tag:blogger.com,1999:blog-117720532024-03-13T06:04:21.817-04:00Noshes, Thoughts & RevesA New Yorker cooks, eats...and dreams of Paris.Unknownnoreply@blogger.comBlogger179125tag:blogger.com,1999:blog-11772053.post-31826580377766396942012-01-23T08:27:00.001-05:002012-01-23T08:27:45.504-05:00Moving Day<span style="color: purple;">After barely posting, and really struggling to find this blog's voice, I've decided to put it to rest.</span><br />
<span style="color: purple;"><br /></span><br />
<span style="color: purple;">But that doesn't mean I'm not still cooking and writing! The <b>vegetarian </b>and I have started a new blog -- <b><a href="http://omnivorevegetarian.blogspot.com/">The Omnivore and the Vegetarian</a></b>. It will be (mostly) vegetarian recipes, reviews and drinks, chronicling our adventures as we adapt to life together, still focusing on the seasonal, local and organic. Come check us out; we'd love to see you there!</span><br />
<span style="color: purple;"><br /></span><br />
<span style="color: purple;">Thanks for all your support.</span><br />
<span style="color: purple;"><br /></span><br />
<span style="color: purple;">Bisous,</span><br />
<span style="color: purple;"><br /></span><br />
<span style="color: purple;">Lady Amalthea.</span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-11772053.post-23071471320664490622011-10-18T10:44:00.001-04:002011-10-18T10:44:04.219-04:00Buttermilk Fig Cake<span class="Apple-style-span" style="color: purple;">When most people think of <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=24">figs</a>, </b>they think of dried <b><a href="http://www.ecomii.com/food/calimyrna-fig">Calimyrna figs</a>, </b>those light brown sticky figs that my <b>grandfather </b>used to bring home along with bags of assorted <b>nuts. </b>While an excellent snack (and all the more so because, dried, they're available any time), in my opinion they are nothing compared to fresh black <b>Mission figs. </b>Not very sweet, these have an almost musky taste and, in all honesty, often pair better with <b>savory </b>foods than <b>sweet.</b></span><br />
<span class="Apple-style-span" style="color: purple;"><b><br /></b></span><br />
<span class="Apple-style-span" style="color: purple;">That said, upon deciding one day that I had a hankering for <b>figs, </b>I decided to use them in a sweet preparation -- namely, a <b>buttermilk fig cake. </b>Now, I'm a very nervous (and inexperienced) baker, so I'm always wary to diverge from a recipe. However, I just couldn't find a recipe that incorporated everything I wanted! You see, the older I get, the more my sweet tooth disappears. So I couldn't have a <b>cake </b>that was terribly sweet (sacrilege, I know). And that meant I wanted a mix of <b>fresh figs </b>and <b>dried. </b>I also wanted lots of <b>spices, </b>since <b>gingerbread </b>is one of the few <b>cakes </b>the <b>vegetarian </b>is truly fond of. And some <b>nuts </b>to cut the sweetness.</span><br />
<span class="Apple-style-span" style="color: purple;"><br /></span><br />
<span class="Apple-style-span" style="color: purple;">I ended up combining several recipes and, much to my delight (because I kept muttering under my breath that it would never work), the <b>cake </b>was both delicious and not very sweet! More like a <b>spice cake </b>than anything else, it would be wonderful with <b>afternoon tea. </b>We shared it with friends, who were big fans as well. I hope you agree!</span><br />
<span class="Apple-style-span" style="color: purple;"><br /></span><br />
<span class="Apple-style-span" style="color: blue;"><b>Buttermilk Fig Cake</b></span><br />
<span class="Apple-style-span" style="color: blue;"><i>adapted from <b><a href="http://www.amazon.com/Fresh-Healthy-Cooking-Living-Austin/dp/0961947624">Fresh</a> </b>and <b><a href="http://www.llcskitchen.blogspot.com/">La Mia Cucina</a></b></i></span><br />
<br />
<ul>
<li><span class="Apple-style-span" style="color: blue;">2 <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/chunky-banana-bran-muffins.html">eggs</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 <b><a href="http://noshesthoughtsreves.blogspot.com/2007/12/strata-depinards-et-feta-avec-des-noix.html">egg whites</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 1/2 cups <b><a href="http://noshesthoughtsreves.blogspot.com/2007/08/cocktail-de-champagne.html">granulated sugar</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 tablespoon <b><a href="http://noshesthoughtsreves.blogspot.com/2007/03/rondelles-de-pommes-de-terre.html">vegetable oil</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">7 1/2 ounces <b>fig preserves</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 cups <b><a href="http://noshesthoughtsreves.blogspot.com/2011/09/coriander-and-cumin-rubbed-chickpeas.html">all-purpose flour</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2005/05/canard-aux-4-epices-et-coriandre.html">nutmeg</a>, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b>allspice, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/09/coriander-and-cumin-rubbed-chickpeas.html">cloves</a>, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/easy-passover-recipe-whole-baked-yams.html">cinnamon</a>, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fennel-edamame-with-pepper-and-lemon.html">kosher salt</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 teaspoons <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/chunky-banana-bran-muffins.html">baking soda</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2006/08/berry-pudding-cake.html">baking powder</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2/3 cup <b>buttermilk</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2008/09/biscuits-danise.html">vanilla extract</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 1/2 cups fresh <b><a href="http://noshesthoughtsreves.blogspot.com/2006/01/new-years-eve.html">figs</a>, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/3 cup <b>pecans, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">15 <b>dried figs, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;"><b>cooking spray</b></span></li>
</ul>
<div>
<span class="Apple-style-span" style="color: blue;"><b>The Glaze</b></span></div>
<div>
<ul>
<li><span class="Apple-style-span" style="color: blue;">1/4 cup <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/chunky-banana-bran-muffins.html">buttermilk</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 cup <b>powdered sugar</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/4 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/falafel-and-baba-ghanoush.html">baking soda</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 1/2 teaspoons <b><a href="http://noshesthoughtsreves.blogspot.com/2005/07/uncle-wigglys-stir-fried-turkey-and.html">cornstarch</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 tablespoon unsalted <b><a href="http://noshesthoughtsreves.blogspot.com/2005/05/queen-of-cuisine-chez-la-vieille.html">butter</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 1/2 teaspoons <b><a href="http://noshesthoughtsreves.blogspot.com/2005/05/imbb-15-creme-cannelle.html">vanilla extract</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b>Grand Marnier</b></span></li>
</ul>
<div>
<span class="Apple-style-span" style="color: blue;">Preheat oven to 350F. Beat <b>eggs </b>and <b>egg whites </b>in a mixing bowl until frothy. With beaters still running, add in <b>granulated sugar, vegetable oil </b>and <b>fig preserves. </b>Sift together <b>flour, nutmeg, allspice, cloves, cinnamon, kosher salt, baking soda </b>and <b>baking powder. </b>Add sifted dry ingredients and <b>buttermilk, </b>alternately adding a little of each, to <b>egg </b>mixture. Mix very well (it helps if you have an extra set of hands -- one person adds ingredients while the other mixes). Mix in <b>vanilla</b> <b>extract. </b>Fold in fresh <b>figs, pecans </b>and <b>dried figs. </b>Spray a 9-inch springform pan with <b>cooking spray. </b>Pour batter into pan. Bake 55-65 minutes, until a chopstick inserted into the middle of the cake comes out clean. Remove from oven and cool 10 minutes.</span></div>
</div>
<div>
<span class="Apple-style-span" style="color: blue;"><br /></span></div>
<div>
<span class="Apple-style-span" style="color: blue;">Meanwhile, in a saucepan over medium-high heat, combine <b>buttermilk, powdered sugar, baking soda, cornstarch </b>and <b>butter. </b>Bring to a boil. Cook 2 minutes, stirring. Remove from heat and allow to cool completely. Stir in <b>vanilla extract </b>and <b>Grand Marnier. </b>Remove sides from <b>springform pan. </b>Drizzle glaze over cake. Enjoy!</span></div>
<div>
<span class="Apple-style-span" style="color: blue;"><br /></span></div>
<div>
<span class="Apple-style-span" style="color: #20124d;"><b>Make It a Meal: </b>So your guests still have room for dessert, precede this <b>cake </b>with a light dish of <b>Olive Oil Roasted Eggplant with Lemon, </b>served over fresh <b>pasta. </b>The <b>cake </b>is wonderful topped with <b>vanilla ice cream </b>or even <b>whipped cream.</b></span><br />
<span class="Apple-style-span" style="color: #274e13;"><b><br /></b></span><br />
<span class="Apple-style-span" style="color: #073763;"><b>Drink Pairings: </b>A <b>Zinfandel, </b>such as <b><a href="http://www.snooth.com/wine/7-deadly-zins-zinfandel-lodi-2006/">7 Deadly Zins</a> </b>was great with the main meal, but, since you've already opened the bottle of <b>Grand Marnier, </b>why not spice things up a bit and make <b>Sangria? </b>I recommend <b><a href="http://tastykitchen.com/recipes/drinks/white-zinfandel-sangria/">White Zinfandel Sangria</a>; </b>it would even work with the <b>cake!</b></span><br />
<span class="Apple-style-span" style="color: #073763;"><b><br /></b></span><br />
<br />
<span class="Apple-style-span" style="color: #0c343d;"><b>Leftovers: </b>Leftover <b>cake </b>makes a wonderful breakfast the next morning. It also works as an afternoon pick-me-up, particularly with a cup of tea!</span><br />
<span class="Apple-style-span" style="color: #0c343d;"><br /></span><br />
<span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://en.wikipedia.org/wiki/Common_fig">fig</a> </b>noshes:</i></span><br />
<br />
<ul>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/figs/">Figs!</a> </b>from <b>Simply Recipes</b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://chezpim.com/bake/the-best-fig-tart">The best fig tart</a> </b>from <b>Chez Pim</b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.101cookbooks.com/archives/grownup-fig-cookies-recipe.html">Grown-up Fig Cookies</a> </b>from <b>101 Cookies</b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/fig_galette/">Fig Galette</a> </b>from <b>Simply Recipes</b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.kalynskitchen.com/2010/09/recipe-for-roasted-figs-with-goat.html">Roasted Figs with Goat Cheese and Balsamic Agave Glaze</a> </b>from <b>Kalyn's Kitchen</b></i></span></li>
</ul>
<br />
<span class="Apple-style-span" style="color: #20124d;"><b><br /></b></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11772053.post-51786302866551217342011-10-05T16:12:00.003-04:002011-10-05T20:13:25.300-04:00Watermelon and Tomato Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuuQIMe8zzGzA-kuLHgQ6Z7xgZsL0FL8cGDOcARtcgqMLM_oB3TbQpVtENczbqqyHcvlINNDyEgSQSkFsdzh9wgtcA1-m9fJmyVjXLLX9hS7-p_bHfGWjHWLkh-fblJayL0zZl/s1600/Watermelon+Main.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuuQIMe8zzGzA-kuLHgQ6Z7xgZsL0FL8cGDOcARtcgqMLM_oB3TbQpVtENczbqqyHcvlINNDyEgSQSkFsdzh9wgtcA1-m9fJmyVjXLLX9hS7-p_bHfGWjHWLkh-fblJayL0zZl/s400/Watermelon+Main.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Watermelon and Tomato Salad</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: purple;">How did it get to be October already? And me with a backlog of summer recipes! Luckily, heirloom <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=44">tomatoes </a></b>are still beautiful and all over the <b><a href="http://www.grownyc.org/tuckergreenmarket">greenmarket</a> </b>and <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=31">watermelon</a> </b>is in abundance at <b><a href="http://www.fairwaymarket.com/">Fairway</a>.</b></span><br />
<span class="Apple-style-span" style="color: purple;"><b><br /></b></span><br />
<span class="Apple-style-span" style="color: purple;">When I was a kid, <b>watermelon </b>(and <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=42">cucumbers</a></b>) were the only two foods I refused to eat. Their high water content diluted the flavor so much as to make it unpalatable to me. Lately, though, I've found that, when it's terribly hot out, I crave these watery fruits. Probably my body seeking to rehydrate itself as much as possible.</span><br />
<span class="Apple-style-span" style="color: purple;"><br /></span><br />
<span class="Apple-style-span" style="color: purple;">But, because I have a low tolerance to <b>sweet, </b>I needed to add something salty to the <b>watermelon </b>and <b>tomatoes</b>. <b><a href="http://markbittman.com/">Mark Bittman</a> </b>recommends <b><a href="http://www.wholefoodsmarket.com/stores/departments/goat-cheese.php">goat cheese</a>, </b>but I was more interested in <b><a href="http://www.cheese.com/Description.asp?Name=feta">feta</a>, </b>as suggested by <b><a href="http://www.thefoodsection.com/">Josh</a> </b>in his <b><a href="http://www.thefoodsection.com/foodsection/2006/08/heirloom_tomato.html">Heirloom Tomato and Watermelon Salad</a>.</b> Some <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=85">basil</a> </b>(from the plant that's still growing nicely on our terrace!), a sprinkling of <b><a href="http://www.wholefoodsmarket.com/recipes/guides/salt.php">sea salt</a> </b>and a couple of tablespoons of <b><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=132">extra virgin olive oil</a> </b>and we had ourselves a delicious salad. Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><br /></span><br />
<span class="Apple-style-span" style="color: blue;"><b>Watermelon and Tomato Salad</b></span><br />
<span class="Apple-style-span" style="color: blue;"><i>adapted from <b><a href="http://www.howtocookeverything.tv/">How to Cook Everything</a> </b>and <b><a href="http://www.thefoodsection.com/">The Food Section</a></b></i></span><br />
<br />
<ul>
<li><span class="Apple-style-span" style="color: blue;">3 heirloom <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/summer-roasted-tomato-and-eggplant-soup.html">tomatoes</a>, </b>assorted varieties, cored and thickly sliced</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/4 <b>watermelon</b>, seeded, peeled and sliced as thickly (or thinly) as tomatoes</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/8 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/beetroot-butter-pomegranate-salad.html">sea salt</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/8 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/butter-borshch.html">pepper</a>, </b>freshly ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">4 ounces <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fennel-edamame-with-pepper-and-lemon.html">feta</a>, </b>crumbled</span></li>
<li><span class="Apple-style-span" style="color: blue;">8 leaves <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/tofu-with-cranberry-paste.html">basil</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons extra-virgin<b> <a href="http://noshesthoughtsreves.blogspot.com/2011/02/cornish-hens-with-cranberry-paste.html">olive oil</a></b></span></li>
</ul>
<div>
<span class="Apple-style-span" style="color: blue;">On a large platter, lay down first a <b>tomato </b>slice, then a <b>watermelon </b>slice, overlapping slightly, until all used. Sprinkle with <b>salt, pepper </b>and <b>feta. </b>Crumble <b>basil </b>leaves on top and drizzle with <b>olive oil. </b>Serve immediately.</span></div>
<div>
<span class="Apple-style-span" style="color: blue;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzqN3oJUzl244nsW0zjjDMKffOx1JCRvVjYkGsEdGZO0l2oGJ6fZxWFBfZ6gYZpNSMGgfHi9wv0yu6OaLD5tMARSUsl4r8nUALsqjg1PCKZG95SCfYAPdxG48Gq_cA6zvdShc/s1600/Watermelon+Meal.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzqN3oJUzl244nsW0zjjDMKffOx1JCRvVjYkGsEdGZO0l2oGJ6fZxWFBfZ6gYZpNSMGgfHi9wv0yu6OaLD5tMARSUsl4r8nUALsqjg1PCKZG95SCfYAPdxG48Gq_cA6zvdShc/s200/Watermelon+Meal.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Salad, Corn and Shrimp</td></tr>
</tbody></table>
<div>
<span class="Apple-style-span" style="color: #0c343d;"><b>Make It a Meal: </b>Keep the summer theme going by serving the salad with corn -- rather than just steaming it, try <b><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-corn-parsley-butter-10000000524332/index.html">Roasted Corn with Parsley Butter</a>. </b>If serving a <b>vegetarian, </b>and since the oven's already on for the corn) finish out the meal with some <b><a href="http://allrecipes.com/Recipe/roasted-vegetables/detail.aspx">Roasted Vegetables</a>. </b>If not, go for <b><a href="http://www.foodnetwork.com/recipes/alton-brown/salt-roasted-shrimp-recipe/index.html">Salt Roasted Shrimp</a> </b>instead. And to drink? <b>Riesling</b>, especially if you can find a local one like <b><a href="http://www.snooth.com/wine/treleaven-riesling-2008/">Treleaven Riesling</a> </b>from the <b><a href="http://www.fingerlakes.org/">Finger Lakes</a>. </b>Bon appetit!</span></div>
<div>
<span class="Apple-style-span" style="color: #0c343d;"><br /></span></div>
<div>
<span class="Apple-style-span" style="color: #073763;"><b>Leftovers: </b>Unfortunately, this isn't a salad that saves very well, so eat it the night of, if at all possible. If not, mix leftovers with <b><a href="http://en.wikipedia.org/wiki/Falafel">falafel</a> </b>(if you don't <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/falafel-and-baba-ghanoush.html">make your own</a>, </b>I highly recommend <b><a href="http://www.traderjoes.com/">Trader Joe's</a> </b>frozen variety)<b> </b>to make a more substantial salad. Yum!</span></div>
<div>
<span class="Apple-style-span" style="color: blue;"><b><br /></b></span></div>
<div>
<span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://junglefrog-cooking.com/watermelon-salad-madness-part-2/">watermelon salad</a> </b>noshes:</i></span></div>
<div>
<ul>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/watermelon_salad_with_feta_or_cotija/">Watermelon Salad with Feta or Cotija</a> </b>from <b><a href="http://simplyrecipes.com/">Simply Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://junglefrog-cooking.com/watermelon-salad-madness-part-2/">Beautiful and Simple Watermelon Salad that Is Perfect for Summer Days</a> </b>from <b><a href="http://junglefrog-cooking.com/">Junglefrog Cooking</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.lottieanddoof.com/2011/08/watermelon-salad-thing/">Watermelon Salad Thing</a> </b>from <b><a href="http://www.lottieanddoof.com/">Lottie + Doof</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.lanascooking.com/2011/04/13/minty-watermelon-salad/">Minty Watermelon Salad</a> </b>from <b><a href="http://www.lanascooking.com/">Never Enough Thyme</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://steamykitchen.com/16505-tomato-and-watermelon-salad.html">Tomato and Watermelon Salad with Feta Cheese</a> </b>from <b><a href="http://steamykitchen.com/">Steamy Kitchen</a></b></i></span></li>
</ul>
</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-11772053.post-65779964562700435632011-09-27T23:09:00.000-04:002011-09-27T23:09:11.029-04:00Pineapple Jalapeno Poppers<span class="Apple-style-span" style="color: purple;">Far and away, my favorite part of going to the <b><a href="http://www.grownyc.org/">Greenmarket</a> </b>is, when I have absolutely no idea what to make for dinner, to allow myself to be surprised and inspired by whatever delicacies I find waiting for me. Of course, being a planner and mildly OCD, this rarely happens. In fact, I almost never allow myself to go shopping without a list; otherwise I end up going crazy and coming home with various delicacies that have no relationship to one another so then I have to go back out to get whatever missing pieces I've neglected. And some of that produce invariably winds up in the trash, neglected and forgotten.</span><br />
<span class="Apple-style-span" style="color: purple;"><br /></span><br />
<span class="Apple-style-span" style="color: purple;">No thank you. So, in an effort to cut down on waste and generally practice more sustainable practices in my kitchen and my life, I use lists. But, also wanting to cook seasonally, I let myself be inspired by what's available. And, sometimes, I cheat.</span><br />
<span class="Apple-style-span" style="color: purple;"><br /></span><br />
<span class="Apple-style-span" style="color: purple;">How do I cheat, you ask? When I have work in the morning (but know I'll get home with plenty of time to go back out to the <b>Greenmarket </b>before they close), I first survey everything at the <b><a href="http://www.grownyc.org/tuckergreenmarket">Greenmarket</a> </b>(it's right next to the subway station), file away what looks most exciting, then go home, put together a list and venture back out, this time with Ozzy and a plan.</span><br />
<span class="Apple-style-span" style="color: purple;"><br /></span><br />
<span class="Apple-style-span" style="color: purple;">Not long ago, I did exactly this. What piqued my interest, you ask? <b><a href="http://en.wikipedia.org/wiki/Jalape%C3%B1o">Jalapeno peppers</a>. </b>While I've occasionally seen these gems downtown at the large <b><a href="http://www.grownyc.org/unionsquaregreenmarket">Union Square Greenmarket</a>, </b>I'd never seen them at my little <b><a href="http://www.grownyc.org/tuckergreenmarket">Tucker Square Greenmarket</a>, </b>across the street from <b><a href="http://new.lincolncenter.org/live/">Lincoln Center</a>. </b>Being so excited, I wanted to highlight them as the <b>main course</b> of my dinner, not merely a seasoning. I'd seen a recipe for <b>BBQ Jalapeno Poppers </b>in <b style="font-style: italic;"><a href="http://www.amazon.com/Pioneer-Woman-Cooks-Recipes-Accidental/dp/0061658197">The Pioneer Woman Cooks</a>, </b>so I figured that was a good enough place to start. Armed with 18 <b>jalapenos </b>(yes, I counted them), I went home and set to work.</span><br />
<span class="Apple-style-span" style="color: purple;"><br /></span><br />
<span class="Apple-style-span" style="color: purple;">Unfortunately, though, I'm actually quite a weakling when it comes to spice. So I needed something (other than the cheese I was stuffing inside) to cut the bite of these <b>peppers. <a href="http://www.homewithmandy.com/">Mandy</a> </b>had made some <b><a href="http://www.homewithmandy.com/2008/08/jalapeno-poppers-with-pineapple.html">Jalapeno Poppers with Pineapple</a>, </b>so the cut-up <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=34">pineapple</a> </b>in the fridge that had been destined for my morning <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=124">yogurt</a> </b>went into the <b>poppers </b>instead. I also opted to <b>bake </b>these rather than <b>fry </b>them. And, wanting to showcase the freshness of the <b>jalapenos, </b>I decided against <b>breading </b>as well. Make sure everything's at room temperature before you get started; it makes the mixing of the stuffing components much easier. I topped half the <b>poppers </b>(mine) with <b><a href="http://chowhound.chow.com/topics/540565">fresh bacon</a> </b>but it could very easily be left out. Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><b><br /></b></span><br />
<b><span class="Apple-style-span" style="color: blue;">Pineapple Jalapeno Poppers</span></b><br />
<i><span class="Apple-style-span" style="color: blue;">adapted from <b>The Pioneer Woman Cooks </b>and <b><a href="http://www.homewithmandy.com/">Home with Mandy</a></b></span></i><br />
<br />
<ul>
