tag:blogger.com,1999:blog-49251428283077423162024-02-19T09:01:03.183-06:00HotMessGarlicPressMaireadhttp://www.blogger.com/profile/17275166855392997819noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-4925142828307742316.post-32762523059418689612010-12-15T20:40:00.010-06:002010-12-17T18:57:07.946-06:00Apple crisped<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5002/5251980227_c6ae7ba1d9_m.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 180px; height: 240px;" src="http://farm6.static.flickr.com/5002/5251980227_c6ae7ba1d9_m.jpg" alt="" border="0" /></a><div style="text-align: left;"><span class="Apple-style-span" style=";font-family:'trebuchet ms';font-size:small;" >Sometimes you have a g</span><span class="Apple-style-span" style=";font-family:'trebuchet ms';font-size:small;" >ood idea. Sometimes that idea is somebody else's and they tell it to you, but you can't stop thinking about what a good idea it is until it is so familiar in your head that it becomes your id</span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">ea. And then you are making apple crisp and topping it with vanilla yogurt, even though you don’t like vanilla yogurt. </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I’ve tried to get into yogurt before – who hasn’t tried switching to plain Greek for ten o’clock snack once or twice? I just couldn’t stick with it.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">But after making this apple crisp, I am back on the yogurt wagon.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">It’s a gateway drug. Next come the Tupperware, walnuts, and honey.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Ship me to Russia.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">First, let’s talk about apple crisp.</span></span></div><p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Over at </span></span><a href="http://smittenkitchen.com/2009/10/breakfast-apple-granola-crisp/"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">smittenkitchen</span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> it has been proclaimed that the crisp is not just for dessert.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">If this is revolution, I am Heath Ledger in the Patriot. </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Fruit and granola? Of course this is breakfast food!</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">The apples go juicy and soft, like apple pie filling, while the granola browns into a chewy crust (with the help of butter and honey).</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Less sugar, no butterscotch sauce, ice cream swapped for yogurt.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I could be writing a health blog.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"></span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm6.static.flickr.com/5001/5252590640_c13c1affa3.jpg" alt="" border="0" /><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">On a side note, I appreciated that this recipe allowed for flexibility: I didn’t have nuts on hand, I added allspice for kicks, I measured nothing, and my crisp still turned out delicious.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">These are ingredients you can’t mess up.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></o:p></p> <img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm6.static.flickr.com/5167/5251984535_55fcddf5da.jpg" alt="" border="0" /><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">So hear me when I say, “I made an apple crisp and topped it with vanilla yogurt.” Now think about it until you have to make your own.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Viva la revolution!<br /><hr /><br />Gateway Apple Crisp (adapted from smittenkitchen)<br /><br />6-ish (mixed) apples, peeled, cored and chopped<br /><br />Juice of half a lemon<br /><br />2 tablespoons sugar <br /><br />3 tablespoons flour <br /><br />1 teaspoon allspice <br /><br />Freshly grated nutmeg<br /><br />Freshly grated cinnamon<br /><br />Salt pinch!<br /><br />4 tablespoons unsalted butter <br /><br />1/4 cup honey <br /><br />1/2 cup flour <br /><br />2 heaping cups oats <br /><br />Preheat oven to 350°F. Squeeze lemon half over apple slices. Mix in sugar, flour, allspice, and dust with freshly grated nutmeg and cinnamon for depth. Pour mixture into that 9-inch spring-form pan you bought thinking you would never use it until you realized you have no other smallish baking dish. Melt butter in a small saucepan and add honey. Combine flour and oats and melty, sticky saucepan contents. Pinch of salt! Pour this over the apples and bake until the apples are bubbling and the granola is toasty brown—about 1 hour (maybe more if your oven is like my oven and <a href="http://hotmessgarlicpress.blogspot.com/2010/11/my-first-roast-chicken.html">cannot regulate its temperature to cook a chicken</a>).</span></span></p>Hannahttp://www.blogger.com/profile/08316890609550692030noreply@blogger.com1tag:blogger.com,1999:blog-4925142828307742316.post-57082494429659230002010-12-07T19:04:00.019-06:002010-12-13T07:10:21.781-06:00Mustard greens, three ways<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5163/5242084267_948b784153_m.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 225px; height: 300px;" src="http://farm6.static.flickr.com/5163/5242084267_948b784153_m.jpg" border="0" alt="" /></a><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">The colder it gets, the harder it is to shop for fruits and vegetables exclusively at the farmers’ market.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I miss strawberries on my cheerios.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I crave plantains like it’s my job.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Eating seasonally is rough, but eating local is even harder. I can make do without asparagus until spring, but it’s clementine season and I don’t think there are any thriving groves in Chicago.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Eventually I’m going to break down and buy more than the occasional lemon or lime, but I’m trying to stick to the market for now.</span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">This week market shopping paid off as we picked up our first pound of mustard greens (not to be mistaken for “big parsley”). </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I know neither Alex nor I would ever have chosen mustard greens at the g-store, where the commonplace mixed-lettuce bag reigns supreme, but in a basket on a folding table, next to a big pile of sweet potatoes (because what else is there?), the mustard greens found their moment.</span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"></span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">We’ve had three preparations of mustard greens this week, each showcasing a different element of their exceedingly pleasing character.</span></span></p><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 375px; height: 500px;" src="http://farm6.static.flickr.com/5209/5235256937_d7e6a98bc0.jpg" border="0" alt="" /><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">The first was a salad. </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Raw, these curly leaves are delightfully spicy and crisp, without being watery.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">They have more chew than your regular salad lettuce, but there is no lack of bite. </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I dressed the greens in olive oil, lemon juice, and salt, then added anything I found in the fridge in an attempt to disguise the raging pep of the mustard.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Apples, toasted almonds, radishes, goat cheese. The apple/almond/goatcheese pairing was spot on, but not for the reason I’d thought. (The radishes were a mistake: unnecessary and out of place. I pushed them to the side (not pictured).)</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">The toasty nuttiness, sweet juice, and creamy tang were just right with the peppery greens, intensifying the zing, not masking it.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Alex described it as “light… with a bite... [and] topped with crunch.” Take what you will from that.</span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></o:p></p> <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm6.static.flickr.com/5089/5241878302_de1e29d5f3.jpg" border="0" alt="" /><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">The real winner for me this week has been my lunch sandwich: sourdough toast, fresh goat cheese, and mustard greens.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Tang and zing—bangarang! It is fantastic. It is such a simple sandwich, however, complex in flavor. The key is the quality of the ingredients.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Bread, cheese, and veg are all fresh and local. These ingredients are like three fifth-grade girls with broken necklaces that say “Best” and “Friends” and “Forever.”</span></span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span></o:p></p> <img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 375px; height: 500px;" src="http://farm6.static.flickr.com/5206/5242681954_cf08917e3f.jpg" border="0" alt="" /><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Thirdly, we had wilted mustard greens.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">The greens in this preparation are blanched in boiling water, then cooled to stop the cooking, drained of excess liquid, chopped, and sautéed in butter and garlic.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">(My own BFF, Sarah, sent me a </span></span><a href="http://www.epicurious.com/recipes/food/views/Wilted-Mustard-Greens-109100"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">recipe</span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">; clearly, I worked from different quantities.)</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">With less than a pound of starting material, we had barely two servings of cooked greens but they were worth it.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I’d describe the finished product with one word: Bitter—in a good way.