tag:blogger.com,1999:blog-50867451786743563292024-03-18T15:49:36.351-05:00 For Love of the Table...pursuing excellence in the kitchen...every dayPaigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.comBlogger610125tag:blogger.com,1999:blog-5086745178674356329.post-20710380838246232162023-09-25T09:48:00.001-05:002023-09-25T09:48:43.961-05:00Late Summer Zucchini & Corn Galette with Tomato & Browned Butter Breadcrumbs<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6xUGPyvoZg84p2oeRIm-j1nAY3mgcdJkYjXUWUM-bcD8GVYuIpOIpAQDp-fhC_NgIT6ld83qPxkuOB5CPPEBZSf2-RJGOkS17N0luakL9u-ow_VcB5vrZV2sRJhJWHSZ1fHc3hxSMFaNzngJvzZ984hvIFmv4gNFHh7MozMMf2ePMQMeM7k7SVqfhT8/s3297/20230912_201523-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3297" data-original-width="2681" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6xUGPyvoZg84p2oeRIm-j1nAY3mgcdJkYjXUWUM-bcD8GVYuIpOIpAQDp-fhC_NgIT6ld83qPxkuOB5CPPEBZSf2-RJGOkS17N0luakL9u-ow_VcB5vrZV2sRJhJWHSZ1fHc3hxSMFaNzngJvzZ984hvIFmv4gNFHh7MozMMf2ePMQMeM7k7SVqfhT8/w520-h640/20230912_201523-1.jpg" width="520" /></a></div><br />In the early days of the pandemic <a href="http://www.forloveofthetable.com/2020/09/pina-colada-cupcakes.html" target="_blank">I started doing curb side pick up dinners</a>. It was a good option for people who wanted to "eat out", but didn’t want to eat <i>in</i> a restaurant filled with people. The dinners were 3 courses and packaged with instructions for any last minute heating/dressing/etc. I enjoyed the change of pace…as well as the additional work…so have continued to do them occasionally—even though there is no longer the same “need” for them.<div><br /></div><div>Just as with my private dinner menus I’m sure it comes as no surprise that my menus for these dinners always highlight seasonal ingredients. I usually start with an idea for one course and then create the remaining two courses around it. For the recent September dinner I started with the idea of <a href="http://www.forloveofthetable.com/2017/09/applesauce-spice-cake-for-my-mothers.html" target="_blank">Applesauce cake</a>. It is still warm where I live so I opted for a room temperature roast pork with green bean and potato “salad” for the entrée. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiZYzOR0jpMX00DY3Iz0QnpeVNdZ0C5woENaM0Z3y8h17C9BiXe0WRAXv6ygILNvlR7sLmt5gZTTTB_QLMK135r4-H9yZG-O8SNQd-mMkwVyvYuUhpghyjCMdSe1CpoyDSvz4W_SSGWFArWXJ5zY7l3TovJeKVhiXI0sOXZhCB_l8bIeDbYh-aRES_JrJw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2337" data-original-width="2337" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiZYzOR0jpMX00DY3Iz0QnpeVNdZ0C5woENaM0Z3y8h17C9BiXe0WRAXv6ygILNvlR7sLmt5gZTTTB_QLMK135r4-H9yZG-O8SNQd-mMkwVyvYuUhpghyjCMdSe1CpoyDSvz4W_SSGWFArWXJ5zY7l3TovJeKVhiXI0sOXZhCB_l8bIeDbYh-aRES_JrJw=w640-h640" width="640" /></a></div><br />This meant I didn’t really want to do a true salad for the first course (it seems repetitive to have a salad in 2 of 3 courses…). Since the dessert was cake, a tart or pizza seemed like a good starter.</div><div><br /></div><div>As I considered my seasonal options, corn and zucchini…and tomato!...came to mind. These things are at the end of their season. I always feel a nostalgic desire to eat lots of the waning fruits of the season—even as I look forward to the new crops coming in. (The “cusp” seasons are always exciting moments in the culinary year.)</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiszT3bA3XpJM-fKhbnrW5TQGB7MRF2fozXC01FPLXArzILmgTUmL2y70DzY3Kv-HxcqIpBRR4T97MOvkWgA5VY9q9-6NqKolUt2DAv8d8TUOFxRFCZI30jymTfe1Hzhk59WIwCKxxLjmMwdhurHXx084WHOHEUiNgMGqhVC5z638eJBzA3J3Rk2X8DbeU" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3494" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiszT3bA3XpJM-fKhbnrW5TQGB7MRF2fozXC01FPLXArzILmgTUmL2y70DzY3Kv-HxcqIpBRR4T97MOvkWgA5VY9q9-6NqKolUt2DAv8d8TUOFxRFCZI30jymTfe1Hzhk59WIwCKxxLjmMwdhurHXx084WHOHEUiNgMGqhVC5z638eJBzA3J3Rk2X8DbeU=w555-h640" width="555" /></a></div></div><div><br />I found a <a href="https://bluejeanchef.com/recipes/zucchini-and-corn-tart/" target="_blank">couple of interesting savory</a> <a href="https://www.marthastewart.com/1541432/corn-tomato-and-zucchini-galette" target="_blank">tarts on line</a> that included these ingredients. And what I ended up making is a bit of a blending of these two…plus <a href="http://www.forloveofthetable.com/2016/07/savory-summer-galette-with-ricotta-vine.html" target="_blank">my own style of savory galette (with a creamy ricotta base)</a>…and a <a href="http://www.forloveofthetable.com/2011/07/summer-squash-gratin-with-salsa-verde.html" target="_blank">favorite summer squash gratin</a>. I was struck by the observation from the creator of one of the tarts I found that <a href="https://bluejeanchef.com/recipes/zucchini-and-corn-tart/" target="_blank">her tart was “something in between” a quiche and a gratin</a>. I didn’t want to make a quiche, but the “gratin” part appealed to me and that favorite summer squash gratin came to mind as I was drifting off to sleep one night, noodling on how I was going to build my tart.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJgFQNrBILuYkzyMCFOjAWVLkPooqhtUkHDrSxFlTn7IeA7EV7WMyJExMej-BCGhTBM8mX2D1xfqOBxkeRwfG-OVZQ5nmYofiNZtvbiI1vhdSAYY9PQLB57ohhSIryXr-OTyBa-Tkn7cDOUgw3fjL1yG77VNPx_R213_vcbpOHIDFFuUIMeLUkvR7LJYI" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1671" data-original-width="1425" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJgFQNrBILuYkzyMCFOjAWVLkPooqhtUkHDrSxFlTn7IeA7EV7WMyJExMej-BCGhTBM8mX2D1xfqOBxkeRwfG-OVZQ5nmYofiNZtvbiI1vhdSAYY9PQLB57ohhSIryXr-OTyBa-Tkn7cDOUgw3fjL1yG77VNPx_R213_vcbpOHIDFFuUIMeLUkvR7LJYI=w547-h640" width="547" /></a></div></div><div><br /></div><div>There are a lot of component parts to this galette. If you just want to make dinner, it will seem a bit fiddly. But it is actually pretty easy to put together once you have the components (all of which can be made ahead except for the salted squash)—making it perfect for entertaining. If you have your own favorite tomato sauce on hand, you can use it as long as it is very thick (cook it down a bit until it no longer weeps and it mounds on a spoon). You will need about 3/4 cup. The one I use here is <a href="http://www.forloveofthetable.com/2012/09/spaghetti-with-quick-summer-tomato-sauce.html" target="_blank">my favorite summer tomato sauce</a>—nothing more than vibrant, vine ripened tomatoes (skin, seeds and pulp) cooked down with a generous amount of garlic, pepper flakes and olive oil. You could likely omit the ricotta—the thick tomato sauce providing enough of a barrier to keep the crust from becoming soggy—but I like the richness that it adds. (If you were to omit the ricotta, I would probably increase the Gruyère a bit.) The tomato sauce, on the other hand, should not be skipped. Its tartness adds essential balance and interest to the other mild flavors.</div><div><br /></div><div>The tart made a great first course for my curbside dinner—a wonderful addition to the end-of-summer theme. I enjoyed the leftovers for lunch…and then a light dinner…along with a nice green salad. I’m only sorry that the season for these vegetables is rapidly coming to a close and it will probably be next year before I make this vibrant tart again. Maybe you will find a way to squeeze it in this year.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhhtCtAttjUfsIfnRO5G2h8JBrmGmAV3F4RcIo976nyAO_dLm0yJFROIwfkDiJZZdGRfbXOlXwXbQojNFoaQnIsPJpL4cFWA1EUguwLMPktlV5uPpGA8mSJlJrYEO25-7ejyncteD0wzMc_kmPpvnN94DTzOZIQ8zmaZDlLJlCFpoZ6QXNQa9ilMMJgco4" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3399" data-original-width="2875" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhhtCtAttjUfsIfnRO5G2h8JBrmGmAV3F4RcIo976nyAO_dLm0yJFROIwfkDiJZZdGRfbXOlXwXbQojNFoaQnIsPJpL4cFWA1EUguwLMPktlV5uPpGA8mSJlJrYEO25-7ejyncteD0wzMc_kmPpvnN94DTzOZIQ8zmaZDlLJlCFpoZ6QXNQa9ilMMJgco4=w541-h640" width="541" /></a></div><br /><br /></div><div style="text-align: center;"><b>Late Summer Zucchini & Corn Galette with Tomato & Browned Butter Breadcrumbs</b></div><div><br /></div><div><b><i>Pâte Brisée </i></b>(<a href="http://www.forloveofthetable.com/2011/10/tender-flakya-tutorial-on-short-crust.html" target="_blank">tutorial</a>):</div><div>175 g. all purpose flour (about 1 1/3 c.)</div><div>1/2 t. salt</div><div>132 g. cold butter (about 9 T.)</div><div>50 to 66 g. water (about 3 1/2 to 4 1/2 T)</div><div><br /></div><div>Combine the flour and the salt in a medium-sized bowl. Rub/cut the butter into the flour until the mixture has the appearance of cornmeal and peas. Drizzle 3 1/2 T. ice water over the flour/butter mixture. Using your hands, fluff the mixture until it begins to clump (if you grab a handful and squeeze it will adhere), adding more water if necessary. Turn the dough out onto a counter and form into a mound. Using the heel of your hand, gradually push all of the dough away from you in short forward strokes, flattening out the lumps. Continue until all of the dough is flat. Using a bench scraper, scrape the dough off the counter, forming it into a single clump as you do. Form the finished dough into a thick disk. Chill for at least 30 minutes (overnight is even better, if you have time).</div><div><br /></div><div>To roll out the dough, let it warm up for a moment or two at room temperature. Line a baking sheet (preferably rimless) with parchment paper; set aside. Roll out the dough on a lightly floured surface into a circle that is about 1/8-inch thick and is 14 inches across. Brush off the excess flour. Trim any ragged or uneven edges if you like. Transfer the dough to the prepared sheet. Cover loosely with plastic wrap and chill for at least 30 minutes.</div><div><br /></div><div><b><i>Ricotta Base</i></b>:</div><div>150g whole milk ricotta (drained before weighing if very wet)</div><div>2 t. olive oil</div><div>2 t. flour</div><div>Salt & pepper</div><div><br /></div><div>In a small bowl, combine the ricotta with the olive oil and flour. Season to taste with salt & pepper. Chill until ready to use (can be made a day or two ahead).</div><div><br /></div><div><b><i>Summer Tomato Sauce</i></b>:</div><div>2 1/2 T. olive oil</div><div>2 cloves garlic, minced</div><div>Pinch hot pepper flakes</div><div>340g. vine ripened tomatoes (preferably red or yellow), cored and cut into a rough dice</div><div><br /></div><div>Place the oil, along with the garlic and pepper flakes in a wide sauté pan and place the pan over moderately high to high heat. When the garlic begins to sizzle enthusiastically and is just on the verge of taking on a bit of color, add the tomatoes (along with all of the juices) to the pan. The tomatoes should immediately begin to simmer rapidly. Allow the tomatoes to cook, shaking the pan back and forth occasionally, stirring at regular intervals and regulating the heat in order to maintain a brisk simmer, until the tomatoes have broken down and the sauce is thickened and emulsified (a path should remain when you draw a spoon across the pan and the sauce should mound on a spoon). You should have a scant 3/4 cup. Taste for seasoning and remove from the heat. Sauce may be made ahead.</div><div><br /></div><div><i><b>Browned Butter Breadcrumbs</b></i>:</div><div>3/4 c./41g. fresh breadcrumbs</div><div>1 1/2 T. butter</div><div><br /></div><div>Place the bread crumbs in a bowl. In a small sauté pan cook the butter over medium heat for a few minutes, whisking occasionally, until it begins to brown and smells nutty. Pour the browned butter over the breadcrumbs, scraping in all of the browned bits. When cool enough to handle, toss to combine. Set aside.</div><div><br /></div><div><b><i>Vegetable and Cheese Filling</i></b>:</div><div>400g (about 2 large) zucchini, sliced 1/8-inch thick (use a mandolin)</div><div>1/ 2 t. kosher salt</div><div>41 g. (1/2 c.) finely grated Pecorino</div><div>100 g. (a scant cup) grated (medium fine) Gruyère</div><div>1 T. minced fresh thyme</div><div>2 T. minced parsley</div><div>2 T. olive oil</div><div>1 1/2 c./225g fresh corn kernels (cut from 1 large or 2 small ears)</div><div><br /></div><div>Cut the squash into 1/8-inch thick rounds (use a mandolin slicer). Toss the squash slices with 1/2 t. kosher salt and place in a colander set over a plate. Let stand 10 minutes. Spread two layers of paper towels on your work surface and transfer the squash to the towels, shaking off as much of the liquid as possible as you do. Blot with another layer or two of paper towels. (The squash does not need to be spread in perfect single layers—you just want to have it spread out so that you can blot away the majority of the liquid).</div><div><br /></div><div>Combine the pecorino with the buttered breadcrumbs and set aside.</div><div><br /></div><div>Build the tart: Spread the ricotta mixture in a circle in the center of the chilled pâte brisée, leaving a 2-inch border of dough. Dollop and spread the cooled tomato sauce over the ricotta. Scatter half of the Gruyère over the tomato sauce.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhsSRP-CIpVbq8EOZYl1D7nb96s7Vox5Olc8luDOYB5P0WamEtPwuh3iJxqVRaEhmV_J0XpKY6ko8Lz3gogNb_WegVnOTnUgoPGX0PdNNWqncHlMhgON9atDc-39AAdWIk54dAKzymXT_pCo67bBTLDeMHqIuPK-wEoyAZ-21clvasP5OHsiYPqiMkBnx4" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3544" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhsSRP-CIpVbq8EOZYl1D7nb96s7Vox5Olc8luDOYB5P0WamEtPwuh3iJxqVRaEhmV_J0XpKY6ko8Lz3gogNb_WegVnOTnUgoPGX0PdNNWqncHlMhgON9atDc-39AAdWIk54dAKzymXT_pCo67bBTLDeMHqIuPK-wEoyAZ-21clvasP5OHsiYPqiMkBnx4=w342-h400" width="342" /></a></div><br />In a large bowl, combine the squash, half of the pecorino/breadcrumb mixture, the remaining Gruyère, the herbs, olive oil and corn. Taste and correct the seasoning. Arrange this mixture on top of the ricotta/tomato/ Gruyère base on the pastry crust. Use your hands to do this, simply grabbing a handful of the mixture at a time and arranging the mixture in and even layer (your hands work best—rather than just dumping it out—because you can make sure you get a nice mix of corn and zucchini with each handful). Spread the remaining pecorino/breadcrumb mixture over all.</div><div><br /></div><div>Pull up the edges of the crust and gently flip them over the filling to form a rustic edge. Pleat the dough as necessary, pressing lightly into place.</div><div><br /></div><div>Bake the tart in a 400° oven on the lowest rack (or in the middle with the sheet pan sitting directly on a preheated baking stone). Bake until the filling is bubbling in one or two spots, the breadcrumbs are golden, and the crust is crisp and golden brown—about 30 to 40 minutes. Slide the tart onto a rack and let rest for 15 minutes (or cool until just tepid) before serving. The tart is also delicious made a day ahead. Slice while cold to get beautiful, clean slices and reheat for 15 minutes in a 350° to 375° oven. Tart serves 6 to 8.</div><div><br /> <a href="https://docs.google.com/document/d/12q3aMWVKxKnecDIz4Kx049iXYTxPFi7SNGJ8AcsoKVU/edit?usp=sharing" target="_blank">Printable Version</a></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh3iVI5UNRC0EXrX3-uUVVqwT64zKbuRl_N1UHjcraHpVQ9gqri5rwGJwN5GAI78XXOV0rsjWP1lmsSDqru-Dnwza4o_EvK4rN47y8VWzDU2pYN3ppd_WCDNcPaP7clqurJCiTCk5-IhwiRGmCKXkvuBDc84K_Hs8FfJyV2P70Lg5mfQmRIbt8opjK8AJM" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3744" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh3iVI5UNRC0EXrX3-uUVVqwT64zKbuRl_N1UHjcraHpVQ9gqri5rwGJwN5GAI78XXOV0rsjWP1lmsSDqru-Dnwza4o_EvK4rN47y8VWzDU2pYN3ppd_WCDNcPaP7clqurJCiTCk5-IhwiRGmCKXkvuBDc84K_Hs8FfJyV2P70Lg5mfQmRIbt8opjK8AJM=w517-h640" width="517" /></a></div><br /><br /> </div>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-87418086281394701952023-02-18T16:04:00.004-06:002023-02-18T19:48:27.034-06:00Coconut Coffeecake with Chocolate-Coconut-Pecan Streusel<div style="margin-left: 0in; text-align: left; text-indent: 0in;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgjcWtSeADcTSk4ZYV9oascEQGEusgqoj7Xbg35HK5ynqABHKE1QO4xlRycuTIFU8D1eybO6eBqLn1NgWdBDWnS0d8e8LwmuT1v0IAJA0MeP9L_480_ui1MvSjfsKUMzp16OZlF-45oX2sYomKy4PHPHz9fAbHOehikUJaRQ7LAWKwi4f9-gXwmLp-S" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3523" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgjcWtSeADcTSk4ZYV9oascEQGEusgqoj7Xbg35HK5ynqABHKE1QO4xlRycuTIFU8D1eybO6eBqLn1NgWdBDWnS0d8e8LwmuT1v0IAJA0MeP9L_480_ui1MvSjfsKUMzp16OZlF-45oX2sYomKy4PHPHz9fAbHOehikUJaRQ7LAWKwi4f9-gXwmLp-S=w549-h640" width="549" /></a></div><br /><span style="font-family: inherit;"><span style="background: white; color: black;">In my <a href="http://www.forloveofthetable.com/2022/12/a-sweet-spicy-snack-mix-for-new-years.html" target="_blank">first blog post after my long hiatus</a> I mentioned that much of my personal cooking these days is centered
around using things up: ingredients/partial containers left from cooking
classes…private events…etc.<span style="mso-spacerun: yes;"> </span>But as I
pointed out then, anyone who lives and cooks in a small household is familiar
with the need to learn to cook with the odds and ends left from previous meals.<br /></span><span style="background: white; color: black;"><o:p> <br /></o:p></span><span style="background: white; color: black;">As I reassemble my career
in our post-pandemic world, I have begun to focus on my <a href="http://www.simple-food.com/classes.html" target="_blank">online cooking classes</a>
more and more.<span style="mso-spacerun: yes;"> </span>I have been teaching
cooking classes for over twenty years, but early in the pandemic it became
obvious to me that the kinds of things that had worked well for in-person
classes were not the same things that would work well for an online
session.<span style="mso-spacerun: yes;"> </span>So I’ve been adjusting a
bit.<span style="mso-spacerun: yes;"> <br /> </span></span><span style="background: white; color: black;"><o:p> <br /></o:p></span><span style="background: white; color: black;">It has occurred to me
that the online format is perfect for giving people a peek into the actual
workings of a small household kitchen.<span style="mso-spacerun: yes;"> </span>I
can make the things I actually cook for myself…in the portion sizes I cook them
in…basically showing my cooking reality in order to encourage other people who
are living the small household life that it is totally possible to cook and eat
well when there is “just” one…or two…of you.<span style="mso-spacerun: yes;">
</span>As it turns out, those of us living this life are not a small group.<span style="mso-spacerun: yes;"> </span>I read the other day that <a href="https://www.statista.com/statistics/242189/disitribution-of-households-in-the-us-by-household-size/" target="_blank">as of 2021, 28% of
American households were comprised of single adults.<span style="mso-spacerun: yes;"> </span>35% are made up of two adults.</a><span style="mso-spacerun: yes;"> </span>It is clear that small households are the
majority of us.<span style="mso-spacerun: yes;"> </span>We should be eating well
at home!<br /></span><span style="background: white; color: black;"><o:p> <br /></o:p></span><span style="background: white; color: black;">So you might be wondering
what all of this has to do with coffeecake.<span style="mso-spacerun: yes;">
</span>Well…besides the fact that I regularly make big coffeecakes and cut them
into portions for the freezer (and because it’s just me, they are mine…all mine…),
this particular coconut streusel coffeecake came about because I had some
ingredients leftover from a curbside dinner.<span style="mso-spacerun: yes;"> </span></span></span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit;"><span style="background: white; color: black;"><span style="mso-spacerun: yes;"><br /></span></span></span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit;"><span style="background: white; color: black;"><span style="mso-spacerun: yes;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYLwMoLUG4ooRPQ71kwnY0U5VN6OUiDDsF-xDShRoOAYqxoQ6qHNYTWLRXY7lfKEZV93THbq2qhWFQAZ7ez38aYWq6SyyXE4xS15ANczY5aoux0Qq_WXBrPMxP8ulY0gVOnWRDYuo3OGnQI2XYHeihhNMtjzUpNJUpfH-gCLml1hCj8lD07MiqV9of" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2810" data-original-width="3024" height="372" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYLwMoLUG4ooRPQ71kwnY0U5VN6OUiDDsF-xDShRoOAYqxoQ6qHNYTWLRXY7lfKEZV93THbq2qhWFQAZ7ez38aYWq6SyyXE4xS15ANczY5aoux0Qq_WXBrPMxP8ulY0gVOnWRDYuo3OGnQI2XYHeihhNMtjzUpNJUpfH-gCLml1hCj8lD07MiqV9of=w400-h372" width="400" /></a></div><br /></span></span></span><span style="background-color: white; font-family: inherit; text-indent: 0in;">I had made a Coconut Bavarian Parfait and had an open can of coconut
milk, a partial bag of shredded coconut, and extra egg whites.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Not to mention the big container of
granola-like (i.e. eminently snack-able) graham cracker-coconut crumb crust
that was left in my pantry.</span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="background-color: white; font-family: inherit; text-indent: 0in;"><br /></span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="background-color: white; font-family: inherit; text-indent: 0in;">So I created a coffeecake
that used all of these ingredients.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">At
the time I thought it was a one-off…a never-to-be-duplicated treat…because I
was unlikely to ever make the crumb crust again just to fill a coffeecake.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">But of course the cake doesn’t need a crumb
crust middle.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">And as I have been getting
ready for my first “cooking for a small household” class, I remembered this
coffeecake because one of the recipes in the class includes a can of coconut
milk. </span><span style="font-family: inherit; text-indent: 0in;"> </span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;"><br /></span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi1KoyGyrSIbDxU1FE_MHFuULEUArnruWFghFz_OJpqB5vVZpo-drBpLN0dWUjBWPEYDcfDYSt72ktXRLZ-ReWSLeFfJllyfd7gxk9vRyKjHKVzFUqfip4PPuLElX8ESuc8JIiHqnBS8PU5wksMcx1Vr6KOpNrWRw0fgsB1DkFF3He5Vw2EXQDD1CGS" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEi1KoyGyrSIbDxU1FE_MHFuULEUArnruWFghFz_OJpqB5vVZpo-drBpLN0dWUjBWPEYDcfDYSt72ktXRLZ-ReWSLeFfJllyfd7gxk9vRyKjHKVzFUqfip4PPuLElX8ESuc8JIiHqnBS8PU5wksMcx1Vr6KOpNrWRw0fgsB1DkFF3He5Vw2EXQDD1CGS=w640-h480" width="640" /></a></div></span><span style="background-color: white; font-family: inherit; text-indent: 0in;"><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="background-color: white; font-family: inherit; text-indent: 0in;"><br /></span></div>The recipe in question is
a delicious purée of spicy roasted cauliflower and chickpeas.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">You can make a big batch and use up the whole
can (and freeze or share the extra portions of soup).</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Or—like me—you can make a small batch….in
which case, you’ll have some coconut milk leftover.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">You could roll that can of coconut milk into
another dinner later in the week (these <a href="https://www.foodandwine.com/recipes/ginger-braised-pork-meatballs-coconut-broth" target="_blank">pork meatballs</a> are fantastic)…or you
can make a cake.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">I know.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Tough decision.</span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="background-color: white; font-family: inherit; text-indent: 0in;"><br /></span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="background-color: white; font-family: inherit; text-indent: 0in;">You’ll notice when you
look at the cake recipe that it uses all egg whites.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">I almost always have a container of egg
whites in my refrigerator. </span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">I frequently make
things that use just egg yolks and I save the whites.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">They keep well in an airtight container for
several weeks (just mark the date so you won’t keep them for six months…).</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">But if you don’t have egg whites, just use
two large eggs instead.</span><span style="font-family: inherit; text-indent: 0in;"> </span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;"><br /></span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiocCoUvJezwsN1d-Bfb-0V8wu9bNveQiry4SFXAk4jryx9GaWfDS2kTZoj_ysSIIykcV9WnCJ5JPnGs6XiACJEs17N8wXSK1kE2VIn17V9ipo1C-si4tJZ1QOUmTQQzj-d2sVnH92ZJWwFB1F9tNSMfy7V1hTlJP2PBQ8rRTBIzqtYeA8FzI74msSG" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2766" data-original-width="3688" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiocCoUvJezwsN1d-Bfb-0V8wu9bNveQiry4SFXAk4jryx9GaWfDS2kTZoj_ysSIIykcV9WnCJ5JPnGs6XiACJEs17N8wXSK1kE2VIn17V9ipo1C-si4tJZ1QOUmTQQzj-d2sVnH92ZJWwFB1F9tNSMfy7V1hTlJP2PBQ8rRTBIzqtYeA8FzI74msSG=w640-h480" width="640" /></a></div></span><span style="background-color: white; font-family: inherit; text-indent: 0in;"><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="background-color: white; font-family: inherit; text-indent: 0in;"><br /></span></div>I have not included the
graham cracker-coconut crumb crust filling in the recipe I’m posting.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">But if you would like to add it, the recipe
can be found on the post for my </span><a href="http://www.forloveofthetable.com/2013/03/coconut-bavarian-cream-tart-or-pie.html" style="font-family: inherit; text-indent: 0in;" target="_blank">Coconut Bavarian Cream Tart</a><span style="background-color: white; font-family: inherit; text-indent: 0in;">.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Just make the crust…toasting the clumps
spread out on a baking sheet instead pressed into a pie or tart pan.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Break the clumps up a bit when they are
cool.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">To add this to the cake, spread
half of the batter in the pan, scatter 2/3 to 3/4 cup (or however much you like)
of the toasted crumb crust over the batter, dollop the rest of the batter over
the crumbs and smooth out.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Top with the
streusel and bake.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Increase the baking
powder to a tablespoon if you add a layer of crumbs—the cake batter will need a
little extra oomph because of the weight of the crumbs.</span><span style="font-family: inherit; text-indent: 0in;"> </span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit;"><span style="background: white; color: black;"><o:p> <br /></o:p></span><span style="background: white; color: black;">If you make this
coffeecake, you’ll have a little over half a can of coconut milk left.<span style="mso-spacerun: yes;"> </span>There are lots of great things you can do
with that half can. <span style="mso-spacerun: yes;"> </span>But if you happen to
see this post before February 28, I hope you’ll consider
joining me for my <a href="http://www.simple-food.com/classes.html" target="_blank">“Cooking for a small Household: a Head of Cauliflower and a Can of Chickpeas”</a> class.<span style="mso-spacerun: yes;"> </span>I’ll be making that
delicious soup…as well as a couple of other nice dishes using cauliflower and
chickpeas.<br /></span><span style="background: white; color: black;"><o:p> </o:p></span></span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit;"><span style="background: white; color: black;"><o:p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjV7ENBjKvhiR_4OD2I4RiYN7rxMCQDIjB7jybLEkK76YbDKoW2yWko-oahaoQgHpEiKFl0FuU1kw9CKSAaIGHH0QCSVrrefoSQ6sXx9pjude-fZVlT63hZ-2WFGBSO79WeOkKBAT7w_J7DDI_YigLADIOxBNwX4q3Hdu8nP6qpLhWcOmDyniGnKJg4" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2853" data-original-width="3805" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjV7ENBjKvhiR_4OD2I4RiYN7rxMCQDIjB7jybLEkK76YbDKoW2yWko-oahaoQgHpEiKFl0FuU1kw9CKSAaIGHH0QCSVrrefoSQ6sXx9pjude-fZVlT63hZ-2WFGBSO79WeOkKBAT7w_J7DDI_YigLADIOxBNwX4q3Hdu8nP6qpLhWcOmDyniGnKJg4=w640-h480" width="640" /></a></div><br /></o:p></span><span style="background: white; color: black;"><o:p> <br /><div style="text-align: center;"><b style="background-color: transparent; text-indent: 0in;">Coconut Coffeecake with
Chocolate-Coconut-Pecan Streusel</b></div></o:p></span><span style="color: black;"><o:p> <br /></o:p></span><span style="color: black;">80 g. (scant 3/4 c.) pecans, lightly toasted and
coarsely broken<br /></span><span style="color: black;">115 g/4 oz. (2/3 c.) semi-sweet chocolate chips<br /></span><span style="color: black;">50 g (1/2 c.) sweetened shredded coconut<br /></span><span style="color: black;">25 g. (2 T.) sugar<br /></span><span style="color: black;">25 g. (2 T.) melted butter<br /></span><span style="color: black;"><o:p> <br /></o:p></span><span style="color: black;">1 3/4 c. all-purpose flour (200 g.)<br /></span><span style="color: black;">1/2 t. salt<br /></span><span style="color: black;">2 1/2 t. baking powder<br /></span><span style="color: black;">10 T. plus 2 t. (150 g.) unsalted butter, at
room temperature<br /></span><span style="color: black;">1 c. sugar (200 g.)<br /></span><span style="color: black;">100 g. egg whites (see notes)<br /> </span><span style="color: black;">1 1/2 t. vanilla<br /></span><span style="color: black;">2/3 c. coconut milk (160 g.)<br /></span><span style="color: black;">75 g. (3/4 c.) sweetened shredded coconut<br /></span><span style="color: black;"><o:p> <br /></o:p></span><span style="color: black;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLZ98dP8sCsjzXaZ5bfoyNy3d1y9yV6Amt0at2p9Y2PIrICyhP-JWlUSLAQWgBgjuepsKve320wypAtDP1xWkTXK5ye_qoYfGxNnJl8bMynt6fW7j09ai9om-C2tovx-LljplubZvtYzrYhsHwslMdMGwC4JOERvT_aw15PYyZag4m59rJe8vgqbLZ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLZ98dP8sCsjzXaZ5bfoyNy3d1y9yV6Amt0at2p9Y2PIrICyhP-JWlUSLAQWgBgjuepsKve320wypAtDP1xWkTXK5ye_qoYfGxNnJl8bMynt6fW7j09ai9om-C2tovx-LljplubZvtYzrYhsHwslMdMGwC4JOERvT_aw15PYyZag4m59rJe8vgqbLZ=w400-h300" width="400" /></a></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: black;"><br /></span></span></div>Butter a 9x9-inch baking pan.<span style="mso-spacerun: yes;"> </span>Line the bottom with parchment.<span style="mso-spacerun: yes;"> </span>Butter the parchment.<span style="mso-spacerun: yes;"> </span>Flour the pan.<span style="mso-spacerun: yes;"> </span>Tap out the excess and set aside.<span style="mso-spacerun: yes;"> </span>Preheat the oven to 350°.<br /></span><span style="color: black;"><o:p> <br /></o:p></span><span style="color: black;">To make the streusel, place the pecans,
chocolate chips, coconut and sugar in a bowl and stir until everything is
evenly distributed.<span style="mso-spacerun: yes;"> </span>Drizzle the melted
butter over all and fold with a rubber spatula until the butter is well
distributed.<span style="mso-spacerun: yes;"> </span>Set aside.<br /></span><span style="color: black;"><o:p> <br /></o:p></span><span style="color: black;">Combine the flour, salt, and baking powder in a
small bowl and set aside. Beat the butter and sugar until smooth. Increase
the speed and cream until fluffy. Beat in the egg whites in two or three
additions.<span style="mso-spacerun: yes;"> </span>Beat in the vanilla.
Fold in the flour mixture in three additions, alternating with the coconut milk,
beginning and ending with the flour mixture.<span style="mso-spacerun: yes;">
</span>Add the coconut with the final addition of the dry ingredients. <br /></span><span style="color: black;"><o:p> </o:p></span></span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: black;"><o:p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjmOdYot6Crd-V6g4cyTDzB0B7oCgnNMeBRX4Q0KF9rNdyK57xzTwE6rxQbmQ50MFWFMO513X7k63VXdJZBVJYlvBiCzpKhku8xFyGjWVvksiYpa-Boa_XqncwrLo6dTcKA6Kq_lxib6RXVSdRbuK2itJUueZT1OHYcA-wiufNPYqRktvOnDArjOMx_" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2856" data-original-width="3809" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjmOdYot6Crd-V6g4cyTDzB0B7oCgnNMeBRX4Q0KF9rNdyK57xzTwE6rxQbmQ50MFWFMO513X7k63VXdJZBVJYlvBiCzpKhku8xFyGjWVvksiYpa-Boa_XqncwrLo6dTcKA6Kq_lxib6RXVSdRbuK2itJUueZT1OHYcA-wiufNPYqRktvOnDArjOMx_=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></o:p></span><span style="color: black;">Spread the batter in the prepared pan.<span style="mso-spacerun: yes;"> </span>Scatter the streusel evenly over all. </span></span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiv-an5T2TGtozbv2JUrurUfDo30LfCdB__DgcT8CxYTYLLKZrwnT8ZgXW3_2j7OpxNI27Zy8PBJiivKRu-LtL6brXTPkC4bSJlBU0jCmxBZCYeO_KQpHoOOcdHBi_rFpAnB_kCBIJSMCxb9Jmb8wgeYnrU-_D4ILhdEPnDBa2VR8oMUYpa_o2fZetL" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2901" data-original-width="3868" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEiv-an5T2TGtozbv2JUrurUfDo30LfCdB__DgcT8CxYTYLLKZrwnT8ZgXW3_2j7OpxNI27Zy8PBJiivKRu-LtL6brXTPkC4bSJlBU0jCmxBZCYeO_KQpHoOOcdHBi_rFpAnB_kCBIJSMCxb9Jmb8wgeYnrU-_D4ILhdEPnDBa2VR8oMUYpa_o2fZetL=w400-h300" width="400" /></a></div></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: black;"><br /></span></span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;">Bake in a 350° oven until golden and a toothpick inserted in the center comes
out clean—40 to 45 minutes. Serve warm. Serves 9 to 12.</span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: black;"><o:p> <br /></o:p></span><span style="color: black;">Note:<span style="mso-spacerun: yes;"> </span>If
you don’t have any egg whites on hand, you may replace the 100 grams of egg
whites with 2 large eggs.</span></span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="color: black;"><span style="font-family: inherit;"><br /></span></span></div><div style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: black;"><a href="https://docs.google.com/document/d/1jV0AkqIzu5gjHn1qOK7OXch5lUCZLj5z6lywmtlhwUk/edit?usp=sharing" target="_blank">Printable Version</a><br /></span><span style="background: white; color: black;"><o:p> </o:p></span></span></div>
Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com4tag:blogger.com,1999:blog-5086745178674356329.post-51874700626030241902023-01-25T16:22:00.000-06:002023-01-25T16:22:43.343-06:00Creamy Gingered Carrot Soup<div style="text-align: left;"><span style="font-family: inherit;"><span style="background: white;">As is my habit during the early days
of the new year, I have been making and enjoying lots of soup. It really is the perfect food for
January. Not only is it soothing and
warm on a dark, cold…and more often than not, wet…day—it is just the thing
after the dietary excesses of the holidays.<br /> </span><span style="background: white;"><o:p> </o:p></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background: white;"><o:p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhOBn49Ige4gJ2QBzJ6L1__bUFvZXaX3U_QkwHs3JZqJDz7hlQIYNo3KYv2y9szDUvZ22mxi0sPheUAjm3vzgyTjvHL-RPJfZwJfI0nMb1nlnb4Z7qXxjljZ0SdyU3O7F7WWm7alTlF4m5m4F75SmWkt2GuRVqgAqYuhT1PhjazwVXLlfYQDJ7Xc3RK" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3738" data-original-width="2941" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhOBn49Ige4gJ2QBzJ6L1__bUFvZXaX3U_QkwHs3JZqJDz7hlQIYNo3KYv2y9szDUvZ22mxi0sPheUAjm3vzgyTjvHL-RPJfZwJfI0nMb1nlnb4Z7qXxjljZ0SdyU3O7F7WWm7alTlF4m5m4F75SmWkt2GuRVqgAqYuhT1PhjazwVXLlfYQDJ7Xc3RK=w504-h640" width="504" /></a></div><br /></div></o:p></span><span style="background: white;">Not surprisingly, this is also the
time of year when I have traditionally taught soup classes.<span style="mso-spacerun: yes;"> </span>Most of the recipes that were part of my
class rotation have already appeared on my blog.<span style="mso-spacerun: yes;"> </span>The carrot and ginger soup I’m posting today
was always a class favorite.<span style="mso-spacerun: yes;"> </span>I’m not
sure why I never posted the recipe here.<span style="mso-spacerun: yes;">
</span>It might be because the presence of fresh ginger…and lime…and
cilantro…put it just outside the reaches of my normal home pantry.<span style="mso-spacerun: yes;"> </span>But I have had fresh ginger on hand quite a
bit in recent weeks for various things I’ve been working on…and since I always
have carrots (and I’ve been in the mood for soup)…the other day I thought of
this soup.<span style="mso-spacerun: yes;"> </span>I was so glad I did.<span style="mso-spacerun: yes;"> </span>The warm color—and tummy soothing ginger—make
it a great post holiday/mid-winter soup.<br /></span><span style="background: white;"><o:p> <br /></o:p></span><span style="background: white;">I’m sure that in previous posts for
pur</span>é<span style="background: white;">ed
soups I have had a lot to say about the process.<span style="mso-spacerun: yes;"> </span>But since it’s been a while since I wrote one
of those posts, I’ll just repeat a few essentials here:<br /> <o:p></o:p></span><span style="background: white;"><o:p> <br /></o:p></span><span style="background: white;">First…make sure you aren’t
shortcutting the initial cooking of the onions and carrots in the fat.<span style="mso-spacerun: yes;"> </span>This process allows the flavors of these
vegetables to infuse the fats and give a deeper flavor to the final soup.<span style="mso-spacerun: yes;"> </span>And along those lines, make sure your
vegetables are fully cooked before you pur</span>é<span style="background: white;">e the soup, or you’ll have a coarse pur</span>é<span style="background: white;">e.<span style="mso-spacerun: yes;"> </span>(The cooked
vegetables should be tender to the tip of a knife—and you should be able to
mash them against a plate with a fork or spoon).</span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background: white;"><br /></span><span style="background: white;">Also, when adding liquid to a soup
that is to be pur</span>é<span style="background: white;">ed, always hold back some—adding just what is necessary to cover the
vegetables well and cook them through.<span style="mso-spacerun: yes;">
</span>If too much liquid is added at this early stage, the final soup might be
way too thin (and I say this as someone who prefers thinner soups).<span style="mso-spacerun: yes;"> </span>You can always (and likely will) add more
liquid while you are pur</span>é<span style="background: white;">eing the
soup.<span style="mso-spacerun: yes;"> </span>I like the final consistency of my
pur</span>é<span style="background: white;">ed soups to be like thick cream—it
shouldn’t mound in the bowl or on the spoon (and should be “sippable”).<br /><o:p></o:p></span><span style="background: white;"><o:p> <br /></o:p></span><span style="background: white;">If you are using a traditional
blender, don’t fill it too full with the hot soup (2/3 full is about right).<span style="mso-spacerun: yes;"> </span>The pressure build up when you turn on the
blender will push the cap up and off and if the blender is too full you’ll have a mess—and possibly a
burn.<span style="mso-spacerun: yes;"> <br /> </span></span><span style="background: white;"><o:p> <br /></o:p></span><span style="background: white;">Finally, I always pass my pur</span>é<span style="background: white;">ed soups through a
fine meshed sieve.<span style="mso-spacerun: yes;"> </span>I think it gives the
most suave and velvety texture.<span style="mso-spacerun: yes;"> </span>But I
understand that some find this step to be a bit persnickety…and it also adds to
the washing up.<span style="mso-spacerun: yes;"> </span>Be assured that the soup
will taste just as good without straining out the lingering fibrous bits.<span style="mso-spacerun: yes;"> </span>Whether you are straining the soup or not
though, take the time to run the blender until the soup is super smooth
(you’ll be glad you did!).<span style="mso-spacerun: yes;"> </span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background: white;"><o:p></o:p></span><span style="background: white;"><o:p> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjIvjDn-ut8FfoBA7LbDlJ_FcKU_Xn07U9avycd0CTsG64SKy31bhFb1Gf_O4_0wft7FkxZ45rv-95tr8_e6V9EvEK6p73QHb5_YZ_YVfQmJL6OodXe2fnJ323RcUCkUlUcTMK5d1YRVnCZ-yVOWGqEm0xHdrtNzS_PuwP25Uxecc6UWSEVEQj_8QKf" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjIvjDn-ut8FfoBA7LbDlJ_FcKU_Xn07U9avycd0CTsG64SKy31bhFb1Gf_O4_0wft7FkxZ45rv-95tr8_e6V9EvEK6p73QHb5_YZ_YVfQmJL6OodXe2fnJ323RcUCkUlUcTMK5d1YRVnCZ-yVOWGqEm0xHdrtNzS_PuwP25Uxecc6UWSEVEQj_8QKf=w640-h480" width="640" /></a></div><br /></o:p></span><span style="background: white;">If you make this soup, be aware that
its flavors are an interplay of strong and subtle…and that they change a bit
over time.<span style="mso-spacerun: yes;"> </span>On the day it is made, the
ginger flavor is strong…and the soup has a warm spiciness.<span style="mso-spacerun: yes;"> </span>The next day, the ginger flavor will be much
more subtle.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>If you like a stronger ginger flavor, simply
add a grating of fresh ginger when you are reheating the soup on subsequent
days.<span style="mso-spacerun: yes;"> </span>If you want to eat it the day you
make it…and you don’t like the strong flavor of the ginger, just add the ginger
with the stock—its flavor will soften under the longer cooking time.<span style="mso-spacerun: yes;"> </span>As far as the lime goes, it is added to
balance not only the sweetness of the carrots, but also the honey.<span style="mso-spacerun: yes;"> </span>It should not really be seen as the
addition of lime flavor (although it will add a little)—but rather as a way to
lift and brighten the flavors of the whole soup.<span style="mso-spacerun: yes;"> </span>If you want a stronger lime flavor, add a
grating of zest to the final soup (or as a garnish).<span style="mso-spacerun: yes;"> <br /> </span></span><span style="background: white;"><o:p> <br /></o:p></span><span style="background: white;">As I type this post today, I have a
lovely view of snow covered trees.<span style="mso-spacerun: yes;"> </span>For
the most part, people in my area are staying in after last night’s snowfall if they
can.<span style="mso-spacerun: yes;"> </span>It is just the right kind of day
for this soup.<span style="mso-spacerun: yes;"> </span>And even if you don’t
typically keep fresh ginger in your home pantry, you can still make a carrot
soup (without a run to the store) because this soup also happens to be a great
template for a basic carrot soup.<span style="mso-spacerun: yes;"> </span>Simply
omit the honey, lime & ginger and you will have a delicious soup, the
makings of which will already be in most home pantries.<span style="mso-spacerun: yes;"> </span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background: white;"><span style="mso-spacerun: yes;"><br /></span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background: white;"><span style="mso-spacerun: yes;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhsmJBiXyWapK-WyBdTARKf-V0k-UkLlOtpf6zaqm_erv16OXrP9dHik4QekjUHcjN847u8ZG5KuN_xZaN7Ejgzm1lRpt3h9HN2BrQB78IzV5GDvg8DOy7FGmLpp3A2_97fvX2Rj-RjqLepBB_WgTBUk7WOQMtddp-O8lkD5-IbVPRuIssWn4yEEBd_" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="2966" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhsmJBiXyWapK-WyBdTARKf-V0k-UkLlOtpf6zaqm_erv16OXrP9dHik4QekjUHcjN847u8ZG5KuN_xZaN7Ejgzm1lRpt3h9HN2BrQB78IzV5GDvg8DOy7FGmLpp3A2_97fvX2Rj-RjqLepBB_WgTBUk7WOQMtddp-O8lkD5-IbVPRuIssWn4yEEBd_=w627-h640" width="627" /></a></div><br /><br /> </span></span><span style="background: white;"><o:p> <br /><div style="text-align: center;"><b style="background-color: transparent; font-family: inherit;">Gingered Carrot Soup</b></div></o:p></span><span style="font-weight: normal;"><o:p> <br /></o:p></span><span style="font-weight: normal;">2 T. olive oil<br />
</span><span style="font-weight: normal;">1 large onion
(8 to 9 oz.), thinly sliced<br /></span><span style="font-weight: normal;">1 T. unsalted butter<br /></span><span style="font-weight: normal;">1 lb. carrots,
peeled and thinly sliced<br /></span><span style="font-weight: normal;">1 T. rice
(Basmati, Jasmine, Arborio, etc.)<br /></span><span style="font-weight: normal;">1/2 <span style="mso-spacerun: yes;"> </span>t. ground coriander<br /></span><span style="font-weight: normal;">1 t. paprika<br /></span><span style="font-weight: normal;">1 t. cumin<br /></span><span style="font-weight: normal;">1 T. honey<br /></span><span style="font-weight: normal;">3 to 4 c. chicken
or vegetable stock<br /></span><span style="font-weight: normal;">2 T. (18 g.)
minced fresh ginger (or more to taste)<br /></span><span style="font-weight: normal;">1/4 c. heavy
cream<br /></span><span style="font-weight: normal;">1 T. freshly
squeezed lime juice (or to taste)<br /></span><span style="font-weight: normal;">Salt &
Pepper</span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-weight: normal;">Possible
garnishes (alone, or in a combination that pleases you): Fresh Cilantro
chiffonade, thinly sliced green onion tops, chopped peanuts, toasted pepitas, lime
zest, olive oil, crispy fried shallots<br /></span><span style="font-weight: normal;"><o:p> </o:p></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-weight: normal;"><o:p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjp4bE5Limtq_ut3ymEp1wLQH7hS0BTcj3zZ3c4DNx3sneez4TpBBdRtVJ9h7vJHLoxFpvLn1hI0dLyrVa0LofLaj6tmgjhdt20xFcKkZsyW7kzJEPcVYbVZ4exwE3dUoK4umbVPzhfpw2cOFOJT3xsQwpAp-z6rZEIeaE602SfI6PtPwlpoA3LXddo" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjp4bE5Limtq_ut3ymEp1wLQH7hS0BTcj3zZ3c4DNx3sneez4TpBBdRtVJ9h7vJHLoxFpvLn1hI0dLyrVa0LofLaj6tmgjhdt20xFcKkZsyW7kzJEPcVYbVZ4exwE3dUoK4umbVPzhfpw2cOFOJT3xsQwpAp-z6rZEIeaE602SfI6PtPwlpoA3LXddo=w400-h300" width="400" /></a></div><br /></o:p></span><span style="font-weight: normal;">In a medium
stockpot or large saucepan, heat the olive oil over medium heat.<span style="mso-spacerun: yes;"> </span>Add the onion along with a generous pinch of
salt and sweat, covered, until the onions are soft and translucent—about 10 to
15 minutes.<span style="mso-spacerun: yes;"> </span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-weight: normal;"><span style="mso-spacerun: yes;"><br /></span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEilYfF3aleI7nWlmU5CaVAoVSY91AbF0r6rTlLdfh3BczRr2NaHJa7MoD4xP0wd8W5yLuLYIIa1ecOx-fHIl96bmOZS1aFYxQuLlxvRwWRbs3TxxjavZ_ngzzV0MzONn-NBE6eJJOVN5Q9rw70Qj25ZzrdVQIa4OzBGrk3lE3PvAKTBblU_NgRmXKYR" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEilYfF3aleI7nWlmU5CaVAoVSY91AbF0r6rTlLdfh3BczRr2NaHJa7MoD4xP0wd8W5yLuLYIIa1ecOx-fHIl96bmOZS1aFYxQuLlxvRwWRbs3TxxjavZ_ngzzV0MzONn-NBE6eJJOVN5Q9rw70Qj25ZzrdVQIa4OzBGrk3lE3PvAKTBblU_NgRmXKYR=w400-h300" width="400" /></a></div><br /></span></span><span style="font-family: inherit;">Add the butter and
melt.</span><span style="font-family: inherit;"> </span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-weight: normal;"><span style="mso-spacerun: yes;"><br /></span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-weight: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiEFxCfDR45KUwA-yHyy3mVX2n-qvGo_-NVTLj7VyP53etPbG_FiiAXFgiQbJ95l3Lp86msVGU6qsGo-HBjRYewGiT9C0l6uqpUkBi-GI77bnmiwEWvXxOGGO92hwEfXvnXlj_XffH8nWNDdjsQV6MsK68amYH9CevwtgNdwzTAXTs0l4nxg-S5ATU2" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEiEFxCfDR45KUwA-yHyy3mVX2n-qvGo_-NVTLj7VyP53etPbG_FiiAXFgiQbJ95l3Lp86msVGU6qsGo-HBjRYewGiT9C0l6uqpUkBi-GI77bnmiwEWvXxOGGO92hwEfXvnXlj_XffH8nWNDdjsQV6MsK68amYH9CevwtgNdwzTAXTs0l4nxg-S5ATU2=w400-h300" width="400" /></a></div><br /></span></span><span style="font-family: inherit;">Add the carrots another good pinch
of salt and cook for 5 to 10 minutes—until carrots are beginning to
soften.</span><span style="font-family: inherit;"> </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgpJRH9lFT1gPgILr8PpiIXVjlY9-uC3ZwypLilfy8IZHBJVJXNZgTF3I0_KRVqkeaJ8jYcqYsCzjsHFUiuFxI5oWfQ77bvtdW7tVpW-tf8OIuey9EscwBN3-NUdHxHkBV7Xg6UOqy-xuryAhaQe-zETTuxIeTr9Gnb7NbMjnceMAbxlr4IETKrmNf0" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgpJRH9lFT1gPgILr8PpiIXVjlY9-uC3ZwypLilfy8IZHBJVJXNZgTF3I0_KRVqkeaJ8jYcqYsCzjsHFUiuFxI5oWfQ77bvtdW7tVpW-tf8OIuey9EscwBN3-NUdHxHkBV7Xg6UOqy-xuryAhaQe-zETTuxIeTr9Gnb7NbMjnceMAbxlr4IETKrmNf0=w400-h300" width="400" /></a></div><br />Add the spices and the rice and
cook another 2 to 3 minutes to toast the spices and rice.</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;">Add the honey, stirring and cooking until the
vegetables are coated and everything is sizzling nicely.</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;">Add 3 cups of stock (or whatever you need to
cover all the vegetables so that they are moving freely—reserve the remaining
stock to add as needed when pureeing the soup). </span><span style="font-family: inherit;">Bring the soup to a simmer, cover and cook until the carrots are very
soft—about 20 to 25 minutes, adding the ginger during the last 5 minutes of
cooking.</span><span style="font-family: inherit;"> </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEicG76x7MArbSFPE6NlENe3RMphntO5ZWpAsW2_Qa9nzapR__FYic3NJIkVKTHoliNqNivHo_uqIKeuaeYuC2FtVkaumi7NE7Y8vkZ6qAq8KHZHF9OvtwuHonmJfoSFWm8g3R6atUZZh4FetRj8wEgLVpH5lp3PfkCdDISAvD8ED1LWk3wi7z_wdItX" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEicG76x7MArbSFPE6NlENe3RMphntO5ZWpAsW2_Qa9nzapR__FYic3NJIkVKTHoliNqNivHo_uqIKeuaeYuC2FtVkaumi7NE7Y8vkZ6qAq8KHZHF9OvtwuHonmJfoSFWm8g3R6atUZZh4FetRj8wEgLVpH5lp3PfkCdDISAvD8ED1LWk3wi7z_wdItX=w400-h300" width="400" /></a></div><br /></span><span style="font-family: inherit;">Purée the soup (using a
traditional blender or an immersion blender), adding more stock as is necessary
to produce a smooth, thin purée.</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;">Pass through
a fine meshed strainer if you like to achieve an even more suave and velvety
texture.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-weight: normal;"><o:p> <br /></o:p></span><span style="font-weight: normal;">Return the
soup to the pot and add the cream. Heat
through. Remove from the heat and add
the lime juice to taste. You may also
add more freshly grated ginger if you like.
