tag:blogger.com,1999:blog-8036714175399921902024-03-14T00:06:44.935-07:00A Food Journey with ScottJoin me on my journey of continued learning and exploring everything about food: from cooking and baking, to restaurants and traveling, great sources for supplies, and my local food scene in Charlottesville VirginiaScotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-803671417539992190.post-52871851523421820262011-08-17T07:38:00.000-07:002011-08-17T07:38:51.715-07:00A Foodie's FarewellAs a few of you may have noticed, I haven't been posting a lot lately. Ok, I haven't posted anything since May. No great reason except I've been busy. I think I'm blogged out for now. I am still cooking up a storm and have had some fun summer food experiences. I just haven't taken the time to take photos and write.<br />
<br />
I can't thank you enough for reading and responding to posts over the almost three years I've been writing. It has been such a fun outlet for me to share all of these food related experiences as I continue to learn.<br />
<br />
I got a <a href="http://www.vitamix.com/index.asp?COUPON=07-0063&002=2180404&004=2079073683&005=101188180&006=7572881883&007=Search&008=&gclid=CPz-h9HE1qoCFQnc4AodUDRw9g">Vitamix</a> for my birthday which has opened up a whole new world of smoothies and sauces. It's so much fun.<br />
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I missed berry season for canning but have made up for it with peaches. I've canned rosemary peach jam and peach rum sauce. Then I canned some chipotle salsa.<br />
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My latest obsession is padron peppers. We had them at a tapas restaurant, then I found them at the farmers market. I sauteed them in a little olive oil, until they blistered, then sprinkled them with smoked sea salt (from Trader Joes). Amazing.<br />
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Thanks again and if you want to e-mail me one of your favorite recipes, I would love it!<br />
<br />
My food journey will always continue!<br />
Scott<br />
(scott@climbingrose.com)<br />
<br />
<br />
Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com1tag:blogger.com,1999:blog-803671417539992190.post-6657461550846040452011-04-25T13:11:00.000-07:002011-04-25T13:11:30.647-07:00Men Who CookMy Mark doesn't cook a lot, but our good friend Marc does. Their wives were spending 12 hours on a field trip to Jamestown with fifth graders so the husbands got together to make us dinner. I have a weakness for men who can cook. Someone coined the phrase gastrosexuals for men (or women) who learn to cook to impress or entice the opposite sex.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgcNpY9ww4OkVR1nZNlIed34Z2fkRqk8jx7exY-hMS2UR-EBoGPFpsAc5uMLq4jQcEuenIrnL_DCAVWN6snjmQQDgBVDS6opQzViB8e7oNHsX7v-urpJfoqlPBo7OVa0Dwjsbz0gTTuQ/s1600/liverpate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgcNpY9ww4OkVR1nZNlIed34Z2fkRqk8jx7exY-hMS2UR-EBoGPFpsAc5uMLq4jQcEuenIrnL_DCAVWN6snjmQQDgBVDS6opQzViB8e7oNHsX7v-urpJfoqlPBo7OVa0Dwjsbz0gTTuQ/s320/liverpate.jpg" width="320" /></a></div>The gastrosexuals Marc and Mark did a wonderful job. Mark made us grapefruit martinis and there was liver pate to start.<br />
The first course was snails in puff pastry.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jx4BvIT5hjP6MApkMruq22g11NxmSVKDaiZBguEe4ejizNNuFPqND1ZEywGRqumQoRvYp5xLcLTMJl64vsA8_S8OFdeM6iypl3OXkACPOSZV7IReo_6IqnU6n9O7xkpLXD4bkWJmYeE/s1600/snailsinpan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jx4BvIT5hjP6MApkMruq22g11NxmSVKDaiZBguEe4ejizNNuFPqND1ZEywGRqumQoRvYp5xLcLTMJl64vsA8_S8OFdeM6iypl3OXkACPOSZV7IReo_6IqnU6n9O7xkpLXD4bkWJmYeE/s320/snailsinpan.jpg" width="320" /></a></div>Marc made a wonderful flavorful broth with butter and garlic and then served them on the puff pastry.<br />
Our girls had never tried snails before and 2 out of 3 approved.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaWXUz_CQIqnVMAUWGhV4dkUjZSCs_0d094hD2ZO3avGNEn_mBleeUoDNDRnI0BqjG2g1y9DIO2VDSxFRhlZjJsDMm7JohTE0POWhR-Ap0Vl-VDyvc-w6cIPw7Dd-tT7mW4rmBH-6HVU/s1600/snailsserved.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaWXUz_CQIqnVMAUWGhV4dkUjZSCs_0d094hD2ZO3avGNEn_mBleeUoDNDRnI0BqjG2g1y9DIO2VDSxFRhlZjJsDMm7JohTE0POWhR-Ap0Vl-VDyvc-w6cIPw7Dd-tT7mW4rmBH-6HVU/s320/snailsserved.jpg" width="320" /></a></div>The main course was pan fried turkey cutlets<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iPblOnkyFk3sgLyXLisft9ndqHyF7El2enWQ8HJ88_W8xK3MZgMSPhGb4Vy7QD3vbeCHjZmWFFIjrniGDgiKTeZNOpqMKwREzSiQqVguGUC8ltQNCiNcIhslPFZ5YHcYP2zK57OHHxI/s1600/turkeycutlets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2iPblOnkyFk3sgLyXLisft9ndqHyF7El2enWQ8HJ88_W8xK3MZgMSPhGb4Vy7QD3vbeCHjZmWFFIjrniGDgiKTeZNOpqMKwREzSiQqVguGUC8ltQNCiNcIhslPFZ5YHcYP2zK57OHHxI/s320/turkeycutlets.jpg" width="320" /></a></div>with braised collard greens.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNKOcdnUtvXNBJ97gd81kju_gYJxgviYbW4LiJe1oxZYv4u-JDxFJWw_Eez6ABR8iF8c2kflYWqo-L3Hqw_C5yVdm4SKavqDI9d7ICrlC9q1I1dVFQVl1U01CkF_FmaHhyzZZMN2GUYQ/s1600/collardgreens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNKOcdnUtvXNBJ97gd81kju_gYJxgviYbW4LiJe1oxZYv4u-JDxFJWw_Eez6ABR8iF8c2kflYWqo-L3Hqw_C5yVdm4SKavqDI9d7ICrlC9q1I1dVFQVl1U01CkF_FmaHhyzZZMN2GUYQ/s320/collardgreens.jpg" width="320" /></a></div>For dessert, daughter Madison used the leftover puff pastry and sprinkled it with cinnamon sugar and they served vanilla ice cream over them.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wkawYSQz8oPCEG8yUaz9iUOqvALXk47r33RK1PoVBeFGu-XEoPQoUphuPy9nHlVFEhhtH5d6d42R4FxyARBtqfxeMN-wDL9P_tZKN_f8bg4IHs6dpt2XhKg_qTT4pX-Y1UmCqvNgaEA/s1600/puffpastrydesert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wkawYSQz8oPCEG8yUaz9iUOqvALXk47r33RK1PoVBeFGu-XEoPQoUphuPy9nHlVFEhhtH5d6d42R4FxyARBtqfxeMN-wDL9P_tZKN_f8bg4IHs6dpt2XhKg_qTT4pX-Y1UmCqvNgaEA/s320/puffpastrydesert.jpg" width="320" /></a></div>It felt so nice to be served such a lovely dinner in my own home!<br />
A big thank you to the Marc(k)s.<br />
You have an open invitation to cook dinner at my house anytime.Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com0tag:blogger.com,1999:blog-803671417539992190.post-21049290566365570112011-04-13T17:55:00.000-07:002011-04-13T17:55:03.016-07:00MeatHow much do you think about the amount of meat you eat? (If you eat meat) I'm still ok with eating meat, but am trying to make better choices with how the meat I buy is farmed. I also think even those of us who eat meat could eat a lot less of it and add more fresh produce to our diets. I'm still trying to follow the <a href="http://www.meatlessmonday.com/">meatless mondays</a> movement and continue to see lots of references to it in the media. Check out their website which even gives recipes.<br />
I teach yoga on Monday nights, so to honor that I usually end up making an Indian vegetarian dish. With Indian food, I don't even miss the meat.<br />
Some people make a difference by eating vegetarian during the day, and then having meat with dinner. Any way you can find to cut back on your meat consumption will benefit your health and the environment.<br />
<br />
What do you make when you have nothing planned for dinner? Do you have some fall back standards?<br />
Like when you get home from vacation and not much is in the house. We've been known to have pancakes.<br />
Some other favorites are omelets, quiches, grilled cheese and soup, spaghetti with olive oil and garlic and a wonderful stand by, spaghetti carbonara. I made some tonight!<br />
It is so easy, and authentic Italian carbonara has no cream.<br />
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Just saute some cut up bacon in a pan. After awhile, add two whole garlic cloves, then a T. of butter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioIR2U55A-HZcxdvpifHoDOIbUdrCyBuTRlozxlViYOvBICFsuqtON32PSH2Wlbv4hMWNYy3K6rGOzCmVb84tQ_CaVkxnTvcFCRZ0kqyfCuH6A-l14pfBw-kjEguTvKU2NIwcyVjd4oAI/s1600/baconfor+carbonara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioIR2U55A-HZcxdvpifHoDOIbUdrCyBuTRlozxlViYOvBICFsuqtON32PSH2Wlbv4hMWNYy3K6rGOzCmVb84tQ_CaVkxnTvcFCRZ0kqyfCuH6A-l14pfBw-kjEguTvKU2NIwcyVjd4oAI/s320/baconfor+carbonara.jpg" width="320" /></a></div>In serving bowl, whisk two eggs and cracked pepper.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRr5CL6aHVYOsa0lomtMRxwgzCYTjCUhvrqH349cmrnCVstO_zACFcfYKrc49Xz7FVG-5Em53rGI7yFAbQUO1tT8C14ceE0v2jn-13qfezjLA03RwOrHfH4exPfCzmpLDERSm8LBlaXw/s1600/eggsfor+carbonara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRr5CL6aHVYOsa0lomtMRxwgzCYTjCUhvrqH349cmrnCVstO_zACFcfYKrc49Xz7FVG-5Em53rGI7yFAbQUO1tT8C14ceE0v2jn-13qfezjLA03RwOrHfH4exPfCzmpLDERSm8LBlaXw/s320/eggsfor+carbonara.jpg" width="320" /></a></div>Boil a lb. of spaghetti , toss into eggs, then mix in bacon (taking out the garlic cloves)<br />
