tag:blogger.com,1999:blog-19766320839375752422024-03-13T22:27:45.799-07:00Use the Good ChinaRachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-1976632083937575242.post-74557624928933108792010-09-28T20:45:00.000-07:002010-09-28T22:52:34.199-07:00Kitchen-Quintessential Quinoa Cakes<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">I'm quite excited to share this incredibly delicious recipe with you folks! I first learned of quinoa's existence when I was about twenty-two or twenty-three. I had just embarked on my <i>veganism</i> journey and couldn't devour <i>vegan</i> cookbooks fast enough. It was such a new, inspiring, and exciting world. I had lots of experience with <i>vegetarianism</i>, but <i>veganism</i> was a new animal. (Pun very intended!) Two years later I went on to attend a unique and mostly unheard of culinary school in Manhattan based alone on this new eating lifestyle I had acquired. If I might name drop a bit, Bethenny Frankel also attended the <i><a href="http://www.naturalgourmetinstitute.com/">Natural Gourmet Institute of Health and Culinary Arts</a>! </i></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><i></i>But in the beginning it was all very new. </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tamari, tahini, miso, seitan, tempeh, Earth Balance... Using flax seeds in place of eggs for baking, silken tofu replaced cream cheese in cheesecake, I started eating more falafel and whole grains. And that brings me to quinoa. The first time I made it I used it like rice for a stir fry. It was strange. It tasted just fine, but how odd this little seed was, with it's perfect presence of all nine amino acids, creating an almost perfect protein. When it cooked it had these little tail-like strings that sprouted out! </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygzdOfapv_i0fb2OzyuyCOZeF19K_0nAKr55Eorr5xIEghbVjNj1RN1x50YoFEHzkWTlhm5gh7cuIUFUprv8gIhdwnbyk9za8R4EMUCOv3v887wzCS_8uD-CvihLkW5NjpZXpg3fWFAV9/s1600/IMG_1330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygzdOfapv_i0fb2OzyuyCOZeF19K_0nAKr55Eorr5xIEghbVjNj1RN1x50YoFEHzkWTlhm5gh7cuIUFUprv8gIhdwnbyk9za8R4EMUCOv3v887wzCS_8uD-CvihLkW5NjpZXpg3fWFAV9/s640/IMG_1330.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">I only lasted as a vegan for a couple of years. You might wonder what made me <i>fall of the wagon</i>. <i>Cheese</i>. <i>Cheese Pizza</i>. I was sitting on a lonely bench in a gorgeous park along the bay here in Bellingham, maybe I was hungry at the time, I don't recall what exactly created the perfect moment for me to fall off of veganism. I do know that there was a young couple sharing a pizza just down the way, and if you can believe it, another young man was just a bit further down the grass and he too was eating a pizza! The speed and direction of the wind was just right in that the aroma from that hot, melty, salty, <i>real </i>cheese and possibly more pizza wafted my way and was just more than I could take. I sat on that bench and pondered if quitting was really worth it? </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">I guess I decided that it was because the next morning I went to a local cafe with my sister Tara and our friend Jessi and we all shared a huge plate of Potatoes O'Brien. And, oh how it was laden with butter, camped out under a bed of melted cheddar, and smothered in sour cream. <i>I knew I was in</i>. There was no looking back at that point. After two years, I was a 'normal' eater again. I did continue on with my plan to attend a mostly-vegan culinary school, making up for it by sampling foie gras, fancy bleu cheese, and creamy chorizo grits at the <a href="http://www.blogger.com/goog_607355653">J</a><i><a href="http://www.jamesbeard.org/">ames Beard House</a>,</i> where I interned. For the most part, culinary debauchery followed. In a way, I turned my back on veganism and without meaning to, turned my back on health...</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Fast forward over five years and here I am. Maybe I'll fill in the gaps for you one of these days. But for now, the good news is that quinoa has made it's way back into my heart. I've been using it again off and on, but this last weekend I tasted it in a way I never have before and boy did it leave a mark! As many of you know, I belong to the most fabulous cooking group on the planet, <i><a href="http://aroundthetable.tumblr.com/">Around the Table</a></i>, we had our monthly dinner this last Saturday evening and the appetizer just so happened to be a little quinoa cake topped with a gorgeous and ultra-flavorful heirloom tomato salsa. I'm eating a lot healthier now and I'll tell you why soon. Tasting this gourmet, wholesome little delight just lit me right up and tickled my tastebuds. I knew right then and there it was going to become a staple on our table. And in this week alone, I've already enjoyed them three times! I just knew I had to share them with you.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8y75um29iNMC-wmE_tT_zpt7s_gKJQtTdsd6Os6ODk3FEtW8tPN6i0_9RCwUepVs2MhTnZquCBET6AunWwIDvr4ylS0OFRr_yZWiOOyOcm6T5MHpFmJxaLoORXLuwHGPKFamGRh6WdIqS/s1600/IMG_1348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8y75um29iNMC-wmE_tT_zpt7s_gKJQtTdsd6Os6ODk3FEtW8tPN6i0_9RCwUepVs2MhTnZquCBET6AunWwIDvr4ylS0OFRr_yZWiOOyOcm6T5MHpFmJxaLoORXLuwHGPKFamGRh6WdIqS/s640/IMG_1348.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> <span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">These little cakes are thanks to a wonderful and lovely woman Caitlin, she's been in the group for about four months and is a fantastic addition in many, many ways. I can't wait to see what other gems she pulls out of her apron! These quinoa cakes are incredible. They are tender, chewy, and satisfying. They are great all on their own and I know they are wonderful on salad or topped with salsa! Mo just made them and put grilled zucchini and a poached egg on top. They are sinful dipped in a bit of ketchup or would be great with a light aioli or other sauce. And, the really cool thing is they are kind of like crab cakes! Texturally they remind me a lot of a good crab cake. Anyway, the options are endless and because they are so easy to make I know you will be trying on all the options! Okay, okay, enough <i>yakking</i>... just get to the recipe already I know you are begging! </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><b>Quinoa Cakes</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">(adapted from a Food and Wine recipe)</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1.5 C. White Quinoa</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 C. Water</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 Lg. Eggs</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 C. AP Flour</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">3-4 T. Milk</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 C. Cotija Cheese, crumbled </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 C. Curly Parsley, minced</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 C. Shallot, minced</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Salt and Pepper to taste</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Measure out the quinoa into the baking pan you plan to cook it in, cover completely with cold water and soak for at least fifteen minutes up to an hour. Pour into a very fine sieve and rinse throroughly. Put back into pot and add two cups of water and a couple pinches of salt. Put on high and bring to a medium boil stirring a couple of times, then put a lid on the pot and turn the heat all the way down to the lowest setting. Keep an eye on the quinoa until all of the water is absorbed and the quinoa is very fluffy. Let sit covered for about five minutes and them fluff a bit with a fork. Add the remaining ingredients and combine gently.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Then using a large skillet, add a generous amount of canola or vegetable oil to pan fry, using about a 1/4 or 1/3 cup scoop if you have one, scoop the mixture into the pan making around four cakes total. Cook on medium high until golden on each side, about four minutes per side, keep an eye on them and adjust heat as needed. Set on a paper towel when finished. </span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Enjoy right away or reheat later in toaster oven, etc. I'm guessing they would freeze quite well also! If you can't find cotija cheese, you could use a hard Italian cheese or no cheese at all. Get the cotija though if you can. The salty little crumbles make the cakes divine!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Let me know if you love them as much as I do!</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Thanks for reading! xx</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com4tag:blogger.com,1999:blog-1976632083937575242.post-40251489280746465362010-09-11T08:45:00.000-07:002010-09-11T08:47:08.967-07:00Bruschetta<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">In this post, we are going to talk about bruschetta. How much do you love bruschetta? I am downright crazy about it! The silly thing is that as much as I love it, I hardly ever make it! Why, why, why? Did you know it's pronounced <i>brewsketta</i>? For more than half a decade I called it <i>brush-etta, </i>which put on the end of my name, giving my name a slight mispronunciation would be a crazy <i>Rushella Brushetta</i>. Say it a couple times, it's fun! Anyway, to me, the quintessential bruschetta uses tomatoes, basil, and olive oil. There are recipes out there using beans, peppers, and the list goes on and on. But, there is just perfection when you combine tomatoes, basil, bufula mozzarella, olive oil, balsamic vinegar. It's as though they were all made to go together. A close relative, the panzanella salad is also a personal favorite! </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4ujcZFeq854PdE-1hiFUQh3hGRrONcVSN_84n9P15amjGGeL_mPBOYDloDT4b232aE0-6L7j5bk_0OM-1qmOwULN8iVhlGuS0lqyQ0HTZ6YLooKtH-PcxlYVCPzE85gatB8sOR64_z9C/s1600/IMG_0506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4ujcZFeq854PdE-1hiFUQh3hGRrONcVSN_84n9P15amjGGeL_mPBOYDloDT4b232aE0-6L7j5bk_0OM-1qmOwULN8iVhlGuS0lqyQ0HTZ6YLooKtH-PcxlYVCPzE85gatB8sOR64_z9C/s640/IMG_0506.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">I'm definitely not an authority on Italian cuisine, but to make really memorable bruschetta, I believe some special care is required. First of all, you have to select a proper bread. You don't want a light, airy french loaf with a thinner skin. You want to look for a hearty, dense, crusty Italian loaf, a pugliese or rustic country variety. Also, you want to slice the bread in 1'' slices, the difference between crostini and bruschetta toasts are that crostini is thinner. Also, I read that that bruschetta comes from the Italian <i>bruscare</i>, which means to cook over coals. After rubbing garlic on the slices and drizzling them with olive oil, salt, and pepper, it would be a fantastic idea to grill them lightly. That black searing adds so much flavor and character, of course I don't have to tell you that! I know this step is well worth the effort, but honestly, I rarely do it. To cheat, you could turn your oven on broil for the last seconds. Also, the tomatoes. Choose ripe, flavorful ones. Be sure to seed them before you dice them up. I've seen some recipes call for good, canned tomatoes. This would be a good option in the winter. I think you can still sneak in some good summertime bruschetta with fresh tomatoes though. It would really be the perfect way to say farewell to the season!</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">If you want, you can always add red onion, capers, olives, or whatever else you think would taste great in the topping. I like to keep it pretty simple with diced tomatoes, basil chiffonade, bufala mozzarella (diced the same size as the tomatoes), olive oil, lemon juice, salt and pepper, and a balsamic reduction syrup to finish. I always used to eat this with the topping fresh, but lately, have been putting it back in the oven for a bit to meld the topping and melt the cheese slightly. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzdQWr7-WcExGP96SPrHRzAddRRPjsYySgFDeAFZqNeUbqQySxkS2p5Enxuf8fqWgLkwZ8BSexAnud8q7hRLstkQGbTcheils5SvM3_O80xZSPaSugyRZ8iZwk_LGMo9f7ncWzMPOoYqJd/s1600/IMG_0571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzdQWr7-WcExGP96SPrHRzAddRRPjsYySgFDeAFZqNeUbqQySxkS2p5Enxuf8fqWgLkwZ8BSexAnud8q7hRLstkQGbTcheils5SvM3_O80xZSPaSugyRZ8iZwk_LGMo9f7ncWzMPOoYqJd/s640/IMG_0571.JPG" width="480" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">I don't think a recipe is needed here. Just add ingredients to your preference. I always use about equal parts tomato and mozzarella. The basil and lemon juice is to taste, as well as the salt and pepper. Toast the bread at 325-375 depending on your oven, until just crisped and slightly golden, then turn the broiler on and just let them get a bit blackened and then remove. The broiler step is not necessary though. And then just eat up! Aren't you crazy about bruschetta, too?</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARE5cLMYPFVGXO57AlPg7DS-m-SY1Jwa9u4KWwp7diTH78hbXGs2apByPRq5YkV4gNAlF9N-Hl980Sgm8yYQ5Ddfl-VLP6czi3LEfC3yme8GrwtiuB27JQ3C3Qb6KxgihQwCMKzUDNg2c/s1600/IMG_0543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARE5cLMYPFVGXO57AlPg7DS-m-SY1Jwa9u4KWwp7diTH78hbXGs2apByPRq5YkV4gNAlF9N-Hl980Sgm8yYQ5Ddfl-VLP6czi3LEfC3yme8GrwtiuB27JQ3C3Qb6KxgihQwCMKzUDNg2c/s640/IMG_0543.JPG" width="480" /></a>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com5tag:blogger.com,1999:blog-1976632083937575242.post-48738254383008029642010-09-10T22:31:00.000-07:002010-09-10T22:47:47.505-07:00Holy Mushroom Soup<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">You know, there really isn't that much to say about this soup. It's just really darn good. It's pretty simple and straight-forward yet it yields a really dreamy mushroom soup. If you put the texture issue aside, this soup is really like mushroom meets silk or satin and ends up in a bowl together. It's so luxurious and smooth. If you pureed it then it would really be smooth. I think I'd miss the tender slices too much though if it were blended! Also, notice those little oil spots floating on the surface? If you've read other posts on soup here, you know how much I adore them. They make for an amazing mouth feel and give soups a richness they often need in my opinion.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLF6NFlZ6UYy33drixO9_Gz70HBXh0qvCfZlBZ2FXVhewn7G2E1rEYLxedWXyiZGSiaqSzNUQiYtR3e1pe5FAQgLTU9e_KSSu-dPF6qHQatAcJZlt6POp1w1XekRLKys91Bkaz1mm2ApHj/s1600/IMG_0530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLF6NFlZ6UYy33drixO9_Gz70HBXh0qvCfZlBZ2FXVhewn7G2E1rEYLxedWXyiZGSiaqSzNUQiYtR3e1pe5FAQgLTU9e_KSSu-dPF6qHQatAcJZlt6POp1w1XekRLKys91Bkaz1mm2ApHj/s640/IMG_0530.JPG" width="480" /></span></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">This soup is comprised of three main flavors. Mushrooms. Butter. Sherry. Think of them as a trinity. A heavenly trio: savory, rich, intoxicating. Sure, there's some onion and herbs in there, but when all is said and done, and you sit down to a bowl of this glorious soup, that first spoonful will blast you with mighty and bold flavor. The taste of mushrooms so pure and intense, it's like they take the stage, the big shiny star, and those big red velvet stage curtains behind? Yeah, they are made from butter and trimmed with sherry tassels?</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_dolMm3xKRQhcN4yE6p00Eu2Cu8atZxiBVv1Av0-kxxvfuyymryQurmnWEtagYlAQJcdKhREAliIeNXUTKKwceqA3c6oW-b2TvS4J32nvCn9rz7KcYRXSyK1j7MN0mePc93Oq4PCUCW8/s1600/IMG_0540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_dolMm3xKRQhcN4yE6p00Eu2Cu8atZxiBVv1Av0-kxxvfuyymryQurmnWEtagYlAQJcdKhREAliIeNXUTKKwceqA3c6oW-b2TvS4J32nvCn9rz7KcYRXSyK1j7MN0mePc93Oq4PCUCW8/s640/IMG_0540.JPG" width="480" /></span></span></a><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">And the texture, oh, the texture. I realize that there are mushroom haters out there. Maybe even quite a lot of them. And I'll admit, this soup would be a mushroom nightmare for them. But if you even remotely like mushrooms, trust me, you'll like this soup a lot. And if you </span></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">love</span></span></i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> mushrooms? You will want to marry this soup. There is just something about the silky broth, the buttery smoothness, and the thin and tender mushroom slices. Am I allowed to say that it's succulent? We enjoyed it on a Sunday afternoon. Can't you just tell that that is Sunday afternoon light below? Soft, lazy, beckoning. And now that fall is practically knocking on our doors, it's really, </span></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">really</span></span></i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> time to start making lots and lots of soup. Sunday Succulence, anyone? Recipe below.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenZQAjyXc0FY0QQ7B2NUi9Hm5EUoinPEXo6mZIRXrSJAL1MD1ohHR3NFao1XsaB5ntdrkhjptKhZkKrIgK5vSVbJyC7YeZix0Ej1uESNKimmk4J9K9gMxNhAc2tzRFQAZcSGBrVu2zTh7/s1600/IMG_0535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenZQAjyXc0FY0QQ7B2NUi9Hm5EUoinPEXo6mZIRXrSJAL1MD1ohHR3NFao1XsaB5ntdrkhjptKhZkKrIgK5vSVbJyC7YeZix0Ej1uESNKimmk4J9K9gMxNhAc2tzRFQAZcSGBrVu2zTh7/s640/IMG_0535.JPG" width="480" /></span></span></a><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Holy Mushroom Soup</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">(think it comes from Epicurious under a different name)</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #2a2a2a; line-height: 17px;"></span></span></span></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span><br />
<div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 pound unsliced white mushrooms</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 pound unsliced cremini mushrooms</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">4 oz. dried porcini mushrooms (makes it amazing, didn't have this last time, still incredible!)</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 large onion, tiny dice</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp. dried and crumbled tarragon</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp. dried oregano, Mexican oregano if you can find</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">4 c low-sodium chicken stock</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 c flour</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 tsp salt</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 tsp pepper</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 T dry sherry</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">couple splashes heavy cream </span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">4 T unsalted butter</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> start by chopping onion in as small as dice as possible. heat up a pan over medium-high heat and add two Tbsp of butter. once melted and bubbling hot, add diced onion. stir.</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> immediately start THINLY slicing the fresh mushrooms. about as thin as you can manage. either blend dried porcinis into a powder or pain-stakingly chop them up as fine as you can. assemble these ingredients into a bowl along with the salt, pepper, oregano, and tarragon. once onions are translucent add this mixture. sautee for about five more minutes until mushrooms are tender. </span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> add remaining butter and once it has melted stir it into mixture a bit. then scatter the flour over the mixture and stir carefully. let this cook together, stirring occasionally for about four or five minutes. brown bits will accumulate on pan surface. this is good. makes for a nutty, deep flavor. then slowly pour in about one cup of chicken stock making sure to stir well and gather up any bits stuck to the pan. let this simmer for a bit and add rest of stock. bring up to a simmering bubble.</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> add cream and sherry. return to a simmer. taste. can be made ahead and kept in fridge until ready to serve. just reheat. this is DELICIOUS. garnish with thinly sliced scallions (green onions). cutting them on the bias makes them gorgeous. </span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div></div><div class="ecxEC_RTE" style="line-height: 17px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">serves 6. </span></span></div></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKD4w3djbKhHA8lM2vemDJHDL505xIJslIzToxr4hVyRi0VWsfzNFnRj5NCabwrUAuj5scO0bQXncAPWbDn1EWB5U8soHg98P_gk8dED6pkKlVwkE9oGGLJl5nqM2eng1GjWcJlfjW6HFa/s1600/IMG_0541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKD4w3djbKhHA8lM2vemDJHDL505xIJslIzToxr4hVyRi0VWsfzNFnRj5NCabwrUAuj5scO0bQXncAPWbDn1EWB5U8soHg98P_gk8dED6pkKlVwkE9oGGLJl5nqM2eng1GjWcJlfjW6HFa/s640/IMG_0541.JPG" width="480" /></span></span></a><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Happy Fall, everyone. I can't wait to share it with you.</span></span></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com4tag:blogger.com,1999:blog-1976632083937575242.post-15835656496523821412010-08-22T22:13:00.000-07:002010-08-23T18:27:30.780-07:00Happiness in a Bowl<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Albert Einstein said, '<i>'A table, a chair, a bowl of fruit and a violin; what else does a man need to be happy?''</i> I mostly agree with that. There's a lot of happiness in a bowl of fruit. What is better than a bowl of fresh sliced golden orange Elberta peaches? Or a dish of cold, juicy watermelon? What is more quenching and cleansing after a bout of naughty eating than a dozen pink, glistening segments of grapefruit? What would a pie be without apples? Or shortcake with out strawberries? Is there anything sweeter or more romantic than a gorgeous cherry clafoutis? Well maybe, especially if your name is Bananas Foster? Speaking of bananas, I go bananas for perfect honeydew, something so rare I'm almost more likely to be hit by lightening. Sweet, crisp, plumpy red grapes? </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Did you know fruit is one of the best ways to start your morning? Eaten on an empty stomach it quickly travels through (we're talking half an hour folks!) and serves to clean out your intestines? It doesn't even really digest. It cleans. It cleanses. It also hydrates your thirsty and restful body after a nights sleep. It's best to eat first thing because if you combine it with other food it will get caught up in the stomach for about three or four hours and will putrefy instead of giving you it's true goodness... I know, kind of gross and scientific, not at all what I go for with this blog, but, I find it important that you know that. I was doing really great at eating a big bowl of fruit every morning before consuming anything else. I felt so good! So light. So clean. Try it. It works. It's like starting the day with a giant bowl of happiness. In the words of my beloved Ina Garten, ''Who wouldn't love that?''</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNvPN1kyLieCH1YnrwpgEoBhiOYwHGUOCxLaaZfFrp8fiosoqV_HBf7KBZA4wgQB8aDIEviBqfPImasTaDLeE7SkhABAgUKrdSAU8HeU7VYUETxjBgYTbAzWF-LG2eXGlq0lmeqIvdK7u/s1600/IMG_0424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNvPN1kyLieCH1YnrwpgEoBhiOYwHGUOCxLaaZfFrp8fiosoqV_HBf7KBZA4wgQB8aDIEviBqfPImasTaDLeE7SkhABAgUKrdSAU8HeU7VYUETxjBgYTbAzWF-LG2eXGlq0lmeqIvdK7u/s640/IMG_0424.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">In fact, at this moment I can smell peach cobbler starting to do it's thing in the oven. My fingers smell like butter. Many of you bakers are very familiar with this occurrence I know. You can wash your hands with water, but the aroma and essence of butter remains! Okay, back to fruit. And, I have an introduction to make. I've never introduced you to my husband. Maybe it's this adorable picture of him just as he is starting to whistle that's inspired me? My whistler's name is Ethan. We're coming up on our 3rd anniversary in a couple days and I thought, why not? You should know of the man </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">who eats my peach cobblers, picks me blackberries to make pie, and tells me my cooking is better than any restaurant... We've had our struggles lately, I hear it's somewhat common in the beginning of this crazy thing we call <i>marriage</i>. Anyway, if you could sends us floating hearts and stars, in the way of warm thoughts and wishes we could use them! We're going to make it, no worries! He's starting to think about making me dinner once a week. I'll keep you posted. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Okay. Fruit. One morning I got the impulse to make a very flavorful fruit salad. We've all heard of the salt and watermelon connection. Or the sweet, citrus-y syrup concoction. Perhaps you've seen those cups of fresh fruit spears sprinkled with chili powder often served from taco trucks? Well, I kind of combined all of those together to make a syrup from turbinado, honey, cayenne, lemon and lime juices and zests, and a good hearty pinch of salt of two. It was sweet, sour, tart, salty, earthy... it was alive! It was almost too much! I couldn't decide if I loved or hated it? But I had to have more. Talk about a wake up to the tongue. The cool thing is that it can really be adjusted to taste of course. Add some water to dilute. Just make it as you wish. It's not scientific, and, you can combine any old combination of flavors you like. A drizzle of honey and a oven-dried lime zest sugar dusting is delightful. When I'm feeling nostalgic about fruit, I always recall a layered fruit salad my mother used to make with melons, grapes, strawberries, and a luscious yogurt and cream cheese mixture. I could practically jump in that trifle bowl and set up shop. If I was miniaturized of course. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rod7DoZptuNoU4oTGkDaGmnUgs6OOouhAtBqHwNoU_8ZpbYcTXJjxmC3dR8l2uCKgNUqV06uUevv4RhhREWJf20xN1dQ862THp5TVv1CFaMN0e7IGVpABGDTLQg4WYyyU-b3y4xek-Fh/s1600/IMG_0421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rod7DoZptuNoU4oTGkDaGmnUgs6OOouhAtBqHwNoU_8ZpbYcTXJjxmC3dR8l2uCKgNUqV06uUevv4RhhREWJf20xN1dQ862THp5TVv1CFaMN0e7IGVpABGDTLQg4WYyyU-b3y4xek-Fh/s640/IMG_0421.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">As summer draws to a close, I'm already missing the massive variety of fresh fruit we've come to expect and love. I'm also already pining for sunny, sparkly days at the lake. A place where I enjoyed many delightful dips. One was at midnight, the night enchanted and magical, a skinny dipping adventure on my best friend Mo's birthday. Imagine: Perseid meteor showers shooting golden streamers here and there, silky smooth black water, more than a handful of kindred spirits, a big wide sky lit with thousands of bright stars, American cheese and bologna sandwiches on 88 cent white bread, champagne, gourmet cupcakes, floating firewood housing dainty tea lights? I mean isn't that right out of a dream or novel? To me, that's summer. Friends, fruit, skinny dipping, living. It's cool outside, and I can feel fall in the air. It might be a few weeks away still, but it's coming. And I'm okay with that. I love fall. Maybe even more than summer. But, man. It's been a <i>good</i> summer. Okay, I have to go. The cobbler calls. Oh, one more thing...</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkBxZkS_KwySW9lQkVQKwhTC_RJn-Md2ZrfN-R8nOGCHIRfYJVQt_rPt8XlztWbQeE53XkvS2NcJbNhSUZa97DJ-x6rkPLtdjUaIy9WrhnywYcuFPmjgc9RZ4qta2lJO4D257_zuRTIr6/s1600/IMG_0449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkBxZkS_KwySW9lQkVQKwhTC_RJn-Md2ZrfN-R8nOGCHIRfYJVQt_rPt8XlztWbQeE53XkvS2NcJbNhSUZa97DJ-x6rkPLtdjUaIy9WrhnywYcuFPmjgc9RZ4qta2lJO4D257_zuRTIr6/s640/IMG_0449.JPG" width="480" /></a></div><div style="text-align: center;"><br />
