tag:blogger.com,1999:blog-32988430597943348432024-03-18T05:47:11.952-04:00Above an Italian RestaurantBechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-3298843059794334843.post-23102004394547947882011-09-06T20:12:00.004-04:002011-09-06T20:17:34.670-04:00Summer Peach Cake<div class="separator" style="clear: both; text-align: center;">
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When we first started this blog, I said I wasn't into making complicated desserts. I was just a mix and bake kind of a girl. This dessert is making a big fat liar out of me.<br />
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Perhaps having a cooking blog has pushed me to try a little harder in the dessert department. Or maybe I just wanted to use my new springform pan. Or maybe I just wanted to make something awesome with summer peaches while they're still here. The thing is, this dessert required way more effort than I'd normally want to expend for one little cake. It's a <i>Cook's Illustrated</i> recipe, so naturally, it has a thousand steps, yet it is also super-delicious. Trade-off.<br />
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It's probably not as complicated as making a peach pie, though. If you see me making double-crust pies on here, then you'll know I've officially lost my mind. You have to draw the line somewhere.<br />
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We had a little BBQ at our house over Labor Day weekend with John's family (hi Fred!), and this cake followed a pretty serious pulled pork dinner. A slice of this cake with a scoop of vanilla ice cream was the perfect way to end the meal, and bid a fond farewell to summer.<br />
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<b>Summer Peach Cake</b><br />
from <a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=29695"><i>Cook's Illustrated</i></a><b></b><br />
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<b>Note: </b><i>If using farm-fresh peaches, you should omit the peach Schnapps (I omitted). Also, the addition of Panko breadcrumbs seems weird, but I promise you won't notice them in the cake. They help to absorb the excess juices so your cake won't get soggy.</i><br />
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<b>Ingredients:</b><br />
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2 1/2 pounds peaches , pitted and cut into 1/2 inch-thick wedges<br />
5 tablespoons peach schnapps<br />
4 teaspoons lemon juice<br />
6 tablespoons plus 1/3 cup granulated sugar<br />
1 cup (5 ounces) all-purpose flour<br />
1 1/4 teaspoons baking powder<br />
3/4 teaspoon salt<br />
1/2 cup packed (3 1/2 ounces) light brown sugar<br />
2 large eggs<br />
8 tablespoons unsalted butter, melted and cooled<br />
1/4 cup sour cream<br />
1 1/2 teaspoons vanilla extract<br />
1/4 teaspoon plus 1/8 teaspoon almond extract<br />
1/3 cup panko bread crumbs, finely crushed<br />
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<b>Instructions</b>:<br />
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1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.<br />
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2. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.<br />
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3. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.<br />
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4. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.<br />
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5. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.<br />
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<i>Serves 8 to 10</i><br />
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<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYOWYxMzVjNjgtMjlmMy00NTAxLWI1M2YtNzY0ODVhNzZkODNj&hl=en_US">Download a printable recipe.</a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlp5DGtikHUZvP8GCw4eUlFMCnYBCD0FUzy2vxm4JPwC-0RDKk8b7qb_8MqTiY44psS1j0RWQB7GGcUoZZ4eKj0OduSWEgmj0HJcyJJUjONpKNNTvbYLyy6-f2D7kqMhu-KEgR4zHd8o/s1600/hotmess.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlp5DGtikHUZvP8GCw4eUlFMCnYBCD0FUzy2vxm4JPwC-0RDKk8b7qb_8MqTiY44psS1j0RWQB7GGcUoZZ4eKj0OduSWEgmj0HJcyJJUjONpKNNTvbYLyy6-f2D7kqMhu-KEgR4zHd8o/s400/hotmess.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, my plate does say, "Hot Mess"</td></tr>
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<br />Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com26tag:blogger.com,1999:blog-3298843059794334843.post-35829776046343820912011-08-31T21:06:00.002-04:002011-08-31T21:13:24.304-04:00Sherried Pineapple Pork Tenderloin<div class="separator" style="clear: both; text-align: center;">
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My main motivation for making this recipe was that it would use up one of the 5 little cans of pineapple juice that have been taking up space in my pantry since we lived in our old apartment. I can't even remember what I originally bought it for. I had no idea that this would become a favorite in our house... I made it two weeks in a row, which is something I almost never do. And I might even make it next week, since I still have three cans of pineapple juice left. The sauce is so good that John convinced me that we needed to save the remaining two tablespoons of it, because surely we'd find <i>something</i> to dip in it. Oh, and did I mention that it's quick and easy to make?<br />
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The original recipe says that it serves four, but that's just silly. My portion was what you see above, so I'm going to say it serves two. If you've got more people to feed, this could easily be doubled. We ate ours with some delicious <a href="http://aboveanitalianrestaurant.blogspot.com/2010/03/pear-walnut-and-feta-salad.html">pear, walnut, and feta salad.</a></div>
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<a name='more'></a><b>Sherried Pineapple Pork Tenderloin</b><br />
adapted from <a href="http://www.amazon.com/Cooking-Light-Fresh-Food-Fast/dp/0848732642/ref=sr_1_1?ie=UTF8&qid=1314835634&sr=8-1"><i>Cooking Light: Fresh Food Fast</i></a><br />
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<b>Ingredients:</b><br />
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1/2 tsp black pepper<br />
1 tsp kosher salt<br />
1 1 lb. pork tenderloin <br />
1 tbs vegetable oil<br />
1 6oz can pineapple juice<br />
2 tbs sugar<br />
2 tbs dry sherry (you could substitute dry white wine)<br />
1 tbs low-sodium soy sauce<br />
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<b>Directions:</b><br />
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1. Rinse pork and pat dry with paper towels (you want it to be dry so it will sear properly). Sprinkle evenly with salt and pepper.<br />
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2. Heat a nonstick skillet over medium-high heat and coat with vegetable oil, add pork. Cook pork 3 to 4 minutes or until browned, turning occasionally. Reduce heat to medium-low; cover and cook 10 minutes. Turn pork over, cook 10 minutes or until a thermometer registers 160 degrees.<br />
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3. Place pork on cutting board; tent with foil. Let it stand while you make the sauce.<br />
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4. Combine pineapple juice and remaining 3 ingredients; add to pan drippings. Bring to a boil; boil 5 minutes or until liquid is reduced to about 1/4 cup. Slice pork and spoon sauce over slices.<br />
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<i>Serves 2</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDl7huYP2U8wG0Njl63H27GFRkWzk9nvh7xQ1ModAv_aMdWbQ7C9rGA9GUTzABcsRJzfMIjXHNlsySDRmX5LSWVCgS7GBeSr3b-AC-_C2y6yYY1u4dG6WNu8n2R4etiqdwWGM4vTjgYKA/s1600/pinapple+pork+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDl7huYP2U8wG0Njl63H27GFRkWzk9nvh7xQ1ModAv_aMdWbQ7C9rGA9GUTzABcsRJzfMIjXHNlsySDRmX5LSWVCgS7GBeSr3b-AC-_C2y6yYY1u4dG6WNu8n2R4etiqdwWGM4vTjgYKA/s400/pinapple+pork+1.JPG" width="400" /></a></div>
<i> </i><br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYYTU3ZjMzNmItNGNjYS00NDQ1LTliOTItN2I2NzVjMDRkODQ2&hl=en_US">Download a printable recipe.</a><br />
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Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com7tag:blogger.com,1999:blog-3298843059794334843.post-12637191698371004842011-08-27T19:14:00.001-04:002011-08-27T19:17:16.512-04:00Blueberry Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixISRLLzot3XqA0e-PqOXy_VOEEkqnHCzdWguK_glK5QTYZ6hOpiSZE1iv5Lza_YN4rdOGsyK-a6eNaQbX5y949L_GvAZkXd_jCg_P10nJTjbDM3wNNS5zLKEzK5HKe2RgsDEzQjVmLgM/s1600/_MG_8115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixISRLLzot3XqA0e-PqOXy_VOEEkqnHCzdWguK_glK5QTYZ6hOpiSZE1iv5Lza_YN4rdOGsyK-a6eNaQbX5y949L_GvAZkXd_jCg_P10nJTjbDM3wNNS5zLKEzK5HKe2RgsDEzQjVmLgM/s320/_MG_8115.JPG" width="212" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm sure I will forever think of these as "hurricane scones." John and I were enjoying a few days at the Jersey Shore this week, and had to end our stay early due to the evacuations. The night before we left, we discussed what we wanted to eat while we were holed up during Irene, and scones seemed like good comfort food. We passed through Hammonton, NJ on our way home, which happens to be the blueberry capital of the world (or so it claims). So, we picked up some fresh blueberries at a farm stand and were ready for some stormy-weather baking.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you've ever had a true British scone, these are not the same. They are also not the crumbly, dry American version you might pick up at Starbuck's. They are a bit crispy and sweet on the outside, and moist and tender on the inside. I thought they might be nice served with some lemon curd, but I didn't think it was worth going to the grocery store and fighting my way through the pre-storm crowds just to pick up a jar. You should have these with a cup of tea (preferably with milk, if you're going to be all British about it).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">One somewhat unusual step in this recipe is to grate the butter. Make sure yours is good and frozen or this won't work so well. The rest of the process is kind of similar to making biscuits: you have to roll and shape the dough without over-working it. You'll definitely need a bench scraper if you're going to attempt this recipe. These are best eaten warm out of the oven, but you can freeze the dough once you've prepared it and heat them up when you're ready to eat them (further directions are below). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i><b></b></i>If you subscribe to <i>Cook's Illustrated</i>, you can check out a <a href="http://www.cooksillustrated.com/video/default.asp?newVideo=y&docid=10871">helpful video</a> of how to make these scones on their website. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><b>Blueberry Scones</b><br />
<div class="separator" style="clear: both; text-align: left;"><i>from <a href="http://www.cooksillustrated.com/">Cook's Illustrated</a></i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i><b>Note:</b> It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i><b>Ingredients</b><i><br />
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</i>16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)</div> 1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)<br />
1/2 cup whole milk<br />
1/2 cup sour cream<br />
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface<br />
1/2cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling<br />
2 teaspoons baking powder<br />
1/4 teaspoon baking soda<br />
1/2 teaspoon table salt<br />
1 teaspoon grated lemon zest<i></i><br />
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</i><b>Instructions</b><i><br />
</i><br />
<div class="separator" style="clear: both; text-align: left;">1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.<i><br />
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</i>2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.<i></i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i>3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.<i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">4. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.<i><br />
