tag:blogger.com,1999:blog-276521802024-03-06T21:16:15.101-08:00Fancy ToastEriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-27652180.post-53819874911818185512013-03-16T21:55:00.002-07:002013-03-16T22:07:07.125-07:00A Heartfelt Apology <!--[if gte mso 9]><xml>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">To the Butts of our Dear Friends:</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">I hereby present an official apology to all of the Butts that
have temporarily resided on our dining room chairs throughout the past
decade. The appallingly
uncomfortable chairs were frugally purchased with our wedding money, and we if
knew THEN how much sitting around our Butts and your Butts would be doing over
the course of the next ten years, we would have chosen differently. We were babies, young and inexperienced,
and were not yet aware of the epic durations of time that Adult Butts spend
sitting around at dining room tables.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Those chairs sucked. </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Friends, I love your Butts, and I am deeply sorry. </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Not one word of complaint have we heard uttered from your
mouths. Though one of you has fallen straight through the wicker, one of you
suffered a complete frame collapse (you might have been pregnant at the time),
and one of you has even peed on our chairs (you also maybe have been pregnant),
none of you have ever mentioned that your Butt has been uncomfortable. Not even once did any
of you casually suggest that we adjourn to the living room so that your Numb
Butt could perhaps regain sensation. I thank you, Gracious Guests, for your
tact.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">You will be pleased to learn that in the space of a mere 24
hours, our three (barely) remaining chairs spontaneously disintegrated into
minute, untraceable particles of dust. That is not true. But they did become suddenly, completely
un-sittable-upon by our Butts, and now they are gone. While we waited for our new chairs to
arrive, we sat on our children and we ate cake. This d</span><span style="font-family: Times, 'Times New Roman', serif;">elicious coconut cake. This magical, puffy cloud
of coconut and sugar and butter. I made one for you. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYCWp0vYC4ZzdHmjHz_Xe41W_-hqpnkdQN-9SOY7QxxbJU1ZE9S_l-Dymcj5TmqVYMtpeYcFNZFCB59MJ41eXjfprFGOQDj1m1BUwhdGfCgtcjYg46ZZOPNWN-xZoWYfzL7mK7g/s1600/coconut+cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYCWp0vYC4ZzdHmjHz_Xe41W_-hqpnkdQN-9SOY7QxxbJU1ZE9S_l-Dymcj5TmqVYMtpeYcFNZFCB59MJ41eXjfprFGOQDj1m1BUwhdGfCgtcjYg46ZZOPNWN-xZoWYfzL7mK7g/s640/coconut+cake+2.jpg" width="425" /></span></a></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Our new chairs have arrived. Also, I ate the cake that I made for you. But please come over. I will make another coconut cake. We will sit in our new chairs and eat it and our Butts will be happy together forever.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<br />
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<span style="color: #274e13; font-family: Times, Times New Roman, serif; font-size: large;"><b>Magical Puffy (Yet Crunchy) Cloud Coconut Cake with a Smidge of Lemon</b></span></div>
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<i><span style="font-family: Times, Times New Roman, serif;">From America’s Test Kitchen (they just call it Coconut Cake)</span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;"><br /></span></i></div>
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<span style="font-family: Times, Times New Roman, serif;">I’ve been making this cake for almost 10 years. It’s true, just ask my Butt. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">If you like sweet, and you like coconut, it is perfect. The most recent time I made it, I tempered the sweetness with a thin layer of Meyer lemon marmalade in the very middle of the cake. An unexpected taste – it was quite nice. I'll do it again. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Toasting the coconut adds crunch and also keeps the cake from being too sweet.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRhCQVaA7rQpSp-dgybyKIJgVMSDikb91Xn3w7F_NKwMJ3pf3_9RaXJoFvBiW3WgjIvegQcMHT6DPYDujNMmdfAVPPWW7qWlEzFghrGXsZKdRdlunW7XpOYOn9XE7q5JRaWRZQQ/s1600/coconut2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRhCQVaA7rQpSp-dgybyKIJgVMSDikb91Xn3w7F_NKwMJ3pf3_9RaXJoFvBiW3WgjIvegQcMHT6DPYDujNMmdfAVPPWW7qWlEzFghrGXsZKdRdlunW7XpOYOn9XE7q5JRaWRZQQ/s400/coconut2.jpg" width="265" /></span></a></div>
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<span style="background-color: white; font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-size: large;">Ingredients:</span></div>
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<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span style="background-position: initial initial; background-repeat: initial initial; color: #333333; font-family: Arial; font-size: 10.5pt;">1 large egg</span><span style="color: #333333;"><br />
<span style="background-position: initial initial; background-repeat: initial initial;">5 large egg whites</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">3/4 cup cream of coconut</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1/4 cup water</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1 teaspoon vanilla extract</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1 teaspoon coconut extract<o:p></o:p></span></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Times, Times New Roman, serif;"><br />
<span style="background-position: initial initial; background-repeat: initial initial;">2 1/4 cups cake flour (9 ounces)</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1 cup granulated sugar</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1 tablespoon baking powder</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">3/4 teaspoon salt<o:p></o:p></span></span></div>
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<span style="background-color: white; color: #333333; font-family: Times, Times New Roman, serif;"><br />
<span style="background-position: initial initial; background-repeat: initial initial;">12 tablespoons unsalted butter, cut into 12
pieces, softened but still cool<o:p></o:p></span></span><br />
<span style="background-color: white; color: #333333; font-family: Times, Times New Roman, serif;"><span style="background-position: initial initial; background-repeat: initial initial;"><br /></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; font-family: Times, Times New Roman, serif; font-size: 10.5pt;">8 ounces sweetened coconut (about 8 ounces) <o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; font-family: Times, Times New Roman, serif; font-size: 10.5pt;"><br /></span>
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; font-family: Times, Times New Roman, serif; font-size: 10.5pt;"><br /></span>
<b style="font-family: Times, 'Times New Roman', serif;">Buttercream Frosting:</b></div>
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<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span style="background-position: initial initial; background-repeat: initial initial; color: #333333; font-family: Arial; font-size: 10.5pt;">4 large egg whites</span><span style="color: #333333;"><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1 cup granulated sugar</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1 pinch table salt</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1 lb unsalted butter, each stick cut into 6
pieces, softened but still cool</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1/4 cup cream of coconut</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1 teaspoon coconut extract</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">1 teaspoon vanilla extract</span></span></span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: Times, Times New Roman, serif;">1/2 cup Meyer lemon marmalade (optional)<br />
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<span style="background-color: white;"><span style="color: #333333; font-family: Times, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;"><b>Directions:</b></span></span></div>
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<span style="background-color: white;"><span style="color: #333333;"><span style="font-family: Times, Times New Roman, serif;">
<span style="background-position: initial initial; background-repeat: initial initial;">1. For the Cake: Adjust oven rack to
lower-middle position and heat oven to 325 degrees. Grease two 9-inch round
cake pans with shortening and dust with flour.</span><br />
<br />
<span style="background-position: initial initial; background-repeat: initial initial;">2. Beat egg whites and whole egg in large
measuring cup with fork to combine. Add cream of coconut, water, vanilla, and
coconut extract and beat with fork until thoroughly combined.</span><br />
<br />
<span style="background-position: initial initial; background-repeat: initial initial;">3. Combine flour, sugar, baking powder, and
salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest
speed to combine, about 30 seconds. With mixer still running on lowest speed,
add butter 1 piece at a time, then beat until mixture resembles coarse meal,
with butter bits no larger than small peas, 2 to 2 1/2 minutes.</span><br />
<br />
<span style="background-position: initial initial; background-repeat: initial initial;">4. With mixer still running, add 1 cup liquid.
Increase speed to medium-high and beat until light and fluffy, about 45
seconds. With mixer still running, add remaining 1 cup liquid in steady stream
(this should take about 15 seconds). Stop mixer and scrape down bowl with
rubber spatula, then beat at medium-high speed to combine, about 15 seconds.
(Batter will be thick.).</span><br />
<br />
<span style="background-position: initial initial; background-repeat: initial initial;">5. Divide batter between cake pans and level
with offset or rubber spatula. Bake until deep golden brown, cakes pull away from
sides of pans, and toothpick inserted into center of cakes comes out clean,
about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.</span><br />
<br />
</span><span style="background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Times, Times New Roman, serif;">6. Cool in pans on wire racks about 10
minutes, then loosen cakes from sides of pans with paring knife, invert cakes
onto racks and then re-invert; cool to room temperature.</span></span><br />
<br />
<span style="background-position: initial initial; background-repeat: initial initial;">7. While cakes are cooling, spread shredded
coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden
brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room
temperature.</span><br />
<br />
<span style="background-position: initial initial; background-repeat: initial initial;">8. For the Buttercream: Combine whites, sugar,
and salt in bowl of standing mixer; set bowl over saucepan containing 1
1/2-inches of barely simmering water. Whisk constantly until mixture is opaque
and warm to the touch and registers about 120 degrees on an instant-read
thermometer, about 2 minutes.</span><br />
<br />
<span style="background-position: initial initial; background-repeat: initial initial;">9. Transfer bowl to mixer and beat whites on
high speed with whisk attachment until barely warm (about 80 degrees) and
whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and
beat in butter 1 piece at a time. Beat in cream of coconut and coconut and
vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to
beat at medium-high speed until well-combined, about 1 minute.</span></span></span><br />
<span style="background-color: white;"><span style="color: #333333; font-family: Arial; font-size: 10.5pt;"><span style="background-position: initial initial; background-repeat: initial initial;"><br /></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7pGjKm_wfCtbS1cAVxmnDcQ75trKkHy_nJd0WZ9sX2v4xrCr-rAjo3tpcggjuGVT4vm5D2pL9_OXGvINjDZGBFZ464KvojfG0E5B6LTGmSHGaG3UtWNEvkcnidfIa7liQN4TqA/s1600/coconut+icing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7pGjKm_wfCtbS1cAVxmnDcQ75trKkHy_nJd0WZ9sX2v4xrCr-rAjo3tpcggjuGVT4vm5D2pL9_OXGvINjDZGBFZ464KvojfG0E5B6LTGmSHGaG3UtWNEvkcnidfIa7liQN4TqA/s400/coconut+icing.jpg" width="400" /></a></div>
<span style="background-color: white;"><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span><span style="font-family: Times, Times New Roman, serif;"><b>Assembling the Cake:</b></span></span><br />
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;">
<span style="background-position: initial initial; background-repeat: initial initial;">1. With a long serrated knife, cut both cakes
in half horizontally so that each cake forms two layers.<o:p></o:p></span></span></span><br />
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;"><span style="background-position: initial initial; background-repeat: initial initial;"><br /></span></span></span></div>
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<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span style="background-position: initial initial; background-repeat: initial initial; color: #333333; font-family: Arial; font-size: 10.5pt;">2. Put a dab of icing on a cardboard round cut just larger
than the cake. Center one cake layer on the round.</span><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial;"><o:p></o:p></span></span></div>
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<span style="background-color: white; font-family: Times, Times New Roman, serif;"><span style="background-position: initial initial; background-repeat: initial initial; color: #333333; font-family: Arial; font-size: 10.5pt;">3. Place a large blob of icing in the center of the layer
and spread it to the edges with an icing spatula.</span><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><span style="background-position: initial initial; background-repeat: initial initial;"><o:p></o:p></span></span></div>
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<span style="background-color: white;"><span style="background-position: initial initial; background-repeat: initial initial; color: #333333; font-family: Times, Times New Roman, serif; font-size: 10.5pt;">4. Hold the spatula at a 45-degree angle to the cake and
drag it across the surface to level the icing. Repeat steps 3 and 4 with
remaining cake layers. </span></span><br />
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;">(Delicious but optional: After the second cake layer, and after a layer of frosting, spread a thin layer of marmalade.)<br />
<br />
<span style="background-position: initial initial; background-repeat: initial initial;">5. To ice the sides of the cake, scoop up a
large dab of icing with the tip of the spatula and spread it on the sides with
short side-to-side strokes.</span><br />
<br />
<span style="background-position: initial initial; background-repeat: initial initial;">6. Sprinkle the top of the cake with coconut.
Then press the coconut into the sides, letting the excess fall back onto a
baking sheet.</span></span><br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzRJwdmg58-lCLbTmDc5OEzkeKtCtJa0jRgV3bT9lIAXw-8Ii4OuP7gK8v5yc_HErhsB8OVqJRoPiZ8FUhBCrzT3W37ueqG8OFMxwmUp761MDGKPSt49eGFj0Lq9yRNcuXYjDEg/s1600/coconut+mess.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzRJwdmg58-lCLbTmDc5OEzkeKtCtJa0jRgV3bT9lIAXw-8Ii4OuP7gK8v5yc_HErhsB8OVqJRoPiZ8FUhBCrzT3W37ueqG8OFMxwmUp761MDGKPSt49eGFj0Lq9yRNcuXYjDEg/s640/coconut+mess.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><i>Only a little bit messy!</i></td></tr>
</tbody></table>
<span style="background-color: white;"><span style="color: #333333; font-family: Arial; font-size: 10.5pt;"></span><span style="color: #333333; font-family: Arial; font-size: 10.5pt;"><br />
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<br /></div>
<!--EndFragment--><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com1tag:blogger.com,1999:blog-27652180.post-61017863079237238742013-03-04T11:56:00.000-08:002013-03-04T11:56:29.425-08:00Butternut Squash and Kale Strata with Multigrain Bread<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5b1k7kuYqWve761L4l1JMZjHxF4TuS6Rw8ovDz3Gxou-xAv2mrPeQDCwRZ5427IsflFLGYosP4vcrrm0UHR-l44kLXvCtXJ3o2wXtT0BObEKIcF8fkRXyyBiEohUWWJBgJOLrw/s1600/hey+baby.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5b1k7kuYqWve761L4l1JMZjHxF4TuS6Rw8ovDz3Gxou-xAv2mrPeQDCwRZ5427IsflFLGYosP4vcrrm0UHR-l44kLXvCtXJ3o2wXtT0BObEKIcF8fkRXyyBiEohUWWJBgJOLrw/s640/hey+baby.jpg" width="640" /></span></a></div>
<div style="text-align: center;">
<i><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>“Hey Baby, you’re looking fine. </b></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Let’s make a casserole together.” </b></span></i></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Times, Times New Roman, serif;"><br />Ok that’s obviously a joke, because squashes don’t have eyeballs. But you’ve got to give him some credit for the sweet pick-up line.<br /><br />Admit it. If you were single, and a guy walked up to you at a bar and told you were hot and that he’d like to make a casserole with you, you might slap him in the face and tell him to stop being crude. And then you’d giggle with your friends all evening and make fun of Weird Casserole Guy sitting sadly on a stool reading on his phone about craft beers and the best kinds of flour to make pasta with. <br /></span><span style="font-family: Times, 'Times New Roman', serif;">But then on the way home, trudging (by yourself) through the snowy slush on a cold, winter night, you might think to yourself, gee, what if he wasn’t being gross? What if he really wanted to take me home and make a delicious casserole for me, just for me, and feed it to me all night long? </span><div>
<span style="font-family: Times, 'Times New Roman', serif;">THAT’S sexy. (And only a little bit weird.)</span><span style="font-family: Times, Times New Roman, serif;"><br /></span><span style="font-family: Times, 'Times New Roman', serif;">And then you might turn around and run back to the bar to find Sexy Casserole Guy, hoping with all of your heart that he has the ingredients in house to make you THIS exquisite butternut and kale strata.</span><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSX8uEcnQwZ_gy27i6lHYQvRLCtqehs11EXMgPI-S_U2hQ55AU2ZYwVfcYfke0VQeuLGKws7Hef3_q1y0l2lahDgd1x-HK6Xng5qffxbOAt4pfgSP-urqo8YBhm5SCXzCiqnJerg/s1600/strata1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSX8uEcnQwZ_gy27i6lHYQvRLCtqehs11EXMgPI-S_U2hQ55AU2ZYwVfcYfke0VQeuLGKws7Hef3_q1y0l2lahDgd1x-HK6Xng5qffxbOAt4pfgSP-urqo8YBhm5SCXzCiqnJerg/s640/strata1.jpg" width="420" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span><div>
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<div class="p1">
<span class="s1">I roasted some squash, wilted some kale, toasted some bread cubes, mixed everything together with a béchamel sauce, cracked some eggs into it, topped it with parmesan, and baked it. Easy (not really)! </span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">I</span>f ONLY it were easy. I'd make it every week if it was. This meal dirtied about a hundred pots and pans (not really). Fortunately, the weather was horrendous (really), there was no where else I had to be for the eleven hours (not really) that it took me to put this together, and the results were well worth the labor. My family of four ate it happily (really) for two nights.</div>
<div class="p2">
<span class="s1"> </span></div>
<div class="p1">
<span class="s1">The moral of the story? Um, if a butternut squash with googly eyes hits on you, take him up on it. Because it might turn out well for you. </span></div>
<div class="p1">
<span class="s1">Well, really, the moral of the story is, spend a few hours on this meal and you will not regret it. It really is special.</span></div>
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<span class="s1"><br /></span></div>
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<span class="s1"><br /></span></div>
<div class="p1" style="text-align: center;">
<span class="s1"><span style="font-size: large;"><b>Before...</b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2ROJNAlu1ezuIKIW5-G0HdluYTmB3WNW18zQyCQu1R24M7KTpZ9PobDUcdrmvNYlelXrpRTSG98__8g9QKJFFhZMM9glq3fmSXHP0F0QUjmD2M51ylxH2XQOHSdgrHq69u-1sA/s1600/strata2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2ROJNAlu1ezuIKIW5-G0HdluYTmB3WNW18zQyCQu1R24M7KTpZ9PobDUcdrmvNYlelXrpRTSG98__8g9QKJFFhZMM9glq3fmSXHP0F0QUjmD2M51ylxH2XQOHSdgrHq69u-1sA/s400/strata2.jpg" width="400" /></a></div>
<div style="text-align: center;">
<i><span style="color: #134f5c; font-size: x-small;"> Look at those colors! Orange! Green! Eggy color!</span></i></div>
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<br /></div>
<div class="p1" style="text-align: center;">
<span class="s1"><span style="font-size: large;"><b>After! </b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9bXDMKfJ9ehPMXTH6F7xeWdfoJOXKAKGBSbAgiwc93LiBiurl6eVtaOE__KhOEH5CgzbjzkSc_P6wI20TELUYokq9kSV6HxZLPJxLNOGwrjcPgzYSfTQiemujv8JuMZwfLR43w/s1600/strata3+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9bXDMKfJ9ehPMXTH6F7xeWdfoJOXKAKGBSbAgiwc93LiBiurl6eVtaOE__KhOEH5CgzbjzkSc_P6wI20TELUYokq9kSV6HxZLPJxLNOGwrjcPgzYSfTQiemujv8JuMZwfLR43w/s400/strata3+1.jpg" width="400" /></a></div>
<div style="text-align: center;">
<span style="color: #134f5c; font-size: x-small;"><i> (Grated <span style="text-align: start;">Parmigiano-Reggiano</span> is added during the last 10 minutes of baking.)</i></span></div>
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<span class="s1"><span style="color: #783f04; font-size: large;"><b>Butternut Squash a</b></span></span><b style="color: #783f04; font-size: x-large;">nd Kale Strata with Multigrain Bread</b></div>
<div class="p1">
<span class="s1">Adapted from <i><a href="http://www.foodandwine.com/recipes/butternut-squash-and-kale-strata-with-multigrain-bread#" target="_blank"><span style="color: #660000;">Food and Wine Magazine</span></a></i></span></div>
<div class="p1">
<span class="s1"><span style="color: #351c75;"><i>(Adaptions are in purple italics.)</i></span></span></div>
<div class="p2">
<span class="s1"></span><br /></div>
<div class="p1">
<span class="s1"><b>Ingredients</b></span></div>
<div class="p3">
<span class="s1">2 1/2 tablespoons unsalted butter, plus more for greasing</span></div>
<div class="p3">
<span class="s1">2 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice</span></div>
<div class="p3">
<span class="s1">1/4 cup plus 1 tablespoon extra-virgin olive oil</span></div>
<div class="p3">
<span class="s1">Kosher salt</span></div>
<div class="p3">
<span class="s1">Freshly ground black pepper</span></div>
<div class="p3">
<span class="s1">2 medium onions, thinly sliced, plus 1/2 small onion, finely chopped</span></div>
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<span class="s1">3/4 pound kale, ribs discarded and leaves chopped</span></div>
<div class="p3">
<span class="s1">2 garlic cloves, minced</span></div>
<div class="p3">
<span class="s1">Pinch of crushed red pepper</span></div>
<div class="p3">
<span class="s1">2 teaspoons finely chopped thyme</span></div>
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<span class="s1">1/4 cup all-purpose flour</span></div>
<div class="p3">
<span class="s1">2 1/2 cups milk</span></div>
<div class="p3">
<span class="s1">1 cup heavy cream<i><span style="color: #351c75;"> (I used half & half)</span></i></span></div>
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<span class="s1">1/2 cup crème fraîche <span style="color: #351c75;"><i>(I replaced this with 1/2 cup grated mozzarella)</i></span></span></div>
<div class="p3">
<span class="s1">1 teaspoon sugar</span></div>
<div class="p3">
<span class="s1">8 large eggs</span></div>
<div class="p3">
<span class="s1">One 3/4-pound multigrain baguette, cut into 1-inch pieces <span style="color: #351c75;"><i>(Leave these out over night to make them stale; alternatively, toast them in the oven for a bit to dry them out. They’ll soak up more liquid this way.) </i></span></span></div>
<div class="p3">
<span class="s1">1/3 cup freshly grated Parmigiano-Reggiano cheese </span></div>
<div class="p4">
<span class="s1"></span><br /></div>
<div class="p3">
<span class="s1"><b>Directions</b></span></div>
<div class="p3">
Preheat the oven to 425° and butter a 9-by-13-inch baking dish. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 25 minutes, tossing once, until the squash is just tender. Reduce the oven temperature to 325°.</div>
<div class="p3">
<br /></div>
<div class="p3">
Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the sliced onions, season with salt and cook over moderately low heat, stirring occasionally, until golden, about 25 minutes. Scrape the onions into a bowl. </div>
<div class="p3">
<br /></div>
<div class="p3">
In the same skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the kale, garlic, crushed red pepper and 1 teaspoon of the thyme and season with salt. Cook over moderately high heat, tossing, until the kale is wilted and just tender, about 5 minutes. Scrape the kale into the bowl with the cooked onions. </div>
<div class="p3">
<br /></div>
<div class="p3">
In a medium saucepan, melt the 2 1/2 tablespoons of butter. Add the chopped onion and the remaining 1 teaspoon of thyme and cook over moderately low heat, stirring, until softened, 5 minutes. Add the flour and cook over moderate heat, whisking constantly, until a light golden paste forms, 3 minutes. Whisk in 1 cup of the milk and cook, whisking, until very thick and no floury taste remains, 8 to 10 minutes. Remove from the heat and whisk in the cream <span style="color: #351c75;"><i>(or half & half)</i></span>, crème fraîche<span style="color: #351c75;"><i> (or mozzarella)</i></span>, mozzarella, sugar, 2 teaspoons of salt, 1/2 teaspoon of pepper and the remaining 1 1/2 cups of milk. Let the béchamel cool.</div>
<div class="p3">
<br /></div>
<div class="p3">
Beat the eggs into the cooled béchamel in the saucepan. Pour into a bowl, add the bread and the vegetables and mix well. Pour the strata mixture into the prepared baking dish and let stand for 30 minutes, pressing down the bread occasionally. <span style="color: #351c75;"><i>(Ideally, weigh it down with bricks or cans so that the bread cubes can fully absorb the liquid. If you can press it overnight, while refrigerated, even better.)</i></span></div>
<div class="p3">
<br /></div>
<div class="p3">
Bake the strata for 55 minutes to 1 hour, until almost set. Increase the oven temperature to 475°. Sprinkle the Parmigiano on the strata and bake for about 10 minutes more, until the top is lightly browned. Let the strata stand for 15 minutes before serving.</div>
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<div class="p5">
<span class="s1"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDbnd1RHhrW_caojCzuGa5bh9HEnHkfFeiUz6xK0NIAI5u-OReGMfNZXHb5nq5jmqeW3esw4YbV5SRUQKik2nERoxKNl0i0Z_CQryRhTwTv8xvTGkkhFnAbDQfmuRviPnAogepw/s1600/strata+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDbnd1RHhrW_caojCzuGa5bh9HEnHkfFeiUz6xK0NIAI5u-OReGMfNZXHb5nq5jmqeW3esw4YbV5SRUQKik2nERoxKNl0i0Z_CQryRhTwTv8xvTGkkhFnAbDQfmuRviPnAogepw/s640/strata+close+up.jpg" width="640" /></a></span></div>
<div class="p4" style="text-align: center;">
<i><span class="s1"></span>Extreme close-up!</i></div>
</div>
</div>
</div>
</div>
<div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com0tag:blogger.com,1999:blog-27652180.post-27550468016688672202012-12-16T20:45:00.000-08:002012-12-17T06:06:20.120-08:00Hot and Sour Rhubarb and Crispy Pork with Noodles<!--[if gte mso 9]><xml>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiby1NvaA5b7zlnC-ZJ-Ko0OZayyi_dackjRVMdV0OZwWMiQnhYVutjZ0B3BnUt3XNem9P8cl0KcL_k2v0TNDJ56oZw5fI9k5nBRZ7krtV-rlAxojYJWtMLOq-ikVwH-R_jtM6QGg/s1600/Screen+Shot+2012-11-26+at+10.50.09+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiby1NvaA5b7zlnC-ZJ-Ko0OZayyi_dackjRVMdV0OZwWMiQnhYVutjZ0B3BnUt3XNem9P8cl0KcL_k2v0TNDJ56oZw5fI9k5nBRZ7krtV-rlAxojYJWtMLOq-ikVwH-R_jtM6QGg/s640/Screen+Shot+2012-11-26+at+10.50.09+PM.png" width="640" /></a></div>
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<i><span style="font-size: xx-small;">Photo on far left by Abbey Lewis</span></i></div>
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<span style="font-size: x-large;"><b>From Farm to Table</b> (butcher’s table) </span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b>to Table</b> (my dining room table)</span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b>to My Mouth</b>.<o:p></o:p></span></div>
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<br />
A few weeks ago, I bought a pig from <a href="http://www.slagelfamilyfarm.com/" target="_blank">Slagel Family Farms</a>. Not to love and cuddle, as
one does, but to eat. (I still might cuddle with it, though.)<br />
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With the purchase came an invitation to view the butchering
(not to be confused by its slaughtering, which is different). Rob Levitt at <a href="http://thebutcherandlarder.com/storyhttp://thebutcherandlarder.com/story" target="_blank">The Butcher and the Larder</a>
provided this educational and enjoyable experience for us, and I highly
recommend it to those who deem this sort of activity educational and enjoyable.
Um, yes. I would like to watch you
cut apart this beautiful creature that died for my family. Yes, I would like to be educated about its
piggy meaty parts while I drink beer with my friends who also like piggy meaty
parts.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVBxyS7WoU2jHuuWbJsHKOkMu_C5HH7_ju43GSjqqkGQQn8ZSKsoGZpNLIEHk16tJozPCahueQ8kVdHfYUVq2MH5wcXbDlDUtLenzYheG1WzeS6m1kVrW_qZFb9coxV3yOB3Ktg/s1600/whole+pig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVBxyS7WoU2jHuuWbJsHKOkMu_C5HH7_ju43GSjqqkGQQn8ZSKsoGZpNLIEHk16tJozPCahueQ8kVdHfYUVq2MH5wcXbDlDUtLenzYheG1WzeS6m1kVrW_qZFb9coxV3yOB3Ktg/s640/whole+pig.jpg" width="424" /></a></div>
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So there’s my pig.
Well, there’s my half-pig.
