tag:blogger.com,1999:blog-40240276734190209042024-03-13T23:25:34.908-05:00Cooking Through the ClippingsJamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.comBlogger177125tag:blogger.com,1999:blog-4024027673419020904.post-51901393695686149062022-11-26T20:39:00.003-06:002024-01-13T18:18:29.299-06:00White Chili<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6XFd7Gb2gPEW_2Z52vyud1J4n8MWjDyg6VmKA1IdvDm6BlQntJbSg2y-I0c8wbNuNzelsQV_z8ssww57bNiCl_jmpO_VlWOiXmLZcaCPnYU4CMXBSJjkWfyDWkMP4hgkFJ38UwFSz3vo/s4032/IMG_7600.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6XFd7Gb2gPEW_2Z52vyud1J4n8MWjDyg6VmKA1IdvDm6BlQntJbSg2y-I0c8wbNuNzelsQV_z8ssww57bNiCl_jmpO_VlWOiXmLZcaCPnYU4CMXBSJjkWfyDWkMP4hgkFJ38UwFSz3vo/w480-h640/IMG_7600.JPG" width="480" /></a></div><div><br /><span style="font-family: arial;">Although thigh meat would be a tastier choice of chicken for this dish, Lovey won't have it. He's got to have boneless, skinless chicken breast. To alleviate a tasteless, rubbery piece of breast meat for the chili, I brine them first. </span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><b>White Chili</b></span></div><div style="text-align: left;"><span style="font-family: arial;">Serves 6 to 8</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><i><u>Ingredients:</u></i></span></div><div style="text-align: left;"><span style="font-family: arial;">1 Tbsp olive oil</span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 yellow onion, diced</span></div><div style="text-align: left;"><span style="font-family: arial;">1 poblano pepper, roasted, peeled, and diced</span></div><div style="text-align: left;"><span style="font-family: arial;">1 to 1-1/2 pounds skinless, boneless chicken breast, brined, rinsed, and cut into 1/2-inch pieces</span></div><div style="text-align: left;"><span style="font-family: arial;">1 garlic clove, minced</span></div><div style="text-align: left;"><span style="font-family: arial;">1 tsp chili powder</span></div><div style="text-align: left;"><span style="font-family: arial;">1 tsp ground cumin</span></div><div style="text-align: left;"><span style="font-family: arial;">1/4 tsp </span><span style="font-family: arial;">cayenne pepper</span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 cup frozen corn kernels (no need to thaw)</span></div><div style="text-align: left;"><span style="font-family: arial;">4 (15 ounce) cans white beans (Great Northerns or Cannellini) - drained and rinsed. <b>1 can reserved and mashed </b></span></div><div style="text-align: left;"><span style="font-family: arial;">2 cups chicken broth (boxed or homemade) + extra if you want to add to your liking</span></div><div style="text-align: left;"><span style="font-family: arial;">Salt to taste</span></div><div style="text-align: left;"><span style="font-family: arial;">1/4 cup heavy cream</span></div><div style="text-align: left;"><span style="font-family: arial;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: arial;"><i><b>Suggested Garnish:</b> </i>Avocado chunks, crisp tortilla strips, oyster crackers, shredded Monterey Jack cheese, chopped cilantro</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><i><u>Method:</u></i></span></div><div style="text-align: left;"><span style="font-family: arial;">In a 3 quart dutch oven, heat the olive oil over medium heat. Add the onion and pepper and cook, stirring, until the onion has softened, ~ 3 minutes.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Add chicken and cook, stirring occasionally, until chicken is lightly browned on all sides and no longer pink in the middle. (Add a little more olive oil if necessary)</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Add the garlic and the spices to the pot and toss with the chicken. Add the corn, beans <b>(not the reserved mashed beans)</b>, and broth and bring to a boil. Reduce heat to low and simmer for about 20 minutes. At this point, taste the chili to see if you need or want to add any salt. I usually do not add any salt because the brined chicken and chicken broth season it to our liking.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Add the reserved mashed beans to the pot. Stir in the cream. Allow the beans and the cream to warm up. Serve up and garnish if desired.</span></div>Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-69176784077432514542022-01-20T23:37:00.000-06:002022-01-20T23:37:02.599-06:00Shrimp Head Stock<div class="separator" style="clear: both; text-align: center;">
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<span face=""arial" , "helvetica" , sans-serif">I've made shrimp stock many times but never with all shrimp heads. What a difference the heads make! The heads are definitely where most of the flavor is. Whenever I visit Karen in Corpus we try to make a point to call the Shrimp Pimp. He delivers the best Gulf Shrimp right to your front door. Once he has weighed the shrimp and pulled the heads off </span><span face=""arial" , "helvetica" , sans-serif">I usually have him toss the heads. T</span><span face=""arial" , "helvetica" , sans-serif">he last time I bought from him I decided to keep the heads and schlepp them back to Fort Worth to make some stock. </span><br />
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</span> <span face=""arial" , "helvetica" , sans-serif"><b>Some Notes to Self and Observations:</b></span><br />
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<li><span face=""arial" , "helvetica" , sans-serif">Using a stock pot with a pasta insert makes it easier to strain the massive amount of solids.</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">Always start with COLD water. The stock will be more clear than cloudy this way.</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">When using the heads of the shrimp, versus the shells, to make stock the stock will have a much darker color. This may make a difference in the recipe I will use it in.</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">The most laborious task while making is the skimming of the foam. I will never perfectly remove all the foam so I don't worry about it. I get what I can.</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">Always salt at the end. I found with the heads, I did not have to use salt at all. The heads provided a perfect kiss of salt from the ocean.</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">Uses: soup bases, grits for shrimp and grits, cook pasta or rice in the stock for extra flavor</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">This recipe halves well. </span><span face="arial, helvetica, sans-serif">This can be made with 1 to 2 pound of heads. Adjust other ingredients accordingly.</span></li>
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</span> <span face=""arial" , "helvetica" , sans-serif">This is the basic.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Rinse the heads and throw in a large pot. I used my 16 quart stock pot with a pasta insert</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Prepare all the vegetables and seasonings and throw on top of heads.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Fill pot with enough COLD water to cover ingredients by two inches.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Bring to a boil. When the stock is boiling, skim off any foam that forms at the surface. Lower your heat and let the stock gently simmer for about an hour, hour and a half. Skim foam off as needed.</span><br />
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</span> <span face=""arial" , "helvetica" , sans-serif">Strain the broth through a fine mesh strainer. When using this large amount of shrimp heads, cooking them in the pasta insert basket made it easy for the first straining. For the second straining I lined a fine mesh strainer with a towel to catch the fine particles and sediment.</span><br />
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</span> <span face=""arial" , "helvetica" , sans-serif">Let the broth cool then divide into Ball jars or freezer baggies to freeze. </span><br />
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</span> <span face=""arial" , "helvetica" , sans-serif"><b>Shrimp Head Broth</b></span><br />
<span face=""arial" , "helvetica" , sans-serif">Makes approximately 6 quarts broth</span><br />
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</span> <span face=""arial" , "helvetica" , sans-serif"><i><u>Ingredients:</u></i></span><br />
<span face=""arial" , "helvetica" , sans-serif">4 pounds Shrimp heads, rinsed</span><br />
<span face=""arial" , "helvetica" , sans-serif">2 medium yellow onions, coarsely chopped</span><br />
<span face=""arial" , "helvetica" , sans-serif">4 large celery stalks with leaves, washed and coarsely chopped</span><br />
<span face=""arial" , "helvetica" , sans-serif">4 medium carrots, washed and coarsely chopped</span><br />
<span face=""arial" , "helvetica" , sans-serif">4 garlic cloves, peeled and smashed </span><br />
<span face=""arial" , "helvetica" , sans-serif">4 bay leaves</span><br />
<span face=""arial" , "helvetica" , sans-serif">2 tsps black peppercorns</span><br />
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</span> <span face=""arial" , "helvetica" , sans-serif"><i><u>Method:</u></i></span><br />
<span face=""arial" , "helvetica" , sans-serif">In a large stock pot, place all ingredients and cover with enough COLD water to cover by 2 inches.</span><br />
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</span> <span face=""arial" , "helvetica" , sans-serif">Bring to a boil. Skim off any foam that forms on the surface. Lower heat to allow the stock to simmer very gently for about and hour to an hour and a half. As any foam forms, skim it off.</span><br />
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</span> <span face=""arial" , "helvetica" , sans-serif">Allow the stock to cool for awhile before straining. </span><br />
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</span> <span face=""arial" , "helvetica" , sans-serif">Since I used my stock pot with the pasta insert it allowed the first straining to be really easy; just like straining the spaghetti when you lift the basket out. For the second straining, strain through a fine mesh strainer that has been lined with a piece of muslim, several layers of cheese cloth, or a fine kitchen towel. This will catch any tiny bits and sediment.</span><br />
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</span>Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-22323883261277631332020-12-20T00:33:00.000-06:002020-12-20T00:33:58.147-06:00Roasted Salsa Verde<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fNU0Z8FaEDQO2WliPAeTF6mcw9xZG63hGU43ftrhSUPLU5Bv5Er5__dCDXL0TrhYeU155PjvBO3uuX_fm4e8Hv_xpT40RBZ3E8Yem3v6iETpg5pVmhAMV7vb33rUfUXZcSOmZijSkgs/s4032/IMG_6419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fNU0Z8FaEDQO2WliPAeTF6mcw9xZG63hGU43ftrhSUPLU5Bv5Er5__dCDXL0TrhYeU155PjvBO3uuX_fm4e8Hv_xpT40RBZ3E8Yem3v6iETpg5pVmhAMV7vb33rUfUXZcSOmZijSkgs/w480-h640/IMG_6419.JPG" width="480" /></a></div><p></p><p><span style="font-family: arial;">Easy, great to dip a chip in, or to use in other recipes.</span></p><p><span style="font-family: arial;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ek4EwUV_ZPYbI9fqqjDut-4vfd7lUca4INCQ-5uFi5w06xB3G5ML9LXUfEicpk3fD1_ib6WISZEmk8Rc7VEnsiZAH3O1uf4eN_FDD6fZiuZAfCjpI5cNAf93PFH1qdN6Ut7QuwT5uzA/s4032/IMG_6412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ek4EwUV_ZPYbI9fqqjDut-4vfd7lUca4INCQ-5uFi5w06xB3G5ML9LXUfEicpk3fD1_ib6WISZEmk8Rc7VEnsiZAH3O1uf4eN_FDD6fZiuZAfCjpI5cNAf93PFH1qdN6Ut7QuwT5uzA/w480-h640/IMG_6412.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdr3JymIzzG2h772PPNEMErNWtAqpAyj7mM9MysWkj5_6eeaa5bnZg3QjxGpPt9uKNHej6NB1RvBZu5IO76mtIUN5idfTck3cUkPEwCx1Cj0NSFC4aXI-0pMCYqWYh7G_NyxLrRJxklX8/s4032/IMG_6415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdr3JymIzzG2h772PPNEMErNWtAqpAyj7mM9MysWkj5_6eeaa5bnZg3QjxGpPt9uKNHej6NB1RvBZu5IO76mtIUN5idfTck3cUkPEwCx1Cj0NSFC4aXI-0pMCYqWYh7G_NyxLrRJxklX8/w480-h640/IMG_6415.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; text-align: left;">In a cast iron skillet, over medium high heat, roast the vegetables. </span></div></div><p></p><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWEVcfgUGLfpAlsQVCtBtEKF7dz55VjcC5VT24b5QTtsEtVqaHU_AlWMznGoEL58QXNqEglSNdrhbh6-VZRZPXWHChgjLD81VX0Fc0oA-nTz9RpowC16VorKGIe8qF9eV9dx5XU6CE48/s4032/IMG_6414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWEVcfgUGLfpAlsQVCtBtEKF7dz55VjcC5VT24b5QTtsEtVqaHU_AlWMznGoEL58QXNqEglSNdrhbh6-VZRZPXWHChgjLD81VX0Fc0oA-nTz9RpowC16VorKGIe8qF9eV9dx5XU6CE48/w480-h640/IMG_6414.JPG" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGjonlAH8yo73zb7Fp9YxcZQ_QVUvclwQR39IrVZtbvDQWejRtHHcmmaQ1H4Gncn-lQuQSairKpaUrdE6HZQQdvhgy70CCCdoovsD7CFjZnQru81ds1pEJ4pimfUcN3oJintWI6BMkkg/s4032/IMG_6417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGjonlAH8yo73zb7Fp9YxcZQ_QVUvclwQR39IrVZtbvDQWejRtHHcmmaQ1H4Gncn-lQuQSairKpaUrdE6HZQQdvhgy70CCCdoovsD7CFjZnQru81ds1pEJ4pimfUcN3oJintWI6BMkkg/w480-h640/IMG_6417.JPG" width="480" /></a></div></div><div style="text-align: left;"><span style="font-family: arial;">It will take about 15 minutes to get a nice char on them. </span><span style="font-family: arial;">I roast the vegetables in two batches; the tomatillos in one and the onion, garlic, and jalapeños in a second batch.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHcRQh4mUpXbePFvySB4CxArjAkCfEQrzpyV6HXXWEc0OIVwuoZdUjF0SoPRfxn2FdX9Z_S2zvBjBpVPuQ714ZbOE_I-uZlYqP9UCFGTCUwSi9q8i5HlMWrughBRjWWFC7hxRi0hvepw/s4032/IMG_6418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHcRQh4mUpXbePFvySB4CxArjAkCfEQrzpyV6HXXWEc0OIVwuoZdUjF0SoPRfxn2FdX9Z_S2zvBjBpVPuQ714ZbOE_I-uZlYqP9UCFGTCUwSi9q8i5HlMWrughBRjWWFC7hxRi0hvepw/w480-h640/IMG_6418.JPG" width="480" /></a></div><span style="font-family: arial;">Peel the garlic cloves and throw all the roasted vegetables except the jalapeños in a medium mixing bowl.</span><span style="font-family: arial;"><br /></span></div><p style="text-align: left;"><span style="font-family: arial;">Cut the tops off the jalapeños and scrape out the seeds and veins. Toss them into the bowl with the other vegetables. If you like the tomatillo sauce really hot, leave the veins and seeds in.</span></p><p><span style="font-family: arial;">Throw in a large handful of fresh cilantro leaves into the bowl. Using an immersion blender mix everything together. Process to the consistency you want. Sometimes if I use it as an ingredient for another recipe I will leave it a little chunkier; smoother if using for a salsa dip or topping. Salt to taste.</span></p><p><span style="font-family: arial;">Makes approximately 2 cups. You can store in the refrigerator for a couple of days. It will probably thicken up so add a little water and re-heat before using. </span></p><p><span style="font-family: arial;"><br /></span></p><div style="text-align: left;"><span style="font-family: arial;"><b>Roasted Salsa Verde</b></span></div><div style="text-align: left;"><span style="font-family: arial;">Yields approximately 2 cups</span></div><div style="text-align: left;"><span style="font-family: arial;">Adapted from "The Cowgirl Chef - Texas Cooking with a French Accent" by Ellise Pierce</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><i><u>Ingredients:</u></i></span></div><div style="text-align: left;"><span style="font-family: arial;">1 pound of tomatillos, husked and washed</span></div><div style="text-align: left;"><span style="font-family: arial;">4 cloves garlic, unpeeled</span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 half of a large onion, peeled and sliced in a few big pieces</span></div><div style="text-align: left;"><span style="font-family: arial;">2 fresh jalapeños, washed</span></div><div style="text-align: left;"><span style="font-family: arial;">a handful of fresh cilantro leaves, washed & stripped from stems</span></div><div style="text-align: left;"><span style="font-family: arial;">sea salt</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><i><u>Method:</u></i></span></div><div style="text-align: left;"><span style="font-family: arial;">In a cast iron skillet, over medium-high heat, roast the tomatillos, garlic, onion, and jalapeños until charred; about 15 minutes, You may need to do this in two batches; the tomatillos first, then the rest. </span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: arial;">Peel the garlic and toss the vegetables, except the jalapeños, into a medium mixing bowl.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: arial;">Slice the tops off the jalapeños and scrape the seeds and veins out. If you prefer a spicier salsa, leave the seeds and veins in. Toss them in with the other vegetables.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Throw the cilantro into the bowl and mix with an immersion blender to desired consistency. Season with salt.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">This will keep in the refrigerator for a couple of days. It will thicken up so prior to serving. add a little water and heat up.</span></div>Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-18142502716253075912020-12-04T20:44:00.001-06:002020-12-04T20:44:46.338-06:00Salem College Tea<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oy4nHeBZpHNDBsiDv0yUQusqkqDRcW0IkHzWrDGu2kgjeyYSsQCz8u6VylFa1q-gBzAubWSpWDRspe8Li6jXqlnAiNqyXnr-RybvZVS7r9F7rDVGycsp6_Qnjd6NBCv1o2JGm_gV604/s4032/IMG_6293.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oy4nHeBZpHNDBsiDv0yUQusqkqDRcW0IkHzWrDGu2kgjeyYSsQCz8u6VylFa1q-gBzAubWSpWDRspe8Li6jXqlnAiNqyXnr-RybvZVS7r9F7rDVGycsp6_Qnjd6NBCv1o2JGm_gV604/w480-h640/IMG_6293.JPG" width="480" /></a></div><div class="separator" style="text-align: justify;"><br /></div><span style="font-family: arial;">
Growing up, usually during the holiday season, a jar of "Friendship Tea" or "Russian Tea" would find its way to our home by way of a gift basket of some sort. This drink was a mixture of Tang, Instant Nestea granules, lemonade mix, sugar, cinnamon and cloves. You mixed a Tbsp or two in hot water and had a nice hot drink on a cold winter day. I loved it.<br /><br /><br />Alison W. turned me on to the real thing. She took me to a little shop in Winston-Salem by the name of <a href="https://salemkitchen.com/" target="_blank">Salem Kitchen</a>; a gourmet food to-go and catering company. We got some cheese straws, a frozen Moravian Chicken pie to take home and Salem Iced Tea; the <i>real</i> "Russian Tea". I was hooked on it; and I don't even drink sweet tea.<br />
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I bought a cookbook at an estate sale called "The Old Salem and Museums Cookbook". I looked to see if there was a recipe for this tea since it is supposed to be a Salem recipe. Indeed there was a recipe called Salem College Iced Tea. Story behind the recipe, as published in the cookbook is this:<br />
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"A Salem College dietician, Miss Helen Vogler, started making and serving this iced tea in the college dining room many, many years ago. Years later the recipe was acquired by Moravian ladies in Old Salem who served it at teas and receptions. The tea became popular so the recipe was shared and is now enjoyed throughout our city. ~ Mary S. Leonard"<br />
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Alison acquired the recipe from Salem Kitchen and made a batch. I made a batch of the recipe in my cookbook. We compared and started tweaking our recipes to make them taste exactly the way we wanted. Here is mine.<br />
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<b><u>Salem Tea</u></b><br />
Adapted from "The Old Salem and Museums Cookbook"<br />
Makes approximately 1-1/2 gallons<br />
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<i><u>Ingredients:</u></i><br />
3 quarts cold water<br />
zest strips from one orange (peeled, not grated with no pith)</span><div><span style="font-family: arial;">4 sprigs fresh mint<br />
2 Tbsp. whole cloves<br />
5 cinnamon sticks<br />
5 family-size tea bags (black tea)<br />
2 cups Sugar-In-The-Raw (Turbinado Sugar)<br />
1 cup orange juice, fresh squeezed (~ 5 medium oranges) or Tropicana 'no pulp' OJ<br />
Fresh squeezed juice from 8 lemons (you'll get anywhere from 1-1/4 cups to 1-3/4 cups)<br />
1 - 46 ounce can pineapple juice<br /><b><span style="color: blue;"><i><br /></i></span></b>
<i><u>Method:</u></i><br />
In a 5-1/2 quart or larger Dutch oven, combine the water, orange zest, mint, cloves and cinnamon. Bring to a boil then lower heat and simmer for 15 minutes. Remove from heat, add tea bags and steep for 15 minutes. Strain the solids. Return strained tea mixture to the pot and add sugar. Stir until sugar is dissolved. Add orange juice, lemon juice and the pineapple juice (I don't always use the full can of pineapple juice. You can add as much or as little to suit your taste). Cool and refrigerate overnight. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Serve over ice or hot during the summer as well as the winter. When Thanksgiving rolls around it just seems the right time to make a batch. When serving hot, especially on a cold winter night, it's extra special with a little bit of Bourbon in it.<br />
</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">NOTES:</span></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div style="text-align: left;"><span style="font-family: arial;">Needs to be stirred up from time to time</span></div></blockquote><div><span style="font-family: arial;"><br /></span></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div style="text-align: left;"><span style="font-family: arial;">Before adding to the mixture you can run </span><span style="font-family: arial;">the pineapple juice through</span><span style="font-family: arial;"> a fine sieve to remove some of the fine solids</span></div></blockquote><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MruZGo0o6cIVGNGrNinyT08nNq2L6_dPFfIf-I9bap0f612dYYjdj8HmrzTrKfoJLjE8p8Udm3q5SV319MX7zogc9HXnhun7Ly7LJmjouNOJDXyXqomjpT6zGpNrkoq33c3FPv9qZhM/s4032/IMG_6286.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MruZGo0o6cIVGNGrNinyT08nNq2L6_dPFfIf-I9bap0f612dYYjdj8HmrzTrKfoJLjE8p8Udm3q5SV319MX7zogc9HXnhun7Ly7LJmjouNOJDXyXqomjpT6zGpNrkoq33c3FPv9qZhM/w480-h640/IMG_6286.JPG" width="480" /></a></div><br />Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-56298067244869465682020-10-07T09:19:00.005-05:002023-02-01T23:22:00.507-06:00Pork Fried Rice<div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span face=""arial" , "helvetica" , sans-serif"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1VJ4fLOnVl2-fTYbnp7OsK_dfp842jMJBSZ1FVaZRja1OD6nbxDD3AUBFtVUIfupCpXdian0FRxSzZLVrKeKYAls5SaeHq9NSKC24cfNyME7oQm3i8HgFkTIWH-y6025v_XmHFy05N0/s640/38F8465F-FE1C-4A3F-8781-D9863184D022.jpeg" width="640" /></span>
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Lovey could live off fried rice. Wherever we are living he will seek out the restaurant with the best fried rice and then keep said establishment in business. He ran across a recipe for Pork Fried Rice in an issue of Cook's Country. Now, I am the dealer for his drug; his pusher man. He likes having this on a regular basis.</span><br />
<span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">The majority of the work is prep</span>. Once all the prep work is done the actual cooking literally takes minutes and voilà it's done.</span><br /><br /></span><br />
<span face=""arial" , "helvetica" , sans-serif"><img border="0" data-original-height="1202" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiy0QLK_H37nvJg4NUtrPq2fwj8EvYkTu7jW0JlCN8tMYVX3cDxmm19odnAyvaSc7w5fOOh7LhIE17k3RLLh0VuDOvYiscS7aBod5GuxRdBC-RKgf3mgkfPJfzhHK8ZXkVvZlocYg3nxA/s640/02EDE19C-A1E0-455C-9FA8-5CB8DCD952A3.jpeg" width="640" /> </span><br />
<span face=""arial" , "helvetica" , sans-serif"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Trim<span face=""arial" , "helvetica" , sans-serif"> </span></span>the<span face=""arial" , "helvetica" , sans-serif"> pork, cut it <span face=""arial" , "helvetica" , sans-serif">into 1/<span face=""arial" , "helvetica" , sans-serif">2</span>" pieces </span>and set aside in a medium bowl.</span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"> </span></span></span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ve3J_VwZONdGlAtnCvhWA_zdBPhVG-kaqf_e1nFssrmfHuhSXwXOccVUJxPisWeTFydY3BdqpLaO4GHR6cEhagVDPLvs5BE0bdrD7H9a8s2WR1vqg68JwLvrlSH7G_2POK8OhlSqY40/s640/E2651A0A-AA0B-4737-A90B-EA5236430045.jpeg" width="640" /></span></span></span><br />
