tag:blogger.com,1999:blog-2176667141568631012024-02-07T07:46:43.527-06:00Scate BakesModern food adventuresUnknownnoreply@blogger.comBlogger151125tag:blogger.com,1999:blog-217666714156863101.post-60458149006913266372011-04-12T08:45:00.001-05:002011-04-12T08:46:27.284-05:00Making Hotdish, Building Community.<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://www.hnia.org/2011/04/02/hotdish-revolution" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.hnia.org/wp-content/uploads/2011/04/hdr2011.jpg" /></a></div>It's time for the <a href="http://www.hnia.org/2011/04/02/hotdish-revolution/">7th Annual Hotdish Revolution</a>, a friendly hotdish competition.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">If you live in Minnesota - it's worth the trip to Northeast (Minneapolis) for this event. If you live elsewhere, get inspired!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Saturday, April 30th, 2011. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
Categories: Spicy, Tater Tot, Vegetarian, Quintessential, I Made It Myself (Kids 15 and Under) & Jello!<br />
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Celebrity judges, adult beverages, Jolly Groggers music, and hotdish - what else do you need?<br />
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Fundraiser for the Holland Neighborhood Association.<br />
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<div class="textwidget"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-217666714156863101.post-59799174745848990202011-01-17T09:12:00.001-06:002011-01-17T09:13:49.202-06:00Momofuko's Steamed Pork Buns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTz4CvCjvqDapl_WJZf3DwFGFLIFC2JtA7dXplGeYyYa2WBPgoSZxqYon1yBhBA70L4PaAVBKQAVAmO3pCvoISj8F6XvammXMUJQlCj1U1vL_e_dlMbY129aOF1lazUa9cCNKrgJuR5jo/s1600/IMG_0275.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTz4CvCjvqDapl_WJZf3DwFGFLIFC2JtA7dXplGeYyYa2WBPgoSZxqYon1yBhBA70L4PaAVBKQAVAmO3pCvoISj8F6XvammXMUJQlCj1U1vL_e_dlMbY129aOF1lazUa9cCNKrgJuR5jo/s320/IMG_0275.JPG" width="238" /></a></div>This was the best dinner my DH has ever made for me - and that is ranking above 8 years of fantastic cooking to get to the top. I helped a little - by starting the bun dough and putting it aside to rise. DH made quick pickles, a salted/sugared pork belly, and the steamed buns.<br />
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Momofuko, a NYC restaurant, has become famous for these tasty steamed buns. The cookbook came out a few years ago and has provided some great dinners in our house. But last night, I was treated to the best!<br />
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We are travelling from the Minny Apple to the Big Apple in a few weeks - I'm interested to see if Momofuko's can hold a candle to DH, I'm not so sure!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7kDPrtq5of0iWlEYIlG_pf_vrEJzchms-sGKcS2GmaRE5Ed76aie8zPaMpHPEXzMzy5cG9Ty04iLxLYt-O3EcN6CqP9vt3tAaOWhEacmpinTKyYUt0oobfQ3xS4DA47bpsotU-xWkJc/s1600/IMG_0261.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7kDPrtq5of0iWlEYIlG_pf_vrEJzchms-sGKcS2GmaRE5Ed76aie8zPaMpHPEXzMzy5cG9Ty04iLxLYt-O3EcN6CqP9vt3tAaOWhEacmpinTKyYUt0oobfQ3xS4DA47bpsotU-xWkJc/s200/IMG_0261.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvzRGAI5x9Tpd5ONCmxegc2WCmeQ0fJ9I_La_2Mu3AonUyd_vVjdJM2R7BdiUkR8osHXS-TKvSgKHxi8xPRJPj6lZ2zocD-OMjfwKIeKEYjAkNATc_Q4FcNkAP0isdjk7xQxP6hPFxxZM/s1600/IMG_0260.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvzRGAI5x9Tpd5ONCmxegc2WCmeQ0fJ9I_La_2Mu3AonUyd_vVjdJM2R7BdiUkR8osHXS-TKvSgKHxi8xPRJPj6lZ2zocD-OMjfwKIeKEYjAkNATc_Q4FcNkAP0isdjk7xQxP6hPFxxZM/s200/IMG_0260.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYFvQUtOWsmyhJru6nncwWDEO2Mj0oJlwvMnupo1O-4N2g5R_bLL_kaLkE_oizz-FpXgTy5krSOqST5BaV4NfH_S43GqoxOJ3u8r59mU9wqxKPic6DBWgjcJhgRERznlzTOT9N7wZ15c/s1600/IMG_0262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYFvQUtOWsmyhJru6nncwWDEO2Mj0oJlwvMnupo1O-4N2g5R_bLL_kaLkE_oizz-FpXgTy5krSOqST5BaV4NfH_S43GqoxOJ3u8r59mU9wqxKPic6DBWgjcJhgRERznlzTOT9N7wZ15c/s200/IMG_0262.JPG" width="148" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-217666714156863101.post-37987332808846682892011-01-03T17:17:00.003-06:002011-01-03T17:25:36.500-06:00Pistachio Cornmeal biscotti<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYWVWu-iaHDC-qDc_PmYyZHQzTYwX6zbi7l4myaxUD-O1qldIHC7yJW-ypcLSwsM2sA0LEvhSPiSgeoHKW0e7ZhTmco-vt65oL86YFQ7zVa_-bJB3RsKH1BK6XvlFLzvdvhWl2rrrRcY/s1600/coffee-cup.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYWVWu-iaHDC-qDc_PmYyZHQzTYwX6zbi7l4myaxUD-O1qldIHC7yJW-ypcLSwsM2sA0LEvhSPiSgeoHKW0e7ZhTmco-vt65oL86YFQ7zVa_-bJB3RsKH1BK6XvlFLzvdvhWl2rrrRcY/s200/coffee-cup.png" width="200" /></a></div><span class="Apple-style-span" style="font-family: arial; font-size: x-small;">Friend,</span><br />
<div style="font-family: arial; font-size: small;">It was great to see you, the husband and to meet the newest member of your family! </div><div style="font-family: arial; font-size: small;"><br />
</div><div style="font-family: arial; font-size: small;">The biscotti is from a Martha Steward Cookie cookbook - and I liked them too. The addition of cornmeal really helps them crunch without being rock hard. Also - I used salted pistachios and dried cherries and added about a cup of bittersweet chocolate chips, so they were extra salty and a little more sweet than just the cranberries would have been. I tend to throw in a lot of stuff into biscotti. this dough was particularly crumbly when forming into logs - I just patted them into shape and they stuck together after baking.<br />
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Let me know if you have any questions or what new combinations you come up with!<br />
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Scate</div><div style="font-family: arial; font-size: small;"><br />
</div><div style="font-family: arial; font-size: small;"><b><u>MS's Cranberry-Pistachio Cornmeal Biscotti</u></b></div><div style="font-family: arial; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQr-A7QSHvbVfwky8sCIgDbVNBzKpIKU3eM84Zq07E1o7zX4Dyeb8sXeQZ9YwcVEQ7_6MJRwB4rxMljC33SQcw19cX7qJf73UYYZHuB8kKZespOAfm3DcZiKNt-pFRlOLGshRoBtzDIV8/s1600/IMG_3259.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQr-A7QSHvbVfwky8sCIgDbVNBzKpIKU3eM84Zq07E1o7zX4Dyeb8sXeQZ9YwcVEQ7_6MJRwB4rxMljC33SQcw19cX7qJf73UYYZHuB8kKZespOAfm3DcZiKNt-pFRlOLGshRoBtzDIV8/s200/IMG_3259.JPG" width="200" /></a>1.25 cups all-purpose flour</div><div style="font-family: arial; font-size: small;">1.25 cups yellow cornmeal</div><div style="font-family: arial; font-size: small;">1/2 tsp baking powder</div><div style="font-family: arial; font-size: small;">1/2 tsp coarse salt</div><div style="font-family: arial; font-size: small;">6 TBSP unsalted butter, at room temp</div><div style="font-family: arial; font-size: small;">1 cup sugar</div><div style="font-family: arial; font-size: small;">2 large eggs</div><div style="font-family: arial; font-size: small;">1 TBSP finely grated lemon zest</div><div style="font-family: arial; font-size: small;">1 cup dried cranberries (i used cherries)</div><div style="font-family: arial; font-size: small;">1 cup chopped pistachios (i never chop them)</div><div style="font-family: arial; font-size: small;">(i added 1 cup bittersweet chocolate chips)</div><div style="font-family: arial; font-size: small;"><br />
</div><div style="font-family: arial; font-size: small;">1. preheat oven to 350 with rack in center. Whisk together flour, cornmeal, bkg powder and salt.</div><div style="font-family: arial; font-size: small;">2. put butter in the bowl of an electric mixer fitter with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy Mix in eggs one at a time; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.</div><div style="font-family: arial; font-size: small;">3. Transfer dough to a baking sheet lined with parchment pater. Pat into a log that is roughly 14 x 3.5 inches. Bake until firm, lightly browned, and slightly cracked on top, 30-35 minutes. Let cool on sheet on a wire rack about 15 minutes.</div><div style="font-family: arial; font-size: small;">4. Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2 inch thick slices. Arrange slices upright on a baking sheet lined with parchment. Bake cookies until they begin to brown at the edges, about 15-18 minutes, rotating half-way through. Let cookies cool on a wire rack. Cookies can be stored in an airtight container at room temp up to 2 weeks.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-217666714156863101.post-32142464867092343922010-03-20T15:27:00.000-05:002010-03-20T15:27:12.830-05:00Roadtrip Planning 101<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgBeIRYKwAStp-N1f6rdWpYr-u2f6jn6aBasOFqqtxiJfnTtFDteozU0E9MY6HdeEAyA29wirEg2CMzRZCzuOFgjKMcmfqhvR7iW5DGmNiikwzCOvGSqAnqBrIUERoiX4VYfQVCOzEGw/s1600-h/sign.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgBeIRYKwAStp-N1f6rdWpYr-u2f6jn6aBasOFqqtxiJfnTtFDteozU0E9MY6HdeEAyA29wirEg2CMzRZCzuOFgjKMcmfqhvR7iW5DGmNiikwzCOvGSqAnqBrIUERoiX4VYfQVCOzEGw/s320/sign.bmp" vt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We are planning a roadtrip for Spring Break - leaving in just a week! </div><ul><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Two couples with many common interests - BBQ, baseball, and outdoor fun.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">One big conversion van equipped with 4 capt chairs, a TV/DVD player, and hook-ups for a Wii or PS2.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1600 miles</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">26 hours of driving</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Too many BBQ joints ruining the beach bod's along the way!!