tag:blogger.com,1999:blog-23060504528163932592024-03-05T22:12:06.214-05:00Cheese and OliveJust a little blog about my culinary adventures. With guest appearances by Olive and Sidney the cats, and Kyle the husband. Hey! follow me on twitter
http://twitter.com/littlesnookCandacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-2306050452816393259.post-81294582151549792062013-03-02T16:02:00.000-05:002013-03-02T16:02:26.810-05:00So I used a pressure cooker. Congrats to meHey, look I'm not even going to get into how long it's been so just pretend like nothing is amiss.<br />
Anyways, this Christmas I got a pressure cooker / slow cooker / steamer from my mom. <br />
It's not that I didn't want it, but I didn't want to disappoint her because I have a hair blanching, skin ripping, wall climbing fear of pressure cookers. Also a little bit afraid of the house burning down capacity of a slow cooker, but that was less of an issue.<br />
<br />
So I read the manual, and searched the internet, and did a Facebook and <a href="https://twitter.com/littlesnook">Twitter</a> poll. There's this really fantastic blog called <a href="http://reciperifle.blogspot.ca/">Recipe Rifle</a> manned by the charming and honest <a href="https://twitter.com/estherwalker">Esther Walker</a> that I love to read when the firewall at work lets me (and you should too, so the link is up there). And I thought, if she were in my shoes and had an irrational fear of pressure cookers (which I don't know if she does or doesn't) would she do it? Yes, and then write about how fucking terrified she was. And so that's what I'm doing here right now.<br />
I did it.<br />
and I was fucking terrified.<br />
and we all lived.<br />
and it was good.<br />
<br />
I started with the idea that I would do a lamb ragout. Lamb shoulder with garlic and onions and tomatoes and mushrooms. Nothing too finicky, nothing too adventurous. And so I got to this point.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPkFtC12JE9r24mg_gBIyqOw7xMtQKID8dQJd1GdMETdafu_Feto3FQklMRKvVZGeXX1tnhWrEiQEllgzzJ1mQJT41phW0nMLCIJpx9LoIqV_NE4aEYug6yZ6yd0wCC3P9x07kBHbkr7A/s1600/P2163675_adjusted.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPkFtC12JE9r24mg_gBIyqOw7xMtQKID8dQJd1GdMETdafu_Feto3FQklMRKvVZGeXX1tnhWrEiQEllgzzJ1mQJT41phW0nMLCIJpx9LoIqV_NE4aEYug6yZ6yd0wCC3P9x07kBHbkr7A/s320/P2163675_adjusted.jpg" width="320" /></a></div>
<br />
And then I realized I actually have to put food in this machine and turn it on. Paralysis.<br />
You see, you have to understand where the fear comes from. I got another pressure cooker many years ago as a gift and the instruction manual for that one had death and dismemberment warnings in it.<br />
<br />
I'm going to let that one sink in for a bit.<br />
<br />
DEATH AND DISMEMBERMENT<br />
<br />
And then I lost the manual and of course never used the bastard. Oh actually I used it once, but it was so terrifying and traumatic that I've blocked the memory of it almost entirely.<br />
<br />
So, after I put my big boy pants on, the food went in and I waited.<br />
<br />
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<br />
Don't be fooled, that's a zoom in. If you think I was getting that close to it for any length of time, you're sorely mistaken.<br />
I think at one point Harlie went within 6 feet of it and I barked at her to get out of the kitchen. But I DID risk life and limb to rescue the iPad that I had left next to it.<br />
<br />
And after 35 hand wringing, stomach churning minutes, it was over. I poked at it with a wooden spoon for a bit and then we had food.<br />
It was a little more watery than I wanted, but no one died so essentially it was a success. We served it over tagliatelle and pretended that I wasn't a total maniac for being afraid.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DT2Of8LUFfqBFwLd_DVikBVHNse17zQLoKq3DFOXoyKVXzHwHrHDpjySk2fGODmWrFMlpoOJ4z6TycoUp5LtwD3GwPrbJZlIDcetFklwzLu6bG0sEOeWPf0aS3F8Q5qR_kU9gK0Fdca0/s1600/P2163683_adjusted.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DT2Of8LUFfqBFwLd_DVikBVHNse17zQLoKq3DFOXoyKVXzHwHrHDpjySk2fGODmWrFMlpoOJ4z6TycoUp5LtwD3GwPrbJZlIDcetFklwzLu6bG0sEOeWPf0aS3F8Q5qR_kU9gK0Fdca0/s320/P2163683_adjusted.jpg" width="320" /></a></div>
<br />
Thanks!<br />
-C.<br />
<br />Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com0tag:blogger.com,1999:blog-2306050452816393259.post-24383433296314927372012-04-28T22:28:00.001-04:002012-04-30T22:15:10.512-04:00Shameless plug, oh and hello again <p class='bloggerplus_text_section' align='left' style='clear:both;'>Hello there, my name is Candace, maybe you don’t remember me, we met once, on the interwebs. I used to write this here blog... <br><br>Beh, sorry guys, I’ve been overwhelmed. <br><br>You see there was this</p><p class='bloggerplus_image_section'><div class='bloggerplus_image_section' align='left' style='clear:both;'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzwew1GDPrmjiIoCQ3fk7-YLrwd3rgup7mc3F5Aw_8o_hWBD6oMSK6n4pSWdYq3RnhqO2NrDfIRI03ZZo8GF3Rvcwn7hQj64GvseRLoPCKwt3NBxofqaUgJAC0YNTNmjS1ul8igQJkfju/'></div></p><p class='bloggerplus_text_section' align='left' style='clear:both;'>And then this became that</p><p class='bloggerplus_image_section'><div class='bloggerplus_image_section' align='left' style='clear:both;'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_WJyuUG7H662B3q1tw62vX7Fw-HVSwdRuUTqN5DvsnBMaCz5T4WPYQgyHS9b1jLb1TRr2cVLS4DvoAYnXa9ha8sYPFmrp73b9qH83U4dzK7Cf8RRKsP66A3kpzpwHwMqJou0mm6QkHbwL/'></div></p><p class='bloggerplus_text_section' align='left' style='clear:both;'>And then that started doing this all the time. </p><p class='bloggerplus_image_section'><div class='bloggerplus_image_section' align='left' style='clear:both;'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2OZK2yXA2RGV0VBuI-2m31zp0J4dLO22Fq2pxDI_jJ27r7-xcLDNhWWR9oXicro_0ynLt2SgOaYo-CkKMmQGzezQIBHE0jIrHZpqcvCOb_SjPg_lxMgnvTJ1pct8W0JGyxMP-du0UVVU/'></div></p><p class='bloggerplus_text_section' align='left' style='clear:both;'><br>She’s the best, she REALLY is. And every day is a new adventure, but it takes up a lot of time and energy. <br><br>So anyways, I recently received an email about <a href='http://infoodsinc.com/' target='_blank'>infoods</a>. I had gone to a food bloggers event through them a while ago (this was before the great writing dearth of 2011/2012) and I was contacted again about writing a bit about their newer products. If I could have reached through the wifi waves and given a big hug I would have. This is exactly the push that I needed, and by exactly the right product. A group of products that I’ve come to rely on. <br><br>Kyle and I look at eachother all the time and ask ourselves “Do other people live like this? Do other families struggle like this?” Our week days are a blur of making dinner, preparing dinner for the next night, fighting to feed the beast dinner, and laundry (always laundry). So when I found the incuisin risottos at the grocery store, the company already had a huge soft spot in my heart and I jumped at the chance to try them. Really? Something that’s not made of 60,726 chemicals and doesn’t turn out tasting like a salt bomb? Really? It takes 5.5 minutes? Maybe I’ll take you home little buddy... <br><br>My mother tells me that when I was small my mantra was ‘Candace do it’ and I guess I never really grew out of that. So using a prepared product is a little nerve wracking... I mean... Candace DIDN’T do it. But what I found when I tried the incuisin stuff is that while it was solid enough to stand alone as a side, there was definite room to get creative. Dear sausage risottos, and buttery mashed potatoes with spinach and artisanal cheese, welcome back into my life. <br><br>And then another time I had a bunch of horrid sad broccoli and a few withering onions and one frozen piece of salmon and one frozen piece of tilapia, and a 1/4 of a bag of frozen roast potato wedges. It seems disgustingly wasteful to throw it all out, but what am I going to do with all of this? With a bag of the incuisin cauliflower puree, 2 eggs, a squeeze of lemon and a cupcake pan they became fish and vegetable croquettes. So while I’m not promoting the use of almost putrid vegetables and abandoned frozen fish, I’m just saying that having the puree already there really saved my bacon... Mmmm bacon.<br><br>So my point is, THANK YOU, thank you thank you thank you infoods for making products that are real food, are tasty on their own, but also basic enough that you CAN add your own spin to it without spending all night. Also it’s really nice to be able to even contemplate a cauliflower puree. I was THIS close <br><br><br> </p><p class='bloggerplus_image_section'><div class='bloggerplus_image_section' align='left' style='clear:both;'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1cKg1yniYVahkWaexIXgBWHl_eSrqf2cushcH3HXwTQO0R81Z9WJ55tez2bNNfchqox4TKBOtfv02h14mMuhuy1_HEW1Edo_v7uPrMYezS9Y40tbIY2qPvtUoM2uIiiFEiIxCXG2Ukrme/'></div></p><p class='bloggerplus_text_section' align='left' style='clear:both;'>(you like my desktop? it’s Olive’s arse) to trying to develop a silencer for my food processor... Actually I’m still considering it — DON’T WAKE THE BABY! </p><p class='bloggerplus_image_section'><div class='bloggerplus_image_section' align='left' style='clear:both;'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-qnuUFZLoKxxm7haxzf-lQzhfIra9-BB_6qJuiX8L8Tq4mfP0_dLIj8yBariEvOXd_RDYMJpcIxc7WlnAUIAJwSrq-t_LRojw5glDZ3XvyveZYufhRarzoQBmW61EwSN_DjiOgdoPU8v/'></div></p><p class='bloggerplus_text_section' align='left' style='clear:both;'>So someday I’ll post about the <a href='http://www.molecule-r.com/en/66-cuisine-r-evolution.html' target='_blank'>molecular gastronomy kit </a>that Kyle got me for my birthday and the one blissful afternoon that I got to play with it (ancini di pepe w/ tomato oil & balsamic pearls) but in the meantime I’ll be happily spiking my frozen tomato risotto with caramelized onions and hot Italian sausage and NOT keeling over from exhaustion. And if you get in my way in the frozen section, I’ll guiltlessly elbow you in the face. (I’m all talk, that won’t happen)<br><br>Here’s the other night’s dinner. For no reason since I never talked about it. But guess where the risotto comes from..... </p><p class='bloggerplus_image_section'><div class='bloggerplus_image_section' align='left' style='clear:both;'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMMw_mXg5M94_qvX0F3Q7OFqOzcWmWK4fMbJU54tNadVedCQ7jRjLtbU-PQNenFcC39QGKZd4BMWqW_drTQoMbwGE6ygxzGZ081DhleUGyvGE9Uahwxju-vj_G_XHbNWMdtnq9L8JbGIf/'></div></p>Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com2tag:blogger.com,1999:blog-2306050452816393259.post-10019002112910388802011-02-03T15:23:00.002-05:002011-02-03T15:45:59.624-05:00Schedule the pumpkin scone intervention!I have an addiction <br />
<br />
The good news is that unlike the people on the <a href="http://www.aetv.com/intervention/index.jsp">A&E show 'Intervention'</a>, no one will get hurt from it <br />
<br />
It is the Starbucks pumpkin scone and I blame the lovely and talented <a href="http://www.ca.castingcallpro.com/view.php?uid=276315">Alexandra Meikleham</a> for this addiction. She introduced me to this tasty treat and contributed to the downfall of this blogger's waistline (I'm joking... ish)<br />
<br />
And because of the seasonal nature of pumpkin scone, and the fact that I'm still getting used to this having a kid thing, I thought I should ferret out the recipe myself. <br />
<a href="http://www.cheftalk.com/forum/thread/19618/pumpkin-scones#post_146385">Fortunately for me, someone else has already done that. </a><br />
<br />
I made a few small adjustments to the recipe, and let me tell you, my loved ones are seriously going to have to con me into a 'documentary' about scones and then tell me how my scone addiction has affected their lives negatively. Also they're going to need to get one of those slings that they transport whales in to get me out of the house one day. <br />
<br />
<strong>INGREDIENTS:</strong><br />
2 cups all purpose flour<br />
7 tablespoons granulated sugar <br />
1 tablespoon baking soda (it was supposed to be baking powder, but I made a mistake, and it worked out)<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground cinnamon <br />
1/2 teaspoon ground nutmeg <br />
1/4 teaspoon ground cloves <br />
1/4 teaspoon ground ginger <br />
1/2 cup canned pumpkin<br />
3 tablespoons milk <br />
1 large egg<br />
6 tablespoons cold butter<br />
<br />
<strong>Plain Glaze</strong> <br />
1 cup plus 1 tablespoon powdered sugar<br />
2 tablespoons milk<br />
<br />
<strong>Spiced Icing</strong><br />
1 cup plus 3 tablespoons powdered sugar<br />
2 tablespoons whole milk<br />
1 tsp pumpkin pie spice<br />
<br />
<em>Also, a little tip, if you brew your coffee and throw about 1/2 a tsp of pumpkin pie spice in the basket, it's a tasty almost gingerbready flavoured coffee result.</em><br />
<br />
<br />
So here goes... ready? <br />
Preheat oven to 425 degrees F.<br />
Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.<br />
<br />
In a separate medium bowl, whisk together pumpkin, milk, and eggs.<br />
Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor: Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand. Or until your arm gets tired (if not using a food processor) or until you get fed up. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjRZbYqScxFDkMKJsATTKMltIqdCOgTOq20WLrOgZZS6WXthbwEES_LmP-cLiIbCpS_kidtqM_bRYybnwDNYXLPQ6UFbcPMuCjlVXtwR9dBKMW1C3VKyY3gAxnCuW4wzdU5sW5eGbq6FB/s1600/DSC03263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjRZbYqScxFDkMKJsATTKMltIqdCOgTOq20WLrOgZZS6WXthbwEES_LmP-cLiIbCpS_kidtqM_bRYybnwDNYXLPQ6UFbcPMuCjlVXtwR9dBKMW1C3VKyY3gAxnCuW4wzdU5sW5eGbq6FB/s320/DSC03263.JPG" width="320" /></a></div><br />
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Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1 inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. <em>That's what the original recipe said, and it's fine, but if you're like me and need at least 1 scone per day, you might want to make them half the size so that you get 12 smaller ones. </em><br />
<br />
Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled. Scones should begin to turn light brown. If you're making 12 smaller ones, start with 9 minutes and then put them in longer if they aren't done yet -- every oven is different...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5IuvmEuUyIaLdnDwRFZ12y-f0qPGtNtOv3MOaNB3fw0V2gayWO5Y-OZiw6V_y9ORcDp42nzcgjDY3l2Qyj-WoC3uPFCoguuaMwkFBmzUuPbqlI2Tshv4eIsVYMwt3junY94UbG7ayLwq/s1600/DSC03266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5IuvmEuUyIaLdnDwRFZ12y-f0qPGtNtOv3MOaNB3fw0V2gayWO5Y-OZiw6V_y9ORcDp42nzcgjDY3l2Qyj-WoC3uPFCoguuaMwkFBmzUuPbqlI2Tshv4eIsVYMwt3junY94UbG7ayLwq/s320/DSC03266.JPG" width="320" /></a></div><br />
While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed (actually a fork works too). Mix until smooth. When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.<br />
<br />
As that white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer (or fork) on medium speed (doesn't your fork have a medium speed? *scoff*). Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3HLdVjTVBPMTgRaelY7QYiwiDcAVv5UDtdTuTWtaCfjfM-H7kC3H7pS8fcX93UbKXEr_hrxx9J0cxcyCOx6py5gFYs4wtsNuGI1Qu8IV9j4Hroeyh4IwpknTEokBESCgBf8lpSzprDT-/s1600/DSC03273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3HLdVjTVBPMTgRaelY7QYiwiDcAVv5UDtdTuTWtaCfjfM-H7kC3H7pS8fcX93UbKXEr_hrxx9J0cxcyCOx6py5gFYs4wtsNuGI1Qu8IV9j4Hroeyh4IwpknTEokBESCgBf8lpSzprDT-/s320/DSC03273.JPG" width="320" /></a></div><br />
And if you can't wait for the scones to cool, skip the plain glaze, just make the spiced one and dip your scones into the bowl as you scarf down the whole batch.<br />
(what? no one else does this?)<br />
<br />
And I'll end this post with a picture of the creature -- because I need to prove that there really is a kid, and that I didn't just totally slack on the blog posts because I'm a lazy bum. There she is with Miss Olive - the patron saint of this blog (Saint Olive? that'll be the day) <br />
<br />
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<br />
Okay kids, thank you for joining our cheeseandolive drum circle, come back soon<br />
xo<br />
-Candace. <br />
<br />
p.s. Alex, please don't be mad that I linked to your castingcallpro.com profile, it's free publicity :)Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com1tag:blogger.com,1999:blog-2306050452816393259.post-35318168470672040252010-11-24T21:29:00.000-05:002010-11-24T21:29:48.915-05:00Cupcake Camp and the Smoked FruitYellow everyone, <br />
Back again!<br />
This time to talk about the <a href="http://cupcakecampmtl.org/2010/">2nd annual Cupcake Camp Montreal</a>. I was at last year's and while it was very successful, nothing could have prepared me for this year's success. I cautiously agreed to participate this year because it took place November 21st, 6 days before my due date, thankfully the kid didn't come early and I was able to honour my commitment. Although I REALLY REALLY wanted to help out and be part of the organization, I thought it would be smarter if I waited until next year. So hit me up for any kind of help you need next year guys! I WILL be bugging you... but this year I stuck to baking only. My submission was Smoked Apple Cupcakes with Maple Cardamom Buttercream. So here goes, the recipe....<br />
<br />
The cupcake recipe is partially pilfered from... um... well, uh *sigh* Martha Stewart. <br />
I'm sorry, I know, I know she's built of pure evil, but I'm sure she had nothing to do with it!!! I know A LOT of good people who went on to work for her. It's okay right? <br />
<br />
Right?<br />
<br />
Initially, I smoked the apples whole, but then I realized that peeling them was hell. So, word of advice, peel, core and cut your apples into 8ths or 6ths. It's much easier than trying to peel a smoked apple. <br />
<br />
<br />
•2 1/4 cups all-purpose flour<br />
•2 teaspoons baking soda<br />
•1 teaspoon ground cinnamon<br />
•1/2 teaspoon ground nutmeg<br />
•1 teaspoon salt<br />
•1/2 cup (1 stick) unsalted butter, softened<br />
•1 cups sugar<br />
•1/2 cup demerara sugar<br />
•1/4 cup demerara sugar<br />
•2 large eggs<br />
•1 inch vanilla bean scraped to death<br />
•8 apples (4 yellow delicious, 4 MacIntosh, if possible) peeled, cored, and cut<br />
<br />
Start off by putting your apples in a disposable pie pan (or 2) and sprinkle the 1/4 cup of demerara sugar on top. Smoke for 1.5 hours at about 220 degrees. It's best if you do it a few days before because some liquid leaches out of the apples and has a very strong smoky sweet flavour. When you first take the apples out of the smoker, a lot of the smoky flavour is caught in the sugar residue that you won't be able to get into the batter. The apple juices that leach out sort of wash the sugar off the pie plate and you get a smokier flavour in your batter. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPc47a7X4n9-cYKbJ6G3P-1NQ354WDBkJRhSvBHV4Bv87spDWdhbov5U5gp8UgBv98Rq8ZB7tragGJJMXZBnKb5Qk07FLqQ9-HMroOBxEK0N6ukzYqke5phTm1C8ZQT2JQDmxFTeOk39qA/s1600/Post_Smoke_apples.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPc47a7X4n9-cYKbJ6G3P-1NQ354WDBkJRhSvBHV4Bv87spDWdhbov5U5gp8UgBv98Rq8ZB7tragGJJMXZBnKb5Qk07FLqQ9-HMroOBxEK0N6ukzYqke5phTm1C8ZQT2JQDmxFTeOk39qA/s320/Post_Smoke_apples.JPG" width="320" /></a></div><br />
(pssst. these are <a href="http://www.marthastewart.com/recipe/apple-cupcakes?comments_page=2#conversation-container">Martha's instructions</a> slightly adapted) <br />
Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside. <br />
<br />
Put butter and both sugars (1/2 cup demerara, 1 cup regular white) into a bowl and mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Coarsely chop apples in a food processo and mix in apples to the wet mixture. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined. <br />
<br />
Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely. (makes 24) <br />
<br />
For the icing, I will try to give you the recipe but I really winged it<br />
<br />
•1 cup room temperature unsalted butter<br />
•2 1/2 cups sifted icing sugar<br />
•1/4 cup + 2 tbsp REAL maple syrup<br />
•1 tbsp ground cardamom<br />
<br />
Whip up the butter with an electric mixer pouring in the maple syrup slowly. It will be clumpy and weird looking. As you sift in the sugar (I did it 1/2 a cup at a time because my hand was getting tired) it will become smoother. <br />
<br />
About halfway through, I added the cardamom, mixing on medium speed. Once all your sugar is in and you're satisfied with the consistency, then you can ice your cupcakes. <br />
<br />
If you want a stiffer icing, simply add more icing sugar. <br />
<br />
Also, something that I will share with you.... I made a test batch... and I didn't find them smoky enough, so I added 1 or 2 dashes of liquid smoke to the icing. It was only for the test batch, but I feel guilty divulging that fact. Anyways, if you need it, liquid smoke will help you out and won't ask for anything in return. <br />
<br />
So here's the picture of my finished cakes. Next year I think I'll spend more time on the beauty aspect. But they were tasty : )<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnch2jGw_3gaNXnWr-krgGBsesKlUeoVH-DSZfpQczmt0FnE4l3I9WSLaZxpfmIA2wsvSU4qJLmoJJoHzd1b2KDNbBo4F7nJQ5bGQQX0F-yGYxHRaKmRrobXWChvpV9jYepmIFmnCHx-CU/s1600/Cupcakes_enmasse.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnch2jGw_3gaNXnWr-krgGBsesKlUeoVH-DSZfpQczmt0FnE4l3I9WSLaZxpfmIA2wsvSU4qJLmoJJoHzd1b2KDNbBo4F7nJQ5bGQQX0F-yGYxHRaKmRrobXWChvpV9jYepmIFmnCHx-CU/s320/Cupcakes_enmasse.JPG" width="320" /></a></div><br />
So once these were iced and packed up, we brought them downtown to <a href="http://cupcakecampmtl.org/2010/">Cupcake Camp Montreal 2010</a>!!<br />
And even though I had a panic attack there, I take that as a good sign. THERE WERE TOO MANY PEOPLE -- bad for sensitive wimps like me, good for the organizers and the charities (<a href="http://www.jeunessejecoute.ca/teens/home/splash.aspx">Kids Help Phone</a> and <a href="http://www.tableedeschefs.org/">La Tablée des Chefs</a>). This year they raised $34,500!!!! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjQHdlkztEFoSfmI5Muz2eimkCktwWIupmWof3HMyDINj6U1OVQUqfqlPHWB1lLemlu-f6ccsKjY7mhdrKR10KRRY5z9RVenM1x3wmPBIydl3bbMxmwxaAo0X3-UP-vwYCvHfYFllqCQ5/s1600/Lotsa_peeps.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjjQHdlkztEFoSfmI5Muz2eimkCktwWIupmWof3HMyDINj6U1OVQUqfqlPHWB1lLemlu-f6ccsKjY7mhdrKR10KRRY5z9RVenM1x3wmPBIydl3bbMxmwxaAo0X3-UP-vwYCvHfYFllqCQ5/s320/Lotsa_peeps.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Kyle and I got some phenomenal cupakes, there was the Double Chocolate with sugar cookie on top from <a href="http://www.macchiinc.com/">Macchi Inc.</a> (Make sure you read <a href="http://www.macchiinc.com/blog/">The Mrs Macchi Blog</a> and follow her on <a href="http://twitter.com/mrsmacchi">twitter</a>), there was the Double Cupcake: Mini chocolate on the top, vanilla on the bottom with a lovely snowflake detail from <a href="http://www.montrealconfections.com/">Montreal Confections</a> (who incidentally did our <a href="http://picasaweb.google.com/lh/photo/JeXcseW16B83k-RhMTompPwKS3J88vPzeOZRoVZKO98?feat=directlink">wedding cake</a> last year and she's super nice). There was the ridiculously poufy and decadent Oreo cupcake with some sort of cream cheese icing covered in oreo dust from <a href="http://www.rawsugr.com/">RawSugr</a>. And unfortunately we don't know where the other three came from: another Oreo creation, Cookie Dough cupcake with a wee cookie on top, and a caramel fleur de sel. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzmNXFWI_rylKkzzPM2NNDXX5dB61vwmlLjHz7YP0uQK5-RAdc2eb0f-Qgxn1YdjUN1uV2m4K3r82-H7xr92H5UFQ4UbdrHNveyH1dhNaDAQKqf-exd24fw5zGqGTV01-zD_B6XX7qkkk/s1600/My_Haul.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzmNXFWI_rylKkzzPM2NNDXX5dB61vwmlLjHz7YP0uQK5-RAdc2eb0f-Qgxn1YdjUN1uV2m4K3r82-H7xr92H5UFQ4UbdrHNveyH1dhNaDAQKqf-exd24fw5zGqGTV01-zD_B6XX7qkkk/s320/My_Haul.JPG" width="240" /></a></div><br />
Oh right, the one in the middle. That was the raspberry truffle ice cream cupcake from <a href="http://www.bilboquet.ca/">Bilboquet</a>. That one didn't make it home - partially because it was awesome and partially because of the melt factor. Here's a bad picture of a 'cross section' (AKA after we bit into it) of the ice cream one :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT39ZslGrCF-EpHXC3PYY0YlWBG1ABCeefA8NNVBVWpFzHbFSPqqim-A_WmctX0mS4vhG8scPwKRS1Z3wKd9MgKEphH5DQpeCSAUW8pb0mFXIU2Jdvdqd9xhnHmHaAkEGDdCpcfOs3MdJc/s1600/IceCream_CC.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT39ZslGrCF-EpHXC3PYY0YlWBG1ABCeefA8NNVBVWpFzHbFSPqqim-A_WmctX0mS4vhG8scPwKRS1Z3wKd9MgKEphH5DQpeCSAUW8pb0mFXIU2Jdvdqd9xhnHmHaAkEGDdCpcfOs3MdJc/s320/IceCream_CC.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So that was Cupcake Camp Montreal 2010. Now my next task is to spit out a person. She's supposed to arrive this saturday, but you never know what can happen. I guess that's all for now. Thanks again for taking the time to browse the aisles of the Cheese and Olive Superstore. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">xoxo</div><div class="separator" style="clear: both; text-align: left;">-Candace</div>Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com4tag:blogger.com,1999:blog-2306050452816393259.post-48823015773037687462010-10-28T22:58:00.000-04:002010-10-28T22:58:11.491-04:00Stay with me here... Potato... Ice Cream... trust me okay?Hello everyone! <br />
Look!!! It’s me again! And without a 3 month break! <br />
How exciting....<br />
<br />
Any-hoo, on the 12th of October I went to a product launch by <a href="http://www.infoodsinc.com/index2.html">infoods</a> for their <a href="http://www.infoodsinc.com/in_cuisin.html">incusin line of purees</a> with the effervescent Chuck Hughes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDx7ldsZr9cvJJdmq31dQhhGXZb88p5T9muox8HHzVHpAEhDYJdN0qOH-q0JjSedCPgmCJhXziyvn496ELP_aRdbiQ3sNyW3hq8vV8lNSEy9dSXxjZZbUgkJYG9kleU16qB_liIUwwb8G/s1600/ChuckandCheria.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDx7ldsZr9cvJJdmq31dQhhGXZb88p5T9muox8HHzVHpAEhDYJdN0qOH-q0JjSedCPgmCJhXziyvn496ELP_aRdbiQ3sNyW3hq8vV8lNSEy9dSXxjZZbUgkJYG9kleU16qB_liIUwwb8G/s320/ChuckandCheria.JPG" width="240" /></a></div><br />
