tag:blogger.com,1999:blog-2036295071032349132024-03-14T04:41:51.201-04:00KnitOne,PearlOnionCreating memories one StiTcH, one sTiR, one StOrY at a time.KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.comBlogger449125tag:blogger.com,1999:blog-203629507103234913.post-80029206674723011922019-07-24T09:28:00.000-04:002019-07-30T06:53:25.867-04:00Blueberry Lemon Ricotta Pancakes<br />
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<a href="https://connect.xfinity.com/appsuite/api/mail/IMG_3840.JPG?action=attachment&folder=default0%2FINBOX&id=1601362&attachment=2&user=2&context=9176544&decrypt=&sequence=1&delivery=view" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="https://connect.xfinity.com/appsuite/api/mail/IMG_3840.JPG?action=attachment&folder=default0%2FINBOX&id=1601362&attachment=2&user=2&context=9176544&decrypt=&sequence=1&delivery=view" title="" width="236" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">It seems like posting is the thing to do when I am at the shore. Eating wonderfully prepared food made with fresh, in-season ingredients is also</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> the thing to do so I was elated when I resurrected this recipe for Blueberry Lemon Ricotta Pancakes. I clipped this gem from the Summer 2015 "Edible Ventura County" magazine and I just found it while purging..one can have only so much stuff! </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Blueberries are star performers, low in calories and incredibly good for you. They are packed with antioxidants that may help to lower blood pressure and cholesterol, boosting heart health. Blueberries may also help with memory retention but I don't remember exactly how. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Anyway, this recipe survived the great toss and I am so happy it did. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">These pancakes are delicious, sweet, light and incredibly beautiful. The ricotta cheese make them a bit decadent and the lemon juice and zest adds a fresh and zesty note. And, of course, the in-season blueberries, are the plump and juicy rock stars!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Blueberry Lemon Ricotta Pancakes</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">(makes 12 pancakes)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon baking powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 teaspoon ground nutmeg</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 tablespoons of sugar (I used a little less)</span><br />
<span style="font-family: arial, helvetica, sans-serif;">1 cup of ricotta</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 eggs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup of milk (I used 1%)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Zest and juice of one small lemon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup fresh blueberries</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Powdered sugar for garnish</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat a nonstick pan and brush on a little butter. Combine flour, baking powder, nutmeg, salt and sugar in a small bowl. In a large bowl, whisk ricotta, eggs, milk, lemon juice and zest. Fold flour mixture into the wet ingredients until just combined. Gently fold in blueberries. Pour 1/4 cup batter for each pancake onto the pan and cook until light golden brown on both sides. If desired, top with a pat of butter and dust with powdered sugar before serving.</span>KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-39455612915450134242019-01-19T07:53:00.000-05:002019-01-21T07:29:40.204-05:00The Table<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkacE3Mt408JjMcdg3M_0hGDOAmbiF8_m-yiM_wW5nmzAjNIMhDOvAzUrtkfuhqIqlJbbYY3V4j1snU8RYgKivHUy1hVO0512lTZOZ8mT15Zah8WLkqeuDizpNWrS-4Y-HMUX8WSKfBBj/s1600/table.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="960" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkacE3Mt408JjMcdg3M_0hGDOAmbiF8_m-yiM_wW5nmzAjNIMhDOvAzUrtkfuhqIqlJbbYY3V4j1snU8RYgKivHUy1hVO0512lTZOZ8mT15Zah8WLkqeuDizpNWrS-4Y-HMUX8WSKfBBj/s320/table.jpg" width="320" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">My Uncle Frank was quite a character. He was funny, loyal, genuine, liked the occasional sip of whiskey and most of all, he loved his nieces and nephews. He was once arrested for piracy on the high seas in an incident involving a boat, a dock, a case of beer and four 18 year old boys. As you can imagine, my grandfather was not happy but I bet the judge was secretly amused. When he died, we were all quite sad and when it came time to clean out his quaint Cape Cod house — that my daughter later bought — it seemed appropriate that each of us would take something as a homage to him. </span><span class="Apple-converted-space" style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">I chose a couple of items...a cool argyle lamp from the 60's (that needs to be rewired), some vintage barware and a pretty Queen Anne coffee table, with its lovely curves and fold-down sides. I saw potential and thought about this project for a quite a while.<span class="Apple-converted-space"> </span>Should I change the legs? Should I sand the top, stain it and paint the rest a different color (my original thought)?<span class="Apple-converted-space"> </span>Should I simply just paint the whole darn thing?<span class="Apple-converted-space"> </span>I finally settled on paining the entire table, but decided to add something.<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">A stencil.<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Then the quest for the perfect stencil began.<span class="Apple-converted-space"> </span>I had a blurry vision of what I wanted, so I scoured Pinterest to focus my idea.<span class="Apple-converted-space"> </span>I bought a few stencils that I did not use for this project but inspired another projects (more on those later). Finally, I channeled my love of bees and my obsession with the Royal Family that began with Lady Diana and chose a queen bee design from <a href="https://www.stencilstash.co.uk/" target="_blank">Stencil Stash</a> in Wiltshire, UK. It reminds me of one of my favorite sayings "pick yourself up and straighten your crown!" <span class="Apple-converted-space"> </span>The table had already been painted for a couple of weeks and was just sitting in my workroom (aka, my basement) waiting for some project closure.<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">So here's the table following a sanding...</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUlR-lf6CzbpuCAYwOfhpc1lzGUCpxTuV6Tnn8JwFihBeZ39dN3CH0WXupbIStuDPI7ndwcngaYIHEmF0G8aviuijY-fYYVPf5HCBWXkyoDmw5sWcUrDO9ivjVp0j41zC-GEfGaZCQAZh/s1600/IMG_1751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUlR-lf6CzbpuCAYwOfhpc1lzGUCpxTuV6Tnn8JwFihBeZ39dN3CH0WXupbIStuDPI7ndwcngaYIHEmF0G8aviuijY-fYYVPf5HCBWXkyoDmw5sWcUrDO9ivjVp0j41zC-GEfGaZCQAZh/s400/IMG_1751.JPG" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I am told gray is now a neutral color so I chose a rich, dark shade, Graphite Gray, from Kensington Clark, available at my neighborhood Ace Hardware. <span class="Apple-converted-space"> </span></span><br />
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<span class="Apple-converted-space">And here's the table following two coats of the Graphite Gray...</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZhG1PovD6xwHrJLYLR3KSwv_wHI7WZvMP8uSjD-U0P8K2902qaZsNCY_wPzsd1pW_1AouZmKUMDpGJjfr2UDIVEj99KE_qJOnQQk0B7AR-_qdFBSwlo2md3zih580HzrK0TOfAx-6_G9/s1600/IMG_1752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZhG1PovD6xwHrJLYLR3KSwv_wHI7WZvMP8uSjD-U0P8K2902qaZsNCY_wPzsd1pW_1AouZmKUMDpGJjfr2UDIVEj99KE_qJOnQQk0B7AR-_qdFBSwlo2md3zih580HzrK0TOfAx-6_G9/s400/IMG_1752.JPG" width="400" /></a></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">As I waited for the paint to dry completely I researched "how to stencil furniture" because I never stenciled furniture before.<span class="Apple-converted-space"> </span>I then switched from Google to Amazon.com to buy the required tools, painters tape, stencil paint and stencil dabbing sponges. The technique involves two paper plates*, very little paint on the dabbing sponge and removing the stencil <u>while the paint is still wet</u>. Eh, what? I have gotten myself lost more than once by not following the suggested GPS route because it did not sound right so I decided to follow directions (since I DID, after all, have to google "how to stencil furniture"). </span></span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">And here's the table following the stenciling….</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShLSoWRqkSqsJNexH4zU07ZdnxgWI1ENsYWcrYouRq4S4TIPNrPFXqAGY2BA5AijZWqa3HvyAT1rdbvkSKqDrpiDdqEtwlhtNohccTaLmtnH0PDqhNKGEXdc4G2XJsqlPtWA18rsQOfPy/s1600/IMG_1753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShLSoWRqkSqsJNexH4zU07ZdnxgWI1ENsYWcrYouRq4S4TIPNrPFXqAGY2BA5AijZWqa3HvyAT1rdbvkSKqDrpiDdqEtwlhtNohccTaLmtnH0PDqhNKGEXdc4G2XJsqlPtWA18rsQOfPy/s320/IMG_1753.JPG" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And after a coat of Minwax Polycrylic....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OJ_3uEXBtAlwL-0jINP8yTClfVPdTSHX26D5j3eIdFrtCaO8q_n3TA-240-rEzWaDe2PU9-Q6Y9HZkcprlHqTdrE2KS_h5e-nb_kLResvTizOQBpu5bvttVM9_oMAL_hfTJ20TTHIYY9/s1600/IMG_1758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-OJ_3uEXBtAlwL-0jINP8yTClfVPdTSHX26D5j3eIdFrtCaO8q_n3TA-240-rEzWaDe2PU9-Q6Y9HZkcprlHqTdrE2KS_h5e-nb_kLResvTizOQBpu5bvttVM9_oMAL_hfTJ20TTHIYY9/s320/IMG_1758.JPG" width="320" /></a></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">I am not entirely happy with the polycrylic coat, and, from now on, will stick to waxing to preserve my painted finishes.<span class="Apple-converted-space"> </span>It does have a kind of distressed look though.</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Nonetheless, I love this restored table! It's a reminder of a beloved uncle, a point of pride for me and a prompt to have a little fun.<span class="Apple-converted-space"> </span>Maybe not "get arrested for piracy on the high seas" fun, but a bit of frivolity is good for the soul.</span></span><br />
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<span class="s1"><span style="font-size: small;">*One plate for a bit of paint and one plate to dab some paint off before applying to the stencil.</span></span></span><br />
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KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com1tag:blogger.com,1999:blog-203629507103234913.post-66010692595185258342018-06-18T06:34:00.000-04:002018-06-18T06:34:43.024-04:00Orange Yogurt Muffins<style type="text/css">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoxIAg-v8NIpzBjNJkEsJNSUlxzoZFbEA9Tk4O1iMaih01N6wGFCIWnF4wODduHCt_6-7BtTlCKO-gj975b00lDCArt9-3gSXxB58RGXNYre7i-5lbIHy904jKk78rqAr-25J0gI54nj5/s1600/IMG_0413.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoxIAg-v8NIpzBjNJkEsJNSUlxzoZFbEA9Tk4O1iMaih01N6wGFCIWnF4wODduHCt_6-7BtTlCKO-gj975b00lDCArt9-3gSXxB58RGXNYre7i-5lbIHy904jKk78rqAr-25J0gI54nj5/s320/IMG_0413.JPG" width="320" /></a></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">I haven’t posted in a while and I’m sorry about that!<span class="Apple-converted-space"> </span>I set a few goals this year:<span class="Apple-converted-space"> </span>1) post more to this blog, 2) learn to play the ukulele and 3) learn Italian.<span class="Apple-converted-space"> </span>At this point, my resolutions seem more like suggestions, but it’s only June. <span class="Apple-converted-space"> </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; letter-spacing: 0px;">So far, I’m 7% fluent in Italian and I did buy a ukulele beginners lesson book, so I am making progress. I'd like to point out, however, that learning Italian was also a 2017 resolution. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; letter-spacing: 0px;">I am posting today. That counts, right? I'll have to consult the New Year's resolution authorities.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; letter-spacing: 0px;">Oh, I forgot, I also pledged to practice yoga several times per week and I have kept that resolution. Me and my on-line yoga buddy, Adriene, practice together almost every day. She's very motivational, funny and modifies poses for all practice levels, like a "kickstand" for side plank (which I personally found very helpful, especially after a few seconds in the pose).</span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">If you have (previously) read this blog with any regularity then you are aware I love a good morning muffin with a cup of freshly brewed coffee.<span class="Apple-converted-space"> </span>Living in a city rowhouse, sometimes I can smell coffee brewing from a neighboring house and it really does <i>feel like the best part of waking up</i>.<span class="Apple-converted-space"> </span>But this post is not about coffee, it’s about muffins, and I found a new recipe that makes the most wonderfully light, citrusy, buttery and flavorful muffin, perfect for summer mornings.<span class="Apple-converted-space"> </span></span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">When my freezer muffin reserves get low (right now, I only have two lemon poppy muffins on hand), I forage the internet for new recipes and I found this one for Orange Sour Cream Muffins with Zesty Orange Glaze.<span class="Apple-converted-space"> </span>I rarely follow recipes as written, adding my own twist, and in this recipe, found on <a href="http://damndelicious.com/"><span class="s2">damndelicious.com</span></a>, I substituted yogurt for sour cream.<span class="Apple-converted-space"> </span>I also eliminated the orange glaze (thinking that they would be sweet enough with 2/3 cup of sugar!), but I have to say, that orange glaze did sound damn delicious! </span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">I was thinking of cutting down on the sugar, but I'm glad I didn't, these are not that sweet, in fact, they are just perfect!</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><b>Orange Yogurt Muffins</b></span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">1 3/4 cups all-purpose flour</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">2/3 cup sugar</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">1 tablespoon baking powder</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">1/2 teaspoon salt</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">1/2 cup butter, melted</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">1 cup plain, low-fat Greek yogurt</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">1 large egg</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">1/4 cup orange juice</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">2 Tablespoons of orange zest</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><i>Directions:</i></span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. </span></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; letter-spacing: 0px;">In a large bowl, combine flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together butter, sour cream, egg, orange juice and orange zest. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.</span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Spoon the batter into the prepared muffin tray.<span class="Apple-converted-space"> </span>Bake for about 17 minutes, or until a tester (in my case, a piece of spaghetti) inserted in the center comes out clean.</span></span></div>
<br />KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-42258430363823906852017-09-16T12:06:00.000-04:002017-09-22T06:20:26.579-04:00Southern Italian Charm<div style="line-height: normal;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5jAzAFJckjZFOIAq1ha6968JJEA_VpQUwQCo9cvgLRU-8-BaC8FFXaypfjhHAz6Xe1RMluWUCLIq0XaIrvkGhd6uC6pYCm96TRc-0254eiFwWXkRvhJeFqGpzi67TvdoP7IokhzsDsL-/s1600/DSCN1989.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1094" data-original-width="1600" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5jAzAFJckjZFOIAq1ha6968JJEA_VpQUwQCo9cvgLRU-8-BaC8FFXaypfjhHAz6Xe1RMluWUCLIq0XaIrvkGhd6uC6pYCm96TRc-0254eiFwWXkRvhJeFqGpzi67TvdoP7IokhzsDsL-/s320/DSCN1989.JPG" width="320" /></a></div>
<span style="font-family: "arial"; letter-spacing: 0px;">“Traveling.</span><span style="font-family: "arial"; letter-spacing: 0px;"> </span><span style="font-family: "arial"; letter-spacing: 0px;">It leaves you speechless then turns you into a storyteller.” </span><span style="font-family: "arial"; letter-spacing: 0px;"> -- </span><span style="font-family: "arial";">I. Battuta</span></div>
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<span style="letter-spacing: 0.0px;">I’ve told many stories through this blog. It is one of the joys of my life, writing and sharing. As I write, I hope to transport the reader to the dinner table, into the renovation, to the beach, or across the world.</span></div>
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<span style="letter-spacing: 0.0px;">I’ve been fortunate to be able to travel and for that, I am grateful. Not only for the opportunity to make memories but also the chance to see things I’ve read and learned about. For instance, I never really understood the concept of an aqueduct until I saw a cross section of one built by the Romans!</span><br />
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<span style="letter-spacing: 0.0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-7MUoQcnt6qk7AN_z9d1IfRhLFwfuKpvKgb-TFILN20Qb4aEuoPoXux9OpihGs7aiT21Edcj3jYZgW-pGFbyJXVAeOgX4KE3PfNuTsDQoaYYkIQVqp7GsCy_sOA5oqi4U-N5za5rm-A99/s1600/IMG_2496.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-7MUoQcnt6qk7AN_z9d1IfRhLFwfuKpvKgb-TFILN20Qb4aEuoPoXux9OpihGs7aiT21Edcj3jYZgW-pGFbyJXVAeOgX4KE3PfNuTsDQoaYYkIQVqp7GsCy_sOA5oqi4U-N5za5rm-A99/s320/IMG_2496.JPG" width="320" /></a></span></div>
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<span style="letter-spacing: 0.0px;">About a year ago, I received a brochure from a tour company with an enticing proposition, a 13-day trip to Southern Italy and Sicily. I’ve been north and in a few years I hope to go east, spending several weeks in my family’s home town of Sulmona, but I’ve not been south. </span></div>
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<span style="letter-spacing: 0.0px;">So, I called my bestie from way back and asked her if she wanted to go. She said yes. So did her husband. So did her sister, and in early June, we were off to Mezzogiorno (the nickname for southern Italy) and Sicily, the largest region of Italy and the largest island in the Mediterranean Sea.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemGEwQqnQ_rymHhojZlC7vHN9BbGmE1m3zzBXhObiUbIj30RlffgfC1KjtWD-YKwLaXx12ke0bLHIK2ZDFvuKcWk7_yDt7UIhrrLur6Cmw2K9RrAXVdtvxNOrjqKSL12Hu4636EdAe6NZ/s1600/IMG_1405.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemGEwQqnQ_rymHhojZlC7vHN9BbGmE1m3zzBXhObiUbIj30RlffgfC1KjtWD-YKwLaXx12ke0bLHIK2ZDFvuKcWk7_yDt7UIhrrLur6Cmw2K9RrAXVdtvxNOrjqKSL12Hu4636EdAe6NZ/s320/IMG_1405.JPG" width="320" /></a><span style="letter-spacing: 0.0px;">We landed in Rome on a gorgeous, sunny day. Rome is stunning and we had some time the first day to walk around the city. Of course, we had gelato and a wonderful dinner at an outdoor garden cafe at which local Italian wine was served. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YopavPprkmGNz9y5lRfwx6_lZdwvK7y3S8PgSauO0deBejOkLxux378jQ6ZfHfajLAfxONrYZY3k-rZUYS4ew48sLTU8tn6CDUMT3-CyVnK-8OPOdfvqEuAS0kdLqe86Zl0QsYQFost5/s1600/DSCN1451.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YopavPprkmGNz9y5lRfwx6_lZdwvK7y3S8PgSauO0deBejOkLxux378jQ6ZfHfajLAfxONrYZY3k-rZUYS4ew48sLTU8tn6CDUMT3-CyVnK-8OPOdfvqEuAS0kdLqe86Zl0QsYQFost5/s320/DSCN1451.JPG" width="320" /></a><span style="letter-spacing: 0.0px;"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36wyK58f0h1LtOkROUMUhz4IO5jssoQqAtXhnXm46eeBt6Mb-IFkSF0VaQ7c1x5YA14bK4cHDjZ-UbkDd0XRFz1Q1yv5T0mMukkxqin-RFbKKbMGEb5Ami9QdTvTPNGRQYHQvzG4_UPfk/s1600/DSCN1480.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36wyK58f0h1LtOkROUMUhz4IO5jssoQqAtXhnXm46eeBt6Mb-IFkSF0VaQ7c1x5YA14bK4cHDjZ-UbkDd0XRFz1Q1yv5T0mMukkxqin-RFbKKbMGEb5Ami9QdTvTPNGRQYHQvzG4_UPfk/s200/DSCN1480.JPG" width="200" /></a><span style="letter-spacing: 0.0px;">The next day, it was off to the Colosseum. The entertainment the Romans enjoyed in this magnificent structure was brutal and, since the floors are missing, you can see the chutes through which the lions, tigers, boar and other wild animals would pace about getting ready for a staged fight or be released to their prey. </span></div>
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<span style="letter-spacing: 0.0px;">After the Colosseum, we enjoyed a walking tour of renaissance Rome and tossed some coins into the Trevi Fountain, a beautiful, massive structure showcased in such movies as Roman Holiday, La Dolce Vita and Three Coins in the Fountain. The last time I visited Trevi, I threw one coin in, guaranteeing a return trip to Rome. That worked! So this time I tossed two..legend has it that two coins will bring romance so we’ll see what happens! </span><span style="letter-spacing: 0px;">And how could we not visit the Spanish Steps and the impressive Pantheon. These works of art are quite breathtaking. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvs_9usYPuMD-xQFaDh11wS8y5hie_ckK4aQJK3c1mIlFNBIdbyR_ZibNGrq8UiUiv5lhx8e4iMQLjdOJIY5HLopv_Vk5OcVhBbkagEzuoxvxPRgI2D2t_MGRVIxUCY4WKxsIBVm-GTUp0/s1600/IMG_0013_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvs_9usYPuMD-xQFaDh11wS8y5hie_ckK4aQJK3c1mIlFNBIdbyR_ZibNGrq8UiUiv5lhx8e4iMQLjdOJIY5HLopv_Vk5OcVhBbkagEzuoxvxPRgI2D2t_MGRVIxUCY4WKxsIBVm-GTUp0/s320/IMG_0013_2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJf0lWYgmPG8derCVbEkcmyfq6saimMKryl9Tf6BAte0AyURGjFcHhbQr3RZMvSlGxcaiZeRU4hxgmMM-34UFWiBofYgp9xaCuqRqW856I-hpd7QCr8Sdt5WyqdJWhGEIUUuSAbrihesf/s1600/IMG_0095_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="257" data-original-width="342" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJf0lWYgmPG8derCVbEkcmyfq6saimMKryl9Tf6BAte0AyURGjFcHhbQr3RZMvSlGxcaiZeRU4hxgmMM-34UFWiBofYgp9xaCuqRqW856I-hpd7QCr8Sdt5WyqdJWhGEIUUuSAbrihesf/s320/IMG_0095_2.jpg" width="320" /></a></div>