<li><span class="Apple-style-span" style="color: blue;">18 <b>jalapeno peppers</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">8 ounces <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fast-and-easy-passover-cooking.html">cream cheese</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 cup <b><a href="http://noshesthoughtsreves.blogspot.com/2006/06/wichcraft.html">cheddar</a>, </b>grated (I used a Mexican 3-cheese blend that was very good)</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b>green onion, </b>sliced</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 container <b>pineapple, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">18 slices <b><a href="http://noshesthoughtsreves.blogspot.com/2011/03/roasted-rosemary-cod.html">fresh bacon</a>, </b>cut in half <i>(optional)</i></span></li>
<li><span class="Apple-style-span" style="color: blue;"><b><a href="http://noshesthoughtsreves.blogspot.com/2006/06/wichcraft.html">Barbecue sauce</a>, </b>to taste</span></li>
</ul>
<div>
<span class="Apple-style-span" style="color: blue;">Preheat oven to 275 F. Wearing rubber gloves (and after having already taken out your contact lenses for the night -- yes, I did learn that the hard way), slice <b>jalapenos </b>in half lengthwise. Scrape out seeds and membranes with a spoon. If you are less heat-sensitive than I (or if your <b>jalapenos </b>are mild), leave some seeds in; that's where the heat is.</span></div>
<div>
<span class="Apple-style-span" style="color: blue;"><br /></span></div>
<div>
<span class="Apple-style-span" style="color: blue;">In a large bowl, combine <b>cream cheese, cheddar, green onion </b>and <b>pineapple. </b>Now stuff a heaping tablespoonful of mixture into each <b>jalapeno </b>half. Press down well, so there's very little chance of the stuffing falling out (especially important if you're not using the bacon to hold it in!). Arrange <b>jalapeno </b>halves on an <b>aluminum foil-</b>lined <b>baking sheet. </b>If you are using <b>bacon, </b>lay it on top of the open <b>jalapeno </b>half, pressing down to secure it to the <b>filling. </b>Drizzle <b>barbecue sauce </b>on top of either the <b>bacon </b>or <b>cheese filling, </b>depending on which option you're making. Use a <b>pastry brush </b>to spread it around more easily.</span></div>
<div>
<span class="Apple-style-span" style="color: blue;"><br /></span></div>
<div>
<span class="Apple-style-span" style="color: blue;">Bake in the oven for 1 hour. Serve warm or at room temperature.</span></div>
<div>
<span class="Apple-style-span" style="color: blue;"><br /></span></div>
<div>
<span class="Apple-style-span" style="color: #0c343d;"><b>Make it a meal: </b>Serve with plain steamed <b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=90">corn</a> -- </b>an excellent antidote to the spicy <b>jalapenos </b>and a bottle of <b>Riesling. </b>I recommend <b><a href="http://www.snooth.com/wine/nein-lives-riesling-2010/">Nein Lives</a>.</b></span></div>
<div>
<span class="Apple-style-span" style="color: #0c343d;"><b><br /></b></span></div>
<div>
<span class="Apple-style-span" style="color: #073763;"><b>Leftovers: </b>These are very rich, so there will probably be leftovers. To repurpose them for another meal, serve over <b><a href="http://wolffskasha.com/">kasha</a>.</b></span></div>
<div>
<span class="Apple-style-span" style="color: #073763;"><b><br /></b></span></div>
<div>
<span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/baked-jalapeno-poppers-recipe/index.html">jalapeno poppers</a> </b>noshes:</i></span></div>
<div>
<ul>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.foodpeoplewant.com/jalapeno-poppers/">Jalapeno Poppers</a> </b>from <b><a href="http://www.foodpeoplewant.com/">Food People Want</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/">Bacon-Wrapped Jalapeno Thingies</a> </b>from <b><a href="http://thepioneerwoman.com/cooking/">The Pioneer Woman Cooks!</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://eclecticrecipes.com/how-to-make-homemade-jalapeno-poppers">How to Make Homemade Jalapeno Poppers</a> </b>from <b><a href="http://eclecticrecipes.com/">Eclectic Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.bigredkitchen.com/2008/10/jalapeo-popper-dip.html">Jalapeno Popper Dip</a> </b>from <b><a href="http://www.bigredkitchen.com/">Big Red Kitchen</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.mybakingaddiction.com/jalapenopopperdip/">Jalapeno Popper Dip</a> </b>from <b><a href="http://www.mybakingaddiction.com/">My Baking Addiction</a></b></i></span></li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11772053.post-1244759259525037482011-09-18T20:09:00.000-04:002011-09-18T20:11:07.056-04:00Coriander and Cumin-Rubbed Chickpeas, Charred Corn Relish, Steamed Okra and Fried Onions<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CacgWtV921U2geVp7CgtfeMRC6F6q9VNW6BfL6oGxFCfE55JhbuC5TyZg1JkoSIvp-SpCS31ZLiDsnbsp11fzs_Rm-s6jTeZGLNhsIZrj-VAIB2Q4GIhVRF7-wFESJSj6SzQ/s1600/Corn+Main.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CacgWtV921U2geVp7CgtfeMRC6F6q9VNW6BfL6oGxFCfE55JhbuC5TyZg1JkoSIvp-SpCS31ZLiDsnbsp11fzs_Rm-s6jTeZGLNhsIZrj-VAIB2Q4GIhVRF7-wFESJSj6SzQ/s400/Corn+Main.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coriander and Cumin-Rubbed Chickpeas, Charred Corn Relish, Steamed Okra and Fried Onions</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: purple;"><b><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=90">Corn</a> </b>is, to me, one of the most quintessential summer foods. While it is available year-round, I buy it almost exclusively during the summer when it seems to be at every <b><a href="http://www.grownyc.org/greenmarket">Greenmarket</a> </b>booth. As I see it, it's a great, simple addition to almost every meal (as you can see from many <b><a href="http://noshesthoughtsreves.blogspot.com/search/label/Make%20It%20a%20Meal">Make-It-a-Meal</a> </b>suggestions). Normally I just steam it, enjoying the <b>corn </b>fresh with <b>butter</b>. Every so often, however, I get the urge to do something more creative. At those times, I turn to cookbooks -- in this case, <b><a href="http://www.amazon.com/Courses-Culinary-Journey-Princess-Cruises/dp/0971842116">Courses: A Culinary Journey</a>. </b></span><span class="Apple-style-span" style="color: purple;">A complicated book (by a chef on a cruise line), I find it's best for inspiration. In there, I found a recipe for <b>Charred Corn Relish. </b>That seemed simple enough, but certainly not enough for a meal. It was served with <b><a href="http://en.wikipedia.org/wiki/Catfish">catfish</a> -- </b>not an option when cooking for the <b>vegetarian, </b>though, if you're so inclined please feel free to try it out! Instead, I opted for <b><a href="http://whfoods.org/genpage.php?dbid=58&tname=foodspice">chickpeas</a>, </b>one of my favorite <b>legumes. </b>I have to say, these battered and fried <b>chickpeas </b>were one of the best things I've ever made. While they were great with all the accompaniments, they'd also be a wonderful appetizer, served with drinks.</span><br />
<div style="text-align: left;">
<span class="Apple-style-span" style="color: purple;"><br /></span></div>
<span class="Apple-style-span" style="color: purple;">Wanting to include a green vegetable, I decided to go with <b><a href="http://en.wikipedia.org/wiki/Okra">okra</a>, </b>one of the few green vegetables that the <b>vegetarian </b></span><span class="Apple-style-span" style="color: purple;">is extremely fond of. Being lazy, and knowing how flavorful the rest of the dish would be, I steamed the <b>okra </b>and tossed it with <b>butter </b>(similarly to how I usually cook <b>corn</b>). However, in order to up the flavor quotient of the rest of the dish, I allowed myself to be inspired by <b><a href="http://ahaar.blogspot.com/2006/07/stir-fry-okra-chillies-shallots.html">Stir-fry Okra, Chillies & Shallots</a> </b>from. So even though my <b>okra </b>was simple, I used lots of <b>spices </b>for the rest of the dish.</span><br />
<span class="Apple-style-span" style="color: purple;"><br /></span><br />
<span class="Apple-style-span" style="color: purple;">This "dish" is actually several different components. Feel free to make only one part, or several -- whatever works for your time constraints and tastebuds. Everything works well together or separately. At the end of the post, under "<b>leftovers</b>", there are some suggestions for how else to use each component. Bon appetit!</span><br />
<span class="Apple-style-span" style="color: purple;"><br /></span><br />
<span class="Apple-style-span" style="color: blue;"><b>Coriander and Cumin-Rubbed Chickpeas, Charred Corn Relish, Steamed Okra and Fried Onions</b></span><br />
<span class="Apple-style-span" style="color: blue;"><i>adapted from <b><a href="http://www.amazon.com/gp/product/0971842140/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=0971842116&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0SCAH7R4MS3ZF0Y0PTQH">Courses: A Culinary Journey</a> </b>and <b><a href="http://ahaar.blogspot.com/">Ahaar</a></b></i></span><br />
<span class="Apple-style-span" style="color: blue;"><i><br /></i></span><br />
<span class="Apple-style-span" style="color: #073763;"><i>For a non-vegetarian alternative, you could substitute <b><a href="http://noshesthoughtsreves.blogspot.com/2005/12/poisson-vietnamien-aux-capres.html">catfish</a> </b>filets for some or all of the <b>chickpeas.</b></i></span><br />
<ul>
<li><span class="Apple-style-span" style="color: blue;">2 lbs. <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/falafel-and-baba-ghanoush.html">chickpeas</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">juice from 1 <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/beetroot-butter-pomegranate-salad.html">lemon</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2009/07/halibut-and-spicy-yogurt-sauce.html">ground mustard</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2008/11/riz-basmati-au-cumin.html">cumin</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2005/12/1-l-torte.html">coriander seeds</a>, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 cup <b><a href="http://noshesthoughtsreves.blogspot.com/2005/11/imbbshf-biscuits-de-potiron-et-de.html">all-purpose flour</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b>kosher salt</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2005/12/from-my-rasoi-warming-vegetable-paneer.html">ground turmeric</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 teaspoons smoked<b> paprika</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 tablespoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/beetroot-butter-pomegranate-salad.html">cumin</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/easy-passover-recipe-whole-baked-yams.html">cayenne pepper</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;"><b>grapeseed oil, </b>for frying</span></li>
<li><span class="Apple-style-span" style="color: blue;">kernels from 3 ears fresh <b><a href="http://noshesthoughtsreves.blogspot.com/2011/03/pepper-bean-and-cheese-arepas.html">corn</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 red <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/pepper-potato-soup.html">bell pepper</a>, </b>diced</span></li>
<li><span class="Apple-style-span" style="color: blue;">6 cloves <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/french-style-lentil-soup.html">garlic</a>, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://noshesthoughtsreves.blogspot.com/2006/03/turkey-soup-with-broccoli-raab-and.html">shallot</a>, </b>diced</span></li>
<li><span class="Apple-style-span" style="color: blue;">3/4 cup canned <b><a href="http://noshesthoughtsreves.blogspot.com/2005/07/uncle-wigglys-stir-fried-turkey-and.html">black beans</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 green<b> jalapeno pepper, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 cup extra virgin <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/summer-roasted-tomato-and-eggplant-soup.html">olive oil</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">juice from 1 <b><a href="http://noshesthoughtsreves.blogspot.com/2011/03/pepper-bean-and-cheese-arepas.html">lime</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">juice from 2 <b><a href="http://noshesthoughtsreves.blogspot.com/2008/11/farfalle-au-limon-avec-cresson.html">lemons</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b><a href="http://noshesthoughtsreves.blogspot.com/2005/08/tournedos-of-beef-with-prosciutto-and.html">cilantro</a>, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 teaspoons <b>Italian parsley, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/falafel-and-baba-ghanoush.html">Himalayan salt</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon ancho <b><a href="http://noshesthoughtsreves.blogspot.com/2006/01/paper-chef-14-yogurt-marinated-chicken.html">chile powder</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/french-style-lentil-soup.html">yellow onion</a>, </b>thinly sliced</span></li>
<li><span class="Apple-style-span" style="color: blue;"><b>grapeseed oil, </b>for frying</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/falafel-and-baba-ghanoush.html">Himalayan salt</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/butter-borshch.html">pepper</a>, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">3 cups <b><a href="http://noshesthoughtsreves.blogspot.com/2008/11/farfalle-au-limon-avec-cresson.html">okra</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 teaspoons <b><a href="http://noshesthoughtsreves.blogspot.com/2008/09/biscuits-danise.html">unsalted butter</a>, </b>room temperature</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b>Himalayan salt</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/summer-roasted-tomato-and-eggplant-soup.html">pepper</a>, </b>ground</span></li>
</ul>
<div>
<span class="Apple-style-span" style="color: blue;">Drain <b>chickpeas. </b>Pour in a large bowl and squeeze <b>lemon juice </b>on top. Season with <b>mustard, cumin </b>and <b>coriander seeds. </b>Toss well to combine. Make <b>seasoned flour </b>by combining <b>flour, salt, turmeric, paprika, cumin </b>and <b>cayenne pepper</b> in a large bowl. Add <b>chickpeas </b>and toss well until coated. Remove <b>chickpeas, </b>reserving remaining <b>seasoned flour. </b>Heat <b>grapeseed oil </b>in a heavy saute pan and fry <b>chickpeas </b>for 6 minutes. Transfer to a paper towel-lined plate and let drain. (If you were to make this with <b>catfish, </b>now would be the time to cook it -- treated the same way as the <b>chickpeas</b>.)</span></div>
<div>
<span class="Apple-style-span" style="color: blue;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sAmS2ZJkK8BO5B_B59goKYZeFrhA8B2KIqvkn4-2D5U-grlN9dUAbXE9qvRWgmDxjr7WynVGgL29QWp_dEY5oOihlaVYYWUK517AYvGIsemSiYZpU1PdCGpbYn-PTqAyi8Nx/s1600/Corn+Small.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sAmS2ZJkK8BO5B_B59goKYZeFrhA8B2KIqvkn4-2D5U-grlN9dUAbXE9qvRWgmDxjr7WynVGgL29QWp_dEY5oOihlaVYYWUK517AYvGIsemSiYZpU1PdCGpbYn-PTqAyi8Nx/s200/Corn+Small.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Charred Corn Relish</td></tr>
</tbody></table>
<br />
<div>
<span class="Apple-style-span" style="color: blue;">Heat a heavy pan (cast-iron if available) until very hot. Add <b>corn </b>kernels to pan and allow to char, cooking undisturbed. Add <b>bell peppers </b>and cook, stirring, 5 minutes. Reduce heat to medium and add <b>garlic </b>and <b>shallot. </b>Cook 2 minutes. Remove from heat, add <b>black beans, jalapeno pepper, olive oil, lime juice, lemon juice, cilantro, parsley, salt </b>and <b>chile powder. </b>Keep warm.</span></div>
<div>
<span class="Apple-style-span" style="color: blue;"><br /></span></div>
<div>
<span class="Apple-style-span" style="color: blue;">Separate <b>onion rings </b>and dredge in <b>seasoned flour. </b>Heat <b>grapeseed oil </b>in heavy saute pan (the same one used to fry the <b>chickpeas</b>) and fry <b>onion </b>until lightly browned. Season with <b>salt </b>and <b>pepper </b>and transfer to a paper towel-lined plate. Let drain and keep warm.</span></div>
<div>
<span class="Apple-style-span" style="color: blue;"><br /></span></div>
<div>
<span class="Apple-style-span" style="color: blue;">Clean <b>okra </b>and trim stems. Steam 8-12 minutes, whole. Once cooked, chop into 1/2-inch chunks. Toss with <b>butter, salt </b>and <b>pepper.</b></span></div>
<div>
<span class="Apple-style-span" style="color: blue;"><b><br /></b></span></div>
<div>
<span class="Apple-style-span" style="color: blue;">Serve <b>chickpeas </b>topped with <b>corn relish </b>and <b>fried onions</b>, <b>okra </b>on the side. Enjoy!</span></div>
<div>
<span class="Apple-style-span" style="color: blue;"><br /></span></div>
<div>
<span class="Apple-style-span" style="color: #0c343d;"><b>Make it a meal: </b>This dish (or dishes, depending on how you see things) is really a meal in itself! Serve with</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFGgAaqTIDMCx4b4w0yWZa2b8jP6uB5gAcPciYi_cyReiObpDGbEDhyphenhyphenetPMQC-Eg116rZyrSYZGY0MyMOC09LeQwP_uvV76aXTDY_PuoyOeskT7kSX30qq3aFGQx1teA8w5Ub/s1600/Corn+Meal.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMFGgAaqTIDMCx4b4w0yWZa2b8jP6uB5gAcPciYi_cyReiObpDGbEDhyphenhyphenetPMQC-Eg116rZyrSYZGY0MyMOC09LeQwP_uvV76aXTDY_PuoyOeskT7kSX30qq3aFGQx1teA8w5Ub/s200/Corn+Meal.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Separate dishes</td></tr>
</tbody></table>
<div>
<span class="Apple-style-span" style="color: #0c343d;"> a <b>rose -- </b>I'd recommend a <b>2010 Biohof Pratsch. </b>Bon appetit!</span></div>
<div>
<span class="Apple-style-span" style="color: #0c343d;"><br /></span></div>
<div>
<span class="Apple-style-span" style="color: #134f5c;"><b>Leftovers: </b>Because there are so many components, I'm going to suggest leftovers for each one. Toss leftover <b>okra </b>and <b>fried onions </b>with <b><a href="http://wolffskasha.com/">kasha</a>. </b>Combine <b>corn salsa </b>with chopped <b><a href="http://www.yumsugar.com/What-Kumato-Brown-Tomatoes-13490363">kumato tomatoes</a> </b>to freshen it up. Serve with <b>tortilla chips. </b>Finally, combine some cultures (and add extra seasoning to packaged food) by heating leftover <b>chickpeas </b>(or <b>catfish</b>) with <b><a href="http://www.fatsecret.com/calories-nutrition/trader-joes/creamy-polenta-with-spinach-and-carrots">creamy polenta with spinach & carrots</a>, </b>courtesy of <b>Trader Joe's.</b></span></div>
<div>
<span class="Apple-style-span" style="color: #134f5c;"><b><br /></b></span></div>
<div>
<span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://www.frenchs.com/products/french-fried-onions/french-fried-onions">fried onion</a> </b>noshes:<b> </b></i></span></div>
<div>
<ul>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://glutenfreemommy.com/how-to-make-french-fried-onions/">How to Make French Fried Onions</a> </b>from <b><a href="http://glutenfreemommy.com/">Gluten Free Mommy</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/">Onion Strings</a> </b>from <b><a href="http://thepioneerwoman.com/">The Pioneer Woman</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.browneyedbaker.com/2010/02/22/onion-rings-dipping-sauce/">Oven-Fried Onion Rings with Dipping Sauce</a> </b>from <b><a href="http://www.browneyedbaker.com/">Brown Eyed Baker</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.ecurry.com/blog/soups-and-salads/soup/red-lentils-with-cumin-and-fried-onions/">Red Lentils with Cumin and Fried Onions</a> </b>from <b><a href="http://www.ecurry.com/blog/">eCurry</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/peperonata/">Peperonata</a> </b>from <b><a href="http://simplyrecipes.com/">Simply Recipes</a></b></i></span></li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11772053.post-62649333839284034522011-08-29T13:12:00.010-04:002011-08-30T15:14:54.733-04:00Chickpeas with Black Bean Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFA0hr_wzLVUVXJZiQ9V9LxquBSKAssbX-HaIFu_qZrOSrm67sAwX08UqLsISom-gSYZPViMRQ5USZV73uugmQvqwdGny2LTq9dAOeBB9FTGpdzHbVqiTNrUHWSnP0ugslUEP5/s1600/Black+Beans+Main.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFA0hr_wzLVUVXJZiQ9V9LxquBSKAssbX-HaIFu_qZrOSrm67sAwX08UqLsISom-gSYZPViMRQ5USZV73uugmQvqwdGny2LTq9dAOeBB9FTGpdzHbVqiTNrUHWSnP0ugslUEP5/s400/Black+Beans+Main.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir-Fried Chickpeas, in the Wok</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">Sorry for the extended silence -- I went on tour to <b><a href="http://www.fringefestival.org/2011/show/?id=1454">Minnesota</a> </b>and then came home to a <b><a href="http://www.nhc.noaa.gov/graphics_at4.shtml?5-daynl">hurricane</a>! </b>We're fine now, the <b><a href="http://mta.info/">MTA</a> </b>is up and running and, in <b>Manhattan</b> at least, it's back to business as usual. Getting back on-track with work reminded me -- I've been cooking and not sharing the delicacies. So, here's a summer stir-fry for ya!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">In trying to adapt my cooking styles to jive with a (mostly) <b>vegetarian </b>lifestyle, I've found myself most inspired by non-vegetarian recipes that I then adapt to my own purposes. These <b>Chickpeas with Black Bean Sauce </b>is one-such recipe.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">Cleaning out the refrigerator, I discovered a jar of <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/falafel-and-baba-ghanoush.html">black bean sauce</a></b>. It hadn't expired yet, but I also knew I hadn't used it more than once, when making a stir-fry from <b><i><a href="http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Breath of a Wok</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=0743238273" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></i></b>. So, rather than throw it out, I decided to use it. Last time, I had used it with <b>crabs</b>. So first I found a stir-fry with crabs in it, <b><a href="http://yohanagourmet.blogspot.com/2006/07/ginger-and-scallion-crabs-stir-fried.html">Danny Chan's Ginger and Scallion Crabs</a> </b>from <b><a href="http://yohanagourmet.blogspot.com/">Yohana's Culinary Journey</a>. </b>Using that as a jumping-off point, I added in the <b>black bean sauce. </b>Then it was time to think of a new protein. A recipe for <b><a href="http://www.goonswithspoons.com/Chick_Peas_and_Tuna_with_Spicy_Black_Bean_Sauce">Chick Peas and Tuna with Spicy Black Bean Sauce</a> </b>came to the rescue. Eliminate the <b>tuna, </b>combine the recipes and ... voila! Dinner was served. My only complaint was that it was a bit dry. If anyone else has experience (and advice!) stir-frying <b>chickpeas, </b>please let us know in the comments. Bon appetit!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;"><b>Chickpeas with Black Bean Sauce</b></span><br />
<span class="Apple-style-span" style="color: blue;"><i>adapted from <b><a href="http://yohanagourmet.blogspot.com/">Yohana's Culinary Journey</a> </b>and <b><a href="http://www.goonswithspoons.com/Welcome_to_Goons_With_Spoons">Goons with Spoons</a></b></i></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2005/07/uncle-wigglys-stir-fried-turkey-and.html">cornstarch</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons cold <b>water</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b>grapeseed oil</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">4 slices <b><a href="http://noshesthoughtsreves.blogspot.com/2009/01/potage-au-boeuf-et-au-vermicelle.html">ginger root</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/butter-borshch.html">green onions</a>, </b>cut into 2-inch pieces, <b>white </b>part separated from <b>green</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 tablespoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/happy-new-year-and-tofu-nicoise-salad.html">black bean sauce</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b><a href="http://noshesthoughtsreves.blogspot.com/2008/01/poulet-et-ciboules-sautes.html">soybeans</a>, </b>canned</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 cans <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/summer-roasted-tomato-and-eggplant-soup.html">chickpeas</a> </b>(about 2 pounds)</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/3 cup <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/cornish-hens-with-cranberry-paste.html">chicken broth</a> </b>(substitute <b>vegetable </b>if desired)</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 tablespoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/tofu-with-cranberry-paste.html">soy sauce</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 teaspoons <b><a href="http://noshesthoughtsreves.blogspot.com/2009/03/daikon-roti-avec-sauce-de-soja-et.html">sesame oil</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fast-and-easy-passover-cooking.html">kosher salt</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/4 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/easy-passover-recipe-whole-baked-yams.html">pepper</a>, </b>freshly ground</span></li>
