tag:blogger.com,1999:blog-16988155619752581692024-03-06T01:30:17.048-05:00Café Blue RidgeBaking with an altitude.Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-1698815561975258169.post-89946913814166772572012-08-16T13:12:00.000-04:002012-08-16T13:12:17.888-04:00EastMont Tomato Festival!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lqxlLgKpr2M/UC0m87IX66I/AAAAAAAAAfQ/Oh0hUmjfoX4/s1600/green+tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="http://2.bp.blogspot.com/-lqxlLgKpr2M/UC0m87IX66I/AAAAAAAAAfQ/Oh0hUmjfoX4/s320/green+tomatoes.jpg" width="320" /></a></div><br />
Just taking a minute to remind all of my pals in southwest Virginia and thereabouts that it's Tomato Festival time again! Already, you ask? Yep, it's been a year since the last one and now's your chance to enjoy plates of fried green tomatoes, perfectly seasoned and hot out of the pan. I'm especially excited to go this year because I've been invited to judge tomato submissions - good thing I've got a clean white shirt!<br />
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This Saturday, from 10 to 4, at the Meadowbrook Center in Shawsville, they'll have live music pretty much all day and there's a Tomato Pageant as well as a silent auction, plus vendors with lots of goodies, and plenty of that ultimate Southern favorite, the Tomato Sandwich!<br />
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Here's the place to find out more about the festival and download contest entry forms: <a href="http://tomatofestival.wordpress.com/">http://tomatofestival.wordpress.com/</a><br />
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You could be the next Tomato King or Queen, or your winning recipe could find its way into the festival cookbook!Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com0tag:blogger.com,1999:blog-1698815561975258169.post-85857046092599028012012-07-27T10:18:00.000-04:002012-07-27T11:04:20.169-04:00BLT Cornbread Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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Once, when it was my turn to bring salad to our supper club, I asked the host for his favorite ingredients. His reply? "Anything but lettuce!"<br />
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That comment hit home as I was not a big fan of lettuce myself and it made me realize I did like all the other things you could put in a bowl and splash with dressing.<br />
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Whether you like salad or not, I'm betting most of you can't resist a pan of warm cornbread right out of the oven. Hopefully, you have a pleasant memory associated with it, like your Grandma or a favorite restaurant that brings biscuits or cornbread to the table for starters.<br />
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Recently, I came across a dish that was not familiar but I felt should have been - cornbread salad. Now, I've seen people do pretty much everything with cornbread: soak it in a glass of buttermilk, dowse it with honey, crumble over a bowl of soup beans, even make a barbecue sandwich! But never in salad. Since I had made a loaf of Moonshine bread, which is a yeast-risen, flour and cornmeal mixture, with a kick of Virginia White Lightning in the dough, I thought it was a good time to try this recipe.<br />
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Essentially, cornbread is cubed and baked into sweet/savory croutons. Fifteen to 20 minutes at 425 with a hit of Broil at the end and mine were golden and crunchy.<br />
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While it may have fallen out of favor with the availability of so many artisan lettuces on the market, iceberg is my green of choice since it holds up under the pressure of heavier ingredients like these:<br />
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Since it's July and my local market is loaded with regional tomatoes and onions of all colors and sizes, they went in next, followed by crispy bacon bits that I cut with scissors and fry that way so I don't have to get my hands greasy, breaking it up later. Because this salad looks so traditionally American to me, that meant orange-y good cheddar cheese, as well. This version got topped with a homemade honey-mustard dressing that satisfied my love for the sweet and tangy.<br />
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Honey Mustard Dressing:<br />
Whip together,<br />
1/4 C mayonnaise<br />
1 T yellow mustard<br />
1 T honey<br />
1/2 T lemon juice<br />
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For the salad,<br />
1 head of very fresh iceberg lettuce, cut or torn into bite-size pieces<br />
1 medium red or yellow tomato plus a handful of any variety cherry, grape or pear tomato<br />
2 slices of cornbread of choice, cubed and baked at 425 for 20 minutes, tossing midway<br />
3 slices of bacon, cooked crispy and crumbled<br />
1 small red onion, sliced<br />
Optional: 2 boiled eggs, cooled and sliced<br />
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This recipe fed 3 of us for supper! I hope you find a salad recipe you love, lettuce or no lettuce, and try making your own dressing, if you don't already.</div>
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Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com0tag:blogger.com,1999:blog-1698815561975258169.post-4589311815024857362012-06-29T10:59:00.000-04:002012-06-29T11:31:49.478-04:00LINKY PARTY via Foodie Friends Friday!<div dir="ltr" style="text-align: left;" trbidi="on">
My pals at Foodie Friends Friday and I are having a party! Won't you join us? In honor of this day and of the day my little brother gets himself wedded in September, I made you a cupcake.<br />
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It's a chocolatey, rich and yummy cupcake with coffee in the batter and a swirl of cocoa frosting on top. What does this have to do with September weddings and Foodie Friends, you say? Well, this little cupcake just happens to be vegan! Just like the bride and groom, who are anxious to share the deliciousness of a plant-based way of life. So this Friday, I'm spreading the animal-free love.<br />
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If <i>you're</i> curious about baking without butter and eggs and all the usual suspects, give this recipe a try. Then give a cupcake to someone, let them ooh and aah over its gorgeous texture and flavor, then watch when you tell them it's vegan. "No way!" they'll say.<br />
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Read on for the recipe, which is courtesy of Chef Chloe, the vegan baker whose Ginger Nutmeg Spice recipe won Cupcake Wars.<br />
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Chocolate Cupcakes:<br />
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1-1/2 C all purpose flour<br />
1 C sugar<br />
1/3 C cocoa powder<br />
1 t baking soda<br />
1/2 t salt<br />
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1 C cold coffee or water<br />
1/2 C canola oil<br />
2 T white or cider vinegar<br />
2 t vanilla extract<br />
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In large bowl, whisk together dry ingredients. In separate bowl, whisk together wet ingredients. Pour wet mixture into dry and whisk until just combined. Chloe admonishes not to overmix!<br />
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Fill cupcake liners two-thirds full and bake 16 to 18 minutes at 350. Cool completely and frost.<br />
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I used this Simple Vegan Icing from <a href="http://allrecipes.com/recipe/simple-vegan-icing/">http://allrecipes.com/recipe/simple-vegan-icing/</a> and added 1/3 cup of cocoa.<br />
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1/2 C vegetable shortening<br />
4 C confectioner's sugar<br />
1/3 C cocoa<br />
5 T soy milk<br />
1/4 t vanilla<br />
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Beat shortening, sugar and cocoa until incorporated and clumpy. Add soy milk and vanilla, beat until smooth.<br />
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Pipe or spread onto cooled cupcakes, share, and voila, someone is likely to fall madly in love with you!<br />
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Now for more kitchen inspiration, please pay a visit to the following Foodie Friends and see what they're cooking up this happy Friday!<br />
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<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.robynsviewathome.blogspot.com%2F&h=VAQE3Qmye" target="_blank">Robyn's View</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Falilcountrysugar.blogspot.com%2F&h=eAQElSMK3" target="_blank">A Lil' Country Sugar</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.saucygirlskitchen.com%2F&h=_AQFm1lwM" target="_blank">Saucy Girls Kitchen</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.passionepercucina.blogspot.co.uk%2Fp%2Fwelcome.html&h=1AQFIB8Au" target="_blank">Passione Per Cucina</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Feverythingkitchensink.blogspot.com%2F&h=oAQF9q7Dw" target="_blank">Everything In The Kitchen Sink</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwhatscookingintheburbs.blogspot.com%2F&h=CAQHSiNI3" target="_blank">What's Cooking In The Burbs</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.busyvegetarianmom.com%2F&h=nAQH1QKI4" target="_blank">Busy Vegetarian Mom</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.fromcalculustocupcakes.blogspot.com%2F&h=0AQHCwnue" target="_blank">From Calculus To Cupcakes</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fmarlys-thisandthat.blogspot.com%2F&h=GAQH-p1LR" target="_blank">This And That</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fcookiescakesandbakes.wordpress.com%2F&h=IAQGEfI_Z" target="_blank">Cookies, Cakes And Bakes</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fcupcakesandkalechips.com%2F&h=iAQFwSir9" target="_blank">Cupcakes And Kale Chips</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwifeofthecolonel.blogspot.com%2F&h=eAQElSMK3" target="_blank">Wife Of The Colonel</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fchefpickykid.com%2F&h=ZAQEY9RP3" target="_blank">Chef Picky Kid</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.familyfoodfinds.com%2F&h=lAQGYoSmB" target="_blank">Family Food Finds</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.bringingpleasuretothekitchen.com%2F&h=cAQHu13Tr" target="_blank">Bringing Pleasure To The Kitchen</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.cindysrecipesandwritings.com%2F&h=yAQFuJVgf" target="_blank">Cindy's Recipes And Writings</a><br />
<a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.djssugarshack.com%2F&h=DAQE0ifA3" target="_blank">DJ's Sugar Shack</a><br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com0tag:blogger.com,1999:blog-1698815561975258169.post-76014601803414931402012-06-22T12:04:00.000-04:002012-06-22T12:04:19.091-04:00You had me at lemon and lavender!<div dir="ltr" style="text-align: left;" trbidi="on">
Meet Michelle: Teacher, baker and creator of the blog, "<a href="http://fromcalculustocupcakes.blogspot.com/2012/05/lemon-filled-lavender-shortbread.html" target="_blank">From Calculus to Cupcakes</a>." I was introduced to her over at <a href="http://www.foodiefriendsfriday.com/" target="_blank">Foodie Friends Friday</a>, a wonderful recipe collective web page. These are her lemon lavender shortbread cookies:<br />
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One of my favorite treats is this herbilicious shortbread and Michelle has taken hers to the next level by adding a cream cheese filling. How delightful!</div>
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If you haven't eaten or tried cooking with lavender, I really hope you will. It intrigued me for sometime before I had a chance to use some locally-grown buds here in the Blue Ridge, and when I did, it was everything you can imagine. Floral, yes, but not overly perfume-y, and the addition of citrus is brilliant.</div>
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I recently purchased a half-pound of dried lavender buds for 11.49 via Amazon.com and they are lovely, delicately scenting the whole house when I opened my package. I make a delicious, rustic ciabatta-type bread using lavender and walnuts, but beyond culinary uses, you can also sprinkle the buds in bathwater for a relaxing soak.</div>
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I don't know how Michelle finds time to be a teacher, bake yummy shortbread AND write about it, but I'm glad she does. Check out her blog for more recipes of delicious treats like Teacup Muffins, homemade ice cream and lots more.</div>
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Happy Foodie Friends Friday, everybody!</div>
</div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com4tag:blogger.com,1999:blog-1698815561975258169.post-14732920140845711882012-06-15T08:39:00.002-04:002012-06-15T08:39:30.796-04:00This and That<div dir="ltr" style="text-align: left;" trbidi="on">
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Welcome to week 2 of my Foodie Friends Friday featured blogs! I was fascinated by Marlys' introduction of herself on "This and That" - "A little African, a little American and a whole lot Canadian." Being wholly inexperienced in 2 of those cuisines, I was drawn to her recipe for African sauce first. In the Capozzi-Speaks households, red sauce is something usually readily available or easily whipped up on short notice because we eat it often. As a result, we're always on the lookout for variations that we haven't tried.</div>
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Interestingly, Marlys' African sauce recipe starts the same my grandmother's marinara did - cooking the tomato paste in the olive oil. The addition of meat is also a (traditionally, when affordable) similarity. What I found intriguing was her inclusion of anise and ginger - exotic and alluring spices I probably would not think to serve on pasta but her suggestion of rice and beans went instantly on my to-make list (it's long and constantly shuffling but only the good stuff qualifies!).</div>
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If you're like me and want to know more about African cuisine and especially the region of Togo, check out Marlys' blog and follow her journey - <i>lots of pictures included</i>!</div>
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</div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com1tag:blogger.com,1999:blog-1698815561975258169.post-76233249953645699592012-06-08T05:00:00.000-04:002012-06-08T05:00:03.229-04:00Foodie Friends Friday<div dir="ltr" style="text-align: left;" trbidi="on">
Meet my newest blogging friends - web and Facebook pages put together by Tracy, aka Busy Vegetarian Mom - where foodie writers visit and talk about each others' blogs and recipes: <a href="http://www.foodiefriendsfriday.com/">http://www.foodiefriendsfriday.com/</a><br />