Correct the seasoning and serve immediately, garnished as you please. Makes a scant 6 cups.</span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-weight: normal;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="font-weight: normal;"><a href="https://docs.google.com/document/d/1s7YqKZYE_K7cZpvmyTafGhK3pMa0niZHsg356KBRwmE/edit?usp=sharing" target="_blank">Printable Recipe</a></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg3mFnHtDXhDzwVi2iohGtFiB5yCzPyY6cqSE_wK21peh_oS-ieBdsMbeORoSxeJYU-8InUdzdMCFUVcgb3PMoEJZUZONvZuxBIOXsW9978tDymJqiO6K7PHhH_9Boru4pyRiw7aQzGX_OK_fs3wK5rK9IjbZP6kXAu8e3UfMZGdMhq_VaL23TQo3M0" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2636" data-original-width="3515" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEg3mFnHtDXhDzwVi2iohGtFiB5yCzPyY6cqSE_wK21peh_oS-ieBdsMbeORoSxeJYU-8InUdzdMCFUVcgb3PMoEJZUZONvZuxBIOXsW9978tDymJqiO6K7PHhH_9Boru4pyRiw7aQzGX_OK_fs3wK5rK9IjbZP6kXAu8e3UfMZGdMhq_VaL23TQo3M0=w640-h480" width="640" /></a></div><br /><br /></span></div>
Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-75192532105453818622023-01-15T12:02:00.001-06:002023-01-15T12:02:24.590-06:00Cinnamon Bun Scones<p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAywuzkSoaOVLVp_N3njAaFRhFFn3jBJHC8yy7kuXyQBIbnFr6-qJLpaW7AqHtoz6XgMqHuDelcSnk3xv8p-dJNxac19PUnrycQYxacW8v0Pb75ihF69OwA25Bb5iM9ZTSa_545PVVN_avhIGGqFqVj65Mbgywx_pzKiN8C7Zqu_lZYP_Y2TTAWqb/s3367/20220113_094054%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3367" data-original-width="3012" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAywuzkSoaOVLVp_N3njAaFRhFFn3jBJHC8yy7kuXyQBIbnFr6-qJLpaW7AqHtoz6XgMqHuDelcSnk3xv8p-dJNxac19PUnrycQYxacW8v0Pb75ihF69OwA25Bb5iM9ZTSa_545PVVN_avhIGGqFqVj65Mbgywx_pzKiN8C7Zqu_lZYP_Y2TTAWqb/w573-h640/20220113_094054%20(2).jpg" width="573" /></a></span></div><span style="background-color: white; font-family: inherit; text-indent: 0in;"><br />It
might surprise people who are familiar with my breakfast preferences to learn
that I did not grow up eating cake for breakfast. Or even sweet cereal. </span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">My mother was into health food long before it
was cool.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">The only breakfast cereals in
our house were things like Shredded Wheat and Grape Nuts…or hot grain-based
cereals (oatmeal, Cream of Wheat, etc.).</span><span style="background-color: white; font-family: inherit; text-indent: 0in;">
</span><span style="background-color: white; font-family: inherit; text-indent: 0in;">My favorite breakfast as a child was buttered toast with a soft cooked
egg (my mother was ahead of the curve on eggs too: she refused to believe they
were bad for you.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Time has of course validated
her belief.).</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Given all of this, I
assume that I inherited my sweet tooth from my father…who, much to my mother’s
consternation, preferred sweet things for breakfast (if he even ate breakfast).</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">When he had cereal (hot or cold), he doused it
liberally with sugar.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Most of the time
he skipped breakfast altogether—choosing to down a glass of “Carnation Instant
Breakfast” instead. </span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> <br /></span><span style="background-color: white; font-family: inherit; text-indent: 0in;"><br />But
occasionally (to make all of us happy), on a Sunday or a holiday morning, my
mother would make pancakes or waffles (often with a stealth addition of wheat
germ) …or maybe a coffeecake…or cinnamon rolls.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;">
</span><span style="background-color: white; font-family: inherit; text-indent: 0in;">I don’t have a memory of her making regular yeasted cinnamon rolls.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Rather she made buttermilk biscuit dough and
formed that into cinnamon rolls.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">They
were really good.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4iyHusrFK1bW-o21j9bbcg4Sb2Z9Vx_tB2geG5TMjAz1JnfkbbeM8wJsHlKHBiwPMpe6RHrxgf83rg1DsTslpZUtMbFtSOogRXo_t9qRa-812wNETgH1vsEvkvB-YLz-pF6jHY0EyvRmqjvCxL6ZN3dRziBTb3lOcS00fBXmRiRR_KiI7evoZXPD/s3113/20211106_092948%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3113" data-original-width="2335" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4iyHusrFK1bW-o21j9bbcg4Sb2Z9Vx_tB2geG5TMjAz1JnfkbbeM8wJsHlKHBiwPMpe6RHrxgf83rg1DsTslpZUtMbFtSOogRXo_t9qRa-812wNETgH1vsEvkvB-YLz-pF6jHY0EyvRmqjvCxL6ZN3dRziBTb3lOcS00fBXmRiRR_KiI7evoZXPD/w480-h640/20211106_092948%20(2).jpg" width="480" /></a></div><p></p><p><span style="background-color: white; font-family: inherit; text-indent: 0in;">In
my restaurant days I occasionally made a version of her biscuit cinnamon rolls
for morning staff meal.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Instead of buttermilk
biscuit dough, I used the cream biscuit dough we used at the restaurant.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">If my mother’s rolls were very good, the
cream biscuit version was outstanding.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">But
that was a long time ago…and as the years passed, those biscuit cinnamon rolls
fell off of my radar entirely.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> <br /></span><span style="background-color: white; font-family: inherit; text-indent: 0in;"><br />Then,
about a year into the pandemic, as I was trying to come up with things I could
sell to my clients that I prepared in my kitchen…and they finished in their kitchen…I
remembered those biscuit cinnamon rolls.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;">
</span><span style="background-color: white; font-family: inherit; text-indent: 0in;">I had already sold regular <a href="http://www.forloveofthetable.com/2017/12/sunday-morning-breakfastcinnamon-rolls.html" target="_blank">cinnamon rolls</a> (as well as my <a href="http://www.forloveofthetable.com/2010/05/cream-scones-happy-mothers-day.html" target="_blank">scones</a>…and a
<a href="http://www.forloveofthetable.com/2018/12/cranberry-cheese-filled-yeasted-coffee.html" target="_blank">sweet Danish-style braid</a>). </span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">It occurred
to me that the finishing process for a biscuit style cinnamon roll would be
easier for my clients to manage than the traditional yeasted style. </span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">(They would just need to pull them out of the
freezer and bake…as opposed to having to thaw and prove before baking.) </span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">I decided to make them with my cream scone
dough and dubbed them “Cinnamon Bun Scones.” </span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">They turned out to be very popular (several
people said they liked them better than regular cinnamon rolls).</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> <br /><br /></span><span style="background-color: white; font-family: inherit; text-indent: 0in;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWE9UPDOvABvLT4zaupcJaQ3BKNJe1WdEcm4ik1kc5Sw51PuBLV2O14hrI5aSDkMLcHiu1bF6VUSFAMTRHFqClEYUgRm5TXqkpmtAQDq0FeGPYkg2eOikrpC9SOhnAbmCPuQSlzhwELBt0zaeqfJhOsNVTin6CX9AvyayUbV7GkJ9gbrvFfOz47YxZ/s3313/20211106_091007%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3313" data-original-width="2913" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWE9UPDOvABvLT4zaupcJaQ3BKNJe1WdEcm4ik1kc5Sw51PuBLV2O14hrI5aSDkMLcHiu1bF6VUSFAMTRHFqClEYUgRm5TXqkpmtAQDq0FeGPYkg2eOikrpC9SOhnAbmCPuQSlzhwELBt0zaeqfJhOsNVTin6CX9AvyayUbV7GkJ9gbrvFfOz47YxZ/w562-h640/20211106_091007%20(2).jpg" width="562" /></a></div><br />In a serendipitous turn of events,
the cinnamon bun scones happen to bake best when they are baked from
frozen. <span style="background-color: white; font-family: inherit; text-indent: 0in;">You can of course make them,
form them and bake them straight away, but they will not be as neat looking
since the outer edge has a tendency to split or crack when the formed buns
haven’t had some time to relax (in the fridge or freezer).</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> <br /></span><span style="background-color: white; font-family: inherit; text-indent: 0in;"><br />If
you have made my <a href="http://www.forloveofthetable.com/2010/05/cream-scones-happy-mothers-day.html" target="_blank">cream scones</a>, you already know how easy the dough is to make. When
you roll out the dough for the cinnamon buns, instead of pressing the dough
into a thick disc as for scones, you will roll it out into a thin square.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">So, to begin, instead of forming the dough
into a round, form it into a thick flat square.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;">
</span><span style="background-color: white; font-family: inherit; text-indent: 0in;">This will help you keep the sheet of dough in a square shape during the
rolling process.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">It is not difficult; if
you have ever struggled with yeasted cinnamon roll dough, I think you will find
this dough very easy to work with.<br /><br /></span><span style="background-color: white; font-family: inherit; text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNLIjHMm53pOcTk4pOoyhzrr_qk85OygDA9BcFrjUg6zvtLmHl7SymV2AGZNG951BvBflpn9kTss4o_4bE4VFccNnDQLBeceB4x7txhBALZd0JPmleE0gtHvo3GPHMgZkIoR0lkB21XogS5wftVWriqs3YDUvZ3dFwol-nw-Rz3EP3JNGG_5SQZ0R/s4032/20220113_090125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNLIjHMm53pOcTk4pOoyhzrr_qk85OygDA9BcFrjUg6zvtLmHl7SymV2AGZNG951BvBflpn9kTss4o_4bE4VFccNnDQLBeceB4x7txhBALZd0JPmleE0gtHvo3GPHMgZkIoR0lkB21XogS5wftVWriqs3YDUvZ3dFwol-nw-Rz3EP3JNGG_5SQZ0R/w480-h640/20220113_090125.jpg" width="480" /></a></div><br />When
I started up with my blog again a couple of weeks ago, I wasn’t thinking about
these cinnamon buns…or even what my next post was going to be.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">I just knew that I missed working on my blog
and wanted to find a way to make it a regular part of my life again.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Then, when I opened up the “blog post” file on
my computer to work on my <a href="http://www.forloveofthetable.com/2022/12/a-sweet-spicy-snack-mix-for-new-years.html" target="_blank">Sweet & Spicy Snack Mix for New Year’s Eve</a>, I
discovered the beginnings of a post about my Cinnamon Bun Scones…written
exactly a year ago.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">It was a bit
disconcerting to see that I had tried to start up again and failed.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">But it also gave me an immediate topic for my
next post…which I knew would help get me back into the habit.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">So rather than seeing it as a failure, I’m
thinking of it as advance planning.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkXyHA1PVD8yMFADnxt4BDYbQqgZJRD71TbIyrH8uscuV65FShBvQOHo5E0NbOa2uLVCUVhbEDgFAhvxmBsU4VvYKlmeg9mFh8MWKl46y4jVcL0hy8gR7NuwuXUvJPPnf-Pe3-gxO46RaXKBHWDCiikaWwYj5b9qe8czEkJijF7GB35Kb6nbAG9Jv/s3121/20220113_094752%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3121" data-original-width="2498" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkXyHA1PVD8yMFADnxt4BDYbQqgZJRD71TbIyrH8uscuV65FShBvQOHo5E0NbOa2uLVCUVhbEDgFAhvxmBsU4VvYKlmeg9mFh8MWKl46y4jVcL0hy8gR7NuwuXUvJPPnf-Pe3-gxO46RaXKBHWDCiikaWwYj5b9qe8czEkJijF7GB35Kb6nbAG9Jv/w512-h640/20220113_094752%20(2).jpg" width="512" /></a></div><br /><p></p>
<h1 align="center" style="margin-bottom: .0001pt; margin: 0in; text-align: center; text-indent: 0in;"><span style="font-family: inherit; font-size: small;">Cinnamon
Bun Scones </span></h1>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;">230 g. (2 c.) all-purpose flour<br /><span style="text-indent: 0in;">1 T. baking powder<br /></span><span style="text-indent: 0in;">1/2 t. salt<br /></span><span style="text-indent: 0in;">50 g. (1/4 c). sugar<br /></span><span style="text-indent: 0in;">1 1/4 c (290 g.). heavy cream, plus more for brushing<br /></span><span style="text-indent: 0in;"><br />30 g. (2 T.) butter, melted<br /></span><span style="text-indent: 0in;">50 g. (1/4 c. packed) brown sugar<br /></span><span style="text-indent: 0in;">1 T.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">cinnamon<br /></span><span style="text-indent: 0in;"><br />Turbinado sugar for sprinkling<br /></span><span style="text-indent: 0in;"><br />Powdered Sugar Glaze (see below)<br /><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29gR6xkPz5glBH8cZnpchIOxtH2MZdv2-agATNXkS4zY9g6UjKw_WlvIe5cEpRYlgudVnvvJyegxudKmyIulql7a0wjxXMFWDZem-1WrHV3CCIUKd6FpZZ0VhiQNZyQfZEEkPKfaelWEjsxfzLq-CPS40sbmDCUz6JwWr1Wi8Z4R1cx7m7YnpRIVS/s4032/20220113_085548%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29gR6xkPz5glBH8cZnpchIOxtH2MZdv2-agATNXkS4zY9g6UjKw_WlvIe5cEpRYlgudVnvvJyegxudKmyIulql7a0wjxXMFWDZem-1WrHV3CCIUKd6FpZZ0VhiQNZyQfZEEkPKfaelWEjsxfzLq-CPS40sbmDCUz6JwWr1Wi8Z4R1cx7m7YnpRIVS/w400-h300/20220113_085548%20(2).jpg" width="400" /></a></span></div><span style="font-family: inherit;"><br /><span style="text-indent: 0in;">Combine the flour, baking powder, salt and sugar in a
bowl.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Whisk to blend well.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Stir the dry ingredients with a rubber
spatula while pouring in the cream, continuing to stir until a soft dough is
formed.</span><span style="text-indent: 0in;"> <br /></span><br />Turn the dough
out onto a lightly floured surface, dust lightly with flour, and knead briefly
(8 to 10 times). Roll the dough out into
an 11-inch by 11-inch square (it will be about 1/4-inch thick). Spread the melted butter over the dough,
leaving a half inch strip without any butter across the top edge. Combine the cinnamon and brown sugar in a
small bowl. Spread over the buttered
surface of the dough in even layer…making sure to cover the dough right up to
the two side edges. </span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhb5bxj2Yoz_bX6zUXBir3iYnQh6uPp1MkGhxJYophxCIt1zxa8LXN-KVDPIVL-0qKZxoSkyxOdYHPhI6dAm_Dzxvrmqju32F8E6hJ9Z8INmTOBTYpzlDv5JojxtKQGuuvkuGHtaLL4TMf0VAXJ2YeOq6nuLkjRbw2OXZdAjtNXG2vCYKYtFVtLCN7W" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2762" data-original-width="3683" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhb5bxj2Yoz_bX6zUXBir3iYnQh6uPp1MkGhxJYophxCIt1zxa8LXN-KVDPIVL-0qKZxoSkyxOdYHPhI6dAm_Dzxvrmqju32F8E6hJ9Z8INmTOBTYpzlDv5JojxtKQGuuvkuGHtaLL4TMf0VAXJ2YeOq6nuLkjRbw2OXZdAjtNXG2vCYKYtFVtLCN7W=w400-h300" width="400" /></a></span></div><span style="font-family: inherit;"><br />Starting with
the edge nearest you, roll the dough up jellyroll-style. Be careful not to
stretch the dough. It should be just
snug. Pinch along the long seam to seal.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhasIK-yeskqbErKINTyimGhhlsk7isiXuZg1IRaIWak_tvcM2kP5U3heaNI_Qkf7YnyA7onLcvYcsQR3tzo_cKUU2Pt6hJXQ3FCJAku4tT6IK4n7j2mmTjh0vmy5x00PHyhHvDTC_I6cO-ca6UBb-1MJjA2_Isb7n6pbAO2GpfcotAu8om1KvPij86" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhasIK-yeskqbErKINTyimGhhlsk7isiXuZg1IRaIWak_tvcM2kP5U3heaNI_Qkf7YnyA7onLcvYcsQR3tzo_cKUU2Pt6hJXQ3FCJAku4tT6IK4n7j2mmTjh0vmy5x00PHyhHvDTC_I6cO-ca6UBb-1MJjA2_Isb7n6pbAO2GpfcotAu8om1KvPij86=w400-h300" width="400" /></a></div><br />Using a sharp
knife, slice the log into 8 or 9 even rolls. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgGEfykSczEg6tW4MqgNE3ziyU-eYR97xkAMcNe1_CcjtT1p2QK5qaK-6HEuYPJr2GZhea3N--cfyk-HrWrJYNPwSvq6kMYaT-MEwP7Xr1UCfk8JEa-bARkNX7oiBa7Dc9JpBSAsZa3L0C-nJeB4mJf9ANKONTYA1MRkw73fM816oaJbLmCv07-r2DY" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgGEfykSczEg6tW4MqgNE3ziyU-eYR97xkAMcNe1_CcjtT1p2QK5qaK-6HEuYPJr2GZhea3N--cfyk-HrWrJYNPwSvq6kMYaT-MEwP7Xr1UCfk8JEa-bARkNX7oiBa7Dc9JpBSAsZa3L0C-nJeB4mJf9ANKONTYA1MRkw73fM816oaJbLmCv07-r2DY=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhveljx6C3EoU82mU65SQxtCimzcCuguQP1IwOzx4SG907V29cM_A66Jl-vcaTcm1B0kUjY5OfATsltWcLnsLsdeoOAn7BiGDHkuzd_OfldcLXv5JZgePTgCu1ll2VZrVFqi_DM-3I2mt6b7i2uEnTLgXHviKZrXhc-_fUlPfvkBkf3-zExvm4yUuK_" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhveljx6C3EoU82mU65SQxtCimzcCuguQP1IwOzx4SG907V29cM_A66Jl-vcaTcm1B0kUjY5OfATsltWcLnsLsdeoOAn7BiGDHkuzd_OfldcLXv5JZgePTgCu1ll2VZrVFqi_DM-3I2mt6b7i2uEnTLgXHviKZrXhc-_fUlPfvkBkf3-zExvm4yUuK_=w400-h300" width="400" /></a></div><br />Place the rolls, cut surfaces up, on a
parchment lined baking sheet. Brush each
roll with some cream and sprinkle generously with the raw sugar. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiEqKCA5FwqytEqAcpszqWJ1Bn5uUWF44N6uLTWwEWTwlkofzLCLelE6lx_iLZDGV0F4nBLHl2PNMLn4TSFjWKpHHgHaykC6_2ofbHsRUDxc6Ejo24dDojBmo2R0vkoNvHzTBNQPLMtOgsK_CLPaEd2YYxKqViaoIBRAeO2jkslSXFzlguaTRtkIb7L" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEiEqKCA5FwqytEqAcpszqWJ1Bn5uUWF44N6uLTWwEWTwlkofzLCLelE6lx_iLZDGV0F4nBLHl2PNMLn4TSFjWKpHHgHaykC6_2ofbHsRUDxc6Ejo24dDojBmo2R0vkoNvHzTBNQPLMtOgsK_CLPaEd2YYxKqViaoIBRAeO2jkslSXFzlguaTRtkIb7L=w400-h300" width="400" /></a></div><br />The rolls may
now be baked…or frozen. To bake right
away, place the tray in a preheated 425° oven until golden brown and springy to
the touch—about 15 to 18 minutes. (You may also form them and refrigerate them for a few hours before baking. They may take a minute or two longer when baked from a refrigerator temperature...just keep an eye on them.)<br /><br />To freeze,
place the tray of sugared buns in the freezer.
When hard, transfer the buns to a freezer bag. They may be kept frozen for 4 weeks (after
that, the baking powder loses its potency).
When ready to enjoy, place the buns on a parchment lined baking sheet
and bake directly from frozen in a 375° oven until golden brown and springy to
the touch—about for 25 to 30 minutes.<br /><br />Cool the buns
briefly and then drizzle with the powdered sugar glaze and serve. Makes 8 to 9 buns.<br /><span style="text-indent: 0in;"><br /><b>Powdered
Sugar Glaze</b></span><span style="text-indent: 0in;">: In a small bowl combine
76 g. (2/3 cup) powdered sugar with 1 T. (15 g.) milk. You should have a thick glaze that drizzles
slowly from a spoon. Adjust with more
sugar or more milk as needed to obtain this consistency.<br /><span style="background-color: white;"><br /><a href="https://docs.google.com/document/d/1K2H4YnjROnr-uTe5gc5DaUQrmHmvuetAFh4VzqzKuS4/edit?usp=sharing" target="_blank">Printable Version</a><br /></span></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgPKHA6cS3wkszjxRygsCx1OR6QsBoh60RhCqjuOOyDC3nb-xeTz3n3sfcBONWfpmYURbLyiwRWITdW5WKvc7oU0eTEWNkRmdTpCMPQehxqd-mMNfjt_SL41FLse5U6eX-FY-7SFkJiSy4Wa8fFbi-uSKPgRB_vGPuMn5fsdQ5MD2XFqfZbAE6zYvUz" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2948" data-original-width="3848" height="491" src="https://blogger.googleusercontent.com/img/a/AVvXsEgPKHA6cS3wkszjxRygsCx1OR6QsBoh60RhCqjuOOyDC3nb-xeTz3n3sfcBONWfpmYURbLyiwRWITdW5WKvc7oU0eTEWNkRmdTpCMPQehxqd-mMNfjt_SL41FLse5U6eX-FY-7SFkJiSy4Wa8fFbi-uSKPgRB_vGPuMn5fsdQ5MD2XFqfZbAE6zYvUz=w640-h491" width="640" /></a></div><br /><br /><p></p>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-38213552292098219932022-12-31T15:20:00.002-06:002023-01-15T15:53:33.410-06:00A Sweet & Spicy Snack Mix for New Year’s Eve<p><span style="font-family: inherit;"><span style="background-color: white; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgWgVvCHUqpDJSux0NejaJivC9HGDfkKSRM_ZYEzssUoT55RxK7mewfhfXDjchrdMzyj6xs58IJAiBCfiZd0yurZtDONShRCPrHkQpdeDelJotm6AbsSddlvOuGRnNbA8o_RqL2EpDBX6-G7aQ65HgRv9aztMbp2muNsXzt7LpI2QHtLzlKRshbbx/s3602/20221231_143154%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2702" data-original-width="3602" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgWgVvCHUqpDJSux0NejaJivC9HGDfkKSRM_ZYEzssUoT55RxK7mewfhfXDjchrdMzyj6xs58IJAiBCfiZd0yurZtDONShRCPrHkQpdeDelJotm6AbsSddlvOuGRnNbA8o_RqL2EpDBX6-G7aQ65HgRv9aztMbp2muNsXzt7LpI2QHtLzlKRshbbx/w640-h480/20221231_143154%20(2).jpg" width="640" /></a></span></div><p><span style="font-family: inherit;"><span style="font-family: inherit; text-indent: 0in;">Most
of the cooking that I have done at home in recent years has been all about
using up odds and ends.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Sometimes these
things come from classes and private events (leftover partial containers of
ingredients…things I over bought so as not to run short…etc).</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Other times it is simply the familiar story
of cooking for a small household (a head of cauliflower or cabbage…a bunch of
kale or chard…a big winter squash—are all things I love and want to eat, but
because of their natural size they have to be spread out and worked into
several meals in interesting ways).</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I
joked in a recent Instagram post that I needed to write a cookbook called “This
Has Got to Go.”</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">But the truth is, it is
difficult to share recipes/foods that come about because you are trying to use
stuff up.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Everyone’s leftovers look
different!</span><span style="font-family: inherit; text-indent: 0in;"> <br /></span><span style="font-family: inherit; text-indent: 0in;"><br />Today’s
post came about because of the remains of a box of graham crackers that I had
to purchase for my private dinner business.</span><span style="font-family: inherit; text-indent: 0in;">
</span><span style="font-family: inherit; text-indent: 0in;">After the event, I had 2/3 of a box left.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">They will obviously keep for a little while….</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">But they will also be a temptation for late
night snacking.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Finding a good home for
them as soon as possible would be my preference.</span></span></p><p></p><p><span style="font-family: inherit;"><span style="background-color: white; text-indent: 0in;">Believe
it or not, this rotating pantry of odds and ends is always rolling around in my
head—as I look at cookbooks, recipes on line, food images on Instagram,
etc.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Thus it was that the graham
crackers came to mind as I was thinking about what to take to my family’s
annual NYE game night.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Coming up with
contributions is not as easy as I would like.</span><span style="background-color: white; text-indent: 0in;">
</span><span style="background-color: white; text-indent: 0in;">Foods I take to this gathering have to be appealing to a wide range of
palates…easy to eat…and due to a nut allergy, nut free.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">(This last is difficult for me.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">I love nuts…and I use them a lot—particularly
in snack-type foods.)<br /></span><span style="background-color: white; text-indent: 0in;"><br />Nut
free versions of “Chex mix” would obviously fit all of these criteria.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">But I have to admit I don’t like Chex
Mix.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Furthermore I definitely don’t want
any boxed cereal taking up space in my pantry.</span><span style="background-color: white; text-indent: 0in;">
</span><span style="background-color: white; text-indent: 0in;">But it occurred to me that shards of graham crackers would have the same
textural impact as the cereal squares in the traditional mix…and would taste
much better.</span><span style="background-color: white; text-indent: 0in;"> </span></span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jQKS4xqDoCTX6bixKbFK7CjtDeNatKfbOOm6X8cSxZ5Ns6IrIxIAcrG6RFJMhqjKyqLBtRq7T9n1AVztlxU8tJfOdhUtImfyzUTSh2tn2Qk-PfKQLmndscF5xLkfK41TgCHBiCwORM6FXzmI-qagf3_gegTwySi5aUdi2Wmt57wteUnkisleNHgD/s4032/20221230_105236%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jQKS4xqDoCTX6bixKbFK7CjtDeNatKfbOOm6X8cSxZ5Ns6IrIxIAcrG6RFJMhqjKyqLBtRq7T9n1AVztlxU8tJfOdhUtImfyzUTSh2tn2Qk-PfKQLmndscF5xLkfK41TgCHBiCwORM6FXzmI-qagf3_gegTwySi5aUdi2Wmt57wteUnkisleNHgD/w640-h480/20221230_105236%20(2).jpg" width="640" /></a></span></div><span style="font-family: inherit;"><br /><span style="background-color: white; text-indent: 0in;">After
this “Aha” moment it was just a matter of coming up with seasonings. The sweet
aspect of the graham crackers brought to mind an outstanding “Sweet and Spicy
Seeds and Nuts” recipe from Sami Tamimi’s new book </span><u style="background-color: white; text-indent: 0in;"><a href="https://amazon.com/Falastin-A-Cookbook/dp/1785038729/ref=sr_1_2?crid=2NXU3H81VZFM8&keywords=Falastin&qid=1672523378&sprefix=falastin%2Caps%2C123&sr=8-2" target="_blank">Falastin</a></u><span style="background-color: white; text-indent: 0in;">.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">His unusual combination of curry, turmeric
and hot pepper…along with sugar and salt…is positively addictive.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;"> <br /></span><span style="background-color: white; text-indent: 0in;"><br />As
for the other components, pretzels seemed obvious.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Yes, they appear in Chex mix.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">But more importantly, they are the one “processed”
snack that I occasionally buy, so having a partial bag in my pantry isn’t the
end of the world.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">And finally, I
included Tamimi’s “seeds”: pepitas and sunflower seeds.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">I love them both…and always have them in my
freezer.</span><span style="background-color: white; text-indent: 0in;"> <br /></span><span style="background-color: white; text-indent: 0in;"><br />There
isn’t too much to say about the process of making this snack mix.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Because the spice mixture is a bit sticky and
thick, it will take a little extra effort to coat the components.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">It works best to add it in two
additions.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Drizzling the first bit over
and tossing well…then doing the same thing again with the second addition.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Two rubber spatulas accomplish the job
efficiently.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Just think of it as tossing
a salad: dipping in from the sides of the bowl and moving toward the center
before lifting the spatulas up and then rotating the bowl before the next
pass.</span><span style="background-color: white; text-indent: 0in;"> </span></span><p></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAnU0pnxtw7Z6Y-yVtPPhP1LQsyDgIq6kXUErcTz2E2QkgPYvz-ccfgn_-AlUlMv0wVwml9o0QxED8SjIn2N-ddwGGjwwtKQHNF5lv21m2r0JcI6wUb5zVH6vkgKDaPpSVvxhBTjPUyDuU89lt_-frVOkI5KDUoJWNVFgjLRiH7z6dGrLuc2MTjXr/s4032/20221230_105847%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifAnU0pnxtw7Z6Y-yVtPPhP1LQsyDgIq6kXUErcTz2E2QkgPYvz-ccfgn_-AlUlMv0wVwml9o0QxED8SjIn2N-ddwGGjwwtKQHNF5lv21m2r0JcI6wUb5zVH6vkgKDaPpSVvxhBTjPUyDuU89lt_-frVOkI5KDUoJWNVFgjLRiH7z6dGrLuc2MTjXr/w640-h480/20221230_105847%20(2).jpg" width="640" /></a></span></div><span style="font-family: inherit;"><br /><span style="background-color: white; text-indent: 0in;">As
for the baking, it is mostly about drying out the syrupy coating so that you
don’t have a gooey, sticky snack mix.</span><span style="background-color: white; text-indent: 0in;">
</span><span style="background-color: white; text-indent: 0in;">When you can touch the mix without your finger coming away wet or
sticky, it’s ready.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">If you’re worried,
leave it in for another five minutes.<br /></span><span style="background-color: white; text-indent: 0in;"><br />Finally,
snack mix recipes direct you to stir at regular intervals while baking.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Don’t do that with this mix.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">The stirring is mostly to separate the
ingredients…and for this mix I want the seeds to stick to the pretzels and
graham crackers.</span></span><p></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GX4YFpR7hbViOEifDtQdBKDbYcNGWSeUhv0yGgUJs3ZzR_7cZ0xBtaDn3dLx4R4t1u67GaDtTvF0EvXzFIYD-tsfzHUe8YR_RX6cVAjinjTsP5MM8WupocBHRuJFY3AsoI1j7wD_kT-fA4bFINMrZYclaZ1vDAOZKlm3SBpAAXewNQO8apTAhTFi/s3115/20221230_114034%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3115" data-original-width="2336" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GX4YFpR7hbViOEifDtQdBKDbYcNGWSeUhv0yGgUJs3ZzR_7cZ0xBtaDn3dLx4R4t1u67GaDtTvF0EvXzFIYD-tsfzHUe8YR_RX6cVAjinjTsP5MM8WupocBHRuJFY3AsoI1j7wD_kT-fA4bFINMrZYclaZ1vDAOZKlm3SBpAAXewNQO8apTAhTFi/w480-h640/20221230_114034%20(2).jpg" width="480" /></a></span></div><span style="font-family: inherit;"><br /><span style="background-color: white; text-indent: 0in;">Before
I end today's post, it occurs to me I should mention my long hiatus.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">It isn’t that I haven’t been cooking.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">(If you follow me on Instagram, you know that
I cook all the time!)</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Rather, in
addition to the difficulties inherent in translating recipes for one that have
been created from odds and ends, for most of the past three years I have been
too busy trying to cobble together an income from what remains of my
professional work (after the pandemic) to spend the time it takes to write posts about the things I
have been cooking.</span><span style="background-color: white; text-indent: 0in;"> <br /></span><span style="background-color: white; text-indent: 0in;"><br />I
don’t know if this will change too much in 2023.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">As much as we like to believe that things get
a nice magical reset at midnight on new year’s eve, the sad reality is that
they don’t. </span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">But I have always loved
posting to my blog…so as I am able, I will try to get back to occasionally
(maybe even regularly!) adding to this catalog of foods and techniques that I
find interesting, inspiring and delicious.<br /><br /></span></span><p></p>
<h3 style="margin-bottom: .0001pt; margin: 0in; text-align: center; text-indent: 0in;"><span style="font-family: inherit; font-size: medium;">Sweet
& Spicy Snack Mix</span></h3>
<p class="MsoNormal" style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">140 g. ( 3 1/3 c.) mini pretzel twists<br /></span><span style="text-indent: 0in;">140 g. (1 package) graham crackers, broken into rough
1-inch pieces (about 2 1/3 c.)<br /></span><span style="text-indent: 0in;">40 g. (1/4 c.) pepitas<br /></span><span style="text-indent: 0in;">40 g. (1/4 c.) sunflower seeds<br /></span><span style="text-indent: 0in;">45 g. (3 T. plus 1 t.) unsalted butter<br /></span><span style="text-indent: 0in;">40 g. (2 T.) pure maple syrup<br /></span><span style="text-indent: 0in;">37 g. (3 T.) packed brown sugar<br /></span><span style="text-indent: 0in;">1 t. (5 g). kosher salt<br /></span><span style="text-indent: 0in;">2 t. curry powder<br /></span><span style="text-indent: 0in;">1/2 t. turmeric<br /></span><span style="text-indent: 0in;">3/8 t. cayenne (more…or less…depending on your heat
preference)<br /></span><span style="text-indent: 0in;"><br />Place the pretzels, graham cracker pieces, and seeds
in a large bowl.</span></span></p><p class="MsoNormal" style="margin-left: 0in; text-align: left; text-indent: 0in;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ufKwm1Ed3KbAocwm6mINTwrtlAC6i_cJRReuGIvpUWhNvO4t9UZd12ymSRKgj-BCEAS64-9Jrd5WeZXfNllGRSo3-puPxi1tTE0hP2H58dP61Q6mbQ96WRzOC5Gcp2UajR7vchzdzFjvx1jRv5DsIerraOfOk9y4_L1RMHz2-Pk7HN93UsDVUTzd/s4032/20221230_105319.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ufKwm1Ed3KbAocwm6mINTwrtlAC6i_cJRReuGIvpUWhNvO4t9UZd12ymSRKgj-BCEAS64-9Jrd5WeZXfNllGRSo3-puPxi1tTE0hP2H58dP61Q6mbQ96WRzOC5Gcp2UajR7vchzdzFjvx1jRv5DsIerraOfOk9y4_L1RMHz2-Pk7HN93UsDVUTzd/w300-h400/20221230_105319.jpg" width="300" /></a></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br />Place the remaining ingredients in a small saucepan
and cook over medium high heat, stirring occasionally with a heat proof spatula,
until the mixture is homogenous and bubbling.</span><span style="text-indent: 0in;"> <br /></span><span style="text-indent: 0in;"><br />Drizzle half of the spice mixture over the contents of
the bowl and stir/fold to begin coating the ingredients.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I find that two heatproof/non-stick rubber
spatulas work best for this.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Add the
remaining spice syrup (scraping the pan well) and continue to mix until all the
components are evenly coated and sticky.</span><span style="text-indent: 0in;"> <br /></span><span style="text-indent: 0in;"><br />Spread on an oiled/buttered/sprayed rimmed baking sheet/half
sheet pan.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Place in a 325° oven and bake
for 20 to 25 minutes.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I don’t stir
during the baking process because I like the seeds to stick to the pretzels and
graham crackers…stirring will keep everything separate.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Rotate the pan once.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">When done, the graham crackers and pretzels
will no longer be sticky/wet to the touch.</span><span style="text-indent: 0in;"> <br /></span><span style="text-indent: 0in;"><br />Cool the snack mix completely on the sheet pan.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Transfer to a bowl to serve…or a sealed
container if making in advance.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Makes 7
to 8 cups.<br /></span><span style="text-indent: 0in;"><br /><a href="https://docs.google.com/document/d/1xKSdfRKbEuJw7P8ZlWAk7R3iW1NSZH0cW0tBRMFj4HU/edit?usp=sharing" target="_blank">Printable Version</a> </span></span><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKziqWnORlqUMGFUNbnQSEfMbBPqSqas-mQbm9zw4GzSJXI1Es2Ts-0U_LqWh5B8YurDs1GzZ92ygb4lfw6LTxesWJsXjDVzrTiwp2i70c5osebCZJWLFr9F6jr-Tq9hI4sSCnwPN5kZkEMdMg5rKxh7ipaOQYnCUC42TXlWQePUI6NbGHTh4NRrdS/s4032/20221230_114154%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKziqWnORlqUMGFUNbnQSEfMbBPqSqas-mQbm9zw4GzSJXI1Es2Ts-0U_LqWh5B8YurDs1GzZ92ygb4lfw6LTxesWJsXjDVzrTiwp2i70c5osebCZJWLFr9F6jr-Tq9hI4sSCnwPN5kZkEMdMg5rKxh7ipaOQYnCUC42TXlWQePUI6NbGHTh4NRrdS/w480-h640/20221230_114154%20(2).jpg" width="480" /></a></div><br /><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><br /></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="background: white; color: black; font-size: 12pt;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="background: white; color: black; font-size: 12pt;"><o:p> </o:p></span></p>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com4tag:blogger.com,1999:blog-5086745178674356329.post-44661469706036186182021-08-27T11:50:00.003-05:002021-08-27T21:10:05.007-05:00Raspberry & Almond Tea Cake<p><span style="font-family: inherit;"><span style="background-color: white; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia95m80LMqGAhEy22m_gKeW7vD72DEyknPb8arODWEQX_ZEG58n5gDmNm-jOWyXyWV0DoMmRvzPoK0K4RlH9S4NtYRNoNXMQ0vH-j7Lswa0R7eFIcntEAkHnzHqTWgZ38deZknWiv7R1g/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia95m80LMqGAhEy22m_gKeW7vD72DEyknPb8arODWEQX_ZEG58n5gDmNm-jOWyXyWV0DoMmRvzPoK0K4RlH9S4NtYRNoNXMQ0vH-j7Lswa0R7eFIcntEAkHnzHqTWgZ38deZknWiv7R1g/w640-h480/20210725_154405.jpg" width="640" /></a></span></div><span style="font-family: inherit;"><br /></span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Way
back in June one of my dinner clients gave me some beautiful raspberries from
their garden.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">They were just perfect for
eating with my yogurt for breakfast.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">But
I also couldn’t resist the idea of adding them to a cake to enjoy with that
bowl of breakfast fruit and yogurt.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">So I
made a simple raspberry almond streusel cake (a slightly tweaked version of my <a href="http://www.forloveofthetable.com/2014/02/orange-scented-yogurt-coffee-cake-with.html" target="_blank">yogurt coffee cake</a>).</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">The cake was delicious…made
even better by the spectacular raspberries.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;">
</span><span style="background-color: white; font-family: inherit; text-indent: 0in;">But as I was enjoying it I got to thinking about how much I really like
the combination of raspberries and almond…and how I would really like to have
even more almond flavor in my cake.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">I
decided I needed to make more cake.</span><p><span style="font-family: inherit;"><span style="background-color: white; text-indent: 0in;">A
second reason I wanted to make another cake was that the streusel cake I had
made didn’t really have enough structure to stand up to the damp addition of
berries in the long term.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">It was fine
the day I made it…but the streusel (and even the cake) got a bit soggy as it
aged.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">This would not have been a big
deal if I had been making it and serving it all right away to a crowd (for a
brunch, for example).</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">But since I keep
my cakes on hand for a while…and always freeze most of the slices…this wasn’t
really ideal.<br /></span><span style="background-color: white; text-indent: 0in;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2gwFkf0mXbbK3LZbzyOs0vPiZijN8puHNIdzjcwF6B4_4-ITBeNCMnakAC5yiOL6bIfuT2TAwtNZn6Nsv_qEJtjScH_YkpdhYpxEH7zifAXNPmCgQz3UkTgbxe6F_QhQtVP4XBhDtZ0/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2gwFkf0mXbbK3LZbzyOs0vPiZijN8puHNIdzjcwF6B4_4-ITBeNCMnakAC5yiOL6bIfuT2TAwtNZn6Nsv_qEJtjScH_YkpdhYpxEH7zifAXNPmCgQz3UkTgbxe6F_QhQtVP4XBhDtZ0/w640-h480/20210725_145503.jpg" width="640" /></a></span></div><span style="font-family: inherit;"><br />I thought that the best way to strengthen the structure might be to add some more egg.<span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">I tend to make cakes that have what some bakers might consider an insufficient quantity of egg.</span><span style="background-color: white; text-indent: 0in;">
</span><span style="background-color: white; text-indent: 0in;">Classic pound cake is the poster child for “balanced formula” cakes—balanced
in that the ingredients that give strength/structure (eggs and flour) are
balanced by ingredients that add tenderness (sugar and fat).</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">I find the classic formula for pound cake to
be a bit rubbery—even tough—because of the volume of egg.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">(Some recipes add more sugar…or butter…or
replace some of the egg with another liquid to work around the
rubbery/toughness factor).<br /><br />E</span><span style="background-color: white; text-indent: 0in;">ven
considering my usual preference for softer textured cakes, I had a couple of
reasons to think more egg was the direction I needed to go with my raspberry
cake.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">First, when I began thinking I
wanted to increase the almond flavor in my cake, <a href="http://www.forloveofthetable.com/2018/04/a-special-springtime-dessertdanish.html" target="_blank">Danish almond cake</a> (probably
my all time favorite cake) immediately came to mind.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Danish almond cake has an intense almond
flavor because it is made with almond paste.</span><span style="background-color: white; text-indent: 0in;">
</span><span style="background-color: white; text-indent: 0in;">It also has a high proportion of eggs. This higher volume of eggs doesn’t
make the cake tough because the eggs are well balanced by the tenderizing
effects of the almonds and sugar.</span><span style="background-color: white; text-indent: 0in;"> <br /></span><span style="background-color: white; text-indent: 0in;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlyzpe2OCbeIrl5cF9GYnGzPbr01Rr8REf9OTSoWGH7G5TLWLOF5ui5hac_jgLFRmUm4TChL3ganHuNN7FPy32m0mDwDb73N2KpiuCxEC1pOVuQ6hO8ZDaSZlodE0XkM9WtI7UvvJkFA/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlyzpe2OCbeIrl5cF9GYnGzPbr01Rr8REf9OTSoWGH7G5TLWLOF5ui5hac_jgLFRmUm4TChL3ganHuNN7FPy32m0mDwDb73N2KpiuCxEC1pOVuQ6hO8ZDaSZlodE0XkM9WtI7UvvJkFA/w640-h480/20210725_154328+%25282%2529.jpg" width="640" /></a></div><br />Then,
in my quest to find ways to incorporate raspberries in my cake, I ran across
some delicious looking raspberry cupcakes in </span><u style="background-color: white; text-indent: 0in;"><a href="https://www.amazon.com/gp/product/1785031147/ref=ppx_yo_dt_b_search_asin_image?ie=UTF8&psc=1" target="_blank">Sweet</a></u><span style="background-color: white; text-indent: 0in;"> by Yotam Ottolenghi
& Helen Goh. I noticed that they had used a higher proportion of eggs in
their recipe. Helen Goh appears to be a precise baker (thoroughly testing all of her recipes)…I thought I wouldn’t go wrong by following her lead. </span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">The cake I ended up making was essentially a
cross between the cupcake recipe and the Danish almond cake recipe.</span><span style="background-color: white; text-indent: 0in;"> <br /></span><span style="background-color: white; text-indent: 0in;"><br />When
I finally got around to making my second version of the raspberry and almond
cake, I decided that I was tired of always make streusel cakes for my breakfast
cakes. </span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">There is of course nothing wrong
with streusel. </span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">(I will continue to enjoy
streusel cakes!)</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">But somehow for this
particular cake a topping of toasted almonds—glued in place with a buttery,
powdered sugar drizzle—seemed particularly appealing.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">If you don’t want to go to the trouble of
adding icing and almonds, I discovered the cake is also very nice—and kind of
elegant—with a simple dusting of powdered sugar.</span></span><p></p><p><span style="background-color: white; font-family: inherit; text-indent: 0in;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieq-EUaElHOEGknTBMQCemS8tkZhyxtZNGKXggxZcPKF1IOGlaDVCjNcO0D1oMbHjvBM6bpnrF9nvI6qBm1am5BXdxxhGCwOsQKcK9SScN0s7k4zUie0T5DRvqiKJkb5qifAzCvgt6KVU/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1676" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieq-EUaElHOEGknTBMQCemS8tkZhyxtZNGKXggxZcPKF1IOGlaDVCjNcO0D1oMbHjvBM6bpnrF9nvI6qBm1am5BXdxxhGCwOsQKcK9SScN0s7k4zUie0T5DRvqiKJkb5qifAzCvgt6KVU/w523-h640/20210801_175959+%25282%2529.jpg" width="523" /></a></div><br /><span style="background-color: white; font-family: inherit; text-indent: 0in;">I
love this simple little cake.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">It has enough
structure to slice beautifully and stand up to the moisture in the raspberries…yet
it is still very tender and moist.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">Best
of all, it has a delightful almond flavor—a perfect backdrop for the tart
raspberries.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;">If you like raspberries in
combination with almonds, I think you will find it to be delicious—and just the
thing…whether you like to enjoy your cake for breakfast...or a little later in
the day.</span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><span style="background-color: white; font-family: inherit; text-indent: 0in;"> </span><p></p>
<p align="center" class="MsoNormal" style="background: white; margin-left: 0in; text-align: center; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="color: black;"><span style="font-family: inherit;">Raspberry
& Almond Tea Cake<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="background: white; margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">150
g. (1 1/3 c.) all-purpose flour<br /></span><span style="text-indent: 0in;">1/4
t. fine salt<br /></span><span style="text-indent: 0in;">1
t. baking powder<br /></span><span style="text-indent: 0in;">1/8
t. baking soda<br /></span><span style="text-indent: 0in;">175
g. (1 c. less 2 T.) granulated sugar<br /></span><span style="text-indent: 0in;">85
g./3 oz. almond paste, (not marzipan)<br /></span><span style="text-indent: 0in;">5
oz./10 T. unsalted butter, divided—5 T. at room temperature and 5 T. kept cold
and cut into 5 chunks<br /></span><span style="text-indent: 0in;">1/2
t. almond extract<br /></span><span style="text-indent: 0in;">3
large eggs (150 g.), at room temperature<br /></span><span style="text-indent: 0in;">80
g./1/3 c. plain yogurt<br /></span><span style="text-indent: 0in;">7
to 8 oz. fresh raspberries, divided<br /></span><span style="text-indent: 0in;">Powdered
sugar for dusting<br /></span><span style="text-indent: 0in;">1
recipe powdered sugar glaze (optional)<br /></span><span style="text-indent: 0in;">2/3
c. sliced almonds, lightly toasted (optional)</span></span></p><p class="MsoNormal" style="background: white; margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSubkC1acvVyyhm71jCkwRzQ-fLvFycUI9GRn1H_0FZ4bBr1cKNGZpZxb7qH0d5GoNUygjssi2wKR_yb9fVi3idUY9-rjpgdTfJ65_fRl6LpuKuvqi6tOJJPX9jnTZZNjRlR_EZYgPlU/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1481" data-original-width="2048" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSubkC1acvVyyhm71jCkwRzQ-fLvFycUI9GRn1H_0FZ4bBr1cKNGZpZxb7qH0d5GoNUygjssi2wKR_yb9fVi3idUY9-rjpgdTfJ65_fRl6LpuKuvqi6tOJJPX9jnTZZNjRlR_EZYgPlU/w400-h289/20210801_142049+%25282%2529.jpg" width="400" /></a></span></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br /></span><span style="text-indent: 0in;">Preheat
the oven to 350°. Butter a 9- by 2-inch round cake
pan. Line the pan with a round of parchment, butter the
parchment. Flour the pan, knocking out the excess flour. <br /></span><span style="text-indent: 0in;"><br />Place
the first four ingredients in a small bowl and whisk to aerate and
combine.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Set aside.</span><span style="text-indent: 0in;"> <br /></span><span style="text-indent: 0in;"><br />Place
the sugar and almond paste in the bowl of a stand mixer and using the paddle
attachment, mix on medium low to begin breaking up the almond
paste. Add the cold butter and increase the speed to medium high
(you may need to put some plastic wrap around the mixer to prevent the almond
paste, sugar and butter from being flung out of the bowl). Beat
until the mixture is smooth. When no lumps of almond paste or butter
remain, increase the speed to high and add the soft butter. Cream
until light and fluffy. Scrape down the bowl add the almond extract
and mix in.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2kH3TtN9zsPv6cJVAutZ6KUe5o_pwQYF4oa6PHAjOOpYbB36mdQH0ZkV4UymBVH26llWZkpnBAInqRCM9OQxL1iFZFjSBzjVQCX1rcMq86sButvw1VsRXS-rqQCS4JRcLRRKCMiMonE/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2kH3TtN9zsPv6cJVAutZ6KUe5o_pwQYF4oa6PHAjOOpYbB36mdQH0ZkV4UymBVH26llWZkpnBAInqRCM9OQxL1iFZFjSBzjVQCX1rcMq86sButvw1VsRXS-rqQCS4JRcLRRKCMiMonE/w400-h300/20210801_143059.jpg" width="400" /></a></div></span></span><p></p><p class="MsoNormal" style="background: white; margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">Add
the eggs one at a time, beating briefly on medium-high speed after each
addition to return the batter to fluffiness and scraping down the sides before
each next addition. Fold in half of the dry ingredients, followed by
the yogurt.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Add the remaining dry
ingredients followed by 4 to 5 oz. of the raspberries on top of the dry.</span><span style="text-indent: 0in;"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzdBkSRnWkVzjC8m7VZvAuO6-sJYqysMPdY1NUsMpgM_RZ2A79znpJk8numft4y_AqFrIPBjeKm61HyO_MiWx_dYgGVgZZxu6PcWCfXMIyEoEUjNb9N6hdfXs8E7EvLQ_oJWGcWqhWA0/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzdBkSRnWkVzjC8m7VZvAuO6-sJYqysMPdY1NUsMpgM_RZ2A79znpJk8numft4y_AqFrIPBjeKm61HyO_MiWx_dYgGVgZZxu6PcWCfXMIyEoEUjNb9N6hdfXs8E7EvLQ_oJWGcWqhWA0/w400-h300/20210801_143604.jpg" width="400" /></a></span></span></div><p></p><p class="MsoNormal" style="background: white; margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">By hand fold in this remaining flour with the
berries.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">It is not necessary to be too
gentle….the cake is actually kind of nice if some of the berries break up.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Don’t overdo it though…you don’t want pink
batter. </span><span style="text-indent: 0in;"> </span></span></p><p class="MsoNormal" style="background: white; margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhbKJrk7SVYRMkrcYF7XjTDUN-GFYoVcwEM4eqDmw36-QMKXm0H4AnPNXOQMXHf2SJB-IG-Zg3ODe-0yTDN-owMddv9iCKnJ8sIsRwVIMQaO4ocmUZzEv2r2w3b19TA8CNb6nit5T9L4/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhbKJrk7SVYRMkrcYF7XjTDUN-GFYoVcwEM4eqDmw36-QMKXm0H4AnPNXOQMXHf2SJB-IG-Zg3ODe-0yTDN-owMddv9iCKnJ8sIsRwVIMQaO4ocmUZzEv2r2w3b19TA8CNb6nit5T9L4/w400-h300/20210801_143632.jpg" width="400" /></a></span></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br />Turn the batter into the
prepared pan.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Smooth the surface and scatter
3 oz. of berries evenly over the top.</span><span style="text-indent: 0in;"> </span></span><p></p><p class="MsoNormal" style="background: white; margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhEJJpyNVmxXxbnkI1VuF5zzgY2J6-ggciLi7ivaXvLkeZSwJgEt08AZs78aNWQXPrhfWtacpZTZgVdJ6vmqz243hQqBSTJJ_yE-HDlJwHb2-Vl9Wbgk8LyNjBQxJjSpgWnbZFlRBPvA/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhEJJpyNVmxXxbnkI1VuF5zzgY2J6-ggciLi7ivaXvLkeZSwJgEt08AZs78aNWQXPrhfWtacpZTZgVdJ6vmqz243hQqBSTJJ_yE-HDlJwHb2-Vl9Wbgk8LyNjBQxJjSpgWnbZFlRBPvA/w400-h300/20210801_143925.jpg" width="400" /></a></span></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br />Transfer the cake to the oven and bake for about 40
minutes. The cake is done when it is golden brown and a toothpick
inserted in the center comes out clean. Let the cake cool in the pan
for 10 to 15 minutes.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Run a small palate
knife around the edge and invert the cake onto a rack or plate.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Place a rack on the bottom and reinvert so
that the cake cools right side up. Cool completely. <br /></span><span style="text-indent: 0in;"><br />The
cake may be served simply—dusted with powdered sugar and accompanied by whipped
cream.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Or, serve as a brunch/breakfast
cake by drizzling with a powdered sugar glaze and sprinkling with toasted
almonds (see below).</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Serves 10. <br /></span><span style="background-color: transparent; text-indent: 0in;"><br /><span style="color: #222222;"><b>Powdered sugar glaze:</b></span></span><span style="background-color: transparent; color: #222222; text-indent: 0in;"> In a small heat-proof/microwave safe bowl
combine 1 c. (120 g.) powdered sugar with 2 T. melted butter, 1 1/2 T. heavy
cream, 1/2 t. vanilla extract and 1/2 t. almond extract. Stir
with a rubber spatula until smooth. This
frosting “sets” as the melted butter cools.
