tag:blogger.com,1999:blog-69657844829392969962024-02-07T17:33:49.692-08:00Pook's Pantrya life in food...Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-6965784482939296996.post-23401194348322579212013-08-05T13:32:00.005-07:002013-08-05T13:32:50.671-07:00Tomato and Goat Cheese TartJust a reminder, the blog has moved!<br />
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<a href="http://www.pookspantry.com/tomato-goat-cheese-tart/">http://www.pookspantry.com/tomato-goat-cheese-tart/</a>Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com0tag:blogger.com,1999:blog-6965784482939296996.post-58577872011698483642013-07-24T12:53:00.001-07:002013-07-24T12:53:22.868-07:00Cookies for MuffinThe blog has been moved to a new site! Please update your email subscriptions!<br />
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<a href="http://www.pookspantry.com/cookies-for-muffin/">http://www.pookspantry.com/cookies-for-muffin/</a>Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com0tag:blogger.com,1999:blog-6965784482939296996.post-79535927155112782652013-07-08T09:54:00.000-07:002013-07-08T09:54:54.452-07:00Corn Fritters<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXPkUkzlM9voq2b0pf6CR6cvZd7z8UlnG7viHQhLhOnPGjDHw8NjnthH1pXK2GXH4lw3FWtAJNpeGkRqBIa_tprvSWgdDGiGfKvkcD1AmVkkQSDdf9ehrLG0blZ8gNXJ2m2SKGWnl_CC6/s1600/corn-fritters-for-pp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXPkUkzlM9voq2b0pf6CR6cvZd7z8UlnG7viHQhLhOnPGjDHw8NjnthH1pXK2GXH4lw3FWtAJNpeGkRqBIa_tprvSWgdDGiGfKvkcD1AmVkkQSDdf9ehrLG0blZ8gNXJ2m2SKGWnl_CC6/s400/corn-fritters-for-pp.jpg" width="400" /></a></div>
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Sheepshead Bay, Brooklyn. As we drive back from the beach, our skin tight from laying in the sun all day, hair still damp from salty ocean water and sand clinging between sunscreen-slicked fingers and toes we pull off the Belt Parkway and drive along Emmons Avenue. The smell of salt water still fills my head.<br />
Driving along the bay, restaurant after restaurant, across from the fishing boats that take you on day trips is Roll 'N' Roaster.<br />
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The place looks like it hasn't changed a single thing since the day it opened. I love places like that. To some they may look tattered and old, but to me there is history in those places... Stories to be told.<br />
Every person I've ever talked to about this particular place has stories of going there as a child and the first thing they say is "It looks like it did when I was young".<br />
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The plastic bench seats, the Formica tabletops, the dangling heat lamps. All the same.<br />
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There is comfort in that, in things not changing. So many things in the world change at such a rapid pace we can barely keep up. You buy a new cell phone and six months later, there is a new, better version of it hitting the market with lines of people wrapped around city blocks camping out to get it.<br />
I like my old things. They are worn and weathered, but there is history there.<br />
There are memories attached to those old things, those old places. <br />
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Stories of going there with parents, grandparents, aunts & uncles...<br />
Maybe that is partly why I loved going there so much. There was a story with every visit, it was part of a ritual and it was almost always, after the beach. <br />
The order, however, never changes: roast beef sandwich, corn fritters and orangeade. <br />
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<strong><u>Corn Fritters</u></strong><br />
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2 cups fresh corn kernels (about 3 ears)<br />
2 tablespoons butter, melted and cooled<br />
1 cup all-purpose flour<br />
1/2 cup coarse cornmeal<br />
1 teaspoon salt<br />
1/2 teaspoon baking powder<br />
3/4 - 1 cup buttermilk<br />
2 large eggs <br />
1 tablespoon sugar<br />
oil for frying (canola or peanut suggested; roughly 2 quarts, depending on size of pot)<br />
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<br />
In a deep, heavy pot, heat oil to 350 - 360 degrees. In a medium bowl, whisk together flour, cornmeal, sugar, salt and baking powder.<br />
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In a separate bowl, whisk egg, buttermilk and melted butter together. Pour egg mixture into flour mixture and whisk to combine.<br />
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Stir in corn kernels.<br />
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<u>Carefully</u> drop batter into hot oil by the spoonful or using a small cookie scoop. Drop as close to the surface of the oil as possible to avoid a splash. The corn will "pop" a bit causing the oil to spatter, so be careful when turning fritters in the oil.<br />
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Let fritters cook until golden brown, turning them every so often so they brown all over. Remove from oil with a slotted spoon (or <a href="http://instagram.com/p/bfL1JeIW0h/#" target="_blank">spider</a>) and set on a plate lined with paper towel to drain excess oil.<br />
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Serve immediately, preferably with an ice cold beer and a sweet & spicy dipping sauce.<br />
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I made them plain here, but here is a <u>short</u> list of suggested mix-ins:<br />
- crumbled bacon<br />
- crab<br />
- bell peppers<br />
- cheese<br />
- lobster<br />
- hot peppers<br />
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<span id="goog_37298188"></span><span id="goog_37298189"></span><br />Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com0tag:blogger.com,1999:blog-6965784482939296996.post-27033973216068002472013-07-02T11:55:00.000-07:002013-07-02T11:55:06.266-07:00Cherry Hand Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ywFUF0St9N2I5bolCxoE3gzyHpSQDgY_oUI1lPQexD0IpDkzvlNW1pm8exgY_t2lD30v8ZBx7YXCwK6KAO4EhMs5E4_zxI7I0sPzERXSn5v_xifmEgSCOmw4a0teQ8YeYOOKQtfPSR54/s630/cherry-hand-pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ywFUF0St9N2I5bolCxoE3gzyHpSQDgY_oUI1lPQexD0IpDkzvlNW1pm8exgY_t2lD30v8ZBx7YXCwK6KAO4EhMs5E4_zxI7I0sPzERXSn5v_xifmEgSCOmw4a0teQ8YeYOOKQtfPSR54/s400/cherry-hand-pie.jpg" width="400" /></a></div>
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Do you remember your favorite childhood treat? Mine was Hostess Cherry Pies. Cloyingly sweet cherry pie filling encased in a lackluster pastry shell coated with a cavity-inducing glaze of white icing. To think of eating one now does absolutely nothing for me, but the 10 year old version of me would slap me right across the face for such condescension.<br />
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It was my favorite of all the pies we had growing up, and believe me, there was no shortage. On holidays there was the obligatory pumpkin, but once in awhile we were allowed to weigh in on this topic and when the opportunity presented itself, I always chimed in "CHERRY"!<br />
(as I got older, and still to this day... it is peach)<br />
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Whenever stone fruit season rolls around, I, like most people, buy pounds of cherries, peaches, plums and nectarines... and then am in a frenzy to use them up before they go bad. It's like my Mom has always told me "Your eyes are bigger than your stomach". I guess they still are. </div>
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So, I find myself with a few pounds of cherries and I had a flashback to walking into Floyd's.<br />
It was a little store on the walk home from school, almost more of a lean-to it was so small.<br />
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There was a creaky, old, wooden screen door that would slap shut with a "thwack" every time you walked in, paint barely clinging to it.<br />
The floors resembled a patchwork quilt, tiles being replaced as needed, never all at once.<br />
The cooler near the front hummed loudly as the compressor kicked on and off, a reminder of where he kept the frozen treats.<br />
Rows of cans and boxes lined up, fluorescent lighting sputtering and buzzing above me. Being greeted by a gentle smile, always a smile. My grandmother knew him and therefore, he knew us. I remember buying bazooka gum for a nickel in that little store. And Hostess cherry pies.<br />
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These portable packages would also be a perfect addition to a picnic basket or say a 4th of July gathering? Just stack them up on a plate and let people help themselves. No need for utensils, plates or clean-up, which in my opinion is the best thing about these. They are little pockets of goodness.<br />
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<strong><u>Cherry Hand Pies</u></strong><br />
makes 18 -20 pies<br />
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For the Crust:<br />
<em><span style="font-size: x-small;">(crust recipe from Smitten Kitchen, just barely fussed with)</span></em><br />
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3 3/4 cups (470 grams) all-purpose flour<br />
1 tablespoon fresh lemon zest<br />
1 1/2 tablespoons granulated sugar<br />
1 1/2 teaspoons fine sea salt<br />
12 ounces unsalted butter, very cold and cut into small pieces<br />
3/4 to 1 cup buttermilk <br />
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Whisk together flour, zest, sugar and salt in the bottom of a large bowl. Using a pastry blender, cut the butter into the flour until the biggest pieces of butter are the size of tiny peas. <br />
Gently stir in 3/4 cup buttermilk with a rubber spatula, mixing it until a bit of a mass forms, then knead it two or three times to form a ball. <br />
If it doesn’t come together, add remaining 1/4 cup buttermilk, 1 tablespoon at a time, until it does, then gently knead again. (I had to add all of the remaining 1/4 cup)<br />
Divide dough in half. Wrap each half in plastic wrap and flatten into a disc. Chill in fridge for at least an hour or up to two days. (Life got in the way & mine was in there for 3 days... It was fine)<br />
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Egg Wash:<br />
1 egg beaten with 1 tablespoon water. If you want to dust the top with sugar, you will also need sanding sugar or any coarse sugar.<br />
-prepare egg wash, get out the pastry brush & set aside.<br />
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<br />
Cherry Filling:<br />
<div itemprop="ingredients">
3 cups pitted cherries, roughly chopped (about 1 1/2 pounds whole cherries) </div>
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1/3 cup granulated sugar </div>
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1/4 teaspoon salt </div>
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1 heaping tablespoon cornstarch </div>
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juice of half a lemon</div>
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<div itemprop="ingredients">
Combine the cherries, sugar and salt in a medium pot over medium heat. Cook for about 5 minutes, stirring occasionally, until the sugar dissolves.</div>
<div itemprop="ingredients">
Increase heat slightly to bring to a simmer for 5 more minutes. </div>
<div itemprop="ingredients">
In a small bowl, dissolve cornstarch in a few teaspoons of the cherry juice from the pot and stir until smooth. </div>
<div itemprop="ingredients">
Pour the cornstarch mixture back into the pot and cook, stirring constantly, until thickened (about 6 to 8 more minutes). Turn off heat and add lemon juice. Stir to combine.</div>
<div itemprop="ingredients">
Transfer to a non-metal bowl and allow to cool. </div>
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Assembly line:</div>
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Pre-heat oven to 400 degrees and line 3 baking sheets with parchment paper.</div>
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<strong>Generously </strong>flour the counter top, then unwrap one of your disks of dough. Gently begin rolling it out, starting from the center and pushing outward. The dough will be pretty firm when you begin, so be patient, but it will warm quickly, so not too patient!</div>
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Keep rolling from the center out, turning the dough as you go, until it is about 1/8 inch thick. If the butter in the dough begins to get too warm and it starts to stick to the pin or gets goopy, slide it onto a baking sheet and put it in the freezer for a few minutes to firm up again.</div>
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Once dough is rolled out, cut out with a 2 1/2 - 3 inch cutter, whatever shape you have, or use a knife and cut into squares. I only had a round cutter of the appropriate size, so that's what I used.</div>
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Lightly brush half of your circles or squares with the egg wash, taking care to get the edges, cut vents in the center of the other half of your circles/squares. Place 1 rounded teaspoon of filling in the center of the egg washed halves and top with the vented pieces. (don't overfill!) Seal with your fingertips or press with a fork along the edges.</div>
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Brush with the egg wash on top and sprinkle with coarse sugar. Chill in refrigerator before baking if dough begins to get mushy. Repeat with remaining disk of dough, filling, etc.</div>
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Place on baking sheet 1 - 2 inches apart and bake for 15 - 18 minutes until golden and puffed.<br />
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Eat. Repeat.</div>
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Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com3tag:blogger.com,1999:blog-6965784482939296996.post-22319509494260490052013-06-25T10:51:00.001-07:002013-06-25T10:51:08.943-07:00You say tomAto, I say tomAHto...<div class="separator" style="clear: both; text-align: center;">
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<br />
I was home visiting my family and was freshly out of culinary school. I mean green. I hadn't really worked in kitchens yet other than as a <em>stagiaire or "stage", </em>which is an intern (read: free labor). <br />
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I'm not really sure where the brilliant idea came from, but I had it in my head to make fried green tomatoes. Keep in mind, I'd never eaten them nor made them but off I went to gather green tomatoes and make them. I had no reference point, so I didn't know how thick or thin to cut the slices.<br />
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So, I took to the kitchen with my tomatoes in hand and proceeded to make what one could only <em>technically</em> classify as fried green tomatoes. They were tomatoes. They were green. And they had been fried. Looking back at the first attempt to reach beyond my comfort zone, so full of enthusiasm, as all new culinary grads are, I wince at what I made. Thankfully, I've gotten a handle on it now. <br />
<br />
I still struggle with failure as I'm sure we all do. I don't want to look stupid or fail at something. <br />
But, isn't that how we learn and grow? Our failures tend to teach us more than our successes in my experience.<br />