There was quite a bit of awesome food presented and served. Being a big giant gestational pod, I couldn’t sample the salmon tartare and the parsley vodka shooter. But the blinis with caramelized onions were fantastic. There were potato croquettes on a stick which I didn’t photograph. A cauliflower cappucino, and a scallop atop a puree with carrot butter. There were also 2 sweet offerings, that I didn’t exactly catch what they consisted of except that they were CHOCK FULL of awesome. <br />
<br />
See the pictures below, and make sure you bring a napkin to mop up the drool. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQJXO_dLAs8CT03wkT684ZsL3to6dVcUjq8r45Jg6AvswHWjwUyG13B3QNPJSZqOdjPP6IrH0mCNO5RMvYDweFb6MzOcHDno1ZqU7G2fmy1kaFIqdvt9DI21ljDd1Y6X8NsYLmLh-HKa4/s1600/SalmonTartare.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQJXO_dLAs8CT03wkT684ZsL3to6dVcUjq8r45Jg6AvswHWjwUyG13B3QNPJSZqOdjPP6IrH0mCNO5RMvYDweFb6MzOcHDno1ZqU7G2fmy1kaFIqdvt9DI21ljDd1Y6X8NsYLmLh-HKa4/s320/SalmonTartare.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GKOhHYTj9SKIcZkgUAkg64nwuT7bvYYvksxZMAIM0SnvO4BJiuXMNXFMmdWRDXGZTeqIXZgRAqQbYokZjP_4X79nDIj4Y8dt0_-KuKezkd99oSh4QHY1LAhbBjYLGjLaWyL-Pwb76xUz/s1600/Blinis.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GKOhHYTj9SKIcZkgUAkg64nwuT7bvYYvksxZMAIM0SnvO4BJiuXMNXFMmdWRDXGZTeqIXZgRAqQbYokZjP_4X79nDIj4Y8dt0_-KuKezkd99oSh4QHY1LAhbBjYLGjLaWyL-Pwb76xUz/s320/Blinis.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqV1xPcDVSOjPJa4gQcddBWnJ7rFo6jFNIf9R5zlS16KZYkcdU1mMY7dPfVxP0Q5uUTBaEqVxDb-VuIfwUIgxNu4hp4zgbN2gPwxip8pY6Kb_dI2q562oq-4aKluni7cf5VzWX0KI_6wiJ/s1600/Scallops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqV1xPcDVSOjPJa4gQcddBWnJ7rFo6jFNIf9R5zlS16KZYkcdU1mMY7dPfVxP0Q5uUTBaEqVxDb-VuIfwUIgxNu4hp4zgbN2gPwxip8pY6Kb_dI2q562oq-4aKluni7cf5VzWX0KI_6wiJ/s320/Scallops.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpfOhOiIfitpn08W5D7yZG7nAcfEBwYLpiIWsb14aQY42cGbfBJS6mZ9nyLjvsIHE5pwXHCkv2ISag6bi-A-R2ALmItiYu9EE4sNNhNhCZMQuo6egED7Wvgg1uLFZWOgUFZ00yPf2MozM/s1600/strawberryDessert.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpfOhOiIfitpn08W5D7yZG7nAcfEBwYLpiIWsb14aQY42cGbfBJS6mZ9nyLjvsIHE5pwXHCkv2ISag6bi-A-R2ALmItiYu9EE4sNNhNhCZMQuo6egED7Wvgg1uLFZWOgUFZ00yPf2MozM/s320/strawberryDessert.JPG" width="320" /></a></div><br />
<br />
<a href="http://iaminblog.com/contests/in-cuisin-launch-party-and-contest/">There was also sort of a blog challenge to create something with the insnax / incuisin line and then blog about it. It’s technically a contest, but since there’s no chance of me winning, I’ll just call it a blog challenge.</a> <br />
<br />
I decided to turn one of the purees into an ice cream. Since I don’t have an ice cream maker, and am wholly inexperienced at ice cream making, I expected it to fail spectacularly. It wasn’t too bad though. I think it would have been better if I could find a way to extract some of the water from the potato puree but even in this format it was very tasty. AND it did taste of the potato puree, so it’s not like it was just a textural thing. <br />
<br />
I scoured the internet for how to make ice cream without an ice cream maker and it does take a bit of diligence. <br />
<br />
Here goes....<br />
What you'll need<br />
2 egg yolks<br />
1/2 cup milk<br />
1/2 cup heavy cream<br />
1/2 tsp unsalted butter<br />
3/4 cup incuisin butter and cream potato puree<br />
tiny pinch of salt<br />
1 1/2 tbsp sugar (or more if you want)<br />
<br />
A shallow pan that can go in the freezer<br />
A freezer<br />
about 2h to wait <br />
<br />
Pour the milk into a saucepan and bring slowly up to boiling point but DO NOT LET IT BOIL. Add the butter and mix it up<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dekzvKp1nh5MdqLKev8dbAs3fZCfNnBXUPS59jxFG1hC-u8dJZ_EErkip1HxQAxsM_eage4C4cOnaYzbcs03j0SaTdIZBLbwSnTb7NliusgvsWlTmRPhgGK-Sq2d9nrdOR637kSMf4sh/s1600/Heated+Milk.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dekzvKp1nh5MdqLKev8dbAs3fZCfNnBXUPS59jxFG1hC-u8dJZ_EErkip1HxQAxsM_eage4C4cOnaYzbcs03j0SaTdIZBLbwSnTb7NliusgvsWlTmRPhgGK-Sq2d9nrdOR637kSMf4sh/s320/Heated+Milk.JPG" width="320" /></a></div><br />
In a bowl, beat together the egg yolks and sugar until thick. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL BECAUSE CURDLED CUSTARD BLOWS. When it's nice and thick and about halfway to pudding texture, add the frozen potato puree. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0h90yGi3RKlNcki9Ty5E9BONMcALkh6o6ZB0uT0e1UIjYsZTpZkAG3nKScBr-w-Vsg3QzG5vM3h4Ymw7EzzwP_pt84oaHquv8ESjb4D7ngem-aYDZQk6BXXH_9u5fPVJutF47qjr6lGT/s1600/InCuisin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0h90yGi3RKlNcki9Ty5E9BONMcALkh6o6ZB0uT0e1UIjYsZTpZkAG3nKScBr-w-Vsg3QzG5vM3h4Ymw7EzzwP_pt84oaHquv8ESjb4D7ngem-aYDZQk6BXXH_9u5fPVJutF47qjr6lGT/s320/InCuisin.JPG" width="270" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LNYI_BDnaKGNkY8ydHBh09MuDsFAR7YLMlviCM37E6pjBf17f3-R4h_p-C8mwhM9uFdPSiD7kLXSHDDZpA1qSVOyEYZkKHcfYf63hUnMsYM5JjQxCLWkVdQ6wJRwyAcWI2Izp0OXioCb/s1600/AddPotatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LNYI_BDnaKGNkY8ydHBh09MuDsFAR7YLMlviCM37E6pjBf17f3-R4h_p-C8mwhM9uFdPSiD7kLXSHDDZpA1qSVOyEYZkKHcfYf63hUnMsYM5JjQxCLWkVdQ6wJRwyAcWI2Izp0OXioCb/s320/AddPotatoes.JPG" width="320" /></a></div>The potato will cool the custard and the custard will thaw the potato puree. If necessary turn the heat on again just low though. When the custard/potato mix is cold stir in the cream and salt.<br />
Your next step is to pour everything into a baking dish made of something that can handle being frozen and throw it in the freezer. <a href="http://www.davidlebovitz.com/2007/07/making-ice-crea-1/">From here on I defer to Mr. David Lebovitz because that's where I found the technique.</a> After 45 minutes have passed, go back and stir it up really well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmM_CVxuYeeC_Jx8HWM_fZ-FDa5r4BsG9L4nmPtRHTkcAFq7EB4wD4rSbi7LGCEfrodww9UJiS35NHEGbIlIwSeAv1mmPZZi6norS9dSb_Bc_Vc8aeWrMphJrgvF0c8Fv-lUcd-7l8jCR/s1600/Partially+Frozen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUmM_CVxuYeeC_Jx8HWM_fZ-FDa5r4BsG9L4nmPtRHTkcAFq7EB4wD4rSbi7LGCEfrodww9UJiS35NHEGbIlIwSeAv1mmPZZi6norS9dSb_Bc_Vc8aeWrMphJrgvF0c8Fv-lUcd-7l8jCR/s320/Partially+Frozen.JPG" width="320" /></a></div><br />
Then go back every half hour or 20 minutes and mix it up again. And there you have it. Eat it. <br />
The only problem was that after it reached the perfect consistency, it kept freezing, rock hard. I think it's because of the water content in the potato. I didn't want to cook the potato down into oblivion so I'm kind of at a loss how to fix it. But I'm sure SOMEONE out there will have a suggestion. <br />
AND if you get it at its perfect moment of frozen-ness, it's really quite fabulously tasty and indulgent.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkLx1FO1MMyJX5uIi_FTuuyDNUuMxy40WA49uvYq7FUJhK9Sh-f0cPBPP2BXJZn8e8PrGWAwFKWFNV0LvB7aiND_SWkSwy7ym5lnfEjep_OVTjKC_hfE14FQ7_LXO2tiyEklDB0ZiFynk/s1600/IceCream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkLx1FO1MMyJX5uIi_FTuuyDNUuMxy40WA49uvYq7FUJhK9Sh-f0cPBPP2BXJZn8e8PrGWAwFKWFNV0LvB7aiND_SWkSwy7ym5lnfEjep_OVTjKC_hfE14FQ7_LXO2tiyEklDB0ZiFynk/s320/IceCream.JPG" width="320" /></a></div><br />
Well thanks to <a href="http://www.infoodsinc.com/index2.html">infoods</a> and <a href="http://twitter.com/mayssamaha">Miss Mayssam Samaha</a> For inviting me to that lovely evening, and my apologies to Chuck for accidentally tripping him with my bag.... (that was embarrassing) <br />
If anyone has any suggestions on how to combat the over-freezing let me know because it was definitely something I would want to make again. <br />
Merci and thanks for washing your feet in the fountain of Candace.... (ew, that was a little weird) anyways, thanks for reading. Come back soon <br />
<br />
Xoxox<br />
-CandaceCandacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com2tag:blogger.com,1999:blog-2306050452816393259.post-75127053595124233502010-10-06T20:52:00.000-04:002010-10-06T20:52:48.545-04:00Stock, make it or I mock you mercilesslyHello again everyone, <br />
I felt I needed to check in, it’s been a long while since I posted and I’m not giving up cheeseandolive, but I’ve had much much less inspiration to write. <br />
I thought I was alone in this but I’ve been reading the lovely and talented Esther Walker’s blog <a href="http://reciperifle.blogspot.com/">reciperifle.blogspot.com</a>. She’s recently announced her own knocked-uppedness and how her interest in food has waned. <br />
She clearly regained her interest. Me on the other hand I’ve gotten lazy. No interest in retouching photos so that they’re not so blue or so that you can’t tell that I’m a total slob and my stovetop is filthy. But I’m trying. <br />
<br />
In the meantime, I think I’ll rehash an issue that I frequently bitch about and that is food fear / food laziness. Maybe that’s not the right name for it either. <br />
Let me tell you the story. <br />
I used to take the train to work every day (I started taking my car in the last few weeks of the gestation), and there are 2 women that I often hear talking about food. The thing is, they’re both dreadfully obese and are always talking about using this or that out of a can. Pasta sauce, soups, and worst of all, chicken stock. I think they fancy themselves gourmets, but everything that they talk about starts out partially or completely prepared. Pasta sauce, soups, and worst of all, chicken stock. Their reasoning? “It’s too complicated”. I can understand if you want to buy frozen puff pastry because it’s too complicated, or jarred curry pastes, or even frozen dumplings, but chicken stock?!?!?<br />
Now I admit, in a pinch, if I don’t have any already made, or if there’s no chicken carcass waiting for me in my freezer, I’ve used the canned / frozen / or boxed stuff. But NEVER tell me that it’s because it’s TOO COMPLICATED. <br />
“It’s too hot out” for sure. <br />
“I have no chicken pieces” valid. <br />
“I don’t have time right now” it happens. <br />
<br />
But It’s too complicated? Pull the other one!<br />
<br />
Maybe I’m getting too worked up about this issue, but just to be on the safe side, I’ll give you all a little primer on how to make your own chicken stock. And if you’re ever out and chatting about how complicated something as simple as tomato sauce, or broth, or soup is, and you spot someone staring at you giving you the stink eye, come over and say hello, it’s surely me. <br />
<br />
To start out, you’ll need one very crucial thing, chicken.<br />
Whether it’s a stock chicken (will explain more about that one in a bit — it’s a traumatic story) or pieces / bones of a chicken that was used in a previous meal, cooked or raw, it will all work (just not rotten, fools). Turkeys and ducks also work. <br />
I must say though, if you want to make pork or beef stock, you will need to roast the bones otherwise you won’t get a very rich flavour. I will not be touching on that in this post because I don’t have pictures of it. Google it if you care. <br />
<br />
Onions are also pretty important, but in essence, my theory is “use what you’ve got” <br />
When you’re cooking, there are invariably things that you will chop off of a vegetable. Such as the top of a pepper, the tops and bottoms of onions, the ribs from chard, the leafy parts of celery. All of this you don’t have to throw out right away. Store it in your freezer in a plastic bag (make sure it’s clean though, no amount of boiling will remove sand and/or DDT) and when it’s time to make stock, you have a wide assortment of vegetables to choose from. My only counsel would be to avoid broccoli, brussel sprouts, and rapini because you don’t want to add any bitterness.<br />
<br />
The standard configuration is to use carrots, celery, and onions (I like to use garlic too), chop them into manageable pieces and throw them in a large pot. Put your chicken in, if it’s whole or full meaty pieces, it’s better to be thawed, but if it’s a carcass, it can go in frozen. Add herbs such as thyme, bay leaves, rosemary, peppercorns, nothing too delicate. Cover with water and turn the heat on. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigaScTvMezV_ODKvFcnTekl7VgpHcXn_fd2ra4jaXjx3M-TFnuqUTD2t7FPV8wZX76KM8UNXnliTogSgS3VBoqpCLUkrlleP7yebRDdixh58CFCamP_6UUQHBOuJD40n3Wf_8ibsxeXBWH/s1600/DSC02980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigaScTvMezV_ODKvFcnTekl7VgpHcXn_fd2ra4jaXjx3M-TFnuqUTD2t7FPV8wZX76KM8UNXnliTogSgS3VBoqpCLUkrlleP7yebRDdixh58CFCamP_6UUQHBOuJD40n3Wf_8ibsxeXBWH/s320/DSC02980.JPG" width="320" /></a></div><br />
I prefer to let it come to a boil because I feel like I’m killing off any nasty germies, but if you want a clear stock you’ll only let it simmer... Hell if you want a clear stock, you’ll probably know how to do this already and won’t be bothering with this read. What I’m trying to do here is get people to make their own stock not to get the clearest most perfect broth. Once you embrace the idea that it’s not hard, tastes good, and makes your house smell awesome, then you can refine your technique.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq9Tm4VIvPLg6HwAAoYEfXCwmRuZWU9AxsoL7JlTmcw4rgKshuDxLLRg7-CpbvRFcpGLSJq6em85OszbWw-B6fkVUjL0SRmG0V0maW7n7h53PfpMLRPaLfw3FsZIyCjlpvhiznlY9QP-s/s1600/DSC02981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq9Tm4VIvPLg6HwAAoYEfXCwmRuZWU9AxsoL7JlTmcw4rgKshuDxLLRg7-CpbvRFcpGLSJq6em85OszbWw-B6fkVUjL0SRmG0V0maW7n7h53PfpMLRPaLfw3FsZIyCjlpvhiznlY9QP-s/s320/DSC02981.JPG" width="320" /></a></div><br />
So let it simmer for an hour or 2 and strain out the liquid into re-sealable containers and freeze. If you see a foam form while it is simmering, you can skim that off, or you can leave it. It is impurities coming from the chicken, but it won’t kill you. And like I said before, make stock now, refine later.<br />
If you have the patience and are so inclined, you can refrigerate them and when the fat solidifies you can skim it off (much faster than skimming it when it’s in its liquid state) or you can get super lazy like me and freeze it as is then when you’re defrosting it just pick or scrape off the frozen fat, which will melt faster than the stock itself. <br />
<br />
It takes virtually no attention, minimal skill, and almost free (If using scraps or carcasses) <br />
HOWEVER, if you have a chicken that is a stock chicken, it is traditionally smaller and more slender than your regular roasters and may still have the head on. It will be cheaper. USE THIS FOR STOCK ONLY! We bought one once and tried to roast it. Firstly, it wasn’t 100% clean (organpalooza), and then there were the flat, rubbery breasts that cooked to the thickness of and iphone. Oh and don’t let me forget the crop. The crop is a fatty mass at the neck/shoulder area of the chicken. It is part of the digestive system. It holds excess food to be digested. When I cut into it, it crackled. There were white chips in amongst the fat, which I can only assume were pieces of chicken feed (roasted from being in my oven). But at first I thought that they were bone chips. <br />
It was awful, I cried, we threw it out in its entirety and only had side dishes for dinner. I was a domestic failure and an energy / food squanderer. So to save you all the trauma of roasting a chicken that was meant for the stock pot. I share with you my story. So read your labels and by all means, buy the boiling chicken but be careful, if it looks puny, and still has a crop, chuck it in the stock pot, don’t waste your tasty cilantro red curry based rub (or however you choose to season your chicken) on this beastie. <br />
<br />
Thank you for reading again after a long hiatus. I am hoping to blog again very soon. I have an event that I am attending next week, and am very much looking forward to chronicling that. So don’t give up on me, I’m still alive. And if you're bored with me, at least take a look at <a href="http://reciperifle.blogspot.com/">Recipe Rifle</a>, she's managed to work through the temporary inspiration void. I'm confident I'll be able to do the same, and soon I’ll have all the time in the world to write on my maternity leave *wink* <br />
Oh and NEVER let me catch you saying that chicken broth is hard to make or I’ll out your laziness all over the internets.<br />
That’s all for now. <br />
Xoxoxox<br />
-Candace.Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com0tag:blogger.com,1999:blog-2306050452816393259.post-45610049611582523432010-05-13T12:49:00.015-04:002010-06-01T10:00:59.757-04:00Artichoke ChallengeHello once again! It's been a while since I've been here, and for that I have to apologize. The truth is, I've been keeping a secret and it's been a little bit hard for me to be social and talkative for fear of spilling the beans. But the beans are out of the bag now (to mix a metaphor) and I'm back!<br /><br />Oh, so you wanted to know the secret? Really? Mmmm, okay... well the two of us, Kyle and I, are about to become three!! No, we're not entering into some illegal polygamous relationship, there's a wee one in the works!<br /><br />So now that I've cleared the air and there are no secrets anymore... on to the real meat of it, the meat of the artichoke! This challenge was the artichoke challenge and my entry is sautéed artichoke hearts with mushrooms over risotto style orzo. This challenge circle is turning into a real little community. We're welcoming our 4th member to the challenge Katrina! So make sure to check all of our artichoke entries. I will update the entry when links are available!<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXGjYTxiUw5hb9m_-G1xmpjlzJi_ysJf6_91tBxFloEh0SvxDu88_WdwvpdzCsP83taO0lSqdCYPqRhWFuHe-kWDqnAoRhu_lMhO8b29rglAFE_Th4k_EWnFKP51BliJHMqpg5TeJaB6k/s1600/Artichokes+copy.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5477623736171086162" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXGjYTxiUw5hb9m_-G1xmpjlzJi_ysJf6_91tBxFloEh0SvxDu88_WdwvpdzCsP83taO0lSqdCYPqRhWFuHe-kWDqnAoRhu_lMhO8b29rglAFE_Th4k_EWnFKP51BliJHMqpg5TeJaB6k/s400/Artichokes+copy.jpg" border="0" /></a><br /><br /><br />The thing about artichokes is that they're a real pain to clean. You certainly don't need to take off as much as I did if you plan on using more than just the very heart, but I just wanted the softest most tender chunks. Apparently if you buy the little ones, they sometimes come with no choke.<br /><br />I have never seen this happen.<br /><br />Instead I always end up elbow deep in these little white prickly bristles, with a melon baller that looks like I've been involved in the perverse torture of a hedgehog. Once you strip off the outer leaves, the stem, and the hard green parts around the base, you're left with the yellowy heart. There are also beautiful purple inner leaves that are a little bit sharp and should be pulled out or trimmed. And the hated choke. It is the bristly fur in the middle of the artichoke. A grapefruit spoon is actually the best method for removing this, but ours broke so I use a melon baller now.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUihVUhPRp9oxEmI3m_6XhplbAccjzfokB4w1Mc2xoy9wM1HqUL3711vxi3gy-NckJe94449TtYR1J_Bzj03wclXiHfe2lZOwFgcJ7FCQp7gGpwSvMeM4AqBN0pGF8fWE44ebmYLfzNUV/s1600/the+choke+copy.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 295px;" id="BLOGGER_PHOTO_ID_5472423220172796114" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUihVUhPRp9oxEmI3m_6XhplbAccjzfokB4w1Mc2xoy9wM1HqUL3711vxi3gy-NckJe94449TtYR1J_Bzj03wclXiHfe2lZOwFgcJ7FCQp7gGpwSvMeM4AqBN0pGF8fWE44ebmYLfzNUV/s400/the+choke+copy.jpg" border="0" /></a><br /><br />I also like to do this in water, for two reasons: 1) because the fibres of the choke will stick to you and this helps to clean them off, and 2) because the artichoke flesh will oxidize and turn dark in the air. Rubbing all the cut surfaces with a lemon will help to stave off the browning, but immersing in water (or lemony water) will further ensure you don't end up with a blackened heart... artichoke heart.<br /><p><br />For the recipe, you will need the following:<br />5 large artichokes<br />1 lemon<br />7 white or café mushrooms (cleaned and sliced thinly)<br />1/4 cup dried chanterelle mushrooms (reconstituted in boiling water for 2 minutes and chopped roughly)<br />3 oz pork belly diced into cubes the size of a single lego (think one peg)<br />1 small onion sliced<br />a shot of sherry vinegar (about 1/2 - 1 oz)<br />Olive oil<br />Salt and pepper to taste<br />2 pieces of parmesan rind<br />1/3 - 1/2 cup dried orzo<br />4 cups chicken stock<br /><br />Once you have the hearts properly cleaned and de-choked slice them into thin strips and put them in a bowl of acidulated water (with lemon or vinegar)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQCeS9_4ts6AYtIxa2pWtV1UnFaQRf-uzW8uWbLkp9K-DIrGeH3lGSb7vCFyacuoY4P5Ej8yu8MFnkowweuS5G8LJXqqMffoN69_F1v3UE5f2OVGbL5U5hsqNJfpYsL7SDCWCxFaJJJPet/s1600/Floating+copy.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5472426408097913714" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQCeS9_4ts6AYtIxa2pWtV1UnFaQRf-uzW8uWbLkp9K-DIrGeH3lGSb7vCFyacuoY4P5Ej8yu8MFnkowweuS5G8LJXqqMffoN69_F1v3UE5f2OVGbL5U5hsqNJfpYsL7SDCWCxFaJJJPet/s400/Floating+copy.jpg" border="0" /></a><br /><br /><br />In a sauté pan, brown the onions in oil and remove. Add the little cubed pork belly and fry until browned. Then both types of mushrooms, once browned add the artichoke slices and fry until golden on the edges and a little crispy. Then add your shot of sherry vinegar and scrape down the pan. Remove from the heat and mix in the crispied onions. Ordinarily I would suggest keeping the liquid that you reonstituted the dried mushrooms in, but chanterelle mushrooms are notoriously gritty and unless you fancy worn down little nubs for teeth, just discard the mushroom liquid.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjx6yVs6eq9agY44MT5E0xMYhARa2xy3Rqoi8HOgRajuIuEMIpRFeSYWoA08-0iTinrDZSrm3lPlVXzKE0wW5MaT5yZ2VIoj_y-g1rY5NzixatISIrCO1UbO2vnvySMXlmgUtoCRyx-ttC/s1600/Browned+and+Tasty.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5472426395451859010" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjx6yVs6eq9agY44MT5E0xMYhARa2xy3Rqoi8HOgRajuIuEMIpRFeSYWoA08-0iTinrDZSrm3lPlVXzKE0wW5MaT5yZ2VIoj_y-g1rY5NzixatISIrCO1UbO2vnvySMXlmgUtoCRyx-ttC/s400/Browned+and+Tasty.jpg" border="0" /></a> </p><p></p><p></p><br /><p>And then we tackle the orzo. Parmesan rinds are very handy little buggers. They're cheap and they very useful in risottos, soup stocks, and pasta sauces. Keep them in the freezer and they'll last for quite a while. You can usually find them from stores that sell chunks of the cheese in a hollowed out rind, they will usually cut up the rind when they're done with it and sell them rrrrreal cheap. </p><p></p><p><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5472428310386012818" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32OB1uDqxl5ForVZ4Vrlo8JjuFcoMQs35PwQBdR8Y5-jLaJPnVw5tk_YfaFOTpFmtNEUPvaWYLMoupFjTYruEdKm10tpp7BPfznNiw2UfUKnFSmiHWjG297Xlulj7slopVwZCYvSRDv6H/s400/cheese+rind+copy.jpg" border="0" /><br /></p><p> </p><p><br />To prepare the orzo risotto style is very easy, but a) it sticks more than traditional risotto, and b) it takes less time. Heat some oil in a pan and add the orzo and stir for about 30 seconds. Reduce the heat to medium. Add about 1/3 cup of broth and stir. Once the broth is absorbed, add more broth. Don't add all the broth at once because you'll just boil it like traditional pasta and the starches won't be pulled out creating a creamy texture - which, if you hadn't guessed already is the goal. Once there's a little goop in the pan (the starch - probably after 2 or 3 ladles of broth) add the parmesan rind. It will soften and release its cheesy flavour. Keep adding broth (1/3 of a cup, or 1-2 ladles at a time) until the pasta is cooked and the texture is creamy. You don't have to use all the broth. Once it is done, remove the parmesan pieces (I like to chew them like gum because they're all soft and chewy at that point -- should I not have mentioned that? Are you all grossed out and judging me now?)<br /><br /><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5472428316448217042" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcP_gf_CcD4coE5iFL3SlBDzxFY8-p64LUcbPi7HOKmDERJvJDjfqwVWISkPcElsLpuf2-V5JjDcUyYP7SvKoGxG9pi5hqW8OBCDMFbJYJeqY_eH74R7O-Lu5ftw62er8uEQedq527z58G/s400/Orzo.jpg" border="0" /></p><p></p><p> </p><p> </p><p>And there you have it. Top the risotto with the artichoke mushroom mixture and eat it. I garnished with lemon zest, but <a href="http://bridalbird.files.wordpress.com/2007/09/choose.jpg">like these old gems you can choose your own... garnish... adventure</a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJRLpnF1JYsoEv2Qp1g3f4Xe5mNI3pCHahCQRHcIl9UlSO7eT1Vz1J04m3X11E95M6pkOe0SILC_xn81SinUr2G8AvnXVwMWYNiJjp6OL9xablyhrMxpR81UcAnM4O8QBDIVGy1xxvIJX/s1600/Final+Plate_AnO.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5472428627560636466" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJRLpnF1JYsoEv2Qp1g3f4Xe5mNI3pCHahCQRHcIl9UlSO7eT1Vz1J04m3X11E95M6pkOe0SILC_xn81SinUr2G8AvnXVwMWYNiJjp6OL9xablyhrMxpR81UcAnM4O8QBDIVGy1xxvIJX/s400/Final+Plate_AnO.jpg" border="0" /></a></p><p></p><p>Well that's it, sorry for the long gap between posts, I promise that I'll be better now that I have nothing to hide -- <a href="http://en.wikipedia.org/wiki/Jimmy_Hoffa">or do I?</a><br />Well thanks for visiting the museum, please comment otherwise... you know... <a href="http://en.wikipedia.org/wiki/Jimmy_Hoffa">need I remind you?</a></p><p>xoxox</p><p>-Candace<br /><br /></p><br /><script type="text/javascript"><br /><br /> var _gaq = _gaq || [];<br /> _gaq.push(['_setAccount', 'UA-16737097-1']);<br /> _gaq.push(['_trackPageview']);<br /><br /> (function() {<br /> var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;<br /> ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';<br /> var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);<br /> })();<br /><br /></script>Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com3tag:blogger.com,1999:blog-2306050452816393259.post-54021992533419671612010-03-17T21:42:00.006-04:002010-03-17T22:48:43.570-04:00Hazelnut Pasta -- WOW so time consumingHoly hell! I can't believe it's been a month and a half since I last posted. A lot has happened in the last 6 weeks. We went on our honeymoon! We went to El Salvador, and I REALLY reccomend it to people. It is beautiful and the people are so nice and there's so much to do. Volcanoes to climb, forests, beaches and a vibrant culture. It was amazing. We even got to watch gold medal olympic hockey due to the kindness of the resort staff, a vacationer with a laptop, and a spotty WiFi feed. Check out the story over at the husband's blog <a href="http://www.cowhideandrubber.com/olympic-hockey-in-el-salvador">Cowhide & Rubber</a>.