If it is too stiff for drizzling right after mixing (from cold cream
straight out of the fridge…or a chilly room…for example), gently warm until the
consistency is right. If you overdo it,
just let it sit for a few minutes and it will start to thicken/firm up
again. </span></span><p></p><p class="MsoNormal" style="background: white; margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="background-color: transparent; color: #222222; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: inherit;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jHm5y5JaOp2Qkf1mofrekx9vwwUkxm_V1cD0Y43SVMqOwKheRy1rT5jTMxDcmMMyjejLLV5CzkQcXmUOe3mVksndmD07WsLzNyckpPj4Va1cLWiPksJra-bVVFWT31kxQbFD3WvN8eg/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1642" data-original-width="2048" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jHm5y5JaOp2Qkf1mofrekx9vwwUkxm_V1cD0Y43SVMqOwKheRy1rT5jTMxDcmMMyjejLLV5CzkQcXmUOe3mVksndmD07WsLzNyckpPj4Va1cLWiPksJra-bVVFWT31kxQbFD3WvN8eg/w400-h321/20210801_183205+%25282%2529.jpg" width="400" /></a><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_a3UcnYVWgRPlbcjNzN5GWxmG94opS1bm2gtiAPhTV2pnst6skri0UEEOct6VlPm8Kfs6nCuPvFUZLgkP4x2oPuNF0h5PgxDZxveByDzV_d4cNg7n8deqy8ixw-DXCBL3fziG_RdOxA/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1623" data-original-width="2048" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_a3UcnYVWgRPlbcjNzN5GWxmG94opS1bm2gtiAPhTV2pnst6skri0UEEOct6VlPm8Kfs6nCuPvFUZLgkP4x2oPuNF0h5PgxDZxveByDzV_d4cNg7n8deqy8ixw-DXCBL3fziG_RdOxA/w400-h317/20210801_183520+%25282%2529.jpg" width="400" /></a></span></div><br /><span style="background-color: transparent; text-indent: 0in;"><span style="color: #222222;"><b>To decorate the cake</b></span></span><span style="background-color: transparent; color: #222222; text-indent: 0in;">, generously
drizzle some of the glaze over the surface of the cake. Sprinkle the toasted almonds over to cover
(the glaze will act as a tasty kind of glue).
If you like, drizzle more glaze over the almonds in a uniform, back and
forth (across the cake) motion. (Or,
dredge the almonds with powdered sugar.) If you want to insure perfectly clean cuts,
portion the cake and then apply the glaze and almonds as for the whole cake
(the sliced almonds might cause the tender and soft cake to tear when you cut
it).<br /><br /><a href="https://docs.google.com/document/d/1q5VYDrzitTGiZ_AMJZSMuHqt0LiaWpZaLhpDgZFTwQQ/edit?usp=sharing" target="_blank">Printable Version</a></span></span><p></p><div><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhximWCGIXAzI9Gy_Fxu0ixyk1SLk2LdooNt9G9stTYRYC3qF0l1nOtmvARviIjF61bdIVaOn8ZCxit5GFgkrWCawsTKGPzQ9-Qb-a_AwGduWbtu4SR3kzywmyFxt4faNxtPVEIJwE2WgQ/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1462" data-original-width="2048" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhximWCGIXAzI9Gy_Fxu0ixyk1SLk2LdooNt9G9stTYRYC3qF0l1nOtmvARviIjF61bdIVaOn8ZCxit5GFgkrWCawsTKGPzQ9-Qb-a_AwGduWbtu4SR3kzywmyFxt4faNxtPVEIJwE2WgQ/w640-h456/20210801_180423+%25282%2529.jpg" width="640" /></a></div><br /><br /></span></div>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com4tag:blogger.com,1999:blog-5086745178674356329.post-40896472474056499692021-07-12T16:14:00.005-05:002021-07-25T14:20:00.714-05:00Cooking from the Summer Pantry: Pasta with Cherry Tomatoes, Corn & Pesto<p><span style="font-family: inherit;"><span style="text-indent: 0in;">I have been a bit bummed about my lack of attention to my
blog…for some time now if I’m honest…but especially in recent months.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Over the past few years I have reduced the
number of posts simply because I just don’t have the time to invest in it like
I once did.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">But during the pandemic I
haven’t really had much in the way of new cooking/recipes to post.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">The cooking I do for private dinners and new
classes has been radically reduced (for a while it disappeared entirely).</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">The cooking I do for myself has been mostly
cooking tried and true items (many of which I have already posted!).</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">My pandemic year (going on two, now…) has
been spent cooking a lot of never-to-be-duplicated meals which are made up of leftovers
from online classes (since I don’t serve tastings for those classes) and
cooking from my pantry in an effort to minimize time spent out and about.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">So the meals have been what some might
consider boring (not blog-worthy?).</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;"> </span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: black;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk45P8-K44kFti59PyjqTuc4kUYuewiKG8k-GiCyqWOnlA3EwQPgwt1nh2KyPURIZ2PPX16hxlSdCPf3IDEyc1pE_BqwJlE3qbggXcHdb-xuyW2MYmP-E8ikL_xv2Y94WYAraDrwar_i8/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk45P8-K44kFti59PyjqTuc4kUYuewiKG8k-GiCyqWOnlA3EwQPgwt1nh2KyPURIZ2PPX16hxlSdCPf3IDEyc1pE_BqwJlE3qbggXcHdb-xuyW2MYmP-E8ikL_xv2Y94WYAraDrwar_i8/w493-h640/20210710_191008+%25282%2529.jpg" width="493" /></a></span></div><span style="font-family: inherit;"><br />Despite this feeling that the things I have made might not
be interesting enough for my blog, I have never felt deprived by these meals:<span style="mso-spacerun: yes;"> </span>they have been delicious!<span style="mso-spacerun: yes;"> </span>And I have realized that in many respects the
kind of cooking I have done for myself during this time is exactly the kind of
skill I have always wanted to impart in my classes and on my blog.<span style="mso-spacerun: yes;"> </span>It is, in fact, <i>really</i> cooking.<span style="mso-spacerun: yes;"> </span>It is a cuisine of daily inspiration from
what you have on hand—made possible from a lifetime of cooking that has produced
an abundance of taste memory and a set of well-honed kitchen skills.<span style="mso-spacerun: yes;"> </span><span style="text-indent: 0in;"> </span></span><p></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: black;">Unfortunately this kind of skill can’t be acquired through
a class, food TV, or a blog… unless you are engaging in the activity itself
after you watch or read.<span style="mso-spacerun: yes;"> </span>But—in the hope
that people <i style="mso-bidi-font-style: normal;">are</i> cooking—I will
continue (when I can!) to do on my blog what I have always done:<span style="mso-spacerun: yes;"> </span>teach skills (see my catalog of <a href="http://www.forloveofthetable.com/p/basic-techniques.html" target="_blank">basic techniques</a>…as well as the incidental skills included in almost every single
post) and describe as best as I am able how I arrived at a certain result
(which I try to do in most of my posts and recipes).<span style="mso-spacerun: yes;"> <br /></span></span><span style="text-indent: 0in;"><br />Today’s post is in the spirit of this kind of daily cooking. It is not new…or exciting. It is just my predictable favorite: pasta. But it made a satisfying summer meal. And it came together quickly and easily
because it was just a matter of pulling together a bunch of stuff I had in my
pantry… and applying techniques I use in the kitchen all the time. </span><span style="text-indent: 0in;"> </span></span></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: black;">As I scanned my pantry Saturday there was a lot to choose
from.<span style="mso-spacerun: yes;"> </span>(The truth is that if you cook
regularly, you will almost always have the means at your disposal to make some
kind of a meal.)<span style="mso-spacerun: yes;"> </span>Much of what I had required
more cooking than I was in the mood for.<span style="mso-spacerun: yes;">
</span>But my eyes fell on the last of some pesto that I had made for a quick
meal for a client (it was <a href="http://www.forloveofthetable.com/2017/04/a-simple-spontaneous-dinner-from-early.html" target="_blank">carrot top pesto</a>…but any green “herb” pesto</span></span>—<span style="font-family: inherit;"><span style="color: black;"><a href="http://www.forloveofthetable.com/2010/09/linguine-with-garden-fresh-basil-pesto.html" target="_blank">basil</a>, <a href="http://www.forloveofthetable.com/2011/05/busy-days-of-may-and-recipe-for-arugula.html" target="_blank">arugula</a>, <a href="http://www.forloveofthetable.com/2013/07/kale-pestoto-blanch-or-not-to-blanch.html" target="_blank">kale</a></span></span>—<span style="font-family: inherit;"><span style="color: black;">would have been good) and some corn that I had “<a href="http://www.forloveofthetable.com/2010/08/roasted-corn-tomato-salad-with-basil.html" target="_blank">roasted</a>” while I had the grill on to
make a pizza a few days ago.<span style="mso-spacerun: yes;"> </span></span><span style="text-indent: 0in;"> </span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXbenWfLv2uE3TpIg3mOmNc7aEnUu5OfhJrISdvmaVxhGPLbyPbGAqyuGOXmmWfF3mrPRstz5Ouv-EPlgB1wlq8Arr5LBXiwHR4U8Yj1Vl1JKCybMDqZ7NdlIC_cBir4I-73dGUD0LZs/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXbenWfLv2uE3TpIg3mOmNc7aEnUu5OfhJrISdvmaVxhGPLbyPbGAqyuGOXmmWfF3mrPRstz5Ouv-EPlgB1wlq8Arr5LBXiwHR4U8Yj1Vl1JKCybMDqZ7NdlIC_cBir4I-73dGUD0LZs/w400-h300/20210708_185541.jpg" width="400" /></a></div><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;">Early in my career I started keeping a spiral bound
notebook to jot down things I cooked or baked at home (I had other
notebooks for the professional kitchens in which I worked). This is a great practice when you are
learning to cook. Record your successes and your failures…along with a note or two
about why it was a success or failure. (Make notes in your cookbooks too.) All of this knowledge will come in handy and
help hone your skills. I have referred
back to mine many times over the years.
It has been a while since I made an entry. I probably should have been keeping notes in
it during this past year. (I actually
have kept notes…knowing that many of the meals will be turned into recipes for
my classes and clients. Unfortunately
they are on random pieces of paper that I will have to hunt for when I want
them.) Anyway, the pesto and roasted
corn reminded me of a pasta that I was pretty sure I had jotted down in that notebook. </span><span style="font-family: inherit; text-indent: 0in;"> </span></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: black;">When I looked, I found that I had. What I made wasn’t an
exact duplicate of the original (I think I sautéed the corn in the original…and
I’m certain I didn’t use carrot top pesto)…but having my notes filled out the
rest of the flavors of the dish:<span style="mso-spacerun: yes;"> </span>cherry
tomatoes (<i style="mso-bidi-font-style: normal;">always</i> on my counter in the
summer)…as well as standard pantry items (garlic, olive oil, vinegar, herbs and
Parmesan/Pecorino).</span><span style="text-indent: 0in;"> </span></span></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: black;">The method I used to prepare/warm the cherry tomatoes is
from a long ago favorite from the book <a href="https://www.amazon.com/Panisse-Pasta-Calzone-Cookbook-Library/dp/0679755365/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr=" target="_blank">Chez Panisse Pasta, Pizza & Calzone
by Alice Waters</a>.<span style="mso-spacerun: yes;"> </span>Cherry tomatoes are
halved and warmed gently (they should hold their shape) in a generous quantity
of olive oil, finished with vinegar, tossed with long thin pasta and topped
with a shower of toasted breadcrumbs.<span style="mso-spacerun: yes;"> </span>If
you have an abundance of beautiful, tiny cherry tomatoes, Waters’ pasta is a
great dish to make.</span><span style="text-indent: 0in;"> </span></span></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: black;">For my pasta I started with Waters’ method for the tomatoes...then added a
tiny clove of chopped garlic and my roasted corn...and warmed everything through.<span style="mso-spacerun: yes;"> </span>I let it sit off the heat while I cooked the
pasta so that the ingredients would have a chance to get to know one another.<span style="mso-spacerun: yes;"> </span>When the pasta was done I combined this
“sauce” with the pasta, pesto, pasta water, and a handful of arugula (chopped).<span style="mso-spacerun: yes;"> </span>I topped it all with a finely grated mix of
Parmesan and Pecorino.</span><span style="text-indent: 0in;"> </span></span></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: black;">I will make it again.<span style="mso-spacerun: yes;">
</span>I hope others will give it a try too.<span style="mso-spacerun: yes;">
</span>But mostly, I hope people will be inspired to get into the kitchen and
cook—even if it’s just something simple and “boring.”</span><b style="text-indent: 0in;"><o:p> </o:p></b></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><b style="text-indent: 0in;"><o:p></o:p></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><b style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmgWrsfiSv0ZxfiIOwmAK_n3diwU5rx75CiLGfJNWAVP8Mf0YroJQAYdwOpzUumoF2zDvAWh12mQL2zWJ9CWEmdmv2nRhG_CCEk6shwrZz4qOrTEWgyUg84U7lKCXuej9WaobbfVVvII/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1478" data-original-width="2048" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmgWrsfiSv0ZxfiIOwmAK_n3diwU5rx75CiLGfJNWAVP8Mf0YroJQAYdwOpzUumoF2zDvAWh12mQL2zWJ9CWEmdmv2nRhG_CCEk6shwrZz4qOrTEWgyUg84U7lKCXuej9WaobbfVVvII/w640-h462/20210710_183145+%25282%2529.jpg" width="640" /></a></b></span></div><span style="font-family: inherit;"><b style="text-indent: 0in;"><br /></b></span><p></p>
<p align="center" class="MsoNormal" style="margin-left: 0in; text-align: center; text-indent: 0in;"><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="color: black;">Pasta with Cherry Tomatoes, Corn & Pesto</span></b><span style="text-align: left; text-indent: 0in;"> </span></span></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: black;">For 1 portion (multiplies easily for more):<br /></span><span style="text-indent: 0in;"><br />1 1/2 to 2 T. olive oil<br /></span><span style="text-indent: 0in;">1/2 c. (75 to 85 g.) small cherry tomatoes, halved<br /></span><span style="text-indent: 0in;">A very small clove of garlic, minced<br /></span><span style="text-indent: 0in;">1 t. sherry vinegar (red or white wine vinegar will work,
too)<br /></span><span style="text-indent: 0in;">1/2 c. (75 g.) cooked (<a href="http://www.forloveofthetable.com/2010/08/roasted-corn-tomato-salad-with-basil.html" target="_blank">roasted</a>…grilled….) corn kernels<br /></span><span style="text-indent: 0in;">90 g. gemelli, gigli, fusilli (long or short cut), or
strozzapreti—any noodle with some nice nooks and crannies will work<br /></span><span style="text-indent: 0in;">2 T. pesto<br /></span><span style="text-indent: 0in;">2 to 3 T. chopped arugula (or basil)<br /></span><span style="text-indent: 0in;">Parmesan and/or Pecorino, finely grated<br /></span><span style="text-indent: 0in;"><br />Place the oil, tomatoes, garlic and a generous sprinkling
of salt in a sauté pan large enough to hold the pasta and vegetables.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Gently warm until the tomatoes have begun to
soften slightly (but aren’t losing their shape.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">Add the corn along with several grindings of pepper and heat
through.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Add the vinegar and toss to
combine.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Taste and correct the
seasoning.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Remove from the heat and let
sit while the pasta cooks.</span><span style="text-indent: 0in;"> <br /></span><span style="text-indent: 0in;"><br />Cook the pasta in a large pot of well salted water until al
dente.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">When the pasta is cooked, scoop
out some of the pasta water and set aside.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">Drain the pasta and add to the pan of vegetables along with the pesto, a
tablespoon or two of the pasta water and the chopped arugula.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Toss until the pasta and vegetables are
coated in a light, fluid, pesto-y sauce. Transfer to a serving plate and top
with Parmesan and/or Pecorino.<br /></span><span style="text-indent: 0in;"><br /><i>Note</i>:</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">If you don’t
have a sauté pan large enough to hold the vegetables and pasta, you can toss
the pasta with the sauce/vegetables in the pot in which you cooked the
pasta.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Just drain the pasta (not
forgetting to save some of the water) and return it with the sauce to the pot.</span></span></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><a href="https://docs.google.com/document/d/1gyDQNH6p-OojXI6qas_tXp5JToXa41WI8zigDMqrkm0/edit?usp=sharing" target="_blank">Printable Version</a></p>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com2tag:blogger.com,1999:blog-5086745178674356329.post-38906297808291665772021-05-23T21:59:00.003-05:002021-05-24T09:16:44.799-05:00Spring Empanadas...Ricotta with Spinach, Peas & Spring Onions<p><span style="font-family: inherit;"><span style="text-indent: 0in;">The empanada recipe I’m sharing today is technically
season-less.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">All of the ingredients are
not only available year round…but they can almost always be found of good
quality.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Baby spinach (in little 5 oz.
“clamshells”) is ubiquitous….as are frozen peas and scallions/green
onions.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">But nothing is truly season-less.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Everything has a moment during the natural
growing seasons when it is at its happiest and most abundant.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">For these three ingredients, that moment is
mid to late spring.<br /></span></span></p><p><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDqdDyj-lcAveptFUL1lUUSY2uQLajv6EvyJICtdfLdB6t6zIymB47OiEq1_n6mEeGwVBT4jhUNvVKShL5NKoAmW-Gnv4DR_mzEvoHbKdItCSxzrpiZZsdaONOdmmMEtqDxnqVGo8bN4/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1840" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDqdDyj-lcAveptFUL1lUUSY2uQLajv6EvyJICtdfLdB6t6zIymB47OiEq1_n6mEeGwVBT4jhUNvVKShL5NKoAmW-Gnv4DR_mzEvoHbKdItCSxzrpiZZsdaONOdmmMEtqDxnqVGo8bN4/w576-h640/20210502_184349+%25282%2529.jpg" width="576" /></a></span></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br />Spinach is always one of the first greens to show up
at the farmers markets. Like most leafy greens, it disappears from the market
stalls as the temperatures begin to go up.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">But I always look forward to that first local crop and enjoy it in
tarts, pastas, pilafs, etc. before it vanishes until autumn.<br /></span><span style="text-indent: 0in;"><br />Spring onions too are one of the first things to
appear.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I’ve always called scallions
“spring onion wannabes” … because once you’ve tasted them and cooked with them,
you know that scallions are nice (and like the clamshells of spinach, I’m
grateful to be able to get them year round), but they lack the vibrancy and
flavor of the local, in-season specimens.</span><span style="text-indent: 0in;"> </span></span><p></p><p><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUJ1yO3z3YIVmsODZeK47GIk6anvmqwL1tiLDTsHUd1oaFqRrdW0q4d_ceDE18UlmCB7qvHqWRCL6sIkf5g6jPn6HI9T8uoOcY4t8gF04QXRatQW1R-iPTjSqOgTfnXTGsoQ-i6tjS2I/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1621" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUJ1yO3z3YIVmsODZeK47GIk6anvmqwL1tiLDTsHUd1oaFqRrdW0q4d_ceDE18UlmCB7qvHqWRCL6sIkf5g6jPn6HI9T8uoOcY4t8gF04QXRatQW1R-iPTjSqOgTfnXTGsoQ-i6tjS2I/w507-h640/20210503_132535+%25282%2529.jpg" width="507" /></a></span></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br />A</span><span style="text-indent: 0in;">nd fresh peas….</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">They are so fleeting…and so special.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">Sadly, unless you grow them yourself, the fresh ones can be
starchy.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">They are worth buying a bunch
to freeze yourself if you come across some young and particularly sweet
ones.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I may have mentioned before that
one of the few things that I like from Trader Joe’s is their fresh peas.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">They have them from about March through June.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">They are delicious…sweet…and keep for quite a
while (I’m mystified as to why).<br /></span><span style="text-indent: 0in;"><br />This spring when I was trying to round out a
multi-course menu for a family who wanted to eat mostly vegetarian food, an
appetizer course featuring spinach and ricotta empanadillas came to mind.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Peas and spring onions seemed like natural
additions.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">As it turns out, the peas are
what really make these turnovers special—adding texture and giving an overall
lighter result.</span></span><p></p><p><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4ftt9dhWOH6ZueIqxP_1El-NYuA4ccroVc8V3dDjOLYtd0A-W3iMU66QqjC8WpwlnZbLhrEn9o58v0DFC9EHOnzhcq_xcgPvxr0rqywKrHARWWD5xRundDFHpr5kOPovbZoH2J0jWs8/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1773" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg4ftt9dhWOH6ZueIqxP_1El-NYuA4ccroVc8V3dDjOLYtd0A-W3iMU66QqjC8WpwlnZbLhrEn9o58v0DFC9EHOnzhcq_xcgPvxr0rqywKrHARWWD5xRundDFHpr5kOPovbZoH2J0jWs8/w555-h640/20210410_192714+%25282%2529.jpg" width="555" /></a></span></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br />When I was testing the recipe I made some large
(entrée sized) along with the appetizer sized ones.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Both are good, but I loved the larger
size.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">One made a perfect spring
dinner…along with a few crunchy radishes and an asparagus salad.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">(I think any crunchy vegetable—as opposed to
leafy—salad would be good.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;"><a href="http://www.forloveofthetable.com/2017/02/grated-carrot-salad-with-coriander.html" target="_blank">Grated carrot salad</a> comes to mind….)<br /></span><span style="text-indent: 0in;"><br />The smaller ones are good too...but they tend to open
up and ooze a bit in the oven.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Not to
worry though, it’s pretty easy to use a small spoon to push the filling back inside
the turnover through the fissure from which it escaped.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">No one to whom they are served will ever
know.<br /></span><span style="text-indent: 0in;"><br />The large and small ones both can be served with a
sauce—labneh, plain or herbed sour cream, or green goddess dip/sauce are all
good options.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I tend to like sauces with
savory turnovers, but as I was enjoying these, I discovered they were pretty
tasty all on their own…so the sauce is definitely optional.</span></span><p></p><p><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTBgDT20C6DUDM-G3HbuL9EH0Flq7VDVaw-jAkf7jC4MNNZACBsewQHNgjVeYKju8b80rD_Re2VEJlduzrBGJeSye21-rZJbCMBgWysMTFHcTw68mEL_bnaG9ruE-y3dQyntq7Ax16uM/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1763" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRTBgDT20C6DUDM-G3HbuL9EH0Flq7VDVaw-jAkf7jC4MNNZACBsewQHNgjVeYKju8b80rD_Re2VEJlduzrBGJeSye21-rZJbCMBgWysMTFHcTw68mEL_bnaG9ruE-y3dQyntq7Ax16uM/w552-h640/20210502_184508+%25282%2529.jpg" width="552" /></a></span></span></div><p></p><p align="center" class="MsoNormal" style="margin-left: 0in; text-align: center; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;"><br /></span></b></p><p align="center" class="MsoNormal" style="margin-left: 0in; text-align: center; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Spinach, Pea & Ricotta Empanadas<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">1 recipe Short Crust Pastry, divided into 4 equal <br />pieces<br /></span><span style="text-indent: 0in;">5 oz. stemmed spinach, washed<br /></span><span style="text-indent: 0in;">1 T. unsalted butter<br /></span><span style="text-indent: 0in;">2/3 c. sliced spring onions or scallions (white
portions, plus a few inches of the green)<br /></span><span style="text-indent: 0in;">1 clove garlic, minced<br /></span><span style="text-indent: 0in;">1 t. picked thyme, minced<br /></span><span style="text-indent: 0in;">1/2 c. (130 g.) whole milk ricotta<br /></span><span style="text-indent: 0in;">1/2 oz. finely grated pecorino<br /></span><span style="text-indent: 0in;">3 oz. coarsely grated whole milk, low-moisture
Mozzarella<br /></span><span style="text-indent: 0in;">2/3 c. frozen peas, thawed (or fresh, blanched)<br /></span><span style="text-indent: 0in;">Salt & pepper<br /></span><span style="text-indent: 0in;">1 egg beaten with 1 T. water to make egg wash</span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVwg1ee_574wC80BgOX14vsRZ__DL2d8pBX4vnr1Vn6LKqLqGfZVXEY-gcUVLbK9w7CmoaaxR94Hm8vUYCxzPqmioLYSvl_Tv3Mw9Or9MobEYON_Pc3J6BgkwB_rL7acc3KsLl7zphH4/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVwg1ee_574wC80BgOX14vsRZ__DL2d8pBX4vnr1Vn6LKqLqGfZVXEY-gcUVLbK9w7CmoaaxR94Hm8vUYCxzPqmioLYSvl_Tv3Mw9Or9MobEYON_Pc3J6BgkwB_rL7acc3KsLl7zphH4/w400-h300/20210502_161407+%25282%2529.jpg" width="400" /></a></span></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br /></span><span style="text-indent: 0in;">Roll each chunk of dough into a thin round and trim to
make a 7-inch round.</span><span style="text-indent: 0in;"> </span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48TuX83zOkQZvBJOB6Ndax3Z6An5HcA9sSbDCmQ67-k9XrO__oyEhGHDCW1vC6adnZrO9mt4EhE8uTVKwbjgGRAjoKP0HIgQqZWWy3gXsGnYVEBT954o0PhqdKRiKeZZZK2HBs63rmQg/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48TuX83zOkQZvBJOB6Ndax3Z6An5HcA9sSbDCmQ67-k9XrO__oyEhGHDCW1vC6adnZrO9mt4EhE8uTVKwbjgGRAjoKP0HIgQqZWWy3gXsGnYVEBT954o0PhqdKRiKeZZZK2HBs63rmQg/w400-h300/20210502_171944.jpg" width="400" /></a></div><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">Place the finished
rounds on a parchment lined baking sheet, cover with plastic wrap and chill
until ready to use.</span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">Cook the spinach in the water clinging to the leaves
in a covered pan.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">When the leaves are
wilted and tender, remove from the heat and cool.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Squeeze out the excess liquid and chop.<br /></span><span style="text-indent: 0in;"><br />Melt the butter in a medium-sized sauté pan with a lid
(you may use the same pan in which the spinach was cooked).</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Add the spring onions and garlic and a
generous pinch of salt.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Stir to coat the
spring onions in the butter.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Cover and
reduce the heat and cook until the onions are tender—8 to 10 minutes.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Stir in the thyme. Let cool.<br /><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBE9R6iGwxblvi5oUIqbP5pRoULXjue3aV5WOBg_oDSKfbFJDuxjnjHldhyG8YtMtvz1CVqNPu8QHQvKExvcb5A0QO4Enamf2gduh-21IoOynq4B3jub3-Nhk37fUTVA-Hx-0hCc8RVoQ/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBE9R6iGwxblvi5oUIqbP5pRoULXjue3aV5WOBg_oDSKfbFJDuxjnjHldhyG8YtMtvz1CVqNPu8QHQvKExvcb5A0QO4Enamf2gduh-21IoOynq4B3jub3-Nhk37fUTVA-Hx-0hCc8RVoQ/w400-h300/20210502_163716.jpg" width="400" /></a></span></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br />In a medium-sized bowl, combine the cooled spring
onions, the spinach and the ricotta and mix until smooth.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Work in the pecorino, mozzarella and peas
(it’s ok if some of the peas get crushed).</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">Season the mixture with a quarter teaspoon of kosher salt and several
grindings of pepper.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Taste and correct
the seasoning.</span><span style="text-indent: 0in;"> <br /><br /></span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuNHDSZ-UXSL2gk_1oVVorgcvKjku5gl7Hx2nI1pV4v3G4zk1E-KMBrL8RSyUP7NBxjHS-OBc1TMlIP-DVnBBncebiOmQ2aPSdAq7DYz6k6q9VPKqKjR2ZjVLeLReSfFyQqaHzubMEvM/" style="font-family: inherit; margin-left: 1em; margin-right: 1em; text-indent: 0in;"><img alt="" data-original-height="1515" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjuNHDSZ-UXSL2gk_1oVVorgcvKjku5gl7Hx2nI1pV4v3G4zk1E-KMBrL8RSyUP7NBxjHS-OBc1TMlIP-DVnBBncebiOmQ2aPSdAq7DYz6k6q9VPKqKjR2ZjVLeLReSfFyQqaHzubMEvM/w400-h296/20210502_164028+%25282%2529.jpg" width="400" /></a></div><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><br /></span><span style="text-indent: 0in;">Spread the rounds of dough on the work surface.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Place a fourth of the filling (about 100g) on
one side of each round of dough in an even thickness, leaving a one inch
border.</span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg41SqGNULqm99CDexy8eUJLVnZhjXf5QjQ7PsyAkQwr31UjpC-1VbcnqxczYfjsqRE9aPpXNQ0YjZl6luJuOX-h0O9qJ8MgZcOpzj-S9Ut1iB-bXgCxcbZlYca5sEFNkrYV-nK2qG88C8/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg41SqGNULqm99CDexy8eUJLVnZhjXf5QjQ7PsyAkQwr31UjpC-1VbcnqxczYfjsqRE9aPpXNQ0YjZl6luJuOX-h0O9qJ8MgZcOpzj-S9Ut1iB-bXgCxcbZlYca5sEFNkrYV-nK2qG88C8/w300-h400/20210502_174213+%25282%2529.jpg" width="300" /></a></span></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br /><span style="font-family: inherit; text-indent: 0in;">Brush the edges with egg wash,
fold the dough over and seal—you may do this with a fork, or fold the edges
over and crimp.</span><span style="font-family: inherit; text-indent: 0in;"> </span></span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57iheSjjd8mIvBTgwijP4ELpJCZT9f8P61k6VQLAEDAYvmWqCAAdn8yqQhbnOImdPAfnDckduqBd09hrillw0vAFyvWJwVrVHQYvzaJ4lTZSEz7RYH7l7W6bF-XU5t8B0Ifp2ws2mNE8/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57iheSjjd8mIvBTgwijP4ELpJCZT9f8P61k6VQLAEDAYvmWqCAAdn8yqQhbnOImdPAfnDckduqBd09hrillw0vAFyvWJwVrVHQYvzaJ4lTZSEz7RYH7l7W6bF-XU5t8B0Ifp2ws2mNE8/w400-h300/20210502_174526.jpg" width="400" /></a></span></span></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;"><br />Spread the empanadas on
a parchment lined baking sheet.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">If time,
chill.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">When ready to bake, brush them
with the egg wash.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">With a sharp knife,
cut 2 or 3 vents in the top of each empanada.</span></span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;">Transfer to a 400° oven and bake until golden brown
and crisp and a few bubbles are visible at the steam vents—about 25 to 30
minutes.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Let cool briefly before
serving.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Serve with sour cream, Labneh
or Green Goddess dip.</span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUCs664Pn7ZUl8y2N0uFaD9PVgNrJa98gFF9dxLUfFZ9zKYHo0siKoM9SUyNCllmjv_7s-ibtRMQ2ffhj9-nusgRoZ6yNL-nJxZ9UCqXRJ_rY5tNjrMCo5dVbjN6yYr76qnbc5MFcn7k/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUCs664Pn7ZUl8y2N0uFaD9PVgNrJa98gFF9dxLUfFZ9zKYHo0siKoM9SUyNCllmjv_7s-ibtRMQ2ffhj9-nusgRoZ6yNL-nJxZ9UCqXRJ_rY5tNjrMCo5dVbjN6yYr76qnbc5MFcn7k/w300-h400/20210502_183356+%25282%2529.jpg" width="300" /></a></span></div><span style="font-family: inherit; text-indent: 0in;"><br /><span style="font-family: inherit; text-indent: 0in;"><u style="font-style: italic;"><b><br />Miniature, hors d'oeuvres-sized empanadas
(empanadillas)</b></u></span><span style="font-family: inherit; text-indent: 0in;"><b>:</b></span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">Make 1 1/2 times the short
crust pastry recipe (225g/8oz flour, 1/2 t. salt, 170g/6oz butter, 85g/5 to 6
T. ice water) and form into one large disc for chilling.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">When ready to make the empanadas, roll out
1/4 to 1/3 of the dough on lightly floured surface to 1/8-inch thickness.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Cut dough into generous 3-inch rounds.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Place a scant tablespoon of filling (12 g.)
in the center of each round.</span><span style="text-indent: 0in;"> </span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaHQemDwDhXGu_HrSC-BNODvQ4fau7nAUER7ZVQ_ixorO4X_nemlJdlZlRnmPZsVAidw1ng41mi5b7k4NVEZN3xefRmxSWZ8LUCSTqAftj3Pvs2kn7jjTQ0BScUx8cE7CsaCKjDY7Q-E/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaHQemDwDhXGu_HrSC-BNODvQ4fau7nAUER7ZVQ_ixorO4X_nemlJdlZlRnmPZsVAidw1ng41mi5b7k4NVEZN3xefRmxSWZ8LUCSTqAftj3Pvs2kn7jjTQ0BScUx8cE7CsaCKjDY7Q-E/w400-h300/20210503_112136+%25282%2529.jpg" width="400" /></a></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br />Paint edges
with egg, fold dough over filling and pinch to seal.</span><span style="text-indent: 0in;"> </span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgxp6n8I58TMuSfUE5Xu2BMbpkPyq21KFmE1SDCFIZpZM73vsZCCtrtqdjxZHKTA3p83hy2rntWWFOTPUwMLTRNY-ggSUfon_x1zgtumyQsCvIRMId_LH9-aUIBReuGFg_tclX0LiBwQ/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgxp6n8I58TMuSfUE5Xu2BMbpkPyq21KFmE1SDCFIZpZM73vsZCCtrtqdjxZHKTA3p83hy2rntWWFOTPUwMLTRNY-ggSUfon_x1zgtumyQsCvIRMId_LH9-aUIBReuGFg_tclX0LiBwQ/w400-h300/20210503_112226+%25282%2529.jpg" width="400" /></a></span></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br />Gather the scraps and combine them with the
next piece of fresh dough, rolling out and cutting as before.</span><span style="text-indent: 0in;"> </span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5w78edn8OeYlmc2SWu-mr4iW1a_VyI4NpwlNIfe_49DV3LQ9uDGrLF-aEc1S_S-MrYLZx-ZuIS16gAM-bwQPsz93r2Xkidt8J5NBb3a4ncizN87MRnOxnVFZWvsOwnMhZFJUlhyxAlO4/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5w78edn8OeYlmc2SWu-mr4iW1a_VyI4NpwlNIfe_49DV3LQ9uDGrLF-aEc1S_S-MrYLZx-ZuIS16gAM-bwQPsz93r2Xkidt8J5NBb3a4ncizN87MRnOxnVFZWvsOwnMhZFJUlhyxAlO4/w300-h400/20210503_112424+%25282%2529.jpg" width="300" /></a></span></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br /><span style="font-family: inherit; text-indent: 0in;">Continue to roll out and cut in this manner,
always incorporating some of the scraps into the fresh dough.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">When done, spread the empanadas on parchment
lined baking sheets and brush with more egg wash.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">If time, chill.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Transfer to room temperature, parchment lined
sheet pans before baking.</span><span style="font-family: inherit; text-indent: 0in;"> </span></span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08BcB0h69gxPjV9hLa2uOId9fxGer7kUiGCJi-VHp31iS3p0icfERjr-A5yc80ZnW9qbpRsiAt5IB6zJrVp_WG4llEHFOol11pvxO17sEzF77dxmgLWUocY-lmqWcWJtUTO_E9J2xRsg/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08BcB0h69gxPjV9hLa2uOId9fxGer7kUiGCJi-VHp31iS3p0icfERjr-A5yc80ZnW9qbpRsiAt5IB6zJrVp_WG4llEHFOol11pvxO17sEzF77dxmgLWUocY-lmqWcWJtUTO_E9J2xRsg/w300-h400/20210503_130800+%25282%2529.jpg" width="300" /></a></span></span></span></div><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;">Bake at 450° until
golden brown—about 12 to 15 minutes.</span><span style="font-family: inherit; text-indent: 0in;">
</span><span style="font-family: inherit; text-indent: 0in;">Makes 32. (For a few pointers on rolling out small appetizer-sized empanadas, check out this <a href="http://www.forloveofthetable.com/2010/06/spinach-empanadas-and-few-tips-on.html" target="_blank">post.</a>)</span></span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><b><a href="http://www.forloveofthetable.com/2011/10/tender-flakya-tutorial-on-short-crust.html" target="_blank">Short Crust Pastry:</a></b><br />150 g. (about 1 1/3 c.) all-purpose flour<br />3/8 t. salt<br />114 g. (1 stick) cold unsalted butter, sliced a scant 1/4-inch thick<br />3 to 4 T. ice water<br /><br /></span></span><span style="text-indent: 0in;">Combine the flour and the salt in a medium-sized bowl.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Rub the butter into the flour until the butter is in small pea-sized pieces. Drizzle 3 T.. ice water over the flour/butter mixture.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Using your hands, fluff the mixture until it begins to clump, adding more water if necessary.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Turn the dough out onto a counter and form into a mound.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Using the heel of your hand, gradually push all of the dough away from you in short forward strokes, flattening out the lumps.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Continue until all of the dough is flat.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Using a bench scraper, scrape the dough off the counter, forming it into a single clump as you do.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Wrap and chill for at least 30 minutes.</span><span style="text-indent: 0in;"> </span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><a href="https://docs.google.com/document/d/1G4XSg-5qBDpwCSn50LqbnEkX3BFffwLGiVxncTjis3M/edit?usp=sharing" target="_blank">Printable Version</a></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPE5yk6DYf1Uw-L5D73mWvAd8WfUyiE-HiK_o5qqJczoO1LgP-kcG0C2rRwZTz4HZsnZ-5tHYvdITkaxiedTmLyjMzT05h3WOjKYTMN4auW4NSdU7YMDbPw1yE0_8bK3VvAAdYhlCuok/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPE5yk6DYf1Uw-L5D73mWvAd8WfUyiE-HiK_o5qqJczoO1LgP-kcG0C2rRwZTz4HZsnZ-5tHYvdITkaxiedTmLyjMzT05h3WOjKYTMN4auW4NSdU7YMDbPw1yE0_8bK3VvAAdYhlCuok/w640-h480/20210503_132624+%25282%2529.jpg" width="640" /></a></div><br /><br /><p></p>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-8000704107584858032021-03-31T23:15:00.002-05:002021-03-31T23:17:26.610-05:00Golden Beet & Pear Soup<p><span style="font-family: inherit;"><span style="text-indent: 0in;">Whenever someone hires me to prepare a meal, the first
thing I do is ask them about their food preferences.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Of course I want to make sure that I know
about allergies and food dislikes…but mostly I’m interested in finding out what
they really love to eat…or what they are in the mood for right now—basically
what will make the meal special for them.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">Most of the time people request a certain protein for the entrée…or a
seasonal ingredient that they would love to have somewhere in the menu.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Occasionally someone will request a particular
classic dish.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">But most of the time the
requests are general in nature.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Whether
general or specific, I use their preferences to design a few menus (that sound
delicious to me) that they can then choose from.<br /></span><span style="text-indent: 0in;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesO_Q2YALG7gsawsrO28tj5vGEeGSiVA3tQTM0z9vCl1rvRrFmlQ2tRQfgUDKUGhSGzucDhFAMjjg3MTTNd-MDYVroJEiZW_JYoo_3gelo9XaDNzFBf4QPgBqifQdAla2jiNhb3QWrG0/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1559" data-original-width="2048" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesO_Q2YALG7gsawsrO28tj5vGEeGSiVA3tQTM0z9vCl1rvRrFmlQ2tRQfgUDKUGhSGzucDhFAMjjg3MTTNd-MDYVroJEiZW_JYoo_3gelo9XaDNzFBf4QPgBqifQdAla2jiNhb3QWrG0/w640-h488/20210312_123855+%25282%2529.jpg" width="640" /></a></span></div><span style="font-family: inherit;"><br />Recently as I was getting ready to prepare a special
lunch for two women who have been coming to my classes since the very first
class I taught (almost 20 years ago!), I was surprised to get a very specific
request in response to my query:<span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Golden
Beet & Pear Soup.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I had never
thought of making a golden beet soup (a great idea because you get the
delicious beet flavor without the shocking color of a magenta soup)…much less
combining it with pear.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">But beet and
pear are a classic salad combination…and I knew the flavors would work well
together.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">So I included a golden beet
and pear soup in my proposal.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I was not
surprised when they chose it for their first course.<br /></span><span style="text-indent: 0in;"><br />Almost all of my puréed soups follow the same
formula:</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">cook some aromatic vegetables
(always some onion/leek/shallot…often garlic, carrot and/or celery…occasionally
fennel or peppers) in a fat of some kind (butter, olive oil…sometimes bacon
fat) in order to infuse the fat with the flavor of these vegetables.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">This step gives depth and roundness of flavor
to the finished soup.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">(You should never
skip it.)</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">You can add spices and herbs
with the aromatic vegetables if you like.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">Then, add the main vegetable(s)—either in their raw form or already
cooked (<a href="http://www.forloveofthetable.com/2015/01/winter-squash-soup-to-welcome-in-new.html" target="_blank">roasted, for example</a>)—along with some stock or water.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">All of this is then simmered together to
soften the vegetables (if they were raw) and blend the flavors.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">You can also add herbs and other flavors
towards the end of cooking if you would like their flavor to be more prominent (rather
than the background flavor of those added at the beginning).</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Finally, purée and pass the soup through a
sieve (to give the most velvety texture) and finish with cream if you like. That’s
all there is to it.<br /></span><span style="text-indent: 0in;"><br />Most of the time the main vegetable will provide all
the thickening that you need for a puréed soup (they don’t need to be super
thick).</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Although occasionally you will
find recipes that incorporate potato with the main vegetable since the potato
will add thickness and body.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Frequently I
will add a little rice to cook with the vegetables.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">This provides a small amount of starch for
thickening, but mostly I like it because it seems to help emulsify the liquids
and solids together (adding to that aforementioned velvety texture).<br /></span><span style="text-indent: 0in;"><br />Because I thought the beet and pear would make a
subtle soup, I was careful not to get carried away with my additions.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I didn’t add any carrot or celery, which
could easily have overwhelmed.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">To the
onion-shallot-garlic base, I added a little coriander (to accentuate the sweetness
of the beets and pear) and thyme (which I love with pear and apples in savory
preparations).</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I also added some ginger,
which I thought would light up both main flavors (it did!).</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I could have added it at the beginning with
the aromatic vegetables, but in this case I felt this would soften the flavor
too much.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Instead I opted to add it
towards the end.<br /></span><span style="text-indent: 0in;"><br />It is always a good idea to finish a puréed soup with
a nice garnish of some kind.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">This will
provide complimentary flavor…or a great textural contrast.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">It also adds to the beauty of the final dish.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Something as simple as a drizzle of olive
oil…or lightly frothed cream…or crème fraiche…and a sprinkling of herbs (maybe parsley
or chives) is sufficient.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">But all kinds
of things are possible:</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">seasoned oils,
bits of cheese, seeds, nuts, a complimentary or contrasting vegetable purée,
pesto, croutons or garlic/cheese toasts.<br /></span><span style="text-indent: 0in;"><br />For this soup I added a drizzle of olive oil and some
crumbled blue cheese and minced toasted walnuts—which complimented both the
beets and the pears…as well as each other.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">It seemed like an obvious finish to me.</span></span><p></p><p><span><span style="font-family: inherit; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloW3Q8Y22C_4vvYBt4Y62TMu-bL3KC3voedZzi_S63d5E0y3ICC6ydV4hDAhfhnWmdM5DP9CEHKCsVQvYJeh8OqWUByzQC-WVDsBP-6fH3nF_ORlCRi1T9qAU9wGZ7a2pEeG9_PeLq8g/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloW3Q8Y22C_4vvYBt4Y62TMu-bL3KC3voedZzi_S63d5E0y3ICC6ydV4hDAhfhnWmdM5DP9CEHKCsVQvYJeh8OqWUByzQC-WVDsBP-6fH3nF_ORlCRi1T9qAU9wGZ7a2pEeG9_PeLq8g/w640-h480/20210312_122824+%25282%2529.jpg" width="640" /></a></span></div><span style="font-family: inherit;"><br /><span style="text-indent: 0in;">I was astonished by this soup.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">It is subtle…and suave…tasting of beets, with
a fragrant, slightly sweet finish from the pear.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">A truly special and elegant soup. I wouldn't have thought of if it hadn't been suggested to me.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">It will now have a permanent place in my
repertoire.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I hope that you will give it
a try. </span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I know that I will remember my
friends…and their special lunch…every time I make it.</span></span><p></p>
<p align="center" class="MsoNormal" style="margin-left: 0in; text-align: center; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span><span style="font-family: inherit;">Golden Beet & Pear Soup<o:p></o:p></span></span></b></p>
<p align="left" class="MsoTitle" style="text-align: left;"><span style="font-family: inherit;"><span>1 1/2 T. olive
oil<br /></span><span>1 large onion
(about 1/2 lb.), thinly sliced<br /></span><span>1 shallot (1
oz.), thinly sliced<br /></span><span>1 fat clove of
garlic, sliced<br /></span><span>1/2 t.
coriander seed<br /></span><span>1/2 T. picked
thyme<br /></span><span>1 T. unsalted
butter<br /></span><span>1 lb. gold
beets, peeled, halved if small, quartered if large, and sliced a scant 1/4-inch
thick<br /></span><span>1/2 T. Arborio
rice<br /></span><span>1 large firm,
but ripe, pear (about 1/2 lb.)<br /></span><span>3 c. Chicken
stock, plus more as needed for consistency<br /></span><span>1 T. minced
fresh ginger (or more to taste)<br /></span><span>1/4 c. heavy
cream<br /></span><span>Freshly
squeezed lemon juice, if needed<br /></span><span>Salt &
Pepper<br /></span><span>Garnish of
your choice:</span><span> </span><span>drizzle of olive oil,
spoonful of crème fraiche, crumbled blue cheese (something like a Danish Blue
or an aged Gorgonzola), minced toasted walnuts, etc.</span></span></p><p align="left" class="MsoTitle" style="text-align: left;"><span><span style="font-family: inherit;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSkrAZoEtoGQWvGc0EMqW74p39g7nmBB4RYVbIzLOkUvJggsynj9s1Y0RV836HS1RHxnSg0Vj3cK7XhEls3tyyEnYat04ELYQjX0up5xdfY1CPpbOGvyb1DCp3fsiogc26fSrep8wG8c/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSkrAZoEtoGQWvGc0EMqW74p39g7nmBB4RYVbIzLOkUvJggsynj9s1Y0RV836HS1RHxnSg0Vj3cK7XhEls3tyyEnYat04ELYQjX0up5xdfY1CPpbOGvyb1DCp3fsiogc26fSrep8wG8c/w400-h300/20210318_114106+%25282%2529.jpg" width="400" /></a></span></div><p></p><p align="left" class="MsoTitle" style="text-align: left;"><span style="font-family: inherit;"><span>In a large saucepan,
heat the olive oil over medium heat.</span><span> </span><span>Add
the onion, shallot, garlic, coriander and thyme, along with a generous pinch of
salt.</span><span> </span><span>Cover and gently sweat until the
onions are soft—about 15 minutes.</span><span> </span><span>Add
the butter and melt.</span><span> </span><span>Add the beets and
cook for 5 to 10 minutes—until they are beginning to soften.</span><span> </span><span>Add the rice and cook another 2 or 3 minutes.</span><span> </span><span>Add the pear and cook for a minute or two.</span><span> </span><span>Add the stock and bring to a simmer.</span><span> </span><span>Cover and cook until the beets are beginning
to be tender—about 40 minutes, add the ginger and continue to cook until the
beets are tender—about 20 minutes more. (It will seem like the beets are taking
forever to cook.</span><span> </span><span>But don’t worry…at
right about the one hour mark the will go from being a bit crisp to tender.) </span><span> </span><span>Purée the soup and pass through a fine meshed
strainer.<br /></span><span><br />Return the
soup to the pot and add the cream.</span><span> </span><span>Add
water or more stock if the soup is too thick for your liking. </span><span> </span><span>Heat through.</span><span>
</span><span>Remove from the heat.</span><span> </span><span>Taste and
correct the seasoning with salt & pepper.</span><span>
</span><span>If the soup tastes flat or out of balance, add a small squeeze of lemon.