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This week I was invited to check into <a href="http://fitfromtheinside-out.blogspot.com/" target="_blank">Fit from the Inside Out</a>, written by Anna, a 20-something college student. My first thought was that I didn't have much in common with Anna, aside from blogging about what I like to eat. She's much younger and has a much, much healthier approach to life. In fact, Anna does all those things I should be doing: eating lean meals, getting plenty of exercise and drinking lots of water every day. And she keeps a pretty good record of her efforts - maybe that's the key, something I should incorporate.<br />
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One thing I already do that Anna recommends (and tells you exactly how) is drinking "green" smoothies. Just throw a handful of spinach, kale or whatever you have on hand, into your usual fruit mix. I find that greens do not change the flavor of a smoothie and I have the comfort of knowing I've had a serving of nature's healthiest food before I even start the day.<br />
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So check out Anna's healthy blog and visit Foodie Friends Friday when you get a chance. And don't forget to drink your greens!</div>
Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com4tag:blogger.com,1999:blog-1698815561975258169.post-4435016390563109002012-04-22T21:04:00.000-04:002012-04-22T21:04:16.980-04:00<div dir="ltr" style="text-align: left;" trbidi="on">
Happy Sunday, baking friends! Have I told you about my new project yet? After years of working in and learning about the baking business, I'm making the leap - the lease is signed and my daughter, Laura, and I have set up an IndieGoGo account and we are looking to open our own cafe & bakery in my hometown. Here is the building, which was constructed in 1911, and is being lovingly restored by its current owner, Bob Poff:<br />
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We've got a little blog going about the venture, which we have decided to call Mockingbird Cafe & Bakery and you can read it here: <a href="http://mockingbirdcafebakery.blogspot.com/">http://mockingbirdcafebakery.blogspot.com/</a>. Kirk Carter, a sweet and talented friend (whose work you can see more of at <a href="http://www.kirkcarter.com/">http://www.kirkcarter.com/</a>), was kind enough to take lovely pictures of us and a few of our goodies:<br />
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If you live in southwest Virginia and would like to facilitate having a bakery nearby, you can help here: <a href="http://www.indiegogo.com/Mockingbird-Cafe-and-Bakery">http://www.indiegogo.com/Mockingbird-Cafe-and-Bakery</a>. There are great rewards if you do! Not only would you have our undying gratitude and affection, but $25 will earn you a cookie or cupcake a month for a year, $50 will keep you in goodies every week and $100 will get you a cake a month and an invitation to our friends and family grand opening party. Woohoo!<br />
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We hope you'll come see us when we open in June and meanwhile, enjoy Spring and give everybody you love a hug (or at least a cupcake)!</div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com0tag:blogger.com,1999:blog-1698815561975258169.post-85705300204842349272012-04-15T20:22:00.000-04:002012-04-15T20:22:32.143-04:00Orange Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-JwWOwU2JbRo/T4tfA807DCI/AAAAAAAAAYU/mFEcBPfnW20/s1600/1-Orange+cake+blog+post+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://3.bp.blogspot.com/-JwWOwU2JbRo/T4tfA807DCI/AAAAAAAAAYU/mFEcBPfnW20/s320/1-Orange+cake+blog+post+002.JPG" width="320" /></a></div>
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Just in time for Spring, this airy sponge cake makes use of tangy orange zest and a cup of fresh-squeezed juice.<br />
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I confess, I am usually very good at remembering, or at least recording, where I find recipes or whose take on a certain ingredient has inspired me. But I cannot for the life of me pinpoint where I found this gem, except to say that I was searching one day for a springtime dessert to accompany a Spanish-themed brunch. Apparently, in the region of Valencia, this is a popular cake that typically includes the use of ground almonds. I likely chose this version because no almonds gave their lives and it made mine much easier for their absence.<br />
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The ingredients are an uncomplicated lot:<br />
<br />
2 large navel oranges<br />
3 eggs<br />
1 cup sugar<br />
1/2 cup olive oil<br />
2 cups all-purpose flour<br />
1 tablespoon baking powder<br />
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I happened to have these lovely local eggs on-hand:<br />
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Directions:<br />
Preheat oven to 350. Lightly grease an 8 or 9" round cake pan. Zest the 2 oranges and set aside, then squeeze the juice from both into a measuring cup and if necessary, add OJ or buttermilk to fill (yes, I add buttermilk to everything and this was an emergency maneuver the first time I made the recipe and it worked brilliantly).<br />
Whisk the eggs until light and fluffy, then add sugar gradually, mixing well. Add orange zest and olive oil, beat or whisk some more, add orange juice and combine all thoroughly. Next, add flour a cup at a time and mix well before adding baking powder to finish.<br />
Pour mixture into prepared pan and bake for 40 to 50 minutes, depending on your oven. Seriously, do the toothpick in the center test here.<br />
When ready, take cake out and allow to cool 10 minutes before turning out on a rack or plate, as I did. Could that be any easier?<br />
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As you can see, a few seedless black table grapes found their way into this version. And they were yummy, adding a hint of juicy sweetness to the orange.<br />
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When the cake had cooled sufficiently (okay, just enough that it didn't collapse on itself when the knife hit it), I dusted it with powdered sugar and indulged.<br />
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Just look at that golden crumb!<br />
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I say - Welcome, Spring! And the new and exciting things that sometimes blow in on March winds and April showers. I hope you'll also visit me at my new blog and project <a href="http://mockingbirdcafebakery.blogspot.com/" target="_blank">Mockingbird Cafe and Bakery</a>.</div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com0tag:blogger.com,1999:blog-1698815561975258169.post-71664972056497954222011-07-12T17:16:00.001-04:002011-07-12T17:34:55.167-04:00Wish You Were Here!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YJl4WmTd0PI/ThyS4KRX8rI/AAAAAAAAAVw/n4X_yV7IHFY/s1600/april+28+2011+025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-YJl4WmTd0PI/ThyS4KRX8rI/AAAAAAAAAVw/n4X_yV7IHFY/s400/april+28+2011+025.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm not sure exactly how it happened, but I've been super busy, baking up a storm for the last month. I'm not complaining, mind you. There aren't many things I'd rather do with my time. But I do miss writing about it.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Things are starting to settle into a nice rhythm again, so I thought I'd share my breakfast with you. No, I didn't make it and there was absolutely no baking involved on my part. But it's still worth sharing.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once a week, my mom and I make a buying trip to the Roanoke Sam's Club. I go through 50+ pounds of flour and an unmentionable amount of butter in 7 days or less, which makes the trip necessary. This spring, we fell into a lovely routine of stopping at a local spot, Hale's Restaurant, for either breakfast or lunch, depending on how our day was going. Their exact address is </span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7643 Roanoke Road, Shawsville, Virginia, but we locals think of it as being on old Route 11 - a pretty, scenic byway, still dotted with these:</span></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3SOQRTrE3dA/ThyyFHEVy9I/AAAAAAAAAWQ/X5NJaFP_woM/s1600/Roanoke+wayside+picnic+table+and+river.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-3SOQRTrE3dA/ThyyFHEVy9I/AAAAAAAAAWQ/X5NJaFP_woM/s400/Roanoke+wayside+picnic+table+and+river.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now, over the years, I've gotten respectably good at cooking eggs. I've even learned how I like them - over medium, please, with some runny yolk but never, ever any liquid in the white. And b</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">eing Southern girls, I like gravy with my biscuits and my mom likes slices of tomato on her plate.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-U2PZJG4qhh4/ThyYoGcoH-I/AAAAAAAAAV8/w9Z0ELe3wwo/s1600/april+28+2011+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-U2PZJG4qhh4/ThyYoGcoH-I/AAAAAAAAAV8/w9Z0ELe3wwo/s400/april+28+2011+014.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hale's has all this - the absolutely perfect fried egg you see above - as well as engaging staff, potatoes with onions chopped by humans and not machines, sunny window seating, a menu that doesn't quit, and mountain views (you already know I like mountains). Even on a rainy day, look how pretty they are.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-15Bowka3zA0/ThyXWoBtNpI/AAAAAAAAAV0/Ap3RRxyFY4Y/s1600/april+28+2011+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-15Bowka3zA0/ThyXWoBtNpI/AAAAAAAAAV0/Ap3RRxyFY4Y/s400/april+28+2011+005.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Speaking of pretty, this is my breakfast companion and seasoned traveler, Barbara.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-A7x7aalgLJ0/ThyXuj9UcuI/AAAAAAAAAV4/gqE3-LT4_20/s1600/april+28+2011+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-A7x7aalgLJ0/ThyXuj9UcuI/AAAAAAAAAV4/gqE3-LT4_20/s400/april+28+2011+023.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">She knows what's good and she survived raising four of us. That deserves a good breakfast, IMHO.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Of course, I never gave her <i>any </i>trouble. And was definitely her favorite.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you're close enough to the Blue Ridge and find yourself needing sustenance, give Hale's a try. Their burgers and fries at lunch are also killer and they have beans and cornbread on the menu.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And if you're looking for a swell vacay spot, just down the road apiece (7 miles, to be exact) is one of the best attractions you'll ever want to visit - Dixie Caverns. I kind of like how everything looks pretty much the way it did when I went there for a field trip in fourth grade.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Y_FHu0a9578/ThyoYBTiRxI/AAAAAAAAAWA/9kJxcouQwzE/s1600/Dixie+Caverns.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Y_FHu0a9578/ThyoYBTiRxI/AAAAAAAAAWA/9kJxcouQwzE/s400/Dixie+Caverns.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">On days like today when it's about 100 degrees outside, you should know that cavern temperature hovers at 30 degrees cooler. Tempting, no?</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You can also replenish your stock of giant pencils while there.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MjTL_SNbsfg/Thysr2Fy4CI/AAAAAAAAAWE/D8xA-XLAQwo/s1600/Dixie+Caverns+pencils.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-MjTL_SNbsfg/Thysr2Fy4CI/AAAAAAAAAWE/D8xA-XLAQwo/s400/Dixie+Caverns+pencils.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And get a few of these for the kids:</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HvqWndX7X9s/ThytRyzb5WI/AAAAAAAAAWI/7Jur7l7qHck/s1600/Dixie+caverns+headdresses.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-HvqWndX7X9s/ThytRyzb5WI/AAAAAAAAAWI/7Jur7l7qHck/s400/Dixie+caverns+headdresses.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And maybe a few of these:</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0rp365PgJGg/ThyuJ8gaOhI/AAAAAAAAAWM/7yyN9cLIG1k/s1600/Dixie+Caverns+rocks.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-0rp365PgJGg/ThyuJ8gaOhI/AAAAAAAAAWM/7yyN9cLIG1k/s400/Dixie+Caverns+rocks.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Go here for information about their exact location and hours: <a href="http://www.dixiecaverns.com/">http://www.dixiecaverns.com/</a>. They also have a pottery shop and campground. That field trip remains a highlight of my school career where the rock formations were like living geological history and crack-open geodes from the gift shop prolong the memory.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now that I've had a good breakfast and stocked up on flour, you'll have to excuse me because it's time to get baking again. This summer, I hope you find your way to Hale's or a good meal by a window in your neck of the woods, and have some fun in a cave, a river or wherever you like to make happy memories with your peeps.</span>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com2tag:blogger.com,1999:blog-1698815561975258169.post-30992248149466800042011-05-23T12:44:00.004-04:002011-05-23T13:05:52.519-04:00Eat the Market<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AT5yQxYiJwE/TdnF7X1epiI/AAAAAAAAAUo/JrxWvUOpbYY/s1600/May+14+2011+draper+035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9XbGv2I5X54/TdqIXpl7TFI/AAAAAAAAAVM/tBvYPTRM_AM/s1600/May+14+2011+draper+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-9XbGv2I5X54/TdqIXpl7TFI/AAAAAAAAAVM/tBvYPTRM_AM/s400/May+14+2011+draper+036.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I confess. I've been AWOL for a few weeks. But I have really good reasons - like Springtime and fresh produce and baking up a storm and meeting really great folks who know what to do with good bread.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This past winter was a long one and I don't know about you, but when the first tulips pushed their way up and out in the open, the world suddenly seemed full of light again. And now that the farmer's markets have reopened, fresh produce from not-too-far-away is available and a bargain.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This year, I'm fortunate to be a vendor at a new local market inside the Draper Mercantile, a lovingly restored spot near Claytor Lake, in the rolling mountains of Virginia. Check it out at <a href="http://www.drapermerc.com/">www.DraperMerc.com</a>. The structure is possibly pre-civil war era (there are varying accounts) and has a rich history of providing local residents a venue for buying and selling their staples. Walking through the big blue front doors, there's a sense of being at two stops along the space-time continuum at once.