tag:blogger.com,1999:blog-538855715178391672024-03-12T16:38:15.209-07:00flavorfullAlexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-53885571517839167.post-67397800016278037742012-02-26T18:57:00.000-08:002012-02-26T18:57:42.432-08:00Cho's Variety<a href="http://www.varietynyc.com/">Cho's Variety</a> in Williamsburg, Brooklyn is a coffee shop with an excellent french press and a bakery counter full of delicious muffins from <a href="http://nymag.com/listings/stores/blue_sky_bakery/">Blue Sky Bakery</a> (so delicious, in fact, they inspired<a href="http://flavorfullblog.blogspot.com/2010/10/pumpkin-chocolate-chip-banana-muffins.html"> these</a>). For many people in the neighborhood, that might be all it is. To me, its a lot<i> </i>more. See, I found Cho's Variety on my first unemployed day in New York City. It was a Wednesday morning--I'd flown to New York City jobless, with a one-way ticket the night before. The friends I was staying with in Williamsburg had jobs to go to on Wednesdays, so that morning I wandered out of the apartment with my laptop and wallet and frankly, a lot of spare time. I "discovered" Cho's Variety-a packed coffee shop on a main street-and it instantly became my spot. I used the wifi there to <i>constantly </i>search for jobs<i>. </i>I forced friends meet me there, insisting I'd found a hidden gem. I even paid my friends in muffins and coffee from Cho's the morning they came to help me move from Brooklyn to my very first apartment in New York City (yes, it was a fifth floor walk up...and yes, they did deserve a lot more than muffins and coffee).<br />
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<a href="http://3.bp.blogspot.com/-C5fd8n9AC7s/T0ru1AjqEWI/AAAAAAAAAWs/8Qnh0ohyisA/s1600/IMG_20110731_115949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-C5fd8n9AC7s/T0ru1AjqEWI/AAAAAAAAAWs/8Qnh0ohyisA/s400/IMG_20110731_115949.jpg" width="400" /></a></div>
That was about two and a half years ago. In the grand scheme of things, two and a half years is not a lot of time. Yet today, as I found myself back in the Cho's Variety neighborhood, I realized that even though the french press tastes the same, almost everything else in my life is different.<br />
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Isn't it funny how certain spots in your city or a walk along a certain route in an old neighborhood can force you to pause and remember a different time?<br />
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Very little has stayed the same since the first time I crossed the threshold of that little coffee shop. The couple who so generously let me stay with them in my first two months in NYC, who made me tea when I was upset in those rocky first few months and introduced me to their friends and New York favorites--they've gotten engaged and married in the last two and a half years. The friends who helped me move apartments in exchange for muffins have either moved away from the city in pursuit of other dreams or have become legitimate New Yorkers--no longer newbies in a big, unknown city. And of course, I'm different too. Relationships have changed, plans have changed. Paradigms have undeniably shifted.<br />
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<a href="http://1.bp.blogspot.com/-eOYqeqQfMAo/T0rkpuufRAI/AAAAAAAAAWk/Bm1BPkX5qeE/s1600/188371_10100671193235257_8626218_64223765_3737447_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="http://1.bp.blogspot.com/-eOYqeqQfMAo/T0rkpuufRAI/AAAAAAAAAWk/Bm1BPkX5qeE/s400/188371_10100671193235257_8626218_64223765_3737447_n.jpeg" width="400" /></a></div>
I found myself smiling about it all today, as I sipped my french press out of the small paper cup with the <i>variety </i>stamp on it. Because, while it's true that I probably can't tell you what my life will look like in two and a half years, I feel fairly certain that the french press at Cho's will be unchanged.Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com1tag:blogger.com,1999:blog-53885571517839167.post-37043106893749308772012-02-08T18:11:00.000-08:002014-04-20T13:02:13.058-07:00Mujaddara<span style="font-family: Arial, Helvetica, sans-serif;">You may have noticed some silence as of late, on flavorfull. For that, I am truly sorry. I won't bore you with my long list of excuses because, mostly, the excuses amount to me getting home at 8 or 9 and feeling very tired and incapable of cooking, photographing and writing about a meal. A lot of times I'm quite tempted to simply order Thai food again from the place around the corner. (A lot of times, I give into that temptation, too.)</span><br />
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<a href="http://3.bp.blogspot.com/-d3Mw69BlcDk/TzMp4-7pbLI/AAAAAAAAAWU/i1ZIQSs90Xg/s1600/onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-d3Mw69BlcDk/TzMp4-7pbLI/AAAAAAAAAWU/i1ZIQSs90Xg/s400/onions.jpg" height="300" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I felt, at first, ashamed to admit this, given my love for cooking. But then I thought, <i>it's possible that my readers wish they could cook more too. </i>I mean, I cannot be the only girl in the world who loves to cook but <i>consistently </i>sees gourmet groceries go bad in her fridge. So, with that in mind (and just in case you've struggled with something similar) let me offer you my new favorite pantry staple recipe. </span><br />
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<a href="http://1.bp.blogspot.com/-XWSoqyg3Lf4/TzMp6dsU4DI/AAAAAAAAAWc/riotg14j9yw/s1600/finishedmujaddara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-XWSoqyg3Lf4/TzMp6dsU4DI/AAAAAAAAAWc/riotg14j9yw/s400/finishedmujaddara.jpg" height="300" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">This meal is made with almost all things you can keep in your pantry, so if all of your ingredients go bad during a busy week or you're so busy you can't find time to go grocery shopping for proper produce you can still eat very, very well. Mujaddara also gets better with a little time, so it's ideal to make this on a Sunday and bring it to work as lunch on, say, a Tuesday. P</span><span style="font-family: Arial, Helvetica, sans-serif;">lus, when paired with steamed green veggies, it's a very nutritious meal.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Mujaddara</span></b><br />
<i><span style="font-family: Arial, Helvetica, sans-serif;">Adapted by Alexandra Rogers from <a href="http://www.food52.com/recipes/8565_mujaddara_with_spiced_yogurt">recipe on Food52.com</a></span></i><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup green or brown lentils</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup brown rice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 cups thinly slice onions (about 3 medium onions)</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cook rice and lentils according to instructions, set aside. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Divide onions in half. Heat oil in a large saute pan, and add half of the sliced onions once the oil is hot. Cook onions over medium low heat for 10-15 minutes, until caramelized (adding oil in small amounts if pan dries out). Repeat process with second batch of onions (alternatively, if you have two large saute pans you can do this step at once on two burners). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, combine rice, lentils and onions and stir to combine. Serves 4. </span><br />
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<br />Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com1tag:blogger.com,1999:blog-53885571517839167.post-72966115862944137562012-01-17T17:11:00.000-08:002012-01-17T17:11:56.622-08:00Sweet Potato Hash<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Happy New Year, my friends! I am employed full-time back in NYC now, which means you can expect healthy, simple, inexpensive and fairly quick-to-prepare meals out of this blog (and quite a few more restaurant recommendations and write-ups). This sweet potato hash recipe, is one of my all-time favorites, a go to comfort food that's easy to make and easy to prepare ahead of time. In fact, if you have any cubed sweet potatoes left over from making your <a href="http://flavorfullblog.blogspot.com/2011/12/superfood-soup-sweet-potatoes-kale.html">Superfood Soup</a>, you can use them here. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The best thing about this dish is all the possible ways you can take it. This year, I've heard many of my colleagues (especially those my age) tell me that they <i>wish </i>they could cook, but they just don't know how. I think the key to confidence in the kitchen, to moving beyond heating water for spaghetti or mac & cheese, is learning basic recipes that you can slowly learn to modify. This sweet potato hash is a learn-to-cook dish if I've ever seen one. Once you get comfortable with the textures and timing of this recipe, feel free to chop other vegetables the same size and saute them along with everything else. Certain choices will probably fare better than others, so I've listed out some "possible add-ins" for you under the recipe. Another great thing about this recipe? It is vegan-friendly, and you can serve it for breakfast, lunch or dinner! Enjoy. </span></div>
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<a href="http://4.bp.blogspot.com/-7YqTjxSquxI/TxYXOeS4zdI/AAAAAAAAAWM/hLHW2JN-eg4/s1600/finishedsweetpotatohash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="http://4.bp.blogspot.com/-7YqTjxSquxI/TxYXOeS4zdI/AAAAAAAAAWM/hLHW2JN-eg4/s400/finishedsweetpotatohash.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sweet Potato Hash</b></span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">By Alexandra Rogers</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups sweet potatoes, cut into roughly 1/4" cubes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups zucchini or other summer squash, cut into roughly 1/4" cubes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2-3 teaspoons garlic, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup pine nuts</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of cumin (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of cayenne pepper (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt & Pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Recipe</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat enough oil to coat the bottom of a large saute pan over medium-high heat. Once the oil is hot, add sweet potatoes. Cook the sweet potatoes for approximately 3 minutes. Add zucchini and cook for 5 minutes, stirring <i>infrequently </i>so the vegetables have the opportunity to caramelize a bit. At this point, the sweet potatoes should be almost tender--able to be pierced easily with a fork. Add the garlic, cumin, cayenne, salt, pepper and pine nuts and stir to combine. Cook for at least 3 minutes, until garlic softens and cooks a bit, and until potatoes are tender enough to eat. Serve hot. Makes 2 servings.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Possible Add-ins: </b>Diced red onion (1 cup), red or orange bell peppers, other types of squash (e.g. patty pan)</span></div>
<br />Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com1tag:blogger.com,1999:blog-53885571517839167.post-64912021126792493032011-12-30T20:30:00.000-08:002011-12-30T20:45:42.518-08:00Superfood Soup (Sweet Potatoes, Kale, Lentils)<div style="margin-left: 1em; margin-right: 1em; text-align: left;">
<span style="color: black; font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;">Although a warming soup made of super foods needs little excuse, here are mine: I have a cold right now. It's winter. Oh, and also, we just got done with Christmas and are heading into a time of year where New Year's Resolutions (and a gym membership for this girl) are looming. </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<a href="http://1.bp.blogspot.com/-xyQgyMbNTgo/Tv6Qn9uga4I/AAAAAAAAAV8/cvIx4lpzZAQ/s1600/lentils.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-xyQgyMbNTgo/Tv6Qn9uga4I/AAAAAAAAAV8/cvIx4lpzZAQ/s400/lentils.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Time for a super healthy soup. </span></div>
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<a href="http://4.bp.blogspot.com/-meRUBmYON28/Tv6LYh5zdRI/AAAAAAAAAVw/R4-pQ2pqthI/s1600/kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-meRUBmYON28/Tv6LYh5zdRI/AAAAAAAAAVw/R4-pQ2pqthI/s400/kale.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This soup is incredible. The three main ingredients <a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2865/2">kale</a>, <a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2948/2">sweet potatoes</a>, and <a href="http://nutritiondata.self.com/facts/legumes-and-legume-products/4439/2">lentils</a> are all considered "super foods."I just don't think you can go wrong here. Low in fat, high in everything good. </span></div>
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<a href="http://1.bp.blogspot.com/-TZ27STVRbb4/Tv6LN2_tCtI/AAAAAAAAAVc/mcbenUpQRWE/s1600/sweet-potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-TZ27STVRbb4/Tv6LN2_tCtI/AAAAAAAAAVc/mcbenUpQRWE/s400/sweet-potatoes.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As an added bonus, this soup is fairly quick to prepare and incredibly simple. If you prep all the ingredients beforehand you really just have to throw things in and set a timer. Make sure to make enough for leftovers, as you'll definitely want them . The end result is garlicky, healing, and apparently--unlike most things I like when I'm sick--very, very good for you! </span></div>
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<strong style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Red Lentil Soup with Sweet Potatoes and Kale </strong></div>