</i> </div><div class="separator" style="clear: both; text-align: left;">5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.<i></i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i>6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.<i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><b>To Make Ahead: </b> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.<i></i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>Makes 8 scones</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYOTc4YjEzMjktYTRhZi00YThmLTkzYzEtYWQxYTJmMzVkYmM0&hl=en">Download a printable recipe.</a></i></div>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com3tag:blogger.com,1999:blog-3298843059794334843.post-22745786745310772342011-08-12T16:11:00.001-04:002011-08-12T16:12:27.062-04:00Fresh Corn Salad with Black Beans and Tomatoes<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdIdlJebzRcDCbslrgfD_tFV1HpvJoGVec5aHUBX9onxvKBZm9qE0VPcSTMgb5yk2V6w5Ebfi6Z-uyfBhDwcx8qtvI-Kc6_WkeG2E3G6r61osXfYZL70kxSzlMh2VPPIpF4pKZgBn8Go/s1600/cornsalad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdIdlJebzRcDCbslrgfD_tFV1HpvJoGVec5aHUBX9onxvKBZm9qE0VPcSTMgb5yk2V6w5Ebfi6Z-uyfBhDwcx8qtvI-Kc6_WkeG2E3G6r61osXfYZL70kxSzlMh2VPPIpF4pKZgBn8Go/s400/cornsalad2.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>Here's another recipe made during our stay at the <a href="http://aboveanitalianrestaurant.blogspot.com/2011/08/vacation-photos.html">Cook's Country house</a> in Vermont. If you're looking for a great side dish to bring to a BBQ or picnic, look no further: this salad is healthy, full of ingredients that you can buy right now at your local farm stand, and it's easy to make. I made it extra-summery by grilling the corn rather than boiling it as the original recipe called for. I also added avocado, because it just seemed to make sense with the other ingredients. Fresh corn and tomatoes are the stars here, so please don't use the canned kind. The leftovers make a great filling for quesadillas and omlettes!<br />
<br />
<a name='more'></a><br />
<strong>Fresh Corn Salad with Black Beans and Tomatoes</strong><br />
<em>adapted from</em> <em><a href="http://www.amazon.com/Americas-Kitchen-Cookbook-Heavy-Duty-Revised/dp/193361501X">The America's Test Kitchen Family Cookbook</a></em><br />
<br />
<strong>Ingredients:</strong><br />
Dressing:<br />
6 tablespoons extra-virgin olive oil <br />
2 tablespoons fresh lime juice <br />
1 tablespoon red wine vinegar <br />
1 jalapeno chile, stemmed, seeded, and minced (leave a few seeds in if you want it a little spicy)<br />
1 clove garlic, minced <br />
1/2 teaspoon ground cumin <br />
1/2 teaspoon table salt<br />
1/4 teaspoon ground black pepper <br />
<br />
Salad:<br />
8 ears fresh corn , husks and silks removed<br />
1 pint grape tomatoes or cherry tomatoes, halved <br />
1 (15.5-ounce) can black beans, rinsed <br />
6 scallions, sliced thin <br />
1 avocado, diced<br />
2 tablespoons minced fresh cilantro <br />
Table salt and ground black pepper <br />
<br />
<strong>Directions:</strong><br />
<br />
1. For the dressing: Shake all of the dressing ingredients together in a jar with a tightfitting lid.<br />
<br />
2. Grill corn over direct heat until a few black marks appear (about 4-5 minutes), rotating occasionally. (or: cook the corn in 6 quarts boiling water until tender, 5 to 7 minutes. Drain and rinse under cold water.) Cut the kernels from each cob into a large mixing bowl using a paring knife. Add the tomatoes, beans, scallions, cilantro, avocado, dressing and toss. Season with salt and pepper to taste and serve. <br />
<br />
<strong>To Make Ahead:</strong><br />
<br />
This salad can be prepared, covered, and refrigerated a day in advance (do not add the avocado until ready to serve). Before serving, bring to room temperature and freshen with a squeeze of lime juice. Add avocado, season with salt and pepper to taste. <br />
<br />
<em>Serves 8</em> <br />
<br />
<em><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYMDBmMDA0ZGMtZDViNC00N2RiLWJiNzEtYWEzNWM2YzlmNmNi&hl=en_US">Download a printable recipe.</a></em>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com0tag:blogger.com,1999:blog-3298843059794334843.post-68202504915280875032011-08-08T16:10:00.003-04:002011-08-08T16:12:49.904-04:00Summer Tomato Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXMtNB0JWTM2OwUqKlcgTVzB2sLrHxeaEW_yYv_lzwZlvmBT4vfy0JxwOJatk6UjtH9w_xJzIDefK5ZadaOnRVgaFM9NeZy_Oh-YrQw5Ockvfk2TzvtKdova-KVkjDeDKCgvrdnoAYqA/s1600/tomatopie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXMtNB0JWTM2OwUqKlcgTVzB2sLrHxeaEW_yYv_lzwZlvmBT4vfy0JxwOJatk6UjtH9w_xJzIDefK5ZadaOnRVgaFM9NeZy_Oh-YrQw5Ockvfk2TzvtKdova-KVkjDeDKCgvrdnoAYqA/s400/tomatopie.jpg" width="400" /></a></div><br />
I can't take credit for making this delicious creation: my friend Kate made it while we were on our <a href="http://aboveanitalianrestaurant.blogspot.com/2011/08/vacation-photos.html">Vermont vacation</a> (I can only take credit for eating it). I never get tired of fresh tomatoes (especially when they're layered with cheese), so I plan to make this myself before the summer is over. Served at room temperature, a slice of this pie with a fresh green salad makes an excellent dinner on a steamy August evening.<br />
<br />
<a name='more'></a><em>Tip from Kate:</em> I used store-bought dough and it took the pie about 35-40 minutes to cook once the temperature was reduced. Also, I felt the bottom crust could have been more distinct, so next time I’m planning on baking the bottom crust briefly before adding the filling in step 3. <br />
<br />
<strong>Summer Tomato Pie</strong> <br />
<em>from <a href="http://www.cookscountry.com/">Cook's Country</a></em><br />
<br />
<em>Note: Visit Cooks Country.com for our “Double Crust Pie Dough”, or use your own recipe or store bought dough. If using store bought dough, bake the pie for 30 minutes after turning down the heat in step 4. </em><br />
<br />
<strong>Ingredients:</strong><br />
2 (9-inch) pie dough rounds (see note)<br />
2 pounds beefsteak tomatoes (about 4 large), cored and cut into 1/4 inch slices<br />
1/2 tsp salt<br />
1/4 cup mayonnaise <br />
4 tsp cornstarch<br />
1 & 1/2 cups shredded sharp cheese<br />
4 scallions sliced thin<br />
<br />
<strong>Directions:</strong><br />
1. ROLL DOUGH – On lightly floured surface, roll 1 dough round into 12-inch circle (is using store-bought dough, you do not need to roll either crust. Transfer to 9-inch pie plate, letting excess hang over edge. Cover w/ plastic and refrigerate 30 minutes. Roll second round into 12-inch circle and refrigerate for 30 minutes.<br />
<br />
2. DRAIN TOMATOES – Arrange tomatoes on paper towel-lined baking sheet and sprinkle w/ salt. Let drain 30 minutes, then press tomatoes with additional paper towels until very dry.<br />
<br />
3. ASSEMBLE PIE – Adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 450 degrees. Mix mayonnaise, cornstarch, and 1 cup cheese in bowl well combined. Sprinkle remaining cheese over bottom of dough-lined pie plate. Arrange third of tomatoes over cheese. Spread half of mayonnaise mixture over tomatoes and sprinkle with half of scallions. Layer with another third of the tomatoes, remaining mayonnaise mixture and remaining scallions, then w/ remaining tomatoes. <br />
<br />
4. CRIMP CRUST – Arrange top crust on pie. Press crusts together, then trim, fold and crimp edges. Cut four 2-by 1- inch oval vent holes in top. Place pie on heated baking sheet, bake for 10 minutes, then lower oven temperature to 325 degrees and bake until crust is golden brown, about 40 minutes. Cool on wire rack for at least 3 hours. Serve at room temperature. <br />
<br />
<em>Yield: Serves 8</em><br />
<br />
<em><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYNTQzYjQ1YWItZGY4Ni00YzFlLWJjZGItODgxYWU1YjYzYjI5&hl=en_US">Download a printable recipe.</a></em>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com2tag:blogger.com,1999:blog-3298843059794334843.post-33288599682783630912011-08-03T10:14:00.002-04:002011-08-08T16:16:32.003-04:00Vacation PhotosJohn and I are back from our food-themed trip to the <a href="http://www.twopigsfarm.com/guesthouses/farmhouse.html">Cook's Country farmhouse</a> in Rupert, VT. We cooked some pretty amazing meals in the set kitchen (not the best photo, but you can see the studio lights on the ceiling). Can't you just picture Bridget and Chris cooking right here?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbrb4IUGOvLNFuIfQa_QvMI2L0Hp4HRAtFfkVlSmQGQJTMkb_NMiyjPycefVbEi62JGBOXdn6xU_AfSnJZEDGNPV-Q0ocNIj-Tz2Z7swbfSXhmNEaqQcZ8VSEp9FdRHP58ZCioSsbxOs/s1600/cckitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbrb4IUGOvLNFuIfQa_QvMI2L0Hp4HRAtFfkVlSmQGQJTMkb_NMiyjPycefVbEi62JGBOXdn6xU_AfSnJZEDGNPV-Q0ocNIj-Tz2Z7swbfSXhmNEaqQcZ8VSEp9FdRHP58ZCioSsbxOs/s400/cckitchen.jpg" t$="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a name='more'></a><div class="separator" style="clear: both; text-align: left;">The kitchen conveniently contained pretty much every cookbook and magazine ever published by the Cook's Illustrated/America's Test Kitchen people.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoL6eDkFqfRDgmVvFqEc8tqJT3FtkNuCu9PfFVR75mRrM15851aPtMeGjZ_aUE7g7u7-pnrIRjm30hyphenhyphenz8LZ3HYJRnu0UTxf70zsa43IXg2SQBiesEMqcAASNDjyKJYZPPSiV9RkI9xduk/s1600/cookbooks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoL6eDkFqfRDgmVvFqEc8tqJT3FtkNuCu9PfFVR75mRrM15851aPtMeGjZ_aUE7g7u7-pnrIRjm30hyphenhyphenz8LZ3HYJRnu0UTxf70zsa43IXg2SQBiesEMqcAASNDjyKJYZPPSiV9RkI9xduk/s400/cookbooks.jpg" t$="true" width="266" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We cooked dinner every night we stayed there, except for the evening we had dinner at <a href="http://americanflatbread.com/">American Flatbread</a> in Burlington (delicious pizza and beer! I highly recommend if you're ever in northern Vermont!). My friend Kate, who is an excellent cook, made her famous ribs one night. I don't know her recipe, but I'm pretty sure she laces them with some kind of addictive chemicals because just looking at this picture makes me jones for these:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjY8MtrS9-62FT2vbFC8XJ0R_yRje3XL60GozgxXkbVSyb-widUCxoXZ3upAvoTPHQLU3AVc77NX1NKTNpQHRvVbjk67GJ5y0UWH4i95HMen9LC4xECjSvzKcOHUI_uHRY0ClXlZz-rA/s1600/ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjY8MtrS9-62FT2vbFC8XJ0R_yRje3XL60GozgxXkbVSyb-widUCxoXZ3upAvoTPHQLU3AVc77NX1NKTNpQHRvVbjk67GJ5y0UWH4i95HMen9LC4xECjSvzKcOHUI_uHRY0ClXlZz-rA/s400/ribs.jpg" t$="true" width="400" /></a></div><br />
Kate also made a <a href="http://aboveanitalianrestaurant.blogspot.com/2011/08/summer-tomato-pie.html">tomato pie</a>. Not the pizza kind you're thinking of if you live anywhere near Trenton, NJ, but an actual pie crust filled with layers of cheese and fresh summer tomatoes (this was a <em>Cook's Country</em> recipe, appropriately enough):<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdV1PbyJD9edhlvlIHl3aCPNkFdCtW1H6CXUxf3kZnXHifCBiuFUgFmqUEsB3K5_cC0IwScG_pRnLyn3oxIYJnq_Ijr04pkOAbPgK5f4yZ840dlnwCyJ3VR2QrssWnvJ2AVwW5C4LgnA/s1600/tomatopie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdV1PbyJD9edhlvlIHl3aCPNkFdCtW1H6CXUxf3kZnXHifCBiuFUgFmqUEsB3K5_cC0IwScG_pRnLyn3oxIYJnq_Ijr04pkOAbPgK5f4yZ840dlnwCyJ3VR2QrssWnvJ2AVwW5C4LgnA/s400/tomatopie2.jpg" t$="true" width="400" /></a></div><br />