<li><span class="Apple-style-span" style="color: blue;"><b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/beetroot-butter-pomegranate-salad.html">cilantro</a>, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 large <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/chunky-banana-bran-muffins.html">egg</a>, </b>beaten</span></li>
</ul><span class="Apple-style-span" style="color: blue;">In a small bowl, combine <b>cornstarch </b>with <b>water. </b>Set aside.</span><br />
<span class="Apple-style-span" style="color: blue;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;">Heat wok over high heat. Swirl in <b>grapeseed oil, </b>add <b>ginger </b>and <b>white </b>part of <b>green onions. </b>Stir-fry 10 </span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6n8ox1a-JlMVuM3KGdkOBvmEF0LZI0UKFZm1LEWR9lT82-BBoU-0HlTaXQL748xhKRFmKKKavO5H7p5e16HjMjyl7xYX9yimguQPpggv5i3qZ0UCuPI151YbnR0jxLsQCC2c/s1600/Black+Beans+Small.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6n8ox1a-JlMVuM3KGdkOBvmEF0LZI0UKFZm1LEWR9lT82-BBoU-0HlTaXQL748xhKRFmKKKavO5H7p5e16HjMjyl7xYX9yimguQPpggv5i3qZ0UCuPI151YbnR0jxLsQCC2c/s200/Black+Beans+Small.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Stir-Fried Chickpeas</td></tr>
</tbody></table><span class="Apple-style-span" style="color: blue;">seconds. Add <b>black bean sauce </b>and stir-fry another 10 seconds. Add <b>soybeans </b>and stir-fry 20 seconds. Add <b>chickpeas </b>and stir-fry another 20 seconds. Add <b>broth, </b>cover and cook 3 minutes, stirring once halfway through. Add <b>soy sauce, sesame oil, salt, pepper, cilantro </b>and <b>green onion greens. </b>Cover and cook 1 minute. Swirl in <b>cornstarch </b>mixture and <b>egg. </b>Stir-fry another 30 seconds until combined. Serve warm.</span><br />
<span class="Apple-style-span" style="color: blue;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13;"><b>Make it a Meal: </b>This is actually a meal in itself. If desired, you could serve over rice. For dessert, make an <b>avocado milkshake. </b>To drink, I recommend a <b><a href="http://noshesthoughtsreves.blogspot.com/2006/05/aoc.html">rose</a>, </b>such as a <b><a href="http://www.snooth.com/wine/biohof-pratsch-rose-2010/">2010 Biohof Pratsch</a>. </b>Enjoy!</span><br />
<span class="Apple-style-span" style="color: #274e13;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13;"><b>Leftovers: </b>Make soup by pureeing leftovers with warm <b>chicken or vegetable broth. </b>Yum!</span><br />
<span class="Apple-style-span" style="color: #274e13;"><br />
</span><br />
<span class="Apple-style-span" style="color: #0c343d;"><i>Links to other <b><a href="http://chinesefood.about.com/od/sauces/f/blackbeansauce.htm">black bean sauce</a> </b>noshes:</i></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: #0c343d;"><i><b><a href="http://simplyrecipes.com/recipes/grilled_lime_chicken_with_black_bean_sauce/">Grilled Lime Chicken with Black Bean Sauce</a> </b>from <b><a href="http://simplyrecipes.com/">Simply Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #0c343d;"><i><b><a href="http://appetiteforchina.com/recipes/spicy-chicken-black-bean-sauce/">Spicy Black Bean Chicken</a> </b>from <b><a href="http://appetiteforchina.com/">Appetite for China</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #0c343d;"><i><b><a href="http://www.vietworldkitchen.com/blog/2010/05/stirfried-chicken-with-black-bean-sauce-recipe.html">Stir-Fried Chicken with Black Bean Sauce</a> </b>from <b><a href="http://www.vietworldkitchen.com/blog/">Viet World Kitchen</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #0c343d;"><i><b><a href="http://steamykitchen.com/203-chinese-steamed-spareribs-with-black-bean-sauce.html">Chinese Steamed Spareribs with Black Bean Sauce</a> </b>from <b><a href="http://steamykitchen.com/">Steamy Kitchen</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #0c343d;"><i><b><a href="http://theasiangrandmotherscookbook.wordpress.com/2007/11/28/from-scratch-black-bean-sauce-and-other-tips-and-tricks-from-a-loving-father/">In memory of a chef-dad, plus his from-scratch black bean sauce</a> </b>from <b><a href="http://theasiangrandmotherscookbook.wordpress.com/">The Asian Grandmothers Cookbook</a></b></i></span></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11772053.post-41057036585613941092011-07-29T19:18:00.000-04:002011-07-29T19:18:44.735-04:00Black Bean and Cucumber Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEztNaeb0R6OS-HSwOrhUjqLgnDEFg1-V_eRSoOWiCUwy9-ix045J5Zs0ghzDNxRedjK7mwrqd7-nPJPilBxw5LHUujOVlFWt5MO73nVtLs3x8m8i7rUCGH38c0YDyrBZHz5R/s1600/Cucumber+Salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEztNaeb0R6OS-HSwOrhUjqLgnDEFg1-V_eRSoOWiCUwy9-ix045J5Zs0ghzDNxRedjK7mwrqd7-nPJPilBxw5LHUujOVlFWt5MO73nVtLs3x8m8i7rUCGH38c0YDyrBZHz5R/s400/Cucumber+Salad.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Bean and Cucumber Salad</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">I don't know how this summer's been for you but, here in New York, it's been <b>hot, hot, hot</b>! Last week there were several days over 100F and, while I know that's mild for some it certainly isn't for us. I'm not terribly heat sensitive but, while our air conditioners made a valiant effort, it was still far too hot in the apartment to cook.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-bottom: 0.5em; margin-right: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwLp-NUbJavRiqVVMDlM-25E79HMjpNCoeA0d1r6wvvocneS7yK5hxlUUO1h-QTNwq3NOffSI7OjHmZVC0ICX77mD6n7pWCtOQgddBw5hS8xAAX8kna6B4Ym92rE5rHR7NWE3/s1600/Cucumbers.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwLp-NUbJavRiqVVMDlM-25E79HMjpNCoeA0d1r6wvvocneS7yK5hxlUUO1h-QTNwq3NOffSI7OjHmZVC0ICX77mD6n7pWCtOQgddBw5hS8xAAX8kna6B4Ym92rE5rHR7NWE3/s200/Cucumbers.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Cucumbers, Peeled, Seeded and Diced</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">During this <b>heat wave,</b> I found that I was craving different foods than usual. For example, </span><span class="Apple-style-span" style="color: purple;">I usually prefer <b>cooked vegetables </b>to <b>raw </b>but <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/falafel-and-baba-ghanoush.html">cucumbers</a> </b>(a vegetable I usually dislike) actually sounded quite appealing. See, when I'm really warm, I crave foods with a <b><a href="http://www.livestrong.com/article/286730-list-of-foods-with-a-high-water-content/">high water content</a> </b>in a constant effort to keep myself hydrated. I also crave <b>spicy foods</b>, probably because they make me drink more. So I started looking for <b><a href="http://noshesthoughtsreves.blogspot.com/2009/07/csa-week-6-marinated-peaches-over-maple.html">cucumber</a></b> recipes. I first stumbled upon a <b><a href="http://www.epicurious.com/recipes/food/views/Shrimp-and-Cucumber-Salad-with-Dill-Vinaigrette-106620">Shrimp and Cucumber Salad</a> </b>but that certainly wouldn't feed the <b>vegetarian. </b>And just leaving the out the <b>shrimps </b>would turn it into a <b>side dish</b></span><span class="Apple-style-span" style="color: purple;">.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">So then I found a <b><a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=45775">Black Bean Cucumber Salad</a>. </b>That convinced me to use <b>black beans </b>so I went back to my original <b>shrimp </b>idea and was delighted to find <b><a href="http://www.kalynskitchen.com/">Kalyn</a></b>'s <b><a href="http://www.kalynskitchen.com/2009/07/recipe-for-spicy-shrimp-and-cucumber.html">Spicy Shrimp and Cucumber Salad with Mint, Lemon, and Cumin</a>. </b>With some substitutions and a little imagination, we were all set. Enjoy!</span><br />
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</b></span><br />
<span class="Apple-style-span" style="color: blue;"><b>Black Bean and Cucumber Salad</b></span><br />
<span class="Apple-style-span" style="color: blue;"><i>inspired by <b><a href="http://www.sparkrecipes.com/">SparkRecipes</a> </b>and <b><a href="http://www.kalynskitchen.com/">Kalyn's Kitchen</a></b></i></span><br />
<ul><li><span class="Apple-style-span" style="color: blue;">1 16-oz. can <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/beetroot-butter-pomegranate-salad.html">black beans</a>, </b>drained</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2009/07/halibut-and-spicy-yogurt-sauce.html">fish spice blend</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/butter-borshch.html">red pepper flakes</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/french-style-lentil-soup.html">yellow onion</a>, </b>diced</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://noshesthoughtsreves.blogspot.com/2011/03/pepper-bean-and-cheese-arepas.html">bell pepper</a>, </b>diced</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 cup <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/pepper-potato-soup.html">celery</a>, </b>diced</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 <b>Mediterranean cucumbers, </b>peeled, seeded and diced</span></li>
<li><span class="Apple-style-span" style="color: blue;">1-2 teaspoons <b>Sriracha</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b>seasoned fleur de sel</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons fresh <b><a href="http://noshesthoughtsreves.blogspot.com/2009/07/csa-week-5-caramelized-beets-with.html">mint</a>, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fast-and-easy-passover-cooking.html">lemon juice</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/easy-passover-recipe-whole-baked-yams.html">cumin</a>, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 dashes <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/summer-roasted-tomato-and-eggplant-soup.html">hot pepper sauce</a> </b>(I use <b><a href="http://www.franksredhot.com/products/hot-sauce">Frank's</a></b>)</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/8 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/cranberry-scented-yams.html">Himalayan salt</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/8 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/happy-new-year-and-tofu-nicoise-salad.html">black pepper</a>, </b>freshly ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">3 tablespoons <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fennel-edamame-with-pepper-and-lemon.html">lemon garlic olive oil</a></b></span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">Combine all ingredients in a large mixing bowl. Stir well. Adjust <b>salt </b>and <b>pepper </b>to taste.</span><br />
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</span><br />
<span class="Apple-style-span" style="color: #0c343d;"><b>Make it a Meal: </b>To celebrate summer and keep the meal light, rather than making a traditional grain, go for</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqHkEbFiz1ose7IieYBT8VnDMAyrJyB_EzSFaQKpOsEnrlW5O_IcT12_f9Hd2THrTaLR8IthuOQSxB7OZN45KauI2qJ6rMyKJw7p2VucNGvYIAWopfRyS5k6LHM3DCYjRQ2fI/s1600/Cucumbers+Meal.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqHkEbFiz1ose7IieYBT8VnDMAyrJyB_EzSFaQKpOsEnrlW5O_IcT12_f9Hd2THrTaLR8IthuOQSxB7OZN45KauI2qJ6rMyKJw7p2VucNGvYIAWopfRyS5k6LHM3DCYjRQ2fI/s200/Cucumbers+Meal.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Cucumbers, Corn and Wine</td></tr>
</tbody></table><span class="Apple-style-span" style="color: #0c343d;">some <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/pepper-potato-soup.html">corn</a>, </b>simmered for 10 minutes (if you can bear to keep the stove on for that long). A great wine we recently discovered is <b><a href="http://www.cellartracker.com/wine.asp?iWine=1114427">Beach House</a>. </b>Mostly <b><a href="http://noshesthoughtsreves.blogspot.com/2009/03/daikon-roti-avec-sauce-de-soja-et.html">Sauvignon Blanc</a>, </b>it's very easy to drink and perfect for a hot summer's night (and, I'm sure, even nicer if you're lucky enough to be by the beach!). For dessert, <b>chocolate (or vanilla or almond) <a href="http://noshesthoughtsreves.blogspot.com/2008/04/aloyau-de-boeuf-au-reblochon.html">milk</a>!</b> Bon appetit!</span><br />
<span class="Apple-style-span" style="color: #0c343d;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b>cucumber salad </b>noshes:</i></span><br />
<ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/sesame_cucumber_salad/">Sesame Cucumber Salad</a> </b>from <b><a href="http://simplyrecipes.com/">Simply Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://kitchen-parade-veggieventure.blogspot.com/2009/08/julia-childs-cucumber-salad.html">Julia Child's Cucumber Salad</a> </b>from <b><a href="http://kitchen-parade-veggieventure.blogspot.com/">A Veggie Venture</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://userealbutter.com/2009/04/04/spicy-chinese-cucumber-salad-recipe/">Spicy Chinese Cucumber Salad</a> </b>from <b><a href="http://userealbutter.com/">Use Real Butter</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://appetiteforchina.com/recipes/sichuan-cucumber-salad/">Sichuan Cucumber Salad</a> </b>from <b><a href="http://appetiteforchina.com/">Appetite for China</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://glutenfreegoddess.blogspot.com/2008/08/cool-as-cucumber-salad.html">Cool as a Cucumber Salad</a> </b>from <b><a href="http://glutenfreegoddess.blogspot.com/">Gluten-Free Goddess</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-11772053.post-2329411848879186312011-07-15T19:54:00.003-04:002011-07-22T11:03:15.022-04:00Summer Roasted Eggplant and Tomato Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPkt4QMp0ZoGBJlxAQRHOdi80rIv90LG78WbmYCICcfMVD7VT5KAPcNCyNJtct2tsrRFgkrOr6nq7HH5WRrOzD07lBlH9J4RANXAPKBv7x-BRaREovX5nM-WXhuWAtT5KQ5ep/s1600/Main.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPkt4QMp0ZoGBJlxAQRHOdi80rIv90LG78WbmYCICcfMVD7VT5KAPcNCyNJtct2tsrRFgkrOr6nq7HH5WRrOzD07lBlH9J4RANXAPKBv7x-BRaREovX5nM-WXhuWAtT5KQ5ep/s400/Main.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summer Roasted Tomato and Eggplant Soup with Phyllo Dumplings</td></tr>
</tbody></table> <span class="Apple-style-span" style="color: purple;">Like everyone else in the food world, my favorite part of </span><span class="Apple-style-span" style="color: purple;"><b>summer </b></span><span class="Apple-style-span" style="color: purple;">(aside from not having to wear a jacket outside) is the produce. Trips to the </span><span class="Apple-style-span" style="color: purple;"><b><a href="http://www.grownyc.org/greenmarket">greenmarket</a> </b></span><span class="Apple-style-span" style="color: purple;">become wonderful discoveries of fresh summer bounty and I have to force myself not to come home with everything I see.</span><br />
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</span><br />
<span class="Apple-style-span" style="color: purple;">Lately, the <b>vegetarian </b>and I have been traveling a lot so we haven't had time to enjoy the <b><a href="http://www.grownyc.org/tuckergreenmarket">greenmarket</a> </b>as much as we'd like. Our travels took us to <b><a href="http://en.wikipedia.org/wiki/Hancock_(village),_New_York">Hancock, NY</a>, </b>where we were costarring in a new play that about the founding of <b><a href="http://www.ci.laramie.wy.us/">Laramie, WY</a>. </b>While this was a lot of fun, <b>culinarily </b>it left something to be desired (aside from an <b><a href="http://www.aromathymebistro.com/">amazing restaurant</a> </b>we discovered on the way home, in <b><a href="http://en.wikipedia.org/wiki/Ellenville,_New_York">Ellenville, NY</a></b>).</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuc2QG5uKS2YVUVC9_NkEZu4nVhaAdTz0tcX8Eu95fvZQNimqs5v1vgy0mnbr7J4MnRpNEu8n63HToHUcgFNKOuhE9uZo2yh8Ewrxs3BHPbhHz7C-T9wHDM6qCcoslyY4q3WV/s1600/Ozzy.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuc2QG5uKS2YVUVC9_NkEZu4nVhaAdTz0tcX8Eu95fvZQNimqs5v1vgy0mnbr7J4MnRpNEu8n63HToHUcgFNKOuhE9uZo2yh8Ewrxs3BHPbhHz7C-T9wHDM6qCcoslyY4q3WV/s200/Ozzy.jpg" width="183" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Ozzy</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">The other thing that's been going on is that, do to some lingering behavioral problems, we had to send <b>Ozzy </b>to <b>boot camp </b>for 2 weeks. Now he's home and we're training him pretty hardcore. It's taxing but, ultimately, will be worth it.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">So on our trip to the <b>greenmarket </b>yesterday, we wanted something <b>fresh</b>, non labor-intensive and that we could make into <b>comfort food. </b>There were beautiful baby <b>eggplants </b>at the <b>greenmarket </b>and we picked up several (<b>white </b>and <b>purple</b>). To stick with my theme of miniature produce, I grabbed two pints of <b>cherry tomatoes </b>as well. And, because our <b>basil </b>plant had died while we were away, a bunch of <b>lemon basil </b>came home with us as well.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
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<span class="Apple-style-span" style="color: purple;">My favorite way to prepare <b><a href="http://noshesthoughtsreves.blogspot.com/2011/07/falafel-and-baba-ghanoush.html">eggplant </a></b>is to roast it. This concentrates the flavors without leeching out too much moisture. A quick internet search found a recipe for <b><a href="http://greenlitebites.com/2010/07/06/roasted-eggplant-tomato-feta/">Roasted Eggplant with Tomato and Feta</a>. </b>I loved the flavors but wanted something more <b>comforting </b>than a <b>warm salad. </b>A quick cookbook search found me a recipe for <b>Summer Roasted Tomato Soup. </b>I put on my thinking cap, combined both recipes, and -- poof! <b>Summer Roasted Eggplant and Tomato Soup </b>was born. Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;"><b>Summer Roasted Tomato and Eggplant Soup</b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlaLpaf-gG9ayf42jZJnZKTaEjVyDSlwo0XYW3kkCvf4Q7EMyTX7bpZBLH9nbwn3DBKvGAeUVLq6u5B_6kAlUN_BPLwto0Xdq8PMlNIXIG3vhGIVVuF5rbEptC70OTVvvXlup/s1600/Soup.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlaLpaf-gG9ayf42jZJnZKTaEjVyDSlwo0XYW3kkCvf4Q7EMyTX7bpZBLH9nbwn3DBKvGAeUVLq6u5B_6kAlUN_BPLwto0Xdq8PMlNIXIG3vhGIVVuF5rbEptC70OTVvvXlup/s200/Soup.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Freshly Pureed Soup</td></tr>
</tbody></table><span class="Apple-style-span" style="color: blue;"><i>adapted from <b>A Slob in the Kitchen </b>and </i></span><span class="Apple-style-span" style="color: blue;"><i><b><a href="http://greenlitebites.com/">Green Lite Bites</a><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=1400051150&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></b></i></span><br />
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<ul><li><span class="Apple-style-span" style="color: blue;">4 small <b>Japanese eggplants</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 small <b><a href="http://noshesthoughtsreves.blogspot.com/2010/12/hummus-with-roasted-red-pepper-capers.html">white eggplant</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 pints <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/tarragon-pistachio-butter-and-beer.html">cherry tomatoes</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 teaspoons <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/beetroot-butter-pomegranate-salad.html">olive oil</a>, </b>divided, plus more as necessary</span></li>
<li><span class="Apple-style-span" style="color: blue;">6 cloves <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/butter-borshch.html">garlic</a>, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fast-and-easy-passover-cooking.html">kosher salt</a>, </b>plus more to taste</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 cup <b><a href="http://noshesthoughtsreves.blogspot.com/2010/04/passover-cooking-mushroom-onion-and.html">lemon basil</a> </b>leaves, chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 15-ounce can <b>chickpeas</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 cup <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fennel-edamame-with-pepper-and-lemon.html">feta</a>, </b>crumbled</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/pepper-potato-soup.html">red onion</a></b>, minced</span></li>
<li><span class="Apple-style-span" style="color: blue;">6 cups <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/tofu-with-cranberry-paste.html">chicken stock</a></b></span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">Preheat oven to 400 F. Toss <b>eggplants, tomatoes, olive oil </b>(at least 1 teaspoon), <b>garlic, salt, basil, chickpeas </b>and <b>feta </b>together.on an <b>aluminum foil-</b>lined rimmed <b>baking sheet. </b>Roast 45 minutes, stirring halfway through and adding more <b>olive oil</b> if <b>eggplant </b>has dried out. Remove from oven and set aside.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">In a <b>stockpot, </b>heat 1-2 teaspoons <b>olive oil </b>over medium heat. Add <b>onion </b>and cooking, stirring, 5-10 minutes, until <b>onion </b>has turned translucent. Add <b>roasted mixture </b>and <b>stock. </b>Cover, raise heat to high and bring to a boil. Remove cover, lower heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and puree with an <b>immersion blender. </b>Season with additional <b>salt </b>and, if desired, <b>black pepper, </b>to taste. Serve warm.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhif1GDo14sk_tGJdE1psFI_LkifI54zilGpRkbYQE8HpT0UN0qvVgd9XbDSJq30wBEAh1WwYHqgQr1qvr5uXwPrHHtnxeLhPCEQ8f3-ddT25Dglh1Ug0vKip7lmXo6cDakLAcJ/s1600/Phyllo.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhif1GDo14sk_tGJdE1psFI_LkifI54zilGpRkbYQE8HpT0UN0qvVgd9XbDSJq30wBEAh1WwYHqgQr1qvr5uXwPrHHtnxeLhPCEQ8f3-ddT25Dglh1Ug0vKip7lmXo6cDakLAcJ/s200/Phyllo.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Phyllo, hot out of the oven</td></tr>
</tbody></table><div><span class="Apple-style-span" style="color: #0c343d;"><b>Make it a Meal: </b>While you can serve this as an appetizer in a multi-course meal, it is also heavy enough to be a wonderful main dish. While everything roasts, make some <b><a href="http://noshesthoughtsreves.blogspot.com/2006/05/aoc.html">phyllo</a> </b>dumplings (a wonderful stand-in for croutons) by wrapping <b>basil </b>and<b>/</b>or <b>feta cheese </b>in <b>phyllo </b>packages. While <b>soup </b>cooks, bake <b>phyllo </b>15 minutes in a 375 F oven. Serve in soup or alongside. To drink, I'd recommend a <b><a href="http://noshesthoughtsreves.blogspot.com/2005/12/christmas-eve.html">rose</a>, </b>specifically a <b><a href="http://www.snooth.com/wine/biohof-pratsch-rose-2010/">2010 Biohof Pratsch</a>. </b>A <b><a href="http://noshesthoughtsreves.blogspot.com/2009/03/daikon-roti-avec-sauce-de-soja-et.html">sauvignon blanc</a> </b>would be nice as well. And for dessert? <b><a href="http://noshesthoughtsreves.blogspot.com/2008/04/jewish-holiday-cooking-calling-all.html">Pomegranate</a> </b></span><span class="Apple-style-span" style="color: #0c343d;">seeds. Bon appetit!<b> </b></span></div><div><span class="Apple-style-span" style="color: #0c343d;"><b><br />