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Gur1dIhye2I/TdnLe88bjlI/AAAAAAAAAUs/4TW1XhQHxvw/s1600/May+4+2011+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Gur1dIhye2I/TdnLe88bjlI/AAAAAAAAAUs/4TW1XhQHxvw/s400/May+4+2011+004.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There's a wide front porch with rockers, polished wood counters, heartbreakingly good music, local fresh produce and seriously, the nicest people you'll ever want to meet.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BNU2q4ojlos/TdnMwK8aX6I/AAAAAAAAAUw/-9WTFCvbGKs/s1600/Draper+Valley+farmers+mkt..JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="381" src="http://2.bp.blogspot.com/-BNU2q4ojlos/TdnMwK8aX6I/AAAAAAAAAUw/-9WTFCvbGKs/s400/Draper+Valley+farmers+mkt..JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And, did I mention, European-inspired bakery?</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1HkMlIN6edU/TdnQ35GfnvI/AAAAAAAAAU4/c_LXn5VTTaI/s1600/May+21+farmers+market+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-1HkMlIN6edU/TdnQ35GfnvI/AAAAAAAAAU4/c_LXn5VTTaI/s400/May+21+farmers+market+005.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recognize those happy ciabatta? Here's the recipe if you want to make some - <a href="http://cafeblueridge.blogspot.com/2011/02/how-i-learned-to-stop-worrying-and-love.html">http://cafeblueridge.blogspot.com/2011/02/how-i-learned-to-stop-worrying-and-love.html</a> - </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">or just hit me up at the market and I'll save you the work.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So yeah, I not only get to shop the farmer's market but it's how I make my living these days. Or at least part of it. The really good part. Here's something I'm making this week.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VdU3Oot3Kfg/TdneX9qdExI/AAAAAAAAAVA/lDWS1SSbofo/s1600/macaron+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="http://2.bp.blogspot.com/-VdU3Oot3Kfg/TdneX9qdExI/AAAAAAAAAVA/lDWS1SSbofo/s400/macaron+034.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Oui</i>, French macaron. I bet you thought those were only available in places with metro stops.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now, the only problem with all those gorgeous fresh fruits and vegetables and bread is that sometimes after I've stocked up on what I know is good, and good for me, I'm not entirely sure what to do with it. If you have this dilemma, let's share some ideas. I've got a few but I'd love to hear yours.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This week, when baby lettuces put in an appearance, I'm mixing up a tangy Italian vinaigrette of red wine vinegar and olive oil - but use your favorite - and serving the salad atop this remarkable rosemary flatbread from <a href="http://www.smittenkitchen.com/">www.smittenkitchen.com</a>. The bread can be the plate, see? It's handy, like fast food, only your body actually wants you to eat it.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now, the recipe:</span><br />
<span class="Apple-style-span" style="color: #222222; letter-spacing: 1px; line-height: 14px;"></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Crisp Rosemary Flatbread<br />
Adapted from Gourmet, July 2008</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups unbleached all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon chopped rosemary plus 2 (6-inch) sprigs - I used dried needles, broken up in the food processor, which smelled brilliant!<br />
1 teaspoon baking powder<br />
3/4 teaspoon salt<br />
1/2 cup water<br />
1/3 cup olive oil plus more for brushing<br />
sea salt</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 450°F. They suggest preheating a baking sheet in the oven, for sliding the flatbread onto when it's ready for the heat. I have stones on one rack of my oven and they worked well, having shaped the bread on parchment and sliding it onto the hot stones to bake.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Their instructions say to work in 3 pieces, baking one at a time, but as you can see, I just flatted out the whole thing onto one piece of parchment and slid it onto my oven stones. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jSIeKxoUUQY/TdqLDkGjDFI/AAAAAAAAAVU/YA9E9ZgI7Hg/s1600/flatbread+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-jSIeKxoUUQY/TdqLDkGjDFI/AAAAAAAAAVU/YA9E9ZgI7Hg/s400/flatbread+011.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slide the round (still on parchment) onto preheated baking sheet or stone, and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces. I would totally top the dough like a pizza and bake, as well.</span><br />
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</div><div style="font-family: Arial, Helvetica, sans-serif;">When I tasted the fresh-baked flatbread, my first thought was, "I'm never buying crackers again." But you can bake it crisper or softer, depending on your need that day. The sea salt and rosemary are lovely and the finished bread is like a palette, just made for decorating. Today, I used the fresh greens on one piece, and on the others, some leftover red sauce and a bit of pesto that looked longingly at me from the fridge. And then I ATE IT FOR BREAKFAST. Seriously.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XbKLYzf-GeM/TdqJJ3gT53I/AAAAAAAAAVQ/RyyhJ_vio_g/s1600/flatbread+109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-XbKLYzf-GeM/TdqJJ3gT53I/AAAAAAAAAVQ/RyyhJ_vio_g/s400/flatbread+109.JPG" width="400" /></a></div>This Saturday, check out what's fresh in your neck of the woods and if you run out of recipes or come up with some new ones, let's chat. Meanwhile, just remember to eat the market. Your body will thank you and you'll probably meet some very lovely people along the way.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-o6qM-K0hz-k/TdncS-s9zqI/AAAAAAAAAU8/1ngdauWaQaU/s1600/May+14+2011+draper+039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-o6qM-K0hz-k/TdncS-s9zqI/AAAAAAAAAU8/1ngdauWaQaU/s400/May+14+2011+draper+039.JPG" width="400" /></a></div><div style="font-family: Arial, Helvetica, sans-serif;"><div class="separator" style="clear: both; text-align: center;"></div><br />
</div></div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com8tag:blogger.com,1999:blog-1698815561975258169.post-52150509073352211222011-05-09T13:56:00.000-04:002011-05-09T13:56:15.434-04:00Strawberry Rhubarb Pie Throwdown<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3-UXYPdVAWI/TcgLySabyeI/AAAAAAAAAUQ/Ec75LmFfhhA/s1600/blog+rhubarb+pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-3-UXYPdVAWI/TcgLySabyeI/AAAAAAAAAUQ/Ec75LmFfhhA/s400/blog+rhubarb+pie.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you ever find yourself humming, "Gonna make a pie with a heart in the middle," chances are you've seen the movie "Waitress" with Keri Russell. Besides having everything I desire in a film - Nathan Fillion and pie - the screenplay is sweet and especially poignant and speaks to mothers and daughters everywhere.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm incredibly fortunate to have a daughter and as well, one who bakes a pretty mean pie. For Christmas, she did indeed give family members little pies with hearts cut out in the middle, exposing their rhubarb and strawberry goodness. When, by New Year's, everyone was raving about those pies, I figured there must be something to this rhubarb, which I confess I had never tried. In my youth, we had a giant plant in the yard but it seemed like one of those things your grandmother ate - anathema then, but now, it turns out, Grandma knew what was good!</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you know anything about gardening, you know that rhubarb isn't fresh at Christmas time but like most fruit, the frozen kind works very well. Here's what rhubarb looks like in early Spring - in fact, it's one of the first plants to wake up from Winter.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bwV0bUg-_rE/TcgOeoG5KCI/AAAAAAAAAUU/ra4EumirmBE/s1600/March+2011+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-bwV0bUg-_rE/TcgOeoG5KCI/AAAAAAAAAUU/ra4EumirmBE/s400/March+2011+014.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now, my daughter and I are not competitive about our baking. We like to share tips and tricks and truth is, she got me my first job in a bakery. So when we were invited recently to do a pie throwdown, the competition was very lighthearted. Doing it at my very favorite local coffee shop, Lucie Monroe's, a bonus.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Curious to know whose pie reigned supreme? Well, as the wise lady on the left, judge and local Tomato Queen Juliet Roma, remarked, "I'd like to have B's filling in A's crust."</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zgRv7btOYFo/TcgR4fXQs7I/AAAAAAAAAUY/FgaYX64i6Wg/s1600/throwdown+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-zgRv7btOYFo/TcgR4fXQs7I/AAAAAAAAAUY/FgaYX64i6Wg/s400/throwdown+008.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Clearly, Tomato Queens have to be very diplomatic.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">But judges' choice and overwhelming crowd favorite in the end was Laura's beautifully filled pie with the hand-fluted crust. It was sweet and luscious and had just the right consistency when sliced and held up to bite.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My go-to pie is typically more of a rustic galette - French, I believe, for "easy as pie." I confess, my initial plan to use dandelion syrup as a secret ingredient was not such a wise choice. There's already almost too much liquid in strawberries and rhubarb. Hence, following Laura's route with the cornstarch is a good bet. But I do have a no-fail pie crust, discovered long ago in my Cuisinart food processor cookbook, that's ready in 60 seconds. In fact, if it takes you longer, you've already messed it up. Sorry.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Taking a cue from the judge, here's Laura's pie in my crust. If you want to know more, you'll have to hunt her down at Bollo's in Blacksburg, where she bakes deliciously statuesque scones and muffins, among other things.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In Laura's own words, b</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">oil a minute or two until thickened:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 C fresh/frozen rhubarb</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 pint fresh strawberries</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 T cornstarch</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 C honey</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 C lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1-1/4 to 1-1/2 C sugar, to taste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp rosewater, if available</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1-1/2 tsp cinnamon - <i>wish I'd thought of that!</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp nutmeg</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">lemon zest or extract, to taste</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"Bake until crust seems done, 30-40 minutes. But I definitely boiled it then baked it, I think that's crucial, not just boil then pour into an already baked crust. Also, I boiled the fresh rhubarb from the beginning, then when I realized it sorta disintegrated, I added some frozen at the very end."</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Laura and her prize-winning pie, along with judge Nikki who gets to create yummy things with <i>her </i>mother, Dawn, at Lucie Monroe's. Aren't they adorable?</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zS6O0q5Oz-Y/TcglwSSyTbI/AAAAAAAAAUk/kJRpiYdv1T8/s1600/throwdown+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-zS6O0q5Oz-Y/TcglwSSyTbI/AAAAAAAAAUk/kJRpiYdv1T8/s400/throwdown+009.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Donna's crust recipe:</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 C plain flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">16 T or 2 sticks of chilled unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 T vegetable shortening</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5-8 T ice water</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I use the plastic blade of the food processor despite the company's instruction to use the metal one. Additionally, if you happen to have pastry flour on-hand, it makes for an even more delicate crust.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Otherwise, follow Cuisinart's directions to the letter and you won't be disappointed: P</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">rocess the flour, salt and baking powder to sift, 10 seconds. Add the well chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. Sprinkle on more water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the dough is not sticky. <u>Do not over process</u> or the pastry will be tough, not tender and flaky.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 –inches in diameter (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the glutens in the flour to rest. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month, thaw at room temperature for an hour before using. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I used about half this recipe for my contest entry, meaning you can easily get 2 to 3 pies per batch.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Bd4OcaMK1-0/Tcgh4nBGK8I/AAAAAAAAAUg/KWtP2Ew7_Jw/s1600/063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Bd4OcaMK1-0/Tcgh4nBGK8I/AAAAAAAAAUg/KWtP2Ew7_Jw/s400/063.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Using the technique above, after chilling your disk of dough, roll it out on parchment paper into about a 1-foot circle. Move the parchment and dough onto a baking sheet and add Laura's delicious filling, mounding up a bit in the middle and spreading out to within 2 inches of the edge. Fold the edges up around the filling and brush with egg wash, sprinkling with sugar, if desired. My pie took about 45 minutes at 375 and it's nice that at the higher heat, the crust will bake without becoming soggy, and give that rustic golden finish.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bkUeUd1Vrqs/TcgbILPJSLI/AAAAAAAAAUc/ML8OQWJTeVs/s1600/apartment+and+rhubarb+029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-bkUeUd1Vrqs/TcgbILPJSLI/AAAAAAAAAUc/ML8OQWJTeVs/s400/apartment+and+rhubarb+029.