tag:blogger.com,1999:blog-52772019884021747742024-03-05T14:26:25.124-08:00Penny for Your PotsHow One Girl Beats Big Food Lust on a Bitty Budget
(and the Recipes that Save Her)RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-5277201988402174774.post-23238608140809317042011-01-05T07:49:00.000-08:002011-01-05T07:52:57.740-08:00A Soup for the French, and the Gods<div class="separator" style="clear: both; text-align: left;">What to do with a bag of red onions? Why, those onions are just crying to become French onion soup! You would think it would be hard to make this bowl of rich and juicy onions topped in crusty gruyere. Not so. If I can do it while watching Benjamin Button, you can too. Just gather the ingredients and this dish--<a href="http://www.foodnetwork.com/recipes/tyler-florence/french-onion-soup-recipe2/index.html">made possible by the Food Network's Tyler Florence, whose recipe I've duplicated below</a>--is all yours for just a few bucks. And I must say, the flavor brings back to flashing images of Paris and my mom's beefy, juicy, brisket. Not a bad combination....</div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">RICH AND HEAVENLY FRENCH ONION SOUP</span></b></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>THE GOODS</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 cup unsalted butter ($1)</div>4 onions, sliced ($2.69)<br />
2 garlic cloves, chopped ($1)<br />
2 bay leaves ($1.49)<br />
2 fresh thyme sprigs (not sure how much this would cost you because I got mine from the garden)<br />
Kosher salt and freshly ground black pepper<br />
1 cup red wine, about 1/2 bottle ($1.99)<br />
3 heaping tablespoons all-purpose flour ($2.99)<br />
2 quarts beef broth (I use pareve beef buillon, $3.49)<br />
1 baguette, sliced ($1)<br />
1/2 pound grated Gruyere ($2.49)<br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>The Grand Total:</b> $18.14 for about 4 servings, or $4.54 per serving</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><b>THE WAY</b></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_116W-Rvr2XW8uRydGEGKwesazVG5K3d-moPorpNxJrPKtbwmJDVpL8rv5a0KR-W1k7J2T77u6zS5cU8REsoA5tEFmQ0kxohTAci__oVGHH2sAgKMT2mQdUpjSzx55nxKEU0k7ZbEIvw/s1600/IMG_8066.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_116W-Rvr2XW8uRydGEGKwesazVG5K3d-moPorpNxJrPKtbwmJDVpL8rv5a0KR-W1k7J2T77u6zS5cU8REsoA5tEFmQ0kxohTAci__oVGHH2sAgKMT2mQdUpjSzx55nxKEU0k7ZbEIvw/s320/IMG_8066.JPG" width="320" /></a>Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZG1B6uROxeJus_flwsp2SUji0OyMI-d_J-Yg4h8DGuy_GCQ8I_-VCJ2nHZkHTG6Q7PJYnESL8_lrg1MXHBlGkiEJ4IIN9MDqRYgMGhKIYBzCMxNs0yvBzlQFhgQ6L9y9HIy4ZtX6FI48/s1600/IMG_8073.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZG1B6uROxeJus_flwsp2SUji0OyMI-d_J-Yg4h8DGuy_GCQ8I_-VCJ2nHZkHTG6Q7PJYnESL8_lrg1MXHBlGkiEJ4IIN9MDqRYgMGhKIYBzCMxNs0yvBzlQFhgQ6L9y9HIy4ZtX6FI48/s320/IMG_8073.JPG" width="320" /></a><br />
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Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwfjTauHXjg2gXWiD1M36DRFzZummLPWLtiKRhhyKoPNrF7z7Q_3FwibMnFvXgmc86gf9S_pAOJrD4ajuAHlTL5AqnCj7wPrBuZEsaUcTP9W6txWb_sk0GcPqhDXCAOYYP1vzVV2cnzc/s1600/IMG_8089.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwfjTauHXjg2gXWiD1M36DRFzZummLPWLtiKRhhyKoPNrF7z7Q_3FwibMnFvXgmc86gf9S_pAOJrD4ajuAHlTL5AqnCj7wPrBuZEsaUcTP9W6txWb_sk0GcPqhDXCAOYYP1vzVV2cnzc/s320/IMG_8089.JPG" width="320" /></a></div>Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsmmOoiHAbEheXX05p3UX8x63-0EP9gLWcDIMYUcSw-5scvQQH_AXm7ozLgH_hXh3nHLklnu6MEYcdalyNoHZ8DcENIQVL1pLsByf5a1lWw1Jv2oAGu5AespXoO3YTYyoBzG1jA27Kr8/s1600/IMG_8111.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsmmOoiHAbEheXX05p3UX8x63-0EP9gLWcDIMYUcSw-5scvQQH_AXm7ozLgH_hXh3nHLklnu6MEYcdalyNoHZ8DcENIQVL1pLsByf5a1lWw1Jv2oAGu5AespXoO3YTYyoBzG1jA27Kr8/s320/IMG_8111.JPG" width="320" /></a>When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup in bowls and float several of the Gruyere croutons on top.<br />
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Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-42974924334503454032011-01-02T20:00:00.000-08:002011-01-02T21:39:00.399-08:00Flatbread with an Attitude<div class="separator" style="clear: both; text-align: left;">It's been a while since I last wrote, but good things have been in the works in my kitchen. One notable night featured a surprise visit from a couple old friends, a bottle of wine, and a survey of the ingredients available in my refrigerator. Juggling a granny smith apple, a bag of arugula, a handle of vodka--yes, a handle of vodka--and my wine glass, I served up a flatbread that was crunchy, creamy, warm, sweet and tart all at once. Thanks to <a href="http://www.themeaningofpie.com/2010/09/alevropita-a-flat-crispy-greek-feta-bread/">this great flatbread recipe</a> from The Meaning of Pie and a bit of creativity, dinner was served.</div><br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">GRUYERE, GRANNY SMITH APPLE, AND ARUGULA FLATBREAD WITH BALSAMIC GLAZE</span></b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfVl0-nqFzH9optYlbwzQdT7aZDlqG89_wtyBFxHV-iKbC1WGxipWvjB5gL0r_TaDLIL0lvYU-S9BesSKheGkqOyR4i5zaPMtG9Lnc39FngqcPLtNJY7WM5aoT5xBlBAM_TVnitpsBAM/s1600/IMG_8090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfVl0-nqFzH9optYlbwzQdT7aZDlqG89_wtyBFxHV-iKbC1WGxipWvjB5gL0r_TaDLIL0lvYU-S9BesSKheGkqOyR4i5zaPMtG9Lnc39FngqcPLtNJY7WM5aoT5xBlBAM_TVnitpsBAM/s640/IMG_8090.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUq1XO-3_oz_Q5RzShe_D4BX4DpkPG2bTcLf41ma2MDrp_Uwk0Y465uQY_ktpK3_DeUCLMyfv7-3Ysc8fxV4DVjcpaaV-dPpjUDdg7powkYS11z6Al1jU0huZe04Nbjo4DEKau4dr9CU/s1600/IMG_8094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUq1XO-3_oz_Q5RzShe_D4BX4DpkPG2bTcLf41ma2MDrp_Uwk0Y465uQY_ktpK3_DeUCLMyfv7-3Ysc8fxV4DVjcpaaV-dPpjUDdg7powkYS11z6Al1jU0huZe04Nbjo4DEKau4dr9CU/s640/IMG_8094.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: auto;"><b>THE GOODS</b></div><div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: auto;"></div><b>For the crust:</b><br />
2 teaspoons vodka ($2.99)<br />
Half an egg (scramble it and eye-ball it) ($0.12)<br />
½ cup plus 2 Tablespoons all purpose flour, sifted ($2.99)<br />
1/8 teaspoon baking powder ($1.39)<br />
1 Tablespoon unsalted butter, softened ($1)<br />
2 Tablespoons olive oil (for batter)<br />
2 Tablespoons olive oil (for the skillet)<br />
½ cup water<br />
1/8 teaspoon kosher salt<br />
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<b>For the topping:</b><br />
About 1-2 cups of gruyere cheese ($2.49)<br />
1 granny smith apple ($0.49)<br />
A couple handfuls of arugula ($1.99)<br />
Balsamic vinegar ($1.99)<br />
Optional: shaved parmesan or asiago cheese<br />
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<b>The Grand Total:</b> $15.45<br />
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<b>THE WAY</b><br />
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Grate the cheese and slice the apple. Grab a baking pan or a cast iron skillet that is about 12 inches in diameter. Preheat the oven to 500 degrees with the pan inside.<br />
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Meanwhile, combine the water, vodka, olive oil, and half an egg. In a separate bowl, sift together the flour, baking powder, and salt. Pour the wet ingredients into the dry ingredients and whisk them together.<br />
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Carefully remove the HOT pan from the oven. Pour the remaining 2 tablespoons of olive oil in the skillet and spread it around with a paper towel or a spatula. Immediately pour in the batter and spread it to the edges of the pan to the extent possible using a wooden or rubber spatula. It will be cooking as you spread so just do the best you can and then let it be. Dot the batter with butter…and by that I mean put 8 or 10 little spots of butter around the pan.<br />
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Carefully return the pan to the oven for an additional 15 to 20 minutes. Check it at 15 minutes to make sure it isn’t getting too browned and sprinkle the cheese on top. Assemble the granny smith apple slices on top of the cheese.<br />
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While you're waiting for the flatbread to cook, pour about 3 cups of balsamic into another sautee pan, and cook it over medium heat until it condenses to the consistency of a glaze -- about 5-10 minutes. Grate the cheese and slice the apples.<br />
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Carefully remove the pan back to the stove-top (just because it is the most heat-safe spot). With a large spatula, remove the bread to a cutting board. Place the arugula on top and drizzle with balsamic glaze. Cut into pieces and serve.RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-8692441296224562602010-12-19T16:23:00.000-08:002010-12-19T16:23:03.325-08:00Bites of (Chocolate) Heaven<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">For my office holiday party, we caved in to tradition and held a white elephant gift exchange. You know, the kind of gift exchange where you take turns, and each person has the option of picking a new gift from the stash, or stealing a gift from someone else... I wanted to bring something that wouldn't break my budget, while still being one of the most coveted of the bunch. I succeeded in both goals by making these delicious Frangelico dark chocolate truffles. Not only did they get stolen more than any other gift, but the recipe also made enough so that I could save the leftovers for myself. Now that's what I call success!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.bakersroyale.com/holiday/chocolate-frangelico-truffles/">This recipe is originally from Baker's Royale</a>, and I highly recommend it for all your chocolate and holiday gift needs.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: large;">VELVETY DARK CHOCOLATE FRANGELICO TRUFFLES</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWE_7CQHe4NP9-6_JN_7gSS0P37ceIcrxW5fwIobe22lhUB4ZElJz7GKcGzzydWUw80g9ryfwiqK0jQ-XPaOM1u4LabiSKk_aHJLFxb3IFyqMXXFzD5tYwAHcuNe13DEHCnz0tMx-_rXY/s1600/IMG_8012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWE_7CQHe4NP9-6_JN_7gSS0P37ceIcrxW5fwIobe22lhUB4ZElJz7GKcGzzydWUw80g9ryfwiqK0jQ-XPaOM1u4LabiSKk_aHJLFxb3IFyqMXXFzD5tYwAHcuNe13DEHCnz0tMx-_rXY/s640/IMG_8012.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>THE GOODS</b></div><br />
1 cup heavy cream ($0.99)<br />
1 vanilla bean, split, I used 1 teaspoon vanilla extract instead ($4.79 for a large bottle - could be free if you have it)<br />
1 lb. bittersweet chocolate, finely chopped ($1.50)<br />
1/4 cup of Frangelico liqueur ($5.99)<br />
1/4 cup of unsweetened cocoa powder, for dusting ($1.59)<br />
1/8 teaspoon kosher salt <br />
Optional: 1/4 teaspoon espresso powder, I left this out <br />
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<b>The Grand Total:</b> $14.86 for about 25-30 truffles<br />
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<b>THE WAY</b><br />
<div class="entry"><br />
Place heavy cream in a saucepan. Cut and split vanilla beans vertically and then scrape vanilla bean seeds into cream and then place emptied vanilla seeds in as well (or, pour in vanilla extract). Bring vanilla cream mixture to a boil. Remove sauceepan from heat and pour cream through a strainer over chopped chocolate. Remove vanilla seed and let stand for 10 seconds. Add salt (and espresso powder, if using) to mixture and gently stir until combined. </div><div class="entry"></div><div class="entry"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWdJXe2HRcJcd6FXiAOa8Nbc_gzP1z6B7xaFTzirVhjyoFbCotm-Q4Eap7hRoFce7ORcQYa1AHxnEY6_ib3BlLabsU1bqvfOdPk1mAHEBIcBQHPsYtelpLyfxFPy7ZeJLZ3n7i6S7Vyc/s1600/IMG_8008.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWdJXe2HRcJcd6FXiAOa8Nbc_gzP1z6B7xaFTzirVhjyoFbCotm-Q4Eap7hRoFce7ORcQYa1AHxnEY6_ib3BlLabsU1bqvfOdPk1mAHEBIcBQHPsYtelpLyfxFPy7ZeJLZ3n7i6S7Vyc/s200/IMG_8008.JPG" width="200" /></a>Pour Frangelico in and stir until combined. Then cover the surface with plastic wrap and refrigerate until set, about 2 hours. </div><div class="entry"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc70YSc5t_glCqBTWcKZc3btZnDcvx_QctH5mULn9oMtBwGJcgPJ_rKn7ZyuJMBjyi1w1P0E8mG871sWddlDSDXMXxqc9eEinyY4E8QvUpk0vmuWrfz9-yO4Zv4RRm22UhojPzFDmfePE/s1600/IMG_8019.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc70YSc5t_glCqBTWcKZc3btZnDcvx_QctH5mULn9oMtBwGJcgPJ_rKn7ZyuJMBjyi1w1P0E8mG871sWddlDSDXMXxqc9eEinyY4E8QvUpk0vmuWrfz9-yO4Zv4RRm22UhojPzFDmfePE/s200/IMG_8019.JPG" width="200" /></a><br />
</div><div class="entry"></div><div class="entry"></div><div class="entry"></div><div class="entry"></div><div class="entry">If you have a 1 inch melon baller, use it to scoop out chocolate rounds and place on parchment lined bake sheet. Make sure to clean the melon baller with warm water as you go for easy formation. If you don't have a melon baller, scoop out about a tablespoon of the chocolate and roll it between the palms of your hands to shape it into a sphere. Make sure you hands are clean between rolling for easy formation. Finsh by rolling in cocoa powder, or crushed nuts or coconut.<i><br />
</i></div>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-37638923752170183932010-12-18T18:23:00.000-08:002010-12-18T18:24:25.014-08:00How Do You Say Betty Homemaker in Russian?<div class="" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;">For the past 6 months, my Russian roommate has been telling me about her mom's homemade cottage cheese. So when milk was on sale at the market, we finally got our act together and tested it out. </div><div class="" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;">As I experimented with buttermilk, cheescloth, and the creepy looking curd, I felt like some sort of mix between a scientist and an old fashioned babushka. When we were finally done curd-ing and cheescloth-ing, and I mixed my homemade cottage cheese with non-homemade jam from Trader Joe's, I had a feeling that back in the "old country" my ancestors were smiling at me. Creepy and charming all at once, I know.</div><div class="" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;">Anyways, test out this recipe for homemade cottage cheese when you've got time to kill. It's an adventure in itself, and it makes something healthy and delicious the way it was made in the olden days.<b><span style="font-size: large;"> </span></b><br />
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<b><span style="font-size: large;">HOMEMADE COTTAGE CHEESE</span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF68ROb_f7uVyquC4GnMsc3EKfJMbbeUnXpHSVRZREsEQ31gCIxjgdMICMctvMMm2-j73t99VOuFvk6HFyork1q1fg7UqE-al6IciVKwTYM_YMf-TMftcAOIJdo0qiTQHLKNrhEhWbu7Y/s1600/IMG_8001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF68ROb_f7uVyquC4GnMsc3EKfJMbbeUnXpHSVRZREsEQ31gCIxjgdMICMctvMMm2-j73t99VOuFvk6HFyork1q1fg7UqE-al6IciVKwTYM_YMf-TMftcAOIJdo0qiTQHLKNrhEhWbu7Y/s640/IMG_8001.JPG" width="640" /></a><b><span style="font-size: large;"></span> </b><br />
<b>THE GOODS</b><br />
1 gallon milk, I used 1% ($3.10)<br />
1 quart buttermilk ($1.29)<br />
Cheesecloth ($3.79)<b> </b><br />
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<b>The Grand Total: </b>$8.18 for about 6 servings, or $1.36 per serving<b><br />
</b></div><b>THE WAY</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTuUuaX2iE9i4q9DVUYpisJcn4S7IdAnXMg10Aj6r8cYsjDwNyHPxJj1Hd9DdiL43sOd2YGuJ3lu_Cgr7AAUJnfZX0Wxkp3jWrJYMTuwjgjLOGrsyERguGq_6rj2rPQLKD4wT7zN_M9Q/s1600/IMG_7987.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTuUuaX2iE9i4q9DVUYpisJcn4S7IdAnXMg10Aj6r8cYsjDwNyHPxJj1Hd9DdiL43sOd2YGuJ3lu_Cgr7AAUJnfZX0Wxkp3jWrJYMTuwjgjLOGrsyERguGq_6rj2rPQLKD4wT7zN_M9Q/s200/IMG_7987.JPG" width="200" /></a>In a crockpot, stir 1 quart of buttermilk into 1 gallon of milk. Let stand at room temperature 12 to 18 hours until set (clabbered). Cook the clabber at 350 degrees Fahrenheit for 40 minutes, until the whey separates from curds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxWdmCgcNgjXOWLJv754XPw5qeklHn6dZst8-bTy8H-mtnPiv7VeJd1hADZO8h9r_wVFBBbUlgjOoJdSf1s2d989SIcwmTd9yeEMSlq4vy1rQmWPnPNnpW4WP9XTKjBUizh4JviJvSQA/s1600/IMG_7998.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxWdmCgcNgjXOWLJv754XPw5qeklHn6dZst8-bTy8H-mtnPiv7VeJd1hADZO8h9r_wVFBBbUlgjOoJdSf1s2d989SIcwmTd9yeEMSlq4vy1rQmWPnPNnpW4WP9XTKjBUizh4JviJvSQA/s200/IMG_7998.JPG" width="200" /></a><br />
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Wrap cheesecloth tightly over the top of a small bowl. Pour as much whey (liquid) as possible out of the crockpot and discard the whey. Then, place pieces of the clabber on the cheesecloth and gently push them down so that more of the liquid drains out into the bowl. Place the strained portions in a bowl and refrigerate. If you like it sweeter, add a little cream of jam.RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-21293932699961953202010-12-13T22:40:00.000-08:002010-12-13T22:45:38.810-08:00Doughn't Mind If I Do<div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Pastry dough. Ain't nothin like it.... it's buttery, it's flaky, it's crunchy, it melts in your mouth. And have you ever thought of how versatile it is? It can be either savory or sweet, highly convenient if you're like me and need to have a little bit of both.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">At my Thanksgiving dinner, an investment in 2 sheets of pastry dough resulted in my serving my guests 2 cups full of sea salt clad mustard batons, as well as some sweet, carmelized four-spice palmiers (delicious crunchy French cookies). I based the batons on <a href="http://savoringtimeinthekitchen.blogspot.com/2010/11/mustard-puffs-and-how-to-make-turkey.html">this recipe</a> from "Savoring Time in the Kitchen", and the palmier on <a href="http://foodloversodyssey.typepad.com/my_weblog/2010/01/four-spice-palmiers.html">this one</a> from "Food Lover Odyssey." The leftovers--what little there were--made me a very happy snacker the following day.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Follow my lead.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>SEA SALT ENCRUSTED MUSTARD BATONS</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>& 4 SPICE PALMIERS </b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qohYk4WFBEXf1lliLhhAP8ULpX382AegDaKX4EtE335p3SljHuPFyBIlHST73mkhjFT0mrPC8cG9A6lwHo5c0JWtYSkY6S41uK7cCJLV3QmavApZl9MIiVEW_UrLZD_boXyx72L8eiU/s640/IMG_7879.jpg" width="480" /> </span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><b> </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0nzih9NFpdf4YEV_gi7gVvo1eHSLaqC9_jJc82lPkWzL4eFJQ___na3qZNTBCcVkwSIbg7eMZvAsrspmcsgX1mTV8IxwSrcp2DE7YShACl6p6Y835l4xYEK9l463SyDSC_slSI0YGNo/s1600/IMG_7888.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu0nzih9NFpdf4YEV_gi7gVvo1eHSLaqC9_jJc82lPkWzL4eFJQ___na3qZNTBCcVkwSIbg7eMZvAsrspmcsgX1mTV8IxwSrcp2DE7YShACl6p6Y835l4xYEK9l463SyDSC_slSI0YGNo/s640/IMG_7888.JPG" width="640" /></a></span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><b>THE GOODS</b></span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><b>For mustard batons:</b></span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;">1 pastry sheet ($4.89)</span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;">1/4 cup Dijon mustard ($1.79)</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 large egg ($0.20)</span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;">Sea salt and pepper</span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;">All purpose flour, for rolling out puff pastry </span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;">Parchment paper </span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><b><br />
