL_cu53GUWG4sn-k8xmXkBnxR-Kc2sE0r6yXxE3yh81hFzc4KA_u8gVA/s1600/photo+5-2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBV1-L3kmUV4tC_3bF4MDnSkIxkf5y38k3SWMzSkKL7Udx8lkT8-rQ_0SxnfBzPCcXK0MVR117iSV03lEgEgw8WL_cu53GUWG4sn-k8xmXkBnxR-Kc2sE0r6yXxE3yh81hFzc4KA_u8gVA/s320/photo+5-2.JPG" width="320" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com2tag:blogger.com,1999:blog-3517892803810600375.post-8918900878011100552013-07-27T17:18:00.000-07:002013-07-27T17:18:11.783-07:00Grilled Peach and Basil Preserves - Summer In A Jar<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTD-c-MRHb6cWewVufswDdI0E46hyxlZFNllNjQ1kVCvg_HI_s_CATocKWayvnAmmQNyrl4DgbKxDAfC9mc9pzJYbUzk0JaVUsSNqy1Eb020-zOXxuxwOZ7r2TtbLQOb-0Eixm2lvi-HSs/s1600/grilled+peaches+labeled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTD-c-MRHb6cWewVufswDdI0E46hyxlZFNllNjQ1kVCvg_HI_s_CATocKWayvnAmmQNyrl4DgbKxDAfC9mc9pzJYbUzk0JaVUsSNqy1Eb020-zOXxuxwOZ7r2TtbLQOb-0Eixm2lvi-HSs/s640/grilled+peaches+labeled.jpg" width="640" /></a></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Ever wish you could put summer into a jar?</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1hoRQC1VCeMImRvzNxUK_h8z2HNOMI1mv5zd5PheEXP17EHxZZnZTjyi5gFWMuoqSKL9ll02-yj4H_Si_Tbl1o4vy_4C1i2bPoe6dMKLWxUySWW-zjSmpWanAj94gWIw2g0vdWODG8zv/s1600/peaches10002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1hoRQC1VCeMImRvzNxUK_h8z2HNOMI1mv5zd5PheEXP17EHxZZnZTjyi5gFWMuoqSKL9ll02-yj4H_Si_Tbl1o4vy_4C1i2bPoe6dMKLWxUySWW-zjSmpWanAj94gWIw2g0vdWODG8zv/s320/peaches10002.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">We were grilling on the back patio and I "taste-tested" one of the peaches we were grilling. I make these sacrifices regularly (and the scales would say a little too regularly.) </span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnpVY9uXriK0ULbuD-9z86kq3H6wsbhJVqTmA6VhU-zj-zx15-QRlHsi0728qgmQciHGF91_nE4vj4vnAu6r8ThjMtjWtskr8tKjIaAwJ8RNuZ3EfrsHnxvT9y8ACZW1R1AfkB4QNFRtq/s1600/peaches10003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnpVY9uXriK0ULbuD-9z86kq3H6wsbhJVqTmA6VhU-zj-zx15-QRlHsi0728qgmQciHGF91_nE4vj4vnAu6r8ThjMtjWtskr8tKjIaAwJ8RNuZ3EfrsHnxvT9y8ACZW1R1AfkB4QNFRtq/s320/peaches10003.JPG" width="320" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Of course, the way my brain works I immediately started thinking of flavor combos and other dishes I could add that smokey peach experience to and preserve it. Preserve it. Doh!</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihv0r-GFiYgXkIwLhATG6dn_zIw4V6XeXZKHMT9W6JbswhHcx89AMmpMpHdyEpLeOIt89rOr032GUp1QVRRqcxEqDacBFZCRGGFeQYc3WMcQ9-YzFA6LAPonuhD6HmtUA6DaplXKD1Ukh9/s1600/peachjam10009.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihv0r-GFiYgXkIwLhATG6dn_zIw4V6XeXZKHMT9W6JbswhHcx89AMmpMpHdyEpLeOIt89rOr032GUp1QVRRqcxEqDacBFZCRGGFeQYc3WMcQ9-YzFA6LAPonuhD6HmtUA6DaplXKD1Ukh9/s320/peachjam10009.JPG" width="248" /></a></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">The next day I set out to enhance, tinker, tweak and jar what turned out to be one of my all time favorite recipes. It has the approval of at least one Los Angeles Fire Department Station (and that's a lot of hard working hungry people.) I sent in a giant jar with my son to work. I saw him later that day and he said it was almost gone. I had worried that it would go to waste on some forgotten refrigerator shelf, but I don't think it made it past lunchtime the same day. I call that success. Yay!</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtt907ApIM3cRReaSAIeZwBowzqbszmsQSrdXNVWdHzwaYuju55qae92omcwSMHAXHL2qRfCQSrcOsJ1Ca83kzovsbPmUx5WLNL_Kft9a-eyN-KUJPUEiOpdy_xEjKlWhpqOJhdsbfPPQ/s1600/peachjam10004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtt907ApIM3cRReaSAIeZwBowzqbszmsQSrdXNVWdHzwaYuju55qae92omcwSMHAXHL2qRfCQSrcOsJ1Ca83kzovsbPmUx5WLNL_Kft9a-eyN-KUJPUEiOpdy_xEjKlWhpqOJhdsbfPPQ/s320/peachjam10004.JPG" width="226" /></a> </span></span></div>
</div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Since the first batch, I've made several and it has become one of my go-to additions to fish, pork, lamb chops and salad dressings.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhAEb7SAcIE0a0yL9MOYGWWd-W0pL4AMgxPNYczvkxYK-n16kMJflwGG7KJe5DO7dKZlfT4wAU63lB5r42NagFBY8DHDjtqaXGF1D8lhvZUGg709LpDngsaJRLUILhTDEz6nRT3v4m04j/s1600/peachjam20001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhAEb7SAcIE0a0yL9MOYGWWd-W0pL4AMgxPNYczvkxYK-n16kMJflwGG7KJe5DO7dKZlfT4wAU63lB5r42NagFBY8DHDjtqaXGF1D8lhvZUGg709LpDngsaJRLUILhTDEz6nRT3v4m04j/s320/peachjam20001.JPG" width="320" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">It made some of the best Fruit Crumble Bars ever.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZYD7TJtvooRJKz8ZFSn9S7GjoMUi497PI1J2vozILKFL4uNK8tUisWN99LedeeNl7L_Q-jxwy_TL2KVQaIENY62-KIAJHL6TCEoitSzPsCnU7uZmunHjtTskX3GBAz-IZ8M2MCP928q_/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZYD7TJtvooRJKz8ZFSn9S7GjoMUi497PI1J2vozILKFL4uNK8tUisWN99LedeeNl7L_Q-jxwy_TL2KVQaIENY62-KIAJHL6TCEoitSzPsCnU7uZmunHjtTskX3GBAz-IZ8M2MCP928q_/s320/photo.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Tomorrow I think I'll add in minced jalapeno for topping a burger. </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">I'd love to hear how it works for you and let me know any ideas you come up with, too. Thanks for stopping by.</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93DLm_LJgiPQ2uD4z3PhHVVvRfCoG_zQ-fSZBMQf-RFoOjjaiQ4yLlvwpxDpjTiEa8qsguEwQ4S_GIcMIn7fAFk7Ti4xTIdhJZFdNG_bsPERaFDI_S82cU3-YtjZuv5aaM089wXMZAhPe/s1600/peaches10004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93DLm_LJgiPQ2uD4z3PhHVVvRfCoG_zQ-fSZBMQf-RFoOjjaiQ4yLlvwpxDpjTiEa8qsguEwQ4S_GIcMIn7fAFk7Ti4xTIdhJZFdNG_bsPERaFDI_S82cU3-YtjZuv5aaM089wXMZAhPe/s320/peaches10004.JPG" width="221" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Recipe: <u><i><b>Grilled Peach and Basil Preserves</b></i></u></span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">(makes about 5-6 6oz jars)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">3 lb. Peaches (cut into quarters)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Tablespoon Honey</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/4 cup + 1 Tablespoon Lemon Juice</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Lb. Sugar</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">6-12 Large Fresh Basil Leaves</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUS1joeIk5OCmR6liF9dZgW5ztbrWNbQT9LOGcwqMufQxhcjlytv4C4Fh0I8402ks5htJGLFKZ1fqF9GtIfIlU7I2b5cminj_d-0ietO3f7-RZ1RtL1JacRRIfL76C7Qz0LVEROuxfBHS/s1600/peachjam1a0001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUS1joeIk5OCmR6liF9dZgW5ztbrWNbQT9LOGcwqMufQxhcjlytv4C4Fh0I8402ks5htJGLFKZ1fqF9GtIfIlU7I2b5cminj_d-0ietO3f7-RZ1RtL1JacRRIfL76C7Qz0LVEROuxfBHS/s320/peachjam1a0001.JPG" width="320" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1) In a small bowl, whisk 1 Tbls. honey with 1 Tbls. lemon juice. Brush this on each piece of peach.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2) Place the peach quarters onto a well oiled and med/high heated grill or indoor grill-pan.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">3) Cook and turn for about 3 minutes each side. Remove and cut into small pieces.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">4) In a large pot, add the peaches, 1/4 Cup lemon juice, and the sugar. Cook and stir often on low heat until the sugar has dissolved (about 10 minutes.)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">5) Increase the heat to Low/Med and continue cooking, stirring occasionally, for about 30 minutes. The mixture should rise to a low simmer.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">6) Add the Basil leaves (whole) to the pot and continue cooking for about 20 more minutes or when the liquid in the pot falls from a wooden spoon in a large slow drop.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">7) Remove the Basil leaves and pour the Peach Preserves into clean jars, close and refrigerate. **the sugar is reduced and no pectin is being added so this is a refrigerator jam only as written.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">**Here's another way to use those Grilled Peaches in a quick Summer Treat: See the directions on this <a href="https://www.facebook.com/showfoodchef/posts/687356431280892" target="_blank">ShowFoodChef Facebook Page</a>. :D</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04-d04knhpoFoUXaL64TJzIUZDCSow-ceH6gKy9KU2ZyPll-WyQccs56vkG0A8Q50Zkk_r2JChGgLUeplXE7E1SlL0QWSqUxOGSDxiGdT1hPU2XwGZrZ8qSrXVbFA3CQ5v4i-kEMkpkO_/s1600/photo+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04-d04knhpoFoUXaL64TJzIUZDCSow-ceH6gKy9KU2ZyPll-WyQccs56vkG0A8Q50Zkk_r2JChGgLUeplXE7E1SlL0QWSqUxOGSDxiGdT1hPU2XwGZrZ8qSrXVbFA3CQ5v4i-kEMkpkO_/s320/photo+4.JPG" width="320" /></a></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Wine Brushed Grilled Peaches </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">with Basil and Truffle Cacio on a Stick</span></span></div>
showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-35183331648059764162013-07-09T16:42:00.000-07:002013-07-09T16:42:56.433-07:00Avocado Choco-Chip Scones - Vegan with Flavor<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HQO_twSLDcw2HMXWDi7dvTljIO1tadIbFLJ-fTHFyc8YMjU7-84XMwS8lNOG3xsRBlicaauQD_5cAs9zwdDxWfPatQfICeizXgwXKqmBW-ShK8srMzp_9gzsu87Xv8nwJLBV_2NLFEzn/s1600/photo+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HQO_twSLDcw2HMXWDi7dvTljIO1tadIbFLJ-fTHFyc8YMjU7-84XMwS8lNOG3xsRBlicaauQD_5cAs9zwdDxWfPatQfICeizXgwXKqmBW-ShK8srMzp_9gzsu87Xv8nwJLBV_2NLFEzn/s400/photo+4.JPG" width="400" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">I had a dream about Avocados. Obviously I'm a food nerd, or I have very disturbing Jungian Dream Symbol dysfunction.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Actually I do a lot of my idea forming during late night quiet in my head. Here's how this one unfolded:</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">* If avocado can be used <a href="http://www.showfoodchef.com/2013/04/avocado-replaces-butter-in-banana.html" target="_blank">instead of butter</a> in a lot of baking, maybe I could use it in scones (even though the "flaky" in scones is vital and butter plays a major role.)</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">* But, maybe the avocado would get too mushy, it can't be rubbed into the flour like cold butter cubes...unless...it's cubed, and so cold it's hard enough to be rubbed into flour. (FREEZE THE CUBES FIRST.)</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHrlZ4YM1wjgf1ODtLsoznVivGUxukOccMNrG_KDW9jz2ILovaSEW7q0of2OiHBzhvHWz5nwr9zvauR9ELJiPDyiDNGIpmGBSEQW88suczrq7GXqZ4typM50x2uWcTYMsjqVCP6ePlcdS/s1600/dough+avo.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHrlZ4YM1wjgf1ODtLsoznVivGUxukOccMNrG_KDW9jz2ILovaSEW7q0of2OiHBzhvHWz5nwr9zvauR9ELJiPDyiDNGIpmGBSEQW88suczrq7GXqZ4typM50x2uWcTYMsjqVCP6ePlcdS/s320/dough+avo.JPG" width="320" /></a></span></span> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">* I'd have to work fast, but maybe if it holds-up the avocado chunks would melt in the heat of cooking, the way the pieces of butter fat do, forming steam pockets. That is what creates the flakiness in pastry.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">* Folks who don't want to use butter, but hate butter substitutes would really love that, plus the added healthiness of <a href="http://www.californiaavocado.com/" target="_blank">California Avocado</a> - wow, this could be great. </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">* Who needs good pastry without butter? Vegans. It's hard to find good Vegan pastries with flavor and moisture and not too much sugar.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8LmTmBRDcogBQDY-zmE83_N8dWoQ13uNzO67VR8xss954dOmhOi_xT6Da_JyfjmyBcxg4S-EV_IwazR4jeqdw1oR-A5VlJnafBa4rSvhEGooxEj90kwQPOXLpOLuTYQAbfTVbakiom70/s1600/photo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8LmTmBRDcogBQDY-zmE83_N8dWoQ13uNzO67VR8xss954dOmhOi_xT6Da_JyfjmyBcxg4S-EV_IwazR4jeqdw1oR-A5VlJnafBa4rSvhEGooxEj90kwQPOXLpOLuTYQAbfTVbakiom70/s320/photo+2.JPG" width="320" /></a></span></span> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">But, that means no eggs either (FLAX MEAL is a great substitute AND - there's another healthy addition to use.) Oh wait, Vegan also means no cream, or milk or yogurt. COCONUT MILK - I love it, and it works so easily not to mention the taste.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">* Hmmm, I'm hungry - wish I had a leftover Choco-Chip cookie - (LIGHTBULB - make the scones CHOCO-CHIP!) It's true, I would almost eat anything with Chocolate Chips in it, but even I couldn't eat it for breakfast if it didn't taste worthy.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">The next morning - I cubed, and froze and scooped and scored myself a batch of the flakiest healthy scones ever made in my kitchen (and I make a lot of them: <a href="http://www.showfoodchef.com/2013/02/nutella-stracciatella-scones.html" target="_blank">Nutella</a>, <a href="http://www.showfoodchef.com/2011/12/food-gift-olive-oil-cranberry-oat.html" target="_blank">Olive Oil Cranberry</a>, <a href="https://www.facebook.com/photo.php?fbid=559087520774451&set=pb.112891095394098.-2207520000.1373413062.&type=3&theater" target="_blank">Banana Oatmeal Ricotta</a>.) </span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFSnUNnZJlA4IZCR0tbQrIv5IxZ-jXrzHM_rDfooKLbULW6_IKLLaZQlHJ0k_bbV93J4T7SfgUaWyGE3o49fIDr-6KIBQFj6KpIttQoK6-Ivvh8i1zIp31oAjtJKTvjWMvVK33znEvFdk/s1600/photo+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNFSnUNnZJlA4IZCR0tbQrIv5IxZ-jXrzHM_rDfooKLbULW6_IKLLaZQlHJ0k_bbV93J4T7SfgUaWyGE3o49fIDr-6KIBQFj6KpIttQoK6-Ivvh8i1zIp31oAjtJKTvjWMvVK33znEvFdk/s320/photo+3.JPG" width="320" /></a></span></span> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Then came the test - my teen son. I woke him out of a Summertime late sleep with a small plate that held 2 "hot from the oven" Avocado Choco-Chip scones and a few Melon wedges. I waited. I heard him on the phone with a buddy. I wondered if he nibbled the scone and dismissed it. That seemed impossible as I had already eaten two myself (hey, they're small.)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">When he emerged from the cave he calls his room, the plate was empty (cue the Angels choir.) Maybe you think a teen boy will eat just about anything, but you're wrong. It's quite unbelievable sometimes the weird stuff they eat, but they are also bizarrely picky. The topper came when he asked me if there were more. </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Oh yeah, there were more. Then I told him they were VEGAN. He paused, and only remarked, "Oh, yeah? I'll take one to Jileanne, she'll love it." </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Success - Dreams DO come true - if you bake them. </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Don't be afraid of these, if you don't eat Vegan. There's nothing but tons of flavor and easy fixing in this recipe. I thought about calling these: <i>The Avocado Choco-Chip "Don't hate me because I taste so good without butter, cream or eggs"</i> Scones, but it was hard to fit on a picture. </span></span><br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Recipe: <u><b>Flaky Avocado Choco-Chip Scones</b></u> </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> <span style="font-size: x-small;">(with no butter, eggs or cream) </span></span></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">-makes 12- </span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Large Avocado - (peel,cube small,then place cubes in Freezer for 20 minutes) </span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2 cups Flour</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2 Teaspoons Baking Powder</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2 Tablespoons Sugar</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Tablespoon Flax Seed Meal (I use Bob's Red Mill)</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">pinch Salt</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 cup Chilled Coconut Milk</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 cup Chocolate Chips</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1) While Avocado cubes are chilling, whisk together in a bowl, the flour, baking powder, sugar, salt and Flax Seed Meal.</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2) Working quickly, rub the chilled Avocado cubes into the flour mixture with your fingertips until the pieces are small pea size, generally.</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">3) Pour in the chilled Coconut Milk and toss together with a fork.</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">4) Add the chocolate chips and continue to fold in with a fork until the dough holds together. Empty it onto a flour covered work board or parchment covered counter.</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">5) Divide the dough into 2 halves and pat each one into a circle about 6 inch diameter. Cut each one in half, then each half in thirds (creating 12 small triangles.)</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">6) Place on a parchment covered baking sheet, brush with extra Coconut milk and optionally sprinkle with sugar. Cook in Preheated 400F oven for about 18 minutes. ** You could also Freeze these before baking, and bake later (up to 3 weeks.)</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Sweet food dreams~</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HQO_twSLDcw2HMXWDi7dvTljIO1tadIbFLJ-fTHFyc8YMjU7-84XMwS8lNOG3xsRBlicaauQD_5cAs9zwdDxWfPatQfICeizXgwXKqmBW-ShK8srMzp_9gzsu87Xv8nwJLBV_2NLFEzn/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HQO_twSLDcw2HMXWDi7dvTljIO1tadIbFLJ-fTHFyc8YMjU7-84XMwS8lNOG3xsRBlicaauQD_5cAs9zwdDxWfPatQfICeizXgwXKqmBW-ShK8srMzp_9gzsu87Xv8nwJLBV_2NLFEzn/s320/photo+4.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com2tag:blogger.com,1999:blog-3517892803810600375.post-55595992925235935782013-07-03T15:16:00.000-07:002013-07-03T15:23:31.371-07:00Avocado & Turkey in Onion Fire Balls<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFMZBtsANS8wrlUtS1FtE5m0SiOmojRP-726Iz7zLoWGBgxgkhWGb1ddzfv_lTsZ0zpM-cS0hUIgQvme7kHrhQ3dKe10qNaI7kmCnWZNrhA5FHdhLokmWAiDol8A2_8ytuI2Z5UTG9Eae/s1280/onion+fire+balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFMZBtsANS8wrlUtS1FtE5m0SiOmojRP-726Iz7zLoWGBgxgkhWGb1ddzfv_lTsZ0zpM-cS0hUIgQvme7kHrhQ3dKe10qNaI7kmCnWZNrhA5FHdhLokmWAiDol8A2_8ytuI2Z5UTG9Eae/s320/onion+fire+balls.jpg" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Here's a new take on a classic campfire meal, and perfect for the Summer grill. The secret ingredient is California Avocados. Okay, so avocados aren't so secret. In fact, this July 4th more than 96 million pounds of avocados will be consumed in the United States. I'll be doing my part, that's for sure.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjIjlmggJH8QAUyG3KwDUNUz649LLXKEumbsUjUlS-G3aeKMNMif4hwO5-ybw_SevSGGT6SX1JrzQyKOOgzUdTH2rRYAksuONgUqX3D67QIAzuU4EcIJK2mzhhqV0mHFYDl0jEyGBgrLr/s1600/avocado+onions0003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjIjlmggJH8QAUyG3KwDUNUz649LLXKEumbsUjUlS-G3aeKMNMif4hwO5-ybw_SevSGGT6SX1JrzQyKOOgzUdTH2rRYAksuONgUqX3D67QIAzuU4EcIJK2mzhhqV0mHFYDl0jEyGBgrLr/s320/avocado+onions0003.JPG" width="262" /></a> </span></span><br />
