tag:blogger.com,1999:blog-59532633654843915422023-11-15T23:19:35.308-08:00What Am I Cooking?Simple thoughts for happy meal times.Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-5953263365484391542.post-84898800432793336352018-11-21T22:04:00.000-08:002018-11-21T22:17:13.096-08:00Tis the night before Thanksgiving and Make Ahead Gravy<div class="separator" style="clear: both; text-align: center;">
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I love, love, love the genius of make ahead gravy.<br />
Love it.<br />
I was raised watching my Grandma Edith, mid-western native and loving home cook, making Turkey gravy with pan drippings. I've done it myself of course, and learned the deglazing technique in school. The trouble is, gravy, the kind you want to enjoy, takes time.<br />
One day the lovely words: <a href="https://barefootcontessa.com/recipes/make-ahead-roast-turkey">Make Ahead Gravy (by Ina Garten</a>) came into my world. Eureka!<br />
It's a beautiful thing to saute a red onion in butter, add stock and a few other delicious ingredients, strain it, cool it and save it over night for the magic of simply deglazing the roasting pan and adding the liquid gold elixir to the base from the night before. Here's the best part, it happens quickly, deliciously and unlumpishly.<br />
And, you'll finish the gravy with ease and without concern of anything other than perfection.<br />
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Try it.<br />
Next year.<br />
<br />Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-65043043902831439332018-11-20T09:17:00.002-08:002018-11-21T21:22:04.778-08:00Thanksgiving, shall we? Cranberries, making ahead.I've certainly never tried to document the Thanksgiving recipes. They are varied and wild. But, as they say in places where things get done, "Why not?"<br />
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We're two days ahead and I've already made the glaced cranberries. They are delicious, not so saucy and pretty to boot. Simple. I forgot to mention simple. They are quite easy to make. Here's the recipe.<br />
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<b>Glaced Cranberries</b><br />
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Ingredients<br />
12 oz bag organic cranberries<br />
1 cup sugar<br />
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<b>Directions</b><br />
Set the oven to 300 degrees.<br />
Wash cranberries in a bowl of water or colander. Pick out damaged berries. Rinse in the same casserole dish you'll bake in. Drain but don't worry about draining well.<br />
Add the sugar and gently stir in, covering all berries.<br />
Place in the over for 1 hour.<br />
Don't open the oven. Don't stir.<br />
Remove and let cool.<br />
Refrigerate.<br />
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You'll see some sugar on the top and you can mix it into the berries carefully. It's not that they're so delicate, but in this cooking style, they have cranberry flavor <i>and</i> maintain their berry shape rather than settling into sauce.<br />
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They're particularly lovely on that turkey sandwich you'll be eating Friday.<br />
<br />Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-50547504728101904302018-11-19T09:48:00.001-08:002018-11-19T10:13:46.527-08:00Olive Oil Eggs<div class="separator" style="clear: both; text-align: center;">
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I'm in a delicious rut. Eggs.<br />
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I love them and they make their way into my breakfast shenanigans about four times a week. Sundays right now are for the <a href="http://whatamicooking.blogspot.com/2018/11/crustless-quiche-base-recipe.html">Crustless Quiche</a> challenge (between me and me).<br />
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But it's Monday. So, my Dear and I are enjoying Olive Oil eggs. Long ago and again a few months ago, I fell deeply, madly in love with <a href="https://shop.anticaoliveoil.com/products/tuscan-herb-extra-virgin-olive-oil">Tuscan Herb Blend Olive Oil</a>.<br />
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My friend Mary, owns Antica Olive Oil here in Southern California where I first tasted this magical oil. When my friend, (student and mom-of-two) CJ had a birthday, I gave her a bottle with an 18 Year Old Balsamic Vinegar. It's a simple recipe for salad and pasta. That was it by the way. Tuscan Herb Blend Olive Oil and 18 Year Old Balsamic Vinegar. Done. Easy.<br />
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And, while I <i>love</i> this oil on salad and as a finish for chicken, my favorite thing to do is warm it in a pan and let eggs slowly bathe their way to cooked. (Thomas Keller: slow and gentle) All they need is a bit of salt and pepper and they are a beautifully flavored feast.<br />
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The Antica Store <a href="https://shop.anticaoliveoil.com/">ships olive oil</a> if you don't find yourself in Southern California at the shop.<br />
I think you'll want the bigger bottle.<br />
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<br />Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-83341026621077685712018-11-19T08:59:00.000-08:002018-11-19T10:16:42.680-08:00Crustless Quiche - a base recipe<br class="Apple-interchange-newline" />
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Oh, I do love a well-prepared egg. I renewed my cooking vows by working through an online class with Thomas Keller who reminds us the egg deserves to be silken - cooked <i>gently and slowly</i>. The results? Lovely. Especially the creme brulee texture of quiche. In the last year, I've waltzed away from wheat (and maybe a few other grains) and so the no-crust version is a perfectly lovely choice for a weekly exploration. </div>
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I <i>really</i> love the Bon Appetit version of quiche - it makes our morning menu on Thanksgiving and Christmas. Recently I've been modifying a bit to make Sunday mornings a bit more tasty as we dash out to church. So, a great challenge might be to take the basic recipe and play with different ingredients. Last Sunday I used leeks and shrimp and a rich Coastal Cheddar, a bit of goat cheese and a few tomatoes and roasted red peppers. (This one was topped with parmesan shavings and set under a broiler for a few minutes.) The possibilities!<br />