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<i style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">By Jen, from <a href="http://eatingcleanrecipes.com/category/eat-clean-recipes/vegan/">Eating Clean</a></i></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 tablespoon olive oil </span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 medium white or yellow onion, chopped</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, finely chopped </span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">5 cups water </span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 cup red lentils, rinsed and drained </span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2 teaspoons sea salt </span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoons ground coriander</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoons bittersweet paprika</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">3/4 teaspoon ground cumin</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">12 ounces fresh sweet potatoes, peeled and cubed (2 cups)</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">4 cups chopped fresh kale leaves (stems removed)</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Freshly ground black pepper</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large pot or dutch oven, heat oil over medium heat. Add onions and cook for approximately 5 minutes. Next, add garlic, cooking for about 30 seconds and stirring to combine with onions. Add all spices and salt, stir to combine. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Next, add lentils and stir to coat with spices, onions and garlic. Pour in 5-7 cups of water (depending on how thick you like your soup--add less water for thicker soup). Bring to a boil, then reduce to a simmer and simmer, uncovered, for 10 minutes. Add sweet potatoes and simmer until tender, about 10-12 minutes, then add kale and simmer for about 5 minutes. Crack fresh black pepper lightly over the soup and serve hot. </span></div>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com3tag:blogger.com,1999:blog-53885571517839167.post-42697251075025984602011-12-14T14:15:00.000-08:002011-12-14T15:45:52.568-08:00{Holiday Gift Guide #1} For Foodies Who Love to Read<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Happy holidays! Although I've been watching Elf and playing Christmas tunes since early November, it's finally time (for normal, non-Christmas-obsessed people) to deck the halls and laze around near the Christmas tree. I can't quite enjoy it all yet, since I'm approximately a week away from defending my masters thesis. But, as I often do in the middle of stressful weeks, I'm constantly dreaming of what vacation will be like. At the top of my list? Reading food publications, novels and cookbooks. While sipping hot cocoa. And listening to Christmas music. It is going to be <i>great. </i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you've got a foodie friend (who is also a bookworm) like me, this gift guide will help you find the perfect reading material for them to unwrap on Christmas day.</span><br />
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<a href="http://1.bp.blogspot.com/-3dfw56mNwYw/TuksE1GMMaI/AAAAAAAAAU4/g-g4dqtKRL4/s1600/Foodielayout4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-3dfw56mNwYw/TuksE1GMMaI/AAAAAAAAAU4/g-g4dqtKRL4/s640/Foodielayout4.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Food Writing Publications</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">#1 <a href="http://www.mcsweeneys.net/luckypeach">Lucky Peach</a> {Cost: $28 for the rest of the subscription, starting with issue 3}</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">From David Chang and Peter Meehan, a collection of food essays and recipes with personality. This is the <i>hottest </i>thing for foodies this year, for good reason.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">#2 <a href="http://www.foodandwine.com/">Food & Wine</a> subscription {Cost: $20, annually}</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A well-regarded food magazine that includes food trends, recipes and articles. Sure you can go online for the same content, but to some people (including me) nothing beats turning the pages of a magazine, and keeping the laptop closed.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Cookbooks</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">#3 <a href="http://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497/ref=sr_1_1?ie=UTF8&qid=1323901505&sr=8-1">Milk Cookbook</a> {Cost: under $20}</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Milk bar, Momofuku's creative dessert place in NYC, now has a cookbook. It's delightful, and combines recipes for crack pie and crazy cakes with quirky stories from pastry chef Christina Tosi.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">#4<a href="http://www.amazon.com/Im-Just-Here-Food-Version/dp/158479559X/ref=sr_1_4?s=books&ie=UTF8&qid=1323901529&sr=1-4"> I'm Just Here For The Food</a>, {Cost: under $25}</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Alton Brown, per usual, provides a wealth of straightforward and incredibly useful information that results in better, more consistent cooking.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">#5 </span><span id="goog_470525235" style="font-family: Arial, Helvetica, sans-serif;"></span><a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=ruth+reichl&x=0&y=0" style="font-family: Arial, Helvetica, sans-serif;">Ruth Reichl<span id="goog_470525236"></span> Novels</a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> {Cost: approximately $10-$15/book}</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ruth Reichl is a mega-celebrity in the food world. Her novels give more detail on snippets of her incredible food-focused life, and include recipes at the end of each chapter. My favorites are: Comfort Me With Apples, Tender At The Bone, and Garlic and Sapphires.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">#6 <a href="http://www.amazon.com/Year-Provence-Peter-Mayle/dp/0679731148/ref=sr_1_1?s=books&ie=UTF8&qid=1323901556&sr=1-1">A Year in Provence</a>, by Peter Mayle {Cost: $10}</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is a classic novel for foodies--the story of a man and his wife who move to Provence and enjoy the good life. It seems like they eat most of the time, but they also leave the house to buy food and get to know the community. It is full of beautiful writing about a beautiful lifestyle. </span>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com1tag:blogger.com,1999:blog-53885571517839167.post-42819076990151357892011-11-14T08:07:00.001-08:002011-11-14T08:26:37.715-08:00Golden Boy Pizza (North Beach, San Francisco)<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Before reading the rest of this, remember: I don't do restaurant reviews. I <i>do, </i>however, give <i>recommendations </i>to other foodies. I can't help myself, because when I think things taste <i>really, really </i>good, I don't want you to miss them. And, apparently,<a href="http://flavorfullblog.blogspot.com/2011/08/seattle-pike-place-market-delancey.html"> I'm particularly passionate when it comes to pizza</a>.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And we're back in. Remember when<a href="http://flavorfullblog.blogspot.com/2011/10/chez-panisse.html"> I went to San Francisco</a>?</span><br />
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<a href="http://2.bp.blogspot.com/-IGGFXx-8_-0/TsE9JanUrTI/AAAAAAAAAUY/dCquGBqnFTc/s1600/sfskyline.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-IGGFXx-8_-0/TsE9JanUrTI/AAAAAAAAAUY/dCquGBqnFTc/s400/sfskyline.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It is a <i>very cool </i>city, with a pretty skyline. As a New York girl at heart, though, I was a bit biased. <i>Sure</i>, I thought, <i>it has a skyline. But does it have charming neighborhoods? </i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Apparently, yes. It does. I am particularly fond of <a href="http://www.sfgate.com/neighborhoods/sf/northbeach/">North Beach</a>--it has an almost indescribable character. Since a picture is worth a thousand words, here's a picture from the parking garage my aunt and I parked in, when we spent an afternoon in North Beach. Every parking stall has fortunes and quotes--a daily dose of inspiration. I chose my favorite to share with you.</span></div>
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<a href="http://2.bp.blogspot.com/-KQRlQoNPCAI/TsE9GWf_zJI/AAAAAAAAAUI/h93vp45837w/s1600/parkinglot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-KQRlQoNPCAI/TsE9GWf_zJI/AAAAAAAAAUI/h93vp45837w/s400/parkinglot.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since fortunes can sometimes act as self-fulfilling prophecies, we ended up exploring the culinary delights of the neighborhood soon after parking. My aunt and uncle had spent the weekend raving about <a href="http://www.goldenboypizza.com/">Golden Boy Pizza</a>, and I <i>had </i>to try it. </span></div>
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<a href="http://3.bp.blogspot.com/-g7Hr8snYGEM/TsE9FND_QNI/AAAAAAAAAUA/GnOWwvKAZKs/s1600/goldenboysign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-g7Hr8snYGEM/TsE9FND_QNI/AAAAAAAAAUA/GnOWwvKAZKs/s400/goldenboysign.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">People, this is show stopping pizza. It's really, really good. We got the fully loaded option, seen below. You're looking at cheese, tomatoes, mushrooms, zucchini, onions, and sausage. As a result of this slice, <i>I was forced to add</i></span><i style="font-family: Arial, Helvetica, sans-serif;"> pizza to the list of things San Francisco is doing right. </i><span style="font-family: Arial, Helvetica, sans-serif;">I had no choice.</span></div>
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<a href="http://1.bp.blogspot.com/-7SzOyWv6D2U/TsE9IMi4bdI/AAAAAAAAAUQ/-UWHu6K7Kcw/s1600/pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-7SzOyWv6D2U/TsE9IMi4bdI/AAAAAAAAAUQ/-UWHu6K7Kcw/s400/pizza.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In short, I've got two main points. First, if you're anywhere near North Beach, go to Golden Boy Pizza. Second, although I feel most at home in New York City, give me a skyline, and a neighborhood with personality and good pizza, and...I'm happy.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Have a great week, and expect some Thanksgiving side dishes in this space soon.</span></div>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com3tag:blogger.com,1999:blog-53885571517839167.post-81765275269785245922011-11-04T13:05:00.000-07:002011-11-04T13:07:53.388-07:00Zucchini & Chickpea (Quick) Curry<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Internet has significantly, and irreversibly, changed the way we communicate, share information, and ultimately, the way we live. It has also, seemingly, changed the way we cook. </span></div>
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<a href="http://4.bp.blogspot.com/-NwN6nm0yBik/Tq68wux0uoI/AAAAAAAAATw/G8KzjVpZbB0/s1600/freshzuc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-NwN6nm0yBik/Tq68wux0uoI/AAAAAAAAATw/G8KzjVpZbB0/s400/freshzuc.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In <a href="http://www.food52.com/blog/2522_tweet_me_right_the_joy_of_cooking_in_a_digital_world?utm_source=MadMimi&utm_medium=email&utm_content=5+Cool+Things+from+Amanda+and+Merrill&utm_campaign=A%26M%27s+Picks+%234&utm_term=this+thoughtful+piece">Tweet Me Right: The Joy of Cooking in a Digital World</a>, Fran Brennan writes about the changing nature of recipe exchange and food community. The Internet has stimulated the growth of a large and passionate food community. It allows us to connect to people, places and even <i>ideas </i>that we wouldn't otherwise encounter. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Opening a browser can open a world of <i>culinary </i>possibilities. So, how do you navigate this new world? </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Thankfully, there are a number of sites that stimulate food community and make navigation of the online food space a bit easier. <a href="http://www.food52.com/home/about_amanda">Amanda Hesser</a> and <a href="http://www.food52.com/home/about_merrill">Merrill Stubs</a> created <a href="http://www.food52.com/">Food52.com </a> to "bring together people who care about food." If Food52 stimulates conversation and creation in the online food community, it's offspring <a href="http://gojee.com/">gojee.com</a> provides users with a way to navigate that conversation.</span></div>
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<a href="http://1.bp.blogspot.com/-ViX2f2uCRuA/Tq68wCWvDRI/AAAAAAAAATg/T90abHYY4tw/s1600/cuminseeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ViX2f2uCRuA/Tq68wCWvDRI/AAAAAAAAATg/T90abHYY4tw/s400/cuminseeds.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://gojee.com/">Gojee.com</a> allows users to enter an ingredient they have on hand (or that they're craving), and ingredients they'd like to avoid. After that information is entered, the site suggests recipes that fit your previous specifications. Did I mention it does that with food-porn images of the finished recipe? <i>(Warning: You will walk away from gojee.com with your stomach growling). </i>When you are tempted by a recipe, you click through and end up on the food blog that originally posted the recipe. From what I've seen, there aren't links to <a href="http://allrecipes.com/">allrecipes.com</a>, or more generic cooking sites. Rather, gojee.com directs users to further explore to food community. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is why technology inspires me. This type of site helps to foster community engagement and new discoveries online. Between complete strangers. <i>Tell me you're not amazed by that</i>. The most interesting part of gojee.com, though, is not the new discoveries it provides. The most interesting thing about the site is that it makes my life in the kitchen a <i>lot </i>more like my grandmother's. </span></div>
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<a href="http://2.bp.blogspot.com/-NKlsAEqT2-8/Tq68wwOecPI/AAAAAAAAAT4/6IlQ3-fzA8I/s1600/zucinpan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-NKlsAEqT2-8/Tq68wwOecPI/AAAAAAAAAT4/6IlQ3-fzA8I/s400/zucinpan.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">See, as a Gen Y'er and daughter of an enthusiastic cook, I was raised in a world where the cooking process went like this: find a recipe, buy ingredients for that recipe, cook that recipe. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My grandmother, though, and her mother before her, followed <i>this </i>cooking process: look at ingredients you have, find a recipe that utilizes those ingredients, cook that recipe. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Gojee.com allows, and encourages, cooks to use what they already have. This isn't surprising, considering the concept of using what you have is back in style (<i>we're calling it sustainability now). </i>Think of sustainability in the kitchen as your grandmothers old broach, suddenly appearing--a bit re purposed--in the September issue of Vogue. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Why am I serenading you about my love of technology while showing you pictures of zucchini, you ask? Well, I had zucchini on hand a few weeks ago--a <i>lot </i>of zucchini. And, I discovered gojee.com, which led me to the 15 minute curried zucchini recipe from <a href="http://www.fresh365online.com/recipes/2010/7/7/15-minute-curried-zucchini.html">fresh 365</a>. Find it adapted below, courtesy <i>new technology. </i></span></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Zucchini & Chickpea (Quick) Curry</span></b></div>