The effect of the lemon should be to make the sweet flavors in the soup pop.</span><span> </span><span>You won’t need much…maybe a teaspoon.</span><span> </span><span>If you add too much, the soup will become
tangy (which is not the goal).</span><span> </span><span>You may
also add more freshly grated ginger if you like—but be careful, the flavors of
the soup are subtle and too much ginger will overwhelm the beet and pear.</span><span> </span><span>Serve with a spoonful of crème fraiche, or a
drizzle of olive oil, blue cheese crumbles and minced toasted walnuts.<br /></span><span><br />Makes 5 cups
or four servings (recipe is easily multiplied for more)<br /><br /><a href="https://sites.google.com/site/acookingliferecipe/golden-beet-pear-soup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Version</a></span></span></p>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-48579637081814116882021-03-14T13:52:00.002-05:002021-03-14T20:50:08.810-05:00Winter into Spring Salad<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222;">Recently while scrolling Instagram a
<a href="https://www.instagram.com/p/CLs5RlFnc8s/" target="_blank">beautiful salad from AOC</a> in Los Angeles caught my eye. It isn’t
really surprising that this happened…I love Suzanne Goin’s salads. They are always beautiful. But more importantly, they taste even better
than they look. She has a gift for combining
not only colors and shapes, but textures and flavors. I don’t think I have made all the salads in
her book Sunday Suppers at Lucques…but I have made a lot of them (some I have
shared on my blog). I have never been
disappointed.<br /><br /></span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="color: #222222;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VFZ_n_GuXhDbQcvJ1eV7CxNNQsGOfccW5Un9872S3_JvLW80Om97kVkGzgKRF_AzQ_wX9cX5iKy7fN_bZKuxwTjcygNSZGXIBra2F2bXcXrcK7nYxExEns_Yv0P41kmDgMJMiKSpPqc/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1941" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VFZ_n_GuXhDbQcvJ1eV7CxNNQsGOfccW5Un9872S3_JvLW80Om97kVkGzgKRF_AzQ_wX9cX5iKy7fN_bZKuxwTjcygNSZGXIBra2F2bXcXrcK7nYxExEns_Yv0P41kmDgMJMiKSpPqc/w605-h640/20210301_122628+%25282%2529.jpg" width="605" /></a></span></span></div><span style="font-family: inherit;"><span style="color: #222222;"><br /></span><span style="color: #222222; text-indent: 0in;">Of course I didn’t have a recipe for the
salad pictured on Instagram, but that didn’t stop me from making it.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">The combination of arugula (a long time
favorite lettuce) and radicchio (my current favorite winter “green”) with
oranges, dates, pistachios and goat cheese rang all my bells.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">And because I have been keeping radicchio as
part of my “lettuce pantry” this winter, I had all the ingredients on hand.<br /></span><span style="color: #222222; text-indent: 0in;"><br />I did make a couple of changes to the
salad.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">First, I added some roasted
beets. I don’t always have roasted beets in my fridge, but for some reason that
escapes me now, I had some.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">When I began
pulling the ingredients for the salad out on the day I intended to make it for
lunch, I pulled out the beets because my memory of the picture included
beets.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">When I checked the IG post before
I made my salad to make sure I had everything, I realized there were no beets
in the image.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">All I can say is that they clearly
belonged in my version of the salad.</span><span style="color: #222222; text-indent: 0in;"> </span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwg3KE5hdhoib2nfacepf43REYCdr-lGJZlKiw-CNnsckvEem_iSJhoGU7ZGZ2v9qVZkezOZA0c6JVbev-KQJ0T75Ua5pRNfS8h7QZUaK4p7hpT5KbmTtysx48XbQaQ1395p1i2jsAqc/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1435" data-original-width="2048" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwg3KE5hdhoib2nfacepf43REYCdr-lGJZlKiw-CNnsckvEem_iSJhoGU7ZGZ2v9qVZkezOZA0c6JVbev-KQJ0T75Ua5pRNfS8h7QZUaK4p7hpT5KbmTtysx48XbQaQ1395p1i2jsAqc/w640-h448/20210304_124049+%25282%2529.jpg" width="640" /></a><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"></span></span></div><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><br /><br /></span></span></div></div><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">The other change I made was the kind of
cheese. I had goat cheese out and was going to use it, but decided at the last
minute while I was making the salad that I wanted a salty element.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">So I used Feta instead of goat cheese. It was
delicious—not only did I really like the salt with the sweet beets and dates, I
liked the crumblier, firmer texture of the Feta.<br /></span><span style="color: #222222; text-indent: 0in;"><br />I mentioned in my last post that I like
to keep a versatile mustard and shallot based vinaigrette on hand.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">The one I had in my fridge was a simple champagne
vinaigrette that is good with bitter winter greens (like radicchio) and winter
fruits… so that’s the one I used.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">It
worked very well.</span><span style="color: #222222; text-indent: 0in;"> <br /></span><span style="color: #222222; text-indent: 0in;"><br />The salad was just excellent.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I’m sharing it here as I made it: for
one.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">But it would be an easy thing to
multiply the ingredients to make a big platter for a crowd…or several
individual plated salads.<br /></span><span style="color: #222222; text-indent: 0in;"><br />The day I made the salad, I posted a
picture of the salad on Instagram.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">When
my sister-in-law saw it she commented that the plate just screamed springtime.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I was struck by her comment because the
ingredients (citrus…winter lettuces….beets…) seemed very wintery to me.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">But she was right about the brilliant
colors.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">So I’m calling this my “Winter
into Spring Salad.”</span><span style="color: #222222; text-indent: 0in;"> </span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVdMlscmAhULZDdH3R6sWnLGgMXiD3RhB87mwV7Kf430g25DuGbMzvEh1K90T4nOWTqAHGf14VIUO0qGYLEM0_CcUCw5oO-gT0N09eubJe1IJICjOfjx6TWTo2-6T2XmYyuXIqAea288/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1563" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVdMlscmAhULZDdH3R6sWnLGgMXiD3RhB87mwV7Kf430g25DuGbMzvEh1K90T4nOWTqAHGf14VIUO0qGYLEM0_CcUCw5oO-gT0N09eubJe1IJICjOfjx6TWTo2-6T2XmYyuXIqAea288/w490-h640/20210301_122524+%25282%2529.jpg" width="490" /></a></span></span></div><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-left: 0in; text-align: center; text-indent: 0in;"><span style="color: #222222;"><span style="font-family: inherit;"><b>Winter into Spring Salad</b><br />(Arugula with Radicchio, Citrus & Dates)</span></span></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">1/2 a large or 1 small, Cara cara orange<br /></span><span style="color: #222222; text-indent: 0in;">1/2 oz. Arugula<br /></span><span style="text-indent: 0in;"><span style="color: #222222;">1/2 oz. Radicchio (about 2 leaves), torn
into large bite-sized pieces<br /></span></span><span style="text-indent: 0in;">1 T. (or to taste) </span><span style="text-indent: 0in;"><i>Champagne Vinaigrette</i></span><span style="text-indent: 0in;"> (see below)<br /></span><span style="color: #222222; text-indent: 0in;">1 medium beet (about 3 oz.), <a href="http://www.forloveofthetable.com/2010/05/busy-day-swiss-chard-frittata-roasted.html" target="_blank">roasted and cut into 8 to 10 wedges or halved and sliced crosswise (dressed with lemon or vinegar of your choice, if you like)</a><br /></span><span style="color: #222222; text-indent: 0in;">2 Medjool dates, pitted and each cut
into 6 to 7 lengthwise strips<br /></span><span style="text-indent: 0in;"><span style="color: #222222;">A mounded tablespoon of pistachios,
lightly toasted (or not—as you prefer) and very coarsely chopped<br /></span></span><span style="text-indent: 0in;">1 oz. Feta in brine, broken/crumbled<br /></span><span style="text-indent: 0in;"><br /><a href="http://www.forloveofthetable.com/2014/01/citrus-avocado-salad-with-green-olives.html" target="_blank">Prepare the orange</a>:
Slice off the stem and blossom ends.
</span><span style="text-indent: 0in;">Set
the fruit so that it is resting on one of the flat, cut surfaces. Using a
thin, sharp knife, cut away the rind in strips. As you cut, follow the
contour of the fruit with your knife and use the previous cut to guide where
you make the next cut so that you remove all of the peel, pith and
membrane...but as little of the flesh as possible. Slice from top to bottom and
rotate the fruit as you make each cut. You should end up with a smooth,
sphere of citrus that is free of membrane, pith and peel. Cut the orange in half from top to bottom
(direction of the segments). If the
orange is large, I only use one half. If
small, I’ll use the whole thing. Cut the
halves into quarters, lay them on their side and cut cross-wise in quarter inch
or so slices.<br /></span><span style="background-color: white; text-indent: 0in;"><br />Place the
arugula and radicchio in a small bowl. Season with salt and drizzle with enough
vinaigrette to barely coat—don’t weigh the greens down with the dressing…you
can drizzle more over the salad after you build it.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Toss to thoroughly coat the lettuces.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Give the beets a drizzle of the vinaigrette and
season with salt & pepper <a href="http://www.forloveofthetable.com/2010/05/busy-day-swiss-chard-frittata-roasted.html" target="_blank">if you didn’t dress them with vinegar and season them when you roasted them</a>.<br /></span><span style="background-color: white; text-indent: 0in;"><br />Scatter half
of the greens over the plate.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Arrange
half of all the other elements over the greens.</span><span style="background-color: white; text-indent: 0in;">
</span><span style="background-color: white; text-indent: 0in;">Repeat these two layers.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="background-color: white; text-indent: 0in;">Drizzle
with more vinaigrette and serve.</span><span style="background-color: white; text-indent: 0in;"> </span><span style="text-indent: 0in;"><span style="background-color: white;">Serves
1…but multiplies easily to serve as many as you like.<br /><br /></span></span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><span style="background-color: white;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MS4Iq0P5SFtW6-D-u7RMXrols1GhAlsKdTcD2nnUl7456lo_16hfba_9EHB6GsJXDU8aqktPyezBqnWe7C8Lvt-tZ-TYmuXYqWWNrmF8QEAHO0tkLkLzzUOkcTDxTYBxnMvdWGq1ZMY/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1475" data-original-width="2048" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MS4Iq0P5SFtW6-D-u7RMXrols1GhAlsKdTcD2nnUl7456lo_16hfba_9EHB6GsJXDU8aqktPyezBqnWe7C8Lvt-tZ-TYmuXYqWWNrmF8QEAHO0tkLkLzzUOkcTDxTYBxnMvdWGq1ZMY/w640-h460/20210304_124031+%25282%2529.jpg" width="640" /></a></span></span></span></div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span><i>Champagne vinaigrette</i>:<br />2 T. Champagne vinegar<br />1 small shallot, peeled and finely minced (1 1/2 to 2 T.)<br />1/4 t. salt, or to taste<br />1 t. Dijon mustard<br />6 T. extra-virgin olive oil<br /><br />Make the vinaigrette: Place the
vinegar in a small bowl with the shallots and salt. Set aside for five minutes or so to let the
shallots soften a bit. Add the mustard and whisk until smooth. While whisking
constantly, add the olive oil in a thin stream to form a slightly thickened,
emulsified dressing. Taste and correct
the seasoning with salt. Set aside.<br /><br /><a href="https://sites.google.com/site/acookingliferecipe/winter-into-spring-salad-arugula-with-radicchio-citrus-dates?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Version</a></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmz7jxpu7URpgx4Shx9JnmGZje_2BOGuMVcREGaRHSb9yrRPrw5J7jbd4m6dfoDW0IgCokinLbaLzcxsjWmQx70cBWtxwdTIn9N2kyJGFCdwqQzYFhB3VzYZq0CTntxbKehHuuSBEg1U/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1508" data-original-width="2048" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmz7jxpu7URpgx4Shx9JnmGZje_2BOGuMVcREGaRHSb9yrRPrw5J7jbd4m6dfoDW0IgCokinLbaLzcxsjWmQx70cBWtxwdTIn9N2kyJGFCdwqQzYFhB3VzYZq0CTntxbKehHuuSBEg1U/w640-h472/20210301_122514+%25282%2529.jpg" width="640" /></a></div><br /><br /><p></p>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-20420888002478984162021-02-28T22:09:00.000-06:002021-02-28T22:09:15.121-06:00Spinach Salad with Blue Cheese, Cranberries, Maple-Glazed Pecans & Maple-Dijon Vinaigrette<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222;"><span style="font-family: inherit;">This has been a winter of green salads for me. Ever since Christmas it has seemed like I
have always had an abundance of salad greens in my fridge…left from classes,
pop up dinners, etc. Baby lettuces,
spinach, arugula, romaine, radicchio, endive….
I’m sure I’m missing some. There
are worse problems to have. These
leftover greens have provided the foundation for many a delicious winter
lunch—satisfying my depths of winter craving for things fresh and raw.</span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNL05t95_y8DQL2564T9ciSmpJo9OFfMbxSU19w4ghm4u0uyRmBTMJuhBkvN3SKjQ1qJAUoXuuTzUeGrFCYMYdZIUgt1oKyNl-4xehMf7KMMRoi_vspaOGEdaWnEkeKTLZpf5HSrw-1C4/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNL05t95_y8DQL2564T9ciSmpJo9OFfMbxSU19w4ghm4u0uyRmBTMJuhBkvN3SKjQ1qJAUoXuuTzUeGrFCYMYdZIUgt1oKyNl-4xehMf7KMMRoi_vspaOGEdaWnEkeKTLZpf5HSrw-1C4/w640-h480/20210228_121842+%25282%2529.jpg" width="640" /></a></div><br /><span style="color: #222222; font-family: inherit; text-indent: 0in;">If you want to be able to make spontaneous salads, you just
need to make a point to keep a well-stocked salad pantry. In addition to greens (if you don’t know how
to store your greens so they keep for a while, check out my </span><a href="http://www.forloveofthetable.com/2010/04/salad-season.html" style="font-family: inherit; text-indent: 0in;" target="_blank">long ago post onhow to do so</a><span style="color: #222222; font-family: inherit; text-indent: 0in;">), you’ll want to have nuts
and seeds, dried and fresh fruits (this time of year: apples, pears, and all kinds
of citrus), cheeses and olives… things
like eggs, avocado and canned/leftover meats/fish for substance…and finally, things like celery, radish, onion (red, scallion, shallots) for sharpness and
crunch. </span><p></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222;"><span style="font-family: inherit;">If in addition to all this you keep a couple of nice homemade
vinaigrettes in your fridge, you will be able to have a delicious and simple—or
complex—salad anytime you like. I
almost always have a plain/basic vinaigrette in my fridge—one that will go with
just about everything (<a href="http://www.forloveofthetable.com/2016/12/a-simple-salad-from-pantryand-versatile.html" target="_blank">usually mustard and shallot based</a>). And then another one with some kind of
interesting flavor profile that fits the current season. For example, in late winter and early spring,
I like to make <a href="http://www.forloveofthetable.com/2015/04/a-spring-saladarugula-mint-beets.html" target="_blank">one with reduced orange juice</a> (great on citrus, green vegetables
like asparagus and green beans, beets and avocado). And the maple one that I am sharing today is perfect
for the fall and winter months. If all else fails, if you have olive oil and
lemon juice (or a selection of vinegars), you can dress your greens with a
squeeze of the latter and a drizzle of the former…and a sprinkling of salt
& freshly ground pepper.</span></span></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222;"><span style="font-family: inherit;">The salad I’m sharing today happens to be the one I
served at my most recent curbside pickup dinner, but it could easily have been
a spur of the moment pantry salad. Most
of the time after I have spent a lot of time cooking something, I’m not really
in the mood to eat it myself. (Hasn’t
everyone experience this after big holiday meal preparations?). But I was tired enough after my last curbside
that I didn’t really want to start my dinner from scratch, so I had the salad I
had served to my clients. I was so glad
I did. Even in my “I’m tired of this
food” state, I thought it was exceptionally good. I knew I had to share it here.</span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhEhQTDxxwvVJqm7VjMKpBnw3IJGSpQ6V1eMWBgzcaAb_8pHZ3HIIoI2Rrtqrr9w_7VsxW2vkd9Q-J60uguHZuVMJgxXho-uW4XUaTgvE1ie2HibohdNE_XiDGp3qKncuFTyeTANW0Qk/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1624" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhEhQTDxxwvVJqm7VjMKpBnw3IJGSpQ6V1eMWBgzcaAb_8pHZ3HIIoI2Rrtqrr9w_7VsxW2vkd9Q-J60uguHZuVMJgxXho-uW4XUaTgvE1ie2HibohdNE_XiDGp3qKncuFTyeTANW0Qk/w507-h640/20210227_121347+%25282%2529.jpg" width="507" /></a></div><br /><span style="color: #222222; font-family: inherit; text-indent: 0in;">It is just a simple spinach salad … enhanced with a few
of the pantry elements listed above:
cheese…nuts…dried fruit…a tasty vinaigrette. But don’t be fooled by its simplicity. With just a few ingredients, it manages to
hit all the right salad notes. It is refreshing,
tangy, salty and slightly sweet. The
addition of a little shredded romaine to the spinach, plus the crunchy maple
glazed pecans and chewy dried cranberries, give texture…and the maple syrup
spiked vinaigrette brings everything together nicely. If you maintain a salad pantry, you probably
have all the ingredients on hand to make it right now.</span><p></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222;"><span style="font-family: inherit;"> </span></span></p>
<p align="center" class="MsoNormal" style="margin-left: 0in; text-align: center; text-indent: 0in;"><b><span style="color: #222222;"><span style="font-family: inherit;">Spinach Salad with Gorgonzola, Dried Cranberries & Maple Glazed
Pecans<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222; font-family: inherit; text-indent: 0in;">5 oz. baby spinach (weighed after any obtrusive stems
have been removed)<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">2 to 3 oz. romaine or radicchio, sliced in 1/4- to 1/2-inch wide ribbons<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">3/4 to 1 c. Maple Glazed Pecans (recipe below)<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">3/4 c./3 oz. dried cranberries/craisins<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">2 1/2 to 3 oz. crumbled Gorgonzola (choose a
harder/crumbly aged variety—piccante or naturale), or </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">substitute
Feta<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">1 oz. shaved red onion, rinsed under cold running water
and blotted dry (optional)<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">1/2 to 2/3 recipe Maple-Dijon Vinaigrette (recipe below)</span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222; font-family: inherit; text-indent: 0in;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWLMej9YV0KWqPn-43lcWdck0w0xQjrxIsZ0mgNXC4x7FTTbwwkZXdkYyE9rxFREfuRR_J1nd4_KC2E0bjwNopqEqJoW8LWUep1Azr0KkWb_rdHKzeQ1t4QZo1fVBmYBsi2E_n6uo8co/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWLMej9YV0KWqPn-43lcWdck0w0xQjrxIsZ0mgNXC4x7FTTbwwkZXdkYyE9rxFREfuRR_J1nd4_KC2E0bjwNopqEqJoW8LWUep1Azr0KkWb_rdHKzeQ1t4QZo1fVBmYBsi2E_n6uo8co/w400-h300/20210228_121453+%25282%2529.jpg" width="400" /></a></div><br /><span style="color: #222222; font-family: inherit; text-indent: 0in;">Place all of the ingredients except the vinaigrette in a
large bowl. Season with salt &
freshly ground pepper. Drizzle a third cup of the vinaigrette over the salad
and toss until everything is well coated…adding a bit more if necessary…but be
careful, you don’t want a sodden salad. <br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;"><br />Mound the greens on a platter or divide among four
individual plates. If you like, drizzle
a little more of the dressing over the plated salads. </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">Serves 4<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><p></p>
<p align="center" class="MsoNormal" style="margin-left: 0in; text-align: center; text-indent: 0in;"><b><span style="color: #222222;"><span style="font-family: inherit;">Maple-Dijon Vinaigrette<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222; font-family: inherit; text-indent: 0in;">1/4 c. white wine vinegar<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">2 T. minced shallot<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">1/2 t. kosher salt<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">1 T. Dijon mustard<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">2 T. Maple syrup<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">5 T. olive oil<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">5 T. vegetable oil<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;"><br />Place the first three ingredients in a bowl and let sit
for 5 to 10 minutes to allow the shallots to soften. Add the Dijon and whisk until smooth. Whisk in the maple syrup. Add the oils in a thin stream, whisking
constantly. Taste and correct the
seasoning. You may need as much as
another 1/4 t. of salt, depending on your palate (I add almost that much).<br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;"><br />Makes a generous cup of vinaigrette.</span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222; font-family: inherit; text-indent: 0in;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHHU3x1_9q0T-h70is3rLEgIdmtfsXz9ncAqri1yVKozZLCWR4U4Py9n9vHClV00G2CZG8GZCZT8JoGwojm6MyB2zm0jVetIIqIsqA_jeCMqmZfqbqeYGdYZXikDcuHrKiZHS8rN82Zg/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1359" data-original-width="2048" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHHU3x1_9q0T-h70is3rLEgIdmtfsXz9ncAqri1yVKozZLCWR4U4Py9n9vHClV00G2CZG8GZCZT8JoGwojm6MyB2zm0jVetIIqIsqA_jeCMqmZfqbqeYGdYZXikDcuHrKiZHS8rN82Zg/w400-h265/20210227_123311+%25282%2529.jpg" width="400" /></a></div><p></p><p align="center" class="MsoNormal" style="margin-left: 0in; text-align: center; text-indent: 0in;"><b><span style="color: #222222;"><span style="font-family: inherit;">Maple Glazed Pecans<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222; font-family: inherit; text-indent: 0in;">Place the pecans (halves or coarsely broken pieces) in a bowl and add 2 T. of maple syrup and a
slightly mounded 1/4 t. of kosher salt for every cup (115 g./4 oz.) of
pecans. Spread the nuts in a
greased/oiled/sprayed baking sheet that is just large enough to hold the pecans
in a snug single layer. Transfer the pan
to a 325</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">°</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> oven and bake for five
minutes. Give the nuts a stir with a
heat proof spatula or pancake turner and return to the oven. Continue to bake until the syrup is thickened
and bubbling…and has darkened slightly.
The amount of time this will take will vary greatly according to how
many cups of pecans you are preparing. For
one cup it might take 2 or 3 minutes, for 4 cups it will be closer to 6 or 7
minutes. Do not under bake or the pecans
will remain sticky.</span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222;"><br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFldKAQfFjpejCeNGx9y7lt5toAt_0LVKFNFz6O_OlaQvM3yLoQj-LVWtjpU6y65d17HNwp0Rx6Tjds5VWfGkhDC6fo0f7yp8-EUc1CCCP2dx8BbP-vFE93A7tmEhQFVQlMUlfaRgh0Xk/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFldKAQfFjpejCeNGx9y7lt5toAt_0LVKFNFz6O_OlaQvM3yLoQj-LVWtjpU6y65d17HNwp0Rx6Tjds5VWfGkhDC6fo0f7yp8-EUc1CCCP2dx8BbP-vFE93A7tmEhQFVQlMUlfaRgh0Xk/w400-h300/20210227_123233.jpg" width="400" /></a></div><br /><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222; font-family: inherit; text-indent: 0in;">Remove from the oven and immediately transfer the nuts to
a second greased/sprayed/baking sheet, quickly spreading/separating the
nuts…and continuing to stir and separate every few minutes as they cool. Store in an airtight container at room
temperature. </span></p>
<p><span style="font-family: inherit;"><a href="https://sites.google.com/site/acookingliferecipe/spinach-salad-with-gorgonzola-dried-cranberries-maple-glazed-pecans?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="color: #222222; text-indent: 0in;"> Printable Version</span> </a></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQBxrF90bhlX777vTTkiNBVWGjim2uPxofdcwtyGIQBV2nkP8r3eR19V-1B-cUIhGWd9m_QMr-psUTtNj1E3gHIvxEvV3NRaiizKP1A6s5mQkwl16ERxjW9QypVO-1ivltmmgDwqcxIA/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQBxrF90bhlX777vTTkiNBVWGjim2uPxofdcwtyGIQBV2nkP8r3eR19V-1B-cUIhGWd9m_QMr-psUTtNj1E3gHIvxEvV3NRaiizKP1A6s5mQkwl16ERxjW9QypVO-1ivltmmgDwqcxIA/w480-h640/20210227_121327+%25282%2529.jpg" width="480" /></a></div><br /><br /><p></p>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com2tag:blogger.com,1999:blog-5086745178674356329.post-68100002405210161162021-02-09T21:58:00.000-06:002021-02-09T21:58:10.954-06:00Fettuccine with Leeks, Walnuts & Cream<p><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">I love pasta “sauces” that showcase one
main vegetable. A quick scan of pastas I’ve posted over the years will bear
this out:</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;"><a href="http://www.forloveofthetable.com/2011/09/fettuccine-with-bell-peppers.html">peppers</a>, <a href="http://www.forloveofthetable.com/2011/05/pasta-for-first-local-broccoli-of.html" target="_blank">broccoli</a>, <a href="http://www.forloveofthetable.com/2011/01/hows-and-whys-of-sauteed-mushroomsalong.html" target="_blank">mushrooms</a>,
<a href="http://www.forloveofthetable.com/2010/07/pasta-with-zucchini-basila-favorite.html" target="_blank">zucchini</a>, <a href="http://www.forloveofthetable.com/2012/07/linguine-with-sauteed-cauliflower-bacon.html" target="_blank">cauliflower</a>, <a href="http://www.forloveofthetable.com/2011/02/pasta-with-shredded-brussels-sprouts.html" target="_blank">Brussels sprouts</a>, <a href="http://www.forloveofthetable.com/2010/08/judi-rodgers-pasta-with-corn-pancetta.html" target="_blank">corn</a>, <a href="http://www.forloveofthetable.com/2011/03/dinner-from-pantryfettuccine-with-peas.html" target="_blank">peas</a>, <a href="http://www.forloveofthetable.com/2013/11/pasta-with-roasted-winter-squash.html" target="_blank">winter squash</a>, <a href="http://www.forloveofthetable.com/2013/03/linguine-with-swiss-chard-ricotta.html" target="_blank">Swiss chard</a>, <a href="http://www.forloveofthetable.com/2012/09/spaghetti-with-quick-summer-tomato-sauce.html" target="_blank">tomatoes</a> …
although… maybe tomatoes don’t count…. </span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Anyway, I obviously can’t get enough of these
kinds of pastas.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">They are a great way
for someone in a small household to use up vegetables…or for the cook in any
sized household to take advantage of seasonal abundance.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">They are also usually fairly straightforward
in their preparation…which means they can make for a quick dinner.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Furthermore, from a cook’s perspective they
are instructive in that you can learn what spices, herbs, etc set off that one
vegetable to advantage—making these pastas a great way to get to really know a
vegetable and at the same time train your palate.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;"> </span></span></p><p><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizR_e-VWOFdCd1BoHfg274LvwEgamWSHc_Ug50xgkeQCNkGG6WICBPlZXC6LGdHOeC-7kep1ZS9b5oAw7N0EGHB1XpvgBALby2FItyr3rW7hrCo8TrrR_Del_ykPQEBTIvqpGFrzV210/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizR_e-VWOFdCd1BoHfg274LvwEgamWSHc_Ug50xgkeQCNkGG6WICBPlZXC6LGdHOeC-7kep1ZS9b5oAw7N0EGHB1XpvgBALby2FItyr3rW7hrCo8TrrR_Del_ykPQEBTIvqpGFrzV210/w640-h640/IMG_20210102_193333_157.jpg" width="640" /></a></span></span></div><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><br />Recently I was reminded of a “single
ingredient” pasta I hadn’t made in a while when I found myself with several leeks
in my pantry that had been intended for an event that ultimately didn’t happen. (A lot of my eating this past year had been
dictated by having to find ways to use ingredients that were purchased for an
event that was canceled due to the pandemic.)
I could have used the leeks for an overdue <a href="https://frenchwomendontgetfat.com/leeks-the-miracle-vegetable/" target="_blank">“leek weekend” (</a></span><span style="background: white; color: #202124; text-indent: 0in;"><a href="https://frenchwomendontgetfat.com/leeks-the-miracle-vegetable/" target="_blank">à la</a></span><span style="color: #222222; text-indent: 0in;"><a href="https://frenchwomendontgetfat.com/leeks-the-miracle-vegetable/" target="_blank"> <u>French Women Don’t Get Fat</u>)</a>…but
I didn’t really have enough for a whole weekend of dining (or to be more
precise, <i>not</i> dining….). So I settled
on other uses: in a tart…a soup…and a pasta. I was able to spread my leek fest out since
they—like most winter vegetables—store pretty well.<br /></span><span style="color: #222222; text-indent: 0in;"><br />The pasta I made is from a book by Janet
Fletcher called </span><u style="color: #222222; text-indent: 0in;"><a href="https://www.amazon.com/Four-Seasons-Pasta-Inspired-Tradition/dp/0811839087/ref=sr_1_2?dchild=1&keywords=four+seasons+pasta+fletcher&qid=1612908410&sr=8-2" target="_blank">Four Seasons Pasta</a></u><span style="color: #222222; text-indent: 0in;">.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">If you have never run across this book…and you love pasta…you should
check it out.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">The book is organized by
the seasons and is filled with recipes featuring authentic Italian sauces that
aren’t necessarily familiar to American audiences.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">The recipes work well…and are delicious.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">And if you are interested in learning how to
make your own pasta, there’s a good section on that too.</span></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHDC34WhQHANkJ3ZtCPKAnmHIGdatvhKU2pmSMepXhsjOVAAn1am5Z5QDto8GitMU7HE4huel_ZxKT9zXLlJQxQS7qA-CSGIQ8dADncdtHLl8KcKyquCZvXMWnGgvaQurnlK-covk404/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHDC34WhQHANkJ3ZtCPKAnmHIGdatvhKU2pmSMepXhsjOVAAn1am5Z5QDto8GitMU7HE4huel_ZxKT9zXLlJQxQS7qA-CSGIQ8dADncdtHLl8KcKyquCZvXMWnGgvaQurnlK-covk404/w640-h480/20210102_161629+%25282%2529.jpg" width="640" /></a></div><br /><span style="color: #222222; font-family: inherit; text-indent: 0in;">To make the leek sauce, leeks are
softened in butter…reduced with a bit of cream…and finished with minced toasted
walnuts and parsley.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">Like other members
of the onion family, leeks become sweet with prolonged cooking.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">This cooking also gives them a silky texture.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">The cream enhances both the sweetness and silkiness.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">The slightly bitter toasted walnuts provide a
nice flavor counterpoint and interesting texture.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">Once the leeks are cleaned (the most
difficult part of the recipe) the sauce comes together quickly and easily,
making this a simple, elegant…and slightly different…winter weeknight
meal.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><p></p><p><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3DQe82V9VyA7EmkfsIwP-Zg9FrSviiPwO1_dzpMAcm1fJqjvMF17EEFjoauoo3czLEKi7R5hW72hylz9KGJWqhuW0IXUkoOSXIy4gMumtOW8caQm5K4zH7urJLnoX7TI9P6D1rr-MMM/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1481" data-original-width="2048" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3DQe82V9VyA7EmkfsIwP-Zg9FrSviiPwO1_dzpMAcm1fJqjvMF17EEFjoauoo3czLEKi7R5hW72hylz9KGJWqhuW0IXUkoOSXIy4gMumtOW8caQm5K4zH7urJLnoX7TI9P6D1rr-MMM/w640-h462/20210102_170448+%25282%2529.jpg" width="640" /></a></span></span></div><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><br /><br /></span></span><p></p>
<p class="MsoNormal" style="margin-left: 0in; text-align: center; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222;"><o:p> </o:p></span><b style="text-align: center; text-indent: 0in;">Fettuccine with Leeks, Walnuts &
Cream</b><b style="text-indent: 0in;"> </b></span></p><p></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;">4 T. unsalted butter<br />5 or 6 leeks—white and pale green parts only—halved
lengthwise, sliced thinly crosswise and well rinsed (5 to 6 cups sliced leeks)<br /><span style="text-indent: 0in;">Salt & Pepper, to taste<br /></span><span style="text-indent: 0in;">3/4 c. chicken stock<br /></span><span style="text-indent: 0in;">1 c. heavy cream<br /></span><span style="text-indent: 0in;">1 lb. fettuccine<br /></span><span style="text-indent: 0in;">2 T. minced flat leaf parsley<br /></span><span style="text-indent: 0in;">1/2 c. walnuts, plus more for garnish—toasted and
chopped medium fine</span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-77nk1L2aOu18aI7I3AAp6gyqdqxWY8qwcaEhSG1FBiu_ndOGpWfmMcvgc3hcp4byCXyi9JWslpBXrO0Xre46WlOvsPnDhsIKprU6Yxi1UpP8oU4vlUxbg-icAvcGCTjz3oFqGl8xOk/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1531" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-77nk1L2aOu18aI7I3AAp6gyqdqxWY8qwcaEhSG1FBiu_ndOGpWfmMcvgc3hcp4byCXyi9JWslpBXrO0Xre46WlOvsPnDhsIKprU6Yxi1UpP8oU4vlUxbg-icAvcGCTjz3oFqGl8xOk/w298-h400/20210102_161612+%25282%2529.jpg" width="298" /></a></div><br /><span style="font-family: inherit; text-indent: 0in;">Melt the butter in a large sauté pan over medium low
heat.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Add the leeks and season lightly
with salt.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Stir to coat with the
butter.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Cover and cook gently until the
leeks are tender, about 15 to 20 minutes—reducing the heat if necessary.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">There should be a few tablespoons of
flavorful liquid in the pan when they are done.</span><span style="font-family: inherit; text-indent: 0in;">
</span><span style="font-family: inherit; text-indent: 0in;">Add the stock and cream to the leeks and bring to a simmer.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Cook briefly, until the sauce is just
slightly thickened.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Remove from the heat
and keep warm.</span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgq6qTp3MDO78tVugodiXjrzfbGr6HUqkKVEpOzUZ1RhH40AJXeF_kWqUPwyYY10IH85Uv5K483bsdE2pal58aTZYbeZrvlImTwct2ncEddzSzSWR8kdFLuAsXRPuUWa5FztLePgMSCQ/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1684" data-original-width="2048" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgq6qTp3MDO78tVugodiXjrzfbGr6HUqkKVEpOzUZ1RhH40AJXeF_kWqUPwyYY10IH85Uv5K483bsdE2pal58aTZYbeZrvlImTwct2ncEddzSzSWR8kdFLuAsXRPuUWa5FztLePgMSCQ/w400-h329/20210102_165140+%25282%2529.jpg" width="400" /></a></span></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br />While the leeks cook, bring 6 quarts of water to the
boil in a large stock/pasta pot.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Add 2-3
Tablespoons of salt.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Add the pasta and
cook until al dente.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Drain, reserving
some of the pasta cooking liquid.<br /></span><span style="text-indent: 0in;"><br />Add the parsley, walnuts and a generous amount of
pepper to the leeks.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Add the pasta and
toss to coat—adding some of the reserved pasta water if it seems dry. </span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Taste and correct the seasoning.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Serve, garnished with more walnuts if
desired.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Serves 4 to 6.<br /></span><span style="text-indent: 0in;"><br /><i style="font-weight: bold;">Variations:</i></span></span><p></p>
<ul style="text-align: left;"><li><span style="text-indent: -0.25in;"><span style="font-family: inherit;">Add a clove or two of minced garlic and/or some
minced fresh thyme to the leeks while they cook.</span></span></li><li><span style="text-indent: -0.25in;"><span style="font-family: inherit;">Stir in a few tablespoons of mascarpone to the finished
sauce.</span></span></li><li><span style="text-indent: -0.25in;"><span style="font-family: inherit;">Garnish the pasta with crumbled goat cheese or
blue cheese.</span></span></li></ul><ul style="margin-top: 0in;" type="disc">
</ul>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">(Recipe from </span><u style="text-indent: 0in;"><a href="https://www.amazon.com/Four-Seasons-Pasta-Inspired-Tradition/dp/0811839087/ref=sr_1_2?dchild=1&keywords=four+seasons+pasta+fletcher&qid=1612908410&sr=8-2" target="_blank">Four Seasons Pasta</a></u><span style="text-indent: 0in;">, by Janet
Fletcher)<br /><br /><a href="https://sites.google.com/site/acookingliferecipe/fettuccine-with-leeks-walnuts-cream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Version</a></span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeQxvuDzpR60ELMrMds5yUJL8RjQwRIZ0gE31GUDuIOIJy6bi-hPmjkPVKwcHYjNQJjY16MnCAJ7O_7BgWFNArYAosqUE9ErNPZKzjDeB374UrgNgubSn4MvqpQM13I8GKHGTQZHlG-4/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1500" data-original-width="2048" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeQxvuDzpR60ELMrMds5yUJL8RjQwRIZ0gE31GUDuIOIJy6bi-hPmjkPVKwcHYjNQJjY16MnCAJ7O_7BgWFNArYAosqUE9ErNPZKzjDeB374UrgNgubSn4MvqpQM13I8GKHGTQZHlG-4/w640-h468/20210102_170514+%25282%2529.jpg" width="640" /></a></div><br /><br /><p></p>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-10948980061486483502021-01-25T16:42:00.000-06:002021-01-25T16:42:13.083-06:00Roasted Potatoes & Carrots with Glazed Pearl Onions & Olives<p><span style="color: #222222; font-family: inherit; text-indent: 0in;"></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNc0y7grvji1-IUsv-V7C_eC1lFK3phywQHtNTZZ0jqJhophe7Cylm8KbVoTnwpZ3VQbB9r5q-HCIQo5nN-DpawdqXfrxmnOVWMlnw8dfpx4PbvKG0Gzi9ZOzWH2i_PQHHZWNcGm1TVE/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNc0y7grvji1-IUsv-V7C_eC1lFK3phywQHtNTZZ0jqJhophe7Cylm8KbVoTnwpZ3VQbB9r5q-HCIQo5nN-DpawdqXfrxmnOVWMlnw8dfpx4PbvKG0Gzi9ZOzWH2i_PQHHZWNcGm1TVE/w640-h480/20210114_174037+%25282%2529.jpg" width="640" /></a></div><br /><br /></div>The recipe I’m sharing today came about
on Christmas day after a holiday season of scrambling to work as much as
possible—and consequently spreading myself too thin—in order to prepare for the
looming slower than usual January. <span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">More
tired than I have been in past years after a normal food-service industry pedal
to the metal holiday pace (due to the stress of the past year, I assume), I
hadn’t even bothered to shop for Christmas dinner.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">I had meat options in my freezer…and an assortment
of orphan vegetables (left from various private events) in my pantry and
fridge.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">I figured I could come up with
something.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;"><span style="color: #222222;">After all, I was only serving
two.<br /></span></span><span style="font-family: inherit;"><span style="color: #222222;"><br /></span>As often happens at moments like this, the
meal turned out to be exceptionally delicious.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">
</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">I don’t know if it was due to low expectations… or having the freedom to
prepare foods that aren’t on the extended family-approved list… or the fact
that it was truly a simple meal (small number of ingredients…simply prepared).</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">It is
likely that it was the intersection of all these things.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilefvaO-sgHSCcauMulQsmRdVpIoBY7xXiyd33yt4wHC9o5LnkIuvQ4CdBKPjkdDqHEfpTgBAgZ5bSUMb3YyaxDWq2gsD55vkhaQkFAskDGUwmXeh7wijd7zLOTE0oshGbW5r7Ios6Hc4/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilefvaO-sgHSCcauMulQsmRdVpIoBY7xXiyd33yt4wHC9o5LnkIuvQ4CdBKPjkdDqHEfpTgBAgZ5bSUMb3YyaxDWq2gsD55vkhaQkFAskDGUwmXeh7wijd7zLOTE0oshGbW5r7Ios6Hc4/w640-h640/IMG_20201225_172638_142.jpg" width="640" /></a></div><br /></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">I</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">n any case, it will live in my
memory:</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">Lamb rack—flavored with salt,
pepper & rosemary; haricots verts with hazelnuts, shallots and orange zest;
and garlic and thyme roasted carrots and potatoes with pearl onions and black olives.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">That’s it.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">
</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">It had more the character of a fancier than usual week night meal than a
holiday meal, but it was perfect for the day.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">
</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">The lamb and green beans were already a part of my permanent repertoire.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">The potatoes and carrots were a gussied up
version of a simple dish I have made on and off over the years.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">The pearl onions turned out to be the surprise
star of the show. </span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><p></p><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">Glazed pearl onions are a garnish found
often in traditional, classic French cooking.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">When I was at Le Cordon Bleu, it seemed like they were in
everything.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Peeling pearl onions was frequently
the first thing you did when you entered your daily practical.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">And peeling them is the most difficult part
of the preparation.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">But it isn’t really
difficult…just a bit tedious.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">It isn’t
an activity that I would choose to do as often as we did it in school, but as I
discovered on Christmas day: </span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">it is
occasionally worth it (especially if you are only preparing a few).</span><span style="color: #222222; text-indent: 0in;"> <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uWcy7hZmE70IcimmvLLItrDJljUb9f8cWJlwD51qrLeAs_AQTsMVxr31RSCi5aGJ7ilK8ENt7N5XoVlJvh_O_M308oT4qGbnsh2BL85wRoo9MIFNEICDWNc95FDNQ1M__08z_u5F6nA/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uWcy7hZmE70IcimmvLLItrDJljUb9f8cWJlwD51qrLeAs_AQTsMVxr31RSCi5aGJ7ilK8ENt7N5XoVlJvh_O_M308oT4qGbnsh2BL85wRoo9MIFNEICDWNc95FDNQ1M__08z_u5F6nA/w400-h300/20210114_162848.jpg" width="400" /></a></div><br /></span><span style="color: #222222; text-indent: 0in;">To peel pearl onions, start by trimming
the ends (getting rid of the roots and the stringy blossom end).</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Then, place them in a bowl and cover them
with boiling water.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Let them sit a few
minutes until the skins begin to soften.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">Lift them out of the water and peel away the skins while the onions are
still warm.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">To do this you will need the
help of a paring knife (choke up on the knife and use just the tip).</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">If some of the outer layer of onion comes off
because the skin seems stuck, don’t worry too much.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">It is likely this outer layer is tough and
dry if the softened skin won’t pull away and in such case it’s best to discard
it anyway.</span><span style="color: #222222; text-indent: 0in;"> <br /></span><span style="color: #222222; text-indent: 0in;"><br />To cook, place the onions in a saucepan
that will just hold them in a snug single layer, cover them with water and add
a bit of butter, sugar and salt.</span><span style="color: #222222; text-indent: 0in;"> <br /></span><span style="color: #222222; text-indent: 0in;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjd4NI6k5skXXah7LkYiIPse0DWaJ6hyphenhyphen950dfBUH2hfOt_o4Q__DgvV2wg87tCAJBZEgV6JHe-UsDUdYBVq2qvSz16inY5snz9SPNvbd6VEfYn11p-eC9cbSWb_OLvJivioFQES4uBlm0/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjd4NI6k5skXXah7LkYiIPse0DWaJ6hyphenhyphen950dfBUH2hfOt_o4Q__DgvV2wg87tCAJBZEgV6JHe-UsDUdYBVq2qvSz16inY5snz9SPNvbd6VEfYn11p-eC9cbSWb_OLvJivioFQES4uBlm0/w400-h300/20210114_164913.jpg" width="400" /></a></div><br />Bring
to a simmer and cook, partially covered until they are almost tender (the tip
of a knife will encounter a slight resistance in the center).</span><span style="color: #222222; text-indent: 0in;"> <br /><br /></span><span style="color: #222222; text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdTYu1mE6jriS-ku5FLgfM1V34yNffEJ4n-q9j_phQBEYilVjhYgSr2u1l6IM649SpJHdMe8cwvH7w9LxGqGnk2CmCPuYUcRSdV7QHzelT-lJKPzg-ta7Z8yu-t1qFTPuuGFjrKRBU0Y/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1317" data-original-width="2048" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdTYu1mE6jriS-ku5FLgfM1V34yNffEJ4n-q9j_phQBEYilVjhYgSr2u1l6IM649SpJHdMe8cwvH7w9LxGqGnk2CmCPuYUcRSdV7QHzelT-lJKPzg-ta7Z8yu-t1qFTPuuGFjrKRBU0Y/w400-h258/20210114_170911+%25282%2529.jpg" width="400" /></a></div><div><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><br /></span></span></div>Remove the lid completely, increase the heat
to moderately high and boil rapidly until the water has evaporated and the
onions are sizzling in the butter/sugar mixture.</span><span style="color: #222222; text-indent: 0in;"> <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgforkc4LIyXwTrpAf5uZw1qJASzFF92UmTbbtA7mX7CadjQTDUEpcxRq1qrC7Xy4cwdD_zO-Ys3FYz7BbmEXW5iURrEpnB425vdd1H1JKpUYCcaqonm2dow1J8__b6-sTYjQ9kzY7orts/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1434" data-original-width="2048" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgforkc4LIyXwTrpAf5uZw1qJASzFF92UmTbbtA7mX7CadjQTDUEpcxRq1qrC7Xy4cwdD_zO-Ys3FYz7BbmEXW5iURrEpnB425vdd1H1JKpUYCcaqonm2dow1J8__b6-sTYjQ9kzY7orts/w400-h280/20210114_171438+%25282%2529.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGeiPqEDo7zV8tte6BKnnuQqG2ILmsizUlebaeYTQjosJ1HvD9YMysXDnRhsP3pp4C8R6QR6jLZJOCAICZ4z36Ft1oA5jEdJ0xiRTk9oWMrQKm0gAR5mi9lW7YVSStxq1iQjfUA9lU6E/" style="margin-left: 1em; margin-right: 1em;"><br /></a></div></div></span><span style="color: #222222; text-indent: 0in;">You may stop at this point if you just want a
pale glaze…or you may continue to cook (over a slightly reduced heat, swirling
the pan regularly and keeping a close eye on them) until the glaze caramelizes
and the onions are coated in the golden brown glaze.</span><span style="color: #222222; text-indent: 0in;"> <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8W_WVl1nVDjEVgBGBkEsdG31yK3LmCgudmQ0OttkWIipF96GzCorZgRQxe2567U7kPO10yIApriPTbhoUTSbNLskSFieew8UriXa5HuAoataGZu30P5TKxurugExl65DBw0GOIn2uQA/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1643" data-original-width="2048" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8W_WVl1nVDjEVgBGBkEsdG31yK3LmCgudmQ0OttkWIipF96GzCorZgRQxe2567U7kPO10yIApriPTbhoUTSbNLskSFieew8UriXa5HuAoataGZu30P5TKxurugExl65DBw0GOIn2uQA/w400-h321/20210114_171954+%25282%2529.jpg" width="400" /></a></div><br /></span><span style="color: #222222; text-indent: 0in;">In classic
French cooking these onions are often used as a final garnish. They are simply
warmed and scattered over the surface of the dish.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">One of the most famous uses is in the </span><i style="color: #222222; text-indent: 0in;">à la grand-mère</i><span style="color: #222222; text-indent: 0in;"> (grandmother style) garnish
of meat stews: combined with fat chunks of bacon and sautéed mushrooms….a
beautiful and delicious touch.<br /><br /></span><span style="color: #222222; text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gIVxT6s1MlRErV3WsWOoStZoi9co-iEQMb1qkityMN3m4dr98HyLq_JYwoboiswJV5R3hGbFohnXm4NLPsrAsSP_90jdmmwMwtCNLvSoxAvttJWl2c6BlNOCdeT2P1ygNWpMFwg8O0E/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gIVxT6s1MlRErV3WsWOoStZoi9co-iEQMb1qkityMN3m4dr98HyLq_JYwoboiswJV5R3hGbFohnXm4NLPsrAsSP_90jdmmwMwtCNLvSoxAvttJWl2c6BlNOCdeT2P1ygNWpMFwg8O0E/w640-h480/20210114_173946+%25282%2529.jpg" width="640" /></a></div><br />For Christmas
dinner I used them as the final addition to a pan of roasted carrots and baby
potatoes…along with some salty black olives. </span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I don’t normally keep pearl onions.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">They were part of the odds and ends I had
left from my busy season.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">As I stood in
front of my pantry on Christmas day, it occurred to me that they would add a
special touch to our meal.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">And they did.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">The interplay of savory, salty and sweet lit
up the plate.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">If you are looking for a
simple side that punches lots of flavor buttons to go with a plain cutlet or
chop, you could do worse.</span><span style="color: #222222; text-indent: 0in;"> <br /></span><span style="color: #222222; text-indent: 0in;"><br />I’m glad I
rediscovered glazed pearl onions.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I
think when I left school I wasn’t planning to ever cook them again of my own
volition.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">But revisiting them after all
these years has elevated my opinion of them.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">I will probably make a point to keep a bag in my pantry during the late
fall and winter months from now on.</span><span style="text-indent: 0in;"><span style="color: #222222;"> </span></span></span><span style="font-family: inherit; text-indent: 0in;"> </span><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-QmA-OKxddvkKK2QPpZNIk-x7_ct6lW_l6Wf9d7F8No9uCwxN-eaS1G8Vb5Fd8uOMBATeSQduGR9bx1xNgoPzR8oEyysZ4UDvCq2Jg0nd0AR0WiG9sjsyWYMQKPnl6_yj1UlnI-RRdY/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1523" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-QmA-OKxddvkKK2QPpZNIk-x7_ct6lW_l6Wf9d7F8No9uCwxN-eaS1G8Vb5Fd8uOMBATeSQduGR9bx1xNgoPzR8oEyysZ4UDvCq2Jg0nd0AR0WiG9sjsyWYMQKPnl6_yj1UlnI-RRdY/w475-h640/20210114_181036+%25282%2529.jpg" width="475" /></a></span></div><span style="font-family: inherit;"><br /></span><p></p>
<p align="center" class="MsoNormal" style="margin-left: 0in; text-align: center; text-indent: 0in;"><b><span style="font-family: inherit;">Roasted Potatoes & Carrots with Glazed Pearl Onions & Olives<o:p></o:p></span></b></p>
<div style="color: #222222; text-align: left;"><span style="font-family: inherit;"><span style="text-indent: 0in;">1/2 lb. creamer—or similar small—potatoes (about 8
potatoes), scrubbed<br /></span><span style="text-indent: 0in;">1/2 lb. carrots, peeled and cut into 1-inch chunks
using a roll cut (see below)<br /></span><span style="text-indent: 0in;">4 to 5 cloves of garlic<br /></span><span style="text-indent: 0in;">Several sprigs of thyme<br /></span><span style="text-indent: 0in;">Olive oil<br /></span><span style="text-indent: 0in;">5 oz. yellow or white pearl onions, peeled<br /></span><span style="text-indent: 0in;">1 t. butter<br /></span><span style="text-indent: 0in;">1/2 t. sugar<br /></span><span style="text-indent: 0in;">10 to 12 pitted Kalamata olives, halved<br /></span><span style="text-indent: 0in;">1 T. minced flat leaf parsley<br /></span><span style="text-indent: 0in;">A squeeze of lemon, optional (see note)<br /></span><span style="text-indent: 0in;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtfNnaN21QVHj9_cmlQnvAw4nckIESL7xyYuNSU63Vgd-o092rIhcl6YBsDzrNr8fBzqrwduw-lX2JSeGfzi1jDtB8LVRBh9LWAlXNdU5VDSk8Sts5X42hkg6BSyCj2CQI7K252dQD00/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1382" data-original-width="2048" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtfNnaN21QVHj9_cmlQnvAw4nckIESL7xyYuNSU63Vgd-o092rIhcl6YBsDzrNr8fBzqrwduw-lX2JSeGfzi1jDtB8LVRBh9LWAlXNdU5VDSk8Sts5X42hkg6BSyCj2CQI7K252dQD00/w400-h270/20210114_162345+%25282%2529.jpg" width="400" /></a></div><br />Preheat the oven to 375°.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Combine the potatoes, carrots, garlic and
thyme in a roasting pan large enough to hold the vegetables in a snug single
layer.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Drizzle liberally with olive oil
and season generously with salt and pepper.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;"><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzlQ6as2jN_P5aFe5jCZtpNS8Gu1tDm3otY8-VqNcQCU-sP7bNkLkq2-TvGWU-Ck2izSunMJ3TvZtjNksI0A6uMeU4Uzgl0f74FwPt5RTZk1p3UvCypNW7C6q3FsJDV6bdC8dBPr__Fg/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzlQ6as2jN_P5aFe5jCZtpNS8Gu1tDm3otY8-VqNcQCU-sP7bNkLkq2-TvGWU-Ck2izSunMJ3TvZtjNksI0A6uMeU4Uzgl0f74FwPt5RTZk1p3UvCypNW7C6q3FsJDV6bdC8dBPr__Fg/w400-h300/20210114_163641.jpg" width="400" /></a></div><br />Cover the pan with foil transfer to the oven.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Remove the foil after 25 minutes.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Continue to roast until the vegetables are
tender and beginning to caramelize—another 15 to 20 minutes.</span><span style="text-indent: 0in;"> <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NZ_Z29TLXx-xeVGo-6Feik8kp0PY8b-XY9vtk-MswydPBHKC75YN2c2oHphmr-w4O1SlevUp3vaPWf_fvIvvCiwpgjsO4iZZLq5XxoDGZuqksab-FHcWZFBqkNHlZQcRS6nse7BCXqI/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1442" data-original-width="2048" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NZ_Z29TLXx-xeVGo-6Feik8kp0PY8b-XY9vtk-MswydPBHKC75YN2c2oHphmr-w4O1SlevUp3vaPWf_fvIvvCiwpgjsO4iZZLq5XxoDGZuqksab-FHcWZFBqkNHlZQcRS6nse7BCXqI/w400-h281/20210114_172904+%25282%2529.jpg" width="400" /></a></div><br /></span><span style="text-indent: 0in;">While the vegetables roast, prepare the
glazed pearl onions.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Place the onions in
a small saucepan just large enough to hold them in a snug single layer.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Add water to cover. Add the butter
sugar and a pinch of salt and bring to a simmer. Cover and cook until
almost tender. Uncover and increase the heat to medium-high to high and
boil until the liquid is reduced to a glaze; reduce the heat to medium and
continue to cook until the glaze turns a golden brown, swirling the pan to coat
the onions with the glaze. </span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Set
aside.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkV76BivYoSdjAqb6YVje6m3cGDmT5iSJuW0mIcB7C1MUA8C4A0AY9A8mWqAmQjPKX4YZ8LjGivuu9KfWGswdh0uSmYx_kDQIEliNm7jxaKAWtO4CUGb6T2_INFHKYrlax-6g4ccuBI8/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1505" data-original-width="2048" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkV76BivYoSdjAqb6YVje6m3cGDmT5iSJuW0mIcB7C1MUA8C4A0AY9A8mWqAmQjPKX4YZ8LjGivuu9KfWGswdh0uSmYx_kDQIEliNm7jxaKAWtO4CUGb6T2_INFHKYrlax-6g4ccuBI8/w400-h294/20210114_172950+%25282%2529.jpg" width="400" /></a></div><br /></span><span style="text-indent: 0in;">When the roasted vegetables are tender,