</div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #0000ee;"><span class="Apple-style-span" style="color: black;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">I'm feeling a bit needy. Needy for comments! I'm wondering if you all would mind helping to make this the most commented on post of all time! I know there are readers in Canada, France, and Italy and lots of other places! Who are you? And all of you crazy Americans... say hi! I'd love it dearly. Almost as much as skinny dipping. xx</span></span></div><br />
<div style="text-align: center;"><br />
</div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com7tag:blogger.com,1999:blog-1976632083937575242.post-23523784758619613982010-08-22T16:35:00.000-07:002010-08-22T16:48:24.321-07:00Best Potato Salad Ever<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">I am a <i>crazy</i>, <i>crazy</i> fan of potato salad. Not just any potato salad, <i>good</i> potato salad. We all know there are a lot and too many very mediocre, even poor potato salads out there. You've had them, I've had them, we've all had them! Bland, commercial ones that taste like plastic and preservatives, potatoes too firm, not enough sauce, too much sauce, under-salted, uninspired, and the worst, plain old forgettable. Potato salad should be such a delectable side dish that you know you shouldn't eat too much of it because there is a main star to save room for, but yet you just can't help eating way more of it than you should because it's so irresistibly delicious! It should scream summer and picnics. You should look forward to potato salad not just put up with it! Heck, I turn it <i>into</i> the main dish. With a fresh, side salad? Yes! So, being the potato salad lover that I am, I've done quite a lot of reading up on the dish. Since first researching, I think I've learned quite a lot and know the ways around making an utterly magical potato salad. And... I think I've created the perfect classic potato salad. Wanna hear about it?</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">To me, the perfect potato salad has all the right textures and flavors. I've made lots of recipes, one from the Pioneer Lady that called for mashing all of the potatoes. Another that requires dousing the drained, hot spuds in a tangy vinaigrette. And somehow, after combining the secrets and techniques of all these great recipes, I've put them all together and this is what I've come up with. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">To get the right texture, some strategic care must be given to the potatoes. I prefer using waxy, smooth Yukon golds. The bigger the better. I dice them all up into about 1'' cubes and and cover with cold water and some salt. Then after bringing them to a boil and letting them simmer, I take out about quarter of them when al dente, then half of what's left when they are creamy but still a firm. Then, I cook the remainder until they are very, very soft in order to mash them. All the while draining each batch, and sprinkling them while still hot with a vegetable oil-based vinaigrette with cider and white wine vinegar, paprika, minced garlic, sugar, parsley, and of course salt and pepper. This way, the potatoes soak up all of the wonderful spices and flavors and result in a potato salad with much more depth and character.</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgih_uettCWIUyX41NabNj-SZWygSwveifN0eEayPBU9M2yNRGtuFcPe552fY8iPfscCUWTlO9gNTKepj06-HbhaYnxKnoHumQvV8J-oLQXH_tBhuxKSWowOte1itf7HlYhcBjHn8QdjIzd/s1600/IMG_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgih_uettCWIUyX41NabNj-SZWygSwveifN0eEayPBU9M2yNRGtuFcPe552fY8iPfscCUWTlO9gNTKepj06-HbhaYnxKnoHumQvV8J-oLQXH_tBhuxKSWowOte1itf7HlYhcBjHn8QdjIzd/s640/IMG_0145.JPG" width="480" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">You're going to have to bare with me, here. We're just getting started. If you love potato salad like I do though, it will be worth your time I promise! I should have mentioned that before you even get your potatoes on the stove you should very thinly slice one or two large onions depending on yield you're going for. You will be caramelizing them in a half or whole stick of butter until they are as brown as they can get and reduce to a piddly little ball of what I like to call, <i>onion jam</i>. Onion jam is loaded and loaded with sweet, robust flavor and will take this potato salad into galaxies it only dreamed of! Now, I love potato salads with just a vinaigrette, but, in order to create the perfect potato salad with all the right elements, there just has to be a creamy factor as well. So,in addition to the vinaigrette, we'll be combining a less than usual amount of mayonnaise and sour cream. This will add the creaminess we are looking for, it's really just combining the two styles which I think go very well hand in hand.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Then, to finish you've gotta have boiled eggs. Three to six depending on the size of the salad, or, however many you prefer. My perfect potato salad also has to have pickles. And I want them crunchy. To add sure crunch and a bit of class, I go with cornichons. They are dainty, flavorful, and crunchy as can be. They are perfect. I slice them into little disks. A good amount of them. And for some freshness, celery. The key is to mince the celery very well. It's there for flavor and crunch, but shouldn't overwhelm or stand out too much. Also, I don't care for raw white onions in a potato salad and sometimes scallions can get slimy, so tah-dah... chives, and dried are just fine. This may seem like a lot of work, and truthfully, it kind of is. It's definitely a bit time consuming of a process, but oh-so-worth-it. IT'S INCREDIBLE. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgih_uettCWIUyX41NabNj-SZWygSwveifN0eEayPBU9M2yNRGtuFcPe552fY8iPfscCUWTlO9gNTKepj06-HbhaYnxKnoHumQvV8J-oLQXH_tBhuxKSWowOte1itf7HlYhcBjHn8QdjIzd/s1600/IMG_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3k1Tk8-juCxwiGnmNFWAznZnM_evQHI-dN9hmXLtDwYlApZHjjDxVpA6Pt5rbnC6q9ysgD34wammz4DYVMNWe-cqwqqwoDSt8YdVgOn5yVwNWNRpKK83i70bEZdNeFu27ZVAb4Fhfswj/s1600/IMG_0143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3k1Tk8-juCxwiGnmNFWAznZnM_evQHI-dN9hmXLtDwYlApZHjjDxVpA6Pt5rbnC6q9ysgD34wammz4DYVMNWe-cqwqqwoDSt8YdVgOn5yVwNWNRpKK83i70bEZdNeFu27ZVAb4Fhfswj/s640/IMG_0143.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">I'm a little leery giving you a recipe and here is why. I've only made this version a couple times and haven't jotted down the exact measurements yet. The next time I make it, I'll jot it all down and share it with you. I can tell you though that you can do it! It's much more about intuition than anything else. I would say if you used about 3 and a half pounds of potatoes, you would want to make about a half cup or a bit more of the vinaigrette, standard 2/3 to 1/3 oil-vinegar ratio. I use vegetable oil because it allows the other flavors to stand out as they should, use olive oil if you prefer. I prefer Wessons. Add minced garlic to taste, a few pinches of sugar or honey, a good amount of paprika, you want the liquid to be a medium orange color, it adds a nice color to the potato salad. Dried parsley, salt and pepper finish it out. For the mayonnaise and sour cream mixture, maybe another 1/2 cup? Add some whole grain mustard as well, maybe a tablespoon. Caramelize one large onion and add the melted butter that comes with it. Then slice up a stalk or two of celery, and then the right amount of cornichons, the chives and celery add necessary freshness. It's also best at room temperature or slightly warm. Due to the fats, and I know, there's a lot of them, eating it straight from the fridge isn't recommended. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">I enjoyed some time at Barnes and Noble today and made my way through the latest issue of Fine Cooking. And, to my glee, there was a whole spread of potato salad. It was actually pretty genius. It broke potato salad down into all the elements. Based on three and a half pounds of potatoes, it told you how to cook them (not my method), then to choose a creamy dressing or vinaigrette which they offered recipes for, then lists of enhancements. Check it out if you can. They also suggest making the creamy dressing with 1 part mayo and another part either sour cream, yogurt, creme fraiche, or buttermilk. Then you can select up to six of the following to aromatics and flavor-boosters to enhance your dressing: anchovies, chipotle in adobo, horseradish, ginger, lemon or lime zest, turbinado sugar or honey, garlic, or orange zest. There are many more you could think up as well. Then, you get to pick your mix-ins, up to six again, and no more than four cups total: artichoke hearts, bell peppers, dried apricots, peas, chickpeas, red onion or shallot, celery, radicchio or endive, granny smiths, sugar snap peas, mushrooms, fennel, raisins, green beans, sweet corn, scallions, tomatoes. Again, you can probably think of many more mix-ins! Also: pine nuts, almonds, or walnuts. Don't forget proteins: bacon, eggs, smoked salmon or trout, turkey, chicken, pancetta, shrimp. Can't leave out cheese: cheddar, feta, blue! And then for real flavor: capers, cornichons, pepperoncini, fresh herbs, olives, jalapenos, etc! There really are so many options. Some of their favorite combos that I thought looked good were:</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">-Corn, Bell Pepper, and Cheddar: creamy dressing with lime, garlic, oregano, and cumin. Fresh corn, red bell peppers, cheddar cheese, scallions, and cilantro (I would never use cilantro, parsley instead and also a few jalapenos!)</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">-Bacon, Pickle, and Caraway: vinaigrette dressing with grainy mustard and caraway seeds, then sweet onion, bacon, dill, and parsley.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Shrimp, Tarragon, and Celery: creamy dressing with lemon and tarragon, shrimp, celery, and chives.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">- Pancetta, Peas, and Mixed Herbs: creamy with buttermilk and lemon juice, peas, sugar snaps, pancetta, mint, basil, and chives.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">I think a creamy based version with curry powder, green beans, raisins, and peas would be interesting?</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Sorry for the long potato salad article here, it's just that potato salad calls for such verbosity, doesn't it? I really hope I've opened your eyes to the possibilities and perfection that can be in potato salad. If you wouldn't mind, tell me about your favorite version of the dish? I've love to hear about them!</span></span></div><div style="text-align: center;"><br />
</div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com4tag:blogger.com,1999:blog-1976632083937575242.post-19982203837276020802010-08-02T20:35:00.000-07:002010-08-13T08:58:04.003-07:00The Best Kind of Evenings<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Sometimes you just get really lucky on a Sunday evening, that's what happened to me here. Don't you just love dinner parties where you get to show up, sip, relax, indulge, marvel, and generally just enjoy a really special moment? Those moments where you realize you are probably taking part in the most enchanting meal happening in your entire town at the moment? And all you have to do is sit and take it all in? Those moments always require a great host or hostess. My friend <a href="http://asofainthekitchen.com/">Mallory</a> is pretty much the queen of hostessing delightful dinners. She takes such pleasure in it and is also very good at it. This is where I get lucky being her friend. I wanted to post some of the moments from this Sunday Evening Dinner to inspire you and get you reminded or turned on to the greatness that is the <i>Dinner Party</i>.</span></span></div><div><br />
</div><div><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkhsEia64EkctD0sVdfu2dcbMa3vUxKoisldjF2eZLaoGMl-n8Fvzux35Uu3CluVhlwkwHy5Y5AI4DkaMpNyTkSKF5xIITVo07RUDeDmFBfQIQxLdudT0pwMXbsI5RUV2sEsgVu9Noykl/s1600/IMG_0051.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5501025252105390674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkhsEia64EkctD0sVdfu2dcbMa3vUxKoisldjF2eZLaoGMl-n8Fvzux35Uu3CluVhlwkwHy5Y5AI4DkaMpNyTkSKF5xIITVo07RUDeDmFBfQIQxLdudT0pwMXbsI5RUV2sEsgVu9Noykl/s640/IMG_0051.JPG" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 300px;" width="480" /></a><br />
<div><br />
<div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">To create a truly special dinner, styling and decorating your table especially is really key in my opinion. Mallory is passionate about <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tablescapes</span> like none other I know. These extra touches and really add atmosphere and charm! Don't you just love the moss runner?</span></span></div><div><br />
</div><div><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5501025237926389314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0XL1-L4scnq0AEQRyXj6GDuJjx9OTMM_86E9KGLo6J6eYhzIdWlVF-2nfTKLYVu_RlLDkvcTAmYS0Ytl4iE6F7RxPqLv_Pr7PA4383G5m21A63QZ1L72SfjTlOZl1pc0DlsCLsR4V3PY/s400/IMG_0069.JPG" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small;">No soiree is complete without a good drink. Even it's virgin, there are a lot of dazzling beverages out there that don't involve alcohol. I make them at home quite often actually. But when socializing, I happen to be a fan of the slightly amped-up options. This was a lemon and berry concoction of some kind. I go absolutely nuts for straws with polka dots. They make drinking a beverage oh-so-fun.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small;"> </span></div><div style="text-align: center;"><br />
</div><div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5501025229096025906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibm7S6HC4qBqXmGvO5vgbmqE4uF2po3kBPayPh7LOPeNEc3Pi2N1HZLftRAlMW_HSIYRU6aStYoejHChxIiGHKEo08a5vLz9Wyh1i83LALqatBEL7XmMB2sM8qcRDGAfn5-bG2-mnc45xc/s400/IMG_76.JPG" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">A little bite to start things off is certainly a good idea. In this instance, Mo fried up some <span class="blsp-spelling-error" id="SPELLING_ERROR_1">cornichon</span> and served them with a mustard sauce. These came with mixed reviews but as you will soon see, I loved them.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5501025216937237986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZ2HW4bjzr2Y3U34zBBsONQOm8J8Pw9ydTThfy53y0B5jw-dIuALrJpoqxSiHJ-CBL4Xg25MSUuZwgzwuozfM1YYfzWBER1EwZN4iRsEpkfQ9EflGzwlwzjR4uRiRaVmWffhLgPJ6V51L/s400/IMG_84.JPG" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">The fancy little <span class="blsp-spelling-error" id="SPELLING_ERROR_2">cornichon</span> were very crunchy to begin with, but when you dredge them in flour, egg, and breadcrumbs they develop this <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">irresistible</span> crispy coating. Salty, briny, oh my.</span></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5501024742324396978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXN-K0X6NN-muxfdWjfHzbZOa-31tpgC7irN4hIyyMf25ueMkoAkkI4GZR5dI5ol8dWq9PuSFgC4Ld_iVE3cTZ8qhfYGTmX-KbqoB6BN6PyXTMePddaxW9ME2hYMuxOZak2kPawBD9cle/s400/IMG_0086.JPG" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHIWZ78fNa4eTVDub5bgtTxbyBX5PplWW8TuEB8s0c18VEvEx9RT_EUJSZ-RFvHAPRvEhj26qfFzFiksxHkbEBHnuEz-ZRjE_PWCNelbbk6BVElrOQfubAT1HoJ-RQophcJhJwaAGwR__/s1600/IMG_0052.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div><br />
</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHIWZ78fNa4eTVDub5bgtTxbyBX5PplWW8TuEB8s0c18VEvEx9RT_EUJSZ-RFvHAPRvEhj26qfFzFiksxHkbEBHnuEz-ZRjE_PWCNelbbk6BVElrOQfubAT1HoJ-RQophcJhJwaAGwR__/s1600/IMG_0052.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5501025246063331586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHIWZ78fNa4eTVDub5bgtTxbyBX5PplWW8TuEB8s0c18VEvEx9RT_EUJSZ-RFvHAPRvEhj26qfFzFiksxHkbEBHnuEz-ZRjE_PWCNelbbk6BVElrOQfubAT1HoJ-RQophcJhJwaAGwR__/s400/IMG_0052.JPG" style="cursor: pointer; display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: left; width: 300px;" /></a><br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">The main course can be ultra fancy and complicated, or as simple and perfect as slow-roasted pork shoulder which we all know usually turns into succulent, saucy BBQ pulled pork, which Mallory heaped a homemade burger bun. She picked them up from a local, gourmet burger joint <a href="http://www.fiammaburger.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Fiamma</span> Burger</a> downtown, they make them fresh daily. She also made a fabulous slaw to accompany them along with store-bought extra-salted sweet potato fries. Ina <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Garten</span> always emphasizes the importance of not making every single thing from scratch when entertaining and after plenty of rebellion of my own to that theory, I've <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">wizened</span> up and heeded those words. You never want to be so exhausted and sick of being in the kitchen by the time your guests arrive! They will feel it!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHd02KKA1T-3UAK3RvqJbckHadWZ45pkiBKGXC32Zmv5f39gvU2wDa2NuLBYc5-vRAIQ7fagQB4MQ5ncYvAOZLAnImdXrohU3PHWOiZxPCaHVuDML6ln-Ab5PE_ZcCqqnjF494Vk0XGYPW/s1600/IMG_0093.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5501024731819967890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHd02KKA1T-3UAK3RvqJbckHadWZ45pkiBKGXC32Zmv5f39gvU2wDa2NuLBYc5-vRAIQ7fagQB4MQ5ncYvAOZLAnImdXrohU3PHWOiZxPCaHVuDML6ln-Ab5PE_ZcCqqnjF494Vk0XGYPW/s400/IMG_0093.JPG" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a></div><div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">I wasn't able to nab a shot of the the dessert fully plated but I did get a picture of the little homemade shortbread numbers Mallory made to go with fresh fruit, ice cream, and vanilla whipped cream! I'm a major sucker for scones and these little biscuits were like scones, sugar cookies, biscuits, and shortbread all rolled into one heavenly vessel. I know that Mallory has the recipe on her <a href="http://asofainthekitchen.com/">blog</a> and referred to it recently.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeG66kVU395C4d7wtd8AHghXaf6W6l7zpc9ykbL2aASB3F7zW7hD5eZwx7N9BMVjUKfkfp44ds7cH1U0-s-j2gCFM_Wa_tHPsK3Gzc-X3ygLLZGD1WJE7rjTOmUJOG9kEQT0e5nSLVzbY/s1600/IMG_0102.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5501024724807047426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbeG66kVU395C4d7wtd8AHghXaf6W6l7zpc9ykbL2aASB3F7zW7hD5eZwx7N9BMVjUKfkfp44ds7cH1U0-s-j2gCFM_Wa_tHPsK3Gzc-X3ygLLZGD1WJE7rjTOmUJOG9kEQT0e5nSLVzbY/s400/IMG_0102.JPG" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Here is our adorable hostess in all of her charming glory!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeG3lCkfKnIDcsh2vU9gNevyVgydBSR93vEnRiHVqdqg2J4bMWW1u0Ps0DbM3fh7rnBP7w_xKYp0FJORlwMgQo2hpyr_MUG2PVCWSU52L8oCtRTJ-7VHQjVr4TFddRJpG8KNh8Xcxhkmjv/s1600/IMG_0116.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5501024715740006242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeG3lCkfKnIDcsh2vU9gNevyVgydBSR93vEnRiHVqdqg2J4bMWW1u0Ps0DbM3fh7rnBP7w_xKYp0FJORlwMgQo2hpyr_MUG2PVCWSU52L8oCtRTJ-7VHQjVr4TFddRJpG8KNh8Xcxhkmjv/s400/IMG_0116.JPG" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Ending the evening around a fire doesn't hurt either...</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Thanks, Mo! xx</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRZJTRKq9RdfnqueZlax-bwvcYttpeHi1sMtfgyE6FOvWEMXt1-3DNbSxPvrhgS9RSGR-kGaJZQZA4LNbKcLuJH54DdxcqSXD9N2CLPVcP2xXNcnZY0-1p_8erv7Usxr2Rn0DYCCLSz1I/s1600/IMG_0129.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" height="640" id="BLOGGER_PHOTO_ID_5501024708041049522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRZJTRKq9RdfnqueZlax-bwvcYttpeHi1sMtfgyE6FOvWEMXt1-3DNbSxPvrhgS9RSGR-kGaJZQZA4LNbKcLuJH54DdxcqSXD9N2CLPVcP2xXNcnZY0-1p_8erv7Usxr2Rn0DYCCLSz1I/s640/IMG_0129.JPG" style="display: block; height: 400px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 300px;" width="480" /></a><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: small;">Happy summer entertaining and eating, friends...</span></div></div></div></div><div style="text-align: center;"><br />
