tag:blogger.com,1999:blog-67885928168797285832023-11-16T08:36:29.931-08:00Cooking Off BookI'm primarily a make-it-up-as-I-go kind of cook. I tend to take whatever is around and figure out some way to bring it together. However, I've been trying to up my skills as a home chef, so I've decided to start hitting the books again.
Of course I can hardly ever stick to the recipe and working ambitious cooking projects into a busy schedule takes improvisation. This is a journal of the recipes I start with, how I make them work for me, and the adventures that arise.Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-6788592816879728583.post-14311545123785406112010-05-02T10:19:00.000-07:002010-05-02T16:47:56.092-07:00Leftover Makeover: Gingered Chicken and Carrot Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RYaQFabSlgl2ChvEzFPJ2mM-es4HTJO65Bvb9sXFdk0maX2VJ5t6pAwEiH90HOe2vU7CJ-y4vwWtFk3VSD9MXLfur8DfMe9SB4JUr8brrXWsFyL5m5gLEavfVIVX06mbHQYwvMb3WcVH/s1600/IMG_2657.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RYaQFabSlgl2ChvEzFPJ2mM-es4HTJO65Bvb9sXFdk0maX2VJ5t6pAwEiH90HOe2vU7CJ-y4vwWtFk3VSD9MXLfur8DfMe9SB4JUr8brrXWsFyL5m5gLEavfVIVX06mbHQYwvMb3WcVH/s400/IMG_2657.JPG" alt="" id="BLOGGER_PHOTO_ID_5466724719084921810" border="0" /></a><br />As I mentioned in my last post, the <a href="http://cookingoffbook.blogspot.com/2010/04/poularde-pour-ma-mere-chicken-marie.html">Chicken Marie-Louise</a> yielded A LOT of leftovers. Even after we’d had a couple more chicken dinners, I still had bucket of sauce on my hands. I hate throwing food away if can help it, so I had to figure out a way to remake this sauce into something new. Soup seemed like the quickest and easiest solution. I flipped through some books and magazines for inspiration and came up with a plan -- drawing mostly from the Carrot—Ginger Soup recipe from <a href="http://www.cooksillustrated.com/bookstore/detail.asp?PID=407">Cook’s Illustrated Soups and Stews, 2009. </a><br /><br />Transforming the leftovers from sauce to soup was ridiculously easy. Basically, I just put the remaining sauce with any bits of chicken in a pot with a little butter and added a couple of cups of chicken stock and ¾ cup of milk, reserving a little stock on the side. I spiked it with 2-3 tbsp grated ginger. (I admit I used the kind from the jar) I sprinkled in the tiniest bit of cinnamon and nutmeg, a drizzle of OJ, and salt and pepper to taste. I also had a lime that needed to get used, so I added the juice and a little zest to brighten the flavors.<br /><br />I allowed everything to cook on the stove over medium heat for a bit, so that the flavors could blend together. I then used my <a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/B0006G3JRO?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0006G3JRO%22%3Ehand%20blender%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=B0006G3JRO%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20%21important;%20margin:0px%20%21important;%22%20/%3E">hand blender </a>to mix the soup directly in the pot until smooth and creamy. (You could certainly use a blender or food processor to achieve the same effect. Finally, I gradually added some of the reserved stock until I got a consistency I liked, and then just allowed it simmer for a little while longer.<br /><br />The picture might look pretty plain, but flavors was anything but, and it made the perfect pairing for a simple soup and sandwich supper.<br /><br />If you just want the soup, without going through the whole ordeal of making the original chicken dish, you can find a very similar recipe to the one I used for inspiration on <a href="http://www.epicurious.com/recipes/food/views/Gingered-Carrot-Soup-5811">Epicurious</a>.<br /><br /><div style="text-align: center;"><iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=B000069YW9&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe> <iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=B0006G3JRO&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-68805405050106195592010-04-26T17:12:00.000-07:002010-04-26T17:36:24.824-07:00Poularde pour ma mère: Chicken Marie-Lousie<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxR4AtF0N6XolKP3_iU5ItvwaGwsIj_VhKR2kaTFhsip6X8dBSB2TnbS0AN93liWZnBY7iRyEyLZuPqKUz9dRhFjlim0fIY_23a_-h3atsxzkw08zl4od6dseZG8WJ75s0g79i_GbCp9C/s1600/2009+-+August+-+Beatrice+Brunch+018.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxR4AtF0N6XolKP3_iU5ItvwaGwsIj_VhKR2kaTFhsip6X8dBSB2TnbS0AN93liWZnBY7iRyEyLZuPqKUz9dRhFjlim0fIY_23a_-h3atsxzkw08zl4od6dseZG8WJ75s0g79i_GbCp9C/s400/2009+-+August+-+Beatrice+Brunch+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5464605925373563138" border="0" /></a><br /><br /><div style="text-align: left;">When I first flipped through <a href="http://www.menusandmusic.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=14CDi&Category_Code=MM05&Product_Count=5">Bistro: Swinging French Jazz, </a><a href="http://www.menusandmusic.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=14CDi&Category_Code=MM05&Product_Count=5">Favorite Parisian Bistro Recipes</a>, I was really amused to find a section of recipes based on a bistro called Restaurant Marie-Louise. My mom’s name is Marie Louise -- well actually it’s Maria Luisa, but her parents used the French version of the name just as often as the Spanish. A bit Francophilia runs through the family, and it didn’t stop with my mom, or me for that matter, so when she last came to town for a visit, this seemed like the perfect thing to make for a welcome night dinner.<br /><br />Under regular circumstances this would be great make-ahead dish that could be left set and ready before your guests arrive. That was exactly my plan, except, I ran into a few issues. I had a tight schedule that day in which to run errands, grocery shop, cook, and clean before picking her up at the airport in the evening. It seemed everything was under control and on schedule, right up until I arrived home with a carload of groceries only to discover that I’d left me keys in the apartment and locked myself out. Stressed by the shortage of time and the prospect of spoiling food, I frantically called Greg repeatedly to figure out how to get a key or find out when he’d been home. I found out later that the reason I couldn’t get a hold of him was because he happened to be giving a presentation at work right then. The vibrating phone in his pocket was just a little bit distracting. Oops. When he finally got home and let me in, I was way behind schedule. I did get dinner on the table that night to welcome my mom to town, but it may have been just a little late.<br /><br />Here’s the recipe:<br /><br /><div style="text-align: justify;"><span style=";font-family:courier new;font-size:85%;" >Poularde Marie-Louise</span><br /><br /><span style=";font-family:courier new;font-size:85%;" >1 tsp butter</span><br /><span style=";font-family:courier new;font-size:85%;" >1 tbsp oil</span><br /><span style=";font-family:courier new;font-size:85%;" >1 free range roasting chicken, cut into pieces, or chicken breasts</span><br /><span style=";font-family:courier new;font-size:85%;" >1 onion, chopped</span><br /><span style=";font-family:courier new;font-size:85%;" >2 lbs/1kg carrots , peeled and sliced</span><br /><span style=";font-family:courier new;font-size:85%;" >2 lbs/1kg tomatoes, quartered</span><br /><span style=";font-family:courier new;font-size:85%;" >1 fresh tarragon sprig</span><br /><span style=";font-family:courier new;font-size:85%;" >2 cups dry white wine</span><br /><span style=";font-family:courier new;font-size:85%;" >1 tablespoon tomato paste</span><br /><span style=";font-family:courier new;font-size:85%;" >¾ cup (6oz/185 g) crème fraiche</span><br /><span style=";font-family:courier new;font-size:85%;" >salt and freshly ground pepper to taste<br /></span><br /></div><div style="text-align: justify;"><span style="font-size:85%;"><span style="font-family:courier new;">In a large sauté pan or skillet over medium heat, melt the butter with the oil and sauté the chicken and onion until the chicken is golden brown, about 5 min on each side.</span><br /><br /><span style="font-family:courier new;">Transfer the chicken to a large, heavy pot. Add the carrots, tomatoes, tarragon, wine, and water to cover the chicken. Bring the water to a boil and skim off any foam that rises to the surface. Reduce heat to low and simmer for 30 min.</span><br /><br /><span style="font-family:courier new;">Using a slotted spoon, transfer the chicken pieces to a platter and cover loosely with aluminum foil to keep warm.</span><br /><br /><span style="font-family:courier new;">Transfer the cooking liquid and vegetables to a blender or food processor and purée. Return the sauce to the pot and stir in the tomato paste and crème fraiche. Add the chicken and simmer for 5 minutes.</span><br /><br /><span style="font-family:courier new;">Arrange a piece of chicken on each of 6 plates, spoon the sauce over and serve.</span><br /></span></div><br /><span style=";font-family:courier new;font-size:85%;" ><span style="font-style: italic;">makes 6 servings</span></span><br /><br />Since I was running so late, I didn’t really change much other than to add a little extra tomato paste for a smoother, more rounded-out flavor. Other than that, I just have a couple of recommendations -- mainly, give yourself a little more time than you think you’ll need. You’ll probably have to brown the chicken pieces in batches, so allot extra time for 2 to 3 batches – you don’t want crowd the pieces in the pan just to get it all done in one round. <br /><br />Similarly, allow extra time for the sauce to cool before running it though the blender or food processor. In my rush to get dinner out on the table, I just transferred the hot sauce to the blender. It splashed out and splattered on me and created a hot mess. My clumsiness might have been a contributing factor here as well, but if it had been cold, I wouldn’t have gotten burned. Plus, this recipe makes A LOT of sauce, so you’ll probably have to do this batches as well. Next time, I’d also blend it all a little more for a smoother texture.<br /><br />I served it all over rice to soak up the sauce. Despite all my issues in getting it prepared, the resulting dish was elegant and had complex flavors without being all that heavy.<br /><br />It also makes a ton of leftovers, and while I didn’t play all that much with the actual recipe, I did have some fun remaking the leftovers . . .but that’s for my next post.<br /></div></div><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7oUi_ZoZ8m6Dm8twAuVaCPiwB_EwDomNhE6gBymZ05S1BA36iRz8kur_p8O8SWTAuYYyKbGOw81ooyaIUjb1Hd17IdeNWOK-ESGrOk4AJ5lb5R6OVGp6dK4mWvXOrygJCiZXKJZ3caFz/s1600/2009+-+August+-+Beatrice+Brunch+033.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7oUi_ZoZ8m6Dm8twAuVaCPiwB_EwDomNhE6gBymZ05S1BA36iRz8kur_p8O8SWTAuYYyKbGOw81ooyaIUjb1Hd17IdeNWOK-ESGrOk4AJ5lb5R6OVGp6dK4mWvXOrygJCiZXKJZ3caFz/s400/2009+-+August+-+Beatrice+Brunch+033.jpg" alt="" id="BLOGGER_PHOTO_ID_5464605936452366626" border="0" /></a></p><p class="MsoNormal"><br /></p><p style="text-align: center;" class="MsoNormal"></p><div style="text-align: center;"><iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=1883914280&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe><br /></div><br /><p></p> <!--EndFragment-->Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-15097696930423394552010-04-08T23:25:00.000-07:002011-05-03T21:03:19.784-07:00Back with Latin Flare: Sirloin Steak with Colombian Coffee Sauce<div style="text-align: center;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng144C4ym1DDXqnM62zFJicd00NWp80E5jeD3oF_6hTZf2bqrE76t7xbeXZD1Gy6G5rP2__jkWP-YOoZWLr18rr0R0Nokxj9_d8kFlDVlQHDEJvcvaYr8rYX1Tx4_VsUGXcaB1n6JhUtz/s1600/2009+-+July-+Baby+Beatrice+NYC+Trip+003.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5458007974168901074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng144C4ym1DDXqnM62zFJicd00NWp80E5jeD3oF_6hTZf2bqrE76t7xbeXZD1Gy6G5rP2__jkWP-YOoZWLr18rr0R0Nokxj9_d8kFlDVlQHDEJvcvaYr8rYX1Tx4_VsUGXcaB1n6JhUtz/s320/2009+-+July-+Baby+Beatrice+NYC+Trip+003.jpg" style="cursor: pointer; height: 325px; width: 487px;" /></a></div></div><br />
I've been gone for a long time. In the last year, G and I have done an overwhelmingly wonderful amount of traveling. G got the chance to study abroad through his business program and we took it. We packed up and headed to Australia for a few months, and admittedly, I put Cooking Off Book on the back burner in favor of writing about my travels on my other blog, <a href="http://www.ohnothingmuch.blogspot.com/">Oh, Nothing Much.</a> (And to be honest, I'm still in the middle of catching that one up as well!)<br />
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Before we headed Down Under though, our travels began last Memorial Day Weekend with a visit to my parents in Medellin, Colombia. It's a beautiful city, (you can read more about it on <a href="http://ohnothingmuch.blogspot.com/2009/06/nearly-endless-summer-kick-off-weekend.html">ONM </a>) and we had an amazing time. As with anything that constitutes an amazing time in my book, there was a lot of fantastic food consumed.<br />
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We had two particularly fabulous meals on that trip, one more on the high-end side of things, and one at a very humble roadside restaurant. My parents spent the long weekend shuttling us all around the region, and in the midst of jetting through the countryside, hunger set in. Rodrigo, the hotel's driver, pulled over at little joint that was anything but fancy. It's the type of place that has no walls, and the grills and stove are right there for you to see.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/squeggers/3589998174/" title="2009 - May - Medellin Trip 522 by Squeggers, on Flickr"><img alt="2009 - May - Medellin Trip 522" src="http://farm3.static.flickr.com/2462/3589998174_2ef9d35a2c.jpg" style="height: 292px; width: 433px;" /></a></div><br />
It is also graced with one of the most spectacular views a restaurant could possibly hope for.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/squeggers/3589172861/" title="2009 - May - Medellin Trip 493 by Squeggers, on Flickr"><img alt="2009 - May - Medellin Trip 493" src="http://farm4.static.flickr.com/3304/3589172861_a438fa6dcd.jpg" style="height: 300px; width: 439px;" /></a></div><br />
Said view overlooks a lake, and that lake is filled with trout. Thus, a trout from this lake was fished out, fried up, and became my lunch. It may have been the best trout I've ever had.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/squeggers/3589986154/" title="2009 - May - Medellin Trip 511 by Squeggers, on Flickr"><img alt="2009 - May - Medellin Trip 511" src="http://farm3.static.flickr.com/2433/3589986154_dcaf0b4dcb.jpg" style="height: 299px; width: 437px;" /></a><br />
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</div>My dad had a chicken stew and G had steak, all of which looked amazing. All of this was accompanied by cold beers – HEAVEN. Sadly, I can't tell you what this place was called or exactly where to find it.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/squeggers/3589192541/" title="2009 - May - Medellin Trip 527 by Squeggers, on Flickr"><img alt="2009 - May - Medellin Trip 527" src="http://farm4.static.flickr.com/3648/3589192541_cd54a73c12.jpg" style="height: 308px; width: 445px;" /></a></div><br />
Thankfully, I can definitely tell you where to get the fine dining experience – at La Cava Wine Bar at the <a href="http://www.ichotelsgroup.com/intercontinental/en/gb/locations/medellin">Inter-Continental Medellin</a>. (Full disclosure, this is the hotel my dad manages.)<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/squeggers/3589952786/" title="2009 - May - Medellin Trip 353 by Squeggers, on Flickr"><img alt="2009 - May - Medellin Trip 353" src="http://farm4.static.flickr.com/3636/3589952786_74a99a369e.jpg" style="height: 301px; width: 444px;" /></a></div><br />
Considering that it's a wine bar, our meal began with the wine – and here they make a show out of serving the wine. Our favorite waiter, Rodrigo (no, the driver isn't also a waiter. Same name, different person) brought out our wine selection and theatrically poured the vino through different aerators.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/squeggers/3589954140/" title="2009 - May - Medellin Trip 360 by Squeggers, on Flickr"><img alt="2009 - May - Medellin Trip 360" src="http://farm4.static.flickr.com/3409/3589954140_661489262a.jpg" style="height: 307px; width: 450px;" /></a><br />
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</div>The salad course was also a show. Rodrigo rolled out a cart and custom prepared our salad in a table side service.<br />
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<div style="text-align: center;"><a href="http://www.flickr.com/photos/squeggers/3638030940/" title="2009 - May - Medellin Trip 366 by Squeggers, on Flickr"><img alt="2009 - May - Medellin Trip 366" src="http://farm4.static.flickr.com/3314/3638030940_bccb4c3e44.jpg" style="height: 439px; width: 299px;" /></a><br />
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<a href="http://www.flickr.com/photos/squeggers/3589956696/" title="2009 - May - Medellin Trip 370 by Squeggers, on Flickr"><img alt="2009 - May - Medellin Trip 370" src="http://farm4.static.flickr.com/3350/3589956696_59510e7a8f.jpg" style="height: 280px; width: 407px;" /></a><br />
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</div>Not all that long before this visit, they started offering a tasting menu at La Cava. Here the chefs get to experiment and try new things. Not every “creation” – as the courses are called on the menu – was perfect, but everything was certainly very tasty and creativity ran throughout. My favorite course was a tuna dish in curry sauce. In total you get to choose four “creations,” all for about $25 US. Pretty amazing and a beautiful evening.<br />
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<a href="http://www.flickr.com/photos/squeggers/3589153423/" title="2009 - May - Medellin Trip 375 by Squeggers, on Flickr"><img alt="2009 - May - Medellin Trip 375" src="http://farm4.static.flickr.com/3414/3589153423_8592f33b30.jpg" style="height: 290px; width: 424px;" /></a></div><br />
Medellin is very meat-centric, so every trip we eat lots of beef. To be even more specific, G eats it at as many meals as possible during the course of a trip. The thing is that the meat tastes far, far superior to the meat we eat here. Steaks aren't organic or anything, but the cows are for the most part grass-fed just because that's how it has always been done, and when you see them roaming on the hillsides they look very different than ours. They're smaller for sure, but they also look healthier than the giant galumphing elephants that the cows here have been engineered to be. You can really taste the difference.<br />
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Now, yes, I have definitely been using this post to reminisce over the food memories of this particular trip, however, that is because it also served as inspiration for G's birthday dinner last year. (And lets face it, that means that this post is only about 10 months in coming, give or take. . . so might as well be a little indulgent at this point.) With all of these happy memories floating about, I thought I'd try to infuse them into the celebration. I consulted my recently acquired copy of <a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/1424338670?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1424338670%22%3EThe%20InterContinental%20Kitchen%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=1424338670%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20%21important;%20margin:0px%20%21important;%22%20/%3E">The Inter-Continental Kitchen</a> (thanks parents) and found this recipe. I have to admit that, Sirloin Steak in Coffee Sauce seemed quite appropriate, so on to the cooking.<br />
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<span style="font-style: italic; font-weight: bold;">The Steaks</span><br />
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I had been practicing my steak skills in the months prior to this – honestly, I still am. <a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/B002CT51A6?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B002CT51A6%22%3ESaveur%20%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=B002CT51A6%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20%21important;%20margin:0px%20%21important;%22%20/%3E">Saveur</a> did a Steak Issue a couple of years ago, and I'd been working on modifying their “Steak House-Style Porterhouse” recipe for my uses. It seems pretty simple in description, but getting it right takes practice – or at least it took me a few tries.<br />