I'm learning to let go of that a little, although I'll be the first to admit that my competitive spirit will never disappear and the fear of embarrassing myself in front of people is still quite real. <br />
With that, I give you the following recipe... southerners need not correct me. I'm sure you make it better.<br />
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<br />
<strong><u>Fried Green Tomatoes</u></strong><br />
4 - 5 green tomatoes, cut into 1/4" rounds<br />
1 cup all-purpose flour<br />
3 eggs<br />
1/4 cup buttermilk<br />
1 1/2 - 2 cups breadcrumbs (any kind you have on hand)<br />
pinch cayenne pepper<br />
pinch paprika<br />
kosher salt<br />
freshly ground black pepper<br />
1/2 tsp garlic powder<br />
oil for frying<br />
optional: dried herbs<br />
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Combine flour, garlic powder, cayenne and paprika in a shallow dish and whisk together. Set aside.<br />
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In a separate dish, whisk eggs and buttermilk together.<br />
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In a third dish (it will be worth the dirty dishes, I promise) combine breadcrumbs with a little salt and pepper and any dried herbs if you are using. I throw in about a tablespoon of dried oregano or thyme if I don't have seasoned breadcrumbs.<br />
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Lightly season tomatoes on both sides with salt and pepper. Dredge through flour mixture, shaking off any excess. Then dip into egg mixture and coat with seasoned breadcrumbs.<br />
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This next step most people find annoying, but I have found it essential. Place on a cooling rack and let it rest for about 15 - 20 minutes. This allows your coating to adhere to the tomatoes. I do this when coating anything I am going to fry. You know how disappointing it is when your breading falls off in the pan or as soon as you cut into it? Let it rest beforehand and that will be a thing of the past.<br />
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After the tomatoes have hung out and gotten acquainted with each other, it's time to fry.<br />
Heat a large skillet with enough oil to go about 1/4 inch up the side. Heat oil on medium high heat (350 degrees with a thermometer) and carefully slide tomatoes slices into the oil, dropping them in away from you, not toward you. If the oil splashes, it will not splatter you, but the back of the stove.<br />
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Fry until GBD (Golden Brown Delicious), remove and place on a bed of paper towels to absorb excess oil. <br />
Serve immediately.<br />
<br />Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com0tag:blogger.com,1999:blog-6965784482939296996.post-51972499271848454722013-06-17T12:16:00.002-07:002013-06-17T12:16:43.827-07:00A Peck of Pickled Peppers<div class="separator" style="clear: both; text-align: center;">
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My banana pepper plants have been rather prolific and for this I am grateful. As most of you who are regular visitors to this little space already know, I went a little overboard in planting. I have a tendency to overdo things and this was no exception.</div>
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Spending so many years living in an apartment with zero outdoor space, I <em>may have</em> gone a little crazy when I realized that I could grow some of my own food. This had been a goal of mine for a very long time (growing food, not going crazy... that ship has sailed). <br />
I am fascinated by the entire process of planting a seed, taking care of it and watching it grow into something that will actually feed you. <br />
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The very first time I had a banana pepper was on a pizza, my Freshman year in college. A small group of us had descended on the pizza place next to campus. We were there under the pretense of "studying", I'm sure. There were pool tables, dart boards (which I became quite skillful at playing), air hockey tables; all the things one thinks of when looking for an appropriate place to "study".<br />
Anyhow, there we were and one of the guys went to order our pizza and when the waitress came to the table to set it down in front of us, I noticed that it had peppers on it. Not wanting to draw any attention to myself, I dug right in but in my head was this little voice shouting "are you nuts?!".<br />
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I was under the impression back then, and I'm not sure why, that banana peppers were so hot they would peel the skin off of the roof of your mouth. Happily surprised that my mouth did not ignite into a ball of flames, there was no turning back. Thus began the love of banana peppers. Of course, I rarely ate a pizza without them after that. They were on sandwiches, mixed into tuna fish, often plucked right from the jar and popped into my mouth. However, having crossed the threshold into my 40's, my stomach will not always tolerate such shenanigans these days.<br />
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I still eat them on pizza. An Italian cold cut sandwich is nothing without them, chop them up into a good bowl of pasta to transform it into something even better. Charred on the grill, they are a smoky side to any grilled meat. Banana peppers even give egg salad a kick on the days you need a little something extra. <br />
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Pickled peppers are the perfect balance of sweet, tangy, just barely there heat and the right amount of crunch. They are one of the easiest things to pickle, as you can see from the recipe below. It takes very little time and the peppers can go from plant to jar in well under an hour at the languid pace that comes with steamy summer days.<br />
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<strong><u></u></strong><br />
<strong><u>P</u></strong><strong><u>ickled Banana Peppers</u></strong><br />
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6 medium banana peppers, sliced into rings (roughly 1/2 pound)<br />
2 cloves garlic, crushed<br />
1/2 tsp mustard seed<br />
1/2 tsp celery seed<br />
2 tsp kosher salt<br />
1 cup tarragon vinegar (or white vinegar)<br />
1 cup water<br />
1/3 cup sugar<br />
pinch turmeric<br />
<br />
<br />
Sterilize 4 half-pint jars, lids and rings by immersing them in a large pot of simmering water. Leave in hot water until ready to assemble.<br />
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In a medium sauce pot, combine all ingredients, except banana peppers, and bring to a boil.<br />
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Remove jars from water and place banana peppers inside.<br />
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Pour pickling brine over peppers, leaving 1/4- 1/2 inch space from top of jar. Wipe off any brine that may have spilled on rim or side of jar. Place lid on and tighten ring. Set on counter to cool. Jars should "pop" as they cool, sealing themselves. One of mine did not, so I lowered it into simmering water for about 6 - 8 minutes until it did. If you need to do this, make sure water level is 1 inch above top of jar for it to seal properly.<br />
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You can test them by pressing on the lid. It should not make a "popping" sound when you press it. If it does, you can either seal it by processing it in a water bath, or keep it in the refrigerator and use first.<br />
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<br />Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com2tag:blogger.com,1999:blog-6965784482939296996.post-82523385351027740352013-05-27T10:32:00.000-07:002013-05-27T10:32:23.876-07:00Food Blog Forum <div class="separator" style="clear: both; text-align: center;">
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Remember when you used to wait for concert tickets to go on sale?<br />
Dialing over & over desperately trying to get through?<br />
(Here's where my age shows) Back then, we didn't have redial and all I could imagine was ticket after ticket being sold & my seat would go to someone who CLEARLY didn't love Van Halen as much as I did. <br />
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Snagging a spot for this conference was kinda like that... These tickets were a hot item. Apparently it sold out in 10 minutes flat. My ticket had been hanging on the front of my refrigerator (an appropriate place) for the past 3 months. I was anxiously awaiting for the day to arrive and this past weekend it finally had.<br />
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The Food Blog Forum was here! <br />
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I left early in the morning to drive up to Orlando because registration started at 10am and I had already planned to say hello face to face with a few blogger buddies I only knew online. We also had passes to the parks, and we were free until the evening to play! Hello Epcot!<br />
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Friday evening was our "Welcome Reception". I only knew one person going in and although I'm generally not very shy, walking into a room of over a hundred people who all do what you do is a little intimidating.<br />
I just kept telling myself "pretend you're not scared, it will be ok".<br />
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This was my first food blogger conference, so I wasn't entirely sure what to expect. Walking into that room of bloggers was overwhelming. I'll be honest, it was a little scary.<br />
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I'm sure that I am not the only one who thought to themselves "will they like me?" "is my blog good enough?"<br />
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There were people there that are a very big deal and have huge followings on their blogs.<br />
Some of them have been doing this for well over a decade and they really know their stuff.<br />
So, yes... I was scared walking into that room, but I didn't need to be. <br />
I met some great people, some of whom were just as nervous as I was!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIh7ATj3LiUkOE5Z2okQtwe5C66ZstONs7EaUlbcRNxESFGt7KOTUK1VTuX70-x-DfKwjWybgot40VhrhEhI62fMydRxuKlZE7SEyGax0K3cTvZ451ePNiAX-PkwGKP9Y7RnnNMyzEsLO8/s1600/IMG_4201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIh7ATj3LiUkOE5Z2okQtwe5C66ZstONs7EaUlbcRNxESFGt7KOTUK1VTuX70-x-DfKwjWybgot40VhrhEhI62fMydRxuKlZE7SEyGax0K3cTvZ451ePNiAX-PkwGKP9Y7RnnNMyzEsLO8/s400/IMG_4201.jpg" width="257" /></a></div>
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<em>Lobster Salad with Avocado</em></div>
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After a few hors d'oeuvres and a glass of wine, chatting with some new friends the reception came to an end and it was time to get ready for a full day of presentations on Saturday.</div>
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<br />
<u>Day 2</u>:<br />
<br />
Jaden & Scott Hair of <a href="http://www.steamykitchen.com/" target="_blank">Steamy Kitchen</a> started the day with their presentation "Redefining Success & Setting Goals"<br />
<br />
The points made during this presentation were applicable to real life and not just blogging life. <br />
<br />
- You need to clearly define your goal. If you can't define it, how will you be able to achieve it?<br />
- When I achieve _______, then I'll feel _________.<br />
- How do you define success? For some of us it is financial, for others it is a sense of freedom to do more of what they'd like to do. For example, being able to spend time at home with their families.<br />
-Life changes when you change your focus.<br />
<br />
<br />
Next up was Diane Cu & Todd Porter of <a href="http://whiteonricecouple.com/" target="_blank">White on Rice Couple</a>. This presentation was titled <br />
"Taking your Visual Ideas to Flight" and I could've listened to them for hours. <br />
They spoke about finding your visual voice, telling a story and finding inspiration. The best camera? It's you. Your eyes are your lens, your heart is your shutter. That really resonated with me, because sometimes I am so busy taking photos that I feel like I'm missing the experience.<br />
One of the best little nuggets of info from their presentation was learning about Animoto, a website that helps create<a href="http://animoto.com/play/poNbvhXKm6ZMk2cHr2SjqA#" target="_blank"> video</a> from your still images.<br />
<br />
<br />
The day ended with a Grassroots Community Building talk with panelists and organizers of FBF <a href="https://twitter.com/TheLittleKitchn" target="_blank">Julie Deily</a> and <a href="https://twitter.com/loveandoliveoil" target="_blank">Lindsay Landis</a>, <a href="https://twitter.com/JeffHouck" target="_blank">Jeff Houck</a> and one of my favorite guys <a href="https://twitter.com/davidleite" target="_blank">David Leite</a>.<br />
<br />
This group led a discussion on community and the various communities that surround us. From our closest friends and family to colleagues, fellow bloggers and blog readers everyone is critical to the growth and success of what we do. <br />
My big takeaway from this was that to someone out there, you are a star. This again, I feel goes beyond blog life and into real life. Each one of us is special to someone out there in the world and each person we interact with is a potential member of our community. Be authentic and engage your community.<br />
I have always been fairly open, but there will be a few changes coming in this little space of the blogosphere. I want to connect with my community, my readers in a way that perhaps I haven't before. It is daunting to really put yourself out there, but that is exactly what I'm going to do because it's worth it. You guys are worth it. Without you, there is no blog and I am so very appreciative for the time you take out of your day to be here.<br />
<br />
Sunday, our final day, was a brunch at Whole Foods. It was our last chance to see a few of our new friends before everyone went back home. It was a great time, yummy food and more canoodling with like minded people who also need to photograph their food before they eat it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVfzFFGGBzx0r_ti-Db-O50bUwjSixu8Wev923S1z47_-HthMUtYNHZjFCNUP8He3KVexxo55exfGOZjZM1LBESeb1MzeyPhRGRqYD8NspzhqEs01Aexi3QioulmoU_lpNfiQCAuIi-jg/s1600/Whole+Foods+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVfzFFGGBzx0r_ti-Db-O50bUwjSixu8Wev923S1z47_-HthMUtYNHZjFCNUP8He3KVexxo55exfGOZjZM1LBESeb1MzeyPhRGRqYD8NspzhqEs01Aexi3QioulmoU_lpNfiQCAuIi-jg/s400/Whole+Foods+Collage.jpg" width="400" /></a></div>
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Here is the entire group!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwh9047Vrcywc_aE7irqgc4qp2KobQ0tB7BgiVp_PSMhvknsfwZ0TWvN7qwco8VKWmDmRk9ltpFsk9PDHllqt_Cu4-aH75Nd8Q_Dq4RLN7LBUPXRvx0r767Fx79hqdB0z604EXyxCu-qiq/s1600/Group+photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwh9047Vrcywc_aE7irqgc4qp2KobQ0tB7BgiVp_PSMhvknsfwZ0TWvN7qwco8VKWmDmRk9ltpFsk9PDHllqt_Cu4-aH75Nd8Q_Dq4RLN7LBUPXRvx0r767Fx79hqdB0z604EXyxCu-qiq/s400/Group+photo.jpg" width="400" /></a></div>