</li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">How do we decide? Well - there are a couple of websites dedicated to finding the PERFECT restaurant along your roadtrip:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiveUXFa8pMgK0UfIoLRARbSthuAeRgxcPGQRCAWlaFf1E9GCJ796JCyQk5QGLUrkiKdNfrGq7FunuPn4E6VXGaIVOKEO8ILKxx0W-phnYCYLjXzrLhzrME89lLd2kSfcpzp-t1DTjdIBI/s1600-h/RoadfoodLogo.png" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiveUXFa8pMgK0UfIoLRARbSthuAeRgxcPGQRCAWlaFf1E9GCJ796JCyQk5QGLUrkiKdNfrGq7FunuPn4E6VXGaIVOKEO8ILKxx0W-phnYCYLjXzrLhzrME89lLd2kSfcpzp-t1DTjdIBI/s320/RoadfoodLogo.png" vt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://roadfood.com/">Roadfood.com</a> The most memorable local eateries along the highways and backroads of America</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> - Jane and Michael Stern can be heard on the Splendid Table weekly on public radio. They find fun stuff!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><a href="http://www.southernfoodways.com/documentary/maps/index.html">Southern Foodways</a>: Grab a napkin and go! <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> - Driven by an initiative to capture the Oral History of the southerners who grow, create, serve, and consume food and drink.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Do you have any other great resources? </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-217666714156863101.post-50903827591074788982010-03-06T12:24:00.002-06:002010-03-07T11:26:42.322-06:00This Week's Wish List<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tc9WzxqxZ6aO6z07VQmvO5CHAbZRlACqh-jOwO1axto5QGqt-wGwBg8S4IzOONhonJJZ9a5iMkUhgYy3aTwp9bfhQbxor_yhcsoe84Jmv_HhAcXTO2QzkJbo9gsWLkouhDUPzjOCoj8/s1600-h/images.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="126" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tc9WzxqxZ6aO6z07VQmvO5CHAbZRlACqh-jOwO1axto5QGqt-wGwBg8S4IzOONhonJJZ9a5iMkUhgYy3aTwp9bfhQbxor_yhcsoe84Jmv_HhAcXTO2QzkJbo9gsWLkouhDUPzjOCoj8/s200/images.jpg" width="200" /></a>A lack of <em>Time</em> and <em>Talent</em> might be keeping me from baking at the moment - but it doesn't keep me from thinking about what I <strong>WISH to bake</strong>~! Here are some recent recipes that have made it to my wish list for the week. I hope you have the time to build up your talent!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">1. <a href="http://savour-fare.com/2010/03/03/strawberry-orange-cream-cake/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+SavourFare+%28Savour+Fare%29&utm_content=Google+Feedfetcher">Orange Strawberry Cream Cake</a> from Savour Fare - this just looks like SUMMER!</div><div class="separator" style="clear: both; text-align: left;">2. <a href="http://www.browneyedbaker.com/2010/03/03/shortbread-cookies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+browneyedbaker%2Ffeed+%28Brown+Eyed+Baker+%29&utm_content=Google+Feedfetcher">Chocolate Dipped Shortbread Cookies</a> from the Brown Eyed Baker</div><div class="separator" style="clear: both; text-align: left;">3. <a href="http://chefcatherinecakeandbakingrecipes.blogspot.com/2010/02/chocolate-coconut-cookie-bars.html">Chocolate Coconut Cookie Bars</a> from Chef Catherine</div><div class="separator" style="clear: both; text-align: left;">4. a <a href="http://amyatlas.blogspot.com/2010/02/sweet-and-salty-cake-from-baked-nyc.html">Sweet and Salty Chocolate Cake</a> by Baked NYC from Amy Atlas</div><div class="separator" style="clear: both; text-align: left;">5. Home <a href="http://www.wasabimon.com/archive/river-cottage-corned-beef-recipe/">Cured Corn Beef</a> from Wasabimon - curing at home would be fun and perfect for St. Patty's Day - plus, Corned Beef Hash is H's FAVORITE breakfast!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">That's enough to keep me dreaming about baking! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-217666714156863101.post-73346132655222359632010-02-17T09:53:00.005-06:002010-02-17T13:25:41.592-06:00Cooking Together: Homemade Ravioli<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2aloftWwRNUpCY_t5Q9D6LoC-Vb5iYPw3sloXZd-MFyBQdrqfKKHkhHoPJgR7A-o5Zny6W3IvljOO3A70GxQ7ADyTd47RkPig_fop1g1CfGqA9g52Fj9Ajz_MvCPY3d_91H_4JvzdkQ/s1600-h/Valentine+011.JPG" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ct="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2aloftWwRNUpCY_t5Q9D6LoC-Vb5iYPw3sloXZd-MFyBQdrqfKKHkhHoPJgR7A-o5Zny6W3IvljOO3A70GxQ7ADyTd47RkPig_fop1g1CfGqA9g52Fj9Ajz_MvCPY3d_91H_4JvzdkQ/s200/Valentine+011.JPG" width="150" /></a></div>Valentine's Day 2010: a night at home cooking, eating, and watching the olympics! <br />
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<strong>Homemade Ravioli.</strong><br />
Homemade pasta is a breeze if you have a pasta roller - but you still should hand knead for 10 minutes for proper elasticity.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">While letting the dough rest for about 30 minutes - H made the filling for our ravioli: a mixture of Ricotta, Parm, ground pork, ground veal, basil, and garlic. <br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0erQU8zt3oBZxRW9hPcHb0mEAB7pJg1rUwJEQSgGExwztEFcR0DKQJ79-WRsSOf02teAEu_3F-JAkyuI-vW6v3ZS0uuE1iwewsYhx8b31FgJdhUdkqdmOQFmMvEra60fe5-Wynck9-s/s1600-h/Valentine+010.JPG" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0erQU8zt3oBZxRW9hPcHb0mEAB7pJg1rUwJEQSgGExwztEFcR0DKQJ79-WRsSOf02teAEu_3F-JAkyuI-vW6v3ZS0uuE1iwewsYhx8b31FgJdhUdkqdmOQFmMvEra60fe5-Wynck9-s/s200/Valentine+010.JPG" width="200" /></a> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaqO0wLbqg5ub2QybUA46CX7Tk7A88YVgLr2z6xzNWQe6-ZOL-djtw30shjT0xeBpXHc0hrHMZuBtSgWng5HbU6J7MMnJILTnZPLCKm-320UDkJcgYJYCF89ES2Wfs8IkDWHVpzYcz6Y/s1600-h/Valentine+014.JPG" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ct="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaqO0wLbqg5ub2QybUA46CX7Tk7A88YVgLr2z6xzNWQe6-ZOL-djtw30shjT0xeBpXHc0hrHMZuBtSgWng5HbU6J7MMnJILTnZPLCKm-320UDkJcgYJYCF89ES2Wfs8IkDWHVpzYcz6Y/s200/Valentine+014.JPG" width="200" /></a>I rolled out the small nougets of dough - about 2x bigger than an egg. I rolled as we needed it to avoid drying and help it stick together without water. H. got to work filling, folding, and squeezing. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">IMPORTANT: when filling and folding, you must get all air out of the pocket - this prevents tearing or splitting later.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1V0hjiV8jWXGUNEmlNPrkiHHgJoLb9522aMqcjDIkNhMJzvPlDVQk42NIHbFTmbbc_bHjDlPHyeP-fQEYxVQcuta5fPKLzS_IdDnxXGhG3jcaFwF5TUBPwkEqBi9PIAAQq6k6EY052w/s1600-h/Valentine+013.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ct="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1V0hjiV8jWXGUNEmlNPrkiHHgJoLb9522aMqcjDIkNhMJzvPlDVQk42NIHbFTmbbc_bHjDlPHyeP-fQEYxVQcuta5fPKLzS_IdDnxXGhG3jcaFwF5TUBPwkEqBi9PIAAQq6k6EY052w/s200/Valentine+013.JPG" width="200" /></a>We froze most of the batch - and kept out enough for dinner. Freeze flat on a sheet for about an hour, then transfer to a ziplock in serving sizes. Do not thaw before cooking. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cook at a HIGH SIMMER [not a rolling boil]. The rolling boil is too violent for the little handmade wonders and they tend to split. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Served with butter and parmesan. YUM.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVib5Vv9AbGr_nvbAr66gC1vr9gYSP6yJFAGX10eRAvkiSBUVVu-WiTrDFdi7sUgMe3ErIIfq64lUnY3pyaEArkPQopZXuLQe-7cdrgXg0FMqeCl_1Zk1a_Rz5L6ICsAsbXNYq-XOtxNo/s1600-h/Valentine+017.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ct="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVib5Vv9AbGr_nvbAr66gC1vr9gYSP6yJFAGX10eRAvkiSBUVVu-WiTrDFdi7sUgMe3ErIIfq64lUnY3pyaEArkPQopZXuLQe-7cdrgXg0FMqeCl_1Zk1a_Rz5L6ICsAsbXNYq-XOtxNo/s200/Valentine+017.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1roi1LaUm0S_6e59snAJnGp-VTcZx6DP6XTPIDDSxMv4TzlmtDkdwm7MRmpR69PyfBHd7YnglstFKQB2hc6IBDQy9xYF3BHbFvosK8ks7heSGcJRaJ1Lotc5CTqUZ9J-LgSctVOZEUgU/s1600-h/Valentine+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1roi1LaUm0S_6e59snAJnGp-VTcZx6DP6XTPIDDSxMv4TzlmtDkdwm7MRmpR69PyfBHd7YnglstFKQB2hc6IBDQy9xYF3BHbFvosK8ks7heSGcJRaJ1Lotc5CTqUZ9J-LgSctVOZEUgU/s200/Valentine+019.JPG" width="200" /></a></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-217666714156863101.post-67645457606917966332010-02-13T12:25:00.004-06:002010-03-07T11:27:23.843-06:00Wish List<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"></div>Reading about our great Constitution is sending my mind into the kitchen. I keep seeing great recipes that get saved in my "favorites" tab under "recipes" - hopefully to bake soon!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. <a href="http://www.joythebaker.com/blog/2010/01/my-top-10-quick-bread-recipes/">Joy the Baker - top 10 quick breads</a>. These sound and look great! A nice variety to change things up.</div>2. Amy Atlas gives you two great <a href="http://amyatlas.blogspot.com/2010/02/valentines-day-recipes.html">Valentine's Recipes</a> that involve lots of chocolate. TASTY!<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. The Flavor Vault's <a href="http://theflavorvault.blogspot.com/2010/02/one-of-my-favorites-oatmeal-craisin.html">Oatmeal Craisin Cookie</a> - with white chocolate and pecans.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. Amateur Gourmet's <a href="http://www.amateurgourmet.com/2010/02/magnolia_bakery.html">Banana Pudding</a></div>5. Baking Obsession: <a href="http://www.bakingobsession.com/2010/02/11/double-chocolate-and-cherry-scones-with-creme-fraiche-and-cherry-preserves/">Double Chocolate and Cherry Scones</a> with Creme Fraiche and Cherry PreservesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-217666714156863101.post-51264785520580098962010-01-31T12:44:00.003-06:002010-02-13T12:27:02.535-06:00Winter Blahs? Feeling S.A.D.? Plan a Party!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbILNOtzDSVuuW6B5cC81-v4GcB17tbSYnomu5nwc-S3QPOzO9hgQ471iesmtXPD9bMrSSAIYCINcy_7zP4ZdTHf9V91vionBkgKya5QK2GjB8hiXeVqk-05WYs6RNiP68ZatvPFbm08/s1600-h/1.28.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbILNOtzDSVuuW6B5cC81-v4GcB17tbSYnomu5nwc-S3QPOzO9hgQ471iesmtXPD9bMrSSAIYCINcy_7zP4ZdTHf9V91vionBkgKya5QK2GjB8hiXeVqk-05WYs6RNiP68ZatvPFbm08/s200/1.28.10.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;">Smile inducing photo</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Seasonal Affective Disorder is common in my neck of the woods. But who would call it that? Usually, at the beginning of the winter - I am excited for the increased "carb cravings" and becoming more of a "homebody." I didn't think there was anything SAD about it. Now that it is January - well, I'm looking forward to warmer temps. Looking forward to that Spring Break trip to a warmer climate and putting away the wool socks! My brother told me that he has a happy lamp in Alaska... i'm not sure whether he's telling me a story or if its true. </div><a name='more'></a><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">How do you get through? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I get through by PLANNING A PARTY! yeah. Pizza Party is coming up - check out last years Pie Party bash <a href="http://scatebakes.blogspot.com/2009/01/pie-party-success.html">here</a>. Watch out for photos after our party this year. For the 3rd Annual Pizza party - there will not be an emphasis on Pie as I cannot take time off from school/studying to bake 4 pies. However, the pizza will be plentiful - and more of an Italian theme with peroni beer and a great antipasta plate. Maybe some fun italian cookies for dessert... we'll see!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Symptoms of S.A.D. (from health.google.com)</div><ul><li> Afternoon slumps with decreased energy and concetration</li>