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Here's basically what ya do, according to Saveur:<br />
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Rub the steaks with salt and pepper and a little canola oil. Then you get your cast iron skillet REALLY hot by heating it in the oven. When it's scalding, transfer the skillet to the stovetop and place in the steaks. Allow the first side to cook until a charred crust forms. They say 7-8 minutes. Then flip to the second side for 2-3 minutes. According their recipe, the steaks are then transferred into the oven for another 7-8 to cook until “medium-rare.” Then melt butter over top, allow the steaks to rest for 5-10 minutes, and enjoy.<br />
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This is according to their recipe. However, your steaks will only be medium-rare if you're working with really big steaks. (About 3 lbs.) If you're using steaks that are already portioned to a half-way normal size, you'll end up with deliciously buttered charcoal pucks – which is what we got the first time I tried this. Well done was an understatement. The good news is that the process is even easier. I basically just started skipping the oven step and began getting good results. For smaller steaks, just cooking them in the scalding cast iron pan seems to be more than enough. This was the process I used in preparing the steaks for this dinner. In honor of the delicious meat we always eat in Colombia, I made sure to get really good quality steaks – usually, I'll splurge for grass-fed from Whole Foods or consult our local butcher when I make this.<br />
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One more word of warning. This will create A LOT of smoke. Open all of your windows and still expect your smoke detectors to beep like crazy. I wouldn't suggest anyone else try anything risky, but we've taken to disconnecting ours whenever we're preparing steak. (ssshhhh!)<br />
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<span style="font-style: italic; font-weight: bold;">The Sauce</span><br />
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The sauce is pretty simple. Here's what you'll need:<br />
<span style="font-size: 85%;"><br />
</span><br />
<ul><li><span style="font-size: 85%;">Butter</span></li>
<li><span style="font-size: 85%;">¼ cup packed brown sugar</span></li>
<li><span style="font-size: 85%;">½ cup dark rum</span></li>
<li><span style="font-size: 85%;">1 cup beef broth</span></li>
<li><span style="font-size: 85%;">1 cup brewed espresso or coffee</span></li>
<li><span style="font-size: 85%;">½ cup coffee liquer</span></li>
</ul><span style="font-size: 85%;"><br />
In the pan the steaks cooked in, add the brown sugar and cook over medium heat until caramelized. Add the rum until it evaporates slightly and then add the beef broth. Bring to a boil and reduce by half. Add the coffee liqueur; continue to simmer until the sauces reduces and thickens slightly.</span><br />
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At the point, the sauce was delicious, but kind of grainy with coffee particles and char from the pan. Not all that pretty. This was easily resolved by running the sauce through a strainer. Now the sauce was delicious and elegant. Pour the sauce over your steaks and serve with green beans or greens and enjoy.<br />
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Altogether, a very simple, but decadent meal fit for a celebratory feast.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3owWpjNqLN7B-Nx-mskHi5ywAWhBwoDSetrk1ubNi8TZvqyYoFs2XH78L6UP61KfCN4szQLGDOTLWVAjeGMb1BQTco2zbCZ4qOGsajKoT4yy3eUrb2fhXtdBmvr8_eIVKRarZmfmv-kjh/s1600/2009+-+July-+Baby+Beatrice+NYC+Trip+005.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5458007980843287234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3owWpjNqLN7B-Nx-mskHi5ywAWhBwoDSetrk1ubNi8TZvqyYoFs2XH78L6UP61KfCN4szQLGDOTLWVAjeGMb1BQTco2zbCZ4qOGsajKoT4yy3eUrb2fhXtdBmvr8_eIVKRarZmfmv-kjh/s320/2009+-+July-+Baby+Beatrice+NYC+Trip+005.jpg" style="cursor: pointer; height: 335px; width: 502px;" /></a></div><br />
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<span style="font-size: 85%;">(For more pictures of our trip, including tons of food shots, check out G's photo album on <a href="http://www.flickr.com/photos/squeggers/sets/72157619065503883/">flickr</a>.) </span><br />
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<div style="text-align: center;"><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=1424338670&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe><br />
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</div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com1tag:blogger.com,1999:blog-6788592816879728583.post-41412896900772009192009-08-11T17:31:00.000-07:002009-08-12T00:13:29.888-07:00Bienvenue Chez N&G! Au menu de ce soir, nous avons Coq au Vin.<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMINRzaaveqyM_C2Yy3scAyklg4CErcYcxJtOYDrTwKySGsuDAl71PPjpXqbXUqaxcSAraYi55X6iAMR6lAhu8vh_JKTVtideiCipDfH23f4Qv4DMDz5FBYR6y8Ncw7BtnEIheDnKXlA-0/s1600-h/2009+-+July-+Carrie+and+Morgan+Wedding+563.jpg"><img style="cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMINRzaaveqyM_C2Yy3scAyklg4CErcYcxJtOYDrTwKySGsuDAl71PPjpXqbXUqaxcSAraYi55X6iAMR6lAhu8vh_JKTVtideiCipDfH23f4Qv4DMDz5FBYR6y8Ncw7BtnEIheDnKXlA-0/s400/2009+-+July-+Carrie+and+Morgan+Wedding+563.jpg" alt="" id="BLOGGER_PHOTO_ID_5368954603822261042" border="0" /></a><br /></div><br />Nous sommes tres hueruex que vous êtes ici!<br /><br />When I started out to write this blog, one of my goals was to teach myself some of the classics, so it’s about time I got to that. A few weeks ago G and I had a couple we adore, but don’t get to see often enough, over for dinner. They are also a couple of foodies with refined tastes, so I thought it was the perfect chance to try a dish I’d been meaning to attempt for a very long time – Coq au Vin.<br /><br />I took this particular recipe from a completely delightful cookbook I picked up at the LA Times Festival of Books at UCLA, called <a href="http://www.menusandmusic.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=14CDi&Category_Code=MM05&Product_Count=5">Bistro: Swinging French Jazz, </a><a href="http://www.menusandmusic.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=14CDi&Category_Code=MM05&Product_Count=5">Favorite Parisian Bistro Recipes,</a>. It’s from a series called<a href="http://www.menusandmusic.com/"> Shannon O’Connor's Menus and Music</a>. Each book centers on a theme and comes with a CD of music that pairs with the theme. Thus, while I was cooked away in the kitchen I got into the spirit of the dish with sounds of Edith Piaf and the like. All of the recipes are taken from various famed French bistros. To further help put you in the proper mood, a history of each location is included in the book, along with descriptions of the neighborhoods they inhabit. Should all of this so inspire you that you can’t help but jet off to Paris, the book includes the addresses and nearest metro station to each bistro to help you track down the original dishes. The recipe for Coq au Vin hails from Chez Allard in the Latin Quarter of Paris, and I was very excited to try it, especially because trying this recipe meant I’d get to flambé!<br /><br />Here is their recipe:<br /><br /><span style="font-size:85%;"> <span style="font-family:courier new;">One 5-pound chicken, cut into pieces</span> <span style="font-family:courier new;"><br />Salt and freshly ground black pepper to taste</span><br /><span style="font-family:courier new;">2 tablespoons rendered chicken fat, or 1 tablespoon butter, or 1 tablespoon olive oil </span><span style="font-family:courier new;"><br /><span style="font-style: italic;">(We didn’t have chicken fat, but we did have extra pork fat. G saves extra bits he shaves off of meats whenever he cooks and stores them in the freezer. I used a little of that and a little butter.)</span></span> <span style="font-family:courier new;"><br />7 ounces bacon, cut crosswise into ¼ inch pieces <span style="font-style: italic;">(mmmmm . . . bacon)</span></span><br /><span style="font-family:courier new;">3 onions, chopped</span> <span style="font-family:courier new;"><br />3 garlic cloves, crushed</span><br /><span style="font-family:courier new;">1 pound mushrooms, quartered</span> <span style="font-style: italic;font-family:courier new;" ><br />(In addition to regular button mushrooms, we happened to have a bag of dried chanterelles. G reconstituted some for me and we added those for extra depth of flavor.)<br /></span> <span style="font-family:courier new;">1 tablespoon tomato paste<br />1 cup (8 oz) Cognac or brandy <span style="font-style: italic;">(I used Cognac)</span></span><br /><span style="font-family:courier new;">8 cups dry red wine, such as Burgundy, Pinot Noir, or Zinfandel</span><br /><span style="font-family:courier new;">Bouquet garni: 1 parsley sprig, 1 thyme sprig, and one bay leaf tied in a cheesecloth square </span><br /><span style="font-family:courier new;">2 tablespoons butter at room temperature</span> <span style="font-family:courier new;"><br />3 tablespoons flour</span><br /><br /><span style="font-family:courier new;">Generously sprinkle the chicken pieces with salt and pepper. In a large sauté pan or skillet over medium heat, melt the chicken fat, or melt the butter with the olive oil, and brown the chicken pieces, in batches if necessary, well all over, 12 to 16 minutes. Transfer the chicken to a large heavy casserole with a lid or a Dutch oven.</span> <span style="font-family:courier new;"><br /><br />In the same sauté pan or skillet, fry the bacon over medium heat until the fat is rendered and the bacon is golden brown, about 5 minutes.</span> <span style="font-family:courier new;"><br /><br />Sprinkle the bacon pieces over the chicken. Sauté the onions and garlic in the bacon fat for 5 minutes, or until golden. Using a slotted spoon, transfer the onion mixture to the chicken to the chicken. Add mushrooms to the same pan, season with salt, and sauté for 5 minutes, or until the mushroom liquid evaporates.<br /><br />Using a slotted spoon, transfer the mushrooms to plate and set aside.</span> <span style="font-family:courier new;">Stir in the tomato paste and Cognac or brandy into the pan with the chicken, heat, and carefully ignite with a long-handled match. When the flame subsides, pour in the red wine. Add the bouquet garni and salt and pepper to taste. Cover and cook over low heat for 45 minutes, or until chicken is tender when pierced with a fork. </span> <span style="font-family:courier new;">Using a slotted spoon, transfer the chicken to a large plate; cover with aluminum foil to keep warm. </span> <span style="font-family:courier new;"><br /><br />Bring the sauce to a boil over high heat and cook to reduce by half. In a small bowl, mash the butter with the flour to make a paste and whisk into the sauce until smooth and thickened. Season with salt and pepper to taste. Add the chicken and the mushrooms and simmer for 5 minutes to heat through. Serve now, or cover and refrigerate for 1 to 2 days. Reheat covered, in a low oven. </span> <span style="font-family:courier new;"> <br /><br />Makes 6 servings</span><br /></span><br />Two comments off the bat:<br /><br />1. I have this cooking experience to thank for a newfound appreciation for Cognac.<br /><br />&<br /><br />2. Give yourself time for this one. It’s meant to be slow cooking. Traditionally, this dish was prepared with an old rooster, or coq. The long, slow cooking in wine was meant to break down and tenderize the tough old bird. The book suggests that it can be prepared a day or two in advance. I’d say it definitely should be if at all possible. It really will taste a lot better, coq or no coq. Our friends Danielle and Jason came to dinner on Wednesday. I started after work on Monday night and I benefited from the extra time in many ways.<br /><br />I’ll admit this recipe has a lot of steps. It could be easy to get overwhelmed, but just take it one step at a time and it’s really not so difficult. However, that initial step of browning all of that chicken will take you a while. There is no “if necessary” as they say in first paragraph. It will be necessary. I have the biggest cast iron skillet imaginable. Seriously, it’s huge. We don’t bother moving it because it’s just that heavy – it just lives on our stovetop. It looks like it would make a good weapon, but swing that thing around is more likely to take you down before you ever have a chance to get close to any aggressor. Anyhow, the point is that even using a really large skillet, it took me a few batches. I kind of underestimated how long that would take, but you don’t want to overcrowd the pan because then the chicken won’t brown as well, so it’s better to take your time.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruh0ssbkQdI3TA7XASSCI1ORD6A0VQrtlI2P1fdfavAJUWGsg15nIR23bMukHtXPkUUKVFGlxDpEbpIM9kp5XqLGdHbQ6aSrK8rPXLhNIOPBmnmWbc9Y2wUcO3SqrDQ3A80t1-UrYcUjd/s1600-h/2009+-+July-+Carrie+and+Morgan+Wedding+354.jpg"><img style="cursor: pointer; width: 199px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruh0ssbkQdI3TA7XASSCI1ORD6A0VQrtlI2P1fdfavAJUWGsg15nIR23bMukHtXPkUUKVFGlxDpEbpIM9kp5XqLGdHbQ6aSrK8rPXLhNIOPBmnmWbc9Y2wUcO3SqrDQ3A80t1-UrYcUjd/s320/2009+-+July-+Carrie+and+Morgan+Wedding+354.jpg" alt="" id="BLOGGER_PHOTO_ID_5368961885390954594" border="0" /></a><br /></div><br />From there it’s pretty easy going for a while – just sautéing vegetables and layering them onto the chicken.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEaWZC7oRmF6z2UUCbYQRo2DGohLT11etr1UFkBYuXJyxgG_F2QTm3GT_RkALalT4S8WnyfcD2gzpoTZq6vHNNYL0p1at4BTH9pelTvoVKm7KWIFlOrzKF0TupprJRgAocEW75OtRpiUz5/s1600-h/2009+-+July-+Carrie+and+Morgan+Wedding+384.jpg"><img style="cursor: pointer; width: 302px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEaWZC7oRmF6z2UUCbYQRo2DGohLT11etr1UFkBYuXJyxgG_F2QTm3GT_RkALalT4S8WnyfcD2gzpoTZq6vHNNYL0p1at4BTH9pelTvoVKm7KWIFlOrzKF0TupprJRgAocEW75OtRpiUz5/s320/2009+-+July-+Carrie+and+Morgan+Wedding+384.jpg" alt="" id="BLOGGER_PHOTO_ID_5368961899992877954" border="0" /></a><br /></div><br />Once the veg is all cooked and the mushrooms are set aside, it’s time for the fun. Pour on the Cognac and then . . . Fire! I didn’t have a long match, but my stove lighter wand worked beautifully.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5tu_5Rqu5iDuqhpawA1AdYpqhmBg1QUKjUcqL5cerZJOxgGoExufhtxreThE1bTpV8YFwdUgqQXV3Hc_yThH_29ztLbV0PmlqiW3AJjDhxCKIEEtke2Fqjaxqt0QUv83Aju5Qk_o0JUW/s1600-h/2009+-+July-+Carrie+and+Morgan+Wedding+395.jpg"><img style="cursor: pointer; width: 306px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5tu_5Rqu5iDuqhpawA1AdYpqhmBg1QUKjUcqL5cerZJOxgGoExufhtxreThE1bTpV8YFwdUgqQXV3Hc_yThH_29ztLbV0PmlqiW3AJjDhxCKIEEtke2Fqjaxqt0QUv83Aju5Qk_o0JUW/s320/2009+-+July-+Carrie+and+Morgan+Wedding+395.jpg" alt="" id="BLOGGER_PHOTO_ID_5368961919513590098" border="0" /></a></div><br />Be careful of course, stand back, wave the flame over the alcohol soaked chicken and it will catch pretty quickly. Then just enjoy your own private fire show. Pyros that we are, G and I watched transfixed for quite a while. Fun!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZi5P9kI423INoPr6osrurSikLSSkQKaxzzGTcfk2cK0tYGGODznhrz-T_93J4DARci9e0EvXKtcYrSp7o7VbVRrvZKmIW-UNvg4UlZZpEDjpTQSryk3ZmK-54xOn_UZWQIojNeAIdcIAO/s1600-h/2009+-+July-+Carrie+and+Morgan+Wedding+450.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZi5P9kI423INoPr6osrurSikLSSkQKaxzzGTcfk2cK0tYGGODznhrz-T_93J4DARci9e0EvXKtcYrSp7o7VbVRrvZKmIW-UNvg4UlZZpEDjpTQSryk3ZmK-54xOn_UZWQIojNeAIdcIAO/s400/2009+-+July-+Carrie+and+Morgan+Wedding+450.jpg" alt="" id="BLOGGER_PHOTO_ID_5368960823730981698" border="0" /></a><br /></div><br /><br />When the fire died down, we added the wine and spices. I didn’t have cheesecloth for the bouquet garni, so I did a quick search online and found that a coffee filter is a good substitute. I put the herbs in that, tied it with cooking string, and put it in the pot with the chicken and wine to simmer for a while.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinw0ehspgamJ68D669PtqcJMbt2clWDCzHhG-Sz_JnEh9vQISs1dQBxLu7LqV2ofa_NrYd4h-j7pOQ4GYpwryQPXxzWjOMghz40s3n8qrg65p21DbZuZQerV_XmgyQOGMNsOXXbbiH4Y1/s1600-h/2009+-+July-+Carrie+and+Morgan+Wedding+559.jpg"><img style="cursor: pointer; width: 184px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinw0ehspgamJ68D669PtqcJMbt2clWDCzHhG-Sz_JnEh9vQISs1dQBxLu7LqV2ofa_NrYd4h-j7pOQ4GYpwryQPXxzWjOMghz40s3n8qrg65p21DbZuZQerV_XmgyQOGMNsOXXbbiH4Y1/s320/2009+-+July-+Carrie+and+Morgan+Wedding+559.jpg" alt="" id="BLOGGER_PHOTO_ID_5368961930093125650" border="0" /></a><br /></div><br />It was now near midnight, and as is seemed like a logical stopping point, I put the lid on it and stuck it in the fridge to continue on tomorrow. I tasted it before putting it away and the sauce had a beautiful flavor. However, it seemed like there was less sauce in there than I would have expected, as it was not completely covering the chicken. Oh well, off to bed.<br /><br />The next morning I realized that apparently I can’t read. I went back to look at the recipe with thoughts of moving to the next step. What caught my eye was the wine quantity. “8 cups dry red wine.” I had read 8 oz. I had added one cup from the bottle of Zinfandel I’d purchased, and well, the rest of that bottle was long gone. Oops.<br /><br />I was going out with some friends that night, but I managed to make to sneak in a trip to TJ’s to purchase a couple more bottles of the same zin I had been using – I was trying to maintain consistency. When I got home late that night, I realized that not only could I not read, I didn’t know how to do basic math either. I poured in all of the wine I purchased, counting out each cup, and realized that I was still short a bottle. Luckily, we had more wine lying around, just not of the same kind. Oh, well. So much for consistency. *sigh*<br /><br />All the wine goes into the pot. Wow. 8 cups is actually a lot of wine. It’s like 3 ½ bottles. I added the remaining ingredients and once again let it simmer for a little bit. But when I went to taste the sauce this time, it tasted completely off. The deliciously sweet, smooth sauce I had tried the previous night was totally gone. It was a little sour and unbalanced somehow. It was after midnight and I was tired. All I can think to do is to add a couple of tablespoons of sugar and hope that the flavors just needed time to blend. I put it away and hoped for the best.<br /><br />The next evening arrived and our friends brought over some amazing cheeses to have as a first course. We have some wine and feast on these for a bit while the chicken is being reheated in the oven. At this point, I’m still hoping all will turn out well. Once it had simmered for a bit, I served the coq au vin with a simple green salad and side of rice flavored with a little garlic and onion. Luckily, I was right. By this point the flavors had mellowed and melded and now had a lovely, savory complexity. *Phew!*<br /><br />I think the lesson here is the virtue of patience. Once again, the old adage that ‘it will taste better tomorrow’ holds true. It was actually pretty delicious and very tender. Umami galore! However, I have to say, I think I may still tweak the ratio of Cognac to wine a little further. I really loved the extra sweetness from the Cognac before I added the rest of the wine. I also think one could easily get away with less wine. I have since looked at other recipes that use far less wine. Julia Child’s version doesn’t use nearly this much. I ladled heaps of it on to each serving and I still have a large Tupperware’s worth of sauce leftover for future use, which is always nice. However, at the end of the day, the main purpose of using that much wine was to break down and tenderize the tough rooster meat and that probably isn’t as much of a concern for the modern home cook. Finally, this is a dish that seems like it could be easily adapted for the a slow cooker. I foresee future experiments in the works.<br /><br />But for now . . .<br /><br />Bon soir! J'espère vous revoir bientôt!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZI3IiN0Nkg0ganObvdIR5XRddvjhFubsucm6jYRJh-7gsUtFsExM_OBxYM4xNxk3h6PNInHD2KfX2B6R7VKDCmR4flZKmsLbr2a7raseYnelos78Qs30pnSyIVhisSKrpdc9en-Dd1EIL/s1600-h/2009+-+July-+Carrie+and+Morgan+Wedding+562.