<br /><br /><br />Anyways, I tried to blog about pupusas (national dish of El Salvador), and I tried to write about my disdain for those who refuse to eat out of their comfort zones, but it didn't work out. And then I decided to make hazelnut pasta. Spurred on by finding that Bob's Red Mill offered a hazelnut flour, I scoured the western end of the island of Montreal and didn't find any. I did manage to find finely ground hazelnuts, not quite at the level of 'flour' but I thought it would be fine enough.... oh it worked... but it took SUCH a long time. As it turns out they <em>weren't</em> ground fine enough. But I'm getting ahead of myself. The pasta recipe was as follows:<br /><br /><br />1 cup semolina<br />1/2 cup all purpose flour<br />1 cup finely ground hazelnuts, or hazelnut flour<br />1 tbsp oil (preferrably a nut oil like walnut or hazelnut)<br />1/4 tsp salt<br />3 eggs (whisked together)<br /><br /><br />Combine all the dry ingredients in a large bowl and add the eggs and oil. Remove your rings and dig your hands in! Mix together the ingredients until it becomes a flexible cohesive dough. If it is too dry add a little bit of water at a time until you acheive a ductile consistency. Roll the dough into a ball and cover with a tea towel or plastic wrap. Refigerate for at least half an hour.<br /><br /><br />Once it has rested, remove from the refigerator and chop the dough into manageable pieces (below) and cover the pieces with plastic wrap to prevent it from drying out.<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449788542188941234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMM3bpEgoyeJNzBYSQZTahj_pCPqsEhyphenhyphen_pzFgnSKih25GpAe42dhKZFkgMQAcOzrNhN2CCILiQ9rhNrUgZxKAduV6T0sgXlYvNYnseVTkkHxGs-E_Q4563fVfZ57ArlmJyE09VKHvLw6Z/s400/Dough.jpg" /><br /><br /><br />After meticulously passing the dough through the pasta maker and collecting the scrappy shreds, putting it back together and passing it through again, this ragged strip is what I got. As I passed it through the increasingly tighter settings of the pasta maker, the pieces of nuts that were too large for the opening ripped through the dough. IT TOOK FOREVER. After I picked out the nut pieces that were too large it went fairly smoothly. But up until that point, it was utterly tedious.<br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449790629017756898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7T1XVvCbgHjlfYo5agtO9j9IxJ3JPoVdyXqvBiPQK1yhxVFTtzEq9Kw7JVWT9cBmCkoyfF64JrKyCqCeSdY_ecy5qG_O_mag63cvv8QLsewBfhnhScCxUzN04iGXdxLkQjpItuQ2UmNWc/s400/Crusty.jpg" /></p><p> </p><p>Eventually I was able to get decent pasta out of it. Sure there's little holes in it, but over all, it looks okay. At this point I was really regretting not finding that hazelnut flour...</p><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449790651164759602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGo5_neEsW15pIk_Di2Co7ac-OhIghBRNv_mWwmAW8rG-fwm9UCwkPj14WBYGypsSNQZ_aJGRx_6JfkahMwRlWxkKrUrcBeKOAmk2_hZ6SyLUBib9j_Us3MWdD4S6lGCvwE4u8tI2KffIt/s400/rawpasta.jpg" /><br />For the sauce I combined 2 shallots, about 1/2 a container of mushrooms (sliced), About 4 slices of bacon, chopped finely, 1 1/2 tbsp butter, 1/2 cup of white wine, and 1 tbsp chopped fresh sage. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06qTUcsFPkpHZ9cUEr1v3fAhLmkaNe4heqrD0BM6-9WIJq7VXbj1Vp-6vD7WV8zHoDeW9KTijZ6ipDdOxUc46IoS4p-epT9jMnX56mM_cfqjozZc0dFNiC_Ib58xPw5RRXML8De27LhXw/s1600-h/ingredients.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449790642861767346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06qTUcsFPkpHZ9cUEr1v3fAhLmkaNe4heqrD0BM6-9WIJq7VXbj1Vp-6vD7WV8zHoDeW9KTijZ6ipDdOxUc46IoS4p-epT9jMnX56mM_cfqjozZc0dFNiC_Ib58xPw5RRXML8De27LhXw/s400/ingredients.jpg" /></a><br />Frying up the bacon and shallots in the fat of the bacon as it renders out, I added the mushrooms and continued to sauté until the mushrooms had browned slightly. I deglazed w/ the white wine and then added the butter to melt, finally tossing in the sage. I left it to cook for another minute or two and then tossed it with the freshly cooked pasta. </p><p><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449790633169023698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOMSqVjQoWsSX-86VVvLfC3uz8yHK0ys1s9H6Nu4CBBVct4LD3pvtpqgDur-YXlpMBfOe6Gb1Mn7qUGRQVRxxQYseDARlHlrSWcJUEyneHJTZyNGc7It0QL773o0vHTP0eG1pLQti3pZ4/s400/DaSauce.jpg" /><br /><br />The final touch was a handful of shredded Comté cheese. It was a nice touch, adding some salt and a subtle nutty taste that complements the nuts in the pasta. All in all it worked out. It was super tasty and a real learning experience, but I threw out a lot of dough because I didn't have until 1 am to be making pasta. I will search for the elusive hazelnut flour and report back with new pasta and new photos.</p><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449790639325570258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6kIowcoazWS8XkaBmqiBjqfAUraxvrYzWsQYg3B11SD3cpP6asNTEmERKjBsiZ4xr5FQy6K_B8CcFUFgT87MYIs5syYVTTYalMbawiCMQXoqcOIZTq426ng9hnp9veYlt6wBCYT3VhPu/s400/Finished.jpg" /><br /><br />A slow reentry into the blogging world, but I have another one planned very soon. The next one will focus on the upcoming event benefitting Wine to Water. We've partnered with Barefoot wines to bring you the first event of its kind in Canada. We're changing the format of the event to be a pairing event. If anyone is interested in being a food sponsor for pairings with Pinot Grigio or Zinfandel contact me and I will jump up and down repeatedly shrieking with glee. </div><div> </div><div>And if anyone has any suggestions as to how to make the hazelnut pasta a little more efficient, please leave a comment. My hand is now asleep so I will leave you with that. Thanks again for taking the time to read this! xoxoxoox</div><div>-C. </div>Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com4tag:blogger.com,1999:blog-2306050452816393259.post-20073231063297311132010-01-31T11:05:00.014-05:002010-02-01T14:41:04.210-05:00Mango Showdown<div>Ahh here we are again, the first challenge of 2010. You may remember the <a href="http://cheeseandolive.blogspot.com/2009/10/welcome-to-gun-show-she-says-flexing-or.html">chicken challenge</a> from last year. Well, we're back again with mango challenge, AND we've added another contender. <a href="http://twitter.com/Pepperfire">TINA</a>! from <a href="http://www.pepperfire.ca/index.php?page=home">Brooks Pepperfire</a> / <a href="http://www.peppermaster.com/">Peppermaster</a> and <a href="http://operationayiti.org/">Operation Ayiti</a> and don't forget to head over to <a href="http://snacktimeusa.wordpress.com/">Snack</a> to check out <a href="http://twitter.com/cmarzi84">Caty</a>'s submission.<br /></div><div>So this is Challenge #2 Mango Showdown. 2 dishes for this one, Mango Scallop Ceviche, and Smoky Spicy Mango Sorbet.<br /><br /></div><div>#1 Mango Scallop Ceviche: This summer I was fortunate enough to attend a <a href="http://www.ateliersetsaveurs.com/en/node/354">cooking class in Old Montreal</a> with 4 wonderful friends. One of the dishes we made was a scallop ceviche. A ceviche is a raw fish preparation, but the amount of citrus in the marinade 'cooks' the fish. I've adapted the recipe to be spicier and more tropical (i.e. Mango).<br /><br />Ingredients: </div><div>1 1/2 tbsp finely chopped or grated zest of orange, lemon, and lime. Whatever combination / ratio you prefer. </div><div>3 toes garlic, minced (A Dutch friend of mine once sent me a recipe where he listed the garlic cloves as 'toes' I have loved that ever since) </div><div>The juice of 1 orange, 1 lime, and 1/2 lemon</div><div>8 large sea scallops (not bay scallops) sliced thinly</div><div>a pinch of salt</div><div>1 habanero pepper, minced</div><div>1 1/2 tbsp cilantro, chopped</div><div>the cheeks of an underripe mango. What cheeks means is the broad flat sides of the mango where you can get the most meat. If you want you can take the rest of the mago flesh off the narrow sides, but I found that it was enough just to use the cheeks. The mango needs to be hard enough that it doesn't fall apart or add too much juice to the marinade but ripe enough that it's actually edible. </div><div> </div><br /><div>So, right, the pictures...</div><div>I used a vegetable peeler to remove the zest (the outer coloured area of the peel) from the citrus fruits. However, I guess the skin on the lime was too thin and I trespassed into the pith. You can see in the picture below, the white part. This is bitter and must be removed.<br /></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlH38WXOdO6v7ZQRvzCJpkVN1zx8XUFC6uksC7PQAucS3Vim2ZIMC2_MbccZsIm5fy_W0Vjpf45h5ainRldLDua1OdeHD0iV6ORzPxba3-D-RPQmEWcxpLwPu1YZYP7Pk0fK5FJvfRZLU/s1600-h/Zest.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 284px;" id="BLOGGER_PHOTO_ID_5432948083067094402" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlH38WXOdO6v7ZQRvzCJpkVN1zx8XUFC6uksC7PQAucS3Vim2ZIMC2_MbccZsIm5fy_W0Vjpf45h5ainRldLDua1OdeHD0iV6ORzPxba3-D-RPQmEWcxpLwPu1YZYP7Pk0fK5FJvfRZLU/s400/Zest.JPG" border="0" /></a> </p><br /><p>Here are some nice plump scallops, they shouldn't be mushy or smell like fish at all. </p><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIKoLVHMalaH-zwDDddfwgaeRpwD7f4BVO2c9TGyxJSO7xhyOtXjJzXnM9SjrAriOKOgqtpoLDhX7VPm56J_XNk4u6YHxn9aUX3tX__OI0S42nlBfD5X47hIsbwLKmmZZm-w7LNqYPPbN/s1600-h/Scallops.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5432948077256298626" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIKoLVHMalaH-zwDDddfwgaeRpwD7f4BVO2c9TGyxJSO7xhyOtXjJzXnM9SjrAriOKOgqtpoLDhX7VPm56J_XNk4u6YHxn9aUX3tX__OI0S42nlBfD5X47hIsbwLKmmZZm-w7LNqYPPbN/s400/Scallops.JPG" border="0" /></a> </div><br /><br /><div>And don't forget to tweet while juicing the fruits :)<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Pne-ZPKCcPvGOY9PUOxXzToz7hH3IgDFbGxJWlc9Bpdd-70RIiA9hqrRjKXwwq7MG-SGqER-pO-kNTLhnVj437rb1K-V2_pr8cqVn10VBQjJgfKE1JfYJHJZiPJGPDDCUqhIWq60-dqt/s1600-h/Juice.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 300px; display: block; height: 400px;" id="BLOGGER_PHOTO_ID_5432948073338116674" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Pne-ZPKCcPvGOY9PUOxXzToz7hH3IgDFbGxJWlc9Bpdd-70RIiA9hqrRjKXwwq7MG-SGqER-pO-kNTLhnVj437rb1K-V2_pr8cqVn10VBQjJgfKE1JfYJHJZiPJGPDDCUqhIWq60-dqt/s400/Juice.JPG" border="0" /></a> </div><br /><div><br />All ingredients except for the cilantro and put it in the fridge for a few hours. At least 3. You can see that the scallops have already started to turn whitish, this means that the 'cooking' process is starting.<br /></div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcU2DCH5_Am877oAZwGcbzwwYAWBApENPgJAnlfMLYb0wdZ6znEWAj7IzcG2BJln-fIfGuXc_riJUbsmpFwgsr8AJsAElbzdsbCbmRmES-3VhbQWG_puMCyqXEeH4qN1-4XFUn6V-QZoi/s1600-h/Marinate.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 301px;" id="BLOGGER_PHOTO_ID_5432948063139788114" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcU2DCH5_Am877oAZwGcbzwwYAWBApENPgJAnlfMLYb0wdZ6znEWAj7IzcG2BJln-fIfGuXc_riJUbsmpFwgsr8AJsAElbzdsbCbmRmES-3VhbQWG_puMCyqXEeH4qN1-4XFUn6V-QZoi/s400/Marinate.JPG" border="0" /></a><br /><br />Just before serving, add the cilantro and mix it up. I garnished. Yeah, you know it.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJ0CKi2j2U6lF-Zvh-VU7mStasAKAU4VmAlikm6FYQOPB0yHH9e6j3QH0LU4RENqLZ1E_8SC4jqW2XhiGMlAyTj97CtFaWiqcStClD3gMJPnTLPgEbCxrDYnKIkgpthNM9Zw7KkUoNj3V/s1600-h/Ceviche.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5432946299750156850" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJ0CKi2j2U6lF-Zvh-VU7mStasAKAU4VmAlikm6FYQOPB0yHH9e6j3QH0LU4RENqLZ1E_8SC4jqW2XhiGMlAyTj97CtFaWiqcStClD3gMJPnTLPgEbCxrDYnKIkgpthNM9Zw7KkUoNj3V/s400/Ceviche.JPG" border="0" /></a><br /><br />#2 Smoky Spicy Mango Sorbet: So January is sorbet month, as I may have mentioned. This one is not designed to cool you however. I paired the sweet juicy mango with the smoky spiciness of a VERY hot pepper. The <a href="http://en.wikipedia.org/wiki/Bhut_Jolokia_pepper">Bhut Jolokia</a> (AKA Naga Jolokia) peppers that I bought from <a href="http://www.epicesdecru.com/en/">Épices de Cru</a> were of the smoked variety, and VERY VERY hot. </div><div> </div><br /><div>Ingredients: </div><div>2 ripe mangoes (for some reason I can't help typing Mangies, I like that word better)</div><div>1 dried smoked Bhut Jolokia Pepper. For those of you who might be intimidated by the 'HOTTEST PEPPER' you might want to substitute with a chipotle or even an Ancho Pepper would be nice. </div><div>1/2 cup mango juice</div><div>2 cups simple syrup</div><div>1 1/2 cups of water</div><div>1/2 tsp vanilla</div><br /><div> </div><br /><div>To add to the smokiness, I cut and peeled the mangoes and then placed them in a very hot pan in order to char them. This WILL make a mess of your pan (burnt sugar is eeeeevil). After the fruit is removed I added 1 1/2 cups of water and the dried pepper. This will dislodge some of the material from the bottom of the pan and help to reconstitute the pepper.<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwW7ZC_GUIfYhAyG3BdIZ6XPR5_Gw9CCelGAeDoItW6g-FkGgjhXljP7e9_SuvOlQaSGg5Cc-i1Y-bBgx9_uBak-nzjXwDfGfIdy5tsNvKIqUVw7mJSTXpmYYKTfTEDWpykdr6SSJsXtJ/s1600-h/Char.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5432946290642323346" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwW7ZC_GUIfYhAyG3BdIZ6XPR5_Gw9CCelGAeDoItW6g-FkGgjhXljP7e9_SuvOlQaSGg5Cc-i1Y-bBgx9_uBak-nzjXwDfGfIdy5tsNvKIqUVw7mJSTXpmYYKTfTEDWpykdr6SSJsXtJ/s400/Char.JPG" border="0" /></a><br /><br />To make the simple syrup, just combine a 1:1 ratio of granulated sugar with water and heat until the mixture turns completely clear. Add that to a pot with the chopped charred mangoes (mangies) and the reconstituted pepper (also chopped), and the liquid from the frying pan.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgnska1gsAFYJpSqw9MlwQcm24Izuu0ZJUtVcjJ5-P4wWl6VQTQnpAs1I956pRl3qA8rgFs9DCgrBwBEsuRBJ3htlIrVYchED3-UMI4MIxTUT9MDCQCMyb9Rb1N635rebOnb7iU3FRPsT/s1600-h/In+pot.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5432946279209405842" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgnska1gsAFYJpSqw9MlwQcm24Izuu0ZJUtVcjJ5-P4wWl6VQTQnpAs1I956pRl3qA8rgFs9DCgrBwBEsuRBJ3htlIrVYchED3-UMI4MIxTUT9MDCQCMyb9Rb1N635rebOnb7iU3FRPsT/s400/In+pot.JPG" border="0" /></a><br /><br />Cook over medium heat until the mangoes are mushy and cooked through. Add 1/2 tsp vanilla and blend with an immersion blender or in a conventional blender. Add 2 tsp vodka and pour into a shallow pan. Freeze over night. And as usual, since the vodka is out, make a drink, otherwise it won't freeze, honest!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV84krsBQjcAYRn9Y5VynR239nByflY9ZDWoBU3h2RIMMhWS2TvCsPeuOFvFIex9biNHPlg0Xu7V7M3kwAB-_T7Yy8MaBt3gTrcr27m6NA6VhPLkpFNf3CvuB8LP8kQf0zsFbkXl3bTPE0/s1600-h/blended.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5432946275647965026" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV84krsBQjcAYRn9Y5VynR239nByflY9ZDWoBU3h2RIMMhWS2TvCsPeuOFvFIex9biNHPlg0Xu7V7M3kwAB-_T7Yy8MaBt3gTrcr27m6NA6VhPLkpFNf3CvuB8LP8kQf0zsFbkXl3bTPE0/s400/blended.JPG" border="0" /></a><br /><br />Then shave it with a spoon and put it into small cups to serve. Consider serving it with a piece of cake or buttered scone. This baby's spicy, you're going to need some help.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7Z4vL77QrhroG-rKnXUxALi-cGpcJMvHrwve_2BGlBJ1x3BlNJuIGFqUYzJhY3vv3doiBijAWhhA83LA7qNagml5Ckg7ynsbRdGZzEMpRVs5oatRoziz29at3LcuMjwGALbP-ylua_4n/s1600-h/Mango+Sorbet.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5432946269417354530" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7Z4vL77QrhroG-rKnXUxALi-cGpcJMvHrwve_2BGlBJ1x3BlNJuIGFqUYzJhY3vv3doiBijAWhhA83LA7qNagml5Ckg7ynsbRdGZzEMpRVs5oatRoziz29at3LcuMjwGALbP-ylua_4n/s400/Mango+Sorbet.JPG" border="0" /></a><br /><div><div><div><div><div><br /><div>I can't wait to see what my 2 other challengers have cooked up, and you should too!</div><br /><div>Mangoes are tasty, but one last thing to note, don't cut too close to the seed. The seed is fibrous and you will be flossing for hours if you eat the flesh that's too close to the seed. </div><br /><div>That's all for now kiddies. I will post very soon about the upcoming <a href="http://www.winetowater.org/">Wine to Water</a> event in Montreal (tentatively scheduled for mid-May) sponsored by Barefoot wines. Until then, happy mangoes and thanks for visiting the cheeseandolive national zoo! </div><br /><div>xoxo -Candace</div></div></div></div></div></div></div></div></div></div></div></div></div>Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com7tag:blogger.com,1999:blog-2306050452816393259.post-3255508283648764202010-01-18T22:21:00.010-05:002010-01-19T14:08:05.639-05:00Sore Bays<div>I’ve been thinking a lot about sorbets, sorbets and non-traditional ingredients. In this post, I’ve done three. 2 were a success, one was a sad, perfumey mess. Rosewater is a harsh mistress my friends; tread lightly along that path. So January is sorbet month at the SnookRoussel Ranch. I’ve really enjoyed playing with it because you can experiment to your heart’s content. And if there’s a misstep, it doesn’t feel like such a big deal. My first stumbling block I was faced with was my lack of ice cream maker. You would think that you could just stick it in the freezer and presto, frozen right? Well, yes, it’s frozen, but you could also kill a man with it. The goal is something softer that you can then turn into an edible treat. The solution? Vodka. 2 tsps of vodka in a pan of sorbet prevents it freezing to a diamond-like consistency. It stays a little soft and you can easily shave it with a spoon. I WOULD like to know if there was an alternative to vodka, or spirits of any kind. While MY veins run with pure wine, I can understand if someone wouldn’t want to feed their child a spiked sorbet, even if it is only 2 tsp for the whole thing. Does anyone know of anything else one could use in the absence of an ice cream maker?<br /><br />Well anyways, the three flavours of sorbet that I made were:<br />1) Grapefruit Basil<br />2) Pear Vanilla Rosemary<br />3) Blooming Tea and Rosewater (fail)<br /><br />The beginning of all sweet sorbets should be a simple syrup. The recipe for that is simple, as the name suggests. Combine a 1:1 ratio of water to granulated sugar, and heat until the sugar is completely dissolved and the syrup is clear. Let it cool.<br /><br />For the grapefruit basil sorbet, I used 2 cups of simple syrup, 2 cups of fresh squeezed pink grapefruit juice, and some nice wide strips of grapefruit zest. I heated it until it was boiling just a little bit and then shut off the heat and threw a handful of basil leaves in there to steep. About a 1/4 of a cup, maybe a bit less.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QbGc2j06nu1-wnDmNXta_Hj2r0HCkwk7-X5f_S2bfMHNqpbA-EZ9tMQOAjAZX8UH0ACsclxHzXc2_pvweQgevHocUFeRgL37vFxh8HV567EpTIlZEq0LTD1gUXub0L_QarWdMmK3nnTX/s400/GF_basil_steeping2.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QbGc2j06nu1-wnDmNXta_Hj2r0HCkwk7-X5f_S2bfMHNqpbA-EZ9tMQOAjAZX8UH0ACsclxHzXc2_pvweQgevHocUFeRgL37vFxh8HV567EpTIlZEq0LTD1gUXub0L_QarWdMmK3nnTX/s400/GF_basil_steeping2.JPG" border="0" /></a><br /><br />It then gets strained and poured into a shallow pan. This is the point where you add the 2 tsp of vodka. This is also the point where you make yourself a drink, you know, since the bottle is out already.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLqZLK7Iuy00Qx7DQDTuuQpOnvlVuGe_JaxhLrecJXVoLHdW4_Ci19vuHCrFCWil-aVBNmMkup4vwWG3gzSDa2LN7ry8N9lLvWLOoIsUAWvun6Nq1Zt0KJeZvWkYYY2U9oenWcduE5KGi/s400/GF_basil_pan2.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLqZLK7Iuy00Qx7DQDTuuQpOnvlVuGe_JaxhLrecJXVoLHdW4_Ci19vuHCrFCWil-aVBNmMkup4vwWG3gzSDa2LN7ry8N9lLvWLOoIsUAWvun6Nq1Zt0KJeZvWkYYY2U9oenWcduE5KGi/s400/GF_basil_pan2.JPG" border="0" /></a><br /><br />Wait overnight or many hours and you can shave it with a spoon into a bowl very easily, due to the vodka. Serve as a light dessert :)<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJs1DyK_YJswC1_h7rAwVejWKoNYkrXFeoMRtVxINQyQgFIhQLtE8JeKWSa0Xje36pWhHQ4I5OGlPKhFr7HrEcJSyWNM1rgQ4zN7FrOyBInJCFH9Jn0FLkyLu3aZAn8pv3UcnKjQt9NQdY/s400/Grapefruit_sorbet.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJs1DyK_YJswC1_h7rAwVejWKoNYkrXFeoMRtVxINQyQgFIhQLtE8JeKWSa0Xje36pWhHQ4I5OGlPKhFr7HrEcJSyWNM1rgQ4zN7FrOyBInJCFH9Jn0FLkyLu3aZAn8pv3UcnKjQt9NQdY/s400/Grapefruit_sorbet.JPG" border="0" /></a><br /><br />Sorbet #2 Pear Rosemary Vanilla. I started out with the same 2 cups simple syrup. Then cooked 3 VERY RIPE pears and their juices in the simple syrup until they were mashably soft, the time really depends on how ripe your pears were to start out with. In retrospect, I would have added about 1 cup of pear nectar / juice because I found it too light on pear flavour. Then turn the heat down to low and add about 1 tsp dried rosemary (or more if you want) and the seeds of 1/2 a vanilla bean, or vanilla extract.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QyDRaJQh_dl6TSsDcdZAyrcaY-QAicA3xV2ShKyp_5UKFzEGUnxhacJUly__xhicJdYP-HCyo20KvkpdpcIgJ_LEgxTRLl1aq0kSKgALcUDVCGS142p_mMg05f1V2RaEh_rh1B-zJOjZ/s400/pears%20cooking2.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QyDRaJQh_dl6TSsDcdZAyrcaY-QAicA3xV2ShKyp_5UKFzEGUnxhacJUly__xhicJdYP-HCyo20KvkpdpcIgJ_LEgxTRLl1aq0kSKgALcUDVCGS142p_mMg05f1V2RaEh_rh1B-zJOjZ/s400/pears%20cooking2.JPG" border="0" /></a><br /><br />The next part gets a little messy, and I suppose you can use the same method for any flavour that has real fruit pieces in it. Our mesh strainer was being used so I used cheese cloth (available at supermarkets). After draining the liquid out into a shallow pan, I put the pear pulp into a little cheese cloth sack and twisted it tighter and tighter to extract the liquid from the pulp. I suspect that pushing the pears through a mesh strainer with the back of a spoon would have been easier, but then I wouldn't have been able to share this slightly gross photo with you.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNpmdxWcXVUwZ51SdBsmkftOCC7hT7_I64qJN5ba5v772Xxm0Nf6Ct6SbjJoB8G5zknkBZ2Csz3_Ug25FYOpqobwT5Ruem85OUxx2gziE6zpH5BDAIvR7ohteMy2B7tSjP0qXqrRK4Lqq/s400/sqweesh.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNpmdxWcXVUwZ51SdBsmkftOCC7hT7_I64qJN5ba5v772Xxm0Nf6Ct6SbjJoB8G5zknkBZ2Csz3_Ug25FYOpqobwT5Ruem85OUxx2gziE6zpH5BDAIvR7ohteMy2B7tSjP0qXqrRK4Lqq/s400/sqweesh.JPG" border="0" /></a><br />Again, it all goes into a shallow pan with 2 tsp of vodka. And have another drink at this point.<br />It won't work unless you do...<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXZ8F88wF1P9D7awzbOEMsb_82SL5-88vYLVOUrz8VAJJOa9DMYMVUXO1FP5wriGIQLctTC17cpPXzDAmncDB6TNy2c8isKMWDI6lSAdfLw6XpErQpRMxdMt_6bx3JopFekVHusHYmnSh/s400/Poured_pear.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiXZ8F88wF1P9D7awzbOEMsb_82SL5-88vYLVOUrz8VAJJOa9DMYMVUXO1FP5wriGIQLctTC17cpPXzDAmncDB6TNy2c8isKMWDI6lSAdfLw6XpErQpRMxdMt_6bx3JopFekVHusHYmnSh/s400/Poured_pear.JPG" border="0" /></a><br /><br />And overnight, PRESTO! Sorbet.<br />I love the little black seeds that you get from using the real vanilla bean.<br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxh-jeXN7fDTHjPsPH-li733fFGZQ_SrOll3kPCXSl_hKAVK498jlyHDzXf5Hw69OfdXgIvTxQer2sI1P9a9fz4iifWFXDkleSfKbj0mq8eVjzd5eulZnTxiwRXd3eq0syrvHwagba8_z-/"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxh-jeXN7fDTHjPsPH-li733fFGZQ_SrOll3kPCXSl_hKAVK498jlyHDzXf5Hw69OfdXgIvTxQer2sI1P9a9fz4iifWFXDkleSfKbj0mq8eVjzd5eulZnTxiwRXd3eq0syrvHwagba8_z-/s400/Pear%20Vanilla.JPG" border="0" /></a><br /><br />Ugh, and Sorbet #3<br />Do I have to? ehhh okay. I thought this would be a great idea, it would be flowery and comforting. But it turned out to be a mouthful of bitter perfume. Blooming tea (don't know what flavour) and rosewater sorbet. It started with the same 2 cups simple syrup, 2 balls of blooming tea steeped in 1 1/2 cups of water, 1 tbsp of rosewater... why am I writing this? It was terrible, no one wants the recipe... well after I realized it was terrible and all hell broke loose and I started adding vanilla extract and lemon juice, but nothing could save it. However it started out with a very pretty picture of the blooming tea. Incidentally, this was quite a difficult picture to take... when you have the perfect sunbeam on the floor and 2 cats.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMXPxFx7YThIkwckb2LcsHpHHgRw_-tReabLEFKx9AMV41dOgo3w8B8itzXpaNkL3R-_rb-MwHOYNAIE0sMj_b0yc7jBz-TokxHm2nI5dbpJkaZMhCeaNH5dPAcjXJaEFhVHZ56j5Os87/s400/blooming%20tea2.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMXPxFx7YThIkwckb2LcsHpHHgRw_-tReabLEFKx9AMV41dOgo3w8B8itzXpaNkL3R-_rb-MwHOYNAIE0sMj_b0yc7jBz-TokxHm2nI5dbpJkaZMhCeaNH5dPAcjXJaEFhVHZ56j5Os87/s400/blooming%20tea2.JPG" border="0" /></a><br /><br />Don't be fooled by my prompting, this was AFTER they had already had their way with the tea and I had to chase it across the floor three times. Oh and make sure you listen to it with the audio, apparently the music from the TV ties it all together... especially at the end heh heh heh (flush)<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwAS5eFax33ILnzGeDTihNH623sp4J2qAoQH4GEiBE1unWAG3NfzBiP3sAPHuTEe_iG6c7HsyoMzDY9UcYAPg' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br /><br />At this point I still thought that the sorbet would be a success, it was so pretty and then I forgot about the tea. This is where the bitter comes in. The other failing was WAY too much rosewater, as I may have mentioned before.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyw83w76n3cZXwjurP1Vuk9IIoGgdstj1BXGg1L83z0EqZrkxBvGHWcfOIHUny5-6zyJTquXplikJwNM9JecDUTu85FwVhyphenhyphen2jZ2RwXymj8QeHppAZnyPtE6QRa4u5FFfFRVZJ62Pd-5BH/s800/tea_rosewater_steeping.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyw83w76n3cZXwjurP1Vuk9IIoGgdstj1BXGg1L83z0EqZrkxBvGHWcfOIHUny5-6zyJTquXplikJwNM9JecDUTu85FwVhyphenhyphen2jZ2RwXymj8QeHppAZnyPtE6QRa4u5FFfFRVZJ62Pd-5BH/s800/tea_rosewater_steeping.JPG" border="0" /></a><br />And then to add insult to injury, I thought that adding gin as the antifreeze alcohol would go well with the combination. Yeah, it didn't.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVMPcALmtX16Pp3DY63ZlIbjQvgWrVDi7oK7d8VKv0kE7GjVztPBkVo7WY7zJNoU8vyui-3Ohss0aD7VTYMgsUZgowDvbnc2uHFZhuG3Rp29u1QLAYYx8O21w9f_KdVdrP_R6BDEJ2JgQ/s800/tea_rosewater_pan.