John and I made our <a href="http://aboveanitalianrestaurant.blogspot.com/2011/01/spicy-honey-brushed-chicken-thighs.html">spicy honey-brushed chicken thighs</a> one night, and I made this fresh corn, black bean, and tomato salad as a side dish (from the <em>America's Test Kitchen Family Cookbook</em>):<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrz3VcNpTUzChPnc56ZraW1n6G5Q3gYVXHX75NbDkrRzux-fEMuXtqf_jo8l9nzOpyQpq250TFrUhe8Hk3P_BF-GCPi9gbSc_c56sC23ueOV1WzZpqV0MbS6PVA4IAlEKmypLf65RuFM/s1600/cornsalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrz3VcNpTUzChPnc56ZraW1n6G5Q3gYVXHX75NbDkrRzux-fEMuXtqf_jo8l9nzOpyQpq250TFrUhe8Hk3P_BF-GCPi9gbSc_c56sC23ueOV1WzZpqV0MbS6PVA4IAlEKmypLf65RuFM/s400/cornsalad.jpg" t$="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When we weren't busy cooking delicious things, we kept ourselves occupied by reading in rocking chairs on the wraparound porch....</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUyspwNf1RpkLhBCOo9b8gKKlJQ2oaUEht4wYyTiwPsCFNEzeeGmrx4rumV-RQIKy0L-JQOjfdfURnpFs4FRqupovLJPxEZXSv5mYDkmwkgibjrCrCdNCLTx-J9gNcbt0iYRO43YGx6U/s1600/porch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiUyspwNf1RpkLhBCOo9b8gKKlJQ2oaUEht4wYyTiwPsCFNEzeeGmrx4rumV-RQIKy0L-JQOjfdfURnpFs4FRqupovLJPxEZXSv5mYDkmwkgibjrCrCdNCLTx-J9gNcbt0iYRO43YGx6U/s400/porch.jpg" t$="true" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: left;">...and playing in the huge backyard:</div><div align="left" class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixo2pFX07JULqvPTpnwrAl8sX2_QgCn_zNMD8KbJxRW_MXWtH4p4uMKFKT-yfE9yhyckLCcfH5TczYIkgi98dLHH7wJDnHf40k4W9r8Z-B9qt3lYZvb2c3N2m8GYI3TUCFEYqLAYqs54/s1600/farmhouse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixo2pFX07JULqvPTpnwrAl8sX2_QgCn_zNMD8KbJxRW_MXWtH4p4uMKFKT-yfE9yhyckLCcfH5TczYIkgi98dLHH7wJDnHf40k4W9r8Z-B9qt3lYZvb2c3N2m8GYI3TUCFEYqLAYqs54/s400/farmhouse.jpg" t$="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you're looking for a relaxing New England getaway, I can't recommend this place highly enough. I'll be back soon with some of the recipes mentioned above!</div>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com0tag:blogger.com,1999:blog-3298843059794334843.post-73407027575430531342011-07-22T11:29:00.002-04:002011-07-22T15:52:40.598-04:00Barbecued Chicken Kebabs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ldk-VZUJmDXJITY2Gzzd-Fs9BQRRyl9guTkEYlPfCYaB-AYfcEX87Z3PC5fC6xP4_h0Cc0qU-S1B-e_JKb5HP3Z_7QuRMqAFzAETfLQqis6dwoiCVdZOdW0N72i1uRMJVnksviEKPfM/s1600/meatsticks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ldk-VZUJmDXJITY2Gzzd-Fs9BQRRyl9guTkEYlPfCYaB-AYfcEX87Z3PC5fC6xP4_h0Cc0qU-S1B-e_JKb5HP3Z_7QuRMqAFzAETfLQqis6dwoiCVdZOdW0N72i1uRMJVnksviEKPfM/s400/meatsticks.jpg" t$="true" width="400" /></a></div><br />
If you've been reading this blog for awhile, you know that John and I are huge fans of <a href="http://www.cooksillustrated.com/">Cook's Illustrated</a>. This recipe is a perfect example of why we adore them: in order to keep the chicken pieces moist while grilling, the recipe tells you to coat them with <strong><em>pureed bacon</em></strong>. Weird, yet brilliant. <br />
<br />
Although pureeing bacon might have been the nastiest thing I've ever done with my food processor, the resulting kebabs were phenomenal. We used chicken thighs, as the recipe recommends, but you can use breasts if that's your thing (just don't use breasts and thighs on the same skewer since they cook at different rates). I totally dig the homemade barbecue sauce from this recipe, but you could easily sub your favorite bottled brand if you want to save some time. Just don't skip the bacon paste!<br />
<br />
We cooked ours on our charcoal grill, but I'm including instructions for a gas grill as well. Tomorrow we're heading to Vermont to stay at the Cook's Country house (see the<a href="http://aboveanitalianrestaurant.blogspot.com/2011/06/cheesy-chili-mac.html"> previous post</a> for more info), so stay tuned for lots of fabulous photos and recipes from our stay.<br />
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<a name='more'></a><br />
<strong>Barbecued Chicken Kebabs</strong><br />
from <em><a href="http://www.cooksillustrated.com/">Cook's Illustrated</a></em><br />
<br />
<strong>Ingredients:</strong><br />
<br />
<u>Sauce</u><br />
1/2 cup ketchup <br />
1/4 cup light or mild molasses <br />
2 tablespoons grated onion<br />
2 tablespoons Worcestershire sauce <br />
2 tablespoons Dijon mustard <br />
2 tablespoons cider vinegar <br />
1 tablespoon light brown sugar <br />
<br />
<u>Kebabs</u><br />
2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes <br />
2 teaspoons kosher salt <br />
2 tablespoons sweet paprika <br />
4 teaspoons sugar<br />
2 teaspoons smoked paprika<br />
2 slices bacon , cut into 1/2-inch pieces<br />
4 12-inch metal skewers <br />
<br />
<strong>Instructions:</strong><br />
<br />
1. FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer 1/2 cup sauce to small bowl and set aside remaining sauce to serve with cooked chicken.<br />
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2. FOR THE KEBABS: Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour. <br />
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3. <em>Charcoal grill:</em> Light large chimney starter three-quarters filled with charcoal (4 1/2 quarts, about 75 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill bottom, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape grate clean with grill brush. <em>Gas grill:</em> Turn all burners to high, close lid, and heat grill until hot, about 15 minutes. Scrape cooking grate clean with grill brush. Leave primary burner on high and turn off other burner(s).<br />
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4. While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in small bowl. Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated. Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes. <br />
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5. Place kebabs over coals (or over the primary burner, if using gas) and grill, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs. (If flare-ups occur, slide kebabs to cool side of grill until fire dies down.) Brush top surface of kebabs with ¼ cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160 degrees for breasts and 175 degrees for thighs, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately. <br />
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<em>Serves 6.</em> <br />
<em></em> <br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYMjAzNDQ5YjctZTliNC00OWY1LWJhNDgtZWY0ZTE3NjgxZDE1&hl=en_US">Download a printable recipe.</a>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com0tag:blogger.com,1999:blog-3298843059794334843.post-27051121018248691472011-06-08T20:57:00.002-04:002011-06-08T21:00:55.105-04:00Cheesy Chili Mac<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdebYziNQ11MGnNxy5ZQ0QrrWINyH1YNN7XjFOTs3aDTamvwegVP7sTaaTul-rz2K_PlhtbN95lCrxYIEiSo41Xn367yxusPvVsAxUDPimiEtWHx8N0__XDI0ADdL2SlQaKJWdMT2kTyU/s1600/chilimac1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdebYziNQ11MGnNxy5ZQ0QrrWINyH1YNN7XjFOTs3aDTamvwegVP7sTaaTul-rz2K_PlhtbN95lCrxYIEiSo41Xn367yxusPvVsAxUDPimiEtWHx8N0__XDI0ADdL2SlQaKJWdMT2kTyU/s400/chilimac1.JPG" width="400" /></a></div><br />
Lately I've developed a keen interest in all things <a href="http://www.cookscountry.com/"><i>Cook's Country</i></a>. If you're not familiar with this show, it's the sister show to <i>America's Test Kitchen</i> on PBS (they also publish a magazine with recipes). It's filmed at a farmhouse in Vermont, and the show focuses on down-home American food. John discovered that you can rent out the <a href="http://www.twopigsfarm.com/guesthouses/index.html">farmhouse where the show is filmed</a>, so guess who is taking a Vermont vacation next month? John and I and a few of our friends are headed up to the lovely Green Mountains to enjoy a week of relaxing, cooking, eating, hiking, and more eating! The house is stocked with pantry items, cookbooks, and all kinds of kitchen equipment (as you might expect), and we plan to take full advantage of it! It's a food blogger's wet dream, really.<br />
<br />
In the meantime, I've been recording the show and keeping an eye out for tasty-looking <i>Cook's Country</i> recipes, like this one for cheesy chili mac. This one caught my eye because it looked easy enough to make on a weeknight (it was), it only required one skillet, and it's full of cheese. John and I liked this so much that there was only a tiny bit leftover for lunch the next day (and it was delicious reheated).<br />
<br />
<a name='more'></a><br />
<b>Cheesy Chili Mac</b><br />
<i>Adapted from Cook's Country, as seen on </i><a href="http://traceysculinaryadventures.blogspot.com/2011/05/cheesy-chili-mac.html"><i>Tracey's Culinary Adventures</i></a><br />
<br />
<b>Ingredients:</b><br />
1 tablespoon vegetable oil<br />
1 medium onion, minced<br />
1 tablespoon chili powder<br />
1 tablespoon ground cumin<br />
3 garlic cloves, minced<br />
1 tablespoon brown sugar<br />
1 pound ground turkey<br />
2 cups water<br />
1 15-oz can tomato sauce<br />
8 oz (about 2 cups) elbow macaroni<br />
1 1/2 -2 cups shredded Mexican cheese blend<br />
<br />
<b>Directions:</b><br />
Set a 12-inch nonstick skillet over medium heat and add the oil. Heat until shimmering. Add the onion, chili powder, cumin, and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the onion has softened, about 5-7 minutes. Add the garlic and brown sugar and cook until fragrant, about 30 seconds. Add the ground turkey and cook until it is no longer pink.<br />
<br />
Stir the water and tomato sauce into the ground turkey mixture in the pan. Add the pasta and stir to combine. Cover the pan and increase the heat to medium-high. Cook until the pasta is al dente, stirring frequently to prevent the pasta from sticking. Adjust the heat as necessary to maintain a vigorous simmer. <br />
<br />
Turn off the heat under the pan and add 1 cup of the cheese. Stir to incorporate/melt then season the dish to taste with salt and pepper. Sprinkle remaining cheese (1/2 - 1 cup depending on how cheesy you want your dish) over the top and cover the pan again. Let stand for about 2 minutes, or until the cheese melts. <br />
<br />
<i>Makes 4 servings</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cO2AGfrA6UoSKlpdlhkKu03SPMZLA5dTRGKNMWVd8fIkdRnRu53O58hEZY-pHJ791s7QL0_XSrSwtq_nc_MG5muZ4cdHB3ngfEuz6sBVE9tEHEYuZZuVJK2rNF55LyjWZKXYaUWqE78/s1600/chilimac2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cO2AGfrA6UoSKlpdlhkKu03SPMZLA5dTRGKNMWVd8fIkdRnRu53O58hEZY-pHJ791s7QL0_XSrSwtq_nc_MG5muZ4cdHB3ngfEuz6sBVE9tEHEYuZZuVJK2rNF55LyjWZKXYaUWqE78/s400/chilimac2.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mmm... melty</td></tr>
</tbody></table><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYNzQyMWEzMjItMzEyMy00YzhlLWI3NjAtYzZjNGExYjU3YjNi&hl=en_US&authkey=COfpiK4E"><i> </i>Download a printable recipe.</a>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com1tag:blogger.com,1999:blog-3298843059794334843.post-27924519681196310742011-05-06T18:42:00.003-04:002011-05-06T18:44:25.918-04:00Marbled-Chocolate Banana Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCWSQHZ3O4zAASt3XaYCBmiBS9gWGkIn_qrpfKUP1bH-kodrd-Oky35Z_weGOYS9vAwezZNopybSevZUrRyIlTNqFOe8UrrzyJ-Zj0QRFL5qJpsUOOEI3RuBWlPQx_0pj1OwItTLpswQ/s1600/_MG_7465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCWSQHZ3O4zAASt3XaYCBmiBS9gWGkIn_qrpfKUP1bH-kodrd-Oky35Z_weGOYS9vAwezZNopybSevZUrRyIlTNqFOe8UrrzyJ-Zj0QRFL5qJpsUOOEI3RuBWlPQx_0pj1OwItTLpswQ/s400/_MG_7465.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">So I was going to make <a href="http://aboveanitalianrestaurant.blogspot.com/2010/05/chocolate-chip-banana-bread.html">chocolate chip banana bread</a> with the bunch of brown bananas sitting on my counter, but then Cooking Light posted a link to their best banana bread recipes on Facebook. And they had me at "marbled chocolate." </div><br />
It's the same basic recipe as the chocolate chip bread, but instead of just throwing the chocolate chips in the batter, you melt them down, mix them with some batter, and then swirl the resulting chocolatey goodness into your bread. I made a few substitutions to the original recipe: I used white whole wheat flour in place of all purpose (so it's, um, healthy?), 2 eggs in place of the egg substitute, and vanilla yogurt in place of the regular.<br />
<br />
The note on the Cooking Light recipe says to toast the bread, and smear it with peanut butter. Yes. Do this.<br />
<br />
<a name='more'></a><b>Marbled Chocolate Banana Bread</b><br />
adapted from <a href="http://www.myrecipes.com/recipe/marbled-chocolate-banana-bread-10000000549763/"><i>Cooking Light</i></a><br />
<br />
<b>Ingredients:</b><br />
2 cups white whole wheat flour<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 cup sugar<br />
1/4 cup butter, softened<br />
1 1/2 cups mashed ripe banana (about 3 bananas)<br />
2 eggs<br />
1/3 cup vanilla low-fat yogurt<br />
1/2 cup semisweet chocolate chips<br />
Cooking spray<br />
<b><br />
Directions:</b><br />
Preheat oven to 350°.<br />
<br />
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.<br />
<br />
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, eggs, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.<br />
