tag:blogger.com,1999:blog-62726331845612760442024-03-05T06:28:28.378-05:00Melissa Cooks GourmetFollow along as I cook all the recipes in The Gourmet Cookbook and Gourmet Today.Unknownnoreply@blogger.comBlogger378125tag:blogger.com,1999:blog-6272633184561276044.post-34518039984285339752012-01-22T11:10:00.000-05:002012-01-22T11:14:55.077-05:00Homemade Sausage Patties<div class="separator" style="clear: both; text-align: center;">
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<i>Take that, Jimmy Dean</i></div>
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I've finally learned how they make the sausage. </div>
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Okay, not in the sense that they use it at work, when engineers start talking about code (I'll never learn how to make THAT sausage), but in the full-on breakfast kind of way, with eggs and bacon and maybe some sliced tomatoes on the side. </div>
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Why don't more people make their own sausage? Maybe it's because there seems to be some technical stuff involved (grinders, sausage casing, and a big hand crank maybe?) and I suppose that's true if you want to make <i>that kind</i> of sausage...but <a href="http://www.epicurious.com/recipes/food/views/Homemade-Sausage-Patties-107778" target="_blank"><b>Homemade Sausage Patties</b></a> are just as simple as making mix-in hamburgers. </div>
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What's involved? It's the same idea as a good meatloaf--some breadcrumbs soaked in milk, some chopped onion, some egg yolks. What makes it <i>sausage</i> is the spice profile--salt, white pepper, nutmeg, cinnamon, cayenne, cloves, thyme and sage. </div>
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Mix it up, fry it in a pan, and you've got a breakfast to be proud of.</div>
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Sausages have been around FOREVER. They show up in pretty much every country, in various guises--fresh, smoked, cured, canned. And if you've ever been to a farmer's market or butchery where they sell their own, you know they lend themselves to flavor experimentation. </div>
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In a parallel universe, I'm a food diva extraordinaire, having mastered all artisan food and beverage groups: chocolate, cheese, wine, beer, smoked and cured meats, even salt. Sausage falls into this fantasy. But since I'm here (and not in the parallel universe...at least I don't <i>think</i>), I'll settle for this fairly simple hack.</div>
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Crossing this recipe off the list brings another gratification--Homemade Sausage Patties is a recipe from the Yellow Book, The Gourmet Cookbook. That means I've been flipping past it for about five years now. It's sort of like a neglected child that FINALLY got some attention for once. </div>
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Oh, and let me give some love to <a href="http://www.tendercropfarms.com/" target="_blank">Tendercrop Farm</a>, where I got the ground pork! This place raises grass-fed, hormone- and antibiotic-free animals, bakes a lot of good food, and grows fabulous veggies. They have a store that's open year-round and sells everything an aspiring locavore might be looking for. If you're in or around Newbury, MA, check them out. </div>
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<i><span class="Apple-style-span" style="color: #666666;">Thanks to <a href="http://www.yesterdayontuesday.com/field-trip/" target="_blank">Yesterday on Tuesday: Field Trip</a> for the great sausage pic.</span></i></div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6272633184561276044.post-49348704681163463642012-01-02T10:17:00.000-05:002012-01-02T10:18:18.756-05:00Apricot Chicken with Almonds<div class="separator" style="clear: both; text-align: center;">
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<i>Gone in 60 seconds</i></div>
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One of those days when you're feeling uninspired and don't want to go to the store for dinner food? Cheer up, you probably have the ingredients for <a href="http://www.epicurious.com/recipes/food/views/Apricot-Chicken-with-Almonds-231356" target="_blank"><b>Apricot Chicken with Almonds</b></a> kicking around in your kitchen.<br />
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Continuing with my theme of quick and easy dinners for lazy but slightly ambitious people (a theme, by the way, that Gourmet Today champions), here's how to put this meal together. Start with the breast meat (thaw it out first, if frozen). Rinse tenderly, pat dry, and snuggle into a baking dish after salting and peppering both sides. Put in a preheated 400 oven for 10 minutes.<br />
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The recipe tells you at the same time to bake sliced almonds in this same 400 oven for about 8 minutes, stirring a few times. Ha! This is a recipe for burnt almonds in about 6, which is exactly what I did. Ironically, I was standing right over the stove reading a book called The Gift of Fear, which is all about how you should trust your intuition when it's telling you something bad is happening. And while I was reading this book, I was smelling the almonds burning (remember, I was standing RIGHT OVER THE STOVE) thinking, <i>Geez, something's burning off in there. Does this mean I have to clean the oven? I hate cleaning the oven. </i><br />
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So much for intuition. I can only hope I never get attacked by a tray of burning almonds.<br />
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Assuming YOU don't burn your almonds, forge onward, but if you do--hey, really any kind of nut will be tasty with this dish! I went for a Plan B of whole almonds and chopped hazelnuts.<br />
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At the same time (maybe you should put the book down at this point) in a small saucepan combine about half a cup of apricot preserves (I used peach), a tablespoon of whole grain mustard (I scraped out the tail end of a jar of brown deli mustard), one and a half tablespoons of soy sauce, and a tablespoon of butter. Let it all simmer for a bit in the pan, and when the chicken has cooked for its 10 minutes, pour the glaze over it and throw back in for another 10.<br />
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At this point I looked ahead in the recipe and saw that these little 6 oz chicken breasts were cooking for 20 minutes in a 400 oven and then another 3 minutes under the broiler. I was a little worried, I confess. But, you know, I do have a category in this blog called Stupid Recipes--if this one qualified I could always file it there.<br />
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Worry, that useless emotion! All for naught--this chicken was just fine--tasty and a smash hit with the guys. If I were doing it again, I might pay a little more attention to the broiler part--I didn't baste anything or try to get a nice browned glaze--we were too hungry and wanted to eat.<br />
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And I think I would make this again--we always seem to have chicken breasts in the freezer, and lord knows we always have mustard (we're like collectors) and odds and ends of jellies and jams. Cherry preserves would work just as well, so would red currant jelly. And don't worry this will be too sweet--the mustard provides a nice balance.<br />
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I don't know why I waited so long to read this book. For the five years I trained at the Mahaney's Karate Academy, Deb Mahaney recommended it at every women's self defense seminar. And Sensei Quimby has it on his list of recommended reading at the Authentic Karate Training Center. Gavin de Becker survived a violent and tumultuous childhood to create a firm dedicated to helping people recognize the signs and signals of the violent and potentially violent--predators, stalkers, workplace time bombs, spouses and lovers, even children.<br />
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Learn common techniques of would-be attackers: forced teaming ("We're in a tight fix, aren't we?"), loan sharking (insisting on helping or giving when nothing was wanted or requested), too many details (because their words sound false to them, they add extraneous info).<br />
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Assess the potential for a persistant lunatic to actually turn to violence: justification (they feel this is right and just); alternatives (they've exhausted all other means); consequences (violence is seen as bringing about positive consequences--love, fame, attention); ability (they've purchased or have a weapon and feel they can use it effectively).<br />
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And most importantly, learn about your tools, highly tuned after centuries of species survival. The messengers of intuition:<br />
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Nagging feelings<br />
Persistant thoughts<br />
Humor<br />
Wonder<br />
Anxiety<br />
Curiousity<br />
Hunches<br />
Gut Feelings<br />
Doubt<br />
Hesitation<br />
Suspicion<br />
Apprehension<br />
Fear<br />
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This book is packed with practical advice and anecdotes from de Becker's firm. He was called in to testify at the O.J. Simpson trial, and has helped protect countless celebrities and even presidents. They fund a battered women's shelter and hotline in Los Angeles, and advise employers on HR issues.<br />
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And here's the second gift inside this book--it helps you understand the difference between fear, anxiety and worry, what's real and what isn't.<br />
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<a href="http://www.amazon.com/Other-Survival-Signals-Protect-Violence/dp/0440508835/ref=sr_1_1?s=books&ie=UTF8&qid=1325516787&sr=1-1" target="_blank">Get this book</a>, read it, and pass it on.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6272633184561276044.post-25240244911386827672011-12-31T09:50:00.000-05:002011-12-31T09:51:04.679-05:00Veal Scallops with Lemons and Capers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1mrV8Plgk9w2O0ELUlkZOVUpgvoXYJElknmr5wFyzGRhDXlHxhkXwE-8D9YZN9gR02rXXJpWi9eu1srmIubFhzRbED6NMfFuNY_U09PmYgqijB7oXutUeRG-bjbtmvtHrlLdivUFmcty/s1600/DSC00004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1mrV8Plgk9w2O0ELUlkZOVUpgvoXYJElknmr5wFyzGRhDXlHxhkXwE-8D9YZN9gR02rXXJpWi9eu1srmIubFhzRbED6NMfFuNY_U09PmYgqijB7oXutUeRG-bjbtmvtHrlLdivUFmcty/s320/DSC00004.JPG" width="320" /></a></div>
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<i>I'm not sure, but I think this picture is in 3-D</i></div>
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Hi folks, and Happy New Year from Rockport, MA, where it's raining. Very strange for 12/31 in New England! But I'll take it over snow. </div>
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I've decided to take a vow of internet moderation when I'm at home, which hopefully means I'll be doing more things like cooking, blogging about cooking, writing, reading, and maybe even a little housework from time to time. Kind of crazy!! And doing less things like swimming in the river of Facebook, shopping on ideeli and Fab, reading the news on the NYT and Slate (and Google Reader and popurls) and downloading porn. KIDDING. Just checking to see if you were still paying attention. </div>
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Anyway, I actually cooked a dinner last night, which involved planning and stuff. Well done me! Since I had some veal scallopine in the freezer, I settled on <a href="http://www.epicurious.com/recipes/food/views/Veal-Scallops-with-Lemon-and-Capers-11910" target="_blank"><b>Veal Scallops with Lemons and Capers</b></a>, which since it also involves butter and white wine makes it pretty much the perfect flavor combo. Why don't they have gum with these flavors? Or at least popcorn? COME ON AMERICA GET IT RIGHT.</div>
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If you're feeling kind of ambitious but are really actually sort of lazy at heart this is the perfect dinner for you! Here's how you do it. Melt butter in a pan with some olive oil, and fry two or three pieces of veal scallopine that you've dredged in flour. Don't wander off to watch TV--these cook fast. Cook on both sides, and put them on a plate or something in a warm oven. Warm means like 135 degrees.</div>
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When you've cooked all the veal and it's staying warm in the oven, pour the white wine and chicken broth in the pan to deglaze and let it reduce for a bit, to about 1/3 cup. Then add butter, 3 tbsp, and let it melt. MMM BUTTER. Then throw in some drained capers, sliced lemons, and chopped parsley and swirl it all around together, and admire your mad mad culinary skillz. </div>
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Time to eat! Pour the sauce on top of the veal! Add some salt and even pepper! Glory in the deliciousness that you've created! By the way, the lemons are actually not really edible unless you're super drunk or stoned. If you are, go for it! Don thought they were yellow summer squash and nibbled at one, but since he wasn't drunk or stoned, he figured it out pretty quick. </div>
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Hey, what's up with the possibly 3-D picture above? Well, I got a new camera for Christmas (thanks Maddi and Don!!) and IT TAKES PICTURES IN 3-D. Now I just have to figure out how to view them in 3-D! Do I need special glasses? A new computer? Will it make me want to lick my monitor? </div>
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Stay tuned, dear and lovely readers! And have a great effing year! </div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6272633184561276044.post-64392344038483375532011-12-04T20:23:00.000-05:002011-12-11T17:19:01.157-05:00The Songs of 2011: music to cook (and do other things) by<br />
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I will be eternally grateful for my brother-in-law, John Waters, for introducing me to <a href="http://www.radioparadise.com/" target="_blank">Radio Paradise</a>. This internet radio station is lovingly curated by a California couple, and I've found some great stuff through their eclectic sets. </div>
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So in the spirit of "Best of 2011" as we slouch towards the end of the year, here are some of my musical favorites from the past 11 months, discovered on Radio Paradise. And (as you'll discover)--this music wasn't necessarily released in 2011, but 2011 is when I found it. So now, in no particular order, 28 of my faves of the songs I've sung, danced, worked, cooked, driven and memorized the words to this year. </div>