</b></span></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-size: small;"><b>For palmiers:</b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">1 sheet of pastry dough (see above)</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">1 1/2 teaspoons ground cinnamon ($1.99)</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">1/2 teaspoon ground ginger ($1.99)</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">1/4 teaspoon ground nutmeg ($1.99)</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">1/8 teaspoon allspice ($1.99)</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">1/4 cup granulated sugar, plus an extra 3 tablespoons </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">Parchment paper </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;"><b>The Grand Total: </b>$4.36 for the mustard batons, $10.41for the palmiers<b><br />
</b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;"><b>THE WAY</b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;"><b> </b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;"><b>For the mustard batons (from <a href="http://savoringtimeinthekitchen.blogspot.com/2010/11/mustard-puffs-and-how-to-make-turkey.html">Savoring Time in the Kitchen</a>):</b></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Place the racks inside the oven so that the oven is divided into thirds (or, use a toaster oven). Preheat oven to 400F. Place a silicone baking mat or parchment paper on two large baking sheets.</span><br />
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</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKh7wk5LPyfD-1sUVdHVwC5klaS6ZFJCILV6bjnzezYZwhwV-UyHmhjWsKZNl8S9CtaAjbjKJBaiFxTleuZMvR1Q1dqTf6aOFqRDTFgazx7I88h_P4Qi9JyyocwZp8ZBlktVtUOtsp9U0/s1600/IMG_7861.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKh7wk5LPyfD-1sUVdHVwC5klaS6ZFJCILV6bjnzezYZwhwV-UyHmhjWsKZNl8S9CtaAjbjKJBaiFxTleuZMvR1Q1dqTf6aOFqRDTFgazx7I88h_P4Qi9JyyocwZp8ZBlktVtUOtsp9U0/s200/IMG_7861.JPG" width="200" /></a></span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Take one pastry sheet out of the package and keep the other refrigerated until ready to use. On a lightly floured surface, roll out the dough until it measures 12 x 16 inches, approximately, with the shortest end facing you. Find the middle and mark it lightly. On the lowest half, spread about ¼ cup of mustard, stopping about 1/8 inch from the side and bottom edges. Fold the top of the dough over the bottom. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jxBCXh05VayKyBukIJCsbOVcJniw2tD9Ov3wWONRdyuZQfStKcxEvsxgmqx7O7ccKB_n36HgrzBgaKqy878IgbcZf4zYehj3Bi1lN-N-mHIVmZso5p018dsSaJDs_nLmzv3CsSUAvjg/s1600/IMG_7864.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jxBCXh05VayKyBukIJCsbOVcJniw2tD9Ov3wWONRdyuZQfStKcxEvsxgmqx7O7ccKB_n36HgrzBgaKqy878IgbcZf4zYehj3Bi1lN-N-mHIVmZso5p018dsSaJDs_nLmzv3CsSUAvjg/s200/IMG_7864.JPG" width="200" /></a>Mark the pastry every ¾ inch or so, then cut into strips using a pizza/pastry cutter or sharp knife.</span><br />
<span style="font-size: small;">Carefully, transfer the strips to one of the lined baking sheets (keeping about 2 inches between them since they will puff up) and chill or freeze while you work on the second sheet of puff pastry. At this point, you can freeze them on the sheets and then wrap air-tight until ready to use for up to 2 months. </span><br />
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<span style="font-size: small;"> When ready to bake, beat the egg with a little cold water and brush the tops of the strips. Sprinkle them with coarsely ground pepper and sea salt. You could also use poppy or sesame seeds.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Bake for 8 minutes, rotate and transfer the sheets, then bake for another 7 to 8 minutes until golden brown. Cool slightly before serving. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;"><b>For the palmiers (from <a href="http://foodloversodyssey.typepad.com/my_weblog/2010/01/four-spice-palmiers.html">Food Lover Odyssey</a>): </b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">Mix together the 1/4 cup sugar, cinnamon, ginger, nutmeg and allspice. Sprinkle a generous portion (about 3 tablespoons) of the mixture onto the sheet of puff pastry. Starting at the outer edges, fold over 2 1/2 inches of the puff towards the center of the sheet. Do this on both sides. Sprinkle the newly folded over portions with the spiced sugar mixture.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHmQ1vB68ulhZ5pTp9yegsMUUd-6sbWprOpjSZvzTKa2A1OEXNOELZ7yOHxGuKr8QveFyjCGqoDOYIN6Tq8XBGg7dJKzCY_jmb_nCVw5ckxzCWunOh_7Bh-tkg8qv3-vLIpHgWFoMV1k/s1600/IMG_7859.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHmQ1vB68ulhZ5pTp9yegsMUUd-6sbWprOpjSZvzTKa2A1OEXNOELZ7yOHxGuKr8QveFyjCGqoDOYIN6Tq8XBGg7dJKzCY_jmb_nCVw5ckxzCWunOh_7Bh-tkg8qv3-vLIpHgWFoMV1k/s200/IMG_7859.JPG" width="200" /></a></span><span style="font-size: small;">From both outer edges, fold another 2 1/2 inches over towards the center. Do this on both sides. At this point, the folds will meet in the center. Sprinkle the newly folded over portions with the spiced sugar mixture. Fold the two parts together. Wrap in plastic wrap and refrigerate for 30 minutes. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><span style="font-size: small;">Preheat the oven to 410ºF and place parchment paper on two baking sheets.</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiV6yuuAiRil0BMPcp-6XysBWbrd7gzQucu8Sfi1g_1GS8xioaiA7lPvUnF01zYYEuuTo5V2OujVBdDVDuSQPiqBQj__VO3dh2LpLhvmy_b-D6AiNcukztfX9dc2RO6qcVfcLazg240A/s1600/IMG_7866.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiV6yuuAiRil0BMPcp-6XysBWbrd7gzQucu8Sfi1g_1GS8xioaiA7lPvUnF01zYYEuuTo5V2OujVBdDVDuSQPiqBQj__VO3dh2LpLhvmy_b-D6AiNcukztfX9dc2RO6qcVfcLazg240A/s200/IMG_7866.JPG" width="200" /></a></span><span style="font-size: small;">Remove the puff pastry from the refrigerator and slice into even slices, 3/8-1/2 inch in thickness. Place on the baking sheet, leaving a 3-inch space between each palmier. Sprinkle the tops of each sliced palmier, first with the spiced-sugar mixture, then again with the remaining 3 tablespoons of sugar. </span></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
<span style="font-size: small;">Bake for 15-17 minutes until lightly golden. Cool slightly. Enjoy!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzrbnQomnEW-TzoT2CTy2VcmZ-LRsW-P8NDsEEccUhxOlR3TC09YHPYReSmc37jVc_JHy6MQRVJXpzg-NwnCKZAs7vt0RyNBD9WuhOsaXlBILmQ40jZDkRAvTLbOHjMHvloLzf1qUSu4/s1600/IMG_7891.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzrbnQomnEW-TzoT2CTy2VcmZ-LRsW-P8NDsEEccUhxOlR3TC09YHPYReSmc37jVc_JHy6MQRVJXpzg-NwnCKZAs7vt0RyNBD9WuhOsaXlBILmQ40jZDkRAvTLbOHjMHvloLzf1qUSu4/s400/IMG_7891.JPG" width="400" /></a></div><span style="font-size: small;"><br />
</span></div>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com1tag:blogger.com,1999:blog-5277201988402174774.post-30523591169640602512010-12-09T22:33:00.000-08:002010-12-09T22:33:16.598-08:00We Got the BeetEver since my boss had to leave work in the middle of the day because she realized she left her beets roasting in the over (this happened 2-3 weeks ago), I have had an uncontrollable craving for beets. (Don't worry, her house and her beets survived this traumatic experience thanks to her babysitter's savvy.)<br />
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Naturally, when I saw a bunch of beets eyeing me from across the table at Sunday's farmer's market, I knew what I had to do. Soon enough, the beets were bumbing along in my backpack, then back resting in my vegetable drawer.<br />
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I didn't know what to do with them. I went on automatic. I roasted them. With a little olive oil and a little rosemary, the results made me a very happy customer. And when I sliced the final product and tossed them into a spinach salad with gorgonzola and candied walnuts (not pictured here, because my appetite has made it extinct), I was even happier.<br />
<b><span style="font-size: large;"><br />
</span></b><br />
<b><span style="font-size: large;">ROSEMARY ROASTED BEETS</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEa02l1TLRetmKXhk3zsiqIlwdIXhW5MlwxepzarpSSF8vQztvFDJOVInvGtc7BbKaRAfVCC0aecH5fXxSrENiRjIRzJLMxhDj32Q-Kgl23Orx9X0aa9r48CwITff5z65eV10USiwGfUM/s1600/IMG_7912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEa02l1TLRetmKXhk3zsiqIlwdIXhW5MlwxepzarpSSF8vQztvFDJOVInvGtc7BbKaRAfVCC0aecH5fXxSrENiRjIRzJLMxhDj32Q-Kgl23Orx9X0aa9r48CwITff5z65eV10USiwGfUM/s640/IMG_7912.JPG" width="640" /></a></div><br />
<b>THE GOODS</b><br />
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<b>Roasted Beets: </b><br />
Bunch of beets ($2)<br />
About 1-2 tablespoons of olive oil<br />
Optional: about 1 teaspoon fresh rosemary (free, from my mom's garden)<br />
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<b>The Grand Total: </b>$2<br />
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If you want to add spinach, gorgonzola, and <a href="http://pennyforyourpots.blogspot.com/2010/10/cest-gourmet.html">candied walnuts</a> to your list of ingredients too, be my guest!<br />
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<b>THE WAY </b><br />
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Preheat the over to 375 degrees Fahrenheit. Cut of the beet greens if they're attached to the beets. You can use them for another recipe, or even substitute them in a recipe that calls for chard.<br />
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Wash the beets, dry them, and put them on an oven safe pan or a large piece of aluminum foil. Drizzle the beets with oil: you can use as much or as little as you like. Fold the foil over the pan and crimp the sides closed. Roast them for 25-45 minutes, depending on the size of the beets.<br />
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Let them cool until you can handle them, then use your fingers or a paring knife to gently slide the skin off the beets. <br />
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Serve peeled roasted beets with a sprinkle of salt or slice and put them in a salad with creamy cheese like gorgonzola or goat cheese.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzv4T4DI4sVjdrk5usQhPhT4yQUdXUhj3yT9ph9d9Pv0IYkno06C0s0S7Di7eqdMda8wlTogfnww2JebM2xx2pp04k5kH3AzlUbOml0qlALeYxMJ21E1pNSh7d6PeXIIf87skdGIxJOQ/s1600/IMG_7954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzv4T4DI4sVjdrk5usQhPhT4yQUdXUhj3yT9ph9d9Pv0IYkno06C0s0S7Di7eqdMda8wlTogfnww2JebM2xx2pp04k5kH3AzlUbOml0qlALeYxMJ21E1pNSh7d6PeXIIf87skdGIxJOQ/s320/IMG_7954.JPG" width="320" /></a></div>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-12358752156337172242010-12-06T13:38:00.000-08:002010-12-06T13:38:01.429-08:00Oh My. Berry Pie (I Mean Crisp).<span id="goog_1869843139">What is better than a hot steaming berry crisp a la mode? Well, that's what I was trying to figure out when it occurred to me: nothing. Except maybe something nutty, something streusely... something that could absolutely be combined with my berry crisp to rock my sweet toothed world. </span><br />
<br />
<span id="goog_1869843139">To be perfectly honest, when I embarked on my inspired journey to the berry promised land, I had little direction and lots of hunger. I must say, however, that with my sense of adventure (and <a href="http://tastefoodblog.com/2010/09/19/pear-plum-and-blueberry-crisp-with-hazelnut-streusel/">this recipe from tastefoodblog.com</a>) as my guide, I think I may have found it.</span><br />
<span id="goog_1869843139"><br />
</span><br />
<span id="goog_1869843139">The warm flavors of tart berry, smooth and nutty macadamia nuts, buttery streusel melting with creamy vanilla ice cream on my tongue made me forget all my worries, as well as all the turkey I'd eaten just minutes earlier.... and that is a success if I've ever had one.</span><br />
<span id="goog_1869843139"><br />
</span><br />
<span id="goog_1869843139"><b><span style="font-size: large;">4 BERRY CRISP WITH MACADAMIA NUT STREUSEL</span></b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7I01fQCKrHZi50_iqJS5UCvhT5F6WnpkUae6-_0TfCNavn3EwgiSaG1sSNqzPt7v5Pp7ARoek7Mcdmg5nfjkdZ_RxgFiaCnI2MhXave-pqt9sZmx18OQGO7TyrQ90QBo03p3veh27HE/s1600/IMG_7900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7I01fQCKrHZi50_iqJS5UCvhT5F6WnpkUae6-_0TfCNavn3EwgiSaG1sSNqzPt7v5Pp7ARoek7Mcdmg5nfjkdZ_RxgFiaCnI2MhXave-pqt9sZmx18OQGO7TyrQ90QBo03p3veh27HE/s640/IMG_7900.JPG" width="640" /></a></div><br />
<span style="font-size: small;">Serves about 10</span><br />
<b><span style="font-size: small;"> </span></b><br />
<b><span style="font-size: small;">THE GOODS</span></b><br />
<br />
<b>For the topping:</b><br />
<br />
1 1/2 cups all purpose flour ($1.99)<br />
1/2 cup packed dark brown sugar ($1.39)<br />
1/4 cup granulated sugar ($1.99)<br />
1 teaspoon ground cinnamon ($1.99)<br />
1/2 teaspoon ground nutmeg ($1.39)<br />
1/2 teaspoon salt<br />
3/4 cup unsalted butter, chilled, cut in 1/2″ cubes (4 sticks $2.99)<br />
1/2 cup toasted, skinned and chopped macadamia nuts, can sub hazelnuts too ($6.99)<br />
Optional: a pinch of ground ginger and/or allspice <br />
<br />
<b>For the filling:</b><br />
1/4 cup granulated sugar (see above)<br />
<br />
2 lbs fresh mixed berries e.g. Trader Joe's berry medley, strawberries, blueberries, blackberries ($7.98)<br />
About 6 oz. fresh cranberries ($1.99)<br />
<br />
<b>The Grand Total</b>: $28.70 - kind of expensive if you have to buy everything, but hopefully you have some of the ingredients already. If you want to make it even cheaper, sub a different nut for the macadamias, or leave them out altogether.<br />
<br />
<b>THE WAY</b><br />
<br />
First, make the topping. You can make it up to one day in advance and refridgerate it until you're ready to make the crisp. Toast the nuts for a few minutes (I did 4 minutes in the toaster oven) at 350 degrees Fahrenheit. Keep an eye on them; they burn quickly! While the nuts are cooling, mix the flour, sugars, cinnamon, nutmeg and salt together in a medium bowl. Add butter and rub in with fingers until topping resembles coarse meal. Mix in the nuts.<br />
<br />
Preheat oven to 375 F. (190 C.)<br />
<br />
For the filling, slice the strawberries, but leave all the other berries whole. In a bowl, mix them all with 1/4 cup of sugar, then dump them into a glass dish -- either a round pie dish or a square/rectangular casserole dish work. Cover the filling evenly with the topping.<br />
<br />
Bake until bubbly and golden brown on top, about 50 minutes. Remove and serve warm or at room temperature with vanilla or cinnamon ice cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJp-6PhwRVKkSN7AaONpsGC4hjc9kwcUs0w8lPEr9JEM9kNfiY628V-YY_wnrdTn7vWJgXK-oaGmU2i17igvcTpC77Qn7q6wCg1U_tLeqnwA4Eb8J77ojuuTCrdAPui6CEtT1DdT-Y9Go/s1600/IMG_7872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJp-6PhwRVKkSN7AaONpsGC4hjc9kwcUs0w8lPEr9JEM9kNfiY628V-YY_wnrdTn7vWJgXK-oaGmU2i17igvcTpC77Qn7q6wCg1U_tLeqnwA4Eb8J77ojuuTCrdAPui6CEtT1DdT-Y9Go/s320/IMG_7872.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuUti4I0TtkKaGl0esPsKO_BAOyZfuqdGMSPYkNeaZ4aMxC_Vhlin-5-Lt1Dlzt-TIvDZAAq1lE_hdpPgHk2-ELQePyLjZBB1Mwp8dW3X-aXoiis1fANwOakYo3lgpMqzln3SrargpBM/s1600/IMG_7877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuUti4I0TtkKaGl0esPsKO_BAOyZfuqdGMSPYkNeaZ4aMxC_Vhlin-5-Lt1Dlzt-TIvDZAAq1lE_hdpPgHk2-ELQePyLjZBB1Mwp8dW3X-aXoiis1fANwOakYo3lgpMqzln3SrargpBM/s320/IMG_7877.JPG" width="320" /></a></div>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-85803300052023656912010-12-05T15:31:00.000-08:002010-12-05T15:37:43.366-08:00Rollin' in Pumpkin<div style="font-family: inherit;"><span style="font-family: inherit; font-size: small;">Another potluck to attend. Another cheap dish to brainstorm. Another night searching through Tastespotting.com.<br />
<br />
And then I found it: the perfect idea. I love pumpkin bread. I love nutella. I love mascarpone. Why not roll them all together?<br />
<br />
So that's what I did. I combined <a href="http://www.kaceyskitchen.com/2009/11/pumpkin-roulade.html">this recipe for pumpkin roulade</a> and <a href="http://www.bellalimento.com/2010/11/15/gluten-free-pumpkin-roll/">this recipe for the mascarpone/nutella filling</a>. I don't take full credit for this recipe, as it was the product of Kacey's Kitchen and Bellalimento (the blogs where I found those recipes) with a little bit of my brainpower. But I must say the result was fabulous. There were probably about 10 desserts, including 3 types of pumpkin bread. My dish was the only one that was emptied. </span><br />
<br />
<span style="font-family: inherit; font-size: small;"><b><span style="font-size: large;">PUMPKIN ROULADE WITH MASCARPONE & NUTELLA</span></b></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ce1SYJ6_9tdWSc-z4Y9UslzbMPMRnAMty1kd1MgMEH2UbN_d7jEY8hPAodbxo2ZzXdK0bsv4hjelCenUs7kevcbEsBAqS9cKyohOC8IX_a7LFSR7tSd5B5btOaVtADP7YB0xVKvqYzs/s1600/IMG_7905.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ce1SYJ6_9tdWSc-z4Y9UslzbMPMRnAMty1kd1MgMEH2UbN_d7jEY8hPAodbxo2ZzXdK0bsv4hjelCenUs7kevcbEsBAqS9cKyohOC8IX_a7LFSR7tSd5B5btOaVtADP7YB0xVKvqYzs/s640/IMG_7905.JPG" width="640" /></a><b>THE GOODS</b><br />
<br />