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZI3IiN0Nkg0ganObvdIR5XRddvjhFubsucm6jYRJh-7gsUtFsExM_OBxYM4xNxk3h6PNInHD2KfX2B6R7VKDCmR4flZKmsLbr2a7raseYnelos78Qs30pnSyIVhisSKrpdc9en-Dd1EIL/s400/2009+-+July-+Carrie+and+Morgan+Wedding+562.jpg" alt="" id="BLOGGER_PHOTO_ID_5368954627590076498" border="0" /></a><br /></div><br /><br /><br /><div style="text-align: center;"><iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=1883914280&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com1tag:blogger.com,1999:blog-6788592816879728583.post-65472001274935115762009-07-22T17:01:00.000-07:002009-07-22T17:58:52.887-07:00Arepa Pie: A Meal for Veggies and Meat lovers<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjURTbAbJoglgN3G0bXx12OCXWFst1rctznig57zJ17MOcWlC3qFW4GD1gOplb-WWns9pKvonDeJVMigS2B21pJsxrA0soMbBXCf7aeY1S1lvC5xoRM2O3K3A_BiFKNVLl4EN9vrRXh8Sh/s1600-h/2009+-+July+603.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjURTbAbJoglgN3G0bXx12OCXWFst1rctznig57zJ17MOcWlC3qFW4GD1gOplb-WWns9pKvonDeJVMigS2B21pJsxrA0soMbBXCf7aeY1S1lvC5xoRM2O3K3A_BiFKNVLl4EN9vrRXh8Sh/s400/2009+-+July+603.jpg" alt="" id="BLOGGER_PHOTO_ID_5361448813809664226" border="0" /></a><br /></div><br />Earlier this month, I invited the PA’s and Interns who helped us in the production office during the recent film shoot I worked on over for a gathering. They helped keep us sane during production, and they deserved a big thank you, so I made them dinner.<br /><br />I had two constraints. First, I had plans earlier that day, so I didn’t have a huge amount of time to make food to feed a group. And second, I needed to make something that would translate easily into a vegetarian version. G came up with the idea that I should make a casserole of some kind. I thought of an issue of <a href="http://www.amazon.com/gp/product/B00005N7SL?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B00005N7SL">Saveur</a><img src="http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=B00005N7SL" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /> from a while back that celebrated casseroles. Among them was a <a href="http://www.saveur.com/article/Food/Tamale-Pie">Tamale Pie</a> I made once and I recalled that it had turned out well. It struck me that it would be easy to make a veggie version along side the meat version by substituting in vegetarian taco crumbles.<br /><br />Now, in addition to making a veggie version, I planned on one other big change. I don’t typically have yellow cornmeal around, but my mom regularly sends me packages of Harina PAN -- a kind of white corn meal that Venezuelans and Colombians use to make arepas. (It can be found in a lot of Hispanic food markets, but it’s harder to come by on the West Coast). For the unfamiliar, an arepa is cornmeal patty that is grilled, fried, or baked and eaten like bread at pretty much any meal of the day. I have not been making arepas with enough frequency to keep up with the shipments of Harina PAN, so I had this in abundance. Why not use that? I made that substitution the first time and it had come out well.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.deleite.es/productos/Harinas/Harina+PAN.jpg"><img style="cursor: pointer; width: 163px; height: 249px;" src="http://www.deleite.es/productos/Harinas/Harina+PAN.jpg" alt="" border="0" /></a><br /></div><br />In some ways, using the Harina PAN actually made things easier because it requires no additional cooking. To make the dough – or masa-- all you have to do is add 1 ¼ cup of water per 1 cup of flour and a little salt. You let it sit for a few minutes and then knead the dough until blended. I started with 2 ¼ cups to match the recipe; however, I then made another batch to make sure there was enough for the veggie version. I spread out a layers of masa into two greased baking dishes – one lasagna dish and one that was ½ the size. I put the rest of the masa to the side to be used later for the top layers.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZrT2PCPbwYJX25fZdGGx8S-Tmg6GYBggMQU7L9pccZYLGvrkKiSuIsbJMM2fW3TUYNTHMi9tk_h6jWTEEEZDEWLUagmEWI1WJZJ2LxzYLhlnHtOGGy9xoiwOjDgv6wSDrOpiNP6bWE-m/s1600-h/2009+-+July+590.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZrT2PCPbwYJX25fZdGGx8S-Tmg6GYBggMQU7L9pccZYLGvrkKiSuIsbJMM2fW3TUYNTHMi9tk_h6jWTEEEZDEWLUagmEWI1WJZJ2LxzYLhlnHtOGGy9xoiwOjDgv6wSDrOpiNP6bWE-m/s200/2009+-+July+590.jpg" alt="" id="BLOGGER_PHOTO_ID_5361444921965857506" border="0" /></a><br /></div><br />I made the filling pretty much as indicated by the instructions. However, since I wanted to make regular version and an additional veggie version, I had to find a way to streamline the process a bit. I accomplished this by cooking all of the veggies together. But I didn’t want to loose the bacon flavor from the drippings, so l made bacon in a pan in the oven at 350° for about 15 minutes in order to keep the drippings temporarily separate. I cooked up 1 and ½ the called for quantities of veggies.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfh3bxcPJdGf-lTgsi_AvXuByTjA7RhsdE6OVv_i53TZzUQGOEfailAgPBPOJJJPmiOFjY_vIWYUvj2XYGru1sB2W8Ne5lw74laamiZ-oEzLE86H9EknLOuhpkiL4fI8vXclnySgASAeHs/s1600-h/2009+-+July+580.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfh3bxcPJdGf-lTgsi_AvXuByTjA7RhsdE6OVv_i53TZzUQGOEfailAgPBPOJJJPmiOFjY_vIWYUvj2XYGru1sB2W8Ne5lw74laamiZ-oEzLE86H9EknLOuhpkiL4fI8vXclnySgASAeHs/s200/2009+-+July+580.jpg" alt="" id="BLOGGER_PHOTO_ID_5361444889776412338" border="0" /></a> </div><br />When the vegetables were cooked, I separated 1/3 of the amount into a separate cast iron skillet. To the larger batch I added the ground beef. At this point I added the bacon drippings, along with the bacon bits – what’s the point of cooking bacon and then not using it?<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0Gi_mJ8mDtyddL_8Kh0Zk5pfN6R4-QBMK0ymEy2KGnRgYAAvC8SPqzJIP9zEPLVgo2HC0I0wgIFLic4GAe_4hcC8pZ7vjqchDo2aQzkWwlHpLo3SAZCLupTNet41wOjYrXOBqQysU5y_/s1600-h/2009+-+July+588.jpg"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0Gi_mJ8mDtyddL_8Kh0Zk5pfN6R4-QBMK0ymEy2KGnRgYAAvC8SPqzJIP9zEPLVgo2HC0I0wgIFLic4GAe_4hcC8pZ7vjqchDo2aQzkWwlHpLo3SAZCLupTNet41wOjYrXOBqQysU5y_/s200/2009+-+July+588.jpg" alt="" id="BLOGGER_PHOTO_ID_5361444897219664674" border="0" /></a><br /></div><br />To the smaller batch I added one package (I think it was 12 oz) of vegetarian crumbles. I cooked each batch simultaneously, stirring occasionally.<br /><br />Time to spice. Of course I added more garlic than called for, I also sprinkled in a little garlic powder, onion powder, and smoked paprika to each. I also added in some chipotle sauce. (When you purchase chipotle peppers in a can, they come packed in a thick sauce. I never throw this away. I freeze any leftovers as this makes a great flavoring. Just a little goes a long way). I have to say, each pan of filling was delicious! Either would be a great filling for any number of things.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxG7JaR0A7yEYKvGzdwY589AkM7m2ocUXIvxIpwch7d2Z6nQjNYkWdia2gs_7gONOpe12mIbXP1Co-_Q_UbQgN8uT9STq4OJfzXIlcSKUe8EUisjrQ7hzy-JMCmpvxbTAwCsmklAoLUc1/s1600-h/2009+-+July+593.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxG7JaR0A7yEYKvGzdwY589AkM7m2ocUXIvxIpwch7d2Z6nQjNYkWdia2gs_7gONOpe12mIbXP1Co-_Q_UbQgN8uT9STq4OJfzXIlcSKUe8EUisjrQ7hzy-JMCmpvxbTAwCsmklAoLUc1/s200/2009+-+July+593.jpg" alt="" id="BLOGGER_PHOTO_ID_5361446249283722690" border="0" /></a><br /><span style="font-size:85%;">Meat</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnhmk_lXn2tqgW_J8WFtOoIT4O1_LbNjWRHgk6FOtrDRlm8bjJ-q6lPTHRV7Xi_mZJ9fEaF_jKqy9y7yIJ5Dn-5UOjy1jIqyaDEACCJn9jGwoWy1_d6dBnaQ3DR1LEx5PnJbbfz7Kim4a/s1600-h/2009+-+July+591.jpg"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnhmk_lXn2tqgW_J8WFtOoIT4O1_LbNjWRHgk6FOtrDRlm8bjJ-q6lPTHRV7Xi_mZJ9fEaF_jKqy9y7yIJ5Dn-5UOjy1jIqyaDEACCJn9jGwoWy1_d6dBnaQ3DR1LEx5PnJbbfz7Kim4a/s200/2009+-+July+591.jpg" alt="" id="BLOGGER_PHOTO_ID_5361444906560607362" border="0" /></a><br /><span style="font-size:85%;">Veggie</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6Vo3c7BrNXeGJYwPKT5qU-BtLKltD14uzs7RGumM9sWJRioyVR5-P_kcEA9P6H7ZesAZ6EFUGCzWrNrJ3ZmAVmb0VfRxvXfWx_0tylGMSJseO0gTmwAVbXA9BbUHOKhFuSG4gteszp2I/s1600-h/2009+-+July+594.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6Vo3c7BrNXeGJYwPKT5qU-BtLKltD14uzs7RGumM9sWJRioyVR5-P_kcEA9P6H7ZesAZ6EFUGCzWrNrJ3ZmAVmb0VfRxvXfWx_0tylGMSJseO0gTmwAVbXA9BbUHOKhFuSG4gteszp2I/s200/2009+-+July+594.jpg" alt="" id="BLOGGER_PHOTO_ID_5361446256627037378" border="0" /></a><br /></div><br />When both pans of filling were ready, I transferred the beef filling into the larger baking dish with the masa, and the vegetarian batch into the smaller baking dish. I then carefully spread out the remaining masa on top of each baking dish to cover the filling.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispBv7eQ6TV26ydqQH0TCneBOz6oie-UPWxgSUpg7WWjUvUuq8OPxke0X6zXaQznTx_7J8T45QCfO08T5xifBIN6jIaT2mBvs7LWNhRMqZXVj-8ptBZKutslngKvwnWXg3581TiENWGZIW/s1600-h/2009+-+July+595.jpg"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEispBv7eQ6TV26ydqQH0TCneBOz6oie-UPWxgSUpg7WWjUvUuq8OPxke0X6zXaQznTx_7J8T45QCfO08T5xifBIN6jIaT2mBvs7LWNhRMqZXVj-8ptBZKutslngKvwnWXg3581TiENWGZIW/s200/2009+-+July+595.jpg" alt="" id="BLOGGER_PHOTO_ID_5361446263338991794" border="0" /></a><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWicyf6sp6VCCQgXZlZx0L23xYx9M30qDmv86_NqoMal83U_SCGySZZ6QvD0j_slwO5B2Omjlvmjs3INKQ7AYN0MMXo0pv1nvAxKBPctMTGDkRUV-9_udJrtclnqlnE9vwNh_Xl-WCwnkO/s1600-h/2009+-+July+596.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWicyf6sp6VCCQgXZlZx0L23xYx9M30qDmv86_NqoMal83U_SCGySZZ6QvD0j_slwO5B2Omjlvmjs3INKQ7AYN0MMXo0pv1nvAxKBPctMTGDkRUV-9_udJrtclnqlnE9vwNh_Xl-WCwnkO/s200/2009+-+July+596.jpg" alt="" id="BLOGGER_PHOTO_ID_5361446271226749746" border="0" /></a><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUJk-RruC0eAjdNKNphScOQW18Z18iAvaYEfn2j3sWw3d2j0Dgs6hGqM5socof_KYY7lGAHmDTZduLA-iWM0qCHtegE0AUpKUrU67Y2JXN2aVUp-ND2y3cD24-Zb8ZQl_3TINuGki9eb-/s1600-h/2009+-+July+598.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUJk-RruC0eAjdNKNphScOQW18Z18iAvaYEfn2j3sWw3d2j0Dgs6hGqM5socof_KYY7lGAHmDTZduLA-iWM0qCHtegE0AUpKUrU67Y2JXN2aVUp-ND2y3cD24-Zb8ZQl_3TINuGki9eb-/s200/2009+-+July+598.jpg" alt="" id="BLOGGER_PHOTO_ID_5361448379051384002" border="0" /></a><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3D-m7Xd87DzYGMyZFjzrczvemrhPsgblBCSstD-kTOIMGJVZp7U2Wy9KiODr1BJ7rE3aQYinBgwX5jcnU0ZF73G43zBBJzaw9d1SuB8Ufl-diY50uyWWlv7YF9vdWRVwAkI0SYkAZWQcf/s1600-h/2009+-+July+599.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3D-m7Xd87DzYGMyZFjzrczvemrhPsgblBCSstD-kTOIMGJVZp7U2Wy9KiODr1BJ7rE3aQYinBgwX5jcnU0ZF73G43zBBJzaw9d1SuB8Ufl-diY50uyWWlv7YF9vdWRVwAkI0SYkAZWQcf/s200/2009+-+July+599.jpg" alt="" id="BLOGGER_PHOTO_ID_5361448389314955554" border="0" /></a><br /></div><br /><br />And now, to oven!<br /><br />I left them into the oven a longer than suggested as I was trying to get the top to crisp up. However, here is where I think the Harina PAN masa differs from the yellow tamale cornmeal; I don’t think it crisps up quite the same way in the oven. Because I left it a little longer than I should have, the texture got a little bit chewy. Had I left it a little less time, I think the texture would have been softer, but a little more pleasant. The other tweaks I’d make in the future, would be to alter the ratio of filling to masa; I’d make the arepa/tamale layers a little thinner and make a little more ground beef mixture.<br /><br />Nonetheless, it was pretty tasty. I served sour cream, cheese, and hot sauces on the side for everyone to add to their taste. It could be easily be a adapted for many types of crowds. I think it be great for a family – toning down the spicy factor of course. I’m pretty sure I will return to this one in the future, and will definitely report back on further attempts.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdd5pF7OQuLx0QcupSiFHUWDBW_ZyDa_HvricRNTyVtvIJ8cW9z2mTsCEaCGOwWYyeGiqR8BFuliDOPjPdG6u9TvFNcuaqQYlpXol3dfdns9ruVEkiCbNxKoZy6p3d3EcCK3mCWYvO5EO/s1600-h/2009+-+July+600.jpg"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdd5pF7OQuLx0QcupSiFHUWDBW_ZyDa_HvricRNTyVtvIJ8cW9z2mTsCEaCGOwWYyeGiqR8BFuliDOPjPdG6u9TvFNcuaqQYlpXol3dfdns9ruVEkiCbNxKoZy6p3d3EcCK3mCWYvO5EO/s320/2009+-+July+600.jpg" alt="" id="BLOGGER_PHOTO_ID_5361450019570653650" border="0" /></a><br /><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=B00005N7SL&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe><br /><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com1tag:blogger.com,1999:blog-6788592816879728583.post-5892262500987368952009-07-17T11:57:00.000-07:002009-07-17T15:38:41.061-07:00Falafel Fiasco<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8ZAzo7zsj-_w2qtG4423kG24EcrG3p3uEwZslT5B03ky3p-d6ZH056umVEmhHSZweB2DrAwhW8k9WG54tm5YNLduqiSAT_5E-ZGsUa7xzocFeMFs03sm_9O42wZlItwnMmEiegddMow6/s1600-h/2009+-+June+-+Greek+Supper+Club+291.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8ZAzo7zsj-_w2qtG4423kG24EcrG3p3uEwZslT5B03ky3p-d6ZH056umVEmhHSZweB2DrAwhW8k9WG54tm5YNLduqiSAT_5E-ZGsUa7xzocFeMFs03sm_9O42wZlItwnMmEiegddMow6/s400/2009+-+June+-+Greek+Supper+Club+291.jpg" alt="" id="BLOGGER_PHOTO_ID_5359513152112286354" border="0" /></a>June’s Supper Club theme was Greek food. I made Falafel and it was pretty much a comedy of errors.<br /><br />To be perfectly honest, the recipe itself is actually pretty easy. I picked this one for exactly that reason. I got the recipe from <a href="http://www.amazon.com/gp/product/0743246268?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0743246268">Joy of Cooking</a><img src="http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=0743246268" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" />. Yup, the Joy of Cooking has falafel and a surprising number of other Middle-eastern recipes, as well as a good number of ethnic cuisines. Now, I actually have a Lebanese cookbook (my mom is half Lebanese) that includes another fairly easy falafel recipe, but it’s in Spanish, and quite frankly, I didn’t feel like translating. Earlier in the day, I tackled a trapeze class along with some of the other Supper Clubbers. As I’m afraid of heights, that left me completely mentally exhausted, a little drained, and pressed for time. That good ‘ol standby, TJOC was there to help.<br /><br />Their recipe is as follows:<br /><br /><span style="font-family:courier new;">1 ¼ c dried chickpeas, soaked and drained </span> <span style="font-family:courier new;"><br />(I used the soaking method of pouring enough boiling water over the chickpeas to cover by 2 inches. I allowed the chickpeas to stand for over an hour to let the water soak in and for the chickpeas to swell. I then drained them well.)</span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfQhLr2rDQKfHG-AijCsSD74LWxR2yRZVb-Wwi-6ue4EIvTTIzU63ZEpn8MtH8O_TpRoFbE90RgOYCR6RaFZv7G9Uw3f-KYfagy9217mgCmWpg3b9YExhbgOU4bWTijJ-y37pxhQhUrab/s1600-h/2009+-+June+-+Greek+Supper+Club+001.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfQhLr2rDQKfHG-AijCsSD74LWxR2yRZVb-Wwi-6ue4EIvTTIzU63ZEpn8MtH8O_TpRoFbE90RgOYCR6RaFZv7G9Uw3f-KYfagy9217mgCmWpg3b9YExhbgOU4bWTijJ-y37pxhQhUrab/s200/2009+-+June+-+Greek+Supper+Club+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5359519346834761634" border="0" /></a><br /></div><br /><span style="font-family:courier new;">½ c chopped onions</span><br /><span style="font-family:courier new;">¼ cup packed fresh parsley leaves</span><br /><span style="font-family:courier new;">2 glove garlic, chopped</span> <span style="font-family:courier new;"><br />2 tablespoons ground cumin</span> <span style="font-family:courier new;"><br />½ teaspoon salt</span> <span style="font-family:courier new;"><br />½ teaspoon coriander seeds, rushed, or ½ teaspoon ground coriander<br /></span> <span style="font-family:courier new;">½ teaspoon baking soda</span> <span style="font-family:courier new;"><br />¼ teaspoon ground red pepper</span><br /><br /><span style="font-family:courier new;">Process until the mixture is coarsely pureed. Remove to bowl and stir in:</span><br /><span style="font-family:courier new;">2 tablespoons all purpose flour</span> <span style="font-family:courier new;"><br /><br />With wet hands, form chickpea mixture into 4 patties, each about 3 inches in diameter. Let stand for 15 minutes.</span> <span style="font-family:courier new;">Pour ½ inch of oil into a deep skillet and fry chickpea patties until golden brown on both sides, about 4 minutes on each side. Drain on paper towels.</span> <span style="font-family:courier new;">They claim this makes 4 servings.</span><br /><br />Since we were going to be a group of 10, I doubled the recipe. This wasn’t much harder, it just required running the ingredients through the processor in batches. What I soon realized, however, is that if that 1 recipe was supposed to make 4 servings, they would be 4 very large servings. The resulting falafel would have been behemoths. I prefer smaller, more manageable patties and I’d say I got a little over two dozen from the doubled recipe.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDGnZOjGuUX74STxV4-AZHUt3MfTKibpHFkZjaW_YkDCrXItba7VUZY7c9useECiUuthhMmKzPQiYgxIQLl2kx7sWAkTMTLlozpEkSF_PB5OyXojtXV29JIunJoIRG-ml-Bms51DNZsmp/s1600-h/2009+-+June+-+Greek+Supper+Club+020.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDGnZOjGuUX74STxV4-AZHUt3MfTKibpHFkZjaW_YkDCrXItba7VUZY7c9useECiUuthhMmKzPQiYgxIQLl2kx7sWAkTMTLlozpEkSF_PB5OyXojtXV29JIunJoIRG-ml-Bms51DNZsmp/s200/2009+-+June+-+Greek+Supper+Club+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5359519358442374194" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhal6Khyphenhyphen9mlShdgOQadGcySpF8zOhC7A9LiTE_D12b91oIRDu5Vy7BE_kDxKnMhQfJZKmJ6VLsQpFNJ5zv-dYJMVDKlSYTSP7PbLDwFqoHV2rqBt7WucoPkgVrTl77GLV7pEDIc6-YjWWGm/s1600-h/2009+-+June+-+Greek+Supper+Club+025.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhal6Khyphenhyphen9mlShdgOQadGcySpF8zOhC7A9LiTE_D12b91oIRDu5Vy7BE_kDxKnMhQfJZKmJ6VLsQpFNJ5zv-dYJMVDKlSYTSP7PbLDwFqoHV2rqBt7WucoPkgVrTl77GLV7pEDIc6-YjWWGm/s200/2009+-+June+-+Greek+Supper+Club+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5359519363992413922" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCw3H7oa3HQCWGZ3O2sc6GzxIo6qOHe1ANX4PNFkjebyLdWLv83MGSo9MI03gKkHkl_DA4OCI9gDY11otFelIu7LWvnsQSCNHdQsefIAh9mkNv0VgGXaAyuHuesXQo1RWqvTa9KhtL5q8/s1600-h/2009+-+June+-+Greek+Supper+Club+053.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCw3H7oa3HQCWGZ3O2sc6GzxIo6qOHe1ANX4PNFkjebyLdWLv83MGSo9MI03gKkHkl_DA4OCI9gDY11otFelIu7LWvnsQSCNHdQsefIAh9mkNv0VgGXaAyuHuesXQo1RWqvTa9KhtL5q8/s200/2009+-+June+-+Greek+Supper+Club+053.jpg" alt="" id="BLOGGER_PHOTO_ID_5359519378568878898" border="0" /></a></div><br />As you can see, it’s a pretty easy recipe. Basically, all that is involved in this recipe is throwing all of the ingredients into a food processor. From there, you just form the dough into patties and fry. That’s about it. However, as you probably know by now, I’m pretty liberal when it comes to spicing and usually it serves me well. This time, however, it got me into trouble.<br /><br />After, draining the chickpeas and running them through the food processor with the other ingredients, I began adding salt and spices. Somehow I over salted. I may have sprinkled too much in. As well, amongst the seasonings I used, I grabbed the beloved <a href="http://www.amazon.com/gp/product/B000G8H0EK?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000G8H0EK">Cavender's Greek Seasoning</a><img src="http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=B000G8H0EK" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /> and sprinkled some in. Of course, there is salt in the mix and this probably contributed to sending it over the edge. To offset the salt, I figured I’d add more chickpeas and a little of everything else. I had some from the dried batch that had been soaked and drained leftover. I added those but they weren’t enough to balance the flavors. I didn’t have time to soak more, so I added a can I had on hand. I didn’t read the ingredients list --- salt is definitely in there. * Sigh * From now on I will be more vigilant of salt and other additives. Lesson learned.<br /><br />Even so, while the dough was still salty, it was definitely better. To make sure I wouldn’t be serving my friends saltlicks disguised as falafel balls, I decided to fry up some test subjects in my mini deep fryer. The basket for this deep fryer hinges on a pivot, but can be locked into place. I failed to this before heating up the oil and at some point between juggling forming patties and switching batches, I knocked the handle of the deep fryer basket into the boiling oil. The handle is covered in plastic.