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1. <a href="http://www.youtube.com/watch?v=HGe8F_zbuEA" target="_blank">Tropicalia by Beck</a><br />I know, it came out in 1998 but it counts (to me anyway). Fun, upbeat and quirky.<br /><br />2. <a href="http://www.youtube.com/watch?v=CFA6dEwWOb4" target="_blank">That Man by Caro Emerald</a><br />Sexy and so stylish, this neo-forties tune is totally danceable.<br /><br />3. <a href="http://www.youtube.com/watch?v=i6-X5cZzrUw" target="_blank">Ride by Liz Phair</a><br />I used to say this prayer when I was a kid and it scared the hell out of me. Of course, I didn't say it exactly like this, but maybe I should have.<br /><br />4. <a href="http://www.youtube.com/watch?v=MqJkOW5ipkE" target="_blank">Sticks and Stones by The Pierces</a><br />All I can say is: Girl Power.<br /><br />5. <a href="http://www.youtube.com/watch?v=PkS2b-yRwUo" target="_blank">Days Go On by Greg Laswell</a><br />This song is perfect for driving at night, on a dark highway.<br /><br />6. <a href="http://www.youtube.com/watch?v=f-aAaD7SyUQ" target="_blank">Fishies by Cat Empire</a><br />Stand-up bass, castenets, piano, horn section and a reference to Homer's Odyssey, all wrapped around a song about a beautiful woman on a dance floor. Seriously, what's not to love here?<br /><br />7. <a href="http://www.youtube.com/watch?v=FgRQAnFQS48" target="_blank">Mixed Bizness by Beck</a><br />Beck, where have you been all my life? How did I miss you? This retro-70s tune could not be more perfectly crafted for the dance floor.<br /><br />8. <a href="http://www.youtube.com/watch?v=QuZGejW4zHw" target="_blank">Oh My My by Jill Barber</a><br />For some reason this reminds me of The Lime and The Coconut song, but 10K times better. Catchy.<br /><br />9. <a href="http://www.youtube.com/watch?v=IJ2J_q-FswI" target="_blank">Senegal Fast Food by Amadou and Mariam</a><br />I like to listen to songs in French even though I can only understand random phrases and words. But it makes me optimistic that I'll actually be fluent someday if I can sing along.<br /><br />10. <a href="http://www.youtube.com/watch?v=rSsA5WUsFsU" target="_blank">The Devil's Paintbrush Road by The Wailin' Jennys</a><br />Mandolin? Uke? Not sure exactly, but this song is easy to sing along to. Okay, it's not the cheeriest song, but who cares?<br /><br />11. <a href="http://www.youtube.com/watch?v=NDB4K5zCcfk" target="_blank">Unsquare Dance by Dave Brubeck</a><br />Brilliantly mesmerizing in 7/8 time, whatever that is. Well, I guess it's this song. YOU figure it out.<br /><br />12. <a href="http://www.youtube.com/watch?v=DMXwgi7f61Q" target="_blank">Gone Man by The Eels</a><br />A lot of these songs are linked in my mind to moving to a new dojo. This song was how I felt after my first real sparring lesson.<br /><br />13. <a href="http://www.youtube.com/watch?v=Yngv-Hk69Yg" target="_blank">Build a Wall by Burlap to Cashmere</a><br />Some songs I like for their dance or kissing potential, some I like for workout potential. This is one of the latter.<br /><br />14. <a href="http://www.youtube.com/watch?v=462Rj3UANO8" target="_blank">Long Time Traveler by The Wailin Jennies</a><br />I can carry a tune, but it's one of my fantasies to be able to sing tight harmony like this performance, which is hauntingly beautiful.<br /><br />15. <a href="http://www.youtube.com/watch?v=6okwg6PiSis" target="_blank">Supermassive Black Hole by Muse</a><br />I was crushed when I found out this was in the credits somewhere in the Twilight movie series (I feel so cheap!) but this is still a kick-ass song.<br /><br />16. <a href="http://www.youtube.com/watch?v=a1F8twCrq_E" http:="" watch?v="a1F8twCrq_E"" www.youtube.com="">Shooby Shooby Do Ya by Mocean Worker</a><br />Another fun workout song with a retro feel.<br /><br />17. <a href="http://www.youtube.com/watch?v=RF9fqx4H_Cg" http:="" watch?v="RF9fqx4H_Cg"" www.youtube.com="">Feel Good Inc. by Gorillaz</a><br />I liked this tune until I saw the official video (linked here) and then I loved it. Need a little upbeat dystopia with a hip-hop groove? You got it.<br /><br />18. <a href="http://www.youtube.com/watch?v=UDNG4ewIkXk" http:="" watch?v="UDNG4ewIkXk"" www.youtube.com="">Seven Nation Army by Ben L'oncle Soul</a><br />Great beat, fun retro album cover (I think this is a trend) and apparently a cover of something by the White Stripes?<br /><br />19. <a href="http://www.youtube.com/watch?v=idtRhja2rAM">Destiny by Zero 7</a><br />Mellow groove--this is the second song of theirs from this album that I've really liked (In the Waiting Line is the other one). It's a decade old, but new to me.<br /><br />20. <a href="http://www.youtube.com/watch?v=d4ShigqCKaE">Painting Pictures by Adele</a><br />She's got kind of an Amy Winehouse thing going on. Great voice.<br /><br />21. <a href="http://www.youtube.com/watch?v=PkaURIcZH6s">Machu Picchu by The Strokes</a><br />This guy sounds just like the lead singer of Franz Ferdinand. Is he? Somebody tell me.<br /><br />22. S<a href="http://www.youtube.com/watch?v=Cj3FCA6YFlo">tarlight by Rachael Yamagata</a><br />Catchy. Sexy.<br /><br />23. <a href="http://www.youtube.com/watch?v=VnCS25z18pI">The Sea by Morcheeba</a><br />For chilling. Nice and mellow.<br /><br />24. <a href="http://www.youtube.com/watch?v=GUfS8LyeUyM">Everybody Knows by Leonard Cohen</a><br />This is an old one but it fits our times so precisely that it raises the hair on the back of my neck. If you're feeling bitter and disillusioned, you're in good company with Leonard.<br /><br />25. <a href="http://www.youtube.com/watch?v=RPVAipmV7jY&ob=av2e" target="_blank">Once Around the Block by Badly Drawn Boy</a><br />Ten years old but new to me. Such a great tune!<br /><br />26. <a href="http://www.youtube.com/watch?v=-kbdCDeKSoI&ob=av2n" target="_blank">In Amsterdam by Katzenjammer</a><br />I have no idea how to categorize this song with the manic trumpet riff. Sort of half carnival, half calvary. It elevates my heart rate just listening to it (in a good way).<br /><br />27. <a href="http://www.youtube.com/watch?v=NhgxqlZdvWo" target="_blank">Options by Gomez</a><br />You've probably heard this on the radio. Did they steal the chorus from Dr. Seuss? Love the bari sax.<br /><br />28. <a href="http://www.youtube.com/watch?v=n7i-0dPs9Io" target="_blank">Without You by Eddie Vedder</a><br />And to finish, a love song on the uke by Eddie Vedder. Sweet and beautiful.</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6272633184561276044.post-16690353760959443192011-11-25T08:12:00.007-05:002011-11-25T09:17:08.293-05:00Roast Pumpkin with Cheese "Fondue"<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZ1BQRzx_JC9aY-DWgF0vAdhAXjOaOhC5ZFDaJRi0EjD2ApflVC0-q0uzLMpM4fChUIxHHbiideyNSM_YCvCyI9BmbVW_MaAEVwM2DZY7hWwbLpv2rCXuh-gFKDtu05iAb5mCno37wwi2/s1600/timthumb.php.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrE0AMVfcX6Zu9tqfDzyukbB84xagJEy9nZHzl4KSdhZ5UpJcEjQaKbO_F3rjoHyL2ZHILb8lHEsF2tJx2H0BY7_zKITYMWKLkZtPPuc5UiQQkCDzNRrh-_TN6ygSv63h2IcfURV-GhXHo/s1600/Pumpkin-cheese-fondue-photo_full_600.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrE0AMVfcX6Zu9tqfDzyukbB84xagJEy9nZHzl4KSdhZ5UpJcEjQaKbO_F3rjoHyL2ZHILb8lHEsF2tJx2H0BY7_zKITYMWKLkZtPPuc5UiQQkCDzNRrh-_TN6ygSv63h2IcfURV-GhXHo/s400/Pumpkin-cheese-fondue-photo_full_600.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5678921642022516418" /></a><br /><div><br /></div><div>Happy Thanksgiving, people! I hope your day was filled with excellent food, lively conversations and lots of hugs from people you love. Mine was!</div><div><br /></div><div>I've had my eye on this whole roast pumpkin for a while now--it's one of Ruth Reichl's favorite party dishes. What an extravagance! Shredded Gruyere and Emmantal, layered with toasted baguette rounds and soaked in nutmeg-scented heavy cream and chicken stock, baked inside a scooped-out pumpkin for an hour and a half until it's all melted together.</div><div><br /></div><div>It sounds glorious, and well, it is. My only problem making this pumpkin dish was actually procuring the pumpkin--I went from store to store--even tried a landscaper--only to be told that the hurricane had devastated the New England pumpkin crop and even before Halloween markets were importing them from other parts of the country. </div><div><br /></div><div>Oh no! It never occurred to me that I wouldn't be able to find a pumpkin. I spent a few days resigned to finding a less glorious vegetable dish to bring and wondering what I was going to do with all that Gruyere and Emmental in the fridge.</div><div><br /></div><div>But then! I went to the annual Santa Parade party at my sister's house:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZ1BQRzx_JC9aY-DWgF0vAdhAXjOaOhC5ZFDaJRi0EjD2ApflVC0-q0uzLMpM4fChUIxHHbiideyNSM_YCvCyI9BmbVW_MaAEVwM2DZY7hWwbLpv2rCXuh-gFKDtu05iAb5mCno37wwi2/s400/timthumb.php.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5678928500934690594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 269px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>And my eagle-eyed mom said she had noticed some pumpkins at a farm stand on the way into Bradford! I guess the hurricane took a detour around the Haverhill area? On the way back home we pulled over to the unmanned but pumpkin-bedecked farmstand and I took a look. Most of the pumpkins were actually rotten, or on the way to it, but there was one that was sound, and just the right size. So I loaded it into the car and drove all around the barn and house looking for somebody to give some money to--farmstand people, whoever you are, I'll give you some money next season! </div><div><br /></div><div>Pumpkin score! Except...there were two teeny little places where the pumpkin was a little soft. That's nice language for starting to go rotten. One was on the bottom and one was on the side sort of close to the top. </div><div><br /></div><div>Yes, I did wake up Thanksgiving morning mulling this problem over. And let me tell you how thankful I am that of all the potential problems in the world one can have that can wake you up, mine was wondering about how to maintain the integrity of a pumpkin wall so cream and cheese wouldn't leak out. Problems like this are a blessing!</div><div><br /></div><div>Here's how I solved it. When I scooped out the pumpkin innards, I took out all of the rotten pumpkin flesh that I could from those two spots, but kept the outer skin intact. Then I crumpled up some parchment paper and stuffed it into the gaps. I thought about foil, but didn't want the metal to conduct extra heat to those areas. </div><div><br /></div><div>I also didn't want the paper plugs to come loose and float around--or worse, to get scooped up into somebody's plate, so I pinned a small square of parchment paper over each plug with toothpicks, and since I didn't see anybody choking on a toothpick last night I can assume they stayed in place. Yay for no choking!</div><div><br /></div><div>The only thing that was kind of a pain in the ass about this dish is that it TOTALLY hogs the oven space. And it takes a long time. With all those side dishes that needed to be heated, we ended up firing up the grill and relocating the pumpkin for the last half hour or so (oh, and let's not forget the small propane oven we tried next door that is uh leaking gas or something? And set off an alarm? I guess we should also be thankful the house didn't blow up.)</div><div><br /></div><div>So make this dish if a) you have two or more ovens b) you have alternative cooking options c) this is the only thing you're eating. Oh, and d) you're not on a diet. This is not on any diet known to man, unless you're on the see-food diet. (Haha, get it? I see food, I eat it? I think we're all on that diet this time of year.) </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><i><span class="Apple-style-span" style="color:#999999;">Thanks to the </span></i><a href="http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2011/1031/Meatless-Monday-Roasted-sugar-pumpkins-with-cheese-fondue"><i><span class="Apple-style-span" style="color:#999999;">Christian Science Monitor</span></i></a><i><span class="Apple-style-span" style="color:#999999;"> and </span></i><a href="http://www.haverhillevents.org/"><i><span class="Apple-style-span" style="color:#999999;">Haverhill Events</span></i></a><i><span class="Apple-style-span" style="color:#999999;"> for pic</span></i><span class="Apple-style-span" style="color:#999999;">s!</span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6272633184561276044.post-2095274664348417292011-07-31T08:52:00.006-04:002011-07-31T10:08:16.799-04:00Charred Tomatillo Guacamole<div style="text-align: left;">Is there anybody in America who doesn't like guacamole? It's the perfect example of America as culinary catch-all. Hey, Mexico--we may not like your illegal immigrants and all that drug gang stuff but we damn sure like this avocado dip, and we're going to serve it at every Superbowl party from now until the end of time. Frankly, I don't even think of guac as Mexican anymore--if you'd like an example of how it's become Americanized, get a load of some of the variations The Gourmet Cookbook offers after their base Guacamole recipe:</div><div><br /></div><div>Guacamole with Tomato</div><div>Radish and Cilantro Guacamole</div><div>Fall-Winter Fruit Guacamole (with Fuji apple, red grapes and pomegranate seeds)</div><div>Summer Fruit Guacamole (with green grapes and ripe peach or red raspberry)</div><div><br /></div><div>Fruit in Guacamole! I don't know about you but to me that sounds completely disgusting, like a toddler's kitchen experiment that I would pretend to eat and make encouraging sounds about. </div><div><br /></div><div>But I've been wrong before (once I think) so I'm willing to suspend judgement almost completely until I try it.</div><div><br /></div><div>ANYWAY. This recipe here has no fruit in it--it features tomatillos. What are tomatillos, you cry? They look like this:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ovnE5TKxXOiFrtscCdYTI090SHNE80iHYeoAVI4GZ2fyQp6jtAWt8_xcPate2c7OKS3nwxQmXSyBRBV5o9IDpqRb430GltEU1-JHgeaHwotP2v1NlleC4CUEm1ay4DhqFK9O_fqhxsnb/s400/mexican-tomatillos.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5635502959891587426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 264px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Don't be afraid! They're like sort of sweet-tart tomatoes. More tart than sweet. Once you peel the husks off and rinse them (they're kind of sticky for some reason) you spread them on a baking sheet and throw them in the oven.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjDYk3DAsWJGRw-cY770Aw6r5-I-xi1J2PUrvvlZic07j58wAyGJ6XJ_7jo7R2Lo_7oTN9Gvqlox5aKQndAjCUlVXB-6qTTxHBlR0TcJ6CGZK98-MAv4Lk8ZzfhuQGIuscl8jtkiJHBTD/s400/DSC02832.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5635512767840468434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>I forgot to take a post-charring-in-the-broiler pic but they get kind of soft and smooshy and cooked. Then you stir together onions, chilies, cilantro, salt and pepper with the charred tomatillos, and here's problem number one: skins of the tomatillos don't really mush, do they? I had to do a lot of tomatillo-skin extracting.</div><div><br /></div><div>Then you peel and chunk the avocados, throw them in the mix, and mira! <a href="http://www.epicurious.com/recipes/food/views/Charred-Tomatillo-Guacamole-103707"><b>Charred Tomatillo Guacamole.</b></a></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgusL8dBYUnXjbkZ_jmRh-a2HjFN2E_uUz_fQHI3T-z4t0XPL5IJdAkq6BMnORb0rGx8TvnSJ3ZFn4tmWOgeuvelKBbj7rZ6NNHoq1HQKWv_HsfRnAZ9LOwwLCLkN1bhLQxERBlnKAYTHZ5/s400/DSC02835.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5635514923283199010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>How was it? Well, it has avocados in it so of course it was freakin AWESOME, but aside from that it was a bit watery from the tomatillos. My suggestion, if you're going to branch out from good old Guac into tomatillo territory is to peel the skins after charring and before smooshing (they should slip off easily), and then to drain the tomatillos in a fine mesh sieve before adding them in. Easy fixes, but I'm surprised they didn't get caught before the recipe was included in the book. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><br /></div><div><i><span class="Apple-style-span" style="color:#999999;">Gracias to </span></i><a href="http://mexicanfoodie.com/mexican-tomatillo-salsa-verde-recipe/"><i><span class="Apple-style-span" style="color:#999999;">Mexican Foodie</span></i></a><i><span class="Apple-style-span" style="color:#999999;"> for tomatillo pic!</span></i></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6272633184561276044.post-30934259337972601782011-07-17T08:45:00.003-04:002011-07-17T09:15:43.966-04:00Jicama and Cucumber Chile Spears<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTkixJiL4gQa3uU3sUzmnuckcXA2Rcc9cUDDhLCxiviFAZmt-RVBJgilWdln-iitmeN0R8_Efq64yCQsF2I7x1hw2KtHThonVs_J00r5xCbkxPoPFv_3Bkyxp3nejgAD69yoswzUUutw-/s1600/DSC02837.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTkixJiL4gQa3uU3sUzmnuckcXA2Rcc9cUDDhLCxiviFAZmt-RVBJgilWdln-iitmeN0R8_Efq64yCQsF2I7x1hw2KtHThonVs_J00r5xCbkxPoPFv_3Bkyxp3nejgAD69yoswzUUutw-/s400/DSC02837.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5630302047315092354" /></a><br /><div><br /></div><div>If you're looking for a summer appetizer that is refreshing, dead simple and will fit into anybody's diet, here it is. The only problem you might potentially have is locating jicama, but that will only be if you're like at a campground or something, at the mercy of one of those campground stores. Well, the other problem might be that you've never HAD jicama and you're a naturally suspicious person, but if you haven't and you are, don't be afraid! Jicama is cool and crunchy and little bit sweet. It's DELICIOUS and you'll love it. It's even white, so there's no off-putting vegetabley color to deal with, like green or orange! Go on, give it a try.</div><div><br /></div><div><a href="http://www.epicurious.com/recipes/food/views/Jicama-and-Cucumber-Chili-Spears-15201"><b>Jicama and Cucumber Chili Spear</b></a>s take a mere 10 minutes--just toss your vegetable spears in a bowl with fresh lime juice, chili powder, a pinch of cayenne and salt. Done! It takes even LESS time if you can get somebody else to cut up the spears and mix them for you, like one of those college or high school students hanging around the house doing hardly anything productive. Just make sure they take off the peel on the jicama.</div><div><br /></div><div>Helpful hint! I'm willing to bet, unless you live in Texas, that your chili powder is WAY PAST its freshness window. Do yourself a flavor favor--toss it and replace with a fresh bottle. Come on, don't be cheap--would you eat stale crackers just because you want to get your money's worth? Well, maybe you would and in that case just hang on to your stale chili powder too--everybody else, get a new bottle and ENJOY. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6272633184561276044.post-14493597204743147732011-06-19T07:31:00.007-04:002011-06-19T08:13:15.304-04:00Limoncello and Mint Sparkler from Gourmet Today<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeA3jT0ZKAhIWFzYdEYf7w6I42oiGWJ_FTYTq9P2kJuxxl5IeI0tTSxc9wWvRrXa1UU376LXZ_xYXM_Y3EUDylOJjK_AXoUuYXgJ3k_v-iWVTw8IyeTi7tObcBPzOZj-OLx8CYXTuHM6xz/s1600/DSC02821.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3V0YGmH6PDc6yzlaGZzRHV-udgDmTo9olUBY1hcuoXBZ9m-De-D9lraJ0Ru12PZtu_hxTg6mtbYmkBw5hLxoa9E7WS4Au5CXiV_nqFCWN3f2kiJFi1LUw_zeAFDd9W9cbQ2WnCeYuSt3k/s1600/DSC02818.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYfq1_VAXYaF5fb0PPbUXtxCdFKwyBl3Sh6VElfDDMbPhtnQBvSCzmZJCLMLICL9tiME4q4jeDarD8BMV0r731fUUoZtFcuolp0wF9g8JhZRqbl9IYn70ghG5w4sZnc8VYPyLR2ypZpaM/s1600/BackNine_Highball_web_flip.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 313px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHYfq1_VAXYaF5fb0PPbUXtxCdFKwyBl3Sh6VElfDDMbPhtnQBvSCzmZJCLMLICL9tiME4q4jeDarD8BMV0r731fUUoZtFcuolp0wF9g8JhZRqbl9IYn70ghG5w4sZnc8VYPyLR2ypZpaM/s400/BackNine_Highball_web_flip.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5619893078398934722" /></a><br /><br /><div>Summer is here, really here this time! Now is the moment to enjoy the summery foods and drinks you've been waiting for all year. Cold soups! Awesome salads! Grilled stuff! And of course--summery cocktails!</div><div><br /></div><div>My friend Ben has more wonderful attributes than I can count. He loves to bake sourdough. He has a beautiful tenor voice. He's a genius. Also, he makes limoncello that he shares with his friend Melissa. </div><div><br /></div><div>Ben makes limoncello because it's a family thing. His grandmother (lucky grandmother!) has a lemon tree in her back yard. Her limoncello is of course superior to all others, but Ben tries to replicate it--and since I've never had his grandmother's limoncello, I can't tell the difference and think his is awesome. </div><div><br /></div><div>What is limoncello? How do you make it? It's one of those delayed gratification things--<a href="http://www.slowtrav.com/italy/notes/food/dh_limoncello.htm">the best limoncello takes the better part of a year.</a> Simply put, it's vodka + lemon peels + sugar + time. </div><div><br /></div><div>What can you do with this lovely nectar? Here's one idea: <a href="http://www.epicurious.com/recipes/drink/views/Limoncello-and-Mint-Sparklers-232652">Limoncello and Mint Sparklers</a>!</div><div><br /></div><div>Take 2 cups of fresh mint leaves and two cups of limoncello</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3V0YGmH6PDc6yzlaGZzRHV-udgDmTo9olUBY1hcuoXBZ9m-De-D9lraJ0Ru12PZtu_hxTg6mtbYmkBw5hLxoa9E7WS4Au5CXiV_nqFCWN3f2kiJFi1LUw_zeAFDd9W9cbQ2WnCeYuSt3k/s400/DSC02818.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5619898680765242866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>and put them together</div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeA3jT0ZKAhIWFzYdEYf7w6I42oiGWJ_FTYTq9P2kJuxxl5IeI0tTSxc9wWvRrXa1UU376LXZ_xYXM_Y3EUDylOJjK_AXoUuYXgJ3k_v-iWVTw8IyeTi7tObcBPzOZj-OLx8CYXTuHM6xz/s400/DSC02821.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5619899074012538930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Encourage their relationship by mooshing them around a bit with a wooden spoon and leave them in peace for an hour.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Then strain out the mint leaves and add a cup of fresh lemon juice. At this point you can put the whole thing in a pitcher and add soda water (for these proportions, 6 cups) or you can do what I did and pack up the limoncello/mint/lemon juice concoction and take it to work to share with friends. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Wait! Before you think I'm one of those people who drink at work I will say actually you're right but only on Beer Friday, which is a company-sanctioned party every Friday at 4:30! What a clever way to keep your employees from leaving at noon on Friday, no? </div><div style="text-align: left;"><br /></div><div style="text-align: left;">So I served Limoncello and Mint Sparklers at my desk, complete with lemon and mint garnishes. They did not look like that pretty picture up top because all we had was paper coffee cups. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">They were delicious! A note: if you are one of those folks who likes to taste and feel the alcohol you're drinking, you will be suspicious of this drink. It's a stealth cocktail, but trust me, the booze is in there. If you're at work I don't suggest drinking more than one, unless you are doing something with the potential for amusement, like giving a powerpoint presentation. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div><br /></div><i><span class="Apple-style-span" style="color:#C0C0C0;">Thanks to </span></i><a href="http://www.greygoosevodka.com/#/global/en/cocktails/allcocktails"><i><span class="Apple-style-span" style="color:#C0C0C0;">Grey Goose Vodka</span></i></a><i><span class="Apple-style-span" style="color:#C0C0C0;"> for the image grab.</span></i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6272633184561276044.post-76317597676912877302011-05-26T18:00:00.012-04:002011-05-26T19:41:35.963-04:00Flank Steak Pinwheels with Arugula Salad, and Melissa Spreads Some Happiness<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8aZ1UvFWTQ4N4ceQFv3hDYH4JGRFd4PEwRz1S3nfeOcmObLrroMH_9cV28FjaUmpbrYQotQ8cTzkjYkqhX-M5CF_Jc22FcXPtJT1kGZN-HOZvgJI8O3RRCZcT29KaM-yQzm5KNFQfpiZ/s1600/happy_birthday.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHd-QKL2pjCoIDTli2zXW3XAA1uyM3MC0yR6BnTyNZgdGxX87ktDGtMNSg_giqCKWXJC5ejjnOS32sfc62CLNTz6eHn68jVUWgkyd1BTk8VfPZBa0BzrFXdpcWZCtmcuhbhxmTxrwqzV4/s1600/ss_101167158.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73qzi1pUGKZ2ryXuUtj2afocYVeIm3kzStnbuzsWYnF9PhADSiSDY_9fl1cUtMIHKiVO-w_p6VgihXAJE7kZaSOrKNET90VHmD6aGRbv3_fHQSDQWpwdZTO4ZWPMl1HJ-adoamS9M_7QD/s1600/6a010535d7df4f970b0128764f5e31970c-320pi.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWZgmkBVLgKLXouQ_zwICOb_VAWjbp8H48ZmSQdd75mv6EU6BHxyR817VqaP037mtegqgaBZvdf3RhcxJVjsKG5ckogOcTDsS76kq5Q8VXc-fumYrv-d_FzQgfVoSiqDggS2bpbSCmdo9/s1600/DSC02797.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWZgmkBVLgKLXouQ_zwICOb_VAWjbp8H48ZmSQdd75mv6EU6BHxyR817VqaP037mtegqgaBZvdf3RhcxJVjsKG5ckogOcTDsS76kq5Q8VXc-fumYrv-d_FzQgfVoSiqDggS2bpbSCmdo9/s400/DSC02797.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5611148531707863218" /></a><br /><div>Summer is here (kind of) and that means it's GRILLING WEATHER! Yes, I know you can grill year-round. Yes, I know that my dad <i>especially</i> grills year-round. But I! I like to be warm and carefree when I grill, and even though that sounds like I grill with hardly no clothes on, what it really means is that I wait until it's in the 70's!</div><div><br /></div><div><a href="http://www.epicurious.com/recipes/food/views/Beef-Pinwheels-with-Arugula-Salad-232303"><b>Flank Steak Pinwheels with Arugula Salad</b></a> is a fine, fine way to open the grilling season.</div><div><br /></div><div>1) Flank steak is cheap! Yay!</div><div>2) The whole thing tastes great!</div><div><br /></div><div>BUT--this recipe requires a little bit of finesse with a sharp knife so don't drink too much Memorial Day beer before you try this at your home. Unless you're better with a knife when you're drunk? Maybe you are, what do I know. Undoubtedly you THINK you are. </div><div><br /></div><div>This recipe requires you to butterfly a flank steak, which is really just opening it up like a book (if you had to cut a book open with a knife to read it) except that it's not really like a book because flank steak is thinner and more like the September issue of Vogue. About that thick. Pretend you need to use your knife to get to the feature about pearls and fur. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73qzi1pUGKZ2ryXuUtj2afocYVeIm3kzStnbuzsWYnF9PhADSiSDY_9fl1cUtMIHKiVO-w_p6VgihXAJE7kZaSOrKNET90VHmD6aGRbv3_fHQSDQWpwdZTO4ZWPMl1HJ-adoamS9M_7QD/s400/6a010535d7df4f970b0128764f5e31970c-320pi.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5611156876405671250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Jimmy Choo, where are you?</span></div><div><br /></div><div><br /></div><div>Once you're opened it up, lay thinly sliced provolone and proscuitto on top. It's kind of like layering a lasagne, except you leave a little room at the edges.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHd-QKL2pjCoIDTli2zXW3XAA1uyM3MC0yR6BnTyNZgdGxX87ktDGtMNSg_giqCKWXJC5ejjnOS32sfc62CLNTz6eHn68jVUWgkyd1BTk8VfPZBa0BzrFXdpcWZCtmcuhbhxmTxrwqzV4/s400/ss_101167158.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5611158784429877522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 300px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Not my flank steak. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">After you roll it up, you secure it with strings or toothpicks</span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rSnw5jeZH5nDJQtxtaoZBsdOc3XamvUiq6KVeIgMZQlL-gIMFjGUwz_iyVzaI08d-1G-Tk_sY_fg6MySYe3g47PJisz3sq7CWYgOv0gXMVbrA2jl6ypb6k1gdAogV78SyPOlZjY2HYwc/s320/stuffed-flank-steak-rolled-tied.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5611161961409690562" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 213px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBF2vj4fEueBRr1uR0TudQWhrYLgMJzU77eje_isXiy-WtxmC0R4R0uo5H7KpadTPDlJYh7N_UkHyDjv2fV57j-nXxGXbZvpEf2sqhVCA6AvRoIvYrvYUdVMY05-7TS4HjAXELlOZkcQeU/s320/large_Braciole+Rolls.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5611160965827735746" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 178px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Then cut it into rounds and throw it on the grill!</div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtkp_Ur-Iv-brXxLlW6DUGyqqMCeyNLducXHc7hp4ChlkbacuDsczZ0tw2BkckYFmk_EmHr9yapjYU91Un7s96-SQbzrxwxQ3N-bmhrQpJ2wMz2NQrqaOEkfkBk11vRzT_gLQJOs7v-ou/s400/kitchen-grilling-large.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5611162723334393810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Not me. Also not flank steak. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">This is the second grilled stuffed flank steak recipe the Gourmet team has presented--<a href="http://melissacooksgourmet.blogspot.com/2007/04/grilled-stuffed-flank-steak-grilled.html">the other is in the yellow book. </a> To tell you the truth, I liked the other one a little better--the spinach and carrots make for a prettier cross-cut, and the veggies round out the cheese-meat thing. Also, the recipe in the yellow book asks you to grill the stuffed flank steak BEFORE cutting it--and although it takes longer to cook, it's not quite as messy on the grill.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">Still--this is a worthy way to cook an inexpensive cut of meat (check out <a href="http://www.cook-italian.com/weblog/2009/12/braciole.html">Cook-Italian</a> for an even better way, if you ask my husband.) And as with many recipes, this one should be considered a primer. Stuff it with whatever floats your boat!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">****************************************************************************</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Hey, Rob Vlack! </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I want to say hi to my Salem readers, foremost among them Rob and Angie Vlack. Rob used to work with me at Eliza, and one day (for reasons I can't remember, probably because I was attempting to bribe the IT department) I made <a href="http://melissacooksgourmet.blogspot.com/2007/11/inside-out-german-chocolate-cake-and.html">Inside-Out German Chocolate Cake</a>. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Folks, this is a good cake. And it made a deep impression on Rob, who left Eliza shortly thereafter for reasons unrelated to cake. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">So I wasn't entirely surprised, when he emailed me last month to say hi, to read that he wondered if I could make him an Inside-Out German Chocolate Cake sometime (anytime!) before September--he would come pick it up and he wanted to give it to his brother to celebrate his birthday, because his brother's a great guy and deserves a great cake. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Awwww! </div><div style="text-align: left;"><br /></div><div style="text-align: left;">SUPER NICE, and how could I say no to that? </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Also, out of the whole entire universe, my largest readership is in Salem, MA! (Do you hear that, Mom (who lives in Gloucester?)) </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Yay Salem! In my totally biased opinion, you guys are the best!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">And HAPPY BIRTHDAY, Rob Vlack's brother!! As Rob said, that cake is richer than Bill Gates, and I hope you loved it. Rock on!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVGyVn6k7kOB7CyP6ZOR7WHS__QDKm3Tu5hfGpMB3vA-vKrNdhnnXJR3EnNjme183ZkqNZpudbBU9lhtFDeAr3h1KwIvgGydtjmGidLSnYFt5JrXTdM42MX5sAuXhPycnH_-j_SVOt5Ib/s320/german+chocolate+cake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5611171327124946290" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 247px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8aZ1UvFWTQ4N4ceQFv3hDYH4JGRFd4PEwRz1S3nfeOcmObLrroMH_9cV28FjaUmpbrYQotQ8cTzkjYkqhX-M5CF_Jc22FcXPtJT1kGZN-HOZvgJI8O3RRCZcT29KaM-yQzm5KNFQfpiZ/s320/happy_birthday.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5611171823911770594" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 220px; height: 320px; " /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><i><span class="Apple-style-span" style="color:#999999;">Thanks to </span></i><a href="http://www.cook-italian.com/weblog/2009/12/braciole.html"><i><span class="Apple-style-span" style="color:#999999;">Cook-Italian</span></i></a><i><span class="Apple-style-span" style="color:#999999;">, </span></i><a href="http://www.familycircle.com/recipes/comfortfood/stuffed-flank-steak/?page=4"><i><span class="Apple-style-span" style="color:#999999;">Family Circle</span></i></a><i><span class="Apple-style-span" style="color:#999999;">, </span></i><a href="http://www.theprimalist.com/argentine-style-stuffed-flank-steak/"><i><span class="Apple-style-span" style="color:#999999;">The Primalist</span></i></a><i><span class="Apple-style-span" style="color:#999999;">, </span></i><a href="http://blog.pennlive.com/italian-kitchen/2009/01/braciole.html"><i><span class="Apple-style-span" style="color:#999999;">pennlive</span></i></a><i><span class="Apple-style-span" style="color:#999999;">, </span></i><a href="http://www.jewelcatering.com/eat/menu_holiday.html"><i><span class="Apple-style-span" style="color:#999999;">Jewel Catering</span></i></a><i><span class="Apple-style-span" style="color:#999999;">, and </span></i><a href="http://mazeofthoughts.wordpress.com/2011/02/28/happy-birthday-maze-2/"><i><span class="Apple-style-span" style="color:#999999;">Maze</span></i></a><i><span class="Apple-style-span" style="color:#999999;"> for image grabs.</span></i><span class="Apple-style-span" style="color:#999999;"> </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6272633184561276044.post-56480565632371544742011-05-18T15:01:00.017-04:002011-06-03T07:45:26.173-04:00Melissa Solves the Mystery and Gets Indexy<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyT4OoAwsxYjVij5KsCVsGH8TFHoZzDrwcEw_A9KSBrUonf-mDdkjfVc_9DywnfcsWIJUha5rJXkERSHlqHvP5KiMCfCdZqg3YJtx3vK95pgnG8nvWQ0BVNaljD1pNd_5jnr-raKkSqeMy/s1600/11539-proposed_legislature_prohibit_restaurants_serving_obese_people.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><b>Setting the Stage</b><div><br /></div><div>Readers, unless you've been living in a cave (without wireless) you know that obesity in America is on the rise. And if you've been paying attention even a little, you also know that obesity is connected with serious, complicated medical conditions-- like diabetes, high blood pressure and heart disease.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyT4OoAwsxYjVij5KsCVsGH8TFHoZzDrwcEw_A9KSBrUonf-mDdkjfVc_9DywnfcsWIJUha5rJXkERSHlqHvP5KiMCfCdZqg3YJtx3vK95pgnG8nvWQ0BVNaljD1pNd_5jnr-raKkSqeMy/s400/11539-proposed_legislature_prohibit_restaurants_serving_obese_people.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5608378920006946130" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 262px; " /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span> <div><br /></div><div>It's a problem, and it makes people bonkers. Health insurance companies are freaked out, diet books fly off the shelves, and pundits expound--but nobody seems to be able to solve this mystery. </div><div><br /></div><div>Why? Why are Westerners fat and getting fatter? </div><div><br /></div><div>More alarming--why, when our diet is introduced to other cultures, do they start exhibiting our diseases--like obesity, diabetes and cancer?</div><div><br /></div><div>Is it chemicals? Fat? Corn syrup? White bread? Sugar? All of it all together, like....Twinkies? Is it a slothful lifestyle, too much screen time and not enough exercise?</div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></div><div>Most desperate perhaps are the overweight and obese, who are flooded with conflicting information on an almost daily basis. Look at our very own food pyramid--at first ballasted with "healthy grains" like pasta, bread and cereal, and recently revised. Our own government can't quite get it straight, nobody can, and meanwhile different ingredients are demonized with clockwork regularity--butter or margarine? Sugar or high-fructose corn syrup? What can you abstain from that will give you the magic solution?</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfEvc0NIBKOmmVnBDi2jGP9wlxidVsLK3ihLC97MoI8X4dNhhzYhCkckGjsWfuQrb6kIc4QdP_SSviMVS-Tkg__wtdISOfS8t5YsmXsnxTQG6pO3ggD1Al-0SNSzXmrvaAR3nh0KFsmTIu/s400/dietbooks.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5608381065320208658" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 261px; height: 400px; " /></span></div><div><br /></div><div><b>Setting the Scene</b></div><div><br /></div><div>My own history with diets, dieting and dieters has been life-long. My mother has been deeply involved with food (partaking or abstaining) all my life. Various family members, close and far, have gained and lost weight (or sometimes just gained) and agonized over it. And once I hit my 4th decade of life it became a concern for me as well--my weight at the top of "healthy" began to creep undeniably into "overweight" territory. This, even though I am active and always have been--give me a class, activity, sport and I fall in love with it. My current and most passionate love: karate. Which is some serious calorie burn.</div><div><br /></div><div>For the record, this is my lifelong food philosophy, up til now:</div><div><br /></div><div>Veggies--good</div><div>fruit--good</div><div>bread--good if multigrain</div><div>what about white bread?--bad</div><div>oh? what about artisan bread?--(sigh) delicious but in moderation</div><div>soda--evil</div><div>juice--bad</div><div>cheese/butter--ok in moderation</div><div>dairy--good if lowfat</div><div>nuts--good in moderation</div><div>candy--bad unless chocolate</div><div>chocolate--if dark, both delicious and healthy</div><div>coffee--good if black</div><div>beer--ok occasionally</div><div>wine--good in moderation</div><div>booze--good without caloric mixers</div><div>ok, straight booze--good in moderation</div><div>meat--good if lean</div><div>fish--good</div><div>tofu etc--good though mysterious</div><div>grains--good but a pain in the ass</div><div>what about white rice?--bad</div><div>fast food--evil</div><div>really? All fast food?--ok maybe not pizza</div><div>desserts--not good but so delicious</div><div>salty snacks--ok if lowfat. Or, lower in fat. And in moderation.</div><div><br /></div><div>So, that's it in a nutshell--how I've eaten for decades. I don't eat for emotional reasons, and if I'm hungry in the middle of the night, I drink water. Lots of it. How did I land in the food industry? Why keep a cook-through gourmet blog? Because I have a restless mind that loves adventure and loves to be delighted. </div><div><br /></div><div><br /></div><div><b>The Mystery</b></div><div><br /></div><div>Because I have a restless mind, I'm constantly trying new food philosophies on for size, but in the dieting department I've tended to stick with Weight Watchers. It always made sense to me--a balanced diet in moderation. I like their online tracker, and their mysterious Points (now Points Plus) system. </div><div><br /></div><div>But I'm impressionable, and something I read by Mark Bittman convinced me to try his system of "vegan until 6". It's pretty easy--veggies, fruits, nuts and grains until dinner time, when you eat what you want (for me usually protein, veggies and a cocktail or two). </div><div><br /></div><div>This was a challenge! This was fun! Did you know that you can get vegan sushi? You can!</div><div><br /></div><div>For five weeks my day typically went like this:</div><div><br /></div><div>breakfast:</div><div>oatmeal with fruit or</div><div>cooked squash with a little honey</div><div><br /></div><div>lunch:</div><div>steamed veggies, alone or with brown rice or</div><div>salad with grains/beans or</div><div>miso soup </div><div><br /></div><div>snacks, usually about 3 or 4 of the following during a workday. Less on weekends:</div><div>nuts</div><div>carrots</div><div>radishes</div><div>celery</div><div>baked sweet potato</div><div>boca burger</div><div>multigrain thins with a little honey</div><div>pickle</div><div>dark chocolate</div><div>instant oatmeal</div><div>multigrain crackers</div><div>frozen fruit</div><div>banana</div><div>orange</div><div>apple</div><div>grapefruit</div><div>grapes</div><div><br /></div><div>dinner:</div><div>lean protein</div><div>veggies</div><div>alcohol (2 drinks, no mixers)</div><div><br /></div><div>That's it. Pretty healthy, right? No gigantic portions--I'm not a volume eater. I was tracking all this on the WW points tracker, and my life was pretty much the same--except due to a light travel schedule, more karate classes than usual--and that's three classes a week, 1.5 hours each. Yes, the occasional special food event--a family gathering or meetings with the various groups I belong to--but my life is remarkably consistent. For WW folks, I'll add that in no week did I ever "eat" all my points. Even if I ate the extra ones, I never got close to touching the ones that karate burned. </div><div><br /></div><div>Readers, I <i>gained weight</i>. For me, a lot--so much that I was scared to step on the scale. But I was keeping track of my waist measurement and couldn't believe my eyes when 31.5 inches turned into 34. </div><div><br /></div><div>Worse, I was growing out of my wardrobe. For me, this is bad news because I put a lot of thought into getting dressed in the morning.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8cZz4jJvEKMq110SZ8fjxmenU32y2Cm2foWe0zvwRi3uIJ2B3NEr4Prb-Rspy1tT5fgbnARd1ULOJibe_ztRiM8IYTjUxPHJMiiLtobsQc2TNyjGW9jA8o35h_7RAD7mnT4zQZzrUEwi/s400/DSC02802.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5608565845130118802" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 207px; height: 400px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#333333;">This is me going to work on a normal work day.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#333333;"><br /></span></div><div><br /></div><div>To say I was upset is an understatement. I <i>freaked out.</i> I actually spent a day or two researching liposuction and that weird new treatment that "melts fat" by aiming heat lamps at you (don't waste your money... and bad news, lipo folks--<a href="http://www.sciencedaily.com/releases/2011/05/110509122730.htm">that fat's coming back.</a>) In addition to karate, I started getting up earlier and walking two miles. Every morning.</div><div><br /></div><div>Then the penny dropped.</div><div><br /></div><div>Enter Gary Taubes, and his 4/13/11 New York Times Magazine article, <a href="http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html">Is Sugar Toxic?</a> </div><div><br /></div><div><br /></div><div><b>The Culprit</b></div><div><br /></div><div>I urge you to read the Taubes article, then read it again. There's a lot of stuff in there and it takes a while to absorb it.</div><div><br /></div><div>But here are the essentials.</div><div><br /></div><div>Sugar = Liver Fat</div><div>Liver Fat = Metabolic Syndrome</div><div>Metabolic Syndrome = Diabetes/Heart Disease/High Cholesterol/ Body Fat</div><div>Sugar = Insulin</div><div>Insulin = Food for Tumors</div><div><br /></div><div><br /></div><div>In other words, our sugar-heavy diet is not only making us fat, it's making us sick and then it's killing us. Thin, young people, you are not immune.</div><div><br /></div><div><span class="Apple-style-span" style=" line-height: 22px; font-family:georgia, 'times new roman', times, serif;font-size:15px;"><blockquote>During the Korean War, pathologists doing autopsies on American soldiers killed in battle noticed that many had significant plaques in their arteries, even those who were still teenagers, while the Koreans killed in battle did not. The atherosclerotic plaques in the Americans were attributed to the fact that they ate high-fat diets and the Koreans ate low-fat. But the Americans were also eating high-sugar diets, while the Koreans, like the Japanese, were not.</blockquote></span></div><div><br /></div><div>It's also worth noting that carbs = sugar. And that's where I had my "aha!" moment. My vegan diet of five weeks had been carb heavy--brown rice, beans, multi-grain bread, "sweet" vegetables, fruit. </div><div><br /></div><div><br /></div><div><b>The Recovery</b></div><div><br /></div><div><a href="http://melissacooksgourmet.blogspot.com/2010/04/3-gourmet-recipes-that-work-with-south.html">I tried the South Beach Diet once for a few weeks</a> (in a moment of post-holiday desperation) and had great results with it--4.5 lbs lost in one week, 7 lbs in two. That was Phase One of the diet, which is zero carbs--no sweet veggies, no beans, no fruits, no booze and certainly no grain products. Lean meats, low fat dairy. This diet has you eventually re-introduce wine, fruits, multigrain carbs and the forbidden veggies--the idea is to keep it low fat and to break you of a carb-heavy habit. </div><div><br /></div><div>I've also watched the waistlines of others (all men) expand and contract according to how many carbs they were eating. My darling husband, Don (who is emotionally attached to all kinds of carbs) exercises more than I do--he takes a 1.5 hour Bikram yoga class (that's hot yoga) at least four times a week. Low carbs? Slender. High carbs? Love handles. And he can go from one to the other--and back--in two weeks or less. My brother-in-law and my friend Pat have both lost significant amounts of weight on low-carb diets. </div><div><br /></div><div>I did a little more exploring and found Gary Taubes' blog. It's more personal and his <a href="http://www.garytaubes.com/2011/04/before-sugar-were-talking-about-cholesterol/">most recent post featured his blood work lab results </a>(a challenge from Dr. Oz). His blood work is a doctor's dream--pretty near perfect, and this from a guy who subsists mainly on meat, cheese, nuts and eggs. The comments from his readers are perhaps predictable but illuminating. </div><div><br /></div><div>The sum total of this is I've changed my eating philosophy--completely. This is what I eat now:</div><div><br /></div><div>Meat</div><div>Fish/Seafood</div><div>Low-fat dairy</div><div>All veggies except winter squashes, sweet/white potatoes, corn, peas, carrots</div><div>Eggs</div><div>Nuts</div><div>Low-carb protein drinks</div><div>dark chocolate</div><div>For alcohol: dry vermouth (8 carbs/oz) or wine</div><div><br /></div><div>No:</div><div>grains</div><div>beans</div><div>above-mentioned veggies</div><div>fruit (except tomatoes)</div><div>gluten products</div><div>sugar </div><div>products/recipes with added sugar (except for dark chocolate)</div><div><br /></div><div>I've been eating like this for 4 weeks, and please note I've been eating the same amount of food (still tracking on WW--still not eating those activity points). </div><div><br /></div><div>I can't tell you how many pounds I've lost because I never stepped on the scale at my peak. But when I measured my waist this morning it was 30.5 inches. </div><div><br /></div><div>That's right, in four weeks I took 3.5 inches off my waistline. I didn't change how much I was eating calorically, I changed <i>what</i> I was eating.