<div style="font-family: inherit;"><span style="font-size: small;">3/4 cup all-purpose flour ($1.99)</span></div><div style="font-family: inherit;"><span style="font-size: small;">1/2 tsp baking powder ($1.39)</span></div><div style="font-family: inherit;"><span style="font-size: small;">1/2 tsp baking soda ($1.55)</span></div><div style="font-family: inherit;"><span style="font-size: small;">1 tsp ground cinnamon ($1.99)</span></div><div style="font-family: inherit;"><span style="font-size: small;">1 tsp ground ginger ($1.39)</span></div><div style="font-family: inherit;"><span style="font-size: small;">1/4 tsp ground nutmeg ($1.39)</span></div><div style="font-family: inherit;"><span style="font-size: small;">3 large eggs, room temperature ($0.80)</span></div><div style="font-family: inherit;"><span style="font-size: small;">1 cup granulated sugar ($1.99)</span></div><div style="font-family: inherit;"><span style="font-size: small;">3/4 cup canned pumpkin (not pie filling) ($0.99)</span></div><div style="font-family: inherit;"><span style="font-size: small;">1/4 cup confectioners' sugar, plus extra for dusting ($1.29)</span></div></div><div style="font-family: inherit;"><span style="font-size: small;">8 ounces mascarpone – room temperature ($3.49)</span><br />
<span style="font-size: small;">2 tablespoons Nutella (not sure - I had some on hand. Also, optional)</span><br />
<span style="font-size: small;">1/2 tsp kosher salt</span></div><div style="font-family: inherit;"><span style="font-size: small;">Parchment paper</span></div><div style="font-family: inherit;"></div><div style="font-family: inherit;"><div style="font-family: inherit;"><span style="font-size: small;"></span></div><div style="font-family: inherit;"><span style="font-size: small;"><b>The Grand Total</b>: $18.26 for about 10-12 servings, depending how thin you slice it </span></div><div style="font-family: inherit;"><br />
</div><span style="font-size: small;"><b>THE WAY </b></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"> Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"></span><span style="font-size: small;">In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine.</span><br />
<br />
<span style="font-size: small;">Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened.</span><span style="font-size: small;"> </span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTONosHdzXqr-M6F-n-U8C1j0DcX87CTPEmW-8laJSR1X9fBNQPp08WapaRTFwJKR2SJRfJN1PCuSm1TOOqULCPodzG0mps8Y2dSTUi9NRNX0c2Jz0-e8Q44L-t4AawNZMly7t4kxmZQ/s1600/IMG_7850.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTONosHdzXqr-M6F-n-U8C1j0DcX87CTPEmW-8laJSR1X9fBNQPp08WapaRTFwJKR2SJRfJN1PCuSm1TOOqULCPodzG0mps8Y2dSTUi9NRNX0c2Jz0-e8Q44L-t4AawNZMly7t4kxmZQ/s200/IMG_7850.JPG" width="200" /></a><span style="font-size: small;"> With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula.</span><br />
<br />
<span style="font-size: small;">Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched. </span><br />
<span style="font-size: small;"> </span></div><div style="font-family: inherit;"><span style="font-size: small;"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPG2Zi3uKO-wc8PBxLnb6aIKxMKuv6T5k_LgNqnBnROov3s2-54qP10tf-5AakSpjOqqdkx6H46X9YtfqZ_fS2OG5NmRyYHun2RUQXAJU8oAAIFK6-BrHUJk-2qX4Qf3hyphenhyphenETDGhXsmj4/s1600/IMG_7849.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPG2Zi3uKO-wc8PBxLnb6aIKxMKuv6T5k_LgNqnBnROov3s2-54qP10tf-5AakSpjOqqdkx6H46X9YtfqZ_fS2OG5NmRyYHun2RUQXAJU8oAAIFK6-BrHUJk-2qX4Qf3hyphenhyphenETDGhXsmj4/s200/IMG_7849.JPG" width="200" /></a><span style="font-size: small;">While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"></span><span style="font-size: small;"> With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool about 90% on a wire rack. It should be warm enough to unroll without cracking, but cool enough to icing without melting.</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span><br />
<br />
<span style="font-size: small;">Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone and nutella together for about a minute, until light and fluffy.</span><br />
<br />
</div><div style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sGZpJTc5eb2e1cM0PMfNe564RuSp8fjSvFQTzPMiOGtrKRET6qLHmccKnrQ__y4Bz3k0J9Turulsuem5QYlLYbjUEiIhPWQCZTFsx6Bz4BklsUA0q5IGq-gh0YNhLhZ9K0vMc4NFQPA/s1600/IMG_7853.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sGZpJTc5eb2e1cM0PMfNe564RuSp8fjSvFQTzPMiOGtrKRET6qLHmccKnrQ__y4Bz3k0J9Turulsuem5QYlLYbjUEiIhPWQCZTFsx6Bz4BklsUA0q5IGq-gh0YNhLhZ9K0vMc4NFQPA/s200/IMG_7853.JPG" width="200" /></a><span style="font-size: small;">To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Re-roll the cake in a spiral using the towel as a guide.</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced. </span></div>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-36165914059459868372010-11-30T08:05:00.000-08:002010-11-30T08:05:55.487-08:00A Spanish StapleWhen I studied abroad in Spain, one of the staples in my pantry was the little muffins known as "magdalenas." Similar to French madeleines, magdalenas are sweet little light muffin bites, eaten often with cafe con leche for breakfast or as a snack after siesta. I found this recipe for them on <a href="http://www.blogger.com/myself%21http://lespetitsplatsdetrinidad.blogspot.com/2010/11/magdalenas-espagnoles.html">this French blog</a>, and used the translator on the side to make them for <br />
<br />
<b><span style="font-size: large;">MAGDALENAS </span></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOt3r82kVyhzdqbt2-RtuC-3XY2tinmYcflllUiXSRP-XHPpMJHcH57lvzRWpgKfwIsT9EgAvv8KeGm9zFJLtRPrEg9OiFNqZPA1r2pRjVAnMl3I3MqjIvW6RdFIb9IShOh3XaZyo18E/s1600/IMG_7837.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOt3r82kVyhzdqbt2-RtuC-3XY2tinmYcflllUiXSRP-XHPpMJHcH57lvzRWpgKfwIsT9EgAvv8KeGm9zFJLtRPrEg9OiFNqZPA1r2pRjVAnMl3I3MqjIvW6RdFIb9IShOh3XaZyo18E/s640/IMG_7837.JPG" width="640" /></a><b><span style="font-size: large;"> </span></b><br />
<br />
<b>THE GOODS </b><br />
<br />
2 3/4 cups flour ($1.99)<br />
1 1/4 cup sugar ($1.99)<br />
1 cup vegetable oil ($3.29)<br />
1 teaspoon baking powder ($1.39)<br />
1/2 cup whipping cream ($2.79)<br />
Zest of 1 lemon ($0.20)<br />
<div class="separator" style="clear: both; text-align: left;">4 eggs ($0.12 per egg, $0.48)</div><div class="separator" style="clear: both; text-align: left;">Pam/vegetable oil spray </div><div class="separator" style="clear: both; text-align: left;">Optional: about 1 tablespoon of orange juice </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>The Grand Total:</b> $12.13</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>THE WAY </b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 375 degrees Fahrenheit. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a bowl or using your food processor (I used my blender), whisk the eggs and sugar until they turn whitish. Add the lemon zest or flavor chosen (I also added a little bit of orange juice), cream and oil. Mix well. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="google-src-text" style="direction: ltr; text-align: left;"></span>Fold in the sifted flour and baking powder. <span class="google-src-text" style="direction: ltr; text-align: left;"></span>Mix until dough is smooth. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Spray your muffin tins with Pam. Pour batter into trays or muffin tins (fill to 3 / 4 molds). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake for 15 minutes watching the crust does not brown too much. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMl77iBvp0aq9MgSiOXFl9jP7YIW14mTx33-NnEAXs5fUpR8ie63zJKrsAptjf4ZrygVPRAkLz4lJyXoomk5IJs9XJnaApD7O7ogzAsk5VYX7gRWzxqIST_4XuF_LwBCOm9nlKkf6S-6A/s1600/IMG_7844.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMl77iBvp0aq9MgSiOXFl9jP7YIW14mTx33-NnEAXs5fUpR8ie63zJKrsAptjf4ZrygVPRAkLz4lJyXoomk5IJs9XJnaApD7O7ogzAsk5VYX7gRWzxqIST_4XuF_LwBCOm9nlKkf6S-6A/s400/IMG_7844.JPG" width="400" /></a> </div>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com1tag:blogger.com,1999:blog-5277201988402174774.post-19276818459906678942010-11-22T08:16:00.000-08:002010-11-22T08:18:52.214-08:00Young Corn and Celery SoupOftentimes my dinner is the product of my raking through the refrigerator to figure out what I have on hand. Yesterday, I came up with carrots and celery (left over from <a href="http://pennyforyourpots.blogspot.com/2010/11/cooking-books.html?utm_source=BP_recent">my lentil soup</a>). On a rainy day in San Francisco, my brain processed this information and began to plead for soup.<br />
<br />
Since I just made <a href="http://pennyforyourpots.blogspot.com/2010/11/squash-me-softly.html?utm_source=BP_recent">a couple different soups last week</a>, I wanted to make something that was totally different: bonjour <a href="http://www.latartinegourmande.com/">Tartine Gourmand</a>! I can always depend on the Tartine Gourmand, a beautiful blog by a French woman who takes pictures of her getaways, along with whimsical pictures of the food she makes to take along. I found <a href="http://www.latartinegourmande.com/2008/08/12/weekend-getaway-block-island-corn-soup/#more-5477&disp=19338">this lovely soup</a>, and cheapified it but still made something cozy, creamy, and delicious.<br />
<br />
<b><span style="font-size: large;">YOUNG CORN AND CELERY SOUP </span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaeGvfN8eNZbNhr-CPAZRpJMFm1lG2J4ZeIidT0joUUsem1x_SjA2R-ZqxTcMz0vZ35mSruRLyj4HFJS9pk_QxlcaKsevs9Q0ZiMmdf3jTY04rn2NX7MA7rgykqYMgq3wpA6WU99EzK4M/s1600/IMG_7820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaeGvfN8eNZbNhr-CPAZRpJMFm1lG2J4ZeIidT0joUUsem1x_SjA2R-ZqxTcMz0vZ35mSruRLyj4HFJS9pk_QxlcaKsevs9Q0ZiMmdf3jTY04rn2NX7MA7rgykqYMgq3wpA6WU99EzK4M/s640/IMG_7820.JPG" width="640" /></a></div><br />
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<b>THE GOODS</b><br />
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3/4 bag of frozen corn ($1.29)<br />
1 1/2 cups whole milk ($1.49)<br />
2 Tbsp olive oil<br />
1 yellow onion or shallot, diced ($0.40)<br />
1 garlic clove, peeled and grated finely ($1)<br />
2 young carrots, peeled and diced ($1.29)<br />
2 celery branches, diced ($1)<br />
Salt and pepper <br />
3/4 to 1 cup cold water<br />
<b>Optional:</b><br />
Fresh parsley<br />
Dash of paprika<br />
About 5 to 6 cherry tomatoes, diced<br />
Chiffonade of fresh basil<br />
I left out (but I'm sure it would be good if you included): 1 small celeriac with greens attached, peeled and diced (about 3 oz once cleaned)<b>, </b>3 thyme twigs, 1 bay leaf<br />
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<b>The Grand Total:</b> $6.47 for about 2-3 servings, or $3.23 per serving<br />
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<b>THE WAY </b><br />
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Heat 2 Tbsp olive oil in a thick-bottomed pot and when hot, add the onion and thyme. Let cook, without browning, for 3 minutes. Add the garlic and continue to cook for 1 minute. <br />
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Add the celery branch, carrot, celeriac with its greens, and the bay leaf. Let cook for 5 minutes. Add the corn kernels — reserve about 2/3 cup that you boil for 1 minute in salted water — and 1.5 cups water, and the milk. Bring to a simmer and cook, covered, for 15 minutes, or until all the vegetables are fork-tender.<br />
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Remove the thyme and bay leaf, then puree the soup in the blender or food processor. Check the texture of the soup and if too thick, add more water. Season to taste. Serve warm in bowls with the diced tomatoes, the extra corn kernels, fresh parsley and basil. Finish with a dash of paprika.RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-71755812457641378002010-11-20T11:29:00.000-08:002010-11-20T11:31:02.188-08:00Give Thanks for Shortbread and CranberriesAs Thanksgiving rolls around, I've been racking my brain, my books, and my Google--well, I guess it's not really <i>my</i> Google, is it?--for some brilliance and deliciousness. There are plenty of great recipes circulating around, but I wanted something that was easy, cheap, and didn't require me buying many things that I don't already have. Enter cranberry shortbread.<br />
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I found this <a href="http://www.singletoninthekitchen.com/2010/11/twd-not-just-for-thanksgiving-cranberry.html">simple, cheap, and yummy-looking recipe</a>--which is originally from Dorie Greenspan's <i>Baking: From My Home to Yours</i>--on "Singleton in the Kitchen" and decided to give it a go. Literally the only thing I had to buy this grocery run was a bag of cranberries, which only ran me up $1.99. ...And it's healthy, right? I mean, there is fruit in it!<br />
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I really made only a few modifications to Singleton's recipe. I did not have an orange, so I used a lime instead, which I think added a nice complementary zing to the cranberries. I used about 1 cup (rather than 3/4 cup) of sugar, since she said people commented that hers was too tart. And I added cinnamon to the shortbread recipe, because I figured, "Hey, it's Thanksgiving. Why not?"<br />
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I hope you enjoy this around your Thanksgiving table as much as I have on my typical work potluck table.<br />
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<span style="font-size: large;"><b>CRANBERRY SHORTBREAD TARTLET</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPcpKzmQ7n7azvA8XrtRWLgYCxmJOCb-b4HEcZdZcYcZYNTbW5IvqTIzzV9UAVbzLnidpl6WK3ucUFsDRkK4AJZ6RrexUoquk2eJt18B0MwXXNmll6Dsvm1dXmX3dPPZMBEaoIPTKyuM/s1600/IMG_7783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPcpKzmQ7n7azvA8XrtRWLgYCxmJOCb-b4HEcZdZcYcZYNTbW5IvqTIzzV9UAVbzLnidpl6WK3ucUFsDRkK4AJZ6RrexUoquk2eJt18B0MwXXNmll6Dsvm1dXmX3dPPZMBEaoIPTKyuM/s640/IMG_7783.JPG" width="640" /></a></div><br />
<b><span style="font-size: small;">THE GOODS</span></b><br />
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<div style="text-align: left;"><b>For the Jam Filling:</b></div><div style="text-align: left;">1 large navel orange - I subbed 1 lime ($0.20)</div><div style="text-align: left;">about 1/4 cup of orange juice ($1.50)</div><div style="text-align: left;">1 12-ounce bag cranberries, fresh or frozen (not thawed) ($1.99)</div><div style="text-align: left;">About 1 cup sugar ($1.99)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>For the Cake:</b></div><div style="text-align: left;">2 1/2 cups all-purpose flour ($1.99)</div><div style="text-align: left;">1 teaspoon baking powder ($1.39)</div><div style="text-align: left;">Pinch of salt</div><div style="text-align: left;">1 stick plus 5 tablespoons (13 tablespoons) unsalted butter, at room temperature ($1)</div><div style="text-align: left;">1 cup plus 2 teaspoons sugar (see sugar above)</div><div style="text-align: left;">1 large egg + 1 large egg yolk ($1.49 for a dozen, $0.12 for 1)</div><div style="text-align: left;">1 teaspoon pure vanilla extract ($4.79 for a large bottle - could be free if you have it)</div><div style="text-align: left;">Optional: cinnamon (I added this; wasn't in the original recipe)<br />
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<b>The Grand Total:</b> $15.09 - but since most of this should be stuff you already have, it will probably be way less! All I had to buy are the cranberries.<br />
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<b><span style="font-size: large;">THE WAY</span></b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSoQXSF8T6EkI7eCUgNee6L5EY8hCbxLCCKKN1691A1ZD-XjNu3pSXKvHM5GfxzEhrD1ktDHHGxq5FciFQ4VnVDu_Gsg6ILph2vxRdZmUXKyOr1rWMEoPINKKkV432tj9Jj3YU33OPCA/s1600/IMG_7729.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSoQXSF8T6EkI7eCUgNee6L5EY8hCbxLCCKKN1691A1ZD-XjNu3pSXKvHM5GfxzEhrD1ktDHHGxq5FciFQ4VnVDu_Gsg6ILph2vxRdZmUXKyOr1rWMEoPINKKkV432tj9Jj3YU33OPCA/s200/IMG_7729.JPG" width="200" /></a><b>To Make the Jam Filling:</b></div><div style="text-align: left;">Grate the zest of an orange into a medium heavy-bottomed saucepan. Slice off the peel, removing the white, cottony pith that sticks to the fruit, and slice between the membranes to release the orange segments. Cut the segments into 1/4-inch wide pieces and toss these into the pan. Working over a measuring cup, squeeze the juice from the membranes -- if you have 1/4 cup, great; if not, add enough additional orange juice (or water) to make 1/4 cup -- and pour it into the pan. </div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCvjx4cw3JFSG5Q5gty6IG5Bl_KLgCY7zNn_B-VkBPQrHMbHqeiqjZBBL8eLyYnrCPVyR6L3OMpc4A7qDZRC_5axqCtPodKUgWP0S6pC2C8vSC20qgWQInNUCZN7udxo1ecFG4D2dQkE/s1600/IMG_7741.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCvjx4cw3JFSG5Q5gty6IG5Bl_KLgCY7zNn_B-VkBPQrHMbHqeiqjZBBL8eLyYnrCPVyR6L3OMpc4A7qDZRC_5axqCtPodKUgWP0S6pC2C8vSC20qgWQInNUCZN7udxo1ecFG4D2dQkE/s200/IMG_7741.JPG" width="200" /></a></div><div style="text-align: left;"><br />
Put the cranberries in the pan, stir in 3/4 cup of sugar, set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring almost constantly, until the cranberries pop and your spoon leaves tracks, about 5 minutes. Scrape the jam into a bowl and taste it -- if it's too tart, add more sugar to taste. Cool to room temperature. (The filling can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator.)</div><div style="text-align: left;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4SpzkgqzxtQMFJzKvv4N0X28oRcdW2mfH_cpFxy_sgCmNuEgZqg0spJLIhlmbWWb-yrzDAdtYfzPONYwqcBSGq-tbNBnE-YE-M30mQV5zWLCGykPB5MoOosW0ra-nMEWkbw_jpsm9v0/s1600/IMG_7713.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4SpzkgqzxtQMFJzKvv4N0X28oRcdW2mfH_cpFxy_sgCmNuEgZqg0spJLIhlmbWWb-yrzDAdtYfzPONYwqcBSGq-tbNBnE-YE-M30mQV5zWLCGykPB5MoOosW0ra-nMEWkbw_jpsm9v0/s200/IMG_7713.JPG" width="200" /></a><b> </b><br />
<b>To Make the Cake: </b></div><div style="text-align: left;"><br />
Whisk together the flour, baking soda, and salt. </div><div style="text-align: left;"><br />
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Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl (or a fork, if you're as low maintenance as I am), beat the butter on medium speed until soft and smooth. Add 1 cup of sugar and continue to beat until it dissolves into the butter. Reduce the mixer speed to low and add the egg and egg yolk and, beating until they too are absorbed. Beat in the vanilla.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSywYW2ycJr2ova3w5XTvD2VA55AuwtUVLkv_os9hAs_uzqWe8VD6kiuZPN4aASrV_dlY8PHbBh0DBBeTcUelDYh7VJIrCEHuCejLLnXmZcMeTWJVckCXklHxKxPX7iEdeRMcodSkHdhE/s1600/IMG_7721.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSywYW2ycJr2ova3w5XTvD2VA55AuwtUVLkv_os9hAs_uzqWe8VD6kiuZPN4aASrV_dlY8PHbBh0DBBeTcUelDYh7VJIrCEHuCejLLnXmZcMeTWJVckCXklHxKxPX7iEdeRMcodSkHdhE/s200/IMG_7721.JPG" width="200" /></a><br />