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">On a plate with chicken in cider-mustard sauce (see what I did there?) and </span></span><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/cheese-crusted-squash-recipe/index.html"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">cheese-crusted squash</span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">, the bitter greens provided a much-needed balance. I’d go so far as to say, “They put the </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">‘</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">must’ in mustard greens.”</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> Except I don’t want to sound lame.</span></span></p><!--StartFragment--><!--EndFragment--> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">So I’ve discovered a new flavorite, and it’s been recipe-successipe here this week.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">I am planning on cheating soon, though.</span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">These are on my Christmas list:</span></span></p><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="http://farm6.static.flickr.com/5289/5242927808_c4e8f16005_o.jpg" border="0" alt="" /> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <!--EndFragment-->Hannahttp://www.blogger.com/profile/08316890609550692030noreply@blogger.com3tag:blogger.com,1999:blog-4925142828307742316.post-54084249547883097682010-11-29T20:28:00.027-06:002010-12-08T11:02:28.429-06:00Cranberry teacake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4113/5207504984_826dc29a0e_m.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 225px; height: 300px;" src="http://farm5.static.flickr.com/4113/5207504984_826dc29a0e_m.jpg" border="0" alt="" /></a><p class="MsoNormal">Let’s talk about cranberries. </p> <p class="MsoNormal">I made Everyday Food’s <a href="http://www.marthastewart.com/recipe/best-cranberry-upside-down-cake">cranberry upside-down cake</a> as our Thanksgiving offering, and it was pretty good.<span style="mso-spacerun: yes"> </span>But cold from the fridge, two days old: it is wonderful.<span style="mso-spacerun: yes"> </span>I guess it needed to ripen?<span style="mso-spacerun: yes"> </span>In any case, it couldn’t compete with pumpkin pie in the Thanksgiving dessert lineup, but slam this puppy down with tea and sandwiches and you’ve got a winner!</p><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 180px; height: 240px;" src="http://farm6.static.flickr.com/5125/5207511680_caf1441d6c_m.jpg" border="0" alt="" /><br /><div><br /></div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"> </span></div><div><span class="Apple-tab-span" style="white-space:pre"><br /></span></div><div><span class="Apple-style-span" style="white-space: pre;"><br /></span></div><div><span class="Apple-tab-span"></span><span class="Apple-style-span" style="white-space: pre;">I</span> worried about the cake turning out, what with the “upside-down” concept, but it flipped with ease, and a satisfying, graceful plonk. Truth be told, the hardest part was getting the batter from the bowl onto the cranberry layer in the pan (the batter was quite sticky and I had to mash it to the edges of the cake pan with my fingers).<p class="MsoNormal"><span style="mso-spacerun: yes"></span></p><p class="MsoNormal">On a cake stand, the cranberries glitter a deep, syrupy red and the whole thing becomes a shiny jewel—like in the Cave of Wonders when Abu’s eyes gleam with the reflection of that ginormous, forbidden ruby.<span style="mso-spacerun: yes"> </span>It is as pretty the first day, as it is delicious the next.<span> </span>The cranberries are tart, juicy, and fantastic, while the cake is not too sweet, and dense without being dry.<span> </span>It really is more of a teacake than a dessert cake.</p><p class="MsoNormal"><span style="mso-spacerun: yes"></span></p><p class="MsoNormal"><span style="mso-spacerun: yes"></span><span style="mso-spacerun: yes"></span></p><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 375px; height: 500px;" src="http://farm6.static.flickr.com/5166/5207553756_09bd5b49ac.jpg" border="0" alt="" /> <p class="MsoNormal">You’ll go ruby-eyed for this one: it’s right-side-up flavor, in an upside-down package. </p> <!--EndFragment--></div>Hannahttp://www.blogger.com/profile/08316890609550692030noreply@blogger.com2tag:blogger.com,1999:blog-4925142828307742316.post-86754333712537913752010-11-24T12:55:00.014-06:002010-12-08T11:01:52.173-06:00From chicken comes broth.<img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 225px; height: 300px;" src="http://farm5.static.flickr.com/4052/5162275737_dfdd0e41c5_m.jpg" border="0" alt="" /><div style="text-align: left;">I didn’t know this at the time, but the best part about roasting a chicken is the soup you make with the leftover carcass.<span style="mso-spacerun: yes"> </span>After I failed to roast my chicken, I embarked on a new journey with the remains: Chicken broth.<span style="mso-spacerun: yes"> </span>I plopped that medium-rare salmonella fest in my Dutch oven, filled it with water to cover, turned on the heat, and walked away.<span style="mso-spacerun: yes"> </span>I thought about adding some herbs and aromatics—I keep onions, bay leaves, and rosemary on hand—but I didn’t want a stock, I wanted a broth.</div><p class="MsoNormal"><span style="mso-spacerun: yes"></span></p><p class="MsoNormal">I let the chicken simmer for about two and half hours, then I strained it with a fine sieve and transferred the liquid to Tupperware containers, storing half in the fridge and half in the freezer.<span style="mso-spacerun: yes"> Next</span>, I picked through the bones and muck, separating out all the nice (fully cooked) chickeny bits.<span style="mso-spacerun: yes"> </span>Fantastic: I had a homemade Make Your Own Chicken Soup kit.</p><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 180px; height: 240px;" src="http://farm5.static.flickr.com/4031/5162881160_83bea03620_m.jpg" border="0" alt="" /><p class="MsoNormal">And not a moment too soon.<span style="mso-spacerun: yes"> </span>Alex has come down with what my sister refers to as a “<a href="http://www.youtube.com/watch?v=rXLHWmjA5IE">man cold.</a>” It’s been three weeks and he’s still coughing, and whining about it.<span style="mso-spacerun: yes"> </span>In an effort to appease his inner little baby girl with some wholesome, genetically relevant food, I gave my chicken soup kit a Mexican twist.</p> <p class="MsoNormal">When I cook (not bake), I don’t like to follow recipes.<span style="mso-spacerun: yes"> </span>Rather, I prefer to go to experts I trust for a method (in this case, shock, I looked to Martha Stewart and Rick Bayless).<span style="mso-spacerun: yes"> </span>Once I know how they would do it, I pare down their recipes to something that I consider more reasonable—I mean, yeah I think Rick es muy fabuloso, but I don’t keep any <a href="http://www.cookingchanneltv.com/recipes/classic-tortilla-soup-with-all-the-trimmings-sopa-de-tortilla-recipe/index.html">epazote</a> in the house).</p><p class="MsoNormal">So I arrived at this simplified, yet delicious, chicken soup for el alma.</p><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm5.static.flickr.com/4016/5162272257_d2218f7afd.jpg" border="0" alt="" /> <p class="MsoNormal"><b> <!--StartFragment--> </b></p><b><p class="MsoNormal"><u>Tortilla soup, serves two</u></p></b> <p class="MsoNormal">2 tablespoons vegetable oil, divided</p> <p class="MsoNormal">1 small onion</p> <p class="MsoNormal">1 cup shredded chicken</p> <p class="MsoNormal">1 tablespoon tomato paste</p><p class="MsoNormal">1 teaspoon chili powder (I am a wimp—if you like more heat, up this)</p> <p class="MsoNormal">3 and half cups of chicken broth (rescued from the chicken you undercooked)</p> <p class="MsoNormal">Salt and pepper</p> <p class="MsoNormal"><o:p> </o:p></p> <img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 180px; height: 240px;" src="http://farm5.static.flickr.com/4041/5162273903_4dd51c6da2_m.jpg" border="0" alt="" /><p class="MsoNormal"><b>Mandatory garnishes</b></p> <p class="MsoNormal">½ cup shredded Chihuahua cheese</p> <p class="MsoNormal">1 diced avocado</p> <p class="MsoNormal">1 sliced lime</p> <p class="MsoNormal">Tortilla strips (Take four corn tortillas, brush them with vegetable oil, cut them into strips, salt them, and bake in 400-degree oven for about fifteen minutes.)</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Heat up your soup pot with some oil.<span style="mso-spacerun: yes"> </span>Add the chopped onion. Season with a nice pinch coarse salt and a few cranks of freshly ground black pepper.<span style="mso-spacerun: yes"> </span>When the onion is translucent, add the chili powder and tomato paste. Stir to incorporate and cook for about two minutes longer before adding the chicken broth and shredded chicken.<span style="mso-spacerun: yes"> </span>Bring to a boil, then take the heat back and allow to simmer for however long you can.<span style="mso-spacerun: yes"> </span>We waited about ten minutes because we were hungry.</p><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 180px;" src="http://farm5.static.flickr.com/4002/5162879110_74d5b6399f_m.jpg" border="0" alt="" /> <p class="MsoNormal">Divide cheese between serving bowls, placing a sizeable mound at the very bottom of each.<span style="mso-spacerun: yes"> </span>Laddle soup into bowls and garnish with tortilla strips and avocado chunks. <span style="mso-spacerun: yes"> </span>Serve with lime wedge and Tabasco sauce.</p><p class="MsoNormal">Added bonus: we used the leftover leftover chicken, tortillas, and cheese for quesadillas.<span style="mso-spacerun: yes"> </span>Bam! said the lady.</p> <!--EndFragment-->Hannahttp://www.blogger.com/profile/08316890609550692030noreply@blogger.com1tag:blogger.com,1999:blog-4925142828307742316.post-73931555282463331962010-11-20T08:54:00.011-06:002010-11-24T11:47:35.377-06:00My First Roast Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1430/5157617389_519906b990_m.