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<span style="letter-spacing: 0px;">The noble and wealthy Barberini family were among Rome's greatest patrons of the arts and their coat of arms, a beautiful three bees and keys motif in a V-formation </span>adorn many buildings and fountains. Some other visitors may have looked at the bees and keys and quickly moved on, but as a lover of bees, I stopped and admired them, often trailing my group. I took many photos!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghL7ItwV4PdNSDUhuzlsDYgNb75qIwZdHRjQdJFDfcQaFORp8TeMLk4KJoNd8oF4wKsLnveHyl3NutevgG5dT3PeEA7z4IFhyphenhyphenNH6yZLif-FjCwo3xh7PuzvVrJxxyhw567QqYqupaGHlPo/s1600/IMG_1217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="812" data-original-width="1600" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghL7ItwV4PdNSDUhuzlsDYgNb75qIwZdHRjQdJFDfcQaFORp8TeMLk4KJoNd8oF4wKsLnveHyl3NutevgG5dT3PeEA7z4IFhyphenhyphenNH6yZLif-FjCwo3xh7PuzvVrJxxyhw567QqYqupaGHlPo/s320/IMG_1217.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYbKvyUJLaC2LjbForQzMQWg69bGDi4A3lQDxwhUYyn3MLn5y7kSsqzBjl1jhndGcNTG8NL2nfig_v38xvRCox17me6VpGMz4eWf18sBGLoyAj5k-O_9Q5GxeBu9vUHDwWbMisvO1mwEU/s1600/DSCN1580.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYbKvyUJLaC2LjbForQzMQWg69bGDi4A3lQDxwhUYyn3MLn5y7kSsqzBjl1jhndGcNTG8NL2nfig_v38xvRCox17me6VpGMz4eWf18sBGLoyAj5k-O_9Q5GxeBu9vUHDwWbMisvO1mwEU/s320/DSCN1580.JPG" width="320" /></a><span style="letter-spacing: 0.0px;">We left Rome the next day and hopped on our bus to head south to Pompeii. When Vesuvius erupted on that fateful day in 79AD, the toxic ash devoured and destroyed this ancient city. There were warnings of an eruption and those who did not evacuate were immediately killed. </span><br />
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<span style="letter-spacing: 0.0px;">But, the ash did something else, it encased the city in a protective shell and we were amazed by the perfectly-preserved remains that gave us a glimpse into daily Pompeian life, including the worlds oldest profession! The figure you see is not a statue but rather a Pompeian boy, encased in ash in the crouched position he assumed during the eruption.</span></div>
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<span style="letter-spacing: 0.0px;"><span style="letter-spacing: 0.0px;"><span style="letter-spacing: 0px;">It was blazing hot that day and we were thankful to board the cool bus to head south to Naples. The Bay of Naples is stunning and majestic Vesuvius stands in the background reminding us of its mighty force. When we arrived at our hotel, we suspected that our rooms would be facing the water and, like giddy school children, we threw open the balcony blinds and rushed to enjoy the view over looking the Bay of Naples. We enjoyed a leisurely afternoon and dinner at the hotel, the main course being the view of the legendary Castel dell’Ovo. The structure is Naples’ oldest castle and the lore is the Roman scribe,Virgil, buried an egg on the site warning that when the egg cracks, Naples will fall. </span></span></span></div>
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<span style="letter-spacing: 0px;">It was an almost full moon that evening and that photo does not begin to capture the breathtaking beauty.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRFMJVSHxBzgsSANtvpXxY8dowMuW5UTp3fpYERAM9yhmW2shf6LaKFsX_XMRU3xJrGQuU-hPkiT-Nf9PkBr4JoaNgTBedlcjqznVdodXe3mySTe65Pn-mYduOuLxj-VgBmSaUKNd47Gf/s1600/DSCN1714.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRFMJVSHxBzgsSANtvpXxY8dowMuW5UTp3fpYERAM9yhmW2shf6LaKFsX_XMRU3xJrGQuU-hPkiT-Nf9PkBr4JoaNgTBedlcjqznVdodXe3mySTe65Pn-mYduOuLxj-VgBmSaUKNd47Gf/s200/DSCN1714.JPG" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAb4jhGkLor_nQfvZXkPLaccUYm8ZzXGzNywdMoKiSZ5-DCcB48kKnsfT8D_sefPj_TZCm9E555MKGrE1i9lb0S0VosIHGfV-ohonjVfaTqP7lh_GYZtikTViGRnkTLeXaTMvnDAIWJpla/s1600/DSCN1741.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAb4jhGkLor_nQfvZXkPLaccUYm8ZzXGzNywdMoKiSZ5-DCcB48kKnsfT8D_sefPj_TZCm9E555MKGrE1i9lb0S0VosIHGfV-ohonjVfaTqP7lh_GYZtikTViGRnkTLeXaTMvnDAIWJpla/s320/DSCN1741.JPG" width="320" /></a><span style="letter-spacing: 0px;">And then, Capri. I sigh as I write because I really don’t know what to say about this enchanting place and the magic became immediately apparent as our ferry sailed into the harbor. We boarded a private boat and toured the perimeter of the island enjoying the sea caves and the towering rock formations. We sailed through the three Faraglioni, Stella, Faraglione di Mezzo (with its famous arch) and Scopolo. Legend has it, if you’re with your sweetheart, a kiss as you </span><span style="letter-spacing: 0px;">sail through the arched rock will bring good luck. We sailed to the lesser known but equally magnificant Grotta Bianca, named because of the bright white reflection of sunlight off the the bottom of the sea. Capri was a favorite vacation destination of Jackie Kennedy and, during one trip, she ordered a pair of custom-made sandals, still made on the the island….I regret not buying a pair while there!</span><br />
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After the boat excursion, we toured Anacapri, the upper part of the island. To reach the top one must gird their loins through the hairpin turns and edge-of-the-cliff roads but the reward for the adventure is stunning views, charming white-washed buildings and wonderful shopping! </div>
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<span style="letter-spacing: 0px;">Still pinching ourselves after enjoying our little slice of paradise, the next day we headed south towards the Puglia Region, stopping in beautiful Matera, known as the "la Città Sotterranea" (the Subterranean City). Matera lies in a canyon carved out by the Gravina River. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhKK62al2ZKGrYTsh_11fy2vxpp0olmqaC_q6L_X9T1SI-dSFJrS5JVnk4HkC8F8iHHAbXh_h-A5hamLCRy4ZGt6_Obd0HLO1k8DxoMIAeFSXYIHR194tC8mGKjK0K50nOOphzVTtgELF/s1600/DSCN1887.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhKK62al2ZKGrYTsh_11fy2vxpp0olmqaC_q6L_X9T1SI-dSFJrS5JVnk4HkC8F8iHHAbXh_h-A5hamLCRy4ZGt6_Obd0HLO1k8DxoMIAeFSXYIHR194tC8mGKjK0K50nOOphzVTtgELF/s200/DSCN1887.JPG" width="200" /></a><span style="letter-spacing: 0px;">This city of stone, thought to be among the first settlements in what is now Italy, is incredible and it was hard to stop imagining the routine of daily life in these carved caves and grottoes. Its historical center, Sassi, is considered a World Heritage Site, an honor shared with my beloved Philadelphia. In the town center, we enjoyed a caprese salad lunch with fresh baked bread, and I can still taste the freshness of the tomatoes, mozzarella, basil and bread!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5d4PjruL7d19b4wgQ6RyRvJ6x5d89HYYQPS6wS79jO6G_t8GmaxfbktB_HOB1OKWb_-zHp5WL8kx4PNw0rWX2q0nA7t9g-FO4PXnkETUVmfq5YWjJ8oNO7QbD_xmmNUwYna_zTg2IWXw/s1600/IMG_1987.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5d4PjruL7d19b4wgQ6RyRvJ6x5d89HYYQPS6wS79jO6G_t8GmaxfbktB_HOB1OKWb_-zHp5WL8kx4PNw0rWX2q0nA7t9g-FO4PXnkETUVmfq5YWjJ8oNO7QbD_xmmNUwYna_zTg2IWXw/s200/IMG_1987.jpg" width="150" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">After our wonderful pitstop, we continued our bus ride to the Florence of the South, Lecce, in the heel of the boot. Lecce is full of Baroque architecture and the most beautiful and elaborate cherubs and other critters, creatures and characters welcome you through building entrances.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOyzZ1UVQtZ9c2j9OY4VuF8ZMC2_2qcf6ibLrbC-21DHP_lr44TIp99wMVSCKdU8SnKeuuZC-4OIIHoLioGHoEw293OvmRMYjagrA4uM3q0bQif5pvxsAcKPc_EqO1YwMYeY2RXF2UR0S/s1600/IMG_1947.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOyzZ1UVQtZ9c2j9OY4VuF8ZMC2_2qcf6ibLrbC-21DHP_lr44TIp99wMVSCKdU8SnKeuuZC-4OIIHoLioGHoEw293OvmRMYjagrA4uM3q0bQif5pvxsAcKPc_EqO1YwMYeY2RXF2UR0S/s200/IMG_1947.jpg" width="150" /></a><br />
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<span style="letter-spacing: 0px;">Unfortunately the facade of the most ornate and fantastical structure, the Basilica</span><br />
<span style="letter-spacing: 0px;">di Santa Croce, was under restoration during our visit, but we did, however, see a wedding party in the Piazza! </span><br />
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<span style="letter-spacing: 0px;">We strolled by the remains of an excavated Roman amphitheater in Piazza Sant’Oronzo, in the core of the city. Each year in winter, the amphitheater displays a magnificent nativity scene and in summer </span>hosts musicians and rallies for sports teams. Helen Mirren and Gerard Depardieu can often been seen enjoying a glass of wine in Lecce’s cobbled square…we were not lucky to see either celebrity!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBOpAdoSVzlpuEIR8OmHAvlogDJ6DLjOi8q8Vksbq90mL1ZoaAWV17qEcNidS9twNTdcbBD-nXlJiuMDAig6qxF8l6dLmx3HLynWcvLSKUraErxz0kZtSyJrpTF2G1qI3c95zgMcNGxlRz/s1600/IMG_1924.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBOpAdoSVzlpuEIR8OmHAvlogDJ6DLjOi8q8Vksbq90mL1ZoaAWV17qEcNidS9twNTdcbBD-nXlJiuMDAig6qxF8l6dLmx3HLynWcvLSKUraErxz0kZtSyJrpTF2G1qI3c95zgMcNGxlRz/s200/IMG_1924.JPG" width="200" /></a><span style="letter-spacing: 0px;">Lecce is a baroque masterpiece with Roman and Greek influences everywhere. Its buildings are also adorned with many ornamental balconies, built to accommodate socialization among the town’s ladies, who were forbidden to stroll about the town at that time. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyDSeUx4PZLEc2NaiikNGVh0wRET3vFU7K5rnDyBL0eSJolxH6ZC3Xjrmy8KxH585Kinrbf-_RQDLh2HHGx8LVjC8r1WxIDJ5LqJQXhbNY-QqisH6SD6N55qYzkw0103Czx5lniI4H1J8/s1600/IMG_2013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyDSeUx4PZLEc2NaiikNGVh0wRET3vFU7K5rnDyBL0eSJolxH6ZC3Xjrmy8KxH585Kinrbf-_RQDLh2HHGx8LVjC8r1WxIDJ5LqJQXhbNY-QqisH6SD6N55qYzkw0103Czx5lniI4H1J8/s200/IMG_2013.JPG" width="200" /></a><span style="letter-spacing: 0px;"></span><br />
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<span style="letter-spacing: 0px;">The balconies are filled beautiful geraniums and folklore says that when the geraniums were put out, the coast was clear for lovers to visit! </span></div>
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<span style="letter-spacing: 0px;">And while in Lecce we enjoyed Burrata, a fresh Italian cheese made with mozzarella, stracciatella </span><span style="color: #232323; letter-spacing: 0px;">and cream</span><span style="letter-spacing: 0px;">. Buratta is a like a cheesy lava cake explosion and absolutely delicious. I was full but I could not stop eating this artisanal delight! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNapIH0aOhozS1D6UAxT28GK0HtAPrVi0b5kfPvOgnn1ZUlDUTeY26gbCfgYNE5ZPmNaph8Id-n3ZNgWexbipsM-xVTfTEhL56IszKXNiqvklrruRKOS0JluOZG8cy-TjUYsM0Kq52ooQW/s1600/IMG_1917.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNapIH0aOhozS1D6UAxT28GK0HtAPrVi0b5kfPvOgnn1ZUlDUTeY26gbCfgYNE5ZPmNaph8Id-n3ZNgWexbipsM-xVTfTEhL56IszKXNiqvklrruRKOS0JluOZG8cy-TjUYsM0Kq52ooQW/s200/IMG_1917.jpg" width="150" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Y4Ti75L95ZoJbusdvCYTzoL02RETLKMGMD8HGHY0fFpJ1A-pcnbiCt7r6t5HQKo49P4yInfOFoO40nCVuH5-wFOkGTQHWh90M-b0dskYgUfiRCRU9rpqqg2bTLbaBt_9ddgNiV7vmX9J/s1600/IMG_1916.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Y4Ti75L95ZoJbusdvCYTzoL02RETLKMGMD8HGHY0fFpJ1A-pcnbiCt7r6t5HQKo49P4yInfOFoO40nCVuH5-wFOkGTQHWh90M-b0dskYgUfiRCRU9rpqqg2bTLbaBt_9ddgNiV7vmX9J/s200/IMG_1916.jpg" width="150" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="letter-spacing: 0px;">The stunning churches are also filled with beautiful and detailed statues made of wood and paper mache or <i>cartapesta</i>, a craft unique to Lecce. </span>Artisans<span style="letter-spacing: 0px;"> did not have access to more preferred materials, like marble or bronze or the tools to sculpt so they developed this method working with old rages, paper, and straw that could be easily worked and manipulated. </span>There<span style="letter-spacing: 0px;"> was also a practical purpose for this...wood and paper are lighter than stone or metal and made for a lighter load when carrying statues through the streets during processions. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhR0mcnyhJVJn_RB9NYNVE9ZTvmW202ddddsgW0oFriRftwpG2eXpvBypOv-9EFD-U3_PmNfBpE-J-Prj1hMqU8CX6rLsYY7WmsOTBg6AAAAlK9ENMPVeA0VaAOF_IoUfWtH-ruIUQf8v/s1600/IMG_1879.jpg" imageanchor="1" style="clear: left; float: left; font-family: arial; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhR0mcnyhJVJn_RB9NYNVE9ZTvmW202ddddsgW0oFriRftwpG2eXpvBypOv-9EFD-U3_PmNfBpE-J-Prj1hMqU8CX6rLsYY7WmsOTBg6AAAAlK9ENMPVeA0VaAOF_IoUfWtH-ruIUQf8v/s320/IMG_1879.jpg" width="240" /></a><span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">Later, while strolling about that evening, my travel mate, Maureen, stumbled upon fig and almond gelato that she said was absolutely delectable. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial";"><span style="letter-spacing: 0px;">The next day we took a day trip to the fairytale town of Alberobello. This was one of my favorite stops of the whole trip. This delightful little town is filled with 14th Century </span>trulli houses, derived from the greek word for dome, and are</span><span style="letter-spacing: 0px;"><span style="letter-spacing: 0px;"> beehive shaped, white-washed with conical-roofed houses made from local limestone. On top of each trullo house is a keystone, a "signature" of the stonemason who built the house. Some of the </span>trulli houses<span style="letter-spacing: 0px;"> are now used for restaurants, Bed and Breakfasts and stores (believe me, we shopped in a few) but many are still residences. We had a wonderful lunch at a rustic local farmhouse, with the best bread, then it was back to Lecce for the evening. Alberobello is also a (well deserved!) World Heritage Site.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-LIOkE9cJCt3s8G7VY12VWqpu1ZuoUUzYUxynMzs6ApgJ7kW_MLFYsrsGUfZFnv71ptiqUvofa1BTBHKaz74P1goNXkx1CsnjoLifcB7oooIAmW6CXKCCx7-e852G6HZZJ5jUrG-VR5O/s1600/DSCN2023.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1340" data-original-width="1600" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9-LIOkE9cJCt3s8G7VY12VWqpu1ZuoUUzYUxynMzs6ApgJ7kW_MLFYsrsGUfZFnv71ptiqUvofa1BTBHKaz74P1goNXkx1CsnjoLifcB7oooIAmW6CXKCCx7-e852G6HZZJ5jUrG-VR5O/s200/DSCN2023.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5_GPA-DskTEzkdxQvh06ji1L3wUcJz9Zn2svej0kyGEnFCM03dOMMVful12wx1zmd2TmDfE8Y2vZ124TdU6qKXlY5qQmV938U7BAXxm_h-RYLFX2os1_FQNvRRtiWmmc7Gu8E5A4hpuA/s1600/IMG_2064.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5_GPA-DskTEzkdxQvh06ji1L3wUcJz9Zn2svej0kyGEnFCM03dOMMVful12wx1zmd2TmDfE8Y2vZ124TdU6qKXlY5qQmV938U7BAXxm_h-RYLFX2os1_FQNvRRtiWmmc7Gu8E5A4hpuA/s200/IMG_2064.jpg" width="150" /></a><span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">The next morning, we drove south to Calabria to board a ferry to cross the Strait of Messina to Sicily.</span><span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">Maybe I wasn’t paying attention in geography, but I did not realize that the Mediterranean Sea is made up of several local seas and we drove along two - The Ionian to the south and The Tyrrhenian to the west (our tour guide would quiz us!).</span><span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">We stood near the bow of the boat and watched as we sailed into Sicily and then we re-boarded our bus for the 33-mile ride to Taormina where we stayed in Villa Diodoro, enjoying stunning views of Mt. Etna and the Bay of Naxos.</span><span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">We had dinner, cannoli for dessert, because, after all, the cannoli was invented in Sicily. Then we relaxed and got ready for touring the next day.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFwVf2bxET81tcKv-id9BJqKykiTOsl-8IYKpitfybDMqNRn6V6LgW78Vs8ULBhmxzR2oO-XnjmQ1AOlNGkvOudCMJwyZJuO-grAxmcnczKPr8PweOK7xO54-HhnnuVXuhmOU716fUDnG/s1600/IMG_0254_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFwVf2bxET81tcKv-id9BJqKykiTOsl-8IYKpitfybDMqNRn6V6LgW78Vs8ULBhmxzR2oO-XnjmQ1AOlNGkvOudCMJwyZJuO-grAxmcnczKPr8PweOK7xO54-HhnnuVXuhmOU716fUDnG/s200/IMG_0254_2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBe8dpg7qUuSoDYcFsBdJI49dYJfSg_LrT9SYZugFuTStuus72_69B4mVEo5FQhdeb-mAIGDPZKdD0VyZOFlhREakX0UGuP4eGyDt6TWPUEBXow4QNsIexwQtoIlo1zQa0MVqAtXAwRHu/s1600/IMG_2096.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuBe8dpg7qUuSoDYcFsBdJI49dYJfSg_LrT9SYZugFuTStuus72_69B4mVEo5FQhdeb-mAIGDPZKdD0VyZOFlhREakX0UGuP4eGyDt6TWPUEBXow4QNsIexwQtoIlo1zQa0MVqAtXAwRHu/s200/IMG_2096.jpg" width="150" /></a><span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">There are ruins and then there are ruins with a view! Such is the case with the Greek Theatre in Taormina. Before making our way to the ruins, we strolled through the charming and enchanting streets of the city, taking in the shops filled with pottery, pastries and pizza. There were also tons of places buy jewelry, clothing, and other treasures and to enjoy yet more cannolis!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">The Greek Theatre, perched high on a hill in Taormina, was built in the third century BC. Mainly brick (so it may have been rebuilt by the Romans at some point), the theatre is incredibly well preserved and still hosts operas and other musical performances. As a matter of fact, while visiting we were serenaded by a group of singing tourists! A cherished memory indeed.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzjCRrpGeYmBpmTaV4Pl1r15gul7RJDnzp0y1RK9vTLDeyUHnsKv-vJc7MRzc8j2ai4INWNcnvyXtx1EjRdURAtMZyYcF0zZ6Lq47pru3gl-hEzbuonqbKM34fgpv2gN6oOd9EoARMW6p/s1600/IMG_3555.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1013" data-original-width="1242" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQzjCRrpGeYmBpmTaV4Pl1r15gul7RJDnzp0y1RK9vTLDeyUHnsKv-vJc7MRzc8j2ai4INWNcnvyXtx1EjRdURAtMZyYcF0zZ6Lq47pru3gl-hEzbuonqbKM34fgpv2gN6oOd9EoARMW6p/s200/IMG_3555.jpg" width="200" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="letter-spacing: 0px;">That evening we enjoyed dinner on the Corso Umberto, Taormina's main street, and while dining, we heard a brass band playing.</span><span style="letter-spacing: 0px;"> </span><span style="letter-spacing: 0px;">We were delighted to see a parade through the streets honoring St. Anthony Abate complete with the faithful carrying a tall statue of the Saint on a platform.</span><span style="letter-spacing: 0px;"> </span><span style="letter-spacing: 0px;">It was so special and what I always imagined an Italian neighborhood festival to be!</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Some other photos of </span><span style="font-family: "arial" , "helvetica" , sans-serif;">charming</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> Taormina.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">The pottery and pastries were amazing. I bought a little sun you see down there and a holy water font. Maureen bought the most beautiful serving pieces bejeweled with </span><span style="font-family: "arial" , "helvetica" , sans-serif;">pomegranates, oranges and lemons. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fjpapVbsWYPb4JkajXaQ7Hx0qQhlkTQL4JvYcow1QGmyiDOHptEhb70ONnEq8uDcBVjMtbtRI34gWMBeIoyy9fk8HLShuFn0XUOaHKc07iby2c1-zHRnPhAVOLGgvRMJN3eQdrX38-gW/s1600/IMG_3569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fjpapVbsWYPb4JkajXaQ7Hx0qQhlkTQL4JvYcow1QGmyiDOHptEhb70ONnEq8uDcBVjMtbtRI34gWMBeIoyy9fk8HLShuFn0XUOaHKc07iby2c1-zHRnPhAVOLGgvRMJN3eQdrX38-gW/s320/IMG_3569.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGRg_q9FjDcxvZ8RvpfOUPxx9nKlWgt03WFcJ4blkRD9WOgqSdLTbUdqMF-A0dv3kakrV1WoGYgitPS_g3VZK8MxPQ5K2TFg5C8wA_0qXTlgRj-5rfZ7VghqQilSh8p8FiHo8b6fMtZdC/s1600/DSCN2110.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1158" data-original-width="1600" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGRg_q9FjDcxvZ8RvpfOUPxx9nKlWgt03WFcJ4blkRD9WOgqSdLTbUdqMF-A0dv3kakrV1WoGYgitPS_g3VZK8MxPQ5K2TFg5C8wA_0qXTlgRj-5rfZ7VghqQilSh8p8FiHo8b6fMtZdC/s320/DSCN2110.JPG" width="320" /></a><span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The next morning, we were off to Mt. Etna, located between the cities of Messina and Catania. Mt. Etna is in an almost constant state of eruption and, as a matter of fact, we could see ash plumes from the distance as we were driving towards our dusty destination. Mt. Etna is massive, the tallest active volcano in Europe, only does the volcanic rock make wonderful jewelry and other trinkets — including a beautiful pair of rosary beads I purchased — the fertile volcanic soil supports extensive agriculture, orchards and vineyards so this was a perfect excuse to visit the Gambino Family Winery where we were treated to a wine tasting and light lunch! One of the oh-so-handsome employees looked like a young Rocky and, being from Philadelphia, I could not resist mentioning that to him. I was so smitten, I bought four bottles of wine!</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">That night we traveled back to our hotel in Taormina. I loved Taormina, the Jewel of Sicily, and didn’t want to leave but leave we did to head to our next and final destination, Palermo.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit9RKlOiumLkj-hkXTZhR8OqzkP4KZUl0nosaedJD_K4Auf-NSAwj-evsiSG8gSzOgIK3iXazc8gC8SsSPKfPAZ1JmQtoAeXziSBnh_3zN4dGKr4xAXUIFyHtOze7PWMx4mtlEi6cAhAkV/s1600/IMG_2434.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit9RKlOiumLkj-hkXTZhR8OqzkP4KZUl0nosaedJD_K4Auf-NSAwj-evsiSG8gSzOgIK3iXazc8gC8SsSPKfPAZ1JmQtoAeXziSBnh_3zN4dGKr4xAXUIFyHtOze7PWMx4mtlEi6cAhAkV/s200/IMG_2434.jpg" width="150" /></a></div>