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVMPcALmtX16Pp3DY63ZlIbjQvgWrVDi7oK7d8VKv0kE7GjVztPBkVo7WY7zJNoU8vyui-3Ohss0aD7VTYMgsUZgowDvbnc2uHFZhuG3Rp29u1QLAYYx8O21w9f_KdVdrP_R6BDEJ2JgQ/s800/tea_rosewater_pan.JPG" border="0" /></a><br />So I put it in the freezer anyways, and it was actually really pretty with lovely ice shapes. But by this point I knew it would not actually TASTE good.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgderYClUZ0rl0IbBzmd5zc0uAP0ate8BSx5ZAwr13W-FPX1zCwSTIH9zXjfP-oKCgH_7SH053pucvQwgC1GcY-h_2AXiuZC3UhZtRK14VVoNa6PzXMKouRdnR5PUuJjmLsvaEBPRFEQX6e/s800/RandT_Frozen.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 277px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgderYClUZ0rl0IbBzmd5zc0uAP0ate8BSx5ZAwr13W-FPX1zCwSTIH9zXjfP-oKCgH_7SH053pucvQwgC1GcY-h_2AXiuZC3UhZtRK14VVoNa6PzXMKouRdnR5PUuJjmLsvaEBPRFEQX6e/s800/RandT_Frozen.JPG" border="0" /></a><br /><br />Here is a picture of the scraping. I thought it might be helpful for the other more succesful sorbet attempts if I showed the scraping. It works very quickly and with not a lot of elbow grease.<br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0Hez9sw4CmaCv1zPwk0Az4MMCfS_jJFoR8yDjVn72tMsW7gs93lJdipDFY_NGNURMlShoJvbzq3E5_6FALLb4t8ZFSazC16edXBrnFgXHdZasUPKgNcyv2ilnDmcDY3ANw7AEOd3Trde/s800/Scraping_RandT.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0Hez9sw4CmaCv1zPwk0Az4MMCfS_jJFoR8yDjVn72tMsW7gs93lJdipDFY_NGNURMlShoJvbzq3E5_6FALLb4t8ZFSazC16edXBrnFgXHdZasUPKgNcyv2ilnDmcDY3ANw7AEOd3Trde/s800/Scraping_RandT.JPG" border="0" /></a><br /><br />And the final product. Kyle says that it's not that bad, as a garnish or in small quantities it is okay. But I think it's horrid and so I photoshopped the background in this picture to be all dark so that it looks a little sinister.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SsqzpH1ztL4qV1JF9z8k2w6B9NOSOjPuaIHkMxrQhm60-ng59JFFjv57E1As_prg-gZOH97RvLooi-rBteY1PviXgkBNgUVo9m9PzY_mU6uSpNm67gf5cHud1vIr52gny9T0s_SApzq0/s800/RandT_finished%20copy.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SsqzpH1ztL4qV1JF9z8k2w6B9NOSOjPuaIHkMxrQhm60-ng59JFFjv57E1As_prg-gZOH97RvLooi-rBteY1PviXgkBNgUVo9m9PzY_mU6uSpNm67gf5cHud1vIr52gny9T0s_SApzq0/s800/RandT_finished%20copy.jpg" border="0" /></a> </div></div></div></div></div></div></div></div></div></div></div><br />So the moral of the story is, sorbets are easy and fast to prepare (even though they take a while to freeze) but just be careful with the intensity of your flavours. You need to 'over flavour' a little bit to counteract the effects of the cold, but don't go overboard. If it's offensive before you freeze it, it will be offensive after you freeze it. And if anyone knows of an anti-freeze solution that doesn't involve alcohol, please let me know. Oh! And share your sorbets if you make any, I'd be interested to hear what people have tried or made.<br /><br />On the Wine to Water Montreal Event newsfront, we have a wine sponsor!!!! Barefoot Wines will be sponsoring half the wine for the event!!! It's alive and well and we're well on our way to making it happen, so stay tuned for more developments.<br /><br />Another reason to stay tuned is that <a href="http://twitter.com/CMarzi84">Caty Marzi </a>of <a href="http://snacktimeusa.wordpress.com/">Snack</a> & I will be having another blog challenge at the end of the month, AND we have recruited <a href="http://twitter.com/Pepperfire">Tina Brooks</a> of <a href="http://www.peppermaster.com/">Brooks Pepperfire Foods</a> as our 3rd challenge member. VERY exciting! It is the Mango Challenge. Thanks again<br />xoxox<br />-CandaceCandacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com5tag:blogger.com,1999:blog-2306050452816393259.post-12755051480086101962009-12-23T10:05:00.019-05:002009-12-23T17:27:04.445-05:00Still an animal, but not quite as bovine, porcine, or avianCome to think of it, isn’t that the flu we’re missing: The Bovine Flu? Wouldn’t that round it out nicely?<br />Anyways, I had mentioned that we were trying to eat less meat and be healthier, in response to that, a very dear friend of mine gave me a vegan cookbook The Conscious Cook by Tal Ronnen. I’ve already mined the book for tofu/ricotta/artichoke ravioli and am really looking forward to trying something with cashew cream, it has given me many happy ideas.<br />However this entry is not meatless, nor is it even kosher. It involves the lowly shrimp.<br />Kyle and I like to call it Shrimp Konkani, but we have no idea if it is in any way authentic to the Konkani culture of western India. It is essentially spicy cardamom shrimp with onions in coconut milk. We served it on jasmine rice with a green papaya salad. The way I learned to make the papaya salad was VERY spicy (I have since seen it otherwise, but to me it will always be a scorching salad) but because the shrimp is so spicy, I have done it here without any peppers. Feel free to add if you are a die hard chile-head.<br /><br />Green papayas are relatively easy to find in Asian markets, they are white fleshed with white and black seeds. This is in contrast to the traditional sweeter, softer papaya with pink-orange flesh and all black seeds. Those should not be used here. If you can’t find a green papaya, you might be able to substitute a cucumber.<br /><br />Green Papaya Salad<br />1/2 a green papaya (seeded, peeled, shredded)<br />4 cloves of garlic<br />juice of 3 limes<br />1 tbsp fish sauce -- can be substituted with soy sauce for vegetarians, but the colour will change.<br /><br />Shrimp Konkani<br />750g shrimp (peeled and de-veined)<br />2 small - medium yellow onions; ground to a paste<br />2 small - medium yellow onions; sliced thinly<br />2 tbsp chilli paste (Sambal Olek)<br />3 Bay Leaves<br />1 can coconut milk<br />3 -7 green cardamom pods (depending on how much you like the flavour)<br />Salt to taste<br />Oil for frying<br /><br />This, my friends is a green papaya. I find using a grapefruit spoon to get the seeds out works really well, but a regular spoon or a melon baller will work just as well. Just do it inside of a plastic bag because those little seeds fly everywhere, and if you have a playful animal they will delight in batting them around, and the next thing you know, you'll find one in your bed or shoe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyNGzLOpsU13jqxWw02h_0HTxVruMAQv79nAQXg487uKu-yD3F9WhFc4bo0XOlpKvw4OW2i8qmWk7uxkcf0hFs_mlGPgJuHKrjdvlnn8WZI6VEKEgaYwTdiyMXY1dsfuieOpO7F6hzZtN/s800/papaya.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyNGzLOpsU13jqxWw02h_0HTxVruMAQv79nAQXg487uKu-yD3F9WhFc4bo0XOlpKvw4OW2i8qmWk7uxkcf0hFs_mlGPgJuHKrjdvlnn8WZI6VEKEgaYwTdiyMXY1dsfuieOpO7F6hzZtN/s800/papaya.JPG" alt="" border="0" /></a><br />After peeling and cutting the papaya into chunks, I put it in the food processor with the grating blade, but you can also do it on a regular grater. If you are substituting with cucumber, I think grating with a box grater is best, the food processor might turn it to mush. After that, 4 finely chopped pieces of garlic are added.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3VmbBh4tiwimHnKvsAqw05aWbaPkvNvX8cn4Hds-xAR_4QWbA4UDbSur5lwgSrnuox6UZCIVqKmL_frizRBd2S5R4inF6PlvYDAhsDVs4WuDm78A6A_lGWPgGul9XUCzbMRzHRkfsR_w/s1024/Salad.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3VmbBh4tiwimHnKvsAqw05aWbaPkvNvX8cn4Hds-xAR_4QWbA4UDbSur5lwgSrnuox6UZCIVqKmL_frizRBd2S5R4inF6PlvYDAhsDVs4WuDm78A6A_lGWPgGul9XUCzbMRzHRkfsR_w/s1024/Salad.JPG" alt="" border="0" /></a><br /><br />The juice of 3 limes. (duh) Obvious picture I know, but they were so green, that I had to include it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOQ4mDOFmsoNlMDbOmcsc-r0qugxlx2HwRKqpzM-FBwVWJ64k0P7ppsAlr5KuXABIAUtDiA9Qszn0jyIATTb2XXGluUSn9xchll3ITf_RZhlo2te_8KxxhiN9hGCkMoC7n68GXfZV9Dq4/s1024/Limes.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOQ4mDOFmsoNlMDbOmcsc-r0qugxlx2HwRKqpzM-FBwVWJ64k0P7ppsAlr5KuXABIAUtDiA9Qszn0jyIATTb2XXGluUSn9xchll3ITf_RZhlo2te_8KxxhiN9hGCkMoC7n68GXfZV9Dq4/s1024/Limes.JPG" alt="" border="0" /></a><br /><br />And the fish sauce -- I try not to think about what this stuff actually is. It seems like it should make you sick, but it doesn't and it's invaluable stuff. So you mix everything together and put it in the fridge for about an hour for the flavours to blend and also it's really good when it's nice and cold!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzL22xgo116KIHf598HYbOYIUd1Ol7xExDwVOitK02HZmRH5QZX3Ar4CcRQNFnUUPPM6gf1ryXH-HV9vWznx-C4ravu-zsooiRrHIcgTKWY9wCZ693yi59BQkEcCrIP9wX4H6udvyG2JQ/s800/fish%20sauce.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzL22xgo116KIHf598HYbOYIUd1Ol7xExDwVOitK02HZmRH5QZX3Ar4CcRQNFnUUPPM6gf1ryXH-HV9vWznx-C4ravu-zsooiRrHIcgTKWY9wCZ693yi59BQkEcCrIP9wX4H6udvyG2JQ/s800/fish%20sauce.JPG" alt="" border="0" /></a><br /><br />On to the shreemp. First, as you can see, I started with an onion the size of my head. I split it in half and sliced one half thinly, and the other I put in the food processor and grated it. You can grate it on a regular box grater too, but make sure you have goggles and/or waterproof mascara.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAp9OpO07IGfhgTO3FSU2jcafvV93Yj4KnVJDJNl4AFKvCsBXPsCsEuZPKxrwugqO7YA3pVsRIGstVQ6l05mRNKNScUv7m8gqUcKMkckSKjRbWaQGwMGYIxkUNqguTL3ERjNC7ub13_9m/s1024/Me_crop.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAp9OpO07IGfhgTO3FSU2jcafvV93Yj4KnVJDJNl4AFKvCsBXPsCsEuZPKxrwugqO7YA3pVsRIGstVQ6l05mRNKNScUv7m8gqUcKMkckSKjRbWaQGwMGYIxkUNqguTL3ERjNC7ub13_9m/s1024/Me_crop.jpg" alt="" border="0" /></a><br />Then I heat some oil in my giant wok and threw the spices in, they should fry for 30 seconds to 1 minute. Until they turn a little brown.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMaskv5NESX_9BA2GTYao_bUo_IAk3QaTUvX1CssodeIbM4UkL8bGxDX2_hQ3PTfi-xyM6UWByQp7Qi-LHenub1__8MH4gv0J36L1Yo03oPFp-cX2TtpoxUqrqv3y2tN2dk1hL4fr04Yi/s1024/Spices.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMaskv5NESX_9BA2GTYao_bUo_IAk3QaTUvX1CssodeIbM4UkL8bGxDX2_hQ3PTfi-xyM6UWByQp7Qi-LHenub1__8MH4gv0J36L1Yo03oPFp-cX2TtpoxUqrqv3y2tN2dk1hL4fr04Yi/s1024/Spices.JPG" alt="" border="0" /></a><br /><br />Then the sliced onions. Fry until browned. After that, the grated onions are tossed in along with the chili paste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pXCN9jF7uQxYHm_hLWKO5LQv28gFda9TiYsQloyFoxgWDVcKUWqn4F__0Mx83rtaLUsXNJZqmNzZmo6rmNjfVMG5Mobp1aLh4SyxDaoTVAtjzRrGyFCaRP2DQxBvmgR-_fOW43WkN2Uv/s1024/Onions%20and%20stuff.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pXCN9jF7uQxYHm_hLWKO5LQv28gFda9TiYsQloyFoxgWDVcKUWqn4F__0Mx83rtaLUsXNJZqmNzZmo6rmNjfVMG5Mobp1aLh4SyxDaoTVAtjzRrGyFCaRP2DQxBvmgR-_fOW43WkN2Uv/s1024/Onions%20and%20stuff.JPG" alt="" border="0" /></a><br /><br />Then the coconut milk, at this point, there's a very strong possibility that your 'masala' could be violently orange/salmon colour. This all depends on how much Sambal Olek you use. Simmer for about 10 minutes until thickened.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaXjiWJrxdOvgMqLt3k0AqEGLBjYLQAX9i0uR78k2Nz41IpBlP5pHOH14QEFxSXeITQ-kMha6TZbJo-qhyphenhyphenPGd7UTHzLbt1cEp-OS5SatDb1qF2oJ2Y7YVgYfU15qLJBxR0mxhpGIOIqBb/s1024/in%20da%20wok.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbaXjiWJrxdOvgMqLt3k0AqEGLBjYLQAX9i0uR78k2Nz41IpBlP5pHOH14QEFxSXeITQ-kMha6TZbJo-qhyphenhyphenPGd7UTHzLbt1cEp-OS5SatDb1qF2oJ2Y7YVgYfU15qLJBxR0mxhpGIOIqBb/s1024/in%20da%20wok.JPG" alt="" border="0" /></a><br /><br />And then you add the shreemps. I just realized that this is kind of a gross picture.<br />ew.<br />Anyways, sautee them until just pink. Salt and pepper to taste and...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Sumk93pf2U52gUtBCJxf9JpErrLJslmyBsOGRln8DO-K-QCkp0NnCootDPA-s4St84y-6GNOGjjJOlDUJjfvejR5v2xjA45AB5Xf8pX_UO9hdD60jktWSlBehr8MvVHvB_xeBEJAx895/s1024/Shreemp.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Sumk93pf2U52gUtBCJxf9JpErrLJslmyBsOGRln8DO-K-QCkp0NnCootDPA-s4St84y-6GNOGjjJOlDUJjfvejR5v2xjA45AB5Xf8pX_UO9hdD60jktWSlBehr8MvVHvB_xeBEJAx895/s1024/Shreemp.JPG" alt="" border="0" /></a><br /><br />Serve.<br />(and eat)<br />(with rice)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqptz4S0ColN2eymOSMJSLELBFxDsKszBkcCCMCcPkNa0NsHfpyPip8x2HZB77Zmox9Kz1UPBRY_W3Dd71iIUSgCbbFbGwyQkVVG0QddjmMUAtBSx6U8-IiY_scc7D0MozMmRAJY6XO2xn/s1024/Final%20prod2GOOD.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqptz4S0ColN2eymOSMJSLELBFxDsKszBkcCCMCcPkNa0NsHfpyPip8x2HZB77Zmox9Kz1UPBRY_W3Dd71iIUSgCbbFbGwyQkVVG0QddjmMUAtBSx6U8-IiY_scc7D0MozMmRAJY6XO2xn/s1024/Final%20prod2GOOD.jpg" alt="" border="0" /></a><br /><br />So that was the first step in my transition towards a less red meat focused blog. To be fair, the shrimp isn’t that healthy with all that coconut milk, but it’s a step in the right direction. Besides, these recipes aren’t really meant to be your regular Tuesday night meals, for us they are our weekend treats.<br />There’s just one other thing that I’d like to mention here. A few of you may have heard of Doc Hendley, he was featured recently on CNN’s Heroes awards. He was one of the top 10 heroes of the year. Although he didn’t come in as number one, he did get the attention of this person (me). Doc runs an organization called Wine to Water, you can read all about it on their <a href="http://www.winetowater.org/">site</a>. He started out as a bartender and today helps to bring clean water to all parts of the world. Recently I wrote to them to see how I could host a Wine to Water event. A very helpful and friendly Emily Whitworth wrote me back with a bunch of great information. So although it is in its embryonic stages, I will be hosting one of these events in the coming months. It is a wine tasting event where all proceeds go to Wine to Water, the best part about it is that even $100 raised buys one Bio Sand Filter that can bring clean water to a Ugandan family. At this point, my search starts with a location to host this event. Until I have that, it is still just an idea. Any suggestions? My house is just too dang small and the cats might get scared, or drunk (dirty bastards).<br /><br />I’m really excited about the W2W event so if it piques anyone else’s interest or if anyone who has recently put something like this together (ahem… cupcake camp montreal) has any tips or ideas, please contact me, or post here, this is the first time I do anything like this…<br />Thanks for flying Air CheeseandOlive xoxoxo<br />-CandaceCandacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com1tag:blogger.com,1999:blog-2306050452816393259.post-66921710290983883002009-11-30T21:34:00.008-05:002009-12-01T23:00:36.406-05:00Not Porchetta<div>Hello again! First off, I would like to thank all the people involved in Cupcake Camp Montreal. It was so much fun and it looks like it was really really successful: 700 cupcake nibblers and $8000 raised for <a href="http://www.kidshelpphone.ca/">Kids Help Phone</a>. For those of you who don’t already know about it, <a href="http://cupcakecampmtl.org/">Cupcake Camp Montreal</a> took place on November 22, 2009 at <a href="http://bitoque.ca/">Bitoque</a> in Montreal. Amateurs (me!) and professionals donated cupcakes en masse. To gain entry to the event there was a suggested donation of $10 that got you 3 cupcakes and a coffee. All proceeds went to the Kids Help Phone. Go to their <a href="http://cupcakecampmtl.org/">website</a> and their <a href="http://www.flickr.com/groups/cupcakecampmtl/pool">Flickr album</a> to find out more about the winners of the competitions and the judges (The Youppie cupcake was phenomenal!)<br />It was a fantastic way to spend a Sunday.<br /><br /><br />This was my cupcake, not too popular I don't think but I tried... <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410483410568366738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nFtkazyenFta7UuRKvIbb2tD7jcyGbAtV15xTEe0GQy-PypQ3-HjIUvWPCb4JAdBiHWSsEguNaKLhRLsC7MXtuXC0jC46j1ZJaeAH0IHjTkrY23-O15IhaeFF3Vh4rpDt4VEvafuCJ7p/s400/Pound+cakes.jpg" /><br /><br />and these are the ones we picked to eat (yum yum yum)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwITg3hI4wxzOWnGgNJfmAdS1NF5UGtoNI_MC3zW0mLMKWGYXFe_ZL7Mc3NV9nWawvnse-DvU_im3a-WBCLDBRLbd4GFoqbYmTvLF1CF5kAfIIjjBDjmAAhlQ8gRKrRMCJEwrmLVlneSx/s1600/My+Haul.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410094807977350242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwITg3hI4wxzOWnGgNJfmAdS1NF5UGtoNI_MC3zW0mLMKWGYXFe_ZL7Mc3NV9nWawvnse-DvU_im3a-WBCLDBRLbd4GFoqbYmTvLF1CF5kAfIIjjBDjmAAhlQ8gRKrRMCJEwrmLVlneSx/s400/My+Haul.jpg" /></a><br />I’ve been wanting to do some sort of ‘mock <a href="http://en.wikipedia.org/wiki/Porchetta">porchetta</a>’ for a while, however I don’t have a piglet with all of his bones removed (a ‘pig cape’, as I’ve heard it described). But I did have a center rib loin roast. I figured I could make a vague approximation of the porcine treat. When it came to actually assembling it and cooking it, I was woefully short on time so let’s just toss the whole idea of it resembling a porchetta out the window. Basically it was pig, and it was rolled, and that’s where the similarities end. We made the rolled roast with Risotto-style orzo in parmesan broth and caramelized onions, porcini butter sautéed asparagus, and the roasting vegetables.<br />Recently I was told that my recipes are a little hard to follow since they’re more in story format than in regular recipe format. So I will try to remedy that by listing the ingredients like a real grown-up recipe (Thanks <a href="http://twitter.com/metricjulie">Julie</a> for the constructive suggestions! Always looking to improve. p.s. check out her blog at <a href="http://www.metricjulie.com/">http://www.metricjulie.com/</a>)<br /><br />1, 2-3 lb Center rib loin roast (Pork)<br />¼ - ½ cup coarse salt (not fine, the coarser the better, that way it doesn’t dissolve as it draws out the moisture in the meat)<br /><br />1 bulb fennel (fronds trimmed and base removed 1/3 of bulb is needed for this stage)<br />1 tbsp capers<br />¼ cup or 1 small bunch flat leaf parsley<br />1 anchovy (optional)<br />1 sprig rosemary (1 tbsp fresh or ½ tbsp dry)<br />4 cloves of garlic<br />½ tsp ground sage (or 1 tsp fresh chopped sage)<br />¼ cup white wine (preferably one with a strong flavour)<br />1 tsp chopped or grated lemon zest<br />Salt and pepper (not much salt is needed as the meat will be salted)<br /><br />Additional Materials:<br />Aluminum foil<br />Kitchen twine (natural fibers like cotton) 5 -6 lengths pre-cut, you don’t want to be messing around trying to find scissors with your hands covered in pork.<br /><br />I also used<br />2 carrots chopped into chunks<br />2/3 of the fennel bulb sliced to ¼” thickness<br />2 shallots, peeled and quartered<br />A light dusting of onion powder, salt, and pepper<br />3 tbsp oil (canola or vegetable)<br /><br />First I placed the meat in a small tightly fitting dish and covered on all sides with the coarse salt. It only needs to be in the refrigerator for a few hours like this. Overnight will yield a really salty meat. After 2-4 hours remove and rinse thoroughly.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrNnRLvKrE91N-Sm9zxAUZhaFdTbrvpxnrzLp-UPXpvhOWkvjxD0S3KedYjlmF3PxVlIchTX_cAox5qGIiJ3BajqGogkU7mR5zCIT1A9kB4tEeq35CnHyBu2MjconvI3GDh0AFRIq7Dry/s1600/Salted+Pork+mini.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410094797916424338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrNnRLvKrE91N-Sm9zxAUZhaFdTbrvpxnrzLp-UPXpvhOWkvjxD0S3KedYjlmF3PxVlIchTX_cAox5qGIiJ3BajqGogkU7mR5zCIT1A9kB4tEeq35CnHyBu2MjconvI3GDh0AFRIq7Dry/s400/Salted+Pork+mini.jpg" /></a><br /><br /><br /><br />Then take a long chef’s knife or boning knife and start cutting into the side of the meat at about 1 – 1 ½” thickness. Don’t cut all the way through. When you reach 1 – 1 ½” from the edge, open the meat up like a book and cut into the thicker flap so that it is also 1 – 1 ½” thick. Basically we are making a jelly roll out of our meat. I think this site might describe it better, if you don’t understand my horrendous description. <a href="http://www.youtube.com/watch?v=2eCpL6cj7Rw">http://www.youtube.com/watch?v=2eCpL6cj7Rw</a><br /><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVQVgMCw2Yzt-esW1oRWsK3IyfPX0bgzTVgqh1Xpwm4I9DtNQ5hBG4ABm4-Pm0fx_4aKwv6l8vHyhzkSBxE7nzATENF6eclzifqxJuJNnuQDHcLJmkKSOE69m_ZP-ZAZajgrCsZ_708Zp/s1600/Butchering2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410094790430082322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVQVgMCw2Yzt-esW1oRWsK3IyfPX0bgzTVgqh1Xpwm4I9DtNQ5hBG4ABm4-Pm0fx_4aKwv6l8vHyhzkSBxE7nzATENF6eclzifqxJuJNnuQDHcLJmkKSOE69m_ZP-ZAZajgrCsZ_708Zp/s400/Butchering2.JPG" /></a><br /></div><br /><br /><div><br />Preheat the oven to 450°F. Then, take 1/3 of the fennel bulb, the capers, parsley, sage, rosemary, anchovy and lemon zest and put in a small food processor. Chop or grind until it forms a rough, chunky paste. Then add the white wine and whizz it a little longer. Season if necessary. Make sure you line your working surface with tin foil because it will juice all over the place. And YOU WANT TO SAVE THOSE JUICES! Spread the filling over the inside of the meat and roll up the meat as tight as possible. It will be smaller in width than the original piece of meat. Tie it up tightly with the string and put into roasting pan. The green juices that have spilled into the foil can be poured onto the meat. If you’re using roasting vegetables put them in the pan and dust with salt, pepper, and onion powder then pour some oil (2-3 tbsp canola or veg, not motor oil) over everything.<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0egzGPBytRhkSMe2ITYVTKyGs4mzj7NH8sauyCQgu0Zm8VbK5og0ksk4WCzCoVKP6bopfB8YWhZPVD4-x8jJg-RtRkuQYBs_vDbQ0LHGSBRRNhvDk28fnIY6conoJ_aqGbjEGB48IX2V/s1600/Filling_crop.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410094784625681906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0egzGPBytRhkSMe2ITYVTKyGs4mzj7NH8sauyCQgu0Zm8VbK5og0ksk4WCzCoVKP6bopfB8YWhZPVD4-x8jJg-RtRkuQYBs_vDbQ0LHGSBRRNhvDk28fnIY6conoJ_aqGbjEGB48IX2V/s400/Filling_crop.jpg" /></a><br /><br /><br />Place the roasting pan in the oven (450°F) for 20 minutes or until it has browned on top, then turn the heat down to 325°F for 30 minutes. Remove from oven and let it rest for at least 20 -25 minutes. Feel free to shorten cooking times if you have a smaller piece of meat or if it looks like it is cooking more quickly. The last thing we want is sawdust pork. That's the #1 reason why people say that they don't like pork. Don't fear the medium rare pork, changes in swine farming in feeding habits and keeping have made sure that not cooking pork to the point of sawdust is perfectly healthy. (That being said, do NOT take the same attitude for pork sausage as the meat comes from all over the animal and can be subject to some contaminants -- cook sausages well)<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmDFzaGfx2UF0nZieh0VeeSy1KRDKe0HD2ZPmLrkAj1z-TyFLVPmjISV9fXXzyQ3DfTFZ71SjIZgAA23RwN2fZDZLR6daAjbKY2QKoE22TUS5vv1eTCRBGvr5MXOZ0vkzAcvBf-XqUajh/s1600/Out+of+Oven.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410092354851496930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmDFzaGfx2UF0nZieh0VeeSy1KRDKe0HD2ZPmLrkAj1z-TyFLVPmjISV9fXXzyQ3DfTFZ71SjIZgAA23RwN2fZDZLR6daAjbKY2QKoE22TUS5vv1eTCRBGvr5MXOZ0vkzAcvBf-XqUajh/s400/Out+of+Oven.JPG" /></a> </div><br /><br /><div><br /><br />Our accompaniments included asparagus sautéed in porcini butter (I bought that, but regular butter works too) and Risotto style orzo with caramelized onions.<br />For that you will need<br />½ cup orzo<br />1 ½ cups chicken stock<br />Water to add<br />Olive oil<br />1 chunk of Parmesan rind that has been cut into smaller chunks. Most places who grate their own Parmesan will sell the rind cheaply you can add it to stocks or sauces to add that cheesy flavour.<br />2 red onions<br />Put the chicken stock and parmesan chunks into a saucepan and simmer for about 20 minutes to infuse with the cheesy flavour<br /></div><br /><br /><div>In separate pan heat olive oil and sautée pasta for about 30 seconds. Add to saucepan and turn up the heat to bring to a boil. Reduce the heat and simmer until the orzo begins to be a little dry. You can add some water to prevent it from sticking if the pasta is not full cooked. Once most of the liquid is absorbed remove from heat and let it rest for about 5 minutes. The result will be starchy and gloopy. You can remove the parmesan chunks and discard, or you can chop them really small (they will be a lot softer at this point) and return them to the orzo.<br /><br /></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERchhWa5B8Xsz6sg_UTgYz5I4xPFGzYI10x-kD4Dwh0BDVRBTj6xGbCC1h8nVluYN-4F30reqsl_pG3xCydOeRY-POUyPcr2uLt5AUTIA-GZ-ySrvYqu-cr6JM8ASDNCLIE_Pxj819cFy/s1600/Parm_Broth.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410092353834859266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiERchhWa5B8Xsz6sg_UTgYz5I4xPFGzYI10x-kD4Dwh0BDVRBTj6xGbCC1h8nVluYN-4F30reqsl_pG3xCydOeRY-POUyPcr2uLt5AUTIA-GZ-ySrvYqu-cr6JM8ASDNCLIE_Pxj819cFy/s400/Parm_Broth.JPG" /></a> </div><br /><br /><div></div><br /><br /><div><br />Add to that, thinly sliced onions that have been caramelized in a separate skillet. (Cook over medium low heat until the onions are brown and jammy, you can add a little water now and then to recuperate the browned bits in the pan) Sorry about the picture, apparently it’s not very appetizing, but I didn’t have a chance to re-take the picture. Suffer bitches! : )<br /><br /></div><br /><br /><div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4aOmYfPsrFoyJxX10Fq1YLmMcqZfMiMVpkZ8e8pmNqtMqiJ21vO8jwqmL4UVmDwgR2zUbTRsAleZD8zTdITZetTOGUz_px21-UMWavnXAKAols0G9eVHBb17qbU6KY_m18EvV-J-Q6mvw/s1600/Onions2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410092343483368274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4aOmYfPsrFoyJxX10Fq1YLmMcqZfMiMVpkZ8e8pmNqtMqiJ21vO8jwqmL4UVmDwgR2zUbTRsAleZD8zTdITZetTOGUz_px21-UMWavnXAKAols0G9eVHBb17qbU6KY_m18EvV-J-Q6mvw/s400/Onions2.jpg" /></a><br /><br /><br />So then we cut the pork into ½” slices, after the appropriate rest period.<br />(about 20 -25 minutes, cover with foil if you're afraid of it going cold or drying out)<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk30If2dpWsVoA9-HOp-3jhm3I-e-X5HbK_hpcNqIdyHsteQ9I71XBrcyDJ-e3gLwKtwaJIuPBp6LrApaeisDhIJ6YKxiWGMRHPPNKnuMfovaXMNUSEQ9ctX5Oung1zEXYXIVjD27V_kMx/s1600/Carving+crop.