<br />
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.<br />
<br />
<i>Yield: 1 loaf</i><br />
<i> </i><br />
<br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYZTQ4ODhjYzgtODNjZi00MTkzLTllYjMtZjgwNjJiYmI5MjZm&hl=en&authkey=CI_WmMIC">Download a Printable Recipe</a>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com2tag:blogger.com,1999:blog-3298843059794334843.post-60515892722004957752011-05-02T19:08:00.000-04:002011-05-02T19:08:26.614-04:00Chicken Involtini with Prosciutto and Basil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1yS5PMpc-2l4QcJG2SZCuvAhxBeWFV8aopnHFvuqyTwtij5kzt2t7Llb3dEbOCfePWF6V6r1V2GO8jAk0V0eyiF5xaVtOmLGCNvbRnXNny5cgU62SoiYG1T1NLbiXHuWwXjHie-OfS0/s1600/_MG_7461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1yS5PMpc-2l4QcJG2SZCuvAhxBeWFV8aopnHFvuqyTwtij5kzt2t7Llb3dEbOCfePWF6V6r1V2GO8jAk0V0eyiF5xaVtOmLGCNvbRnXNny5cgU62SoiYG1T1NLbiXHuWwXjHie-OfS0/s400/_MG_7461.JPG" width="400" /></a></div>Grilled chicken breasts don't hold a lot of appeal for me... if I'm going to bust out the grill (ok, if <i>John</i> is going to bust out the grill), I want something a little more interesting than a bland old chicken breast. These chicken breasts, however, are totally not boring. They are stuffed with prosciutto, cheese, and basil, making them something special. Special enough for company, in fact... it was such a gorgeous day yesterday that we invited our friends over to enjoy some grilling and leisurely wine-sipping on the deck. Maybe it was the wine, but we all really loved these.<br />
<br />
The only thing I would do differently the next time I make these is add more cheese! Only one slice is used per chicken breast, which seems a little skimpy. You need at least two in there. Also the grilling time called for in the recipe was 12 minutes... ours took over 20. I'm not sure if it was something with our grill or if I didn't pound the chicken flat enough, but be sure to test yours so as not to give your friends and family salmonella. We did the cut-it-open-and-see-if-it's-pink test, but an instant read thermometer would work too.<br />
<br />
<a name='more'></a><b>Chicken Involtini with Prosciutto and Basil</b><br />
from <a href="http://www.amazon.com/Webers-Way-Grill-Step---Step/dp/0376020598/ref=sr_1_1?ie=UTF8&qid=1304375658&sr=8-1"><i>Weber's Way to Grill</i></a><br />
<br />
<b>Ingredients:</b><br />
4 boneless, skinless chicken breast halves, about 8 oz each<br />
1 teaspoon kosher salt<br />
1 teaspoon garlic powder<br />
1/2 teaspoon freshly ground black pepper<br />
4 very thin slices prosciutto<br />
4 thin slices provolone cheese, halved<br />
8 large basil leaves, plus more for garnish<br />
Extra-virgin olive oil<br />
2 cups <a href="http://aboveanitalianrestaurant.blogspot.com/2009/12/best-chicken-parmesan-in-world.html#more">good-quality tomato sauce</a><br />
<br />
<b>Directions:</b><br />
1. Prepare the grill for direct cooking over medium heat.<br />
<br />
2. For each piece of chicken, use about 12 inches of plastic wrap. Place the chicken, smooth side down, to one side of the plastic, about 2 inches from the edge. Fold the remaining plastic over the chicken leaving an inch or so from the folded edge. This will allow the chicken to spread out as it gets thinner. Starting from the thick side, gently pound the chicken with the flat side of a tenderizer or the bottom of a small, heavy skillet, moving to different areas with every stroke until it is about 1/4 inch thick and just about double in size. Do not pound too hard or the chicken might break apart.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXEcVPpv9J-ZFg0SRnkR5AM757BY-muoCTwtSe3BH1h7J8ov_g3yYRJUFXEbKyQ8NlWkwGDl2ho-tsb6KR9qmG_X7mEvPk837uoYn0IIDEMOsUalDQIkWsq_wlny5k1arcm6i3NsUC5E/s1600/_MG_7442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXEcVPpv9J-ZFg0SRnkR5AM757BY-muoCTwtSe3BH1h7J8ov_g3yYRJUFXEbKyQ8NlWkwGDl2ho-tsb6KR9qmG_X7mEvPk837uoYn0IIDEMOsUalDQIkWsq_wlny5k1arcm6i3NsUC5E/s320/_MG_7442.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXflADzNkWhGFQvYQ1y07l_OcrhGoYsUZdhZ-SUJdDLk03qFFPX5VhOsnauAImBkmOcl5yxpawWuNLu3hxKfB2JzIS89nZV2olE1RoOoYV7dO6LdUwupHJBD5RXrYN14fuMWRwisVwbWg/s320/_MG_7439.JPG" width="320" /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXflADzNkWhGFQvYQ1y07l_OcrhGoYsUZdhZ-SUJdDLk03qFFPX5VhOsnauAImBkmOcl5yxpawWuNLu3hxKfB2JzIS89nZV2olE1RoOoYV7dO6LdUwupHJBD5RXrYN14fuMWRwisVwbWg/s1600/_MG_7439.JPG" style="margin-left: 1em; margin-right: 1em;"></a><br />
3. Season each piece of chicken on both sides with the salt, garlic powder, and pepper. Arrange the chicken with the smooth side down on a work surface.<br />
<br />
4. Lay a slice of prosciutto on each piece of chicken. Then lay down 2 halves of the provolone and then 2 basil leaves. Carefully roll up the chicken, keeping it snug as you work. Tie 2 pieces of butcher's twine around each piece to keep it together. Trim the loose ends of twine. Lightly brush each rolled piece of chicken with the oil.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NEtyIUCXOD1GTVcgnhu79BOEdiVKl_rGM_3hx_iVf2WTcj73jZD1lB_C9sEpfY6DIbV_8VHAxKWpv_4TXAxScXJYwwpgv3Vf3zcNAdDx-_EGRKsTaa2qqiW7LX587u0LNSZVymEzeW4/s1600/_MG_7444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NEtyIUCXOD1GTVcgnhu79BOEdiVKl_rGM_3hx_iVf2WTcj73jZD1lB_C9sEpfY6DIbV_8VHAxKWpv_4TXAxScXJYwwpgv3Vf3zcNAdDx-_EGRKsTaa2qqiW7LX587u0LNSZVymEzeW4/s320/_MG_7444.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgco3oHg9afdBUfXY67JtGpvwdnYyptRDwYk2bZs6QrJv6Cx4sycZkHa4poL0oF5p-2euMMs3hcr1KCB0cPPe0XRNIYhWeuYwNEEx0JOt-TcjUxLAjx46m1vhbMk-mwYFBnLMB5v8CKgrs/s320/_MG_7447.JPG" width="320" /></div><br />
5. Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until golden on all sides, about 12 minutes, turning a quarter turn every 3 minutes. Remove from the grill and let rest for 3 to 5 minutes. Meanwhile, in a small saucepan over medium-high heat, warm the tomato sauce.<br />
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6. Remove the twine from the chicken pieces, cut into slices, and serve warm in a pool of sauce. Garnish with torn pieces of basil.<br />
<br />
<i>Serves 4</i><br />
<a href="http://www.blogger.com/goog_1770653245"><br />
</a><br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYNmU4MTg2MWYtN2E0OC00YzU0LTk4OGMtMTEzZDI2MzRiZjNj&hl=en&authkey=CKPXrcAO">Download a printable recipe.</a><br />
<div class="separator" style="clear: both; text-align: center;"></div>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com1tag:blogger.com,1999:blog-3298843059794334843.post-45035604372647847992011-04-24T11:23:00.003-04:002011-05-02T18:38:00.624-04:00Chicken Fried Steak!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqhq1I6iR9-RSod7QuCAkKUIUWf4qEhw5NxPHW-79tlgJlTVZ2vlqzXIDRFzSzt7DQwcpCEKFd6dtyF7bKhdoPjsg0OEZq_TAYvb42547PxuJBBOnAKFiP30nTdR4KO1kFlYQPzvRPnM/s1600/_MG_6854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhqhq1I6iR9-RSod7QuCAkKUIUWf4qEhw5NxPHW-79tlgJlTVZ2vlqzXIDRFzSzt7DQwcpCEKFd6dtyF7bKhdoPjsg0OEZq_TAYvb42547PxuJBBOnAKFiP30nTdR4KO1kFlYQPzvRPnM/s400/_MG_6854.JPG" width="400" /></a></div><br />
This is so good that it totally deserves the exclamation point! I make a lot of Italian themed dishes and all of them are arguably my favorite meal depending on my mood. This is probably my favorite thing I've ever made that didn't involve tomatoes. I've had chicken fried steak only a few times, and living in NJ and not Texas, it's hard to find restaurants that actually make it homemade. Apparently Texas restaurants serve over 800,000 chicken fried steak orders every day! Needless to say, our next trip to Austin is going to include a chicken fried steak dinner. So knowing what this dish should taste like, and not what I've eaten in local diners, I set out to find a few recipes.<br />
<br />
There were several that looked good, but I settled on a tried and true recipe from our friends at <a href="http://www.cooksillustrated.com/">Cooks Illustrated</a>. Instead of using 6 small steaks, we used 2 good sized steaks, maybe 8 or 10 oz each, but kept the measurements of everything else the same. This allowed me to use a bit more batter on the steaks, a very good thing. Being bigger steaks, we cooked them one at a time, much easier this way I think. Another change we made to the recipe was we used a vegetable/corn oil blend instead of peanut oil. They didn't have peanut oil at the grocery store, and we didn't see the need to track it down just for this recipe. <br />
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As you can see, we served this with some delicious mashed potatoes and Bec's fluffy biscuits.<br />
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Tip: definitely use a dutch oven to cook these in. I used our trusty 12 inch cast iron skillet, and it got a little messy. If we had a gas cooktop, we'd probably be posting about a kitchen fire and not chicken friend steak.<br />
<br />
<a name='more'></a><b>Ingredients:</b><br />
<u>Steak</u><br />
- 3 cups unbleached all-purpose flour<br />
- 1/8 tsp cayenne pepper<br />
- 1 large egg<br />
- 1 tsp baking powder<br />
- 1/2 tsp baking soda<br />
- 1 cup buttermilk<br />
- 6 cube steaks , about 5 ounces each, pounded to 1/3 inch thickness<br />
- 4 cups peanut oil (or enough to come up an inch in your dutch oven)<br />
<br />
<u>Cream Gravy</u><br />
- 1 medium onion , minced<br />
- 1/8 tsp dried thyme<br />
- 2 cloves garlic , minced or pressed through a garlic press<br />
- 3 Tbs unbleached all-purpose flour<br />
- 1/2 cup low-sodium chicken broth<br />
- 2 cups whole milk<br />
- 3/4 tsp table salt<br />
- 1/4 tsp ground black pepper<br />
- Cayenne pepper<br />
<br />
<b>Instructions:</b><br />
<br />
1. For the steaks: Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a large shallow dish. In a second large shallow dish, beat the egg, baking powder, and baking soda; stir in the buttermilk (the mixture will bubble and foam).<br />
<br />
2. Set a wire rack over a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste. Drop the steaks into the flour and shake the pan to coat. Shake excess flour from each steak, then, using tongs, dip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off. Coat the steaks with flour again, shake off the excess, and place them on the wire rack.<br />
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3. Adjust an oven rack to the middle position, set a second wire rack over a second rimmed baking sheet, and place the sheet on the oven rack; heat the oven to 200 degrees. Line a large plate with a double layer of paper towels. Meanwhile, heat 1 inch of oil in a large (11-inch diameter) Dutch oven over medium-high heat to 375 degrees. Place three steaks in the oil and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop to around 335 degrees). Transfer the steaks to the paper towel-lined plate to drain, then transfer them to the wire rack in the oven. Bring the oil back to 375 degrees and repeat the cooking and draining process (use fresh paper towels) with the three remaining steaks.<br />
<br />
4. For the gravy: Carefully pour the hot oil through a fine-mesh strainer into a clean pot. Return the browned bits from the strainer along with 2 tablespoons of frying oil back to the Dutch oven. Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and is beginning to brown, 4 to 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the flour to the pan and stir until well combined and starting to dissolve, about 1 minute. Whisk in the broth, scraping any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper, and cayenne; bring to a simmer over medium-high heat. Cook until thickened (gravy should have a loose consistency—it will thicken as it cools), about 5 minutes.<br />
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5. Transfer the chicken-fried steaks to individual plates. Spoon a generous amount of gravy over each steak. Serve immediately, placing any remaining gravy in a small bowl.<br />
<a href="http://www.blogger.com/goog_1934690317"><br />