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<em>photo courtesy of: Jennifer Holt</em></div>
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Lastly, a big thank you to the wonderful sponsors of Food Blog Forum:<br />
<a href="https://disneyworld.disney.go.com/" target="_blank">Walt Disney World</a><br />
<a href="http://www.oxo.com/default.aspx" target="_blank">OXO </a>(I won a gorgeous <a href="http://www.oxo.com/p-896-steel-chefs-mandoline-slicer.aspx?gcsct=0ChMI8PK-hea2twIVhTXmCh3DEAAAEAE" target="_blank">steel mandolin</a> from OXO in one of the giveaways! YAY!)<br />
<a href="http://www.kitchenaid.com/?WT.srch=1&utm_source=google&utm_medium=cpc&gclid=COiuqavmtrcCFRSN7AodYUMAAA&gclsrc=ds" target="_blank">Kitchen Aid</a><br />
<a href="http://www.wholefoodsmarket.com/whole-foods-market?utm_referrer=http%3A%2F%2Fwww.google.com%2Furl%3Fsa%3Dt%26rct%3Dj%26q%3D%26esrc%3Ds%26frm%3D1%26source%3Dweb%26cd%3D1%26ved%3D0CDAQFjAA%26url%3Dhttp%253A%252F%252Fwww.wholefoodsmarket.com%252F%26ei%3Dh5ajUaeODovW9ASWp4DICw%26usg%3DAFQjCNHtt_BX2_E-GmCruNMc6sFixSXldQ%26sig2%3DhcRy8iC5dpL8SgW3FnCMiA%26bvm%3Dbv.47008514%2Cd.eWU?reloaded=true" target="_blank">Whole Foods</a><br />
<a href="http://www.floridamilk.com/" target="_blank">Florida Dairy Farmers</a><br />
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<br />Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com4tag:blogger.com,1999:blog-6965784482939296996.post-73004305716345587542013-05-10T11:06:00.001-07:002013-05-10T11:06:45.482-07:00A foolish mess...<div class="separator" style="clear: both; text-align: center;">
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<br />
Let me say that I think we should appreciate our Mom's on more than just one day a year... It is an incredibly important job that is sometimes thankless. <br />
Through terrible two's and rebellious teenage years, through laughter and tears, joy and fear... you are there for it all.<br />
So, to every Mom out there: Happy Mother's Day today and everyday for all that you do!<br />
Now that I've earned my birthday and Christmas presents for next year, let's get to it. <br />
<br />
This weekend is Mother's Day and the Internet, food magazines, morning shows, cooking shows, even the evening news is filling the space between our ears with recipes to make for Mom...<br />
Most of them even look really good! But here's the problem: MOM isn't the one making them!<br />
<em>(I hope!) </em> <br />
<br />
More than a few of the recipes featured have ingredient lists long enough to make even the average home cook sweat under the collar, much less someone who rarely ventures into that mystical space from where food magically appears. <br />
<a name='more'></a>Some of you out there are lucky enough to live with people who actually know:<br />
A. where the kitchen is located in your home and<br />
2) how to find things in this mysterious room<br />
<br />
Then, there are those of you who live with people that open the fridge door, stand there staring at it's insides and then ask you "what is there to eat?". <br />
Well, even THOSE people can handle this recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHODVKB4PekrgqZnZZtD0QyBBGEIvjOOzHy7vMLN0BLdhCnm-3bsgFF-YY800tkF9bsgm59fUfuxs_Blpb9gigmGQXOrU0OE1bBWo5bh7nDeIXkIgL0dVYJ0mhUlTK-jXGDxFOrB-Yc8iR/s1600/foolish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHODVKB4PekrgqZnZZtD0QyBBGEIvjOOzHy7vMLN0BLdhCnm-3bsgFF-YY800tkF9bsgm59fUfuxs_Blpb9gigmGQXOrU0OE1bBWo5bh7nDeIXkIgL0dVYJ0mhUlTK-jXGDxFOrB-Yc8iR/s400/foolish.jpg" width="400" /></a></div>
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We are creeping up on berry season and this little dessert is a delicious, light ending to a meal or quite truthfully anytime. I would never suggest one needs to eat a full meal in order to enjoy the pleasures of a little sweet treat. <br />
Making this is about as easy as it gets. Ok... as <b>easy </b>as it gets would be buying something or breaking off a square of pre-made cookie dough, but this dessert comes together in 5 minutes flat. I promise.<br />
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<br />
<strong><u>A Foolish Mess</u></strong><br />
<i>-makes 4 - 6 servings, depending on glass size</i><br />
<br />
For times when dessert is necessary, but turning on the oven is not. It can be made with almost any fruit. Summer is right around the corner, so stick with berries or even stone fruit. Who says it has to be rhubarb? <br />
<br />
This recipe is more of an Eton mess, but if you leave out the meringue cookies, it is more "foolish".<br />
Either way, it's delicious and easy.<br />
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2 cups heavy whipping cream<br />
3 tbsp. powdered sugar<br />
1 tsp vanilla extract or vanilla bean paste<br />
1/2 cup blueberry jam or <a href="http://pookspantry.blogspot.com/2011/08/black-blue.html" target="_blank">black & blue jam</a><br />
1 pint blueberries<br />
1 small pkg meringue cookies, crumbled (or if you are feeling adventurous, make your own)<br />
Fresh mint leaves<br />
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Place medium sized metal bowl in freezer for 10 - 15 minutes. Remove bowl from freezer and add heavy cream, powdered sugar and vanilla extract. Beat on high speed until soft, billowy peaks form.<br />
Gently whisk in the blueberry jam.<br />
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In a glass, alternate layers of blueberry cream, meringue cookies and fresh blueberries. Garnish with mint leaves on top.<br />
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<i>perils of the job...</i></div>
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<br />Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com0tag:blogger.com,1999:blog-6965784482939296996.post-62080500693728152492013-05-01T10:29:00.000-07:002013-05-01T10:29:21.365-07:00Key Lime Pie<div class="separator" style="clear: both; text-align: center;">
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Key Lime Pie. These three little words make me sit on the edge of my seat in anticipation. In my book, it is one of the most perfect desserts. The fact that it is ridiculously easy gives it major bonus points. <br />
Growing up, I don't think I'd even heard of key lime pie. We had apple, peach, strawberry-rhubarb, blueberry, pecan, pumpkin, lemon meringue, chocolate cream, but never key lime. <br />
<br />
Perhaps that is why I have developed a serious love for this barely green, barely sweet little tart.<br />
We weren't introduced until I was able to have a proper appreciation for something so perfect in its simplicity.<br />
My insatiable sweet tooth has been discussed on several occasions right here on this very blog and although I won't deny that I love dessert, what I do not love is desserts that are cloying.<br />
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That makes this pie the perfect sweet for me. It is creamy and smooth, just <em>barely</em> sweet with a nice tart bite that gets you right on the sides of your tongue making you immediately go back for more (or maybe that's only me).<br />
The graham cracker crust harkens back to pre-school with it's sweet smell that makes one long for mandatory nap time.<br />
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<br />
<strong><u>Key Lime Tart</u></strong><br />
<span style="font-size: x-small;">recipe barely adapted from America's Test Kitchen</span><br />
<span style="font-size: x-small;"></span><br />
I wouldn't dare suggest that you only make this pie with actual key limes, as most of you probably don't have access to them. I made this filling with regular (Persian) limes and their zest. I also tried bottled key lime juice, but preferred the juice of fresh limes for their bright, citrusy flavor.<br />
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Normally, the filling for this pie is not cooked and it sets up in the refrigerator. I'm sure those of you that have ordered (or even made) key lime pie have found yourselves a bit disappointed on occasion. Although the filling is set enough to slice, it can be a bit too loose. After reading dozens of recipes, I found a solution: <br />
a short stint in the oven to set the filling resulted in a creamy, custard-like filling that set beautifully and sliced perfectly clean. <br />
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<em>-This recipe will make a 9" pie or 4 tarts (4 1/2" size)</em><br />
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<em></em><br />
<strong>For the filling:</strong><br />
4 large egg yolks<br />
1 heaping tbsp. grated lime zest<br />
1/2 cup fresh lime juice (about 5 - 6 limes)<br />
1 can sweetened condensed milk (14 oz)<br />
tiny pinch salt<br />
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Whisk egg yolks and lime zest together in a medium bowl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3SdPYRqd4rExqSpnCvb6PACE3KeEN9pNIdMudwqYAiQT4pUFoE9zjdpheO83ZRAhGDjWSkT_3ay5AOKCC8KZ_HRuDcAdJa7Y7Uj7cTSE4Yx5I8bU1yKsnOe4SoeiiC7yIhKr_L0hd528/s1600/IMG_4017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3SdPYRqd4rExqSpnCvb6PACE3KeEN9pNIdMudwqYAiQT4pUFoE9zjdpheO83ZRAhGDjWSkT_3ay5AOKCC8KZ_HRuDcAdJa7Y7Uj7cTSE4Yx5I8bU1yKsnOe4SoeiiC7yIhKr_L0hd528/s400/IMG_4017.jpg" width="400" /></a></div>
After 1 1/2 - 2 minutes, your mixture should look like this. Bright yellow - green from the lime zest. No need for green food coloring!<br />
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Whisk in condensed milk until mixture is smooth, then whisk in lime juice. Cover and set aside.<br />
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Now make the crust...<br />
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<strong>For the Crust</strong><br />
8 graham crackers, broken into pieces<br />
5 tbsp. unsalted butter, melted and cooled<br />
3 tbsp. sugar<br />
pinch salt<br />
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Preheat oven to 325. Put graham crackers in food processor and run for about 45 seconds until you have fine crumbs. Pour melted butter over crumbs, add sugar & salt and pulse (5 -7 times should do) until you have what resembles wet sand.<br />
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Pour crumbs into pie plate, (or if using tart molds: 1/4 - 1/3 cup in each) pressing crumbs into an even layer on bottom and sides. <br />
Using the bottom of measuring cup makes this task much easier!<br />
Bake crust for 13 - 16 minutes (tarts: approx. 12 minutes); remove from oven and set on wire rack. <br />
<u>Do not turn off oven.</u><br />
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Pour filling into warm pie crust and bake 15 - 18 minutes (tarts: 10 - 12 minutes). Remove from oven and let them cool for about an hour before refrigerating. <br />
Once cooled, place in refrigerator for 2 - 3 hours until chilled and set.<br />
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Top with <a href="http://pookspantry.blogspot.com/2012/01/dessert-that-wont-end-up-on-your-coulis.html" target="_blank">whipped cream</a>. <br />
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Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com3tag:blogger.com,1999:blog-6965784482939296996.post-21935415840723292652013-04-26T11:41:00.000-07:002013-04-26T11:41:09.332-07:00Chirmol<div class="separator" style="clear: both; text-align: center;">
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As many of you are fully aware, I have an exploding tomato population. I went a bit "Little House on the Prairie" thinking I needed to sow all my seeds to get me through the long, hard winter on the farm apparently. Well, now... I am reaping what I have sown. PUN. FULLY. INTENDED.<br />
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It's mass chaos back there. I think the tomatoes get together in some sort of secret society at night while I'm sleeping, plotting to overthrow me. One day I may wake up to them all crouched down waiting to pounce <em>(think: Lord of the Flies).</em> OK, clearly I've gone off on a tangent...<br />
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Last week I made a joke about "101 things to do with tomatoes", listing all of the recipes that were likely to show up here because they are bountiful and I can barely keep up. And while it is inevitable that more tomato recipes will appear, I would have to say in all honesty that the best thing to do with a tomato is eat it right from the plant, still warm from the sun. Nothing beats it.<br />
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A friend of mine suggested I share a salsa recipe. He said he's always looking for new ones to try and then another friend of mine said she needed one too, so here we are. <br />
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There are no shortage of salsa recipes out there, that is for sure, but maybe you've never had one like this before. <br />
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If you've ever spent time in Guatemala, Nicaragua, Honduras or El Salvador, chances are you've had chirmol. If you have friends or family from that area or if you've ever eaten at a restaurant representing one of those countries, it is almost a certainty.<br />
It is the go-to condiment served with grilled meat and makes an appearance at every barbecue. <br />
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The sharpness of the lime, the bite of the onions, the acidity in the tomatoes all work together perfectly to cut through the richness of the grilled meat. <em>I'm salivating just thinking about it...</em><br />
It is a <u>delicious</u> combination. Don't just take my word for it, get in the kitchen!<br />
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Chirmol is basically a pico de gallo or salsa. It is scrumptious mixed in with rice and/or beans or scooped up with a tortilla chip. I even throw some in with my eggs in the morning. If you like salsa, you'll love this.<br />
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Salsas are one of the quickest and easiest things to throw together. In less than 10 minutes, it's done. Start to finish. It does not require incredible knife skills, so whether you have been cooking forever or are just beginning, everyone can manage this. <br />
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<strong><u>Chirmol</u></strong><br />
8 plum tomatoes<br />
1 small onion, finely diced<br />
1 lime, juiced<br />
1/4 cup cilantro, roughly chopped<br />
1 tbsp olive oil<br />
1/2 - 1 jalapeno pepper (optional)<br />
salt & pepper<br />
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Coat tomatoes with about a teaspoon of oil, just enough to slick their skin. Grill until skin is lightly charred, set aside in a bowl to cool slightly before peeling. Sometimes mine burst open before they get charred enough. If this happens, don't sweat it! You can either let them hang out for another minute or just pull them off the grill.<br />
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If the tomatoes are the only thing you need grilled & you don't want to go through the trouble, you can do them in a pan on the stove or in the oven. <br />
If you don't feel like cooking them at all, that's fine too. <br />
We're not trying to split the atom, it's just a tomato...<br />
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Once the tomatoes have cooled enough to handle, slip the skins off and chop them up. If you like a smooth salsa, puree them in the blender.<br />