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A final word about rhubarb - make sure that if someone besides yourself mows your lawn, you tell them what the plants look like. Or that you have plenty in the freezer if you're planning to enter a pie contest.</span></div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com10tag:blogger.com,1999:blog-1698815561975258169.post-7746600185990050282011-04-29T10:28:00.003-04:002011-04-29T15:19:20.579-04:00Minty Dog Treats<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2hriP98gFLY/TbrER08kRlI/AAAAAAAAATs/0FmyxERCpQA/s1600/bark+for+life+038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-2hriP98gFLY/TbrER08kRlI/AAAAAAAAATs/0FmyxERCpQA/s400/bark+for+life+038.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dogs like treats.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dogs like people.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sometimes people do very nice things for each other, and dogs like to be included.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Today is one of those days. On the campus of nearby Virginia-Maryland Regional College of Veterinary Medicine, AKA the vet school, the American Cancer Society is holding its annual Bark for Life event from 5 to 7:30, to raise money and awareness. I'm already pretty aware of cancer - way more than I wanted to be - and I definitely love dogs, so I baked these tasty cookies for the hardworking participants.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">They've got mint for fresh breath, parsley for joint pain and garlic to support the immune system while making things unpleasant for fleas. There's whole wheat flour and oats, with just a bit of oil, so they're not going to pack on the pounds or fill your pet up with processed who-knows-what.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Also, they're Gunnar-tested and approved.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WFAxaAuWEKs/TbrDm80H-II/AAAAAAAAATo/5LSlaYftKlg/s1600/Evergreen+Gunnar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-WFAxaAuWEKs/TbrDm80H-II/AAAAAAAAATo/5LSlaYftKlg/s400/Evergreen+Gunnar.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Many thanks to the folks at <a href="http://www.all-natural-dog-treat.com/">http://www.all-natural-dog-treat.com</a> for the recipe. I typically use dried mint and parsley, in half the amount their recipe specifies.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 T veg. oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 C water</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2-1/2 C whole wheat flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 C oatmeal</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 T dried spearmint</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 T parsley flakes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 t minced garlic</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Just mix it all up in your mixer or by hand. Turn the oven on 350. Roll the dough out on a floured surface like you're making Christmas cookies, to the thickness your puppy likes (Gunnar prefers crispy but will not turn his nose up at thicker treats - just not too heavy or they don't dry nicely for storage). Cut into desired doggy-related shapes and place on lightly sprayed pan to bake for 35 minutes or so. I usually turn the oven off at this point and let them sit for an hour or more. Again, the crispier they are, the longer you can store them, up to a month in a container on the shelf or longer in the freezer. They smell strangely wonderful, too.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mt8-LTKpyfI/TbrG_tImzuI/AAAAAAAAAT0/C2G7JUSKFeM/s1600/bark+for+life+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-mt8-LTKpyfI/TbrG_tImzuI/AAAAAAAAAT0/C2G7JUSKFeM/s400/bark+for+life+008.JPG" width="400" /></a></div><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Today I doubled the above recipe and got a little over 6 dozen.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KIZGTcID9PU/TbrGkEJoXTI/AAAAAAAAATw/D_K0gbMYlbw/s1600/bark+for+life+046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-KIZGTcID9PU/TbrGkEJoXTI/AAAAAAAAATw/D_K0gbMYlbw/s400/bark+for+life+046.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">OK, I left a cat in the picture. He was feeling left out. Here are some more dogs. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1rR5wCjVM2g/TbrJWdO514I/AAAAAAAAAT8/xF_ARegmGxg/s1600/dogs+luv+treats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-1rR5wCjVM2g/TbrJWdO514I/AAAAAAAAAT8/xF_ARegmGxg/s320/dogs+luv+treats.jpg" width="240" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com4tag:blogger.com,1999:blog-1698815561975258169.post-36796722229753665052011-04-20T12:33:00.002-04:002011-04-20T15:54:00.017-04:00Cookies and a Movie<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><a href="http://3.bp.blogspot.com/-Zw_bvrxKTOg/Ta77xDkGreI/AAAAAAAAATY/AJ4E897EIU8/s1600/092.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Zw_bvrxKTOg/Ta77xDkGreI/AAAAAAAAATY/AJ4E897EIU8/s320/092.JPG" width="320" /></a><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As a student of Buddhism, I allow that change is one of life's certainties. But here's another - a savory, nostalgic, cinematic certainty. The Star-Lite Drive-In.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Having occupied its niche of the Blue Ridge since 1953, with bright neon sign, bulky metal speakers and retro snack bar standing guard, the Star-Lite is getting ready to start another season.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In support of the upcoming Memorial Day opening weekend, loyal Facebook fans gathered recently for the 2nd annual clean-up day.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-eGI2bp6j1fw/Ta76NBGCTQI/AAAAAAAAATQ/NLWwkVKNkpM/s1600/0420+013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-eGI2bp6j1fw/Ta76NBGCTQI/AAAAAAAAATQ/NLWwkVKNkpM/s320/0420+013.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since a previous engagement also known as my paying job prevented me from attending, I baked these cocoa-rich shortbread stars to fuel the volunteer spirit.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The recipe is from Hershey, of course, and has just a few ingredients, being a shortbread cookie. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had to wonder at their designation of advanced skill level, though. It's definitely easy and could be even simpler by baking in the traditional shortbread round!</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cocoa Star-Lite Cookies</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 stick of butter, softened</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp. vanilla extract</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1-3/4 C plain flour</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1-1/4 C conf. sugar</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 C cocoa</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat oven to 300 degrees. Cream the butter and add confectioners sugar and vanilla, betting until creamy. Add cocoa, blending well before gradually adding flour, stirring until smooth.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roll out onto floured surface, about 1/4" thick and cut into shapes. The butter in shortbread precludes having to grease the pan. Bake 15 to 20 minutes, until firm. Cool slightly on baking pan before moving to wire rack and cooling completely. I got 2 dozen stars from this recipe and enough dough into the freezer for an easy round sometime in the future.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8aRlwcG8iu0/Ta8EB3wC3hI/AAAAAAAAATc/C6q9RFjrHc4/s1600/0420+029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-8aRlwcG8iu0/Ta8EB3wC3hI/AAAAAAAAATc/C6q9RFjrHc4/s400/0420+029.JPG" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now that clean-up day is done and Memorial Day will be here before you know it, make plans to take your kids, your sweetie or your BFF out for a movie under the stars. Bake some cookies, pack a picnic, or plan to hit the snack bar for the Best Chili Dog You Will Ever Eat, along with fresh popcorn, hot fries and a soda. If that doesn't tempt you, look at the prices:</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AfkAGRuhjS4/Ta8IR9sl_QI/AAAAAAAAATk/FomwBAKeUTM/s1600/089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="http://2.bp.blogspot.com/-AfkAGRuhjS4/Ta8IR9sl_QI/AAAAAAAAATk/FomwBAKeUTM/s400/089.JPG" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When I was a kid, Mr. Beasley, whose daughter Peggy now operates the Star-Lite, would always greet us at the gate. He seemed to look over our family of 6 and come up with what he thought was a fair total. Even in my young mind, his multiplication always landed in our favor. Some years later, my little brother spent a hot summer there, throwing dogs together at an unimaginable pace. Folks still slip in during the film, just to get supper and be on their way.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Today, Karen Clark Nagy organizes the Star-Lite Facebook fan page, where you can get showtimes and movie information. Check it out and I'll see you there this summer. I might even share my cookies. But not my hot dog.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VEqc3K9EeI0/Ta76RGPcdzI/AAAAAAAAATU/hzaE4SE-BWs/s1600/166458_1869701702110_1228118146_32284408_844944_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VEqc3K9EeI0/Ta76RGPcdzI/AAAAAAAAATU/hzaE4SE-BWs/s1600/166458_1869701702110_1228118146_32284408_844944_n.jpg" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div></div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com0tag:blogger.com,1999:blog-1698815561975258169.post-34693519600570052812011-04-11T15:33:00.001-04:002011-04-11T15:35:17.210-04:00Mango Moufflet<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dbJndQ6-_bw/TaNC-Wv9cHI/AAAAAAAAASA/HC0uTRxCRlE/s1600/mango+muffins+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="http://4.bp.blogspot.com/-dbJndQ6-_bw/TaNC-Wv9cHI/AAAAAAAAASA/HC0uTRxCRlE/s400/mango+muffins+015.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">Okay, this has to stop.</span><br />
<br />
<span style="font-family: Arial;">Just kidding. It's only the beginning. Which means one of us is going to be spending a lot more time in her walking shoes.</span><br />
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<span style="font-family: Arial;">Mangoes were gorgeous and cheap this week - a sure sign of their juicy readiness. Two of them got chopped up and stirred them into this happy (i.e. not unhealthy) recipe from Eating Well magazine. Cinnamon and brown sugar played nicely with the piney sweetness of the tropical fruit, and pecans gave it crunch.</span><br />
<br />
<span style="font-family: Arial;">What's that in the middle, you say? For a dozen muffins, an 8 oz. package of cream cheese got softened with the zest and juice of one lime and sweetened just a bit with powdered sugar. These moufflets got only one middle layer instead of two because the mango chunks tended to make slicing a bit more challenging. Again, piping is the easiest way to apply the filling.</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-X2O_19YweNs/TaNPb7ZPNtI/AAAAAAAAATE/BuUC3kv7cVM/s1600/mango_muffins_009%255B3%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" r6="true" src="http://3.bp.blogspot.com/-X2O_19YweNs/TaNPb7ZPNtI/AAAAAAAAATE/BuUC3kv7cVM/s400/mango_muffins_009%255B3%255D.JPG" width="400" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">Looking at the recipe, I was put off at first by their use of the dry ingredient "mix" but quickly realized it's just all the dry ingredients you'd usually assemble in a separate bowl. - and kind of handy if you're a do-ahead or Once-A-Month-Cooking kind of person.</span><br />
<div itemprop="ingredient" itxtharvested="1" itxtnodeid="483" style="text-align: left;"><br />
</div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="483" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 batch of Quick-Bread Dry Mix (below)</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="482" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2 large eggs</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="481" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup nonfat buttermilk</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="480" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup brown sugar</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="479" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons butter, melted</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="478" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons canola oil</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="477" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="476" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups diced mango</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="475" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chopped</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="475" style="text-align: left;"><br />
</div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="475" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Dry ingredients:</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="453" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups whole-wheat pastry flour, (see Ingredient note) or whole-wheat flour</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="452" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup all-purpose flour</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="451" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoons baking powder</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="450" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon ground cinnamon</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="449" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking soda</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="448" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span></div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="448" style="text-align: left;"><br />