Add the flour mixture, mixing only until it is incorporated; since this is a delicate dough, one that should not be over beaten, you might want to finish mixing in the flour by hand using a sturdy spatula. You'll have a thick dough, one that is quite malleable. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigG3K4iWWEvNhGpEuVi2Em4sYQ7Dcnv4H8pvQ0Fd1vMPqkxkDRnJauvyEhNvFiJyS7Gx8iA2DX1H_jEOWIYcxLOLjOMmGcZb0p3NnRGICvXxuW9Llk6FJ9-Btj1haut1eirMEi7a_xtNs/s1600/IMG_7727.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigG3K4iWWEvNhGpEuVi2Em4sYQ7Dcnv4H8pvQ0Fd1vMPqkxkDRnJauvyEhNvFiJyS7Gx8iA2DX1H_jEOWIYcxLOLjOMmGcZb0p3NnRGICvXxuW9Llk6FJ9-Btj1haut1eirMEi7a_xtNs/s200/IMG_7727.JPG" width="200" /></a></div>Turn the dough out onto a smooth surface and gather it together in a ball, then divide in half and pat each half into a disk. Wrap the disks in plastic and refrigerate them for 15 to 30 minutes. (At this point, the dough can be refrigerated overnight; set it out at room temperature for about 20 minutes before proceeding.)</div><div style="text-align: left;"><br />
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<b>Getting Ready to Bake: </b></div><div style="text-align: left;">While the dough is chilling, center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan (preferably nonstick) and place it on a baking sheet lined with parchment or a silicone mat. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWeFzKZ-bPs15JqJ0DUZduWtDp1hS6z1Kr1yIkNNhRWNsfK-c5JRrRuZ42V1NeRM-aaJOmtGZaExNc6dSRDaiYpq5Zhj2jDd9rfZjYZbKfRuF4BPma_A-Ul4-AvnmPJm_Ac6JzjBMI7Eg/s1600/IMG_7743.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWeFzKZ-bPs15JqJ0DUZduWtDp1hS6z1Kr1yIkNNhRWNsfK-c5JRrRuZ42V1NeRM-aaJOmtGZaExNc6dSRDaiYpq5Zhj2jDd9rfZjYZbKfRuF4BPma_A-Ul4-AvnmPJm_Ac6JzjBMI7Eg/s200/IMG_7743.JPG" width="200" /></a>Work with one piece of dough at a time. For the bottom layer, either roll out the dough to size between two pieces of plastic wrap -- it's an easy enough dough to roll -- and lay it in the pan, or put the dough in the pan and press it lightly and evenly across the bottom with your fingertips. Spread the cranberry filling over the dough.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-x2-lyYngp_uYPPG7W2veht8VksGcQhYF3WDiljDVaMyVDrkAkoKUbnSN0JXWvKctJuMQRM_6g1J_jRxkV73Obe_rIeGyDIJqP9SssOjpeqO8SQWrzBge152Y0YdYZ60haPNfCscJ1M4/s1600/IMG_7748.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-x2-lyYngp_uYPPG7W2veht8VksGcQhYF3WDiljDVaMyVDrkAkoKUbnSN0JXWvKctJuMQRM_6g1J_jRxkV73Obe_rIeGyDIJqP9SssOjpeqO8SQWrzBge152Y0YdYZ60haPNfCscJ1M4/s200/IMG_7748.JPG" width="200" /></a><br />
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Unwrap the second piece of dough, but leave it on the plastic. Press and/or roll it until it is just the diameter of the pan. Carefully lift the dough and invert it on the filling, lift off the plastic and use your fingers to even it as necessary so that it covers the filling. Brush the top of the cake very lightly with water and sprinkle with the remaining 2 teaspoons of sugar. </div><div style="text-align: left;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlwSXylknafhhCn_PYsAi5ADea4XPOeHd9hpzS72iYlEFxDAsgFJwCVVz70FwKq4Wvjga-xOxXIR-PuaM5o10aKdv6ZoEbpKrAyZuODbQ4_QeVAQXs4gyzYBpNp995U5O89Kv91d5B1w/s1600/IMG_7756.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlwSXylknafhhCn_PYsAi5ADea4XPOeHd9hpzS72iYlEFxDAsgFJwCVVz70FwKq4Wvjga-xOxXIR-PuaM5o10aKdv6ZoEbpKrAyZuODbQ4_QeVAQXs4gyzYBpNp995U5O89Kv91d5B1w/s200/IMG_7756.JPG" width="200" /></a><br />
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Bake for 35 to 40 minutes, or until the top of the cake is lightly golden and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool for about 20 minutes, then run a blunt knife around the cake, remove the sides of the pan and let cool to room temperature.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs46A2cw0slIAAOM-tiBCI7zhyphenhyphen_hUkqMqMQj2HcukQ-vgU2MUSZvp7ItZKxnn0vLoGJI8ZdkdSJKWiVRRCJKQs88abzM-JZuL_d0ZNxUPyyODzGsGZJL_m90IuSj0qfoHB0j4kHEtBPsM/s1600/IMG_7767.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs46A2cw0slIAAOM-tiBCI7zhyphenhyphen_hUkqMqMQj2HcukQ-vgU2MUSZvp7ItZKxnn0vLoGJI8ZdkdSJKWiVRRCJKQs88abzM-JZuL_d0ZNxUPyyODzGsGZJL_m90IuSj0qfoHB0j4kHEtBPsM/s320/IMG_7767.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJjbIiNJEHBfeG0QjTHrnzpnz6xw5ruZKWPB8X_R_0uCD4MoTHzHr0_Epj5UcIHI5ymwjgwtU6ySjYjwtavpEQQnG3FD3YW1_hOwQyg-oFQBKuSoquvdrftO4Hj4fCnq0wGQtHixJUEM/s1600/IMG_7777.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJjbIiNJEHBfeG0QjTHrnzpnz6xw5ruZKWPB8X_R_0uCD4MoTHzHr0_Epj5UcIHI5ymwjgwtU6ySjYjwtavpEQQnG3FD3YW1_hOwQyg-oFQBKuSoquvdrftO4Hj4fCnq0wGQtHixJUEM/s320/IMG_7777.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIInPOVuwuyR8o4KgOByVUw1oeW-8N315w1Q1CNvjuVlTNpIEzRi-i_Q0Hb85uTTR67LjjwkpnsHHe9b4PlFE4hxS6owEDumJpoyH1ie-VuMD_TLH8mX_zgyBoukrYLSPAXaqb3ve1jM/s1600/IMG_7769.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIInPOVuwuyR8o4KgOByVUw1oeW-8N315w1Q1CNvjuVlTNpIEzRi-i_Q0Hb85uTTR67LjjwkpnsHHe9b4PlFE4hxS6owEDumJpoyH1ie-VuMD_TLH8mX_zgyBoukrYLSPAXaqb3ve1jM/s320/IMG_7769.JPG" width="320" /></a> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqlwSXylknafhhCn_PYsAi5ADea4XPOeHd9hpzS72iYlEFxDAsgFJwCVVz70FwKq4Wvjga-xOxXIR-PuaM5o10aKdv6ZoEbpKrAyZuODbQ4_QeVAQXs4gyzYBpNp995U5O89Kv91d5B1w/s1600/IMG_7756.JPG" style="margin-left: 1em; margin-right: 1em;"> </a></div>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-6040797070338888482010-11-19T07:52:00.000-08:002010-11-19T07:52:11.159-08:00Squash Me SoftlyIn my Chinatown wanderings, I stumbled upon a large, green, pumpkin-looking item. I lifted one that was pre-cut (in half), schlepped it to the register and asked how much it cost. "$2.15." And...sold...to the lady in black (that's me!).<br />
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So there I was, sitting at my kitchen table, staring at a large, green, pumpkin-looking thing that was staring back at me. I knew I hadn't met my match, but I didn't know yet what to do with this bad boy. And hence the googling began. I knew it had to be some sort of squash, so I started with that little tidbit and eventually narrowed it down to Kabocha squash. I targeted some recipes about how to use it, and decided I would go with soup because--per usual--I wanted something warm, cozy, and creamy. I guess I've finally figured out the pattern emerging in my food consumption.<br />
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I basically followed <a href="http://www.lafujimama.com/2009/06/roasted-kabocha-squash-soup/">this recipe</a> on La Fuji Mama to a tee and was very happy with the final product. It lasted me about 4 meals, which was great penny pinching and made me one very happy lady in black.<br />
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<span style="font-size: large;"><b>ROASTED KABOCHA SQUASH SOUP</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOcBxQpVtU4EOJzKq5CtjMSwJyQ73xSOHhDCGeb1WpUJsEn3lM7mLKbObHXBp81q2Sj3v54_-U9SGoRN1chxEYD8L7LbCQPWpE7N1o0mm0OehuzYGAxBH-hRNdHUMkwzCQy3dRn_iTH4/s1600/IMG_7643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOcBxQpVtU4EOJzKq5CtjMSwJyQ73xSOHhDCGeb1WpUJsEn3lM7mLKbObHXBp81q2Sj3v54_-U9SGoRN1chxEYD8L7LbCQPWpE7N1o0mm0OehuzYGAxBH-hRNdHUMkwzCQy3dRn_iTH4/s640/IMG_7643.JPG" width="640" /></a></div><br />
<b>THE GOODS</b><br />
<br />
1/2 kabocha squash ($2.15) <br />
1/2 can coconut milk (full can costs $1.09)<br />
1 cup of chicken stock - or 1 tsp of chicken buillon and some water ($1?) <br />
1/2 yellow onion (full onion costs $0.40)<br />
A little olive oil or butter <br />
Salt and pepper (and some cayenne/red pepper flakes if you like spice)<br />
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<b>The Grand Total:</b> $4.64 for at least 4 servings, that's $1.16 per serving<br />
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<b>THE WAY</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Z_bZufmerqaEIaLO5AYXGcooL4e1c3As0S9VjajfS7qjGny_7BXxLq_FQlBl1SbCfsNK2-j_F2PHxWwtz705nq7g01QKDE91eezxJo-JEUhSE9efuZMjhhoajRGKN_xUK64rYwANpKk/s1600/IMG_7618.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Z_bZufmerqaEIaLO5AYXGcooL4e1c3As0S9VjajfS7qjGny_7BXxLq_FQlBl1SbCfsNK2-j_F2PHxWwtz705nq7g01QKDE91eezxJo-JEUhSE9efuZMjhhoajRGKN_xUK64rYwANpKk/s200/IMG_7618.jpg" width="150" /></a></div>Preheat the oven to 350 degrees. Cut your Kabocha squash in half, if it isn't precut. Be very careful - the skin is thick and hard to cut through (don't cut yourself!). Take out all the guts and seeds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJXtN07LiMRuS9GeWc14Yb0jzjZkYFp3KKcHELCHgiexevLSL6Uf7pWLTDvDiABTEvFzkV4DFZUvBL2bJEnuWuWbVXDnNZAdTzZLOxcfYMzWqgzMr_CDBIc585jKZNFQfqtUm2Xd_B9k/s1600/IMG_7619.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJXtN07LiMRuS9GeWc14Yb0jzjZkYFp3KKcHELCHgiexevLSL6Uf7pWLTDvDiABTEvFzkV4DFZUvBL2bJEnuWuWbVXDnNZAdTzZLOxcfYMzWqgzMr_CDBIc585jKZNFQfqtUm2Xd_B9k/s200/IMG_7619.JPG" width="200" /></a><br />
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Put a little olive oil or butter on the flesh of the squash, prick it, then place it face down on a baking dish. Bake for about 40 minutes to an hour, or until it's soft.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJHJTitD-_UCx4mg-WrBuG32isP3LksqczrQ7HHHjjhOvXjMbXylkMts6r4N3oa9C4lctU9dghyphenhyphenn6WjeNm4PRmTfJ1STal4DT9mxESFOj-NoLsIpq6Yi4OHfieTOmKEvNG2cHx8Qc2qB4/s1600/IMG_7637.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJHJTitD-_UCx4mg-WrBuG32isP3LksqczrQ7HHHjjhOvXjMbXylkMts6r4N3oa9C4lctU9dghyphenhyphenn6WjeNm4PRmTfJ1STal4DT9mxESFOj-NoLsIpq6Yi4OHfieTOmKEvNG2cHx8Qc2qB4/s200/IMG_7637.JPG" width="200" /></a><br />
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While it's baking, caramelize some onions in some olive oil in a sautee pan (<a href="http://pennyforyourpots.blogspot.com/2010/09/carmacarmacarmacarma-lized.html?utm_source=BP_recent">don't know how to caramelize onions? click here!</a>). You can also <a href="http://pennyforyourpots.blogspot.com/2010/11/2-little-pumpkins-sitting-on-my-sill.html">roast the squash seeds</a> to use as a garnish.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuX6uwgaOk3V9mXTR14RqB8iK1OJzr1ZuCNwGeabuERfBJA7p8mIbI7MHXGyk0gcZyUom7_3LBFh398jfYbI6oKk29qIQA55S0gVYqPZyRNXOXMJZx3tamD1XoOGkI_YYq0AYCbE7eVfM/s1600/IMG_7629.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuX6uwgaOk3V9mXTR14RqB8iK1OJzr1ZuCNwGeabuERfBJA7p8mIbI7MHXGyk0gcZyUom7_3LBFh398jfYbI6oKk29qIQA55S0gVYqPZyRNXOXMJZx3tamD1XoOGkI_YYq0AYCbE7eVfM/s200/IMG_7629.JPG" width="200" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ayq44ePcccqST6W2emCP0gFGENK13tjaoGazOQqRjrtEeEEQqEvJ0UD14kbcars_cADbI4QYXbG_RyHA-r38RlVnjJ8nz10OPBPnLrlWkOCVjS8stpJd3cAK9WyXrkl2uefBPWuUd0A/s1600/IMG_7633.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ayq44ePcccqST6W2emCP0gFGENK13tjaoGazOQqRjrtEeEEQqEvJ0UD14kbcars_cADbI4QYXbG_RyHA-r38RlVnjJ8nz10OPBPnLrlWkOCVjS8stpJd3cAK9WyXrkl2uefBPWuUd0A/s200/IMG_7633.JPG" width="200" /></a>When the squash is done cooking, scoop out the good stuff and toss the skin. Then, throw it in a food processor with half a can of coconut milk, 1 cup of chicken stock, and the caramelized onions.<br />
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Serve hot garnished with spicy roasted squash seeds.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4HvcEQexSp9QTl5g0SI13AYftiZsfO1ygRDb1PToWZftkrPN5we8jnVs9Sw25H9RxXQTg9gstIttzb2RI0HfNayPlTZnbt90kaUdFz5U5cFCCm9jmeruQulD5yuvuNV0xOyEZGklI34/s1600/IMG_7638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4HvcEQexSp9QTl5g0SI13AYftiZsfO1ygRDb1PToWZftkrPN5we8jnVs9Sw25H9RxXQTg9gstIttzb2RI0HfNayPlTZnbt90kaUdFz5U5cFCCm9jmeruQulD5yuvuNV0xOyEZGklI34/s320/IMG_7638.JPG" width="320" /></a></div>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-16018841948207546182010-11-18T08:17:00.000-08:002010-11-18T08:17:56.303-08:00Cooking the Books<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">In late August, there was a huge book fair near my apartment. Given my budgetary constraints, I skipped the first 6 days of the book fair and went only to the final day -- the day that all the leftover books (there must have been hundreds of thousands; I'm not exaggerating) were $1. Naturally, I went wild, but my most important purchase is a giant <i>Drake's International Recipe Cookbook</i>. It's just great. It organizes the recipes by type of food (e.g. appetizers, soups, fish, poultry) and within those categories, by region or type of cuisine. It even features recipes as obtuse as devils on horseback, and .... In fact, I even found my favorite tapas dish that I discovered when I studied abroad in Spain. That's how I know it's legit.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyways, I'm slowly working my way through my new treasure, because I know very little about food from Scandinavia, for example. And I know I have a lot to learn.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">So there's your backstory. It resulted in me picking out this Mediterranean lentil soup to try my hand at Middle Eastern cuisine. My book features three types of lentil soups--from England, Ireland, and the Middle East. I love lentil soup, but my favorite is the one I had at this small Lebanese restaurant near my mom's house, so I figured it was worth a try.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I was very happy with the result, especially the day after (when the flavors seemed to meld together more). However, I left off the bay leaves, because I didn't want to buy them. Next time, I'd invest in some for added flavor. I'd also use more salt, and a chicken buillon to flavor the water. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Also, I might consider taking some of the tips from <a href="http://allrecipes.com/Recipe/Lentil-Soup/Detail.aspx">this recipe</a>--which I found later--like adding balsamic vinegar and canned tomatoes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b>MEDITERRANEAN LENTIL SOUP</b></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfX-Grsdq6_vVi3wR-xgXrkFZkjf4UXlWJ8jmJsBS41fay8P96IU8oNi_T4eDMBiQ0oK9YAELpy5qylMCEWtfKPpaRhqzPF6jsFQIU-VZ8kxcdKdA4ZaGQpiAWQHAJrh0BNUOBqeRy8M/s640/IMG_7708.JPG" width="640" /></div><br />
<b>THE GOODS</b><br />
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<span style="font-size: small;">1 lb lentils ($1.99)</span><br />
<span style="font-size: small;">2 onions, I recommend yellow although I used 1 red, 1 yellow ($0.80)</span><br />
<span style="font-size: small;">2 cloves of garlic, crushed ($1) </span><br />
<span style="font-size: small;">1 stalk of celery ($0.50)</span><br />
<span style="font-size: small;"> </span>1 carrot, grated ($0.50)<b></b><br />
4 teaspoons chicken buillon - although I'd use more next time ($3.29)<br />
2 lemons ($0.80) - the recipe called for vinegar, which I subbed the lemons for. If you're trying to make a more traditional recipe, or you have vinegar but no lemons lying around, use .... of vinegar)<br />
Olive oil, salt, and pepper<br />
2 bay leaves (I didn't use them due to cost, but I recommend it) <br />
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<b>The Grand Total:</b> $8.88 for 8 servings, or $1.11 per serving<b><br />
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<b>THE WAY</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IGPy4J558Sd_R_xboxR7f9WRYaT4CPg6iTfgH2lWVuZpcjmQWyAOo49hrOLehyzZJaCFd91npeX7tEtih8Jjrm_MpbbjD5f3Oncf3yg_Pf7iNl3hktDftBMiE0v-Y7Xz4-oBdg90YFo/s1600/IMG_7690.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IGPy4J558Sd_R_xboxR7f9WRYaT4CPg6iTfgH2lWVuZpcjmQWyAOo49hrOLehyzZJaCFd91npeX7tEtih8Jjrm_MpbbjD5f3Oncf3yg_Pf7iNl3hktDftBMiE0v-Y7Xz4-oBdg90YFo/s200/IMG_7690.JPG" width="200" /></a>Rinse and strain your lentils. Crush your garlic, chop your celery and onions, and grate your carrot. Pour about 1-2 tablespoons of olive oil in a large saucepan. Turn the heat to medium, and add the garlic, celery and onions. Let them sautee for about 7 minutes, or until the onions are translucent but not burnt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fa0qy5poSIzr_FPuL9ZXvjOTjvO7uJpkcgg-1K3RDaWvYNx4bqkTPZhfZVqaEzdc4dUpMq5wXyzAaGtzUMew0GRzUYUI8vVJhAhLuUo9hCMnJZflqUjFMOFOcWVm5gjQcIvPoCWpFnc/s1600/IMG_7691.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-fa0qy5poSIzr_FPuL9ZXvjOTjvO7uJpkcgg-1K3RDaWvYNx4bqkTPZhfZVqaEzdc4dUpMq5wXyzAaGtzUMew0GRzUYUI8vVJhAhLuUo9hCMnJZflqUjFMOFOcWVm5gjQcIvPoCWpFnc/s200/IMG_7691.JPG" width="200" /></a>Bring 10 cups of water to a boil (I used an electric water heater). Mix in the chicken buillon. Add the lentils, the carrot, and water/stock to the saucepan. Add salt, bay leaves and pepper. Bring the mixture to a boil, then turn the heat down. Allow the pot to simmer for 45-50 minutes, or until the lentils are soft but not mushy. Before serving, squeeze about 1/4 of a lemon into each bowl.RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-86275113145019734942010-11-16T23:20:00.000-08:002010-11-16T23:20:16.392-08:00A Snack Worth Napping For<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">What to do on a day off work.... what to do.... what to do.... It's times like these that you don't have homemade bread dough in your fridge for nothing. So I put it to work and made these babies from scratch. What to do next? Well, nap. Obviously.</div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: large;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: large;">CARAMELIZED ONION AND GRUYERE PANINIS ON ROSEMARY FRENCH BREAD</span></b></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqEAVxJaZuX2giS8hyjXrYqfqYaXHQ5xTRi8rS-JvaG-kReP-0V1qLdzaG3O9PmACvMoO2nHFzXT5pyovEOkr1JWd66DgK92TFsCvxryFT7XHgEGFVamygg57DkmJGlHDMwbxDwfZKCQ/s640/IMG_7648.JPG" width="640" /></div><br />
<b>THE GOODS</b><br />
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<a href="http://pennyforyourpots.blogspot.com/2010/10/secret-to-becoming-fat-and-rich.html?utm_source=BP_recent">Your premade boule dough, see recipe here</a>, or a french bread purchased elsewhere<br />
Gruyere cheese ($3.43)<br />
Red onion ($0.40)<br />
Balsamic vinegar and olive oil<br />
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<b>The Grand Total: </b>$3.83 for as many paninis as that block of cheese will make ya (or your stomach can handle)<br />
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<b>THE WAY</b><br />
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Use the <a href="http://pennyforyourpots.blogspot.com/2010/10/secret-to-becoming-fat-and-rich.html?utm_source=BP_recent">recipe for boule dough</a> here, mixing rosemary into the ingredients before you add flour. After the dough is made (warning: read the recipe first, you should make the bread in significant advance of expected hunger).<br />
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Slice your red onions thinly and caramelize them by sauteeing them on medium low heat over 1 tablespoon or so of olive oil for 5-10 minutes, stirring once, until they start to brown. Then, add about 3 tablespoons of balsamic vinegar and stir them up again. Let them cook for another 5 minutes or so.<br />