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410092333277707778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk30If2dpWsVoA9-HOp-3jhm3I-e-X5HbK_hpcNqIdyHsteQ9I71XBrcyDJ-e3gLwKtwaJIuPBp6LrApaeisDhIJ6YKxiWGMRHPPNKnuMfovaXMNUSEQ9ctX5Oung1zEXYXIVjD27V_kMx/s400/Carving+crop.jpg" /></a><br /><br /><br />And the final product :)<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbigQMJhRfgEgH_RD57q33tnFgVMJ8j92vZYBI9WTMjjaziIA7NClahZ-rTL2ynb8LUIxiy99-gzjjSH3GRJTz7N3OUgZFmulDNtNQPgpjR681XMy4t3rmKJDBu-0lWwT_nIjLOKBbs0w/s1600/Finished+Plate+copy.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5410092325177368546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbigQMJhRfgEgH_RD57q33tnFgVMJ8j92vZYBI9WTMjjaziIA7NClahZ-rTL2ynb8LUIxiy99-gzjjSH3GRJTz7N3OUgZFmulDNtNQPgpjR681XMy4t3rmKJDBu-0lWwT_nIjLOKBbs0w/s400/Finished+Plate+copy.jpg" /></a><br /><br /><br /><br /><br /><div>I’m trying to do less meat based things, Kyle and I have resolved to thin down a little bit, so you can look forward to a few more healthful selections. But a person’s got to live a little too…<br />Thanks guys! And tell your friends (whatever that means)<br />Xoxo</div></div></div></div></div></div></div>Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com4tag:blogger.com,1999:blog-2306050452816393259.post-78221980331313960942009-10-31T20:18:00.014-04:002009-10-31T21:58:06.987-04:00Ground Cherry Jam and Other StoriesWell this post was supposed to be about my adventures in Jamland (a principality of the Indepentant Republic of Confiture) but I had such an interesting day today that I had include that too. Firstly, I visited the <a href="http://www.salonvinsfromages.ca/">Salon des Vins et Fromages</a> and sampled some GREAT local wines and cheeses. Notably a selection of 4 goat cheeses and 2 goat sausages from <a href="http://www.lachevrieredemonnoir.com/">La Chevriere de Monnoir</a>. I bought a <a href="http://www.bin33.com/bin.html">bottle of wine</a> from <a href="http://www.vignoblecarone.com/wines.html">Carone Wines</a>, <a href="http://www.bin33.com/bin.html">Bin33 it was called.</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AB6nBt8WZ9QWhMaHu3jdCgSBdxhllBOQsjwZjiebCd_K66TptN4187rA87OHDT4YIsrOKCJWAzJ_nK1IA1Bs-yYyPDvY_n9Dl0U3l18DVoAbvPS21vjsnxYWhQARA5lIn9hf_KxOthv_/s1600-h/Wineglass.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398929128351801618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AB6nBt8WZ9QWhMaHu3jdCgSBdxhllBOQsjwZjiebCd_K66TptN4187rA87OHDT4YIsrOKCJWAzJ_nK1IA1Bs-yYyPDvY_n9Dl0U3l18DVoAbvPS21vjsnxYWhQARA5lIn9hf_KxOthv_/s400/Wineglass.jpg" /></a><br /><br />Unfortunately I lost 11 of my 30 coupon tickets so we left a little early. THEN we headed to the old port for oysters at <a href="http://www.mechantboeuf.com/">Mechant Boeuf.</a> It was my first time eating oysters, and frankly I was terrified! Although I didn't like the little sauces they gave me (Red wine vinegar and shallot sauce was fruity and a little cloying. Tarragon and Pernod was okay but nothing stellar) but with a little lemon juice and tabasco, they were decent.<br />Sure, sure, a little boogery, but not horrific like I have been told. And the flavour was really good, I will definitely re-try. I'm impressed with myself! Perhaps though, 13 oysters was a little much for a maiden voyage.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWVsP54gKgVITK8qTRmJ2RFJcsw0hTSjPmmhSEEwgUk3tsAdrDp1qNW6wJzr78814Fvv3LcLQwYexfkvPMm6ubudBhtmGgqppdQmye4Fu4f8EdhDnzDZihPiUuTiNBbydFkk7nhvp3Kdf/s1600-h/Oysters.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398929117459265650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWVsP54gKgVITK8qTRmJ2RFJcsw0hTSjPmmhSEEwgUk3tsAdrDp1qNW6wJzr78814Fvv3LcLQwYexfkvPMm6ubudBhtmGgqppdQmye4Fu4f8EdhDnzDZihPiUuTiNBbydFkk7nhvp3Kdf/s400/Oysters.jpg" /></a> </div><div>Okay on with the Jams and Jellies! I saw <a href="http://twitter.com/HighChair">Aimée Bourque</a> of <a href="http://www.underthehighchair.com/2009/06/announcinguthc-jam-swap-09.html">Under the High Chair's Jam Swap</a> and decided I wanted to participate, but I'm not a sweets person so I needed practice. I don't think this post really qualifies for the Jam swap, since it is a bit wobbly, but it was a great inspiration. I started with sparkling wine jelly, but not only did it not set well but I think I added too much sugar. I decided to add more pectin to help with the gelling, but I used the crystals and... well you can see what happened to it. Idiot that I am, I saw it in the fridge and thought the crystals were bubbles. I was all impressed that the sparkling wine kept the bubbles. Yeah, no....<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKgBnao_tULi0osIyP94QDraf8arsbW4BuZ-LUV-_N-RkA9KK88jpn-mYadQMpzfDiGyXWIW9WbHKf9wFlBI19HHfWb33paaLoOgNYldEksbiwWSNkJ9fJeaftcM3E4GC-kVFpfScvbp-/s1600-h/WineJelly_Crystallized.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398929113260948018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKgBnao_tULi0osIyP94QDraf8arsbW4BuZ-LUV-_N-RkA9KK88jpn-mYadQMpzfDiGyXWIW9WbHKf9wFlBI19HHfWb33paaLoOgNYldEksbiwWSNkJ9fJeaftcM3E4GC-kVFpfScvbp-/s400/WineJelly_Crystallized.jpg" /></a><br />Okay! Try #2 I will use fruit, and I will use liquid pectin (I'll save the Jam sans added-pectin for a more experienced effort. I.e. some other time). A few weeks ago it was ground cherry mania here in Quebec. I bought 3 containers and set about hulling them. Here below are ground cherries.<br /><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5nFLiQOaPI6uNTlYxpy6cUic56K9vK7m3K37lqypaM-CNJsHQTOZrTdehyphenhyphen-KuOiDtrtJ-N1vnv3UH6fmgoleTD-xbGWU-IGLZuqQyts5_ceUmQsXH9SsRN3OtHYwjpkKOaR8UEgtXJRL/s1600-h/GroundCherries.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 286px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398929105593900818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5nFLiQOaPI6uNTlYxpy6cUic56K9vK7m3K37lqypaM-CNJsHQTOZrTdehyphenhyphen-KuOiDtrtJ-N1vnv3UH6fmgoleTD-xbGWU-IGLZuqQyts5_ceUmQsXH9SsRN3OtHYwjpkKOaR8UEgtXJRL/s400/GroundCherries.jpg" /></a><br /><br />And these are the hulled specimens, 17 hours later. Okay not 17 but it took about 1/2 an hour to hull the little buggers.<br />I ended up with about 3 cups.<br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398927939198717330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwyg51YOZwDuNniV7tDMracZJGrN0MvvQeZwnmMl3hzd0hCT9tcrpOmD1G9szXRj5CUl5j4D40oq1C4iltFu4xyGRiHRz20v6Ijecvdy1xm_-7yJZqJuVK6tCl6BMe307_Ve99jTNs-5u/s400/GroundCherries_husked.jpg" /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div> </div><div> </div><div>And 1/2 cup of sugar<br />(2 x 1/4 cup. I know, I know, the picture is of a 1/4 cup... geez!). </div><div>It really was enough, I can't imagine throwing 2 cups of sugar in there. We're making JAM here people, not candy!</div><div> </div><div></div><div></div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2UuK5dV1L1p_GpytkiAWziUeOJe_gygX3AK48pt2SZKn0NqOHDVfegRP8wDd4Vs9dHI50Uh_MjcRRJ1K_5NtliAez4_5r9sP27sWSxU95t6lqfoKxkOBMWSfqT8Du04iqRGPo0ykQKkC/s1600-h/Sugar.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 286px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398927945400890754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2UuK5dV1L1p_GpytkiAWziUeOJe_gygX3AK48pt2SZKn0NqOHDVfegRP8wDd4Vs9dHI50Uh_MjcRRJ1K_5NtliAez4_5r9sP27sWSxU95t6lqfoKxkOBMWSfqT8Du04iqRGPo0ykQKkC/s400/Sugar.jpg" /></a><br /><br /><div>The ground cherries went into the pot with 1/2 cup sugar and 1/2 cup water, plus 2 tbsp lime juice. </div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjoUQ5BtPVkznn1kQHu3L1QvudHhoAsXaNv8bVs9DF4YJZQPQpn9ta8OAU9jKDK3KrcDM4ZsFHfXD2Nycdc05pSkZVtrE4gw29mZPKkf5DaaqYp9Cw6otXG0sHcEyQLff8nbtaOcaYH-6/s1600-h/Stewing_Surgar.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398927934364511954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjoUQ5BtPVkznn1kQHu3L1QvudHhoAsXaNv8bVs9DF4YJZQPQpn9ta8OAU9jKDK3KrcDM4ZsFHfXD2Nycdc05pSkZVtrE4gw29mZPKkf5DaaqYp9Cw6otXG0sHcEyQLff8nbtaOcaYH-6/s400/Stewing_Surgar.jpg" /></a><br /><br />And then it goes KERRAAZY with the boiling! Once they get soft and start swelling and/or bursting, go at them with a potato masher. I then added a pouch of liquid pectin and boiled for about 5 minutes.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqjvlNQTpAYPwGWDomRVb345OApnA2IsG1djUHcV96U4Ag0kfquy_u60rMHWmSI8Tq02WAKIdIxdjvC8y591ZuEnCvYLvuZ3uv0tvOC_G0v_-2DfFtDRMJH917tZMWQm2jrXpO8y4mloE/s1600-h/Bubbling_Pectin.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398926714642625890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqjvlNQTpAYPwGWDomRVb345OApnA2IsG1djUHcV96U4Ag0kfquy_u60rMHWmSI8Tq02WAKIdIxdjvC8y591ZuEnCvYLvuZ3uv0tvOC_G0v_-2DfFtDRMJH917tZMWQm2jrXpO8y4mloE/s400/Bubbling_Pectin.jpg" /></a><br /><br />Here is the final product. It is still a little loose, but FAR more successful than the wine jelly. Without adding anything really there's almost a creamy vanilla flavour to it.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16PewNPHdhxE_NFC6fGvNKB7kpgGfaNKrr7HwIq8ImSkDjOPAKzTJrsUQJ4tAaBZowbHlSZR66Zm2U1l3e-aVDN7BHayK7I6wDd0ajYeAfnqvD88TTyDmnQf_QKZpYLD2zyIAEJ0wFd77/s1600-h/JAAAAM.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398926709354680946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16PewNPHdhxE_NFC6fGvNKB7kpgGfaNKrr7HwIq8ImSkDjOPAKzTJrsUQJ4tAaBZowbHlSZR66Zm2U1l3e-aVDN7BHayK7I6wDd0ajYeAfnqvD88TTyDmnQf_QKZpYLD2zyIAEJ0wFd77/s400/JAAAAM.jpg" /></a><br /><br />I think Kyle seems to think that it is too precious to slap on some bread and munch on, but I have pursuaded him...<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8om9xYsh6CiH14ZOLSSl1wD_Ok5PuSzfwdAfUVOow2i05U1c2O415VNxhV7n71fvjFG7zFYNnb9oDgUODzl-F4-PhvRd21f1cAKwhAKnanHwTSHoRGech-Hc6xAr5YgjpOZeLe697ooES/s1600-h/Bite.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5398926704711493810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8om9xYsh6CiH14ZOLSSl1wD_Ok5PuSzfwdAfUVOow2i05U1c2O415VNxhV7n71fvjFG7zFYNnb9oDgUODzl-F4-PhvRd21f1cAKwhAKnanHwTSHoRGech-Hc6xAr5YgjpOZeLe697ooES/s400/Bite.jpg" /></a><br />Cheers my dears! Please comment, and bring your friends :)</div><div>Thanks!</div><div>xoxoxo</div><div>-Candace</div></div></div></div></div></div></div></div></div>Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com6tag:blogger.com,1999:blog-2306050452816393259.post-60265248101194750722009-10-08T09:01:00.011-04:002009-10-08T12:00:45.872-04:00Welcome to the gun show (she says, flexing) or are you CHICKEN?Get it? Chicken?<br />Get it?<br />Enh? Enh?... I’m not funny<br /><br />So um, yeah.<br />A little while ago, I met <a href="http://twitter.com/CMarzi84">Caty</a> (Not in person, on the <a href="http://twitter.com/littlesnook">twitterwebs</a>). She is the master of <a href="http://snacktimeusa.wordpress.com/">Snack</a> a very entertaining and informative blog that you should definitely check out. About 2 weeks ago, she challenged me to a blog showdown, a chicken showdown. I must say, I’m not feeling very competitive about this whole showdown, because a) I’m not sure how it will be judged and because b) I like Caty and I want us both to win, but I am very excited about the collaboration.<br />The recipe choosing process was a difficult one, I didn’t want it to be too elaborate to look like I was trying to show off and possibly set myself up for a horrific failure. I also didn’t want to go too simple and not really flex my guns. (hee hee) Tamales were a very close second choice, but never having made a tamale, the uncertainty got the better of me and I went with a braised lentil cassoulet thingie.<br /><br />Ok so if I need to boost the competitive energy here, I’ll start off by saying ‘oh yeah New York, oh yeah?! Let’s go, you wanna go? Let’s go! I’ll wipe the floor with your chicken recipe! Montreal RUUUULES!!!’<br />Ok no, sorry, just kidding. I’m sorry, I’m sorry. We are both equally good. Please don’t be mad at me! (By the way, this is also how I discipline my cats.)<br /><br />Speaking of cats, poor Olive thought that now that she's all famous, that there would be more fans knocking at her door<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7v7defoc6TLha0qmbSEQKiJnDeN41gQa0ZjZ6KHG5qxQ8Xw_N1xa4n0IdU41MJQfCQimvPUGYLTp4Qf1L0aWOtGzOTM6yf2nIbDiAKwQUMeBCEkA2bumaFOafHYO0G2qSgIsTxbHuYrg/s1600-h/Olive2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7v7defoc6TLha0qmbSEQKiJnDeN41gQa0ZjZ6KHG5qxQ8Xw_N1xa4n0IdU41MJQfCQimvPUGYLTp4Qf1L0aWOtGzOTM6yf2nIbDiAKwQUMeBCEkA2bumaFOafHYO0G2qSgIsTxbHuYrg/s400/Olive2.jpg" alt="" id="BLOGGER_PHOTO_ID_5390226650800069266" border="0" /></a><br /><br />She's been looking everywhere! So I decided to throw a few pictures up on our blog of the littlest contributor.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXwC7lb6nF_HetDywVqHz8qBai1eYo02LAE3kiyh-aUEXlzittf60xp1_NeQ-GI3Dk15n93XbXT2MNCIsoj9sd_JIglVl7MpBxAK7ft5cF8PIrn3nVx2XSS7-ZQVFnKwpWuIRD4g_gEBX/s1600-h/Olive1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXwC7lb6nF_HetDywVqHz8qBai1eYo02LAE3kiyh-aUEXlzittf60xp1_NeQ-GI3Dk15n93XbXT2MNCIsoj9sd_JIglVl7MpBxAK7ft5cF8PIrn3nVx2XSS7-ZQVFnKwpWuIRD4g_gEBX/s400/Olive1.jpg" alt="" id="BLOGGER_PHOTO_ID_5390226635939082674" border="0" /></a><br /><br />Ok, the food. Right! Here's an unappetizing picture of 4 chicken legs marinating in buttermilk. And might I add that buttermilk stinks. Yum Yum. I marinated overnight.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNBS5CWxwRnE-CrpGZt1bJSok9C3lfkrHDuQogztKKw-gziqBIN2_H2Zp-lvnhht9zPQUEwEW1zTt5y6iFL5Mq6nd-9wBPDsuK6Dz-R1g0ZTj6P3dFDIzt1QVoa3UsbDzLh8Y6D6b_29P/s1600-h/Chicken+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNBS5CWxwRnE-CrpGZt1bJSok9C3lfkrHDuQogztKKw-gziqBIN2_H2Zp-lvnhht9zPQUEwEW1zTt5y6iFL5Mq6nd-9wBPDsuK6Dz-R1g0ZTj6P3dFDIzt1QVoa3UsbDzLh8Y6D6b_29P/s400/Chicken+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5390224734641096706" border="0" /></a><br /><br />There was a round of pancetta that I diced finely, I really don't need a reason to post a picture of pancetta, it's just a beautiful thing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_FAsvsO0bf6UW3r4obL_zm1AXZ75mixRcgZ76CQ6pdlihiQWbQhyphenhyphenMIIMHeWKjKScQ5Ftt3acnPQZVwSGVWea9TzaHOKiK1ddR3buasTJl7vdKXq-UlnUCe3hgRTQQ4MeiC5ZHNgS3b0k/s1600-h/Pancetta_whole.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_FAsvsO0bf6UW3r4obL_zm1AXZ75mixRcgZ76CQ6pdlihiQWbQhyphenhyphenMIIMHeWKjKScQ5Ftt3acnPQZVwSGVWea9TzaHOKiK1ddR3buasTJl7vdKXq-UlnUCe3hgRTQQ4MeiC5ZHNgS3b0k/s400/Pancetta_whole.jpg" alt="" id="BLOGGER_PHOTO_ID_5390224722139473810" border="0" /></a><br /><br />One diced yellow onion and a few (3-4) minced garlic cloves. There was also 2 carrots and 2 celery stalks that were diced, but not photographed.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymUOU-m3-flqtp57t9OO2M57zL4-rQh284HlyTpZ5GuPtEu_VM8GqA8ZwXObGZ1DY2XG18WhoRa1o5PLaNfMRsEbo2PSAXN1G0WGBvkoDPMJCnssslmFTvlThxdzsL4Zbo_d8dEQDXTD4/s1600-h/OigNONs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymUOU-m3-flqtp57t9OO2M57zL4-rQh284HlyTpZ5GuPtEu_VM8GqA8ZwXObGZ1DY2XG18WhoRa1o5PLaNfMRsEbo2PSAXN1G0WGBvkoDPMJCnssslmFTvlThxdzsL4Zbo_d8dEQDXTD4/s400/OigNONs.jpg" alt="" id="BLOGGER_PHOTO_ID_5390223461621474786" border="0" /></a><br /><br />I then browned the chicken legs in a hot, high-sided skillet, 2 at a time, and transferred them to a roasting pan and sprinkled with salt. I think next time, I'll remove the skins, they got a little too brown. At this point it's a good idea to preheat the oven to 400 - 375°F<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2ZMM_KrwyUZzQmYfH2HYE346pg2X81JbdB3OUTQOqTr4ey2oQMVRrbVvUJJH1gzRiNmtcTc8EoP5q6aaFEq3UJvLT8pQlSpC2ZW6TtRlIMU_KRjbe0XUIcdmQbKrCGBwHf6TUzWy4_uY/s1600-h/Chicken_Browned.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2ZMM_KrwyUZzQmYfH2HYE346pg2X81JbdB3OUTQOqTr4ey2oQMVRrbVvUJJH1gzRiNmtcTc8EoP5q6aaFEq3UJvLT8pQlSpC2ZW6TtRlIMU_KRjbe0XUIcdmQbKrCGBwHf6TUzWy4_uY/s400/Chicken_Browned.jpg" alt="" id="BLOGGER_PHOTO_ID_5390223453612279522" border="0" /></a><br /><br />Gratuitous shot of pancetta frying.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgms9jK8ZtmqZh1zB4ve1o9vFeNM-qXw23-WYLUOXV8NBkml7Y-5Qhle2yrFaCgPBvUjU6q6EAtDoxu4mVYaz-8biTNMh5iGD78Avbf_N4_UwuwBJQSZaFKug44Q7Jsna5uhoj57S4aDF11/s1600-h/Pancetta_Frying.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgms9jK8ZtmqZh1zB4ve1o9vFeNM-qXw23-WYLUOXV8NBkml7Y-5Qhle2yrFaCgPBvUjU6q6EAtDoxu4mVYaz-8biTNMh5iGD78Avbf_N4_UwuwBJQSZaFKug44Q7Jsna5uhoj57S4aDF11/s400/Pancetta_Frying.jpg" alt="" id="BLOGGER_PHOTO_ID_5390223439779422466" border="0" /></a><br /><br />I then added the vegetables (onions & garlic first, then carrots and celery about 1-2 minutes later) After frying for about 5 minutes total, the vegetables start creating enough steam amongst themselves to start lifting the brown bits from the pan. At this point I added about 1/4 cup of white wine to help it along. Check out the gross stovetop. I really made a mess that night!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFBPWKSHulBgZKdpxo8am6GiwWeH-ZkjXXxvLF9ZgVLgIpuGO-6PoK9aJozU6t_wmXpIvr1CGHT3Ubm4EfeWe8bEtokGQxTYaJJE8OE91xaTI50nIEZu5AEqnazpjtP9MMiXm1WF7y1hX/s1600-h/All+the+veg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFBPWKSHulBgZKdpxo8am6GiwWeH-ZkjXXxvLF9ZgVLgIpuGO-6PoK9aJozU6t_wmXpIvr1CGHT3Ubm4EfeWe8bEtokGQxTYaJJE8OE91xaTI50nIEZu5AEqnazpjtP9MMiXm1WF7y1hX/s400/All+the+veg.jpg" alt="" id="BLOGGER_PHOTO_ID_5390223425958186578" border="0" /></a><br /><br />Once that was done and the pan was relatively clean under the veg, I mixed with 2 cups of green lentils (rinsed) and added to the roasting pan. Chicken on top, with many stalks of thyme. Then I added another 1/4 cup of wine and about a cup of chicken stock, enough so that the lentils are covered in liquid.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEPetjhlhV_TTWWfWlR3eEaO3M6XvmKpq1sEUkcEQ8BqAoFKVYRlP7SWu4WbMTDui4NMvJH7So2L8dge7iDKqYPsRew_JbEBmvZq6a0Jyv7_bhTl9G-OKgr5YR8v2UqQNGCvyo-b2MFsZ/s1600-h/Before+the+oven.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEPetjhlhV_TTWWfWlR3eEaO3M6XvmKpq1sEUkcEQ8BqAoFKVYRlP7SWu4WbMTDui4NMvJH7So2L8dge7iDKqYPsRew_JbEBmvZq6a0Jyv7_bhTl9G-OKgr5YR8v2UqQNGCvyo-b2MFsZ/s400/Before+the+oven.jpg" alt="" id="BLOGGER_PHOTO_ID_5390222286495353170" border="0" /></a><br /><br />After about 45 minutes in the oven, it should look like this. Cook it until your lentils are tender.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqPkJS6Rzdeoh4D21sBsm9U9Bq-v3lLF_jyJYOP47-dqVfR3OImolj6W2yNHdR7fDYUkWlzj5rKmw7VLj5ppBhx09kqUCvu0tt82oouT7HWlochjRFY_mTaSvqWfYlOP9lqruv68grdcC/s1600-h/Aftertheoven.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqPkJS6Rzdeoh4D21sBsm9U9Bq-v3lLF_jyJYOP47-dqVfR3OImolj6W2yNHdR7fDYUkWlzj5rKmw7VLj5ppBhx09kqUCvu0tt82oouT7HWlochjRFY_mTaSvqWfYlOP9lqruv68grdcC/s400/Aftertheoven.jpg" alt="" id="BLOGGER_PHOTO_ID_5390222273035202578" border="0" /></a><br /><br />And then I took it into a subterranean cavern to add creme fraiche... ok no, it's just a bad picture. We're still in the kitchen. The only thing left is to pick out the thyme branches.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbCJS1DNItM4yJK4mBQ9j11cfip2prMBObdpc_T9lw3hgf2RjhMeAIQzhczZjDU1RPyLYVBInAa4IPmpe5V3k9lD7w3f9RmasOh9r-BgfMsgKwGz-ef5WKzqFDATzMIUBPVVtc7llYVEb/s1600-h/subterranean+lentils.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbCJS1DNItM4yJK4mBQ9j11cfip2prMBObdpc_T9lw3hgf2RjhMeAIQzhczZjDU1RPyLYVBInAa4IPmpe5V3k9lD7w3f9RmasOh9r-BgfMsgKwGz-ef5WKzqFDATzMIUBPVVtc7llYVEb/s400/subterranean+lentils.jpg" alt="" id="BLOGGER_PHOTO_ID_5390222264196927474" border="0" /></a><br /><br />And serve! It is is sublimely tasty and fortifying. I hope you can get that from the photo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ec0HxaiuWLvbGaS3czNQt-ZObou6q6jDt-Vs6YfHuYlvmsvW1j46QhfEBmhMI8xL_gZ7AmAPk9PAFzyA9_EywI6juTyugKbpwTzHJ5zo4zUBuvA_jNLZJHl8CR603Pyu_et3SP6sW26j/s1600-h/FinalResult.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ec0HxaiuWLvbGaS3czNQt-ZObou6q6jDt-Vs6YfHuYlvmsvW1j46QhfEBmhMI8xL_gZ7AmAPk9PAFzyA9_EywI6juTyugKbpwTzHJ5zo4zUBuvA_jNLZJHl8CR603Pyu_et3SP6sW26j/s400/FinalResult.jpg" alt="" id="BLOGGER_PHOTO_ID_5390222253522462226" border="0" /></a><br />Well, that's my effort for chicken challllannngge. Hope you like! xoxox<br />Cast your votes... or something. (Nothing pointy though)Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com5tag:blogger.com,1999:blog-2306050452816393259.post-57245759905675537162009-09-24T20:45:00.008-04:002009-09-25T12:10:20.956-04:00I Have a Disease So I Made Ricotta GnocchiHey everyone, back again. So it turns out that I have a disorder, an illness in fact. It’s called Fancyizingosis. Monday night Kyle was at school and I thought ‘I guess I’ll have some KD for dinner’ (For any Americans reading this entry, KD is Kraft Macaroni & Cheese, I’m not sure that it is dubbed ‘Kraft Dinner’ south of the border). Immediately following this decision, I set about planning how to fancy-ize it. Should I make the sauce using crème fraiche, an anchovy and a little cayenne, then cover in aged Gruyère and broil it? Or hydrate the orange powder with white wine, plain yogourt, and pink peppercorns then toss in some baby zucchini, lightly fried in butter and garlic? Or in honour of his 250th birthday, simmer the noodles in a Guinness and then cover it in a blanket of Guinness Cheddar and stud the whole mess with tiny heirloom white currant tomatoes? Then I thought ‘Get over yourself! Can’t you just make a box of KD without messing with it somehow? Are you TOO GOOD for an honest Kraft Macaroni and Cheese?’ Well apparently I am, and not too proud of it either. It’s THE DISEASE! I tried to keep it simple, but the final KD ended up having the aged Gruyère in it and some sharp 3 year old Cheddar too. All of this to say that I took it as a sign that it was time to cook/blog on the C&O again. 7 out of 10 doctors agree that it <em><strong>is</strong></em> the recommended treatment for Fancyizingosis.<br /><br />SOOOOOOOOO the next night I decided I needed to try to make gnocchi, but I read somewhere on the interwebs that ricotta gnocchi was light and pillowy as opposed to the traditional potato version which can be quite heavy. I don’t know if I agree with this assessment, but they were good. It also gave me the opportunity to use more squash soup, which miraculously refuses to spoil (YAY!). We still have an entire container left and the idea of tossing it down the drain does not appeal to me. If you do not have cauldron of soup left over from a family gathering or something similar, you could use a pre-packaged soup or puree, or blend up a bottle of roasted red peppers and simmer with wine and a little oregano. Or even your favourite tomato sauce.<br />One last thing to note before we get to the pictures, next week I will be participating in a blog showdown with <a href="http://twitter.com/CMarzi84">Caty Marzi</a> of <a href="http://snacktimeusa.wordpress.com/">Snack</a> We are focusing on Chicken. However, she’s all about honest, non-pretentious food, so I may be at a disadvantage with my recent bout of Fancyizingosis. Can’t wait though, I’m really excited!<br /><br /><br />It starts with 2 cups of ricotta cheese (I used low fat, apparently that’s a taboo, but it turned out just fine)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXu8setL4RUiiyqmzzORfBzmXe8WN2BHDJrLvUIZSNyVZ4KchPpp3IQxLLkliSh1qOxqPNDVKZglSf8mUFdlfy8PoM-qVcB7G-VhIEZFbWZapjoNV5gw0Pl8ikXKAiAFQxlDG5nqa5nFB/s1600-h/Ricotta.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5385206538029057922" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXu8setL4RUiiyqmzzORfBzmXe8WN2BHDJrLvUIZSNyVZ4KchPpp3IQxLLkliSh1qOxqPNDVKZglSf8mUFdlfy8PoM-qVcB7G-VhIEZFbWZapjoNV5gw0Pl8ikXKAiAFQxlDG5nqa5nFB/s400/Ricotta.JPG" border="0" /></a><br /><br />I’m not entirely sure how much parmesan I was supposed to put in, but I didn’t have much left so I threw in the whole thing. It was about 1/3 cup.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS6bnh4WmePwWxGUp6z5xZPql1kaUhTs9d2NgJpW_JUJ1IxqPFuY_SX-agZ1SsP2gfthmj999lrvohDbRqWfU6i4i0hVEkSa-ws8dArlzLk1QrnZ2SYdcm2T12x7xO1ARxuHNW_GGLTaHZ/s1600-h/R_inBOWL.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5385206531652236242" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS6bnh4WmePwWxGUp6z5xZPql1kaUhTs9d2NgJpW_JUJ1IxqPFuY_SX-agZ1SsP2gfthmj999lrvohDbRqWfU6i4i0hVEkSa-ws8dArlzLk1QrnZ2SYdcm2T12x7xO1ARxuHNW_GGLTaHZ/s400/R_inBOWL.JPG" border="0" /></a></div><div> </div><div> </div><div><br /><br />Add 2 lightly beaten eggs<br /><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBUrZ-5F_agDQxaeCewu0p05GXtNtKetJjOAJwEmDVsSX5OGYiQPhRmKIE8QPGaC5HiH6eYNO4vKILqZkWYoSiMMJDtUhZZz1k804bUhTyJr_P4rGUywk9tFlp1Y2bgA6QUBEDSZ4dfrC/s1600-h/AddEGGS.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5385206522577801282" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBUrZ-5F_agDQxaeCewu0p05GXtNtKetJjOAJwEmDVsSX5OGYiQPhRmKIE8QPGaC5HiH6eYNO4vKILqZkWYoSiMMJDtUhZZz1k804bUhTyJr_P4rGUywk9tFlp1Y2bgA6QUBEDSZ4dfrC/s400/AddEGGS.JPG" border="0" /></a><br /><br /></div><div> </div><div>And 1 ¼ cups of regular flour, then some salt and pepper (I used white pepper to keep it clean looking)<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfGqPoO-ewqmg5qfhoh1Dp-gLi3dXGA04-YBs1u876cHtrkKPsfJdMoIRacmdEv0lTWEb17-1jD2ZOf5O4EJR6tGtuhsD2opdjw8asOLZfuPhTpykO0tYqSQMOMcotqRUI9hcmrqS5UIx/s1600-h/AddFLOUR.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5385205744601587090" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfGqPoO-ewqmg5qfhoh1Dp-gLi3dXGA04-YBs1u876cHtrkKPsfJdMoIRacmdEv0lTWEb17-1jD2ZOf5O4EJR6tGtuhsD2opdjw8asOLZfuPhTpykO0tYqSQMOMcotqRUI9hcmrqS5UIx/s400/AddFLOUR.JPG" border="0" /></a><br /><br /></div><div>The final dough will be VERY sticky. And although I don’t recommend it because of the raw eggs, I took a cue from the cats as to how to get any sticky dough off my hands… ANYWAYS, make sure that you flour your work surface and your hands, or the dough itself so that you can actually work with it.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1cLsLbXb-41suIT7MCpFo3k_3y-Ov3pkfF8KlcAsrjVn4fWDQh1E8RYjdZXH1YE5e0Ll6qy1NW-ca9MaQlswUjeupyThChUzj_HfcjSDDXSNV9FvQgDRfAgQBBANWIDugLG554Yuz1SWr/s1600-h/Glob_Dusted.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5385205729399781586" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1cLsLbXb-41suIT7MCpFo3k_3y-Ov3pkfF8KlcAsrjVn4fWDQh1E8RYjdZXH1YE5e0Ll6qy1NW-ca9MaQlswUjeupyThChUzj_HfcjSDDXSNV9FvQgDRfAgQBBANWIDugLG554Yuz1SWr/s400/Glob_Dusted.JPG" border="0" /></a><br /></div><div><br />Working in batches, roll it into logs about ¾ inch in diameter and then cut it into ½ inch slices.<br /><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5FeCgdVb7ncJfTxGqPzGGP2VKiJjt3szKdgJK2Va9eM11pDgQZXvS66G0ufL-k4TJIFogHs66WoAqbyRhNThmZ-oSatuOi6ml9JkzqkbiwkOg02nxyPF0L6H2Ys9F8dG_VXYcreBVpA4/s1600-h/Rolls.