<li> Carbohydrate cravings</li>
<li>Decreased interest in work or other activities</li>
<li>Depression that starts in fall or winter</li>
<li>Increased appetite with weight gain</li>
<li>Increased sleep and excessive daytime sleepiness</li>
<li>Lack of energy</li>
<li>Slow, sluggish, lethargic movement</li>
<li>Social withdrawal</li>
<li>Increased desire to be alone (is this the source of the Scandinavian quiet nature??)</li>
</ul>Pictures of puppies - make you want to smile a little? Especially when it is MY puppy! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggljS7eoEc4BKO4sBYZBnJcYgd69ZLE8CC4qVP65oJS_U6z7OD39j2Mcv-udDrhYnR25B0doSKNCoQjBpuAhu-_oiNuFRA2e2zMkDRZ6FqMQdgYmVCvXCSdnj8qLvbT15WyF7mXwXfPw/s1600-h/4.5+wks+Rosie+Bryony+w+flowers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggljS7eoEc4BKO4sBYZBnJcYgd69ZLE8CC4qVP65oJS_U6z7OD39j2Mcv-udDrhYnR25B0doSKNCoQjBpuAhu-_oiNuFRA2e2zMkDRZ6FqMQdgYmVCvXCSdnj8qLvbT15WyF7mXwXfPw/s200/4.5+wks+Rosie+Bryony+w+flowers.jpg" width="200" /></a></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-217666714156863101.post-28257498810287648872010-01-26T14:23:00.005-06:002010-01-31T12:53:10.610-06:00What's for Dinner? Thai Chicken Burgers!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4HAT-tVl8m3VnSC2IIKnkH8JjYy540UOLIM5biRESL9vo1odMtSjMFj8_LgRn26KAi69RPBCw5xkm6-Agw69KQb5_T-EPJmW31NzcsY4BM7IPeFS1lxHNWUGqynb6IrasE06zu_kQ8w/s1600-h/ckn+burgers+tang+cake+002.JPG" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4HAT-tVl8m3VnSC2IIKnkH8JjYy540UOLIM5biRESL9vo1odMtSjMFj8_LgRn26KAi69RPBCw5xkm6-Agw69KQb5_T-EPJmW31NzcsY4BM7IPeFS1lxHNWUGqynb6IrasE06zu_kQ8w/s200/ckn+burgers+tang+cake+002.JPG" width="150" /></a>It's january. I want <strong><span style="color: cyan;">healthy</span></strong>. I also want <span style="color: red;"><strong>SPICY</strong></span> to deal with the cold weather. I want <span style="color: red;"><strong>COLOR</strong></span> to combat the white [turning dingy] Minnesota landscape. I want <span style="color: lime;"><strong>EASY</strong></span> to deal with a law school schedule.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;">Chicken Burgers</span></strong> - and damn good ones at that. Hits all the elements that are required for this particular dinner - with the added bonus that I got to use some fun kitchen gadgets [though not required!]<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqixcvbzoWuQATYIDtDVirliRNbfdEahSwngDhlH9a42Es6d1PIqwtuHcU_ZlXz4gEjuVkLMgZOWsDtFe01OmARP23wWQissEB82eVm5nw_G3aoS9sVxk6IG33wNGICLtmM2__ihoXGU/s1600-h/ckn+burgers+tang+cake+005.JPG" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqixcvbzoWuQATYIDtDVirliRNbfdEahSwngDhlH9a42Es6d1PIqwtuHcU_ZlXz4gEjuVkLMgZOWsDtFe01OmARP23wWQissEB82eVm5nw_G3aoS9sVxk6IG33wNGICLtmM2__ihoXGU/s200/ckn+burgers+tang+cake+005.JPG" width="150" /></a>Check out the recipe<span style="color: orange; font-size: large;"><strong> </strong></span><a href="http://www.foodnetwork.com/recipes/food-network-challenge/coconut-basil-chicken-burgers-with-thai-peanut-pesto-recipe/index.html"><span style="color: orange; font-size: large;"><strong>here</strong></span></a> and see how I fared. <br />
<a name='more'></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I used cilantro instead of basil in the burger itself (had already used up all of the basil in the peanut pesto.) The slaw was my favorite - we both had seconds of just the slaw. The pesto was great - and made more than we needed for 4 burgers. Peanuts and peanut oil in the pesto really kicked it up in flavor!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tools Featured (in order of appearance): <strong>MicroPlane cutting glove.</strong> Great for saving digits. This one is not dishwasher safe though - sadly. <strong>Meat Grinder</strong> attachment for the KitchenAid. Sure, you can buy ground chicken from the grocery store - but have you seen Food Inc????</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGxlpYZw1KaeXNS0CJLV6TzaoXQNOXKUS0n3o4UQplNzuB690Rd6bZMOH-hXYPE_aI_qj8zmXOMfkb0zUUEJbiIWV0g31kOMDpyNP203GEonQL8xPT5NSKJJljqtzbUqaPy85d4lIAlo/s1600-h/ckn+burgers+tang+cake+010.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGxlpYZw1KaeXNS0CJLV6TzaoXQNOXKUS0n3o4UQplNzuB690Rd6bZMOH-hXYPE_aI_qj8zmXOMfkb0zUUEJbiIWV0g31kOMDpyNP203GEonQL8xPT5NSKJJljqtzbUqaPy85d4lIAlo/s200/ckn+burgers+tang+cake+010.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2hJA8ueDaA_SOEYyS31dUjtDznuI9c7bUmQzEqRw2OgYDJt67ApZzRClSc5JUw4R9wPtYz7o5xwvlCZj3yQXZk9_rm7Wz7uqhyiu6PQYLAD255P-wFOL9DM3x6spJ07FxT09aExE9Eo/s1600-h/ckn+burgers+tang+cake+008.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2hJA8ueDaA_SOEYyS31dUjtDznuI9c7bUmQzEqRw2OgYDJt67ApZzRClSc5JUw4R9wPtYz7o5xwvlCZj3yQXZk9_rm7Wz7uqhyiu6PQYLAD255P-wFOL9DM3x6spJ07FxT09aExE9Eo/s200/ckn+burgers+tang+cake+008.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMjgx9SpRTKg9TuvvGWk65xmYybNpjk8M9YUFQBrmvT63XUIkxcGKkQl-xwgY6MPCaOjkkV03g2_5TnrJLWJRwls4CJhyphenhyphen7d5rcCHuCDMQQV0682u6cpw34Y6U_6Lhn9eNfr3xfnL3lr4/s1600-h/ckn+burgers+tang+cake+007.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="150" mt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMjgx9SpRTKg9TuvvGWk65xmYybNpjk8M9YUFQBrmvT63XUIkxcGKkQl-xwgY6MPCaOjkkV03g2_5TnrJLWJRwls4CJhyphenhyphen7d5rcCHuCDMQQV0682u6cpw34Y6U_6Lhn9eNfr3xfnL3lr4/s200/ckn+burgers+tang+cake+007.JPG" width="200" /></a></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-217666714156863101.post-10336241446621506232010-01-23T11:39:00.001-06:002010-01-23T11:41:12.600-06:00Tangerine and Olive Oil Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8N0aqTjGAY7VY7SjqSLvuAqc-S2W-MZOofryUDfYuB2autbYkeXocZeUCXRj0vgoF8dn0Lfk9Zcyyn-rUx1ohlfhi-_9anJEbJV2jX6Nw1WrMsaSMF4QLWEE7tPj3FqjuldupeYBU28I/s1600-h/ckn+burgers+tang+cake+009.JPG" imageanchor="1" style="clear: right; cssfloat: left; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8N0aqTjGAY7VY7SjqSLvuAqc-S2W-MZOofryUDfYuB2autbYkeXocZeUCXRj0vgoF8dn0Lfk9Zcyyn-rUx1ohlfhi-_9anJEbJV2jX6Nw1WrMsaSMF4QLWEE7tPj3FqjuldupeYBU28I/s200/ckn+burgers+tang+cake+009.JPG" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.donutstodelirium.com/2010/01/clementine-and-olive-oil-cake.html">Heavenly Housewife</a> had a great idea to make a citrus/olive oil cake. I used tangerines instead of clementines - and liked how juicy they were. The visual of the cake (which i hope to upload when i get home) - is too close to a pound cake in my opinion. I look at a "loaf cake" - and i think rich, with a thick hearty crumb. Instead, it's super moist and delicate. No complaints - it's just messing with my visual taste buds - like a tease!<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEPm3bOpBvgsz4GFA-tgCh_6XFPrQoG8k7K7vVvwsGma8TQeQGRHkVeUwdPf4E-xje6JGqN5tCM5ImC_2AccvPXhZBlhyL4Fc_SCke5Pnav9vLPDpTUEv5YRPCPXVPrZTJGesyASkSeg/s1600-h/ckn+burgers+tang+cake+013.JPG" imageanchor="1" style="clear: right; cssfloat: left; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEPm3bOpBvgsz4GFA-tgCh_6XFPrQoG8k7K7vVvwsGma8TQeQGRHkVeUwdPf4E-xje6JGqN5tCM5ImC_2AccvPXhZBlhyL4Fc_SCke5Pnav9vLPDpTUEv5YRPCPXVPrZTJGesyASkSeg/s200/ckn+burgers+tang+cake+013.JPG" /></a>Tasty - for sure. With 1 cup of juice and the zest - it's just slightly tangy and sweet. I think this would be GREAT in a 8" round - single layer - with a sprinkling of powder sugar. That - or just make a citrus pound cake!<br />
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Gotta love trying new recipes!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-217666714156863101.post-15157403524025325022010-01-21T12:34:00.002-06:002010-01-23T11:29:15.475-06:00MPLS: Breakfast ideas from The Good Day Cafe<div style="text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeFUIegD8xc-M8dysBDifUuR2yyy6I9cNXvGkG7b9TP7yUWUejDJW3XXsHvpiAqhaAp5rK8abAWyd0PvTxY-eV79uTQ6k1QNvRUIjaeO33VuChbsrrG5YHYy74cBpTREe-OqFDZZt5yY/s1600-h/beignet.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbeFUIegD8xc-M8dysBDifUuR2yyy6I9cNXvGkG7b9TP7yUWUejDJW3XXsHvpiAqhaAp5rK8abAWyd0PvTxY-eV79uTQ6k1QNvRUIjaeO33VuChbsrrG5YHYy74cBpTREe-OqFDZZt5yY/s200/beignet.jpg" /></a>Best Breakfast i've had in - well, awhile - was at the Good Day Cafe in Golden Valley, Minnesota. <strong>Idea # 1</strong>: A dessert/Appetizer before breakfast - freshly made beignet with sugar, served before the breakfast comes out. YUM!<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnYAY3DqPOgcHtvMvAGGK9EvPCB-eUNmk818_Nip2LOaovnwSNSl9QgcY-59k2s_L7x2NA2M0_MEQDoM7427nsagSvcG5eMoEhVBdjgUHlEFPDrbviaSzGtciK1Q30ZIlY8i4Nt9c4bw/s1600-h/fried+egg.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnYAY3DqPOgcHtvMvAGGK9EvPCB-eUNmk818_Nip2LOaovnwSNSl9QgcY-59k2s_L7x2NA2M0_MEQDoM7427nsagSvcG5eMoEhVBdjgUHlEFPDrbviaSzGtciK1Q30ZIlY8i4Nt9c4bw/s200/fried+egg.jpg" /></a><strong>Idea #2:</strong> Fried Egg sandwich - on brioch! The sandwich could be easily replicated at home - fried onions, tomato, fried egg, shaved ham and avocado slices.<br />