Add lots of parmesan cheese.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvd5t6hXKrQwX5D-F4kYzv3dtBtmwzBNZFHVDAzpqMiuANX_iauIsCdBa1EbOYXsbwW52wKNCUVN65Q49v4pwtPYTVPtcS2GbdIbLC1ILJ9NI9ql2jfXoLB4gEYwtXRCQ-dP7FDV6PFg/s1600/carbonara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvd5t6hXKrQwX5D-F4kYzv3dtBtmwzBNZFHVDAzpqMiuANX_iauIsCdBa1EbOYXsbwW52wKNCUVN65Q49v4pwtPYTVPtcS2GbdIbLC1ILJ9NI9ql2jfXoLB4gEYwtXRCQ-dP7FDV6PFg/s320/carbonara.jpg" width="320" /></a></div>You can't go wrong with this!Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com0tag:blogger.com,1999:blog-803671417539992190.post-70455333887871100762011-03-27T14:06:00.000-07:002011-03-27T14:06:22.434-07:00Sandwich InspirationMy good friend Ellen made me this amazing <a href="http://www.finecooking.com/recipes/grilled-portobello-goat-cheese-sandwich.aspx?nterms=50038,50080">grilled portabello and goat cheese sandwich</a> recently. The recipe was in Fine Cooking magazine. You can sign up <a href="http://www.finecooking.com/">here </a>to get daily recipe ideas from them via their e-letter. I recreated it at home and had to make it a couple of days in a row (because it's so yummy).<br />
First I make the pesto ahead of time then, grill the portabellos on a grill or pan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQXyc9fYXtmIOs5EbAAkuMGMcP_D3nmY8prsTsU701BMFkSefcb7_A_S1PWwDKTdsybojxC1rykcM4en1TFp7j-3CmnIn3qiiZjPzHP9HSHpDn4kgn2DULhsNlzdE4fmBs5cfVZUxciI/s1600/grilling+mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQXyc9fYXtmIOs5EbAAkuMGMcP_D3nmY8prsTsU701BMFkSefcb7_A_S1PWwDKTdsybojxC1rykcM4en1TFp7j-3CmnIn3qiiZjPzHP9HSHpDn4kgn2DULhsNlzdE4fmBs5cfVZUxciI/s320/grilling+mushrooms.jpg" width="320" /></a></div> Assemble the sandwich with the pesto, goat cheese and portabellos.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLz6kgvpY9UUxGlzqyhQtohplf5kmSqpazMbeH52SVdmoBinCaNH2ZDXROj9zJPmYWafYrMUzrQUHOCsUCTRHtDom8CKb3xVqkXe_SbZPntZUzZnIp6erQO4QWr1VMTx1RXMzeaXrId8/s1600/ingredientsfor+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLz6kgvpY9UUxGlzqyhQtohplf5kmSqpazMbeH52SVdmoBinCaNH2ZDXROj9zJPmYWafYrMUzrQUHOCsUCTRHtDom8CKb3xVqkXe_SbZPntZUzZnIp6erQO4QWr1VMTx1RXMzeaXrId8/s320/ingredientsfor+sandwich.jpg" width="320" /></a></div>Brush the bread with olive oil and grill on the stove top or panini grill. The goat cheese melts down on to the mushrooms!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNz11klWuKDvlACRzT4o1wj5PBQ-XZ71O2NLZXaHIl51nxXVQTGMcEIipxmdWCOd8OD-V3burQZG7RKLJ9vRQaqB7Ih5qaCBLcjzn8JrzQBGqykvD37ME6ilWaHOFeMkniNJvZevxwNvA/s1600/grilled+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNz11klWuKDvlACRzT4o1wj5PBQ-XZ71O2NLZXaHIl51nxXVQTGMcEIipxmdWCOd8OD-V3burQZG7RKLJ9vRQaqB7Ih5qaCBLcjzn8JrzQBGqykvD37ME6ilWaHOFeMkniNJvZevxwNvA/s320/grilled+sandwich.jpg" width="320" /></a></div>There's another grilled sandwich I make occasionally that this reminds me of. It's a Barefoot Contessa recipe with pesto, mozzerella and tomato. Pesto is good on most sandwiches. My girls love a little smear on grilled cheese or turkey.<br />
I used some leftover pesto for a St. Patrick's Day appetizer, crackers with goat cheese and pesto. It was the only green food item I served this year. I tried to keep my green influences to the decor. After last year's (<a href="http://afoodjourney.blogspot.com/2010/03/going-green.html">green martinis</a>!)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheebzUppaR82R16cNS7Sh-qxQ1GvwWGCnxDb4onqedj6z-qa6mcEn34gcfXrpI64Pu2H-VB95XFYAY-j3Ghyphenhyphen7mgNwHAQ2MUDcB8yTzmQD99DblYkB-RtbPjmSYZG3KH22snNIv0u1olXM/s1600/stpatricksday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheebzUppaR82R16cNS7Sh-qxQ1GvwWGCnxDb4onqedj6z-qa6mcEn34gcfXrpI64Pu2H-VB95XFYAY-j3Ghyphenhyphen7mgNwHAQ2MUDcB8yTzmQD99DblYkB-RtbPjmSYZG3KH22snNIv0u1olXM/s320/stpatricksday.jpg" width="240" /></a></div>I bought a nitrate free corned beef this year from Whole Foods. Not as strong a flavor, but I liked it and it was a lot less salty. Almost more like a plain brisket.Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com1tag:blogger.com,1999:blog-803671417539992190.post-69122220867461940172011-03-22T13:17:00.000-07:002011-03-22T13:17:36.450-07:00Mixed Berry Oatmeal CrispThis is the kind of recipe I love to have up my sleeve! No special ingredients to run out and buy. Stock your freezer with a bag of frozen mixed berries and you'll always have a wonderful dessert to prepare for unexpected guests or if your cake falls on the floor (yes, I've had that happen). You can adapt the topping to whatever nuts you have on hand.<br />
<a href="http://www.bonappetit.com/recipes/2011/03/mixed_berry_oatmeal_crisps">Mixed Berry Oatmeal Crisp</a> was printed in the March issue of Bon Appetite.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyBInPF-rGcH0rIXny6Url63uU7rb2CkjF_GShoy06v20SIwAzQLP3fFXCpiwm8-fD8Gr5BG8sf4fB6NcR7Ke9BXHgeONbDjVOOxqRy0vMvpfQGdHBX3v49sd2lpU8eTNiVFsRgVoFI4/s1600/frozen+berries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyBInPF-rGcH0rIXny6Url63uU7rb2CkjF_GShoy06v20SIwAzQLP3fFXCpiwm8-fD8Gr5BG8sf4fB6NcR7Ke9BXHgeONbDjVOOxqRy0vMvpfQGdHBX3v49sd2lpU8eTNiVFsRgVoFI4/s320/frozen+berries.jpg" width="320" /></a></div>Here the frozen berries are mixed with cornstarch and the crisp topping is thrown together.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXXiz-JCCU5zy8AtJxpJQaykevXqGSIn3-GZ5DmtvtZrFZ_FPQzgu44Z2tMsm5H75PGmbqtr9gy5Uso8tgg6KqtyymCx95IVqMQxQezF_T68GHsl0wyLzt6xSY0NG7exBRJ7Xy2LX8dM/s1600/berries+on+pan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXXiz-JCCU5zy8AtJxpJQaykevXqGSIn3-GZ5DmtvtZrFZ_FPQzgu44Z2tMsm5H75PGmbqtr9gy5Uso8tgg6KqtyymCx95IVqMQxQezF_T68GHsl0wyLzt6xSY0NG7exBRJ7Xy2LX8dM/s320/berries+on+pan.jpg" width="320" /></a></div>Put the frozen fruit in the individual dishes and pile up the topping. They bake for about 40 minutes.<br />
I'm just happy to have another use for these cute creme brulee dishes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5r_NkYx8yCHKS01d4fgeAPRixkXl4juqfZ_mH9qxM5wQ_uW5_No594sn81eRN9NN8NQ0_M9BF4stCzdMxrIKAFKRb44msos7zJBVaIjkPP2xm3L0XM1v24-r81Grbaw3ia-Thkl6Jsyk/s1600/berriesdone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5r_NkYx8yCHKS01d4fgeAPRixkXl4juqfZ_mH9qxM5wQ_uW5_No594sn81eRN9NN8NQ0_M9BF4stCzdMxrIKAFKRb44msos7zJBVaIjkPP2xm3L0XM1v24-r81Grbaw3ia-Thkl6Jsyk/s320/berriesdone.jpg" width="320" /></a></div>Excellent served hot with a big scoop of vanilla ice cream on top.<br />
Now that's showing some love.Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com0tag:blogger.com,1999:blog-803671417539992190.post-9170299147044982572011-03-16T16:20:00.000-07:002011-03-16T16:20:48.529-07:00Short RibsI've only made short ribs a couple of times but this recipe is a keeper. I read an interview with Mark Bittman when he was leaving his regular column in The New York Times. They asked him to list his top ten recipes from all of his years of cooking and writing. This was one of them and it's so easy. Check it out: <a href="http://www.nytimes.com/2008/02/13/dining/131mrex.html?ref=dining">Short Ribs with Coffee and Chilis.</a> After browning them I cooked them in the oven for almost three hours.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhfYpznaH37n8X2MlqTghBqnRgCp4c5E27XOqv5luFvWFSmUKE8GjYApPNSHqjw5d_QwaRmMR1kSR65lpF9BDHEvhgHr8M5lCXPS473-JU63uOz0Tz4ZSRmhSyc-EqTFbXyA1qk7zoWg/s1600/ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhfYpznaH37n8X2MlqTghBqnRgCp4c5E27XOqv5luFvWFSmUKE8GjYApPNSHqjw5d_QwaRmMR1kSR65lpF9BDHEvhgHr8M5lCXPS473-JU63uOz0Tz4ZSRmhSyc-EqTFbXyA1qk7zoWg/s320/ribs.jpg" width="320" /></a></div>I served them over <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheesy-polenta-recipe/index.html">cheesy polenta</a> and it was a fabulous combination.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHS9uBX5KCMcFYrS1Xm4yWVzRsnMZuZfpQTkXPVu1yicJnpam5juQlXne5uz08fPY2bZaGrAbzYMF9q5akuRRIzVPW8S_4wY_-IZ22KiW0mo7f9RXfL7rYZqBN12lHhdZaKXmPk3YWrdk/s1600/ribsplated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHS9uBX5KCMcFYrS1Xm4yWVzRsnMZuZfpQTkXPVu1yicJnpam5juQlXne5uz08fPY2bZaGrAbzYMF9q5akuRRIzVPW8S_4wY_-IZ22KiW0mo7f9RXfL7rYZqBN12lHhdZaKXmPk3YWrdk/s320/ribsplated.jpg" width="240" /></a></div>And on a local note, we finally made it to the new Peter Changs. It was really good, but I can't wait to go back and try more dishes. They do have their wine/beer license and the service was good on a busy Friday night. Word on the street is that Mr. Chang may be there only temporarily and is just lending his name to the restaurant. Maybe he has another place in Atlanta? Not sure what to believe...... but I'll keep eating his creations if they're this good.Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com1tag:blogger.com,1999:blog-803671417539992190.post-28753355546241162582011-03-14T13:27:00.000-07:002011-03-14T13:27:35.040-07:00Rainbow CupcakesI'm always up for getting my kids in the kitchen with or with out me. Madison, my fifteen year old saw this recipe for <a href="http://familyfun.go.com/recipes/taste-a-rainbow-cupcakes-842128/">rainbow cupcakes</a> in a magazine and was dying to try it. It involved cake mix and lots of food coloring.<br />