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5385205087232066066" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo5FeCgdVb7ncJfTxGqPzGGP2VKiJjt3szKdgJK2Va9eM11pDgQZXvS66G0ufL-k4TJIFogHs66WoAqbyRhNThmZ-oSatuOi6ml9JkzqkbiwkOg02nxyPF0L6H2Ys9F8dG_VXYcreBVpA4/s400/Rolls.JPG" border="0" /></a><br /><br /><br />You can pat it into little lozenge shapes and then put a fork imprint on it, but at that point my Fancyizingosis had abated and I gave up on the fork imprint fairly quickly.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wZUIrqrsU7UZbYFiIaQ29bNNfmrQKPALg-0B66oVpnXphn6UhpKPfNagbAY0D4ieRgl63oGu_TZecMXOfgR95tX4519GTT7Sbn3m3OPTUQVgAAnSUt_aqLLKt2FbSXpEN5qCUd5QeFNs/s1600-h/Gnocchi_preboil.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5385205077829366274" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wZUIrqrsU7UZbYFiIaQ29bNNfmrQKPALg-0B66oVpnXphn6UhpKPfNagbAY0D4ieRgl63oGu_TZecMXOfgR95tX4519GTT7Sbn3m3OPTUQVgAAnSUt_aqLLKt2FbSXpEN5qCUd5QeFNs/s400/Gnocchi_preboil.JPG" border="0" /></a><br /><br /><br />Boil for 3-4 minutes and drain.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOENmPFcoeYXyUbWbXYp9Sv_2YDsn5n7aa6VEuCDjRzjSDE8w7IRRH6FTJ_x29Nvn8OaIMJ_FW_xeLLtYfA3sk5C7h7jHA4buV8bIeAXRT-XwoaAMsiPobBOvA4fopcbEVtu3Gk-b-hjv/s1600-h/Gnocchi_postboil.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5385204337929143970" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOENmPFcoeYXyUbWbXYp9Sv_2YDsn5n7aa6VEuCDjRzjSDE8w7IRRH6FTJ_x29Nvn8OaIMJ_FW_xeLLtYfA3sk5C7h7jHA4buV8bIeAXRT-XwoaAMsiPobBOvA4fopcbEVtu3Gk-b-hjv/s400/Gnocchi_postboil.JPG" border="0" /></a><br /><br /><br />I simmered the squash soup with about 1 cup of red wine until it was dark and reduced to ‘sauce’ consistency. Look how satiny and savoury that looks! Or maybe it’s just me because I know how it tasted…<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72HK-Iv6RUgxPODE4sThHtufmERVWHmK97RahqtYvmV6j1JJmvjmMLYdb6VL4px1kp3tRZ8PRbQNcZGRAvTSp48kG-jGn7JTsRgOhkScHDSFtSIve-JJmmfhKW7mBVnHi-cfCPUN-ygZD/s1600-h/Sauce.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5385204329216400386" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72HK-Iv6RUgxPODE4sThHtufmERVWHmK97RahqtYvmV6j1JJmvjmMLYdb6VL4px1kp3tRZ8PRbQNcZGRAvTSp48kG-jGn7JTsRgOhkScHDSFtSIve-JJmmfhKW7mBVnHi-cfCPUN-ygZD/s400/Sauce.jpg" border="0" /></a><br /><br /><br />Then guess what you do with it?<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6w_vsDfJs7UnmqRK956Om-Nx8IPbCwGUzXLcbfMTdGvtVcgKhbK-4td_RlVziEdlNhJy6QHoGA-W3w0J4NN5isTWnvUZUm-p3MlgpYyyeQ6f46nR-J7RQTb5Bx_NWzp5oF5zcoQjtoizm/s1600-h/Final.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5385203693901749474" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6w_vsDfJs7UnmqRK956Om-Nx8IPbCwGUzXLcbfMTdGvtVcgKhbK-4td_RlVziEdlNhJy6QHoGA-W3w0J4NN5isTWnvUZUm-p3MlgpYyyeQ6f46nR-J7RQTb5Bx_NWzp5oF5zcoQjtoizm/s400/Final.JPG" border="0" /></a><br /></div><div> </div><div>Well that’s it for this time folks, don’t forget the chicken showdown next week. And I will try to include Mlle Olive herself in the next post, you know, since the blog is partially named after her. She’s not a very good writer though. xoxoxo<br /><div></div></div></div></div></div></div></div></div></div></div>Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com3tag:blogger.com,1999:blog-2306050452816393259.post-6793187519127306352009-09-15T11:02:00.008-04:002009-09-15T12:30:15.817-04:00What to do with the soup!?Hello! I’m back from blog blackout, and officially married! That sort of leads me to the dilemma of this post. I made 312 oz. of butternut sage parmesan soup as an appetizer for the wedding. Although I thought that it was going to be just enough for 85 people in 2 ounce shooters, it turns out that there was WAAAAAAYY too much. I am now left with about 200 oz. of butternut soup that I want to use before it goes bad. I put a lot of effort into it and I don’t want to just throw it out. So I’m trying to find innovative ways to use it up. There’s only so much soup two people can eat!<br />So I’ll start at the beginning. The original recipe starts with 2 butternut squashes (medium), 2 medium yellow onions (diced), 3 cloves of garlic (smashed and minced), about 2 -3 tbsp of fresh sage (chopped), 6 -8 cups chicken or vegetable stock, ¼ cup Parmesan or Romano cheese, and salt & pepper to taste. If you want to make this vegetarian, you don’t have to use the Parmesan, just add more salt. If you’re planning on having this as a cold soup you have to over-salt it. You can even over-salt it when it’s cold and not when you’re making it so that you have a more versatile batch.<br /><br />First, peel and cube the squash into about ¾ inch cubes (removing the seeds). Then, fry the onion and garlic in a little olive oil until translucent, and add about 2/3 of the sage, sauté for a little bit longer. Add the squash and stir for about 5 minutes until you get the sense that the squash is starting to cook and the vegetables are generating steam. Add the stock (veg or bird) and stir vigorously so that if you have any caramelization, then you’re lifting it into the soup. Let the liquid come to a boil and then reduce to a simmer. Simmer for about 30 minutes or until the squash looks like it will collapse under your sternest gaze. Then you can either blend it in batches in a conventional blender, or in the pot with an immersion blender. Add the remaining sage and parmesan at the end of the blending. Blend a wee bit more until the sage is broken up and the cheese is incorporated, then season with salt and pepper according to your liking. You probably won’t need much salt, but if you’re not using the cheese then you will.<br /><br />That was the original recipe. It’s actually my first here on C & O that can be vegetarian. And if you want to translate it into the risotto that I made without meat, just skip the lamb and pancetta, you can easily braise shallots until they caramelize and turn into lovely sweet wisps.<br /><br />Before I get to solution #1 for all that soup, just one or two or three gratuitous wedding related photos…Please excuse the beefyness of my arm in the 2nd picture, it’s clearly something someone did to the image in photoshop, I don’t really look that way… yeah, photoshop…<br /><br /><br />This is our awesome food that we had catered by <a href="http://www.zeecompany.net/home.htm">Zee Company</a>, (product placement). Their food is tremendous and Michael and his crew / family are super!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgO2qw0BD3hmA6v_PUeEWKJszfx6CoiwehVJ7Ny_Zpd6tAelvj1cXa83_tBeRX7tIY8mVrXPJgItbOm0PjwHHUQcoRVs2d-p6xt4X6zUfj7Hc0eze8neVWkAlfAvPOrZv2ucbUpw9R42i/s1600-h/IMG_6980.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgO2qw0BD3hmA6v_PUeEWKJszfx6CoiwehVJ7Ny_Zpd6tAelvj1cXa83_tBeRX7tIY8mVrXPJgItbOm0PjwHHUQcoRVs2d-p6xt4X6zUfj7Hc0eze8neVWkAlfAvPOrZv2ucbUpw9R42i/s1600-h/IMG_6980.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgO2qw0BD3hmA6v_PUeEWKJszfx6CoiwehVJ7Ny_Zpd6tAelvj1cXa83_tBeRX7tIY8mVrXPJgItbOm0PjwHHUQcoRVs2d-p6xt4X6zUfj7Hc0eze8neVWkAlfAvPOrZv2ucbUpw9R42i/s400/IMG_6980.JPG" alt="" id="BLOGGER_PHOTO_ID_5381715135460344562" border="0" /></a><br /><br />This is us. Hot stuff, no?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EzW3oEd6d1vJCX_cKcf5wMlHrMNt2y7LAHXDnnAIQv6dgGv1N18ituGSGyu_QmRLAg_dh8zoP59mKOS64zca-nxHdpVUV6IJjxkpPu0a363Mxf5RTcG4mnbqV_be9qEhn4A8-P6zvveO/s1600-h/2_uswedding.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EzW3oEd6d1vJCX_cKcf5wMlHrMNt2y7LAHXDnnAIQv6dgGv1N18ituGSGyu_QmRLAg_dh8zoP59mKOS64zca-nxHdpVUV6IJjxkpPu0a363Mxf5RTcG4mnbqV_be9qEhn4A8-P6zvveO/s400/2_uswedding.jpg" alt="" id="BLOGGER_PHOTO_ID_5381715122935394338" border="0" /></a><br />This is our awesome cake with the Han and Leia Topper. It was made for us by Marlyn at <a href="http://www.montrealconfections.com/wedding_shower__anniversary">Montreal Confections</a>. (Who is also awesome!) Thankfully for us, some people left before the cake was cut so that means we have leftovers. HEH HEH HEH... suckers, they don't know what a sweet treat they missed!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-XAM5I_cRxr7LfuS_4ABeyTsA5WSkCOl6r-UuU95GLskfzQ2tQhUOLSYodRqvtY7MYTEQBnG_HCg6nl2cyjayACAScBQ617fZPodIQ0cGGNGtv1Vfaw_liDUNhX0Z_xuotORzLz326HV/s1600-h/Picture+131.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-XAM5I_cRxr7LfuS_4ABeyTsA5WSkCOl6r-UuU95GLskfzQ2tQhUOLSYodRqvtY7MYTEQBnG_HCg6nl2cyjayACAScBQ617fZPodIQ0cGGNGtv1Vfaw_liDUNhX0Z_xuotORzLz326HV/s400/Picture+131.jpg" alt="" id="BLOGGER_PHOTO_ID_5381715117118754130" border="0" /></a><br /><br />Ok, down to the real issue at hand... This is how much soup we have. Those 2 giant containers and the substantially less full one to the right. No human can eat that much before it spoils.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJdXgaFRujEgCk6Q69Bid7YWbo8CXIE_YIQX1HzTNwKlEsDxGI_D0C4lZVADEVoWGt3GBLGgwBJF7204nJTr3Fi6rtSRVWrZdDK7kaBe25IcqWYn_gNUFYq6TaCKA1chmRdU0ATmpqhW3/s1600-h/3_soupin+fridge.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJdXgaFRujEgCk6Q69Bid7YWbo8CXIE_YIQX1HzTNwKlEsDxGI_D0C4lZVADEVoWGt3GBLGgwBJF7204nJTr3Fi6rtSRVWrZdDK7kaBe25IcqWYn_gNUFYq6TaCKA1chmRdU0ATmpqhW3/s400/3_soupin+fridge.JPG" alt="" id="BLOGGER_PHOTO_ID_5381713511787301266" border="0" /></a><br /><br />In order to incorporate it into other foods so that we can eat it without getting bored, I made a butternut risotto with braised lamb shoulder (lamb was also braised in squash soup). To start the braise, I cubed a 1 cm thick slab of pancetta. (But as I mentioned before, if you want to go meatless, skip this part and just brown the shallots in olive oil and deglaze with the vermouth. Then throw it in the oven and it will add a sweet and savory <span style="font-style: italic;">umami </span>flavour without the addition of meat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFx1EjmyObEt0uQcMZ32AUAoVLLcZjqK1aaVNwsC8VYpxAsuO7cD4PVK71UwQj7xmnhknsNyXgIDxra4difQJydeQf9w6Sq47ho5EEh2vGySQr9I-0cbiEyBXn_6Dks5x5y2veckAe-ap7/s1600-h/4_pancetta.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFx1EjmyObEt0uQcMZ32AUAoVLLcZjqK1aaVNwsC8VYpxAsuO7cD4PVK71UwQj7xmnhknsNyXgIDxra4difQJydeQf9w6Sq47ho5EEh2vGySQr9I-0cbiEyBXn_6Dks5x5y2veckAe-ap7/s400/4_pancetta.JPG" alt="" id="BLOGGER_PHOTO_ID_5381713495297930898" border="0" /></a><br /><br />The afore-mentioned shallots. I sliced them in half after this when ready to add to pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjST2OWqRgKiv3Zn9Mm6k4XnW3a-bqVscsNOzHKeXk7Fa0MCI9ZxFRQ4SDGmL1Wh6duaFnd2aXm7qVPztdbeVNBBKYcQoj1WNVyUIaAvbUOhyUQmf0NATho6znQUSaVwwfKGoNdFLhj8p8/s1600-h/5_shallots.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjST2OWqRgKiv3Zn9Mm6k4XnW3a-bqVscsNOzHKeXk7Fa0MCI9ZxFRQ4SDGmL1Wh6duaFnd2aXm7qVPztdbeVNBBKYcQoj1WNVyUIaAvbUOhyUQmf0NATho6znQUSaVwwfKGoNdFLhj8p8/s400/5_shallots.JPG" alt="" id="BLOGGER_PHOTO_ID_5381713488496876786" border="0" /></a><br /><br />LAMB LAMB LAMB LAMB. If you buy it with a bone, keep the bone in the pan to extract extra flavour and texture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejVOkB1DVt5wGAAeFeTtJsejo9Z_UuP-ftuZNcdd9FyN0aqPuO60dJpQ8CQ29AcvZKOACRliGBUJXc59jmTVGHAUhbN1l2cFhbkGLA-yX_-4whspTyxj4dRTdoWq3zrAG3IMfRtk2GN4z/s1600-h/6_Lamb.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejVOkB1DVt5wGAAeFeTtJsejo9Z_UuP-ftuZNcdd9FyN0aqPuO60dJpQ8CQ29AcvZKOACRliGBUJXc59jmTVGHAUhbN1l2cFhbkGLA-yX_-4whspTyxj4dRTdoWq3zrAG3IMfRtk2GN4z/s400/6_Lamb.JPG" alt="" id="BLOGGER_PHOTO_ID_5381713481115961458" border="0" /></a><br />Oooh pancetta in a pan. Sizzle.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_EZpwsqqzZeWJGgx5mI-AosZz0bIgC7xKBgRiMIvBrZnEFaMqUUh7RvA1e0IIwUxvBRNzGoMQKWlaxUOZmdmN0VNsnWibxbt-r8bZyUBI48EchPKneuZOYTC99AzYwnwzMepuuxm3_a5/s1600-h/7_FryingPancetta.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_EZpwsqqzZeWJGgx5mI-AosZz0bIgC7xKBgRiMIvBrZnEFaMqUUh7RvA1e0IIwUxvBRNzGoMQKWlaxUOZmdmN0VNsnWibxbt-r8bZyUBI48EchPKneuZOYTC99AzYwnwzMepuuxm3_a5/s400/7_FryingPancetta.JPG" alt="" id="BLOGGER_PHOTO_ID_5381713473147925794" border="0" /></a><br /><br />Lamb is added to brown.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlKrvSHwEyVIYBLLqKZFfcZMI5yGILdHeM3PzMKkwhZBCLkxqOjL83aSiZYz_U3YCe7i8_uCTlrPfE_9J0YHH8dh_T354qbHQmIgdLVBdEbyBlmXsYwllZ33oR9MSHIakFZMU1gHDxMwT/s1600-h/8_BrowningLamb.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlKrvSHwEyVIYBLLqKZFfcZMI5yGILdHeM3PzMKkwhZBCLkxqOjL83aSiZYz_U3YCe7i8_uCTlrPfE_9J0YHH8dh_T354qbHQmIgdLVBdEbyBlmXsYwllZ33oR9MSHIakFZMU1gHDxMwT/s400/8_BrowningLamb.JPG" alt="" id="BLOGGER_PHOTO_ID_5381712993564365378" border="0" /></a><br /><br />This 1.5L bottle of Vermouth is also a casualty of the wedding. I bought it thinking that people (meaning me) would want martinis. No one had even one. So I'm using it in cooking now... and maybe a little for drinking too...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabelqARJ4WndlaAPxURoBlIts80Myv5KCb8v31Qb6ECW-_5nwmCzHHsZfcZS2Y66okMzedXlYM66rB9Zsm5tWdMdLx0fwHFpGwr59gOI61ZlNsjivFtiaBRDpX_oGo4AY1VAm9u8ehq1r/s1600-h/9_Vermouth.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabelqARJ4WndlaAPxURoBlIts80Myv5KCb8v31Qb6ECW-_5nwmCzHHsZfcZS2Y66okMzedXlYM66rB9Zsm5tWdMdLx0fwHFpGwr59gOI61ZlNsjivFtiaBRDpX_oGo4AY1VAm9u8ehq1r/s400/9_Vermouth.JPG" alt="" id="BLOGGER_PHOTO_ID_5381712986136099746" border="0" /></a><br />This is a post-deglaze photo. Also the shallots were added.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETy9xsTmxK_hs_qS-0mKCHR5133BAqHPhd468ekzsOouQDevmMTRFwQglHzPdKFA4Uo4P8n5g-XSft-2FmJiQvak6K03DeMJ4E3wiV_qGDFxEAhuAXniVRy18TyI1VnG_y4IKjPgnqQha/s1600-h/10_Added+Vermouth.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETy9xsTmxK_hs_qS-0mKCHR5133BAqHPhd468ekzsOouQDevmMTRFwQglHzPdKFA4Uo4P8n5g-XSft-2FmJiQvak6K03DeMJ4E3wiV_qGDFxEAhuAXniVRy18TyI1VnG_y4IKjPgnqQha/s400/10_Added+Vermouth.JPG" alt="" id="BLOGGER_PHOTO_ID_5381712974217746546" border="0" /></a><br /><br />And then I added a hearty scoop o'soup. Please disregard the gob I dropped on the stovetop.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuZJqt0WrZXju21IHRIEDB33or6gq94Ou1VkhCguzTtf3EfamWa-ctnAGhhE_26UodePwkmPB22XPKlDkdi1F-vWwQe2O-fZQF0iuOaxlO9bv6fn4SIio2bDsSDXGat-fpFBi2XDf_YdN/s1600-h/11_Addsoup.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuZJqt0WrZXju21IHRIEDB33or6gq94Ou1VkhCguzTtf3EfamWa-ctnAGhhE_26UodePwkmPB22XPKlDkdi1F-vWwQe2O-fZQF0iuOaxlO9bv6fn4SIio2bDsSDXGat-fpFBi2XDf_YdN/s400/11_Addsoup.JPG" alt="" id="BLOGGER_PHOTO_ID_5381712963335885410" border="0" /></a><br /><br />Meex meex meex (Translation: mix mix mix). Throw it in a 375° - 350°F oven, covered, for about half and hour. Until the meat is ridiculously tender and the vermouth / squash brew has reduced.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiftCsG8SwDxWxDynBngVk6cxxxrRmFEg-R4xHsFH1s-xQjOZD7Jzln_DJ0Z-le6eigiNjZdP8PNXdXHY6xvnZ0SQ_FyzTiYvbSReVKFPdJmrnxfNswaquCE3w5cs5t3WdJ8BAaUIvR5gw7/s1600-h/12_mix+it+around.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiftCsG8SwDxWxDynBngVk6cxxxrRmFEg-R4xHsFH1s-xQjOZD7Jzln_DJ0Z-le6eigiNjZdP8PNXdXHY6xvnZ0SQ_FyzTiYvbSReVKFPdJmrnxfNswaquCE3w5cs5t3WdJ8BAaUIvR5gw7/s400/12_mix+it+around.JPG" alt="" id="BLOGGER_PHOTO_ID_5381712960655926882" border="0" /></a><br /><br />Then we start the risotto. Coat the rice in some hot olive oil and stir it around for about 30 seconds on med/high.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUmeRFcVoOmGNoxHysgoz911Y0dVNBczhWzKaNVwFJJYR83co2io9J39MBL3s45t4JP74Zmc77_Oxza_KQSNss6a6LbL-DuGhZCzj2auRKKhSLVwoapko9B_BidOz9VTC2QFjCVvJAyus/s1600-h/13_risottoStarts.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUmeRFcVoOmGNoxHysgoz911Y0dVNBczhWzKaNVwFJJYR83co2io9J39MBL3s45t4JP74Zmc77_Oxza_KQSNss6a6LbL-DuGhZCzj2auRKKhSLVwoapko9B_BidOz9VTC2QFjCVvJAyus/s400/13_risottoStarts.JPG" alt="" id="BLOGGER_PHOTO_ID_5381710873503517666" border="0" /></a><br /><br />Then I added the soup, I also diluted it with some water because once it starts getting absorbd by the rice, it WILL stick. Add the liquid, whether it is the one illustrated here, or your own brew, ladle by ladle. If you were to add the entire content of liquid at once, it would simply boil and not have a chance to release all of its starches to form a proper risotto.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuEz2mSFykvGzTGhXmRSxL8JW0yKNo2aVetLHOn18ptQZjtV4crFUkoOL0GH85ywP05M0hsrqxKvvKPF_GIZp7hJb8d6UGpk8iE1xfUpQCL30-ukdXZFSNoyxUzY5ZTSQG_3SwImdpjz7/s1600-h/14_add+soup.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuEz2mSFykvGzTGhXmRSxL8JW0yKNo2aVetLHOn18ptQZjtV4crFUkoOL0GH85ywP05M0hsrqxKvvKPF_GIZp7hJb8d6UGpk8iE1xfUpQCL30-ukdXZFSNoyxUzY5ZTSQG_3SwImdpjz7/s400/14_add+soup.JPG" alt="" id="BLOGGER_PHOTO_ID_5381710882181100946" border="0" /></a><br /><br />Here is a closeup of the finished risotto, it takes about 30 minutes and LOTS of stirring.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHoOUG0YmvHLeRJ14_Bjns8COSExaS__xzmVqWfA4qbAOjDF_rTh_aHpAB5EBi_BX_2ZZX-2EwdJ1m4TwKF3K_QPppXWbCBDnZ6wWBQ7K3sZt3BKqqriuj3GhX3WrKypfSBAtQDnzBCA6/s1600-h/15_Finished+risotto.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHoOUG0YmvHLeRJ14_Bjns8COSExaS__xzmVqWfA4qbAOjDF_rTh_aHpAB5EBi_BX_2ZZX-2EwdJ1m4TwKF3K_QPppXWbCBDnZ6wWBQ7K3sZt3BKqqriuj3GhX3WrKypfSBAtQDnzBCA6/s400/15_Finished+risotto.JPG" alt="" id="BLOGGER_PHOTO_ID_5381710889607381586" border="0" /></a><br /><br />The lamb emerges from the oven the onions are all melty and there's a super savoury reduced brown ring around the pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYICb89XyCwD4x4S0haCWRrMbKVCwD1XCAw5Ct28YSO9z4a1RoRiJt3Rlc12I_dEP85i5kqDE7cbucs1P9SB8g6nL93o2yPLg-UNivp8-h7Q6R12agbVhSc6ed8-QRp8OI3SiC7M1Xv7dW/s1600-h/16_After+the+Braise.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYICb89XyCwD4x4S0haCWRrMbKVCwD1XCAw5Ct28YSO9z4a1RoRiJt3Rlc12I_dEP85i5kqDE7cbucs1P9SB8g6nL93o2yPLg-UNivp8-h7Q6R12agbVhSc6ed8-QRp8OI3SiC7M1Xv7dW/s400/16_After+the+Braise.JPG" alt="" id="BLOGGER_PHOTO_ID_5381710897360579202" border="0" /></a><br /><br />Here is the final product. In retrospect, I probably should have used a different coloured bowl.<br />Everything got mixed together and then topped with a little parmesan.<br />It was SO SUPER GOOD. I can't even remember if poor Kyle got to try any. (I ate the rest of it the next day for breakfast, lunch, and dinner... )<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCc_SLHtDUuD45ghQvs0g2It97SuFwYma-EN5Sfktgyo5up3Nf5muHs8wURIS0662JtBe0bL-z7cphzzo-cSPFGkhn0CRgvoC2nl2p9DOAtUiyub0WwkwSLSV6OmyQsafYbNO1gd11wfk/s1600-h/17_Done+with+Parm.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCc_SLHtDUuD45ghQvs0g2It97SuFwYma-EN5Sfktgyo5up3Nf5muHs8wURIS0662JtBe0bL-z7cphzzo-cSPFGkhn0CRgvoC2nl2p9DOAtUiyub0WwkwSLSV6OmyQsafYbNO1gd11wfk/s400/17_Done+with+Parm.JPG" alt="" id="BLOGGER_PHOTO_ID_5381710906532195762" border="0" /></a>My next project for the soup is a roast vegetable lasagna using the soup (mixed with tomatoes) as the sauce. I don't know if I will blog it though, it's a multi-day project and I don't know if I want to put you through that. : )<br />Well anyways, enjoy the pictures, and be sure to check out the links for Zee Company and Montreal Confections. Also, if anyone wants any squash soup... we have lots.<br />More posts to come soon! I promise!!!!Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com4tag:blogger.com,1999:blog-2306050452816393259.post-1676215248972885132009-08-13T10:36:00.012-04:002009-08-13T12:21:49.867-04:00Mom, Dad, & the Smoked Pork<span style="font-family:verdana;">My parents were in town last weekend. They’ve lived in Ontario since 1996 or 1997 (taking a 5 year break to live in Vancouver). They decided to come for a visit because we wouldn’t really have time to see them before the wedding so they came to us. (By the way, this Saturday, August 8th, it was 4 weeks until the big day.)</span><span style="font-family:verdana;"> </span><span style="font-family:verdana;">Well anyhoo, the first night we made braised lamb shanks and beef ribs with a puréed zucchini / leek soup and a version of Caesar salad with Kyle’s home made Caesar dressing and ciabatta croutons. That was a lovely dinner, but not interesting enough for the C & O.</span><span style="font-family:verdana;"> </span><span style="font-family:verdana;">The bigger adventure was the smoked pork the next night. That was excellent! There were a few hiccups along the way, we were late getting back from my grandfather’s house and weren’t sure that we would have enough time in the smoker. Also, I’m afraid we did brine it for too long. It should have been in there for probably 8-10 hours, not overnight.</span><span style="font-family:verdana;"> </span><span style="font-family:verdana;">I don’t understand why you can take a turkey, put it in a brine for 24h and have it turn out fine, but a 4” x 10” x 17” piece of pork absorbs too much salt? The meat on the turkey certainly isn’t that thick! There’s a giant cavern inside! This definitely calls for some internet research; or perhaps a letter to Ted Allen and his Detectives.</span><span style="font-family:verdana;"> </span><span style="font-family:verdana;">Ok back on track, the final meal was Smoked Pork (some sort of giant rib / loin cut), celery root purée, and roasted broccoli, <a href="http://www.amateurgourmet.com/2008/11/the_best_brocco.html">courtesy of The Amateur Gourmet</a>, (It’s the only way Kyle will eat broccoli)</span><br /><br /><span style="font-family:verdana;">ON TO THE PICTURES!</span><br /><br /><br /><br /><br /><span style="font-family:verdana;">Starting Saturday, we cleaned out the cooler, then lined it with as much ice and cool packs as we could find. We took out massive piece of pork and put it in two garbage bags (I still kind of felt like the cooler was dirty) and filled it with brine. 2 cups kosher salt, 1 cup brown sugar, equal parts onion powder and garlic powder, it probably amounted to about 2 – 3 tbsp each, but that’s really up to you.</span><br /><br /><span style="font-family:verdana;">There it stayed for 24h, but like I said, it probably should have been in there for less time.</span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSW6PkK2ygJEomjmm5GIkhcVh5xC3T_Gya3K9N9aKIrgG3AvUYhdERZm0I7-B-Zut4K7H6aMA_IKswBVbctnsCLOVqUApo1EhyxT8LyqjNqWElZORwFZIo7N_auZSYfvGf2_wgOsRVLiM/s1600-h/In+the+cooler.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSW6PkK2ygJEomjmm5GIkhcVh5xC3T_Gya3K9N9aKIrgG3AvUYhdERZm0I7-B-Zut4K7H6aMA_IKswBVbctnsCLOVqUApo1EhyxT8LyqjNqWElZORwFZIo7N_auZSYfvGf2_wgOsRVLiM/s400/In+the+cooler.JPG" alt="" id="BLOGGER_PHOTO_ID_5369475422945599794" border="0" /></a><br /><br /><span style="font-family:verdana;">Sunday, afternoon, we took it out and rinsed it, patting it dry with paper towels and then let it air dry for about ½ an hour. Then we applied the rub. Unfortunately my mother was in the shower at the time so I had to sit around with my hands caked in rub until she finished….</span><br /><span style="font-family:verdana;">The rub consisted of Paprika, chilli powder, garlic powder, coriander, a bit of brown sugar, a bit of salt, and black pepper. After that, the meat went in the fridge and we went out. </span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IZIEIf30LatQgxvJ9JxZPgi_ZBWlZZ-H4PeX2rrvChlniWAp1F7dFORt3l19WEC3IZFoR-qDYh0zsqQPdDKQmVflckjNTdc3mluP2HE6IHkk5FSBunLx3onkn3DQtbD274INeXRET7Za/s1600-h/And+the+rub+goes+on+on.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IZIEIf30LatQgxvJ9JxZPgi_ZBWlZZ-H4PeX2rrvChlniWAp1F7dFORt3l19WEC3IZFoR-qDYh0zsqQPdDKQmVflckjNTdc3mluP2HE6IHkk5FSBunLx3onkn3DQtbD274INeXRET7Za/s400/And+the+rub+goes+on+on.JPG" alt="" id="BLOGGER_PHOTO_ID_5369475412637758306" border="0" /></a><br /><br /><span style="font-family:verdana;">When we returned a few hours later, the pork was removed from the fridge and left out to come to room temperature (otherwise it lowers the temperature in the smoker or the oven too much.)<br />It went in for 2 hours at 220°C. </span><br /><span style="font-family:verdana;">In the meantime, a large celery root (or celeriac) was being hacked to little uniform ½” bits. </span><span style="font-family:verdana;">Its cries went unanswered. </span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWMR53EVXfUOKchaXmZGC7KBaScY8yjITWORWyQkknNODPRQ7p-C-4ibqWdpGMjHAVtkN2ob-dqlgycvD-zXP3zpZ5yjUa9bPO-0Ws6N4GaeGUO1CyPmenL_ODAScABH0d7Px67rAjhnw/s1600-h/celeryROOT.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWMR53EVXfUOKchaXmZGC7KBaScY8yjITWORWyQkknNODPRQ7p-C-4ibqWdpGMjHAVtkN2ob-dqlgycvD-zXP3zpZ5yjUa9bPO-0Ws6N4GaeGUO1CyPmenL_ODAScABH0d7Px67rAjhnw/s400/celeryROOT.JPG" alt="" id="BLOGGER_PHOTO_ID_5369475401808027410" border="0" /></a><br /><br /><span style="font-family:verdana;">I also roughly chopped about 6 cloves of garlic. Don’t be afraid of the garlic, oddly enough we’ll boil the whole thing so the garlic will lose its potency.</span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSFqNZXVd8Hzd2meJM8buCVXfk3MNFY0dLhGhvI9yppJxZW3QWMqjeJNEmFpoAMBa1dwkidU7ZgshOk3eaW8cmjv2QvLKYLlT26cHbYQpGTGPxtonBs9QJYzImCl9heMjHWmuQw5r-oDH/s1600-h/Chunky+Garlix.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSFqNZXVd8Hzd2meJM8buCVXfk3MNFY0dLhGhvI9yppJxZW3QWMqjeJNEmFpoAMBa1dwkidU7ZgshOk3eaW8cmjv2QvLKYLlT26cHbYQpGTGPxtonBs9QJYzImCl9heMjHWmuQw5r-oDH/s400/Chunky+Garlix.JPG" alt="" id="BLOGGER_PHOTO_ID_5369475389527480642" border="0" /></a><br /><br /><span style="font-family:verdana;">In a pot of boiling water, add the celery root, and most of the garlic, </span><br /><span style="font-family:verdana;">reserving 4 or 5 good chunks, or more. Cook for about<br />8 minutes or until the celery root is tender but not mushy. </span><br /><span style="font-family:verdana;">And drain.</span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qgsbdNkHRHSczOgJOijtDf-dOw0r_wuHaEZgvbzieoHuknFzEuMpcUVi9tMW3xRrCryWsqYKSEE9fJ-TxQVEGwgxwEYTQ9-Zqcgwcaum0hW2S9qh7DlmhO8SzRQNHOS76E69iWazNGVo/s1600-h/Steamy_CR.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qgsbdNkHRHSczOgJOijtDf-dOw0r_wuHaEZgvbzieoHuknFzEuMpcUVi9tMW3xRrCryWsqYKSEE9fJ-TxQVEGwgxwEYTQ9-Zqcgwcaum0hW2S9qh7DlmhO8SzRQNHOS76E69iWazNGVo/s400/Steamy_CR.JPG" alt="" id="BLOGGER_PHOTO_ID_5369472917346018674" border="0" /></a><br /><br /><span style="font-family:verdana;">Heat a little olive oil in the bottom of the pot that you boiled the celery root and garlic in and fry the chunks until there is the tiniest bit of browning. Then remove from the heat and add the reserved uncooked garlic chunks, a splash of cream or milk and some butter (about 1 tbsp of butter, cream quantity depends on the consistency you desire). Either blend it with an immersion blender (easiest solution) or pour the mixture in batches into a blender or food processor and purée smooth. Add salt and white pepper (or black if you don’t mind the little black specks). </span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ9AGxY5m4iQbo53LUpE83Bly507xAx_V-XzeHn6ywrYb8O7qRugQdj40Zcqfq9DuyXWDASKwMoOnuJHXDrJ52nd981ByW-gWrbF2VsE5Ie4DEEcCymBIBjVOK7Q9zpOmodB9dXPae3Mu/s1600-h/Blended+CR.