</div><div><br /></div><div>Here's a typical food day:</div><div><br /></div><div>Breakfast:</div><div>2 eggs on top of</div><div>3 strips center cut bacon on top of</div><div>big pile of fresh arugula</div><div>2 cups black coffee</div><div><br /></div><div><br /></div><div>Lunch/snacks:</div><div>steamed sliced zucchini (from freezer aisle) with</div><div>leftover sliced lamb</div><div>nuts pack from Trader Joes</div><div>1/2 cup part-skim ricotta</div><div>square of dark chocolate</div><div>low sodium V-8</div><div>mini light babybel cheese</div><div>dill pickle</div><div>black coffee until noon. Herbal tea after.</div><div>water</div><div><br /></div><div>Dinner:</div><div>roasted chicken</div><div>steamed broccoli with lemon mayo</div><div>celery sticks</div><div>sliced cukes</div><div>2 drinks--dry vermouth or wine</div><div><br /></div><div>Am I a rigorous Nazi about this? Nope. I've made gluten-free fruit-based desserts for my meditation group, and I had a beer last week (it gave me a stomach ache.) I've eaten a few veggie mixes that have carrots in them. And some of the nut packs Don brings back from Trader Joe's have dried cranberries in them. And yes, I'm well aware that dark chocolate has sugar in it.</div><div><br /></div><div>But my angle is to make carbs and sugar <i>the exception</i> to the rule. Now that I understand what's going on inside...and with such a dramatic example of what amping up carbs can do to my own body...I'm calling this mystery solved. </div><div><br /></div><div>Your mileage may vary. But I dare you--I double dog dare you--to try this way of eating for a few weeks or a month and see where it gets you. <a href="http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html"><i>Read the Taubes article.</i></a> Post your results here.</div><div><br /></div><div><br /></div><div><br /></div><div>***********************************************************************</div><div><br /></div><div><br /></div><div>In the spirit of eating well while eating well, I've gone back and indexed these posts to include labels you might be looking for when you're thinking about your diet. I'm about halfway through and expect to fully index within a week or so. Still to come--in my posts where I combine a lot of recipes, I'll add a note at the bottom indicating which recipes go with which labels. </div><div><br /></div><div>New labels:</div><div><br /></div><div>Gluten-free</div><div>Low-Carb</div><div>Low-Fat</div><div>Paleolithic</div><div><br /></div><div>That last one might give you pause. <a href="http://en.wikipedia.org/wiki/Paleolithic_diet">Paleolithic is a recently popular eating trend</a>, and it is what it sounds like--eating the way our cave-dwelling ancestors most likely did, to the end of avoiding our modern-day ailments. That means, basically, meats, fish and veggies. Very little fruit, no sugar, no dairy, nothing fermented. Certainly no processed foods, and nothing that requires grains. And believe it or not, some recipes here qualify, or at least the way I understand it (if cavemen could use spices.) I know some karate folks who eat this way and hey, even karate folks throw fancy dinner parties every once in a while (I know I do.)</div><div><br /></div><div><br /></div><div>EDIT 5/25/11: I've removed some incorrect stats (like WW points) about dry vermouth that appeared in the original post. Dry vermouth is slightly higher in alcohol than white wine and has a similar points count. </div><div><br /></div><div><div><span class="Apple-style-span" style="color:#999999;"><i>Thanks to </i></span><a href="http://www.pollsb.com/polls/obese"><span class="Apple-style-span" style="color:#999999;"><i>Polls Boutique</i></span></a><span class="Apple-style-span" style="color:#999999;"><i>, </i></span><a href="http://www.fitnessgurusam.com/2009/04/19/95-of-all-conventional-diets-fail-why/"><span class="Apple-style-span" style="color:#999999;"><i>Fitness Guru Sam</i></span></a><span class="Apple-style-span" style="color:#999999;"><i> and </i></span><a href="http://www.beaumont-holidays.com/languedoc-region.htm"><span class="Apple-style-span" style="color:#999999;"><i>Beaumont Holidays</i></span></a><span class="Apple-style-span" style="color:#999999;"><i> for image grabs.</i></span></div></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6272633184561276044.post-43110673392475174682011-05-16T06:48:00.003-04:002011-05-21T17:34:32.489-04:00Pho (Vietnamese-Style Beef Noodle Soup)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiScXrM_eIgpfT1LW1dHHc6u8JKhpVbwm-R8EfhaoftAfCk42MwD213dpLGMeBlXZwhr24ADTu3aU8NfPyG_TVwNp2asQfwe1aXBGVbi8uFhso0e9UTP5QETXP2uK9dXwto9Y6GN5q_9jLm/s1600/DSC02793.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiScXrM_eIgpfT1LW1dHHc6u8JKhpVbwm-R8EfhaoftAfCk42MwD213dpLGMeBlXZwhr24ADTu3aU8NfPyG_TVwNp2asQfwe1aXBGVbi8uFhso0e9UTP5QETXP2uK9dXwto9Y6GN5q_9jLm/s400/DSC02793.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607264441582732658" /></a><br /><div>I've only had pho in a restaurant once, but it was a memorable experience. Our party was seated at a table that had a hole in the middle--a hole, it turns out, that was for a basin of hot, rich, beefy broth. We were given platters of soup ingredients--fragrant mint, cilantro and basil, thinly sliced raw beef, piles of bean sprouts and other veggies, wedges of lime. The mission? Construct your own pho by cooking (or not cooking) veggies and meat to your satisfaction, and creating your very own individualized soup.</div><div><br /></div><div>That was at a Vietnamese restaurant perched on the edge of Boston's Chinatown in 1998 , and I've been longing for those particular flavors ever since. </div><div><br /></div><div>Why then, why did it take me so long to turn my attention to <b>Pho</b>? </div><div><br /></div><div>Readers, this recipe isn't online but because it's so delicious and so easy I'm going to replicate it here. Don't be intimidated by the long-ish list of ingredients--the pay-off is worth it!</div><div><br /></div><div><b>6 oz rice stick noodles (vermicelli, I used some other rice noodle thing I had kicking around)</b></div><div><b>1/4 lb snow peas, cut diagonally into 1/4-inch wide strips</b></div><div><b>1 tablespoon vegetable oil</b></div><div><b>1 cup sliced shallots (three large)</b></div><div><b>3 (1/8 inch thick) slices fresh ginger, smashed</b></div><div><b>1 teaspoon minced Serrano chili (including seeds, I used a jalapeno)</b></div><div><b>3 1/2 cups beef stock or store-bought broth</b></div><div><b>1 3/4 cups water</b></div><div><b>1/2 lb thinly sliced rare roast beef, torn into pieces</b></div><div><b>6 oz fresh bean sprouts (mung) rinsed</b></div><div><b>1/4 cup loosely packed fresh cilantro</b></div><div><b>1/4 cup loosely packed fresh basil</b></div><div><b>1/4 cup loosely packed fresh mint</b></div><div><b>3 tablespoons Asian fish sauce</b></div><div><b>3 tablespoons fresh lime juice</b></div><div><b>Salt</b></div><div><b>lime wedges</b></div><div><b><br /></b></div><div><b>Cook noodles in boiling water for 4 minutes--add snow peas and cook for 1 minute longer. Drain and rinse under cold water to stop the cooking, and drain again. Divide noodles/snowpeas into 4 large soup bowls.</b></div><div><b><br /></b></div><div><b>Dry noodle pan, add oil and turn on moderate heat. Add shallots, ginger and chile, and cook (stirring) until shallots are brown (7-8 mins.) Add stock and water, bring to a simmer and simmer for 10 mins.</b></div><div><b><br /></b></div><div><b>Meanwhile, divide beef, sprouts and herbs among soup bowls. </b></div><div><b><br /></b></div><div><b>Remove ginger from broth and stir in fish sauce, lime juice and salt to taste. Ladle broth into bowls and serve immediately with lime wedges. </b></div><div><br /></div><div>This recipe is killer, and it would be a perfect week to make it, what with the INCESSANT RAIN. Of course it's the fresh herbs that make it so intoxicating--if you're one of those folks who can't stand fresh herbs, what's wrong with you? Go eat a Lean Cuisine, I guess.</div><div><br /></div><div>What makes this a quick/easy version of pho is that you're using store-bought broth instead of slaving over your own (real beef broth ain't that quick/easy), and rare deli roast beef instead of carpaccio, which is thinly sliced raw beef. The Gourmet staff amp up the broth by simmering it with goodies--ginger, shallots and chile. </div><div><br /></div><div>And--with summer (kind of) here, or at least spring, fresh herbs should be cheap and in abundance. We do container gardening on our deck and I'll confess I went a little bananas at the plant nursery on Mother's Day and got 4 kinds of mint, among other things. 4 kinds of mint! I bet you didn't know 4 kinds of mint existed--they do and more. Chocolate, orange, spearmint and what they were labeling Mojito Mint. Yeah baby! Watch this space for mojitos and more. </div><div><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6272633184561276044.post-79621570483074900152011-05-14T07:40:00.012-04:002011-05-15T08:24:30.563-04:00Ambrosia from Gourmet Today<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbES5YZqbp5yfN3y_v0lAN_ek40UoknYapnqTYYD9AOjOHafWSyY97uWX7mDIdueclk5WzbK_xzH86oCsayYfg1Zi8_aaJrWTv0YFlHhOEHRJGk5kv19xr5nbwje1xCBOssXI0VJBe_jH/s1600/DSC02778.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><br /></div><div>Mention Ambrosia to anybody from Down South and you'll conjure up images of a sweet treat--a Cool-Whip based dessert that has some fruit and coconut thrown in. Oranges (canned mandarin orange slices), pineapple (canned, crushed), cherries (maraschino)--oh, and mini marshmallows are all necessary ingredients. And coconut. Here are some pics from an image search for Ambrosia Salad:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZdaWCt6c1kOAf5C9pwOvvufsy26jztApbtPiqahXUV0Qa01FsMI9t2qlLSzHkhyjayODlwjxTW7k8GSu3WDAFNLfAPEZRaAIDsGyaIS6nCoGSprhZvNwZsBM4FKW5gTGKbwZRmDJcgQs/s200/Ambrosia+Salad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5606898197739400594" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizobs0LpPpT35agAUgArqKHEggJzDVbTiuyGNyRYPFfclBK5bQBdcN6ZLkoAatXwW3CuiAszL56p3HeI3soHwPDtiIOEUw3WSnvevzik5cMdnWqjy0cA0FR6Djhb7dw49W0jcE1cxVvoHr/s200/Coconut+Ambrosia+Salad.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5606898466612265474" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 150px; height: 150px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4KxQ2BSzuD_P280P3clzeJm1q3fmVVPxUn9rDP4BKRWpmBfhEK27jo2tBVZ8jNLTgLsRWto_zzEjA7HbTfm13kKjO5Av-iQZPwbxP4T5NUcGJAJ7fTbjWOqDAIvWHpTuBDFYtVCYrtrs/s200/recipe-ambrosia.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5606899346571398338" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 175px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>My mom's spin on this regional fave was to add pistashio pudding powder to the Cool-Whip. You get what I'm talking about, right? Buy a box of Jell-O pistashio-flavored pudding, and instead of making pudding with it, just mix the powder into the Cool-Whip. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGE6haHpSY5oaS7R7m5URGDNLdvWq0sMUXEjFwzEmDrL4S4b2LfmZylw92KFA_6UjRPEP3_1_fCw-3V1p43aZ5eaPc4zXKtCNwMxy7Z73KwzODKWbFe-dO0vWUA4P2swWlz0-It6IC1JY/s320/6390_400.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5606901880213600898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 230px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>As kids, we adored this dessert. And the irony that it's called Ambrosia <i>Salad</i> will not be lost on anybody who has visited the South or the Heartland. My friend Elizabeth likes to tell the story about one of her first visits to her husband's Pennsylvania kin--at a mid-day outdoor picnic she was asked to go inside and get the salad. She wandered around the kitchen, mystefied by the lack of anything involving lettuce...turns out she was supposed to fetch something like this: </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgr_68fJAReFBYOwJVCDevyekTCxvfxD3PtuwhSzAVMgUryI_goC4lWAjnI73l8Kjk-cY1A4N3jzSCraLmSgA-GnZxGAPd78UbHQNM2JRtsdvOn0OwI2mlNjCjHvc3Hvjuh7yE7WE2tWxM/s320/images.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5606905467131901682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 259px; height: 194px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>Gourmet Today has updated <a href="http://www.epicurious.com/recipes/food/views/Ambrosia-241176"><b>Ambrosia</b></a> by stripping it down to the flavor essentials of citrus and coconut. On the face of it this looks easy, except it involves a real coconut--not a bag of the shredded, sweetened stuff. </div><div><br /></div><div>Coconuts are not always around in the markets here, but I had recently seen coconuts in a display case when I was lunching at <a href="http://www.organicgardencafe.com/">Rawbert's Organic Garden Cafe</a> and figured I could buy one there. These coconuts are prepped by (I guess) somebody hacking away the outer green shell but leaving some of the husk that protects the brown shell and good stuff inside. This somebody with a machete also cuts a star pattern in the top which helps you get inside. I'm speculating, but it helped me.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbES5YZqbp5yfN3y_v0lAN_ek40UoknYapnqTYYD9AOjOHafWSyY97uWX7mDIdueclk5WzbK_xzH86oCsayYfg1Zi8_aaJrWTv0YFlHhOEHRJGk5kv19xr5nbwje1xCBOssXI0VJBe_jH/s400/DSC02778.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5606909878496303330" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>Once I drained the water (and drank it--yummy!) I was at a loss as to how to best open this thing--the recipe has you bake the coconut and then crack it with a hammer, but they were talking about the brown coconut you'd buy in a market. I had a slightly different and better protected beast on my hands.</div><div><br /></div><div>Finally I just went with the hammer approach and used the claw end to pry my way in.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPqFweTXectkPLhetXYIk0kwjkaynvLvm1HGTm8TXGGRvI0KbswbXL1R90LoLxU_OJmOQIj674JnSzI9rMOqf86EPBtgq6CnJzVHA42CA-mZTTtZcqdt8XBdQRZB4qsNVOy-aWpKgUowJ/s400/DSC02782.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5606911206378196098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>I'm not sure if you can tell from the pic, but this coconut was soft and pliable--totally different from any coconut product I'd ever seen. It reminded me of a floppy latex mold. The recipe asks you to shred the coconut but that would be impossible unless I put some effort into dehydrating it first. I decided to julienne it as thinly as I could.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNR9bp6axbRQKXM-S4WaOLlbnAuR2Wt2rRycurwls-jS_8Kb9Dsn2kYlmMfYmEj9uGfWbKT_ToiwsYvfGWgod1iP7SFbhRam_OaT6llXtwSoskHvTCAHOQAqCZKKyuV4Hm5KG2m7LI3nme/s400/DSC02789.