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<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">By Alexandra Rogers, adapted from <a href="http://www.fresh365online.com/recipes/2010/7/7/15-minute-curried-zucchini.html">fresh 365</a></span></i></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons olive oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large (white) onion, chopped</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 large garlic cloves, minced or crushed</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons cumin seeds</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 medium zucchini, cut into 1/2" semi circles</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 oz. garbanzo beans (chickpeas)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons ground cumin</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoon curry powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon turmeric</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon teaspoon ground ginger</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">handful of chopped cilantro</span></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, mix ground cumin, curry powder, turmeric, ground ginger and cinnamon together. Set aside. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat oil in a large saute pan, over medium-high heat. Add the onions, garlic and cumin seeds and cook for about 5 minutes, until the onions become translucent and start to brown*. Add Zucchini, and spices. Stir to combine. Cook for approximately 6 minutes (until zucchini is tender when stabbed with a fork and begins to brown a bit). Add garbanzo beans and stir to coat with spice mixture. Add salt to taste, and cook for another 5 -6 minutes. Remove from heat, stir in cilantro, and serve with brown rice. Serves 4-5.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">*To get vegetables to brown when sauteing, don't stir too often. Extended contact between the hot pan and the surface of the vegetable is needed for vegetables to caramelize (brown). Many cooks struggle with this concept, feeling the must stir continuously so everything cooks evenly and doesn't burn. But, if your goal is caramelization, you need to step back and let the vegetables hang out with the hot pan without stirring for a few minutes.</span></div>
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<br /></div>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com5tag:blogger.com,1999:blog-53885571517839167.post-18585086177990224262011-10-17T20:07:00.000-07:002011-10-17T20:07:37.845-07:00Happy 1st Birthday, flavorfull!<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Today is flavorfull blog's first birthday! One year ago today, I finally <i>launched </i>the blog I'd been talking about launching for at least a year. I've learned a <i>lot </i>about blogging, recipe writing and food photography since then--and I've still got a lot to learn! Still, I think it's important to mark special occasions and this, my friends, is certainly a special occasion for me.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In the spirit of celebration I'd like to do two things. First, I'd like to thank all of you sincerely. It has meant the world to me to know that you are following what I write, cook and photograph. This blog is certainly a labor of love and knowing that somebody is out there reading it (and sometimes even cooking because of it), well, those things make it all worthwhile. So, thank you. Thank you, thank you, thank you.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Next, because no birthday is complete without a rocking dessert, I've assembled some of the public's favorite sweet treats from this blog (based on page views throughout the last year). </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://flavorfullblog.blogspot.com/2011/02/miniature-strawberry-pies.html">Miniature Strawberry Pies</a> (2/10/2011)</span></div>
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<a href="http://3.bp.blogspot.com/-ZJLYsUbR6aI/TMN0HJacHII/AAAAAAAAABw/r7VLFI0OkEg/s1600/muffin+compilation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="http://3.bp.blogspot.com/-ZJLYsUbR6aI/TMN0HJacHII/AAAAAAAAABw/r7VLFI0OkEg/s400/muffin+compilation.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://flavorfullblog.blogspot.com/2010/10/pumpkin-chocolate-chip-banana-muffins.html">Pumpkin Chocolate Chip Banana Muffin</a> (10/23/2010)</span></div>
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<a href="http://3.bp.blogspot.com/-h04a3s7Xfog/TgPabxGkm8I/AAAAAAAAAQY/jtMqff7GiVk/s1600/bananapudding1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-h04a3s7Xfog/TgPabxGkm8I/AAAAAAAAAQY/jtMqff7GiVk/s400/bananapudding1.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://flavorfullblog.blogspot.com/2011/06/banana-pudding-with-nilla-wafers.html">Banana Pudding with Nilla Wafers</a> (6/23/2011)</span></div>
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<a href="http://4.bp.blogspot.com/-x6yglf3NB6A/TQ6ok1yfiMI/AAAAAAAAAD0/V84chqdriXg/s1600/Brownies+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-x6yglf3NB6A/TQ6ok1yfiMI/AAAAAAAAAD0/V84chqdriXg/s400/Brownies+028.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://flavorfullblog.blogspot.com/2010/12/chocolate-and-coffee-indulgent-brownies.html">Indulgent Brownies</a> (12/19/2010)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Admittedly, you can't stick a candle in most of these easily. But they all pair well with a glass of champagne (<i>let's be honest, what doesn't?</i>) Again, thank you for reading. I hope you'll stick around to see flavorfull's second birthday, too!</span></div>
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<br />Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com2tag:blogger.com,1999:blog-53885571517839167.post-88760175958203692192011-10-11T22:30:00.000-07:002011-10-11T22:32:12.290-07:00Chez Panisse<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I first read <a href="http://www.amazon.com/Comfort-Me-Apples-Adventures-Table/dp/0375758739">Comfort Me With</a> Apples, by <a href="http://www.gourmet.com/services/presscenter/bios/ruth_reichl_bio">Ruth Reichl</a>, somewhere around the time I turned 15. Then, I read it a few more times. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I've wanted to go to <a href="http://www.chezpanisse.com/menus/">Chez Panisse</a> ever since then. In the (fabulous) book, Reichl details her meetings with a many a culinary genius in Berkeley, in the 1970s. She talks about meeting <a href="http://www.chezpanisse.com/about/alice-waters/">Alice Waters</a>, who co-founded the Chez Panisse in 1971. If none of this is sounding familiar to you, here is something you--as a lover of food--should absolutely know: <a href="http://www.chezpanisse.com/about/alice-waters/">Alice Waters</a> is one of the founders of California cuisine. Or, to put it another way, she is a big part of why you eat and cook local today. If you're a locavore you should be thanking this woman, this restaurant and of course, foodies living in Berkeley in the 1970s. </span></div>
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<a href="http://1.bp.blogspot.com/-uzz6lnok9pg/TpUklggNsYI/AAAAAAAAATI/9H-j9SaZal4/s1600/chezpanissemenu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="http://1.bp.blogspot.com/-uzz6lnok9pg/TpUklggNsYI/AAAAAAAAATI/9H-j9SaZal4/s400/chezpanissemenu.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">More simply put, if you've ever had a bowl of fruit for dessert at a restaurant, or read ingredients listed alongside their local origins on a menu--you can attribute that focus on fresh, simple and local ingredients to Waters, Chez Panisse, Berkeley and the decade of peace and love. It was a perfect storm that started a culinary movement that continues today.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And I got to go to the restaurant (well, if you want to get technical, the cafe). And, I got to eat (dessert) at that restaurant. And, the waiter explained the process that went into two of the dessert options on the menu, and that explanation took a full five minutes. <i>Heaven. I was in heaven.</i></span></div>
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<a href="http://1.bp.blogspot.com/-YHPWsNHCTkg/TpUkm1I0qsI/AAAAAAAAATY/Vd__ilJQ9Dk/s1600/meandchezpanisse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="http://1.bp.blogspot.com/-YHPWsNHCTkg/TpUkm1I0qsI/AAAAAAAAATY/Vd__ilJQ9Dk/s400/meandchezpanisse.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had the creme fraiche panna cotta with mulberry coulis (which was delicious, but not photogenic). My aunt Mary (who graciously hosted me in San Francisco all weekend) had the fig tart with chantilly cream, pictured here. Both were, needless to say, delicious.</span></div>
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<a href="http://1.bp.blogspot.com/-WOX5TOGJfdk/TpUkme3HK8I/AAAAAAAAATQ/6SCDTyFYuEA/s1600/figtart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-WOX5TOGJfdk/TpUkme3HK8I/AAAAAAAAATQ/6SCDTyFYuEA/s400/figtart.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm not just writing this post to brag to fellow foodies (although, that is <i>part </i>of my motive). I wanted to write about this place because it's inspiring to be surrounded by waiters and chefs who care about every morsel of food, every single ingredient, that goes onto your plate. And because, although there are a lot of caring waiters and chefs, this is still an incredibly rare experience. I also think it is important to acknowledge the start of important culinary revolutions, to better understand how we (as a food culture) came to be.</span></div>
Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com1tag:blogger.com,1999:blog-53885571517839167.post-81216168331929633582011-09-29T18:01:00.000-07:002011-09-30T16:22:12.849-07:00Buttermilk Biscuits<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This weekend, I read <a href="http://www.nytimes.com/2011/09/25/opinion/sunday/is-junk-food-really-cheaper.html?_r=1&ref=dining">a piece by Mark Bittman</a> in The New York Times, detailing the costs of eating nutritious, home-cooked meals versus eating out. According to Bittman, many Americans explain the high rates of obesity in this country by relaying the "fact" that it's cheaper to eat at fast food restaurants than to buy decent, healthy food elsewhere. Using an especially great <a href="http://www.nytimes.com/imagepages/2011/09/24/opinion/sunday/20110925_BITTMAN_MARSHgph.html?ref=sunday">infographic</a>, Bittman shows us that this "fact" is really more of a myth. After all, feeding a family of four a meal of potatoes, simple salad and roast chicken costs less than half the price of feeding that same family at McDonald's. </span></div>
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<a href="http://1.bp.blogspot.com/-DVPbLm7dbyQ/ToUUT4RWUWI/AAAAAAAAATE/hSKtf2p6Lag/s1600/20110925_BITTMAN_MARSHgph-popup.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-DVPbLm7dbyQ/ToUUT4RWUWI/AAAAAAAAATE/hSKtf2p6Lag/s640/20110925_BITTMAN_MARSHgph-popup.jpeg" width="331" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(<a href="http://www.nytimes.com/imagepages/2011/09/24/opinion/sunday/20110925_BITTMAN_MARSHgph.html?ref=sunday">via</a>)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So why the nationwide obsession with the golden arches? One reason, among many, is that Americans aren't cooking. Time in the kitchen is seen as grueling or impossible, rather than healthy, simple or relaxing. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I promise you, these buttermilk biscuits are relevant to the discussion. This recipe is one of those <i>super easy and incredibly rewarding </i>recipes that makes you wonder why you<i> don't </i>spend more time in the kitchen. I grew up waiting with baited breath for these to come out of the oven, and I have such lovely memories of pairing them with a bowl of soup on cold evenings. It is one of of those recipes, in fact, that made me love cooking <i>(and clearly, I've loved it ever since). </i>Also, the recipe I've posted (and that I frequently use) is from Mark Bittman himself. Because he really is a fabulous guy (and a good tipper, which I learned from serving him when I was a waitress <a href="http://www.themarkrestaurantnyc.com/">here</a>) with simple recipes and a great writing voice. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Make the biscuits. Then, if you're feeling the urge for an egg McMuffin, fry up an egg and some bacon, stick a slice of cheddar on top and shove the whole combo into one of these biscuits. Problem solved.</span></div>