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Combining the avocado with ground turkey and seasonings is the big whamo, the secret ammo in these Onion Fire Balls. The velvety avocado chunks replace any need for more processed ways of adding moisture to ground turkey. There's no need for mayonnaise or oils. Adding fresh tarragon, kosher salt and cracked pepper and a dash of soy sauce (or Worcestershire) and the optional minced peppers give the turkey meat robust flavor. Then, if that's not enough, it gets hugged together by an onion layer and grilled inside a foil wrapper that holds in all the smokey juices. Wowza - that's just good! It's </span></span></div>
</div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">also naturally Gluten Free, Grain free and low in the bad fats.</span></span><br />
<a name='more'></a><div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMjEDsahZSGjZW24CXcYLa07um6RyLBjrSkuCSovwnimzGPVHNesWA7tfSF4x3ReUkq0pq2dasC_HRi6DjSvxQRouVo0RxiEGiuMJKEGf5niEgKUCiHaYo7EDVd8hvKkTcnEXk1iY54TK/s1600/photo+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMjEDsahZSGjZW24CXcYLa07um6RyLBjrSkuCSovwnimzGPVHNesWA7tfSF4x3ReUkq0pq2dasC_HRi6DjSvxQRouVo0RxiEGiuMJKEGf5niEgKUCiHaYo7EDVd8hvKkTcnEXk1iY54TK/s320/photo+3.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">I was lucky to receive a box of avocados from <a href="http://www.californiaavocado.com/" target="_blank">California Avocados</a>. A while back I visited an <a href="http://www.showfoodchef.com/2013/04/avocado-replaces-butter-in-banana.html" target="_blank">Avocado Farm</a> and learned more about how much time, effort, talent and honest love of farming goes into getting these green babies into our markets and homes. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6KUPJZToYT5dzyCts9nnGUFeJBtmpoPU4VLk_nzyqpAT820o-BvLcJJu0vE3HITjZIuJuhKnHhJz42uiFZP9RaQNQjRE3QYTFZjZAiy_Gntub2lt2w57MdQ1V4q1GIIaFQgxoCkJVBmBJ/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6KUPJZToYT5dzyCts9nnGUFeJBtmpoPU4VLk_nzyqpAT820o-BvLcJJu0vE3HITjZIuJuhKnHhJz42uiFZP9RaQNQjRE3QYTFZjZAiy_Gntub2lt2w57MdQ1V4q1GIIaFQgxoCkJVBmBJ/s320/photo.JPG" width="320" /></a></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">I also haven't stopped developing recipes for using avocados as a replacement for other fats in baked goods (<a href="http://www.showfoodchef.com/2013/04/avocado-replaces-butter-in-banana.html" target="_blank">Avocado Banana Muffins</a>). And, don't forget the simplicity of eating them right out of the shell with a sprinkle of smokey salt. </span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRt1pYPIBxGaXuqMKPJnMLg1giIPClckfO58sp6MalRNbB9P-jrFDKVy33nCvEhT8qxoBO3-JKiu83B8rtRzVE5Kqo_zbfkDi0aeDYrhvtCUZUM0jMRhpoBwC6Y0eMG6LTlUqkjloYlkmo/s1280/collage+avocado+onion.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRt1pYPIBxGaXuqMKPJnMLg1giIPClckfO58sp6MalRNbB9P-jrFDKVy33nCvEhT8qxoBO3-JKiu83B8rtRzVE5Kqo_zbfkDi0aeDYrhvtCUZUM0jMRhpoBwC6Y0eMG6LTlUqkjloYlkmo/s320/collage+avocado+onion.JPG" width="320" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">This recipe is a one bowl, wrap it up and cook it kinda deal. If you don't want to grill them, they work in the oven or even the toaster oven too. My husband says he likes them as cold lunch leftovers right out of the refrigerator the next day. That's your cue to make as many as you want, right?</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">I'm including a simple little video I made as a tip for cubing avocado. I hope you find it helpful or inspiring for your own dishes.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz2u5th-dQ82fVvqNYMmz10TSUbne518jjgsFvMJqnHCDhSmhE2s5iRCnKJ2eTCXLAD9E-ItfOD1rpv4VR_Qg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Happy 4th of July to the United States - remembering those who helped make this a great country from the beginning. Happy Celebrations of all kinds to ALL of you across the globe and much appreciation for checking in at ShowFood Chef. :D</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhfpLo28L0rxsURlNZ6eHIHienJID3Auer3qVGOIoL6yIcP6Z3_lrXcvvs7Rvmsp3WQ6FkQuEKtk4GHOWWBMIRwb31vNOL03_aG3iFpaBNdesNA5u-lunryMhMPYr-7Ql_Sx1PHFLeRx1/s1400/avocado+onions0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjhfpLo28L0rxsURlNZ6eHIHienJID3Auer3qVGOIoL6yIcP6Z3_lrXcvvs7Rvmsp3WQ6FkQuEKtk4GHOWWBMIRwb31vNOL03_aG3iFpaBNdesNA5u-lunryMhMPYr-7Ql_Sx1PHFLeRx1/s320/avocado+onions0002.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Recipe: <i><b>Avocado & Turkey in Onion Fire Balls</b></i></span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">(makes about a dozen or more if using small ones for appetizers) </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">5-6 Medium Onions</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"></span></span>1 lb. Ground Turkey</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Avocado (cut into small cubes)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/3 cup chopped onion (*see below)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2 Tablespoons Fresh Tarragon (chopped)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Dash of Soy Sauce (or Worcestershire)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Teaspoon+ Kosher Salt, and cracked pepper </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">**optional- 1 Tablespoon minced Serrano Pepper </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1) Slice the whole onions in half from root to root. Slice the root off each end. Peel, then separate the first few outer shells and hold. (*Chop the smallest insides of the onions to use 1/3 cup in recipe.)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2) In a bowl, combine all ingredients (except the onion shells) together. Using your clean hands works great.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">3) Spoon a hefty ball of turkey mixture into one side of an onion shell, add the other side of the onion shell to create a ball.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">4) Place each Onion Ball you create on a separate piece of Aluminum Foil (I used non-stick for ease) and wrap up into a little pouch.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">5) Put the foil pouches inside a heated grill (about Medium), close the grill and cook for about 20 minutes. Alternately, you can place these in a pan in the preheated oven at 375 for about 20 minutes.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">6) Remove, unwrap the foil carefully and test for done. Serve in foil, on a platter or on top of a salad (just an idea.)</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFmC-5sDorHEb_3SONpCLQ66X7yR9NStxvSPHBKuRYsCN4ACNLUSC4dQb59VvClK3XWYlGcjj8I9M4UohGGBVO_JxrElzZ3jgrPJnRvFd5xGiYkcxYozuIuWIm-1RxEYQZ8cRzBsb6Ikw/s1600/photo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFmC-5sDorHEb_3SONpCLQ66X7yR9NStxvSPHBKuRYsCN4ACNLUSC4dQb59VvClK3XWYlGcjj8I9M4UohGGBVO_JxrElzZ3jgrPJnRvFd5xGiYkcxYozuIuWIm-1RxEYQZ8cRzBsb6Ikw/s400/photo+2.JPG" width="400" /></a></span></span></div>
showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-37319600507177197712013-06-14T02:05:00.002-07:002013-07-03T15:17:37.467-07:00Black Cod in Sicilian Olive Sauce (Merluzzo Nero alla Olive Ghiotta)<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGGtSxcjHH3XHeIIgzEgMhgCySiBS4pZEdYsPOzmLbYYblRKOhRB3snLPuRU40_gjj-ceMEeBzJu7ZE3ij-SiVlFIqv6Ov1ZixIy_aFmG67cPyWB4p2p9f4pBHRTz96DPeUvqERjXNPiZ/s1600/ghiotta+blk+cod0013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGGtSxcjHH3XHeIIgzEgMhgCySiBS4pZEdYsPOzmLbYYblRKOhRB3snLPuRU40_gjj-ceMEeBzJu7ZE3ij-SiVlFIqv6Ov1ZixIy_aFmG67cPyWB4p2p9f4pBHRTz96DPeUvqERjXNPiZ/s400/ghiotta+blk+cod0013.JPG" width="325" /></a></span></span> </div>
<div style="text-align: center;">