add the pearl onions and olives to the pan.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">Return to the oven and roast for another five minutes.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Remove from the oven.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Taste and correct the seasoning with salt,
pepper and a squeeze of lemon, if you like.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">Fold in the parsley and finish with a drizzle of olive oil.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Serves 2 generously.<br /></span></span><b style="color: black;"><span style="color: #222222; font-size: 12pt;"><o:p><br /></o:p></span></b><span style="font-family: inherit;"><span style="text-indent: 0in;">Notes:<br /></span></span></div><p class="MsoNormal" style="margin-left: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><ul style="text-align: left;"><li><span style="font-family: inherit;">To roll cut carrots, place the carrot on the cutting board and cut a 1-inch segment, making the cut on a diagonal. Roll the carrot forward a quarter turn and make the next cut, using the same angle. Continue to roll and cut all the way up the carrot.</span></li><li><span style="font-family: inherit;">You may or may not need lemon juice. If the carrots and onions are fresh and sweet, you might not. But after tasting the finished vegetables, if they are well seasoned, yet still seem a bit one dimensional or flat tasting, give them a squeeze of lemon to lift and brighten the flavors. </span></li><li><span style="font-family: inherit;">You may substitute cipollini onions for the pearl onions if you like. </span></li><li><span style="font-family: inherit;">The recipe is easily multiplied. Just choose appropriately sized pans.</span></li></ul><p></p><p class="MsoNormal" style="margin-left: 0in; text-align: left;"><span style="color: #222222; text-indent: 0in;"><a href="https://sites.google.com/site/acookingliferecipe/roasted-potatoes-carrots-with-glazed-pearl-onions-olives?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: inherit;">Printable Version </span></a></span></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlsTwcbOrviBj8sWQD2dYLGP6IK4zEyHug5sA3jY19zxJ6BjbEJDZLHj7PjLMplafeBcqpw07cVK5JHBVArPdrqArFla3fvATBmEGlU4xzu3eVf1Hg6Q3y_ahP3uM4EeuxfW5QGvrLJo/" style="clear: left; float: left; font-size: 12pt; font-weight: bold; margin-bottom: 1em; margin-right: 1em; text-align: center; text-indent: 0in;"><img alt="" data-original-height="1448" data-original-width="2048" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlsTwcbOrviBj8sWQD2dYLGP6IK4zEyHug5sA3jY19zxJ6BjbEJDZLHj7PjLMplafeBcqpw07cVK5JHBVArPdrqArFla3fvATBmEGlU4xzu3eVf1Hg6Q3y_ahP3uM4EeuxfW5QGvrLJo/w640-h452/20210114_173715+%25282%2529.jpg" width="640" /></a><b><span style="color: #222222; font-size: 12.0pt;"><o:p> </o:p></span></b><b><span style="color: #222222; font-size: 12.0pt;"><o:p><br /></o:p></span></b></p>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-55782555513285142952021-01-12T23:04:00.003-06:002021-01-15T10:15:44.207-06:00Classic Beef Stew<p><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">My first cooking class of 2021 was
called Classic Comfort Food.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Even though
the phrase "comfort food" is a bit of a cliché, I am unapologetic about the
title.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I think it is useful in
describing what we all seem to need at the moment.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">It is meant to describe food that transports
us to tables and moments past when simple, familiar food—prepared by someone who
loved us—had the ability to momentarily hold our worries at bay.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I could use some of that right now.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Furthermore, for me, these foods also remind
me of people that I love—and meals shared with them.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Since I’m eating all of my meals alone these
days, I could use some of that too.</span><span style="color: #222222; text-indent: 0in;"> </span></span></p><p><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmp6IX0yOZzBKJkA2xJ7_UlenjvTl6yeTG0KNQXTRH9nP11V-jeQQ_5VCj2JlKN6FkB0cxQaC5ssfI3sjqo1Ap9tR9FUsLfpuBVA2kLJ1L95cREbO2v5NeNFdgyRtGhuBppa0dFyAC_Zg/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmp6IX0yOZzBKJkA2xJ7_UlenjvTl6yeTG0KNQXTRH9nP11V-jeQQ_5VCj2JlKN6FkB0cxQaC5ssfI3sjqo1Ap9tR9FUsLfpuBVA2kLJ1L95cREbO2v5NeNFdgyRtGhuBppa0dFyAC_Zg/w640-h480/20210105_154343+%25282%2529.jpg" width="640" /></a></span></div><p></p><p><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;">The beef stew my mother made when I was
growing up was delicious.<span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I was a picky
eater…but I loved her stew.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">The stew I
make today is actually very similar to the one she made.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I have returned it to its French roots (with a
bit more attention to technique…and added red wine, bacon and mushrooms), and I
have omitted her final addition of peas.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">But otherwise, the tender meat, carrots, and potatoes, suspended in a
rustic “broth” –lightly thickened by virtue of the flour-dredged beef, the onions
that have disintegrated from long cooking, and the starch released from the potatoes—is
exactly like hers.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">There are no tomatoes…or
peppers…or other odd ingredients that I would have resented as a child—just a
simple, straight forward, bowl of beefy goodness.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I always think of long ago family meals when
I sit down to a bowl of that stew.<br /></span><span style="color: #222222; text-indent: 0in;"><br />If you have never made beef stew, this
one is a good place to start.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">It gives
back loads of flavor for minimal effort...and is a perfect activity for a
homebound Saturday or Sunday. As with all braises, it will take the better part
of the afternoon to make.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">But since
most of that time is in the oven with nothing required of you (other than the
occasional peek under the lid), it counts as easy in my book.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">If you aren’t familiar with the hows, whys
and processes of a braise, check out <a href="http://www.forloveofthetable.com/2012/01/braising-and-stewing-basics.html" target="_blank">my basics post from a few years</a> ago before
getting started.<br /></span><span style="color: #222222; text-indent: 0in;"><br />One important thing to note: when you’re
shopping, make sure you purchase beef chuck or boneless short rib meat—not the
“stew meat” sold at most butcher counters.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">Generic stew meat is usually a mystery conglomeration of beef trim that
serves as a way for the butcher to make money from what would otherwise go in
the trash.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">To prepare a good stew, you
need specific tough, sinewy cuts from around the joints and well-used muscles
of the animal.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">“Stew meat” may or may
not contain these cuts.</span><span style="color: #222222; text-indent: 0in;"> <br /></span><span style="color: #222222; text-indent: 0in;"><br />Furthermore, the pieces of meat you use
for your stew need to be on the large side—certainly larger than the nubbins in
the stew meat bin.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Small pieces of meat
will disintegrate into the broth.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">The
large pieces will look more attractive and be easier to serve.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">It is an easy thing to just cut up a chuck
roast or some boneless beef short ribs yourself when you get home.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Cut the meat into 1 1/2- to 2-inch cubes.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">These pieces will seem large…but they will
shrink as they cook.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">And you needn’t
worry that the large pieces will be difficult to eat from a bowl:</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">when cooked properly, the meat is tender
enough to be “cut” into bite-sized pieces with a spoon.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Another bonus in cutting the meat
yourself:</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">you can be as fastidious as
you like in removing the fat.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I
generally only remove obvious, large knobs since most of the fat will dissolve
and add flavor and moisture to the stew.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">Any excess can be blotted off or skimmed away from the finished
stew.</span><span style="color: #222222; text-indent: 0in;"> </span></span><p></p><p><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfKy_el4cHwPJ0c0H9J2_L8gx8yLtXYvooPKtKpbwG1XoXJeTUbE-7OdYc30AbGTvXCNQvcv6iv4z3jnLKa55P6FDL-Ay1JcaYcx3NQNcPhYokmlLR51WeJXcVoolQ6hiRfBo221t7ss/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1441" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfKy_el4cHwPJ0c0H9J2_L8gx8yLtXYvooPKtKpbwG1XoXJeTUbE-7OdYc30AbGTvXCNQvcv6iv4z3jnLKa55P6FDL-Ay1JcaYcx3NQNcPhYokmlLR51WeJXcVoolQ6hiRfBo221t7ss/w451-h640/20210105_154435+%25282%2529.jpg" width="451" /></a></span></div><span style="font-family: inherit;"><br />I had hoped that this year would be less
traumatic than last.<span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">So far the year
isn’t very promising.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">One of the things
I have control over is how I feed myself.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">So, I continue to cook….every day.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">I highly recommend it.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Occasionally
preparing and eating a bowl of stew…or some other delicious and simple food
that reminds me of people I wish I could be with and better days…gives me a
measure of hope that things will one day be better again.</span><span style="text-indent: 0in;"><span style="color: #222222;"> <br /></span></span><span style="color: #222222;"><br /><br /></span></span><p></p><div style="text-align: center;"><span style="color: #222222; font-family: inherit;"><b>Classic French-style
Beef Stew</b></span></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><b><br /></b>2 1/2 to 3 lbs. boneless beef short ribs or chuck, cut
into 1 1/2-inch pieces<br /></span><span style="text-indent: 0in;">Salt & freshly ground pepper<br /></span><span style="text-indent: 0in;">4 oz. thick-sliced bacon, cut crosswise into 1/2-inch
strips<br /></span><span style="text-indent: 0in;">1/2 c. all-purpose flour<br /></span><span style="text-indent: 0in;">2 onions, (about 1 lb.) cut in a 1/2-inch dice<br /></span><span style="text-indent: 0in;">2 large cloves garlic, minced<br /></span><span style="text-indent: 0in;">salt and pepper, to taste<br /></span><span style="text-indent: 0in;">3/4 c. dry red wine<br /></span><span style="text-indent: 0in;">3 to 4 c. beef or chicken stock—if using canned, use
low-salt<br /></span><span style="text-indent: 0in;">2 or 3 sprigs thyme<br /></span><span style="text-indent: 0in;">1 lb. carrots, peeled and cut crosswise on a 1/2-inch
short diagonal<br /></span><span style="text-indent: 0in;">1 lb. Yukon potatoes, peeled and cut into 1-inch
chunks<br /></span><span style="text-indent: 0in;">8 oz. mushrooms, cleaned and halved (quartered, if
large)<br /></span><span style="text-indent: 0in;">1/4 c. minced flat-leaf parsley</span></span><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCafem4Ot09gyHiqiU1dX26ed1monYx5G4Sw4R3ypuvSLmp336dKIWXlPah9mIMaohGlmPjx6wIwiWqj4v-B6YVLzF1-hQt4lhJwvAbcVnhIKZDh6KQJ_Ks7cgf0kdudk1JcWQJ37gg8/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCafem4Ot09gyHiqiU1dX26ed1monYx5G4Sw4R3ypuvSLmp336dKIWXlPah9mIMaohGlmPjx6wIwiWqj4v-B6YVLzF1-hQt4lhJwvAbcVnhIKZDh6KQJ_Ks7cgf0kdudk1JcWQJ37gg8/w400-h300/20210105_114006.jpg" width="400" /></a></div><br /></span><span style="text-indent: 0in;">The day before you plan to prepare the stew, season
the meat generously with salt.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I use 3/4
t. of kosher salt per pound of meat (so about 2 t.).</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Wrap loosely and refrigerate overnight.<br /></span><span style="text-indent: 0in;"><br />To prepare the stew: Render the bacon in a large stew
pot or Dutch oven set over medium heat.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">When the bacon is crisp, remove it along with the fat, reserving each
separately.</span><span style="text-indent: 0in;"> </span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBC2TtpwT2sEeWw06tYE3KtwYuD1mhbMAFpX5mJfTr7RO11TSureLFBMKtROSrsqEUY6h3LZ1-TfgpDf_y0A1aZ_KEmTlz6syupu5K1Bz1cUUIfjrIoJlSFsIJaVPW6DYmBQWJHfyltnc/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBC2TtpwT2sEeWw06tYE3KtwYuD1mhbMAFpX5mJfTr7RO11TSureLFBMKtROSrsqEUY6h3LZ1-TfgpDf_y0A1aZ_KEmTlz6syupu5K1Bz1cUUIfjrIoJlSFsIJaVPW6DYmBQWJHfyltnc/w400-h300/20210105_115037.jpg" width="400" /></a></div><br /></span><span style="text-indent: 0in;">While the bacon cooks, dredge the beef in the flour,
shaking off the excess.</span><span style="text-indent: 0in;"> </span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20BNxgDl8hmU-hI-1rMFB83cx2bmmkDyKzw4DuTnFb7NNEfi4c6bqtampUxai-kf57Vq8m1dKLK_7_x54h6TAQjkui7s9qAC59zeiTZyPVhufo5ILvNXagnVEnoC_E16qqIsN8o1fa6A/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20BNxgDl8hmU-hI-1rMFB83cx2bmmkDyKzw4DuTnFb7NNEfi4c6bqtampUxai-kf57Vq8m1dKLK_7_x54h6TAQjkui7s9qAC59zeiTZyPVhufo5ILvNXagnVEnoC_E16qqIsN8o1fa6A/w400-h300/20210105_115028+%25282%2529.jpg" width="400" /></a></div><br /></span><span style="text-indent: 0in;">Return enough of
the bacon fat to the pan to coat the bottom of the pan and increase the heat to
medium-high.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Brown the beef on all
sides—it may be necessary to do this in batches so the pan isn’t
over-crowded.</span><span style="text-indent: 0in;"> </span></span></div><div><span style="text-indent: 0in;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigA1xQohmATtdX4yOLOpLNuGPaM9t1p9KDptsJi0MOnkDoM1P6B0AbftpytHFOmj-3QsAqJctDd1SzSFAisR2L9mVl-yNmfAinuxp0DsNI9nJql3-PdJCNF-tVYUxJb8cvpW41Csm0KEQ/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigA1xQohmATtdX4yOLOpLNuGPaM9t1p9KDptsJi0MOnkDoM1P6B0AbftpytHFOmj-3QsAqJctDd1SzSFAisR2L9mVl-yNmfAinuxp0DsNI9nJql3-PdJCNF-tVYUxJb8cvpW41Csm0KEQ/w400-h300/20210105_120236+%25282%2529.jpg" width="400" /></a></div><br /></span><span style="text-indent: 0in;">Add more bacon fat as
necessary.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Remove all the meat to a
platter </span></span></div><div><span style="text-indent: 0in;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnfMpPey3FC42shMF4OKTOfJ6VKvknu7iz0rEPZ9TAhV7Dk9ExwjOhfmeSuXrI6BNfVzTh-r2eDvy9rzDSjj3ws4T7q5SBFDHU7RgmTnj9FqxjKn8HKVYkgn3sy1m7JUalHDF_7Sr0rY/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSnfMpPey3FC42shMF4OKTOfJ6VKvknu7iz0rEPZ9TAhV7Dk9ExwjOhfmeSuXrI6BNfVzTh-r2eDvy9rzDSjj3ws4T7q5SBFDHU7RgmTnj9FqxjKn8HKVYkgn3sy1m7JUalHDF_7Sr0rY/w400-h300/20210105_121616.jpg" width="400" /></a></div><br /></span><span style="text-indent: 0in;">and add more bacon fat or olive oil to the pan.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Add the onions.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Regulate the heat as necessary to sweat the
onions just until softened and beginning to take on a golden color (about 5 to
10 minutes).</span><span style="text-indent: 0in;"> </span></span></div><div><span style="text-indent: 0in;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJOHkkcW_VjaC45-3B4cfctskUk2ESMnJlsOJ7UStVj8c6DOBvGyDZszH1oMY3awgTsRZ7Dr6gywcqRk4Xsqd0g4MS1RmIDMpk2h6qLRrO4xxzB02S_-X8V17SM012mLDoQi3LST-gcs/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJOHkkcW_VjaC45-3B4cfctskUk2ESMnJlsOJ7UStVj8c6DOBvGyDZszH1oMY3awgTsRZ7Dr6gywcqRk4Xsqd0g4MS1RmIDMpk2h6qLRrO4xxzB02S_-X8V17SM012mLDoQi3LST-gcs/w400-h300/20210105_121644.jpg" width="400" /></a></div><br /></span><span style="text-indent: 0in;">Add the garlic and continue
to cook for a minute or so.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Add the wine
and bring to a boil, scraping the bottom of the pan to release the caramelized
meat and vegetable juices.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Reduce the
wine by at least half.</span><span style="text-indent: 0in;"> </span></span></div><div><span style="text-indent: 0in;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMSJNqfDxhB24dX9VvQHhDyP8kVVgS7Y5sxrAclpdnDc1U2a7R0Uf-ZNkuE98Smj4uMaIwAxtXUbHloBeLI0G5JYGKc2wlKG2Cs1FQrAnse8kalWn2cT5JTz7a3N6V6YWPMD9P32TrNg/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMSJNqfDxhB24dX9VvQHhDyP8kVVgS7Y5sxrAclpdnDc1U2a7R0Uf-ZNkuE98Smj4uMaIwAxtXUbHloBeLI0G5JYGKc2wlKG2Cs1FQrAnse8kalWn2cT5JTz7a3N6V6YWPMD9P32TrNg/w400-h300/20210105_122025+%25282%2529.jpg" width="400" /></a></div><br /></span><span style="text-indent: 0in;">Return the meat to the pan and add enough broth to
cover the meat.</span><span style="text-indent: 0in;"> </span></span></div><div><span style="text-indent: 0in;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiysPXfqjowyrT1iVPfG-wIsxraoTQCR_qKHSd-hZRyzoz_Qz-wwcMCfOGpFsa2kDry4GPJRupQaOUl-MUKnB38on-_wV0ubOEa8jbWPpCnS48L89kDG4ZoIymnzF9TmZNdooStGfHuOpc/" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiysPXfqjowyrT1iVPfG-wIsxraoTQCR_qKHSd-hZRyzoz_Qz-wwcMCfOGpFsa2kDry4GPJRupQaOUl-MUKnB38on-_wV0ubOEa8jbWPpCnS48L89kDG4ZoIymnzF9TmZNdooStGfHuOpc/w400-h300/20210105_122130+%25282%2529.jpg" width="400" /></span></a></div></span></div><div><span style="text-indent: 0in;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;">Add the thyme.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Bring to a boil.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Cover and transfer to a preheated 300°
oven.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Bake for 2 hours, checking
occasionally to make sure the stew is cooking at a bare simmer.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">It should not boil hard…but it should
maintain an active simmer.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Reduce the
oven temperature if necessary.</span></span></div><div><span style="text-indent: 0in;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;">After 2 hours, remove the stew from the oven.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">If there is a lot of grease pooling on the
surface, spoon it off, or blot with a paper towel.</span><span style="text-indent: 0in;"> </span></span></div><div><span style="text-indent: 0in;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVuutVEKJAYtmRB9AaPG7bjIq8h9iWVaHsa4JZ2wmvwXndQ0ZTJDrqZF2K9vvLDjsd66bt8UTUs-jjaRZh67P8ozg-aCDwsqXpaVQoxsZFKIvUSQvobYl70jNch7SlSe3pUlRYhEI0A8/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVuutVEKJAYtmRB9AaPG7bjIq8h9iWVaHsa4JZ2wmvwXndQ0ZTJDrqZF2K9vvLDjsd66bt8UTUs-jjaRZh67P8ozg-aCDwsqXpaVQoxsZFKIvUSQvobYl70jNch7SlSe3pUlRYhEI0A8/w400-h300/20210105_142709.jpg" width="400" /></a></div><br /></span><span style="text-indent: 0in;">Add the potatoes and carrots, season with
salt and pepper, cover and return to the oven until the meat and vegetables are
fork tender (about 45 minutes to an hour more).</span></span></div><div><span style="text-indent: 0in;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQYZW6v2YNy_744uTI-e4gq9HF2CXuZkaOwV6U6w1rpAHS1jPIfT67ZfE4Gij4RO4nL-OdcVflXpMi_M6ndAF37ZL2Su_mBTMrOgfR3YZoaFDMWFGdkeFc-I7uxNI_dKViZ969_aOFxM/" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQYZW6v2YNy_744uTI-e4gq9HF2CXuZkaOwV6U6w1rpAHS1jPIfT67ZfE4Gij4RO4nL-OdcVflXpMi_M6ndAF37ZL2Su_mBTMrOgfR3YZoaFDMWFGdkeFc-I7uxNI_dKViZ969_aOFxM/w400-h300/20210105_153614.jpg" width="400" /></span></a></div></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br />While the stew finishes cooking, sauté the mushrooms
in some of the bacon fat (or olive oil or butter) until nicely browned; Season
with salt and pepper and set aside.</span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfGjvyCs9s6DSGOhYMgWTG_b2bV8IJ7YOMpkXOwawmHlnqcbTV1ChTgHyTEza4k-qF1igrockR1EuUI6MzPGysd3jBgIGgDkwZX4kjmFqCSg_Uj9rv4OkwiiPG4NMbpUJZIHim3FENsQ/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfGjvyCs9s6DSGOhYMgWTG_b2bV8IJ7YOMpkXOwawmHlnqcbTV1ChTgHyTEza4k-qF1igrockR1EuUI6MzPGysd3jBgIGgDkwZX4kjmFqCSg_Uj9rv4OkwiiPG4NMbpUJZIHim3FENsQ/w400-h300/20210105_132933+%25282%2529.jpg" width="400" /></a></div><br /></span><span style="text-indent: 0in;">When the vegetables are tender, carefully stir in the
mushrooms and bacon.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Taste and correct
the seasoning.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Remove the thyme sprigs
and serve, sprinkled with minced parsley.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">Serves 6<br /></span><span style="text-indent: 0in;"> </span></span><p class="MsoBodyText2" style="line-height: normal; margin-bottom: .0001pt; margin: 0in; text-indent: 0in;"><span style="font-family: inherit;">(Recipe adapted from <i style="mso-bidi-font-style: normal;">The Kansas City Star</i> November 11, 1992)<br /><br /><i style="font-weight: bold;">Variation</i><span style="font-weight: bold;">: </span><br /></span></p><ul style="text-align: left;"><li><span style="font-family: inherit;"><span style="text-indent: 0in;">Classically, this French-style
stew would be finished with glazed pearl onions in addition to the mushrooms
and bacon. To prepare the pearl onions,</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">place 8 oz. of peeled
pearl onions in a saucepan and cover them with water. Add 1/2 T. of butter, a teaspoon of sugar and
a pinch of salt and bring to a simmer.
Cover and cook until almost tender.
Uncover and increase the heat to high and boil until the liquid is
reduced to a glaze; reduce the heat to medium and continue to cook until the
glaze turns a golden brown, swirling the pan to coat the onions with the
glaze. Scatter the pearl onions over the
stew with the mushrooms and bacon. Or,
for a more classic presentation, reheat the pearl onions, mushrooms and bacon
separately and garnish each bowl of stew individually with them.<br /></span></span></li><li><span style="text-indent: 0in;"><span style="font-family: inherit;">For a more American-style beef
stew, omit the red wine, mushrooms and bacon.
Brown the meat in vegetable oil.
Add a cup of frozen peas to the stew during the last five minutes of
cooking.</span></span></li></ul><div><a href="https://sites.google.com/site/acookingliferecipe/classic-beef-stew?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: inherit;">Printable Version</span></a></div><div><span style="font-family: inherit;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xKo5Fa6lAFgLqQd-q7vYExlbUMXDcWOuBhLuYH37vk0nbWx6FxTYTW7cMGMlbthL9Kx58HnzvK67X6JzIR877RMd91TNElTi8-dzxBhZ9gDEgDoxQgHIN28OHeMIJlmaLYqG5tDmlh4/" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img alt="" data-original-height="1524" data-original-width="2048" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xKo5Fa6lAFgLqQd-q7vYExlbUMXDcWOuBhLuYH37vk0nbWx6FxTYTW7cMGMlbthL9Kx58HnzvK67X6JzIR877RMd91TNElTi8-dzxBhZ9gDEgDoxQgHIN28OHeMIJlmaLYqG5tDmlh4/w640-h476/20210105_154816+%25282%2529.jpg" width="640" /></span></a></div><span style="font-family: inherit;"><br /></span><br /></div><p></p></div>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com2tag:blogger.com,1999:blog-5086745178674356329.post-35906004119282229212020-11-30T20:49:00.002-06:002021-10-09T21:26:08.864-05:00Pumpkin Boule with Dried Cranberries & Pepitas<p><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">I have been
baking yeast breads for a long time.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">Long before I went to cooking school to become a chef I was making pizza
dough…<a href="http://www.forloveofthetable.com/2018/11/holiday-family-tradition-my.html" target="_blank">my grandmother’s dinner rolls</a>…<a href="http://www.forloveofthetable.com/2017/12/sunday-morning-breakfastcinnamon-rolls.html" target="_blank">cinnamon buns</a>…honey whole wheat
loaves…etc.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I can probably knead dough
in my sleep.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">But at some point during
the last 20 years or so the manner in which kneading is accomplished began to
expand and change.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">The methods and
techniques I learned are still used…they work very well after all—and they
still produce beautiful breads.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">But
among artisan bread bakers—whose amazing “old world” breads can now be found in
specialty bakeries everywhere—you will often find that they are manipulating
their doughs in a very different way.</span><span style="color: #222222; text-indent: 0in;"> </span></span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfhwiyllUPn29bmW6Eh9O6dfWzNeqFps26jFB0SkZm531zDd1VyTAwokcI4WnzwU2YAJi_w_7IKPdCCHENsDQAX5Z6vG8ODw2iGQpszcZbYFdHw44lqosxs59gF93Gc4gJeMouEW5rlg/s2048/20201101_154730+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1788" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfhwiyllUPn29bmW6Eh9O6dfWzNeqFps26jFB0SkZm531zDd1VyTAwokcI4WnzwU2YAJi_w_7IKPdCCHENsDQAX5Z6vG8ODw2iGQpszcZbYFdHw44lqosxs59gF93Gc4gJeMouEW5rlg/w558-h640/20201101_154730+%25282%2529.jpg" width="558" /></a></span></div><span style="font-family: inherit;"><br /><span style="color: #222222; text-indent: 0in;">I was aware
that this alternate method of working with dough was developing around me.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">But it—along with sourdough—seemed beyond the
purview of the occasional bread baker.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">It
was while learning about sourdough by watching the IG Live tutorials from <a href="https://www.breadahead.com/" target="_blank">Bread Ahead Bakery</a> during the early days of the pandemic that I discovered that this
new method (“folding” the dough…as opposed to kneading) was in fact less—rather
than more—complicated.<br /></span><span style="color: #222222; text-indent: 0in;"><br />The reason we
knead dough is to develop gluten.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Wheat
flour contains a couple of proteins that produce gluten when water (or other
liquid) is introduced via a mechanical action like stirring…or kneading.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">The stretchy strands of gluten are what give
yeast doughs their strength and their loft.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">If you have ever kneaded dough, you have seen this development occur as
the dough goes from a lumpy mass to a smooth, springy ball.</span><span style="color: #222222; text-indent: 0in;"> <br /></span><span style="color: #222222; text-indent: 0in;"><br />If I
understand the process correctly, in the slow measured pace of the “no knead”
folding method, much of the mechanical action is occurring at the microscopic
level as the yeast consumes the sugars in the flour.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">By occasionally folding the dough over on
itself, you are exposing the yeast to fresh sources of food so it can continue
to multiply…and at the same time as you stretch the dough during each fold you
are strengthening the developing gluten.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">And if you try this method, each time you return to the bowl to give the
dough a fold, you will notice that the dough discernibly smoother and is
increasingly more supple and elastic.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">It
really is amazing. </span></span><p></p><p><span style="color: #222222; font-family: inherit; text-indent: 0in;">Here are some pictures of Ciabatta from first sloppy mix to risen dough (after three sets of folds): </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUspbjxXxQFFhfVacQdrOkwnplzLQ2STXFp4ox-qYrGUjPD0Z5bID9N97AEcqUL18_tepbUU5xPW5zLck_PoKZLemkzLLBRrNK4pvtE0yi5t8Th4ffyRXJWKbNksRtLfj990qTGsssFs4/s2048/20200807_110114.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUspbjxXxQFFhfVacQdrOkwnplzLQ2STXFp4ox-qYrGUjPD0Z5bID9N97AEcqUL18_tepbUU5xPW5zLck_PoKZLemkzLLBRrNK4pvtE0yi5t8Th4ffyRXJWKbNksRtLfj990qTGsssFs4/w400-h300/20200807_110114.jpg" width="400" /></a></div><p></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVaCKaV2sV7GoIIs789BCDZzLRCAUieff7yv_egDvHxEQOSM38xmRiLahFtwaBPCmxpIdhSpjwi0pWVxS6J17hiW53G_GpVRiqxdfm6__1wYnIoITYEP_gigqOhdKNdEu-GYK6b0obFs/s2048/20200807_113406.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVaCKaV2sV7GoIIs789BCDZzLRCAUieff7yv_egDvHxEQOSM38xmRiLahFtwaBPCmxpIdhSpjwi0pWVxS6J17hiW53G_GpVRiqxdfm6__1wYnIoITYEP_gigqOhdKNdEu-GYK6b0obFs/w400-h300/20200807_113406.jpg" width="400" /></a></span></div><span style="font-family: inherit;"><br /><span style="color: #222222; text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY732S8sA9QrnyF0QckYP7tYvDojsDyl2UmWwLYI4ijEHFMKM5SuBryRo1TA1-SpEP1ZENHy16_Ml-0GNFQbkPhpbgCShJjQFILy2dsLb0zGF9gQY5jw5JG9r8j5QNJLzxTrmdCQHUut8/s2048/20200807_140226.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY732S8sA9QrnyF0QckYP7tYvDojsDyl2UmWwLYI4ijEHFMKM5SuBryRo1TA1-SpEP1ZENHy16_Ml-0GNFQbkPhpbgCShJjQFILy2dsLb0zGF9gQY5jw5JG9r8j5QNJLzxTrmdCQHUut8/w400-h300/20200807_140226.jpg" width="400" /></a></div><br />Having described
it as I understand it at this point, I feel I must add a caveat.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I have barely scratched the surface in acquiring
knowledge of this big world of artisan breads…my understanding of this process
is minimal and mostly experiential.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Ten
years from now I may come across this post and be appalled at how I’ve
described it.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">In the end, what I really
know now is that the breads I have made using this method have been
fantastic.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">And I’m excited to continue
to expand my repertoire of breads that use it.<br /></span><span style="color: #222222; text-indent: 0in;"><br />There are a
couple of ways (that I know of…probably more) to execute a fold.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Many people simply leave the dough in the
bowl.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">To fold, simply grab one side of
the dough, pull up—stretching it as far as it will allow without tearing or
breaking—and then lay it down over itself.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">Repeat this action three times, giving the bowl a quarter of a turn each
time so that you are folding the dough from all four points of the
compass.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">My preferred way of folding is
to tip the dough out on an oiled sheet pan (or you can simply oil your
counter), gently f</span><span style="color: #222222; text-indent: 0in;">latten/stretch it a bit into a rectangle and then execute two
letter or envelope-style folds:</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">fold the
top third of the rectangle down…then the bottom third up (as if you were
folding an 81/2- by 11-inch sheet of paper to stuff into an envelope).</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Rotate the resulting slender rectangle a
quarter of a turn…flatten it slightly and repeat the same style of fold.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Turn it over and put it back in the bowl. <br /></span><span style="color: #222222; text-indent: 0in;"><br />This fall as we
approached pumpkin season, armed with my new knowledge, I was determined to
work on a yeasted pumpkin bread that I have been playing around with for
several years now.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I always felt it had
great potential…but I was somehow missing something in the process that would
turn it into a consistent and delicious loaf.</span></span><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yjJA70H7NiWceDj0lrE3qvnjWcsuvAgA9BLZrH4ZnU_CBAV3HAKDGBxHe-BvNKz7Kpm4vRS9x4Hixg4baGoPV4sWMUudey4ozsdFTGjsjv0aQqezPI_aMT-ioB5m1PDBCOZoNjqQsls/s1080/IMG_20171218_123555_034.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="888" data-original-width="1080" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1yjJA70H7NiWceDj0lrE3qvnjWcsuvAgA9BLZrH4ZnU_CBAV3HAKDGBxHe-BvNKz7Kpm4vRS9x4Hixg4baGoPV4sWMUudey4ozsdFTGjsjv0aQqezPI_aMT-ioB5m1PDBCOZoNjqQsls/w400-h329/IMG_20171218_123555_034.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">"Crumb shot" of that first never-to-be-duplicated loaf.<br /></td></tr></tbody></table><br /><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">The first time
I made this pumpkin boule I had been poking around looking for a bread that used
whey.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I frequently have whey on hand
(left after making <a href="http://www.forloveofthetable.com/2018/03/moroccan-carrot-salad-with-labneh.html" target="_blank">Labneh</a>) and feel bad just throwing it away.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Somewhere I had read it was good in bread.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I found a recipe for a <a href="https://www.theguardian.com/lifeandstyle/2013/aug/23/pumpkin-whey-bread-recipe-dan-lepard" target="_blank">pumpkin and whey boule by Dan Lepard</a> that looked interesting.</span><span style="color: #222222; text-indent: 0in;">
</span><span style="color: #222222; text-indent: 0in;">Then I had pumpkin bread on the brain so I started looking for other pumpkin
yeast bread recipes. I found <a href="http://cocinadeaisha.blogspot.com/2015/10/pumpkin-bread-breadbakers.html" target="_blank">one that was similar</a>, but also included some traditional spices (which seemed like a great idea).</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">The loaf I ended up making
pulled from both recipes…and it was delicious.<br /></span><span style="color: #222222; text-indent: 0in;"><br />Unfortunately
I was never really able to repeat the success (although I tried every
year).</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">This year though, with some of my newly
acquired knowledge and experience, I thought I would try again…this time incorporating
folding…and baking in a Dutch oven (something else I had never tried prior to
the pandemic).<br /></span><span style="color: #222222; text-indent: 0in;"><br />It’s amazing
what a little knowledge can do.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">The loaf
was all I had hoped and imagined it could be:</span><span style="color: #222222; text-indent: 0in;"> a</span><span style="color: #222222; text-indent: 0in;"> crusty boule with a tender crumb…studded with crispy pepitas and tangy
craisins.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I realized only later that I
had forgotten to use whey….</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I like it so
well just the way it is that I have never even tried to make it with whey (even
though I have made it several times this fall).</span></span><p></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GQEroXChAED9IdGI_4MpZWOPByX4iHZS2ujfegSfPaj-FtmGUYXuvNnR-Y0gXKxQ__NmSYFRTOBnugVhLFEaUS6Ps6hq90Ds97WKru1UXinOmb6kez4uCjOpsikAQGfWQ2cIXKLuz88/s2048/20201027_125317+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1537" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GQEroXChAED9IdGI_4MpZWOPByX4iHZS2ujfegSfPaj-FtmGUYXuvNnR-Y0gXKxQ__NmSYFRTOBnugVhLFEaUS6Ps6hq90Ds97WKru1UXinOmb6kez4uCjOpsikAQGfWQ2cIXKLuz88/w480-h640/20201027_125317+%25282%2529.jpg" width="480" /></a></span></div><p></p><p><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">I have loved
having this bread on hand during the autumn months.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">(So much so that it replaced my new “house”
sourdough loaf for a while…).</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">It is
delicious toasted …smeared with Labneh…or butter…and honey.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">I’m sure no one is surprised to hear that I
have put it through its paces for grilled cheese sandwiches.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">(It makes an unbelievably good grilled cheese–especially
if you include a little bit of tangy goat cheese…).</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">And of course it is very fine sandwiched
around roast turkey, crunchy lettuce, cranberry sauce and mayo…plus whatever
else you happen to like on your leftover turkey sandwich.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">It is a loaf I am certain will be a part of
my autumn repertoire for years to come.</span><span style="color: #222222; text-indent: 0in;"> </span></span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgp9q5nYX1tExLKD4Y4CQrew9Ou44RSV4nxtXQnyTJ6eKWiQmDk-V-mj64izfybc4kbFdy40o9cjpNAmylL25NIl1FpwuGJDwa3ZFNj55nRctZ2n-lempkwAYRAddEgKlruvjtq2jh5mc/s2048/20201027_122520+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1573" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgp9q5nYX1tExLKD4Y4CQrew9Ou44RSV4nxtXQnyTJ6eKWiQmDk-V-mj64izfybc4kbFdy40o9cjpNAmylL25NIl1FpwuGJDwa3ZFNj55nRctZ2n-lempkwAYRAddEgKlruvjtq2jh5mc/w492-h640/20201027_122520+%25282%2529.jpg" width="492" /></a></span></div><span style="font-family: inherit;"><br /><span style="color: #222222; text-indent: 0in;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-left: 0in; text-align: center; text-indent: 0in;"><b><span style="color: #222222;"><span style="font-family: inherit;">Pumpkin Boule
with Craisins & Pepitas<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">285 g. warm
water (see notes)<br /></span><span style="color: #222222; text-indent: 0in;">165 g. pumpkin
purée/solid pack pumpkin<br /></span><span style="color: #222222; text-indent: 0in;">4 g. (1 1/4
t.) instant or active dry yeast<br /></span><span style="color: #222222; text-indent: 0in;">500 g. bread
flour<br /></span><span style="color: #222222; text-indent: 0in;">25 g olive oil<br /></span><span style="color: #222222; text-indent: 0in;">10 g (1 1/2
t.) fine salt<br /></span><span style="color: #222222; text-indent: 0in;">1/8 t. each
cinnamon, nutmeg, and ginger<br /></span><span style="color: #222222; text-indent: 0in;">Olive oil for
folding<br /></span><span style="color: #222222; text-indent: 0in;">85 g. pepitas,
lightly toasted (see notes)<br /></span><span style="color: #222222; text-indent: 0in;">125 g.
craisins (left whole, or coarsely chopped)</span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6H4x2DbXfh_HMUvq3BsQZgfSnvonCiovP3hll01eOJAUAyaIc-HRnagb7HjYNh8Q-c5PJOi20GP_5KaT6RffGH3jBObS09BFkQGDAluGFxxiFecZzCYtounLdS9iUuFWvGZw2jlP44lE/s2048/20201031_150103+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6H4x2DbXfh_HMUvq3BsQZgfSnvonCiovP3hll01eOJAUAyaIc-HRnagb7HjYNh8Q-c5PJOi20GP_5KaT6RffGH3jBObS09BFkQGDAluGFxxiFecZzCYtounLdS9iUuFWvGZw2jlP44lE/w400-h300/20201031_150103+%25282%2529.jpg" width="400" /></a></span></div><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><br />Place the
water in a large mixing bowl and whisk in the pumpkin.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Sprinkle the yeast over this mixture and
whisk in.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">If you are using active dry
yeast, wait a minute or two for the yeast to soften (instant yeast will
dissolve “instantly”).</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Add the flour,
olive oil, salt and spices (in that order)</span></span><div><span style="color: #222222;"><br /></span><div><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdZP4vkHpMQ-BbFACJjDvmYiJo8qGlyHK84R46Uou4fbFYFUYZljQ-oFX4oQ35W7v4HrPSoOrwIVQ5GgsRL5PqOr0IgkRXh1tSN7tweEVpu4nF5mJP6WkCpMe6cQBirDiGDskxe6H5Zc/s2048/20201031_150159+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdZP4vkHpMQ-BbFACJjDvmYiJo8qGlyHK84R46Uou4fbFYFUYZljQ-oFX4oQ35W7v4HrPSoOrwIVQ5GgsRL5PqOr0IgkRXh1tSN7tweEVpu4nF5mJP6WkCpMe6cQBirDiGDskxe6H5Zc/w400-h300/20201031_150159+%25282%2529.jpg" width="400" /></a></div><br /> </span></span><span style="color: #222222; font-family: inherit; text-indent: 0in;">and mix until you have a homogenous
mass.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">(A Danish dough whisk is my new
favorite tool for this initial mixing—but if you don’t have one, a rubber
spatula or wooden spoon is fine—just remember to scrape all the dough off of
your tool and back into the bowl—you don’t want to waste/lose any dough.)</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span></div><div><span style="color: #222222; font-family: inherit; text-indent: 0in;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3LL6MtbJwHWpp4X54L6ZH9MbTWm7lacFUS2HWlyMsbA91gxC0hQVKNMZpGtIPtvAoI6HX7gO4iCb0UhHwDeC1H5zAXqemczWCX-E8KhXrm_8RjWWrJ6kKGqq1BNUNFEg_HcR1nLBh_w/s2048/20201031_150257+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3LL6MtbJwHWpp4X54L6ZH9MbTWm7lacFUS2HWlyMsbA91gxC0hQVKNMZpGtIPtvAoI6HX7gO4iCb0UhHwDeC1H5zAXqemczWCX-E8KhXrm_8RjWWrJ6kKGqq1BNUNFEg_HcR1nLBh_w/w400-h300/20201031_150257+%25282%2529.jpg" width="400" /></a></div><span style="color: #222222; font-family: inherit; text-indent: 0in;"><div><span style="color: #222222; font-family: inherit; text-indent: 0in;"><br /></span></div>Using a rounded bowl scraper, scrape down the
sides/clean the bowl so that you have a nice, neat mass of dough.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span></div><div><span style="color: #222222; font-family: inherit; text-indent: 0in;"><br /></span></div><div><span style="color: #222222; font-family: inherit; text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTC_39bVnRJhI6F-TehsI-O3arDFKUXaQw0oYkMX41-qcIEpEWSXXGY4t7qCniy569qzmWBXiKJ6BULaSgTZxjegUiGK4r54FDHyFv1jMg8AOldi1WYuHWvF2RAErD00vqDX-jCtbI0rU/s2048/20201031_150522+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTC_39bVnRJhI6F-TehsI-O3arDFKUXaQw0oYkMX41-qcIEpEWSXXGY4t7qCniy569qzmWBXiKJ6BULaSgTZxjegUiGK4r54FDHyFv1jMg8AOldi1WYuHWvF2RAErD00vqDX-jCtbI0rU/w400-h300/20201031_150522+%25282%2529.jpg" width="400" /></a></div><br />Cover with plastic wrap and let rest for 1
1/4 hour.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span></div><div><span style="color: #222222; font-family: inherit; text-indent: 0in;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimFif0bYAx-6uziJJ7d__VB3Hjt1rjuQolO7kXvpG-8a3WnL1yMBZsPusH_laVl_dz1wAPkgVUHTtVaYOL8NohU6HZatmd08dNO3sz1bYoLvieG_-_fh4Lgov0mTPWCM0uC7xsS-ZY6gs/s2048/20201031_161224+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimFif0bYAx-6uziJJ7d__VB3Hjt1rjuQolO7kXvpG-8a3WnL1yMBZsPusH_laVl_dz1wAPkgVUHTtVaYOL8NohU6HZatmd08dNO3sz1bYoLvieG_-_fh4Lgov0mTPWCM0uC7xsS-ZY6gs/w400-h300/20201031_161224+%25282%2529.jpg" width="400" /></a></div><br /></div><div><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">After an hour
and a quarter, execute the first fold, incorporating the pepitas and craisins
at the same time: Drizzle a small amount
of olive oil on a sheet pan </span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpg7seasvwbBYrQoI7_uQ3p2r1L0OO3p4epX3lZgR84DpMQ-beP4NB6uSLjqkD3ulgNR-aCFyYcZKj1Z_YRHpBADA0KkWKOEVNTabum-syXWHTU_eHFDfCqH4D4ortHX8AUx3k6j-RASQ/s2048/20201031_161230.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpg7seasvwbBYrQoI7_uQ3p2r1L0OO3p4epX3lZgR84DpMQ-beP4NB6uSLjqkD3ulgNR-aCFyYcZKj1Z_YRHpBADA0KkWKOEVNTabum-syXWHTU_eHFDfCqH4D4ortHX8AUx3k6j-RASQ/w400-h300/20201031_161230.jpg" width="400" /></a></span></span></div><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><br />and spread with your hands (or a brush) so that the
dough won’t stick. Scrape the dough in
one mass onto the oiled sheet and with lightly oiled hands/fingertips, nudge
the dough out into a large rectangle. (Only stretch as much as the dough will
allow without tearing.) Scatter two-thirds
of the craisins and two-thirds of the pepitas over the bottom two-thirds of the
rectangle.</span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQHfumJcavalYfJUZjjV3HeotdKttNt-BxVwT3egwIMQBTrBc4O50x6Ub19GqiDGQ20-pRDX4TUJk0DUYMUNQe3mMZTDBSo0OALDy9sA8mOxY_MDxL0yGPtxsAH4dPX9dmPsAGhDcxRs/s2048/20201031_161512+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQHfumJcavalYfJUZjjV3HeotdKttNt-BxVwT3egwIMQBTrBc4O50x6Ub19GqiDGQ20-pRDX4TUJk0DUYMUNQe3mMZTDBSo0OALDy9sA8mOxY_MDxL0yGPtxsAH4dPX9dmPsAGhDcxRs/w400-h300/20201031_161512+%25282%2529.jpg" width="400" /></a></span></span></div><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><br />Starting with the portion of
the dough without any pepitas or craisins, fold the dough in thirds as if you
were folding a letter to put it in an envelope. </span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUg_NuC-jbBak_alvN6B5gCMcu7McSKlKY-dJSpx-AdFSeAYCbAUtBpyj-zd9VL6gY5qVlz1Tm13luI_CCJdUWseL1GHDrkouyygSvwCEqLN0dVbxl-RLVKe1Et3YTiJcA-7HMtvOdtow/s2048/20201031_161544+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUg_NuC-jbBak_alvN6B5gCMcu7McSKlKY-dJSpx-AdFSeAYCbAUtBpyj-zd9VL6gY5qVlz1Tm13luI_CCJdUWseL1GHDrkouyygSvwCEqLN0dVbxl-RLVKe1Et3YTiJcA-7HMtvOdtow/w400-h300/20201031_161544+%25282%2529.jpg" width="400" /></a></span></span></div><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><br />Rotate the dough 90</span><span style="color: #222222; text-indent: 0in;">°</span><span style="color: #222222; text-indent: 0in;"> and repeat
this letter/envelope fold with the remaining third of the pepitas and craisins
(spreading out the dough as much as it will allow and placing the craisins and
pepitas only on the lower two-thirds of the dough). </span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><br /></span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCs3jD-kNtTcAWFPu7d6PB9zmdQro7o6bboTxn3UrtxT8czI77ojD84YWP8_fQGdie7M2rzW5HX9_1_4P7GWMaWw-tovMNx3jHw0Q5we4uJKjqRm4Xb1hoigkZK5uD0otPQQ6yY5SeCiA/s2048/20201031_161607+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCs3jD-kNtTcAWFPu7d6PB9zmdQro7o6bboTxn3UrtxT8czI77ojD84YWP8_fQGdie7M2rzW5HX9_1_4P7GWMaWw-tovMNx3jHw0Q5we4uJKjqRm4Xb1hoigkZK5uD0otPQQ6yY5SeCiA/w400-h300/20201031_161607+%25282%2529.jpg" width="400" /></a></span></span></div><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Ncz-2mmjJMvNo132ZKuG7ZDA0boihud9e9nLWt0DFpeBADmX04ZXLQ4IVW1IF-6waR7m_zMEajYXfsqZyrSbbBej2Z-Mc9lwgt3VVUxTGYfbVgxc4KSvGhITD1M4yMc5Y38cHTwtB90/s2048/20201031_161647+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Ncz-2mmjJMvNo132ZKuG7ZDA0boihud9e9nLWt0DFpeBADmX04ZXLQ4IVW1IF-6waR7m_zMEajYXfsqZyrSbbBej2Z-Mc9lwgt3VVUxTGYfbVgxc4KSvGhITD1M4yMc5Y38cHTwtB90/w400-h300/20201031_161647+%25282%2529.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4Q59YF4Po60SanZ2WsTsPo9Oy02R5Z0hey6pExoR-ZPJjK4Uf59jAD6WtlnO-JkVVEGCvKkI6Aj8Ksc6QQVz_iEygYt9fN239n7M01wnUs9pGrvI1H5HlqVPtIBykH-_AXegy0_EV1Q/s2048/20201031_161657+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4Q59YF4Po60SanZ2WsTsPo9Oy02R5Z0hey6pExoR-ZPJjK4Uf59jAD6WtlnO-JkVVEGCvKkI6Aj8Ksc6QQVz_iEygYt9fN239n7M01wnUs9pGrvI1H5HlqVPtIBykH-_AXegy0_EV1Q/w400-h300/20201031_161657+%25282%2529.jpg" width="400" /></a></div><br />When you are done you will have a square-ish
ball of dough with all of the craisins and pepitas encased inside. Place the dough back in its bowl and cover
again with plastic wrap.</span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Icivi6rjAgpR-DJXovBjD4a5hz52Eg5fjPbuDPB3vS6xz9OtL_TAt7X-GJZnX3GvyY9DmaUvIf1mymBEYMZjCwFVGm6rI1x8Bi667g-4-iyUfJS9lE5jULebLwPE_nRrxnE1o9eJs9U/s2048/20201031_161725.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Icivi6rjAgpR-DJXovBjD4a5hz52Eg5fjPbuDPB3vS6xz9OtL_TAt7X-GJZnX3GvyY9DmaUvIf1mymBEYMZjCwFVGm6rI1x8Bi667g-4-iyUfJS9lE5jULebLwPE_nRrxnE1o9eJs9U/w400-h300/20201031_161725.jpg" width="400" /></a></span></div><span style="font-family: inherit;"><br /><span style="color: #222222; text-indent: 0in;">After 45
minutes, scrape the dough back out onto the oiled sheet and give it another two
letter/envelope-style folds exactly as before (only this time you obviously
won’t be adding anything to the dough).</span><span style="color: #222222; text-indent: 0in;"> </span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFd7B3bCUmWDfYwSX_UUifV7ZU3Gr3KRUc3RYY7gn9YRZdkhOpxzAGHs-I7RSMSoiXF4_p5VdGIkAxgPyfvp_4-phtVJvB4rKQ3nWfyPGxsJMDeAdiVyzqrlkk6gCxGiYcRexfmYqjwg/s2048/20201031_170317.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFd7B3bCUmWDfYwSX_UUifV7ZU3Gr3KRUc3RYY7gn9YRZdkhOpxzAGHs-I7RSMSoiXF4_p5VdGIkAxgPyfvp_4-phtVJvB4rKQ3nWfyPGxsJMDeAdiVyzqrlkk6gCxGiYcRexfmYqjwg/w400-h300/20201031_170317.jpg" width="400" /></a></span></span></div><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfU6GtkPKc4TiMvdfhNfudUxeqFcJD6LAdqaVpv3FxbzvHEdqDgbVN7AUJnXJewjZJ3Mkd30Z_b-mS4t3U5am-IUS-CjaGXvUTBFe5LPOT3v6uRr0LkiJy5lMRz94DpX_ZdwqUrzNve5E/s2048/20201031_170340.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfU6GtkPKc4TiMvdfhNfudUxeqFcJD6LAdqaVpv3FxbzvHEdqDgbVN7AUJnXJewjZJ3Mkd30Z_b-mS4t3U5am-IUS-CjaGXvUTBFe5LPOT3v6uRr0LkiJy5lMRz94DpX_ZdwqUrzNve5E/w400-h300/20201031_170340.jpg" width="400" /></a></div><br />Return to the bowl and let it remain at room temperature until almost
doubled—about an hour.</span><span style="color: #222222; text-indent: 0in;"> </span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMrZ_-sVaO_O_M9iEbpYpawQSEc4E-FBbyA-xy8yt7PgxvyKPiJpr6UHQZ5HCIqIGbwRTmjz9CRUypEHUi335YzEKrEMf2WUZAdLsw3cwPy1J_pozi96Ydkxt6S_iTH6uK9X-A9Pze4M/s2048/20201031_181355.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMrZ_-sVaO_O_M9iEbpYpawQSEc4E-FBbyA-xy8yt7PgxvyKPiJpr6UHQZ5HCIqIGbwRTmjz9CRUypEHUi335YzEKrEMf2WUZAdLsw3cwPy1J_pozi96Ydkxt6S_iTH6uK9X-A9Pze4M/w400-h300/20201031_181355.jpg" width="400" /></a></span></div><span style="font-family: inherit;"><span style="color: #222222; font-family: inherit; text-indent: 0in;"><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;">Transfer to the
refrigerator to slow down the fermentation and allow the flavor to develop
overnight.</span></p></span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">The next day,
take the dough out of the fridge (it will have more than doubled) and scrape it
onto a lightly floured counter.</span><span style="color: #222222; text-indent: 0in;"> </span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYUIyWHI0cZIINk7H7ib6w2pGKEqiQU4TDVJIcwgFncfN55TkvqeliLvxvQIxAnf_g_AbCPNpiFYDpXRuF3ykp_lU3IzFk3sh8cdcUSTatqYIxxPN2K5TZvlBZk3ku997Y7bwL9wE3GE/s2048/20201101_080257.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYUIyWHI0cZIINk7H7ib6w2pGKEqiQU4TDVJIcwgFncfN55TkvqeliLvxvQIxAnf_g_AbCPNpiFYDpXRuF3ykp_lU3IzFk3sh8cdcUSTatqYIxxPN2K5TZvlBZk3ku997Y7bwL9wE3GE/w400-h300/20201101_080257.jpg" width="400" /></a></span></div><span style="font-family: inherit;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWn5fG-OmdHluhwX_aPR5PKTOTVJS2Y9olWMEQ8rvnAk6D8_CJLqLZQtRMBdb5lMFbdkP1LM_phyPIBdaMr4SYy9vybSMYaWQIq5kbjSffIL_kcP-zNGqqQLkRK34mzWkE1fqIdXjCyM/s2048/20201101_080521.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWn5fG-OmdHluhwX_aPR5PKTOTVJS2Y9olWMEQ8rvnAk6D8_CJLqLZQtRMBdb5lMFbdkP1LM_phyPIBdaMr4SYy9vybSMYaWQIq5kbjSffIL_kcP-zNGqqQLkRK34mzWkE1fqIdXjCyM/w400-h300/20201101_080521.jpg" width="400" /></a></div></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">Give it
a gentle pre-shape into a loose ball (in doing this, you will effectively
deflate the dough—but don’t aggressively “punch it down” or “knock it
back”—just gently form it into a round).</span><span style="color: #222222; text-indent: 0in;"> </span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtMkzFGPPJ1PfoXwOEoF227q3Pgc9w3unf15XYkrl5GHiQrmMFtMfW41iUDy-IeIs4JbJzCDwi65HjMsj6n0Uy20zWoeIgV1nb3FbPcS38iezdJmn-z5-tuyw2JF5hg6rA6lTbKy4DW4/s2048/20201101_080612.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtMkzFGPPJ1PfoXwOEoF227q3Pgc9w3unf15XYkrl5GHiQrmMFtMfW41iUDy-IeIs4JbJzCDwi65HjMsj6n0Uy20zWoeIgV1nb3FbPcS38iezdJmn-z5-tuyw2JF5hg6rA6lTbKy4DW4/w400-h300/20201101_080612.jpg" width="400" /></a></span></div><span style="font-family: inherit;"><span style="color: #222222; font-family: inherit; text-indent: 0in;"><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222; font-family: inherit; text-indent: 0in;">Turn the bowl upside down over the ball of dough and let it rest on the
counter for 20 to 30 minutes.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span></p></span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">After it has
had a rest, scrape most of the flour off of the counter and form the dough into
a tight ball/boule by working against the counter.</span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">(If any craisins pop through the surface
during this process, simply poke them back toward the interior of the loaf and
pinch the dough around them—they will burn during the baking process is left
exposed on the surface.) </span><span style="color: #222222; text-indent: 0in;"> </span><span style="color: #222222; text-indent: 0in;">Place the loaf
with the pinched side/seams down on a semolina dusted or parchment-lined (see
notes) sheet pan or pizza peel.</span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDJsD7d7zqGUp5-gpEFt1B72FEACC_nOLHwAEBDqByh3paSu8ze265jYPtAYSN1dDKeHU3rSoKyEe6A3hTFyv-LrWc1s-qtkbJOLR-M4caPMNgqA-Z5sfn7RmF4uE_bgGkM6R9ozl-lc/s2048/20201026_092225+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1558" data-original-width="2048" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDJsD7d7zqGUp5-gpEFt1B72FEACC_nOLHwAEBDqByh3paSu8ze265jYPtAYSN1dDKeHU3rSoKyEe6A3hTFyv-LrWc1s-qtkbJOLR-M4caPMNgqA-Z5sfn7RmF4uE_bgGkM6R9ozl-lc/w400-h304/20201026_092225+%25282%2529.jpg" width="400" /></a></span></div><span style="font-family: inherit;"><span style="color: #222222; font-family: inherit; text-indent: 0in;"><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222; font-family: inherit; text-indent: 0in;">Turn the
mixing bowl upside down over the dough again and let the loaf rise in a warmish
spot until it is doubled (until the dough doesn’t spring back—or springs back </span><i style="font-family: inherit; text-indent: 0in;">very</i><span style="color: #222222; font-family: inherit; text-indent: 0in;"> slowly—when prodded with a floured
finger).</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">I often resort to sticking the
peel/pan with the loaf in the oven with the light on…or with the proofing
function on…when my house is very cold.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">
</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">The loaf should be ready to bake in about 3 hours.</span></p></span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;">A half hour
before you are ready to bake, place a covered 5 quart (or thereabout) Dutch oven in your
oven and preheat the oven to 475</span><span style="color: #222222; text-indent: 0in;">°</span><span style="color: #222222; text-indent: 0in;">. When ready to bake, uncover the
loaf and dredge lightly (using a small sieve) with flour. Give the loaf three parallel slashes with a
sharp knife or razor blade. </span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Py2oI-A618lq9Ackx_Ow6SPdhupbdnpCYVtXCz8PArmGaqJL_QP3FDNVTVnwy0Tz7LB6q7yfGzl6iZAQi_dk3KZQA0RWfIoImsdvR4hZnvD1GifbK7p-CPnJBW0EUYOw2l-TGnlFoIs/s2048/20201101_111727+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Py2oI-A618lq9Ackx_Ow6SPdhupbdnpCYVtXCz8PArmGaqJL_QP3FDNVTVnwy0Tz7LB6q7yfGzl6iZAQi_dk3KZQA0RWfIoImsdvR4hZnvD1GifbK7p-CPnJBW0EUYOw2l-TGnlFoIs/w400-h300/20201101_111727+%25282%2529.jpg" width="400" /></a></span></div><span style="font-family: inherit;"><span style="color: #222222; font-family: inherit; text-indent: 0in;"><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222; font-family: inherit; text-indent: 0in;">Take the
Dutch oven out of the oven (be careful…it is screaming hot), remove the lid and
transfer the loaf to the pot—either by placing your open hands on either side
of the loaf and scooping it up and dropping it quickly and gently into the
pot…or by lifting it using the edges of the parchment paper and placing it in
the pot with the parchment underneath.