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 225px; height: 300px;" src="http://farm2.static.flickr.com/1430/5157617389_519906b990_m.jpg" alt="" border="0" /></a><div style="text-align: left;">When I decided two weeks ago that I just had to roast a chicken, Alex and I had a long discussion about whose method to use. It came down to the big hitters: Martha Stewart and Laurie Colwin. In my favorite cookbook,<i> Great Food Fast,</i> Martha’s team lays out the high temperature/short time approach that I think most people (not in our family, mind—Mother makes dinner with her credit card) are familiar with. Laurie Colwin’s roast chicken “recipe” advocates for the chicken’s right to low and slow cooking. Although this may sound like a dry mess to those in the know, Laurie assures us that this chicken is tender and moist. Alex falls off the bone for meat that falls off the bone, so we decided to trust Laurie. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">If only we hadn’t trusted our oven.</div><div><br /></div><div>Sunday lunch is traditionally a meal we have in the late afternoon as we’ve no doubt had a large, late brunch. I like to use my extra time to try new things, serving up dishes like <a href="http://hotmessgarlicpress.blogspot.com/2010/10/chicken-pot-fantastic.html">chicken pot-pie</a>, <a href="http://www.flickr.com/photos/hanzafraz/4983847202/">mussels over linguine</a>, and <a href="http://www.flickr.com/photos/hanzafraz/5090803032/">mushroom lasagna</a>. And now I can add roast chicken to that list—well, whole chicken, in any case. </div><div><br /></div><div> Since it didn’t seem likely that Alex and I would eat the entire chicken, we invited the Moms to join us for a Sunday feast.<br /><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm5.static.flickr.com/4147/5157599707_7f95d7c3cf.jpg" alt="" border="0" />At 1 pm I put my beautiful Gunthrop Farms chicken—which had been stuffed with lemon, surrounded by garlic cloves, and sprinkled with paprika, as per Laurie’s bequest—into a 300-degree oven, where it would cook for two hours. According to Laurie, “The chicken is done when the leg bone wiggles and the skin is the color of teak.” Super.<br /><br />Laurie wanted me to baste my chicken every 15 minutes, which wouldn’t have been a problem, except that my chicken released no liquid for the first half hour it was in the oven. Was I supposed to add stock to the chicken pan? I wondered. Is that a common practice that people just know? I was so desperate I called my mother. I know. She told me not to fret, Laurie doesn’t believe in panicking over a meal. I added some water to the roasting pan, which soaked in some of the garlic flavor, and, as I basted, incorporated with the chicken’s natural juices. Crisis averted, I got started on my sides.<div><br /><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 225px; height: 300px;" src="http://farm5.static.flickr.com/4017/5158245194_082325f922_m.jpg" alt="" border="0" />Because I was roasting a chicken, I decided to do it up. I found four colors of cauliflower at the farmers’ market, along with apples, brussels sprouts, chestnuts, and sweet potatoes. A menu was formed: <a href="http://hotmessgarlicpress.blogspot.com/2010/11/is-for-applesauce.html">applesauce</a> (of course), roasted cauliflower with lemon, brussels sprouts sautéed in butter with chestnuts and hazelnuts, and my new best friend, <a href="http://hotmessgarlicpress.blogspot.com/2010/10/sweet-potato-biscones.html">sweet potato biscuits</a>. I even bought a scalloped-edge biscuit cutter for the occasion. And also for the occasion that it was adorable and $2.</div><div><br /></div><div>I was able to score and roast the chestnuts while the chicken was in the oven, but the cauliflower and biscuits needed higher temps and had to wait until the chicken was<span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"> </span></span><!--StartFragment--><s><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">done</span></span></s><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;"> out</span></span><span class="Apple-style-span" style="font-size:small;">.</span></div><div><br /></div><div>Around 3 pm, I checked the chicken. It had been two hours, and the leg was wiggly, although I could not tell if the breast was the color of teak. Was teak a dark wood? Or a pale yellow? I’m not a carpenter, so I swapped it out anyway (giving it time to rest, I told myself), raised the oven temp, and popped in my cauliflower and biscuit trays (the brussels sprouts were done on the stove).</div><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm5.static.flickr.com/4011/5158235200_3dd5bfe561.jpg" alt="" border="0" /><div>At 3:45 pm, the table was set, the Moms were seated, and Alex cut into my roast to find one side was perfectly cooked, and the other a lovely apple pink (thanks Laurie) that meant only one thing: My chicken was undercooked. The oven only roasted one side of the stupid bird! And I had to microwave it. My fresh, organic, local, slow-roasted chicken had to spend its last ten minutes of cooking time in the cancer box.</div><div><br />Surprisingly, it didn’t seem as bad as the time I served a 5-pound pot roast to a vegetarian and a cholesterol-watcher. Probably because the Moms were there. And the biscuits. The biscuits definitely helped.</div></div>Hannahttp://www.blogger.com/profile/08316890609550692030noreply@blogger.com2tag:blogger.com,1999:blog-4925142828307742316.post-28467652318331158242010-11-17T20:37:00.006-06:002010-12-07T21:10:47.542-06:00A is for Applesauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1100/5108987014_5efb75f505_m.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 225px; height: 300px;" src="http://farm2.static.flickr.com/1100/5108987014_5efb75f505_m.jpg" alt="" border="0" /></a><div style="text-align: left;">I make my own applesauce now.<span style=""> </span>No big deal.<span style=""> </span>No, actually: no big deal.<span style=""> </span>It’s so simple, I almost don’t want to brag about it. <span style=""> </span>After you make homemade applesauce, you feel lame calling it homemade—it’s like saying you make homemade ice cubes.<span style=""> </span>Even if you make them in a <a href="http://www.thinkgeek.com/interests/retro/b34a/">Tetris mold</a>.</div><p class="MsoNormal">My personal library service (that is, my sister) recently provided me with mom-favorite<span style=""> </span>Laurie Colwin’s two kitchen essay compilations:<span style=""> </span><i>Home Cooking</i> and <i>More Home Cooking</i>. These books have been bedside-table staples for twenty years, and yet, in my first reading this fall, they were completely relevant to topics we continue to wrestle with as home chefs.<span style=""> </span>Laurie writes about her preference for organic meats, farmers’ markets, and wholesome cooking—and she does it well.<span style=""> </span>So well, in fact, that she convinced me to roast my first chicken, which, unlike my adventures in applesauce, was an undercooked exploit.<span style=""></span></p><p class="MsoNormal">Let’s focus on my success for now:<span style=""> </span>Laurie’s applesauce recipe annoyed me at first. In her own words, applesauce is “so simple to make that it almost does not require a recipe.” </p> <p class="MsoNormal">I once tried to make cookies without a recipe, and I now firmly believe there are some things that you cannot wing.<span style=""> </span>As a first timer, I didn’t appreciate Laurie’s relaxed attitude. “Any number of apples”? WTF, Laurie? I need answers.</p><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm2.static.flickr.com/1131/5158249738_e102b3f093.jpg" alt="" border="0" /><p class="MsoNormal">But Laurie Colwin was right: applesauce is a breeze.<span style=""> </span>Once you get over the seemingly lackadaisical instructions, her method is very straightforward:</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"></p><ol><li>Core and chop apples. (I use four to seven, depending on size, and I never have any leftovers.)<span style=""> </span>Laurie and I agree that variety is best for flavor.<span style=""> </span>I like to keep the peels on for reasons of both nutritional and indolent natures.<span style=""> </span>Laurie sweetened the pot by asserting my peel-in “result will be a lovely apple pink.” Win win.</li><li>Put apples in pot/saucepan and add half a cup of cider.</li><li>Cook low and slow for about a half hour, stirring sometimes.</li></ol><p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">I deviated from the path by adding a cinnamon stick at Step 2—I recommend you do the same.<span style=""> </span>Our apartment smelled like a holiday cheer factory.</p> <p class="MsoNormal"><o:p> </o:p></p> <img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm5.static.flickr.com/4111/5158218314_ee4fa825c8.jpg" alt="" border="0" /><p class="MsoNormal">I’ve made a number of batches in the last couple of weeks, all in a continuing spiral of neglect for the method. However, each batch turned out fantastic. One time I had no cider, so I added water and lemon.<span style=""> </span>The next time I had no lemon, so I only added water.<span style=""> </span>One time I left the heat too high, all the water evaporated, and the cinnamon stick began to burn.<span style=""> </span>I added more water, reduced the heat, and ate half the ’sauce still warm on a slice of buttered toast a half hour later.<span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">You can’t lose with applesauce.<span style=""> </span>It’s the dish of champions. <span style=""></span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <!--EndFragment-->Hannahttp://www.blogger.com/profile/08316890609550692030noreply@blogger.com3tag:blogger.com,1999:blog-4925142828307742316.post-39860807560762949332010-11-14T11:10:00.007-06:002010-11-14T12:52:54.575-06:00We Are Semi-Veganese, If You PleaseOne big change in our daily diet that has kept me from updating the past few weeks: we have decided to become vegetarians! So now in addition to no dairy, we also now are trying to eat no meat. We've agreed to continue eating eggs and fish, in large part because otherwise no one would ever want to invite us over for brunch or dinner, and also because it would be nigh impossible for us to eat when on the road. (There are only so many times we can eat fresco bean burritos from Taco Bell.)