<u><i><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Black Cod in Sicilian Olive Sauce</span></span></i></u></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">I went to Sicily. Give me a second, I just want to read that last sentence and breathe deeply.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvJ5JHUaaNCozlqq0XpGSLMm7Nxk5GWQts7uH4gRLeKyPXl51o-UiWVu4BCcdZ6xWSCzgLnMRhdwXVYffNcbUwJTDeNa8LUOHNryTaPnccGj4B3N0c1UAlTZO6vaqdVTXPpIdXZsZaz7y/s1600/sicily+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvJ5JHUaaNCozlqq0XpGSLMm7Nxk5GWQts7uH4gRLeKyPXl51o-UiWVu4BCcdZ6xWSCzgLnMRhdwXVYffNcbUwJTDeNa8LUOHNryTaPnccGj4B3N0c1UAlTZO6vaqdVTXPpIdXZsZaz7y/s320/sicily+4.jpg" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Yeah, I went to Sicily. Wow. First, the food - as you've probably heard before- amazing. Second, the people were so friendly. They were so open. They were so patient while I mangled the Italian language.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">There was inspiration everywhere I visited and I covered a lot of country. My husband and I are thankfully alike in wanting to see as much as possible on vacation.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrQwNc1lYC1Ov-9PwAg90qmx6QiVsql0F8Qw116yuAcUkK7rDoH_IYm3i9pE-04d9CoSQ4u5xq3VNyfQ5uOE1ceTpg0cghDLOt2iO54uMDVluTU01_AbweOK7swg_JkFuGRH3lPoClRxW/s1600/photo+1-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrQwNc1lYC1Ov-9PwAg90qmx6QiVsql0F8Qw116yuAcUkK7rDoH_IYm3i9pE-04d9CoSQ4u5xq3VNyfQ5uOE1ceTpg0cghDLOt2iO54uMDVluTU01_AbweOK7swg_JkFuGRH3lPoClRxW/s320/photo+1-1.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">We never stop. It's upsetting to many of the hotel, apartment and agriturismo owners that we meet in Europe. They always ask, "why do you stay only one night, why not stay more, relax?" They often look hurt that we aren't soaking in their lovely city and homes for longer. I love them for that spirit. It's just not how we're engineered. We want to see it all, do it all and we only have a limited time, so it's go, go, GO.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_xcEC7hWI85cU0z8HrBoi-T6lk6OUfxEnpV31Pm5aLxi6yP7_Qenc5SJVqsBAmn7ay_O0H-sIzXgDB9rYmi-QJQZMW4vMG8ift7DDxdasNORfjsAPH3ap_BjRFjrKdxFgfOac42jbk12/s1600/photo+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_xcEC7hWI85cU0z8HrBoi-T6lk6OUfxEnpV31Pm5aLxi6yP7_Qenc5SJVqsBAmn7ay_O0H-sIzXgDB9rYmi-QJQZMW4vMG8ift7DDxdasNORfjsAPH3ap_BjRFjrKdxFgfOac42jbk12/s400/photo+3.JPG" width="400" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">The upside is we eat at a lot of different places and experience classic and modern takes on their traditional dishes. Then I return with ideas and passion for creating them myself.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8UcRraLuEWZJbvoN4sExQR5fhpdYLhdpV-anXln2YAXcnyQ5gGTBwOmq2tza_ePzxwOaScafZo6Gy1ZWWJyEhfp_m7IG_NWhRNLInfdd8cAqLrf-Q2kKK3Ro6Wm4X2ozUWQDhwTt_nF4/s1600/ghiotta+blk+cod0011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8UcRraLuEWZJbvoN4sExQR5fhpdYLhdpV-anXln2YAXcnyQ5gGTBwOmq2tza_ePzxwOaScafZo6Gy1ZWWJyEhfp_m7IG_NWhRNLInfdd8cAqLrf-Q2kKK3Ro6Wm4X2ozUWQDhwTt_nF4/s320/ghiotta+blk+cod0011.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">One of the terms used a lot in Sicily was "ghiotta" [ghee-OH-tah.]</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">There was Pesce alla Ghiotta, and Tonno alla Ghiotta, and even Panna Cotta alla Ghiotta. At first I thought it just meant a well-known Sicilian collection of tomatoes, olives and capers (sometimes with raisins thrown in, too.) After returning to the States and asking my fav Italian teacher (Lorena Bignamini) and a scholarly buddy that teaches Italian at UCLA (Erika) about the word, "ghiotta", I'm ready to pass along these really fun facts:</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">** Ghiotto and Ghiotta are adjectives that can mean curiosity or interest in something scrumptious.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">** It can also mean gluttonous person, but in Italian it means in a good way.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">** Our literal translation could mean glutton, but in Italian it's only positive - meaning something like a person really liking something. Lorena said you could be "ghiotta di Nutella, ghiotto di proschiutto, ghiotta di dulce and on and on.."</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">** If someone is a "ghiottone" it means they really appreciate food, like a gourmand, or a foodie (yay!) Although literally in our language it means a little wolverine. Hahaha.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcsx5f8dYNHgqHaYqp5erQ2FKaxHH-meMsMpQqTkANdTxE-BtCsXIMBOuNo_m1AVE3xjHBPNxOSvmZYACMx9oeUvrbxhF_UrNMkZxfeNc4CJ04lR2Iz3JGeDIiiwJK3-gnBunItAa1JdXJ/s1600/ghiotta+blk+cod0002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcsx5f8dYNHgqHaYqp5erQ2FKaxHH-meMsMpQqTkANdTxE-BtCsXIMBOuNo_m1AVE3xjHBPNxOSvmZYACMx9oeUvrbxhF_UrNMkZxfeNc4CJ04lR2Iz3JGeDIiiwJK3-gnBunItAa1JdXJ/s320/ghiotta+blk+cod0002.JPG" width="242" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">I've decided the best way to remember this is to think of our slang "Gaga" for something. If you are "Ghiotta" for something you are "Gaga" for it. Capisce?</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Sicily, having a history of being owned by so many different countries along the way, is a mixture of Arab, Africa, Greek, French, Italian and many other influences.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigA_r1Tr43t0KgB549_ZUKu6dcFcCPmfpFQYds53AQluzP940Mr4xpxeNrUMzlOKwT4g6Wsbt04baTMg-2pb-XC-NPIHt05CNHp3VTvrqVPBL7eE168M-3g-nS-GwkhyTWVhSzNFtrU_dH/s1600/photo+2-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigA_r1Tr43t0KgB549_ZUKu6dcFcCPmfpFQYds53AQluzP940Mr4xpxeNrUMzlOKwT4g6Wsbt04baTMg-2pb-XC-NPIHt05CNHp3VTvrqVPBL7eE168M-3g-nS-GwkhyTWVhSzNFtrU_dH/s320/photo+2-1.JPG" width="320" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">A meal may have olives in one dish and cinnamon in the next. Sweet pastries are combined with savory spices, sausages are soaked in onions one dish, and fruits the next. The country is covered in rolling hills, but dotted with palm trees too.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAeWEqixKx0e2ppmir6Q0d7b2h8AkG9hT3IiPZ6-CphA6fc2gw4F3AeOyoLFmBMmBiF5KcKqi8sDQyis64FhXqYY0d0xGiphK7el54EjKIzZJbbf7EejOi5ncsPOAU-OIIEXeRMlT5N-Ew/s1600/sicily2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAeWEqixKx0e2ppmir6Q0d7b2h8AkG9hT3IiPZ6-CphA6fc2gw4F3AeOyoLFmBMmBiF5KcKqi8sDQyis64FhXqYY0d0xGiphK7el54EjKIzZJbbf7EejOi5ncsPOAU-OIIEXeRMlT5N-Ew/s320/sicily2.jpg" width="240" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">A city may be buzzing with commerce and just outside of it looms the ruins of a Greek temple built before Christ.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7d-4MzkrFZpMOt_JZFBDXdy-KfrvVkZ35JTk4Uyt0GsYNUNAyiVgCJQBR0qXbheODdOhlkcL5GH88L7w7s3lAYAiMg3RZ9H_xIh5xXKiS-54bfG9Lji0Lhpn17D4CxNDq7XDA6o84lptM/s1600/photo+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7d-4MzkrFZpMOt_JZFBDXdy-KfrvVkZ35JTk4Uyt0GsYNUNAyiVgCJQBR0qXbheODdOhlkcL5GH88L7w7s3lAYAiMg3RZ9H_xIh5xXKiS-54bfG9Lji0Lhpn17D4CxNDq7XDA6o84lptM/s320/photo+4.JPG" width="320" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">But, this is definitely Italy and almost every hillside has olive trees and every table a bottle of wine.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdQd25dBgFq3TapcGwlohGCWhLw8YVAGYW3DIz6qJ7L_6MUuQMjxnFQWqUnDRd5JTa2ywLri8n7mAXy7v8dvJ4EUHZsEFiqth0Mqrp3X8fB_A8zhRf3TtWOG70sFxdJN-K1f8j7lzK-t-/s1600/sicily1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLdQd25dBgFq3TapcGwlohGCWhLw8YVAGYW3DIz6qJ7L_6MUuQMjxnFQWqUnDRd5JTa2ywLri8n7mAXy7v8dvJ4EUHZsEFiqth0Mqrp3X8fB_A8zhRf3TtWOG70sFxdJN-K1f8j7lzK-t-/s320/sicily1.jpg" width="320" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">One of the "ghiotta" dishes that inspired me was enjoyed in Palermo at Trattoria Biondo. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4vJp-nNTFtOs5x2bDd0r2g5BQ0r81jo-OTFc1S2HakJ4_NGNfgqrbbZRHnheRg8lblbpsXZRHhsPGISTeggEQV6oW8c4VKq0ZG9PavnaF8qdm93fyzLqggm1TP0hRr5fh66r9FxjCE4O/s1600/Screen+Shot+2013-06-14+at+1.10.15+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4vJp-nNTFtOs5x2bDd0r2g5BQ0r81jo-OTFc1S2HakJ4_NGNfgqrbbZRHnheRg8lblbpsXZRHhsPGISTeggEQV6oW8c4VKq0ZG9PavnaF8qdm93fyzLqggm1TP0hRr5fh66r9FxjCE4O/s400/Screen+Shot+2013-06-14+at+1.10.15+AM.png" width="400" /></a></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Just before I left for Sicily, the sweet folks at <a href="http://www.lindsayolives.com/" target="_blank">Lindsay Olives</a> sent me a few cans and jars of their Natural and Sicilian collection of olives.</span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaIIdaiR-hTL_mYBWAABIunVrrtjEZYBPegkPa7xagfaHb1yKYvOUj2vmZKuC_WLwN7DOulVPXCMzxnncB4ctirAsQiRu5Vv-ahWMzI4_LgzbZS6A2s3J8hx_2hslwGziRwE86Y25VoQO/s1600/ghiotta+blk+cod0004.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaIIdaiR-hTL_mYBWAABIunVrrtjEZYBPegkPa7xagfaHb1yKYvOUj2vmZKuC_WLwN7DOulVPXCMzxnncB4ctirAsQiRu5Vv-ahWMzI4_LgzbZS6A2s3J8hx_2hslwGziRwE86Y25VoQO/s320/ghiotta+blk+cod0004.JPG" width="232" /></a></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">It was wonderful timing and I was excited to return and play with my food (what a Ghiottone, huh?)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">I'm using Black Cod because it's so easy to cook with and a good sustainable choice. I'm using two different kinds of <a href="http://www.lindsayolives.com/" target="_blank">Lindsay Olives</a> for a very full flavored sauce. I minced the black olives to use instead of capers for a really nice tang and balance to the fish.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Until you or I get to return to Sicily, I hope you'll visit through your kitchen with this recipe:</span></span><br />
<br />
<br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMffuy9W-1WyCIDhHCkIKJo0dyxUbv47YuNgEO7kz0QsLWZa89dNsVNatdJU59ib2mKOHcQ2DbZ5BmBUtfaaDGNQN2DSrtp8qoP6jN1Xx6LYsbs9lM8aFDDrs4CGwvE06hpNR6dSnx1KE/s1600/ghiotta+blk+cod0014.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMffuy9W-1WyCIDhHCkIKJo0dyxUbv47YuNgEO7kz0QsLWZa89dNsVNatdJU59ib2mKOHcQ2DbZ5BmBUtfaaDGNQN2DSrtp8qoP6jN1Xx6LYsbs9lM8aFDDrs4CGwvE06hpNR6dSnx1KE/s400/ghiotta+blk+cod0014.JPG" width="281" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMffuy9W-1WyCIDhHCkIKJo0dyxUbv47YuNgEO7kz0QsLWZa89dNsVNatdJU59ib2mKOHcQ2DbZ5BmBUtfaaDGNQN2DSrtp8qoP6jN1Xx6LYsbs9lM8aFDDrs4CGwvE06hpNR6dSnx1KE/s1600/ghiotta+blk+cod0014.JPG" style="margin-left: 1em; margin-right: 1em;"></a> </span></span><br />