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Caveats: except when I'm making the bacon version and <i>really</i> following the recipe, I don't bring the half-and-half to the low simmer and then wait an hour because - we've gotta go! I use olive oil or butter, not lard. And, we eat it 15 or 20 minutes later rather than two hours later. We may forgo <i>a bit</i> of the creamy texture, but this is still not the more cottage cheesy breakfast casserole we've all enjoyed.<br />
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So, here's the Bon Appetit recipe, which is a flawless guide. If you want the full recipe <a href="https://www.bonappetit.com/recipe/bas-best-quiche-lorraine">you'll find it here</a>. It's dreamy for sure.<br />
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Ingredients:<br />
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Filling and Assembly<br />
8 ounces thick-cut smoked bacon, cut into ½-inch pieces<br />
3 large shallots, thinly sliced<br />
3 tablespoons lard or unsalted butter<br />
2 sprigs thyme<br />
1 bay leaf<br />
3½ cups half-and-half<br />
8 large eggs, room temperature<br />
2 teaspoons kosher salt<br />
¼ teaspoon cayenne pepper<br />
Pinch of freshly ground nutmeg<br />
2 ounces Gruyère, finely grated<br />
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Cook bacon, shallots, lard, thyme, and bay leaf in a small saucepan over medium-high heat, stirring occasionally, until lard begins to bubble, about 5 minutes. Reduce heat to low (mixture should still slowly bubble) and cook, stirring occasionally, until bacon and shallots are very soft, about 20 minutes. Let cool 1 hour. Strain through a fine-mesh sieve; pluck out thyme and bay leaf. Transfer bacon and shallots to a medium bowl; set aside.<br />
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Meanwhile, heat half-and-half in a medium saucepan over medium-high until it begins to bubble. Immediately remove from heat. Let cool 1 hour.<br />
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Place rack in middle of oven; preheat to 325°. Purée eggs in a blender on medium-high speed until foamy, about 30 seconds. Add half-and-half, salt, cayenne, and nutmeg. Beat on medium-low until custard is smooth, about 15 seconds.<br />
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Place baking dish on a rimmed baking sheet. Sprinkle cheese evenly over bottom of the dish. Top with bacon mixture. Pour half of the custard into dish. Transfer quiche to oven, then carefully pour remaining custard into crust. Bake quiche until edges are set but center slightly wobbles, 55–75 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing.Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-14595520266837804562015-04-07T09:27:00.000-07:002015-04-07T10:06:44.863-07:00Breakfast Hash<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYX0zqoLVr0AwAOOa_hj1h96nqtrR3tSdKLhUsDLiIVCx31W0xilkWA3g8JtkL_7DWmvbFUMH-_EEJlWQ5rz9YyFyvWPftkxTeWEnL0SNqe_RD4Y0i0LCHPbMEXJzOGXc_HkBB90VI54/s1600/IMG_4138.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYX0zqoLVr0AwAOOa_hj1h96nqtrR3tSdKLhUsDLiIVCx31W0xilkWA3g8JtkL_7DWmvbFUMH-_EEJlWQ5rz9YyFyvWPftkxTeWEnL0SNqe_RD4Y0i0LCHPbMEXJzOGXc_HkBB90VI54/s1600/IMG_4138.JPG" height="320" width="240" /></a>Don't you love poached eggs and hash? The actual origin of doesn't matter a bit to me.* What matters is how inspired a good hash can be.<br />
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In my growing up years, my Grandma Edith made roast beef hash for dinner. She occasionally called it dry hash, which is a trend I never followed. It just sounds like you left it on the stove a trifle long and a bottle of ketchup will be required. It was tasty, not so dry, easy to make and a nice change of pace for dinner. My preference, though, is for Corned Beef Hash at breakfast. I'm sure this has everything to do with my dad and his love for breakfast out. What a treat it was. Dad and I would run an errand on a Saturday and end up at one or the other of his favorite coffee shops where the only real choices were a lovely cheddar omelet with tomato and rye toast or Corned Beef Hash with a poached egg.<br />
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I've made lots of different types of hash over the years -- Corned Beef, red flannel, roast beef, lamb -- all good. So when it's morning and I see a few left over roasted potatoes and some meat, I'm thinkin' hash.<br />
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Yesterday, following our wonderful Easter meal, there was the left over ham staring at me and a teen man doing the same thing. His morning words are predictable. Often I hear, "Hi<i> </i>Mama<i>.</i>" I almost <i>always</i> hear, "Food?" or the other version, "Food!" So there were were, me, the potatoes, ham, a bit of yellow bell pepper, cherry tomatoes, thyme, tarragon, salt and pepper and the hungry boy. A bit of heat and voila. No egg required.<br />
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<span style="font-size: x-small;">*(If you need to know, it came out of Britain during the war when rations were a necessity.)</span><br />
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Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-26550622614075955362015-03-17T11:05:00.001-07:002015-03-17T11:05:54.794-07:00Corned Beef & Cabbage<div class="separator" style="clear: both; text-align: center;">
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We had to go a little early with our St. Patrick's celebrating. So last night we left our roots behind and clung to that small strand of Irish blood as we enjoyed Corned Beef & Cabbage.</div>
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I keep it really simple.</div>
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The Corned Beef (from Trader Joe's) cooked all day on low in the slow cooker with a quartered onion, two carrots, three celery ribs and a big sprig of Thyme.</div>
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Later, I pulled the Corned Beef out for a bit and put the carrots and potatoes on the stove in liquid I transferred from the slow cooker. Cored cabbage went in, cut in 1/8th and finally we were ready for the big bowl: Corned Beef, potatoes, carrots and cabbage (with lots of butter) and a little side of bread.</div>
