tag:blogger.com,1999:blog-52746934608600625352024-02-19T04:47:47.811-06:00Hunger HabitLisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-5274693460860062535.post-64491253026132064902013-05-04T16:13:00.002-05:002013-05-04T16:14:02.531-05:00Braggart<div class="separator" style="clear: both; text-align: center;">
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In case you haven't heard me complaining, spring has come late to Chicago. Very late. I'm ready to dust off the patio furniture and get outside, but swirling snow and freezing winds have prevented us. <br />
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My son, Leo, turned one in late March, and he's walking and stumbling <i style="font-weight: bold;">everywhere. </i>We threw him a first fiesta, complete with cerveza, homemade grapefruit margaritas and Rick Bayless' <a href="http://www.foodandwine.com/recipes/pork-tinga">pork tinga</a> tacos for the adults. Leo licked buttercream icing off of his fingers from my favorite <a href="http://hungerhabit.blogspot.com/2010/02/today-i-eat-cake.html">"first birthday cake." </a> He was swarmed by his cousins and buddies as he opened gift after gift. <br />
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I really can't believe he is one. He's a bubbly, smiley and loving little man. <br />
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Now that spring has sprung, we are out tooling around the neighborhood in our Radio Flyer wagon and running around the nearby parks. In lieu of sunshine and open windows, I've started cooking with spring greens to get us in the mood.<br />
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First up is a homemade pesto adapted from my current foodie crush, Nigel Slater. Recently, Martin bought a <a href="http://www.uktveverywhere.com/">UK TV Everywhere</a> box. Yep, it allows you to watch British telly LIVE. That means we're back up to speed on <a href="http://www.itv.com/coronationstreet/">Coronation Street</a>, <a href="http://www.bbc.co.uk/programmes/b006m86d">EastEnders</a> and my favorite, <a href="http://www.bbc.co.uk/programmes/b006v5y2">Saturday Kitchen</a>. <a href="http://www.bbc.co.uk/food/programmes/b00vt10m">Nigel Slater's Simple Suppers</a> comes up straight after a glorious morning of James Martin. <br />
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Nigel's new <a href="http://www.whatkatiedoes.net/2011/10/nigel-slaters-garden-kitchen.html">garden kitchen</a> is also a current obsession. I love the rustic, modern touches, the big picture windows, and the glass doors that lead directly into his beautiful garden. With rain teeming down on most episodes, Nigel is hopping around his kitchen cooking up amazingly simple suppers with unlikely and new combinations.<br />
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I love his easy <a href="http://www.bbc.co.uk/food/recipes/hand-made_pesto_with_64346">handmade pesto</a> using only a pestle and mortar. Toss it with linguine and some fresh arugula and it's a perfect weeknight supper. <br />
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This next recipe is seriously scrummy and got rave reviews at my impromptu Masters party. It's a sort of deconstructed pizza and could not be easier to throw together. This one is from his Simple Cooking series. It's called <a href="http://www.bbc.co.uk/food/recipes/tomatoes_and_mozzarella_37209"> Mozarella with Basil Crust</a> and is a must try. There is a delightful basil oil that's drizzled over buffalo mozzarella and that is little slices of Italian Salami peeking out in between the tomatoes. The crunchy ciabatta topping is unreal. <br />
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Last, but most certainly not least is this gem of a spring green pizza. I happily paid a "brag ticket" at work for this one last week. My colleagues and I throw a quarter in a box with a ticket if....okay, when...we brag. My brags are really in two categories: <br />
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<li>Leo did something amazingly cute.</li>
<li>I cooked something amazingly tasty.</li>
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I was inspired to make this pizza after seeing a picture of a similar <a href="http://food52.com/recipes/13807-triple-garlic-pizza">Triple Garlic Pizza</a> on Pinterest. It caught my eye, screamed spring, and I made it a couple of days later. I absolutely love fresh, wild garlic, and the garlic confit looked amazing. Try Food52's version or you can do the working Mom, weeknight version that I pulled off spectacularly, if I do say so myself. </div>
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If I make a recipe, I rarely measure, so you'll see a lot of "handfuls" below. Eyeball it. You'll be fine.<br />
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<b>Spring Green Pizza with Chives, Garlic and Truffle Oil</b></div>
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Ready made pizza dough (Trader Joe's sells a great whole wheat version- this is Wildfire's Frozen dough)</div>
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Handful of fresh asparagus</div>
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Handful of spring onions kept whole</div>
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2 cloves of garlic, skins on</div>
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Handful of grated fontina cheese</div>
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Handful of bocconcini mozzarella (small mozzarella balls)</div>
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salt and pepper</div>
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black truffle oil</div>
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extra virgin olive oil</div>
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Preheat your oven to 400F. Snap the rough stems off the bottom of the asparagus spears and peel any wilted leaves off of your spring onions. In a grill pan, roast your asparagus, garlic cloves in their skins and spring onions whole with some salt and pepper and a drizzle of olive oil. Roast until just tender and there are some nice grill marks on the vegetables and garlic skins. Slice the asparagus on the angle but keep the spring onions whole. Put aside and save until you're ready to make the pizza. Let the garlic sit in their skins if you're doing it a bit beforehand. This will allow them to continue to steam and become soft and sweet. When you're ready, peel the cloves and finely slice, don't chop, each clove.</div>
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Roll out your pizza dough to a thin layer with some flour on a clean surface. I like to throw a handful of cornmeal on my baking sheet before laying the pizza dough out. It makes it a touch crispier, which I appreciate.</div>
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This is the fun part. Start your layering with the grated fontina. Add the asparagus spears and the garlic slices. Break open each bocconcini with your fingers so they're almost halved, but like an open book. Place in between the asparagus spears. Lay the spring onions on top and drizzle generously with the truffle oil. I like to do another drizzle on the crust with a little extra virgin oil. Bake for about 10 minutes, or until it's looking crispy and golden.</div>
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Top with some chopped chives and dig in.</div>
Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com0tag:blogger.com,1999:blog-5274693460860062535.post-11773545500659016592013-02-24T10:47:00.000-06:002013-02-24T10:50:02.661-06:00Get cozyGet cozy. Make a cup of tea. Make a fire. If you live at my house, you have to remove the plexi-glass that is covering your fireplace. It completes the baby-proofed look of our living room. Even with baby-proofing vigilance, Leo still manages to find anything that could potentially endanger him or my beloved cocktail glass collection.<br />
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Okay, the mood is set. <br />
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Now all you need is your slow cooker. Back in London, I did a great deal of slow cooking. I bought a great Cuisinart cooker that lasted me until we moved to the US and it became one of many appliances I couldn't plug into the new sockets. A tragedy. <br />
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I couldn't afford to go out and buy all new appliances, especially since many of them were wedding gifts to begin with. It pained me to see the useless thing sitting in front of me. It hurt even more to pay for a new one. I have a true obsession with a few appliances. The ones that combine beautiful design with consistent results are my treasures. <br />
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Priority number one was the toaster. It's a basic, every day item, and I've seen many toasters fall into pitiful failure. Burnt toast is unacceptable. A waste of time. Simplicity is key when it comes to toast, and Dualit is the king of all toasters, in my opinion. My Dad replaced my UK version with a shiny new two-slicer with a pleasing American plug. Voila. Toasted bliss.<br />
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My ruby red Kitchen-Aid mixer is another story. My wedding present from my Mother. I remember opening the box in London. I knew it was special. It still is, and I can't get rid of it. I've baked and stirred and suffered without it. I need a replacement but haven't been able to bring myself to replace it. <br />
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And so brings me to the slow cooker. It took me about 5 years to replace it. All those ridiculously cold, frigid, below-freezing Chicago winters and no slow cooker to warm us up. I did my research and found many top-name brands with terrible reviews. So I enlisted the help of my Cousin, <a href="http://www.americastestkitchenfeed.com/author/rebecca-hays/">Becky Hays, Managing Editor of Cook's Illustrated</a> who promptly sent me her recommendation. The <a href="http://www.crock-pot.com/product.aspx?pid=415">Crock Pot </a> not only was America's Test Kitchen approved, but was less expensive than the rest. Done. <br />
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The idea of popping a few ingredients into a slow cooker in the morning and coming home to find the house filled with the aromas of dinner waiting for you is unmistakably inviting. Especially if you are the person who cooks every night and there is never dinner waiting for you as you enter the door.<br />
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If you want a ton of old-school recipes for the crock-pot, you can't go wrong with <a href="http://www.amazon.com/Fix-It-Forget-It-Cookbook-Feasting-Cooker/dp/B0012BM1IA">Fix-It and Forget-It Cookbook.</a><br />
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Two of my favorite slow-cooker recipes are from <a href="http://www.cookingchanneltv.com/chefs/kelsey-nixon.html">Kelsey Nixon's</a> Kelsey's Essentials. This <a href="http://www.cookingchanneltv.com/recipes/kelsey-nixon/turkey-roast-dip-with-melted-gruyere.html">Turkey Roast Dip with Melted Gruyere</a> is amazing. I also adore her <a href="http://www.cookingchanneltv.com/recipes/kelsey-nixon/shredded-pork-and-pineapple-tacos.html">Shredded Pork and Pineapple Tacos</a>.<br />
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Most recently, my friend Holly Lignelli brought over the ingredients for her <a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1804700">Beef Burgundy </a>and we cooked up a feast this past weekend. After a day at the Children's Museum, we couldn't have pulled this together without the help of the crock-pot. <br />
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Together with noodles and creamed spinach spiked with cayenne, it was truly a winter's treat. With plans to spend the day at the children's museum with two small children and naps to navigate, the slow cooker is your best friend. She will deliver dinner without breaking a sweat.<br />
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I finished the meal with the coziest dessert ever made: Jamie Oliver's <a href="http://www.jamieoliver.com/recipes/fruit-recipes/apple-crumble">apple crumble</a>. No matter what you attempt in your slow cooker, I think a crumble, such as this one, deserves to follow. I added a few sliced almonds to the crumble mixture and topped it with some almond gelato.<br />
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<br />Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com0tag:blogger.com,1999:blog-5274693460860062535.post-34048851194592466982013-01-15T21:38:00.000-06:002013-01-15T21:41:54.734-06:00ResolutionsIt's been a while. A very long while. <br />
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Instead of blaming outside forces such as...<br />
<ul>
<li>a new baby boy</li>
<li>sleepless nights</li>
<li>more sleepless nights</li>
<li>returning to be a full-time working parent</li>
<li>a slow computer</li>
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I'll just own up to the fact that HungerHabit took a back seat in my new world of motherhood. So here's what you missed:</div>
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Photo Courtesy of Helen Killeen</div>
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Leo Thomas Killeen was born on March 19th, 2012, which makes him almost 10 months old now. I can't even believe I'm saying that. It feels like yesterday. He's the cutest, sweetest, funniest little person I have ever laid my eyes on. I'm clearly biased, but he's pretty damn amazing. He's also developed curls. Quite a few, in fact.</div>
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I stumbled through the first few months, trying to find my rhythm in a completely different world. This world is filled with joy. It's also filled with poop. Lots of poop. </div>
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I rarely cooked, I rarely ate, and I definitely didn't feel like blogging about my lack of food inspiration.</div>
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I went back to work. I tried to get my brain working again. It took a while, but after lots of love and support from my husband, family and friends, things started to resemble normality. A new normal. </div>
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Today, I am definitely back in the kitchen, cooking for us, cooking for Leo and cooking for family and friends. It feels good. It feels like home.</div>
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I've been doing my best to start Leo on the path to foodie stardom- testing his palate with homemade, organic goodness, many times with epic failure. His scrunched up nose leads to the offensive new dish ending up in the bottom of his bib. Hunger always wins out, though. It doesn't hurt that he has a man-sized appetite. His thighs are evidence alone of a tiny HungerHabit in the making.</div>
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It's January. A time for resolutions. Get fit, get healthy, stop drinking so much. At first I thought my resolution would be to start blogging again. The more I thought about it, it's really just a resolution to get back to what I enjoy and what makes me happy. Cooking makes me happy. Now I just have one more mouth to feed.</div>
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Here we go.</div>
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Happy 2013, everyone...HungerHabit's back.</div>
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Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com3tag:blogger.com,1999:blog-5274693460860062535.post-30042207841539019332011-11-22T23:00:00.001-06:002011-11-27T10:22:30.256-06:00Pimento Cheese Month<div class="separator" style="clear: both; text-align: center;">
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I'm going to regret this. It's late and I've only just started typing. I rarely see the other side of 10pm these days and here I am, pondering pimento cheese. <br />
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According to <a href="http://gardenandgun.com/">Garden & Gun Magazine</a>, the blog <a href="http://thegurglingcod.typepad.com/thegurglingcod/november-is-pimento-cheese-awareness-month/">Gurgling Cod</a> has declared November is <a href="http://gardenandgun.com/blog/pimento-cheese">National Pimento Cheese Awareness Month</a> and who am I to argue? I saw this month as a perfect time to declare my love and I found the stars aligned on this particular topic for several reasons:<br />
<ol>
<li>It started many Thanksgivings ago: a fondness for pimento cheese that began with the <a href="http://www.walmart.com/ip/Kraft-Cheese-Spreads-Pimento-Cheese-Spread-5-oz/10448971">Kraft Pimento Spread</a> version. It featured annually in our Thanksgiving dinners, starring in a condiment tray stuffed into celery sticks and sitting next to black olives. We always had the blue cheese version as well to spice things up.</li>
<li>Earlier this spring, on our <a href="http://hungerhabit.blogspot.com/2011_05_01_archive.html">road trip </a>to <a href="http://www.blackberryfarm.com/">Blackberry Farm</a>, we stopped outside of Lexington Kentucky at <a href="http://www.wallacestation.com/Wallace_Station_Deli_and_Bakery/Home.html">The Wallace Station </a>where I feasted on Sammi's Pimiento Cheese Burger. I dodged bumble bees on their back porch while devouring the treat.</li>
<li>Over the summer, during one of many business trips to San Francisco, my colleague landed us a table at his friend, <a href="http://www.hogandrocks.com/about/team/scott-youkilis/">Scott Youkilis</a>' restaurant, <a href="http://www.hogandrocks.com/">Hog & Rocks</a>. It turned out the two of us went to<a href="http://www.iub.edu/"> IU </a>together and I felt compelled to share one of his dishes since I adored it so much. Beyond the terrific oysters, lots of pig and a finale of yummy rum, what stood out was his pimento cheese. I recently begged him for the recipe and made my very own for the first time. </li>
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Pimento cheese is a Southern favorite, and it is the perfect accompaniment to a Sunday in front of the TV watching football and knocking back a few O'Doul's. <br />
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This recipe calls for <a href="http://www.igourmet.com/shoppe/prodview.aspx?cat=Cheese%20by%20Typeandsubcat=Extra+Sharp&prod=243&gclid=CJfUhqmc16wCFZIDQAodJR9srg">Mahon Reserva</a>, which I found at Whole Foods, but you can substitute it with 1/2 lb of aged cheddar and 1/2 lb of gouda, as Scott suggested.<br />
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<b>Pimento Cheese</b><br />
Adapted from<a href="http://www.hogandrocks.com/about/team/scott-youkilis/"> Scott Youkilis</a> at <i><a href="http://www.hogandrocks.com/"> Hog & Rocks </a></i><br />
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1lb Mahon Reserva cheese, grated<br />
1 cup cream cheese, room temperature<br />
2 cups piquillo peppers, minced<br />
2 cups mayonnaise<br />
1 bunch of chives, minced<br />
freshly cracked black pepper<br />
kosher salt to taste<br />
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If you can't find the piquillo peppers, try mixing a small jar of pimento peppers and roasted red peppers- both can be found in jars in better supermarkets. <br />