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwkioV-fVilYklhLRZc3KNNJ2o9veqrhDrBNsMYLL07eaRppBoUDoa3IBu5tA80WvlBsHu1-tp-4QxktD4nFlP6PxlnwffFykajpL2xn9jY4amKFaXjTMXrq-UKOsoEOj1Ro5h1970Xpd/s1600-h/2009+-+June+-+Greek+Supper+Club+046.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwkioV-fVilYklhLRZc3KNNJ2o9veqrhDrBNsMYLL07eaRppBoUDoa3IBu5tA80WvlBsHu1-tp-4QxktD4nFlP6PxlnwffFykajpL2xn9jY4amKFaXjTMXrq-UKOsoEOj1Ro5h1970Xpd/s320/2009+-+June+-+Greek+Supper+Club+046.jpg" alt="" id="BLOGGER_PHOTO_ID_5359514040568732050" border="0" /></a><br />In a moment of panic, I grabbed the nearest knife and thrust it into the oil to help fish out the handle. GAH!!!! NO!!! BAD MOVE! The knife just happened to be one of my very expensive Henkles. It came out covered in oozing plastic. Not only have I potentially ruined the deep fryer, now I’ve possibly killed one of my best knives as well!<br /><br />Luckily, I was able to quickly scrape off the nasty, black plastic with a pot scraper. I also managed to rescue the deep fryer. The melted plastic that was still in the oil turned out to be pretty easy to scoop out and I was able to remove most of the remaining ooze from the handle as well. At that point I decided I’d done enough deep-frying for that afternoon.<br /><br />The good news is that prior to meltdown, I managed get in a couple of batches of mini-falafel that G deemed to be slightly salty, but edible. The cooking process had ameliorated some of saltiness. Good enough.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01HL_xTdqL3ycVyATr9PzTndXfk0_p8vP2QBErj0N9z7oELE4Rv4sEuARejh-tBSOHHYQRazy3W7snZMZgijwhTWto4HPETSgwl6n1S9aLsZyRHDn9V-omTQuh9_GjqP01eLLItvYuPCe/s1600-h/2009+-+June+-+Greek+Supper+Club+051.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01HL_xTdqL3ycVyATr9PzTndXfk0_p8vP2QBErj0N9z7oELE4Rv4sEuARejh-tBSOHHYQRazy3W7snZMZgijwhTWto4HPETSgwl6n1S9aLsZyRHDn9V-omTQuh9_GjqP01eLLItvYuPCe/s200/2009+-+June+-+Greek+Supper+Club+051.jpg" alt="" id="BLOGGER_PHOTO_ID_5359519368373175186" border="0" /></a><br /></div><br />I took the rest of the dough to Supper Club, along with my Dutch oven and a bottle of cooking oil to fry up the rest of the falafel there. These things taste better fresh anyways. I heated up the oil in the Dutch oven until bubbling and plopped in the patties. They came out ok. It turns out that there was a marked difference in the texture when fried in the Dutch oven vs. the deep fryer. It could be that I had not allowed the oil to heat enough, or perhaps it was the oils I used – canola in the Dutch oven and peanut at home – but whatever the reason, the texture was definitely far superior in the deep fryer. Still they were fine and we served them with hummus I had made and pita bread. However, melting handles aside, if you have a deep fryer, I recommend you use it.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEl2ywPLLjC1sc_kMfhR0uA_FXwFIQ8KCbUfhaDAONFLAphNAt5nLlZ-I_zX7d3m8RWmzxmOohSeMIn92_xXZPLq-67O2b2EXz5yxcjqtcZrXwV3W4DMxjHw4P7ROtIh4DnXDN6PTXcume/s1600-h/2009+-+June+-+Greek+Supper+Club+289.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEl2ywPLLjC1sc_kMfhR0uA_FXwFIQ8KCbUfhaDAONFLAphNAt5nLlZ-I_zX7d3m8RWmzxmOohSeMIn92_xXZPLq-67O2b2EXz5yxcjqtcZrXwV3W4DMxjHw4P7ROtIh4DnXDN6PTXcume/s200/2009+-+June+-+Greek+Supper+Club+289.jpg" alt="" id="BLOGGER_PHOTO_ID_5359520716140721618" border="0" /></a><br /><br /></div>Given all the stumbling blocks with the first attempt, I was very anxious to give these guys another try. The following Friday, our friends Max and Nicole came to stay with us for the weekend. I made the falafel again with G’s help this time. We served them with platters of pita, hummus, feta, tomatoes, and cucumber slices, so that everyone could build their own sandwich. This time everything went smoothly. This time there was no over-salting and no meltdowns. We fried them in the deep fryer and they came out delicious and crispy.<br /><br />On the other hand, I slightly burned the pita bread . . . um, well, nobody’s perfect . . .<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6LVB0pnF6tucTHQDrssEWfeo_KCVMnMVzdWGfmCxi38V0I_JBAFBR_uH3kJff46qheGBcXsGhc_QQUOlfCcB4LFIfjmB2RgPN2vUwrMct_U5vFMR9XJaGYeZOadC-lxVyWGqIu46asoR/s1600-h/2009+-+June+-+Greek+Supper+Club+030.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif6LVB0pnF6tucTHQDrssEWfeo_KCVMnMVzdWGfmCxi38V0I_JBAFBR_uH3kJff46qheGBcXsGhc_QQUOlfCcB4LFIfjmB2RgPN2vUwrMct_U5vFMR9XJaGYeZOadC-lxVyWGqIu46asoR/s400/2009+-+June+-+Greek+Supper+Club+030.jpg" alt="" id="BLOGGER_PHOTO_ID_5359513447825149890" border="0" /></a><br /><br /><div style="text-align: center;"><iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=0743246268&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-24085293059824641082009-07-07T13:20:00.000-07:002009-07-07T19:04:28.271-07:00Lazy Weekend Morning Breakfast Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqYGBFVcmOE2KqoJJGICIOc0H4pu0qsF66bshnSKTKFxbN1GOfYwkbZ3xCBLi7A87RNIhQM3BD3ySEggGclkgSahlahahu8_AlO9k3t9I9f4bzMYuAxj7jh1h5JrkprsWld4-qB9Y1Ebv/s1600-h/2009+-+May+-+Medellin+Trip+295.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqYGBFVcmOE2KqoJJGICIOc0H4pu0qsF66bshnSKTKFxbN1GOfYwkbZ3xCBLi7A87RNIhQM3BD3ySEggGclkgSahlahahu8_AlO9k3t9I9f4bzMYuAxj7jh1h5JrkprsWld4-qB9Y1Ebv/s400/2009+-+May+-+Medellin+Trip+295.jpg" alt="" id="BLOGGER_PHOTO_ID_5355818609547213426" border="0" /></a><br /><br />There is no real recipe involved here, per se. This is more just an excuse to post G’s mouth watering pics of one weekend morning’s riff on the delicious breakfast sandwiches we love to get at our favorite brunch joints.<br /><br />Simply cook up a few slices of bacon and scramble up some eggs. Make sure to season the eggs with salt and some of your favorite spices. Egg scrambling is usually G’s department and his spice mix of choice for all things egg is <a href="http://www.amazon.com/gp/product/B000G8H0EK?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000G8H0EK">Cavender's All Purpose Greek Seasoning </a><img src="http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=B000G8H0EK" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" />. Melt the cheese of your choice onto an onion roll. (A bagel would also be great.) Here we used a little goat cheese and baked it lightly onto the roll in the toaster oven. Then just pile the scrambled eggs onto your cheese roll along with the bacon and tomatoes slices. Some condiments are also usually in order to keep the whole thing from being too dry. I like a little mustard or Wasabi Mayo from Trader Joe’s.<br /><br />For my sandwich, I made a slightly less caloric version by using high-fiber bread in place of the roll. (I will also often use and English muffin.) I used a little less bacon on mine and I added spinach for an extra veggie boost. Of course, you could also swap in egg whites for whole eggs.<br /><br />In just a few minutes you have a restaurant worthy brunch that you can eat in your PJ’s, and it requires little more effort that toasting bread and scrambling some eggs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWcgR6qTnuPgQySoLdrxCDscOEXbM40jVDC9itjzmDWeSSr1ttU38ueacqpMJ1bF-63f3Xf1IbN3dLsqXYYQm7ZhBgGxmOo4wbvcv9upnOWPYJRYp2DYod74dD4I50MUodCyFbKBpUgvy/s1600-h/2009+-+May+-+Medellin+Trip+290.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWcgR6qTnuPgQySoLdrxCDscOEXbM40jVDC9itjzmDWeSSr1ttU38ueacqpMJ1bF-63f3Xf1IbN3dLsqXYYQm7ZhBgGxmOo4wbvcv9upnOWPYJRYp2DYod74dD4I50MUodCyFbKBpUgvy/s320/2009+-+May+-+Medellin+Trip+290.jpg" alt="" id="BLOGGER_PHOTO_ID_5355818872375172146" border="0" /></a>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com1tag:blogger.com,1999:blog-6788592816879728583.post-29395455453193809442009-07-06T18:19:00.000-07:002009-07-07T07:33:23.430-07:00Old Fashioned Sunday Night Supper: Stuffed Pork Chops with Apple & Sweet Potato Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOswoBEg6hSnn5yZnCe0MYTjQ4_GHIXSDnGDk3gwy9V2_bQEkmfBgnBdhWQYhL8mZIs838-j6KKp8JRndtriFSOXCda4JP9u1YrT3SlwcllYNMVSEVrcwt9OQzDceMyTeh0gr7cHHTL_G/s1600-h/2009+-+May+-+Medellin+Trip+301.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOswoBEg6hSnn5yZnCe0MYTjQ4_GHIXSDnGDk3gwy9V2_bQEkmfBgnBdhWQYhL8mZIs838-j6KKp8JRndtriFSOXCda4JP9u1YrT3SlwcllYNMVSEVrcwt9OQzDceMyTeh0gr7cHHTL_G/s320/2009+-+May+-+Medellin+Trip+301.jpg" alt="" id="BLOGGER_PHOTO_ID_5355595307539673298" border="0" /></a><br />One Sunday night not too long ago, I decided to make a nice, old fashioned Sunday night supper. I had been working hard on a film and G was in the middle of studying hard for finals. Comfort food seemed in order.<br /><br />The day before, I had paid my first visit to our neighborhood butcher. How many people actually have a neighborhood butcher these days? It seemed high time that I started taking advantage, so I took a walk down to Victor's Meats & Delicatessen to see what they had to offer. (Check out my friend Sarah Beth's review on <a href="http://www.yelp.com/biz/victors-meats-and-delicatessen-los-angeles#hrid:0-hH-XAXvl9SXgoItGjoog">Yelp</a>) Amongst the many appetizing meats in the display case were some delicious looking pork chops with apple stuffing. The butcher suggested that the best way to prepare these would be to simple put them in a casserole dish with a little apple juice and put them in a 350° oven for one hour. I took two and made my way home.<br /><br />The next day I plotted how to turn my pork chops into a supper. I had a vague notion that sweet potatoes would pair well. Some muse lead me to consult <a href="http://www.amazon.com/gp/product/0848703464?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0848703464">The Casseroles Cookbook</a><img src="http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=0848703464" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /> from Southern Living– and old cookbook from 1971 that I stole from my mom at some point. (I love old cookbooks!) A search of sweet potatoes in the index lead me to this recipe:<br /><br /><span style="font-family:courier new;">Apple & Sweet Potato Casserole</span><br /><br /><span style="font-family:courier new;">1 2lb can sweet potatoes</span> <span style="font-family:courier new;"><br />2 c. sliced peeled apples</span><br /><span style="font-family:courier new;">¾ cups maple-blended syrup</span> <span style="font-family:courier new;"><br />¼ cup melted butter</span> <span style="font-family:courier new;"><br />1 tsp salt</span> <span style="font-family:courier new;"><br /><br />Drain the Sweet Potatoes and slice lengthwise. Place in a greased 12x8x2 –inch baking dish. Place apple slices on potatoes. Combine the syrup, butter and salt and pour over apples. Cover Bake in 350-degree oven for 45 minutes. Remove cover and bake for about 30 minutes longer or until apples are tender, basting frequently and adding syrup, if needed.</span><br /><br />Making this recipe jive with my pork chops was going to be a cinch, but the recipe definitely needed some updates.<br /><br />The first thing go were the canned sweet potatoes. I used 2 medium sized fresh sweet potatoes instead. Next, ¾ cup maple-blended syrup seemed like it be cloyingly sweet, so I used about ½ the quantity and used real maple syrup. Taking the butcher’s recommendation, I swapped in apple juice for the remaining liquid quantity. I used the unfiltered kind they sell at TJ’s, as it has a thicker consistency and better flavor than the regular supermarket varieties. I also used a little less butter than called for. Finally, I didn’t peel a thing. I just left the skins on everything, just gave it all a good scrubbing. That’s where all the fiber is anyways.<br /><br />I piled everything into the pot as directed and then nestled in the pork chops, and then popped it all into the oven.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioFGUz9aMrgg9u3YYTKVU5JGtf8qdjrmvR6nVtmxBoE3JrdisjBI2qg8aVM-hkz39ATch0glOYlsuFzrOynxII9HpGpN4nbsM1CEWvRyjr3nMIlTktiG22FS3FFudJi7-lSaFCCKnhdRp/s1600-h/2009+-+May+-+Medellin+Trip+299.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioFGUz9aMrgg9u3YYTKVU5JGtf8qdjrmvR6nVtmxBoE3JrdisjBI2qg8aVM-hkz39ATch0glOYlsuFzrOynxII9HpGpN4nbsM1CEWvRyjr3nMIlTktiG22FS3FFudJi7-lSaFCCKnhdRp/s200/2009+-+May+-+Medellin+Trip+299.jpg" alt="" id="BLOGGER_PHOTO_ID_5355523105773880802" border="0" /></a></div><br />I pretty much followed all the cooking instructions as given, but I pulled out the pork chops at the hour mark. I put the pot with the apples and sweet potatoes back in to finish cooking while the pork chops rested.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixm-ao9Eltv39fZCPEkZ6cgZW-Vfd0yyBPq7ukAR3Guf_fQXmb6kVTvTFt-vCsX6K-WnEhFlZ0JhnvHC1FrSesA43TQPwl9sgA1-N-ljhDXP_u_XfDgKxRHVMMgtdUpxdi3dwKR1adckzn/s1600-h/2009+-+May+-+Medellin+Trip+303.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixm-ao9Eltv39fZCPEkZ6cgZW-Vfd0yyBPq7ukAR3Guf_fQXmb6kVTvTFt-vCsX6K-WnEhFlZ0JhnvHC1FrSesA43TQPwl9sgA1-N-ljhDXP_u_XfDgKxRHVMMgtdUpxdi3dwKR1adckzn/s200/2009+-+May+-+Medellin+Trip+303.jpg" alt="" id="BLOGGER_PHOTO_ID_5355523113614726546" border="0" /></a><br />The pork chops were plump and juicy and the apples and sweet potatoes had just the right amount of sweetness! I served the chops and the casserole on a bed of greens I had sautéed with a little garlic, olive oil and mustard, as I thought the bitterness from the green would contrast nicely with the sweetness of the casserole. It was just the right combo<br /><br />Now, you’re probably thinking, but what if I don’t have a neighborhood butcher? I have often seen similarly prepped items in the deli section of the grocery store. Alternatively I think this would be really delicious with a regular, un-stuffed pork chop as well, but I would get them still on the bone. The result is a deliciously retro one-pot meal.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetUfm9o2x5db9hb6i_oHWgJdjjEH-dO0VIUnRpW6jTI9zIaJsWCO_xHPzNrW1YcwFmFYMtAi1-EulCJLZI5S1HXC6m3fvZocTwPNOUdERko3GtfLII922FiK1TS63hBtXf0RSxi3UwjUJ/s1600-h/2009+-+May+-+Medellin+Trip+305.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetUfm9o2x5db9hb6i_oHWgJdjjEH-dO0VIUnRpW6jTI9zIaJsWCO_xHPzNrW1YcwFmFYMtAi1-EulCJLZI5S1HXC6m3fvZocTwPNOUdERko3GtfLII922FiK1TS63hBtXf0RSxi3UwjUJ/s200/2009+-+May+-+Medellin+Trip+305.jpg" alt="" id="BLOGGER_PHOTO_ID_5355523116048719058" border="0" /></a><span style="font-size:85%;">(For some reason the chops look a little pink in this picture, but it was actually fully cooked)</span><br /><span style="font-size:85%;"><br /></span></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-59700554351702247392009-07-02T16:30:00.000-07:002009-07-02T18:34:18.120-07:00Marc’s Grandma’s Chicken Enchiladas<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmhLh1M5F0mKaIdvj8LCRwUA42icF9bOJf50qMpPesjvaYU-8CHTSTbwbFB3BE1F1S4IgZkPAw910ejeHodLrISJtacxkucPhPQ92IkVfsYozsKoxKprJ4vZ2nIinWfyrVDdc2O6NbogL/s1600-h/2009+-+March+-+Cakebread+U+160.jpg"><img style="cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmhLh1M5F0mKaIdvj8LCRwUA42icF9bOJf50qMpPesjvaYU-8CHTSTbwbFB3BE1F1S4IgZkPAw910ejeHodLrISJtacxkucPhPQ92IkVfsYozsKoxKprJ4vZ2nIinWfyrVDdc2O6NbogL/s400/2009+-+March+-+Cakebread+U+160.jpg" alt="" id="BLOGGER_PHOTO_ID_5354012818127414802" border="0" /></a><br /><br /></div>Several years ago, my friend Marc and I decided to get together and cook one night. He brought his Grandma’s enchilada recipe and I guided us through the recipe. Now, full disclosure, the recipe she sent with him is actually courtesy of Tyler Florence and you can find it on the <a href="http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html">Food Network </a>website. However, it’s just so much more romantic to attribute a recipe to someone’s grandma whenever possible. If I recall correctly, I think Marc said that his grandma makes her own tortillas, which is a feat I have not yet attempted.<br /><br />I was so happy with this recipe, though, that since then I’ve pretty much adopted it as my own. It has become part of my regular entertaining repertoire and I have made it many times over for friends. I last made it for my Book Club when I hosted a couple of months ago. Ever since I first made it for a Girl’s Night dinner, my friend Alyson will occasionally drops hints as to when I’ll be making enchiladas again. (Pretty much the best compliment a chef can get!) Alyson, Jenny and I each contributed a course to this dinner, and the arrangement was so successful that it lead to our forming the Supper Club I’ve so often alluded to.<br /><br />This is another great dish for feeding a group. You can make the filling ahead of time, giving yourself a little breathing room before your guests arrive. I would even recommend making it the day before, because it does take a little bit of time and also allows all the flavors to blend. It is also far more healthy than it tastes. The filling is all vegetables and chicken. The cheese topping is really the only potentially unhealthy factor in the recipe; and you can easily moderate that to fit your needs.<br /><br />Here is another recipe where I really don’t usually change a whole lot, but it’s also very easy to make simple and subtle changes to add your own signature. I occasionally add different vegetables, depending on what I have lying around. I like peppers and will tend have extras lying around, so those often make it in. Similarly, I’ve used this as a vehicle to experiment with interesting looking chiles I found at the farmer’s market. Olives are good, but you can always serve these on the side if you’re worried others won’t care for them. As always, I use more garlic than called for and I play around with the spices – smoked paprika really compliments the other flavors quite well. G prefers flour to corn tortillas, so I often swap those in. This dish is also nice in that it also allows everyone else eating a chance to customize their own plate bit if you serve it with a variety of toppings on the side.<br /><br />The sauce is another great way to vary this recipe. Try green, red, mole, hot, or mild. Whatever you chose, I recommend having extra on-hand as sometimes those tortillas can soak up more than you’d think. You want to have enough to pour on top before adding the cheese and putting it all in the oven, plus a little more on the side just in case they dry out more than you’d like in the oven.<br /><br />On the whole this is not a challenging recipe. Let’s be honest, making the filling basically consists of cooking up some chicken and throwing a bunch of veggies in a pot to stew. It does, however, require a good amount of time. It’s always best to cook the chicken in the same skillet as you will use to cook the vegetables, but if do you need to shave off a little time, I have cooked the chicken in one pan while simultaneously cooking the vegetables in another pan. If possible though, save those pan juices to add flavor to the veggie mixture.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lsTvhq-kJtkDOryzLF2hPDVlVUa0Y-tvJARKfxBLzWlBBPVRno5YVfyDDq7HirGcuwGyBn8vOvxAw9NSdkkWLL-NGtETY-FULqKf4rHexUQwtAuFi4i2q_WLzXmsd0vnmTjU0o6yi9Df/s1600-h/2009+-+March+-+Cakebread+U+023.jpg"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lsTvhq-kJtkDOryzLF2hPDVlVUa0Y-tvJARKfxBLzWlBBPVRno5YVfyDDq7HirGcuwGyBn8vOvxAw9NSdkkWLL-NGtETY-FULqKf4rHexUQwtAuFi4i2q_WLzXmsd0vnmTjU0o6yi9Df/s200/2009+-+March+-+Cakebread+U+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5354014649649299506" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIal3pI5GKN4wKqt92ipck7tcC9trBJbRbhmYhNc4HE40B8tp9R8j58KYmpGeJdvbmOJpExzmSY0sUgldwzW02T3HYAHj42zRrTLHA4kd-ddgKp6kUT4hOF4k-5bBWQlOfVx788LES3Itb/s1600-h/2009+-+March+-+Cakebread+U+033.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIal3pI5GKN4wKqt92ipck7tcC9trBJbRbhmYhNc4HE40B8tp9R8j58KYmpGeJdvbmOJpExzmSY0sUgldwzW02T3HYAHj42zRrTLHA4kd-ddgKp6kUT4hOF4k-5bBWQlOfVx788LES3Itb/s200/2009+-+March+-+Cakebread+U+033.jpg" alt="" id="BLOGGER_PHOTO_ID_5354014657524417650" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2N1XwsYOHAzz64oEngfPMRt_vRbFNpQuGUGxxc73qdpaD3LgJkM2p5wVL_rO-6Bs5jbfZTL9IzI_6Y5l4zp_civ_6u_veW12ndrniuzMi7Wxiv_M8cVYmaluWSSvVGNgw-XboMCa-qpLk/s1600-h/2009+-+March+-+Cakebread+U+037.jpg"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2N1XwsYOHAzz64oEngfPMRt_vRbFNpQuGUGxxc73qdpaD3LgJkM2p5wVL_rO-6Bs5jbfZTL9IzI_6Y5l4zp_civ_6u_veW12ndrniuzMi7Wxiv_M8cVYmaluWSSvVGNgw-XboMCa-qpLk/s1600-h/2009+-+March+-+Cakebread+U+037.