She made the cake mix and then divided the batter into 5 bowls to tint the batter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircawW7rkmAzda9jgT2WfYnLCzIzjMmp3QFHcmoLbz63M0uGAiUKryQR1ir81_CPGf4CGEz27NoSG5g3Jxi5avmxuY-ZvWp_cK7cXeDEPE_z8LYLdIB78TmqmbjF_XJnyEC9iVqqKApTM/s1600/coloredbatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircawW7rkmAzda9jgT2WfYnLCzIzjMmp3QFHcmoLbz63M0uGAiUKryQR1ir81_CPGf4CGEz27NoSG5g3Jxi5avmxuY-ZvWp_cK7cXeDEPE_z8LYLdIB78TmqmbjF_XJnyEC9iVqqKApTM/s320/coloredbatter.jpg" width="240" /></a></div>She made a whipped cream icing. They were very popular with the younger crowd!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rDyqZ-Y2k3DavdDcIuNT5UA_QxPp0ZUdw-zUxtU8V1aq27y0myDfX5XvjwwiboPtDrx8HHrLXC2tVfaHUy5xE7mozeAqvvIhSPfeagbmZzIot42BClUppi573nlIOMJJtMioPcrVYOI/s1600/cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rDyqZ-Y2k3DavdDcIuNT5UA_QxPp0ZUdw-zUxtU8V1aq27y0myDfX5XvjwwiboPtDrx8HHrLXC2tVfaHUy5xE7mozeAqvvIhSPfeagbmZzIot42BClUppi573nlIOMJJtMioPcrVYOI/s320/cupcakes.jpg" width="320" /></a></div>Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com2tag:blogger.com,1999:blog-803671417539992190.post-81096797294674550442011-03-08T09:56:00.000-08:002011-03-08T16:08:02.017-08:00My work horseDid you buy a bread machine back in the bread machine craze of the 90's? I think ours was a Christmas gift and came from Sam's club. I would buy those bread machine mixes at Sam's Club. It sure was easy to throw some water and the mix in the pan and a few hours later, you had fresh bread. The house smelled wonderful but, oh those soft tasteless crusts. Next I got a recipe book on whole grain breads in your bread machine. I made a variety of dense brick loaves full of grains that were hardly edible.<br />
So then the bread machine was banished to the basement for awhile and only used occasionally. In the past few years it has become my work horse! I use it for kneading and rising bread all of the time, just not baking.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalJfcvFBhiVeQjUe1_n55Ve0KLTIFbhLLfVB4vk0JC2SHLD15uMy9k6UAFT9wzYhx6GIq9fiiJbwjZThzrXP1PZEBuvMrVoHCdG9FnRSNF-mici8wkSkFxrzvj54-CiNXfSRWQRhIICs/s1600/machineingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalJfcvFBhiVeQjUe1_n55Ve0KLTIFbhLLfVB4vk0JC2SHLD15uMy9k6UAFT9wzYhx6GIq9fiiJbwjZThzrXP1PZEBuvMrVoHCdG9FnRSNF-mici8wkSkFxrzvj54-CiNXfSRWQRhIICs/s320/machineingredients.jpg" width="320" /></a></div>It's very easy and comes out perfect every time. I just put my bread ingredients in, and put it on the 'first rise' cycle. It takes about an hour and a half, but if I'm away longer it's fine to just sit in there.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuYM47KNR_jmZYnu4JmLrzggUr2vdmpppZTPLVblV2zo6nJGxiftFm9QJrrild8mr9mtSnGz9ACx8HhOAoBuoTDW65ZkKw3HhWdDVW6AuIE92wnBngzNMTzVP0VeZirrni_ciqE8iUvA/s1600/machinedough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuYM47KNR_jmZYnu4JmLrzggUr2vdmpppZTPLVblV2zo6nJGxiftFm9QJrrild8mr9mtSnGz9ACx8HhOAoBuoTDW65ZkKw3HhWdDVW6AuIE92wnBngzNMTzVP0VeZirrni_ciqE8iUvA/s320/machinedough.jpg" width="320" /></a></div><br />
Then I take it out and put in my a bread pan and bake it in the oven so it has a nice crust.<br />
I use it to rise my pizza dough too.<br />
This crazy machine is also a rice cooker. The rice and water goes in the same container and there's a top for the rice cycle.<br />
It steams rice perfectly, brown rice too.<br />
It's only draw back is that it's quite large. I've pulled my back out hauling this thing up and down the basement stairs! But I use it a couple of times of week for dough and rice.<br />
I bet you could fine a great deal on one of these at thrift shops or yard sales. I'm going to start looking for one exactly like the one I have because I don't know what I'm going to do if it ever stops working.Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com2tag:blogger.com,1999:blog-803671417539992190.post-55024570471512993032011-02-24T13:31:00.000-08:002011-02-24T13:31:56.720-08:00CookbooksAs you can probably tell I have quite a collection of cookbooks. I really love reading them. If I'm not in the middle of a novel, I tend to grab a couple at night and read through them before bed.<br />
I was in the market for a mexican cookbook. I checked out some from the library by the very respected <a href="http://en.wikipedia.org/wiki/Diana_Kennedy">Diane Kennedy</a>, but she'll have you growing the corn to grind your own masa if you follow her too closely. I decided I needed to own one of <a href="http://www.rickbayless.com/">Rick Bayless's</a> cookbooks on Mexican cooking. I researched them all and decided on <a href="http://www.amazon.com/Mexican-Everyday-Recipes-Featured-Season/dp/039306154X/ref=sr_1_3?s=books&ie=UTF8&qid=1298579557&sr=1-3">Mexican Everyday.</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-HaLIqJGICw_yrBd5M126vNbnKDoZLBJ9lXugeOZS9fUPaA9yE3CmJx9obo_ta0yU4qd8Q9AKX2aTJwkNc8oyVMSHfkWpni950zMu_36aMNhf3annZTjDvkAAhTjFmKYOt3hNSllYfs/s1600/mexicancookbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-HaLIqJGICw_yrBd5M126vNbnKDoZLBJ9lXugeOZS9fUPaA9yE3CmJx9obo_ta0yU4qd8Q9AKX2aTJwkNc8oyVMSHfkWpni950zMu_36aMNhf3annZTjDvkAAhTjFmKYOt3hNSllYfs/s320/mexicancookbook.jpg" width="320" /></a></div>He has lots of wonderful information between the recipes, so it makes for good late night reading. I haven't made anything from it yet but it inspired me to make tostados. We make a lot of quesadillas around here at lunch time. It's a great way to use up any leftover meat, vegetables or rice and I always have refried beans and cheese around. Then everyone makes them to their liking with or without hot sauce, salsa, sour cream, or avocados etc. You get the picture. I just never thought to do that with tostados, but they're great! Everyone loved them and you can't beat that crunch. My regular grocery store carries them, and the hispanic markets of course. They keep for awhile in the bread box too.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASr1t08EOyv5YplixOVSLGE2J2hjiR06FJyvJ2ijxLYAAlywBTVgdou0EkkDXxVKX3XBfnFycPTdUmMn1DAkTRfGzzy7wojffAoBXtm1lYR5PWuQDt92Z_QjEwE0Yl1QIbgCvo8VDE9s/s1600/tostado2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASr1t08EOyv5YplixOVSLGE2J2hjiR06FJyvJ2ijxLYAAlywBTVgdou0EkkDXxVKX3XBfnFycPTdUmMn1DAkTRfGzzy7wojffAoBXtm1lYR5PWuQDt92Z_QjEwE0Yl1QIbgCvo8VDE9s/s320/tostado2.jpg" width="240" /></a></div>Ole´<br />
I'm still riding on my high of visiting India and love love love the food.<br />
I heard about this book <a href="http://www.amazon.com/Indian-Slow-Cooker-Healthy-Authentic/dp/1572841117/ref=sr_1_1?ie=UTF8&qid=1298582473&sr=8-1">The Indian Slow Cooker</a> from a couple of different places, so I finally ordered it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGc9D9G5qR2fOizqLLSI6feZOJzn2XzlN2wiJnTakJXxKgh5GeHTz3I18TyeANlrdBtNZLGw6FiV8SCWTDKbFSjZeAMCg6o4dswlS8ckvba2tKT8yd7ahyhDESY5DlaxBCsdmtmAFm6g/s1600/indiancookbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGc9D9G5qR2fOizqLLSI6feZOJzn2XzlN2wiJnTakJXxKgh5GeHTz3I18TyeANlrdBtNZLGw6FiV8SCWTDKbFSjZeAMCg6o4dswlS8ckvba2tKT8yd7ahyhDESY5DlaxBCsdmtmAFm6g/s320/indiancookbook.jpg" width="320" /></a></div>The recipes are so easy because you simple put all of the ingredients into your slow cooker. It uses a lot of Indian spices, but once you have those on hand it's so simple. Everything I've made so far has been fantastic.<br />
I will work my way through the whole book. I did have to cut down on the amount of salt and chili's in most of the recipes.<br />
I highly recommend it if you love Indian food.<br />
NamasteScotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com3tag:blogger.com,1999:blog-803671417539992190.post-916840138123578002011-02-17T17:26:00.000-08:002011-02-17T17:26:17.379-08:00Real or Rumor?Could it be that the famous, yet elusive chef, <a href="http://www.readthehook.com/68271/chang-effect-wooing-palates-breaking-hearts-and-why-he-left">Peter Chang</a> is back in Charlottesville and opening a restaurant! Some friends told me they saw a sign up, so I went by to see for myself.<br />