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Mix all the ingredients and season to taste. Serve with crackers or sliced fresh bread (and an <a href="http://beeradvocate.com/beer/profile/29/5728">O'Doul's Amber</a>, if you're pregnant, like me.) Please note, beer advocate.com rated O'Doul's Amber a D+ at best, but what do those guys know??<br />
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I thought this southern appetizer spread was the perfect pre-cursor to a very Southern-themed Thanksgiving menu that my sister and I are currently preparing for. Her husband, Andy, is smoking our turkey this year. It's been tried and tested, so we'll be making many southern dishes to accompany the smokiness- many from Sam Beall's beautiful <a href="http://www.blackberryfarmcooking.com/">Blackberry Farm Cookbook</a>. We'll be doing our best to avoid Stove-top stuffing and too many casseroles with cream of mushroom soup.<br />
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Get ready for bacon glazed carrots with wilted Romaine, kale coleslaw with buttermilk - chive dressing, cranberry compote with dried cherries, stewed apples, sausage & cornbread stuffing. Last but not least- a sweet potato pie. Oh sweet Tennessee!! Here I come...at least in our hearts and our stomachs from our Thanksgiving table up here in windy Chicago.</div>
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<br /></div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com6tag:blogger.com,1999:blog-5274693460860062535.post-11866298941986381042011-11-06T18:10:00.001-06:002011-11-07T17:41:39.944-06:00Over the moon<div class="separator" style="clear: both; text-align: center;">
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I pull this polaroid out of the drawer every autumn. It's my favorite tree in the neighborhood. It stands right on the corner of Wolcott and Cornelia and has the most brilliant fall display of all its neighbors. <br />
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Indy and I pass it and admire it daily, watching it turn into stunning sunset oranges and finally, right before the cool winds finish it off, chill red. <br />
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This autumn, things are a little different. My walks around the neighborhood are slower. I'm five months pregnant. Twenty weeks to be exact. Martin and I are expecting our first child and we're "over the moon", as Martin would say.<br />
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Just like other expectant parents, we're excited and nervous. I'm tired and growing. We're getting ready for things to change. Mostly, I'm lounging around in sweatpants with my best napping buddy:<br />
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I am excellent at napping. I should receive some sort of trophy. At night, when I'm supposed to be sleeping, I'm tossing and turning trying to navigate body pillows and a dog who's so confused by all the extra pillows that he's taken to sleeping by my head.</div>
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Food is a funny thing when you're pregnant, especially for someone who likes to cook and eat as much as I do. I'm really picky and let's be honest, demanding. If I'm hungry, I need to eat NOW. </div>
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Like many, I crave dairy. Milk and milkshakes to be exact. My <a href="http://oberweis.com/web/default.asp">Oberweis</a> delivery investment has really been paying off. During the day, I have been known to send colleagues out on a <i><b>shake run</b></i>, treating anyone around me who would fetch me a chocolate/peanut butter shake in between meetings.</div>
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Breakfast, lunch and snacks are my specialty. Dinner- not so much. By the time 5pm rolls around, I am done. If I'm in the mood to cook dinner, it's definitely vegetarian and most likely features greens- kale, spinach, swiss chard are all top of my list. Two of my current faces are:</div>
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<ul>
<li><a href="http://hungerhabit.blogspot.com/2010/01/eating-for-pleasure.html">Jansson's Temptation</a> with a big green salad</li>
<li><a href="http://hungerhabit.blogspot.com/2009/10/stolen-and-sacred.html">Polenta with Kale and Wild Mushrooms</a> (where you'll find the original shot of my tree above)</li>
</ul>
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Breakfast is a whole other story- I love it. I feel like I might even be eating two breakfasts at the moment. I normally start my day with full fat greek yogurt, some berries, a sprinkle of granola and a squirt of honey. Full fat yogurt is such a treat. I might grab a few bites of toast an hour or so later and definitely a generous glass of juice or a smoothie from our fridge at work.</div>
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Eggs are absolutely my friend and this scrambled dish is a combination of <a href="http://www.lifestylefood.com.au/recipes/148/scrambled-eggs">Bill's Scrambled Eggs </a>and my attempt of getting greens in wherever I can. Apparently, they don't just appeal to pregnant ladies. My husband exclaimed that they were his favorite eggs<b><i> ever</i></b> when we were digging in last weekend.</div>
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Until further notice, most blog posts will be pregnancy friendly. Sadly, there will most likely not be any cocktail inspirations or wine pairings. I do promise that anything I have the energy to cook and share will be delicious!</div>
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<b>Scrambled Eggs with Spinach and Roasted Garlic</b></div>
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Serves 2</div>
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4 organic, free-range eggs</div>
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1/3 cup cream</div>
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salt and pepper</div>
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butter</div>
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a few handfuls of spinach</div>
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a head of garlic, roasted</div>
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First, start by roasting some garlic. You will obviously not need an entire head of garlic for this, but I like to roast the entire head and then us it in other dishes. You can take the head of garlic and cut it through the middle. Preheat the oven to about 375F and drizzle a little olive oil on the garlic. Roast it until its golden, about 20 or 30 minutes. You'll be able to pop each piece of garlic out of it's skin and it will crush easily under a fork or your finger. At this point, the garlic is so sweet and delicious, you can add it to a variety of dishes (chicken, roasted vegetables of any kind) without any overkill. </div>
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Boil a pan of salted water and toss your spinach in, blanching it for a few seconds and draining quickly. Put the drained spinach on a chopping board with your garlic and chop it roughly. Add a little salt and pepper to the pile and get on with your eggs.</div>
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In a bowl, combine your eggs, the cream and salt & pepper. Give it a couple of quick stirs with a fork, just breaking the yolks, not beating it too roughly. Melt some butter in a pan and add your spinach and garlic. Get it nice and hot, but only for a minute or so. You want the garlic to stay bright green and retain it's goodness.</div>
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Pour in the eggs and scramble over low heat until just done. Toast some english muffins and top with your eggs. </div>
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<br />Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com8tag:blogger.com,1999:blog-5274693460860062535.post-62403226798393810912011-09-11T12:41:00.002-05:002011-09-11T12:43:00.209-05:00Open Windows<div class="separator" style="clear: both; text-align: center;">
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As we reach the end of summer, I'm thankful for the following:<br />
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<ul>
<li>days that reach only 75 degrees with no humidity to frizz-out my hair </li>
<li>open windows</li>
<li>wrapping up for a cool summer's night supper on a patio with friends or family</li>
<li>warm, sunny walks through the neighborhood with my dog</li>
<li>too many golden sweet pear tomatoes to know what to do with</li>
<li>this Italian ham and spinach tart</li>
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The first evening that I feel a slight chill in the air is when a part of me, that I try to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">suppress, </span>feels the dread of an inevitable winter. It's hard to imagine the images of snow drifting over the hot, baked top deck where my tomato plant keeps bearing tiny, golden fruits with no signs of stopping. Still, I look forward to the change where light summer meals shift to autumunal comforts. </div>
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I think this dish sits smartly on the fence of summer and autumn, although Jamie Oliver places it squarely in his "winter" section of his cookbook. I personally feel like it can fit into any season and therefore, should be celebrated here, right at the end of August.</div>
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My version turned out more of a quiche than a tart, but I will attempt to make this thinner and more delicate on the next attempt. That's right, I said <i>next attempt. </i>For those of you who know my cooking well, and let's be honest, the only person who <i>really</i> knows my cooking on a day to day basis is Martin; you'll know that I don't like to make many things twice. Of course I have a few staples that are on repeat, but I grew up in a house where a menu of about 15 dinner meals were in constant rotation. Don't get me wrong, there were some delicious highlights:</div>
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<ul>
<li>meatloaf</li>
<li>hungarian pork chops with mushrooms and egg noodles</li>
<li>tuna surprise (on nights when Mom was frazzled)</li>
<li>lasagna</li>
<li>mac n' cheese</li>
</ul>
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Yes, it's true. I grew up on the above and mostly ate pop tarts or toaster strudels for breakfast. I did not escape unscathed. In fact, many of you know my affinity for meatloaf, but thank God, I've left the tuna surprise behind. The moral of this story is that I have a passion for the variety of food in my life. I get bored easily. I will occasionally take down an avocado, cottage cheese and tomatoes as breakfast for weeks on end, but that's where it stops. Dinner is different- it has to remain exciting or I'd be reaching for the cereal instead of cooking up something new.</div>
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I also like anything rich and savory, like this tart, along side a crisp, fresh salad with an acidic kick of vinaigrette and a few crunchy apples. If you're ambitious OR you really want this tart to be top notch, make your own savory shortcrust pastry like I did.</div>
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<b>Savory Shortcrust Pastry</b><br />
Adapted from <a href="http://www.amazon.com/Jamie-Home-Cook-Your-Good/dp/1401322425"><i>Jamie at Home</i> </a>by Jamie Oliver<br />
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500g or 2 1/3 cups of organic plain flour<br />
200g or 1 cup of cold lard or butter, cut into cubes<br />
50g or 1/4 cup of freshly grated mature English Cheddar cheese<br />
sea salt<br />
a sprig of fresh rosemary, leaves picked<br />
a few sprigs of fresh thyme, leaves picked<br />
2 large, free-range or organic eggs, beaten<br />
a splash of milk<br />
flour, for dusting<br />
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Put the flour, lard, cheese and a generous pinch of sea salt into a food processor and pulse for 20-30 seconds until the mix is crumbly and fine. Add the rosemary and thyme. Pour in the eggs and add the milk. Pulse for a few more seconds until the mix comes together. Scoop your dough out of the food processor on to a clean, floured work surface and pat it a few times to make it compact- don't knead it.<br />
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When you have it flat and round, wrap the dough in cling film and place it in the fridge to rest for at least 30 minutes.<br />
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<b>Italian Ham and Spinach Tart</b><br />
Adapted from <i><a href="http://www.amazon.com/Jamie-Home-Cook-Your-Good/dp/1401322425">Jamie at Home</a></i> by Jamie Oliver<br />
<i>Serves 6-8 </i><br />
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1/2 x savory shortcrust pastry recipe (see above)<br />
a knob of butter<br />
olive oil<br />
3 red onions, peeled and finely sliced<br />
1 clove of garlic, peeled and sliced<br />
2 cups of fresh spinach, nettles, swiss chard or borage, washed, thick stems removed<br />
a few sprigs of fresh marjoram or oregano, leaves picked and chopped<br />
sea salt and freshly ground black pepper<br />
2 cups of creme fraiche<br />
3/4 cup freshly grated parmesan cheese, plus extra for grating<br />
3 large free range or organic eggs<br />
1 cup of cooked smoked ham, torn into shreds or chopped<br />
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First, make your pastry dough (above). Remove from fridge and place on a floured surface and roll it out with a floured rolling pin into a rectangular shape about 0.5cm or 0.2 inches thick and big enough to line a shallow baking tray about 12x16 inches or 30x40 cm<br />
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Grease the tray with butter and line it with the pastry. Trim ay excess off the edges of the tray and leave half an inch overhang. Pinch this into a rustic edge - it will also keep it from shrinking. No need to fill the case with beans or rice before baking it blind. Prick the pastry all over with a fork and chill in the freezer for another 30 minutes.<br />
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Preheat the oven to 190C/375F. Remove the tray from the fridge and bake your pastry case for 6-8 minutes, until lightly golden. Next, heat a glug of olive oil in a large frying pan and gently fry the onions on a low heat for 10 minutes until soft and sweet- don't let them color. Turn up the heat, add the garlic and the spinach and most of the marjoram. Season lightly and give it a good stir. Take the pan off the heat when the spinach has wilted (this will only take a few minutes.)<br />
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To make the filling, mix the creme fraiche, parmesan, eggs and a pinch of salt and pepper. Spread the spinach mixture over your pastry case. Sprinkle over the ham and spoon the creme fraiche mixture over the top, smoothing it with the back of a spoon. Grate over a generous helping of the Parmesan and sprinkle the rat of the marjoram on top. Finally, drizzle a little olive oil over it and bake in the oven for 15-20 minutes.<br />
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The top will be golden and bubbling and the filling will have set. <br />
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Serve with a salad of watercress with a lemon and olive oil vinaigrette with a few thin slices of apples tossed in.</div>
Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com6tag:blogger.com,1999:blog-5274693460860062535.post-39454982785246565762011-07-31T19:10:00.006-05:002011-07-31T20:11:34.545-05:00Shuffle<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JSw_2DFCFtr_Mv4HhuUMcOoJZIQQIooP56xoj82QxAoVGEjaeC-dRUshdwtZRX00mFT_MqHDtwkl0-cjhjLPriV0IL8_uxxf_GBmtF6_4gbged0oe42DX5qs8b3cWmOQHM0l7ULTqTA/s1600/DSC_0482.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 254px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JSw_2DFCFtr_Mv4HhuUMcOoJZIQQIooP56xoj82QxAoVGEjaeC-dRUshdwtZRX00mFT_MqHDtwkl0-cjhjLPriV0IL8_uxxf_GBmtF6_4gbged0oe42DX5qs8b3cWmOQHM0l7ULTqTA/s400/DSC_0482.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5635687825535723554" /></a></div><br />If there is one picture that perfectly describes my infatuation with summer it is this one. A super chilled bottle of Rosé on our top deck in the last of the afternoon sun is bliss. Combined with some of Ina Garten's <a href="http://www.foodnetwork.com/recipes/ina-garten/parmesan-black-pepper-crackers-recipe/index.html">Parmesan and Thyme Crackers</a> (which no matter how I try, I can't stop the parmesan from bubbling into little polka dots all over the cracker), is a perfect combo.<div><br /></div><div>I feel as if I've spent most of July enjoying the evenings just like this. Things seem to slow down to a crawl. On our evening strolls through the neighborhood with the dog, I can barely get my husband above a shuffle.</div><div><br /></div><div>When I actually do attempt to cook (and these days, it's been few and far between), I love a good gratin. Especially if it screams summer like this vidalia onion and green tomato version. Truth be told, I currently have a girl crush on <a href="http://www.foodnetwork.com/claire-robinson/bio/index.html">Claire Robinson</a> and all of her<a href="http://www.foodnetwork.com/5-ingredient-fix/index.html"> 5 ingredient fix</a>es. Her recipes are fresh, quick, simple and seasonal. Her<a href="http://www.foodnetwork.com/recipes/claire-robinson/chipotle-lime-chicken-tacos-recipe/index.html"> chipotle-lime chicken tacos</a> are scrummy served alongside a <a href="http://www.foodnetwork.com/recipes/claire-robinson/grilled-corn-slaw-recipe/index.html">crunchy red cabbage slaw</a> with this season's freshest grilled corn. They are Martin's favorite.<div><br /></div><div>In the middle of summer, while trying to escape the hottest part of the Chicago summer, a spicy dish like blackened cajun catfish and this gratin seriously hit the spot. As much as I've been scarfing down cool watermelon and salads, this is truly the answer to a homemade summer Sunday supper. </div><div><br /></div><div>I've currently got some golden cherry tomatoes going crazy on my top deck and as they ripen, I'm collecting enough in a bowl in the fridge to make some mid-week pasta. As much as I adore nothing better than summer-time tomatoes- sliced quickly, sprinkled with some sea salt and a dash of freshly cracked pepper, I do like to cook them as well. Take a look back to this tomato pie, and you won't be sorry.</div><div><br /></div><div>In the same vein, the following is reason enough to find a few green tomatoes, still un-ripened and ready to mix it up with it's good friends the sweet vidalia onion, cheddar, bacon and golden breadcrumbs. Served it with this spicy cajun catfish or, just on it's own with a big green salad.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3J05wvFBAgtIDSQdDJ5_yiK7P2Y_Yrymyj3gwKvcQHspZRpmu5GeaHaBm8bhAzRcZBVZEQfgOx0xBIx4mMGGpXq_Dx5SoHcK6480Bfekk9F9qv6Mw3VtQkoCvIlZxMq0MlBTK5pHus4/s400/DSC_0490.