<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Palermo is the capital of Sicily and walking around felt no different than walking through any other large city. </span></span><span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">On our way, we </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">stopped to tour the Villa Romana del Casale in Piazza Armerina. The elaborate villa, owned by a Roman aristocrat from the 4th Century, is famous for its intricate mosaics, including bikini-clad woman...the Romans were certainly ahead of their time!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFOPmXh5ygnxVXdDMTyZjBAIVyDBBeBtPNGplUz4_tzktycfpTbCsfluDoyhVQ69Bl2KRHH171JKKmWQeJlG33gM3lFzL-mhpYy-6Hw1WoRLFH9NWL2g5KULu9p2ZNdknsuYXqqqjYdPR/s1600/IMG_2574.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFOPmXh5ygnxVXdDMTyZjBAIVyDBBeBtPNGplUz4_tzktycfpTbCsfluDoyhVQ69Bl2KRHH171JKKmWQeJlG33gM3lFzL-mhpYy-6Hw1WoRLFH9NWL2g5KULu9p2ZNdknsuYXqqqjYdPR/s200/IMG_2574.jpg" width="150" /></a><span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">We visited the Royal Palace that General George Patton turned into his headquarters in 1943. The Palazzo dei Normanni was the seat of the Kings of Sicily during the Norman domination and served afterwards as the main seat of power for the subsequent rulers of Sicily. We visited the Palatine Chapel and were amazed by it’s beautiful and colorful mosaics. We had just enough time to squeeze in another visit to a vineyard in Marsala. Marsala was the landing site for Garibaldi’s army in1860, an arrival that eventually lead to Italy's unification. Garibaldi is revered in Italy. When my sister was a toddler my Grandfather used to affectionately call her Garibaldi when she wore her red coat!</span></span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The next day, exhausted but also thoroughly awestruck, we headed to the airport to begin our journey home (which is another story that I won’t bore you with).</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I am happy to say we saw things we never would have known to see, like the charming houses of Alberobello, the carved city of Matera or Garibaldi’s weapons given as a gift to the founders of the Marsala vineyard we visited. Southern Italy and Sicily are quite different from the north with its amber countryside courtesy of abundant wheat fields. Driving thorough is a memory I will never forget.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">Through our 13-day journey we met some amazing people and formed friendships that hopefully will last a life time. And I hope you noticed in the photos that we had absolutely glorious weather EVERY day! Our journey was made even more special by our funny, caring and knowledgeable guide, Rafalelle, who called us his “family” and would wake us from our road-trip naps with a gentle microphone tap and an endearing “wakey, wakey.” Oh, and I can’t forget to mention our amazing bus driver, Claudio, who kept us safe and on schedule despite two mechanical situations with the bus, although hitchhiking along the Italian countryside may have been it’s own kind of adventure!</span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This was a trip of a lifetime and, if you are planning an Italian vacation, please do consider visiting the south…you will not be disappointed. </span></span></div>
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KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-3920265835638460272017-06-25T07:08:00.000-04:002017-08-06T07:01:48.747-04:00When the Walls Come Tumbling Down!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgydq6BOh8lzmlpouLDqCZNiQXVW9FBmLpusNwN4SRKNgJonPcOfzBK7hW8UL-pHBsGNvpZdNBN-hYxAuNzqx-LLQ-_bM6okf0DJb4Hz54mQKxU-WH0dg__cEHqCz1s8sPhMhmCDxR9II/s1600/Screen+Shot+2016-11-21+at+6.00.17+AM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="876" data-original-width="636" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgydq6BOh8lzmlpouLDqCZNiQXVW9FBmLpusNwN4SRKNgJonPcOfzBK7hW8UL-pHBsGNvpZdNBN-hYxAuNzqx-LLQ-_bM6okf0DJb4Hz54mQKxU-WH0dg__cEHqCz1s8sPhMhmCDxR9II/s320/Screen+Shot+2016-11-21+at+6.00.17+AM.png" width="232" /></a></div>
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<span style="letter-spacing: 0.0px;">If you are my Facebook friend then you no doubt know that I moved back to the city…an adorable brick row home in the Fairmount section of Philadelphia. </span><br />
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<span style="letter-spacing: 0.0px;">I am so happy.</span><br />
<span style="letter-spacing: 0.0px;"><br /></span><span style="letter-spacing: 0.0px;">But, I’ve had my share of move-related hiccups with this house, including unknown knob and tube wiring in the entire front half of the house. Regardless, I am working through the issues to make the house my own.</span><br />
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<span style="letter-spacing: 0.0px;">That could go on for years.</span></div>
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<span style="letter-spacing: 0.0px;">The one thing I absolutely, positively could not live with was the cattle-chute of a stair case, shrouded in seriously awful, 20-year old rugs. In fact, the entire upstairs was covered in those rugs, so my girls, their beaus and I spent a weekend ripping them up. </span></div>
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<span style="letter-spacing: 0.0px;">That was fun. </span></div>
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<span style="letter-spacing: 0.0px;">Underneath was sub-flooring in pretty rough shape and refinishing was not an option so I installed a budget-friendly, engineered hardwood flooring in a beautiful, wide plank oak. It looks so much better! </span></div>
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<span style="letter-spacing: 0.0px;">Back to the staircase.....here is a before photo. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQECoJ0M09Thj8rTm9hRJViBixDY6RZ2IYrKlMJOZHElGQnStaAUpsqnhhaexYA911BZY1tg5HLVIv55E8_AjsrE9by5GFBp10BDNTZ7p2q7yU_eJ8Qxx0igcFWYXc7fXzMNmVmKUnhVzs/s1600/IMG_0799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="859" data-original-width="380" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQECoJ0M09Thj8rTm9hRJViBixDY6RZ2IYrKlMJOZHElGQnStaAUpsqnhhaexYA911BZY1tg5HLVIv55E8_AjsrE9by5GFBp10BDNTZ7p2q7yU_eJ8Qxx0igcFWYXc7fXzMNmVmKUnhVzs/s320/IMG_0799.jpg" width="141" /></a></div>
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<span style="letter-spacing: 0.0px;">Not very inviting, right? And, unfortunately, it was the first thing you saw as you walked in the front door.</span><br />
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<span style="letter-spacing: 0.0px;">Opening it up was not as easy as simply demolishing the wall and installing a newel post, railing and some spindles. First, there was the knob and tube that had to be replaced along with relocating the thermostat and various switches. Then, we had to install a header to reinforce some of the load even though most of the load spans from fire wall to fire wall. Oh, and let’s not forget the glued-down flooring at the base of the stairs. Thankfully, there was only a 12” square section to rip up and replace.</span><br />
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<span style="letter-spacing: 0px;">Once my </span><span style="letter-spacing: 0px;">contractor identified and planned for the foibles, the wall came tumbling down! Even in the state you see, the difference was immediately, 100% better, entirely transforming the first floor….more light, open and airy. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3WVH4-_bD-cLetULfKPTj5ImJyGSh-Z3H0m6UuNED0QXDmNhj4V2N1yFomJm3lstds9ZYEfxBqeVilji3JCHNGVXpfwkGsw_bgIZviC5s-B0pawJnsXK37GToJj3O_vt-D7PoovelVLT/s1600/IMG_0745.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3WVH4-_bD-cLetULfKPTj5ImJyGSh-Z3H0m6UuNED0QXDmNhj4V2N1yFomJm3lstds9ZYEfxBqeVilji3JCHNGVXpfwkGsw_bgIZviC5s-B0pawJnsXK37GToJj3O_vt-D7PoovelVLT/s320/IMG_0745.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHQPqJ5_4PgDcOD3RWMti8X4jVvmTYpX8eyz9d2wRFAXvGypvsanR7pUbGVt0HcpKR6-cU7YcU6yh0HBFx3Yt6jOEFgAftzHvljBrl7QVxVrk_Am-9s8DgjBPe3_HDTtpi6FqiRQUm_aV/s1600/IMG_0751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHQPqJ5_4PgDcOD3RWMti8X4jVvmTYpX8eyz9d2wRFAXvGypvsanR7pUbGVt0HcpKR6-cU7YcU6yh0HBFx3Yt6jOEFgAftzHvljBrl7QVxVrk_Am-9s8DgjBPe3_HDTtpi6FqiRQUm_aV/s320/IMG_0751.jpg" width="240" /></a></div>
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<span style="letter-spacing: 0.0px;">I chose simple staircase accouterments because the 100 year-old post and railing at the top of the stairs are a bit fancy and not easily or affordably replicated. I decided to paint the newel cap, railing and the runs, black and the post, spindles and risers white, totally pilfering an idea from Pinterest!</span></div>
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<span style="letter-spacing: 0.0px;">In retrospect, and another idea I saw on Pinterest, I could have installed a bunch of mismatched posts, but that’s the quirky me talking. The sensible me knows that others would think that was crazy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBd6ZpktWZjnxlW6xqw7Vgi6W6ypBPD3fHyXQoGdzqhEyrCKN03KftQU2HWRuZ1uAlw5ucUQoBgyOydwK_osJ1aEr5q-szourM7HDjSvUvkuNxXFIbC-KpkZ_UBIX8q3KCqDKAUtSKu-HS/s1600/IMG_0911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBd6ZpktWZjnxlW6xqw7Vgi6W6ypBPD3fHyXQoGdzqhEyrCKN03KftQU2HWRuZ1uAlw5ucUQoBgyOydwK_osJ1aEr5q-szourM7HDjSvUvkuNxXFIbC-KpkZ_UBIX8q3KCqDKAUtSKu-HS/s320/IMG_0911.jpg" width="240" /></a></div>
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<span style="letter-spacing: 0.0px;">The old thermostat was not worthy of my fancy-schmancy new wiring so the electrician installed a Nest system. This system is awesome and allows the homeowner to control heating and cooling from their cell phone…how cool! Also, the devil is in the details so I installed a custom switch plate purchased from etsy.com and lovely yellow and gray wallpaper from Cary Lind Designs on the stair wall gives the room a subtle but charming pop of color. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibztBY4ra7UOlz8oE3ZExG8C7oFb5sCVZTiQIh9fGjUlz_mzK8aZcjgv2ICjbp-eJSDTB99FBEta2w7TUwZXwu5uIwpUFdAeU0DHqUZhDBYyYU5em1pFikAEvha9Ti9BgxAcDCfpXvxQci/s1600/IMG_2912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibztBY4ra7UOlz8oE3ZExG8C7oFb5sCVZTiQIh9fGjUlz_mzK8aZcjgv2ICjbp-eJSDTB99FBEta2w7TUwZXwu5uIwpUFdAeU0DHqUZhDBYyYU5em1pFikAEvha9Ti9BgxAcDCfpXvxQci/s320/IMG_2912.jpg" width="240" /></a></div>
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<span style="letter-spacing: 0.0px;">I am so happy with the results. It's all coming together, slowly but surely! </span></div>
KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-88292244248999766202017-03-18T19:59:00.000-04:002017-03-18T19:59:09.661-04:00Pumpkin Oat Dog Biscuits<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdm7Pj9vsttPYvDUCBCNjY6j3xC17b5kS4Xjvs5uAGZZdMFVfgOWqVuDO6rN1F9u3XGgY153k_-sjCMDZ6vYsf6pJkEgv5k8AD8uftUeis_ON08rvwdmGsZOlXvyvElEKstxMc1XZzBejH/s1600/FullSizeRender+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdm7Pj9vsttPYvDUCBCNjY6j3xC17b5kS4Xjvs5uAGZZdMFVfgOWqVuDO6rN1F9u3XGgY153k_-sjCMDZ6vYsf6pJkEgv5k8AD8uftUeis_ON08rvwdmGsZOlXvyvElEKstxMc1XZzBejH/s200/FullSizeRender+%25281%2529.jpg" width="150" /></a></div>
<span style="background-color: #fdfdfd; font-family: Helvetica;">So, my little Faye was pretty sick recently. As uncomfortable as it must have been for her to wait for me to get up each morning so she could "go" outside, she did, sitting patiently by the door. She is such a good dog.</span><br />
<br style="background-color: #fdfdfd; font-family: Helvetica;" /><span style="background-color: #fdfdfd; font-family: Helvetica;">The problem is basically her ultra sensitive system - </span><span style="background-color: #fdfdfd; font-family: Helvetica;">common in Bostons - acting up whenever something <i>slightly</i> unusual is introduced. The vet suggested an all natural food regime so we can finally try to hone in on what triggers her discomfort and itchiness.</span><span style="background-color: #fdfdfd; font-family: Helvetica;"> </span><br />
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<span style="background-color: #fdfdfd; font-family: Helvetica;">Wanting to help her as much as possible, I decided to make all-natural dog biscuits. Researching the subject, I found that pumpkin is good for for diarrhea. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvR36TXixgTYKwkXxWHYpTD8Clc2dLpcWp1Pt_-z7LH4ccH76FbQkpInEW8BeJxh7ZlXLPJr2cgkMhEJ81yyO4OWbBGeSitE71BF0bZqwt7WWf-nl0bwcQFgdmUABabrscEifRfF7OoMH5/s1600/IMG_0677.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvR36TXixgTYKwkXxWHYpTD8Clc2dLpcWp1Pt_-z7LH4ccH76FbQkpInEW8BeJxh7ZlXLPJr2cgkMhEJ81yyO4OWbBGeSitE71BF0bZqwt7WWf-nl0bwcQFgdmUABabrscEifRfF7OoMH5/s200/IMG_0677.JPG" width="200" /></a></div>
Natural pumpkin (not filling) is loaded with fiber and beta-carotene, which her little body converts to vitamin A. Vitamin A, in doggie appropriate amounts, promotes healthy skin and coat and supports liver, lung, and kidney health for dogs. Wonderful! Maybe she will get some relief from the itching too!<br style="background-color: #fdfdfd; font-family: Helvetica;" /><br style="background-color: #fdfdfd; font-family: Helvetica;" /><span style="background-color: #fdfdfd; font-family: Helvetica;">I searched "pumpkin dog biscuits" and found this little jewel of a recipe and after two days of not eating, Faye gobbled her first homemade treat right up! And who could blame her... just look at the cross section of oat and pumpkin goodness! Hell, I wanted one with a cup of tea!</span><br />
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<span style="background-color: #fdfdfd; font-family: Helvetica;">I'm relieved and happy to say Faye is feeling better! </span><span style="background-color: #fdfdfd; font-family: Helvetica;">She is back to good digestive health and the itching seems to have subsided.</span><br />
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<span style="background-color: #fdfdfd; font-family: Helvetica;">Now time to break the table-begging habit. </span><br />
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<span style="font-size: large;"><span style="background-color: #fdfdfd; font-family: Helvetica;"><b>Pumpkin Oat Dog Biscuits</b></span></span><br style="background-color: #fdfdfd; font-family: Helvetica;" /><span style="background-color: #fdfdfd; font-family: Helvetica;">Modified recipe found at bakeatmidnight.com</span><br style="background-color: #fdfdfd; font-family: Helvetica;" /><b><br style="background-color: #fdfdfd; font-family: Helvetica;" /><span style="background-color: #fdfdfd; font-family: Helvetica;">INGREDIENTS</span></b><br style="background-color: #fdfdfd; font-family: Helvetica;" /><span style="background-color: #fdfdfd; font-family: Helvetica;">3 cups whole wheat flour (or whole-grain flour of choice)</span><br style="background-color: #fdfdfd; font-family: Helvetica;" /><span style="background-color: #fdfdfd; font-family: Helvetica;">1 cup whole oats (not quick oats!)</span><br style="background-color: #fdfdfd; font-family: Helvetica;" /><span style="background-color: #fdfdfd; font-family: Helvetica;">1½ cups pumpkin puree </span><br />
<span style="background-color: #fdfdfd; font-family: Helvetica;">A nice squeeze of honey (I didn't measure)</span><br />
<span style="font-family: Helvetica;"><span style="background-color: #fdfdfd;">1/4 cup of natural, unsweetened apple sauce</span></span><br />
<span style="background-color: #fdfdfd; font-family: Helvetica;">2-4 tablespoons water</span><br style="background-color: #fdfdfd; font-family: Helvetica;" /><br style="background-color: #fdfdfd; font-family: Helvetica;" /><span style="background-color: #fdfdfd; font-family: Helvetica;"><b>DIRECTIONS</b></span><br style="background-color: #fdfdfd; font-family: Helvetica;" /><span style="background-color: #fdfdfd; font-family: Helvetica;">Preheat oven to 375 degrees F. Line 1 or 2 baking sheets (depends on size of biscuit cut) with parchment paper. </span><span style="background-color: #fdfdfd; font-family: Helvetica;">Mix all ingredients, except water. Add only enough water to make a workable and rollable dough. </span><span style="background-color: #fdfdfd; font-family: Helvetica;">Roll out to ⅛-1/4-inch thickness. Cut into desired shapes - I made traditional biscuits! </span><span style="background-color: #fdfdfd; font-family: Helvetica;">Bake for 30-35 minutes. Turn off oven and let biscuits sit in oven until oven is completely cool. This is an important step because it helps to dehydrate the biscuits for better storage. Also, your dog will have that oh-so-satisfying <b><i>chomp</i></b>...kind of like a hard cookie vs. a soft cookie. </span><br />
<br style="background-color: #fdfdfd; font-family: Helvetica;" /><span style="background-color: #fdfdfd; font-family: Helvetica;">This recipe makes about 3 dozen “medium” (about 3-inch long) dog biscuits.</span>KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-60785368921989834122016-09-03T09:08:00.000-04:002016-09-03T09:08:35.095-04:00Pistachio Muffins<div class="p1">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ur9SfvzUTWgBF8mHT4C_QaMUfXd2z3fMyshyphenhypheny6pIyQNQ-DM-x4IBxfyg3Q90wRNbe2NE-WA0GQGSFxMMCwtTXONfriogN7-yazQxNZx7t8Xl5W65h9kr-Q4OES5VByr1qeMVqXuM4yZq/s1600/IMG_4411.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Ur9SfvzUTWgBF8mHT4C_QaMUfXd2z3fMyshyphenhypheny6pIyQNQ-DM-x4IBxfyg3Q90wRNbe2NE-WA0GQGSFxMMCwtTXONfriogN7-yazQxNZx7t8Xl5W65h9kr-Q4OES5VByr1qeMVqXuM4yZq/s320/IMG_4411.JPG" width="308" /></a><span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">I worked in Delaware for 15 years and, as you may remember reading, I started working in Center City Philadelphia again last year.</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">I couldn’t be happier. </span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Except for one thing.</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">When I worked in Delaware, I could walk to a place that had the best (BEST) pistachio muffins. So every so often, I would take a stroll and buy a few to satisfy my inevitable craving. Despite the plethora of bakeries and eateries in Center City, I have not been able to find pistachio muffins. </span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Giant, bless their hearts, carries them every now and then. More then than now.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">So, considering this distance and dearth dilemma, the only thing a girl could do is to bake her own. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">So I did.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Pistachio Muffins</span></b></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from a few recipes</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 box of instant pistachio pudding (3.4 ounce package)</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/3 cups all-purpose flour</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup wheat flour</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">¾ cups granulated sugar</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cups brown sugar</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon baking powder</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon baking soda</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Dash of sea salt</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup pistachios, ground pretty finely</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 eggs</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup of milk</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup canola oil</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ teaspoon lemon zest</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">½ teaspoon almond extract</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 375 degrees, and add liners to the muffin pan. In a large mixing bowl mix all dry ingredients – pudding, flour, granulated sugar, brown sugar, baking powder, baking soda, salt and most of the ground pistachios (save a little for topping). In a separate bowl mix wet ingredients, medium mix eggs, almond extract, milk, oil and lemon zest. Combine wet and dry ingredients and hand mix until incorporated. Sprinkle on the reserved ground pistachios and some coarse sugar, which adds a nice, subtly sweet crunch.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fill muffin cups and bake for 15-20 minutes, or until toothpick done.</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">These muffins are so good. The ground pistachios add a little munch, the zest brightens things up, and the almond extract contributes a natural nutty note. Bonus, they freeze beautifully!</span></span></div>
KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com4tag:blogger.com,1999:blog-203629507103234913.post-78893999360492894942016-05-30T15:03:00.001-04:002016-05-30T17:13:42.846-04:00Grilled Tuna with Nectarine Red-Onion Relish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzC9MjKTa08_sGEZeBSGTPd6Eokeihf4G9BootWdGlvNwnCDZJb1TTWhFDH39o2SW1osqcQ21UbomRjDju2SMaSpwW0U-2cWMkvm6NhFMuv10mvryRzIbKMG7c8fb7PCIh3UqU4gpWwJCW/s1600/Screen+Shot+2016-05-30+at+8.16.09+AM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzC9MjKTa08_sGEZeBSGTPd6Eokeihf4G9BootWdGlvNwnCDZJb1TTWhFDH39o2SW1osqcQ21UbomRjDju2SMaSpwW0U-2cWMkvm6NhFMuv10mvryRzIbKMG7c8fb7PCIh3UqU4gpWwJCW/s320/Screen+Shot+2016-05-30+at+8.16.09+AM.png" width="242" /></a></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">It’s grilling season.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Although for some, especially those with easy-to-fire-up gas grills, grilling never stops and continues through all seasons.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJji6OG-Td7IdJFh7Kn5A8kYKbBtrFPUk54Kz_Rh3pFQGQ1Oqg8Qpxu3a4SV7Yo_t9PHzba2gCDUeeegff1I5AlERzOEJ6w8Hug6f_0V0yuz2UX2iNJDGnS5i69TnNXoF7m_QOA_rs9hZ/s1600/Screen+Shot+2016-05-30+at+10.03.35+AM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJji6OG-Td7IdJFh7Kn5A8kYKbBtrFPUk54Kz_Rh3pFQGQ1Oqg8Qpxu3a4SV7Yo_t9PHzba2gCDUeeegff1I5AlERzOEJ6w8Hug6f_0V0yuz2UX2iNJDGnS5i69TnNXoF7m_QOA_rs9hZ/s200/Screen+Shot+2016-05-30+at+10.03.35+AM.png" width="196" /></a><span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">I grill on a Weber charcoal number and I prepare the charcoal in one of those chimney things. I’ve had a few gas grills but, we don’t get along. I singed my hair once standing too close investigating why the goofy thing would not fire up. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">It eventually did, as my hair discovered. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">I don’t have much luck with lawn mowers or weed-wackers either. I've resorted to a manual push mower and a crew of very nice people with heavy equipment.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Younger daughter did fix my weed-wacker, so beware.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">These disclosures bring me to the point of this story. We had dinner at M.'s house this past week and she made grilled tuna. Grilled tuna itself is a treat but top it with a fruity relish and, my friends, you have a genuine taste-bud dance party! Serving fresh fruits with meat not only makes for a pretty presentation but the bright notes of the fruit accentuate and complement the smokiness of grilled meats and fish. I suspect you could use this combination of ingredients with any seasonal fruit you have on hand. Substitute cilantro for the basil and add some jalapeño for a more spicy and savory relish.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Nectarine Red-Onion Relish</span></b></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">From: The Thrill of the Grill</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Ingredients</b></i></span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 red bell pepper, seeded and cut into thin strips</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 ripe but firm rectories or peaches, peeled and cut into 8 slices each</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium red onion (for the color as much as the flavor) sliced into long, thin pieces</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon minced garlic</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup julienned fresh basil</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup red wine vinegar</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup fresh orange juice</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons lime juice (one lime)</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup olive oil</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sand and freshly cracked pepper to taste</span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Directions</b></i></span></span></div>
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<span class="s1"><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine all the ingredients in a large bowl and toss gently. The larger bowl allows you to toss the ingredients together nicely without sending some precious bits over the sides. Chill until ready to serve. This is a slightly runny relish and will keep in the refrigerator for up to two weeks.</span></span></div>
KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-87084174700167246322016-05-23T05:51:00.001-04:002016-05-23T05:51:30.264-04:00Pasta with Creamy Mushroom-Pea Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBbrkfNZvCj4AvhAvO-dS1t_tcyYB23N3sjhGoKqYYaQmK3mPXSZ2FX9sgoeZrhWCkQlcuXSVvs16OZ060J01BNLwhVlUylDLV-hK205XawtSEGeuEOM2M-V2UdKc1qA61ELctRrfMFGe/s1600/IMG_1359.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBbrkfNZvCj4AvhAvO-dS1t_tcyYB23N3sjhGoKqYYaQmK3mPXSZ2FX9sgoeZrhWCkQlcuXSVvs16OZ060J01BNLwhVlUylDLV-hK205XawtSEGeuEOM2M-V2UdKc1qA61ELctRrfMFGe/s320/IMG_1359.jpg" width="240" /></a></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Before I write about our latest Dinner Club gathering, I have to say I skipped a week. Oh, I was present alright but I forgot to take a photo of the absolutely delicious Butternut Squash Lasagna that C.’s daughter’s made. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">C.’s daughter, a farmer who grows the most wonderful vegetables and herbs, has been cooking at Pendle Hill, a local Quaker Retreat House, honing her farm-to-table brilliance. Anyway, for reasons I can’t fully recollect, I forgot to take a photo as we sat down for dinner, which is so not like me because I am usually annoying everyone, delaying dinner, attempting to get the best shot in the best light. However, we did have a guest that evening, a wonderfully talented creator of magical things who stayed with C. while she built spectacular Rammed Earth Walls as part of the Central Park Swarthmore project. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ52Wfy-bDlA5HtQNQnxMzlW0KiBq1uW8Fk1gad2rcHIEO_pFKs-tHWZTJogQlta6Y3Opy6NNN3SNyKyOAnB8Uln0VYZpMqlvJL6jq2lyDLIXehFn_mOut-nRRWcu4X0rstLTMXeQHsu86/s1600/IMG_3314.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ52Wfy-bDlA5HtQNQnxMzlW0KiBq1uW8Fk1gad2rcHIEO_pFKs-tHWZTJogQlta6Y3Opy6NNN3SNyKyOAnB8Uln0VYZpMqlvJL6jq2lyDLIXehFn_mOut-nRRWcu4X0rstLTMXeQHsu86/s320/IMG_3314.JPG" width="320" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">Maybe the talk of the gorgeous walls and the fascinating construction process threw me off. </span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Maybe it was this damn rain because it has rained the entire month of May, except for maybe two days, Mother's Day being one of them and I took advantage of the sunshine to sand a badly damaged farmhouse table.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">I am not exaggerating.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">So, the week after the photo fail, it was my turn to cook and to lift our dreary and drenched spirits, I decided to make the ultimate comfort food, pasta. Apparently, I was not the only one because when A. arrived and asked what we were having she said she was hoping for pasta. That’s the wonderful thing about Dinner Club…we wait all week to have a delicious meal prepared for us and we really do anticipate whatever delight is served. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">It’s a lovely thing we have going.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">I made Pasta with Creamy Mushroom-Pea Sauce from <a href="http://eatingwell.com/"><span style="letter-spacing: 0px;">eatingwell.com</span></a>, a site packed with recipes, menu plans, wine and spirits guides, cooking tips and techniques, nutrition news and much, much more. I made this recipe several times and it’s always a big hit. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEizYGxEbq5Mfv7iOaYG6xfAfKJrqi4T8oJ_aXr_Hb2VcOvZg6kgGgYpBx2H7vOo-DzSWqwYiLSCJviYKaMDM5wh7-faH6oolm9Nhjyo48FUSQoGDqRIFnetUt9Be4n0hn8nOSZsFHPsY/s1600/IMG_3256.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEizYGxEbq5Mfv7iOaYG6xfAfKJrqi4T8oJ_aXr_Hb2VcOvZg6kgGgYpBx2H7vOo-DzSWqwYiLSCJviYKaMDM5wh7-faH6oolm9Nhjyo48FUSQoGDqRIFnetUt9Be4n0hn8nOSZsFHPsY/s200/IMG_3256.jpg" width="150" /></a></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">This recipes calls for prosciutto and I mistakenly got it sliced. Just ask for 2 ounces of prosciutto at the deli counter and dice it up, it will hold up much better. Bacon will work well too but the Italian stuff is much fancier. Also, I’ve made this recipe with different kinds of mushrooms and all work well but the chanterelles and creminis give the dish an earthy and deep flavor. I like this recipe a little creamier so I added a bit more cream. Oh, and don’t be tempted to use Half & Half instead of heavy cream….you’ll be disappointed because there is something so satisfying, velvety and luscious when proper cream mingles with white wine.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">This recipe is quick, delicious and a little fancy. Perfect topped with some Parmesan cheese and served with a crisp Pinot Grigio or Rose.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Pasta with Creamy Mushroom-Pea Sauce</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">From EatingWell: May/June 2007</span></span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">8 ounces whole-wheat pasta, such as fusilli or rotini</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cups shelled English peas, (4 1/2 pounds unshelled) or frozen peas</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon extra-virgin olive oil</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 ounces sliced prosciutto, diced</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups quartered cremini, or sliced chanterelle mushrooms (about 6 ounces)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup white wine</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup reduced-sodium chicken broth</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup whipping cream</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Lots of freshly ground pepper, to taste</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.</span></span></div>
KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-33673988702717826122016-05-15T18:19:00.002-04:002016-05-15T19:44:07.461-04:00Braised Chicken with Artichokes and Olives<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZHJTB7sV15OUslmC5f_vjpQwvDeUHnMzJP6god45nDopeo88y8q-U88I7GRL9dQ_HKJ_fcCcOwP_EO754slbPszcQU_kcDK2scTBFgUDLl_KW5E_Qw2K7zRPWnBqKknGFCxRJXjB651e/s1600/IMG_3167.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZHJTB7sV15OUslmC5f_vjpQwvDeUHnMzJP6god45nDopeo88y8q-U88I7GRL9dQ_HKJ_fcCcOwP_EO754slbPszcQU_kcDK2scTBFgUDLl_KW5E_Qw2K7zRPWnBqKknGFCxRJXjB651e/s320/IMG_3167.JPG" width="320" /></a></div>
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<span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">We seem to have trends at dinner club. For a while, we religiously cooked from the Jerusalem cookbook and, thankfully, every now and then a meal or dessert from one of the Ottolenghi books graces our table. Lately, NYTimes Cooking seems to be the reliable go-to, and for good reason. The recipes are interesting, satisfying, flavor-packed, fairly easy to follow and the introductory comments are both informative and often entertaining. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I am behind in my posts, so it's a good thing the chicken that A. made three (yes, three) weeks ago was completely delicious and memorable (what else is new….all of our meals are so good), and it was courtesy of NYTimes Cooking, Braised Chicken with Artichokes and Olives.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">What can go wrong when you braise chicken and add a Mediterranean brew of artichokes, garlic, mint and olives? And, if those flavors are not temping enough, introduce the bright notes of white wine and lemon juice and, by golly, you’ve got yourself a tasty little dish.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Really. Tasty.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">A note about the artichokes…they are a lot of work and frozen artichoke hearts are just as good and way less effort than the peeling, slicing and scooping required in this recipe. The good folks at NYTimes cooking are probably gasping at the thought but, we’re all busy and why not benefit from shortcuts when someone has already gotten to the heart of the matter, or in this case, the artichoke. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="letter-spacing: 0.0px;">Seriously, this recipe is crazy good and once you surrender to the fresh artichoke alternative, it’s also pretty easy, especially for a fancy week-night meal.</span><span style="letter-spacing: 0px;">You’ll want to serve this with crusty bread so you can sop up all the garlicky/lemony/winey/savory juices. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We started the evening with a wonderful bottle of rose...crisp and light, the tasting notes describe this wine as "a subtle rose, with deep pink color; notes of strawberry and cherry; light body and a dry, refreshing finish."<span style="background-color: white; color: #37342b;"></span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>Braised Chicken with Artichokes and Olives</b></span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">By: NYTimes Cooking</span></span></div>
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<span style="letter-spacing: 0.0px;"><b><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></i></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 ½ lemons</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 medium artichokes, about 1 1/2 pounds</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 ½ pounds bone-in chicken pieces</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons kosher salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons black pepper</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons extra-virgin olive oil, more as needed</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 garlic cloves, smashed and peeled</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 ½ cups cherry tomatoes, halved</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pinch red pepper flakes</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">¾ cup dry white wine</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">⅓ cup pitted olives, halved (use black, green or a mix)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 large rosemary branches</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon unsalted butter</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Grated Parmigiano-Reggiano, as needed</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Chives or mint leaves, for garnish (optional)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Use frozen artichoke hearts OR to use fresh artichokes squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon. (Do not discard after zesting.) Return chicken to pan. Bring liquid to a simmer.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="letter-spacing: 0px;">Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes. (Check white meat after 25 minutes and remove from oven if done.) Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.</span><span style="letter-spacing: 0.0px;"></span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes. (Watch carefully to see that it does not burn.) Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like. A. used parsley because parsley makes everything better.</span></span></div>
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KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-48558239330795803872016-05-01T07:19:00.002-04:002016-05-01T18:47:38.064-04:00Chicken Tacos with Chipotle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hNOU0btSpL6SJpIcD4dNk6wQfRahFrlbRLsbdZsy_vnKggm2iTxjJa8URby8oOdaCEWLa5nBkvSw5Sr8ZWZRBhSFkO4SJaa7-OTEhEXFpSwhEb7Chz0C83kJ9CwcZtpDR1WYE6PhHJ_d/s1600/IMG_3111.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hNOU0btSpL6SJpIcD4dNk6wQfRahFrlbRLsbdZsy_vnKggm2iTxjJa8URby8oOdaCEWLa5nBkvSw5Sr8ZWZRBhSFkO4SJaa7-OTEhEXFpSwhEb7Chz0C83kJ9CwcZtpDR1WYE6PhHJ_d/s320/IMG_3111.JPG" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">It was a New-York-Times-State-of-Mind Dinner Club <i>last</i> week.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">First, M. served to-die-for Chicken Tacos with Chiptole.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Then A. presented the most beautiful Pistachio Poundcake With Macerated Strawberries.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Sigh. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">And I wonder why those pesky 3-5 LBS just linger.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Chicken thighs are used in the taco recipe and are simmered, cooled, shredded then added to a mixture of sautéd chipotles, garlic and adobo sauce. The result is the most succulent, perfectly spiced and balanced chicken that has ever graced a taco. Mix in the suggested toppings and, let me tell you, this is not your average taco. It makes me sad to think that the taco experience of most people is limited to chain-restaurant fare, except perhaps for those who live in California, where there are the best little stands sprinkled along the highways. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Miners in Mexico used to snack on tacos and soon stands, referred to as taquerías, sprung up in Mexico City selling the little envelopes of deliciousness. Since then, tacos have become wildly popular in the United States and are frequently featured in NYTimes cooking and other popular cooking sites and shows. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Then there was the pistachio poundcake. With macerated strawberries. And whipped cream. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">I cannot resist anything with pistachios and I bet you can’t either so here's the link to the <a href="http://cooking.nytimes.com/recipes/1018061-pistachio-poundcake-with-strawberries" target="_blank">poundcake</a> recipe.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">As I read through the taco recipe, one reader said (I like reading the comments section because that’s where you see reader short cuts and ingredient workarounds)…”25 ingredients! Are you kidding me for a weeknight dinner?” And, to be fair, there are a lot of ingredients in the taco recipe but don’t be deterred….so worth it! As you are reading you may ask…what exactly is an allspice berry. Well, it’s just the whole version of ground allspice, like pepper. About five allspice berries equals about one teaspoon of ground allspice, so about 1/4 teaspoon of ground allspice will do the trick if you don’t have whole on hand!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Chicken Tacos with Chipotle</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">NYTimes Cooking</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">TACO INGREDIENTS</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">4 large bone-in chicken thighs, about 1 1/2 pounds</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">3 scallions, left whole</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">1 bay leaf</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">1 thyme branch</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">3 black peppercorns</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">1 allspice berry</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">2 cloves</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Kosher salt</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">3 tablespoons olive oil</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">1 medium yellow onion, finely diced</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">2 garlic cloves, minced</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">½ teaspoon ground cumin</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">2 or 3 chipotle chiles in adobo, chopped</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">3 tablespoons adobo sauce, from the can</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">½ cup broth (use broth from simmered chicken)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">8 fresh corn tortillas</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">GARNISH</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Thinly sliced serrano chile</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Thinly sliced radishes</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Sliced avocado</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Crumbled queso fresco or mild feta cheese</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Crème fraîche or Mexican crema</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Cilantro sprigs</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Dried oregano</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Lime wedges<span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">PREPARATION</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0.0px;">Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">Heat the tortillas over steam or by your favorite method, keeping them soft and pliable. Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITMQZ3wg554yT5Wdumbje5Cd7vcvwBvQ1vfpbeCOM89bSsij1b5lJz1MzbOKRRLbtPn59US_jHDtPk-U2YnY8NZys_mibnvjfaz9nd36kUGnF9F0fRZ3Mny0lKpzkJbMc5XgKuguGxg5s/s1600/IMG_3112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITMQZ3wg554yT5Wdumbje5Cd7vcvwBvQ1vfpbeCOM89bSsij1b5lJz1MzbOKRRLbtPn59US_jHDtPk-U2YnY8NZys_mibnvjfaz9nd36kUGnF9F0fRZ3Mny0lKpzkJbMc5XgKuguGxg5s/s320/IMG_3112.JPG" width="320" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">Then we had the poundcake. Good grief, was that ever good!</span></div>