</div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com3tag:blogger.com,1999:blog-1976632083937575242.post-38707156331099607312010-07-31T13:57:00.000-07:002010-07-31T17:18:01.103-07:00Chocolate-Cherry & Rose Layer Cake<div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I've been a bad blogger. It's true. The trouble is that I've just been feeling so uninspired. Food and cooking isn't really the problem either. It's more of a logistical thing. My camera is ancient and insufficient at times, my workspace needs a makeover, and my little blog feels inadequate. Wow, someone is being a big cry baby! It's just that my dear friend recently turned me onto a gorgeous blog, <a href="http://sunday-suppers.com/">Sunday Suppers</a>, and ever since viewing it I have come down with a serious case of envy, greed, and slothfulness. <i>Sunday Suppers </i>is a beautiful piece of work, check it out, the palette is clean and elegant, I love the logo... <i>I WISH IT WAS MINE</i>! It's so well-designed and lovely, makes me turn my nose up at my own and obsess about higher classes of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">blogdom!</span> I know, I know. Buck up and get over it. And that's exactly what I'm trying to do today! Speaking of those deadly sins I mentioned earlier, they are the perfect introduction to this cake story.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><u><span class="Apple-style-span" style="color:#000000;"><br /></span></u></span></div><div><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxhgImA6ptMLSV9p9JHQTkZfRGMpBF_Lw-6PGtSwpuvDDUWrnl18w3vO3GxkI7t0geX9FyNNd_TJ05St41hyphenhyphenbr6cWoLA_ZfP6p9VTxX1Fy0VEUNjmLrIMop0UiZqi3EDg81NsWRHvYrb0w/s400/IMG_0018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484276074854251522" /><br /><div><br /><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">It's a bit pitiful that I actually made this cake over a month ago! As many of you know, I'm part of a completely delightful and special gourmet cooking club, <a href="http://aroundthetable.tumblr.com/">Around the Table</a>. For the month of June our theme was The Seven Deadly Sins. This theme was one of the most exciting for me to date, I don't know why exactly, perhaps the drama and promise of such passionate themes and dishes. I got lucky and ended up with <i>dessert course</i> and <i>lust</i>. Chocolate seemed like a must, berries or fruit also seemed necessary. Through some different phases and planning I came up with the idea to follow the natural course of lusty exchanges. I knew it would be a lot going on on the plate, but I thought it might work. On a large, white rounded square plate I placed three frozen raspberry chocolate kisses to start. Cold, tangy zingers to get things rolling in the mouth. Then came a big hunk of this moist, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">chocolaty</span> cake filled with silky rose <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">butter cream</span> and B<span class="blsp-spelling-error" id="SPELLING_ERROR_3">ing</span> cherry bits. This was the big act you could say. Then, I took some Strawberry <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Poprocks</span> and tossed them in cocoa powder, clever I thought, it disguised their identity and the chocolate kept them in line with the theme. They were popping and carrying on before I even got the plates on the table for my lovely lady diners. So now that we had the <i>fireworks </i>it's time for a smoke, right? Now, I'm down for the occasional Saturday Night Smoke. Maybe twice a year if the feeling is right? It gives me a headache every time and basically lets me down! So, being aware of this and the fact that many of the girls may not be into smoking nicotine, I talked with my sister and she suggested this herbal smoke blend that the local specialty tea shop sells. <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><i>Bam</i></span>. Perfect. So her and I rolled up six, herbal ciggies. So to finish the plates presentation, I took a tablespoon of sugar or so to make a sandy platform for the cigarette to rest on and voila. I thought it was pretty fun and thankfully, so did my fellow food lovers.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><div style="text-align: center;"><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-YDWP2ykzTEJA9l7bcWPd90sVXRDrOgJzn1e2kiGAd7YKisRPRYd4c-GrJ8Ijh4hbQ3r9Kf5lWn0FnxpiNqfMG6lIdtwfFmNLUGVAIq02KTFkUx4WiwZIYp-ZyBVCooUXzSYjNxGhX3m/s400/IMG_13.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484276052350084834" /><br /></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">The base for this cake is a recipe I make time and time again. I found it years ago when googling the <i>best chocolate cake ever</i>. If you google <i>Only Chocolate Cake You'll Ever Need</i>, several sources will pop up boasting the greatness of this recipe. It <i>is</i> pretty great. First of all, no mixer. Also, no creaming of butter and sugar, not that I really mind doing that anyway, but sometimes when you are making a cake and must oil and line baking pans, create icing, etc. it's just kind of nice to skip a couple steps if possible. This cake calls for very ordinary ingredients that should typically be laying around in your pantry. And, the best part is that it's like mixing up pancakes. Stir together the wet ingredients, whisk the dry, and combine. I'm going to say it again... <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><i>Bam</i></span>. It's easy, it's very moist and pretty much fail-proof, and really, it's the <i>Only Chocolate Cake You'll Ever Need</i>. It has a tons of liquid and is a very runny batter which ensures moistness. It's basically a Devils Food Cake that you could enhance with peppermint oil, chocolate chunks, etc. It's great. The original recipe calls for vegetable oil only, I melt butter to create a half oil, half butter ratio because I just like the taste butter imparts into baked goods. To skip another step and make it easier, you could just use all oil... I also make 1.5 times the recipe to make really tall, full 9" rounds.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MLVoH_xL8SCuTIVc6TrcJoQ-Pcbd3S4_7WVd2sDbOCbg-eJ1wjD49ycTrpJpqhzuswN4mCFBP4nOMRdghn1aMWCKoTpe1KXDPbaMLjPqMWGJa9G9iFcxaGEk1JALKRI9Rj0Qn5OI12bn/s400/IMG_0027.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484276340739277954" /><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b><br /></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b><br /></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b><br /></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b>Only Chocolate Cake You'll Ever Need</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><b><br /></b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 C. AP Flour</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 t. Salt</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 t. Powder</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 t. Soda</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">3/4 C. Cocoa Powder</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 C. Sugar</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 C. total oil/melted butter </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 C. hot coffee</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 C. Milk or buttermilk</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">2 Lg. Eggs</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">1 t. Vanilla</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Easy as pie. Oil a 9 x 13 inch pan, oil and line 8 or 9" cake rounds, or prepare cupcake tins. Preheat the oven to about 325'. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">In a large bowl, whisk together all dry ingredients.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">In another medium bowl, whisk thoroughly all wet ingredients, about two minutes.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Pour wet ingredients into dry and mix until smooth. Expect batter to be very thin.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Pour batter into baking vessels and bake until top just springs back. There's nothing worse than over-baked, dry cake. A good sign to start checking it is when the luscious smell of cake starts filling your home! For two 9" rounds, about thirty minutes. If you fill them extra full like I do, add another five or ten minutes, just check in near the end. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">It's great smothered in a buttery, chocolate icing. Or cream cheese! </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style="font-size:16px;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div></div></div></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com1tag:blogger.com,1999:blog-1976632083937575242.post-19955632319903608732010-06-26T12:34:00.000-07:002010-06-26T12:44:23.899-07:00Cultured Vegetables<div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Alright. Let's get in an afternoon quickie, shall we? My last two posts were pretty long-winded! I'm about to do something I rarely do on this site, tell you about something <i>healthy</i>! You may have noticed that I gravitate to comfort foods and foods that aren't so good for you! Truthfully, with all of this love for foods that don't always love me I've had to pause and evaluate my health. Look into the business of balance. The culinary school I went to was big into the idea of acid and alkaline balancing. Since then, I've always believed in its validity but never made it a priority in my diet or in my stomach! After reading a book called the <i>Body Ecology Diet</i>, I have become aware of the value of cultured vegetables. They do wonders in aiding with the digestion of protein and help to create a overall balance with your internal flora. The standard American diet isn't dotted with many bitter foods. The taste is not something we gravitate to and is not usually present in our favorite foods. Other cultures, especially Asian, are much better in the department of consuming alkalizing, bitter, and fermented foods. Yogurt is a good start but there is really so much more you can do! <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kefir</span>, raw apple cider vinegar, and <i>cultured vegetables</i>!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2DTVd2Au2kH9CTWM_y3zqZHJO96H34Q2txyaHh79AMhUheMybWXIaAA-L4L8B6a1j3qYik1TbWs2qdgybcHeHeGAcWcktg1FfAXrL65kywVK5kAL0gCt1vXOScYOgdT8CnsMuqZHVrUH/s1600/IMG_0077.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2DTVd2Au2kH9CTWM_y3zqZHJO96H34Q2txyaHh79AMhUheMybWXIaAA-L4L8B6a1j3qYik1TbWs2qdgybcHeHeGAcWcktg1FfAXrL65kywVK5kAL0gCt1vXOScYOgdT8CnsMuqZHVrUH/s400/IMG_0077.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484275607919494530" /></a><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I have to be honest. These are funky. Think sauerkraut only quite a bit more funky. I think they are most palatable tossed into a green salad. You hardly notice them there and are in fact a nice addition in flavor to a basic green salad. Throw some avocado, croutons, or anything else delicious into the salad and then you really don't even notice their presence. The photo of above is day one of the process. They don't look quite that beautiful on day four. Here's how make them...</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Basically, you just need to buy a good amount of organic vegetables. I used red and green cabbage, yellow beets, carrots, kale, and a bit of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">arame</span>. You wash and put all of the veggies through the shredder on your food processor. It's a very healthy process, you will feel so wonderful going through all of these veggies and creating a colorful shredded pile. Then, you take a few handfuls of the mixture and put it into a blender with enough purified water to make a <span class="blsp-spelling-error" id="SPELLING_ERROR_2">liquidy</span> brine. You can also add dill, caraway , mustard, or cumin seeds or whatever else to flavor if you'd like. Then you just pack the mixture into a large glass and pour the brine over the top. You want to leave room in the top for the expansion that will take place through out the process. Then you roll up some cabbage leaves and stuff them on the very top, seal it up, and leave it out on your counter for 4-6 days at room temperature, make sure your home is 70 degrees or higher. I had to take mine to work where I know it is always quite warm. You will start to notice little changes day by day, bubbles form, the liquid moves to different areas, the color changes, the mixture grows. When you open the jar at the end a large popping sound will occur. You can salt the mixture if you'd like afterwards. It keeps in the refrigerator for months. Cultured vegetables take some getting used to! But eating them is something you can feel really good and proactive about! Your stomach will thank you!</span></span></div><div style="text-align: center;"><br /></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com4tag:blogger.com,1999:blog-1976632083937575242.post-17915689725033497532010-06-21T16:21:00.000-07:002010-06-26T12:45:35.735-07:00BBQ Beer Can Chicken & Carrots Vichy<div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><i><span class="Apple-style-span" style="font-family:'trebuchet ms';">BBQ Beer Can Chicken</span></i><span class="Apple-style-span" style="font-family:'trebuchet ms';">. You can see it there below. My sister made me painfully aware of the fact that she does not find the picture below the least bit appetizing... I suppose I can see her point, it's just that I really wanted to show you how brilliant the beer can really is, and I wanted you to see it! Do you see it peeking out down </span><i><span class="Apple-style-span" style="font-family:'trebuchet ms';">there</span></i><span class="Apple-style-span" style="font-family:'trebuchet ms';">? You can also see the tasty and very simple rub I massaged into the little baby. I've said it here before, I'm not a huge fan of chicken. If it's not seasoned quite heavily or just the palette for say curry or tacos, I'm usually just not that into it. I really like don't how 'fleshy' it can taste. I haven't completely lost </span><i><span class="Apple-style-span" style="font-family:'trebuchet ms';">all</span></i><span class="Apple-style-span" style="font-family:'trebuchet ms';"> my vegan repulsions. Though a juicy, rare steak doesn't give me one problem anymore. I really can't make sense of it. But, I will end there by saying this chicken is amazing. And I like it. We've made it three times in the last month now! And it couldn't be easier or better in my opinion. And then there are the </span><i><span class="Apple-style-span" style="font-family:'trebuchet ms';">Carrots Vichy</span></i><span class="Apple-style-span" style="font-family:'trebuchet ms';">...</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73MC3zmsNZHzzLGayuqFFzgsy5jgVZIv03Bd5HikfLPelU3pG7UyIvFgyqJ-Qq1UF1ys8kWPe7vWhC_uv00ahBvZKGM3AlCr-ckaWRL-VvbnrQUuv-s56MsG7k_RmPVK5x_FSoJ40alK3/s400/IMG_9872.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484273986828024578" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">There is the start of them below. Carrots à la Vichy are basically thinly-sliced carrots authentically cooked in sparkling <i>Vichy water, </i>which is apparently mineral water that comes from the springs surrounding Vichy, Frances well-known <i>spa city</i>. Add some butter and sugar, then simmer it all down gently until the water reduces and the carrots are oh-so-perfectly glazed and without any added color. Sprinkle with parsley and then voila as the French would say. I stumbled across this dish at my new job surprisingly. I didn't use Vichy water of course, that would really call for some serious ooh-la-la but I did use San <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pellegrino</span> and I think my carrots were quite happy in it.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><div style="text-align: center;"><div style="text-align: center;"><br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdCDUmAosENhx78lJk2vr32NrnfFRP7P1UxOwfWX9g-G_RBm1V1XDOE12p05IC8e9FK6sCTGBzoMzTSQT3ejwO8I2IYEdjZbldI3CnlQkBYqvmEGXcJhDFVKQ91hbMT2SDT41ZOthtTAm/s1600/IMG_9874.JPG"></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdCDUmAosENhx78lJk2vr32NrnfFRP7P1UxOwfWX9g-G_RBm1V1XDOE12p05IC8e9FK6sCTGBzoMzTSQT3ejwO8I2IYEdjZbldI3CnlQkBYqvmEGXcJhDFVKQ91hbMT2SDT41ZOthtTAm/s1600/IMG_9874.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 300px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdCDUmAosENhx78lJk2vr32NrnfFRP7P1UxOwfWX9g-G_RBm1V1XDOE12p05IC8e9FK6sCTGBzoMzTSQT3ejwO8I2IYEdjZbldI3CnlQkBYqvmEGXcJhDFVKQ91hbMT2SDT41ZOthtTAm/s400/IMG_9874.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485400139594356098" /></a></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Okay, back to the chicken. As I just wrote, this beautiful grilled chicken couldn't be any easier. Simply choose the right chicken, you know, there is always the <i>right</i> one. Mine always makes itself known to me. I usually glance down in the refrigerated case and it's <i>usually </i>the first or second one my eyes land on and return to after a quick scanning look over. I pick it up, feel it, meet it. That's usually the one. Sometimes, you get lucky and the wrapping is clear so you can make sure there aren't any gross and unsightly big red marks or weird discolorations. For a girl who isn't always so crazy for chicken, my birds have to be gorgeous if you know what I mean.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialCmrli5fDDHNXiNBqSXUgqRCHPv8rxkigxx5g5bHzBYi_CAMwU2twdZjdOiOrcyyJW3BFOiY2A6fN60U9NtoHHZllCZ6bUlwts-z78hFeiI5IaGkd49hzdjwuIulRbdZbXwKKApylSGq/s400/IMG_9868.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484273957917816898" /><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I hope you had a nap or snack recently, I'm really yanking you around in different directions here. Chicken, carrots, chicken, back to carrots... Stay with me. So the carrots, basically, thinly slice about four cups of carrots. Barely cover with water, sparkling is ideal if you have it, and half a teaspoon of salt and simmer until <span class="blsp-spelling-error" id="SPELLING_ERROR_1">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">dente</span>. Drain. Heat one-quarter of a cup of butter and two tablespoons sugar in a pan over medium heat until melted and mixed, then toss the carrots gently in the pan until coated and cooked through. Additionally, season with salt and white pepper to taste and garnish with minced fresh parsley. These are kind of like candy. And so, so good straight off the heat. Be ready to pop the little glazed, butter slices like caramel corn. They're that good.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhHiqzQ3KpQT2PpKG_JaEYMLgmd4_ggI-kIm1ayEzy5s9LuV2zb9YghcxGrwJrP-D6Iv8oR4928ntBIec76qXw3zIDWkW5ArzzsvUWeTGhaqk2UUusa79YJo87zYUZeNO6mq6yP7STkuO/s400/IMG_9889.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484274013285007394" /><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Okay, back to the chicken. So, now that you've selected the right bird and brought it home. Get it out of the fridge. Grab a twelve ounce can of beer and drink about half of it. Fire up your barbie while you're at it. You need nice hot heat, mound the coals on one side of your grill by the way. You will place the chicken near the coals, but not directly on top of them. Rinse your chicken with cool water and pat completely dry with good paper towels. I'm a fan of white Viva. Set the chicken on top of the beer can, it will stand up nicely for you. Then, make a rub. If you already have a purchased one that's fine, we make our own mix with about two tablespoons of salt, two tablespoons of paprika, two tablespoons of brown sugar, and a good pinch or two of cayenne pepper. Some granulated garlic would be great in there as well. Mix it up. Then simply oil the outside of the chicken with a good amount of vegetable oil. Massage it around thoroughly and then sprinkle and rub on seasonings. That's it. It takes about ten minutes from start to finish. As I mentioned, place your chicken on the other side of the grill away from the coals, we put the breast side towards the coals. Cover and for a 4 pound chicken, it takes about a hour and fifteen minutes. All three times we've made this the chicken is always so juicy it almost seems wrong. It gets this great color and is much a like a rotisserie. Flavorful, tender, juicy, dare I even say succulent? You'll know it's ready when a knife inserted into the thigh produces clear juices. The thigh will also pull right out...</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlNp9sGrKZqYfL7TE_iJvq9fxAsQdqrP0jGmr_mfJwgzjmn_f5ZRn2cKaFQ49Mp7HZDuD5nQ1KYaiZNF0WCt9A4sCkdFE65tiAvVpk0ZZk8TJjxX7kzRKj6dDkdIwJ-5hIITwj4y5-_kg/s400/IMG_9895.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484274674139633874" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">We got crazy and had a Thanksgiving in June. We had the chicken and carrots with buttermilk-mashed potatoes and <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><i>Stovetop</i></span><i> Stuffing</i>. The stuffing is a bit embarrassing but it was our last plastic bag of the stuff. When we lived in our old apartment near the University, students would move out and live very <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">miscellaneous</span> boxes of things in the hallways or out in the front lawn. One day I came home and saw a large box of food items sitting at the base of the first flight stairs, tan cardboard box sitting on dusty hardwood floor, seemed innocent. I scored some good canned olives and for some reason grabbed a few bags of stuffing. For those poor, r<span class="blsp-spelling-error" id="SPELLING_ERROR_5">amen</span> noodle type meals, maybe? It isn't bad. I kind of like it's basic, gooey goodness. If only it didn't have <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">hydrogenated</span> oil...</span></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJOl61nMAcAoCVberQ4nqjZX01Vj2eJRQfythyphenhyphenq9u6nuw6UTbP9IfP5shDnyOz9w2sM3OkURu2Aiw2bcQqdmkj_NlyzARbagaA-lyB1xKkmj2q-88D9Fz1jBPGUi09qcBb6-OnfMrzr8O/s400/IMG_0013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484274694660777330" /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">So there you have it, BBQ Beer Can Chicken and Carrots à la Vichy. And, my thoughts on <span class="blsp-spelling-error" id="SPELLING_ERROR_7"><i>Stovetop</i></span><i> Stuffing</i>. My husband and I actually like this chicken so much we are considering making it on Real Thanksgiving as opposed to fussing with a turkey that somehow always gives me a headache. It's really, really good poultry. And that says a lot coming from me! Now that it's officially summer, well, almost, it's really the perfect time to start grilling. You could also serve this with that Barefoot <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Contessa</span> salad I told you about! That and some lightly sauteed asparagus, a glass of crisp <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Pinot</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Grigio</span>... Voila! Happy, happy summer, friends!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10AlJH-Car3o3sXfsQu5A6rctlWP1wZdtB5fqOMVtUN_ffkvf6BqNTJFlmmfiBJV9QaezCnz1K_7Bf7qZ_8xkzzRSTJHXKGHh2tiNZMghRUOwQ6nlw-h1AcmBa8KyUbHL5uJP1BGKwExq/s400/IMG_0023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484274713262904386" /><div style="text-align: left;"><br /></div></div></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com2tag:blogger.com,1999:blog-1976632083937575242.post-27813855458013074432010-06-18T23:56:00.000-07:002010-06-26T12:44:55.916-07:00Crack Slaw<div align="center"><span style="font-family:trebuchet ms;"><span class="Apple-style-span" style="font-size:small;">It seems a little</span><em><span class="Apple-style-span" style="font-size:small;"> crack-like</span></em><span class="Apple-style-span" style="font-size:small;"> that I'm sitting here at midnight in a quiet, quiet house writing to you about this unbelievably delightful dish that is Crack Slaw. I've just come over the mountains and through the woods to my Mother's home, it's my Dad's too, he's the reason we're really here this weekend. It's just that my Mother's home oozes her personality and touch so I think of it as mostly hers. The house is quiet tonight. All of it's inhabitants are peacefully sleeping. I peeked in on my sister and nephew Charlie in the other guest room, heavy sighs of deep breathing swirled through the dark black air. I just had to turn on the nearby restroom light so I could look for the tiny and very precious </span><span id="SPELLING_ERROR_0" class="blsp-spelling-corrected"><span class="Apple-style-span" style="font-size:small;">silhouette</span></span><span class="Apple-style-span" style="font-size:small;"> of my dear little Charles! What a treasure that little boy is. I should be sleeping too, but my husband and I only arrived here about an hour ago and while my late-night shower in a nicer bathroom than my usual (I have a thing for nice bathrooms) was terribly relaxing I'm just not ready to turn in. Outside, it's quite enchanting as well, there is a light, rainy breeze. And it's the kind of early summer breeze where you can't tell if the air is more warm or more cool. It's a bit beguiling. So, it seems like the perfect opportunity to come and tell you about something I've been meaning to share with you for over a year. Not too mention that I'm a wee (possibly more than a wee) behind in blogging.</span></span></div><span class="Apple-style-span" style="font-size:small;"><br /></span><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><span class="Apple-style-span" style="font-size:small;"><br /></span><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">Coleslaw is one of those dishes that we've all experienced our whole lives but can sometimes be quite boring and </span><span id="SPELLING_ERROR_1" class="blsp-spelling-corrected"><span class="Apple-style-span" style="font-size:small;">under appreciated</span></span><span class="Apple-style-span" style="font-size:small;">. It's often made poorly: way too much mayonnaise if it's the creamy variety, </span><span id="SPELLING_ERROR_2" class="blsp-spelling-corrected"><span class="Apple-style-span" style="font-size:small;">under seasoned</span></span><span class="Apple-style-span" style="font-size:small;">, or just plain uninspired! It's one of those dishes you could just toss easily together with very little thought or care. But why would you? It's such a </span><span id="SPELLING_ERROR_3" class="blsp-spelling-corrected"><span class="Apple-style-span" style="font-size:small;">necessary</span></span><span class="Apple-style-span" style="font-size:small;"> fresh and crunchy component to so many foods. I completely adore it on top of a salty, snappy hot dog. How about nestled between a warm, buttery bun and lots of </span><span id="SPELLING_ERROR_4" class="blsp-spelling-corrected"><span class="Apple-style-span" style="font-size:small;">BBQ</span></span><span class="Apple-style-span" style="font-size:small;"> pulled pork? It's also just lovely beside fried chicken or other rich, </span><span id="SPELLING_ERROR_5" class="blsp-spelling-corrected"><span class="Apple-style-span" style="font-size:small;">flavorful</span></span><span class="Apple-style-span" style="font-size:small;"> meats. Ina made a slaw once on her show that was </span><span id="SPELLING_ERROR_6" class="blsp-spelling-corrected"><span class="Apple-style-span" style="font-size:small;">gorgeous</span></span><span class="Apple-style-span" style="font-size:small;">, I've never forgotten it and I've never made it either. I will though. She used mainly the usual suspect ingredients but it seems like she added something very green, I don't know if they were collards or kale? But she shredded them in such a way that the stands were very long and rather </span><span id="SPELLING_ERROR_7" class="blsp-spelling-corrected"><span class="Apple-style-span" style="font-size:small;">unwieldy</span></span><span class="Apple-style-span" style="font-size:small;"> and vibrantly colored. This slaw is of the Asian-flare I know, I know. We've all had the cabbage-</span><span id="SPELLING_ERROR_8" class="blsp-spelling-error"><span class="Apple-style-span" style="font-size:small;">ramen</span></span><span class="Apple-style-span" style="font-size:small;"> noodle concoction in a sweet, balanced dressing. But this version is different. It's out-of-control. It's best within the first few minutes it's made and in those first few minutes I guarantee that you </span><span id="SPELLING_ERROR_9" class="blsp-spelling-corrected"><span class="Apple-style-span" style="font-size:small;">cannot</span></span><span class="Apple-style-span" style="font-size:small;"> even begin to shovel it in fast enough. It's perfection for the mouth. No joke. You'll see. I'm not going to rattle on about it any further. I just really, really suggest you make it. Soon.