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5635687828447791346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span><div><b><br /></b></div><div><b>Blackened Catfish</b></div><div>Adapted from <i>Claire Robinson</i></div><div><i><br /></i></div><div><i>For the Creole butter:</i></div><div>1 stick of unsalted butter, room temp</div><div>1 tbsp creole or cajun seasoning</div><div>1 lemon, zested and juiced</div><div>1/4 tsp kosher salt</div><div>1/8 tsp freshly cracked pepper</div><div>1 tbsp chopped fresh chives</div><div><br /></div><div><i>For the fish:</i></div><div>2 lemons, thinly sliced</div><div>Creole butter (above)</div><div>4 x 8 oz fresh, skinless, boneless catfish fillets</div><div>1/4 cup of Creole or cajun seasoning</div><div>chives for serving</div><div><br /></div><div>Preheat the oven to 350F. In a bowl, combine the butter, spice mix, lemon zest and lemon juice, salt, pepper and chives. You can make this ahead and chill it, but bring it back to room temp before using.</div><div><br /></div><div>Preheat a well-seasoned cast iron skillet or a nonstick skillet over medium-high heat. I use my seasoned iron grill that's perfect for this. Line the bottom of a baking dish with the lemon slices and dollop half of the butter evenly over the lemon. Evenly coat the fish fillets with 1 tbsp of the seasoning and cook on the hot skillet for 2 minutes on each side, to really toast and brown the seasoning.</div><div><br /></div><div>Carefully place the fish on top of the buttered lemon slices and bake until it easily breaks apart with a fork- about 12- 15 minutes. Top each fillet with a spoonful of the butter and serve with a few chives sprinkled on top.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Z4oXDCQ3BQ-z52j6RRSca607IM_d1WWu8g1ZZKMPA22-hkkkfCb5rAGtck6j4bsbELXZdIJKx9gPAFxYpX2dliD5EpujUx5pdlTl1GsCfmcnUM1llvjJFDsqzHg0yGqhNyzMMwdcHF4/s400/DSC_0492.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5635687831611934690" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span><div><b><br /></b></div><div><b>Green Tomato and Vidalia Onion Gratin</b></div><div><i>Adapted from Claire Robinson</i></div><div><i><br /></i></div><div>1/4 pound bacon</div><div>1 cup fresh bread crumbs</div><div>2 large Vidalia onions, peeled and sliced into 1/4 inch thick rounds</div><div>4 large green tomatoes, sliced 1/5 inch thick</div><div>kosher salt and freshly cracked black pepper</div><div>6 oz sharp white Cheddar, grated (about 1 1/2 cups)</div><div><br /></div><div>Preheat the oven to 350F.</div><div><br /></div><div>Render the bacon in a large skillet over medium heat. Transfer the cooked bacon to a plate lined with paper towel. Add the bread crumbs to a small bowl and pour 2 tbsps of bacon fat from the skillet into the bowl and stir through. Add the onion rounds to the skillet and cook until golden in color- about 5 minutes each side. You don't want them falling apart, so try not to break up the rounds.</div><div><br /></div><div>To assemble, overlap the green tomato slices on the bottom of a baking dish (about 9x11). Add the onions on top and repeat until all are used. Season generously with salt and pepper and then crumble the bacon over the veggies. Sprinkle the Cheddar of the top followed by the bread crumbs. Bake for about 35-40 minutes until golden and bubbly. </div><div><br /></div><div>If you're cooking the fish at the end of the gratin's cooking cycle and the bread crumbs are becoming too dark, cover with foil.</div><div><b><span class="Apple-style-span" style="color: rgb(61, 61, 61); line-height: 15px; font-weight: normal; font-family:arial, helvetica, clean, sans-serif;font-size:13px;"><ul class="kv-ingred-list1" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 23px; "><br /></li></ul></span></b></div></div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com2tag:blogger.com,1999:blog-5274693460860062535.post-83529432520767839462011-06-12T20:00:00.006-05:002011-06-12T21:04:29.808-05:00It's truffle mustard!<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglbtHfdAQOzl09oNt-Z34-k8CC1dADDCQr8C7_DklsJs_-UNrUOe7hsg1TF3xtMVSQHzGT4X07A-gwcDPGoJYfWA824tgTLnt-VhebeVi-yD-jGxl7Ud8LK7DdsUPcPvcWKZ3dEe7zBB0/s1600/DSC_0416.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglbtHfdAQOzl09oNt-Z34-k8CC1dADDCQr8C7_DklsJs_-UNrUOe7hsg1TF3xtMVSQHzGT4X07A-gwcDPGoJYfWA824tgTLnt-VhebeVi-yD-jGxl7Ud8LK7DdsUPcPvcWKZ3dEe7zBB0/s400/DSC_0416.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5617502127624312738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a></div><br /><div style="text-align: left; ">To continue a month filled with traveling in May, I spent a weekend in Napa after an extended work trip. Instead of a romantic weekend with my hubby, this time I traveled to Napa with my gal pal and work colleague, Holly. Upon arrival, I got aphone call from Martin who, referencing <i><a href="http://www.imdb.com/title/tt1119646/">The Hangover</a></i>, hilariously accused us of checking into Cesar's Palace in Vegas.</div><div style="text-align: left; "><br /></div><div style="text-align: left; ">I guess men just don't get it. Napa is the female version of Vegas: drinking, shopping and eating in the sunshine - minus the gambling and strippers.</div><div><br /></div><div>Our first stop after finding our rented bungalow, was <a href="http://www.oxbowpublicmarket.com/index.htm">Oxbow Market</a> where we quickly ordered a cheese plate and sipped pink bubbly on their patio. Later, we sampled the fine burgers at <a href="http://www.gotts.com/">Gott's Roadside</a> and found ourselves happy to be on a girls trip after devouring their garlic fries.</div><div><br /></div><div>Committed to a full day, we were greeted early the next morning by our superb driver, Steve, as we headed to our first tasting at <a href="http://www.chimneyrock.com/">Chimney Rock</a>. We hit <a href="http://www.steltzner.com/">Steltzner</a> and <a href="http://www.robertsinskey.com/">Robert Sinskey</a> before making our way to <a href="http://www.cindysbackstreetkitchen.com/">Cindy's Backstreet Kitchen</a> in St. Helena for lunch.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgooxns2Gxgcq4EuKnjneOVBFAXnYQP7__bh8UUI_-MA7xzCYnQV33KPiv5xoHGvfZA0gULnoARp-gOrwyJYZEXS-yEAyH_ifJX-A5OZ1aYKmFup_2cnM7BRi6WvofQMxL6Anc3pAU4b_4/s400/DSC_0297.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5617371397956998066" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 266px; height: 400px; " /></span><div>A chilled bottle of Rosé and complimentary pork tacos set us off for an amazing lunch in their garden.</div><div><br /></div><div></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZo3cg5rPlRm6znSeLHkOBac1_-7lI6rs1tLjhF8bhxwg7JU61_TM51SNxbjJYjxlJsfoKR2Ultwl5-rLi8aMbBQT6Yc9rPQi-b51IkAQKyfR6nwNJ-OptL4_SAojbzqAdDq5OAC6xVzg/s400/DSC_0303.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5617371408750927010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>The slightly blurry afternoon consisted of a tour through <a href="http://www.nickelandnickel.com/">Nickel & Nickel</a>, photograph after photograph of my obsession with barns, a purchase of their liquid gold, <a href="http://www.farniente-dolce-nickelandnickel.com/Dolce?orderby=PXPC.DisplayOrder%20Asc,%20P.ProductName%20ASC&startrow=1">Dolce</a>, and a rather sloppy shopping trip through St. Helena. I do not recommend drunken shopping, although I came away with a fantastic pair of navy and gold sandals and some truffle mustard from <a href="http://www.oliviernapavalley.com/">Olivier</a>. Once we sobered up, we were promptly dropped off in Yountville to begin our restaurant crawl. </div><div><br /></div><div>Let's pause here:</div><div><br /></div><div>One ingenious day at work, Holly and I logged onto our respective open table accounts to book three reservations- one course at <a href="http://www.hurleysrestaurant.com/">Hurley's</a>, another at <a href="http://www.bistrojeanty.com/">Bistro Jeanty</a>, and finally, <a href="http://www.bouchonbistro.com/">Bouchon</a>. I'm not sure what made us believe we could actually accomplish this restaurant crawl, but we pushed through. </div><div><br /></div><div>Bistro Jeanty was the stuff of dreams- we only ordered their famous <a href="http://www.bistrojeanty.com/home/bistrojeanty/pdf/Bistro-Tomato-Soup.pdf">Cream of Tomato Soup in Puff Pastry</a> and a side of peas with thick chunks of bacon and pearl onions. I'm sure our waiter hated us as we ordered water and nothing else.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg35alQTAK6_cwCBrUG5xhbXbH8MYHE-kJLaEow0uHipGjIDMD5UTdowYz4t8jYnGA-3TqOjXeamhSSaRM6T7ZE00u2Y0AnShyphenhyphen-WGCkQWUoTh27bIeTCdAsRvNxRAKQ9Pa9CPuuELt6WyA/s400/DSC_0430.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5617502138613804354" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 287px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#000000;">By the time we pushed through the red doors of Bouchon and collapsed at the bar, I wasn't sure I was going to make it. I gingerly ordered a cocktail, some of their enticing oysters and seriously discussed the chances of having gout as a result of the day's extravagance.</span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#000000;"><br /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvE8aMi0GDV5UheB6cVEp04olFM3jk9tB6_3KC_a0DXKeKXtWXKhx3g5AlJSGKBQBNS5qucbweByG72XehfVFnxjjeaOUF5UqIBSDUQDIVsOcB0VSjqSM_kYavntYcDDBKzn2Cl4YGC8/s400/DSC_0460.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5617502143331590194" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 266px; height: 400px; " /></span></span></div><div>The truffle mustard and the recipe below almost never came to be. As I boarded the flight back to Chicago, I forgot that I had slipped the ceramic tub of mustard in the bottom of my carry-on. As I attempted to shove it through security, the stern TSA agent pulled it swiftly from my bag and started the tiresome threats of throwing it away. They asked if it was a paste. "It's not a paste, it's mustard!" I pleaded. "It's not just mustard, it's truffle mustard!" </div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlWVSUZkPZEpkK98RiNiOStiIHpUCOlWF-LNjn_MBZltrVf0Oij933kPvAWbAFpYfvrqGB5jmp1NlJ7ALnbs3lf75GN56uRVAyzaM7ovmSePtmTipFk3uVZtMZyAoY8Bx0J9D80qWxqA/s400/DSC_0588.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5617519219786559362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 266px; height: 400px; " /></span><div>My charm and consistent argument around the fact that truffles were involved seemed to melt their hearts and I was allowed to carry it on after filling out a very flattering comment card.</div><div><br /></div><div>The following weekend, I made <a href="http://www.foodnetwork.com/recipes/ina-garten/steak-sandwich-recipe/index.html">Ina Garten's steak sandwich</a>, adapted by<a href="http://smittenkitchen.com/2009/02/steak-sandwiches/"> Smitten Kitchen</a>, mainly because the sauce featured more mustard than mayo. I made them open-top, because when a sandwich is this good, you don't need extra bread. Basically, you need a couple of New York strip steaks (grilled to perfection), some peasant bread (which we grilled), some baby arugula, and this sauce which you should slather on the toasted bread:</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijB87bgIOsZoOp7tMGBnaDCLl3JQQwcbEn31eta1Y7e5nNipQNRKTmXzRmC8eLmmdf2nnq2-HZXffidtjn-sUq7yqbk90qnCL9eSsIfGyYWMmE3DT82iJ-oJaoscmagVshyphenhyphenq1uSfCcWrI/s400/DSC_0480.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5617513766904956530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 291px; " /></span><div><b>Truffle Mustard Mayo</b></div><div>1/3 cup of good mayo</div><div>3 tbsp truffle mustard</div><div>2 tbsp sour cream</div><div>1/8 tsp kosher salt</div><div><br /></div><div>I know I spend a lot of time moving from one plan to the next- I'm always busy. I love living my life that way, but a good girl's weekend with a wonderful friend is something that I definitely need to make more time for. Apart from coming home with great sandals and delicious mustard, this was a weekend I'll never forget.</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com3tag:blogger.com,1999:blog-5274693460860062535.post-51091600434224731512011-05-15T20:31:00.009-05:002011-05-15T22:13:08.985-05:00Bluegrass blues<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2SEHU4Vg29LGTtQKVqDoqIGDSONiLVfyU5vg5dvFBo9JUmDitLPFn6zIg1oA-swkiJDbPDYRqCBZo63vlOuVGXQcN-3862ap12GWLxAxEtFiedlLReJcdikjl_7aVjN82XesYXO7RBQ/s1600/DSC_0248.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2SEHU4Vg29LGTtQKVqDoqIGDSONiLVfyU5vg5dvFBo9JUmDitLPFn6zIg1oA-swkiJDbPDYRqCBZo63vlOuVGXQcN-3862ap12GWLxAxEtFiedlLReJcdikjl_7aVjN82XesYXO7RBQ/s400/DSC_0248.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5607145091197586738" /></a><div style="text-align: left;">Martin and I recently returned from our much anticipated and much needed spring getaway, and I am suffering some serious bluegrass blues. We gassed up the Subaru and headed south, straight through the heartland of the mid-west with our sights set firmly on <a href="http://www.blackberryfarm.com/">Blackberry Farm</a> in Walland, Tennessee. Along the way, with bluegrass playing constantly in the background, we fell in love with Lexington, KY; it's scenic byways, sprawling and impressive horse farms and, of course, the bourbon.</div><div style="text-align: left;"><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Br3ZCaNxFK4BtiAmbjCK_2RzLFbVxOSoKsdQ_01OaaAduJKmoZrRphZyRo-SL9cfuchzZE71FMtX_Xrs42QdYhqkaRX8fM58So_BXwyjjBNP2kX3Rf231p0OxpeMtn31d7EipAY8qo4/s320/DSC_1270.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607143865494682290" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span><div style="text-align: left;">We spent an afternoon driving through the countryside, stopping to tour the <a href="http://www.woodfordreserve.com">Woodford Reserve</a> distillery and lunched at <a href="http://www.wallacestation.com/Wallace_Station_Deli_and_Bakery/Home.html">The Wallace Station</a> in the back of beyond.</div><div style="text-align: left;"><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1taAUnB5Yrf-WKbC0QMmu0_elVlfe7_9kQyAbztYPQNzALo6dsABaRSC_WZX6yRbDw_0RBsZShJbHMEeWjXH-CWRHBlBLWLBtY2DdtZwQqYiuIvHuOLud7DIdWl8npb6owckU7w3qFI/s320/DSC_1321.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607143876582042194" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span><div>A vintage car show, complete with a country band blaring from an impromptu stage, proved too enticing and we made a u-turn in order to take it in.</div></div><div><div style="text-align: left;"><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3ymIvB7LD36m8qM3RHa84v-R63-Cua6bpR-m5uIO0FOmnw4H7bFzQPoCQ9dIfoTJeGQHneLMpMpum-aO619SDte_RnBRnM-z6MpymbJgJonihyphyphenhyphenXl5BMj53oEkgDFNLN8_U1Af2yw/s320/DSC_1347.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607140830551746802" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18R8Ft03LxFOqpieR8WXMKyS1c7yq1c06uZ_Jaqo5th3inNLs7yWbvSWHEnd-PtcEZ-yLAQ_nXIJoQKPR2PmQmuMhQFqDyueoe6c4DS40RjyXUtH9UNqhVq0YooStfVXb8-Usp_RoX4I/s320/DSC_1350.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607140835382045634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span><div>As we headed further south and the hills turned into the Smoky Mountains, we hit the town of Knoxville and stopped for lunch. We were almost there. I knew that Blackberry Farm would be everything I had imagined, and we weren't disappointed. As we drove up a narrow country lane, I knew we had arrived somewhere special. For three days, we indulged ourselves. </div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4o7KN12NR15pn8EB2HMEuiwEnWLH90v_BXT2lnZHPCK6ejYuvfkxYg9tVN-NrMJnZWmyl3wk_o4N6WGIS5iRaw7ffcQb4iYuO47wCcbipKJLCTx1mRkU2aaGVZqS41_eOlujMdrONIu8/s1600/DSC_0073.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4o7KN12NR15pn8EB2HMEuiwEnWLH90v_BXT2lnZHPCK6ejYuvfkxYg9tVN-NrMJnZWmyl3wk_o4N6WGIS5iRaw7ffcQb4iYuO47wCcbipKJLCTx1mRkU2aaGVZqS41_eOlujMdrONIu8/s320/DSC_0073.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607144905434056338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></a></div><div><div>I swayed in a rocking chair and watched the sun go down past the mountains with a chilled glass of Kentucky bourbon in my hand.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0inRfb8uGaIpCASpYJq8RUkVOHeLdhzEn1sNXOg7JHIFNVGb_k_5ZjWPv5JHs4W8o3Etz1Q3O57WN8NP5-kH894wxjTb0rKVxmlT_tOwVomDosNIiUTTe8PNVcA5Gm1zMjqWSnpFEbEw/s320/DSC_0156.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5607142137961982914" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 213px; height: 320px; " /></span><div>We feasted nightly at the big red barn on spring ramps and morels, charcuterie and fresh cheeses made on the property. </div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZXFdh5lhojnf9SiYBhTG6UrrITw3ClxS3egel3hz5w2WTBuIQmiEkdOwZHrzosEqQ5iUeBvBUNOiLtBpNx2-QLNHyGlJ6h8v1jd6mW3Bc025NUvMn2SCGTL7tlqt_N4v2Ks2E5KGO1E/s320/DSC_0159.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607142149588716674" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span><div>When I visited the fields where so many of the things we were eating came from, I wish I never had to leave.</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzy6v2_yQh7AgzTdf7vYGShrR0lCrMtjzDuFwn9A5Nrs6brY66mZf3rlGZw-LdxTF-nsPu7dTJbmlF-C0RwEAHugxsDTt5w_4-CAsoNVcYmBiYXTKetuyJGy7pFVh4z_hrfW47FXOZtg/s320/DSC_0184.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607143868946126578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 152px; " /></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8m_Hom8iweFx8Y62RL2YgjY7rFUZKAp8Mu4vN6ASY8bpcLZ4sEiZT4u5OphD4FGE4zD1-lXscEN3-shsBKfMKjq-qiGADeiH6Iz52FbarllA10nMLY2me_HvryxhV15Lp8cF2pZYiwIg/s320/DSC_0183.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607142151017450210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span><div>We said sorrowful goodbyes early one morning and steered the car towards Nashville. </div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNH3YuhGqWLqfTorLD7THl5oO8_Lx4t1OPRYUaJmAy_cY6X594dj8SYyYK7qLZNF5NZakA8o6NoAy9cOUPV5e9V8eQ3VEJPQdzWoY0yF7l8Ir1u0izny6aUcqqwQVi8IL1Sl0vyaMxfI/s320/DSC_0247.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607143855600610930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 300px; " /></span><div>Over a few cold beers, we took in live music at <a href="http://www.laylasbluegrassinn.com/home.html">Layla's Bluegrass Inn</a>, ate burgers and fried pickles at <a href="http://robertswesternworld.com/">Robert's Western World,</a> and then headed to <a href="http://www.3rdandlindsley.com/">3rd & Lindsey</a> to watch the amazing Wooten Bros.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnpTgz9o43hDvxFl89rQpa3N3uMoxWl8cS283AshK4GogFZAFx-Nr5tM6vCPvmjmQUFirktPnFiQHj8JwBnhX6IeeoNdBWyzz-fCjaW1iY3bZiJdB4vgryVwEDSut5MKUoto96yRkDUw/s320/DSC_0267.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5607143856703808786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 216px; height: 320px; " /></span><div>Nashville proved to be one of my favorite stops and cities- EVER, and my hangover persisted through four states until we hit the Illinois border.