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Mix up the marinade and toss into the pork. Let this sit for at least 15 minutes. Can do this step ahead of time, refrigerating up to an hour but don't toss together until 15 minutes before beginning. </span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"> </span></span></span></span><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOOxuTU5jaVKUjfXdUtrFnRTlAWB1HBzuWfki1YK-rtDq235deDX1s6X4xQBzEafH-ym3dDIAvYmdeLHfXs55f-AZfoDZb363NO_673g3gpnrVVN4P7ckR4x7mpjAd5IUFOBYPaW86CM/s640/E15FF0C0-908D-458C-8E3C-1A247228D170.jpeg" width="640" /><span style="font-family: arial;"><br /><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Oyster sauce glaze</span></span></span></span></span><br /><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"> </span></span></span></span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcNvqKRj_cT_jxfqyX2WbYoWEILmK56nZxxMZXzuybVtnqK8Ies5oWBBonHOV_f_T9pJr1biN0hc4g6HGqbEAI4F0p8MnzdueIdiHA0BBl4Yo_iym66y2UvVpQrthyDEVIXN7l6rLYwo/s640/89E73C6A-10FB-4FAA-B460-16B85ACDB31C.jpeg" width="640" /></span></span></span> </span><br /><span style="font-family: arial;">I like this method of boiling the rice; to heck with steaming<br /></span><br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhas8o2DIsjFyEnNy4j7-bPzahQbL71yO2TJZY6T9IMcSTbiS-egQfKI1WsWJzvQXq6bLPTpHGcd9hJNs_MjI8V9iZPv5yq-ODRCwftQE0-3UuuKM0p65Ilef5pbfHcpaHN1krXnmoMDVs/s1600/F4EC8C58-5904-42CC-8A1F-E8B91773AF58.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1077" data-original-width="1600" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhas8o2DIsjFyEnNy4j7-bPzahQbL71yO2TJZY6T9IMcSTbiS-egQfKI1WsWJzvQXq6bLPTpHGcd9hJNs_MjI8V9iZPv5yq-ODRCwftQE0-3UuuKM0p65Ilef5pbfHcpaHN1krXnmoMDVs/s640/F4EC8C58-5904-42CC-8A1F-E8B91773AF58.jpeg" width="640" /></a> <span style="font-family: arial;">Prep rest of ingredients</span><br /><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdTYYRxBGvwQs-6GozEqcKybiVJzt7hhk0g3fLk80kXQ8cF9F0OXUWr_97E_JtjDObYM6nfEaWj_9I7FFW3lEytXpua-BSjXQrqnNyRonkqvJQFKHh5yY8R4CgXGMt8YpOSEGSyXUoKc/s4032/17142EB8-F4FB-4571-B421-9A3967A18A70.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdTYYRxBGvwQs-6GozEqcKybiVJzt7hhk0g3fLk80kXQ8cF9F0OXUWr_97E_JtjDObYM6nfEaWj_9I7FFW3lEytXpua-BSjXQrqnNyRonkqvJQFKHh5yY8R4CgXGMt8YpOSEGSyXUoKc/w640-h480/17142EB8-F4FB-4571-B421-9A3967A18A70.jpeg" width="640" /></a></div><span style="font-family: arial;">Don't let the eggs dry out. Push to side while still wet</span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><div><div style="text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdaXvEm3CqW4hQ-3p1iNBnaLMxDqV7KQBajGCFlbKPaDHaa_DSUGm7NFVwvSn8T1L8Hf4ppqkdkExbyTstnfEg3GTEY9RJ1fh_W1WcvPDE5tZ45gu-IXjVnbuBIJAYgDS7MBVjOCnAwk/s640/DAC2EBDA-895E-454C-AF70-CAC5EC2F7580.jpeg" width="640" /> </div>
<span style="font-family: arial;">A little prep work but this is one of the easiest throw-together meals I enjoy making,<br />
<span face=""arial" , "helvetica" , sans-serif"><br /></span>
<span face=""arial" , "helvetica" , sans-serif"><u><b>Pork Fried Rice</b></u></span><br />
<span face=""arial" , "helvetica" , sans-serif">Adapted from the June/July 2017 issue of <i>Cook's Country</i></span><br />
<span face=""arial" , "helvetica" , sans-serif">Serves 4 to 6</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><i> </i></span><br />
<span face=""arial" , "helvetica" , sans-serif"><i><u>Ingredients:</u></i></span><br />
<span face=""arial" , "helvetica" , sans-serif">1 pound boneless country-style pork ribs, cut into 1/2-inch piece<span face=""arial" , "helvetica" , sans-serif">s</span> </span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">6</span> tsp. low sodium soy sauce, <b><span style="color: #2b00fe;">divided</span></b></span><br />
<span face=""arial" , "helvetica" , sans-serif">2 Tbsp. packed brown sugar</span><br />
<span face=""arial" , "helvetica" , sans-serif">2 tsp. cornstarch</span><br />
<span face=""arial" , "helvetica" , sans-serif">1/2 tsp. baking soda</span><br />
<span face=""arial" , "helvetica" , sans-serif">2 Tbsp. oyster sauce</span><br />
<span face=""arial" , "helvetica" , sans-serif">1 Tbsp. dry sherry</span><br />
<span face=""arial" , "helvetica" , sans-serif">1 Tbsp. ketchup</span><br />
<span face=""arial" , "helvetica" , sans-serif">1 tsp. salt</span><br />
<span face=""arial" , "helvetica" , sans-serif">1/4 tsp. pepper</span><br />
<span face=""arial" , "helvetica" , sans-serif">3 quarts water </span><br />
<span face=""arial" , "helvetica" , sans-serif">2 cups long-grain white rice</span><br />
<span face=""arial" , "helvetica" , sans-serif">3 to 4 Tbsp. vegetable oil, divided</span><br />
<span face=""arial" , "helvetica" , sans-serif">3 large eggs</span><br />
<span face=""arial" , "helvetica" , sans-serif">6 scallions, white and green parts separated and sliced thin</span><br />
<span face=""arial" , "helvetica" , sans-serif">2 garlic cloves, mince</span><br />
<span face=""arial" , "helvetica" , sans-serif">2 carrots cut into <span face=""arial" , "helvetica" , sans-serif">1/4" dice</span> </span><br />
<span face=""arial" , "helvetica" , sans-serif">1/4 cup frozen peas, thawed</span><br />
<span face=""arial" , "helvetica" , sans-serif">1/4 cup chopped miniature cocktail corn</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Combine <span face=""arial" , "helvetica" , sans-serif">3 tsp. soy sauce, sugar, cornstarch and baking soda in a bowl. <span face=""arial" , "helvetica" , sans-serif">Add the sliced pork and toss. Let pork mixture sit for a least 15 minutes, or cover and refrigerate for up to 1 hour. In a separate bowl, combine the oyster sauce, sherry, ketchup, salt, pepper, and remaining 3 tsp. soy sauce<span face=""arial" , "helvetica" , sans-serif">; set aside.</span></span></span></span></span><br />
<span style="font-family: arial;"><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Bring 3 quarts water to a boil in a large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through and tender, about 12 minutes. Drain rice in <span face=""arial" , "helvetica" , sans-serif">a fine-mesh strainer or a colander.</span></span></span></span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Lightly beat eggs in a small bowl and set aside. <span face=""arial" , "helvetica" , sans-serif">P</span>repare s<span face=""arial" , "helvetica" , sans-serif">callions by thinly slicing</span> and dividing the white from the green parts<span face=""arial" , "helvetica" , sans-serif">. M</span>ince the garlic; set asid<span face=""arial" , "helvetica" , sans-serif">e. Dice the carrots and measure out your peas and miniature cocktail corn; set aside.</span></span></span></span></span></span></span></span><br />
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<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Heat 1 Tbsp. oil in a wok or a <span face=""arial" , "helvetica" , sans-serif">large</span> nonstick skillet over high heat until just smoking. Add pork in a single layer and cook, without stirring, until browned, about 2 minutes. Stir pork and continue to cook, stirring frequently<span face=""arial" , "helvetica" , sans-serif">, until dark brown on all sides, about 3 minutes longer. Transfer to a clean bowl. <b>Note that, depending on the size of your skillet, you may <span face=""arial" , "helvetica" , sans-serif">need</span> to <span face=""arial" , "helvetica" , sans-serif">cook your pork in two stages<span face=""arial" , "helvetica" , sans-serif">, using <span face=""arial" , "helvetica" , sans-serif">another Tbsp. of oil.</span></span></span></b><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"> </span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Heat 1 Tbsp. oil in a now-empty skillet or wok over high heat until shimmer<span face=""arial" , "helvetica" , sans-serif">ing</span>. Add eg<span face=""arial" , "helvetica" , sans-serif">gs and stir with rubber spatula until set but <span face=""arial" , "helvetica" , sans-serif">st</span>ill wet, about 15 seconds. <span face=""arial" , "helvetica" , sans-serif">Push eggs to 1 side of skillet. Add remaining 1 Tbsp. oil, scallion whites, and garlic to <span face=""arial" , "helvetica" , sans-serif">the empty side of the skillet and cook until fragrant, about 15 seconds.</span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Add rice and stir to break up clumps and any large egg curds. <span face=""arial" , "helvetica" , sans-serif">C</span>ook until rice begins to sizzle and pop loudly, about 3 minutes. Stir in peas, corn, carrots, oyster sauce mixture, pork and scallion greens and cook, stirring constantly, until thoroughly combined, about 2 minutes. Serve im<span face=""arial" , "helvetica" , sans-serif">mediately.</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"> </span></span></span> </span></span></span></span></span></span></span> </span></span></span></span>
</div></div>Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-89693772799294079842020-10-01T13:22:00.013-05:002020-11-27T17:43:34.364-06:00Mother's Giblet Gravy<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTBQBLSSqSEjq3OplE6OP7NcxDThX6O0QEcT5zgHmayd5KBPRXkectsKY7lwZ5YKn7gimOciFAFkXVX-7EZfX_PthzzV_iCe5JwdjgTkU3hqPZjSjOaQL45pZ2ie_rh8UmVomJugB0dg/s640/IMG_9181.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTBQBLSSqSEjq3OplE6OP7NcxDThX6O0QEcT5zgHmayd5KBPRXkectsKY7lwZ5YKn7gimOciFAFkXVX-7EZfX_PthzzV_iCe5JwdjgTkU3hqPZjSjOaQL45pZ2ie_rh8UmVomJugB0dg/w640-h480/IMG_9181.JPG" width="640" /></a></div><p></p><p><span style="font-family: arial;">A simple, basic recipe for Thanksgiving gravy. This must be served whenever turkey, mashed potatoes, and dressing are on the menu; it's the law.</span></p><p><span style="font-family: arial;">When you prep the turkey, remove all the giblets. Rinse them off, place them in a sauce pan and cover with water. Add a carrot, some celery, and half an onion. season the water with salt and pepper.</span></p><p><span style="font-family: arial;">I also add the egg(s) to water so they can hardball while the giblets are cooking.</span></p><p><span style="font-family: arial;">When the water comes to a rolling boil, skim off any nasty looking foam. Reduce the heat to a gentle simmer and forget about it for about 30 minutes.</span></p><p><span style="font-family: arial;">Check the doneness of the giblets, turn the heat off and strain the solids. Return broth to the sauce pan. When they are cool enough to handle, dice up the giblets and hard boiled egg and reserve in a small bowl until it is time to add to your finished gravy.</span></p><p><span style="font-family: arial;">When your turkey is done, and removed from the roasting pan to rest on a platter, strain any solids off the bottom of the roasting pan and add the clear juices to the broth. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCFYdwMZpLQ919Fx7u1Wxqe1V2AxzSm6n3DbxgeywcKhj7LNJ2UYJ3Uax3JahOJrsRM-qAew1kxWR-8FkrPJftb3KN_zhWCe3HLF4Ztvy6_ep0Qpv2JvUPXj9hGdVeoTs5qIyeKn79M4/s4032/265BA4CE-79FB-48F9-BD9E-F5706F229D69.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCFYdwMZpLQ919Fx7u1Wxqe1V2AxzSm6n3DbxgeywcKhj7LNJ2UYJ3Uax3JahOJrsRM-qAew1kxWR-8FkrPJftb3KN_zhWCe3HLF4Ztvy6_ep0Qpv2JvUPXj9hGdVeoTs5qIyeKn79M4/w480-h640/265BA4CE-79FB-48F9-BD9E-F5706F229D69.jpeg" width="480" /></a></div><br /><p></p><p><span style="font-family: arial;">Add corn starch - 1 Tbsp. for every cup of broth, to a ball jar. Bring the broth to a boil. Prior to it coming to a boil but still warm, add enough broth to the corn starch and begin to blend it with a fork. Put the lid on the jar and carefully (with a towel covering the lid) shake up your slurry until completely smooth. Set aside.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xzzIf3JeGrbG7vn2wrZCYnuqdkagLBzWHSp6kQZFWevyWASoxR23t24vrwdqPocFnbsl1iCsCUfCDPreTBEAaEREmjm2mN1cq1hQya4ivvl_S9FmPYPtBopNxPHEBLhWQGfi1VTazVQ/s4032/808ADBA5-08CD-482A-8631-1614BE2C29B9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xzzIf3JeGrbG7vn2wrZCYnuqdkagLBzWHSp6kQZFWevyWASoxR23t24vrwdqPocFnbsl1iCsCUfCDPreTBEAaEREmjm2mN1cq1hQya4ivvl_S9FmPYPtBopNxPHEBLhWQGfi1VTazVQ/w480-h640/808ADBA5-08CD-482A-8631-1614BE2C29B9.jpeg" width="480" /></a></div><p></p><p><span style="font-family: arial;">Once the broth is at a rolling boil, give the slurry a shake to re-mix and slowly add, in a small stream, to the broth while whisking. The gravy should thicken almost immediately. Lower the heat and bring to a gentle simmer for several minutes. Add your chopped giblets and eggs and allow to warm through.</span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><b><u>Some Notes to Consider Before Making Your Gravy:</u></b></span></p><p><span style="font-family: arial;">When prepping and seasoning your turkey for roasting, take into consideration that what you put in the roasting pan and the turkey may affect the taste of your gravy. I don't use anything sweet, such as fruits, because they simply don't make a tasty gravy. I like to use lots of carrots, onion, celery, garlic cloves and springs of fresh thyme or rosemary in the roasting pan. I usually put lemon and onion inside the bird. I use LOTS of seasoned butter under the skin of the bird.</span></p><p><span style="font-family: arial;">If you need/want more gravy than your broth and juices combined make, use some boxed chicken broth to bring your broth to the desired amount that you want.</span></p><p><span style="font-family: arial;">Do NOT add the dry corn starch directly to the boiling broth. It will become a lumpy mess that you cannot fix and you will hate yourself. I speak from experience. ALWAYS make your smooth slurry in a jar first.</span></p><p><span style="font-family: arial;">If you don't like the giblets/egg in the gravy, the gravy is still delicious on it's own.</span></p><p><br /></p>Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-88800737617219674132020-03-12T21:52:00.001-05:002020-03-12T21:52:50.457-05:00Maple Glazed Pork Tenderloin<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXmTjDFGS6j-SYRri6iVF9d1K5nbjLy1OZ3zfTKkoLuzogoG_Q4LuiaNOAx4vQSaD1AjwZkXnQ2YDgDncAElZGNcfxf3Gne9_Vw_fRnfnNP-YZ4Ozv-hG7pt7yZUnqu0DmGjTvjeNrtM/s640/Stuffed+Maple-Glazed+Pork+Tenderloin+%252820%2529.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">This has become a staple on our dinner table for about 10 years now. It halves well if two tenderloins are just too much. </span><span style="font-family: arial, helvetica, sans-serif;">The original recipe is from the May/June 2009 issue of </span><i style="font-family: arial, helvetica, sans-serif;">Cook's Illustrated</i><span style="font-family: arial, helvetica, sans-serif;">.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prepare a rimmed baking sheet by lining it with parchment paper and placing a wire rack inside the pan to hold the tenderloins. This is my normal set-up but I have improvised with thick slices of onion when I had to. Come clean-up time </span><span style="font-family: "arial" , "helvetica" , sans-serif;">you will hate yourself if you don't use parchment paper.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Start with two 1-1/4 to 1-1/2 pound pork tenderloins; either natural or enhanced (injected with a salty solution).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prepare your tenderloins by tucking the tapered ends under making the diameter of the whole tenderloin as even as possible.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Using kitchen twine, tie each tenderloin at intervals so the tenderloins will hold their shape.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLXAYvK_9Lb9pqsAU68Tw2BJkHjEjXGp1glt1Dt4zQrqp0egcp36AtGOK851tiY6iV5WNaqvEdlzbWgBvX973MZup2GMiZBJc-k1JRziTt9ZrGqTSUrLz1RtispTH1nozIcAp-d5vyg4/s1600/Stuffed+Maple-Glazed+Pork+Tenderloin+%25286%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLXAYvK_9Lb9pqsAU68Tw2BJkHjEjXGp1glt1Dt4zQrqp0egcp36AtGOK851tiY6iV5WNaqvEdlzbWgBvX973MZup2GMiZBJc-k1JRziTt9ZrGqTSUrLz1RtispTH1nozIcAp-d5vyg4/s640/Stuffed+Maple-Glazed+Pork+Tenderloin+%25286%2529.JPG" width="640" /></a></div>
<span style="clear: left; color: black; display: inline; font-family: "arial" , "helvetica" , sans-serif; margin-bottom: 1em; margin-right: 1em;">Who can say 'no' to a glaze that contain all of these yummy ingredients?</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix up the maple syrup mixture in a two cup measuring cup.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Instead of a normal flour dredge, Cook's Illustrated experimented with several combinations and found that a cornstarch based mixture helped the glaze stick more readily to the tenderloin.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If the tenderloins don't fit in the skillet initially, let their ends curve towards each other; the meat will eventually shrink as it cooks.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhSiUIS8nHN_IiOgvf0PR0AyM7o040LoHHo6dC1uS9_-BDt0QGcIIS6HYubZFJduyCl2J6R9UOGxGiX9-pzoNRu-UVsxESdK_GzonXMGBgMzlsGz55P23BrXkNGyqq-WYH6uZDBXduxQ/s1600/Stuffed+Maple-Glazed+Pork+Tenderloin+%252818%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhSiUIS8nHN_IiOgvf0PR0AyM7o040LoHHo6dC1uS9_-BDt0QGcIIS6HYubZFJduyCl2J6R9UOGxGiX9-pzoNRu-UVsxESdK_GzonXMGBgMzlsGz55P23BrXkNGyqq-WYH6uZDBXduxQ/s640/Stuffed+Maple-Glazed+Pork+Tenderloin+%252818%2529.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After browning on all sides place the tenderloins on the prepared baking sheet or pan with your make-shift rack</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">With the extra fat poured off, add the syrup mixture to the skillet and cook, scraping up the fond, until the mixture is reduced to 1/2 cup.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Reserve two Tbsp. of the glaze in a small bowl and set aside</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Using the remaining glaze brush each tenderloin with about 1 Tbsp. of the glaze.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Roast until an instant-read thermometer registers 130° Fahrenheit. Brush each tenderloin with another Tbsp. of the glaze and resume roasting.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Continue to roast until an instant-read thermometer registers 135° to 140° Fahreneit. Remove the tenderloins from the oven .</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While the tenderloins are resting, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">add the whole grain mustard, the remaining maple syrup, and any left-over glaze to the reserved glaze. Glaze the tenderloins one last time prior to slicing and serving. You can use any left over as a dipping sauce.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We serve this pork with some sort of sweet potato dish on the side.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Maple Glazed Pork Tenderloin</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 6</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from the May-June 2009 issue of <i>Cook's Illustrated</i> magazine</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup maple syrup, <b>divided</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup light or mild molasses</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbsp. bourbon or brandy</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tsp. ground cinnamon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pinch ground cloves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup cornstarch</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbsp granulated sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 Tbsp. table salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp. ground black pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 pork tenderloins (1-1/4 to 1-1/2 pounds each)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbsp vegetable oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tbsp whole-grain mustard</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Adjust oven rack to middle position and pre-heat oven to 375° Fahrenheit. Prepare a rimmed baking sheet by lining with parchment paper and a wire rack. In a 2 cup liquid measuring cup combine 1/2 cup of the syrup, the molasses, bourbon, cinnamon and cloves; set aside. In a small mixing bowl, whisk together the cornstarch, sugar, salt and black pepper. Spread out on a rimmed platter or baking sheet.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prepare tenderloins by trussing, at two inch intervals, with kitchen twine. Pat dry with paper towels then roll each tenderloin in the cornstarch mixture until evenly coated on each side. Pat off excess cornstarch mixture.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a 12" skillet, heat oil over medium-high heat until just smoking. Reduce heat to medium and place tenderloins in skillet at least 1 inch apart. Brown on all sides, 8 to 12 minutes. Transfer the browned tenderloins to the prepared baking rack.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Drain off any excess fat in the skillet and return to medium heat. Add syrup mixture to the skillet, scraping up the fond with a wooden spoon. Cook until reduced to 1/2 cup. Transfer 2 Tbsp. of the mixture to a separate dish and set aside. With the remaining glaze brush 1 Tbsp. on each tenderloin.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Roast until an insta-read thermometer reads 130° Fahrenheit, anywhere from 12 to 20 minutes. Brush each tenderloin with more glaze and return to oven and roast until an insta-read thermometer reads 135° to 140° Fahrenheit, about 2 to 4 minutes longer. Remove the tenderloins to a cutting board. Glaze again and allow the tenderloins to rest for 10 minutes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Stir the remaining 1/4 cup maple syrup, the mustard, and any leftover glaze into the reserved 2 Tbsp. glaze. Brush each tenderloin with 1 Tbsp. of the mustard glaze. Slice pork in 1/4 inch slices and serve with any leftover glaze.</span></div>
Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-69362558133135051182018-11-30T19:34:00.000-06:002018-12-11T14:12:30.678-06:00Chicken Webster<br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzFHi0Y3nBUKaN1DQefpd9jW6HHmAvi49yfWPg_1HRSTvEdpiGTD0KibZFPPF9FC4LWAVUZeDBJvOVlSJ4S7-Mw1kjS_Gmlc9c5Z9pUi5JJtGNn45-i6QpOo2R9snBDO5aDsWDOhl1Jg/s640/Chicken+Webster+%25285%2529.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">This is such an easy, quick and tasty dish to make for dinner; especially if you are short on time. We named it after Lovey's best friend who made it for us one evening. We also make this using cod.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In fact, this is such an easy recipe I am not going to write a 'formal' recipe below.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisR11UzWxq0N_yZQYEzQgRj34qsshtTWf2PIWJpTXfSv5A1oeaZXX2YwwVHj8Q_O3CKMJkrfdtqfMM8ARjX_aVnfIqHMOKnug6uqcfQqpC7oEMblPu337319n366N0s1Ef957POGXUpog/s640/Chicken+Webster.JPG" width="640" /><span style="font-family: "arial" , "helvetica" , sans-serif;">Crush up a couple handfuls of potato chips. Whenever I get down to the bottom of a bag of chips that are mostly crumbles, I save them in a baggie. Most times when I plan to make this dish I already have my potato chip crumbles ready to go.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pre-heat the oven to 350 degrees. Melt several Tbsp. of butter in a baking dish. Pat dry boneless, skinless, chicken breasts (preferably without the rib meat, or that little tenderloin - it sometimes makes the breast a little too thick).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Coat</span> </span>both sides of the breasts in the butter.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsnvc_eoPI7zLt6K4BhoThOJ2ZDA6-SHTvuoAfypbeJyK2mj019-IfKAOicr275jAY3E2Ie22xA7kXY1Q2tpTK_C2uqaldKjcj1w5weTkX0exILc_xMLS3BwmGe7Br4_NVAmvaeUepvj4/s640/Chicken+Webster+%25282%2529.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Dredge both sides of each breast in the potato chips </span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeWSuZ9xTVnh4_cLPHmL6H_g-KBLtDTrtXxpB6OM3P2hNXNU23iDHj6cwJjl_DAf3aeA-zn964uOeL3wzEw2ClKHxNR9dtIos2_KTTvAX_aokO4kz7pBcVkD8AE2coTxLsqqItgXxJlA/s640/Chicken+Webster+%25284%2529.JPG" width="640" /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Place the breasts back in the buttered baking dish and bake for 30 minutes.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">That's it. Dinner in no time at all.</span></div>
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<br />Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-49234112211534771082018-10-03T19:31:00.000-05:002018-10-03T19:31:13.262-05:00Bacon Latice Blanket<img border="0" height="480" src="https://1.bp.blogspot.com/-ZU0zV4A9E5A/WGHk17ZXNjI/AAAAAAAAM08/ogbsM2Irhq06FKEgyeHPEqbNE4ezHzIDACPcB/s640/IMG_9179.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">A certain turkey basting technique
has been popping up in magazines and on the Internet and Lovey and I both have come across it lately.