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5606913090282587890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 267px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>The rest is easy, a little sugar and some cream sherry (because everything is better with booze.) I made this dessert for my meditation group--we have a lunchtime potluck afterwards and one of the members is gluten-sensitive. It could have been the post-meditation high, but I thought it was delicious. </div><div><br /></div><div><br /></div><div><br /></div><div><i><span class="Apple-style-span" style="color:#999999;">Thanks to </span></i><a href="http://www.top50states.com/ambrosia-salad-recipe.html"><i><span class="Apple-style-span" style="color:#999999;">Top 50 States</span></i></a><i><span class="Apple-style-span" style="color:#999999;">, </span></i><a href="http://www.wizardrecipes.com/recipes/coconut+ambrosia+salad.html"><i><span class="Apple-style-span" style="color:#999999;">Wizard Recipes</span></i></a><i><span class="Apple-style-span" style="color:#999999;">, </span></i><a href="http://www.alloccasioncatering.org/offlunch.htm"><i><span class="Apple-style-span" style="color:#999999;">All Occassion Catering</span></i></a><i><span class="Apple-style-span" style="color:#999999;">, </span></i><a href="http://www.ifood.tv/network/lemon_lime_jello_salad"><i><span class="Apple-style-span" style="color:#999999;">ifood.tv</span></i></a><i><span class="Apple-style-span" style="color:#999999;"> and </span></i><a href="http://parishotelboutique.blogspot.com/2010_11_01_archive.html"><i><span class="Apple-style-span" style="color:#999999;">Paris Hotel Boutique Journal</span></i></a><i><span class="Apple-style-span" style="color:#999999;"> for image grabs.</span></i></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6272633184561276044.post-87212009571507799052011-05-07T05:32:00.005-04:002011-05-15T09:39:02.163-04:00Grilled Pork Tenderloin with Mojo Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4H21SLgtZaSc5czZcFaopvggg3TFRJlqHIarfIZo_X1_xeYP4OG5ISIK_cXHSqIHwRcdHnXcHaAGr6XBeb_SuRpRgfLytBhFcnRgTyug-3pQ-3G1CZKBR9mXNW72g31cnHp6AwLW9Tma/s1600/DSC02766.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4H21SLgtZaSc5czZcFaopvggg3TFRJlqHIarfIZo_X1_xeYP4OG5ISIK_cXHSqIHwRcdHnXcHaAGr6XBeb_SuRpRgfLytBhFcnRgTyug-3pQ-3G1CZKBR9mXNW72g31cnHp6AwLW9Tma/s400/DSC02766.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5603904866539830482" /></a><br /><div>If you've never heard of mojo sauce, we're in the same boat. And although readers of a certain era will never be able to make or even read about this sauce without a certain Doors song refraining in their minds, it has nothing to do with L.A. women, at least not in the way you're thinking of.</div><div><br /></div><div>In fact, mojo sauce hails from points south (Canary Islands, Cuba, Puerto Rico) and at base is olive oil, garlic and citrus juice. According to Wikipedia, the most popular use of mojo sauce seems to be pepping up cooked potatoes and other tubers though it appears to be making inroads in BBQ land.</div><div><br /></div><div>Grilled pork tenderloin is not a tuber, but why not throw these two together--a nice lean grilled meat and some peppy sauce. Sounds like a good idea, right?</div><div><br /></div><div>I guess the answer is,<i> it depends</i>. <b><a href="http://www.epicurious.com/recipes/food/views/Grilled-Pork-Tenderloin-with-Mojo-Sauce-106895">Grilled Pork Tenderloin with Mojo Sauce</a> </b>is quick, yes--easy to prepare, yes. Also extremely garlicky, because the body of this sauce is essentially garlic (4 cloves garlic, a little oregano, orange juice and olive oil)</div><div><br /></div><div>And for me this might not normally be a problem except I was traveling the next day to a day-long karate workshop--and transporting my sensei and two other karate students. </div><div><br /></div><div>That's right. Sweat, close quarters and guests in an unfamiliar place. Add garlic and you've got fun. </div><div><br /></div><div>I scraped most of the garlic off my pork--which leads me to my one critique of the recipe. The sauce would have been better pureed in a microblender--chunky bits of raw garlic (no matter how well smooshed) are unpalatable, at least to me. An image search of mojo sauce shows a smooth puree, so I'm not the first one to come up with this idea. </div><div><br /></div><div>However--had it been a puree, I wouldn't have been able to negotiate around it. So there's that. </div><div><br /></div><div>The workshop was anything but a social disaster (you'll be happy to hear), and if the car ride was unpleasant my karateka comrades were too polite to mention it. </div><div><br /></div><div>But when I got home? My husband said, "Wow, you smell like you've been working out!"</div><div><br /></div><div>Yup, something like that!</div><div><i><br /></i></div><div><i><br /></i></div><div>P.S. Observant readers will wonder why the mojo sauce in the picture is reddish--the oranges I had in the house were blood oranges, which have beautiful, ruby-colored juice. </div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6272633184561276044.post-87122690300833275592011-05-04T06:10:00.004-04:002011-05-15T08:26:28.332-04:00Scallops with Mushrooms and Sherry from Gourmet Today<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_InCWUO_fl83aa_JEvZ0RHpKBPtfmIYQ9Sody_pdS3hz6yV-OldV1U4sBkKKxFkQrecvQLDPpf-3NJTyYQq-R5oEjZOi9_MtpPLYnCLkfs4mpQslIWzO8Fk5ryuiFngjEElw9w5DsTuPC/s1600/DSC02754.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_InCWUO_fl83aa_JEvZ0RHpKBPtfmIYQ9Sody_pdS3hz6yV-OldV1U4sBkKKxFkQrecvQLDPpf-3NJTyYQq-R5oEjZOi9_MtpPLYnCLkfs4mpQslIWzO8Fk5ryuiFngjEElw9w5DsTuPC/s400/DSC02754.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602801443046068450" /></a><br /><div>My husband and I hosted my parents for Easter dinner and we had <a href="http://www.epicurious.com/recipes/food/views/Sea-Scallops-with-Mushrooms-and-Sherry-233261"><b>Scallops with Mushrooms and Sherry</b></a> (along with some of the other foods you've been reading about here lately.) Scallops certainly aren't a traditional Easter offering, but we're not really a traditional kind of family. Don't believe me? My father, who served as an officer in the US Army for 21 years, used to play the guitar and sing <a href="http://www.youtube.com/watch?v=npyyTrjIm-8">The Draft Dodger Rag</a> at every extended family gathering.</div><div><br /></div><div>This is a pretty easy recipe that falls into the sear protein/make pan sauce/finish protein category, and the only hurdle really is having all your ingredients at hand so you can make the pan sauce quickly. Sometimes this can be challenging if you're hosting a dinner party--I don't know about you, but I find it difficult to cook and talk (and drink) at the same time. In spite of my friend Moira's dedicated belief that I should be the next Food Network superstar, I'm pretty sure I would be terrible at cooking while on camera. Although in Julia Child's case, her blunders made for great TV so what do I know? </div><div><br /></div><div>Anyway, don't look for me on TV anytime soon--and check out this recipe for a quick-yet-fancy dinner.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6272633184561276044.post-72450827995409306822011-05-04T05:40:00.004-04:002011-05-15T09:39:39.910-04:00Roasted Asparagus with Shallots and Sesame Seeds<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKVzt4rQ6NXYJesz4ROYLjahcin0xBrJeObwX2AFHsY5ChrhovsUdBhCc6Vk-CbRo3tzCfNYuIFO_kdyw47xVjPfAHDfOL9EcAB9A597S9LfWxLuWR0_KgwM9K9MfsPF8sPiF4PND2SFE/s1600/DSC02757.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 287px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKVzt4rQ6NXYJesz4ROYLjahcin0xBrJeObwX2AFHsY5ChrhovsUdBhCc6Vk-CbRo3tzCfNYuIFO_kdyw47xVjPfAHDfOL9EcAB9A597S9LfWxLuWR0_KgwM9K9MfsPF8sPiF4PND2SFE/s400/DSC02757.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602795936761598946" /></a><br /><div>It's spring! That means it really truly is asparagus season, which is flooding the markets from points south. And while it's not popping out of the ground <i>quite</i> yet here in New England, there's no reason you shouldn't start enjoying the bounty now.</div><div><br /></div><div><a href="http://www.epicurious.com/recipes/food/views/Roasted-Shallot-and-Sesame-Asparagus-10433"><b>Roasted Asparagus with Shallots and Sesame Seeds</b></a> is one of three asparagus recipes in Vegetable chapter of The Gourmet Cookbook (the yellow one), and it's a perfectly respectable way to prepare this vegetable. If you understand all the words in the recipe title, you've got the gist--asparagus is roasted in the oven and tossed with its friends minced shallots and (lightly toasted) sesame seeds. A little more roasting, a little squeeze of lemon juice and you've got yourself a side dish. </div><div><br /></div><div>Happy Spring!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6272633184561276044.post-87802731232267638692011-04-27T06:34:00.005-04:002011-05-21T17:35:52.672-04:00Pistachio Schadenfreude, or Melissa Learns a New Vocabulary Word<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_U6bLijtFrfWWB3KG0fxLDHCfTCw9e3FTdb0LB94XnQlLSJZke26wLXoS1UZ74kTIZ2HZR_Kap_eOtq6GricE1fmGO854VjavwCkEi9NrEoLsWUpKwdkUMet81vrjvGFaTThlNlO3wP6/s1600/DSC02761.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_U6bLijtFrfWWB3KG0fxLDHCfTCw9e3FTdb0LB94XnQlLSJZke26wLXoS1UZ74kTIZ2HZR_Kap_eOtq6GricE1fmGO854VjavwCkEi9NrEoLsWUpKwdkUMet81vrjvGFaTThlNlO3wP6/s400/DSC02761.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5600210563252366578" /></a><br /><div>There's a handful of foreign-born words in use by the literati that's a little...hazy. In my own mind, that is. It took me decades to finally remember what <i>sturm und drang</i> means (and I only remember now because "sturm" is much like "storm")--I saw it in use so rarely that it took a while to stick.</div><div><br /></div><div>So I was a little suspicious of <a href="http://www.epicurious.com/recipes/food/views/Pistachio-Semifreddo-236953"><b>Pistachio Semifreddo</b></a>, at least of the name. But the head notes in Gourmet Today are reassuring--semifreddo means "half-cold"--that seems easy enough, right? Like semisweet chocolate. (Though it must be noted that I've told everybody since I made this dish that semifreddo means "half-soft". WHATEVA, foreign-born words! I really am trying!)</div><div><br /></div><div>This is a delicious dessert. Man is it easy, and if I were a dedicated ice cream eater I would throw away my ice cream maker (pain in the tuckus) because this technique rocks.</div><div><br /></div><div>Here it is--grind pistachios with sugar. Whip egg whites with sugar. Whip heavy cream with almond extract. Fold all three together. Freeze. The result is creamy and light at the same time and of course pistachios are awesome. </div><div><br /></div><div>If you've never heard of semifreddo, you might be wondering if you could make it with something besides pistachios--and the answer is yes! Epicurious has <a href="http://www.epicurious.com/tools/searchresults?search=semifreddo&x=0&y=0">three pages of recipes </a>--everything from grappa semifreddo to banana-peanut.</div><div><br /></div><div>You might be wondering now about the title of this blog post, which is neither sturm und drang OR semifreddo. Well, it's because I was in a conversation that went like this:</div><div><br /></div><div>My husband: What's the name of that dessert? It means something like "world weariness, right?"</div><div><br /></div><div>Me: O_o</div><div><br /></div><div>My husband: Shu...Sha...</div><div><br /></div><div>Me: Do you mean shadenfreude? </div><div><br /></div><div>My husband: Yes.</div><div><br /></div><div>Me: No. The name of the dessert is "semifreddo". It means half-soft, not world weariness. </div><div><br /></div><div>My husband: Are you sure?</div><div><br /></div><div>Me: Of course I'm sure! Why would somebody name a dessert Pistachio World Weariness?</div><div><br /></div><div>My husband: I don't know...maybe you eat it when you're weary?</div><div><br /></div><div>Then I looked up Shadenfreude because I didn't know exactly what it meant but I see it slung around from time to time when people are trying to look smart (talking to you, book critics)</div><div><br /></div><div>Hey, guess what? Shadenfreude does NOT mean world weariness, it means "pleasure derived from the misfortune of others". For some reason, the idea of hanging this concept on a dessert makes me laugh, probably because I'm immature enough to enjoy the idea of somebody getting their just desserts. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6272633184561276044.post-34195911949812170872011-04-25T17:50:00.006-04:002011-05-15T09:40:06.742-04:00Artichokes with Garlic Pimiento Vinaigrette<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJyGWTpOTS07dfGEDxsHnt-yZ-GMREjwqVQ_TX9_vsj9E0BFozIYcsVtPpUEitdTitGm9yToQvzpjVnYV7vsUIaEdKYeIzGeR2M3K8bQcPf_aUdeUrKchyphenhypheny1rNXFmfqUHsbb6mCuBIwRse/s1600/DSC02750.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJyGWTpOTS07dfGEDxsHnt-yZ-GMREjwqVQ_TX9_vsj9E0BFozIYcsVtPpUEitdTitGm9yToQvzpjVnYV7vsUIaEdKYeIzGeR2M3K8bQcPf_aUdeUrKchyphenhypheny1rNXFmfqUHsbb6mCuBIwRse/s400/DSC02750.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5599642412790623554" /></a><br /><div><br /></div><div>As I have (probably) mentioned elsewhere on this blog when the subject of artichokes comes up, I was raised eating artichokes one way, and one way only: steamed, with a ramekin on the side of melted butter liberally salted and lemoned. </div><div><br /></div><div>Eating artichokes this way is one of the purest pleasures on earth--a slow scraping of each individual leaf, then freeing the heart from its prickly mantle and devouring it in quarters in the last dredges of milky, lemony butter. </div><div><br /></div><div>It's inconceivable to me that anybody would want to eat artichokes any other way, but apparently they do. Here's one of those other ways--<a href="http://www.epicurious.com/recipes/food/views/Artichokes-with-Garlic-Pimiento-Vinaigrette-11776"><b>Artichokes with Garlic Pimiento Vinaigrette</b></a>.</div><div><br /></div><div>This recipe has you steam artichokes in the usual way, but only after you trim them and extricate the choke with a melon baller. This is, my lambs, easier said than done--depending on how farm-fresh your artichoke is, you might have a struggle getting those inner leaves pried open enough to scrape out the choke. I did and was none too happy about it. BUT it's always good to have an opportunity to trot out your most creative swear words.</div><div><br /></div><div>While they're steaming you'll make the vinaigrette--a pleasant garlic/oil/vinegar brightened up with chopped pimientos and parsley. It makes for pretty plate! I couldn't bring myself to serve the artichokes cold (for me cold food requires 80 degree days) so mine were warm-ish, and although my dinner companions ate these up (and so did I) frankly I like them better served hot with lemon butter. Sorry. </div><div><br /></div><div>Exciting late-breaking Artichoke News: while exchanging tales of Easter dinners in the break room at work, one of my co-workers mentioned his mother's stuffed artichoke recipe--bready and garlicky and buttery. That sounds like something I can get behind--Mike, please ask your mom for the recipe!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6272633184561276044.post-40019796340367236042011-04-22T09:03:00.004-04:002011-05-15T08:29:45.777-04:00Balsamic-Glazed Pork Chops from Gourmet Today<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCevA0oV3U_D9zriF5jONahpqWhLVDqMCjs5iRuhqiAfSnoC_rzonnLastz-IsE9fF0vchwOE-OZ3KdpPvjRGL4CHbSw3r_FU6fLn6InPcYAl8A8UEPI8enUNTASvzsuHAu1VkoZ8cFzFr/s1600/DSC02746.