</div><div><br /></div><div>Having purchased Sam Beall's <i><a href="http://www.amazon.com/Blackberry-Farm-Cookbook-Seasons-Great/dp/0307407713">The Blackberry Farm Cookbook</a></i>, I thought I would provide you with a few highlights from the book- a few of <a href="http://www2.timesdispatch.com/lifestyles/2010/apr/21/f-beal21s1_20100420-182003-ar-155988/">his favorite spring and summer recipes</a>. I am already planning a smoky mountain inspired birthday celebration this summer with Blackberry Farm specialties. Bluegrass music and dancing will be required. </div></div></div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com1tag:blogger.com,1999:blog-5274693460860062535.post-27134736768955852712011-03-26T08:44:00.005-05:002011-03-26T10:21:44.492-05:00Slow and deliberate<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rOk2Im9kBsmKrrTDklXTq1VTPDKPL3A403Qb7cYiN2dodBZn7xGVoJocmhc9fTbfhvlrAMU5NsskHOm7SeTWBwN4FcMngF8iZLakCQureV6AnAxmaXncGAGEW5f5lTllyfHoiHF-gnY/s1600/DSC_1206.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rOk2Im9kBsmKrrTDklXTq1VTPDKPL3A403Qb7cYiN2dodBZn7xGVoJocmhc9fTbfhvlrAMU5NsskHOm7SeTWBwN4FcMngF8iZLakCQureV6AnAxmaXncGAGEW5f5lTllyfHoiHF-gnY/s400/DSC_1206.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5588404398174710050" /></a></div><div style="text-align: left;">Weekend mornings should be slow and deliberate. Chilled out tunes, coffee with froth and a hot breakfast are a far cry from my usual to-go cup and cereal bar. This morning I made <a href="http://www.lifestylefood.com.au/recipes/148/scrambled-eggs">Bill's scrambled eggs</a> accompanied by a couple of crumpets as my furnace was being repaired. As you can see, nothing gets in the way of my weekend morning routine.</div><div><br /></div><div>When guests stay for the weekend, I like to serve up something special for breakfast. On a recent visit from my Aunt Michelle and Uncle Bob, they brought goodies: </div><div><ul><li><a href="http://www.cedarridgedistillery.com/">Cedar Ridge</a> bourbon from Iowa </li><li>stone ground homestyle pancake mix from <a href="http://bridgetonmill.com/">Bridgeton Mill</a> in Indiana</li></ul><div>Bourbon always goes down well as a gift in my house, particularly this one from the first legal still in Iowa since <a href="http://en.wikipedia.org/wiki/Prohibition">Prohibition</a>. It's super-smooth and perfect for sipping straight. You can see from the photo below that we made quite a dent in it the night before.</div></div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgck3ZRgx2A-xOSJe5g5-dEavYJQsgRWXWUuQ3EFu6uymJSsvMSwNRu3ZH6PhPUinJaKE_DenhCrU9DL_IGJoRrvuhzL76GB6dsuiS_6fOIKhjqhzvG151l2QS-WmoPbFu8M6Mpaf5QkWk/s400/DSC_1208.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5588404409848852178" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 223px; height: 400px; " /></span><div>The stone ground pancake mix from Bridgeton Mill made for a perfect breakfast. My Uncle Bob made the pancakes and hovered over the griddle while I worked on the chicken sausages.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAgNl8IkEUAowAu8f0A0rHxnI_InlD_u3QwXD_GhG5yUJDJ-mfTuwjh07j6jtALnyGZz5t6NJdxOhOHONxcsYjZJb9_bS1W5hN8hXWM7xBYjnKVliKuKQV1OLL-iPYHdmZF0KcIFWc4Q/s400/DSC_1201.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5588404391954293410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 266px; height: 400px; " /></span><div>The back of the pancake mix has a fantastic quote:</div><div><br /></div><div style="text-align: center;">"The whiter the bread the sooner your dead. Eat whole wheat and stay on your feet."</div><div style="text-align: center;"><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj1wZT4jPsqfcxujapk3cPAclO2EmdGkxC4WJ3wzJj0InIYuI60FiXMOYBYgHG4VsbgHlC7sIG20tBf5wbGGwMjJNdtzhTA_M4-Qs00jFSNOBR1JE5OpkKGgaZYKLW1c9K60eLhwzjNQI/s400/DSC_1204.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588404394177016274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span><div style="text-align: left;"><br /></div><div style="text-align: left;">The instructions are simple: 1 cup pancake mix, 1/2 cup milk, 2 tbsp melted butter, one egg. Mix and pour onto hot greased griddle, flip when dry on edge, remove when golden brown.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">These pancakes taste unbelievably wholesome, even when drizzled with our favorite local honey. I've since made them with some blueberries which were equally successful. If you want to order this mix, you'll have to call the mill directly, which is exactly what Bob did. Until my next phone call, I'll be saving this mix in the freezer for the next lucky guest at Chez Killeen.</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com0tag:blogger.com,1999:blog-5274693460860062535.post-56578228698786296522011-03-20T12:05:00.007-05:002011-03-20T18:22:10.977-05:00Not so fast<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3-ElcibG24r2ky0gO4fjvgcaeMSXG75rUoUvq7lWutLtHSXYoWpxmOeEkxStNuFUZu0wIst_NJ4AWaW2jc2GEScnkT_bOXHMjuCaV2AXN98WH4qsXcCfofv_6luUGoAY76vTEHkvu_c/s1600/DSC_1168.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 255px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3-ElcibG24r2ky0gO4fjvgcaeMSXG75rUoUvq7lWutLtHSXYoWpxmOeEkxStNuFUZu0wIst_NJ4AWaW2jc2GEScnkT_bOXHMjuCaV2AXN98WH4qsXcCfofv_6luUGoAY76vTEHkvu_c/s400/DSC_1168.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5586240971166442642" /></a></div><div style="text-align: left;">March is becoming predictable here in Chicago. The snow has melted and one spring-like day urges us to pack away boots, dust off golf clubs and start ordering plants for May. I spent several hours yesterday morning ordering compost, herbs, tomatoes, strawberries and honeysuckle. As I climbed the stairs to the roof deck to plot my plans for spring, a frosty breeze whispered, "not so fast."</div><div><br /></div><div>Before I get ahead of myself with thoughts of freshly picked <a href="http://www.tastefulgarden.com/store/pc/Golden-Sweet-Pear-28p534.htm">Golden Sweet Pear </a>and <a href="http://www.tastefulgarden.com/store/pc/Grape-Rosalita-28p76.htm">Grape Rosalita </a>tomatoes, I'm committed to another month of braising and roasting to send this winter off with a cheerful smile.</div><div><br /></div><div>I have been cooking up a storm and should mention my current <a href="http://www.zunicafe.com/history.html">Judy Rodgers</a> fetish. Her <a href="http://www.zunicafe.com/">Zuni Cafe</a> cookbook has found a permanent place on my kitchen counter amongst my favorite books.</div><div><br /></div><div>After my recreation and swooning over her <a href="http://hungerhabit.blogspot.com/search?updated-min=2010-01-01T00%3A00%3A00-06%3A00&updated-max=2011-01-01T00%3A00%3A00-06%3A00&max-results=31">chicken and bread salad</a>, I have foraged through her book with a new found love and affection. I've followed her careful instruction for roasted beets and paired them with some lentils, goats cheese and vinaigrette which proudly made their way to my mid-week packed lunch. </div><div><br /></div><div>I easily made her rosemary-pickled gypsy peppers. These slow-burn pickles never even got a finished product snapshot before they disappeared with cheese and crackers served to my Mother in-law on a recent visit from England.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJPRSBTBVqI3iUQ9KEtslZGUSnM8bZR_ATRPg1wofnXcXiptClOS8sKZoAwMjz6I9wYJZ_ixONDikGO0NL6cerbWAzjqwMXAtrMA-nasna9yq5zP-SEgNs6z9osvWmkg_UKIlZdP18hY/s400/DSC_1208.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5586240973911637346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span><div>Ultimately, I was looking to produce another Zuni favorite before attempting her Ricotta Gnocchi (which I promise are on my to-do list for spring) and stumbled upon short ribs for a recent Sunday kitchen project. When I say this is a project, I should say that I like nothing better than spending an entire Sunday pottering around the kitchen, so I prolong all duties when it comes to cooking on days like this. This particular recipe is actually uncomplicated and easy to put together, but supremely impressive.</div><div><br /></div><div>After a quick skim of her introduction, I was delighted to find that this recipe would garner leftovers for a Monday night supper of Eggs Baked in <i>Restes (</i>French for leftovers-see below). I always have a slightly smug feeling when one meal turns into two different dishes. If you are looking for smugness and short ribs are your <i>thing</i>, give this a try.</div><div><br /></div><div><a href="http://www.chimay.com/">Chimay </a>Ale is a Belgian ale with a taste of clove that is perfect for this dish, but feel free to try a local ale or mellow porter.</div><div><br /></div><div>Judy uses a few slices of dried wild mushrooms in this recipe, but I omitted them and added some baby carrots (my current obsession).</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnk_YlauPqlU2ZFvwoghlmDEGvxGZEB5AYNaw0eJEVgSrPz-hzCJFT4np7yDrdyj7me4tnqOf2fVRGZZ06FkFac1lxemfBcgVOVHIKduaib2i-6i2eLl_OIhv8_qNXpDLF8eRPYkYRzRU/s400/DSC_1215.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5586240598420525810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span><div><b>Short Ribs Braised in Chimay Ale</b></div><div>Adapted from <i><a href="http://www.amazon.com/Zuni-Cafe-Cookbook-Compendium-Franciscos/dp/0393020436">The Zuni Cafe Cookbook</a></i><a href="http://www.amazon.com/Zuni-Cafe-Cookbook-Compendium-Franciscos/dp/0393020436"> </a>by Judy Rodgers</div><div><i>Serves 4</i></div><div><br /></div><div>2 1/2 lbs short ribs, cut across the bone into 2 inch wide bands (have your butcher do this)</div><div>Sea Salt </div><div>1-2 tbsp mild-tasting olive oil</div><div>1 1/2 lbs yellow onions (about 3 medium), sliced 1/4 inch thick half</div><div>2 ay leaves</div><div>a few whole white peppercorns</div><div>up to 1 cup of beef or chicken stock</div><div>up to 1 cup Chimay ale</div><div>About 1/4 cup Dijon mustard</div><div><br /></div><div>Trim and season the short ribs- do this 1-2 days or a few hours in advance. Trim most of the fat away from the short ribs but leave the silverskin and ough sheathing around the bones intact to keep it succulent. Salt evenly all over- a scant 3/4 tsp per pound. Cover loosely and refrigerate.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxP6o1KDZO_tRf8-YYMMdjGfPLQybixSr8Dt0Jnw3lAM7LrYhjmXQjfyeK06OAt7_vGo3UNUKlGwqABV4mGyUc-ZwOZb4h6lAb7QQHGJwOcULgUnKrSnVrdW6bmFWfbnxlH9x1PGwpf0/s400/DSC_1198.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5586240606339704338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span><div>Cook the short ribs-Warm the oil in a 3-quart saute pan over medium heat. Wipe the pieces of meat dry and brown them evenly and gently on the three meaty sides, about 4 minutes per side. Pour off the excess fat.</div><div><br /></div><div>Rearrange the meat bone side down in the pan and add the onions, bay, peppercorns, stock and ale (it should come to a depth about 3/4 inch.) Bring to a simmer, cover and cook over low heat until fork-tender (about 2- 2 1/4 hours.) You can also cook this in a 300F oven if you prefer.</div><div><br /></div><div>About an hour into the cooking, I peeled some baby carrots and dropped them into the simmering juices.</div><div><br /></div><div>Check two or three times to make sure that the liquid is barely simmering and turn each piece of meat each time. When the meat is done, uncover and prop the pan at a slight angle and leave to rest for 5 minutes.</div><div><br /></div><div>Turn on the broiler. Skim the fat that has collected on the lower side of the pan. Taste the juices and salt if needed. With each piece of meat bone side down, smear the tops with the Dijon mustard and place under the broiler. If your broiler is as crazy-hot as mine, you need to watch it at all times- this should take about 5 minutes. It should be about 5 inches away from the heat, but let it brown the mustard and glaze the surface of the onions stew. </div><div><br /></div><div>Serve the short ribs very hot, mustard side up. I served mine with lightly buttered egg noodles, some steamed <a href="http://italianfood.about.com/od/vegetablesandsidedishes/ig/Frutta-e-Verdura/Cavolo-Nero--Black-Leaf-Kale.htm">covolo nero</a> and the carrots.</div><div><br /></div><div>Make sure you save all the left-over meat, onions, carrots and juices for Monday night:</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN10Dlen0TImeFCLwqHMFCO_eIucXZ9ZN8OzTfQCz3d3t85audLgYOPRL1cF6j-HEJ-Yyy_t89c8rv0HEMtYTQC_6BOjPxesUAejGfa9OxOrYmSWjzKFloHKKUk74ex6xXNJ9WtA26Yio/s400/DSC_1228.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5586240612457192050" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span><div><b>Eggs Baked in </b><i><b>Restes</b></i></div><div>Adapted from <i><a href="http://www.amazon.com/Zuni-Cafe-Cookbook-Compendium-Franciscos/dp/0393020436">The Zuni Cafe Cookbook</a></i> by Judy Rodgers</div><div>Serves 2</div><div><br /></div><div>Leftover meat, onions, carrots and juices from braised short ribs</div><div>Several eggs</div><div><br /></div><div>Preheat your oven to 500F.</div><div><br /></div><div>Scrape all the meat from the above short ribs and add to the onions, carrots and juices. If you are short on scraps, add some canned chopped tomatoes or mushrooms with a little olive oil.</div><div><br /></div><div>Get a shallow baking dish for the amount of liquid you have left and the number of eggs you're using.</div><div><br /></div><div>Warm the braising liquid over medium heat. Reduce the heat and add the scraps of meat and vegetables back to the liquid. Bring just to a simmer and taste and season if needed. You can add a little wine here if you'd like.</div><div><br /></div><div>Pour the simmering mixture into the baking dish. Crack the eggs into the center of the mixture and barely prick the surface of the yolks to keep it from setting a rubbery skin. Set on the top rack of the oven and bake as you like your eggs- 5-7 minutes. The juices should bubble up on the sides. </div><div><br /></div><div>Serve from the dish with some drizzled olive oil, black pepper and some warm toast or bread rubbed with garlic for dipping.</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com1tag:blogger.com,1999:blog-5274693460860062535.post-23616421662824677952011-02-24T20:37:00.008-06:002011-02-25T08:50:00.962-06:00Blah, blah, blah<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIUOkhQ94b59dH7jq7WJ7jAaEQG7-H9ZVvNKj6t1qaaPttxhykSXPSp8sVqt0fTNuiHQZ02pe29HFrXWD6FXOw4ITD7Y4h1qvz98KoroLGRjqm4yQ7R7mYoRBDDnZD7LkhyphenhyphenCCc7vDbi4/s1600/DSC_1171.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIUOkhQ94b59dH7jq7WJ7jAaEQG7-H9ZVvNKj6t1qaaPttxhykSXPSp8sVqt0fTNuiHQZ02pe29HFrXWD6FXOw4ITD7Y4h1qvz98KoroLGRjqm4yQ7R7mYoRBDDnZD7LkhyphenhyphenCCc7vDbi4/s400/DSC_1171.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5577463093443149074" /></a></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXudXhnJaXi-se6XvboPT-pPWv-J7lJR2aIzmWr4aXlblC9oo3s_nhUYB0KzAgrcma-erz0TihOjKDWhnqngZCdQE34C2bjt90mS4msPWOee5-wdBocriwIiS_8nDeCAm8-hdUsG11SVU/s1600/DSC_1172.JPG"></a>It's February. Blah, blah, blah.<div><br /></div><div>I am currently:</div><div><ul><li>bored to death of my <a href="http://www.summithut.com/products/dreamwalker-synthetic/">sleeping bag coat</a></li><li>trawling through travel websites for an elusive sunny getaway</li><li>ordering English lavender, chillies and chives from <a href="http://www.seedsavers.org/">Seed Savers Exchange</a> hoping this will only make spring come sooner</li><li>reading Barbara Kingsolver's excellent <i><a href="http://www.animalvegetablemiracle.com/">Animal, Vegetable, Miracle</a> </i>and wishing I could exchange my roof deck for a vegetable garden</li><li>feverishly cooking my way through Jamie Oliver's "winter" section of <i><a href="http://www.amazon.com/Jamie-Home-Cook-Your-Good/dp/1401322425">Jamie at Home</a></i></li></ul><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXudXhnJaXi-se6XvboPT-pPWv-J7lJR2aIzmWr4aXlblC9oo3s_nhUYB0KzAgrcma-erz0TihOjKDWhnqngZCdQE34C2bjt90mS4msPWOee5-wdBocriwIiS_8nDeCAm8-hdUsG11SVU/s400/DSC_1172.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5577463090536704850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span><div>I feel that if I can make it through the weekend, I might just show February who's boss. </div><div><br /></div><div>My final bullet-point brings me to a lovely little pasta dish that is easily conjured, even on a weeknight. My refrigerator has been bursting at the seams with leeks. I cleaned, trimmed and sliced them into submission last night, braised them in wine, vegetable stock and topped them with Parma ham to make a savory, lip-smacking pasta sauce.</div></div><div><br /></div><div>Jamie uses fresh lasagna sheets to make a cheat's <a href="http://en.wikipedia.org/wiki/Pappardelle">pappardelle</a>, but I didn't have any in, so I used linguini. This is also called slow-braise, but it only takes 30 minutes. Hooray!</div><div><br /></div><div>The key to this "slap-you-round-the-face" flavor, as Jamie calls it, is not only the marriage of leeks, pork, wine and garlic, but the toasted bread crumb and porcini mushroom topping. This is called pangrattato, or a bread crumb topping in Italian. Toasted with garlic and rosemary in a hot pan, this crunchy, earthy finish sets the whole dish on fire. It might just be warm enough to chase February away.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRanGsjTs0Js2bNdqCIjLaK7eELB8J_hdRtYb5iOPO6-3xEutRKT1mVvRFEgibfbVKGOTyG_0HistvrB8LVuAFQLcxbVo0n0ahNBBuiURK_cV9b1NcdZ47-8v3iv7w3P8NjJWkMZdIoQo/s400/DSC_1169.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5577463098214642882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span><div><b><br /></b></div><div><b>Pasta with Slow-Braised Leeks and Crispy Porcini Pangrattato</b></div><div>Adapted from<i> "Jamie at Home"</i> by Jamie Oliver</div><div><i>Serves 4-6</i></div><div><i><br /></i></div><div>5 big leeks, trimmed and washed</div><div>olive oil</div><div>3 tbsp of butter</div><div>3 cloves of garlic, peeled and finely sliced</div><div>a few sprigs of fresh thyme leaves</div><div>a small wineglass of white wine</div><div>sea salt and black pepper</div><div>2 cups of good quality vegetable or chicken stock</div><div>12 slices of Parma ham or other local alternative</div><div>1 pack of dried linguine noodles OR 1 pack of fresh lasagna sheets</div><div>2 handfuls of freshly grated Parmesan cheese</div><div><br /></div><div><i>for the pangrattato</i></div><div>a small handful of dried porcini mushrooms</div><div>1/2 a ciabatta bread, preferably stale and cut into chunks</div><div>olive oil</div><div>2 cloves of garlic, crushed</div><div>a sprig of fresh rosemary</div><div><br /></div><div>Halve the leeks lengthways and cut them at an angle in 1/2 inch slices. Heat a wide saucepan and add a splash of olive oil and 1 tbsp of butter. When you hear a gentle sizzle, add the garlic, thyme leaves and leeks. Move them around so every piece is coated in the oil. Pour in the wine, season with pepper and stir in the stock. Lay the slices of ham over the leeks and cover with a lid. Cook gently for 25-30 minutes. Once the leeks are tender, take the pan off the heat.</div><div><br /></div><div>Make the pangrattato by whizzing the mushrooms and bread together with a little salt and pepper in a food processor- it should be the consistency of breadcrumbs when you're done. Head a generous glug of olive oil in a pan and add the rosemary and garlic cloves. Let them cook for a minute, infusing all of their beautiful flavor into the oil. Add the breadcrumbs and fry until golden and crispy, turning regularly and being careful not to burn. Remove them and let them cool.