Bacon is woven into a lattice-work 'blanket' then draped over the breast
of the turkey. </span>I made a rather tiny one since we had a small <span style="font-family: "arial" , "helvetica" , sans-serif;">roasting chicken</span>. I used a high quality, thick-sliced smoked bacon. The
bacon we selected was very short slices but it worked for our <span style="font-family: "arial" , "helvetica" , sans-serif;">chicken. U</span>sing normal sized slices will make your blanket larger</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> for </span>a turkey </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><img border="0" height="480" src="https://2.bp.blogspot.com/-TeTeBF0fORA/WGHk16NP6iI/AAAAAAAAM08/rAK8ADfG89wAfhStMHhtKqHFB1Q1x8KSACPcB/s640/012.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I</span> decided to try this new-to-me technique. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Start
by covering a cookie sheet with parchment paper. Begin 'weaving' by
placing about 7 to 8 slices of bacon horizontally, sides touching, on
the parchment paper. </span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Starting
with the top slice, from the left side fold the top slice back half
way. Repeat with every other piece of bacon. Now, lay a piece of bacon
vertically against the left edge of the horizontal pieces. Fold the
horizontal pieces back over the vertical piece. </span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Now, beginning with the horizontal second from the top, fold that back from the <b>right</b>
edge over to the left. Repeat this with every other horizontal piece
under that slice. Place a vertical slice up against the first vertical
slice. Fold the horizontal pieces back over into their normal position.</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Repeat
this beginning with turning the top horizontal slice from right to
left, and repeat with every other slice. Tuck a vertical piece up
against the previous slice, then f<span style="font-family: "arial" , "helvetica" , sans-serif;">ol</span>d the horizontal slices back to
their normal position.</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Repeat this process until you have a tigh<span style="font-family: "arial" , "helvetica" , sans-serif;">tl</span>y woven blanket.</span><br />
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<img border="0" height="480" src="https://3.bp.blogspot.com/-eQk4HCP-abg/WGHk1_02l4I/AAAAAAAAM08/zEYGrFAMlSQJhEvCDolBdu-CsWY1psKNACPcB/s640/017.JPG" width="640" /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is how our little blanket turned out.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33oxLqwUOEMuqPgMdBybytF0Q4_NCmygTY6EGcqspIYmUdAgobPiVD4gPf0Gj7oWA19W1SKYkQsMoZQLo1FcCZ2m3suImp-16leUsSbuB9gBwnJM_kPvJMJQqfl8lRVRVPf5wHPLKzf8/s640/001.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I have also used it as a top to a quiche. I baked the "blanket" before placing it on top of the quiche.</span><br />
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Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-1020087691494930182018-09-04T16:06:00.000-05:002018-09-04T16:06:03.072-05:00Peach Bourbon Upside Down Cake<br />
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<img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspriz1oa47acTSg8A2lROsIGfJU8AEpfpYpuBXa9ObMTrguRkFQK7bHOC0tZuWPuUf7E8NMWMl8k1CPEBfPqeK7eCNuud04MUwGCsHT8_GkYYYgcIcNrmBnmIlFfYGwNTkABUt2gS1cA/s320/F2BC4575-F0AC-42D8-A077-80F5D95F4B34.jpeg" width="640" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Lovey likes to go through my magazines as they arrive and select a dessert for me to try. This turned out to be a nice cake and a way to use some peaches I had that needed to be used before they went bad on me.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LN0LXh8oF19H4OKgfGuBjgDF-3620KuqeSmeG6HSqNkpGS079B2GYIFOapC-Ptr4Dm1Yf1DzhWH9_vbcBmgsTK3YNHSYNJaPc3qpmfBBOlSg2Kur6Blu1-nbyAytH3vwZxKmw05_rzA/s1600/9EA15F6F-9F53-4D20-92A4-87B1BB437289.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6LN0LXh8oF19H4OKgfGuBjgDF-3620KuqeSmeG6HSqNkpGS079B2GYIFOapC-Ptr4Dm1Yf1DzhWH9_vbcBmgsTK3YNHSYNJaPc3qpmfBBOlSg2Kur6Blu1-nbyAytH3vwZxKmw05_rzA/s640/9EA15F6F-9F53-4D20-92A4-87B1BB437289.jpeg" width="640" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Like any upside down cake the fruit is placed in the bottom of the pan with a butter/sugar mixture then the batter is poured on top. This is how the fruit looks when first turned out of the pan.</span><br />
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<img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4lzciuCYzXkSaxbZHf-LRSZWHoUW4Y6d5XcmLIv8SBpwNQ4IYwyABxrSFT7OQEQn6xPmf6EnfLcnjMW8Sc8pdLHwCyxMIGRnx2Auspvc__xDoe3iqsyo5uPNszaMfh0xcALC3bYpvlpo/s640/E2CFC86A-D773-4FDD-A218-9ECEA538680F.jpeg" width="640" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">It's a dense cake, almost like a pound cake, so the light glaze was a nice compliment. </span></span><br />
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<img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBElZHH0Mb17nrYBcsp9pPdpEY7OmVRhbKHdCXeDp9sVtuQxlTvJwuAkOAJ9S835671xHJFiesARRxGg4_kIH_U-AHb8Mb6FRlDxhRO-Po014mlGqzBOHk9TZpVc3KGJ1EX3C-7ampf4/s320/87828AAE-F895-4723-83E5-F49476D8DC11.jpeg" width="480" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">We ate most of it as a breakfast cake.</span><br />
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<u><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Peach Bourbon Upside Down Cake</span></b></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">From June 2018 issue of <i>Southern Living</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 12</span><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredients:</u> </span></i><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1-3/4 cups butter, softened, divided</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups firmly packed light brown sugar, divided</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 peaches, peeled and cut into 4 slices</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 - 8 ounce pkg cream cheese, softened</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1-1/2 cups granulated sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6 large eggs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1-1/2 tsp. vanilla extract, divided</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 cups all-purpose flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp. salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup (2 ounces) bourbon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup confectioner's sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 to 2 Tbsp. milk</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><i>Method:</i></u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 325<span style="font-family: "arial" , "helvetica" , sans-serif;">°F</span>. Melt 1/4 cup of the butter in a small saucepan over medium, stir in 1/2 cup of the brown sugar. Cook, whisking constantly, until sugar has dissolved and mixture is thoroughly combined, about 1 minute. Pour mixture evenly into a 15-cup (10-1/2 inch) Bundt pan that has been heavily greased with cooking spray. Place peach slices in an even layer on top of brown sugar mixture.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Beat cream cheese and remaining 1-1/2 cups butter with a heavy-duty stand mixer on medium speed until creamy, about 1 minute. Gradually add granulated sugar and remaining 1-1/2 cups brown sugar, beating on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until yolk disappears. Beat in 1 tsp. of the vanilla.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Spoon batter carefully over peaches in prepared pan; level with a spatula.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake in preheated oven until a long wooden pick inserted in center of cake comes out clean, 1 hour and 25 minutes to 1 hour and 30 minutes. Cool in pan on a wire rack until pan is cool enough to handle but still hot, about 25 minutes. Remove cake from pan to rack, and cool completely, about 2 hours.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Stir together confectioner's sugar, remaining 1/2 tsp. vanilla, and 1 Tbsp. of the milk in a small bowl, adding remaining 1 Tbsp. milk, 1 tsp at a time, if needed to reach desired consistency. Drizzle over cooled cake. </span> <br />
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<br />Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-76135358579332871392018-08-27T18:51:00.011-05:002022-06-12T14:38:25.887-05:00Party Potato Salad<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; border: medium none;">
<span face=""arial" , "helvetica" , sans-serif"><a href="http://4.bp.blogspot.com/-RMIM4gtsx-g/ToYqk15AAPI/AAAAAAAAAng/Ssl6F8qbTLU/s1600/035.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kca="true" src="https://4.bp.blogspot.com/-RMIM4gtsx-g/ToYqk15AAPI/AAAAAAAAAng/Ssl6F8qbTLU/s640/035.JPG" width="640" /></a></span><br />
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<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">I love this potato salad. It's
what I've eaten all my life; my mom always made it like this. I normally make it </span></span><span style="font-family: arial;">only for</span><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"> parties and celebrations. This recipe will feed 15 -
20 people. This is always good for those <span face=""arial" , "helvetica" , sans-serif">holidays that call for picnic fare.</span></span><br /></span>
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<a href="http://2.bp.blogspot.com/-MHLymRZWpO8/ToYpjFnXI4I/AAAAAAAAAmk/jfLj_fic9qI/s1600/013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kca="true" src="https://2.bp.blogspot.com/-MHLymRZWpO8/ToYpjFnXI4I/AAAAAAAAAmk/jfLj_fic9qI/s640/013.JPG" width="640" /></a><br />
<span style="font-family: "arial";">The
first thing you want to do is get your eggs and potatoes cooking.
They need to cool before you mix everything together so get these done
first.</span><br />
<br />
<span style="font-family: "arial";">I cut the potatoes
into cubes that are roughly 1 inch. Carefully drop them in boiling
water that has been salted with a good Tbsp. of salt. You want your
potatoes to come out mildly salted.</span><br /><br />
<span style="font-family: "arial";">Once the water returns to a boil, lower heat and simmer until they are just fork tender. Start checking them after about 7 minutes and often after that. </span><span style="font-family: "arial";"><span style="font-family: "arial";">You don't want them to turn to mush.</span></span><br />
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<span style="font-family: "arial";"><a href="http://4.bp.blogspot.com/-Gu553lnZLWw/ToYpt4ds4NI/AAAAAAAAAm0/gJh5HVJtm-U/s1600/020.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kca="true" src="https://4.bp.blogspot.com/-Gu553lnZLWw/ToYpt4ds4NI/AAAAAAAAAm0/gJh5HVJtm-U/s640/020.JPG" width="640" /></a></span><br />
<span style="font-family: "arial";">Drain
in a large colander. I like to, lightly and politely, spray the
drained potatoes with cold water. Don't let the water come out of the
sprayer at full force; your potatoes are tender now and you want them to
retain their shape. Let them stay in the colander to completely cool
off.</span><br />
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<a href="http://4.bp.blogspot.com/-WR25b-5KEo0/ToYpmeH8q_I/AAAAAAAAAmo/Jnx-n9dDXvg/s1600/015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kca="true" src="https://4.bp.blogspot.com/-WR25b-5KEo0/ToYpmeH8q_I/AAAAAAAAAmo/Jnx-n9dDXvg/s640/015.JPG" width="640" /></a><br />
<span face=""arial" , "helvetica" , sans-serif">Once your eggs are done, drain and re-fill pan with cold water and make an ice bath.</span><br />
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<span face=""arial" , "helvetica" , sans-serif"> </span><a href="http://3.bp.blogspot.com/-6OSr_xJML-U/ToYprkLI83I/AAAAAAAAAmw/W5SaeS3waQI/s1600/019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kca="true" src="https://3.bp.blogspot.com/-6OSr_xJML-U/ToYprkLI83I/AAAAAAAAAmw/W5SaeS3waQI/s640/019.JPG" width="640" /></a><br />
<span face=""arial" , "helvetica" , sans-serif">While the
potatoes and eggs are cooking and cooling, dice up the rest of your
ingredients. I use Claussen Kosher Dills; the best in my opinion. You
will find these refrigerated, not </span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">shelved </span>on
the inside aisles. I always buy the Sandwich Slices. They are always
ready to go on a burger or sandwich and when you use them in a recipe
they're ready to be diced up.</span><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; border: medium none;">
<a href="http://4.bp.blogspot.com/-SuvjxedPNew/ToYpyEtKloI/AAAAAAAAAm8/s7SsPZL6HOM/s1600/023.JPG" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" kca="true" src="https://4.bp.blogspot.com/-SuvjxedPNew/ToYpyEtKloI/AAAAAAAAAm8/s7SsPZL6HOM/s640/023.JPG" width="640" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; border: medium none;">
<span face=""arial" , "helvetica" , sans-serif">My dice are between 1/4 to 1/2 inch.</span><br />
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<a href="http://2.bp.blogspot.com/-rsd8bVQTu9U/ToYppd6R9zI/AAAAAAAAAms/1HaqZZ5AnaI/s1600/017.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kca="true" src="https://2.bp.blogspot.com/-rsd8bVQTu9U/ToYppd6R9zI/AAAAAAAAAms/1HaqZZ5AnaI/s640/017.JPG" width="640" /></a></div>
<span face=""arial" , "helvetica" , sans-serif">Same with your red onion; dice <span face=""arial" , "helvetica" , sans-serif">between </span>1/4 and 1/2 inch.</span><br />
<span face=""arial" , "helvetica" , sans-serif"><br />
</span><br />
<span face=""arial" , "helvetica" , sans-serif"><a href="http://1.bp.blogspot.com/-2xF8xSWbn68/ToYp1ZYJQJI/AAAAAAAAAnA/1ihugVIhOSY/s1600/024.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kca="true" src="https://1.bp.blogspot.com/-2xF8xSWbn68/ToYp1ZYJQJI/AAAAAAAAAnA/1ihugVIhOSY/s640/024.JPG" width="640" /></a></span><br />
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<span face=""arial" , "helvetica" , sans-serif">Using
the egg slicer is the quickest way to get these diced up. Then you can
take the knife to them to chop them up a little more. It's a good
practice, in salad or soups, to try to have all of your components close
to the same size.</span><br />
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<a href="http://2.bp.blogspot.com/-B5Nx1hEuzw4/ToYqbu-lWDI/AAAAAAAAAnY/RfmYYW9Q9IM/s1600/032.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kca="true" src="https://2.bp.blogspot.com/-B5Nx1hEuzw4/ToYqbu-lWDI/AAAAAAAAAnY/RfmYYW9Q9IM/s640/032.JPG" width="640" /></a><br />
<span face=""arial" , "helvetica" , sans-serif">Pour your potatoes into a large bowl and add the pickles, onions and egg.</span><br />
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<a href="http://4.bp.blogspot.com/-dVNohjW66kM/ToYqR2_2PiI/AAAAAAAAAnQ/08rF5uP6AEQ/s1600/029.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kca="true" src="https://4.bp.blogspot.com/-dVNohjW66kM/ToYqR2_2PiI/AAAAAAAAAnQ/08rF5uP6AEQ/s640/029.JPG" width="640" /></a></div>
<span face=""arial" , "helvetica" , sans-serif">These
will be adding the moisture to your salad. When you add your moisture,
start with the amounts recommended in the recipe and if you like more
mayo, add it. Or, if you like a little bit more of a bite from the
mustard, add a little more.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Your
hands are your best tools to mix up your potato salad without making
mincemeat of your tender potatoes. I always wear these. These are my
best friends. You can scoop down and get big handfuls and gently fold
everything in. I simply can't do without these in my kitchen.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Cover
your serving bowl tightly with plastic wrap and store in the
refrigerator over night. It is important to have your salad cooled
before wrapping it up, otherwise you'll get condensation dripping into
your salad.</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><b><u>Party Potato Salad</u></b></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><i><u>Ingredients:</u></i></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">1 dozen eggs</span></span><br />
<span face=""arial" , "helvetica" , sans-serif">5 pounds russet potatoes</span><br />
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<span face=""arial" , "helvetica" , sans-serif">1 red onion, medium sized</span><br />
<span face=""arial" , "helvetica" , sans-serif">1 - 12 ounce jar Claussen Kosher Dills - Sandwich Slices</span><br />
<span face=""arial" , "helvetica" , sans-serif">1/2 cup pickle juice</span><br />
<span face=""arial" , "helvetica" , sans-serif">1/2 cup Hellmann's or Best Foods Mayonnaise</span><br />
<span face=""arial" , "helvetica" , sans-serif">1 Tbsp.<span face=""arial" , "helvetica" , sans-serif"> <span face=""arial" , "helvetica" , sans-serif">classic yellow </span>mustard</span> </span><br />
<span face=""arial" , "helvetica" , sans-serif">Salt and pepper to ta<span face=""arial" , "helvetica" , sans-serif">ste</span></span><br />
<br /><span face=""arial" , "helvetica" , sans-serif"> <u><i>Method:</i></u></span><br />
<span face=""arial" , "helvetica" , sans-serif">Boil, cool and peel eggs.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Peel potatoes and <span face=""arial" , "helvetica" , sans-serif">cut into 1 to 1-1/2" pieces. </span>Bring a large pot of salted water to a boil. Add the potato<span face=""arial" , "helvetica" , sans-serif">es<span face=""arial" , "helvetica" , sans-serif">. When water returns to a boil reduce heat <span face=""arial" , "helvetica" , sans-serif">and simmer until the potatoes are just fork tender. Check a<span face=""arial" , "helvetica" , sans-serif">fter 7 minutes for doneness. You don't want the potatoes to become mushy. Drain the potatoes into a large colander and lightly rinse with cold water.</span></span></span></span></span><br />
<br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">As the potatoes are cooling<span face=""arial" , "helvetica" , sans-serif"> chop eggs<span face=""arial" , "helvetica" , sans-serif">, o<span face=""arial" , "helvetica" , sans-serif">nion and pickles into 1/4" <span face=""arial" , "helvetica" , sans-serif">to 1/2" dice. Se<span face=""arial" , "helvetica" , sans-serif">t aside.</span></span></span></span></span></span></span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">In a small mixing bowl combine the pickle <span face=""arial" , "helvetica" , sans-serif">juice, <span face=""arial" , "helvetica" , sans-serif">Hellmann's and mustard.</span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">When potatoes are cooled, place in a large mixing bowl and gently fold <span face=""arial" , "helvetica" , sans-serif">in the onion, pickles and eggs until just combined. Preferabl<span face=""arial" , "helvetica" , sans-serif">y<span face=""arial" , "helvetica" , sans-serif"> with your hands, gently mix in your mayonnaise mix<span face=""arial" , "helvetica" , sans-serif">ture. Make any additions (mayonnaise, pickle juice, mustard) to your liking and salt and pepper to taste. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">When the potato<span face=""arial" , "helvetica" , sans-serif"> salad is completely cooled, <span face=""arial" , "helvetica" , sans-serif">cover with plastice wrap and <span face=""arial" , "helvetica" , sans-serif">r</span></span></span>e<span face=""arial" , "helvetica" , sans-serif">frigerate until very cold<span face=""arial" , "helvetica" , sans-serif">.</span></span></span></span></span></span> </span></span> </span></span></span></span></span></span></span></span></span></span><br />
Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-44400292175545085502018-08-20T16:42:00.000-05:002018-08-20T16:42:13.650-05:00Cleaning Up an Old Le Creuset Dutch Oven<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
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<img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pgGb9jaFXL5HjPN7SFqJXAjH-HjPI9dSL03bISqkXaVnmcW2f6QwX9F3t1JYQpU3WGBPXUQuWPuNuRC8QS2cu8dt26h-B_GDv9viEpRcKJKx1fgNq-g6YveiyN6Kv4N_xnFVclF-8sk/s640/34D96474-1709-422C-A556-B1D753CBF89F.jpeg" width="640" /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I found this little gem at an estate sale. It's an older 1 quart Le Creuset Dutch Oven. You can tell it is older by the handle on the lid. </span><br />
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<img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOyrCSE8t0Y0uqhxq5GJAzV9GaddjsJHQyuTcw-0Vne0MTcgGz9CYe7UeaPYl7lg2mh_4rvzxLB_QNRqAO8yRbqhd-OSAiF7P6q3irZhvl3bYBm3PBHPz6Mgcb9sqZ562mBFcLmxesqk/s640/378D15EE-10E9-44E9-810F-8E308DA59769.jpeg" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Newer lids have the black handle</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEclGoL6ZWYBuWL5sT52HCgAYJU2YbkIjbbKXBRFqFQlL_OpSvVgnwqD-gKENY_d6D474AmPEXzEFrfzIiczZP4ro8Yg9hyELCZyp8xmuZkgoJa8_bqSTsw3zKMylkk1tU_vd__9c1jIc/s320/39B96D2D-664F-421A-BDA0-B9CC85CD64B2.jpeg" width="240" /><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g-ZMeAKrgdRRWdAzuZFlIA-scrb-nJjrUbyTep7Xo4eC9X4SmKUdJvt2tAZH6f_jK-FlBijIR6q4nhPyWO5EMzVhgWMiAbknWHPA4wz_XdaBxttSe6-LEGB-H0b1uj0nnzi7y-Y4Y8A/s320/CC6180B7-613C-44F3-965A-EBC86DF98E0E.jpeg" width="240" /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The older Dutch ovens were marked on the bottom of the pots and the undersides of the lids as to what size they were. "A" indicates this is a 1 quart.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I bought it for only $11 but it was really nasty on the inside. Nasty<span style="font-family: "arial" , "helvetica" , sans-serif;"> dirty, but there were no huge chunks out of the bottom. </span>Since it was so cheap I thought I'd buy it and try to get it back to a usable state.</span><br />