<i><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><b>Black Cod in a Sicilian Olive Sauce- (Merluzzo Nero in Olive Ghiotta)</b></span></span></i><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Fillet Black Cod (cut into large pieces)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 small Onion (cut in thin slices)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">3 Garlic Cloves (peeled and smashed) </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Olive Oil</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 Cup White Wine </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2 large Tomatoes (cut in chunks or 6 strawberry tomatoes halved)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2-3 Cups Tomato Passata (Tomato Puree or Stock)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 cup <a href="http://www.lindsayolives.com/" target="_blank">Lindsay Black Natural Olives</a> (drained and minced)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 cup <a href="http://www.lindsayolives.com/" target="_blank">Lindsay Sicilian Olives</a> (drained and hand torn) </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 cup Fresh Parsley (chopped)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/4 cup Fresh Basil (chopped)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">salt/pepper</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">*Crushed Pistachios for garnish* </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1) In a large pot, add a nice layer of Olive Oil to the bottom and heat on Med.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2) Add onions and garlic and cook gently until soft (about 8 mins.) ** optionally a few slices of slivered Fennel is delicious, too**</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">3) Add the White wine and continue to cook down for about 10 mins.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">4) Place the Fish pieces in a single layer on top of the onions. Sprinkle in the minced Olives. Hand tear the Sicilian Olives and distribute those in the pot also.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">5) Add the Tomatoes, Parsley, Basil and season with salt and pepper.</span></span><br />
<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4GuWFrTLbEdf9me207RcYZFAyk7kKDKW8PFeCyVKyEhMi8JWq4VOhDeSJD9FHILlP8weGfH5s22tXvaciOuco25VbVspE5R-Apf-oxxaqBh9H_9emDszdpUlgVOpSC8a_TU55kdSgBjy/s1600/ghiotta+blk+cod0007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4GuWFrTLbEdf9me207RcYZFAyk7kKDKW8PFeCyVKyEhMi8JWq4VOhDeSJD9FHILlP8weGfH5s22tXvaciOuco25VbVspE5R-Apf-oxxaqBh9H_9emDszdpUlgVOpSC8a_TU55kdSgBjy/s320/ghiotta+blk+cod0007.JPG" width="210" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">6) Pour in the Tomato Passata. Increase heat just til it simmers, then cover and reduce heat to low. Cook for about 30 minutes. Now and then, gently stir a bit and move fish around to cook evenly.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">7) Remove Fish, ladle sauce into bowls, then top with Fish and garnish with Pistachios.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Chef Becky Selengut (author of <a href="http://www.amazon.com/Good-Fish-Sustainable-Seafood-Recipes/dp/1570616620/ref=sr_1_1?ie=UTF8&qid=1371075019&sr=8-1&keywords=good+fish#reader_1570616620" target="_blank">GOOD FISH</a>) gave this buying tip for Black Cod (also known as Sable Fish): Buy pieces that are center cut rather than tail because it's thicker and more resistant to over cooking.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJguOHzMyLBkbOwAjKi9I2hqRZdwSvwxLXGGRuXM3G0BGVN8lYHznzTx1jyN86tddVeoZzLEvsyIkC-8FiomOF6E0RhheFOC7G3JCK4BvUL6vLKE3if7uKLWsrfNTvwYvBCg-2RSFookXd/s1600/ghiotta+blk+cod0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJguOHzMyLBkbOwAjKi9I2hqRZdwSvwxLXGGRuXM3G0BGVN8lYHznzTx1jyN86tddVeoZzLEvsyIkC-8FiomOF6E0RhheFOC7G3JCK4BvUL6vLKE3if7uKLWsrfNTvwYvBCg-2RSFookXd/s320/ghiotta+blk+cod0001.JPG" width="236" /></a></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXpJwoWUysPA_gPr9hb0-Yk28cx9IGavwYXczLCcPftd5tUrV2TCpanHyMt9C3asgbPqAEQFr8nfGaON550U7Hy6zofZrODTRRZWggtecK8EIH96tKX2AxrSgamfML31F7AVx9KJaxC-v/s1600/ghiotta+blk+cod0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXpJwoWUysPA_gPr9hb0-Yk28cx9IGavwYXczLCcPftd5tUrV2TCpanHyMt9C3asgbPqAEQFr8nfGaON550U7Hy6zofZrODTRRZWggtecK8EIH96tKX2AxrSgamfML31F7AVx9KJaxC-v/s320/ghiotta+blk+cod0009.JPG" width="320" /></a></span></span></div>
showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com0tag:blogger.com,1999:blog-3517892803810600375.post-85260750382865400682013-04-06T21:36:00.000-07:002013-04-06T21:36:01.243-07:00Nutella Coconut S'more Bars<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrBVMuo_APvQLYjpitLrWhHR7Tf6878TCO4wCq-KG8pgrp60oQNkV_xYNMsep5utgQM2-gMqDvA6gqpn4ts0armr8v_4Kz333G9xtYt80mvl5NnQI3B8ccKjN-wRGU9RQrglMZfWntTNx/s1600/nutellaSmoresx0003.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrBVMuo_APvQLYjpitLrWhHR7Tf6878TCO4wCq-KG8pgrp60oQNkV_xYNMsep5utgQM2-gMqDvA6gqpn4ts0armr8v_4Kz333G9xtYt80mvl5NnQI3B8ccKjN-wRGU9RQrglMZfWntTNx/s1600/nutellaSmoresx0003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvrBVMuo_APvQLYjpitLrWhHR7Tf6878TCO4wCq-KG8pgrp60oQNkV_xYNMsep5utgQM2-gMqDvA6gqpn4ts0armr8v_4Kz333G9xtYt80mvl5NnQI3B8ccKjN-wRGU9RQrglMZfWntTNx/s1600/nutellaSmoresx0003.JPG" /></a></div>
<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">
<span style="font-size: large;">There's a cool trend in "food land" of adding flavors, fruits and toppings to S'mores. So, I gave it a try with Nutella and Coconut. </span></div>
<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;">
<span style="font-size: large;"> </span><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3qb5FkN_GqFtn4eNT_M7X9_FU-HugOtkcq7YBt2wFk3_fS5E4LbDG1h9ibNTcNEh5lUNCT98ALfkTn1NORv9XGpje8toGDu6QrD0Oq9fD-XT_4yiyeA_c7ZbpaDqaqrtnUGdc9u44HCU/s1600/nutellaSmores20004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3qb5FkN_GqFtn4eNT_M7X9_FU-HugOtkcq7YBt2wFk3_fS5E4LbDG1h9ibNTcNEh5lUNCT98ALfkTn1NORv9XGpje8toGDu6QrD0Oq9fD-XT_4yiyeA_c7ZbpaDqaqrtnUGdc9u44HCU/s320/nutellaSmores20004.JPG" width="202" /></a></span></div>
<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">
<span style="font-size: large;">It was a giant success, but a very sloppy, gooey success. Inspired by a photo of <a href="http://web.stagram.com/p/203663808011749196_1187352" target="_blank">marshmallow squares by Joy The Baker</a>, the ease of cutting and serving my Nutella Coconut S'more Bars was born - and gone in a few minutes. </span><span style="font-size: large;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">These pictures are of my third pan of these wonder-bars. My son's friends (who are my unofficial taste-testers) assumed I wanted them to taste-test the whole 16 bars, I guess.</span> </span></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvWu5uU-SPrgtcaIMRjacxBbDap_57BUP_9-8ZtzIbozdAS6vMKBizrIcaUas5_Yg-JPuAh0eQwVsGe_S7lBkMJbvds-7Z09g6jrQwM4icGoMLyzx3ZH-o9LyxNIhCKuOhhrMD-HJpp4a/s1600/nutellaSmores10007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvWu5uU-SPrgtcaIMRjacxBbDap_57BUP_9-8ZtzIbozdAS6vMKBizrIcaUas5_Yg-JPuAh0eQwVsGe_S7lBkMJbvds-7Z09g6jrQwM4icGoMLyzx3ZH-o9LyxNIhCKuOhhrMD-HJpp4a/s320/nutellaSmores10007.JPG" width="213" /></a><span style="font-size: large;"> </span></div>
<div style="text-align: left;">
<span style="font-size: large;">Then, I took a platter of them to a catered brunch (cutting them into mini-bites) and was lucky to retrieve my platter in one piece. I think someone even took the pretty paper liner just to eat the crumbs. Now, that is a compliment, right?</span></div>
<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;">
<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77_jZNnoCAMTBPzwLqxHRLHXyIGeLxVxmSaCaagcIvDyo0PYW0Z9DYf1wcQQoX4lOr3qLIdc6wM_L1Uk_tr0e7XSSDhm6nITcr5qhthw5hthRd2z2Lx5mKj8S_vb1QJhzGGcskhu9GwMv/s1600/nutellaSmores20002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77_jZNnoCAMTBPzwLqxHRLHXyIGeLxVxmSaCaagcIvDyo0PYW0Z9DYf1wcQQoX4lOr3qLIdc6wM_L1Uk_tr0e7XSSDhm6nITcr5qhthw5hthRd2z2Lx5mKj8S_vb1QJhzGGcskhu9GwMv/s320/nutellaSmores20002.JPG" width="213" /></a></div>
<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">
<span style="font-size: large;">These are so simple to make, the crust is just pressed in and the oven is not used very long. I kept them in an air-tight container with parchment between layers for a few days and they were still so delicious. Don't keep them in the refrigerator because the marshmallow will weep (they are so emotional, haha) with droplets from getting too moist.</span></div>
<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVc8ERtHFzHgdE4xXGCONMo478KEJA1r02027nh5vPE5uX1MYVs9rxfDufIhm6aSRSRGFeIZKv_u8Z9IkZJqNcbNwWfv1-7Nc5oxLyFwR1dczt9JqiJAXatJAuYyQb0kHAvqbg07z47h4U/s1600/nutellaSmoresx0001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVc8ERtHFzHgdE4xXGCONMo478KEJA1r02027nh5vPE5uX1MYVs9rxfDufIhm6aSRSRGFeIZKv_u8Z9IkZJqNcbNwWfv1-7Nc5oxLyFwR1dczt9JqiJAXatJAuYyQb0kHAvqbg07z47h4U/s1600/nutellaSmoresx0001.JPG" /></a></span></div>
<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: left;">
<span style="font-size: large;">It has been a pleasure to create something <i>Nutella-icious</i> for BellaNutella. I hope you'll let me know if you make these, eat these and share these. I'd be lying if I said I wasn't eating one right now, too. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwapb6v4NOYnqkeeL2SM_r-RWzHrf934jilmwvRuDhT-ZDXRMp5AE-opT6RvZACUX3EYfOwdVBAF9Kg-92RPyCbnWFtMKHg-qDHR0kX81d-PALrHgAGWIaas5-pm8oajKDL9J08W20FS8u/s1600/nutellaSmores20005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwapb6v4NOYnqkeeL2SM_r-RWzHrf934jilmwvRuDhT-ZDXRMp5AE-opT6RvZACUX3EYfOwdVBAF9Kg-92RPyCbnWFtMKHg-qDHR0kX81d-PALrHgAGWIaas5-pm8oajKDL9J08W20FS8u/s320/nutellaSmores20005.JPG" width="320" /></a></div>
