tag:blogger.com,1999:blog-34178128045096026092024-03-13T08:36:15.635-07:00Real Good FoodMy way of eating and cooking is nothing fake. No weird ingredients. Organic and natural, Local. Yummy, real and good!Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-3417812804509602609.post-89255658824284771712010-03-07T09:45:00.000-08:002010-03-07T09:59:55.469-08:00Strawberry Almond French Toast Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_GfKa-xKeKpZBJht4felxfL-Q2uHUEmzQ7af5ubl3wvxlBDyo7whTGUBgwp4t3oAoa1ccgjxGzI4P3MSJWJmQlrIFozg_hqMIgWTc5-h4mbzRzLBv1NB3rtGWvuxBl6Hu1MSKqN-iDs8/s1600-h/IMG_3057.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_GfKa-xKeKpZBJht4felxfL-Q2uHUEmzQ7af5ubl3wvxlBDyo7whTGUBgwp4t3oAoa1ccgjxGzI4P3MSJWJmQlrIFozg_hqMIgWTc5-h4mbzRzLBv1NB3rtGWvuxBl6Hu1MSKqN-iDs8/s320/IMG_3057.JPG" alt="" id="BLOGGER_PHOTO_ID_5445952916711273586" border="0" /></a><br />While searching a healthy French toast recipe, I found one for Blueberry Almond Baked French Toast on a site called <a href="http://www.mrbreakfast.com/">Mr.Breakfast</a>. It was pretty healthy looking, but I made some adaptations to ensure it was low in Weight Watcher points. This is 7 points per serving, and it is a generous portion. It is made with whole wheat grainy bread, delicious maple syrup and crunchy almonds.<br />This is a delicious and filling brunch food!<br /><br /><span style="font-weight: bold;">Strawberry Almond French Toast Casserole</span> adapted from a<a href="http://www.mrbreakfast.com/display.asp?categoryid=4&subcategoryid=6&recipeid=2710"> recipe from Mr. Breakfast.com</a><br /><ul><li>4 slices of whole wheat bread, cut into cubes<br /></li><li> 1 large egg</li><li> 2 large egg whites</li><li>1/2 cup 2% milk</li><li> 1/2 teaspoon vanilla extract</li><li> 1/2 teaspoon ground cinnamon</li><li> 2 Tablespoons pure maple syrup</li><li>1 cup strawberries (frozen or fresh)<br /></li><li> 2 Tablespoons sliced almonds</li><li> 2 teaspoons dark brown sugar </li></ul> Prepare a 8x8 baking pan by spraying the inside with cooking spray.<br /><br />Place the bread in a single layer in the baking pan.<br /><br />In a large bowl, whisk the eggs and egg whites with the milk, vanilla, cinnamon and maple syrup. Pour this mixture over the bread in the pan. Scatter the strawberries evenly over the top and sprinkle with the almonds and brown sugar. Cover with plastic wrap and refrigerate overnight (at least 4 hours).<br /><br />Bake for about 30 minutes in an oven preheated to 350 degrees.<br /><br />To keep it healthy, serve with some applesauce instead of butter and maple syrup.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfZ8Plmtc4WQ7vO_YRaALHoFwjwqGg2bZhBfd97AH3WEe4CnG8UkvY3UF4aHViEpgo_pvBHTgBLoHSc270viAYSpWVISK5_6pciInQ9kvBlDofVsLb-KjYUKBVvSzxrXK2oRcHG00txvr/s1600-h/IMG_3060.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfZ8Plmtc4WQ7vO_YRaALHoFwjwqGg2bZhBfd97AH3WEe4CnG8UkvY3UF4aHViEpgo_pvBHTgBLoHSc270viAYSpWVISK5_6pciInQ9kvBlDofVsLb-KjYUKBVvSzxrXK2oRcHG00txvr/s320/IMG_3060.JPG" alt="" id="BLOGGER_PHOTO_ID_5445952918640093250" border="0" /></a>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com1tag:blogger.com,1999:blog-3417812804509602609.post-15435958523588432342010-03-06T17:21:00.000-08:002010-03-06T17:26:48.396-08:00Blogging Fail and Weight WatchersI fail in blogging. I haven't blogged since August, and it is now March. When I came back from San Franisco school started. I had a new school, a new grade, grad class, etc and I just couldn't get back into blogging.<br />Since January I have been going to Weight Watchers meetings. I have been losing weight and I feel really great! I still love to cook, I am just trying to do it healthier now.<br />I am going to try to blog more about my healthy recipes starting tomorrow. I am making a baked french toast casserole so stay tuned...Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com0tag:blogger.com,1999:blog-3417812804509602609.post-23812566365171049272009-08-19T21:00:00.000-07:002009-08-19T21:34:26.044-07:00Eating in and Around San Francisco Day 3 Half Moon Bay<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJ9NTPhFELj98snCsvwhi2IQt8NZYcLJOw1dezqQ2-WT3VF04LobyKCc_ZycYV5DdhIXpiBjIGigkFRRdirHVqpGBGP8l7m03_yEJlr-VgVYTz_xJkhkP0saDKOqMFOAhbyfQ5nzsEdyy/s1600-h/IMG_2600.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJ9NTPhFELj98snCsvwhi2IQt8NZYcLJOw1dezqQ2-WT3VF04LobyKCc_ZycYV5DdhIXpiBjIGigkFRRdirHVqpGBGP8l7m03_yEJlr-VgVYTz_xJkhkP0saDKOqMFOAhbyfQ5nzsEdyy/s320/IMG_2600.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371899051978536562" /></a><br /><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">Yesterday we drove down the Pacific Coast. We saw the ocean, some surfers, and thick blankets of fog rolling off of the hills. </span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxq2vcuEuMCXGJ1j-COvAlAa-OQ-IPpciyK1hVH8RQ-ggsYxnk-tx-AjRc9Oq-QvNYWrL1Wv66Qobo8qOCeE875IPD4hmow79_Ix1IO_gCveuAqCinvyvfri0PjUAUYcy9NCWfI2ccMHJ2/s1600-h/IMG_2601.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxq2vcuEuMCXGJ1j-COvAlAa-OQ-IPpciyK1hVH8RQ-ggsYxnk-tx-AjRc9Oq-QvNYWrL1Wv66Qobo8qOCeE875IPD4hmow79_Ix1IO_gCveuAqCinvyvfri0PjUAUYcy9NCWfI2ccMHJ2/s320/IMG_2601.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371899058394660114" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">It was beautiful! Then we ate some beautiful food. In a coastal town called Half Moon Bay we walked around the shops (I bought an apron and matching oven mitt at a cute kitchen shop called </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Toque Blanche) </span></span><span class="Apple-style-span" style="font-size:medium;">Then we ate dinner at </span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:medium;">Pasta Moon</span></span><span class="Apple-style-span" style="font-size:medium;">.<br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">We started dinner with an antipasta of lightly battered romano beans, parmesan cheese on top, that we dipped in a light lemon aioli. This was a fantastic dish. Not heavy or greasy, and the aioli was very good and complimented the beans.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3UNpgySnloDvBtUtjXKQ6jCtme6eDzGwLaZ1IJ7jV4PnRoFPoREzJXiR9ZX5EUbnsOohDuRI7WUihWa-gDkcJsgPFyCnn5DdLUryGsYEDK06CH-lCcdZp9L76VRbZEA1cVWHkqRrr9vJ/s1600-h/IMG_2603.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG3UNpgySnloDvBtUtjXKQ6jCtme6eDzGwLaZ1IJ7jV4PnRoFPoREzJXiR9ZX5EUbnsOohDuRI7WUihWa-gDkcJsgPFyCnn5DdLUryGsYEDK06CH-lCcdZp9L76VRbZEA1cVWHkqRrr9vJ/s320/IMG_2603.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371892779637026402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span" style="font-size:medium;">Then I had a sweet corn soup. I liked the one from the CIA better, it had a much purer flavor. This soup was enjoyable, but had more going on. It had some vinegar in it which I am not sure I liked. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_g01YJGubb7xHWXxdIrHP0gNimEEv0MYL7pRBTBq-34yJs4fyouePlF9uMVZgVpvTRUm9RYTiZsszJovlgN_cJqwW1tZEJPG3Ewdt1CZy8eM5MRaYDZSsi00_3v0mIKGWwd8AFGjSYGfI/s1600-h/IMG_2607.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_g01YJGubb7xHWXxdIrHP0gNimEEv0MYL7pRBTBq-34yJs4fyouePlF9uMVZgVpvTRUm9RYTiZsszJovlgN_cJqwW1tZEJPG3Ewdt1CZy8eM5MRaYDZSsi00_3v0mIKGWwd8AFGjSYGfI/s320/IMG_2607.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371892772250304098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span" style="font-size:medium;">I should have ordered the fava and pea salad instead.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfysnk5zAwxULTndFyPDzjbEBoHNlaNblo7XPIlmN6-lA5-XdB284J6BOnlqEOsTm8sXHYcKy5Oi1I_niM0WCSPCYDGUIQx4ntRsyaAej4gUEypGVEtHyFliL_747kjycH35jlIMgi2ML_/s1600-h/IMG_2608.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfysnk5zAwxULTndFyPDzjbEBoHNlaNblo7XPIlmN6-lA5-XdB284J6BOnlqEOsTm8sXHYcKy5Oi1I_niM0WCSPCYDGUIQx4ntRsyaAej4gUEypGVEtHyFliL_747kjycH35jlIMgi2ML_/s320/IMG_2608.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371892762359225154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span" style="font-size:medium;">It had mint and cheese, and was very light and fresh tasting. A great summer salad.</span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:medium;">For my entree I had </span><span class="Apple-style-span" style="color: rgb(51, 51, 51); -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><strong><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-weight: normal;">Tagliatelle Jumbo Prawns, </span></span></strong><span class="Apple-style-span" style="font-size:medium;">Sweet Corn, Roasted Red Peppers, Garlic, Speck, Lemon, Parmesan, Cilantro</span></span><span class="Apple-style-span" style="font-size:medium;">. This was good, but I think it needed a flavor boost. I still enjoyed it. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghT8WkCbLFuS2d62Rfg-CqWUxYShP2sL-SKBodBOeF02eeRRDQIN6xiTlScw1SES1BXO-LdKq63Hk_LrQ_PmXrIBoGs6z8COjaqNC4aICDcjeY9oJTZWmPCL7-kcRSON723Vffgv24LnE/s1600-h/IMG_2609.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghT8WkCbLFuS2d62Rfg-CqWUxYShP2sL-SKBodBOeF02eeRRDQIN6xiTlScw1SES1BXO-LdKq63Hk_LrQ_PmXrIBoGs6z8COjaqNC4aICDcjeY9oJTZWmPCL7-kcRSON723Vffgv24LnE/s320/IMG_2609.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371891394654763490" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="color: rgb(0, 0, 238);"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNF5BOOKpZUpGaJC1WcJD4j6pQP9bIHiOKnbg8dhX3OERk6X1FlvngBfqVar7wRNU0z9shuxPpx6njfF3ULGpRzxss6AqdrtGyPTDb3zzur4WHw1cBfqzQXJlrXEagZ2c-nsgNl1buKiju/s1600-h/IMG_2610.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNF5BOOKpZUpGaJC1WcJD4j6pQP9bIHiOKnbg8dhX3OERk6X1FlvngBfqVar7wRNU0z9shuxPpx6njfF3ULGpRzxss6AqdrtGyPTDb3zzur4WHw1cBfqzQXJlrXEagZ2c-nsgNl1buKiju/s320/IMG_2610.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371891407148116162" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></span></span></span><span class="Apple-style-span" style="font-size:medium;">Jake had </span><span class="Apple-style-span" style="color: rgb(51, 51, 51); -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><strong><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-weight: normal;">Linguine Rare Pan Seared Ahi Tuna, </span></span></strong><span class="Apple-style-span" style="font-size:medium;">Garlic, Capers, Oil, Cured Olives, Red Pepper Flakes, Anchovy</span><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; "><span class="Apple-style-span" style="font-size:medium;">. This pasta a great punch of flavor.<span class="Apple-style-span" style="color: rgb(51, 51, 51); -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "> </span></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">Also, the bread was made in house and they had two varieties served with oil and vinegar that I could not stop eating! We also had an Italian wine that we all really enjoyed. What I liked about their wine list is that they have a description and tasting notes for each wine. So if you are not familiar with the nuances of different Italian wines (like me) then you can read the notes and make an informed decision. I picked our table's wine based on the fact that it had a good Wine Spectator rating and an intriguing description. We all liked it, and I wish more restaurants would include these descriptions. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">For dessert I had a Meyer lemon parfait.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3iuivHCy0UAzcMYZwNJOtkSFLawoDHVW1lqzEDnR8l6uPg6NOm19EGgNXB_V4mj2ErPT-uqzMxeGMeQikI6l5nAxJQHN6hUDDndfF7j8lHW_cfdcDJALXy6Xrg1UNt0HE4t-TVVQWd2x/s1600-h/IMG_2612.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3iuivHCy0UAzcMYZwNJOtkSFLawoDHVW1lqzEDnR8l6uPg6NOm19EGgNXB_V4mj2ErPT-uqzMxeGMeQikI6l5nAxJQHN6hUDDndfF7j8lHW_cfdcDJALXy6Xrg1UNt0HE4t-TVVQWd2x/s320/IMG_2612.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371891381894161714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a><span class="Apple-style-span" style="font-size:medium;">A little too sweet for me, but a good lemon flavor. Jake had an affogato, which is espresso poured over vanilla gelato.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_ndPuhBQRzw5CjTQFESCOwEo2gS2Xv_VV9FO7uAraQQZqnyIx9kTMZKOtTLLl6cr9Q4PhJ1eTeRO7hts4Q2y1RDJFmOPjIeKLx8zHt6-AmEYJi8wMIoTO7IQrYAcQuJU8AATVIDHD4Fp/s1600-h/IMG_2613.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_ndPuhBQRzw5CjTQFESCOwEo2gS2Xv_VV9FO7uAraQQZqnyIx9kTMZKOtTLLl6cr9Q4PhJ1eTeRO7hts4Q2y1RDJFmOPjIeKLx8zHt6-AmEYJi8wMIoTO7IQrYAcQuJU8AATVIDHD4Fp/s320/IMG_2613.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371891376665439858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span" style="font-size:medium;">I should have listened to Jake's aunt and uncle when they told us how amazing the butterscotch pudding is there. I thought, how great could butterscotch pudding be? Well since they insisted I taste it (several times) I understood that it can be amazing.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaFDkYYVyS7gomcWMPzb1Bey9ghTOImqStLiwGTtEsz0G9Cj35UnIgyYR57x7bNDMi3I2ReKEhqC9K5lktCowjOG5DRZZPjHjdc7Y5y7qWxGAEn-0wvzF8Y6U1W6BsttLCwpT89ozXabj/s1600-h/IMG_2614.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaFDkYYVyS7gomcWMPzb1Bey9ghTOImqStLiwGTtEsz0G9Cj35UnIgyYR57x7bNDMi3I2ReKEhqC9K5lktCowjOG5DRZZPjHjdc7Y5y7qWxGAEn-0wvzF8Y6U1W6BsttLCwpT89ozXabj/s320/IMG_2614.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371891365474707026" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><span class="Apple-style-span" style="font-size:medium;">Unlike this photo, which is blurry. What can I say, I was excited to eat dessert! It was thick, and such a great butterscotch flavor. Totally unlike artificially flavored pudding. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:medium;">Overall a great experience. I would recommend the romano beans, a salad, the tuna, and the butterscotch pudding for an amazing meal!</span></div>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com3tag:blogger.com,1999:blog-3417812804509602609.post-35270566302139913232009-08-18T08:16:00.001-07:002009-08-18T21:57:46.963-07:00Eating in and Around San Francisco Day 2 Napa and Sonoma<div style="text-align: center;"><br /></div>Today our adventure in California continues. We drove to Napa Valley, bordered by mountains on both sides. It has the advantage of having the bay on the southern border, so at night we wet, cool air rushes right through the valley and helps cool the air down and give moisture to the vines. We toured Mondavi's winery. <div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXleczDUze_GDPAcQ71Et2X0G_fXRgof2k26PMczjyPp7Zq_JOe77AraMloyeAo41DMQ90VVFGCd3gK20worO8CCJfiWse3-5TmfhxLY2Q7LHWSxFWu5mEtI-2X8ghvLMUmaeFJIz0b9i/s1600-h/IMG_2483.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXleczDUze_GDPAcQ71Et2X0G_fXRgof2k26PMczjyPp7Zq_JOe77AraMloyeAo41DMQ90VVFGCd3gK20worO8CCJfiWse3-5TmfhxLY2Q7LHWSxFWu5mEtI-2X8ghvLMUmaeFJIz0b9i/s320/IMG_2483.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371530319352192706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">These are cabernet sauvignon grapes.</div><div style="text-align: center;">We learned a lot! We got to taste the grape varietals right off of the vine.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKnX4gDjYcM-yTDixiReujbBV5tI_36wVLvEWwp4dZ03I1Eu0XzDJwWreXte3iOKmT4-JebaN6QU2Cq8H8Nowm0jDesIu2AGCI3e7S5MxrnoTXnQ3f5aGsBMkSpApVyPCcmW426CjByut/s1600-h/IMG_2485.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKnX4gDjYcM-yTDixiReujbBV5tI_36wVLvEWwp4dZ03I1Eu0XzDJwWreXte3iOKmT4-JebaN6QU2Cq8H8Nowm0jDesIu2AGCI3e7S5MxrnoTXnQ3f5aGsBMkSpApVyPCcmW426CjByut/s320/IMG_2485.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371531229647308946" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a></div><div style="text-align: center;"> We saw the barrels of wine aging. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1j2fvsrRB6CAVX-4mQ2q5dN9b7P_rY9VxXUXsPy5xU_RtJsJ67LzpDN5wsP-_Qp3g5l6SlrSlWPxvj8qkL4Lafyk8rfqhz_sXxpvjRtytnTFpZHq76KczFND1-FPO76Z9ehwR_5if7SW/s1600-h/IMG_2492.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1j2fvsrRB6CAVX-4mQ2q5dN9b7P_rY9VxXUXsPy5xU_RtJsJ67LzpDN5wsP-_Qp3g5l6SlrSlWPxvj8qkL4Lafyk8rfqhz_sXxpvjRtytnTFpZHq76KczFND1-FPO76Z9ehwR_5if7SW/s320/IMG_2492.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371530328055069106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpt-zcj_gcM-eblxGUdBTuSQ0NVIJuNvcaSz3FL5Qf98VHWwTJBDLOEYTdbr2AfJUvZYuKSVEeuAL30A-CLlFWbl9s0qhAfYCu998XuycKZjg9yjE_q5eFi4NhOzypQ-P308nI6OHDYb2q/s1600-h/IMG_2501.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpt-zcj_gcM-eblxGUdBTuSQ0NVIJuNvcaSz3FL5Qf98VHWwTJBDLOEYTdbr2AfJUvZYuKSVEeuAL30A-CLlFWbl9s0qhAfYCu998XuycKZjg9yjE_q5eFi4NhOzypQ-P308nI6OHDYb2q/s320/IMG_2501.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371531208721381202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a></div><div>We then got to taste three wines. We tasted their 2007 CHX Napa Valley Chardonnay. It was very good. It had notes of vanilla cream, pears, and key lime pie. ( I got that off the tasting notes, to be honest. My palate isn't that refined!) Then we tasted a 2007 Napa Valley Fume Blanc. I liked this one a lot, it had citrus and floral notes and a nice mouth feel. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXtiyjQomEczKrHHSDDxE2KWQzTBb_t0GlDtgzR9NxO06UaRpRKDIf3v7hXeamVd0PCECdCZ-cCcT99stU1UiRb2sVLJ6cUj51VHWXT5q79rfCoQ6pu2J66yw_ix7QmcfPh3__KISa0rot/s1600-h/IMG_2505.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXtiyjQomEczKrHHSDDxE2KWQzTBb_t0GlDtgzR9NxO06UaRpRKDIf3v7hXeamVd0PCECdCZ-cCcT99stU1UiRb2sVLJ6cUj51VHWXT5q79rfCoQ6pu2J66yw_ix7QmcfPh3__KISa0rot/s320/IMG_2505.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371530334134246530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div>The third one was a Cabernet Sauvignon, which I learned is the most grown grape varietal on the Mondovi estate. This was a 2007 Carneros Cab, a little pricier and it was nice to taste but not my favorite. (Very tannic). We bought a Pinot Noir there that isn't available in Pennsylvania, and are excited to try it!</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmZf_t06dYqBNq_bd7XNxwynv7M0Ws2x29teESpzU2ekkVZTcG3pbPoXEwLu7Wzr8PQ3qDcaEy4-UCTIAdgWLk2Cp-LKDqOavfIh3Ds8O-HYpwE-x2wRlqU2DtT8zMU5wkyPkB9lU6wJR/s1600-h/IMG_2503.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmZf_t06dYqBNq_bd7XNxwynv7M0Ws2x29teESpzU2ekkVZTcG3pbPoXEwLu7Wzr8PQ3qDcaEy4-UCTIAdgWLk2Cp-LKDqOavfIh3Ds8O-HYpwE-x2wRlqU2DtT8zMU5wkyPkB9lU6wJR/s320/IMG_2503.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371531214635383714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><div>For lunch we went to the CIA-the Napa Valley branch of the Culinary Institute of America. We sat at the counter of a round open kitchen.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQthS_F8NBN1H_cjvh81m0Wb5EIABoFdOcAAS6PYWktqquG2J1nonG4EvTTnNq7YGmP4EwsloLD2VZorqV0WUpw6TAV6xuM2PeiuKi1qXMPNWvAuJQeH_z-FMDl0pNdOkeTD9cEActBGw/s1600-h/IMG_2508.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQthS_F8NBN1H_cjvh81m0Wb5EIABoFdOcAAS6PYWktqquG2J1nonG4EvTTnNq7YGmP4EwsloLD2VZorqV0WUpw6TAV6xuM2PeiuKi1qXMPNWvAuJQeH_z-FMDl0pNdOkeTD9cEActBGw/s320/IMG_2508.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371532945099794738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">It was a great view.</div><div style="text-align: center;"><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitldRTQy0o5zi8KStdK7EohnI6VQOvlAyTws0cEs2aVMrDvAzcapa4QHphyQI9Ncu-u3oCh4KIGOYWZDI7r6X7Mjq4g7fHTJ2VnUeU6UvyeW63x9mvvmVmqkdX5s6GsbrHmdIaGdF4QNXh/s1600-h/IMG_2514.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitldRTQy0o5zi8KStdK7EohnI6VQOvlAyTws0cEs2aVMrDvAzcapa4QHphyQI9Ncu-u3oCh4KIGOYWZDI7r6X7Mjq4g7fHTJ2VnUeU6UvyeW63x9mvvmVmqkdX5s6GsbrHmdIaGdF4QNXh/s320/IMG_2514.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371531239821994098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">Sweet white corn soup with basil oil. I had this as a first course. It had a lovely, pure fresh corn flavor and was absolutely fantastic.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKM3FhjCaT2DXRomtVsJkbV3E_M3hM1mVlX9KO9QWjjnEns3qZOUDjE7HkfhD4dRjqAObxgwYBJbqi_rgXcbvuWJNFhRgdXPQnt-VWDdo-wcjgMXyAYDP9cZMJlw8kB97ex_2Mx9NdkM_/s1600-h/IMG_2515.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKM3FhjCaT2DXRomtVsJkbV3E_M3hM1mVlX9KO9QWjjnEns3qZOUDjE7HkfhD4dRjqAObxgwYBJbqi_rgXcbvuWJNFhRgdXPQnt-VWDdo-wcjgMXyAYDP9cZMJlw8kB97ex_2Mx9NdkM_/s320/IMG_2515.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371531246787790434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">Jake's first course; Burrata- Creamy fresh mozzarella, local heirloom tomatoes, olive relish. The creamy cheese went well with the tomatoes and olives.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvL3sALAOpMoFlSdib8UoMPZXsUVTkZMRKrPau1PtZfG9PF9EfqGmYBeUe4cpIfzHMmqsKbg9EcYG0ualp7ia-xGMKdL8fIDTFCtDh4sMTLkXb7jIUtmVPs-HfphTWvYRCQ73rMFDqkhi/s1600-h/IMG_2517.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvL3sALAOpMoFlSdib8UoMPZXsUVTkZMRKrPau1PtZfG9PF9EfqGmYBeUe4cpIfzHMmqsKbg9EcYG0ualp7ia-xGMKdL8fIDTFCtDh4sMTLkXb7jIUtmVPs-HfphTWvYRCQ73rMFDqkhi/s320/IMG_2517.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371532282440089250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">Watermelon and watercress salad with ricotta salata, pine nuts, and lime vinaigrette. The cheese in this dish was fantastic.</div><div style="text-align: center;"><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DVTQ92iOyxsv9ltoL-6OHJy5_Lcq8u7hyD1oJwyBGsu9rpmCP5LGaf1WVUyt1x5Y40mu5RElajlZ9peehhC5ZZL1X1aPZk5nw65JWYwOaVf4KBNkf8V6yQQCGKvvtJK4BzqXQEOYe4N5/s1600-h/IMG_2519.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DVTQ92iOyxsv9ltoL-6OHJy5_Lcq8u7hyD1oJwyBGsu9rpmCP5LGaf1WVUyt1x5Y40mu5RElajlZ9peehhC5ZZL1X1aPZk5nw65JWYwOaVf4KBNkf8V6yQQCGKvvtJK4BzqXQEOYe4N5/s320/IMG_2519.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371532289519608098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div>Spinach and Ricotta Gnocchi with baby zucchini, patty pan squash, romano beans, cherry tomatoes, with yellow tomato au jus. I don't even like plain zucchini and summer squash that much and this was delicious! They made the gnocchi by putting the dough into long cylindrical tubes, steaming them, and then cutting off pieces and pan frying them. We got to figure this out by watching them cook.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbZ73mkL642rn61qLA2pzAgmlpBBzI9AjqwFeyca0Xd8m2oFXy-9Vi2bmHtbJ9Q0hjrUSTK60GyZHz5Ra8hyJOXUYfgn6zyZC7GaN_fHuai17JmW2hbOtRRL0E9Z7R4zNi3aAF_1epPtv/s1600-h/IMG_2520.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbZ73mkL642rn61qLA2pzAgmlpBBzI9AjqwFeyca0Xd8m2oFXy-9Vi2bmHtbJ9Q0hjrUSTK60GyZHz5Ra8hyJOXUYfgn6zyZC7GaN_fHuai17JmW2hbOtRRL0E9Z7R4zNi3aAF_1epPtv/s320/IMG_2520.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371532304765258786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">Here I am with some of the CIA chefs!</div><div><br /></div><div>We had dinner at a restaurant in Sonoma called "The Girl and the Fig" Unfortunately, my camera battery died so no food pictures. But it is a charming restaurant, with delicious olives and a nice variety of cheese, both local and from France.</div></div>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com0tag:blogger.com,1999:blog-3417812804509602609.post-67294393813121623182009-08-18T08:03:00.000-07:002009-08-18T22:00:50.818-07:00Eating in and Around San Francisco Day 1<div style="text-align: left;">My husband and I are on a week long vacation in San Francisco! We are lucky to have his aunt and uncle showing us around and taking us to some great places to eat! I am excited to eat my way through the various cuisines here. As much as possible, I will be chronicling what we eat here on this blog.<br /></div><div style="text-align: left;"><br /></div><div>On our first day, we drove to see the redwood trees in Muir Woods. What an experience! After that we had dinner at a Mexican restaurant in Tiburon called <span class="Apple-style-span" style="font-style: italic;">Guaymas</span>.</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOmaAP6VYqu54zHcE1-ZBTAmFNyVDInbsliyC8QXL6Lm2iu6sjFTTnFb9SCk0TX_tYRiXQX7zImblhGBLzD6VkCxVnp5bmX1gh5VRC4CQoxJkVjpkKnw4L0djvyDPpPtdRjd3HPC11n54j/s1600-h/IMG_2427.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOmaAP6VYqu54zHcE1-ZBTAmFNyVDInbsliyC8QXL6Lm2iu6sjFTTnFb9SCk0TX_tYRiXQX7zImblhGBLzD6VkCxVnp5bmX1gh5VRC4CQoxJkVjpkKnw4L0djvyDPpPtdRjd3HPC11n54j/s320/IMG_2427.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371526142739607906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw54QqnzqQxCqcHfWO4aUqCGhHE5Xnkun5IzmDc1gXn18fUt3AaCQIt2SmrjqhzXvQmR072dxoiedQc9brVq7D7OZM8IzUDiF2Nu9cfl2JqgvmW4k5qDrQ86psCcozzobTMHuFqWxNEWhM/s1600-h/IMG_2413.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw54QqnzqQxCqcHfWO4aUqCGhHE5Xnkun5IzmDc1gXn18fUt3AaCQIt2SmrjqhzXvQmR072dxoiedQc9brVq7D7OZM8IzUDiF2Nu9cfl2JqgvmW4k5qDrQ86psCcozzobTMHuFqWxNEWhM/s320/IMG_2413.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371524637299632450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">The entrance and bar of Guaymas.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8Aaq_f4UYazsPe9lGVdiHezleL4RpNdamqdl5SRbNTATzUDWzbRcfTVakniiwp-TI4HnaaFz-hQFG1XYfvGgJ0SHa3J_O2pKZFta2htJW22ZBNXNfaspXRiMHFoeIAgL2i5oBIqm2pmZ/s1600-h/IMG_2414.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8Aaq_f4UYazsPe9lGVdiHezleL4RpNdamqdl5SRbNTATzUDWzbRcfTVakniiwp-TI4HnaaFz-hQFG1XYfvGgJ0SHa3J_O2pKZFta2htJW22ZBNXNfaspXRiMHFoeIAgL2i5oBIqm2pmZ/s320/IMG_2414.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371524643431317954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2nZozsu1ZqsipLXkVtMANfqNQ4BfRbM7jR0kSjCaoO2a6wBPF8j-92mZceACHflxWAomAsPc7JYx1oSHoVzNB9HMNPPUTrqj4oYnD3cEXchz6x3cTtP5UKt-Pdyjt1fxQwkt-lK1CEmC/s1600-h/IMG_2420.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2nZozsu1ZqsipLXkVtMANfqNQ4BfRbM7jR0kSjCaoO2a6wBPF8j-92mZceACHflxWAomAsPc7JYx1oSHoVzNB9HMNPPUTrqj4oYnD3cEXchz6x3cTtP5UKt-Pdyjt1fxQwkt-lK1CEmC/s320/IMG_2420.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371524662282158850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div>Here is my entree- three different kinds of tamales. A chicken one (kind of dry, not my favorite) a pork one (which was tasty) and one with plantains and cactus, which had a different type of corn filling. It didn't taste like masa harina, but it had actual pieces of corn and tasted sweet. The chips and salsa here were great. </div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6dF6UNbno9K3TV4PMVK4t3zQRyDwsZoVnfJCLmAsQFIIVaO0os1_BroNTxZZocRedf8WLI20zGaXSS4PD7UsmTcrZhuI_i6xGM_BPfqR9JxI5pXHCsTNsErM4FeCknwVA6JutRV0jzg1/s1600-h/IMG_2417.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6dF6UNbno9K3TV4PMVK4t3zQRyDwsZoVnfJCLmAsQFIIVaO0os1_BroNTxZZocRedf8WLI20zGaXSS4PD7UsmTcrZhuI_i6xGM_BPfqR9JxI5pXHCsTNsErM4FeCknwVA6JutRV0jzg1/s320/IMG_2417.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371524651742094530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">The salsa had a good roasted flavor. </div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UHvzSWUqtEOLeQ59qoLJsNYBUgqtppz43lhImkw1UTxnC2FLDGO_j003lut-s1nJrQws0gBytCjanepmHH7e283qrKa0EaSOr5uJhWhN_0JsqZgokNnEt-UdufM9MWyE1Rf6xmBs-4PY/s1600-h/IMG_2421.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UHvzSWUqtEOLeQ59qoLJsNYBUgqtppz43lhImkw1UTxnC2FLDGO_j003lut-s1nJrQws0gBytCjanepmHH7e283qrKa0EaSOr5uJhWhN_0JsqZgokNnEt-UdufM9MWyE1Rf6xmBs-4PY/s320/IMG_2421.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371524672910521298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">Jake's ensalata con pollo with cactus and a jalepeno dressing.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7QbKYCM20HI6aciWZ4W2WtFQ7eMvNEgSTGdUjEeKbpRMFOt7ptXyAOppd0u4bnHCkBAIXxmSyIEYzmxqosT8mMDLxkxf-Njw25gdJb6KO8YZJ-q1W5fwe7twwIDMKlLFyolbMuZvY1RB/s1600-h/IMG_2422.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7QbKYCM20HI6aciWZ4W2WtFQ7eMvNEgSTGdUjEeKbpRMFOt7ptXyAOppd0u4bnHCkBAIXxmSyIEYzmxqosT8mMDLxkxf-Njw25gdJb6KO8YZJ-q1W5fwe7twwIDMKlLFyolbMuZvY1RB/s320/IMG_2422.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371526123379900898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">The view from our table. The land you can see is Angel Island.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWCCsP3hAKQ3LsZkb4miwCThfGXLi_1wRmC3hCGkpLuJpy_5kMLKnczy7TFIezzTu8amFjJOuoRxP0prtvZ1hbnLvCsPjnB75J7lMmE3C6_L2wSAtSE8Kqa-bwsNhL_-fVzaVXvgKxElC/s1600-h/IMG_2423.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWCCsP3hAKQ3LsZkb4miwCThfGXLi_1wRmC3hCGkpLuJpy_5kMLKnczy7TFIezzTu8amFjJOuoRxP0prtvZ1hbnLvCsPjnB75J7lMmE3C6_L2wSAtSE8Kqa-bwsNhL_-fVzaVXvgKxElC/s320/IMG_2423.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371526135204181106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">Making sopes at the restaurant.</div><div style="text-align: center;"><br /></div><div>For dessert we stopped at Cavallo Point Lodge. It is a hotel now but used to be housing for soldiers. Here is the outside.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBYs6KwuduliW4vFTiFSg1rMhdbXz-oIITWVjzRzAsmEPJhKavwJ6xTbRcDpXZlYnYGMIvncbx-Z9lpSj43zpGLpaa97uLCZu6uYkQ6NMl8WsVN7igLECA11Qw0XUo6BiFQ-xAzFg1ORG/s1600-h/IMG_2458.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBYs6KwuduliW4vFTiFSg1rMhdbXz-oIITWVjzRzAsmEPJhKavwJ6xTbRcDpXZlYnYGMIvncbx-Z9lpSj43zpGLpaa97uLCZu6uYkQ6NMl8WsVN7igLECA11Qw0XUo6BiFQ-xAzFg1ORG/s320/IMG_2458.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371527476376669250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87lofI7SZofJNSvhVJFUva67bI0Vwy_Ro9XNvnsYAz_lNGTM1XvvhUYi_1geS3TIC1mBnOBbBW5_p7KQx9bhUb30oxPNKtNmh5Z9ie5kAhsisva0LtMaCdO-3Iw1PIiD4qbw8RNWP_zGQ/s1600-h/IMG_2457.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87lofI7SZofJNSvhVJFUva67bI0Vwy_Ro9XNvnsYAz_lNGTM1XvvhUYi_1geS3TIC1mBnOBbBW5_p7KQx9bhUb30oxPNKtNmh5Z9ie5kAhsisva0LtMaCdO-3Iw1PIiD4qbw8RNWP_zGQ/s320/IMG_2457.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371528572173957506" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">As you can see, it is very close to the Golden Gate Bridge! Great location.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">There is a restaurant there, and a bar called Farley Bar that we sat in. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EOj-ErAZZWg269g3Mgevd_AE8vakRJsnjJFMv6ZBEslWTkm_hos8g0BKOAJbl4AuCRVxB4nIEkkimQz_9DVANAE1PPa7UA7XyPsA6mpqKdcTFqxhAQDh6s65LyWI9b59yb9uI1eABsQD/s1600-h/IMG_2456.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EOj-ErAZZWg269g3Mgevd_AE8vakRJsnjJFMv6ZBEslWTkm_hos8g0BKOAJbl4AuCRVxB4nIEkkimQz_9DVANAE1PPa7UA7XyPsA6mpqKdcTFqxhAQDh6s65LyWI9b59yb9uI1eABsQD/s320/IMG_2456.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371527460997673394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a></div><div>We ordered three different desserts, coffee and I had a prosecco. Here are the desserts.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iPuNDaYGH_rr64PBwGO-b0MEH-QZVaVRpMhY2slmtypjEeq2_Zj-_l0LqQE3BCc9GsZE22lXSHM36LRuw29VgiVXSeVco3W4nCBe7VctuYJc2T3rhIGXUY_89t5SoeHEq-vWwyj2wCu1/s1600-h/IMG_2449.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9iPuNDaYGH_rr64PBwGO-b0MEH-QZVaVRpMhY2slmtypjEeq2_Zj-_l0LqQE3BCc9GsZE22lXSHM36LRuw29VgiVXSeVco3W4nCBe7VctuYJc2T3rhIGXUY_89t5SoeHEq-vWwyj2wCu1/s320/IMG_2449.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371527426137155922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div>A "Brown Cow" which is a rootbeer cake with a marshmellow custard on top, with sassafras ice cream. This was one of the best ice creams I have ever tasted.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3EApBjgTTbZqzxGZLc99B9YrTG9MEuP9GNFdsMX1H8bKDCl1iblnsfqn4R9k88FqgJ2QGt_xWxf1DNJ7refa2H_PFfcQrnCq84Wuzd6c6OV3KTGlgek3G-1aaeZ7zqBheQWNftY83cBJP/s1600-h/IMG_2452.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3EApBjgTTbZqzxGZLc99B9YrTG9MEuP9GNFdsMX1H8bKDCl1iblnsfqn4R9k88FqgJ2QGt_xWxf1DNJ7refa2H_PFfcQrnCq84Wuzd6c6OV3KTGlgek3G-1aaeZ7zqBheQWNftY83cBJP/s320/IMG_2452.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371527446411984434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a></div><div>Strawberries and Champagne, actually had three different versions on the theme. A Mcevoy olive oil pound cake with strawberries, a buttermilk panna cotta with pistachios and strawberries, and strawberry sorbet with a champagne granita. All amazing.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrme2puldTut73jMe-SaHxqvaVTyc2l8FfqyTF8BPfw5gcxx6R3cJbwdlwN3kf4B8TPouRXVrI-CpTZ_7G4V8ExevwcvRaoMyHKD4V46TCs7rCqQMBUSsKvjtkBMeLnPs9zCzFeRDqf1c8/s1600-h/IMG_2450.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrme2puldTut73jMe-SaHxqvaVTyc2l8FfqyTF8BPfw5gcxx6R3cJbwdlwN3kf4B8TPouRXVrI-CpTZ_7G4V8ExevwcvRaoMyHKD4V46TCs7rCqQMBUSsKvjtkBMeLnPs9zCzFeRDqf1c8/s320/IMG_2450.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371527436911004274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div>Malt Chocolate Macaroon. A chocolate lager mousse, with malt chocolate ice cream. A bit too rich for me. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCU7duct_t-Ai1lR-6l7vioXWIf6ZesYvL16CStDhH_xMaNWp0vfFugb0AYY1aOy7aYYARONvINvYChM-ba_zxKozP6ofcCw5ZkSowUml-or1HPVpBIwnC8ZTE-_4-J0ZSwrBf9OaKJXS/s1600-h/IMG_2446.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCU7duct_t-Ai1lR-6l7vioXWIf6ZesYvL16CStDhH_xMaNWp0vfFugb0AYY1aOy7aYYARONvINvYChM-ba_zxKozP6ofcCw5ZkSowUml-or1HPVpBIwnC8ZTE-_4-J0ZSwrBf9OaKJXS/s320/IMG_2446.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371526162571596098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;">The expresso and sugar cubes. </div><div style="text-align: center;"><br /></div><div style="text-align: left;">A lovely spot to relax, and the regular bar food looked amazing as well. Next, wine country trip will be chronicled!