</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufLvAX0HsF6kHWK-2shbnygo3Z8EMq3Qcf3GxmLTFE1SQX_-qAAdNizjHrzJVVJMhKiHWBvA5ONsVVdmj7g0jWkhgu4WX1NjARfNcUO4yK7w5gktfwW1mhdLgneMwkxTnttU4jB1tmUA/s1600-h/payslies.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufLvAX0HsF6kHWK-2shbnygo3Z8EMq3Qcf3GxmLTFE1SQX_-qAAdNizjHrzJVVJMhKiHWBvA5ONsVVdmj7g0jWkhgu4WX1NjARfNcUO4yK7w5gktfwW1mhdLgneMwkxTnttU4jB1tmUA/s200/payslies.jpg" /></a><strong>Idea #3:</strong> Eggs Benedict - with <strong>guacamole</strong> instead of meat. There was something magical about the lemony hollandaise over a pile of guac. This particular sandwich could have used half the guac (a little overwhelming) but the effect was nice. Could be replicated at home if I felt like making hollandaise in the morning. Maybe this one is best left to the experts!<br />
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</div><span id="goog_1264098110659"></span><span id="goog_1264098110660"></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-217666714156863101.post-60160699374392037992010-01-16T11:24:00.002-06:002010-01-23T11:32:09.817-06:00Friday Night Special: Roasted Root Veggies and Steak au Poivre<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2vLKUn2_O3Q81a9nj632mNF7Hs1eE_EMoQHvatYEwxPZWVN8qXziGVZt7Xcwn4EGgzLi5x14FB1GnWnesYBmaQEtPb_pDYTR02ZNeWkBuYurbpGKMYxQj61dr9S_-vVDMJ4W0aL4jK9Q/s1600-h/food+005.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2vLKUn2_O3Q81a9nj632mNF7Hs1eE_EMoQHvatYEwxPZWVN8qXziGVZt7Xcwn4EGgzLi5x14FB1GnWnesYBmaQEtPb_pDYTR02ZNeWkBuYurbpGKMYxQj61dr9S_-vVDMJ4W0aL4jK9Q/s200/food+005.JPG" /></a>You know its Friday when you can open the bottle of wine while getting the ingredients together - and not in any hurry or rush, but just enjoying the act of making dinner. I love making dinner when time is not an issue, it just isn't the same on a school night. <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5jhZ4ReHfxxn9RKM7POHLadXEg_TuJEi-JTxBIAc3FMcE30hyK-GGcJgf0SqkxqLVLDaB5XdqHBSum6ldDtWLunyYKGvjX12b3CLvj9rBXT2jCfmdheHqSL5tFxnA0Op6UPvzN-g5tA/s1600-h/food+002.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5jhZ4ReHfxxn9RKM7POHLadXEg_TuJEi-JTxBIAc3FMcE30hyK-GGcJgf0SqkxqLVLDaB5XdqHBSum6ldDtWLunyYKGvjX12b3CLvj9rBXT2jCfmdheHqSL5tFxnA0Op6UPvzN-g5tA/s200/food+002.JPG" /></a>This particular Friday night's menu included <strong>slow roasted root vegetables</strong>, and a relatively quick <strong>steak au poivre</strong> paired with a bottle of <strong>old vine red</strong> that was on sale at Surdyks. The vegetables needed 90 minutes in the oven, so I wanted to get that started first. This recipe is quite easy - and can be adapted to include things you might already have onhand. Read more for the recipes.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_UEzzOR1Yndkxn5PbNwqOkU3Dn0oWFqYMW7lOI-XcsmKlTWb_vr9_WGCMeupUzmfCzdYqdtL-tR1ORO3b6_OMzx-_oSvwqMtbDkeUsfGj_XewNJFcZXSe932u8JzX_XUQEHWvE4JIMYE/s1600-h/food+007.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_UEzzOR1Yndkxn5PbNwqOkU3Dn0oWFqYMW7lOI-XcsmKlTWb_vr9_WGCMeupUzmfCzdYqdtL-tR1ORO3b6_OMzx-_oSvwqMtbDkeUsfGj_XewNJFcZXSe932u8JzX_XUQEHWvE4JIMYE/s200/food+007.JPG" /></a><br />
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Steak - a total of 20 minutes will get you through the prep and cooking, and another 5-10 minutes for the sauce if care for it. We usually just cook one steak for the two of us. I prefer one large steak to two smaller - somehow it just seems easier to prep and cook just one piece of meat than two...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPf-lItfQ1r2QtP-vbvbpYVZNyarjND5zjH02N2stbQlQ3REFCydf0Lb1S6soCcwbJ3efxG8-yUYEWVDN4kBmxo1R-ZjCr8TTOlviHRhwaBIa82oqAJO-X8ljK3_TKT5gwaCSuLnTplZI/s1600-h/food+015.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPf-lItfQ1r2QtP-vbvbpYVZNyarjND5zjH02N2stbQlQ3REFCydf0Lb1S6soCcwbJ3efxG8-yUYEWVDN4kBmxo1R-ZjCr8TTOlviHRhwaBIa82oqAJO-X8ljK3_TKT5gwaCSuLnTplZI/s200/food+015.JPG" /></a>Of course, Mikka (our 6 mo. old bulldog that we got each other for Christmas) needs to be close enough to see what we are up to. So, like great parents - we acquiesce and pull her bed to the outskirts of the kitchen so she can sleep in peace.<br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cf9Y7UFQgyZzmRPC63GjtYPPdp8a_cCWmGMjbudQRZp3wg_51cICYpdShSdLcOBUkQnGQ6clj8iQDHk26yC9pDLDD2AFLN6URljRGj56ZKM7Yqv6S4LWR_0SLHYbhOToqJzLN1qXgSM/s1600-h/food+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cf9Y7UFQgyZzmRPC63GjtYPPdp8a_cCWmGMjbudQRZp3wg_51cICYpdShSdLcOBUkQnGQ6clj8iQDHk26yC9pDLDD2AFLN6URljRGj56ZKM7Yqv6S4LWR_0SLHYbhOToqJzLN1qXgSM/s400/food+013.JPG" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>Recipe: Slow Roasted Root Vegetables </strong><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>to serve 2-4</strong><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/4 cup olive oil<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 TBSP maple syrup<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 garlic clove - minced or pressed<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 bunch of real baby carrots (skinny with the greens removed)<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 parsnip peeled and cut in 2" chunks<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 sweet potato, peeled and cut into 2" chunks<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3 beets, peeled and cut into wedges (about the thickness of the other veggies)<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 medium onion, skin removed, cut into wedges from the root end<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Salt and Pepper<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">* Heat oven to 350. Mix together the oil, syrup and garlic. Spread vegetables on a foiled, rimmed baking sheet in one layer. Pour liquid over and stir to coat. Sprinkle with Salt and Pepper. Bake for 90 minutes, stirring occasionally.<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>Recipe: Steak au Poivre</strong><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>Serves 2</strong><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 cup beef broth<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3/4 cup chicken broth<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 medium shallot, minced<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 TBPS butter<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 Strip Steak <br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 TBSP peppercorns<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Salt<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/4 cup heavy cream<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3 TBSP butter<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 TBSP lemon juice or champagne vinegar<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">* Melt butter in heavy bottomed 12" skillet (i used a cast iron.) Cook shallot until soft (about 5 minutes). Add broths and cook on high until reduced to about 1/2 cup (about 8 minutes). Pour reduced stock into a 1 or 2 cup glass measuring cup and set aside. Wipe out skillet. <br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">* Meanwhile, trim the steak if desired. Salt all sides of the meat. Crush peppercorns (should look roughly chopped - not fine like ground pepper). Push crushed peppercorns into one side of the meat. Cook steak on non-peppered side first for 6 minutes. Do not move the steak while cooking. Flip and cook on peppered side for 3-4 minutes (rare), 4-6 minutes (med-rare). Remove steak from pan, cover loosely with foil.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">* Add cream to the reduced stock and return to the pan. Stir to get any steak bits into the sauce. Cook until the mixture turns deep amber and coats the back of a spoon (about 4-6 minutes) - stirring constantly. Take off the heat and whisk in butter 1 TBSP at a time. Last - add the vinegar or lemon juice. Season to taste.<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">* Serve with steak.<br />
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-217666714156863101.post-62322362063052138752010-01-11T13:04:00.002-06:002010-01-16T11:33:11.538-06:00January Desserts: Tres Leches Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1c5XnbIGj_XZZ3uGGmWkeBYiKwVFi9HHBlL7zvuCLG53FAPTS3wD4mT2oornCzfKe4kVW6AoPGqt20KA7UDgGL5FujkhIrxK0iZlRLzbprEAt78SBH6Sti8m02Zhge7M8ZPj7cYaSDPU/s1600-h/ALton's+TL+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1c5XnbIGj_XZZ3uGGmWkeBYiKwVFi9HHBlL7zvuCLG53FAPTS3wD4mT2oornCzfKe4kVW6AoPGqt20KA7UDgGL5FujkhIrxK0iZlRLzbprEAt78SBH6Sti8m02Zhge7M8ZPj7cYaSDPU/s400/ALton's+TL+Cake.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Alton's finished version<br />
</div>picture/recipe credit: <a href="http://www.foodnetwork.com/recipes/alton-brown/tres-leche-cake-recipe/index.html">Alton Brown's Tres Leche Cake</a><br />
January is all about cold - without the holidays. There still seem to be plenty of post-holiday gatherings where you cannot get away with pulling out the holiday cookies because everyone knows that they are at least 2 weeks old (and probably much older!) - so you need a fun alternative. This is great because it is (deceptively) light in this health-concious month. <br />
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This cake - is tasty delicious - and easy! The more time you have to let it soak up the milk goodness, the better. But - I can vouch that a shorter soaking time than recommended still works (I had about 2 hours - not the required overnight soak.)<br />
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<strong>Cake Recipe:</strong><br />
Vegetable oil<br />