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<img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbZWDrm6vRT1qfTo3kUTiJukiF7JxpqwbBUajpGajOgL35DmAbdr0wE8Pepk_bOn00iGufutwp1enTDJZau66ZSoY7L8pGLJ0EbkOR-1XL37pNcSbn8jJDAhl3XiNwztJkRdzirto5hAQ/s640/CA502D45-44E6-4E79-881E-7FB037AA77D2.jpeg" width="640" /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">First order of business was getting off the "old nasty". I soaked i<span style="font-family: "arial" , "helvetica" , sans-serif;">t in hot sudsy water<span style="font-family: "arial" , "helvetica" , sans-serif;">; I use Dawn dish washing soap.</span></span></span><br />
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<img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0J9IWtlX365EjIhotgsgXFf3wfoOhIVucmmMAPyLs2KBUUvl2TWvzu87nL8enp2C0I67p6EVkjcD8BsKEHwsNrG50WoCqYzePgGpnfEuUgSjrbSmFMj2kAwAMha5Wq7lOL4Tqf0zQiqs/s320/D535DA7F-9B05-44B6-94C2-5DC388546084.jpeg" width="240" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Then gave it a good scrub. This is a good scrub pad to use on your enameled cast iron. You don't want to use an SOS - type product or abrasive cleaners.</span><br />
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<img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0o8ZIS2JZi0zAkvTbnQsCc_Zklnt_-LLmtwKtZV-Ea-Aq-J9HQksXO4K-MvWgXD7WHtYj0IFpSPhXfoBit5ONu4JdLF17QUnRnC9on4BJbAosvIPLBjHxrvA9967b2AeY9IlqliKqEE/s640/893019DD-FDB2-4F33-9170-91D305DAB074.jpeg" width="640" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">This was the next step. I poured several inches of Hydrogen Peroxide into the pot and 1 Tbsp. of baking soda. </span><br />
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<img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFybUvYaSd_8QEHcyxgmzhMUMCuKh1vBNwSlUOoQYuCdeBq_la4jRaBifvdmFAiRbnZHpz3ITKhTX8rqYibN38KWHZno-tnq2seOqBa5ZDiolpwEuwIz_56tPcWexo8XJHcckpaK-FeMI/s640/33089CD1-C302-4CDE-A52B-2E211C60B693.jpeg" width="640" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I brought it to a boil then lowered the heat, put the lid on and simmered for 15 minutes. I let the mixture cool down and then used the Dobie pad to really scrub the inside. I used a good amount of elbow grease on the grimey parts.</span><br />
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<img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNzRvr2ee7V7F_Px_P6TSU4wMwap_bgUsA13c5xkeo4Ps7vHlkj10cWZoDn0_tLBUCeI2stEFZI0uLF-vIAzR4EbLkyvl2nTdJr0veR1HQTfqs12lYHRa3UG_d4Kw1lBPOu56MllKt6g/s640/FD408A37-2CD3-4E01-AF20-11619B9904CC.jpeg" width="640" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">This is how it turned out. Not bad. Got the sticky gunk out of it but it still was not as clean as I would want in order for me to cook in it.</span><br />
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<img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzBcc3IIF2iNDnEwj2_srGs-Asb4iRG89E8rmKXv8MHsk9kSf3yONcfJdYyXSR4BGsLA7hVvF2rvIqZCM-OHZhrLGdvmGS_oYB7CGMyDvKo-0VHt2vr5Yr9Dm8zYn7Pph_EmQ9Zbr8Vo/s640/E5136217-39A9-459B-9656-1EABA94C204B.jpeg" width="640" /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"> The final step was a good soak in OxiClean.</span><br />
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<img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNGXCUlFUWp5tprm282eUUAlsggCt6ZeXanOeB5nmdfx1itdlKRFZFQh3EnGNwd79be3_UmqZw0uic0adO41Qnn26NmitQ_JdMDVP6Y7hsyQLNPDleh0z6QTh-eUtmaZPdhFn_XekkIQ/s640/105BC0EE-208A-46BB-B3B5-AF66D0796C19.jpeg" width="640" /></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Four cups water and a half scoop </span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">of the powder </span>(scoop comes with the OxiClean) . Stir around every once in a while to dissolve and let sit for about 6 hours on the counter top.</span><br />
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<img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYXQG50_UrgWf_JGfTmXjHmXotpz159FssKOCM7ejGCo8MWL3T1pvPL4bG2Gs4nsnK06hoOI76T-VEw8tREHQ0gCIUdYCvrJ_IczcWHcXOTeLhft4g4s2b3OZ58sAreTSKfUELUIB0rU/s640/9E7BB526-198D-4787-A8E0-6176C06FBA25.jpeg" width="640" /></div>
<span style="font-family: Arial,Helvetica,sans-serif;">After one more cleaning in hot sudsy water here is what I have! All ready to use! Now there is no reason to spend $140.00 on a new one (smiling to myself)</span><br />
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Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-76854468144919460342018-06-27T15:43:00.002-05:002018-06-27T15:49:14.572-05:00Chicken Piccata<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><img border="0" height="480" src="https://4.bp.blogspot.com/-tyMnbbmWoxg/V0oYNF-W4NI/AAAAAAAAMf4/vWq8R4BYdaU2s6y_Ws-tw0V9QF-3dQ2twCKgB/s640/019.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Chicken Piccata is one of my favorite dishes to order from a good Italian menu.<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>Southern Living provide<span style="font-family: "arial" , "helvetica" , sans-serif;">s</span> a great recipe for <span style="font-family: "arial" , "helvetica" , sans-serif;">this</span> classic chicken<span style="font-family: "arial" , "helvetica" , sans-serif;">-lemon-caper dish</span>. This is an excellent recipe for Veal Piccata as well.</span><br />
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<img border="0" height="480" src="https://2.bp.blogspot.com/-7-gvSLDbasM/V0oYMn0UN9I/AAAAAAAAMfk/JfQIpBEcrnM3O5iRdBjCyqqA0X6hwl0NQCKgB/s640/012.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When I </span>can't fin<span style="font-family: "arial" , "helvetica" , sans-serif;">d thinner-cut breast cutlets, I <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">halve</span> a chicken breast half to make a thinner cutlet. </span></span>Pound the chicken breast <span style="font-family: "arial" , "helvetica" , sans-serif;">cutlets</span> between 2 sheets of plastic wrap. Pound to a thickness of <span style="font-family: "arial" , "helvetica" , sans-serif;">1/4<span style="font-family: "arial" , "helvetica" , sans-serif;"> inch</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://2.bp.blogspot.com/-PbhsTGrVv_0/V0oYMRrY1yI/AAAAAAAAMfY/2VoYLJh-cUc-yAnALytum3UB_JPdOBe8gCKgB/s640/009.JPG" width="640" /></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Prepare the flour, seasoning with the salt and pepper, and <span style="font-family: "arial" , "helvetica" , sans-serif;">lightly beating an white for dredging</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Squeeze your lemon juice. This is the primary <span style="font-family: "arial" , "helvetica" , sans-serif;">flavor</span> and ingredient in the sauce.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://4.bp.blogspot.com/-9J4KGIyG_SI/V0oYMSvrfyI/AAAAAAAAMfQ/nPoPfIq4I6YCW1onOt-zcAuXJ8S7yrxoQCKgB/s640/008.JPG" width="640" />You will also need some thinly sliced lemon rounds.</span><br />
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<img border="0" height="480" src="https://1.bp.blogspot.com/-v3Lhw924BmA/V0oYMK7usyI/AAAAAAAAMfM/Wpv8zmpMh7wGmMF3T1kPSNQ8BdZ8f2BZACKgB/s640/007.JPG" width="640" /><span style="font-family: "arial" , "helvetica" , sans-serif;">Chicken Piccata is not Chicken Piccata without these briny little flower buds. I love capers and I prefer the smaller-sized ones. </span> </div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Measure your oil and butter for cooking the chicken, as well as butter for the sauce.</span><br />
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<img border="0" height="480" src="https://1.bp.blogspot.com/-xxt5PMpJKXg/V0oYMriHWII/AAAAAAAAMfc/OouoF1yKCXItjAdI6Jj14qUwQihmFerpACKgB/s640/011.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Roughly chop the parsley for the sauce.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After dredging in the egg white and flour, brown the chicken, two cutlets at a time. Once the first two cutlets are done, transfer to a plate and wipe the skillet clean. Repeat with the <span style="font-family: "arial" , "helvetica" , sans-serif;">2 more Tbsp. butter and the remaining olive oil and remaining 2 </span>cutlets. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer the final two cutlets to <span style="font-family: "arial" , "helvetica" , sans-serif;">the holding</span> plate. After the last two cutlets, don't wipe out the skillet.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the chicken broth, lemon juice and capers to the skillet and bring to a boil over high heat. Scrape up the fond on the bottom of the skillet. Add the lemon slices to the sauce. Reduce heat to medium<span style="font-family: "arial" , "helvetica" , sans-serif;">, and simmer, whisking occasionally<span style="font-family: "arial" , "helvetica" , sans-serif;">, for 5 minutes.</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Whisk in remaining 2 tablespoons of butter. Whisk in parsley.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Spoon sauce over chicken, and serve immediately. I served the chicken with pasta and spinach soufflé</span><br />
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<u><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chicken Piccata</span></b></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from <i>Southern Living </i>Magazine</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 4 </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 (5 to 6 ounces) boneless<span style="font-family: "arial" , "helvetica" , sans-serif;">, skinless </span>chicken breast cutlets (or 2 breast halves, sliced to make 2 thinner cutlets)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup all-purpose flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1-1/2 tsps. kosher salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp. black pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 large egg white, lightly beaten</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6 Tbsp. salted butter, divided</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbsp. olive oil, divided</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup chicken broth</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup fresh lemon juice</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbsp. brined capers, drained and rinsed</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup chopped fresh flat-leaf parsley </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><u>Mise en Place:</u></i></span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">f</span>latten chicken cutlets</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">prepare flour seasoned with the salt <span style="font-family: "arial" , "helvetica" , sans-serif;">& <span style="font-family: "arial" , "helvetica" , sans-serif;">pepper</span></span> and egg white in dredging dishes</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">measure</span> butter and o<span style="font-family: "arial" , "helvetica" , sans-serif;">live oil for divided uses</span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">measure chicken broth</span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">squeeze fresh lemon juice</span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">slice some thin slices of lemon </span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">drain and rinse capers</span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">chop parsley</span></span></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><u><span style="font-family: "arial" , "helvetica" , sans-serif;">Method:</span></u></i></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Place each chicken cutlet between two sheets of <span style="font-family: "arial" , "helvetica" , sans-serif;">plastic wrap and flatten to 1/4-inch thicknes<span style="font-family: "arial" , "helvetica" , sans-serif;">s using a meat mallet or rolling pin. </span></span></span> Dip each cutlet in the egg white and dredge in the flour mi<span style="font-family: "arial" , "helvetica" , sans-serif;">x</span>ture, <span style="font-family: "arial" , "helvetica" , sans-serif;">s</span>haking off any excess.</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a large cast-iron skillet over medium-high heat. Add 2 cutlets<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>and cook until golden brown, 2 to 3 minutes on each side. Transfer to a plate. Wipe skillet clean and repeat process with 2 Tbsp. butter and remaining 1 Tbsp. oli<span style="font-family: "arial" , "helvetica" , sans-serif;">ve oil and remaining 2 cutlets. <span style="font-family: "arial" , "helvetica" , sans-serif;">Move the cutlets to the <span style="font-family: "arial" , "helvetica" , sans-serif;">holding plate<span style="font-family: "arial" , "helvetica" , sans-serif;">. discard drippings but do not wipe skillet clean.</span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add chicken broth, lemon juice, and capers to skillet. Bring to a boil over high heat, stirring and scraping bottom of skillet to loosen the browned bits (fond). add thin lemon slices. Reduce heat to medium and simmer, whisking occasionally, 5 minutes. Whisk in remaining 2 Tbsp. butter. Whisk in parsley. <span style="font-family: "arial" , "helvetica" , sans-serif;">Spoon sauce over chicken and serve immediately <span style="font-family: "arial" , "helvetica" , sans-serif;">with past<span style="font-family: "arial" , "helvetica" , sans-serif;">a.</span></span></span> </span></span></span></span></span> </span></span>Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-33177237056844424592018-05-23T14:30:00.000-05:002018-05-23T14:30:06.740-05:00Strawberry Ice Cream<div style="text-align: center;">
<img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8eyFr46vXx2G_0IrqGcZeJ-Ei_Iq0pogxa4HqB9FTpJwxXcBBOtlMhYLog8CO5Rzpzo6nStKkVv_QXDLKREuiW4R8WQtuDagROrkrG2bggekva7PU0ghub92eeNxLLYqBJLbLstt3o8/s640/4AA3A816-9CDC-4D8E-8BFF-7A7206EF798E.jpeg" width="480" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">This may be the best strawberry ice cream I have ever tasted. Pulled it from the current June 2018 issue of Martha Stewart Living.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Start it the night before you want to make it.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Clean and halve a pound of fresh strawberries and put them in a blender or a food processor along with lemon juice and sugar. Process until nice and smooth.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqt5Blwt7mPuNZxxqi4jZqOkAr-ohpMlL0_Gi02b5yLmQ-8h5aaeYH1l3RxdXxqnUr1u7_KI9g0m-FC3bal3Rv6qtaUd1F3GyDzzKJvdEEbW92KLkEdj8U3_-0VaaFemej4W9K2HNqxYk/s640/2DE87D52-1887-4601-A609-E47A0DDA3D6B.jpeg" width="480" /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Press the purée through a fine sieve. You should get around 1-1/2 cups of purée.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bring the milk, cream, corn syrup, and sugar to a boil and simmer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBJRGeRbEwga5wb-zQPW8UwodjGeqBPXurGMxLhaBfJ4GDnZPNFmWF3HBYqzUHyD6ByxkwBPu9trVrhyphenhyphen99P82hDgmMBB4C3zw6GwrN6Ajf6ZchJCs1ffeslXVIpnIHNYSLmea1KAOKTk/s1600/10150F55-82D2-4F3C-9BC4-3699F06FEA52.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdBJRGeRbEwga5wb-zQPW8UwodjGeqBPXurGMxLhaBfJ4GDnZPNFmWF3HBYqzUHyD6ByxkwBPu9trVrhyphenhyphen99P82hDgmMBB4C3zw6GwrN6Ajf6ZchJCs1ffeslXVIpnIHNYSLmea1KAOKTk/s640/10150F55-82D2-4F3C-9BC4-3699F06FEA52.jpeg" width="480" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cool the cream mixture in an ice bath until cool.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2hgyuCSgLcOt-_NZdrBgG_MkCr8c62vR8wK5uoWQgLMAwBmcQNM6FjeX0PhHZpiNRTgc8C5h8EMOB5UZlWq1vNNia5XQHSzQoablsLSFQo9r4jhQ11aB3fof7RXC2IdcSkGnYpvknlA/s1600/A5BB95B2-DE9C-4D8F-8382-1D292B9FF376.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2hgyuCSgLcOt-_NZdrBgG_MkCr8c62vR8wK5uoWQgLMAwBmcQNM6FjeX0PhHZpiNRTgc8C5h8EMOB5UZlWq1vNNia5XQHSzQoablsLSFQo9r4jhQ11aB3fof7RXC2IdcSkGnYpvknlA/s640/A5BB95B2-DE9C-4D8F-8382-1D292B9FF376.jpeg" width="480" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Once the cream mixture is cool, add the strawberry purée. Cover with plastic wrap and refrigerate overnight.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Roughly chop the 8 ounces of strawberries and add to a mixture of vodka and sugar. Cover and allow to macerate overnight in the refrigerator.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The next morning, process in your ice cream maker according to directions. When the ice cream gets to a soft serve stage, drain the reserved strawberries and add to the ice cream. Use the drained vodka for another use (like a cocktail). </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Spoon ice cream into a bread pan and refrigerate.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> <u><b>Strawberry Ice Cream</b></u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Makes 1-1/2 quarts</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">From<i> </i>the June 2018 issue of <i>Martha Stewart Living</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fresh strawberries - 1 lb. plus 8 ounces more; </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tbsp. fresh lemon juice</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp. kosher salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup low-fat milk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup heavy cream</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2/3 cup granulated sugar, plus 1/2 cup for macerating</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup light corn syrup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup vodka</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><u>Mise en place:</u></i></span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Clean and hull the pound of strawberries and cut in half</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">clean and coarsely chop 8 ounces of strawberries</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">squeeze lemon juice</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">measure out all other ingredients</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><u>Method:</u></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a blender or food processor, purée the halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve (you should have 1-1/2 cups of purée; reserve any excess for another use).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Combine milk, cream, 2/3 cups sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes. Strain mixture into a bowl, set the bowl in an ice bath and let stand, stirring occasionally, until cold. Stir in strawberry purée. Cover with plastic wrap and refrigerate overnight. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Stir together the remaining 1/2 cup sugar and vodka. Add chopped strawberries and macerate, covered overnight in the refrigerator.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Process the purée mixture in your ice cream maker according to the directions. When the ice cream is at the soft serve stage (towards the end of processing), drain the chopped strawberries and add the berries to the ice cream. Save the liquid from the macerating strawberries for another use; most likely for a cocktail 😀</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer the ice cream to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week. Let stand at room temperature 10 minutes before serving. </span><br />
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Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-6990861567561254702018-05-22T20:47:00.001-05:002018-05-22T20:47:36.523-05:00Crispy Shrimp Tacos<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5rRp0ETqmOb8f12AKfYwDlbDSaHJ7LUfWSBWOYpz_q3hsSRtkKm60pWIbWklXd_ImxApRZSteJGp3NCRYLwqQJHt1p5V_lmFiQgs69e6w6UB6Ncs_rCjjngS3zTMspjB6iOjBfBGm4U/s640/Crispy+Shrimp+Tacos+%252812%2529.JPG" width="640" /><span style="font-family: "arial" , "helvetica" , sans-serif;">These are goooooood</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieb_67XR8vIG2Q0LArQ7Wfd7wQhCiL8T9oRLX2-KHeyBGfxUftxzKewC8DZchL2VncIlqyNsD0eDPleUWOj64mNjGUiSPrQcgw3mxvsC6HlO5r2Qc5eAy0eiqsULSnUgf0_MlIJI_F0Fo/s640/Crispy+Shrimp+Tacos.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Here is what you need for your filling. Tomato, catsup, garlic, lime juice, salt, black pepper and, of course, shrimp. Note there is no jalapeño because Lovey doesn't do jalapeños.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3WCV2v1XYFcN7EQjHUvG8AfzzM2v3aaomaOLfr9iItpIQbLmlG7ckTfnsPT8zLDOWrlm-qIIvH1nTcp6WJS_-xvExThhHPiUVIzz0M4buJER-GBe1vzg-M_fGRdQMe5-UxuYY0O0EBI/s640/Crispy+Shrimp+Tacos+%25286%2529.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Prepare whatever condiments & toppings you want to <span style="font-family: "arial" , "helvetica" , sans-serif;">use and hold in the refrigerator.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLp2YVX0Ntlbn1mmQfAeJe6TwG-x2Fr-XY-LyFLJHjqFQevJQqZKX67-e0qWY52vOtrtahiWjFKw3c0z-K6VYLnGfQh8AJwEDj4FzMvatoumDKy3pboDmEThFi1gCdBT3Si0_0vQyz_E/s1600/Crispy+Shrimp+Tacos+%25284%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLp2YVX0Ntlbn1mmQfAeJe6TwG-x2Fr-XY-LyFLJHjqFQevJQqZKX67-e0qWY52vOtrtahiWjFKw3c0z-K6VYLnGfQh8AJwEDj4FzMvatoumDKy3pboDmEThFi1gCdBT3Si0_0vQyz_E/s640/Crispy+Shrimp+Tacos+%25284%2529.JPG" width="640" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Shred your cheese.</span></span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5evSes76kBBct_kmva_3ZkGwseU2kWVoqV2QmKZX0tYc7BakesdVWczOfBY7AuW8YGOtWbUKIR29KLBjZfR6Tmh50xXCEtubxTQxUJuUgxpwa_jI6fma0MQ2tuTq9VTo2i099lJplvM/s640/Crispy+Shrimp+Tacos+%25283%2529.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Combine the tomatoes, onion, jalapeño, catsup, lime juice, garlic, part of the salt and pepper. I left the jalapeño out because Lovey doesn't like the heat. If I were making these for myself I would definitely add the jalapeño.</span></span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfp_zacGjclH-2lQ1qNThDyIXhHWmQ79tEFToeo8tYRBgnWIBzA2O-Jtba3KnD7p-zu7_QjNSmHjRfE_K_5eypbLAmffgt6IElB_KRWfb5tFHwgY3a20mGJRFp4wNScMjOk6iwX2naXSc/s640/Crispy+Shrimp+Tacos+%25285%2529.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"> Sauté this mixture until is begins to thicken and the tomatoes begin to break down.<br /><u></u></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2xIoTqHmNLpn9sqyMK_z1tqEiXt2HELlg467iBu8CdHT9rq4qYgFspCnY3K7tZt44791gfClP45D8nooB0k66ME_yqK43i1MFdUYFZBreJRr4W2qyuZklBi6lCI4s0Re4n1UJWW9pyco/s640/Crispy+Shrimp+Tacos+%25287%2529.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Reduce your heat and add the shrimp.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSp-RLylplVqVTi4uqktRtBj7WOAGGvsF2n4uH_pF09_VN3cik49V4DSaLdNHjR6qJVIR9dTGtzPOUuhC7OfVeFLTSzDPPJMRD5FyK3ASxzX71sfProzhG2b8zf7KP9YsBvQ9XN74ymxQ/s640/Crispy+Shrimp+Tacos+%25288%2529.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"> Line two baking sheets with parchment and place 6 tortillas on each sheet. Brush the tortillas with oil.</span></span><br />