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<a href="http://4.bp.blogspot.com/-ek_UOtO8Ixw/ToULeZ8Gn4I/AAAAAAAAAS8/-sxhxe8cK_k/s1600/bakedbuttermilkbisquit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ek_UOtO8Ixw/ToULeZ8Gn4I/AAAAAAAAAS8/-sxhxe8cK_k/s400/bakedbuttermilkbisquit.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="background-color: white; line-height: 21px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Buttermilk Biscuits</span></b></span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;"><i>By <a href="http://well.blogs.nytimes.com/2009/11/18/mark-bittmans-top-12-make-ahead-dishes/">Mark Bittman</a></i></span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;"><b>Ingredients</b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">3 cups flour</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">2 Tablespoons sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">4 teaspoons baking powder</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">1 teaspoon salt</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">1 teaspoon baking soda</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">1 1/2 sticks of butter, cold </span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">1 cup buttermilk</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;"><b>Recipe</b></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">Preheat oven to 425 degrees Fahrenheit.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">In a medium bowl, combine flour, sugar, baking powder, salt and baking soda. Mix together thoroughly. </span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">Then, cut <i>cold </i>butter into Tablespoon size chunks. Add the butter to the flour mixture and use your fingers to rub the mixture together until it resembles small peas--essentially you use your fingers to combine the flour and butter into a crumb like mixture. </span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">Stir the buttermilk in with a wooden spoon, stirring until just combined.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">Drop the dough in large spoonfuls onto an ungreased baking sheet and bake for 15 minutes, or until golden.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 21px;">*If you're interested in this cause, t</span>here are quite a few groups across the country that are working to stimulate a renewed interest in the kitchen. From <a href="http://nokidhungry.org/?gclid=CKrxv-Tew6sCFQjCKgodpXHDzg">groups that teach children to cook</a> and grow gardens in urban spaces, to <a href="http://www.npr.org/templates/story/story.php?storyId=14943125">groups that put former gang members to work baking bread</a>, there are a lot of ways to get involved.</span>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com8tag:blogger.com,1999:blog-53885571517839167.post-86320790975870930212011-09-20T19:58:00.000-07:002011-09-20T20:41:55.123-07:00Cremini Mushroom Strudel with Pesto<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Last week, there was a frost in Wisconsin. The next morning, I actually turned the heat on in my car. Maybe I'm a <i>little </i>bit of a wimp (it still got to 57 degrees that day), but all I wanted to do all day was curl up in a down comforter and eat something mushroom-based. Because, for some reason, mushrooms solve my cold weather blues. </span></div>
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<a href="http://4.bp.blogspot.com/-9l2nSAP06v4/TnKs2ONdstI/AAAAAAAAASU/RRKimdXI5zo/s1600/herbsandshallots2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-9l2nSAP06v4/TnKs2ONdstI/AAAAAAAAASU/RRKimdXI5zo/s400/herbsandshallots2.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, after perusing the Internet for inspiration, I saw a <a href="http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Strudel-with-Arugula-Pesto-15680">recipe for a wild mushroom strudel accompanied by arugula pesto</a>. I did not have a wide assortment of mushrooms on hand, nor did I have any arugula, so I improvised and ended up with my own original recipe. </span></div>
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<a href="http://4.bp.blogspot.com/-RLZwzjQWK5A/TnKs7UpFpbI/AAAAAAAAASY/j0mymN4FqSE/s1600/rawmushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-RLZwzjQWK5A/TnKs7UpFpbI/AAAAAAAAASY/j0mymN4FqSE/s400/rawmushrooms.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">First, I chopped fresh herbs (using <i>fresh </i>herbs in this is a must, which makes it an excellent dish to make in early fall/late summer, when fresh herbs are still available at markets and in gardens). I also chopped a whole bunch of cremini (or baby portabella) mushrooms. This is not a quick recipe, but you can make it a whole lot quicker by buying pre-chopped mushrooms. I usually frown on that, but this recipe is very good and ever so slightly <i>too </i>time consuming. So, you know, buy the pre-chopped mushrooms. I recognize that you have things on your to do list that trump making dinner, from time to time. Or, if you're really busy and still need mushroom-y goodness, make <a href="http://flavorfullblog.blogspot.com/2010/10/wild-rice-pilaf.html">this <i>very quick </i>wild rice pilaf</a>. I digress.</span></div>
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<a href="http://3.bp.blogspot.com/-orveLKSRrOc/TnKtAFALyyI/AAAAAAAAASc/wXzJPcknmtQ/s1600/phyllodough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-orveLKSRrOc/TnKtAFALyyI/AAAAAAAAASc/wXzJPcknmtQ/s400/phyllodough.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This strudel recipe is also an excellent opportunity to conquer a fairly straightforward ingredient that many home cooks fear: phyllo dough. You know what I'm talking about--you eat it whenever you go to your favorite Greek restaurant and dream about being able to recreate the <a href="http://en.wikipedia.org/wiki/Spanakopita">spanakopita</a> at home. Maybe even <a href="http://en.wikipedia.org/wiki/Baklava">baklava</a> (<i>okay, even I'm afraid of that recipe</i>). But that crispy, flaky dough seems like it would take hours to work with and would be quite finicky. As it turns out, <i>phyllo dough is super easy to work with. </i> <i> Shh...</i>let's keep it our little secret. For a video instruction of how to do it, view<a href="http://www.youtube.com/watch?v=LiLlAblluWw"> this handy video</a>. My only note on phyllo dough is that if you buy it frozen (and I encourage you to do so), it has to thaw in the refrigerator overnight <i>and </i>on the counter for two hours after that. This is not a recipe to make on a whim. But, it is delicious and warming and somehow brings my two favorite seasons together; <a href="http://flavorfullblog.blogspot.com/2011/08/pesto.html">pesto</a> tastes like summer, and mushrooms wrapped in delightful pastry taste like fall. This is the <i>perfect </i>September meal. Enjoy!</span></div>
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<a href="http://2.bp.blogspot.com/-YXwjJyBYCw8/TnKtE5kl3xI/AAAAAAAAASg/F8manaz9jk4/s1600/strudelpiece.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-YXwjJyBYCw8/TnKtE5kl3xI/AAAAAAAAASg/F8manaz9jk4/s400/strudelpiece.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Cremini Mushroom Strudel with Pesto</b></span></div>
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<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">By Alexandra Rogers</span></i></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 Tablespoons butter</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1-2 Tablespoons extra virgin olive oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 large garlic cloves, minced</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup shallots, diced</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon fresh basil, minced</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 teaspoons fresh thyme, minced</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon fresh rosemary, minced</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">24 oz. cremini mushrooms, sliced</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 sheets of phyllo pastry (fresh phyllo pastry or frozen thawed)</span></div>
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<a href="http://flavorfullblog.blogspot.com/2011/08/pesto.html"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pesto</span></a></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If using frozen thawed phyllo pastry, you must place the frozen pastry in the fridge overnight, and remove the pastry from the fridge 2 hours before use on the day of. So, by the time you start the rest of this recipe, the phyllo dough needs to be sitting on the counter! </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a large skillet, melt 2 Tablespoons of butter over medium heat. Once the pan is hot and the butter is melted, add shallots, garlic, basil, rosemary and 2 teaspoons thyme. Let cook for 2 minutes, stirring once or twice.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add mushrooms (the pan will seem far too crowded, but just go with it). Saute for 15 minutes, stirring occasionally, until very tender. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove the mushrooms from heat, and set aside to cool. Salt to taste (I used less than half a teaspoon). </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 400 degrees Fahrenheit. Lightly grease a small baking sheet.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Melt 3 Tablespoons butter in the microwave (this should take a little less than 30 seconds).</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place kitchen towel on work surface and top with 1 phyllo sheet. Brush that sheet with melted butter and sprinkle with 1/2 teaspoon thyme. Top that phyllo sheet with another phyllo sheet, brush with butter and sprinkle with another 1/2 teaspoon thyme. Repeat until the phyllo dough is 6 sheets high. You can find a bit more guidance on how to work with phyllo dough <a href="http://www.youtube.com/watch?v=LiLlAblluWw">here</a>. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spoon mushroom mixture into the middle of the phyllo dough street. Fold the longer sides over the mushroom mixture (almost like you're wrapping a present), and then roll up the dough, jelly roll style. Roll as evenly as you can, and when complete, place the roll <i>seam down </i>on the greased baking sheet.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Brush the top and sides of the roll with butter and sprinkle with any remaining thyme. Put the roll in your preheated oven and bake for 15-20 minutes, until golden brown all around (including the middle of the strudel). </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Let cool for 3-4 minutes, then slice with a serrated knife to serve. Garnish with <a href="http://flavorfullblog.blogspot.com/2011/08/pesto.html">fresh pesto</a> (I used 1-2 Tablespoons/slice) and serve. Serves 4.</span></div>
Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com5tag:blogger.com,1999:blog-53885571517839167.post-26454950194538916412011-09-08T12:57:00.000-07:002011-09-08T13:02:08.648-07:00Garden Fresh Spaghetti<div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">During a recent visit to the bookstore, I picked up <a href="http://www.amazon.com/Alone-Kitchen-Eggplant-Jenni-Ferrari-Adler/dp/1594489475">Alone in the Kitchen with an Eggplant</a>. The book features a collection of short essays (which end with recipes) about cooking and eating alone.</span></div>
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<a href="http://4.bp.blogspot.com/-L02R7Jqd0J4/TmkbTbaVgZI/AAAAAAAAASI/ALq1MELwIE8/s1600/tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-L02R7Jqd0J4/TmkbTbaVgZI/AAAAAAAAASI/ALq1MELwIE8/s400/tomatoes.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One of the first essays I read in the book was by <a href="http://www.food52.com/blog/about_amanda">Amanda Hesser</a>. She talked through the meal she made herself one night when her significant other was out of the house. She made a beautiful point about the fact that we often don't cook well for ourselves when we cook <i>only </i>for ourselves. I've definitely gotten home to an empty house and thrown a microwave dinner in more times than I can count. And that's a little funny, if you think about it, since I am obsessed with food and cooking. </span></div>
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<a href="http://3.bp.blogspot.com/-dvkplU5-jVM/TmkbSK71iLI/AAAAAAAAASE/3-KCid5roO4/s1600/basilandgarlic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-dvkplU5-jVM/TmkbSK71iLI/AAAAAAAAASE/3-KCid5roO4/s400/basilandgarlic.jpg" width="300" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hesser made a point that cooking a great meal for just you is a way of respecting yourself. I like this logic a lot, and so today I'm offering up a recipe that is meant only for one person (though obviously you can double it if you like) and that capitalizes on the best your garden or green market currently has to offer.</span><br />
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<a href="http://1.bp.blogspot.com/-eyYwh6jw7aM/TmkbVgR1GYI/AAAAAAAAASM/6I5l5hRKM9U/s1600/spaghettiinpan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-eyYwh6jw7aM/TmkbVgR1GYI/AAAAAAAAASM/6I5l5hRKM9U/s400/spaghettiinpan.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My mother taught me this combination after plucking fresh tomatoes and basil from her garden one day this summer, and mincing some garlic she'd picked up from the green market earlier that day. It is the epitome of fresh comfort food. (Note, do remove the skins from the tomatoes--it's a neat trick to learn, especially because skinless tomatoes produce a sweeter sauce, with no bitter taste coming in from the skins.)</span></div>
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<a href="http://2.bp.blogspot.com/-lAYxTU4FcSE/TmkbXcOKYCI/AAAAAAAAASQ/vcNf7x2eS7U/s1600/spaghetti-in-bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-lAYxTU4FcSE/TmkbXcOKYCI/AAAAAAAAASQ/vcNf7x2eS7U/s400/spaghetti-in-bowl.jpg" width="400" /></a></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garden Fresh Spaghetti</span></b></div>
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<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">By Alexandra Rogers</span></i></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons extra virgin olive oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 plum or roma tomatoes, <span id="goog_1087373082"></span><span id="goog_1087373083"></span><a href="http://allrecipes.com/HowTo/peeling-tomatoes/detail.aspx">skins removed</a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3-4 cloves of garlic, minced</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup roughly minced basil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 serving of your favorite type of spaghetti noodle (usually 1/8 the box)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">salt to taste</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">grated parmesan cheese (optional)</span></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bring water to boil in a medium pot. Once water is boiling, add in spaghetti and cook for several minutes, until it has reached your desired consistency. Pour pasta into a colander to drain the water and set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roughly dice the skinless tomatoes. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat extra virgin olive oil in a medium chef's pan, over medium/medium-high heat. Once the oil is hot, add minced garlic and cook for 2 minutes. Then, add the diced tomatoes and stir to combine. Cook tomatoes and garlic together for about 3 minutes. Add the cooked spaghetti noodles (I used capellini) and stir to coat pasta in tomato sauce. Add minced basil and salt to taste. If using parmesan, add before serving.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serves 1.</span></div>