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Heat up your George Forman or grill pan, if you have them. If not, a sautee pan works fine. Slice up some gruyere cheese and your French bread. Assemble little paninis with the caramelized onions, and gruyere. Then grill, using a little bit of butter on your sautee pan if you're not using a grill. <br />
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Bon appetit!RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-82212457963821112172010-11-15T22:50:00.000-08:002010-11-15T22:52:10.452-08:002 Little Pumpkins Sitting on My SillIf you're anything like me, your stomach is grumbling as you eye the Halloween pumpkins sitting unsuspectingly on your window sill. "How can I get you on my plate?" you're wondering deviously.<br />
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Wonder no more. Here are some step by step instructions about how to roast your pumpkin to make your very own pumpkin puree that you can use for any variety of delicacies: <a href="http://www.mybakingaddiction.com/pumpkin-oatmeal-cookies/">pumpkin oatmeal cookies</a>, <a href="http://www.thekitchn.com/thekitchn/beverage/diy-pumpkin-spice-latte-096277">pumpkin spice latte</a>, <a href="http://allrecipes.com//Recipe/downeast-maine-pumpkin-bread/Detail.aspx">pumpkin bread</a>, <a href="http://www.marthastewart.com/recipe/pumpkin-ravioli-with-sage-brown-butter">pumpkin ravioli</a>, <a href="http://www.marthastewart.com/recipe/pumpkin-gratin">pumpkin gratin</a>, etc. And since nothing goes to waste in this girl's kitchen, you'll also learn how to roast those delicious pumpkin seeds for a great afternoon (or any time) snack.<br />
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<b><span style="font-size: large;">HOW TO TAME YOUR PUMPKIN</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFACBoh7f3oDfdsDvqArLw3dPhnzfRWnQLQgEWA1-5UbUuUcMbozdIzXZHzqu3gKVfODnV1Np1ANw3tWY4sUJzQiIjWJbr-djIhNsRK39Z2xtKRPZDWlMk8X4ruzZgp7DwWp1_khbkas/s1600/IMG_7604.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFACBoh7f3oDfdsDvqArLw3dPhnzfRWnQLQgEWA1-5UbUuUcMbozdIzXZHzqu3gKVfODnV1Np1ANw3tWY4sUJzQiIjWJbr-djIhNsRK39Z2xtKRPZDWlMk8X4ruzZgp7DwWp1_khbkas/s640/IMG_7604.JPG" width="640" /></a><br />
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<b>THE GOODS</b><br />
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Pumpkin(s) (for small ones, $1 a piece)<br />
Butter <br />
Salt and Pepper<br />
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<b>The Grand Total:</b> $1-4 <br />
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<b>THE WAY</b><br />
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<span style="font-size: small;"><a href="http://www.suite101.com/content/fresh-pumpkin-puree-for-recipes-a7314">This article</a> from Suite101.com gives an easy to follow how-to about different ways to make pumpkin puree - baked, boiled, or microwaved.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqF7OWjh6dkpHgUkYlgTOhJFsq08OLGBY1VqeRWB6gbyhoOIjYIwjCzBaLalV11JLTgonO7mdIL_qpdEgeHnceIOLqi5DXQiqksQEJSoHF-4E9RZ9GmnZ7wCk1vO_Sa7RJ3HIZfFjvtU/s1600/IMG_7611.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqF7OWjh6dkpHgUkYlgTOhJFsq08OLGBY1VqeRWB6gbyhoOIjYIwjCzBaLalV11JLTgonO7mdIL_qpdEgeHnceIOLqi5DXQiqksQEJSoHF-4E9RZ9GmnZ7wCk1vO_Sa7RJ3HIZfFjvtU/s200/IMG_7611.JPG" width="200" /></a><span style="font-size: small;">I followed their directions for baking:</span><br />
<span style="font-size: small;"> </span>Preheat the oven to 350 degrees F. Cut the pumpkin in half and clean out the seeds and stringy guts. Brush a little melted butter on the cut edges of the pumpkin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UOSECeD41h1Nhtqye2vFhgVSKHRzSoc0pADGPr20Gmz5KTvkF1nBqkW4PsjpdOfw5PedTrTiuqfgftiE0-RsNTakE2UiOXzbuccMqGUEJhwR2fc2DyAjkdAnBepDwYt7DuxjXMHS5yg/s1600/IMG_7618.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UOSECeD41h1Nhtqye2vFhgVSKHRzSoc0pADGPr20Gmz5KTvkF1nBqkW4PsjpdOfw5PedTrTiuqfgftiE0-RsNTakE2UiOXzbuccMqGUEJhwR2fc2DyAjkdAnBepDwYt7DuxjXMHS5yg/s200/IMG_7618.jpg" width="150" /></a><br />
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Place the sides cut side down on an oven safe dish (I used a glass casserole dish). Cook for around an hour or until the pumpkin is soft.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6C2wYh7FRDbMJJ7zYyQwPk18xiq8kti_f1EpW1jRa3dfBmidN7YYbBceQlvyxTVt6-fvqNYsujYn7Mi85acVvLcj21c0EzXNEI0JnAyqP0wCgfW1Bb4qJMaRKpimZvCH6ZxGhctDqbM/s1600/IMG_7614.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS6C2wYh7FRDbMJJ7zYyQwPk18xiq8kti_f1EpW1jRa3dfBmidN7YYbBceQlvyxTVt6-fvqNYsujYn7Mi85acVvLcj21c0EzXNEI0JnAyqP0wCgfW1Bb4qJMaRKpimZvCH6ZxGhctDqbM/s200/IMG_7614.jpg" width="150" /></a>Cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0S4sT3vUEESO_63lY1WYaPPLZLBZn4KY8dM54hqRr7J3l3SKdeLlSSfLsKgtIGXqrzSjWvulkRypOw8Zu_gwrq-TOnsRPqz-N4JFZ3G4KsaIzOMfSpXDJQkznjXZrKmkhumB5Yzf29Y/s1600/IMG_7626.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0S4sT3vUEESO_63lY1WYaPPLZLBZn4KY8dM54hqRr7J3l3SKdeLlSSfLsKgtIGXqrzSjWvulkRypOw8Zu_gwrq-TOnsRPqz-N4JFZ3G4KsaIzOMfSpXDJQkznjXZrKmkhumB5Yzf29Y/s200/IMG_7626.JPG" width="200" /></a><br />
Scoop the insides out of the skin. Cut into pieces and food process until it's a smooth puree.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEeIa2PNuECZf-XpbLQ6KzPjrhnz9UOh4VYiDL38zuFtCEUNW2YXZgcTF0WdP2MinQCntPFOYgt2Td_LqQOIzLAA8JcVcoKE1eMybU1_IZcgkEtcmLstYNsGyjjdDB1c8mlM-g5UaoIA/s1600/IMG_7599.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEeIa2PNuECZf-XpbLQ6KzPjrhnz9UOh4VYiDL38zuFtCEUNW2YXZgcTF0WdP2MinQCntPFOYgt2Td_LqQOIzLAA8JcVcoKE1eMybU1_IZcgkEtcmLstYNsGyjjdDB1c8mlM-g5UaoIA/s200/IMG_7599.JPG" width="200" /></a><br />
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While your pumpkin is cooking, get ready to roast those seeds. Separate the guts from the seeds, and lay the seeds in a single layer on a cookie sheet covered with tinfoil. Season them with salt and pepper. I made two batches: one with Chinese 5 spice mix on them for a little gingery twist, and the other with hot peri peri pepper spice on them for a little kick. Let the seeds dry out for a few hours. Then, preheat the oven to 300 degrees F and roast the seeds for about 40 minutes.RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-25065117176106184962010-11-09T08:32:00.000-08:002010-11-09T08:32:49.193-08:00Savory Mediterranean WrapSo far, everything I've made with this French boule dough recipe (French bread, naan, and cinnamon rolls) has been phenomenal. But having all 6 pounds of unmade bread dough sitting patiently in my refrigerator makes me a bit anxious to start using it. Hence, my perusal for a great recipe for something filling and savory to wrap up in flatbread (read: naan). Well, I found it. Introducing sabich, a delicious and fresh Mediterranean wrap that won't break your budget. According to this recipe, Sabich is a popular sabbath food for Iraqi Jews. When they emigrated to Israel and set up a community in Ramat Gan, the sandwich came with them. And now it has arrived in my kitchen and, let me tell ya, it's around to stay.<br />
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I apologize that there is no picture of the final product. Consider it a testament to how quickly I ate this bad boy once it was made.<br />
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<b><span style="font-size: large;">MINT ROASTED EGGPLANT SABICH WRAP</span></b><br />
*The main inspiration for this dish is<a href="http://www.herbivoracious.com/2008/04/recipe-sabich-.html"> this recipe </a>from Herbivoracious.com. In my typical style, I modified it to make it fit my quaint little budget.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckOA4B1jCZNkX-gVWZ48Jpgxp2dTEvERsO96DgIDwnGFC5wImTM9CYFd18yDFB3rkqqMV0AAKZJikZgKvY4IlBUWjIS-fWoISW-tEyDMuOrGzxwUUTYYtmIs8wUFkjpU-9UppWZYMCwk/s1600/IMG_7355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckOA4B1jCZNkX-gVWZ48Jpgxp2dTEvERsO96DgIDwnGFC5wImTM9CYFd18yDFB3rkqqMV0AAKZJikZgKvY4IlBUWjIS-fWoISW-tEyDMuOrGzxwUUTYYtmIs8wUFkjpU-9UppWZYMCwk/s640/IMG_7355.JPG" width="640" /></a></div><br />
<b>THE GOODS</b><br />
<br />
Eggplant ($1.39)<br />
Cucumber ($1)<br />
Red onion ($0.40)<br />
Tomato ($0.30) <br />
1 egg ($0.20)<br />
1/2 a lemon ($0.20)<br />
Garlic cloves or powder<br />
Salt and pepper<br />
Mint (optional. I used some from my Mom's garden, but it shouldn't cost you more than $1-2) <br />
Boule dough (<a href="http://pennyforyourpots.blogspot.com/2010/10/secret-to-becoming-fat-and-rich.html?utm_source=BP_recent">see recipe here</a>, costs about $0.34 per serving) <br />
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<b>The Grand Total:</b> $3.49<br />
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</b><br />
<b>THE WAY</b><br />
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First, premake your boule dough following this recipe. This will take about 3 hours to prepare, so make sure that if you haven't already done it you do it plenty of time in advance.<br />
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I combined several recipes to make the sabich happen. First, I used <a href="http://whiteonricecouple.com/recipes/roasted-eggplant-mint/">this recipe</a> from whiteonricecouple.com to roast the eggplant, since that takes the longest. Alternatively, you can fry your eggplant by dicing it up and placing it in a sautee pan with some hot oil for about 10 minutes. This would be delicious and quick, but I decided to go the healthy route. Here is how you roast them:<br />
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Preheat the oven to 350 degrees F. Slice the eggplant thinly and lay it on a large sheet pan (or other oven safe pan - I used a casserole dish. Chop up about 2-3 cloves of garlic and sprinkle it throughout the pan. Sprinkle with whole mint leaves, salt and pepper, and drizzle with about 2-3 tablespoons of olive oil. Use your hands to mix it all up and distribute the oil and spices as evenly as possible.<br />
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Roast until eggplants are a light golden brown and soft <i>(can be anywhere from 30 min – 1 hr depending on your eggplants and their thickness.)</i> You do not need to flip them during roasting.<br />
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While your eggplants are roasting, hard boil an egg. In case you don't know how to make a perfect hard boiled egg, <a href="http://www.howtohardboilanegg.com/">this website gives you step-by-step instructions</a>. <br />
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In the meantime, make your naan (<a href="http://pennyforyourpots.blogspot.com/2010/10/naan-profit.html">step-by-step instructions here</a>) by using some of your premade boule dough, stretching it out to a flat pancake, and sauteeing it for 3 minutes on each side on a hot pan with butter or oil (as always, butter is better). While you're naan is sauteeing, chop up a tomato, 1/2 a red onion, and some cucumber.<br />
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When everything is cooked and ready to go, slice up your egg, place all the veggies on your hot naan, season with salt, pepper, and some lemon juice.RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-55849597781301447462010-11-05T09:31:00.000-07:002010-11-05T09:31:34.594-07:00Spicy Weeknight Delight<b><span style="font-weight: normal;">I've never made enchiladas before, but I was in an adventurous mood last night. So I picked up some low-carb tortillas from Trader Joe's (surprisingly good) and filled them with all the delicious items that <a href="http://www.acouplecooks.com/">A Couple Cooks</a> recommend in their recipe <a href="http://www.acouplecooks.com/2010/10/sweet-potato-black-bean-and-green-chile-enchiladas/">"Sweet Potato, Black Bean, and Green Chile Enchiladas,"</a> with a couple modifications for cheapness's sake. I was very content when out of the oven emerged 6 steaming, spicy, filling homemade enchiladas, desperately begging for my consumption, for a mere $2.70 per serving (2 enchiladas). What can I say but, "The price is right?"</span></b><br />
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<b><span style="font-weight: normal;"><b><span style="font-size: large;">ENCHILADAS A LA CHEAP</span></b></span></b><br />
<span style="font-size: small;"><b><span style="font-weight: normal;"><b>FILLED WITH SWEET POTATO, BLACK BEAN AND GREEN CHILI </b></span></b></span><b><span style="font-weight: normal;"><b><span style="font-size: large;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGlTqZ4sNevlqRecUeMfMdSmfYh3Yc-SjrSHxjC08MdoqMuZlmRX6VxaEqEDxTo6mM4xLFcjhRA0QpAvsc5-lE1wyBi5x9UIRbHTptW9jwjMuY2xHvQcpH_ki7BRGu0AZ-ZCQSjp-xU0/s1600/IMG_7536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGlTqZ4sNevlqRecUeMfMdSmfYh3Yc-SjrSHxjC08MdoqMuZlmRX6VxaEqEDxTo6mM4xLFcjhRA0QpAvsc5-lE1wyBi5x9UIRbHTptW9jwjMuY2xHvQcpH_ki7BRGu0AZ-ZCQSjp-xU0/s640/IMG_7536.JPG" width="640" /></a></div><br />
<b>THE GOODS</b><br />
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<b></b>1 large sweet potato ($0.30)<br />
1 15 oz. can black beans ($0.75)<br />
1 cup diced green chilies, canned ($0.89)<br />
1-2 cups of salsa ($1.99) <br />
1 medium red onion ($0.40)<br />
1 tablespoon chili powder (not sure, had this on hand)<br />
4 oz. cheddar cheese, shredded ($2.49)<br />
5 flour tortillas ($1.29)<br />
Salt and pepper <br />
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Note: I did not use cumin (although the recipe called for 1/4 tablespoon), sour cream, or fresh cilantro. I also substituted Colby jack cheese with cheddar cheese, and salsa verde with regular chipotle salsa.<br />
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<b>The Grand Total:</b> $8.11 for at least 3 servings (if 1 serving is 2 enchiladas), $2.70 per serving<br />
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<b>THE WAY</b><br />
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Preheat the oven to 350°F. <i></i>Peel and dice the <b style="font-weight: normal;">sweet potato</b>. Place in a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes.<br />
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<b style="font-weight: normal;">In the meantime, </b>finely chop the <b style="font-weight: normal;">red onion</b>. Drain and rinse the <b style="font-weight: normal;">black beans</b>. (If using <b style="font-weight: normal;">cilantro</b> to garnish, you could chop it at this time as well.)<b> </b>In a large bowl, combine the cooked <b style="font-weight: normal;">sweet potato</b>, <b style="font-weight: normal;">black beans</b>, <b style="font-weight: normal;">red onion</b>,<b> </b>diced <b style="font-weight: normal;">green chilies</b>, 1/2 tablespoon <b style="font-weight: normal;">chili powder</b> (and 1/4 tablespoon cumin, if you're using it). Sprinkle with salt and pepper, then mix to combine.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfNszoEnqOtxzgSXRK09zvrpJx-X4ROUZHe0N751vhiETWY5hA9go3h8Vhcn6aRkSL4Hzbi26Wn5VL_Y6Nnivr09kDWroF0NMwWkRhmdbhDOzDT6utExTHc1p0Rh2ut5h6jrcs6mOgOk/s1600/IMG_7545.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfNszoEnqOtxzgSXRK09zvrpJx-X4ROUZHe0N751vhiETWY5hA9go3h8Vhcn6aRkSL4Hzbi26Wn5VL_Y6Nnivr09kDWroF0NMwWkRhmdbhDOzDT6utExTHc1p0Rh2ut5h6jrcs6mOgOk/s400/IMG_7545.JPG" width="400" /></a></div><b style="font-weight: normal;">The</b>n, assemble the enchiladas. First, warm the tortillas for a minute in the microwave. Spread 1/2 cup of salsa at the bottom of a baking dish. Then fill each tortilla with a scoop of the filling, and a handful of <b style="font-weight: normal;">cheese</b>. Roll them up and place them seam-side down in the baking dish. When all enchiladas are in the dish, top with the remaining 1/2 cup of <b style="font-weight: normal;">salsa</b> and the remaining <b style="font-weight: normal;">cheese</b>.<b> </b>Place in the oven and bake for 20 minutes, until the cheese is melted. <br />
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<i><b>Note:</b> As a time saver, you could cook the sweet potato beforehand, and even prepare the entire filling in advance.</i>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com1tag:blogger.com,1999:blog-5277201988402174774.post-45215362646534380362010-11-04T10:26:00.000-07:002010-11-04T10:26:10.514-07:00Cinnamon Rolls for AllI promised more recipes using the boule dough from the <a href="http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx?page=7">Mother Earth News recipe</a>. So far, so good: I've used it to make a <a href="http://pennyforyourpots.blogspot.com/2010/10/secret-to-becoming-fat-and-rich.html">French boule</a> (round, baguette-like loaf), <a href="http://pennyforyourpots.blogspot.com/2010/10/naan-profit.html">naan</a>, and now... cinnamon rolls. I've never made cinnamon rolls before, and I had no idea they would be this easy to make. On a rainy afternoon when my roommates and I decided to watch 3 movies in a row, they made the perfect coffee table decoration, until 5 minutes later when they made a great, warm stomach coating. How multi-purpose, right?! Whatever you want them for, I highly recommend them.<br />
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<span style="font-size: large;"><b>STICKY CARAMEL CINNAMON ROLLS</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAb97oltiVE63PnQso1DbFlDXFD807pZCnLkKPfU3Bw64SJOIbrM5DPWYZ_o3wputVJltpAH7oKsb7PDqSYVZEX1MU2s3MO9M_sd0NJE4E-CA9WfPwHyMs8S674X_GaJpQ6nJA9wJcAVQ/s1600/IMG_7420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAb97oltiVE63PnQso1DbFlDXFD807pZCnLkKPfU3Bw64SJOIbrM5DPWYZ_o3wputVJltpAH7oKsb7PDqSYVZEX1MU2s3MO9M_sd0NJE4E-CA9WfPwHyMs8S674X_GaJpQ6nJA9wJcAVQ/s640/IMG_7420.JPG" width="640" /></a></div><b><br />
</b><br />
<b>THE GOODS</b><br />
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1 1/2 pounds pre-mixed <a href="http://pennyforyourpots.blogspot.com/2010/10/secret-to-becoming-fat-and-rich.html">boule dough</a><br />
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<b>Topping</b><br />
6 tablespoons unsalted butter ($1.49 or less for 2 sticks)<br />
1/2 teaspoon salt (you should have this on stock)<br />
1/2 cup brown sugar ($1.99)<br />
Optional (which I didn't use): 30 pecan halves<br />
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<b>Filling</b><br />
4 tablespoons unsalted butter, softened (see above)<br />
1/4 cup cinnamon<br />
Pinch of ground black pepper<br />
Optional (which I didn't use): 1/4 teaspoon freshly ground nutmeg, 1/2 cup toasted pecans, chopped<br />
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<b>The Grand Total:</b> $3.48 plus the cost of the <a href="http://pennyforyourpots.blogspot.com/2010/10/secret-to-becoming-fat-and-rich.html">boule dough (see recipe in previous post)</a><br />
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<b>THE WAY </b><br />
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Cream together the butter, salt and brown sugar. Spread evenly in a 9-inch cake pan. Scatter the pecan halves over the mixture and set aside.<br />