</span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><span class="Apple-style-span" style="font-size:small;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5484269299730002434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3lZ7TVSBNtJ2ews_xJ3pOW8aXGydR6vAswUZOIlKTHpQnHiUXC1xXUxO70jvbpp1c9S2jQc0exrXCWQPSPD7IiBgtOAn_EG73NUVg17Wgh0Q0XNhIW-nakXEtBwuYA0oBv-ssAktFLZB/s400/IMG_9827.JPG" /></span><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><span class="Apple-style-span" style="font-size:small;"><br /></span><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">I have only a couple of things to stress about this recipe. The first is, you HAVE to let the nut mixture cool completely before adding it to the cabbage. Otherwise you can imagine what will happen, it will quickly heat and wilt the cabbage and that will totally take away from the </span><em><span class="Apple-style-span" style="font-size:small;">crack</span></em><span class="Apple-style-span" style="font-size:small;"> effect. The other thing is that you really do have to eat this right away. It's best when the cabbage and noodles and everything else is super, super crunchy! I stumbled across the recipe at </span><a href="http://www.eastvillagekitchen.vom/"><span class="Apple-style-span" style="font-size:small;">East Village Kitchen</span></a><span class="Apple-style-span" style="font-size:small;">.</span></span></div><div align="center"><span class="Apple-style-span" style="font-family:'Trebuchet MS';"><br /></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;"><b>Crack Slaw</b></span></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">1 14 oz. bag of</span></span><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;"> coleslaw mix</span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">5 scallions, sliced on the </span><span id="SPELLING_ERROR_10" class="blsp-spelling-corrected"><span class="Apple-style-span" style="font-size:small;">diagonal</span></span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">3 T. butter</span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">2 T. sesame seeds</span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">1 C. sliced almonds</span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">1 package </span><span id="SPELLING_ERROR_11" class="blsp-spelling-error"><span class="Apple-style-span" style="font-size:small;">ramen</span></span><span class="Apple-style-span" style="font-size:small;"> noodles, crushed, don't use seasoning packet</span></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">Dressing:</span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">1/2 C. vegetable oil (I love Wesson's)</span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">1/4 C. sugar, or less to taste</span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">2 T. soy sauce</span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div align="center"></div><div align="center"></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">Combine the coleslaw mix and scallions. Over medium heat, melt the butter. Add noodles, sesame seeds, and almonds. Stir often and heat until mixture is light and golden brown. Remove and cool completely. Stir up dressing ingredients and then combine with cooled nut mixture and vegetables. Stir quickly, serve up quickly, and eat quickly! Your fellow diners will adore it and it will become part of your recipe world! </span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><b>~</b></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><div align="center"><span class="Apple-style-span" style="font-size:small;"><span style="font-family:Trebuchet MS;"></span></span></div><div align="center"><span style="font-family:Trebuchet MS;"><span class="Apple-style-span" style="font-size:small;">Enjoy it, let me know if you love it as much as I do! I see a </span><span id="SPELLING_ERROR_12" class="blsp-spelling-error"><span class="Apple-style-span" style="font-size:small;">Rihanna</span></span><span class="Apple-style-span" style="font-size:small;">-covered Elle lying on the carpet nearby, might have to thumb through it and then it's finally to bed for me!</span></span><span class="Apple-style-span" style="font-size:small;"> </span></div><div align="center"></div><div align="center"><br /></div><div align="center"></div><div align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3lZ7TVSBNtJ2ews_xJ3pOW8aXGydR6vAswUZOIlKTHpQnHiUXC1xXUxO70jvbpp1c9S2jQc0exrXCWQPSPD7IiBgtOAn_EG73NUVg17Wgh0Q0XNhIW-nakXEtBwuYA0oBv-ssAktFLZB/s1600/IMG_9827.JPG"></a></div><div align="center"><span class="Apple-style-span" style="color:#0000ee;"><span style="TEXT-DECORATION: underline" class="Apple-style-span"><span style="color:#000000;"></span></span></span></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com2tag:blogger.com,1999:blog-1976632083937575242.post-80783333214550091912010-06-06T12:42:00.000-07:002010-06-06T21:03:03.253-07:00Peonies and Sour Cream Coffee Cake<div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I kind of have a love affair with this cake and these moments. First of all, <i>cake</i>. I love cake. I love cakes that are light and bright, angel foods blanketed in strawberries and vanilla bean whipped cream. I love cakes that are fruity, apple spice or pumpkin with cream cheese icing. I love classic vanilla with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">butter cream</span>. I love dense, rich chocolate layer cakes with their deep, dark sophistication. A grand, tall coconut layer cake, what could be better? Vegetable... I crave a piece of cold, moist carrot cake with pineapple and no nuts or raisins. And morning or afternoon <i>coffee cake</i> is no exception. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxPoO3WKqjpiwdwdOVbyH1KQR3tOUGXBOqRQnTs3C701Upn48hAAoKW0vd8VTOzHM-4RFdk9RI_puyfTKq9CFk5lopwW33KpoVRZxCq-CtRecXMTmiNh7kmS8QIjJA02H5kOkQGXwR11L/s400/IMG_9749.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5479749821592390818" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I also adore peonies. They are my favorite flower and these pink beauties simply fill my soul with sweet enchantment. It pains me that you can only find them for a mere few weeks a year. I could be surrounded by them everyday. I don't believe it would be possible to fill my home with too many of them. I can just see it now.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzsM-sdoc9iczz9dyqMx17XoQQBX0bcifo0FcP1j_CyY9ExoJEa0dLK_zDfEEX7X3mJI560PA5dgr93zbDwVBnLGM4W8y7cmsN2b_pqUKZkvXYJEdh2h0DfOyR3ohMNFV8xGIzq1Sqigg/s400/IMG_9757.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5479749835362722354" /><br /><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">Don't you want to dive head first into this round pool of rhubarb, vanilla, and cinnamon?</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOzYePsUqwwT31BWCnSmptgDLJLI3rWOy-MylJDfGbh9Hyia-9DEUiSPWIDFHd85Wlj0DKFbqGyoXqxjmFQiDsgwg9ImGhQbRTrzPwbZ-lCMgpFKJxtkdWmSBXB-R-PrPD_LrTAjnfqoK/s400/IMG_9759.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5479749844260832322" /><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Although Ina didn't say to add fruit to this cake, I just couldn't help myself. I wondered what would happen if I thinly sliced up some deserving rhubarb from my sister's garden, dusted it with plenty of snowy sugar, and gingerly laid it down into the center of this cake. I also pondered whether or not to pour in the juice that formed in bottom of the rhubarb bowl, I did. This was not a mistake!</span></span></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXZdS0TaUD_KQ9vwBNEKSceQOAMgmD9NXcFcIgFB4Bv00SajpxRvZroz7sFnoETu82tDtiAA9eOWe3pEJnFgbTn00M8-DwzAYw_uUxqE-dMbjQkusAFZHwyiQGhRFeLQJJ4T-KJkX3B3D/s400/IMG_9774.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5479749851572303266" /><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">As you can see, this cake is very, very moist and tender. It starts with a solid, thick batter loaded with lots of sour cream and cake flour. It then gets layered between three rounds of buttery, brown sugar crumbs. Add fruit to the middle of leave it out. Bake it for an hour, let it cool, then drizzle it with just the right amount of maple syrup glaze. Perfumed by cinnamon and vanilla? Sign me up.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy15O9rdqZrMDIAhTaSpkSD9uhlZWs0OuKRSR32qja73owk0MN8fZqPk9V_F0obj78FNwvaK36D1012M0a-2aubbbk-KrNcpnBEgxTojN7Ex8Oq03j0j5U7bbgndUWQOJoTOOgBLADD7vf/s400/IMG_9806.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5479750365710439090" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">B</span><span class="Apple-style-span" style="font-size:small;">e</span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;">s</span><span class="Apple-style-span" style="font-size:small;">t</span><span class="Apple-style-span" style="font-size:small;">i</span><span class="Apple-style-span" style="font-size:small;">l</span><span class="Apple-style-span" style="font-size:small;">l</span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;">m</span><span class="Apple-style-span" style="font-size:small;">y</span><span class="Apple-style-span" style="font-size:small;"> </span><span class="Apple-style-span" style="font-size:small;">h</span><span class="Apple-style-span" style="font-size:small;">e</span><span class="Apple-style-span" style="font-size:small;">art. If only every plate of food could be surrounded by gorgeous pink peonies. Or white ones. Or salmon toned. Though I've only seen salmon peonies online, I will find them for real. You can see the gooey, rhubarb filling practically tumbling out of this cake!</span></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUDXRGVkkdpS9mM5pzYRY5u52T-3p9N2RhK4UORL5ZPIj1k3RfvY48QcyreB5SgyVAMPU2z-VCfvDlmsNDUQEQq0hxTx7u7r998gSlaHKwoBmJurtJtr4yEaVaELMpy7oea3AdYAyrVCk/s400/IMG_9777.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5479749862004254354" /><br /></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">While we are nearing the end of this story, there are a few more images to take in. Told ya I would be adding a third installment to my Barefoot <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Contessa</span> series here! I read one review of this cake where a viewer accused Ina of taking this recipe right from a first edition copy of the red and white checkered Betty <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Crocker</span> cookbook. Of course I wouldn't dare investigate that one. I'm leaving all the glory to Ina. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ0j3Tj2ZgommkPG3fWfT0iJafMyLhm_YZdEvJO8SO3HPWC3zOzuwYTNtM3BtFFDM0fJM3QnBN0k-O3zsAwB19Jpi-EQoU5heAND0IYKehQbL2T5XhVF4vXC8ybctFjNGWGOcM0dqUK_y6/s400/IMG_9791.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5479750342606712210" /><br /></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I think this cake would be delicious and delightful filled with blackberries, nectarines, pears, or cherries. Just chop up about two cups or so of fruit, sweeten if necessary, and drop into the second layer of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">streusel</span> filling. Citrus zests would also be nice mixed into the fruit of course, lime with blackberries, lemon with cherries, orange with rhubarb, etc. While reading the recipe reviews it was very apparent that most people recommended doubling the crumb recipe which I did. I also left out the walnuts it called for. You could add them or pecans if you wish? </span></span></div><div><br /></div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSki7GtrZGYM4HB0I-HkC8PS5QYr4umaMRXZjGpwn007AdcZHqS39ehado3V_F7sQO4oMfZJMoH88pXPmbfRTxvxCXXXDpnse8RwZv_gaFd8_4qjh9VmCTj0pCcnri9V0tlOmrPPHWWpHS/s400/IMG_9797.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5479750357626554018" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">S</span><span class="Apple-style-span" style="font-size:small;">o</span><span class="Apple-style-span" style="font-size:small;">u</span><span class="Apple-style-span" style="font-size:small;">r</span><span class="Apple-style-span" style="font-size:small;"> Cream Coffee Cake</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">Barefoot <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Contessa</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">serves 8-12</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">Cake:</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">12 T. butter, unsalted, room temperature</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">1.5 C. granulated sugar</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">3 Lg. eggs, room temperature</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">1.5 tsp. vanilla</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">1 1/4 C. Sour Cream, room temperature</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">2 T. warm water (my addition)</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">2.5 C. Cake Flour</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">2 tsp. Baking Powder</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">1/2 tsp. Baking Soda</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">1/2 tsp. Salt</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Streusel</span>:</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">1/2 C. Brown Sugar</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">1 C. AP Flour</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">3 tsp. Cinnamon (or less if you're not a huge fan)</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">1/2 tsp. Salt</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">6 T. butter, cubed, cold</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">1.5 C. walnuts, chopped, optional</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">(1.5 - 3 C. Fresh fruit, sliced, optional) </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">Glaze:</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">1/2 C. Confectioner's Sugar</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">2 T. Real Maple Syrup</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">For the cake, grease and flour or sugar a 10' tube pan. The type you would use to make an angel food cake. You also want the pan to be aluminum, light in color, none of that dark, non-stick stuff! I also lined the bottom with wax paper (out of parchment) to ensure the beauty came out easily. Preheat the oven to 350. If your oven runs hot like mine, go down to 335. Nothing worse than over-baked, dry cake right?</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">Make up the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">streusel</span> first so it is all ready once you've finished the batter and are ready to assemble the cake. Also prep your fruit if you are using... set both aside.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">Cream together the sugar and butter until fluffy, about five minutes on medium with paddle attachment. Sift or whisk together the dry ingredients and reserve. Once butter and sugar is ready, slowly add eggs one at a time until each is incorporated. Be sure to scrape down the bowl now and then. Then add the vanilla, warm water, and sour cream and mix until smooth. Then add the flour mixture and mix on low or stir setting until JUST incorporated. Remove from mixer base and carefully use a spatula to make sure all ingredients are mixed up from the bottom of the bowl.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">Place 1/3 or just under of the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">streusel</span> on the bottom of the pan. Then spoon in half of the batter. It's very thick, don't be alarmed. It will still rise and bake beautifully. Then add your fruit if using, then add just over a third of the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">streusel</span>. Add the rest of the batter and smooth around evenly. Then add rest of <span class="blsp-spelling-error" id="SPELLING_ERROR_9">streusel</span> filling. Bake about 1 hr, check for <span class="blsp-spelling-error" id="SPELLING_ERROR_10">doneness</span>. Let cool for 10-15 minutes in pan and carefully remove cake and set on serving dish.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:100%;"><span class="Apple-style-span" style="font-size:13px;">Mix together the maple syrup and confectioner's sugar and drizzle in whatever artistic style you desire on top the cake. Let cool completely before covering with cake dome or lid. Then just marvel at your work and beauty of the cake. Which you will! And then dive into that pool, people! : )</span></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafrfNkZbIBGoT4siyMyWgDeW6rxXlzNFjCgfMT-c2H7oAHpBw_rMg39FOyq_-BphSiAdBaCWZagVrYIcehsDseq55UZqbwm5bQ7gDgDwltL2URVHdINLcpT14xasffV4iy8uvYPfjuXWc/s400/IMG_9854.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5479750376463952274" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">A couple dozen crumbs remind us of what was.</span></span></div><div style="text-align: center;"><br /></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com9tag:blogger.com,1999:blog-1976632083937575242.post-22219922989270880862010-05-31T11:14:00.000-07:002010-05-31T19:19:24.860-07:00Fresh Corn Salad<div style="text-align: center;"><span class="Apple-style-span" style="font-family:'times new roman';">I</span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">na Garten... Oh, how I adore her. My fancying of Ina will be quite clear after I will soon blog three posts in a row all dedicated to the East Coast Cutie. There are many, many reasons why I adore her. Good reasons, silly reasons... But I suppose I will spare you on this Memorial Day. The most important reason I love her is because of her food. It without fail, ALWAYS looks unbelievably delicious! And, it always is just that. Unbelievably delicious. The picture below shows a piece of grilled chicken breast. The poultry itself looks a bit scary to me in this shot, but the thing tasted amazing! It's chicken from Trader Joe's and it comes in this little pouch, with lots of liquid... I know it sounds horrific but something about all of those mysterious chicken juices kind of brines everything, in my opinion. I say that because this particular brand always grills beautifully and is very, very tender and moist. It was juicy and flavorful already with lots of salt and pepper, but then we gilded the lilly by butter-flying the breast, and then filling it to the brim with my mother's homemade pesto, mozzarella, and sliced of fresh vine tomatoes. It was devilishly good, and I'm not even a huge fan of the bird.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27NEboqxyAnvebUJBZlloczrezBepKyoXwVkakcJs8xWwDMkdciNqojTbVCTBHAxmDgqg-tX6-jd-bYeyLBRUJly8cLzvUEuZnObJ8EFWCv2D2O-o4sdstUI3l_KwvGsgpvCbThFhpa4r/s400/IMG_9706.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5472124214553616514" /><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">But, as good as this chicken was. That's not what I'm here to tell you about. What I'm here to tell you about is this gorgeous corn salad. I first had this recipe at my parents house in central Washington. They live way out in the county and have a lovely, sprawling view of the area and a massive covered deck to accompany it. They also have a huge gas grill and lots and lots of comfortable seating. You can see where this is going. I don't remember the occasion but we had a fabulous BBQ and this corn salad was in the mix. My mother had ear-marked the recipe from one of Ina's books and also happened to have a nice crate of fresh corn. So that was that. This recipe couldn't be simpler, well, it can be if you use good canned corn, but then it loses a bit of its glory... still excellent though! Corn, basil, red onion, oil, vinegar, salt and pepper. That's it. My husband could eat gallons of this salad. Possibly in one day. It's that good! The last couple times I've made it I've used canned corn, and not to sound like a Trader Joe's Advertisement, but the best corn for crunch that I have found comes from them too. Nothing is as good as making this salad from sweet, fresh ears of corn. But out of season and in a pinch, canned corn is just fine. This recipe is delicious because you have crunch and sweetness from the corn, interesting flavor from the fresh basil, tanginess and brininess from the simple vinaigrette, and then plenty of salt and pepper ensure tons of flavor. It's great alongside grilled meats or just all by itself with a big bowl and spoon! You also might consider doubling the recipe because it will undoubtedly vanish way sooner than you will like it to!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8dzEkX8yiElssdNVJk2YZ3O_uYIuLKKxrGDNaZNb1mDYhyphenhyphenV3ONBPjRui7v537gN06LlsIOVB2xDwVkT7S31NJzY9DMn-FqYAkbPDQIMHOKalOLpK5RHYAiIr1nU-F19fm0SaF7i8A8rx/s1600/IMG_9704.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8dzEkX8yiElssdNVJk2YZ3O_uYIuLKKxrGDNaZNb1mDYhyphenhyphenV3ONBPjRui7v537gN06LlsIOVB2xDwVkT7S31NJzY9DMn-FqYAkbPDQIMHOKalOLpK5RHYAiIr1nU-F19fm0SaF7i8A8rx/s400/IMG_9704.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5472124224427470002" /></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 25px; "><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Fresh Corn Salad</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">The </span></span><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">Barefoot Contessa</span></span></i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"> Cookbook, 1999<br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">5 ears corn, shucked</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">1/2 cup small-diced red onion (1 small onion)</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">3 tablespoons cider vinegar</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">3 tablespoons good olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon kosher salt</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon ground black pepper</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">1/2 cup chiffonade fresh basil leaves (directions follow)</span></span></div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. (Yes, you can use leftover, cooked and cooled corn.)</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br />Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. Makes about 4 or 5 servings.<br />To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."</span></span></div></span></div><div style="text-align: center;"><br /></div></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com3tag:blogger.com,1999:blog-1976632083937575242.post-72828894012916892772010-05-16T23:25:00.001-07:002010-05-31T19:21:24.572-07:00Ina's Double Chocolate Cookies<div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">These cookies are special. They are special because they are fudgy, buttery, and tender. They are also special because everyone I know and love likes them a lot! These cookies even helped me get a job once. I knew they would seal the deal. I saw Ina make these on her show a several years ago and they just looked so tasty that I had to make them right away. And I've been making them regularly ever since! I believe she turned them into Ice Cream Sandwiches for her guests although I've never used them for that. They don't taste like any other chocolate cookie I've had, a lot of butter and vanilla. Nice saltiness. These cookies really can change depending on how long you cook them. They are supposed to look pretty gooey in the middle when they come out of the oven. Just keep an eye on them! I think it's a must to serve these with a very indulgent sized class of ice cold whole milk. Let me know how you like them!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0ws0BroUnY2ftLhSXazJQu9KrUkrca_AaGO_9gkqeBBYCQS-ITWmKZvlLJDYU6wcxwG52PzuMGKNUW22wRBoaXcL665AsNtX-A2AHThGImA7Gn74D1tAG0UbPEqNgPqDb03doe3lUDsc/s1600/IMG_9746.JPG"><img style="text-align: center;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 300px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0ws0BroUnY2ftLhSXazJQu9KrUkrca_AaGO_9gkqeBBYCQS-ITWmKZvlLJDYU6wcxwG52PzuMGKNUW22wRBoaXcL665AsNtX-A2AHThGImA7Gn74D1tAG0UbPEqNgPqDb03doe3lUDsc/s400/IMG_9746.