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQ9AGxY5m4iQbo53LUpE83Bly507xAx_V-XzeHn6ywrYb8O7qRugQdj40Zcqfq9DuyXWDASKwMoOnuJHXDrJ52nd981ByW-gWrbF2VsE5Ie4DEEcCymBIBjVOK7Q9zpOmodB9dXPae3Mu/s400/Blended+CR.JPG" alt="" id="BLOGGER_PHOTO_ID_5369472907622586034" border="0" /></a><br /><br /><span style="font-family:verdana;">The last thing we did was the roasted broccoli. It was something that I originally spotted on the </span><a style="font-family: verdana;" href="http://www.amateurgourmet.com/2008/11/the_best_brocco.html">Amateur Gourmet blog</a><span style="font-family:verdana;">, but apparently it should originally be credited to Ina Garten, The Barefoot Contessa. It’s amazing; I didn’t think you could roast broccoli (Borkly) but it ends up nutty and not overcooked and sucks up so much flavour from whatever else you put in it. I cut up 2 heads of broccoli (florets only, for Kyle) and put into a roasting pan along with a few tablespoons of oil (enough to coat the Borkly) 6-8 cloves of garlic, sliced; the zest of 2 lemons, either shaved on a microplane or zested and then chopped, and some salt and pepper. </span><br /><span style="font-family:verdana;">A few years ago in an Indian market I wandered over to the produce department to my simultaneous delight and horror, I saw that ‘Borkly’ was on sale that week. Borkly bears an uncanny resemblance to broccoli. So from that day on, broccoli became borkly in the SnookRoussel residence. </span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqG0v3sDwSMNE9IE6VUsfe6Y8ScSX0zPdc0THh30-tfwIEtBs31zXguYuZwzJtjHvNWptiJxA6obAN83UmpEIfntZVyPVD_3x1a0Nsxd_IE1oLE2ZVHcOep6kL8VPTd1YNHHr34XkjFdV/s1600-h/Borkly_Garlic.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqG0v3sDwSMNE9IE6VUsfe6Y8ScSX0zPdc0THh30-tfwIEtBs31zXguYuZwzJtjHvNWptiJxA6obAN83UmpEIfntZVyPVD_3x1a0Nsxd_IE1oLE2ZVHcOep6kL8VPTd1YNHHr34XkjFdV/s400/Borkly_Garlic.JPG" alt="" id="BLOGGER_PHOTO_ID_5369472901450147330" border="0" /></a><br /><br /><span style="font-family:verdana;">The borkly went into the oven at 350°F for 25 minutes. </span><br /><span style="font-family:verdana;"> Half way through, stir it around and turn the pan. </span><br /><span style="font-family:verdana;"> After 25 minutes, remove from oven and toss with the juice of one lemon and as much parmesan as you want. In the picture you can see we covered it in tinfoil, but that was just to keep it warm, you do not have to.</span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYkon4E7Mw6LQg0S2E1vIq6qihTxUJO_yEUTQdZGWm2EoU13WBgzcDXjmljVkFla1Sui-NRfpWd1YZULwd9-QDow9ZYDKFkjNiLgJtNnfeoX1y4-E6M9JLEoaxNQtSKnolgzEf_-elKxC/s1600-h/Cooked+Borkly.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYkon4E7Mw6LQg0S2E1vIq6qihTxUJO_yEUTQdZGWm2EoU13WBgzcDXjmljVkFla1Sui-NRfpWd1YZULwd9-QDow9ZYDKFkjNiLgJtNnfeoX1y4-E6M9JLEoaxNQtSKnolgzEf_-elKxC/s400/Cooked+Borkly.JPG" alt="" id="BLOGGER_PHOTO_ID_5369460347256162050" border="0" /></a><br /><br /><span style="font-family:verdana;">Once the meat came out of the smoker, we let it rest for about 15 minutes covered in foil, </span><span style="font-family:verdana;">and then sliced it thinly. </span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJz3IxcT-alwDPTnQulZaoGIE3_bwUdV_JQ3f5-JjJJd1ZepAUCsaer-zKmdLRxy5-FF06xzwSvlIKpzQXfwp2kvZY80kn7u3kqccSfQAI5iTP2e4EooYpEdLfXVvMr6iQs5FMfTMFBh0/s1600-h/Pork+on+a+board.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJz3IxcT-alwDPTnQulZaoGIE3_bwUdV_JQ3f5-JjJJd1ZepAUCsaer-zKmdLRxy5-FF06xzwSvlIKpzQXfwp2kvZY80kn7u3kqccSfQAI5iTP2e4EooYpEdLfXVvMr6iQs5FMfTMFBh0/s400/Pork+on+a+board.JPG" alt="" id="BLOGGER_PHOTO_ID_5369460339378173410" border="0" /></a><br /><br /><span style="font-family:verdana;">There was still a giant chunk left over that we have since eaten for lunch and added to pea soup in place of bacon, and even turned into tiny appetizer-sized souvlaki / pork shish taouks.</span><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirGFwNYWGVhe2JAkiDlid3kljz9IvqtxNq1aUyQ4l70OkL1VjTtdkwTccGBWD_Awm1IFRyP3uXvA0LAEWtESO_0gcto18qt-dNy7ceptuWBQBKSP4-M5VZNNaI4XfgxMp-MhYYDagT4HRH/s1600-h/The+other+chunk_crop.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirGFwNYWGVhe2JAkiDlid3kljz9IvqtxNq1aUyQ4l70OkL1VjTtdkwTccGBWD_Awm1IFRyP3uXvA0LAEWtESO_0gcto18qt-dNy7ceptuWBQBKSP4-M5VZNNaI4XfgxMp-MhYYDagT4HRH/s400/The+other+chunk_crop.jpg" alt="" id="BLOGGER_PHOTO_ID_5369475798313378194" border="0" /></a><br /><br /><span style="font-family:verdana;">Kyle made a quick barbeque sauce to accompany the meat (I’ll let him tell you that recipe), and we’re off to the races.</span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUua9ZW0bmlHT9-4EGIv1LI4zGTh36porQzQFMEIlD_vnQ_TrRfCsh9xLp-_GGgy-Xumdisdpi5RWdCposnoeaZQ5FeZLnePqvTY5aooA_mAZmixA2wfKFAN06qlfdpwYyK93_jWOwEQog/s1600-h/BBQ+Sauce.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUua9ZW0bmlHT9-4EGIv1LI4zGTh36porQzQFMEIlD_vnQ_TrRfCsh9xLp-_GGgy-Xumdisdpi5RWdCposnoeaZQ5FeZLnePqvTY5aooA_mAZmixA2wfKFAN06qlfdpwYyK93_jWOwEQog/s400/BBQ+Sauce.JPG" alt="" id="BLOGGER_PHOTO_ID_5369460316592899698" border="0" /></a><br /><br /><span style="font-family:verdana;">Actually we nearly forgot to take a final picture. Everyone had gobbled their food down so quickly that we had to remake the plate for the picture. So it is a touch on the messy side. </span><br /><span style="font-family:verdana;">(The food stylist will be fired) </span><br /><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmq90thtqyQGiXKFwQkVyuQEhy4J8_KC81ypHOQjBF1-RXlaRzdPW-cu_2Gojb4J7t_i42AIoH8_trrn498ExX5OnKMkwCa1pxhjZSK6lL1ZOO-RwS1IoVWXgoEPMr9uL2C749X1iLDwXK/s1600-h/Final+Plate.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 330px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmq90thtqyQGiXKFwQkVyuQEhy4J8_KC81ypHOQjBF1-RXlaRzdPW-cu_2Gojb4J7t_i42AIoH8_trrn498ExX5OnKMkwCa1pxhjZSK6lL1ZOO-RwS1IoVWXgoEPMr9uL2C749X1iLDwXK/s400/Final+Plate.JPG" alt="" id="BLOGGER_PHOTO_ID_5369460306424223714" border="0" /></a><br /><span style="font-family:verdana;">Upcoming projects include: Steamed pork buns, homemade orecchiette with mushroom herb sauce, and 1000 gallons of sage parmesan butternut soup. Ok maybe not 1000 gallons, but it’s for the wedding (3 ½ weeks away) so it’s going to be huge!</span><br /><span style="font-family:verdana;">Thanks everyone! Remember, suggestions always welcome.</span>Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com3tag:blogger.com,1999:blog-2306050452816393259.post-49818516927756713732009-07-30T20:28:00.007-04:002009-07-30T21:25:04.045-04:00Argentinean inspired spicy Sunday dinnerOk so Kyle wanted Mexican, but then he said he wanted Chimichurri sauce, which I tried to explain to him was from <a href="http://en.wikipedia.org/wiki/Chimichurri">Argentina</a>. (I then came to learn that it is a regionalization of the name Jimmy McCurry, an Irishman who invented the sauce in Argentina).<br />Anyways, due to the aging spears in our fridge, I tried to look up a traditional asparagus recipe from Argentina, but even though they grow the stuff there, it’s difficult to find a recipe not written in Spanish. I found one that called for Leche de Tigre. <strong><span style="font-size:130%;">Anyone know any lactating tigers?</span></strong> A little more internet research and I discovered that Leche de Tigre is essentially the juice from a ceviche. Deciding that it was too involved to make a ceviche simply to use the juice and discard the lovely fish, I swapped Leche de Tigre for lime juice. It also called for quenelles of sweet potato. I’m not sure how <a href="http://www.recipetips.com/glossary-term/t--33922/quenelle.asp">quenelles</a> of sweet potato would hold their shape in a salad…. And Rocoto which is a pepper that I don’t think exists in this country. They say that necessity is the mother of invention, I say that a recipe filled with imaginary ingredients is the mother of invention.<br />So the menu came down to:<br />Citrus Marinated Steak with Chimichurri sauce,<br />Spicy roasted corn, asparagus and sweet potato salad<br />And ‘green’ potatoes with zucchini<br />We also had cornmeal and sausage stuffed jalepeno boats, but I’m not sure there’s room here for that recipe. Maybe some other time; if I ever make it using chickpea flour (which I have been searching for)<br />In the past, I haven’t been too effective at writing down recipes and quantities, but will try to be better, I just don’t really use exact quantities in real life….<br />For the chimichurri sauce, Kyle followed the epicurious.com recipe to the letter, so instead of writing it all out here, <a href="http://www.epicurious.com/recipes/food/views/Chimichurri-Sauce-107159">I will simply link to it</a>. Chimichurri is a herb sauce of parsley, cilantro, vinegar, and more that is often served over grilled meat.<br /><br /><br />We started out with a very large cheap steak and marinated it for about 5 -7 hours in orange juice, red wine vinegar, Worcestershire sauce, onion powder, garlic powder and salt. I’m not sure of the exact ratio of ingredients, the marinade was Kyle’s creation.<br /><br />So while that was brewing in the frigo, I chopped 1 small / medium sweet potato into half inch cubes and about 13 healthy size (not spindly, not fat) asparagus into 1.5 inch lengths. (This was after snapping off their woody ends of course).<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQ1yv0KTWPt4dfDahgAoW2JMm63f0evfcsKDTx6jg3EamAffWZXrg6s0qXU6H65LZ2ipEJaImELhnebY2stqcLoH8PFNW75es6Z1Uz-ovAUvlXyxFHmBbJM2jgW_NCC0XeTd3h-xcA33f/s1600-h/chop+sparagus+n+yam.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364421549396133778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQ1yv0KTWPt4dfDahgAoW2JMm63f0evfcsKDTx6jg3EamAffWZXrg6s0qXU6H65LZ2ipEJaImELhnebY2stqcLoH8PFNW75es6Z1Uz-ovAUvlXyxFHmBbJM2jgW_NCC0XeTd3h-xcA33f/s400/chop+sparagus+n+yam.JPG" /></a><br /><br />The sweet potatoes were boiled for about 8 minutes until completely cooked, but not mushy. Then drained and immediately transferred to a bowl where they took up residence with the juice of one lime. While the potatoes are still hot and damp like that, they really suck up the lime flavour. Ultimately, 2 ½ limes will go into the mixture, but added each time a new cooked vegetable goes in.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlDlnmQOc5m6tu3fS5yMehHwkW_Q6NPY5GO1ZA4dau9KX9ciQAzlK6Qx4TIXa0P3hRGEt_YshBuTUK_FsEJExYWY97Tag1C-8OxGSP3B-CohztwfQMQgRVNlCiTZTfubk7T3cg3NvU5WZ/s1600-h/squeeze+the+lime.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 302px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364421544696310898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlDlnmQOc5m6tu3fS5yMehHwkW_Q6NPY5GO1ZA4dau9KX9ciQAzlK6Qx4TIXa0P3hRGEt_YshBuTUK_FsEJExYWY97Tag1C-8OxGSP3B-CohztwfQMQgRVNlCiTZTfubk7T3cg3NvU5WZ/s400/squeeze+the+lime.JPG" /></a><br /><br />I spread out an even coating of frozen corn onto disposable baking sheet. The quantity is up to you, depending on how much you like corn. It was left out on the counter to thaw, and then to dry a little bit. It then went into the oven under the broiler for about 20 minutes. But it is definitely something that you need to watch. Once it starts to brown on the top it should be turned in the oven. And then when some of the kernels get black and charred, the really dead ones should be removed and the whole thing stirred a little bit to get the ones hiding underneath to the top and put back in for another 5 minutes or so. But really, watch it because it can be blackened beyond repair faster than you think!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFubiubmpzvX2M5UTDcFL8uGOaEVeEh11o5KOqq38TqtVNAu8zfDFI_Omhk1J7C-eqb2Y3wdwTEei8CEnfFYIojhwSk_mgmVR7cRmyDyPlNVU8SWl0z3J8A58eqPHrXX3jIboHcYXWwbFa/s1600-h/Broil+Corn.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364421013325939378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFubiubmpzvX2M5UTDcFL8uGOaEVeEh11o5KOqq38TqtVNAu8zfDFI_Omhk1J7C-eqb2Y3wdwTEei8CEnfFYIojhwSk_mgmVR7cRmyDyPlNVU8SWl0z3J8A58eqPHrXX3jIboHcYXWwbFa/s400/Broil+Corn.JPG" /></a><br /><br />That too is added to the bowl with the juice of another lime. Also in the mix is half a clove of garlic, minced and a scotch bonnet pepper, minced.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNulsvCkn0UVdEd3DwHrbtjP6CFX50rH02GX2NhYAzb8Hlj5AsCEq4VB4G94L8det5V2GE-Q3_5wJKw3nSANmMWurEatWJWJ7P3juEamQcRTEt-FtLn7yYlIymNTGhCnPWiIOaP5H7R9Ur/s1600-h/Add+Garlic+chopped+peppers+and+lime+juice.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 351px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364421008459495490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNulsvCkn0UVdEd3DwHrbtjP6CFX50rH02GX2NhYAzb8Hlj5AsCEq4VB4G94L8det5V2GE-Q3_5wJKw3nSANmMWurEatWJWJ7P3juEamQcRTEt-FtLn7yYlIymNTGhCnPWiIOaP5H7R9Ur/s400/Add+Garlic+chopped+peppers+and+lime+juice.JPG" /></a><br /><br />This here be Scotch Bonnet. Fear ye the scotch bonnet! My fingernails have been hurting for 2 days from cutting the scotch bonnet. So if you have sensitive hands, wear gloves when cutting. If you have sensitive palates and bellies, opt for a milder chilli.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy84tBuoYy_XwbVDlOHdXUktFdivP9THB6m1YXDv7a5wx8OwGAXdqrpcIe1bYeRsvyl8zj35tECn23XjoxrXFYXPQaVYyb6QxeR3QW8_g-kmKEYO6PHGvd1NqNK-WNl8Umy83eN8HVbhKB/s1600-h/Hot+Pepper.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364421003441939890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy84tBuoYy_XwbVDlOHdXUktFdivP9THB6m1YXDv7a5wx8OwGAXdqrpcIe1bYeRsvyl8zj35tECn23XjoxrXFYXPQaVYyb6QxeR3QW8_g-kmKEYO6PHGvd1NqNK-WNl8Umy83eN8HVbhKB/s400/Hot+Pepper.JPG" /></a><br /><br />Finally the asparagus was boiled for about 4 minutes; to the point where it is still nice and green (not flaccid and olive drab) but tender. Drained, and shocked in cold water, either an ice bath or under cold running water. It was added to the mix along with some (about ½ a teaspoon) chopped lime zest, the juice of ½ a lime, and salt to taste. Mix it up and put it in the fridge to chill for at least half an hour.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAs5QYQlkcziXUqon4NWPD9tExogQcYLNawF8jwl0U8FekzR3LxgbAvTjCTBLYto7wD3x4146HvD40kOrLPy9UQghyphenhyphen0_3F3s8FtJaI4XEmtwUQsEZQP0gqExWvgMmKxL_1Or98hhlasst/s1600-h/Add+asparagus+and+cilantro.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 293px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364420999226145954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAs5QYQlkcziXUqon4NWPD9tExogQcYLNawF8jwl0U8FekzR3LxgbAvTjCTBLYto7wD3x4146HvD40kOrLPy9UQghyphenhyphen0_3F3s8FtJaI4XEmtwUQsEZQP0gqExWvgMmKxL_1Or98hhlasst/s400/Add+asparagus+and+cilantro.JPG" /></a><br /><br /><br />While Olive slumbers<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5w9uL8s05MJHIo0gsSzLIJR9OKpTXf3rJh2xvHmq0H9b8ad6o-MeRHBYJIK6qjwaGApBg2LqY3B7OOzVSWUJKLpyEpAvmWdK6aDfTV2hjac_4lUwGIhtTDZ-VBeygbI5no21AT7wn_K2k/s1600-h/And+Olive+slumbers.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364420998414434866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5w9uL8s05MJHIo0gsSzLIJR9OKpTXf3rJh2xvHmq0H9b8ad6o-MeRHBYJIK6qjwaGApBg2LqY3B7OOzVSWUJKLpyEpAvmWdK6aDfTV2hjac_4lUwGIhtTDZ-VBeygbI5no21AT7wn_K2k/s400/And+Olive+slumbers.JPG" /></a><br /><br />And Sidney stares<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FepvDmf9py2l-cpdnCeRsj1n0wofNsCTWjX4kS44s6BA24OCMlrvEp_rrDiULPgrhCgDtj4s22pxqT9RofC81q6hMmduErvGo07_yOYT328mmVS8oMhruiy1h5-DkFNTztTjZC8j1z-S/s1600-h/And+Sidney+Stares.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364419614077565202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FepvDmf9py2l-cpdnCeRsj1n0wofNsCTWjX4kS44s6BA24OCMlrvEp_rrDiULPgrhCgDtj4s22pxqT9RofC81q6hMmduErvGo07_yOYT328mmVS8oMhruiy1h5-DkFNTztTjZC8j1z-S/s400/And+Sidney+Stares.JPG" /></a><br /><br />For the potatoes, I chopped about 2 lbs of potatoes into large chunks and cooked them in boiling water for about 10 minutes until tender but not mushy.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEPk6cjXsAczSMloGxQJH-VY4eA_G2X1TGvYg7msYNtj3gsecAaqBv9q3V20DaZm_JBI8P6zxoZWq4A-zOc5UpaWwIndxmK6iMMOz2JP_1z3m92apOZbKvpPWpppRWtCn7r1CZy1dMMhK/s1600-h/Potato+in+chunks.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364419608526323106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEPk6cjXsAczSMloGxQJH-VY4eA_G2X1TGvYg7msYNtj3gsecAaqBv9q3V20DaZm_JBI8P6zxoZWq4A-zOc5UpaWwIndxmK6iMMOz2JP_1z3m92apOZbKvpPWpppRWtCn7r1CZy1dMMhK/s400/Potato+in+chunks.JPG" /></a> </div><div><br />Then, in a dry non-stick pan char an onion (halved), 8 garlic cloves with the skins still on, and 8 tomatillos. I used canned tomatillos, the ones in the back yard are pea sized – not full grown yet. The canned ones will char, but they also have the tendency to pop and sizzle in a sickly foam. If you have access to fresh tomatillos, use them, but the canned will work just fine. You can also use tart tomatoes if you can’t find tomatillos at all.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirBp6KSzTW6azbWcwpmwqTw5cgu8Y7DADdiXiOqR6STFzUW8tokozARE9xunYGeTzeoLHTGUi6ojtfgoz1bjdCOfRvx2XP9giSdxPGP-apIhgOI-KHT95Uij3xq-oJ-IAQJdlZOiUgFdN/s1600-h/Char+Garlic+and+stuff.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364419599266541410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirBp6KSzTW6azbWcwpmwqTw5cgu8Y7DADdiXiOqR6STFzUW8tokozARE9xunYGeTzeoLHTGUi6ojtfgoz1bjdCOfRvx2XP9giSdxPGP-apIhgOI-KHT95Uij3xq-oJ-IAQJdlZOiUgFdN/s400/Char+Garlic+and+stuff.JPG" /></a><br /><br />Skin and stem the charred garlic, as well as the onion and chop them roughly. Puree in a food processor with the tomatillos. Then cut up a small jalepeno and whizz it into the tomatillo mixture.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5mzKb6KQSlT12HTiN6SpT0MjuDn9xWHVRf2aBA6bz94z4JoxqZnF2fXqR5535tUSNFrjxLGscBZp6ICGY0r5YGTOuG7fbvevjzJl2MIb3IT9h2xdMM7_2Ls8ApUGOpgUvRVZ8exHJBuO/s1600-h/throw+in+processor+w+jalpno.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364419595138658594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5mzKb6KQSlT12HTiN6SpT0MjuDn9xWHVRf2aBA6bz94z4JoxqZnF2fXqR5535tUSNFrjxLGscBZp6ICGY0r5YGTOuG7fbvevjzJl2MIb3IT9h2xdMM7_2Ls8ApUGOpgUvRVZ8exHJBuO/s400/throw+in+processor+w+jalpno.JPG" /></a> </div><div><br />In a pan, add ½ a cup of chicken or vegetable stock and the tomatillo mixture over med. / high heat. Reduce the mixture for about 5 – 10 minutes, to concentrate the flavour.</div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHl6q-Wx0HSZKXuwAANEtt8CvjnxppRBDwN3fbDQflv6ndVdmJiSePo11nGCPZDf6l938OOunHU03GS_UzG9NgtopqEkP-P_X_5Jlqnyu_fUxJNZCd9A5d58mWsEAYYkwD-iPysBJ6p5q/s1600-h/put+on+heat.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364419590798940098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHl6q-Wx0HSZKXuwAANEtt8CvjnxppRBDwN3fbDQflv6ndVdmJiSePo11nGCPZDf6l938OOunHU03GS_UzG9NgtopqEkP-P_X_5Jlqnyu_fUxJNZCd9A5d58mWsEAYYkwD-iPysBJ6p5q/s400/put+on+heat.JPG" /></a><br /><br />Then add ½ a bunch of cilantro and a zucchini cut into large chunks, plus a little more stock, maybe a ¼ cup. I’m really not happy with how the zucchini turned out. It was pale and not cooked very soft. The next time I make this, I will add the zucchini to the dry pan with the onions and garlic to brown them and then add the pureed tomatillos/onion/garlic back into the pan with the zukes to cook some more. I’m convinced that will yield a better result.<br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364418091410317410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBJhKUdVzUVO8oYqB2UhgrR0kHFRTVxJVFsG4u60tn_UzER2NG3L5q_rP1xMeCyGwTxRpngytiwu2OohN8fWG2zXJd7TDFwnQfYfdTj6sZecx-E2WegfV86c6PK6KmZzEpOEPfRlUh-op/s400/Add+zuks+and+cilantro.JPG" /></div><div></div><div></div><div></div><div></div><div>Once the zucchinis are soft and cooked to your liking, add a ¼ tsp of cumin, salt to taste, and the other ½ bunch of cilantro chopped finely. Mix thoroughly and combine the zucchini / tomatillo / cilantro mixture with the potatoes in a bowl and stir. It was served somewhere between warm and room temperature. </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364418099381256098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeInFrR56osYs7QfLxO4-gakQHtIS-LXkSgSsZuALl4gUEWOZzlBP4bYwDw1wAj84EuDDOLjzPf4WWLbPLswIdfw8p6J_RnAHjp4M4QLKp3-PzmAnJxbrdTtyekAqdAQahngEfiUqcY_zL/s400/Tatos+done.JPG" /></div><div></div><div></div><div></div><div></div><div>Let’s check in on Olive.I don’t know what happened to her. Clearly she’s having a seizure. </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364418100697921010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oiJFHFXlOC4EzNkGf6HDNZFLnTZF8uOu8LQhLHbIH3kcCcd-KRrIv_vTGkV5BnszNUFjgB-2uodnuY8UJEo-tLbgWT1FEN9RR3oI2C9qGfJtjqSQfmGRXhLtnoFrd-q_o0wKhFyNTQ2J/s400/And+olive+twists.JPG" /></div><div></div><div></div><div></div><div></div><div>Remember the steak? After collecting it from its orangey lagoon, we grilled it to medium, salted it and then let it rest for about 5 minutes. (Sorry for the blurry picture, I was frantically wiping away saliva) </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 310px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364418110441262578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4EsG85VAiuWwVdlWpL1xv2QmHbuc10mdsp4KyzSLdYERvLOzOnSAs0v_BPt57s9k7XOWlyn9bWLqVFqN0NsM4km0NjNxofv9cWYcE2nBbvq5mtT8yp222B5nEOF4Mjv_aFrFZ0M28fY-/s400/Steak's+done.JPG" /></div><div></div><div></div><div></div><div></div><div>DA DADA DAAAAAAAA! We sliced the steak thinly and topped with Chimichurri.<br />Here is our vaguely Argentinian meal… or whatever, it was good. </div><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364418112949409618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRuSxVBA5qh6Wne_i3flcQS0udHrKLMRVQ2_vVu1w35tywiik14FmNGMcoFHkFcjUfIl-JghMClIQDZjqXzJ_ngIaNl8qCmrbLfSwKhGOnBu_j7kUJdqZHJn0-MfYCn_d1MXav5qK2ALm/s400/Finished+plate.JPG" /> </div><div></div><div>Thanks for taking the time to read. If any one has any meal suggestions that they would like to see done, feel free to request. We’ve already had one for Tuna steaks and that’s definitely in the works, I just need to find a source that I don’t have to take out a loan for!<br />Thanks everyone!</div></div></div></div></div></div></div></div></div></div></div></div>Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com3tag:blogger.com,1999:blog-2306050452816393259.post-5233307146743231552009-07-18T10:09:00.012-04:002009-07-18T11:23:44.267-04:00AY! AY! AY! THE HERBS ARE GOING BAD!What to do?<br />Well, let’s go over said herbs, I’ve got 2 weary chives (not worth saving) a crumbling handful of thyme, a damp saggy pile of basil, a giant slimy bushel of cilantro, and a perfectly healthy bushel of flat leaf parsley. Well clearly this will have to be 2 dishes, I can’t work this all together without overpowering all the other tastes with cilantro. It’s a good thing I have some healthy herbs growing outside.<br />So supplemented with oregano and thyme from the potted plants, I decided on herby vongole pasta, and a cilantro pesto. The clam pasta was great, but I’m not sure what to do with the pesto except grind some Parmesan cheese into it eat it like soup…<br />What? Don’t judge me!<br /><br /><br />Here is the pathetic little pile of herbs that I had. Ordinarily I wouldn't add the basil at the beginning but the basil I had was very strong in flavour so I added it at the beginning<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWz7asEoeePOYdUbhWhlX3lIZs6wfH9zvSyZaUnhvLQzWuhr6Vc34DlcxI3P4KeYjEfh5XdMTPfbrjNqz0_yfSpVw_pRC2gTWm0DZiSlwwJ3fUW0ibv2G0-Q8abdTxD6gMZEgBPpWeSeK/s1600-h/chopped+herbs.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359812477389870626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWz7asEoeePOYdUbhWhlX3lIZs6wfH9zvSyZaUnhvLQzWuhr6Vc34DlcxI3P4KeYjEfh5XdMTPfbrjNqz0_yfSpVw_pRC2gTWm0DZiSlwwJ3fUW0ibv2G0-Q8abdTxD6gMZEgBPpWeSeK/s400/chopped+herbs.JPG" /></a><br /><br />Lets see what I have out back to help us out, the basil is way too juvenile to be harvested.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0bQnW__oez-AqxKnPx2kaOrV09ttL3Yjx7coCgE-eQxn5epVmCzGC1EFZaHR6vEVH9iXJVyOou8ycV0m8LTIIebsgR7wxXQ0pJLe5S90_NnBMXFj59fHxIqJsxa_eMgGTXIn1F-ViLwX/s1600-h/baby_basi_not_ready.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359812473079273266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0bQnW__oez-AqxKnPx2kaOrV09ttL3Yjx7coCgE-eQxn5epVmCzGC1EFZaHR6vEVH9iXJVyOou8ycV0m8LTIIebsgR7wxXQ0pJLe5S90_NnBMXFj59fHxIqJsxa_eMgGTXIn1F-ViLwX/s400/baby_basi_not_ready.JPG" /></a></div><div><br /> </div><div>Oh but the oregano and thyme will do nicely : )<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvX6muQTr8P9tbZDAA2vKJ66mNKkBdENoBD6lYumVp8AMwQlVdXpBUa7_VB1c3oLG21DqnWINkQbIIE8VVAD3R2AZVNjUGKaQ5nHYPc5VBeC9FOBA_FlOTrJtYZcCgcXQ8Vih4ZxcDl10L/s1600-h/Herbs+out+back.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359812460382470818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvX6muQTr8P9tbZDAA2vKJ66mNKkBdENoBD6lYumVp8AMwQlVdXpBUa7_VB1c3oLG21DqnWINkQbIIE8VVAD3R2AZVNjUGKaQ5nHYPc5VBeC9FOBA_FlOTrJtYZcCgcXQ8Vih4ZxcDl10L/s400/Herbs+out+back.JPG" /></a> </div><br /><div><br />Chop up a yellow onion and metric ton of garlic... or less, whatever.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxZcDUPpFV8GXOxByV50T3rZ4RpPjWAueUFRUg-bJNfYmRw-GCdUM04TXIcTv0nwrQOGm6EnRVlytYd3yFeJzL4gdGWl9rRBu7IcAeLepKEjLciPd2yNdhs-YMIvUXpf3r4DoTAq0GDtR/s1600-h/Onions+and+Garlic.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359812459906862562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxZcDUPpFV8GXOxByV50T3rZ4RpPjWAueUFRUg-bJNfYmRw-GCdUM04TXIcTv0nwrQOGm6EnRVlytYd3yFeJzL4gdGWl9rRBu7IcAeLepKEjLciPd2yNdhs-YMIvUXpf3r4DoTAq0GDtR/s400/Onions+and+Garlic.JPG" /></a><br /><br />Into the pan, keep the garlic chopped thick and the onions chopped thin, this way the onions will brown and the garlic won't burn.<br /></div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntokP8BMJ9-F-YgxaGpjijDZZZHc5UrQgolur4mohVZuvhGIgBl4mV8c6PIP3YFeaM0mqY13oxRIkAMxBluXcOzFLcPpCAw2E1ne9goFR14LnGtvH9LkhvWCxmG6hPKe5QNOQgtaMN1rG/s1600-h/In+the+Pan+O_G.