<br /><br />I've been wanting to make the transition for a while. We rarely eat red meat--when we did, it was always not from our kitchen. I was a vegetarian for about three years when I was a teenager, but I did a horrible job of making sure I was getting what I was missing from meat. The audiobook of <a href="http://www.amazon.com/Born-Run-Hidden-Superathletes-Greatest/dp/0307266303">Born to Run: A Hidden Tribe, Superathletes, and the Greatest Race the World Has Never Seen</a> is what finally convinced Sham that we can not eat meat and still be healthy athletes.<br /><br />So I've been busy trying to make sure we Do This Thing Right.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4064/5123365395_69e41381dc.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 250px; height: 185px;" src="http://farm5.static.flickr.com/4064/5123365395_69e41381dc.jpg" alt="" border="0" /></a><br /><br />I've checked out dozens of vegetarian cookbooks from the library and I used my iPhone to take photos of all the recipes that caught my eye. The next rainy Saturday I hope to start a catalog system of these recipes on our computer. I also bought a digital subscription to Vegetarian Times for $10.<br /><br />We purchased chia seeds and corn meal so that I could make iskiate* and pinole*, which Sham had heard about so much in <u>Born to Run</u>. Chia seeds are a surprisingly little-known super food: a energizing muscle and tissue builder, they are also high in protein, calcium, and fatty acids like Omega-3 (<a href="http://www.living-foods.com/articles/chia.html">see here for more</a>)!<br /><br />Our typical weeknight meal consists of plate of vegetables (peppers, spinach, tomatoes), corn tortillas heated up on the stove, salsa, and Trader Joe’s incredible 99¢ refried black beans with jalapeno peppers. We make tacos out of them until we are full. It's a yummy, healthy, and fast go-to meal, but I'd like to find other quick vegetarian meals that I can prepare parts of ahead of time.<br /><br />Here are some of the vegetarian recipes I've found on line that I'm interested in trying out:<br />* <a href="http://www.vegetariantimes.com/recipes/11419?section=">Cauliflower Mash with Miso and Sage</a><br />* <a href="http://www.vegetariantimes.com/recipes/7950">Mushroom Chili Stew</a><br />* <a href="http://viveleveganrecipes.blogspot.com/2010/08/chickpea-sunflower-burgers.html">Chickpea Sunflower Burger</a><br />* <a href="http://veganyumyum.com/2009/05/rustic-bread-eggplant-lasagna/">Rustic Bread & Eggplant Lasagna</a><br />* <a href="http://veganyumyum.com/2008/09/bubble-and-squeak-cakes/">Bubble and Squeak Cakes</a><br />* <a href="http://www.vegetariantimes.com/recipes/11113?section=">Curried Red Lentil Soup with Lemon</a><br />* <a href="http://www.vegetariantimes.com/recipes/11463?section=169">Quick Walnut Pâté Sandwiches with Pears and Arugula</a><br />* <a href="http://veganyumyum.com/2008/08/super-quick-tomato-basil-cream-pasta/">Super Quick Tomato Basil Cream Pasta</a><br />* <a href="http://veganyumyum.com/2007/10/pepita-fettucini-with-spinach-and-cranberries/">Pepita Fettucini with Spinach and Cranberries</a><br />* <a href="http://veganyumyum.com/2007/03/broccoli-lentil-soup-with-roasted-pepper-coulis/">Broccoli Lentil Soup with Roasted Pepper Coulis</a><br /><br />Have you thought about going vegetarian? Are you a carnivore who has a favorite vegetarian dish? Do you have any expert, veteran vegetarian advice for newbies?<br /><br />* denotes there will be a future post about these!Maireadhttp://www.blogger.com/profile/17275166855392997819noreply@blogger.com2tag:blogger.com,1999:blog-4925142828307742316.post-5645317756675618702010-11-07T09:09:00.010-06:002010-11-14T12:41:50.402-06:00Greens and Beans Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1119/5152520036_9fe8d064cf_m.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 180px; height: 240px;" src="http://farm2.static.flickr.com/1119/5152520036_9fe8d064cf_m.jpg" alt="" border="0" /></a><div style="text-align: left;">Alex’s dad, Fred, is famous in the family for his soups.<span style=""> </span>(He is also famous for a continuing failure known as Gummy-Bear Pie, but I’m not going to get into that because in his own words, “It was like eating a tire.”)<span style=""> </span>Fred serves a soup to start almost every meal we have at his house; most of the time it’s the crowd-pleasing lentil soup with triangular chunks of bright orange carrots and salty turkey sausage.<span style=""> </span>Sometimes it’s a new creation, like last week’s butternut squash and ginger soup.<span style=""> </span>His best experimental soup—which has become a staple in the rotation—was brought to being when Alex’s vegetarian cousin came for dinner and he couldn’t use the old lentil standby.<span style=""> </span>He calls it “Greens and Beans Soup” and not only is it delicious, it is crazy easy.<span style=""> </span>Crazy like Steve Buscemi looks and easy like your mom. Boom—roasted!</div><p class="MsoNormal">I whipped up a batch last night, subbing out broccoli rabe (which I didn’t see at the farmers’ market) for <a href="http://hotmessgarlicpress.blogspot.com/2010/10/battle-kale.html">kale</a> (which I did).<span style=""> Fred’s recipe (displayed at the end of this post in its original) calls for three main steps: Add the onions. Add the greens. Add the beans.</span></p><table style="text-align: center;"> <tbody><tr><td style="text-align: center;"><img style="width: 135px; height: 180px;" src="http://farm2.static.flickr.com/1325/5151915083_0403738fd1_m.jpg" border="0" /></td><td style="text-align: center;"><img style="width: 135px; height: 180px;" src="http://farm2.static.flickr.com/1096/5151916141_bb718b3f72_m.jpg" border="0" /></td><td style="text-align: center;"><img style="width: 135px; height: 180px;" src="http://farm2.static.flickr.com/1399/5151917915_65466b8061_m.jpg" border="0" /></td></tr></tbody></table><p></p><div style="text-align: center;"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 281px; height: 375px;" src="http://farm5.static.flickr.com/4019/5152192239_458ff7da28.jpg" alt="" border="0" /></div><div style="text-align: left;">Both the greens and the beans give this soup a great texture: softness from the cannellini and chew from the kale.<span style=""> </span>The broth, which is naturally thickened by the beans, is minimal (a plus for me), so if you like a soupier soup, I’d recommend adding more liquid (water or stock).<span style=""> The best part (for the cheese eaters in the crowd) is the freshly grated parmesan that melts over the hot soup, a sharp burst of flavor blanketing the bowl like a winter’s first snowfall.</span></div> <p class="MsoNormal">If you’re like me, and you can’t just eat soup, serve with toast (rubbed while hot with a fresh garlic clove for kick). The crispy bread will sop up the soup juice nicely and its crunch in your head will help drown out whatever it is your company is telling you about petroleum or mixed martial arts so you can focus on how super your dinner is.</p><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm5.static.flickr.com/4002/5152196309_97fc07fc81.jpg" alt="" border="0" /><p class="MsoNormal"><!--StartFragment--> </p><p class="MsoNormal" style="line-height: 16pt;"><span style="font-size:14pt;"></span></p><blockquote><p class="MsoNormal" style="line-height: 16pt;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">GREENS AND BEANS SOUP</span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="line-height: 16pt;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1-2 Tablespoons olive oil</span></span></p> <p class="MsoNormal" style="line-height: 16pt;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 bunch broccolini (aka broccoli rabe). Chop up, stems and all.<o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height: 16pt;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 large onion, diced<o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height: 16pt;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 cans cannellini (white kidney beans)<o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height: 16pt;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 cups water<o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height: 16pt;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 vegetable stock cube (or chicken stock cube)<o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height: 16pt;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Salt (and black pepper?)<o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height: 16pt;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Grated parmesan cheese<o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height: 16pt;"><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></o:p></p> <p class="MsoNormal" style="line-height: 16pt;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Heat oil in soup pot; add diced onion and let simmer until translucent. Add chopped broccolini and cook until it begins to wilt. Add water and stock cube. Add beans, including liquid from cans. Stir and let simmer about 20 minutes or more. Before serving, add salt (and pepper) to taste.</span></span></p> <p class="MsoNormal" style="line-height: 16pt;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Serve in open soup plates with a generous spoonful of parmesan on top.</span></span></p></blockquote><p class="MsoNormal" style="line-height: 16pt;"><span style="font-size:14pt;"><o:p></o:p></span></p> <!--EndFragment--> <p></p> <!--EndFragment-->Hannahttp://www.blogger.com/profile/08316890609550692030noreply@blogger.com2tag:blogger.com,1999:blog-4925142828307742316.post-68594458420885559862010-11-03T21:37:00.009-05:002010-11-04T11:10:23.761-05:00Cheese It<div style="text-align: left;">The theme of this post is laziness.<span style="mso-spacerun: yes"> </span>I didn’t want to waste any energy weaving a subtle web around my point so there it is. I’m not even going to try to find a synonym for lazy so I don’t say lazy a hundred times in this post.</div><p class="MsoNormal">This week I have been lazy.<span style="mso-spacerun: yes"> </span>Which brings me to my next point (sans a time-consuming segue): My favorite thing to make for dinner when I’m lazy is a cheese plate. <span style="mso-spacerun: yes"></span>Sure sometimes we just eat out, most of the time we just eat eggs, but sometimes I still feel the need to “make” something and I don’t want to dirty a pan.