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5472121477193101442" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Barefoot Contessa's Double Chocolate Cookies</span></span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style=" font-weight: normal; color: rgb(68, 68, 68); font-family:tahoma;font-size:11px;"><div class="ecxRTE"><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1/2 pound unsalted butter at room temperature</span></span></span></div><span style="line-height: normal; "><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 cup light brown sugar, packed</span></span></span></div><span class="ecxbodytext"><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 cup granulated sugar</span></span></span></div><span class="Apple-style-span" style="color:#000000;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 teaspoons pure vanilla extract</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 extra-large eggs at room temperature</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2/3 cup good unsweetened cocoa</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 cups flour</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 teaspoon baking soda</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 teaspoon kosher salt</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 1/2 pounds good white chocolate, coarsely chopped</span></span></div></span></span></span></div><div class="ecxRTE" style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></span></div><div class="ecxRTE" style="text-align: center;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></span></div><div class="ecxRTE" style="text-align: center;"><span style="line-height: normal; "><span class="ecxbodytext"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Preheat the oven to 350 degrees F.</span></span></span></span></span></div><div class="ecxRTE" style="text-align: center;"><span class="ecxbodytext"><span style="line-height: normal; "><em><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.</span></span></span></span></em></span></span></div><p class="ecxRTE" style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 1.35em; margin-left: 0px; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.</span></span></span></p></span></b></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com4tag:blogger.com,1999:blog-1976632083937575242.post-60017175180085642232010-05-16T18:10:00.000-07:002010-05-31T19:21:41.753-07:00A Great Gazpacho<div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Well, I'm back! The dark cloud of depression actually lifted months ago, it's just taken me some time to </span></span><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">really</span></span></i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> get back. I've had intentions of blogging for a few months, I suppose I just wasn't quite ready or inspired enough! My dearest girlfriend, Mallory, from </span></span><a href="http://asofainthekitchen.com/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">A Sofa in the Kitchen</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">, is so talented and with her post of </span></span><a href="http://aroundthetable.tumblr.com/"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">pictures</span></span></a><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> from our cooking groups dinner last night I just couldn't resist any longer! I have missed taking pictures of food, having a great reason to try new recipes, writing about this subject I adore, and basically just sharing myself with you! It's been awhile, so bear with me as we get back into the swing of things around </span></span><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Use the Good China</span></span></i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">...</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmDqS8KH9ZqDXeE9ibnMB3Est9dDmolkdX73w_LtHj6ThvWyDLUsnwLBR1JFyr_VVi1di15POJLID4dQL7JfIKpe_AYY1hzf0O9mWl9HVORpFuuJrQ-2x3IvPEgQ9Pv5tLGcd1Lt1UjsO/s400/IMG_9728.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5472041382642096162" /><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">I find it a bit surprising that the first food I should blog on after this long, long hiatus is gazpacho. To tell you the truth, I've had it several times and really didn't love it enough to ever crave or desire it, let alone make it for any purpose! However, I recently had a delightful friend over for dinner and decided to grill up some vegetable and cheese paninis. I really wanted to serve them with a nice cup of soup but decided that it just wouldn't be right, it's time to pay some respect to spring and the gorgeous weather and warmth we've been experiencing here in the Northwest. So then, I thought, well, vegetable salad? No, too boring. And with all of the veggies going into the sandwiches? GAZPACHO? Really? It's practically a salad, super fresh, light. So, I went to my favorite food resource of all time: Epicurious. I found a recipe that looked easy and flavorful and got down with my bad self and my Cuisinart. I have to say, I just Love this stuff. If too many hours pass, I start craving it. It's salty, savory, spicy punch. I also like the little bits of vegetables that don't get completely pureed. And, as you can see in the photo above, there are little oil bubbles hovering over the soup. To me, a good soup always has that layer. Fat makes for a silky mouth feel, and in my opinion, even light soups need it! I've always liked V8 and this isn't a far stretch, the thing is, I don't like it cold. I've never been one for cold soups. It just doesn't seem right. No matter how open I try to be, I just can't do it. Don't get me wrong, I like cold things. Water... I prefer it ice arctic cold. Fruit... colder the better. It's just that I've got it in my head that soups should be piping hot. So, I really prefer this gazpacho at a slightly cool room temperature. When its icy cold you can't really taste the depth of flavors that lie within anyway. I also highly recommend giving this soup several additional hefty lashings of tabasco when you serve it individually!</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lDnPOxYjK6zkHpmFKqwgAzHvQuKvryDoy7kzgalNmeApF_Ksb8SeX2fGmid5lxyQ4r4G4B471nF_v157EKlARRj78p90gWbIsk8g1wYfd7XQc_uNF9JnBoiG-Qe68eYOE4yp0RyezcCG/s1600/IMG_9743.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lDnPOxYjK6zkHpmFKqwgAzHvQuKvryDoy7kzgalNmeApF_Ksb8SeX2fGmid5lxyQ4r4G4B471nF_v157EKlARRj78p90gWbIsk8g1wYfd7XQc_uNF9JnBoiG-Qe68eYOE4yp0RyezcCG/s400/IMG_9743.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5472041393881751922" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">I love that this recipe is so easy to prepare. No cooking. All you have to do is roughly dice up some herbs and veggies, measure a few flavorings, and blend. It gets better with time and will last up to a week chilled in the refrigerator. I think it will become a summer staple, if you know what I mean. Thanks for having me back, I won't leave again for a long, long time! Stop in often, I'd love to have you!!!</span></span></div></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Really, really Good Gazpacho</span></span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">adapted from Epicurious.com</span></span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Ingredients:</span></span></b></div><div style="text-align: center;"><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">6 c tomato juice</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 large tomatoes</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1/3 Lg English Cucumber</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 lg bell peppers, I used Red and Green</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1 T honey</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2 clove crushed garlic</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">4 scallions (chop to light green part)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">juice from 1/2 lemon & 1/2 lime</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1.5 Tbs red wine vinegar</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">3 T fresh chopped basil </span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1/2 tsp ground cumin</span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1/3 cup chopped parsley</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">dash tobasco</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">4 T. olive oil</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">salt & pepper to taste</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1/8 tsp red pepper flakes (up to 1/4 tsp if you like the extra bite)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande; min-height: 12.0px"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande; min-height: 12.0px"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande; min-height: 12.0px"><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Directions:</span></span></b></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande; min-height: 12.0px"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">1. Chop veggies and fresh herbs into chunks.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">2. Put in Cuisinart and Chop until chunky (about 10 - 15 seconds)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">3. Add 3 c. of the tomato juice and chop some more until thick but still have small pieces of veggies. Don't puree completely.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">4. Pour into Container, taste and season as necessary.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> Add more tomato juice and stir well, continuing to add until desired consistency. I used all 6 cups.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande; min-height: 12.0px"></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">5. Regrigerate at least 2 hours before serving.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Serve topped with creme fresh or Sour Cream, and chopped scallion.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande; min-height: 12.0px"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></p><p></p><p></p><p></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 10.0px Lucida Grande; min-height: 12.0px"><span class="Apple-style-span" style="font-family:Georgia;font-size:130%;"><span class="Apple-style-span" style=" ;font-size:16px;"><span class="Apple-style-span" style="font-family:'Lucida Grande';font-size:85%;"><span class="Apple-style-span" style="font-size:10px;"><b><br /></b></span></span></span></span></p></div></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com5tag:blogger.com,1999:blog-1976632083937575242.post-17580287799691374102009-09-21T00:19:00.000-07:002010-05-31T19:22:02.070-07:00Going away...<div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">I've always intended for this blog to be one of enchantment, beauty, and all things fabulous. I try to make it something that you can come to, get lost in, and leave feeling good about the possibilities in life. Especially the lovely, comforting food possibilities in life. It's supposed to be a dreamy place to escape to and look forward to. Something to feel good about.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">What I'm about to share with you all is not enchanting in the slightest. It's not pretty or nice or dreamy. I'll just come out with it. </span></span><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">I'm depressed</span></span></i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">. I've been fighting it and hoping it isn't what it is but I can no longer deny it! It definitely explains why I've had zero interest in blogging lately which I'm sure you have noticed... I hate to address the issue here on this space which is supposed to represent good things and passionate creativity. I know I have readers and some of you come back often to see what's brewing and I'm sure it's very disappointing to see that nothing is ever going on! I felt I owed you an explanation of some kind.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size: small;">I hope this feeling passes soon and you'll know when it does because I'll be back up and blogging. Till then, please bear with me and come back in a month or two. I know this can't last forever. It better not! The holidays are soon approaching and bliss will fill the air and if I don't get stung by that, please send a rescue squad in for me! I'll be doing my best to get back to you.</span></span></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com7tag:blogger.com,1999:blog-1976632083937575242.post-58910845459334281952009-09-04T23:07:00.000-07:002010-05-31T19:22:28.727-07:00Belated<div style="text-align: center;"><span class="Apple-style-span" style="color:#4C4C4C;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:small;">I</span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> had </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">a birthday a few weeks ago and I can truly say it was the most special one I've ever had. This would be because my treasure of a friend Mallory created the most beautiful, magical brunch for me and my nearest and dearest here in town. It was the best engagement at 11 a.m. on a Wednesday that I'll ever take part in. This girl has such great taste and such a sweet heart for the ones she cares about. She throws the best bashes around and I couldn't be more happy to call her friend! Get a load of that below....it's also her photo by the way! I'm really late in getting this posted but better late than never I suppose! I hope it inspires you to lavish a beautiful meal on someone. I don't think there's a better gift...</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#4C4C4C;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#4C4C4C;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(76, 76, 76); "><a href="http://www.flickr.com/photos/gateaux/3837580485/" title="photo sharing" style="color: rgb(108, 130, 181); text-decoration: none; "><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><img src="http://farm3.static.flickr.com/2658/3837580485_a40ae2d1d4.jpg" alt="" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; border-top-width: 2px; border-right-width: 2px; border-bottom-width: 2px; border-left-width: 2px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-color: rgb(85, 85, 85); border-right-color: rgb(85, 85, 85); border-bottom-color: rgb(85, 85, 85); border-left-color: rgb(85, 85, 85); " /></span></span></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">I'm just going to give you a slew of photos. I mean isn't that what you really look for anyway? It's really the best way I can share it with you anyway. She garnished each place setting with a precious little potted lemon thyme and a french soap-filled </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">gift </span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">bag that had little facts about my </span></span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_1"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">birth date</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> on them. So cute and creative!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuWE0gDf4_4K7dhyphenhyphenN-P3wUZXeSxYMANJODgcUeKrD3PUh9B1D91NtbDPtYZDbz3XqdmS5VIW-XoHRG0sRNdhJnFcGSFt1uNzvOu9tjpn0aHQwvuLQaKki-Byq7qr0Gz7F7VbM8LwzBYdf/s1600-h/IMG_8983.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuWE0gDf4_4K7dhyphenhyphenN-P3wUZXeSxYMANJODgcUeKrD3PUh9B1D91NtbDPtYZDbz3XqdmS5VIW-XoHRG0sRNdhJnFcGSFt1uNzvOu9tjpn0aHQwvuLQaKki-Byq7qr0Gz7F7VbM8LwzBYdf/s400/IMG_8983.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377867935282002978" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Looking at it all now, I'm still in heaven!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ONV-uW6CFD6rjvH4c6iQy7_C-tYoC64OtEtIvIRb9j_V5LY0kjFUhMslsQep9-qlvQ8KHAMeY9ADpuOpBo92RsEU-5msRY8CQTcjTujpu_r6Yx4GUhhCJ6aMc3MaU5qtXEi0LoCP1KBA/s1600-h/IMG_8979.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ONV-uW6CFD6rjvH4c6iQy7_C-tYoC64OtEtIvIRb9j_V5LY0kjFUhMslsQep9-qlvQ8KHAMeY9ADpuOpBo92RsEU-5msRY8CQTcjTujpu_r6Yx4GUhhCJ6aMc3MaU5qtXEi0LoCP1KBA/s400/IMG_8979.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377867918873091202" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">I'm still basking in the fact that Coco Chanel and I share birthdays! How cool is that?!!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckR0pxGmNj2tbvTpXVTdl0eQOg3CnkOl44shhmKKEmFtKm_pxB0N6eUUTj0zSiKZHUKNdhFwZzEFN1YGkJJjRyAf16A-jLUqnb1MdnfjF3OJiUEZl5_g_JqP_EW0hig-k4QbEzk4fbEK2/s1600-h/IMG_8981.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckR0pxGmNj2tbvTpXVTdl0eQOg3CnkOl44shhmKKEmFtKm_pxB0N6eUUTj0zSiKZHUKNdhFwZzEFN1YGkJJjRyAf16A-jLUqnb1MdnfjF3OJiUEZl5_g_JqP_EW0hig-k4QbEzk4fbEK2/s400/IMG_8981.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377867910323509474" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">My sweet friend made me a sweet treat. Homemade caramel with vanilla beans. Mallory and I had went out for breakfast a week prior to the brunch and I had ordered a homemade caramel sauce latte and the waitress ended up coming back to our table about thirty minutes later and explained they were out of the caramel sauce and wondered if I still wanted the latte. I said no and what do you know? Exactly one week later someone remembered my latte and made me an even better replacement. So darn thoughtful! (I know, I know, but you can't have her...)</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RL1bUk99K2M2rQn2JrnWLXju5KsNQy1_jqxL93tba6b-MgMp-mDqHnFq_u5l17vLUewWf-eo3eoOrrzs4HgPIx3-_5w21Fa3ucsP7kn1QIKdGXud5oIrX3CEwAlr-lXDhdscKF7tzgun/s1600-h/IMG_8987.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RL1bUk99K2M2rQn2JrnWLXju5KsNQy1_jqxL93tba6b-MgMp-mDqHnFq_u5l17vLUewWf-eo3eoOrrzs4HgPIx3-_5w21Fa3ucsP7kn1QIKdGXud5oIrX3CEwAlr-lXDhdscKF7tzgun/s400/IMG_8987.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377867102861429842" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">I'd been going on and on for weeks about green beans and how I'd been practicing to make them the way great restaurants do... of course they found their way to the table!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDYQDDsuV_J5ii0Y8JsoCEkwdHJA2fhYPC1sWu85VE-13krsNK_CYCp8cAECSaduu3C1kH14zkCPufK1fpJKiwV-oG6VT-E4UA9mB6ou99aGkOUFmWdfwJ8MKPZam_B6Rm9iBhUNH9IUo/s1600-h/IMG_8989.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDYQDDsuV_J5ii0Y8JsoCEkwdHJA2fhYPC1sWu85VE-13krsNK_CYCp8cAECSaduu3C1kH14zkCPufK1fpJKiwV-oG6VT-E4UA9mB6ou99aGkOUFmWdfwJ8MKPZam_B6Rm9iBhUNH9IUo/s400/IMG_8989.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377867096128703410" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Bacon. Actually, this should be called pig candy. Thick cut bacon with a beautiful brown sugar and cayenne </span></span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_2"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">lacquer</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">. Baked in the oven to chewy, gooey perfection. Oh man.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gMcJhsj66F0wirLD4YlzplFpjSluUMuZRAlutvLrRcw50haXu3tOpxwygYuxXGhvXjbe195Rv7UxWBX7LsHK9MAssWvN2Vw3NYBhbmD4oY-q2RjuhAfiNAqqabiaBN5B-4ixpsJ16Gvi/s1600-h/IMG_8991.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gMcJhsj66F0wirLD4YlzplFpjSluUMuZRAlutvLrRcw50haXu3tOpxwygYuxXGhvXjbe195Rv7UxWBX7LsHK9MAssWvN2Vw3NYBhbmD4oY-q2RjuhAfiNAqqabiaBN5B-4ixpsJ16Gvi/s400/IMG_8991.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377867088734982098" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div></div><div style="text-align: center;"><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Pommes</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> Anna. Thinly sliced potatoes cooked in lots of butter and studded with strips of roasted red peppers. She topped them off with creme </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">fraiche</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> and chives. Sinfully delicious let me tell you!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJwrlaZcoRQ2pVhFbi4ra-qZFo-S1dZnTO1oYVUE50C-2xzF4syCUccwWYPpgo6hhuefbMQEOv59kw8hdE8Mw_ZjXvYHaSJkM_UE3F3v7ltSynw8wPiEiovF5tFIGmVpzdwKKQ5h6C-aa/s1600-h/IMG_8993.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJwrlaZcoRQ2pVhFbi4ra-qZFo-S1dZnTO1oYVUE50C-2xzF4syCUccwWYPpgo6hhuefbMQEOv59kw8hdE8Mw_ZjXvYHaSJkM_UE3F3v7ltSynw8wPiEiovF5tFIGmVpzdwKKQ5h6C-aa/s400/IMG_8993.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377867072993978962" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Hollowed out strawberries with whipped cream. Beautiful little bites!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTUEBaJ3UzgyGrdPVnuaihhWjPM0hk9_jMbkE193yOLdrW7xNaTo_2FTD1ZIQuP7WDaVe2I2nJWSUCRw9I2sFAcgX4A3VtBLiHmyrL0cenddXUnjcW9W0uMfiBMpWGs4QOFrizQ2NeHrB/s1600-h/IMG_8998.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTUEBaJ3UzgyGrdPVnuaihhWjPM0hk9_jMbkE193yOLdrW7xNaTo_2FTD1ZIQuP7WDaVe2I2nJWSUCRw9I2sFAcgX4A3VtBLiHmyrL0cenddXUnjcW9W0uMfiBMpWGs4QOFrizQ2NeHrB/s400/IMG_8998.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377867066446397026" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">As if all of this wasn't enough, Mallory got me a bunch of goodies from </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Anthropologie</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">! This birthday was just too, too good!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bRHj-R0Szy_b1rRMBN-ZwoaJFfjTDNrt1TJ8LU4twIJIAiePBqhR2lAKjfzE9pZ1Qnin6g6A5_8qT5yg-2d7X3Vi1Px1bFOU6014mYOmMPOytmXUnQ7FJEHLnU6FXZet2HzhYa42wSVQ/s1600-h/IMG_9001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bRHj-R0Szy_b1rRMBN-ZwoaJFfjTDNrt1TJ8LU4twIJIAiePBqhR2lAKjfzE9pZ1Qnin6g6A5_8qT5yg-2d7X3Vi1Px1bFOU6014mYOmMPOytmXUnQ7FJEHLnU6FXZet2HzhYa42wSVQ/s400/IMG_9001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377866466496167570" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">I thought it was rather appropriate that a bee should decide to stop in for a visit. Mallory HATES bees! It was kind of cute, all of her squealing and shrieking! My hubby took care to make sure the bees stayed away from her. They added to the charm I thought.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGNXjKG4NJpKq7FhlVuVY2EnMgoJg-uEuArqB4EryLt4Cfulnq-FfKThYQCCx8jg_O7NsxerSakLLnqOgoH2-3qvacvGVYOu8D6kzhG-oQmoftP0V7AalTN70dK9KlqwUiFzUkHNmbBlt/s1600-h/IMG_9003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicGNXjKG4NJpKq7FhlVuVY2EnMgoJg-uEuArqB4EryLt4Cfulnq-FfKThYQCCx8jg_O7NsxerSakLLnqOgoH2-3qvacvGVYOu8D6kzhG-oQmoftP0V7AalTN70dK9KlqwUiFzUkHNmbBlt/s400/IMG_9003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377866446969394338" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">The star of the meal was Mallory's Eggs Benedict on a savory Belgian waffle. Underneath perfectly poached eggs and </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">hollandaise</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> was King Crab morsels. </span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQ-Zh3yRayX7hh-kTqwSaFXfNfl4F-4crVOPCcrZ5pkSQkyBTLxFraNNp6F6qXOeXv9KClxz0HqlmA3NfhM5oNLF8s5Mkqn9QkwJ9-UxDKl3LmpPf24yBVhyphenhyphenxaTSR1vpt3-NuF94Y4RbM/s400/IMG_9006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377866424804264818" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">This isn't a great shot but here's the plate of delights. Breakfast and birthdays. They should always go hand in hand. I saw a recent new episode of Barefoot </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Contessa</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"> and Ina made a Birthday Breakfast BBQ. Very interesting...</span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgHZdLGbScjPw10KTz9aMBiKjlwgFX8K_5ggcLiRepvkURMsxU4so7cs3ZCI-hayEdCPqTHzmozefQ4Bz7CO16GF-eqQb4YfwZuzQ1XeMRFanh9ww3lxOVbb9dgqbVTchVWyQtVG2Gc7t/s1600-h/IMG_9005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgHZdLGbScjPw10KTz9aMBiKjlwgFX8K_5ggcLiRepvkURMsxU4so7cs3ZCI-hayEdCPqTHzmozefQ4Bz7CO16GF-eqQb4YfwZuzQ1XeMRFanh9ww3lxOVbb9dgqbVTchVWyQtVG2Gc7t/s400/IMG_9005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377866438549421426" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Champagne grapes. They are so gorgeous and basically just spell F-A-B-U-L-O-U-S!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqw20DieLamaLUTEpODp9hLPyx_tStl8IgI067k5wZLb22rkld7_1tdiMFSATnoRN2-XW9URTO-ZNluAyBSS0zc9GK8Yrg_gbAcotQ_4RS-48R28TuosDy2uOlmhjjUhc1TQzjxQ_cn5qS/s1600-h/IMG_9009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqw20DieLamaLUTEpODp9hLPyx_tStl8IgI067k5wZLb22rkld7_1tdiMFSATnoRN2-XW9URTO-ZNluAyBSS0zc9GK8Yrg_gbAcotQ_4RS-48R28TuosDy2uOlmhjjUhc1TQzjxQ_cn5qS/s400/IMG_9009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5377866419523042194" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></span></div></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">Thanks Mallory for giving me the best birthday I could ask for. I'll always remember it!!