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Dust the refrigerated dough with flour and cut off a cantaloupe-sized piece. Dust the piece with flour and shape it into a ball following the method in Step 5 of The Master Recipe (above).<br />
With a rolling pin, roll out the dough to a 1/8-inch thick rectangle. Add only enough flour to prevent it from sticking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9_QaZ8zrh0dCW78IaVYo_SAN5gy1bEUWfso_ff8RIv6rfXxOAf7GQSfAPSxJ9kuu_kgh-7AUpdK3iDXpioYbnR_DVv6YOVefuR6KepEOFjOMw6N2bhYGPtkIJC-V8f1s5chzLxT0Clo/s1600/IMG_7411.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9_QaZ8zrh0dCW78IaVYo_SAN5gy1bEUWfso_ff8RIv6rfXxOAf7GQSfAPSxJ9kuu_kgh-7AUpdK3iDXpioYbnR_DVv6YOVefuR6KepEOFjOMw6N2bhYGPtkIJC-V8f1s5chzLxT0Clo/s200/IMG_7411.JPG" width="200" /></a>Cream together the butter, sugar and spices for the filling. Spread evenly over the dough and sprinkle with chopped nuts. Roll the dough into a log. If it’s too soft to cut, chill for 20 minutes.<br />
With a serrated knife, cut the log into 8 pieces and arrange over the pecans, with the “swirled” edge facing up. Cover loosely with plastic wrap and allow to rest and rise 1 hour (or 40 minutes if you’re using fresh, unrefrigerated dough).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXm5atPubO96kVNop84QVLS-1n0fYr6RdwOVsAA14G10AGE52gu-hgi1Xhg60xxu5GYuVHaU8vR88kTH1JE8vKE9S4I3DfsPqFQygHx7D9PpDMCJcZPd0Nx07DG-c2je07ms9ZOA0BrZE/s1600/IMG_7422.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXm5atPubO96kVNop84QVLS-1n0fYr6RdwOVsAA14G10AGE52gu-hgi1Xhg60xxu5GYuVHaU8vR88kTH1JE8vKE9S4I3DfsPqFQygHx7D9PpDMCJcZPd0Nx07DG-c2je07ms9ZOA0BrZE/s200/IMG_7422.JPG" width="200" /></a>5 minutes before baking time, preheat the oven to 350 degrees. Bake about 40 minutes, or until golden brown and set in center. While still hot, run a knife around the pan to release the rolls, and invert immediately onto a serving dish.<br />
<i> </i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJ0_yYzWZ-Yaa3ubdPV18T_aFIrAcv8HNMId0I5_TQjiTJP0AS92OYI_nupR9K7mc0xi1wKavTfn2VeVBRbfHBRQUS7eNT6PIApBZyc4pLvz8JTr8jPe_vyP9dD49e4vEQ1Z4hukRzSM/s1600/IMG_7424.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJ0_yYzWZ-Yaa3ubdPV18T_aFIrAcv8HNMId0I5_TQjiTJP0AS92OYI_nupR9K7mc0xi1wKavTfn2VeVBRbfHBRQUS7eNT6PIApBZyc4pLvz8JTr8jPe_vyP9dD49e4vEQ1Z4hukRzSM/s400/IMG_7424.JPG" width="400" /></a>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-31043168423481738772010-11-02T22:19:00.000-07:002010-11-02T22:19:13.554-07:00After School SpecialOne of my favorite meals is tomato soup with grilled cheese. Nothing takes me back to elementary school like the creaminess of the soup contrasted with the sharp melty cheese and toasty bread.... It makes my insides smile.<br />
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The best I've ever had is the one at Doughboys' Bakery in Los Angeles. I decided I wanted to try to achieve the happy sensation that they sell me in my very own kitchen. Although I wasn't going to get that fatty or fancy (I think they use cabbage and cream to sweeten it up), I figured tomato soup would be an easy, cheap dish to make for myself that would remind me of home. So I tested out a new recipe using only 6 ingredients that are staples in my kitchen: tomatoes, chicken broth, basil, onion, red pepper flakes and parmesan cheese. The results were great for a soup with no cream, and even better the next day for a warm lunch, which is a major bonus in my book.<br />
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</b><br />
<b>DELICIOUS (BUT HEALTHY) TOMATO BASIL SOUP</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4X86rslqGyC60zarEW6YKMrqbBTsJWayc5THOKB-Xqy8tjaGeNEQQTgQLXCxEJw_gW3TuE1SeNopCFBVckZycIb5pFVRO3zIJ-BsDgVQu2X6DB7AfaNkLntXlQkBtpm2GVfimtH2bzn0/s1600/IMG_7446.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4X86rslqGyC60zarEW6YKMrqbBTsJWayc5THOKB-Xqy8tjaGeNEQQTgQLXCxEJw_gW3TuE1SeNopCFBVckZycIb5pFVRO3zIJ-BsDgVQu2X6DB7AfaNkLntXlQkBtpm2GVfimtH2bzn0/s640/IMG_7446.jpg" width="640" /></a><br />
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<b>THE GOODS</b><br />
<br />
1 can of diced tomatoes ($0.79)<br />
1/2 of a yellow onion ($0.40)<br />
Handful of basil, about 8 leaves ($1)<br />
2 teaspoons of chicken or vegetable buillon ($3.49 for a huge container) <br />
1 cup-ish of parmesan cheese ($1.99) <br />
About 1 teaspoon red pepper flakes<br />
About 2 tablespoons of olive oil<br />
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<b>The Grand Total:</b> $7.47 for about 3 servings, or about $2.55 per serving <br />
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<b>THE WAY</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHs0pY3CrYwgF6Y0ECmBIdfa5QVFlfDGP_FZZ0sVDOFbIQQrbymoOauLfBmMOv0eY9krFFoQyH3TDY_A4nOIQ9uXMfUSzJvTCCAbWiBQ1r_rfxDD5xOskvJgJur1SN6vi3GMftzk0sbg/s1600/IMG_7430.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHs0pY3CrYwgF6Y0ECmBIdfa5QVFlfDGP_FZZ0sVDOFbIQQrbymoOauLfBmMOv0eY9krFFoQyH3TDY_A4nOIQ9uXMfUSzJvTCCAbWiBQ1r_rfxDD5xOskvJgJur1SN6vi3GMftzk0sbg/s200/IMG_7430.JPG" width="200" /></a>Chop up the onion. Place the olive oil in a medium to large pot over medium heat. Sautee the onions for 5-10 minutes, until they become translucent but not brown. Now, add the canned tomatoes and cook for about 10-15 minutes. Tear up the basil and stir it in. Add the chicken stock (which you make by adding the 2 cups of hot water with 2 teaspoons of chicken buillon).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtVugoCJUjfQL6-dhUyCbayNeM3E4oOZxOwV2aZylkcjw_YyUVHG9tGwFaFF3ArVyTEslVinJHGEyFpVhTf7Iv5oB9g4iJzNh5yggUrIUjbsOZ9tE2u7wbnyWWS-xK4OK9thjUKlV7Ro/s1600/IMG_7431.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmtVugoCJUjfQL6-dhUyCbayNeM3E4oOZxOwV2aZylkcjw_YyUVHG9tGwFaFF3ArVyTEslVinJHGEyFpVhTf7Iv5oB9g4iJzNh5yggUrIUjbsOZ9tE2u7wbnyWWS-xK4OK9thjUKlV7Ro/s200/IMG_7431.jpg" width="150" /></a><br />
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Cook for 10-20 minutes, then puree in a blender.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIINdv81hR3NTooZS-9xA17lJ6AUFNF76UF8jSqH2nz7BOBTQKRiX3MtVBlryz055aRQ7p2BW-iCVM4jY5ut88Cv6qXgBBnIXryZdEYmvGsAgv5vYC0gUGiKWu8KmrdKCuvJ4McR1A-Sw/s1600/IMG_7436.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIINdv81hR3NTooZS-9xA17lJ6AUFNF76UF8jSqH2nz7BOBTQKRiX3MtVBlryz055aRQ7p2BW-iCVM4jY5ut88Cv6qXgBBnIXryZdEYmvGsAgv5vYC0gUGiKWu8KmrdKCuvJ4McR1A-Sw/s200/IMG_7436.JPG" width="200" /></a><br />
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Pour the blended soup back in the pot, adding the parmesan cheese, stirring, and cooking for 10 more minutes or so. Top with parmesan cheese and serve with toast.RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-72251934410422468972010-11-01T23:37:00.000-07:002010-11-01T23:38:33.471-07:00Not Your Average Bite of Cake<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">It was office potluck time again, and I wanted to bring something fun and nibbly that involved chocolate (and didn't break the bank). My final decision left my coworkers, my Halloween visitors, and my roommates begging for more. Introducing.... the Halloween funfetti cake truffle: enrobed in chocolate, encrusted in candy corn, and bejeweled with sprinkles. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And with a little creativity, they can be morphed to suit all of your holiday needs. Think: dried cranberry toppings with orange-colored cake inside for Thanksgiving, crushed candy cane topping with white chocolate coating and red velvet cake for Christmas, blue-dyed cake with white chocolate coating and silver sprinkles for Hannukah... you name it!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Readers, please comment with any ideas you have about different toppings or combinations! Let me know if you try any of them and how they turn out.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-size: large;">CHOCOLATE COVERED CAKE TRUFFLES (w/ candy corn)</span></b></div><div class="separator" style="clear: both; text-align: left;">To give credit where credit is due, I was inspired by <a href="http://www.velveteenbaker.com/2010/10/much-ado-about-cake-balls.html">this recipe</a> from the Velveteen Baker.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8BaV4mfrsMZqqoU0EvDqBv282T3yLjKSUFbbVZfDoyHhkxXn4Aytqpp3RAkoC6nF4KX4cIYWBh0mgp8louQ2g70FpxYPF5plHUQ-HUQaFjoRM644dcGTYPr-glc1jHzbxLLWY5Ltk3o/s1600/IMG_7470.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8BaV4mfrsMZqqoU0EvDqBv282T3yLjKSUFbbVZfDoyHhkxXn4Aytqpp3RAkoC6nF4KX4cIYWBh0mgp8louQ2g70FpxYPF5plHUQ-HUQaFjoRM644dcGTYPr-glc1jHzbxLLWY5Ltk3o/s640/IMG_7470.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>THE GOODS</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Canned frosting or do-it-yourself ($1.79)</div><div class="separator" style="clear: both; text-align: left;">Funfetti cake mix ($1.79)</div><div class="separator" style="clear: both; text-align: left;">Canola oil ($3.29)</div><div class="separator" style="clear: both; text-align: left;">3 eggs ($0.80) </div><div class="separator" style="clear: both; text-align: left;">Semi-sweet chocolate chips, or whatever your fancy ($1.99)</div><div class="separator" style="clear: both; text-align: left;">Candy corn, or your topping of choice ($1)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>The Grand Total:</b> $10.66 for about 4 dozen cake truffles, or about $0.22 per truffle</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>THE WAY</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMz_4cLLspM3eryl4y-LimwqVi1KvUZKsA-M5mmMMJUUkalgmLKC7l7Fyhqeb2MjTA-uJVn0G2nJyaJa_cIAl_4guBYSs1qWRym_GvS_IPZCzpqbd8mY25AVbAZmHz7cjDJ8eH7T-aPEk/s1600/IMG_7451.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMz_4cLLspM3eryl4y-LimwqVi1KvUZKsA-M5mmMMJUUkalgmLKC7l7Fyhqeb2MjTA-uJVn0G2nJyaJa_cIAl_4guBYSs1qWRym_GvS_IPZCzpqbd8mY25AVbAZmHz7cjDJ8eH7T-aPEk/s200/IMG_7451.JPG" width="200" /></a>Make the funfetti cake following the directions on the box. Or, use your own favorite cake recipe if you have more time, energy, and creativity juices. When the cake is done, let it cool for about 10 minutes. </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHq5QfWq3CjTKu2I8YM-YB_lp-LomprJ4zsV6LVj3qB7MRaPVk1ED-oJRURkoejtpEKU-aVk0aSgJN90_b-8cPeO2HwR2KNi7p8NqVC5H_MFZ2yfbFWtziS-gwMGGGEvFCg_nKZTIobF8/s1600/IMG_7459.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHq5QfWq3CjTKu2I8YM-YB_lp-LomprJ4zsV6LVj3qB7MRaPVk1ED-oJRURkoejtpEKU-aVk0aSgJN90_b-8cPeO2HwR2KNi7p8NqVC5H_MFZ2yfbFWtziS-gwMGGGEvFCg_nKZTIobF8/s200/IMG_7459.JPG" width="200" /></a>Now, for the fun part. Crumble the cake into a large bowl. Mix in 2 cups of frosting so that the mixture becomes dough-y. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfrvb_UyFeYpx2XepvpCsfynzMHhYQXMynT4RU1KfqZcKC9TS0sWlkisoCve7F4DGuonOO4poX_dT2QmefJloycrLODIORuKXb-uUQNy82orvoMYXoZfaNI68mYfM3mM2SDuJVMWWzmY/s1600/IMG_7464.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfrvb_UyFeYpx2XepvpCsfynzMHhYQXMynT4RU1KfqZcKC9TS0sWlkisoCve7F4DGuonOO4poX_dT2QmefJloycrLODIORuKXb-uUQNy82orvoMYXoZfaNI68mYfM3mM2SDuJVMWWzmY/s200/IMG_7464.JPG" width="200" /></a><br />
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Form the mixture into small balls by rolling them in your hands. I made mine about 2 inches in diameter. Place them on wax or parchment paper on a cookie sheet and stick them in the freezer for about 30 minutes to 1 hour. You want them to be solid but not completely frozen. (Mine are an ugly, brainy color because I mixed white funfetti cake with orange frosting.)<br />
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Chop up your candy corn or other candy topping. Then, melt your bag of chocolate chips in a saucepan over low low low heat, stirring constantly. Add about 2-3 tablespoons of canola/vegetable oil to make it melt smoother. One or two at a time, take your cake balls out of the freezer and, using a spoon (or a dipping fork - for candy makers with a slightly bigger budget), drop the ball into the melted chocolate and scoop it out and onto the wax/parchment paper. Let it dry for about a minute, then press the candy corn pieces on top. Repeat until all the truffles are made and beautiful. Then refrigerate until you're ready to serve them.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMgoqkpL-3YFC20tZh75QZZ1HWPUDPfEo2Ozv_7l6Glo1Xr098WgRtVTjLr1ggGSXT-PGsD4hJ4B9DI93gTz65WlD-N84EkY3MsL8P4FWw-J-h26jw-8PbvvNHalT7Zk1FU7QGSen7sw/s1600/IMG_7475.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMgoqkpL-3YFC20tZh75QZZ1HWPUDPfEo2Ozv_7l6Glo1Xr098WgRtVTjLr1ggGSXT-PGsD4hJ4B9DI93gTz65WlD-N84EkY3MsL8P4FWw-J-h26jw-8PbvvNHalT7Zk1FU7QGSen7sw/s320/IMG_7475.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NBgsrdqGiYEOmZGVPhYOHee1eqszN3uheEPXyOASK8JiQHrJd8vZUs2WXYvhmuVUekZ-1x4ZsVoavnzky0n8ieri6iBpRNnzuf0j1LfERcyeX4e6g6L1tslEGsXLVwABl9ybCf8nmJ0/s1600/IMG_7477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NBgsrdqGiYEOmZGVPhYOHee1eqszN3uheEPXyOASK8JiQHrJd8vZUs2WXYvhmuVUekZ-1x4ZsVoavnzky0n8ieri6iBpRNnzuf0j1LfERcyeX4e6g6L1tslEGsXLVwABl9ybCf8nmJ0/s320/IMG_7477.JPG" width="320" /></a></div><br />
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</div>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-90296930764992586962010-10-27T09:51:00.000-07:002010-10-27T09:51:29.960-07:00Naan-Profit?When I bared the secret of the <a href="http://pennyforyourpots.blogspot.com/2010/10/secret-to-becoming-fat-and-rich.html">magical bread recipe</a> a few days ago, I promised to follow with other ideas about how to use the dough. Well, here's the first and the easiest way to use it: make naan, Indian flatbread. While it's not exactly the consistency of the typical naan you buy at an Indian restaurant, it's so fulfilling to have warm flatbread right off the griddle.... "Potatoes, potahtos," I say.<br />
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If you already have the French boule dough made and on store (for up to 2 weeks in the refrigerator or as long as you want it the freezer), you can have fresh naan in 6 minutes flat. Pun intended.<br />
<b><span style="font-size: large;"><br />
AIN'T NAAN LIKE IT</span></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaXVCr3V3jOqIsWsK6UDLn8YjRi0iia574uPwO0G-pNS-S5HZQWUT7M8PGgxl5NHZtU7BB0rJN2fGxyrHgUQWrmTu893MA6yVZpKXTHPM4E8ImlU_ZDDWF0-UmoH_sOWLxmUW3yvS9nUY/s640/IMG_7351.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This one got a little crisp, but I kind of like it like that.</td></tr>
</tbody></table><b><span style="font-size: large;"><span style="font-size: small;">THE GOODS</span></span></b><br />
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<span style="font-size: large;"><span style="font-size: small;">Boule dough (<a href="http://pennyforyourpots.blogspot.com/2010/10/secret-to-becoming-fat-and-rich.html">see recipe here</a>) </span></span><br />
<span style="font-size: small;">Butter (about 1/2-1 tablespoon, depending how much naan you want to make)</span><br />
<span style="font-size: small;">An</span><span style="font-size: small;"> appetite</span><br />
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<span style="font-size: small;"><b>The Grand Total:</b> Next to nothing if you've already made your boule dough. If you haven't, <a href="http://pennyforyourpots.blogspot.com/2010/10/secret-to-becoming-fat-and-rich.html">see recipe</a>.</span><br />
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<b><span style="font-size: small;">THE WAY</span></b><b><span style="font-size: large;"></span></b><br />
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<span style="font-size: small;">Pu</span><span style="font-size: small;">ll off a handful of dough. I used a piece that was about the size of a large orange. Dust with flour if it's still very wet. Place it on a floured surface and cover it with parchment or wax paper. Roll it out with a rolling pin until it's about 1/4 inch thick. If you don't have all that stuff, you can just slowly pull it apart by running your hands around the edges in a circle as if it's pizza dough.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieF3M5s57lo1u692RQwWJJRv2dhrxlZr69rw8KmiMvWMHld2-Oxguj4cXMUGunDa-NxR1zKK5cDWiwN70TWE-mHvkB1U4fBgoHATxbLS24zrjDRd2ou5pytNFic0R-54cN7V460iDijYM/s1600/IMG_7346.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieF3M5s57lo1u692RQwWJJRv2dhrxlZr69rw8KmiMvWMHld2-Oxguj4cXMUGunDa-NxR1zKK5cDWiwN70TWE-mHvkB1U4fBgoHATxbLS24zrjDRd2ou5pytNFic0R-54cN7V460iDijYM/s200/IMG_7346.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2veiHmINkw-mFzH5v96sq_BsuNHxbhUTEo0Aqe_ectF07KZYDMTKsrFww65VAJZ0NWr-t-xcL5uNbQcKXZRsyzeZDBmq78raLaDrlTMhNPaMKbqYXNRaigdID7VBsDHwGYD3BfZwdRU/s1600/IMG_7343.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2veiHmINkw-mFzH5v96sq_BsuNHxbhUTEo0Aqe_ectF07KZYDMTKsrFww65VAJZ0NWr-t-xcL5uNbQcKXZRsyzeZDBmq78raLaDrlTMhNPaMKbqYXNRaigdID7VBsDHwGYD3BfZwdRU/s200/IMG_7343.JPG" width="200" /></a><span style="font-size: small;">Place about 1/2 - 1 tablespoon of butter on a pan over medium-low heat. Put the naan dough on the pan and cover the pan. Let the dough cook for 3 minutes. </span><br />
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<span style="font-size: small;">After 3 minutes, flip the naan and cover again. Let it sit for 3 more minutes, then put it on your plate and let the feast begin. </span><br />
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<span style="font-size: small;">If you're feeling creative, you can also try these other ideas, or create your own:</span><br />
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<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEuoUbPGDVJVyLpvIhtZX2-pWlOnAjX6ZxjOw8Kp6-d-eWsrqz_dxnZ-PMWPnWdJgpz_4sslMyiH8rUs5p8YPRtrvN2jcKpFtta1zDtQa6AZ6uOxMPc3gzlYYkUMnpkgnLEHV58QSyn0/s1600/IMG_7413.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEuoUbPGDVJVyLpvIhtZX2-pWlOnAjX6ZxjOw8Kp6-d-eWsrqz_dxnZ-PMWPnWdJgpz_4sslMyiH8rUs5p8YPRtrvN2jcKpFtta1zDtQa6AZ6uOxMPc3gzlYYkUMnpkgnLEHV58QSyn0/s200/IMG_7413.JPG" width="200" /></a><b><span style="font-size: small;">HER ROYAL EGGSELENCY</span></b></div><div style="text-align: left;"><span style="font-size: small;"></span></div><div style="text-align: left;"><span style="font-size: small;">After the first 3 minutes, flip the naan and then crack an egg on the second side. Cover and cook as usual.</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1iRutFuAlmzMd4_p4KHU_pgLLiS9waeytWbMn-9yS0n3NX9ED-r3sttxlCiHplmTgM0eX9OEx5Foayw8ejEqbOTzpQQnRLi4h68F4BSMXD2Re3D3TFUxQ6Ni0A3DZytVdY6o6gD8TTI/s1600/IMG_7363.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1iRutFuAlmzMd4_p4KHU_pgLLiS9waeytWbMn-9yS0n3NX9ED-r3sttxlCiHplmTgM0eX9OEx5Foayw8ejEqbOTzpQQnRLi4h68F4BSMXD2Re3D3TFUxQ6Ni0A3DZytVdY6o6gD8TTI/s200/IMG_7363.jpg" width="150" /></a></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEnBfBGPT4xqNBNja2HDcV8_LylFlVN2vlrSBTVsO33ExH9F8MS0HUczu12o6P2Ply96-BjdEsQMm-yuiaFxB5KIMQl3-7U8VJX4BS049duvS6IAoJM9ChUh4ZCKZb_3WiGSfzaNUpi5I/s1600/IMG_7366.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEnBfBGPT4xqNBNja2HDcV8_LylFlVN2vlrSBTVsO33ExH9F8MS0HUczu12o6P2Ply96-BjdEsQMm-yuiaFxB5KIMQl3-7U8VJX4BS049duvS6IAoJM9ChUh4ZCKZb_3WiGSfzaNUpi5I/s320/IMG_7366.JPG" width="320" /></a><b>CHEESE, PLEASE</b><br />