<span style="mso-spacerun: yes"> </span>A cheese plate is the perfect thing. (This post is also about cheese.)<span style="mso-spacerun: yes"></span></p><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 375px; height: 271px;" src="http://farm5.static.flickr.com/4105/5008296346_605270ce34.jpg" border="0" alt="" /><p class="MsoNormal">On Monday I left work ten minutes early and went down to <a href="http://www.pastoralartisan.com/">Pastoral</a>, my favorite cheesery.<span style="mso-spacerun: yes"> </span>It’s a small, pleasant shop filled with fancy meats, imported jam, wine, olives, and, of course, cheese. <span style="mso-spacerun: yes"> </span>And though I trip on the ramp coming in most visits, and yeah, sometimes I say the cheese’s place of origin instead of its name because neither are familiar to me—fine the sandwiches are overpriced, too—I still love it in there.<span style="mso-spacerun: yes"> </span>And on Monday I loved how easy it was to put together some dinner.<span style="mso-spacerun: yes"></span></p><p class="MsoNormal">Listening to Van Morrison’s Tupelo Honey (which they not only play, but sell) I perused their nibble-worthy selection, settling on three cheeses: two of <a href="http://www.prairiefruits.com/">Prairie Fruit Farm</a>’s goat options—one being my favorite, a fresh goat cheese which is creamy and fluffy and delightful—and a crumbly Little Darling for sharpness.<span style="mso-spacerun: yes"> </span></p> <p class="MsoNormal">At home I sliced a demi baguette on a diagonal (also found at Pastoral) and dug through the fridge for acceptable accompaniments to round out my supper.<span style="mso-spacerun: yes"> </span>Left-over chicken, cabbage and apple slaw, a jar of local honey, and some banging pickles all found their way onto my biggest cutting board, which makes any cheese arrangement look polished.<span style="mso-spacerun: yes"> </span>Dinner was served.</p><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 271px; height: 375px;" src="http://farm5.static.flickr.com/4030/5137265913_2e85760bdc.jpg" border="0" alt="" /> <p class="MsoNormal">Cheese can be dressed up or dressed down, served for one or many, an appetizer or a main—if you aren’t lactose intolerant, it can be your miracle dinner.<span style="mso-spacerun: yes"></span></p><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 375px; height: 271px;" src="http://farm4.static.flickr.com/3535/4069669749_594ba07829.jpg" border="0" alt="" /><p class="MsoNormal">I’ve chronicled my culinary ventures for a year in my wildly successful flickr series, <a href="http://www.flickr.com/photos/hanzafraz/sets/72157623895709248/">Food I eat. I eat food</a>.<span style="mso-spacerun: yes"> </span>So in addition to a snapshot of Monday night’s laze-fest, I’ve included two of my other most successful cheesings. I recommend the obvious choices: your favorite cheeses, fresh fruit, crisp veg, nuts, deli meats, jellies, and a really big cutting board.</p><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 271px; height: 375px;" src="http://farm5.static.flickr.com/4081/4933478758_813835cdcd.jpg" border="0" 375="" /> <p class="MsoNormal"><o:p> </o:p></p> <!--EndFragment-->Hannahttp://www.blogger.com/profile/08316890609550692030noreply@blogger.com7tag:blogger.com,1999:blog-4925142828307742316.post-11460120792239174542010-10-29T12:34:00.018-05:002010-11-04T11:10:55.171-05:00Cup o' Tea!<a href="http://farm5.static.flickr.com/4133/5065567483_c375fe9575.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 271px; FLOAT: right; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4133/5065567483_c375fe9575.jpg" /></a>In addition to edible messes, Hot Mess Garlic Press is also interested in crafty chaos!<br /><br />A few weeks ago, I made a birthday gift for my father-in-law, who drinks a lot of tea and will only drink said tea from clear glasses. While rummaging through the internet for handmade gifts appropriate for men, I was very excited when I discovered <a href="http://www.marthastewart.com/good-things/etched-glass">this tutorial</a> for creating personalized, etched glasses.<br /><br />The hardest part of this craft? Finding simple, clear glasses appropriate for tea! I finally scooped these up from World Market.<br /><br />I wasn't able to follow Martha's guide exactly, since the Michael's I went to in Chicago's South Loop cannot legally sell etching cream, but I adapted the instructions by using glass paint, which I purchased at <a href="http://www.starvinartist.com/">Starvin' Artist </a>, a local art supply store in Oak Park.<br /><br /><a href="http://farm2.static.flickr.com/1084/5110451767_c91fef27a7.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 271px; FLOAT: left; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm2.static.flickr.com/1084/5110451767_c91fef27a7.jpg" /></a>I found a great H via Google image search, printed the image, cut out the H and taped the resulting stencil to the glass. Then I painted in the silver, let it sit to dry for 15 minutes, removed the stencil, and painted the black border around the letter. I repeated the painting process on the second glass, reusing the stencil.<br /><br />Once the paint had dried for 24 hours, I put the glasses into a cool oven. After turning the oven on to 325 degrees, I left the glasses there for 45 minutes. The baking sets the paint and makes the glasses dishwasher safe.<br /><br />I plain to give only handmade presents to almost all of our large, extended family this upcoming holiday season. But of course that means I won't be able to post those projects until the end of the year! Sad face goes here.<br /><br />Until then! What's the best craft you've ever made? What would you create tomorrow, if you had the time, the tools, and the materials? Where do you get inspired when you're looking for inventive crafty ideas?<br /><br /><em><strong><u>Painted Personalized Glasses</u></strong><br /><br /><strong>Time</strong>: less than 2 hours to paint the glasess, 24 hours for paint to dry, 45 minutes in the oven to bake and set the paint<br /><br /><strong>Tools/Materials</strong>: stencil, glass paint, paint brush, glass(es), tape, functioning oven</em>Maireadhttp://www.blogger.com/profile/17275166855392997819noreply@blogger.com1tag:blogger.com,1999:blog-4925142828307742316.post-44638695606875796892010-10-28T16:59:00.020-05:002010-11-01T12:10:20.576-05:00Sweet potato biscones<div style="text-align: left;"><span class="Apple-style-span" style="font-family:Arial;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">I’ve had two difficulties with our transition to shopping for fruits and vegetables exclusively at the farmers’ market. One, </span></span><span style="font-family:Arial;"><span style="font: 7pt "Times New Roman";"><span class="Apple-style-span" style="font-size:small;"></span></span></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">I never seem to get enough food to last us to the </span></span><span class="Apple-style-span" style="font-size:small;">next market, and two, </span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">I find myself in a roasting rut.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Arial;"> <p class="MsoNormal"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Roasted potatoes, roasted squash, roasted cauliflower, roasted brussel sprouts—all delicious, yes, but sometimes I just want more from my vegetables. I came to the </span></span><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">cross section of these two problems when I realized that two days from Saturday’s market I h</span></span><span class="Apple-style-span" style="font-size:small;">ad exactly one sweet potato—and I didn’t want to roast it.</span></p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Today was the first cold day in October. We’ve had chilly and wet—and surprisingly warm—but today, scarves became more than accessories. Winter snuck in to remind us that Chicago is about to get serious. Don’t get the wrong idea, I didn’t zip the li</span></span><span class="Apple-style-span" style="font-size:small;">ning into my trench. However, I did consider it.</span></p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><span style="font-family:Arial;"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://farm2.static.flickr.com/1236/5123940671_8080a5136f.jpg" alt="" border="0" /></span></p><p class="MsoNormal" style="text-align: left;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Enter sweet potato biscuits. Something warm, something savory, som</span></span><span class="Apple-style-span" style="font-size:small;">ething that can be made with just one sweet potato.</span></p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">A quick search through Martha Stewart’s Everyday Food app and I had a </span><a href="http://www.marthastewart.com/recipe/sweet-potato-biscuits"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">recipe</span></span></a><span class="Apple-style-span" style="font-size:small;">. The b</span></span>ad news: My pantry was not stocked with all of the ingredients. I did like Martha and got crafty.</p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Martha’s recipe calls for chilled sweet potato puree, “see page 233.”<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">…So I boiled The One until tender, mashed it with a fork (same pot points), and set it on the porch to cool. Chilled sweet potato puree, check.</span></span></p><div style="text-align: center;"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm2.static.flickr.com/1238/5123912813_3f468b7bdc.jpg" alt="" border="0" /></div><span style="font-family:Arial;"><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">While the SPP C-ed, I started measuring my drys. Flour, baking powder, baking soda, salt… light-brown sugar! Oh, Martha. You think you can fool me so easily? </span><a href="http://www.joythebaker.com/blog/2010/08/how-to-make-brown-sugar/"><span class="Apple-style-span" style="font-size:small;">Joy the Baker</span></a><span class="Apple-style-span" style="font-size:small;">, for the win.