</b></span></div><div><span class="Apple-style-span" style="color: #0c343d;"><b>Leftovers: </b>Make a pound of <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/blueberry-amandine-tart.html">pasta</a> </b>and pour over as much <b>soup </b>as you want instead of a prepared <b>sauce</b>. Yum!</span></div><div><span class="Apple-style-span" style="color: #0c343d;"><br />
</span></div><div><span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://www.finecooking.com/recipes/oven_roasted_eggplant.aspx">roasted eggplant</a> </b>noshes:</i></span></div><div><ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/roasted_eggplant_and_tomato_soup/">Roasted Eggplant and Tomato Soup</a> </b>from <b><a href="http://simplyrecipes.com/">Simply Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://whiteonricecouple.com/recipes/roasted-eggplant-mint/">Roasted Eggplant with Mint</a></b> from <b><a href="http://whiteonricecouple.com/">White on Rice Couple</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.kalynskitchen.com/2007/08/spicy-grilled-eggplant-recipe-with-red.html">Spicy Grilled Eggplant with Red Pepper, Parsley, and Mint</a> </b>from <b><a href="http://www.kalynskitchen.com/">Kalyn's Kitchen</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://smittenkitchen.com/2010/10/roasted-eggplant-soup/">Roasted Eggplant Soup</a> </b>from <b><a href="http://smittenkitchen.com/">Smitten Kitchen</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://blog.fatfreevegan.com/2010/06/roasted-eggplant-pesto.html">Roasted Eggplant Pesto</a> </b>from <b><a href="http://blog.fatfreevegan.com/">Fat Free Vegan Kitchen</a></b></i></span></li>
</ul></div><div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-11772053.post-50563186060605530792011-07-05T17:56:00.002-04:002011-07-11T12:37:31.994-04:00Falafel and Baba Ghanoush<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkgIQGNfJxG3fAnpM3PCKKkWNtcOSj9iJjW96g9wKR7YjdYJnzY80N93AVzqckWunDFJNxtMOd4x1onlafs6Dxch2xkhBaVddrYuLaplwYRPSmjZiKz6OQJQZk9rIgx2SCaue/s1600/Falafel+Main.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkgIQGNfJxG3fAnpM3PCKKkWNtcOSj9iJjW96g9wKR7YjdYJnzY80N93AVzqckWunDFJNxtMOd4x1onlafs6Dxch2xkhBaVddrYuLaplwYRPSmjZiKz6OQJQZk9rIgx2SCaue/s400/Falafel+Main.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pita with Falafel and Baba Ghanoush</td></tr>
</tbody></table><br />
<span class="Apple-style-span" style="color: purple;">How often do you cook dinner? Lately I've been finding cooking an entire meal more and more daunting. It's summer and far too nice out to spend unnecessary amounts of time in the kitchen. I also don't have the time to put extra energy into meal planning these days. And never mind trying to make more than one meal if I want non-vegetarian fare. However, much as I'd often like to, we can't have pasta every night!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">So I've started, slowly, moving out of my comfort zone and explore foods from other cultures -- cultures that are naturally more bent towards vegetarian-friendly foods than <b>Jewish </b>and <b>French </b>cuisines (where the majority of my cooking experience lies). My first stop on this voyage is <b>Middle Eastern, </b>a cuisine the <b>vegetarian </b>and I frequently indulge in when eating out but, other than <a href="http://noshesthoughtsreves.blogspot.com/2010/12/hummus-with-roasted-red-pepper-capers.html" style="font-weight: bold;">a few</a> <a href="http://noshesthoughtsreves.blogspot.com/2005/04/agneau-au-safron-et-almondes-or-hes.html" style="font-weight: bold;">examples</a>, one I never cook at home. But no more!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULt9uvzmRX8ROoZMfQmk5ImB59evto304NgKbBmIUU5TM6gvHYmUFpWEK3Nwvexdk6WspBWULNbFVSW94cVeVRTdXNVW7nFlXW7tJDjUr8ZdjmSxKtJqlbhsaFGQFa1PLSkMM/s1600/Make+it+a+Meal+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULt9uvzmRX8ROoZMfQmk5ImB59evto304NgKbBmIUU5TM6gvHYmUFpWEK3Nwvexdk6WspBWULNbFVSW94cVeVRTdXNVW7nFlXW7tJDjUr8ZdjmSxKtJqlbhsaFGQFa1PLSkMM/s200/Make+it+a+Meal+2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Lettuce, Tomatoes, Cucumbers and Onions<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">First up was <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/paris_31.html">falafel</a>, </b>a ball or patty traditionally made from ground <b>chickpeas </b>and/or <b>fava beans</b>. We opted </span><span class="Apple-style-span" style="color: purple;">for <b>chickpeas </b>and, rather than relying on various hot sauces for flavoring, we added lots of spices right in with the <b>beans. </b>The flavor was delicious. The texture, unfortunately, left something to be desired. The <b>falafel </b>patties never quite stayed together so we ended up with fried <b>crumbles </b>more than we did <b>patties.</b> Inside a <b>pita, </b>all was soon forgiven. But any suggestions to improve the texture are much appreciated!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;"><b>Falafel </b>is traditionally served with <b><a href="http://en.wikipedia.org/wiki/Tahini">tahini</a>, </b>a paste of ground <b>sesame seeds, </b>but, always looking for an excuse to sneak extra <b>vegetables </b>into our diet, I took that a step further and served it with <b><a href="http://noshesthoughtsreves.blogspot.com/2006/05/my-bat-mitzvah.html">baba ghanoush</a>, </b>a spread made of roasted <b>eggplant </b>with <b>tahini</b></span><span class="Apple-style-span" style="color: purple;">. Enjoy!<b> </b></span><br />
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<b><span class="Apple-style-span" style="color: blue;">Falafel</span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2NICBoPEmITqtJL6zjlvwGr1a-zbXxexkqshkWp2HeJTntyay76masNG33wdgXssCWx-a_fy0tYapGvkbYLWKjNHLg_MrSSi6lgRGDM2u_Ath0M7ASswPw4wtUlFHvsICRAm/s1600/Falafel.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2NICBoPEmITqtJL6zjlvwGr1a-zbXxexkqshkWp2HeJTntyay76masNG33wdgXssCWx-a_fy0tYapGvkbYLWKjNHLg_MrSSi6lgRGDM2u_Ath0M7ASswPw4wtUlFHvsICRAm/s200/Falafel.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Falafel</td></tr>
</tbody></table><span class="Apple-style-span" style="color: blue;"><i>adapted from <b>How to Cook Everything </b>and </i></span><span class="Apple-style-span" style="color: blue;"><i><b><a href="http://oneperfectbite.blogspot.com/">One Perfect Bite</a><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=0764578650&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></b></i></span><br />
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<ul><li><span class="Apple-style-span" style="color: blue;">1 3/4 cups dried <b>chickpeas</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">6 cloves <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fast-and-easy-passover-cooking.html">garlic</a>, </b>crushed</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 tablespoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/chunky-banana-bran-muffins.html">all-purpose flour</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/butter-borshch.html">yellow onion</a>, </b>quartered</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2005/12/1-l-torte.html">coriander</a>, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 tablespoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/beetroot-butter-pomegranate-salad.html">cumin</a>, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fennel-edamame-with-pepper-and-lemon.html">red pepper flakes</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 cup fresh <b><a href="http://noshesthoughtsreves.blogspot.com/2010/12/cajun-spaghettini-with-walnut-garlic.html">Italian parsley</a>, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 cup fresh <b><a href="http://noshesthoughtsreves.blogspot.com/2011/03/pepper-bean-and-cheese-arepas.html">cilantro</a>, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/easy-passover-recipe-whole-baked-yams.html">kosher salt</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/french-style-lentil-soup.html">black pepper</a>, </b>freshly ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2008/09/biscuits-danise.html">baking soda</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 tablespoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/pepper-potato-soup.html">lemon juice</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;"><b>safflower oil, </b>for deep-frying</span></li>
<li><span class="Apple-style-span" style="color: blue;">6 <b>pita breads</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 head <b>romaine lettuce, </b>shredded</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 <b>slicing tomatoes, </b>cut into wedges</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/happy-new-year-and-tofu-nicoise-salad.html">red onion</a>, </b>sliced</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 <b>kirby cucumbers, </b>sliced</span></li>
<li><span class="Apple-style-span" style="color: blue;"><b>baba ghanoush </b>(recipe follows)</span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">Put <b>chickpeas </b>in a large bowl and cover with <b>water</b>. Let soak for 24 hours. They will double/triple in</span><span class="Apple-style-span" style="color: blue;"> volume. Drain the <b>beans </b>well and transfer to a food processor along with all other ingredients through the <b>lemon juice. </b>Pulse until very finely minced but not pureed. Heat a large skillet over a medium-high flame and pour in <b>safflower oil </b>until it coats the pan by at least 2 inches. Heat <b>oil </b>until it flows like water in the pan and a pinch of <b>batter </b>sizzles immediately. Take heaping tablespoons of <b>batter </b>and shape into small <b>patties, </b>using a spoon to shape them as tightly as possible to give them the greatest chance of staying together. Fry in <b>oil</b>, until nicely browned, about 2 minutes on each side. Stuff <b>pita </b>with <b>lettuce, falafel, tomatoes, onion </b>and <b>cucumbers. </b>Drizzle with <b>baba ghanoush. </b>Serve immediately.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;"><b>Baba Ghanoush</b></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXAEWuj5px5l6rgGU1Qqd30P9mO3EyxQ3kSuSToLcs116MsiZc2KrlWAG2SXL30QUIxfj1af4ECkClnAEGhXpcz9RIyTzEVnrvAhoMfBLc2gsowls-mrIWyKpzCFhM0GBrolg/s1600/Baba+Ghanoush.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXAEWuj5px5l6rgGU1Qqd30P9mO3EyxQ3kSuSToLcs116MsiZc2KrlWAG2SXL30QUIxfj1af4ECkClnAEGhXpcz9RIyTzEVnrvAhoMfBLc2gsowls-mrIWyKpzCFhM0GBrolg/s200/Baba+Ghanoush.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Baba Ghanoush</td></tr>
</tbody></table></div><div><span class="Apple-style-span" style="color: blue;"><i>adapted from <b>Vegetarian Cooking for Everyone<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=0767927478&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> </b>and <b><a href="http://oneperfectbite.blogspot.com/">One Perfect Bite</a></b></i></span></div><div><ul><li><span class="Apple-style-span" style="color: blue;">1 large <b>American eggplant</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">3 cloves <b>rocambole, </b>coarsely chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/4 cup <b>sesame paste</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 cup <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/cranberry-scented-yams.html">water</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 cup <b><a href="http://noshesthoughtsreves.blogspot.com/2009/04/mozzarella-matzoh-brie.html">lemon juice</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b>Himalayan salt</b></span></li>
<li><span class="Apple-style-span" style="color: blue;"><b><a href="http://noshesthoughtsreves.blogspot.com/2009/07/halibut-and-spicy-yogurt-sauce.html">lemon garlic olive oil</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;"><b><a href="http://noshesthoughtsreves.blogspot.com/2009/06/csa-week-2-filets-de-poulet-au-sauce-de.html">Italian parsley</a>, </b>chopped</span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">Preheat oven to 425F. Slash <b>eggplant </b>in several places so it won't explode in the</span><br />
<span class="Apple-style-span" style="color: blue;">oven. Place on a baking pan and bake 40 minutes. Let rest until cool enough to handle. Peel off <b>eggplant </b>skin and discard. Squeeze <b>flesh </b>a bit if very watery. Transfer to food processor and puree with <b>rocambole, sesame paste </b>and <b>water. </b>With motor running, drizzle in <b>lemon juice. </b>Add <b>salt</b>. Transfer puree to a bowl. Drizzle <b>olive oil </b>on top and garnish with <b>parsley.</b></span></div></div><div><span class="Apple-style-span" style="color: blue;"><b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaW_Q5QW3ZpDlMBdSNvWOQHaDfKVaAlyUw7r5vAyZu16tXbXFOZSnjq1mCcqC3ppBv-16A_1QVxGrWI2hwogPIKhdt6ETKnFd9vCt-CV4N5YvFAu73eantKMXcPUeA5K76OD3G/s1600/Make+it+a+Meal.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaW_Q5QW3ZpDlMBdSNvWOQHaDfKVaAlyUw7r5vAyZu16tXbXFOZSnjq1mCcqC3ppBv-16A_1QVxGrWI2hwogPIKhdt6ETKnFd9vCt-CV4N5YvFAu73eantKMXcPUeA5K76OD3G/s200/Make+it+a+Meal.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">The Whole Spread</td></tr>
</tbody></table><span class="Apple-style-span" style="color: #0c343d;"><b>Make It a Meal: </b>This is really a meal in itself. I'd recommend it with a <b><a href="http://noshesthoughtsreves.blogspot.com/2006/05/aoc.html">rose</a> </b>or <b><a href="http://noshesthoughtsreves.blogspot.com/2009/03/daikon-roti-avec-sauce-de-soja-et.html">sauvignon blanc</a>. </b></span><span class="Apple-style-span" style="color: #0c343d;">Perhaps</span><span class="Apple-style-span" style="color: #0c343d;"> some <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/tarragon-pistachio-butter-and-beer.html">yogurt</a> </b>for dessert. Bon appetit!</span></div><div><span class="Apple-style-span" style="color: #0c343d;"><br />
</span></div><div><span class="Apple-style-span" style="color: #0c343d;"><b>Leftovers: </b>Make some <b><a href="http://noshesthoughtsreves.blogspot.com/2006/01/happy-new-year.html">big couscous</a> </b>and mix in the <b>baba ghanoush </b>and <b>falafel. </b>Yum!</span></div><div><span class="Apple-style-span" style="color: #0c343d;"><br />
</span></div><div><span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://en.wikipedia.org/wiki/Falafel">falafel</a></b><b> </b></i></span><span class="Apple-style-span" style="color: #274e13;"><i>noshes:</i></span></div><div><ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://humus101.com/EN/2007/03/13/an-easy-falafel-recipe/">An Easy Falafel</a> </b>from <b><a href="http://humus101.com/EN/">The Hummus Blog</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.101cookbooks.com/archives/baked-sweet-potato-falafel-recipe.html">Baked Sweet Potato Falafel</a> </b>from <b><a href="http://www.101cookbooks.com/index.html">101 Cookbooks</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.kalynskitchen.com/2008/08/recipe-for-baked-falafel-patties-with.html">Baked Falafel Patties with Yogurt-Tahini Sauce</a> </b>from <b><a href="http://www.kalynskitchen.com/">Kalyn's Kitchen</a></b></i></span></li>
<li><i><b><a href="http://crockpot365.blogspot.com/2008/05/crockpot-falafel-recipe.html">CrockPot Falafel</a> </b>from <b><a href="http://crockpot365.blogspot.com/">A Year of Slow Cooking</a></b></i></li>
<li><i><b><a href="http://www.theperfectpantry.com/2010/09/cumin-recipe-chickpea-falafel.html">Chickpea Falafel</a> </b>from <b><a href="http://www.theperfectpantry.com/">The Perfect Pantry</a></b></i><span class="Apple-style-span" style="color: #274e13;"><i><b></b></i></span></li>
</ul></div><div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-11772053.post-48026917073901455622011-05-24T12:14:00.001-04:002011-05-24T12:26:59.367-04:00Blueberry Amandine Tart<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33hU84l_DbUhGVvZOPSap-blsIh6arVuWVqIVCa3YESoFg_IlipkHRDsQBllghbhSJh2nAngKkofwSMhVk0FFn8BUcFKllFjyIUBgYnlo5-E3bPD-Yp5DcmslrghiOkCVy-yj/s1600/Blueberries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33hU84l_DbUhGVvZOPSap-blsIh6arVuWVqIVCa3YESoFg_IlipkHRDsQBllghbhSJh2nAngKkofwSMhVk0FFn8BUcFKllFjyIUBgYnlo5-E3bPD-Yp5DcmslrghiOkCVy-yj/s400/Blueberries.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry Amandine Tart</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">A little over a week ago, the <b>vegetarian </b>turned 30. In his honor, I wanted to bake something. Now, as you know, I'm <b><a href="http://noshesthoughtsreves.blogspot.com/2005/10/strawberry-muffins.html">not much of a baker</a>, </b>so I needed something reliable and easy. But <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/chunky-banana-bran-muffins.html">muffins</a> </b>are boring (and the only thing I bake with any frequency) so I wanted to find something more fun. And that would feel at least semi-seasonal. Something that, for better or for worse, I could feature here.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">Searching for inspiration, my first stop was the freezer where I found some frozen <b>blueberries </b>from our frozen <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/pepper-potato-soup.html">farm share</a>. </b>Great, I thought, I'll use <b>blueberries. </b>The next stop was the <b>cookbook shelf, </b>where I saw <b>Clotilde's </b>book, <b><a href="http://www.amazon.com/Chocolate-Zucchini-Adventures-Parisian-Kitchen/dp/0767923839?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">Chocolate & Zucchini</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=0767923839" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. </b>Like many, <b><a href="http://chocolateandzucchini.com/">Chocolate & Zucchini</a> </b>was the first <b>food blog </b>I discovered. I was living alone in <b><a href="http://noshesthoughtsreves.blogspot.com/search/label/Paris">Paris</a>, </b>in a garret apartment in the <b>15th arrondissement. </b>I was a student, studying abroad, and it was my first time living alone and being responsible for all my own meals. While I had neither the funds nor the resources to sample most of <b>Clotilde's </b>creations, I used to sit at my computer, reading about her delicacies while savoring my homemade <b><a href="http://noshesthoughtsreves.blogspot.com/2010/04/passover-cooking-mushroom-onion-and.html">eggs</a>, <a href="http://noshesthoughtsreves.blogspot.com/2011/02/french-style-lentil-soup.html">lentils</a> </b>or <b><a href="http://noshesthoughtsreves.blogspot.com/2010/12/cajun-spaghettini-with-walnut-garlic.html">pasta</a> </b>-- my three most regular meals in those days. This was, of course, before I moved to a real apartment in the <b>1st arrondissement, </b>experimented in the kitchen<b> </b>and <b><a href="http://noshesthoughtsreves.blogspot.com/2005/03/filet-de-boeuf-au-livarot.html">started my own blog</a>. </b>Six years and six apartments later (how time flies), cooking for someone who's never seen my <b>Paris </b>(though he was there many moons before we met) and is slowly being introduced into the world of <b>food </b>and <b>expanding tastebuds</b>, it seemed only fitting to return to <b>Clotilde </b>for advice.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">The recipe I ultimately settled on was a <b><a href="http://www.food.com/recipe/blueberry-amandine-tart-444541">Blueberry Amandine Tart</a>. </b>Since I don't trust myself as a <b>baker </b>enough to potchke with a <b>tart </b>recipe (and because I couldn't imagine what I would change), I left it exactly as printed in the book. Exact that I used a store-bought <b><a href="http://www.mrssmiths.com/oronoque-orchards-pie-crust.aspx">pate sablee</a>.</b></span><br />
<span class="Apple-style-span" style="color: purple;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: purple;">So how was it? Delicious. My only complaint was that the center never quite firmed up. Perhaps this was because my crust was <b>9-inches, </b>perhaps because my <b>blueberries </b>were frozen. Or maybe that's the way it was supposed to be. Anyway, the <b><a href="http://chowhound.chow.com/topics/462768">almonds</a> </b>were the perfect antidote to keep the <b>tart </b>from becoming too <b><a href="http://www.floridacrystals.com/Products.aspx?id=1">sweet</a></b> (I thoroughly recommend buying them already blanched rather than <b><a href="http://homecooking.about.com/cs/atozfoodindex/ht/blanch_almonds.htm">doing it yourself</a>. </b>You can find the recipe on page. 188-189 of <b>Chocolate and Zuccini<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=0767923839&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>. </b>Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: #0c343d;"><b>Make it a meal: </b>Whenever I make <b>dessert</b>, I want to ensure my diners save room for it! So I make a one-pot meal, usually <b>pasta, </b>to go with it. In this case, I made <b><a href="http://www.bradsorganic.com/">Spaghetti</a> </b>with <b>Cheesy Tomato Sauce (<a href="http://www.gardensalive.com/product.asp?pn=3197">tomatoes</a>, <a href="http://en.wikipedia.org/wiki/Basil">basil</a>, </b>and <b><a href="http://www.organicvalley.coop/products/cheese/shreds/">mozzarella</a>). </b>And to drink, <b>Champagne Cocktail </b>for me and <b>Electric Lemonade </b>for the <b>vegetarian. </b>Bon appetit!</span><br />
<span class="Apple-style-span" style="color: #0c343d;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://blog.nola.com/recipes/2007/05/tarte_amandine_a_la_myrtille_b.html">blueberry amandine tart</a> </b>noshes:</i></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.slowtrav.com/blog/cindyruth/2009/07/blueberry_amandine_tart_1.html">Blueberry Amandine Tart</a> </b>from <b><a href="http://www.slowtrav.com/blog/cindyruth/">Baked Alaska</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://casualbaker.blogspot.com/2010/05/last-of-berries.html">Blueberry Amandine Tart</a> </b>from <b><a href="http://casualbaker.blogspot.com/">The Casual Baker</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://chocolateandzucchini.com/forums/viewtopic.php?t=2151&sid=92a1a4c2bd4906065ffa0ab906740441">A Bit of a C&Z Weekend</a> </b>from <b><a href="http://chocolateandzucchini.com/forums/index.php?sid=a20ed6897d031d0d8c69ebe4e77eb93c">Chocolate & Zucchini Forums</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://ladygouda.blogspot.com/2010/07/tart-by-any-other-name-blueberry-kuchen_27.html">Blueberry Kuchen</a> </b>from <b><a href="http://ladygouda.blogspot.com/">Lady Gouda</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.sevenspoons.net/blog/2008/9/8/7qw-1.html">Seven Questions with Marty Curtis</a> </b>(with a picture of a blueberry muffin) from <b><a href="http://www.sevenspoons.net/">seven spoons</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://thekitchensinkrecipes.com/2008/09/05/open-face-fresh-blueberry-pie/">Open-Faced Fresh Blueberry Pie</a> </b>from <b><a href="http://thekitchensinkrecipes.com/">The Kitchen Sink</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://dinnerwithjulie.com/2010/07/29/blueberry-oatmeal-cookies/">Chewy Blueberry Oatmeal Cookies</a> </b>from <b><a href="http://dinnerwithjulie.com/">Dinner with Julie</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://bluejeangourmet.com/2009/07/17/blueberry-boy-bait/">Blueberry Boy Bait</a> </b>from <b><a href="http://bluejeangourmet.com/">Blue Jean Gourmet</a></b></i></span></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11772053.post-19838130931760902552011-05-20T15:15:00.000-04:002011-05-20T15:15:24.335-04:00Beetroot, Butter, Pomegranate Salad<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3fjq1PqXA_3wL1ow1WkhWzpF-SiiftBpjKabuyVrotkv-Sbu8ybvsfAkRtwJMD87wd-4gW8SRFMFcPU_XfqvCmdsKhh8o45V4kpxbs90lqJ6mp17bJPAxqWgCnot2-ICdDjs/s1600/Beets.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3fjq1PqXA_3wL1ow1WkhWzpF-SiiftBpjKabuyVrotkv-Sbu8ybvsfAkRtwJMD87wd-4gW8SRFMFcPU_XfqvCmdsKhh8o45V4kpxbs90lqJ6mp17bJPAxqWgCnot2-ICdDjs/s400/Beets.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beetroot, Butter, Pomegranate Salad</td></tr>
</tbody></table><br />