</div><div itemprop="ingredient" itxtharvested="1" itxtnodeid="448" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 400°F. Place papers in a 12-cup muffin tin.</span></div><div itemprop="instruction" itxtharvested="1" itxtnodeid="529" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Prepare dry ingredients/mix in one bowl. </span><span style="font-family: Arial, Helvetica, sans-serif;">Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a separate bowl until well combined. </span><span style="font-family: Arial, Helvetica, sans-serif;">Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add mango and pecans. Stir just to combine; do not overmix. Transfer batter to the prepared pan. Top with additional pecans, if desired. Mine were ready in exactly 22 minutes and I think would bake just as well at 375, depending on your oven.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MM2XO7vM8SM/TaNUTiYylqI/AAAAAAAAATI/mVt_qAr91og/s1600/mango+muffins+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://2.bp.blogspot.com/-MM2XO7vM8SM/TaNUTiYylqI/AAAAAAAAATI/mVt_qAr91og/s320/mango+muffins+011.JPG" width="320" /></a></div><div itemprop="instruction" itxtharvested="1" itxtnodeid="529" style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">After cooling for at least 20 minutes, split them and pipe the cream cheese into the middle of your moufflet sandwich. Then, take yourself outside for a lovely walk because, in case you haven't noticed, it's Spring!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-olf9-6Vave8/TaNVklvyf2I/AAAAAAAAATM/LLGD-DaNk0o/s1600/mango+muffins+033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://2.bp.blogspot.com/-olf9-6Vave8/TaNVklvyf2I/AAAAAAAAATM/LLGD-DaNk0o/s320/mango+muffins+033.JPG" width="320" /></a></div><div itemprop="instruction" itxtharvested="1" itxtnodeid="529" style="text-align: left;"><br />
</div></div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com3tag:blogger.com,1999:blog-1698815561975258169.post-15260461665172454492011-04-04T18:58:00.000-04:002011-04-04T18:58:53.715-04:00Banana Pecan Moufflet<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XXaAeqMqfmQ/TZo067XtXOI/AAAAAAAAAR8/eIL7gdIPhUU/s1600/moufflet+088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-XXaAeqMqfmQ/TZo067XtXOI/AAAAAAAAAR8/eIL7gdIPhUU/s320/moufflet+088.JPG" width="320" /></a></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>So, do you love to spread cream cheese on your banana bread too? Have a bit more fun with it by piping sweetened cream cheese between layers of banana muffin! I call this a moufflet because some believe that French word is the origin of our word, muffin, AND it reminds me of a muffaletta with all those levels of goodness. The real credit goes to my brother Ben, however, for suggesting the structure. Love ya - mean it!<br />
<br />
I use the Williams-Sonoma banana-nut bread recipe, which my dad said reminded him of his mother's banana bread. That being the family equivalent of a Michelin star, I added only cream cheese whipped in the mixer with lemon juice and sugar.<br />
<br />
Later in the year, when my peeps are trying to find homes for their excess zucchini, I'm going to do the same thing. In the autumn, it's like a mini pumpkin roll, all to yourself. But more on that later.<br />
<br />
Williams-Sonoma Banana-Nut Bread<br />
<br />
Ingredients:<br />
<br />
6 Tbs. unsalted butter <br />
1 cup sugar <br />
2 or 3 very ripe bananas (about 1 1⁄2 cups)<br />
3 eggs, lightly beaten<br />
1⁄2 cup buttermilk <br />
2 cups all-purpose flour <br />
1 tsp. baking soda <br />
1 tsp. baking powder <br />
1 tsp. freshly grated nutmeg <br />
1⁄2 tsp. salt <br />
3⁄4 cup coarsely chopped walnuts, pecans<br />
or hazelnuts- I used some of my stash of southside Virginia pecans<br />
<h2></h2>Preheat oven to 350°F. I put papers in 15 muffin tin cups. You can also make this in a loaf pan and bake about an hour.<br />
<br />
In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.<br />
<br />
In another bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl. FYI, today I used self-rising flour as an experimental shortcut, omitting the leavening agents, and it worked fine.<br />
<br />
Pour the batter into the muffin tins, only about 2/3 full, and bake 30 minutes or, as usual, until golden brown.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RGUrEVL4RfQ/TZoibwodSJI/AAAAAAAAAR0/hAwDSYh8JE4/s1600/moufflet+blog+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-RGUrEVL4RfQ/TZoibwodSJI/AAAAAAAAAR0/hAwDSYh8JE4/s400/moufflet+blog+5.JPG" width="400" /></a></div>While the muffins cool for about 20 minutes, I put an 8 ounce package of cream cheese into the mixer and whipped it into creamy goodness. To that, add about a teaspoon and a half of lemon juice and a 1/2 cup of sugar and whip some more.<br />
<br />
Place a muffin on its side and, using a serrated bread knife, cut it into 3 disks, leaving the muffintop as the last third.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FeRbuBJr_os/TZoiOXXgHmI/AAAAAAAAARo/3Fy-Xa9WqrY/s1600/moufflet+blog+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-FeRbuBJr_os/TZoiOXXgHmI/AAAAAAAAARo/3Fy-Xa9WqrY/s400/moufflet+blog+1.JPG" width="400" /></a></div>For me, piping was the easiest way to apply the cream cheese mixture and avoid crumbs. Also, it looks kinda pretty from the sides.<br />
<div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4TSdOtqTtVo/TZojdrDPFLI/AAAAAAAAAR4/X_zIj3Ssw_c/s1600/moufflet+blog+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="http://1.bp.blogspot.com/-4TSdOtqTtVo/TZojdrDPFLI/AAAAAAAAAR4/X_zIj3Ssw_c/s400/moufflet+blog+4.JPG" width="400" /> </a> </div><div class="separator" style="clear: both; text-align: left;"> I might even send some to my little brother.</div><div class="separator" style="clear: both; text-align: center;"></div></div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com2tag:blogger.com,1999:blog-1698815561975258169.post-25141913548814855102011-03-31T14:38:00.000-04:002011-03-31T14:38:59.532-04:00Honey Roasted Rosemary Potatoes<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: small;">Ever have one of those weeks where you did everything right and things just seemed to come effortlessly together?</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2555XwU-5Uo/TZTBAHE_owI/AAAAAAAAARY/KnocDuwTR8Y/s1600/Main+Lee+Art+Tea+March+2011+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-2555XwU-5Uo/TZTBAHE_owI/AAAAAAAAARY/KnocDuwTR8Y/s320/Main+Lee+Art+Tea+March+2011+012.JPG" width="320" /></a></div>Yeah, me neither.<br />
<br />
Somehow the planets lined up to include the following in just a handful of my days: Catering a tea party for 18, starting a new job with lots of techie stuff involved, and my boy getting on a bus to Fort Dix, the jumping off place for soldiers headed to Afghanistan. I'm not going to lie and say that meditation is making the stress go away. This is one of those weeks that even baking can't take the edge off.<br />
<br />
But I'm fortunate to have friends and family about, and a girl has to eat, so if you've got a minute and you're wondering what's for supper at your house, I'll share this simple, earthy-sweet dish with you. It comes via Mark F., a friend of the family and former chef for a local winery, who graciously shared the recipe. I used to drive 45 minutes to lunch there, just thinking about these potatoes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Sq_OgXrRji0/TZTFxVVG0bI/AAAAAAAAARg/swSt2DQqh-Y/s1600/rosemary+potatoes+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Sq_OgXrRji0/TZTFxVVG0bI/AAAAAAAAARg/swSt2DQqh-Y/s320/rosemary+potatoes+013.JPG" width="320" /></a></div><br />
Recipe for Honey Roasted Rosemary Potatoes<br />
4 medium to large potatoes - leave the peel if it's nice, don't if they're Russets<br />
honey<br />
vegetable oil<br />
fresh or dried rosemary <br />
salt and pepper<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
First, cut the potatoes into 1-inch or so chunks, then parboil them <u>not longer than</u> 5 minutes. Drain. Preheat the oven to 450 while you place the potatoes into a medium glass baking dish. Drizzle generously with the oil (don't soak them but to keep from drying out, I estimated 3 tablespoons), then honey in about the same measure.<br />
<br />
Today, I was fortunate to have some honey my sister had given me when she cleaned out her cabinets before moving far away (told you it was that kind of week). The honey was pale and floral and made the dish lighter tasting than usual. Lovely.<br />
<br />
Don't be stingy with the rosemary. If you're using dried stems, it might be nice to soak them a bit first. Either way, I sprinkled in a good tablespoonful. Salt and pepper to your usual taste - I think potatoes crave a bit of S&P.<br />
<br />
Gently fold all the ingredients together and bake for 15 minutes on the high heat. At this point, I turned my oven to broil for another 10 to 15 minutes to get good caramelization of the honey on the potato edges.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rlB-uwlqx5I/TZTFidDkqUI/AAAAAAAAARc/Q-7DdDOXXUQ/s1600/rosemary+potatoes+047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-rlB-uwlqx5I/TZTFidDkqUI/AAAAAAAAARc/Q-7DdDOXXUQ/s320/rosemary+potatoes+047.JPG" width="320" /></a></div>Once, when visiting Thomas Jefferson's Monticello, I noticed potted rosemary plants by the front door. The guide commented that as ladies' skirts brushed the plants, their lovely fragrance was released into the air. Right now, my house smells better than that and even though nothing's changed, I've made it through Thursday and I hope you do the same.♥</div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com1tag:blogger.com,1999:blog-1698815561975258169.post-69882537730062586852011-03-24T21:38:00.002-04:002011-03-24T23:45:11.433-04:00Sunny Citrus Cookies<div dir="ltr" style="text-align: left;" trbidi="on"><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;"><a href="https://lh5.googleusercontent.com/-yuvke7NyvP4/TYvxcUwoOyI/AAAAAAAAARQ/QzTiGc7ETO8/s1600/March+2011+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-yuvke7NyvP4/TYvxcUwoOyI/AAAAAAAAARQ/QzTiGc7ETO8/s400/March+2011+028.JPG" width="400" /></a></div>Being of the flexitarian persuasion, I am not automatically drawn to vegan recipes. In fact, some little voice in my head murmurs, "They took something out. And if I liked this recipe before, it can't be as good with something missing."<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-89sohxTx4cs/TYvmXmWYU6I/AAAAAAAAARA/kfpjt9krH1Q/s1600/citrus+cookies+127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://lh6.googleusercontent.com/-89sohxTx4cs/TYvmXmWYU6I/AAAAAAAAARA/kfpjt9krH1Q/s400/citrus+cookies+127.JPG" width="400" /></a></div>Well, these cookies are every bit as good without the egg and butter. And they're versatile. Use whatever citrus you have on hand. My favorite is lime but I also love margaritas. Orange is good, lemon is lovely.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-gDSZ36J7xgU/TYvmJjaLu7I/AAAAAAAAAQw/Ld4mxfOwre0/s1600/citrus+cookies+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-gDSZ36J7xgU/TYvmJjaLu7I/AAAAAAAAAQw/Ld4mxfOwre0/s400/citrus+cookies+036.JPG" width="400" /></a></div>As a child, did you like SweeTarts, Sour Bites, Lemon Drops, Spree and Smarties? Well, join the club. These cookies are for grownup us.<br />
<br />
The original recipe is Martha Stewart's. The vegan adaptation is mine and grew out of the need to develop such offerings for my bakery employer. But people bought them (and continue to do so) because they're just plain good. In fact, we could hardly keep up with demand.<br />
<br />
Glazed Citrus Cookies Recipe (with vegan options)<br />
2 C all-purpose flour<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 Tbsp lemon zest<br />
1/2 C butter or vegetable margarine like Smart Balance<br />
1 C sugar<br />
1 large egg or, in a 1/4 C measure, place 3 tsp soy milk and fill remainder with vegetable oil<br />
2 Tbsp lemon juice<br />
1 tsp vanilla extract<br />
<br />
Preheat oven to 350. In medium bowl, whisk together flour, soda, salt and lemon zest.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-xg5AbYn5RbU/TYvmNsKfY9I/AAAAAAAAAQ0/c1i3ffAAWu0/s1600/citrus+cookies+056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-xg5AbYn5RbU/TYvmNsKfY9I/AAAAAAAAAQ0/c1i3ffAAWu0/s400/citrus+cookies+056.JPG" width="400" /></a></div>In bowl of mixer, cream butter/vegetable margarine and add sugar, beating until fluffy. Add egg or substitute mixture, vanilla and lemon juice and mix until combined. On low speed, add in flour mixture. Drop dough by rounded teaspoons onto 2 baking sheets - I get 2 dozen of this size.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-ehlfZ2QPZe4/TYvmVpWQQ-I/AAAAAAAAAQ8/Tqh6xmbrQkA/s1600/citrus+cookies+095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-ehlfZ2QPZe4/TYvmVpWQQ-I/AAAAAAAAAQ8/Tqh6xmbrQkA/s400/citrus+cookies+095.JPG" width="400" /></a></div>Bake 15 to 20 minutes, until edges begin to brown, rotating pans at the halfway point. The vegan version will be slightly flatter, with butter, a bit taller. Cool for 2 minutes and transfer to wire rack. When cool to the touch, mix glaze below and brush or drizzle over.<br />
<br />
1 C powdered sugar<br />
zest and juice of 1 lemon<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-ZBTZS2LGMF8/TYvmbBbThWI/AAAAAAAAARE/Zb_4-iWlMao/s1600/citrus+cookies+130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-ZBTZS2LGMF8/TYvmbBbThWI/AAAAAAAAARE/Zb_4-iWlMao/s400/citrus+cookies+130.JPG" width="400" /></a></div>Happy Spring!</div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com0tag:blogger.com,1999:blog-1698815561975258169.post-7591259348911925312011-03-16T13:52:00.004-04:002011-03-16T17:23:29.673-04:00Shortbread Shamrocks with Green Tea Icing<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-_s3qsq9p238/TYDu46A2jKI/AAAAAAAAAQc/DR7fIiP1WFY/s1600/shortbread+shamrocks+060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-_s3qsq9p238/TYDu46A2jKI/AAAAAAAAAQc/DR7fIiP1WFY/s400/shortbread+shamrocks+060.JPG" width="400" /></a></div>This seems like a good week for keeping things simple. With only five ingredients and a couple of steps, shortbread cookies make up for those relationships where you did all the work.<br />
<br />
Shortbread Recipe<br />
<br />
1 cup butter<br />
3/4 cup powdered sugar, plus 1 cup for icing <br />
1 teaspoon vanilla extract <br />
2-1/2 cups plain flour<br />
<br />
green tea extract<br />
light corn syrup<br />
<br />
Preheat oven to 350. Cream butter in bowl of mixer, then add powdered sugar 1/4 cup at a time, continuing to mix on low speed until sugar is incorporated. Add vanilla and mix. Add flour, 1/2 cup at a time, again while gently mixing, only until ingredients are incorporated.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-L-L0KmhOvbk/TYD23azHrlI/AAAAAAAAAQo/jeHpZ-B7w94/s1600/shortbread+shamrocks+073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh5.googleusercontent.com/-L-L0KmhOvbk/TYD23azHrlI/AAAAAAAAAQo/jeHpZ-B7w94/s400/shortbread+shamrocks+073.JPG" width="400" /></a></div><br />
At this point, you can just press two rounds of dough onto a large baking sheet and cut into 8 wedges each to bake for 20 to 25 minutes. If you have a bit more energy and are craving shapes, roll out onto floured board to about 1/2" thickness and cut out. The buttery dough makes greasing your baking sheets unnecessary.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-WiTfvXMcoAk/TYD2pmDrg1I/AAAAAAAAAQk/Ew-jNvZdVIQ/s1600/shortbread+shamrocks+075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-WiTfvXMcoAk/TYD2pmDrg1I/AAAAAAAAAQk/Ew-jNvZdVIQ/s400/shortbread+shamrocks+075.JPG" width="400" /></a></div><br />