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359812454927798610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntokP8BMJ9-F-YgxaGpjijDZZZHc5UrQgolur4mohVZuvhGIgBl4mV8c6PIP3YFeaM0mqY13oxRIkAMxBluXcOzFLcPpCAw2E1ne9goFR14LnGtvH9LkhvWCxmG6hPKe5QNOQgtaMN1rG/s400/In+the+Pan+O_G.JPG" /></a><br /><br />I flung a few clams on the floor to see if it would lure the natives out of hiding. Sure enough it worked, but after a few sniffs they decided they weren't interested.<br />This is the newly famous Olive.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmReRfq9tCJw84rFL5o06OctZnlDFBLjdkrDwYMH1Mqk7Z9LqSc1VftAcBv_p67oFz0OK0hqFZ5rsPcQFlGk5A3BvkQXhnF8BLNyHZGIwyePJy-8-2zl5r0clZows5w5bnAe4wcWaDOqoM/s1600-h/Olive.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359811459747139090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmReRfq9tCJw84rFL5o06OctZnlDFBLjdkrDwYMH1Mqk7Z9LqSc1VftAcBv_p67oFz0OK0hqFZ5rsPcQFlGk5A3BvkQXhnF8BLNyHZGIwyePJy-8-2zl5r0clZows5w5bnAe4wcWaDOqoM/s400/Olive.JPG" /></a><br /></div><br /><div>And big giant Sid happened by as well.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwiyPakQeifctpTLzjmd_n_Pl7iSY736S0OahJafhiwuz9Iqka1zKuCXlcVzmOGNsfqpquo2zHTQBnWvbN2erkxeBrVHkOcdhyz1nl3IcHASzG-YegJ8ycGlfRXB5yFBRnFlDlTDny4sH/s1600-h/Sid.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359811457313722818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwiyPakQeifctpTLzjmd_n_Pl7iSY736S0OahJafhiwuz9Iqka1zKuCXlcVzmOGNsfqpquo2zHTQBnWvbN2erkxeBrVHkOcdhyz1nl3IcHASzG-YegJ8ycGlfRXB5yFBRnFlDlTDny4sH/s400/Sid.JPG" /></a><br /><br />2 cans of baby clams and the herbs in the mix.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfJWcbRkMwhVcJ56sBeDvLbjPDiN033EagRDgaM1N6M2W1vhUpL2qOKeBBChS8pGN0XoJMkBSwvAlnfd12G9HkmP1z1wsGYQ0WkaXcVI-anCLOLcOxJTVdneO8zfEZzf-VFvMABxJeZrV/s1600-h/clams+in+da+pan.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359811454982967186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfJWcbRkMwhVcJ56sBeDvLbjPDiN033EagRDgaM1N6M2W1vhUpL2qOKeBBChS8pGN0XoJMkBSwvAlnfd12G9HkmP1z1wsGYQ0WkaXcVI-anCLOLcOxJTVdneO8zfEZzf-VFvMABxJeZrV/s400/clams+in+da+pan.JPG" /></a> </div><br /><div><br />Adding some vermouth or white wine, you could also use some sort of stock, veg or bird.<br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcjvk5dvNROxYkdrud3P6om7VWNYT-pygMFh2mOYr7Q_APavJ32Cn96CBsJUWYU5gHTo4thIuXmeKV3to36NfAX0OiP6-k8dljmXw2nt-IwXo_YFPiGDo9MqZJRzwvcbDKavXDNJDKm04/s1600-h/vermoose.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359811438163996930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcjvk5dvNROxYkdrud3P6om7VWNYT-pygMFh2mOYr7Q_APavJ32Cn96CBsJUWYU5gHTo4thIuXmeKV3to36NfAX0OiP6-k8dljmXw2nt-IwXo_YFPiGDo9MqZJRzwvcbDKavXDNJDKm04/s400/vermoose.JPG" /></a><br /><br />It seems an anchovy is trying to escape from the jar. I punished it by adding it to the pan.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGQ9hHqeis1YJRD8dNuZCi-i2UU7huMjWjLgXTRO2Sj01LbPxCs7kvF_a3u1hde8wLxpoPCeNz6lZ-yhKpE_ZXEG0y2mUtDexmPrk8RO2OD3tCxSeLcBnXwoYMry5PNzodbP3lax0EXb5/s1600-h/Anchovy.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359808572796060210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGQ9hHqeis1YJRD8dNuZCi-i2UU7huMjWjLgXTRO2Sj01LbPxCs7kvF_a3u1hde8wLxpoPCeNz6lZ-yhKpE_ZXEG0y2mUtDexmPrk8RO2OD3tCxSeLcBnXwoYMry5PNzodbP3lax0EXb5/s400/Anchovy.JPG" /></a><br /><br />Added half a bunch of flat leaf parsley, chopped coarsley for added fresh flavour.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNKpoHygV-tXKS6QV-4CHvr1o-nsRk1wnIWlINQi4w5459xSiBH5gT4Gz58vshn9Q0ZKSJYYZKeB8jS42pwXTnXcZLnKddz9N0SxwTdXt3X_iYCjfczI7CruVS48OJyWbRbK-O9FJfohJ/s1600-h/Adding+Parsley.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359808565457125474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNKpoHygV-tXKS6QV-4CHvr1o-nsRk1wnIWlINQi4w5459xSiBH5gT4Gz58vshn9Q0ZKSJYYZKeB8jS42pwXTnXcZLnKddz9N0SxwTdXt3X_iYCjfczI7CruVS48OJyWbRbK-O9FJfohJ/s400/Adding+Parsley.JPG" /></a><br /><br />Add red pepper flakes and heat on high to soften the parsley a little bit and boil off / concentrate the liquid a little bit.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWqIekd3Y5gQY3f-oNA_7a8uhujLbQNPUansYvWD7bvVf8shLUgn3Fc3RspppT6yw5Y_lwFni2YU3SvDjiJ0_0OXtJGMqi9UlvO0eFoXNrTc6ulTytosyBVikAS0_ULGEi4WhKdwlSEfr/s1600-h/high+heat.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359808560518107122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWqIekd3Y5gQY3f-oNA_7a8uhujLbQNPUansYvWD7bvVf8shLUgn3Fc3RspppT6yw5Y_lwFni2YU3SvDjiJ0_0OXtJGMqi9UlvO0eFoXNrTc6ulTytosyBVikAS0_ULGEi4WhKdwlSEfr/s400/high+heat.JPG" /></a><br /></div><br /><div>Mix into the pasta (whole wheat spaghetti, drained, but I retained some of the cooking liquid) and let it mingle for a few minutes to soak up the juice.<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjU4jKK6EWujjc9GmTlxzr-nED5X7JpzbdaefUAbpMOGKc3eczTRjJks3ERDplrvChT-K7WJ2jDW4yWvhb6GGKuqoR0kos9pWqrH0RwUQO93JFBb3eEsP0JVU6BRBjxIS5tFu_mqWNCzdp/s1600-h/mingles.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359808555875335986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjU4jKK6EWujjc9GmTlxzr-nED5X7JpzbdaefUAbpMOGKc3eczTRjJks3ERDplrvChT-K7WJ2jDW4yWvhb6GGKuqoR0kos9pWqrH0RwUQO93JFBb3eEsP0JVU6BRBjxIS5tFu_mqWNCzdp/s400/mingles.JPG" /></a><br /></div><div> </div><div>Finish it with the juice of half a lemon (Save the other half, we'll use it in the pesto).</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3itH_pWUTel0mL5zc-wd_OALSc26Y3u9cV72wQ8jSKJvwvYFipcnEBYRCbKX4r6vnwV05-KS17ngBi9_p0cY5jU8Gbs_7EKbGkU0IBjW1Z4zSfk8bIhnfPtNfvB6btRwITY2E9rw93iQG/s1600-h/Limon.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359816764461447090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3itH_pWUTel0mL5zc-wd_OALSc26Y3u9cV72wQ8jSKJvwvYFipcnEBYRCbKX4r6vnwV05-KS17ngBi9_p0cY5jU8Gbs_7EKbGkU0IBjW1Z4zSfk8bIhnfPtNfvB6btRwITY2E9rw93iQG/s400/Limon.JPG" /></a><br /><div><br />Herby Vongole Pasta... TADAAA!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DVZ9Cnbn52MBzPXku_WoZ1RO-AWHk5ptoOj2MCTNQ3eLLIh6OsQuutBIDuAHIIgSDPvR7meRizCO0DukslDvdHLmZyqpIULPz4omVhJhu3h2fGmx-Du1i6gRKVdenlBc5AXOjvgn6984/s1600-h/bowl+oclam.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359808550425829602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DVZ9Cnbn52MBzPXku_WoZ1RO-AWHk5ptoOj2MCTNQ3eLLIh6OsQuutBIDuAHIIgSDPvR7meRizCO0DukslDvdHLmZyqpIULPz4omVhJhu3h2fGmx-Du1i6gRKVdenlBc5AXOjvgn6984/s400/bowl+oclam.JPG" /></a><br /><br />Now to deal with this mess, look how slimy! Oh, you can also see the sad thyme sprigs before they became part of the pasta. So I cut off the parts of the cilantro that hadn't putrefied and washed them.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3nrjxBecD-e9Lzu2080LCdOM03pWWqt_PIyN5XIsdNKYDKFdOiCk9-luBpaPNlsiTTiWiduigNbjCLR_7LgrRem0qTUhubpFsb0ecNocLmH7Cn4T9gyauGQc8_8Zzj60TgjfzUUWFjeQ/s1600-h/ew_slimy.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359807087407159666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3nrjxBecD-e9Lzu2080LCdOM03pWWqt_PIyN5XIsdNKYDKFdOiCk9-luBpaPNlsiTTiWiduigNbjCLR_7LgrRem0qTUhubpFsb0ecNocLmH7Cn4T9gyauGQc8_8Zzj60TgjfzUUWFjeQ/s400/ew_slimy.JPG" /></a><br /><br />Added them to the mini food processor with the other half of the bushel of flat leaf parsley.<br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fVyyJoasG35ZCUqt_TAs4NnQwsjsf38VOOYQCgn9cGCIk1JZg2sqRF_4d4dZdxmoL6_kJEzOuWMHrSaI1QB-yEfLxzBXlw6cuVkwAy-BOWuLW3Mj0HV3qy7BdvgH8r6QTtDzlV7ntygC/s1600-h/herbs+inprocessor.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359807080144202626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1fVyyJoasG35ZCUqt_TAs4NnQwsjsf38VOOYQCgn9cGCIk1JZg2sqRF_4d4dZdxmoL6_kJEzOuWMHrSaI1QB-yEfLxzBXlw6cuVkwAy-BOWuLW3Mj0HV3qy7BdvgH8r6QTtDzlV7ntygC/s400/herbs+inprocessor.JPG" /></a><br /><br />Add pine nuts<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoeteTmsAcw9Uu9PdpISeR7o8AOgadb5dlNFo-qeOzzQTo0sQq1DyZL3HfKGamqTMhWzYnLFRViBZYwqs-BMO0cRPinl5_3k8FFr3pwzGbaaBUucj4Q4P_NjY6SOiSIboLSEfSC4JrcJs8/s1600-h/Pine+nuts.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359807073739603810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoeteTmsAcw9Uu9PdpISeR7o8AOgadb5dlNFo-qeOzzQTo0sQq1DyZL3HfKGamqTMhWzYnLFRViBZYwqs-BMO0cRPinl5_3k8FFr3pwzGbaaBUucj4Q4P_NjY6SOiSIboLSEfSC4JrcJs8/s400/Pine+nuts.JPG" /></a><br /><br /><div>WZZZZ WZZZZZ WZZZZZ Then I added some olive oil, red wine vinegar, and the juice of the other half of that lemon. Now what?<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRAZ00zWCpwJxi8MeNVeY1kxbk8OS6XvrIfpTIp9ahEoQEIYAiTBbenEXTUhhaVP58Q6vrk3FxkPS6fsyl79718AG6suyZ0STrlmXpkG29XdwIItI67-oNCMcIHPekmwUM12VP1brLzJl/s1600-h/pesto+from+above.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5359807057656232290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRAZ00zWCpwJxi8MeNVeY1kxbk8OS6XvrIfpTIp9ahEoQEIYAiTBbenEXTUhhaVP58Q6vrk3FxkPS6fsyl79718AG6suyZ0STrlmXpkG29XdwIItI67-oNCMcIHPekmwUM12VP1brLzJl/s400/pesto+from+above.JPG" /></a><br /><br />Enjoy the pictures and if you have any suggestions for the cilantro pesto, don’t be shy.<br />So far the front runner is Kyle, Maybe he’ll post a comment and let the world know what it is</div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com2tag:blogger.com,1999:blog-2306050452816393259.post-24988786090654404692009-07-16T13:28:00.012-04:002009-07-17T10:19:41.985-04:00The world’s saltiest short ribsOh what a disaster. First off, I have to tell you, I cried. The goal was to try out a ‘cure’ what I estimated would be equal to a dry brine, but it would let me get more spices in contact with the meat. More like more salt in contact with the meat. On the up side, the grilled asparagus and Vidalia onion risotto was highly successful. I ruined, I mean ‘cured’ the short ribs in kosher salt, celery salt, coriander, black pepper, and crushed juniper berries for 24h. Rinsed them, and threw them in the smoker for 2 hours over hickory chips with a water bath of cola and allspice berries. We keep experimenting with different water baths, but I have yet to taste a difference.<br />The ribs came out beautifully, to the eye. But they were tough and almost inedibly salty. I think we may have made beef bacon…<br /><span style="font-weight: bold;font-size:130%;" >What is the lesson here?</span> Kyle says that it is not to cure them so long. I don’t disagree, but maybe dry brines are something I leave for another day. I also think that maybe my salt was too fine. I should have used a coarser salt so that it wouldn’t have broken down so easily<br /><br /><br />Fresh from the cure, it looked so promising. Rinsed and air dried...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxys5hfs3u1RSDLhv2V8fcJkIC1QXG1aIRydF7DHT_xi2QXgOo5lc7duf-l2G8pW4MLydOkB6AcvLfg3zxfZqAN6vBA3mkMBKyYhjR-_pyK0Qg4p9x-EccAv48Fk2Dj-oz1h4wkXADjgZ4/s1600-h/Fresh+out+of+the+cure.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxys5hfs3u1RSDLhv2V8fcJkIC1QXG1aIRydF7DHT_xi2QXgOo5lc7duf-l2G8pW4MLydOkB6AcvLfg3zxfZqAN6vBA3mkMBKyYhjR-_pyK0Qg4p9x-EccAv48Fk2Dj-oz1h4wkXADjgZ4/s400/Fresh+out+of+the+cure.JPG" alt="" id="BLOGGER_PHOTO_ID_5359112832062400738" border="0" /></a><br /><br />The asparagus and onions seasoned, oiled, and ready for the grill<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpLphJpiJZbRzW3ddsgJZR1p9X7cNM94_heetjv2J4jAZnBN7JhSay6GYpKxOXtsQd2jKnFGCrXoxZgv1eDjDuh_pOAF-xdUHyB8OGiwK1fMPif77JdfJLnP71rgZU7MfDpLyqm_1B2oD/s1600-h/Onions+and+Asperges+wait+for+the+grill.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpLphJpiJZbRzW3ddsgJZR1p9X7cNM94_heetjv2J4jAZnBN7JhSay6GYpKxOXtsQd2jKnFGCrXoxZgv1eDjDuh_pOAF-xdUHyB8OGiwK1fMPif77JdfJLnP71rgZU7MfDpLyqm_1B2oD/s400/Onions+and+Asperges+wait+for+the+grill.JPG" alt="" id="BLOGGER_PHOTO_ID_5359125542786454594" border="0" /></a><br /><br />Nothing but the finest generic cola for us.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF69_iOUgl1z5dYYmC7V_mtmNwoWKlTjGHeYxZiX_dDNL7Nl0wZlMfVeC7uih2o0nkEhsPq4jA3drNqIFiIWiShDhZAfo-lcOdbnek5vhLAa3EXrmDoPrjtInxd4yiCRe3KNGeBlSIwpis/s1600-h/generic+cola.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF69_iOUgl1z5dYYmC7V_mtmNwoWKlTjGHeYxZiX_dDNL7Nl0wZlMfVeC7uih2o0nkEhsPq4jA3drNqIFiIWiShDhZAfo-lcOdbnek5vhLAa3EXrmDoPrjtInxd4yiCRe3KNGeBlSIwpis/s400/generic+cola.JPG" alt="" id="BLOGGER_PHOTO_ID_5359112830220446130" border="0" /></a><br /><br />We floated allspice berries in cola as our water bath... don't know if it did anything<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjM2l5nuurRKOfupfa_Fyu7u02-flmjEBkr5xmmCuUyImXsa9Z-v2Wv-QQAQqwleKMazUlgXWuVBNNxHel1IXWjxgLERnkM3-W2P4cLmdnTuEZr8vfkN1ToZHg4kHIE0WlYcrt6sbsq9r/s1600-h/Allspice...duh.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjM2l5nuurRKOfupfa_Fyu7u02-flmjEBkr5xmmCuUyImXsa9Z-v2Wv-QQAQqwleKMazUlgXWuVBNNxHel1IXWjxgLERnkM3-W2P4cLmdnTuEZr8vfkN1ToZHg4kHIE0WlYcrt6sbsq9r/s400/Allspice...duh.JPG" alt="" id="BLOGGER_PHOTO_ID_5359112826929341298" border="0" /></a><br /><br />There they go, into the smoker. <span style="font-weight: bold;">Hi Kyle!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6j9RL9ZX3OIyLMvgsAKwbP_CtJNiO1iMHvyfxoNH5S-6yKDUbtgo6q7KddmRCuYACXgn38CNp_7iAuuruY7jiaqD88tEi-oM1dU7RI3f-7RvxHAKFtN4ltfwgOmpKOmItD7XyRZ7sQmI/s1600-h/Hey+Kyle%21.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6j9RL9ZX3OIyLMvgsAKwbP_CtJNiO1iMHvyfxoNH5S-6yKDUbtgo6q7KddmRCuYACXgn38CNp_7iAuuruY7jiaqD88tEi-oM1dU7RI3f-7RvxHAKFtN4ltfwgOmpKOmItD7XyRZ7sQmI/s400/Hey+Kyle%21.JPG" alt="" id="BLOGGER_PHOTO_ID_5359112817387138658" border="0" /></a><br /><br />After the arborio rice gets sautéed in olive oil for a bit, I add the broth about half a cup at a time (home made turkey broth made from a turkey we did in the smoker *drool*)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rxOayq1eYmsTsMtnmkSQy_orM4IlLSaQQv3FdRSyeVq0snTnaGuRUEtG7oppKiiibNy1DqJCtpcHDVqVxnhMoOv0f7QSy3M_ULcpvycB0gDGqomkyqMH-xjK-VzaHHHyXJK2lnHQf2ow/s1600-h/The+risotto+goes+on.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rxOayq1eYmsTsMtnmkSQy_orM4IlLSaQQv3FdRSyeVq0snTnaGuRUEtG7oppKiiibNy1DqJCtpcHDVqVxnhMoOv0f7QSy3M_ULcpvycB0gDGqomkyqMH-xjK-VzaHHHyXJK2lnHQf2ow/s400/The+risotto+goes+on.JPG" alt="" id="BLOGGER_PHOTO_ID_5359111963763128434" border="0" /></a><br /><br />Stirring until the liquid is absorbed and then add some more broth. Everything is steaming up!<br />Until all the little rice ladies have softened.<br />But not mush, Al Dente as they say.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdVS6qdxygYnjzcDCH-rl64PV6AcNDE9-l1HQX6rsYme0NcT0nlKc01zKlWqvHKtyaJ4TYf64epUfAoh-DbM1kFF9IQy_udqrp5wvcj_xgxuNLwk8p-ZLxU_o0b35hVFuuVl1KdYVfVLB/s1600-h/and+on.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdVS6qdxygYnjzcDCH-rl64PV6AcNDE9-l1HQX6rsYme0NcT0nlKc01zKlWqvHKtyaJ4TYf64epUfAoh-DbM1kFF9IQy_udqrp5wvcj_xgxuNLwk8p-ZLxU_o0b35hVFuuVl1KdYVfVLB/s400/and+on.JPG" alt="" id="BLOGGER_PHOTO_ID_5359111957151751074" border="0" /></a><br /><br />It appears that the veggies are finished with their purgatory on the grill.<br />Into the risotto they go!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLuBrh_Ochpi8ZvwP_8uIin61tQbAnxQyhEZTS7gaJ5OSlis8KqGz90weWau4bPQtMj03JllJXO1U74e6BcNA2CB5_zbbeUAtKDeTMDa6ux2ubATJdCbAkbE9D6BdXNaMI5P7vQNS0brG/s1600-h/veggies+are+off+the+grill.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLuBrh_Ochpi8ZvwP_8uIin61tQbAnxQyhEZTS7gaJ5OSlis8KqGz90weWau4bPQtMj03JllJXO1U74e6BcNA2CB5_zbbeUAtKDeTMDa6ux2ubATJdCbAkbE9D6BdXNaMI5P7vQNS0brG/s400/veggies+are+off+the+grill.JPG" alt="" id="BLOGGER_PHOTO_ID_5359111950834765346" border="0" /></a><br />Look how lovely they looked coming out of the smoker. Looks can be so deceiving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6LvCYbJJcsxIHQGT7XnbYaUKcYns8krA9AjuM8_V5l_SLrNWoDFbxfyu-7HZfJ63tv-FAQ1BfXhLB1ARFUkudXbPT7JrcQ0Ns7WHAQ-hSw-0Pe3xItB1BX5hhtGorCtKVvsbjN0tGVLv/s1600-h/Ribs+are+off+the+heat.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6LvCYbJJcsxIHQGT7XnbYaUKcYns8krA9AjuM8_V5l_SLrNWoDFbxfyu-7HZfJ63tv-FAQ1BfXhLB1ARFUkudXbPT7JrcQ0Ns7WHAQ-hSw-0Pe3xItB1BX5hhtGorCtKVvsbjN0tGVLv/s400/Ribs+are+off+the+heat.JPG" alt="" id="BLOGGER_PHOTO_ID_5359111942593666162" border="0" /></a><br /><br />And the final plating, again, prettier than it tasted. Apologies go out to the cow that this came from and to Kyle for having to eat this.<br />We are not salt deficient this week.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVrw0lAA5fHB7BVd5t_m45c0IvpTNoKCfG3f7UgssnGxQPdjMnymCv3cmVH_fIRtzsQLZ_rAkT9urPftIiVL_jNqXrHP9B_xFm3aZmt92WplwE8E-M0ONfgoHqUwLM-U78-rP1WbEXQ2b/s1600-h/Plated.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 325px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxVrw0lAA5fHB7BVd5t_m45c0IvpTNoKCfG3f7UgssnGxQPdjMnymCv3cmVH_fIRtzsQLZ_rAkT9urPftIiVL_jNqXrHP9B_xFm3aZmt92WplwE8E-M0ONfgoHqUwLM-U78-rP1WbEXQ2b/s400/Plated.JPG" alt="" id="BLOGGER_PHOTO_ID_5359111938842063746" border="0" /></a><br /><span style="font-weight: bold; color: rgb(255, 102, 0);font-size:180%;" >Any thoughts? Suggestions?</span>Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com6tag:blogger.com,1999:blog-2306050452816393259.post-66098804961917760772009-07-15T19:31:00.004-04:002009-09-25T08:51:49.395-04:00The world’s fanciest Hamburger Helper<strong></strong><span style="font-size:100%;">That’s what he called it, after I had spent hours braising bison ribs, pressing every last drop of braising liquid out of the strainer and hovering over what I thought would be my greatest creation this month: The world’s fanciest hamburger helper. I guess that’s ok, and not entirely inaccurate, just, I wish it had been “meaty ambrosia” or “egg noodles, topped with pure joy” ok maybe that’s a little over the top, but you see my point. Anyways, I had spotted a small package of bison ribs at my supermarket. I knew that there’s no way that was enough for 2 people. I also knew that there’s no way I could pull off those lean ribs as straight up ribs, so I decided to braise them and serve them over egg noodles with the strained braising liquid and parmesan. This is something you will come to learn: there’s never enough cheese in this world…</span><br /><br />2 vidalia onions, 2 celery stalks, 3 garlic cloves chopped in the food processor<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEjvOqhdOSccAOnnoJa3ZGY3ropVK-qMTU8J8ixrBw9yMN4MCN5uZVU2E2tFrPgIY35aOswp3iqxSsznMEe90lmKYrXnlSIgnL7laFcpvWF7Mh95lBBmhg5kR4a-SvxsfRDcSGmctsIny/s1600-h/2+Vidalias+2+Celery+Stalks+3+cloves+garlic.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358846916518794738" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEjvOqhdOSccAOnnoJa3ZGY3ropVK-qMTU8J8ixrBw9yMN4MCN5uZVU2E2tFrPgIY35aOswp3iqxSsznMEe90lmKYrXnlSIgnL7laFcpvWF7Mh95lBBmhg5kR4a-SvxsfRDcSGmctsIny/s400/2+Vidalias+2+Celery+Stalks+3+cloves+garlic.JPG" border="0" /></a><br />Seasoned bison ribs waiting for the heat<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDzbBY1HAeq4ZZY5wlc28QnjxcNI8rcTBgpd9PCKIgvGkW5SURRFXuQ1rbgWGYhVO096HNOx2VBZnDjg-1rAnUyIMfo4PpWmPS0LCBWsUzKCPU9JoDo_a7iKMZXIPE0FFaLEh5IVQmEEV/s1600-h/Seasoned+Bison+Ribs.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358846904811659058" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDzbBY1HAeq4ZZY5wlc28QnjxcNI8rcTBgpd9PCKIgvGkW5SURRFXuQ1rbgWGYhVO096HNOx2VBZnDjg-1rAnUyIMfo4PpWmPS0LCBWsUzKCPU9JoDo_a7iKMZXIPE0FFaLEh5IVQmEEV/s400/Seasoned+Bison+Ribs.JPG" border="0" /></a></div><div>Into the pan you go my beasties!</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NFWT_qHCS7s_F8No6_Y9DMcEa42mgKEDzr59Y8Qr588X72sNyRK-YhWaOdCOzY8wCgkzpx8MYojc8hCY9EAyLC-Vn5CRk0Q1ZccpnTqjmx-n-wUTmkwHCpr1DCay-Rv0R4ddmSqU4nub/s1600-h/INTO+THE+PAN%21.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358846898804638962" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NFWT_qHCS7s_F8No6_Y9DMcEa42mgKEDzr59Y8Qr588X72sNyRK-YhWaOdCOzY8wCgkzpx8MYojc8hCY9EAyLC-Vn5CRk0Q1ZccpnTqjmx-n-wUTmkwHCpr1DCay-Rv0R4ddmSqU4nub/s400/INTO+THE+PAN%21.JPG" border="0" /></a><br />FLIP!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSx2_VkXjcTavY50e2N01nR5rut6r4SS0Qil0taWIe1_iIt9vjPq5sC4Yzr9eZRoIjcpShEjwSwksGmOR9jTh7PUh4Cl-tyhgpsbrcwC3jmyvap0WxrN2cS9a2hQUxlYOyceGYFwIOSU4O/s1600-h/Flip+em+Sucka%21.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358846892680099618" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSx2_VkXjcTavY50e2N01nR5rut6r4SS0Qil0taWIe1_iIt9vjPq5sC4Yzr9eZRoIjcpShEjwSwksGmOR9jTh7PUh4Cl-tyhgpsbrcwC3jmyvap0WxrN2cS9a2hQUxlYOyceGYFwIOSU4O/s400/Flip+em+Sucka%21.JPG" border="0" /></a><br />Add mushrooms and carrots until browned and then add the vidalia mash<br /><div><div></div><div><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358845585240193010" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiu9RW__Ea52pQxEvxIjT35IL6io0CjeuCzfngu50TkK1kocWDBo0w8TTeEuXwE57hnmP6kKXg5rSQlSve2XR0dibdRgm3iHc7hOrWjMuhRCcViqndWf6pHJx_0INIfEewx4CrsDTKliz/s400/Add+the+onion+mash.JPG" border="0" /></div><div>Add the herbs... oooh sweaty! (the herbs are a nice fat bunch of fresh thyme -- stalk on, they'll fall off in the braise; and 2-3 bay leaves)</div><div></div><div><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358845574653725026" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzVAqDseogQslDHqTLJnAEj7Tnr2STzUhveWr6iWjdZfgEt_X398JhAIqNTTmqigK9nrvHE4B2P4aYxCGx30rZkXJTSAeAZ9MLQRRByU9H-CK2wXplhBoFCnZiD2pAbA9mMV48eOIsZ76/s400/And+then+the+herbs.JPG" border="0" /></div><div></div><div>Return the meat to the pan</div><div></div><div><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358846884440143458" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmMyIkRisu4iHrR9DpE_uxdmJP4XDRGqiTtFMch9z0nLn-cbpcORc7aUou9CPlRmErXtlIplkoex76tQPtSGmAS-JQEa_3PYBBImrYv727QXwou1R0fQljiZv4QwO_o-IV0f2wQLW8Q1H/s400/Return+the+ribs+to+the+pan.JPG" border="0" />Don't forget the white wine and / or vermouth (dry, don't be gross and add the sweet)<br /><div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvH_h6fOlzB12eri_vGU8Y__t7AlU0utef1Z7jxihqsK3zt9msNUE4npJF6Vxes822jnZDT9s9GNK997LRprYrD1bgo6WZk_jFoQugiY__vsckZsLdzjk_bnWhobKY7McwtQya09BFgTyQ/s1600-h/Don%60t+forget+the+wine+and+vermouth%21.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358845567234384466" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvH_h6fOlzB12eri_vGU8Y__t7AlU0utef1Z7jxihqsK3zt9msNUE4npJF6Vxes822jnZDT9s9GNK997LRprYrD1bgo6WZk_jFoQugiY__vsckZsLdzjk_bnWhobKY7McwtQya09BFgTyQ/s400/Don%60t+forget+the+wine+and+vermouth%21.JPG" border="0" /></a><br />ummm... I MAY have forgotten to turn the oven on....<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4eqL1A29MEUPKEw70zy4mcD4Gv0OSOyl5Y6-evzAswvLQFHtPavDq9hHr_PLsEvYJDfBXu4um-8p9hErNlO0_N8Zhgka7H5tcQBJNtR74EQWsR0r0Qb8E8Yp_LCD8shZxvoaidS4lSnUN/s1600-h/Oops+forgot+to+turn+on+the+oven.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358845560919659506" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4eqL1A29MEUPKEw70zy4mcD4Gv0OSOyl5Y6-evzAswvLQFHtPavDq9hHr_PLsEvYJDfBXu4um-8p9hErNlO0_N8Zhgka7H5tcQBJNtR74EQWsR0r0Qb8E8Yp_LCD8shZxvoaidS4lSnUN/s400/Oops+forgot+to+turn+on+the+oven.JPG" border="0" /></a> Ok, there we go.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirp5WJ1lpg8qeQzWo1BpcMREqhS6J2p2_JN4KyhBNssFhrdaMoQNT8aiVsZ_l079ydWmVTHZl70MDBOAlYh4Riw3XkBRGDqTaifvAOFHE8Dlm6LvW9PbhpWwSDfcDokGao8Cmf7ZArRutJ/s1600-h/Theeeeere+we+go...JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358845554211606754" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirp5WJ1lpg8qeQzWo1BpcMREqhS6J2p2_JN4KyhBNssFhrdaMoQNT8aiVsZ_l079ydWmVTHZl70MDBOAlYh4Riw3XkBRGDqTaifvAOFHE8Dlm6LvW9PbhpWwSDfcDokGao8Cmf7ZArRutJ/s400/Theeeeere+we+go...JPG" border="0" /></a> Well, I also kind of forgot to remove 2 pans that were hibernating inside the oven so I needed this nifty device that my uncle Ed made me it allows you to pull out the oven grate, and push it back in without using oven mitts. It works really well for such a simple device.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSAZ-Dv8r3GPW9pl3xcQWqioUTVW6cLv_qWcN7SLU2fnLBazGEg0VGw8KoLHynh-W6vHa4Mru2mQuyRfYh1rb1Q3apx-jGE4TqDm5tFKSjyTVHmXK7lh13KlFoAUF9jM3L-QNLPlZ16gT/s1600-h/This+thing+my+uncle+made.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358844078886155650" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSAZ-Dv8r3GPW9pl3xcQWqioUTVW6cLv_qWcN7SLU2fnLBazGEg0VGw8KoLHynh-W6vHa4Mru2mQuyRfYh1rb1Q3apx-jGE4TqDm5tFKSjyTVHmXK7lh13KlFoAUF9jM3L-QNLPlZ16gT/s400/This+thing+my+uncle+made.JPG" border="0" /></a><br />So once the oven has heated up and you remove the pans that were not supposed to be there, cover the meat / veg and put in the oven for about 2 hours. Remove the meat and strain the vegetables into another vessel<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0M_ayS9nL1qzt4fZFXUzejzljQit7se9pJWqn0iRytF3roWnttErQ5wWRAAnkdgWXH65qQcnSPYi_PQv_ep9z-kjddp_bMOSKW0INzWUemLcvb1KQq5H4z2E-uNeXXog971yaVJqBQqQ/s1600-h/After+2h+strain+the+mash.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358844072709104306" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0M_ayS9nL1qzt4fZFXUzejzljQit7se9pJWqn0iRytF3roWnttErQ5wWRAAnkdgWXH65qQcnSPYi_PQv_ep9z-kjddp_bMOSKW0INzWUemLcvb1KQq5H4z2E-uNeXXog971yaVJqBQqQ/s400/After+2h+strain+the+mash.JPG" border="0" /></a><br />Here is the liquid. I also picked out the mushrooms because I thought it would be nice tossed with the pasta.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IM0z7soaC3573XrRjLrwVjQ5W5Sa3anXW4DjYk9y0-WItsw30HqRYiiezTbwGoLdgdmNGUQmNqslkiJ8d7qs3_gM2CXML0TaKWIAYsvj1pwKwj280MU-vSdy73-sV-nnr9c9hLMtm4HY/s1600-h/And+pick+out+the+mushrooms+to+throw+in+with+the+pasta.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358844061981405106" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4IM0z7soaC3573XrRjLrwVjQ5W5Sa3anXW4DjYk9y0-WItsw30HqRYiiezTbwGoLdgdmNGUQmNqslkiJ8d7qs3_gM2CXML0TaKWIAYsvj1pwKwj280MU-vSdy73-sV-nnr9c9hLMtm4HY/s400/And+pick+out+the+mushrooms+to+throw+in+with+the+pasta.JPG" border="0" /></a><br />Boil up a pot of salted water and cook egg noodles. Toss the noodles with the strained braising liquid, mushrooms and a little bit of cooking liquid from the pasta. Let it sit for a little bit for the pasta to soak up the liquid and...<br /><br /><div>the parmesan!!!!!!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21pcAeh1gGY2frCJdDJp9TnEdprGt7F8IHpBSVmA82sZehOB_6Mye7tcWpEMGr2nTmgd6HSZDzsyWwjwlnpPz3uV1evtyNChTnlsY3ZWkOSG6Z2WEf1vVRGiIRSnpZeQtzXdikq-XtlYP/s1600-h/DSC01425.JPG"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 300px;" id="BLOGGER_PHOTO_ID_5358844044330565778" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21pcAeh1gGY2frCJdDJp9TnEdprGt7F8IHpBSVmA82sZehOB_6Mye7tcWpEMGr2nTmgd6HSZDzsyWwjwlnpPz3uV1evtyNChTnlsY3ZWkOSG6Z2WEf1vVRGiIRSnpZeQtzXdikq-XtlYP/s400/DSC01425.JPG" border="0" /></a> </div></div></div></div></div></div></div></div></div></div></div></div></div></div>Candacehttp://www.blogger.com/profile/11031205098411097162noreply@blogger.com3