And ok, only half of that half-pig is mine, since I split it with a
pig-loving friend. Isn’t he handsome? Who, Rob? Well yes, but, the pig, isn’t
he handsome? (Yes, he is a he; I asked. Rob obliged and dug around until he found
out for me. Rob is the best.)</div>
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As the butcher deftly yet gently broke down our hog, wasting nothing
except for some inedible glands, he taught us many things. He taught us that if you’re doing it
right, a saw is needed only for the bones, and everything else can be done with
a $27 knife, as long it is very, very, very sharp. He taught us that hogs are broken down
differently in different countries. He showed us parts we hadn’t heard of
before and suggested different ways to prepare certain cuts. He taught us that your energy shouldn’t be spent sawing with the knife, but rather pulling the meat so tautly that the knife takes hardly any effort to separate the muscles from themselves. Easier said than done, and he sure made it look easy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wm9-YJVCojpHfxLibzg8cHp-l6btI11cwLNw3m-BhvWOa0BMqlMEUACayBwrzmEAjxPfD385cWtMMglDAIkpo2kHt_xGtMzosEJYwatwphBrZKAmfbekoiF8FYNoLZx56_eP0w/s1600/skirt+steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wm9-YJVCojpHfxLibzg8cHp-l6btI11cwLNw3m-BhvWOa0BMqlMEUACayBwrzmEAjxPfD385cWtMMglDAIkpo2kHt_xGtMzosEJYwatwphBrZKAmfbekoiF8FYNoLZx56_eP0w/s640/skirt+steak.jpg" width="640" /></a></div>
<div style="text-align: center;">
<i>Lifting the skirt steak out of the hog. What!? Pigs have a skirt steak? Who knew?</i></div>
<div style="text-align: center;">
<i>P.S. Although Nate looks grossed out, he's really, really not. I promise. </i></div>
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I was amazed at how non-gruesome the evening was. Rob worked
on a wooden butcher’s block, which looked so clean by the end of the
night that I would have considered eating a cupcake off of it, had there been
cupcakes. The butcher wore a white apron, and though he wiped his hands on it
constantly, it was still remarkably white by the end of the night. The meat seemed
smooth and dry, in contrast to the slimy pork I often bring home from the
grocery store. Another difference? The smell. This pig actually smelled
good - pleasant and sweet.
Nothing like the stench of some of those supermarket pigs. Stinky Pork, you and me are over. I have a new addiction.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIp0jHjWC_gRdbkFeviq0FCgA3E_-Y5SROPzFX_UWNX_iNgCOrt1Le57mURkUL89O7XvKrLwW9sejxRHfeA8FWEOaFEZAmj2iio4B-GxCRKfBBPRqV97mevcKtFr1d2zC-dkzVw/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIp0jHjWC_gRdbkFeviq0FCgA3E_-Y5SROPzFX_UWNX_iNgCOrt1Le57mURkUL89O7XvKrLwW9sejxRHfeA8FWEOaFEZAmj2iio4B-GxCRKfBBPRqV97mevcKtFr1d2zC-dkzVw/s320/photo+2.JPG" width="320" /></a></div>
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That night at home, I dumped forty pounds of wrapped pork on
my dining room table and stared at it for about an hour. Finally I calmed down (but only a little bit) and went to bed, visions of ham hocks still dancing through my head. What would I make? Which cut would I
cook first? Should I eat it all by myself, or share it? Should I cook it or
just eat it raw?<br />
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Fast forward to a few days later, when during his Rhubarb
episode, Jamie Oliver told me exactly what I would be doing with at least two
pounds of my precious pork. DID YOU KNOW THAT JAMIE OLIVER HAS A RHUBARB EPISODE? And that during that episode, he also prepares pork belly? Well, I didn't, and at that particular moment, suddenly nothing else in
the world mattered. Not my unfinished lesson plans, not my children, not even my half-half-pig from
Slagel Farms that I watched transformed into delicious piggy meaty parts. The only
thing in this world that mattered was what Jamie Oliver was going to do to that
rhubarb and pork belly right then and there. <br />
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First, he made a marinade of rhubarb, ginger, garlic, soy
sauce, red chiles, and honey.<br />
(“I have sequestered frozen rhubarb,” I thought to myself. )<br />
<br /></div>
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Then, he braised pork belly in that marinade. </div>
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(“I HAVE PORK BELLY!!!!!!!” I squealed to myself. )<br />
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Then, he crisped up the fork-tender belly in a frying pan,
added noodles, the braising sauce, and fresh garnishes. He ate it. He filmed that. I watched it. I made it. Then
I ate it. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJCN6W-jLlGeM2LVnHh3rf84UnFpmRKDlpUHjoz2ke1KlXrActASiVR5zFnocVdzRYy8WrzAj8Tso9yWvGZaa6yp2P5w72NK5vPvDtEypzeBU7ZU1bd7L40khPHNXIewaesqrYw/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJCN6W-jLlGeM2LVnHh3rf84UnFpmRKDlpUHjoz2ke1KlXrActASiVR5zFnocVdzRYy8WrzAj8Tso9yWvGZaa6yp2P5w72NK5vPvDtEypzeBU7ZU1bd7L40khPHNXIewaesqrYw/s320/photo+1.JPG" width="320" /></a></div>
<br />
And I will make it again. And again. Although I was looking forward to discovering new ways to prepare my Slagel Farms pork belly, I'm not sure I will ever need a different pork belly recipe again. It's that good. The rhubarb gives it tangy smack, the chiles add perfect heat, and greens add fresh crunch. But the pork is the star. I'm hooked, Slagel Farms!<br />
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<span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><b>Hot and Sour Rhubarb and Crispy Pork with Noodles</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;">~ from <a href="http://www.jamieoliver.com/recipes/pork-recipes/my-favourite-hot-sour-rhubarb-cr" target="_blank">Jamie Oliver</a></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Ingredients: </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br />
•
1kg pork belly, the best quality you can
afford, boned, rind removed, cut into 3–4cm cubes <span style="background-color: white;"><br />
</span>•
sea salt and freshly ground black pepper <span style="background-color: white;"><br />
</span>•
groundnut or vegetable oil <span style="background-color: white;"><br />
</span>•
375g medium egg noodles (or ramen, or chow mein noodles)<span style="background-color: white;"><br />
</span>• 4
spring onions, trimmed and finely sliced <span style="background-color: white;"><br />
</span>• 1
fresh red chilli, deseeded and finely sliced <span style="background-color: white;"><br />
</span>• 2
punnets of interesting cresses (such as coriander, shiso or basil cress) <span style="background-color: white;"><br />
</span>• a
bunch of fresh coriander <span style="background-color: white;"><br />
</span>• 2
limes <span style="background-color: white;"><br />
<br />
</span>for
the marinade <span style="background-color: white;"><br />
</span>•
400g rhubarb <span style="background-color: white;"><br />
</span>• 4
tablespoons runny honey <span style="background-color: white;"><br />
</span>• 4
tablespoons soy sauce <span style="background-color: white;"><br />
</span>• 4
garlic cloves, peeled <span style="background-color: white;"><br />
</span>• 2
fresh red chillies, halved and deseeded <span style="background-color: white;"><br />
</span>• 1
heaped teaspoon five-spice <span style="background-color: white;"><br />
</span>• a
thumb-sized piece of fresh ginger, peeled and chopped <o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Directions:<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">Preheat
the oven to 350°F. Place the pork pieces in a roasting tray and put to one
side. Chuck all the marinade ingredients in a food processor and pulse until
you have a smooth paste, then pour all this over the</span> <a href="http://www.jamieoliver.com/recipes/pork-recipes"><span style="color: #668f00;">pork</span></a><span style="background-color: white;">,
adding a large wineglass of water. Mix it all up, then tightly cover the tray
with tinfoil and place in the preheated oven for about an hour and 30 minutes,
or until the meat is tender, but not colored.</span><br />
<br />
<span style="background: white;">Pick the pieces of sauce out of the pan and put
to one side. The sauce left in the pan will be deliciously tasty and pretty
much perfect. However, if you feel it needs to be thickened slightly, simmer on
a gentle heat for a bit until reduced to the consistency of ketchup. Season
nicely to taste, add a little extra soy sauce if need be, then remove from the
heat and put to one side.</span><br />
<br />
<span style="background: white;">Put a pan of salted water on to boil. Get
yourself a large pan or wok on the heat and pour in a good drizzle of groundnut
or vegetable oil. Add your pieces of pork</span> <span style="background-color: white;">to the
wok and fry for a few minutes until crisp and golden. (You might need to do
this in two batches.) At the same time, drop your noodles into the boiling
water and cook for a few minutes, then drain most of the water away. Divide the
noodles into four warmed bowls immediately, while they’re still moist.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">To
finish, spoon over a good amount of rhubarb sauce. Divide your crispy pork top,
and add a good sprinkling of spring onions, chilli, cresses and coriander.
Serve with half a lime each – perfect.</span><span style="font-size: 10pt;"><o:p></o:p></span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><br /></span></span>
<br />
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">More photos of the evening at <a href="http://thebutcherandlarder.com/" target="_blank">The Butcher & Larder</a>: </span></span></div>
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSNdx9D3Ur6SyHLmTXEqpV_UR8FqLHjfeqARtY6UZ3zGjqYzXDe6TX9Db2f0MbvcWotY1QQglUDWUDDzPQ3xDpDsy_YKDoykgckd1bZHrvWmWFYL-wGwnnQxwi9B_2E-oPv4t_g/s1600/julian+watching.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSNdx9D3Ur6SyHLmTXEqpV_UR8FqLHjfeqARtY6UZ3zGjqYzXDe6TX9Db2f0MbvcWotY1QQglUDWUDDzPQ3xDpDsy_YKDoykgckd1bZHrvWmWFYL-wGwnnQxwi9B_2E-oPv4t_g/s640/julian+watching.jpg" width="640" /></a></div>
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<i><span style="font-size: x-small;">My friend's kid was totally into it. </span></i></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;">Halfway through, he wiggled over to me and asked if he would be able to eat some of this pig at my house, and when I said yes, he smiled and triumphantly informed his mother that he would be doing so. </span></i></div>
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<div style="text-align: center;">
<i>Mine. All mine.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjj52xDHZKkov7k_WOXEE7NnQ_e8t9LfRzjPVVjYXOzcd7wfKWKbABU8VE1c_yMVoOSR2dCwPC3icJaiajcXBC_ioQePWSxkUo6hHNHFZ4n8fgEv_q-reQytFYsGE7-UlzKfeo-w/s1600/zzz+scraps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjj52xDHZKkov7k_WOXEE7NnQ_e8t9LfRzjPVVjYXOzcd7wfKWKbABU8VE1c_yMVoOSR2dCwPC3icJaiajcXBC_ioQePWSxkUo6hHNHFZ4n8fgEv_q-reQytFYsGE7-UlzKfeo-w/s640/zzz+scraps.jpg" width="425" /></a></div>
<div style="text-align: center;">
<i> Scraps for sausage.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4lr-nlUOVM_UwxMZT031VehvfD1VXQgJL0IBcdk3orzaQHZjzsGFAvpgniO2qldh4YPLagYc00CnbWyX_VBT9IWCFLSPtBxwqYxFXgJ6Ej3jY0BH0yfkot5Ukf3FplzMR84unA/s1600/zzz+wrap+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4lr-nlUOVM_UwxMZT031VehvfD1VXQgJL0IBcdk3orzaQHZjzsGFAvpgniO2qldh4YPLagYc00CnbWyX_VBT9IWCFLSPtBxwqYxFXgJ6Ej3jY0BH0yfkot5Ukf3FplzMR84unA/s640/zzz+wrap+up.jpg" width="640" /></a></div>
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<i><span style="font-size: x-small;">Wrapping it up. </span></i></div>
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<i><span style="font-size: x-small;">Q&A session with the butcher.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTdAzEcQjEaq-tjFFslr9g4WB7ue7P1PqmGM_s1OSdF5e4VkD49TmvA7o7v3DE4WXew3lEUK9smqjhGTNXd5my4PRPk-mjZfUkZSbN9sNxP1luNevFa-Zt07r5BtVsbGurgPVew/s1600/zzz+pig+toys.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTdAzEcQjEaq-tjFFslr9g4WB7ue7P1PqmGM_s1OSdF5e4VkD49TmvA7o7v3DE4WXew3lEUK9smqjhGTNXd5my4PRPk-mjZfUkZSbN9sNxP1luNevFa-Zt07r5BtVsbGurgPVew/s640/zzz+pig+toys.jpg" width="640" /></a></div>
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<i><span style="font-size: x-small;"><br /></span></i></div>
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<i><span style="font-size: x-small;">Thanks Rob! It was a wonderful evening. And the meat is even better. </span></i></div>
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<!--EndFragment--><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com4tag:blogger.com,1999:blog-27652180.post-45743137036224763422012-08-07T21:21:00.002-07:002012-08-07T21:40:08.648-07:00The Return of the Inconsolable Brussels Sprout!<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgwQL-aMe-Nmye6e_namYseZi0w714-6vCfq5NsCY5hKZ-OdYjTKbl7Y2GDfyI61uZpKjn7Wi3sZWamB89ENoqz5gL3nI2IdXxdNedfDCfIBhrq2tL3WW2eTFkzj3RyaoW53RZw/s1600/brussels+sad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgwQL-aMe-Nmye6e_namYseZi0w714-6vCfq5NsCY5hKZ-OdYjTKbl7Y2GDfyI61uZpKjn7Wi3sZWamB89ENoqz5gL3nI2IdXxdNedfDCfIBhrq2tL3WW2eTFkzj3RyaoW53RZw/s400/brussels+sad+2.jpg" width="400" /></a></div>
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<br />
Remember this guy? The last time I saw him was five years ago when he <a href="http://fancytoast.blogspot.com/2006/10/inconsolable-brussel-sprout_08.html" target="_blank">quietly slipped off my windowsill and disappeared from my life</a>. ‘Twas tragic, but no more than the time I cheerfully chopped up his friends from the farmers market and braised them into a creamy, velvety, delicious mess. I totally get why he was mad. But jumping out of a third-story window? Seriously, dude, you didn’t have to be so melodramatic.<br />
<br />
Thoughts of the self-pitying sprout had crossed my mind during the past six years, but I truly never thought I would ever again cast my eyes upon his sorrowful face. One evening, however, he came hopping up the back stairs, a transformed sprout. All smiles and hugs, seemingly eager to rekindle our friendship.<br />
<br />
I offered to take him out for a beer so we could catch up. Apparently his first few years were a blur. Lots of drinking, lots of partying, anything to escape the memory of my face and my pointy knife. Eventually, he came to terms with his place in the food chain. Poor little sprout. To realize that those who detest you are actually your allies, as those who love you are only planning to chew you up and use your life force to propel their own.<br />
<br />
Well, it turns out the smiles and hugs were just a show. After a few hours at the bar, he was a blubbering mess. Completely out of control! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4VwCl6uzOctZXof2-7u-F0CZvl-1JtpHKFxxMLI_xV8XOEUwYLRuAQ3GUWYuZVbC_ouWiWiUVvfSnavEUgIV0E7QoHkUdU7G_RjM-nTcx2LUa5Lw2T7h_x6h_X-EMscnkuQgSw/s1600/brussels+beer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4VwCl6uzOctZXof2-7u-F0CZvl-1JtpHKFxxMLI_xV8XOEUwYLRuAQ3GUWYuZVbC_ouWiWiUVvfSnavEUgIV0E7QoHkUdU7G_RjM-nTcx2LUa5Lw2T7h_x6h_X-EMscnkuQgSw/s640/brussels+beer.jpg" width="424" /></a></div>
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<br />
He ended up calling me some nasty names, stomping off on his shiny little feet and going home with some lady that I occasionally see around the Goose Island Brewpub.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVzq2X_qoLgDsBZ8psagvNeoJjG48_N2ttDIsjg_STQedvHu4SbsR4A37JIMuKjD1z3TqSddqjGIYlzdnqwcgC5IlhHZQ60VGj0UJ5YGMossI5LHrrNkPBXkjqwi4is8fwsXyog/s1600/brussels+baby.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVzq2X_qoLgDsBZ8psagvNeoJjG48_N2ttDIsjg_STQedvHu4SbsR4A37JIMuKjD1z3TqSddqjGIYlzdnqwcgC5IlhHZQ60VGj0UJ5YGMossI5LHrrNkPBXkjqwi4is8fwsXyog/s400/brussels+baby.jpg" width="265" /></a></div>
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I heard nothing from him until a few weeks later when his all-too-recognizable shrieks suddenly pierced the tranquility of my afternoon. What now!? I looked up from my book and uttered a shriek of my own (albeit a few octaves lower than his) when I saw this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfpIkY_sh4hYrO74fptPZm8TPMd9q08VzXcxqQYVJmqpUD6ln2UqASzpTT1QnblLGm18z1V-Qzq60frgKTW61tWKEFfrgTR6rpKBzJVb24MSQvwBF9aRkHxGiv_R2hVdbZMePew/s1600/brussels+scream.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfpIkY_sh4hYrO74fptPZm8TPMd9q08VzXcxqQYVJmqpUD6ln2UqASzpTT1QnblLGm18z1V-Qzq60frgKTW61tWKEFfrgTR6rpKBzJVb24MSQvwBF9aRkHxGiv_R2hVdbZMePew/s640/brussels+scream.jpg" width="425" /></a></div>
<br />
<br />
Aaaaaaaaah! Well, my daughter does love her brussels sprouts.<br />
I rescued the trembling sprout from my daughter’s clenched hands and hurried him out of the room. Unfortunately, in my shock, I had forgotten about the kale and brussels sprouts salad that was unapologetically displayed on the kitchen counter. I tried to cover the sprout’s eyes, but it was too late. At the sight of his shredded kin, his teeny weeny shrieks turned into teeny weeny sobs, and he practically lost his trimmings all over himself. <br />
<br />
Oh, the saddest sprout! His misery was palpable. I could almost taste <strike>him</strike> it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidON8jAd7WJzezEJ_ZuTALtT9JPEccJVqrihvznNSDLIzPqgn4KqPgdb88f27NfPpjbyko4HfAhyEm1PSS2BOuJpdhDiwmFO4J_jRbewMIbfkd7jGeiiOv5izag2ojMNKe4MazgA/s1600/brussels+bowl+sad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidON8jAd7WJzezEJ_ZuTALtT9JPEccJVqrihvznNSDLIzPqgn4KqPgdb88f27NfPpjbyko4HfAhyEm1PSS2BOuJpdhDiwmFO4J_jRbewMIbfkd7jGeiiOv5izag2ojMNKe4MazgA/s640/brussels+bowl+sad.jpg" width="424" /></a></div>
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<br />
I left the room to attend to my daughter’s distress (hell hath no fury like a four-year-old denied her brussels sprouts), but when I came back, the little guy was nowhere to be found.<br />
I checked the cutting board.<br />
I checked the garbage disposal.<br />
I even checked the vinegar jars (brussels sprout pickles, anyone?).<br />
He was nowhere. <br />
<br />
Then, a little giggle.<br />
A few more.<br />
I ran to the source of the titters, and was overjoyed to find that sad sprout had indeed accepted his fate, joining his kind in a delicious kale and brussels sprouts salad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGatdx-iOwKd0UJSJxar1k6vxn9v0jY0OJX7tHp_2htyqmkdYn8x1GpWsVuiIp1jmWIat7ksxatYZRH4bGYkoR1HyxNHC7V7MnDh2XvOtanRLZ0yYdlCQF1MiN_4589le6JwmhAQ/s1600/brussels+bowl+happy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGatdx-iOwKd0UJSJxar1k6vxn9v0jY0OJX7tHp_2htyqmkdYn8x1GpWsVuiIp1jmWIat7ksxatYZRH4bGYkoR1HyxNHC7V7MnDh2XvOtanRLZ0yYdlCQF1MiN_4589le6JwmhAQ/s640/brussels+bowl+happy.jpg" width="640" /></a></div>
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<br />
I served the salad to guests that evening, secretly smiling to my little buddy as people ate the salad and raved about it.<br />
The End.<br />
<br />
Wait, what’s that I said? Something about guests raving about kale and brussels sprouts? And did I mention that they were RAW? Raw brussels sprouts? Shut up. It’s true. This salad is a completely unexpected and magical experience. The garlicky, mustardy dressing melts into the kale and tenderizes the leaves with its acidity. The almonds add a toasty crunch, and the salty pecorino fuels one's addiction to the salad. I can't decide if the dried cherries (an adaption from a different kale salad) add bursts of sweet tartness or tart sweetness, but whatever they do, I am completely enamored with this dish. I just want to roll around in it and eat it and eat it and eat it eat it and eat it and eat it eat it and eat it eat itand eat it eat it and eat it eat it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbGiYfheR372YhXdEsNYpd3tAS7N8UzIUGU7nq-Eb_SbftCiE3P8fq43o47nnhNyNRWL3qg4EhZwx-YWXgUl56ovcch6c4kdj_Zemqm0waMDUn0TuiE4M_fIYjz3Jv1L7PINRAg/s1600/brussels+salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbGiYfheR372YhXdEsNYpd3tAS7N8UzIUGU7nq-Eb_SbftCiE3P8fq43o47nnhNyNRWL3qg4EhZwx-YWXgUl56ovcch6c4kdj_Zemqm0waMDUn0TuiE4M_fIYjz3Jv1L7PINRAg/s400/brussels+salad.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsirX9mevbMCLfAScTd9_eoBiJIKigmhLuzVRVjTirLlfaAME6oPBHLPp0UwZTvi-ck1nWTOv7wfhI86ijVvh2BZqqv2Rj5syZ_HkbrZx0u0jofcT3z-gQOhnPLWFhStjdXVVRw/s1600/brussels+salad+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPsirX9mevbMCLfAScTd9_eoBiJIKigmhLuzVRVjTirLlfaAME6oPBHLPp0UwZTvi-ck1nWTOv7wfhI86ijVvh2BZqqv2Rj5syZ_HkbrZx0u0jofcT3z-gQOhnPLWFhStjdXVVRw/s400/brussels+salad+2.jpg" width="400" /></a></div>
<br />
<br />
<span style="font-size: large;"><b><span style="color: #134f5c;">Kale & Brussels Sprouts Salad</span></b></span><br />
~ adapted from <a href="http://www.epicurious.com/recipes/food/views/Kale-Brussels-Sprout-Salad-368295" target="_blank">Bon Appetit, November 2011</a><br />
<br />
<br />
<div class="instruction">
Note: To save time, I sometimes skip the step of toasting the almonds (the olive oil goes straight into the dressing instead of the skillet). But the toasted almonds sure are nice. Maybe I shouldn't have said anything about skipping that step.</div>
<div class="instruction">
Another note: The salad can be dressed ahead of
time. The dressing actually marinates the kale leaves, making the salad
better the second day. </div>
<div class="instruction">
OK, one more note: Once, I added a touch of honey and red wine vinegar. It was delicious. </div>
<br />
<b>Ingredients</b>:<br />
1/4 cup fresh lemon juice<br />
2 tablespoons Dijon mustard<br />
1 tablespoon minced shallot<br />
1 small garlic clove, finely grated<br />
1/4 teaspoon kosher salt plus more for seasoning<br />
Freshly ground black pepper<br />
2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced<br />
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife<br />
1/2 cup extra-virgin olive oil, divided<br />
1/3 cup almonds with skins, coarsely chopped<br />
1/2 cup cherries or cranberries (this is my addition; I like it)<br />
1 cup finely grated Pecorino (I also use Parmesan)<br />
<br />
<b>Preparation</b>:<br />
<div class="instruction">
Combine lemon juice, Dijon mustard,
shallot, garlic, 1/4 teaspoon salt, and a pinch of
pepper in a small bowl. Stir to blend; set
aside to let flavors meld. </div>
<div class="instruction">
Cut the center stem out of the kale leaves and discard. Thinly slice them. (A food processor makes quick work of this. I highly recommend using one.).</div>
<div class="instruction">
Trim brussels sprouts and thinly shred them with a knife or a food processor.</div>
<div class="instruction">
Mix sliced
kale and shredded brussels sprouts in a
large bowl.
</div>
<div class="instruction">
Measure 1/2 cup oil into a cup. Spoon
1 tablespoon oil from cup into a small skillet; heat
oil over medium-high heat. Add almonds to
skillet and stir frequently until golden brown
in spots, about 2 minutes. Transfer nuts to a
paper towel–lined plate. Sprinkle almonds
lightly with salt.
</div>
<div class="instruction">
Slowly whisk remaining olive oil in cup
into lemon-juice mixture. Season dressing
to taste with salt and pepper. </div>
<div class="instruction">
Add dressing and cheese to kale mixture;
toss to coat. Season lightly with salt and
pepper. Garnish with almonds. </div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br /></div><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com4tag:blogger.com,1999:blog-27652180.post-39277105010285550222012-08-01T19:56:00.000-07:002012-08-07T21:40:32.570-07:00Rhubarb Beer Jam<br />
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<br />
A Haiku About Beer in the Morning:
<br />
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<br /></div>
<div class="MsoNormal">
a lovely home brew</div>
<div class="MsoNormal">
wait - it’s only six a.m.</div>
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cook it into jam and eat it for breakfast</div>
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<br /></div>
<div class="MsoNormal">
Wait, what? That is not a haiku.<span style="mso-spacerun: yes;">
</span></div>
<div class="MsoNormal">
Do you care? I don’t. What I do care about is the massive
amount of rhubarb in my freezer, the extremely diminished space in my freezer
for non-rhubarb items, and this gleaming growler of wheat beer that my buddy
Dan brewed, and the fact that it is only six o'clock in the morning.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMdPTeUpnTbVw9aQi_zhIvs9Z5xNoAIrQRQNBjYaAvf-AyMifbN14z5Bju_CxpebfWmCby9uMHBQEnZXcJ3VLkybcVx5Jb5cSuRbXZeVcAoAaXyZul9Q2ql-xiZsQjb3Uec0zkA/s1600/wheat+beer.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMdPTeUpnTbVw9aQi_zhIvs9Z5xNoAIrQRQNBjYaAvf-AyMifbN14z5Bju_CxpebfWmCby9uMHBQEnZXcJ3VLkybcVx5Jb5cSuRbXZeVcAoAaXyZul9Q2ql-xiZsQjb3Uec0zkA/s400/wheat+beer.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<i>A refreshing home brew.<span style="mso-spacerun: yes;"> </span>In a metal measuring cup. </i></div>
</td></tr>
</tbody></table>
<div class="MsoNormal">
Some of that brew will go straight into my mouth via a beer
glass. And I will enjoy it immensely. But I will probably need to wait until at
least noon. But I don’t want to. But I should. And I will. Because if I don’t,
that would be weird. So instead, the tasty beverage will be combined with a few
pounds of my sequestered rhubarb and simmered down into rhubarb beer jam, which
no one thinks is weird…</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXiYZu_4-uE3E5EhdhSA_Wk8fUSnCRzhT7qQxpEP27t05P874ZgWifyx2RN8HfB3ib02F6QlkEb8MRqPbMJgT8fN2a8gt-FknmOyKMdgqOIXv4RSmUOU9lisb6o53h9A06i4bxA/s1600/jam+on+a+plate.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaXiYZu_4-uE3E5EhdhSA_Wk8fUSnCRzhT7qQxpEP27t05P874ZgWifyx2RN8HfB3ib02F6QlkEb8MRqPbMJgT8fN2a8gt-FknmOyKMdgqOIXv4RSmUOU9lisb6o53h9A06i4bxA/s400/jam+on+a+plate.jpg" width="266" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Rhubarb beer jam was the first recipe that captured my attention in Paul
Virant’s new book ‘<i>The Preservation Kitchen</i>.’ </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhho4BRbWiQq2aoi0KBdI207BESBNIf8PBH_iVXa0smt-o9Wm955UR9G_4WWilmzWXZdSUKRkpAB2AhDTX0q2iqsto-zsnBkrIMVWKZ2kTXKltD1J2b6pGLUg6GRZ4xe4aOQt-SGg/s1600/Screen+Shot+2012-08-01+at+9.04.18+PM.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhho4BRbWiQq2aoi0KBdI207BESBNIf8PBH_iVXa0smt-o9Wm955UR9G_4WWilmzWXZdSUKRkpAB2AhDTX0q2iqsto-zsnBkrIMVWKZ2kTXKltD1J2b6pGLUg6GRZ4xe4aOQt-SGg/s320/Screen+Shot+2012-08-01+at+9.04.18+PM.png" width="287" /></a> </div>
<div class="MsoNormal">
<span style="font-size: large;"><b>This book! </b></span> </div>
<div class="MsoNormal">
Of all the specifically organized clusters of molecules that
take up space in this universe, I believe this book might be one of the most
beautiful. There is a slight chance that I slept with my arms wrapped around it
on the first night I brought it home. Or maybe it was a bundle of rhubarb I was
cuddling with…I can’t remember. My husband was definitely spooning the growler.