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCevA0oV3U_D9zriF5jONahpqWhLVDqMCjs5iRuhqiAfSnoC_rzonnLastz-IsE9fF0vchwOE-OZ3KdpPvjRGL4CHbSw3r_FU6fLn6InPcYAl8A8UEPI8enUNTASvzsuHAu1VkoZ8cFzFr/s400/DSC02746.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598394582322802034" /></a><br /><div>I've always been on the fence about pork chops. Center-cut chops especially are so lean and finely textured that even when NOT overcooked they seem dry and bland. </div><div><br /></div><div><a href="http://www.epicurious.com/recipes/food/views/Balsamic-Glazed-Pork-Chops-233982"><b>Balsamic-Glazed Pork Chops</b></a> is a pretty good remedy for this situation, and it's quick enough to be a weeknight dinner. I'm a fan of any meal that can be cooked in one vessel--in this case it's a big ole frying pan, stovetop. </div><div><br /></div><div>What was different about this dish for me was the treatment of the shallots (or in my case white boiling onions since shallots were unfindable at the market last night)--you peel but leave the root end intact--then quarter. Those go in the pan with the chops and the time it takes to sear both sides of the meat is also about the time it takes to get some carmelizing action on the onions. </div><div><br /></div><div>2/3 cup balsamic vinegar + a little sugar serves to deglaze the pan, and in just a few minutes you've got a nice thick glaze to coat your chops as you finish them. </div><div><br /></div><div>My favorite part of this was the onions--they were tangy and jammy. Balsamic vinegar is really pretty amazing for the flavors you can get out of it. I'm still not completely sold on pork chops, but I enjoyed this preparation. </div><div><br /></div><div><br /></div><div>**************************************************</div><div><br /></div><div>If you've been enjoying my journey cooking through The Gourmet Cookbook and Gourmet Today, you'll also like <a href="http://thegourmetproject.blogspot.com/">The Gourmet Projec</a><a href="http://thegourmetproject.blogspot.com/2011/04/beef-tenderloin-with-bordelaise-sauce.html">t</a>, where Teena has been doing the same thing (minus Gourmet Today). </div><div><br /></div><div>In fact, Teena is very close to being done! She's a mere 25 recipes or so away from having cooked through the ENTIRE Gourmet Cookbook. Considering that there are roughly 1300 recipes in that book, this is quite a feat! She thought she would be relieved to be done with such a huge undertaking, but finds that she's actually kind of sad. <a href="http://thegourmetproject.blogspot.com/2011/04/beef-tenderloin-with-bordelaise-sauce.html">She's mulling over whether or not to be crazy some more and embark on cooking through Gourmet Today. </a></div><div><br /></div><div>I say, of course! I need company in my craziness! So do a girl a favor and <a href="http://thegourmetproject.blogspot.com/2011/04/beef-tenderloin-with-bordelaise-sauce.html">go over to The Gourmet Project</a> and tell Teena she should do it. </div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6272633184561276044.post-6863271548385816562011-04-18T09:52:00.007-04:002011-05-15T08:31:13.851-04:00Romaine, Radish and Cucumber Salad with Tahini Dressing from Gourmet Today<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsLMfvvnUTn9f87bhF4sdrj5_scZs9K4wHdX_BFN6euHBB9oXzXsxw1ff2jwJv92CRXn48AeIQoQ2vRLwkMnH5HYrC6JvR4yB5tmoe0aBanO64Vfk0Fkx_POgnXm_JKOYxoKtq4-mbu6m/s1600/tahini.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrHXFeZNgwywP6odbBMhXyPF14nVX5AS8EVsWN3M4o6s6PjREiUY4jNc0mt2uxBpfUBXqqKUtaRjegPoSKNQ5GmUkk0dHf84Ui-jlpWHaWxPqad6TeY6LK7zbvLaeQBz0j0zUKlq7ZmNz/s1600/DSC02739.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrHXFeZNgwywP6odbBMhXyPF14nVX5AS8EVsWN3M4o6s6PjREiUY4jNc0mt2uxBpfUBXqqKUtaRjegPoSKNQ5GmUkk0dHf84Ui-jlpWHaWxPqad6TeY6LK7zbvLaeQBz0j0zUKlq7ZmNz/s400/DSC02739.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596922309015843330" /></a><br /><div>Let's face it. You're not bored with salads, you're bored with the dressing you choose over and over again. Maybe you're in the balsamic vinaigrette camp. Maybe you're in the Ken's Light Italian Dressing Camp. Or maybe (horrors!) you're in raspberry or poppyseed land. Wherever you are, it ALL TASTES THE SAME. Am I right?</div><div><br /></div><div>Throw off the shackles of your self-imposed salad dressing servitude and try something new. <a href="http://www.epicurious.com/recipes/food/views/Romaine-Radish-and-Cucumber-Salad-with-Tahini-Dressing-107189"><b>Romaine, Radish and Cucumber Salad with Tahini Dressing</b></a> is (probably) a new flavor profile for you to try, unless you are in the habit of hanging out at falafel carts. </div><div><br /></div><div>A little hazy on what tahini is, exactly? It's sesame seed paste, and it is to Middle Eastern cuisines what peanut butter is to American households--wildly popular and used in practically everything, though it must be said I've never heard of a tahini and jelly sandwich. Are you a fan of hummus? You've had tahini. It's in your supermarket--just head down the exotic ingredient aisle and look for the Greek/Middle Eastern section. Here's a pic:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsLMfvvnUTn9f87bhF4sdrj5_scZs9K4wHdX_BFN6euHBB9oXzXsxw1ff2jwJv92CRXn48AeIQoQ2vRLwkMnH5HYrC6JvR4yB5tmoe0aBanO64Vfk0Fkx_POgnXm_JKOYxoKtq4-mbu6m/s400/tahini.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5596929011216007650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 351px; height: 326px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>So, forget about the salad part here--this dressing could really go on any veggies. The ones listed are fine but you could also try tomato, olives, endive, mushrooms, raw bell peppers, baby spinach, carrots, and sugar snap peas. And if you have a micro-blender (like Magic Bullet) it's ideal for blending this up quickly--and you will need a blender because of the garlic.</div><div><br /></div><div>The recipe helpfully points out that the salad is delicious stuffed in a pita for a nice lunch. I concur! </div><div><br /></div><div><br /></div><div>**********************************************************</div><div><br /></div><div>If you are a fan of a) cook-through blogging b) chick flicks c) Julia Child d) meta-anything and e) for the lulz...I have an absurd yet somehow completely riveting blog for you to follow. Please meet Lawrence, college student somewhere on the West Coast (I think) who has decided to watch Julie and Julia every day for one year and blog about it in<a href="http://lawrenceandjulieandjulia.blogspot.com/"> The Lawrence/ Julie and Julia Project</a>. </div><div><br /></div><div>Why somebody would take on such a masochistic task is beyond me (the movie has infiltrated his dreams) but somehow, every day he manages to see the movie (or parts of it anyway) from a different and often very funny slant. I doubt anybody except the director and the producer of Julie and Julia has paid such close attention to the details. And although I'm pretty sure Lawrence will never become a chef (or cook-through blogger) himself, he surely has the makings of a great project manager, as in tenacious, detail-oriented and a glutton for punishment. Alternatively, maybe he has a future in Hollywood. Who knows? </div><div><br /></div><div>P.S. Readers with delicate sensibilities please be advised: Lawrence is a college-aged male. That means he refers to porn, has tried his hand at erotica featuring Julia and Paul Child, and swears a lot. There is also, inexplicably, a photo of him making out with a giant bag of chopped onions. Nope, not kidding. </div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6272633184561276044.post-90351654822777919452011-04-17T09:37:00.006-04:002011-04-17T10:59:56.086-04:00Negroni from Gourmet Today<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8M0tHd4LrDhIkKE4ngsRDvcRi5DieKvGXH2lGrt09-ciSzFZhNg_o5nIlp19e7nNEW57gcUvdOe-EcD3uYi8XnOXVn2Wn4gyfUrEgWEWcCcEEIh3XD5MVtoH2TLzCpEKdP-_PzhPrZEA/s1600/campari-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA0hrtdPBngQ6WuyLEgE7l1jcCRlqe61EMhXOSK1SBVnEqUeDzkoKh82rGNPzjJWzsmKHPyfpohuaoZV4xbL2XeAKGl1KfZ2aXz_UZDD6etKomRoaqQuN-l7WZIybKZspuZlpF91whFPJ/s1600/campari.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKTRQwbUh1GKMaK8EunVPiLSOIjDBzJLz5xcRfsN0zpykMc_klycTs52UrGVuz1Tnvw8eZslzXK9Vwd8AHoxK99ugzr3fM5sjLeDVFJRUJG-FFDu7OFcfn-TdbNkK-eL2nx_fpYRSramo/s1600/DSC02738.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKTRQwbUh1GKMaK8EunVPiLSOIjDBzJLz5xcRfsN0zpykMc_klycTs52UrGVuz1Tnvw8eZslzXK9Vwd8AHoxK99ugzr3fM5sjLeDVFJRUJG-FFDu7OFcfn-TdbNkK-eL2nx_fpYRSramo/s400/DSC02738.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596547733405965298" /></a><br /><div>Since I (now) work as a copywriter, I have an especial fondness for copy written well. Both of the Gourmet cookbooks satisfy on this count, and the head notes for <a href="http://www.epicurious.com/recipes/drink/views/Negroni-238752"><b>Negroni</b></a> are a perfect example. </div><div><br /></div><div><blockquote>As Italian as a Vespa but with more bracing zip, the Negroni is not for the faint of heart.</blockquote></div><div><br /></div><div>This is a perfect sentence. In only 19 words it gives you the pedigree of the drink, a little frisson of danger--AND it manages to be snarky (but only if you're experienced enough with scooters to get the joke.)</div><div><br /></div><div>Anonymous Gourmet copywriters, wherever you now are--thank you. You've added an extra layer of pleasure to this awesome, self-appointed cook-through task of mine. </div><div><br /></div><div>A Negroni is made up of gin, Campari and sweet vermouth in equal parts--which makes it super easy to remember and scale up or down as your needs dictate. If you are in the cocktail-drinking set, you're probably familiar with gin and possibly sweet vermouth (read an excellent article on vermouth <a href="http://online.wsj.com/article/SB10001424052748703712504576242982753964362.html">here</a>), but not too many folks seem to know exactly what Campari is, or what you might use it for. </div><div><br /></div><div>You can use it to turn into a fairy:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA0hrtdPBngQ6WuyLEgE7l1jcCRlqe61EMhXOSK1SBVnEqUeDzkoKh82rGNPzjJWzsmKHPyfpohuaoZV4xbL2XeAKGl1KfZ2aXz_UZDD6etKomRoaqQuN-l7WZIybKZspuZlpF91whFPJ/s400/campari.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5596556877110935890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 310px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>A modern-day Ethel Merman:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8M0tHd4LrDhIkKE4ngsRDvcRi5DieKvGXH2lGrt09-ciSzFZhNg_o5nIlp19e7nNEW57gcUvdOe-EcD3uYi8XnOXVn2Wn4gyfUrEgWEWcCcEEIh3XD5MVtoH2TLzCpEKdP-_PzhPrZEA/s400/campari-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5596557258915272370" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 288px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>A clown:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4STCpazjQGCxa5V2OSx6abZ2fzNxEEV-n94YvMjOm7ODHN6LJo6UYBTSOYA2LDyfaUqO-ObhuYTHZnqc8z_q3WkV0xls0ZQRBVj1oMtzZTK0noWnTxS0_lPrB8BYPlcEo9W1bHQltM6ut/s400/cappiello-leonetto-bitter-campari.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5596557575373512546" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 267px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>or a lover:</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDff6Q8N4f6SqASc9n9xKtBYvVC34Y8LCyf3u9miv8WGuyWiuLHd9LiE3peO8uYPUGj9xZ43gMpfOzgkeVMecUSXSc5dIh9MubehYFID_BvrQpaqrzXbuMGsvrmKLUEsZQi8Rv0oJdsZb_/s400/anonymous-bitter-campari-9934150.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5596557895075046146" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Doesn't it make you want to run right out and buy a bottle of the stuff? All well and good but be warned: our anonymous copywriter was correct--this stuff is NOT for the faint of heart. It's unbelievably bitter (maybe more so for me since I'm a <a href="http://melissacooksgourmet.blogspot.com/2011/03/tomato-cucumber-and-pineapple-salad.html">SUPERTASTER</a>) and needs moderating agents.</div><div><br /></div><div>What's in it? According to Wikipedia it's an infusion of herbs and fruit--the red color comes (or used to come) from carmine, a dye made from crushed cochineal insects. Another tidbit from the interwebs--the inventor of this strange brew, Gaspare Campari, was a master drink maker at a bar in Turin by the age of 14. Take that, MCAS. </div><div><br /></div><div>Why drink it? Well, why black coffee, hoppy beer, or 80% dark chocolate? A little bit of torture and even more pleasure. </div><div><br /></div><div>This is the only recipe in the book that uses campari (though there's a recipe for Campari and grapefruit granita in the yellow book) but rest assured there are <a href="http://www.drinksmixer.com/search/?q=&iq=170&d=1&p=1">plenty more</a> if you spring for a bottle--everything from a Malaria Killer to Fancy Nancy. </div><div><br /></div><div>How is the Negroni? Well, it's bitter! But not unbearably so--I like these and have added them to my cocktail repertoire. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6272633184561276044.post-80999611899290261732011-04-16T06:46:00.005-04:002011-05-15T08:32:17.212-04:00Asian Pears with Vanilla-Poached Kumquats<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYaQ0PuBt6KZNGMBGJXuJZcvAXeRWMhfgIPCSeJkLhjCmkZiKV7UZyen76VpQrTej5enoXeAyRwVje9y33EcD2uWMBlOLr6NwBnBXLnT9_oU0EE4b0npcQ0KegODdUCR8jUqj3EERjTtJ/s1600/handkumquat.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnkYj-CobVEexcpfdkP8nDhpV1BPaPNr4Hperz9sQPBUPECtgwWTaIfMyHa-YGMYzarszyEqUPgXOw2P1EGgmPbxe2pfO7Sq5GpHme-rfZH1zd01Oe5vu2qvzbJc6LPqkRvosC4CqU5p2/s1600/PX00020_9.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><br /></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLW62S-QMjVe8zyiGxHnfTV9uTMbPqpi_rNgtw7-D4xcAU94TYjpnNeZosVqcICdod_EVLUH_Vce_Zt7rDDfCXpvkBM0emN5HphFf4vGI2QbhRLPRsD9i_y9DGzSlPoV_KznOw3K7XTWY/s1600/DSC02735.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLW62S-QMjVe8zyiGxHnfTV9uTMbPqpi_rNgtw7-D4xcAU94TYjpnNeZosVqcICdod_EVLUH_Vce_Zt7rDDfCXpvkBM0emN5HphFf4vGI2QbhRLPRsD9i_y9DGzSlPoV_KznOw3K7XTWY/s400/DSC02735.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596131653008927602" /></a><br /><div>Looking for a dairy- and gluten-free dessert? Like orange marmalade? Then you can't go wrong with <a href="http://www.epicurious.com/recipes/food/views/Asian-Pears-with-Vanilla-Poached-Kumquats-105749"><b>Asian Pears with Vanilla-Poached Kumquats</b></a>. The ingredients may be hard to track down--depends on how adventuresome your market is--but if you can find the two main ingredients (Asian pears and kumquats) the rest is cake.</div><div><br /></div><div>The kumquats are poached in lime syrup (1/4 cup lime juice, water, sugar) along with half a vanilla bean. Pour that over thinly sliced Asian pears, let it sit for a while, and you're done. Easy!</div><div><br /></div><div>Apprehensive about these unusual fruits? Don't be--Asian Pears are kind of new to the country but they're picking up steam in America--I see on the interwebs that they're trying to cultivate them in Texas. They look like apples (with a similar bite-feel) but have the texture and flavor of pears. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrnkYj-CobVEexcpfdkP8nDhpV1BPaPNr4Hperz9sQPBUPECtgwWTaIfMyHa-YGMYzarszyEqUPgXOw2P1EGgmPbxe2pfO7Sq5GpHme-rfZH1zd01Oe5vu2qvzbJc6LPqkRvosC4CqU5p2/s400/PX00020_9.