Sure enough there was lots of building activity and a sign in the window.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5j1N5BZdgUV07vnh5s9AhxxsUVXfVCaPbZfKDtmnDQD_oSy1SxBUnG587kZtVYprGrkHDVbHU_kwl-PZZnHf6vGqbfznLSR7jHGA6uwq__7GvNsfzdUXTlwcVFtfg776qW2klOMLCwZ0/s1600/peterchang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5j1N5BZdgUV07vnh5s9AhxxsUVXfVCaPbZfKDtmnDQD_oSy1SxBUnG587kZtVYprGrkHDVbHU_kwl-PZZnHf6vGqbfznLSR7jHGA6uwq__7GvNsfzdUXTlwcVFtfg776qW2klOMLCwZ0/s320/peterchang.jpg" width="240" /></a></div>They had a sign up for hiring too, so it must be getting close. It's in the Barracks Road Shopping Center where Wild Greens used to be. I bet it'll do really well because good chinese food is really lacking in Charlottesville. We have excellent Indian and Thai but a great chinese restaurant will be very welcome. Can't wait!Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com1tag:blogger.com,1999:blog-803671417539992190.post-75541315638585293632011-02-14T13:07:00.000-08:002011-02-14T13:07:05.929-08:00Homemade MarshmallowsFor a fun project and a special treat for Valentines Day try a batch of <a href="http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html">homemade marshmallows</a>. I've made them for the holidays too, to give with hot cocoa. One of my daughters wanted to take them to her class for Valentines Day.<br />
You start by soaking the gelatin in water in the mixing bowl. Then boil the corn syrup and sugar mixture and when it reaches the soft ball stage, you pour it slowly into the gelatin.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho26n0lhMasdd8JdH3nctnJbGGQ9BPN0l9pHr9kaJ2KW73IJYUx-oBIvDMTtqtUKfptk9sP3RUFKW7DqWZH4siaSK09VdeE7J50zNSJyp5u7-rAkWhhlCHueGR0iHdSQ8EigtuFHTW_p4/s1600/marshmix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho26n0lhMasdd8JdH3nctnJbGGQ9BPN0l9pHr9kaJ2KW73IJYUx-oBIvDMTtqtUKfptk9sP3RUFKW7DqWZH4siaSK09VdeE7J50zNSJyp5u7-rAkWhhlCHueGR0iHdSQ8EigtuFHTW_p4/s320/marshmix.jpg" width="320" /></a></div>Then whip it for about 15 minutes. We added some red food coloring for a pale pink effect.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpd-B_Sl14rJFXY9kN1v9ka8RzCSewtJjGrIaKEF9s4z9Wj1JadEKjGZ8kd466cit8YDfH8HnQuTyzJJXR_THT48vJQJtkqJWdj-sVUuwzuyrR6zgAVp41P1YS63E0-_eML1WMBH0CKDQ/s1600/marshwhip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpd-B_Sl14rJFXY9kN1v9ka8RzCSewtJjGrIaKEF9s4z9Wj1JadEKjGZ8kd466cit8YDfH8HnQuTyzJJXR_THT48vJQJtkqJWdj-sVUuwzuyrR6zgAVp41P1YS63E0-_eML1WMBH0CKDQ/s320/marshwhip.jpg" width="320" /></a></div>Then spread it in a pan sprinkled with powdered sugar to dry overnight.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hD3opUNMf1UmBIJh1rWRZAgxG4OadHBGnY9XzSJAj4kpQK14usYFHUJibj0WgJko_lddkjxL0IcKuRKmKMl2gNh2VkbSvgMXpXCDcE49uFeedu4uhziKQSv4doCBpQa2wGtHewFnNDg/s1600/marshspread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hD3opUNMf1UmBIJh1rWRZAgxG4OadHBGnY9XzSJAj4kpQK14usYFHUJibj0WgJko_lddkjxL0IcKuRKmKMl2gNh2VkbSvgMXpXCDcE49uFeedu4uhziKQSv4doCBpQa2wGtHewFnNDg/s320/marshspread.jpg" width="320" /></a></div>Then have a cute little girl cut out heart shaped marshmallows with a cookie cutter. Nice squares work too.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwHl8ZrltKTgzpxWe31Gsv0M3GxLSQ1LtOIrqM7rVk68ZaOeCVDmhOIAAPbFhENmxzfselwqyUaRfq7VmieKT_8_LsxUW6asZI3b4jP9H-6wXF3QEQvGH2L4AADPOQxE0PlC1lQCo2xg/s1600/marshcut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwHl8ZrltKTgzpxWe31Gsv0M3GxLSQ1LtOIrqM7rVk68ZaOeCVDmhOIAAPbFhENmxzfselwqyUaRfq7VmieKT_8_LsxUW6asZI3b4jP9H-6wXF3QEQvGH2L4AADPOQxE0PlC1lQCo2xg/s320/marshcut.jpg" width="320" /></a></div>Roll the sticky edges in more powdered sugar.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaALFUBxJNF580KVNSCqtt1ELua3wjQdfo4kit5h2K6i5ALVdUQKoi6vv_lTmYnn5Fw3xe1eaqY1vb4zsxbYJHLczU2FR7HNCzlhC5MflYp1L1dlbVpLFSKV3tGjAiBRCSrX5-FX5sWY/s1600/marshsugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaALFUBxJNF580KVNSCqtt1ELua3wjQdfo4kit5h2K6i5ALVdUQKoi6vv_lTmYnn5Fw3xe1eaqY1vb4zsxbYJHLczU2FR7HNCzlhC5MflYp1L1dlbVpLFSKV3tGjAiBRCSrX5-FX5sWY/s320/marshsugar.jpg" width="320" /></a></div>Then pack in red box.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintaAbLKFDKEj2YMnNPHTx4EVvZB_gW6N91Kl50MjCPKhHbqnH-DSoYPhJ2nvzUC0Qn9TuV-b8xrSKRCUaECVC2rhG9w-J2_b_OAdrHoMQTbs89y0fWQL4-WxS-5gavq9QSQRGvZ-mGe4/s1600/marshpack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintaAbLKFDKEj2YMnNPHTx4EVvZB_gW6N91Kl50MjCPKhHbqnH-DSoYPhJ2nvzUC0Qn9TuV-b8xrSKRCUaECVC2rhG9w-J2_b_OAdrHoMQTbs89y0fWQL4-WxS-5gavq9QSQRGvZ-mGe4/s320/marshpack.jpg" width="320" /></a></div>Happy Valentines Day!Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com1tag:blogger.com,1999:blog-803671417539992190.post-3671349502808048072011-02-07T09:45:00.000-08:002011-02-07T09:45:54.265-08:00Baking for stress release"When the going gets crazy, the crazy bake cookies."<br />
That's me, the busier and more stressed I am, the more I want to hide in my kitchen and bake a big chocolate cake or loaves of bread. There's something so grounding and nurturing about it. I had a crazy day friday, with a big event that night but somehow I squeezed in time for a batch of peanut butter chocolate chunk cookies. It helped me deal with the stress of the day.<br />
<br />
Love this bumper sticker I got in the bag from my Penzey's Spices shopping spree this weekend.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzVZYraeDzD3oDlTnyZKu_4FJRb0Kl62S_5qmXNIqpE1hSuGfGXe6tEVGiENLL8ohonYweEYNm_56GgBZoqANzVhZF4BsWkYKNUNWeXWZX_Ph5ooZkIhfOESzUf_0w1tQJjvq52CdD2Y/s1600/bumpersticker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzVZYraeDzD3oDlTnyZKu_4FJRb0Kl62S_5qmXNIqpE1hSuGfGXe6tEVGiENLL8ohonYweEYNm_56GgBZoqANzVhZF4BsWkYKNUNWeXWZX_Ph5ooZkIhfOESzUf_0w1tQJjvq52CdD2Y/s320/bumpersticker.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzVZYraeDzD3oDlTnyZKu_4FJRb0Kl62S_5qmXNIqpE1hSuGfGXe6tEVGiENLL8ohonYweEYNm_56GgBZoqANzVhZF4BsWkYKNUNWeXWZX_Ph5ooZkIhfOESzUf_0w1tQJjvq52CdD2Y/s1600/bumpersticker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> To get through an occasional crazy day I reach for my espresso maker. I made some for a cousin recently and when he saw my stovetop model he said, "Cool, espresso old school"! Made me laugh.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NMNczrJHXfQEtvVpKmz2rBi30yTo-qclMeCCbUDZD4oC0dRyCML9rzLksPwgFKGBSaaqHvP6oYbpGUcz5tAQoexInPV5G9lEsYk9nbanYMXJ2o2x4q3uxr5zQnDAWrL-isPre9JdYA0/s1600/espresso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NMNczrJHXfQEtvVpKmz2rBi30yTo-qclMeCCbUDZD4oC0dRyCML9rzLksPwgFKGBSaaqHvP6oYbpGUcz5tAQoexInPV5G9lEsYk9nbanYMXJ2o2x4q3uxr5zQnDAWrL-isPre9JdYA0/s320/espresso.jpg" width="320" /></a></div>I'm sure those super expensive machines out there make some amazing coffee but for the occasional cup of espresso, I love my little Bialetti.<br />
I serve it in little espresso cups with sugar hearts and sometimes a splash of cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9u2ynmOzX3rF6sg8rCKRHg_Q5BhhAKxqxpm8RaqTQ-R1Wo7MCkOQgA-iRzZhXa0FW6PrRYSksr5_de-pAw4lLdLWxulUmHp0kgTdAucX6cCIjDtcx-K_cS1Qrg3frO9Z2SArleTTvmE/s1600/cupsugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9u2ynmOzX3rF6sg8rCKRHg_Q5BhhAKxqxpm8RaqTQ-R1Wo7MCkOQgA-iRzZhXa0FW6PrRYSksr5_de-pAw4lLdLWxulUmHp0kgTdAucX6cCIjDtcx-K_cS1Qrg3frO9Z2SArleTTvmE/s320/cupsugar.jpg" width="320" /></a></div>A perfect pick me up for another overcast winter day.Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com1tag:blogger.com,1999:blog-803671417539992190.post-89430762802591043582011-01-23T14:02:00.000-08:002011-01-23T14:02:00.523-08:00WafflesI love to make a waffle breakfast on the weekend. For a long time I've been meaning to try one of the recipes for overnight or raised waffles with yeast. I finally got around to it and I think it's the best waffle ever to come off of my waffle iron. There are a couple of recipes out there, the Marion Cunningham's <a href="http://southernfood.about.com/od/pancakesandwaffles/r/bl30201z.htm">raised waffles</a> and Mark Bittman's <a href="http://www.bigoven.com/recipe/161156/Overnight-Waffles">overnight waffles</a>. I followed Mark Bittmans and it was so easy to put it together, leave it on the counter overnight and then add the egg yolks and whipped whites in the morning.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5B3zuLkWMua3i_pNyGnfNsGUQjjithyphenhyphenQ2VXPAH1CcCMVVmyqIBjpI5fPQZcJixoptYt749cQEiPIWA2tiH0lM5NRyMvPIbcatKJrjNJ42c8FDUmKcnyaIa0qEZ6LhFe3VxaEFSDg0Pk/s1600/waffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5B3zuLkWMua3i_pNyGnfNsGUQjjithyphenhyphenQ2VXPAH1CcCMVVmyqIBjpI5fPQZcJixoptYt749cQEiPIWA2tiH0lM5NRyMvPIbcatKJrjNJ42c8FDUmKcnyaIa0qEZ6LhFe3VxaEFSDg0Pk/s320/waffle.jpg" width="320" /></a></div>It smells like bread baking when they are cooking.<br />