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KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-52975082128023426532016-04-17T11:14:00.001-04:002016-04-17T11:14:15.380-04:00Lemon Poppy Breakfast Biscuits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5j1-MVn4xVY8LW5WkiWKMpYLdQrhyphenhyphen-jTP-mYMAPEKYgxr3bS7QvzKJ0CabSum0CrohvU0EldRYBK0OXJOnHb05JooCDvOnYSfTmNcybAwLQ79C6rSZPnuk-belLF0Zo-bKtVpNp0SfWQJ/s1600/IMG_3096.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5j1-MVn4xVY8LW5WkiWKMpYLdQrhyphenhyphen-jTP-mYMAPEKYgxr3bS7QvzKJ0CabSum0CrohvU0EldRYBK0OXJOnHb05JooCDvOnYSfTmNcybAwLQ79C6rSZPnuk-belLF0Zo-bKtVpNp0SfWQJ/s320/IMG_3096.JPG" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;">I am having a hard time finding pre-made low carb breakfast alternatives. Eating Egg Beaters every day, regardless of how I gussy-up the concoction, is getting boring. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So I turned to my trusty friend, the Internet, and found many good alternatives, including the recipe below adapted from the blog, alldayidreamaboutfood.com. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">All I can say is </span><i style="font-family: Arial, Helvetica, sans-serif;">oooooh baby</i><span style="font-family: Arial, Helvetica, sans-serif;">. These little low-carb morsels of lusciousness are so incredibly good and at about 4.5 grams of carbohydrates, they definitely make the quick breakfast, low-carb cut!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Sorry Egg Beaters.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You can find almond flour and coconut flour in the organic section of most supermarkets or in Trader Joe's or Whole Foods.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Lemon Poppy Breakfast Biscuits</span></b><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup almond flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup coconut flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp poppy seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 ounces cream cheese, softened (I used half sour cream and half cream cheese)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup confectioners sugar or stevia</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg, room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Zest of one lemon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp lemon juice</span><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Directions</span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 325F and line a large baking sheet with parchment paper. In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder and salt. In a large bowl, beat cream cheese, sweetener, egg, lemon zest, lemon juice and stevia extract. Beat in almond flour mixture until well combined. Form by hand into 8 to 10 even balls. Flatten with the palm of your hand to about 1/2 inch thick circles. Bake about 20 minutes, until set and just barely brown around the edges. Remove and let cool on pan.</span>KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-62750523309855513812016-04-12T06:04:00.000-04:002016-04-12T06:04:16.658-04:00Greek Quiche With Artichokes, Kalamata Olives, Sun-Dried Tomatoes & Feta<div class="separator" style="clear: both; text-align: center;">
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<span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">For various and sundry reasons, Dinner Club has been meeting on Monday nights instead of Wednesday night for the past couple of weeks.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I feel like my circadian rhythms are all discombobulated, but it's nice to be together regardless of the day. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Younger daughter has always wanted to go to Greece, and I don’t blame her. It seems that visiting Greece may be a bit like traveling through time with its archaeological sites, museums and ruins scattered about the country. Greek cooking also has long and deep roots that can be traced back 4,000 years. </span></span><span style="font-family: "\22 arial\22 " , "\22 helvetica\22 " , sans-serif;">And, did you know, the first cookbook in history was compiled in Greece in 330 B.C.? </span><br />
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The pure and simple combination of herbs, spices, fresh vegetables, cheeses and good olive oil typically evident in Greek fare are, however, subordinate to the social dimension of the dining experience and a movie that comically illustrates this is</span></span><span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;"> </span><i style="font-family: arial, helvetica, sans-serif; letter-spacing: 0px;">My Big Fat Greek Wedding.</i><span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="letter-spacing: 0px;">If you haven’t seen the movie, it’s hysterical. Basically, a girl, Toula Portokalos from a very traditional Greek family falls in love with — gasp — a Protestant boy named Ian Miller. When Ian announces that he doesn’t eat meat, Aunt </span>Voula<span style="letter-spacing: 0px;"> retorts “What do you mean he don't eat no meat? Oh, that's okay. I make lamb.”</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">All this brings me to Greek inspired meal we had at C.’s house, who herself has visited Greece some years ago. It was a delicious quiche made with Kalamata olives, sun dried tomatoes, feta and artichokes. Feta is a tangy, salty-brined cheese, made in Greece, that seems to make its way into all kinds of dishes, including desserts and one of the most delectable little triangles of goodness ever, spanakopita. I toss it in salads and omelets and am never disappointed.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNs3odTAY9TfixJxeRiRCUjtrfByCB11ZfvjMGKEY0ORD1qxiiF6wAj5XxmqixQfh-0i2Q7VaWA83LtSaNgQum35bTf29NrUzZVn6fXE6AJbE1gNEF5Diff08fXh_GMX8sLSlJMuQ1vAw/s1600/IMG_3057.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNs3odTAY9TfixJxeRiRCUjtrfByCB11ZfvjMGKEY0ORD1qxiiF6wAj5XxmqixQfh-0i2Q7VaWA83LtSaNgQum35bTf29NrUzZVn6fXE6AJbE1gNEF5Diff08fXh_GMX8sLSlJMuQ1vAw/s320/IMG_3057.JPG" width="320" /></a><span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">A bundt cake is the subject of another very funny exchange in the movie. Ian’s parents were invited to the Portokolos house for dinner and when receiving the bundt cake from Mrs. Miller, Maria, Toula’s mother, looks at it skeptically. Mrs. Miller explains “It’s a bundt.” Maria, then tries many times, unsuccessfully, to say bundt and finally Aunt Freida whispers to her “It’s a cake.” Maria then says, very enthusiastically, “It’s a cake! I know! Thank you! Thank you very, very much.” As Maria is walking away, she says to Aunt Freida, “There’s a hole in this cake!”</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The cake is presented after dinner with a potted flower in the hole.</span></span></div>
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<span style="font-family: "\22 arial\22 " , "\22 helvetica\22 " , sans-serif;">Without knowing what we were going to have for dinner, I made a Blueberry Lemon Bundt Cake for dessert. </span><span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">I did not fill my cake’s hole with a flower but A. brought us each a little potted flower to celebrate spring!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">Don't you just love when the universe lines up?!</span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Greek Quiche With Artichokes, Kalamata Olives, Sun-Dried Tomatoes & Feta</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">From: cleaneatsfastfeets.com</span></span></div>
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<span style="letter-spacing: 0.0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></i></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 pre-made pie crust</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tbsp. Olive Oil</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 Medium Red Onion</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves Garlic</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup Sun-dried Tomatoes, roughly chopped</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup Kalamata Olives, roughly chopped</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup Artichokes,marinated in oil, roughly chopped</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup Feta cheese, crumbled</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup Milk</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 eggs</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 Tablespoons fresh Oregano</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp .Salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp. Pepper</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Instructions</i><br />
Preheat the oven to 350. In medium saucepan, add 1 tablespoon olive oil over and warm up on medium-high heat. Once warmed, add diced onions and cook until just starting to turn translucent, about 6 minutes. Add minced garlic and sun-dried tomatoes and let cook for a few minute longer. Remove from heat, add kalamata olives, artichokes and let rest.</span></span></div>
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Meanwhile, whisk together eggs, milk and spices, salt and pepper in a small bowl.</span></span></div>
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Add the onions, garlic, sun-dried tomatoes mixture to the pie crust. Top with 1/2 cup feta cheese. Pour egg and milk mixture over top, not worrying if everything is covered. Bake until top just starts to turn golden brown, about 40-50 minutes. Serve with crusty bread and a beautiful salad.</span></span></div>
KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-9796004289210905442016-04-03T08:43:00.002-04:002016-04-03T08:43:44.726-04:00Turkey and Zucchini Burgers with Green Onion & Cumin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2X7onJavUc7weBwsF9Jym5wX06MNc9UP0mWHYQ12EqXPSMWihDlLUOM-8fx7a-YY7HfKtQgWqbD-0sq-J3l2jp0Meu8-VlpBQqIwMPp34xhDHh5VooQvOv2lW_mJu-YF9vcALaEKI-JWt/s1600/IMG_2984.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2X7onJavUc7weBwsF9Jym5wX06MNc9UP0mWHYQ12EqXPSMWihDlLUOM-8fx7a-YY7HfKtQgWqbD-0sq-J3l2jp0Meu8-VlpBQqIwMPp34xhDHh5VooQvOv2lW_mJu-YF9vcALaEKI-JWt/s320/IMG_2984.jpg" width="240" /></a></div>
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<span style="letter-spacing: 0.0px;">It was back to the Jerusalem cookbook this past week. A. made Turkey and Zucchini Burgers, and just like everything else from this beautifully illustrated book, these little morsels are delicious. I wanted seconds, but stopped myself and instead finished up the pappardelle that escorted the burgers to the table. </span></div>
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<span style="letter-spacing: 0.0px;">Note the recipe calls for grated zucchini. </span></div>
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<span style="letter-spacing: 0.0px;">I have a story about zucchini. </span></div>
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<span style="letter-spacing: 0.0px;">I had lunch with a friend at <i>V Street</i> on 19th Street in Philadelphia. V Street is a wonderful vegetarian restaurant that serves all kinds of delicious fare and, bonus, employs some of the friendliest most polite servers I have ever encountered. </span></div>
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<span style="letter-spacing: 0.0px;">Anyway, I really wanted an item on the menu — Dan Dan Noodles — but it was pasta. I explained to the waiter that I was watching carbs and asked if he could suggest a yummy alternative. He told me they could make the dish with zucchini pasta. Hmmmm, that sounds interesting, and let me tell you, the dish was not only scrumptious but also game-changing. I got to thinking….I have a tool to make veggie pasta, a Veggetti, that I unearthed during my recent basement excavation. So I whipped it out and am starting to experiment as part of my low-carb extravaganza. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4xRSBuU8h3_RdJq4vXOG683O_DtHt3gQkFCXjTasEKLk80zjBX1F5WnECNg05tEU0ui97vZ0phxn41D1tsFQwlJ_RE1KRBTaaiQYbd6H6I_XUVU8ZkeC3VaXw1t5nKYdeATRPuIZWCYW/s1600/IMG_3022.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4xRSBuU8h3_RdJq4vXOG683O_DtHt3gQkFCXjTasEKLk80zjBX1F5WnECNg05tEU0ui97vZ0phxn41D1tsFQwlJ_RE1KRBTaaiQYbd6H6I_XUVU8ZkeC3VaXw1t5nKYdeATRPuIZWCYW/s200/IMG_3022.jpg" width="150" /></a><span style="letter-spacing: 0.0px;">If you have not seen the infomercials for the Veggetti, let me explain. First, there are two versions, a fancy crank model and the more modest hand-held version. I have the latter that I purchased at Target for $10 in the “As Seen on TV” isle. Basically, you hold the Veggetti over a bowl, insert your vegetable of choice (typically carrots, zucchini, parsnips, potatoes or cucumbers), and twist the vegetable clockwise against the blades. This action produces the most delicious little ribbons of pasta that you either boil or sauté and top with you favorite sauces. </span></div>
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<span style="letter-spacing: 0.0px;">Sorry to digress from the delectable turkey burgers but I just had to tell you my zucchini story. Oh, and the sauce that accompanies this dish can be served on top of anything. It would be wonderful dolloped on a baked sweet potato or grilled chicken!</span></div>
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<span style="letter-spacing: 0.0px;"><b>Turkey and Zucchini Burgers with Green Onion & Cumin</b></span></div>
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<span style="letter-spacing: 0.0px;">From: <i>Jerusalem Cookbook</i></span></div>
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<span style="letter-spacing: 0.0px;"><b>Burgers</b></span></div>
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<span style="letter-spacing: 0.0px;">1 lb ground turkey</span></div>
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<span style="letter-spacing: 0.0px;">1 large zucchini, grated</span></div>
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<span style="letter-spacing: 0.0px;">3 green onions, thinly sliced</span></div>
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<span style="letter-spacing: 0.0px;">1 large egg</span></div>
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<span style="letter-spacing: 0.0px;">2 Tablespoons chopped mint</span></div>
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<span style="letter-spacing: 0.0px;">2 Tablespoons chopped cilantro</span></div>
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<span style="letter-spacing: 0.0px;">2 cloves garlic, crushed</span></div>
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<span style="letter-spacing: 0.0px;">1 teaspoon salt</span></div>
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<span style="letter-spacing: 0.0px;"> ½ teaspoon cayenne pepper</span></div>
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<span style="letter-spacing: 0.0px;">Sunflower oil for searing, about 6 Tablespoons</span></div>
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<span style="letter-spacing: 0.0px;"><b>Sour Cream & Sumac Sauce</b></span></div>
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<span style="letter-spacing: 0.0px;">½ cup sour cream</span></div>
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<span style="letter-spacing: 0.0px;">2/3 cup Greek yogurt</span></div>
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<span style="letter-spacing: 0.0px;">1 teaspoon lemon zest</span></div>
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<span style="letter-spacing: 0.0px;">1 Tablespoon freshly squeezed lemon juice</span></div>
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<span style="letter-spacing: 0.0px;">1 small clove garlic, crushed</span></div>
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<span style="letter-spacing: 0.0px;">1 ½ Tablespoons olive</span></div>
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<span style="letter-spacing: 0.0px;">1 Tablespoon sumac or za’atar which can be found in a Mediterranean food store</span></div>
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<span style="letter-spacing: 0.0px;">½ teaspoon salt</span></div>
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<span style="letter-spacing: 0.0px;">¼ teaspoon freshly ground pepper</span></div>
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<span style="letter-spacing: 0.0px;">First, make the sauce by mixing all ingredients together, stir well and chill until needed.</span></div>
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<span style="letter-spacing: 0.0px;">Preheat the over to 425°. In a large bowl, combine all the ingredients for the burgers except the sunflower oil. Mix with your hands and then shape into 18 burgers, each weighing about 1 ½ oz.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegKQn_T4WyjFvxUCA6t-5w9yftSfsaiAV7q-KrcBkDBFJ2p5gL-FHuqChCu1V5Yt1M02qA4D9GSY-dLtulh1LsbDkAIvTwF3bCXffh7K-dwwXCdu2dTqqDeFaVW50hSyX5FCqlludWsv8/s1600/IMG_2988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegKQn_T4WyjFvxUCA6t-5w9yftSfsaiAV7q-KrcBkDBFJ2p5gL-FHuqChCu1V5Yt1M02qA4D9GSY-dLtulh1LsbDkAIvTwF3bCXffh7K-dwwXCdu2dTqqDeFaVW50hSyX5FCqlludWsv8/s320/IMG_2988.jpg" width="320" /></a></div>
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<span style="letter-spacing: 0px;">Pour enough sunflower oil into a large frying pan to form a layer on the bottom of the pan. Heat over medium heat until hot, then sear the burgers in batches on all sides. Don’t crowd the burgers, they won’t brown properly. Add more oil as needed until all burgers are golden brown. </span></div>
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<span style="letter-spacing: 0px;">Transfer the seared burgers to a baking sheet lined with parchment paper and place in the oven for 5-7 minutes. Serve warm with the sauce spooned over or on the side. </span></div>
KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-3350498358879169202016-03-28T08:31:00.002-04:002016-03-29T05:54:48.053-04:00Grilled Asparagus with Romesco Sauce and Apple Balsamic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFg9n-ZxH7YOXzUtI2bKgZ8Xrm25XlpwhA2nFabZZixKJV5NROKEft74BihI9qKofJg9QQ33aemcbESVHbxT3Tv6S4xOTuFVbX6aEVrh8O29n-4W52MNG_8tWulU4xUss7w0tHTBoTxvnr/s1600/IMG_2920.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFg9n-ZxH7YOXzUtI2bKgZ8Xrm25XlpwhA2nFabZZixKJV5NROKEft74BihI9qKofJg9QQ33aemcbESVHbxT3Tv6S4xOTuFVbX6aEVrh8O29n-4W52MNG_8tWulU4xUss7w0tHTBoTxvnr/s320/IMG_2920.jpg" width="240" /></a></div>
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<span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">A few years ago each of us bought the <i>Jerusalem</i> cookbook by Yotam Ottolenghi and Sami Tamimi and for the next several months, a meal from the popular publication graced our Dinner Club tables. C. hosted an entire New Year’s dinner inspired by the delights.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Last week was a M. kind of week. First, it was her turn to cook dinner for the crew, then she hosted a birthday dinner for Mr. M. featuring the <a href="http://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake" target="_blank">NYTimes Guinness Cake</a> as the finale, a true masterpiece….and quite tasty.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The recipe that M. prepared for Dinner Club was not from our trusty favorite, <i>Jerusalem,</i> but from a later cookbook, <i>NOPI</i>, written by one of the Jerusalem chefs, Yotam Ottolenghi and head chef of the London restaurant with the same name, Ramael Scully.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcUNoBI572Me2pDI371b8EfPg0u0f-XiA4-1iRcnPqnDEXaFynp5_AWw8PvftMLH4kDkUfnO-ZkcI3cKjDznDv8lWdOowKOOhIBMLP08NuR6pylbV9gk_9LlfhoG3ffLzDmZJxPBW0mGM/s1600/IMG_2955.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcUNoBI572Me2pDI371b8EfPg0u0f-XiA4-1iRcnPqnDEXaFynp5_AWw8PvftMLH4kDkUfnO-ZkcI3cKjDznDv8lWdOowKOOhIBMLP08NuR6pylbV9gk_9LlfhoG3ffLzDmZJxPBW0mGM/s200/IMG_2955.JPG" width="200" /></a><span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Many cooks have grown to love the striking, exotic, aromatic and flavorful simplicity of other Ottoglenghi recipes but this new book looked a little intimidating. So, I decided to read the cookbook reviews of Nopi and one review states…“the book even begins with a disclaimer from Ottolenghi, who writes ‘most of the recipes here will be more challenging for most home cooks.’”</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Well M. was not deterred. She turned to page 18 and whipped up the recipe for Grilled Asparagus with Romesco Sauce and Apple Balsamic. And, if that weren’t enough, she grilled shrimp to serve along side.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Then, later that week, the birthday Guinness Cake. Sigh.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Grilled Asparagus with Romesco Sauce and Apple Balsamic</b></span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">By: NOPI</span></span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Romesco Sauce</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 dried ancho chile soaked in water for 30 minutes, drained, seeded and coarsely chopped</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 oz. whole almonds, toasted</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 3/4 oz crustless sourdough bread, cut into cubes</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 medium plum tomatoes, cut into wedges</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon of good quality sherry vinegar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 teaspoons of olive oil</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I medium red chile, seeded and coarsely chopped</span></span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Asparagus</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 1/4 lbs asparagus, woody ends trimmed</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 1/2 tablespoons balsamic vinegar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup apple juice</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon superfine sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon olive oil</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 oz sliced almonds, toasted</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Coarse sea salt and black pepper</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4oJP8gCNrm03FxwvImUe949nXv4Kzb9cacYGNI63P5he193mKMHIhdJDUJlz9nUIdyxMCEOTNMc6cKzkEqm5fIN6rr1xxm6RakIBELk0W1Npt_u0kGSueDz3kkhYJps6AVA0kPn8syC0-/s1600/IMG_2916.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4oJP8gCNrm03FxwvImUe949nXv4Kzb9cacYGNI63P5he193mKMHIhdJDUJlz9nUIdyxMCEOTNMc6cKzkEqm5fIN6rr1xxm6RakIBELk0W1Npt_u0kGSueDz3kkhYJps6AVA0kPn8syC0-/s320/IMG_2916.JPG" width="240" /></a><span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Place all ingredients for the romesco sauce in a small bowl, along with 1 teaspoon of salt and a good grind of black pepper. Stir well, cover, then leave in the refrigerator to marinate for 4 hours, or preferably, overnight. Transfer to a food processor and blitz to form a paste. Place in a small plan and warm through just before serving. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bring a medium saucepan of salted water to a boil and add the asparagus. Blanch for 1-2 minutes, until a dente, then drain and refresh under cold water. Set aside to dry.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Place the balsamic vinegar, apple juice and sugar in a small pan and place over high heat. Cook for 4-5 minutes, until the mixture has reduced by half and has a thick, sticky consistency. </span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Place a ridged grill pan over high heat. Toss the asparagus with the olive oil and 1 teaspoon of salt and grill for 1-2 minutes so both sides get scorched. Plate the asparagus, either on a bed of the romesco sauce or with the sauce on the side, and drizzle the balsamic mix over the asparagus. Wonderful served with grilled shrimp or chicken.</span></span></div>
KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-53183114950451209532016-03-15T06:26:00.001-04:002016-03-15T06:26:54.627-04:00Chicken Francaise<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVPrzc7TiYHMZX8gAtshl6XJ6nAozEw3y0KdBFaY-Rdnqzq0ewvMt8JePTldRZ_2Sm-S1-3uiq8nkn9rNjXHwyqdy8hKST3PBVnA3QvnBtrbCQBj3Tw4XBdkO17IGFBdqe5DG12boi6ot/s1600/IMG_2893.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVPrzc7TiYHMZX8gAtshl6XJ6nAozEw3y0KdBFaY-Rdnqzq0ewvMt8JePTldRZ_2Sm-S1-3uiq8nkn9rNjXHwyqdy8hKST3PBVnA3QvnBtrbCQBj3Tw4XBdkO17IGFBdqe5DG12boi6ot/s320/IMG_2893.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="letter-spacing: 0px;">Perhaps you have a profile on Facebook.</span><span style="letter-spacing: 0px;"> </span><span style="letter-spacing: 0px;">If so, like me, you receive posts from old friends, new friends, work friends, friends of friends, famous people who are not really friends but are kinda like friends because you </span><i style="letter-spacing: 0px;">follow </i><span style="letter-spacing: 0px;">them, and George Takei.</span><span style="letter-spacing: 0px;"> </span><span style="letter-spacing: 0px;">And, also like me, you have probably “liked” various home improvement, self improvement, motivational, retailer, museum, garden center, community theatre and recipe-sharing pages.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">I’d like to talk about the recipe-sharing pages. I really only follow a few, because I see the posts of my many friends, acquired through the circumstances mentioned above, and I react — with the new Facebook emoticons — to the mini-videos of recipes that pique my interest. Like the Chicken Francaise recipe that appeared on <a href="http://www.recipe30.com/"><span style="letter-spacing: 0px;">www.recipe30.com</span></a>.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Did you know most cooking for those videos is done on a little table-top burner?</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">So, the history of Chicken Francaise is a bit interesting, because the dish appears to be French but is commonly associated with Italian cuisine. As the story goes, back during the 1939 World’s Fair, the light, white and airy cuisine served at a newly-opened French restaurant dethroned the very popular saucy, starchy, heavier, Italian classics. An Italian chef, who was not happy about the usurping, decided to create a lighter, buttery, French-like dish to lure people back to Italian fare. That dish was Chicken Francaise, meaning “chicken in the French manner,” made with white wine, chicken broth, garlic and butter. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Very adaptable, like many other Italian dishes, you can substitute veal or shrimp with this classic and because it is lighter, enjoy it with a dry white wine or a light red, like Pinot Noir. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">I tweaked the recipe below a little after reading some other versions (thank you Rachel Ray!). Also, this recipe doubles easily! </span></span><span style="font-family: Arial, Helvetica, sans-serif;">I served a side of risotto with green peas.</span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Fairly easy, so delicious and a little fancy-pants. </span></span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="font-family: Arial, Helvetica, sans-serif;">Chicken Francaise </span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Adapted from<b> </b><a href="http://www.recipe30.com/"><span style="letter-spacing: 0px;"><b>www.recipe30.com</b></span></a></span></span></div>
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<span style="letter-spacing: 0.0px;"><i><span style="font-family: Arial, Helvetica, sans-serif;">INGREDIENTS </span></i></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 chicken breasts, boneless and skinless (I used Purdue thin-sliced chicken breasts)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup plain flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 handful of fresh parsley, chopped</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 oz Parmesan cheese, grated</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup white wine (don’t cook with a wine you wouldn’t drink!)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup chicken stock</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">3 garlic cloves, peeled and passed through garlic press</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Olive oil to coat the plan, more if needed as you proceed</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp butter, 2 of which coated with flour (the flour will help thicken the sauce)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 lemon, cut in half. Cut one half into slices.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span></span></div>
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<span style="letter-spacing: 0.0px;"><i><span style="font-family: Arial, Helvetica, sans-serif;">DIRECTIONS</span></i></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Butterfly cut your breast (open the breast like a book). Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan. You can also place the breast in a ziplock bag before pounding or buy the Purdue thin-sliced breasts.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">Crack the eggs into a dish large enough to fit chicken breast.</span><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;"> </span><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">Season eggs with salt and pepper, give them a light beat. Chop the parsley (keep a few sprigs for garnish) and add half to egg wash.</span><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;"> Add the Parmesan cheese to egg-wash, mix well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">Add the plain flour to a plate.</span><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;"> </span><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">Toss 2 pats of the butter in the flour and set aside.</span><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;"> </span><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">To a frying pan on moderate heat, add the olive oil and the <u>uncoated</u> butter pats. Coat the chicken in the flour, shake off any excess flour.</span><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;"> </span><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">Dip the chicken in the egg wash, make sure it's totally covered and place in hot oil and cook for about 4 minutes each side (depending on thickness).</span><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;"> Flip over once brown and cook the other side.Transfer chicken to a hot plate and rest.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">To the same frying pan on full heat, brown the lemon slices.</span><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;"> </span><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">Then, carefully add the white wine, crushed garlic, squeeze of the other half of the lemon, chicken stock, the remainder of chopped parsley, the <u>flour-coated</u> butter and reduce for 2 minutes on full heat.</span><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;"> Return the chicken to the sauce and continue heating chicken on medium heat. Plate the chicken, and reduce the sauce until it looks a little thicker (not too thick) and pour over the chicken.</span></div>
KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-36363941537272699862016-03-08T06:12:00.001-05:002016-03-08T06:12:35.887-05:00Pear Walnut Upside-Down Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMd2p1NQ3gi9F-kKQyjODlrG_e6fRjHGTufR-ShibIIyLXlV15i5PkU49ZXB5tPDibRkKoG-NaJqyFazdM4PiR3STZFhG7mMF6DfvgkcE8nbpVgJKzoCQXsHovjZQ37X4B6_Sq-1Unyfp5/s1600/12795099_10208668194527981_5797688970531587454_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMd2p1NQ3gi9F-kKQyjODlrG_e6fRjHGTufR-ShibIIyLXlV15i5PkU49ZXB5tPDibRkKoG-NaJqyFazdM4PiR3STZFhG7mMF6DfvgkcE8nbpVgJKzoCQXsHovjZQ37X4B6_Sq-1Unyfp5/s320/12795099_10208668194527981_5797688970531587454_o.jpg" width="320" /></a></div>
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<span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Okay, so when it comes to Dinner Club Night, I am usually on-the-ball. I plan my assignment (dinner, salad, wine or dessert) well in advance, make sure my schedule is clear and am typically one of the first to arrive.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Note the word typically.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Last week, our Dinner Club day was switched to Monday, which is not unusual when A. cooks but A. and C. switched turns and this got me all flummoxed up and, damn it, I missed it.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">That’s right, you heard me. I outright, downright, straight-out, categorically missed it. No excuse other than I wasn't paying attention, which makes me mad because I am told that A. was streaming the music of the Mavericks (I <i>swoon</i> for Raul Malo) and served a delightful chicken and fennel stew. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">What also makes me mad is that I had an outstanding dessert planned. I look forward to serving these ladies out-of-the-ordinary desserts because they are so effusive with their praise, which is good for a girl’s ego! </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So, on Saturday, since I had all the ingredients (including several <i>very</i> ripe pears), I got up extra early and made the cake I planned to make for Dinner Club dessert….Pear Walnut Upside-Down Cake, from <i>Cooks Illustrated</i>. I visited my mom later in the day and brought it along...we enjoyed after a nice dinner at a local restaurant that is kind of an institution in the 'hood. Mother, Sister, and Brother were quite complimentary. There were no Daughters to be found, but I saved them both a slice. Lucky girls, because this cake is outstanding….and quite beautiful. Sort of fancy, not too sweet, and a perfect way to cap off a dinner party.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="letter-spacing: 0px;">It's my turn to cook this week...</span>hopefully everyone will show up!</span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Pear Walnut Upside-Down Cake </span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cooks Illustrated, January/February 2016</span></span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Topping Ingredients</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 Tablespoons butter, melted (I used Kerrygold)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup pack dark brown sugar (I used light and it was fine)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons of cornstarch</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 teaspoon salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 ripe Bosc pears, peeled, halved, cored and sliced (you should get at least 5 slices from each pear)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup walnuts, toasted</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup all-purpose flour</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 teaspoon salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 teaspoon baking powder</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 teaspoon baking soda</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 large eggs</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup sugar</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 Tablespoons butter, melted</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup of vegetable oil</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 300 degrees. Grease a 9” round cake pan and line the bottom with parchment paper (cut to fit into the bottom of the pan). Pour the melted butter on top of the paper, and swirling to distribute evenly. Combine sugar, cornstarch, and salt in a small bowl and sprinkle evenly over the melted butter. Arrange the pears in a circular pattern around the cake pan with the thinnest edges pointing inward. Fill the middle with some smaller pieces of pear. I drizzled some honey on top of the pears. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pulse walnuts, flour, salt, baking powder and baking soda in an food processor until the walnuts are finely ground, around 10 pulses. Transfer walnut mixture to a bowl. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Process eggs and sugar in the food processor until very pale yellow, about 2 minutes. With the processor running, add the melted butter and oil in steady stream until incorporated. Add the walnut mixture and pulse to combine, about 5 pulses. Pour batter evenly over the pears…some may show through, but that’s okay because the cake will cover them up as it bakes. </span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bake until a toothpick inserted int the center comes out clean, about 40 minutes. Let cool on a wire rack for 15 minutes. Carefully run a butter knife around the sides of the pan to loosen the cake. Invert the cake onto a wire rack, remove the parchment paper, allow to cool for two hours, then transfer to a serving platter. Serve with homemade whipped cream, cream fraiche or frozen yogurt.</span></span></div>
KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-51850723920939022852016-03-05T07:39:00.003-05:002016-03-05T07:40:01.476-05:00Linguine with Tuna, Black Olives and Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPbhb0toDX_4hNGQqybbBRvMKLoCou_Y4hkVJxnbUbxtmAbeQa4ivGI3PUKkdughWJGyTsJs-hF9dIFT4nJN_tnW4h6yKn5ZZvaFP03FAnB4LEtD1NT17PLIYnzFXXwrZWicxuR52nXMj/s1600/IMG_1701.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPbhb0toDX_4hNGQqybbBRvMKLoCou_Y4hkVJxnbUbxtmAbeQa4ivGI3PUKkdughWJGyTsJs-hF9dIFT4nJN_tnW4h6yKn5ZZvaFP03FAnB4LEtD1NT17PLIYnzFXXwrZWicxuR52nXMj/s320/IMG_1701.JPG" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="letter-spacing: 0px;">When I was little, we lived with my Italian Grandmother. Sundays and holidays were a big deal because my dad’s sisters, brother and their spouses and kids came to visit….every week! It was a delightful time, filled with many happy memories. It was also very loud...a gaggle of Italians make for a spirited time indeed. Each sibling had their own personality that, even as a kid, I clearly recognized. Thoughts of my feisty Aunt Adeline (far right) always bring a smile to my face, perhaps because I think I’m most like her. My wonderful dad is the little guy, Uncle Eddie behind him, Aunt Millie on the left and of course my G</span>randpop<span style="letter-spacing: 0px;"> and beloved Grandmom.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMnUuPOILHD-MBoqrPPHWsszZAthu5PIl3ojLafp07EHXYALeQUj_m-CZefD2zwDub0HB0rN41vrBGTh50s3MlG7a1qp7HLje0twzfot97V66n-0nK3c1hKEyf4_eBzlbPT-maZp273MK/s1600/IMG_2748.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMnUuPOILHD-MBoqrPPHWsszZAthu5PIl3ojLafp07EHXYALeQUj_m-CZefD2zwDub0HB0rN41vrBGTh50s3MlG7a1qp7HLje0twzfot97V66n-0nK3c1hKEyf4_eBzlbPT-maZp273MK/s320/IMG_2748.jpg" width="240" /></a></div>
<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Anyway, on Christmas Eve, we would gather and celebrate the Feast of the Seven Fishes, Festa dei sette pesci. Today, I would appreciate such a celebration with its wonderful selection of seafaring creatures but, way back in 1965 when I was not yet 10, I’d rather be tarred and feathered and hung in St. Frannie’s school yard than eat anchovies, cod, smelts, eels, squid, octopus, shrimp, or mussels.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I clearly remember the smelts, they were fried. </span></span><span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fried smelts did not even sound good to me. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px;">I complained to my Grandmother and she, never wanting to disappoint a beloved grandchild, especially her mother’s namesake (in Italian, Giovanna), prepared the children a special dish of tuna in gravy served over spaghetti, because, there was no compromising on eating fish on Christmas Eve. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; letter-spacing: 0px; text-align: center;">All this brings me to our dinner last Wednesday evening. It was C.’s turn to cook and she made a dish from a well-loved, falling apart, stained but oh-so-reliable and my kind of cookbook called, 365 Days of Pasta, Linguine with Tuna, Black Olives and Tomatoes. Even the smell of this delicious dish brought me right back to Christmas Eve on North 22nd Street in Philadelphia. </span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Thank you for the wonderful dinner, C., but mostly, thank you for the memory.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkm5pXRnyOcXP8bG9nHP_zBPBBClvAJgkZGxUj2kQXbwncjAxLArSxW1sQxDJsGp4wkkfKobqcv-PZpjbUHJR5iAiVNls5cCRr8GBtymHsulLVL-17vvEZYp1kDrD1-KiSGFaXCu2TzzTv/s1600/IMG_2752.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkm5pXRnyOcXP8bG9nHP_zBPBBClvAJgkZGxUj2kQXbwncjAxLArSxW1sQxDJsGp4wkkfKobqcv-PZpjbUHJR5iAiVNls5cCRr8GBtymHsulLVL-17vvEZYp1kDrD1-KiSGFaXCu2TzzTv/s200/IMG_2752.JPG" width="150" /></a></div>
<span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Linguine with Tina, Black Olives and Tomatoes</b></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 can (14 1/2 oz)whole, peeled tomatoes, drained</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 Tablespoons of Olive Oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 garlic clove, minced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 can (6 1/2 oz) tuna, packed in olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 Tablespoons pitted and chopped imported black olives</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 lb. linguine</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tablespoons fresh, chopped parsley</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pepper</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Directions</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Coarsely chop the drained tomatoes. Heat olive oil in a skillet until warm, add garlic </span><span style="font-family: "arial" , "helvetica" , sans-serif;">and</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> sauté until fragrant, about one minute. Add the tomatoes, tuna and black olives, stirring occasionally, about 5 minutes. Add salt to taste. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, cook the linguine until al dente (firm to the bite). Drain the pasta and toss with the tuna sauce, sprinkle with parsley and pepper and serve.</span><br />
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KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com1tag:blogger.com,1999:blog-203629507103234913.post-16103289631595856282016-02-26T08:19:00.000-05:002016-02-26T08:19:02.344-05:00Zuppe di Pesce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii62UPxd8PN4ThSxTUs8ZuqFoxsJlnOh-ggNFKkQTE5wwjN99SmpbPJ8JX6_FlEc07ABIx8p5JgzrUE2EkPA7n6j4N8F0xKWw8WCLC8Ej1Kumwn455R9B4uv-81lRpKuc8bEwh_RH3jN7p/s1600/IMG_2706.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii62UPxd8PN4ThSxTUs8ZuqFoxsJlnOh-ggNFKkQTE5wwjN99SmpbPJ8JX6_FlEc07ABIx8p5JgzrUE2EkPA7n6j4N8F0xKWw8WCLC8Ej1Kumwn455R9B4uv-81lRpKuc8bEwh_RH3jN7p/s320/IMG_2706.jpg" width="320" /></a></div>