<span class="Apple-style-span" style="color: purple;">Whew! It's been a while! And I've even been cooking (three recipes in the to-be-blogged file). So accept a few posts in short succession, if possible. What have I been doing, you ask? A whirlwind trip to Los Angeles, another show and some family medical issues (everyone's fine now and the <b>vegetarian </b>and I are both home).</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">Several weeks ago, just before we to <b>LA</b>, I had a few <b><a href="http://www.freshabundance.com/index.php?main_page=product_info&products_id=533">beetroots</a> </b>hanging out in the fridge, left over from the <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/butter-borshch.html">butter borshch</a>. </b>As I've mentioned, the <b>vegetarian </b>is not such a huge fan of <b>beets, </b>so I decided that a side dish (which he wouldn't necessarily eat) would be the best bet. It was warm out that day and we were tired after spending the afternoon preparing for <b>LA </b>so I didn't want to cook more than necessary. And I wanted something fresh-tasting. Janna Gur's <i style="font-weight: bold;"><a href="http://www.amazon.com/Book-New-Israeli-Food-Culinary/dp/0805212248?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Book of New Israeli Food</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=0805212248" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> </i>provided the inspiration I needed.<i style="font-weight: bold;"> </i>The <b>beets </b>would become a salad, then, dressed with <b><a href="http://www.amazon.com/Lakewood-Organic-Pomegranate-Concentrate-12-5-Ounce/dp/B001M1DU7Q?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">pomegranate concentrate</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B001M1DU7Q" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, <a href="http://www.melissas.com/Products/Products/Organic-Cilantro.aspx">cilantro</a> </b>and some <b><a href="http://en.wikipedia.org/wiki/Aril">pomegranate seeds</a>.</b></span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;"><b></b>But, since I knew the <b>vegetarian </b>would eat the majority of the other meal components, I wanted to make the <b>salad </b>a little more substantial. On the internet, I found a <b><a href="http://images.cookeatshare.com/recipes/herring-with-potato-and-beetroot-salad-298057">Herring with Potato and Beetroot Salad</a>. </b>While interesting, I wasn't going to go about cooking <b>herring, </b>especially since I would be the only one eating them. And I had no <b>potatoes. </b>But what really caught my eye about the recipe was the dressing for the <b>beetroots: melted <a href="http://www.horizondairy.com/our-products/butter/unsalted">butter</a>! </b>So melted <b>butter </b>replaced the <b>olive oil</b> and I had a fresh, sweet salad for dinner and several lunches as well. Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;"><b>Beetroot, Butter, Pomegranate Salad</b></span><br />
<span class="Apple-style-span" style="color: blue;"><i>adapted from <b>The Book of New Israeli Food<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=0805212248&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> </b>and <b><a href="http://images.cookeatshare.com/">CookEatShare</a></b></i></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: blue;">3 <b><a href="http://noshesthoughtsreves.blogspot.com/2011/05/butter-borshch.html">red beets</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b>pomegrante juice concentrate</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fast-and-easy-passover-cooking.html">lemon juice</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 <b>chiles de arbol, </b>dried and crushed</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2009/07/csa-week-3-cold-blueberry-garlic-almond.html">coarse sea salt</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 cup </span><span class="Apple-style-span" style="color: blue;"><b><a href="http://noshesthoughtsreves.blogspot.com/2011/03/pepper-bean-and-cheese-arepas.html">cilantro</a> </b></span><span class="Apple-style-span" style="color: blue;">leaves</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 cup <b>pomegranate </b>seeds</span></li>
<li><span class="Apple-style-span" style="color: blue;">5 tablespoons <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/easy-passover-recipe-whole-baked-yams.html">unsalted butter</a></b></span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">Bring a large pot of <b>water </b>to a boil. Add <b>beets </b>and cook for 45 minutes, until tender. When cool enough to handle, slide off peels and dice. Transfer to a large bowl and add <b>pomegranate juice concetrate, lemon juice, chiles </b>and <b>salt. </b>Let marinate 15 minutes.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">Meanwhile, melt <b>butter </b>for about 10 seconds in microwave. Next, stir <b>cilantro </b>and <b>pomegranate seeds </b>into <b>beet </b>mixture<b>. </b>Pour <b>melted butter </b>on top. Serves 6.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: #0c343d;"><b>Make it a meal: </b>If, like me, you're feeding someone who's not very fond of <b>beets, </b>make sure your other </span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-bottom: 0.5em; margin-left: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEIwoqXO0UpX_iXNOdZvGM9I6ca-1KfCiNQArZeaWdfbpo2C_UCyvsAZNVIejR14gCGXFzsxTMqcadKPfc4NKTuGrx0GBuwlkrk8w5_JspFXCIq1A_lsGJjoQub1buXdcitTP/s1600/Beets+Meal.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEIwoqXO0UpX_iXNOdZvGM9I6ca-1KfCiNQArZeaWdfbpo2C_UCyvsAZNVIejR14gCGXFzsxTMqcadKPfc4NKTuGrx0GBuwlkrk8w5_JspFXCIq1A_lsGJjoQub1buXdcitTP/s320/Beets+Meal.jpg" style="cursor: move;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Beets, Buckwheat, Black Beans, Cserzsegi Fuzseres</td></tr>
</tbody></table><span class="Apple-style-span" style="color: #0c343d;">dishes can be a meal in themselves. I recommend <b><a href="http://www.edenfoods.com/store/product_info.php?products_id=113040">buckwheat</a> </b>cooked simply with <b>salt </b>and <b><a href="http://www.edenfoods.com/store/product_info.php?products_id=102820">black beans</a> </b>cooked with <b>cumin</b>. Mix both together and sprinkle with <b>cilantro </b>and <b>pomegranate seeds. </b>If your <b>beets </b>came with <b>greens, </b>steam them for 7 minutes over the boiling <b>beets </b>and add to <b>buckwheat </b>and <b>black beans. </b>To drink, I recommend <b>gewurtztraminer </b>or a Hungarian <b><a href="http://en.wikipedia.org/wiki/Cserszegi_F%C5%B1szeres">cserszegi fuszeres</a>. </b>Bon appetit!</span></div><div><span class="Apple-style-span" style="color: #0c343d;"><br />
</span></div><div><span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://www.jannagur.com/108704/Beetroot-and-Pomegranate-Salad">beetroot pomegranate salad</a> </b>noshes:</i></span></div><div><ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://vegeyum.wordpress.com/2008/04/15/beetrootsalad/">Beetroot and Carrot Raw Salad</a> </b>from <b><a href="http://vegeyum.wordpress.com/">A Life (Time) of Cooking</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/golden_beet_and_pomegranate_salad/">Golden Beet and Pomegranate Salad</a> </b>from <b><a href="http://simplyrecipes.com/">Simply Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://gggiraffe.blogspot.com/2008/03/pomegranates-cruelest-fruit.html">Beetroot and Pomegranate Tabbouleh</a> </b>from <b><a href="http://gggiraffe.blogspot.com/">Green Gourmet Giraffe</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.101cookbooks.com/archives/bulgur-celery-and-pomegranate-salad-recipe.html">Bulgur, Celery and Pomegranate Salad</a> </b>from <b><a href="http://www.101cookbooks.com/index.html">101 Cookbooks</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11772053.post-88860227821380659572011-05-04T12:05:00.001-04:002011-05-04T12:27:14.382-04:00Butter Borshch<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhVDFgf_pr49d3Isn05LWA9ubI0_cey7caNllQglrP93SehaghU92m8FT8lIKPKw_VXzfJ5mHgp-LlyDf0F0M2QoRDgRyDZjKPzL4coAgu8FNZ9HMdaMPXr8P9PKTAfkx53Ck/s1600/Butter+Borshch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhVDFgf_pr49d3Isn05LWA9ubI0_cey7caNllQglrP93SehaghU92m8FT8lIKPKw_VXzfJ5mHgp-LlyDf0F0M2QoRDgRyDZjKPzL4coAgu8FNZ9HMdaMPXr8P9PKTAfkx53Ck/s400/Butter+Borshch.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter Borshch</td></tr>
</tbody></table><br />
<span class="Apple-style-span" style="color: purple;"><b>My show </b>closed on Saturday night and, after 3 weeks of wearing a corset, coming home late and barely cooking, I was really looking to make something restorative and nutritious for dinner last night. That always makes me think of <b>soup. </b>But so soon after <b>Passover, </b>the last thing I wanted was <b>matzoh ball soup. </b>I also knew I needed this soup to be chock full of <b>vegetables, </b>to make up for all the <b>fried bar food </b>I'd been eating late nights after performances. And I have a little jar of fresh <b>bay leaves -- </b>a gift from a <b>cast member </b>that I was eager to sample. Since <b>spring produce </b>isn't quite here yet, I started thinking about <b>root vegetables. </b>But I wanted a <b>green </b>as well. So I asked myself: what <b>root vegetables </b>have delicious edible <b>greens? <a href="http://www.baldorfood.com/Beets-Red-Bunch-4650-prod.htm">Beets</a>, </b>of course! <b><a href="http://www.russian-cookbook.com/category/russian-soups/borshch-recipes/">Borshch</a> </b>it was, then.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">But the <b>vegetarian </b>isn't such a fan of <b>beets, </b>so I wanted there to be enough other flavors in the <b>borshch </b>that it wouldn't taste overwhelmingly of <b>beets </b>(just clean and earthy). So we added in <b><a href="http://denverbargains.com/2011/03/sprouts-weekly-great-prices-on-strawberries-onions-and-more/">onions</a> </b>and <b><a href="http://caloriecount.about.com/calories-freshdirect-organic-carrot-bunch-i139963">carrots</a> </b>and sauteed all the <b>earth vegetables </b>in <b><a href="http://www.horizondairy.com/our-products/butter/unsalted">butter</a></b><b>. </b>Instead of <b>cabbage, </b>I used the <b><a href="http://italicious.wordpress.com/2011/05/01/risotto-with-beet-greens-and-roasted-beets/">beet greens</a> </b>and even half a package of <b><a href="http://www.amazon.com/ORGANIC-HEIRLOOM-OLD-FASION-BEEFSTEAK-TOMATOES/dp/B004IJ5FKY">diced tomatoes</a> </b>from <b><a href="http://www.wintersunfarms.com/home.php">Winter Sun Farms</a>.</b></span><br />
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</b></span><br />
<span class="Apple-style-span" style="color: purple;">So did it work? Did the <b>vegetarian </b>learn to like <b>beets? </b>Yes and no. He loved the flavorful <b>broth </b>we created (and wasn't even turned off by the reddish color!) but found the texture of the <b>beets </b>off-putting. But that's fine; I had made enough side dishes for him to be satisfied with the <b>broth </b>stirred in and I was able to have extra soup for <b>lunch </b>today. Enjoy!</span><br />
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</span><br />
<span class="Apple-style-span" style="color: blue;"><b>Butter Borshch</b></span><br />
<span class="Apple-style-span" style="color: blue;"><i>inspired by <b><a href="http://www.amazon.com/Cooking-Peta-Recipes-Compassionate-Kitchen/dp/1570670447?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cooking with PETA</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=1570670447" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=1570670447&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> </b>and <b><a href="http://www.russian-cookbook.com/">Russian Cookbook</a></b></i></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: blue;">1 tablespoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fast-and-easy-passover-cooking.html">unsalted butter</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://noshesthoughtsreves.blogspot.com/2010/03/penne-with-creamy-vodka-sauce.html">yellow onion</a>, </b>minced</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 <b><a href="http://noshesthoughtsreves.blogspot.com/2009/07/csa-week-5-caramelized-beets-with.html">beets</a>, </b>grated</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 <b><a href="http://noshesthoughtsreves.blogspot.com/2006/03/turkey-soup-with-broccoli-raab-and.html">carrots</a>, </b>grated</span></li>
<li><span class="Apple-style-span" style="color: blue;">3 cups <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/french-style-lentil-soup.html">broth</a> </b>(vegetable or chicken)</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 cup <b>sauce tomatoes, </b>diced</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/pepper-potato-soup.html">bay leaf</a> </b>(fresh, if possible)</span></li>
<li><span class="Apple-style-span" style="color: blue;"><b>beet greens </b>from 1 bunch <b>beets, </b>stems and leaves chopped and separated</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/happy-new-year-and-tofu-nicoise-salad.html">lemon juice</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/8 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/easy-passover-recipe-whole-baked-yams.html">kosher salt</a>, </b>plus additional <b><a href="http://noshesthoughtsreves.blogspot.com/2009/06/csa-week-1-cabillaud-au-pesto-de-mizuna.html">garlic salt</a> </b>to taste</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/8 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/03/pepper-bean-and-cheese-arepas.html">pepper</a>, </b>freshly ground, plus additional <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fennel-edamame-with-pepper-and-lemon.html">red pepper flakes</a> </b>to taste</span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">Melt <b>butter </b>in a pot over medium-low heat. Add <b>onion, beets </b>and <b>carrots </b>and saute until fragrant, about 15 minutes. Pour in <b>broth, tomatoes </b>and <b>bay leaf</b> and simmer 5 minutes. Add <b>beet greens stems </b>and simer another 5 minutes. Add <b>beet green leaves, lemon juice, salt </b>and <b>pepper </b>and simmer, stirring well, 5 minutes, until <b>greens </b>are tender and flavors are melded nicely. Remove <b>bay leaf</b> and serve. Makes 4 1/2 cups.</span><br />
<span class="Apple-style-span" style="color: blue;"><br />
</span><br />
<span class="Apple-style-span" style="color: #0c343d;"><b>Make it a meal: </b>If, like me, you're cooking for someone who may not be crazy about <b>borshch, </b>make side </span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-bottom: 0.5em; margin-left: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4krhTsSlDn3znaF3jm9kH47COhr2y_DseK7v9vvDdbYE_xh9afnEB0An6yXigg0f_dZLZL-DsH65F9EJjRTDh_Pc5If8h7s8_nChPnS-7uSLsh8H9A4WYCe1rkLKmhCyQ3i2/s1600/Make+a+meal.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="116" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4krhTsSlDn3znaF3jm9kH47COhr2y_DseK7v9vvDdbYE_xh9afnEB0An6yXigg0f_dZLZL-DsH65F9EJjRTDh_Pc5If8h7s8_nChPnS-7uSLsh8H9A4WYCe1rkLKmhCyQ3i2/s200/Make+a+meal.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Make it a Meal</td></tr>
</tbody></table><span class="Apple-style-span" style="color: #0c343d;">dishes that could qualify as a meal in themselves. Staying in Eastern Europe, <b><a href="http://www.stellalucy.com/poconokashabuckwheatorganicroastedgroats.aspx">buckwheat</a> </b>is great either on the side or stirred into the <b>borshch. </b>For some extra protein, how about some nutty <b><a href="http://www.shilohfarms.com/products/Black-Eyed-Peas.-Organic.html">black-eyed peas</a>? </b>And traveling back around the world, some sauteed <b><a href="http://chinesefood.about.com/od/vegetablesrecipes/a/bokchoy.htm">bok choy</a> </b>brings in an extra dose of greens. A bottle of <b><a href="http://www.snooth.com/wine/medlock-ames-bell-mountain-ranch-red-2005/">red wine</a> </b>to drink and for dessert, fresh <b><a href="http://www.attra.org/attra-pub/blueberry.html">blueberries</a></b>. Bon appetit!</span><br />
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</span><br />
<span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://www.whats4eats.com/soups/borshch-recipe">borshch</a> </b>noshes and thoughts:</i></span><br />
<ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/borscht/">Borscht</a> </b>from <b><a href="http://simplyrecipes.com/">Simply Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://nami-nami.blogspot.com/2007/09/recipe-for-healthy-and-delicious.html">Vegetarian Borsch</a> </b>from <b><a href="http://nami-nami.blogspot.com/">nami-nami</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://en.christinesrecipes.com/2009/04/borscht-soup-with-garlic-bread-recipe.html">Borscht Soup with Garlic Bread</a> </b>from <b><a href="http://en.christinesrecipes.com/">Christine' s Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://foodandspice.blogspot.com/2007/11/creamy-beet-borscht.html">Creamy Beet Borscht</a> </b>from <b><a href="http://foodandspice.blogspot.com/">Lisa's Kitchen</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.food52.com/cooks/13507_jenniferwildeboer">Jennifer Wildeboer</a> </b>talked about vegan borshch in her interview on <b><a href="http://www.food52.com/blog">food52</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://wanderingchopsticks.blogspot.com/2007/03/beet-beet-borscht.html">Borscht</a> </b>from <b><a href="http://wanderingchopsticks.blogspot.com/">Wandering Chopsticks</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://jcarrot.org/yiddish-borsht">Borsht</a> </b>from <b><a href="http://blogs.forward.com/the-jew-and-the-carrot/">Jew And The Carrot</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.thekitchn.com/thekitchn/soup/recipe-borscht-048181">Borscht</a> </b>from <b><a href="http://www.thekitchn.com/">The Kitchn</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://nami-nami.blogspot.com/2006/12/canteen-classics-azu-tatar-meat-stew.html">Azu, the Tatar meat stew</a> </b>from <b><a href="http://nami-nami.blogspot.com/">nami-nami</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.slashfood.com/2007/12/04/borscht-keeps-the-cold-at-bay/">Borscht keeps the cold at bay</a> </b>-- canned vs. homemade borscht from <b><a href="http://www.slashfood.com/">Slashfood</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.papawow.com/blog/simply-borscht.html">Simply Borscht</a> </b>from <b><a href="http://www.papawow.com/">Papawow</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i>part of <b><a href="http://chocolateandzucchini.com/archives/2008/08/the_omnivores_hundred.php">The Omnivore's Hundred</a>, </b>as listed on <b><a href="http://chocolateandzucchini.com/">Chocolate & Zucchini</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11772053.post-65951681534539981822011-04-24T20:09:00.005-04:002011-04-24T20:58:46.649-04:00Fast and Easy Passover Cooking: Asparagus with Parmesan Butter<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBCDaRcRW-9B0sSZFOlFxwo1dyZ1ZQW0W2fMGZEun4R6xC70HhBjrZUD-g70rSN-AXLeFzE1NktejoQFXoEBhQD5qUKc0unQLEaPv71l3YRTUZ9FpsGP0SJyTxT-5cvxh4XoI/s1600/Easy+Fast+Asparagus+002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBCDaRcRW-9B0sSZFOlFxwo1dyZ1ZQW0W2fMGZEun4R6xC70HhBjrZUD-g70rSN-AXLeFzE1NktejoQFXoEBhQD5qUKc0unQLEaPv71l3YRTUZ9FpsGP0SJyTxT-5cvxh4XoI/s400/Easy+Fast+Asparagus+002.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagus with Parmesan Butter, outside on our terrace</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">For those who celebrate, happy <b>Easter</b>! For us Jews, it's still <b>Passover. </b>And, at least here in New York, the weather is finally fully spring. <b>Ozzy </b>and I wandered about, playing in a park for a time, before coming home for lunch. <b><u>A</u><a href="http://www.attra.org/attra-pub/asparagus.html">sparagus</a> </b>is one of the ultimate spring foods. And, lucky me, I had a bunch of it feeling neglected in my vegetable drawer. That decided lunch!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">But what to do with it? For seders, we often roast <b><a href="http://www.jewishholidaycooking.com/recipes/roasted_asparagus.shtml">asparagus with matzoh crumbs</a>. </b>But that was far more complicated than what I was after. Also, the <b>vegetarian </b>(who isn't especially fond of <b>asparagus</b>) is in <b>Albany, </b>having a third seder with his family (I couldn't go due to a <b><a href="http://www.mtworks.org/the-family-shakespeare.html">performance</a> </b>last night) so I was only cooking for one. A quick internet search produced the idea to broil them with some old <b><a href="http://www.amazon.com/Bertozzi-Parmigiano-Reggiano/dp/B000FE5VNM?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">Parmigiano-Reggiano</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B000FE5VNM" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> </b>and <b><a href="http://www.horizondairy.com/our-products/butter/unsalted">butter</a></b>. I had these alone, but they'd also be delicious alongside some <b><a href="http://www.jwi.org/Page.aspx?pid=2830">chicken</a> </b>(if you're not <b>kosher, </b>of course)<b>. </b>And, if you don't like (or don't have) any <b>asparagus, </b>the <b>butter </b>was like the richest, most delightful <b>garlic butters </b>I've ever tasted. It would be delightful on any other <b>vegetable, matzoh </b>or even <b>pasta </b>or <b>bread. </b>Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: #0c343d;"><b>Update: <a href="http://steamykitchen.com/">Jaden at Steamy Kitchen</a> </b>is hosting a <b><a href="http://steamykitchen.com/15169-asparagus-gratin.html">Spring Fling</a> </b>whose theme is <b>asparagus! </b>So get your <b><a href="http://noshesthoughtsreves.blogspot.com/2005/05/tagliatelle-aux-petits-pois-asperges.html">asparagus noshes</a></b> over to her and celebrate the spring bounty!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;"><b>Asparagus with Parmesan Butter</b></span><br />
<span class="Apple-style-span" style="color: blue;"><i>adapted from a recipe at <a href="http://www.epicurious.com/"><b>E</b><b>picurious</b></a></i></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: blue;">1 bunch <b><a href="http://noshesthoughtsreves.blogspot.com/2006/05/focaccia-dail-asperges-fraises-romarin.html">asparagus</a>, </b>ends snapped off</span></li>
<li><span class="Apple-style-span" style="color: blue;">3 tablespoons <b><a href="http://noshesthoughtsreves.blogspot.com/2011/04/easy-passover-recipe-whole-baked-yams.html">unsalted butter</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 cup <b>Parmigiano-Reggiano<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B000FE5VNM" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, </b>grated</span></li>
<li><span class="Apple-style-span" style="color: blue;">leaves from 1 stalk fresh <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/tofu-with-cranberry-paste.html">basil</a></b><b>, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">4 cloves <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/tarragon-pistachio-butter-and-beer.html">garlic</a>, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 1/2 teaspoons <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/pepper-potato-soup.html">lemon juice</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/8 teaspoon <b><span id="goog_1782586917"></span><a href="http://noshesthoughtsreves.blogspot.com/2011/04/fennel-edamame-with-pepper-and-lemon.html">kosher salt</a>, </b>plus additional for salting water</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/8 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/03/pepper-bean-and-cheese-arepas.html">pepper</a>, </b>ground</span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">Bring a pot of salted water to a boil over high heat. Add <b>asparagus </b>and cook 3 minutes. Remove and drain very well.</span><br />