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It's not a lot of work and I often wonder why I only make it once a year. But here we are. </div>
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I hope you have fun in the kitchen today with or without the Irish focus! And, may the road rise up to meet you!</div>
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<br />Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-43660302060068093772013-10-08T06:12:00.000-07:002013-10-08T15:23:32.726-07:00485 Degree Roasted Chicken with Perfect Garlic Roasting Sauce<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/AVvXsEj68wDNdW-j4kYp26jvRDA8rEgL5p3TdK5PFv8L_Bs4Jzd2Ud9_KH0CwwHqXTTW2CRhu536SFyJXyLXoURHSQPUALW8YSs0p4cQ3WlxNpOyDIhBOXnAKMgayA7gPAOfJOq5jCMTOeLCc0Y/s1600/10040959356_9b5970d04e_c.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68wDNdW-j4kYp26jvRDA8rEgL5p3TdK5PFv8L_Bs4Jzd2Ud9_KH0CwwHqXTTW2CRhu536SFyJXyLXoURHSQPUALW8YSs0p4cQ3WlxNpOyDIhBOXnAKMgayA7gPAOfJOq5jCMTOeLCc0Y/s640/10040959356_9b5970d04e_c.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">from Food 52</td></tr>
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If fall brings the roasted chicken back to your weekly menu, you have to try <a href="http://food52.com/blog/8437-the-best-roast-chicken-with-herb-and-garlic-pan-sauce?utm_source=FOOD52+Subscribers+List&utm_campaign=3136f54155-Digest_10_06_201310_4_2013&utm_medium=email&utm_term=0_191568346e-3136f54155-18783941">this style</a>.<br />
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For me, the weekly roasting of the bird seems to be required. Typically, I fill the bird with lemon and a whole bud of garlic along with thyme. It's an Ina Garten recipe she calls perfect and I quite agree. After we dine on the freshly roasted meat, I have a couple of lunch options for the week. The bones become stock and, well, I feel saavy using every inch of the delightful gift and then some!<br />
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This week, Amanda and Merrill at <a href="http://food52.com/">Food 52</a> urged the use of this recipe. It's wonderful. The printed version is found <a href="http://food52.com/recipes/24217-the-best-roast-chicken-with-garlic-and-herb-pan-sauce">here</a>.<br />
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It's lovely to find a straightforward and simple roasting <i>and</i> deglazing recipe and this one is yummy. So, give it a try. We did just share that bowl of sauce. Fun!<br />
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One note: I used a brined chicken from Trader Joe's. I could have held back on salt. Especially in the sauce.<br />
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Bon Appetit!Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-80563960690440147112013-03-22T08:45:00.001-07:002013-03-22T08:45:46.206-07:00Dreaming aboutHome grown tomatoes. Four plants in. Now we wait. Salt at the ready. <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrQVNBp32lja_-4virhbbY-A8eYXDyG3GFiHMHsCz1lNGcf4gPIBGz1sMZYeSagalaJjR2_gdQrQoesSvXtplcZ6GN3qvIusi6KuaDs-oQWQroCnqXzc4GnKcxE1f7yP56evN9cQMqX0/s640/blogger-image--1814395968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrQVNBp32lja_-4virhbbY-A8eYXDyG3GFiHMHsCz1lNGcf4gPIBGz1sMZYeSagalaJjR2_gdQrQoesSvXtplcZ6GN3qvIusi6KuaDs-oQWQroCnqXzc4GnKcxE1f7yP56evN9cQMqX0/s640/blogger-image--1814395968.jpg" /></a></div>Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-19952930016407120922012-11-28T06:21:00.002-08:002012-11-28T06:39:41.219-08:00Marinated Radicchio and Orange Salad - Bon Appetit<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRJNsmQ7IQT6twgKvbwS-9JsgmFO5Nqt0keOpFDzGf63LW2T7gweOGptsQzCw-H_hVmEHoUc-OjIGc_iQ2uIvfoatmkmhdSOyQko1jbTRpel_upuophoTb_8MLiuBvlOQbmxdleeMcuc/s1600/marinated_radicchio_salad-646.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaRJNsmQ7IQT6twgKvbwS-9JsgmFO5Nqt0keOpFDzGf63LW2T7gweOGptsQzCw-H_hVmEHoUc-OjIGc_iQ2uIvfoatmkmhdSOyQko1jbTRpel_upuophoTb_8MLiuBvlOQbmxdleeMcuc/s640/marinated_radicchio_salad-646.jpeg" width="640" /></a></div>
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With all this roasting poultry the fall and winter brings, I find myself with a taste for salad to bring tart balance to the plate.<br />
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Last night we enjoyed this delicious<span style="font-family: Georgia, Times New Roman, serif;"> <a href="http://www.bonappetit.com/recipes/2012/10/marinated-radicchio-salad-with-orange-and-walnuts">Marinated Radicchio Salad with Orange and Walnuts</a></span><br />
found in Bon Appetit. (Yes, this is their picture, by the way.) I made the salad with shredded apple and tangerines when the orange I'd saved for the meal mysteriously disappeared. It was perfect. Toasted walnuts and the slight bitter bite of the radicchio sitting in the tangerine vinaigrette. Scrumptious even.<br />
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How about you? What's happening with salads in this lovely cold season?Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-32278877351355754162012-10-25T05:59:00.000-07:002012-10-25T11:05:09.960-07:00But first, cuteness.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp50Nkyni7mk8_rQPisRjpsRCOjeOk8NZmyanb7HU7nBviwkMyQgAgY6nOn3qmWObOfOx5aftkRdjN_gpiIBN574yWWfxJOwTdy-Pb7O1JBd4OxGGbJV1fd4-rLbpUDrtKveClW56n83Q/s1600/Cutecumbers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp50Nkyni7mk8_rQPisRjpsRCOjeOk8NZmyanb7HU7nBviwkMyQgAgY6nOn3qmWObOfOx5aftkRdjN_gpiIBN574yWWfxJOwTdy-Pb7O1JBd4OxGGbJV1fd4-rLbpUDrtKveClW56n83Q/s320/Cutecumbers.jpg" width="320" /></a></div>
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You might think they're watermelons.<br />
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Baby watermelons?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUqVe7b4QsFnYD_B558u0x77Z0PgJizXg0XpwB9xlBQPlMDnwjgojhhgEc25RgeIyaxg_yjza7jMutOKImS3UoGRaZsrpl23bQIbwhd9_dHc0c4pMsX1uDbFInBg2-dhTl3v6OCV8r7M/s1600/Cutecumbers+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbUqVe7b4QsFnYD_B558u0x77Z0PgJizXg0XpwB9xlBQPlMDnwjgojhhgEc25RgeIyaxg_yjza7jMutOKImS3UoGRaZsrpl23bQIbwhd9_dHc0c4pMsX1uDbFInBg2-dhTl3v6OCV8r7M/s320/Cutecumbers+copy.jpg" width="320" /></a></div>