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Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com1tag:blogger.com,1999:blog-53885571517839167.post-76121532936597489732011-08-28T10:07:00.000-07:002011-08-28T10:14:42.050-07:00Pesto<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If there is ever a time to make fresh pesto, it's now. Fresh basil is abundant at green markets and grocery stores everywhere, and better yet--it's cheap. Fresh pesto simply <i>screams </i>summer to me. Plus, it's very easy (and quick) to make, and it's one of those dishes that's sure to impress just about anybody you serve it to.<i> Confession: I get pretty impressed with myself every time I make it.</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZesjSXLrXaU/TlptfaTG4WI/AAAAAAAAAR4/APjOhRCvPLQ/s1600/basil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ZesjSXLrXaU/TlptfaTG4WI/AAAAAAAAAR4/APjOhRCvPLQ/s400/basil.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Okay, so here's what you do. Go get yourself some basil. Grab some from your garden, green market or grocery store. You're going to need a lot of it. <i>Note: pesto (without cheese) freezes well. If you'd like to freeze your pesto for use later in the year, simply <a href="http://www.foodterms.com/encyclopedia/blanch/index.html">blanch</a> the basil leaves before putting them in the food processor, continue with the recipe and freeze the finished product in jars).</i></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Grate some parmesan cheese--you'll need it a bit later in the recipe. <a href="http://www.bonappetit.com/tipstools/tips/2008/04/how_to_toast_pine_nuts">Toast some pine nuts</a>. <i>During this step, resist all urges to turn your back. You will burn the pine nuts if you don't give them your full attention.</i> While you work, sing along to your favorite music and think about how much you love summer.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rWWqefftt3o/Tlpth6NhUwI/AAAAAAAAAR8/o1Qo4jXCUL0/s1600/parmesan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-rWWqefftt3o/Tlpth6NhUwI/AAAAAAAAAR8/o1Qo4jXCUL0/s400/parmesan.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The next step is very easy. Throw everything except the cheese into the food processor. Combine it well. Then toss it with some pasta (I like it best with Penne noodles), cheese and vegetables. Or freeze it. Or use it on a salad. Most of all, enjoy this pesto along with the last, ever so sweet, days of summer.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aHTlwMdWpXc/TlptiTFKSxI/AAAAAAAAASA/wh5rENo_U28/s1600/pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-aHTlwMdWpXc/TlptiTFKSxI/AAAAAAAAASA/wh5rENo_U28/s400/pesto.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pesto</span></b></div><div class="separator" style="clear: both; text-align: left;"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Adapted by Alexandra Rogers, from Mark Bittman</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 cups basil leaves, washed and dried</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 medium cloves of garlic</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Tablespoons <a href="http://www.bonappetit.com/tipstools/tips/2008/04/how_to_toast_pine_nuts">toasted pine nuts</a></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup extra virgin olive oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups of parmesan</span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a food processor fitted with the blade attachment, combine basil, garlic and pine nuts. Scrape sides of the food processor with a rubber scraper and make sure ingredients are well combined and chopped. Add the olive oil slowly with food processor running. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's likely you won't use the full 1/2 cup of olive oil, so add enough to get the pesto to a consistency that is looser than paste but not overly oily. I usually use about 1/4 cup + 2 Tablespoons olive oil in total.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Turn off the food processor and dip a spoon into the pesto. Now, taste the pesto! It will taste like it needs salt. At this point, add a sprinkling of salt (far less than a teaspoon) and combine. This is the "salt to taste" step that can be somewhat confusing. When making pesto, be sure to under salt a bit since you'll be adding salty cheese later in the dish that will carry those flavors through all the way. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once salt is added, your pesto is ready to use. Toss with a pasta of your choice and add the parmesan cheese until thoroughly combined and serve. This makes enough pesto to cover 4-5 cups of pasta. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You can also use the pesto as part of salad dressings or over vegetables. More specific serving suggestions will be coming your way soon!</span>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com3tag:blogger.com,1999:blog-53885571517839167.post-31810489734439292462011-08-23T19:52:00.000-07:002011-08-28T10:35:01.708-07:00Cocoa Brownies with Peanut Butter Frosting<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My mother is the baker, and I am the cook. That has always been the case in our family. My mother is analytical and scientific in her reasoning, and therefore excellent at measuring with care and substituting ingredients and amounts appropriately<i>. </i></span></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-00xqHu-A24Q/TlRQEJ-yOTI/AAAAAAAAARU/H32L4xsoLVs/s1600/butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-00xqHu-A24Q/TlRQEJ-yOTI/AAAAAAAAARU/H32L4xsoLVs/s400/butter.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm more of a creative type when it comes to the kitchen.<i> </i>I create as I go, and very rarely follow a recipe to the dot. Part of my fondness for cooking is the ability to change a dish as I see fit, at any point during its creation. I get frustrated by the patience required by baking, the waiting game and inability to change a recipe once it goes in the oven. <b>The point is, I am not really a baker at heart. This is, I understand, a very odd proclamation to make in the middle of a brownie recipe. </b>Hear me out. </span></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-VNpC3-VmsAA/TlRQJ5tZ8VI/AAAAAAAAARw/u40yXQ0-xFU/s1600/sugarscoop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-VNpC3-VmsAA/TlRQJ5tZ8VI/AAAAAAAAARw/u40yXQ0-xFU/s400/sugarscoop.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I bake as therapy. You see, I can make a stir fry without much thought at all. But Cocoa Brownies with Peanut Butter Frosting? Those require some concentration. And sometimes, in the midst of a particularly bad week, I need to bake.<i> </i>Because when I bake, my mind refuses to wander. I concentrate only on the task at hand.</span></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-p_uLGkxHOF4/TlRQJc2g7KI/AAAAAAAAARs/sEf3O-iPmiA/s1600/sugarlevel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://2.bp.blogspot.com/-p_uLGkxHOF4/TlRQJc2g7KI/AAAAAAAAARs/sEf3O-iPmiA/s400/sugarlevel.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I know, as a frequent multi-tasker, that I don't <i>need </i>to focus all of my attention on leveling off a cup of sugar with the back of a knife. But, somehow, that's just what happens. </span></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/-ygvOrSH39go/TlRQC_UgdjI/AAAAAAAAARI/5LJ109fLuyA/s1600/browniebatterinpan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ygvOrSH39go/TlRQC_UgdjI/AAAAAAAAARI/5LJ109fLuyA/s400/browniebatterinpan.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Everything else melts away as I bake, using techniques my mother has taught me over a lifetime.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mfoNM0Iz_M4/TlRQIF_7K7I/AAAAAAAAARg/-Pcc_sFbn9U/s1600/peanutbutterwhip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-mfoNM0Iz_M4/TlRQIF_7K7I/AAAAAAAAARg/-Pcc_sFbn9U/s400/peanutbutterwhip.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's quite hard to feel that anything is amis in the world when you watch peanut butter and butter being whipped together into a light and fluffy frosting. And if that doesn't do it, sampling peanut butter frosting can make just about anybody smile. <i>(Except a person with peanut allergies. Obviously).</i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ybFkWdm1EkA/TlRQDp53ryI/AAAAAAAAARQ/5R5wcA-dZGQ/s1600/browniewithfrosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ybFkWdm1EkA/TlRQDp53ryI/AAAAAAAAARQ/5R5wcA-dZGQ/s400/browniewithfrosting.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The very act of creating a batter, pouring it into a pan and waiting every so patiently for the result is becoming slightly more appealing to me. Here's why: earlier this evening I stared at an empty 8" x 8" square pan, and now it's filled with delightful, soul-healing, smile-creating brownies. That is quite an accomplishment, if you really think about it. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I must use this last paragraph to tell you about the brownies themselves and not just about me. Salty. Sweet. Delightful. I should not have waited to make them for nearly four months. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(<i>I've been waiting since May to make this particular recipe, ever since I saw it on <a href="http://notwithoutsalt.com/2011/05/03/cocoa-brownie-with-salted-peanut-butter-frosting/">Not Without Salt</a>.) </i></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's no surprise I love them, based on my ongoing <i>(and I might add, very justified)</i> love affair with the chocolate and peanut butter combination (as seen <a href="http://flavorfullblog.blogspot.com/search/label/Peanut%20Butter">here</a> and <a href="http://flavorfullblog.blogspot.com/2011/04/chocolate-cookies-with-peanut-butter.html">here</a>). </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yx15s3qVI5w/TlRQDHUV_NI/AAAAAAAAARM/u2iI0Rlmaos/s1600/browniefinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-yx15s3qVI5w/TlRQDHUV_NI/AAAAAAAAARM/u2iI0Rlmaos/s400/browniefinal.jpg" width="400" /></a></div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cocoa Brownies with Peanut Butter Frosting</span></b><br />
<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Adapted by Ashely from <a href="http://notwithoutsalt.com/">Not Without Salt</a>, from Alice Medrich</span></i><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cocoa Brownies</span></i><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/4 stick (10 Tablespoons) unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup plus 2 Tablespoons unsweetened cocoa powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 large, cold eggs</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> 1/2 cup all-purpose flour</span><br />
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<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Peanut Butter Frosting</span></i><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 stick (6 Tablespoons) softened butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup creamy peanut butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup powdered sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">pinch salt</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Recipe</b></span><br />
<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cocoa Brownies</span></i><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 325 degrees Fahrenheit and grease an 8" x 8" square pan.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">First, put a medium/large pot with a few inches of water on the stove and turn on the heat (to medium) to bring to a simmer. Be sure a bowl can fit inside of it, with room to stir ingredients, and without touching the simmering water. This is basically a makeshift double boiler. It should look a little like this:</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3a-rEOyicOQ/TlRQIVPL4bI/AAAAAAAAARk/giz3PHL0Hac/s1600/potandbowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="http://1.bp.blogspot.com/-3a-rEOyicOQ/TlRQIVPL4bI/AAAAAAAAARk/giz3PHL0Hac/s320/potandbowl.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now that you know that bowl fits in the pot the correct way, take it out and put the following ingredients in it: Sugar, Cocoa Powder, Salt. Mix those ingredients together well, with a fork or a whisk. Then, cut the butter into 1 Tablespoon pieces. The idea here is to get them small enough to melt rather quickly (quicker than if you just threw the whole block of butter in there). </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place the bowl with the cocoa mixture over the simmering water and stir occasionally with a wooden spoon. Once the butter is almost melted (you should see only 3-4 small pats of butter left in the mixture), remove the bowl from the pot (with oven mits on) and let the mixture cool to warm. The residual heat will melt the rest of the butter. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once the mixture is no longer hot, add cold eggs one at a time.<i> If you haven't allowed the cocoa mixture to cool, you will make scrambled, chocolate eggs (accidentally). </i>Stir the eggs into the mixture with a wooden spoon, then add the vanilla extract. Once all of this is well combined, add the flour. Once the flour is integrated into the cocoa mixture <i>(read: you can no longer see any flour)</i>, stir the mixture 40 times. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour the batter into the pan, spread evenly and bake for 25-28 minutes, until a toothpick or knife inserted into the center comes out nearly clean. Leave to cool on a wire rack.</span><br />
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<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Peanut Butter Frosting</span></i><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In an electronic mixer fitted with the whisk attachment, cream together the butter and peanut butter. Then, incorporate the powdered sugar (I like to add 1/4 cup at a time). </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Frost the brownies once they are room temperature. Sprinkle <i>very lightly </i>with a pinch of kosher salt. Enjoy. Serves 16 brownies.</span><br />