6 3/4 oz cake flour, plus extra for pan<br />
1 tsp bkg powder<br />
1/2 tsp kosher salt<br />
4 oz unsalted butter, room temp<br />
8 oz sugar<br />
5 whole eggs<br />
1 1/2 tsp vanilla extract<br />
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<strong>For the Glaze:</strong><br />
1 [12 oz] can evaporated milk<br />
1 [14 oz] can sweetened condensed milk<br />
1 cup half and half<br />
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<strong>for the topping</strong>:<br />
2 cups heavy cream<br />
8 oz sugar<br />
1 tsp vanilla<br />
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<strong>For the Cake: </strong>Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.<br />
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Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.<br />
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Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKl_JuRYeR37rb7coQhy_36SHW30jZCGE8mjjOzlVI-4ukPv66eraehHQcIqJH5B2m2tdJhE-DkufK8a8D-IKqINMKor9c4R1NohSODXjzF3mlNvva39WrmqinsezcuxHaaVknAE9Br0/s1600-h/January+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEKl_JuRYeR37rb7coQhy_36SHW30jZCGE8mjjOzlVI-4ukPv66eraehHQcIqJH5B2m2tdJhE-DkufK8a8D-IKqINMKor9c4R1NohSODXjzF3mlNvva39WrmqinsezcuxHaaVknAE9Br0/s320/January+010.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Scate's version before pouring on glaze [and the only photo]<br />
</div><br />
<strong>For the glaze:</strong> Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight. <br />
<br />
<strong>Topping</strong>: Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. <br />
<div><br />
</div><blockquote></blockquote>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-217666714156863101.post-28399347463870981042010-01-07T14:56:00.001-06:002010-01-16T11:32:30.378-06:00Bread Pudding<div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBWoFprKRMs0op9Ne1Po_hkzuTflFIoY917rtBOFo8-3E5WPdKYehmve9lfiTzwYYOfvDg_at8QsNoYtDwR0TudzLlcOP_E76byfOROktqXaFSIMW6Vd76aFTR0E4pt91gU8CASqLrzE/s1600-h/L1040379.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBWoFprKRMs0op9Ne1Po_hkzuTflFIoY917rtBOFo8-3E5WPdKYehmve9lfiTzwYYOfvDg_at8QsNoYtDwR0TudzLlcOP_E76byfOROktqXaFSIMW6Vd76aFTR0E4pt91gU8CASqLrzE/s200/L1040379.JPG" /></a>I love when you have homemade bread - and too much of it! Bread pudding is one of those great recipes that turns leftovers into a fantastic dessert!<br />
</div><div class="separator" style="clear: both; text-align: left;">Choose your own baking adventure:<br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Individual Bread Puddings</strong>: bake in buttered ramekins [25-30 minutes - depending on size]<br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Bread Pudding Bread:</strong> Use a little less bread and pack the mixture into a buttered <strong>bread loaf tin</strong> after letting the bread soak in the liquid for at least 30 minutes. You can then slice the loaf and serve with brunch. [bake 30-45 minutes, until set. Let cool completely before slicing.]<br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>One Dish Wonder:</strong> use any casserole dish, cake pan, or even a lasagna pan for big crowds [bake 35-45 minutes until set]<br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong>Bread Pudding Recipe</strong><br />
</div><div class="separator" style="clear: both; text-align: left;">2 cups white bakers sugar<br />
</div><div class="separator" style="clear: both; text-align: left;">4 large eggs, plus 1 egg yolk<br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup whole milk<br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup half and half<br />
</div><div class="separator" style="clear: both; text-align: left;">about 3 cups of cubed bread, left in a bowl on the counter overnight to stale<br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup packed brown sugar<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 stick softened butter<br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup chopped pecans<br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 cup raisins soaked in rum or brandy just to cover (if skipping this - add 2 tsp vanilla)<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix sugar with eggs until pale and well combined. Stir in milk and half&half. Add bread and let soak for at least 20 minutes - or up to an hour. Fold in raisins. Mix brown sugar, pecans, and butter and set aside for the topping. Spoon soaked bread mixture into buttered dish of choice. Bake in 350 degree oven until set.<br />
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</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-217666714156863101.post-28692968163870209532009-12-30T18:53:00.003-06:002010-01-16T11:31:13.315-06:00Julia Childs' Puff Pastry: Do not be afraid!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouPLs5l4IhhfdtmxnHKYmEq6v-KOVtUJavY5rHHk0MRwv-r0dmz-lmmiMpuRPAykc7530tRXWl0irfUm4wE653jnCZHq6czOPNL4funRzSBwEr03UU9_NgJAgiPUqRV_joDdMd1muZ9c/s1600-h/L1040386.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouPLs5l4IhhfdtmxnHKYmEq6v-KOVtUJavY5rHHk0MRwv-r0dmz-lmmiMpuRPAykc7530tRXWl0irfUm4wE653jnCZHq6czOPNL4funRzSBwEr03UU9_NgJAgiPUqRV_joDdMd1muZ9c/s200/L1040386.JPG" /></a>First, you need this book to make this amazingly easy puff pastry. Second, nothing in the freezer section holds a candle to this - and the kudos you will get for attempting such a "big" dough. Last - oh the things you can do! Puff Pastry is going to be great wrapped around a brie and a chutney madee with cranberries and pears. The leftover dough is 100% potential - beef wellington, appetizers, a simple jam tart... mmmmm. <br />
</div><a name='more'></a><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhMOhlrgE9G8ic6xeVL_nteuYndwiXhmAlV7MDs0KDd0OouWKAZN3N8Xo9Bv3dviQu-I8SIeGiZWiIe4AjLvNc0Y6juHn2bDpEaFlBhh1Heb2opIl_qhpLu07N_7lPmxsyqZfXBLh6Dg/s1600-h/L1040381.JPG" imageanchor="1" style="clear: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhMOhlrgE9G8ic6xeVL_nteuYndwiXhmAlV7MDs0KDd0OouWKAZN3N8Xo9Bv3dviQu-I8SIeGiZWiIe4AjLvNc0Y6juHn2bDpEaFlBhh1Heb2opIl_qhpLu07N_7lPmxsyqZfXBLh6Dg/s200/L1040381.JPG" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNauJ-ulgTCeazCI6yF01dpM5e6SwnbaLR-xt6gSogWixYu3-yU-D0bGIS7cS8iDpO8iF3kuFJdIBuQxfmEjUf_s_y9EqVMUlgANDkuffiIdCCzJjibLJiDqfj9qttedtdDwlLdCtwblM/s1600-h/L1040385.JPG" imageanchor="1" style="clear: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNauJ-ulgTCeazCI6yF01dpM5e6SwnbaLR-xt6gSogWixYu3-yU-D0bGIS7cS8iDpO8iF3kuFJdIBuQxfmEjUf_s_y9EqVMUlgANDkuffiIdCCzJjibLJiDqfj9qttedtdDwlLdCtwblM/s200/L1040385.JPG" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXJS5MH3fSYKtYpl0yjdXdZD5OlF-S1HGdoEDF7oFpRc48XO319zzwwPVfYdLB8a_XgBb4B0KTHk6OVHCk27ZnkNMhxGhFSHF74-n-p24XzY8qlhP-23jjbkoeB9AjnmoxmYdAJauekg/s1600-h/L1040382.JPG" imageanchor="1" style="clear: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXJS5MH3fSYKtYpl0yjdXdZD5OlF-S1HGdoEDF7oFpRc48XO319zzwwPVfYdLB8a_XgBb4B0KTHk6OVHCk27ZnkNMhxGhFSHF74-n-p24XzY8qlhP-23jjbkoeB9AjnmoxmYdAJauekg/s200/L1040382.JPG" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoeOyCbx2AolJoSyvHAst_O4RajXyepnpyOZD8IprdW9iEqYFx2lU9XQb7im2nm-MpJxQSfNWbhFiqK1GPbPnaU9Rn3_3JQvXgBi1vMkxtkUJ2nwPEuk29sybT413KCQAulYqRCZyVIc/s1600-h/January+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoeOyCbx2AolJoSyvHAst_O4RajXyepnpyOZD8IprdW9iEqYFx2lU9XQb7im2nm-MpJxQSfNWbhFiqK1GPbPnaU9Rn3_3JQvXgBi1vMkxtkUJ2nwPEuk29sybT413KCQAulYqRCZyVIc/s320/January+002.JPG" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://healthy-delicious.com/2009/12/baked-brie-with-cranberries-and-pears/">Healthy Delicious</a>: Baked Brie with cranberries and pears [made with my homemade puff pastry]<br />
</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-217666714156863101.post-54073903667743416952009-12-18T10:15:00.002-06:002010-01-16T11:30:23.726-06:00Cookie Exchange: Cardamom Pistachio Butter Cookie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlVBqxh-4B1pRaBi2CnqdgdRNwJO2JSq9Rcf8GWEq-iqL_YfBEeVGyrvde6nCr09zl2aPV9pgynxRoQIfWwAjU6YSNXDOgqGyVk9IgtMEZiEmLAaapVBIWbH6L2cXvxJNItErnjcb3A8/s1600-h/L1040282.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlVBqxh-4B1pRaBi2CnqdgdRNwJO2JSq9Rcf8GWEq-iqL_YfBEeVGyrvde6nCr09zl2aPV9pgynxRoQIfWwAjU6YSNXDOgqGyVk9IgtMEZiEmLAaapVBIWbH6L2cXvxJNItErnjcb3A8/s200/L1040282.JPG" /></a><br />
</div>I love finding new Christmas Cookies that are really tasty - and unique. These tasty butter cookies have a nice, mild cardamom flavor and topped with pistachios, coconut, and orange zest. <br />
<a name='more'></a><br />
<strong><u>Cardamom Pistachio Butter Cookie</u></strong><br />
1 cup sugar<br />
2 TBSP chopped pistachios<br />
2 TBSP unsweetened shredded coconut<br />
Zest from 1 orange<br />
<br />
1 cup (2 sticks) unsalted butter, softened<br />
2 large eggs, separated<br />
1 tsp vanilla<br />
2 cups AP flour<br />
1 1/2 tsp ground cardamom<br />
1/2 tsp salt<br />
<br />
1. Make the topping: stir together 2 TBSP sugar, the pistachios, coconut, and orange zest in a small bowl - and set aside. [I used raw coconut flakes, and threw them in my mini chop chop to make smaller].<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrTMLaZAgDDTBRyysnxMb39iOyUaR4YbKsyxflT_6IKSrk6eca0yfYvSsemEj1oE_s5TrxQV3MCRCZf9Ixq1F8qwUKJ7RXbm9nEfsnZMCqoxdy8VhX6-8pRrqK5C9KcIMtem64A9MPEs/s1600-h/L1040279.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrTMLaZAgDDTBRyysnxMb39iOyUaR4YbKsyxflT_6IKSrk6eca0yfYvSsemEj1oE_s5TrxQV3MCRCZf9Ixq1F8qwUKJ7RXbm9nEfsnZMCqoxdy8VhX6-8pRrqK5C9KcIMtem64A9MPEs/s200/L1040279.JPG" /></a>2. Cream butter and remaining sugar in the bowl of an electric mizer. Mix on medium until well combined. Add egg yolks and vanilla, beat until pale and fluffy (about 2 minutes). Reduce speed to low. Add flour, cardamom, and salt; mix until smooth. Wrap dough in plastic and refrigerate until firm (1-2 hours). <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Preheat oven to 350. Roll out (1/4 inch thick) half of the dough on a floured surface. Cut with desired cookie cutter - or cut into squares with a butter knife. Transfer to parchment lined cookie sheet. Brush with lightly whipped egg whites. Sprinkle with sugar/pistachio mixture. <br />