<span class="Apple-style-span" style="color: blue;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;">Meanwhile, cream together (I did this in the <b>food processor </b>because I'm lazy) <b>butter, Parmigian-Reggiano, basil, garlic, lemon juice, salt </b>and <b>pepper. </b>Turn <b>broiler </b>on high. Spread <b>asparagus </b>out on a broiler-safe pan and spread <b>butter mixture </b>over them as evenly as possible. Broil 3 minutes. Serve warm. Bon appetit!</span><br />
<span class="Apple-style-span" style="color: blue;"><br />
</span><br />
<span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://www.epicurious.com/recipes/food/views/Asparagus-with-Parmesan-Butter-5368">asparagus parmesan butter</a> </b>noshes:</i></span><br />
<br />
<ul><li><i><span class="Apple-style-span" style="color: #274e13;"><b><a href="http://www.recipegirl.com/2007/03/07/sauteed-asparagus-with-butter-and-parmesan/">Sauteed Asparagus with Butter and Parmesan</a> </b>from <b><a href="http://www.recipegirl.com/">RecipeGirl</a></b></span></i></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://thepassionatecook.typepad.com/thepassionatecook/2007/05/pink_asparagus_.html">Purple/Pink Asparagus with Butter & Parmesan</a> </b>from <b><a href="http://thepassionatecook.typepad.com/thepassionatecook/">thepassionatecook</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://whatdidyoueat.typepad.com/what_did_you_eat/2008/03/ppn-vermicelli.html">Vermicelli with Butter, Parmesan, and Asparagus Tips</a> </b>from <b><a href="http://whatdidyoueat.typepad.com/what_did_you_eat/">What Did You Eat?</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://steamykitchen.com/117-slow-butter-braised-asparagus.html">Slow Butter Braised Asparagus</a> </b>from <b><a href="http://steamykitchen.com/">Steamy Kitchen</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://sugarandspice-celeste.blogspot.com/2009/09/creamy-orzo-with-asparagus-parmesan.html">Creamy Orzo with Asparagus & Parmesan</a> </b>from <b><a href="http://sugarandspice-celeste.blogspot.com/">Sugar & Spice by Celeste</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://steamykitchen.com/12252-asparagus-with-fried-egg-and-parmesan-cheese.html">Asparagus with Fried Egg and Parmesan Cheese</a> </b>from <b><a href="http://steamykitchen.com/">Steamy Kitchen</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.juliebiuso.com/recipes/recipe.php?rid=123&ci=042010">Asparagus with Garlic Butter and Parmesan</a> </b>from <b><a href="http://www.juliebiuso.com/blog/">Dancing on My Table</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/asparagus_risotto/">Asparagus Risotto</a> </b>from <b><a href="http://simplyrecipes.com/">Simply Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://guiltykitchen.com/2010/03/28/spring-asparagus-and-pancetta-fettucine/">Spring Asparagus and Pancetta Fettucine</a> </b>from <b><a href="http://guiltykitchen.com/">Guilty Kitchen</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.food52.com/recipes/3939_pan_fried_asparagus_with_parmesan_and_asparagus_ribbons">Pan Fried Asparagus with Parmesan, and Asparagus Ribbons</a> </b>from <b><a href="http://www.food52.com/blog">food52</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://eatmakeread.com/2009/04/28/rosemary-parmesan-crusted-asparagus/">Rosemary & Parmesan Crusted Asparagus</a> </b>from <b><a href="http://eatmakeread.com/">eat make read</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-11772053.post-3497486791164447552011-04-23T13:34:00.001-04:002011-04-23T17:46:41.252-04:00Easy Passover Recipe: Whole Baked Yams with Spicy Molasses Butter<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwpzn0746c2vZeN0N-ckOpsh5lRFha1nOpW1-pMrHfXRJLO9wPxRpewFjm_8UUWwniLprVmda0UuZiUvQvVhbfAASgwmaMTnVZUBs3S0F0Uq4QhQH4iLBEBvJzwpLrsCwoUdr/s1600/Easy+001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwpzn0746c2vZeN0N-ckOpsh5lRFha1nOpW1-pMrHfXRJLO9wPxRpewFjm_8UUWwniLprVmda0UuZiUvQvVhbfAASgwmaMTnVZUBs3S0F0Uq4QhQH4iLBEBvJzwpLrsCwoUdr/s400/Easy+001.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked yam with spicy molasses butter</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">There are several things that keep me from blogging as often as I'd like. The most obvious, of course, is <b>cooking. </b>Truthfully, when the <b>vegetarian </b>and I are both working, we <b><a href="http://www.seamlessweb.com/food-delivery/">order in</a> </b>or eat <b><a href="http://www.amys.com/">prepared meals</a> </b>far more often than I'd care to admit. When I do cook, I make extra food and we <b>reheat </b>leftovers throughout the week. Or if I'm the one with the busier schedule, the <b>vegetarian </b>makes some variation of his signature <b><a href="http://allrecipes.com//Recipe/baked-ziti-ii/Detail.aspx">baked ziti</a></b>. None of these options are "worthy" of being written up.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">When I'm the one making dinner, there are two routes I follow. One, which you see featured here, involves poking through several cookbooks and the internet, focusing heavily on what's <b><a href="http://www.justfood.org/">local</a> </b>and <b><a href="http://www.sustainabletable.org/shop/seasonal/">seasonal</a>, </b>turning the recipe into a <b><a href="http://noshesthoughtsreves.blogspot.com/search/label/Make%20It%20a%20Meal">balanced meal</a> </b>and, of course, putting my own spin on things to keep you, readers, interested. The other, far less involved cooking, is based upon a perusal of the fridge and pantry and little to no advance planning or shopping. These recipes are rarely innovative or particularly interesting. However, they are tasty, <b><a href="http://noshesthoughtsreves.blogspot.com/search/label/Fast%20Recipes">fast</a> </b>and <b><a href="http://noshesthoughtsreves.blogspot.com/search/label/Easy%20Recipes">easy</a> </b>to pull together.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">These days, I have two strikes against doing any interesting cooking. First, it's <b>P<a href="http://noshesthoughtsreves.blogspot.com/search/label/Passover">assover</a>, </b>which usually requires more innovative cooking than usual but, when I'm tired and the majority of the <b>vegetarian's </b>regular diet is made up of forbidden (to <b><a href="http://en.wikipedia.org/wiki/Ashkenazi_Jews">Ashkenazi</a> </b>me) <b><a href="http://www.star-k.org/kashrus/kk-passover-kitniyos.htm">kitniyos</a></b>, it makes reheated leftovers seem ever-more appealing. And, really, how many <b><a href="http://noshesthoughtsreves.blogspot.com/2010/04/passover-cooking-mushroom-onion-and.html">matzoh</a> <a href="http://noshesthoughtsreves.blogspot.com/2009/04/mozzarella-matzoh-brie.html">brie</a> </b>variations can I give you? Secondly, I'm performing five nights a week in <i style="font-weight: bold;"><a href="http://www.mtworks.org/the-family-shakespeare.html">The Family Shakespeare</a>, </i>a fabulous new play (if I do say so myself). So while I am often starving when I arrive home at night, there certainly isn't time to first start cooking then.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">With all that said, I've decided to include a new feature on the blog: <b>Fast </b>and <b>Easy </b>recipes. These are often thrown together, based off of recipes I've found on the internet. They are primarily inspired by ingredients I already have at home, supplemented (to a greater or lesser degree) by any additional shopping the <b>vegetarian </b>or I have been able to complete. Since it is <b>Passover, </b>this one is <b><a href="http://kosher4passover.com/">Kosher for Passover</a>. </b>Though the butter is quite dark and not pretty, it's certainly delicious, especially alongside some <b><a href="http://www.epicurious.com/recipes/food/views/Porcini-Matzo-Polenta-Wedges-104900">matzoh meal polenta</a>. </b>This came about because I realized I had an obscene amount of <b><a href="http://noshesthoughtsreves.blogspot.com/2011/03/roasted-rosemary-tofu.html">butter</a> </b>in the fridge and the majority of a bottle of <b>blackstrap molasses </b>leftover from my <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/chunky-banana-bran-muffins.html">chunky banana bran muffins</a>. </b>Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<b><span class="Apple-style-span" style="color: blue;">Whole Baked Yams with Spicy Molasses Butter</span></b><br />
<span class="Apple-style-span" style="color: blue;"><i>adapted from <b><a href="http://www.epicurious.com/">Epicurious</a></b></i></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: blue;">1 stick <b><a href="http://www.horizondairy.com/our-products/butter/unsalted">unsalted butter</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">3 tablespoons <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/chunky-banana-bran-muffins.html">blackstrap molasses</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://allrecipes.com//Recipe/cinnamon-sweet-potato-slices/Detail.aspx">cinnamon</a>, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;"><b>Tangerine zest, </b>from 1 tangerine, grated</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/03/pepper-bean-and-cheese-arepas.html">chili powder</a> </b>(if you don't eat <b><a href="http://www.mombu.com/cuisine/jewish-cuisine-recipes/t-cumin-and-coriander-for-passover-1169883.html">cumin</a> </b>on <b>Passover, </b>find a blend without or <b><a href="http://www.epicurious.com/recipes/food/views/Red-Chili-Powder-103657">make your own</a></b>)</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/4 teaspoon <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/cranberry-scented-yams.html">Himalayan salt</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/8 teaspoon <b>cayenne pepper</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">6 <b>garnet yams</b></span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">In a food processor, combine <b>butter, molasses, cinnamon, zest, chili powder, salt </b>and <b>pepper </b>until completely uniform. Let rest while you cook the <b>yams</b>.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">Preheat oven to 350F. Line a large <b>baking pan </b>with <b>aluminum foil</b>. Cut a 1/2-inch deep slit lengthwise down the middle of each <b>yam, </b>stopping about 1 inch before each end. Place on baking sheet and bake 1 hour, 15 minutes.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">When cooked, remove <b>yams </b>from <b>pan </b>and, using the slit for help, open up. Spoon 1 tablespoon <b>molasses butter </b>on top and mash well. Bon appetit!</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://www.epicurious.com/recipes/food/views/Whole-Baked-Yams-with-Spicy-Molasses-Butter-4405">molasses butter</a> </b>noshes:</i></span></div><div><ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://userealbutter.com/2009/07/13/molasses-cookies-recipe/">Cindy's Molasses Cookies</a> </b>from <b><a href="http://userealbutter.com/">use real butter</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11772053.post-76637908599034115742011-04-03T20:24:00.004-04:002011-04-17T12:00:19.379-04:00Broiled Edamame with Fennel and Lemon<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt6plXYlZohmheQDA-mnp-i6UV5Gr5Vj2bCEYMQO3iABJhj2nbN1w9HF-ZPlCQm3f_oYwpM1OXpA5Pa72VHGhGsnXIOaBUQZYZVtD127x-4TQbCrex1PhqtSOgXGtQNEcyGky/s1600/Edamame+%2528Not+Fava+Beans%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt6plXYlZohmheQDA-mnp-i6UV5Gr5Vj2bCEYMQO3iABJhj2nbN1w9HF-ZPlCQm3f_oYwpM1OXpA5Pa72VHGhGsnXIOaBUQZYZVtD127x-4TQbCrex1PhqtSOgXGtQNEcyGky/s400/Edamame+%2528Not+Fava+Beans%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Edamame with Fennel and Lemon</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">Last night, the </span><span class="Apple-style-span" style="color: purple;"><b>vegetarian </b></span><span class="Apple-style-span" style="color: purple;">and I were able to enjoy a rare mutual night off. Rather than going out, we decided to stay in and cook together! And yesterday was one of those days where you can sense </span><span class="Apple-style-span" style="color: purple;"><b>spring </b></span><span class="Apple-style-span" style="color: purple;">trying so very hard to push </span><span class="Apple-style-span" style="color: purple;"><b>winter </b></span><span class="Apple-style-span" style="color: purple;">away and fly free. While </span><span class="Apple-style-span" style="color: purple;"><b>spring </b></span><span class="Apple-style-span" style="color: purple;">hasn't quite settle down, my cravings for </span><span class="Apple-style-span" style="color: purple;"><b>spring </b></span><span class="Apple-style-span" style="color: purple;">produce and lighter, </span><span class="Apple-style-span" style="color: purple;"><b>pale green </b></span><span class="Apple-style-span" style="color: purple;">foods certainly have!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-bottom: 0.5em; margin-right: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: left;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssf0ZbYsLhnlWoR8X-jQAzxNK1J0cUUyud-_S2kINpzqEbRWMlv90-wZvOLVS4EZPkQ4-BN89vPpqQPNAjuQheXgEK6yQTAKA6bFHRukaUTbgBw0CwTJ3CJtmW1mOWQ389ehj/s1600/Edamame.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssf0ZbYsLhnlWoR8X-jQAzxNK1J0cUUyud-_S2kINpzqEbRWMlv90-wZvOLVS4EZPkQ4-BN89vPpqQPNAjuQheXgEK6yQTAKA6bFHRukaUTbgBw0CwTJ3CJtmW1mOWQ389ehj/s200/Edamame.jpg" style="cursor: move;" width="200" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Edamame, ready for the oven</div></td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">This meant, that, after having eaten lots of <b><a href="http://www.foodnetwork.com/recipes/rachael-ray/tuna-puttanesca-recipe2/index.html">pastas</a></b>, <b><a href="http://www.ochef.com/r189.htm">composed salads</a> </b>and <b><a href="http://www.cooksrecipes.com/beverage/tangerine-tea-recipe.html">tea</a> </b>this past (exceptionally busy) </span><span class="Apple-style-span" style="color: purple;">week, what I wanted last night was vegetable-based, fresh and easy to make. What I wanted was <b><a href="http://www.foodandwine.com/recipes/grilled-fava-bean-pods-with-chile-and-lemon">fava beans</a>. </b>I first encountered <b><a href="http://noshesthoughtsreves.blogspot.com/2009/07/csa-week-6-marinated-peaches-over-maple.html">fava beans</a> </b>two summers ago when I belonged to a <b><a href="http://noshesthoughtsreves.blogspot.com/2009/06/csa-week-1-cabillaud-au-pesto-de-mizuna.html">CSA</a>. </b>Never having made them before, I cooked them very simply the first time -- with <b>garlic </b>and <b>oil, </b>if I remember correctly -- and waited patiently, collecting recipes all the while, until I could have them again.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">I rediscovered the recipe treasure trove last week and was most </span><br />
<span class="Apple-style-span" style="color: purple;"></span><span class="Apple-style-span" style="color: purple;">inspired by two recipes: <b><a href="http://www.foodandwine.com/recipes/grilled-fava-bean-pods-with-chile-and-lemon">Grilled Fava Bean Pods</a> o</b></span><span class="Apple-style-span" style="color: purple;">n <b><a href="http://www.foodandwine.com/">Food & Wine</a> </b>and <b><a href="http://www.kitchenkonfidence.com/2010/07/potato-salad-with-fava-beans-and-fennel/">Potato Salad with Fava Beans and Fennel</a> </b>on <b><a href="http://www.kitchenkonfidence.com/">Kitchen Konfidence</a></b></span><span class="Apple-style-span" style="color: purple;"><b>. </b>Of course, I live in an apartment without a grill (although we do have some outside space...) so I devised a way to "grill" using a preheated <b>iron pan </b>and a broiler instead.</span><br />
<div style="text-align: right;"><span class="Apple-style-span" style="color: purple;"><br />
</span></div><span class="Apple-style-span" style="color: purple;">But, you're thinking, isn't today's recipe for </span><b style="color: purple;">edamame, </b><span class="Apple-style-span" style="color: purple;">Lady A? So</span><span class="Apple-style-span" style="color: purple;"> </span><span class="Apple-style-span" style="color: purple;">why on earth are you going on and on</span><br />
<ul><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: black; float: right; margin-bottom: 0.5em; margin-left: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: right;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAW2zvGDaypFeKXIlAUJdrNCK46CzarJ3V9chS7HtQicxeyEBzTccWppqy2JkJ88DYFs7ALAmpjJoT6EfNXExvTwx0HDZsj6_BTF6L1IVaFmI_cErOXD5OEGO-hjOUsxi2Ba_D/s1600/Fennel.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAW2zvGDaypFeKXIlAUJdrNCK46CzarJ3V9chS7HtQicxeyEBzTccWppqy2JkJ88DYFs7ALAmpjJoT6EfNXExvTwx0HDZsj6_BTF6L1IVaFmI_cErOXD5OEGO-hjOUsxi2Ba_D/s200/Fennel.jpg" style="cursor: move;" width="200" /></a></div></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Fennel et al., awaiting the Edamame</div></div></td></tr>
</tbody></table></ul><span class="Apple-style-span" style="color: purple;"></span><span class="Apple-style-span" style="color: purple;">about </span><b style="color: purple;">fava beans? </b><span class="Apple-style-span" style="color: purple;">Because, darlings, </span><i style="color: purple;">The best laid schemes of mice and men/go oft awry. </i><span style="color: purple;">W</span><span class="Apple-style-span" style="color: purple;">hich is to say that, spring having begun only astronomically and not meteorologically, <b>fava beans </b>are certainly not in season. So I defrosted the frozen <b>edamame </b>we received this month from <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/pepper-potato-soup.html">Winter </a></b></span><span class="Apple-style-span" style="color: purple;"><b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/pepper-potato-soup.html">Sun Farms</a> </b>and made them instead.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;"><b>Broiled Edamame with Fennel and Lemon</b></span><br />
<span class="Apple-style-span" style="color: blue;"><i>adapted from <b><a href="http://www.foodandwine.com/">Food and Wine</a></b>'s <b><a href="http://www.foodandwine.com/recipes/grilled-fava-bean-pods-with-chile-and-lemon">Grilled Fava Bean Pods with Chile and Lemon</a></b></i></span><br />
<ul><li><span class="Apple-style-span" style="color: blue;">1 pound <b><a href="http://en.wikipedia.org/wiki/Edamame">edamame pods</a>, </b>defrosted if frozen and spun dry in a salad spinner</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b>olive oil</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 bulb <b><a href="http://en.wiktionary.org/wiki/anise">fennel</a>, </b>cored and thinly sliced</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b>green onion, </b>thinly sliced</span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b>red pepper flakes</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b>kosher salt</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://en.wikipedia.org/wiki/Lemon">lemon</a>, </b>cut into wedges (optional)</span></li>
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<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSgTxkd2LKSJZ4H18o6WCDFNF9vuhTgpKpX58_XBH1gKcqzWH57vHLETQzvH2zl6JPr1XRjwYdQobKy5OQWMsbZp9rkD_hiNLxH2yszPhYCqrr0H5IkeoONB_vaWPVFBdrvMu/s1600/Ozzy.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSgTxkd2LKSJZ4H18o6WCDFNF9vuhTgpKpX58_XBH1gKcqzWH57vHLETQzvH2zl6JPr1XRjwYdQobKy5OQWMsbZp9rkD_hiNLxH2yszPhYCqrr0H5IkeoONB_vaWPVFBdrvMu/s200/Ozzy.jpg" style="cursor: move;" width="200" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ozzy, looking longingly up at our dinner</div></td></tr>
</tbody></table><span class="Apple-style-span" style="color: blue;">Raise oven rack as high as possible, place an <b>iron pan </b>on rack and preheat oven (with <b>pan </b>inside) to 550F. Meanwhile, in a large <b>bowl</b>, toss <b>edamame </b>with <b>olive oil</b>. When oven is heated. remove <b>pan </b>and turn on broiler. Add <b>edamame </b>to hot <b>pan </b>and place under broiler. Broil 5 minutes, shaking pan occasionally.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">Meanwhile, in the same <b>bowl, </b>mix together <b>fennel, green onion, red pepper flakes </b>and <b>kosher salt. </b>when <b>edamame </b>is cooked, add to<b> bowl </b>and toss well to combine. Serve with <b>lemon wedges. </b>Enjoy!</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: #0c343d;"><b>Make it a Meal: </b>As an alternative to your standard grain, try this with some savory <b><a href="http://www.quakeroats.com/products/oatmeal/old-fashioned-oats.aspx">oatmeal</a>, </b>prepared like</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-bottom: 0.5em; margin-left: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsJVKoAJe9DPV7t4V-w1MREJrszpTimHw1rzA-67GCUkJNut0vU8P3FmQgs1rfY8i7EOKE8p8t9ZAkoAXDavjKQS3oY34l234oYDaL3ffjSzOVEGCx_Gn_qiDFgnyYUPTdrSl/s1600/Edamame+Meal.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsJVKoAJe9DPV7t4V-w1MREJrszpTimHw1rzA-67GCUkJNut0vU8P3FmQgs1rfY8i7EOKE8p8t9ZAkoAXDavjKQS3oY34l234oYDaL3ffjSzOVEGCx_Gn_qiDFgnyYUPTdrSl/s200/Edamame+Meal.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Edamame, Fennel, Oatmeal and Wine</td></tr>
</tbody></table><div><span class="Apple-style-span" style="color: #0c343d;"><b>rice </b>by cooking it in <b>water </b>with <b>olive oil, red pepper flakes </b>and </span><br />
<span class="Apple-style-span" style="color: #0c343d;"><b>kosher salt. </b>Stir in some <b><a href="http://www.malincho.com/c-10-sheep-cheese.aspx">Bulgarian feta</a> </b>as well, or just have the <b>feta </b>later for dessert. And to drink? I recommend a clean <b><a href="http://en.wikipedia.org/wiki/Sauvignon_blanc">Sauvignon Blanc</a> </b>(ours was from <b><a href="http://www.channingdaughters.com/">Channing Daughters</a>, </b>of whose <b><a href="http://noshesthoughtsreves.blogspot.com/2010/12/tomato-fennel-soup.html">Wine CSA</a> </b>we're proud members). Bon appetit!</span></div><div><span class="Apple-style-span" style="color: #0c343d;"><br />
</span></div><div><span class="Apple-style-span" style="color: #274e13;"><i>Links to <b><a href="http://southernfood.about.com/od/vegetablerecipes/r/r70328f.htm">fennel</a> </b>noshes:</i></span></div><div><ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/roasted_fennel/">Roasted Fennel</a> </b>from <b><a href="http://simplyrecipes.com/">Simply Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.101cookbooks.com/archives/carrot-and-fennel-soup-recipe.html">Carrot and Fennel Soup</a> </b>from <b><a href="http://www.101cookbooks.com/index.html">101 Cookbooks</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/braised_fennel/">Braised Fennel</a> </b>from <b><a href="http://simplyrecipes.com/">Simply Recipes</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11772053.post-81090582676722105302011-03-27T17:34:00.000-04:002011-03-27T17:34:55.784-04:00The Great Hamantaschen Challenge<div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSDk4VLkcoTc0rzpatGss59GuliwhbYZEv_PSaWLZpjyXhrebfNaKmQm_k5-AswZAZmt81dY22dfeDHxfaOwBpgFZXEX3FwZBo2Jh2CWEPEX98odrGM0sZE3UN2WBnJVDsLsk/s1600/holiday_photo_dec.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSDk4VLkcoTc0rzpatGss59GuliwhbYZEv_PSaWLZpjyXhrebfNaKmQm_k5-AswZAZmt81dY22dfeDHxfaOwBpgFZXEX3FwZBo2Jh2CWEPEX98odrGM0sZE3UN2WBnJVDsLsk/s320/holiday_photo_dec.jpg" width="312" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hamantaschen</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">Two actors living together means one thing: when both of us are working, regular meals are few and far between. Thankfully (and alas) that is currently the case. So, while I'm looking forward to making some <b>broccoli </b>from our frozen <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/pepper-potato-soup.html">CSA</a>, </b>I'll have to wait another week.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">While I'm waiting, however, I wanted to pass along some information about a <b>hamantaschen </b>contest <b>Mom<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=047176387X&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> </b>is sponsoring over on her blog, <b><a href="http://www.jwi.org/Page.aspx?pid=2801">Beyond Brisket</a>. </b>Unfortunately I'm late to post the contest (sorry, Mom!) but it's open until April 1, so, if you made some delicious <b>hamantaschen </b>this year (or if you want an excuse to make some more), write the recipe (or just filling idea) in the comments to her <b><a href="http://www.jwi.org/Page.aspx?pid=2730">post</a>, </b>or simply include a link to your own post about the filling if you have a blog. Happy baking!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;"><b>From Beyond Brisket:</b></span><br />