This is definitely the new waffle of the house.Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com1tag:blogger.com,1999:blog-803671417539992190.post-86049654091206677202011-01-20T18:43:00.000-08:002011-01-20T18:43:57.505-08:00Masala ChaiI've loved chai tea for years. I used to get the cartons of concentrate and make it at home or order it at a coffee shop. Our first morning in Mumbai at breakfast I asked for coffee and Mark asked for tea. My coffee wasn't very good so I took a sip of his tea and proclaimed "oh it's chai!" and I was hooked. He loved it too and every morning we drank at least three cups. It was very creamy, probably made with whole milk.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLd83YWl_Xwo4jrlL3A-xeJZ2LppnF3o5AyfDu6jfIJocN9mRDBWO8Abefw99qkPpwxxtKITjQsrF1EE2I0kAyI6o0vyQ1ixeHRKqi5VNXeB1BmhhwD1ipRHv7Klug7MDPyZqzno4ZOg/s1600/firstbreakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLd83YWl_Xwo4jrlL3A-xeJZ2LppnF3o5AyfDu6jfIJocN9mRDBWO8Abefw99qkPpwxxtKITjQsrF1EE2I0kAyI6o0vyQ1ixeHRKqi5VNXeB1BmhhwD1ipRHv7Klug7MDPyZqzno4ZOg/s320/firstbreakfast.jpg" width="320" /></a></div>A typical breakfast in Mumbai: a boiled egg, spiced potatoes, bread, fruit and the fabulous tea.<br />
I went to the grocery store in India to try and figure out how to make it like they do. I have a recipe from my yoga teacher here but it was quite complicated.<br />
I bought a couple of beautiful boxes of tea in Mumbai. One says masala chai on it and the other one is darjeeling.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZswmfxuG10LhtluB-HO4zdnDLTg6KzL_P0zOHShUoDEqMO-4MBxiiVKkdKt8wqqOXyBZaMFDyTmA3ewUTL9-M7uCxInDD6dLt3AXiu-l0BgK6EjDnCgL1niDQZy8ejZeLl0eN9-4E1B0/s1600/teaboxes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZswmfxuG10LhtluB-HO4zdnDLTg6KzL_P0zOHShUoDEqMO-4MBxiiVKkdKt8wqqOXyBZaMFDyTmA3ewUTL9-M7uCxInDD6dLt3AXiu-l0BgK6EjDnCgL1niDQZy8ejZeLl0eN9-4E1B0/s320/teaboxes.jpg" width="320" /></a></div>I started experimenting right when I got home. The box marked masala chai said to add a teaspoon to boiling water. OK, but no creaminess. Then I used 1/2 milk, 1/2 water and it got closer but not spicy enough. I decided to check in one of our local Indian grocery stores <a href="http://maps.google.com/maps/place?client=safari&rls=en&oe=UTF-8&um=1&ie=UTF-8&q=indian+grocery+charlottesville&fb=1&gl=us&hq=indian+grocery&hnear=Charlottesville,+VA&cid=14820417581380813040">A Taste of India </a>and see what they had available. He told me, to make it you use the regular orange pekoe tea and then add the spices which you can do individually but they had a spice mix all ready to add.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1p6Sh_IyvIJc2eNHA-QQTUK6DRMJ080nVksFDwH_sKDcARmVFB8hgvBYQKJwrB84iEEvxSlUMVtM0I0XZZcIfygRETO2VWpH5-mTMRQnPvXCYSSIk19mdD3e97V8wZXKu-Tr9hmBq91M/s1600/localtea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1p6Sh_IyvIJc2eNHA-QQTUK6DRMJ080nVksFDwH_sKDcARmVFB8hgvBYQKJwrB84iEEvxSlUMVtM0I0XZZcIfygRETO2VWpH5-mTMRQnPvXCYSSIk19mdD3e97V8wZXKu-Tr9hmBq91M/s320/localtea.jpg" width="320" /></a></div>So I think I have it down now. I use 1/2 water and 1/2 milk adding a teaspoon of tea per cup and then a teaspoon of the kamal tea masala per cup and simmer it for about five minutes.<br />
Definitely a taste of India!<br />
(And definitely has caffeine, I had to cut back on my tea consumption to get a good night sleep)Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com0tag:blogger.com,1999:blog-803671417539992190.post-88182464423664969392011-01-13T14:03:00.000-08:002011-01-13T14:28:58.709-08:00Mumbai, IndiaI'm still digesting all that Mumbai is.... what you see, hear, smell, taste and the trials of communication. I think it needs to be processed in a different way than I might normally judge a country and it's people. Overall it was an amazing experience and has altered me in that wonderful way that travel opens your head and heart .<br />
<br />
One of the most interesting things to me was the dabba or tiffin( the container) wallahs. I'd seen the metal containers before at World Market. And now I know their story.<br />
<i> Mumbai's 5000 dabba-wallahs work tirelessly to deliver hot lunches to office workers throughout the city.</i><br />
<i><br />
</i><br />
<i>Lunch boxes are picked up each day from homes and restaurants and carried on heads, bicycles and trains, and taken to a centralized sorting station. A sophisticated system of numbers and colors is then used to determine where every lunch must end up. More than 200,000 meals are delivered in Mumbai in this way- always on time come monsoon or searing heat.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDRbUsePiBegmHCA4tmz6iDiOxRdT-IitJ6-TylTjxaNQ0gvRfcMR31PYPpAr8LKuZsZhHfQdFh8bIt-ZylxH1uL-R2czG8GZd63t2YJzMUt3wFLIQaXkxWNd3EF7ZEkhAQ8gMNnT-d4/s1600/dabba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDRbUsePiBegmHCA4tmz6iDiOxRdT-IitJ6-TylTjxaNQ0gvRfcMR31PYPpAr8LKuZsZhHfQdFh8bIt-ZylxH1uL-R2czG8GZd63t2YJzMUt3wFLIQaXkxWNd3EF7ZEkhAQ8gMNnT-d4/s320/dabba.jpg" width="320" /></a></div><i>The same intricate supply-chain system has been used for centuries and dabba-wallahs are known to take immense pride in their work. On average only one mistake is made every six million deliveries. </i>Impressive!<br />
We brought home a three stack dabba for packing lunch sometimes.<br />
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<span class="Apple-style-span" style="font-size: x-small;">footnote-dabba-wallah info from Lonely Planet guide book on India</span>Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com1tag:blogger.com,1999:blog-803671417539992190.post-87390544284659592082010-12-29T15:58:00.000-08:002010-12-29T15:58:52.556-08:00Holiday FeastingLest you think, my dear and faithful readers, that I only report on my picture perfect successes in cooking.<br />
I've had some amusing (after the fact) kitchen challenges this holiday season.<br />
I bought some nice cornish game hens on sale and thought it would be a lovely dinner for the night I finally had everyone back under one roof. I found a recipe for some <a href="http://www.oprah.com/food/Cornish-Game-Hens-with-Wild-Rice-and-Mushroom-Stuffing">wild rice with mushroom stuffing</a> for the game hens and started in on making the stuffing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0F8fdPUaRAp7AE4S0AybW6eGIH46Uyi3HbGF7yyP6p7BYHdFEL5IU-2w2AGWny3yslZIkGE2zDcIFtwPKsY0RNQRAxHWHKktkncvnqrsh6lDuUip3LB_S5bCiy7rn7Iao8eUCF0CqxI/s1600/wildrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0F8fdPUaRAp7AE4S0AybW6eGIH46Uyi3HbGF7yyP6p7BYHdFEL5IU-2w2AGWny3yslZIkGE2zDcIFtwPKsY0RNQRAxHWHKktkncvnqrsh6lDuUip3LB_S5bCiy7rn7Iao8eUCF0CqxI/s320/wildrice.jpg" width="320" /></a></div><br />
When I went to get the games hens washed and ready I found I had mistakenly put them in the freezer instead of the refrigerator! After I got over how mad I was at myself, I started the rounds of defrosting them in the microwave. I needed a lot of patience. It finally worked and then I used my convection oven so they ended up cooking up nicely. Whew!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4toUP8Zp-35IzckFc5OtasiuE2C4gJMnEhaMZ_VxejlhFEDQ-J3rXDicXRx4CQaAmZuPGH1ivmqvgC-8rVIgJ8v-iKwvdLnFMFQwR4654CF-7VVprBqnbxU2L653iPESPQVd2Mv7mGJs/s1600/stuffedhens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4toUP8Zp-35IzckFc5OtasiuE2C4gJMnEhaMZ_VxejlhFEDQ-J3rXDicXRx4CQaAmZuPGH1ivmqvgC-8rVIgJ8v-iKwvdLnFMFQwR4654CF-7VVprBqnbxU2L653iPESPQVd2Mv7mGJs/s320/stuffedhens.jpg" width="320" /></a></div>Then came Christmas Eve. I decided to make this wonderful looking <a href="http://www.oprah.com/food/Coconut-Cake-with-Fluffy-Icing">coconut cake with fluffy icing</a>.<br />
First I made the lemon curd filling. It needed to refrigerate for a couple of hours, which I did...<br />
But when I went to put the layers together, the lemon curd wasn't firm enough so it dripped off of the cake layers and the layers started sliding off of each other. Nothing some wooden skewers coulded help!<br />
I frosted around the skewers and the cake tasted good. However the recipe left off some ingredients in the frosting too. It needs a cup of sugar and 1t. vanilla.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gSZINF0OisfrWQyqfDm9XSCwiFROrvDDwxU2Q3VDxOrOS_ZKlQ6wjX_huhOwgux6C9GTDdJZNnTHUVAz6FV-T5ENgia3oPqv9Mf97k2UhOYk-sEpvuoLQ5rZ6r6MAYX4kRq1H-sf2zI/s1600/cococake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gSZINF0OisfrWQyqfDm9XSCwiFROrvDDwxU2Q3VDxOrOS_ZKlQ6wjX_huhOwgux6C9GTDdJZNnTHUVAz6FV-T5ENgia3oPqv9Mf97k2UhOYk-sEpvuoLQ5rZ6r6MAYX4kRq1H-sf2zI/s320/cococake.jpg" width="320" /></a></div>I renamed it 'The Snowball Cake' and when I make it again I will refrigerate the lemon curd overnight.<br />