</div>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com0tag:blogger.com,1999:blog-3417812804509602609.post-29986525605546656492009-08-09T13:28:00.000-07:002009-08-09T13:58:33.862-07:00Grilled steak skewers and Charred corn salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4RswBUdJtl1CbOSuz5vFpAQRV-Y_DN9robjGlN1GXhGTlU0Da_4jeFaRY2n6mgOamf0kn8QZNqghFoZFEnUMnihVX7Uq1HQoSqUvwxOvCLvFZBrc4Qd0Nag7z_4KVIoXWwOCRfnwNqZw/s1600-h/IMG_2290.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4RswBUdJtl1CbOSuz5vFpAQRV-Y_DN9robjGlN1GXhGTlU0Da_4jeFaRY2n6mgOamf0kn8QZNqghFoZFEnUMnihVX7Uq1HQoSqUvwxOvCLvFZBrc4Qd0Nag7z_4KVIoXWwOCRfnwNqZw/s320/IMG_2290.JPG" alt="" id="BLOGGER_PHOTO_ID_5368070760382138146" border="0" /></a><br />This was one of the best dinners I have made recently. The steak was delicious, tender and flavorful. The salad was excellent also. I used a skirt steak, instead of a flank steak that the recipe called for. I used grass-fed steak, which I think makes a big difference in the texture on the steak.<br /><br />A great summer meal!<br /><br />From <span style="font-style: italic;">Grilling</span> magazine<br /><br />For the steak:<br />1 1/2 lbs beef flank (or skirt) steak, preferably grass fed<br />1 Tbsp each ground cumin and dried oregano<br />1 1/2 tsp each ground coriander, kosher salt and black pepper<br />1/2 tsp garlic powder<br />3 Tbsp fresh lime juice<br />2 Tbsp vegetable oil<br />cherry tomatoes<br /><br />Preheat grill to medium-high heat.<br />Slice steak against the grain into 1/2 inch slices, set aside.<br />Combine cumin, oregano, coriander, salt, pepper, and garlic powder for steak seasoning in a medium bowl. Whisk in lime juice and vegetable oil, and toss with steak strips. Place a cherry tomato on each of eight steak skewers. tread 2 steak strips on each skewer, folding stips accordion style. Spread strips along length of skewer. Place a cherry tomato on end of each skewer.<br />Grill skewers, covered, over direct heat for 3-4 minutes per side.<br /><span style="font-weight: bold;">Charred corn salad</span> Adapted from <span style="font-style: italic;">Grilling </span>magazine<br />Makes 4 servings<br />Time: 20 minutes, (plus 30 minutes soaking time)<br /><br />3 ears fresh sweet corn, shucked<br />3/4 cup halved cherry tomatoes<br />1 avocado, peeled, pitted, and cut into chunks<br />1/4 cup sliced red onion<br />3 Tbsp crumbled goat cheese<br />2 Tbsp lime juice<br />Kosher salt and pepper to taste<br /><br />Dissolve 1/2 cup kosher salt in 2 qts water. Soak corn in water for 30 minutes, remove and pat dry. Grill corn over medium heat, turning often, until kernels begin to blacken, about 10 minutes. Remove corn from grill. When corn is cool enuogh to handle, cut kernels from cob and place them in a bowl. Add tomatoes, avocado, and red onion.<br />Whisk together goat cheese and lime juice in a small bowl; season with salt and pepper. Drizzle goat cheese sauce over corn mixture; toss to combine. Serve with steak skewers.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2OTd3Z1N8s0C01Q3b_ptJ3s3DrnqBfM-gUeiTXuNlvvTxsKPgI8ylTWBPPPPUfXiMUkAyuDGx58BFLdSMoIZ4OHiglP6x7b6F3twC_PeZVsGk7ndw-1HbrLXLsPUTkos9Xo9qOJfa6l_/s1600-h/IMG_2294.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2OTd3Z1N8s0C01Q3b_ptJ3s3DrnqBfM-gUeiTXuNlvvTxsKPgI8ylTWBPPPPUfXiMUkAyuDGx58BFLdSMoIZ4OHiglP6x7b6F3twC_PeZVsGk7ndw-1HbrLXLsPUTkos9Xo9qOJfa6l_/s320/IMG_2294.JPG" alt="" id="BLOGGER_PHOTO_ID_5368070764742440162" border="0" /></a><br />Best meal of the summer so far, I think!!<br /></div>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com2tag:blogger.com,1999:blog-3417812804509602609.post-34432328756440017422009-08-09T12:53:00.000-07:002009-08-09T13:26:15.324-07:00Lemon Ice Cream Sandwiches with Blueberry Swirl<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIv3jHV1jnfL9bsfA2F1nyVFoz0Nr-a73XnP3Hc0x_kaTJh9M5-2NpykuLaP5tdPgjI-TFAOUX-DlxmhDXtoEzEunimyLyqNEhoKNSq9E0ynBmy1J4A8r27vdamrDcH8xfGZcuKPBBNgXg/s1600-h/IMG_2299.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIv3jHV1jnfL9bsfA2F1nyVFoz0Nr-a73XnP3Hc0x_kaTJh9M5-2NpykuLaP5tdPgjI-TFAOUX-DlxmhDXtoEzEunimyLyqNEhoKNSq9E0ynBmy1J4A8r27vdamrDcH8xfGZcuKPBBNgXg/s320/IMG_2299.JPG" alt="" id="BLOGGER_PHOTO_ID_5368062887356018866" border="0" /></a><br />I seem to have a problem. I can't stop buying cooking magazines! I see them in stores, and just have to buy one. This recipe was on the cover of Gourmet magazine this month, and looked too tasty.<br />I made these for a group of friends that came over, and they got eaten up pretty quickly! They are a bit of work, but not too bad. You use already made vanilla ice cream. A great way to use ripe local, blueberries.<br /><span style="font-weight: bold;">For lemon ice cream:</span><br />2 pt all natural vanilla ice cream (I used Breyers)<br />1 Tbsp grated lemon zest<br />2 Tbsp fresh lemon juice<br /><br />Transfer ice cream to a microwave safe bowl and microwave at 30 percent power in 10 second intervals, stirring until softened.<br />Stir in lemon juice and zest. Spread ice cream thinly in a 13-by-9 baking dish and freeze while making compote and sandwich layers.<br /><br /><span style="font-weight: bold;">For blueberry compote:</span><br />2 cups blueberries (10 oz)<br />1/4 cup sugar<br />2 (3-by 2 1/2-inch) strips lemon zest<br />1 Tbsp fresh lemon juice<br />2 tsp cornstarch<br /><br />Cook blueberries, sugar, and zest in a skillet over medium high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.<br />Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute. (Mixture will thicken.)<br />Transfer to a bowl and chill until cold, about 1 hour. Discard lemon zest.<br /><br /><span style="font-weight: bold;">Sandwich layers </span>(Make while blueberry compote chills)<br />1 cup all purpose flour<br />1/2 tsp caking powder<br />1/4 tsp baking soda<br />1/4 tsp salt<br />1 stick unsalted butter, softened<br />3/4 cup packed light brown sugar<br />1 large egg<br />1/2 tsp pure vanilla extract<br />Equipment: 2 (8 inch) square baking pans (2 inches deep), a small off-set spatula)<br /><br />Preheat oven to 375 degrees F with rack in the middle. Butter baking pans and line with foil, leaving a 1-inch overhand on each side, then butter foil.<br />Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer a medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.<br /><br />Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.<br /><br />Dollop tablespoons of blueberry compote all over ice cream, then swirl with a spoon. Spoon all of the ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.<br />Transfer sandwich to a cutting board using overhang. Cut into 8 pieces.Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com0tag:blogger.com,1999:blog-3417812804509602609.post-39457970649079743982009-07-15T11:12:00.000-07:002009-07-15T12:02:45.354-07:00BaguettesI have gotten out of practice of making my own bread lately. But I had a craving for some baguettes to put some fresh summer tomatoes on, and I decided to make my own. I topped it with tomato bruschetta!<br />I almost always make my bread according to the <a href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?ie=UTF8&s=books&qid=1247684243&sr=8-1">Artisan Bread in Five Minutes a Day</a> method, which is very easy.<br /><br /><span style="font-weight: bold;">Baguette</span> (Adopted from recipe by Jeff Hertzberg and Zoe Francois, <a href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=sr_1_1?ie=UTF8&s=books&qid=1247684243&sr=8-1">Artisan Bread in Five Minutes a Day</a>)<br />Makes enough dough for 4 1-lb loaves/baguettes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIGMhcDJcsKrYfZnTGNgsauQNK5Mgokk6DFCeT5KbIEajLhGwRZJBb3-jTCSF-eiiW6-iBWfmcst6-tszq6PkvJq47CRUpk0k8_FkOVI57fpt_0zqfXxVHErKFx0n29KHQ3A5h8vjgSOf/s1600-h/IMG_1702.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIGMhcDJcsKrYfZnTGNgsauQNK5Mgokk6DFCeT5KbIEajLhGwRZJBb3-jTCSF-eiiW6-iBWfmcst6-tszq6PkvJq47CRUpk0k8_FkOVI57fpt_0zqfXxVHErKFx0n29KHQ3A5h8vjgSOf/s320/IMG_1702.JPG" alt="" id="BLOGGER_PHOTO_ID_5358758969202331810" border="0" /></a><br />In a counter-top mixer or large bowl, add three cups slightly warm water, 1 1/2 tablespoons yeast, and 1 1/2 tablespoons kosher salt.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQQTX32tA3c5LNzHki47ZSlZf4cBoz1xhmrZ-UTmowaYO6wyaibWFsVhQlid6ti2yqPQW7VZD0dcnUAPl8iYz33xt4FVqr_wUwpGFBhLCBCyKsL9z36d3ju7clHDLAL24SxmI3X0iL7BH/s1600-h/IMG_1706.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQQTX32tA3c5LNzHki47ZSlZf4cBoz1xhmrZ-UTmowaYO6wyaibWFsVhQlid6ti2yqPQW7VZD0dcnUAPl8iYz33xt4FVqr_wUwpGFBhLCBCyKsL9z36d3ju7clHDLAL24SxmI3X0iL7BH/s320/IMG_1706.JPG" alt="" id="BLOGGER_PHOTO_ID_5358758970924834514" border="0" /></a>Add 6 1/2 cups all purpose flour. Then use your dough hook attachment to mix all the ingredients. You don't have to let it run long at all, just until all the four is mixed in there.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoZ0dbxnmf9xlmVdLOL-WoSWiM65c2YZq1GUGdGOQJqS2Vok-JfwCNyFG5Exr13D5Am9CzmXwm-lQuTsg_JYY2JY2ZPyWCqEvMODaRW-_KlYmmV7xgBJqZSuBf16k5lQxLHYwfKhybusB/s1600-h/IMG_1711.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoZ0dbxnmf9xlmVdLOL-WoSWiM65c2YZq1GUGdGOQJqS2Vok-JfwCNyFG5Exr13D5Am9CzmXwm-lQuTsg_JYY2JY2ZPyWCqEvMODaRW-_KlYmmV7xgBJqZSuBf16k5lQxLHYwfKhybusB/s320/IMG_1711.JPG" alt="" id="BLOGGER_PHOTO_ID_5358761983205765922" border="0" /></a><br />Dump it in a large container with a lid (It is not supposed to be air tight, and mine is so I only latch two sides of the lid on.)<br />Let it sit at room temperature for about 2 hours, until it looks like this.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgOdsYO7QnV-o7nreFdku3XukiZeRuM9xy-DMr1WFU0HA_DmSLgiadvtMhvFBppWjFLQLC29jRoJYJok5Shlxe1c9D1LuurPjhnKnz76YrioxJkVndkoyDJcKvIR7f6k8mNRNXBqSFul4/s1600-h/IMG_1712.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgOdsYO7QnV-o7nreFdku3XukiZeRuM9xy-DMr1WFU0HA_DmSLgiadvtMhvFBppWjFLQLC29jRoJYJok5Shlxe1c9D1LuurPjhnKnz76YrioxJkVndkoyDJcKvIR7f6k8mNRNXBqSFul4/s320/IMG_1712.JPG" alt="" id="BLOGGER_PHOTO_ID_5358758987935228962" border="0" /></a>Then put the lid on and stick it in the fridge for several hours, or overnight is best. (Yes, I still have a sticker on there that came with the container. hehe)<br /><br />Then to make the baguettes I use a baguette pan. It is curved to hold the shape of the bread, and has lots of tiny holes to let the air flow. (It is from Williams Sonoma)<br /><br />The next day I cut off 2 1lb chunks of bread. Shaped the bread, pulling four corners around to make a ball. Then elongate the ball, placed it on a dusted dish towel in the baguette tray, covered it with the ends of the towel and let it rise for 20 minutes.<br /><br />Then I sprayed the tray with non stick cooking spray, and turned the oven onto 450 degrees F. Put the bread back in the tray, and put it in the oven with a broiler pan with one cup of water. (The steam from the water helps with a crisp crust.) Let it bake for about 25 minutes, until it was brown and firm to the touch.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSzenZTi-CxJtYLcBvDabc7QvT_9nwyjjXBshRNu2eXejqfapfqQGHlZjSgx0TjXXvU-eGQQZ517EvEunL14ZPGiONpeuthPurYhl65CkCmr5w9p3z2skKN0rgLyj65gdUsIOfoH5vo_w/s1600-h/IMG_2107.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSzenZTi-CxJtYLcBvDabc7QvT_9nwyjjXBshRNu2eXejqfapfqQGHlZjSgx0TjXXvU-eGQQZ517EvEunL14ZPGiONpeuthPurYhl65CkCmr5w9p3z2skKN0rgLyj65gdUsIOfoH5vo_w/s320/IMG_2107.JPG" alt="" id="BLOGGER_PHOTO_ID_5358758996937285234" border="0" /></a>I feel French eating this.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2sXb0BQGn2rL_jTebO50bj_a7eyWmC5nipMxe_1oWtRqJoM1u7ouwiv7LFEVbtILqkrhAtw3RrFLO9RaHJkTxYRV2_nGIury9vBNzj9spgpujeUdA3s3ZXimOM5cEgjtFfm6Astd-slw/s1600-h/IMG_2108.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2sXb0BQGn2rL_jTebO50bj_a7eyWmC5nipMxe_1oWtRqJoM1u7ouwiv7LFEVbtILqkrhAtw3RrFLO9RaHJkTxYRV2_nGIury9vBNzj9spgpujeUdA3s3ZXimOM5cEgjtFfm6Astd-slw/s320/IMG_2108.JPG" alt="" id="BLOGGER_PHOTO_ID_5358761989604843298" border="0" /></a>The crust wasn't as crisp as I would like, so I am going to work on that for next time. But it was still very good, and very satisfying to make my own bread again!<br /></div>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com2tag:blogger.com,1999:blog-3417812804509602609.post-75810224264180754932009-07-12T17:49:00.000-07:002009-07-14T06:52:04.414-07:00A variety of summer produce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOasOIdbsWcSjZZaTOMvzJdc2CEEEL1FRWP8NAVcWYIljhUzyPlULPmQ-_Sx2SUH5eAjj1ZMpdN_O50kGu3FNW48z7WPCTkjL8PTs05VoMriRZmvV35hxiGVr5gX3jp6m-NHWOtpRYIwx/s1600-h/IMG_2007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOasOIdbsWcSjZZaTOMvzJdc2CEEEL1FRWP8NAVcWYIljhUzyPlULPmQ-_Sx2SUH5eAjj1ZMpdN_O50kGu3FNW48z7WPCTkjL8PTs05VoMriRZmvV35hxiGVr5gX3jp6m-NHWOtpRYIwx/s320/IMG_2007.JPG" alt="" id="BLOGGER_PHOTO_ID_5358312817176277282" border="0" /></a><br /><div style="text-align: center;">Basil from our CSA!<br /></div>Here are some of the random things I have been making with our produce that we picked up on Friday:<br /><br /><span style="font-weight: bold;">Coleslaw</span><br />I made two kinds of coleslaw in the past two days. I just love homemade coleslaw. And whenever I make it for people, there is often someone who says, "Oh, no thanks. I don't like coleslaw." I usually tell them to try it, and everyone who has said that and tried mine, liked mine! I don't think that is a major reflection on my culinary skills, but just the fact that the coleslaw you find in grocery stores is made with gross gross stuff, and the cabbage is all mushy. Fresh coleslaw is the way to go.<br /><span style="font-weight: bold;">Variety #1</span><br />I chopped up purple and regular cabbage, 2 CSA spring onions, grated some CSA carrots, and added some CSA cilantro. For the dressing I whisked a little buttermilk, mayo, dijon, sat and pepper. Then I added a little white wine vinegar as well.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzFqgqUg8busMneea1f5Myf8FUyfw4GgCPvMrq-33QT071GwFxtTqsEmc1VzwXyzT85_1MT940Vf7zJpjQGtJRCoNJnVAXlugf2cfkS_G-O9Q0M3qRyi-WsH-Wf2X7NBTfMHjzftSkiyE/s1600-h/IMG_2110.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzFqgqUg8busMneea1f5Myf8FUyfw4GgCPvMrq-33QT071GwFxtTqsEmc1VzwXyzT85_1MT940Vf7zJpjQGtJRCoNJnVAXlugf2cfkS_G-O9Q0M3qRyi-WsH-Wf2X7NBTfMHjzftSkiyE/s320/IMG_2110.JPG" alt="" id="BLOGGER_PHOTO_ID_5358311728265041394" border="0" /></a><br /><span style="font-weight: bold;">Variety#2</span><br />This was barely coleslaw. I used:<br />A little chopped purple cabbage<br />half a choppedCSA cucumber<br />red onion<br />CSA cilantro<br />a few chopped sungold cherry tomatoes<br />The dressing this time was mayo, dijon, GOAT CHEESE (major yum) and white wine vinegar, salt and pepper. I loved this. It was a snack today.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqL_RgcyCyeDf7a7t6cLeZ0vbAmQo-5COx8LfIwomWcEYa7gg_oCWd7LEjLwtDE5divZbEk_ROorlcDsW9LmAP13CdevIqmjr-6nSe4N1Q8n6XGg1sgMNgihbXWduANUwJjSPXHgMATLd5/s1600-h/IMG_2176.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqL_RgcyCyeDf7a7t6cLeZ0vbAmQo-5COx8LfIwomWcEYa7gg_oCWd7LEjLwtDE5divZbEk_ROorlcDsW9LmAP13CdevIqmjr-6nSe4N1Q8n6XGg1sgMNgihbXWduANUwJjSPXHgMATLd5/s320/IMG_2176.JPG" alt="" id="BLOGGER_PHOTO_ID_5358311717707929250" border="0" /></a><br />Tonight I also made: (Bur forgot to take pictures!!)S<br /><br />Fusilla pasta with alfredo sauce and sauteed zucchini<br />Bruschetta-Easiest recipe ever<br />1. Toast bread. Rub each piece with a garlic clove.<br />2. Chop tomatoes, add a little olive oil, parmesan cheese, salt, pepper and fresh basil.<br />3. Put tomatoes on bread.Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com0tag:blogger.com,1999:blog-3417812804509602609.post-30416339347053947412009-07-05T15:46:00.000-07:002009-07-06T18:42:03.591-07:00Pasta salad with creamy pesto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkhflO73PhyrOaEW3G8Lp6ZCR97YT1uRlBBVtJc6-tWlg0BtBUF3iRq6CxLlo8FOR4Muo9mnUjF_Oj8ppvoB4vcQIOzYSzp3cZSpOvrfRN5KBvgrXBlfZ_sk14IC7avKdHJP8WQI7FsGI/s1600-h/IMG_2090.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkhflO73PhyrOaEW3G8Lp6ZCR97YT1uRlBBVtJc6-tWlg0BtBUF3iRq6CxLlo8FOR4Muo9mnUjF_Oj8ppvoB4vcQIOzYSzp3cZSpOvrfRN5KBvgrXBlfZ_sk14IC7avKdHJP8WQI7FsGI/s320/IMG_2090.JPG" alt="" id="BLOGGER_PHOTO_ID_5355525071951797218" border="0" /></a><br />I made this macaroni salad in order to use some of my lovely CSA produce, along with some local tomatoes I got at Central Market! I know I just made a pesto potato salad, but the 8 bunches of basil I got were starting to wilt, and I really didn't want to chuck them. That would break my self-challenge! I will definitely try to do something other than pesto with the basil next week.<br /><br />I really liked the pesto with some dijon and vinegar. You really could use a variety of veggies, like broccoli, celery, or add some olives, etc. It was also good and flavorful the next day.