</span></div></span><p></p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><span style="font-family:Arial;"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://farm2.static.flickr.com/1085/5123911855_be92260aaa.jpg" alt="" border="0" /></span>Next, Martha really got serious: buttermilk. Cue the lightning and thunder, Jay from last night’s Halloween episode of Modern Family. Not so bad, actually. Turns out you can make buttermilk from vinegar and regular milk. Bangarang, Rufio!</p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><span style="font-family:Arial;"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm5.static.flickr.com/4041/5124524532_4c6dc83986.jpg" alt="" border="0" /></span>Thus, with all my components manufactured I began compiling. Mix up the dough, knead it (read: smush it together on your too-small cutting board), roll it out (smush it in a downwards motion), cut the dough into rounds (ahem, tear off regular-ish sizes and smush them into rounds), shove together on baking sheet (no really, that’s what she recommends), brush with butter, and bake.</p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><span style="font-family:Arial;"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm2.static.flickr.com/1343/5123923487_10e0c3bfa3.jpg" alt="" border="0" /><span class="Apple-style-span" style="font-size:small;">The twenty-minute oven period is long enough to swee</span></span>p the eighth-biscuit worth of crumbs off the floor and do just enough dishes to make your request that your boyfriend finish the washing reasonable.</p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><span style="font-family:Arial;"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 375px; height: 500px;" src="http://farm5.static.flickr.com/4023/5123944901_795bb8d13c.jpg" alt="" border="0" /><span class="Apple-style-span" style="font-size:small;">Out of the oven and split in half, the biscuits are beau</span></span><span class="Apple-style-span" style="font-size:small;">tifully golden and flecked with orange, a tangerine reminder of their humble origins.</span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">I topped one with butter and drizzled it liberally with honey. It was quite dense in a way that I liked, almost like a scone (maybe a factor of my kneading technique). The butter melted into the hot biscone, creating a tender, salty inside while the top was slightly crispy and sticky from the sweet, floral honey.</span></p> <p class="MsoNormal"><span style="font-family:Arial;"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></span></p> <p class="MsoNormal" style="text-align: left;"><span style="font-family:Arial;"><span class="Apple-style-span" style="font-size:small;">Martha sure does know a thing or two about baking.</span></span></p><div style="text-align: center;"> <img style="text-align: center; margin: 0px 0px 10px 10px; cursor: pointer; width: 180px; height: 240px;" src="http://farm5.static.flickr.com/4063/5124734174_4884019e7b_m.jpg" alt="" border="0" /> <img style="text-align: center; margin: 0px 0px 10px 10px; cursor: pointer; width: 180px; height: 240px;" src="http://farm2.static.flickr.com/1139/5123942345_d47720e127.jpg" alt="" border="0" /></div><div style="text-align: center;"><br /></div><p></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="font-size:small;"> </span></o:p></p> <!--EndFragment--> </span> <p></p> <p class="MsoNormal" style="text-align: left;"><o:p> </o:p></p> <!--EndFragment--> </div> <p class="MsoNormal"><o:p> </o:p></p> <!--EndFragment-->Hannahttp://www.blogger.com/profile/08316890609550692030noreply@blogger.com3tag:blogger.com,1999:blog-4925142828307742316.post-16565003151087138102010-10-26T19:43:00.033-05:002010-10-27T07:18:23.312-05:00Chicken potfantastic<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1075/5111701400_6f1569b896.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 180px; height: 240px;" src="http://farm2.static.flickr.com/1075/5111701400_6f1569b896.jpg" alt="" border="0" /></a><div style="text-align: center;"><blockquote></blockquote><div style="text-align: left;"><i>“If an egg isn’t cooked the way you want it, it’s the most disappointing thing. The only thing I know as disappointing is a bath that’s not hot enough.”</i></div></div><div style="text-align: center;"><br /></div><div style="text-align: left;">That’s straight from the gob of Nigella Lawson, famous Brit cook and jean-jacket wearer, and I completely agree.<span style=""> </span>I’ve experienced both of these disappointments in the last week, but she was there to understand and pick me back up. I sought comfort and Nigella delivered with her <a href="http://www.cookingchanneltv.com/recipes/nigella-lawson/chicken-mushroom-and-bacon-pie-recipe/index.html">Chicken Mushroom and Bacon Pie</a>.</div><p class="MsoNormal">Her recipe is lovely, however I made a few adjustments, adapting to what I had on hand.<span style=""> </span>No Marsala, for one.<span style=""> </span>Love of carrots, for another.<span style=""> </span>What I enjoyed most about this recipe was the ease of making it.<span style=""> </span>Nigella really is serious about there being “no fuss” in her food. Besides two ramekins, the cooking is all done in one pot.<span style=""> </span>It’s also a terrific two-person meal—I get tired of so many delicious dishes meant for four, six, and eight.</p><p class="MsoNormal">I think that what made this potpie extra terrific was the quality of ingredients.<span style=""> </span>All the veggies came from the farmers’ market. <span style=""> </span>I’m okay with sounding snobby because when you peel a real carrot, the whole kitchen smells sweet, fresh, and slightly spicy. It’s hard to go back to the dry, woody stalks of the grocery store. I bought the puff pastry at Trader Joe’s because I found the simplicity of the ingredient list calming.<span style=""> It</span>’s reassuring to see flour, butter, and salt as the top three components. We got the bacon and chicken from <a href="http://www.cityprovisions.com/delicatessen.htm">CityProvisions</a>, a delicatessen that specializes in local farms and fresh food. The bacon (which was house-cured) was intoxicatingly smoky and the Gunthrop Farms chicken (which, like all of CityProvision’s meat, was labeled with its farm of origin) tasted, to borrow a term from Julia Child, more chickeny than that of the grocery store.</p><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://farm2.static.flickr.com/1365/5118837895_b43d1d35d5.jpg" alt="" border="0" /><p class="MsoNormal"><span style=""></span></p><p class="MsoNormal">Your spoon crackles through the flaky top crust, revealing a gooey underside and provoking a deeply smoky steam.<span style=""> </span>It dips into the thick filling and arises coated with a rich gravy, carrying chicken and veggies, all of which are tender and flavorful.<span style=""> </span>It’s the kind of meal you eat through foggy glasses, burning your tongue on most bites, not caring to slow down.</p> <p class="MsoNormal">I lit my jack-o-lantern for ambiance and enjoyed Nigella’s chicken potpie as a perfect Sunday supper in late October.</p><p class="MsoNormal" style="text-align: center;"></p><hr /><p class="MsoNormal"><b style=""><u>Chicken Potpie for two</u></b></p> <p class="MsoNormal">3 strips of bacon, cut into pieces</p> <p class="MsoNormal">1 clove of garlic, diced</p> <img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 180px; height: 240px;" src="http://farm2.static.flickr.com/1340/5111981663_0701419484_m.jpg" alt="" border="0" /><p class="MsoNormal">2 cups cremini mushrooms, quartered</p><p class="MsoNormal">½ carrot, diced</p><p class="MsoNormal">1 chicken breast, cut into bite-size pieces</p><p class="MsoNormal">2 1/2 tablespoons all-purpose flour</p> <p class="MsoNormal">2 sprigs of fresh thyme, leaves separated from stems </p> <p class="MsoNormal">1 tablespoon butter</p> <p class="MsoNormal">1 1/4 cups hot chicken stock</p> <p class="MsoNormal">½ tablespoon Worcestershire sauce</p> <p class="MsoNormal">½ tablespoon of balsamic vinegar</p> <p class="MsoNormal">1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry<span style=""> (</span>defrosted)</p> <p class="MsoNormal"><br /></p><p class="MsoNormal">Start by preheating the oven to 425 degrees F. <span style=""></span>Fry up the bacon pieces in a large saucepan until beginning to crisp, then add the mushrooms, carrots, and garlic.</p> <p class="MsoNormal">As veggies soften, toss the chicken with flour and thyme, then melt the butter in the pan. <span style=""></span>Add the coated chicken and the remaining flour that did not stick to the chicken. <span style=""></span>When the chicken has begun to brown and the flour has cooked into the butter, add the stock, Worcestershire, and balsamic. Stir to incorporate, allowing the flour to thicken the sauce.<span style=""> </span>Nigella then directs you to “let this bubble away for about 5 minutes.”</p> <p class="MsoNormal">Cut a thin strip of pastry to make a rim on each of your ramekins. That is, lay the strip over the edge of the ramekin and fold it down over the sides. I did mine in three sections, overlapping the strips.<span style=""> </span>Next, cut a lid-sized circle to drape over the top of the pie.</p> <p class="MsoNormal">Fill the pastry-rimmed ramekins with the thickened chicken and vegetable mixture and top with the pastry lid.<span style=""> </span>Use a fork to seal the edges.<span style=""> </span></p> <p class="MsoNormal">Cook in oven for 20 minutes, until they “puff up magnificently.”</p> <!--EndFragment-->Hannahttp://www.blogger.com/profile/08316890609550692030noreply@blogger.com3tag:blogger.com,1999:blog-4925142828307742316.post-61112780613204212092010-10-24T08:47:00.018-05:002010-11-08T12:52:51.606-06:00Souper sweet Saturday<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOP_qil-9Hu7iojTf67_0IJvKoL1jzDcKZlw2ztqS6Bx2JAQ3oZfspJRmt2S87olWnRJ-a0ABamstssxQgKmrvEtBSPd8LL030r7xkNOWH_EkGWs7oNZEKpIoop2GRcxxfDWqOpBAe1Vg/s1600/IMG_1180.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOP_qil-9Hu7iojTf67_0IJvKoL1jzDcKZlw2ztqS6Bx2JAQ3oZfspJRmt2S87olWnRJ-a0ABamstssxQgKmrvEtBSPd8LL030r7xkNOWH_EkGWs7oNZEKpIoop2GRcxxfDWqOpBAe1Vg/s320/IMG_1180.JPG" alt="" id="BLOGGER_PHOTO_ID_5531618082411425938" border="0" /></a>I put two cookbooks through the rigors of the Miller test kitchen: the recently released <i><a href="http://www.amazon.com/Soups-Sides-Catherine-Walthers/dp/1891105450/">Soups and Sides</a></i> by Catherine Walthers and seemingly author-less oldie but goodie <i><a href="http://www.amazon.com/Cookies-Cookie-Lovers-Collection-Janice/dp/2894298234">Cookies! A Cookie Lover's Collection</a></i>.