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Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com1tag:blogger.com,1999:blog-53885571517839167.post-82885978845572777962011-08-12T15:59:00.000-07:002011-08-12T16:01:13.409-07:00Seattle, Pike Place Market, Delancey<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hello dear readers. I do apologize for the delay in posting. I was a little distracted because I was running around enjoying myself on vacation with my family. You see, even though my mother was born in Washington state, I'd never been there before. My parents and I spent time with our extended family, and then explored Seattle before catching a flight home. First, we went to <a href="http://www.pikeplacemarket.org/">Pike Place Market</a>.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nWw7-o9Ln1A/TkWq1dbdl7I/AAAAAAAAAQ8/wC1h570PaHU/s1600/pikemarketsign.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-nWw7-o9Ln1A/TkWq1dbdl7I/AAAAAAAAAQ8/wC1h570PaHU/s400/pikemarketsign.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you've ever seen footage of men throwing fish to each other at a big farmer's market--this is that place. I did, for the record, witness fish being thrown. But, alas, there was somebody in my way each time I tried to snap a picture of the Alaskan Salmon flying through the air. Regardless of if you get to see the fish-tossing or not, this market is incredible. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6Du1fJkWe4A/TkWq0e0yLkI/AAAAAAAAAQ4/3hNxqdIfpzk/s1600/flowers.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-6Du1fJkWe4A/TkWq0e0yLkI/AAAAAAAAAQ4/3hNxqdIfpzk/s400/flowers.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fresh flowers, vegetables, fruits, fish, meat and cheese stretch as far as the eye can see. It is a chef's paradise (I would assume). It is most <i>definitely </i>a food blogger's paradise. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-XCeQCusLj9E/TkWqxd4IOQI/AAAAAAAAAQw/qPixaCF-8D4/s1600/Asparagu.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-XCeQCusLj9E/TkWqxd4IOQI/AAAAAAAAAQw/qPixaCF-8D4/s400/Asparagu.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Speaking of food bloggers, one of my favorite food bloggers is based in Washington. Ashley, from <a href="http://notwithoutsalt.com/">Not Without Salt</a>, was kind enough to send me a list of her personal favorite spots to grab a great meal in Seattle. My family and I tried a few of them, and there is one I <i>must </i>share with you--I don't want you to miss it if you have the opportunity to be in Seattle. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now, this is not a restaurant review blog. I lack the professional training to tell you truly if what I eat is prepared in a precise manner, and I lack the budget (and time) to eat at great restaurants multiple times in the space of a month, in order to write a comprehensive review that addresses quality as well as consistency.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">However, sometimes I just <i>know </i>I'm right when food is delicious. So, from one foodie to another, here's a restaurant recommendation for next time you're in Seattle. Go to <a href="http://www.delanceyseattle.com/">Delancey</a>. Immediately.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BNy39VYf_0M/TkWqyYHT6AI/AAAAAAAAAQ0/nnl5JuAy9YE/s1600/Delancey.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-BNy39VYf_0M/TkWqyYHT6AI/AAAAAAAAAQ0/nnl5JuAy9YE/s400/Delancey.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This pizza joint (<i>I use the word "joint" loosely, since the ambiance here is ten million times better than that of a pizza joint) </i>is brought to you by Molly Wizenberg of <a href="http://orangette.blogspot.com/">Orangette</a> and her husband Brandon Pettit (a man who loves pizza). </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TP1i4s40fNA/TkWq3B9siSI/AAAAAAAAARE/kA6RrR8y47o/s1600/redpepperandsalt.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-TP1i4s40fNA/TkWq3B9siSI/AAAAAAAAARE/kA6RrR8y47o/s400/redpepperandsalt.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We ordered the Cremini Pizza (mushrooms, thyme, olive oil and mozzarella--yum), the Brooklyn (I had to show my favorite boro some love), with Basil added, and the Sausage pizza (housemade pork fennel sausage played a leading role). </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-549Dnm6GSXI/TkWq2ZzMPpI/AAAAAAAAARA/arWWaJVAxiI/s1600/Pizza.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-549Dnm6GSXI/TkWq2ZzMPpI/AAAAAAAAARA/arWWaJVAxiI/s400/Pizza.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oh my god. That pizza was delicious. And that's coming to you from a girl who flew straight to Seattle from NYC. I'm a little bit of a pizza snob, people, and this was some of the best pizza I've had. The sauce was light and complimented the fresh ingredients, rather than overpowering them. The crust did the same. Oh, and dessert. For dessert we ordered the Raspberry Pavlova--<i>Meringue, topped with greek yogurt, topped with raspberries, topped with whipped cream--</i> and a warm chocolate chip cookie. I would share a photo with you, but we loved it so much that the only photo I have shows an empty plate scraped clean. In short, you must go to Delancey. And, if you love food, you should probably check out Seattle as a whole. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</div>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com3tag:blogger.com,1999:blog-53885571517839167.post-74135330311895439662011-07-25T19:05:00.000-07:002011-08-28T10:35:01.710-07:00Quick Mango Salsa<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">People, it is <i>hot </i>in New York City. Waiting for the train is a sweatier affair than usual, and it takes all of two seconds of outdoor time to rid your whole body of a day spent in air conditioning. On Friday, the heat index didn't dip below 100 degrees fahrenheit until after 10pm. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>The stifling heat in New York City is relevant because I was going to post a baking related recipe. </i></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">But, quite frankly, I think it's unwise to heat up an oven right now. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So instead, I give you the easiest mango salsa ever. No heat required. <i>Barely </i>any sweat required. Just chop some things up and put them in a bowl! Mix them together and you've got a fancy and gourmet-seeming garnish for just about anything. I like to serve it along side baked or sauteed white fish (like tilapia or halibut). It's good on blue corn chips, too. And, I won't lie, I've had multiple dinner guests finish it out of the bowl with a spoon. <i>That is never a bad sign.</i> Happy summer, and good luck surviving the heat wave!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RGe7dZu08fw/Ti4e0p65_KI/AAAAAAAAAQs/PJKyLEFdB-o/s1600/37680136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-RGe7dZu08fw/Ti4e0p65_KI/AAAAAAAAAQs/PJKyLEFdB-o/s400/37680136.JPG" width="400" /></a></div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 mango, diced into 1/4" cubes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 small red onion diced small</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tbs cilantro, minced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp chile powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Juice of one small lime</span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe:</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine mango, red onion, cilantro and chile powder (to taste). Sprinkle lime juice over and combine well with hands or two spoons.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Makes 4-6 servings.</span><br />
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</span>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com0tag:blogger.com,1999:blog-53885571517839167.post-91733651486078206422011-07-16T07:10:00.000-07:002011-07-16T07:10:52.031-07:00Moroccan Couscous<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Most college kids eat spaghettio's, mac and cheese and chinese take-out. While those were all star players in my college diet as well, boxed couscous was my go-to meal. Now, I've got nothing against the <a href="http://www.neareast.com/#home">Near East Couscous</a> that used to line my shelves in college--I ate it at least three times a week for dinner (paired with a vegetable when I was feeling responsible)--but boxed meals tend to be high in sodium. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once I discovered how <i>super </i>easy and delicious it is to make couscous from just the grain itself and some oil and spices well...there was no turning back. This recipe is a great introduction to the technique. Make it a few times and you should be able to improvise from there, by changing up the spices or what you mix into the cooked couscous. Enjoy!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3WKKY659urQ/TiGZxHPPkgI/AAAAAAAAAQo/q-tdmtTwrrw/s1600/moroccancouscous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-3WKKY659urQ/TiGZxHPPkgI/AAAAAAAAAQo/q-tdmtTwrrw/s400/moroccancouscous.jpg" width="400" /></a></div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Moroccan Couscous</span></b><br />
<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Adapted by Alexandra Rogers, from <a href="http://www.foodandwine.com/recipes/moroccan-couscous-stuffed-chicken-breasts">Moroccan Couscous-stuffed Chicken Breasts by Alison Attenborough, published on Food & Wine</a></span></i><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 dash of cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon coriander</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon cumin</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2/3 cups plain couscous</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup vegetable stock</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6-8 small dried apricots (use unsweetened, natural), cut into small, rough pieces</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup pine nuts, toasted</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons fresh parsley, chopped</span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Bring vegetable stock to a light boil in a small pot.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Heat oil over medium-high in a medium-sized pot. Add cinnamon, coriander and cumin and let cook for one minute. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Remove the medium pot from heat and add couscous. Stir the couscous until thoroughly coated with the oil and spice mixture, then pour the boiling vegetable stock over the couscous, cover tightly and set aside for 5 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Prepare parsley, pine nuts and dried apricots. When the couscous has absorbed all the liquid, stir parsley, pine nuts and dried apricots in and serve. Serves 4.</span>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com0tag:blogger.com,1999:blog-53885571517839167.post-83628827651528372372011-07-03T15:24:00.000-07:002011-08-28T10:35:01.711-07:00Blueberries with Cinnamon and Maple Whipped Cream<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">As the Fourth of July fast approaches, I keep flashing back to childhood memories of fruit-based desserts. When I was a kid, my aunts would bake up tarts and cakes using blueberries, strawberries and raspberries to celebrate Independence day. We'd eat these delicacies on paper plates with plastic forks, sitting flat on the driveway in summer dresses, waiting until the moment we could light off fireworks and play with sparklers. Because of that history, something about this light dish <i>screams </i>Independence day and hot July days to me. To my lovely and inspiring cousin Nilmini, happy happy birthday. And to everybody else in the U.S.A., Happy Independence Day! Enjoy the fireworks.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8yUbACcxgPk/ThDpSxuutiI/AAAAAAAAAQg/JIMnQMxmfUw/s1600/blueberriesandcream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-8yUbACcxgPk/ThDpSxuutiI/AAAAAAAAAQg/JIMnQMxmfUw/s400/blueberriesandcream.jpg" width="400" /></a></div><b><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Blueberries with Cinnamon and Maple Whipped Cream</span></b><br />
<i><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">By Institute of Culinary Education, adapted by Alexandra Rogers</span></i><br />
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<b><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Ingredients</span></b><br />
<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">1 c. heavy whipping cream</span><br />
<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">5 Tbs maple syrup</span><br />
<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">2 cups fresh blueberries, washed and picked over</span><br />
<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Cinnamon</span><br />
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<b><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Recipe</span></b><br />
<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Wash 2 cups fresh blueberries and be sure to pick out any sour-looking, wrinkled or bright purple/pink blueberries. Lay the blueberries on a single later on paper towel so they dry.</span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Divide the blueberries between 4 wine glasses, placing about 1/2 cup blueberries in each glass. (Other glass containers work for this as well--but only use a container that can hold at least 1 cup). </span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">In a medium bowl, beat heavy whipping cream until soft peaks form (see an example of soft peaks, <a href="http://flavorfullblog.blogspot.com/2011/06/banana-pudding-with-nilla-wafers.html">here</a>). Once soft peaks firm, add the maple syrup and beat until heavy whipping cream forms stiff peaks--or, basically, until it looks like real whipped cream. </span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">Top each serving of blueberries with a light dust of cinnamon, then 2 spoonfuls of Maple whipped cream. Add one more light dusting of cinnamon atop the maple whipped cream and serve, immediately. </span><br />