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596134035370156226" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>They also hold up well, at least in this dish. Apple pie bakers, you know how using Golden Delicious guarantees you'll have cohesive apple pieces that even have a little bit of firmness? Same deal here. </div><div><br /></div><div>Kumquats are like the teeniest tiniest little oranges you ever saw--you could serve them at your dolly's tea party as a snack. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYaQ0PuBt6KZNGMBGJXuJZcvAXeRWMhfgIPCSeJkLhjCmkZiKV7UZyen76VpQrTej5enoXeAyRwVje9y33EcD2uWMBlOLr6NwBnBXLnT9_oU0EE4b0npcQ0KegODdUCR8jUqj3EERjTtJ/s400/handkumquat.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5596136076104955442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 224px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>The funny thing about these citrus fruits is that the rind is sweet(ish) and the inside is the bitter part. I just eat them whole. In this recipe you slice them into rounds and de-seed--there's usually one one seed. Poached, you get an experience that's very much like a fine orange marmalade--sweet with just an edge of bitterness.</div><div><br /></div><div>********************</div><div><br /></div><div>Hey, you--Busy Person. Person who loves Top Chef but can't seem to find the time to watch it. Allow me to introduce you to Karen Carlson and her blog, <a href="http://sloopie72.wordpress.com/">A Just Recompense</a>. </div><div><br /></div><div>Karen recaps the Top Chef shows as they appear, and her commentary is both passionate and funny. This is not the main order of business on her blog--she also reviews stories that appear in Tin House, The New Yorker, and other lit mags--additionally, she's working her way through BASS. </div><div><br /></div><div>Check her out--you'll appreciate her. I do. And keep an eye out for her guest blogger, Zin Kenter, who is a hoot. They're both published authors (Zin most recently in Smokelong)--you can see their bona fides in the right-hand column. </div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6272633184561276044.post-12459100743660346752011-04-10T11:49:00.003-04:002011-04-10T12:18:02.957-04:00Winter Vegetables with Horseradish Dill Butter<div><br /></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNNhbM-280aHtCWCjOcoqUdktHuuu-dfmV1202JCOyRbEQ4UNjglRErIUXa37cxBB8KwI26WI6xnEyjuJghaIP4p4qypjrkHaWhrtVjxMCuhmgJJgLis4Fw7La8UD9wK3i1g9z1iKKJgZt/s1600/DSC02723.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNNhbM-280aHtCWCjOcoqUdktHuuu-dfmV1202JCOyRbEQ4UNjglRErIUXa37cxBB8KwI26WI6xnEyjuJghaIP4p4qypjrkHaWhrtVjxMCuhmgJJgLis4Fw7La8UD9wK3i1g9z1iKKJgZt/s400/DSC02723.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5593983438099432114" /></a><br /><div>I don't know about you, but when the seasons are on the cusp of change, I have moments of culinary regret about the seasonal dishes I could have made, but didn't. Nectarine Mousse Cake, Mango-Spacho, Pecan Pumpkin Pie, Gingerbread Snowflakes--I'm looking at you. </div><div><br /></div><div>So it was in that spirit that I decided to cook up some <a href="http://www.epicurious.com/recipes/food/views/Winter-Vegetables-with-Horseradish-Dill-Butter-11059"><b>Winter Vegetables with Horseradish Dill Butter</b></a> before the winter was <i>completely</i> gone. It might officially be spring here in New England but it still feels cold to me. Spring will be here in my opinion when I can leave the house without gloves. </div><div><br /></div><div>I wasn't too far into making this vegetable dish when I had some serious deja vu. Yes, it all seemed so very familiar, the horseradish, the butter, the steamed veggies, as if I had just cooked this very meal. But of course, I hadn't--had I?</div><div><br /></div><div>I paged back through my blog posts, and silly me--there it was: <a href="http://melissacooksgourmet.blogspot.com/2011/03/midwest-boiled-dinner-from-gourmet.html">Midwest Boiled Dinner from Gourmet Today</a>, featuring--you guessed it--steamed vegetables with brown-butter horseradish sauce. Different cookbook, same idea and done better--the veggies in the Gourmet Today recipe are steamed with staggered cooking times so they are done perfectly and the butter is browned which gives greater depth of flavor.</div><div><br /></div><div>It's a better recipe. I can't in good conscience recommend the one from The Gourmet Cookbook over it, though Gourmet Today leaves out the chopped dill. So if you too want to celebrate the end of winter by indulging in some yummy steamed root vegetables, go with Midwest Boiled Dinner and leave out the smoked pork (or not, up to you) It's not a bad way to say GOODBYE WINTER (don't go away mad, just go away!)</div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6272633184561276044.post-26644827063204736792011-04-09T08:36:00.003-04:002011-05-24T19:17:36.255-04:00Prune and Walnut Turnovers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTtN51JgY67M8-kniM35HisheX41VHqgygPEEmZbj4sbi349GJdsIWVCAlP3HPxaewEJy-lo7iMuqYMtpUp9GMPB2nFCu2QpKIGm-sP7q8qrhyphenhyphenfZliah6Xg3GkpDLy7z4sKtLhiWVpuZk/s1600/DSC02732.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTtN51JgY67M8-kniM35HisheX41VHqgygPEEmZbj4sbi349GJdsIWVCAlP3HPxaewEJy-lo7iMuqYMtpUp9GMPB2nFCu2QpKIGm-sP7q8qrhyphenhyphenfZliah6Xg3GkpDLy7z4sKtLhiWVpuZk/s400/DSC02732.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5593562449410316690" /></a><br /><div>When most people think of tasty fillings for pastries, prune probably isn't very high on the list, but I don't understand that. Why are prunes so different from raisins, or any other dried fruit? They're dried plums! Plums are awesome! I think it's because, in our minds, prunes = old people and if you're eating prunes it's to get a little locomotion going in, uh, the digestive regions. </div><div><br /></div><div>Well, guess what. All <a href="http://www.epicurious.com/recipes/food/views/Prune-and-Walnut-Crecents-107449"><b>Prune and Walnut Turnovers</b></a> will do is make you fat, and that's a serious risk because they're so delicious you'll want to eat as many as you can. So make them for a group--otherwise don't blame me if you gain 5 lbs. </div><div><br /></div><div>What makes them so delicious? Let's start with the crust, which is made with butter AND cream cheese...which makes for moist, flaky and ever-so-slightly tangy crust. </div><div><br /></div><div>The filling is delicious because a) the walnuts are toasted b) there's cinnamon sugar in it c) there's sherry in it. Win-win-win. </div><div><br /></div><div>It's not a quick recipe--there's chilling of dough and rolling it out (and filling and sealing) but if you're in the mood for a baking project this is a gratifying one. A food processor is key--if you don't have one, why don't you? Ask the Easter Bunny to bring you one. </div><div><br /></div><div>I made these for my book group and one of the guys thought it was blueberry filling (mmm so delicious) and almost spit it out when I said it was prune. I'm glad you didn't tell me that BEFORE I ate them, he said. I never would have tried it! </div><div><br /></div><div>Come on, it's not like I ground up OLD PEOPLE and put them in there (would that make it mincemeat?) OK, gross, time to stop. </div><div><br /></div><div>Seriously, these are good. I am 5 lbs. fatter. Nobody to blame but myself. </div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6272633184561276044.post-56879755422244227932011-04-06T17:29:00.005-04:002011-04-06T18:09:12.014-04:00French Kisses from Gourmet Today!<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgny7VNGGtUQj0eH8KrmHjq6FUMMml2XUdo-ivnBvDBDypxmeGRNmcx6Z8aX6T9tiIDRXO2V72FBbuhuH3U9opoUnjcE4H2Pv_yeqedhbkO6OhosPgbkJGKpXA3CmXlG5531Xp0ovF5DCfd/s1600/lipstick.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJ8xrPdS7QMXeMAra5AxPuJCt7KmfRK5BMuvn3wpbmjHFBasHGr7z6vEG5mfNAxF6UoGW7LYLeJ2yEzWWWrKqHfYX-P74ZYb8luF7a51rt2v7QtOsGyNhXfetyxyuLxEugAu4YVjkoCqU/s1600/DSC02718.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 349px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJ8xrPdS7QMXeMAra5AxPuJCt7KmfRK5BMuvn3wpbmjHFBasHGr7z6vEG5mfNAxF6UoGW7LYLeJ2yEzWWWrKqHfYX-P74ZYb8luF7a51rt2v7QtOsGyNhXfetyxyuLxEugAu4YVjkoCqU/s400/DSC02718.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5592593803333835666" /></a><br /><div style="text-align: center;"><br /></div>It's hard to say what's more delightful, a <a href="http://www.epicurious.com/recipes/drink/views/French-Kiss-201151"><b>French Kiss</b></a> or a French kiss. I suppose it depends on the hour and the company--and we must also note that they are not necessarily mutually exclusive!<div><br /></div><div>A French Kiss (the cocktail, that is) is a 50/50 mix of sweet and dry vermouth with a twist of lemon. Slightly sweet, slightly herbal, even a touch of bitterness (for all you Moxie fans out there). What makes it special? The lemonade ice cubes, of course, which melt ever so slowly while you're drinking, assuming that is that you drink slowly. Not all of us do, but you'd be missing the point--French Kisses that linger are the best kind. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgny7VNGGtUQj0eH8KrmHjq6FUMMml2XUdo-ivnBvDBDypxmeGRNmcx6Z8aX6T9tiIDRXO2V72FBbuhuH3U9opoUnjcE4H2Pv_yeqedhbkO6OhosPgbkJGKpXA3CmXlG5531Xp0ovF5DCfd/s400/lipstick.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5592595877057114882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 380px; height: 380px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div><br /><div><br /></div><div><br /></div></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6272633184561276044.post-45592489526094002962011-03-20T09:29:00.009-04:002011-05-15T08:34:25.147-04:00Tomato, Cucumber and Pineapple Salad with Asian Dressing from Gourmet Today, and ALSO! Melissa is a SUPERTASTER!<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOPF3vUFfI5EeHXcPuyej5tSs7IYoHCqPcVAMUsdG2NfYo1Io-miZ1RsCjJqZgp6JAvCKoQozReX3kKpqjey-r5TcUHa4lrx7rUP2Bd8I2aDHPtwpVAXVlNBzYuTTw0zqns8UzYvEGWJF/s1600/189181_1856394338115_1488555674_2034218_5172704_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQD920qqddSLUwY5igHH_o2KbynxXZ2yiOdx3sCHV7sxOTzMw1dfjr7ovGyu3dEgo3RUYLDN7krctKSRu-LRLMoWtuf8Ox7KsEo30LpOVmVJxm6SyzWOEKVnuV_no4IM3YCgibEBEKttNV/s1600/DSC02707.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQD920qqddSLUwY5igHH_o2KbynxXZ2yiOdx3sCHV7sxOTzMw1dfjr7ovGyu3dEgo3RUYLDN7krctKSRu-LRLMoWtuf8Ox7KsEo30LpOVmVJxm6SyzWOEKVnuV_no4IM3YCgibEBEKttNV/s400/DSC02707.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5586154274891523410" /></a><br /><div>You don't get a lot of call (at least in my experience) for salad involving fruit that also involves fish sauce. That could possibly be because I've never been to Southeast Asia, where fish sauce--or Nam Pla--is used as a condiment for anything from curries to casseroles. </div><div><br /></div><div>Here's some fish sauce:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TMTUNe9_itqIs65LVYyxW6txEfOvJOki8N2xP9UXtVp9JKDuxtZFRdmH-UCiQWjJgPfmVGpTuMSYW779WnKURlFIE97SJqsBj8o5jjs4tMfNBk3Oa28SNhGasMKRXVgxEgqVANNvIfMw/s400/thai-fish-sauce-nam-pla.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5586156860919919810" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 369px; height: 400px; " /></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div>Don't ask me what the shrimp and the chef are doing here--it looks a little fishy to me:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhfX7UhzXcc1eNDZ4Fzs0P4JeDyTv0znfVj6ujHMIV5xnT3vWjQ6nRIvMeYf-ksRKseVSdYNT3705oHOW6mBBmq88ip3yb51VBBkA_qSjsgxGP4V0qALE2fSdT0WKqmSWMlIogjYDW7Um/s400/thai-fish-sauce-nam-pla.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5586157350649547106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 165px; height: 140px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>According to wikipedia, fish sauce is made by layering single or multiple species of fish/shellfish with salt, and pressing for liquid. Some countries have longer or shorter fermenting times for the sauce, others add herbs and spices. Thai fish sauce (which is what I happen to have in my kitchen) is made exclusively from anchovies and salt. </div><div><br /></div><div>So how does this figure into <a href="http://www.epicurious.com/recipes/food/views/Cucumber-Tomato-and-Pineapple-Salad-with-Asian-Dressing-234981"><b>Tomato, Cucumber and Pineapple Salad</b></a>? Fish sauce is in the dressing, which also contains garlic paste, lime juice, sugar, vegetable oil and serrano chili. Toss with tomatoes, cucumbers, pineapple, fresh mint and fresh cilantro, and you have an unusual and delicious salad. </div><div><br /></div><div>I brought this to a family gathering, and everybody loved it. I did too, but I still just couldn't help noticing that it smelled like fish, which just seemed weird to me. It didn't taste like fish, it smelled like it. Did I feel like I was in a very sophisticated cafe somewhere in Vietnam, as the notes for the recipe predicted? Nope. I felt like I was at my mother's birthday party at my sister's house in Bradford, MA. But it was interesting to make and eat anyway. </div><div><br /></div><div>*********************************************************************************</div><div><br /></div><div>So, what's this Supertaster business, you ask?</div><div><br /></div><div>1. Confirmation that if I were ever a superhero, my powers would involve food, as I have ALWAYS SUSPECTED</div><div><br /></div><div>2. A name bestowed upon people with lots and lots of fungiform papillae on their tongues (that's taste buds to you lesser mortals)</div><div><br /></div><div>How did I find this out? My sister's young neighbor Lily is doing a science fair project and dyed our tongues blue during the birthday party so she could gather data. Then, using her doctor daddy's high-powered magnifying specs</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOPF3vUFfI5EeHXcPuyej5tSs7IYoHCqPcVAMUsdG2NfYo1Io-miZ1RsCjJqZgp6JAvCKoQozReX3kKpqjey-r5TcUHa4lrx7rUP2Bd8I2aDHPtwpVAXVlNBzYuTTw0zqns8UzYvEGWJF/s400/189181_1856394338115_1488555674_2034218_5172704_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5586720470943924130" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 299px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div>she counted how many taste buds we had inside an area the size of a hole-punch. She did not punch holes in our tongues, however.</div><div><br /></div><div>The lowest count was 17, average was in the low 20's, supertasters (like me, my dad and my niece Savannah) had 30. </div><div><br /></div><div>Unfortunately, my dad and I blow Lily's theory that supertasters = picky eaters. Savannah certainly qualifies, but my dad and I are adventuresome eaters, always have been. Supertasters are supposed to be especially sensitive to spicy heat and bitterness, however, and I will admit that broccoli rabe (my husband's all-time favorite vegetable) is dead last on the list of vegetables I'd like to eat. </div><div><br /></div><div>As for what biological purpose supertasters might serve, it's speculated that it's an advanced foraging skill, as in if something is bitter it's probably not good to eat and might even be poisonous. So if the end of the world comes and you can't get <a href="http://melissacooksgourmet.blogspot.com/2011/02/first-annual-parker-river-foraged-foods.html">Apocalypse Alec</a> to show you what to eat, we can browse around in the woods for dinner and I'll keep you from poisoning yourself. </div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com1