<span class="Apple-style-span" style="color: blue;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: blue;"><b><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;"><strong style="font-weight: normal;">I’m throwing down the gauntlet.</strong><span class="Apple-style-span" style="font-weight: normal;"> What is </span><em style="font-weight: normal;">your</em><span class="Apple-style-span" style="font-weight: normal;"> best hamantasch filling idea? Send us your recipe (and include an anecdote or other special note to go with it if you have one) in the Beyond Brisket comments section below. The winner, to be announced on April 1 (April Fool’s Day), will receive an autographed copy of my book, </span><em><a href="http://www.amazon.com/Jewish-Holiday-Cooking-Treasury-Improvisations/dp/047176387X?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">Jewish Holiday Cooking</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=047176387X" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></em><span class="Apple-style-span" style="font-weight: normal;"> in plenty of time, I might add, to try out some of the recipes for Passover.</span></span></b></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-11772053.post-69017838371545952432011-03-17T21:12:00.002-04:002011-04-01T00:33:20.309-04:00Pepper, Bean and Cheese Arepas<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtJAY2rmuGlZCItd160FOE_c3ElpfJWTiBVBVObSfQkinUBcJT35Y4vUzDMuh3JhAe7w2biuHUnkPtaHqccchtdxlS_31kSkK6uNncH52SG4avlW9MJBLIudXIzSmp-QVZUXt/s1600/Pepper%252C+Bean+and+Cheese+Arepas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtJAY2rmuGlZCItd160FOE_c3ElpfJWTiBVBVObSfQkinUBcJT35Y4vUzDMuh3JhAe7w2biuHUnkPtaHqccchtdxlS_31kSkK6uNncH52SG4avlW9MJBLIudXIzSmp-QVZUXt/s320/Pepper%252C+Bean+and+Cheese+Arepas.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pepper, Bean and Cheese Arepas</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">Last night, the <b>vegetarian </b>and I were looking forward to venturing up to <b>Harlem </b>for some <b>soul food</b> from <b><a href="http://www.melbasrestaurant.com/">Melba's</a>, </b>but, unfortunately, they were totally booked. How disappointing! </span><span class="Apple-style-span" style="color: purple;">(Luckily we called first.)</span><span class="Apple-style-span" style="color: purple;"> </span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">Since we had promised ourselves a <b>culinary adventure, </b>ordering in was certainly not an option. I decided instead to cook--something easy, tasty and interesting that we could both make together. Inspiration began with one of my favorite cooking tomes, <b style="font-style: italic;">The Best International Recipe<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=1933615176&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>, </b>a collection of (very detailed) International recipes by <b><a href="http://www.amazon.com/Cooks-Illustrated-1-year-auto-renewal/dp/B002PXW0M6?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cook's Illustrated Magazine</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B002PXW0M6" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> </b>(who are also the exceedingly helpful and knowledgeable folks behind <b><a href="http://www.americastestkitchen.com/">America's Test Kitchen</a>. </b>I stumbled upon the section on <b>arepas, </b>Venezuelan stuffed corn cakes, and quickly decided that was what we would make. Since I'd never made <b>arepas </b>before, I followed the recipe to the T and was thrilled by how easy and delicious they turned out. If you've only ever had <b>mozzarepas </b>at street fairs, you're missing out!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">But one of the best things about <b>arepas </b>is that they're really little sandwiches that you split open like <b>English muffins </b>and stuff with whatever you desire. So it was with the filling that I could play around. I chose <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/happy-new-year-and-tofu-nicoise-salad.html">beans</a> and cheese, </b>a traditional Venezuelan filling called <i>domino</i>. But I didn't want it to be <i>too </i>heavy and I wanted to incorporate a little sweetness, so I added some <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/pepper-potato-soup.html">bell peppers</a>. </b>Ta-da! Because I used canned <b><a href="http://noshesthoughtsreves.blogspot.com/2009/06/sauteed-turnip-greens-and-spinach-with.html">beans</a>, </b>the filling didn't require any cooking, making this ideal for a casual weeknight meal. Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;"><b>Pepper Bean and Cheese Corn Cake Filling</b></span><br />
<span class="Apple-style-span" style="color: blue;"><i>(adapted from </i><a href="http://www.amazon.com/International-Recipe-Cooks-Illustrated-Magazine/dp/1933615176?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" style="font-style: italic; font-weight: bold;" target="_blank">The Best International Recipe</a><span class="Apple-style-span" style="border-color: initial !important; border-width: initial !important;"><span class="Apple-style-span" style="border-color: initial !important; border-width: initial !important; font-weight: bold;"><i><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=1933615176" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></i></span><i>)</i></span></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: blue;">1 15-ounce can <b><a href="http://www.livestrong.com/thedailyplate/nutrition-calories/food/365-organic/black-beans-no-salt-added/">black beans</a>, </b>drained and rinsed</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://organicheirloomplants.com/vegetables-heirloom-vegetable-plants-c-4_5.html">bell pepper</a>, </b>diced</span></li>
<li><span class="Apple-style-span" style="color: blue;">4 ounces <b><a href="http://www.livestrong.com/thedailyplate/nutrition-calories/food/365/shredded-monterey-jack-cheese-12-oz/">Monterey jack</a>, </b>shredded</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons fresh <b><a href="https://www.maxdelivery.com/nkz/exec/Product/Display;jsessionid=0264DEEF00411E12FD7627E750123776?productId=260060494">cilantro</a>, </b>minced</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 <b><a href="http://www.2bseeds.com/organic-onion-seeds-sweet-bunching-scallion-white.shtml">green onions</a>, </b>thinly sliced</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 tablespoon <b>lime juice</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/4 teaspoon <b>chili powder</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/4 tablespoon <b>Himalayan salt</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/4 tablespoon <b>pepper, </b>freshly ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">8 freshly made <b><a href="http://pinkparsleycatering.blogspot.com/2009/07/venezuelan-stuffed-corn-cakes.html">arepas</a></b></span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">Pour <b>beans </b>into a large bowl. Mash well with a <b>potato masher </b>(with his superior <b>arm strength</b>, this was the</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3m8tWClvvj6L13KxXgsP6H4v2WwZz19RrVlwJE_AkIJGlt14NENMmf79zWdBjdjNzvW7b9BJ5xZjH_fGb7mLwtXR7t2KPpQsRYhIrSHcXxVSL9dDIONv6ifJ8a70sNQNReUAY/s1600/Mushing+Beans.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3m8tWClvvj6L13KxXgsP6H4v2WwZz19RrVlwJE_AkIJGlt14NENMmf79zWdBjdjNzvW7b9BJ5xZjH_fGb7mLwtXR7t2KPpQsRYhIrSHcXxVSL9dDIONv6ifJ8a70sNQNReUAY/s200/Mushing+Beans.jpg" style="cursor: move;" width="195" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Pepper, Bean and Cheese Filling</td></tr>
</tbody></table><ul></ul><span class="Apple-style-span" style="color: blue;"><b>vegetarian's </b>job). When <b>beans </b>are mashed into a paste, add <b>bell pepper, cheese, cilantro, onions, lime juice, chili powder, salt </b>and <b>pepper. </b>Set aside while you make <b>arepas. </b>As soon as the <b>arepas </b>are out of the oven, pry them open using two forks and a knife and stuff each one with about 3 tablespoons of <b>filling. </b>The warm <b>arepas </b>melt the <b>cheese </b>beautifully. Any leftover <b>filling </b>can be heated for another meal.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: #0c343d;"><b>Make it a meal: </b>Why tie yourself down to one cuisine? Serve this with <b><a href="http://inmybox.wordpress.com/2007/11/08/bok-choy-and-turnip-greens/">bok choy</a> </b>instead of a salad. To drink? I recommend beer: <b><a href="http://www.rogue.com/beers/john-john-dead-guy.php">John John Dead Guy</a>, </b>to be precise. And for dessert. <b><a href="http://noshesthoughtsreves.blogspot.com/2007/03/who-pudding.html">raspberries</a>. </b>Bon appetit!</span></div><div><span class="Apple-style-span" style="color: #0c343d;"><br />
</span></div><div><span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe/index.html">bean and corn</a> </b>noshes:</i></span></div><div><ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://eclecticrecipes.com/black-bean-corn-avocado-salad">Black Bean, Corn and Avocado Salad</a> </b>from <b><a href="http://eclecticrecipes.com/">Eclectic Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.theperfectpantry.com/2009/08/slowroasted-tomatoes.html">Corn, Bean and Two Tomato Salad</a> </b>from <b><a href="http://www.theperfectpantry.com/">The Perfect Pantry</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://eclecticrecipes.com/hawaiian-barbecue-quesadillas">Hawaiian Barbecue Quesadillas and Black Bean Corn Salsa</a> </b>from <b><a href="http://eclecticrecipes.com/">Eclectic Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.theperfectpantry.com/2008/04/beans-and-corn.html">Arlo's Twisted Three Sisters Soup</a> </b>from <b><a href="http://www.theperfectpantry.com/">The Perfect Pantry</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://kblog.lunchboxbunch.com/2010/09/corn-cake-bean-balls-easy-recipe.html">Corn Cake Bean Balls</a> </b>from <b><a href="http://kblog.lunchboxbunch.com/">Healthy. Happy. Life.</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11772053.post-78690785028607599532011-03-15T12:25:00.000-04:002011-03-15T12:25:37.779-04:00Roasted Rosemary Tofu<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwUNOghYQm9064_K0zyw-3gfrawweJ12bNmBhCjG2wch8rGW2P0P5aYg-j4vVogSQauGpvbodQGmS9bEzQkCsISaAx04zOsjtElgY02Bma-N9wreVQaqcnkKuw2SNKczAZxME/s1600/Tofu+and+Salsa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwUNOghYQm9064_K0zyw-3gfrawweJ12bNmBhCjG2wch8rGW2P0P5aYg-j4vVogSQauGpvbodQGmS9bEzQkCsISaAx04zOsjtElgY02Bma-N9wreVQaqcnkKuw2SNKczAZxME/s320/Tofu+and+Salsa.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Rosemary Tofu with Salsa Verde</td></tr>
</tbody></table> <span class="Apple-style-span" style="color: purple;">So sorry for the extended silence! We just returned from an absolutely fabulous weekend in <b>Florida </b>(my first time!) for my cousin's wedding. We swam, went to the beach, saw <b>alligators </b>in the <b>Everglades, </b>ate <b>hibachi, </b>danced and enjoyed some <b>sun </b>and <b>warm weather</b>--two things we were beginning to think were just figments of our imagination.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">But now we're back in <b>New York, </b>where it's still stubbornly <b>winter </b>and I see I have yet to write up the </span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-bottom: 0.5em; margin-right: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PmyAnZba089F0qNkGIa1e_XqE5ZSCZ8UXzexJR4CS_OXFb9qEepKwf-X8C_GyO-fUUxjsTC7ZArHLKGU-vLKUv99u8IOHazlYxj46EPAnr96qbPID2mYliwFPdLXUmqKi_4a/s1600/Tofu.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PmyAnZba089F0qNkGIa1e_XqE5ZSCZ8UXzexJR4CS_OXFb9qEepKwf-X8C_GyO-fUUxjsTC7ZArHLKGU-vLKUv99u8IOHazlYxj46EPAnr96qbPID2mYliwFPdLXUmqKi_4a/s200/Tofu.jpg" style="cursor: move;" width="164" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Tofu</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">recipe for the <b>tofu </b>variation of last week's <b><a href="http://noshesthoughtsreves.blogspot.com/2011/03/roasted-rosemary-cod.html">Roasted Rosemary Cod</a>. </b>Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;"><b>Roasted Rosemary Tofu</b></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b>peanut oil</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b>kosher salt</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b>pepper, </b>freshly ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 lb. <b><a href="http://www.smallplanettofu.com/new/index.php?option=com_content&view=article&id=8:organic-fresh-tofu-garlic-a-herb&catid=2:products">firm tofu</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 skewer fresh <b><a href="http://www.ehow.com/how_4820613_make-rosemary-skewers.html">rosemary</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b>unsalted butter</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 sprig fresh <b>thyme</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b><a href="http://kitchen-dining.hsn.com/rosa-mexicano-salsa-verde-de-habanero-4-pack-with-tortilla-chips_p-3561248_xp.aspx">salsa verde</a></b></span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">Cut <b>tofu </b>in half height-wise, wrap in a clean <b>towel </b>and place on a plate. On top, place a <b>colander </b>or <b>bowl </b>filled with a couple of <b>bottles </b>or <b>boxes </b>(I use a bottle of <b>olive oil </b>and a box of <b>kosher salt</b>). Press for at least an hour.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: blue;">Warm a large <b>skillet </b>over medium-high heat. Add <b>peanut oil</b>. Swirl around pan. Unwrap <b>pressed tofu </b>and <b>salt </b>and <b>pepper </b>each side. Place <b>tofu </b>in pan. Pan-roast for 7 minutes. Flip over, reduce heat to <b>medium</b>, and add <b>rosemary leaves, butter </b>and <b>thyme. </b>Cook another 5 minutes. Remove from pan and serve with</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-bottom: 0.5em; margin-left: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe08e3lwU7iEiRI2QO2unCKeZnYDSNswXtF6cjym1tKg9CLnqG1K-7NCb-F91YFvoYH0wdGx-8wIMaUP5KrRVIyWo5tyUcsoqVWrPF8-iYVfSW0qZOee4KVpQ3dsecQRMz-hmA/s1600/Rosemary+Tofu.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe08e3lwU7iEiRI2QO2unCKeZnYDSNswXtF6cjym1tKg9CLnqG1K-7NCb-F91YFvoYH0wdGx-8wIMaUP5KrRVIyWo5tyUcsoqVWrPF8-iYVfSW0qZOee4KVpQ3dsecQRMz-hmA/s200/Rosemary+Tofu.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Rosemary and Tofu</td></tr>
</tbody></table><div style="text-align: left;"><span class="Apple-style-span" style="color: blue;"> </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: blue;"><b>salsa verde.</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: blue;"><b><br />
</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #0c343d;"><b>Make it a meal: </b>We also had this with <b><a href="http://www.amazon.com/Arrowhead-Mills-Pearled-28-Ounce-Packages/dp/B001LQTDXM?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">pearl barley</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B001LQTDXM" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=B001LQTDXM&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>, <a href="http://www.gourmetgardener.org/about.html">spinach</a>, </b>and <b>Beaujolais Nouveau. </b>For dessert: <b><a href="http://www.dhgate.com/japan-korea-demeanor-tangerine-bag-metal/p-ff8080812c305d7f012c58f1ade84ddc.html">tangerines</a>. </b>Bon appetit!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #674ea7;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://vegetarianstar.com/2010/04/07/bryant-terry-rosemary-roasted-tofu-cubes-recipe-utilizes-roasting/">Rosemary Roasted Tofu</a> </b>noshes:</i></span></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://vegeyum.wordpress.com/2008/05/19/roastedrosemarypears/">Roasted Rosemary Pears</a> </b>from <b><a href="http://vegeyum.wordpress.com/">A Life (Time) of Cooking</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://tofufortwo.net/2008/10/28/lentil-and-eggplant-pasta-with-rosemary/">Lentil and Eggplant Pasta with Rosemary</a> </b>from <b><a href="http://tofufortwo.net/">Tofu for Two</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://kalynskitchen.blogspot.com/2009/12/recipe-for-garlic-and-rosemary-roasted.html">Garlic and Rosemary Roasted Shrimp Skewers with Fuyu Persimmon</a> </b>from <b><a href="http://kalynskitchen.blogspot.com/">Kalyn's Kitchen</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-11772053.post-21178769410742832952011-03-06T18:02:00.000-05:002011-03-06T18:02:08.250-05:00Roasted Rosemary Cod<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_bt9ZDtQHwauOYf689ClJdnfH1q3ttgyryCUj3bSEzdE6PK-yHSarUVkTzcivmwZ4kqa1_ISdxBxorumw6QoiMDRK_0eChyZVzsiU4zY1Gd-806zxoFtwy-KHzwDG2bOU4_e/s1600/Cod+and+Salsa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_bt9ZDtQHwauOYf689ClJdnfH1q3ttgyryCUj3bSEzdE6PK-yHSarUVkTzcivmwZ4kqa1_ISdxBxorumw6QoiMDRK_0eChyZVzsiU4zY1Gd-806zxoFtwy-KHzwDG2bOU4_e/s320/Cod+and+Salsa.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rosemary-Roasted Cod with Salsa Verde</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">Lately I've been wanting </span><span class="Apple-style-span" style="color: purple;"><b>fish</b></span><span class="Apple-style-span" style="color: purple;"><b>. </b></span><span class="Apple-style-span" style="color: purple;">Maybe it's the recent spate of </span><span class="Apple-style-span" style="color: purple;"><b>warmer temperatures. </b></span><span class="Apple-style-span" style="color: purple;">Either way, last week, I </span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-bottom: 0.5em; margin-right: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRy21cUeoZPdoH18S2wf2Hj7SSaROiNE2IlMG5j6cyqFA4ZyPsdzAXsGs4DaxOYcRqA-nAvq3MfUif8XU2K1bJBWQ3FRSXGT_d3kJpd_o_2IzllpEIoGfqGpI2jhR_mpWoLy2r/s1600/Cod.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRy21cUeoZPdoH18S2wf2Hj7SSaROiNE2IlMG5j6cyqFA4ZyPsdzAXsGs4DaxOYcRqA-nAvq3MfUif8XU2K1bJBWQ3FRSXGT_d3kJpd_o_2IzllpEIoGfqGpI2jhR_mpWoLy2r/s200/Cod.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Cod, Roasting in the Pan</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">kept thinking about </span><span class="Apple-style-span" style="color: purple;"><b><a href="http://noshesthoughtsreves.blogspot.com/2009/06/csa-week-1-cabillaud-au-pesto-de-mizuna.html">cod</a>. <a href="http://noshesthoughtsreves.blogspot.com/2005/04/cabillaud-aux-tomates-rhubarbe-et.html">Cod</a></b></span><span class="Apple-style-span" style="color: purple;"> is thick, rich, buttery and difficult to overcook. Because by itself it has a <b>quiet</b> flavor, I like pairing it with more <b>pungent </b></span><span class="Apple-style-span" style="color: purple;">tastes<b> </b></span><span class="Apple-style-span" style="color: purple;">like</span><span class="Apple-style-span" style="color: purple;"> </span><span class="Apple-style-span" style="color: purple;"><b><a href="http://penandfork.com/recipes/rosemary-scented-cranberry-sauce/">rosemary</a>. </b></span><span class="Apple-style-span" style="color: purple;">Even though it grows year-round, I associate </span><span class="Apple-style-span" style="color: purple;"><b><a href="http://noshesthoughtsreves.blogspot.com/2006/05/focaccia-dail-asperges-fraises-romarin.html">rosemary</a>'s </b></span><span class="Apple-style-span" style="color: purple;"><b>loud </b>flavor with </span><span class="Apple-style-span" style="color: purple;"><b>winter</b></span><span class="Apple-style-span" style="color: purple;">. It</span><span class="Apple-style-span" style="color: purple;"> marries surprisingly well with </span><span class="Apple-style-span" style="color: purple;"><b><a href="http://noshesthoughtsreves.blogspot.com/2005/05/truite-rose-envelopee-de-la-poitrine.html">fish</a>, </b></span><span class="Apple-style-span" style="color: purple;">so I decided to cook it with the </span><span class="Apple-style-span" style="color: purple;"><b>cod, </b></span><span class="Apple-style-span" style="color: purple;">grounding the dish in </span><span class="Apple-style-span" style="color: purple;"><b>winter </b></span><span class="Apple-style-span" style="color: purple;">although it's certainly on its way to </span><span class="Apple-style-span" style="color: purple;"><b>spring. </b></span><span class="Apple-style-span" style="color: purple;">Just like the weather these days. Next post will be the </span><span class="Apple-style-span" style="color: purple;"><b>tofu </b></span><span class="Apple-style-span" style="color: purple;">variation. Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;"><b>Roasted Rosemary Cod</b></span><br />
<span class="Apple-style-span" style="color: blue;"><i>(adapted from <b><a href="http://noshesthoughtsreves.blogspot.com/2007/12/craft.html">Craft of Cooking</a></b>)</i></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b>peanut oil</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b>kosher salt</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b>pepper, </b>freshly ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 lb. skin-on<b> </b><b><a href="http://www.cooks.com/rec/search/0,1-0,cod_fillets,FF.html">cod</a></b> fillet</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 skewer fresh <b><a href="http://thepioneerwoman.com/cooking/2010/06/rosemary-skewers/">rosemary</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b>unsalted butter</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 sprig fresh <b>thyme</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b><a href="http://www.shoprite.com/pd/Rosa-Mexicano-Kitchen/Salsa-Verde-de-Habanero-Hot/16-oz/180923000049/">salsa verde</a></b></span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">Warm a large <b>skillet </b>over medium-high heat. Add 2 tablespoons <b>peanut oil. </b>Swirl around pan. <b>Salt </b>and <b>pepper </b>both sides of <b>cod </b>fillets. Place them, skin side down, in pan. Pan-roast about 7 minutes. Flip over, reduce heat to medium and add <b>rosemary leaves, butter </b>and <b>thyme. </b>Cook another 5 minutes. Remove </span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-bottom: 0.5em; margin-left: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihknyqhZh1AwFL0PNPXS0a6AcG6Mda2DO2gIRmSeTKt6-gcMzIh-GppDTNlccLNy1tBdvKrW61tMjhh9YTyR5GTPJhCIzwu2gb10wxDU51vefBOjp4XAOo8S7CK3memuhcjQSN/s1600/Rosemary+Cod.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihknyqhZh1AwFL0PNPXS0a6AcG6Mda2DO2gIRmSeTKt6-gcMzIh-GppDTNlccLNy1tBdvKrW61tMjhh9YTyR5GTPJhCIzwu2gb10wxDU51vefBOjp4XAOo8S7CK3memuhcjQSN/s200/Rosemary+Cod.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Rosemary-sprinkled Cod</td></tr>
</tbody></table><div><span class="Apple-style-span" style="color: blue;">from pan and serve with <b>salsa verde.</b></span></div><div><span class="Apple-style-span" style="color: blue;"><b><br />
</b></span></div><div><span class="Apple-style-span" style="color: #674ea7;"><b>Make it a meal: </b>We also had this with <b><a href="http://www.arrowheadmills.com/product/pearled-barley">pearl barley</a>,</b><b> <a href="http://foodcoop.com/go.php?id=90">spinach</a> </b>and <b>Beaujolais Nouveau. </b>For dessert I had some <b><a href="http://en.wikipedia.org/wiki/Sottocenere_al_tartufo">sottocenere</a> </b>and we each had a <b><a href="http://www.etsy.com/listing/40335/special-order-for-limegreentea-tangerine">tangerine</a>. </b>Bon appetit!</span></div><div><span class="Apple-style-span" style="color: #674ea7;"><br />