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2N1XwsYOHAzz64oEngfPMRt_vRbFNpQuGUGxxc73qdpaD3LgJkM2p5wVL_rO-6Bs5jbfZTL9IzI_6Y5l4zp_civ_6u_veW12ndrniuzMi7Wxiv_M8cVYmaluWSSvVGNgw-XboMCa-qpLk/s200/2009+-+March+-+Cakebread+U+037.jpg" alt="" id="BLOGGER_PHOTO_ID_5354014663675126306" border="0" /></a><br /></div><br />I can see that the number of steps might be intimidating, but it really shouldn’t be. No step is at all difficult. Plus, making the enchiladas is a wonderfully tactile experience. I find shredding the chicken and then stuffing and rolling the enchiladas by hand to be extremely satisfying. I find it gives me an extra feeling of connection to the food. The great thing is that if the tortillas start to tear a little bit here and there, it doesn't really matter all much because they're going to get slathered in more sauce and cheese.<br /><br />Here is a step by step picture guide of filling and rolling enchiladas:<br />(ok, ok it's really just an excuse to use more of G's pictures)<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguzUqTiOtT7Kj2moD0z63QbFJnMak2Qf6_NAU98UnY6NbJAlxiakWjnCZwYONSR-2ZSzExuOzYwYDVK92WiYb4aeRGX9GyHSDdi9o1kdWXXrnLm1FGv4YtwXDBQ_9bf_L2hmRFswY-vdw/s1600-h/2009+-+March+-+Cakebread+U+094.jpg"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguzUqTiOtT7Kj2moD0z63QbFJnMak2Qf6_NAU98UnY6NbJAlxiakWjnCZwYONSR-2ZSzExuOzYwYDVK92WiYb4aeRGX9GyHSDdi9o1kdWXXrnLm1FGv4YtwXDBQ_9bf_L2hmRFswY-vdw/s200/2009+-+March+-+Cakebread+U+094.jpg" alt="" id="BLOGGER_PHOTO_ID_5354014668264917026" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4yPR466VS1cxa60M8XhK7489d97oju6q9pNuGRhd1CaQaWDJjIMPi5wtAKbNEOMzT5SnPqs_2nVdgsN8XKnCuHgs0fUaPwv3dzv-_GSCI03e7ozDd-ywzrM0EMq4izoA9UuYfmReO8oV/s1600-h/2009+-+March+-+Cakebread+U+099.jpg"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4yPR466VS1cxa60M8XhK7489d97oju6q9pNuGRhd1CaQaWDJjIMPi5wtAKbNEOMzT5SnPqs_2nVdgsN8XKnCuHgs0fUaPwv3dzv-_GSCI03e7ozDd-ywzrM0EMq4izoA9UuYfmReO8oV/s200/2009+-+March+-+Cakebread+U+099.jpg" alt="" id="BLOGGER_PHOTO_ID_5354014676248448402" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcfUSQkTzRN4j_a2e8nTROsJ3gOljLYj-jYjGr_EySaYJfw3N_pOYsFhGqxrtiYjDy8XqMTKS8LSZSD2hLdorN6BQ8NjoZt3JIahmvDOoubjWIf4R9bpFDdfHJgS42iNEthrdJHHaCFKX9/s1600-h/2009+-+March+-+Cakebread+U+105.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcfUSQkTzRN4j_a2e8nTROsJ3gOljLYj-jYjGr_EySaYJfw3N_pOYsFhGqxrtiYjDy8XqMTKS8LSZSD2hLdorN6BQ8NjoZt3JIahmvDOoubjWIf4R9bpFDdfHJgS42iNEthrdJHHaCFKX9/s200/2009+-+March+-+Cakebread+U+105.jpg" alt="" id="BLOGGER_PHOTO_ID_5354022397718029074" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSxSXoduSjoVdlNX43qi1UdoPU2R-O6uLCtxNIE-fYbpeq-mVifgj4Uar3U3nG6AHNk6L2UncP1yfy2tOZAfOZaxoq1qe_bPuJH5aDPF_hfuNvROK7r9gBCkddm8V4MI32X5n63eWYZ6f/s1600-h/2009+-+March+-+Cakebread+U+100.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSxSXoduSjoVdlNX43qi1UdoPU2R-O6uLCtxNIE-fYbpeq-mVifgj4Uar3U3nG6AHNk6L2UncP1yfy2tOZAfOZaxoq1qe_bPuJH5aDPF_hfuNvROK7r9gBCkddm8V4MI32X5n63eWYZ6f/s200/2009+-+March+-+Cakebread+U+100.jpg" alt="" id="BLOGGER_PHOTO_ID_5354022393256062146" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvliv4NM9718UxQv1iyugpPA1U1erDCurStZA1_cANEbOPUyybJNwuH0TLGcwqp0sCZ-r107PmuRDi_OBXpxLPXFLp3G6nlgurgPXR64Bq5Cv2tVcUyffYwndWanXyv4YAQXGcFAsd51a/s1600-h/2009+-+March+-+Cakebread+U+109.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvliv4NM9718UxQv1iyugpPA1U1erDCurStZA1_cANEbOPUyybJNwuH0TLGcwqp0sCZ-r107PmuRDi_OBXpxLPXFLp3G6nlgurgPXR64Bq5Cv2tVcUyffYwndWanXyv4YAQXGcFAsd51a/s200/2009+-+March+-+Cakebread+U+109.jpg" alt="" id="BLOGGER_PHOTO_ID_5354022399476741890" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljg0AVMC35UoQEIJyZcLUPtQQagbag-pa3WHAZsIRj__d2Astcb5yhzHfZ32X9Yb7lyl491Sy3EeGqQoFp2rcoYBlOiNxuIrf5hr8Q2ty4YV39UVoyrIwpE19HamNeFFOXngi7hcCZ8eF/s1600-h/2009+-+March+-+Cakebread+U+090.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljg0AVMC35UoQEIJyZcLUPtQQagbag-pa3WHAZsIRj__d2Astcb5yhzHfZ32X9Yb7lyl491Sy3EeGqQoFp2rcoYBlOiNxuIrf5hr8Q2ty4YV39UVoyrIwpE19HamNeFFOXngi7hcCZ8eF/s200/2009+-+March+-+Cakebread+U+090.jpg" alt="" id="BLOGGER_PHOTO_ID_5354022408776148498" border="0" /></a><br /></div><br />Ultimately, you just can’t get around that they're absolutely decadent to eat. MMMMMMMM!!!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEQVTxyr9lTZYSmgi-vYypkFwdFGvAYU22i_yIgDlrqMJf5GVOZJRyOg_ZImWzDahuNjAQKIm0s9-NtGlckVTsUP7yAgZ5OWhbVgRCPlVVb0pGNU7KojpJwqSE5lNQVvKEyx4X7Nydzay/s1600-h/2009+-+March+-+Cakebread+U+138.jpg"><img style="cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEQVTxyr9lTZYSmgi-vYypkFwdFGvAYU22i_yIgDlrqMJf5GVOZJRyOg_ZImWzDahuNjAQKIm0s9-NtGlckVTsUP7yAgZ5OWhbVgRCPlVVb0pGNU7KojpJwqSE5lNQVvKEyx4X7Nydzay/s400/2009+-+March+-+Cakebread+U+138.jpg" alt="" id="BLOGGER_PHOTO_ID_5354012823298248482" border="0" /></a><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-68233281658421637872009-06-22T15:59:00.000-07:002009-06-22T16:48:17.133-07:00Off-the-cuff Creamy Chicken Polenta Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOjpBPKwrgs_gxbIX2nbbImjlvzHbl2UGDSgvd2-f6Trjw4qITgSVSCmxt0HIIzrXIZJJQ37PL68i-x-vhF757zH5q3oN2HMYbig0uIqikERsyPK7vB7U6snBtSM6j7DGs0qGfXjs0KA9/s1600-h/2009+-+May+-+Medellin+Trip+197.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOjpBPKwrgs_gxbIX2nbbImjlvzHbl2UGDSgvd2-f6Trjw4qITgSVSCmxt0HIIzrXIZJJQ37PL68i-x-vhF757zH5q3oN2HMYbig0uIqikERsyPK7vB7U6snBtSM6j7DGs0qGfXjs0KA9/s320/2009+-+May+-+Medellin+Trip+197.jpg" alt="" id="BLOGGER_PHOTO_ID_5350295185947777666" border="0" /></a><br />The last time I made lasagna, I made double the amount of béchamel and had about 1/2 a quanity left over. Now, I couldn’t possibly let all of that creamy goodness go to waist. Really, it doesn’t require all that much imagination to come up with something to do with a cream sauce. What doesn’t taste good enveloped in creaminess?<br /><br />The recipe for the becahmel is included in the link to<a href="http://cookingoffbook.blogspot.com/2009/06/molto-bene-lasagne-alla-bolognese.html"> lasagna</a> recipe from <a href="http://www.amazon.com/gp/product/0714845310?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0714845310">The Silver Spoon</a><img src="http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=0714845310" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" />, but here it is on it's own.:<br /><span style="font-size:100%;"><br /></span><span style=";font-family:courier new;font-size:100%;" >Béchamel Sauce (beschiamella)<br />Serves 4<br />1/4 cup butter<br />1/4 cup all-purpose flour<br />2-1/4 cup milk<br />pinch of freshly grated nutmeg (optional)<br />salt and pepper</span><span style="font-size:100%;"><br /><br /></span><span style="font-size:100%;"><span style="font-family:courier new;">Melt the butter in a pan over medium heat. Whisk in the flour. Pour in all the milk, whisking constantly until it starts to boil. Season with salt, lower the heat, cover, and simmer gently, stirring occasionally, for at least 20 minutes. Béchamel sauce should not taste floury. Remove the pan from the heat.Taste, add salt if necessary, and season with pepper and/or nutmeg. If the sauce is too thick, add a little more milk. If too runny, return to the heat and add a pat of butter mixed with an equal quantity of all-purpose flour. Making this delicious sauce, considered a basic sauce because of the numerous variations to which it has given rise, is an essential skill for anyone keen to cook. For a richer béchamel sauce, replace half the milk with the</span> <span style="font-family:courier new;">same amount of heavy cream; for a lighter béchamel sauce, add half milk and half water</span><br /></span><br />I took the need to use up this béchamel as one of those opportunities to use up anything else that happened to be lying around. I had some mushrooms that needed to get used up soon or risk spoiling. I also had a bunch of frozen spinach hanging around in the freezer, along with some onions, garlic, and chicken. Additionally, I had a tube of polenta from Trader Joe’s. Those polenta tubes an awesome pantry staple. You simply slice up the polenta, grill it up and top it with some protein and whatever vegetables you have around to sauté. So really, I already had the basis of a good meal. Adding the béchamel made it something a little more special.<span style="font-size:85%;"> </span><br /><br />I simply grilled up the chicken, and then shredded it into pieces once it cooled. While the chicken cooled, I sautéed the mushrooms, onions and garlic. Once the mushroom were cooked through and the onions were translucent, I added in the spinach (which had been defrosted and drained).<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xZo-TnbYKnA5Vn5OgJ_PfnOce_b4Y2SabHT2lWrQFKt-b412ZVn5IQ4te5YeYUYjFKwG3CZoFBQ8BsH4qj3GpzlSmoY3XJCFsnR6c6_bFtO8HnHWOGs6rAMwB372epR9rXiANwiUtSrU/s1600-h/2009+-+May+-+Medellin+Trip+133.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xZo-TnbYKnA5Vn5OgJ_PfnOce_b4Y2SabHT2lWrQFKt-b412ZVn5IQ4te5YeYUYjFKwG3CZoFBQ8BsH4qj3GpzlSmoY3XJCFsnR6c6_bFtO8HnHWOGs6rAMwB372epR9rXiANwiUtSrU/s200/2009+-+May+-+Medellin+Trip+133.jpg" alt="" id="BLOGGER_PHOTO_ID_5350296371436819362" border="0" /></a><br /></div><br />I let that cook together for a few min, then added the shredded chicken back in along with the béchamel, and stirred it all gently to combine. I also stirred in salt, pepper, and little garlic and onion powder. Add whatever you have that you think will go well.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxe4mMM_qQGfg1PvgMjJfHHoSXiPY0OtPrESzpxROthx1kWjJQ0QEfKrSvgURk5itaJpPuvXtnqFng9Uahkzu2GF-m_lFUCER_bpnqcqhjJpKj2fgZm7YQjvFOpALyPZjgGlOVZDIZ5gS/s1600-h/2009+-+May+-+Medellin+Trip+141.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxe4mMM_qQGfg1PvgMjJfHHoSXiPY0OtPrESzpxROthx1kWjJQ0QEfKrSvgURk5itaJpPuvXtnqFng9Uahkzu2GF-m_lFUCER_bpnqcqhjJpKj2fgZm7YQjvFOpALyPZjgGlOVZDIZ5gS/s200/2009+-+May+-+Medellin+Trip+141.jpg" alt="" id="BLOGGER_PHOTO_ID_5350296383107397970" border="0" /></a></div>I then coated the bottom of a shallow, oven- safe pan with olive oil and layered the polenta rounds at the bottom. (This time I didn’t grill or fry them. I just sliced it and put it straight into the pan.)<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NVHVixmzHYAAb-mRChx19JGvRdfjW6RjBImcxYDXf3pXj70EXZfM3rnbe5eti5fnp8yU17IuhZovlV_h5cD5TNz0Fo-2e77vx-W6TxxuZEI6DwHdocfo5QC4YORsteUCDll83TgVIxsJ/s1600-h/2009+-+May+-+Medellin+Trip+138.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0NVHVixmzHYAAb-mRChx19JGvRdfjW6RjBImcxYDXf3pXj70EXZfM3rnbe5eti5fnp8yU17IuhZovlV_h5cD5TNz0Fo-2e77vx-W6TxxuZEI6DwHdocfo5QC4YORsteUCDll83TgVIxsJ/s200/2009+-+May+-+Medellin+Trip+138.jpg" alt="" id="BLOGGER_PHOTO_ID_5350296379060404018" border="0" /></a></div><br />The spinach, chicken and béchamel mixture went right on top. I capped it all off with a little parmesan and popped it in the oven at 350°.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7idm1BvEvZs69pfIEPbYjhiM6iC7ztNDC61_Ch_f1PR9OWUZFCsQP35c7zhuGnXi9yOKj_23lBqzhd52swbQIG-TmZyHzQjhMtqS953jgJAGEpsJHrN1hZw_h7yu5dPbp9MdWs27K_H2o/s1600-h/2009+-+May+-+Medellin+Trip+195.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7idm1BvEvZs69pfIEPbYjhiM6iC7ztNDC61_Ch_f1PR9OWUZFCsQP35c7zhuGnXi9yOKj_23lBqzhd52swbQIG-TmZyHzQjhMtqS953jgJAGEpsJHrN1hZw_h7yu5dPbp9MdWs27K_H2o/s200/2009+-+May+-+Medellin+Trip+195.jpg" alt="" id="BLOGGER_PHOTO_ID_5350296387125634642" border="0" /></a></div><br />I started it out covered, and took the cover off half way through, checking in on it every so often. After about 30 min, it was nice and a little bubbly, with hints of brown on top.<br /><br />Completely delicious, creamy dreaminess.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNI3Hd7VVFKcXgeqmH8-ayf4y1R1UROVc5taDO8BLuUKHKylqKe0mo9RQzgWGxtN4CE6uF_mYULqfOhhmLzSbfOWdezXIM7ppPo-x6giz7bDfXZPQcWF-1zTpXoc84G1fTyqaMhqFqrXX/s1600-h/2009+-+May+-+Medellin+Trip+199.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNI3Hd7VVFKcXgeqmH8-ayf4y1R1UROVc5taDO8BLuUKHKylqKe0mo9RQzgWGxtN4CE6uF_mYULqfOhhmLzSbfOWdezXIM7ppPo-x6giz7bDfXZPQcWF-1zTpXoc84G1fTyqaMhqFqrXX/s200/2009+-+May+-+Medellin+Trip+199.jpg" alt="" id="BLOGGER_PHOTO_ID_5350298418693300594" border="0" /></a><br /><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-65811307579267669722009-06-17T13:52:00.000-07:002009-06-22T16:49:51.984-07:00Molto Bene Lasagne alla Bolognese<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEx20cA_9hRmHFQnyUheOR8-z-ROkUhUILG1-GAgFBSbMayKzjavp6yZrf2RoLLCCOxas8mZcusS_s9J09P2z1UCAeVjeGFck5LHd368awsUwHBqQAFfzOiN1Y4dLsAcoLNETs0r7sWgf/s1600-h/2009+-+May+-+Medellin+Trip+178.jpg"><img style="cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEx20cA_9hRmHFQnyUheOR8-z-ROkUhUILG1-GAgFBSbMayKzjavp6yZrf2RoLLCCOxas8mZcusS_s9J09P2z1UCAeVjeGFck5LHd368awsUwHBqQAFfzOiN1Y4dLsAcoLNETs0r7sWgf/s320/2009+-+May+-+Medellin+Trip+178.jpg" alt="" id="BLOGGER_PHOTO_ID_5348774517400580850" border="0" /></a><br /></div><br />Lasagna is a classic crowd pleaser. My version is taken from the <a href="http://www.amazon.com/gp/product/0714845310?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0714845310">The Silver Spoon</a><img src="http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=0714845310" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />, which is basically Italy’s answer to the Joy of Cooking. It touts itself as the bible of Classic Italian cooking. I haven’t made all that many recipes directly from it yet, but just flipping through it makes me hungry and it provides all kinds of inspiration. This recipe is decadently delicious and in very little need of alteration.<br /><br />Although I do highly recommend investing in the book, I found an easy to download pdf copy of the recipe that was published on <a href="http://74.125.155.132/search?q=cache:ZaIWStVgV98J:budgettravelonline.com/bt-srv/">Budget Travel</a>.<br /><br />To start, let me comment that this recipe claims to serve four people. Perhaps they mean 4 large Italian men that haven’t eaten in ages -- like hours. I have easily fed twice that many people with this recipe. This is particularly if you are also serving anything else along side. A simple salad, garlic bread, and wine is simple and lovely.<br /><br />As for the recipe itself, I really don’ think I changed it all that much. However, I did up the quantity of béchamel used. The recipe calls for one quantity of béchamel, but I think another half quantity will give you a more luscious texture – and really isn’t that what we all want? I probably do also use more cheese than called for. I love nutmeg, so I tend to go a little heavier with that as well.<br /><br />I also prefer the Bolognese sauce to be a little on the saucier side and just a tad more heavy on the tomatoes. I don’t mean that I go for a Chef Boyardee, sloppy-joe style lasagna. However, I do think a little more moisture is called for here, so I use more of the strained tomatoes. I also often like to mix in some canned diced tomatoes for a little more chunky effect. The liquid in the tomatoes come in also can help up the moisture content of the sauce. (On rare occasion, at this point I will find that I’m still not happy with the moisture level. If I’m completely out of all other liquid tomato products, I have mixed in a tiny bit of jarred tomato sauce - and I do mean a very tiny bit. But ssssssssshhhh! Don’t tell the Italians!)<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPyap7K-8mXzvpA6aYsUlEN26cS2c3ZYqONnQpFXSyqgUnGBeCCnRbSkRueNcfN04MXGtxY9PvYqPp17piprKNKqN6U438VTvToMOHJWm2L6KWH_CHEnacF9LDFUNS5xca0OsnKfDCaPY6/s1600-h/2009+-+May+-+Medellin+Trip+101.jpg"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPyap7K-8mXzvpA6aYsUlEN26cS2c3ZYqONnQpFXSyqgUnGBeCCnRbSkRueNcfN04MXGtxY9PvYqPp17piprKNKqN6U438VTvToMOHJWm2L6KWH_CHEnacF9LDFUNS5xca0OsnKfDCaPY6/s200/2009+-+May+-+Medellin+Trip+101.jpg" alt="" id="BLOGGER_PHOTO_ID_5348773106186445570" border="0" /></a></div><br />While we’re on the subject of the Bolognese, the recipe calls for “a scant 1/2 cup dry white wine.” Let’s be honest, no cup of wine of mine has ever been scant. I kept myself from going over-board so that it wouldn’t make the sauce to thin. (I want there to be more liquid, but I don’t want it to be too thin either.) As always, a mélange of spices were also mixed in – a little onion powder, a little garlic, powder, probably some oregano, and of course the requisite salt and pepper.<br /><br />Let me turn you on to a little cheat for when you’re pressed for time – No-boil lasagna noodles. You don’t have to pre-cook these at all; just layer them dry, straight from the box. I know Barilla makes them, and I think I even found a generic version at Von’s the last go around. These will save you like 30 min. (Although for fun, one day I’d like to take the scenic route and try making the noodles myself.)<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcMmP0zl714NAPuJWdYhlQYvbY4AWW0shJ4beVMNKo7iDy-ukZTo8rJYTDszWTvdpZswDEiGCsPNEcTySN8Jbx6FrQx00TVkePtbPH49a7GaEku6nVwB-k5jee6V-9gcL1MyhedtsSLzs/s1600-h/2009+-+May+-+Medellin+Trip+105.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcMmP0zl714NAPuJWdYhlQYvbY4AWW0shJ4beVMNKo7iDy-ukZTo8rJYTDszWTvdpZswDEiGCsPNEcTySN8Jbx6FrQx00TVkePtbPH49a7GaEku6nVwB-k5jee6V-9gcL1MyhedtsSLzs/s200/2009+-+May+-+Medellin+Trip+105.jpg" alt="" id="BLOGGER_PHOTO_ID_5348773112476046402" border="0" /></a></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcMmP0zl714NAPuJWdYhlQYvbY4AWW0shJ4beVMNKo7iDy-ukZTo8rJYTDszWTvdpZswDEiGCsPNEcTySN8Jbx6FrQx00TVkePtbPH49a7GaEku6nVwB-k5jee6V-9gcL1MyhedtsSLzs/s1600-h/2009+-+May+-+Medellin+Trip+105.jpg"><br /></a></div>Now lets move on to methods of layering. My personal preference is put a little sauce on the bottom, then set down a layer of noodles. I think this particularly important if you’re using the no-boil variety. From there I layer as recommended, with a meat layer followed by a béchamel layer, and sprinkle on the Parmesan, and repeat.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6IxjHMf37-H3w35IG0LfT7mo6F9Xn3Cx4Nyg5Kl45HNr_aDIsP_XBNW1uXX_9c-6ekB8GyIj_UttoIxF8oXDjvlFoifWrNJxE4xhxyiYktMEJfabVt1qihJFRjkORvt-DFvHAk6-35Kl/s1600-h/2009+-+May+-+Medellin+Trip+106.jpg"><br /></a></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6IxjHMf37-H3w35IG0LfT7mo6F9Xn3Cx4Nyg5Kl45HNr_aDIsP_XBNW1uXX_9c-6ekB8GyIj_UttoIxF8oXDjvlFoifWrNJxE4xhxyiYktMEJfabVt1qihJFRjkORvt-DFvHAk6-35Kl/s1600-h/2009+-+May+-+Medellin+Trip+106.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6IxjHMf37-H3w35IG0LfT7mo6F9Xn3Cx4Nyg5Kl45HNr_aDIsP_XBNW1uXX_9c-6ekB8GyIj_UttoIxF8oXDjvlFoifWrNJxE4xhxyiYktMEJfabVt1qihJFRjkORvt-DFvHAk6-35Kl/s200/2009+-+May+-+Medellin+Trip+106.jpg" alt="" id="BLOGGER_PHOTO_ID_5348773116800457730" border="0" /></a></div><br />I then like to finish with another layer of pasta, and final flourish of béchamel and parmesan.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgG0-My6rkcjv3Hfr3vVKw8MwHOsAiRavXxbacqtcOCE-3PjpsOOBDVq0wyQCwcHwZARhr2P6y56zKIwcNIBaumYPAoCaKInv-QVtt5SiUWpGmrmi0s7KZExyJKqFsN5v2JAv3BDL2ZQER/s1600-h/2009+-+May+-+Medellin+Trip+111.jpg"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgG0-My6rkcjv3Hfr3vVKw8MwHOsAiRavXxbacqtcOCE-3PjpsOOBDVq0wyQCwcHwZARhr2P6y56zKIwcNIBaumYPAoCaKInv-QVtt5SiUWpGmrmi0s7KZExyJKqFsN5v2JAv3BDL2ZQER/s200/2009+-+May+-+Medellin+Trip+111.jpg" alt="" id="BLOGGER_PHOTO_ID_5348773124058842626" border="0" /></a><br /></div> I can go either way on the copious use of butter. If you’re feeling decadent and devil-may-care, by all means go for it. It feels just gloriously sinful to dot butter all around the lasagna with your fingers. However, if you trying to keep this dish in same solar system as healthy, I’ve also just dotted a little but of butter across the top layer and it came out absolutely fine.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19mOje4qpF7s0hbw6H3tm81o6kdz3HOIiyZoPgzeI_95abqI1GXQKXSSfsLjUOpg749IHpkSMGLY2zdudn_BqJ-TDAJ4XA2eDDDgbjsTAGlM7XzgwjCafCQdwWPkk7bqt8CrjC5L5Efhm/s1600-h/2009+-+May+-+Medellin+Trip+108.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19mOje4qpF7s0hbw6H3tm81o6kdz3HOIiyZoPgzeI_95abqI1GXQKXSSfsLjUOpg749IHpkSMGLY2zdudn_BqJ-TDAJ4XA2eDDDgbjsTAGlM7XzgwjCafCQdwWPkk7bqt8CrjC5L5Efhm/s200/2009+-+May+-+Medellin+Trip+108.jpg" alt="" id="BLOGGER_PHOTO_ID_5348773121315901026" border="0" /></a><br /></div><br />One more tip. Make sure your timer works. One of the great things about lasagna (just as with other casseroles) is that it’s pretty much a completely make-ahead dish, so you can just tend to your guests until the timer rings to call you back to the kitchen. However, if the damn timer doesn’t work, the plan fails. I bring this up because my kitchen timer decided to crap out on me the night I made this lasagne for a group of couples from G’s business school. The result was a lasagna with a lightly crisped top. Not inedible, but not exactly what I wanted to serve when I was aiming for that happy roar from the crowd. Thankfully, I think I redeemed myself a little when I made this for Supper club in March. Mmmmm . . . deliciously bubbly cheese, and un-crispy noodles. YUM!