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After the first 3 minutes, place slivers of cheese on the second side, cover and cook as usual. So good.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-40494837410306249492010-10-25T23:50:00.000-07:002010-10-25T23:50:10.711-07:00Fiesta, Fiesta, Siesta, Siesta<div style="font-family: inherit;">It rained all weekend in SF, and I cooped up in my cozy living room with a warm blanket, good company, and my netflix account. This had several consequences: 1) It caused me to watch 4 movies. 2) It made me crave something warm and cozy to eat. 3) It left my hands free and antsy to fidget as I sat around and watched these movies. So... I made tamales.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">To be perfectly honest, it was no easy feat. The filling was absolutely delicious before I even folded it up into the husks: it was creamy, sweet, spicy, and warm. I ate a bowlful. It was the folding it up into little bite-sized tamales that took time. But if you have time on your hands, I promise it's worth it. You can make a bunch and then freeze for up to 2 months and microwave them when you're in the mood. I now have a freezer full of 20 or more mini-tamales to warm up whenever a rainy day or a craving strikes.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">And honestly, if you don't have that much time, make the corn pudding! It basically tastes like really delicious creamed corn, minus all the cream, plus a little spice. I can taste it now....</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">I got <a href="http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2010/10/humitas-en-chala-con-queso-de-cabra-corn-pudding-tamales-with-goat-cheese.html#more">the recipe</a> from this blog I love, <a href="http://www.fromargentinawithlove.typepad.com/">From Argentina with Love</a>. It's fully of adventurous stories and Argentine recipes galore. Try it out, and check out the blog. I'd love to hear your thoughts.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><b><span style="font-size: large;">HUMITAS EN CHALA CON QUESO DE CABRA</span></b></div><div style="font-family: inherit;"> <b><span style="font-size: large;">(CORN PUDDING TAMALES WITH GOAT CHEESE)</span></b></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwboGb0bWD79RIsRSQIBEGDGx8ianRbYik-kY3bym9IBDRP3m-o2lxxsyDJ9ux0Ip5W3JtlkpRp14In34sNnOSisluJaixpgMJdfZKxfxynh70DKrMT74LJyq18bhSpDqJwcIssS5AtKY/s1600/IMG_7380.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwboGb0bWD79RIsRSQIBEGDGx8ianRbYik-kY3bym9IBDRP3m-o2lxxsyDJ9ux0Ip5W3JtlkpRp14In34sNnOSisluJaixpgMJdfZKxfxynh70DKrMT74LJyq18bhSpDqJwcIssS5AtKY/s640/IMG_7380.JPG" width="640" /></a><b><span style="font-size: large;"> </span></b></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><b><span style="font-size: large;"><span style="font-size: small;">THE GOODS</span></span></b></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">8 ears of fresh corn, in their husks ($4 - on special at Safeway)</div><div style="font-family: inherit;">1 yellow onion, chopped ($0.40)</div><div style="font-family: inherit;"> 4 roasted piquillo peppers, chopped (I used red peppers, for $1)</div><div style="font-family: inherit;">6 oz. soft goat cheese (I used honey goat cheese because it was cheapest, $3.50) </div><div style="font-family: inherit;">1/2 cup milk ($1.49)</div><div style="font-family: inherit;">1 tablespoon butter</div><div style="font-family: inherit;">1 tablespoon olive oil</div><div style="font-family: inherit;">1/2 teaspoon crushed red pepper (optional - can leave out if you don't like spice)</div><div style="font-family: inherit;">Special equipment: cotton string, steamer basket</div><div style="font-family: inherit;"></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><b>The Grand Total:</b> $10.39, if it makes 8 servings, that's $1.30 per serving</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><b>THE WAY</b></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><b>To Roast your Peppers</b> (I got this part from <a href="http://community.cookinglight.com/showthread.php?t=42369">this thread</a> on CookingLight.com)</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHADtwRxY1DAypPsmUt1BD6p7ncJY32Z9UkTD76tVSis3L2jr7_WBfgz_Orw6gz7edwmPq82-XRcfjhzSBxpkt5tK_mAJMQKkVsfdr7d6BMgerURPPPej5VwMViaoVx2giHF_1_qS2g4/s1600/IMG_7368.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHADtwRxY1DAypPsmUt1BD6p7ncJY32Z9UkTD76tVSis3L2jr7_WBfgz_Orw6gz7edwmPq82-XRcfjhzSBxpkt5tK_mAJMQKkVsfdr7d6BMgerURPPPej5VwMViaoVx2giHF_1_qS2g4/s200/IMG_7368.JPG" width="200" /></a>Cut the peppers in half and clean out the seeds and innards. Place them on a baking sheet skin side up. Place the sheet in a 450-500 degree oven (you can also use the toaster oven, like I did!) set on broil. The skin will start to blacken and soften in 7-10 minutes. </div><div style="font-family: inherit;"><br />
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</div><div style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhpmXe1JnguQqoA4nCqkkOqBBDFU1vOQ1xc93bUq2HLZOb4-LWHOw8NrQmjIUAf_0iYW_xNkTu_ylZjyMBgs7ev9q017kdPHgU8CmTLbDntgvAo2QT3dW6m0id6jRexj0oJkaqNAoQLA/s1600/IMG_7371.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhpmXe1JnguQqoA4nCqkkOqBBDFU1vOQ1xc93bUq2HLZOb4-LWHOw8NrQmjIUAf_0iYW_xNkTu_ylZjyMBgs7ev9q017kdPHgU8CmTLbDntgvAo2QT3dW6m0id6jRexj0oJkaqNAoQLA/s200/IMG_7371.JPG" width="200" /></a> Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziploc bag. Close and let sit for 20 minutes or so (or until the peppers have time to cool and "sweat"). Once they have cooled you will be able to peel the skins right off. What you will have left is a moist, wonderfully cooked pepper.</div><div style="font-family: inherit;"><br />
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</div><div style="font-family: inherit;"><b>For the Corn Pudding</b></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDkBNj_6Pd0R79RCVFCe7zFgUhiyxcItAdgrzWitrgo6ysl67klMbVuX46Z2FmRMICnmdRKbAh40jeMfieIwUlPe3aBp_wOhpV7HgOug8g5pPSiOCIsqWOIz3ffDkQjx-9k-tGMLsCEM/s1600/IMG_7369.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDkBNj_6Pd0R79RCVFCe7zFgUhiyxcItAdgrzWitrgo6ysl67klMbVuX46Z2FmRMICnmdRKbAh40jeMfieIwUlPe3aBp_wOhpV7HgOug8g5pPSiOCIsqWOIz3ffDkQjx-9k-tGMLsCEM/s200/IMG_7369.JPG" width="200" /></a>Chop the ends off of the ears of corn (you can use a scissors for the top end, and a heavy knife for the other) so that the leaves are easy to remove. Carefully remove the leaves of the corn husk and reserve. Remove and discard the silk.</div><div style="font-family: inherit;"><br />
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</div><div style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJHZ06l8nvL9DCl0vLvofNRft6-9e9i3eCEUfZEQ_cW3hR6grD1-q1i_EEldIIXUlUnQbciFdNE6g0c3VKYTbL802iJRSj05qj_UnU1VyHnW1zsL7d0VmjS5pDUupUARaXGn7mMpZt3o/s1600/IMG_7376.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJHZ06l8nvL9DCl0vLvofNRft6-9e9i3eCEUfZEQ_cW3hR6grD1-q1i_EEldIIXUlUnQbciFdNE6g0c3VKYTbL802iJRSj05qj_UnU1VyHnW1zsL7d0VmjS5pDUupUARaXGn7mMpZt3o/s200/IMG_7376.jpg" width="150" /></a> </div><div style="font-family: inherit;">Using a box grater (an important step--results will not be the same if you cut the kernels off and use a food processor) grate the ears of corn over the large holes on the grater into a bowl. Slide a knife down the side of each cob to squeeze out any extra starchy juice.</div><div style="font-family: inherit;"><br />
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</div><div style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nCc9WPp9ub11v3tNOxWXKf2UIYnsB-D_pEtaA50fM6VfkfwFGRRCF6sfjdfeuu3pRrlJrbZnXt6c5hAmH8ieWFlvDXaZG0-b6kRoII-y6rJyYf8LYhe_E4CZ2w1dmBpNaTJFGIRmqKg/s1600/IMG_7374.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nCc9WPp9ub11v3tNOxWXKf2UIYnsB-D_pEtaA50fM6VfkfwFGRRCF6sfjdfeuu3pRrlJrbZnXt6c5hAmH8ieWFlvDXaZG0-b6kRoII-y6rJyYf8LYhe_E4CZ2w1dmBpNaTJFGIRmqKg/s200/IMG_7374.JPG" width="200" /></a> </div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"> Meanwhile, combine the butter and olive oil in a medium sized non-reactive pot. Heat over medium high heat, and add the onion, sauteing until translucent but not brown. Add in the grated corn and its juices, stirring and heating until thickened, about 5 minutes. </div><div style="font-family: inherit;"><br />
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</div><div style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexMy1wISmwofGPxFqL6VVGgeCwM2Nu4g35gLiZRz22SCKDCpnZCku2gJQzKlYMU4e4Za6j2VlYb90j73YRG0H47j4-RyeSV5X6rYFIti8BreHfZ6r0T0qs0x6Zc0Wxb0_jLA6PNn7C0M/s1600/IMG_7378.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexMy1wISmwofGPxFqL6VVGgeCwM2Nu4g35gLiZRz22SCKDCpnZCku2gJQzKlYMU4e4Za6j2VlYb90j73YRG0H47j4-RyeSV5X6rYFIti8BreHfZ6r0T0qs0x6Zc0Wxb0_jLA6PNn7C0M/s200/IMG_7378.JPG" width="200" /></a> </div><div style="font-family: inherit;"> Stir in the milk, and heat through. Continue to stir until milk is absorbed and <em>humitas </em>mixture is thick. The consistency you're going for here is a thickened, pudding-like one. Add salt, taste for seasoning, and stir in the piquillo peppers and the crushed red pepper. Remove the <em>humitas </em>from heat, and let cool completely.</div><div style="font-family: inherit;"><br />
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</div><div style="font-family: inherit;">When the <em>humitas </em>has cooled (this may also help to thicken the pudding), start your assembly. Put a large pot fitted with a metal colander or steamer basket on the top (see below) halfway full of water. Heat the water to a boil.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">Cut the string to fit around each tamal. I used about 2 feet per tamal, but you may want to try one out before you cut enough for all of them. </div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;">While the water is coming to a boil, assemble the tamales like this:</div><div style="font-family: inherit;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: inherit; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwboGb0bWD79RIsRSQIBEGDGx8ianRbYik-kY3bym9IBDRP3m-o2lxxsyDJ9ux0Ip5W3JtlkpRp14In34sNnOSisluJaixpgMJdfZKxfxynh70DKrMT74LJyq18bhSpDqJwcIssS5AtKY/s320/IMG_7380.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place one leaf over another like a cross. Place a dollop of <i>humitas</i> in the middle, and top with a spoonful of goat cheese.</td></tr>
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<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOXZ9O99BjQIrLu7C7BRXYBcHfoxFRDjxWH6eBj70iCkxqlfQvTSFTmbgPRTtl62PBhEpZIgGPoWHP_OdxfuzaJIr7LWcgEEztvIE-gV_VlGWe9FbUgY-72O7vM5BvZvNSXLIf9MbBYM/s320/IMG_7382.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carefully wrap the inside leaf around the <i>humitas</i>.</td></tr>
</tbody></table><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOXZ9O99BjQIrLu7C7BRXYBcHfoxFRDjxWH6eBj70iCkxqlfQvTSFTmbgPRTtl62PBhEpZIgGPoWHP_OdxfuzaJIr7LWcgEEztvIE-gV_VlGWe9FbUgY-72O7vM5BvZvNSXLIf9MbBYM/s1600/IMG_7382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: inherit; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAzIR8kGIUHriQiYknCAWUMd845vxVCNhHkV-0rtNDZrvjvsj2X-ZYbsRFi4EuefoNd_l412vOHHiM0EMfssL0YlYudIhbZoYy6mMrkWBG3vQkMBWbrvyNXTBm4X15n3utwYUE5keAlY/s320/IMG_7384.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fold the outside leaf around the inside leaf.</td></tr>
</tbody></table><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAzIR8kGIUHriQiYknCAWUMd845vxVCNhHkV-0rtNDZrvjvsj2X-ZYbsRFi4EuefoNd_l412vOHHiM0EMfssL0YlYudIhbZoYy6mMrkWBG3vQkMBWbrvyNXTBm4X15n3utwYUE5keAlY/s1600/IMG_7384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: inherit; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmayLe9ho6ecFK7zV1Fv8qEBqUZVSfv_N4oMs9q5r0JBECZ58-VIiWMH8zUmhkiHzxa0N4LY6gEdR2MrIba4N9JtpiJd6bGwaqY8z8_O2iYqFP4HOnP2i5d2kLZwb6OxkHy-m4svtFaUo/s320/IMG_7388.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tie up like a present with the cotton string.</td></tr>
</tbody></table><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmayLe9ho6ecFK7zV1Fv8qEBqUZVSfv_N4oMs9q5r0JBECZ58-VIiWMH8zUmhkiHzxa0N4LY6gEdR2MrIba4N9JtpiJd6bGwaqY8z8_O2iYqFP4HOnP2i5d2kLZwb6OxkHy-m4svtFaUo/s1600/IMG_7388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMC-mQtmyjUziKiJgk4R0Kqcudk-LNELZkPBYau0QC3IkYi9TF7i9zxV-yUbiAzRgycazs1QX4Nmaet5HQM3Ti8vHQW6Yf2PGCR5kjPird2PYMVO-eU5QujhHLCpWwMHhkMCcDlH8zzI/s1600/IMG_7396.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMC-mQtmyjUziKiJgk4R0Kqcudk-LNELZkPBYau0QC3IkYi9TF7i9zxV-yUbiAzRgycazs1QX4Nmaet5HQM3Ti8vHQW6Yf2PGCR5kjPird2PYMVO-eU5QujhHLCpWwMHhkMCcDlH8zzI/s320/IMG_7396.JPG" width="320" /></a></div><div style="font-family: inherit;"><span style="font-size: small;">When the water begins to boil, place about 6 tamales in the steamer basket and cover with the lid. Keep the water boiling and steam the <em>tamales </em>for 15-20 minutes, until soft and heated through. Remove the <em>tamales </em>and repeat with the remaining batches. It may be necessary to add more water and heat to a boil if you run low.</span></div><div style="font-family: inherit;"><br />
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<tr><td style="text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZ7y9B2xrRuP0EuqVNaLKbxbXTqKb1MFViiiuSsijmH25Zi3xKS_IVAt6YJl0a3Xwzads5O3daWfiqtrPQ8h6a5ZGgY5CYt-xeQxBu3RxH1ANZkc4rJcmVPsW2VIyFBqUA_VRs3SBYr4/s640/IMG_7398.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ta-da!</td></tr>
</tbody></table><div class="separator" style="clear: both; font-family: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZ7y9B2xrRuP0EuqVNaLKbxbXTqKb1MFViiiuSsijmH25Zi3xKS_IVAt6YJl0a3Xwzads5O3daWfiqtrPQ8h6a5ZGgY5CYt-xeQxBu3RxH1ANZkc4rJcmVPsW2VIyFBqUA_VRs3SBYr4/s1600/IMG_7398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="font-family: inherit;"><br />
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</div>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com1tag:blogger.com,1999:blog-5277201988402174774.post-14135069976688321492010-10-25T00:51:00.000-07:002010-10-26T00:24:30.946-07:00An Argentine TreatI grew up with an Argentine best friend, who always had the best after school snacks. Of course, she had the typical frozen bagel bites which she loved to heat up for the gang, but she always followed up the frozen gourmet with a special treat: alfajores, dulce de leche cookies from Argentina.<br />
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I had never thought to actually attempt to make them until the urge came over me to do something nice for my roommate, who always raves about the alfajores she ate when she was studying abroad in Argentina. I raked through hundreds of recipes online--apparently alfajores are all the rage on the food blogs these days--until I settled on <a href="http://lavidaenbuenosairesyafines.blogspot.com/search?q=alfajor">this one</a> (I trusted it because the alfajores looked like the right combo of soft but still cookie-like and it was a Spanish/English blog called "La Vida en Buenos Aires").<br />
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The result was heavenly, and the cookies worked as a highly effective bribe to get several friends to come visit and taste test. Even though it is a little more expensive than my typical recipe, most of the ingredients are things you'll probably have lying around. I would make this recipe a million times over. <br />
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<span style="font-size: large;"><b>ALFAJORES DE DULCE DE LECHE </b></span><br />
<span style="font-size: large;"><b>(DULCE DE LECHE SHORTBREAD COOKIES)</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zk2jKkV8UecFB38lqFYEiY-N0RtzOHBj_QxpE1BAGESPoHUa5vhOmvd07S_uExPVIDrNURO7FQvkY5pfee8eE62zwkj2zfTaI9TUsGhkbdFTsahBaM7HWvMj12fOn0_kz4lwNQ4CUpc/s1600/IMG_7325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zk2jKkV8UecFB38lqFYEiY-N0RtzOHBj_QxpE1BAGESPoHUa5vhOmvd07S_uExPVIDrNURO7FQvkY5pfee8eE62zwkj2zfTaI9TUsGhkbdFTsahBaM7HWvMj12fOn0_kz4lwNQ4CUpc/s640/IMG_7325.JPG" width="640" /></a></div><br />
<b>THE GOODS</b><br />
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1/4 pound butter (1 stick) at room temperature ($1.49 or less for 2 sticks)<br />
4 egg yolks, lightly beaten ($1.29 for a dozen)<br />
1 teaspoon vanilla ($4.79 for a large bottle - could be free if you have it)<br />
1 teaspoon lemon or lime zest ($0.20)<br />
1 cup corn starch ($1.30)<br />
1/2 teaspoon baking soda ($1.55)<br />
1 teaspoon baking powder ($1.39)<br />
1 can of sweetened condensed milk ($1.09) - or a can of dulce de leche if you don't want to make it<br />
1/8 teaspoon salt<br />
1/2 cup sugar<br />
2 cups flour <br />
Powdered sugar or grated coconut for dusting<br />
Parchment paper or a nonstick baking sheet <br />
*Optional: 2 tablespoon brandy or cognac (I didn't use it and they still turned out delicious)<br />
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<b>The Grand Total:</b> $13.10<br />
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<b>THE WAY</b><br />
*If you're making your own dulce de leche, start preparing it at least 3 hours in advance.<br />
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<b>Dulce de Leche</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitUlgmYJXu4Xq9T-KWAicBwOR7VqZaiPbSlgbjTnYKTeE7nGeBhPRD2Q69eC4lL2E5OmM8uXJ1AJY6efxNG9qhd6YnFZPY60qGBYg4VgJE8dNfh90DkcHpv7HR83Uff9INbIJSPxykgA/s1600/IMG_7312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzB873v3KLEGS1nIllNJ6Wh5FyCMsaTZVEYysfpwdp8govfHL_sadOrvssUcUHZVpo2gY6WpwcDCUzulDW1yvM6fNwVn881fNeQolI_rRPD0dOTK4_H9bpR4Rn1OC9FPbXkJ7KXa08d0o/s1600/IMG_7261.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzB873v3KLEGS1nIllNJ6Wh5FyCMsaTZVEYysfpwdp8govfHL_sadOrvssUcUHZVpo2gY6WpwcDCUzulDW1yvM6fNwVn881fNeQolI_rRPD0dOTK4_H9bpR4Rn1OC9FPbXkJ7KXa08d0o/s200/IMG_7261.JPG" width="200" /></a>Remove the label from your can of sweetened condensed milk. Place it in a large pot and pour in water until the can (still closed) is submerged. Remove the can. Place the pot of water on the stove over high heat until the water is boiling. When it starts to boil, carefully place in your can of milk and reduce the heat to a simmer. Cover the pot to reduce water evaporation. Simmer for 3-4 hours, refilling the water if it evaporates.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8mfoKY2-0Bk5Ia_IB60Q3eMbAqB9EytICtSTmI5RHA0ZoRhW0nguEFCzjKuCGCxXrFq-_FK50eHBPd4iucfJnfbIhOuaEmNBdJXCTI_d61Qg4oy0qN-qRCJquEmKL3IBOrt1BaYupJg/s1600/IMG_7275.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8mfoKY2-0Bk5Ia_IB60Q3eMbAqB9EytICtSTmI5RHA0ZoRhW0nguEFCzjKuCGCxXrFq-_FK50eHBPd4iucfJnfbIhOuaEmNBdJXCTI_d61Qg4oy0qN-qRCJquEmKL3IBOrt1BaYupJg/s200/IMG_7275.jpg" width="150" /></a></div>Then, remove the can and let it cool before you use it for the cookies.<br />