<div style="font-family: Verdana,sans-serif; text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;">
<span style="font-size: large;"></span></div>
<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;">
<span style="font-size: large;"></span></div>
<div style="font-family: Verdana,sans-serif;">
<i><b><span style="font-size: large;">Recipe: Nutella Coconut S'more Bars</span></b></i></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">1 cup Graham Cracker Crumbs</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">1 cup All Purpose Flour</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">1/4 teaspoon Salt </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">1/2 cup Butter (melted)</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">1/3 cup Sugar</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">1 egg yolk</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">1/2 cup (or more) Nutella</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">1/4 cup Shredded Coconut</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">3 cups Small Marshmallows</span></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoHaRW_Tr3z9Zx8KO_IYirRu4Hx1PU7fTxWBUaob4jp2vC_tcMwRWgzaAzhtIz8x4fi7o-deIijSyLm3KbnsEQzoUx71cHcdF4SlLwNnVH5Wbhwlb8ju4-0TPWWtMv6_NYhXwQqVy_v2Q/s1600/Screen+Shot+2012-06-16+at+1.03.54+PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoHaRW_Tr3z9Zx8KO_IYirRu4Hx1PU7fTxWBUaob4jp2vC_tcMwRWgzaAzhtIz8x4fi7o-deIijSyLm3KbnsEQzoUx71cHcdF4SlLwNnVH5Wbhwlb8ju4-0TPWWtMv6_NYhXwQqVy_v2Q/s320/Screen+Shot+2012-06-16+at+1.03.54+PM.png" width="320" /></a></span><span style="font-size: large;"> </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">1) In a bowl, Whisk together the Graham Cracker Crumbs,Flour and salt.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">2) In another bowl, whisk the butter, sugar and vanilla together. Then whisk in the egg.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">3) Add the dry mixture to the wet mixture and stir to blend.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">4) Turn out into a buttered 8x8 inch baking dish that has been lined with parchment and up the sides. Using your fingers, press into an even crust on the bottom of the dish. *tip- use a cupcake wrapper for easy even pressing.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">5) Bake in a preheated 350F oven on the middle rack for about 10-12 minutes. Remove and allow to cool for just a few minutes.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">6) Drop dollops of the Nutella on the warm crust and gently spread as the Nutella gets soft. Be careful to not tear the crust. Be patient and allow the Nutella to soften just a little.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">7) Sprinkle half of the Coconut on top of the Nutella layer. Then cover with small marshmallows.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">8) Bake at 350F for about 5 minutes until the marshmallows are soft. Remove from the oven and tap the marshmallows with a large spoon, just enough to form a nice delicious gooey covering.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">9) Sprinkle the rest of the Coconut on top of the marshmallows. Return to the oven, but now turn it to Broil. Stay. Watch. Allow the Marshmallows to brown and the Coconut to brown, and then remove. <span style="font-size: small;"><i>(This will only take a couple minutes and when it starts, it happens fast. Allow to cool before slicing in squares.)</i></span> </span></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">*TIP - wet your knife now and then between slicing to help make even cuts without the marshmallow sticking to the blade.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">Store in an air-tight container for a couple days. Don't put in the refrigerator because the moisture will make the marshmallows goopy.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;">Yeah, I said goopy. :D Enjoy!</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><br /></span></div>
showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com3tag:blogger.com,1999:blog-3517892803810600375.post-8186524183977837662013-04-04T00:34:00.001-07:002013-07-03T15:18:39.730-07:00Avocado Replaces Butter in Banana Avocado Coffee Cake<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Bm73GIPH14WyOCVeHLb4BPBEl-uV9lhb7-en24jiMf5Ra-caYDPoIaI8zF3g4M-wsct93Ptn3am7HGtqdyyGKRsw1VLvq2TJMFGNbCkxoiXxcuUCFSR0TxOGFl-59f6lxZTrKIBfv367/s1600/avocake0001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Bm73GIPH14WyOCVeHLb4BPBEl-uV9lhb7-en24jiMf5Ra-caYDPoIaI8zF3g4M-wsct93Ptn3am7HGtqdyyGKRsw1VLvq2TJMFGNbCkxoiXxcuUCFSR0TxOGFl-59f6lxZTrKIBfv367/s640/avocake0001.JPG" width="426" /> </a></span></span> </div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"> Avocado Banana Choco-Chip Coffee Cake</span></i></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">As if Avocados didn't have enough incredible things about them, they can also replace the fat in some of our favorite baked goods.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Recently, I was invited to visit an Avocado Grove, enjoy some inventive brunch items using Avocados and even experience picking my own early green Hass right off the tree.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxOPrgyeAglEFL6g5j_Z308w78YdGAFkBFFj5TBPBaL8GoFs1mKGWqGHE3rEXhqZcqvkzBbTzYEj-Ki26NjuZ7wQYv_6IE9vZH7TtoE0fT-S-qqKcIF-ntw7ElPDzM2Z9yBLEUHAQ3vKa/s1600/photo.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxOPrgyeAglEFL6g5j_Z308w78YdGAFkBFFj5TBPBaL8GoFs1mKGWqGHE3rEXhqZcqvkzBbTzYEj-Ki26NjuZ7wQYv_6IE9vZH7TtoE0fT-S-qqKcIF-ntw7ElPDzM2Z9yBLEUHAQ3vKa/s320/photo.JPG" width="320" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Jan DeLyser of the <a href="http://www.californiaavocado.com/" target="_blank">California Avocado Commission</a> was our tour guide and the Farm we visited was <a href="http://www.californiaavocado.com/dan-pinkerton/" target="_blank">Dan and Sue Pinkerton's</a>.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKYvhIo_t9S-R8Hymug9mlGZwfMmViYdT6RLykOTNpyM3DP5p467X086I8y24UzRd3tW-h0T_1upy1x3XOT3UM1P6QBA07Fc3B3z311sPzrKu70tZc54f2i8kTjI5MvTmPDZ8vkqcDfC1/s1600/AVocadoGroves0007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKYvhIo_t9S-R8Hymug9mlGZwfMmViYdT6RLykOTNpyM3DP5p467X086I8y24UzRd3tW-h0T_1upy1x3XOT3UM1P6QBA07Fc3B3z311sPzrKu70tZc54f2i8kTjI5MvTmPDZ8vkqcDfC1/s320/AVocadoGroves0007.JPG" width="320" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Dan is a scientist, a farmer, a story teller and claims that Sue is the one who keeps it all together. The trees were heavy with beautiful green orbs and buds (Avocado trees bear fruit for one season and buds for the next year.)</span></span><br />
<div style="text-align: right;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYlRy_jvBkpo1VdVWRs8Q_DT7fzgEhhMVMXvDoR2-BT5qPVMaDAxz7AspY6QQUWNKenzc_XExcxkK5M5KkJwD5Fykd0edociNanhdHLZ-iDkN4RyZrODZFqeSozRn6TcV4UTBFqejwtLDx/s1600/AVocadoGroves0010.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYlRy_jvBkpo1VdVWRs8Q_DT7fzgEhhMVMXvDoR2-BT5qPVMaDAxz7AspY6QQUWNKenzc_XExcxkK5M5KkJwD5Fykd0edociNanhdHLZ-iDkN4RyZrODZFqeSozRn6TcV4UTBFqejwtLDx/s320/AVocadoGroves0010.JPG" width="212" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunP3mXTMTx5ttU8bxaHFoSI1q5cEeCwu6p9pw3SIVdWACLT9q1AS_5y1VTdwusze-CIwRNLHycgSgPDbrQn4pAm8mKTW3woD5-Oot5c97GQ73U5YDxAjTdN1mvP-dzN_2GvTnuLqQx7bh/s1600/AVocadoGroves0009.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunP3mXTMTx5ttU8bxaHFoSI1q5cEeCwu6p9pw3SIVdWACLT9q1AS_5y1VTdwusze-CIwRNLHycgSgPDbrQn4pAm8mKTW3woD5-Oot5c97GQ73U5YDxAjTdN1mvP-dzN_2GvTnuLqQx7bh/s320/AVocadoGroves0009.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<br />
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div style="text-align: left;">