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<br /><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4ZRwv-Ix0uzKMXJYmnlwfmkJ2sC9EAcj4qglxjeg13CuY_feR78OUxtt6WuPsUXNdhfsRO0S2s3nUGaYwRLm7fwzrcl68AawM8JkPsp7b9XeWBaBVvC9mRzvP-M9A_lP_2gdiOS-JdI/s640/Crispy+Shrimp+Tacos+%25289%2529.JPG" width="640" /></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Divide the cheese among the tortillas</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn3rqoSKIyEXlT6PLjHDSqLYqu4UTtpUIp81e6AyzZyjGGXrmcBQyOw73JvUhIBwh1PmYfs9vp94TR_1YogKuUUfEljDssR_8ZMF7ZLgk1KFQl6yWqOXEBgyVRSZxzhfuxhBvP0aOAcVs/s640/Crispy+Shrimp+Tacos+%252810%2529.JPG" width="640" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Add the shrimp mixture and bake, one sheet at a time, until the cheese melts and the edges begin to brown.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN4-9fJX-fOyqY14-SQaj2iHm6-w1QhrrE4cvdwxf8do1aPdyyJ8CnRO1ycHRKl7eii41dtjZGeElcWM_HRnGCJfJgWb_YYwdsWYbMLyMu8MukwfS_ree_BG2GgqBpejoOzJSzXsPHMpk/s640/Crispy+Shrimp+Tacos+%252811%2529.JPG" width="640" /><span style="font-family: Arial, Helvetica, sans-serif;">Garnish with your toppings</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wGIINWcQRQ9VhXzJ_jM4A5JQ9YUB36DEJffG3KuJt5uOV1SpuvyJFdZlbHaWQvJ-sjXXD5jQpdxzVRxspWHcf1JmXt0_638qo6giFoG1PqjSlECGPzzJERNdQ2fpVT5hJ3Z9lNg22uY/s640/Crispy+Shrimp+Tacos+%252813%2529.JPG" width="640" /><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fold them in half and serve them up with re-fried beans and Spanish rice.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Shrimp Tacos</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Adapted from Feb/Mar 2018 issue of "Cook's Country"</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serves 4 to 6</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small yellow onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 jalapeño</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. catsup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp. lime juice, plus lime wedges for serving</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 garlic cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pound large shrimp (26-30 per pound count)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp. vegetable oil, divided</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">12 (6-inch) corn tortillas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 ounces Monterey Jack cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">iceberg lettuce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">diced avocado</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">fresh cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salsa</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><u>Mise en Place:</u></i></span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">core and chop tomatoes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">finely chop the onion</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">stem, seed and mince jalapeño</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">juice lime and cut more lime(s) into wedges</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">mince garlic</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">peel, devein and remove tails from shrimp; cut shrimp into 1/2 inch pieces</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">shred cheese (should have about 2 cups)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">prepare condiments: shred lettuce, chop avocado, chop cilantro</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"><i><u>Method:</u></i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Adjust oven rack to lowest position and heat oven to 450° F. Combine tomatoes, onion, jalapeño, catsup, lime juice, garlic, 1 tsp salt, and 1/4 tsp. pepper in a large bowl.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat 1 Tbsp. oil in a 12-inch skillet over medium-high heat until shimmering. Add tomato mixture and cook until liquid is slightly thickened and tomatoes begin to break down, 5 to 7 minutes. Reduce heat to medium, stir in shrimp, and cook until shrimp are just opaque, about 2 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Line two rimmed baking sheets with parchment paper. Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet). Brush tops of tortillas with the remaining 2 Tbsp. oil. Divide Monterey Jack evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, 7 to 9 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Garnish with lettuce, avocado, cilantro, and salsa, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.</span>Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-56531236462612259772018-05-21T23:07:00.002-05:002018-05-21T23:07:23.287-05:00Shepherd's Pie<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="415" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlGsgAqpzCTQs_59YkAHFNDn3sJR061EZKl5dilXP5CgyrTJ-H2F9cYLm8PzV3XM5LtMaoyi4L1G00FaESh2Y-HnPV5rzzXa2ZcyhUP_P7Tv_EANE_I9TWKZmgI0JkzSKKOf1aXmixYc/s1600/Shepherd%2527s+Pie+%252812%2529.JPG" /></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">Shepherd<span style="font-family: "arial" , "helvetica" , sans-serif;">'s Pie is a dish I make more often in the winter months. Night before last we had a wonde<span style="font-family: "arial" , "helvetica" , sans-serif;">rfu<span style="font-family: "arial" , "helvetica" , sans-serif;">l rain storm and it really cooled us down; almost like <span style="font-family: "arial" , "helvetica" , sans-serif;">Autumn. <span style="font-family: "arial" , "helvetica" , sans-serif;">Good night to make this one more time before the 10<span style="font-family: "arial" , "helvetica" , sans-serif;">0<span style="font-family: "arial" , "helvetica" , sans-serif;">° + temperatures return and stick around for a couple of months. </span></span></span></span></span></span></span></span>Classically made with lamb (and what I prefer), the version in our household is made with a lean ground <span style="font-family: "arial" , "helvetica" , sans-serif;">sirloin</span> or ground bison. Lovey prefers it that way.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQDFh0n1pOoWq5FxQRFfMfh_tA3G9v2twmVdbDrRgb-sdk8SsfoFlLMLpLVEEWCxjWVfAZm7RefnwOGHu8sT-a-SR2lYpSyhhOMiger8jsxZpDcUy_cbIb-1VAYKmgCEdbJ6kKkHDnJo/s640/Shepherd%2527s+Pie.JPG" width="640" /></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">It's full of all sorts of wonderful produce. Instead of the potatoes being a part of the filling they become the topping, or crust, of the pie.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There are a lot of ingredients in this recipe but it is a simple one to put together. A word on the red wine. Don't use a super expensive wine <span style="font-family: "arial" , "helvetica" , sans-serif;">yet</span> don't use one you would mistake for vinegar. </span><br />
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<img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwda6uHX6Y0TnkhPAb3e5_Of7nEgCptmLNzdxKZFeBHiqR9qVDnhtW8DqCSMkzwPB74l5Z_4D_yX0TCiJ5w4hAn_mQQXs-J2ZV_f8RtQmBsZ8D4Yz8CG69CW52gv6Lwhy4PETIcZg9zm4/s640/Shepherd%2527s+Pie+%25281%2529.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">If you live in the Dallas-Fort Worth area <a href="https://www.burgundypasturebeef.com/" target="_blank">Burgundy Pasture Beef</a> is a great option for your meats. In Midland I use <a href="http://www.midlandmeatco.com/" target="_blank">Midland Meat Company</a>. Seek out a local gr<span style="font-family: "arial" , "helvetica" , sans-serif;">ass<span style="font-family: "arial" , "helvetica" , sans-serif;">-fed beef source <span style="font-family: "arial" , "helvetica" , sans-serif;">in your area. It will be well worth the $$$$$$.</span> </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Es0Snj2cd2kMDhgGHCuATgc4q9O2bkcDFVdd_ODryMvpZJlnJC-dyJDhXgbzWRSUmYTm1qaE3-20KbFaKYw5-8dSHHhDAPn6_3JZKp866879V2qbMq6vuIz0mQ0HIdhAL3kDqENhbiQ/s1600/9A4A4F62-7AB4-4377-B131-F28FD7CB74F5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Es0Snj2cd2kMDhgGHCuATgc4q9O2bkcDFVdd_ODryMvpZJlnJC-dyJDhXgbzWRSUmYTm1qaE3-20KbFaKYw5-8dSHHhDAPn6_3JZKp866879V2qbMq6vuIz0mQ0HIdhAL3kDqENhbiQ/s640/9A4A4F62-7AB4-4377-B131-F28FD7CB74F5.jpeg" width="480" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Prepare the mashed potatoes for the topping and set aside while you prepare the filling.</span> Put on a pot of water with a Tablespoon of salt to boil. Peel and chop the potatoes into 1/2" cubes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh779CJApfaB0LkPwtTgepc6I7zXA88bF773Oj-5LypT-85MUUWP0xe3mts9es9kzprpHJpyLL5pRyQEFO6FEO6xYO9-DZwKS9vQQkWLqZueXUkqRsWjLH842z4Kyk_QBS_xMpzqzrvjJ8/s1600/6E98C1E2-14DD-4F23-B33E-31C2FD4769F4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh779CJApfaB0LkPwtTgepc6I7zXA88bF773Oj-5LypT-85MUUWP0xe3mts9es9kzprpHJpyLL5pRyQEFO6FEO6xYO9-DZwKS9vQQkWLqZueXUkqRsWjLH842z4Kyk_QBS_xMpzqzrvjJ8/s640/6E98C1E2-14DD-4F23-B33E-31C2FD4769F4.jpeg" width="480" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">While the potatoes are cooking gather together the rest of the ingredients you will need for the potatoes. The mashed potatoes are a little different for this dish than the fluffy, buttery ones I make to eat with, say, fried chicken. These need to have a little more substance so they stand up nicely on top of the meat mixture. The egg yolks lend to this, as well as the half and half. Note in the photo there are two egg yolks. Normally, I use one but the yolks that were coming out of the eggs I had on hand were so tiny!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Whip them up and set them aside until you are ready to spread on top of the pie.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bgK4GmvICIYU8aR9mJbEJ0JYybF7Hh_7JJMA0m_HaIwDjpw-CIwFJr15rPzwwe2s7rsGEkJZu-WzDj7RiIfI4cP3NW5s1NUjyo9eOt3ElaW8a_6Ms8Z9IyHC19zhR0Eq1OwXBiNL34Q/s640/Shepherd%2527s+Pie+%25282%2529.JPG" width="640" /> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Prepare the rest of your ingredients and have them ready to go. Here is how I <a href="http://cookingthroughtheclippings.blogspot.com/2012/02/random-cooking-tips.html" target="_blank"><span style="font-family: "arial" , "helvetica" , sans-serif;">remove</span> the corn kernels off the cob. </a><span style="font-family: "arial" , "helvetica" , sans-serif;">When you are prepping all of y<span style="font-family: "arial" , "helvetica" , sans-serif;">our ingredien<span style="font-family: "arial" , "helvetica" , sans-serif;">ts<span style="font-family: "arial" , "helvetica" , sans-serif;"> fo<span style="font-family: "arial" , "helvetica" , sans-serif;">r the filling, rinse the frozen peas and combine with the corn and hold in the refrigerator until they are ready to be added.</span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7E3fGRnHBYCIBZYnDrLawsfBdAjq1a-iVQM8ElBSzaATluKpndGHDIM3FMFJ_BvcEecUymL6autnPurVn1HiTZA3bLCW05Zkr3NpQZZzecDQOB7fTfpsPLSkufnXvYQEayCNUPDiRH-A/s640/Shepherd%2527s+Pie+%25284%2529.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sauté the onion, carrots and garlic.<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>Add the ground beef and cook until it is browned then </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">s</span>prinkle flour over the meat mixture and mix to coat </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemkW1q105yjOkV2ErNJUwQEp-iqDsXk7jegW5h6IJl_nXv3upfq9XmS9r1FqrsNxgxePqHuj_iG57kLTvCJqwHwPYZnT2UzbebIm9CrSDpft2z2atoMXv_eorgdHqsa1PjWtBrIJJgMo/s640/Shepherd%2527s+Pie+%25285%2529.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">After the flour has cooked for a minute, a</span>dd the <span style="font-family: "arial" , "helvetica" , sans-serif;">stock</span>, wine, Worcestershire and the herbs and bring to a boil.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANSD7bfl3s1kRwHXlaSVz0CQHAShDxLz20rJLYPpiaRFjhTv7W-kMnxe2XbkS6vPHhX9ulAbCTUpXIrUPdOEJgHzVBs27Uh_U_Zs6xC9sXj5IyaHh0OQdTzC40g584-QXNlBKZubBVRQ/s640/Shepherd%2527s+Pie+%25287%2529.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cover, r</span>educe the heat and simmer until the sauce thickens. <span style="font-family: "arial" , "helvetica" , sans-serif;">If you don't have a lid large enou<span style="font-family: "arial" , "helvetica" , sans-serif;">gh for your skillet, use a cookie sheet like I did</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_VCNt840K1S1DAqbhAAZqadhYm2P5gYvShtGSiFVK7BARh9kyefOAmMp6LVrJr_a-3mAHbQjKs4RhN6SFajEHOjz-i0-aD1bwn0A-XEffc6Sj5qg_pAT8IkS6_pGd7XMy5uqonmw8Ls/s640/Shepherd%2527s+Pie+%25286%2529.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in the corn and peas </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje330czJyfdBviwbK0e11oWZnRSwm5IdEvoe5JGDuchJwBe4eRbtmX8bF3q6_dcDMZYb_Z5GoD4AGtevoRmQT1IAxKrXW-AsnE8jHY3gDELDWiwhZWyPxndXrorV3hWbX2zZMHcOXXhuo/s640/Shepherd%2527s+Pie+%25288%2529.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">and pour into a 2 to 3 quart baking dish</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiblS9sSTYzcWa-hbV3RNkpMqONjyJCWEJir0FosX-mJElQZrkpTYEmRqSyA8DNOPg-95HbsivhfLqGIz4efm6i82I5487BZlqbENaUO7ulQxzBevVQp-p3kyQTSeSMSA7BFnpjcVyyvGU/s640/Shepherd%2527s+Pie+%25289%2529.JPG" width="640" /> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Spread the mashed potatoes over the meat mixture. Make a good seal between the potatoes and the sides of the casserole dish </span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitu1oD71bWGNKMXjwNM99VYcRTqdNPgGu6_qh9CewraZkpv9exuqqzA5_4-OHwwooUpzfG6fbIVB0XJG6QXjiUQ0-2PXjunlWEAVxJhir3nRD7mJLtHWm9wiwTbxOfr-XTna9WXUBY0kA/s640/Shepherd%2527s+Pie+%252810%2529.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">With a fork make a decorative pattern in the potatoes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjfZ4-xHJD3AojuOxwNYOgNrkqGzUWVbR-o-f-PUrWAT_bKXmIsinHbUC1xFDnC6kUojowj62wVL99CEKEZq_zEjJ5-jDGRhRrXnNh7EyDqSbwDyHUr5z1KrWXLfMVlI1yw-pevsGkTUg/s640/Shepherd%2527s+Pie+%252811%2529.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">I normally make this wavy pattern. </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The ridges will <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">brow<span style="font-family: "arial" , "helvetica" , sans-serif;">n<span style="font-family: "arial" , "helvetica" , sans-serif;"> nicely</span></span></span></span></span></span></span>.</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>Bake in a 400° oven for 25 to 30 minutes or until golden brown. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is another pattern </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A great one-dish meal. We add a small dinner salad on the side.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>Shepherd's Pie</b></u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from Alton Brown</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serves 8</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u><i>Ingredients:</i></u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>potatoes--</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 pounds Russet potatoes, peeled and cut into 1/2 inch pieces</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbsp. Kosher salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 Tbsp. unsalted butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cups Half-and-Half</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 egg yolk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>filling--</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbsp. canola oil</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup chopped yellow onion</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup chopped ca<span style="font-family: "arial" , "helvetica" , sans-serif;">rrots</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves garlic, minced</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 pounds ground sirloin or bison</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3 Tbsp. all-purpose flour</span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup beef <span style="font-family: "arial" , "helvetica" , sans-serif;">stock</span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup dry red wine</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp. Worcestershire Sauce</span> </span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tbsp. chopped fresh rosemary</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp. chopped fresh thyme</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 ears fresh corn on the cob<span style="font-family: "arial" , "helvetica" , sans-serif;">, kernels removed</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup frozen peas</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp<span style="font-family: "arial" , "helvetica" , sans-serif;">s. ground black pepper</span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp. <span style="font-family: "arial" , "helvetica" , sans-serif;">Kosher salt</span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u><i>Method:</i></u></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Potato<span style="font-family: "arial" , "helvetica" , sans-serif;"> Crust:</span></b></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium saucepan bring water (enough to cover the potatoes<span style="font-family: "arial" , "helvetica" , sans-serif;">) to a rolling boil. Add <span style="font-family: "arial" , "helvetica" , sans-serif;">salt</span></span></span> to water and add the potatoes. Return to a boil then turn down to a simmer. Cook until the potatoes are f<span style="font-family: "arial" , "helvetica" , sans-serif;">ork tender, about 10<span style="font-family: "arial" , "helvetica" , sans-serif;">-<span style="font-family: "arial" , "helvetica" , sans-serif;">1</span></span>5 minutes</span>. Drain and transfer potatoes to a mixing bowl. Throw in the butter and slowly begin to dry whip potatoes. Add the half & hal<span style="font-family: "arial" , "helvetica" , sans-serif;">f and whip until smooth and creamy. Add the egg yolk and mix until <span style="font-family: "arial" , "helvetica" , sans-serif;">incorporated. Set potatoes aside.</span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> <b>Filling:</b></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 40<span style="font-family: "arial" , "helvetica" , sans-serif;">0°F. Heat the canola oil in a 12-inch saut<span style="font-family: "arial" , "helvetica" , sans-serif;">é</span> pan over medium high heat. Add the onion and carrots and saut<span style="font-family: "arial" , "helvetica" , sans-serif;">é for several minutes. Add the garlic and stir to combine. Add the <span style="font-family: "arial" , "helvetica" , sans-serif;">ground meat and cook until browned and broken up, about 4 minutes. Sprinkle the meat mixture with flour and mix to coat; continue to cook for 1 more minute. Add the broth, red wine, Worcestershire, rosemary, thyme and stir to combine. Bring mixture to a boil, reduce heat, cover and simmer slowly for 10 minutes or until the sauce thickens. Season with the salt and pepper<span style="font-family: "arial" , "helvetica" , sans-serif;">, to taste<span style="font-family: "arial" , "helvetica" , sans-serif;"> (<span style="font-family: "arial" , "helvetica" , sans-serif;">you may not need any salt depending on how salty <span style="font-family: "arial" , "helvetica" , sans-serif;">you make your potatoes).</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fold the corn and peas into the meat mixture and spread evenly into a 2 to 3 quart glass baking dish. <span style="font-family: "arial" , "helvetica" , sans-serif;">Using an offset spatula, spread</span> the mashed potatoes, creating a seal around the edges to prevent the mixture from bubbling up. Smooth top<span style="font-family: "arial" , "helvetica" , sans-serif;"> then make a decorative pattern in the potatoes with a fork.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Place on a baking sheet in the middle rack of the oven and bake<span style="font-family: "arial" , "helvetica" , sans-serif;"> for 25 minutes or until potato crust it golden. If you need you can the broiler <span style="font-family: "arial" , "helvetica" , sans-serif;">in </span>the <span style="font-family: "arial" , "helvetica" , sans-serif;">last minutes to brown the potatoes more. Remove to a rack and <span style="font-family: "arial" , "helvetica" , sans-serif;">rest</span> for at least 15 minutes before serving.</span></span> </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span>Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-30481729708140036612018-04-01T22:08:00.001-05:002018-04-01T22:08:05.290-05:00Old Fashioned Corn Bread<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfW1-SvMOeIFQHy8luBHgslsWvkUVKRaRsVBtxa5GVCBEAWBj5Zm0vAVXDHShY0GxSYEZpfBA5k2M7_vZDljn0_yZBDXUCRuIeVTW3jvRz00drSpi7kBCvjo9vlHV507jOuJq_gbR51U/s640/Cornbread.JPG" width="640" /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Yellow and crispy, this is the cornbread I make to serve with a pot of beans or chili </span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKr1oBYSkJaU__nzSeozKM4oMbSY3x53eUw1q6XeVg_nFAjAiis3Imyi_zizbeygjMACnmgabDzhBGQUTDxI-bTMVWfAuW1p0z3UfUxNihe-Ffrp1fA64Rfcy-1RqVIM5ltQe6HMVjfs/s640/Cornbread+%25282%2529.JPG" width="640" /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There's nothing special about the ingredients. This is probably <span style="font-family: "arial" , "helvetica" , sans-serif;">the c<span style="font-family: "arial" , "helvetica" , sans-serif;">losest yo<span style="font-family: "arial" , "helvetica" , sans-serif;">u get to </span></span></span>most of our mothers' and grandmothers recipes.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-jcgf3AkWfGt7ihbwB_ckDTLbThKQDYKtS_fLqku_I180R751nqqlZKvMQ3fVmI9DBXQA7LH33g983BzXHRYR9bHpNXWhq7vonX04Z7-DBGbxpkWXKW_MHMMQnSoeBCz2A4dlqcJRGv8/s640/Cornbread+%25283%2529.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">For the buttermilk, I prefer to sour my own; I like the taste better. Feel free to use buttermilk.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you do prefer to make you<span style="font-family: "arial" , "helvetica" , sans-serif;">r own buttermilk<span style="font-family: "arial" , "helvetica" , sans-serif;">, as I do, you simp<span style="font-family: "arial" , "helvetica" , sans-serif;">ly add 1<span style="font-family: "arial" , "helvetica" , sans-serif;">-1/2 </span>Tbsp. of white vinegar to 1-1/2 cup of milk. </span></span></span> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhDLZMjP1lW3IROtLGaJ0QQ8pCpXsXdN_zo6NBU9BqIQeu9ssVRzSJvnU_CL809OwOFCnvx3vbXZxu_Dv7tR_rQwRtxwaN4n6AGvUi4hAC1jjEkzIL1whFKh2C9RAPPETQtCx6ICsAeo/s640/Cornbread+%25284%2529.JPG" width="640" /></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pouring the batter in a hot cast iron skillet and letting it cook on the stove top for a minute makes it nice and crusty. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Then you stick it in the oven to finish baking.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">You can also bake this in a glass 8" square Pyrex dish. You will want to put the glass baking dish in the oven with the 2 Tbsp of Crisco and get it really hot before pouring in the batter. The bread won't be as crispy around the edges or bottom as it will be in the cast iron skillet but you won't be disappointed.</span><br />