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But, in fact, they're Cutecumbers. </div>
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Little, crisp, slightly lemony cukes. If they had them at the grocery store or the Farmer's Market, I'd put them just like this in my salads, or dip them in a nice tangy dip. I might even make a tomato/Cutecumber salad using mini Roma tomatoes. </div>
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My beautiful neighbor & friend is a produce Forager. She finds the best and most interesting things growers are growing. And then she'll call me and say, "Come see what I've got!" </div>
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These made my heart skip a little beat. </div>
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When we can buy them, we'll have fun, don'tcha think?</div>
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<br />Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-27681164648908162852012-10-23T12:31:00.001-07:002012-10-23T12:36:10.757-07:00Let's talk about Apples: Pink Pearl<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsK8ykZDx18iVOEqr1du5JVyt_T1u_rDMEjTjXjkFS_UNYBm9Q50YwApn98FBaKV2DB_cS0fFAw0m1Ym58KE-Vmi2i0QG8RcKLdH0M7EIcg7Bk8FO8HO_FQzUf5KqjpeJVE4HirWSs06g/s1600/pinkpearl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsK8ykZDx18iVOEqr1du5JVyt_T1u_rDMEjTjXjkFS_UNYBm9Q50YwApn98FBaKV2DB_cS0fFAw0m1Ym58KE-Vmi2i0QG8RcKLdH0M7EIcg7Bk8FO8HO_FQzUf5KqjpeJVE4HirWSs06g/s400/pinkpearl.jpg" width="400" /></a></div>
Look at this beauty.<br />
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<a href="http://www.heirloomorchards.com/product%20pages/pink_pearl.html">The Pink Pearl</a> is a wonderful, wonderful heirloom apple with a pretty pearly exterior and look, a pink, stripy interior with a tart, crisp bite.<br />
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The apple is said to make a pink applesauce. And I can see why. But, I only have two, and when I cut into the first one, it was gone in a flash!<br />
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What's not to love? Flavor, texture and the really, the perfect introduction to apple season.<br />
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A group of friends and I head up to <a href="http://www.rileysfarm.com/">Riley's Farm</a> in the southern California apple country in Oak Glen this time each year. I don't get to go so, I'm all the more grateful for these babies.<br />
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The lovely people at <a href="http://www.friedas.com/">Frieda's</a> tell me that our local <a href="http://www.sprouts.com/">Sprouts Market</a> will have lots of heirloom apples coming our way. I have two favorites. The amazing Arkansas Black apple and the Mutzu. So I'm ready to expand my repertoire and see what flavors and textures are coming my way.<br />
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Tomorrow or so? <a href="http://www.orangepippin.com/apples/king-david">King David</a>.<br />
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What's your favorite apple?<br />
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<br />Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com1tag:blogger.com,1999:blog-5953263365484391542.post-22353680236955081232012-08-16T07:20:00.002-07:002012-08-16T08:52:41.151-07:00Happy Birthday Julia!I have two grandmothers to thank for my love of the kitchen. Julia just made all of it more interesting. More practiced. And more fun.<br />
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Here's how she was remembered on what would have been her 100th birthday.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/80ZrUI7RNfI?feature=player_embedded' frameborder='0'></iframe></div>
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You <i>have</i> to start with Julia herself and the chicken sisters:<br />
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Then there's also the <a href="http://americanhistory.si.edu/juliachild/flash_home.asp">Natural History Museum</a> exhibit.<br />
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Or the <a href="http://www.huffingtonpost.com/dave-astor/food-for-literary-thought_b_1778601.html">Huffington Post</a> with thoughts on food in writing. (I don't agree so much with David Astor. I love many of her recipes. And...you can modify a touch here and there for heaven's sake.)<br />
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The <a href="http://www.latimes.com/news/nation/nationnow/la-na-nn-julia-child-20120815,0,5191213.story">LA Times</a> remembrance.<br />
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An <a href="http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2012/0815/Two-birthday-cakes-for-Julia-Child">embedded quiz</a> at the Monitor.<br />
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And <a href="http://www.biography.com/people/julia-child-9246767">her bio</a> at Bio.<br />
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Happy Birthday Julia. And thank you for being the fearless pioneer you were.<br />
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Bon Appetit.<br />
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<br />Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-58223595631571352842012-07-21T11:46:00.001-07:002012-07-21T11:51:51.266-07:00A Revisit to Julia's French Omelette<div class="separator" style="clear: both; text-align: center;">
<object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://2.gvt0.com/vi/8jTL5W73k_o/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/8jTL5W73k_o&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/8jTL5W73k_o&fs=1&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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This morning my just-about-16-year-old boy was, as always, honnngry. This is like "hungry" but with emphasis on starvation. He was about to head out the door with my Dear, so, Mrs. Child's omelette was the only choice.<br />
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This time I had a few pieces of an Asian Flank Steak to toss in with a 1/2 teaspoon of <a href="http://birdsandseashells.blogspot.com/2010/07/well-beaten-path.html">Philippe </a>(Home of the French Dip Sandwich) <a href="http://www.philippes.com/food.html">hot mustard</a>.<br />