<br /><span style="font-weight: bold;">CSA produce used:<br /></span>carrots, basil, green onion, radishes, and cucumber<span style="font-weight: bold;"><br /><br /></span><span style="font-weight: bold;">Ingredients</span><br />1/2 lb elbow macaroni or other small pasta<br />2 small carrots, thinly sliced<br />3 radishes, thinly sliced<br />2-3 green onions, thinly sliced<br />2-3 tomatoes, seeded and chopped<br />1 cucumber, peeled, seeded and chopped<br />1 cup fresh basil<br />1/2 cup pine nuts, lightly toasted<br />1/2 cup grated parmesan cheese<br />1 teaspoon dijon mustard<br />1/4 cup white wine vinegar<br />extra virgin olive oil<br />salt and freshly ground pepper<br />fresh flat leaf parsley and oregano<br /><br />Bring a large pot of salted water to a boil. While you are waiting, slice all the veggies and put in a large bowl along with the chopped parsley and oregano.<br /><br />Put the basil, pine nuts, and cheese in a food processor. Mix together, then add dijon, vinegar, about 1/2 tsp salt and some pepper. Add the olive oil while the machine runs, until the pesto reaches a creamy consistency.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO14UpqagaWOVuzqE3eaBXdypa5DwikyIAzrShgGYr6uv9NQYv6SIv9m7sUQRTxrbGlj7f-h29h9QB4VHI2tDjuIrJFXixov5HKSOqgNtFPcv3ZLymY1FVUsj5EWiXWz2RDYvpM_3R6hic/s1600-h/IMG_2088.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO14UpqagaWOVuzqE3eaBXdypa5DwikyIAzrShgGYr6uv9NQYv6SIv9m7sUQRTxrbGlj7f-h29h9QB4VHI2tDjuIrJFXixov5HKSOqgNtFPcv3ZLymY1FVUsj5EWiXWz2RDYvpM_3R6hic/s320/IMG_2088.JPG" alt="" id="BLOGGER_PHOTO_ID_5355525045416545250" border="0" /></a><br />It is so pretty. I could have just eaten this plain!<br /></div>Taste and adjust seasonings.<br /><br />When the pasta is done, drain it and rinse under cold water to cool it down. Shake off extra water and add to the bowl of veggies. Stir in the pesto sauce, taste, and add any extra salt, pepper, parsley or oregano.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWhXOYy_Q2n74I_YT12mUlgSxVeJTp_60AlyvR8b5M74TjTWH4gDL5fOKTatiRR2YXAUAZfnSuUZy7G7EgJ4BhILE8v30UaW4xAoaULWTBQ38Pb89HkGa6og-OqYW4oWlZUQYUj52zmLN/s1600-h/IMG_2089.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWhXOYy_Q2n74I_YT12mUlgSxVeJTp_60AlyvR8b5M74TjTWH4gDL5fOKTatiRR2YXAUAZfnSuUZy7G7EgJ4BhILE8v30UaW4xAoaULWTBQ38Pb89HkGa6og-OqYW4oWlZUQYUj52zmLN/s320/IMG_2089.JPG" alt="" id="BLOGGER_PHOTO_ID_5355525057117399794" border="0" /></a><br /><br /></div>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com0tag:blogger.com,1999:blog-3417812804509602609.post-33041069359336815562009-07-03T20:16:00.000-07:002009-07-04T06:32:36.241-07:00Midsummer Vegetable Burgers with Pico de Gallo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYZVsefl4Ls5wMxBT9sk7RKvD9rVt7yg6JCa-XB2UvTFv8MbNatv0EjilxagdKbPwo5BODjVdqBWkYXnffTKWifYYjJDsKzjvD7klGn8R3qa3fTykXOzRUO-bVqnEkHANEUoe7-nFhDuz/s1600-h/IMG_2079.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYZVsefl4Ls5wMxBT9sk7RKvD9rVt7yg6JCa-XB2UvTFv8MbNatv0EjilxagdKbPwo5BODjVdqBWkYXnffTKWifYYjJDsKzjvD7klGn8R3qa3fTykXOzRUO-bVqnEkHANEUoe7-nFhDuz/s320/IMG_2079.JPG" alt="" id="BLOGGER_PHOTO_ID_5354447301018178882" border="0" /></a><br />I like veggie burgers that aren't supposed to taste like a meat type thing. I like veggie burgers that taste like veggies. And making your own is always better.<br /><br />This one sounded great because it uses summer produce and has a south west flair. We got tomatoes for the first time and we were excited. The first taste is....amazing. Months of having tasteless tomatoes, this was like a burst of flavor in your mouth! I was able to buy some local sweet corn. They are not quite ready, they were a little small but five of the little ones were good for this recipe.<br />I realized after I was done cooking that this meal is not only vegetarian, but it is also vegan! I was amazed... it is probably good cause tomorrow I am making bacon cheesegurgers for the holiday.<br /><span style="font-weight: bold;">CSA produce used in these recipes:</span><br />garlic scapes, zucchini, cilantro, red tomatoes and sungold tomatoes<br /><br /><span style="font-weight: bold;">Burger Ingredients</span> adapted from Mark Bittman's recipe in <a href="http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836/ref=sr_1_1?ie=UTF8&s=books&qid=1246714263&sr=8-1">How to Cook Everything Vegetarian</a><br />serves 2-3<br /><br />1/4 cup extra virgin olive oil<br />1 small red onion<br />2 garlic scapes (or garlic cloves)<br />1 minced fresh jalepeno chile<br />salt and freshly ground pepper<br />1 medium zucchini, grated (about 1 cup)<br />5 small ears of corn<br />1/2 cup cornmeal<br />Sliced avocado (optional)<br /><br />1. Bring a pot of water to a boil cook the ears of corn. Cook for a few minutes, until the corn is tender. Slice the corn off the ears into a bowl.<br />2. Put 2 tablespoons of the olive oil in a deep non-stick or cast iron skillet with a lid over medium heat.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR08bivZstONcaQTvDBCCq9kj1LdUf8crxnOREylUkrqKnHo54t2nUhqPcvJzLTpC22b9XzIWgqDd0hMKaB8vCvd4bcOBgbf9wjfzNIvl8c-I5DBre-4k5h7a_PsnCyb3PJZS2TyfOoAYE/s1600-h/IMG_2067.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR08bivZstONcaQTvDBCCq9kj1LdUf8crxnOREylUkrqKnHo54t2nUhqPcvJzLTpC22b9XzIWgqDd0hMKaB8vCvd4bcOBgbf9wjfzNIvl8c-I5DBre-4k5h7a_PsnCyb3PJZS2TyfOoAYE/s320/IMG_2067.JPG" alt="" id="BLOGGER_PHOTO_ID_5354447270876855650" border="0" /></a><br />Put the onion, garlic scapes, and chile in a food processor and pulse a few times to grind to almost smooth. add the mixture to the pan with a sprinkle of salt and pepper, and cook and stir.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyyy6q5FcaZb7vJHRBHqeEwRDNfMJpUnGnqHHWJ8J_y-Js3zBHL__miH7Q1XL5J2LztYc15CUFwP1zsCl_AJHWnB3R3L1IqfwsOnQ8sw_YAKVgY298mDeyASIr46wm-_wRVD8L2dZdt9p/s1600-h/IMG_2068.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyyy6q5FcaZb7vJHRBHqeEwRDNfMJpUnGnqHHWJ8J_y-Js3zBHL__miH7Q1XL5J2LztYc15CUFwP1zsCl_AJHWnB3R3L1IqfwsOnQ8sw_YAKVgY298mDeyASIr46wm-_wRVD8L2dZdt9p/s320/IMG_2068.JPG" alt="" id="BLOGGER_PHOTO_ID_5354447279010994754" border="0" /></a><br />The onion mixture cooking with the zucchini.<br /></div>3. Stir the zucchini into the onion mixture along with 1/2 cup of the corn and another sprinkle of salt and pepper Put the remaining corn into a food processor and run until it becomes a thick paste. Continue to cook and stir the zucchini mixture until all their water starts to evaporate, about 5 minutes. Stir in the corn paste and cornmeal. Remove from the hear, cover and let rest 10 minutes. If the mixture seems too wet, stir in a little flour to help bind it. Taste and adjust seasonings.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKR-DQOlzlU3ak0h5sBm1DUcli1r3kZdO_gAicVjK8C0JJSpuq-0LbRETDAYWst22l6lqndYii6jK8KFY_EIsjYx8O86WdAimJw87-SY62fjkAf-YXCuKQpvV3zSXhxjQGKODEGabJsB5/s1600-h/IMG_2070.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKR-DQOlzlU3ak0h5sBm1DUcli1r3kZdO_gAicVjK8C0JJSpuq-0LbRETDAYWst22l6lqndYii6jK8KFY_EIsjYx8O86WdAimJw87-SY62fjkAf-YXCuKQpvV3zSXhxjQGKODEGabJsB5/s320/IMG_2070.JPG" alt="" id="BLOGGER_PHOTO_ID_5354447296027058530" border="0" /></a><br />The "burgers" before they are cooked.<br /></div>4. Form 4 patties and let sit for a few minutes if you have time. Wipe out the pan, put in the remaining 2 tablespoons of oil, and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.<br />5. Serve with thing slices of avocado and pico de gallo, either on a bun or just plain.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7gtFg7TyPBOzFezx-YO7JT8jpTN5gwfpdjNEm-Q4F5PcMCU4RQuK7U2XPUfRmUYHDw6RrFOUHVSKWmv0f6fbasFFbCGet4ij8fIY_rehHCKp-lkSzjFEb2xtt9WkJLz3yG2fD2WZpiXi/s1600-h/IMG_2076.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7gtFg7TyPBOzFezx-YO7JT8jpTN5gwfpdjNEm-Q4F5PcMCU4RQuK7U2XPUfRmUYHDw6RrFOUHVSKWmv0f6fbasFFbCGet4ij8fIY_rehHCKp-lkSzjFEb2xtt9WkJLz3yG2fD2WZpiXi/s320/IMG_2076.JPG" alt="" id="BLOGGER_PHOTO_ID_5354448511089662146" border="0" /></a><br />I served em up with avocado slice tossed with lime juice, and my own recipe of pico de gallo. So tasty!!!! Other good topping ideas include sour cream, garlic or red pepper mayonnaise, guacamole....or toast some english muffins and serve like a normal burger with ketchup, onion, lettuce and tomato and some cheese.<br /></div><span style="font-weight: bold;">Pico de Gallo </span>for 2<br />2 medium tomatoes, choppped<br />1 small box sungold tomatoes, quartered<br />1/2 small red onion, chopped<br />1 small jalepeno, minced<br />handful cilantro<br />juice of 1/2 lime<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSOm9HXdPPcAxovjvn4BRT4WjseryukAXzyIZ4MQ_YeRi-GmO9dhxhT8pCEA25CB0sP5c_Xkdvq35dRX-BhcVn_lOhUaOi-PDNBQZJ0jO0uPtWfxjhut8Ac89qgYcZgAHzlI-DaJNma31/s1600-h/IMG_2069.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSOm9HXdPPcAxovjvn4BRT4WjseryukAXzyIZ4MQ_YeRi-GmO9dhxhT8pCEA25CB0sP5c_Xkdvq35dRX-BhcVn_lOhUaOi-PDNBQZJ0jO0uPtWfxjhut8Ac89qgYcZgAHzlI-DaJNma31/s320/IMG_2069.JPG" alt="" id="BLOGGER_PHOTO_ID_5354447289900374226" border="0" /></a><br />Seasonal local tomatoes are a beautiful, delicious thing.<br /></div>Combine all ingredients in a bowl, season to taste with salt and pepper. Serve immediately or store in fridge until ready.Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com0tag:blogger.com,1999:blog-3417812804509602609.post-16500864883472408682009-06-29T16:11:00.000-07:002009-06-30T15:27:28.591-07:00Swiss Chard Gratin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixoxwTGfkLc45xEvUK35egxHlil3XsJbRaDMg4rFJwng8TWfXFv1ZThNT5L1fHvewJ2YMkpC0nDuVRgcWHswIDzjBPefKQVEToLR9s1L1zNM83lNi7An3H-_cTBcqR8hglNIYm4fCJrDo/s1600-h/IMG_2062.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixoxwTGfkLc45xEvUK35egxHlil3XsJbRaDMg4rFJwng8TWfXFv1ZThNT5L1fHvewJ2YMkpC0nDuVRgcWHswIDzjBPefKQVEToLR9s1L1zNM83lNi7An3H-_cTBcqR8hglNIYm4fCJrDo/s320/IMG_2062.JPG" alt="" id="BLOGGER_PHOTO_ID_5353248201864481266" border="0" /></a><br />I did not faithfully use the Swiss Chard last year when we got it in our share. One time, they totally wilted in the fridge (wrap them up loosely in plastic wrap). I can't remember if I made anything food with them any other time, I think I may have avoided taking them cause I just didn't know what the heck to do with them!<br /><br />This week I was determined to make something I would enjoy, and not waste my Swiss Chard. Looking through my cookbooks, I saw a recipe for Swiss Chard Rib Gratin, in <span style="font-style: italic;">Starting with Ingredient</span>s by Aliza Green. A gratin sounded good, it is hard to imagine anything covered in a creamy, cheesy sauce not being yummy.<br />I altered the recipe to suit my tastes, and included the chopped up leaves as well, to add color and not be wasteful. I added onion and a little potato as well. It was so very very good! I have made other gratins before, with varying vegetables. This is my favorite one so far.<br /><span style="font-weight: bold;">Ingredients</span>:<br />4-5 leaves Swiss chard leaves, ribs separated<br />1 medium potato, peeled and chopped<br />1-2 onions<br />extra virgin olive oil<br />3 tablespoons unsalted butter<br />3 1/2 tablespoons all-purpose flour<br />2 cups whole milk<br />1/2 teaspoon ground coriander<br />1/2 teaspoon ground nutmeg<br />1 tablespoon chopped thyme<br />1/4 teaspoon cayenne pepper<br />1 teaspoon salt, freshly ground pepper<br />2 cups shredded sharp cheddar and parmesan cheese<br /><br />Chop up the chard stems<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeymo4DgH7OGB1tyR3tk908H2e2pflc3lAH6ph3uEWW3Ls8hNQuJGRI26oI4ERYkRtCp7UskBtu0elNk4G3BSLB8agdDqPIU-F45l1aPsvyDiJsgethM2V8nWobJDogjQYwSejbQw9LcI0/s1600-h/IMG_2057.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeymo4DgH7OGB1tyR3tk908H2e2pflc3lAH6ph3uEWW3Ls8hNQuJGRI26oI4ERYkRtCp7UskBtu0elNk4G3BSLB8agdDqPIU-F45l1aPsvyDiJsgethM2V8nWobJDogjQYwSejbQw9LcI0/s320/IMG_2057.JPG" alt="" id="BLOGGER_PHOTO_ID_5353248177946180242" border="0" /></a>Aren't they colorful?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsdwsh9fuqlq1pCpCLeNmj7Oilr9pBwji25M6tJ35G0p2O2GECXg7gUqbF-ZRVSmKJl8YhSBgfMXODlDpDnKcbBtWVfQT1ILQ2CqTkEs71G4DQlraoyF1Dz59WIPS0gj6w0f8YrMn3xpP/s1600-h/IMG_2059.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsdwsh9fuqlq1pCpCLeNmj7Oilr9pBwji25M6tJ35G0p2O2GECXg7gUqbF-ZRVSmKJl8YhSBgfMXODlDpDnKcbBtWVfQT1ILQ2CqTkEs71G4DQlraoyF1Dz59WIPS0gj6w0f8YrMn3xpP/s320/IMG_2059.JPG" alt="" id="BLOGGER_PHOTO_ID_5353248185728946162" border="0" /></a>Here is what one looks like before you chop it up.<br /><br /></div>Boil them with the potatoes in a small pot, not too long. Until they start to become tender. Set aside.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYFNyFwVs9Sjf8c2xJs8GDp2UF29G4Vok2W1X73FftT2Fhgy2D6uW2RK1w0zp8qsFLLX8bqdaKTu1F-QxXH0Mb8c9JC00Mz6t-z835hzoZ5a6NzM2xjkNdJnQaG7dwRZi2KrQj4LDiT3T/s1600-h/IMG_2060.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYFNyFwVs9Sjf8c2xJs8GDp2UF29G4Vok2W1X73FftT2Fhgy2D6uW2RK1w0zp8qsFLLX8bqdaKTu1F-QxXH0Mb8c9JC00Mz6t-z835hzoZ5a6NzM2xjkNdJnQaG7dwRZi2KrQj4LDiT3T/s320/IMG_2060.JPG" alt="" id="BLOGGER_PHOTO_ID_5353248188819824178" border="0" /></a><br />Then, heat a pan with a little olive oil and saute the chopped chard leaves and onion, just for about 5 minutes. Set aside, you can put it in the same bowl as the rib mixture.<br />In a saucepan melt the butter and stir in the flour. Cook over moderate heat for 5 minutes, stirring occasionally<br />Preheat the oven to 350.<br />Meanwhile, combine the milk with the coriander, nutmeg, thyme, cayenne, salt and pepper and scald. While the hot milk mixture into the roux (the butter and flour paste). Bring slowly to a boil, stirring frequently and making sure not to burn the bottom of the pot. Simmer for 5 minutes. Remove from heat and stir in most of the cheese.<br />In a shallow baking dish, spread some of the sauce to cover the bottom of the dish. Spread a layer of veggies,<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFq3KpCEbucXhGou0pxLXQkTnhIATW0rDMCM62jPsERGPPMhL_oWiIKq2EJvKzioKzoq2nYH51KBEtzHxqUnKljHyN2NpZySXrRiVcBb5y-Y43m_YrMGW7bRqcK3Lyg9BQhP2egP2PlgC/s1600-h/IMG_2061.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFq3KpCEbucXhGou0pxLXQkTnhIATW0rDMCM62jPsERGPPMhL_oWiIKq2EJvKzioKzoq2nYH51KBEtzHxqUnKljHyN2NpZySXrRiVcBb5y-Y43m_YrMGW7bRqcK3Lyg9BQhP2egP2PlgC/s320/IMG_2061.JPG" alt="" id="BLOGGER_PHOTO_ID_5353248194304579810" border="0" /></a><br />Here are the first layers of sauce and veggies.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixoxwTGfkLc45xEvUK35egxHlil3XsJbRaDMg4rFJwng8TWfXFv1ZThNT5L1fHvewJ2YMkpC0nDuVRgcWHswIDzjBPefKQVEToLR9s1L1zNM83lNi7An3H-_cTBcqR8hglNIYm4fCJrDo/s1600-h/IMG_2062.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixoxwTGfkLc45xEvUK35egxHlil3XsJbRaDMg4rFJwng8TWfXFv1ZThNT5L1fHvewJ2YMkpC0nDuVRgcWHswIDzjBPefKQVEToLR9s1L1zNM83lNi7An3H-_cTBcqR8hglNIYm4fCJrDo/s320/IMG_2062.JPG" alt="" id="BLOGGER_PHOTO_ID_5353248201864481266" border="0" /></a>And close up.<br /></div>Then keep adding layers: sauce, veggies, sauce, and finish with the remaining cheese. Bake for about 25-30 minutes, or until browned and bubbling. Remove the dish from the oven and allow to cool for about 10 minutes before serving. The cooling is important, it will be very runny if you try to dish it up right from the oven!<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJzW6pN43h7NcLFGaSLDIA7FwaASnoA2cpyw28gYE4XOdAjw1aQ9MDgs-7wggnZEZapOmcqKGhmVOsEi_88oy0DNY77GSp232qzNGXFa6frcjVwaJHHxG_VW8k5e0U3rVSLy8LLydGyqw/s1600-h/IMG_2066.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJzW6pN43h7NcLFGaSLDIA7FwaASnoA2cpyw28gYE4XOdAjw1aQ9MDgs-7wggnZEZapOmcqKGhmVOsEi_88oy0DNY77GSp232qzNGXFa6frcjVwaJHHxG_VW8k5e0U3rVSLy8LLydGyqw/s320/IMG_2066.JPG" alt="" id="BLOGGER_PHOTO_ID_5353250007288965154" border="0" /></a><br />This was seriously delicious. I only have this slightly messy picture of the finished product, because I gobbled most of mine<br /></div>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com0tag:blogger.com,1999:blog-3417812804509602609.post-14538416241343231752009-06-27T10:57:00.000-07:002009-06-27T11:25:55.601-07:00Pesto Potato Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpb1ZLg_GIGQjCnsi9uCc6mjBLMcOdNJIWUhZGPwb5A0v2EcUJnXSOGbze_YkerlrRf8LA9s3mw-8cuyNWwcm4WISj3jwNwWDLBg6K9xZbv0tiJimIaHSJ3FS4XHAIZ4nN_XmkFR2hlrJ/s1600-h/IMG_2053.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpb1ZLg_GIGQjCnsi9uCc6mjBLMcOdNJIWUhZGPwb5A0v2EcUJnXSOGbze_YkerlrRf8LA9s3mw-8cuyNWwcm4WISj3jwNwWDLBg6K9xZbv0tiJimIaHSJ3FS4XHAIZ4nN_XmkFR2hlrJ/s320/IMG_2053.JPG" alt="" id="BLOGGER_PHOTO_ID_5352072456139490306" border="0" /></a><br />I am very proud of myself for making two brand new recipes I have never tried yesterday and today! Yesterday it was the <a href="http://laura-realgoodfood.blogspot.com/2009/06/vegetable-pancakes-with-yogurt-sauce.html">veggie pancakes</a>, today a new type of potato salad!<br />I have to admit I have made a dish that is somewhere along the lines of this potato salad last summer. It is an Italian pasta dish with potatoes, green beans and a pesto sauce. But this potato salad is my own little creation.<br /><br />It is basically potatoes, home-made pesto, green onions, and a little lemon juice. It tasted good now, I hope it holds up, as I am taking it in my insulated lunch bag to the beach for lunch tomorrow!