</span></span></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com4tag:blogger.com,1999:blog-1976632083937575242.post-56786032271162366462009-08-27T22:46:00.000-07:002009-08-28T08:39:03.658-07:00French Food for All<div style="text-align: left;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;"><span class="Apple-style-span" style="font-size:small;">Good evening dear readers. This isn't really a food post though I assure you I have some good things coming up shortly! I've been very disassembled these last couple weeks as I've had birthdays to tend to, gourmet dinners to host, a fairly emotional move out of my charming apartment, and some other news I hope to share with you soon! I've felt terrible about not getting on here to give you something tasty to feast on. So I just wanted to say hi. And to tell you to stay with me and hold on tight because I've got goodies. They are coming. I promise. </span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" color: rgb(51, 51, 51); font-style: italic; line-height: 18px; "><a href="http://z.about.com/d/movies/1/0/A/g/S/julieandjuliapic4.jpg" target="_blank" title="View Full-Size" style="font-style: inherit; font-weight: inherit; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; text-decoration: underline; color: rgb(51, 102, 204); "><span class="Apple-style-span" style="font-size:small;"><img src="http://z.about.com/d/movies/1/0/A/g/S/julieandjuliapic4.jpg" alt="" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-style: initial; border-color: initial; background-image: initial; background-repeat: initial; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: rgb(255, 255, 255); border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(213, 208, 191); border-right-color: rgb(213, 208, 191); border-bottom-color: rgb(213, 208, 191); border-left-color: rgb(213, 208, 191); padding-top: 20px; padding-right: 20px; padding-bottom: 20px; padding-left: 20px; background-position: initial initial; " /></span></a></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;"><i><span class="Apple-style-span" style="font-size:small;"><br /></span></i></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;"><i><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="font-size:small;">I'm sure you've guessed by the photo that I've just seen </span><i><span class="Apple-style-span" style="font-size:small;">Julie and Julia. </span></i><span class="Apple-style-span" style="font-size:small;">Of course I totally loved it. What wouldn't be to love? Paris, Julia Child, Meryl </span><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="Apple-style-span" style="font-size:small;">Streep</span></span><span class="Apple-style-span" style="font-size:small;">, a blogger, book deals, and LOTS of cooking and food joy. Movies are funny things, they often hold such promise but the thing is is that until you go and actually seem them they can't be yours. I've looked forward to seeing this film for months now and had ideas of how it would be but nothing beats going and actually letting it take you away. This movie definitely </span></span><span class="Apple-style-span" style="font-size:small;">took me away</span><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="font-size:small;"> and I love that I was able to share it with my favorite ladies in town, the </span></span><span class="Apple-style-span" style="font-size:small;">Around the Table</span><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="font-size:small;"> gals. Our group is blossoming into something beautiful and I'm constantly amazed by how special it truly is. We spent eight hours around my dining room table this last Saturday night blissfully talking and eating our way into the morning hours. More on that to come. I guarantee it will get you wanting some Italian food... But so yeah, all us girls are turning into a bit of a sisterhood and I can tell that beautiful friendships are beginning to form. Food and friends. Isn't that just about all you need?</span></span></i></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;"><span class="Apple-style-span" style="font-size:small;">Before I go I just want to add that the blog may start feeling just a bit more personal. I originally started the blog because of my love of food and wanted a way to journal it and share. I wanted to keep it semi-professional in the case that potential employers could use it as a way to see my culinary perspective and style, etc. I still want it to be those things, I just want to start feeling a little bit more free with it. So that means more stories, thoughts, and basically just more of plain </span><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="Apple-style-span" style="font-size:small;">ol</span></span><span class="Apple-style-span" style="font-size:small;">' me! How do we feel about this? I welcome lots of feedback, just so you know!</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;"><span class="Apple-style-span" style="font-size:small;">During the film this evening, I noticed many things similar about Julia and I. And I liked it. I'm </span><i><span class="Apple-style-span" style="font-size:small;">pretty good... but not great</span></i><span class="Apple-style-span" style="font-size:small;">. And I'm starting to get pretty okay with that! So while I think on that note and really should probably go and try to unpack a couple more boxes, I think I'm going to curl up on the sofa and catch up on the new season of </span><i><span class="Apple-style-span" style="font-size:small;">Project Runway</span></i><span class="Apple-style-span" style="font-size:small;">. It's been days since I've had some lazy me time. </span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;"><span class="Apple-style-span" style="font-size:small;">I just wanted to say hello before another day passed. Goodnight friends...</span></span></span></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com2tag:blogger.com,1999:blog-1976632083937575242.post-44196560009164805242009-08-06T19:24:00.000-07:002009-08-07T20:52:29.249-07:00Sweet as Pie<div>I come to you this evening bundled up in my favorite down comforter and sniffling up a storm. I'm right in the middle of a cold. It's been so long since I've had a real case of one of these that I'd really forgotten how irritating they are! You become very aware of the anatomical parts that hover over your shoulders. They are all affected. Nose, ears, throat, even hair. My hair looks like that of a sick person today! Stringy and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">gutterish</span>. <i><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Gutterish</span></i>. I do realize this isn't an actual word but it just seems perfect! So, while I deal with ailment after ailment over here, it's been a week people, I'd like to give you a reason to stop and dwell on pie. Pie is a very good way to start the weekend indeed.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83d2_jm8uZ2C1Fz4oGHPucOKwHQl3EzXlI7Hqh3-GP4HgpUDSzRYNjL_jFwMkjaCmChaH2mb-0ErJPkKJKHs4cSsPE6dphl8RoAE3Qlam6kbhWwAKVoPScJXnLF_1_2FCw1ZY_Gm4bIGr/s1600-h/IMG_8912.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83d2_jm8uZ2C1Fz4oGHPucOKwHQl3EzXlI7Hqh3-GP4HgpUDSzRYNjL_jFwMkjaCmChaH2mb-0ErJPkKJKHs4cSsPE6dphl8RoAE3Qlam6kbhWwAKVoPScJXnLF_1_2FCw1ZY_Gm4bIGr/s400/IMG_8912.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367043036257051314" /></a><div><br /></div><div>This whole week while I've been sick I've had the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">darnedest</span> time making decisions. Case in point, all of these photos. I just couldn't make up my mind. Thinking just hurts too much. So here is a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">lil</span>' <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">smorgasbord</span> of pie pictures for your viewing and taste bud pleasure.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKgiH5zGoAu4wPAc9ZD14l8QuBFkYHiAbcgglrREuCAtGogA-UOv7Mb81nlNVqDBkz1pBT1WfCO-otSBhNHnKBQKC7EPUV3UaSdtpg0xqbxu7mI1zeAxMIb1T4PAJVcVwykh7dtdw7v-G/s1600-h/IMG_8918.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKgiH5zGoAu4wPAc9ZD14l8QuBFkYHiAbcgglrREuCAtGogA-UOv7Mb81nlNVqDBkz1pBT1WfCO-otSBhNHnKBQKC7EPUV3UaSdtpg0xqbxu7mI1zeAxMIb1T4PAJVcVwykh7dtdw7v-G/s400/IMG_8918.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367043025243417138" /></a><br /></div><div>Some people spend their childhoods growing up with things like meatloaf or weekly helpings of liver as my husband. His Dad believed it was very good for his growing, thriving young family so they like clockwork had it every Sunday night. To this day, if Ethan gets even a whiff of a smell remotely reminding him of liver he gets pretty weirded out. </div><div><br /></div><div>Lucky for me, I grew up with pie. My mom happens to be known for her pies. I remember many a Friday night when my mother would make and roll out her olive oil pie crust between wax paper. The raw dough which I must have only tried once or twice, tasted like a salty, dull, floury wad. And definitely oily. But when she filled it with apples and sometimes peaches or rhubarb, and topped it with an egg wash and lots of sugar, people always had lots of good things to say about it. My dad could swoon for days about her pies. I always liked how proud he was to be married to the<i> Pie Lady</i>.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroGk1BV7Or-ZBOxNMKqlgFlpuFz59HulDF0LZRCVyNlMouZALgCjtPKwTdX6q6PJ08zegzsY_tpMX7yR1BkqzvxWB8kyuOw8Fk-YlUvXtRvSVZqoNRWbdL12pQIEDEj_Nc-1BHtuaCZDg/s1600-h/IMG_8922.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgroGk1BV7Or-ZBOxNMKqlgFlpuFz59HulDF0LZRCVyNlMouZALgCjtPKwTdX6q6PJ08zegzsY_tpMX7yR1BkqzvxWB8kyuOw8Fk-YlUvXtRvSVZqoNRWbdL12pQIEDEj_Nc-1BHtuaCZDg/s400/IMG_8922.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367043018561609026" /></a><br /></div><div>I think I'd like to try my hand and being a <i>Pie Lady</i>. Being a pie lady isn't as sweet as it sounds. It takes a lot of hard work and love. It takes years of practice and determination. Well maybe not years, but it sounded good right? It definitely takes practice and that's what I need. My pa came to town last weekend and we met up for a little dinner at my sisters. She made chicken tacos with her own seasoning concoction and served them with jack cheese and a lovely cabbage slaw. I brought the pie. For some reason, I got a bee in my bonnet to make strawberry rhubarb pie. It sounded like such a sweet idea in the beginning.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26zl5ueOaGm_0gtVU5tNU1oUFOiUM-6y8Y9Wza7HcQhiE76tJ_yD4dFvLYt9amXTKrnzux1R8_4-3p0qSQvpfcXGXbkGgRnAp6s8eN0QxORJxbo9vNW-jpd8-WSIKEH0yTI3cuIicafH-/s1600-h/IMG_8942.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26zl5ueOaGm_0gtVU5tNU1oUFOiUM-6y8Y9Wza7HcQhiE76tJ_yD4dFvLYt9amXTKrnzux1R8_4-3p0qSQvpfcXGXbkGgRnAp6s8eN0QxORJxbo9vNW-jpd8-WSIKEH0yTI3cuIicafH-/s400/IMG_8942.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367042665217709266" /></a><br /></div><div>I'd be lying if I didn't tell you that that pie dough gave me a good run for my money. As a budding chef, there's little that bothers me more than battling with pastry. Namely rolling it out when it's too warm or has too much liquid in it and has crossed over into what we will call <i>goo</i>. It was hotter than hell last Sunday and my chilled pastry quickly warmed up and for several minutes there I didn't know if I was going to be able to pull it all together. But like any true pie lady, even an amateur, I didn't give up. I got that pie crust in line and luckily it turned out. Beautiful even. So beautiful that I will keep on trying my hand at pies. I will struggle with pastry no more! Plus, I picked up two new friends, well kind of new: egg wash and sanding sugar. They make everything look pretty!</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBG8t28bQBOLYJK37IkjxRLCguwfLp9WyMYz1XfBhhQC7m45U8aIyyPYn1iwSHZffFTcg-S0xhCnO2LJyNE5JdS3nSksyelHTXqsUabk9Kz2rAYTUeGuY25fRb9tHiJLLBi3haqhkKLvO/s1600-h/IMG_8946.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBG8t28bQBOLYJK37IkjxRLCguwfLp9WyMYz1XfBhhQC7m45U8aIyyPYn1iwSHZffFTcg-S0xhCnO2LJyNE5JdS3nSksyelHTXqsUabk9Kz2rAYTUeGuY25fRb9tHiJLLBi3haqhkKLvO/s400/IMG_8946.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367042659160368338" /></a><br /></div><div>I read lots and lots of recipes for the crust. Ashley over at <a href="http://www.notwithoutsalt.com">Not Without Salt</a> is a <i>Pie Lady</i>. And she has lots of good looking pie and tart dough recipes. But being the stubborn girl I am, I wanted to try and replicate a Martha Stewart pastry <span class="blsp-spelling-error" id="SPELLING_ERROR_5">brisee</span> recipe I used a couple of years ago. You can use any recipe you like, if fact, I'd love to hear about your favorite pie dough recipes. They seem like handy things to know about!</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi33dPItgNYxsBjbo0MW3NDv5v3mtVr8fLmPtRjQ_s8VnSqgfx1Nj9gaC7ueJXad09r_hhIBGzeB3CJ7j63UQv6obJRjOzuKG0XCP8FbqQA-F7yeUX2fJE4bJgoA7P9A1HMFcDMNb9piJAf/s1600-h/IMG_8948.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi33dPItgNYxsBjbo0MW3NDv5v3mtVr8fLmPtRjQ_s8VnSqgfx1Nj9gaC7ueJXad09r_hhIBGzeB3CJ7j63UQv6obJRjOzuKG0XCP8FbqQA-F7yeUX2fJE4bJgoA7P9A1HMFcDMNb9piJAf/s400/IMG_8948.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367042647887113106" /></a><br /></div><div><br /></div><div>So just whip your favorite and least stress-inducing pastry recipe and make sure there is enough for a top and bottom of a very deep pie. Head to the store and buy lots of strawberries and rhubarb. Throw in a vanilla bean if you want to make your pie feel like a diva. Slice the strawberries any old way you like, and thinly slice the rhubarb. I left mine in too big of chunks and let's just say some were a little too <span class="blsp-spelling-error" id="SPELLING_ERROR_6">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">dente</span>. You want a little more rhubarb than strawberry in your ratio. You will need about six cups of fruit or more to make a really deep, tall pie. Add around 1/2 - 2/3 Cup each of white and brown sugar. You also need to add about a couple pinches of salt, a sprinkle of cinnamon, several good shakes of cornstarch, about a quarter cup. You can also add a little vanilla extract or vanilla beans like I did. Blind bake your bottom crust and then fill with the fruit filling mixture. Cut up lots of little pieces of butter and scatter them over the fruit. </div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichfUIdMf7HZa8IZEU4QdZU4L94C7SlTOiFA2l1tYI86bb45odW3_i3IT6R9EKtRW95kMPW2n-wSW6h8CyKg7n5klZ_mTxHJ1VRiz-bBYOKiBGRp16-4tgMEfNo0WJmegzj-sK2YkFDYmH/s1600-h/IMG_8950.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichfUIdMf7HZa8IZEU4QdZU4L94C7SlTOiFA2l1tYI86bb45odW3_i3IT6R9EKtRW95kMPW2n-wSW6h8CyKg7n5klZ_mTxHJ1VRiz-bBYOKiBGRp16-4tgMEfNo0WJmegzj-sK2YkFDYmH/s400/IMG_8950.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367042638559894770" /></a><br /></div><div>Now you have to pick between a lattice or regular top. Do your thing, add cut outs if you want, I chose hearts. Whisk and egg white with a little water and brush all over the top of the crust. Then sprinkle with lots and lots of sanding sugar and bake at 375' for about forty-five minutes or until golden and the juices are all bubbly. You really want to bake your pie several hours before you will be serving it because it takes almost that long to set up. We enjoyed ours with some organic vanilla ice cream. </div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPstEyjkGH0n2KoDSfU7PKqFYerGNb-8BL9EYZmpxgji5cqy-GdG1ywTQ_nqI6z2nWAckLReQ-poEL6F5f13cF8fLuL67s2BLB8OKr07_98GS8POeTq3irsAFprxI9AUHv3IHw0xoKE0Bm/s1600-h/IMG_8954.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPstEyjkGH0n2KoDSfU7PKqFYerGNb-8BL9EYZmpxgji5cqy-GdG1ywTQ_nqI6z2nWAckLReQ-poEL6F5f13cF8fLuL67s2BLB8OKr07_98GS8POeTq3irsAFprxI9AUHv3IHw0xoKE0Bm/s400/IMG_8954.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5367042632306965170" /></a><br /></div><div>You can expect more pies from me as I work to become a <i>Pie Lady</i>. It's really a title any decent woman should aspire to possess. Right? Have a good weekend everyone and I'll try to work on getting better over here. I've got a gem of a salad coming up for you. Till then, shall we have pie?</div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com3tag:blogger.com,1999:blog-1976632083937575242.post-55922102389617011002009-08-01T21:44:00.000-07:002009-08-02T09:59:55.814-07:00Baby, let's BBQ...<div style="text-align: left;">Exactly twenty-four hours ago I was still enjoying an amazing evening and meal. <i>Around the Table </i>met up for the July dinner by honoring the essential summertime classic, the BBQ. Of course we kicked it up a notch and a thought a bit outside the box to come together and enjoy one delightful dining affair. I have to say that it was up there with one of the best we've had. This is good news! Many of you recall where we started and what we had to go through to get here! I don't know if these posts about our dinners are something you like reading about or not as I usually don't get many comments on them, but I share them in hopes that you will find the menus appealing or perhaps get inspired to start a fabulous group like this in your area. Joining this group is honestly one of the neatest things I've ever done and I don't think I'll be without one ever again. The whole thing is just way too good!</div><div><br /></div><div><br /></div><div> </div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4CGfuqmz5FSIyz-nL2PhUIeej0k0voNfT_d1032AjzV-4o9xH3dCK9u0Y67YCv__oLmg0dWqFNiPxY7FQIOjnDq4eGuJUKekVO84rrTbFDK8PJ_Ur1R9FSXs3CJ4Rh8b-SLob3xC4IuvU/s400/IMG_8812.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365225370482465650" /><div style="text-align: center;"><br /></div><div>So sit back and make room for a lot of beautiful, mouth-watering photos and recipes. You might have to loosen your belt a bit... The talented and ever domestically-inclined <a href="http://www.asofainthekitchen.blogspot.com/"><i>Mallory</i></a> hosted the soiree and will be blogging about it herself soon and very soon. I invite you to pop over to her site to see her take on things.</div><div><br /></div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pUQyr5nfihs5ueUTT6sfLY0TxoyIzOqS7QmJkVKXqXpZaFF9tdeeumOjOz4KNFHUrMw0cG-pFM_7vkePPcn5SF3wnsm2Tzscbt-uu4iehQoPZMr0l_GbCdZ4TX4O0Xu-3qEaPqv_q6lp/s400/IMG_8836.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365225363188387362" /><div style="text-align: center;"><br /></div></div><div>As usual she did an absolutely bang-up job making the atmosphere gorgeous and special. She actually drug her kitchen table out to the back deck. When it comes to entertaining <i>Mallory</i> does all that she possibly can and I really love that about her. All of her efforts are very worth it because what it brings to the dinners are touches that make it unforgettable. I think atmosphere and aesthetics are almost as important as the dishes we create. Wasn't it gorgeous?</div><div><br /></div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUy44ZtP6ladXl-HTkcvVmHlXBy7zga2340ZrA_B90UU5IqwYl29_bVB0MwRGQaZdm6khSBDwjjjFlo0tOQUsc9OYAUyhmAaagv6SJRAb9aQslz_VEMzkMUzAQLibklA4NafwJFcnX-YZ/s400/IMG_8815.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365225356944701218" /><div style="text-align: center;"><br /></div></div><div>I had the task of providing the beverage for the night. I knew weeks ago when we started brainstorming our dishes that I wanted to make sangria. I personally love the stuff because of it's easy drinkability and endless flavor possibilities. You could make a lovely, refreshing white sangria enriched with peaches, pears, lemons, and nectarines. Or a rosé version filled with plums, strawberries, and grapes. Or you could stay classic and make a red wine concoction like mine. I wanted to be playful with it by adding lots of fruit and just making it gorgeous. <i>Mallory's</i> precious antique white cart housed the drink beautifully! My sangria didn't realize how good it was going to have it! I'd live in there if I could.</div><div><br /></div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPnZ3CgOM4ldHC7Z0_YPCV9UHMhEtMSN64yvycGEVS6Cr-ZiKvC49APr6cpNI8gsafoThcME581TPRfeTbDkzh5XZAU0vBrc918Tj9QZbeV4saZwuF94f-XGGwjDcJwTJel9vYikEqzED/s400/IMG_8818.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365224912003762338" /><div style="text-align: center;"><br /></div></div><div>I used a very traditional recipe that involved eight cups of Burgundy wine, don't be afraid to reach for low-grades like Carlo Rossi, by the time you add all the fruit and liqueurs any fine nuances of expensive wine will be ruined. To the wine I added two cups of orange juice, one-third cup each of lemon and lime juices, one-third cup as well of Triple Sec and brandy, one-half cup sugar, and one cup of filtered water. After letting that sit overnight to meld the flavors and get very nice and cold, I added one apple thinly sliced on a mandolin, an orange, lemon, lime, peach, and both bing and maraschino cherries. This will yield four quarts which will be about the perfect amount for six.</div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMByrsHO8BP6wpguab1vtlgOiCRRNxRSnAoL06FiSIm4DtJuEqstz_Hz-QbNnBTVNpm6blYWsSXsJwnhBQKiCsISgjKyy6hVl8urs1mnBZQE5YoXYzEzsz5Zp0yYEu5y_lkdv9m9M7so2/s400/IMG_8824.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365224908730794258" /><div style="text-align: center;"><br /></div></div><div><br /></div><div>Dipping the glasses in key lime juice and then super-fine sugar made for pretty and very delicious framework for the sangria. It was perfectly sweet and tart and paved the way for the cold, fruity wine to spill over your taste buds like a wave hitting the shore. Seriously. : ) There were many moments in the evening where I looked at my glass and couldn't get over how gorgeous this cocktail really is. Red, green, pink, orange, yellow. <i>Ooh la la</i>.</div><div><br /></div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuTDoz6cxoebNfEdQpwqoxK6Ig990QIUVjbATcaDs0AxoRib6gPuJajg6J9vZvJnX2YSiwRoggm-M_ZHw_S1Ai3Cji_MbjT32Gxb_4ELZWlsnIqvYqls6MG8zsutKxC2X9-sELZaoywXC/s400/IMG_8827.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365224898121833186" /><div style="text-align: center;"><br /></div></div><div>Okay, just one more for the cheap seats <i>in the back</i>... </div><div><br /></div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_TQj9XtR2_rAJqkma0lvejuJwjU1NU9vMjgofq3lhkgCcHemRVgMaXNJh6gbPw0RiSgu3RM_KiVlUZPp-KygLOPq6SWRhrPuw6rTk3AzL7ehnqGKEoi075PFATN1pntwablp71qP4Ik5j/s400/IMG_8840.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365224895766613426" /><div style="text-align: center;"><br /></div></div><div>Ahhh, <i>Ina Garten</i>. And <i>Mallory</i>. Two women to treasure. And when you put them together what you get on a warm, summer evening is caramelized onion dip. So simple and easy but unbeatable in taste. We seriously couldn't stop ourselves from gorging like it was going out of style. Unable to find sweet potatoes for her oven chips, <i>Mallory</i> used yams and purple potatoes. Chives garnished the dainty bites.</div><div><br /></div><div><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRHw4NLSZcbIsSLFKEMlEGw8lAxLyhWM1xJmWX9c5Q0ndltd0__u17n-QlKdtLrHE53dD77sean9GC_Iay7kXcy2oGfDj6m1RrGL1WfICAGSSiWY8UqxryK3VSkdBm1zfkT8bwAxPaH-K/s400/IMG_8811.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365224884152921106" /><div style="text-align: center;"><br /></div><div>To make enough for six, you simply caramelize five Walla Walla sweet onions for about an hour or so over low heat. Midway through season them with a good sprinkling of salt, pepper, and cayenne. Let the onions cool and mix into one-half cup each of sour cream and softened cream cheese. Season to taste and serve with home-made potato chips or your favorite store-brought brand. Trust me, your guests and taste buds will thank you for making this.</div><div><br /></div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbZMFegCztLEYdZeXfp_coQFFvRguN1MF8VymYsKZzEd24LMkU_YMi7iwetmX7gEITee24eCMMQbjGPOYAebwlWDlUaV4PDTCBU-CMoAonXDysqvqpbytffBlG91n4yWQlCHnjwSnil6x/s400/IMG_8832.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365224156636991634" /><div style="text-align: center;"><br /></div></div><div>One of our members is moving away to Portland unfortunately and she actually shared her last dinner with us yesterday evening and said her goodbyes with some mighty fine grilled halibut, more about that to come. So, we've added a new member, <i>Annika</i>, a close friend of <i>Laurel</i> who is also in the group and will be the star of the dish following this one. There is always some pressure on a newbie to 'measure up' and impress the first time they attend and it's always fun for us veterans to see what kind of flair and personality they will bring to the group. You can usually tell a lot about people with their first dish. I'll just leave it at that. Annika delighted our senses with a light and zingy first course. We deemed this dish: <i>Cucumber, Orange, and Radish Salad with a Sweet Soy Vinaigrette. </i>She didn't work from a recipe and created this beauty all on her own. It was just heavenly in my opinion. </div><div><br /></div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuSrkzjWYFi9d9gv7Ffl9uXZUBAziLb1s39EHAaaCl32QnmFb3rxz9KOBGZyZyD9ox4rehIrLvLqOGnWN2YJsNFNEjllOMZ8eSmQuXYNpoi1H2cnenX1prc-GuAOOMj9aS-t7YZ4eMN5D/s400/IMG_8851.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365238970038789586" /><br /></div><div>To make this crunchy and refreshing salad, thinly slice radishes and red onion. Peel, de-seed, and dice cucumber. Supreme and orange and dice the segments in like-sized pieces. Sprinkle with sesame seeds and minced parsley. Seems easy enough, right? Here's where it gets tricky. This is one of those vinaigrette's where there is practically a dozen 'this and that's' and you are just going to have to tinker and make it delicious. It will be worth it. Here we go, for the vinaigrette... Canola oil, sesame oil, rice wine, a couple drops of Balsamic vinegar, fish sauce, Worchestire, soy sauce, and a generous amount of brown sugar. <i>Annika</i> did a great job with this dish and made a fabulous and very promising first impression. I could eat this every other day at least! Just take in those gorgeous colors! It tastes as good as it looks, friends...</div><div><br /></div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6auUTC0t-iGUV5L-DSCmPIh7zWAxuiEDgcTo8PUEm6F-wqpu1OUz0mo2s5q_wMsF-FmWjXfOnzuVTrYTijJf9mbIibgjRoORtM5rzqV1qbqFnG1B9mUv5VZNClBXro_sO66IE6xZ_k6-/s400/IMG_8853.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365224133156634610" /><div style="text-align: center;"><br /></div><div style="text-align: left;"><i>Laurel</i> furnished us with another lovely salad. This bacon-studded one was loaded with rich avocado scoops and watercress.