Put the lid back on and transfer to the oven. Immediately reduce the oven temperature to
450</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">°</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">. Bake for 30 minutes. Remove the lid from the Dutch oven and
continue to bake until the bread reaches an internal temperature of 205</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">°</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">…another 15
minutes (give or take, depending on your oven).</span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhHpQKRxAa3XDWVKYcvc_douHNvuIF9bUJjyddxz1AF96mlZGtkk2gVl93TnWq21rf4vKvXBaG1VlSiMq1htRZLJc7VI2bABK5QHwTfsvxALa0UOAqI-SBfUhJ3r2CgBJTj7yZQi4rHs/s2048/20201026_141216+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1532" data-original-width="2048" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhHpQKRxAa3XDWVKYcvc_douHNvuIF9bUJjyddxz1AF96mlZGtkk2gVl93TnWq21rf4vKvXBaG1VlSiMq1htRZLJc7VI2bABK5QHwTfsvxALa0UOAqI-SBfUhJ3r2CgBJTj7yZQi4rHs/w400-h299/20201026_141216+%25282%2529.jpg" width="400" /></a></div><span style="color: #222222; font-family: inherit; text-indent: 0in;"><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222; font-family: inherit; text-indent: 0in;">Remove the
bread from the Dutch oven and cool on a wire rack (I cool mine just by letting
it sit on the “grates” of my gas stove).</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">
</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">It should be completely cool before slicing.</span></p></span><p></p></span></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="color: #222222; text-indent: 0in;"><br />Notes:</span><span style="text-indent: 0in;"><span style="color: #222222;"> <br /></span></span></span></p><ul style="text-align: left;"><li><span style="font-family: inherit;"><span style="color: #222222;"><span style="font-family: inherit;">Cinnamon and ginger in small quantities enhance yeast activity. In large quantities they have the opposite effect and retard the activity of the yeast. Furthermore, this loaf is not intended to be “spicy” or have any kind of a sweet, “pumpkin spice” flavor profile. The spices are present to add warmth…and a hint of flavor and fragrance evocative of flavors we associate with autumn. Adding extra spice will not do any favors for the yeast…or, in my opinion, the final flavor.</span></span></span></li><li><span style="font-family: inherit;"><span style="color: #222222;"><span style="font-family: inherit;"><span style="text-indent: 0in;">Yeast thrives and is happiest in a warmish environment. When I mix up this dough, I aim for an initial dough temperature of 80 to 83 degrees. You will need to consider the temperature of the major ingredients (flour, pumpkin and water) in order to achieve this. In the fall and winter my home is cool (somewhere around 67° or less). This means my flour will be about that temperature…and the pumpkin too, if I am just opening a can. But more often than not, I make this bread when I have a portion of a can left…which means the temperature of the pumpkin will be closer to 40°. Since I want my dough to be around 80°, the only way to get it there is by manipulating the temperature of the water. For me, this means I use hot tap water and then I take the temperature of the water after I put it in the bowl (remember, the bowl is cool too, if it has been at room temperature, and will bring down the temperature of the water). I have found that with room temperature flour…and cold pumpkin…if my water temperature in the bowl is around 115°…that I end up with an initial dough temperature (right after mixing) of 81°. If your house is significantly warmer than mine…and if your pumpkin is at room temperature…you will need to lower the temperature of the water a bit. And if all of this is too complicated for you, just mix up your dough with warm water. As long as you don’t allow your yeast to come into contact with water/liquid that is hotter than 115° you will be able to produce a nice loaf…it will just rise/prove at a different rate than mine. </span></span></span></span></li><li><span style="font-family: inherit;"><span style="color: #222222;"><span style="font-family: inherit;"><span style="text-indent: 0in;">To toast the pepitas, spread them in a small baking pan and place in a 350° oven for 7 to 10 minutes—or until some are beginning to turn golden around the edges. You may also toast them in a dry skillet over moderate heat (but you must stir frequently and regularly…and constantly at the end). </span></span></span></span></li><li><span style="font-family: inherit;"><span style="color: #222222;"><span style="font-family: inherit;"><span style="text-indent: 0in;">This is not a particularly wet dough and I have not had difficulty moving it from the board to the Dutch oven, but if you are worried that it might stick…or that you will have difficulty scooping it up and moving it to the pot…let it proof/rise on a square of parchment paper. Then when it comes time to transfer it to the Dutch oven, simply lift and move it using the parchment paper. It will not harm the loaf to bake it with parchment paper in the pot. </span></span></span></span></li></ul><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222; mso-bidi-font-weight: bold;"><o:p><a href="https://sites.google.com/site/acookingliferecipe/pumpkin-boule-with-dried-cranberries-pepitas?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-family: inherit;">Printable Version</span></a><span style="font-size: 12pt;"> </span></o:p></span></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="color: #222222; font-size: 12pt; mso-bidi-font-weight: bold;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #222222; font-size: 12pt; mso-bidi-font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEU9xbFJ3ATTLLoHlfykMfdcUkiWRN2sd7vge8aXo_UTpH7hRpOBibkhAKf2MzTf95oxKecRlybDt2ofWqFt4vMrm20Z592t5hyVTk0jTtXHaNMcze1cPCl3Z9hAkV2HB2nSxHhlwkgh8/s2048/20201026_150629+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1628" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEU9xbFJ3ATTLLoHlfykMfdcUkiWRN2sd7vge8aXo_UTpH7hRpOBibkhAKf2MzTf95oxKecRlybDt2ofWqFt4vMrm20Z592t5hyVTk0jTtXHaNMcze1cPCl3Z9hAkV2HB2nSxHhlwkgh8/w508-h640/20201026_150629+%25282%2529.jpg" width="508" /></a></span></div><span style="color: #222222; font-size: 12pt; mso-bidi-font-weight: bold;"><br /> </span><p></p></div></div>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-67044360237178413572020-10-30T21:41:00.002-05:002020-10-30T21:41:54.421-05:00Kale Salad…it’s all about the timing<p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZs4DSxoCNGjDQ09-xt-Y7Y3OuO-AnEQA1gsdPg3YC7h-MU7s3WTanYgrXGGCg2PF8EPRgcJe8YZqNuGgvVWo4zakKIdSI4OjzBQ16TiXGgaTyF_Hn9RYuhObKrv-sBn9NgIps6jYQuI/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZs4DSxoCNGjDQ09-xt-Y7Y3OuO-AnEQA1gsdPg3YC7h-MU7s3WTanYgrXGGCg2PF8EPRgcJe8YZqNuGgvVWo4zakKIdSI4OjzBQ16TiXGgaTyF_Hn9RYuhObKrv-sBn9NgIps6jYQuI/w512-h640/20201018_131828+%25282%2529.jpg" width="512" /></a></div><br />For the past twenty years my <a href="http://www.simple-food.com/" style="font-family: inherit; text-indent: 0in;" target="_blank">work as a private chef</a><span style="font-family: inherit; text-indent: 0in;">
has allowed me the luxury of cooking food and serving it right away (as opposed
to catering work where one prepares food for transport and reheat). But my new curbside pickup dinners have put
me in the position of cooking food more like a caterer. This food has to withstand packaging,
transport, and reheating/finishing out of my sight. I find this (particularly the “out of my
sight” part) a bit stressful…but in the grand scheme of stressors inherent in
our pandemic world, this is minor. For me, many of the pitfalls of this kind of
cooking can be avoided—or at least minimized—with careful menu planning.</span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">As I have navigated designing menus for these dinners,
one of the difficulties has been salads.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">I love salad—of all kinds.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Anytime
I prepare a multi course meal I want to include salad.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Not only do they add something fresh and raw,
they are a great source of textural and flavor counterpoint to the richer foods
usually included in the entrée and/or the dessert.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Unfortunately, once lettuces have been
dressed they have to be eaten straight away…making a dressed lettuce-based salad
inappropriate for inclusion in a meal destined to be consumed at a later time.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">By the time the dressed salad gets to its destination
it will have wilted from the weight and acidity of the vinaigrette.</span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuWUrsQ2uA4TtJaCEANyJcZsxk4bb09-eGGXjvFqNW5xnMEaKVN7YX70zfv1lX4wJPBrFyLRkTxFpeGp-Pu9jsq8R17JE4OSLOvGVWn7UL4I1qJa5_DXnbOATBsgCWTWDO3kXCpDFz30/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuWUrsQ2uA4TtJaCEANyJcZsxk4bb09-eGGXjvFqNW5xnMEaKVN7YX70zfv1lX4wJPBrFyLRkTxFpeGp-Pu9jsq8R17JE4OSLOvGVWn7UL4I1qJa5_DXnbOATBsgCWTWDO3kXCpDFz30/w480-h640/20201016_155411+%25282%2529.jpg" width="480" /></a></div><span style="font-family: inherit;"><span style="text-indent: 0in;"><div><span style="font-family: inherit;"><span style="text-indent: 0in;"><br /></span></span></div>The obvious solution to this problem is to package the
salad components and the dressing separately.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">This is a reasonable way to present the salad…and I have done it (and
will do it again)…but this solution has its pitfalls too.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Salads are best when the lettuces and
additions are tossed together (by hand) in a bowl so that everything will be
lightly and evenly coated with just the right amount of vinaigrette.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">A well dressed salad is typically not
perfectly dressed after the first “toss.”</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">When I dress a salad, I add salt and pepper, drizzle in some vinaigrette,
toss, and then taste.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">At this point the
salad will probably require some more attention:</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Maybe more salt…or a tad more dressing…or a
squeeze of lemon even. </span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I always add less
dressing than I think I need at the first pass because an overdressed salad is
soggy—and once added you can’t take it away.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">(You can always add more.)</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Even with a small instruction sheet that is
sent home with the curbside dinners, I have no way of knowing if this is how
people are dressing their salads.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I wonder
if the salad ingredients are simply turned onto a plate with the entire
contents of the vinaigrette container poured over.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I’m sure—because the ingredients are
delicious—that when eaten this way that the salads are fine.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">But they might not be as good as they could be.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">And I want to serve food that is more than “fine.”</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I want it to be delicious!</span></span><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qRZa_EatjLh-cdXZJg5IzTPYcBF1Nt7JzyBUSCONlrKJyQ8_4_1dO5FOw4hx1OheNsZrDE-V8GMc9Jb6NsbPgHki35Gmpjb5ylKS1GM11o0XAQwLhTwMErxK6qlo3YB1-UzVynv3-uY/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1607" data-original-width="2048" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qRZa_EatjLh-cdXZJg5IzTPYcBF1Nt7JzyBUSCONlrKJyQ8_4_1dO5FOw4hx1OheNsZrDE-V8GMc9Jb6NsbPgHki35Gmpjb5ylKS1GM11o0XAQwLhTwMErxK6qlo3YB1-UzVynv3-uY/w640-h502/20201015_124404+%25282%2529.jpg" width="640" /></a></div><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">So far the best solution I have discovered to my salad
dilemma (besides choosing an appetizer other than a salad…) is to choose greens
that taste even better after the dressing has had time to sit on them and soften
them a bit.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">The most obvious green in
this category has been green cabbage…in coleslaw. </span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">Growing up I didn’t think of coleslaw as salad.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I thought of it as some bizarre inedible found
at almost every potluck gathering or as the obligatory accompaniment to otherwise
delicious barbecue.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I don’t know when it
dawned on me that it could actually be a delicious salad (Coleslaw is from the
Dutch </span><i style="text-indent: 0in;">Koolsla,</i><span style="text-indent: 0in;"> which translates as “cabbage
salad”)…but I have probably written about this before…and have actually posted
a couple of <a href="http://www.forloveofthetable.com/2013/12/cabbage-apple-slaw-with-dried.html" target="_blank">tasty</a> <a href="http://www.forloveofthetable.com/2017/07/sweet-corn-coleslaw.html" target="_blank">recipes</a>.</span><span style="text-indent: 0in;"> </span></span><span style="font-family: inherit; text-indent: 0in;">I think <a href="http://www.forloveofthetable.com/2017/07/sweet-corn-coleslaw.html" target="_blank">the coleslaw I included in one of my summer dinners</a> went over very well.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">And as we
head into the winter—when cabbage comes into its own—I will probably include
coleslaw of some kind again.</span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">But the salad green that has been the very best for
my curbside pickup dinners has been kale.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">This may cause some eye rolls or heavy sighs from people who are tired
of kale.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">In recent years kale has
enjoyed immense popularity…and has also suffered a fall from favor that is
surely a backlash due to overexposure.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">And this is a shame. </span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I won’t get
into all of the whys of kale's rise and fall here—mostly because I don’t really understand how a
food suddenly become an “it” food in the first place.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I will only say that one of the main reasons
that overexposed foods fall out of favor is misuse and improper
preparation.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Kale has definitely
suffered from both of these.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">When served
cooked, it is frequently undercooked (not all vegetables should be crunchy or
al dente!)…and when served as a salad, often—believe it or not—it isn't dressed
far enough in advance.</span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">Kale is after all cabbage.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">The Italian name for Tuscan Kale (Cavolo
Nero) means black cabbage.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">So it makes
sense that this substantial and impervious green would taste best in a salad after
it has had time to absorb the flavor…and soften from the acidity…of the
dressing.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Kale salads stand up so well
to the dressing that they can even be eaten as a leftover the next day.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">(If you have ever tried to eat leftover dressed
salad made with baby lettuce or arugula…or just about any other salad green…before,
you probably don’t believe this.)</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">In
fact, kale salads are often better the next day (depending on what else is in
the salad).</span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">As far as my dinners were concerned, I had forgotten
about kale salads because I don’t tend to eat them in the warmer months (although
I do make a delicious <a href="http://www.forloveofthetable.com/2017/07/summer-kale-salad-with-roasted-sweet.html" target="_blank">warm weather entrée-sized kale salad that involves roasted corn and Italian sausage</a>…).</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">It
was only when I began planning a curbside menu for the first of the cooler
weather…and I saw kale back at the farmers market…that I thought about the
advantages of using it for a curbside dinner.</span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqEGCLFawUv-D2M9satMtl0Bck0jc6-rAzLsm34lHWXt10K6FUihy5V35yQXSzFhPLxjwwD7bal4dOe6BSxoJGJfOriwbaieomF7tMXS1lFafLeFY8QafsJDMU6M7DscG80iIUWN5cSs/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqEGCLFawUv-D2M9satMtl0Bck0jc6-rAzLsm34lHWXt10K6FUihy5V35yQXSzFhPLxjwwD7bal4dOe6BSxoJGJfOriwbaieomF7tMXS1lFafLeFY8QafsJDMU6M7DscG80iIUWN5cSs/w640-h480/20201018_121311+%25282%2529.jpg" width="640" /></a></div><span style="font-family: inherit; text-indent: 0in;"><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;">The salad I made for the most recent dinner was a
combination of <a href="https://smittenkitchen.com/2013/08/kale-salad-with-pecorino-and-walnuts/" target="_blank">the one found on the blog Smitten Kitchen</a>…and the first kale
salad I ever tasted (made by my chef friend Nancy).</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I borrowed the golden raisins, walnuts, salty
pecorino and garlicky toasted breadcrumbs from <a href="https://smittenkitchen.com/2013/08/kale-salad-with-pecorino-and-walnuts/">Smitten Kitchen</a>…and took some
crunchy, shaved celery and a fantastic Honey-Dijon vinaigrette from Nancy.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">The resulting salad was really, really good:</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">a flavor party of contrasting tastes and
textures. </span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">After the curbside dinner I
had leftovers of all the salad ingredients. So I was able to enjoy this </span><span style="font-family: inherit; text-indent: 0in;">salad for lunch and dinner several days running (with soup…grilled cheese…quesadilla…etc.).</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I never got tired of it.</span></p></span><p></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">One of the morals of the story here is that if you
think you don’t like kale salads, it may be because you have always eaten them
too soon after they have been dressed.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I
suspect that if you prepared a kale salad for yourself …and then waited a half
hour or so to eat it…that you would find that you really liked it.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">This particular kale salad would be a great one
to use as your first test case.</span><span style="text-indent: 0in;"> </span></span></p><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxMiHyLHeFyNun93PmC1xQku3j8PFJvQMjSNppdXeQWTOcvJoPEQ2g3ke9LF-u9fOu-10ShghAAU55Tp8zSLajZ22DUqgg7tKJuKO8uk9Np7MboD8sSBsOL-AEoKpiMgPw7vsdtiQerc/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxMiHyLHeFyNun93PmC1xQku3j8PFJvQMjSNppdXeQWTOcvJoPEQ2g3ke9LF-u9fOu-10ShghAAU55Tp8zSLajZ22DUqgg7tKJuKO8uk9Np7MboD8sSBsOL-AEoKpiMgPw7vsdtiQerc/w640-h480/20201018_122418+%25282%2529.jpg" width="640" /></a></span></div><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><span style="font-family: inherit;"><br /></span></p><div style="text-align: center;"><span style="font-family: inherit;"><span style="font-family: inherit; text-indent: 0in;"><span style="text-indent: 0in;"> </span></span><b style="text-align: center; text-indent: 0in;"><span style="font-family: inherit;">Autumn Kale Salad</span></b></span></div><p></p>
<p class="MsoNormal" style="margin-left: 0in; tab-stops: 405.75pt; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">100 g. (scant cup) walnuts<br /></span><span style="text-indent: 0in;">62 g. (mounded 1/3 cup) golden raisins<br /></span><span style="text-indent: 0in;">4 t. each white wine vinegar and water<br /></span><span style="text-indent: 0in;">1/4 c. coarse fresh bread crumbs<br /></span><span style="text-indent: 0in;">2 t. olive oil<br /></span><span style="text-indent: 0in;">1 very small clove of garlic<br /></span><span style="text-indent: 0in;">170 g. prepared Tuscan kale (see note)<br /></span><span style="text-indent: 0in;">100 g. (1 c.) thinly sliced celery<br /></span><span style="text-indent: 0in;">2 oz. pecorino, grated medium fine (it should have
some texture)<br /></span><span style="text-indent: 0in;">1/2 recipe </span><i style="text-indent: 0in;">Honey-Dijon
vinaigrette</i><span style="text-indent: 0in;"> (below)</span></span></p><p class="MsoNormal" style="margin-left: 0in; tab-stops: 405.75pt; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;">Spread the walnuts on a small baking sheet and place in a 350</span><span style="font-family: inherit; text-indent: 0in;">°</span><span style="font-family: inherit; text-indent: 0in;"> oven and toast until they begin to take on a golden color and are fragrant—about 5 to 7 minutes. Remove from the oven and set aside to cool (if you like, toss with a small drizzle of olive oil and a pinch of salt). When the nuts are cool enough to handle, crumble coarsely by hand (or chop, if you prefer—I like the texture of hand crumbled walnuts). Set aside. </span></p><p class="MsoNormal" style="margin-left: 0in; tab-stops: 405.75pt; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">P</span></span><span style="font-family: inherit; text-indent: 0in;">lace the raisins in a small saucepan with the vinegar
and water.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Bring to a simmer.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Simmer gently for five minutes or so (until
plump and soft—the liquid may or may not be fully absorbed…this is ok).</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Set the raisins aside (don’t drain).</span></p><p class="MsoNormal" style="margin-left: 0in; tab-stops: 405.75pt; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">Place the breadcrumbs and olive oil in a small
non-stick sauté pan over moderate heat.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">Let the crumbs sizzle, stirring regularly with a heatproof spatula, until
they are golden in color.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Remove from
the heat and use a microplaner to grate the garlic over the crumbs.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Give them one last stir.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Transfer the crumbs to a plate.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Set aside.</span></span></p><p class="MsoNormal" style="margin-left: 0in; tab-stops: 405.75pt; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;">Dress the salad:</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">Place the kale in a large bowl along with the walnuts, raisins (with
liquid), celery and pecorino.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Season
with freshly ground pepper.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Drizzle most
of the vinaigrette over and toss.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Use
your hands to toss the greens, massaging/rubbing the vinaigrette into the kale
a bit as you toss.</span></span></p><p class="MsoNormal" style="margin-left: 0in; tab-stops: 405.75pt; text-indent: 0in;"><span style="font-family: inherit;"><span style="text-indent: 0in;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iWmqykEBhzoymUtplz645bTgqfPiJl9XTqmzmhxjJvM5-U0LB8pC0ceIcJSaQzLOdiOIWUr359BIdHHorSrMX2NuhhNSV4KpLwRH_tpnBiQ0g8QrFIrrx9Ie7d74SLK5Z0ecvESwD3Y/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iWmqykEBhzoymUtplz645bTgqfPiJl9XTqmzmhxjJvM5-U0LB8pC0ceIcJSaQzLOdiOIWUr359BIdHHorSrMX2NuhhNSV4KpLwRH_tpnBiQ0g8QrFIrrx9Ie7d74SLK5Z0ecvESwD3Y/w400-h300/20201018_121834+%25282%2529.jpg" width="400" /></a></span></div><p></p><p class="MsoNormal" style="margin-left: 0in; tab-stops: 405.75pt; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;">Taste and correct the
seasoning with salt and pepper.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Let the
salad sit for at least 10 minutes before serving.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Even better—if time allows, cover the salad,
and let it sit in the fridge for 30 minutes to an hour.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">When ready to serve, toss again, adding more
dressing if necessary.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Mound on
individual plates or in a serving bowl and scatter the toasted crumbs over all.</span></p><p></p><p class="MsoNormal" style="margin-left: 0in; tab-stops: 405.75pt; text-indent: 0in;"><span style="text-indent: 0in;"><span style="font-family: inherit;">Serves 4 generously.</span></span></p><p class="MsoNormal" style="margin-left: 0in; tab-stops: 405.75pt; text-indent: 0in;"><span style="text-indent: 0in;"><span style="font-family: inherit;">Note:</span></span></p>
<ul style="text-align: left;"><li><span style="font-family: inherit;">It would be nice if bunches of kale always weighed the same. Unfortunately this is not the case. I have purchased bunches that weighed barely four ounces…and some that were 2/3 of a pound or more. A third to a half pound seems to be mostly the norm. You will need at least a half pound untrimmed kale to get the 6 oz. (170 g) of trimmed greens needed for this salad. It is best to purchase two bunches (unless they are very large). </span></li><li><span style="font-family: inherit;">To prepare the kale, strip out the center rib. Stack the leaves and cut cross-wise in 1/2-inch ribbons. Wash well (in several changes of water) and spin dry. If not using right away, store in an airtight container with a damp paper towel. </span></li></ul><div>(Adapted from <a href="https://smittenkitchen.com/2013/08/kale-salad-with-pecorino-and-walnuts/" target="_blank">Smitten Kitchen</a>)</div><p align="center" class="Preformatted" style="tab-stops: .5in; text-align: center;"><b><span style="font-family: inherit;"><br />Honey-Dijon Vinaigrette</span></b></p>
<p class="Preformatted" style="tab-stops: .5in;"><span style="font-family: inherit;">1 T. honey<br />2 t. Dijon mustard<br />2 T. Sherry
vinegar<br />1 t. fresh lemon
juice<br />kosher salt and
freshly ground black pepper<br />1/2 c. olive oil</span></p><p class="Preformatted" style="tab-stops: .5in;"><span style="font-family: inherit;">In a small bowl
whisk together the honey, Dijon, Sherry vinegar, lemon juice and salt and
pepper to taste. Whisk until the salt dissolves, then slowly whisk in the olive
oil until you have a nice creamy emulsion. Taste & correct the seasoning.</span></p>
<p class="MsoNormal" style="margin-left: 0in; tab-stops: 405.75pt; text-indent: 0in;"><span style="font-size: 12.0pt;"><o:p><a href="https://sites.google.com/site/acookingliferecipe/autumn-kale-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Version</a></o:p></span></p>
<p class="MsoNormal" style="margin-left: 0in; tab-stops: 405.75pt; text-indent: 0in;"><span style="font-size: 12.0pt;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjt5Ud4mfXpIytXjD0xDHpoE8urUF78Bk1MRLIdk5-FxsDWqFFSr6Pdiqhok63CM4AGhRMk2FF_BEpHVxu8OmuY5MK9uw8S3d-OwLliLivZXS8Z-UfMS4-S0aznzpsrqXC7lDjQH-texs/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjt5Ud4mfXpIytXjD0xDHpoE8urUF78Bk1MRLIdk5-FxsDWqFFSr6Pdiqhok63CM4AGhRMk2FF_BEpHVxu8OmuY5MK9uw8S3d-OwLliLivZXS8Z-UfMS4-S0aznzpsrqXC7lDjQH-texs/w640-h480/20201018_122521+%25282%2529.jpg" width="640" /></a></div><br /><p></p><br /><p></p></div>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-20793176836470076622020-09-27T23:22:00.000-05:002020-09-27T23:22:03.919-05:00Piña Colada Cupcakes<p><span style="font-family: inherit; text-indent: 0in;"></span></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpcDejQC57ZgV8u7Ih388grwWTbeTUpV3pW2KmkIKKk3J6nxd-_ULJEau0UdVUSCBTfs8BD_ZGu-SyeSpbrVfXdOyJvIWep5K85sIH4R7xOxkw071LK_hVZg8VQloQS3aZWngPf0f6JU/s2048/20200921_163705+%25282%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpcDejQC57ZgV8u7Ih388grwWTbeTUpV3pW2KmkIKKk3J6nxd-_ULJEau0UdVUSCBTfs8BD_ZGu-SyeSpbrVfXdOyJvIWep5K85sIH4R7xOxkw071LK_hVZg8VQloQS3aZWngPf0f6JU/s2048/20200921_163705+%25282%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpcDejQC57ZgV8u7Ih388grwWTbeTUpV3pW2KmkIKKk3J6nxd-_ULJEau0UdVUSCBTfs8BD_ZGu-SyeSpbrVfXdOyJvIWep5K85sIH4R7xOxkw071LK_hVZg8VQloQS3aZWngPf0f6JU/w640-h480/20200921_163705+%25282%2529.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; text-indent: 0in;"><span style="font-family: inherit; text-indent: 0in;">I</span><span style="font-family: inherit; text-indent: 0in;">t has been a while since my last post (more than a
month!).</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I’m guessing that no one is
surprised by this.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I think life has been
pretty crazy for everyone this year.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">The
main reason I mention it is that I want to assure people who have been reading
my blog for a long time that I’m still here…and I’m not planning on going
anywhere.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I just haven’t been able to
get to my blog as<a href="http://www.forloveofthetable.com/2020/02/anne-rosenzweigs-best-brussels-sprouts.html" target="_blank"> much as I had wanted to this year</a>.</span><span style="font-family: inherit; text-indent: 0in;"> </span></span></div><p></p><p><span style="font-family: inherit;"><span style="text-indent: 0in;">As is the case with so many in my profession, a lot of
my normal avenues of work have disappeared.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">One would think that this would give me more time for the blog.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">But in order to stay afloat I have found
myself pivoting…and reinventing…and creating work where ever and however I can.
</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">All of this takes up a lot of mental
energy that I might normally devote to my blog.</span></span></p><p><span style="font-family: inherit;"><span style="text-indent: 0in;">As unfortunate as all of this has been, good things
have been coming out of it.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Many of you
know that one of the first things I did in the early days of the pandemic was
to start teaching online classes through an olive oil/kitchen store called
<a href="https://www.olivetreekc.com/" target="_blank">Olive Tree</a>.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I have continued with these
classes and will be doing more through the fall and holidays.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">They are low-key, fun and interactive.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">If you like online classes, you should <a href="https://www.olivetreekc.com/apps/bookthatapp/calendar" target="_blank">check them out</a>.</span></span></p><p><span style="font-family: inherit;"><span style="text-indent: 0in;">In July I started preparing curbside pick up dinners
through Olive Tree.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">We have aimed for
simple, seasonal and accessible menus. It has been a pleasure to cook for
people again and these meals will also continue for the foreseeable future.</span></span></p><p><span style="font-family: inherit;"><span style="text-indent: 0in;">Today I am sharing the recipe for the dessert I served
as part of my September dinner.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">The
dinner fell on the last weekend of summer and I wanted it to have a beach
vacation kind of feel to it.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">I thought
the dessert was perfect for the occasion:</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">Piña Colada Cupcakes (it’s hard to get more beach vacation than a Piña
Colada!)</span></span></p><p><span style="font-family: inherit; text-indent: 0in;">I was going to use the recipe that we use occasionally in my friend Nancy’s bakeshop to make miniature cupcakes.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">It is a nice reliable recipe that hits all the right Piña Colada notes:</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">pineapple…coconut…Malibu rum…and a rich and creamy finish courtesy of fluffy cream cheese frosting.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">But when I made them in my giant cupcake liners they didn’t turn out right.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">They were kind of damp and heavy.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">For whatever reason, cake recipes that work in one pan size sometimes don’t work in another (this can be due to a needed adjustment in the quantity of leavener to account for the different pan size…although, in this case, I think it might have been my oven…which I am still getting used to…).</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">However, it doesn’t happen often enough to prepare me for the pan of cake pucks that I pulled out of the oven. </span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">To make matters worse, the dinner was only about a week and a half away…and the menu had been published.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I had to come up with something pretty quickly.</span><span style="font-family: inherit; text-indent: 0in;"> </span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-6DO1uotmSKoAxTQNvipPDsPl9Ua42gBKwt5EUwgOgNN4VneGLYKTwcJnK7ILp6bueKIpNzytcdSqe3KpQpS3qCJsLGXQGsN6ckgnjfBWv2ZRdHo0mohLlvVExxsaCI5ue-zXznaJI4/s2048/20200921_164918+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2001" data-original-width="2048" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-6DO1uotmSKoAxTQNvipPDsPl9Ua42gBKwt5EUwgOgNN4VneGLYKTwcJnK7ILp6bueKIpNzytcdSqe3KpQpS3qCJsLGXQGsN6ckgnjfBWv2ZRdHo0mohLlvVExxsaCI5ue-zXznaJI4/w640-h626/20200921_164918+%25282%2529.jpg" width="640" /></a></span></div><span style="font-family: inherit; text-indent: 0in;"><p><span style="font-family: inherit; text-indent: 0in;">I looked around a bit on line for a likely recipe, but
none of those that I saw had all the flavor components of the original recipe
that I liked so much (most didn’t include Malibu).</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I was also not really in the mood to try a
bunch of recipes from unknown and untried sources.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">In the end I decided to take one of my tried
and true sour cream cake formulas and alter it to include the flavors I
wanted.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I chose a sour cream cake base
because sour cream has almost as high of a fat content as coconut milk and I thought
that by subbing coconut milk for some of the sour cream…and then reducing the
fat by using Malibu and pineapple juice to make up the rest of the
“liquid”…that I would have a recipe that performed in basically the same manner
as the sour cream cake.</span><span style="font-family: inherit; text-indent: 0in;"> </span></p></span><p></p><p><span style="font-family: inherit;"><span style="text-indent: 0in;">And in just one try, it did.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">My insty Piña Colada Cupcake recipe had
everything I had originally planned on—the flavors of a Piña Colada in a rich,
moist, fine-grained miniature cake.</span><span style="text-indent: 0in;">
</span><span style="text-indent: 0in;">Crowned with a generous swirl of Malibu spiked cream cheese frosting and
a shower of toasted coconut, they were the perfect conclusion to a South of the
Border menu.</span><span style="text-indent: 0in;"> </span></span></p><p><span style="font-family: inherit;"><span style="text-indent: 0in;">So if you are still not ready for summer to end… </span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">Or you didn’t get to take your summer vacation
this year….</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">You should whip up a batch of
these cupcakes.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">You’ll have a miniature
summer vacation on a plate.</span><span style="text-indent: 0in;"> </span><span style="text-indent: 0in;">And since
these cupcakes freeze beautifully (with or without the frosting), you can make
a batch to enjoy some now…and load the rest into the freezer…providing a stash
of tropical dessert vacations to be enjoyed during the cold and dark months
ahead.</span></span></p><p><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJN5Vg0oSN6zP_xBsSn9MnIYpr3f7CZl2XYRcBrekAfgtN7jjl-bFXE74BVWFb11YqWQezkw6pUgbcgjB4-NJ8WTQ09I9jBPHlJQlCl-cqPJTsnVFtszzT_2obaUULpaZ6cpT_6TX_xU/s2048/20200912_191915+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJN5Vg0oSN6zP_xBsSn9MnIYpr3f7CZl2XYRcBrekAfgtN7jjl-bFXE74BVWFb11YqWQezkw6pUgbcgjB4-NJ8WTQ09I9jBPHlJQlCl-cqPJTsnVFtszzT_2obaUULpaZ6cpT_6TX_xU/w640-h480/20200912_191915+%25282%2529.jpg" width="640" /></a></span></div><span style="font-family: inherit;"><br /><span style="text-indent: 0in;"><br /></span></span><p></p><p align="center" class="MsoNormal" style="tab-stops: 81.75pt; text-align: center;"><span style="font-family: inherit;"><b><span style="color: #222222;">Piña Colada Cupcakes</span></b><o:p></o:p></span></p><p><span style="font-family: inherit;">200 g. (1 3/4 c.) all-purpose
flour<br />1/2 t. salt<br />1/2 t. baking soda<br />1 t. baking powder<br />121 g. (1/2 c.) coconut milk<br />28 g. (2 T.) Malibu rum<br />56 g. (1/4 c.) pineapple
juice (from can of crushed pineapple)<br />90 g. (1/2 c.) very well drained
crushed pineapple (see note)<br />75 g. (3/4 c.) sweetened
coconut<br />114 g. (1 stick) unsalted
butter, at room temperature<br />200 g. (1 c.) sugar<br />2 eggs, at room temperature<br />1/2 t. vanilla<br />Cream Cheese Frosting<br />Toasted Coconut </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPeMoDnsW7sV1M76aekehd8BNAuP6swFrx6JFLSH7Iz6g_gMFycDG6bsIEMbkTFEDKRScl5ds4T8waOChqwxznTtQcS-BgplFvycVMnEQ8I6UkJgaYGX97YeXH_d2nkZNlY_OM_XCqiY/s2048/20200921_141055+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPeMoDnsW7sV1M76aekehd8BNAuP6swFrx6JFLSH7Iz6g_gMFycDG6bsIEMbkTFEDKRScl5ds4T8waOChqwxznTtQcS-BgplFvycVMnEQ8I6UkJgaYGX97YeXH_d2nkZNlY_OM_XCqiY/w400-h300/20200921_141055+%25282%2529.jpg" width="400" /></a></div><span style="font-family: inherit; text-indent: 0in;"><p><span style="font-family: inherit; text-indent: 0in;">Line a 12 cup standard muffin tin with 10 <a href="https://www.amazon.com/gp/product/B00IOVGVUU/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&th=1" target="_blank">tulip style muffin liners</a>, leaving the center 2 muffin cups empty. (In my limited
experience with the tulip liners, if you try to bake 12 large cupcakes in a
standard muffin pan, the ones in the center will not bake at the same rate as
the ones on the edge).<span style="mso-spacerun: yes;"> </span>Set aside.<span style="mso-spacerun: yes;"> </span>Preheat the oven to 350</span><span style="font-family: inherit; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Symbol; text-indent: 0in;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span></span><span style="font-family: inherit; text-indent: 0in;">F.<span style="mso-spacerun: yes;"> </span></span></p></span><p></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="text-indent: 0in;">Combine the flour, salt, baking powder and baking soda
in a small bowl.</span><span style="mso-spacerun: yes; text-indent: 0in;"> </span><span style="text-indent: 0in;">Whisk to blend.</span><span style="mso-spacerun: yes; text-indent: 0in;"> </span><span style="text-indent: 0in;">In a measuring cup, combine the coconut milk,
Malibu and pineapple juice.</span><span style="mso-spacerun: yes; text-indent: 0in;"> </span><span style="text-indent: 0in;">In another
bowl, combine the crushed pineapple and coconut, fluffing until the coconut and
pineapple are uniformly combined.</span><span style="mso-spacerun: yes; text-indent: 0in;"> </span></span></p><p class="MsoNormal"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjAtme-j8Cgk5ZWoWvZyhutBL_WA6Ir638mxHuvv2JHM3Ts5uTDSbCF_emADFUb7AbqF7hpXGFDtldf3LXKq9W_E74gHLmrHY0rraHUU1sVWznik6J8zLk1ocrDsXk3XY8mn4u2gkP2I/s2048/20200921_141940+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjAtme-j8Cgk5ZWoWvZyhutBL_WA6Ir638mxHuvv2JHM3Ts5uTDSbCF_emADFUb7AbqF7hpXGFDtldf3LXKq9W_E74gHLmrHY0rraHUU1sVWznik6J8zLk1ocrDsXk3XY8mn4u2gkP2I/w400-h300/20200921_141940+%25282%2529.jpg" width="400" /></a></span></div><span style="font-family: inherit; text-indent: 0in;"><p class="MsoNormal"><span style="font-family: inherit; text-indent: 0in;">Cream the butter and sugar until very light and fluffy
(about 5 minutes using a stand mixer).</span><span style="font-family: inherit; mso-spacerun: yes; text-indent: 0in;">
</span><span style="font-family: inherit; text-indent: 0in;">Beat in the eggs one at a time, scraping down the sides after each addition.</span><span style="font-family: inherit; mso-spacerun: yes; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Beat in the vanilla.</span><span style="font-family: inherit; mso-spacerun: yes; text-indent: 0in;"> </span></p></span><p></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="text-indent: 0in;">Fold in the flour mixture in three additions,
alternating with the liquids in two additions.</span><span style="mso-spacerun: yes; text-indent: 0in;">
</span><span style="text-indent: 0in;">Add the pineapple and coconut when the final mixture of dry ingredients
is almost fully incorporated, </span></span></p><p class="MsoNormal"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwMP_gizjXoaFXvegC9vvSoHc-GoUNo5llq-vwg8Y0qWj66xNwnR7BOBJ572qZuUBMAl5IPj5-0ZrTOcVQfEY0DzqNufZLVXj_36GzYN5hAMWodzuVqWe6HfUAjol7bllSjHpHrvq45F0/s2048/20200921_142348+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwMP_gizjXoaFXvegC9vvSoHc-GoUNo5llq-vwg8Y0qWj66xNwnR7BOBJ572qZuUBMAl5IPj5-0ZrTOcVQfEY0DzqNufZLVXj_36GzYN5hAMWodzuVqWe6HfUAjol7bllSjHpHrvq45F0/w400-h300/20200921_142348+%25282%2529.jpg" width="400" /></a></span></div><p></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="text-indent: 0in;">continuing to mix just until the batter is
homogenous.</span></span></p><p class="MsoNormal"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-4ECgORgXHl9wjgFIZBnNLhFBTufMbWG6K7V0Cgmyb68SpYppFNcoo7hYMzNNlh8opyXQrMa_AoR2MUNMdFIq-MZMsjBliEq5RnJitL5ivxSBRJ058LVQ-MzGxDVpnwsYIlyYmazCL4/s2048/20200921_142436+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-4ECgORgXHl9wjgFIZBnNLhFBTufMbWG6K7V0Cgmyb68SpYppFNcoo7hYMzNNlh8opyXQrMa_AoR2MUNMdFIq-MZMsjBliEq5RnJitL5ivxSBRJ058LVQ-MzGxDVpnwsYIlyYmazCL4/w400-h300/20200921_142436+%25282%2529.jpg" width="400" /></a></span></div><p></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="text-indent: 0in;">Using a large ice cream scoop, divide the batter among
the muffin liners.</span><span style="mso-spacerun: yes; text-indent: 0in;"> </span><span style="text-indent: 0in;">(Each cupcake should
weigh 95 grams.)</span></span></p><p class="MsoNormal"><span style="font-family: inherit;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4IvObnbhoZpeM5Nt_WDeDRUnzfWkfUt6vJ8oUki93nYh35QCu8DJk0JTjl7NOqPsT-7NMYJ8lUxzRFFI3objm43zDXX4v92SQt5XiGzqngDh1nqkBSA1E2IxK9ZYXrk3sqAePXJaCZlk/s2048/20200921_142912+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2048" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4IvObnbhoZpeM5Nt_WDeDRUnzfWkfUt6vJ8oUki93nYh35QCu8DJk0JTjl7NOqPsT-7NMYJ8lUxzRFFI3objm43zDXX4v92SQt5XiGzqngDh1nqkBSA1E2IxK9ZYXrk3sqAePXJaCZlk/w400-h295/20200921_142912+%25282%2529.jpg" width="400" /></a></span></div><span style="font-family: inherit; text-indent: 0in;"><p class="MsoNormal"><span style="font-family: inherit; text-indent: 0in;">Transfer to the preheated oven and bake until golden
and springy and a toothpick inserted in the center of a cupcake comes out
clean—about 22 to 25 minutes.</span></p></span><p></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="text-indent: 0in;">Cool the cupcakes completely before topping with 50
grams of cream cheese frosting each.</span><span style="mso-spacerun: yes; text-indent: 0in;">
</span><span style="text-indent: 0in;">Garnish with a little toasted coconut.</span><span style="mso-spacerun: yes; text-indent: 0in;">
</span><span style="text-indent: 0in;">Makes 10 large cupcakes.</span></span></p><p></p><p class="MsoNormal"><span style="text-indent: 0in;"><span style="font-family: inherit;">Notes:<br /></span></span></p><ul style="text-align: left;"><li><span style="font-family: inherit;">Drain the crushed pineapple well: Place the contents of the can of pineapple in a sieve and us a rubber spatula or ladle to squeeze out most of the juice. A 20 oz. can of crushed pineapple in juice (not heavy syrup) will yield 8 oz. of well-drained/squeezed pineapple (about 1 1/4 c.) and 12 oz. of juice (1 1/2 c.). </span></li><li><span style="font-family: inherit;">I used <a href="https://www.amazon.com/gp/product/B00IOVGVUU/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&th=1" target="_blank">“Tulip” style muffin liners in the 4 oz. size</a> for these cupcakes. At this size the recipe produces 10 cupcakes. I assume you could make them in standard size muffin liners, but you will obviously need to use less batter per muffin (60 to 65 g)…which will make 15 to 16 cupcakes. </span></li><li><span style="font-family: inherit;">Use full fat coconut milk. I don’t know how the recipe would perform with the low fat version. </span></li></ul><p></p><p align="center" class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Cream Cheese Frosting<o:p></o:p></span></b></p>
<p class="MsoNormal"><span style="font-family: inherit;">6 oz./1 1/2 sticks unsalted
butter, at room temperature<br />3/4 lb. (3 cups) powdered
sugar<br />1/2 T. Malibu<br />8 oz. cream cheese, at room
temperature and cut into 8 cubes</span></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="text-indent: 0in;">Place the butter, powdered sugar and Malibu in a
mixing bowl.</span><span style="mso-spacerun: yes; text-indent: 0in;"> </span><span style="text-indent: 0in;">Using the paddle
attachment, mix on the lowest setting until the powdered sugar is mostly
absorbed.</span><span style="mso-spacerun: yes; text-indent: 0in;"> </span><span style="text-indent: 0in;">Increase the speed to high and
beat for 2 or 3 minutes, or until very light and fluffy.</span><span style="mso-spacerun: yes; text-indent: 0in;"> </span><span style="text-indent: 0in;">Scrape down the bowl with a rubber
spatula.</span><span style="mso-spacerun: yes; text-indent: 0in;"> </span><span style="text-indent: 0in;">Beat again on high, adding the
cream cheese with the machine running.</span><span style="mso-spacerun: yes; text-indent: 0in;">
</span><span style="text-indent: 0in;">Beat just until the cream cheese has been smoothly absorbed.