<br /><span style="font-weight: bold;">Ingredients</span>:<br />2 lbs new potatoes<br />2 green onions<br />freshly squeezed lemon juice<br />6 sprigs basil<br />1 large sprig parsley<br />1 snippet of tarragon (If these herb measurements sound iffy to you, take a look at the photo! Honestly, just grab what herbs you have around)<br />2 garlic scapes, chopped (or 1 small clove of garlic)<br />1/2 cup pine nuts1 pinch red chili flakes (optional)<br />1/2 cup grated parmiggiano reggiano<br />salt and freshly ground pepper<br />1 pinch red pepper flakes (optional)<br />extra virgin olive oil<br />white wine vinegar<br /><br />Start a large pot of water boiling for the potatoes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISsC2vG_9N11aqgKSN93Nccn4LGjWA5554-d8GX_RJ69Wz3OWK6I_nj-hge48HJJPMgR4KJZ6JKw_gc3gX3UDiM2m5_o_yxju8lYSbQJE9IWbmGEfEdFzo7Ny3GKF_sOhJU3vllyLhDtN/s1600-h/IMG_2050.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjISsC2vG_9N11aqgKSN93Nccn4LGjWA5554-d8GX_RJ69Wz3OWK6I_nj-hge48HJJPMgR4KJZ6JKw_gc3gX3UDiM2m5_o_yxju8lYSbQJE9IWbmGEfEdFzo7Ny3GKF_sOhJU3vllyLhDtN/s320/IMG_2050.JPG" alt="" id="BLOGGER_PHOTO_ID_5352072442420113842" border="0" /></a><br />My potatoes from the CSA!I cut them into fourths, then put them in the water when it was boiling.<br /><br />Check the potatoes, drain them when they are tender enough to be pierced by a knife.<br /><br />While the water is heating, make the pesto. First, toast the pine nuts in a small skillet on medium heat, shaking occasionally. Really watch these, I have burnt so many pine nuts . I used to put them in the toaster oven to toast them, but I find it is easier to forget them that way. They are too pricey to waste!<br />Anyway, it should only take about 5 minutes until they start to smell aromatic and lightly browned.<br />Let the pine nuts cool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4SUkztn6M6W3I25n1KRa4q2C_JqkE93OCHhAGFjat8kQtSC2rDDvdjJuQSRKiYR9pCiILlZODK0VlMXvYJYMZJOPJLPuFTog1qrDwxo27okIs0pvzxdbIKpoVG21UgKgdxkJ1Fk7WNq4/s1600-h/IMG_2052.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4SUkztn6M6W3I25n1KRa4q2C_JqkE93OCHhAGFjat8kQtSC2rDDvdjJuQSRKiYR9pCiILlZODK0VlMXvYJYMZJOPJLPuFTog1qrDwxo27okIs0pvzxdbIKpoVG21UgKgdxkJ1Fk7WNq4/s320/IMG_2052.JPG" alt="" id="BLOGGER_PHOTO_ID_5352072459734153346" border="0" /></a>From left to right parsely, tarragon, basil. The basil and parsley are from the CSA.<br /><br />Throw your herbs in a food processor with the cheese, garlic scapes, salt, pepper, and a bit of red pepper flakes, then the pine nuts.<br /><br />Mix in the processor until combined. Then start to add some extra virgin olive oil in the little liquid holes in the lid of your processor. I have a confession...I NEVER measure olive oil for pesto. I just put it in until it is the consistency I like. For this potato salad, I wanted it a bit smoother. Then add in a squeeze of lemon juice. Again, no measurements again, you have to taste to see how much you would like. And in a traditional pesto there is no lemon, but I think it would be nice for the salad.<br /><br />Then just throw the potatoes in a bowl, and while they are warm add some vinegar. They will soak it up right away, and add some zing.<br />Then mix in the pesto and the spring onions. I found the salad still needed something, so I added a few more squeezes of lemon juice, and it seemed to brighten it up.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfDImNuDWDByxXsGggVy7Bbh_hhyGGPX94obqPaCiZdahzK7jXsZvd4WVph1hZaFLwWzFZBcQC1CjspgbmX2bBl9Enlj6SsWa_LAJwDB8VkkaomwZcVzYwFg6pvlaw53SE0qc3_QZFWyO/s1600-h/IMG_2055.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfDImNuDWDByxXsGggVy7Bbh_hhyGGPX94obqPaCiZdahzK7jXsZvd4WVph1hZaFLwWzFZBcQC1CjspgbmX2bBl9Enlj6SsWa_LAJwDB8VkkaomwZcVzYwFg6pvlaw53SE0qc3_QZFWyO/s320/IMG_2055.JPG" alt="" id="BLOGGER_PHOTO_ID_5352072447499581058" border="0" /></a>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com2tag:blogger.com,1999:blog-3417812804509602609.post-75121462376455711422009-06-26T16:33:00.000-07:002009-06-26T17:14:19.589-07:00Vegetable Pancakes with Yogurt SauceAs part of my <a href="http://laura-realgoodfood.blogspot.com/2009/06/csa-self-challenge.html">self challenge</a> to blog about every recipe I cook with my CSA produce this year, I am sharing this recipe for vegetable pancakes, from <a href="http://www.amazon.com/How-Cook-Everything-Vegetarian-Meatless/dp/0764524836/ref=sr_1_1?ie=UTF8&s=books&qid=1246061551&sr=8-1">How to Cook Everything Vegetarian</a> by Mark Bittman. One of my favorite cookbooks I own, I use it a lot.<br /><br />We got a lot of great produce this week. Potatoes, Swiss chard, snow peas, lettuce, basil, green onion, cucumber....definitely a lot or great stuff! So I figured I better get cooking tonight if I'm going to use up all the great produce.<br /><br />There are a lot of variations you can make for these pancakes. The book says you can also use parsnips,sweet potatoes, winter squash, turnips, beets, celery root, or cooked, squeezed chopped spinach or other greens<br /><span style="font-weight: bold;">Vegetable Pancakes</span> (adapted from Mark Bittman's recipe)<br />Ingredients:<br />about 1 pound zucchini, yellow squash, and carrot (about 2 cups packed)<br />2 spring onions, finely chopped<br />1 egg, lightly beaten<br />1 cup flour, more or less<br />1/2 cup finely grated Parmesan cheese<br />salt and freshly ground black pepper<br />Half-and-half, as needed<br />2 tablespoons butter and/or olive oil, plus more for the pan (I used a combination on the griddle, and olive oil in the pancakes)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnRIr7pD8PSDCJDPxqBB2QI2R_fiVgCZ2MWCuh2ClXisNe-f2xztQw5oDxDS0jjyhgYeqpH9pf0thNS_Xx1VCK_XtXBZkIfPiMSfB3kp5NxUXKEoEOA-asf-_F9FH1GJTgl0_L6Qmd972D/s1600-h/IMG_2034.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnRIr7pD8PSDCJDPxqBB2QI2R_fiVgCZ2MWCuh2ClXisNe-f2xztQw5oDxDS0jjyhgYeqpH9pf0thNS_Xx1VCK_XtXBZkIfPiMSfB3kp5NxUXKEoEOA-asf-_F9FH1GJTgl0_L6Qmd972D/s320/IMG_2034.JPG" alt="" id="BLOGGER_PHOTO_ID_5351787055725177362" border="0" /></a><br />Here are the CSA vegetables I used, plus I decided to add in a little parsley (not pictured) Zucchini, spring onion, zephyr squash, and garlic scapes (the garlic scapes were used in the yogurt sauce)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBgQztOQX46UHN9BFUkC3IHIV12zH8GFYpq82b48rsQ24hoppEMRgJrvCnpqia1ygOXkMc4M-VZwOD-WUSJwJ4hrgacAibc7nSD2mZegElz7WaXdeliK-Yg4SxvWR41O1f5-xb_XtwaQl/s1600-h/IMG_2035.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBgQztOQX46UHN9BFUkC3IHIV12zH8GFYpq82b48rsQ24hoppEMRgJrvCnpqia1ygOXkMc4M-VZwOD-WUSJwJ4hrgacAibc7nSD2mZegElz7WaXdeliK-Yg4SxvWR41O1f5-xb_XtwaQl/s320/IMG_2035.JPG" alt="" id="BLOGGER_PHOTO_ID_5351787057756589154" border="0" /></a><br />Incidentally, here is my new kitchen island, purchased from Ikea to be my workspace. My counter is overtaken by coffee makers, other appliances, cooking oils, etc. It has storage space underneath, and hooks to hang lots of things on.<br /><br />1. Preheat the oven or toaster to warm or 2275 degrees F. Grate the vegetables. I used my lovely new grater, it makes really nice thin strips.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Kqrzm3UdQY2eZ3k8xKkX-YLYkJnbqH84zpKhTPDKfUh0aE8ffjiV7azSEEuWit_dme5caH7rGDr5CB4m1BWyeaAQctZNyVAewFgXBrYI6bqyITYThG6d-8ckTSmq9Vyt9NuUL4mqm78R/s1600-h/IMG_2038.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Kqrzm3UdQY2eZ3k8xKkX-YLYkJnbqH84zpKhTPDKfUh0aE8ffjiV7azSEEuWit_dme5caH7rGDr5CB4m1BWyeaAQctZNyVAewFgXBrYI6bqyITYThG6d-8ckTSmq9Vyt9NuUL4mqm78R/s320/IMG_2038.JPG" alt="" id="BLOGGER_PHOTO_ID_5351787070163343218" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0eI6jYokyTiczYGdaDcM-tZWXwMxpVh1vY5I160NSN11jjX_r63edeESo0W_3w_S9MTi7xlMILgioeEL8e9stvD1siZXo8-9hhaezoGUES6UYjialI10ftlfJWid0Jq4bL75mKqqVXAH/s1600-h/IMG_2039.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0eI6jYokyTiczYGdaDcM-tZWXwMxpVh1vY5I160NSN11jjX_r63edeESo0W_3w_S9MTi7xlMILgioeEL8e9stvD1siZXo8-9hhaezoGUES6UYjialI10ftlfJWid0Jq4bL75mKqqVXAH/s320/IMG_2039.JPG" alt="" id="BLOGGER_PHOTO_ID_5351787079896344898" border="0" /></a><br />All the veggies mixed together.<br /></div><br />Mix the vegetables, onion, egg, and flour together. Sprinkle with salt, pepper and parmesan cheese. Then add just enough half-and-half so that the mixture drops easily from a large spoon. Stir in 2 tablespoons olive oil.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUnUCHtjA1nhpVtoKgtNu-fWleq9-MTPVbmj-GYd-P3q-BpKe6oXilJi7Lqu95Z0a21eH_L5r5UniThYsVUsZOYFwPqIl3xqkPFKNJYcXa6BZwJ5OCUlE32UjZJwvWq7UkfZSH_vE3pkK/s1600-h/IMG_2040.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUnUCHtjA1nhpVtoKgtNu-fWleq9-MTPVbmj-GYd-P3q-BpKe6oXilJi7Lqu95Z0a21eH_L5r5UniThYsVUsZOYFwPqIl3xqkPFKNJYcXa6BZwJ5OCUlE32UjZJwvWq7UkfZSH_vE3pkK/s320/IMG_2040.JPG" alt="" id="BLOGGER_PHOTO_ID_5351789974997709394" border="0" /></a><br />Here is the batter, ready to go on the griddle.<br /></div>2. Put a pat of butter or a spoonful of oil on a griddle over medium heat. When the butter is melted or the oil is hot, drop in spoonfuls of the batter; use a fork to spread the vegetables into an even layer.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqIr0sYRKatAgRXR8qAclzt3NkF19okDtsAjsReetOd0QeDnZOaS2PhkTGx-YfECX7b-RO8xOKgBQP11h4yR8hgn34OCYZVmOJi5edJsGbQdl-1U3Ajzgo_oAQS3sR-3OAvyCCDPytoUw/s1600-h/IMG_2045.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqIr0sYRKatAgRXR8qAclzt3NkF19okDtsAjsReetOd0QeDnZOaS2PhkTGx-YfECX7b-RO8xOKgBQP11h4yR8hgn34OCYZVmOJi5edJsGbQdl-1U3Ajzgo_oAQS3sR-3OAvyCCDPytoUw/s320/IMG_2045.JPG" alt="" id="BLOGGER_PHOTO_ID_5351789977463780018" border="0" /></a>You have to work in batches, keep pancakes in oven until all are finished.Cook, turning once, until nicely browned on both sides, about 15 minutes.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-HPO5QsQYGpqm_-REQ4L5DaSK8daa1ZpEVX-F908c9viO0hFJ8ayVvYZ8W_Jb1viOFYYfpnH_kZyITPwhYG3VALyiQFm-a16KsPBXISf2eygxAfi-uXgWDP0CAFhsie_gJqhUgoWyD3y/s1600-h/IMG_2046.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-HPO5QsQYGpqm_-REQ4L5DaSK8daa1ZpEVX-F908c9viO0hFJ8ayVvYZ8W_Jb1viOFYYfpnH_kZyITPwhYG3VALyiQFm-a16KsPBXISf2eygxAfi-uXgWDP0CAFhsie_gJqhUgoWyD3y/s320/IMG_2046.JPG" alt="" id="BLOGGER_PHOTO_ID_5351789986577358322" border="0" /></a><br />Cookin up on the griddle.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xO0qnCpoVO_lHW3R8QT5W1084HI4w8w8xWmWDXUKUXhrClf2pMx1DlYYDr6ZYjKzi4NEWpRcMPb_GjNKesFrpMwze5mf8GhzOdZcr0BYCiQItuccVccuwjbvnEkkSRKpgdyhjFbts2on/s1600-h/IMG_2048.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xO0qnCpoVO_lHW3R8QT5W1084HI4w8w8xWmWDXUKUXhrClf2pMx1DlYYDr6ZYjKzi4NEWpRcMPb_GjNKesFrpMwze5mf8GhzOdZcr0BYCiQItuccVccuwjbvnEkkSRKpgdyhjFbts2on/s320/IMG_2048.JPG" alt="" id="BLOGGER_PHOTO_ID_5351789992687885554" border="0" /></a><br /></div></div><div style="text-align: center;">Serve hot or at room temperature with yogurt sauce (recipe below)<br /></div><br /><span style="font-weight: bold;">Yogurt Sauce</span> (adapted from Mark Bittman's recipe)<br />1 cup yogurt, whole milk<br />1 minced garlic scape<br />salt and freshly ground pepper<br />lemon juice<br />freshly chopped parsley and chives<br /><br />1. Combine the yogurt with the garlic, a pinch of salt, pepper, lemon juice, and herbs. Taste and adjust seasonings if necessary.<br />2. Refrigerate until ready to use.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7M5hBZByZ-tR4fENtpjM_v3aeKwSshxM42va4QSfcAbi61p0iSeb8BZUDiV8ObvvJmZckrgIwxIAC4teFLk84ZC7Ywhj8sNGHeUz3pcHEs-pvfY6GPGqosKMI2LV0rC_Dpq5pJSzlO2X/s1600-h/IMG_2037.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig7M5hBZByZ-tR4fENtpjM_v3aeKwSshxM42va4QSfcAbi61p0iSeb8BZUDiV8ObvvJmZckrgIwxIAC4teFLk84ZC7Ywhj8sNGHeUz3pcHEs-pvfY6GPGqosKMI2LV0rC_Dpq5pJSzlO2X/s320/IMG_2037.JPG" alt="" id="BLOGGER_PHOTO_ID_5351787065720525426" border="0" /></a>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com2tag:blogger.com,1999:blog-3417812804509602609.post-46601050169502971962009-06-22T18:12:00.000-07:002009-06-27T11:26:20.952-07:00Pasta with seasonal veggies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85JjJkq-onltbJQuIIG5role7LZKlPzMZgp8oRko47BBbkrdjyKf4mUmsGMS5rVhWXoWC2LfMZB-oZ-jaYH20_yEkcYK0isqDLovFuotIqGflSuxH39L1HeN2qqQQZUsYbDbV961WLBez/s1600-h/IMG_2032.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85JjJkq-onltbJQuIIG5role7LZKlPzMZgp8oRko47BBbkrdjyKf4mUmsGMS5rVhWXoWC2LfMZB-oZ-jaYH20_yEkcYK0isqDLovFuotIqGflSuxH39L1HeN2qqQQZUsYbDbV961WLBez/s320/IMG_2032.JPG" alt="" id="BLOGGER_PHOTO_ID_5350332353792597170" border="0" /></a><br />I made a pasta dish inspired by<a href="http://thepioneerwoman.com/cooking/2008/07/farfalle-with-zucchini-a-yummy-summer-meal/"> Pioneer Woman's recipe</a>. I received a zucchini and zephyr squash from the CSA this week.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcaZtgvA5dAAT0_gG_mZu8H-gCkgNbmlh1I6_huPHz-RqLOVkP5FK5rAvvxzZqYmOHs-BTo18eOHVsJrlMH6HGqd5TZx6grhiw7RfMRYwIh-Gj7opbfQRH6EupOx4bOz-1pIDU_NVmuaK/s1600-h/IMG_2017.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcaZtgvA5dAAT0_gG_mZu8H-gCkgNbmlh1I6_huPHz-RqLOVkP5FK5rAvvxzZqYmOHs-BTo18eOHVsJrlMH6HGqd5TZx6grhiw7RfMRYwIh-Gj7opbfQRH6EupOx4bOz-1pIDU_NVmuaK/s320/IMG_2017.JPG" alt="" id="BLOGGER_PHOTO_ID_5350330672309347170" border="0" /></a><br />You know those huge, gi-normous zucchinis you can sometimes find? Well, I just read that actually regular sized zucchinis actually have a better flavor. The large ones are spongy and watery.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUEXVe1EHqO8Co208Fnz-tMf98VFY8R1mELJCKEKePN9LQPqHNKDkQUBfFFUtmuDPC1zpop5RhxqRRh7GfT3hFF8w6_F3kwVkQFNNHnOg0IyvoRltk-M2Ce6eyblmt91LGl3KsrrbHHFaO/s1600-h/IMG_2024.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUEXVe1EHqO8Co208Fnz-tMf98VFY8R1mELJCKEKePN9LQPqHNKDkQUBfFFUtmuDPC1zpop5RhxqRRh7GfT3hFF8w6_F3kwVkQFNNHnOg0IyvoRltk-M2Ce6eyblmt91LGl3KsrrbHHFaO/s320/IMG_2024.JPG" alt="" id="BLOGGER_PHOTO_ID_5350330692654747394" border="0" /></a><br />I chopped these up, and sauteed them in some olive oil. Oh, and meanwhile started a pot to boil water for the pasta.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcauuDxUlqAxKAEMewAVVvX1KtEPsW86f24Mw0PTXrQyfRJSt11x_PEaKXtSeDL3NwdGyA6mNkYdLqWIwj7miMGHN1ainaHF_sCJsuCn-8YG4uPZeHTEawO3igTMDkmTkgznnRz_u9IIx/s1600-h/IMG_2021.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcauuDxUlqAxKAEMewAVVvX1KtEPsW86f24Mw0PTXrQyfRJSt11x_PEaKXtSeDL3NwdGyA6mNkYdLqWIwj7miMGHN1ainaHF_sCJsuCn-8YG4uPZeHTEawO3igTMDkmTkgznnRz_u9IIx/s320/IMG_2021.JPG" alt="" id="BLOGGER_PHOTO_ID_5350330683365190194" border="0" /></a>Here are some of the other prepared ingredients- some really thin, local asparagus I found at John Herr's, red onion, and 3 garlic cloves put through the garlic press.<br /><br />Next, I cooked some onion and garlic in olive oil and a little butter. I added in some dry white wine to the pan and scraped up any bits stuck to the bottom of the pan.<br /><br />I added some lemon zest, lemon juice, halved grape tomatoes, and thin asparagus to the pan and cooked a few minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZ1VDxWi_R6bWhExe4tbRpN0BQv84_APayB3fTUzauKIl7GmwutOqM2rSba5ssdL5Zm4NJcde7Mxs3WTMtOtB2m9a-2W8ZqShTKrAD7qZydhJ8u43C2bshpQyb-U4LFOQnXo5aC4EIS1z/s1600-h/IMG_2027.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZ1VDxWi_R6bWhExe4tbRpN0BQv84_APayB3fTUzauKIl7GmwutOqM2rSba5ssdL5Zm4NJcde7Mxs3WTMtOtB2m9a-2W8ZqShTKrAD7qZydhJ8u43C2bshpQyb-U4LFOQnXo5aC4EIS1z/s320/IMG_2027.JPG" alt="" id="BLOGGER_PHOTO_ID_5350330695312305122" border="0" /></a><br />I added my half and half, I might not do this again. PW adds some real cream to her dish, but I didn't have any so I added some half and half. It seemed to not add any creaminess to the dish, so next time I am just going to leave out the dairy or go all out and use the real deal-regular cream!<br /><br />Also, I made sure to sufficiently salt and pepper the sauce.<br /><br />I then dumped the sauce over my recently cooked pasta, and added a bunch of fresh herbs and mixed it up. I used basil, dill, parsley and chives. Then I topped each plate with some freshly grated Parmiggiano Reggiano.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNx7SyX55pYLUKyjvy7VgQ_H7h4Q2reAHVFunGjph6gsjYICMidxCJt_B4ahta6Iu5q4YKZ3_HCNLX-R2Acv0rOPGWdUcl5nNDp8XBHnCkzppAhzUVtz2VpbtezoV1tIZrH0E6DGY-UMoW/s1600-h/IMG_2031.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNx7SyX55pYLUKyjvy7VgQ_H7h4Q2reAHVFunGjph6gsjYICMidxCJt_B4ahta6Iu5q4YKZ3_HCNLX-R2Acv0rOPGWdUcl5nNDp8XBHnCkzppAhzUVtz2VpbtezoV1tIZrH0E6DGY-UMoW/s320/IMG_2031.JPG" alt="" id="BLOGGER_PHOTO_ID_5350330704705558962" border="0" /></a><br />I loved the wine and fresh herb flavor! A great vegetarian dish.Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com2tag:blogger.com,1999:blog-3417812804509602609.post-75714717834409522992009-06-17T13:29:00.000-07:002009-06-27T11:26:46.594-07:00Broccoli Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0f5AX8SyJMxRva2AKpDWyIQFgRi-J3kqs8RkKvX0P6sH_jrkiFw2xfCpYCWZU1-jLn-q7N-xSJrPkg5TfioK_OF3nksbEeBmNy0u-M6xxaqt27f_rObKf9raRedY1tFLMrgrsjQ9Akkir/s1600-h/IMG_1996.