<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknb-OdOJwCDaKei3zB8i7wv9Gydj8-Z41CMo5E5mc3iTSfIpXw-BDuGnMnOjIsZhPE_TvJf7UxMZNZJerjaM_0Gd1vce03138G-MT7YKf8cvJwsypP6mrx4rj8YTl9YhQLcig2TGmf4fb/s1600-h/2009+-+May+-+Medellin+Trip+182.jpg"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknb-OdOJwCDaKei3zB8i7wv9Gydj8-Z41CMo5E5mc3iTSfIpXw-BDuGnMnOjIsZhPE_TvJf7UxMZNZJerjaM_0Gd1vce03138G-MT7YKf8cvJwsypP6mrx4rj8YTl9YhQLcig2TGmf4fb/s320/2009+-+May+-+Medellin+Trip+182.jpg" alt="" id="BLOGGER_PHOTO_ID_5348774523132755170" border="0" /></a><br /></div><br />P.S. When I googled this recipe trying to find an easy link for your reference, I happened upon another woman’s blog entry describing her experience with dish. Her blog is actually completely dedicated to this cook book- <a href="http://exploringsilverspoon.blogspot.com/2006/05/lasagne-alla-bolognese-lasagne.html">Exploring the Silver Spoon</a>. Check it out if you’re interested. Funny thing is that she has a lot of the same tricks up her sleeve.<br /><br /><div style="text-align: center;"><iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=0714845310&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagqiJaThc6A3NeVDhVA5I7FZdUGsUs_X6VY7sYRtY4wY1A28R6vyi8vlE2CCrFGZovy6sinGUdo4D9dmZckW4b1ubNFqdTCX5-npiirF2wUJ4CVNI5d9CoYEC8NAQdQk5IRSZXcfZvFbh/s1600-h/2009+-+May+-+Medellin+Trip+114.jpg"><br /></a></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-262489548383897132009-06-09T22:25:00.000-07:002009-06-10T14:47:54.744-07:00Tapas Night!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF2s2bb1F0kP2wSEz1r-6KSDG9x9aqPt-n-vydf9BobTcchwgDsIXYokRFwvGWdA3h3fPE09CibFMAWYbGJWz2v855cJYMiZamo_YMEFrpiKqszA3wZRG4QDouNfbagftZYywU354Unub/s1600-h/2009+-+March+-+Cakebread+U+049.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF2s2bb1F0kP2wSEz1r-6KSDG9x9aqPt-n-vydf9BobTcchwgDsIXYokRFwvGWdA3h3fPE09CibFMAWYbGJWz2v855cJYMiZamo_YMEFrpiKqszA3wZRG4QDouNfbagftZYywU354Unub/s320/2009+-+March+-+Cakebread+U+049.jpg" alt="" id="BLOGGER_PHOTO_ID_5345571111071104242" border="0" /></a><br />Working on a film has kept me apologetically MIA on the writing front for the last couple of months. However, it doesn’t mean I haven’t been cooking.<br />Time to catch up.<br /><br />For our March Supper Club, Spanish cooking was the theme. Right away, I knew I’d have to make Tortilla Española – a personal favorite. For the uninitiated, it’s basically a frittata loaded up with potatoes and pretty much whatever else you want add to it. I’m pretty sure that this dish makes an appearance on the table of just about every household with any kind of Spanish link in its chain. It’s super homey, easy, filling, and cheap. It’s also good just about anytime of day, hot or cold.<br /><br />I have particularly fond memories of making a picnic lunch out of cold Tortilla Española on my friend Ele’s family’s boat one beach trip in Venezuela. And of course, while the flavors are most pronounced when it’s warm, it is fantastic to pick and nibble at straight out of the fridge.<br /><br />It had been a while since I’d made it, so I needed a reference point. Mr. Mario Batali provided the needed support. I used the following recipe he provided to <a href="http://www.foodandwine.com/recipes/mario-batali-tortilla-espanola">Food and Wine Magazine</a> as my guide:<br /><span style="font-size:100%;"><br /></span><div style="text-align: justify;"><div style="text-align: left;"><span style=";font-family:courier new;font-size:100%;" >Ingredients</span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:courier new;font-size:100%;" >1/4 cup plus 2 tablespoons extra-virgin olive oil</span><span style="font-size:100%;"><br /></span><span style=";font-family:courier new;font-size:100%;" >1 1/4 pounds red bliss potatoes, peeled and sliced 1/8 inch thick </span><span style="font-size:100%;"><br /></span><span style=";font-family:courier new;font-size:100%;" >(Note: I used Russets and they worked fine. Also, as a general rule I don’t peel potatoes. I like the flavor of the skin and don’t usually mind the texture in most dishes, so I personally find it a waste of time 9 times out 10. I just washed thoroughly and did a cursory peeling of the most blemished spot. If you really don’t like the texture or are a slave to aesthetics of a pristine potato, by all means, peel away.)</span><span style="font-size:100%;"><br /></span><span style=";font-family:courier new;font-size:100%;" >1 onion, halved and thinly sliced</span><span style="font-size:100%;"><br /></span><span style=";font-family:courier new;font-size:100%;" >Kosher salt and freshly ground pepper</span><span style="font-size:100%;"><br /></span><span style=";font-family:courier new;font-size:100%;" >8 large eggs</span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:courier new;font-size:100%;" >Directions</span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:courier new;font-size:100%;" > 1. Preheat the broiler. Heat 1/4 cup of the olive oil in a large cast-iron skillet. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.</span><span style="font-size:100%;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwuj5ngrPGP8w-YNUSL1Wmehaf49bAojZ-kUKZRbUGPezg-VINR0d_1_oMEofCy-iWcQshWa6FzP_4SfnsbyU8ljJc8pMPqu6vSV8eW6GBykL408oriUMDKnZIXgPrxLQCUUfQWP7XU26/s1600-h/2009+-+March+-+Cakebread+U+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgwuj5ngrPGP8w-YNUSL1Wmehaf49bAojZ-kUKZRbUGPezg-VINR0d_1_oMEofCy-iWcQshWa6FzP_4SfnsbyU8ljJc8pMPqu6vSV8eW6GBykL408oriUMDKnZIXgPrxLQCUUfQWP7XU26/s200/2009+-+March+-+Cakebread+U+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5345574470480476946" border="0" /></a><br /></span><span style="font-size:100%;"><br /></span><span style=";font-family:courier new;font-size:100%;" > 2. In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl, being sure not to leave any in the skillet.</span><span style="font-size:100%;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84Uo-OgJny9akYxI92Scldp85Q8ZtHcbDKmDu131RhP8OC8hXGuiDGP2QvEyZII6QG2CwDCuBLhAD_occ_pQzVxgcUytVJVr-Ri0lbrD5LJnB2mKZhvyXJ9Cxt7qrvJK_hG3eQOnGOXuM/s1600-h/2009+-+March+-+Cakebread+U+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84Uo-OgJny9akYxI92Scldp85Q8ZtHcbDKmDu131RhP8OC8hXGuiDGP2QvEyZII6QG2CwDCuBLhAD_occ_pQzVxgcUytVJVr-Ri0lbrD5LJnB2mKZhvyXJ9Cxt7qrvJK_hG3eQOnGOXuM/s200/2009+-+March+-+Cakebread+U+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5345574481772170722" border="0" /></a><br /></span><span style=";font-family:courier new;font-size:100%;" > 3. Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes.<br /><br /></span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclHBv-y9dIurlLosacHqCfaIPweTPeqQF1m3gEo46mwQYnJj5l7ePNkT_NFlQHv34typCaqXfmZtzJjISNlkXAtAmFIoz9KXV6Y0hPRNoQkb9xXbw_irp_blhDuLXbINP-K0IG5dctg1t/s1600-h/2009+-+March+-+Cakebread+U+028.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclHBv-y9dIurlLosacHqCfaIPweTPeqQF1m3gEo46mwQYnJj5l7ePNkT_NFlQHv34typCaqXfmZtzJjISNlkXAtAmFIoz9KXV6Y0hPRNoQkb9xXbw_irp_blhDuLXbINP-K0IG5dctg1t/s200/2009+-+March+-+Cakebread+U+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5345574491060379250" border="0" /></a><br /></span><span style=";font-family:courier new;font-size:100%;" > Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate.<br /></span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaoP8dfHvA9raHwFp7rI_DWCgWaps5UEnt5HGQ8Tax3e2E4-lS_H_TPLKY3UJPlraW7fZpWopYgxh4Bs2xk1_k1P3DNySk-eOFPPfuAi-3Qw-ns5p_3F04mzpGVz-p2hXdBqRjhGsO-iB/s1600-h/2009+-+March+-+Cakebread+U+030.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaoP8dfHvA9raHwFp7rI_DWCgWaps5UEnt5HGQ8Tax3e2E4-lS_H_TPLKY3UJPlraW7fZpWopYgxh4Bs2xk1_k1P3DNySk-eOFPPfuAi-3Qw-ns5p_3F04mzpGVz-p2hXdBqRjhGsO-iB/s200/2009+-+March+-+Cakebread+U+030.jpg" alt="" id="BLOGGER_PHOTO_ID_5345574495483820290" border="0" /></a><br /></span><span style=";font-family:courier new;font-size:100%;" >Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.</span><span style="font-size:100%;"><br /><br /></span><span style=";font-family:courier new;font-size:100%;" >Make Ahead - The tortilla can stand at room temperature for 3 hours before serving.</span><span style="font-size:100%;"><br /></span></div><br /></div><br />As you can see, it is a very simple recipe and Iron Chef Batali clearly knows what he is doing; thus, I only altered the recipe in a few small ways.<br /><br />1) Poor G was forced to stay home from supper club this month to study and he was<br />going to be left all alone at home with nothing to eat while I headed off to feast.<br />(Well, that is if you don’t count the full fridge and pantry.) To assuage my guilt, I doubled the recipe and made him a whole Tortilla of his own.<br /><br />If you want to make a large quantity for a bigger party, doubling the recipe really was not much more difficult. It just requires having and manning two skillets at once. You could make one, transfer the tortilla to another plate, and begin again in the same skillet, but I do think it would take a long time.<br /><br />Another method you could employ to make a larger quantity without remaining a complete slave to the stove, is to lay out the sliced potatoes on a baking sheet and begin the cooking process in the oven. I've had success with the method in the past as well.<br /><br />2) In step one, Mario says not to brown the potatoes and onions. Personally, I really like the flavor of onions that have begun to caramelize. Thus, I cooked the onions separately. Once they started to reach the consistency and flavor I was looking for, I added them in with the potatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2savoQ0q05uJEokqO9E1Aufs4c33kVmWCNsVh1A1Ny06F-UFuZsBGMuvN9cNu9kel4vGX7Epl8qlfYoEEdLLxudu3nCY1SkGkyc8nGRByWP-HmGrPPKJ9Kemac9Xw-QJdsMN0mAq9WeOr/s1600-h/2009+-+March+-+Cakebread+U+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2savoQ0q05uJEokqO9E1Aufs4c33kVmWCNsVh1A1Ny06F-UFuZsBGMuvN9cNu9kel4vGX7Epl8qlfYoEEdLLxudu3nCY1SkGkyc8nGRByWP-HmGrPPKJ9Kemac9Xw-QJdsMN0mAq9WeOr/s200/2009+-+March+-+Cakebread+U+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5345574478888059938" border="0" /></a><br /><br />3) Pay attention, because this is key:<br /><br /><div style="text-align: center;">BACON!!!<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8x2XC9mZH5DUIKiUrl3QH3YHcRyNye5N7LerbFxmYWaooPpZa07X6M9ND0QJfafWMwwzXrP0Cuk7XbQwlYhgE4g_bfUXHf1uS32A1A9Y8q4-YeF-Q-Xx9iI4wM4NmpfY7LDhVWtx-_vy0/s1600-h/2009+-+March+-+Cakebread+U+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8x2XC9mZH5DUIKiUrl3QH3YHcRyNye5N7LerbFxmYWaooPpZa07X6M9ND0QJfafWMwwzXrP0Cuk7XbQwlYhgE4g_bfUXHf1uS32A1A9Y8q4-YeF-Q-Xx9iI4wM4NmpfY7LDhVWtx-_vy0/s200/2009+-+March+-+Cakebread+U+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5345572405051659906" border="0" /></a><br />I came to love bacon late in life, but now appreciate it in all its glory. It is a great flavor enhancer and a little goes a long way. Three strips of good quality applewood smoked bacon crumbled up into a tortilla will take it from yummy to decadent.<br /><br />In my opinion, the best way to get bacon just right is to cook it in the oven.<br />(I personally tend to overcook bacon when I cook it in the skillet. A very kind butcher at a Whole Foods in Florida turned me onto to oven method for preparing pancetta. I now use it for both pancetta and bacon with far greater success than when I go the stove top route.) To cook it in the oven, simply lay strips flat on a baking sheet that has a lip and place it in at 400°F and bake for 15 -20 minutes, or until it has begun to brown and is crisped to your liking. At this point, remove very carefully from the oven. The fat will have begun to render and those hot juices will be swimming around the pan. Now, don’t go dumping the melted fat down the drain either. This is a precious treasure trove of flavor. Very carefully pour the fat into your skillet and substitute this for some of the olive oil in which to cook your potatoes and onions.<br /><br />Crumble up the bacon and mix it in with the potatoes and onions, just before adding the egg mixture. Proceed cooking as directed from here. I like to serve the tortilla with a little sour cream. If you can find it, sprinkle a little smoked paprika (pimenton ahumado in Spanish) on top for a little extra flavor boost. The smoky quality enhances the flavor of the bacon another notch.<br /><br />Enjoy alone or with other tapas. A glass of wine or sangria and friends to toast with are an absolute must!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-K1AhmQu738ci0-Xc25GojHruc-YUPWqVZRO2OqLuAmCL7XLZo5rte_uegdFuf5Hoz2iNZH5kalGaDdU8bktzfyqTVyj0-s73jhlUxy6RDY0M4FnODsB5ciQDnCuIO1zoHTKTorJ20Jv/s1600-h/2009+-+March+-+Cakebread+U+069.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-K1AhmQu738ci0-Xc25GojHruc-YUPWqVZRO2OqLuAmCL7XLZo5rte_uegdFuf5Hoz2iNZH5kalGaDdU8bktzfyqTVyj0-s73jhlUxy6RDY0M4FnODsB5ciQDnCuIO1zoHTKTorJ20Jv/s200/2009+-+March+-+Cakebread+U+069.jpg" alt="" id="BLOGGER_PHOTO_ID_5345582097412441730" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSBZkNNOktnowlofulqXZ599y8DY93YKJYpk7SKlubxQ0ETFSlhIqyB9NBTRzdVCQvthQetZJ9t7TrnPKJv_41OT4s1PAYKAiOhD5QkSVaiFGPi-ykNxfzMcC9sHysGoNWTt3HMvTnfjx/s1600-h/2009+-+March+-+Cakebread+U+072.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSBZkNNOktnowlofulqXZ599y8DY93YKJYpk7SKlubxQ0ETFSlhIqyB9NBTRzdVCQvthQetZJ9t7TrnPKJv_41OT4s1PAYKAiOhD5QkSVaiFGPi-ykNxfzMcC9sHysGoNWTt3HMvTnfjx/s200/2009+-+March+-+Cakebread+U+072.jpg" alt="" id="BLOGGER_PHOTO_ID_5345582101093385042" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjII_zPqGeiG_ly7WgziepIUXlIitya8HZDJ1xbLEVlc_tAqfm3L9vhYavCfPleao-ZPPCjxzOwp9UF81C3wrouWs8Gwvr1y-nF71JsV51SJI1QFZEZUIqHQs2jEX8Bf9LVUWnPO_IzLyAL/s1600-h/2009+-+March+-+Cakebread+U+073.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjII_zPqGeiG_ly7WgziepIUXlIitya8HZDJ1xbLEVlc_tAqfm3L9vhYavCfPleao-ZPPCjxzOwp9UF81C3wrouWs8Gwvr1y-nF71JsV51SJI1QFZEZUIqHQs2jEX8Bf9LVUWnPO_IzLyAL/s200/2009+-+March+-+Cakebread+U+073.jpg" alt="" id="BLOGGER_PHOTO_ID_5345582113357763042" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDdq81L5kF9AUjjnAXhujEvENxm7T1EVe23jDwXmWLs8g0a0KfrIkq1ob83EpEW_ZrDECSXFwPDxSmo4QD11SkB60HKH8U4KJSk14kOtI46fc04HXD47oU3AbeKtqggpJ5dL_A2h3MkjW/s1600-h/2009+-+March+-+Cakebread+U+077.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDdq81L5kF9AUjjnAXhujEvENxm7T1EVe23jDwXmWLs8g0a0KfrIkq1ob83EpEW_ZrDECSXFwPDxSmo4QD11SkB60HKH8U4KJSk14kOtI46fc04HXD47oU3AbeKtqggpJ5dL_A2h3MkjW/s200/2009+-+March+-+Cakebread+U+077.jpg" alt="" id="BLOGGER_PHOTO_ID_5345582107291892994" border="0" /></a></div><br /><br /><br /><br /><div style="text-align: center;"><iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=B00005NINY&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe><br /></div><div style="text-align: left;"><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-34582056207896355892009-03-12T12:26:00.000-07:002009-03-12T17:42:39.341-07:00From Dip to Hors d'œuvre<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVW-1sYo8g3-rA2P3Y17dTPOs0t2c1HbMJpU2ntpA_DzXvk8tLC9B-a28j_8-uxXF62hRyXS_88CtFHOXezjvGkIWxlmCdFJ6LZuUKQLQKPAQpLjcJZCGmEBeQ4FPQ5ilezyNXL5-kL7KB/s1600-h/2009+-+February+261.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVW-1sYo8g3-rA2P3Y17dTPOs0t2c1HbMJpU2ntpA_DzXvk8tLC9B-a28j_8-uxXF62hRyXS_88CtFHOXezjvGkIWxlmCdFJ6LZuUKQLQKPAQpLjcJZCGmEBeQ4FPQ5ilezyNXL5-kL7KB/s320/2009+-+February+261.jpg" alt="" id="BLOGGER_PHOTO_ID_5312462361257701282" border="0" /></a><br />It just so happened that a couple of days after making <a href="http://cookingoffbook.blogspot.com/2009/03/fabulous-party-dip.html">Artichoke and Goat Cheese dip</a> for the Oscar party, my brother-in-law and sister-in-law were in town and we had a semi-impromptu gathering in their honor. I had left-over dip and it would have been super easy to serve the dip again with crackers and bread, but I was feeling creative. I had a notion that the dip would also make a good filling for a hot hors d'œuvre.<br /><br />I bought some phyllo dough at the store and defrosted a roll overnight in the fridge. I’d never really worked with phyllo dough before, but I felt a little adventurous and figured I’d improvise my way through creating a vague representation of what I had in mind. I unrolled the dough and cut it into squares.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ640uT_AtuP1L3NJA38ffv3uMXXHKKfxh7CmkGZFhJ4arN0VtN1_2X9rl1l6umKbNEmCd-xB7OQmboGyof8r5S8B5NeDcL-QmRC1xAVOH_BoIc-PcZj8BID_CFAn1QnFLhR6i9pCphDuk/s1600-h/IMGP2653.JPG"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ640uT_AtuP1L3NJA38ffv3uMXXHKKfxh7CmkGZFhJ4arN0VtN1_2X9rl1l6umKbNEmCd-xB7OQmboGyof8r5S8B5NeDcL-QmRC1xAVOH_BoIc-PcZj8BID_CFAn1QnFLhR6i9pCphDuk/s200/IMGP2653.JPG" alt="" id="BLOGGER_PHOTO_ID_5312390628045259746" border="0" /></a><br /><br /></div>You’re supposed to keep it moist by keeping any dough you’re not immediately working with under plastic wrap, and then layering a damp cloth over it. I accidentally splashed water over half of it, turning the lovely delicately sheeted dough into mush. Oh, well, I wasn’t going to use them all anyways.<br /><br />Once the dough was cut into squares, I took a stack of a few sheets at a time (4-5) and brushed the top with little bit of melted butter.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6HeY8v_N876CD6OL9GtsfLXrK1SaAoqnYs-x3yinFYBn15-nXlft8Icl4AHwnFlsEq4DYc_Mjfxim9mjPVbJ8Mw7RSwHNhg40zZFhPwDZo1eHlQjpflVq5_i-k2u0ODh7L4M4zCSK3aYN/s1600-h/IMGP2655.JPG"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6HeY8v_N876CD6OL9GtsfLXrK1SaAoqnYs-x3yinFYBn15-nXlft8Icl4AHwnFlsEq4DYc_Mjfxim9mjPVbJ8Mw7RSwHNhg40zZFhPwDZo1eHlQjpflVq5_i-k2u0ODh7L4M4zCSK3aYN/s200/IMGP2655.JPG" alt="" id="BLOGGER_PHOTO_ID_5312390631420086402" border="0" /></a></div><br />Then I spooned a little bit of the goat cheese mixture in the middle. Then I simply gathered up the sides around the middle to create a little cup. (But make whatever shape you want. I left the cups open, but you could close them up to make little bundles, or fold them over to create pockets.) I then brushed a little more butter around the sides to help them turn golden in the oven. Once I had all the cups made and lined up, I placed them on cookies sheets and baked them in the oven at 350, for 25 to 30 minutes, or until golden.<br /><br />I must admit, not a bad first attempt. If the whole phyllo dough thing sounds too complicated, I also saw that Pilsburry makes a puff pasty dough especially for this type of use. I saw cans of this in the refrigerator section of the grocery store, in same area where you find the cans of pre-made biscuits and cinnamon rolls. As another alternative, if you have a restaurant supply store near you (there is an awesome one in Culver City called <a href="http://www.surfasonline.com/">Surfas</a>) they might carry pre-made hors d'œuvre shells. You could simply spoon in the dip and serve hot or cold.<br /><br />I had another party come up this past weekend. A pot luck this time - or PoT LoVE, as my friend Kim’s yearly tradition is called. I’d had a rather crazy week, so I wasn’t up to attacking a new recipe, and figured I’d give the Artichoke Goat Cheese Baskets another go. I considered trying a sun-dried tomato version, but when I went to get started early last Saturday morning, the jar of sun-dried tomatoes proved difficult to open and I gave up five seconds later, returning to the easy to open can of artichokes with a trusty can opener. Even so, I have no doubt this would have been a delicious variation.<br /><br />I can, however, tell you that the prepped, unbaked cups do travel decently well. I put the cups on sheets of foil and stacked them gently in a larger tupperware container and kept them refrigerated until it was time to go. I would just say to make sure to brush the bottom of the cups with butter to keep them from sticking. Upon arrival to the party, I commandeered the gracious host’s oven and baked up the cups right away.<br /><br />One batch of artichoke and goat cheese dip is just about the right amount for one roll of phyllo dough. This yielded approx 25 cups.<br /><br />As a final note, I have to admit that I wanted to tweak the consistency of the filling a bit, and I still haven’t quite got it right for the cups. Ideally, I’m aiming at a consistency in between the two versions I described in my previous post. Smooth and creamy, but a tad more firm and dry so that it’s able to get that nice baked goat cheese gold on top. I’ll keep you posted of future attempts.