Not to be out done, my dad used the handy dandy skewers to hold our Christmas Eve lamb together too!<br />
We had some hardy laughs, but ate very well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMrmTlRItteqxLltROWps1Vc7cmpGWt3iaKumH1_QZTLl50dmDEXjzl8Ivw51Fx8rgdb3Ky-PH6hBNCS8fespmMuoKmUYyNaDUzL6cfJly1yl2SdJ1t-mdpizO6gmxcNiapkO-dsaveo/s1600/lamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMrmTlRItteqxLltROWps1Vc7cmpGWt3iaKumH1_QZTLl50dmDEXjzl8Ivw51Fx8rgdb3Ky-PH6hBNCS8fespmMuoKmUYyNaDUzL6cfJly1yl2SdJ1t-mdpizO6gmxcNiapkO-dsaveo/s320/lamb.jpg" width="320" /></a></div>Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com1tag:blogger.com,1999:blog-803671417539992190.post-69381283021696925222010-12-23T06:53:00.000-08:002010-12-24T09:23:10.767-08:00More Food GiftsI finally finished my food basket gifts for family. Including some pistachio, berry and chocolate biscotti.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Fi8ALfjMWxRb4xEi89Mtu_HuzjNq6gbhXPa5jq5_IFrCyuYNQth9QKfACuSjQOls8GthbBZfm_Ozt7xMF1X4ibOpEw-cSv4qoR5Y_WWTO90VQ7hE4QLbcFLqnEnXhyphenhyphenTYAvKu9yQJo-I/s1600/biscotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Fi8ALfjMWxRb4xEi89Mtu_HuzjNq6gbhXPa5jq5_IFrCyuYNQth9QKfACuSjQOls8GthbBZfm_Ozt7xMF1X4ibOpEw-cSv4qoR5Y_WWTO90VQ7hE4QLbcFLqnEnXhyphenhyphenTYAvKu9yQJo-I/s320/biscotti.jpg" width="320" /></a></div><div class="" style="clear: both; text-align: center;">And granola.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwXuyZF9t-B6_h5W52zrowalW_osmlxawnrYCeJe1TpTNmyESLWtO3_rv0x8Bw65DcahSHHNaR8EoVXi5uhzs-HTgofMoN6cr73Im1nNpcN8219CwUKuAg0rQjPXFAlJe3rw_tSXXcwQ/s1600/granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwXuyZF9t-B6_h5W52zrowalW_osmlxawnrYCeJe1TpTNmyESLWtO3_rv0x8Bw65DcahSHHNaR8EoVXi5uhzs-HTgofMoN6cr73Im1nNpcN8219CwUKuAg0rQjPXFAlJe3rw_tSXXcwQ/s320/granola.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">New this year, is this dry chimichurri rub.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZLE1td9RtgYUyqaV9_uK8127blaSEMW-jGbbi4QWdeQwa1d795JDHkKP7pryUjVcRWyeB65w9CSoBiPv4MLRPF6euQjeLLTCOBQRZhBM3whsnMLq2MoZ3DLmcJ9brojb7R50DeWs7vE/s1600/chimichurri+rub.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZLE1td9RtgYUyqaV9_uK8127blaSEMW-jGbbi4QWdeQwa1d795JDHkKP7pryUjVcRWyeB65w9CSoBiPv4MLRPF6euQjeLLTCOBQRZhBM3whsnMLq2MoZ3DLmcJ9brojb7R50DeWs7vE/s320/chimichurri+rub.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">We have an annual neighborhood holiday progressive dinner. We hosted cocktails this year so I served champagne cocktails with a splash of the <a href="http://afoodjourney.blogspot.com/2010/12/holiday-food-gifts.html">cranberry orange vodka</a>, garnished with the vodka soaked cranberries.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoPqxfHjISOzx5shda8JYj-pzMg0452ZnMweBdUgt6jYl4yygZiFITTc6VzjPNoTl3qQo_oWBHGsmS9oanIZ5Z3Mz3-IYMDxZj9_hO6Ktn-F4X_gSUNHb8tvHfXOg5nkMVmDeAaKoJLk/s1600/drinks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoPqxfHjISOzx5shda8JYj-pzMg0452ZnMweBdUgt6jYl4yygZiFITTc6VzjPNoTl3qQo_oWBHGsmS9oanIZ5Z3Mz3-IYMDxZj9_hO6Ktn-F4X_gSUNHb8tvHfXOg5nkMVmDeAaKoJLk/s320/drinks.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">For a non alcoholic choice and for the children I love to make punch. I started making punch years ago when I inherited this lovely punch bowl from my grandmother. Punch seems a bit retro these days.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxatHDqwjFCaS5QqzYfcOU6SpKNlok3e00yzLT57DmIQbMBGdGVrPFwELTAwsxJXMglFczh6twx7XFu0gDm-_0EtAotqpZdzXr5JehBvsWULPhB4LRNfp-Zfb7J7B-53gBHdILaS6Wl-g/s1600/newpunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxatHDqwjFCaS5QqzYfcOU6SpKNlok3e00yzLT57DmIQbMBGdGVrPFwELTAwsxJXMglFczh6twx7XFu0gDm-_0EtAotqpZdzXr5JehBvsWULPhB4LRNfp-Zfb7J7B-53gBHdILaS6Wl-g/s320/newpunch.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">I make this with a bottle of cranberry juice, a big can of pineapple juice, 2 cups of ginger ale, 2 cups of seltzer. And it's nice to make a pretty ice block to keep it cold.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span id="goog_776181741"></span><span id="goog_776181742"></span></div>Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com0tag:blogger.com,1999:blog-803671417539992190.post-57280462143479858082010-12-17T13:35:00.000-08:002010-12-17T13:35:52.921-08:00Holiday Food Gifts<div class="separator" style="clear: both; text-align: center;">I've been hard at work on my holiday food gifts.</div><div class="separator" style="clear: both; text-align: center;"> This year's liquor is <a href="http://www.foodnetwork.com/recipes/michael-chiarello/cranberry-orange-vodka-recipe/index.html">cranberry orange vodka</a> from Michael Chiarello.</div><div class="separator" style="clear: both; text-align: center;">You start with cranberries, sugar, and vanilla, heating them for about 6 minutes until they start to get juicy.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZxglCfobvai3b8UgJCBURCn2Se6B3jpYlnT5XKSkYrpH9OJhiJlW7DfFv3gA7NZZ5pB57-x7cuud_whYmWq4nnjsULjvq49nAcxI-gMDtUu2C6wJ4gEhgAeazYY6vmGNLqRAjBcbXV8/s1600/cranberriesinpot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZxglCfobvai3b8UgJCBURCn2Se6B3jpYlnT5XKSkYrpH9OJhiJlW7DfFv3gA7NZZ5pB57-x7cuud_whYmWq4nnjsULjvq49nAcxI-gMDtUu2C6wJ4gEhgAeazYY6vmGNLqRAjBcbXV8/s320/cranberriesinpot.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">After they cool, put them in a jar with orange peels and cover with vodka.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-Szukyc_p6fsyrSN68wvaKor4ft5sasHLaETLzNGsNvtYN0EUokYA3eOtoGXcPI17a8OMGEUBaxDwdUIyqe_l5BfTivQ9CDBTkVM9nhk9qb7w4kSmAClkfvf3diPERK6Ml0ZqRn-N90/s1600/berriesinjar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-Szukyc_p6fsyrSN68wvaKor4ft5sasHLaETLzNGsNvtYN0EUokYA3eOtoGXcPI17a8OMGEUBaxDwdUIyqe_l5BfTivQ9CDBTkVM9nhk9qb7w4kSmAClkfvf3diPERK6Ml0ZqRn-N90/s320/berriesinjar.jpg" width="320" /></a></div><div class="" style="clear: both; text-align: center;">Let it sit covered in a cool place (my basement fits the bill) for about one week.</div><div class="" style="clear: both; text-align: center;">Then strain into bottles. This is soooooo much easier than my lemoncello endeavor last year. Zesting all of those lemons about killed me.</div><div class="" style="clear: both; text-align: center;">Besides looking beautiful it's delicious. I already served it for a gathering, putting an ounce or two in a champagne flute, filling it with champagne or prosecco and garnishing with the vodka soaked cranberries. So festive!!</div><div class="separator" style="clear: both; text-align: center;">It can also be served with tonic.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhryAZsboIjnSwEQuu9EkBpczCqz0NzkSSBtUxQBwJhJSfTSXkxm9bmTD5UTJluf69T2ak0wOVzVKV9kvtnmHBZgoTD-LEhtUSa1M0-70my5d810aq1ACbIeItOLU_zevpA2XhzJD9bXio/s1600/DSCN0948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhryAZsboIjnSwEQuu9EkBpczCqz0NzkSSBtUxQBwJhJSfTSXkxm9bmTD5UTJluf69T2ak0wOVzVKV9kvtnmHBZgoTD-LEhtUSa1M0-70my5d810aq1ACbIeItOLU_zevpA2XhzJD9bXio/s320/DSCN0948.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSuwrlS-dHa-UPK3OjJCMg91NUMDRlD_kiEulKlS8vANis-nxDSLiUyI9gLIH5ukoeLs4X33ng7XQoqlGaTmX9RBqDSQxKNQaBqXwiGbbyeUOY7-Gz31kBrRkgRdjiZPom3o8GT5WdGA/s1600/DSCN0950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSuwrlS-dHa-UPK3OjJCMg91NUMDRlD_kiEulKlS8vANis-nxDSLiUyI9gLIH5ukoeLs4X33ng7XQoqlGaTmX9RBqDSQxKNQaBqXwiGbbyeUOY7-Gz31kBrRkgRdjiZPom3o8GT5WdGA/s320/DSCN0950.jpg" width="240" /></a></div>This is a curry lentil soup in a jar.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAm4jjHN07Oa5wfAOc6lrF_CBZKB27vlZKlbVbH367cdVGF6dFRz236xNBr2PSqhmF1nICb82Zz34mkhj-DMuD9t32OTGSBzz0rMqT00eVk4nJANaSoXKcrLS7qfePJ0ncSjCccIE6O64/s1600/DSCN0951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAm4jjHN07Oa5wfAOc6lrF_CBZKB27vlZKlbVbH367cdVGF6dFRz236xNBr2PSqhmF1nICb82Zz34mkhj-DMuD9t32OTGSBzz0rMqT00eVk4nJANaSoXKcrLS7qfePJ0ncSjCccIE6O64/s320/DSCN0951.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">And as usual, there are my jam's from summer canning.</div><div class="separator" style="clear: both; text-align: center;">This year I made balsamic strawberry jam, strawberry syrup, and raspberry jam.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com0tag:blogger.com,1999:blog-803671417539992190.post-63566818868974616252010-12-15T12:13:00.000-08:002010-12-15T12:13:04.721-08:00Food StorageI am loving my new food storage system. I've always just had a set of plastic/tupperware type containers. Over the past year I started picking up different glass storage containers from Marshalls or Tuesday Morning. I even have a few from antique stores with the glass top, like my grandmothers used. Then I saw a set advertised at Big Lots by Anchor Hocking. For $20 you can get a 20 piece set.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-EMOuyN5pTQ_HQay84AbZBkz3gleYIGLscOCrm4PaIfZ7fn-5kRGbuuuhAU20JI6-khE4NeprZFqEZ0NQF4g6pLNcJev2NRCMKHhArj4J9h-f4kz07V76usg7xvtsW2LB3Az3KsvIp4/s1600/glass+cont..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-EMOuyN5pTQ_HQay84AbZBkz3gleYIGLscOCrm4PaIfZ7fn-5kRGbuuuhAU20JI6-khE4NeprZFqEZ0NQF4g6pLNcJev2NRCMKHhArj4J9h-f4kz07V76usg7xvtsW2LB3Az3KsvIp4/s320/glass+cont..jpg" width="320" /></a></div>You can freeze them or put them in the oven. We use them for leftovers all of the time and they heat up food perfectly in the microwave, and they are not plastic! (Just the tops are). They stack nicely in the refrigerator too.<br />