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Let the diced onions hang out in the lime juice for about 10 minutes, this helps to mellow them out. Then add the rest of your ingredients and mix to combine. Season with salt & pepper.<br />
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This is the basic, traditional recipe for chirmol. If you are in the mood for a more gussied up version, feel free to experiment and add in roasted or fresh corn, diced bell pepper, diced mango, peach or pineapple. <br />
You can also switch up the chilies; add chipotles in adobo to make it even smokier or if you REALLY like heat, add in a habanero, or Scotch bonnet. <br />
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Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com0tag:blogger.com,1999:blog-6965784482939296996.post-64142329930468607832013-04-22T08:45:00.002-07:002013-04-22T08:45:51.784-07:00My Tomatoes Runneth Over...<br />
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If you are a tomato person, you will want to check back here from time to time and here's why: I have an exploding tomato population. As someone said to me a few days ago, this is not a bad problem to have! <br />
So let me just tell you now that for the next few months, there will likely be a number of recipes here using tomatoes... Salsas, tomato tarts, tomato jam, tomato soup, etc.<br />
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Sometimes I am hesitant to put recipes here that I think will be too simple or maybe you just won't find that interesting. Recently, there was a discussion amongst a few of my foodie friends regarding the subject of "overdoing" food. <br />
Example: a cookie inside of a brownie inside of a cupcake inside of a pie, then deep fried and topped with caramel and chocolate sauces, whipped cream and sprinkles.<br />
Obviously this is a gross exaggeration, but you catch my drift.<br />
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My point is, sometimes food doesn't need fussing with. When you are working with gorgeous produce (or any other food for that matter), it's ok to let it stand on it's own. If something is at it's absolute best, let that be the focal point.<br />
When things are doused in sauce or coated with too much crap, I often wonder what the cook is trying to disguise. Sometimes it's nothing, but there are times when the product needs a little help or it's about to turn, and that's fine too if it prevents food from going to waste.<br />
We've all been a bit overzealous in our purchases from time to time and there have been occasions when we just can't get to everything before it goes bad. <br />
This is the salad to make when everything you have is at it's peak.<br />
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This salad is the perfect light and refreshing side to grilled fish or chicken. It is a healthy swap for potato chips when you need something with a little crunch and texture alongside your sandwich.<br />
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If possible, use a variety of tomatoes as they each have slightly different flavors and textures. <br />
The mix of colors will also make it more visually appealing.<br />
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<strong><u>Tomato & Cucumber Salad</u></strong><br />
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1 English cucumber, quartered & sliced<br />
2 large tomatoes, diced or 2 cups grape tomatoes, halved or whole<br />
1 cup marinated quartered artichoke hearts<br />
1/2 cup pitted mixed olives<br />
1/4 lemon, sliced <em>paper thin</em><br />
1 tsp lemon thyme (or regular thyme), chopped<br />
2 tbsp Italian parsley, chopped<br />
1/2 tsp fresh rosemary, chopped<br />
1/2 tsp fresh chives, chopped<br />
3 - 4 tbsp Olive oil <br />
1- 2 tbsp fresh lemon juice<br />
1/2 tsp salt<br />
pinch pepper<br />
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-Place all ingredients in medium bowl and mix to combine. I usually let it sit for 10 minutes or so, that's about the extent of my patience. Dig in!Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com0tag:blogger.com,1999:blog-6965784482939296996.post-37320283508277339142013-04-15T10:48:00.000-07:002013-04-15T10:48:20.860-07:00"Board"-ing SchoolI'm not a very "gray area" type of girl. Either I like something, or I don't... On occasion this can be a bad thing. For example, when someone feeds you something you don't really like. They look at you with expectant puppy dog eyes hoping you will say it's the best thing you've ever eaten, when all you really want to do is spit it into a napkin.<br />
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This was the complete opposite. <br />
I not only wanted it, I went back for seconds! I had been at the Farmer's Market and out of the corner of my eye I saw some cutting boards. I wasn't there to shop for anything other than fruit & veggies so I kept walking. Then it started. It was like an itch I had to scratch, I kept turning around and looking, I nearly threw my neck out from looking over my shoulder at these beauties.<br />
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So, as I made my way back around I decided to go say "hi" and get a closer look. Let me be the first to tell you that no photo can do this piece of art justice. The workmanship on these boards is beyond description. It is clearly a labor of love. Running my fingers over the smooth wood, not feeling a single rough spot or seam where it came together was just incredible. The variations in the wood, the colors and natural beauty shine through like nothing else I have ever seen, I mean EVER.<br />
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I must have stopped back at their booth a handful of times that afternoon. I just couldn't get over the beauty of these boards. They are so unique and so gorgeous that I just kept feeling this pull toward them. The lovely people at Boards 4 Friends let me take a photo and I posted it on Facebook. Well, that set off a fire-storm of interest! Then, I just couldn't get it out of my head. I needed to reach out to them and tell them how many people were interested in what they do and here we are.<br />
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I wanted to go to their shop and actually see the process and share it with all of you. I told you, I'm pretty black & white. If I like something, I REALLY like it and these... I love.<br />
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I am the very lucky and proud owner of this little prize right here:<br />
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Bill and Martin were gracious enough to let me photograph them and their workshop so I could see the process. I was able to see how the boards come together, step by step. It is something that I know nothing about and found it absolutely fascinating to see pieces of wood come together and become the most stunning board I've ever laid eyes on.<br />
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Bill, Martin, Joe and Sharon are the four friends the company is named for: <a href="http://www.boards4friends.net/" target="_blank">Boards4Friends</a>. Together, they do everything... from taking orders, to making boards and sending them to their new homes. It is really impressive what they are able to turn out in a small space with only the four of them doing the work. <br />
If you are in the market for a beautiful cutting board, I can not recommend them enough. The boards are beautiful and incredibly well made. <br />
Here, let me show you:<br />
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Bill lining up various pieces of wood to adhere them to one another</div>
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Nice and snug!</div>
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Martin running a board through the planer </div>
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measure twice, cut once!</div>
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Making strips of wood to create the design for my Jayven board</div>
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On to the next step!</div>
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Design is laid out! Now to make the board!</div>
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branding board with logo</div>
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Martin smoothing her out!</div>
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now for a little gloss... </div>
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Bill giving her a mineral oil rub down!</div>
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Bill & Martin :)</div>
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<span style="text-align: left;">Thank you so much to <a href="https://www.facebook.com/home.php?ref=hp#!/BOARDS4FRIENDS" target="_blank">Boards4Friends</a> for the gorgeous cutting board and for being so gracious and fun! You are an amazing bunch!</span></div>
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<br />Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com9tag:blogger.com,1999:blog-6965784482939296996.post-12298052381043314002013-03-28T09:06:00.000-07:002013-03-28T09:06:12.350-07:00Grilled Vegetables and Red Pepper Dip<div class="separator" style="clear: both; text-align: center;">
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While the Internet is abuzz with pastel this & candy that, little cupcakes decorated with bunnies and gloriously shellacked hams with deep brown glazes, I am grilling vegetables. <br />
I know, it seems I've missed the boat again... but, you see when you live far from family sometimes holiday dinners are less formal and more like "what do I feel like eating?"<br />
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The other side of this is that not everyone eats or enjoys a big hunk of ham (I know, I don't quite get it either), but to each their own and who's to say that you can't have grilled veggies alongside that burnished spiral sliced beast? <br />
It's all about balance anyway, isn't it? If you have a bit of something that you reserve only for holidays, all the more reason to serve healthy options to offset the indulgence.<br />
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I recently overbought (again) at the market and ended up with enough vegetables to feed half the neighborhood. Luckily, I had a few friends that happened to drop by! I sent them home with containers of veggies and dip and shortly thereafter received a most delightful text proclaiming how much they loved it. <br />
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So, I can tell you with all certainty that it has been "tested" and "approved". You will most likely have leftover red pepper dip. It is delicious on pasta, chicken, tossed with shrimp, pita chips... you get the picture.<br />
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<i>Serve a wide variety of vegetables in a rainbow of colors. I used orange and yellow bell peppers, small eggplant, asparagus, fennel, red onion, portobello mushrooms, green onions, zucchini, baby yellow squash and lemons</i></div>
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<em>remove gills from underside of portobellos before grilling</em></div>
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Before you get started, the most important thing is to have your "mise en place" ready to go. Before you light the grill: clean all of the vegetables, have them sliced and seasoned. I use a spray bottle to lightly mist the vegetables with oil, that way they don't get too greasy and it's easier to control the amount of oil that goes on them. Sprinkle with salt & pepper and any other seasoning you like after they have been slicked with a little oil. <br />
Lay everything out on sheet pans, or whatever you have to transport them from the kitchen to the grill and back. Find the tongs, make sure the grill is clean (I say this because yours truly has done this on several occasions) and lastly enjoy the holiday!<br />
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<strong><u><span style="color: #444444;">Red Pepper Dip</span></u></strong><br />
<span style="color: #444444;">1 1/2 lbs (drained weight) roasted red peppers, about 5 whole (jarred or homemade)</span><br />
<span style="color: #444444;">1/2 cup packed parsley, rough chop</span><br />
<span style="color: #444444;">1/4 cup packed basil, rough chop</span><br />
<span style="color: #444444;">1 cup panko <span style="background-color: white;">bread crumbs</span></span><br />
<span style="color: #444444;">1/2 cup <span style="background-color: white;">extra virgin olive oil</span></span><br />
<span style="color: #444444;">3 - 4 tbsp balsamic vinegar</span><br />
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1. Put everything in the blender and let it rip until it looks like this. How's THAT for easy directions?! <br />
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<strong><em>Make yourself a big plate!</em></strong></div>
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<strong><em>.</em></strong></div>
Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com0tag:blogger.com,1999:blog-6965784482939296996.post-8461812864833952102013-03-21T14:25:00.000-07:002013-03-22T05:00:08.753-07:00Buttermilk Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYp8U1D_XrLzGKSP2U3JEvaTdE4Dmso-IGE8gBxKiM7nnPv8lEyLnwBZ5URmE6cq_Pv_6834z2hTB0G9l1zqs2zwE8vwfKQyunnAnVyQW31vdLIOX4ILAWrdjgWY-yaSJ6_aZvi3clJW6/s1600/IMG_3514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYp8U1D_XrLzGKSP2U3JEvaTdE4Dmso-IGE8gBxKiM7nnPv8lEyLnwBZ5URmE6cq_Pv_6834z2hTB0G9l1zqs2zwE8vwfKQyunnAnVyQW31vdLIOX4ILAWrdjgWY-yaSJ6_aZvi3clJW6/s400/IMG_3514.jpg" width="400" /></a></div>
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Sometimes it's as if people are dropped into your life out of the blue. This is the story of one such person. I was lucky enough to have made a connection with another food blogger and <a href="http://pastrychefonline.com/">Pastry Chef</a>. We "met" through Facebook & Twitter. Like many other food bloggers, we are on each others <span id="goog_1637362814"></span><a href="http://www.facebook.com/pages/Pooks-Pantry/208390315850656#!/pages/Pooks-Pantry/208390315850656">pages</a>. We offer support, ask questions and weigh in on life-altering discussions about butter and how best to photograph one's creations. <br />
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During the course of a few months, we discovered how very much alike we are... although she is definitely the nicer one. She has become my "Sissy" and this happened the day I met her in person.<br />
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I was travelling when she & her Beloved husband graciously offered their home to me for a night instead of having to stay in a hotel. We were sitting in her kitchen and I had asked her if there was a store nearby because I was desperate to get my hands on some White Lily flour... (she remembers this part a bit differently)<br />
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As if by magic, she disappeared into a pantry and before I knew where she had gone, she was standing in front of me holding up the sought after bag of flour as if it were nothing. She said "You mean THIS flour?!". I couldn't believe it. I was thrilled and I meant to do it justice with some serious biscuits.<br />