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpiLNqrEsKiCu9a8diuyyxyrlnpuAoGkyHQtD0UhL06urz6Ihha0BRu0X50V3QbSZ3XkHgIC-Z76AHzVwbN6aHChvMkn_LZ0hngeLGtt-ow-KcXQZLedDD1yFt5EEdYQYGKhbPehFoBur/s1600-h/2009+-+February+265.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpiLNqrEsKiCu9a8diuyyxyrlnpuAoGkyHQtD0UhL06urz6Ihha0BRu0X50V3QbSZ3XkHgIC-Z76AHzVwbN6aHChvMkn_LZ0hngeLGtt-ow-KcXQZLedDD1yFt5EEdYQYGKhbPehFoBur/s200/2009+-+February+265.jpg" alt="" id="BLOGGER_PHOTO_ID_5312462884542653490" border="0" /></a><br /><div style="text-align: center;"><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-87511554588289110532009-03-12T11:44:00.000-07:002009-03-12T16:43:22.969-07:00Fabulous Party Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzaBHcKuyFWd1kGfJMDC2u1Auq-0PJjUHRsV_qeSqttAeS6EDhOuZ3Os3ZgKWvy_y0veJBGc5p4-FUd4uXOqBchuVfRHGmU8JpYU9tEaVYmCLdMdf6JGVxTHrIXhAFAH3qzccJ_3fwOhq/s1600-h/IMGP2660.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzaBHcKuyFWd1kGfJMDC2u1Auq-0PJjUHRsV_qeSqttAeS6EDhOuZ3Os3ZgKWvy_y0veJBGc5p4-FUd4uXOqBchuVfRHGmU8JpYU9tEaVYmCLdMdf6JGVxTHrIXhAFAH3qzccJ_3fwOhq/s320/IMGP2660.JPG" alt="" id="BLOGGER_PHOTO_ID_5312380249775663186" border="0" /></a><br />Years ago my friend Steff gave me an absolutely ADORABLE cookbook called <a href="http://www.amazon.com/gp/product/0740718711?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0740718711">Mary Engelbreit's Let's Party Cookbook</a><img src="http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=0740718711" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" />. Despite the fact that I’ve thumbed through the pages of this book a million times, I must admit that I have not made all that many of the recipes.<br /><br />There is one recipe, however, that I latched onto early on, and have made it a hundred times since – Artichoke & Goat Cheese Dip. I LOVE goat cheese and this recipe is super quick to whip up.<br /><br />Here’s the list of ingredients:<br /><br />- One 14 ounce can of artichoke hearts, drained and rinsed<br />(I never really bother to rinse them)<br />- One 10.5 to 11 ounce log of Montrchet or other mild fresh goat cheese at room temperature.<br />- 3 tablespoons light cream, half and half, or milk<br />- 1 teaspoon minced fresh tarragon or ½ teaspoon dried<br />(Just tarragon??? Please. Shake in a little of this and little of that, to taste. Whatever herbs your heart desires or happen to have—basil, thyme, rosemary, dill, oregano -- just go ahead and sprinkle it in! This past occasion I had thyme, so that's what I used. To further cheat, get one of the goat cheese logs that is already rolled in herbs and use that as a starter)<br />- Salt and fresh ground pepper to taste<br />( I also like to use a spice blend G introduced me to called <a href="http://www.amazon.com/gp/product/B0005ZVON2?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0005ZVON2">Cavender's All Purpose Greek Seasoning </a><img src="http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=B0005ZVON2" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" />. It comes in regular and salt free varieties and goes great on a million things. Eggs in particular love this stuff)<br />- Crackers to serve (or bread, or crostini, or whatever you feel like serving the spread on)<br /><br />1. Gently squeeze the excess liquid from the artichoke hearts. Cut them lengthwise into slivers and transfer them into a medium bowl. Add the cheese, cream, and tarragon and blend well with large wooden spoon. Season with salt and pepper. Cover and refrigerate for at least 2 hours and up to 24, to allow flavors to blend.<br /><br />2. About 15 minutes before serving, remove the dip from the refrigerator. Serve with crackers and several small knives for spreading.<br /><br /><br />The majority of the times that I’ve made this dip, I have made it just like this. It’s quick and easy, but you can play around and tweak the herbs and spices to your liking. It also makes a good sandwich spread because it has a thick and chunky consistency, given the pieces of artichokes that are mixed in.<br /><br />Recently, I made batch to take with me to an Oscar party. This is a great item to bring to a party because it travels very well – just put in a portable container, grab some crackers or a baguette and you’re good to go,<br /><br />On this occasion, I thought I’d play around with the texture a little bit. I brought out my <a href="http://www.amazon.com/gp/product/B0006G3JRO?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B0006G3JRO"> Hand Blender </a><img src="http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=B0006G3JRO" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /> and simply blended until smooth. A blender or food processor would work fine as well, but the hand mixer gives you a little more control. The artichokes breakdown pretty quickly and the result was somewhat more liquid -- now more a typical dip consistency, rather than a spread. At this consistency, it could also work well with crudités. Both versions are good, but actually really different. Try them both and let me know what you think.<br /><br /><div style="text-align: center;"><iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=0740718711&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe> <iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=B0006G3JRO&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-56205970876598305932009-03-05T16:27:00.000-08:002009-03-05T17:35:12.554-08:00February Supper Club: Won Tons - Part 2. Fill, Wrap, Fry<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigb-EOB8Qi2V4jzTyPYj4Fs_5jcw1_hG10wv3MKeiWF3Y9bg74invrUP6lpevyQqlzL1rwxH8bN274xiH1FISFawV_YvRp95FG9dmHpx6dXLbEb_-dL32cJJkHBmSGj-Z-6FvxM81iCNf0/s1600-h/2009+-+Chinese+Supper+Club+028.jpg"><img style="cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigb-EOB8Qi2V4jzTyPYj4Fs_5jcw1_hG10wv3MKeiWF3Y9bg74invrUP6lpevyQqlzL1rwxH8bN274xiH1FISFawV_YvRp95FG9dmHpx6dXLbEb_-dL32cJJkHBmSGj-Z-6FvxM81iCNf0/s320/2009+-+Chinese+Supper+Club+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5309869842737710914" border="0" /></a><br /></div><br />Next up on the won ton odyssey was the filling.<br /><br />The filling was actually incredibly easy. If spending all day playing with kitchen toys doesn’t sound appealing to you, just buy won ton skins at the grocery story and the whole process will actually be very easy and fairly quick.<br /><br />I took my recipe from a Chinese cookbook I received as a Christmas gift:<br /><a href="http://www.amazon.com/gp/product/0517506610?ie=UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0517506610">Encyclopedia of Chinese Food and Cooking</a><img src="http://www.assoc-amazon.com/e/ir?t=coooffboo-20&l=as2&o=1&a=0517506610" alt="" style="" border="0" height="1" width="1" /><br />I used Won tons 1 recipe.<br /><br />1 Egg<br />½ ground pork<br />1 tablespoon scallion<br />8 water chestnuts<br />1 teaspoon salt<br />1/8 teaspoon pepper<br />12 won ton skins<br /><br />(I skipped the water chestnuts, added 5 spice powder, and a little hit of chili sauce. I also doubled the recipe)<br /><br /><br />- Beat egg<br /><br />- Mix All ingredients well<br /><br />- Fill each Won ton skin with 1 tsp of pork mixture<br />Shape each into a cap to make won tons by drawing the four corners together and seal by pressing gently at juncture.<br /><br />I had fun creating different ways to fold the won tons. G helped too , creating some sausage-esque won tons.<br /><br />- Boil 2 qts of water, add won tons, bring to boil and cook 5 minutes. Drain won tons in colander, run cold water over won tons to cool. Cooked wontons can be frozen or left in refrigerator for a few days.<br /><br />To deep fry, I busted out another new toy—my mini deep fryer. I filled the deep fryer with peanut oil and plunged the suckers in for a few minutes each until they reached a toasty color. The mini deep fryer is super convenient, but it is compact and the room inside is limited. I had to turn some of the won tons to get a more even color. If you don’t have a deep fryer, I think you could just as easily fill a giant pot with oil and scoop out with a strainer. You would just need a thermometer to know when you’d reached the proper temperature. Once fried, I just placed them on paper towels as they came out to soak up excess oil.<br /><br />We served them with dipping sauces. We mixed up soy sauce, toasted sesame oil, and hoisin, but they would be good with any one of those on it’s own.<br /><br />I have to say I was actually pretty impressed with my first attempt at making these guys from scratch. Next time, I’ll try to get the dough even thinner, as a few came out a wee bit doughy in spots. As well, I would try to make the won tons smaller, because they puff up and expand A LOT during the cooking phase. On the whole though, they were SUPER tasty. Go me!<br /><br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvTB60QyvcCNXkDomF-m0kQaGT3IEjETBNrIFm4dB8OYM1ZgP4xlBXY6TjkRvzI_JTEooDq2zaeu7_6sapQWF8-OIba9tZY0a3DQhUIE5HIqlDQBNeXyZd0xg4ShE2kt8MQUaxqmWuemQ/s1600-h/2009+-+Chinese+Supper+Club+068.jpg"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvTB60QyvcCNXkDomF-m0kQaGT3IEjETBNrIFm4dB8OYM1ZgP4xlBXY6TjkRvzI_JTEooDq2zaeu7_6sapQWF8-OIba9tZY0a3DQhUIE5HIqlDQBNeXyZd0xg4ShE2kt8MQUaxqmWuemQ/s320/2009+-+Chinese+Supper+Club+068.jpg" alt="" id="BLOGGER_PHOTO_ID_5309869853375909762" border="0" /></a><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com3tag:blogger.com,1999:blog-6788592816879728583.post-13761710216861516962009-03-05T12:37:00.000-08:002009-03-05T12:48:56.855-08:00February Supper Club: Won Tons - Part 1. Skins<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfUScMZtm1EfMxE67XhL6RKIGWuk0kOp1xsh8q7D6m3WKEnbZ6OhJYJ5HJ5Ed7R0IQrW8bGk-KWDHGq7C8-i76N7E7-RoJJm3db5bn96MsmcKEBJgHb6lp11gC3q-cWebvg2l00nFgtfw/s1600-h/IMGP2610.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfUScMZtm1EfMxE67XhL6RKIGWuk0kOp1xsh8q7D6m3WKEnbZ6OhJYJ5HJ5Ed7R0IQrW8bGk-KWDHGq7C8-i76N7E7-RoJJm3db5bn96MsmcKEBJgHb6lp11gC3q-cWebvg2l00nFgtfw/s320/IMGP2610.JPG" alt="" id="BLOGGER_PHOTO_ID_5309806957883283698" border="0" /></a><br /></div>For February’s Supper Club, we decided to celebrate the Chinese New Year.<br />G and I hosted this month, and since a couple of other’s had offered to make entrées, I decided to take on Won Tons. I figured this would give me cause to bust out some Kitchen Toys I had never used before<br /><br />My Mother-in-law had recently gifted me a pasta attachment for my Kitchen Aid mixer. Thus, I decided to use it to attempt to make the won ton skins from scratch. (Trust me, I was ready to run to the store to buy won ton skins should my experiment fail)<br /><br />I thought it best to go with the manufactures recommendations on my first attempt, so I used the recipe for Egg Noodles that’s included with the recipe booklet that came with the pasta attachment. It was actually very close to the recipe in my Chinese cooking book anyways.<br /><br />Here’s the recipe:<br />4 large eggs<br />1 tbsp water<br />3 ½ cups sifted all-purpose flour<br />½ teaspoon sat<br /><br />Place eggs, water, flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds<br /><br />Exchange flat beater for dough hook. Turn to speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 1 to 2 minutes. Let it rest for 20 minutes. Divide dough into 4 pieces before processing with pasta sheet roller attachment. You’ll have to repeat a few times at increasingly thinner settings to get the right level of thinness. Once the pasta sheets are thin enough, cut into squares for won ton skins.<br /><br />The dough has to be pretty dry to work with it, but can hit too dry, so there is a bit of a back and forth that happens between having to add more water, then getting it sufficiently dry to work with again. Keep lots of extra flour on hand to flour the sheets as you go.<br /><br />It is mostly a fun experience -- like playing with play-dough you can actually eat. It can even feel a bit meditative at times. However, it does require a lot of time, and can become stressful if you’re trying to rush. After a long while of playing happily with my new toy, at one point at the end of the pasta making process, the last sheet was giving me a particularly hard time. The consistency was all wrong and it kept falling apart or not wanting to feed through the pasta roller. I went back and forth between drying it, then rewetting the dough, then reworking it, but it just did not want to work with me.<br /><br />I started to realize that the time was slipping away and soon people would be arriving, and the apartment wasn’t even clean yet, and oh, by the way, neither was I. I started to get kind of frustrated and was about to start taking my aggression on the mostly innocent mixer. Luckily at this point G gallantly stepped in and announced that he had not yet had a chance to play with the new toy yet and wanted a turn. He got it going again and kept me from throwing the uncooperative sheet at the mixer.<br /><br />Lesson learned - To keep it a fun, zen experience, give yourself a lot of time.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnI5GfOvTIIDuAfpA6TVULhogZtoRdAXituuMPEZayZQl-02n-Y2aDK2Hp_ozicL1qdh3xRh2aP7ppm1MkMLKZu5yDGbOKT1rB2XDXhmQHYSoSQnrvCaqrUhKNewn0_o932IJta_RxQEy/s1600-h/2009+-+Chinese+Supper+Club+026.jpg"><img style="cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnI5GfOvTIIDuAfpA6TVULhogZtoRdAXituuMPEZayZQl-02n-Y2aDK2Hp_ozicL1qdh3xRh2aP7ppm1MkMLKZu5yDGbOKT1rB2XDXhmQHYSoSQnrvCaqrUhKNewn0_o932IJta_RxQEy/s320/2009+-+Chinese+Supper+Club+026.jpg" alt="" id="BLOGGER_PHOTO_ID_5309806962477426578" border="0" /></a><br /></div><br /><div style="text-align: center;"><iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=B001AGS0WS&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe> <iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=B00004SGFS&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-31090040562006096762009-03-04T10:43:00.000-08:002009-03-05T17:27:04.356-08:00French Toast BrunchI hosted a brunch for a bunch of lovely ladies recently and served this French Toast Casserole from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1545796">Cooking Light</a><a href="http://http//find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1545796"></a>. The night before some friends invited G and I out to a wine bar last minute. Well, of course, I just couldn’t say no. When we got home late that night, I realized I still needed to get things in order for the morning.<br /><br />No problem. My plans to be a fabulous hostess would not be foiled by a spontaneous outing with friends! I discovered this recipe a while back and it’s becoming a go-to for brunch in a pinch, because it’s fast and requires almost no thought. I had bought all the ingredients the day before and this baby was assembled and in the fridge about 15 to 20 minutes later.<br /><br />The next morning, when I was hustling about trying to finish cleaning up, running to the store to pick up the napkins I’d forgotten, and otherwise get things ready, I was oh so happy that the only thing I really had to do in the cooking department was to pop this in the oven.<br /><br />To be honest, I’m not the biggest fan of orange marmalade, so I usually opt for a berry flavor. Even better, just defrost a bag of frozen berries. (As you probably can start to tell, I usually have a bag or two on hand in the freezer because I find them so versatile) The berries will get really saucy. Just distribute them over the first layer of bread. I think using whole berries makes the dish a little more special. I also really like using cinnamon raisin bread in place of the sourdough.<br /><br />I can think of a hundred ways you could further jazz this baby up. Well, that is if you’re not putting it together in the middle of the night after a couple of glasses of wine or running around like a crazy person. If I had more time, I might make the <a href="http://cookingoffbook.blogspot.com/2009/02/romantic-dina-romantic-dinner-for-two.html">Blackberry Port Sauce </a>ahead of time and incorporate that into the recipe.<br /><br />Once it’s out of the oven, simply serve with syrup and coffee or mimosas. I think you’ll find it’s just as tasty as the classic variety and requires less fuss and attention. It’s also very pretty – although sadly I have no pictures to show you this time. Super quick to prepare, super easy, hard to beat.<br /><br /><div style="text-align: center;"><iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=B000UTYHS2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe><br /><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-66140205922110917812009-03-03T17:01:00.000-08:002009-03-03T17:14:31.298-08:00January Supper Club: Day-O! Shrimp Cocktail<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrhAMQ3AarHQTpx0qoR65AlnD8YoYlDg0TYqQ1TqNY1y8p8UXNbKtB5uS-G-rS2NjASRaXfm7Zp4GDWK03_4onsSkY0CZFYuVkq5nySQzzEsT1muUB4ZXVwbITpzpF4IPD2VUPYI8cpeA/s1600-h/DSC_0013.JPG"><img style="cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrhAMQ3AarHQTpx0qoR65AlnD8YoYlDg0TYqQ1TqNY1y8p8UXNbKtB5uS-G-rS2NjASRaXfm7Zp4GDWK03_4onsSkY0CZFYuVkq5nySQzzEsT1muUB4ZXVwbITpzpF4IPD2VUPYI8cpeA/s320/DSC_0013.JPG" alt="" id="BLOGGER_PHOTO_ID_5309132720319702530" border="0" /></a><br /></div>A group of our friends recently decided to start a Supper Club. We pick a theme for the month and then everyone brings a dish related to the theme. Our first dinner was in January, and as the date of the dinner happened to coincide with the Golden Globes, the theme was food inspired by films.<br /><br />G brilliantly thought of the Day-O scene in Beetlejuice. The Deetz’s dinner party guests are all forced into a crazy dance around the dinner table, at the end of which they are all attacked by their shrimp cocktail.<br /><br />I love Tim Burton and my brother and I must have watched that movie hundreds of times as kids, so Shrimp Cocktail it is! I also think it’s a somewhat overlooked classic and healthy to boot.<br /><br />I adapted <a href="http://www.foodnetwork.com/recipes/alton-brown/the-shrimp-cocktail-recipe/index.html">Alton Brown’s Shrimp Cocktail </a>recipe.<br />Here’s what I did:<br /><br />I bought the shrimp at Whole Foods<br /><br />For the Cocktail Sauce:<br /><br />1 (14 1/2-ounce) can diced tomatoes, drained<br />1/2 cup prepared Thai Style Chili Sauce (Kikkoman)<br />3 tablespoons prepared horseradish<br />1/2 teaspoon kosher salt<br />Quick Pour of olive oil – roughly 1 to 2 tablespoons<br />Quick pour of Worcestershire Sauce<br />Sprinkle of Cavender’s Greek Seasoning<br />Sprinkle of Trader Joe’s Seafood Grill and Broil<br /><br />Blend everything in a blender until smooth or at desired consistency. Chill until ready to serve. When it's time to eat, arrange sauce and shrimp in a cocktail glass -- I used plastic champagne glasses -- serve and eat!<br /><br />After this, I don’t think I’ll ever buy cocktail sauce again. It’s sooooo easy and tastes so good.<br /><br />I used the leftover sauce in place of ketchup or tomato sauce to glaze a freeform meatloaf. Aesthetically speaking, it wasn’t the most pleasing of my impromptu creations. I thought I had more meat than I actually did, so the proportions were all off. It kind of looked like a giant meatball; however, it was DELISH! The cocktail sauce definitely provided an extra kick.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCEd7Eaapy0gFxwrY-Wpbn67GE0dSD8kU9iNd3LG4mWhXnp4GlJ8lxaVWIVnV9Rzh6zkVPhAMEwZvC2ijwrF5eDjBVAAWd8N02ELYjWUsA0LwEYAirjdEoUg46WUPNkmcZmJYwaRmkMAd/s1600-h/DSC_0003.JPG"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCEd7Eaapy0gFxwrY-Wpbn67GE0dSD8kU9iNd3LG4mWhXnp4GlJ8lxaVWIVnV9Rzh6zkVPhAMEwZvC2ijwrF5eDjBVAAWd8N02ELYjWUsA0LwEYAirjdEoUg46WUPNkmcZmJYwaRmkMAd/s320/DSC_0003.JPG" alt="" id="BLOGGER_PHOTO_ID_5309132727734449474" border="0" /></a></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-68897557562984527922009-03-02T12:13:00.000-08:002009-03-02T12:22:07.489-08:00On StockG and I started making our own stocks in the past couple of years. Honestly, it is soooo easy.<br /><br />1. Just pile a bunch a bones in a large pot<br />2. Stick in a few veggies<br />(we save scraps from veggies we cut up in the freezer to toss into stocks)<br />3. Cover with water and boil for a few hours<br /><br />If you’re pressed for time or if you want to make it even more foolproof, boil everything in a crock-pot overnight or while you’re away at work. Or, if you want to get a little more fancy, roast the bones in the oven for a bit before boiling to add extra flavor. <br /><br />Once the stock is done and has cooled, pour it into a container and store in the freezer. For ready to use small doses, freeze stock in ice-cube trays, then just pull out a few at a time as needed.<br /><br />G loves making stock for us. We store bones up in the freezer. (Sounds sinister, doesn't it?) The leftover carcasses from rotisserie chickens or buffalo wings are great for this because they’re already packed with flavor. Once we’ve racked up enough bones, he has a stock making session. It’s one of his biggest and best contributions to our kitchen, because now we always fantastic stock on hand in the freezer.<br /><br />As you can see, our approach is very much just throw in everything but the kitchen sink and boil it, but if you’d do better with a more step-by-step description check out this great post by my friend the <a href="http://domdivas.blogspot.com/2009/02/cooking-101-domestic-divas-crock-pot.html">Domestic Diva</a>.<br /><br />Once you start making your own stock, you’ll never go back. The only problem is that now wherever we go—restaurants, friend’s houses, etc -- we find ourselves momentarily considering plans to smuggle out any lovely leftover bones.Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-37260559043347449072009-03-02T10:51:00.000-08:002012-06-06T09:23:27.795-07:00Soup, Glorious Soup!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibY7rcy_fPihXJoSHwRKQ9UInV8nJRcTxJpwUrUnKnLAIW_chaT-BuBkIg4P8YaBSg_a8lWxpWEcB-6A5ceSF1h4GZz0FszXHFl1dmHCaTMbh0Vi-Y-01oODcvtaFklqmNDlvTHLF9_tw_/s1600-h/2009+-+January+070.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5308667406699982898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibY7rcy_fPihXJoSHwRKQ9UInV8nJRcTxJpwUrUnKnLAIW_chaT-BuBkIg4P8YaBSg_a8lWxpWEcB-6A5ceSF1h4GZz0FszXHFl1dmHCaTMbh0Vi-Y-01oODcvtaFklqmNDlvTHLF9_tw_/s320/2009+-+January+070.jpg" style="cursor: pointer; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