I'm so crazy about them I'm even giving a set for Christmas. (Hope you're not reading this Dad!)Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com0tag:blogger.com,1999:blog-803671417539992190.post-44904944554189128612010-11-30T18:16:00.000-08:002010-11-30T18:16:49.895-08:00Turkey Talk<div class="separator" style="clear: both; text-align: center;">Turkey terminology has changed. When I went to buy our turkey this year, I saw the abundance of fresh turkeys. That used to be all of the frozen turkeys. They seemed quite hard (frozen) so I asked the butcher if they were previously frozen. He said they keep them at temperatures down to 32º but were considered fresh, never frozen. Then I noticed the butterballs and store brands were injected with the solutions just like the frozen ones used to be. It seems like they've just changed the wording on them since more customers want "fresh" birds. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfrHT716-hZZbZ1OTmhy7EkV47edDj2K5oBugYx39ORH6tRMt0ejq8YOKreoaNn-VgnRMe3VEX_3YWu5dOGupaRkZUNooeYRc6HkNj6XFCnKAq0TyQPClhFFxLgexOtkcC9Fk0X4Tsf8/s1600/turkeyinbag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfrHT716-hZZbZ1OTmhy7EkV47edDj2K5oBugYx39ORH6tRMt0ejq8YOKreoaNn-VgnRMe3VEX_3YWu5dOGupaRkZUNooeYRc6HkNj6XFCnKAq0TyQPClhFFxLgexOtkcC9Fk0X4Tsf8/s320/turkeyinbag.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">I explained I wanted to brine my bird so I didn't want one already injected with some solution.</div><div class="separator" style="clear: both; text-align: center;">I finally found this beautiful 20 lb. <a href="http://www.bellandevans.com/">Bell & Evans</a> bird, on sale.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfrHT716-hZZbZ1OTmhy7EkV47edDj2K5oBugYx39ORH6tRMt0ejq8YOKreoaNn-VgnRMe3VEX_3YWu5dOGupaRkZUNooeYRc6HkNj6XFCnKAq0TyQPClhFFxLgexOtkcC9Fk0X4Tsf8/s1600/turkeyinbag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUIVsNol8r62WdPx21hdbhF0wX0xbyZ3csf_lbZYQU8l_NyIq722jVfWmTR0MNLHmpAKrMAmhSiAlMOX-8OEOSHqAPY8Mur6vckbE5nPbEI9xsTU339W1x61VvYoyNafekIaP7FxOj_Q/s1600/turkeyinbrine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUIVsNol8r62WdPx21hdbhF0wX0xbyZ3csf_lbZYQU8l_NyIq722jVfWmTR0MNLHmpAKrMAmhSiAlMOX-8OEOSHqAPY8Mur6vckbE5nPbEI9xsTU339W1x61VvYoyNafekIaP7FxOj_Q/s320/turkeyinbrine.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">For brining this year, it fit so nicely in my canning pot. I used a premixed brining solution from <a href="http://www.worldmarket.com/home/index.jsp">World Market</a>, covered it with water and brined it for 24 hours.</div><div class="separator" style="clear: both; text-align: center;">Once it was rinsed really well and roasted for 4 hours, she was a beauty. I think one of the moistest turkey's I've ever cooked.</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/AVvXsEhPmc3TFUZXCYwIhVchY4VO2K8ZEjNMr_tQpEu7-_czzaSxvYIhn_pY7yzn7whYqz0U2N6mEG-twgQk3_6q3lhx6O6nhQC21Gl9l0b1E2GVfWjN33l-raAm9UcAJtJisbwWr1uyNayrQxI/s1600/turkeydone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPmc3TFUZXCYwIhVchY4VO2K8ZEjNMr_tQpEu7-_czzaSxvYIhn_pY7yzn7whYqz0U2N6mEG-twgQk3_6q3lhx6O6nhQC21Gl9l0b1E2GVfWjN33l-raAm9UcAJtJisbwWr1uyNayrQxI/s320/turkeydone.jpg" width="320" /></a></div>Happy Turkey Day!Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com0tag:blogger.com,1999:blog-803671417539992190.post-11343015720217564352010-11-19T07:53:00.000-08:002010-11-19T07:53:45.365-08:00IndianI made Mark an Indian feast for his birthday.<br />
We started with Mangopolitans, using mango vodka(2oz.), regular vodka (1oz.), mango nectar or puree (2T.) and fresh lime juice (2T.).<br />
For starters I made the <a href="http://afoodjourney.blogspot.com/2010/02/samosas.html">Samosas</a> I blogged about in Feb.<br />
Then the <a href="http://www.food.com/recipe/ruth-reichl-shrimp-curry-382769">curry shrimp</a> I've been making for years and he loves. It's such a good recipe I got from one of <a href="http://www.ruthreichl.com/">Ruth Reichl's</a> books. It can easily be doubled and you can adjust the heat depending the kind of curry powder you use.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJIoCwJei7P_xqTSSu6mPCmYJ26ikqha6vpzgrsmQs6pomXFK0itNMf989vYcMn7uml_QrEz2Xa2wMsH1jkEhsovHbnsCISco77hoUCty3pmEmYzFFuOCOsmnpb2Wss_yafYDxpHbdC4/s1600/spices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJIoCwJei7P_xqTSSu6mPCmYJ26ikqha6vpzgrsmQs6pomXFK0itNMf989vYcMn7uml_QrEz2Xa2wMsH1jkEhsovHbnsCISco77hoUCty3pmEmYzFFuOCOsmnpb2Wss_yafYDxpHbdC4/s320/spices.jpg" width="320" /></a></div> Then I tried a vegetable dish from southern India I learned at my friend Kumud's cooking class.<br />
You can use any variety of vegetables so I used butternut squash, potatoes, green beans and peas.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdSQSgAlfU1-oOB9I8SSkyQKphB28aYSNzU_gmxJTHBNeB-J7HUdcWl86ru4KH2CIuEPu6fN7WxtQKTUI7v03MGYBkF6HOjgWrpFH_a03hyphenhyphenGE2ZEDXM57JccnalfPtmI1b4XBcxpK6L0/s1600/Avial.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdSQSgAlfU1-oOB9I8SSkyQKphB28aYSNzU_gmxJTHBNeB-J7HUdcWl86ru4KH2CIuEPu6fN7WxtQKTUI7v03MGYBkF6HOjgWrpFH_a03hyphenhyphenGE2ZEDXM57JccnalfPtmI1b4XBcxpK6L0/s320/Avial.jpg" width="320" /></a></div>A recipe for <a href="http://www.indiaexpress.com/cooking//avial.html">Avial</a>.<br />
I also made basmati rice, but not the way the Indian cookbooks and rice packages suggest. They boil the basmati rice in lots of water like pasta and then drain it, steam it and fluff it. I cooked it the regular way with no time for failure in the rice department.<br />
A really great addition to the meal and my favorite new thing was this green chutney.<br />
I don't have a picture but here's the recipe. Great to dip the naan in.<br />
<u>Green Chutney</u><br />
1 tsp. cumin seeds<br />
1/2 cup fresh mint<br />
1/2 cup fresh cilantro<br />
1-2 hot green chilis (serrano)<br />
2 cloves garlic<br />
4-6 Tbsp. water<br />
1tsp. salt<br />
1-2 Tbsp. lemon juice<br />
10 cashews<br />
Blend all of the above in a blender until ground to a smooth paste.<br />
<br />
For dessert I made <a href="http://leitesculinaria.com/4384/recipes-toasted-coconut-ice-cream.html">toasted coconut icecream</a> and <a href="http://www.seasaltwithfood.com/2009/08/mango-sorbet.html">mango sorbet</a>. They were served with <a href="http://www.indiaexpress.com/cooking//avial.html">ginger cookies</a>.<br />
I was too busy to take many pictures but it was a really fun meal so I hope I've inspired you to put on some bollywood music and get your curry cooking going!<br />
<span id="goog_86454983"></span><span id="goog_86454984"></span>Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com1tag:blogger.com,1999:blog-803671417539992190.post-5043845634434037712010-11-10T09:40:00.000-08:002010-11-10T09:40:35.083-08:00Whole Wheat Chocolate Chip Cookie?I know it sounds contradictory but hear me out. I was checking in on some of the food blogs I follow, which have links towards the bottom of my page. One of them is Molly Wizenburg's blog <a href="http://orangette.blogspot.com/">Orangette</a>.<br />
Her book 'A Homemade Life' is a fun read too. Anyway her latest entry is about this whole wheat chocolate chip recipe. I wasn't that intrigued until she mentioned that they taste a bit like digestive biscuits. I've had quite a thing for digestive biscuits for years. I keep them in my car so when I'm driving home and am so hungry I start looking around for kid snack droppings, I can take the edge off with a not so sweet biscuit. So because of that comparison I was compelled to give them a try. I used <a href="http://www.kingarthurflour.com/flours/white-whole-wheat-flour.html">White Whole Wheat Flour</a> like she recommended. I think regular whole wheat would make them quite dense.<br />