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0f5AX8SyJMxRva2AKpDWyIQFgRi-J3kqs8RkKvX0P6sH_jrkiFw2xfCpYCWZU1-jLn-q7N-xSJrPkg5TfioK_OF3nksbEeBmNy0u-M6xxaqt27f_rObKf9raRedY1tFLMrgrsjQ9Akkir/s320/IMG_1996.JPG" alt="" id="BLOGGER_PHOTO_ID_5349184624747235122" border="0" /></a><br /> I love broccoli salad.... once I finally tried it. It just sounds too weird. Broccoli with raisins, bacon and onion? I don't even like raisins that much. And the dressing ingredients also sound strange. Mayo, vinegar and sugar.<br /><br /> But somehow, when you put it all together, it is really tasty. I use much less sugar than the recipe calls for, and left out the peas. The grocery store I worked at made this from scratch everyday and they never had peas!<br /><br /> You can click the recipe below, but basically cut up some broccoli (from my CSA share!), red onion, throw it in a bowl. Add a handful of raisins. Cook some bacon that is cut in small pieces. Then mix up some mayo, add a little white vinegar and sugar to taste then dump over the broccoli mix. Tada!<br /><a href="http://southernfood.about.com/od/broccolisaladrecipes/r/bl30321j.htm">Broccoli Salad recipe</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDG6JypxbVfxB2NfYVC4thWiapPPWZen5VNaiArq38lnmGKY1wtJwM9UsqgSoXWLCkxJhxmOuwnz4weyEz0XBNjvq_WKiaHKjz7f-OPxJ4NAW1m6zUnCZU-WsFDczszg7n74RlifQBUZN/s1600-h/IMG_1995.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDG6JypxbVfxB2NfYVC4thWiapPPWZen5VNaiArq38lnmGKY1wtJwM9UsqgSoXWLCkxJhxmOuwnz4weyEz0XBNjvq_WKiaHKjz7f-OPxJ4NAW1m6zUnCZU-WsFDczszg7n74RlifQBUZN/s320/IMG_1995.JPG" alt="" id="BLOGGER_PHOTO_ID_5349184009963716930" border="0" /></a>To fulfill my CSA challenge, here are the other things I made with my farm produce from last week.<br /><span style="font-weight: bold;">Arugula</span>- Ate a small bowl or it with white wine vinegar, olive oil and local strawberries.<br /><span style="font-weight: bold;">Spring onions and lettuces</span>- Chopped up the bunch and added it to chicken salad. The salad had grilled boneless chicken thighs, chopped, toasted sunflower seeds, celery, and a dressing with mayo, dijon mustard, and vinegar. Served on top of lettuces and shredded spicy cheese.Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com0tag:blogger.com,1999:blog-3417812804509602609.post-3700850856967394722009-06-15T19:03:00.000-07:002009-06-17T13:31:34.110-07:00First CSA Challenge recipe: Tex-Mex Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrJ7pYa5ZLMfmnc6GLprINLtCd6kxVWoKaKZRTf1azNVbKp1_fmFKJsSrGacHDQ6L_4hcIRBvZVKzaNQyGXnYERieSlQUhi7X8uSLMuwOQOs-3dIypwbSztSFzgB4i1hXwv0RzaiTNtVo/s1600-h/IMG_1990.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrJ7pYa5ZLMfmnc6GLprINLtCd6kxVWoKaKZRTf1azNVbKp1_fmFKJsSrGacHDQ6L_4hcIRBvZVKzaNQyGXnYERieSlQUhi7X8uSLMuwOQOs-3dIypwbSztSFzgB4i1hXwv0RzaiTNtVo/s320/IMG_1990.JPG" alt="" id="BLOGGER_PHOTO_ID_5347747543301569906" border="0" /></a><br /> I loved LOVED this salad! My favorite salads are the ones with all the goodies like chicken, high quality cheese, something crunchy. I especially love salads with a Tex-Mex theme.<br /> So I created this recipe, using three different salad greens from our <a href="http://www.goldfinchfarm.com/">wonderful CSA</a> (Community Supported Agriculture) share. (To read more about my CSA self-challenge, click <a href="http://laura-realgoodfood.blogspot.com/2009/06/csa-self-challenge.html">here</a>.)<br />I wanted a BIG SALAD, just like Elaine on Seinfeld. So this recipe is for two main entree salads.<br /><br /><span style="font-weight: bold;">Ingredients</span>:<br />5 small corn tortillas, cut into strips<br />Corn oil for frying<br /><span style="font-weight: bold;">Dressing</span>:<br />1 chipotle pepper<br />2 tsp adobe sauce<br />1/2 cup whole milk plain yogurt<br />1/3 cup mayonnaise<br />juice of 1 lime<br />pinch of salt, ground pepper<br />1 shallot<br />1/2 up lightly packed cilantro<br /><br />1 boneless, skinless chicken breast<br />A variety of salad greens, about 4-5 cups<br />Shredded sharp, aged cheddar cheese<br />1/2 cup canned corn or Mexicorn<br /><br />Directions:<br />First, make the fried tortilla strips. Ever since I fried my own tortilla chips, I am addicted. I don't make them a lot, but they taste so much better than bagged chips!<br />First, heat up your corn oil in a small skillet to about 350 degrees. Drop your tortilla strips in in small batches, stirring then removing with a slotted spoon after they start to calm down and darken. It doesn't take long at all, just a minute or two so don't walk away from the stove! Place them on a paper towel lined plate and sprinkle with salt before putting in the next batch.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZS_AtfFY8SysXq6Odo04w-zgUucUgWqfNPauHSE6i0EAUzK8EkfOtcNZemr2-9TTtn6OA63U7uHc_c_Y1vphe-JHFy-B7t2SQZolyx-O5_q5wntWol7PIMM_EGwMUKMuCJhOI9C-GcLaI/s1600-h/IMG_1977.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZS_AtfFY8SysXq6Odo04w-zgUucUgWqfNPauHSE6i0EAUzK8EkfOtcNZemr2-9TTtn6OA63U7uHc_c_Y1vphe-JHFy-B7t2SQZolyx-O5_q5wntWol7PIMM_EGwMUKMuCJhOI9C-GcLaI/s320/IMG_1977.JPG" alt="" id="BLOGGER_PHOTO_ID_5347743131726096770" border="0" /></a><br />These are the strips before they have "calmed down." They are excited and bubbly when you first put them in.<br /><br /><div style="text-align: left;"> Continue until you fry all the strips.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXnk7E6EpxVH-QfbGgZV3SIR-Tzz711PQjmArW1rDrPiR99yeynFABOP4eIQhu1wxn0G0wehF3GJk713tB_HeYseeKs1XXfC8pgRV7WqXh83O4xLykq1QSTonEx-jm1by7dngpyQx3vid/s1600-h/IMG_1978.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXnk7E6EpxVH-QfbGgZV3SIR-Tzz711PQjmArW1rDrPiR99yeynFABOP4eIQhu1wxn0G0wehF3GJk713tB_HeYseeKs1XXfC8pgRV7WqXh83O4xLykq1QSTonEx-jm1by7dngpyQx3vid/s320/IMG_1978.JPG" alt="" id="BLOGGER_PHOTO_ID_5347745237851878722" border="0" /></a><br />Then, try not to eat all of them before the rest of the salad is done!<br /></div><br /> Preheat the oven or toaster oven to 400 on broil. (I used the toaster oven, less heat in the kitchen to cook one little bitty chicken breast.)<br /> Then, make the dressing. Combine all dressing ingredients except cilantro in a food processor or blender, mix just a little bit to incorporate the chipotle pepper and shallot. Put 1/3 cup of the dressing in a small bowl, set on the counter. You're gonna use this in a minute. Chop the cilantro, then add to the larger amount of dressing and put in the fridge until everything else is ready.<br /><br /> Now, take the chicken breast and season it on both sides with salt and pepper. Then, dip it in the reserved 1/3 cup dressing (or use a brush to coat both sides of the chicken.) Put the chicken on a wire rack, with a tray beneath it. Broil until internal temperature is 175F, flipping once. I think it took mine about 20 minutes total to cook.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7HZco3xAcD3CoJOW6sWEXTwOjacnewCNw7lbdYfNy5BpPLGIBD-2ZAwf32k17HC-L44ZzPNMc-6P3qrTPVOcCDuRbKgRljYKFe-_f6Z-OWP2IebsMH5RL6xJ9sIhgevt94n0ilOBEJvN/s1600-h/IMG_1988.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7HZco3xAcD3CoJOW6sWEXTwOjacnewCNw7lbdYfNy5BpPLGIBD-2ZAwf32k17HC-L44ZzPNMc-6P3qrTPVOcCDuRbKgRljYKFe-_f6Z-OWP2IebsMH5RL6xJ9sIhgevt94n0ilOBEJvN/s320/IMG_1988.JPG" alt="" id="BLOGGER_PHOTO_ID_5347745239864701506" border="0" /></a><br />The yogurt prevents the chicken from drying out. It had a great flavor!!<br /><br /><div style="text-align: left;"> Rinse your salad greens and put on two big plates. To highlight the greens I used from Goldfinch Farms.....<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigx_cDJWpcPYbQRVDS-EYIMiqx8-Z6khj8QF_J263Es2T7dtSOuTfYio9lMsY3EDc7MwJjqLIGcrtBr84lzDO8Jd0u9bAy6DnSiAt6qj8YwWfrJBcX6EYzd-12fEJXzuCs7oyd1MPxvWiH/s1600-h/IMG_1982.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigx_cDJWpcPYbQRVDS-EYIMiqx8-Z6khj8QF_J263Es2T7dtSOuTfYio9lMsY3EDc7MwJjqLIGcrtBr84lzDO8Jd0u9bAy6DnSiAt6qj8YwWfrJBcX6EYzd-12fEJXzuCs7oyd1MPxvWiH/s320/IMG_1982.JPG" alt="" id="BLOGGER_PHOTO_ID_5347747562048458242" border="0" /></a><br />First, my favorite from Goldfinch-arugula!! I have never tasted a more peppery arugula anywhere else. The flavor knocks my socks off. I can eat it plain, and I am not normally someone who nibbles on any variety of plain, raw greens. But this...this is something I look forward to every year now.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fqjuK_5uvYu_lXpXLwI4nN7XMJPNS_r7KIgkWPv0xM5Fc55Hh5glqeNbAgJutLx0G5rikKTlChuYUh8_73ZdzYVDs4gmZZRoVtdALdqmvBhuL1N-cKU74KlfBXJstQRJ4pSXFbBNXP7h/s1600-h/IMG_1984.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fqjuK_5uvYu_lXpXLwI4nN7XMJPNS_r7KIgkWPv0xM5Fc55Hh5glqeNbAgJutLx0G5rikKTlChuYUh8_73ZdzYVDs4gmZZRoVtdALdqmvBhuL1N-cKU74KlfBXJstQRJ4pSXFbBNXP7h/s320/IMG_1984.JPG" alt="" id="BLOGGER_PHOTO_ID_5347747550939858610" border="0" /></a><br />We also received a bag of mixed baby greens. They are tender, and include a wider variety than pictured here. Very, very good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uQxwjEwD4xle9OjK3d1BUDzU9F5KCUhZgwU7r8EH4e34lfhfOoYEusf5U2Vbksevj26a2wPpfb6vW8AhPQJu65bTV5t3sijiNAbNsoo9LRaKlg_wD3mk5uWzh-eQ2VPjV_lpyOgoxGcw/s1600-h/IMG_1983.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uQxwjEwD4xle9OjK3d1BUDzU9F5KCUhZgwU7r8EH4e34lfhfOoYEusf5U2Vbksevj26a2wPpfb6vW8AhPQJu65bTV5t3sijiNAbNsoo9LRaKlg_wD3mk5uWzh-eQ2VPjV_lpyOgoxGcw/s320/IMG_1983.JPG" alt="" id="BLOGGER_PHOTO_ID_5347747555501167106" border="0" /></a>This, I think, is a type of red romaine. I could be wrong here. I liked the more sturdy nature of this lettuce for my salad, because of all the heavy toppings.<br /><br /></div> Add your desired amount of shredded cheese, and the corn. Slice the chicken and put half on each salad. Add the tortilla strips and drizzle with half the dressing.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrJ7pYa5ZLMfmnc6GLprINLtCd6kxVWoKaKZRTf1azNVbKp1_fmFKJsSrGacHDQ6L_4hcIRBvZVKzaNQyGXnYERieSlQUhi7X8uSLMuwOQOs-3dIypwbSztSFzgB4i1hXwv0RzaiTNtVo/s1600-h/IMG_1990.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrJ7pYa5ZLMfmnc6GLprINLtCd6kxVWoKaKZRTf1azNVbKp1_fmFKJsSrGacHDQ6L_4hcIRBvZVKzaNQyGXnYERieSlQUhi7X8uSLMuwOQOs-3dIypwbSztSFzgB4i1hXwv0RzaiTNtVo/s320/IMG_1990.JPG" alt="" id="BLOGGER_PHOTO_ID_5347747543301569906" border="0" /></a><br />Mmm I could eat this salad every day. Well, at least every week for awhile!<br /></div><br /> I served mojitos with this! Margaritas also acceptable.<br /></div></div><br /></div></div>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com0tag:blogger.com,1999:blog-3417812804509602609.post-9793087921869908922009-06-15T18:36:00.000-07:002009-06-15T19:01:40.789-07:00CSA Self-Challenge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLwGCr0sA9xQvKFUg2z-qfBwJmyPdDH1uFGI5Kuyfwh9bpqNzswn0VatHg3f14BVLx7psaOoccRu3crKE1p7Tz8NGC1pGvBpqyl8a4ZooDijsp9OPJTg7OZh6uAuIWVCa02OXEyYt-NxR/s1600-h/IMG_1984.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLwGCr0sA9xQvKFUg2z-qfBwJmyPdDH1uFGI5Kuyfwh9bpqNzswn0VatHg3f14BVLx7psaOoccRu3crKE1p7Tz8NGC1pGvBpqyl8a4ZooDijsp9OPJTg7OZh6uAuIWVCa02OXEyYt-NxR/s320/IMG_1984.JPG" alt="" id="BLOGGER_PHOTO_ID_5347738083436100130" border="0" /></a><br /> This past Friday was an important day in our calendar year: The first produce pick-up of the season from <a href="http://www.goldfinchfarm.com/">Goldfinch Farms</a>, our organic CSA (Community Supported Agriculture)!<br /> In a CSA, if you don't know, you pay a farm up front, typically before the growing season starts, for one share in their crops. Then, every week you go and pick up a variety of produce that is in season that they grow on their farm. It isn't like the organic section of the supermarket. There is only local, seasonal produce, and you can only take as much as they allow for one share. I think it is great though, for several obvious reasons such as:<br /><br />1. No shipping produce long distances, wanting fuel.<br />2. Supporting local farms.<br />3. Seasonal produce tastes best.<br />4. Everything is organic, and although I haven't done a cost comparison, I am almost sure it is cheaper than if you bought everythings organic at the supermarket. Also, it is great for small farmers, allowing them to have a steady income.<br /><br /> This is our second season buying from Goldfinch Farms. This year, a friend of mine also signed up for a share. She made me promise to help her think of recipes to use her share of produce every week. It is a bit of a challenge to use EVERYTHING in your share EVERY week. I know last year I have had to throw a few things away, which makes me sad!! As I was preparing a salad using their generous lettuce from Friday, I had an idea.<br /><br />1. What if this year, I really challenged myself not to waste ANYTHING given to me, (even if it meant giving a friend a vegetable I don't like, or trying new things, or being extra creative)<br />2. Also, what if I blogged EVERYTHING I made with each part of my CSA share this season?<br /><br /><br /> So that is my self challenge. I will try to post everything I make with my CSA share. Sometimes it will be a full recipe with measured ingredients and photos. Sometimes it may be a non-recipe with inexact measurements. Othertimes, it may be a brief description. But that is my adventure I have given myself! Check back to see what I made this week!<br /><br /> If you want to find a CSA near you, go to <a href="http://www.localharvest.org/">Local Harvest</a> and you can do a search. (You can also find farmer's markets and restaurants that use local ingredients) (Unfortunately Goldfinch Farms is all sold out of shares for 2009. Gotta sign up early!)Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com1tag:blogger.com,1999:blog-3417812804509602609.post-36412772634882111042009-05-05T12:18:00.000-07:002009-05-05T18:35:58.954-07:00Guacemole and Cinco de Mayo MenuCinco de Mayo, not even celebrated by all Mexicans (so I read) is kinda like St. Patricks Day. It is a good excuse to eat/drink Mexican food. Not that I am claiming any kind of authenticity to my recipes. But in all humbleness, I make a pretty dern good margarita and guacamole. So I am going to share my recipe for the guacamole!<br /><br /><span style="font-weight: bold;">Guacamole with Roasted Garlic</span><br />Ingredients:<br />1 head of garlic<br />3 Hass avocado<br />1/2 red onion, chopped<br />3/4 cup cilantro<br />juice of one lime<br />1 jalepeno, finely chopped<br />kosher salt<br />ground pepper<br /><br /> Before you start the rest of the guacamole, start roasting the garlic. Begin by chopping off the very tips of the garlic cloves. Then drizzle the head in some olive oil, wrap loosely in some aluminum foil, and bake in a 400 degree oven for 30-45 minutes, depending on the oven.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHE_icwGxGt8YNA3WmuqUxpMpQ0_ebIIXXDYTCJqtclwhSjbWdWxj6wh715QwKVbJwR1krcPZKWmFt0Zz9QF4YedWbQ9I8-fsLslOMyhPHEd_l1kZTWm_MG4g1yOAA9HxgrMCuYqtXr1A-/s1600-h/IMG_1949.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHE_icwGxGt8YNA3WmuqUxpMpQ0_ebIIXXDYTCJqtclwhSjbWdWxj6wh715QwKVbJwR1krcPZKWmFt0Zz9QF4YedWbQ9I8-fsLslOMyhPHEd_l1kZTWm_MG4g1yOAA9HxgrMCuYqtXr1A-/s320/IMG_1949.JPG" alt="" id="BLOGGER_PHOTO_ID_5332429447699283554" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVNi2SXfGDXt7CZlnDjIH63_9j1Rj_LgZ-ExciSw8oXua3aPZEJxYXaTe-i2NzH92PHj6LDYmMsCaa76ECIsWrRRiKieD6zqzDSyjDefjDp-0KEmUl9kbNHS5S77htHYtuGqZovzHFE6P/s1600-h/IMG_1088.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMVNi2SXfGDXt7CZlnDjIH63_9j1Rj_LgZ-ExciSw8oXua3aPZEJxYXaTe-i2NzH92PHj6LDYmMsCaa76ECIsWrRRiKieD6zqzDSyjDefjDp-0KEmUl9kbNHS5S77htHYtuGqZovzHFE6P/s320/IMG_1088.JPG" alt="" id="BLOGGER_PHOTO_ID_5332424236858161282" border="0" /></a><br />Cut each avocado in half lengthwise. Remove the pit by hitting your knife blade hard on the middle of the pit, and twisting. (Don't hold the avocado half in your hand while you whack the avocado, just leave it on the cutting board. I actually read directions for removing an avocado pit in a cookbook that told you to hold it!! Sounds like a bad idea for me.)<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0Tlf4kgyglWC7SQVJNMjzwlRG7D8SGvaUvpzbl7p4h4ffV6_hbCdyNKtjlh19itSgsVdSqzR_9qQkVHl4tax2WCWj2_Tp4Rm2ZgWu_ofQF7mWEahnBcmnSNPWDe8oLZTI4RJ6qYWcEZU/s1600-h/IMG_1092.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0Tlf4kgyglWC7SQVJNMjzwlRG7D8SGvaUvpzbl7p4h4ffV6_hbCdyNKtjlh19itSgsVdSqzR_9qQkVHl4tax2WCWj2_Tp4Rm2ZgWu_ofQF7mWEahnBcmnSNPWDe8oLZTI4RJ6qYWcEZU/s320/IMG_1092.JPG" alt="" id="BLOGGER_PHOTO_ID_5332424241451616978" border="0" /></a><br />Scoop out the flesh with a regular spoon or a melon baller.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35dxV1_IoxTzVlxUmgrlw9zTWY2-vXn8gJQnmgZFvR-3GkKosrkH9staex4ftD-zoVlbQ0DttE-erXTiWXf_4Ddk5kbzy5acWfo2jiXDm0n8S6oJDFJXAZRKM0XKkILCrcmg8FzQKSN6Y/s1600-h/IMG_1937.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35dxV1_IoxTzVlxUmgrlw9zTWY2-vXn8gJQnmgZFvR-3GkKosrkH9staex4ftD-zoVlbQ0DttE-erXTiWXf_4Ddk5kbzy5acWfo2jiXDm0n8S6oJDFJXAZRKM0XKkILCrcmg8FzQKSN6Y/s320/IMG_1937.JPG" alt="" id="BLOGGER_PHOTO_ID_5332424249740592226" border="0" /></a>Dump it all in a bowl. It looks a bit like ice cream right now!