Anyway, this book is gorgeous.<span style="mso-spacerun: yes;"> </span>I
can’t stop <strike>licking it </strike>looking at it.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<i>hello, canning book</i></div>
<div class="MsoNormal" style="text-align: center;">
<i>i would like to lick you, k?</i></div>
<div class="MsoNormal" style="text-align: center;">
<i>be cool, botulism.</i></div>
<div class="MsoNormal">
Aw dang! When am I going to be smart enough to write a proper
haiku? Well, lucky for you (but mostly lucky for me), I promise to spend less
time honing my haiku-writing skills, and more time making tasty jams.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nEkAHkLQrBlBc_QgsdD0CGhfM4zXmsGdy4Jp0WhmDpK9m_DUXJzAT71tVKvg7ho50gePzppXOJM527DDup246sQmSXKaV5MMynJaMSNMLyuKVvVRd8BwPpNzHizWIw8DbS1_Sg/s1600/rhubarb+defrost.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4nEkAHkLQrBlBc_QgsdD0CGhfM4zXmsGdy4Jp0WhmDpK9m_DUXJzAT71tVKvg7ho50gePzppXOJM527DDup246sQmSXKaV5MMynJaMSNMLyuKVvVRd8BwPpNzHizWIw8DbS1_Sg/s400/rhubarb+defrost.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>beautiful rhubarb, love of my life</i></td></tr>
</tbody></table>
<div class="MsoNormal">
This jam does not disappoint. On the first taste, the fruit announces
itself in a burst of flavor.<span style="mso-spacerun: yes;"> </span>But
wait - push it to the sides of your mouth a bit, and you’ll quickly notice the
yeasty tang of the wheat beer. There you go. Beer in the morning.</div>
<div class="MsoNormal">
This is not just jam for the morningtime, however!<span style="mso-spacerun: yes;"> </span>It will boost fancy cocktails, glaze your meats, and shine on a cheese plate. </div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SjFGK375MmLXe5CjX1w5BcmesGiLOeITx9YBDHy1lPSvSfFOm8vkWZ1NtoFWNjAmjO_Kf7zywYrIl6MTrpMRIC4CI7vzYPz4mSeBzr6l4DTXfmqLeIlwi3fuqjQWu6xaarp8Kw/s1600/jam+on+a+plate+3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SjFGK375MmLXe5CjX1w5BcmesGiLOeITx9YBDHy1lPSvSfFOm8vkWZ1NtoFWNjAmjO_Kf7zywYrIl6MTrpMRIC4CI7vzYPz4mSeBzr6l4DTXfmqLeIlwi3fuqjQWu6xaarp8Kw/s400/jam+on+a+plate+3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Rhubarb Beer Jam (lower right), shining on a cheese plate.</i></td></tr>
</tbody></table>
<div class="MsoNormal">
Says Michelin-star chef Paul Virant: “This jam takes
advantage of the two things that the Midwest has in abundance: beer and
rhubarb. Pair a locally made wheat beer with rhubarb, which grows like a weed
in some parts, and we have one heck of a regional jam.”</div>
<div class="MsoNormal">
Well, Chef Virant, you will be pleased to know that I kicked
that Midwestern party-in-my-mouth up a notch. I stirred some rhubarb
beer jam into some stone-ground mustard and slathered it on a Paulina Meat's veal brat
that was boiled in a local Chicago ale.<span style="mso-spacerun: yes;">
</span>Then I fed it to that husband, who was also locally made here in the
Midwest. I did not write a haiku about the experience, however, because that would have significantly diminished the Midwestern authenticity of that whoopensocker of a meal.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="color: #660000;">
<b><span style="font-size: large;">Rhubarb-Beer Jam</span></b></div>
<div class="MsoNormal">
~ from <i style="mso-bidi-font-style: normal;">The
Preservation Kitchen</i> by Paul Virant and Kate Leahy</div>
<div class="MsoNormal">
Makes 7 half-pints.</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<i>Ingredients:</i></div>
<div class="MsoNormal">
3 pounds rhubarb, diced (about 9 cups)</div>
<div class="MsoNormal">
3 cups wheat beer</div>
<div class="MsoNormal">
1 ½ cups sugar</div>
<div class="MsoNormal">
zest and juice of one lemon</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">Directions:</span></i></div>
<div style="margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-family: Cambria; font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1. In a
wide, heavy-bottomed pot set over medium-high heat, combine all the ingredients
and bring to a simmer. Turn off the heat and let the mixture cool, then
transfer to an airtight container and refrigerate overnight or up to 5 days.</span></div>
<div style="margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-family: Cambria; font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2.
Strain the mixture through a sieve and into a wide, heavy-bottomed pot (save
the rhubarb for later). Bring the liquid to a boil over high heat, stirring
occasionally, until the liquid reaches 215°, about 12 minutes. Return the
rhubarb to the pot and simmer, stirring occasionally to prevent scorching,
until the jam lightly coats the back of a spoon and its temperature has
returned to 215°, 10 to 15 minutes.</span></div>
<div style="margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-family: Cambria; font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">3. In a
large pot of simmering water, sterilize seven ½-pint jars. Once the jam is
finished, use tongs to remove the jars from the pot and set upside down on a
kitchen towel to drain. Turn off the heat and soak the lids and bands in the
hot water. Turn the jars upright and pour the jam through a funnel to fill each
jar with jam up to ½ inch from the rim. Wipe the rims clean with a kitchen
towel and seal with the lids. Screw on the bands until snug.</span></div>
<div style="margin-bottom: .1pt; margin-left: 0in; margin-right: 0in; margin-top: .1pt;">
<span style="font-family: Cambria; font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">4. Place
a canning rack into the pot of hot water and return to a boil. Use tongs to
lower the jam-filled jars into the pot, making sure there is enough water to
cover the jars by 1 inch. Boil the jars for 10 minutes and turn off the heat.
Leave the jars in the hot water for 5 minutes, then use tongs to remove them.
Cool completely before storing in a cool, dark, dry place.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com1tag:blogger.com,1999:blog-27652180.post-36759502940684553852012-06-13T14:11:00.004-07:002012-06-17T20:20:08.101-07:00Transports of Delight: Spicy Pickled Carrots<br />
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1InWCRjaK6RMHyOa2gkfErFazK3Kd9H_GhmHJGQduxhiP334n_bvVrQ557FkXETFik_IJEJYruyDphdlzPILGKkWsLffX_u7H1JoDo5ieZMME75kfdqZkes8sGHdA9nOB7Dqzg/s1600/carrots+waiting.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1InWCRjaK6RMHyOa2gkfErFazK3Kd9H_GhmHJGQduxhiP334n_bvVrQ557FkXETFik_IJEJYruyDphdlzPILGKkWsLffX_u7H1JoDo5ieZMME75kfdqZkes8sGHdA9nOB7Dqzg/s640/carrots+waiting.jpg" width="424" /></a></div>
<br />
Once upon a time, I needed a replacement for the word ‘elation.’ Instead of using my brain, or my husband, I used the thesaurus, and one of the listed synonyms was ‘transports of delight.’ <br />
Transports of delight?<br />
Has anyone heard of this before? I think it’s dumb. Also, I love it.<br />
<br />
Lots of things give me the transports of delight. Like peppermint patties and pulled pork sandwiches, and when toddlers have dirty faces and then they cry and then their tears dry but leave those two clean streaks on both sides of their faces. I love that. And cake, too. Cake never fails to give me transports of delight. Except for red velvet cake, which gives me transports of stupid, and that gives me transports of sad, because plenty of people like red velvet cake, and that makes me think that there is something wrong with me, which gives me transports of worry.<br />
Enough of this depressing talk. Let’s get back to what transports me to delight: these spicy pickled carrots. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRMBWhLe9oUAAD1c4E3EKNHiIU4LwMXuuV_-4wd-3q-uyvIP1MNWfOE5OWx9qCo1-RVh2avfeqsVPZwzk3XbG262g2hxQHz2NrV4ApfYSKKc_zRVx8PxLXQ5XcyEoIl_3GZcipg/s1600/carrots.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRMBWhLe9oUAAD1c4E3EKNHiIU4LwMXuuV_-4wd-3q-uyvIP1MNWfOE5OWx9qCo1-RVh2avfeqsVPZwzk3XbG262g2hxQHz2NrV4ApfYSKKc_zRVx8PxLXQ5XcyEoIl_3GZcipg/s400/carrots.jpg" width="400" /></a></div>
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What? I’m posting about pickles? If you know me, you know that I <i>hate</i> pickles. You know that if pickle juice runs into my hamburger bun, I screech. Loudly. Whoever burgers with me knows that he/she must be extremely vigilant so that he/she can pick the pickle right off my plate before the server sets it down and the picklejuicepuddle runs into my fries and I am transported to agony.<br />
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Please tolerate my abhorrence of pickles; in my defense, I do try them on a semi-annual basis to see if my taste buds have evolved. They haven’t, sadly.<br />
But even my stubborn palette could not prevent me from making these carrots when I saw the recipe in Liana Krissoff’s <a href="http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645" target="_blank"><i>Canning for a New Generation</i></a>. I knew this recipe would be different from traditional pickles. For one, the recipe calls for cider vinegar, which has a flavor with more depth than that of white vinegar. Secondly, the mixture of pickling spices is very different from that of traditional pickles. Thirdly, they’re carrots! Not pickles! I figured it was worth a try. If they were gross, I could always give them to someone I didn’t like. Heh heh.<br />
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But I wasn’t wrong. They weren’t gross. Thank goodness I made two pounds of them so I can get my transports of delight on whenever I please. Oh my oh my oh my oh my. So flavorful! So vinegary! So spicy! And they keep getting spicier and spicier and spicier as the brine absorbs more heat from the chiles. <br />
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You really should try these. I processed mine with a water bath canner, but don’t have transports of disappointment if you don’t own canning equipment! Just store them in the fridge, where the vinegar will keep them tasty for at least a month.<br />
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As if these carrots weren’t delicious enough just eaten straight from the jar, they are even better when enjoyed alongside a grilled cheese sandwich. Krissoff includes a recipe for a grilled fontina sandwich on sourdough. I followed her advice, and the pairing was divine. The creaminess of the hot cheese perfectly balanced the acidity of the carrots and made my mouth dance crazier than <a href="http://www.youtube.com/watch?v=F6ImxY6hnfA" target="_blank">Robyn in a faux-fur half-shirt and leggings</a>.<br />
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Aaaaaaaaaaaaaaaaaand. Even when your spicy pickled carrots are all gone, the joy they will bring you is not. Do NOT dump the pickling brine down the drain!!! You can use it to add a tart, spicy note to vinaigrettes for salads and cole slaws. You could add it to marinades. As for me, I am quite happy sneaking tiny, delicious, heartburn-inducing sips straight from the jar.<br />
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<span style="color: #b45f06; font-size: large;"><b>Spicy Carrot Pickles</b></span><br />
~Recipe from <a href="http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645" target="_blank"><i>Canning for a New Generation</i></a>, by Liana Krissoff<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrLtVhc7TrnIe-XOpE07EyhIk8Hj-QCgNKZ9RV0N3DJuR1Fim8p-VEvT_lc3FCRDAiMrkiSh8krC1yHT6rDkvA_CfWZtgjmy_kI17OpOdzsk51gO_X3nYdzMyGOktyD7xtpJ6qw/s1600/carrots+spices.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<b>Ingredients:</b><br />
2 lbs. carrots, trimmed and scrubbed <br />
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5 1/2 cups cider vinegar (5% acidity)<br />
1 tablespoon pure kosher salt<br />
3 tablespoons sugar<br />
3 cinnamon sticks<br />
3 bay leaves<br />
8 dried hot chiles, stemmed<br />
4 cloves garlic, peeled<br />
4 sprigs thyme<br />
1 to 2 teaspoons crushed red pepper flakes, to taste<br />
1/2 teaspoon whole black peppercorns<br />
1/2 small white onion, thinly sliced lengthwise<br />
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<b>Directions:</b><br />
Peel the carrots, if desired, and cut larger carrots into sticks no more than 1/2 inch thick. Cut into 4-inch lengths to fit upright in pint jars. Set aside in a bowl of ice water.<br />
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Prepare for water bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.<br />
In a wide, 6- to 8-quart preserving pan, combine the vinegar, 1 cup water, the salt, sugar, cinnamon sticks, and bay leaves. Bring to a boil, then simmer for 5 minutes. Add the carrots and cook until just crisp-tender, 8 to 10 minutes.<br />
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Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids. <br />
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Working quickly, divide the chiles, garlic, thyme, red pepper flakes, and peppercorns among the jars. Using tongs or a slotted spoon, transfer the hot carrots to the jars (do not pack them too tightly) and fill in empty spaces loosely with slivers of onion. Ladle the hot pickling liquid into the jars, leaving 1/2 inch headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 15 minutes to process. Remove the jars to a a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pickling spices: hot chiles, garlic, thyme, red pepper flakes, peppercorns.</td></tr>
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<br /><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com3tag:blogger.com,1999:blog-27652180.post-62743573434818395152012-05-19T06:28:00.003-07:002012-05-22T18:42:13.785-07:00The Best Idea I’ve Ever Had. Get Ready to Be Grateful.<div class="separator" style="clear: both; text-align: center;">
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When your jar of salsa is running low, instead of shoving it in the back fridge until it becomes unpalatable, or worse, cramming a chip into the jar and getting your hand stuck and then spending the rest of your life with your hand all up in a salsa jar, just don’t do that. <br />
Obviously, a common alternative is to pour the remaining salsa into a bowl. A fine idea. But there is always still some left in the jar, and I shudder to think of how much salsa has been wasted over the course of my salsa-consuming-adult-life. At least three cups, to be sure. Tragedy.<br />
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The solution? Make a Mexican vinaigrette out of the remaining salsa by adding lime juice, shallot, salt, and olive oil to the jar and shaking it. These quick additions change the salsa’s consistency into something appropriate for dressing greens, while the time-consuming labor required to attain certain Mexican flavors (toasting, soaking, puréeing and straining chiles + roasting tomatoes + mincing garlic), has already been done for you. <br />
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Yum yum yum and duh duh duh. While I am mourning years of wasted salsa and could-have-been-vinaigrettes, I am ecstatic that I have discovered the technique at a relatively young age, so that I have plenty of years left to enjoy delicious Mexican salads. I’ve served this salad as a refreshing accompaniment to heavier Mexican fare, but it tastes fantastic on its own or even with non-Mexican courses. Last month I ate it with a curry chicken salad and there were absolutely no conflicts of interest in my mouth.<br />
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Warning: This technique might not be successful with every salsa. I imagine it might work better with the thinner, chile-based salsas than those that are chunkier and tomato-based. I recommend the complex and slightly sweet guajillo salsa by Frontera , which is the only brand of store-bought salsa that crosses our threshold these days.<br />
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I suppose I should probably be taste-testing vinaigrettes made with different types of salsa before I go about posting this new-fangled discovery on the internet. But I am too satisfied with this particular concoction to try anything else for now. Please don’t be upset at me. Instead, channel your anger into gratitude at learning this life-changing technique. And then, channel that angry gratitude into action: at lunch or dinner today, pilfer your fridge, find that mostly-empty jar of salsa, whatever brand it happens to be, make a vinaigrette out of it, and report back to me how it worked.<br />
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<tr><td class="tr-caption" style="text-align: center;">Salad, pre- and post-dressing.</td></tr>
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<span style="font-size: large;"><b style="color: #4c1130;">Mexican Vinaigrette and Salad </b></span><br />
~ a Fancy Toast original recipe<br />
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<i>Vinaigrette:</i><br />
2 teaspoons shallots or white onion, minced<br />
2 teaspoons lime juice <br />
1/4 cup olive oil <br />
pinches of salt and pepper<br />
1/3 cup salsa from the bottom of the jar (I recommend the guajillo style by Frontera)<br />
<i>Note: The first photo of the post has a second jar in it besides the salsa jar. It is a jar of juice leftover from some spicy pickled carrots. I didn't include it in the recipe because I don't often have that lying around, and the vinaigrette is just great without it. Just in case you were wondering....)</i><br />
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<i>Salad:</i><br />
1 head crisp lettuce, torn into bite-sized pieces (Boston Bibb is nice)<br />
1 orange or grapefruit, peeled and segmented<br />
2 beets, roasted and sliced<br />
2 green onions, chopped<br />
2 radishes, sliced thinly<br />
1/2 cup queso (Mexican crumbling cheese)<br />
small handful cilantro, chopped<br />
<i>Note: These are just suggestions for salad components. Almost anything will taste delicious!</i><br />
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<i>Directions</i>:<br />
Add first four ingredients of vinaigrette into the jar of salsa. Shake vigorously until ingredients emulsify.<br />
Assemble salad and pour vinaigrette over. Toss and serve!<br />
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<br /><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com1tag:blogger.com,1999:blog-27652180.post-21542783791984262412012-05-07T19:50:00.001-07:002012-05-07T19:55:19.764-07:00A Food Processor, a Moral Conundrum, and a Delicious Poor Man’s Pesto.<div class="separator" style="clear: both; text-align: center;">
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I need your advice. Please contemplate this scenario, and then get back to me. <br />
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Good Friend decides to move to Italy.<br />
Good Friend gives away almost all of her earthly possessions to avoid hefty shipping costs, leaving you with her mint-condition Cuisinart food processor.<br />
You give your old, crappy Hamilton Beach food processor to a friend.<br />
That friend moves to California, taking Crappy Food Processor with her.<br />
You fall madly and deeply in love with your new, Not-crappy Food Processor. ‘Tis a bittersweet love, however, as your heart aches for your dear ex-pat friend each time you tenderly press the pulse button. <br />
Several years later, Good Friend moves back from Italy, which she has deemed crappy.<br />
Crappy, crap, crappy. Instead of those razor-edged blades puréeing your tomatoes, they purée your happiness. The elation brought on by your Good Friend’s return is destroyed by the all-consuming guilt you feel for still owning a kickass food processor while your friend has zero food processors. <br />
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What is the right thing to do? Give her back her food processor? Perhaps, but then I would resent her for the rest of my life. Fly back to California to re-claim Crappy Food Processor? Dumb. Keep Not-crappy Food Processor, but feel guilty every time I use it? Silly. Buy Good Friend a crappy replacement? Mean.<br />
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After spending hours and hours mulling over this dilemma, I came to the conclusion that the only reasonable solution was to break my beloved machine. Then neither of us would have it, and all would be right with the world. My plan was to keep cramming it with food until it jammed up, and then I could say, “Oh sorry, Good Friend, by the way, your food processor broke, now we both have to buy a new one.” And it would suck, but at least it would be fair.<br />
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<i><b>Full to the limit!</b></i><i><b><br />
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So I made a super duper triple batch of Poor Man’s Pesto. I filled my baby up all the way to the top, sniffling as I stuffed in handful after handful of pesto ingredients. I stifled full-blown sobs as the olive oil glugged in. I pressed the switch, whispering sorrowful adieus to my cherished appliance. At first, the blades caught and stuck, and I thought my plan was successful. But after a few gentle coaxes from the pulse button, the blades whirred to life, the spinach was sucked into the flurry, and pesto!, the pesto was finished.<br />
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The good news:I have 4 or 5 cups of delicious pesto that did not cost a fortune to make.<br />
The bad news: I still have a working, not-crappy food processor, and my friend still has zero food processors. <br />
But more good news: it turns out that I don’t care about the moral solution to this problem. I have decided to keep the food processor. I cannot be parted with my love.<br />
And...more bad news: it turns out I am a Crappy Friend. <br />
But wait! More good news: To appease my guilt at being a Crappy Friend who owns a Not-crappy Food Processor, I have decided to make anyone anything with pesto in it anytime they want. Like this pizza, with pesto, mozzarella, sun-dried tomatoes, and garlic sausage. It is not crappy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0WJXiM5Mhj_6xtAc89-FPypZk-zY6kFaDVggYvhyfvL7_68KN08N0HwP2SZUgY2sM5tNKEFTYE5cTAw3zHRnrUZFdWvU3Yd2CeAh45leziwC_fmrv40crVR0aXnJYLCS1aNczw/s1600/pestopizza.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0WJXiM5Mhj_6xtAc89-FPypZk-zY6kFaDVggYvhyfvL7_68KN08N0HwP2SZUgY2sM5tNKEFTYE5cTAw3zHRnrUZFdWvU3Yd2CeAh45leziwC_fmrv40crVR0aXnJYLCS1aNczw/s640/pestopizza.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Put it in my mouth!</i></td></tr>
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<span style="color: #38761d; font-size: large;"><b>Poor Man’s Pesto</b></span><br />
Replacing some of the basil with spinach, and some of the pine nuts with pecans, brings down the price of this pesto. Added bonus: you don’t have to wait for basil season.<br />
Also, the pecans give the pesto a slighty nuttier taste, which is unexpected, yet pleasing.<br />
Feel free to vary the proportions according to your taste or what you have available in your kitchen.<br />
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Makes about 4 cups of pesto. <br />
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Ingredients:<br />
3/4 cup toasted pecans<br />
1/4 cup toasted pine nuts<br />
3 large handfuls of spinach leaves<br />
1 large handful of basil leaves<br />
6 large cloves of garlic (or more!)<br />
1 cup grated Parmesan cheese<br />
1 cup extra-virgin olive oil<br />
1/4 teaspoon kosher salt<br />
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Directions:<br />
Whir ingredients together in your food processor. Hopefully your food processor is not crappy and does not break.<br />
(Note: I actually did this in a few batches because I made an even larger batch and could not physically fit everything into the processor, even if I <i>was</i> trying to break it.)<br />
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Eat some right away, and then portion the rest out into various sizes for freezing. I like to do a few 1-cup sizes for pasta salads, and a few 1/4 cup sizes for sandwiches, pizzas, soup garnishes, and whatever else comes up.<br />