</a><br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B7tjljchO4JdMjFmNDM3NDgtY2I0NS00YmU1LWIyNTQtMGY1ZjQ2NDU2M2Q4&hl=en">Download a printable recipe here</a>.Johnhttp://www.blogger.com/profile/09756941827512175791noreply@blogger.com5tag:blogger.com,1999:blog-3298843059794334843.post-83175143299821730542011-03-28T19:57:00.000-04:002011-03-28T19:57:00.322-04:00Creamy Goat Cheese Pasta with Roasted Asparagus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDwQHhBXgBo_P6N7hNHBzLPr0lWTFEobu0RZ_6tP1jz37SnMolUMI4nFS8oYf_zEPdqdMDz5MalUfbg8jJYLyDLjgpEgLosuRtLer7GIGPfLAAJnXXHSUy7Gzwxa6Dt0gNfcAZ7cv1Go/s1600/_MG_7247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDwQHhBXgBo_P6N7hNHBzLPr0lWTFEobu0RZ_6tP1jz37SnMolUMI4nFS8oYf_zEPdqdMDz5MalUfbg8jJYLyDLjgpEgLosuRtLer7GIGPfLAAJnXXHSUy7Gzwxa6Dt0gNfcAZ7cv1Go/s400/_MG_7247.JPG" width="400" /></a></div>I had a subscription to <i>Everyday Food</i> several years ago, and this is the one recipe that I've saved and made over and over again. Whenever spring rolls around and I start seeing asparagus on sale at the grocery store, I immediately think of this recipe. It's a snap to make... you combine the goat cheese and a little butter with hot pasta cooking water to make a creamy, no-cook sauce. Then toss it with your pasta and roasted asparagus. Easy peasy. <br />
<br />
I usually leave out the chive garnish, just to make this that much easier. John, however, prefers to add crumbled bacon. Do what you will, but please don't make the same mistake I did the first time I cooked this: the recipe says to reserve 1 1/2 cups of the pasta cooking water, but then instructs you to only put 1/2 cup in the sauce (and add the rest incrementally, if needed). Since I often fail at reading directions, I dumped in the entire cup and half of water. The sauce was a little thin, to say the least. <br />
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<a name='more'></a><br />
<b>Creamy Goat Cheese Pasta with Roasted Asparagus</b> <br />
<i>from </i><a href="http://www.marthastewart.com/337672/pasta-with-goat-cheese-and-roasted-aspar"><i>Everyday Food</i></a><br />
<br />
<b>Ingredients:</b><br />
<br />
2 bunches asparagus (2 pounds total), tough ends removed<br />
4 tablespoons butter, cut into small pieces<br />
12 ounces cavatappi or other short pasta<br />
1 small log soft goat cheese (5 ounces), crumbled<br />
2 to 3 tablespoons snipped fresh chives, for garnish<br />
<br />
<b>Directions:</b> <br />
<b></b> <br />
1.Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths. <br />
<br />
2.While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.<br />
<br />
3.In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.<br />
<br />
<i>Serves 4</i><br />
<br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYYzM0Y2ViYzctMTAwYS00Yjk0LTgzZWQtYzExODk3Y2FjNjU2&hl=en&authkey=CKW_38wP">Download a printable recipe.</a>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com1tag:blogger.com,1999:blog-3298843059794334843.post-21715501326614902432011-03-27T12:05:00.001-04:002011-03-28T09:51:45.146-04:00Wilted Spinach Salad with Bacon and Balsamic Vinaigrette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_5y53WOqd_OYPgfnXo0KDG3SyvHcd8HvhEQVrnQ2rm-jwp_9NAe2tTCYyYNpuW_p41ebR20UdsYtCWPE5PisvBKgv1UdpzGZTJwFA5zH-Iib0n923Dh3zKJjHg3IQijcj2f6bKoKPKo/s1600/spinachsalad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YKcXAYj8JMcFIByCVmgbqo7oXi5UdoixafGcIb79burZsd5xkuVWel0HKKtlN2khCGZHkdlob6hSKH6Z7CnU3CYFPrmhHVXMntbKqacHXJ5DXaOkR2V1vGcOW0c_aS3RXLYy6PxJz_k/s1600/spinachsalad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YKcXAYj8JMcFIByCVmgbqo7oXi5UdoixafGcIb79burZsd5xkuVWel0HKKtlN2khCGZHkdlob6hSKH6Z7CnU3CYFPrmhHVXMntbKqacHXJ5DXaOkR2V1vGcOW0c_aS3RXLYy6PxJz_k/s400/spinachsalad.JPG" width="400" /></a></div>This might sound weird if you've never had a warm salad before, but I promise the spinach really holds up well to the warm dressing (dressing made with bacon fat, by the way). I'm just going to let the bacon convince you. Bacon bacon bacon. Just try it. It's really a very simple recipe without a lot of ingredients (no hard boiled eggs here... why does it seem like every spinach salad has to have those??). The recipe says it serves four as a first course, but John and I took down the whole salad as a side dish to our steak dinner. <br />
<br />
<a name='more'></a><b>Wilted Spinach Salad with Bacon and Balsamic Vinaigrette</b><br />
<i>from <a href="http://www.cooksillustrated.com/">Cook's Illustrated</a></i><br />
<br />
<b>Ingredients:</b><br />
5 ounces baby spinach (about 6 cups)<br />
2 slices bacon (about 2 ounces), cut into 1/4 inch pieces<br />
1 tablespoon extra virgin olive oil<br />
1/2 small red onion, minced (about 1/2 cup)<br />
1/4 teaspoon table salt<br />
1/8 teaspoon ground black pepper<br />
1/8 teaspoon granulated sugar<br />
1 tablespoon balsamic vinegar<br />
<br />
<b>Directions:</b><br />
Place spinach in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper-towel lined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon over spinach; serve immediately.<br />
<br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYYmQxNDJkMmQtMmFmMi00NmYzLWE0MGMtYzE3MTQyYjdiMzAy&hl=en&authkey=CMStktMM">Download a printable recipe.</a>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com2tag:blogger.com,1999:blog-3298843059794334843.post-51901708256466426542011-03-20T17:14:00.000-04:002011-03-20T17:14:57.636-04:00Slow Cooker Bolognese Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexs5wIqbFgz5uVDNf-DH-s0xW86zqemZJda8Jb6iE5T3MskxAV3k4S0wM2vaqPGJ92M9ZmX04sBfFTZ4YQIh1O3YMdYppjN0JVfez7OYr5H0xKzwf6uDAH4USSlywOR58MskGMq6gMs0/s1600/bolognese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexs5wIqbFgz5uVDNf-DH-s0xW86zqemZJda8Jb6iE5T3MskxAV3k4S0wM2vaqPGJ92M9ZmX04sBfFTZ4YQIh1O3YMdYppjN0JVfez7OYr5H0xKzwf6uDAH4USSlywOR58MskGMq6gMs0/s400/bolognese.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>My slow cooker is an appliance that I really, really want to like, but it constantly disappoints me. Almost everything I've made in it has been completely underwhelming. So, when the America's Test Kitchen people came out with their new cookbook, <i>Slow Cooker Revolution</i>, I knew they'd be able to improve my relationship with the slow cooker. This recipe for bolognese sauce was definitely a good start. I've never made a traditional bolognese, but this was just as flavorful as anything I've had at a restaurant (and John couldn't get enough of it, so it's Italian-approved).<br />
<br />
The folks at America's Test Kitchen always come up with creative ways to solve common cooking dilemmas, and this recipe is no exception. To prevent the meat from drying out during the long cooking time, they mix it with a panade of bread and cream before putting it in the slow cooker. The recipe (which I am posting as written) calls for meatloaf mix, but I ended up using a mix of ground beef and pork. I also ended up adding quite a bit of salt once this was done cooking, so next time I will probably add more than the recommended 1/2 teaspoon to the meat mixture before it goes in the crock pot.<br />
<br />
I think the appeal of the slow cooker for many people is the time-saving element. On that end, this recipe does take some prep work (chopping and sauteing vegetables), so it might not be an ideal weeknight recipe. However, this recipe saves you time in that it makes a huge batch of sauce: enough to sauce three pounds of pasta! So, you can make it on the weekend and freeze the rest for a busy night. I know John and I are looking forward to eating these leftovers!<br />
<br />
<a name='more'></a><b>Big-Batch Bolognese Sauce</b><br />
from <i><a href="http://www.amazon.com/Cooker-Revolution-Editors-Americas-Kitchen/dp/1933615699/ref=sr_1_1?ie=UTF8&qid=1300654666&sr=8-1">Slow Cooker Revolution</a></i><br />
<br />
<i><b>Note:</b> You will need a 6 quart slow-cooker for this recipe.</i><br />
<br />
<b>Ingredients:</b><br />
3 tablespoons unsalted butter<br />
1 onion, minced<br />
1 carrot, peeled and minced<br />
1/4 cut minced celery<br />
1/4 cup tomato paste<br />
3 garlic cloves, minced<br />
1 teaspoon minced fresh thyme or 1/4 teaspoon dried<br />
1/2 cup dry white wine<br />
2 (28 oz) cans crushed tomatoes<br />
3 slices high-quality white sandwich bread, torn into quarters<br />
1 cup heavy cream<br />
3 pounds meatloaf mix<br />
Salt and pepper<br />
<br />
<b>Directions:</b><br />
1. Melt the butter in 12-inch skillet over medium-high heat. Add onion, carrot, celery, tomato paste, garlic, and thyme and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in wine, scraping up any browned bits; transfer to slow cooker. Stir tomatoes into slow cooker.<br />
<br />
2. Mash bread and heavy cream into a paste in large bowl using fork. Mix in meatloaf mix, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands. Stir meatloaf mixture into slow cooker, breaking up any large pieces. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.<br />
<br />
3. Let sauce settle for 5 minutes, then remove fat from surface using a large spoon. Break up any remaining large pieces of meat with spoon. Season with salt and pepper to taste.<br />
<br />
Yield: 14 cups<br />
<br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYNTExNmI0ODQtM2E4Zi00OWNhLWI3OWUtNzYwZjgyNzlkYmI5&hl=en&authkey=COOH_sYM">Download a printable recipe.</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVSTfzYUVN3vHAZFZkHHx656OKidYgtF3fc95MRMG4ucpEQBHx5iV56x7WN_FqoDp_0qxPdD0qkTGW_wW8d2KzdfEeu8hyphenhyphenamVCNlA5l9OgDf2ZdbGIn_Ck3xqCj8f_O6BS4lgqptE8M4/s1600/bolognese-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVSTfzYUVN3vHAZFZkHHx656OKidYgtF3fc95MRMG4ucpEQBHx5iV56x7WN_FqoDp_0qxPdD0qkTGW_wW8d2KzdfEeu8hyphenhyphenamVCNlA5l9OgDf2ZdbGIn_Ck3xqCj8f_O6BS4lgqptE8M4/s400/bolognese-1.JPG" width="400" /></a></div>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com4tag:blogger.com,1999:blog-3298843059794334843.post-76016219903951290162011-02-21T20:19:00.005-05:002011-02-22T09:41:49.842-05:00Chocolate Peanut Butter Crunch Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjYpt-xyk_TsArw4P9P0FYd3OIOW2HSd4sFx7G1LE2YRp9b3e1BJuEOtGKp-QVytd_ERApE8YnMxOaXrd0sSr9pm1PsFJFKfWLbiJFMa2oyCnw6JFJZKwj9ZMiprgxF6gI6T6504yTXc/s1600/pbcrunchbars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjYpt-xyk_TsArw4P9P0FYd3OIOW2HSd4sFx7G1LE2YRp9b3e1BJuEOtGKp-QVytd_ERApE8YnMxOaXrd0sSr9pm1PsFJFKfWLbiJFMa2oyCnw6JFJZKwj9ZMiprgxF6gI6T6504yTXc/s400/pbcrunchbars.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If Anthony Bourdain were judging these bars on Top Chef, I'm pretty sure he'd call them "perfect stoner food." Because these are basically Rice Krispie treats on crack. The bottom layer is Rice Krispies, pretzels, and marshmallow, topped with a peanut butter layer, then topped with a chocolate layer. And see all that crushed goodness on top? Crushed peanuts and pretzels. Awesome.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I've made these twice since John's sister-in-law, Brooke, posted these on her blog a few weeks ago. These are so good that John, myself, and two of our friends managed to take down a whole pan in one sitting. Just try to resist the salty, sweet, chewy, crunchy, peanutty goodness and eat only one. It cannot be done. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: left;"><b>Chocolate Peanut Butter Crunch Bars</b></div><div class="separator" style="clear: both; text-align: left;"><i>adapted from <a href="http://www.pamperedchef.com/our_products/recipesearch/printable.jsp?recipeId=90616">Pampered Chef</a>, as seen on <a href="http://brooke-cookiejar.blogspot.com/2011/01/chocolate-peanut-butter-crunch-bars.html">...And a Cookie for Dessert</a></i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div>1/4 cup dry-roasted peanuts<br />
3 cups mini pretzel twists (about 1 2/3 cups coarsely crushed), divided<br />
3 cups crisp rice cereal<br />
3/4 cup butter (1 1/2 sticks), divided <br />
1 bag (10.5 oz) miniature marshmallows<br />
1/2 cup light corn syrup, divided<br />
1 bag (10 oz) peanut butter morsels<br />
1 cup semi-sweet chocolate morsels<i><br />
</i><br />
<div class="separator" style="clear: both; text-align: left;"><i><br />
</i><b>Directions:</b><i><br />