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His only words, "Thanks. The eggs were perfect. Neither over nor under cooked."<br />
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I've trained a culinary critic I fear.<br />
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But thanks Julia!<br />
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Her birthday is coming August 15. She'd have been 100 years old. I suspect there will be plenty of celebrating. We'll keep you informed.Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-3819942835807178302012-07-20T07:52:00.002-07:002012-07-20T10:02:36.968-07:00A Hello Kitty Cake<div class="separator" style="clear: both; text-align: center;">
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Hello Kitty!</div>
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Well I have to start with this: My going-into-8th-grader decided she (who loves math) wasn't going to spend a whole year in pre-Algebra when she gets it. So she plopped a stack of papers down for me to enroll her in a four week concentrated pre-Algebra course at the nearby all girl <span style="background-color: white;">Catholic </span><span style="background-color: white;">high school. Where they were uniforms every day in summer. With saddle shoes. </span></div>
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Really?</div>
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Well, it went <i>very</i> well. She loves her very fun, young teacher so much she wanted to make her a Hello Kitty Birthday Cake for the party today. As they review yesterday's final. </div>
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Really?</div>
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It's all quite good and wonderful and don't you think cake is a great way to finish summer school?</div>
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We made this easy by downloading a picture of darling Hello Kitty, making a white on white cake (teacher's favorite) and decorating with rolled fondant. Fondant can be difficult. We had a few challenges, but all in all, my girl stepped in rather fearlessly to decorate and I'm quite thrilled with her outcome.</div>
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Care for a bite?</div>Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-3112996314416306572012-03-04T08:21:00.003-08:002012-03-04T08:22:27.164-08:00Coming soon: talking coffee<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQ4dLEXit13KaSkW15DtHi0YomOzWDQtLmQTiKreLXn7myqCWoHRvFcznbOssgPG4AT4ceUGF1EkmPI5k0HGB9WT_9o29ScCc4olhxOSd7lNCgOYTG6fiCGMXhxvkNdQOQABVvMS3U_A/s1600/IMG_5566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQ4dLEXit13KaSkW15DtHi0YomOzWDQtLmQTiKreLXn7myqCWoHRvFcznbOssgPG4AT4ceUGF1EkmPI5k0HGB9WT_9o29ScCc4olhxOSd7lNCgOYTG6fiCGMXhxvkNdQOQABVvMS3U_A/s400/IMG_5566.JPG" width="400" /></a></div>
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We start our day with a cup of the bean so, tell us: what do you think about it? </div>
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Do you drink coffee everyday? Before breakfast? With? How do you prepare it? I have a friend with a Bunn, he swears by it. Me? I'm looking into a MoccaMaster. And Jemma wouldn't part with her French Press, (but she drinks my coffee from the Cuisinart Thermal Carafe).</div>
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We seem to love it. It's a tradition, a ritual. </div>
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We'll be celebrating a couple of weeks on the perfect cup coming up quite soon and we'd love to hear from you. Guest bloggers from Paris to the Pacific shore have lots for us to talk about.</div>
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Enjoy your morning cup and let us know -- how do you enjoy a cup?</div>
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<br />Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-27870585598599685752012-03-03T09:49:00.002-08:002012-03-04T20:41:38.107-08:00Chicken Broth Success<div class="separator" style="clear: both; text-align: center;">
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I am so happy with the success of the <a href="http://foodwishes.blogspot.com/2012/02/roasted-chicken-broth-part-1-of.html">Chef John's Roasted Chicken Broth</a>. Easy. Though, with my three days on the task you might not know it. But, believe me, that's just life with a high school schedule.</div>
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It is so very delicious. Rich, full of body and ready for carrots and onions, celery and the chicken breast remaining. <a href="http://foodwishes.blogspot.com/2012/02/classic-chicken-noodle-soup-thank.html">Here's his recipe</a>. We're having soup for lunch and saving the rest for later (in the freezer, of course).<br />
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When you make it (and you should), just give yourself the space on a Saturday. The flavor is much different than a standard homemade stock, which I love, but the richness and depth of flavor makes it just perfect as a simple soup base. And, it's not labor intensive, it just needs the stretch of 3 hours to cook.<br />
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I'm planning to add red pepper, tomato and sausage soup to one of these, too.<br />
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Beautiful. Just beautiful.Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com1tag:blogger.com,1999:blog-5953263365484391542.post-73405117755266392522012-03-02T11:36:00.002-08:002012-03-03T05:39:35.298-08:00Quick Apple Dumplings<div class="separator" style="clear: both; text-align: center;">
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Well, there's your picture. It happened before I got back to the kitchen this morning. 8 dumplings. 2 kiddos. 1 Dear Husband.<br />
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Ta da.<br />
Poof.<br />
Gone.<br />
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Here's the recipe and I believe you'll love it!<br />
Set the oven at 350.<br />
<br />
You'll need:<br />
2 apples - Granny Smith are fine, I like Jazz<br />
1/2 stick butter<br />
2 Tablespoons sugar<br />
1 container refrigerated crescent rolls<br />
<br />
Cut the apples in quarters, skin on and core them.<br />
Wrap the apples in the crescent roll strips and place them in a greased 8x8 baking pan.<br />