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<br /><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com4tag:blogger.com,1999:blog-27652180.post-48907893365131654412012-03-31T19:32:00.005-07:002012-03-31T20:16:55.607-07:00Three-Cheese Quiche with Mushrooms and Caramelized Onions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CBTH9T039dCeP3UXYwb46KHhc0xuepOeUJ5hoOCqn2m4X26P0tFeGL2fLw8dpT5iib75eNy0_ET01EFuoZGOYpmo55vqf1OLLFh0tczKQSBzS9D_NfD9DeJSSIulT6lYrNnO2w/s1600/quiche1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CBTH9T039dCeP3UXYwb46KHhc0xuepOeUJ5hoOCqn2m4X26P0tFeGL2fLw8dpT5iib75eNy0_ET01EFuoZGOYpmo55vqf1OLLFh0tczKQSBzS9D_NfD9DeJSSIulT6lYrNnO2w/s400/quiche1.jpg" alt="" id="BLOGGER_PHOTO_ID_5726256052253730210" border="0" /></a><br /> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph { margin: 0in 0in 10pt 0.5in; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpFirst, li.MsoListParagraphCxSpFirst, div.MsoListParagraphCxSpFirst { margin: 0in 0in 0.0001pt 0.5in; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpMiddle, li.MsoListParagraphCxSpMiddle, div.MsoListParagraphCxSpMiddle { margin: 0in 0in 0.0001pt 0.5in; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpLast, li.MsoListParagraphCxSpLast, div.MsoListParagraphCxSpLast { margin: 0in 0in 10pt 0.5in; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }ol { margin-bottom: 0in; }ul { margin-bottom: 0in; }</style> <p class="MsoNormal"><br /></p><p class="MsoNormal">Don’t act so grateful the next time a friend makes a quiche for you. The gesture may appear equal parts sincere and sophisticated, but between you and me, you should know that all your host is doing is cleaning out her fridge.<span style=""> </span></p> <p class="MsoNormal">Confused? Here are some clues that will alert you to the fact that your friend is using you to keep house:</p> <p class="MsoNormal">1. A "three-cheese" quiche. A dead give-away that there wasn’t enough of a certain cheese to grate into the quiche, and your friend had to make do with whatever old handfuls of cheese she could find in the back of her cheese drawer.</p> <p class="MsoNormal">2. Caramelized onions.<span style=""> </span>So what if they make everything taste better. Onions are cheap, always around, and your friend had probably made a huge batch of caramelized onions last week and just realized that now she needs the container in which they are currently residing, so into the quiche they go.</p> <p class="MsoNormal">3. Sautéed mushrooms with sherry wine. Your friend drank the real wine before you arrived, so sherry wine from the pantry is all she had to liven up the mushrooms.</p> <p class="MsoNormal">4. A homemade crust. Please. Your friend was obviously too busy cleaning out her fridge to go the store and buy a crust, so she just had to make one from ingredients at hand.<br /></p><p class="MsoNormal"><br /></p> <p class="MsoNormal"> </p> <p style="font-weight: bold; color: rgb(102, 51, 102);" class="MsoNormal"><span style="font-size:130%;">Three-Cheese Quiche with Mushrooms and Caramelized Onions </span></p> <p class="MsoNormal">(made from ingredients on their way to the garbage pail) </p> <p class="MsoNormal">(a very inexact recipe with which you should feel free to substitute and experiment. You could even use fresh ingredients and it might taste better - but it might not.)</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><span style=""> </span><span style="font-weight: bold;">Ingredients</span>:</p> <p class="MsoNormal">One batch of your favorite pie dough recipe (I used one from AllRecipes.com, and it was great, whatever, it’s a pie crust, they’re all tasty)</p> <p class="MsoNormal">2 tablespoons butter</p> <p class="MsoNormal">½ pound (ish) of mushrooms, sliced</p> <p class="MsoNormal">2 tablespoons sherry wine (or whatever wine you have)</p> <p class="MsoNormal">½ cup caramelized onions (made from 2 large onions)</p> <p class="MsoNormal">1.5 cups of whatever cheese you can scrape together, grated into a big pile. (I think I used mozzarella, robusto, and cheddar, but they weren’t labeled in their little baggies so I couldn’t really tell you. You can’t go wrong, as long as you don’t use American Cheese or cream cheese.)</p> <p class="MsoNormal">1.5 cups of dairy (this could be any combination of milk, half & half, cream, etc.,)</p> <p class="MsoNormal">3 eggs (2 would be fine, too, if that’s what you have)</p> <p class="MsoNormal">½ teaspoon dried thyme</p> <p class="MsoNormal">salt & pepper</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><span style="font-weight: bold;">Directions</span>:</p> <p class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;"><span style=""><span style="">1.<span style="font: 7pt "Times New Roman";"> </span></span></span>Preheat oven to 425 degrees.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;"><span style=""><span style="">2.<span style="font: 7pt "Times New Roman";"> </span></span></span>Roll out the pie crust to fit your pie dish. Do that squishee thing with the crust that looks cool if you get it right and looks like crap if you don’t (my squishee attempts fall into the crap category).</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;"><span style=""><span style="">3.<span style="font: 7pt "Times New Roman";"> </span></span></span>Melt butter in a pan over medium-high heat. Add mushrooms. Sautée until they’ve released their liquid and the liquid has evaporated. Add sherry wine and cook until mushrooms have soaked up the alcohol. Salt to taste.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;"><span style=""><span style="">4.<span style="font: 7pt "Times New Roman";"> </span></span></span>In a large bowl, mix together the dairy, eggs, cheese, and thyme. Season to taste with salt and pepper.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;"><span style=""><span style="">5.<span style="font: 7pt "Times New Roman";"> </span></span></span>Spread the mushrooms and caramelized onions evenly across the bottom of the pie dish. Pour the egg mixture over the onions and mushrooms. </p> <p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;"><span style=""><span style="">6.<span style="font: 7pt "Times New Roman";"> </span></span></span>Bake for 30 to 35 minutes, until the crust is golden-brown and the filling is puffy. If you have time, allow the quiche cool a bit before slicing and serving.</p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;"><br /></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1cs8RsL4v-vxnpPTcBRHqPsKjq7bkYP6iT5EkBtFKOBPmh8twngRmv7qJOui5qtNVjtyJK1snEvkqNjDMTD3LLUuCUhLRlNGVjLTyAudxUA-SX1vbeiWchlPcbpkqo1s8ZzpIw/s1600/quichecurst.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1cs8RsL4v-vxnpPTcBRHqPsKjq7bkYP6iT5EkBtFKOBPmh8twngRmv7qJOui5qtNVjtyJK1snEvkqNjDMTD3LLUuCUhLRlNGVjLTyAudxUA-SX1vbeiWchlPcbpkqo1s8ZzpIw/s400/quichecurst.jpg" alt="" id="BLOGGER_PHOTO_ID_5726262305068471426" border="0" /></a> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </p><p style="text-align: center; font-style: italic;" class="MsoNormal"><span style="font-size:85%;">See? I told you my squishee pie crust skills were horrible.<br /></span></p><p style="text-align: center; font-style: italic;" class="MsoNormal"><span style="font-size:85%;">Fortunately, crappy pie crust fluting tastes the same as pretty pie crust fluting. NOT to say that crappy pie crust fluting is better than pretty pie crust fluting, because that's not true. Pretty pie crust fluting is definitely better than crappy pie crust fluting. In fact, I would love it if someone would direct me towards an online pie crust fluting tutorial. My life would be so much better if my pie crusts were prettier.<br /></span></p><p style="text-align: center; font-style: italic;" class="MsoNormal"><span style="font-size:85%;">And yes, ALL of this is the caption to the above photograph, which is basically the same photograph as the first photograph, just cropped and flipped, but I'm hoping you won't notice. Hey, at least I didn't add googly eyes.</span></p> <p></p><div style="text-align: center;"><span style="font-style: italic;"><br /></span><span style="font-style: italic;"></span></div> <p class="MsoNormal"> </p> <p class="MsoNormal"> </p><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com2tag:blogger.com,1999:blog-27652180.post-34817947771007283212012-03-19T20:03:00.008-07:002012-03-19T20:35:34.987-07:00An Epicurean Opportunity Presented by a Giggling Box of Offspring<div style="text-align: center;">Why is this box wiggling?<br /></div><br /><p style="text-align: center;" class="MsoNormal"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyYfr3-io2tqLAuMCjvSy6O1ZlLAMNf-WGBN656udHP0V206ljPJiesdd4jEV744OiMeZ9VAHguiqk' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /></p> <p class="MsoNormal">Because my offspring are in it.<span style=""> </span></p> <p class="MsoNormal"> </p> <p class="MsoNormal">So what would YOU do if 100% of your children were happily contained in a cardboard box, and you suddenly had an undetermined length of time during which you could do WHATEVER YOU WANTED? </p> <p class="MsoNormal">Granted, your options are limited when you don’t know if your freedom is going to last 30 seconds or two hours. I imagine that the most popular decision among parents in this same exact situation would be to tear maniacally into the kitchen to see what they could consume without the children seeing. A scoop of Rocky Road.<span style=""> </span>The last slice of a child’s birthday cake. A shot of tequila. A head of cauliflower.</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiybdb957kzK2UHkP7SqbUN63HxE4UnnDShkrctK6Y6Yu3a7o6ODX1TlAXKJmtlIt8wMRYzhtmqXUC7wXWk_Kp3NUAgjR6bkafZuTvehMHJp5q8WwrmmdZDfmqt3xS1qghXAiGZg/s1600/cauliflower.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiybdb957kzK2UHkP7SqbUN63HxE4UnnDShkrctK6Y6Yu3a7o6ODX1TlAXKJmtlIt8wMRYzhtmqXUC7wXWk_Kp3NUAgjR6bkafZuTvehMHJp5q8WwrmmdZDfmqt3xS1qghXAiGZg/s400/cauliflower.jpg" alt="" id="BLOGGER_PHOTO_ID_5721811089007992866" border="0" /></a></p> <p class="MsoNormal">Right, because cauliflower is so delicious. </p> <p class="MsoNormal">Really? No. You know how cauliflower is just fine, and will never be any thing more than just fine?</p> <p class="MsoNormal">Listen close, and I’ll tell you a secret I learned from a friend. <span style=""> </span>If you put your children in a box - no wait, that’s not a secret - that’s a crib.<span style=""> </span>Here’s the real secret: if you slow-roast cauliflower for a long time at a low temperature, it becomes so much better than just fine, and even better than sooooooooooo yummmmmmmmmmy, and almost as good as the best vegetable you’ve ever eaten, whatever that is. The little pieces of cauliflower become crispy and caramelized, while the bigger morsels melt into sweet, velvety chunks.<span style=""> </span>It is a magical transformation…one that has enabled my four year-old daughter to raze half of a head of cauliflower in one sitting. You’d think that would make me happy, right? Offspring eating vegetables? Yes! No! Because when she is finished with the batch, there is not enough left for me. And that's a problem.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7INrA3XBaZ8MfvxnI_lDM3RGBf4j8mUZPw6opfHn4Nntdpn_LjrByxyRogiZANQCGfQD0IQl7wkD_b0gRtlNNW5qN-lanNs5u2E9frpSkQCBuf7TXhBXd_uw700RyDOP_mx3lWw/s1600/cauliflower+bowl.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7INrA3XBaZ8MfvxnI_lDM3RGBf4j8mUZPw6opfHn4Nntdpn_LjrByxyRogiZANQCGfQD0IQl7wkD_b0gRtlNNW5qN-lanNs5u2E9frpSkQCBuf7TXhBXd_uw700RyDOP_mx3lWw/s400/cauliflower+bowl.jpg" alt="" id="BLOGGER_PHOTO_ID_5721811083665005010" border="0" /></a></p> <p class="MsoNormal"> </p> <p style="color: rgb(102, 51, 51); font-weight: bold;" class="MsoNormal"><span style="font-size:130%;"><br /></span></p><p style="color: rgb(102, 51, 51); font-weight: bold;" class="MsoNormal"><span style="font-size:130%;">Slow-Roasted Cauliflower with Pine Nuts and Golden Raisins</span></p> <p class="MsoNormal"><span style="font-weight: bold;">Ingredients</span>:</p> <p class="MsoNormal">Two heads of caulifower (This seems like a lot, but the florets REALLY shrink when they’re roasted. And you WILL want to pig out on this. And you WILL want leftovers.)</p> <p class="MsoNormal">Olive oil</p> <p class="MsoNormal">Salt and pepper</p> <p class="MsoNormal">Handful of pine nuts, toasted</p> <p class="MsoNormal">Golden Raisins</p><p class="MsoNormal"><br /></p> <p style="font-weight: bold;" class="MsoNormal">Directions:</p> <p class="MsoNormal">Heat the oven to 350 degrees.<br /></p> <p class="MsoNormal">Cut up a head of cauliflower into bite-sized chunks. I like a variety of sizes, so that some pieces get crispy and some get soft. Sprinkle the cauliflower florets with plenty of olive oil and kosher salt. Roast on a baking sheet for about an hour, stirring two or three times. There should be plenty of caramelized dark spots. Those are the yummiest ones!<span style=""> </span><br />When they're done, dump the florets in a bowl with a handful of toasted pine nuts and golden raisins.<br />Yum!</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVa4pfYnD2G2QbmMa7IAPsdA-Tnb1RpnNnbCF57QaKJKgL6-FZKE8FQuxdhzTzC6cNzWFgn7na10ccfcHGJsdP0bqTql_QjiZkvmsze7kIwF4RIeaLDe97sAffzVbgdLKXbAD9Gw/s1600/cauliflower+caramelized.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVa4pfYnD2G2QbmMa7IAPsdA-Tnb1RpnNnbCF57QaKJKgL6-FZKE8FQuxdhzTzC6cNzWFgn7na10ccfcHGJsdP0bqTql_QjiZkvmsze7kIwF4RIeaLDe97sAffzVbgdLKXbAD9Gw/s400/cauliflower+caramelized.jpg" alt="" id="BLOGGER_PHOTO_ID_5721812650698091906" border="0" /></a></p> <p class="MsoNormal"> </p> <p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><span style="font-style: italic;">Not burnt. Caramelized!</span></span></p><p class="MsoNormal">OH AND ALSO DID YOU NOTICE THAT I JUST POSTED A VEGETABLE RECIPE ON FANCY TOAST THAT ALMOST NEVER HAPPENS YOU KNOW. </p> <p class="MsoNormal"> </p> <p class="MsoNormal"> </p> <p class="MsoNormal"> </p> <p class="MsoNormal"><span style=""> </span></p> <p class="MsoNormal"> </p><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com1tag:blogger.com,1999:blog-27652180.post-46973478806907347452012-03-07T18:45:00.016-08:002012-03-12T14:04:41.549-07:00Homemade Marshmallows, Peanut Butter Filled and Chocolate Dipped SHUT UP<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnsYzLm1xIs312NHxcFN3BzqxcyhDXZZoP7gE4OrQrf5gWPVjhUGb-85ClB1dBCAj4vEY8tGQOkOiM9IoKEii-vCHJtm5RMfrPmMnHVTUIegPI0gXYgGtX1hbNx4GP_wogC503Q/s1600/mm+stack.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFnsYzLm1xIs312NHxcFN3BzqxcyhDXZZoP7gE4OrQrf5gWPVjhUGb-85ClB1dBCAj4vEY8tGQOkOiM9IoKEii-vCHJtm5RMfrPmMnHVTUIegPI0gXYgGtX1hbNx4GP_wogC503Q/s400/mm+stack.jpg" alt="" id="BLOGGER_PHOTO_ID_5717352216545678242" border="0" /></a> <style>@font-face { font-family: "Courier New"; }@font-face { font-family: "Times"; }@font-face { font-family: "Wingdings"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }ol { margin-bottom: 0in; }ul { margin-bottom: 0in; }</style> <p class="MsoNormal"><br /></p>No matter how badly you might want one of these marshmallows, you could never, ever, possibly, in your life, want one as badly as this small person:<br /><br /><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDL5MzZLMlxDOqta2fEOILOc5lDdpx4XSLufDA6weCnHMOhpHtc6kPMsv2JYMgRC6lVHQ8tgfU9mV2uzd_B-3AUP_P0fLU3IB2Iw2xWtLhI5QAV3gvap8E4pfdqIZwHITw_y77g/s1600/tears+big.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcDL5MzZLMlxDOqta2fEOILOc5lDdpx4XSLufDA6weCnHMOhpHtc6kPMsv2JYMgRC6lVHQ8tgfU9mV2uzd_B-3AUP_P0fLU3IB2Iw2xWtLhI5QAV3gvap8E4pfdqIZwHITw_y77g/s400/tears+big.jpg" alt="" id="BLOGGER_PHOTO_ID_5717359593647663730" border="0" /></a></p> <p style="font-style: italic; text-align: center;" class="MsoNormal">"Do you see my tears, Mommy? Just look at how big they are.<br /></p><p style="font-style: italic; text-align: center;" class="MsoNormal">They are as big as my love for you if you just<br /></p><p style="font-style: italic; text-align: center;" class="MsoNormal">please give me one more marshmallow."</p><p class="MsoNormal"> </p> <p class="MsoNormal"><br /></p><p class="MsoNormal">You might be thinking about what a heartless person I must be to deny my sad child just one more marshmallow. But don’t feel bad for him. Feel bad for me. Because I’m crying like that right now, too. For my marshmallows are gone. Devoured. Engulfed . It doesn’t matter who ate them, let’s just say they are gone forever.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRldblttgDb8Wswrqg-7W_4Wl9T0qRQApyzOlKGo6IjZMc-j-5E8WJcQONhi1x_x9gB7-gwQA_fLyztUABG_86X7GfAImluhczZos27E4qCBaknnr41hehePJnZivA72C4XAaGQ/s1600/mm+arial.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRldblttgDb8Wswrqg-7W_4Wl9T0qRQApyzOlKGo6IjZMc-j-5E8WJcQONhi1x_x9gB7-gwQA_fLyztUABG_86X7GfAImluhczZos27E4qCBaknnr41hehePJnZivA72C4XAaGQ/s400/mm+arial.jpg" alt="" id="BLOGGER_PHOTO_ID_5717363501292213874" border="0" /></a></p><p class="MsoNormal"><br /></p><p class="MsoNormal">You also might be thinking that instead of you feeling bad for me, I should be feeling bad for you, since you didn't get any marshmallows and I did. But in this case, it is better not to have loved at all than it is to have loved and lost, for my entire family loved and then lost and now we are miserable and our life just sucks without our chocolate covered marshmallows.</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDoNTjEyud_siJ43kcw1r5RIsxDBRFJ3T9pZBx0pkSUrRkVVQR0N1SL8tJTHIP64UbZTKkhG2ORfpxSLZLSS_zoLimXcDmKo0D4pKH6yo2dyWy1oKCve7BfzlYhoEyITu7RBgDA/s1600/tears+falling.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDoNTjEyud_siJ43kcw1r5RIsxDBRFJ3T9pZBx0pkSUrRkVVQR0N1SL8tJTHIP64UbZTKkhG2ORfpxSLZLSS_zoLimXcDmKo0D4pKH6yo2dyWy1oKCve7BfzlYhoEyITu7RBgDA/s400/tears+falling.jpg" alt="" id="BLOGGER_PHOTO_ID_5718531103728382018" border="0" /></a></p> <p class="MsoNormal"><br /></p><p class="MsoNormal">I can’t even look at this picture without enormous tears of anguish welling in my eyes. No, not the picture above, the picture below:</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoENwrV6xBbt9fC0btx_Y7xJyQ3gQX_l22PL0hXJwsqJmVvCv1cw2IMqnnwKdoL1Zb5LBX99c_eaz3VqOp6b-cmFVJxRdH9npVgu8SREe9W84azHMNp6JhiN30BoC62hfh_exNA/s1600/mm+huge+%25281%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoENwrV6xBbt9fC0btx_Y7xJyQ3gQX_l22PL0hXJwsqJmVvCv1cw2IMqnnwKdoL1Zb5LBX99c_eaz3VqOp6b-cmFVJxRdH9npVgu8SREe9W84azHMNp6JhiN30BoC62hfh_exNA/s400/mm+huge+%25281%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5717361311908600834" border="0" /></a></p> <p class="MsoNormal"><br /></p><p class="MsoNormal">And look at these. They’re stuffed with peanut butter. I hope you are crying now, too.</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75CHzMy3C-zTo6m4n0BCBhZUPSyRjzdyYCPZiIrzlp5m2Rw4xlp7LJPo5oLf0SvlTqD3uhP9gTGvSN1TI00dZGMXLixV5GBS8fV2CVwr5-zHy-QA2sMAIyAO5eVFGgXusnWf1uA/s1600/mm+pb.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75CHzMy3C-zTo6m4n0BCBhZUPSyRjzdyYCPZiIrzlp5m2Rw4xlp7LJPo5oLf0SvlTqD3uhP9gTGvSN1TI00dZGMXLixV5GBS8fV2CVwr5-zHy-QA2sMAIyAO5eVFGgXusnWf1uA/s400/mm+pb.jpg" alt="" id="BLOGGER_PHOTO_ID_5717360450714738562" border="0" /></a></p> <p class="MsoNormal"><br /></p><p class="MsoNormal">Let me tell you about this marshmallow experience.<span style=""> </span>It was a gooey mess. Goopy, goopy globs stuck to my knife and cutting board and fingers and elbows and hair and iphone and every other single surface in the entire universe. Well, at least one person enjoyed working with the batter:<br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAoBZrLxJXKD8x9ciXSQoMdvszeB8ksYMrdT9Ekp2Z7qJcgbKq1MonK9u1eibQV_UTbsQUFkepjQWgjWOnrtYkjCJJycKdttojrc7rHEh1NC0z8Ql-9J_Vck_n3_eFC_sa22myA/s1600/Screen+Shot+2012-03-11+at+12.55.40+AM.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAoBZrLxJXKD8x9ciXSQoMdvszeB8ksYMrdT9Ekp2Z7qJcgbKq1MonK9u1eibQV_UTbsQUFkepjQWgjWOnrtYkjCJJycKdttojrc7rHEh1NC0z8Ql-9J_Vck_n3_eFC_sa22myA/s400/Screen+Shot+2012-03-11+at+12.55.40+AM.png" alt="" id="BLOGGER_PHOTO_ID_5718530171435936194" border="0" /></a></p><p class="MsoNormal">I almost trashed the batch! The first few marshmallows I cut were globby, pathetic mounds that did not merit consumption by even the most wretched and miserable creatures on our planet. But I was in it too far to quit. I allowed the massive patty of uncut marshmallows to dry out a for 6 more hours until they were hard enough to maintain the approximate shape of a cube. Then I dipped them in chocolate and even salvaged the globby-glob ones by stuffing them with peanut butter and then dipping those in chocolate, too. I am happy to say that the hard work was worth it!<br /></p><p class="MsoNormal">These are special. Sweet, soft, melty in your mouthy, everything you could want a marshmallow to be. They are a pain in the ass to make, though, so only attempt them if you are patient person whom stuff doesn't tend to stick to, and even then, only if you know will be able to graciously tolerate their absence once your supply is depleted.<br /></p><p class="MsoNormal" style="margin: 0.1pt 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iaRB2qCmXt-pel3pUYUZYvfDZD2y-yk5VMTvQdX5RqKafUi5Ck6GixG5tKnUW-YSRJ7IAEGZRHlvOKqhCkN0dHfxVTehOc96yLHlUPFQbJp3TztCMgPd7YUAEtLd02420V8OUg/s1600/mm+eyeball.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iaRB2qCmXt-pel3pUYUZYvfDZD2y-yk5VMTvQdX5RqKafUi5Ck6GixG5tKnUW-YSRJ7IAEGZRHlvOKqhCkN0dHfxVTehOc96yLHlUPFQbJp3TztCMgPd7YUAEtLd02420V8OUg/s400/mm+eyeball.jpg" alt="" id="BLOGGER_PHOTO_ID_5718531094328947122" border="0" /></a></p><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">Couldn't resist.</span><br /></span></div><p class="MsoNormal" style="margin: 0.1pt 0in;"></p><p class="MsoNormal" style="margin: 0.1pt 0in;"><br /></p><p class="MsoNormal"></p><p class="MsoNormal"><b style=""><span style="font-size:14pt;"><span style="font-size:180%;">Homemade Marshmallows, Peanut Butter Filled and Chocolate Dipped</span><span style="font-size:100%;"><br /></span></span></b></p> <p class="MsoNormal"><span style="font-size:100%;">~Basic marshmallow recipe adapted from the <a href="http://www.foodnetwork.com/recipes/ina-garten/homemade-marshmallows-recipe/index.html">Barefoot Contessa</a>.</span><span style=";font-size:100%;" > </span><span style="font-size:100%;">Next time, I’ll be trying Martha Stewart’s recipe, which looks quicker and easier.</span><span style=";font-size:100%;" > </span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-size:100%;"><b style=""><span style=";font-family:Times;" >Ingredients</span></b></span></p> <ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style=";font-family:Times;font-size:100%;" >3 packages unflavored gelatin </span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style=";font-family:Times;font-size:100%;" >1 1/2 cups granulated sugar </span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style=";font-family:Times;font-size:100%;" >1 cup light corn syrup*</span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style=";font-family:Times;font-size:100%;" >1/4 teaspoon kosher salt </span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style=";font-family:Times;font-size:100%;" >1 tablespoon vanilla extract*</span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style=";font-family:Times;font-size:100%;" >Confectioners' sugar, for dusting</span></li></ul> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" > </span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" >*Fancy Toast Notes: </span></p> <ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style=";font-family:Times;font-size:100%;" >Do not use dark corn syrup (like I did) or it will take at least 24 hours for the marshmallows to set.</span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style=";font-family:Times;font-size:100%;" >Use the best quality vanilla extract you can find, since the vanilla flavor is so prominent in these marshmallows. I’ve been using <a href="http://www.thespicehouse.com/spices/pure-vanilla-bean-paste-madagascar-bourbon-island">vanilla bean paste</a>, which is loaded with flecks of vanilla bean.<br /></span></li><li class="MsoNormal" style="margin-top: 0.1pt; margin-bottom: 0.1pt;"><span style=";font-family:Times;font-size:100%;" >Instead of one tablespoon vanilla extract, I did two teaspoons of vanilla paste and one teaspoon of almond extract.<span style=""> </span>I highly recommend this combination, especially if you’re not planning on adding the peanut butter component.</span></li></ul> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-size:100%;"><b style=""><span style=";font-family:Times;" > </span></b></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-size:100%;"><b style=""><span style=";font-family:Times;" >Directions</span></b></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-size:100%;"><b style=""><span style=";font-family:Times;" >Basic Marshmallows</span></b></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" >Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. </span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" >Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. </span><span style=";font-family:Times;font-size:100%;" >Remove from the heat.</span></p><p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" > </span><span style=";font-family:Times;font-size:100%;" > (If you don't have a candy thermometer, let the mixture come to a boil and remove from heat after it has boiled for one minute.)</span></p><p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" ><br /></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" >With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly. (Do not mix for too long, or the batter will become too thick and difficult to work with.)</span></p><p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" ><br /></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" >With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.<br /></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" >Turn the marshmallows onto a board and cut them into squares. Dust them with more confectioners' sugar. </span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" >Makes 20-40 marshmallows, depending on the size.</span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" > </span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-size:100%;"><b style=""><span style=";font-family:Times;" >Chocolate-Dipped Marshmallows</span></b></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" >Melt 2 cups of good quality chocolate (I use Ghiradelli 60% cacao) at 30 second intervals, stirring between each one, until chocolate is melted.<span style=""> </span>Using fingers or toothpicks, dip the marshmallows halfway in the chocolate. Allow to cool completely before serving.</span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" > </span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-size:100%;"><b style=""><span style=";font-family:Times;" >Peanut Butter Stuffed AND Chocolate-Dipped </span></b></span></p> <p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" >Cut a marshmallow almost in half and spread the inside with creamy peanut butter.<span style=""> </span>Close up the marshmallow and dip the whole thing in the melted chocolate.<span style=""> </span>Repeat with remaining marshmallows.</span></p><p class="MsoNormal" style="margin: 0.1pt 0in;"><span style="font-size:100%;"><br /></span></p><p class="MsoNormal" style="margin: 0.1pt 0in;"><span style=";font-family:Times;font-size:100%;" >(</span><span style="font-size:100%;">I welcome any suggestions for making it easier to work with marshmallow batter. Some people suggest using cooking spray on a piece of plastic wrap, the knife, and your fingers, but I fear that the delicate flavor of the marshmallow would suffer when one's tongue detected traces of cooking spray. Some sites recommend confectioner's sugar sifted over everything, but that wasn't enough for me. Goodness gracious that was sticky stuff.)</span></p> <p class="MsoNormal"> </p><span style="font-size:100%;"><br /></span><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com1tag:blogger.com,1999:blog-27652180.post-1331643517296598262012-02-28T11:45:00.005-08:002012-02-28T12:57:30.941-08:00Ugly Scones with Brie and Caramelized Onions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwnMGNzzKvIFUnl2pw33reSn85oroVRuYsDFlVyF7DsLIyxY7hdgl9_lC64D_2c6IGhgUQ20eg1w_m3hd555dq4MfeiQBBztvCGcHjqNQM_muznDGogk1UPg_9RkU-cQy_tpWUQ/s1600/scone+3.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTwnMGNzzKvIFUnl2pw33reSn85oroVRuYsDFlVyF7DsLIyxY7hdgl9_lC64D_2c6IGhgUQ20eg1w_m3hd555dq4MfeiQBBztvCGcHjqNQM_muznDGogk1UPg_9RkU-cQy_tpWUQ/s400/scone+3.png" alt="" id="BLOGGER_PHOTO_ID_5714278677175614994" border="0" /></a><br /> <style>@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }p { margin: 0in 0in 0.0001pt; font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1;</style>Well, they’re ugly little things, perhaps the ugliest food I’ve ever made in my entire life. <span style=""> </span>But it’s not like I’m going to be decorating my walls with them…<br /><br /><p style="text-align: center; font-style: italic; font-weight: bold;" class="MsoNormal"><span style="font-size:130%;">Do you like my new scones?</span></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wW_KNKM4nQUMEmahNODopUmM4Id-ZFQuBEfgZKSFSwfHqAm0FLbJlIud12hZi_6yMJeLje34V81aKhsUa2oxh-s6XJ0aTfZSL_5L8fx2x5-Z3mNtFblPOe1ZcISiiYIriViHoA/s1600/scones.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wW_KNKM4nQUMEmahNODopUmM4Id-ZFQuBEfgZKSFSwfHqAm0FLbJlIud12hZi_6yMJeLje34V81aKhsUa2oxh-s6XJ0aTfZSL_5L8fx2x5-Z3mNtFblPOe1ZcISiiYIriViHoA/s400/scones.png" alt="" id="BLOGGER_PHOTO_ID_5714278687207300338" border="0" /></a></p> <p class="MsoNormal">When I first read the technique for stuffing the scones with caramelized onion and Brie, I was skeptical that the Brie would stay inside the scones and not melt out. <span style=""> </span>But I was so enamored with the concept that I followed the recipe anyway, and as you can see, there was a significant amount of leakage.