</div>4. Bake until firm and edges are pale golden brown: 10-12 minutes. Let cool on a wire rack. Store in airtight container at room temperature.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-217666714156863101.post-1015684853908020172009-12-13T13:41:00.002-06:002009-12-18T10:16:16.784-06:00Stocking Stuffer Round-UpGreat gifts don't have to be expensive - a good gift is something that is useful and wanted by the <em>recipient </em>(not just the gift giver!) Do they have everything they need? Get a consumable - like chocolate or alcohol. <br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01wXZGNUnHAh13Y0xiEWJghJ5SZbeTWer8BnYPPZxdk7URnIFCMCOEXgzY69PFKIn00OEkGM8T75KPBwldkSd0OrUPFKT8lAIe1Gh4pUJ505rthE1PorMq_1G1vfGnoYTDugeqyQp87I/s1600-h/Best_Buys_Mini2_.jpg" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj01wXZGNUnHAh13Y0xiEWJghJ5SZbeTWer8BnYPPZxdk7URnIFCMCOEXgzY69PFKIn00OEkGM8T75KPBwldkSd0OrUPFKT8lAIe1Gh4pUJ505rthE1PorMq_1G1vfGnoYTDugeqyQp87I/s320/Best_Buys_Mini2_.jpg" /></a>Here are some fun ideas for the stocking, gift exchange, or even gift wrap bling!<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">*<a href="http://www.blogger.com/goog_1260731795534"> </a><strong><a href="http://www.roguechocolatier.com/">GREAT chocolate</a>:</strong> check out the specialty bars at the grocery store or kitchen supply store. They usually come in small sizes and with some really fun flavors. <br />
</div><br />
* <strong>1oz. Alcohol bottles</strong>: they are just so cute - and perfect to slip into the cider while opening gifts. Pick up at the checkout of the liquor store.<br />
* <strong>Cheese Cloth</strong>: one of those things you can't pick up at the grocery store - but is SO handy!<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-dwU5Y_GVNMaair6y_wNQoKI8Lzs2lJAvzIHFy7U2c1kKEdDYPP_PJeiwG8sDa9Ue0bUqL7cplrBV1RXT5YsnU8L8nyMOkFJhCzQaPxKzf9a-sA6VdSCS4dqmPqWuyy0rJpov5wZQV0/s1600-h/glove.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-dwU5Y_GVNMaair6y_wNQoKI8Lzs2lJAvzIHFy7U2c1kKEdDYPP_PJeiwG8sDa9Ue0bUqL7cplrBV1RXT5YsnU8L8nyMOkFJhCzQaPxKzf9a-sA6VdSCS4dqmPqWuyy0rJpov5wZQV0/s200/glove.jpg" /></a>*<strong> <a href="http://www.amazon.com/Cut-resistant-gloves/dp/B00078N8Z4">Kitchen Glove</a> $14.95</strong>: ever watch someone almost take off a finger? Great for using with a mandoline.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">*<strong>Pastry Brush</strong>: even if they have one, they get old and need replacing - so it's never bad to have more than one! <br />
</div>* <strong>Microplane</strong>: they come in a million sizes - I use mine all of the time! Great for zests, nutmeg, cheese - whatever. Also - a good fit for the stocking.<br />
* <strong>Magazines:</strong> great if you need something to read while digesting all the great food - and they roll to fit into a stocking quite well.<br />
*<strong>Travel Size</strong> anything: right price, and always nice to have nice products to travel with.<br />
<br />
What do you hope will end up in your stocking??Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-217666714156863101.post-73126828747525862552009-12-12T18:33:00.002-06:002009-12-13T13:42:01.703-06:00Impressive: On Hand, No Time, and Little Mess<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QaAmh9caj0etfxk0RH31nqLFhkG5KpA1z22AaGsCNm2zh1UQWFyb2u3trkjOTj_zIJ9wEeAs2KkOGVAj1zSmzUN3AQs6ESxORRs8zECOXoXnjW9mkBb-NMido_uKqydhsaHHvVKhuxk/s1600-h/French+Toast+finished.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QaAmh9caj0etfxk0RH31nqLFhkG5KpA1z22AaGsCNm2zh1UQWFyb2u3trkjOTj_zIJ9wEeAs2KkOGVAj1zSmzUN3AQs6ESxORRs8zECOXoXnjW9mkBb-NMido_uKqydhsaHHvVKhuxk/s200/French+Toast+finished.jpg" /></a>In 72 hours, my first semester of law school will be over. Scary. <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I wanted something other than a can of soup for dinner, but didn't want to take much time to deal with it. Plus, I really didn't want a mess to clean up - again, the time constraint. I can use that time for studying - and writing a blog post! So efficient.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a name='more'></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I can think of plenty of lazy mornings when breakfast is needed, something *special* - but also easy, quick and hard to screw up.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">FRENCH TOAST. Must be the easiest thing to make next to opening a can of speghetti-O's. <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">It's next to impossible to screw this one up. It's OK to wing this recipe - as long as you get the basic eggs and milk - the rest is in there to make it pop, make it impress, and hopefully - give you more time for other important things. Substantial Performance is what matters - just get it close enough. Material Breaches are virtually impossible. [can you tell i've been studying contract law for the past 3 days?]<br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKAH_EEfSMbA4cz47ig9TgLRxxuii4GG1TCPrhEBKG-u8Q59LMAt8hEAnzowfyfZlnCK-hX6lcrAGjroXLlQIWH9mApSx3XK7NyNkRc4gDkgQl2c-6rwX4sRnt3DQg42Wrk2WFrEjh9k/s1600-h/French+Toast.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKAH_EEfSMbA4cz47ig9TgLRxxuii4GG1TCPrhEBKG-u8Q59LMAt8hEAnzowfyfZlnCK-hX6lcrAGjroXLlQIWH9mApSx3XK7NyNkRc4gDkgQl2c-6rwX4sRnt3DQg42Wrk2WFrEjh9k/s200/French+Toast.jpg" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Scate's French Toast Base</strong><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 eggs<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup milk [whole is best - egg nog works here too]<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pinch of salt<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bread<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">[The changeable part:]<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8pD3FRvONqTHlDBJ6dwbRgQs4Wo2pOSnMQPn-EW1TgwgfsqKfDsD3vkqwS-VPLIWSUebOfsMlTfpBYyjnuaUeufYybXSul1uVVPJ-IFJG0lVDeou-qASHeLpl9hARE0Lx_oFXpw-gVc/s1600-h/French+Toast+soaking.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8pD3FRvONqTHlDBJ6dwbRgQs4Wo2pOSnMQPn-EW1TgwgfsqKfDsD3vkqwS-VPLIWSUebOfsMlTfpBYyjnuaUeufYybXSul1uVVPJ-IFJG0lVDeou-qASHeLpl9hARE0Lx_oFXpw-gVc/s200/French+Toast+soaking.jpg" /></a><em><strong>Orange/Cardamom Taste Explosion</strong></em><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Orange Zest<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Squeeze of Orange Juice<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1-2 oz Orange Liqueur - [i had mandarine on hand]<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 tsp Ground Cardamom [cinnamon would also work]<br />
</div>1/8 tsp Nutmeg [fresh ground is best]<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">* In a wide bottomed bowl or cake pan whisk up the eggs and rest of ingredients until really well combined.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">* Dredge each side of the bread - and let it soak for a few minutes if you can. <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">* Cook in a non-stick pan, or a stick pan with lots of butter. <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">* Serve immediately - with real maple syrup. <br />
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-217666714156863101.post-47652776699628385222009-12-07T08:28:00.004-06:002009-12-12T18:34:38.852-06:00H's Deep Dish Pizza for the Big Night!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPk_Bs_YfYwRYth22-D3TnY6NxPBEgNTAOYoY787ehfSVcSfdhtTZPMr_k0x3HMgeG5rKVPeQKhI1lZkn_NdNWzdtgVHQDK_-fv84iyJBvcsyNvsQ7S7ZCht0FcnTKNAB6dVAH4LoxeM/s1600-h/L1040263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPk_Bs_YfYwRYth22-D3TnY6NxPBEgNTAOYoY787ehfSVcSfdhtTZPMr_k0x3HMgeG5rKVPeQKhI1lZkn_NdNWzdtgVHQDK_-fv84iyJBvcsyNvsQ7S7ZCht0FcnTKNAB6dVAH4LoxeM/s320/L1040263.JPG" /></a><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgI4retYYFP2zBgfJhHT-pQL1KRO68D7NL5rpu3h6mQwU5LULfaZILkBRRKjmM83lVRMdmWOrbMQteTNLKM9cQCOqMYd1Pzq-FrQt9OlGpGXMQ1FIb9j_n00chat4fIwzeyWl1SNjoAQ/s1600-h/L1040236.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgI4retYYFP2zBgfJhHT-pQL1KRO68D7NL5rpu3h6mQwU5LULfaZILkBRRKjmM83lVRMdmWOrbMQteTNLKM9cQCOqMYd1Pzq-FrQt9OlGpGXMQ1FIb9j_n00chat4fIwzeyWl1SNjoAQ/s200/L1040236.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUuHz7n9w9CSdeiyksDfSY4ev-ytnDYkWSAZ_J7TDnpMAf9ETljrS3ZXq4fU70qd2RsuCqwQL1e2ctAOOKio6UOtKhi1Jhh9lwcMviAbNZX-sbXL8vU9NPr1JFJoZIAXDkwZ28ZxBuj0/s1600-h/L1040254.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHYoVvotwl6lZJhWb9LsRwvbUhmPJvb88ehyu29CpY4vzv7ugjOuYM5PDZQ-SzhpCaUNJJ_7pwbMYcuf1lygtQy-VNmXEB8gz_zECo_MvlXo9Wn2IOPai_e5lfV_yHu2pI-vugYn0SWxg/s1600-h/L1040247.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
</div>The 'Big Night' was the night before my very first Law School Final Exam. This is the night where mental rest is on the top of the list. I've been studying all semester (and<i> all</i> day for the last 4 days)- it's time to relax and not freak out. So, while I was reviewing at the library on Sunday, H was at home prepping dinner: Deep Dish Pizza. This is one of my favorite meals and absolute favorite leftover lunch.<br />
<b>Dough:</b> made with a boiled and riced potato, par baked blind before layering it up with toppings<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMrzhu4iH-hkMdj6fk4MPjx0HY_QxgcnGDLigejV8HRohPq8Vtqc1Hq0-aFX8LZ_g9WUf4lEtrgChvE0cwnrT8GOuUGfjltO8o5w8TrVrf_Vf3wRpio6E7ppqW9ngK20emcvAkIbX4TY/s1600-h/L1040247.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMrzhu4iH-hkMdj6fk4MPjx0HY_QxgcnGDLigejV8HRohPq8Vtqc1Hq0-aFX8LZ_g9WUf4lEtrgChvE0cwnrT8GOuUGfjltO8o5w8TrVrf_Vf3wRpio6E7ppqW9ngK20emcvAkIbX4TY/s200/L1040247.JPG" /></a><br />