</div><div><br /></div><div>Cook your pasta according to the package- if you're using fresh, flour the lasagna sheets and cut the pasta into wide ribbons and cook in boiling salted water for 2 minutes. </div><div><br /></div><div>Remove the Parma ham from the leek saucepan and slice it up then stir it back into the leeks. Season it (mine needed some salt at this point, but not too much) and then add the rest of the butter and the Parmesan. When the pasta is finished, add it to the sauce with a little cooking water. Serve it hot with the pangrattato sprinkled on top and some fresh thyme leaves.</div><div><br /></div><div>Leave the rest of the topping on the side so people can help themselves.</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com1tag:blogger.com,1999:blog-5274693460860062535.post-36926635415145944932011-02-13T17:40:00.007-06:002011-02-13T21:07:27.085-06:00Blues and leftovers<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOPDPEEJF03lH7JyLPB_QF42upO8rbM2_yvGOW9ZKNVYzFymYe5061ZlJtOukQ1mD9wfmGWQmG1DCeW-w9emb6Lzl7pvYjCHP-Y4pENucSeyhdX8Q6IRAK_zz9XECZDNXDBhm7Obl4_4/s1600/DSC_1171.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 287px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOPDPEEJF03lH7JyLPB_QF42upO8rbM2_yvGOW9ZKNVYzFymYe5061ZlJtOukQ1mD9wfmGWQmG1DCeW-w9emb6Lzl7pvYjCHP-Y4pENucSeyhdX8Q6IRAK_zz9XECZDNXDBhm7Obl4_4/s400/DSC_1171.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5573328997759091186" /></a></div>It is important to sometimes splurge on a Monday. Mondays are notorious for blues and leftovers, but I managed to wipe both of these away with a night filled with baked Camembert, coq au vin and a wicked chocolate pistachio cake. <div><br /></div><div>When my Aunt and Uncle cancelled their trip to Chicago because of the impending blizzard, I was left with a clean house, a chocolate cake, a fridge full of chicken and stinky Camembert. I knew I needed to capitalize on all of the above and immediately invited my colleague, Holly, to join me for a last minute dinner and trashy TV. We share a guilty obsession with <a href="http://abc.go.com/shows/the-bachelor">The Bachelor</a>, and I knew we could whip this little supper up before <a href="http://abc.go.com/shows/the-bachelor/bio/brad-womack/612688">Brad Womack</a> started handing out roses.</div><div><br /></div><div>The chocolate pistachio cake was waiting patiently as I walked through the door. I achieved a small victory when I managed to dissuade Martin from digging into it the night before. </div><div><br /></div><div>This a flour-less cake that uses the ground pistachios instead of flour. It's rich and dense and best of all, topped with chartreuse shards of my favorite nut, the pistachio.</div><div><br /></div><div>You can serve it with some pistachio gelato, but I opted for a little mascarpone cheese whipped with some orange zest. Please note: I can't take credit for the attempt at professional food styling below- credit is due to Holly Lignelli.</div><div><br /></div><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PH1jIPy89teILTgkLSTPGtt8871phgl_QKxq9rckOPffj7xEt09gNFVX2FEH8zuSW6uTU33c0eVcVCuLZPl8lPghyphenhyphen2HM-OKuJtQPd4ZkC3xS9BPz7rX3XslgpmSLnLbS2TZDz0d0IA0/s400/DSC_1179.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5573328999175944946" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 307px; " /></span></div></div><div><br /></div><div><b>Chocolate-Pistachio Cake</b></div><div>Adapted from <i><a href="http://www.amazon.com/How-Be-Domestic-Goddess-Comfort/dp/0786867973">How To Be a Domestic Goddess</a> </i>by Nigella Lawson</div><div><i>Serves 10-12</i></div><div><i><br /></i></div><div>for the cake:</div><div>5 oz bittersweet chocolate</div><div>1/2 cup sugar</div><div>5 ounces pistachios (not-salted)</div><div>1/2 cup plus 2 tbsp soft unsalted butter</div><div>6 large eggs, separated</div><div>1/2 lemon</div><div>pinch of salt</div><div>9-inch springform pan lined with parchment or wax paper and buttered</div><div><br /></div><div>for the ganache icing;</div><div>5 oz bittersweet chocolate</div><div>1/2 cup plus 2 tbsp heavy cream</div><div>drop of orange-flower water (optional)</div><div>2-4 tbsp coarsely chopped pistachios</div><div><br /></div><div>Preheat oven to 375F</div><div>Melt the chocolate in the microwave or <a href="http://en.wikipedia.org/wiki/Double_boiler">double boiler</a>. </div><div><br /></div><div>Process 1/4 cup of the sugar with the pistachios until they are like dust. Add the butter and the 1/4 cup of sugar and process until smooth. Add the egg yolks one at a time, pulsing after each, then, with the motor running, slowly pour in the melted and cooled chocolate.</div><div><br /></div><div>Wipe the inside of a bowl with the lemon 1/2 and in it, whisk the egg whites with a pinch of salt. When peaks form, slowly add the remaining 1/4 cup of sugar until glossy and firm.</div><div><br /></div><div>Add a big dollop to the cake batter in the processor and pulse a couple of times to lighten it. A third at a time, add the cake batter to the whites and fold in gently but firmly.</div><div><br /></div><div>Pour the mix into the prepared pan and bake for 20 minutes. Then turn down the oven to 350F and bake for a further 20-25 minutes or until cooked.</div><div><br /></div><div>When the cake is ready, it should be coming away from the sides. Leave it to cool for 15 minutes and before un-molding. Don't ice it until it's completely cold.</div><div><br /></div><div>for the icing:</div><div>Break the chocolate into a heavy-bottomed saucepan with the cream and orange flower water if you're using it. If this breaks, let it cool slightly and add a little more cream and it should come back to a glossy icing you intended. When it's melted, start whisking and when it's thick enough to coat, pour it over the cake on its plate. Let it run down the sides and sprinkle the cake with the chopped pistachios.</div><div>_______________</div><div><br /></div><div>As Holly helped me prep our chopped onions, bacon and mushrooms for Nigel Slater's Coq au Riesling, we plucked the wafting Camembert from the fridge and cracked open a bottle of wine. </div><div><br /></div><div><b>Baked Camembert</b></div><div>I removed it from it's wooden box, placed it on some aluminum foil and quickly scored the top of the rind with 6 swift slices. I stuffed a garlic clove into each and drizzled some truffle oil in each hole. I decided not to be mean with the truffle oil and was rewarded for this decision.</div><div><br /></div><div>After wrapping it up like a <a href="http://en.wiktionary.org/wiki/Talk:pressie">pressie</a>, it received 10 minutes in a 350F oven. If you've done this before or are planning on trying this, as I would urge you to do, keep checking the cheese after 10 minutes. The objective is NOT to produce a pool of hot cheese, which can easily happen if left too long. It should simply <i><b>ooze </b><span class="Apple-style-span" style="font-style: normal;">when prodded by your knife before you spread it onto some french bread. </span></i><i><span class="Apple-style-span" style="font-style: normal;">You can also try this with a little fig jam if you're going for something a bit sweeter. We opted for fig jam on the side rather than cooking it. In my house, truffles trump any challenger.</span></i></div><div><i><span class="Apple-style-span" style="font-style: normal;">____________________</span></i></div><div><br /></div><div>If you're used to making a coq au vin that takes hours, this is a real find. Once your prep is out of the way, it takes about 30 minutes and is every bit as intoxicating as you'd hope it would be- the wine/cream combo is understandably swoon-worthy.</div><div><br /></div><div>This serves two, but I find by keeping the sauce as is and just adding more chicken joints, you can feed 4-6 easily. The sauce that is leftover can and SHOULD be tossed with pasta and more fresh parsley the day after. I dare say I like it the second day better than the first.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxW8gQAIVNcRVlYHFmxQ9rSHwu57rRwmukNZ-6XhfbvFFC-rAYeUqo-ZtTGsycG5AR080kUyU_HNVkEpQk4MgHATIhycibB2J8xg_3K_OsqjBXY5tKnnjyjfhGjpIynC8yOP1n9pgZaE/s400/DSC_1176.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5573375406938530882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span><div><b>Coq Au Riesling</b></div><div>Adapted from <i><a href="http://www.amazon.com/Nigel-Slaters-Real-Food-Slater/dp/1857029712">Real Food</a></i> by Nigel Slater</div><div><i>Serves 2</i></div><div><i><br /></i></div><div>3 tbsp butter</div><div>a tbsp of olive oil</div><div>100 g streaky bacon or pancetta, diced</div><div>2 small onions, peeled and chopped</div><div>2 cloves of garlic, peeled and chopped</div><div>4 joints of free range chicken on the bone</div><div>2 handfuls of small brown mushrooms (your choice) roughly chopped - keep some whole</div><div>2 cups Riesling or other medium-dry white wine</div><div>1 1/4 cup heavy cream</div><div>small handful of chopped parsley</div><div><br /></div><div>Melt the butter in a heavy based casserole dish and pour in the oil. Cook the diced bacon or pancetta and let it color a little, then add the onions and garlic. Leave to cook over moderate heat until the onions have softened but not yet colored. Scoop the bacon and onions out with a draining spoon and leave the cooking juices in the pot. Add the chicken and let them brown lightly on all sides. Use moderate heat here and add more oil or butter if it's browning too much.</div><div><br /></div><div>Add the mushrooms and continue cooking for a few more minutes, then return the bacon and onions. Turn up the heat, pour in the wine and bring to the boil. Turn it down to simmer and cook everything at a gentle simmer for 25 minutes, turning the chicken from time to time.</div><div><br /></div><div>Lift the chicken out of the pan and pour in the cream. Season with salt and pepper and stir in the chopped parsley. Continue cooking at an enthusiastic bubble to let the cream thicken slightly. Return the chicken to the pan and make sure it's thoroughly hot and the sauce has the thickness of heavy cream.</div><div><br /></div><div>Serve with a crisp green salad and some french bread to mop up the juices not forgetting to leave some of the sauce for pasta the following day. You won't regret your restraint.</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com5tag:blogger.com,1999:blog-5274693460860062535.post-15933874359499333852011-01-23T19:01:00.002-06:002011-01-23T20:58:33.259-06:00Mostly cloudy and frigid<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjt7VHhNhaaG5maOgzKp4H1_6nt4q7h5Qf9bwaaBvpoSrw3fh3RhHANJG8pynsTvmJ1gYKOeMkm6Ap5Ak1CJI0qf9ytWj9Tf-qm0d8Y5QlzfyIXdLIhWvG1lOeUWkVJWENUKPuu41pIs/s1600/DSC_0843.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjt7VHhNhaaG5maOgzKp4H1_6nt4q7h5Qf9bwaaBvpoSrw3fh3RhHANJG8pynsTvmJ1gYKOeMkm6Ap5Ak1CJI0qf9ytWj9Tf-qm0d8Y5QlzfyIXdLIhWvG1lOeUWkVJWENUKPuu41pIs/s400/DSC_0843.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5565581356712058338" /></a><br />When your digital weather station reads: "mostly cloudy and frigid," you know it's a good day to make a pie. Fish pie that is. A fish pie needs to be piping hot, topped with mashed potato, and somehow provide real sympathy to the lack of times you'll step foot out of the house today.<div><br /></div><div>Having lived in London for so long, I'm partial to a <a href="http://en.wikipedia.org/wiki/Cottage_pie">cottage pie</a> (beef) or a <a href="http://simplyrecipes.com/recipes/easy_shepherds_pie/">shepherd's pie</a> (lamb), but the one I've made dozens of times and always go back to, is fish. It must include the best fish you can get, and you can pick any kind you like. My chosen fish was always smoked haddock, but it's hard to find here in Midwest America. Cod, if properly sourced, is tasty. You can add several different kinds of fish including salmon, shrimp, whatever you like. Ultimately, it's the creamy, mustardy sauce and hard-boiled eggs that makes this pie irresistible. </div><div><br /></div><div>This is certainly one of my top 5 <a href="http://www.jamieoliver.com/">Jamie Oliver</a> recipes that I simply could not do without. As he suggests, I add a touch of class and serve it with tomato ketchup and <a href="http://www.amazon.com/Heinz-Beans-6pk/dp/B000EZYFRA">heinz baked beans</a>.</div><div><br /></div><div><b>Fantastic Fish Pie</b></div><div>Adapted from<i><a href="http://www.amazon.com/Return-Naked-Chef-Jamie-Oliver/dp/0140292616"> The Return of the Naked Chef </a></i>by<a href="http://www.jamieoliver.com/"> Jamie Oliver</a></div><div><br /></div><div>5 large potatoes, peeled and cut into large chunks for boiling and mashing</div><div>a few tbsp of olive oil for mashing the potato and frying the onion & carrot</div><div>2 free range eggs</div><div>2 large handfuls of spinach</div><div>1 onion, chopped</div><div>1 carrot, halved and chopped finely</div><div>1 1/4 cup heavy cream (or double cream)</div><div>2 handfuls of grated mature white cheddar cheese</div><div>juice of 1 lemon</div><div>1 heaped teaspoon of <a href="http://en.wikipedia.org/wiki/Colman's">English mustard</a> (Colman's)</div><div>handful of parsley, chopped </div><div>1 lb of fish- your choice: haddock, cod, salmon, or a mix- skinned, boned and cut into bit size chunks</div><div>salt and pepper</div><div><br /></div><div>Preheat the oven to 450F. Bring a large pan of salted water to the boil and add the potatoes. Bring the water back to the boil and cook for 10 minutes. Add the eggs once the water has boiled. Use a colander on top of the boiling potatoes to cook the spinach (using a pan lid on top of the colander to trap the steam.) At the end of the ten minutes, your potatoes and eggs will be cooked. Remove the spinach to drain and squeeze the excess water out of it. </div><div>Drain the potatoes. Set both the eggs and spinach aside to cool. When the eggs are cooled, peel and quarter them.</div><div><br /></div><div>Mash the potatoes using a little olive oil and salt & pepper, put a lid on the pan and set aside. You can use butter and a little cream if you'd like, but the sauce underneath is creamy enough. The olive oil makes the mashed potato crisp up in the oven.</div><div><br /></div><div>In a separate pan, add a little olive oil and slowly cook the chopped onion and carrot until cooked (about 8- 10 minutes). Add the cream and bring just to the boil, then remove it from the heat. Add the cheddar, lemon juice, English mustard and parsley. Salt and pepper to taste and get ready to start layering your pie.</div><div><br /></div><div>Using a lightly oiled casserole dish of your choice (8x10 in size at least), start by placing the pieces on the bottom and strategically arranging the spinach and eggs around the fish. Make it so that each person will get a bit of everything.</div><div><br /></div><div>Pour the sauce over the top of the of the fish, eggs and spinach and top everything with the mashed potato.</div><div><br /></div><div>Cook for 25- 30 minutes until bubbly and the potatoes are golden brown on top.</div><div><br /></div><div>Serve with a salad and/or <a href="http://www.amazon.com/Heinz-Beans-6pk/dp/B000EZYFRA">heinz baked beans</a> and don't forget the ketchup.</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com1tag:blogger.com,1999:blog-5274693460860062535.post-59632760236801352452010-12-31T19:26:00.005-06:002011-01-01T07:40:16.451-06:00Happy Holidays from Hunger Habit<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEySab63ChLP_9I91zdhAPFpYaTA6CPXx2Wwhtvct5sJUiZToRwi_vEWcjM0rjxLPDT46sii9kjvSUVbyBXZvWzaqQAJDci4a7Alc-dn-Z6fjlbefANNyKjeO0QTHKDwKFkiOIPpmbOAw/s1600/DSC_1160.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEySab63ChLP_9I91zdhAPFpYaTA6CPXx2Wwhtvct5sJUiZToRwi_vEWcjM0rjxLPDT46sii9kjvSUVbyBXZvWzaqQAJDci4a7Alc-dn-Z6fjlbefANNyKjeO0QTHKDwKFkiOIPpmbOAw/s400/DSC_1160.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5557023223074860674" /></a></div>You can see that we've been roasting meats this holiday season. The two below are some of my favorite celebratory roasts and we'll definitely be needing a detox after filling up on such juicy and delicious dinners over the last few weeks.<div><br /></div><div>This is the first year I've abandoned the traditional English turkey. Don't tell the in-laws, but turkey comes last on my list of roasted meats, so I was happy to see it behind us after Thanksgiving.</div><div><br /></div><div>The first roast is the uber-famous <a href="http://today.msnbc.msn.com/id/4401342/ns/today-foodwine/">Zuni Cafe Roast Chicken with Bread Salad</a>. I'm not the first person to blog about this dish and I certainly won't be the last. I've professed my love for it after visiting Zuni Cafe in November. I was immediately taken under Judy Roger's spell, as all good food lovers who have pre-ordered her chicken should be.</div><div><br /></div><div>The chicken is salted at least 24 hours in advance and you need to pat it dry during several occasions after it's sat in the refrigerator. It's a delicious roast chicken, but the bread salad is something very remarkable. The currants, scallions, toasted pine nuts and crispy bread are all bathed in a sharp vinaigrette and married together by sitting in your oven while your chicken rests. If you haven't been to Zuni, get there. If you want a new way to roast chicken, try this. Immediately. </div><div><br /></div><div>The recipe on the link above is just as it is in her cookbook. I didn't adapt it at all. Some things should not be messed with. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUygZiKoLu_WqSUiitkVrL5wa6BcfgXw0ObhyrSn_Gd2AfAbTsPTemzWEmgzprV7lahENl6yQCLkOX-2WmUc70OOu6n4xvAigJf1A1q8x9eEce74XLhfiTERzSfnzsEIlQ-xYKU6QXJk/s400/DSC_1157.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557023232098258050" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>The second triumph was my sister's (okay, <a href="http://www.marthastewart.com/">Martha's</a>) <a href="http://www.marthastewart.com/recipe/leg-of-pork-with-cracklings?backto=true&backtourl=/photogallery/holiday-ham-and-pork-recipes#slide_10">Christmas Roast Pork with Crackling</a>. After abandoning the traditional roast beef, we settled on pork, but it needed to be BIG. She proceeded to order the pork leg from her local butcher and she and my Dad wrestled with this huge beast to ordain it with three heads of garlic. If you need pork to feed a crowd, this should be your choice. You certainly need some muscles to man handle this in and out of the oven. You've been warned.</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3RLn9JADltrjutV3j9-k4iRSbHIJiuaw1gW0A979mcb0zZzHqHHiL9fU7nF88CWcBRjnccfr6Zo_hOgi-7MiIbpfikhOemp5tYwQnELw6STc-SFzCS8jT0Mlyn5FxhrLLJ0bpAkx79w/s1600/DSC_1188.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3RLn9JADltrjutV3j9-k4iRSbHIJiuaw1gW0A979mcb0zZzHqHHiL9fU7nF88CWcBRjnccfr6Zo_hOgi-7MiIbpfikhOemp5tYwQnELw6STc-SFzCS8jT0Mlyn5FxhrLLJ0bpAkx79w/s400/DSC_1188.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557023237173255938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></a><div>You can see that the crackling turned a perfect golden brown and we crunched it greedily. The pork was juicy and spiked with the garlic pearls, thanks to my Dad's hard work. When paired with my black truffle dauphinoise and some simple green beans, the Christmas feast was memorable.</div><div><br /></div><div>So here I am, staring 2011 in the face and a meatless weekend ahead. It's been worth it. </div><div><br /></div><div>Happy New Year from Hunger Habit. Peace!