<span style=""> </span>But perhaps the leakage was the author’s intention, because it was delightful. The melting Brie, avalanching from the scones and taking the caramelized onions with it, formed ugly little brown puddles all around the scones, and then crisped up quite marvelously and became my favorite part.</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQax6x-5yjSGFukDa57lepZqP2TvbOkgbESYXjF8zX_t7s1BQldwTihQwFDFEfZnghSoxcLEg8BLH1oqTJg1ZZGA_2hS-P03YYgUTAAdNGF9NSsF7T_Z1mpzCSsSYhW4Aq6knHyA/s1600/goop.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQax6x-5yjSGFukDa57lepZqP2TvbOkgbESYXjF8zX_t7s1BQldwTihQwFDFEfZnghSoxcLEg8BLH1oqTJg1ZZGA_2hS-P03YYgUTAAdNGF9NSsF7T_Z1mpzCSsSYhW4Aq6knHyA/s400/goop.png" alt="" id="BLOGGER_PHOTO_ID_5714283415635120930" border="0" /></a></p> <p class="MsoNormal">This crunchy spill-off was so fantastic that I used the surplus filling to make a batch of ugly little brown puddles without the scone dough.</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqzvrpVH99-LhDx_GUMhn5TdnSs83Om-6jEs4z4GIeAOjsvlu5J7V9qW5JwAykP-rSQYOG-0iLlF8F7GKdcE0arnbJVin0nxSsLmwQNXweGIa1wWuQMbrG2CJRR28fWtTtPpDKg/s1600/puddles.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqzvrpVH99-LhDx_GUMhn5TdnSs83Om-6jEs4z4GIeAOjsvlu5J7V9qW5JwAykP-rSQYOG-0iLlF8F7GKdcE0arnbJVin0nxSsLmwQNXweGIa1wWuQMbrG2CJRR28fWtTtPpDKg/s400/puddles.png" alt="" id="BLOGGER_PHOTO_ID_5714283943984153746" border="0" /></a></p> <p class="MsoNormal">Delicious? Yes. Pretty? No. <span style=""> </span>But there certainly is an advantage to serving ugly food. Think about how much more attractive you, as a host, will seem to your guests, if you set down a plate of unsightly fare.<span style=""> </span>If you serve a good-looking meal, you run the risk of your guests gazing adoringly at their plate of beautiful food, immediately casting their eyes upon you to praise you, but then noticing flaws of which they were previously unaware.<span style=""> </span>Then, disappointed in your face, they might get up and leave during the middle of dinner, and then you will cry, and then you will be even less attractive than before.<br /></p> <p class="MsoNormal">An option with a happier ending: consider serving these only to your ugly friends. </p> <p class="MsoNormal">That was mean. Sorry. How cruel of me to exclude beautiful people from the pleasures of these ugly little puddles.<span style=""> </span>I should try to be a nicer person. Perhaps a more inclusive alternative would be to garnish a salad with them, allowing the beauty of the salad to overwhelm the ugly little crunchers, and then even your pretty friends will eat them. <span style=""> </span>A no-tears solution!</p><p class="MsoNormal"><br /></p> <p style="font-weight: bold; color: rgb(51, 51, 153);" class="MsoNormal"><span style="font-size:180%;"> Ugly Little Delicious Little Crisp Little Puddles of Caramelized Onion and Brie <span style="font-size:100%;">(Scroll down for the scone recipe if you would like that instead.)</span><br /></span></p><p class="MsoNormal">Directions:<br /></p><p class="MsoNormal">Caramelize some onions, season with salt and pepper. Mix with Brie. Dollop little puddles of the mixture on a baking sheet lined with a silicone sheet (or parchment paper). Bake at 400 degrees. I'm not going to give you a time amount because you just have to keep your eye on them. The Brie will melt, bubble, and then start crisping up, and that's when you remove them from the oven. Allow to cool completely for maximum crunchiness. Eat as is, or use them as garnishes for salad, soup, or fancy toasts. </p><p class="MsoNormal"><br /></p> <p style="font-weight: bold; color: rgb(102, 51, 102);" class="MsoNormal"><span style="font-size:180%;">Scones Stuffed With Caramelized Red Onions and Brie</span></p> <p class="MsoNormal">~from <a style="font-style: italic;" href="http://www.amazon.com/Savory-Baking-Mary-Cech/dp/0811859061">Savory Baking: Warm and Inspiring Recipes for Crisp, Crumbly, Flaky Pastries</a></p> <p class="MsoNormal"><span style="font-weight: bold;">Onion Filling</span> </p> <p class="MsoNormal">2 medium red onions, peeled, cut in half, and cut into ¼ - inch slices</p><p class="MsoNormal">4 tablespoons olive oil</p> <p class="MsoNormal">3 tablespoons sherry wine vinegar</p> <p class="MsoNormal">salt and pepper</p> <p class="MsoNormal"> </p> <p class="MsoNormal"><span style="font-weight: bold;">Scones</span> </p> <p class="MsoNormal">3 ½ cups all-purpose flour</p> <p class="MsoNormal">1 tablespoon baking powder</p> <p class="MsoNormal">½ teaspoon baking soda</p> <p class="MsoNormal">½ teaspoon salt</p> <p class="MsoNormal">2 cups plus 3 tablespoons heavy cream</p> <p class="MsoNormal">8 ounces Brie, cut into ½-inch pieces</p><p class="MsoNormal"><br /></p> <p class="MsoNormal"> </p><p class="MsoNormal"><span style="font-weight: bold;">Directions:</span><br /></p> <p style="margin: 0.1pt 0in;"><span style="font-size:100%;">To prepare filling, sauté onions in the oil in a large, wide-bottomed skillet over high heat. Season to taste with salt and pepper. Cook onions for 10 minutes, stirring once or twice for even cooking; they will start to turn translucent and soften. Decrease heat to medium, add sherry wine vinegar and continue cooking for another 5 minutes, stirring occasionally, until onions are golden brown and very soft, 20-25 minutes. Transfer caramelized onions to plate to cool.</span></p><p style="margin: 0.1pt 0in;"><span style="font-size:100%;"><br /></span></p> <p style="margin: 0.1pt 0in;"><span style="font-size:100%;">To prepare scones, preheat oven to 375°F and line baking sheet with parchment paper or nonstick baking mat. Stir flour, baking powder, baking soda and salt together in medium bowl. Pour 2 cups of heavy cream over flour mixture. Mix flour and cream with your fingers, forming a soft, slightly sticky dough. Mix dough gently and briefly. Don’t worry if you see a few dry flour patches.</span></p><p style="margin: 0.1pt 0in;"><span style="font-size:100%;"><br /></span></p> <p style="margin: 0.1pt 0in;"><span style="font-size:100%;">Turn moist dough out onto a floured work surface and divide into two equal pieces. Gently knead each piece several times, then flatten each into a ½-inch thick disc, about 9 inches in diameter. Dot one disc of dough with the Brie and spread the caramelized onions evenly over the top. Place the other disc of dough on top of the onions and gently press down the edges, sealing the two discs together. Lift the sandwiched disc onto a cutting board. With a long sharp knife, cut the round disc into 12 pie-shaped wedges (see note below).</span></p> <p style="margin: 0.1pt 0in;"><span style="font-size:100%;">Evenly space scones on the prepared baking sheet, leaving about 1 inch between each one to allow for slight spreading. Brush tops with remaining 3 tablespoons of cream. Bake until lightly browned, 15 to 20 minutes. Remove baking sheet from oven and place on cooling rack. Serve scones warm. Makes 12.</span></p><p style="margin: 0.1pt 0in;"><br /></p><p style="margin: 0.1pt 0in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaewtmw6nxlQGkS_QVU_-JmHZGfH5x33OwAooP7lLSA22hL5U5UTzYjUJHapAxREmNe79SNqZyUPQMF6vL61DE6wmzTPemPpWfnyGF5JICLGrYpE8wuUS8_SktHhda7ziSzIFhBw/s1600/scone+and+soup.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaewtmw6nxlQGkS_QVU_-JmHZGfH5x33OwAooP7lLSA22hL5U5UTzYjUJHapAxREmNe79SNqZyUPQMF6vL61DE6wmzTPemPpWfnyGF5JICLGrYpE8wuUS8_SktHhda7ziSzIFhBw/s400/scone+and+soup.png" alt="" id="BLOGGER_PHOTO_ID_5714278730015944370" border="0" /></a></p><p style="margin: 0.1pt 0in; text-align: center;"><span style="font-style: italic;">Delicious with soup!</span><br /></p> <p style="margin: 0.1pt 0in;"><span style="font-size:100%;"> </span></p><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com3tag:blogger.com,1999:blog-27652180.post-40092707608533374592012-02-04T20:07:00.000-08:002012-02-04T20:28:24.624-08:00Deadly Roasted Garlic<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84_gjNZGaOQEHuiduvlRAZB24hKGg0ARwOld381HE2MW5xE4QGxmvoqZJ9FIuq5HyVAhIEomkkxGJI_3IF64ChMGF5QAAKa62rRYxYtHgQ_zwddDrk9a07GZv50IX8AtWMjlbjg/s1600/garlic+heads.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84_gjNZGaOQEHuiduvlRAZB24hKGg0ARwOld381HE2MW5xE4QGxmvoqZJ9FIuq5HyVAhIEomkkxGJI_3IF64ChMGF5QAAKa62rRYxYtHgQ_zwddDrk9a07GZv50IX8AtWMjlbjg/s400/garlic+heads.jpg" alt="" id="BLOGGER_PHOTO_ID_5705500815019565106" border="0" /></a><br /> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p class="MsoNormal">Roast some garlic and put it on a hamburger. But don’t store it in your fridge and THEN put it on a hamburger, or you might die. </p> <p class="MsoNormal">One day I thought about how super it would be to store roasted garlic in my fridge, always and forever available at a moment’s notice.<span style=""> </span>So I roasted 14 heads of garlic, tenderly squeezed out each succulent clove, and submerged them all in oil. Immediately afterward, I learned that garlic stored in oil is a haven for botulism. Who knew?<span style=""> </span></p> <p class="MsoNormal">So beautiful and innocent, yet if left in your fridge for more than three weeks, it can make you violently ill. Or worse, not even alive. Or even worse, your guests not alive.</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpb1AjCsDsKJEouoNWVU_F4um3XrqaMBZRt6dBZuFoMx_eFn3Dpu-U3nFsrQLv49SNf62Ycti4WETLk0gIgJKL7IIzoOHwqvjDQj4cOOX7HNBkX6YYR0qeXW0cb6h__sSJ-8t2QA/s1600/garlic+jar.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpb1AjCsDsKJEouoNWVU_F4um3XrqaMBZRt6dBZuFoMx_eFn3Dpu-U3nFsrQLv49SNf62Ycti4WETLk0gIgJKL7IIzoOHwqvjDQj4cOOX7HNBkX6YYR0qeXW0cb6h__sSJ-8t2QA/s400/garlic+jar.jpg" alt="" id="BLOGGER_PHOTO_ID_5705500826693136802" border="0" /></a></p> <p style="text-align: center;" class="MsoNormal"><span style="font-size:85%;"><span style="font-style: italic;">so pretty, yet so possibly lethal</span></span><br /></p><p class="MsoNormal">Usually I ignore health warnings from the FDA (I eat sushi and non-pasteurized cheeses when I’m pregnant, I pull a roasted chicken when it reaches a pinky 150 degrees instead of 180 degrees, etc.), but this seemed serious.<span style=""> </span>So I asked a friend who has mastered the art of canning, and she reluctantly agreed that botulism warnings are not to be taken lightly.</p> <p class="MsoNormal">Woe was me. How would I ever find enough ways to consume 14 heads of roasted garlic within three weeks? </p> <p class="MsoNormal">Here’s the list I came up with.<span style=""> </span></p> <p class="MsoNormal">1: Re-create Stilton burgers from the Goose Island Brewpub.<span style=""> </span>A hamburger on pumpernickel with roasted garlic, Düsseldorf mustard, and Stilton cheese.<span style=""> </span>It’s supposed to be pepper-crusted but we forgot. Oops. Oh well, we'll have to try again. Life could be worse.<br /></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd51RJ3jWfm7EzfNpTAdkH3SDBDOSS-Jjeky_EP7Pjpjc7XADNfcyysFxS0a7a5Bpkrr_Cp3KsyzK8UjbL4rw-x5Mx57h2ls6nJDTQ6ZmRnpSpW9Dc-p1qvbSXkHfy2ZnXAPtgOg/s1600/burger+vignette.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd51RJ3jWfm7EzfNpTAdkH3SDBDOSS-Jjeky_EP7Pjpjc7XADNfcyysFxS0a7a5Bpkrr_Cp3KsyzK8UjbL4rw-x5Mx57h2ls6nJDTQ6ZmRnpSpW9Dc-p1qvbSXkHfy2ZnXAPtgOg/s400/burger+vignette.jpg" alt="" id="BLOGGER_PHOTO_ID_5705500832787870130" border="0" /></a></p> <p class="MsoNormal">2: Garlic-Lemon Butter. Botulism isn’t a concern at freezing temperatures, so this is the part where I demonstrate that I am more intelligent than fatal microbes.</p> <p class="MsoNormal">3: Garlicky Cheesy Mashed Potatoes. Make mashed potatoes your normal way. Add enough roasted garlic and cream cheese to make it taste like mashed potatoes with garlic and cream cheese. </p> <p class="MsoNormal">4.<span style=""> </span>Dollop on a pizza.</p> <p class="MsoNormal">5. Purée with herbs and sour cream and swirl into soup. Actually I didn’t do this one but it sounds AWESOME and I’m totally doing it next time don't copy me.</p> <p class="MsoNormal">What else, besides popping them like candy?</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYQ82b4745kcjnvLP7GwuyeqBMiRx1ddLn4oG0icAn_EfQ5kY0JLB8xeafiBmN8-u_wLH1IqipakBigZQueSTlPVhsgWeVqwAGgGTcnzyUp6SiBbEpCM4EMC9I8LxECnhtuw1Cg/s1600/garlic+from+above.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYQ82b4745kcjnvLP7GwuyeqBMiRx1ddLn4oG0icAn_EfQ5kY0JLB8xeafiBmN8-u_wLH1IqipakBigZQueSTlPVhsgWeVqwAGgGTcnzyUp6SiBbEpCM4EMC9I8LxECnhtuw1Cg/s400/garlic+from+above.jpg" alt="" id="BLOGGER_PHOTO_ID_5705500822348438098" border="0" /></a></p><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com3tag:blogger.com,1999:blog-27652180.post-81942007606044626232012-01-19T13:40:00.000-08:002012-01-19T13:55:54.371-08:00Lovely Apple Tart Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBOfaub9ojm1Vfj84U8sH3MTL0qorNhy3k3JXXL6DjBMgzjygfxc7QCy7o1-XX38F0_gNF8higzIrE2tFY4RmBye7vFq02aVSCdPMpRpDRKrzLB2ZQsZpAQEk35_66GpTPaUT1Q/s1600/apple+cake+%25283%2529.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeA0bq6WEebHAWW8QnHqpLy45owQ1E4xE23-KmFDVa83Ii7G-XeehVZGFeQmNO8Q2S9jAeXFd569ckhZAtxiEjB5Fg3Q2spbe9euwwQioCHDitpLpqd9r3SP69N3ZpRQdAvFPhqw/s1600/apple+cake+%25282%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeA0bq6WEebHAWW8QnHqpLy45owQ1E4xE23-KmFDVa83Ii7G-XeehVZGFeQmNO8Q2S9jAeXFd569ckhZAtxiEjB5Fg3Q2spbe9euwwQioCHDitpLpqd9r3SP69N3ZpRQdAvFPhqw/s400/apple+cake+%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5699462414309094242" border="0" /></a><br /> <style>@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }a:link, span.MsoHyperlink { color: blue; text-decoration: underline; }a:visited, span.MsoHyperlinkFollowed { color: purple; text-decoration: underline; }div.Section1 { page: Section1; }</style> <p class="MsoNormal">Just this once, I am letting the children entertain themselves while I blog. It’s not going well.<span style=""> </span>I can barely even finish a sen</p> <p class="MsoNormal">Kids are a lot of work, you know.<span style=""> </span>They need this and they need that and they spill this and break that and then they poop on<br /></p> <p class="MsoNormal">Okay, I’m back! Where were we? Oh yeah, I was telling you about this fantastic apple tart recipe where I slice apples really thinly and then mi</p> <p class="MsoNormal">Well THAT wasn’t pretty.<span style=""> </span> Wait until my husband hears about that. He'll</p> <p class="MsoNormal">Crap I can’t do this. Here’s that apple tart that I’ve been making for a few years now that I’m still not sick of:</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIlS4bWczcklCvPBwgxrvDIVMangNyFojbL82HwfHxuteikYW6nI1hVV2-td7ADwM2khC9cZsUhIEbuQ5bd8aXY40yg0680lyhUsEkWot3PWzjmKlmsUeuLtqMgsrZo2p838IyQ/s1600/apple+cake+%25281%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIlS4bWczcklCvPBwgxrvDIVMangNyFojbL82HwfHxuteikYW6nI1hVV2-td7ADwM2khC9cZsUhIEbuQ5bd8aXY40yg0680lyhUsEkWot3PWzjmKlmsUeuLtqMgsrZo2p838IyQ/s400/apple+cake+%25281%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5699462424106257266" border="0" /></a></p> <p class="MsoNormal"><a href="http://orangette.blogspot.com/2009/01/calls-for-cake.html">http://orangette.blogspot.com/2009/01/calls-for-cake.html</a></p> <p class="MsoNormal">Read what Molly has to say about it. She says it better than I ever could, even if my children weren’t cl</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBOfaub9ojm1Vfj84U8sH3MTL0qorNhy3k3JXXL6DjBMgzjygfxc7QCy7o1-XX38F0_gNF8higzIrE2tFY4RmBye7vFq02aVSCdPMpRpDRKrzLB2ZQsZpAQEk35_66GpTPaUT1Q/s1600/apple+cake+%25283%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBOfaub9ojm1Vfj84U8sH3MTL0qorNhy3k3JXXL6DjBMgzjygfxc7QCy7o1-XX38F0_gNF8higzIrE2tFY4RmBye7vFq02aVSCdPMpRpDRKrzLB2ZQsZpAQEk35_66GpTPaUT1Q/s400/apple+cake+%25283%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5699462415900793842" border="0" /></a></p><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com2tag:blogger.com,1999:blog-27652180.post-84851104936123696322011-12-29T09:54:00.000-08:002011-12-29T18:26:07.481-08:00Gruesome Footage of Delightfully Gelatinous Chicken Stock<span class="section1142style320"><i>There are two lasting bequests we can give our children: one is roots, the other is wings."</i></span> — Henry Ward Beecher<br /><div style="text-align: center;"><br /></div><p class="MsoNormal">We can also give them chicken feet so that they can help us make jiggly chicken stock. Yes, jiggly chicken stock, the best kind of chicken stock. Gelatinous, flavorful, and nutrient-rich. The only thing wrong with making chicken stock made out of chicken feet is the chicken feet.</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6_4ACqS-1ZVdxulHT0OR5qNRiTL7fFfA8XmsPX9hRYjDxAHRX9ukp3Q26gUkClIAfxq3gfOo_-tBh6flnZNnABbAxlKPTf1CT-vhMBSMQOVAXCXjDwLSNE-e2AmT0U0vI3X7tQ/s1600/stockpotcook.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV6_4ACqS-1ZVdxulHT0OR5qNRiTL7fFfA8XmsPX9hRYjDxAHRX9ukp3Q26gUkClIAfxq3gfOo_-tBh6flnZNnABbAxlKPTf1CT-vhMBSMQOVAXCXjDwLSNE-e2AmT0U0vI3X7tQ/s400/stockpotcook.jpg" alt="" id="BLOGGER_PHOTO_ID_5691611241880344354" border="0" /></a></p> <p style="text-align: center;" class="MsoNormal"><span style="font-size:78%;"><span style="font-style: italic;">The footage only gets grosser the farther down you scroll, so if this grosses you out, then you should maybe stop reading. Not that I want you stop reading, though. So you should just keep reading, even if you think this picture is gross.<br /></span></span></p><p class="MsoNormal">I got as far as purchasing the feet. Once I got home and set them on the table, I got stuck. I sat there with my head in my hands, involuntarily moaning, occasionally poking the package of feet with an old chopstick, wondering why I had decided to spend my Wednesday gagging at nasty chicken feet instead of doing something fun, or even better, normal.</p> <p class="MsoNormal">Along came Alice, who noticed my obvious distress and clambered up onto the chair next to me.<span style=""> </span>She put her hand on mine and said, “It’s OK, Mommy.<span style=""> </span>The chicken feet aren’t alive. They aren’t going to get you.”</p> <p class="MsoNormal">“I know, but they’re FOUL. I can’t even look at them…how am I going to get them out of the package? How am I ever going to achieve jiggly chicken broth?”</p> <p class="MsoNormal">“I’ll do it, Mom. I’m braver than you.” And before I could protest, or ask her if she got my joke, she tore open the plastic wrap, fearlessly grabbed two chicken feet, and gleefully waved them around in the air. A squeal of horror began to leak from the depths of my soul, but was squelched by a sudden, overwhelming rush of love and adoration for my little girl.<span style=""> </span>Tears welled up in my eyes, blurring the scaly appendages so that I could no longer tell what was a dancing chicken foot and what was my daughter’s ecstatic face. My revulsion to chicken feet disappeared, leaving me with nothing but an all-encompassing love of all creatures great and small, furry and feathery, blah blah blah blah. Whatever. My warm and fuzzy bubble was abruptly shattered when Alice requested two skewers (“those giant toothpicks”) so that she could turn the chicken feet into puppets and make them talk to each other. I have never experienced dry heaving and laughing at the same time, but this might have been the closest I’ve ever come.</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgegvEkr2FkfguTBqhEQwhp6n8EBdd0SefaQ53wBoOk2RCT_jYNulk_07wRtOPEwTPxs1vGB7XyK9vsuH7e3HpdAvHVG9gYBZQe4OPxs5x19dLm3KyjPIqVOjJlLqWragrLaikA/s1600/raw+feet+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgegvEkr2FkfguTBqhEQwhp6n8EBdd0SefaQ53wBoOk2RCT_jYNulk_07wRtOPEwTPxs1vGB7XyK9vsuH7e3HpdAvHVG9gYBZQe4OPxs5x19dLm3KyjPIqVOjJlLqWragrLaikA/s400/raw+feet+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5691680583199289010" border="0" /></a><span style=""> </span></p> <p class="MsoNormal">How are YOU doing right now, anyway? I hope I haven’t lost anyone. <span style=""> </span>But I won’t take offense if you’ve clicked away by now. And in case you arrived on this post to actually learn about making stock with chicken feet, I will eventually get to that. But first I must ramble on about my child for just a little longer. I hope you understand.</p> <p class="MsoNormal">Anyway, I gave her some skewers. Who am I to deny her that joy? I did the skewering, of course.<span style=""> </span>Duh. You think I would let a three year old skewer raw chicken feet by herself? Now that’s just unsafe.</p> <p class="MsoNormal">She grabbed the skewers and enthusiastically acted out a few puppet scenes. (That was the part of the story where I gave my child wings, by the way, but not real wings, because this story is about feet. Although wings make good stock, too...) Encouraged by her boldness in the face of danger, I marched into the kitchen, unwrapped the rest of the feet, and proceeded to hack off their talons.</p> <p class="MsoNormal">The dry heaves returned.<br /></p><p class="MsoNormal">I questioned whether this was a necessary step, but the internet declared it so, in order for the gelatin in the bones to seep out.<span style=""> </span>It turns out I will do whatever it takes to get jiggly broth, so I cut those claws off as quickly as I could and threw the feet into the stockpot. Alice helped. I like to think that she grew some roots that day.<br /></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0t8q7pbt2tKkJu_fLCN921e2Uzlnn3TRiOE3yv3wGGzx9fX7U3dHXW-32GGz3z8hv2HtILLV_0OoBHIrN8F9GB1e8o55pDZxssW6tHsqv_UGEGNkoIU1Ux2fceZiyzAEUIJ2uw/s1600/raw+feet.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0t8q7pbt2tKkJu_fLCN921e2Uzlnn3TRiOE3yv3wGGzx9fX7U3dHXW-32GGz3z8hv2HtILLV_0OoBHIrN8F9GB1e8o55pDZxssW6tHsqv_UGEGNkoIU1Ux2fceZiyzAEUIJ2uw/s400/raw+feet.jpg" alt="" id="BLOGGER_PHOTO_ID_5691679303895602738" border="0" /></a><span style=""> </span></p> <p class="MsoNormal"><br /></p><p class="MsoNormal"><span style="font-size:130%;"><span style="font-weight: bold;">Recipe for Gelatinous Chicken Stock Made with Chicken Feet</span></span><br /></p> <p class="MsoNormal">Actually, I’m not going to give you an <span style="font-style: italic;">exact</span> recipe, for a few reasons:</p><div style="text-align: justify;"><span style=""><span style=""> 1.<span style="font: 7pt "Times New Roman";"> </span></span></span>There is such a wealth of information on the internet about homemade stock that I am not going to pretend that I know enough about it to be proclaiming myself a jiggly chicken stock expert.<br /><br /> 2. I don’t really think anyone is reading this post anymore. I’m pretty sure it’s too gross. I’m just writing it down so in twenty years when Alice tells me we never did anything fun when she was little, I have proof that her childhood was fucking awesome.<br /></div><br />But if you really are still reading this, and you really are curious, here is one way that you can achieve incredibly delicious, gelatinous chicken broth:<span style="font-weight: bold;"><br /></span><br /><span style="font-weight: bold;">Ingredients</span>:<br /><br /> - About 2 pounds of chicken feet. Chop off the talons and discard them. Hopefully your chicken feet will come already skinned, otherwise you’ll have to do that yourself. Ew.<br /><br /> -<span style=""><span style=""><span style="font: 7pt "Times New Roman";"> </span></span></span>The bones and carcasses from 2 roasted chickens.<br /> (EXTREMELY HELPFUL TIP: Any time you roast a chicken or bake chicken parts, you can freeze the carcass and leftover bones, even those from your guests.<span style=""> </span>It sounds soooooo gross to be scraping your guests’ bones into a bag and putting them in your freezer, but the stock cooks for so long that the germs have no chance.) <p class="MsoListParagraphCxSpMiddle"> </p> <p class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;"> - A few carrots, onions, and stalks of celery. Nothing needs to be peeled.<br /></p><p class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;"> - Two bay leaves, fresh or dried thyme, perhaps a teaspoon of peppercorns.<br /></p> -<span style=""><span style=""><span style="font: 7pt "Times New Roman";"> </span></span></span>Three quarts of cold water (I might have poured in four; I can’t remember. Someone else can give you more accurate measurements. Anyway, you really can’t mess up, unless you add too much water, and then your stock will be too thin.)<br /><br /><span style="font-weight: bold;">Directions:</span> <p class="MsoNormal" style="margin-left: 0.25in;">Bring all ingredients to a boil, skimming the scum from the top every once in awhile (or not).<span style=""> </span>Turn down heat and simmer for hours and hours and hours.<span style=""> </span>Then, go to a rehearsal and send your husband a text to please turn off the stove. Then, come home 4 hours later and find out that he didn’t get your text. Oh well, a little more simmering won’t hurt it.<span style=""> </span></p> <p class="MsoNormal" style="margin-left: 0.25in;">Let the stock cool for a bit. Strain out everything and discard everything but the stock. Separate into various container sizes and freeze for later use.</p> <p class="MsoNormal" style="margin-left: 0.25in;">Result: incredibly unctuous, smooth, thick flavorful stock that jiggles in the container like a bowlful of jell-o.</p><p class="MsoNormal" style="margin-left: 0.25in;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykbRKPudNcgdibk8LaiQKLo_kUeqz5kD-c6maBo65Y5oedayD4-GUSG7gJKBJWrFqhT-AWl3T7XSwI-qWnLxCWRyN7yIQm2wow3uu3704CeEJLPeLvFWCx6yhDpFI-CxnaYjNUA/s1600/kid+with+feet.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykbRKPudNcgdibk8LaiQKLo_kUeqz5kD-c6maBo65Y5oedayD4-GUSG7gJKBJWrFqhT-AWl3T7XSwI-qWnLxCWRyN7yIQm2wow3uu3704CeEJLPeLvFWCx6yhDpFI-CxnaYjNUA/s400/kid+with+feet.jpg" alt="" id="BLOGGER_PHOTO_ID_5691682933569857250" border="0" /></a><span style=""> </span><span style=""> </span></p><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com10tag:blogger.com,1999:blog-27652180.post-61563369167028374432011-11-21T08:22:00.000-08:002011-11-21T13:18:15.164-08:00Corn PuddingThis is the amount of corn pudding that I will eat today:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnhVya96Y7zjpysOyhdCjDdt9aWqlEY3yU5DTCSwCv2rHrV6G2F3eYTtxe7i1WnS51D5lokhH6uhXb-bPkHSfl7rDqxVSfXlihfIcf5KsIRvG5xffEGBLco1HI_BKv5IlrUSgKg/s1600/corn+pudding+single.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnhVya96Y7zjpysOyhdCjDdt9aWqlEY3yU5DTCSwCv2rHrV6G2F3eYTtxe7i1WnS51D5lokhH6uhXb-bPkHSfl7rDqxVSfXlihfIcf5KsIRvG5xffEGBLco1HI_BKv5IlrUSgKg/s400/corn+pudding+single.jpg" alt="" id="BLOGGER_PHOTO_ID_5677486466864172274" border="0" /></a><br /><br />But <span style="font-style: italic; font-weight: bold;">this</span> is how much corn pudding I <span style="font-weight: bold; font-style: italic;">wish</span> I were eating today:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9nTAVZbiauGA94IWNAz8UShYbHPiBix9CfYSaOFeC8zFT7g5y2dRh3C2dmN6nKB7_EGPZmaV6zjjdmWMdE9fT6uZHwBzfLSaocHq5FLhZqvuaEqZVzJvF6t0hjZSWnfSjBaHvQ/s1600/corn+pudding+multiple.