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<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;">There will be extra maple whipped cream--I like to set it out in a bowl, alongside a jar of cinnamon, and let guests adjust for themselves. Serves about 4.</span>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com2tag:blogger.com,1999:blog-53885571517839167.post-67506077125200274062011-06-23T17:41:00.000-07:002011-08-28T10:35:01.713-07:00Banana Pudding with Nilla Wafers<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The first time I ate this banana pudding, I ended up about an hour into the wrong part of Brooklyn. I was so focused on the pudding that I didn't notice when the train I was on went over the East River instead of under it, or when I missed the last stop where I possibly could have transfered to a train traveling the right direction. <i>That's </i>how good this pudding is. <i>(Let's leave aside the fact that I have no sense of direction). </i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-h04a3s7Xfog/TgPabxGkm8I/AAAAAAAAAQY/jtMqff7GiVk/s1600/bananapudding1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-h04a3s7Xfog/TgPabxGkm8I/AAAAAAAAAQY/jtMqff7GiVk/s400/bananapudding1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The fateful day when I was introduced to this pudding was also my first day of work <i>ever </i>in NYC. Now, again, I work quite nearby the source of this delightful pudding (<a href="http://www.magnoliabakery.com/home.php">Magnolia Bakery</a>). I think about it all the time. Sometimes I wish I could just eat this for lunch. And dinner. And breakfast. And, of course dessert. Really, it's that good. You have to try it. And then, if you're in NYC, you need to go to Magnolia Bakery and try it. (Plus, you'll look less like a tourist if you aren't in line for the cupcakes only...)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SS7jq_lZmQc/TgPacCXBIFI/AAAAAAAAAQc/X0-EALdZ8Q4/s1600/bananapuddingcloseup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="http://1.bp.blogspot.com/-SS7jq_lZmQc/TgPacCXBIFI/AAAAAAAAAQc/X0-EALdZ8Q4/s400/bananapuddingcloseup.jpg" width="400" /></a></div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Banana Pudding with Nilla Wafers</span></b><br />
<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">From the <a href="http://www.amazon.com/Buttercup-Bake-Shop-Cookbook-Old-Fashioned/dp/0743205790">Buttercup Bake Shop Cookbook</a></span></i><br />
<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">By Jennifer Appel of <a href="http://www.magnoliabakery.com/home.php">Magnolia Bakery</a> and </span></i><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://buttercupbakeshop.com/">Buttercup Bake Shop</a>, </span></i><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Adapted slightly by Alexandra Rogers</span></i><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
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<div style="color: #363636; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups cold water</span></div><div style="color: #363636; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 (14-ounce) can sweetened condensed milk</span></div><div style="color: #363636; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2/3 cup instant vanilla pudding powder</span></div><div style="color: #363636; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cups heavy cream</span></div><div style="color: #363636; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 box Nilla wafers</span></div><div style="color: #363636; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6-8 medium bananas, peeled and sliced</span></div><div style="color: #363636; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 16 oz. cups</span></div><div style="color: #363636; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></div><div style="color: #363636; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></b></div><div style="color: #363636; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="color: #363636; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">On the low speed of an electric mixer, blend the water, milk and pudding powder until thoroughly mixed, about 1 minute. Refrigerate for at least 4 hours (or overnight) until firm.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #363636; font-family: Arial, Helvetica, sans-serif;">Blend water, sweetened condensed milk and pudding powder together until mixed thoroughly, on the low speed of an electric mixer (about 1 minute). Refrigerate the pudding mixture for at least 4 hours, until firm. If you like, this can be left overnight.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #363636; font-family: Arial, Helvetica, sans-serif;">In a separate bowl, preferably another electric mixer bowl, whip the heavy cream until soft peaks form (about 6-7 minutes). Soft peaks have formed when you remove the beaters from the bowl and the mixture forms little peaks at the end of the beaters, but soft, wilting little peaks. (See image from <a href="http://www.google.com/imgres?imgurl=http://images.teamsugar.com/files/upl1/1/12981/19_2008/soft-peak.jpg&imgrefurl=http://healthy-recipe-group.fitsugar.com/Light-Dessert-Recipe-Meringue-Sorbet-Torte-1608721&usg=__ZILa61e7NqZatMWAVw5sNfM-xS4=&h=375&w=500&sz=40&hl=en&start=0&zoom=1&tbnid=vreg8nXKmajzJM:&tbnh=158&tbnw=211&ei=O9cDTovXKsPIgQeFlZ3zDQ&prev=/search%3Fq%3Dsoft%2Bpeaks%26um%3D1%26hl%3Den%26sa%3DN%26biw%3D992%26bih%3D679%26tbm%3Disch&um=1&itbs=1&iact=hc&vpx=498&vpy=133&dur=1062&hovh=194&hovw=259&tx=122&ty=41&page=1&ndsp=12&ved=1t:429,r:2,s:0&biw=992&bih=679">fitsugar</a>, below, for guidance).</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hK2YmJ4IEyQ/TgPX88Rh6_I/AAAAAAAAAQU/ct_iHti1D_A/s1600/soft-peak.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300" src="http://1.bp.blogspot.com/-hK2YmJ4IEyQ/TgPX88Rh6_I/AAAAAAAAAQU/ct_iHti1D_A/s400/soft-peak.jpeg" width="400" /></span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #363636; font-family: Arial, Helvetica, sans-serif;">Gently fold the pudding mixture into the whipped cream until well incorporated. I like to use a rubber scraper and try to incorporate as much air into the bowl as I can while I mix. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #363636; font-family: Arial, Helvetica, sans-serif;">In a large bowl, or (as I prefer) several small glasses, layer nilla wafers, pudding mixture and bananas. Layer until cups are full and pudding is gone and decorate with crushed nilla wafers on top. Refrigerate for about 60 minutes before serving. Serves 7-8.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 8px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: #363636; font-family: Arial, Helvetica, Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="font-size: 12px;"><br />
</span></span></div>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com0tag:blogger.com,1999:blog-53885571517839167.post-61957528454542615782011-06-18T19:09:00.000-07:002011-06-21T18:25:24.632-07:00Museday #6 {Recipe for a Perfect Saturday}<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>1. Find a local market</b> (I'm a big fan of <a href="http://www.brooklynflea.com/markets/">Smorgasburg</a>, in Williamsburg, Brooklyn)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mrzN86bPYSk/TgFB0N17j1I/AAAAAAAAAP4/kzAqV2oOsDc/s1600/skylinesmorgasburg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-mrzN86bPYSk/TgFB0N17j1I/AAAAAAAAAP4/kzAqV2oOsDc/s400/skylinesmorgasburg.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;"><b> </b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>2. Engage with local vendors </b>(</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://www.facebook.com/BrownButterBK?sk=wall">Brown Butter Brooklyn</a></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.kumquatcupcakery.com/">Kumquat Cupcakery</a></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.salvatorebklyn.com/">Salvator Brooklyn</a></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, are among a few of my many favorites at Smorgasburg) and learn new things (like </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://www.facebook.com/MarketShareNYC?sk=info">Market Share</a></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, a soon-to-be shared kitchen space, or </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.wellnessintheschools.org/">Wellness In The Schools</a></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, an educational stand about a program that helps promote healthy food in schools in NYC).</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3p1ckzDN6Ds/TgFB2QroweI/AAAAAAAAAP8/6Gpb5UxfdEY/s1600/I8Brooklyn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-3p1ckzDN6Ds/TgFB2QroweI/AAAAAAAAAP8/6Gpb5UxfdEY/s400/I8Brooklyn.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: left;"><b> <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Eat super well (duh).</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2UFuQhZlByo/TgFB5-8DdkI/AAAAAAAAAQA/BswE-GgxlQk/s1600/ojandcroissant2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-2UFuQhZlByo/TgFB5-8DdkI/AAAAAAAAAQA/BswE-GgxlQk/s400/ojandcroissant2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Fresh Squeezed OJ + Almond Croissant at Almondine</span></div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rDVKve691h8/TgFCDipbeBI/AAAAAAAAAQQ/pzCW4PVeyiE/s1600/almondcroissant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-rDVKve691h8/TgFCDipbeBI/AAAAAAAAAQQ/pzCW4PVeyiE/s400/almondcroissant.jpg" width="400" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Almond Croissant at Almondine</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LBIhiFUoYQI/TgFB8MJJ7QI/AAAAAAAAAQI/Qdyl-7HILbg/s1600/miniaturepies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-LBIhiFUoYQI/TgFB8MJJ7QI/AAAAAAAAAQI/Qdyl-7HILbg/s400/miniaturepies.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Mini pies (that's a keylime-tequila pie with a corn chip crust in the back) from Brown Butter Brooklyn</span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-meMKRzm6d8Q/TgFB9vHxblI/AAAAAAAAAQM/bJ7a2sUbzKg/s1600/maplebacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-meMKRzm6d8Q/TgFB9vHxblI/AAAAAAAAAQM/bJ7a2sUbzKg/s400/maplebacon.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">Mini cupcakes from Kumquat Cupcakery--the Maple Pecan Bacon ones are delicious</span></div><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>4. Lay in the sun </b>while you digest your meal. Possibly while reading a food-related publication.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>5. If you can, take in a skyline...</b></span><br />
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</span>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com0tag:blogger.com,1999:blog-53885571517839167.post-66700740373353179092011-06-18T18:50:00.000-07:002011-06-19T19:25:55.775-07:00Blueberry Upside-Down Cake<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Although the weather has been swinging between rainy and grey and sunny and <i>super </i>hot here in NYC, it feels--officially--like summer. And, as I might have mentioned <a href="http://flavorfullblog.blogspot.com/2011/05/muesday.html">before</a>, I truly believe that upside down cakes are an official summer dessert.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-i3_z7F9M4Zk/Tf1S0mEDYxI/AAAAAAAAAPs/7_QToBxQ-Sw/s1600/blueberriesinpan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-i3_z7F9M4Zk/Tf1S0mEDYxI/AAAAAAAAAPs/7_QToBxQ-Sw/s400/blueberriesinpan.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This blueberry upside down cake is a <a href="http://www.marthastewart.com/283664/blueberry-upside-down-cake?autonomy_kw=blueberries&rsc=rf_result2">Martha Stewart recipe</a> <i>(that version is a bit fussier than mine)</i>, though it was originally introduced to me by my boyfriend's mother (she also introduced me to<a href="http://flavorfullblog.blogspot.com/2011/01/goat-cheese-and-prosciutto-strata.html"> that ever famous, well-loved goat cheese and prosciutto strata</a>). She brought this blueberry upside down cake out for dessert one night when we were all gathered around an outdoor table, finishing a perfect grilled summer meal and overlooking a prairie. It was a picturesque summer night--one of those evenings where there's a slight breeze and everyone at the table is newly tan and happily exhausted from a day in the sun. Trust me when I say: next time you have a summer evening--you should really pair it with this blueberry upside-down cake. <i>You should also throw some vanilla ice cream in the bowl. </i>Here's wishing you one of those unforgettable summer nights soon...happy cooking!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-M5beJnX1_X0/Tf1S3JrZPvI/AAAAAAAAAP0/LMcuAOWQYeM/s1600/blueberryupsidedowncake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-M5beJnX1_X0/Tf1S3JrZPvI/AAAAAAAAAP0/LMcuAOWQYeM/s400/blueberryupsidedowncake.jpg" width="400" /></a></div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Blueberry Upside-Down Cake</span></b><br />
<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Adapted from <a href="http://www.marthastewart.com/283664/blueberry-upside-down-cake?autonomy_kw=blueberries&rsc=rf_result2">Martha Stewart </a>by Alexandra Rogers</span></i><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Tablespoons butter, melted plus a little extra to grease the pan</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup + 3 Tablespoons light-brown sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups blueberries, washed </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup all purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large egg</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup milk, room temperature</span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Heat oven to 350 degrees Fahrenheit and grease a bread loaf pan. Pour 2 Tablespoons of the melted butter into the bottom of the pan and evenly coat by tilting the pan in every direction.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Sprinkle 3 Tablespoons of brown sugar over the butter, on the bottom of the pan.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Pour 1 cup of blueberries over the loaf pan and set aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. In a large bowl, mix flour, baking powder and salt. I find it's best to use a whisk to get some air into the mixture. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. In another bowl, place 2 Tablespoons of remaining butter and 1/3 cup brown sugar and the egg and milk, and beat together with a fork.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. Add wet ingredients to dry ingredients. Mix until <i>just combined. </i>Do not over mix. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7. Pour half the batter into the loaf pan. Sprinkle 1/2 cup blueberries over the batter and spread the remaining batter on top of that.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8. Bake for 35-40 minutes, until a knife inserted in the center of the cake comes out clean (without any doughy batter stuck to it).</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">9. Serve with vanilla ice cream, to up to 8-10 friends and enjoy outside on a summer evening.</span>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com0tag:blogger.com,1999:blog-53885571517839167.post-39337431764009876172011-06-11T20:01:00.000-07:002011-06-11T20:08:15.159-07:00Spicy Orzo-Stuffed Peppers<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Shockingly enough, I have yet to share with you my biggest secret to eating well on a busy schedule. Here it is: spend a weekend day cooking. Or even a weekend evening. If you spend a few hours prepping certain ingredients you can guarantee a tasty and healthy series of meals for the week ahead--even if the week ahead is a crazy one. These stuffed peppers are a great intro to that technique.</span></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><a href="http://2.bp.blogspot.com/-K21Puopbu5A/TfN_Vpw457I/AAAAAAAAAPg/PQ8UoGyFjH4/s1600/pepperprep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-K21Puopbu5A/TfN_Vpw457I/AAAAAAAAAPg/PQ8UoGyFjH4/s400/pepperprep.jpg" width="400" /></a></div><div style="margin-left: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's a soothing and fun dish to cook, too. You get to work with crisp bell peppers and fill them with a homemade pasta dish. Not to mention, the end result is spectacular. Think about pulling this out of the oven on a Tuesday night. Enticing, isn't it? </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CZqNwTSKBu4/TfN_bi1cAKI/AAAAAAAAAPo/XyxqzAjChWk/s1600/cookedpepper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-CZqNwTSKBu4/TfN_bi1cAKI/AAAAAAAAAPo/XyxqzAjChWk/s400/cookedpepper.jpg" width="400" /></a></div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spicy Orzo-Stuffed Peppers</span></b><br />