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<b><u><span style="font-family: "arial" , "helvetica" , sans-serif;">Old Fashioned Cornbread</span></u></b><br />
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<u><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></i></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup yellow cornmeal (stone ground, course)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 unbleached all-purpose flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp. Kosher salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tbsp baking powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1-1/2 cups but<span style="font-family: "arial" , "helvetica" , sans-serif;">termilk or<span style="font-family: "arial" , "helvetica" , sans-serif;"> see note to make your own </span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 egg</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp baking soda</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup + 2 Tbsp Crisco shortening</span><br />
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<b><i><span style="font-family: "arial" , "helvetica" , sans-serif;">NOTE: </span></i></b><br /><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">To <span style="font-family: "arial" , "helvetica" , sans-serif;">1</span>-1/2 cups milk, <span style="font-family: "arial" , "helvetica" , sans-serif;">add </span></span>1-1/2 Tbsp white distilled vinegar<span style="font-family: "arial" , "helvetica" , sans-serif;">. Stir and allow to sit. I<span style="font-family: "arial" , "helvetica" , sans-serif;">t will thicken in a short amount of time.</span></span></span><br />
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<i><u><span style="font-family: "arial" , "helvetica" , sans-serif;">Method:</span></u></i><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">I<span style="font-family: "arial" , "helvetica" , sans-serif;">f you are making your own buttermil<span style="font-family: "arial" , "helvetica" , sans-serif;">k, do so now and set aside. Preheat the oven to 450<span style="font-family: "arial" , "helvetica" , sans-serif;">°F.</span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium mixing bowl combine the cornmeal, flour, salt, and baking powder. <span style="font-family: "arial" , "helvetica" , sans-serif;">In a large measuring cup whisk together the butter<span style="font-family: "arial" , "helvetica" , sans-serif;">milk and the egg. Add the baking soda<span style="font-family: "arial" , "helvetica" , sans-serif;"> to the m<span style="font-family: "arial" , "helvetica" , sans-serif;">ilk and egg mixture<span style="font-family: "arial" , "helvetica" , sans-serif;">. Pour this mixture into the <span style="font-family: "arial" , "helvetica" , sans-serif;">dry mixture and mix slightly with a fork<span style="font-family: "arial" , "helvetica" , sans-serif;">.</span></span> </span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Melt 1/4 cup of the shortening and slowly<span style="font-family: "arial" , "helvetica" , sans-serif;"> whisk into the batter.</span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Place a cast iron skillet over high heat and melt the remaining 2 Tbsp. shortening. Pour the batter in to the skillet and allow to cook for 1 minute. Place in <span style="font-family: "arial" , "helvetica" , sans-serif;">the pre-heated oven</span> and bake for 20 to 25 minutes<span style="font-family: "arial" , "helvetica" , sans-serif;"> until golden brown. </span></span></span></span></span></span></span> </span></span></span>
Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-78954700964475636692018-03-29T23:14:00.000-05:002018-03-29T23:20:28.805-05:00Pan-Fried Rainbow Trout Filets<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9poVu7Th79k1KHly2E41zE_fppEdSTadyjsjkfQ7gGJLLQq2-mFhpVQaN1PXaZSVZL8BFOxDTZANTWcM90tibKKJbiQF263wNt1di2xuEb_BlgpIrYSnFnfqc_EaEUREv7G16QfrluG4/s640/551DF70A-337C-4280-88C7-32A64786B2A6.jpeg" width="640" /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When Lovey and I moved back to Midland to take care of Papa my repetoir in the kitchen changed up a bit. One of those changes was making pan-fried rainbow trout.... a lot. Papa loved trout and wanted it all the time. Luckily it's one <span style="font-family: "arial" , "helvetica" , sans-serif;">a</span> dishe that is simple, easy and can be made in a flash.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPYMmTtBIBc-ncMn2nOUWXWSPHVQxf8NZ6Q-i45cwZAwoigoGV8qZd_7lTH0PFXaqqIYANYp2FPfyIlI09vqjyEhDS9Rk4lgx9LPEAAXLNM3fAg9fK2WGPWDlxoFEqjoIaUPleZ93x5z8/s640/73AC32FF-6CCE-4F0D-AA72-1730563DC39C.jpeg" width="640" /></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I make a simple dredge of corn meal, flour and garlic salt.<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>Be sure to run your fingers over the filet and remove any bones</span><br />
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<img border="0" height="480" src="https://3.bp.blogspot.com/-vURREIzzNxs/WJeunouBRMI/AAAAAAAAM4E/seIRypmDbGUrH5M4SWSYEDa5a7f0gRFhgCPcB/s640/018.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> Pat filets dry, sprinkle with salt and pepper<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>then dredge</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc5ZqsB99PgohwcEMn9WaTpaO-kCEaI2eZihpLC1quWTpBCu7y0dEvfxSGr0H2rd0Icic6UoVlPcwf6i_fSgMOL8XpHF0jNvRQ7veAZjRzP2K00Y6yMFvhsgYf2t8u95v8EXNF0_NJmmk/s640/F390CEF4-02CB-4243-B16D-1040F4FD5EFF.jpeg" width="640" /></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Once the butter/canola oil combo becomes very hot place filets <span style="font-family: "arial" , "helvetica" , sans-serif;">meat side</span> down first for 4 minutes. Carefully turn and finish cooking for 3 more minutes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">That's it. Nothing else. So simple and so good!! </span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9poVu7Th79k1KHly2E41zE_fppEdSTadyjsjkfQ7gGJLLQq2-mFhpVQaN1PXaZSVZL8BFOxDTZANTWcM90tibKKJbiQF263wNt1di2xuEb_BlgpIrYSnFnfqc_EaEUREv7G16QfrluG4/s1600/551DF70A-337C-4280-88C7-32A64786B2A6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9poVu7Th79k1KHly2E41zE_fppEdSTadyjsjkfQ7gGJLLQq2-mFhpVQaN1PXaZSVZL8BFOxDTZANTWcM90tibKKJbiQF263wNt1di2xuEb_BlgpIrYSnFnfqc_EaEUREv7G16QfrluG4/s640/551DF70A-337C-4280-88C7-32A64786B2A6.jpeg" width="640" /></a></span></span>
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Pan-Fried Rainbow Trout Filets</b></span></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Serves 4</b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup fine corn meal</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b> </b>1/4 cup alll-purpose flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp. Lawry's Garlic Salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 rainbow trout filets</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">salt & pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbsp. canola oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 Tbsp. butter<br />lemon wedges</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><u>Method:</u></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a pie plate, combine corn meal, flour, and garlic salt. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove any bones in filets and pat dry. Sprinkle with salt and pepper. Dredge each filet in the cornmeal/flour mixture. Melt oil and butter in large skillet. When oil is very hot place 2 filets, skin side down, and cook for 4 minutes.<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>Carefully turn each filet and cook for 3 more minutes. </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Repeat with l<span style="font-family: "arial" , "helvetica" , sans-serif;">ast 2 filets. </span></span>Serve with a lemon wedge.</span><br />
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Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-31105899392204173182018-03-05T13:50:00.003-06:002018-03-05T13:50:56.128-06:00Pulled Pork Tostadas<div style="text-align: center;">
<img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmcYkKrzrcvbaKuve0qXHce6-jKkYuimlDmIYfvaaM6T2tYxv6d9LnH4EDj3QIlQdWJsA2jQkLhcv2uMjIpxG8zlKDgFP1b5-xQWHVDhkKMg3fJa0nunGsqXZuEWFvrAomhQ0xN370RE/s1600/Pulled+Pork+Tostadas+%25286%2529.JPG" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">These are great to make when I have leftover pulled pork.</span><br />
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<img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzcbqkRKmOMYZbXDFoFQ2aK0_2nAW8_jWamEyM1GC6yTvd3VQtzUwIb5neok1plulldORgriKWcq4opSWP7lIEvKflShyphenhyphenA1pswt3ktHsvIecYuF4LM-NE4xpIL7Vdwmo7bCUv9bOLJp4Q/s640/Pulled+Pork+Tostadas.JPG" width="480" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">There's not really a formal "recipe" for these. The base, naturally, are corn tortillas. You want them crispy. Fry them up in a little hot oil and let them drain on paper towels, or you can buy packaged, whole crisped tortillas in the store.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOhnfvS3g7tXCuLOSrmmvAtHDWJ1Cx2HTDHuoibtmbbFaNwv0Qp2LBQZ4j8ICHN29k2U986-BBf_nGeag09Y3w641JcMlJ6iIRs7qvh_AZJSIwhgm71_NxQF50tiInvm6o8OMGq0sUlwg/s640/Pulled+Pork+Tostadas+%25281%2529.JPG" width="640" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">You can purchase canned refried beans or heat up canned pinto beans and mash them yourself.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6IYSYPBs_l4wbZeP98s12yGjRYuoiBoGUiudcC5hr-hmOXyIYVI8EfYoIj849_NWf49L1TbvU68R34O0cJIzZ-f-HsIEcLia0BLG321h96cHMC8RpSjZGGv22nPSSqHTX7gm90SkeUI/s640/Pulled+Pork+Tostadas+%25282%2529.JPG" width="640" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">They'll most likely be a little healthier if you mash up your own. I use an immersion blender adding a little chicken broth to reach the spreadable consistency I want..</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4PM9VsYhDYfM3RMZdTeK7juMGm9M7ocAyXS4pjlUHNm6Ruam4KuNznNai64vzx_djh8MnW912Yr4hCQBHW3r0uXCaRr2nIZYERh9DW3dAtnhpz6ReUDYO0WyexR3RnoCw94WgxlPrrc/s640/Pulled+Pork+Tostadas+%25284%2529.JPG" width="640" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Put whatever toppings you want in bowls and have everyone make their own. I typically use shredded lettuce, chopped tomato, and cheese. You can also use minced red onion and a good salsa to top them off.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmcYkKrzrcvbaKuve0qXHce6-jKkYuimlDmIYfvaaM6T2tYxv6d9LnH4EDj3QIlQdWJsA2jQkLhcv2uMjIpxG8zlKDgFP1b5-xQWHVDhkKMg3fJa0nunGsqXZuEWFvrAomhQ0xN370RE/s1600/Pulled+Pork+Tostadas+%25286%2529.JPG" /><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Spread refried beans on the tortilla, add some pulled pork and finish off with the toppings. There you go.</span> Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-61247407936990156202018-02-09T16:10:00.001-06:002023-05-31T17:54:56.553-05:00Green Bean Casserole<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88Lb6gCJTpj96r0yb68qGeU4qwiP0OkP_ALsg6nEC00HMiVOB3oa11pkiaWuRabM3wNiWFTUg-kvgzxgehpkFk4h85otzmaoczWvZV5p8tojbgd9mwLbGGOZxGSGNwhC1lEE8vISEH0M/s1600/Green+Bean+Casserole+%25284%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88Lb6gCJTpj96r0yb68qGeU4qwiP0OkP_ALsg6nEC00HMiVOB3oa11pkiaWuRabM3wNiWFTUg-kvgzxgehpkFk4h85otzmaoczWvZV5p8tojbgd9mwLbGGOZxGSGNwhC1lEE8vISEH0M/s640/Green+Bean+Casserole+%25284%2529.JPG" width="640" /></a><br />
<span face=""arial" , "helvetica" , sans-serif">Through the years I have tried to update this iconic dish. I have used fresh green beans and frozen green beans<span face=""arial" , "helvetica" , sans-serif">.</span> I have tried using fresh onion rings and I have even made my own mushroom sauce to replace canned mushroom soup.</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">The <a href="https://cookingthroughtheclippings.blogspot.com/2012/12/upgraded-green-bean-casserole.html" target="_blank">'upscaled' recipe</a> <span face=""arial" , "helvetica" , sans-serif">is </span>really goo<span face=""arial" , "helvetica" , sans-serif">d but takes a little more effort to make and, if you are nostalgic, it won't taste <span face=""arial" , "helvetica" , sans-serif">quite like the original recipe that was developed by Dorcas Reilly who was the head o<span face=""arial" , "helvetica" , sans-serif">f the Campbell's Test Kitchens <span face=""arial" , "helvetica" , sans-serif">in 1955; and the one I grew up eating.</span></span></span></span></span></span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvqNXC5yIhuHiijIbc5vdCNdAsEdfdeP7VjlWh7dWf5Lp3RPF_LVORT7cHbnQijgqaI7xHTvA-rNyTc2W8CNFyht9G9n6E4Umne-HH5FOVZa_jUUZUgPAqkTsSq6yaHF8GDjbVzXfWEA/s640/Green+Bean+Casserole.JPG" width="640" /><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">T</span>his is so much easier<span face=""arial" , "helvetica" , sans-serif">. </span> </span><br />
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<img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-t2utjNb5rTP2JRn6Rlxi1W8Cfi6OYKkHSK5TO2zt80Rfd9KQ7qdH6dD2Q7n8c706F7lieQYJURM5R61emYiVakRc3ggb6ASoAVG66_bFPQzVp3qpLa0nGBzxCj3iSU4cOsAu2JMZkZw/s640/Green+Bean+Casserole+%25285%2529.JPG" width="480" /></div>
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<span face=""arial" , "helvetica" , sans-serif">Not to mention <span face=""arial" , "helvetica" , sans-serif">the taste takes me back to my childhood</span>.</span></div>
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<span face=""arial" , "helvetica" , sans-serif"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4VlYBRG8HTiCDC8nPVanM2vFZtAKAijLM1uXq-IK-z9Yye6higJXrvJqwdP2fhu08FGybU40jU59Loii3TY6K1TOMj1E0RF0tsWDnXRP9TBTvF1Fqrjd4N-N_kdqubZTcswXRviZuQY/s640/Green+Bean+Casserole+%25281%2529.JPG" width="640" /></div>
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<span face=""arial" , "helvetica" , sans-serif">Mix the sou<span face=""arial" , "helvetica" , sans-serif">p, </span></span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">milk,</span> and the </span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Beau Monde</span> in a mixing bowl then stir in the drained beans.</span></div>
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<span face=""arial" , "helvetica" , sans-serif"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsgROZbzRne1TD_W_lzcaLjya7oumTazz3Mk9AwA9TwPW_6qW4F37IkvtAnpxonPTk0aDiib45Ws_E8qwNvpHSCTbYFoyMf3tHkh_LbVUmAryqIypkpssZrphj4taYED4mAqQxKi-vlvU/s640/Green+Bean+Casserole+%25282%2529.JPG" width="640" /></div>
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<span face=""arial" , "helvetica" , sans-serif">Add part of the onions and <span face=""arial" , "helvetica" , sans-serif">c<span face=""arial" , "helvetica" , sans-serif">ombine</span></span> </span></div>
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOrPhANOefylBQ4bZeSPez4RP0ZROgKIBtEiBdqkZ-iGWF-_aGoxf3IGnLgPSP8IbHRZxUx43xuu3luOoj4DUdwTXkyoQuj5X3YqySlIsknHblej4C7FoUQ9YobctUbNY9wYYXxphJPI/s640/Green+Bean+Casserole+%25283%2529.JPG" width="640" /></div>
<span face=""arial" , "helvetica" , sans-serif">Turn it into a baking dish that has been <span face=""arial" , "helvetica" , sans-serif">prepared</span> with vegetable spray and pop it in the oven.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvjrV3yRTBQcbb3A2ZkU-CdOjnGC9Rf1lbMK4GnAAN3MD8y08Rx8zCMH3kDHjcIMs9S50SIg-VW1HAIZQNIEACyKx8HK4Xzziw2CBC-rMllXMAGIo91kLT-q6o49wXD4cDPc0UPY_F8Y/s1600/Green+Bean+Casserole+%25286%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvjrV3yRTBQcbb3A2ZkU-CdOjnGC9Rf1lbMK4GnAAN3MD8y08Rx8zCMH3kDHjcIMs9S50SIg-VW1HAIZQNIEACyKx8HK4Xzziw2CBC-rMllXMAGIo91kLT-q6o49wXD4cDPc0UPY_F8Y/s640/Green+Bean+Casserole+%25286%2529.JPG" width="640" /></a><br />