<br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">After touring the farm, we visited Mission Packing Plant in Oxnard. There the Avocados (900lbs per bin) are cooled, washed, sorted, labeled, temperature ripened and sent out to the stores and distribution centers. </span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUnXVSpXBdKX7mIV70cjKLlsOkX6TBZJk2PDpjuwNE8UdQSyRAegjqB-64YAhnFPwuEDOCWUeTyKOrD8hxnQrmhxrUYBO32UaPfwPfTcDIdXL-TaCFlsPuHKzIfrkz641JYHD464X6gQU/s1600/Screen+Shot+2013-04-03+at+11.15.34+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUnXVSpXBdKX7mIV70cjKLlsOkX6TBZJk2PDpjuwNE8UdQSyRAegjqB-64YAhnFPwuEDOCWUeTyKOrD8hxnQrmhxrUYBO32UaPfwPfTcDIdXL-TaCFlsPuHKzIfrkz641JYHD464X6gQU/s400/Screen+Shot+2013-04-03+at+11.15.34+PM.png" width="400" /> </a></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">It's important to remember we have choices with all foods and we don't have to just take the first thing placed on a bin in front of us. California Avocados are worth the extra moment it takes to read the label. The season is long (March thru October), the fruit is consistent (buttery texture and smooth greens) and the standards are high (to match our own.)</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTf6S_PfIWC6_sYU4f_yq25G3wVPBL0xUbzyUBuTLjAJe30wVGODqG8bXyk5GM6UK7Y4S-JrFyQ3rfe7-UetFHutDx7WjDBajyJeHDFWEHGgkTlfYqE_uz1HHtC_v_wZgM7RP50t08oAdS/s1600/AVocadoGroves0002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTf6S_PfIWC6_sYU4f_yq25G3wVPBL0xUbzyUBuTLjAJe30wVGODqG8bXyk5GM6UK7Y4S-JrFyQ3rfe7-UetFHutDx7WjDBajyJeHDFWEHGgkTlfYqE_uz1HHtC_v_wZgM7RP50t08oAdS/s320/AVocadoGroves0002.JPG" width="320" /></a></span></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">At any point in any day, I am more than happy to eat a California Avocado straight out of the shell with a sprinkle of salt and pepper. Being inspired by the tour and the education, I wanted to develop a recipe that used California Avocados in baked goods.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkQhT13Ft2z4dAlftTMvHX7VQig-lORUG7No9sThHMASqbP6Du2IzAbg98n7Z0EGxAr98naY5WztCAcZFbDqom3DfTfq2UCSsj2zvQrFimKWLulB8oD1m3JijAKl0iIQCx88wWqNHK71k/s1600/AVocadoGroves0003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkQhT13Ft2z4dAlftTMvHX7VQig-lORUG7No9sThHMASqbP6Du2IzAbg98n7Z0EGxAr98naY5WztCAcZFbDqom3DfTfq2UCSsj2zvQrFimKWLulB8oD1m3JijAKl0iIQCx88wWqNHK71k/s320/AVocadoGroves0003.JPG" width="277" /></a></span></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">This Avocado Banana Choco-Chip Coffee cake became the recipe that was made 2 times in one week. After my teen son and friends devoured the one I left out to cool, I made another one for my post.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFJbW3YLUSci1FnY6qH6uqMmPAraSBKFdZ3_gO903AsXZAfcy4Uz-X3cFdBFnJCI2n34KxwNR6bwDWSV38fXo6m6dvCmuwhOaIEidM0nb3v_0kkytUecsHlqBZQfOF7RF_9QPb6_VmJ7p/s1600/avocake0002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFJbW3YLUSci1FnY6qH6uqMmPAraSBKFdZ3_gO903AsXZAfcy4Uz-X3cFdBFnJCI2n34KxwNR6bwDWSV38fXo6m6dvCmuwhOaIEidM0nb3v_0kkytUecsHlqBZQfOF7RF_9QPb6_VmJ7p/s320/avocake0002.JPG" width="320" /></a></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Since then, I've made a couple more and found they freeze well, too. That makes a rushed morning even easier; I just pull out a slice and heat in the toaster oven. Enjoy and look for California Avocados when you shop. </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><b>Recipe:</b> <i>Avocado Banana Choco-Chip Coffee Cake</i></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/3 cup Walnuts (chopped)</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/3 cup Brown Sugar</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 tsp. Cinnamon</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/3 cup Choco Chips</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 cup (mashed) California Avocado</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 cup Honey</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Egg</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 cup (mashed) ripe Banana</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 tsp. Vanilla</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/3 cup nonfat Yogurt</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 1/2 cup AP Flour</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 tsp. Baking Powder</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 tsp. Baking Soda</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 tsp. Salt</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1) Combine nuts, sugar and cinnamon in a small bowl and hold for later.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2) Cream together the Avocado, Honey, Egg, Banana, Vanilla and Yogurt.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">3) In another bowl, whisk together all dry ingredients (Flour, Baking Powder and Soda, salt), then stir this into the creamed ingredients until blended well.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">4) Oil and dust with flour an 8x8 inch baking pan. Sprinkle half of the nut mixture into the bottom of the prepared pan, then spoon half of the batter on top of that.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0KUsRNodXU8I4K6fKZE6HV6baPV_yHtEecJ4l9OGGxDslgoIrxUZNOpNK_NEr_V9L9aBW0QIOC_In1xAjPuJxsmYk-xVpw-BVkQnC-zyUMJ5AuSQHhOVYcIRNc-kgFgdQ3FVZ0fw0mD0/s1600/Image+17.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0KUsRNodXU8I4K6fKZE6HV6baPV_yHtEecJ4l9OGGxDslgoIrxUZNOpNK_NEr_V9L9aBW0QIOC_In1xAjPuJxsmYk-xVpw-BVkQnC-zyUMJ5AuSQHhOVYcIRNc-kgFgdQ3FVZ0fw0mD0/s320/Image+17.jpg" width="320" /></a> </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">5) Sprinkle the remainder of the nut mixture over the batter and then spoon the remainder of the batter over that.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">6) Bake in a preheated 350F oven 40-45 minutes or until cake tests done. Cool in the pan for a few minutes. </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJhq-2uS14bWQaJA3iyw6_c_qukXKiKLP5nZGXcp__xymp6PwnUxR6yhdOBXmqExJ7YNbnG3mgQA4KT0FXyChy4VS8QXz76l5jM5DKhOTTVium0Wz9tZUPjiFNYIVi14QNpFbutL0Rhcw/s1600/Image+16.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJhq-2uS14bWQaJA3iyw6_c_qukXKiKLP5nZGXcp__xymp6PwnUxR6yhdOBXmqExJ7YNbnG3mgQA4KT0FXyChy4VS8QXz76l5jM5DKhOTTVium0Wz9tZUPjiFNYIVi14QNpFbutL0Rhcw/s320/Image+16.jpg" width="320" /></a></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">This can be served in the pan, or inverted onto a plate for cutting, serving or freezing. </span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5n1NimhSPM1lBUl6dGxYP3ioZkGsYP_yHrgbQj60iuj0PlDU9dtr1prfKo8Sd7-RF15rguAtCGDQW4B4ExJ_f6Ke21cpPywiTrONiZvEum8j4TZIybZ7ogWkjlLu5HRQiKgo9JFDW9nHq/s1600/Image+18.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5n1NimhSPM1lBUl6dGxYP3ioZkGsYP_yHrgbQj60iuj0PlDU9dtr1prfKo8Sd7-RF15rguAtCGDQW4B4ExJ_f6Ke21cpPywiTrONiZvEum8j4TZIybZ7ogWkjlLu5HRQiKgo9JFDW9nHq/s320/Image+18.jpg" width="320" /></a> </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br />Click here to see more Avocado information and recipes from the <a href="http://www.californiaavocado.com/" target="_blank">California Avocado Commission</a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOvk56HGNjrvU2XmpVUv0FeKB6qSF6AtmONHn1lJnWQ7g7kkcf0syJpNAIZdj2pC6AU7iR8TRta0z1Gunvdv_5XuEW_6rCpM5TOY-eP_dB2cNe4B9Swr6J_FAFbqw7H_uJxDjTub3YNMv/s1600/avocake20003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOvk56HGNjrvU2XmpVUv0FeKB6qSF6AtmONHn1lJnWQ7g7kkcf0syJpNAIZdj2pC6AU7iR8TRta0z1Gunvdv_5XuEW_6rCpM5TOY-eP_dB2cNe4B9Swr6J_FAFbqw7H_uJxDjTub3YNMv/s640/avocake20003.JPG" width="416" /></a></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com1tag:blogger.com,1999:blog-3517892803810600375.post-64021487593909818092013-02-05T22:00:00.000-08:002013-02-06T23:57:56.719-08:00Nutella Stracciatella Scones<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrBMM0zWODMyd32w3CNi24vnH9i6NFzhCUkBFz_RsKVbZDMNRs_BgX-Byu10Kn-AgkMvoQT50X7JJVDn9LmeLQKyIPJgch0ySWMZc5j6HR0BUWgaKY-T2JhhMchluInzrWbopRz1KivFm/s1600/nutella+scone0002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrBMM0zWODMyd32w3CNi24vnH9i6NFzhCUkBFz_RsKVbZDMNRs_BgX-Byu10Kn-AgkMvoQT50X7JJVDn9LmeLQKyIPJgch0ySWMZc5j6HR0BUWgaKY-T2JhhMchluInzrWbopRz1KivFm/s400/nutella+scone0002.JPG" width="281" /></a></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Celebrating World Nutella Day</span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">with</span></span></div>
<div style="text-align: center;">
<i><b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Nutella Stracciatella Scones</span></span></b></i></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">I thought I didn't like scones. I thought they were dry hockey pucks that required a lot of tea or coffee to get down without coughing. </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">As it turns out, there are just a lot of bad scones out there. It doesn't have to be that way. They can be flaky without being dry. Tender without falling apart. It just takes the right ratio of dry and wet ingredients with a balance of butter or oil and some care to not over work the dough.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj9R8Xzi3CGmt1_oAggiFpLFMRkEc50_jGp7eU_R6Oj3vzCHiOs6dINGF3n3Q7bNZ84lgVlX53RbaoR80dn04L1OkabIfa-WS7AfEGaBDfAghSKwZwUEBX3ShIP1EXf5bGr3G6FjbO5jq/s1600/nutella+scone0007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj9R8Xzi3CGmt1_oAggiFpLFMRkEc50_jGp7eU_R6Oj3vzCHiOs6dINGF3n3Q7bNZ84lgVlX53RbaoR80dn04L1OkabIfa-WS7AfEGaBDfAghSKwZwUEBX3ShIP1EXf5bGr3G6FjbO5jq/s400/nutella+scone0007.JPG" width="297" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Now, I love scones. I'm <i>kinda</i> obsessed with them. I probably make various kinds of scones a couple times a week, just to experiment with the flavors and add-ins. </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">You may be wondering what I do with all those scones every week? Well, first - I created a recipe that makes a reasonable amount. I cut them into small scones that make perfect little breakfast, tea, or snack bites. </span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOdd7dRsQ726AwBOWG-rF5E5NNNMgFwp7IlIRxGPK6X29Jl_D7ecYvEzehTRwGpHVeqipTtgeLIBU1nxPGEc-8oUzad_hHqCtc1iM7r2unKMDhnwVt5M58bdDmfljbM0EdcaD96S-B7x2/s1600/photo+5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOdd7dRsQ726AwBOWG-rF5E5NNNMgFwp7IlIRxGPK6X29Jl_D7ecYvEzehTRwGpHVeqipTtgeLIBU1nxPGEc-8oUzad_hHqCtc1iM7r2unKMDhnwVt5M58bdDmfljbM0EdcaD96S-B7x2/s320/photo+5.JPG" width="320" /></a></span></span> </div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">And second, I freeze them, then bag them and cook them as needed.