<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Adapted from <a href="http://hauteheadquarters.blogspot.com/2010/08/orzo-stuffed-peppers-with-zucchini-and.html">Miranda Agee @Haute Headquarters</a>, by Alexandra Rogers</span></i><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2-3 Tablespoons oil (whichever kind you like, just not e.v.o.o.)--enough to coat a large pan</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 medium red onion, diced </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 small zucchini, diced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 (28 oz) can of diced tomatoes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons red pepper flakes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cloves of garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup orzo</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 small bell peppers, any color you like</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup vegetable broth</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons minced/torn basil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup bread crumbs</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup parmesan cheese, freshly grated</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons extra-virgin olive oil</span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 425 degrees fahrenheit.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Pour vegetable broth into a pan that will fit all of your peppers, standing up, with room between them. Usually a cake pan works for this.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Wash your peppers and cut off the stem, discard the seeds, etc.--basically get them ready to be stuffed. Lightly salt & pepper the bell peppers and set them aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Combine bread crumbs, parmesan cheese and basil in a small bowl and set aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Place a large saute pan on medium-high heat. Once the pan is hot, add enough oil to coat the pan and toss in onions. The onions should sizzle a bit as they hit the pan. Cook the onions for 2-3 minutes until they are translucent. Once onions are translucent, add the zucchini (this should come out to about 3 cups of zucchini.) Give the whole mixture a stir or two and let cook for 5 minutes, until zucchini has shrunk down and the mixture is beginning to caramelize and brown. Do not stir frequently, as this will disrupt the caramelization process. Add garlic and red pepper flakes and cook for another 2 minutes. Throughout the process, salt and pepper each layer lightly.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. Pour the entire can of diced tomatoes and juices into the pan and thoroughly combine with the zucchini and onions. Bring the mixture in the pan to a simmer, over medium-high heat and cook for 8-10 minutes or until the mixture has reduced and is no longer soupy. (You'll know it is ready when you move some of the mixture aside with a spoon and no liquid comes rushing in to fill the void.)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7. While your tomato mixture is simmering away, bring water to boil in a small pot. Cook the orzo for no more than 2 1/2 minutes. <i>The orzo should be undercooked, since it will cook more while it bakes inside of the pepper. </i>Once your orzo is drained, set that aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8. When the tomato mixture is ready, add orzo into the pan. Stir to combine, and add salt and pepper to taste. Your filling is now ready!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">9. Fill each pepper to the brim with filling, then top off with a heart handful of the breadcrumb/parmesan/basil topping. Place the peppers in the pan with vegetable stock on the bottom and cover the entire thing securely in aluminum foil. <i>This step is very important, because without it you'll have dishearteningly crisp peppers at the end of the cooking time.</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">10. Bake for 45 minutes without opening the oven. The peppers should be tender and pierced easily with a fork. Serves approximately 6, depending on the size of the bell peppers.</span><br />
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</i>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com1tag:blogger.com,1999:blog-53885571517839167.post-48217554419799715172011-06-08T20:01:00.000-07:002011-06-08T20:11:54.211-07:00(Belated) Muesday<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I know, I know, "Muesday Wednesday" doesn't work nearly as well as Muesday Tuesday. What can I say? I got a little busy. It happens to us all sometimes. That's why today's inspiration is this: restful cupcakes in the park. Or, the closest version of a park you can find.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3oKsYHAlNiw/TfA0UfZf5eI/AAAAAAAAAPc/ipxjy7RKcqY/s1600/IMG_20110608_190557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-3oKsYHAlNiw/TfA0UfZf5eI/AAAAAAAAAPc/ipxjy7RKcqY/s400/IMG_20110608_190557.jpg" width="300" /></a></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">These are photos of cupcakes from <a href="http://www.bakedbymelissa.com/">Baked by Melissa</a>. I<i>f you live in NYC, or visit here anytime soon, check these out, the frosting is fantastic.</i> </span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Confession? I didn't share these. I ate three, by myself while sitting on a bench in Union Square. Because it's good to slow down and enjoy the scenery once and a while. And because there has never been anything bad about a cupcake. </span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Plus, these are mini cupcakes. See? </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ocNxeGx3SVg/TfA0RTOLciI/AAAAAAAAAPY/BFJ9j94bfX0/s1600/IMG_20110608_190456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="http://3.bp.blogspot.com/-ocNxeGx3SVg/TfA0RTOLciI/AAAAAAAAAPY/BFJ9j94bfX0/s400/IMG_20110608_190456.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As I'm sure you know, a girl can eat at least four of these mini cupcakes and its just like eating one. Of course, eating multiple mini cupcakes in a row can be a slippery slope. <i>Don't say I didn't warn you.</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My point is, cooking is fantastic. I love it. If you're reading this blog, you probably love it too (or you love me and you're just being supportive). Cooking is a stress release for me and a good way to unwind. But every once in a while, eating mini cupcakes in a park...well, that's pretty great too. Enjoy the rest of your week!</span></div><div style="text-align: left;"><br />
</div>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com0tag:blogger.com,1999:blog-53885571517839167.post-83075199597745481342011-06-04T18:16:00.000-07:002011-06-04T18:16:36.558-07:00Toffee Cookie Bars<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My mother discovered the recipe for these cookie bars when I was 10 years old. We took a road trip to Canada soon after and distributed them to my relatives as we met them. Now, more than a decade later, these bars are still mentioned at family visits. I kid you not.<i> </i>They have chocolate and toffee and nuts and cookie and caramel. What more could a <i>(cookie-bar loving)</i> girl ask for? </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-I_VjVtYO6qI/TdQw8OvMlXI/AAAAAAAAAOo/6ajwC3dzYsQ/s1600/skorbarstop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="365" src="http://4.bp.blogspot.com/-I_VjVtYO6qI/TdQw8OvMlXI/AAAAAAAAAOo/6ajwC3dzYsQ/s400/skorbarstop.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is one of those recipes that produces an easy take along item (hence the reason we brought them on a road trip to Toronto). These are great for bake sales, family reunions, treat days and of course <i>(and most importantly), </i>bribery. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SXNcEC8pSGE/TdQw89lrTzI/AAAAAAAAAOw/KsIuKsHBs8U/s1600/skorstack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-SXNcEC8pSGE/TdQw89lrTzI/AAAAAAAAAOw/KsIuKsHBs8U/s400/skorstack.jpg" width="357" /></a></div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Toffee Cookie Bars</span></b><br />
<i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">By Skor Toffee, Adapted by Alexandra Rogers</span></i><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2/3 cup firmly packed light brown sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 cup butter or margarine</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large egg, slightly beaten</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups semi-sweet chocolate chips divided</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup coarsely chopped pecans</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 (14 oz.) can sweetened condensed milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 (8 oz.) package of milk chocolate covered toffee baking bits*</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">butter for greasing pan</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 350 degrees fahrenheit. Grease a 9 x 13" baking pan and set aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. In a medium container, mix chocolate chips and chopped nuts together. Set aside. Also set aside 1/4 cup of toffee bits.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. In a large bowl, mix flour and sugar together. Add butter, chopped into tablespoon-sized pieces and smoosh it into the mixture with your fingers, until it resembles fine crumbs. Add the egg and mix well with a fork.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Stir 1 1/2 cups of the chocolate chip/nut mixture into the crumb mixture. Once thoroughly combined, reserve 1 1/2 cups of the dough mixture and set aside. Press the remaining crumb mixture onto the bottom of the 9 x 13" pan. Bake for 10 minutes.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Pour sweetened condensed milk over the partially baked crust, spreading with a spatula to make sure it evenly coats. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. Sprinkle toffee bits (everything you have except the 1/4 cup you set aside in step 2) over the layer in the pan. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7. Sprinkle the reserved crumb mixture and remaining chocolate chip/nut mixture over the top. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8. Bake for 30-35 minutes until golden brown on top. Sprinkle with the remaining 1/4 cup toffee bits.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">9. Let cool, then cut into 1" x 2" rectangles and serve. Makes approximately 24 cookie bars.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">*If you can find toffee baking bits that are <i>not </i>covered in chocolate, those would be better--and are what the original recipe calls for. I believe these have been discontinued because I haven't found them for years, but if you can find them, more power to you. Also, if you find them, will you please tell me where so I can go stock up? </span>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com0tag:blogger.com,1999:blog-53885571517839167.post-6923973245105206892011-05-31T11:22:00.000-07:002011-05-31T11:22:13.421-07:00Museday #4<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--DKX97FUvDg/TeUwUPq88BI/AAAAAAAAAPQ/Kk4lqbWQwOI/s1600/new-york-city.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/--DKX97FUvDg/TeUwUPq88BI/AAAAAAAAAPQ/Kk4lqbWQwOI/s400/new-york-city.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://wwp.greenwichmeantime.com/time-zone/usa/new-york/new-york-city/">via</a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I am wildly inspired after a day spent running errands (and eating not nearly enough) in New York City. I'm back for the summer and looking forward to simple lunches on the go and dinners at hole-in-the-wall but mind-blowingly-delicious favorites. I'll write about particularly exciting finds occasionally. </span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DhIYuDiRrCs/TeUwwvMe46I/AAAAAAAAAPU/Ng1FQ_X7Phg/s1600/36447_986662782797_8626218_57136974_1765812_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-DhIYuDiRrCs/TeUwwvMe46I/AAAAAAAAAPU/Ng1FQ_X7Phg/s400/36447_986662782797_8626218_57136974_1765812_n.jpg" width="292" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(Union Square Greenmarket, Summer 2010)</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><br />
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm also excited to re-ignite my love affair with the Union Square Greenmarket on Saturdays. There's nothing better than fresh produce and a glimpse of the empire state building. So very, very inspiring. Happy summer everybody!</span></div><div style="text-align: left;"><br />
</div>Alexandra Rogershttp://www.blogger.com/profile/13658840519275879759noreply@blogger.com2