<span style="background-color: #fdfdfd;"><span style="font-family: Arial, Helvetica, sans-serif;">We had dinner at M.s house last week and she made Zuppe di Pesce, translated from Italian meaning “fish soup.” This soup invites a bunch of fish to the party, traditionally the this-and-that pieces that didn’t make it to the market. These castaways are tossed into a wonderful, tomato-based broth creating quite the escapade for the taste buds. Included in this brothy tomato-based soup are shell fish, such as shrimp, clams and mussels and meatier sea inhabitants such as scallops and monkfish.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7NEcXrc1DCOxBQJ181PrWpZZ4La_yU0yZd3FIOeAR9yeJ2fLEalG97z8nxBJMOn5MNEa6InUhoGcnC1-fQTFT_lo8n8cYJtIxLVeFB6nsO2MleAXw75HvKwMICBPYaqWyJaRzF1lHfzC/s1600/images-2.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7NEcXrc1DCOxBQJ181PrWpZZ4La_yU0yZd3FIOeAR9yeJ2fLEalG97z8nxBJMOn5MNEa6InUhoGcnC1-fQTFT_lo8n8cYJtIxLVeFB6nsO2MleAXw75HvKwMICBPYaqWyJaRzF1lHfzC/s1600/images-2.jpeg" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #fdfdfd;">Have you ever seen a monkfish? I was watching a Martha Stewart video on preparing monkfish and her guest,Eric Ripert, Executive Chef at Le Bernardin in NYC, explained the bottom-dweller monkfish is so scary looking that most fish mongers cut the head off before displaying it at market. Monkfish are abundant off the coast of Europe which explains its popularity in French, Italian, Spanish and Portuguese soups, stews and other dishes.</span><span style="background-color: #fdfdfd;"> </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #fdfdfd;">Monkfish has a mild flavor and texture and is often called the<i> poor-man's lobster</i>. Serving a loin of Monkfish, perhaps roasted in a casserole of mushrooms, snow peas and asparagus, would certainly be a fancy treat for grateful dinner party guests.</span><br /><br /><span style="background-color: #fdfdfd;">This slurp-worthy recipe is adapted slightly from strawberryplum.com.</span><span style="background-color: #fdfdfd;"> </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Zuppe di Pesce</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">1½ pounds of Monkfish Loin, cut into pieces<br />8 Sea Scallops<br />8 Jumbo Brown Shrimp, cleaned, tail left on, shells reserved(*see notes)<br />4 anchovies<br />1½ pounds clams<br />½ large sweet onion, thinly sliced<br />1 medium bulb fennel, thinly sliced, a few fennel fronds reserved (see note)<br />4 cloves garlic, minced<br />½ tsp. red pepper flakes<br />1 cup dry white wine<br />4 cups San Marzano tomatoes, strained through a food mill<br />4 cups broth or water<br />Extra virgin olive oil<br />Rustic, crusty bread, rubbed with garlic, and drizzled with olive oil</span><div class="ERSClear" style="box-sizing: border-box; clear: both; height: 0px; line-height: 0; margin: 0px; padding: 0px;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Note</b>: The green feathery fronds look a lot like dill but the fennel herb has a much stronger aniseed flavor<span style="color: #222222;">.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pat the monkfish and scallops dry and season with salt. Coat a heavy bottomed pot with olive oil and place over medium-high heat. When the oil is hot, sear the monkfish on all sides, about 8 minutes total. Remove from pan and place on a rimmed plate or shallow bowl. Add more oil if needed and sear the scallops on both sides, 1-2 minutes per side. Remove and reserve, along with the monkfish.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">During any point in this recipe, add a little more olive oil if the pot seems dry. In the same pot, sauté the anchovies, onions and fennel until tender but not browned, about 5 minutes. Season with salt. Add garlic and red pepper flakes to a clear spot and sauté until the garlic is fragrant, about 2 minutes. Deglaze with about a cup of white wine, scrapping up all of the bits that are stuck to the bottom of the pan. Let most of the wine evaporate then add the crushed tomatoes and broth or water. Bring to a boil, then reduce to a simmer. Simmer for 15-20 minutes, until flavors have united. After 15-20 minutes of simmering, add the monkfish, nestling it into the tomato-y broth, along with any accumulated juices. Continue to simmer for 10-15 minutes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the shrimp and clams and continue to simmer until the shrimp have almost cooked and the clams and almost opened, 5-10 minutes, depending on the size. At this point, add the scallops, along with any juices, and simmer for another 2 minutes or so until the clams have all opened, the shrimp are cooked and the scallops are heated. Taste broth, add salt, pepper, and red pepper flakes, as needed. Divide seafood between bowls and ladle broth, fennel, and onions over the top. Drizzle with olive oil and sprinkle with the reserved fennel fronds. Serve with toasted, garlic-rubbed bread.</span></div>
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<span style="font-family: Helvetica; font-size: xx-small;"><span style="background-color: #fdfdfd;">Image of monkfish from aoseafood.co.uk</span></span>KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-15735895644911020612016-02-15T06:34:00.001-05:002016-02-18T08:10:47.822-05:00Chicken and Mushrooms with Tarragon Cream Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBzRpMeKJhbyRtKxwm2QfjmCQpIbpbkS5QEKA_qynDOb2XIQpZngUXOtmcl1UMhAjV3ql7Q_Ll7NwfrgDV8isleWh-2gsRZCPrm5PxiijJEV-Q8PJc-VvXA5RP3QGtIZEw-jg-rhex0FP/s1600/IMG_2674.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqBzRpMeKJhbyRtKxwm2QfjmCQpIbpbkS5QEKA_qynDOb2XIQpZngUXOtmcl1UMhAjV3ql7Q_Ll7NwfrgDV8isleWh-2gsRZCPrm5PxiijJEV-Q8PJc-VvXA5RP3QGtIZEw-jg-rhex0FP/s320/IMG_2674.JPG" width="320" /></a></div>
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<span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">A few years ago, Sister got me an electric skillet for Christmas. I requested one after we went to a friend’s house for dinner and she made an amazing chicken scaloppini in her electric skillet. I thought, what a handy little apparatus, and added it to my wish list.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Then, I promptly forgot I had it.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Then, my dryer died.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Then, I cleaned my basement so the Home Depot delivery people would not kill themselves navigating the cluttered labyrinth when I finally buy and have a dryer delivered.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Then, during the excavation, I found my unopened electric skillet.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Then, I decided to put this small and handy appliance into active service. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So I searched “electric skillet recipes” because mine, strangely, did not come with a recipe booklet, and one from Cuisinart appeared in the search. Included were several tempting recipes, Asparagus and Prosciutto Frittata, Bolognese Sauce, Turkey Meatballs, and the one I made for dinner this past week Chicken and Mushrooms with Tarragon Cream Sauce. I love it in my Chicken Pot Pie recipe.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I love mushrooms and tarragon, with its distinctive licorice/anise flavor and aroma is a highly underrated herb. I may hesitate to use tarragon in sweet things like I would rosemary, thyme and sage (thyme shortbread cookies are the best!) but eagerly look for for savory chicken, meat, fish and egg dishes to use the leafy herb. Chop some up and toss it in a salad or use it to flavor butter or white wine vinegar.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">What I did not know is that French tarragon is only grown by root division and not by seed because its flowers are sterile. And, apparently, tarragon tea is a traditional cure for insomnia. The things I learn writing these posts!!!</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Oh, I forgot our Dinner Night was Ash Wednesday so I could not eat the chicken, but I enjoyed it the next day and I made Chicken Salad with the other leftover pieces.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This <i>absolutely delicious</i> recipe is written for an electric skillet but can be easily adapted for a regular stove top skillet. I served with fresh tagliatelle and roasted asparagus.</span></span></div>
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<span style="letter-spacing: 0.0px;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">CHICKEN AND MUSHROOMS WITH TARRAGON CREAM SAUCE</span></b></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 boneless, skinless chicken breast halves (5-6 ounces each)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 teaspoon kosher salt</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 teaspoon freshly ground white pepper</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon extra virgin olive oil, divided</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon unsalted butter, divided 8 ounces white mushrooms, sliced </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup minced shallots</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup vermouth or dry white wine</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup chicken stock, nonfat, low sodium</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon freshly chopped tarragon divided</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup sun-dried tomatoes (not packed in oil), slivered, divided </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup light cream (I used Half & Half)</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Season chicken with salt and pepper.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat Electric Skillet to 300°F; melt oil and butter. Add chicken breasts and cook until browned, about 2-3 minutes; turn and cook 2-3 minutes longer. (Do not cook through – they will finish in the cream sauce.) Remove chicken, cover loosely while making sauce.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat remaining oil and butter and brown mushrooms, stirring occasionally, about 3 minutes. Add shallots; stir constantly for 30 seconds or until softened; do not let burn. Add wine, chicken stock, 1/2 tablespoon tarragon, 3 teaspoons sun-dried tomatoes. Cook until liquid has reduced to about 1/2 cup; add accumulated juices from the chicken breasts and cook 1 minute. Add cream and cook until thickened, about 3 minutes. </span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Push the mushrooms to one side; return chicken breasts in a single layer. Cover and reduce heat to 200°F; simmer until chicken is cooked through, 5-6 minutes longer.</span></span></div>
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<span style="letter-spacing: 0.0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To serve, place chicken breasts on a warm plate; cover with sauce and mushrooms. Garnish with remaining fresh tarragon and sun-dried tomatoes. * If you do not have fresh tarragon, substitute fresh parsley and add 3/4-teaspoon dried tarragon with the sun-dried tomatoes.</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">We had a velvety and delightful homemade chocolate pudding for dessert…how long is Lent?</span></span></div>
KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-1446735266472872902016-02-07T20:16:00.002-05:002016-02-21T08:28:03.705-05:00Coq au Vin<div style="line-height: normal;">
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<span style="letter-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZu7Jquirwz0DxhutPc39ka4yrAr27PaQjOyuPvxru5AgQ9y9h7vYntojiAe6wtfIWOfaxgyJmmvGZ-qnhLaiZWU5Az_9XH4bySfD3kxc33ybgfdu-Maa0eTlE5IfMmdYP5fVYPSysIFee/s1600/IMG_2633.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZu7Jquirwz0DxhutPc39ka4yrAr27PaQjOyuPvxru5AgQ9y9h7vYntojiAe6wtfIWOfaxgyJmmvGZ-qnhLaiZWU5Az_9XH4bySfD3kxc33ybgfdu-Maa0eTlE5IfMmdYP5fVYPSysIFee/s320/IMG_2633.JPG" width="320" /></a></span></div>
<span style="letter-spacing: 0px;"><span style="letter-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">It was C.’s turn to cook last Wednesday and for inspiration, she pulled out the November/December 2006 edition of Cook’s Illustrated. </span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">It’s comforting to know that some things never change.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsY5TUTrykb6Qcgy0zrWPPxJ5GedNtW8OBL-vsALbJ3S_Ai8dMe5NLOjHJLDY1SVL1o7kYD8x_LpvPYhiSBC806PpJV8sK37d-yYaM7114fBmstzHZyPU6rkSsFfDfU2Xmzmo2grdLGoZ/s1600/IMG_2668.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBsY5TUTrykb6Qcgy0zrWPPxJ5GedNtW8OBL-vsALbJ3S_Ai8dMe5NLOjHJLDY1SVL1o7kYD8x_LpvPYhiSBC806PpJV8sK37d-yYaM7114fBmstzHZyPU6rkSsFfDfU2Xmzmo2grdLGoZ/s320/IMG_2668.JPG" width="240" /></span></a><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Anyway, A. told us that she has subscribed to Cook’s Illustrated for many years and each year, for Christmas, Mr. A. gives her the bound compilation of recipes from that year. She, in turn, bundles the individual magazines from that year, ties a bow around them and gifts them to one of her lucky friends. In 2006, it appears that lucky friend was C.!</span></div>
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<span style="letter-spacing: 0px;">In this edition of the magazine, there is a treasure-trove of culinary gems, including a gussied-up version of Green Bean Casserole, Penne alla Vodka (that I will make to see if it stands up to mine!), Chocolate Pots de Creme (that I will also be making!) and Coq au Vin, which literally translated means </span><i style="letter-spacing: 0px;">Cock in Wine</i><span style="letter-spacing: 0px;">. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">C. made us the Coq au Vin.</span></div>
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<span style="letter-spacing: 0px;">If you are familiar with Cooks Illustrated, then you know the stories and preparation that precede the recipe are just as informative (and entertaining!) as the recipe itself. The goal for the provincial favorite — Coq au Vin — was to reduce the 2 1/2 hours of cooking time and still produce chicken succulent enough to make any country French cook swoon.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Coq au Vin was originally made with roosters no longer suitable for breeding. To make the tough meat tender, it was cooked for hours in wine, mushrooms, carrots, onions and herbs. Modern haute-cuisinesque recipes that Cooks Illustrated researched shaved <i>some</i> time off the recipe preparation but those versions still seemed a bit fancy for this rustic French chicken stew that has its roots in basic, simple cooking. So after some trial-and-error, the recipe below was the hands-down favorite and published winner. It takes half the time to prepare, uses boneless chicken thighs (that tolerate a longer cooking time nicely), is packed with rich and complex flavors and returns the recipe to its humble beginnings. And to quote Cooks Illustrated “no past-its-prime rooster required.”</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Cooks Illustrated’s, Sandra Wu, also notes that “a medium-bodied, fruity red wine such as pinot noir or Rhöne Valley grenache is best for this recipe….avoid bold, heavily oaked red wine varietals like cabernet, and light-boded wines like Beaujolais.” Use mushrooms with a earthy quality such as cremini, which is merely a more mature version of the common white button mushroom.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Serve immediately over with egg noodles or mashed potatoes. C. served with mashed potatoes and crusty rolls to help us sop up every last bit of the wine-based and totally delicious sauce. </span><br />
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<span style="letter-spacing: 0.0px;">Licking the plate was optional with judgment suspended.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;"><b>Coq au Vin</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Cooks Illustrated</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;"><b>Ingredients</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1 bottle (750 ml) medium- bodied red wine, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">2 cups chicken stock</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">10 sprigs fresh flat-leaf parsley plus 2 tbsp. freshly minced flat-leaf parsley, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">2 sprigs fresh thyme</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1 bay leaf</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">4 oz. thick-cut bacon, cut into 1/4 -in. pieces</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">21/2 lb. boneless, skinless chicken thighs, trimmed of fat and cut in half crosswise</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Salt and freshly ground black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">5 tbsp. unsalted butter, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">24 frozen pearl onions (about 1 c.), thawed and patted dry</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">8 oz. cremini mushrooms, wiped clean, stems trimmed, halved if small, quartered if large</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">2 garlic cloves, peeled and minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1 tbsp. tomato paste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">2 tbsp. flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;"><b>Directions</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">In a large saucepan over medium-high heat, combine all but 1 tablespoon of the red wine (reserving for later use), chicken stock, parsley sprigs, thyme and bay leaf and bring to a simmer. Cook until mixture is reduced to 3 cups, about 20 to 25 minutes. Discard herbs and reserve wine-stock mixture.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Meanwhile, in a large Dutch oven over medium heat, cook bacon, stirring occasionally, until browned, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl, and discard remaining fat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Lightly season chicken with salt and pepper. Return Dutch oven to medium-high heat. Add 1 tablespoon bacon fat and heat until just smoking. Add half of the chicken, in a single layer, and cook until lightly browned, about 2 minutes per side. Transfer cooked chicken to a plate. Add remaining 1 tablespoon bacon fat and heat until just smoking, and repeat with remaining chicken.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Melt 3 tablespoons butter in now-empty Dutch oven over medium-high heat. When foaming subsides, add pearl onions and mushrooms and cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic and cook until fragrant, about 30 seconds. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="letter-spacing: 0.0px;">Add tomato paste and flour and cook, stirring frequently, until well-combined, about 1 minute. </span><span style="letter-spacing: 0px;">Add reduced wine mixture, scraping bottom of pot with a spoon to loosen browned bits. Add 1/4 teaspoon pepper, cooked chicken (and any accumulated juices) and cooked bacon. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer until chicken is tender, about 25 minutes, stirring halfway through cooking time.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">Using a slotted spoon, transfer chicken to a large bowl and tent with aluminum foil to keep warm. Increase heat to medium-high and simmer until sauce is thick and glossy and measures about 31/2 cups, about 5 minutes. Remove from heat, stir in remaining 2 tablespoons butter and reserved 1 tablespoon wine. Season to taste with salt and pepper. Return chicken to pot. Top with minced parsley and serve immediately over noodles or mashed potatoes.</span>KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-32167268884958248782016-01-30T17:20:00.002-05:002016-01-30T17:20:46.821-05:00 Crisp Chicken Schnitzel With Lemony Herb Salad<div style="line-height: normal;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKl87x8h4GgqZ2CLQh4aha4lRe1CWa3Wec9Hd7nEqHfN3XvT54Y1RNtMH2h6TIrPJ0B25W86ZJrZicw5PbZVgLs6eiWnAtIYPnOO2mmIDRXPph4iOPTFUE6_7A-wH-zhLJW193zxGntUSa/s1600/IMG_2613.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKl87x8h4GgqZ2CLQh4aha4lRe1CWa3Wec9Hd7nEqHfN3XvT54Y1RNtMH2h6TIrPJ0B25W86ZJrZicw5PbZVgLs6eiWnAtIYPnOO2mmIDRXPph4iOPTFUE6_7A-wH-zhLJW193zxGntUSa/s320/IMG_2613.JPG" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">When I think Schnitzel, I think Wiener Schnitzel which is German for "Viennese schnitzel.” We all know that dish, a very thin veal cutlet, breaded and fried, drizzled with a sweetened vinaigrette and served with potato salad or parsley potatoes. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">We don’t normally associate Schnitzel with chicken. That is until NYTimes Cooking contributor Melissa Clark offered a recipe for the same and the recipe, thankfully, appeared in A.’s “What to Make for Dinner” newsfeed.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">She made it for us on Wednesday night. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">We were so grateful. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="letter-spacing: 0.0px;">I</span><span style="letter-spacing: 0px;">t was absolutely delicious.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Schnitzel, without the Weiner, is simply any meat, pounded thin, coated and fried. In France, it’s escalope, in Latin America, milanesa, in Italy, parmigiana. So, you see, the concept is consistent but it’s the sauce that makes the dish distinctive by country. So, to make Chicken Schnitzel, just dress it with a sauce typically reserved for Weiner Schnitzel!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vgdYYWglx0rtLUKsyHqTiam5gpxEn30qqveMqH8Ed_paVsOIo65nH10fUSAru78HcMpgYyip8NBLdvM9pSkCmDDfM4yTcaj3l_w5U_c-SE_kiBRtxER3khIQJvpttjF6wOHrCGCiWXsO/s1600/IMG_2609.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vgdYYWglx0rtLUKsyHqTiam5gpxEn30qqveMqH8Ed_paVsOIo65nH10fUSAru78HcMpgYyip8NBLdvM9pSkCmDDfM4yTcaj3l_w5U_c-SE_kiBRtxER3khIQJvpttjF6wOHrCGCiWXsO/s320/IMG_2609.JPG" width="320" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">The trick to making an airy schnitzel is not to let the breadcrumbs stick to the meat but, rather, float on top of the meat. This is achieved by dipping the <i>cold</i> cutlets in flour (the flour acts like a protective shield!), then eggs, THEN bread crumbs in preparation for frying. And, when frying, move and shake the pan to encourage lots of air circulation. Also, don’t overcrowd the meat because overcrowding lowers the oil temperature and that affects the crispiness. Rule of thumb…fry only a few cutlets at a time.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;"><b>Crisp Chicken Schnitzel With Lemony Herb Salad</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">By: NYTimes Cooking</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;"><b>Ingredients</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">6 anchovy fillets</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1 small garlic clove</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Kosher salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">freshly ground black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Finely grated zest of 1 lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">2 ½ tablespoons fresh lemon juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">7 to 8 tablespoons extra virgin olive oil, to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">2 eggs, beaten</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1 ½ cups panko bread crumbs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">½ cup flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">⅛ teaspoon cayenne</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">⅛ teaspoon freshly grated nutmeg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1 ¼ pounds chicken breast or thigh cutlets, pounded to 1/8-inch thick</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Safflower, peanut or vegetable oil, for frying</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">2 quarts mixed baby greens (A. substituted with shredded Brussels sprouts)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">2 cups soft herb leaves, like a combination of mint, tarragon, basil, parsley, cilantro, chervil, chives (try to use at least 3 kinds)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1 scallion, thinly sliced, including greens</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;"><b>Directions</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Mince anchovies and garlic and mix with a large pinch of salt until you get a rough paste. Put it in bowl and whisk in the lemon zest, juice and another pinch of salt and some pepper. Slowly drizzle in the olive oil.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Place eggs in one shallow dish, bread crumbs in another, and flour mixed with cayenne and nutmeg in a third. Season chicken cutlets generously with salt and pepper.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Heat 1/8 inch oil in a large skillet. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle chicken more than necessary (hold meat by ends).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">When oil sizzles when a pinch of bread crumbs is thrown in, add a chicken cutlet (or two if your skillet is large, leave plenty of room around them). Swirl pan so oil cascades over top of cutlet in waves. When bottom is golden brown, about 3 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining chicken.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Toss salad greens and herbs with just enough anchovy-lemon dressing to lightly coat them. Divide salad on serving plates and top with schnitzel. Drizzle with more dressing and garnish with scallions.</span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">A. served with risotto. We had a wonderful salad and homemade peanut butter cookies for dessert.</span><span style="font-family: helvetica;"> </span></span></div>
KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-38436893618922007402016-01-24T07:41:00.002-05:002016-01-25T06:54:39.765-05:00Crab Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_p24nWKT714FDaQSiI-KlBFg6jZWR0P3V5_TqnVl5kgcNYJzhHBiamcDkn850-eQ7s-hNdFLVTLu6sGl1ftp9VBw5XYoz7YG7aC3dBkvih9W0IjOnWbZbPAslwfgJDY9B8C8Snjq_abt9/s1600/IMG_2554.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_p24nWKT714FDaQSiI-KlBFg6jZWR0P3V5_TqnVl5kgcNYJzhHBiamcDkn850-eQ7s-hNdFLVTLu6sGl1ftp9VBw5XYoz7YG7aC3dBkvih9W0IjOnWbZbPAslwfgJDY9B8C8Snjq_abt9/s320/IMG_2554.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">We experienced blizzard conditions in southeast Pennsylvania this weekend…beautiful, but quite inconvenient!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">But, when we walked into M.’s house for dinner the other night and were immediately greeted by the crackle of a wonderful fire to warm our chilly bones and the smell of Old Bay, we knew it was going to be a good night.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiug3uAwfJonJ5Ecxyo8zIoZUQmfFFHt-zUaC72ftr9eDWqlyEEvM8of_JCHJ0KxzL9oQBEEEATyx7KPlhnMXcIc8RwBkyAo_lrEQMUJN3Dtn17ssdGnxN67w3IwQYgZHt-WBD-Q6QljRZk/s1600/harbour-house-crabs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiug3uAwfJonJ5Ecxyo8zIoZUQmfFFHt-zUaC72ftr9eDWqlyEEvM8of_JCHJ0KxzL9oQBEEEATyx7KPlhnMXcIc8RwBkyAo_lrEQMUJN3Dtn17ssdGnxN67w3IwQYgZHt-WBD-Q6QljRZk/s200/harbour-house-crabs.jpg" width="200" /></span></a><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Old Bay normally sounds the alarm for crab cakes and we were right! Crab cakes are made with, of course, crab meat and the other usual suspects of bread crumbs, milk, mayonnaise, eggs and, in particular Old Bay Seasoning. The Blue Crab is native to the Chesapeake Bay and its succulent meat is the ultimate choice in most Baltimore restaurants, where the cakes are served both broiled and fried. I lived in Baltimore for three years and I learned to really appreciate these little beauties. Although Maryland is renowned for Crab Cakes, the patties are popular in any coastal area where crabbing thrives. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Crabs are caught in crab traps the crustaceans enter to eat the bait but from which the poor dears can’t escape. Some are wooden, some are made of wire. Plain-old nets are also used. Once the traps or nets are full, the fisher retrieves the cages and escorts the jewels to their final destination. We are grateful that nature provides such tasty morsels. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Did you know that the scientific name for the Blue Crab is <i>Callinectes</i>, Greek for <i>Beautiful Swimmer. </i>And, btw, crabs can only do the side-step...it's very funny to watch them walk!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;"><b>Crab Cakes</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;"><i>Cooks Illustrated</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;"><b>Ingredients</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1 pound lump crabmeat (preferably jumbo lump), picked over to remove cartilage and shell fragments</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">4 medium scallions , green part only, minced (about 1/2 cup)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1 tablespoon fresh parsley leaves or cilantro, dill, or basil, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1 1/2 teaspoons Old Bay seasoning</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">2 tablespoons dry bread crumbs, or up to 1/4 cup (see note)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1/4 cup mayonnaise</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Table salt and ground black pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1 large egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1/4 cup unbleached all-purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1/4 cups vegetable oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;"><b>Directions</b><br />
The amount of bread crumbs you add will depend on the crabmeat’s juiciness. Start with the smallest amount, adjust the seasonings, then add the egg. If the cakes won’t bind at this point, then add more bread crumbs, one tablespoon at a time.</span></div>
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Gently mix crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together.</span></div>
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Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.)</span></div>
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Put flour on a plate and lightly dredge crab cakes. Heat oil in large, preferably a nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet and pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot, with sauces!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;"><b>CREAMY CHIPOTLE CHILE SAUCE</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1/4 cup mayonnaise</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1/4 cup sour cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">2 teaspoons canned chipotle chile in adobo sauce (minced)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">1 small clove garlic , minced or pressed through a garlic press</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjSFwy0O-tSQJVj_32NABCrSB-upkzP40DlyjZY22jX34a6ZnB4HANPWjcPQQ590qKAioyuhASQNoxRSmTzQDsD6h7FfspYHZmwLtRZaa_dY02iHr74CHPMl04ThJhNvGlCFzQ0m0CV7x/s1600/IMG_2562.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjSFwy0O-tSQJVj_32NABCrSB-upkzP40DlyjZY22jX34a6ZnB4HANPWjcPQQ590qKAioyuhASQNoxRSmTzQDsD6h7FfspYHZmwLtRZaa_dY02iHr74CHPMl04ThJhNvGlCFzQ0m0CV7x/s200/IMG_2562.jpg" width="150" /></span></a><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;"></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.0px;">Mix all of the ingredients in a small bowl. Cover and refrigerate until the flavors blend, about 30 minutes. (The sauce can be refrigerated for several days.)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0px;">It was an eventful evening. Ella, the Labrador, stole the remnants of the cheese tray and a husband unexpectedly joined us for dinner… we each happily offered a quarter-section of our crab cake. We listened to selections from Hamiltion, a play about the life of Alexander Hamilton…it amazes me how brilliant composers are. And, we had homemade rice pudding for dessert.</span></div>
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<span style="letter-spacing: 0.0px;">Blue crab photo and crab facts from Marylandcrabs.com</span></div>
KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-29984149154949567092016-01-18T08:40:00.001-05:002016-01-18T08:40:12.280-05:00Bacon-Corn Chowder with Shrimp<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica; letter-spacing: 0px;">When I think chowder, I think of clam chowder or maybe potato chowder. Both are incredibly satisfying and perfect to warm our innards on a chilly winter day. Chowder is typically made with seafood or vegetables and has a smooth and velvety consistency, compliments of cream or milk typically added. It's not a dish usually associated with light fare, so when I saw this Cooking Light version in my Facebook feed, I vowed to make it. </span></div>
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<span style="letter-spacing: 0.0px;">Maybe I didn’t vow, but I’m always looking for Dinner Night suggestions and this recipe did not disappoint. And soup was just what the doctor ordered (literally) following two weeks of sinus-infection fun, but enough about that.</span></div>
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<span style="letter-spacing: 0.0px;">First of all, bacon makes everything better and sautéing the celery, onion and garlic right in the bacon fat is a genius maneuver. And true to any chowder, half & half adds creaminess but more wonderful creaminess comes from removing two cups of the soup, blending it until smooth, and returning the blended potage to the pot. This technique is new to me (maybe I’ve been under a rock!) and all the cream in the world could not replicate the effectiveness of this step. Cooks Illustrated also uses this method in its Red Lentil Soup recipe, which is also absolutely delicious.</span></div>
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<span style="letter-spacing: 0.0px;">The whole kernels of corn provide a pleasant and crispy pop and the shrimp adds a bit of fancy-pants as well as chewiness. I used frozen shrimp, already deveined and peeled….what could be easier! </span></div>
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<span style="letter-spacing: 0.0px;">This recipe is surprisingly simple to make, especially considering the flavor punch it packs. I would do a few things differently the next time, like adding more broth and spicing it up with some red pepper flakes. I garnished with chopped bacon and cilantro and a thinly-sliced baguette, toasted and slathered with olive oil. I served crispy bread on the side. </span></div>
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<span style="letter-spacing: 0.0px;">There wasn’t a drop or kernel left in the pot! Thank goodness we had a delicious salad of greens and grapefruit sections to devour.</span></div>
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<span style="letter-spacing: 0.0px;">The recipe gurus at Cooking Light routinely take calorie and fat laden recipes and lighten them up….I think they did a great job with this one, as demonstrated by the nutritional statistics!</span></div>
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<b style="letter-spacing: 0px;">Bacon-Corn Chowder with Shrimp</b><span style="letter-spacing: 0.0px;"></span></div>
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<span style="letter-spacing: 0.0px;"><i>Cooking Light</i></span></div>
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<span style="letter-spacing: 0.0px;">4 servings (serving size: about 1 2/3 cups)</span></div>
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<span style="letter-spacing: 0.0px;"><b>Ingredients</b></span></div>
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<span style="letter-spacing: 0.0px;">6 slices center-cut bacon, chopped</span></div>
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<span style="letter-spacing: 0.0px;">1 cup chopped onion</span></div>
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<span style="letter-spacing: 0.0px;">1/2 cup chopped celery</span></div>
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<span style="letter-spacing: 0.0px;">1 teaspoon chopped fresh thyme (that I forgot at the store but my garden is still producing!)</span></div>
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<span style="letter-spacing: 0.0px;">1 garlic clove, minced</span></div>
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<span style="letter-spacing: 0.0px;">4 cups fresh or frozen corn kernels, thawed</span></div>
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<span style="letter-spacing: 0.0px;">2 cups fat-free, lower-sodium chicken broth</span></div>
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<span style="letter-spacing: 0.0px;">3/4 pound peeled and deveined medium shrimp</span></div>
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<span style="letter-spacing: 0.0px;">1/3 cup half-and-half</span></div>
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<span style="letter-spacing: 0.0px;">1/4 teaspoon ground black pepper</span></div>
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<span style="letter-spacing: 0.0px;">1/8 teaspoon salt</span></div>
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<span style="letter-spacing: 0.0px;">1/4 cup chopped cilantro</span></div>
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<span style="letter-spacing: 0.0px;"><b>Preparation</b></span></div>
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<span style="letter-spacing: 0.0px;">1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.</span></div>
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<span style="letter-spacing: 0px;">2. Place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon, cilantro over soup. Add a toasted baguette slice and serve!</span></div>
KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0tag:blogger.com,1999:blog-203629507103234913.post-72924544199799872432015-12-29T15:54:00.000-05:002016-01-08T16:43:39.035-05:00Tuscan Roast Pork Tenderloin with Garlic and Rosemary<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica; letter-spacing: 0px;">So, I borrowed a page out of M.’s book — who made the most amazing polenta the last time we had dinner at her house — and turned to Cook’s Illustrated for my Christmas Day roast recipe, Tuscan-Style Roast Pork Tenderloin with Garlic and Rosemary.</span><br />
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<span style="letter-spacing: 0.0px;">I originally saw the “preview” of the recipe on-line and since I don’t know how to link my subscription with on-line access, I couldn’t open the recipe. Having ants-in-my-pants thinking my January-February issue of Cook’s Illustrated would not arrive in time for Christmas, I bought an additional copy of the Magazine while Christmas food shopping at Giant. I arrived home only to find my subscription copy in the mail. </span></div>
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<span style="letter-spacing: 0.0px;">Perhaps patience is not my most discernible virtue. </span></div>
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<span style="letter-spacing: 0.0px;">I should have had confidence that the wonderful folks at Cook’s Illustrated would not let their subscribers down, especially at Christmas, but I wasn’t taking any chances. I wanted that recipe!!</span></div>
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<span style="letter-spacing: 0.0px;">The crazy cooks at Cook’s Illustrated found a way to make outside of the pork roast brown and somewhat crispy without overcooking the inside meat….searing the roast in a pan after baking! So simple and clever. BUT, there are many steps to this little rolled piece of culinary magic and you might be templed to say, “oh, the hell with it, I’m just serving the roast right out of the oven.” DON’T! It is so worth the work. My daughters assisted with this preparation due to my Christmas congestion, which is turning into a yearly event.</span></div>
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<span style="letter-spacing: 0.0px;">Please read the recipe all the way through before beginning, especially if timing is key for your dinner party. There is prep time, rest time, roast time, more rest time, more prep time, searing time and several other oh-so-worth-it steps mixed in between.</span></div>
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<span style="letter-spacing: 0.0px;">BTW, this issue of Cook’s Illustrated also has a recipe named Best Roast Chicken…they never had C.’s roast chicken she made when she last hosted. That’s the best roast chicken ever!</span></div>
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<span style="letter-spacing: 0.0px;">As you probably have figured out, I’m a bit behind in my posts.</span></div>
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<span style="letter-spacing: 0.0px;">Instead of one large roast, I used two pork tenderloins, pounded thin, slathered with the herb paste and rolled using the same technique as called for in the CI recipe. Rolling the meat allows the yummy paste to distribute the flavors more evenly. The lemon zest adds a bright note to the paste and compliments the vinaigrette you’ll make (explaining <i>Arista</i>, which is pork served with juices)….nothing is wasted in this recipe!</span></div>
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<span style="letter-spacing: 0.0px;"><b>Tuscan Roast Pork Tenderloin with Garlic and Rosemary (Arista)</b></span></div>
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<span style="letter-spacing: 0.0px;"><i>Adapted (a little) from Cook’s Illustrated</i></span></div>
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<span style="letter-spacing: 0.0px;">1 lemon</span></div>
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<span style="letter-spacing: 0.0px;">1/3 cup extra virgin olive oil</span></div>
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<span style="letter-spacing: 0.0px;">8 garlic cloves, minced</span></div>
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<span style="letter-spacing: 0.0px;">1/4 teaspoon red pepper flakes</span></div>
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<span style="letter-spacing: 0.0px;">1 tablespoon chopped fresh rosemary</span></div>
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<span style="letter-spacing: 0.0px;">2 oz pancetta, cut into 1/2” pieces</span></div>
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<span style="letter-spacing: 0.0px;">White wine (you’ll only need a splash or two)</span></div>
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<span style="letter-spacing: 0.0px;">1 package (2 pieces) of pork tenderloin</span></div>
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<span style="letter-spacing: 0.0px;">Grate the zest of one lemon and set aside. Cut the lemon in half and set aside. Combine zest, oil, garlic and pepper flakes in a non-stick skillet. Cook over low-medium heat, stirring frequently until garlic is sizzling and fragrant, a few minutes. Add rosemary and cook another 30 seconds. Strain the mixture through a fine mesh strainer over a small bowl, set the oil aside and allow the rosemary-garlic mixture to cool in the strainer. Wipe out the pan with a paper towel.</span></div>
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<span style="letter-spacing: 0.0px;">Whirl the pancetta in a food processor (I used my mini-food processor) until a paste forms (it’s more like a soft ball) about 25 seconds. Add the rosemary-garlic mixture and a splash or two of white wine and process until incorporated, about 20 seconds. </span></div>
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<span style="letter-spacing: 0.0px;">Pound each tenderloins thin (about 1/2”) and as evenly as possible (a semi-rectangle will form). Spread half the mixture on each tenderloin, leaving about 1/4” on each side. Roll each tenderloin like a yule log and fasten with butcher’s twine. Set both prepared tenderloins on a greased wire rack placed in a roasting pan and refrigerate for at least one hour. </span></div>
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<span style="letter-spacing: 0px;">Preheat the oven to 275 degrees. Position the roasting pan on the middle rack and cook the tenderloins for 1 1/2- 2 hours (until the meat registers 135 degrees). Remove from the oven, tent with aluminum foil and let rest for at least 20 minutes.</span></div>
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<span style="letter-spacing: 0px;">Heat 1 teaspoon of the reserved oil and add the lemon halves. Cook until cut sides are browned, about 2-3 minutes. Let cool. Meanwhile, pat the roast dry and heat 2 tablespoons of the reserved oil in a pan over a high heat and brown roast on top and sides. Transfer to a carving board, remove twine and slice. Now, juice the cooled lemons through a mesh strainer. Wisk with the rest of the reserved oil and serve with the sliced pork….perfect paired together!</span></div>
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KnitOne, PearlOnionhttp://www.blogger.com/profile/04953790167576423494noreply@blogger.com0