</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUuHz7n9w9CSdeiyksDfSY4ev-ytnDYkWSAZ_J7TDnpMAf9ETljrS3ZXq4fU70qd2RsuCqwQL1e2ctAOOKio6UOtKhi1Jhh9lwcMviAbNZX-sbXL8vU9NPr1JFJoZIAXDkwZ28ZxBuj0/s1600/L1040254.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUuHz7n9w9CSdeiyksDfSY4ev-ytnDYkWSAZ_J7TDnpMAf9ETljrS3ZXq4fU70qd2RsuCqwQL1e2ctAOOKio6UOtKhi1Jhh9lwcMviAbNZX-sbXL8vU9NPr1JFJoZIAXDkwZ28ZxBuj0/s200/L1040254.JPG" /></a><b>On the Crust</b>: Butter the crust, then a layer of provolone, a layer of pepperoni, a layer of mozzerella and finally the sauce.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><b>On top of the sauce</b> - chunks of hot italian sausage, a handful of minced red onion, parm and spices (oregano and hot pepper flakes, salt and pepper)<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Then it cooks again for about 10 minutes - to cook the sausage and melt the cheese. That's it - then it's dinner time. Leftovers freeze well - we seal individual pieces in a quart size ziploc for easy lunches.<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Civil Procedure - bring it on! Oh yeah,<i> </i><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i>it</i><i>'s already been brought-en</i>!<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><b>Deep Dish Pizza Dough</b><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 medium baking potato<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3.5 cups AP flour<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1.5 tsp instant yeast<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1.75 tsp salt<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup warm water (about 110 degrees)<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 TBSP olive oil<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 sticks butter - clarified (for greasing the deep dish pan and to rub into the par baked crust before layering with toppings)<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">* to clarify - melt on the stove and remove the layer of 'foam' and any other bits. It prevents the butter from burning.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzFrAqRXnHqPN4L0Mnw6GbFmkvwDCxkFMKBpezR_WeyL42Vzhd3qQjsEAYbXKkfqU9_sB0xu-sPcDdaf4BVYptpsrR3PpKVwknkIC6Y-mEzxhiIN8fw5PYfKqwD4Icm4isTyxPaMjYqg/s1600/L1040270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzFrAqRXnHqPN4L0Mnw6GbFmkvwDCxkFMKBpezR_WeyL42Vzhd3qQjsEAYbXKkfqU9_sB0xu-sPcDdaf4BVYptpsrR3PpKVwknkIC6Y-mEzxhiIN8fw5PYfKqwD4Icm4isTyxPaMjYqg/s200/L1040270.JPG" /></a><br />
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</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-217666714156863101.post-55626822650048182732009-12-05T10:48:00.003-06:002009-12-07T08:33:27.072-06:00Cookie Exchange!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQgZ0v95s6yM6zldYLM3Xcn2kagRZJxYCt9vb0Ra-oNl914FiNbCR03wCgmyhDGBxu_oF58-jiOpUYRI8pfM2EuADrF1APAOTL6BT8ZF439kSLlmo9jaHcAlxe_58v5nF3IFlddS3zXI/s1600-h/4+corners+of+cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQgZ0v95s6yM6zldYLM3Xcn2kagRZJxYCt9vb0Ra-oNl914FiNbCR03wCgmyhDGBxu_oF58-jiOpUYRI8pfM2EuADrF1APAOTL6BT8ZF439kSLlmo9jaHcAlxe_58v5nF3IFlddS3zXI/s200/4+corners+of+cookies.jpg" /></a><br />
</div>I've read a few FB updates from friends who are frantically baking for an upcoming Exchange. It's pretty exciting to read about as I rewrite my Torts Outline in the Library as opposed to getting flour all over the kitchen and making a triple batch of Butter Cookies...<br />
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<strong>Hosting Tips</strong>: Make it easy for your guests.<br />
It's not too late to plan if you want to host. You can go "hardcore" with the <a href="http://scatebakes.blogspot.com/2008/11/planning-cookie-exchange.html">Cookie Exchange Rules</a> - or just ask friends to bring over 2 dozen cookies and go from there. I would HIGHLY recommend some <a href="http://scatebakes.blogspot.com/2007/12/punch-recipes-mulled-red-wine.html">mulled wine</a> or cider on hand. It will really make your place smell like Christmas. Set out empty platters to hold other's cookies. People usually pack their own in a rubbermaid that needs to be emptied before filling back up with the assortment. <br />
<br />
Let people know that it is <strong>OK</strong> to bring store/bakery cookies! It's busy for many - or the batch may not have turned out quite right... Either way, it's more fun to spend time with friends (plus, store bought are always edible!)<br />
<br />
Have fun! I might miss out on the Exchange fun - but I am still planning on baking up a storm as soon as these finals are over. Can't wait!<br />
<a href="http://scatebakes.blogspot.com/2008/12/butter-sandwich-cookies.html">Scate's Butter Cookies</a><br />
<a href="http://scatebakes.blogspot.com/search/label/cookies">Cookie Posts</a><br />
<a href="http://scatebakes.blogspot.com/search/label/holiday">All things Holiday</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aQQi1XhyphenhyphenjH0PhPALLqYkHQVjT7Ucb5hYKD0XYJehgcmgSz6IhZJmlz9cqFILJkiUiEmy8gL2bdI4xyE7rwcIAwCiuV6uLnrpm0Mkd2c6lx0NUXPDwcEBeI7e57qucEO4Sfdtq1VAcIk/s1600-h/sugar-wafers-ck-833344-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aQQi1XhyphenhyphenjH0PhPALLqYkHQVjT7Ucb5hYKD0XYJehgcmgSz6IhZJmlz9cqFILJkiUiEmy8gL2bdI4xyE7rwcIAwCiuV6uLnrpm0Mkd2c6lx0NUXPDwcEBeI7e57qucEO4Sfdtq1VAcIk/s200/sugar-wafers-ck-833344-l.jpg" /></a><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-217666714156863101.post-5690058927622198232009-12-01T13:03:00.005-06:002009-12-07T08:34:14.548-06:00Bring Back the Cheese! And other fun Appetizers.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYhoQ3GGzA3ZgyuWTfUeQ8wfhGWmV7u2Mpvl4M5blk8klyn_PEFyIKd9XbFSLn3JAkpjWEeEKxX52uYC_kxZbN5EH5rq0lnAbWzoiYXiZh57jNXJ5vLcyQfUMH_qKQ1gLV1fE5lKvw_U/s1600/cocktail+party.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYhoQ3GGzA3ZgyuWTfUeQ8wfhGWmV7u2Mpvl4M5blk8klyn_PEFyIKd9XbFSLn3JAkpjWEeEKxX52uYC_kxZbN5EH5rq0lnAbWzoiYXiZh57jNXJ5vLcyQfUMH_qKQ1gLV1fE5lKvw_U/s200/cocktail+party.jpg" yr="true" /></a><br />
</div><div style="text-align: center;"><strong><span style="font-size: large;">It's almost PARTY SEASON!</span></strong> <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Here are some fun and easy ideas that let you get to the party on-time.<br />
Nuts - The Cheese Ball - and a Relish Tray<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittyGHY9Ti1C44k-IGwS8t_KqU4nsCtqYDJ6MMYtoO4qEXOabOLkr6gZ3uBUqVf6KrFe-Np3XQUqcLeXq2pgrDfpUYToO5DnVFFsjzO4gNGKGp-584H6AhTQColGlrJxBRIjuU1xusyFQ/s1600/goat-cheese-log-cookbook-1009-de.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittyGHY9Ti1C44k-IGwS8t_KqU4nsCtqYDJ6MMYtoO4qEXOabOLkr6gZ3uBUqVf6KrFe-Np3XQUqcLeXq2pgrDfpUYToO5DnVFFsjzO4gNGKGp-584H6AhTQColGlrJxBRIjuU1xusyFQ/s200/goat-cheese-log-cookbook-1009-de.jpg" yr="true" /></a><strong>Nuts: great for snacking with cocktails</strong><br />
* <a href="http://www.marthastewart.com/recipe/spiced-walnuts">Spiced Walnuts</a><br />
* <a href="http://www.foodnetwork.com/recipes/dave-lieberman/spiced-nuts-recipe/index.html">U Pick</a>: Sweet or Spicy, and works with any nut combo<br />
<br />
<strong>The Cheese Ball: fun, cute, and can be made ahead!</strong><br />
* Martha shows you how to do <a href="http://www.marthastewart.com/recipe/cheese-balls-three-ways">Cheese Balls Three Ways</a><br />
* <a href="http://www.amysedarisrocks.com/martha2007.htm">Amy Sedaris' Li'l Smokey Cheeseball</a><br />
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<strong>The Relish Tray: salty and martini-worthy</strong><br />
* What goes on a relish tray? All things <em>pickled</em><br />
Try: baby pickles, jarred artichoke hearts, pickled cherry peppers, spiced apple rings, spiced pickled pears, pickled mushrooms, <em>anything from your grocer's olive bar or pickle aisle!</em><br />
<em>*</em> Make it Special<br />
Blue Cheese Stuffed Olives are fantastic - when they are fresh. The jarred version offers a bland, dry and crumbly cheese filling. However, you can buy a small chunk of blue cheese and a jar of big pitted green olives - and stuff them yourself! Just plug the hole with the cheese, and put the olives back into the original jar until you are ready to use them. They are TASTY!!<br />
<em>*</em> Special Equipment<br />
A long tray, divided if you have one, with those tiny little forks - you can even get forked toothpicks from the grocery store if you don't have a mini relish fork on-hand.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILYbH1r9vNjTgtkMThkyGpP6V2z6eGT-g_QB_Q39s8IfMUy9NkNUkGDBiGoOOMW_ILES7DTPIJtpIXxEAh-Qo2KyEhKO8kykW4vq57QhSdpnd4BxnVCIPP1Cqz63sMlf-kI0IfD34Mco/s1600/relish-tray-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILYbH1r9vNjTgtkMThkyGpP6V2z6eGT-g_QB_Q39s8IfMUy9NkNUkGDBiGoOOMW_ILES7DTPIJtpIXxEAh-Qo2KyEhKO8kykW4vq57QhSdpnd4BxnVCIPP1Cqz63sMlf-kI0IfD34Mco/s200/relish-tray-1.jpg" yr="true" /></a><br />
</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-217666714156863101.post-48859119316032381262009-11-23T20:08:00.004-06:002009-12-09T10:13:19.991-06:00Dreamy Popcorn - as simple as it gets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAn-_Bgjn6q8LPNE4YbXniGdecte2ipWrHteUNg0S4kvHVhh9stI3vqQ9lF9QS6y3w98hjMGEL-t3JG7K5hloZfhVUV7djnEPiwt8RTgYViKP2rpHX4vxxS7lS42lpp60quNcgVnUI6gM/s1600/popcorn.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAn-_Bgjn6q8LPNE4YbXniGdecte2ipWrHteUNg0S4kvHVhh9stI3vqQ9lF9QS6y3w98hjMGEL-t3JG7K5hloZfhVUV7djnEPiwt8RTgYViKP2rpHX4vxxS7lS42lpp60quNcgVnUI6gM/s200/popcorn.jpg" yr="true" /></a><br />
</div><br />
After an early dinner, I sometimes get the urge to just keep on eating. As I love food - it's not too surprising. However, I also like to fit into my clothes and not blow up like a whale - so I try to keep it under control. So - I've been resorting to popcorn at night. It's the PERFECT evening snack, easy to share or not and extremely easy to snazz it up with some "GOURMET" style flavors. *** Perfect for after holiday meals when the family is just hanging out - and you don't want leftovers!***<br />
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First: go for the gold and make the popcorn on the stovetop. Microwaves don't cut it here. It's easy and cheap - and makes your kitchen smell like a high school basketball game (in a good way.)<br />