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgR6Mg8g14eZ_JtJ1fXfMF9Qgit7t852wnhrRj-09Yw7hilReDB1bzchKkNk7Zq8TfpOLtQ7IDrBtd3Ps5cZMEGJn-0-SZC2a63e0X7r2GNp6T7RzSWpdPHlNkW_OeETO4jk4K_MzbYbY/s1600-h/IMG_8858.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgR6Mg8g14eZ_JtJ1fXfMF9Qgit7t852wnhrRj-09Yw7hilReDB1bzchKkNk7Zq8TfpOLtQ7IDrBtd3Ps5cZMEGJn-0-SZC2a63e0X7r2GNp6T7RzSWpdPHlNkW_OeETO4jk4K_MzbYbY/s400/IMG_8858.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365224127512172226" /></a><br /></div><div>I thought this <i>Tyler Florence</i>-inspired salad was so pretty set on top of this lovely blue and white dish Laurel picked up on a trip to <i>Mexico</i>. Doesn't it just look like an utterly perfect summer salad? She layered lots of fresh, peppery watercress and big spoonfuls of ripe avocado and dressed it in the most classic vinaigrette there is: Olive oil, lemon juice, salt, and pepper. To garnish she added a few big chunks of lemon for additional usage and topped the whole thing off with crumbled, crisp bacon... </div><div><br /></div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8N0CKl9uA44LEuSHtj2ESTRNBcp7WacbpGspfB-lBZlLO77Y5EFtkRGEIWPhi2K0M1pidl56B9gFEW3BoGkgjTSV1z9PmlFriVIHM1KL3TTc0elm4aXOTIxVqxtl-pXe_To3nBG4VlE2/s400/IMG_8864.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365223560967021730" /><br /></div><div>If you added some roasted grape tomatoes you could turn this into a <i>BLAT</i> salad! So good, <i>Laurel</i>! But wait, she didn't stop there...</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8GzdBT5CWTzhKCMOyd7cfFL6ajucJVLLhtjMiJ1ZBu1mvgo8uewbvAO2ZWgpuQg_mKtIeqWzMZ7WVe9IuJbl6L3fu5cmwVVoxtktqeqE5UDjYcfkPlRTiJK3O9uflID1AnV6Qv1ylXL6O/s1600-h/IMG_8867.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8GzdBT5CWTzhKCMOyd7cfFL6ajucJVLLhtjMiJ1ZBu1mvgo8uewbvAO2ZWgpuQg_mKtIeqWzMZ7WVe9IuJbl6L3fu5cmwVVoxtktqeqE5UDjYcfkPlRTiJK3O9uflID1AnV6Qv1ylXL6O/s400/IMG_8867.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365224117892191506" /></a><br /></div><div><div style="text-align: left;">To accompany her salad <i>Laurel</i> made some delicious corn bread cakes which at dinner time she decided would best be served with the fish that was grilling away on the BBQ. It was a good plan. This is a recipe that you can find over at <i>Cook's Illustrated</i>, if you really want to make it just write a comment and I'll try to track down all the details and whereabouts for you! She added lots of fresh dill which is why she thought it would go nicely with the fish and served them with two amazing spreads. One was a whipped honey butter spiked with lots of cayenne pepper. The other was of the cooling variety and was made by mixing sour cream with chives, shallots, salt, and pepper. We discovered that they were most tasty by alternating bites of the sweet and then savory. Even with all of the food and courses, most of us had seconds! So, so good!</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGGcz3-82aExWDbSzDbQplguBaANBjKD_BtgeF0nXldRRkOYpGCfPSsH2YfCxmiLKwfOdSWbFCC5a9wU3f3aNTVOJxdXIdIC1zhFabl06UrkgnDQfOqx-yCCTRHg9Qo95z12o6nqBStVd/s1600-h/IMG_8882.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGGcz3-82aExWDbSzDbQplguBaANBjKD_BtgeF0nXldRRkOYpGCfPSsH2YfCxmiLKwfOdSWbFCC5a9wU3f3aNTVOJxdXIdIC1zhFabl06UrkgnDQfOqx-yCCTRHg9Qo95z12o6nqBStVd/s400/IMG_8882.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365223559781620050" /></a></div><div><br /></div><div>We're nearing the end our our evening but the best parts of dinner are still to come, the entree and dessert. We've had some really intense heat waves here in the Northwest for the last couple weeks, so when <i>Laura</i> was planning her entree choice she quickly switched from ribs to halibut. And boy, were we glad she did! Grilled halibut with onions and dill and then topped with an herb compound butter that melted ever-so-perfect and puddly that you practically wanted to dive into the dish head first!? There's just something so wonderful about grilled fish on a lazy summer evening. It was divine and such a classy way to say farewell to the group! We're going to miss you, Laura! May Portland bring you many blessings and most importantly, delicious meals!! <i>Thank you</i>!</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkIruE8WQfuz4FXry7If6eG5g9Ri5ljIlzXo4BzYdjbwE3d7dE-zS3G4Uet-R3IyomeRes-OntBeyK_mz0NDbujZYmN5YG_8PRx9a_kmQ8OwPwzUhE-UgvzyBLLSPlj87GFq7V7goJ8Fr/s1600-h/IMG_8887.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkIruE8WQfuz4FXry7If6eG5g9Ri5ljIlzXo4BzYdjbwE3d7dE-zS3G4Uet-R3IyomeRes-OntBeyK_mz0NDbujZYmN5YG_8PRx9a_kmQ8OwPwzUhE-UgvzyBLLSPlj87GFq7V7goJ8Fr/s400/IMG_8887.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365223549646229858" /></a><br /></div><div>Oh how I <i>love</i> this picture...</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXp6dFDAJpj2_UDqvy2YzBFZi92nN077E9jhyPq8sznNJ4rMIeU6p-vR9TQe1dslRvVV4Phoo8Ef2zRgjF1FFvns76L58vu_zi8Ot_C22v4k5xIfJrxKd1s61KknyP8AK8zTjp_n-A5gvs/s1600-h/IMG_8884.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXp6dFDAJpj2_UDqvy2YzBFZi92nN077E9jhyPq8sznNJ4rMIeU6p-vR9TQe1dslRvVV4Phoo8Ef2zRgjF1FFvns76L58vu_zi8Ot_C22v4k5xIfJrxKd1s61KknyP8AK8zTjp_n-A5gvs/s400/IMG_8884.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365223545127438546" /></a></div><div><br /></div><div>And last but not least, but unfortunately always the last to be eaten and photographed... dessert! No matter how we try to plan and roll things along, dessert always gets eaten at about ten o'clock at night. Too late for any good natural light! I couldn't leave it out though and ran inside to steal a couple little peaks of it for you. </div><div><br /></div><div><i>Alexis</i> is a wonderful woman and also a vegetarian who has really stretched her boundaries and been trying lots of new things at our dinners. It's quite endearing and fun to observe! She's a sweetheart and has really been pushing herself to try new things and really get creative in the kitchen. It's delightful to see. For dessert she chose to roast peach halves and topped them with homemade mascarpone cheese! She made her own <i>mascarpone</i>! How many of you have ever done that? I have always wanted to but never had the guts to try it! She did it and it was lovely. She also topped the dish with some candied walnuts by using the recipe on here I recently posted that was part of the granola. It was simple, elegant, beautiful, and balanced. We all loved it!</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gqYkT194Vt9uGUteV0V-lKCnKYsPmAaN9C-iQFqlfV-Ojd1ToLCecXQzUq9947_h4-QyY7lRfMwnietZOkanre8GuOD6o_G4rzy12XjuMKFY1kwLevitcrVhtWfRW2w6O7nNGoBYY4fT/s1600-h/IMG_8899.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gqYkT194Vt9uGUteV0V-lKCnKYsPmAaN9C-iQFqlfV-Ojd1ToLCecXQzUq9947_h4-QyY7lRfMwnietZOkanre8GuOD6o_G4rzy12XjuMKFY1kwLevitcrVhtWfRW2w6O7nNGoBYY4fT/s400/IMG_8899.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5365223534088938450" /></a><br /></div><div>Well there you go, folks. I hope that one or several of these dishes make their way onto your tables this summer! They really were delicious and so inspired! Everyone did a really lovely job! </div><div><br /></div><div>Stay tuned for August's dinner where we will be serving up some <i>Italian</i> fare and will have Ashley back as she's been in Idaho for a few weeks! I'll give you a little sneak peak, well sneak mental image I suppose, I'm hosting and I'm making a giant ravioli pillow for the second course... Can't wait! <i>Happy Summer, everyone</i>!</div><div style="text-align: center;"><br /></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com4tag:blogger.com,1999:blog-1976632083937575242.post-69024546557437975012009-07-16T23:36:00.001-07:002009-08-01T19:05:54.563-07:00Best Granola Ever<div style="text-align: left;">I think I'll look back on my twenties and remember them as the decade that I fell madly in love with breakfast. I don't ever really remember caring that much for breakfast up until these last few years. To be honest, I also didn't care that much for mornings! Now, I like them quite a bit and have become somewhat of an <i>early bird</i>. The thing about breakfasts is that once you start having them regularly, you usually wake up hungry for them. Then... you're hooked.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYVD5poAO-FEDmsZsf9EBdnsIB-QNypCAE9XwhAFzfDpJ0v6aC4IWjtVjmaXkaIIPRDXosI2vjyx4bGzH7o7Aa2r2RcbtQJoFKuB48zje3HRSjfO82IRqOHawD_vERtm_vXHbqvCDqgR3x/s400/IMG_8584.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5359317073469824290" /><br /><div><br /></div><div>Maybe there is just something about the kinds of food we eat in the morning hours. Though there is nothing wrong with cold pizza or pasta salad. I've certainly been known to go down that road. The morning time is fresh and perky, looking out at a day full of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">possibilities</span> and goodness. I'm a big dreamer and idealist (sometimes to a fault) so these early hours of the day cater to my personality. Not only the day has many possibilities, but so does breakfast. There are so many items to consider and all of them perfectly fabulous. Start with your beverage. Would you like to start gently with hot water and lemon? A big glass of water is always healthy. Coffee. Black with just enough cream and brown sugar? Iced and milky with caramel? Though that's usually best in the afternoon. Juices? Perhaps a dainty glass of ice cold orange juice? Maybe you're a meal in a cup type and smoothie is on your agenda? I'm getting excited already and we've only covered drinks! </div><div><br /></div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rOWAneJ2Z5OEfwJQQ-FQbN-PeEuUnc4nb2j-XdpLLSrOaZ6rs-knpd4mCSnwXa5SFa6D6MFll67pXhVz92rX9lOa8tZruq3YbD1LTJF20tLGhwIKRWvt_506IfV-ID6pD9JVv4S1m_3p/s400/IMG_8561.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5359317075723205506" /><br /></div><div>Let's move to the food portion of this topic. Depending on what's in your fridge and pantry and what's going through your food mind, there are so many great places to go. I usually find my body knows just what it wants. Usually it wants a lighter breakfast, relatively speaking I suppose. I don't do non-fat dairy or even close to it so my term 'light' could be a grey area. As featured here, I just love tart, unsweetened yogurt topped with granola and fresh fruit. It's filling, creamy, refreshing, and full of tastes and texture. My favorite yogurt for this purpose is Annie's Plain Whole Milk Yogurt with Honey. You can find it in huge tubs which provides for many and many quick breakfasts. </div><div><br /></div><div>I'm also a huge fan of eggs. I love them scrambled with with vegetables like onions, broccoli, and peppers and then served along side a small <span class="blsp-spelling-error" id="SPELLING_ERROR_1">quesadilla</span>. Poached perfectly and laid over salmon-cream cheese-covered <span class="blsp-spelling-error" id="SPELLING_ERROR_2">crostini</span> with fresh fruit on the side. You can always scramble them into a little round and put them between a gourmet <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">English</span> muffin with pesto, provolone, ham, and thinly sliced red bell peppers or anything else you feel like. One of my favorite pairings is a warm, fresh scone with cream and jam served with scrambled eggs and fruit. One day, I'll make my Sunday Eggs and share that with you as well. </div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgE4k5WedskwR4szzyhhEoL1AVW2ydQWNBkqsK6qf-N8m_Gs-JB08kcBXS_cfxwFdjoQRXZfnPIoQbC8wLjrXhpvAqjrlmP1OZ8iafwJp_xmqCfcMRnU1UepJZ4AfCGIhARjr_Wo6rySz/s400/IMG_8591.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5359314809867485458" /><br /></div><div>Are you with me yet on how fantastic breakfast is? We are near the end but I've saved the best for last. While I don't eat these delights very often, they really are the grand climax of breakfast. They bring everything together in one giant swoop. A rich, indulgent, sweet & savory morning time culinary gold mine. You can pair them with salty, rich breakfast meats when you really want to go all out. Which we do once in a while... Okay, let's get started. Pancakes. Love them. I make some out-of-this-world buttermilk flapjacks. That would be our go-to. I also have a really great whole grain recipe from Martha Stewart. To balance that, I also have a favorite, very indulgent recipe from Gourmet that calls for loads of butter and results in a very beautiful, thin and crepe-like pancake which is perfect for special occasions. My favorite topping for all of these cakes is fresh fruit compotes and vanilla bean whipped cream. I also love sweet, gooey fruit jams smeared all over the top. Let's not even get started with the thought of Creme <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Brulee</span> French Toast. Or thick <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Belgian</span> waffles. Or pastries. Croissants! Dutch babies with lots of butter, fresh lemon juice, and confectioner's sugar. With all these choices, I must admit I rarely make room for oatmeal of cold cereal... Can you hardly blame me?! </div><div><br /></div><div>Now that I've taken you on the breakfast tour of delights, let's get back to this granola. I do things a little differently but I thought I should honor the recipe of origin. The biggest change I make is to cook the granola at a much lower temperature that doesn't require stirring or overly brown as easy, also, this makes the granola a giant block which means huge, crunchy chunks which is what you want. It's also just a lot easier. I would say set the oven to 200-225' and watch it. It will really harden and crisp up out of the oven also. You want a light golden color. This batch I shot went a bit over... Enjoy!</div><div><br /></div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA2ayaLY-tvGKPRqwQy_bwTDYbUTswB-rGUqbUE_KF1sdEDfVwpN6KxAl4JVwy-SZ8EakcvWSLqhrv8PX0XI8orbOV7oax1-8xRDtOSlGtpCz6UjQL8QcJXVAyu5WDeftAVEpvuQ2GfQn8/s400/IMG_8570.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5359314811336282482" /><div style="text-align: center;"><br /></div><div style="text-align: left;">Really Good Granola</div><div style="text-align: left;">adapted from Ina <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Garten</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size:14px;">Homemade Granola<br /><br />4 cups (14 oz.) rolled oats<br />2 cups (6.5 oz.) sweetened, shredded coconut<br />2 cups (6.75 oz.) sliced almonds<br />½ cup (4 oz.) vegetable oil<br />2/3 cup (7.25 oz) honey<br />1 teaspoon vanilla extract<br />½ teaspoon sea salt or 1 teaspoon kosher salt<br /><br />1 heaping cup (5.25 oz.) dried cherries or cranberries ( I like combining bright orange apricots, blueberries, and cherries or cranberries)<br /><br />candied nuts (recipe below)<br /><br />Preheat the oven to 350ºF. In a large bowl, combine oats, coconut and almonds and gently stir or toss with your hands to mix well. In a small saucepan, combine oil, honey, vanilla and salt and heat for 2 to 3 minutes, stirring to emulsify slightly. Pour over the oat mixture and with a spatula stir until evenly coated. Spread onto a rimmed baking sheet and bake for 15 minutes. Remove from oven and stir well. Return to the oven and bake for 5 minutes. Stir well again. Repeat twice more until the granola is golden — be very careful at the end: The coconut will burn easily, leaving the granola with a bitter, burnt taste. Remove pan from the oven, place on a cooling rack and leave undisturbed until completely cool, at least one hour. Meanwhile prepare the nuts:<br /><br />Candied Nuts:<br />neutral oil such as canola or vegetable<br />1/3 cup sugar<br />½ teaspoon kosher salt<br />½ teaspoon cinnamon<br />1½ cups raw, unsalted cashews<br />1½ cups raw, unsalted almonds (skin on)<br /><br />Preheat the oven to 350ºF. Oil a rimmed baking sheet.<br /><br />In a small saucepan, combine sugar with ¼ cup water, the salt and cinnamon and bring to a boil. Add the nuts and let the mixture simmer for one minute, stirring constantly to coat them with the syrup. Remove the nuts with a slotted spoon and spread them on the prepared baking sheet — don’t be tempted to drizzle the excess syrup on the baking sheet as well (it will just burn). Bake for 15 minutes, stir and return to the oven until golden and crisp, about another five minutes. Remove pan from the oven and place on a cooling rack to cool, about an hour.<br /><br />To finish the granola:<br /><br />Using a bench scraper, carefully remove the granola from the pan and transfer to a bowl, keeping the granola in chunks as best as possible. Add the nuts to the bowl, breaking up the mass into small clusters. Add the dried fruit and toss mixture lightly to combine. Transfer to an airtight container to store.</span></div><div style="text-align: center;"><br /></div></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com4tag:blogger.com,1999:blog-1976632083937575242.post-86831255124801419912009-07-16T09:25:00.001-07:002009-07-17T00:37:31.862-07:00Pioneer Woman's Potato Salad<div>It's approaching midnight here, I've got a bit more energy to give and I can't think of a better thing to do than think on potato salad. Who doesn't like potato salad? Anyone? I suppose there are those <i>weird</i> people out there who don't like mayonnaise or things that are <i>creamy. </i>I've never understood these types of folks. You know, those people who say, "I just really don't care for cheese of any kind." Or even worse, they casually murmur, "I'm not really a sweets person..." I guess truth be told, sometimes I wish I was one of those people, my waistline would thank me. But then I'd be one of <i>those </i>people and I hardly know which one is worse! But if you can stomach mayonnaise and like potatoes then I think we can both agree that potato salad can be wonderful. It <i>should</i> be wonderful. Of course it isn't always. Potato salad really must be homemade. It should also be made by someone who cares for it with passion. Anyone can throw together a potato salad, but the right person makes it great. I've decided to be one of those people.</div><div><br /></div><div>I came across the <a href="http://thepioneerwoman.com/">Pioneer Woman's</a> blog quite some time ago while on the quest for a fantastic homemade ranch dressing recipe. I guess it was quite fitting to find a killer ranch recipe on the <i>Pioneer</i> Woman's site. Pioneers, ranch... they go together, yeah? It <i>was</i> a killer recipe and I along with thousands and thousands of others frequent her site regularly. She does it all. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Home schools</span>, cooks, makes art, etc. And she makes it all look incredible. She's pretty much the pioneer of Awesome. She's super mom <i>and</i> wonder woman. </div><div><br /></div><div>When I saw a potato salad she featured <a href="http://thepioneerwoman.com/cooking/2009/06/fourth-of-july-week-perfect-potato-salad/">here</a> I was sold. I liked this recipe for a couple of reasons. For one, you put the potatoes through a ricer or food mill. We all know that most potato salads call for one to cook the potatoes perfectly in order to keep their shape when cubed and be cooked through but not mushy. It's a bit of a balancing act! So to have a recipe deliberately turn the potatoes to a fine mash was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">intriguing</span> to say the least. Also, it's just a really basic recipe. Mayonnaise, pickles, boiled eggs, scallions, mustard. That's practically it. It's a purists salad. The thing with potato salads is that most of them are truly pretty similar. They just are. To make one really unique and have it stand out, I think you have to consider adding some interesting ingredients. Caramelized onions (which I've done), olives, yogurt, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">bleu</span> cheese, red pepper flakes, celery, bacon, or dill. The list really could go on and on. A bit like I'm doing! This is a good salad. Hands down. I like the creamy texture and simplicity. It's straight forward and classic. If you want something fancier play around with some of those other ingredients. I think some fresh parsley would be nice here. And you simply must sprinkle in some good old fashioned white sugar. Before I go, I'd love to hear some of your most beloved go-to Potato Salad recipes...</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZS8oW78a8Ca3rwAMRoVUEVXjl9CctKdkZuK_xl1XBN_v4rgv9m5vNqGmPY8IFugrIyhg3fItC8VhqJHw2xE1J6o0ETvaWkDDCVfXATsIQ-4VNRreaeJ4MvYGqk_oRbUaEulT-3t6TFDEf/s400/IMG_8583.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5359095139868137394" /></div><div style="text-align: left;"><br /></div><div>Classic Potato Salad</div><div>adapted from <a href="http://thepioneerwoman.com/">The Pioneer Woman</a><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-size:14px;"></span></div><div><span class="Apple-style-span" style="color:#333333;"><br /></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-size:14px;">5 pounds russet potatoes (about 8 medium russets)</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-size:14px;">1 1/2 cups real mayonnaise (NOT Miracle Whip)</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-size:14px;">4-5 tablespoons prepared mustard (regular, Dijon, or a mixture of both)</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-size:14px;">5 green onions, sliced up to the darkest green part</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-size:14px;">8 small sweet pickles (or dill if you prefer)</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-size:14px;">1 teaspoon kosher salt (more to taste)</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-size:14px;">1/2 teaspoon paprika</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-size:14px;">1/2 teaspoon black pepper</span></div><div><span class="Apple-style-span" style="font-size:130%;color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;font-size:14px;">1 T. sugar</span></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-size:14px;">4 hard boiled eggs, coarsely chopped</span></div><div><span class="Apple-style-span" style="font-size:130%;color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;font-size:14px;">Fresh dill or parsley</span></span></div><div><span class="Apple-style-span" style="font-size:130%;color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-size:14px;">Cut potatoes in halves or thirds, then boil until fork tender. Drain.</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-size:14px;">Mash potatoes or run them through a ricer or food mill to make them extra fluffy.</span></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 18px; font-size:14px;">Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.</span></div><div><span class="Apple-style-span" style="font-size:130%;color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;font-size:14px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:130%;color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;font-size:14px;">Enjoy, friends! And get to me about your favorite versions! That's an order! : )<br /></span></span><div><span class="Apple-style-span" style=" ;font-family:Arial;font-size:12px;"><div><span class="Apple-style-span" style="font-size:130%;color:#333333;"><span class="Apple-style-span" style=" line-height: 18px;font-size:14px;"><br /></span></span></div></span></div></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com2tag:blogger.com,1999:blog-1976632083937575242.post-88169543155945522452009-07-06T16:36:00.000-07:002009-07-06T20:40:24.845-07:00To Market, To Market<div style="text-align: left;"><i>To Market, To Market </i>is one of my favorite episodes of <i>Sex and the City</i>. If you haven't ever seen the show it would be a great place to start! Season 5, I believe? Well, this post has nothing else to do with <i>Sex and the City</i> but it does have everything to do with a market. Here in Bellingham where I live, I think we have a pretty decent Farmer's Market. It has lots and lots of produce, flowers, handmade items, and yummy, yummy food. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Another great thing about it is that it's only about three blocks from my house. I went this last weekend with my dear sister Tara. We stopped in at a produce stall of her friends, a beautiful gal with awesome scrolly tattoos on her feet and ankles and the hands of someone who works in the earth. I was impressed. Also, I think she had the best looking produce in the whole market. The way it was displayed had something do with it, but I think what really pushed it over the top was that everything was wet and shiny and just glistened in the bright sunlight. Unfortunately, you can't really tell from my photos!</div><div style="text-align: left;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6LbPXxFMUvzWGsTeentTG-AbRQVmCjfl5GPeMIUQus9WJrzvxYxRxIBbU66mhsCZ4Kwp8_6csV4aCgvrT_TXtI59Kc06jzRxtYbumHmWaGkJCLPw_b67bROPVcACzvLkWDDjsigE79_W/s400/IMG_8317.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5355495669207921858" /><br /><div>Don't you just love pretty little bushels of radishes? And sweet onions? Those are fabulous just thinly sliced and stuck between two pieces of bread with mayo...</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhHnhoqRVl8FdDzJaQuHmm2hUXvNvOLnd3bmAQNW1BnRStm3_9dp4kYO4_CP5cTDVxYKTMhluejzl7kLptxrmBiSMI0XyjiPK_DmwnpRNPN_ugD84o8yCHgKWT29WEMPsrlwED-9PptHM/s1600-h/IMG_8319.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhHnhoqRVl8FdDzJaQuHmm2hUXvNvOLnd3bmAQNW1BnRStm3_9dp4kYO4_CP5cTDVxYKTMhluejzl7kLptxrmBiSMI0XyjiPK_DmwnpRNPN_ugD84o8yCHgKWT29WEMPsrlwED-9PptHM/s400/IMG_8319.