I baked my shamrocks for about 15 minutes, until the sides started to brown slightly, then cooled on a rack so they were ready for icing. Per my usual glossy ice, I added green tea concentrate (instead of milk) to a cup of powdered sugar until good spreading/drizzling consistency, then added a teaspoon of light corn syrup for shine. Drizzle this over cooled cookies. Now, what do you take in your tea?<br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com1tag:blogger.com,1999:blog-1698815561975258169.post-77224507961002629992011-03-11T13:48:00.000-05:002011-03-11T13:48:27.341-05:00Tuscan White Bean and Kale Soup.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-gAL9ZicRIQA/TXpoEBuhabI/AAAAAAAAAQQ/aekAMkIby2M/s1600/croutons+Tuscan+white+bean+and+kale+soup+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-gAL9ZicRIQA/TXpoEBuhabI/AAAAAAAAAQQ/aekAMkIby2M/s400/croutons+Tuscan+white+bean+and+kale+soup+019.JPG" width="400" /></a></div><br />
I love this soup and it loves me back, which is why I chose the recipe to demonstrate for folks attending the Living with Diabetes Expo in Salem, Virginia, this Saturday.<br />
<br />
It would be nice if all I ate was brioche tartine or heart-shaped cookies or chocolate cobbler, but the reality for me and my family is a whole lotta metabolic syndrome. Our family food culture, like a lot of those in this region, is heavy on carbohydrates, white flour, white sugar and all the things that lead to insulin resistance and eventually, type 2 diabetes. It's an uphill battle to change that culture, but one we continue to pursue, always looking and trying new recipes that will lure us away from those go-to favorites.<br />
<br />
My personal goal is to change what I crave, to find foods that nourish but are so tasty, they become the first thing I think of when asking myself what I want for dinner. It takes solid research to learn about things like the glycemic index and well-balanced meals, what to leave in, what to take out. But it's totally worth it. Once you understand nutritional value, then you start looking for what appeals to you, within these guidelines. This warming soup is one of the rewards of my search. Not feeling yucky after a meal - that's another - along with living longer and not being dependent on drugs to metabolize my intake.<br />
<br />
There are a lot of versions of this recipe out there. You'll find them with carrots, celery, and probably things you'd add that I wouldn't. Additionally, after I've eaten this soup for a day or two, I'll change it up and serve it as a bruschetta.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>If you like bruschetta, or croutons on your soup, this whole grain ciabatta makes a happy healthy choice - I just substituted whole wheat flour and 7-grain cereal for half the bread flour. Remember, you really do need the nutrients in whole grains, so don't cut them out.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-GuxaVHfkJjo/TXpnHBnNMnI/AAAAAAAAAQI/f_26B6Ael4Q/s1600/whole+grain+ciabatta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-GuxaVHfkJjo/TXpnHBnNMnI/AAAAAAAAAQI/f_26B6Ael4Q/s320/whole+grain+ciabatta.JPG" width="320" /></a></div>Do you have a favorite leafy green vegetable? By all means, things like collards, chard, spinach will do just fine. Same with the beans - I like the creaminess of cannellini, but Michigan navy beans and great Northerns do the job nicely.<br />
<div style="color: black; font-family: inherit;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Recipe for Tuscan White Bean and Kale Soup</span><br />
<span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">Ingredients:</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><br />
</div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">2 T. olive oil</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">1 onion, chopped</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">1 t. minced garlic</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><br />
</div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">1 pound fresh kale, stalks removed, roughly chopped</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">2 cans cannellini or other white beans, drained</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><br />
</div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">32 oz. carton of low-sodium vegetable or chicken broth</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><br />
</div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">Salt and pepper to taste</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">Parmesan or Asiago cheese</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><br />
</div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">Directions:</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><br />
</div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">Heat the olive oil in a Dutch oven or stock pot over medium heat. Add onion and garlic and sweat until the onion is translucent and softened.</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><br />
</div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">Add kale to the pot and cover, letting it wilt – approximately 5 to 10 minutes – stirring to prevent sticking.</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><br />
</div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">When kale has reduced to about half its volume, add in beans and broth, plus heel of Parmesan for extra flavor. Salt and pepper to taste, if desired. Cover, reduce heat and let simmer until kale is tender – approximately 20 minutes.</span></div><div class="MsoNormal" style="color: black; font-family: inherit;"><br />
</div><div class="MsoNormal" style="color: black; font-family: inherit;"><span style="font-size: small;">Ladle into soup bowls, add croutons, shave cheese over top and drizzle olive oil to finish. This makes four generous servings.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-p4f7dfTWPCU/TXpsoBiuvEI/AAAAAAAAAQY/uBA1WN5Gabk/s1600/Tuscan+white+bean+and+kale+soup+021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/-p4f7dfTWPCU/TXpsoBiuvEI/AAAAAAAAAQY/uBA1WN5Gabk/s320/Tuscan+white+bean+and+kale+soup+021.JPG" width="320" /></a></div>Now, I don't know about you, but where I most often get into trouble is dessert cravings. I'll have a lovely, filling and nutritious dinner, feel pretty good, and if there's a Krispy Kreme box on the counter, I'm helpless. BUT, that does not have to be the case. With a bit of pantry planning, you can have this:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-gZRF2uA4EbQ/TXpSW2lQ7uI/AAAAAAAAAQA/OEZ3RUaRyfw/s1600/Grilled+peaches+with+meringue.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-gZRF2uA4EbQ/TXpSW2lQ7uI/AAAAAAAAAQA/OEZ3RUaRyfw/s400/Grilled+peaches+with+meringue.JPG" width="400" /></a></div>Peach halves, caramelized in a grill pan, served with crumbled meringues. Shocking, right? Just a bit of research reveals that one large peach has about 60 calories and 15 grams of carbs. These vanilla meringues from Cooking Light magazine weigh in at a skimpy 13 calories each with 3 grams of carbohydrate and NO fat. Insane, yes? Insanely good!<br />
<br />
<span style="font-size: small;">If you're in the area or would like more information on Living with Diabetes, here's a link to Saturday's event:</span><br />
<span style="font-size: small;"><a href="http://livingwithdiabetesvirginia.com/">http://livingwithdiabetesvirginia.com/</a> </span><br />
<span style="font-size: small;"> </span></div></div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com2tag:blogger.com,1999:blog-1698815561975258169.post-34814730116934282112011-03-08T15:36:00.005-05:002011-03-08T22:16:47.444-05:00Country Ham and Cheddar Tartine with French Hot Chocolate.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-54Fs3FPFrtI/TXaFjqRiGnI/AAAAAAAAAPk/BvOn2yycDs4/s1600/French+chocolate+Eiffel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-54Fs3FPFrtI/TXaFjqRiGnI/AAAAAAAAAPk/BvOn2yycDs4/s400/French+chocolate+Eiffel.JPG" width="400" /></a></div>I bet you thought baguettes were only good the day you bought them, all hot and crusty. <i>Mais non!</i> I made baguettes over the weekend, today is Fat Tuesday, and I've got some leftover French bread that's still pretty nice because I bagged the extra and stored it in the fridge.<br />
<br />
A tartine is simply the French version of an open-face sandwich. Last week, on an orange and chocolate tear, I made one with brioche, orange jam and Nutella. It was mighty good.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-h-p7Pza_9Sw/TXaHHzJn25I/AAAAAAAAAPo/fyQjsVo_EPQ/s1600/tartine+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/-h-p7Pza_9Sw/TXaHHzJn25I/AAAAAAAAAPo/fyQjsVo_EPQ/s320/tartine+014.JPG" width="320" /></a></div>For my savory tartine, the process was much the same.<br />
<br />
Except the ingredients were:<br />
baguette <br />
1 red onion, caramelized <br />
1 thin slice of country ham<br />
a good quality cheddar<br />
honey mustard<br />
<br />
Caramelized onions are a good thing to keep around - they're easy and add a lot of flavor. Cut one medium red onion into rings and sautee in a tablespoon of olive oil or half oil and half butter. Throw in some ground black pepper, sage and a bit of salt and stir while they go translucent over medium heat. Let them go another 15 minutes and you've got a sweet, savory sandwich or meat accompaniment.<br />
<br />
My leftover baguette was big, so I only used half, slicing it longways and using only the bottom half of that. I toasted the crusty side first, for crispness, then buttered the bready top half and broiled that just a bit.<br />
<br />
While the baguette was toasting, I cooked the country ham with a bit of water in my sautee pan. When the baguette half was toasted, I plated it and applied one of my secret pleasures.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-V_p8DSXzd0w/TXaKbZjYSYI/AAAAAAAAAPs/JzOcyy8KbSE/s1600/Mardi+Gras+tartine+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-V_p8DSXzd0w/TXaKbZjYSYI/AAAAAAAAAPs/JzOcyy8KbSE/s320/Mardi+Gras+tartine+003.JPG" width="320" /></a></div>I know. I know. Don't judge. Look at those happy honeybees on the label!<br />
<br />
Next, the caramelized onions, country ham and several slices of serious cheddar (today it was Boar's Head). I slid this back under the broiler to melt the cheese into the ham and generally warm everything back up. <i>Et voila</i> - salty, savory, tangy and sweet!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-qfXZ3xsaCXk/TXaLlfRf1wI/AAAAAAAAAPw/Dq9H2A4Dz5o/s1600/ham+tartine+closeup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-qfXZ3xsaCXk/TXaLlfRf1wI/AAAAAAAAAPw/Dq9H2A4Dz5o/s400/ham+tartine+closeup.JPG" width="400" /></a></div>Now the only thing missing was something decadent to wash it down. Enter my friend Carol and her amazing French Chocolate recipe. I refer you to her witty and delicious blog --<br />
Cambria Cooks at <a href="http://www.calindstrom.com/cambriacooks/2010/08/05/beverage-french-chocolate/">http://www.calindstrom.com/cambriacooks/2010/08/05/beverage-french-chocolate/</a>, but the recipe goes like this:<br />
<br />
Ingredients:<br />
2 1/2 squares Baker’s unsweetened chocolate, cut in pieces<br />
1/2 cup water<br />
3/4 cup sugar<br />
Dash of salt<br />
1/2 cup cream, whipped<br />
6 cups of hot milk<br />
Directions:<br />
Combine water and chocolate and cook over low flame until smooth, stirring constantly for about four minutes. Add sugar and salt; continue to cook stirring until thick for about four minutes longer. Cool. Whip cream. Fold chocolate mixture into cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-0NTP2LO7yZ0/TXaN6kz-swI/AAAAAAAAAP0/5-7MOzQjYYk/s1600/tartine+and+chocolate+032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh3.googleusercontent.com/-0NTP2LO7yZ0/TXaN6kz-swI/AAAAAAAAAP0/5-7MOzQjYYk/s320/tartine+and+chocolate+032.JPG" width="320" /></a></div>(Try to keep from licking the bowl until after you're done.)<br />
Put two heaping tablespoons of mixture in a mug. For a bit of flare, add a peppermint stick as a stirrer. Chocolate mix can be doubled or tripled easily for larger gatherings. The chocolate mix can also be made the day before and stored in the refrigerator for use, in a covered container.<br />
<br />
Thanks, Carol!<br />
<br />
This is the creamiest, most decadent hot chocolate I've ever had and really, not much trouble to prepare when you consider how many servings it yields.<br />
<br />
Now, if you'll excuse me, with dinner and chocolate out of the way, I've got a date with Dennis Quaid.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-NvwobspuMxc/TXaZvO0ti2I/AAAAAAAAAP8/LRQlD6_UUIo/s1600/Big+Easy+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-NvwobspuMxc/TXaZvO0ti2I/AAAAAAAAAP8/LRQlD6_UUIo/s320/Big+Easy+003.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
</div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com0tag:blogger.com,1999:blog-1698815561975258169.post-18816811379421544612011-03-03T21:32:00.003-05:002011-03-06T08:20:41.646-05:00Mardi Gras and muffalettas. A guest post by somebody who might be related to me.<div dir="ltr" style="text-align: left;" trbidi="on">If you're a mom, sometimes you might pretend that there are certain things your offspring would never do. Here is one:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-I0kXS0xobmM/TW6rJ85lGjI/AAAAAAAAAO8/-ESRHEJ5UgM/s1600/Tyler+chopper+jump.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://lh3.googleusercontent.com/-I0kXS0xobmM/TW6rJ85lGjI/AAAAAAAAAO8/-ESRHEJ5UgM/s400/Tyler+chopper+jump.jpg" width="400" /></a></div>That's my son on the right.<br />
<br />
Here is another:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-yeHqtsgr3wY/TW6sopOKkTI/AAAAAAAAAPA/nmXdJGdcq3w/s1600/Tyler+firefight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-yeHqtsgr3wY/TW6sopOKkTI/AAAAAAAAAPA/nmXdJGdcq3w/s400/Tyler+firefight.jpg" width="400" /></a></div>Oh, I could go on.<br />
<br />
But that'd just keep me awake all night. Instead, I'll let guest baker, Tyler Speaks, tell you about himself and his amazing muffaletta.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-dQfL4L8c-Bo/TW6upIjvA2I/AAAAAAAAAPI/YOUSzjPQJd8/s1600/muffaletta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-dQfL4L8c-Bo/TW6upIjvA2I/AAAAAAAAAPI/YOUSzjPQJd8/s400/muffaletta.jpg" width="400" /></a></div><br />
<br />