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<span face=""arial" , "helvetica" , sans-serif">Sprinkle the remaining onions over the top during the last minutes of cooking and there you have it.</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><u><b>Classic Green Bean Casserole</b></u></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Serves 6</span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><i><u>Ingredients:</u></i></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">1 - 10-1/2 ounce can of Campbell's Condensed Cream of Mushroom Soup</span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">3/4 cup milk</span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">1 Tbsp. Beau Monde seasoning</span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">1 - 28 ounce can canned, French cut green beans (I like Del Monte)</span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif">1<span face=""arial" , "helvetica" , sans-serif">-1/<span face=""arial" , "helvetica" , sans-serif">3 cups French<span face=""arial" , "helvetica" , sans-serif">'s Crispy <span face=""arial" , "helvetica" , sans-serif">Fried Onions, divided</span></span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><i><u>Method:</u></i></span></span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Preheat oven to 350<span face=""arial" , "helvetica" , sans-serif">° F. Spray a 1-1/2 quart casserole dish (an 8" x 8" square Pyrex) with vegetable spray, such as Pam.<span face=""arial" , "helvetica" , sans-serif"> Drain the green beans.</span></span></span></span></span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">In a mixing bowl whis<span face=""arial" , "helvetica" , sans-serif">k together the <span face=""arial" , "helvetica" , sans-serif">soup, milk and Beau Monde. Fold in the drained green beans and <span face=""arial" , "helvetica" , sans-serif">2/3 cup of the onions. </span></span></span></span></span></span></span></span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Turn in to the prepared casserole and bake for 30 minutes or until bubbling. Top with the remaining onions and cook for 5 more minutes until onions are golden. </span></span></span> </span> </span></span> </span></span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"> <span face=""arial" , "helvetica" , sans-serif">NOTE: </span></span></span></span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">the original recipe has ground pepper for the seasoning; I<span face=""arial" , "helvetica" , sans-serif"> </span>have always used Beau Monde <span face=""arial" , "helvetica" , sans-serif">)</span></span></span></span></span> </span>Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-12502930606254771892018-02-01T15:45:00.001-06:002018-02-22T08:51:43.583-06:00The Soft Boiled Egg<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5sWpzObPkbeajXcW0uNfslU2qQWMqvjBJsxRWrardOjFPnOSIC9w7TpnAnmsnc1uXj8ljLqCoyJvK1POKRdJ5hV_Ti57J0Gc7G9wz5WZHCBiirMguKYwuuoipaJP7yZzYhU-8pVx5C7Y/s640/Soft+Boiled+Eggs+%25289%2529.JPG" width="640" /><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">The</span> first time I ate a soft boiled egg was in my early teens. I recall the egg poised in a porcelain egg cup, learning how to cut off the top with a sharp knife, working a pat of butter down into the <span style="font-family: "arial" , "helvetica" , sans-serif;">soft golden yellow yolk, </span>then eating the egg with a spoon and a triangle of toast. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">That's how I enjoy a soft boiled egg <span style="font-family: "arial" , "helvetica" , sans-serif;">at a restaurant. </span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Here's how I do it at home. <span style="font-family: "arial" , "helvetica" , sans-serif;">N</span>ow that I'm retired I have the time to make them most mornings.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It's simple and delicious... </span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxO5DkVXAXV10u7LHXnGRvaqJ8fhwHiUscm2RlrvjZAedjty78jVCpCAsrZvHHCCA6laCIDzCMYD1rKezA3e-ga6pZO9-VVpJwPS1AVZIdXOJQRsasYSA9tAZi1IMmAbchgEaKr9tddI8/s640/Soft+Boiled+Eggs+%25284%2529.JPG" width="640" /><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bring a pot of water to a rolling boil then carefully place your egg in the boiling water. Set your timer. I set mine for <span style="font-family: "arial" , "helvetica" , sans-serif;">6 to 7</span> minutes (6 for one egg, 7 for two eggs). Th<span style="font-family: "arial" , "helvetica" , sans-serif;">is</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">amount of time makes it perfect for me; runny yellow and soft white</span>. Now, while your egg or eggs are cooking prepare for showtime.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IyXP4Rt9K_v2hcONwVP-zcZxBcMZfbzov1ZeoHWuHmxJwF0iH9f0Hx8SiKJgN5JWSbwxRkW1GB9CdWsrP8Q3U6xCe8tRKlet_64Jy979ihxF54Lq8wlaxT25kw43SsQai9N2S7UjCdk/s1600/019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2IyXP4Rt9K_v2hcONwVP-zcZxBcMZfbzov1ZeoHWuHmxJwF0iH9f0Hx8SiKJgN5JWSbwxRkW1GB9CdWsrP8Q3U6xCe8tRKlet_64Jy979ihxF54Lq8wlaxT25kw43SsQai9N2S7UjCdk/s640/019.JPG" width="640" /></a></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Prepare an ice bath in a small bowl, </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">H</span>ave a tea towel handy with a tea spoon (not the measuring kind but the flatware kind)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOZXQiBJe705zcw45bNwcFy8zLm9T933b4PyQSMZhkhyphenhyphenkph6NUgpYlhj6lmWBD9TbXqt0CFXeIYSPa7gN9Nngxtb3ZwYf6Gb81Momy-ZxRzA34h65mhtYsBfV3eseoFxK-4hw7MFxf4U/s640/014.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">and a pair of these handy kitchen scissors with the "teeth" in the handle.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3OZeOB-ycKWkC9pU7-flv8plqZlYiS9-QZUVb5LqJZTj49TQWcwfKYDxikM4Wo5LBjfLyljOKcgodRQlhxJfL2PxNsYypVNtnHZpFszbuQQxOxx7Xu2ycwEirnBQs0p46JAbTNTD3GgA/s640/Soft+Boiled+Eggs+%25285%2529.JPG" width="640" /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In the microwave, m</span>elt a tablespoon of butter in the bowl that you are going to eat your eggs out o<span style="font-family: "arial" , "helvetica" , sans-serif;">f and set aside.</span> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhuRyODRAqqM4Hv8Nadw1RhxDWO2Cr9VPZwD5qyTDFxF5KVkkD6P2MOf5_qfMa9SJdbBuecAOiqFMQmLoLy3nr2FcnLYtEfxT-vJerpV6ghmHzEU8iVjEedzUnDga_F0m7vsxu3MoMJ_I/s640/Soft+Boiled+Egg.JPG" width="640" /></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Once your <span style="font-family: "arial" , "helvetica" , sans-serif;">timer goes off, <span style="font-family: "arial" , "helvetica" , sans-serif;">immedi<span style="font-family: "arial" , "helvetica" , sans-serif;">ately</span></span></span></span> and gently transfer the eggs from the boiling water to the ice bath<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">.</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0r71Oe8QY0lnIsJd7ruZKiemnNLUFzSMkz1mTIiWAtzF2tKixPNgm7AcZFArWSTRe87dlMsozea3iV_j2JK64cMXCaHsPNfSwVq30-RfiX4zsYj2o9gDDZ4DtwgURTkXHWJewfyNNiY/s640/Soft+Boiled+Eggs+%25288%2529.JPG" width="640" /> </span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">After
a few seconds in the ice bath, take one egg at a time and clip off the
top of the egg (the pointy end) with the kitchen scissors (if you do not have kitchen
scissors, use a very sharp paring knife to whack and slice off the top of the
egg).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirG_Xsqi9reHIC90N7yDJeTOf_USJ8QnjOuvRIgZ0wcSeohkNGp9cfV2i7HFNbPkgXFW6BQjWnDn3HfndPXG5bZeOvSGYjTucHuTdUnZiaQWTsaMxk5yfeD-5m3us2l9jwlzLhhRZZ53c/s640/Soft+Boiled+Egg+%25281%2529.JPG" width="640" /><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">With the tea<span style="font-family: "arial" , "helvetica" , sans-serif;">s</span>poon scrape the insides of the egg into the bowl of melted butter. Repeat with the second egg if you are having two.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVfylGWdjz955Ka9BEdOaMmmfap0fzcwg9jwrQAC0q2arlMJbpT7phpw7qbeBDF_ppur-HGzDp1eyVzZSQkSXSXoFLZI3Gx2uVRmzKYVw-md_1rF-M6CBnyU_SW2z9A_aqDqzN_gs-CU/s640/Soft+Boiled+Egg+%25283%2529.JPG" width="640" /></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Here is where you decide how you will have your morning egg. Plain,</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvSMyj8sVYRj167LvHrjPJesrtBrfhZOijAmes3jmFSK2w8NhrhB9Z1yQGSmad6IkV195__G4a923oN3aRSeKKLofoMOY0OG2Dn4t5CfpCSRE7CiJ99V0QxSdUigL0okwsY5Mi0ChXnQ/s640/Soft+Boiled+Egg+%25284%2529.JPG" width="640" /> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">s</span>alt and peppered with a piece of toast,</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMxFHF_wIcGkddFWhujG_wSFY2QOWKpw4ZAOXaybymp8sykT0yo0qGXTC1oyjLIfUVbKQaSFeef0BDexGPKXDW_KOkofqZ7BZ5RxfDItvl3QCaYHOT8z1SgtC27BAKfP7Ku8uOUxq7A8/s640/012.JPG" width="640" /> </div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> or over an English Muffin.</span></div>
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00U8VwX0L1p7uUQxOqciQwmz-qOpl9JmboRpdpAVZ1toZnThC18tDJ9eJFXV70XlyGg-j7_CxRT9gth47AXxYRnHnpvSrRKL58XebEr0W_1ChyphenhyphenrqGbtY1zPvDXsaQTIdUe2pjsMjQols/s640/Soft+Boiled+Egg.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Growing up, I liked to tear up a dry piece of toast in my egg. Today I had some homemade croutons and they were even better!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is such a wonderful way to enjoy breakfast and get your morning protein. </span><br />
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Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-85989578632230727722018-01-31T08:15:00.001-06:002018-01-31T08:15:44.415-06:00Honey-Mustard Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPt2MOLG5ez_dqjcmgHVXD4hPWzkTJZi2FRBnvmPEUsrh4_EXjdVd_oRH5IOuUn8XK-KHvoO5C2zBQSzZklCfs98nNkZpMw_iQvtqZBWcIeXzB0IAEDVLzlK6qWahYu8L1QzAt1GM2_Y/s1600/Honey+Mustard.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPt2MOLG5ez_dqjcmgHVXD4hPWzkTJZi2FRBnvmPEUsrh4_EXjdVd_oRH5IOuUn8XK-KHvoO5C2zBQSzZklCfs98nNkZpMw_iQvtqZBWcIeXzB0IAEDVLzlK6qWahYu8L1QzAt1GM2_Y/s640/Honey+Mustard.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is Lovey's favorite salad dressing.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCfdu-LnKXwXttUevcGW7OHua04hTc2I2utvu9KJViZtrD-jBwQgbK0-3M1ztX-iOw1XxNFd6-tZ6qUyTaknufHbeqglmqcK3u5BGWRlFu3xzxBfW__Pnu2HY65CudnzpaV99SAu86oY/s1600/002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCfdu-LnKXwXttUevcGW7OHua04hTc2I2utvu9KJViZtrD-jBwQgbK0-3M1ztX-iOw1XxNFd6-tZ6qUyTaknufHbeqglmqcK3u5BGWRlFu3xzxBfW__Pnu2HY65CudnzpaV99SAu86oY/s640/002.JPG" width="640" /></a><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients are simple: Dijon mustard, vinegar, honey, salt, and vegetable oil.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsuN2Mr96Jtokqlfj6gganc08gI80miqQd0gVOmAa-P_whdAP6Z1nnVF0xbzglycmGVqWGJca2d0SuAR_EUykK6v9-QUJ_7ZWamw9baCZV-gJXpjFSLEH2hQJZFnyWOhBfzE6T0NRyRE/s1600/009.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsuN2Mr96Jtokqlfj6gganc08gI80miqQd0gVOmAa-P_whdAP6Z1nnVF0xbzglycmGVqWGJca2d0SuAR_EUykK6v9-QUJ_7ZWamw9baCZV-gJXpjFSLEH2hQJZFnyWOhBfzE6T0NRyRE/s640/009.JPG" width="640" /></a><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">The first time<span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">I made a ba<span style="font-family: "arial" , "helvetica" , sans-serif;">tch </span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">I did not have enough <span style="font-family: "arial" , "helvetica" , sans-serif;">regular </span>Dijon mustard on hand, but I did have a jar of whole grain Dijon; so I used that instead. <span style="font-family: "arial" , "helvetica" , sans-serif;">I have used combinations of whol<span style="font-family: "arial" , "helvetica" , sans-serif;">e grain, a regular Dijon as well as <span style="font-family: "arial" , "helvetica" , sans-serif;">a Sierra Nevada Stout Stoneground<span style="font-family: "arial" , "helvetica" , sans-serif;">. You can also combine varieties. <b><span style="font-family: "arial" , "helvetica" , sans-serif;">The best batch I ever made was with <span style="font-family: "arial" , "helvetica" , sans-serif;">half whole grain and half of the Sierra Nevada Stout Stoneground.</span></span></b></span></span></span></span> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">The honey <span style="font-family: "arial" , "helvetica" , sans-serif;">you <span style="font-family: "arial" , "helvetica" , sans-serif;">use <span style="font-family: "arial" , "helvetica" , sans-serif;">will</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">make</span> your dressing <span style="font-family: "arial" , "helvetica" , sans-serif;">unique each time.</span></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEi8Z8ai_3PLhP-yzFcq6CduXccBK8Z-1d2Py9orFk4PPQtQ_ku5EbmG9I9-xXmkTkQuT2EFPylh1msZhqq6cV4J4-qOiJED_qq4uOkqp-vZD0hcyu0pbrJCy3ABHNL0ybc9vtDQPpTP0/s1600/004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEi8Z8ai_3PLhP-yzFcq6CduXccBK8Z-1d2Py9orFk4PPQtQ_ku5EbmG9I9-xXmkTkQuT2EFPylh1msZhqq6cV4J4-qOiJED_qq4uOkqp-vZD0hcyu0pbrJCy3ABHNL0ybc9vtDQPpTP0/s640/004.JPG" width="640" /></a><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Since </span><span style="font-family: "arial" , "helvetica" , sans-serif;">my blender is in storage, o</span></span></span></span>ur Magic Bullet <span style="font-family: "arial" , "helvetica" , sans-serif;">serves</span> as the perfect <span style="font-family: "arial" , "helvetica" , sans-serif;">substitute</span> to make this recipe<span style="font-family: "arial" , "helvetica" , sans-serif;">. When I use the whole grain mustard I blend the <span style="font-family: "arial" , "helvetica" , sans-serif;">mustard and vinegar together first to break <span style="font-family: "arial" , "helvetica" , sans-serif;">up some of the <span style="font-family: "arial" , "helvetica" , sans-serif;">mustard seeds. If you do use the whole grain you will always have a bit of texture</span></span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">. After that I add the rest of the ingredients.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you use a blender you can blend all of the ingredient<span style="font-family: "arial" , "helvetica" , sans-serif;">s<span style="font-family: "arial" , "helvetica" , sans-serif;"> <i>except the oil </i><span style="font-family: "arial" , "helvetica" , sans-serif;">until smo<span style="font-family: "arial" , "helvetica" , sans-serif;">oth<span style="font-family: "arial" , "helvetica" , sans-serif;"> and</span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>add the oil <span style="font-family: "arial" , "helvetica" , sans-serif;">lastly in a slow, thin stream through the feed tube until emulsified<span style="font-family: "arial" , "helvetica" , sans-serif;">.</span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47BQO8U4ZRypm0vukViA12QZOwh0DwUCdMbsXAXjuWwOeCIffGAiW0nMrxoy8VMqX2p0HzL3uFqvstyC4tQAfLIvqosevGAL-B3nB5shZ4JjffH-nE6YivstpDx363gLsRcYFsYA96S0/s1600/005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47BQO8U4ZRypm0vukViA12QZOwh0DwUCdMbsXAXjuWwOeCIffGAiW0nMrxoy8VMqX2p0HzL3uFqvstyC4tQAfLIvqosevGAL-B3nB5shZ4JjffH-nE6YivstpDx363gLsRcYFsYA96S0/s640/005.JPG" width="480" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Do a little taste testing once blended <span style="font-family: "arial" , "helvetica" , sans-serif;">and add more honey <span style="font-family: "arial" , "helvetica" , sans-serif;">if you <span style="font-family: "arial" , "helvetica" , sans-serif;">desire</span> a little more sweet<span style="font-family: "arial" , "helvetica" , sans-serif;">ness.</span></span></span> </span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLK0netCu6DmTD8myPF_xYs25_J3BhTpOP8y4qw_VfA0C4Vq9-lIGyyEvJudVu2znVLMbgZ6sHKGkBYZDZaBkmU9t59YfVeSTKP8AeeXaAC2Udl1LtL4oJGwW4yhThDzowDh4MeZpYTs/s1600/007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLK0netCu6DmTD8myPF_xYs25_J3BhTpOP8y4qw_VfA0C4Vq9-lIGyyEvJudVu2znVLMbgZ6sHKGkBYZDZaBkmU9t59YfVeSTKP8AeeXaAC2Udl1LtL4oJGwW4yhThDzowDh4MeZpYTs/s640/007.JPG" width="640" /></a><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I store mine in a <span style="font-family: "arial" , "helvetica" , sans-serif;">Ball jar. It will keep for several days in th<span style="font-family: "arial" , "helvetica" , sans-serif;">e refrigerator.</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Serve over crisp greens or use as a dip for crudites.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YCpFuZe5o7Mf-slzH9WNzVPITrv_Y7G-zyNC9s8cbu5frVfz-_8g1XzEZm5mHMKp6ZKevo5g1GsmP_oIsE-QFmOq4E8Wtq593ZzZD-wpKkog_uxNVsLHSlVzICawWxgZ3A9P9ZzbPHY/s640/Honey+Mustard+Dressing.JPG" width="640" /><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Honey-Mustard Dressing</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Makes approximately 1 cup</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><u>Ingredients:</u></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup plus 1 Tbsp. Dijon Mustard</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup apple cider vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup honey</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1-1/2 tsp. kosher salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup plus 2 Tbsp. vegetable oil</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><u>Method:</u></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">In the container of a blender <span style="font-family: "arial" , "helvetica" , sans-serif;">combine all ingredients except the<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>oil</span> and blend for 30 seconds. <span style="font-family: "arial" , "helvetica" , sans-serif;">Slowly add the oil in a fine stream through the feed<span style="font-family: "arial" , "helvetica" , sans-serif;">er <span style="font-family: "arial" , "helvetica" , sans-serif;">tube/opening and blend</span></span></span> until emulsified. <span style="font-family: "arial" , "helvetica" , sans-serif;">S</span>tore in a tightly covered jar in the refrigerator. Will keep for several days. </span><br />
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<br />Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-17286762748351878122017-12-11T00:00:00.000-06:002017-12-11T00:00:26.746-06:00Gingersnap Cookies<span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKZcnFv52k6g1uONNyRZmJrYUrk2JTU7qoaYJi3z5t-7_0l_xpdNYsWFnVcB5tJHOcpGkdv1peTy1EfX_whtS8EtP6ofyLl_rlVlmv_-TRc0WUIkrY9VP34vH37mLzYhhybkhimxP79s/s640/Gingersnap+Cookies.JPG" width="640" /></span>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">don</span>'t recall </span>how long I have been making <span style="font-family: "arial" , "helvetica" , sans-serif;">this recipe</span> but I do know that, for some reason, I only make them during the Christmas Holiday. They are definitely good enough to be made at any time of year.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">They are spicy (maybe that's why they are perfect for the holidays), buttery, crisp and easy to make.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8DhBJ5PNJ42NFDCoeoCiEYOjnTBppIDB7_QNqrRu0fxFKQ-3i78HQcYusDRVSa9iXtrs98j51TEovwojk8oxjMa0-I6UjYHnycMQC5-8X8kl-o4MTHGbXO0bRLUC49QfG_N1q0pLPc4/s640/Gingersnap+Cookies+%25282%2529.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium mixing bowl stir together the flour, the spices and the baking soda and salt. Set that aside.</span> <br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDf02JY4dONlQ5C8Qcy8YrIkob37Z9a1KUaYI_as5Dit1Yp5DU1d-LH4K1XBW1JW4czSqjikwrZFYkOhAGPQ5QYWW84YGCbFtsMjZ4WSRONQfOcwOeld3pzMy1c2L8t6z-uS3VH0j2Nw/s640/Gingersnap+Cookies+%25283%2529.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">In the mixing bowl of a stand mixer (you can also easily use a hand mixer with this recipe) whip the softened butter until fluffy.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGMpZFzabNCI2M96TgyuGY_MeDQ24vpo6sLlpPbRwDSFKmdBHfTB-K_zXokF_BDRpeFDXK-zmOiX8JYqFw727ljT4jWhqFSpZNB7Ig4nEax6doKTPlEnMmHC2Gg69pFbr_F8Q6LJzel3U/s640/Gingersnap+Cookies+%25285%2529.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Now add your egg and the molasses and mix until completely incorporated.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9TtZsokdBCmItxQtV9LPOKe5PP_2yCHY6CYbUDFaSEm_IRBbdvfCENWxczGmn5EvupXdG2Nj0DbRZB6c9SnsuD56UUMuOQ8kuXnvzQYeO_ruJUqRgvGjKR9oZCgU-vK3uUOQpajsTl0/s640/Gingersnap+Cookies+%25286%2529.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the flour in additions and incorporate on low speed until just mixed.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHl7KRd16UPDHnhzhgGtic17utGnmButgsIEaHjGBemVfiw8ugJL_cKfHiaqK15xVblTj8Yb5zHw_H8qSOe2wDRMitnJvnPMRAckiDRq9-URAkBIVqsNn-mJT1l5daBwEeOyQrA-eeGyY/s640/Gingersnap+Cookies.JPG" width="640" /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Form into a 10 inch disk<span style="font-family: "arial" , "helvetica" , sans-serif;">, wrap in plastic wrap </span>and refrigerate until the dough is very firm or overnight. Most of the time I prepare the dough the day before baking.</span></span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNA-t-2S_pmPlZAiwT0qpXf5Kn3cNfJcoxId3Cl6ljpuKKMsmqp3f1_LCP9XtHKrHpJzqya6KzVhZivts9JgSF1xJ09qop7smKjXXGCCc8m0GtJzvyJh6BdJU1Hw-ivt14r4eCeJ_RyDY/s640/Gingersnap+Cookies+%25284%2529.JPG" width="640" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">With a 1 Tbsp. scoop form one-inch balls </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_hP_ruVOm4uMp2TVOkyvLMC_RfNBVug4GkO26Q-OHDPeEqnnB6G8bzs83iM9x6lMjMTu8QHE4XvKiQ8BJ5w-9AZo6x6nNaCy_3UjnUPKs7fsX1XZQLzYdVFoQ1_GtPwLUqbpOOR-EFM/s640/Gingersnap+Cookies+%25282%2529.JPG" width="640" /><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">and place on a parchment paper lined cookie sheet, 2 inches apart</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zYWmg15YFdxHuTE4WgrxCEinC6W0kw3O6Uar3mlRBsZr_6ipDrefgSEMprtWFSF7JOFbBU8NSYtYr527m6DD7At70hBntazelWkRthUhxkk05BCKa-GL4jFZMwv_wMZv-8QVtq1WnG4/s640/Gingersnap+Cookies+%25283%2529.JPG" width="640" /> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake until brown and set</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span> </div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNg1DHEzGh3BiTxXHdp00P7F56cqwUbG3wKq8nXH_SqYa2khHDiFLHjPUh-qyqxcCP-7r_PAEcJNqOqKWUha3U5_13rBhCQXvJkg6yLn7npIgAYNNQ4gbW6xW07GR9i3K2h6CvbKed5d4/s640/Gingersnap+Cookies+%25285%2529.JPG" width="640" /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> <u><b>Gingersnap Cookies</b></u></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Makes approximately 5<span style="font-family: "arial" , "helvetica" , sans-serif;">-<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 dozen cookies</span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u><i>Ingredients:</i></u></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2-1<span style="font-family: "arial" , "helvetica" , sans-serif;">/4 cups all-purpose flour</span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp<span style="font-family: "arial" , "helvetica" , sans-serif;">s. ground ginger</span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp. ground cinnamon</span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp. ground allspice</span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp. freshly ground white pepper</span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp. baking sod<span style="font-family: "arial" , "helvetica" , sans-serif;">a</span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp. salt</span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 sticks (1/2 pound) <span style="font-family: "arial" , "helvetica" , sans-serif;">unsalted but<span style="font-family: "arial" , "helvetica" , sans-serif;">ter, softened</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup granulated sugar</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 <span style="font-family: "arial" , "helvetica" , sans-serif;">cup light brown sug<span style="font-family: "arial" , "helvetica" , sans-serif;">a</span>r</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>1 large egg</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup unsulphured molasses</span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u><i>Method:</i></u></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium mixing bowl, stir together the flou<span style="font-family: "arial" , "helvetica" , sans-serif;">r, ginger, cinnamon, allspice, white pepper, baking s<span style="font-family: "arial" , "helvetica" , sans-serif;">oda and salt. Set aside.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large mixing bowl or the mixing bowl of a stand mixer, using <span style="font-family: "arial" , "helvetica" , sans-serif;">a handheld mixer or the whis<span style="font-family: "arial" , "helvetica" , sans-serif;">k attachment of the stand mixer, beat the butter until smooth. Add the granulated and brown sugars and beat until light and fluffy. Beat in the egg and molasses. Add the dry ingredients in two additions, and beat on low speed until just blended. Form the dough into a 10-inch dis<span style="font-family: "arial" , "helvetica" , sans-serif;">k, wrap in plastic w<span style="font-family: "arial" , "helvetica" , sans-serif;">rap and refriger<span style="font-family: "arial" , "helvetica" , sans-serif;">ate until <span style="font-family: "arial" , "helvetica" , sans-serif;">very firm.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 350°<span style="font-family: "arial" , "helvetica" , sans-serif;">F. Line several cookie sheets with parchment paper. Roll tablespoons of the dough (or use a Tbsp. scoop) into 1<span style="font-family: "arial" , "helvetica" , sans-serif;">-inch balls and arrange them about 2 inches apart on the cookie sheets. Bake on the upper and middle racks of the oven for about 15 minutes<span style="font-family: "arial" , "helvetica" , sans-serif;">, or until browned and set<span style="font-family: "arial" , "helvetica" , sans-serif;">. Shift the pans halfway through the baking time. All<span style="font-family: "arial" , "helvetica" , sans-serif;">ow the cookies to cool completely on the baking sheets.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">These cookies can be stored in an airtight container for up to 1 week or frozen for up to 1 month. </span></span></span></span></span> </span></span></span></span></span></span> </span></span></span></span></span> </span> </span></span> </span></span></span><br /><b></b><u><b></b></u></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span> </span>Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-34118244659572615832017-12-08T00:00:00.002-06:002022-11-30T12:00:25.448-06:00Cream of Chicken Soup<br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWO20f3OgMuFRShRknqtZegmH0RLBjtimml57nq0vw7ReEGRWba47dO8HIeoYqZF7hK9DtqdLGEJbcbLf7ekpMJ2xWhyTafcmgs_no2HZL7-420ECct9GLMidRfi4G98EycxlQmDrqMM/s640/Cream+of+Chicken+Soup+%252811%2529.JPG" width="640" /></div>