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9nTAVZbiauGA94IWNAz8UShYbHPiBix9CfYSaOFeC8zFT7g5y2dRh3C2dmN6nKB7_EGPZmaV6zjjdmWMdE9fT6uZHwBzfLSaocHq5FLhZqvuaEqZVzJvF6t0hjZSWnfSjBaHvQ/s400/corn+pudding+multiple.jpg" alt="" id="BLOGGER_PHOTO_ID_5677486469991669074" border="0" /></a><br />And when you make this corn pudding, you will wish that you also owned 54 ramekins that you could fill up with corn pudding and eat in one day. Or give to 54 friends. If you have 54 friends. Which I don't, because I spend too much time at home, photoshopping ramekins.<br /><br />And if you're wondering if I actually sat here and counted all those ramekins, then I'm wondering how much time you really think I have. Because seriously, what a waste of time, to sit around counting photoshopped ramekins. The actual act of photoshopping ramekins, however, is meaningful, productive, and satisfying, and that is why I am not ashamed to say that I stay home and photoshop ramekins.<br /><br />If you're wondering why this corn pudding is so delicious that I could eat 54 ramekins of it, well, the secret is heavy cream. Lots of it. Eek. You probably won't believe it, but I actually winced a little as I poured the cream into the custard. And poured. And poured. And poured. You <span style="font-style: italic;">can</span> substitute half & half for the heavy cream, and it's <span style="font-style: italic;">almost</span> as good. And the advantage of that would be nothing. So go ahead and pick up a quart of heavy cream next time you're at the store, because you WILL be doubling the recipe, because everyone will eat ALL of it, and you WILL want more.<br /><br />And if you're wondering what other amazing photoshop skills I have, I can tell you that this is the limit of my talent. Duplicating objects and pasting them all over the place is about all I can do. See below.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFQrPX6ANJOBYCtCC9JCB_z92SQrvdtgzyW8rCocS0YjnPxdaveBtDVAQM641fwn1Tssa-4xcNFOLNlM6sb2p7FClEIj56AWxk7K6Xrzfxh6xEyyeEEWhutm906rR7PDzT_yRxA/s1600/three+eye+owen.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFQrPX6ANJOBYCtCC9JCB_z92SQrvdtgzyW8rCocS0YjnPxdaveBtDVAQM641fwn1Tssa-4xcNFOLNlM6sb2p7FClEIj56AWxk7K6Xrzfxh6xEyyeEEWhutm906rR7PDzT_yRxA/s400/three+eye+owen.jpg" alt="" id="BLOGGER_PHOTO_ID_5677555864450316354" border="0" /></a><br />It's a valuable skill. I think you'll agree. So if you have a little extra time, I could teach you how to do this, or you could just make corn pudding, depending on which skill is more important to you.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFk5RYaa94ZvNYtlKofiNrpqVBDSXid_uJITUVY00Zgruct-TYWUfrr3B7ueyP_ZbOyz9IOW_H8dy66KVK-2VmVQ8If_8oRrwIGuyFfuEDV1aUZwqTdh6ymX8zSsFesj2rDCaXg/s1600/corn+pudding+three.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFk5RYaa94ZvNYtlKofiNrpqVBDSXid_uJITUVY00Zgruct-TYWUfrr3B7ueyP_ZbOyz9IOW_H8dy66KVK-2VmVQ8If_8oRrwIGuyFfuEDV1aUZwqTdh6ymX8zSsFesj2rDCaXg/s400/corn+pudding+three.jpg" alt="" id="BLOGGER_PHOTO_ID_5677559711504955586" border="0" /></a><br /><span style="color: rgb(102, 0, 0);font-size:180%;" ><span style="font-weight: bold;">Corn Pudding</span></span><br />~Adapted from Emeril Lagasse (<a href="http://www.foodnetwork.com/recipes/emeril-lagasse/corn-pudding-recipe/index.html">Original recipe</a> is confusing; the directions are a little unclear. I also made a few substitutions/changes.)<br /><span style="font-size:100%;"><span style="font-weight: bold;"><br /></span>Ingredients:</span><ul class="kv-ingred-list1"><li class="ingredient">4 tablespoons unsalted butter</li><li class="ingredient">3/4 cup chopped yellow onions</li><li class="ingredient">1 small red pepper, chopped<br /></li><li class="ingredient">3 teaspoons minced garlic</li><li class="ingredient">4 cups fresh or frozen corn kernels</li><li class="ingredient">2 teaspoons chopped fresh thyme leaves, or 3/4 teaspoon dried thyme<br /></li><li class="ingredient">1 1/4 teaspoons salt</li><li class="ingredient">1/8 teaspoon cayenne</li><li class="ingredient">1/4 cup all-purpose flour</li><li class="ingredient">4 large eggs</li><li class="ingredient">2 cups heavy cream (or half & half)</li><li class="ingredient">1 tablespoon sugar</li><li class="ingredient">1/2 teaspoon ground black pepper</li><li class="ingredient">1 cup grated Havarti or cheddar cheese</li><li class="ingredient">6 strips bacon, cooked, drained and crumbled<br /></li><li class="ingredient">2 tablespoons chopped green onions</li></ul><h2><span style="font-size:100%;">Directions:</span></h2> <p class="instruction"> Preheat the oven to 350 degrees F. Grease a 2-quart baking dish ( or lots of ramekins) and set aside.<br /></p> <p>In a large saucepan, melt the butter over medium-high heat. Add the onions and pepper and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the corn, thyme, 3/4 teaspoon of the salt, and the cayenne, and cook, stirring, until just tender and starting to turn golden, 4 minutes. Add the flour and cook, stirring, for 2 minutes. Remove from the heat and let cool slightly.</p><p>Make the custard. In a large bowl, whisk the eggs, cream, sugar, thyme, remaining 3/4 teaspoon salt, and black pepper until frothy. </p> <p>Put half of the corn mixture in a food processor with a little of the custard and blend until smooth.</p> <p>Add the pureed corn and whole corn mixtures and the cheese, crumbled bacon, and green onions and whisk to combine. Pour into the prepared dish and bake until set and a knife inserted into the center comes out clean, 50 minutes to 1 hour. (If using ramekins, watch carefully, as they will cook in about 30-40 minutes.)<br /></p> <p>Remove from the oven and let rest for 10 minutes before serving.</p><p><br /></p><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com0tag:blogger.com,1999:blog-27652180.post-74364983607749538552011-11-02T20:22:00.000-07:002011-11-02T21:27:32.406-07:00Mommy & Me: A Trip to the Meat Locker<span style="color: rgb(0, 0, 0);font-family:times new roman;" >Tired of the same old playgrounds day after day?</span><span style="color: rgb(0, 0, 0);font-family:times new roman;" > </span><span style="color: rgb(0, 0, 0);font-family:times new roman;" >Crowds at the museums got you down? Looking for a new experience that will be fun for you AND your toddler?</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8zpbNKFK5omq4jvYkEjuvjJrjmgRwByASCckHb3oKHHrzwazr-hVsU7_gVegTbIxCF4etRlaIDxc109ka79FQ4IcE33WsK0oVutvgWe4gYiJK6ljeNLNXbxDdIwOMfabRwQu5w/s1600/sign.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8zpbNKFK5omq4jvYkEjuvjJrjmgRwByASCckHb3oKHHrzwazr-hVsU7_gVegTbIxCF4etRlaIDxc109ka79FQ4IcE33WsK0oVutvgWe4gYiJK6ljeNLNXbxDdIwOMfabRwQu5w/s400/sign.jpg" alt="" id="BLOGGER_PHOTO_ID_5670610038206053122" border="0" /></a><br /><span style="color: rgb(0, 0, 0);font-family:times new roman;" >Dress him warmly and take him on a trip to </span><a style="color: rgb(0, 0, 0); font-family: times new roman;" href="http://www.peoriapacking.com/">Peoria Packing’s Butcher Shop</a><span style="color: rgb(0, 0, 0);font-family:times new roman;" >, where heaps and heaps of unpackaged meat are piled in open bins. You get to walk right up to the bins, choose your cut of meat, and put it in a plastic baggie all by yourself! </span> <span style="color: rgb(0, 0, 0);font-family:times new roman;" >Fun for the whole family!</span><br /><br /><p face="times new roman" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWQuAf0IptADPIbjGqiOh0PuxEzrrfUIedhl7vSwbvB90dvuE6IqbzKeW1wSAVZAWnIazNcekSsi8NOPkXhAD3nKzZnEMlObBY0e2gF7M4UDoLEOvQjOMFArlMiThQXUgQ_4ocw/s1600/meatpiles.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWQuAf0IptADPIbjGqiOh0PuxEzrrfUIedhl7vSwbvB90dvuE6IqbzKeW1wSAVZAWnIazNcekSsi8NOPkXhAD3nKzZnEMlObBY0e2gF7M4UDoLEOvQjOMFArlMiThQXUgQ_4ocw/s400/meatpiles.jpg" alt="" id="BLOGGER_PHOTO_ID_5670607020888845250" border="0" /></a></p> <p face="times new roman" class="MsoNormal"> </p> <p style="text-align: center;font-family:times new roman;" class="MsoNormal"><span style="font-style: italic;">Just look at that! </span><br /></p><p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal">The sight of the abundantly pink mounds of flesh may be overwhelming to your child, who has probably not experienced such prolonged exposure to meat. When I went with my 15-month old, it was certainly a challenge to keep his pudgy little hands off of the raw meat as I was bagging it. <span style=""> </span>He was strapped to my chest in a carrier, so I had to hold the bag two feet in front of me so he couldn’t reach the meat. But then his giantbaby head was in the way, and I couldn’t see what I was doing, and I kept missing the opening of the bag.<span style=""> </span>Luckily, everyone else in the open-air meat locker was too excited about MEAT PILED HALFWAY TO THE CEILING to notice the lady who could only get her foot-long oxtails into a plastic baggie by turning in circles and holding her flailing baby’s hands in her mouth. The things we do for our children…</p><p face="times new roman" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8zkvY9vHDqUZfeybCATQwt2_QO4oSnOHUjilRbMm0cobPbDenEeacqQ1Glf3rDDydhdsEpxqLr-TCd8MKRdYbfHosao-N1IflcE0A_a0fNUY3-qdCqM51SLKfCtT-2H1zWBJ_g/s1600/oxtail+meats.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8zkvY9vHDqUZfeybCATQwt2_QO4oSnOHUjilRbMm0cobPbDenEeacqQ1Glf3rDDydhdsEpxqLr-TCd8MKRdYbfHosao-N1IflcE0A_a0fNUY3-qdCqM51SLKfCtT-2H1zWBJ_g/s400/oxtail+meats.jpg" alt="" id="BLOGGER_PHOTO_ID_5670613075510686658" border="0" /></a></p> <p style="text-align: center;font-family:times new roman;" class="MsoNormal"><span style="font-size:78%;"><span style="font-style: italic;">Oxtails. Very difficult to place in a plastic baggie while you are also holding a small human.</span><span style="font-style: italic;"><br /></span></span></p><p style="text-align: center;font-family:times new roman;" class="MsoNormal"><span style="font-size:78%;"><span style="font-style: italic;">Recipe follows.</span></span><br /></p><p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">Why didn’t I put the baby in the shopping cart, you ask? Because this place is so crowded that the shopping carts cause traffic jams, and sometimes you have to leave your cart four aisles away so that you can get to the cut of meat that you’ve spied, and I don’t trust my joyfully carnivorous son in an aisle of meat all by himself.</span><span style="font-size:100%;"> </span><span style="font-size:100%;">Left to his own devices, he might climb out of the cart and start leaping from one meat-piled cart to another, helping himself to the $.89/lb. drumsticks. DID I JUST SAY $.89/LB. DRUMSTICKS? </span><span style="font-size:100%;"> </span><span style="font-size:100%;">WHY, YES, I DID.</span></p><p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">I could go on and on about the prices at <a href="http://www.peoriapacking.com/index.php">Peoria Packing</a>. Actually, I will go on and on.</span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">Oxtail, $3.99 per pound.</span></p><p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">Pork shoulder, $1.69 per pound.</span></p><p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">Chicken wings, $1.29 per pound. </span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">NY strip steaks, $4.99 per pound. </span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">Beef strips for fajitas, $3.29 per pound. </span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">Italian Sausage</span><span style="font-size:100%;"> </span><span style="font-size:100%;">(done on premises), $1.69 per pound.<br /></span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">All in all, I purchased 58.9 pounds of meat for $27.30.</span><span style="font-size:100%;"> </span><span style="font-size:100%;">Unfortunately, in my excitement about my inexpensive fleshy treasures, I had forgotten that I had parked my car almost three blocks away.</span><span style="font-size:100%;"> </span><span style="font-size:100%;">Carrying 60 pounds of meat and 20+ pounds of little human is a task that I do not wish upon anyone.</span><span style="font-size:100%;"> </span><span style="font-size:100%;">But the real tragedy is that I did not get a picture of us.</span><span style="font-size:100%;"> </span><span style="font-size:100%;">THAT would have been something for the baby book.</span></p><p face="times new roman" style="color: rgb(0, 0, 0);" class="MsoNormal"><br /></p><p style="font-family: times new roman;" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYt-4VOxVc2hF2BawvpCJbnB199CpzppqFygHiVf7qdDu_92AsndNKpf1HYM3yhlrLXgRK15SUC5ePCXCP3bYRpNC1GRGAlaMo8051G3F4nQiYTihwD68ExGL7MEuRYEJhzfDng/s1600/oxtail+plate.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWYt-4VOxVc2hF2BawvpCJbnB199CpzppqFygHiVf7qdDu_92AsndNKpf1HYM3yhlrLXgRK15SUC5ePCXCP3bYRpNC1GRGAlaMo8051G3F4nQiYTihwD68ExGL7MEuRYEJhzfDng/s400/oxtail+plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5670614954201034434" border="0" /></a><span style=""> </span></p> <p style="font-family: times new roman;" class="MsoNormal"> </p> <p style="text-align: center;font-family:times new roman;" class="MsoNormal"><span style="font-style: italic;">B<span style="font-size:78%;">raised Oxtail. Why not? It's only $3.99 per pound.</span></span><span style="font-size:78%;"><span style="font-style: italic;"><br /></span></span></p><p style="font-weight: bold;font-family:times new roman;" class="MsoNormal"><span style="font-size:180%;">Spanish-Style Oxtails Braised with Chorizo<br /></span></p> <p style="font-family: times new roman; color: rgb(0, 0, 0);" class="MsoNormal">Adapted from <span style="font-style: italic;">Gourmet</span> Magazine, January 2003 (epicurious recipe <a href="http://www.epicurious.com/recipes/food/views/Spanish-Style-Oxtails-Braised-with-Chorizo-107590">here</a>)</p> <p style="font-family: times new roman; color: rgb(0, 0, 0);" class="MsoNormal">The recipe calls for pieces of oxtail that have been chopped into 2- or 3- inch pieces. If you can find whole oxtail (you can at <a href="http://www.peoriapacking.com/index.php">Peoria Packing</a>!), shred the meat from the bones when the braise is done, and it will make for a more appetizing presentation.</p> <p class="MsoListParagraphCxSpFirst" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-weight: bold;">I</span><span style="font-size:100%;"><span style="font-weight: bold;">ngredients</span>:<span style="font-weight: bold;"><br /></span></span></p><p class="MsoListParagraphCxSpFirst" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="font-weight: bold;"></span><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">6 lb. meaty oxtails (2 whole oxtails, or 2 oxtails chopped into 2- 3-inch pieces) </span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">1 1/2 teaspoons salt</span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">1 teaspoon black pepper</span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">1 1/2 tablespoons extra-virgin olive oil</span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">3/4 lb mild Spanish chorizo (spicy cured pork sausage) (original recipe says ¼ pound)</span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">1 large onion, coarsely chopped</span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">4 medium carrots, coarsely chopped</span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">4 garlic cloves, chopped</span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">1 Turkish or 1/2 California bay leaf</span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">1/2 teaspoon sweet or hot Spanish smoked paprika (use smoked if you can find it!)</span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">1 cup dry white wine</span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">1 (28- to 32-oz) can whole tomatoes in purée, coarsely chopped (including purée) in a food processor</span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">2 tablespoons chopped fresh cilantro</span></p> <p class="MsoListParagraphCxSpLast" style="margin: 0.1pt 0in 0.1pt 0.25in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">1 tablespoon Sherry vinegar or red-wine vinegar ( I always forget about this step and it’s still been delicious.<span style=""> </span>Let me know how it is if you end up using the vinegar!)</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"> </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="font-weight: bold;">Directions</span>:</span></p> <p class="MsoNormal" style="margin: 0.1pt 0in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;">Preheat oven to 350°F. </span></p> <p class="MsoListParagraphCxSpFirst" style="margin: 0.1pt 0in 0.1pt 0.5in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">Pat oxtails dry and sprinkle with salt and pepper. Heat oil in a Dutch oven or large pot over moderately high heat until hot but not smoking, then brown oxtails in batches without crowding, turning occasionally, about 5 minutes per batch. Transfer as browned to a bowl. Pour off all but 1 tablespoon fat from pot. </span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.5in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">Remove and discard casing from chorizo. Cook chorizo, onion, carrots, garlic, and bay leaf in fat in pot over moderate heat, stirring occasionally, until onion is softened, 6 to 7 minutes. Add paprika and cook, stirring, 1 minute. Add wine and bring to a boil, stirring and scraping up any brown bits. Add oxtails with any juices accumulated in bowl and chopped tomatoes (liquid should come about halfway up sides of meat) and bring to a boil. </span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.5in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">Cover pot and braise oxtails in lower third of oven, turning once or twice, until very tender, 3 to 3 1/2 hours. </span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.5in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">Optional: remove oxtails from pot let cool, then shred meat from bones. Add back to the stew.</span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.5in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">Skim fat from sauce, then stir in cilantro, vinegar, and salt and pepper to taste. </span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.5in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"> </span></p> <p class="MsoListParagraphCxSpMiddle" style="margin: 0.1pt 0in 0.1pt 0.5in; text-indent: -0.25in; color: rgb(0, 0, 0);font-family:times new roman;"><span style="font-size:100%;"><span style="">·<span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; font-size-adjust: none; font-stretch: normal;"> </span></span></span><span style="font-size:100%;">Note: Oxtails improve in flavor if braised 2 days ahead (add cilantro and vinegar just before serving).</span></p><p class="MsoNormal" style="margin: 0.1pt 0in; font-family: times new roman;"> </p><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com3tag:blogger.com,1999:blog-27652180.post-5106376870693223142011-10-26T08:41:00.000-07:002011-10-26T12:33:54.963-07:00Better Than Bacon. Yeah, I Went There.Guess what this is!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2W7MEWs9NCPmBqKpBSHmq8YZFNYl4vr3Hf_bplc6U_ARJG9iu9S5Ajszgu-WUJk-4NFKD9PFLipFAJ-wEf8lL0MnNlQ1Tpx2JRv6IssTkAUVic-JMZ0cHrQ24kM8cxTBP1gwXw/s1600/lardo+close.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2W7MEWs9NCPmBqKpBSHmq8YZFNYl4vr3Hf_bplc6U_ARJG9iu9S5Ajszgu-WUJk-4NFKD9PFLipFAJ-wEf8lL0MnNlQ1Tpx2JRv6IssTkAUVic-JMZ0cHrQ24kM8cxTBP1gwXw/s400/lardo+close.jpg" alt="" id="BLOGGER_PHOTO_ID_5667613941327302066" border="0" /></a><br />Yes, it does look like an octopus, but it's not. Guess again.<br /><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxy_fii2v7uPesEJULTdsk6gFjstX2Kr32ORplbXxbKjGuqcNwiYVJ5kpVHPcQVgYsGBe2t12RWepdxRraIjI0dNkzYNNZJFyJ7dqyUAygEJgGioSTw8quhIu1wSCBFj1viX0vw/s1600/lardo+bread.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxy_fii2v7uPesEJULTdsk6gFjstX2Kr32ORplbXxbKjGuqcNwiYVJ5kpVHPcQVgYsGBe2t12RWepdxRraIjI0dNkzYNNZJFyJ7dqyUAygEJgGioSTw8quhIu1wSCBFj1viX0vw/s400/lardo+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5667613934122401154" border="0" /></a></p> <p class="MsoNormal"> </p>Now do you know?<br /><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUBh6mx5VAx4JsJrCexlkU_TskJty28t51jMsYLN0vVtXIMpnUZs0qhlA5ZvptotSFWWfqGj9GSY3pTrr1BiIR41KQx0uDqBjR34fJs3BEX5i7b41v7g4OVWRrJnZy5y_gruzqQ/s1600/lardo+nate.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUBh6mx5VAx4JsJrCexlkU_TskJty28t51jMsYLN0vVtXIMpnUZs0qhlA5ZvptotSFWWfqGj9GSY3pTrr1BiIR41KQx0uDqBjR34fJs3BEX5i7b41v7g4OVWRrJnZy5y_gruzqQ/s400/lardo+nate.jpg" alt="" id="BLOGGER_PHOTO_ID_5667613951315281618" border="0" /></a></p> <p class="MsoNormal"> </p> <p class="MsoNormal">Hmmmmm....what could it be?<br /></p> <p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjgz6nzHQKOR41edE9hwLqBW6RL1dAHdi-E7tgltNyYzemmSINqfeRJD79Jffv95syS17HUnxhhSOKeZ9h-Sozd5MblrEHdCEBGIgXmHSF4rYOW_R4t9eNwDft0Q4Q7HKzrKe0w/s1600/lardo+emily.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjgz6nzHQKOR41edE9hwLqBW6RL1dAHdi-E7tgltNyYzemmSINqfeRJD79Jffv95syS17HUnxhhSOKeZ9h-Sozd5MblrEHdCEBGIgXmHSF4rYOW_R4t9eNwDft0Q4Q7HKzrKe0w/s400/lardo+emily.jpg" alt="" id="BLOGGER_PHOTO_ID_5667613944256601666" border="0" /></a></p> <p class="MsoNormal"><span style="font-size:180%;">Lardo!!! </span></p> <p class="MsoNormal">No, I’m not calling you fat.<span style=""> </span>These are slices of lardo, which is fat taken from the top of a pig’s back and then cured with sea salt, clove, nutmeg, white pepper, black pepper, rosemary, bay leaf, and coriander. Silky and succulent, sliced so thinly that it dissolves on your tongue in seconds, it leaves your mouth coated with an herbal luxuriousness that even bacon cannot rival. If you know any vegetarians, I’m pretty sure it’s safe to feed them this product, since there’s no meat in it whatsoever. Just fat, la la la.</p> <p class="MsoNormal">The dude behind the counter explained that his favorite way to serve lardo is to lay an entire slice on a hot piece of toast so it can melt into the bread. I decided that my preferred method is to lay the entire slice right on my tongue and roll it around in my mouth for a bit, all the while savoring how full and wonderfully rich my life is at that particular moment, and how there is no place in the world I’d rather be than standing in front of the fridge, hiding from my children, and sucking on pieces on fatback from an acorn-fed Iberico pig imported from Spain.</p> <p class="MsoNormal">Bonus: You don’t need chapstick or moisturizer for at least a week.</p> <p class="MsoNormal"> </p> <p class="MsoNormal">And if you can spare some extra, it’s a good treat for getting babies to do tricks:</p><p class="MsoNormal"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyX6WoX_6NtT1Qzae7oKJIzKPwc-hc5opuOYXTlEsYWWAsF3pbJwpS8ISOXpCx9kIvTG2Yeo4kJaGo' class='b-hbp-video b-uploaded' frameborder='0'></iframe></p><br />Oh! I almost forgot to tell you where you can purchase this fine substance.<span style=""> </span>We picked ours up at <a href="http://panozzos.com/">Panozzo’s Italian Market</a> in the South Loop. You can also order it directly from <a href="http://laquercia.us/">La Quercia</a>, a company in Iowa that produces award-winning artisan salumi. My Christmas present to myself is going to be a tub (or three) of Iowa White Spread from La Quercia, which is basically lardo that is whipped up and smooshed into a tub. Personally, I think 'Meat Butter' has a better ring to it than 'Iowa White Spread.' Well, almost everything has a better ring to it than 'Iowa White Spread.' Then again, the more I say 'Iowa White Spread' to myself, the more catchy it becomes. <br />I can't wait for my Iowa White Spread. Luckily I have lardo to hold me up in the meantime! Phew.<div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com3tag:blogger.com,1999:blog-27652180.post-48209220476274673212011-09-22T12:57:00.001-07:002011-09-22T13:19:50.363-07:00Homemade Naan. Yuum.I build a shrine to You, oh <a href="http://www.artisanbreadinfive.com/">Glorious Cookbook</a>. Unto thy radiant splendor I shall bow, reveling in thy gracious promise of a bread that does not need to rise overnight, whose dough can be kept in the fridge for 10 days, and whose need to be kneaded is nonexistent.<p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKTUmw-z2UGghFR6aud7-eoEQsxy9KmyCCPYjiQdU5rrNlBpnER-NP6BUe6C5IgwbdBv9ULh_MYQmjR-2DFPJNNxYZHA3AxSDnPoj7KGObSOzET43irt7wW-BUnInJgu8cELipQ/s1600/shrine.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKTUmw-z2UGghFR6aud7-eoEQsxy9KmyCCPYjiQdU5rrNlBpnER-NP6BUe6C5IgwbdBv9ULh_MYQmjR-2DFPJNNxYZHA3AxSDnPoj7KGObSOzET43irt7wW-BUnInJgu8cELipQ/s400/shrine.jpg" alt="" id="BLOGGER_PHOTO_ID_5655276641537990370" border="0" /></a><span style=""> </span><span style=""> </span></p> <p style="text-align: center;" class="MsoNormal"> <span style="font-size:78%;">‘<a href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=pd_sim_b_1">Artisan Bread in Five Minutes a Day’</a> by Jeff Hertz<span style="font-family: times new roman; font-size: 100%;">berg and </span><span style="font-size: 100%;"><span>Zoë François</span></span><span style="font-family: times new roman; font-size: 100%;">.</span></span></p><p class="MsoNormal">So that you will continue to grant my family with loaf upon loaf of delicious breads, I swear to sacrifice to you all that I am able, Oh Magnificent One.<span style=""> </span>Please specify that which you would have me surrender unto thee.</p> <p class="MsoNormal">My children? Oh Cookbook, my love for them abounds too greatly for me to relinquish them to thee. Please forgive me. Instead, I grant thee several hours of innocent and youthful toil. Up three flights of stairs, my dutiful children shall carry pound upon pound of flour, faces aglow in hopes that they will soon blissfully nibble the crumbs of your offerings.</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYa1dKoVvdaV6dh9nsbBoEp7dVQkNla7DuRhU-r2NS-F5GRJguWdI03OWjRvxoFRrwrB_4tfd_fgbgBmMisVuQjll_D1eLmDdDsWX5wAHPOOsLMPfm1Dg3TUBkO6uihO4DwjyPQ/s1600/youthfultoil.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYa1dKoVvdaV6dh9nsbBoEp7dVQkNla7DuRhU-r2NS-F5GRJguWdI03OWjRvxoFRrwrB_4tfd_fgbgBmMisVuQjll_D1eLmDdDsWX5wAHPOOsLMPfm1Dg3TUBkO6uihO4DwjyPQ/s400/youthfultoil.jpg" alt="" id="BLOGGER_PHOTO_ID_5655276671138538210" border="0" /></a></p> <p class="MsoNormal">My wardrobe? I have anticipated your needs, my Beloved Cookbook.<span style=""> </span>The Ides of September have barely passed, yet the cool autumnal breezes have transformed my kitchen into a small-scale bakery. Your pages beckon me with promises of warm bread, crusty on the outside and chewy in the middle. Already my clothes are one size larger than they were but one fortnight past. Hence, my wardrobe is thine.</p> <p class="MsoNormal">My wallet? But sir, surely you understand that my monies are all but depleted, due to the delightfully excessive amounts of flour that your recipes have required. In addition, I have upgraded to King Arther Flour, if only to bring out the grandeur of your baked grains. I have not been disappointed by the quality of the new and expensive flour. You are so totally worth the extra two-bucks-per five-pound-bag.