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5355495778975084370" /></a></div><div><br /></div><div>Curly, tangly squash blossoms. I should have bought some...</div><div><br /></div><div><br /><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClF4sGeiTZwxouFFjP2ZJMK6ZsRBxBl55c0yFRRW93o7iLfi7G2w9Ztw5jFgRfojXwtIfDA2YP5hvWZlK5_-gWDfU9RsxqWZP4V4MsiBwFKZLixezk5BuYoSb7mVpyD_t1YgpcZizCuaL/s400/IMG_8324.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5355495654383342882" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">A tostada, enchilada, and rice from one of the vendors. This plate was on display. I love the three tostada plate for five or six bucks. Fresh, crispy corn tortillas with lots of beans, fresh cabbage, pico de Gallo, and lots of cotija cheese. They are so balanced and refreshing. If only everyone would make their salsa without cilantro for me. Is that too much to ask? Okay, I suppose it is. It sure would make my life a lot easier though! I guess I'm pretty lucky if I actually consider dealing with cilantro and the task of avoiding it a major life crisis. I'll stop whining now. </div><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwcFAboSUA9dBnolkjdJePKYzbZ1ospVGCKMQ9VwfZTJGVgyKBxaesbGClrIDVp2y8Zk80voron7lH1NwEHdnbmNVKkkaJraSuODNElWInOvN_g2B9G__wB_w_kZ0pCC3pjeic35Uunpb/s1600-h/IMG_8321.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwcFAboSUA9dBnolkjdJePKYzbZ1ospVGCKMQ9VwfZTJGVgyKBxaesbGClrIDVp2y8Zk80voron7lH1NwEHdnbmNVKkkaJraSuODNElWInOvN_g2B9G__wB_w_kZ0pCC3pjeic35Uunpb/s400/IMG_8321.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5355495657663469442" /></a><br /><div style="text-align: left;">The couple that mans this stall with all the dirt and flower-stuffed boots and tea pots also sells the most beautiful eggs. Little cartons filled with eggs big and small, brown, blue and green, sometimes I even get lucky and find a couple wispy little feathers on one. I always like that. One Saturday the lady told me all about how I would go about setting up some chickens in my back yard and how they really aren't hard to look after, that a big bag of feed is only about ten dollars and would last two months at least. I knew my husband was wrong. If only I had a backyard, there would be chickens.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0FgUoa5NGQOgU8AtngWHtF9LPEEq-sFFBJ6FVeP8uTUMPlaN42TTZud6jIzDekazAQlp3bn25v-ADQzXEuysKkQ6SRYHEJPkSqSAk2c7bCuzsja1DGWzKSMC7Yydn0ljeIBZCdu1ZlyRz/s400/IMG_8330.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5355495636269092306" /><br /></div><div>Now onto a stall that belongs to another one of my sister's friends, Azizi Tookas. He runs the <i><a href="http://www.brandywinekitchen.com">Brandywine</a></i><i><a href="http://www.brandywinekitchen.com"> Kitchen</a></i> company and is known for growing some of the best heirloom tomatoes around. You may recall that Brandywine's are some one of the most prevalent heirloom toms. If you're starting to gather that she knows a lot of cool people you're right. She's got ins with some of the most creative folks in town. They make their own baguettes the night before and use the freshest and best ingredients possible. This particular one is locally smoked-salmon and quinoa croquettes with lettuce, tomato, and a wonderfully flavorful roasted red pepper sauce. <i>Really</i>, <i>really</i> good.</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7j1Nmrumc8qVLkadg1nrPiO9I95qrxwTai2Qc7o0EYKklT5cG-iQtPzAbtAaTGt-YggnrWRR6Ni-aT710ObbUDd4SPFTXzoV45goi57cnECm6med_1npw1CSdVcfEhRGBGtjeGolgiZD/s1600-h/IMG_8327.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji7j1Nmrumc8qVLkadg1nrPiO9I95qrxwTai2Qc7o0EYKklT5cG-iQtPzAbtAaTGt-YggnrWRR6Ni-aT710ObbUDd4SPFTXzoV45goi57cnECm6med_1npw1CSdVcfEhRGBGtjeGolgiZD/s400/IMG_8327.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5355495648471953906" /></a><br /><div style="text-align: left;">I couldn't resist throwing in this shot of my precious little nephew. I wish the market sold some of those!</div></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com12tag:blogger.com,1999:blog-1976632083937575242.post-43064195516342461592009-07-06T16:05:00.001-07:002009-07-06T16:28:01.502-07:00A Delicious Mistake<div>Usually when a boo-boo occurs in the kitchen it's just that: a flop, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">disaster</span>, waste, blunder, the list goes on... But every now and then it turns out to be a surprising and delicious delight! </div><div><br /></div><div>This last weekend I was preparing some dessert components for a party (whipping cream in this instance) and had my sister and nephew over. My one-year old and adorable nephew Charlie was having a hay day in my kitchen, he was taking full advantage of the more unfamiliar kitchen that his own and had his chubby little hands in everything. He was taking cans off the shelf and placing them here and there all over the floor, he found my baking collection and all kinds of other goodies. I was also fixing my sister a french press and had a pint of half and half out on the counter for her, deciding to add more creme to the mixer I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">accidentally</span> picked up the full pint of half and half and dumped it right into my mixer without even thinking! I didn't even realize what I had done until the 'cream' just wasn't setting up after about five minutes on the highest setting and had started splattering all over the place. I was slightly devastated because my trifle really needed more body from the cream and I didn't have time to run to the store to buy more. It ended up being okay and thankfully my sister was here to reassure me and even more thankful that she asked to put some of the frothy concoction in her coffee.</div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcRgL6qf5pW847JCOtnba82L9jINCRFZqJWU4a_G6lgnb8uzy4hTXK-B9rt6WT52eKrAi_wPi42yq1p9d8SWBXrpDtMMN-AmChYtXCvYWPqX_Z2TUbR4YbmYX-LJiJ-gloySeWo77iDu2/s1600-h/IMG_8340.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcRgL6qf5pW847JCOtnba82L9jINCRFZqJWU4a_G6lgnb8uzy4hTXK-B9rt6WT52eKrAi_wPi42yq1p9d8SWBXrpDtMMN-AmChYtXCvYWPqX_Z2TUbR4YbmYX-LJiJ-gloySeWo77iDu2/s400/IMG_8340.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5355487430428938338" /></a><div><br /></div><div>So, if you feel like having something terribly delicious to add into your coffee, tea, or even over fresh sliced peaches or berries just mix up about equal parts regular whipping cream and half and half. It's thick, creamy, frothy, and rich and I love how it pours. When you pour it to your coffee it just feels divinely sinful. I should add that when putting it in your coffee add an equally indulgent spoonful of brown sugar to make a most-wonderful milky and caramelized cup of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">café</span>! </div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com0tag:blogger.com,1999:blog-1976632083937575242.post-17987112871601471432009-06-29T08:45:00.000-07:002009-08-03T10:34:39.790-07:00Picnic in the Park<div style="text-align: left;">Okay my dear readers, I owe you a big entry since it's been awhile! I know you're out there, I've got a new way of seeing you and I want to hear from you! I love comments and I'd love to know who you are. Think about it at least?</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Alright, let's just get to business. This last weekend <i>Around the Table, </i>the gourmet cooking group I belong to, had it's monthly dinner and it was all about the picnic. This was the first event where we were not having the dinner in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">some one's</span> home and that made it different and fun. So we set up in a lovely park just a bit north of here and enjoyed a creative and delicious meal amid charming gardens, fields, and trees. If you go check out <a href="http://www.asofainthekithen.blogspot.com/">Mallory's</a> blog soon I think she'll even have some photos of turkeys, cows, goats, and bunnies. I got a pretty hard time at the dinner for having my face behind the camera so much so I feel it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">necessary</span> to share lots and lots of photos here.</div><div style="text-align: left;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpOLE7R8HgX1FERD6WSQQIQCLynEWZX3rG-GP9yR60cogjO9zGQ1-X-I-j8wbGJz3hJLUsYKmyXIRuQAHTtCJXxacT9WCh3U5osn2avoACFOD-ZvJ3eqGh0CZG9A2apQCN-9MRBGcU8mi/s400/IMG_8183.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352786308161203394" /><br /><div><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Hovander</span> Park was so serene and there were numerous amazing views whether it was open grassy fields under a big blue sky or Mt. Baker herself. I loved all the neatly manicured gardens and beautiful trees and flowers! The little white picket fences also added lots of charm.</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhanpk_g_pjDXFftjZC1Yf6DwdN0oL7wsZCn-iWSaLA9G-XRU7RyrG0YxZcF0dC_TRByH4aP-Nu_ITZS9lWtph-z5rMUWWapZw0UGZg5GofWmm0Qvm71TUOX6UO5BZeYI1AdNw9J4CAieN/s400/IMG_8196.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352785796190045858" /><br /></div><div>We started the evening off with a cocktail from Miss Laurel. She made us a watermelon concoction with cucumber, rum, and sparking water. It wasn't too sweet and was quite the refreshing little drink. I have <i>beverage </i>for the next dinner which happens to center around the BBQ so if you have any ideas I'd love to hear them...</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiLRwIqIowACueAXQz7HHTWz5kTIw01cpOmMJpBGpxUdT0B0aZ1JgPddgsavP6w3xhwkofcu6DBqzTiu7Zyh7NXeAm6Fm3KoQrxvLoCiwteyAgCAuU4S-ir1dJhl6CFroRJAC4XZ90Uy1/s400/IMG_8195.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352785790628740610" /><br /></div><div>Laura had appetizer and made us grilled skewers of chicken, shrimp, and vegetables. The real winner of this course was the dipping sauce! It was a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tzatziki</span> of sorts and had lots of feta and scallions. I made a meal for my mom this last Mother's Day weekend which also happened to be her birthday weekend and I also did skewers, lemon-marinated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">blackened</span> chicken kebabs with a lemon yogurt mint dipping sauce. I don't think a kebab would be complete without a cooling, cold sauce like this. Tasty indeed.</div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5ERxyd7R7LmKN7J69hrJHlrnd4P55F0zslmF_XyV9FxfnCMZco3IoTPfnxwrYLlADyRiOelMLhnRy_MiYdb1pAME2NWjgSv5J7eBhGCspsd-BzM0NVN3qfCDdsA_7hOFbQX8OKFJ1eig/s400/IMG_8194.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352785783937853186" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OqWmUMOvPkAfMn31kDuWM5V4VxoCIBVtGwSfnpZA0hDiOFFrJ547FNnN_qzf5xHNGR_I4_0VD8F2v5SpdWhBv2auX4mmNaNOt1i3On4V8zl0rc0mavkwNLsvJYrwKXHzB5m2Vrio7K8M/s400/IMG_8214.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352785781338690546" /><br /></div><div>Alexis, our budding little vegetarian (meaning she keeps trying more and more meat and seafood) brought along a delightful salad with lots of goodies from her garden. It was a pretty mix of arugula, lettuce, and parsley and came topped with the cutest little flowers which happened to come from from her arugula. I told my sister about this and she knew all about it, I'd never seen them before and fell in love with their daintiness and muted tones. I've been known to pull out the "edible" flowers for fancy occasions, but can we just agree that though they are safe to eat they really shouldn't be deemed edible? If you don't know what I'm talking about, the next time you happen upon a marigold just pop it in your mouth and let me know if you'd like them on your next salad? These little barely-green flowers are so delicate and you can eat them right along with the other ingredients and not experience any off tastes or textures. She also pickled some carrots, beets, and zucchini from the farmer's market, can you get over those colors? I felt like I should have been saving them to hang up on my wall instead of eating them! Nature can be gorgeous.</div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigl4r0oNgqyucyv0V5uZoaEBUDY5RcAagzU33Ib0v5eFUQZMPOOrzHZShI6IZZAno7ge1QUBHj7w9aNxCppzI8kaY21KKMr-PNmJQuLspVX3EQUQ0hgQPbYWr-JBNq6m4BXssO_21xjcSh/s400/IMG_8210.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352785775622553506" /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYgwmowodxsVRxlHh-1_8Ac_bQV_loEoVSL2u2z3iSwfvZqz38yFG3rbrL9378nio4cmOaxsIsRfyyQDzuzOR3c9W4VhdVHwNXhj5OfBfsyGiAtp6RCO0-0-gMqRGzz2xLBo3IOZOXTTA/s400/IMG_8173.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352780947440881634" /><br /></div><div>The ever-delightful <a href="http://www.asofainthekitchen.blogspot.com/">Mallory</a> never disappoints and this dinner was no exception. She hit it out of the park (pun intended) with two mouth-watering sandwiches. When she took them from her basket they looked like little Christmas presents. When a sandwich arrives on your lap looking like this you know it's going to be good. And it was.</div><div><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRX_Jil0-D5XIJSXqBmg1BfjulsWZzecZObNp4w3alLe_96liwoCt7EaBdwqujWsHXEGb5qY23MMm7NDQdWlE39OiwMbLoRvVrmjnsQS1HBih2jIGkzY9uDLEK_kHh86XVLEcc15LJ79U/s400/IMG_8212.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352786589425298354" /><div style="text-align: center;"><br /></div><div style="text-align: left;">The first one I tried was the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">langostino</span> roll. I wish I had one now. Langostinos for those of you who aren't familiar with them, is the meat from a Squat Lobster which is neither a lobster or a prawn but more like a little crab closely related to the hermit or porcelain crab. This works for me because I actually prefer crab and really don't like lobster!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Perfect soft rolls, delicate <span class="blsp-spelling-error" id="SPELLING_ERROR_6">langostino</span> filling that tasted like just the right amount of ocean. The mayonnaise wasn't overpowering and there were subtle hints of lemon here and there. AMAZING!</div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9gTEhenLVRL3VdNgWKJngd3EYPmoy3XAv36IOv_Vl-8P9-KEcfy46UrupqrTuPcybqFyU5Yr5wd8rn4RQx3lVsHT2WdfFzMehKcojaiUP2BTDaNrCs6k2LQwSdKzaEoVZ_LNrpzeTS5G/s400/IMG_8218.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352780939096399282" /><br /></div><div>I took a small break to have some of Ashley's (she's back in the group after a couple months of being with her new and adorable baby Aurora) potato and pasta salads. Her potato salad was studded with green peas and chives and her pasta salad involved lots of tomatoes - regular and sun-dried, olives, capers, basil, and mozzarella. Yum! You just can't have a picnic without the requisite pasta and potato salads!</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkXgUN4lmoIz1smXZij0-fS0MPqoEH4_5dKeJspo9tOdUPo3EaHBi4HnN4y2ZSJl7baNtKrg__IzbOF1XamhXKXZGp-siJaXjRUAuUJtABRZdsZfdTkK5bmZJ1izdvvF8G6vohaumCJSM/s1600-h/IMG_8214.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkXgUN4lmoIz1smXZij0-fS0MPqoEH4_5dKeJspo9tOdUPo3EaHBi4HnN4y2ZSJl7baNtKrg__IzbOF1XamhXKXZGp-siJaXjRUAuUJtABRZdsZfdTkK5bmZJ1izdvvF8G6vohaumCJSM/s400/IMG_8214.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352780943716162354" /></a><div style="text-align: left;"><br /></div><div style="text-align: left;">One more present to unwrap...</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GrWSqPX3xaPywPwXVCnpKKG68R_VbkRNwyASJbCZJMFyt7bH_STdHhrFf7Ym6ExaVvZE7wxBv27a6t88U7xWhMOEDWf2vSmp8F1Mght2LbY88WvxAKNoBkHBBi6s3HmgxRxjdGGSQq8H/s1600-h/IMG_8220.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GrWSqPX3xaPywPwXVCnpKKG68R_VbkRNwyASJbCZJMFyt7bH_STdHhrFf7Ym6ExaVvZE7wxBv27a6t88U7xWhMOEDWf2vSmp8F1Mght2LbY88WvxAKNoBkHBBi6s3HmgxRxjdGGSQq8H/s400/IMG_8220.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352780929010564354" /></a><br /></div><div>Local artisan <span class="blsp-spelling-error" id="SPELLING_ERROR_7">foccacia</span> with grilled flank steak, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Gorgonzola</span>, arugula, and garlic mayonnaise. At this point my mouth was overwhelmed with joy and I was left trying to decide if left on a deserted island with one of these sandwiches which one I'd choose. I just couldn't pick a winner. These two sandwiches were so wonderful, in fact I made a version of this one for some friends who took us on a boat road this evening. There is something very perfect about a good white bread, beef, and <span class="blsp-spelling-error" id="SPELLING_ERROR_9">bleu</span> cheese. Slather the whole thing with garlic mayonnaise and I don't know what could be better! </div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRW9uSF8-o5xjVSCZpTodndowCQuKMMivrHvsHXtBW-KHut22FL-xkqcfkygPLv_H7fdYN4UP0S_wvEG4GDDQxerYmf-sL2rfzCuiYiaSS93U4Y7wV4Pfne9BXxqiRUOrq5GvukbqDKsB/s1600-h/IMG_8228.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRW9uSF8-o5xjVSCZpTodndowCQuKMMivrHvsHXtBW-KHut22FL-xkqcfkygPLv_H7fdYN4UP0S_wvEG4GDDQxerYmf-sL2rfzCuiYiaSS93U4Y7wV4Pfne9BXxqiRUOrq5GvukbqDKsB/s400/IMG_8228.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352780924919567314" /></a><br /></div><div>My turn.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCf4ZovqPRAEwQpxIY25PpwLVtJ6ezvlxc1QMDKmv6ZMmVlnPXH8uYUJkUxlHRkEasCgYofRrgKLlkzkTCvUjnIdMvlmPu6NA_1ed9n5Zy1K0mze-pCp5O8BZwnE8oZJ0EUlv7dxwPyKGR/s1600-h/IMG_8230.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCf4ZovqPRAEwQpxIY25PpwLVtJ6ezvlxc1QMDKmv6ZMmVlnPXH8uYUJkUxlHRkEasCgYofRrgKLlkzkTCvUjnIdMvlmPu6NA_1ed9n5Zy1K0mze-pCp5O8BZwnE8oZJ0EUlv7dxwPyKGR/s400/IMG_8230.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352779423373124674" /></a><br /></div><div>I brought along dessert which I was very excited about. I found a recipe for peach creme caramels over at <a href="http://www.cannele-vanille.blogspot.com/"><i><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Cannele</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">et</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Vanille</span></i></a> and just couldn't resist. Our co-op had some amazing organic peaches in from California and I decided to pair the custard with a batch of <i>Ina <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Garten</span></i>'s Ultimate Ginger Cookies.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1g08vh4IYeNQF1Itvy-LxQQw9vXIdlbgEICDXtk3A6nbQkWwly8rnpDto8cRH_79p2e_yS9RFhxfpZIOysxlw85AZaPd0LC2fBl9Wdj1esPUdotqWkhaj-DWSmjBr2jB71YM5F2GuSBZb/s1600-h/IMG_8235.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1g08vh4IYeNQF1Itvy-LxQQw9vXIdlbgEICDXtk3A6nbQkWwly8rnpDto8cRH_79p2e_yS9RFhxfpZIOysxlw85AZaPd0LC2fBl9Wdj1esPUdotqWkhaj-DWSmjBr2jB71YM5F2GuSBZb/s400/IMG_8235.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352779420076863394" /></a><br /></div><div>For a good peachy measure I also served peach rings and peach-flavored Jelly Belly Beans. I really thought this whole dessert and presentation would be a major score but truth be told there were some major issues! The biggest issue being the creme caramels. They were so darling to look at in their little mason jars, topped with minced pistachios and dried rose buds. Their looks were mighty <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">deceiving</span>, after we sunk our spoons through the firm top we discovered the contents below were very watery and the caramel was rock hard. I came a bit unglued and quickly tried figuring where I went wrong. I emailed the <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Aran</span>, the author of <a href="http://www.cannele-vanille.blogspot.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_16">Cannele</span> at <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Vanille</span></a> (which is a stunningly beautiful blog of pastries and treats) and she agreed that the peaches were the culprit and that perhaps roasting or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_18">sauteing</span> them first would help lock in their moisture. You can find the recipe over at her site.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMyHAG6YiJcZkz_I5bchykWrZeQHuT-RI-1Tt6i5vpnlJCQmX-KUtq3u2UZHuzyr4N7wbsDLh6_fGsMqdauGqs9vDTtB5tliuNsFuJdQWp0iz0XCQopaHmeDPB1SN1pGbg0m9Zywwx4J2/s1600-h/IMG_8247.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMyHAG6YiJcZkz_I5bchykWrZeQHuT-RI-1Tt6i5vpnlJCQmX-KUtq3u2UZHuzyr4N7wbsDLh6_fGsMqdauGqs9vDTtB5tliuNsFuJdQWp0iz0XCQopaHmeDPB1SN1pGbg0m9Zywwx4J2/s400/IMG_8247.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352779414077351666" /></a><br /></div><div>Even Ina's cookies weren't a total <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">home run</span>, as picture-perfect as they were with their crackly little tops, they were a bit to gingery for most. I even cut the crystallized ginger in half from what the recipe suggested. Next time I would reduce or eliminate the ground ginger in the recipe. I'm not a huge ginger fan, you might be and would probably like the full amount. You can find the recipe for the these cookies <a href="http://www.foodnetwork.com/recipes/ina-garten/ultimate-ginger-cookie-recipe/index.html">here</a>.</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQf7zzPTNl6D79H5cbGNvHaDMtf-X7VPDVkanfbzswzKQVAhFly0d4t43RjMtwmU4V1r2grgxmt5i5FV4Y1l0haqSmN_m5QaqL2-ame7bPZVlhyphenhyphenjoDvlShldhZMtf48miWRSaR5qx4fZNd/s1600-h/IMG_8255.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQf7zzPTNl6D79H5cbGNvHaDMtf-X7VPDVkanfbzswzKQVAhFly0d4t43RjMtwmU4V1r2grgxmt5i5FV4Y1l0haqSmN_m5QaqL2-ame7bPZVlhyphenhyphenjoDvlShldhZMtf48miWRSaR5qx4fZNd/s400/IMG_8255.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352779410491996658" /></a><br /></div><div>I will try to attempt these again sometime. I love the idea of a jar of peachy, firm custard rich with vanilla beans and heavy cream sitting on top of a layer of sweet caramel. I will definitely start making some of these simpler recipes for the dinners in advance! You can't always go <i>right</i> it turns out! The girls cut me some slack thankfully. They said it was like dipping your cookie in peach milk and they still claimed to love it. They're good people! It was a wonderful meal and evening as usual. To picnics!</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4WqMdRlUUna9nViTK7lgohBrqrEUQVR9nNm1bqyiiHVkufpxm88uo36pFkfZpKn-uGpR5eZIYusOAC6crGUaIdg_DSoqB_zfG5Ao7iGPsV2EykpTmhccYQ_aaljH_EeJsW2L-OXHwKD5/s1600-h/IMG_8172.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4WqMdRlUUna9nViTK7lgohBrqrEUQVR9nNm1bqyiiHVkufpxm88uo36pFkfZpKn-uGpR5eZIYusOAC6crGUaIdg_DSoqB_zfG5Ao7iGPsV2EykpTmhccYQ_aaljH_EeJsW2L-OXHwKD5/s400/IMG_8172.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5352779404450333202" /></a></div><div style="text-align: left;"><br /></div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com4tag:blogger.com,1999:blog-1976632083937575242.post-26798293676607139372009-06-16T08:50:00.000-07:002009-06-26T23:46:49.703-07:00Gorgonzola Burgers and Fries<div>This last Sunday my husband and I got a bit traditional. We decided to watch the last game of the NBA finals and make homemade hamburgers and fries. My husband could eat burgers morning, noon, and night and I was quite happy to oblige him with this meal. We decided to make fat, juicy natural-beef burgers and served them between Rosemary English Muffins from a local artisan bakery, and smothered them with caramelized onion and warmed gorgonzola. Is your mouth watering yet? I'd love to hear about your favorite burger by the way... </div><div><br /></div><div><br /></div><div> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwyzRHdGyBYjXhwlzo3aRcUEOaSuzXPLp2CyYvaQao7i20VVlNldWP8ZjNpTDOYrq46RPfzKTPdHLq7n5tmoVpVVy24GA1Z2CQFrv0pzcLoS6uOhKBrW-eVjcjyK1fVt7GfNf_W-Qqgcm/s1600-h/IMG_8158.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwyzRHdGyBYjXhwlzo3aRcUEOaSuzXPLp2CyYvaQao7i20VVlNldWP8ZjNpTDOYrq46RPfzKTPdHLq7n5tmoVpVVy24GA1Z2CQFrv0pzcLoS6uOhKBrW-eVjcjyK1fVt7GfNf_W-Qqgcm/s400/IMG_8158.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5347953466597596386" /></a><br /><div>We also decided to fry up some onion rings and sweet potato fries. I was kind of looking for a beer-battered onion ring recipe but came upon <a href="http://allrecipes.com/Recipe/Old-Fashioned-Onion-Rings/Detail.aspx">this one</a> on All Recipes which 350 people gave five stars so I just went with it. They were really good onion rings, much like what you'd get at a typical drive in. I tend to prefer onion rings with a really crisp, smooth coating and these had a very crisp, crunchy coating. But they were good and we made up a little dipping sauce for our fried goodies using mayonnaise, some ketchup, honey, relish, and white wine vinegar. </div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOzQtr5aDj8j-Pubigv4hKdTyGLRzdTGkP0e9FJbc98YLY6ZtojgR4Hsi-ctRARtT58hPsWvBpL0t_7JXkUCbSwdPp3ChAMVnoMbZdiRCd4dfwUYLCTEv3ahC0NjXs1652ItFRYTxrNkC/s1600-h/IMG_8167.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOzQtr5aDj8j-Pubigv4hKdTyGLRzdTGkP0e9FJbc98YLY6ZtojgR4Hsi-ctRARtT58hPsWvBpL0t_7JXkUCbSwdPp3ChAMVnoMbZdiRCd4dfwUYLCTEv3ahC0NjXs1652ItFRYTxrNkC/s400/IMG_8167.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5347953462698353826" /></a><br /></div><div>I have to say that the game was a pretty bland one, somewhat of a blowout and not terribly exciting to watch - but thankfully our meal was packed with flavor and fun! You gotta love those kind of days. Simple but oh-so-good. </div>RachelleLouisehttp://www.blogger.com/profile/17949403043017200704noreply@blogger.com2