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If you're afraid of heating a sealed can, here's the "safe recipe" according to <a href="http://lavidaenbuenosairesyafines.blogspot.com/">La Vida en Buenos Aires</a>: <span style="font-weight: bold;"></span>Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth.<br />
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<b> Cookies</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEier_0QkVHfulBmp6Z7ndnV4g3-uUeeX0sAqY2M4_SB-qaZH378iQG9HmD8YBdVGDiVNv-xtQzh8hRBO30e58PgE5WVuO-x6aD_nKdDQqVWfzpw56zySkzvk1cR52ZA0LIIh0iCJ0ypTbE/s1600/IMG_7280.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEier_0QkVHfulBmp6Z7ndnV4g3-uUeeX0sAqY2M4_SB-qaZH378iQG9HmD8YBdVGDiVNv-xtQzh8hRBO30e58PgE5WVuO-x6aD_nKdDQqVWfzpw56zySkzvk1cR52ZA0LIIh0iCJ0ypTbE/s200/IMG_7280.JPG" width="200" /></a><b> </b>Beat butter and sugar until fluffy and creamy. Add the egg yolks one by one. Add vanilla and brandy and mix well. Combine flour, cornstarch, salt, baking soda and baking powder in a bowl. Add the flour mix over the butter mix and work with your hands until the dough became soft. Do not add extra flour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkPSLvstZuMNucOv8s5FWl2du-9Qi6apqtIK3MQHhnWT28HldCzkMqODRA76gwKHMeu_LP2a-ukltF6ipl8fLXkPxmorkmKwv5aPOXGqarbzX2DDvK5iys0n-Jw9cymUNvDG3gaWq4nw/s1600/IMG_7281.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkPSLvstZuMNucOv8s5FWl2du-9Qi6apqtIK3MQHhnWT28HldCzkMqODRA76gwKHMeu_LP2a-ukltF6ipl8fLXkPxmorkmKwv5aPOXGqarbzX2DDvK5iys0n-Jw9cymUNvDG3gaWq4nw/s200/IMG_7281.JPG" width="200" /></a></div>Wrap in saran wrap and chill for 2 hours.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihubX4Nop0KwyL_xeTymsk24RSfvDw0MMKlKiv0C6HhyrqCLDnZUbRw3aNVJCEzdIlOyUXgt7lu6BLbCmi_7RDi3cMHg3gzYV9uI7e011HII4hSdFQrHzNfSEiThR5MLPJxmA98KLj7r0/s320/IMG_7295.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check out the strong hands using my makeshift rolling pin...</td></tr>
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<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipkaIep3pc2vaaes1il9kCRJdSXXIuwNAEEhQ0AMyChfWogYfLtNo4-ImA18wEEYJ4Fj4g_nY_lx4zZy02pUyZJq9oF9HKLEfvcSmKuvKlbWxrPG1WCMjdbfJciGCtavl7nPcVl_g0VjM/s320/IMG_7287.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Go Bears!</td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipkaIep3pc2vaaes1il9kCRJdSXXIuwNAEEhQ0AMyChfWogYfLtNo4-ImA18wEEYJ4Fj4g_nY_lx4zZy02pUyZJq9oF9HKLEfvcSmKuvKlbWxrPG1WCMjdbfJciGCtavl7nPcVl_g0VjM/s1600/IMG_7287.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihubX4Nop0KwyL_xeTymsk24RSfvDw0MMKlKiv0C6HhyrqCLDnZUbRw3aNVJCEzdIlOyUXgt7lu6BLbCmi_7RDi3cMHg3gzYV9uI7e011HII4hSdFQrHzNfSEiThR5MLPJxmA98KLj7r0/s1600/IMG_7295.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a> (*Note: when I did this step, the dough was rock hard and crumbly and I was very worried about how the cookies would turn out. So I wet the dough with water to help it roll out easier. It worked and the cookies turned out perfect, so have no fear!) After the 2 hours, preheat the oven to 325 degrees Fahrenheit. On a floured work surface, roll out dough to a thickness of 1/4 inch.<br />
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<div style="text-align: left;">Cut into 2-inch rounds (I used a shot glass as a cookie cutter to make lil mini cookies) and transfer to a baking sheet lined with parchment paper. </div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitUlgmYJXu4Xq9T-KWAicBwOR7VqZaiPbSlgbjTnYKTeE7nGeBhPRD2Q69eC4lL2E5OmM8uXJ1AJY6efxNG9qhd6YnFZPY60qGBYg4VgJE8dNfh90DkcHpv7HR83Uff9INbIJSPxykgA/s1600/IMG_7312.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitUlgmYJXu4Xq9T-KWAicBwOR7VqZaiPbSlgbjTnYKTeE7nGeBhPRD2Q69eC4lL2E5OmM8uXJ1AJY6efxNG9qhd6YnFZPY60qGBYg4VgJE8dNfh90DkcHpv7HR83Uff9INbIJSPxykgA/s200/IMG_7312.jpg" width="150" /></a> </div><div style="text-align: left;">Bake for 15 minutes or until done. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0WmlGeI1xm-Pw7B4la0hxuEiLljrAISKz2V9VtVytoyyaXzU9QeDFA-kB3eqU96UDUPTcnqs6nr2ZlUYt0jUVNp_sLULY3lXZu3ZKU8PO1ov3gGgGMvGQ7RqxqItJ6gc0zmeDji6JR4/s1600/IMG_7296.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0WmlGeI1xm-Pw7B4la0hxuEiLljrAISKz2V9VtVytoyyaXzU9QeDFA-kB3eqU96UDUPTcnqs6nr2ZlUYt0jUVNp_sLULY3lXZu3ZKU8PO1ov3gGgGMvGQ7RqxqItJ6gc0zmeDji6JR4/s200/IMG_7296.JPG" width="200" /></a>The cookies will be dry but not brown. When the cookies are cool, spread a spoonful of dulce de leche on one cookie and top it with another. Press together gently; dust with powdered sugar (as I did) or roll the seam of the alfajor in grated coconut. You can also dunk the whole thing in chocolate if you're feeling naughty.<br />
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<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfvnHM5l1t-KdN2m6LUSiImoxmIN4BS0IiExw7AC6P1vGtfKJONI0xVAc7xEOPz7Azs-Jx6KOt1dHoG03qxx-Znq9YvW9NGDVHb2RaH9wZGfhRwescK4zSUhSXB2QwQ-2f9w4Rx7YKpQ/s400/IMG_7326.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like eating a South American cloud....</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfvnHM5l1t-KdN2m6LUSiImoxmIN4BS0IiExw7AC6P1vGtfKJONI0xVAc7xEOPz7Azs-Jx6KOt1dHoG03qxx-Znq9YvW9NGDVHb2RaH9wZGfhRwescK4zSUhSXB2QwQ-2f9w4Rx7YKpQ/s1600/IMG_7326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com3tag:blogger.com,1999:blog-5277201988402174774.post-68662439965580892232010-10-22T12:22:00.000-07:002010-10-22T12:22:47.322-07:00Creamy Comfort<div id="recipe-ingredients"><span style="font-size: large;"><span style="font-size: small;">My latest foray into Trader Joe's had me walking out with a giant butternut squash in hand. Now what? Well, there's always the option of making lovely and delightful fall decorations, but my stomach wanted it more than my centerpiece. So the only logical thing to do was to make risotto. And as I reflect upon this experience, all I can say is this: I did it once, and I'd do it again.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> </span></span><span style="font-size: large;"><span style="font-size: small;"></span></span><b><span style="font-size: large;"> </span></b><br />
<b><span style="font-size: large;">BUTTERNUT SQUASH RISOTTO</span></b><br />
<span style="font-size: small;">*I used <a href="http://simplyrecipes.com/recipes/butternut_squash_risotto/">this recipe from simplyrecipes.com</a> and came up with this masterpiece, which I have been eating as (warm lunch) leftovers throughout the week.</span><b><span style="font-size: large;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCSMhWAHzf1rAP-Dbr4N0JQthG93iAnJI5FJXsH2wrCUzZVJ4rLBECkqODRMdJY85tFDEJDQy9XYwvxwtmzHFjE4RYrFBIpwSdbCOPYvGPmCQ9mK2RsuTtNP62nXKD6bqL_OnaIIWLIQ/s1600/IMG_7316_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCSMhWAHzf1rAP-Dbr4N0JQthG93iAnJI5FJXsH2wrCUzZVJ4rLBECkqODRMdJY85tFDEJDQy9XYwvxwtmzHFjE4RYrFBIpwSdbCOPYvGPmCQ9mK2RsuTtNP62nXKD6bqL_OnaIIWLIQ/s640/IMG_7316_2.JPG" width="640" /></a></div><h3><span style="font-size: small;"> </span></h3><h3><span style="font-size: small;">THE GOODS</span></h3><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZOhMtXskRU2uE4OlPyvD8HXsugcrCwNcvb91ov8DQs7Yc8OZ2_1D0b3e8JcnbxW5lPIYvoiKrFxN1lRb8jIXnYYxawIvauksojpJ3KXvaIlozk8-Wii_Nyi5etNevD3oktUiz0Mbfew/s1600/IMG_7310.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZOhMtXskRU2uE4OlPyvD8HXsugcrCwNcvb91ov8DQs7Yc8OZ2_1D0b3e8JcnbxW5lPIYvoiKrFxN1lRb8jIXnYYxawIvauksojpJ3KXvaIlozk8-Wii_Nyi5etNevD3oktUiz0Mbfew/s320/IMG_7310.jpg" width="240" /></a><br />
6-8 cups chicken broth, or vegetable broth for vegetarians (I use chicken buillon, for mere pennies)<br />
4 tbsp unsalted butter ($3.29)<br />
1 small onion, finely chopped ($0.40)<br />
Butternut squash, peeled, and finely diced ($1.59)<br />
2 cups <a href="http://en.wikipedia.org/wiki/Arborio_rice">arborio rice</a>--can substitute medium grained white rice, but arborio is preferred ($2.29)<br />
1 cup dry white wine (I used Charles Shaw for $1.99)<br />
1 cup freshly grated Parmesan cheese ($2.69)<br />
Sage (optional: this is what I used because I had some, but the recipe I referred to recommends chives)<br />
Salt<br />
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<b>The Grand Total: </b>$12.25 for at least 6 servings, depending on how big your butternut squash is (the recipe feeds 4-6 and calls for 2 cups of squash, I had at least twice that). That's $2.04 per serving.</div><div id="recipe-method"><h3 style="font-weight: normal;"><b>THE WAY</b><span style="font-size: small;"> </span></h3><h3 style="font-weight: normal;"><span style="font-size: small;">Heat broth in medium sized saucepan and keep warm over low heat. Melt 3 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.</span></h3><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZYZInDNHO3gzfoTCRkoucaKEu3UtEN4uPSAYfYxb6Ux55dSJQZdRysDopj6UMPrl0UHspimXD3NmnYNExNJ-Msb0v0tVbQcNT5u4hxEBMe_J84cwfbHe6P_dlj6b0L2-NUZf8rbK2h4/s1600/IMG_7320.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZYZInDNHO3gzfoTCRkoucaKEu3UtEN4uPSAYfYxb6Ux55dSJQZdRysDopj6UMPrl0UHspimXD3NmnYNExNJ-Msb0v0tVbQcNT5u4hxEBMe_J84cwfbHe6P_dlj6b0L2-NUZf8rbK2h4/s320/IMG_7320.JPG" width="320" /></a>Add rice to onion and squash. Cook 1-2 minutes. Add wine. Cook, stirring constantly until rice absorbs wine. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13DF7WaRbHOrq2aBeaCyKtxcP8MCbMDHp-PFDSnXxza8WI44W-UHV9qKdgIHQIx-5d7m0V1jaM0hFovUQfP8MlK6Kp6acGxpRZG_iej80K0SxSNipzcq56aZG4vGKG6e8gY8irxvkXzQ/s1600/IMG_7314.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13DF7WaRbHOrq2aBeaCyKtxcP8MCbMDHp-PFDSnXxza8WI44W-UHV9qKdgIHQIx-5d7m0V1jaM0hFovUQfP8MlK6Kp6acGxpRZG_iej80K0SxSNipzcq56aZG4vGKG6e8gY8irxvkXzQ/s320/IMG_7314.JPG" width="320" /></a></div>During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and sage. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuVfuVu74BwBJwFVJJ2MxMgPvtrKuxKEus4I_bxQyMtPJBp8MJaTFj5ZWxPFLL21j9l-P8ZADX68vcwmGk2i1Bjh6H73bGL8UtRqEIV4Hs3lC5WIWrEtuAeOsOXF6fVgaOmL5WC_TDXg/s1600/IMG_7323.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuVfuVu74BwBJwFVJJ2MxMgPvtrKuxKEus4I_bxQyMtPJBp8MJaTFj5ZWxPFLL21j9l-P8ZADX68vcwmGk2i1Bjh6H73bGL8UtRqEIV4Hs3lC5WIWrEtuAeOsOXF6fVgaOmL5WC_TDXg/s640/IMG_7323.JPG" width="640" /></a></div>RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0tag:blogger.com,1999:blog-5277201988402174774.post-71213888416349037772010-10-20T20:39:00.000-07:002010-10-20T20:39:43.203-07:00The Secret to Becoming Fat and RichFirst of all, props you for continuing to read this blog post after seeing that title. Either a) you're not afraid of standing out from the crowd or b) curiosity got the blog reader. Whether you're type A or type B, you will not regret your perseverance. Because at this point, I will share with you the best and cheapest recipe I have learned since I started this blog: the recipe for how to bake fresh artisan bread.<br />
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When I say it's the recipe for how to bake bread, I mean it's the recipe for how to make bread that several guinea pigs agreed--even after blind testing--tastes better than the bread at the bakery across the street from my apartment... the recipe for how to make bread that comes out of the oven steaming hot and can be served with olive oil... the recipe for how to make bread that can be transformed from French boule (<i>boule</i> means ball in French), to pecan encrusted cinnamon buns, to caramelized onion dinner rolls, to pizza crust or naan. Honestly, it's magic. And I'm imparting it on you... now.<br />
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<b><span style="font-size: large;">NO-KNEAD BREAD THAT'LL KNOCK YOUR SOCKS OFF</span></b><br />
<span style="font-size: small;">I promise it's easy! </span><span style="font-size: large;"><span style="font-size: small;">Check out <a href="http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx?page=4">the recipe from "Mother Earth News" where I learned how to do this sorcery</a> and learn how to use the recipe to make other types of bread.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTUOpFKhohjqOwpcgJQ2JiGLFFJIC_Sm4CoNexKTLaWKOF1irflsZNbdTQtMqB7j1scHM0-xWuz2IpeibZODRidq0Xt3D2KD9-T2V4qxPisS0uj_hv93PIBlr5Zv-7Y44OuKzVWQexaU/s1600/IMG_7318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXTUOpFKhohjqOwpcgJQ2JiGLFFJIC_Sm4CoNexKTLaWKOF1irflsZNbdTQtMqB7j1scHM0-xWuz2IpeibZODRidq0Xt3D2KD9-T2V4qxPisS0uj_hv93PIBlr5Zv-7Y44OuKzVWQexaU/s640/IMG_7318.JPG" width="640" /></a></div><br />
<b>THE GOODS</b><br />
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<span style="font-size: small;">1.5 packets (1.5 tablespoons) of yeast ($3.38)</span><br />
<span style="font-size: small;">6.5 cups unsifted, unbleached, all-purpose white flour ($1.99)</span><br />
<span style="font-size: small;">1.5 tablespoons salt (the recipe calls for Kosher or sea salt, but I used table salt)</span><br />
<span style="font-size: small;">3 cups lukewarm water</span><br />
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<span style="font-size: small;"><b>The Grand Total:</b> <span style="font-size: small;"> </span></span><span style="font-size: small;">$5.37 for at least 4 loaves of French boule (the dough can be refrigerated or frozen and baked at any time). To put that more concretely, it took 4 people with big appetites to finish off the 1 loaf you see above. Multiply that by 4 loaves and you have 16 servings at $0.34 per serving!</span><b><br />
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<b>THE WAY</b><br />
<h3 style="font-weight: normal;"><b><span style="font-size: small;">Mixing and Storing the Dough</span></b><span style="font-size: small;"> </span></h3><h3 style="font-weight: normal;"><span style="font-size: small;">*<span style="font-size: small;">It is best to do this at least</span> 3 hours before you actually want to bake the bread, but you actually can do it up to 2 weeks in advance and store in the fridge (or as long as you want in advance and store in the freezer).</span><b><span style="font-size: small;"><br />
</span></b></h3><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnHho-FMKRGcD7TlGZJgl5RWQd9dhCAbhuVTgaGaj_XW5U3ysy0_BxU3183M91e1Z2imkVlxwP-LNaClHvESsqWjlSILHzoaRGxQL0tlJwhICPBdce3b9OANVcHfBRBoABTdz8-KgB8M/s1600/IMG_7236.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnHho-FMKRGcD7TlGZJgl5RWQd9dhCAbhuVTgaGaj_XW5U3ysy0_BxU3183M91e1Z2imkVlxwP-LNaClHvESsqWjlSILHzoaRGxQL0tlJwhICPBdce3b9OANVcHfBRBoABTdz8-KgB8M/s200/IMG_7236.JPG" width="200" /></a>Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit). Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRyV81F3EhC_WyyrWymQlC29tF01egkMvkQs67RhgUzmhPbhVxS4187vWaxdqRlmr7HHqQia5C9JBdpqxH4gtmOU8W6WE6Qdpteg5uD4Cy8iML313aI4Da8GPz9jrFrF0fHFqHAwI8tU/s1600/IMG_7244.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRyV81F3EhC_WyyrWymQlC29tF01egkMvkQs67RhgUzmhPbhVxS4187vWaxdqRlmr7HHqQia5C9JBdpqxH4gtmOU8W6WE6Qdpteg5uD4Cy8iML313aI4Da8GPz9jrFrF0fHFqHAwI8tU/s200/IMG_7244.JPG" width="200" /></a></div>Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2u9hl92zXF-YAycve6MjpjON-IfJE98naijPTGGjXL2_v7Xne8NfcG7A0SyqwjxBNMrsQFWXtx7sUXggHyQScir7xtpBhjenhLe2LLx8yst4PUa4_zkuFRQ35Equnib0UM-mWPCvE-yE/s1600/IMG_7241.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2u9hl92zXF-YAycve6MjpjON-IfJE98naijPTGGjXL2_v7Xne8NfcG7A0SyqwjxBNMrsQFWXtx7sUXggHyQScir7xtpBhjenhLe2LLx8yst4PUa4_zkuFRQ35Equnib0UM-mWPCvE-yE/s200/IMG_7241.JPG" width="200" /></a><br />
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If hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCxHfRH_RnMW47pHQSkrWe-E8GyRFuQNAJgy4aIUSxv1-0hSjKCNlVwzGSa-ws3osOr_LcSp2y5KCKeicVTWsV_wLIPAa-ZY8jNoTJ2F9CV1QyTXjx3YJgEq-_VcHRRU10DvGxWx30og/s1600/IMG_7271.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCxHfRH_RnMW47pHQSkrWe-E8GyRFuQNAJgy4aIUSxv1-0hSjKCNlVwzGSa-ws3osOr_LcSp2y5KCKeicVTWsV_wLIPAa-ZY8jNoTJ2F9CV1QyTXjx3YJgEq-_VcHRRU10DvGxWx30og/s200/IMG_7271.jpg" width="150" /></a>Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. And relax! You don’t need to monitor doubling or tripling of volume as in traditional recipes.<br />
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<h3> </h3><h3><span style="font-size: small;">On Baking Day</span></h3>While the recipe recommends using a pizza peel (<b style="font-weight: normal;">a</b> long-handled board that helps slide doughs onto a hot stone for cooking), I used a metal casserole dish. Sprinkle whatever you use liberally with flour (or cornmeal, as the recipe recommends) to prevent it from sticking.<br />
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Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom so that it gets a little wider. Most of the dusting flour will fall off; it doesn’t need to be incorporated <br />
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Place the ball on the pizza peel or metal pan. Let it rest uncovered for about 40 minutes. Depending on the dough’s age, you may see little rise during this period; more rising will occur during baking.<br />
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Twenty minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack (I didn't do this, but just used the metal dish I placed the dough on originally). Place an empty broiler tray (or another metal pan) for holding water on another shelf.<br />
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Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking. Slash a 1⁄4-inch-deep cross, scallop or tick-tack-toe pattern into the top. This helps the bread expand during baking.<br />
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With a forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the baking stone. Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch. With wet dough, there’s little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room temperature air. Allow to cool completely, preferably on a wire rack, for best flavor, texture and slicing. The perfect crust may initially soften, but will firm up again when cooled.<br />
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Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks: You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the two-week period. Cut off and shape loaves as you need them. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.RChttp://www.blogger.com/profile/06221823784698908874noreply@blogger.com0