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It had sadly been sitting in my cupboard for a little while before I had gotten to it, always clearing it's throat when I opened the cupboard door. As if it needed to remind me of its presence. Hardly. Finally, one day I had it set in my head to get cracking.<br />
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So, off to the store I went to grab a few things. Traditionally biscuits are made with shortening. I was against this from the start, but also curious to see how they would compare side to side against those baked with only butter. I had the Crisco in my hand. <strong>I.</strong> <strong> just. couldn't. do. it.</strong><br />
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It was as if every single cell in my body was rebelling and screaming "NOOOOOO! Put it down & back away..." So I did. <br />
I guarantee those of us that have had biscuits at a restaurant have eaten them with shortening, or worse. And I'm certain that I liked them, but I just could NOT buy the tub of Crisco. <br />
So, there you have it. Experiment aborted, but I hope I will be forgiven once you taste these biscuits.<br />
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<strong><u>"Sissy" Biscuits</u></strong><br />
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2 c. AP flour, preferably White Lily<br />
1 tbsp. baking powder<br />
1 tsp. salt<br />
1 tbsp. sugar<br />
1/2 tsp. baking soda<br />
6 tbsp. chilled butter<br />
3/4 c. buttermilk + extra for brushing on top<br />
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These biscuits are delicious as is or split open with a bit of honey or strawberry jam. You could go all out and make gravy for a nice weekend breakfast or brunch or have breakfast for dinner! Need a little herbiness? Chop up some fresh herbs like dill and sprinkle in for extra flavor.<br />
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Preheat oven to 475 degrees. Line sheet pan/baking sheet/cookie sheet with parchment paper.<br />
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Sift flour, baking powder, salt, sugar and baking soda together. Using a pastry blender (or your fingers) cut in butter until mixture resembles coarse crumbs.<br />
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Add buttermilk and stir in flour just until it comes together. Dough will be sticky.<br />
Turn out onto a floured surface, pat dough out and fold over on itself a few times to help create layers.<br />
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Pat out to desired thickness. I did mine about 1/4 inch... too tall and they will topple over.<br />
Using a biscuit cutter/cookie cutter/juice glass, cut out biscuits by pushing straight down.<br />
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Lay biscuits on parchment lined sheet pan and brush tops with buttermilk.<br />
Bake for 8 - 10 minutes. <br />
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Be sure to keep on eye on them after 6 or 7 minutes. You may need to adjust baking time based on your oven.<br />
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<br />Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com2tag:blogger.com,1999:blog-6965784482939296996.post-36230158741778229322013-03-13T12:23:00.000-07:002013-03-13T12:23:01.810-07:00The Devils (Food) Made Me Do It...<div class="separator" style="clear: both; text-align: center;">
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My days of tipping back green beers at a packed in like sardines Irish pub are long behind me (thankfully), but being the good Irish lass that I am, I still enjoy a bit of silliness on St. Patrick's Day and bow to the obligatory "green something".<br />
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This year, I've decided it should come in the form of a cupcake. It's as good as any other choice and I'd take a cupcake over a <span style="color: #38761d;">green</span> beer any day of the week.<br />
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When my brother and I were younger, we had a next door neighbor that would bring us a box of Andes candy to share. You would have thought he gave us each a $100 bill we were so excited... as we got older, sometimes we each got our OWN box. Now <u>that</u> was newsworthy.<a name='more'></a><br />
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Opening the box and seeing all of those perfectly lined up little rectangles of foil would make me giddy. (Perhaps a little OCD?!) I had to take extra care not to rip it, so as to put the box back inside once we had removed a few... then there was the issue of counting them out to assure that the treasure was evenly divided.<br />
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I can still remember that feeling of unwrapping the first one and letting the cool combination of mint and chocolate settle on my tongue as it slowly began to soften and melt. That first one was always savored, the few that followed were lucky if they lasted 3 seconds. <br />
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I can't see a box of Andes without thinking of him and that "sweet" memory (pun intended) and remembering our excitement over something as simple as a box of candy.<br />
That was the inspiration for these cupcakes. <br />
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The combination of mint and chocolate is sublime. Some may disagree, but... well... you're wrong. <br />
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<strong><u>Devils Food Cupcakes with Creme de Menthe Buttercream</u></strong><br />
<em><span style="font-size: x-small;">makes 2 1/2 dz cupcakes</span></em><br />
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The recipe for the cake is basically Martha Stewarts's Devil's Food Cake, with a little tweaking. I found the recipe to be a little "light" and to me a devil's food cake should be dense and super-chocolaty. It was not enough of either, so I had to fuss with it... just a little.<br />
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3 sticks unsalted butter, room temp<br />
3/4 cup best quality cocoa powder<br />
3/4 cup hot water<br />
3/4 cup sour cream<br />
3 cups cake flour (not self-rising)<br />
1 tsp baking soda<br />
3/4 tsp salt<br />
2 1/4 cups sugar<br />
4 large eggs<br />
1 tablespoon vanilla bean paste or extract<br />
1/2 cup melted semisweet chocolate, room temp<br />
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Preheat the oven to 350 F. Line cupcake pans with papers. In a medium bowl, whisk cocoa and hot water together until smooth. Let cool slightly, then whisk in sour cream until combined.<br />
In a separate bowl, sift together flour, baking soda and salt; set aside.<br />
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In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each. Scrape down sides of bowl. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.<br />
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Using a scoop (I used a size 20 scoop - 1 5/8 oz) divide batter evenly into cupcake liners. Bake for 18 - 22 minutes, or until a toothpick inserted comes out clean.<br />
Let cool <u>completely</u> before frosting.<br />
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<u>Creme de Menthe Buttercream</u><br />
<br />
4 sticks unsalted butter, room temp<br />
2 lbs powdered sugar (2 boxes)<br />
1 tsp vanilla bean paste (or extract)<br />
1/4 cup (green) Creme de Menthe<br />
*pinch kosher salt<br />
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Using an electric mixer, beat together on low speed for one minute until combined, then at high for another 2 - 3 minutes until light and fluffy.<br />
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Transfer into piping bag fitted with star tip & pipe frosting onto cupcakes. Garnish with shaved creme de menthe candy. Shove in mouth.<br />
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<strong></strong><br />Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com2tag:blogger.com,1999:blog-6965784482939296996.post-30576800183589367242013-03-08T10:21:00.001-08:002013-03-08T10:21:51.683-08:00Lentil Soup<div class="separator" style="clear: both; text-align: center;">
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I know what you're thinking. Another soup recipe? Seriously?! In my defense, I didn't mean to... Honestly. This bag of lentils was meant for a "higher purpose" other than another batch of soup. I had seen a recipe in one of the numerous food magazines that arrives at this address using lentils. It looked <u>so</u> good. It was all gloss and glamour, the kind of photo that belongs tucked inside of a black plastic wrapper. You know the kind of photo I'm talking about. It made lentils look sexy and that my friends is no easy task.<br />
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Well, that was my intention. And then a cold front came through. Goodbye sexy lentils and hello lentil soup. So you see, it really isn't my fault at all that I'm posting yet <em>another</em> soup recipe. Blame Mother Nature, she can take it.<br />
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The best part of this endeavor: the soup was so good, it was inhaled before I had a chance to take a decent shot for this post. Slight oversight, my apologies. <br />
The <strong>actual </strong>best part of this is that you probably have a good portion of the ingredients already and thus a trip to the store may not even be necessary (hooray!!!). <br />
I, on the other hand, am still in pursuit of sexy lentils so off to the store I go. Call me if you need anything. <br />
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<strong><u>Lentil Soup</u></strong><br />
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1 1/2 cups lentils, rinsed (do not soak)<br />
2 stalks celery, small dice<br />
3 medium carrots, peeled and cut in small dice<br />
1 medium-large yellow onion, small dice<br />
2 cloves garlic, minced<br />
3 tbsp canola oil<br />
1 1/2 can diced tomato, with juice<br />
5 oz baby spinach or baby kale<br />
2 quarts vegetable (or chicken) stock<br />
2 bay leaves<br />
1/2 tsp fresh thyme leaves<br />
kosher salt<br />
freshly ground black pepper<br />
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In a medium-large stock pot, heat oil until barely shimmering. Add onion, celery and carrots. Season with salt and pepper. Cook over medium heat until starting to soften, 5 - 10 minutes. Add garlic and cook another 5 minutes, stirring frequently. <br />
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Add tomatoes and their juice, cook 2 - 3 minutes then add stock, bay leaves, thyme and lentils. Season again with salt and pepper. Taste and adjust if necessary, adding more salt and/or pepper if needed. Stir to combine, cover and simmer until lentils are beginning to soften, about 15 minutes.<br />
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Add baby spinach (or kale) and stir in to wilt. Simmer an additional 10 - 15 minutes until vegetables and lentils are soft.<br />
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<em>picture does NOT do soup justice...</em></div>
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Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com0tag:blogger.com,1999:blog-6965784482939296996.post-50275258723001262992013-02-28T07:43:00.001-08:002013-02-28T07:43:17.953-08:00Red Shoes & Irish Soda Bread<div align="center">
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"There are only two types of women that wear red shoes, and YOU my dear are no Spanish dancer". <br />
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That little gem came out of the mouth of my friend's 86 year old mother, delivered in the thickest Irish brogue you could imagine.<br />
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We had been out shopping and she had purchased a pair of red shoes. Upon showing off her new purchase, that was her mother's response. Did I mention that said friend was in her 50's?!<br />
I was still in my 20's at the time and thought it was one of the funniest things I had ever heard, the fact that it was delivered with perfect comic timing from an 86 year old woman made it even better.<br />
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That happened over 15 years ago and it still cracks me up when I think about it. To this day, I have never met another person (of ANY age) that was as much of a firecracker as that lovely Irish lass. <br />
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This is her recipe, it is a touch sweeter than most soda breads I've had and a little cakier. It goes brilliantly with a strong cuppa tea. <br />
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There are many variations of soda bread out there. Most traditionally, it is not sweet and does not have raisins in it. I like this version, so it's what I make and quite honestly, that is an integral part of cooking and baking as far as I'm concerned. If you are making something you like, you are more likely to cook and bake and isn't that the point here?<br />
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Yes, there are times when you want to make something as close to "the real deal" as possible and sometimes that matters a little less. If you tend to like less sweet, in theory you should be able to reduce the amount of sugar to 1/2 cup without any major disasters. I haven't done this, so I can't be held responsible for the results! <br />
If you don't care for raisins you can omit them or stick with all currants. I will never admit to this in public, but <em>perhaps</em> you could swap out the raisins for a different dried fruit. <br />
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This bread is great the first day, a little less on the second and by by the third day: make toast. It makes a rather large loaf, so you could split the dough in half, reduce the baking time and just freeze the other one... OR if, like me, you tend to make enough to feed half the neighborhood, make someones day and share your golden, studded beauty with a few friends.<br />
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<u><strong>Irish Soda Bread</strong></u><br />
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4 c. AP flour, plus extra for board<br />
4 tsp. baking powder<br />
1 c. sugar<br />
1/2 tsp. salt<br />
1 tsp. caraway seeds (optional)<br />
1/2 c. golden raisins<br />
1/2 c. brown raisins<br />
1/2 c. currants<br />
1/2 c. butter<br />
2 large eggs, beaten<br />
1 c. whole milk<br />
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Preheat oven to 350.<br />
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Sift together flour, baking powder, salt and sugar. </div>
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If using caraway seeds, add to flour mixture.</div>
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In a separate bowl, combine raisins and currants. </div>
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Toss with a few tablespoons of flour mixture to coat. </div>
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Set aside.</div>