<br /><br />Both cookbooks have a hearty variety of recipes all thoughtfully organized in useful groupings. I scanned them all and found myself needing more scraps of paper to indicate must-try recipes because almost all are tempting. Perhaps a first, but I didn't notice any recipes in either cookbook that made me want to turn the page because I had no idea who would want to make<span style="font-style: italic;">—or eat!</span>—the shown foods.<br /><br /><hr align="center" width="80%"><br /><span style="font-weight: bold; font-style: italic;">Soups and Sides</span> ★ ★ ★ ★ ★<br />I made "Cauliflower Soup with Great Hill Blue Cheese" with "Parsley Sauce" (modified per Walthers' "optional" suggestion, swapping out blue cheese for sharp cheddar—creamy and yummy!, p. 64); "Potato-Leek Soup" (perfect exactly as she advises you make it—tasty and straight-forward!, p. 69); "Mexican Quinoa Salad with Black Beans, Corn, and Edamame" (my only change was to not add my food nemesis cilantro—delish and quick!, p. 88); and, "Lime Spice Cookies" (an easy-to-make, simple shortbread-esque tea cookie with an unexpected but delightful hint of lime—special and a new fave!, p. 198). The time listed for each step to make in each of these recipes was accurately described and not exorbitant. Any of these dishes would be do-able, even in a pinch after a long day at work. The servings were also on the money. I only wish she had provided ballpark nutritional information. Most of the recipes, save for the butter-tastic cookies, seem healthy enough.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp41a07BHjFWizySbiR6oKPwt6cdb2r4mhQCaLYJbGOgnp7afsU0vKoRMr5lLBo6MzsgASN2aCS977t_tD0JSvJ0JdwVqVCsufNFLVJ59Whg0Vk-2IIejDEGi_mkbeov8ffxYyl7oJljk/s1600/soups.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 132px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp41a07BHjFWizySbiR6oKPwt6cdb2r4mhQCaLYJbGOgnp7afsU0vKoRMr5lLBo6MzsgASN2aCS977t_tD0JSvJ0JdwVqVCsufNFLVJ59Whg0Vk-2IIejDEGi_mkbeov8ffxYyl7oJljk/s400/soups.jpg" alt="" id="BLOGGER_PHOTO_ID_5531624470099066226" border="0" /></a><br /><hr align="center" width="80%"><br /><span style="font-weight: bold; font-style: italic;">Cookies! A Cookie Lover's Collection</span> ★ ★ ★ ★ ☆<br />I made "Choco-Cherry Macaroons" (these were so simple to make and they smelled like heaven because of the recommended addition of almond extract, p. 67) and "Crunchy Butterscotch Chip Cookies" (bizarre in texture but über-addictive in the taste department—definitely a keeper!, p. 105). I need to invest in a new oven thermometer because the cooking time for each was more than listed, but that was the only snag I encountered. The nice thing about all of the cookie recipes in this book is that they don't require too many odd-ball, not-in-your-pantry ingredients. Plus, every single darn cookie has a big and beautiful picture so you know exactly what you'll wind up with when you're done. Hurrah for retro cookbooks with gratuitous photography budgets!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVOW2nOliZZ-o7E6OzhbkV1uUMPMhloGDBCoSLgy9C2QDJgH63HMf-F7vUjJsOtE5yJ0FZ0MviTDXY2VoUVjqk0l68pLHaNWxrj8LmV5FMusuZf1hoCtns2ctlAaSVZALIsdQKil9lkU/s1600/macaroons.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 132px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVOW2nOliZZ-o7E6OzhbkV1uUMPMhloGDBCoSLgy9C2QDJgH63HMf-F7vUjJsOtE5yJ0FZ0MviTDXY2VoUVjqk0l68pLHaNWxrj8LmV5FMusuZf1hoCtns2ctlAaSVZALIsdQKil9lkU/s400/macaroons.jpg" alt="" id="BLOGGER_PHOTO_ID_5531626248690166354" border="0" /></a><br /><hr align="center" width="80%"><br />I recommend both of these cookbooks without reservations. Queue up <i>Soups and Sides</i> for your cookbook wish list and troll your library for their old copy of <i>Cookies!</i>. Neither will disappoint you—or, the people you make eat the treats you cook using recipes from them.Joyhttp://www.blogger.com/profile/17175876652576845474noreply@blogger.com2tag:blogger.com,1999:blog-4925142828307742316.post-25034963114274293552010-10-24T08:21:00.016-05:002010-10-24T14:01:08.453-05:00Sushi: A miracle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1417/5107712181_9e5c2aa1a6_m.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 180px; height: 240px;" src="http://farm2.static.flickr.com/1417/5107712181_9e5c2aa1a6_m.jpg" alt="" border="0" /></a><p class="MsoNormal">Alex and I finally rode the sushi train this weekend. <span style=""> </span>I’ve been out to Japanese a number of times with Sarah, my bff and college roommate, but I stuck to the schnitzel of Japanese cuisine: chicken katsu. And though my sister regularly makes her own maki rolls, I’ve never lined up to try them<span class="Apple-style-span" style="font-style: italic;">—</span>rice makes me nervous.<span style=""> </span>There are just too many of them.<span style=""> </span>What we experienced yesterday was nothing short of a miracle.</p> <p class="MsoNormal">After a rainy walk to the farmers’ market for cabbage and honey, Alex and I decided to clean.<span style=""> </span>We’ve been squatting in our own home.<span style=""> </span>Underneath the socks, books, and stray cheerios, we found a coupon.<span style=""> </span>Buy one brunch get the second for $1. Done and done.<span style=""> </span>We dropped our rags and dustpans on the spot.<span style=""> </span>(That last part is a lie.)</p> <p class="MsoNormal">In any event, we headed out to brunch at the bistro belonging to the coupon only to find an empty restaurant.<span style=""> </span>My dreams of croque monsieur washing down the gutter with the leaves, I gave up hope of happy late lunching.</p><p class="MsoNormal">Behold the miracle: We had parked directly outside of <a href="http://www.tanksushi.com/">Tank Sushi</a>, which, I had on good authority, is delicious and offers a half-off menu with select rolls on Saturdays and Sundays between 1 and 5 pm.<span style=""> </span>It was 1:04. We had already paid the box. And we were hungry.</p><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 375px; height: 500px;" src="http://farm2.static.flickr.com/1387/5110684000_8335773ec2.jpg" alt="" border="0" /> <p class="MsoNormal">In we went. We ordered two bowls of miso soup for strength and then it was time for maki rolls.<span style=""> The menu was scary. WTF is tobiko? Masago? Unagi? But we did not falter. I rattled off three makis to the waitress and the miracle was complete.</span></p><p class="MsoNormal">Out of our three-roll trial the veggie tempura (sale price $3.50!) was my favorite.<span style=""> </span>One word why: sweetpotato.<span style=""> </span>I love sweet and salty, and it paired really well with the bright bite of the pickled ginger.<span style=""> </span>We went with the Philly as a safe option:<span style=""> </span>obvs, cream cheese and smoked salmon are best friends.<span style=""> </span>Alex thought it was much improved by wasabi, but spicy isn’t my game.<span style=""> </span>We rounded out lunch with Ika maki<span class="Apple-style-span" style="font-style: italic;">—</span>fried calamari, avocado, sriracha<span class="Apple-style-span" style="font-style: italic;">—</span>my gift to Alex.<span style=""> </span>Those came topped with slightly crunchy, tiny green orbs, like caviar-inspired sprinkles.<span style=""> </span>I have no idea what they were.<span style=""> </span>It was all very exciting.</p> <p class="MsoNormal">A few cups of green tea and one pair of abandoned chopsticks later, we left satisfied and <s>trendier</s> worldlier.</p> <!--EndFragment-->Hannahttp://www.blogger.com/profile/08316890609550692030noreply@blogger.com2tag:blogger.com,1999:blog-4925142828307742316.post-45565369631944638502010-10-23T21:07:00.000-05:002010-10-26T21:42:22.205-05:00Battle Kale<span style="font-size:100%;"><span style="font-family:trebuchet ms;">Every time I go to a farmers market, it's a live Iron Chef episode. What fruit or vegetable will be at almost every booth and in varied colors? This week's secret ingredient: KALE.</span><br /><br /><span style="font-family:trebuchet ms;">What are your favorite kale recipes? Do you have any recipes involving kale that you've been meaning to try? Have you ever even cooked kale? Like me, did you have no idea that it appears to grow like a flower?</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1243/5107214447_72a0f32898_z.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="http://farm2.static.flickr.com/1243/5107214447_72a0f32898_z.jpg" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1243/5107214447_72a0f32898_z.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="http://farm2.static.flickr.com/1148/5107206477_58ecf821e9_z.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1243/5107214447_72a0f32898_z.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="http://farm5.static.flickr.com/4090/5107806170_0ea567a515_z.jpg" alt="" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1243/5107214447_72a0f32898_z.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="http://farm2.static.flickr.com/1207/5107816654_68e719e220_z.jpg" alt="" border="0" /></a>Maireadhttp://www.blogger.com/profile/17275166855392997819noreply@blogger.com3tag:blogger.com,1999:blog-4925142828307742316.post-81878078267280391192010-10-19T21:20:00.007-05:002010-10-24T09:28:28.887-05:00Food in Our Food<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3IXNiu80Ab6AN-QuqFM9NPL4SZOfo0X1N19M2qZ0qngdI7OM0W1ihdBzdqT_1eT59Fe7dYMvAn7tfMTZIfyxUaGAYnlHpDytW-S3IgBcD5aJ815B4ZhWKoGNRkiJvDOVmLXW-aJNpAs/s1600/sunflower"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3IXNiu80Ab6AN-QuqFM9NPL4SZOfo0X1N19M2qZ0qngdI7OM0W1ihdBzdqT_1eT59Fe7dYMvAn7tfMTZIfyxUaGAYnlHpDytW-S3IgBcD5aJ815B4ZhWKoGNRkiJvDOVmLXW-aJNpAs/s320/sunflower" alt="" id="BLOGGER_PHOTO_ID_5530692791097634050" border="0" /></a><span style="font-size:100%;"><span style="font-family:trebuchet ms;">There's something you should probably know about me. I'm what one would lovingly refer to as detail-oriented</span></span><span style="font-size:100%;"><span style="font-family:trebuchet ms;">, but more accurately refer to obsessive. While I don't find the need to wash my hands repeatedly in multiples of fifteen, I can relate to those who do. I try to r</span></span><span style="font-size:100%;"><span style="font-family:trebuchet ms;">emind my husband that when I was in high school at least once every week I'd turn around and walk the three blocks back to school to make sure I shut my locker and he should therefore be grateful that all I'm asking him to do is confirm (without any doubts on the matter) that we locked our cars' doors. Every time we lock said cars' doors. </span></span><span style="font-size:100%;"> <span style="font-family:trebuchet ms;"><br /><br />When it comes to food, this obsessive tendency of mine exhibits itself in the fact that if it were possible to healthily subsist on only digestive biscuits and wine gums, I would be the first person in line to do just that. Furthermore, I may or may not have conducted my own preliminary research experiment in conjunction with Sainsbury's on that same topic during my study abroad experience at the University of Bristol in early 2005.