<div class="MsoNormal"><b>Guest Muff’n</b></div><div class="MsoNormal">Hello internets. Hello Mom and Leo.</div><div class="MsoNormal">Let me preface with a bit about myself. I envisioned myself at age 24 with a fancy degree, 5,000+ skydives and a steady flock of babes. One of those wishes has come true. Anyways, a steady grasp of travel and cuisine in America is never something I thought I would be an expert on, but for the first time in my life I am ready to share some knowledge with them internets.</div><div class="MsoNormal">Truthfully, I never really cared for New Orleans. I like jazz, but not when homeless people blast it in my grill. I like culture and beignets, but not underwater. I like interfacing with the local populace, but not at knifepoint. Also, my roommate is a Saints fan. He loves to let you know it. I brought two things back from New Orleans: MRSA and a love of Cajun cuisine. I will share ONE of these things with you now.</div><div class="MsoNormal">I don’t really even get why this is a Cajun dish, it seems more Italian or something fruity to me. It is, however, one of the few things that brings me joy in this bleak world and is as much fun to make as it is to consume.</div><div class="MsoNormal">I’ve tried a few recipes from different spots on this muffaletta (hereon referred to as “muff”) and my favorite is one I got from my drunken Saints-obsessed roommate. I think he got it from The Central Grocery or something like that in the French Quarter. Anyshways, it’s pretty straightforward: Get a loaf. Get some meat and cheese. Make an olive salad. Combine. More info you ask? Here we are:</div><div class="MsoNormal"><u>Olive Salad:</u></div><div class="MsoNormal">2/3 cup green olives, coarsely chopped</div><div class="MsoNormal">2/3 cup black olive, coarsely chopped</div><div class="MsoNormal">1/4 cup chopped pimientos</div><div class="MsoNormal">3 cloves garlic, finely minced</div><div class="MsoNormal">1 Tbsp. capers</div><div class="MsoNormal">1 metric ton of chopped parsley</div><div class="MsoNormal">1 tsp oregano</div><div class="MsoNormal">1/4 tsp black pepper</div><div class="MsoNormal">1/2 cup olive oil</div><div class="MsoNormal">Mix all those ingredients together and cover. Marinate in fridge.</div><div class="MsoNormal"><u>Muff:</u></div><div class="MsoNormal">1 lg round loaf bread (Italian or whatever)</div><div class="MsoNormal">1/3 lb thin sliced salami</div><div class="MsoNormal">1/3 lb thin sliced ham</div><div class="MsoNormal">1/3 lb thin sliced provolone cheese</div><div class="MsoNormal">olive salad</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Once the olive salad is mixed together you let it marinate in the fridge for at least a few hours. Probably no more than 24 hours or it gets greazy. Also, put this stuff in a mason jar if you don’t want your fridge to smell like the entire country of Greece condensed into a mixing bowl. </div><div class="MsoNormal">Ah, the bread. This is my favorite because I really enjoy baking. It really tickles the chemist in me and is a good substitute when the labs are closed (or class gets skipped). Basically, you can buy any big ole round loaf you want, but if you really wanna make an impression on the babes/dudes then make your own bread. Personally, I prefer a nice olive sourdough. Get the bread however you want.</div><div class="MsoNormal"><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://lh6.googleusercontent.com/-VAtksSArXQM/TW63r1-8I4I/AAAAAAAAAPM/iJIysiHb_og/s1600/Tyler+sourdough.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://lh6.googleusercontent.com/-VAtksSArXQM/TW63r1-8I4I/AAAAAAAAAPM/iJIysiHb_og/s400/Tyler+sourdough.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tyler's sourdough w/o olives</td></tr>
</tbody></table><br />
So, your bread is fresh out the oven and olive salad has been stewing overnight. To prepare the bread, slice the top of the round loaf about an inch or so and remove it, like a hat. Cut a circle and hollow out the inside, leaving a sturdy wall on the sides and the bottom. This is hard for me to describe for some reason, just Google it or something. Once bread victory has been achieved, brush a thin layer of olive oil on the inside bottom of the hollow loaf. Next grab some meats and layer them. Add the cheese at the top and cover the whole shebang with a thick spread of olive salad. Everything should pretty much be bursting out the top of the loaf. Put the top of the bread back on and cut in half and serve. If you like it hot (some like it hot), then shove it in a 400 degree oven for a few minutes. The original recipe says to serve this dish with root beer to be authentic. I say serve with actual beer. A heavy one.</div><div class="MsoNormal">Hope you enjoy preparing and serving this as much as I do. It has been a pleasure guest-writing here and maybe I can do it again soon. Maybe a report on the fabulous dishes of Afghanistan next. Probably not. </div><div class="MsoNormal">P.S.: I am single, moderately attractive (most would say 7) and am pretty good at various skills. Also, well read. And I travel. Cheers everyone!!</div></div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com7tag:blogger.com,1999:blog-1698815561975258169.post-20305848383526199332011-02-26T12:10:00.001-05:002011-03-01T15:25:48.903-05:00Orange vanilla scones.<div dir="ltr" style="text-align: left;" trbidi="on">I don't know if it's their resemblance to biscuits, their versatility, or because one line of my ancestry is from the British Isles, but I <i>really love scones</i>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-q9o9Tzxjhug/TWkr2vCE35I/AAAAAAAAAJ8/fVZWwyoWrwI/s1600/orange+scones+060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-q9o9Tzxjhug/TWkr2vCE35I/AAAAAAAAAJ8/fVZWwyoWrwI/s400/orange+scones+060.JPG" width="400" /></a></div>And today, because I totally reorganized my kitchen yesterday, I felt like a treat. This recipe for Orange Cream Scones originated in Tea Time magazine. The addition of actual fruit and the taste of vanilla was my idea. Obviously, these little guys came from a can and were left over from a salad, but when I have a Tangelo or navel orange in the fridge, it's pretty awesome to use the fresh segments, zest and juice. To this, you could also add chocolate chips and, I'm guessing, be pretty satisfied.<br />
<br />
Speaking of satisfied, something else orange, as well:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-wm8C2ElH_VA/TWkzJqD4w7I/AAAAAAAAAKE/XOZiRiEgnbw/s1600/orange+cat.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-wm8C2ElH_VA/TWkzJqD4w7I/AAAAAAAAAKE/XOZiRiEgnbw/s400/orange+cat.JPG" width="400" /></a></div>On a recent trip to Asheville, North Carolina, I found powdered vanilla bean at The Spice and Tea Exchange and will likely be putting it in everything from now on, so be warned. My research says it's nice to use when you don't want to add liquid to a recipe and that it retains flavor, which is sometimes evaporated out of vanilla extract in baking. The recommended conversion is to use half as much powder as extract.<br />
<br />
Recipe for Orange Cream Scones<br />
<br />
2-1/2 C. all-purpose flour<br />
1/2 C. plus 2 T. sugar, divided<br />
2 t. baking powder<br />
1/2 t. salt<br />
1/2 C. butter, cut into pieces<br />
1 T. orange zest<br />
1/2 C. mandarin oranges, drained well<br />
1/2 t. vanilla powder<br />
2/3 to 3/4 C. heavy cream<br />
2 T. orange juice<br />
<br />
Preheat oven to 375. Line baking sheet with parchment. In large bowl combine dry ingredients including vanilla and orange zest. In a measuring cup, I first add the orange juice, then enough cream to make 3/4 of a cup. You may need less, depending on how juicy the oranges are. Let this wait while you cut the butter pieces into the flour mixture.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-7QB-SclmStk/TWkgL8FtWHI/AAAAAAAAAJo/IIuyZhiSLJ4/s1600/scones+cut+in+butter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-7QB-SclmStk/TWkgL8FtWHI/AAAAAAAAAJo/IIuyZhiSLJ4/s400/scones+cut+in+butter.JPG" width="400" /></a></div>Sometimes a pastry blender works best to break up the initial chunks, and then just rub the butter bits between your thumb and other fingers until all is crumbly. Add the cream mixture to the dry mix and stir gently with a fork just until incorporated, adding the orange pieces last.<br />
<br />
This is another time that I heavily flour my cutting surface. Because of the oranges, this recipe tends towards moisture and you'll probably want to knead just a little to be able to shape and cut the dough. Make whatever shape you like. Today, I made big wedges.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-AuQr9u_raqk/TWkhVkZTHSI/AAAAAAAAAJs/UDqCRl8mTsg/s1600/scone+wedges+cut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-AuQr9u_raqk/TWkhVkZTHSI/AAAAAAAAAJs/UDqCRl8mTsg/s400/scone+wedges+cut.JPG" width="400" /></a></div>Sometimes I use a round biscuit cutter (or just a glass) or one with scalloped edges to be fancy, or cut into squares with a knife. If you're expecting Camilla and Charles for tea, you may want to read some other blogs. These orange-y, flaky scones are for <i>you </i>and people you <i>love</i>, because they <i>taste good</i>. Place them on the baking sheet and brush tops with the extra cream and sprinkle with sugar before placing in oven.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-fMhFsf95VBM/TWkiGQbllAI/AAAAAAAAAJw/XQ1uSpufstQ/s1600/scone+wedges.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/-fMhFsf95VBM/TWkiGQbllAI/AAAAAAAAAJw/XQ1uSpufstQ/s400/scone+wedges.JPG" width="400" /></a></div>The original recipe instructs to bake for 18 to 20 minutes; perhaps because of the added fruit, mine took more like 25 minutes. Just keep an eye on them. When lightly browned, remove from oven.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-1gr8eCnfctQ/TWkjAHcAT3I/AAAAAAAAAJ0/BgxRCsDf9PE/s1600/orange+scones+029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-1gr8eCnfctQ/TWkjAHcAT3I/AAAAAAAAAJ0/BgxRCsDf9PE/s400/orange+scones+029.JPG" width="400" /></a></div>Hopefully, you've got the coffee made.<br />
<br />
I like mine with the Sunday paper, or outside, if the sun is shining.<br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com9tag:blogger.com,1999:blog-1698815561975258169.post-34931602210254759762011-02-21T08:11:00.002-05:002011-02-22T11:43:47.962-05:00Ciabatta amore. Finally.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YJbp17u6tFw/TV_b68y0UZI/AAAAAAAAAIw/gAxzyzBAEG0/s1600/backlit+ciabatta+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-YJbp17u6tFw/TV_b68y0UZI/AAAAAAAAAIw/gAxzyzBAEG0/s320/backlit+ciabatta+slice.JPG" width="320" /></a></div><br />
There's something about rising at 4:00 a.m. and making your way down dimly lit streets to start baking bread before anybody else has even thought of getting up and going to work. There's also a rhythm to bakery life - the groan of rotating ovens coming to life, the metallic clank of measuring cups against mixing bowls and the slow, eventual filling of the air with the best aromas known to humankind - yeast and coffee.<br />
<br />
There's also the occasional Frenchman who drops by to instruct you on the perfect baguette:<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;"><a href="http://3.bp.blogspot.com/-szfYfxzdUMo/TWFBI3mYeaI/AAAAAAAAAJM/R6UhrCC0H20/s1600/Jean+Michel+and+me.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="http://3.bp.blogspot.com/-szfYfxzdUMo/TWFBI3mYeaI/AAAAAAAAAJM/R6UhrCC0H20/s320/Jean+Michel+and+me.jpg" width="320" /></a></div>I loved every aspect of bread and cake baking, every ingredient, every recipe. Except one. Okay, maybe two, counting the dreaded holiday tea ring, but don't look for that recipe here. Because of its wet, sloppy, impossible-to-form dough, I did not love ciabatta. It was the only bread that had to be poured out of its rising bucket "into a rectangle" that could then be cut into 16 similarly sized loaves. Right. Who can't pour a perfect rectangle of gooey dough?<br />
<br />
Now that I bake mostly for myself, my friends and family, and the occasional client, I've learned to love ciabatta. This love did not come easily. It came after months of my parents' insistence that Kroger ciabatta was their favorite bread. It made the best toast, they exclaimed. Toast? How can you make toast with a 1-1/2 inch tall slice of bread? Much less, a sandwich. Initially, their comments just fueled my dislike. Until one day, when they pushed a buttery, crunchy piece of toasted ciabatta into the hand that wasn't holding my coffee and I gave it a try. Like an English muffin, there seemed to be flavor (and by that, I mean melted butter) in all the holes, but with a decidedly Italian essence that comes from baking with olive oil. So began my search for a ciabatta recipe I could work with - not prohibitively gooey, with that great Mediterranean flavor, that baked up crunchy and airy. After much trial and error with flavor and texture, the one below, from Gourmet magazine's March 1998 issue, is dependable and immediately replaced my parents' store-bought product. Start this bread 18 to 24 hours before you want it to come out of the oven. The sponge stands 12 to 24 hours. The first rise of the dough in the bowl will take about 2 hours and the second rise of the shaped bread, maybe 1-1/2 hours. Bake time is 25 to 30 minutes.<br />
<br />
CIABATTA RECIPE<br />
For the sponge:<br />
1/4 tsp. yeast<br />
1 C. room-temperature water (add more if it's stiff - flour and weather can affect this)<br />
2 C. bread flour (if all you have is all-purpose, use it)<br />
<br />
I mix this part in a piece of crockery that came with a lid, from Big Lots for $3. It lets the sponge breathe without drying out and has just enough room for the rise. Let rise for 12 to 24 hours, depending on your schedule - 12 is enough but 24 won't hurt it. The yeast does not need warm water to activate - the long, slow fermentation process is what gives the bread its wonderful airy texture.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eSvGVQAh00k/TVav_rxnjiI/AAAAAAAAAII/QCfu-1jnb4s/s1600/ciabatta+sponge+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-eSvGVQAh00k/TVav_rxnjiI/AAAAAAAAAII/QCfu-1jnb4s/s320/ciabatta+sponge+blog.JPG" width="320" /></a></div><br />
For the bread:<br />
1 tsp. yeast<br />
4 T. warm milk (105-115 F)<br />
1-1/3 C. room-temperature water (see below for adjustments)<br />
2 T. olive oil<br />
4 C. bread flour (again, I've used all-purpose when I had to)<br />
1 T. salt<br />
<br />
When the sponge is ready, place it with remaining ingredients in moderately powerful stand mixer with dough hook. (Or put it on a floured surface and dig in, but do not scoff at my Kitchenaid - we'll see what your rotator cuff has to say in 10 years.) Knead for at least 7 minutes to develop the gluten, and up to 10 minutes to incorporate all ingredients into a smooth, sticky dough. As you can see, this dough does not ever cling entirely to the hook. If it does, it's too stiff. It's important that any needed additional water be added early on, before any hard balls of dry or oily dough can form. If this happens, just crank the mixer up to the third or fourth power setting and let it go. When you see ciabatta start flinging dough from the hook to the sides and don't see any lumps, it's happy again.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lbrGq5BSPmo/TVawJhBfdrI/AAAAAAAAAIM/H5v3_NZFLm4/s1600/ciabatta+dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-lbrGq5BSPmo/TVawJhBfdrI/AAAAAAAAAIM/H5v3_NZFLm4/s320/ciabatta+dough.JPG" width="320" /></a></div>As with the sponge, the secret to ciabatta's chewy texture is in the gas bubbles that form with a slow rise - allow at least 2 hours. On this day, my house was not overly warm so I left the dough for 4 hours.<br />