</p> <p class="MsoNormal">Oh Magnificent One, now that I have succumbed to your desires, please grant me permission to spread your Word.<span style=""> </span>Allow me to sing the highest praises of the most recent recipe that your pages have imparted to me: <i style="">naan</i>. Also, please allow me to stop kissing your ass and close my Thesaurus window so that I can stop coming up with fancy words to describe you and your breads.</p><p class="MsoNormal">Thanks dude. And thanks for the naan. It's phenomenal.<br /></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqjIgU4VI1ujdj4tv601-zZDNWo4wa-mDcfboP5O8s1uIp03B9cvWQpd0Xq1Zu_qAauSHIUf9YeAVjpxdtHhnH89YwhXLSR_Qsev8uqrB9MlTBNxbUOFZS2m7GHC2vozv1k8c8Q/s1600/naan.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqjIgU4VI1ujdj4tv601-zZDNWo4wa-mDcfboP5O8s1uIp03B9cvWQpd0Xq1Zu_qAauSHIUf9YeAVjpxdtHhnH89YwhXLSR_Qsev8uqrB9MlTBNxbUOFZS2m7GHC2vozv1k8c8Q/s400/naan.jpg" alt="" id="BLOGGER_PHOTO_ID_5655276651554124498" border="0" /></a></p> <p class="MsoNormal"> </p> <p style="text-align: center;" class="MsoNormal"><span style="font-size:130%;"><span style="font-style: italic;font-size:78%;" >Naan, a traditional flatbread of India and other South Asian countries.</span><br /></span></p><p class="MsoNormal"><span style="font-weight: bold;font-size:130%;" >Naan</span><br /></p><p class="MsoNormal">~from ‘<a style="font-weight: bold;" href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=pd_sim_b_1">Artisan Bread in Five Minutes a Day’</a> by Jeff Hertz<span style="font-family: times new roman; font-size: 100%;">berg and </span><span style="font-size: 100%;"><span>Zoë François</span></span><span style="font-family: times new roman; font-size: 100%;">.</span></p> <p class="MsoNormal"><span style="font-weight: bold;">For the dough:</span> (This is the basic “Boule” recipe for many of the breads in the Magnificent Cookbook. I also used it to make <a href="http://fancytoast.blogspot.com/2011/03/sunday-morning-tummyache.html">Sticky Pecan Caramel Rolls</a>, and the fresh loaves of bread mentioned in the <a href="http://fancytoast.blogspot.com/2011/02/fancy-toast-personality-quiz-sort-of.html">Meat Butter</a> post.)<br /></p> <p class="MsoNormal">Makes four 1-pound loaves. The recipes is easily doubled or halved, and you can keep the unused portions of dough in your fridge for up to 10 days. (Note- The authors explain things in much greater detail than I have provided. You should just get it.)</p> <p class="MsoNormal">3 cups lukewarm water</p> <p class="MsoNormal">1 ½ tablespoons granulated yeast (2 yeast packets)</p> <p class="MsoNormal">1 ½ tablespoons kosher or other course salt</p> <p class="MsoNormal">6 ½ cups unsifted, unbleached, all-purpose white flour</p> <p class="MsoNormal"> </p> <p class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;"><span style=""><span style="">1.<span style="font: 7pt "Times New Roman";"> </span></span></span>Warm the water to just slightly wamer than body temperature.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;"><span style=""><span style="">2.<span style="font: 7pt "Times New Roman";"> </span></span></span>Add yeast and salt to the water. Don’t worry about dissolving it completely.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;"><span style=""><span style="">3.<span style="font: 7pt "Times New Roman";"> </span></span></span>Mix in the flour using a wooden spoon or a stand mixer fitted with the hook attachment. Kneading is unnecessary.<span style=""> </span>You’re done when everything is uniformly moist, without dry patches.</p> <p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;"><span style=""><span style="">4.<span style="font: 7pt "Times New Roman";"> </span></span></span>Allow to rise. Cover with a lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approximately 2 hours. Longer times, up to 5 hours, will not harm the result. You can use a portion of the dough anytime after this period.</p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;"><br /></p> <p style="font-weight: bold;" class="MsoNormal">For the Naan:</p> <p class="MsoNormal">¼ pound (peach-size portion) of dough</p> <p class="MsoNormal">1 tablespoon ghee or any neutral-flavored oil (I used olive oil)</p> <p class="MsoNormal">Butter for brushing on loaf if ghee is unavailable</p> <p class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;"><span style=""><span style="">1.<span style="font: 7pt "Times New Roman";"> </span></span></span>Dust the surface of the refrigerated dough with flour and cut off a ¼ pound (peach-size) piece.<span style=""> </span>Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Using your hands and a rolling pin, and minimal flour, roll out to a uniform thickness of 1/8 inch thick throughout and to a diameter of 8 to 9 inches.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;"><span style=""><span style="">2.<span style="font: 7pt "Times New Roman";"> </span></span></span>Heat a heavy 12-inch nonstick or cast-iron skillet over high heat on the stovetop. When water droplets flicked into the pan skitter across the surface and evaporate quickly, the pan is ready.<span style=""> </span>Add the ghee or the oil, pouring out excess fat if necessary.</p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;"><span style=""><span style="">3.<span style="font: 7pt "Times New Roman";"> </span></span></span>Drop the rolled dough round into the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat. </p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;"><span style=""><span style="">4.<span style="font: 7pt "Times New Roman";"> </span></span></span>Check for doneness with a spatula at about 3 minutes, or sooner if you’re smelling overly quick browning. Adjust the heat as needed. Flip the naan when the underside is richly browned. </p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;"><span style=""><span style="">5.<span style="font: 7pt "Times New Roman";"> </span></span></span>Continue cooking another 2 to 6 minutes, or until the naan feels firm, even at the edges, and the second side is browned. If you’ve rolled a thicker naan, or if you’re using dough with whole grains, you’ll need more pan time. </p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;"><span style=""><span style="">6.<span style="font: 7pt "Times New Roman";"> </span></span></span>Remove the naan from the pan, brush with butter if the dough was cooked in oil, and serve. (I made a <span style="font-style: italic;">raita</span> dip to put on the <span style="font-style: italic;">naan</span>, and then I gorged myself on pounds and pounds of <span style="font-style: italic;">naan</span> and <span style="font-style: italic;">raita</span>, and then I became too full to breathe, and I will be repeating that process as soon as possible.)<br /></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCrWHmLFQh9Zr0CqNZmzPFmDYWyPoMwcp9vmxOofQ1jkRkMD5kj-GWO2UkTySl-4Hoc6CP-BcvSt81wOHBqEBogMIg_kDRhm5BcJQmt400KQkDDw_SmGkgRudKcc13ZjkJh1Pgw/s1600/naanpan.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCrWHmLFQh9Zr0CqNZmzPFmDYWyPoMwcp9vmxOofQ1jkRkMD5kj-GWO2UkTySl-4Hoc6CP-BcvSt81wOHBqEBogMIg_kDRhm5BcJQmt400KQkDDw_SmGkgRudKcc13ZjkJh1Pgw/s400/naanpan.jpg" alt="" id="BLOGGER_PHOTO_ID_5655276658984814514" border="0" /></a></p><p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;"></p><p class="MsoListParagraphCxSpLast"> </p> <div style="text-align: center;"><span style="font-size:78%;"><span style="font-style: italic;">You don't even have to turn on your oven!</span><br /></span></div><p class="MsoNormal" style="margin-left: 0.25in;"> </p> <p class="MsoNormal"> </p> <p class="MsoNormal"> </p><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com3tag:blogger.com,1999:blog-27652180.post-6064708011407169072011-09-12T19:16:00.000-07:002011-09-12T20:22:57.419-07:00Child Labor Day Cake<span style="font-family:Garamond;">Last Monday I decided to celebrate Labor Day by making my three-year-old daughter labor for me. I informed her that she would be baking me an eight-layer chocolate cake with raspberry filling and vanilla buttercream frosting, and then we would be even, for everything.<br /></span><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_AL-2XAt2jj6997to-rrx7FzWVKKc7YKFh7kzVveBKliJX7LdWzcXB8mSqVgfM3k9aDB3_fMbiIV41A-eUCxivp-by_ARqL_JRqXSFqALri_TcllIXPcEMiIS3NUQzBLTjfvx0w/s1600/frostinglayers.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_AL-2XAt2jj6997to-rrx7FzWVKKc7YKFh7kzVveBKliJX7LdWzcXB8mSqVgfM3k9aDB3_fMbiIV41A-eUCxivp-by_ARqL_JRqXSFqALri_TcllIXPcEMiIS3NUQzBLTjfvx0w/s400/frostinglayers.jpg" alt="" id="BLOGGER_PHOTO_ID_5651675030149661682" border="0" /></a></p> <p class="MsoNormal"><span style="font-family:Garamond;">Of course I helped her, what kind of mother do you think I am? It was a delightful joint effort that I hope she remembers for all of her sweet days on this beautiful earth or at least for a month.</span></p> <p class="MsoNormal"><span style="font-family:Garamond;">Oh, what fun we had! I made her do all the stuff I hate. </span></p> <p class="MsoNormal"><span style="font-family:Garamond;">Like buttering the cake pans. How I dearly despise buttering cake pans. Don’t ever tell my kids this, but my #1 reason for having children was to be able to someday delegate that loathsome chore.<span style=""> </span>My friends, that day as arrived. I cannot describe the weight that has been lifted off my shoulders now that one of my children can complete this slimy and horrid task. It makes everything TOTALLY worth it, even the ring of fire. If you don’t know what that is, don’t google it. It will be awkward for you when next we meet.</span></p> <p class="MsoNormal"><span style="font-family:Garamond;"> </span></p> <p class="MsoNormal"><span style="font-family:Garamond;">“Alice, will you please butter and flour the cake pans for me?”</span></p> <p class="MsoNormal"><span style="font-family:Garamond;">“Why, Mom?”</span></p> <p class="MsoNormal"><span style="font-family:Garamond;">“Because I made you. Please just do it.”</span></p> <p class="MsoNormal"><span style="font-family:Garamond;">Notice that I said please. Because I am nice.<br /></span></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5WVowF0_jHOjK_NYmptxpBpvjtUwIAP4YjHRCPRc-1OQoxx5uqDa2fOc2c1gQQBiSFORXpj8SajGpPxWekUHClHKv-ChzjLtd-pU6rDqQ2vMz4TTPbz-bMUXgOGDrAf7GXhMkw/s1600/greasing.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5WVowF0_jHOjK_NYmptxpBpvjtUwIAP4YjHRCPRc-1OQoxx5uqDa2fOc2c1gQQBiSFORXpj8SajGpPxWekUHClHKv-ChzjLtd-pU6rDqQ2vMz4TTPbz-bMUXgOGDrAf7GXhMkw/s400/greasing.jpg" alt="" id="BLOGGER_PHOTO_ID_5651675036046861986" border="0" /></a></p> <p class="MsoNormal"><span style="font-family:Garamond;">“Oh, and also, can you cut this pound of butter up and add it to the meringue?”</span></p> <p class="MsoNormal"><span style="font-family:Garamond;">“Sure, Mom. I love you. You’re the best. Thanks for letting me touch butter with my bare hands.”</span></p> <p class="MsoNormal"><span style="font-family:Garamond;">“No problem, kiddo. You owe me big time, though."</span></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooxxlyq2ExMc36IH34xNPxIHYF8P9PJ-G8_yRaNJamNjQnOcwFP0XOQtjSOCXRgubTSqikq_INvYsyLZN9yzGTo1Rclo6Fxf0yJgX40ZXw9_0imW6NCpXJyBgXlg8ZSxnonT_XQ/s1600/cutbutter.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooxxlyq2ExMc36IH34xNPxIHYF8P9PJ-G8_yRaNJamNjQnOcwFP0XOQtjSOCXRgubTSqikq_INvYsyLZN9yzGTo1Rclo6Fxf0yJgX40ZXw9_0imW6NCpXJyBgXlg8ZSxnonT_XQ/s400/cutbutter.jpg" alt="" id="BLOGGER_PHOTO_ID_5651675057136824578" border="0" /></a></p><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">Look how slimy her fingers are! EEEEEWWWWWWWWW!<br /><br /></span></span></div><p class="MsoNormal"></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzylawO38fpSg9l1PuMkzjsco2arwxBQi97XQ1zbI-gzH8uJ1EepNgDnmDsjt5tgMk3zXR8X1_OhAvY5JEUw05g2Fd3743xyc8psO1GcdDfTN2L6K8N22sJmUX4mw0K0Esb1CmnA/s1600/helper.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzylawO38fpSg9l1PuMkzjsco2arwxBQi97XQ1zbI-gzH8uJ1EepNgDnmDsjt5tgMk3zXR8X1_OhAvY5JEUw05g2Fd3743xyc8psO1GcdDfTN2L6K8N22sJmUX4mw0K0Esb1CmnA/s400/helper.jpg" alt="" id="BLOGGER_PHOTO_ID_5651676563408334674" border="0" /></a></p><p style="text-align: center;" class="MsoNormal"><span style="font-style: italic; color: rgb(102, 51, 102);font-size:78%;" >cute</span><br /></p><p class="MsoNormal"><span style="font-family:Garamond;">"And if you're nice to your little brother while the cakes are baking, I'll let you frost the cake, too!"<br /></span></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha6qurVR-9JCnUqW-GOS9Cqi4ccHkeULIFDXA7zlRChppZY_yiJi5V_tM5K1EsFhFFcqfCOb9Gcxajql3Z81oRQFEvLTvV7hnK8l_GeJHeAb0TZSX5dhyAtFBvUMSR6zLOBtcavw/s1600/layers.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha6qurVR-9JCnUqW-GOS9Cqi4ccHkeULIFDXA7zlRChppZY_yiJi5V_tM5K1EsFhFFcqfCOb9Gcxajql3Z81oRQFEvLTvV7hnK8l_GeJHeAb0TZSX5dhyAtFBvUMSR6zLOBtcavw/s400/layers.jpg" alt="" id="BLOGGER_PHOTO_ID_5651675065683260370" border="0" /></a></p> <p class="MsoNormal"><span style="font-family:Garamond;"> </span></p> <p style="text-align: center; font-style: italic;" class="MsoNormal"><span style="color: rgb(102, 51, 51);font-size:85%;" >"How am I EVER going to get these cakes frosted?"</span><br /></p> <p class="MsoNormal"><span style="font-family:Garamond;">And this is the part where you probably expect me to post the recipe.<span style=""> </span></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">Ok. I am lazy.<span style=""> </span>Obviously. I make my kid bake cakes for me instead of baking them myself. Therefore, I’m not going to type out the somewhat-involved recipes for the cake and the buttercream.<span style=""> </span>If you want the recipes, please leave a comment, and I’ll figure out a way to get them to you. Alternatively, you can wait a few years until Alice learns to type and then I’ll command her to type those beasts out and email it to you.</span></p> <p class="MsoNormal"><span style="font-family:Garamond;">Here are the components:</span></p> <p class="MsoNormal"><span style="font-family:Garamond;">Cake: “Old-Fashioned Chocolate Layer Cake” from America’s Test Kitchen’s <i style="">The New Best Recipe</i></span></p> <p class="MsoNormal"><span style="font-family:Garamond;">Filling: Smucker’s Raspberry jelly, or any jelly that doesn’t have lumps.</span></p> <p class="MsoNormal"><span style="font-family:Garamond;">Frosting: “Vanilla Buttercream Frosting” from <i style="">Gourmet Today</i> by Ruth Reichl</span></p> <p class="MsoNormal"><span style="font-family:Garamond;">General directions: Bake the cake, doubling the recipe. I know. I’m crazy. Cut each of the four cakes in half so you have eight layers. (Don’t let your three-year-old do that.)</span></p> <p class="MsoNormal"><span style="font-family:Garamond;">Put your first layer on the cake plate.<span style=""> </span>Cover it with frosting.<span style=""> </span>Spread raspberry jam on a different layer, then turn that layer upside down and place it on the first layer, so the raspberry layer is touching the buttercream layer. Repeat. Repeat many, many times, until all eight layers are stacked.<span style=""> </span>It is your choice whether to frost the sides of the cake or leave the glorious bounty of the eight layers visible for all to see.<br /></span></p><p class="MsoNormal"><span style="font-family:Garamond;">And of course, make someone else do the dishes. You deserve it.<br /></span></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWuRqqO1BBLqCuXuwaAgjWNoEfa2DyjtyntAhTKpDaHgEuR3nK-2J7H_crX4Yk1HkSqeXmpPZEUsMd2U3scp6rqLqtUvBvaL-oVgQ4T6xcOLdOYhx5A9d-4XyfjSXjvHLO4dqsQ/s1600/dishes.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWuRqqO1BBLqCuXuwaAgjWNoEfa2DyjtyntAhTKpDaHgEuR3nK-2J7H_crX4Yk1HkSqeXmpPZEUsMd2U3scp6rqLqtUvBvaL-oVgQ4T6xcOLdOYhx5A9d-4XyfjSXjvHLO4dqsQ/s400/dishes.jpg" alt="" id="BLOGGER_PHOTO_ID_5651677456145474818" border="0" /></a></p><p class="MsoNormal"><span style="font-family:Garamond;"><br /></span></p><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com3tag:blogger.com,1999:blog-27652180.post-45271538762967250192011-08-30T20:08:00.000-07:002011-08-30T20:43:13.332-07:00Birthday Barbecue Sauce<div style="text-align: center;"><span style="font-size:78%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-style: italic;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53LpPZJw0gvmsm9TCZpmiK7LYOA3RKoZcnajtblsSH4HZ_P_2nHPSCfgvn7ZqZuRJWszPP-hERm-ZWKdN3btCyxpFW0b1gIzVum-vTWsf5VV6ui9XXGxzgrh_ecp74din9B71RA/s1600/moustache.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53LpPZJw0gvmsm9TCZpmiK7LYOA3RKoZcnajtblsSH4HZ_P_2nHPSCfgvn7ZqZuRJWszPP-hERm-ZWKdN3btCyxpFW0b1gIzVum-vTWsf5VV6ui9XXGxzgrh_ecp74din9B71RA/s400/moustache.jpg" alt="" id="BLOGGER_PHOTO_ID_5646851906634995906" border="0" /></a></span><span style="font-size:78%;"><span style="font-style: italic;">Happy Birthday to Me!</span></span>
<br /> </div><style>@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 10pt; font-size: 12pt; font-family: "Times New Roman"; }p { margin: 0in 0in 10pt; font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p><p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">I will not bake my own birthday cake. </span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">I will not cook my own birthday dinner.</span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">But I WILL make my own birthday barbecue sauce. </span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Yesterday, on the eve of my birthday, I had some friends over for dinner, but IT WAS NOT MY BIRTHDAY DINNER.<span style=""> </span>Who cooks dinner for their own friends for their own birthday? Losers, that’s who. Losers that nobody loves.<span style=""> </span>So, I repeat, this was NOT my birthday dinner. </span></p> <p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Ok, back to the homemade barbecue sauce. Something you may or may not know about me is that when a particular food is exceptionally delicious, I like to rub it all over my face.<span style=""> </span>As it turns out, I’m not the only one who has this tendency when it comes to an exceptional sauce.<span style=""> </span>Observe these dinner guests at my non-birthday dinner.</span></p><p class="MsoNormal" style="font-family:times new roman;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMwar0wbthavBvBbooL0Uq1Cl3WxZgCbIo98qcdoumzMe2ojJa1Sf3T9c817EJIfUGu-YQOSBnzqv8RTazpSQzAUywfLQplOLm8uY1SsG-CMZppFapT_EXMMe8xHUPJnAiscmJg/s1600/laugh.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMwar0wbthavBvBbooL0Uq1Cl3WxZgCbIo98qcdoumzMe2ojJa1Sf3T9c817EJIfUGu-YQOSBnzqv8RTazpSQzAUywfLQplOLm8uY1SsG-CMZppFapT_EXMMe8xHUPJnAiscmJg/s400/laugh.jpg" alt="" id="BLOGGER_PHOTO_ID_5646852298055229234" border="0" /></a></p><p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Please note that dinner has mostly been cleared off the table. And sauce is STILL on faces. THAT'S how good it is. You think this picture was posed? Ha. Do you actually think people would willingly smear BBQ sauce on their faces and agree to have their pictures taken and posted on the internet?
<br /></span></p><p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">Exactly.
<br /></span></p><p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">So, no, the above picture was not posed, and yes, this sauce is spectacular, and no, you should not leave it on your face for extended periods of time, and yes, you should make it as soon as humanly possible, and no, you should never buy BBQ sauce at the store ever again, and yes, actually, this picture was posed. But it just goes to show the lengths that people will go to prove the worthiness of this sauce!</span></p><p class="MsoNormal" style="font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p><p face="times new roman" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFaIEj80IdteJlPPKQ_uix6dkyQYhOKTX33uNvxoYQDd5jzskKsBtxIOiG4sCHrYoeX7vYFWFoxqWBI7inEGusbt2zZvTq5bbp43cJ4ZZ945fULTXBlyANMV-6xOLBAUCY0JpGg/s1600/bb+bbq.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFaIEj80IdteJlPPKQ_uix6dkyQYhOKTX33uNvxoYQDd5jzskKsBtxIOiG4sCHrYoeX7vYFWFoxqWBI7inEGusbt2zZvTq5bbp43cJ4ZZ945fULTXBlyANMV-6xOLBAUCY0JpGg/s400/bb+bbq.jpg" alt="" id="BLOGGER_PHOTO_ID_5646860142872882322" border="0" /></a></p><p face="times new roman" class="MsoNormal"><span style="font-size:100%;">
<br /></span></p><p style="font-family: times new roman;" class="MsoNormal"><span style="font-size:100%;">Aside from slurping this sauce by the spoonful, I enjoy it on pulled pork, grilled chicken, and anything else you would slather barbecue sauce on. Making it from scratch is really not that difficult or time-consuming. You should try it! Make a huge batch and freeze it in different-sized containers. Consider freezing it in ice cube trays so that you don’t have to thaw the whole batch if you need just a dollop for a hamburger. Or if you need to satisfy your craving for a barbecue-sauce popsicle. </span></p><p style="font-family: times new roman;" class="MsoNormal"><span style="font-size:100%;"> </span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p><p style="margin: 0.1pt 0in; color: rgb(102, 0, 0); font-weight: bold;font-family:times new roman;"><span style="font-size:130%;">Homemade Barbecue Sauce:</span></p> <p style="margin: 0.1pt 0in; font-style: italic;font-family:times new roman;"><span style="font-size:100%;">~adapted from Emeril Lagasse</span></p><p style="margin: 0.1pt 0in; font-style: italic;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><span style="font-weight: bold;">Ingredients</span>
<br /></span></p><p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">4 tablespoons unsalted butter</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">1 1/2 cups finely chopped onions</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">6 cloves garlic, finely chopped</span></p><p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"> </span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">2 1/2 teaspoons paprika (if you have smoked paprika, use a mixture of<span style=""> </span>smoked and sweet)</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"> </span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">1 ½ teaspoon Kosher salt</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">½ teaspoon black pepper</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">½ teaspoon garlic powder</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">½ teaspoon onion powder</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">½ teaspoon dried oregano</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">½ teaspoon dried thyme</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">1/2 teaspoon crushed red pepper</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">¼ easpoon cayenne pepper (optional)</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">2 teaspoons dry mustard</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"> </span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">1 (6-ounce) can tomato paste</span></p><p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">
<br /></span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">1 1/2 cups water</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">3/4 cup cider vinegar</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">1 tablespoon molasses</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">5 tablespoons dark brown sugar</span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">2 tablespoons ground coffee or instant espresso</span></p><p style="margin: 0.1pt 0in;font-family:times new roman;">
<br /></p><p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"><span style="font-weight: bold;">Directions</span>
<br /></span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;"> </span></p> <p style="margin: 0.1pt 0in;font-family:times new roman;"><span style="font-size:100%;">In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic and all of the spices and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the remaining ingredients and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.</span></p><p face="times new roman" style="margin: 0.1pt 0in;"><span style="font-size:100%;">
<br /></span></p> <p style="margin: 0.1pt 0in; font-family: times new roman;"><span style="font-size:100%;">Makes about 3 cups of sauce. Remember that you can freeze it!</span></p><p style="margin: 0.1pt 0in; font-family: times new roman;">
<br /></p><p style="font-family: times new roman;" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSx1a0xpbETJhy8rRHO_txLB08LPV0qUqb-Hc63BNr9Tz7nKl6fFY_VawRlRF2Z9BvPgJWr5wLNSrrjVkOSaMbScF_EIfQMLq4SyFP4kGU9r-R23AhONV5Hwma7PhHqW3Uo1HFjQ/s1600/wine+bbq+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSx1a0xpbETJhy8rRHO_txLB08LPV0qUqb-Hc63BNr9Tz7nKl6fFY_VawRlRF2Z9BvPgJWr5wLNSrrjVkOSaMbScF_EIfQMLq4SyFP4kGU9r-R23AhONV5Hwma7PhHqW3Uo1HFjQ/s400/wine+bbq+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5646857743129612274" border="0" /></a></p> <p style="margin: 0.1pt 0in; text-align: center; font-style: italic;font-family:times new roman;"><span style="font-size:100%;"><span style="font-size:85%;">yummmmmmmmmmmmmy</span></span></p><p style="margin: 0.1pt 0in; font-family: times new roman;">
<br /></p><p style="font-family: times new roman;" class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSx1a0xpbETJhy8rRHO_txLB08LPV0qUqb-Hc63BNr9Tz7nKl6fFY_VawRlRF2Z9BvPgJWr5wLNSrrjVkOSaMbScF_EIfQMLq4SyFP4kGU9r-R23AhONV5Hwma7PhHqW3Uo1HFjQ/s1600/wine+bbq+2.jpg">