</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com2tag:blogger.com,1999:blog-5274693460860062535.post-66980075952847647912010-11-28T20:59:00.007-06:002010-11-28T21:34:40.384-06:00Pay the price<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnwJGpcWLIiedmD8gWaKVv-usNqzaDULnCz23WRzjBDLUmnu8pumQQ5cAOKeVRIbItQ3zKeQqnk925ubMtfkOhPYVPwGD2gQa1XGhPUUcwTOJNlqMPryHvfCs53RgiJAFD7vEWb3MNjI/s1600/DSC_1181.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnwJGpcWLIiedmD8gWaKVv-usNqzaDULnCz23WRzjBDLUmnu8pumQQ5cAOKeVRIbItQ3zKeQqnk925ubMtfkOhPYVPwGD2gQa1XGhPUUcwTOJNlqMPryHvfCs53RgiJAFD7vEWb3MNjI/s400/DSC_1181.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5544809421341536402" /></a><div style="text-align: left;">For my English Mother in-law, Lesley's, first Thanksgiving, we rolled out the pumpkin pie carpet. The turkey was roasted to perfection, but not without normal amounts of stress surrounding timing and oven schedules. Ultimately, the low point of the day came when I shook hot pan drippings with flour and exploded the burning liquid all over Lesley - her hair, her shirt, her glasses. It was a poor attempt at de-lumping the gravy and at least three of us in close proximity to the disaster paid the price.</div><div><br /></div><div>After a quick trip to the bathroom for clean-up, the laundry room for stain remover, offers of a stiff drink and many apologies, we were back on track.</div><div><br /></div><div>These little sprouts were proudly displayed on the menu as an attempt to add a British stamp to our Thanksgiving parade. Our normal green vegetable, green beans, were supposedly out of sight. Lesley is a top-notch peeler and quickly offered to peel and halve SIX bags of sprouts. All I did to thank her was nearly send her to the ER.</div><div><br /></div><div>I had pre-tested the sprouts several weeks ago because we can't get enough of them at my house. I even like them thinly sliced, raw, served with some vinaigrette and a little parmesan. For this Thanksgiving dish, I roasted the sprouts rather than boiling them into submission, and they came out caramelized and crunchy. Pancetta was mostly responsible for their deliciousness, but I'll take a little credit. </div><div><br /></div><div>You can enjoy these sprouts tossed with a little pasta for a quick mid-week meal. Add a little glass of red wine and it could even make it to the weekend.</div><div><br /></div><div><b>Roasted Brussel Sprouts with Pancetta, Capers and Parmesan</b></div><div><i>Serves 2</i></div><div><br /></div><div>1/2 lb brussel sprouts</div><div>6 oz pancetta, cubed</div><div>1 clove of garlic, minced</div><div>1 shallot, finely chopped</div><div>one sprig of thyme, leaves removed </div><div>3 tbsp capers</div><div>1/2 cup parmesan cheese, grated</div><div>olive oil</div><div>a little squeeze of lemon juice</div><div>salt and pepper</div><div>handful of chopped parsley</div><div><br /></div><div>Preheat the oven to 400F. Prepare the sprouts by cutting off the bottom of each sprout and peel off any yellowed outer leaves. Halve them and then toss them in a little olive oil, salt and pepper. Pour them onto a baking tray in one layer and roast for about 15-20 minutes until they are starting to brown. Turn regularly. </div><div><br /></div><div>In the meantime, get a pan hot on your stove and add the pancetta. Brown it until it's getting crispy, but not completely done. Add the thyme and shallots and stir until translucent. Add the garlic and stir around for a few seconds until fragrant. Finally add a squeeze of the lemon juice and scrape the pan to get all of the juices off the bottom.</div><div><br /></div><div>Take off the heat and add the capers.</div><div><br /></div><div>Take your sprouts out of the oven, toss them in your pan and put them back on the baking tray. Make sure to get all the yummy juices out of the pan and onto the sprouts. Roast for another 10 minutes until the sprouts are golden and crunchy on the edges. </div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjhQ-tn0C97X80JfNzxhfzDluuToDxFfj6nr0S6UdPmyj4eicQ7YxsLdIFpIYx0VwbPz5dREf6XG-lnRiDZuBD6dgvVgy-NsFlv8_mOm9GE3PaxI-KynjHqVF7P7nBIHrR7IVYXz4fM0/s400/DSC_1178.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5544809417579236834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span><div>Sprinkle with parsley and parmesan and serve as a side dish or toss with pasta for a main dish.</div><div><br /></div><div>Check your seasoning at the end and add a little more lemon juice if needed.</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com2tag:blogger.com,1999:blog-5274693460860062535.post-79370234330878655882010-10-28T20:03:00.006-05:002010-10-28T21:48:52.760-05:00Talk about a rut<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpG0rYpuckGvyZmLJC61gS3XkK1cGqEdwiybjvpqbOcF39cZEN9tfBq7DiXz-YPj3VbmNQpn0cad0Kc0TXghlg4BO11-93MK-hCC6fWqExnDbXUfmOacSbLPb2xN9b4Cxn4F9riXuUB4Y/s1600/DSC_1117.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpG0rYpuckGvyZmLJC61gS3XkK1cGqEdwiybjvpqbOcF39cZEN9tfBq7DiXz-YPj3VbmNQpn0cad0Kc0TXghlg4BO11-93MK-hCC6fWqExnDbXUfmOacSbLPb2xN9b4Cxn4F9riXuUB4Y/s400/DSC_1117.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533283669515355282" /></a></div>It's been too long. Excuses seem sour and uncalled for, but I haven't written for a <i>month. </i>I could blame work. I barely think of anything else. I could blame travel to sexy places like Detroit and Cleveland that don't exactly leave time for fresh cooking or thinking.<div><br /></div><div>I could blame weekends away from home, a preference for flopping on the sofa with a glass of wine and a lazy call to our neighbors, <a href="http://www.terragustocafe.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Terragusto</span></a> for fresh, hot pasta. One minute, I'm making <a href="http://hungerhabit.blogspot.com/2010/09/rock-it.html">gin cocktails</a> with loads of inspiration and the next, I've made the same veggie tacos 5 times in the matter of four weeks. Talk about a rut. </div><div><br /></div><div>The thing is, these veggie tacos are so damn good, so easy and so quickly satisfying, that I go into a robotic state when I find myself at the market. My mind seems to stop functioning past <a href="http://en.wikipedia.org/wiki/Queso_blanco"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">queso</span> fresco</a> and lovely light corn tortillas. I've found my shoulders sagging if my favorite rainbow <span class="blsp-spelling-error" id="SPELLING_ERROR_2">swiss</span> chard is unavailable and I have to settle for spinach. </div><div><br /></div><div>Here's another confession: I've also been trying to eat less or no meat during the week. Carnivores, don't get all upset. I've recently been inspired to try <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Nigella's</span> roasted pork knuckles, so I've not completely fallen off the meat wagon. That said, these <span class="blsp-spelling-error" id="SPELLING_ERROR_4">swiss</span> chard tacos fit the bill and pack so much flavor into a tiny taco, you won't miss the meat.</div><div><br /></div><div><a href="http://www.rickbayless.com/about/meetrick.html">Rick <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Bayless</span></a>, Chicago's hero with a passion for Mexican food, is responsible for my current veggie taco obsession. I have read his book, <i><a href="http://www.amazon.com/Mexican-Everyday-Recipes-Featured-Season/dp/039306154X">Mexican Everyday</a></i>, from cover to cover because let's be honest, I could eat Mexican EVERYDAY.</div><div><br /></div><div>I like to whip up the smoky salsa over the weekend and use it with these tacos and on everything else I eat. It usually lasts us until Thursday. I've made these for my family, my husband (who I'm sure is sick of eating them), and I've promised countless friends and colleagues this recipe over the past month. No more excuses.</div><div><br /></div><div>Get your <span class="blsp-spelling-error" id="SPELLING_ERROR_6">tomatillos</span> on the grill and get ready for a veggie M<span class="blsp-spelling-error" id="SPELLING_ERROR_7">exican</span> feast. You can't call it a rut when they are this yummy.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRJuKOaWSMxxFy9t7vrIa2Os-bZguqbomC_XdvA3CkBE0QkY5Tu-tVC56ARH9JQ-F9NPCUOam_3HztW7kr4R2PRRYoT72vbEvxBsRr7m2XepGi1fmgbl2rRlg_WiPLdKHJErJeknbyR2o/s400/DSC_1138.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533283688104395666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div><b>Swiss Chard Tacos with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Caramelized</span> Onion, Fresh Cheese and Red Chile</b></div><div>Adapted from<i><a href="http://www.amazon.com/Mexican-Everyday-Recipes-Featured-Season/dp/039306154X"> Mexican Everyday</a></i> by Rick <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Bayless</span></div><div>Serves 4</div><div><br /></div><div>12 oz bunch of <span class="blsp-spelling-error" id="SPELLING_ERROR_10">swiss</span> chard (rainbow chard is my favorite) or spinach</div><div>1 1/2 tbsp vegetable oil</div><div>1 large red onion, sliced 1/4 inch thick</div><div>3 garlic cloves, peeled and finely chopped</div><div>1 tsp red pepper flakes</div><div>1/2 cup chicken or vegetable broth</div><div>salt</div><div>12 warm corn tortillas, store bought</div><div>1 cup Mexican <span class="blsp-spelling-error" id="SPELLING_ERROR_11">queso</span> fresco or other fresh cheese like feta or goat cheese</div><div>3/4 cup smoky <span class="blsp-spelling-error" id="SPELLING_ERROR_12">chipotle</span> salsa</div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVcfEyWaORYuFxRDXKIAUqg6PngJzIzfHY326Qlfh04GD5VecFcZSlmpnk-qTeRg9YeRii-ScsZDrl39BYs3jDkwzAVJFW_EtnYABpHaanYJrdRFhNze7aPSLWVS7Nzl0VQFrakmKzek/s400/DSC_1133.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5533294390159382098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></span><div>For the salsa:</div><div>Makes 1 1/4 cups</div><div><br /></div><div>3 garlic cloves, peeled</div><div>4 medium <span class="blsp-spelling-error" id="SPELLING_ERROR_13">tomatillos</span>, husked, rinsed and cut in half</div><div>2 canned <span class="blsp-spelling-error" id="SPELLING_ERROR_14">chipotle</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">chiles</span> en <span class="blsp-spelling-error" id="SPELLING_ERROR_16">adobo</span> (or more if you like it spicy!)</div><div>salt</div><div><br /></div><div>First, make the salsa:</div><div>Set a large nonstick skillet over medium high heat. If you don't have non-stick, lay in a piece of foil. I like to do this on my griddle pan to get some nice charred lines and flavor on the <span class="blsp-spelling-error" id="SPELLING_ERROR_17">tomatillos</span> and garlic.</div><div><br /></div><div>Lay the garlic and <span class="blsp-spelling-error" id="SPELLING_ERROR_18">tomatillos</span> (cut side down) on the hot pan and brown the <span class="blsp-spelling-error" id="SPELLING_ERROR_19">tomatillos</span> (3-4 minutes) and then turn them over and do the same on the other side. The <span class="blsp-spelling-error" id="SPELLING_ERROR_20">tomatillos</span> should be completely soft.</div><div><br /></div><div>Scoop the garlic and <span class="blsp-spelling-error" id="SPELLING_ERROR_21">tomatillos</span> in a blender or food processor and add the <span class="blsp-spelling-error" id="SPELLING_ERROR_22">chipotle</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_23">chiles</span> with 1/4 cup of water. Process to a coarse puree and put it aside to cool. Taste and season with salt- about 1/2 tsp.</div><div><br /></div><div>To make the tacos:</div><div>Cut the chard crosswise into 1/2 inch slices. If using spinach, you can leave whole. In a very large skillet, heat the oil over medium high heat. Add the onion and cook, stirring frequently until golden brown but still crunchy- about 4-5 minutes. Add the garlic and red pepper flakes and stir around for a few seconds until aromatic. Add the broth, 1/2 tsp salt and the greens. Reduce the heat to medium low and cover the pan. Cook until the greens are almost tender. This will take about 5 minutes for <span class="blsp-spelling-error" id="SPELLING_ERROR_24">swiss</span> chard or 2 minutes for spinach. You can try any types of greens in this recipe...just remember: the thicker the stalks, the longer it will take to cook.</div><div><br /></div><div>Uncover the pan and raise the heat to medium high again. Cook, stirring continually, until the mix is nearly dry. Taste and season with a little extra salt if necessary. </div><div><br /></div><div>Warm tortillas ( in the microwave, dribble 3 tbsp over a clean kitchen towel or paper towel and wrap your tortillas in them. Put in a non-plastic bowl with a lid and microwave for about 1-2 minutes. Be careful when removing because of the hot steam.)</div><div><br /></div><div>Serve with warm tortillas, crumbled cheese, salsa and plenty of napkins for messy hands.</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com0tag:blogger.com,1999:blog-5274693460860062535.post-44068890207110256082010-09-25T10:03:00.005-05:002010-09-26T15:17:37.025-05:00Rock it<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIR1H9GCF9KEkm4jzAy5TgFo6xonR2j_16NIT-4dTL-PN-ktCwNBxDl5lDgF6i2E88rJ1oKrWedu-KrHFSAH_eyTeYcTonrPQ3LmO-L-1oIktLM-GMUws5UlcqEwiKAAiEQzsfuyKIkc/s1600/DSC_1112.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPIR1H9GCF9KEkm4jzAy5TgFo6xonR2j_16NIT-4dTL-PN-ktCwNBxDl5lDgF6i2E88rJ1oKrWedu-KrHFSAH_eyTeYcTonrPQ3LmO-L-1oIktLM-GMUws5UlcqEwiKAAiEQzsfuyKIkc/s400/DSC_1112.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5520867215733615810" /></a></div>Last night, we definitely had "the Friday feeling", as my husband likes to call it. You know the feeling. It's been a long week. If we all worked on <a href="http://www.amctv.com/originals/madmen/">Mad Men</a>, we'd still be in the office smoking cigarettes, pouring ourselves a single malt scotch from the corner mini-bar, and getting up to mischief. <div><br /></div><div>Instead, most of us innocently rock through the front door after a hard-worked week and collapse on the sofa. Martin and I had grand plans of making a <a href="http://hungerhabit.blogspot.com/2009/08/mystic-pizza.html">home-made pizza</a>, cracking open a bottle of <a href="http://www.tienda.com/wine/products/wn-93-07.html">2007 El Nido Clio</a> and unwinding. (If you can get your hands on a silky bottle of Clio, don't hesitate.)</div><div><br /></div><div>I knew we had to start the unwinding right, so I quickly produced all of the ingredients for my new favorite cocktail, The Roquette. Before you read any further and start to ask, "salad....in a cocktail??", let me stop you. </div><div><br /></div><div>For those of you who know me, you'll know I'm partial to a little gin from time to time. Straight up <a href="http://en.wikipedia.org/wiki/Tanqueray">Tanqueray</a>, shaken until cold as the north pole with plenty of olives is a favorite tipple of mine. It only takes one. That said, it took me no time at all to be a <a href="http://www.hendricksgin.com/">Hendricks</a> gin convert, and this cocktail has been known to tempt even those who don't like gin. I call these people crazy. Hendricks is infused with cucumber and rose petals and this is a twist on a classic cocktail, the <a href="http://en.wikipedia.org/wiki/Gimlet_(cocktail)">Gimlet</a>.</div><div><br /></div><div>I imagine this to be a cocktail drunk by gentlemen in stripey socks, such as these below.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1TQc3h6KiSJJQbRSh6vhsDMOig8zsyuj-n2yi7Nso_CVcuwaoxev7uWt708IC-UP1qhUsAEN315AAcYj3LX6kqiFXlN4Ca36yJHEdorVI1INd5NbGLofioBzg9Z-TOUiLrz48Yqdwk4/s400/CIMG3438.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5520887137558841138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 224px; " /></span><div>Unfortunately, these are my husband's socks, worn specially for his sister's recent wedding. Englishmen love outrageous socks for some reason, and although you can take the English lad out of England, you can never take away his love of stripey socks. The one thing a move to America will do to an English boy, is give him a new found appreciation for ice.</div><div><br /></div><div>No longer will one cube suffice in his whiskey and ginger cocktail. I witnessed first hand as Martin received a cocktail with one ice cube floating lonely at the top of warm whiskey and ginger ale. He simply grabbed the barman's tub of ice and began filling the glass with a disgusted look upon his face. America has spoiled him.</div><div><br /></div><div>The salad leaf element in "The Roquette" comes from peppery arugula, also known as rocket in England and roquette in France. When combined with lime juice, Hendricks, and a little dark agave nectar for sweetness, this cocktail is the perfect prescription any American, Brit or Frenchman with "that friday feeling."</div><div><br /></div><div><b>The Roquette</b></div><div>From <a href="http://www.latimes.com/theguide/bars-and-clubs/la-roosevelt-bar-pg,0,3638283.photogallery"><i>Matthew Biancaniello at Roosevelt Library Bar</i></a> in Hollywood, CA</div><span class="Apple-style-span" style=" ;font-family:'Lucida Grande', Arial, Verdana, sans-serif;font-size:10px;"><span></span></span><div><i>Makes 1 cocktail</i></div><div><br /></div><div>1 cup of loosely packed baby arugula (or rocket if you're in London or roquette if you're in Paris) plus a little extra for garnish</div><div>4 1/2 tsp <a href="http://en.wikipedia.org/wiki/Agave_nectar">dark agave nectar</a></div><div>4 1/2 tsp fresh lime juice</div><div>1/2 cup Hendricks Gin</div><div>plenty of ice</div><div>a <a href="http://en.wikipedia.org/wiki/Old_fashioned_glass">rocks glass </a>for serving</div><div><br /></div><div>Muddle the arugula, agave nectar and lime juice in a cocktail shaker. Use <a href="http://en.wikipedia.org/wiki/Mortar_and_pestle">a pestle</a> or bash the leaves down with a wooden spoon. Add the gin and ice and shake. Pour over ice in a rocks glass ( a short tumbler) and serve with a few arugula leaves as garnish.</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com2tag:blogger.com,1999:blog-5274693460860062535.post-46016938789011285742010-09-19T10:47:00.011-05:002010-09-19T21:30:33.608-05:00English road trip<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWyA9IMv5bDf531jEenIYV9n7eGxACmEdPvBDR1prr3Cr6B-XoofLWsBNYnM23W6pnwzifXc1Adh6CYzS_rmlB6fNgZTafxr-pM5psm10iQx3DNfGj-61pA5N9hRZwEK2pgarm1FlPOw/s1600/CIMG3340.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 224px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWyA9IMv5bDf531jEenIYV9n7eGxACmEdPvBDR1prr3Cr6B-XoofLWsBNYnM23W6pnwzifXc1Adh6CYzS_rmlB6fNgZTafxr-pM5psm10iQx3DNfGj-61pA5N9hRZwEK2pgarm1FlPOw/s400/CIMG3340.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518812486115240242" /></a></div><div style="text-align: left;">Two weeks ago, we returned from a trip to England where we drove 1000 miles across the length and breadth of the country visiting friends and family. The ultimate reason for our journey was to attend my sister in-law's wedding in Devon, our last and southern most destination.</div><div><br /></div><div>England's weather initially answered our worst fears as we donned coats and scarves and reminded ourselves it was August. Happily, the sun shone on Helen and Anthony's special day. We sipped champagne in the stone courtyard of <a href="http://www.loytonlodge.com/">Loyton Lodge</a>, toasting their love and lack of umbrellas.