Melt butter and sugar and whisk together lightly.<br />
Pour over the wrapped apples and bake for 35 minutes at 350 degrees.<br />
<br />
Breakfast? Dessert? Kiddo's snack? Just enjoy.Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com1tag:blogger.com,1999:blog-5953263365484391542.post-5218365876386246052012-03-01T22:23:00.001-08:002012-03-01T22:23:55.446-08:00Chicken Broth, continuedWe had a bit too much on our plate tonight, but the chicken broth finished it's simmering. This will be a staple for a Saturday from now on. My Dear grabbed a piece of the cold chicken breast and loved it. I had a tiny bowl of the broth for taste and can't wait to compile the soup.<br />
That's coming up, but the worthy work is through and it really was no work at all.<br />
Ahh. Chicken broth. In Ball Jars. Ready for soup.<br />
So, on then to soup.<br />
Tomorrow or so.<br />
<br />
Do you have a favorite?Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-3104268773369168062012-03-01T05:25:00.003-08:002012-03-02T11:37:55.063-08:00Chicken Broth updateOk, I went and got the chicken.<br />
But I went to Whole Foods (but not this one in Austin, Texas).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYqSKzY8Hc212or1AnRrmbXL1wACdbBDmUB3yYqai-8wPi25sNX9k1NoF9RL_qGFllnKjp9sADwXChP3BxFsJMfmLxE6YYsXvj54CMKAB6-9NBwpB45RxFFLj3nKUPW2fA145oWW9I9g/s1600/company-about.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYqSKzY8Hc212or1AnRrmbXL1wACdbBDmUB3yYqai-8wPi25sNX9k1NoF9RL_qGFllnKjp9sADwXChP3BxFsJMfmLxE6YYsXvj54CMKAB6-9NBwpB45RxFFLj3nKUPW2fA145oWW9I9g/s400/company-about.jpeg" width="400" /></a></div>
<br />
I became distracted by beautiful kales<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAOfQMevXLJIv3LbF6rXAABc4p-0S5RF0ioCMTju8iMOci103c8EsGvXdtbekxrg2SAQvEHei9dqJP9hZWcxHyU8oNRZdh3uCj_tw_cgsI4W0qw3Ve3-XDJUQRw7Ll2glg_aa2UDVsiE/s1600/kale.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAOfQMevXLJIv3LbF6rXAABc4p-0S5RF0ioCMTju8iMOci103c8EsGvXdtbekxrg2SAQvEHei9dqJP9hZWcxHyU8oNRZdh3uCj_tw_cgsI4W0qw3Ve3-XDJUQRw7Ll2glg_aa2UDVsiE/s400/kale.jpeg" width="400" /></a></div>
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Purple cauliflower</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4tIqi-VEZhFl6IOBX1g8u5GM4hkK1WXvbPbL3xp3SoVQ8kyjsyfOD8Bg2YhHkCRPoOx0I2niq1XvCt4xCkh1bRrvK9BRPKyELoYLWtdZQsBG7wrGrnDpamvWU1qKM6k0eaCDn025qY8/s1600/imgres-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4tIqi-VEZhFl6IOBX1g8u5GM4hkK1WXvbPbL3xp3SoVQ8kyjsyfOD8Bg2YhHkCRPoOx0I2niq1XvCt4xCkh1bRrvK9BRPKyELoYLWtdZQsBG7wrGrnDpamvWU1qKM6k0eaCDn025qY8/s400/imgres-1.jpeg" width="400" /></a></div>
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Sumo Mandarins</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBIDrhhqysZuerlLaj9XQQAGFguTSxUp9_VdSbZ4gwnuY_qgRCFcu5X_JxH3w3_bvbVr-CZL3bbChVMX3cF43SxQn4tPToZUrLOrHxLqbNISDM73INeY2uXbQxO6slFjcXZeMC0dfWPA/s1600/6a00d8341c4ec753ef0147e392c559970b-800wi.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBIDrhhqysZuerlLaj9XQQAGFguTSxUp9_VdSbZ4gwnuY_qgRCFcu5X_JxH3w3_bvbVr-CZL3bbChVMX3cF43SxQn4tPToZUrLOrHxLqbNISDM73INeY2uXbQxO6slFjcXZeMC0dfWPA/s400/6a00d8341c4ec753ef0147e392c559970b-800wi.jpeg" width="400" /></a></div>
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And the salad bar. </div>
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Ai, ai, ai! My daughter and I spent over an hour <a href="http://blog.wholefoodsmarket.com/2012/02/value-shopping-cooking-kids/">looking and touching and dreaming</a>. I grabbed some whey protein for morning smoothies and shocked my girl when I showed her the spinach I'd be adding. She's still recovering.</div>
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So, yes, we bought the chicken. But with the salad bar, right near the cold case where I picked up some cold roasted brussels sprouts (I promise, both my grandmothers are rolling over in their graves.) I acquiesced <i>immediately</i> to my girlie's request for their rotisserie chicken. Dinner? Done!</div>
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Last night I finally got to the Chicken Broth and I'll say this. It is <i>worthy</i> of some time. I roasted the chicken in the dutch oven as Chef John suggested, but I'm finicky about the breast meat coming up to 160 degrees. It took a bit longer than 45 minutes. Do temperature test the chicken when you try this. </div>
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Then, after the stove top caramelizing and about one hour of simmering, I gave up for the night and put it in the refrigerator to wait. (I did cool it first.) So more on that later. The fragrance is superb and I can't wait to finish it tonight for chicken soup. </div>
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I promise, we'll report on it when it's finally complete. <a href="http://foodwishes.blogspot.com/2012/02/roasted-chicken-broth-part-1-of.html">Chef John's recipe</a> is a keeper, or at least seems so for now. What I love over and over about his point of view is this, more of the chicken, less of the extras. This recipe doesn't want you to add anything to the broth as you go but one celery stalk, one onion and three little bruised garlic cloves.</div>
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It took a lot not to let my Dear have a spoonful. Mais non! It is not ready for tasting.</div>
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<i>To be continued.</i></div>
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<i>Til then, </i></div>
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<i>Vicki</i></div>
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<br />Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com2tag:blogger.com,1999:blog-5953263365484391542.post-12899929559197979422012-02-25T05:47:00.001-08:002012-02-25T05:48:12.750-08:00Chicken BrothI just love what Chef John from Food Wishes did with Chicken Broth. And, with our impending cold snap in mind, its time to make some broth. (The 5 Day Forecast has us between 57 & 67 degrees.)<br />
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<br /></div>
<div>
So I'm off to the market to buy a 3 1/2 pound chicken while you watch <a href="http://foodwishes.blogspot.com/2012/02/roasted-chicken-broth-part-1-of.html">this</a>.<br />
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<div>
There's a secret ingredient in his video, so I'm trying it now!</div>