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBCzYY23xx-UN20aX0RArqum8qZ6eAJLENcbJ7R43maRArKjk8xgJqYx8hVdeWyJogiQ2bZRs9faYJoOiPuIDXC0Bjv-OnmcsE4lKU5DGezy8mupQVUaRXp02pKdo_NfkrtmWuNGdm45e/s1600-h/IMG_1938.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBCzYY23xx-UN20aX0RArqum8qZ6eAJLENcbJ7R43maRArKjk8xgJqYx8hVdeWyJogiQ2bZRs9faYJoOiPuIDXC0Bjv-OnmcsE4lKU5DGezy8mupQVUaRXp02pKdo_NfkrtmWuNGdm45e/s320/IMG_1938.JPG" alt="" id="BLOGGER_PHOTO_ID_5332424254256382626" border="0" /></a>Add the chopped onion...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5vQ7QQ4rP1QTyc7bMt0qWacxUl1Gn-O_lP1K-RKZrMe4Bp0ajH5VLIjT5c0oo0bx7l48yI2CCjfNUtniXgwKU7yzUAILTsxR1n9KfiM6BWCOYEH1bhB0Tu3PlXl_3JY8iLbngKh9F7my/s1600-h/IMG_1939.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5vQ7QQ4rP1QTyc7bMt0qWacxUl1Gn-O_lP1K-RKZrMe4Bp0ajH5VLIjT5c0oo0bx7l48yI2CCjfNUtniXgwKU7yzUAILTsxR1n9KfiM6BWCOYEH1bhB0Tu3PlXl_3JY8iLbngKh9F7my/s320/IMG_1939.JPG" alt="" id="BLOGGER_PHOTO_ID_5332424262539718930" border="0" /></a>and the cilantro. Then pour in the lime juice, and chopped jalepeno, the salt and pepper to taste. For the jalepeno, you can remove the seeds if you want less heat, or leave them in for more.<br />After the garlic is roasted, squeeze out the garlic from each clove. Then roughly chop, and add to the bowl.<br />I have struggled for a long time to find the best way to mash guacamole. I don't use a food processor, because I don't want a perfectly smooth guacamole. I don't like that texture. Mixing with a spoon doesn't break it up enough. The best way I guess would be to go the authentic route and buy a <a href="http://www.amazon.com/Molcajete-Authentic-Mexican-Mortar-Pestle/dp/B001J3ZZ4I/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1241552779&sr=8-1">volcanic mortar</a> and one day I might buy one. But for now, my new favorite is to use a potato masher.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_179UfgTKmw2WtjunB-cOUSMVRZJwAFx1ZLOGtV21dUeROTmhuJyKXGJUUoJxDLivtnaJfIp1pCTiyDJpm832XzgATRO6XknsxDR0OmyDpfdJfRcpSuyHP0nTJlI64lQ2ovQu613ykST/s1600-h/IMG_1944.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_179UfgTKmw2WtjunB-cOUSMVRZJwAFx1ZLOGtV21dUeROTmhuJyKXGJUUoJxDLivtnaJfIp1pCTiyDJpm832XzgATRO6XknsxDR0OmyDpfdJfRcpSuyHP0nTJlI64lQ2ovQu613ykST/s320/IMG_1944.JPG" alt="" id="BLOGGER_PHOTO_ID_5332433462888047954" border="0" /></a>Just make sure you don't mash too long, so you still have some chunks.<br /><br /></div>Menu:<br />Guacamole with roasted garlic and chips<br /><a href="http://www.rachaelraymag.com/recipes/chicken-turkey-recipes/grilled-chicken-burritos-with-mango-salsa/article.html?trkid=weeklybites">Grilled chicken burritos with mango salsa</a> (I used turkey)<br />Margaritas<br />Aqua de Jamaica (hibiscus petal tea)<br />SorbetLaurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com1tag:blogger.com,1999:blog-3417812804509602609.post-68779577073841793952009-05-05T11:31:00.000-07:002009-05-05T18:39:02.321-07:00Hamburgers: Part 2<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbh7V7tjpv5hVgYwp9Oz9aFvZNyCWi91jvUXSmCUVO0Yn4O0QAj3y8vNThDZ_txIlykKFM_uFU1anCgEcGAFNGlfKCJ32CH9W9ROGp65O2ZwMhfD8kYjfN7PLMfjm0VVtfOYwsrSMHQ43j/s1600-h/IMG_1926.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbh7V7tjpv5hVgYwp9Oz9aFvZNyCWi91jvUXSmCUVO0Yn4O0QAj3y8vNThDZ_txIlykKFM_uFU1anCgEcGAFNGlfKCJ32CH9W9ROGp65O2ZwMhfD8kYjfN7PLMfjm0VVtfOYwsrSMHQ43j/s320/IMG_1926.JPG" alt="" id="BLOGGER_PHOTO_ID_5332419901335224594" border="0" /></a><br />There are a lot of variations on burgers. This time I decided to make my own up, and it is pretty basic, but has a little heat and Mexican flair.<br /><span style="font-weight: bold;">Ingredients</span>:<br />1lb ground beef (grass fed beef is best)<br />1/2 minced onion<br />1/2 tsp chipotle powder<br />a few dashes of hot sauce (I used Frank's)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpU3bN5t9AjEFRnNn-ZPzEYySvuemjrBdCUWpK0UPXuksuPTbUIsf1IwLC85tjDqOKGRCc7DGvK_mTC2MBbATQ6XEgMrxwor3dbwe3LHANgKCL4M7NzdPNubkfbTnAsUAvs7g4vqoZBl_X/s1600-h/IMG_1905.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpU3bN5t9AjEFRnNn-ZPzEYySvuemjrBdCUWpK0UPXuksuPTbUIsf1IwLC85tjDqOKGRCc7DGvK_mTC2MBbATQ6XEgMrxwor3dbwe3LHANgKCL4M7NzdPNubkfbTnAsUAvs7g4vqoZBl_X/s320/IMG_1905.JPG" alt="" id="BLOGGER_PHOTO_ID_5332418080573043074" border="0" /></a>a handful of chopped cilantro<br />1/2 tsp salt<br />ground pepper<br />4 slices of cheddar cheese (I used habanero cheddar cheese)<br />Red onion slices<br />Lettuce<br />Ketchup or mayo<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia46rNQLf8SapvjVrqgzGW6bbHM3g7J3EDixgc4NwsArXi-ZlYA04yhXYabmZN4TNLocRharKmGliIZVhXwcytf3hJMC0i5Z5BT8ICsPsodEXfL8ONVV3jbvOOgBTzx88O3wmS-48bYmLL/s1600-h/IMG_1911.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia46rNQLf8SapvjVrqgzGW6bbHM3g7J3EDixgc4NwsArXi-ZlYA04yhXYabmZN4TNLocRharKmGliIZVhXwcytf3hJMC0i5Z5BT8ICsPsodEXfL8ONVV3jbvOOgBTzx88O3wmS-48bYmLL/s320/IMG_1911.JPG" alt="" id="BLOGGER_PHOTO_ID_5332418081405046066" border="0" /></a>Throw all of these ingredients together in a medium bowl, and mix it together; I use my hands.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKmdkZ7DiMhpuG0GzJ8lPj4AR5SPdVAb5WFw8pPOldejtxRGQeQvl67plC0PMSm7iBEuzZbDRH_K6TktVIAhedgBebg3I7QE1-w8LEdLemF0wVicip20VMO01K5escG_iSy2LEovBsdIs/s1600-h/IMG_1912.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpKmdkZ7DiMhpuG0GzJ8lPj4AR5SPdVAb5WFw8pPOldejtxRGQeQvl67plC0PMSm7iBEuzZbDRH_K6TktVIAhedgBebg3I7QE1-w8LEdLemF0wVicip20VMO01K5escG_iSy2LEovBsdIs/s320/IMG_1912.JPG" alt="" id="BLOGGER_PHOTO_ID_5332418093617778626" border="0" /></a>Form into 4 patties. Rachael Ray suggests that you make the center of patty a little thinner than the outside, to counter act how the burgers swell when you cook them.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRztrcaxoKFOwQSPpC8ncIvE2sjubq7eiiCXwlsCRzhP_9EK9Pc3F92djfbBEsiF0YG07vB3RLNS-vAhyphenhyphen81HGn2aV_z8fPaVh_LKW8692fzZVoaY5jwFqsCdLXdaa26nFady_sRxemylX/s1600-h/IMG_1914.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRztrcaxoKFOwQSPpC8ncIvE2sjubq7eiiCXwlsCRzhP_9EK9Pc3F92djfbBEsiF0YG07vB3RLNS-vAhyphenhyphen81HGn2aV_z8fPaVh_LKW8692fzZVoaY5jwFqsCdLXdaa26nFady_sRxemylX/s320/IMG_1914.JPG" alt="" id="BLOGGER_PHOTO_ID_5332418098753149058" border="0" /></a>My wonderful husband prepared a charcoal grill, nice and hot.<br />He grilled them for about 3 minutes each side.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-jvhai21kDLy_ika0-Y5Ol8uItCCTkV_GCByjx-I712CCETb7Fdq9r1mFQUQa53nsPKbmM91-fB7AGjdyFXIGo_m94OGZFYZtWcHBhGTUDhKz8boJ1C6roqpT0ySrNHcN26-XURHsfAg/s1600-h/IMG_1922.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-jvhai21kDLy_ika0-Y5Ol8uItCCTkV_GCByjx-I712CCETb7Fdq9r1mFQUQa53nsPKbmM91-fB7AGjdyFXIGo_m94OGZFYZtWcHBhGTUDhKz8boJ1C6roqpT0ySrNHcN26-XURHsfAg/s320/IMG_1922.JPG" alt="" id="BLOGGER_PHOTO_ID_5332418102787399554" border="0" /></a>Top with the cheese, serve on the<a href="http://laura-realgoodfood.blogspot.com/2009/04/hamburgers-part-1-rolls.html"> onion studded hamburger rolls</a>.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbh7V7tjpv5hVgYwp9Oz9aFvZNyCWi91jvUXSmCUVO0Yn4O0QAj3y8vNThDZ_txIlykKFM_uFU1anCgEcGAFNGlfKCJ32CH9W9ROGp65O2ZwMhfD8kYjfN7PLMfjm0VVtfOYwsrSMHQ43j/s1600-h/IMG_1926.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbh7V7tjpv5hVgYwp9Oz9aFvZNyCWi91jvUXSmCUVO0Yn4O0QAj3y8vNThDZ_txIlykKFM_uFU1anCgEcGAFNGlfKCJ32CH9W9ROGp65O2ZwMhfD8kYjfN7PLMfjm0VVtfOYwsrSMHQ43j/s320/IMG_1926.JPG" alt="" id="BLOGGER_PHOTO_ID_5332419901335224594" border="0" /></a><br /><div style="text-align: center;">Top with onion and lettuce, ketchup and mayo.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipT9vcD07ko-4n3CT8nIdMN1rGihxGBhznDaWVuRqUUROD5pdmnTAoInOcuwz4jPdGuyGTJ7rK2krVoAncFEydQp4aigPPBxxVq_sxpxS_AMrKbLX1Ye2OFcCW3ItBg-m9Etciwv0vbV2/s1600-h/IMG_1927.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipT9vcD07ko-4n3CT8nIdMN1rGihxGBhznDaWVuRqUUROD5pdmnTAoInOcuwz4jPdGuyGTJ7rK2krVoAncFEydQp4aigPPBxxVq_sxpxS_AMrKbLX1Ye2OFcCW3ItBg-m9Etciwv0vbV2/s320/IMG_1927.JPG" alt="" id="BLOGGER_PHOTO_ID_5332419442950205154" border="0" /></a><br /><div style="text-align: center;">I served these with some oven fries. Delicious! It had a bit of smoky spiciness, and the home made rolls really made it special.<br /></div>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com0tag:blogger.com,1999:blog-3417812804509602609.post-71624028645334260032009-04-27T16:54:00.000-07:002009-04-27T17:22:46.351-07:00Barefoot Bloggers: Croque Monsieur<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejttzu33YUrEPjz8URumUMI5hHPARbfB6LqwqJAeZ0gcx4QQqyt3i2heNaTmzmXqFW5f3XLa8yRWkdMLUnoWnIUqsE3WNNXNNLeGsIQOd_qKMH3-N82G0bjxIRO0mIQfT2R71VG70XVIb/s1600-h/IMG_1895.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejttzu33YUrEPjz8URumUMI5hHPARbfB6LqwqJAeZ0gcx4QQqyt3i2heNaTmzmXqFW5f3XLa8yRWkdMLUnoWnIUqsE3WNNXNNLeGsIQOd_qKMH3-N82G0bjxIRO0mIQfT2R71VG70XVIb/s320/IMG_1895.JPG" alt="" id="BLOGGER_PHOTO_ID_5329530682413250466" border="0" /></a><br /> The second April recipe was chosen by Kathy of <a href="http://allfoodconsidered.blogspot.com/">All Food Considered</a>. I have never tried making this famous French sandwich, so I was excited to try. You make a ham and cheese sandwich, then smother it in a cheesy white sauce top with more cheese, and broil it in the oven until it is crispy and brown on top. So delicious!<br />I cut the recipe in half, but other than that I think I followed this recipe without change. I bought my bread from Rick's breads, a local bakery here in Lancaster City. It is a regular white French loaf. I used Boar's head maple ham, and imported Gruyere cheese. And local, hormone free milk, as usual.<br />Bon appetit!<br /><a href="http://www.foodnetwork.com/recipes/ina-garten/croque-monsieur-recipe/index.html">Ina Garten's Croque Monsieur</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5O2hEc-iBFF8NXY7JkIG6FukuP0X6Epp0hDry953Wg9JXFOfLAjx6j_9bcXyEZcJJGnx2rVwUPeTlmgO649OsUX-XAPPqrDwxO-gqLk2cFkGsjC3g_aT1U4AbCTtxvIu7vt1mBDERK4H/s1600-h/IMG_1898.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5O2hEc-iBFF8NXY7JkIG6FukuP0X6Epp0hDry953Wg9JXFOfLAjx6j_9bcXyEZcJJGnx2rVwUPeTlmgO649OsUX-XAPPqrDwxO-gqLk2cFkGsjC3g_aT1U4AbCTtxvIu7vt1mBDERK4H/s320/IMG_1898.JPG" alt="" id="BLOGGER_PHOTO_ID_5329530677140612082" border="0" /></a>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com0tag:blogger.com,1999:blog-3417812804509602609.post-55325930930038067542009-04-27T11:52:00.000-07:002009-04-27T13:54:34.926-07:00Hamburgers: Part 1 The Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tNbysLJg4fV_LX8lov6TWBE2vpXndP41zPlGqLBzyN718OYMvLBt9s4ttcQGuuBnuEyaUIzDaLqgghs7JnfVhjVJnx7K5XV18m9mLlSCU_SAyXPOB4o6fltQhh10pJsZhKfCbO1mhxM6/s1600-h/IMG_1885.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tNbysLJg4fV_LX8lov6TWBE2vpXndP41zPlGqLBzyN718OYMvLBt9s4ttcQGuuBnuEyaUIzDaLqgghs7JnfVhjVJnx7K5XV18m9mLlSCU_SAyXPOB4o6fltQhh10pJsZhKfCbO1mhxM6/s400/IMG_1885.JPG" alt="" id="BLOGGER_PHOTO_ID_5329472139632994338" border="0" /></a><br /> It is seriously warm here in PA, it feels like summer right now!! To celebrate, we have been cooking on our new charcoal Weber grill.<br />So tomorrow we will be grilling hamburgers!<br /> I like burgers but one thing I don't like is figuring out what to put them on. The rolls in the grocery store are full of high-fructose corn syrup, preservatives, and other weird things. The bakeries near us that make their bread from scratch don't usually have hamburger rolls. So for the first time, I decided to make my own rolls!<br /> I found a great recipe over at <a href="http://coconutlime.blogspot.com/">Coconut and Lime</a>. Today she posted this recipe for <a href="http://http//coconutlime.blogspot.com/2009/04/onion-studded-hamburger-rolls.html">Onion-Studded Hamburger Rolls.</a><br /> I am not going to re-post her recipe, but if you click on the link above you can see step-by-step instructions. And they are not difficult to make, especially if you have a stand mixer with a dough hook. Here are some shots of my rolls being made.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQa0po-HxFs2xEYZDUdJ9Q5_c2GZSL5EkoNwjY5kxglQi7LqxixTVCGS8ntJZrPgRZMUH5xFnC4Nx0QiR-fd6G6GuIZSCTNoT0UI_0cNy7HEaW79XQvOET9zsIfVSJ2EEtSIvbbo1J0ma/s1600-h/IMG_1876.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQa0po-HxFs2xEYZDUdJ9Q5_c2GZSL5EkoNwjY5kxglQi7LqxixTVCGS8ntJZrPgRZMUH5xFnC4Nx0QiR-fd6G6GuIZSCTNoT0UI_0cNy7HEaW79XQvOET9zsIfVSJ2EEtSIvbbo1J0ma/s400/IMG_1876.JPG" alt="" id="BLOGGER_PHOTO_ID_5329449806035497458" border="0" /></a><br />The first step, heating up some milk, water, butter, salt and sugar.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vFCo1ib6ofMmk4g3unw-Q0jPCSMjJkw_KtdEE1cXngE2ZEd1ndALhjmPM0cm2WXRwdu_L7uoNElXY-P2Kj-r2VjyEb7OdNDEnVx_JKYhUpjYXwJ7VfkDU1Rc6_3u1zkbW_QC1BWvgHh7/s1600-h/IMG_1872.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vFCo1ib6ofMmk4g3unw-Q0jPCSMjJkw_KtdEE1cXngE2ZEd1ndALhjmPM0cm2WXRwdu_L7uoNElXY-P2Kj-r2VjyEb7OdNDEnVx_JKYhUpjYXwJ7VfkDU1Rc6_3u1zkbW_QC1BWvgHh7/s400/IMG_1872.JPG" alt="" id="BLOGGER_PHOTO_ID_5329455373962993314" border="0" /> </a>The cooked shallots to go in the rolls. (I used shallots instead of onion)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnLf0xfq8XbZcrTtYTUJt_4-v8VE8HdP2TZTueBbdb3EnflHtkZV8uyC7geyC5HuEqV61thcRHY5hnnxWI4jPTxrIO9D_W9UJ-HJUJHZu6mIXRYswpol4gNIYdUEfzMWDadhgTLlTPalV/s1600-h/IMG_1879.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnLf0xfq8XbZcrTtYTUJt_4-v8VE8HdP2TZTueBbdb3EnflHtkZV8uyC7geyC5HuEqV61thcRHY5hnnxWI4jPTxrIO9D_W9UJ-HJUJHZu6mIXRYswpol4gNIYdUEfzMWDadhgTLlTPalV/s400/IMG_1879.JPG" alt="" id="BLOGGER_PHOTO_ID_5329449809092932978" border="0" /></a>Kneading the dough in my stand mixer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-N-Pe6h2tjG5AIMMkZmFdvQL43TypVi0Qg5wEqReenOLkMX-Ryy9WTAdX6g5oOoyjsUiQKB1riYL6WTkx6gEkOMz8zJMFIrKm_skpJOnGkO36RemEsrwXXDlafN46awnn-P0_4c0JoIEf/s1600-h/IMG_1880.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-N-Pe6h2tjG5AIMMkZmFdvQL43TypVi0Qg5wEqReenOLkMX-Ryy9WTAdX6g5oOoyjsUiQKB1riYL6WTkx6gEkOMz8zJMFIrKm_skpJOnGkO36RemEsrwXXDlafN46awnn-P0_4c0JoIEf/s400/IMG_1880.JPG" alt="" id="BLOGGER_PHOTO_ID_5329449819163811122" border="0" /></a>The dough after it has risen the first time.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQDYRDTXpSPLnYV8wOb2Bmvj3JRN2IrKewAKJl7iOOvYtOMS6ugfyaNbOASN-OCpgq7M2ZrzvHKm6ztY1IFonei5Klc-adEyrtz70-WiZFS3moTolxXT0ACEiCoQAyQm4PbVQAr3vBg29/s1600-h/IMG_1884.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUQDYRDTXpSPLnYV8wOb2Bmvj3JRN2IrKewAKJl7iOOvYtOMS6ugfyaNbOASN-OCpgq7M2ZrzvHKm6ztY1IFonei5Klc-adEyrtz70-WiZFS3moTolxXT0ACEiCoQAyQm4PbVQAr3vBg29/s400/IMG_1884.JPG" alt="" id="BLOGGER_PHOTO_ID_5329472141569437234" border="0" /></a>The finished rolls!<br />I haven't made bread the traditional way for a while, I have been using Artisan Bread in 5 Minutes a Day method, which doesn't involve punching down the dough or kneading. I think I developed a fear of making bread the normal way. But it wasn't that much work, and I had today off so I had the time to wait for each stage. Thanks to Rachel of <a href="http://coconutlime.blogspot.com/2009/04/onion-studded-hamburger-rolls.html">Coconut and Lime </a>for the great recipe!<br />Tomorrow, the hamburgers!<br /></div>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com0tag:blogger.com,1999:blog-3417812804509602609.post-75770865895909606412009-04-19T13:46:00.000-07:002009-04-19T17:41:35.787-07:00Barefoot Bloggers Budget Challenge!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQvO6SK5g_gzfJNTGT6_EuSoFUgnqgHyns8xgz9GJs2Q41g6I9lFT6ART2SpMeX_4L7EKsAd4xvFHJuCUftXZ7-euFpQ_PjtlMBY7-bDUjuUYfAtFWNOqF3_LJtRMM6a4Z2rlF6gdqkwS/s1600-h/IMG_1867.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQvO6SK5g_gzfJNTGT6_EuSoFUgnqgHyns8xgz9GJs2Q41g6I9lFT6ART2SpMeX_4L7EKsAd4xvFHJuCUftXZ7-euFpQ_PjtlMBY7-bDUjuUYfAtFWNOqF3_LJtRMM6a4Z2rlF6gdqkwS/s400/IMG_1867.JPG" alt="" id="BLOGGER_PHOTO_ID_5326563188225038898" border="0" /></a><br /> I was really intrigued by the new <a href="http://barefootbloggers.wordpress.com/">Barefoot Blogger </a>Challenge-take one of Ina Garten's recipes, and overhaul the recipe to make it cost less. The recipe chosen to overhaul was <a href="http://www.foodnetwork.com/recipes/ina-garten/lobster-cobb-salad-rolls-recipe/index.html">Lobster Cobb Salad Rolls</a>.<br /> And boy, this recipe would have cost a pretty penny had I made it as written. It calls for 1 1/2 lbs lobster meat, which would cost a lot. If I went to Giant, it would cost over $60 dollars to get the amount of lobster meat required. I usually halve the recipes, since it is just for me and my husband but I would still end up spending $30-40 on the lobster meat alone for 3/4 of a pound.<br />I read a lot of the comments for the recipe on the TV Food Network website. Many people commented that the bacon and blue cheese made it overly salty. I decided to get rid of the blue cheese, since that is also pricey. I used a few shavings or parmesan, which I always have on hand.