</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOThQEimfkVAWJ7lC1U1arpiBryufDnE1T1Bgo0bSKeB03QZt4OJmaa3AfDpOuGj6jLgfmaassmzeZvu84TtaEMYaksXwcCoD4D40hPcjl19Nk5fM8TMcW79ZAUctiViurDrZvTjDlTW0/s1600/CIMG3345.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOThQEimfkVAWJ7lC1U1arpiBryufDnE1T1Bgo0bSKeB03QZt4OJmaa3AfDpOuGj6jLgfmaassmzeZvu84TtaEMYaksXwcCoD4D40hPcjl19Nk5fM8TMcW79ZAUctiViurDrZvTjDlTW0/s400/CIMG3345.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518809837317309970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 217px; " /></a><div><br /></div><div>There were several food and drink highlights along the winding English roads, many from our hospitable hosts:</div><div><ul><li>parmesan egg custards served with soldiers at <a href="http://www.threehorseshoesmadingley.co.uk/">The Three Horseshoes</a> in Madingley</li><li>grilled lamb with rosemary and garlic made by Rachel and Toby in Cambridge</li><li>roast chicken made by Liz in <a href="http://en.wikipedia.org/wiki/Harrogate">Harrogate</a></li><li>pint of <a href="http://www.blacksheepbrewery.com/Beers/CaskAles/RiggwelterOverview.aspx">Riggwelter Ale</a> and "behind the scenes tour" with Jo at <a href="http://www.blacksheepbrewery.com/">Black Sheep Brewery</a> </li><li>lasagna and chicken casserole made by Sue at The Old Vicarage in <a href="http://www.visitmasham.com/">Masham</a></li><li>pot roast made by Sara in <a href="http://en.wikipedia.org/wiki/Bishop's_Stortford">Bishop's Stortford</a></li><li><a href="http://en.wikipedia.org/wiki/Sausage_roll">sausage roll</a> from <a href="http://www.greggs.co.uk/">Greggs</a> </li><li><a href="http://en.wikipedia.org/wiki/Ploughman's_lunch">ploughman's lunch</a> at <a href="http://www.thegeorgeinnmere.co.uk/">The George Inn</a> in Mere</li><li>green bean salad with sun dried tomatoes at <a href="http://www.loytonlodge.com/">Loyton Lodge</a></li><li>beetroot and goats cheese-balls served at Helen and Anthony's wedding</li><li>home-made <a href="http://en.wikipedia.org/wiki/Papadum">papadums</a> with chutneys and lamb curry at <a href="http://www.brilliantrestaurant.com/">Brilliant Restaurant</a> in Southall</li></ul><div>I chose to share the recipe for the parmesan egg custards for several reasons. We had it for a starter over lunch with our friends, Toby and Rachel, and we ended up making it again that night with fresh eggs from their neighbor's chickens.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiC92p2qbKhn2jv7hzB0vw0ljbLOlIUFtuxFc10SgsjG6sDrLwVUHmGA5gfN5cXgDUgWBUVJlXCwXKg6bqjC7aYMbvZn7WHxabAEGsfjy9M2GCj1Zh6sTOFq7WPafbii58Fx5X45A4Sw0/s400/CIMG3231.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518809809467491858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 278px; " /></span><div>Twice in one day. That's how good it was. You can see that eggs laid in a nest that morning are a spectacular golden yellow. They tasted so rich and creamy and gave the custard a glorious color.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lmqJOz3rv-og7ysAmQJ5tuGMIiQsjEWdHuigeSoWr3pumwfN1JstNsWhm2lMe0HId0LwYae10pSyQxYmvtfF2IGuGaEixBj_QGRzsfOUtWCadxYsJSNsdqvFCuUi4dtes8A82Rq-6og/s400/CIMG3242.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5518809829305166226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 224px; " /></span><div>I also include it because we gleaned the recipe from the chef, Richard Stokes, who quickly handed it over in scratched writing with no trepidation. I am quite sure that I would have guarded this simple recipe selfishly. When we tasted it, I was sure I sensed some truffle oil, but the chef's recipe did not mention it. Maybe he was more clever than I thought.</div><div><br /></div><div>We tried the recipe without the truffle oil, but it sadly fell flat. We added a little powdered English mustard which gave it a kick, but truffle oil wins hands down. You can serve it with soldiers (sliced toast) or asparagus for an elegant starter. Remember that the custard will require regular tasting towards the end to make sure you have enough seasoning and truffle oil. As always, I like a recipe with a chef's sweet treat, and this one is definitely at the top of my list.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizsmnrE3ku4-JBGTRgepZB87vYvVkhCe5spGbZuqQk7OBVhOTVEewiqTpld6mDNoh5kYNUrpiuXIkQ6597N7rPu8CBGq09Gh-vE7IsCo4UYu2BWAqpQ_7EG1PFPOdHRqNLoctZzTlmvGI/s400/DSC_1105.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5518809800380039138" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 291px; height: 400px; " /></span><div><b><br /></b></div><div><b>Parmesan Egg Custards</b></div></div><div>Adapted from Richard Stokes at <a href="http://www.threehorseshoesmadingley.co.uk/"><i>The Three Horseshoes</i></a></div><div><br /></div><div>1 pint of fresh cream </div><div>100 g parmesan cheese, grated</div><div>4 egg yolks</div><div>truffle oil</div><div>salt and freshly ground pepper to season</div><div>small funnel (if you're serving them in the empty egg shells)</div><div><br /></div><div>In a pan, heat the cream on a medium-low flame until hot but not boiling. Remove it from the heat and let it sit for a minute or two. </div><div><br /></div><div>Meanwhile crack four eggs with a metal spoon so that just the top comes off. You don't have to serve this in the empty egg shells, but I like the effect. If you're going to go for it, just practice on a few eggs before you get started, but they don't have to be perfect. </div><div><br /></div><div>After you've cracked the top off of the eggs, pour the egg into your hand over the sink and let the whites slip through your fingers, leaving just the yolks. Be careful not to crack the yolk in your hands and drop them into a mixing bowl.</div><div><br /></div><div>Reserve your egg shells, and rinse with hot water. Carefully leave them to dry upside down on a paper towel.</div><div><br /></div><div>Mix the yolks together with the parmesan cheese and season lightly with salt and pepper. Using your whisk, pour the cream into the egg mixture, just stirring with your whisk to combine. Add the entire mixture back into the pan over a medium-low heat.</div><div><br /></div><div>At this point, you'll need to continually stir the mix until it starts thickening, becoming like a normal custard and covering the back of a wooden spoon. Add several drops of truffle oil and taste. I added about 8-10 drops of truffle oil, just enough for it to be a back ground taste, but enough so that I knew you'd be able to taste it. Season with salt and pepper to your taste and remove from heat when it's thick and creamy.</div><div><br /></div><div>Use a small funnel to serve in the reserved egg shells. Grate some extra parmesan over the top. Dip sliced toast or blanched asparagus and enjoy!</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com2tag:blogger.com,1999:blog-5274693460860062535.post-72762336865220813822010-08-21T13:30:00.001-05:002010-08-21T14:01:00.701-05:00Not so innocent<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQbqjAQUAYNcBbOS-n5_iPQlm6p7l_WDQQtM9cemmVCU9XrcDd_LrithVTxKKbRfSS8yeWmXaWRoFjWQ2cUvFrBxMsz92ekCMFnqsVAKeZQtnjqd-_8S2pC-5wKawuiH0Ey5__nqBQ0c/s1600/DSC_1220.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 309px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQbqjAQUAYNcBbOS-n5_iPQlm6p7l_WDQQtM9cemmVCU9XrcDd_LrithVTxKKbRfSS8yeWmXaWRoFjWQ2cUvFrBxMsz92ekCMFnqsVAKeZQtnjqd-_8S2pC-5wKawuiH0Ey5__nqBQ0c/s400/DSC_1220.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503229896819329026" /></a></div>After recently buying 3 pounds of blueberries, I spent a few hours at the stove staining every surface and several wooden spoons with home-made blueberry syrup. Inspired by a recent <a href="http://www.foodandwine.com/">Food & Wine</a> article, I was looking for something to top my greek yogurt for a quick but delicious breakfast. <div><br /></div><div>Don't be fooled into thinking that this blueberry syrup is as innocent as it looks. It can easily be transferred from yogurt to pancakes, or as a finger-licking ribs marinade.</div><div><br /></div><div>If you're like me, I'm beginning to feel like autumn isn't quite as far away as I thought it was. While it's still sticky-hot here in Chicago, I'm finding myself requesting a table outdoors even when the air conditioning beckons. I know that in a few short months, I'll be chilled to the bone and dreaming of sipping sweat beaded ice-cold drinks on the patio. This is a great way of capturing summer-sweet blueberries and enjoying them long into the autumn.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">You may recognize the bottle I used from the <a href="http://hungerhabit.blogspot.com/2009/12/seasons-spice.html">spiced vodka</a> I gave away as gifts over the holidays. This too would make a perfect gift and will last for months if stored in the refrigerator and sealed tightly.</span></span><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "></span></span><br /><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WVMmI49aHZwPjlthioexwGHAodnlcIBBzsL054tVmTlO6ysosti0R56LqvZepw5j9G0v34pHxmskIo5TUTYTxTmS_5ZnJgS0f7rbOmjyaM0hunNfL-mBCf9rwx9cHz07eQu5QJtUvhs/s400/DSC_1225.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5507938553908104178" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 266px; height: 400px; " /></span><br /><div><b>Home-made Blueberry Syrup</b></div><div><br /></div><div>5 cups (about 1 1/2 lbs) of fresh blueberries</div><div>2 cups of sugar</div><div>4 cups of water</div><div>6 one inch strips of lemon zest removed with a vegetable peeler</div><div>3 tbsp fresh lemon juice</div><div><br /></div><div>In a pot, combine the blueberries with 1 cup of the water. Mash the berries with a potato masher and simmer for 15 minutes. Remove from the heat and strain the juice through a sieve into a heat-proof measuring cup, pressing hard on the solids. This will take a little muscle work and patience- you want to squeeze as much juice from the berries as possible. Discard the solids.</div><div><br /></div><div>Rinse the pot out and combine the rest of the 3 cups of water, sugar, and lemon zest. Bring to a boil and stir continuously until the sugar dissolves. Boil the syrup over moderate heat until it measures 225F on a candy thermometer, or about 20 minutes. </div><div><br /></div><div>Add the blueberry and lemon juices to the syrup, bring to a boil for 1 minute, then remove from the heat. Let it cool, then discard the lemon zest.</div><div><br /></div><div>Pour into just-cleaned bottles and seal tightly. Store in the refrigerator for up to 6 months.</div></div></div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com2tag:blogger.com,1999:blog-5274693460860062535.post-83143163874989538512010-08-08T13:38:00.009-05:002010-08-09T17:01:17.944-05:00Get low<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58TFPipgHwfV5XYrUu2wkUr6NYjslGMI9rcZExTGnizenN6mpEaeM3jvJlZh8M-XHqtAON7o0GGDW2Qn8xjXFORF7BpOknowqrCr0w0fse9OVHYnvgOz4vfa4kTs90gUsQYZFDQlqneE/s1600/iPhoto.app.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58TFPipgHwfV5XYrUu2wkUr6NYjslGMI9rcZExTGnizenN6mpEaeM3jvJlZh8M-XHqtAON7o0GGDW2Qn8xjXFORF7BpOknowqrCr0w0fse9OVHYnvgOz4vfa4kTs90gUsQYZFDQlqneE/s400/iPhoto.app.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5503112114911951538" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;">Photo taken by Stacia Marselos</span></div><div><span class="Apple-style-span" style="font-size: small;">I've been wanting to make this low country boil for several summers and now I know what I was missing. This particular recipe comes from a family friend, Paul Campbell. As far as I'm aware, he made it whilst visiting our place in Northern Michigan several summers back and it's been talked about with a great deal of longing in family food conversations. In general, a seafood boil is popular in many coastal states in the United States, particularly in Louisiana and South Carolina. Maryland and New England have their own versions of seafood boils, but this low country boil is just that- from the low country.</span></div><div><div><br /></div><div>First things first. Your shellfish of choice is crucial. Get it fresh and don't compromise. We used the freshest shrimp and mussels, we could lay our land-locked hands on, but craw fish would be great if you're lucky enough to be in Louisiana. Secondly, it doesn't hurt to get the sweetest sweet corn. At last! Something we mid-westerners can score quite easily! </div><div><br /></div><div>Lastly, the seasoned broth that your stew cooks in can be tweaked to your tasting (some people add hot sauce, lemon, parsley), but start with a crab boil seasoning packet widely available in US supermarkets. For my friends outside the borders, try this <a href="http://www.gumbopages.com/food/seafood/crab-boil.html">mix</a>, but either way, beware: this is potent stuff! Four of us were hovering over the brew and couldn't stop sneezing. No joke!</div><div><br /></div><div>Before you embark on making a low country boil, remember a few final tips:</div><div><ol><li>This is simple stuff and it's very easy to make, but you need a very large pot- at least 10 gallons. </li><li>I urge you to assign a "Boil Master" who will be in charge of ensuring ingredients are added in the proper sequence and that the water comes to the boil between each addition. Do not make the mistake of giving this job to two people. Arguments can break out. You've been warned.</li></ol>Typically, this dish is poured out over newspaper on a picnic table where a crowd dives in with juices dribbling down chins. If you want to be a bit more civilized, don't forget the amazing broth at the bottom of the pan. It should be ladled generously over everything and mopped up with crusty bread and a crisp green salad.</div><div><br /></div><div><b>Low Country Boil</b></div><div>Adapted from Paul Campbell</div><div>Served 6-8</div><div><br /></div><div>4 stalks of celery, chopped roughly</div><div>2 onions, roughly chopped</div><div>1 crab boil seasoning bag <a href="http://www.gumbopages.com/food/seafood/crab-boil.html">(or make your own)</a></div><div>3 gallons of water</div><div>1 4-5 small red potatoes, scrubbed and cut in half</div><div>6 ears of corn, snapped in half</div><div>2 lb shrimp, peeled, de-veined and tail left on</div><div>1 1/2 lb mussels</div><div>3 lb sausages cut into bite size pieces- we used hot Italian and mild Italian </div><div>3 tbsp kosher salt</div><div>plenty of freshly cracked pepper</div><div><br /></div><div>Quick tip for mussels: ask your fishmonger to keep them on ice for you. When you get them home, dump them in a colander and rinse while you de-beard them- pulling the little grassy/beardy bits from each shell. Discard any mussels that are already open. If they are open slightly, tap them on the counter. If they don't close shut, discard them.</div><div><br /></div><div>Add the water to the pot, add the salt, pepper, crab boil seasoning bag, celery and onion. Bring to the boil and simmer briskly for 10-15 minutes. </div><div><br /></div><div>Add the potatoes and cook for 5 minutes. Add the sausages and cook for a further 10 minutes and then add the corn. Bring it back to a boil and cook for a further 5 minutes. Add your shrimp and mussels and put the lid on. Boil for a further 5 minutes and discard any mussels that have not opened during cooking.</div><div><br /></div><div>Your low country boil is now ready for serving. Pour it over newspaper or ladle it onto a big serving platter. If you're a corn lover like me, you'll want to cook all your corn in the crab boil seasoning from now on!</div></div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com2tag:blogger.com,1999:blog-5274693460860062535.post-55559749723650526232010-07-19T20:25:00.007-05:002010-07-19T21:04:56.790-05:00Keeping my cool<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhI9LSsdSmclRvHA400YbG0-NcxXWXapzgrVH__hnqpLJa5yfYwRhM7msoWH3ea8CLGYRMpjzB-1wucS8oz4A2mLbYHCY3qV6SqMbA8dh8WYkF8dNzuG7ZNtWjDWJISP0_-sE2VOjbo1g/s1600/DSC_1042.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhI9LSsdSmclRvHA400YbG0-NcxXWXapzgrVH__hnqpLJa5yfYwRhM7msoWH3ea8CLGYRMpjzB-1wucS8oz4A2mLbYHCY3qV6SqMbA8dh8WYkF8dNzuG7ZNtWjDWJISP0_-sE2VOjbo1g/s400/DSC_1042.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5495799867749935330" /></a><br />I'm getting ready for a weekend in New York for my birthday, and in the mean time, I'm trying to keep my cool. I'm the kind of gal that doesn't mind sweating if that's what I intended to do. Chicago has turned up the heat and we're having the best summer since we moved back to the US. Our thermometer hit 100 degrees this weekend, just as we finished a meltingly hot round of golf Saturday afternoon. We've made the most of the weather by seeking shade during the day and heading outdoors just as the early evening kicks in. <div><br /></div><div>Lately, evenings in our neighborhood have been filled with people piled on their front porches, a slow stroll with the dog, and a nice cold drink underneath a cloudless sky. The thought of eating when the sun is still glaring is all but impossible, but here are a few of my favorite treats for sweltering summer evenings:</div><div><ul><li>cold, sliced watermelon</li><li>cucumber slices and Ina Garten's <a href="http://www.foodnetwork.com/recipes/ina-garten/herb-dip-recipe/index.html">green herb dip</a></li><li>Stacia's <a href="http://hungerhabit.blogspot.com/2009/06/fiesta-forever.html">citrus salad with honey and mint</a></li><li>home-made <a href="http://hungerhabit.blogspot.com/2009/08/brown-bread-or-dead.html">brown bread ice cream</a></li><li>an ice cold <a href="http://en.wikipedia.org/wiki/Arnold_Palmer_(drink)">arnold palmer</a></li><li>cold chicken: fried or grilled</li><li>cottage cheese and tomatoes, peppered and salted liberally</li><li><a href="http://www.nigella.com/recipe/recipe_detail.aspx?rid=319">mint julep peaches</a></li><li>fresh summer berries topped with greek yogurt, honey and toasted granola</li><li>a <a href="http://www.jamieoliver.com/recipes/other-recipes/rhubarb-bellini">rhubarb bellini</a> with prosecco straight from the freezer </li><li>coming soon in August: super sweet corn from Indiana-</li></ul><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9i5YVKiCKBGCxgj-C-HWk52w6AguBl-IPU-v18CDtdfqEPHQeAE273kHdcdP-JAlKgghyhG7kdK1tjLHzMoGiIseRa4EYvb7te9S7mi4A4i0KR7kiNKfEhmPsUmIaekGtcMJpBZUZ_k/s400/DSC_1056.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5495799879164517266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 376px; " /></span><div>Last, but not least, is a chilled summer soup that is so shockingly pink, you may well think you should be sitting next to Barbie at the dinner table. Chilled summer <a href="http://en.wikipedia.org/wiki/Borscht">borscht</a>, is a cold beet soup. It is an old Lithuanian or Russian recipe, popular in Eastern Europe. If you like beets, this soup is for you. It's a perfect start to a meal, so serve it in small cups to brighten your guests palates and cool them right down.</div></div><div><br /></div><div>You can make this soup with a clear broth, like this one from the <a href="http://www.nytimes.com/2008/08/06/health/nutrition/06recipehealth.htm">NY Times</a> or <a href="http://www.marthastewart.com/recipe/summer-borscht">Martha's</a>, but I prefer it when it has the yogurt incorporated into the soup. Ina Garten's is the best I've ever made. It's a cool and creamy combination of cooked fresh beets, cucumber and dill. I love watching the pink soup develop its color in the fridge. I prefer to let it sit overnight so that it turns a deeper shade. You can peek at it every so often and give it a stir and watch the beets work their magic.