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">I normally make this when I have leftovers from a <a href="http://cookingthroughtheclippings.blogspot.com/2012/05/roast-chicken-101.html" target="_blank">roast chicken </a>or a store-bought rotisserie chicken. It's one of Lovey's favorite leftover dishes. Especially when it is cold; like it is today.</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span>
<br /><span face=""arial" , "helvetica" , sans-serif"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaH-eBBk0a6U-DRvWUywArZULf5maej7VuV3-z6D1Sl64TRBHnwEH0xSJvc0qI0-3SOb7n_WKTZJ4qRUzs8LUV12m0vLCG483qZjlsMM8-MiVr-X9SpzOOrN-RhpSajBqpuhBGtWNxpKI/s1600/Cream+of+Chicken+Soup.JPG" /></span><br />
<span face="Arial, Helvetica, sans-serif">Dice the onion, carrots and celery into 1/4" pieces. It's a plus to use celery stalks with the leaves; the leaves add an enormous amount of flavor. Mince the clove of garlic and set all this aside.</span><br />
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<span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"> </span><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCODjJTsV7DNpEP-RRKOPgI03AzTOaQgPOJUCB_ySDUvDMQmLajzZ_Gzo-SvUkDupu5M2IHWyxy6C4R49RUrpJw7Tt98AAZkr_4JPW7HmXNtDXhRiddMVOiO4QBqRFhGVvoKZ3gLW2TQ4/s640/Cream+of+Chicken+Soup+%25281%2529.JPG" width="480" /></span></div>
<span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"> Cut or tear your left-over chicken into bite-size pieces </span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-family: arial;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2FI9exBIll36qMoeCXqnJ3VCTL1771Wz6uUAo9_AYmS0uDVbmna7n9rjxwUEnULcym9Hq8vVuhFlVHwtfB1LEmcO887svp020pn2669TfX9Lgqn3-ZlasC97_IouXVMZzNcodlBB1T4/s640/Cream+of+Chicken+Soup+%25282%2529.JPG" width="640" /></span></div>
<span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif">Measure out chicken broth (store bought or homemade)</span><br />
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<br /><span face="Arial, Helvetica, sans-serif"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBWdewxzL6ueLSFS0qP_Yc_APZtH8fusBepuMh7XKGdysWoK6fex6pqSYpVzYZhY39iiPK5RuKRAk3SonE2FpzI0cxZWCpMWxZu8w__YFtbTfrJFPI82rzFQXra7MJOM85g2p805wzGY/s640/Cream+of+Chicken+Soup+%25283%2529.JPG" width="640" /></span><br />
<span face="Arial, Helvetica, sans-serif"> and the flour</span><br />
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<span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif"> </span><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPeA7iqdbldtqPIMqwrVpgx9u24wQbrQDzUUGvOOfWYGZ__glhwsSVMUOihZjGfgIBeiPq1Vs7TB24hD7UZgBPhsojPXt4NtF9itcDBPL9R3E7t0R6jcSXuppWgWRpT-fA19VleX3N8iE/s640/Cream+of+Chicken+Soup+%25284%2529.JPG" width="640" /></span></div>
<span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif">bundle the herbs and tie into a bouquet garni. I usually wrap these up in a piece of cheese cloth but I just threw it in there bare today.</span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-family: arial;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy249k2CnkGDU6zNPUnBnbAcuyPGN6qJMLQhUsnSrGoW13TUb60-0V8R1MAd4JHRN0eHrQsaUpcXxiJjOOr8bqsOqGSrOeReCXR2k9kqb7T78qwn5cEuuaXF6eRQkUPzH_9UxmrIp0vBg/s640/Cream+of+Chicken+Soup+%25286%2529.JPG" width="640" /> </span></div>
<span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif">Now you are ready to create your soup. Melt a stick of butter and sweat the vegetables.</span><br />
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<span style="font-family: arial;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYANZsABs58eYFFReKagqgmTShZL0HSGg2VG7eZPwn-S_MOIioskQaIyzSayXA6xJ3Tp2Wc5DItRkHBEYFOEGgilP2IVAa0lwS731lUKzSgJP9JItyPtZ4jb92P_P0sg7sd3_T2UM6AEE/s640/Cream+of+Chicken+Soup+%25287%2529.JPG" width="640" /></span></div>
<span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif">Add the flour, mix well and allow to cook for a couple of minutes.</span><br />
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<span style="font-family: arial;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Sfd8w9aK4TpksgjLpuCiTwwwoo5UlxlUY74kSYUO_-cC03kLE7h-23fgJdA78WZaI9GMc6kQsP3uU24nFPYHdfCqQEeOOS1Opp8_eXddIsGB5x_bgjBWHAG9m922nyO2clzWVKKBApI/s640/Cream+of+Chicken+Soup+%25288%2529.JPG" width="640" /></span></div>
<span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif">Add the broth and gently whisk until the broth and roux are combined. Bring to a boil</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BbXltsl1EBIxGn2i_XLqnGOlnzGnKaXPEk1DKXS1ckCb9GcXWgqAvHI1mD1-c-xTvX1iGqKGEeZHa_ylUujKoEU4zQ0EjN_JCSeswA74OmF9AFf31Zi5XLQvit6HFGnH8Ztg2EOfHJg/s640/Cream+of+Chicken+Soup+%25289%2529.JPG" width="640" /><br />
<span face="Arial, Helvetica, sans-serif">and throw in the bouquet garni. Reduce heat and allow to simmer for about 15 minutes.</span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-family: arial;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4sCXuyEgPELl44lzh86C2E58cYSGBYdN-zkeTEfEw26vPN2by98Bh1dwnEsmTcmvB39viGDJjYbGIerZv9-jBQLKYYUX21XE_LqhI5pqVkgFwJ9dFv01sFCmPx5UDAyRMgVVbEZjFjE/s640/Cream+of+Chicken+Soup+%252810%2529.JPG" width="640" /> </span></div>
<span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif">Add the chicken and return to a boil.</span><br />
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<span face="Arial, Helvetica, sans-serif" style="font-family: arial;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrkc0akE3RJxZhBra04H5J9lKGc4hGmBrWOe2OQUJuPu0Eune191jCNV4PjY3PrTlZdv1HYmRYwcI2nWOkg1-n_qz0sPquL80HK5N-kcemwI7pezyvglbTsu2mvA5k886FSCrt5-BwKI/s640/Cream+of+Chicken+Soup+%25285%2529.JPG" width="640" /> </span></div>
<span style="font-family: arial;"><span face="Arial, Helvetica, sans-serif">Remove soup from the heat and add the cream and sherry (make sure the Sherry is Dry, not Cream).</span><br />
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<span face="Arial, Helvetica, sans-serif"><b>NOTE: </b>Sometimes I like to add rice to my bowl. Steam up a little rice or use left-over rice.</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><u><b>Cream of Chicken Soup</b></u></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Serves 4 to 6</span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><i><u>Ingredients:</u></i></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">1/2 cup unsalted butter</span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">1 medium yellow onion</span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">2 stalks celery, with leaves is a bonus</span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">3 medium carrots</span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">1 clove garlic</span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">1/2 cup plus 1 Tbsp. <span face=""arial" , "helvetica" , sans-serif">all-purpose flour</span></span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">7 cups chicken stock, homemade or store<span face=""arial" , "helvetica" , sans-serif">-bought</span></span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">3 sprigs flat-leaf parsley</span></span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">3 sprigs fresh thyme</span></span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">1 bay lea<span face=""arial" , "helvetica" , sans-serif">f</span></span></span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">3 cups chicken, leftover roast chicken or store-bought rotisserie chicken</span></span></span></span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">1/2 cup heavy cream</span></span></span></span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">1 Tbsp. dry sherry</span></span></span></span></span></span></span></span><div><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Kosher salt to taste</span></span></span></span></span></span></span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Freshly ground black pepper to taste</span></span></span></span></span></span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">2 Tbsp. chopped flat-lea<span face=""arial" , "helvetica" , sans-serif">f parsley</span></span> for garni<span face=""arial" , "helvetica" , sans-serif">sh</span></span></span></span></span></span></span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">cooked rice <span face=""arial" , "helvetica" , sans-serif">(optional)</span></span></span></span></span></span></span></span></span></span><br />
<br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><i><u>Mise en Place:</u></i></span></span></span></span></span></span></span></span></span></span><br />
<ul>
<li><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">chop </span>onion<span face=""arial" , "helvetica" , sans-serif">, celery and carrot</span> into 1/4" pieces and set aside</span></span></span></span></span></span></span></span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">m<span face=""arial" , "helvetica" , sans-serif">ince <span face=""arial" , "helvetica" , sans-serif">garlic and add to other vegetables</span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">Measure out flour</span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">measure out stock</span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">gather parsley, thyme, and bay leaf into a <span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">bundl<span face=""arial" , "helvetica" , sans-serif">e and tie into a bo<span face=""arial" , "helvetica" , sans-serif">uquet garni</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">chop chicke<span face=""arial" , "helvetica" , sans-serif">n into bite<span face=""arial" , "helvetica" , sans-serif">-size pieces</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">if using garnish, <span face=""arial" , "helvetica" , sans-serif">roughly chop t<span face=""arial" , "helvetica" , sans-serif">he <span face=""arial" , "helvetica" , sans-serif">2 Tbsp. parsley</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">cook rice if using</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><i><u><span face=""arial" , "helvetica" , sans-serif">Method:</span></u></i> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Melt the butter in a <span face=""arial" , "helvetica" , sans-serif">large Dutch oven over medium heat. Add onion, celery, carrots and garlic. Cook, covered, stirring occasionally, until sof<span face=""arial" , "helvetica" , sans-serif">t, about 12 minutes. Add <span face=""arial" , "helvetica" , sans-serif">flour and cook, stirring with a wooden spoon, for 2 <span face=""arial" , "helvetica" , sans-serif">more minutes.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Add the <span face=""arial" , "helvetica" , sans-serif">stock and bring to a boil<span face=""arial" , "helvetica" , sans-serif">, whisking constantly. Add the bouquet garni. Lower heat and sim<span face=""arial" , "helvetica" , sans-serif">mer for 15 minutes.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Stir in the chicken and <span face=""arial" , "helvetica" , sans-serif">return </span>to a boil. Remove from heat.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Stir</span> <span face=""arial" , "helvetica" , sans-serif">t</span>he crea<span face=""arial" , "helvetica" , sans-serif">m<span face=""arial" , "helvetica" , sans-serif"> and </span>sherry<span face=""arial" , "helvetica" , sans-serif"> i</span>nt<span face=""arial" , "helvetica" , sans-serif">o the soup. <span face=""arial" , "helvetica" , sans-serif">Add salt and pepper to taste</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">Garnish with chopped parsley if desired. Serves up n<span face=""arial" , "helvetica" , sans-serif">ice with a side salad or sandwich. We like grilled cheese.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">If using rice, place <span face=""arial" , "helvetica" , sans-serif">1/4 cup cooked rice in bottom of bowl <span face=""arial" , "helvetica" , sans-serif">and l<span face=""arial" , "helvetica" , sans-serif">ad<span face=""arial" , "helvetica" , sans-serif">el soup over rice.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span> </span></span> </span></span></span></span> </span></span></span></span> </span> </span></span></span> </div>Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0tag:blogger.com,1999:blog-4024027673419020904.post-73775850726647252522017-12-05T22:42:00.003-06:002023-02-09T15:57:35.430-06:00Lemon Spaghetti<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuHhVvDJCC0B8KJwdis39dgSIcAiYmD5pxKwAiQwYeQWg8PHikPg7BsNiOy30boc-bZt02NsR1KbtD-C3gDfRaQacXfccnaAEpkC9cu9R6UpU7TVqAAjcA2LSpIJmQBvvlih3O3NK0VU/s640/017.JPG" width="640" /></div>
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">This is a wonderfully light and bright dish to make as a side or an entreé. Most of the time Lovey and I make this as an entreé and serve with a grilled chicken breast or poached fish.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">It is so simple and easy to throw together and although it only takes minutes to prepare you can still make the sauce ahead of time, set in the refrigerator for up to 8 hours so all you have to do at dinner time is boil your water for the pasta.</span><br /></span>
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFuPWvCMH5Un4q5Evbjaa507kSMrVl44HNDqlPJwFPdWKDZt8idzJM03URg4PxK6geWEAasQW8stCn02vyF-dD2ggyb0hqUKsEdi3dKRkcmRvKL2zKCjwN8adySEcMFoQD1xVZNjGzIg/s640/010.JPG" width="640" /><br />
<span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif">Ingredients are few. You have spaghetti (naturally), grated fresh <span face=""arial" , "helvetica" , sans-serif">Parmesan</span> <span face=""arial" , "helvetica" , sans-serif">R</span>eggiano, olive oil, lemon juice, sal<span face=""arial" , "helvetica" , sans-serif">t and </span>pepper<span face=""arial" , "helvetica" , sans-serif">. </span></span><br /></span>
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZb5eUsoRLIEcVzVAa1_Z_IrfEdMgbd6ioLOjCqdSP-gTaIOna6l35zjv8LLzoGHtaUfOdT3vXG_AWgJN9k7ow_yE5qmbSAdtOFQxxyF4KAMSW7Fw9kqZc9M6-0P82_dRfSq9LnKtV5E/s640/011.JPG" width="640" /><br />
<span face=""arial" , "helvetica" , sans-serif" style="font-family: arial;">Simply throw the olive oil, lemon juice, Parmesan, and salt and pepper into a large enough mixing bowl to easily toss a pound of cooked spaghetti. Set that aside.</span><br />
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<img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Y9XcydusTPG9AnohhAdOcmTFmgfVn_K-5EeKncIAKoJFO81k4gpnoc8loVjFgH-oxNpXeyRamnMaOVHcchhwDjKW_irD2i4CXrh3iXwb6pGCc_uqEKHOlmc8AzWGIbpI25oLr7Tmijg/s640/009.JPG" width="640" /></div>
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">When I think of it I'll toss one of the juiced lemon halves and a basil stem into the salted water. </span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"> </span></span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8F3u4TA3xyVNsmrleI5RnPZ6jKnEdcqV7MQQ4-31n9BxniHhqOLaQncH89OP9O0h-GQuXyMbOdScBWwn7jQqKOjZZEMZfWGEFcURSDhmYzpTLwqNKC3cCzuQm6MI8SPCz3s5RHFv9QZE/s640/014.JPG" width="640" /></span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">D</span>rain and pour into mixing bowl that has the sauce. Sprinkle with the lemon zest<span face=""arial" , "helvetica" , sans-serif">.</span> At this point you may also add chopped basil if you choose to use. Toss to coat the spaghetti and season to taste, if needed. A<span face=""arial" , "helvetica" , sans-serif">dd some of the reserved cooking liquid from the spaghetti at this point.</span></span></span></span></div>
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikz6C1nj1jHGUOd1kN9930WdwaUkvxg6VqFsm3pcydu2fK8UjS5vog6lQmA2lxRh0reEystiFwCash3TdhK9Rp7gj-Tzr7GtblXjy_ftpjhytAixibJgh5LfYdAUiyECl1eAHyvsEoO_U/s640/015.JPG" width="640" /> </span></span></div>
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<span face=""arial" , "helvetica" , sans-serif">If this is going to<span face=""arial" , "helvetica" , sans-serif"> be the main dish<span face=""arial" , "helvetica" , sans-serif"> you can serve as i<span face=""arial" , "helvetica" , sans-serif">s...</span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfhKrxcuMPo-Cn2FKBZSNLWkMq-VHQsU26JDWyCepDiKmCtPFw7ut9Fd0gywmLpRntFsdA5aLpq9a7OUo6ms2zoQvMPPaAVH7SQBSRpJSritZO71QEGqA40vGF7B9CnNU1byeR9P3pH0/s640/016.JPG" width="640" /> </span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">or </span></span>top the spaghetti with the sliced grilled <span face=""arial" , "helvetica" , sans-serif">chicken bre<span face=""arial" , "helvetica" , sans-serif">ast...</span></span></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vBJ5bDrrQawM9Ytd4nELJ_n6VErqr7-LH_MlJnaaTX9wxt8-W51Mwc4y3cyDi2CTIk1s583IIUeMCo1eS1ffbOMY3YPHiJYhw5lz-MPm3-x-KwF3tUuwJbnUig-yqo0aZbICYfSjc7A/s640/lemon+spaghetti+%25285%2529.JPG" width="640" /> </span></span></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">or poached cod.</span></span></span> </span><br />
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<u><b><span face=""arial" , "helvetica" , sans-serif">Lemon Spaghetti</span></b></u><br />
<span face=""arial" , "helvetica" , sans-serif">Adapted from <i>Everyday Italian</i> by Giada de Laurentiis</span><br />
<span face=""arial" , "helvetica" , sans-serif">Serves 4 as a main dish or 6 as a side dish</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><i><u>Ingredients:</u></i></span><br />
<span face=""arial" , "helvetica" , sans-serif">2/3 cup freshly grated Parmesan</span><br />
<span face=""arial" , "helvetica" , sans-serif">2/3 cup extra virgin olive oil</span><br />
<span face=""arial" , "helvetica" , sans-serif">1/2 cup freshly squeezed lemon juice (about 2 lemons)</span><br />
<span face=""arial" , "helvetica" , sans-serif">3/4 tsp. kosher salt, plus more to taste</span><br />
<span face=""arial" , "helvetica" , sans-serif">1/2 tsp. freshly ground black pepper, plus more to taste</span><br />
<span face=""arial" , "helvetica" , sans-serif">1 pound dried spaghetti</span><br />
<span face=""arial" , "helvetica" , sans-serif">1/3 cup chopped fresh basil (optional)</span><br />
<span face=""arial" , "helvetica" , sans-serif">1 Tbsp. grated lemon zest (from about 2 lemons)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><i><u>Mise en Place:</u></i></span><br />
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<li><span face=""arial" , "helvetica" , sans-serif">grate Parmesan</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">grate zest from lemons</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">squeeze juice from lemons</span></li>
<li><span face=""arial" , "helvetica" , sans-serif">chop or chiffonade the basil if using</span></li>
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<span face=""arial" , "helvetica" , sans-serif"><i><u>Method:</u></i></span><br />
<span face=""arial" , "helvetica" , sans-serif">In a large mixing bowl mix together the Parmesan, olive oil, lemon juice and salt and pepper. Whisk together and set aside. NOTE: If you make this sauce ahead of time mix in a smaller bowl, cover with plastic wrap then store in refrigerator for up to 8 hours. Bring the sauce to room temperature before using.</span><br />
<br /><span face=""arial" , "helvetica" , sans-serif">Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Drain, <b>reserving 1 cup of the cooking liquid</b>. Add the spaghetti to the bowl lemon sauce, toss with the lemon zest (and basil if you are using). Toss the pasta with enough of the reserved cooking liquid, 1/4 cup at a time, to moisten.</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Season with additional salt and pepper if desired. Transfer to bowls and serve.</span><br />
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<span face=""arial" , "helvetica" , sans-serif"><i><b>Serving Options:</b> </i>Top with sliced, grilled chicken breast or poached or sauteéd fish such as salmon or cod. </span>Jamie Khttp://www.blogger.com/profile/09455977369173869053noreply@blogger.com0