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Using a pastry blender, fork, or food processor cut in butter until pebble sized pieces remain. Add milk and eggs, mix to combine (I don't recommend food processor here). Fold in raisins and currants, then turn out onto well-floured board. Dough will be sticky, using floured hands, mold into a round or oblong loaf. This is a quick bread and is not meant to be kneaded, take care not to overwork the dough.</div>
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Place on baking pan lined with parchment paper or in cast iron pan (preferable) in center of oven.</div>
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Bake for 1 hour, remove from oven and place on cooling rack. <br />
Brush top with butter while hot.<br />
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(because I lack patience, I sliced mine while it was still warm... It is better to wait until it has cooled completely before you cut into it)</div>
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<br />Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com0tag:blogger.com,1999:blog-6965784482939296996.post-52223442516952092912013-02-11T18:07:00.002-08:002013-02-11T18:07:58.135-08:00Thou Shalt Not Covet Thy Neighbor's Kitchen...<div class="separator" style="clear: both; text-align: center;">
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As soon as I walk into this space, I know if that were a <em>real</em> commandment, I'd be breaking it. And breaking it <u>hard</u>. Those of us who cook and are <strike>forced</strike> challenged to "get creative" with minuscule kitchens feel the sting every time we walk into someone elses's beautiful kitchen. We look at their (audible gasp) <strong>cabinet space, counter space & WHAT?! You have built in ovens AND a center island?!</strong><br />
<strong></strong><br />
OK, maybe that's just me... I look at my tiny space & feel a tinge of frustration, but remind myself that plenty of people have it worse. Although it doesn't usually make me feel much better when I'm balancing things on top of one another just to find a little extra space to set down a cutting board. <br />
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To further torture myself, I look at "dream kitchens" online. Twisted, isn't it?<br />
What? That wound didn't sting enough?! Let's sprinkle a little salt in there... make mine Maldon please.<br />
I seem to have gone off on a bit of a tangent, my apologies.<br />
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The point is, we work with what we have and sometimes what we have can be a bit trying. So does that push those of us that have to "rise to the challenge" to be a bit more creative? I'm sure it has nothing to do with it, but I'd like to think so... Now that I've had my little rant, off to the 3x5 space I'm relegated to. Thanks for listening.<br />
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I had no intention of doing back to back soup recipes, yet here we are. <br />
Chicken Noodle soup. Not exactly ground-breaking, earth-shattering, cutting-edge haute cuisine, but something everyone should have in their arsenal. When it's good, it's <strong><u>really</u></strong> good and it possesses inexplicable magic. A good bowl of chicken soup can make you feel so much better when you're under the weather. It satisfies your soul and can warm you to the core on a bone-chilling day. <br />
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There are more variations of this soup out there than one could ever imagine. <br />
Certainly there are faster versions than this, and when I don't have the time to let my stock simmer all day I put everything in the pot and go from there... but, that being said this is how I prefer to do it as it makes the most intensely "chicken-y" flavored broth.<br />
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For me, it is also one of those "base" soups that you can play with. Once you nail down the basic procedure you can start swapping out ingredients, changing up seasonings, vegetables, etc. Add a few stalks of lemongrass to perfume it with a wonderfully fragrant citrus flavor. Add in Asian greens, some shiitakes, swap out egg noodles for small dumplings or udon noodles and you've just created a completely different soup. <br />
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The broth (stock) of your soup is the key. It needs time so don't rush it. If you give it time to develop there will be a major payoff when it's done. Season it properly and let the flavors deepen and that soup will banish the memories of any bland, colorless sad excuse for chicken soup you've ever had.<br />
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<em>Deep Golden Broth!</em></div>
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<strong><u>Chicken Noodle Soup</u></strong></div>
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<em>For the stock</em>:<br />
3 - 4 lbs chicken carcasses (necks & backs included, skin and excess fat removed)<br />
12 cups water<br />
1 onion, rough chop<br />
3 carrots, rough chop<br />
2 stalks celery, rough chop<br />
1 bay leaf<br />
1 tsp black peppercorns<br />
1 clove garlic, peeled & smashed<br />
1 small bunch thyme<br />
1 small bunch parsley<br />
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Combine all ingredients in a large stock pot and simmer uncovered for 4 - 6 hours. Stock should not boil, it should be kept at a gentle simmer. Longer is better, you can simmer up to 8 hours if you have the time, but 6 hours will give you a rich, deep stock.<br />
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Skim the "scum" from the top every 15 - 20 minutes for the first couple of hours, then you will only need to do it a few more times for the remainder of the cooking time. Skimming the stock will result in a cleaner flavor and clearer broth. Add hot water to pot as needed to keep chicken and vegetables submerged.<br />
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Strain stock through a fine mesh strainer and discard solids. If not using immediately, cool down and refrigerate. After it has cooled completely, remove solidified fat from top and discard.<br />
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<em>For the soup</em>:<br />
1 onion, diced<br />
3 carrots, peeled and diced<br />
2 stalks celery, diced<br />
3 lbs chicken (If you are using boneless chicken, cut into bite-sized pieces )<br />
8 cups chicken stock<br />
4 oz egg noodles<br />
1 TB canola oil<br />
salt & pepper<br />
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In a large stock pot, heat canola oil over medium heat. Add onions and saute 2 -3 minutes. Add chicken to pot and saute until lightly browned. Add carrots and celery and saute 2 -3 minutes more. Season with salt and pepper. Add stock and simmer until chicken is cooked through. <br />
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<em>If you are using chicken on the bone, remove from soup and let it cool until you are able to handle it, then remove meat from bone and cut into bite size pieces.</em><br />
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Add egg noodles and cook according to package directions, usually 6 - 8 minutes. Serve & eat!<br />
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<em>*For those of you who are thinking "Is this girl nuts?!" Before you come after me like a mob of angry villagers, here's a quickie version:</em><br />
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Heat canola oil in stock pot and saute onions until they just begin to turn golden brown. Add chicken pieces and saute until it is nicely browned.<br />
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Add 8 cups water and bay leaf. Let it simmer for 20 - 30 minutes, skimming the surface as needed. Remove chicken pieces and let them cool until you are able to handle them.<br />
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Add celery and carrots to broth. While they are simmering, take the meat off the bones and cut into bite sized pieces. Add the chicken meat back into the soup and add noodles. Cook another 6 - 8 minutes until noodles are done.<br />
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Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com0tag:blogger.com,1999:blog-6965784482939296996.post-33018062677873955472013-01-29T08:57:00.000-08:002013-01-29T08:57:12.670-08:00A Big Bowl of SunshineDon't you just love it when you throw a bunch of stuff together in a big pot and it turns out to be one of the most delicious things you've had in a long while?<br />
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That is exactly what happened with this soup. I needed to make supper and wasn't really up for a trip to the store. I rummaged around in the cabinets and fridge to see what I could assemble and that is how this came together. I had a few bits of this, a piece of that, a couple of these, etc.<br />
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When I set everything out on the counter, it seemed like a good idea in theory, but we all know how <em>sometimes</em> these things tend to turn out... you know, good intentions & all. <br />
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Luckily, this once <strong>actually</strong> turned out to be pretty awesome. Out of a bit of <strike>laziness</strike> frugality a great soup was born! This soup was devoured like it was going to be my last meal on Earth. It is hearty and warming, exactly the kind of thing you want in front of you on a cold day. Grab a loaf of crusty bread, tear off a chunk and tuck in.<br />
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<u><strong>Bowl of Sunshine Soup</strong></u><br />
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1 lg sweet onion, diced<br />
1 clove garlic, minced<br />
1 rutabaga, peeled & diced<br />
1 lg sweet potato, peeled & diced<br />
4 medium carrots, peeled & thinly sliced<br />
1 can chickpeas, drained & rinsed <br />
1 cup Israeli cous cous<br />
8 cups chicken or vegetable stock<br />
1/2 tsp turmeric<br />
purple basil for garnish<br />
3 tbsp olive oil<br />
2 bay leaves<br />
kosher salt to taste<br />
freshly ground pepper to taste<br />
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In a large pot, sweat onion in olive oil over medium low heat. Let it cook out slowly for about 15 - 20 minutes until it just begins to turn light golden brown. Add garlic and cook an additional 5 minutes.<br />
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Add carrot and sweet potato, cook for a few minutes then add stock and turmeric. When carrots have started to soften slightly, add rutabaga. Simmer for approximately 20 minutes, then add chickpeas and cous cous.<br />
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Cook for an additional 6 - 8 minutes or until cous cous is soft and chewy. Sprinkle with fresh herbs for garnish.<br />
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<br />Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com0tag:blogger.com,1999:blog-6965784482939296996.post-3073122916714260902013-01-21T08:54:00.000-08:002013-01-27T09:18:14.181-08:00Blushing Valentine <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">I know it may seem a bit early to start thinking of Valentine's Day, but it's only a few short weeks away. If you like to make a special treat on Valentine's Day, this is the cake. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">It is a towering 4 layers high and lovingly encased in the most delicate rose-scented buttercream. </span><span style="font-family: Georgia, 'Times New Roman', serif;">It is outrageously good and worth every. single. calorie. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This is also the type of cake that could easily become adorned with say a few candles for a little celebratory birthday party? The colors could be swapped out for any, the flavor of the buttercream could be adapted to whatever you'd like it to be. Using a vanilla base for both cake and buttercream allows you the flexibility to change colors and flavors to suit the occasion or intended recipient.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Typically, when we think of Valentine's Day desserts we usually think of chocolate. I won't even pretend that I'm not one of them, but sometimes the "molten lava cake" or "ganache-covered devils's food" is well... a bit played out.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">This cake is a show-stopper and you <i>might </i>not even miss the chocolate.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><u><span style="line-height: 115%;">For the
cake</span></u><span style="line-height: 115%;">:</span></span></div>
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<span style="line-height: 115%;"></span><span style="font-family: Georgia, "Times New Roman", serif;">3 sticks unsalted butter, room
temp</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3 ½ cups sugar</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4 cups King Arthur AP flour</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4 tsp. baking powder</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp salt</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">12 egg whites-Pete & Gerry’s
Heirloom Eggs, room temp</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 cups whole milk, room temp</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4 tsp vanilla</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Deep pink gel food coloring</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">
<br />
Place racks in middle of the oven and preheat to 350 degrees. Butter and flour 4 cake pans. I used 6", but 8 inch will work as well (the cakes will not be as tall).</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">
In the bowl of a stand mixer, beat butter and sugar together for 5 minutes until light & fluffy.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">
Sift flour, baking powder and salt together and set aside.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Combine egg whites, milk & vanilla together and set aside.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">
Add roughly 1/3 of the flour mixture to the butter and sugar, followed by half of the milk mixture. Scrape down bowl, and then add another 1/3 of the flour mixture and the rest of the milk. Scrape down again and add the last of the flour.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">
Divide batter into 4 equal portions.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
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<div style="text-indent: -24px;">
<span style="font-family: Georgia, "Times New Roman", serif;"> One portion will remain white. In the remaining 3, mix in food coloring. Add 3-4 drops to the first layer, 6-7 drops for the second and 9-10 drops for the last layer. Mix thoroughly until color is uniform. </span></div>
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<span style="text-indent: -0.25in;"><br /><span style="font-family: Georgia, "Times New Roman", serif;"></span></span></div>
<div style="text-indent: -24px;">
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Pour
into cake pans and bake for 25 – 30 minutes, rotating cakes halfway through
baking time. </span></span><span style="font-family: Georgia;"><span style="text-indent: -0.25in;">Cake
is done when knife inserted comes out clean.