</div><div><br /></div><div><b>Summer Borscht</b></div><div>Adapted from <a href="http://www.amazon.com/Barefoot-Contessa-Home-Everyday-Recipes/dp/1400054346"><i>Barefoot Contessa At Home</i></a> by Ina Garten</div><div>Serves 6</div><div><br /></div><div>5 medium fresh beets, tops trimmed</div><div>kosher salt</div><div>2 cups chicken stock, homemade if possible</div><div>16 oz sour cream, plus extra for serving</div><div>1/2 plain yogurt</div><div>1/4 cup sugar</div><div>2 tbsp freshly squeezed lemon juice</div><div>2 tsp champagne vinegar</div><div>1 1/2 tsp freshly ground black pepper</div><div>2 cups medium-diced English cucumber, seeds removed</div><div>1/2 cup chopped green onions</div><div>2 tbsp chopped fresh dill, plus more for serving</div><div><br /></div><div>Place beets in a large pot of boiling, salted water and cook for 30-40 minutes until tender. Remove the beets with a slotted spoon and let cool. Strain the beet liquid through a fine sieve and reserve.</div><div><br /></div><div>In a large bowl, whisk together 1 1/2 cups of beet cooking liquid, chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tbsp salt, and freshly ground pepper. Peel the cooled beets (use gloves unless you want pink fingers) with a knife or rub them off with your hands. </div><div><br /></div><div>Cut the beets into a small to medium dice and add them, the cucumber, scallions and dill to the soup. Cover with plastic wrap and chill overnight (minimum 4 hours).</div><div><br /></div><div>Season to taste and serve cold with a dollop of sour cream, a few chopped scallions and some dill.</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com4tag:blogger.com,1999:blog-5274693460860062535.post-55392287801063855552010-07-11T20:07:00.004-05:002010-07-11T21:43:49.698-05:00Napping before dinner<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzeT26veZBbCVjrHaMA8rPNQ04LRfkcntAu_jNv8K09QD4Oy2bTo27-gG87qOuGsKYXjNp4pvP1PSNeSYxZpqO1x_QFbTeew2JgR7_YY7HiOp5-3LwW3SUnNczZgm4LBy2KpTFP1HLhg/s1600/DSC_1029.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzeT26veZBbCVjrHaMA8rPNQ04LRfkcntAu_jNv8K09QD4Oy2bTo27-gG87qOuGsKYXjNp4pvP1PSNeSYxZpqO1x_QFbTeew2JgR7_YY7HiOp5-3LwW3SUnNczZgm4LBy2KpTFP1HLhg/s400/DSC_1029.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5492844575455019634" /></a><br />I've only just come to the conclusion that the 4th of July is my favorite holiday of the year. Unlike Christmas or Thanksgiving, Independence Day adds the all important ingredient of sunshine to a food-filled holiday. Just as we intended, we spent our long weekend in Michigan with very little on the agenda. I spent some well earned cash at <a href="http://www.lakeandhoward.com/SGS_INC/Welcome.html">Symons General Store's</a> cheese counter as a crate of <a href="http://www.capriolegoatcheese.com/CheesesChild.aspx?CheeseID=35">Piper's Pyramid </a>was being delivered and could not be denied. Highlights included a sunset boat cruise with my Aunts and Uncles on <a href="http://en.wikipedia.org/wiki/Walloon_Lake">Walloon Lake</a>, a very hot bike ride, and a romantic glass of pink bubbly with my hubby that left us both napping on the back deck before dinner. <div><br /></div><div>That said, I had very little energy left for cooking, but knew a Tomato Pie was on the cards. I'm usually depressed by the tasteless tomatoes found in the supermarket, and even though we're not on the height of tomato season when you can easily find yourself with a surplus of red fruits, this is a great way to kick of the summer tomato season. I was able to get some great tomatoes from <a href="http://www.billsfarmmarket.com/">Bill's Farm Market</a> and couldn't wait to get this pie in the oven.</div><div><br /></div><div>This recipe comes from my Mom's friend, Linda Priddy, whose genius recipes have been mentioned previously, and this is definitely one of my favorites to date. Jen, her daughter in-law, sent me this recipe, and I've been anxiously awaiting the summer to give it a try. It's a tomato pie and it's extremely quiche-esque, but I'd prefer to keep the name pie attached to it. It's perfect for breakfast, lunch or dinner, and I ended up making four of them to take to my Aunt and Uncles as a contribution to our over night spent with them. You can <a href="http://simplyrecipes.com/recipes/perfect_pie_crust/">make your own pastr</a>y, or you cheat and use frozen pie shells from the supermarket. Either way, I can guarantee this pie will be part of your summer must-have meals for the months ahead.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwN2ZHfSoeRXPq-xYr2qi1iht8vydQN50FhDwRn3kRTwHpBAZClkpUq_503fO84IewEP3QDxGPlIHKKZv9DmtA8FXOKc9_VqcXIDSEiitt622enTrTsdxASUk7dZrkUEM3RIv0LC1JNR0/s400/DSC_0927.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5492844588295529282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 254px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><b>Tomato Pie</b></div><div>Adapted from Linda Priddy</div><div><br /></div><div>9 inch pie shell: </div><div>(<a href="http://simplyrecipes.com/recipes/perfect_pie_crust/">make your own</a> and pre-bake or pre-bake a frozen shell according to instructions)</div><div>3 large tomatoes, peeled cored and sliced thick (<a href="http://canningusa.com/IfICanYouCan/TechniqueBlanchingandPeeling.htm">blanch quickly in boiling water to peel easily</a>)</div><div>3 tbsp fresh basil, chopped</div><div>2 eggs, beaten</div><div>2 cloves of garlic, minced</div><div>2 tbsp real mayonnaise</div><div>3 tbsp chopped green onions</div><div>1-2 cups shredded sharp cheddar and gruyere cheese</div><div>salt and freshly cracked pepper</div><div><br /></div><div>Preheat the oven to 375F. Fill pie shell with layers of tomatoes and green onions, seasoning the tomatoes well in between the layers. Combine the basil, eggs, garlic and mayonnaise and pour over the layers. Top everything with the cheeses and bake for about 35 minutes until lightly browned.</div><div><br /></div><div>Serve with a herb salad, shaved carrots and topped with a <a href="http://www.foodnetwork.com/recipes/eating-well/honey-mustard-vinaigrette-recipe/index.html">honey-mustard vinaigrette</a>.</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com0tag:blogger.com,1999:blog-5274693460860062535.post-6525378749638784442010-06-29T00:00:00.000-05:002010-06-30T12:47:52.044-05:00Glass of wine and a sunset<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9liCVKqlFZvmGk7DP7Dh62-Yxl5tRIF1hrC-2GWxX2W_OONoLWuOGdsUXiIpSQ4vjlAMutkgdZ1mGRnyUdj-86Tet6W5WGfu9dQvMSdiK6KMags1TbIyJNmoxyixtoYXqBfnXI4Ge1A/s1600/CIMG2250.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV9liCVKqlFZvmGk7DP7Dh62-Yxl5tRIF1hrC-2GWxX2W_OONoLWuOGdsUXiIpSQ4vjlAMutkgdZ1mGRnyUdj-86Tet6W5WGfu9dQvMSdiK6KMags1TbIyJNmoxyixtoYXqBfnXI4Ge1A/s400/CIMG2250.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5488601749674034962" /></a><br />I'm headed to Michigan this weekend for our annual 4th of July escape. Last year, we made a <a href="http://hungerhabit.blogspot.com/2009/07/firstly-i-must-apologize-for-it-being.html">feast for a family reunion</a>, and if something on a larger scale is on your agenda, I suggest you check out some of the recipes from that previous post. This year, our schedule is a lot less hectic, and although we'll be getting together with family while we're up there, I'm keenly interested in making some low-key foods that pair well with a chilled glass of wine and a sunset.<div><br /></div><div>I always visit <a href="http://www.mynorth.com/My-North/April-2008/Favorite-Stop-John-Cross-Fisheries/">John Cross Fisheries</a> on day one of our trip. I pick up some fresh whitefish and a few smoked fillets that they smoke in the tiny shed next to the dock. I can't help myself from buying enough to eat some straight from the bone, and some more to make some home-made smoked-fish spread.</div><div> </div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBpvyTbSCHI7yEC8mOwAkBBzU5AYWCJQ5KdUHrP5C64LR7Cdnj-nTboGvKj_277IeiDrzF5xLGytMCNCJuGMxf4eroZNDJqnwnaf04QtkEU4uLhRfFND2rr0vzo-o2smZlMgi1rgYPko/s400/CIMG2230.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5488615572329184466" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span><div>I should mention that John Cross makes some amazing whitefish spread, but here are two versions to try at home. One is more of a smooth pate, while the other is a chunkier spread that is equally delicious on toast points or bagels the following morning.</div><div><br /></div><div>You can use a variety of smoked fish in these recipes. Smoked mackerel is one of my particular favorites, but I'll never stray from whitefish when I'm up north. Both of these recipes are really simple to pull together and add an extra elegance to a pre-dinner nibble. We've been known to forget about dinner after a few glasses of wine, so don't forget to serve it with a nice dry white or rose.</div><div><br /></div><div><b>Smoked-Fish and Horseradish Pate</b></div><div>Adapted <i><a href="http://www.bbcshop.com/Food/Good-Food-101-Simple-Suppers/invt/9780563488422">101 Simple Suppers</a></i> by the BBC</div><div><br /></div><div>8oz smoked fish fillets, such as whitefish or mackerel, skinned and boned</div><div>3 tbsp freshly grated horseradish (or freshly prepared from a jar)</div><div>4 oz ricotta cheese</div><div>juice of one lemon</div><div>1 tsp fennel seeds, crushed</div><div>2 tbsp melted butter</div><div>fresh bay leaves and pink or green peppercorns to garnish</div><div><a href="http://www.countryliving.com/recipefinder/cornichon-style-pickles-3046">cornichon</a> pickles, pickled onions, and toast- rye or white, to serve</div><div><br /></div><div>In a food processor, combine all of the ingredients until smooth. Taste and add more lemon juice if necessary. </div><div><br /></div><div>Spoon into a bowl and drizzle over the butter. You can refrigerate in order to allow the butter to harden or dig right in.</div><div><br /></div><div>Garnish with bay leaves and peppercorns. Serve with cornichon pickles, pickled onions and toast. </div><div><br /></div><div><b>Smoked-Fish Spread</b> </div><div>Adapted from <i><a href="http://www.gourmet.com/">Gourmet Magazine</a></i></div><div><br /></div><div>1 lb smoked fish such as trout, mackerel or whitefish fillets, skin and bones removed</div><div>1 sticks (1 cup) unsalted butter, softened</div><div>1/3 cup finely chopped shallot</div><div>1/4 cup finely chopped fresh dill</div><div>1 tbsp fresh lemon juice</div><div>1/2 tsp hot sauce</div><div>1/4 tsp freshly cracked black pepper</div><div>1 cup cold water</div><div><br /></div><div>Flake the fish and transfer 2 cups of it to a food processor. Reserve remaining fish. Blend with butter, shallot, dill, lemon juice, hot sauce and pepper until smooth.</div><div><br /></div><div>With the motor running, add water to the trout puree in a slow stream until it's absorbed- about 1 minute. Transfer to a bowl and fold in the rest of the fish. </div><div><br /></div><div>Pack the mixture into a 4 cup glass or ceramic mold or bowl. Cover the surface with wax paper and then tightly with plastic wrap. Chill for about 6 hours to allow the flavors to develop. Bring it back to room temperature to serve.</div><div><br /></div><div>Serve with toast points or whole wheat crackers.</div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com1tag:blogger.com,1999:blog-5274693460860062535.post-65857253547263297122010-06-20T19:13:00.006-05:002010-06-20T20:45:32.320-05:00Mr. Pickles<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzWSD3Vw98PnTbtSUPTqqaz4fM3BDAguhrlkonuXXgGwQasZzLbGcFXDiUF_d_dAB0wJjrzBxhB1HE9_DxVRxqz8fZCTcnqvFkB_ipc9FmXquX_m4zJgXvP-0b7Br3FrzSX7TRidd6O8/s1600/DSC_0933.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Qb97ebIGTwixums9E7TOpdbLy1TA33cFjaIo21ayw2DanwhmVLTtecZFRm9RKFrv3uNQHiRJcV6735SQCQ3tWDciFAIlPV_8Vv09XwM18OHIZvUyhErLERIgX76YhBROZC4nEMGGjmg/s1600/DSC_0920.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Qb97ebIGTwixums9E7TOpdbLy1TA33cFjaIo21ayw2DanwhmVLTtecZFRm9RKFrv3uNQHiRJcV6735SQCQ3tWDciFAIlPV_8Vv09XwM18OHIZvUyhErLERIgX76YhBROZC4nEMGGjmg/s400/DSC_0920.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5485026385523521314" /></a><br />Last weekend, on a visit to Chicago's very own <a href="http://featuresblogs.chicagotribune.com/printers-row/printers-row-lit-fest.html">Lit Fest</a> with my cousin, Lauren, I managed to pick up a first edition of <a href="http://www.amazon.com/Complete-Book-Pickles-Relishes/dp/0451089073"><i>The Complete Book of Pickles & Relishes</i></a>, circa 1965. Leonard Louis Levinson dedicates the book to his mother and "the memory of our spice-scented kitchen at pickling time." <div><br /></div><div>Needless to say, this is an extremely comprehensive book that covers everything from the history of pickling, 324 pages of pickles (or gherkins) relishes, and chutneys from all over the world, advice on how to show your pickles (for blue ribbons of course) and how to preserve a husband. I was particularly interested in the latter and have learned from our dear author that "even the poorest varieties can be made sweet, tender and good by garnishing them with patience, spicing them with smiles and flavoring them with kisses." Good advice to keep in mind!<div><br /></div><div>I must admit that I have a serious soft spot for pickles, relishes and chutneys of all kinds. It may seem old-fashioned, but gifting something in a glass jar has never been cooler. A nice homemade chutney is the perfect gift at the holidays. I simply couldn't live without <a href="http://en.wikipedia.org/wiki/Branston_(food)">Branston</a> pickle in the UK, served on granary bread and sharp, mature cheddar. Pickles themselves, in every variety of vegetable, are a weakness of mine. I prefer not to eat a sandwich without a crunchy and tangy pickle by its side. </div><div><br /></div><div>There is something about the word <i>pickle</i> that conjures up a smile. I have a Christmas ornament in the shape of a pickle and it's my favorite to unwrap every December. Many years ago, I met a dog at a pub in London called Mr. Pickles. He was fabulous. As a small Jack Russell, he had the look of a distinguished gentleman, but his name made me giggle every time I saw him.</div><div><br /></div><div>This recipe is certainly more of a relish or chutney than a pickle, but I think it's a perfect summer accompaniment to any grilled fish, meat or poultry. If you make enough, you'll have enough for several meals, like I did. I made these aromatic pork burgers and the spicy ginger and chili was perfect with them. I've got some local white fish in the refrigerator for tomorrow night and I'll serve them simply grilled with a dollop of the chutney on the side and some steamed asparagus. Whenever I make grilled cheese sandwiches, whether it's a fancy Gruyere and sauerkraut on dark rye or a Kraft singles version, a side of spicy chutney is a must.</div><div><br /></div><div>This is adapted from a more modern cook book, but I would suggest before you start doing any pickling, you buy a book like the one above to ensure you understand how to sterilize jars and ultimately avoid a"pickling failure", as the author puts it. No one would want that. </div><div><br /></div><div><b>Chile Tomato Chutney</b></div><div>Adapted from<a href="http://www.amazon.com/Sunny-Days-Easy-Living-Outdoors/dp/1845979885"> </a><i><a href="http://www.amazon.com/Sunny-Days-Easy-Living-Outdoors/dp/1845979885">Sunny Days & Easy Living</a></i> by Lindy Wildsmith</div><div><i>Makes 2 cups</i></div><div><br /></div><div>2 dried chillies, seeds and all</div><div>2 inch piece of fresh ginger, peeled and roughly chopped</div><div>2 garlic cloves</div><div>2 shallots, peeled and roughly chopped</div><div>1/2 cup white wine vinegar</div><div>3 x 14 oz whole plum tomatoes, drained, de-seeded and chopped- reserve liquic</div><div>1 cup light brown sugar.</div><div><br /></div><div>In a food processor, finely chop the chillies, ginger, garlic and shallots. Add the vinegar, tomatoes, and sugar into a large heavy saucepan and add the ginger mixture to it.</div><div><br /></div><div>Bring it slowly to a boil and then simmer over low heat for about 1 1/2 hours until it's reduced by half. Stir if from time to time and if it should dry out too much, add a little of the reserved tomato liquid. Let it cool a little and then spoon it into a sterilized jar and seal it. I put it straight into the refrigerator and it's gone within a week, but it will keep for much longer if properly sealed.</div><div><br /></div><div>Serve with grilled fish, meat, poultry or these fantastic aromatic pork burgers:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVD2r6RO71i-nm2MdMgplHg8ujQoZANhJMs_n1-ECVvLEwBsowwHoxaCIr-g3wI6v0UG5rMnt-n_Q9KIg8vlv8ObXnQD6V8NiuUAW1zefnm3ZMNYtse3L61Abo0NwOI5EODt4_T9ynKU/s400/DSC_0933.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5485028399509222274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></div><div><b><br /></b></div><div><b>Aromatic Pork Burgers in Pita Bread</b></div><div><b><span class="Apple-style-span" style="font-weight: normal; ">Adapted from<a href="http://www.amazon.com/Sunny-Days-Easy-Living-Outdoors/dp/1845979885"> </a><i><a href="http://www.amazon.com/Sunny-Days-Easy-Living-Outdoors/dp/1845979885">Sunny Days & Easy Living</a></i> by Lindy Wildsmith</span></b></div><div><i>Serves 4-6</i></div><div><br /></div><div>3 slices of white bread</div><div>5 tbsp milk</div><div>1 3/4 lb ground pork</div><div>2 free range eggs</div><div>a handful of fresh parsley, finely chooped</div><div>4 garlic cloves, crushed</div><div>1 tsp ground cinnamon,small pinch of ground cloves</div><div>1 tsp ground turmeric</div><div>large pinch of ground red pepper</div><div>seeds of 4 cardamom pods, crushed</div><div>1 tsp sea salt</div><div>freshly ground black pepper</div><div>olive oil, for brushing</div><div><br /></div><div><i>yogurt dressing:</i></div><div>1 cup plain greek yogurt</div><div>seeds of 4 cardamom pods, crushed</div><div>large pinch of sea salt</div><div><br /></div><div>Serve with chile tomato chutney, grilled pita bread and shredded iceberg lettuce</div><div><br /></div><div>Make the yogurt dressing by combining yogurt, crushed cardamom seeds and salt. Mix well.</div><div><br /></div><div>Soak the bread in the milk for about 10 minutes until soft, then squeeze the bread with your ands until almost dry. In a bowl, combine the bread, ground pork, eggs, parsley, garlic, spices, salt and plenty of pepper. Mix well, but just until combined so it does not make the meat tough. Let the mix stand for 60 minutes. Shape the mix into 12 patties, cover and refrigerate until you're ready to grill. </div><div><br /></div><div>Brush each pattie with a little olive oil and preheat a hot grill or barbecue. Grill for 20 minutes, turning from time to time to avoid burning. Make sure the burgers are cooked through, cutting into them and ensuring that they are not pink inside.</div><div><br /></div><div>When the burgers are finished, top with a spoonful of chutney and serve with grilled pita breads filled with shredded lettuce and yogurt dressing. </div></div>Lisa Khttp://www.blogger.com/profile/16178033405555969359noreply@blogger.com2