</span></span><br /><span style="font-size:100%;"><span style="font-family:trebuchet ms;"><br />Thankfully </span></span><span style="font-size:100%;"><span style="font-family:trebuchet ms;">for us all, digestive biscuits and wine gums are not as easily available in C</span></span><span style="font-size:100%;"><span style="font-family:trebuchet ms;">hicago as they are in England, and so I have been forced to consider nutrition and vitamin needs in my daily diet. However, that doesn't mean I don't eat a lot of the same food everyday. I could happily consume the same breakfast (toasted English muffins and peanut butter) for the rest of my life. And I eat whole wheat pitas, hummus, and spinach for lunch five days a week.</span></span> <span style="font-size:100%;"> <span style="font-family:trebuchet ms;"><br /><br /></span></span><a href="http://farm5.static.flickr.com/4083/5080258616_e463769e2b.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 239px; height: 320px;" src="http://farm5.static.flickr.com/4083/5080258616_e463769e2b.jpg" alt="" border="0" /></a><span style="font-size:100%;"><span style="font-family:trebuchet ms;">But where dinner is concerned, I have recently finally begun to mix up things. I used to make a lot of food that ended up all thrown together i</span></span><span style="font-size:100%;"><span style="font-family:trebuchet ms;">n one messy, often overfilled pot. Stir-fries and pastas almost every night. Lots of leftovers that a certain someone would refuse to eat and would ultimately go to waste. Within the past few months, however, we've been trying to eat more food in our food (Lloyd Dobler's sister would be so proud), and as a result larger servings of vegetables have replaced whole grain mega-bowls most nights. Leftovers are now fought over.</span></span><span style="font-size:100%;"> <span style="font-family:trebuchet ms;"><br /><br />When I started branching out in the recipe department to non-served-in-a-bowl dishes, I immediately realized that I'd be required to get creative with recipes a</span></span><span style="font-size:100%;"><span style="font-family:trebuchet ms;"> lot of the time, since we are a dairy-free household, and almost every recipe ever has a dairy component. Lots of times I can just leave it out, which causes shock and horror to those who can digest cheese (read: Hanna), but not so much to anyone who has been eating their food without dairy in it for the past two years like us. Other times I substitute extra virgin olive oil or almond milk. I used to use soy milk, but we are trying to keep soy out of our food as much as possible where we can. I learned the hard way that rice milk does not work as a replacement when making corn bread, if you want the corn bread to form one solidified loaf and not be a crumbling avalanche when you bring it with you to Thanksgiving dinner at your in-law's. </span> <span style="font-family:trebuchet ms;"><br /><br />The interest in more food food and less filler food in our daily diet was supported by how we felt in the aftermath of watching the documentaries </span></span> <span style="font-size:100%;"><i style="font-family: trebuchet ms;">No Impact Man</i><span style="font-family:trebuchet ms;"> and </span><i style="font-family: trebuchet ms;">Food Inc.</i><span style="font-family:trebuchet ms;"> this past year. It was legitimately hard for me to eat <span style="font-style: italic;">any</span> meat for the first week after I saw <span style="font-style: italic;">Food Inc.</span>, and it ultimately resulted in my only purchasing free range chicken meat and eggs, despite the significant price difference, ever since. Those films also piqued my interest </span></span><span style="font-size:100%;"><span style="font-family:trebuchet ms;">in local farmers markets. However, it was my locavore of a sister who truly inspired me to start actually frequenting and making purchases at farmers markets almost every week this past fall. </span> <span style="font-family:trebuchet ms;"><br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLR2mI5hLp3kGFKTQBTw-ecI64ciqOPUv2UbU1VA7dQbFwg7sxGnqkmYxoXqEPQLNtXQWf9ttdujbQQwQJPy60oGM-MctYX2xv5KfRkZ_9MDP4GNjH4EoLNUMsKbhbbus5F8F2oRAuS3A/s1600/haul"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLR2mI5hLp3kGFKTQBTw-ecI64ciqOPUv2UbU1VA7dQbFwg7sxGnqkmYxoXqEPQLNtXQWf9ttdujbQQwQJPy60oGM-MctYX2xv5KfRkZ_9MDP4GNjH4EoLNUMsKbhbbus5F8F2oRAuS3A/s320/haul" alt="" id="BLOGGER_PHOTO_ID_5530694187768386386" border="0" /></a><span style="font-size:100%;"><span style="font-family:trebuchet ms;">To anyone who thinks they can't get up early, that the food won't taste any better, or that they don't want to carry two pounds of Russian fingerling potatoes and half a dozen Spigold apples picked yesterday back to their office and then home on the train, all I can say is I wish I had made the effort and taken the time years ago. The experiences and food have made this past autumn one of the tastiest, most inspired, and healthily obsessed seasons I've ever enjoyed.</span></span>Maireadhttp://www.blogger.com/profile/17275166855392997819noreply@blogger.com0tag:blogger.com,1999:blog-4925142828307742316.post-1950602983903120392010-10-14T21:02:00.003-05:002010-10-24T12:55:45.128-05:00Them Apples<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVW0LT3fmDXbmhR9QZZd01w1ENmdIifYh9Q9Xj60tgxohpUKWUBUAiqbgJxUPxgj1p1YH6Oz6cR-FaIi1qIWwO8KfGKaFGRmFnnSY8W1868_-HX8qZPSeOFnPb9TMHY7cBlQ-TLbAl-6Y/s1600/pumpkin"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVW0LT3fmDXbmhR9QZZd01w1ENmdIifYh9Q9Xj60tgxohpUKWUBUAiqbgJxUPxgj1p1YH6Oz6cR-FaIi1qIWwO8KfGKaFGRmFnnSY8W1868_-HX8qZPSeOFnPb9TMHY7cBlQ-TLbAl-6Y/s320/pumpkin" alt="" id="BLOGGER_PHOTO_ID_5530688670204217122" border="0" /></a><span style="font-size:100%;">I have three corncobs hanging on my door. I've recently driven across two states with a pumpkin in a car seat. My boyfriend, Alex, clocked me at a 6 on the one-to-crazy scale when I stopped on the quad to fill my bicycle basket with fallen leaves. He says it was my helmet and the way I was zigzagging across the paths and grass. I'm pressing those leaves in a phone book weighed down with Dickens and a few of his friends<span class="Apple-style-span" style="font-style: italic;font-size:100%;" >—</span>probably Browning, you know, for posterity. What I'm trying to say is: Fall is my <span class="il">jam</span>.</span> <p class="MsoNormal" style="font-family:trebuchet ms;"><span style="font-size:100%;">So I made apple pancakes. Genius really: Apple. And then in pancakes. A coworker sent me the recipe from <a href="http://smittenkitchen.com/2008/11/apple-pancakes/">smittenkitchen</a> and I tried it out in Michigan last weekend for my halfsiblings' fourth birthdays. </span></p> <p class="MsoNormal" style="font-family:trebuchet ms;"><span style="font-size:100%;">The pancakes were pretty fantastic<span class="Apple-style-span" style="font-style: italic;font-size:16px;" >—</span>apple pancakes, come on<span class="Apple-style-span" style="font-style: italic;font-size:16px;" >—</span>and pretty easy to put together. I don't measure well which is why baking has always been a challenge to me, but the pancakes were forgiving of my ½ palmspoon measurement system. </span></p><p class="MsoNormal" style="font-family:trebuchet ms;"><span style="font-size:100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rDM_lUvk13jqj2ixeQc-bGvyrKQsFLFl7kvyQTmo9rJCDSDWOUkP_eoIlpOW_dcnNAUu76udfm6KYEfRNqZJqnW4g0k7mzH4hCzPASOuU4lmb5ks-euzsrEoR8-aYPEcLzz-uH8B6xc/s1600/pancake_1"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rDM_lUvk13jqj2ixeQc-bGvyrKQsFLFl7kvyQTmo9rJCDSDWOUkP_eoIlpOW_dcnNAUu76udfm6KYEfRNqZJqnW4g0k7mzH4hCzPASOuU4lmb5ks-euzsrEoR8-aYPEcLzz-uH8B6xc/s320/pancake_1" alt="" id="BLOGGER_PHOTO_ID_5530688823200541570" border="0" /></a></span><span style="font-size:100%;">I do have a few thoughts: I'd recommend grating the apples after measuring your wets and drys. We realized a little late that we were missing baking powder (a quick google told me that was the fluffing agent I didn’t want to do without) and in the time it took to run to the store, the apples<span class="Apple-style-span" style="font-style: italic;font-size:16px;" >—</span>which had begun to color almost immediatley<span class="Apple-style-span" style="font-style: italic;font-size:16px;" >—</span>really started to brown. Other advice includes making sure you have all of your ingredients before starting.</span></p> <p class="MsoNormal" style="font-family:trebuchet ms;"><span style="font-size:100%;">Also, the 'cakes definitely benefit from the addition of cinnamon. I wouldn't "perhaps" it as smittenkitchen says. The spice provides an incredible warmth and gives every bite a holiday glow. It was like eating memories. Really delicious memories.</span></p> <p class="MsoNormal" style="font-family: trebuchet ms;"><span style="font-size:100%;">I’ll be making these bad boys again</span><span class="Apple-style-span" style="font-style: italic;font-family:Georgia,serif;font-size:100%;" >—</span><span class="Apple-style-span" style="font-size:100%;">that’s happening.<span> </span>It sure is nice living in the apple basket of the country.</span></p>Hannahttp://www.blogger.com/profile/08316890609550692030noreply@blogger.com2