Cool in pan for 10 minutes, then carefully remove from pan and transfer
to a cooling rack to cool completely.</span></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-indent: -0.25in;">Wrap
in parchment paper and plastic wrap and chill at least 3 hours. </span></span><span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Using
a long serrated knife, trim off the domed top of cake to make it even and flat. Once all cakes have been trimmed, set aside.</span></span><br />
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<u><span style="font-family: Georgia, "Times New Roman", serif;">For
the Rosewater Buttercream<o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="font-family: Georgia, "Times New Roman", serif;">4 egg whites: Pete & Gerry’s
Heirloom Eggs</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 cup sugar</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3 sticks unsalted butter at room
temp, cut into tablespoons</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">½ -1 tsp rosewater</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div class="MsoListParagraphCxSpFirst">
<span style="font-family: Georgia, "Times New Roman", serif;"> Set a bowl inside of a pot of simmering water, making
sure the bottom of the bowl does not touch the water. </span><span style="font-family: Georgia, "Times New Roman", serif;">Combine egg whites and sugar, whisking
frequently until sugar has dissolved. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"> You can test this by <b>carefully</b>
running your finger through a stream of egg white falling from whisk, then rub
your thumb and finger together. If you
feel any grains of sugar, it is not ready.</span><br />
<span style="font-family: Georgia;"><br /></span>
</div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: Georgia, "Times New Roman", serif;"> Once sugar is completely dissolved, transfer mixture
to the bowl of a stand mixer fitted with the whisk attachment.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: Georgia, "Times New Roman", serif;"> Beat egg white mixture on high speed until it holds
stiff peaks and mixture is cooled, about 5-6 minutes.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><o:p> </o:p></span></div>
<div class="MsoListParagraphCxSpLast">
<span style="font-family: Georgia, "Times New Roman", serif;"> Turn mixer down to medium low speed and begin adding
butter, a few tablespoons at a time, let butter incorporate before adding more.<o:p></o:p></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> After all the butter has been added, add rosewater and
beat for another 30 seconds.</span></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: Georgia, "Times New Roman", serif;"> Set darkest layer of cake on cake plate and apply a
layer of buttercream to top. Following
with remaining layers, ending with white layer on top. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ap</span><span style="font-family: Georgia, "Times New Roman", serif;">ply a thin crumb coat of buttercream to entire cake
and chill for 30 minutes.<o:p></o:p></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<span style="font-family: Georgia, "Times New Roman", serif;">When crumb coat has hardened, apply buttercream and
smooth with an off-set spatula.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cut with a very sharp knife and serve!<o:p></o:p></span><br />
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<span style="font-family: Georgia;"><a href="http://www.foodiefriendsfriday.com/">www.foodiefriendsfriday.com</a></span></div>
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Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com7tag:blogger.com,1999:blog-6965784482939296996.post-24964442783526915112013-01-06T09:30:00.002-08:002013-01-06T09:30:30.002-08:00Dim Sum Good Eats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TBZ_nlklrlu2BpFE8rTlSiYtNK5yIgxbg6LCh2R2HKUovJMBp-7wgxksEeiqQNH_mh6beChvu77Tx2lIbiy8HGxDbFW_wQeNMx7Q50wrvR2gEjM0a5IZKyKBcVDosyWjR_SBJ7A_kk9n/s1600/noodles.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-TBZ_nlklrlu2BpFE8rTlSiYtNK5yIgxbg6LCh2R2HKUovJMBp-7wgxksEeiqQNH_mh6beChvu77Tx2lIbiy8HGxDbFW_wQeNMx7Q50wrvR2gEjM0a5IZKyKBcVDosyWjR_SBJ7A_kk9n/s400/noodles.png" width="400" /></a></div>
<br />
Unless you live under a rock, everyone is familiar with Chinese take-out. Let me be the one to tell you that what you are eating isn't <em>exactly </em>Chinese food. It's like going to Taco Bell and saying you had Mexican food...<br />
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Now that I've gotten that off my chest, let's move on shall we?<br />
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Dim Sum. It's an experience like no other. For me, it is complete and utter sensory overload and I adore every second of it. The clinging of metal and ceramic as plates of food go whizzing by and the staccato of a language I don't understand. The unfamiliar smells mingled with the scents of spices I know so well amidst the hurried movements of the women peddling an array of dishes from the kitchen. It is an assault on the senses in the very best of ways.<br />
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As I take in my surroundings on this particular day, I come to the realization that I am the only non-Asian in the entire restaurant. This is a sure sign that the food is authentic and it's going to be damn good!<br />
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When I go out to eat with friends, some of them tend to defer to me for choosing our menu for the evening given what I do... this time it was the reverse. I happily sat there listening to my friends tell the women what we would like from their carts and watched with glee as it was set down in the center of our table. Of the 8 or so dishes we ordered, there were only a few that I had seen before... The rest of them had familiar flavors or ingredients, but as a whole were new to me. (insert squeal here!)<br />
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It can be a bit daunting to go to a restaurant and order food that is unfamiliar or in my case, not speak the language. Luckily for me, I was accompanied by the Lee sisters who took care of that. During dinner I brought this topic up and the girls were quick to respond that one would simply point at whatever you want to try. <br />
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Being exposed to new things in life is something I thrive on and when it comes to food, it's tenfold. <br />
I will admit that on occasion when I go out, I tend to order my *favorite* thing from certain places, but when I go to a new place, I <u>always</u> try to order something I've never had. <br />
I think of trying new food this way: If I don't like it, I can always go home and make a sandwich... at least I tried.<br />
This day was a win on all fronts!<br />
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The beginning of a new year offers us ample opportunities to try new things, be a little more adventurous and have new experiences. I am making an effort to do just that and I hope this year brings you a culinary adventure or two along the way.<br />
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<br />Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com2tag:blogger.com,1999:blog-6965784482939296996.post-29202466644804615982012-12-18T06:54:00.000-08:002012-12-18T06:54:49.001-08:00Banana Pancakes<div class="separator" style="clear: both; text-align: center;">
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<br />
This is the story of two sad bananas. They were gorgeous when I brought them home. Then they sat there as they watched the other bananas in their bunch get picked, only to be left behind. Their skin went from bright, sunny yellow to brown and spotty.<br />
<br />
Once bananas pass a certain stage in their ripeness, I won't eat them. It's a texture thing, I don't like mushy food and these were about as "mushad" as one could possibly get. <br />
<br />
Normally I would freeze them for smoothies or wait until I had one or two more for banana bread.<br />
But, I felt the need to rescue them and do something with them other than relegating them to the dark, frozen tundra that is my freezer.<br />
<br />
Pancakes are not usually what I crave for breakfast. Generally I find them to be too filling, but these are not. After eating more than my fair share I am happy to report that I did not have that "blegh" feeling after eating. You know that feeling... Rewind back to Thanksgiving. Yeah, that one.<br />
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As usual when I am looking for a recipe I <u>know</u> I have, I can't find it. Luckily I found a good jumping off point on allrecipes and then tweaked it to suit my tastes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PT00Ya0nvhDBQ5kwDEqaT6xoMuCgntaLEeJ47d2ZcmdIlHThdxbQiq2cWO3iL2KfjuTtV-MecnXoxON4XExaMkjK5YrF4hr66yNLwBRaSTeMw69zqEqnxKVIF_M7MvZv0qpJAaAz_IEU/s1600/IMG_2462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PT00Ya0nvhDBQ5kwDEqaT6xoMuCgntaLEeJ47d2ZcmdIlHThdxbQiq2cWO3iL2KfjuTtV-MecnXoxON4XExaMkjK5YrF4hr66yNLwBRaSTeMw69zqEqnxKVIF_M7MvZv0qpJAaAz_IEU/s400/IMG_2462.jpg" width="400" /></a></div>
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<em>mashing bananas!</em></div>
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<strong><u>Banana Pancakes</u></strong></div>
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1 cup AP flour</div>
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1 1/2 tbsp sugar</div>
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2 tsp baking powder</div>
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1/4 tsp salt</div>
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1 egg, beaten</div>
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1 cup whole milk</div>
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2 tbsp melted butter, cooled</div>
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2 ripe bananas, mashed</div>
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1/2 tsp pure vanilla extract</div>
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1/8 tsp cinnamon</div>
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pinch nutmeg</div>
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Combine flour, sugar, baking powder, cinnamon and salt in a bowl. Whisk to combine.</div>
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In a medium bowl combine egg, milk, butter, vanilla and bananas.</div>
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Add dry ingredients to wet, mix until just combined and all flour is incorporated.</div>
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Batter will be lumpy, do not overmix. </div>
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Ladle about a 1/3 cup batter into pan on medium heat and cook for 2 to 3 minutes per side.</div>
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Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com3tag:blogger.com,1999:blog-6965784482939296996.post-53896226377452118152012-12-11T05:16:00.000-08:002012-12-11T05:16:34.627-08:00Pour Some Sugar on Me!<div class="separator" style="clear: both; text-align: center;">
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<br />
It's Christmas cookie time again and that means the cookie exchange! However, if you are buying jar after jar of colored sanding sugars to sprinkle on your creations it can get very costly rather quickly.<br />
<br />
Working in this business has made me acutely aware of what things REALLY cost. Walking through stores and seeing someone pay $4.50 for a tiny 3 ounce bottle of colored sanding sugar for example... I know that they could make huge bags of it for $4.50.<br />
<br />
I have a drawer full of them, I'm not immune to be sucked in by all the pretty colors... but no more!<br />
<br />
It's not that I'm <em>cheap; </em> I prefer to think of it as frugal, but what gets under my skin is paying an exorbitant amount of money for what I'm getting.<br />
It's all about getting a decent value for your money. <br />
So, with that said: We are going to make our own sanding sugars this year for a fraction of what we would pay at the grocery store.<br />
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<u><strong>DIY Sanding Sugars</strong></u><br />
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clear sanding sugar, can be purchased <a href="http://www.countrykitchensa.com/shop/food-items/sanding-sugar-white/46/624/1534/617949/">here</a><br />
gel food coloring (I don't recommend liquid)<br />
pinch of cornstarch (optional)<br />