(Overbeating cream cheese frosting can cause it to become too soft.)</span><span style="mso-spacerun: yes; text-indent: 0in;"> </span><span style="text-indent: 0in;">Makes enough frosting to generously frost 12
large cupcakes.</span></span></p>
<p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><a href="https://sites.google.com/site/acookingliferecipe/pina-colada-cupcakes-with-cream-cheese-frosting?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Version</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IEO67l9xPK-kOqT2yE0L6LNknhb_bb8powWjg3LDRIFC0ykf5CKpZ2tkHO1gQaWEeXrDGla5KpqMJAeQ6QWZkcqZK4HGAskfLrhgxjs30SnCFDk-b30mUMFCcM4OBtKD_z1j-PF5zko/s2048/20200912_192131+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1808" data-original-width="2048" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IEO67l9xPK-kOqT2yE0L6LNknhb_bb8powWjg3LDRIFC0ykf5CKpZ2tkHO1gQaWEeXrDGla5KpqMJAeQ6QWZkcqZK4HGAskfLrhgxjs30SnCFDk-b30mUMFCcM4OBtKD_z1j-PF5zko/w640-h564/20200912_192131+%25282%2529.jpg" width="640" /></a></div><br /><p class="MsoNormal" style="margin-left: 0in; text-indent: 0in;"><br /></p>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-45181898127309051402020-08-11T23:26:00.003-05:002020-08-11T23:46:21.295-05:00Zucchini-Walnut Muffins with White Chocolate & Lemon Sugar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZ5oLRS-9SfFfqqu-bRQ1y7O5eYoOdKNB-vzpRGGZfWjpGYgABdVoTP9k_9B9toolVoBia3rR9E25vTG1uuRskrdvYGvfAXNrKLAEuKO7aiJ6JVDrl0igaCrdOFlBrdUDtMjbUnr4918/s2048/20200809_145426.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZ5oLRS-9SfFfqqu-bRQ1y7O5eYoOdKNB-vzpRGGZfWjpGYgABdVoTP9k_9B9toolVoBia3rR9E25vTG1uuRskrdvYGvfAXNrKLAEuKO7aiJ6JVDrl0igaCrdOFlBrdUDtMjbUnr4918/s640/20200809_145426.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I have a confession to make. As much as I love all kinds of breakfast breads (<a href="https://www.blogger.com/#">coffeecake</a>, <a href="https://www.blogger.com/#">scones</a>, <a href="https://www.blogger.com/#">cinnamon rolls</a>, <a href="https://www.blogger.com/#">yeasted-braids</a>, <a href="https://www.blogger.com/#">muffins</a>, etc), muffins tend to get the short shrift in my kitchen. It isn’t that I don’t like them. I do… I have posted recipes for many different kinds (all delicious). But to be honest, a standard muffin is just too small for my breakfast (I’m willing to accept the idea that the problem might be one of appetite, rather than muffin size…but I’ve chosen to approach this problem from the standpoint of blaming the muffin.) One would think the solution to this would be to just eat two muffins. But as it turns out, I think that two muffins are way too much. (Just call me Goldilocks…)<div> <div>For several years now I have noticed pictures in cookbooks and magazines of muffins (and other miniature cakes) that had been baked in intriguing looking paper liners with large jagged, pointed edges. I didn’t think much about it other than that they were attractive. In any case I had never seen them for sale anywhere. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGgPR1zwpdD25iW4q5_Fp_Sfl8YxQ0y2Nf051KEjqRDw0Eswa-95XsD_D6RozsjQXumzJPWYxjU3j3iy7kb3zBKbjUvFEiIvLcrTLfVC79NMa3CfR3d71_vwfQYDgx5OJQYOVuh35RL8/s2048/20200810_073133+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGgPR1zwpdD25iW4q5_Fp_Sfl8YxQ0y2Nf051KEjqRDw0Eswa-95XsD_D6RozsjQXumzJPWYxjU3j3iy7kb3zBKbjUvFEiIvLcrTLfVC79NMa3CfR3d71_vwfQYDgx5OJQYOVuh35RL8/s640/20200810_073133+%25282%2529.jpg" width="640" /></a></div><div><br /></div><div>Then, I saw them in use on a <a href="https://www.breadahead.com/live-bake" target="_blank">Bread Ahead Bakery</a> tutorial for blueberry muffins. I was actually not being very attentive to the tutorial because I already have a <a href="http://www.forloveofthetable.com/2010/07/everyday-blueberry-muffins.html" target="_blank">blueberry muffin recipe that is the best</a> (really). But when they began to fill the lined muffin tin with the batter, it became obvious to me that not only were these liners attractive, they made it so a standard muffin cup would hold more batter! <br /><br />Several others watching at the time were asking about the liners and others who were familiar with them identified them as “Tulip” liners. As soon as the video was over I made a beeline for Amazon to search for Tulip muffin liners. A few days later my <a href="https://www.amazon.com/gp/product/B00IOVGVUU/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&th=1" target="_blank">pack of 100 liners arrived</a>. <br /><br />I immediately made my <a href="http://www.forloveofthetable.com/2010/07/everyday-blueberry-muffins.html" target="_blank">blueberry muffin recipe</a>, dividing it into 9 instead of 12 muffins. I could have made 8…but at the time I thought they looked quite full and I didn’t want to risk an overflow. I needn’t have worried. I got muffins that were tall and generously sized (but not too generous…). And as a bonus, because the liners are made with parchment paper, the muffins don’t stick at all (one of my pet peeves about the old-fashioned style of paper cupcake liners).</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHV1D-49uhxclEc-7XQyJ1gewCdoWc3i9hQY2o-Mhnrr8r2b6P_1iqYTRbM_gdQjN6lLSPlxHHJHDdFKDMN7v1mkuP5uatbg9xXAEn7j8b5KZeeccyZBVzw4b8B6lGF2lMMPad8q0PkCk/s2048/20200810_073226+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1461" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHV1D-49uhxclEc-7XQyJ1gewCdoWc3i9hQY2o-Mhnrr8r2b6P_1iqYTRbM_gdQjN6lLSPlxHHJHDdFKDMN7v1mkuP5uatbg9xXAEn7j8b5KZeeccyZBVzw4b8B6lGF2lMMPad8q0PkCk/s640/20200810_073226+%25282%2529.jpg" width="640" /></a></div> <br />I now am able to use all of my delicious muffin recipes…and the standard muffin tins I already have in my cabinets…to make muffins that are just what I wanted: a muffin that is the size of 1 1/2 standard muffins. The only possible drawback to these lovely liners is that when you use them you don’t really get the quintessential “muffin top” (which I understand is the favorite part of the muffin for some people…). But since the “muffin top” portion generally wants to stick to the pan, this is not a drawback in my world. <br /><br />Since muffins have been in the forefront of my mind, when I recently found myself with a glut of zucchini, a muffin was the first baked good I thought about making. I didn’t have a zucchini muffin recipe in my repertoire…so I decided to develop one. It is sort of a hybrid cross of <a href="http://www.forloveofthetable.com/2016/07/gina-depalmas-zucchini-olive-oil-cake.html" target="_blank">Gina DePalma’s Zucchini & Olive Oil Cake</a> and a <a href="http://www.forloveofthetable.com/2016/01/simple-carrot-apple-spice-muffins.html" target="_blank">Carrot & Apple Spice Muffin</a> recipe that I posted a few years ago. I have added the white chocolate because I think zucchini requires a bit of extra sweetness and I didn’t want to add any more sugar to the muffin batter. I think golden raisins would be another great option. </div><div><br />If you happen to have a few extra zucchini in your kitchen right now (a common problem in July and August), these muffins would be just the thing. Because they are muffins, they are quick to make and bake. They are also delicious: tender, sweet and spicy…with a tiny zing of lemon. And best of all, they are just the right size.</div><div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFGlaERU2eePzgPUOapltTWhNJaOaswMM9ZfR87P1VlO0EFDOhblgQxXqa1F1qDEoBJAWKdWGpJK61pAZk_lTDH1DdPseeP8cUmSnnKQCFgIb3JRxZhJfh3U6EIv5cm6YnBbg9fgWFPM/s2048/20200810_073411+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFGlaERU2eePzgPUOapltTWhNJaOaswMM9ZfR87P1VlO0EFDOhblgQxXqa1F1qDEoBJAWKdWGpJK61pAZk_lTDH1DdPseeP8cUmSnnKQCFgIb3JRxZhJfh3U6EIv5cm6YnBbg9fgWFPM/s640/20200810_073411+%25282%2529.jpg" width="640" /></a></div> <br /><br /><div style="text-align: center;"><b>Zucchini Walnut Muffins </b></div><div style="text-align: center;"><br /></div> 3 T. granulated sugar <br />1/2 T. finely grated lemon zest <br /><br />170 g. (1 1/2 c.) all-purpose flour <br />1/2 t. salt <br />1/2 t. baking soda <br />3/4 t. baking powder <br />1 t. cinnamon <br />1/2 t. ground ginger <br />1/4 t. nutmeg <br />2 eggs <br />1 t. vanilla <br />65 g. (1/3 c.) brown sugar <br />100 g. (1/2 c.) granulated sugar <br />135 g. (2/3 c.) olive oil <br />200 to 225 g. finely shredded zucchini (top and tailed, but skin intact) <br />60 g. (1/2 c.) coarsely chopped/crumbled toasted walnuts <br />85 g. (1/2 c.) white chocolate chips (optional) </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9z6ig8tM7LE8N7fHN46Ez2K-R6-mh_ProM0aZI4N0K5m0ZvBhvpjTVK4oLhG5E2D6RjyaNObCGXM2zwii8VDE23ReUfj8NaULMytxvZT-e9zu1fph-uZ4dDKmpsjqxtJWfjpHI5xNaqc/s2048/20200809_141357+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1534" data-original-width="2048" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9z6ig8tM7LE8N7fHN46Ez2K-R6-mh_ProM0aZI4N0K5m0ZvBhvpjTVK4oLhG5E2D6RjyaNObCGXM2zwii8VDE23ReUfj8NaULMytxvZT-e9zu1fph-uZ4dDKmpsjqxtJWfjpHI5xNaqc/w400-h299/20200809_141357+%25282%2529.jpg" width="400" /></a></div><div><br />Combine the sugar and lemon zest; set the lemon sugar aside. <br /><br />Place the next seven ingredients in a small bowl and whisk to blend. Set aside. <br /><br /></div><div>Place the eggs and vanilla in a large bowl and whisk to break up the eggs. Add the sugars and whisk until smooth. Add the oil while whisking constantly. Whisk until the mixture is smooth, homogenous, and thickened. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWepGSahcmkKWNWjXEuQoVimRJjEuNmyl4cOQEbdRr7zKC7EZ1r9PEgkrSJ9q7p_eqFxTzJ_WOjSlDrVTfMsP2hX653fDaLaPGXqTakXMiaooS8ShPVIg24J22AKxq8X8JWrzgYILIUP0/s2048/20200809_141553+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWepGSahcmkKWNWjXEuQoVimRJjEuNmyl4cOQEbdRr7zKC7EZ1r9PEgkrSJ9q7p_eqFxTzJ_WOjSlDrVTfMsP2hX653fDaLaPGXqTakXMiaooS8ShPVIg24J22AKxq8X8JWrzgYILIUP0/w400-h300/20200809_141553+%25282%2529.jpg" width="400" /></a></div><div><br /></div><div>Add the dry ingredients and fold in with a rubber spatula. When the dry ingredients are almost absorbed add the zucchini, walnuts & white chocolate. Continue to fold, just until blended. <br /><br />Divide the batter among eight to twelve muffin cups (an ice cream scoop works well for this) that have been lined with “tulip” or standard-sized liners. You will get 12 with standard sized, 8 or 9 with tulip-style liners. Sprinkle the lemon-sugar over the batter. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy7H7WgIl3mDNBVU8LmJXziNr-zk09vcnyW6hB3mgh7Xs011U3vFNCmgUnJxd-SAWXurljB8QVBBq1Rk2oVtPGcQw58_REcGJs0CGURsMdZ9WC5hhtvxi1hlBFdqbSLlf1YoIflU3aJ_I/s2048/20200809_142148+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1619" data-original-width="2048" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy7H7WgIl3mDNBVU8LmJXziNr-zk09vcnyW6hB3mgh7Xs011U3vFNCmgUnJxd-SAWXurljB8QVBBq1Rk2oVtPGcQw58_REcGJs0CGURsMdZ9WC5hhtvxi1hlBFdqbSLlf1YoIflU3aJ_I/w400-h316/20200809_142148+%25282%2529.jpg" width="400" /></a></div><div><br />Transfer to a 350° oven and bake until golden brown, springy to the touch, and a toothpick inserted in the center of one of the muffins comes out clean....about 25 to 35 minutes (depending on the size of the muffins). Let the muffins cool in the pan for five minutes before removing to a wire rack. <br /><br />Serve warm or at room temperature. The muffins will keep well at room temperature (if stored air-tight) for a couple of days. Freeze them for longer storage. <br /><br />Makes 8 to 12 muffins.</div><div><br /></div><div><a href="https://sites.google.com/site/acookingliferecipe/zucchini-walnut-muffins?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Recipe</a></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjniK7zHbiryAVc_ggb0kHGxZTUhtsOvu6FHfKn764n_UIRPs3xFPd1yuGoQb-rJ1z_81Tq_kBs4PiuYPcezy58OB2NfrDVzVTzey6kvh2fq__zyVG5awTaeIM_4RAhyphenhyphenCJj0jtnqUu_2s/s2048/20200809_145636+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1592" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjniK7zHbiryAVc_ggb0kHGxZTUhtsOvu6FHfKn764n_UIRPs3xFPd1yuGoQb-rJ1z_81Tq_kBs4PiuYPcezy58OB2NfrDVzVTzey6kvh2fq__zyVG5awTaeIM_4RAhyphenhyphenCJj0jtnqUu_2s/s640/20200809_145636+%25282%2529.jpg" /></a></div><div><br /></div><div><br /></div>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-30526787855556753592020-07-13T15:27:00.001-05:002020-07-14T21:40:12.055-05:00Raw Zucchini Salad<span style="color: #222222; font-family: inherit; text-indent: 0in;">One of the
things I love about my </span><a href="http://www.forloveofthetable.com/2019/03/creamy-polenta-with-ragu-of-italian.html" style="font-family: inherit; text-indent: 0in;" target="_blank">new home</a><span style="color: #222222; font-family: inherit; text-indent: 0in;"> is my kitchen.
It will come as no surprise to hear that during my home search one of my
“must haves” was a good kitchen. It
didn’t have to be state of the art—but it had to be highly functional. The kitchen I got exceeded my wildest
expectations. I love it…and have enjoyed
getting to know it over the past year or so.</span><br />
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<span style="color: #222222; font-family: inherit; text-indent: 0in;">But of course,
nothing is ever perfect.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">During the past
two summers I have discovered one thing that I really miss about my old
kitchen:</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">its location in the house.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">My old kitchen was just off a large great
room that had a two story vaulted ceiling.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">
</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">The house thermostat was located on the opposite side of the great
room.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">Without even thinking about
it—even on the hottest days of summer—I was in the habit of firing up my oven for
tasks hot and large (pizza) as well as things small and moderate (toasting a
handful of nuts to top pasta or a salad).</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">
</span><span style="color: #222222; font-family: inherit; text-indent: 0in;">The heat from the oven just wafted out of the kitchen and rose up into
the heights of the great room ceiling, never making it as far as the
thermostat. The kitchen never got overly hot…and the A/C never had to work any
harder to make up for the heat being pumped out of my oven.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">In my blissful ignorance I baked and roasted my
ways through the long hot summers, always a bit mystified when people in
classes commented that they loved my summer pizzas, but they had no intention
of turning their oven up to that kind of temperature in the summer.</span></div>
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<span style="color: #222222;"><span style="font-family: inherit;">Fast forward
to my new home and kitchen….with its nice powerful convection oven and poorly
placed house thermostat (in a small hall area right off the kitchen).<span style="mso-spacerun: yes;"> </span>Even though the layout of the house is open,
the ceilings are of a standard height.<span style="mso-spacerun: yes;">
</span>That, coupled with a smaller space in general, makes it so the temperature
in the house can quickly become overwhelmed by my nice powerful oven.<span style="mso-spacerun: yes;"> </span>If I turn it on—even for a few minutes—the temperature
in a good portion of the house begins to climb…and the A/C begins to run
non-stop. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: inherit;">I don’t share
any of this to complain.<span style="mso-spacerun: yes;"> </span>Rather, I
mention it because it has forced me to become a bit more creative and
efficient—which is always a good thing.<span style="mso-spacerun: yes;">
</span>The worst issues were solved with a few strategically placed fans (at
least turning on the oven doesn’t make the thermostat go up even when the A/C is
running!).<span style="mso-spacerun: yes;"> </span>I also plan now about when
and how I will use my oven.<span style="mso-spacerun: yes;"> </span>And as often
as possible I double and triple up on tasks:<span style="mso-spacerun: yes;">
</span>If the oven is on to make coffeecake (a non-negotiable essential), I
toast nuts (in larger batches)…or <a href="http://www.forloveofthetable.com/2010/08/roasted-corn-tomato-salad-with-basil.html" target="_blank">roast a couple of ears of corn</a>…or <a href="http://www.forloveofthetable.com/2010/05/busy-day-swiss-chard-frittata-roasted.html" target="_blank">bake a bunch of beets</a>.<span style="mso-spacerun: yes;"> </span>This way, later in the
week, when I want nuts or corn (or beets) for a cold salad, the oven doesn’t
even come into play.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: inherit;">Another change
has been in the things I eat—choosing to eat something in its raw state rather
than cooked.<span style="mso-spacerun: yes;"> </span>Today’s salad is a case in
point.<span style="mso-spacerun: yes;"> </span>I have always added zucchini to
<a href="http://www.forloveofthetable.com/2010/06/first-zucchini-of-summer-in-deborah.html" target="_blank">pastas</a>, <a href="http://www.forloveofthetable.com/2012/06/ranch-dressing.html" target="_blank">salads</a>, <a href="http://www.forloveofthetable.com/2019/08/zucchini-quiche-with-feta-walnuts-lemon.html" target="_blank">quiche</a>…<a href="http://www.forloveofthetable.com/2010/07/zucchini-quesadillas.html" target="_blank">quesadillas</a>…all summer long—almost always in its cooked
form (roasted, broiled, sautéed, etc.).<span style="mso-spacerun: yes;">
</span>When I have chosen to eat it raw I have always felt it necessary to
<a href="http://www.forloveofthetable.com/2011/06/shaved-zucchini-salad-with-almonds.html" target="_blank">shave it in long ribbons</a> or <a href="http://www.forloveofthetable.com/2015/07/summer-simplicity.html" target="_blank">thin and wide cross sections</a>.<span style="mso-spacerun: yes;"> </span>It’s delicious this way, but not always
appropriate. <o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: inherit;">Recently I saw
a <a href="https://www.instagram.com/p/CB4C4rsnfqF/" target="_blank">salad of thick-ish batonnets of raw zucchini on the NY Times Instagram feed</a>.<span style="mso-spacerun: yes;"> </span>It included nuts…and
herbs…and cheese…and a tangy dressing—but they were just garnish.<span style="mso-spacerun: yes;"> </span>It was basically an all out raw zucchini
experience.<span style="mso-spacerun: yes;"> </span>I was intrigued…and a bit
dubious…but I made a mental note to try it sometime.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: inherit;">Later in the
week I was making a BLT for dinner and needed a quick side dish.<span style="mso-spacerun: yes;"> </span>I had recently come into an abundance of
zucchini.<span style="mso-spacerun: yes;"> </span>I thought of that salad.<span style="mso-spacerun: yes;"> </span>The vinaigrette for the salad was more
involved than I wanted—and the salad included toasted almonds (I had raw…)—so I
made a few changes.<span style="mso-spacerun: yes;"> </span>I had some of <a href="http://www.forloveofthetable.com/2017/06/salad-of-late-spring-vegetables-with.html" target="_blank">the vinaigrette left that I always use on raw late spring/early summer vegetable salads</a> and I thought it would do nicely.<span style="mso-spacerun: yes;">
</span>And I used some toasted and salted sunflower seeds that I had on hand
and wouldn’t require the oven.<span style="mso-spacerun: yes;"> </span>It was
delicious.<span style="mso-spacerun: yes;"> </span>I was surprised at how much I
enjoyed the soft crunch of the zucchini.<span style="mso-spacerun: yes;">
</span>To be honest, I think the additional hard crunch of almonds would have
been a bit much, so I was glad I had had to use the sunflower seeds instead.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: inherit;">In the days
that have followed I have made this style of zucchini the base of my lunch time
salad on several occasions.<span style="mso-spacerun: yes;"> </span>I almost always add
<a href="http://www.forloveofthetable.com/2010/08/roasted-corn-tomato-salad-with-basil.html" target="_blank">roasted corn</a> (I keep it in a container in the fridge) and cherry tomatoes.<span style="mso-spacerun: yes;"> </span>My nut of choice is walnuts
(toasted in quantity, salted & oiled, and kept in my pantry), but occasionally I will use sunflower seeds.<span style="mso-spacerun: yes;"> </span>Sometimes I use the shaved Pecorino called
for in the recipe, but more often than not I opt for big crumbles of Feta.<span style="mso-spacerun: yes;"> </span>Arugula makes a great addition…as does mint.<span style="mso-spacerun: yes;"> </span>But if you don’t have either of these on
hand, it is delicious without.<span style="mso-spacerun: yes;"> </span>I’m
guessing basil or parsley leaves would be good, too.<span style="mso-spacerun: yes;"> </span>And that dressing I had on hand that first
time?<span style="mso-spacerun: yes;"> </span>It has become the standard.<span style="mso-spacerun: yes;"> </span>I have since made a big batch.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: inherit;">It should be
obvious that this is a highly adaptable salad. The main thing to keep in mind
is the seasoning.<span style="mso-spacerun: yes;"> </span>In looking at the
recipe and in thinking of my own experience with raw vegetables in general—and
zucchini in particular—it seemed to me that salt and acid are the keys to the
success of the salad.<span style="mso-spacerun: yes;"> </span>So a salty cheese, a tangy vinaigrette, and careful salting are a must.<span style="mso-spacerun: yes;"> If you don't have a salty cheese, some olives would be a good addition. </span>Other than that, feel free to improvise with ingredients—using
a nice balance of crunchy, soft, and juicy ingredients.<span style="mso-spacerun: yes;"> </span>As for quantities, the ones I’m giving in
the recipe are just a guide.<span style="mso-spacerun: yes;"> </span>I never
weigh when I make this salad—I just add larger and smaller handfuls of the
ingredients.<span style="mso-spacerun: yes;"> </span>And that’s what you should
do too.<span style="mso-spacerun: yes;"> </span>The only reason there are
weights and measures in my recipe is to give you a place to start.<span style="mso-spacerun: yes;"> </span>The last time I made it, I weighed everything
as I put it into the bowl for the purpose of posting a recipe.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: inherit;">I realize of
course that most of the rest of the world has been having to make these summer
cooking adjustments all along—that I was truly spoiled.<span style="mso-spacerun: yes;"> </span>But that’s ok.<span style="mso-spacerun: yes;"> </span>I have no desire to trade my new kitchen for
my old.<span style="mso-spacerun: yes;"> </span>I’ll just keep adjusting.<span style="mso-spacerun: yes;"> </span>My next operation keep-the-house-cool project
will be making friends with my neglected Weber.<span style="mso-spacerun: yes;">
</span>Grilled pizza, here I come.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<div align="center" style="text-align: center;">
<b><span style="font-family: inherit;">Raw
Zucchini Salad<o:p></o:p></span></b></div>
<div align="center" style="text-align: center;">
<b><span style="font-family: inherit;">With
Roasted Corn, Cherry Tomatoes & Feta</span></b></div>
<br />
<span style="font-family: inherit;">For one lunch-sized salad
(recipe multiplies easily):<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1 small zucchini/summer squash
(about 2 1/2 oz), cut into quarter-inch batonnets</span><br />
<span style="font-family: inherit;">1/2 c. (about 2 1/2 oz.) <a href="http://www.forloveofthetable.com/2010/08/roasted-corn-tomato-salad-with-basil.html" target="_blank">roasted corn kernels</a><o:p></o:p></span><br />
<span style="font-family: inherit;">1/2 c./2 oz. cherry tomatoes,
quartered (or halved of very small)<o:p></o:p></span><br />
<span style="font-family: inherit;">A small handful/1/2 oz. arugula<o:p></o:p></span><br />
<span style="font-family: inherit;">20 g./3 T. toasted, oiled &
salted walnuts, coarsely crumbled or 1 1/2 T. oiled and salted sunflower seeds<o:p></o:p></span><br />
<span style="font-family: inherit;">1 oz. crumbled Feta (used a good
quality Feta packed in brine) or shaved Pecorino<o:p></o:p></span><br />
<span style="font-family: inherit;">Salt & Pepper</span><br />
<span style="font-family: inherit;">1 1/2 to 2 T. <i style="mso-bidi-font-style: normal;">Basic Tangy Vinaigrette</i> (below)</span><br />
<span style="font-family: inherit;"><br /></span>
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<br />
<span style="font-family: inherit;">Place the first six ingredients
in a bowl.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Season with salt and
pepper.<span style="mso-spacerun: yes;"> </span>Drizzle with the vinaigrette,
toss to combine. Taste and correct the seasoning…adding more vinaigrette if you
like.<span style="mso-spacerun: yes;"> </span>Mound on a plate and serve!</span><br />
<br />
<span style="font-family: inherit;">Notes: </span><br />
<ul>
<li><span style="font-family: inherit; text-indent: -0.25in;">Quantities should be to taste.</span><span style="font-family: inherit; text-indent: -0.25in;">
</span><span style="font-family: inherit; text-indent: -0.25in;">I </span><span style="font-family: inherit; text-indent: -0.25in;">have given amounts
only as a starting point. </span><span class="apple-converted-space" style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">You
should alter to suit your preferences and your palate.</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">Salad is delicious
with a handful of fresh mint leaves.</span></li>
</ul>
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<div style="text-indent: -24px;">
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<i><span style="font-family: inherit;"><b>Basic Tangy Vinaigrette:</b></span></i><br />
<span style="font-family: inherit;">1 T. finely minced shallot</span><br />
<span style="font-family: inherit;">1 small clove of garlic, minced</span><br />
<span style="font-family: inherit;">1/4 c. red wine vinegar</span><br />
<span style="font-family: inherit;">Salt & freshly ground
black pepper</span><br />
<span style="font-family: inherit;">1 T. Dijon mustard</span><br />
<span style="font-family: inherit;">3/4 c. oil—olive oil, or half
olive oil and half vegetable oil</span><br />
<span style="font-family: inherit;">1 T. finely minced parsley</span><br />
<br />
<span style="font-family: inherit;">Place the shallot, garlic,
vinegar, pepper and a half teaspoon of kosher salt in the cup of an immersion
blender...or regular blender. Let sit for five minutes. Add the
mustard. With the blender running, add the oil in a thin stream to form a
thick, emulsified dressing. Add the parsley and process briefly...or
simply stir in. Taste and correct the seasoning. Makes 1 cup
vinaigrette.</span><br />
<br />
<span style="font-family: inherit;">The dressing keeps at least two
weeks in the refrigerator. If all olive oil is used, it will solidify
under refrigeration and you will need to bring to room temperature before
using. When made with half vegetable oil it will still be pourable when
cold.</span><br />
<br />
<span style="font-family: inherit;">Note: You may add the parsley
with the Dijon...just be aware that your vinaigrette will have a pale green
cast to it.</span><br />
<br />
<span style="font-family: inherit;"><span style="background: white;">(Vinaigrette
recipe from </span><a href="https://www.amazon.com/Cooking-Seasons-Year-My-Kitchen/dp/0805048669/ref=sr_1_1?ie=UTF8&qid=1496890291&sr=8-1&keywords=cooking+with+the+seasons+hooker"><span style="background: white;">Cooking with the Seasons by Monique Jamet Hooker)</span></a></span><br />
<br />
<br />
<a href="https://sites.google.com/site/acookingliferecipe/raw-zucchini-salad-with-roasted-corn-cherry-tomatoes-feta?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Version</a><br />
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<br />Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com4tag:blogger.com,1999:blog-5086745178674356329.post-11615976062307627602020-06-28T13:29:00.002-05:002020-06-28T13:29:45.241-05:00Corn, Kohlrabi & Pancetta Sauté <span style="background-color: white; color: #222222; font-family: inherit; text-indent: 0in;">One morning last week I received a
message from an old friend of my family’s.
Her husband had been trout fishing over the weekend and they had a lot
of fresh trout. She offered me
some. I had plans for the day…and
meeting her would require driving a bit…but fresh trout! My plans could be changed.</span><br />
<span style="background-color: white; color: #222222; font-family: inherit; text-indent: 0in;"><br /></span>
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<span style="font-family: inherit;">As I thought about cooking it I mentally ran
through the list of vegetables in my pantry.<span style="mso-spacerun: yes;"> I always lean toward the classics, but c</span>lassic trout preparations focus more on the preparation of the fish…not
on the vegetables.<span style="mso-spacerun: yes;"> </span>Usually the trout is
quickly sautéed—just long enough to crisp the skin—then finished with salty and
tangy/mildly acidic ingredients: browned butter with almonds…lemon and capers…bacon/pancetta,
garlic and toasted breadcrumbs…and always including aromatic parsley.<span style="mso-spacerun: yes;"> </span>Since the fish itself is pretty mild, I
focused on the flavors at play in these traditional accompaniments as I
considered my vegetables.<o:p></o:p></span></div>
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<span style="font-family: inherit;">I like corn with fish of all kinds and I had recently
purchased some of my first ears of the summer, so I thought I would start
there.<span style="mso-spacerun: yes;"> </span>The combo of pancetta, garlic and
parsley from Madeleine Kamman’s trout dish from the Aveyron had initially appealed
to me…and I knew these ingredients would go well with the corn. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span style="font-family: inherit;"><span style="mso-spacerun: yes;"><br /></span></span>
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<span style="font-family: inherit; text-indent: 0in;">Pancetta, garlic and parsley also made me think of a </span><a href="http://www.forloveofthetable.com/2019/06/kohlrabi-in-sauce-for-pastawith-green.html" style="font-family: inherit; text-indent: 0in;" target="_blank">kohlrabi-sauced pasta </a><span style="font-family: inherit; text-indent: 0in;">I had made for dinner a few days prior.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">The kohlrabi in this dish is diced small—about
the size of a kernel of corn.</span><span style="font-family: inherit; text-indent: 0in;"> And c</span><span style="font-family: inherit; text-indent: 0in;">orn and
kohlrabi are delicious together. Suddenly there it was…a simple sauté of corn,
kohlrabi and pancetta (with garlic, spring onions and parsley).</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I knew it would be delicious.</span></div>
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<span style="font-family: inherit;">The <a href="http://www.forloveofthetable.com/2010/08/roasted-corn-tomato-salad-with-basil.html" target="_blank">corn I used in my dish had already been roasted</a>.<span style="mso-spacerun: yes;"> </span>I have been in the habit for
several years now of keeping a container of roasted corn in the fridge all
through summer corn season. <span style="mso-spacerun: yes;"> </span>Having it on
hand makes it easy to quickly prepare the roasted corn salads I love (with
tomatoes…avocado…summer squash…shell beans and roasted peppers…).<span style="mso-spacerun: yes;"> </span>But if you don’t have any roasted corn on
hand…and you don’t feel like heating up your kitchen just to roast an ear of
corn, you could just add the corn to the sauté in its raw state.<span style="mso-spacerun: yes;"> </span>Add it with the spring onions.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;">I have written the recipe as I made it:<span style="mso-spacerun: yes;"> </span>for one person.<span style="mso-spacerun: yes;"> </span>But it is easily multiplied for as many as
you will be serving.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Simply choose a sauté pan that is just large
enough to hold all the vegetables in a snug single layer.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;">My trout dish really was delicious.<span style="mso-spacerun: yes;"> </span>But you don’t have to have trout to make this
corn and kohlrabi sauté.<span style="mso-spacerun: yes;"> </span>A few days
after I made it with the trout, I prepared it again (so I could write down the
recipe), but I used halibut instead of trout.<span style="mso-spacerun: yes;">
</span>I think any kind of mild fish would be great.<span style="mso-spacerun: yes;"> </span>Simply sauté the fish and finish it with a
generous squeeze of lemon after you remove it from the pan. <span style="mso-spacerun: yes;"> </span>And even though I conceived of the recipe as
an accompaniment to fish, if you don’t like fish I’m sure it would make a fine
accompaniment for a pork chop…or even a pan seared chicken breast.<span style="mso-spacerun: yes;"> </span>And if you have never tasted kohlrabi, this
dish would be a great way to try it out.<o:p></o:p></span><br />
<span style="font-family: inherit;"><br /></span>
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<o:p><span style="font-family: inherit;"> </span></o:p><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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<span style="font-family: inherit;"><b><span style="color: #222222;">Corn,
Kohlrabi, & Pancetta Sauté</span></b><o:p></o:p></span></div>
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<br /></div>
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<span style="color: #222222;"><span style="font-family: inherit;">For each serving you will need:<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">1 t. butter</span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">1/2 oz. pancetta, minced or diced</span><o:p></o:p></span></div>
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<span style="color: #222222;"><span style="font-family: inherit;">1 small kohlrabi, peeled and cut in a
1/4-inch dice—you’ll have about 1/2 cup or 2 oz.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; margin-left: 0in; text-indent: 0in;">
<span style="color: #222222;"><span style="font-family: inherit;">Olive oil<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">1 small spring onion (or scallion),
white and equal quantity of green, thinly sliced</span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">1 clove green garlic (or a small clove
regular garlic), minced</span><o:p></o:p></span></div>
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<span style="color: #222222;"><span style="font-family: inherit;">1/3 to 1/2 cup roasted corn kernels
(about 2 oz.)—see notes<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #222222;">2 to 3 t. minced flat leaf parsley</span><o:p></o:p></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span>
<br />
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<span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span></div>
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<span style="color: #222222; font-family: inherit; text-indent: 0in;">Choose a sauté pan that is large enough
to hold the corn and kohlrabi in a snug single layer.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">Place the pan over moderate heat and add half
of the butter.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">When the butter has
melted, add the pancetta.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;">When it has
rendered and begun to turn golden (2 to 3 minutes), transfer it to a plate
using a slotted spoon.</span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> </span><span style="color: #222222; font-family: inherit; text-indent: 0in;"> The pancetta
should still be slightly soft and chewy (not crisp).</span><br />
<span style="color: #222222; font-family: inherit; text-indent: 0in;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXiVeWyr907R2VN48_FHw1uBAwHDLL4T9aUPUMVy_R6NFx5gEOJVza1QvpJIzpJULwluVPPEgCzEk0wgsxwIX6ofFZifN6gPcPCj2fb-AtIjzWdrd2mvnPfQXTnXBsCeeggCNs2ewjIE/s1600/20200619_182238+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXiVeWyr907R2VN48_FHw1uBAwHDLL4T9aUPUMVy_R6NFx5gEOJVza1QvpJIzpJULwluVPPEgCzEk0wgsxwIX6ofFZifN6gPcPCj2fb-AtIjzWdrd2mvnPfQXTnXBsCeeggCNs2ewjIE/s400/20200619_182238+%25282%2529.jpg" width="400" /></a></div>
<br /></div>
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<span style="color: #222222;"><span style="font-family: inherit;">If the pan seems dry (there should be
enough fat in the pan to coat the kohlrabi), add a little olive oil.<span style="mso-spacerun: yes;"> </span>Add the kohlrabi to the pan along with a
pinch of salt.<span style="mso-spacerun: yes;"> </span>Let the kohlrabi sizzle
gently, stirring occasionally, until it is mostly tender—perhaps five minutes
or so.<span style="mso-spacerun: yes;"> </span>Add the remaining butter along
with the onions and garlic.<span style="mso-spacerun: yes;"> </span></span></span><br />
<span style="color: #222222;"><span style="font-family: inherit;"><br /></span></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtExwIoYHTUKxAkxIqDX7CsFa7ZZ-qa3-fMBExXuWDiGT_W2hZMSd6M1aQtjKii_tDQa8W-LaJvjMO8QsvVPRRKRBzlnw7zpLrKghyphenhyphenHyvIqGBaRFryXr9uNMcz7urjY-KRmBqDPrrq8ig/s1600/20200619_182727+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtExwIoYHTUKxAkxIqDX7CsFa7ZZ-qa3-fMBExXuWDiGT_W2hZMSd6M1aQtjKii_tDQa8W-LaJvjMO8QsvVPRRKRBzlnw7zpLrKghyphenhyphenHyvIqGBaRFryXr9uNMcz7urjY-KRmBqDPrrq8ig/s400/20200619_182727+%25282%2529.jpg" width="400" /></a></div>
<br />
<span style="color: #222222;"><span style="font-family: inherit;">Cook until
the onions are beginning to soften and everything is fragrant—about 2 minutes.<span style="mso-spacerun: yes;"> </span>If at this point the kohlrabi isn’t tender
enough for your liking, add a splash of water and simmer gently until it is,
replenishing the water as necessary.<span style="mso-spacerun: yes;"> </span>You
should not need to cook it too much longer.<span style="mso-spacerun: yes;">
</span>When the kohlrabi is tender, allow the water to reduce/evaporate until
the kohlrabi is once again gently sizzling in the fat.<span style="mso-spacerun: yes;"> </span>Add the corn along with the cooked pancetta
and heat through.<span style="mso-spacerun: yes;"> </span>Toss in the parsley.<span style="mso-spacerun: yes;"> </span>Taste and correct the seasoning with salt and
freshly ground pepper.<span style="mso-spacerun: yes;"> </span>Serve hot.<o:p></o:p></span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Notes: </span></span></div>
<ul>
<li><span style="font-family: inherit;"><a href="http://www.forloveofthetable.com/2010/08/roasted-corn-tomato-salad-with-basil.html" target="_blank">To roast corn</a>, preheat the oven to 375° (or thereabout). Place the corn, in the husk, directly on the oven rack and bake for 20 minutes. Remove the corn from the oven. As soon as you are able to handle the corn, peel the husks and silks back so that the corn won't continue to cook. Cut the corn kernels away from the cob and enjoy...or use in a recipe. A typical ear of Midwestern summer corn yields about a cup of kernels. </span></li>
<li><span style="font-family: inherit;">If you don't have roasted corn on hand (I keep it on hand during the summer for salads, pilafs, etc.) and don't want to turn your oven on I'm sure you could use fresh corn kernels in this recipe. Add with the spring onions. You may need to add a bit more butter or olive oil to the pan.</span></li>
</ul>
<div>
<a href="https://sites.google.com/site/acookingliferecipe/corn-kohlrabi-pancetta-saute?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Version</a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTMGKKpHfB1MAnN0J-hC2Y-0VQYX5KVMXg_dLd_uxgv5ay1MiUrcKrfTIEkexgScpUO_2jzlQIRNEATRc4nmqYBzBaA11j3W80uOllIyloSxk4Eiq3Tt-liHKoT9rmQ_-7O7xu2aLOak/s1600/20200617_183635+%25282%2529.jpg" imageanchor="1"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTMGKKpHfB1MAnN0J-hC2Y-0VQYX5KVMXg_dLd_uxgv5ay1MiUrcKrfTIEkexgScpUO_2jzlQIRNEATRc4nmqYBzBaA11j3W80uOllIyloSxk4Eiq3Tt-liHKoT9rmQ_-7O7xu2aLOak/s640/20200617_183635+%25282%2529.jpg" width="640" /></a></div>
<br />Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-50624784887224889162020-06-15T21:29:00.000-05:002020-06-15T21:29:06.468-05:00Peanut Butter & Brownie Chunk Ice Cream<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkoGxzYHONklbha2wG-SZuTTnndvwlY1Zg3jPAUjLohkDVm5YElqGkALy5w3zcGnbKxrl7OOQRwXPdwr91Wf3WtypUSIxSz3c-WDvY5DuYYJRJnBA2stdZoqsKU-IA2uesZSzge_1jUs/s1600/20200519_154509+%25282%2529.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkoGxzYHONklbha2wG-SZuTTnndvwlY1Zg3jPAUjLohkDVm5YElqGkALy5w3zcGnbKxrl7OOQRwXPdwr91Wf3WtypUSIxSz3c-WDvY5DuYYJRJnBA2stdZoqsKU-IA2uesZSzge_1jUs/s640/20200519_154509+%25282%2529.jpg" width="640" /></a><span style="font-family: inherit; text-indent: 0in;"><br /></span></div>
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<span style="font-family: inherit; text-indent: 0in;"><br /></span></div>
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<span style="font-family: inherit; text-indent: 0in;">A few weeks ago I made some brownies for part of a dessert I made for a private dinner for two.</span><span style="font-family: inherit; text-indent: 0in;">
</span><span style="font-family: inherit; text-indent: 0in;">Since it would have been more work to calculate the amount of batter
needed for a tiny pan than it was to just go ahead and make a normal sized
batch, I did the latter.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">This also gave
me a few brownies for my own consumption.</span><span style="font-family: inherit; text-indent: 0in;">
</span><span style="font-family: inherit; text-indent: 0in;">I tucked those extra brownies into the freezer so I could consume
them in a controlled manner…at a leisurely pace.</span></div>
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<br /></div>
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<span style="font-family: inherit;">A few days later I wanted to have one after my lunch…and
I didn’t particularly want to wait for it to thaw (so much for control…and a
leisurely pace…).<span style="mso-spacerun: yes;"> </span>I’m only slightly
embarrassed to admit that I ate it while it was still mostly frozen.<span style="mso-spacerun: yes;"> </span>And it was delicious—with a nice fudge-y and chewy
texture.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">I must have been extra hungry because I immediately
started thinking about how delicious it would be to fold some of those brownie chunks
into some ice cream.<span style="mso-spacerun: yes;"> </span>Some peanut butter ice
cream…<span style="mso-spacerun: yes;"> </span>At that point I pretty much set
aside my plans for the rest of the afternoon while I worked out a formula for
peanut butter ice cream.<span style="mso-spacerun: yes;"> </span>By lunch the
next day I was enjoying my first scoop.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAJnNp_RiR6fT9iK3y06buuODJobx7LHUE8obQUhxwac-exZKiB1eOdkp3YcVSsOM9hNmTcqTj5zATTAUmBKYritH9Buv4wUKQk_-ootvi7jeUsn0Epm2BXaNgddeHh_-ctLQXzHmWDA/s1600/20200520_140149+%25282%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiAJnNp_RiR6fT9iK3y06buuODJobx7LHUE8obQUhxwac-exZKiB1eOdkp3YcVSsOM9hNmTcqTj5zATTAUmBKYritH9Buv4wUKQk_-ootvi7jeUsn0Epm2BXaNgddeHh_-ctLQXzHmWDA/s640/20200520_140149+%25282%2529.jpg" width="640" /></a></div>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<span style="font-family: inherit; text-indent: 0in;">I suppose you could use any brownie recipe for this
ice cream.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">In general, brownies have so
much sugar, that unless they happen to be one of those super-dense brownies,
they will tend to have that nice fudge-y and chewy texture when frozen.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I used a favorite from my childhood:</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">the “</span><a href="http://www.forloveofthetable.com/2010/04/excellent-brownie-recipe.html" style="font-family: inherit; text-indent: 0in;" target="_blank">Dinah Shore Brownies</a><span style="font-family: inherit; text-indent: 0in;">” I posted many
years ago.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">You can make the recipe as I
posted it (using 70% chocolate), or do as I did for the brownies I put in my ice
cream and use unsweetened chocolate (the conversion is in the “note” at the
bottom of the recipe).</span><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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<br /></div>
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<span style="font-family: inherit;">The ice cream itself is simply a variation on my
<a href="http://www.forloveofthetable.com/2016/09/a-primer-on-making-french-custard-style.html" target="_blank">standard French custard ice cream</a>.<span style="mso-spacerun: yes;"> </span>I just
replaced part of the heavy cream with peanut butter.<span style="mso-spacerun: yes;"> </span>The ice cream as I made it was <i style="mso-bidi-font-style: normal;">very</i> peanut buttery (perfect, in my
opinion).<span style="mso-spacerun: yes;"> </span>If you would like a slightly
less intense version, you can reduce the peanut butter by a third.<span style="mso-spacerun: yes;"> </span>And if peanut butter and chocolate isn’t your
thing, you can make <a href="http://www.forloveofthetable.com/2012/05/strawberry-rhubarb-crisp-with-orange.html" target="_blank">vanilla</a>…or <a href="http://www.forloveofthetable.com/2013/10/marbled-chocolate-sweet-potato-cake.html" target="_blank">coffee</a>...or <a href="http://www.forloveofthetable.com/2013/06/fresh-mint-chocolate-chip-ice-cream.html" target="_blank">fresh mint</a>…or maybe <a href="http://www.forloveofthetable.com/2019/09/bing-cherry-ice-cream.html" target="_blank">Bing cherry</a>…and
fold your brownie chunks into that instead.<span style="mso-spacerun: yes;"> Any one of these will be sure to hit the spot when you start to crave something cool and creamy as the summer heat settles in.</span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFPPU2AIGpcKHYJYiNZ1Ky0eS3Nugyeb32NRgb2ppUZSP_pWOtFDOFN4WSROMRIwlgbY4oA0irLzDWW7qFS7kV3WIdPBsM6kRIVoXuKHPd005HeaWpzHj7wC4iQ3MRL3j1QLAABC0a1k/s1600/20200519_154328+%25282%2529.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFPPU2AIGpcKHYJYiNZ1Ky0eS3Nugyeb32NRgb2ppUZSP_pWOtFDOFN4WSROMRIwlgbY4oA0irLzDWW7qFS7kV3WIdPBsM6kRIVoXuKHPd005HeaWpzHj7wC4iQ3MRL3j1QLAABC0a1k/s640/20200519_154328+%25282%2529.jpg" width="640" /></a></span></span></div>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Peanut Butter & Brownie Chunk Ice Cream<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 0in; text-indent: 0in;">
<span style="font-family: inherit;">1 1/2 c. (363 g.) whole milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0in; text-indent: 0in;">
<span style="font-family: inherit;">3/4 c. (174 g.) Heavy Cream (see notes)<o:p></o:p></span></div>
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<span style="font-family: inherit;">6 T. (75 g.) sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0in; text-indent: 0in;">
<span style="font-family: inherit;">6 (120 g.) egg yolks<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0in; text-indent: 0in;">
<span style="font-family: inherit;">1/4 c. (85 g.) honey<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0in; text-indent: 0in;">
<span style="font-family: inherit;">3/4 c. (198 g) Peanut Butter (see notes)<o:p></o:p></span></div>
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<span style="font-family: inherit;">300 g. <a href="http://www.forloveofthetable.com/2010/04/excellent-brownie-recipe.html" target="_blank">fudge-y brownies</a>, frozen and cut into
small cubes (see notes)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 0in; text-indent: 0in;">
<span style="font-family: inherit;"><span style="background: white;">Place the milk in a medium-sized,
non-reactive saucepan and bring to a boil. While the milk is heating, pour the
cold cream into a chilled bowl, set aside. Whisk the egg yolks with the sugar
until thick and pale yellow. When the milk boils, temper the egg yolks by
gradually whisking in about 2/3 c. of the hot milk. Stir the tempered egg
mixture back into the saucepan and place the pan over medium heat. Cook,
stirring constantly, until the custard is thickened and forms a path when you
draw your finger across the back of the spoon. Immediately strain the custard
into the bowl of cold cream. Add the honey and the peanut butter and stir until
they have melted into the warm custard.<span style="mso-spacerun: yes;"> </span>Refrigerate
until thoroughly chilled.</span><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;" />
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">Freeze the ice cream in an ice cream machine according to the
manufacturer’s instructions. When the ice cream is the consistency of soft
serve, add the frozen brownies and fold in.<span style="mso-spacerun: yes;">
</span>Transfer to a freezer container and freeze for an hour or two before
serving. Makes about 1 quart ice cream</span><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">.</span><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;"><br /></span></span></span></div>
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<span style="background-color: white; font-family: inherit; text-indent: 0in;">Notes:</span></div>
<ul>
<li><span style="font-family: inherit;">This quantity of peanut butter makes an intensely peanut buttery ice cream. If you prefer a lighter peanut butter taste, reduce the peanut butter to 1/2 cup (132 g.) and increase the cream to 1 cup (232 g.). </span></li>
<li><span style="font-family: inherit;">If you make “<a href="http://www.forloveofthetable.com/2010/04/excellent-brownie-recipe.html" target="_blank">Dinah Shore Brownies</a>” …and cut them into 16 squares…you will need 6 brownies. For this ice cream I made the brownies with 4 oz. of unsweetened chocolate and 1 1/2 c. of sugar (instead of 6 oz. of bittersweet chocolate and 1 c. of sugar) as described in the notes of the recipe. </span></li>
<li><span style="font-family: inherit;">When I cut the brownies, I crumbled up a few of the cubes to add varied texture to the ice cream…some large and some fine bits of brownies. </span></li>
</ul>
<a href="https://sites.google.com/site/acookingliferecipe/peanut-butter-brownie-chunk-ice-cream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Version</a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy70XCSxfvT0uUsN1qd-BmPrDXwS1Ka9PGmaDGpwrGf52zhqe9GtR-R_kUhjmL7YTWkJKW9dfT_DHZydKc_B7wraKak50Wy3d06qcL0PT2ouGkVTAUxzp7atjVsLDQbhBQh-rBpVs2GSo/s1600/20200519_113653+%25282%2529.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy70XCSxfvT0uUsN1qd-BmPrDXwS1Ka9PGmaDGpwrGf52zhqe9GtR-R_kUhjmL7YTWkJKW9dfT_DHZydKc_B7wraKak50Wy3d06qcL0PT2ouGkVTAUxzp7atjVsLDQbhBQh-rBpVs2GSo/s640/20200519_113653+%25282%2529.jpg" width="640" /></a>Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-20052380655254044962020-05-30T11:54:00.000-05:002020-07-05T14:16:30.869-05:00Potato Gnocchi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_B7Ih-P4g9BakbDh4K5KuAlZNJGevRFNUum09oO67h45D7s0BfgaSg9LB5cqd1cg_TkW31r1cgI-hMCrslV3bT-9RuYJ55JNP5HWcTRNw6U2AWvcy_PDfFSzlAoWoTA8EnXwWYocCZ4/s1600/20200411_174038+%25282%2529.jpg" imageanchor="1" style="clear: left; display: inline !important; font-family: inherit; margin-bottom: 1em; margin-right: 1em; text-align: center; text-indent: 0in;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_B7Ih-P4g9BakbDh4K5KuAlZNJGevRFNUum09oO67h45D7s0BfgaSg9LB5cqd1cg_TkW31r1cgI-hMCrslV3bT-9RuYJ55JNP5HWcTRNw6U2AWvcy_PDfFSzlAoWoTA8EnXwWYocCZ4/s640/20200411_174038+%25282%2529.jpg" width="640" /></a><br />
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<span style="font-family: inherit;">It has been my intention to write a post on how to
make potato gnocchi for almost as long as I have been keeping a blog. </span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I love good potato gnocchi.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">In the
early years I didn’t write it because I hadn’t perfected my written recipe—or my
method of teaching—enough to give me confidence that everyone who used my
recipe and method would have good success.</span><span style="font-family: inherit; text-indent: 0in;">
</span><span style="font-family: inherit; text-indent: 0in;">Then, I somehow never managed to get good pictures of the process (I was
in a hurry…the room was too dark…etc). I corrected the first problem years
ago.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">And recently, when I taught an
online “cook along” class all about potato gnocchi, the conditions were just
right for taking pictures of the process.</span><span style="font-family: inherit; text-indent: 0in;">
</span><span style="font-family: inherit; text-indent: 0in;">So here it is.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Finally.</span></div>
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<span style="font-family: inherit; text-indent: 0in;">People have strong opinions about gnocchi….they either
love them or hate them.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I suspect this
is due to the wide variation in quality.</span><span style="font-family: inherit; text-indent: 0in;">
</span><span style="font-family: inherit; text-indent: 0in;">Potato gnocchi can be utterly delicious: light, tender pillows of potato
floating in a flavorful broth, tossed in a rich ragû or tasty pesto, or lightly
crisped from a quick sauté and tossed with seasonal vegetables.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">They
can also be gummy and heavy…true belly bombs.</span><span style="font-family: inherit; text-indent: 0in;">
</span><span style="font-family: inherit; text-indent: 0in;">To make things worse, this latter sort is often served drowning in an
overly rich sauce.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I’m not sure why I
like them so much, certainly I haven’t had too many good examples when eating
out.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">The ones I make at home are of the
former variety.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD4zBi0rmQjjOrOusRYrILdbocazgn7V3TM3aYugQMyYqVM8tPbQMOP7uOF8tXokXtYEYftMfsSZSBb5TsgDIsM63o9TtGQ5MOL7gr6XC6WppQeUWlNKsZcyvyRbmK7NzPMEAuqB7ZLg/s1600/IMG_20200411_183857_119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD4zBi0rmQjjOrOusRYrILdbocazgn7V3TM3aYugQMyYqVM8tPbQMOP7uOF8tXokXtYEYftMfsSZSBb5TsgDIsM63o9TtGQ5MOL7gr6XC6WppQeUWlNKsZcyvyRbmK7NzPMEAuqB7ZLg/s640/IMG_20200411_183857_119.jpg" width="540" /></a></div>
<span style="font-family: inherit; text-indent: 0in;"><br /></span>
<span style="font-family: inherit; text-indent: 0in;">The good news is that potato gnocchi are simple to
make. </span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">(There’s just no excuse not to
make them at home.) </span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">The trick to making
gnocchi is a light, restrained touch.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">If
you add as little flour as is necessary to make a manageable dough and then work
the dough as lightly as possible to avoid developing too much gluten (as when
<a href="http://www.forloveofthetable.com/2011/10/tender-flakya-tutorial-on-short-crust.html" target="_blank">making a good pâte brisée</a>), you will have good gnocchi.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">If in addition you take the time to make them
into petite little pillows—rather than large “two-bite” sized chunks—you will
be the road to making excellent potato gnocchi.</span><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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<span style="font-family: inherit;">To begin, choose starchy potatoes.<span style="mso-spacerun: yes;"> </span>Idaho Russets or Yukon Gold potatoes are
perfect.<span style="mso-spacerun: yes;"> </span>You will get an even better result
if the potatoes are a bit older (since vegetables lose moisture as they sit in
storage).<span style="mso-spacerun: yes;"> </span>Then, bake the potatoes
instead of boiling/simmering them which will introduce water.<span style="mso-spacerun: yes;"> </span>(Even steaming will add water.)<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUEb_Y0LQzbd9sBEKWjVOHC6DIZseP0q4e9G-Go7w1r3sLtfJRZfKNUqJzSDgTv57AEFx1v0C5L9Af4T7QtjSmV2YM8wkG_sNNKMpa0iTSh8DekA7QBk2boaU5aB9fY3tTyrf9Sm8agI/s1600/20200411_163033+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUEb_Y0LQzbd9sBEKWjVOHC6DIZseP0q4e9G-Go7w1r3sLtfJRZfKNUqJzSDgTv57AEFx1v0C5L9Af4T7QtjSmV2YM8wkG_sNNKMpa0iTSh8DekA7QBk2boaU5aB9fY3tTyrf9Sm8agI/s400/20200411_163033+%25282%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: xx-small;">Baked potatoes, split while hot, to get rid of excess moisture via steam.</span></td></tr>
</tbody></table>
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<span style="font-family: inherit; text-indent: 0in;">Baking the potatoes cooks the potatoes
thoroughly without adding water. The drier the potato, the less flour you will
need to hold the gnocchi together.</span><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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<span style="font-family: inherit;">Besides the flour and potato, most gnocchi include
some egg.<span style="mso-spacerun: yes;"> </span>There are very fine gnocchi
makers who insist that egg should not be a part of the mix because it can give