</i> </div><div class="separator" style="clear: both; text-align: left;">1. Coarsely chop peanuts; set aside. Place pretzels into large resealable plastic bag; coarsely crush using a meat mallet or rolling pin. Set aside 1/3 cup of the pretzels. Place remaining pretzels and cereal in a large mixing bowl.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. Place 6 tbsp of the butter in a microwave-safe bowl. Microwave on HIGH 60-90 seconds or until melted. Add marshmallows; microwave on HIGH 60-90 seconds. Stir until marshmallows are completely melted. Immediately add marshmallow mixture to mixing bowl; mix well. Spread crust evenly in a 13"x9" pan; firmly press into pan.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">3. Combine 2 tbsp of the butter and half of the corn syrup in a microwave-safe bowl. Microwave, uncovered, on HIGH 60-90 seconds or until melted, stirring every 30 seconds. Stir in peanut butter morsels; mix until melted (mixture will be stiff). Spread peanut butter mixture over crust using an offset spatula.</div><br />
<div class="separator" style="clear: both; text-align: left;">4. For ganache, place remaining butter and corn syrup in a microwave-safe bowl. Microwave on HIGH 60-90 seconds or until melted. Stir in chocolate morsels; mix until smooth. Spread ganache evenly over peanut butter mixture. Sprinkle with peanuts and reserved pretzels. Place in freezer 5-10 minutes or until ganache is set. Cut into 24 squares; cut squares in half. </div><br />
Yield: 24 servings <br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYNWM3NjI4ZWQtYzM5Yi00ZWY5LTkwNjQtZjg1NDNiNTRmNDI2&hl=en&authkey=CLjCrK4J">Download a printable recipe.</a></div><div class="separator" style="clear: both; text-align: left;"></div>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com2tag:blogger.com,1999:blog-3298843059794334843.post-15892886919419605052011-02-20T10:05:00.001-05:002011-02-20T10:07:16.352-05:00Chicken Piccata with Lemony Orzo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgitTA7RXgg2w72ZVHyV7olRtDK-M5P7kheu4DHXTK_fpJLqRlsTDnot-jHeKYEjF52CthyphenhyphenRWBtYRe-63k9shkV5kzl0AmlDo2hyphenhyphenvY0acjb7z4BV1HsFM-tm2D5qI8ThQMlG9x9KXaGOc/s1600/chicken+piccatta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgitTA7RXgg2w72ZVHyV7olRtDK-M5P7kheu4DHXTK_fpJLqRlsTDnot-jHeKYEjF52CthyphenhyphenRWBtYRe-63k9shkV5kzl0AmlDo2hyphenhyphenvY0acjb7z4BV1HsFM-tm2D5qI8ThQMlG9x9KXaGOc/s400/chicken+piccatta.JPG" width="400" /></a></div><br />
So, John's aunt has been <strike>nagging</strike> gently reminding us to update our blog, and she's right... we're slackers. So, this one's for you, Linda. This recipe is from the November 2010 issue of Cooking Light, and I've made it a few times since getting the issue in the mail. Chicken piccata (or, "chicken picante" as John's dad calls it) is a pan-seared chicken breast served with a lemon-caper sauce. And this particular version is quick, easy, and healthy. It's a good weeknight dinner for these reasons, and also because you can take out your workday frustrations by pounding your chicken into cutlets (and drinking the rest of the wine that you don't put in the sauce). <br />
<br />
Plus, it's Penny-approved:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2U20GUx4MWBYS_VHJkgIn8kH90_WrOq-obKIGxRvww6vx7iqV2icky9neaiv8VtZx9yFWekoXxS6A0NnxoLCLb-ICHlsjiFIq2vVZfll-9KXIAdxWYj28zawPX_rOWcASKOFN6XN5-w/s1600/_MG_6834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2U20GUx4MWBYS_VHJkgIn8kH90_WrOq-obKIGxRvww6vx7iqV2icky9neaiv8VtZx9yFWekoXxS6A0NnxoLCLb-ICHlsjiFIq2vVZfll-9KXIAdxWYj28zawPX_rOWcASKOFN6XN5-w/s400/_MG_6834.JPG" width="400" /></a></div><br />
<br />
<a name='more'></a><b>Chicken Piccata with Lemony Orzo</b><br />
from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000107403"><i>Cooking Light</i></a><br />
<br />
<b>Ingredients:</b><br />
1 cup uncooked orzo<br />
2 tsp grated lemon rind<br />
4 (4 oz) chicken cutlets<br />
1/4 tsp kosher salt<br />
1/4 tsp black pepper<br />
1 tbs olive oil<br />
1/4 cup white wine<br />
1/2 cup low-sodium chicken broth<br />
1 tbs fresh lemon juice<br />
1 tbs chilled butter, cut into small pieces<br />
2 tbs chopped fresh parsley<br />
1 tbs capers<br />
<br />
<b>Directions:</b><br />
1. Cook orzo according to package directions. Drain. Stir in rind.<br />
<br />
2. While orzo cooks, heat a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm. Add wine; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Add broth and lemon juice; bring to a boil. Cook 2 minutes or until reduced to 1/2 cup.<br />
<br />
3. Remove from heat; add butter, stirring until butter melts. Stir in parsley and capers. Serve over orzo.<br />
<br />
Yield: 4 servings<br />
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<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYZTJmODY2ZGEtZDc5Yi00YTY2LTk1ZGItZjA0OTliM2M3MjRj&hl=en&authkey=CPrx3LoI">Download a printable recipe.</a>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com1tag:blogger.com,1999:blog-3298843059794334843.post-46335373015746114582011-01-27T19:47:00.000-05:002011-01-27T19:47:26.509-05:00Spicy Honey-Brushed Chicken Thighs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwT6MTUUCVF4zEBSx7u4cg7HmBwLm_D8RDZHxAvYSMjT9YYViNV1MkTrfFi30Vp6hTWG0SdnYnC_HRi_IPKpG5lD-3Cv6s_xpeEmsHol-CYBpIsWi5ArwJFwioFHn8JzBwfZ6ADEg2fs/s1600/_MG_6671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwT6MTUUCVF4zEBSx7u4cg7HmBwLm_D8RDZHxAvYSMjT9YYViNV1MkTrfFi30Vp6hTWG0SdnYnC_HRi_IPKpG5lD-3Cv6s_xpeEmsHol-CYBpIsWi5ArwJFwioFHn8JzBwfZ6ADEg2fs/s400/_MG_6671.JPG" width="400" /></a></div><br />
So... how are those New Year's resolutions coming along? Uh, yeah... me too. If you want a quick, healthy, and tasty dinner to get you back on track, give this recipe a try. True, chicken thighs are not quite as lean as the breasts, but they're still quite healthy and they have a lot more flavor. And if saving money was one of your resolutions: chicken thighs are cheaper than the breasts, too. <br />
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John and I have made these a bunch of times, but somehow they've never made it to the blog. It's a quick and easy recipe... all you have to do is brush the spice rub on the chicken, broil for a few minutes, and then brush on the glaze (and you know<a href="http://aboveanitalianrestaurant.blogspot.com/2010/04/maple-ginger-glazed-chicken-breasts.html"> I love a good glaze</a>). These have that great sweet and spicy combo, but they're not too hot. We had ours with some green beans and Trader Joe's Harvest Grains. <br />
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P.S. We're on Twitter now, so follow us <a href="http://twitter.com/AboveAnItalianR">here</a>, or click the button on the right. We'll be tweeting all sorts of delicious things. And by "we", I mean John, since I have virtually no understanding of how it works.<br />
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<a name='more'></a><b>Spicy Honey-Brushed Chicken Thighs</b><br />
<i>from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001591042&cookbook_id=5106588">Cooking Light</a></i><br />
<br />
<b>Ingredients</b>:<br />
<br />
2 teaspoons garlic powder<br />
2 teaspoons chili powder<br />
1 teaspoon salt<br />
1 teaspoon ground cumin<br />
1 teaspoon paprika<br />
1/2 teaspoon ground red pepper<br />
8 skinless, boneless chicken thighs<br />
Cooking spray<br />
6 tablespoons honey<br />
2 teaspoons cider vinegar<br />
<br />
<b>Directions:</b><br />
<br />
1. Preheat broiler.<br />
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2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.<br />
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3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.<br />
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Yield: 4 servings (serving size: 2 chicken thighs) <br />
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<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BzoetrwdT4iYNjJhZmVkNGEtZjIxMS00NDc2LWJjNTEtNzMzNWY4Zjc5YzIx&hl=en&authkey=CNG9jMUL">Download a printable recipe</a>Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com3tag:blogger.com,1999:blog-3298843059794334843.post-48772395493620724072011-01-14T20:44:00.003-05:002011-01-25T11:22:37.506-05:00Cast Iron Skillet Deep Dish Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xzy4V2uh3ljKL0bE41OBKX1fh1KYVLif7Sad7h0Y7_UZZR052F-AAMYUqgUwsB_otLCxLH10LM_32q6dqwfId_Ua9x39jRD-0lzyVFBr289C4GZx7R6kBUmmPpeQm4blHmS5LM02e1A/s1600/_MG_6818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xzy4V2uh3ljKL0bE41OBKX1fh1KYVLif7Sad7h0Y7_UZZR052F-AAMYUqgUwsB_otLCxLH10LM_32q6dqwfId_Ua9x39jRD-0lzyVFBr289C4GZx7R6kBUmmPpeQm4blHmS5LM02e1A/s400/_MG_6818.JPG" width="400" /></a></div><br />
Last week I got a craving for some deep dish pizza, which is understandable because all I ever make is Trenton style thin crust pizza. I didn't have a recipe but I knew I wanted Chicago style deep dish and I wanted to cook it in our trusty cast iron skillet. I looked around a little bit to see if I could find a secret recipe from <a href="http://www.loumalnatis.com/">Lou Malnati's</a> somewhere, but of course there was none to be found. So I found my way over to the greatest cooking site on the planet, cooksillustrated.com. They had just updated their <a href="http://www.cooksillustrated.com/recipes/detail.asp?docid=21349">Chicago style deep dish pizza recipe</a> last year, so I knew I could count on them, as per usual. Their recipe makes two 9 inch pizzas, but I wanted to use my 12 inch skillet, no big deal, I'll just make one large dough ball and one small dough ball. They also list their own tomato sauce recipe, but that's silly since I make my own <a href="http://aboveanitalianrestaurant.blogspot.com/2009/12/best-chicken-parmesan-in-world.html#tomatosauce">tomato sauce</a> and always have it on hand. Although, their recipe looks good and I wouldn't mind if you used it. Now let's talk about the crust on this pizza. Chicago style deep dish pizza has a buttery, biscuit-like crust, and that was the most important thing i wanted to get right with this pie. The key to this is laminating the dough. What is laminated dough you say? Well you get it when you press together alternating layers of butter and dough. Mmmm...butter. As you can see, it makes for a flaky, pastry like crust that holds up well to all the cheese and sauce. Go ahead and try this recipe tonight, you won't be disappointed.<br />
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<a name='more'></a><br />
<br />
<b>Ingredients</b><br />
<u>Dough</u><br />
3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour<br />
1/2 cup (2 3/4 ounces) yellow cornmeal<br />
1 1/2 teaspoons table salt<br />
2 teaspoons sugar<br />
1 package instant or rapid-rise yeast<br />
1 1/4 cups water (10 ounces), room temperature<br />
3 tablespoons unsalted butter , melted, plus 4 tablespoons, softened<br />
1 teaspoon plus 3 tablespoons olive oil<br />
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<u>Toppings</u><br />
3/4 pound mozzarella cheese <br />
1/4 cup grated Parmesan (or Pecorino Romano, your choice) cheese<br />
Pepperoni slices (or other toppings of your choice)<br />
About 2 1/2 to 3 cups of your favorite tomato sauce<br />
Fresh basil leaves<br />
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<b>Instructions</b><br />
1. FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)<br />
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2. Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.<br />
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3. TO LAMINATE THE DOUGH: Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rectangle. Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut about 1/4 of the rectangle crosswise. (This small ball can be used for another small pizza. Just flatten into a disc, wrap tightly in plastic, and throw it in the freezer.)<br />
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Working with the bigger ball, fold into thirds like a business letter; pinch seams together to form ball. Return ball to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes, or up to 6 hours. If you're going to use it another day, wrap tightly in plastic and freeze immediately.<br />
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4. Coat the skillet with 3 tablespoons olive oil. Transfer the dough ball to dry work surface and roll out into 15-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. <br />