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<div>
Enjoy.</div>
</div>Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-81844658588945241392012-02-23T12:30:00.000-08:002012-02-27T07:35:21.228-08:00Another version of the Kale Salad<br />
<div style="background-color: white; color: #333333; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px; text-align: left;">
I do hope my lovely friend Lori will be a guest blogger with her fabulous Kale Salad with feta and rice wine vinegar. Until then, here's a new version I'll be trying this week. Found <a href="http://cesarstradgard.blogspot.com/2012/01/gronkalssallad-godaste-vitaminkicken.html">here</a> at Cesars Tradgaard. You'll have to translate.<br />
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<img border="0" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0PQ384lEZFE8wB9qY9vKNJCH28e6nmLoPJTV0M7_GtUw5FNTfmKqxFY1iUBn1P5D4ZV4oFt1aC2R8IJ4Z67sB-DV-ImlJ-SyfU5hScCs48Z8QuV2cAsJPYfWE40SB0nddxuyCWerETk/s640/IMG_2584.jpeg" width="640" /></div>
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Kale</div>
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<div style="background-color: white; color: #333333; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px; text-align: center;">
3-4 tbsp lemon oil</div>
<div style="background-color: white; color: #333333; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 15px; line-height: 20px; text-align: center;">
1/2-1 red onion</div>
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2 apples</div>
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<span class="">a handful of walnuts</span><br />
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<div style="text-align: left;">
<span class=""><span class="" style="text-align: center;"><i>Translated</i>: Add chopped kale in a blender, in batches, so that it becomes very finely chopped. </span><span style="text-align: center;">Finely chop the onion and apple and mix with green cabbage (kale). </span><span style="text-align: center;">Stir in lemon olive oil and mix well. </span><span style="text-align: center;">Sprinkle with walnuts. </span><span class="" style="text-align: center;">If you leave to stand for an hour so the flavors can come together really well!</span></span></div>
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<span class=""><span class="" style="text-align: center;">I haven't used a blender or food processor with kale. I may try it, or I may just chop, chop, chop. Can't wait for this mix of flavors.</span></span></div>
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Has Kale made it to your plate?<br />
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</div>Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com0tag:blogger.com,1999:blog-5953263365484391542.post-51288242291217607862012-02-21T07:07:00.000-08:002012-02-27T07:39:37.789-08:00Weekending: Easy Lemon Scones<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="http://theyellowdoorpaperie.zenfolio.com/img/s3/v44/p107185839-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://theyellowdoorpaperie.zenfolio.com/img/s3/v44/p107185839-4.jpg" width="500" /></a></td></tr>
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This Sunday morning we decided to have "home church" as Truman calls it. I made scones and the kids set the table. Eric read us a devotion and we sang our prayers. It was actually quite lovely. We ended our home church with playdoh and<a href="http://theyellowdoorpaperie.blogspot.com/2012/02/sketchbook-sessions.html" target="_blank"> sketchbooks.</a> Which sometimes feels more church-like to me.<br />
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I found <a href="http://www.epicurious.com/recipes/food/views/Meyer-Lemon-and-Dried-Blueberry-Scones-236780#ixzz1n1nlY3iO" target="_blank">this</a> recipe on epicurious, but I adapted it for what I had in the fridge, and what we had in the pantry. I cut down the lemon in the recipe to just a hint so I could mix in chocolate chips. Isabel, my daughter does not really enjoy scones, but she does enjoy them with chocolate. Personally, I enjoy my scones with a big dose of coffee. Don't you?<br />
<blockquote class="tr_bq">
<b>Easy Lemon Scones</b></blockquote>
<blockquote>
<ul class="ingredientsList">
<li class="ingredient">3 cups all purpose flour</li>
<li class="ingredient">2 1/2 tsp. baking powder </li>
<li class="ingredient">1/2 cup sugar</li>
<li class="ingredient">1 1/2 sticks chilled unsalted butter, cubed</li>
<li class="ingredient">1/2 cup mini chocolate chips</li>
<li class="ingredient">1 cup milk</li>
<li class="ingredient">1 tablespoon fresh lemon juice</li>
<li class="ingredient">1 teaspoon of lemon zest</li>
</ul>
For top of scones:<br />
<ul>
<li>1 tsp melted butter</li>
<li>1 enough sugar to lightly dust each scone</li>
</ul>
</blockquote>
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<div class="instruction">
Position rack in top third of oven and preheat to 425°F.
Line large baking sheet with parchment paper or a <a href="http://www.amazon.com/gp/product/B00032S0HK/ref=as_li_ss_tl?ie=UTF8&tag=maryarte-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00032S0HK">silpat</a>. Whisk flour, baking powder
and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter
until pieces are size of small peas.<a href="http://thebiscottiqueen.files.wordpress.com/2011/05/dsc_1966.jpg?w=614&h=408" target="_blank"> Form a well</a> into the dry ingredients. </div>
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<br />
Mix 1 cup milk, lemon juice and zested lemon peel in glass
measuring cup. Pour buttermilk mixture into the well you created dry ingredients and stir
until dough begins to form (some of flour will not be incorporated).
Transfer dough to lightly floured work surface and gather together.
Knead dough briefly, about 5 turns. Divide dough in half. Incorporate the mini chocolate chips into one half of the dough, do not need just incorporate. Form each
dough half into ball and flatten into 1-inch-thick disk. Cut each disk
into 6 wedges. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
Transfer scones to prepared baking sheet, spacing 1 inch
apart.* Brush tops with 1 tablespoon butter and dust with sugar. Bake until scones are golden
brown on top and toothpick inserted into center comes out clean, about
25 minutes.