They are yummy! (And do I dare say "good for you too!")<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSLkmE9t6DZaB-hCDqW6TfSXU7rZgobTC6ZPc4lI8BXqrTd_6XzXVxBW17K0NuQDZihaclNCSPY3Pu686q62wIjHARomJ6qgYhy0Q05XqRjEVtXpHWgWvBmQLOjXyUIxyo-qKjUvKua8/s1600/chocchip+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSLkmE9t6DZaB-hCDqW6TfSXU7rZgobTC6ZPc4lI8BXqrTd_6XzXVxBW17K0NuQDZihaclNCSPY3Pu686q62wIjHARomJ6qgYhy0Q05XqRjEVtXpHWgWvBmQLOjXyUIxyo-qKjUvKua8/s320/chocchip+cookies.jpg" width="240" /></a></div>Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com1tag:blogger.com,1999:blog-803671417539992190.post-35436946972523263532010-10-27T10:46:00.000-07:002010-10-27T10:46:02.845-07:00Apple SeasonWe eat a lot of apples in our house, so apple season makes me very happy. There are a lot of wonderful orchards near where we live in <a href="http://www.charlottesville.org/">Charlottesville</a> to buy local apples and even pick your own. There's <a href="http://www.cartermountainorchard.com/">Carter Mountain</a>, <a href="http://www.drumhellersorchard.com/">Drumheller's Orchard</a>, <a href="http://www.chilespeachorchard.com/">Chile's Orchard</a> and many more. My mom brought me some wonderful apples from <a href="http://www.flippin-seaman.com/">Flippin-Seaman Inc</a>, so I made some applesauce. I forgot how wonderful it is and just how quick and easy it is to make. I don't have a food mill so I peeled and cored them first.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHDoilkttuyA2CFZLBIl5xb3ocLkg5mXv0FtgGZTWDH50MtRDj0CKl8y6pQRNAPyHs4twcFN92jG5Pl-cDFBoT8akym_NkuVRdrSitC3v0fbUXvcF-hkR6ZGDxRMxRjBDYEDN71emu-s/s1600/applesauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHDoilkttuyA2CFZLBIl5xb3ocLkg5mXv0FtgGZTWDH50MtRDj0CKl8y6pQRNAPyHs4twcFN92jG5Pl-cDFBoT8akym_NkuVRdrSitC3v0fbUXvcF-hkR6ZGDxRMxRjBDYEDN71emu-s/s320/applesauce.jpg" width="320" /></a></div>After they cooked down I mashed them with my potato masher and then hit them with the immersion blender briefly. Add what ever spices you like. I put cinnamon, ginger, cloves and a little brown sugar and lemon juice. It freezes well too.<br />
So grab some fabulous fall apples and make some amazing applesauce!Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com0tag:blogger.com,1999:blog-803671417539992190.post-59448460588772807152010-10-21T11:46:00.000-07:002010-10-21T11:49:57.046-07:00Hachis ParmentierThis week's recipe from <a href="http://doriegreenspan.com/">Dorie Greenspan's</a> new book is for <a href="http://en.wikipedia.org/wiki/Hachis_Parmentier">hachis parmentier.</a> It's similar to a British shepards pie. I followed her recipe exactly, which used beef chuck and sausage but in looking around the internet it seems it's commonly made with lamb and other kinds of minced meat.<br />
I assembled the first set of ingredients to cook with the beef.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0HssXh1vNLcaJRTnklHyD3Q0wFBv-ZYE9u7sdrXfR3S1aR568m63gTfHhdBoQbR1tRQKZV8u7LB3isbTdEKd42C5mHbeEaOrROCH93gT9hMxyN7VZjVU-80xm65W7_ocW8G8EbGYBEE/s1600/Hachis+in+pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0HssXh1vNLcaJRTnklHyD3Q0wFBv-ZYE9u7sdrXfR3S1aR568m63gTfHhdBoQbR1tRQKZV8u7LB3isbTdEKd42C5mHbeEaOrROCH93gT9hMxyN7VZjVU-80xm65W7_ocW8G8EbGYBEE/s320/Hachis+in+pot.jpg" width="320" /></a></div>After adding the sausage, that all goes in the baking dish and then it's topped with mashed potatoes, sprinkled with cheese and dotted with butter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioH1eQ0FlaQYuCwyqggsRd6Q76xKmCTE4IirSgCh8id2VDBNZf0NFHGvZIK6QHxy8CZiBsquwc99o6RGXv3DIO6PmIE3VNlJ60aTGo8GTsiicCrmaY2UM1Tzh-1MD1NnSRyQiNYbTpWzk/s1600/hachisbefore+oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioH1eQ0FlaQYuCwyqggsRd6Q76xKmCTE4IirSgCh8id2VDBNZf0NFHGvZIK6QHxy8CZiBsquwc99o6RGXv3DIO6PmIE3VNlJ60aTGo8GTsiicCrmaY2UM1Tzh-1MD1NnSRyQiNYbTpWzk/s320/hachisbefore+oven.jpg" width="320" /></a></div>It bakes for 30 minutes and it's made to be brought right to the table.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1x-D4b9aG46ePV5U9eP5lihdEDGVJvsCJ5RnhqP9MKUdj1OX-a2ILYg3ZXl2OxB1blxGERoX5Q9KS1BzXs9-P93R45lhiHB80oNMVeNM8PBOfpog86o1uf-jw8rGjuaTcxXCfZLj_ws/s1600/hachisdone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1x-D4b9aG46ePV5U9eP5lihdEDGVJvsCJ5RnhqP9MKUdj1OX-a2ILYg3ZXl2OxB1blxGERoX5Q9KS1BzXs9-P93R45lhiHB80oNMVeNM8PBOfpog86o1uf-jw8rGjuaTcxXCfZLj_ws/s320/hachisdone.jpg" width="320" /></a></div>It got two thumbs up from the whole family and really is the ultimate Fall/Winter comfort dish. It tastes like a warm hug.<br />
I can see how easy this would be to make with any kind of left over meat. The recipe is a keeper.<br />
The only down side is the amount of pots needed (one for the beef and broth, one for the sausage, one for boiling the potatoes and then the baking dish. That never seems to deter me though!<br />
<br />
I mentioned my friend the chocolatier (Michele Sanders) recently and then received a box of her amazing chocolates as a gift from someone else. I don't know if you can order them on line yet but I think you can buy them if you visit their beautiful new winery, <a href="http://www.glasshousewinery.com/index.html">Glass House Winery</a> in <a href="http://freeunion.com/">Free Union VA</a>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHsJVjCC97L2UC4Ms1xCPK-1SyX4wwoGaaenj8VQJxFya5d6vLgY9RpiN1mCAP9jBEit1r0iqq3tJ-I3jlHcCzyRwxwVx-re1u_0xZctPn6l3wrCWTGuaVRLfZ0LI4tp3YbtXcGF4T7w/s1600/chocolates.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHsJVjCC97L2UC4Ms1xCPK-1SyX4wwoGaaenj8VQJxFya5d6vLgY9RpiN1mCAP9jBEit1r0iqq3tJ-I3jlHcCzyRwxwVx-re1u_0xZctPn6l3wrCWTGuaVRLfZ0LI4tp3YbtXcGF4T7w/s320/chocolates.jpg" width="320" /></a></div><br />
<span id="goog_134199557"></span><span id="goog_134199558"></span>Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com2tag:blogger.com,1999:blog-803671417539992190.post-24817476219861805312010-10-14T17:34:00.000-07:002010-10-14T17:34:04.222-07:00Vietnamese Spicy Chicken Noodle SoupWeek two for me with <a href="http://www.frenchfridayswithdorie.com/">French Fridays with Dorie.</a> The assignment, Spicy Vietnamese Chicken Noodle Soup. It was much easier than I imagined, but I did take a short cut. Since I already had some ground spices on hand, I used them instead of the whole spice or seeds. For instance, the recipe called for two points of a star anise, coriander seeds, and white peppercorns. I had ground anise, ground coriander and ground white pepper so I used that instead. Shown here with my fish sauce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFyWV7Mrh8rOszkykJHhEZ85qpwDulj1tN9kY658ZwVGFjqIBGaKo_qkdBRbThz3bbrBp5XQNpzDprCRO60rywbYLLtx3ZgQ5bEAQxkbzD6c6WzFM0GedGbw5-I8R9odA_xgD1Ye4TzY/s1600/spices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFyWV7Mrh8rOszkykJHhEZ85qpwDulj1tN9kY658ZwVGFjqIBGaKo_qkdBRbThz3bbrBp5XQNpzDprCRO60rywbYLLtx3ZgQ5bEAQxkbzD6c6WzFM0GedGbw5-I8R9odA_xgD1Ye4TzY/s320/spices.jpg" width="320" /></a></div><br />
Otherwise very straight forward recipe. Just a yummed up version of chicken noodle soup. Next time I get a cold, I'm making this. I wanted it a little spicier so I put a dab of thai red curry paste in my bowl.<br />
I got my chinese egg noodles and ginger from <a href="http://www.cvilleoriental.com/">C'ville Oriental</a>. Look at how fresh and plump their ginger is.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCl_FMHZrlDW8IjkE1QzFHY90hlXk8H0fQM7lHrxFtAbrzjw9nGpfnjYWaxHe-7OeY_t1QSxGr6tGs2S4N-7C9N5CTPHUDObY2SCaIW-DLYcXOSMDNhCv4Ze3cQaHytx9FWsUOHrPNtJ0/s1600/ginger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCl_FMHZrlDW8IjkE1QzFHY90hlXk8H0fQM7lHrxFtAbrzjw9nGpfnjYWaxHe-7OeY_t1QSxGr6tGs2S4N-7C9N5CTPHUDObY2SCaIW-DLYcXOSMDNhCv4Ze3cQaHytx9FWsUOHrPNtJ0/s320/ginger.jpg" width="320" /></a></div>And if, like me, you're wondering, 'why is Vietnamese soup in a French cookbook'?<br />
Since Vietnam was a French colony years ago, there is still a big influence of Vietnamese food. Lucky French!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw-vPA4Squ6MtE7zA1XCmeX1jnRKf_azQgJdmiyFnOPAU4CbhOf0D1nghcghp696OJWL2QiXxueBUwmlOte52FFCT4LKqsxk0Aw0Hp2gr6SNGFwZOIaZg9j4npKaFYGBwmb0JE1P1_NCE/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw-vPA4Squ6MtE7zA1XCmeX1jnRKf_azQgJdmiyFnOPAU4CbhOf0D1nghcghp696OJWL2QiXxueBUwmlOte52FFCT4LKqsxk0Aw0Hp2gr6SNGFwZOIaZg9j4npKaFYGBwmb0JE1P1_NCE/s320/soup.jpg" width="320" /></a></div>The book again is <a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530/ref=sr_1_1?ie=UTF8&s=books&qid=1287102223&sr=8-1">Around My French Table by Dorie Greenspan.</a>Scotthttp://www.blogger.com/profile/17227531066228930112noreply@blogger.com3