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5. Cut the mozzarella into strips and spread evenly over surface of dough. Add the pepperoni (or other toppings) on top of the cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdkDgJkm_y-QvPE71ByU7mMnwg8XGArqI4Uz2yN-a8gAmxdiBcsF83TEx4QVqGdH3yRu7idVayexTgVqZIOyOwYmTAMnDbclPPS7x62EPByDdOj9w7_kC9FL6yrFVm5vUc2X8AHfxX8I/s1600/_MG_6785.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdkDgJkm_y-QvPE71ByU7mMnwg8XGArqI4Uz2yN-a8gAmxdiBcsF83TEx4QVqGdH3yRu7idVayexTgVqZIOyOwYmTAMnDbclPPS7x62EPByDdOj9w7_kC9FL6yrFVm5vUc2X8AHfxX8I/s200/_MG_6785.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjZyFigIZcsvH2KguAEg3PuLcSVNQxiAQY9RedJrk48kXAzp2QmaowxneiWZTkLyYbmhRYUCiehAYAofFx1U9aQovmGpsRzj43A3snLeeb4T_uSfjbpNPnwmHji6dQ9r-4yD_O9vVRLw/s1600/_MG_6779.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjZyFigIZcsvH2KguAEg3PuLcSVNQxiAQY9RedJrk48kXAzp2QmaowxneiWZTkLyYbmhRYUCiehAYAofFx1U9aQovmGpsRzj43A3snLeeb4T_uSfjbpNPnwmHji6dQ9r-4yD_O9vVRLw/s200/_MG_6779.JPG" width="200" /></a>Spread about 2 1/2 cups tomato sauce over cheese and sprinkle the Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven, top with basil leaves, and let rest at least 10 minutes (preferably 20) before slicing and serving. Enjoy! Serves 2-3 people<br />
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<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B7tjljchO4JdZWQyMjgxYzctODFmMi00YmI3LThmMWItOTRhOTIyNDI1ZGQx&hl=en&authkey=CMX8pM4P">Download a printable recipe here!</a><br />
.Johnhttp://www.blogger.com/profile/09756941827512175791noreply@blogger.com9tag:blogger.com,1999:blog-3298843059794334843.post-10211319361502036172011-01-12T11:02:00.006-05:002011-01-25T11:33:48.191-05:00Skillet Carbonara Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTzj7y6isgRmX_KXMJdfvpIc_oMIkQgZQKigMim_lYw_oac3CxJ05ZCpjDGQi8oCjYrk5lAnsnBDk7TxdsWi7HAYEGYyzaEm5vCmSH9P3gaFlFCQ1ZOkL18iUFBZysqJRxwaIG0FlmOk/s1600/_MG_6625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTzj7y6isgRmX_KXMJdfvpIc_oMIkQgZQKigMim_lYw_oac3CxJ05ZCpjDGQi8oCjYrk5lAnsnBDk7TxdsWi7HAYEGYyzaEm5vCmSH9P3gaFlFCQ1ZOkL18iUFBZysqJRxwaIG0FlmOk/s400/_MG_6625.JPG" width="400" /></a></div><br />
We decided to take a snow day today, even though we really didn't get more than 6 inches. I mean, who wants to wake up and shovel snow at 7am? So after Bec made me some delicious pancakes (another future blog post), I decided to stop being lazy with this blog and put up some delicious recipes we've made recently. My parents came over for a weeknight meal a few weeks ago, and this Skillet Carbonara Casserole from <a href="http://www.cookscountry.com/recipe.asp?recipeids=5752&bdc=69024">Cooks Country</a> was a hit! It has all the delicious flavors of a spaghetti carbonara but it's a heck of a lot easier to make all in one skillet. We served it with my tasty <a href="http://aboveanitalianrestaurant.blogspot.com/2009/11/balls-of-meat.html">Balls of Meat</a> and a salad, and it made for a hearty meal. This recipe will definitely be in regular rotation.<br />
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<a name='more'></a><b>Ingredients:</b><br />
8 slices bacon , chopped fine<br />
2 slices hearty white sandwich bread , torn into pieces<br />
1 1/4 cups grated Pecorino Romano <br />
Salt and pepper <br />
2 large eggs <br />
1 cup evaporated milk <br />
5 1/4 cups water <br />
3 garlic cloves , minced<br />
1 cup white wine <br />
1 pound penne pasta <br />
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<b>Directions:</b><br />
1. FRY BACON Cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Pour off fat from pan, reserving 3 tablespoons.<br />
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2. PREPARE TOPPING Pulse bread, ¼ cup cheese, ½ teaspoon pepper, one-quarter of crisp bacon, and 2 tablespoons reserved bacon fat in food processor until coarsely ground. Whisk eggs, milk, remaining cheese, and ¾ cup water in medium bowl.<br />
<br />
3. SIMMER PASTA Heat remaining bacon fat in empty skillet over medium-high heat until shimmering. Add garlic and 1 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced to ¼ cup, about 3 minutes. Stir in remaining water, penne, and ¾ teaspoon salt and bring to boil. Reduce heat to medium and simmer covered, stirring occasionally, until most of liquid is absorbed and pasta is al dente, 15 to 20 minutes. Adjust oven rack to upper-middle position and heat broiler.<br />
<br />
4. ADD SAUCE Off heat, add egg mixture and remaining crisp bacon to pan and toss to combine. Top with bread-crumb mixture and broil until golden brown, about 2 minutes. Cool 5 minutes. Serve.<br />
<br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B7tjljchO4JdMjVjNzRmNGEtYjhiNS00ODdmLTgwMmMtYmViYWZiZjMyNDU0&hl=en&authkey=CJLv240P">Download a printable recipe here!</a><br />
.Johnhttp://www.blogger.com/profile/09756941827512175791noreply@blogger.com1tag:blogger.com,1999:blog-3298843059794334843.post-88702381051795624922010-12-12T20:32:00.000-05:002010-12-12T20:32:13.384-05:00Mexican Hot Chocolate Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CxwIQNkKNxxusLNyIq8HYCZi1li-POtOyhMjeJx3FerKQGScNUSKMjGg2G5DHeWJasE23bmrb1AE6u8jSgjonts1mlrB7BbMyRrOzZM3c7HRxCDrEA3rWLAzDG3QPJ7ggV0SoIpERAo/s1600/mexican+hot+chocolate+cookies+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6hUZCbb-C3Ha9vCEeSdbxUpkykG3CTXuwWKr3rTJZRQdDjTCwyFjce-MLzxECyy5w_uUt8cMGNV2mR0kSHIYZDDXCnwxky4MA4BI8_jyhl0M1NgK2Wdg5jVrsLe4Fw9dCsWpTgHSgps/s1600/mexican+hot+chocolate+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6hUZCbb-C3Ha9vCEeSdbxUpkykG3CTXuwWKr3rTJZRQdDjTCwyFjce-MLzxECyy5w_uUt8cMGNV2mR0kSHIYZDDXCnwxky4MA4BI8_jyhl0M1NgK2Wdg5jVrsLe4Fw9dCsWpTgHSgps/s400/mexican+hot+chocolate+cookies.JPG" width="400" /></a></div>This year I had intended to make chai-spiced sugar cookies for my friends' annual holiday cookie swap. Then I changed my mind when I got to the grocery store and realized that the spices I needed were going to cost me $20. We've been trying to stick to a grocery budget since we bought our house, and somehow it didn't seem fair to purchase expensive spices when I won't let John buy his $4-per-can San Marzano tomatoes anymore (o, the sacrifices we've made). Luckily, I had just about everything I needed for these cookies already in my pantry.<br />
<br />
Mexican hot chocolate has cinnamon in it, and often some chile pepper to add an extra kick. The chile powder is optional in this recipe, but if you do want to add some heat, make sure you're using chile (with an "e") and not chili (with an "i") powder. <a href="http://www.finecooking.com/qa/difference-between-chile-chili-powder.aspx">It's an important distinction</a>. I omitted the chile powder, but I thought the cinnamon added nice warmth to these cookies without being overpowering. They're basically chocolate snickerdoodles. <br />
<br />
Give these a try--they'll make a nice addition to your holiday cookie plate. If you're looking for other cookie recipes, check out last year's Christmas cookie posts:<br />
<br />
<a href="http://aboveanitalianrestaurant.blogspot.com/2009/11/christmas-cookie-madness.html">Holiday Cookie Madness</a><br />
<a href="http://aboveanitalianrestaurant.blogspot.com/2009/12/cookie-dough-truffles.html">Cookie Dough Truffles</a><br />
<br />
<br />
<a name='more'></a><b>Mexican Hot Chocolate Cookies</b><br />
<i>from <a href="http://www.marthastewart.com/recipe/mexican-hot-chocolate-cookies?backto=true&backtourl=/photogallery/christmas-cookies-for-chocoholics#slide_12">MarthaStewart.com</a></i><br />
<br />
<b>Ingredients</b><br />
<br />
2 1/4 cups all-purpose flour<br />
1/2 cup unsweetened cocoa powder<br />
2 teaspoons cream of tartar<br />
1 teaspoon baking soda<br />
1/2 teaspoon coarse salt<br />
1 cup (2 sticks) unsalted butter, room temperature<br />
1 3/4 cups sugar<br />
2 large eggs<br />
2 teaspoons cinnamon<br />
1/2 teaspoon chile powder (optional)<br />
<br />
<br />
<b>Directions</b><br />
<br />
1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.<br />
<br />
2. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)<br />
<br />
Makes 32 cookies<br />
<br />
<a href="https://docs.google.com/leaf?id=0BzoetrwdT4iYNDkwYWU1YmMtOTgyOC00NDA5LTk3ZDctYzJhNTkzY2I1ZDA1&hl=en&authkey=CJWxrt8N"> Download a printable recipe.</a><br />
.Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com2tag:blogger.com,1999:blog-3298843059794334843.post-50877717791641457062010-12-12T08:29:00.002-05:002010-12-12T08:35:59.293-05:00English Cottage Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtJdpkt2qY0YUpU_STC-bMqbyOWTGt9Xk9gKUVLsUNr5Pw8x34UYDWAvlp2PAq9WCuhfw7Re07y_w5qLOEXBVhM7BmFDaaqvmSG5_4IrQchlS-9fq06sGMcUIEouS-RAkWJ9WedTeoFc/s1600/cottage+pie-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtJdpkt2qY0YUpU_STC-bMqbyOWTGt9Xk9gKUVLsUNr5Pw8x34UYDWAvlp2PAq9WCuhfw7Re07y_w5qLOEXBVhM7BmFDaaqvmSG5_4IrQchlS-9fq06sGMcUIEouS-RAkWJ9WedTeoFc/s400/cottage+pie-1.JPG" width="400" /></a></div><br />
We're back! We're no longer above the little Italian restaurant, but I can't say that we miss it. It's been quite a busy month, but we're (mostly) unpacked and loving our new house. After about a week of eating take out, we graduated to familiar, low-effort dinners. Now I'm finally getting my groove back in the kitchen and trying out some new recipes.<br />
<br />
This cottage pie recipe from <i>Cooking Light</i> seemed like the perfect dinner for a chilly night. I made a <a href="http://aboveanitalianrestaurant.blogspot.com/2009/12/smoky-turkey-shepherds-pie.html">shepherd's pie</a> last winter, but we much preferred this one-it was easier to make and the flavors were a little more traditional (I say that like I have some authority on traditional English cuisine. Just play along. Jolly good then.).<br />
<br />
I only made minor changes to the original recipe. <i>Cooking Light</i> often instructs you to saute your veggies in cooking spray. I think this is stupid, so I ignore them and use vegetable oil instead. I also used 1 teaspoon of dried thyme in place of a tablespoon of fresh. For the low-fat cheese called for, I really like Cabot 50% reduced fat cheddar. If there's anything I like more than a mashed potato crust, it's a <i>cheesy</i> mashed potato crust. Yum.<br />
<br />
<a name='more'></a><b>English Cottage Pie</b><br />
<i>adapted from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000107447&cookbook_id=5106588">Cooking Light</a></i><br />
<b><br />
</b><br />
<b>Ingredients</b><br />
<br />
1 tablespoon all-purpose flour<br />
1 tablespoon butter, softened<br />
1 tablespoon vegetable oil<br />
1 1/2 cups chopped onion<br />
1/2 cup chopped carrot<br />
1 (8-ounce) package cremini or button mushrooms, thinly sliced<br />
1 pound extra-lean ground beef<br />
2 tablespoons no-salt-added tomato paste<br />
1 cup fat-free, lower-sodium beef broth<br />
1/4 teaspoon freshly ground black pepper<br />
1/4 cup chopped fresh parsley<br />
1 teaspoon dried thyme<br />
1/2 teaspoon salt<br />
Cooking spray<br />
3 cups leftover mashed potatoes<br />
3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided<br />
Paprika (optional)<br />
<br />
<b>Directions</b><br />
<br />
1. Preheat oven to 350°.<br />
<br />
2. Combine flour and butter; stir well. Heat a large nonstick skillet and vegetable oil over medium-high heat. Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minute or until thick, stirring constantly.<br />
<br />
3. Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half of cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350° for 20 minutes or until bubbly.<br />
<br />
Yield: 6 servings<br />
<a href="http://www.blogger.com/goog_1878281464"><br />
</a><br />
<a href="https://docs.google.com/leaf?id=0BzoetrwdT4iYNWIxYTE4MzQtZjQ4Yi00MDVlLTk0OGItM2RlZDVkYjQxMDcx&hl=en&authkey=CKvstp4I">Download a printable recipe</a><br />
.Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com3tag:blogger.com,1999:blog-3298843059794334843.post-76306065714435459192010-10-31T09:31:00.002-04:002010-10-31T09:39:19.504-04:00A Year of Blogging... and Some News!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nbR-xIfCL1LxAJvF0p4lmsvzopjDeauSr1jw3xPm2sjTnMBAYgIAeszPRTCdZNQ0-awHoeSws8xC4GERdcKlz-GrNqI7KZK_OB_GGwwQzxjfXuXxF_acB3mFGKH-1b41jFO9nZsfmD8/s400/_MG_6329.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We're moving!!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nbR-xIfCL1LxAJvF0p4lmsvzopjDeauSr1jw3xPm2sjTnMBAYgIAeszPRTCdZNQ0-awHoeSws8xC4GERdcKlz-GrNqI7KZK_OB_GGwwQzxjfXuXxF_acB3mFGKH-1b41jFO9nZsfmD8/s1600/_MG_6329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div> It's hard to believe we've been blogging from our little apartment above an Italian restaurant for a whole year. I'm here to report that we won't be blogging from here for much longer... we'll be blogging from our new kitchen... in our new house! A few people have asked us if we're going to change the name of the blog now, but that seems like too much effort: the name stays!<br />