<br /> Someone also commented that with all the other stuff going on (the vinaigrette, the bacon, etc) you might as well use turkey instead of lobster. So I decided to do that! I used a turkey tenderloin that cost me exactly $3.64! How is that for saving?<br />I also turned it into a pasta salad, using 100% whole wheat rotini. Other changes include using pancetta instead of bacon, sun-dried tomatoes instead of cherry, (not in season yet!!) and a slightly altered vinaigrette. So you can check out the original recipe <a href="http://www.foodnetwork.com/recipes/ina-garten/lobster-cobb-salad-rolls-recipe/index.html">here</a> but I recommend my version :) I'm not biased at all!It is very different from the original recipe, but I really really enjoyed it. It is one of the tastiest dishes I have made in a while!<br /><span style="font-weight: bold;">Turkey Cobb Pasta Salad </span>Serves 3<span style="font-weight: bold;"> </span><br />Ingredients:<br />1/2 lb whole wheat spiral pasta (such as rotini)<br />about 1 lb turkey tenderloin<br />6 slices (medium thickness) pancetta<br />1 small bunch organic arugula<br />1 organic avocado<br />lemon juice<br />1 small handful sun dried tomatoes<br /><span style="font-weight: bold;">Vinaigrette</span>:<br />1/2 cup olive oil<br />3 tablespoons sherry vinegar<br />salt and pepper<br />2 tsp Dijon mustard<br />1 shallot, roughly chopped<br />1 garlic clove, roughly chopped<br />1 tsp honey<br />juice of 1/2 a large lemon<br />salt and pepper<br /><br />Directions:<br />Bring a large pot of salted water to boil for the pasta. While the water heats up, season the turkey tenderloin with salt and freshly ground pepper on all sides. Put on a tray in a toaster oven at 400 degrees F for about 25 minutes, or until no longer pink inside.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNZTDyTjDPyP8K0SSjUZfiyCASSNNrpHg_L6whLDf9uIN-_BDk0PgzCH7CDVEX6bn_xfvdN5g9nS0pY50qPNZq4bEgsPiSPRUOcGd35KgT7j6kOitE8HRUDa3K5RnhSl-aefjtr2kCi14/s1600-h/IMG_1866.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNZTDyTjDPyP8K0SSjUZfiyCASSNNrpHg_L6whLDf9uIN-_BDk0PgzCH7CDVEX6bn_xfvdN5g9nS0pY50qPNZq4bEgsPiSPRUOcGd35KgT7j6kOitE8HRUDa3K5RnhSl-aefjtr2kCi14/s400/IMG_1866.JPG" alt="" id="BLOGGER_PHOTO_ID_5326557992138864018" border="0" /></a><br />The cooked turkey tenderloin. I got this from "The Turkey Lady" at Central Market in Lancat<br /></div>Cook the pancetta in a skillet over medium heat until crisp, remove to paper towels to cool.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_l7AX66U0gYtA73NPnjRktnVZOldFAn2fbOm_g1qmHkUs9KTbCZ86XvVfvcHmVJ1r3xHeIkbqoyz5sKzXPt0tlkdkeHoyiiyeMQjyoNIaf8Bya3z9kAObktPj4CTMVyoeIRnNnRJLUM3/s1600-h/IMG_1848.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_l7AX66U0gYtA73NPnjRktnVZOldFAn2fbOm_g1qmHkUs9KTbCZ86XvVfvcHmVJ1r3xHeIkbqoyz5sKzXPt0tlkdkeHoyiiyeMQjyoNIaf8Bya3z9kAObktPj4CTMVyoeIRnNnRJLUM3/s400/IMG_1848.JPG" alt="" id="BLOGGER_PHOTO_ID_5326557979901746674" border="0" /></a><br />I just loooooove pancetta. It has a great flavor.<br /><br /></div>After the pasta is cooked until al dente, drain and rinse in cold water to cool down. Dump in a large bowl.<br />Rinse the arugula and rip larger leaves in half. Add to bowl.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVHD3Vba7G1865tCUgFvpaHY1xprvJKhUJAUyWYVbe3ExrOfm2rBZs6GEnw_36ldpb1rV6rLcvgU92WWO6vglFeuu5E_CmnIfVCvEJzDaoUSHwerP9dXmSjGnMVVvPSEcp4jZBKyTcdSfo/s1600-h/IMG_1844.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVHD3Vba7G1865tCUgFvpaHY1xprvJKhUJAUyWYVbe3ExrOfm2rBZs6GEnw_36ldpb1rV6rLcvgU92WWO6vglFeuu5E_CmnIfVCvEJzDaoUSHwerP9dXmSjGnMVVvPSEcp4jZBKyTcdSfo/s400/IMG_1844.JPG" alt="" id="BLOGGER_PHOTO_ID_5326557974793368610" border="0" /></a><br />This organic arugula from market was tender and much better than the supermarket variety nowadays.<br /><br /></div> Cut the avocado in half, remove pit, and peel off outer skin. Cut into a 3/4 inch dice. Sprinkle with lemon juice, then add to pasta.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Kvn8RIE09LZvqWoFezQn9x3OooX6B4GBiy3PW50t7RSsXpf45zKnp7K2LSmzjhUVwwrJl0u_safUh51YRBYPhWjkWFr4w2NH-_evfYHsdiJlM9pbAI4t_q9Q-PqBWpDEeKZYCDHV0f3L/s1600-h/IMG_1861.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Kvn8RIE09LZvqWoFezQn9x3OooX6B4GBiy3PW50t7RSsXpf45zKnp7K2LSmzjhUVwwrJl0u_safUh51YRBYPhWjkWFr4w2NH-_evfYHsdiJlM9pbAI4t_q9Q-PqBWpDEeKZYCDHV0f3L/s400/IMG_1861.JPG" alt="" id="BLOGGER_PHOTO_ID_5326557986785211666" border="0" /></a><br />This avocado, from the organic produce stand, was also labeled "Fair Trade Certified"!!! It was beautiful and delicious.<br /><br /></div> Roughly chop sundried tomatoes and add in. Crumble pancetta and also add into the salad.<br />Meanwhile, make the vinaigrette. Blend the olive oil, vinegar, mustard, lemon juice, salt and pepper in a blender, or use a container and an immersion blender (This is what I did, less clean up.) Then add the shallot, garlic and honey and blend until shallot and garlic are incorporated.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX2rglTrDSC-ooIPcQo9-Os6oDy8ujrP0PT2sX3-qQyBPrFYrxXH60g7FfqJpwKY16FBCHq41edMdzAFS1ZZErpcWkxOGLM-5VNNZ2RtRfJB1X7bsAqO_Y20UyZLSUtRGXxNqp_wRidc7/s1600-h/IMG_1852.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX2rglTrDSC-ooIPcQo9-Os6oDy8ujrP0PT2sX3-qQyBPrFYrxXH60g7FfqJpwKY16FBCHq41edMdzAFS1ZZErpcWkxOGLM-5VNNZ2RtRfJB1X7bsAqO_Y20UyZLSUtRGXxNqp_wRidc7/s400/IMG_1852.JPG" alt="" id="BLOGGER_PHOTO_ID_5326557984529458994" border="0" /></a><br />This organic lemon was HUGE!<br /><br /></div> Cut the turkey into bite sized pieces and cool. Add to the pasta mixture, then mix in the vinaigrette. Serve with freshly shaved parmesan on top.<br /><br />Approximate cost of this dinner: $17.00 (including mostly organic ingredients)<br />Approximate cost of original recipe (cut in half to serve two): $58.00<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfkAI3nE1wRezNzBwIDJ-sDFT1NeEtKJc2ijOiGEevNonVbL13-d6VfMHav0YKflmN3fJeFbfAEFxP0i0jKQyDUXeotbgx4dEmWYBr_lGErjsPUOV8kFqcm0ieK_lgwHKJxYSZsgkFJo-/s1600-h/IMG_1871.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfkAI3nE1wRezNzBwIDJ-sDFT1NeEtKJc2ijOiGEevNonVbL13-d6VfMHav0YKflmN3fJeFbfAEFxP0i0jKQyDUXeotbgx4dEmWYBr_lGErjsPUOV8kFqcm0ieK_lgwHKJxYSZsgkFJo-/s400/IMG_1871.JPG" alt="" id="BLOGGER_PHOTO_ID_5326563191775172002" border="0" /></a><br /><br /></div>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com3tag:blogger.com,1999:blog-3417812804509602609.post-67603975042567853012009-04-08T17:01:00.000-07:002009-04-09T07:18:03.875-07:00Barefoot Bloggers: Chinese Chicken Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7USzBcWjoDw9Y20XMK5q_SH6Ki-_ok2xHIQi1n8UJijZogcW7c_5qJHtPpPKfSjAZgZNg-9luECZz8jWclRkcpWObAgXpGsoPwSj1qIIESm0ewQEHpMVBL0NWs3gPRp_Sj-USdsOg65A/s1600-h/IMG_1838.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7USzBcWjoDw9Y20XMK5q_SH6Ki-_ok2xHIQi1n8UJijZogcW7c_5qJHtPpPKfSjAZgZNg-9luECZz8jWclRkcpWObAgXpGsoPwSj1qIIESm0ewQEHpMVBL0NWs3gPRp_Sj-USdsOg65A/s320/IMG_1838.JPG" alt="" id="BLOGGER_PHOTO_ID_5322487419631041682" border="0" /></a>This week McKenzie of <a href="http://www.kenzieskitchen.blogspot.com/">Kenzie's Kitchen</a> chose this lovely salad from the Barefoot Contessa.<br />This meal was healthy and delicious! I wanted to use asparagus, I really did. But here in Lancaster, PA asparagus is not in season quite yet. It should be very soon. But asparagus is one of those vegetables I am very picky about eating only local and in season. It is just not very good shipped in from thousands of miles away, I think.<br />So I used snow peas, and they worked very well. I also used rice vinegar instead of apple cider vinegar.<br />Other than that I halved the recipe and I felt really healthy about eating this dinner!!<br />Until I had a few glasses of wine with it. Whoops!<br />Hey, I'm on Easter break, I don't need to work tomorrow. So it's all good.<br /><div class="body-text"> <!--concordance-begin--> <span style="display: none;" class="nocoupons">nocoupons</span><ul><li><div class="body-text"> <h2>Ingredients</h2> <!--concordance-begin--> <span style="display: none;" class="nocoupons">nocoupons</span><ul><li>4 split chicken breasts (bone-in, skin-on)</li><li>Good olive oil</li><li>Kosher salt</li><li>Freshly ground black pepper</li><li>1/2 pound asparagus, ends removed, and cut in thirds diagonally (Or snow peas, cut in half diagonally)<br /></li><li>1 red bell pepper, cored and seeded</li><li>2 scallions (white and green parts), sliced diagonally </li><li>1 tablespoon white sesame seeds, toasted</li></ul> <h3>For the dressing:</h3> <span style="display: none;" class="nocoupons">nocoupons</span><ul><li>1/2 cup vegetable oil</li><li>1/4 cup good apple cider vinegar (or rice vinegar)<br /></li><li>3 tablespoons soy sauce</li><li>1 1/2 tablespoons dark sesame oil</li><li>1/2 tablespoon honey</li><li>1 clove garlic, minced</li><li>1/2 teaspoon peeled, grated fresh ginger</li><li>1/2 tablespoon sesame seeds, toasted</li><li>1/4 cup smooth peanut butter</li><li>2 teaspoons kosher salt</li><li>1/2 teaspoon freshly ground black pepper</li></ul> <!--concordance-end--> <h2>Directions</h2> <p> Preheat the oven to 350 degrees F. </p><p>Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvAVL3Hl8nev5-BMIfb2KeP-J99GPWfDP6BxQRN09RgfggzfoxTeA7J365p0k5-UafAMhMCGabnohjkJ73Ha4d85u3sNdI0i_GCEFGSydbfpaS0tLcnd47OEGC9Qecy22IzZwujfiVudK/s1600-h/IMG_1811.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvAVL3Hl8nev5-BMIfb2KeP-J99GPWfDP6BxQRN09RgfggzfoxTeA7J365p0k5-UafAMhMCGabnohjkJ73Ha4d85u3sNdI0i_GCEFGSydbfpaS0tLcnd47OEGC9Qecy22IzZwujfiVudK/s320/IMG_1811.JPG" alt="" id="BLOGGER_PHOTO_ID_5322476905537816562" border="0" /></a></p></div></li><li><div class="body-text"><p>Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKHa0AZ50clKALp6fdlGHt_ZY1wPl9B-wqUK_zqaJn4KyVMtnZagOdASi-jOjUDxd1neCZBfBfvV3OiRsq7WvmKwCFOcxOhbtijh6JM1H8CIZ6wVEEO_0tn1rDj-gk7bXYeveTPLzP1h5/s1600-h/IMG_1815.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKHa0AZ50clKALp6fdlGHt_ZY1wPl9B-wqUK_zqaJn4KyVMtnZagOdASi-jOjUDxd1neCZBfBfvV3OiRsq7WvmKwCFOcxOhbtijh6JM1H8CIZ6wVEEO_0tn1rDj-gk7bXYeveTPLzP1h5/s320/IMG_1815.JPG" alt="" id="BLOGGER_PHOTO_ID_5322476903246605474" border="0" /></a>Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nTDvlAGgVeY7t6y4Wo19ZfcjQAshDyGfU-sAxEfmfCxse6hcsH-hP1IxVRBducZF_7a-l1vp2neEZUw2AIYPPf2B_RCqP4V193djOD9RLkeSeWI_zyeEp5LK8nfBKUD7UwmAYuLGBgvX/s1600-h/IMG_1816.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nTDvlAGgVeY7t6y4Wo19ZfcjQAshDyGfU-sAxEfmfCxse6hcsH-hP1IxVRBducZF_7a-l1vp2neEZUw2AIYPPf2B_RCqP4V193djOD9RLkeSeWI_zyeEp5LK8nfBKUD7UwmAYuLGBgvX/s320/IMG_1816.JPG" alt="" id="BLOGGER_PHOTO_ID_5322476908462203986" border="0" /></a></p></div></li><li><div class="body-text"><p>Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLa_npxKeNUtHCiEJWx6Adfs7K6ANsxs6kF5lNZvOaKkqHTXfa4VykG56w_A9Cv14HhMkUZkUSuE0KJdRywnTGk6EUrGQrXjL3xygut90YROos25LjMb8cecAxeqgZYfUXZfOsc9hg-yQ/s1600-h/IMG_1819.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLa_npxKeNUtHCiEJWx6Adfs7K6ANsxs6kF5lNZvOaKkqHTXfa4VykG56w_A9Cv14HhMkUZkUSuE0KJdRywnTGk6EUrGQrXjL3xygut90YROos25LjMb8cecAxeqgZYfUXZfOsc9hg-yQ/s320/IMG_1819.JPG" alt="" id="BLOGGER_PHOTO_ID_5322476912715264290" border="0" /></a></p><p>Whisk together all of the ingredients for the dressing <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6a5-kZ5-7qqEpw0b49JTJNdwNJOiIiz2o2nDX5W6fiUO4UM4cyfLiiHvUX54614gcsm3bsTqTYepC3A_YzHZqLwzuFyu67pnj19toztNWXlNfDefWn21v_YxM_2dV8AjEWuigMoVYDPm/s1600-h/IMG_1826.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6a5-kZ5-7qqEpw0b49JTJNdwNJOiIiz2o2nDX5W6fiUO4UM4cyfLiiHvUX54614gcsm3bsTqTYepC3A_YzHZqLwzuFyu67pnj19toztNWXlNfDefWn21v_YxM_2dV8AjEWuigMoVYDPm/s320/IMG_1826.JPG" alt="" id="BLOGGER_PHOTO_ID_5322487403493260162" border="0" /></a></p></div></li><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJFjariiS27_iKdcbF1wWys36STOxsidrcSwOi85Lf77flIwY79x3AsXHdKSshwoKSuwCS-fwqIG5coPvEXzouxfQNsZ4WuiRDqaAIYz1tPRSb99RERTCs4NFegiQGCTBY-aOdAjK3SAb/s1600-h/IMG_1833.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJFjariiS27_iKdcbF1wWys36STOxsidrcSwOi85Lf77flIwY79x3AsXHdKSshwoKSuwCS-fwqIG5coPvEXzouxfQNsZ4WuiRDqaAIYz1tPRSb99RERTCs4NFegiQGCTBY-aOdAjK3SAb/s320/IMG_1833.JPG" alt="" id="BLOGGER_PHOTO_ID_5322487410866275346" border="0" /></a></li><li><div class="body-text"><p>Pour the dressing over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MF2O4s34d3BBrruOOU0wIpbyyNmeL0EW9HhC_CQ534cW4GvciHsWJXpJSBrp8yQN047e9uWxLgQp406CtwlBQiU8dQBHxT-yMYTEaorQbXZtGdl9N71KqHHWkR8xTZ691K-Mzjn_Cj9b/s1600-h/IMG_1836.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MF2O4s34d3BBrruOOU0wIpbyyNmeL0EW9HhC_CQ534cW4GvciHsWJXpJSBrp8yQN047e9uWxLgQp406CtwlBQiU8dQBHxT-yMYTEaorQbXZtGdl9N71KqHHWkR8xTZ691K-Mzjn_Cj9b/s320/IMG_1836.JPG" alt="" id="BLOGGER_PHOTO_ID_5322487414589434770" border="0" /></a></p> </div><br /></li></ul></div>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com7tag:blogger.com,1999:blog-3417812804509602609.post-67624514273636572882009-03-26T14:00:00.000-07:002009-04-08T18:25:30.111-07:00Barefoot Bloggers: Tomato and Goat Cheese Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsmuo890s9MAMZwXcMa7ZW8VYre4m8-Yt74homlYhUVCpl3Fo-9nHbJC7cIgIifz6vzopCWRRxSBd1CF7gN7URMrpnGsiBApF48x7mYp8VFhhZ7LLXYkuaRKmIh_30UroE0_C50jro_rf/s1600-h/IMG_1798.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsmuo890s9MAMZwXcMa7ZW8VYre4m8-Yt74homlYhUVCpl3Fo-9nHbJC7cIgIifz6vzopCWRRxSBd1CF7gN7URMrpnGsiBApF48x7mYp8VFhhZ7LLXYkuaRKmIh_30UroE0_C50jro_rf/s320/IMG_1798.JPG" alt="" id="BLOGGER_PHOTO_ID_5317609620682715202" border="0" /></a><br />This week's Barefoot Bloggers' Recipe are these delicious tarts picked by Anne of <a href="http://annestrawberry.blogspot.com/">Anne Strawberry</a>.<br />I made half of the recipe, and used sundried tomatoes instead of regular tomatoes, since they are not in season here in PA. The sun-dried tomatoes got a little black, but other than that this was a nice recipe. It sounds like it will take longer to make than it does. It is really a pretty fast recipe!<br /><br /><a href="http://www.foodnetwork.com/recipes/ina-garten/tomato-and-goat-cheese-tarts-recipe/index.html">Ina Garten's Tomato and Goat Cheese Tarts</a><br />Ingredients<br /><ul><li>1 package (17.3 ounces/2 sheets) puff pastry, defrosted</li><li>Good olive oil</li><li>4 cups thinly sliced yellow onions (2 large onions)</li><li>3 large garlic cloves, cut into thin slivers</li><li>Kosher salt and freshly ground black pepper</li><li>3 tablespoons dry white wine</li><li>2 teaspoons minced fresh thyme leaves</li><li>4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler </li><li>4 ounces garlic-and-herb goat cheese (recommended: Montrachet)</li><li>1 large tomato, cut into 4 (1/4-inch-thick) slices</li><li>3 tablespoons julienned basil leaves</li></ul> <!--concordance-end--> <h2>Directions</h2> <p> Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use. </p><p>Preheat the oven to 425 degrees F. </p><p>Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat. </p><p>Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXOaAO0-PEDa2YsPEK7DHmFsv3gVpnx-6ki9igAe8nfUqmSEokq9zSboOlw5iLATGuS377616RzesqqNlOMG2uimvkM8caQCz36R_G9ip0yeyALnuocBi_Yi-QuaXu5FSDFza7U9EBDIx/s1600-h/IMG_1794.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXOaAO0-PEDa2YsPEK7DHmFsv3gVpnx-6ki9igAe8nfUqmSEokq9zSboOlw5iLATGuS377616RzesqqNlOMG2uimvkM8caQCz36R_G9ip0yeyALnuocBi_Yi-QuaXu5FSDFza7U9EBDIx/s320/IMG_1794.JPG" alt="" id="BLOGGER_PHOTO_ID_5317609599392396866" border="0" /></a></p><p>Place 1/4 of the onion mixture on each circle, again staying within the scored edge.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzic_yM_b8C0cExF9wkHJToWoZ6K1eY6KgTXMggnLchqlKbP0KjcSUd4ubqXkKCXZc3JiEDYvQkOXoFEP81R0X1-fRpCPxVWZ7VnItt61a85DZK1NC9EI6bimjz2F6ncyjCL5GRLizKoV/s1600-h/IMG_1795.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzic_yM_b8C0cExF9wkHJToWoZ6K1eY6KgTXMggnLchqlKbP0KjcSUd4ubqXkKCXZc3JiEDYvQkOXoFEP81R0X1-fRpCPxVWZ7VnItt61a85DZK1NC9EI6bimjz2F6ncyjCL5GRLizKoV/s320/IMG_1795.JPG" alt="" id="BLOGGER_PHOTO_ID_5317609604280648754" border="0" /></a>Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2yhcyHhYrfSc-VDk_6Kt4dlDd9tN3xAtkIXrBeyRyUez11Hj8W0NJj6OveT_lIBEVlX5eCMOS6AvS5hziOaTf-PoZFysrV24AydNsuo4pD2hujjwM-NsdN5huoTvZNVvbG9cEp2CD2BP/s1600-h/IMG_1796.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2yhcyHhYrfSc-VDk_6Kt4dlDd9tN3xAtkIXrBeyRyUez11Hj8W0NJj6OveT_lIBEVlX5eCMOS6AvS5hziOaTf-PoZFysrV24AydNsuo4pD2hujjwM-NsdN5huoTvZNVvbG9cEp2CD2BP/s320/IMG_1796.JPG" alt="" id="BLOGGER_PHOTO_ID_5317609608330247490" border="0" /></a></p><p>Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5_92mjPcMe4hUvW5l7qE7kQoSkswpk7eSmlUipJOyaELgwTB0uwjMiWNV47UsvmXjzlFp7n6xKauY6RT427ubjEoNkmyCxqXrrPDRzqGauzbc7xQWBoX4Aga-jVvzpO3e61OYVoXLDHB/s1600-h/IMG_1797.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5_92mjPcMe4hUvW5l7qE7kQoSkswpk7eSmlUipJOyaELgwTB0uwjMiWNV47UsvmXjzlFp7n6xKauY6RT427ubjEoNkmyCxqXrrPDRzqGauzbc7xQWBoX4Aga-jVvzpO3e61OYVoXLDHB/s320/IMG_1797.JPG" alt="" id="BLOGGER_PHOTO_ID_5317609612231080530" border="0" /></a></p>Laurahttp://www.blogger.com/profile/01271305823998497023noreply@blogger.com2