wax or parchment paper lined sheet pan<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJ6UKqXV-_wYg1hX-VDUx-u-rVrX5_d-Inqxf5LXmx_0W0pOSxGsh75BTyBN3yMmIuOGMo1mK-tIbX4d9CS4YNZTVvtHOuOm6dCSenvMMQ06o3SqpQZccWfjMSw1-_3TodKqi_w_Hg-vl/s1600/IMG_2402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvJ6UKqXV-_wYg1hX-VDUx-u-rVrX5_d-Inqxf5LXmx_0W0pOSxGsh75BTyBN3yMmIuOGMo1mK-tIbX4d9CS4YNZTVvtHOuOm6dCSenvMMQ06o3SqpQZccWfjMSw1-_3TodKqi_w_Hg-vl/s400/IMG_2402.jpg" width="400" /></a></div>
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<em>gel color in squeeze bottles</em></div>
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The easiest way to do this is in a zip-top quart or gallon bag. You can smoosh (yes, that's the technical term) it around inside the bag with your hands and there is virtually no mess to clean up.</div>
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<em>gel colors in little pots</em></div>
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I tend to make it in large batches, so I usually use a bowl and a whisk to get started and then mix with my hands. Unless you are making a few pounds at a time, the zip-top bag would be the way to go...<br />
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For a normal batch of cookies or cupcakes, start with 1/2 - 3/4 cup of sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcVBzbsaG3BKiqDNf0dfBrBvaFXv386lL6Ft0kQ5hX4LYY1iD0nMO25oiKBLYzggPYGv6bggzyKsOhhTlS7apx3P38gGxl8UdV1dXUtDxCqlQSwk-Hbe9t5_hSBrM3muO5c-EnZFzRF6K/s1600/IMG_2423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcVBzbsaG3BKiqDNf0dfBrBvaFXv386lL6Ft0kQ5hX4LYY1iD0nMO25oiKBLYzggPYGv6bggzyKsOhhTlS7apx3P38gGxl8UdV1dXUtDxCqlQSwk-Hbe9t5_hSBrM3muO5c-EnZFzRF6K/s400/IMG_2423.jpg" width="400" /></a></div>
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Pour sugar into bag and add 1 drop at a time of gel food coloring.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYG_4rxYPkA2LWg4BqmT-Bbe_uE8li7-5Gj7p4dUSMf_c_URNnkb3QUryKwI-XIyYTeRo7CScRMkthcy0NVJGECR-SXiNTTNckn9erbGkFaWPpcHHyU91MjJ7kw6Dhc4jBJvVkY6ir_Bk/s1600/IMG_2419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYG_4rxYPkA2LWg4BqmT-Bbe_uE8li7-5Gj7p4dUSMf_c_URNnkb3QUryKwI-XIyYTeRo7CScRMkthcy0NVJGECR-SXiNTTNckn9erbGkFaWPpcHHyU91MjJ7kw6Dhc4jBJvVkY6ir_Bk/s400/IMG_2419.jpg" width="400" /></a></div>
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<em>Starting to look like sea glass!</em></div>
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Mix it around in the bag until color is consistent throughout. If color isn't dark enough, add another drop and repeat until you reach desired shade.<br />
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IF you find your sugar is a bit clumpy or sticky from the food coloring, add a pinch of cornstarch and mix thoroughly. I only do this when I have added quite a bit of color. <br />
The cornstarch helps to keep the sugar from clumping together, but it also makes it less shiny. <br />
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Once you have reached your desired color, pour the sugar out onto your lined sheet pan and spread it out into a thin even layer so it can dry out a bit. When sugar is no longer "tacky", store in airtight jars. It will keep for months!<br />
<br />Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com0tag:blogger.com,1999:blog-6965784482939296996.post-12924181542690164482012-12-07T13:00:00.000-08:002012-12-07T13:02:36.059-08:00Gingerbread Cakes<br />
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Gingerbread and a cup of tea. <br />
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This is what comes to mind when I think of my father's mother. Sitting in her kitchen, eating a slice of gingerbread and having a cup of tea while she leaned against the sink with the sunlight shining in through the window on her smiling face.<br />
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The memories I have of her are few and far between. She lived in Newfoundland and I lived in Ohio. Spending time with her and getting to know her wasn't very easy given the 1600 mile separation. I was about 16 years old when I asked her for this recipe, somehow even back then I related through food.<br />
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If you know nothing at all of Newfoundland, this is one thing I experienced over and over: <br />
<em><strong>Visiting</strong></em> is practically an Olympic sport and they excel at it. You are offered a cup of tea as soon as you cross the threshold and of course something to eat with the tea... whether it be toast, cookies, cake, etc.<br />
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At first I thought this was just something that my relatives did. Then I quickly realized after nearly bursting out of my jeans, it was what everyone did.<br />
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The recipe below is slightly tweaked (although not much) from Nanny's original recipe. I had thought about adding a ganache or a <span id="goog_209036627"></span><a href="http://pookspantry.blogspot.com/2012/04/oh-i-couldnt-well-maybe-just-little.html">creme anglaise</a> <span id="goog_209036628"></span>to it, but decided to leave well enough alone. <br />
<br />
As you go "visiting" this holiday season, take a few of these with you to share as you make the rounds... <br />
Put the kettle on, stay for a cup of tea and make some memories.<br />
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<br />
<strong><u>Gingerbread Cakes</u></strong><br />
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2 cups AP flour<br />
1/2 cup butter<br />
2/3 cup molasses <br />
1/2 cup packed dark-brown sugar<br />
1 egg<br />
1/2 cup strong tea<br />
1 tsp powdered ginger<br />
1/4 tsp ground cloves<br />
1/2 tsp ground cinnamon<br />
1/4 tsp fresh grated nutmeg<br />
1/4 tsp salt<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
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<br />
Preheat oven to 350 degrees. Butter and flour a mini bundt pan (or muffin pan) and set aside.<br />
In a small bowl, add baking soda to tea, stir and set aside.<br />
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In a medium bowl, combine flour, baking powder, ginger, cinnamon, cloves, nutmeg and salt; set aside.<br />
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Using paddle attachment, cream butter and brown sugar until light and fluffy, 2 to 3 minutes.<br />
Add egg and beat until incorporated. Add molasses and tea mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PAnya9wvVCRGdDtWKb44nYFJH1KnPY35jL_AXfaEY9wgoPVhvG3t9RgftrVLMMRqqo6if17fFoiVr8IRju6luZ3mHPV46GisGOOOKzj7slu-PlWI8xrG3W2kzDNZ-YAWYrv25obLjxcb/s1600/gingerbread+cakes+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PAnya9wvVCRGdDtWKb44nYFJH1KnPY35jL_AXfaEY9wgoPVhvG3t9RgftrVLMMRqqo6if17fFoiVr8IRju6luZ3mHPV46GisGOOOKzj7slu-PlWI8xrG3W2kzDNZ-YAWYrv25obLjxcb/s400/gingerbread+cakes+012.JPG" width="400" /></a></div>
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At this point, the batter will appear broken. Don't panic, it will come together once flour mixture is added.<br />
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Scrape down bowl, add flour mixture and beat until combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMfSTv-qP5TwEbbuJz0txv3F3mKvLl7_QKZ_aR8_muBn96MxH_y-uNbYpRX4cKkq0FAUAbSJLbNKAWZW0ESoynZHyRbhPfdgkgUW_-gdWiBfuhpsraLhTBYjKe7YgHBOWCWvdRtnNpOjw/s1600/gingerbread+cakes+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMfSTv-qP5TwEbbuJz0txv3F3mKvLl7_QKZ_aR8_muBn96MxH_y-uNbYpRX4cKkq0FAUAbSJLbNKAWZW0ESoynZHyRbhPfdgkgUW_-gdWiBfuhpsraLhTBYjKe7YgHBOWCWvdRtnNpOjw/s400/gingerbread+cakes+024.JPG" width="400" /></a></div>
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Divide batter evenly, filling about 2/3 up. Bake, rotating pan halfway through, until knife comes out clean, about 15 - 18 minutes. Let cakes cool slightly in pan. Remove cakes and place upside down to cool completely on wire rack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgbWkJuu06yzu-nctQhYplCDnQTDCKcKtkfTeY8Gpl4Q7PgRZji80b9troDSPVlndLhSmC-hpsrpei2pp8d1vUSJwqW7SV8IPTXHvFSM3vrbmiqCEvvxYpVMV5bho0mrFb3uGBQstULgi/s1600/IMG_2369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhgbWkJuu06yzu-nctQhYplCDnQTDCKcKtkfTeY8Gpl4Q7PgRZji80b9troDSPVlndLhSmC-hpsrpei2pp8d1vUSJwqW7SV8IPTXHvFSM3vrbmiqCEvvxYpVMV5bho0mrFb3uGBQstULgi/s400/IMG_2369.jpg" width="400" /></a></div>
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Dust with powdered sugar.<br />
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Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com3tag:blogger.com,1999:blog-6965784482939296996.post-81938745264063013232012-12-01T15:11:00.000-08:002012-12-01T15:14:02.835-08:00Tom & Jerry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW6gWlhHctiGJOtLef7CaLYTHYvRKvI3YeHW_ICCOBTPfZyNtFO1vvUwu6gYw0Jg9iq6EYBdXYjyrq9iDCLbFIl_EYp1rS3zFGlRatc8sJYX5syLYIXO2prM0lGyCRozw3YpXVl-_4cQaY/s1600/IMG_2317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW6gWlhHctiGJOtLef7CaLYTHYvRKvI3YeHW_ICCOBTPfZyNtFO1vvUwu6gYw0Jg9iq6EYBdXYjyrq9iDCLbFIl_EYp1rS3zFGlRatc8sJYX5syLYIXO2prM0lGyCRozw3YpXVl-_4cQaY/s400/IMG_2317.jpg" width="400" /></a></div>
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It has come to my attention recently that some of you only know this pair of names as a cartoon duo.<br />
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As soon as there is a chill in the air, I start craving this drink. Think of it as a warm, boozy milkshake. Doesn't that sound <strong><em>amazing?! </em></strong>It's even better than you think...<br />
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I won't lie, it isn't one of those "Oh, I'll just pull a bottle down and shake" kind of drinks. It takes a <u>little</u> planning and effort, but the end result is worth the 10 minutes of energy it requires.<br />
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This drink has such a loyal fan base that there are special "Tom & Jerry" punchbowl sets with matching mugs. I kid you not... Here's a pic to prove it:<br />
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<em>In all its retro</em> <em>glory!</em></div>
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Everyone knows eggnog. It's predictable and commonplace at holiday parties, but make a batch of this and people will stand up (although not for long...) and pay attention. You may be inundated with recipe requests, so be prepared! </div>
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I may not have been legal drinking age the first time I had one, which <em>may </em>have bolstered its appeal to me at the time, however in an effort to keep my parental units out of the clink, let's just say for arguments sake that I was 21. <br />
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The point of this divulgence of info is not to horrify my lovely mother, although I can say with certainty that I have more than likely succeeded in spades, was to show my long standing loyalty to this holiday libation... and with that said, I'm off to partake!<br />
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<strong><u>Tom & Jerry</u></strong><br />
<em>-makes 4</em><br />
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3 eggs, separated<br />
1/4 cup powdered sugar<br />
pinch baking soda<br />
1 cup + 1 tbsp Jamaican rum<br />
2 oz. brandy<br />
3 cups milk<br />
1/2 tsp cinnamon<br />
1/4 tsp nutmeg + extra for garnish<br />
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(because this recipe calls for raw egg, I recommend using the best quality eggs you can find)<br />
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Beat egg yolks until light in color. Add powdered sugar, baking soda, 1 tbsp rum, cinnamon and nutmeg to yolks and beat again to combine. If needed, add another tbsp of powdered sugar. The batter needs to be thick. Set aside.<br />
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In a separate bowl, beat egg whites until stiff and slightly frothy. If you own an immersion (stick) blender, break it out. Those egg whites will be fluffy in 30 seconds.<br />
Fold whites into yolk mixture and set aside.<br />
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In a medium saucepan, heat milk over low heat until it begins to simmer. Remove from heat and set aside.<br />
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Warm mugs (I usually pour in hot water from a kettle, then dump it out) and add 1 1/2 tbsps of batter to each mug, top with a few tbsps of hot milk. While stirring constantly, add 2 ozs rum then top with more milk to 1/4" below rim of mug. Stir to combine. Top with brandy and sprinkle nutmeg for garnish.<br />
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Pook's Pantryhttp://www.blogger.com/profile/05083535303458124005noreply@blogger.com1