<br />
We probably won't be doing too much blogging for awhile, so I'm going to list some of my favorite things we've posted over the past year (speaking of favorite things, did anyone see the Sound of Music cast reunite on Oprah this week?? Ah-mazing!). It was hard to choose, since I don't put anything on this blog if I don't genuinely enjoy it, but I've narrowed it down as best I could.<br />
<br />
<u>Bec's favorite things:</u><br />
<br />
Salad:<br />
<a href="http://aboveanitalianrestaurant.blogspot.com/2010/03/pear-walnut-and-feta-salad.html">Pear, Walnut, and Feta Salad</a><br />
<br />
Appetizer:<br />
<a href="http://aboveanitalianrestaurant.blogspot.com/2010/03/roasted-garlic-hummus.html">Roasted Garlic Hummus</a><br />
<br />
Soup:<br />
<a href="http://aboveanitalianrestaurant.blogspot.com/2010/01/italian-sausage-soup.html">Italian Sausage Soup</a><br />
<br />
Italian dish:<br />
<a href="http://aboveanitalianrestaurant.blogspot.com/2010/01/homemade-ravioli.html">John's Homemade Ravioli</a><br />
<br />
Indian dish:<br />
<a href="http://aboveanitalianrestaurant.blogspot.com/2010/02/chicken-tikka-masala.html">Chicken Tikka Masala</a><br />
<br />
Chicken dish:<br />
<a href="http://aboveanitalianrestaurant.blogspot.com/2010/01/chicken-with-israeli-couscous-spinach.html">Chicken with Israeli Couscous, Spinach, and Feta</a><br />
<br />
Pork dish:<br />
<a href="http://aboveanitalianrestaurant.blogspot.com/2010/04/indoor-pulled-pork-with-sweet-and-tangy.html">Indoor BBQ Pulled Pork</a><br />
<br />
Vegetarian dish:<br />
<a href="http://aboveanitalianrestaurant.blogspot.com/2010/03/eggplant-rollatini.html">Eggplant Rollatini</a><br />
<br />
Cookie:<br />
<a href="http://aboveanitalianrestaurant.blogspot.com/2009/11/christmas-cookie-madness.html">Caramel Filled Chocolate Cookies</a><br />
<br />
Dessert:<br />
<a href="http://aboveanitalianrestaurant.blogspot.com/2010/07/salted-caramel-ice-cream.html">Salted Caramel Ice Cream</a><br />
<br />
<br />
Thanks for reading our little blog! I hope you've enjoyed our first year. Once we've moved (and unpacked the kitchen), we'll be back with lots of great recipes.<br />
.Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com2tag:blogger.com,1999:blog-3298843059794334843.post-44622015244489136812010-10-10T18:06:00.000-04:002010-10-10T18:06:05.829-04:00Cheddar Corn Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIBQ3MP4fh7k9DD2lobtatzktGdMOs5GoTMYJovniKxzsWUKcBgwfm9QbzSb7u0IWF-8uy9oOusy3dUpErQz0rVr6ASdfHwGpCV67Yu83ocSeTsRigaBRSYmsH4XJxwx4qluAgnprP7o/s1600/cheddarcornmuffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIBQ3MP4fh7k9DD2lobtatzktGdMOs5GoTMYJovniKxzsWUKcBgwfm9QbzSb7u0IWF-8uy9oOusy3dUpErQz0rVr6ASdfHwGpCV67Yu83ocSeTsRigaBRSYmsH4XJxwx4qluAgnprP7o/s400/cheddarcornmuffins.JPG" width="400" /></a></div> For approximately five years now, my friend Stacie and I have been saying that we should take one of the cooking classes offered at Whole Foods. Last month, we finally made this happen and took a muffin-making class. The woman teaching the class shared some excellent recipes, including this one for cheddar corn muffins. The main thing we learned was not to overmix the muffin batter. I'd heard this before, but it helped to have someone demonstrate when exactly to stop mixing. I always have to mix until I can't see any spots of flour, but apparently I was over-mixing. When everything is just barely incorporated... stop! And you'll end up with fluffy, tender, delicious muffins.<br />
<br />
We had some special guests for dinner last night: John's aunt Linda and uncle Mike. Linda is a faithful reader and commenter here on our blog, so we wanted to make a nice dinner for her. We made these to go along with our fabulous <a href="http://aboveanitalianrestaurant.blogspot.com/2010/04/indoor-pulled-pork-with-sweet-and-tangy.html">barbeque pulled pork</a>. The muffins have an awesome crispy crust on the top, due to a generous sprinkling of cheddar before they go in the oven. There is more cheddar in the batter, along with some oregano and cayenne. The end result is a really tasty, savory muffin... I'll definitely be making these next time we have <a href="http://aboveanitalianrestaurant.blogspot.com/search/label/chili">chili!</a> <br />
<br />
<a name='more'></a><b>Cheddar Corn Muffins</b><br />
<br />
<b>Ingredients:</b><br />
1 1/2 cups all purpose flour <br />
1/2 cup cornmeal<br />
1 Tbs. baking powder<br />
1/4 cup sugar<br />
1/2 tsp. salt<br />
pinch cayenne pepper<br />
1/2 tsp. dried oregano<br />
1 egg, lightly beaten<br />
1 cup milk<br />
1/2 cup butter, melted<br />
1 1/4 cups sharp cheddar, grated <br />
<b> </b><br />
<b>Directions:</b><br />
1. Preheat oven to 400 degrees. Generously spray muffin tins. Combine all dry ingredients. Add half of the grated cheese.<br />
<br />
2. In another bowl, mix together the melted butter, milk, and egg. Combine wet into dry, mixing only enough to incorporate the dry ingredients.<br />
<br />
3. Fill muffin tins to 3/4 full. Sprinkle with remaining cheese and add an additional sprinkling of cayenne, if desired. Bake for 20 minutes, or until tops feel firm to the touch.<br />
<br />
<i>Makes 10-12 muffins.</i><br />
<br />
<a href="https://docs.google.com/fileview?id=0BzoetrwdT4iYOGUyYzQ4ZjItNDYwMS00NTJiLTlmNTEtYWVjMmIzYWE4YmZi&hl=en&authkey=CKP1juMP">Download a printable recipe</a><br />
.Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com3tag:blogger.com,1999:blog-3298843059794334843.post-4990944253710727582010-10-06T20:11:00.001-04:002010-10-06T20:13:05.180-04:00Pasta with Tomato and Almond Pesto (Pesto alla Trapanese)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94taX9oeucsKYgN7n63WM0y_fby6huKBXHT8d5YuJjKVBatWE4-XFKafn-2vZuUguZ8rEWKOQbbdyMr1VAMBlRZWb0BWO-7Xk43a625xxMczsbr775a1M8cIfgKbb-uY9G4nLhkfo-3U/s1600/_MG_6195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94taX9oeucsKYgN7n63WM0y_fby6huKBXHT8d5YuJjKVBatWE4-XFKafn-2vZuUguZ8rEWKOQbbdyMr1VAMBlRZWb0BWO-7Xk43a625xxMczsbr775a1M8cIfgKbb-uY9G4nLhkfo-3U/s400/_MG_6195.JPG" width="400" /></a></div>Can I interest you in a fresh-tasting pasta sauce that requires no more effort than throwing a bunch of stuff in your food processor? I made a double batch of the pesto and froze half of it, which I would definitely recommend doing-it doesn't require any extra work, and you'll be glad you have it sitting in your freezer for the next time you need an easy dinner. <br />
<br />
<a name='more'></a><b>Pasta with Tomato and Almond Pesto</b><br />
<i>adapted from <a href="http://www.cooksillustrated.com/">Cook's Illustrated</a></i><br />
<br />
<b>Ingredients</b>:<br />
1/4 cup slivered almonds, toasted<br />
12 ounces cherry or grape tomatoes (about 2 1/2 cups)<br />
1/2 cup packed fresh basil leaves<br />
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)<br />
1/2 teaspoon red wine vinegar<br />
1/4 teaspoon red pepper flakes<br />
1/3 cup extra-virgin olive oil<br />
1 pound pasta , preferably linguine or spaghetti<br />
1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving<br />
<br />
<b>Instructions</b>: <br />
<br />
1. Process almonds, tomatoes, basil, garlic, red wine vinegar, 1 teaspoon salt, and red pepper flakes in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.<br />
<br />
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.<br />
<br />
3. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.<br />
<br />
Serves 4<br />
<br />
<a href="https://docs.google.com/fileview?id=0BzoetrwdT4iYOGQxNTcyYTAtZTM4Zi00OWEzLWFlODMtNzk1NjQ1ZjkyMzgx&hl=en&authkey=CJWzrOcD">Download a printable recipe. </a><br />
.Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com2tag:blogger.com,1999:blog-3298843059794334843.post-5555757948576675282010-09-19T10:12:00.001-04:002010-09-19T10:13:45.183-04:00Pork Tenderloin with Pears and Shallots<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSuZwg8UcPNf8rxteSwf1GfAyZbKccoNuenUw55l4f7NI4R-U-bhUagPoJBlcueRhjU0aBBe97l8KQ28jN84UsMkJSo3qA3wZ-B7Yxuqsi2HkodFaIYKj7xnU40ZG4o63FabcLgU5g0Q/s1600/_MG_6036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSuZwg8UcPNf8rxteSwf1GfAyZbKccoNuenUw55l4f7NI4R-U-bhUagPoJBlcueRhjU0aBBe97l8KQ28jN84UsMkJSo3qA3wZ-B7Yxuqsi2HkodFaIYKj7xnU40ZG4o63FabcLgU5g0Q/s400/_MG_6036.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Just when you've had it with summer and the f%#$*# air conditioning that barely works... bam, you suddenly find yourself having to wear a sweater when you go out at night. Ah, fall, how I've missed you. John's parents came over for dinner last weekend, and we wanted to cook something appropriate for the changing of the seasons. But before we get to that, allow me to introduce our newest (and tiniest) kitchen assistant, Penny: </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pZWTeUUWdBKwUtU2dhF0qB2WVPm_9lPisZZF4HW0TEjjmZpLcH7FczJZyNUJO0AXxgrbQKGd1DtCNBMmBEf24DAAvYx7VmmLU0Hsg5aCmsFWy5UbLKuOCDVnTXA0euECuFPUOvyoIHc/s1600/_MG_6014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4pZWTeUUWdBKwUtU2dhF0qB2WVPm_9lPisZZF4HW0TEjjmZpLcH7FczJZyNUJO0AXxgrbQKGd1DtCNBMmBEf24DAAvYx7VmmLU0Hsg5aCmsFWy5UbLKuOCDVnTXA0euECuFPUOvyoIHc/s400/_MG_6014.JPG" width="400" /></a></div>Penny fits nicely in my apron pocket, and she looooves to eat. And now back to the cooking...<br />
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The finished dish looks pretty elegant, but it was relatively simple to prepare. You brown the pork tenderloin and then pop it in the oven while you prepare the pears and the sauce. The sauce contains pear nectar (find it in the International Foods aisle with the other Goya stuff), which adds just enough sweetness. We served this with some rice pilaf, roasted tomatoes and green beans, and my favorite fall dessert, <a href="http://aboveanitalianrestaurant.blogspot.com/2009/11/apple-squares.html">apple squares</a>. <br />
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<a name='more'></a><b>Pork Tenderloin with Pears and Shallots</b><br />
<i>from <a href="http://www.bonappetit.com/recipes/quick-recipes/2010/01/pork_tenderloin_with_pears_and_shallots">Bon Appetit</a></i><br />
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<b>Ingredients</b>:<br />
3 tablespoons olive oil<br />
2 garlic cloves, finely chopped<br />
1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish<br />
1 1 1/4-pound pork tenderloin<br />
3 large shallots, each cut into 6 wedges through stem end, peeled<br />
3 unpeeled small Bosc or Anjou pears, quartered, cored<br />
4 teaspoons butter, room temperature<br />
2 teaspoons all purpose flour<br />
1 1/2 cups low-salt chicken broth<br />
3/4 cup pear nectar<br />
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<b>Preparation:</b> <br />
Preheat oven to 475°F. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large nonstick skillet over medium-high heat. Add pork and shallots; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145°F, about 10 minutes.<br />
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Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet).<br />
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Mix butter and flour in small cup. Add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes.<br />
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Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs. <br />
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<i>Serves 4</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVeR-KWigokXFsEGDYd7kkD28-EA3YX7BBI-bT-ZRCZiMu17Yzdck1CAjp9ly4FTfoSVlfZrWa24bR1NgtWk2Q_2UeKWNhl883-8Jn2O-eHXptOvuGDa8GICw9ydMUvJw3KqYoUz_s-c/s1600/_MG_6033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVeR-KWigokXFsEGDYd7kkD28-EA3YX7BBI-bT-ZRCZiMu17Yzdck1CAjp9ly4FTfoSVlfZrWa24bR1NgtWk2Q_2UeKWNhl883-8Jn2O-eHXptOvuGDa8GICw9ydMUvJw3KqYoUz_s-c/s400/_MG_6033.JPG" width="400" /></a></div><a href="https://docs.google.com/fileview?id=0BzoetrwdT4iYMzk5ZjM5YjEtNmQzMC00MzZjLWJhOWQtYjdiZGRlMzU4OWFj&hl=en&authkey=CJKPytoL"><i> </i>Download a printable recipe.</a><br />
.Bechttp://www.blogger.com/profile/12094990200288020174noreply@blogger.com3