<br />
It will be gooier than when it went in to rise, so LIBERALLY flour your counter or cutting board surface. This is not a bread to make in a square foot of workspace. It likes to spread and it likes to stick. So again, LIBERALLY flour that surface. If you greased the bowl plenty, you'll still have to help the dough out into its approximation of a rectangle. This recipe makes 2 loaves, so once it's on the counter, use floured fingers to push the sides into shape. Sprinkle the top with flour to further form the dough. A bench scraper comes in very handy here, as well. Use it to push the sides of the dough, but most importantly, it's great to then cut the rectangle roughly in half.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9lnRwIn_rlU/TV7jdFQ5L0I/AAAAAAAAAIk/STO6ghotdbE/s1600/divided+ciabatta+dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-9lnRwIn_rlU/TV7jdFQ5L0I/AAAAAAAAAIk/STO6ghotdbE/s320/divided+ciabatta+dough.JPG" width="320" /></a></div>Again, with floured hands, lift each loaf, sliding fingers underneath the ends to gently pry up and over to the parchment-lined baking sheet. I have stones on one rack of my oven and therefore place my loaves on parchment paper on the back of the baking sheet and when risen, slide them onto the hot baking stones for an even crisper crust. If you're brave or bored, feel free to try this, but make it the easy way at first so you can learn the other aspects without stress.<br />
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This is a "hearth bread" and therefore likes a hot oven. Preheat to 425 and bake for 20 to 25 minutes, letting the crust get nice and brown and caramelized. Having no resistance, I always cut into one loaf immediately. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_BcNeO5-h6U/TV_cPdTynDI/AAAAAAAAAI0/9nmGrYxl7xQ/s1600/ciabatta+baked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-_BcNeO5-h6U/TV_cPdTynDI/AAAAAAAAAI0/9nmGrYxl7xQ/s320/ciabatta+baked.JPG" width="320" /></a></div>Later, when your loaves are nice and cooled and easily sliced, again with a sharp, serrated bread knife, use them for extra-special toast (2 slices per slot, it turns out), or bruschetta, or any kind of sandwich that supports a crusty full-bodied bread. I like mine with braised kale and Asiago cheese, under the broiler for a minute.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-k295bme8FEw/TV_g4EXdztI/AAAAAAAAAI4/GsEaGWAtvXY/s1600/ciabatta+kale+bruschetta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-k295bme8FEw/TV_g4EXdztI/AAAAAAAAAI4/GsEaGWAtvXY/s320/ciabatta+kale+bruschetta.JPG" width="320" /></a></div>Oh, did I mention that ciabatta makes excellent croutons? Toss with melted butter, salt, pepper and garlic powder and broil to crispy goodness, then throw some on your next bowl of soup.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NqPNAGlJ_iI/TV_g6OXod_I/AAAAAAAAAI8/MpJ7u4JG5WU/s1600/ciabatta+soup+croutons.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-NqPNAGlJ_iI/TV_g6OXod_I/AAAAAAAAAI8/MpJ7u4JG5WU/s320/ciabatta+soup+croutons.JPG" width="320" /></a></div>Another personal favorite and late-night guilty pleasure, inspired by Giada De Laurentiis, is Nutella between 2 slices of ciabatta and grilled in the pan with a touch of olive oil. A slightly more substantial version is brie and dark chocolate on ciabatta, either grilled or pressed into a panini. It's sweet and savory and buttery and, well, what are you waiting for?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-C50Wg4Pvm70/TV_mOJvstQI/AAAAAAAAAJA/Teo0lK_QQdw/s1600/brie+chocolate+ciabatta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-C50Wg4Pvm70/TV_mOJvstQI/AAAAAAAAAJA/Teo0lK_QQdw/s320/brie+chocolate+ciabatta.JPG" width="320" /></a></div><br />
</div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com6tag:blogger.com,1999:blog-1698815561975258169.post-2476904194917634252011-02-11T10:23:00.007-05:002011-03-01T15:27:47.053-05:00Valentine biscuits, y'all.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-poiNfJ3gBnw/TVVMMDkMxTI/AAAAAAAAAHs/OUzx6m4XJ-0/s1600/Valentine+biscuits+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="http://1.bp.blogspot.com/-poiNfJ3gBnw/TVVMMDkMxTI/AAAAAAAAAHs/OUzx6m4XJ-0/s320/Valentine+biscuits+003.JPG" width="320" /></a></div>A lot of people seem to think there's a secret to making good biscuits. <strike>Yankees </strike>A lot of others probably never gave it a thought. For me, there was always a bit of mystique because my mother's biscuits are <i>so good</i>.<br />
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In my twenties and married, I finally got up the courage to try my hand. She gave me the recipe, told me how she made them and I bravely assembled my ingredients.. I rolled out my dough, cut nice circles, loaded the oven and waited. The results were decidedly underwhelming. Nothing like my mother's fluffy, mile-high, cat head biscuits, so called by her slightly older brother, my uncle Ben. I tried a number of times more over the years, always with the same flat, dry, crunchy results. I even used what she claimed to be the secret to husband-catching biscuits - Virginia's Best self-rising flour, milled only 15 minutes from my house and the freshest product available in the Blue Ridge. I did not do them proud.<br />
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Unwilling to accept my failure at this most basic of Southern recipes, one Christmas, I finally caught my mother in the kitchen, about to make the biscuits. Well, she measured everything just as she'd told me (the usual culprit when my recipes don't meet expectations). But then I noticed two very distinct differences in our technique.<br />
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One, after only a couple of turns at kneading the dough on the counter, she very gently patted it into a circle, almost reverently, so as not to toughen it texture. And two - this is the big one - the dough she was cutting out was almost an inch thick. Duh! It seems that if you want tall biscuits, you have to cut them out that way. My embarrassment at missing this important detail was easily overshadowed by my delight at having discovered her secret!<br />
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Below is her recipe and if you have any doubts at all about your ability to re-create it, be assured that if she can teach my pa (he's from New York) to make biscuits so good that their B&B guests don't know the difference, yours will not be shabby. Pay no attention to the abundance of cheese and green onion I added for today's breakfast, unless you like that sort of thing. <br />
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Biscuit ingredients:<br />
2 C. Virginia's Best Self Rising flour<br />
1/4 C. shortening<br />
1 C. buttermilk<br />
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Use a pastry blender to cut the shortening into the flour pretty well. Not pea-sized or corn meal in texture, but keeping the softness of both ingredients. Use a fork to stir in the buttermilk, again looking for a nice, soft, but not too wet, dough. Do not over-stir. (This is where I added a mountain of cheddar, Asiago and green onion, but again, you don't have to, especially if you're craving jelly biscuits.)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Updgj9RXOT8/TVVPmb8ZpsI/AAAAAAAAAH0/aSFUyjcu8vU/s1600/Valentine+2011+029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Updgj9RXOT8/TVVPmb8ZpsI/AAAAAAAAAH0/aSFUyjcu8vU/s320/Valentine+2011+029.JPG" width="320" /></a></div><br />
Turn the soft dough onto a well-floured counter or cutting board, knead a few times to make sure it's not wet, just soft, pat out a circle, and cut like so:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0Woq0cTQTHU/TVVQVgT09FI/AAAAAAAAAH4/Jj-Xh644xks/s1600/Valentine+2011+034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-0Woq0cTQTHU/TVVQVgT09FI/AAAAAAAAAH4/Jj-Xh644xks/s320/Valentine+2011+034.JPG" width="320" /></a></div>I told you they were tall. Place on an ungreased baking sheet and bake at 450 for 10 minutes or so, as always, depending on your oven. Try to resist grabbing hot biscuits from said oven because if you're like me, you'll be hungry and the coffee'll be ready and, well, you know.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k-l0TBmn7X0/TVVQ-ULcrvI/AAAAAAAAAH8/AMoMNjmoEb0/s1600/Valentine+2011+050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-k-l0TBmn7X0/TVVQ-ULcrvI/AAAAAAAAAH8/AMoMNjmoEb0/s320/Valentine+2011+050.JPG" width="320" /></a></div>So, I baked these biscuits in heart shapes because I like hearts. Also, it's the Valentine holiday.<br />
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If you're looking to find the way to someone's heart through their stomach, start picking out dresses right after you serve these hot with butter melting down the sides.<br />
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If you're like me and currently baking biscuits for one, don't you dare forgo the pleasure. Instead, ask yourself Willa Cather's most appropriate of questions, "What if life was meant to be our sweetheart?"<br />
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Oh, and then there's day two of biscuit love with some salty, savory North Carolina country ham...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2L5bM7g2BpU/TVaPIWZycvI/AAAAAAAAAIE/RDkQC6MVuo0/s1600/Valentine+ham+biscuit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-2L5bM7g2BpU/TVaPIWZycvI/AAAAAAAAAIE/RDkQC6MVuo0/s320/Valentine+ham+biscuit.JPG" width="320" /></a></div><br />
</div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com5tag:blogger.com,1999:blog-1698815561975258169.post-56534306317440360552011-02-06T15:37:00.001-05:002011-02-06T15:43:18.355-05:00Cobbler, the humble pie.<div dir="ltr" style="text-align: left;" trbidi="on">I don't know about where you live, but in the Blue Ridge, we've had a lot of <i>this </i>lately:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_8gP0U-qqb8g/TU7rKCapuOI/AAAAAAAAAHM/LCZxqF6XQeQ/s1600/TN+barn+in+snow.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/_8gP0U-qqb8g/TU7rKCapuOI/AAAAAAAAAHM/LCZxqF6XQeQ/s320/TN+barn+in+snow.JPG" width="320" /></a></div>I admit to having grown weary of driving in the snow, but when I saw this beautiful old barn in my recent travels, out came the camera. Later, I would want to pull up that photo of claret-colored boards and heavy silent snow and remember how scenic the Tennessee mountains were that day, how much I enjoyed having lunch with my boy, and the drive home to Virginia with my thoughts and gratitude for company.<br />
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Sometimes a recipe card is like a piece of history or a photo, with its memories attached. Take this one, for example.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_8gP0U-qqb8g/TU3r45v3lpI/AAAAAAAAAHI/VcOD1DDxtEo/s1600/Speaks+cobbler.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_8gP0U-qqb8g/TU3r45v3lpI/AAAAAAAAAHI/VcOD1DDxtEo/s320/Speaks+cobbler.JPG" width="320" /></a></div><br />
It is written in my former mother-in-law's hand, butter-stained and well used. The recipe outlives her and belonged to <i>her </i>mother-in-law. It reflects a thrift that comes of feeding many mouths with few resources, but also a dependably good flavor. Great-Grandma Speaks raised her family on cobblers and such, but mostly a large pan of biscuits baked every morning to get them through long days of farm work. As humble as her recipe, I still remember the tears she cried when we delivered a new range to replace her worn-out old one. I like to think about all the homegrown and canned fruit she added through the years - peaches, apples, berries - and my own compromise version with one fruit on each side of the baking dish, to please any divided household.<br />
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The recipe really could not be simpler and starts with a stick of butter melted in a 1-1/2 quart casserole or 8 x 8 baking dish while the oven preheats. Then, make a batter of:<br />
1 C. sugar<br />
3/4 C plain flour<br />
2 t. baking powder<br />
1 t. vanilla (my addition)<br />
1/2 t. cinnamon (my addition)<br />
pinch of salt<br />
3/4 C. milk<br />
Pour this over the melted butter. Stir 2 cups of fruit with 1/2 to 1 cup of sugar, as desired, and pour the fruit over the batter like this:<br />
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Today, I chose tiny, wild Maine blueberries and, because they're so sweet and I'm trying to be good, I did not add any sugar (though I sneaked in several raspberries looking for a home).<br />
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Bake at 350 for one hour, until golden and bubbly. I found these adorable heart-shaped baking dishes on another trip to Michael's for an unbelievable 99 cents and note that I divided one recipe in half and cut the baking time to 45 minutes:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_8gP0U-qqb8g/TU77ighNHhI/AAAAAAAAAHQ/yduasiM2yy8/s1600/Speaks+berry+cobbler.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_8gP0U-qqb8g/TU77ighNHhI/AAAAAAAAAHQ/yduasiM2yy8/s320/Speaks+berry+cobbler.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_8gP0U-qqb8g/TU79NJ5QpPI/AAAAAAAAAHc/OuzYywizTwY/s1600/cobbler+more+009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_8gP0U-qqb8g/TU79NJ5QpPI/AAAAAAAAAHc/OuzYywizTwY/s320/cobbler+more+009.JPG" width="320" /></a></div><br />
Now, as if this wasn't sweet and warm and gooey enough, I took a quick Google trip, looking for chocolate cobbler recipes and found the amazing and mouthwatering blog: <a href="http://cherryhillcottage.typepad.com/cherryhill_cottage/">http://cherryhillcottage.typepad.com/cherryhill_cottage/</a> <br />
Go there now - it will make you smile. But come right back, because there's more.<br />
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Anyhow, I'd always fancied trying chocolate cobbler and their proportions were close enough to Great-Grandma Speaks' recipe that I felt comfortable taking it for a spin. I therefore substituted Ghirardelli 60% cacao chips, leftover Madagascar milk chocolate, and some southside Virginia pecans instead of fruit, plopped in a tablespoon of Nutella for good measure, and about that, let me just say this:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_8gP0U-qqb8g/TU8Ckos8gnI/AAAAAAAAAHo/OCuXHs_arJg/s1600/choc+cobbler.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="http://1.bp.blogspot.com/_8gP0U-qqb8g/TU8Ckos8gnI/AAAAAAAAAHo/OCuXHs_arJg/s320/choc+cobbler.JPG" width="320" /></a></div><br />
</div>Anonymoushttp://www.blogger.com/profile/09311296020208620659noreply@blogger.com1