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4T1dXWL9n8BqwPkfgWCR0I1Y-ijNdYczfwqS4sLI_SSZd-5POcszvD50imWIuexqgmHIEZMJTPWfPMvSXlzI59qPRtGb4NXMq-u_T5C2l2sgMa-Fe6MINt3-qrK1o7q9lnLyVaMWm-3d/s1600/photo+2-1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4T1dXWL9n8BqwPkfgWCR0I1Y-ijNdYczfwqS4sLI_SSZd-5POcszvD50imWIuexqgmHIEZMJTPWfPMvSXlzI59qPRtGb4NXMq-u_T5C2l2sgMa-Fe6MINt3-qrK1o7q9lnLyVaMWm-3d/s320/photo+2-1.JPG" width="320" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">That part has become a life saver in my family. I label how to cook them and anyone in the house, even visiting friends, know they can just take one out and pop it into the toaster oven and have a hot, fresh, tasty scone within 12 minutes.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6i6KGU38EcJcibYSnxtoHuvToaC_gnNlPXIU_01JkIjwmSUuaUEczNf_9TY3_Cn6p6Z_PF5230F5JsBQyLZ5lZuVH739tQBnYUkdLVy6_QF4NFLr_4gCpemv-dxhEQEjRyxBiKfr9PW9/s1600/nutella+scone0004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6i6KGU38EcJcibYSnxtoHuvToaC_gnNlPXIU_01JkIjwmSUuaUEczNf_9TY3_Cn6p6Z_PF5230F5JsBQyLZ5lZuVH739tQBnYUkdLVy6_QF4NFLr_4gCpemv-dxhEQEjRyxBiKfr9PW9/s320/nutella+scone0004.JPG" width="182" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> It has made breakfast time for my teenage son.... well, he eats breakfast now. That's amazing enough, right?</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Now, the Nutella part - Yes, there are other Nutella scone recipes out there, but it's the technique in this that makes it special and preserves a deep Nutella flavor. The Nutella is not just mixed in, and soaked up which often leaves the dough heavy. The Nutella is rubbed into the dry ingredients, like you would do butter. </span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThTYI4rhcLwEAzLlPZZWK9pyHH7dI354cOF4z52gUBilcXAkoRvEcA7ScU-tZjzGlbjnUOPWzl4G4TmkKGPOyCmAdyDKyTxk0zbdb15JNwO9K0bBNNm_Kd46a01tkZGfojwrAH1aOd7KG/s1600/photo+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThTYI4rhcLwEAzLlPZZWK9pyHH7dI354cOF4z52gUBilcXAkoRvEcA7ScU-tZjzGlbjnUOPWzl4G4TmkKGPOyCmAdyDKyTxk0zbdb15JNwO9K0bBNNm_Kd46a01tkZGfojwrAH1aOd7KG/s320/photo+1.JPG" width="240" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">This creates little pellets of chocolate hazelnut goodness and gives it <i>stracciatell<span style="font-size: large;">e</span></i> (<span style="font-size: large;">little shreds</span> in Italian) appearance.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwioYbBIf256qgcOye0dFiBn0eYyo2Gv3pGt1hkx1tBYLAXqO5LnA0cE01QEI8HoJJ6BdBkVXh4-QTCL7DGbu1vewSV-zrxYCdvdVMTy6Dm7DtCc_UdbyffVHQ-KzfmDGVhwYHJjSJX8DA/s1600/nutella+scone0008.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwioYbBIf256qgcOye0dFiBn0eYyo2Gv3pGt1hkx1tBYLAXqO5LnA0cE01QEI8HoJJ6BdBkVXh4-QTCL7DGbu1vewSV-zrxYCdvdVMTy6Dm7DtCc_UdbyffVHQ-KzfmDGVhwYHJjSJX8DA/s320/nutella+scone0008.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">This also allows the Nutella to stay moist and hold on to its own flavor.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9m9_mDxQ_Q9ORD1f_GivX73BRkLs_KY-pdpj8GTBSLA__eE_u-s1TGR8CQyX7NRgm47M4-oI7lyPiNJJI83mAgN04v5GvErJ0E2r0O_cntzr0KWHJOUzjciTTyTNJtiPErt0x1otG6vmO/s1600/photo+3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9m9_mDxQ_Q9ORD1f_GivX73BRkLs_KY-pdpj8GTBSLA__eE_u-s1TGR8CQyX7NRgm47M4-oI7lyPiNJJI83mAgN04v5GvErJ0E2r0O_cntzr0KWHJOUzjciTTyTNJtiPErt0x1otG6vmO/s320/photo+3.JPG" width="320" /></a></span></span> </div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> There's nothing difficult here, no equipment needed, not even a mixer. You quickly rub the Nutella in with your finger-tips, right after you rub the butter cubes in with your finger-tips. </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">These have become a hit at many catered brunches and teas, but nobody loves them more than my husband (who likes to claim he'll "make the fresh scones for us this morning" as he takes them out of the freezer.) </span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>RECIPE</b></span>: <i><u>Nutella Stracciatella Scones-</u></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2 cups AP Flour</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 cup Yellow Corn Meal</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/3 cup Brown Sugar</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/4 tsp. Baking Soda</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 Tbls. Baking Powder</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 tsp. Salt</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">6 <span style="font-size: large;">ounces</span> Unsalted Butter (cold, cut in small cubes)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 cup Nutella</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1 egg</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/2 cup Ricotta Cheese</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1/3 cup Heavy Cream</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">1) In a bowl, whisk dry ingredients (flour through salt) together.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">2) Run butter cubes into the flour mixture with your finger-tips until the butter is generally the size of peas.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">3) Add the Nutella and also rub into the dry ingredients with finger tips, working quickly until fairly evenly distributed. Do not over-work.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">4) In another bowl, whisk together the egg, ricotta and cream.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">5) Make a well in the center of the dry ingredients and pour in the wet ingredients. Toss with a fork to combine.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwy5oSqNHEUgOp2LNoPFjRsMZyc2_60e3-HF5WG_TaEfPviMsD5sodII7RVsBdrAO15s08M5iOTFziG5R5C9WatltSJt2EhEomOvp4BqfjbWaiIA4vO-sEeu4P5HB668VUNpnmwXXDII3k/s1600/photo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwy5oSqNHEUgOp2LNoPFjRsMZyc2_60e3-HF5WG_TaEfPviMsD5sodII7RVsBdrAO15s08M5iOTFziG5R5C9WatltSJt2EhEomOvp4BqfjbWaiIA4vO-sEeu4P5HB668VUNpnmwXXDII3k/s320/photo+2.JPG" width="320" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">6) Empty the dough onto a parchment covered work board and gather into a large ball that holds together.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">7) Don't over-work the dough, but knead just a couple times to make sure it's holding evenly. Divide the dough into 4 even parts (less if you want bigger scones.)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">8) Press each part into a circle that is about 3/4 inch thick.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">9) Cut the circle in half across, then cut each half into 3 even triangles.</span></span><br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvinRXsTSJzmL9RXQ6nucPxV3x-rMXuLLgr2osWbslZEAcGLHlR9-6sOygw9lYNC1t_gnde3QuJSL3tAr4Uw6I7ECCiXoaL-uxyT8tmxgahnW-qx3k-iWSy0cTlUa2T2rebf1-ZVGK5ZL4/s1600/photo+4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvinRXsTSJzmL9RXQ6nucPxV3x-rMXuLLgr2osWbslZEAcGLHlR9-6sOygw9lYNC1t_gnde3QuJSL3tAr4Uw6I7ECCiXoaL-uxyT8tmxgahnW-qx3k-iWSy0cTlUa2T2rebf1-ZVGK5ZL4/s320/photo+4.JPG" width="320" /></a> </span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">10) Place the mini-scones on a lined baking sheet about an inch apart. These can be frozen for later and bagged, or baked now. Bake in a preheated 400F oven for 10-15 minutes depending on size of number of scones.</span></span><br />
<i><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">**optional - before baking, sprinkle with seasoned sugar and/or milk glaze.</span></span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwKamrWCct-nwIZanKMhdMRu1fs_BYHhdZq4SMZJacknWms96tkyirYbIXQ3r2q7H5i1EJgJ_TiNlM9iqrBMcOST33HLcf1guiHviB-4dOOr6CRdCkVtXmeVu56bjeiZgm4R5curWt2pt/s1600/World_Nutella_Day_Final_m-300x207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwKamrWCct-nwIZanKMhdMRu1fs_BYHhdZq4SMZJacknWms96tkyirYbIXQ3r2q7H5i1EJgJ_TiNlM9iqrBMcOST33HLcf1guiHviB-4dOOr6CRdCkVtXmeVu56bjeiZgm4R5curWt2pt/s1600/World_Nutella_Day_Final_m-300x207.jpg" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><a href="http://nutelladay.com/" target="_blank" title="World Nutella Day">World Nutella</a> Day was started by</span> </span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"> </span></span></span><span style="font-size: small;"><a href="http://msadventuresinitaly.com/blog" target="_blank" title="Ms Adventures in Italy">Ms Adventures in Italy</a>,and </span></div>
<div style="text-align: center;">
<span style="font-size: small;"><a href="http://bleedingespresso.com/" target="_blank" title="Bleeding Espresso">Bleeding Espresso</a>.<span style="font-size: large;"> </span></span></div>
<div style="text-align: center;">
<span style="font-size: small;">Check out the site for hundreds of Nutella recipes :D</span><a href="http://nutelladay.com/" target="_blank" title="World Nutella Day"> </a><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmt0pqIN6iiC-9faND93rP2WmvsZqh5tlHzw-uvmVu3PLSJkQ-5oyRNERWfbJn5aoGBuL4p7ikn9VR0N4JgTpkcqqhFmZ64Ezn9Nk4FDb8Y0YsQYQ8Nyw78KVZ2j1wFz1WXbm40X_Snmx/s1600/nutella+scone0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgmt0pqIN6iiC-9faND93rP2WmvsZqh5tlHzw-uvmVu3PLSJkQ-5oyRNERWfbJn5aoGBuL4p7ikn9VR0N4JgTpkcqqhFmZ64Ezn9Nk4FDb8Y0YsQYQ8Nyw78KVZ2j1wFz1WXbm40X_Snmx/s320/nutella+scone0006.JPG" width="320" /></a> </span></span></div>
<div style="text-align: center;">
<br />
<br />
<br /></div>
showfoodchefhttp://www.blogger.com/profile/08648243116251668375noreply@blogger.com1