There is a point in the winter where I crave soup non-stop.<br />
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Yes, even in LA.<br />
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A few weeks ago, I hit just such a spell and happened to come across this recipe for <a href="https://www.cooksillustrated.com/recipes/article.asp?docid=11905">French Onion Soup</a> in an old Cooks Illustrated and decided to take it on.<br />
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If you’re not familiar with Cooks Illustrated and you’re trying to become a better cook, I highly recommend picking up some issues. It’s great for a nerd like me because they explain everything in great detail, so you know exactly why you’re doing something a certain way. They also test and retest recipes hundreds of times before arriving at the version they publish. Thus, if you don’t really care about the why, or are feeling too lazy to read all the back-story, you can feel confident that the recipe is tried and true.<br />
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The recipe calls for the following:<br />
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For the soup<br />
3 Tbsp unsalted butter<br />
6 large yellow onions, cut into slices<br />
Table salt<br />
2 cups water, plus extra for deglazing (you’ll need quite a bit)<br />
½ cup dry sherry<br />
4 cups low-sodium chicken broth<br />
2 cups beef broth<br />
6 sprigs of fresh thyme (I couldn’t find any at the store that day, so I went with dry)<br />
1 large bay leaf<br />
Ground Black pepper<br />
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For the cheese croutons:<br />
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1 small baguette, cut into slices (I used sourdough, and it tasted great)<br />
8 ounces of Gruyere, shredded (yeah, who are we kidding, you’re probably going to want more)<br />
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I luckily happened to have both homemade chicken stock and beef stock on hand, so I went out to the store to pick up all the ingredients I was missing. When I returned I was distracted from the task at hand by G, who roped me into a little cuddle session in front of the TV. A worthwhile cause for procrastination, but once I got back to cooking, it had started to get late, and I realized I wasn’t going to complete the recipe that evening, since it is a slow cooking process.<br />
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I figured I’d at least get step one going. I put the butter, salt, and onions into my beautiful blue <a com="" gp="" href="http://www.blogger.com/%3Ca%20href=" ie="UTF8&tag=coooffboo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000FDYAEY"" product="">Le Creuset French Oven</a>. (This is my favorite pot. It cooks so well and it’s sooo pretty. Cooking with it always make me happy. I love any excuse to use it!) Then I just popped the whole thing into the 400 degree oven. I got something else going for dinner that night, and let the onion cook for the next 2 and half hours, opening it occasionally to stir. By the end of the night, the onions had begun to caramelize beautifully, and I moved the pot to the fridge to continue the next night. My hope was that this extra time that was forced upon me would help “deepen the flavor” -- because as cooks are always taught through the wisdom passed onto them through the generations of moms, grandmas, and the other venerable cooks that came before them, almost everything is better the next day.<br />
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The next night, I came picked up at step two. Basically, you go through a few rounds of cooking and deglazing. The idea here is that you want a “fond” to form, which means you want a to create a crust at the bottom of the pot, which means you’re basically allowing it to start to burn. Then just as it’s really about to burn, you pour in more liquid and scrape the bottom of the pot, reincorporating all those burny bits along with smoky, caramelized flavor they’ve acquired.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJJxx-i-nKCAdG9lWHu1iML3Ev0GK79i0JbxEgHd8YZeIWcjmZE9nQtIEHzFqlPNvgG2RfJSAVY1CQgcQvoxaaITcEkTI6hJ-HTUrZ_aFshoiFjJ7ejO2id2FoV0AkHMHn7AFRNncT-P7/s1600-h/2009+-+January+049.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5308668574528912290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJJxx-i-nKCAdG9lWHu1iML3Ev0GK79i0JbxEgHd8YZeIWcjmZE9nQtIEHzFqlPNvgG2RfJSAVY1CQgcQvoxaaITcEkTI6hJ-HTUrZ_aFshoiFjJ7ejO2id2FoV0AkHMHn7AFRNncT-P7/s200/2009+-+January+049.jpg" style="cursor: pointer; height: 200px; width: 134px;" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwzq7cppi336xfuXs-52E-labHuR09faphyphenhyphengROdYOnNGTDn04LuLIlDCnmdBJSQMmJMAOVPl5fzWOcb0BPFdTflyIcE9-zerm4H2IrnrgJSsPz2cYfHPH5lTC0mo_cW6iFVl_RDXiyD4w/s1600-h/2009+-+January+040.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5308668584867856386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwzq7cppi336xfuXs-52E-labHuR09faphyphenhyphengROdYOnNGTDn04LuLIlDCnmdBJSQMmJMAOVPl5fzWOcb0BPFdTflyIcE9-zerm4H2IrnrgJSsPz2cYfHPH5lTC0mo_cW6iFVl_RDXiyD4w/s200/2009+-+January+040.jpg" style="cursor: pointer; height: 200px; width: 134px;" /></a></div>
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Once all the deglazing is done, you add in the sherry and cook that off for a few minutes. Next come the broths, water, and the rest of the soup ingredients. Bring it all to a simmer. Once you’ve got the simmer going, reduce heat and step away from the pot for 30 minutes.<br />
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I used this time to squeeze in a yoga dvd.<br />
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Once savasana was over, I returned to get the cheese toast going. Ideally, you’d toast the bread, float a piece onto each bowl of soup, add cheese on top, then pop the whole thing into the broiler to melt the cheese. My bowls didn’t fit in the broiler or the toaster oven, so I just made cheese toasts and put one on each bowl of soup and then sprinkled on some extra cheese. (Note, if you use fresh herbs, remember to spoon those out of the pot before serving soup into bowls)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0018Lfz4JFUEGXwT6tLsRYqiq1zWF9WGNEkcfDGuuZKqu_Qn67jFx_dlJUbWH_BFoQT45_39Gc9t5lJJhmyCI09G52zenaQ4zywWTae1-QZeSLLjazNclYVKCn3p4ZaClqbd2zZH_M_9/s1600-h/2009+-+January+063.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5308679337476070498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0018Lfz4JFUEGXwT6tLsRYqiq1zWF9WGNEkcfDGuuZKqu_Qn67jFx_dlJUbWH_BFoQT45_39Gc9t5lJJhmyCI09G52zenaQ4zywWTae1-QZeSLLjazNclYVKCn3p4ZaClqbd2zZH_M_9/s200/2009+-+January+063.jpg" style="cursor: pointer; height: 134px; width: 200px;" /></a></div>
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I served the soup with a light spinach salad and a chardonnay.<br />
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I found this website, <a href="http://www.blogger.com/www.winedin.com">WinedIn.com</a> , that helps pair wine with food.<br />
Chardonnay was amongst the suggestions, and I went with a Chard from Red Bicyclette, because it was on sale at the store and I was trying to stay on a budget. I don’t really know whites all that well (really, I’m still a fledgling in the world of wines in general), but it was pretty blah. I guess one gets what one pays for, but I think you can do better even at the price. I also think I would have preferred a slightly sweeter wine to contrast with intense savory flavors in the soup.<br />
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So, the wine was just meh, but the soup was fabulous if I do say so myself. It was smoky and rich, with all of those caramelized flavors in the back-ground. It was incredibly soul satisfying. Next, I’d say I don’t think I would do quite as many rounds of deglazing. I think 2 to 3 would be just fine. After four, there were a few smoky bits going on here and there. I’d also add a little more liquid because the bread just soaks it all up like a sponge very quickly. However, on the whole this is a great recipe and definitely worth the wait when you have the time.<br />
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Maybe cook it up on a lazy weekend day when you’re puttering around the house.<br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=B000069YW9&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 240px; width: 120px;"></iframe></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-78505661135471752302009-02-28T11:27:00.000-08:002009-02-28T11:32:55.232-08:00A Romantic Dinner for Two: Part 2. The Sweet FinaleA special dinner would not be complete without dessert, of course.<br />The smoked salmon plate with goat cheese rounds and all that bread was very filling, so I wanted to keep dessert light.<br /><br />I whipped up a quick blackberry sauce that I found ages ago in a book called <span style="font-style: italic;">200 Great Four Ingredient Recipes</span>. “Blackberries in Port” actually only calls for three ingredients:<br />Blackberries, Port, Powdered Sugar<br />And it really could not be more simple; however, the result is beautiful and tastes sophisticated.<br /><br />In the book, they call for fresh berries. I just empty a bag of frozen blackberries into a saucepan and stir in some powdered sugar. It’s cheaper, for sure, but I also really do think that frozen works better than fresh in this case because the berries give off a lot of water as they defrost. (Also, feel free to use whatever type of berries you want. ) When everything is defrosted and saucy, pour on the liquor! The recipe calls for port, but I’ve used any number of different alternatives – Amaretto, Grand Marnier-- this time I used a splash of Frangelico. And that is it – you’re done!<br /><br />The great thing about this sauce is that it super versatile. Leave it on the thicker side and it’s a compote to serve on pancakes, waffles, muffins or anything else you little heart desires. If you add more liquid and cook it for a longer period of time, stirring more frequently so it smoothes out, it can become almost a thick glaze. If you add more liquor and cook it down further, the flavors intensify and it turns into a gorgeous reduction. I’ve paired this version with my grandmother’s frozen lemon mousse recipe with amazing results.<br /><br />On this occasion, I used it to top a sundae. I made a crumble out of some already broken bakery chocolate chip cookies and scooped some frozen yogurt on top. Then I just spooned on the beautiful blackberry sauce. <br /><br />G devoured his bowl in the blink of an eye.<br /><br /><div style="text-align: center;"><iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=0754814009&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0tag:blogger.com,1999:blog-6788592816879728583.post-90138322081610331082009-02-28T10:39:00.000-08:002009-02-28T11:33:54.906-08:00A Romantic Dinner for Two: From Inspiration to Plate<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGyt6kOCuOtGPlk2fSjR5IMu5GkpDJLG86_SiBi4ehzPIp2szpRZmsPMCxXB6dC_2OPUhIhXJyMRHCO7hLunpA2hLrB6NjoIWeC72OtjhZEr2c2gXdY-iDWj1GcHOEDRlO-3vfRmDWuv4/s1600-h/2009+-+February+203.jpg"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGyt6kOCuOtGPlk2fSjR5IMu5GkpDJLG86_SiBi4ehzPIp2szpRZmsPMCxXB6dC_2OPUhIhXJyMRHCO7hLunpA2hLrB6NjoIWeC72OtjhZEr2c2gXdY-iDWj1GcHOEDRlO-3vfRmDWuv4/s320/2009+-+February+203.jpg" alt="" id="BLOGGER_PHOTO_ID_5307920828898475842" border="0" /></a><br /></div><br />I’ll kick things off with the dinner I made for G on our first Anniversary.<br /><br />Our Anniversary, Feb 16th, landed on a Monday this year. We’d spent the preceding weekend on a Valentinaversary Extravaganza in Santa Barbara, thus, we opted for a quiet evening at home for the night of.<br /><br />Weeks before, I started asking G what he might want for Versary dinner. Anything his little heart desired, I’d be willing to take it on. The weeks whirled by, and still not a hint. I start throwing out options, but nothing seems to strike a chord. Sunday night, I’m scrambling for ideas and I realized we still had a can of some excellent smoked salmon that we picked up on an Alaskan Adventure not too long ago. This seems like excellent inspiration. This would bring happy memories from our first year physically into the meal. Perfect! Plus, G LOVES smoked salmon and was thrilled at the idea. However, did he have an inkling as to how he would like his smoked salmon? . . . of course not.<br /><br />Monday morning – Versary Morning - hits and I get up early to rummage through books and recipes to get some inspiration. I come up with what seems to me an exciting slate of options. I proudly present these to G when he wakes up, and he says, “I’m kind of excited to just eat the salmon with some bread.” * Sigh *<br /><br />It would have been nice to know this before I went scouring for inspiration. Also, really? Weeks of anticipation to find out what my darling, wonderful husband might want me to lovingly prepare especially for him for the dinner to celebrate our first year of marriage together, and he just wants salmon on bread???<br /><br />Upon further reflection, I see the man has a point. When you have a centerpiece ingredient you really love, it is probably a good idea to keep things as simple as possible and let that item shine. But still, I think I can make this a little more special. I think about a smoked salmon plate we always order at a favorite family restaurant. The smoked salmon is presented with melba toasts, a very mild brie, pesto, and a myriad of other accompaniments. This is my starting point. Instead of brie, I decide I’ll opt for goat cheese, but what to do with it? The search begins.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpx7iUYNd28XBjgaIU1QDrobnfuwOySh28r6WWA-bIGpqqhB8OD8uLW-tAy6xf4q-qPXubuxMqy1C2DKzLIKIARiclMVNgUH7Lw4hjZJEroOj1-Huu0g7zNvysR0miWGl9d7ofrLqwuka/s1600-h/IMGP2618.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 129px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpx7iUYNd28XBjgaIU1QDrobnfuwOySh28r6WWA-bIGpqqhB8OD8uLW-tAy6xf4q-qPXubuxMqy1C2DKzLIKIARiclMVNgUH7Lw4hjZJEroOj1-Huu0g7zNvysR0miWGl9d7ofrLqwuka/s200/IMGP2618.JPG" alt="" id="BLOGGER_PHOTO_ID_5307922284614684690" border="0" /></a><br />The search turns out to be pretty brief. I happen upon this recipe for Baked Goat Cheese with Garden Lettuces, taken from<span style="font-style: italic;"> </span><a style="font-style: italic;" href="http://topchefs.chef2chef.net/recipes-2/waters/baked-goat-cheese-lettuces.htm">Chez Panisse Café Cookbook by Alice Waters</a><span style="font-style: italic;"> </span>pretty quickly. We both love baked goat cheese, and as with many things, I suspect it’s much easier to prepare than it looks. Here are the ingredients as listed in the recipe:<br /><br />1/2 pound fresh goat cheese (one 2 by 5-inch log)<br />1 cup extra-virgin olive oil<br />3 to 4 sprigs fresh thyme, chopped<br />1 small sprig rosemary, chopped (I used dried)<br />1/2 sour baguette, preferably a day old<br />1 tablespoon red wine vinegar<br />1 teaspoon sherry vinegar<br />Salt and pepper<br />1/4 cup extra-virgin olive oil, walnut oil, or a combination<br />1/2 pound garden lettuces, washed and dried<br /><br />The recipe calls for making your own breadcrumbs. It just so happens I have some breadcrumbs already made. These have hint of sweetness, but I think that will contrast well with the vinaigrette. And if you don’t have homemade crumbs, and don’t feel like taking the time, the store bought stand-by would work just fine.<br /><br />Assembling the baked goat cheese rounds did turn out to be a breeze. Simply chop up a selection of herbs mix them in some olive oil. Slice up a log of goat cheese into rounds, dunk the rounds in the oil mixture, and roll them around in the breadcrumbs. Then just place those babies on a cookie sheet and bake at 400 for 6 minutes. I used my toaster oven and it worked just fine.<br /><br />While they were baking, I mixed up a vinaigrette for the salad greens. I quickly realized I was out of red wine vinegar. I have white wine vin & a dry sherry that is probably almost nearly vin by now. (The recipe does call for sherry vin after all!) I just mix those up with the olive oil that had already been infused with the herbs. Why not reuse? Mix, Mix, Mix. Taste. Eh . . . not quite right, so I dig through my fridge and found some Dijon mustard. I spoon in a little of that, a little black pepper, and some sea salt. Mix, mix, mix. Ok, much better. Tossed this mix over the salad greens (just some bagged organic spring mix) and placed onto a beautiful platter.<br /><br />The baked goat cheese rounds had finished up a couple of minutes before, and were sitting off to the side. Next time I’d give them just a little longer to set up after pulling them out of the oven. I definitely underestimated how soft they’d be. The first one came apart as I transferred it from baking sheet to spatula to plate. (You’ll see in the picture, that sadly, the middle round does not look very pretty) The rest came out just beautifully, and I arranged those on the salad plate along with chunks of the smoke salmon. I had also sliced and warmed up some demi-baguettes, and I placed those around the edge of the platter. Gorgeous. (Well, besides, the round that fell apart right smack in the middle of the plate of course)<br /><br />On the side, I put out little bowls of pesto and wasabi mayonnaise to spread onto the baguette as we ate it with the salmon and goat cheese. (We get the wasabi mayo at TJ’s and it’s awesome with fish, on sandwiches, and most things involving eggs.)<br /><br />A quick internet search reveals that Champagne pairs particularly well with smoked salmon. We just happened to have a bottle of Veuve Clicquot waiting in the wings for just such an occasion and nothing could be more perfect, so we popped open the bubbly! Happy Anniversary, Baby!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2SpbrjnYCANuJozpTT88hl8EcPGM5BVL6rB4IG_nKPBKqYhl0FqNwjiyfTBJZAJ7-IwmkK4I2y5mqdCQdJy8eRofQ7IwbwmB3ZJaNunr-bKplVBIR-GajyP3icNZQybF0-_lJMaJbiI85/s1600-h/2009+-+February+209.jpg"><img style="cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2SpbrjnYCANuJozpTT88hl8EcPGM5BVL6rB4IG_nKPBKqYhl0FqNwjiyfTBJZAJ7-IwmkK4I2y5mqdCQdJy8eRofQ7IwbwmB3ZJaNunr-bKplVBIR-GajyP3icNZQybF0-_lJMaJbiI85/s320/2009+-+February+209.jpg" alt="" id="BLOGGER_PHOTO_ID_5307931082821360450" border="0" /></a><br /></div><br /><div style="text-align: center;"><br /><br /><br /></div><div style="text-align: center;"><iframe src="http://rcm.amazon.com/e/cm?t=coooffboo-20&o=1&p=8&l=as1&asins=0060175834&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe><br /><br /></div>Nicole Ruiz Hudsonhttp://www.blogger.com/profile/05667496341242855885noreply@blogger.com0