</div>
<br />
*Note: I did not space mine apart enough and they all baked together. So if you want these to LOOK like scones, you probably should not be in a hurry and do that (:<br />
<span style="font-size: x-small;"><br /></span><br />
<a href="http://theyellowdoorpaperie.blogspot.com/">--Mary </a><br />
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<span style="font-size: x-small;">This week we're joining <a href="http://www.thehabitofbeing.com/journal/?p=4393" target="_blank">Amanda for Weekending, </a>and <a href="http://33shadesofgreen.blogspot.com/2012/02/tasty-tuesdays-spaghetti-with.html" target="_blank">Tasty Tuesday with 33 Shades of Green. </a> </span><br />
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</ul>Anonymoushttp://www.blogger.com/profile/04160155249561444831noreply@blogger.com1tag:blogger.com,1999:blog-5953263365484391542.post-58346145801486253132012-02-19T08:21:00.000-08:002012-02-27T12:56:35.640-08:00A great cup of the bean.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7X-37AUtBTNNmIn8NNClq2fb3u5aHpjBs6VQJRdqPE6Ck6hPJO-PPw7bBJ82FXQK75ClBuThPshh1Lobji7m232hWr-w6wZXpPfZpJ_B0noG__byjuseFxKvd-uWiN1foFLdhZOXzT6c/s1600/morning-coffee-with-martha-stewart.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7X-37AUtBTNNmIn8NNClq2fb3u5aHpjBs6VQJRdqPE6Ck6hPJO-PPw7bBJ82FXQK75ClBuThPshh1Lobji7m232hWr-w6wZXpPfZpJ_B0noG__byjuseFxKvd-uWiN1foFLdhZOXzT6c/s400/morning-coffee-with-martha-stewart.jpeg" width="400" /></a></div>
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<script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript">
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I have a penchant for good cup of coffee. My friends know this and my husband, really knows it.<br />
<br />
Years ago (decades, even) I was on a work trip talking with coffee lovers about this whole bean craze in the Pacific NorthWest when my client took me to this little shop in Pike's Market, Seattle. I had a short cup of espresso and bought a pound of ground beans and really enjoyed it. It got to be a big company. Good coffee, you've been there.<br />
<br />
But the real discovery was on a vacation in Hawaii. My Dear and I were staying at the <a href="http://www.travaasa.com/hana#/hana-accommodations-garden-view-suites">Hana Ranch Hotel</a> and found a beautiful wicker coffee tray in our room. It housed two fair sized cups, a grinder and a jar of coffee beans. I was game. This was new and my tradition of a cup (or so) of freshly ground coffee was born. Every morning the cutting whir of beans grinding to that coarse, fragrant powder promises a cup that makes me breathe deeply and settle in for a moment.<br />
<br />
From there, the search for the perfect cup began. For years I've bounced between some bean I'm trying and <a href="http://www.deandeluca.com/coffee-tea-cocoa/coffee-by-type/blends/dean-and-deluca-mocha-and-java-blend-coffee.aspx">Dean & DeLuca's Mocha and Java blend</a>.<br />
<br />
<b>Then I discovered the <a href="http://www.kobricks.com/">Kobrick Coffee Co</a>. </b><br />
<br />
All I can say is this: Go. Shop. Buy. Drink. I started with <a href="https://opensky.com/marthastewart/product/marthas-blend-by-korbicks-coffee-2-pack---whole-bean">Martha's Blend</a> through a sale at OpenSky. It's delicious. Couldn't be happier. Or could I? I'll only find out if I try a few more varieties, blends and roasts.<br />
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So how about you? What's your favorite cup of coffee? Really, I just might need to taste it.<br />
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<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwhatamicooking.blogspot.com%2F2012%2F02%2Fgreat-cup-of-bean.html&media=http%3A%2F%2Fwhatamicooking.blogspot.com%2F" class="pin-it-button" count-layout="horizontal">Pin It</a>
<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Vickihttp://www.blogger.com/profile/01737617930785753930noreply@blogger.com2tag:blogger.com,1999:blog-5953263365484391542.post-91709036849135975322012-02-08T06:51:00.000-08:002012-02-08T06:51:28.254-08:00Lunch for Two<div class="separator" style="clear: both; text-align: center;">
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My husband and I work at the same place and so we get to <a href="http://theyellowdoorpaperie.blogspot.com/2010/08/august-break-eating-local.html">take lunch together</a>. And what do I love most about our lunches together? Making eggs.<br />
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We use whatever we have in the fridge but it mostly consists of a base of eggs with runny yolks, spinach and garlic. The rest is all up for interpretation. This particular lunch we added ham, cherry tomatoes and a bit of stone ground mustard.<br />
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Yum, yum?<br />
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Do you ever do breakfast for lunch?<br />
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<a href="http://theyellowdoorpaperie.blogspot.com/">--Mary </a><br />
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<br />Anonymoushttp://www.blogger.com/profile/04160155249561444831noreply@blogger.com1tag:blogger.com,1999:blog-5953263365484391542.post-26288210282495426152012-02-07T07:25:00.000-08:002012-02-07T07:28:12.197-08:00Making Almond Milk<div class="separator" style="clear: both; text-align: center;">
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Last weekend, <a href="http://theyellowdoorpaperie.blogspot.com/2012/01/love-is-like-avocados.html">my husband was away on a business trip</a> and my kids were both occupied: little man was washing all of his micro machines in warm water at the kitchen table. And little lady was drawing kitties and cutting them out of cardboard.<br />
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I could have cleaned or folded something, but instead. I decided to make almond milk. The night before I had left the slivered almonds in a dish of water to soak. And now, the easy part of blending and straining.<br />
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This was so easy. Though I'm sure a vita-mix and cheese cloth would have done better than my regular blender and fine mesh sieve.<br />
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I felt so self sufficent making my own. Though... in honesty, I do like the store bought kind better!<br />
<blockquote class="tr_bq">
<b>Almond Milk</b><br />
1/2 cup almonds soaked in water over night<br />
2 cups cold water<br />
2 dates chopped<br />
1 tsp honey (or more if you like sweeter)<br />
1/2 tsp vanilla extract (real not imitation)<br />
pinch of kosher salt<br />
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Strain the almonds from the soaking liquid and discard liquid. In a blender place the almonds, water, chopped dates, honey, vanilla and salt. Blend about 2 minutes on high speed. Strain through fine mesh sieve or 3-5 sheets of cheese cloth. Save the almond meal for <a href="http://www.designsponge.com/2009/06/in-the-kitchen-with-sabra-krock-2.html">another recipe</a>. Shake well before serving. Keep refrigerated for 3-4 days. </blockquote>
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I really like this almond milk in coffee (but leave the last sip of it or you'll get a mouth full of tiny almond pieces). It's also delicious on granola or in oatmeal. I don't like to drink any form of Almond milk straight up.<br />
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Enjoy this simple recipe. I hope you have fun making it!<br />
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<a href="http://theyellowdoorpaperie.blogspot.com/">--Mary</a>Anonymoushttp://www.blogger.com/profile/04160155249561444831noreply@blogger.com0