a rubbery texture to the gnocchi.<span style="mso-spacerun: yes;"> </span>Also, because
egg adds moisture, the dough will necessarily require more flour (which as
noted above can contribute to heaviness or toughness).<span style="mso-spacerun: yes;"> </span>But egg insures that the gnocchi will not
disintegrate when they are cooked (since the egg protein sets the gnocchi before
the water comes to a simmer).<span style="mso-spacerun: yes;"> </span>No one has
ever complained that my gnocchi are tough or rubbery.<span style="mso-spacerun: yes;"> </span>So I am confident that as long as you are
careful to use only as much flour as is necessary to form a cohesive dough—and don’t
allow the gnocchi to remain in the simmering water too long (which will harden
the egg protein)—you should be able to add egg without lowering the quality of
your result.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;">The other ingredient of note in my gnocchi recipe is a
little bit of butter.<span style="mso-spacerun: yes;"> </span>Alice Waters in
her book <a href="https://amazon.com/Chez-Panisse-Vegetables-Alice-Waters/dp/0060171472/ref=sr_1_1?crid=36G8XCKWPWRKG&dchild=1&keywords=chez+panisse+vegetables&qid=1590853954&sprefix=chez+paniss%2Caps%2C175&sr=8-1" target="_blank">Chez Panisse Vegetables</a> includes a bit of butter in her gnocchi and I
have always liked the added flavor and tenderness that results.<span style="mso-spacerun: yes;"> </span>But you could easily leave it out if you
prefer.<o:p></o:p></span></div>
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<span style="font-family: inherit;">I mentioned above that you should make an effort to
form petite gnocchi.<span style="mso-spacerun: yes;"> </span>The reason for this
is that small gnocchi will cook more rapidly and more uniformly than larger
specimens.<span style="mso-spacerun: yes;"> </span>Gnocchi that are not cooked
through are doughy and heavy.<span style="mso-spacerun: yes;"> </span>Because of
the egg, gnocchi that are cooked too long can be rubbery.<span style="mso-spacerun: yes;"> </span>Considering both these things, large gnocchi
have the potential to be rubbery…or doughy…or both (if they are very large).<span style="mso-spacerun: yes;"> </span>Making them small is a further guarantee that
they will be tender and light.<o:p></o:p></span></div>
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<span style="font-family: inherit;">As for the nuts and bolts process of making the
gnocchi, it is very thoroughly detailed in the recipe below.<span style="mso-spacerun: yes;"> </span>I will only emphasize a couple of things
here.<span style="mso-spacerun: yes;"> </span>First, the baked potato pulp needs
to be passed through a food mill…or potato ricer…or a mesh sieve/tamis...or the
large holes of a box grater—basically anything that will mill the flesh of the
potato into a perfectly smooth substance without activating the starch by a
vigorous stirring or back and forth motion.<span style="mso-spacerun: yes;">
</span>Simply using an old fashioned potato masher is not enough. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<span style="font-family: inherit; text-indent: 0in;">Secondly, the process of working in the flour is best
accomplished on a counter top (or other flat work surface) with the aid of a
bench scraper.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">The cutting motion used
will quickly and thoroughly incorporate the flour without developing the starch
in the potatoes or too much gluten in the flour.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">If you have never worked dough on a counter
(rather than a bowl) it might feel a bit awkward, but the bench scraper will
not only help cut the flour into the potato-egg mixture, it will also be used
to clean the counter as you work.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">It is
counterintuitive, but dumping all of your ingredients out of the bowl and onto
the counter is actually a very efficient and neat way to work.</span></div>
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<span style="font-family: inherit; text-indent: 0in;">Finally, the formed gnocchi should look like a little
pillow with rounded edges, with ridges on one side and a dimple/divot on the
other.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">The ridges and dimple are formed simultaneously when you press the cut cylinders of dough against the tines of a fork with your
thumb.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Because the finished gnocchi is
generally rectangular in shape it seems to make sense to take the cylinder—which is
longer than it is wide (like a rectangle)—and lay it across (perpendicular to)
the tines of the fork and roll it forward </span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">and off of the fork.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">But in my opinion this is incorrect.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I think the cylinder should be placed on the
fork upright…with one of the cut ends against the tines of the fork.</span><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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<span style="font-family: inherit; text-indent: 0in;">Then using your thumb you press on the other
cut surface—down and forward—squashing the cylinder down a bit as you roll it
forward off of the fork.</span><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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<span style="font-family: inherit; text-indent: 0in;">You will have
to keep the fork and your thumb lightly floured because you’re working against
the tacky cut surfaces, but when formed this way the gnocchi are plump and
rounded….just like a little pillow of potato.</span></div>
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<span style="font-family: inherit;">Once you get the hang of it, making gnocchi is not
difficult.<span style="mso-spacerun: yes;"> </span>But like a lot of handmade
foods (fresh pasta, for example…or meatballs), it is a process and it does take
time.<span style="mso-spacerun: yes;"> </span>Fortunately the formed gnocchi
freeze beautifully. (Spread on baking sheets and freeze the gnocchi until hard,
then transfer to freezer bags for storage.)<span style="mso-spacerun: yes;">
</span>And while many recipe writers will tell you that you can cook the gnocchi
from frozen (straight out of the freezer), I have found this to be a risky
proposition.<span style="mso-spacerun: yes;"> </span>Dropping the frozen gnocchi
into a pot of boiling water is like dropping ice cubes into the water.<span style="mso-spacerun: yes;"> </span>The temperature of the water drops and even
over high heat, as it recovers, the edges of the gnocchi begin to fall apart in
the lukewarm water.<span style="mso-spacerun: yes;"> </span>By the time the
water boils, you might have potato soup.<span style="mso-spacerun: yes;">
</span><o:p></o:p></span></div>
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<span style="font-family: inherit;">Instead, when you want to cook your frozen gnocchi,
spread them out on a semolina dusted baking sheet and leave them (uncovered)
for about a half hour until they have thawed.<span style="mso-spacerun: yes;">
</span>You can then cook them exactly as you would if they were freshly made.</span><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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Before I finish, I wanted to give a plug for something new I'm doing on my Instagram feed. I have begun to post <a href="https://www.instagram.com/forloveofthetable/channel/" target="_blank">short cooking demonstration videos</a> to IGTV. My first one was for the ever popular <a href="http://www.forloveofthetable.com/2010/05/cream-scones-happy-mothers-day.html" target="_blank">Cream Scones that I posted many years ago</a>. The most recent is for the potato gnocchi in this post. I have made an effort to describe the process in detail here...but having a video to watch can only help. If you have questions, please feel free to post them here...or on my <a href="https://www.instagram.com/forloveofthetable/" target="_blank">IG feed</a>.</div>
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<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: inherit;"><br /></span></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Potato Gnocchi<o:p></o:p></span></b></div>
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<br /></div>
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<span style="font-family: inherit;">2 russet potatoes (about 1 1/2 lbs.)<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 c. all-purpose flour (about 4 to 4 1/2 ounces)<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 to 1 1/2 T. butter<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 egg, beaten<o:p></o:p></span></div>
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<span style="font-family: inherit;">salt, pepper & nutmeg, to taste<o:p></o:p></span></div>
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<span style="font-family: inherit;">Semolina flour<o:p></o:p></span></div>
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<span style="font-family: inherit;">Prick potatoes and bake in a preheated 400° oven until
quite soft and tender—about 1 hour.<span style="mso-spacerun: yes;"> </span>As
soon as the potatoes are cool enough to handle, scoop out the flesh and pass
through a food mill.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: inherit;">Add the butter and
seasoning (start with 1 t. kosher salt, several grindings of black pepper and a
pinch of nutmeg) and combine lightly with a fork.<span style="mso-spacerun: yes;"> </span>Add the egg and blend into the potato in a
few strokes.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Place the flour in the center of a clean counter and
turn the potato mixture out onto the flour.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: inherit;">With a bench scraper, cut the flour into the potatoes just until it has
disappeared.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: inherit; text-indent: 0in;">Knead </span><i style="font-family: inherit; text-indent: 0in;">briefly</i><span style="font-family: inherit; text-indent: 0in;"> to form a soft, slightly tacky, dough.</span><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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<span style="font-family: inherit; text-indent: 0in;">Cut the dough into eight pieces.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">On a lightly floured surface, roll each piece
out into a long rope that is about 1/2-inch thick.</span><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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<span style="font-family: inherit; text-indent: 0in;">Place the ropes on a floured or semolina
dusted cookie sheet and let rest for 1/2 hour at a cool room temperature.</span><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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<span style="font-family: inherit; text-indent: 0in;">To form the gnocchi, place each rope on the
floured board and cut crosswise into ¾-inch-thick slices.</span><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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<span style="font-family: inherit; text-indent: 0in;">To finish shaping, place one of the cut surfaces
of the gnocchi on a floured fork.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">With
your (floured) thumb press the other cut surface down and away from yourself,
rolling the gnocchi off of the fork as you do.</span><span style="font-family: inherit; text-indent: 0in;">
</span><span style="font-family: inherit; text-indent: 0in;">You should end up with a small dumpling that has the marks of the fork
on one side and a dimple from your thumb on the other.</span></div>
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<span style="font-family: inherit; text-indent: 0in;">Place the finished gnocchi on a semolina
dusted sheet pan and scatter more semolina over all.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Set the gnocchi aside until you are ready to
cook them—ideally they should be cooked within 1 to 3 hours.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">They may also be frozen at this point.</span><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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<span style="font-family: inherit;">Bring a large pot of well-salted water to a boil.<span style="mso-spacerun: yes;"> </span>Pour a few tablespoons of olive oil or melted
butter on a sheet pan or large platter and set aside.<span style="mso-spacerun: yes;"> </span>Add the gnocchi (don’t overcrowd the pot—cook
in 2 batches if necessary).<span style="mso-spacerun: yes;"> </span>Carefully
run a flat wooden spoon or heat proof rubber spatula over the bottom of the pan
to make sure the gnocchi aren’t sticking.<span style="mso-spacerun: yes;">
</span>Continue to cook for 1 minute after the gnocchi float to the surface—or
about the time the water begins to return to a boil.<span style="mso-spacerun: yes;"> </span>Lift the gnocchi out of the water with a mesh
strainer and spread them in the prepared pan.<span style="mso-spacerun: yes;">
</span>Serve immediately dressed with your favorite sauce or drizzled with more
melted butter and grated Parmesan.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;">Makes 4 entrée or 6 appetizer or side-dish servings.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b><i style="mso-bidi-font-style: normal;">Working ahead</i></b>: <o:p></o:p></span></div>
<ul>
<li><span style="font-family: inherit; text-indent: -0.25in;">Make the gnocchi up to a week ahead and freeze
before boiling.</span><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Freeze on flour or
semolina dusted sheets and when hard, transfer to freezer bags.</span><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="background: white; color: #222222; font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">When ready to cook, spread the frozen gnocchi on
semolina dusted sheets and let sit (uncovered) at room temperature for 30
to 60 minutes (during which time they should thaw).</span><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Cook as for fresh.</span><span style="font-family: inherit; text-indent: -0.25in;"> </span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">Another way to work ahead is to serve sautéed
gnocchi.</span><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">(I actually prefer them
this way—they are even lighter.)</span><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">To
prepare them, boil the gnocchi as directed and spread on an oiled or
well-buttered sheet pan.</span><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Set the
gnocchi aside and allow them to cool.</span><span style="font-family: inherit; text-indent: -0.25in;">
</span><span style="font-family: inherit; text-indent: -0.25in;">The gnocchi may be cooked an hour or two ahead and left (uncovered)
at room temperature.</span><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">When ready to
serve, heat a large nonstick skillet over medium high heat.</span><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Add 1 1/2 T. of the butter.</span><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">When the butter begins to brown, add
half of the cooked gnocchi.</span><span style="font-family: inherit; text-indent: -0.25in;">
</span><span style="font-family: inherit; text-indent: -0.25in;">Increase the heat to high and cook the gnocchi in a single layer—tossing
once or twice—until the gnocchi are golden brown and crispy in spots and
hot through (about 2 minutes).</span><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">If
you like, add some minced herbs—chives, parsley, etc. at this point.</span><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Transfer to a serving platter and repeat
with the remaining butter and cooked gnocchi.</span><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Serve immediately.</span></li>
</ul>
<a href="https://sites.google.com/site/acookingliferecipe/potato-gnocchi?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Version</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3j4Gz6I1Xl-BRZjhM1n3h7ctjiKpSVr2OJIJxlX0UfaiTKU0ny593XauvQZt3hdtvapbROg7PI8J91GQBGpH59ibLjWScOjO-a8f-WkpC_U5pnggkXi0wpkbvuOQn46iJHYXxZuwwS5Y/s1600/20200411_182227+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3j4Gz6I1Xl-BRZjhM1n3h7ctjiKpSVr2OJIJxlX0UfaiTKU0ny593XauvQZt3hdtvapbROg7PI8J91GQBGpH59ibLjWScOjO-a8f-WkpC_U5pnggkXi0wpkbvuOQn46iJHYXxZuwwS5Y/s640/20200411_182227+%25282%2529.jpg" width="640" /></a></div>
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Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com4tag:blogger.com,1999:blog-5086745178674356329.post-66639524439718896882020-05-21T22:20:00.002-05:002020-05-22T09:14:50.231-05:00Chopped Broccoli Salad<br />
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<span style="font-family: inherit;">In my <a href="http://www.forloveofthetable.com/2020/05/roasted-broccoli-white-bean-salads.html" target="_blank">last post</a> I mentioned how much I like chopped
broccoli salads. I realized when I
published the post that I didn’t have any examples of that kind of salad on my
blog. There is a <a href="http://www.forloveofthetable.com/2016/05/shaved-cauliflower-salad-with-green.html" target="_blank">chopped raw cauliflower salad</a>...a <a href="http://www.forloveofthetable.com/2017/02/grated-carrot-salad-with-coriander.html" target="_blank">grated carrot salad</a>…and a <a href="http://www.forloveofthetable.com/2013/12/cabbage-apple-slaw-with-dried.html" target="_blank">couple </a>of <a href="http://www.forloveofthetable.com/2017/07/sweet-corn-coleslaw.html" target="_blank">slaws</a>…but nothing that features
broccoli. I thought I would fix that
omission today.</span></div>
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<o:p><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Fv9MRCyAyvyrAW13it9cE_limU0ZlbQY6fJmYtpvzqLuMhIHjrpIvyP8IXBfIlIyYoYRKmfgvm4zvh67O3tKeHmX007GN38tVPym4iKEF2B9nMzhrZWASy_e14JdaaoxhZfw2S0NGFA/s1600/20200519_181903+%25282%2529.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Fv9MRCyAyvyrAW13it9cE_limU0ZlbQY6fJmYtpvzqLuMhIHjrpIvyP8IXBfIlIyYoYRKmfgvm4zvh67O3tKeHmX007GN38tVPym4iKEF2B9nMzhrZWASy_e14JdaaoxhZfw2S0NGFA/s640/20200519_181903+%25282%2529.jpg" width="640" /></a></span></o:p></div>
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<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
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<span style="font-family: inherit;">The salad I’m sharing was inspired by a rather
<a href="https://themodernproper.com/broccoli-salad" target="_blank">old-fashioned preparation that I ran across on The Modern Proper.</a><span style="mso-spacerun: yes;"> </span>Their salad featured raw broccoli florets
tossed with loads of bacon, sunflower seeds and raisins…all doused in a tangy
mayonnaise based dressing.<span style="mso-spacerun: yes;"> </span>The first
time I made it I followed the recipe exactly except for one thing.<span style="mso-spacerun: yes;"> </span>As mentioned in my previous post, the task of
chomping through large florets of raw broccoli is something I prefer to leave to
rabbits…or horses….<span style="mso-spacerun: yes;"> </span>Cutting medium
florets into rough thin slices, and the stems into a similarly rough julienne, creates
a vegetable that is much easier for humans to chew…and more importantly gives a
much better ratio of dressing to broccoli with each bite.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">I was attracted to the salad because it has a retro
feel that places it in the realm of what is often meant by the phrase “comfort
food.”<span style="mso-spacerun: yes;"> </span>I wrote a post several years ago
about <a href="http://www.forloveofthetable.com/2017/03/kale-salad-with-blue-cheese-dressing.html" target="_blank">a kale salad that featured the flavors of my favorite salad bar concoction from my college days</a>: greens with blue cheese dressing, sunflower
seeds, and raisins.<span style="mso-spacerun: yes;"> </span>If you swap out the
kale for broccoli…and the blue cheese for bacon…you basically have that same set
of flavors that seems to hit all my preferred buttons.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">And I liked the salad.<span style="mso-spacerun: yes;">
</span>But it struck me as a bit rich.<span style="mso-spacerun: yes;"> </span>I
shelved it, thinking I might make it occasionally, but not that often.<span style="mso-spacerun: yes;"> </span>Then recently when I was rummaging through my
fridge for something to turn into a salad to go with my dinner I ran across
some broccoli.<span style="mso-spacerun: yes;"> </span>For some reason I thought
of that particular broccoli salad.<span style="mso-spacerun: yes;"> </span>The
rest of my dinner was almost ready so I didn’t want to take the time to cook
bacon.<span style="mso-spacerun: yes;"> </span>It seemed to me the salad would
be good without the bacon, so I tried it.<span style="mso-spacerun: yes;">
</span>And I loved it.<span style="mso-spacerun: yes;"> </span>It was the bacon
that had made it seem too rich for my taste that first time. And since the
“salty” component (required, I think, to “wake up” brassicas) is amply covered
by the salty roasted sunflower seeds and mayonnaise, the bacon really isn’t
necessary.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqmlnJ_vaEtYPuEG0im8yniLIJ7RaZw7gzqqLHwhLS-Sy8df5LyCNkzttH3yZtWxWoB-60ax3229Kl1UVgMrFFMpee_4UwFOYH_pJdU5gbsJnMiJvzUP4ppEf402O9MkrmN90rvFF7r4/s1600/20200520_120200+%25282%2529.jpg" imageanchor="1"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqmlnJ_vaEtYPuEG0im8yniLIJ7RaZw7gzqqLHwhLS-Sy8df5LyCNkzttH3yZtWxWoB-60ax3229Kl1UVgMrFFMpee_4UwFOYH_pJdU5gbsJnMiJvzUP4ppEf402O9MkrmN90rvFF7r4/s640/20200520_120200+%25282%2529.jpg" width="640" /></a></span></div>
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<br /></div>
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<span style="font-family: inherit;">I should apologize for two posts in a row that feature
the same vegetable. <span style="mso-spacerun: yes;"> </span>But the reality of
cooking during a pandemic appears to be a lot of repetition.<span style="mso-spacerun: yes;"> </span>This can of course be a good way to explore
ways to use familiar ingredients in unfamiliar ways.<span style="mso-spacerun: yes;"> </span>So if you eat a lot of broccoli…but have
never tried it raw, chopped and tossed with a tasty dressing, you should definitely
give this salad a try.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Chopped Broccoli Salad with Sunflower Seeds & Golden Raisins<o:p></o:p></span></b></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: inherit;">Dressing:<o:p></o:p></span></i></b></div>
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<span style="font-family: inherit;">3/4 c. (5 1/2 oz/155 g.) mayonnaise<o:p></o:p></span></div>
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<span style="font-family: inherit;">4 t. (1 oz.) honey<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 T. white balsamic or apple cider vinegar (can add
another teaspoon if you like an extra tangy dressing)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0in; text-indent: 0in;">
<span style="font-family: inherit;">1/2 t. kosher salt<o:p></o:p></span></div>
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<span style="font-family: inherit;">Pinch of cayenne, optional<o:p></o:p></span></div>
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<br /></div>
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: inherit;">Salad:<o:p></o:p></span></i></b></div>
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1/4 c. finely minced shallot or white of spring onion</div>
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<span style="font-family: inherit;">1 lb. trimmed broccoli crowns<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0in; text-indent: 0in;">
<span style="font-family: inherit; text-indent: 0in;">1/2 to 2/3 c. roasted and salted sunflower seeds (I
love sunflower seeds, so I use 2/3 c.)</span></div>
<div class="MsoNormal" style="margin-left: 0in; text-indent: 0in;">
<span style="font-family: inherit;">1/2 c. golden raisins, roughly chopped (or not—your preference)<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEUL-jWuA_lkPH3ERQMPzlEGVNAZ0zorcXjdwl6HJfrY9_0Q5YxxDPwAT8ytH8CJum3gkSwq_CrdMzIwHkBG47i3ax7pCORYuylBKkqNDniAiAlRQgCHrV4S9gZ9NCCAicZnvJHwB5PCY/s1600/20200519_181703+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEUL-jWuA_lkPH3ERQMPzlEGVNAZ0zorcXjdwl6HJfrY9_0Q5YxxDPwAT8ytH8CJum3gkSwq_CrdMzIwHkBG47i3ax7pCORYuylBKkqNDniAiAlRQgCHrV4S9gZ9NCCAicZnvJHwB5PCY/s400/20200519_181703+%25282%2529.jpg" width="400" /></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-left: 0in; text-indent: 0in;">
<span style="font-family: inherit;">Place the dressing ingredients in a bowl and whisk to
combine.<span style="mso-spacerun: yes;"> </span>Taste and correct the balance
and seasoning.<span style="mso-spacerun: yes;"> </span>I like my dressing pretty
tangy, so I usually add more vinegar…maybe 1/2 to 1 teaspoon.<span style="mso-spacerun: yes;"> </span>Set aside.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">Rinse the shallot (or onions) under cold running water or soak in a small bowl of ice water for a few minutes. Drain well.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Trim the broccoli florets away from the stems.<span style="mso-spacerun: yes;"> </span>Slice the florets thinly.<span style="mso-spacerun: yes;"> </span>You will have little bits and larger
pieces.<span style="mso-spacerun: yes;"> </span>This is the goal.<span style="mso-spacerun: yes;"> </span>Cut the stems into 1- to 1 1/2-inch
lengths.<span style="mso-spacerun: yes;"> </span>Slice the lengths thinly (rough
1/8<sup>th</sup> inch thick).<span style="mso-spacerun: yes;"> </span>Cut the
slices into sticks (a julienne).<span style="mso-spacerun: yes;"> </span>Place
the chopped broccoli in a large bowl.<span style="mso-spacerun: yes;">
</span>Add the shallot, sunflower seeds, and raisins.<span style="mso-spacerun: yes;">
</span>Pour the dressing over and toss until the broccoli is well-coated with
the dressing.<span style="mso-spacerun: yes;"> </span>Taste and correct the
seasoning with salt and vinegar.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 0in; text-indent: 0in;">
<span style="font-family: inherit;">The salad can be served right away, but I like it best
if it is chilled at least a half hour.<span style="mso-spacerun: yes;">
</span>It is still delicious the next day, too.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 0in; text-indent: 0in;">
<span style="font-family: inherit;">Serves four to six as a side dish.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;"><br /></span></span></div>
<div class="MsoNormal" style="margin-left: 0in; text-indent: 0in;">
<span style="font-family: inherit;"><span style="mso-spacerun: yes;"><a href="https://sites.google.com/site/acookingliferecipe/chopped-broccoli-salad-with-sunflower-seeds-golden-raisins?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Version</a></span></span></div>
<br />
<br />Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com2tag:blogger.com,1999:blog-5086745178674356329.post-53342040899578926952020-05-15T15:50:00.001-05:002020-05-15T15:51:07.806-05:00Roasted Broccoli & White Bean Salad<span style="font-family: inherit; text-indent: 0in;">Broccoli has been a source of much surprise to me over
the years.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">At first glance it is just a
ubiquitous and odd looking little tree of a vegetable that seems to have
limited use.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I loathed it when I was
growing up.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">I am embarrassed to admit
that there is nothing unusual about that latter bit. </span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;"><a href="http://www.forloveofthetable.com/2011/09/ratatouille-love-story.html" target="_blank">I despised most vegetables</a>.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Like many Americans of my generation, I grew
up experiencing broccoli that was almost always badly steamed (in an effort to
eradicate what?</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Salt?</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Fat?).</span><span style="font-family: inherit; text-indent: 0in;">
</span><span style="font-family: inherit; text-indent: 0in;">It was either soggy or crunchy…and either devoid of flavor or worse, the
source of the rank sulfurous odor that emanates from all of the Brassicas when
stored too long or cooked improperly.</span><br />
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<br /></div>
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<o:p><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzY0JVuHXnEQLAbROsRWzsM0ZIokEXpEmLKyVVlLcrFiwYD1TlwFBzIt6Azpwm5wU0V3Xx1cCm_wg4K4gSCuUIFd8pS8WCRA8VC5mzkyNJGgR64OTXUW2v6cxFsT2FJZuQ8aomsXGZErE/s1600/20200416_191506.jpg" imageanchor="1"><img border="0" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzY0JVuHXnEQLAbROsRWzsM0ZIokEXpEmLKyVVlLcrFiwYD1TlwFBzIt6Azpwm5wU0V3Xx1cCm_wg4K4gSCuUIFd8pS8WCRA8VC5mzkyNJGgR64OTXUW2v6cxFsT2FJZuQ8aomsXGZErE/s640/20200416_191506.jpg" width="640" /></a></span></o:p></div>
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<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
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<span style="font-family: inherit;">The good news is that once I discovered that my
disdain for most vegetables had to do with an overlong stay in transit or
storage and/or improper cooking (coupled with a childlike resistance to the
unfamiliar…and then a mulish tendency to refuse to admit that maybe something I
had been compelled to sample wasn’t really that bad), I learned to enjoy
broccoli.<span style="mso-spacerun: yes;"> </span>But as I mentioned at the
first, even after I learned to like it, I thought of it as limited.<span style="mso-spacerun: yes;"> </span>Blanched in well salted water until just
tender...and then doused in olive oil or melted butter…it can be eaten as is,
or tossed into a myriad of other preparations (vegetable medleys, pastas,
salads, grain pilafs, quiche, etc.).<span style="mso-spacerun: yes;"> </span>But
it’s still just broccoli in a new location.<o:p></o:p></span></div>
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<span style="font-family: inherit; text-indent: 0in;">Then I discovered raw broccoli.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Not giant, fodder-like, florets that are
supposed to be improved by a dunk in some gloppy sauce.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">But rather, finely chopped, grated or shaved
stems and florets that are tossed with a tasty vinaigrette or dressing.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">(If you’ve read my </span><a href="http://www.forloveofthetable.com/2017/02/grated-carrot-salad-with-coriander.html" style="font-family: inherit; text-indent: 0in;" target="_blank">French carrot salad post</a><span style="font-family: inherit; text-indent: 0in;">,
the comparison is like that of carrot sticks to a grated carrot salad…).</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">If you have never had broccoli prepared this
way, you should definitely give it a try.</span></div>
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<span style="font-family: inherit;">But the real broccoli game changer for me was when I
discovered something called “<a href="http://www.forloveofthetable.com/2011/05/pasta-for-first-local-broccoli-of.html" target="_blank">long-cooked broccoli</a>.”<span style="mso-spacerun: yes;"> </span>Yes.<span style="mso-spacerun: yes;"> </span>I
know.<span style="mso-spacerun: yes;"> </span>It sounds truly awful.<span style="mso-spacerun: yes;"> </span>But by the time I ran across it in Alice
Waters’ seminal cookbook Chez Panisse Vegetables I had learned to try almost
anything if it was recommended or prepared by a knowledgeable and talented cook
or chef.<span style="mso-spacerun: yes;"> </span>Even so, when I tried it I was astonished
by how delicious it was.<span style="mso-spacerun: yes;"> </span>Broccoli cooked
slowly—in minimal liquid, with a generous quantity of olive oil, until it’s
falling apart—takes on a concentrated nutty and sweet flavor that is hard to
describe.<span style="mso-spacerun: yes;"> </span>It’s true that it looks terrible.<span style="mso-spacerun: yes;"> </span>But it is easy to camouflage the look.<span style="mso-spacerun: yes;"> </span>I have since incorporated it into <a href="http://www.forloveofthetable.com/2011/05/pasta-for-first-local-broccoli-of.html" target="_blank">pasta sauces</a>, <a href="http://www.forloveofthetable.com/2013/02/broccoli-risotto.html" target="_blank">risotto</a>, <a href="http://www.forloveofthetable.com/2012/10/broccoli-cheddar-soup.html" target="_blank">soups</a>, etc.<span style="mso-spacerun: yes;"> </span>It is also
delicious piled on a crostini.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;">You would think at this point I would be willing to
try just about any preparation of broccoli.<span style="mso-spacerun: yes;">
</span>But I seem to be a slow learner.<span style="mso-spacerun: yes;">
</span>I resisted the idea of roasted broccoli for years.<span style="mso-spacerun: yes;"> </span>Our culture is just so “charred” food crazy…and
sometimes it just doesn’t work.<span style="mso-spacerun: yes;"> </span>For some
reason I didn’t think it would work with broccoli.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Then one evening recently I was looking around for
some ideas for dinner.<span style="mso-spacerun: yes;"> </span>Broccoli was the
only fresh vegetable I had on hand.<span style="mso-spacerun: yes;"> </span>I
didn’t want any of my usual suspects (pasta, eggs, grains…).<span style="mso-spacerun: yes;"> </span>In poking around on line I ran across a
<a href="https://www.bonappetit.com/recipe/white-beans-and-charred-broccoli-with-parmesan" target="_blank">broccoli and white bean salad</a> that looked like it had potential. <span style="mso-spacerun: yes;"> T</span>he broccoli in it was roasted.<span style="mso-spacerun: yes;"> </span>Since I was kind of bored with my usual cooking
habits, I decided to try it.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;">Of course it was delicious.<span style="mso-spacerun: yes;"> </span>The caramelized—dare I say it, slightly
charred—bits of the florets are loaded with the same kind of concentrated,
nutty sweetness that I love about long-cooked broccoli.<span style="mso-spacerun: yes;"> </span>The salad I made was nothing more than a
combination of white beans, broccoli and <a href="http://www.forloveofthetable.com/2011/05/busy-days-of-may-and-recipe-for-arugula.html" target="_blank">arugula pesto</a>—but the roasting of the
broccoli gave it a more complex flavor (which is exactly what I was hoping for).<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;">Not only was it delicious, but it was a big hit on my
<a href="https://www.instagram.com/forloveofthetable/" target="_blank">IG feed</a>.<span style="mso-spacerun: yes;"> </span>So of course I had to share it
here.<span style="mso-spacerun: yes;"> </span>I had hoped that I would have lots
of things to post to my blog during our “stay at home” moment.<span style="mso-spacerun: yes;"> </span>But the reality is that I have been cooking a
lot of my old favorites (which have already been posted…).<span style="mso-spacerun: yes;"> </span>Often the “new” things are such
never-to-be-duplicated conglomerations of odds & ends and leftovers that
they would be of little use to others, even if I were to post them here. <span style="mso-spacerun: yes;"> </span>The moments of creativity and learning that
have led to some of these dishes will hopefully show up down the road in the
form of more fully thought out recipes.<span style="mso-spacerun: yes;"> </span>This
particular salad—even though born of the remaining half of a can of beans,
leftover pesto and a bit of broccoli—seemed to me to be something others would
be able to reproduce and enjoy.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;">And even if you don’t make the salad, I hope you will
try your hand at roasting broccoli (if you haven’t already…I think I’m a bit
late to the party on this </span><span style="font-family: inherit; text-indent: 0in;">one….).</span></div>
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<span style="font-family: inherit; text-indent: 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1861WjfK8BuGo5ugMq2Fw00oLT62Fi5UIhoGx7bAFdi_1bRXn0qVgFzeJgNwv3fsXAUEUycclfPzqbY9z8f_CjefWqOqA6Cdah_-4_nZH26rZUWIQZwfk_Tgi-Yx-5LG2g86VWCDQNKU/s1600/20200502_184747+%25282%2529.jpg" imageanchor="1"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1861WjfK8BuGo5ugMq2Fw00oLT62Fi5UIhoGx7bAFdi_1bRXn0qVgFzeJgNwv3fsXAUEUycclfPzqbY9z8f_CjefWqOqA6Cdah_-4_nZH26rZUWIQZwfk_Tgi-Yx-5LG2g86VWCDQNKU/s640/20200502_184747+%25282%2529.jpg" width="640" /></a></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Roasted Broccoli & White Bean Salad<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">12 oz/340 g. broccoli, tough ends trimmed and discarded<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 1/2 to 3 T. olive oil<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4 to 1/3 c. <a href="http://www.forloveofthetable.com/2011/05/busy-days-of-may-and-recipe-for-arugula.html" target="_blank">arugula pesto</a><o:p></o:p></span></div>
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<span style="font-family: inherit;">1 1/2 to 2 T. water or bean cooking liquid<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 1/2 c. cooked (see below) or canned white beans,
drained and rinsed<o:p></o:p></span></div>
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<span style="font-family: inherit;">Freshly squeezed lemon juice, to taste<o:p></o:p></span></div>
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<span style="font-family: inherit;">A small handful of arugula<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/3 to 1/2 c. Whipped
Feta (or 2 oz. crumbled Feta), recipe below<o:p></o:p></span></div>
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<span style="font-family: inherit;">Warm Flatbread or thick slabs of toasted Artisan-style
bread<o:p></o:p></span></div>
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<span style="font-family: inherit; text-indent: 0in;">Separate the florets from the broccoli stems and cut
the florets into 3/4- to 1-inch pieces.</span><span style="font-family: inherit; text-indent: 0in;">
</span><span style="font-family: inherit; text-indent: 0in;">Split the stems as necessary so they are no fatter than 1/2-inch and
then cut on a long angle into bite-sized pieces.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Place the broccoli in a bowl and drizzle with
enough of the olive oil to coat and season to taste with salt and pepper.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Spread on a baking sheet and transfer to a
450</span><span style="font-family: inherit; text-indent: 0in;">°</span><span style="font-family: inherit; text-indent: 0in;"> oven.</span><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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<span style="font-family: inherit; text-indent: 0in;">Roast until tender and well-caramelized—about
20 minutes—turning once about 3/4 of the way through the roasting process.</span></div>
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<span style="font-family: inherit;">While the broccoli roasts, place the pesto in a large
bowl and thin with a bit of water or bean cooking liquid, if you have it.<span style="mso-spacerun: yes;"> </span>Add the beans and toss to coat.<span style="mso-spacerun: yes;"> </span>Season to taste.<span style="mso-spacerun: yes;"> </span>Set aside and let marinate while the broccoli
finishes roasting.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">When the broccoli is tender, add to the bowl with the
beans.<span style="mso-spacerun: yes;"> </span>Toss to combine. <span style="mso-spacerun: yes;"> </span>Add more pesto if you like, thinning with more
water if necessary.<span style="mso-spacerun: yes;"> </span>Taste and add lemon
if necessary.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Smear a big spoonful of whipped Feta onto 2 plates,
placing it just off center.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Toss the
arugula with a squeeze of lemon and season with salt and pepper.<span style="mso-spacerun: yes;"> </span>Scatter over the center of the plate, half on
half off the cheese.<span style="mso-spacerun: yes;"> </span>Divide the bean and
broccoli salad between the plates, mounding it in the center on top of the
arugula.<span style="mso-spacerun: yes;"> </span>If you did not make the Whipped
Feta, crumble some Feta cheese over all.<span style="mso-spacerun: yes;">
</span>Drizzle with more olive oil and serve with warm flatbreads (or warm
grilled/toasted artisan bread).<span style="mso-spacerun: yes;"> </span>Serves
2.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">Note</b>:<span style="mso-spacerun: yes;"> </span>It would be
easy to double this recipe.<span style="mso-spacerun: yes;"> </span>Just make
sure you have a large enough baking sheet for the broccoli so it isn’t too
crowded on the sheet…use two pans if necessary.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;">Basic
Cooked White Beans</b>:<o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="background: white;">Soak 1/2 c. Great Northern (or other
white bean) overnight (or use a modified quick soak).<span style="mso-spacerun: yes;"> </span>Drain and rinse the beans. Place them
in a shallow gratin/baking dish, drizzle with some olive oil and add a couple
of cloves of garlic, if you like. Cover with boiling water by an inch,
cover the pan with a tight fitting lid, or a piece of foil. Transfer to a
325° oven and bake until tender. This will take about an hour and 15
minutes. Add salt to taste when the beans are half cooked. Beans
may be cooked. Cool the beans in their cooking liquid and store in the
fridge in their cooking liquid. Makes 1 1/2 c. cooked beans.</span><o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Whipped Feta:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">Place a mounded 1/3 c. drained, crumbled Feta, a
mounded 1/3 c. whole milk ricotta, and 10 twists of black pepper in the bowl of
the food processer fitted with the steel blade.<span style="mso-spacerun: yes;">
</span>Process until smooth.<span style="mso-spacerun: yes;"> </span>With the
machine running, add 2 T. <span style="mso-spacerun: yes;"> </span>of extra
virgin olive oil in a thin stream.<span style="mso-spacerun: yes;"> </span>Pause
and scrape down the sides as necessary.<span style="mso-spacerun: yes;">
</span>The mixture should get lovely and creamy.<span style="mso-spacerun: yes;"> </span>Taste it and adjust with salt, pepper, up to
a teaspoon and a half of lemon juice if you like a tangy profile or even more
olive oil—you should be able to taste the oil as well as the cheeses.<span style="mso-spacerun: yes;"> </span>Store in the fridge for up to a week (bearing
in mind that it will thicken considerably during storage if you added lemon).<span style="mso-spacerun: yes;"> </span>Makes a generous 3/4 c.<span style="mso-spacerun: yes;"> </span>(Adapted from <a href="https://amazon.com/Six-Seasons-New-Way-Vegetables/dp/1579656315/ref=sxts_sxwds-bia-wc-p13n1_0?crid=2KVS5CCVVWFGO&cv_ct_cx=six+seasons+a+new+way+with+vegetables&dchild=1&keywords=six+seasons+a+new+way+with+vegetables&pd_rd_i=1579656315&pd_rd_r=0bac3478-ec2f-449f-9d81-19e76b201696&pd_rd_w=gZtjT&pd_rd_wg=ToVLQ&pf_rd_p=d027eaac-7531-45fe-a61e-20ae30db06de&pf_rd_r=Y9AD5KCZC0DB1ZGMT1FS&psc=1&qid=1589558815&sprefix=six+season%2Caps%2C182&sr=1-1-70f7c15d-07d8-466a-b325-4be35d7258cc" target="_blank">Six Seasons by Joshua McFadden</a>)<o:p></o:p></span></div>
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<a href="https://sites.google.com/site/acookingliferecipe/roasted-broccoli-white-bean-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Version</a><br />
<br />
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<br />Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com0tag:blogger.com,1999:blog-5086745178674356329.post-35428569379314433702020-04-26T23:13:00.000-05:002020-06-01T20:07:10.840-05:00Moroccan Spiced Sweet Potato & Chickpea Stew<br />
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<span style="font-family: inherit;"><span style="text-indent: 0in;">This time of year my pantry is usually beginning to
fill with spring onions, radishes, young root vegetables, asparagus and young
tender greens (chard, kale, spinach…).</span></span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">It goes without saying that this year is different.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Because I’m pre-ordering from the farmers’
market I don’t have the abundance of local spring ingredients I usually do.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Pre-ordering limits my impulse shopping (a
good thing for my wallet…but not so great for the growers…). </span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Furthermore, I don’t need that much—I’m still
cooking a lot from my shelf-stable pantry.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">(I’m
almost to the bottom of the big bag of onions I bought in March just before the
lockdowns started.)</span></div>
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<span style="font-family: inherit;">So a couple of days ago when I had to make some
flatbread for dinner (I had made some dough with my new starter and its
refrigerated shelf life seemed to be nearing an end), a Moroccan spiced
chickpea stew is what popped into my head (doesn’t everyone have several cans
of chickpeas in their isolation pantries?).<span style="mso-spacerun: yes;">
</span>I also had some Swiss chard (from the farmers’ market!) that really
needed to be used…and a few sweet potatoes. <span style="mso-spacerun: yes;"> </span>All of this sounded like a promising
combination.<span style="mso-spacerun: yes;"> </span></span><span style="font-family: inherit; text-indent: 0in;"> </span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq14JsSv7nWhAgVgQWZEBom_40Q2Jv8xvsuUZp6tE4EV0ZYaigWINm6de-L0hVe7sj2s0bZ9t2v0AmzLthAPK4YJAQSkLxkEieca0QiPReW82lYyvaU1GWPs4iDmLrHXuvk2PRLwk6hzk/s1600/20200420_191620+%25282%2529.jpg" imageanchor="1"><img border="0" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq14JsSv7nWhAgVgQWZEBom_40Q2Jv8xvsuUZp6tE4EV0ZYaigWINm6de-L0hVe7sj2s0bZ9t2v0AmzLthAPK4YJAQSkLxkEieca0QiPReW82lYyvaU1GWPs4iDmLrHXuvk2PRLwk6hzk/s640/20200420_191620+%25282%2529.jpg" width="640" /></a></span></div>
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<span style="font-family: inherit;">As it turns out, this is not an unusual
combination.<span style="mso-spacerun: yes;"> </span>There are lots of Moroccan-
and Indian-spiced stews floating around the blogosphere that include this
combination of vegetables.<span style="mso-spacerun: yes;"> </span>I’m not
really adding a whole lot new to the conversation by posting this.<span style="mso-spacerun: yes;"> </span>I’m mostly sharing it because the dish I came
up with was delicious and I want to make it again.<o:p></o:p></span></div>
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<span style="font-family: inherit;">My stew is different from many that I saw in one
way:<span style="mso-spacerun: yes;"> </span>Most of the stews I saw had a lot
of tomato.<span style="mso-spacerun: yes;"> </span>Mine does not.<span style="mso-spacerun: yes;"> </span>I have big cans of tomatoes that I could have
used, but I didn’t want a stew that felt like it was all about the
tomatoes.<span style="mso-spacerun: yes;"> </span>Canned tomatoes (especially
when packed in puree) can be very assertive.<span style="mso-spacerun: yes;">
</span>Sometimes I feel like recipes call for a whole can just because it was
convenient to use the whole can…not because the food needed it.<span style="mso-spacerun: yes;"> </span>For my stew I just wanted the tomato to be a
background flavor—something that served to thicken…and add a little
acidity.<span style="mso-spacerun: yes;"> </span>I routinely freeze canned
Italian plum tomatoes in quarter can/200 gram portions…just so I can use
exactly the amount I want (and no more). <span style="mso-spacerun: yes;"> </span>A cup of tomatoes added exactly the elements I
was looking for…without making me feel like I was eating a bowl of tomato sauce.<o:p></o:p></span></div>
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<span style="font-family: inherit; text-indent: 0in;">When I started making the stew I decided to roast the
sweet potatoes before adding them.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">This
ends up saving time (the sweet potatoes roast while you cook the onions), but
that’s not the reason I chose to do it that way.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Sweet potatoes have a tendency to fall apart
when cooked in liquid.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">The roasting
process seals the exterior (which helps them hold their shape). </span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">Because they are fully cooked they can be added
to the liquid right before serving (giving them no time to absorb liquid and
disintegrate in the simmering broth).</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">On
subsequent days, as I ate the leftovers, some of the sweet potatoes began to
fall apart…but for leftovers, this is not the end of the world.</span><span style="font-family: inherit; text-indent: 0in;"> </span><span style="font-family: inherit; text-indent: 0in;">And the stew still tastes delicious.</span></div>
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<span style="font-family: inherit;">I served the stew the first night with the
aforementioned flatbreads, a spoonful of thick yogurt and a favorite cinnamon-scented
couscous with golden raisins.<span style="mso-spacerun: yes;"> </span>It was
delicious.<span style="mso-spacerun: yes;"> </span>On subsequent days (when I
was eating it for lunch) I simply crumbled some salty Feta over the stew.<span style="mso-spacerun: yes;"> </span>This too was delicious.<span style="mso-spacerun: yes;"> </span>Since the weather is warming up…and my
storage pantry is dwindling…this stew might not appear on my table again for a
while.<span style="mso-spacerun: yes;"> </span>But I will be certain to put it
into regular rotation when the weather begins to cool off again in the fall. <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Moroccan Spiced Sweet Potato & Chickpea Stew<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1 t. paprika<o:p></o:p></span></div>
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<span style="font-family: inherit;">3/4 t. cumin<o:p></o:p></span></div>
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<span style="font-family: inherit;">3/4 t. coriander<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 t. ginger<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 t. turmeric <o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4 t. cinnamon<o:p></o:p></span></div>
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<span style="font-family: inherit;">Pinch cayenne (or more to taste)<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 lb. sweet potatoes, peeled, quartered lengthwise and
cut crosswise into generous 1/2-inch thick slices<o:p></o:p></span></div>
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<span style="font-family: inherit;">Olive oil<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 small onion (5 to 6 oz.), minced<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 fat cloves garlic, sliced<o:p></o:p></span></div>
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<span style="font-family: inherit;">A scant cup (1/4 of a can/200g.) canned Italian Plum
Tomatoes, crushed with your hands<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 c. chicken stock (or vegetable stock would be fine
too)<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 15.5-oz can chickpeas/garbanzo beans, drained and
rinsed<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 large bunch Swiss chard, stems removed, leaves cut
crosswise in rough 1-inch ribbons and rinsed in several changes of water<o:p></o:p></span></div>
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<span style="font-family: inherit;">Roughly chopped fresh Italian Parsley or Cilantro<o:p></o:p></span></div>
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<span style="font-family: inherit;">Thick yogurt, Labneh, or crumbled Feta<o:p></o:p></span></div>
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<span style="font-family: inherit;">Warm flatbreads (optional)<o:p></o:p></span></div>
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<span style="font-family: inherit;">Couscous (optional)<o:p></o:p></span></div>
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<span style="font-family: inherit;">Combine the spices in a small bowl and set aside.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Toss the sweet potatoes with just enough olive oil to
coat.<span style="mso-spacerun: yes;"> </span>Season the potatoes with salt and
pepper and a heaped teaspoon of the spice mixture and toss to coat.<span style="mso-spacerun: yes;"> </span>Spread the sweet potatoes on a rimmed baking
sheet and place in a 400<span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">°</span> oven.<span style="mso-spacerun: yes;"> </span>Roast the sweet potatoes,
turning them over with a pancake turner once about 2/3 way through the cooking,
until they are tender and golden—about 40 minutes.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Meanwhile, warm a tablespoon or so of olive oil in a
shallow, wide sauce pan set over moderate heat.<span style="mso-spacerun: yes;">
</span>Add the onions along with a pinch of salt and cook until tender and just
beginning to turn golden.<span style="mso-spacerun: yes;"> </span>Add the garlic
and cook a few minutes more.<span style="mso-spacerun: yes;"> </span>Add the
rest of the spice mixture and cook briefly (a minute or two) until fragrant and
toasted.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;">Add the tomatoes and simmer until thickened (about 5
minutes).<span style="mso-spacerun: yes;"> </span>Add the stock along with the chickpeas and bring to a
simmer.<span style="mso-spacerun: yes;"> </span>Add the chard and cook until
just tender.<span style="mso-spacerun: yes;"> </span>Taste and correct the
seasoning.<span style="mso-spacerun: yes;"> </span>Gently fold in the roasted
sweet potatoes and heat through.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: inherit;">Serve with a large spoonful of couscous and a dollop
of yogurt (or crumbled Feta).<span style="mso-spacerun: yes;"> </span>Scatter
the parsley over.<span style="mso-spacerun: yes;"> </span>Serve with warm
flatbreads on the side, if you like.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Serves 4 if serving couscous, 3 if not.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">Cinnamon-Scented Couscous with Golden Raisins<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">1 cup couscous<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 t. salt<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 T. butter<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/2 c. golden raisins<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 1/4 c. water<o:p></o:p></span></div>
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<span style="font-family: inherit;">1/4 t. cinnamon<o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="mso-spacerun: yes;"> </span>Place the
couscous in a bowl with the salt, butter and raisins.<span style="mso-spacerun: yes;"> </span>Bring the water to a boil and pour over the
couscous.<span style="mso-spacerun: yes;"> </span>Jiggle the bowl to make sure
the water has penetrated all the couscous.<span style="mso-spacerun: yes;">
</span>Cover tightly with plastic wrap and let stand for 10 minutes (or however
long the package says).<span style="mso-spacerun: yes;"> </span>Uncover, add the
cinnamon and fluff with a fork.<span style="mso-spacerun: yes;"> </span>Taste
and correct the seasoning.<span style="mso-spacerun: yes;"> </span>Serves 4.<o:p></o:p></span></div>
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<span style="font-family: inherit;">(Couscous adapted from <u><a href="https://www.amazon.com/One-Good-Dish-David-Tanis-ebook/dp/B00DWK541A/ref=sr_1_1?dchild=1&keywords=one+good+dish&qid=1587943578&sr=8-1" target="_blank">One Good Dish</a></u> by David Tanis)</span></div>
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<o:p><span style="font-family: inherit;"><a href="https://sites.google.com/site/acookingliferecipe/moroccan-spiced-sweet-potato-chickpea-stew?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable Version</a></span></o:p></div>
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<o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8D16F8uXBttqYwpXw2vzqGm8noqIlmbHrP585lqI2CcIgLnYuN15S9j9rPMRTZFIW0tlaz3U7KBy3znwuWkUzWd_w1M_DkegaV_0iEwFBKeFpbiwRIQfRjdq3OVq6t7wrWS5gSixNp0/s1600/20200421_120550+%25282%2529.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8D16F8uXBttqYwpXw2vzqGm8noqIlmbHrP585lqI2CcIgLnYuN15S9j9rPMRTZFIW0tlaz3U7KBy3znwuWkUzWd_w1M_DkegaV_0iEwFBKeFpbiwRIQfRjdq3OVq6t7wrWS5gSixNp0/s640/20200421_120550+%25282%2529.jpg" width="640" /></a></o:p></div>
<br />Paigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.com2