<br /></a></p> <div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com3tag:blogger.com,1999:blog-27652180.post-76366193862184000242011-04-18T20:44:00.000-07:002011-04-18T21:40:47.903-07:00Play With Your FoodAmy Sedaris beats me to everything.<br />Once, I had this great idea to cover myself with cake frosting and then roll around in sprinkles, but I procrastinated for too long and she <a href="http://gawker.com/#%21208375/amy-sedaris-now-with-sprinkles">did exactly that</a> and then put a photo of it on the inside of her dust cover jacket thingee.<br />Disgruntled, I then decided to go savory and to roast hot dogs on a rake so I could cook 12 hot dogs at a time, but I didn’t own a rake, so I didn’t do it, <a href="http://www.youtube.com/watch?feature=player_embedded&v=vwjsZQ-VxdY">and then she did</a>. Curses, foiled again!<br />I was depressed for a few months about it, but then got over it when I was inspired to put <a href="http://fancytoast.blogspot.com/2011/03/lidia-oh-lidia.html">googly eyes on my food and take pictures of it</a>. Wondering if this could be a viable niche for my path to stardom, I went through Fancy Toast posts from previous years and photoshopped googly eyes on old photos, because sure, I have that kind of time.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaHUIPJqwJWcgeXNUQ4gF1t-m-ga7mzmtAY86Cddk9H0pq1TvfhkEaKYwRUoXdK-45kaE2n8fJnxWtsSt9JxJSFCqcngrLhyfz6EoTvDOUK1iczHwnIRrup-SWKsMeqbZHw1CTg/s1600/sausage+googly+eye.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMaHUIPJqwJWcgeXNUQ4gF1t-m-ga7mzmtAY86Cddk9H0pq1TvfhkEaKYwRUoXdK-45kaE2n8fJnxWtsSt9JxJSFCqcngrLhyfz6EoTvDOUK1iczHwnIRrup-SWKsMeqbZHw1CTg/s400/sausage+googly+eye.png" alt="" id="BLOGGER_PHOTO_ID_5597138387575883330" border="0" /></a><a href="http://fancytoast.blogspot.com/2006/11/guess-what-nycchicago-has-its-own.html"><span style="font-size:85%;"><span style="font-style: italic;">Hot Doug's; November 2006</span></span></a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYBl90H0f46vlKt9nNqQ2hiSC7PwEc_OGCE-Cg4OalfaJERAUj8uMCvsAIQZ8Y1P7Y7XcaURDNwjwlBFcBoLLX12HgAuv6uC82xwOR9fKU3_Um2zMX_dz7PIesALt3ss1keeROg/s1600/salsagoogly+eye.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYBl90H0f46vlKt9nNqQ2hiSC7PwEc_OGCE-Cg4OalfaJERAUj8uMCvsAIQZ8Y1P7Y7XcaURDNwjwlBFcBoLLX12HgAuv6uC82xwOR9fKU3_Um2zMX_dz7PIesALt3ss1keeROg/s400/salsagoogly+eye.png" alt="" id="BLOGGER_PHOTO_ID_5597138411531798674" border="0" /></a><a href="http://fancytoast.blogspot.com/2007/03/salsa-verde-as-indication-of-status-of.html"><span style="font-size:85%;"><span style="font-style: italic;">Salsa Verde; March 2007</span></span></a><br /><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYBl90H0f46vlKt9nNqQ2hiSC7PwEc_OGCE-Cg4OalfaJERAUj8uMCvsAIQZ8Y1P7Y7XcaURDNwjwlBFcBoLLX12HgAuv6uC82xwOR9fKU3_Um2zMX_dz7PIesALt3ss1keeROg/s1600/salsagoogly+eye.png"></a><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwTUVqRqgjKyyhXmHkC88BxMNy7RQvXd5nZPCcN9MXVi-8Qbenam9V5wjCyqb6672DPDj07_sqg6KHcqXTc-8dQwZIDfaykxggrdeOy3AiVs8Iw31VPZuaEaIkfFWNqrwbKxr9w/s1600/macaroni+googly+eye.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwTUVqRqgjKyyhXmHkC88BxMNy7RQvXd5nZPCcN9MXVi-8Qbenam9V5wjCyqb6672DPDj07_sqg6KHcqXTc-8dQwZIDfaykxggrdeOy3AiVs8Iw31VPZuaEaIkfFWNqrwbKxr9w/s400/macaroni+googly+eye.png" alt="" id="BLOGGER_PHOTO_ID_5597138395662880754" border="0" /></a><a href="http://fancytoast.blogspot.com/2007/01/using-macaroni-to-cultivate.html"><span style="font-size:85%;"><span style="font-style: italic;">Fancy Macaroni; January 2007</span></span><br /></a></div><br />I was so thrilled with my idea that I began the process of converting Fancy Toast into a blog solely devoted to putting photos of googly eyes on food. I mean, who does that?<br /><br />No really, who does that? I was curious. So I looked it up. And guess who does that. You-know-who. In 2004 <a href="http://www.flickr.com/groups/sedariscraftchallenge/">she had hosted a Flickr contest</a> in which she invited people from all over the world to put googly eyes on their food and submit pictures.<br /><br />Hate her!<br />Why didn’t she invite me? When I think about how many kindred spirits I missed out on connecting with because I was too unaware in 2004 to be creating real art, I just get sick about it.<br />So I wrote a hate letter to Amy Sedaris, but before I sent it, I asked my husband to check it for typos, seeing as Amy Sedaris and I share a mutual hatred for typos. I just made that up. After he read it, he didn’t tell me NOT to send the letter, because that’s the kind of husband he is, but he did tell me that it doesn’t matter if someone else has already done the googly-eye-on-food-thing, because it’s still funny.<br /><br />What a sweetheart he is. I started thinking about how much I love that man, but then after 3 seconds I had had enough of that and moved on to (or reverted back to) thinking about how funny the googly-eye-on-food-thing is, even if it’s been done before. Let’s face it. The funniness factor of some things never ever wears out. Like mustaches, and also, knock-knock jokes.<br />(Knock Knock.<br />--Who’s there?<br />I eat map.)<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJR3OxAw7WAvws5IHWP1v2ax42_BTEtEtQUezjmFSu1pabPb_qngDBZfQd4a8kjuQdXMw6xghxujI9iYpapzs8LswyqZDolPbvlgfMx6LyZFqRrrp9XUZSvZVfi-kIHc1Ebfdqw/s1600/al+googly.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCJR3OxAw7WAvws5IHWP1v2ax42_BTEtEtQUezjmFSu1pabPb_qngDBZfQd4a8kjuQdXMw6xghxujI9iYpapzs8LswyqZDolPbvlgfMx6LyZFqRrrp9XUZSvZVfi-kIHc1Ebfdqw/s400/al+googly.jpg" alt="" id="BLOGGER_PHOTO_ID_5597144015947953186" border="0" /></a><br />Luckily, the human being that I happened to create a few years ago ALSO thinks googly eyes are hilarious when you put them on inanimate objects, so instead of this activity being a ridiculous hobby with which a grown woman is amusing herself, instead of contributing to the good of humankind, it has evolved into a joyous ritual that I can share with my child, one that will provide her with a childhood filled with memories of laughter and delight. As these mirthful experiences shape her personality, and as she reaches adulthood and is able to contribute to the good of humankind with her humorous graces developed from our mutual googly eye silliness, I will live vicariously through her goodwill as I continue to stick googly eyes on food and other objects, laugh uncontrollably, and text the pictures to my husband, who will have blocked my texts years before but will never tell me because he will know how much joy it gives me to text him pictures of googly eyes on things. Like this one of Shel Silverstein. It almost makes him look a little less creepy, right?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiGhU4FueOZxVz_QhBYnp7mYS5zPSB2FDZfrqgrBPxm5VUsLBAnSmPs8XtTcg3uVU3gU31ujXc8U-ndEv4xsZ3HWZOtAOwdYA-S_7CeIKa1iOnkz2Kof-WXWV_Frd6q51ZaQxEg/s1600/shel.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiGhU4FueOZxVz_QhBYnp7mYS5zPSB2FDZfrqgrBPxm5VUsLBAnSmPs8XtTcg3uVU3gU31ujXc8U-ndEv4xsZ3HWZOtAOwdYA-S_7CeIKa1iOnkz2Kof-WXWV_Frd6q51ZaQxEg/s400/shel.jpg" alt="" id="BLOGGER_PHOTO_ID_5597144019782609522" border="0" /></a><br />But don’t worry. If your offspring doesn’t think googly eyes are funny, that’s cool. You can still stick googly eyes on your kid when he’s not looking and take pictures of him and post them on the internet for everyone to laugh at. Or not.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYyI0Wf0nveXu4lCkJkr6YbBtKIsmZlHaQ_47JTGhO7rBtp619KPKf7cub1myaSrp7blS0LxrCfploFuxtYrYGem62IXqUyv7RqrGvvUDxwtpptpQuGmWDWLwjKXv-7ZUWeb6LQ/s1600/owen+googly.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYyI0Wf0nveXu4lCkJkr6YbBtKIsmZlHaQ_47JTGhO7rBtp619KPKf7cub1myaSrp7blS0LxrCfploFuxtYrYGem62IXqUyv7RqrGvvUDxwtpptpQuGmWDWLwjKXv-7ZUWeb6LQ/s400/owen+googly.jpg" alt="" id="BLOGGER_PHOTO_ID_5597144022502706178" border="0" /></a><span style="font-size:78%;"><span style="font-style: italic;">(My husband wouldn’t let me post the one where I also drew a nose and a mouth.<br />That’s the kind of husband and father he is.<br />If you really want to see it you just let me know.)</span></span><br /></div><br />But do you know what the best part of all this is? Amy Sedaris can’t beat me to sticking googly eyes on her kids, because she doesn’t have any kids, because she’s too busy stealing my great ideas.<br /><br />But if Amy Sedaris wanted to come over to my house and put googly eyes on my food or my kids, I would let her, because I love her.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEico3dL2EQcxY2D-OyiuLzC_Xi_m2RI8WnRGHKTnwUQLJh3Y2pqALu60zKoz7C21aQNu60uDbIPrLJ2ObrUcE4f2JdTCjG_1KUp9F4zptWxbNuBYNN3HE24D8iiRnrYHmqDvNHERA/s1600/cake+googly.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEico3dL2EQcxY2D-OyiuLzC_Xi_m2RI8WnRGHKTnwUQLJh3Y2pqALu60zKoz7C21aQNu60uDbIPrLJ2ObrUcE4f2JdTCjG_1KUp9F4zptWxbNuBYNN3HE24D8iiRnrYHmqDvNHERA/s400/cake+googly.jpg" alt="" id="BLOGGER_PHOTO_ID_5597145396809456658" border="0" /></a><br /><br /><span style="color: rgb(51, 0, 51);font-size:180%;" ><span style="font-weight: bold;">Sour Cream Banana Cake</span></span><br />(I realized I haven’t said anything in my post about this cake. Um. Make it, it’s real good. Or make your own recipe for banana cake, which you’ll probably do anyway, and stick googly eyes on it to make people laugh. Or to make just yourself laugh.)<br />(Also I realized I don’t know who created this recipe. I got it from my friend Melissa who got it from someone. But you should still make it. Like I said, it’s real good.)<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 cups flour<br />1tsp. baking powder<br />1tsp. baking soda<br />1/2 tsp. salt<br />1/2 tsp. cinnamon (original recipe says 1/4 tsp. but what’s the point of that)<br />pinch of freshly grated nutmeg (this is not in the original recipe so you can leave it out)<br /><br />1 stick butter<br />1 cup sugar<br />2 eggs<br />5 ripe bananas<br />1/2 cup sour cream<br />1 tsp. vanilla<br /><br />Preheat oven to 350 degrees.<br />Sift or stir the dry ingredients in a bowl.<br />Blend butter and sugar in a food processor or stand mixer.<br />Add eggs, banana, sour cream and vanilla, and mix.<br />Add the dry ingredients.<br />Pour into a greased bundt cake pan.<br />Bake for 40 minutes, or until a toothpick comes out clean ( my cake took at least 50 minutes but my bananas were frozen then thawed and therefore very liquidy).<br /><br />Sprinkle with powdered sugar, or a mixture of sugar and butter.<br />Decorate with googly eyes, or not.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgzvOaZjBDRoDx91EYl8_yGCvODgxXkBSRw7UvVcRwhktg6147XtbxGEwsahPVBDbNRiLeLsZoemR8rlOeYch0fT_Wt0CC7WwVHay1qKVrgvlqC8kotauY0IhKE8Km3WGYOUsig/s1600/cake+googly+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgzvOaZjBDRoDx91EYl8_yGCvODgxXkBSRw7UvVcRwhktg6147XtbxGEwsahPVBDbNRiLeLsZoemR8rlOeYch0fT_Wt0CC7WwVHay1qKVrgvlqC8kotauY0IhKE8Km3WGYOUsig/s400/cake+googly+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5597145396381624274" border="0" /></a><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com12tag:blogger.com,1999:blog-27652180.post-35772821533611053802011-03-28T19:30:00.000-07:002011-03-28T20:18:29.006-07:00Sunday Morning Tummyache<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzp2t7m91Ze3P7HnvyCeScoUoMQ1kJJBLWSf9N_ITpuhlw-Pz_Cq57Lo0riWatGl1dswK911EJHXaH1TG-JnJ4m8J9GzkA9WSSFvX_QXLNqpb2K0XA5OsTmE1Y_lz8x40prk6yA/s1600/pecan.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzp2t7m91Ze3P7HnvyCeScoUoMQ1kJJBLWSf9N_ITpuhlw-Pz_Cq57Lo0riWatGl1dswK911EJHXaH1TG-JnJ4m8J9GzkA9WSSFvX_QXLNqpb2K0XA5OsTmE1Y_lz8x40prk6yA/s400/pecan.jpg" alt="" id="BLOGGER_PHOTO_ID_5589327348853271842" border="0" /></a><span style="font-style: italic; color: rgb(102, 51, 51);font-size:85%;" >Sticky Pecan Caramel Rolls</span></div><div style="text-align: center;"> </div><br />Did you know that there is a recipe for magic bread dough that allows you to store the dough in the fridge for up to two weeks, giving you the opportunity to bake fresh bread at a moment’s notice?<br />Did you also know that you don’t have to knead this bread dough?<br />And did you know that this morning I decided to stay home from work because I woke up with the the urge to eat sticky pecan caramel rolls as soon as possible?<br />And did you know that I spontaneously whipped up that pan of sticky pecan caramel rolls in twenty minutes (not counting rising time), because I already had some magic dough stored in my fridge?<br />If you already know all of the above facts, I imagine you must be magic yourself. And then you probably already know about the huge tummyache that I got from eating half of the pan.<br />Bummer.<br />But having a tummyache on a sunny Sunday morning at home is still better than being at work.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSG6XI438Vh_oyV7F8-GVnk3O-kZIV2fh9adomDNQWJN3GQmkmirRd4b9LRNSEyYcVnfiQa85d8x4pu5M9WXL4iU2PpbXj4rMyR7Vj_63cFdrTqFJYc5pfU4LvG09kAMKvDPz7g/s1600/pecanupsidedown.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSG6XI438Vh_oyV7F8-GVnk3O-kZIV2fh9adomDNQWJN3GQmkmirRd4b9LRNSEyYcVnfiQa85d8x4pu5M9WXL4iU2PpbXj4rMyR7Vj_63cFdrTqFJYc5pfU4LvG09kAMKvDPz7g/s400/pecanupsidedown.jpg" alt="" id="BLOGGER_PHOTO_ID_5589328553903718274" border="0" /></a><span style="font-style: italic; color: rgb(102, 51, 51);font-size:85%;" >The same roll, upside down. Or is it right-side up? It doesn't matter, just eat it. </span><br /></div><br />I should stop complaining about about my tummyache and start telling you about this magic recipe. It comes from the book ‘<a href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=pd_sim_b_1">Artisan Bread in Five Minutes a Day’</a> by Jeff Hertz<span style=";font-family:times new roman;font-size:100%;" >berg and </span><span style="font-size:100%;"><span>Zoë François</span></span><span style=";font-family:times new roman;font-size:100%;" >. T</span>he title is ALMOST true; it’s not really 5 minutes a day, because they are only counting the handling time, not the rising and baking time, but it’s close enough for me.<br /><br />The premise of the book is that you can mix up a huge batch of bread dough with a spoon or a stand mixer (easy), put it in a container without kneading (easy), put it in your fridge (easy, as long as your fridge has room), and anytime during the next 14 days that you need a loaf of bread, you just saw off a hunk, shape it into a loaf (no kneading = easy), and bake it in the oven (easy). The authors demonstrate their technique in a short video, <a href="http://www.youtube.com/watch?v=JFJZPm-_2-M">here</a>.<br /><br />The bread isn’t just easy. It’s good. Really good. Not as good as the bread at <a href="http://www.medici57.com/bakery.html">Medici</a>, our neighborhood bakery, but better than the bread at our local hoity-toity grocery store, which claims to be ‘America’s Most European Grocery Supermarket.’ That’s a fine middle ground for me, considering I don’t really have room in my little Ikea kitchen for a huge brick oven that can reach 20,000 degrees.<br /><br />There is a master bread recipe from which you can make several different shapes of loaves. Ahem, or sticky pecan caramel rolls. Yes. Please. But there are almost 100 other doughs to choose from as well. A few that I hope to bake soon are Roasted Garlic Potato Bread, Spinach Feta Bread, Vermont Cheddar Bread, Oatmeal Pumpkin Bread, and a traditional Challah. Oh man I can’t WAIT. I’m so excited that I have already started emptying my closet of all the clothes that won’t fit me anymore after I make a habit of eating this bread on a regular basis. But I won’t care because I’ll be shopping for a new wardrobe with one hand and shoving bread (or pecan rolls) in my mouth with the other hand. And if you follow my trail of crumbs and find me, I’ll tear off a chunk for you, too.<br /><br />Get the <a href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919/ref=pd_sim_b_1">book</a> and start baking!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1-0ijwAFBfU2Yw_UmqYQwLKMZbbHm9_0TRj-6Fxmxy87w_UcjsT9meyJPWo_xAYoia8R0Y2aPIXfv4ruAdaWH7PD4tn6Z5e3IDcBuG13ru1H0n6J3Thab66-O6JfDV8xP3NPcg/s1600/pecanpan.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1-0ijwAFBfU2Yw_UmqYQwLKMZbbHm9_0TRj-6Fxmxy87w_UcjsT9meyJPWo_xAYoia8R0Y2aPIXfv4ruAdaWH7PD4tn6Z5e3IDcBuG13ru1H0n6J3Thab66-O6JfDV8xP3NPcg/s400/pecanpan.jpg" alt="" id="BLOGGER_PHOTO_ID_5589332931758708786" border="0" /></a><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com2tag:blogger.com,1999:blog-27652180.post-14743528384620642262011-03-08T19:04:00.000-08:002011-03-14T19:44:30.567-07:00Lidia Oh Lidia<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8xB3umJNRyXF1MhVegazUDDV4mlQqxUWLFIAKPBUg2BwQ9E4bUHzxR_WIzwfowjxZxOjIH6UD0ULzZH8HB8eD7p5C_ft23TL1U2TUUD2IXu_sz94GQfCWZCghy1gkNxECiFyVQ/s1600/spinach1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8xB3umJNRyXF1MhVegazUDDV4mlQqxUWLFIAKPBUg2BwQ9E4bUHzxR_WIzwfowjxZxOjIH6UD0ULzZH8HB8eD7p5C_ft23TL1U2TUUD2IXu_sz94GQfCWZCghy1gkNxECiFyVQ/s400/spinach1.jpg" alt="" id="BLOGGER_PHOTO_ID_5581910883560927938" border="0" /></a><span style="font-style: italic;"><span style="font-size:85%;">"Oh no. OH no. Please don't squish me.<br />I do not want to be pasta today."</span><br /><br /><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_FJZ5kB6VUTVy55PR_9erdKHNTsFqn2xFoLNOvJc3y4C1GDGjD7J3CZSsY0f9WId72rF8IbHqeC7aVuecaaWVzwD4xtvBPkyzRzTVzWnHtrbPCqKB3syCmzoaGkjrSzXj4x20Q/s1600/spinach2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_FJZ5kB6VUTVy55PR_9erdKHNTsFqn2xFoLNOvJc3y4C1GDGjD7J3CZSsY0f9WId72rF8IbHqeC7aVuecaaWVzwD4xtvBPkyzRzTVzWnHtrbPCqKB3syCmzoaGkjrSzXj4x20Q/s400/spinach2.jpg" alt="" id="BLOGGER_PHOTO_ID_5581911467567026866" border="0" /></a><span style="font-style: italic;font-size:85%;" >"Noooooooo! You can't make me do this!<br /></span><span style="font-style: italic;font-size:85%;" >I'm too young to go! It's not my time!<br /></span> <span style="font-style: italic;font-size:85%;" >If you spare me just this once, I'll do your laundry for a year!"</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZY4LKC9yNAbdo6tiAOMNiV9HCIcqZQC_IMshsjv-lVP9GYJDCxQP9kAThvANDte3YvPKZSiJsoxIKiH9d1ObCjG3smVb5ADYLJHubBQFpiwlJW4MnQrLsJ6NmWa9FEMnW1zAM0Q/s1600/spinach3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZY4LKC9yNAbdo6tiAOMNiV9HCIcqZQC_IMshsjv-lVP9GYJDCxQP9kAThvANDte3YvPKZSiJsoxIKiH9d1ObCjG3smVb5ADYLJHubBQFpiwlJW4MnQrLsJ6NmWa9FEMnW1zAM0Q/s400/spinach3.jpg" alt="" id="BLOGGER_PHOTO_ID_5581911940802334978" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">"Crap."</span></span><br /><br /><div style="text-align: left;"><br />No, I did not spare his life. Call me cruel, but I don’t see how a squished noodle without arms or legs could do my laundry. He put up a good fight, but in the end, his destiny was to be my dinner: lasagna with fresh spinach noodles and a <span style="font-style: italic;">Ragù alla Bolognese</span>.<br />His was a noble cause. Who wouldn’t want to be flattened into a beautiful sheet of pasta, smothered with a four-hour meat sauce, sprinkled with mountains of various cheeses and baked in the oven until bubbly and crispy? You would.<br /><br />That pasta, it sure was pretty. Smooth and silky, cool to the touch. A lovely pale green, flecked with tiny grains of spinach. And the smell...mmmmmm.....earthy and floury, with hints of egg and olive oil. I wanted to rub it all over my face. But I didn’t. Yes I did. No I didn’t.<br /><br />After I got over the fact that I had made fresh spinach pasta with my own bare hands, and had called almost every single person I know to tell them the good news, I got to work making Lidia Bastianich's <a style="font-style: italic;" href="http://www.tastebook.com/recipes/1142505-Pasticciata-Bolognese-Lasagna-with-Spinach-Noodles-and-Bolognese-Sauce" target="_blank">Pasticciata Bolognese</a><span style="text-decoration: underline;">,</span> filling a baking dish with layers of pasta, <a href="http://www.lidiasitaly.com/recipes/detail/921" target="_blank">Lidia’s <span style="font-style: italic;">Ragù</span></a>, a <span style="font-style: italic;">besciamella </span>(white cream sauce), and mozzarella and parmesan cheeses.<br />My oh my oh my oh my oh my oh my oh my. <br />I'm thinking that maybe you should be nicer to me next time you see me so that I might someday invite you over to my house to eat this. Also, I wish that Lidia Bastianich was my third grandmother.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0AKcLYma6gZOH6pIAMWVL0AF8n174sozv-5mkfe1r2UixeRlXKB5cGRX26jV3RX-b5Z2PIPE-aIptbFMo5-d708vbXyrMBHuM_GHOZhFTCfzggY_pH7V6UxYY-QMTTdWF04nyQ/s1600/spinachdish2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0AKcLYma6gZOH6pIAMWVL0AF8n174sozv-5mkfe1r2UixeRlXKB5cGRX26jV3RX-b5Z2PIPE-aIptbFMo5-d708vbXyrMBHuM_GHOZhFTCfzggY_pH7V6UxYY-QMTTdWF04nyQ/s400/spinachdish2.jpg" alt="" id="BLOGGER_PHOTO_ID_5584127766275511666" border="0" /></a><br /><br />So yeah, I made a fancy lasagna, basically. A heaven-sent fancy lasagna that was a LOT of work but a lot of fun and a LOT of tasty. But you could do anything with this spinach pasta. I'm thinking next time, if I don't have the time to make the accompanying four-hour meat sauce that accompanies this recipe, I'll just cut the pasta into noodles and serve it with sun-dried tomatoes, crispily browned garlic slices, and maybe feta cheese. Won't that be purty?<br />Any other suggestions?<br />Besides clothing your baby in it?<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzsUeFFx3L6NvlaiLlhuAlfkSzWiHi739VTwEq6sea9DP7Y9Tyvgb1nij6sE5ym6-zX8-av6FTuo_wGsDvMh7KsM5RapgCE4t7SMmEJtfed41LTz_sRlLIC0Fb1_fkBpFKLlVqw/s1600/spinachbaby.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzsUeFFx3L6NvlaiLlhuAlfkSzWiHi739VTwEq6sea9DP7Y9Tyvgb1nij6sE5ym6-zX8-av6FTuo_wGsDvMh7KsM5RapgCE4t7SMmEJtfed41LTz_sRlLIC0Fb1_fkBpFKLlVqw/s400/spinachbaby.jpg" alt="" id="BLOGGER_PHOTO_ID_5584122249777137682" border="0" /></a><br /><br /><span style="color: rgb(0, 51, 51); font-weight: bold;font-size:130%;" >Spinach Pasta Dough</span><br />~ adapted from <a href="http://www.amazon.com/Lidias-Family-Table-Day-Improvisations/dp/1400040353" target="_blank">Lidia’s Family Table</a> by Lidia Maticchio Bastianich<br /><br />Ingredients:<br />One 10 ounce box frozen chopped spinach, thawed<br />2 cups all-purpose flour, plus more for kneading and rolling<br />2 large whole eggs<br />2 egg yolks<br />1 tablespoon extra-virgin olive oil<br /><br />Directions:<br />Squeeze the spinach by handfuls to press out as much liquid as possible. When you think you’ve squeezed it enough, squeeze it again, by handfuls, using all your might. The drier the spinach, the better the pasta.<br /><br />Crumble the spinach into the food processor bowl and purée it thoroughly, scraping it off the sides. With the spinach and the blade in place, add the flour and pulse to blend with the spinach, scraping as necessary.<br /><br />Whisk together the whole eggs, yolks and oil in a bowl. With the food processor running, pour in the liquid ingredients on top of the green flour. Process for about 30 seconds, scrape down the work bowl, and scrape in all the egg residue too. Process another 20 to 30 seconds, until the dough has started to come together and a a ball on the blade.<br />Turn the dough onto a lightly floured surface and knead briefly, until it’s smooth. Wrap well in plastic wrap, and let rest at 30 minutes at room temperature before rolling. Store for 2 days in the refrigerator, or for 3 months in the freezer.<br /><br />Remove googly eyes before cooking.<br /><br />Makes enough for one delicious pan of Lidia Bastianich’s <a style="font-style: italic;" href="http://www.tastebook.com/recipes/1142505-Pasticciata-Bolognese-Lasagna-with-Spinach-Noodles-and-Bolognese-Sauce" target="_blank">Pasticciata Bolognese</a><span.></span.></div><br /><br /><br /><span style="font-style: italic;"><br /><br /></span></div><div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com13tag:blogger.com,1999:blog-27652180.post-20900577951950842202011-03-02T10:10:00.001-08:002011-03-02T11:16:18.159-08:00Panade Me?Child.<br />How dare you turn up your nose at this dinner that I so lovingly created for our family?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyyFTG2WJ6TrIvICpTTQcXt1bAP0Rz5im_dHfwly5IToMN1AJtmoATa247bzZlq8DJjBX8IiXgn0aHifRgSJ_Oe4yPlaidkAwoeHFuxFV13HO69ZKXsP7Lqn5sRdZQz34Ju4Owg/s1600/panadeface.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyyFTG2WJ6TrIvICpTTQcXt1bAP0Rz5im_dHfwly5IToMN1AJtmoATa247bzZlq8DJjBX8IiXgn0aHifRgSJ_Oe4yPlaidkAwoeHFuxFV13HO69ZKXsP7Lqn5sRdZQz34Ju4Owg/s400/panadeface.jpg" alt="" id="BLOGGER_PHOTO_ID_5579547099046489378" border="0" /></a><br />Oh, I get it. You’re mad at me because when you asked for a snack today, I tossed some stale bread cubes at you and told you to go play in your room so I could concentrate on my iphone Words with Friends game.<br /><br />Oblivious to your silent sobs, so wrapped up in figuring out how to get more points from a J, a Q, and 5 I’s, I barely noticed how you gathered up the scattered cubes in your chubby little hands and attempted to gnaw on them. I barely noticed how you walked over to the computer, typed in a search for ‘day old bread dinner’ and printed out a <a href="http://www.thewednesdaychef.com/the_wednesday_chef/2011/01/zuni-cafes-chard-and-onion-panade.html" target="_blank">brilliant recipe by the Wednesday Chef</a>. Not until I heard a little sniffle and was waving away the tear-stained printout that was blocking the view of my beloved electronic gadget did I hear you patiently saying, “Mom. Instead of ignoring your children and immersing yourself in a silly online game that you think increases your verbal intelligence but really is just a big timesuck, why don’t you turn these nasty hard bread cubes into something more palatable that the whole family can enjoy?”<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIcWdEXZpMki1ZjmgPi1g6E-ZvyosaOrTluG5aU7obbBYimuRN3pdC7g2ycvRfrvwm53p66X1Kf4JVZpqivNE9eEIPWAeyuv_o5bOHtoS1St2g7V7Q9TKF9e1Mp_p4s54nSTSqA/s1600/panade.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIcWdEXZpMki1ZjmgPi1g6E-ZvyosaOrTluG5aU7obbBYimuRN3pdC7g2ycvRfrvwm53p66X1Kf4JVZpqivNE9eEIPWAeyuv_o5bOHtoS1St2g7V7Q9TKF9e1Mp_p4s54nSTSqA/s400/panade.jpg" alt="" id="BLOGGER_PHOTO_ID_5579551938738109906" border="0" /></a><span style="color: rgb(102, 0, 0); font-style: italic;font-size:85%;" ><span>Panade: Crusty bread cubes splendidly saturated with chicken stock and layered with chard, onions, </span><span>and </span></span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:85%;" >Gruyère</span><span style="color: rgb(102, 0, 0); font-style: italic;font-size:85%;" >.</span><span style="font-style: italic; color: rgb(102, 0, 0);font-size:85%;" ><br /></span></div><br /><br />OK none of the above is true. Because you are three years old and you don’t know what ‘palatable’ means. And while I do occasionally <s>neglect you</s> give you some alone time so that I can immerse myself in the glorious land of the Internet, it’s usually not for more than 3.5 minutes at one time. And I don’t feed you stale bread, UNLESS I have baked it myself AND it’s been soaking in homemade chicken stock AND layered with almost-caramelized onions, some sautéed chard, and a few handfuls of Gruyère. AND baked for 2+ hours in Le Creuset bakeware until it becomes a savory party in your mouth. It is called a panade. Just so you know. So stick your tongue back in your mouth, kiddo, and show me how delighted you are really are for this truly lovely dinner.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oj1dznYPkxzEFBz8724_-nPuC9Cnog6RqKJ-ixPlRDvhpkOQLjKxidijyxtrznmINLXlGcdzz0FNUQCabDj_tnzegGS8tNXERH3xCru4h6zze1vbDaVnqIiOAroOwjRQSZudNQ/s1600/panadefacehappy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-oj1dznYPkxzEFBz8724_-nPuC9Cnog6RqKJ-ixPlRDvhpkOQLjKxidijyxtrznmINLXlGcdzz0FNUQCabDj_tnzegGS8tNXERH3xCru4h6zze1vbDaVnqIiOAroOwjRQSZudNQ/s400/panadefacehappy.jpg" alt="" id="BLOGGER_PHOTO_ID_5579550935074746482" border="0" /></a><br /><br />Thats’ better.<br /><br />Readers, please see what <a href="http://www.thewednesdaychef.com/the_wednesday_chef/2011/01/zuni-cafes-chard-and-onion-panade.html" target="_blank">Luisa, the Wednesday Chef</a>, has to say about Zuni Cafe's chard and onion panade. She is more eloquent than I am, so I will not even attempt to describe the taste or the texture of this divine food. I'll leave it to her. So. Read her post, make the panade, and see for yourself!<div class="blogger-post-footer">chicago food blog</div>Eriellehttp://www.blogger.com/profile/09726251005191340903noreply@blogger.com0