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<strong>Old-School Popcorn </strong><br />
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1. Heat a large, heavy bottom pot (with a lid) on the stove on high (just for 30 seconds or so)<br />
2. Add about 2 TBSP vegetable oil to the pot - and let heat up until glistening (about 30 seconds)<br />
3. Add 1/2 cup popping corn, cover with lid and shake around to ensure kernals are coated with oil.<br />
4. Prop the lid so that the steam can escape - and let it start popping (start on high heat)<br />
5. Shake occasionally - to keep from burning. When the popping gets intense, reduce heat to medium.<br />
6. When popping slows or stops, pull from heat. Leave pot alone for a minute to let any last kernals do their thing.<br />
7. Add butter and toppings of choice.<br />
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Fancy Toppings:<br />
* Sugared: after buttering, sprinkle 1-2 TBSP white sugar, and sprinkle with salt<br />
* Truffled: add 1 tsp truffle oil and 3 TBSP parmesan to melted butter, stir to ensure all melted together, pour over popcorn. Grate extra parm over buttered popcorn. Watch the salt on this - parm can be salty.<br />
* Popcorn flavors: White Cheddar, Ranch, Nacho Cheese - all tasty choices on their own, not so great mixed together.<br />
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What are your favorite popcorn toppings?Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-217666714156863101.post-44556903254581344892009-11-21T14:32:00.011-06:002009-12-04T18:43:34.416-06:00Let's Get Punchy!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVdcHcv9WS8Hp8izq4pzJs4NtCCUsfH7UZShI7FZvjKNtPJtyiTc8c2ivsfF1k9hyphenhyphen6yYhdpJRXRgHm1Qk53Fe2IiKbL2L4oyDDBlqF1Ho4kOPQPK_InVRKBm4vbVOwldAuaMXFCc_XgrY/s1600/mad+men+punch.jpg" imageanchor="1" style="clear: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVdcHcv9WS8Hp8izq4pzJs4NtCCUsfH7UZShI7FZvjKNtPJtyiTc8c2ivsfF1k9hyphenhyphen6yYhdpJRXRgHm1Qk53Fe2IiKbL2L4oyDDBlqF1Ho4kOPQPK_InVRKBm4vbVOwldAuaMXFCc_XgrY/s200/mad+men+punch.jpg" yr="true" /></a><strong><span style="color: #f6b26b; font-size: x-large;">punch</span></strong> [puhnch] –noun <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-size: x-small;"><em>1. a beverage consisting of wine or spirits mixed with fruit juice, soda, water, milk, or the like, and flavored with sugar, spices, etc. </em></span><br />
<span style="font-size: x-small;"><em>2. a beverage of two or more fruit juices, sugar, and water, sometimes carbonated. </em></span><br />
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Make your holiday hosting a BREEZE by preparing a punch or other big batch beverage for your next gathering. Read More and Click on the beverage for the link to the recipe.<br />
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<em><a href="http://scatebakes.blogspot.com/2007/12/punch-recipes-mulled-red-wine.html">Mulled Red Wine</a></em> (adapted from Barefoot Contessa and Gourmet)<br />
- Main Tastes: Red Wine, Citrus, Kirsch, <br />
- Serve Warm - will make your house smell delicious!<br />
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<em><a href="http://scatebakes.blogspot.com/2007/12/punch-recipes-admiral-russells.html">Admiral Russell's Christmas Punch</a></em> (Bon Appetit)<br />
- Main Tastes: Lemon, Cognac and Sherry<br />
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<em><a href="http://scatebakes.blogspot.com/2007/12/punch-recipes-sherry-eggnog.html">Sherry Eggnog</a></em> (Esquire)<br />
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<em><a href="http://scatebakes.blogspot.com/2009/11/punch-recipes-homemade-hot-chocolate.html">Homemade Hot Chocolate</a></em><br />
- great to have on hand for the kids<br />
- keep a bottle of peppermint schnapps handy for the adultsUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-217666714156863101.post-6157969537653642842009-11-20T12:05:00.004-06:002009-12-07T08:36:28.551-06:00How do you find the right spot?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_Y07mhphJMpLE7wX1M7xn-6hqO2ncki6YVMHSSXgS9r0i1M6bVqOzWyfnNtsRmBKx4X6KEJX66BeScQJWfxSrzZRhGZupD38Ww-Hj69TiERXO4gVbXWTDsKnKnRaVzvOzHHeBLMysP0/s1600/image_expert.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_Y07mhphJMpLE7wX1M7xn-6hqO2ncki6YVMHSSXgS9r0i1M6bVqOzWyfnNtsRmBKx4X6KEJX66BeScQJWfxSrzZRhGZupD38Ww-Hj69TiERXO4gVbXWTDsKnKnRaVzvOzHHeBLMysP0/s200/image_expert.jpg" width="143" yr="true" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Right spot to eat? Right spot for a "fun and spontaneous" date? Right spot for a lazy Sunday afternoon? Right spot when you were too busy all day to find the right spot but still want to have a fun night with someone special?<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I saw a posting on <a href="http://shefzilla.com/?p=5254">Shefzilla.com</a> titled Pros vs. Joes. This raised a great point. When do you trust random people online (claims to be a foodie, but still makes boxed mac and cheese - GASP!) and when do you search out the 'EXPERT'? And who is really an expert? <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So - how do you find your fun?<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Minneapolis Sources:</strong><br />
</div><a href="http://www.reneeandsteve.com/">reneeandsteve.com/</a><br />
<a href="http://citypages.com/">Citypages.com</a><br />
Blogs, Online Newspapers, Minnesota Public Radio websitesUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-217666714156863101.post-6079847056098358812009-11-14T10:23:00.007-06:002009-11-22T13:30:32.408-06:00How to be "A Good Wife" (a la 1954)<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhz60bHE0olsMon5phK3saP-LVKB5-xG4KxpJ2CR9DiB5oC-I6LAC8iecNDoDsJ1XOCizyQbyM2Cs4hKf9yjEDzpWALGaeaoMoEW2r6PecctHA-_5I9KC6hvapcykPBisMfacNrbT8A8/s1600-h/betty+1.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhz60bHE0olsMon5phK3saP-LVKB5-xG4KxpJ2CR9DiB5oC-I6LAC8iecNDoDsJ1XOCizyQbyM2Cs4hKf9yjEDzpWALGaeaoMoEW2r6PecctHA-_5I9KC6hvapcykPBisMfacNrbT8A8/s200/betty+1.jpg" /></a><br />
</div>Betty Draper must have missed this class in high school. <br />
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<strong>GOAL:</strong> Try to make your home a place of peace and order where your husband can renew himself in body and spirit.<br />
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* <strong>Have Dinner Ready</strong><br />
Plan ahead, even the night before, to have a delicious meal, on time. This is a way of letting him know that you have been thinking about him and are concerned about his needs. Most men are hungry when they come home and the prospect of a good meal are part of the warm welcome needed.<br />
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* <strong>Prepare yourself</strong><br />
Take 15 minutes to rest so that you'll be refreshed when he arrives. Touch up your makeup, put a ribbon in your hair and be fresh-looking. He has just been with a lot of work-weary people. Be a little gay and a little more interesting. His boring day may need a lift.<br />
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<strong>* Clear away the clutter</strong><br />
Make one last trip through the main part of the home just before your husband arrives, gather up schoolbooks, toys, paper, etc. Then run a dust cloth over the tables. Your husband will feel he has reached a haven of rest and order, and it will give you a lift, too.<br />
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<strong>* Prepare the children</strong><br />
Take a few minutes to wash the children's hands and faces (if they are small), comb their hair, and if necessary change their clothes. They are little treasures and he would like to see them playing the part.<br />
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<strong>* Minimize all noise</strong><br />
At the time of his arrival, eliminate all noise of the washer, dryer, dishwasher, or vacuum. Try to encourage the children to be quiet. Be happy to see him. Greet him with a warm smile and be glad he is home.<br />
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<strong>* Make the evening his.</strong><br />
Make him comfortable. Have him lean back in a comfortable chair or suggest he lie down in the bedroom. Have a cool or warm drink ready for him. Arrange his pillow and offer to take off his shoes. Speak in a low, soft, soothing and pleasant voice. Allow him to relax and unwind. <br />
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Listen to him. You may have a dozen things to tell him, but the moment of his arrival is not the time. Let him talk first. <br />
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Try to understand his world of strain and pressure, his need to be home and relax.<br />
<strong>* DON'T</strong><br />
Don't greet him with problems or complaints. Don't complain if he's late for dinner or even if he stays out all night. Count this as minor compared to what he might have gone through at work. Never complain if he does not take you out to dinner or to other places of entertainment.<br />
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Don't ask him questions about his actions or question his judgment or integrity. Remember, he is the master of the house and as such will always exercise his will with fairness and truthfulness. You have no right to question him. <br />
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<em>A good wife always knows her place.</em> <br />
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See: <a href="http://scatebakes.blogspot.com/2009/04/i-didnt-fudge-too-much.html">30's Wife Calculator</a><br />
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<span style="color: #666666;"><strong>HMMM... a few things that ring true today - an evening is improved when both partners are happy to see each other, happy to listen to each other, and neither complain all night long. I also think a good cocktail when you walk in the door isn't a bad idea!</strong></span>Unknownnoreply@blogger.com4