</span></div><div><span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://www.waitrose.com/recipe/Roasted_Lemon_and_Rosemary_Cod.aspx">Roasted Rosemary Cod</a> </b>noshes:</i></span></div><div><ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.culinarydisaster.com/wordpress/22/bacon-wrapped-cod-with-rosemary-and-lemon/">Bacon Wrapped Cod with Rosemary and Lemon</a> </b>from <b><a href="http://www.culinarydisaster.com/wordpress/">Culinary Disasters</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://guiltykitchen.com/2010/02/09/rosemary-roasted-beets/">Roasted Rosemary Beets</a> </b>from <b><a href="http://guiltykitchen.com/">Guilty Kitchen</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/roasted_new_potatoes/">Roasted New Potatoes</a> </b>from <b><a href="http://simplyrecipes.com/">Simply Recipes</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11772053.post-75065950495986634932011-02-28T13:09:00.001-05:002011-02-28T13:10:31.304-05:00Cranberry-Scented Yams<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocizoXzC-5ly2eO_lqAqVM2W4kPxNQEO9FxfHweVwYQGP_hZP_bPcsyTQ_-e6k5zsCAzvzCjgO3_fu-CUpP3KSd6Z1tQUgeAayEU0PFB7at0mkxajd0lHB0jSwbkq4yNq9ERu/s1600/Cranberry-Scented+Yams+Main.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocizoXzC-5ly2eO_lqAqVM2W4kPxNQEO9FxfHweVwYQGP_hZP_bPcsyTQ_-e6k5zsCAzvzCjgO3_fu-CUpP3KSd6Z1tQUgeAayEU0PFB7at0mkxajd0lHB0jSwbkq4yNq9ERu/s320/Cranberry-Scented+Yams+Main.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cranberry-Scented Yams</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">What is the difference between <b>sweet potatoes </b>and <b><a href="http://noshesthoughtsreves.blogspot.com/2007/03/rondelles-de-pommes-de-terre.html">yams</a>? </b>I always thought <b><a href="http://noshesthoughtsreves.blogspot.com/2005/05/les-patates-douces-sont-oranges.html">yams</a> </b>were orange-fleshed <b>sweet potatoes, </b>but apparently it's only us <b>Americans </b>who use that distinction. Throughout the rest of the word, <b>yams </b>are really tropical tubers that are often bland and dry. So, while I've titled this recipe "<b>Cranberry-Scented Yams</b>", they are technically <b>sweet potatoes. </b>Hopefully you'll forgive me for any confusion.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">The inspiration for this dish came from several sources, the most prominent of which was the remains of a bag of frozen <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/tofu-with-cranberry-paste.html">cranberries</a> </b>that were loitering in the freezer, left over from our <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/cornish-hens-with-cranberry-paste.html">Cornish Hens (and Tofu) with Cranberry Paste</a>. Yams </b>and <b><a href="http://freshcatering.blogspot.com/2007/11/sweet-sweet-potato-salad-with-orange.html">Cranberries</a> </b>go together beautifully (the sweetness of the <b>yams </b>is a nice contrast to the <b><a href="http://noshesthoughtsreves.blogspot.com/2005/11/imbbshf-biscuits-de-potiron-et-de.html">cranberries</a>' </b>tartness) so I just needed to figure out how I wanted to combine them.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">To me, the easiest way to make <b>yams </b>is to bake them, then puree them with a liquid (usually melted <b>butter</b>). However, when I made <b><a href="http://www.epicurious.com/recipes/food/views/Roasted-Yam-Puree-with-Brown-Butter-231106">Roasted Yam Puree with Brown Butter</a>, </b>the <b>vegetarian </b>found it too <b>rich </b>(such a thing exists?) for his tastes. So <b>butter </b>was out. But why not use <b>cranberry juice </b>instead? So I pureed the <b>cranberries </b>(of course this required buying <b>more, </b>so there are still <b>cranberries </b>in the freezer) with <b>water </b>and a little <b>sugar, </b>then simmered them. Finally, to make it a little more interesting, I infused the <b>cranberry liquid </b>with some <b>jasmine green tea. </b>Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;"><b>Cranberry-Scented Yams</b></span><br />
<span class="Apple-style-span" style="color: blue;"><i>Inspired by <b><a href="http://noshesthoughtsreves.blogspot.com/2005/07/imbb-17-green-tea-dumplings.html">Eat Tea</a></b></i></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: blue;">4 <b><a href="http://www.specialtyproduce.com/index.php?item=5553">jewel yams</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">14 ounces <b><a href="http://www.snopac.com/products.htm">cranberries</a>, </b>defrosted if frozen (and a handful reserved for garnish, if desired)</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 cup <b>water</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 cube <b>brown sugar</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b><a href="http://www.amazon.com/Jasmine-Full-Leaf-Loose-Tea-Republic/dp/B0024SGHHQ?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">jasmine green tea leaves</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B0024SGHHQ" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/8 teaspoon <b>Himalayan salt</b></span></li>
</ul><span class="Apple-style-span" style="color: blue;">Preheat oven to 400F. Cover a <b>baking pan </b>with <b>aluminum foil</b> and place <b>yams </b>on top. Bake until completely tender, about 45 minutes.</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-bottom: 0.5em; margin-right: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: left;"><tbody>
<tr><td style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafxTtxnIVo029kdcZ0sErzMFi5Iw3coaaqjnwJ0IOT0DqLmloxgRA611phMT4GJCr7AeaIZC1l4zCH1RyASeFi6rYyNV32klAZAkTjnFDKBqY_KK2Jv1KIqakLTIPiyBgPFvp/s1600/Simmering+Cranberries.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafxTtxnIVo029kdcZ0sErzMFi5Iw3coaaqjnwJ0IOT0DqLmloxgRA611phMT4GJCr7AeaIZC1l4zCH1RyASeFi6rYyNV32klAZAkTjnFDKBqY_KK2Jv1KIqakLTIPiyBgPFvp/s200/Simmering+Cranberries.jpg" style="cursor: move;" width="200" /></a></div></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Simmering Cranberries</div></td></tr>
</tbody></table><span class="Apple-style-span" style="color: blue;">In a <b>food processor, </b>blend <b>cranberries, water </b>and <b>brown sugar</b> until for several minutes, until consistency closely resembles <b>juice. </b>(There will still be chunks of <b>cranberry </b>skin; don't worry, we'll strain those out later.) Bring <b>cranberry </b>mixture to a simmer over low heat. Remove from heat and stir in <b>tea leaves. </b>Let infuse 5 minutes.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">When <b>yams </b>are cooked, allow to rest until cool enough to touch. Then remove <b>skins, </b>cut into quarters and transfer to <b>food processor. </b>Process until smooth. Strain <b>cranberry </b>mixture into <b>yams </b>(pressing against the <b>strainer </b>pressing to extract as much <b>liquid </b>as possible. Add <b>salt </b>and pulse a few more times so everything is combined. Serve, garnished with reserved whole <b>cranberries. </b></span></div><div><span class="Apple-style-span" style="color: blue;"><b><br />
</b></span></div><div><span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://www.beautifuluonline.com/99-HB-FWGLACBY.asp">cranberry scented</a> </b>noshes:</i></span></div><div><ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.beautifuluonline.com/99-HB-FWGLACBY.asp">Whole Wheat Scones with Orange Scented Cranberries</a> </b>from <b><a href="http://urbandrivel.blogspot.com/">Urban Drivel</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://penandfork.com/recipes/rosemary-scented-cranberry-sauce/">Rosemary Scented Cranberry Sauce</a> </b>from <b><a href="http://penandfork.com/">Pen & Fork</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.101cookbooks.com/archives/001493.html">Lemon-scented Quinoa Salad</a> </b>from <b><a href="http://www.101cookbooks.com/index.html">101 Cookbooks</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-11772053.post-1110779275218669222011-02-22T12:57:00.001-05:002011-02-23T14:50:39.057-05:00Tarragon Pistachio Butter and Beer Making, Part I<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjluMDLvvaMJoaN2dO_-rrbQTvWaL1Et7QKQADp0aB63o5WQTFMKgni2aU7IFnCFB37ID_U3w_aLWkoQ5hP_oSFRtnyhYiFVCtr9JGDGSOvboYxsXojGOM5hla07yy5C76JjX6M/s1600/Tarragon+Pistachio+Butter+Main.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjluMDLvvaMJoaN2dO_-rrbQTvWaL1Et7QKQADp0aB63o5WQTFMKgni2aU7IFnCFB37ID_U3w_aLWkoQ5hP_oSFRtnyhYiFVCtr9JGDGSOvboYxsXojGOM5hla07yy5C76JjX6M/s320/Tarragon+Pistachio+Butter+Main.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tarragon Pistachio Butter</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">One of our <b><a href="http://www.blogger.com/"><span id="goog_1571118490"></span>Chanukah <span id="goog_1571118491"></span></a></b>presents this year was a <b>beer maker<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=B00007G2IX&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> </b>which, until now, has sat patiently above our kitchen cabinets, waiting to be used. Sunday night, after <b>spring </b>teased us with a 60F-day on Friday (only to shoot back down to a wintry 20F over the weekend), we decided it was time. Since neither the <b>vegetarian </b>nor I know very much about <b><a href="http://noshesthoughtsreves.blogspot.com/2006/12/pain-de-biere-damandes-et-de-gingembre.html">beer</a> </b>or <b>beer-making, </b>we invited one of his best friends from college, <b><a href="http://elizabethwillse.com/">E</a>, </b>over to join in the merriment. We made <b><a href="http://www.amazon.com/Mr%252e-Beer-West-Coast-Refill/dp/B0013M4KO6?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">West Coast Pale Ale</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B0013M4KO6" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, </b>set everything in a (mostly) empty cabinet and began the more-immediate task of making dinner.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">I've been on a <b><a href="http://noshesthoughtsreves.blogspot.com/2005/05/les-patates-douces-sont-oranges.html">sweet potato</a> </b>kick lately and, while looking for yummy <b>sweet potato </b>recipes in the folder in which I keep all the recipes I've stumbled upon and plan to make, I excitedly lighted on the word "<b>sweet</b>". It was followed, however, not by the word "<b>potato</b>" but instead by "<b>pistachio</b>". Ah, yes! The </span><span class="Apple-style-span" style="color: purple;"><b><a href="http://www.101cookbooks.com/archives/000750.html">Sweet Pistachio Butter</a> </b></span><span class="Apple-style-span" style="color: purple;">from </span><span class="Apple-style-span" style="color: purple;"><b><a href="http://www.101cookbooks.com/index.html">101 Cookbooks</a>--</b></span><span class="Apple-style-span" style="color: purple;">a vegetarian "healthy recipe journal" that I cannot recommend highly enough--that I had saved as a way to use up the <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/tofu-with-cranberry-paste.html">pistachios</a> </b>from my <a href="http://www.blogger.com/goog_1571118555"><b>Cornish Hens (and Tofu</b>) </a><b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/cornish-hens-with-cranberry-paste.html">with </a></b></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-bottom: 0.5em; margin-left: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPxdl8fRvdzvG2TyL_4jCkkuhCQEnAKH6zdOYazcJPyhQgQp8pObuZ-jmsdcg5zrlohE1ehoHIwwP3LZ66Ge-TMvH2_K8l0N0Fr_7XG7k10tKBEN6K1P8WJsGDhwlvDcJgE59/s1600/Table.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPxdl8fRvdzvG2TyL_4jCkkuhCQEnAKH6zdOYazcJPyhQgQp8pObuZ-jmsdcg5zrlohE1ehoHIwwP3LZ66Ge-TMvH2_K8l0N0Fr_7XG7k10tKBEN6K1P8WJsGDhwlvDcJgE59/s200/Table.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">An (almost-set) Table</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;"><b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/cornish-hens-with-cranberry-paste.html">Cranberry Paste</a>.</b> (On a side note, one of my former college roommates, </span><span class="Apple-style-span" style="color: purple;"><b><a href="http://noshesthoughtsreves.blogspot.com/2005/11/donna-hay-cashew-butter-cupcakes.html">Miss Julie</a>, </b></span><span class="Apple-style-span" style="color: purple;">a San Franciscan, cooks from there incessantly and was actually the one who first turned me on to the site.) </span><span class="Apple-style-span" style="color: purple;"><b><a href="http://www.101cookbooks.com/index.html">Heidi</a> </b></span><span class="Apple-style-span" style="color: purple;">made her </span><span class="Apple-style-span" style="color: purple;"><b>Pistachio Butter </b></span><span class="Apple-style-span" style="color: purple;">for </span><span class="Apple-style-span" style="color: purple;"><b>crepes </b></span><span class="Apple-style-span" style="color: purple;">but I, with my <b>waning sweet tooth</b>, wanted something more </span><span class="Apple-style-span" style="color: purple;"><b>savory, </b></span><span class="Apple-style-span" style="color: purple;">to serve atop a protein. I stared for a while at the picture of </span><span class="Apple-style-span" style="color: purple;"><b><a href="http://www.101cookbooks.com/index.html">Heidi</a>'s </b></span><span class="Apple-style-span" style="color: purple;">brilliantly green </span><span class="Apple-style-span" style="color: purple;"><b>butter </b></span><span class="Apple-style-span" style="color: purple;">and decided to replace the </span><span class="Apple-style-span" style="color: purple;"><b>sweetener </b></span><span class="Apple-style-span" style="color: purple;">with an </span><span class="Apple-style-span" style="color: purple;"><b>herb</b></span><span class="Apple-style-span" style="color: purple;">. What </span><span class="Apple-style-span" style="color: purple;"><b>herb? </b></span><span class="Apple-style-span" style="color: purple;">Something <b>light</b>, with a </span><span class="Apple-style-span" style="color: purple;"><b>sweet taste </b></span><span class="Apple-style-span" style="color: purple;">and a </span><span class="Apple-style-span" style="color: purple;"><b>loud flavor</b></span><span class="Apple-style-span" style="color: purple;">--</span><span class="Apple-style-span" style="color: purple;"><b><a href="http://noshesthoughtsreves.blogspot.com/2008/07/welcome-to-chinatown.html">tarragon</a>! </b></span><span class="Apple-style-span" style="color: purple;">I often think of </span><span class="Apple-style-span" style="color: purple;"><b>tarragon </b></span><span class="Apple-style-span" style="color: purple;">with <b>chicken</b>, but instead I paired</span><span class="Apple-style-span" style="color: purple;"> it with <b><a href="http://www.blogger.com/"><span id="goog_1571118576"></span>Salmon Roasted with Herbs<span id="goog_1571118577"></span></a> </b>(from <b style="font-style: italic;">How to Cook Everything<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=widgetsamazon-20&o=1&p=8&l=bpl&asins=0764578650&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></b>)</span><span class="Apple-style-span" style="color: purple;"><i> </i>for <b>E </b>and me and <b><a href="http://www.pccnaturalmarkets.com/pcc/recipes/roasted-tofu-herbs">Tofu Roasted with Herbs</a> </b>for the <b>vegetarian. </b>The <b>tarragon </b>created just the right amount of <b>sweetness </b>to balance out the flavor of the <b>pistachios </b>and paired beautifully with the richness of the <b>salmon. </b>It also matched quite nicely with the delicate flavor of the <b>tofu, </b>I was told. And, to satisfy this <b>sweet potato </b>obsession, we had <b><a href="http://www.epicurious.com/recipes/food/views/Roasted-Yam-Puree-with-Brown-Butter-231106">Roasted Yam Puree with Brown Butter</a></b>--decadent and delightful. There was also a <b><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000258973">Cherry Tomato-Caper Salad</a> </b>and <b><a href="http://www.cancerrd.com/recipes/hummuscapers1.htm">Hummus with Capers</a>. </b>And, while I would </span><br />
<span class="Apple-style-span" style="color: purple;">recommend a </span><span class="Apple-style-span" style="color: purple;"><b><a href="http://www.laurent-miquel.com/us/chardonnay-viognier.html">Viognier</a> </b></span><span class="Apple-style-span" style="color: purple;">as a </span><span class="Apple-style-span" style="color: purple;"><b>wine-pairing, </b></span><span class="Apple-style-span" style="color: purple;">we stayed on our </span><span class="Apple-style-span" style="color: purple;"><b>beer </b></span><span class="Apple-style-span" style="color: purple;">theme and instead </span><br />
<span class="Apple-style-span" style="color: purple;">had </span><span class="Apple-style-span" style="color: purple;"><b><a href="http://www.twobrosbrew.com/all%20year%20beers.htm">Long Haul Session Ale</a> </b></span><span class="Apple-style-span" style="color: purple;">with the </span><span class="Apple-style-span" style="color: purple;"><b>Hummus </b></span><span class="Apple-style-span" style="color: purple;">and </span><span class="Apple-style-span" style="color: purple;"><b><a href="http://www.rogue.com/beers/morimoto-soba-ale.php">Morimoto Soba Ale</a> </b></span><span class="Apple-style-span" style="color: purple;">with the </span><span class="Apple-style-span" style="color: purple;"><b>Salmon, Tofu </b></span><span class="Apple-style-span" style="color: purple;">and </span><span class="Apple-style-span" style="color: purple;"><b>Tarragon </b></span><br />
<span class="Apple-style-span" style="color: purple;"><b>Pistachio Butter. </b></span><span class="Apple-style-span" style="color: purple;">I highly recommend both, especially the </span><span class="Apple-style-span" style="color: purple;"><b>Morimoto. </b></span><span class="Apple-style-span" style="color: purple;">Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;"><b>Tarragon Pistachio Butter</b></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: blue;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: black; float: left; margin-bottom: 0.5em; margin-right: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-IOWUvo35_09Am8w9ADMxjEi9mKWekxJWg8tJVh9EuEJHONSs0-wdtzyG16Q69czoSH7V2K-nbDuP5vnlO27c8w8k8THNIDoaozOkAUuM_lk19M9MAT2VBfOMwX_MR3Hxd_U/s1600/Salmon+%2526+Tofu.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-IOWUvo35_09Am8w9ADMxjEi9mKWekxJWg8tJVh9EuEJHONSs0-wdtzyG16Q69czoSH7V2K-nbDuP5vnlO27c8w8k8THNIDoaozOkAUuM_lk19M9MAT2VBfOMwX_MR3Hxd_U/s200/Salmon+%2526+Tofu.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Salmon and Tofu</td></tr>
</tbody></table>1 cup <b><a href="http://caloriecount.about.com/calories-freshdirect-raw-almonds-i139645">almonds</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 cup <b>pistachios, </b>shelled and crushed</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 bunch <b><a href="http://www.tarragoncentral.com/">fresh tarragon leaves</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 cup <b>water, </b>hot (from the tap is fine)</span></li>
<li><span class="Apple-style-span" style="color: blue;">3 cloves <b>garlic</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 pinches <b>Hawaiian salt</b></span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">First peel <b>almonds</b>: pour boiling water into a small bowl and add <b>almonds</b>. Allow to sit at least 1 minute, then remove them one at a time (go for those whose peels are the most shriveled first) and peel, rub, whatever to remove.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">Place peeled <b>almonds </b>into <b>food processor </b>along with <b>pistachios, tarragon, hot water </b>and <b>garlic. </b>Pulse until all one consistency (add more <b>water </b>if you'd like it to be <b>wetter</b>), then add <b>salt </b>and pulse once or twice more to incorporate. Serve, atop <b>salmon, tofu</b> or whatever you'd like. Makes more than enough for 3 people's dinner. Enjoy!</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://laurasbestrecipes.com/2010/04/fresh-roasted-shrimp-with-tarragon-pistachio-butter.html">tarragon pistachio butter</a></b> noshes:</i></span></div><div><ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.101cookbooks.com/archives/baked-peas-with-tarragon-yogurt-and-pistachios-recipe.html">Baked Peas with Tarragon, Yogurt, and Pistachios</a> </b>from <b><a href="http://www.101cookbooks.com/index.html">101 Cookbooks</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://winterskieskitchenaglow.blogspot.com/2007/01/weekend-cookbook-challenge-13-tarragon.html">Tarragon Chicken Thighs with Buttered Leeks</a> </b>from <b><a href="http://winterskieskitchenaglow.blogspot.com/">Winter Skies, Kitchen Aglow</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-11772053.post-91364884080715324592011-02-16T21:17:00.001-05:002011-02-16T21:19:49.290-05:00Tofu with Cranberry Paste<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfeigKO77KvxwTtcNHm-Tg4VELviqwZCe9ITUlK7TtohMroPiabRGSok7t2-fHJ18LDdCvNjfgeqysfoHq1cPsxdo4arnHQEAe0xT0t5g0GGfkcXz8I-7Fa4EeFQn76bk2zuOF/s1600/Tofu+Main.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfeigKO77KvxwTtcNHm-Tg4VELviqwZCe9ITUlK7TtohMroPiabRGSok7t2-fHJ18LDdCvNjfgeqysfoHq1cPsxdo4arnHQEAe0xT0t5g0GGfkcXz8I-7Fa4EeFQn76bk2zuOF/s320/Tofu+Main.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu with Cranberry Paste</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">A few days after <b>Valentine's Day, </b>here's part two of my <b>Valentine's Day</b>-appropriate<b> <a href="http://noshesthoughtsreves.blogspot.com/2011/02/cornish-hens-with-cranberry-paste.html">Cornish Hens (and Tofu) with Cranberry Paste</a>.</b></span> <span class="Apple-style-span" style="color: purple;">Obviously, today is the <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/happy-new-year-and-tofu-nicoise-salad.html">tofu</a> </b>version of the recipe. Now, just as a disclaimer, this isn't an entirely <b>vegetarian </b>dish. There is <b>chicken stock</b> in the <b>paste</b> and, when I made it, I cooked the tofu in the same pan as the <b>Cornish hens. </b>If you are cooking for a strict <b>vegetarian, </b>you could substitute the <b>chicken stock </b>with a strong-flavored <b><a href="http://noshesthoughtsreves.blogspot.com/2007/11/vegetable-broth.html">vegetable stock</a> </b>(or even a mix of <b>vegetable stock </b>and <b>cranberry juice</b>) and if you do, I'd be fascinated to know how it turned out. However, for the sake of total honesty, I'm only writing up what I did. The <b>Vegetarian </b>loved it, with a side of <b><a href="http://www.amazon.com/Near-East-Roasted-Couscous-5-8-Ounce/dp/B000GZY942?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">couscous</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B000GZY942" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />,</b> some <b><a href="http://allrecipes.com//Recipe/cinnamon-sweet-potato-slices/Detail.aspx">cinnamon sweet potato slices</a> </b>and a <b><a href="http://en.wikipedia.org/wiki/Delirium_Tremens_(beer)">delirium tremens</a> </b>and I hope you do too. Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: blue;"><b>Tofu with Cranberry Paste</b></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: blue;">1 pound </span><span class="Apple-style-span" style="color: blue;"><b>extra-firm tofu</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/4 cup + 1/4 cup <b>pistachio nuts, </b>crushed</span></li>
<li><span class="Apple-style-span" style="color: blue;"></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">1/4 teaspoon <b>kosher salt</b></span></li>
<li><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><b></b></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">1/4 teaspoon <b>pepper, </b>freshly ground</span></li>
<li><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">2 tablespoons <b>olive oil</b></span></li>
<li><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><b></b></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">6 <b><a href="http://en.wikipedia.org/wiki/Shallot">shallots</a>, </b>sliced</span></li>
<li><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">2 tablespoons <b>thyme </b>leaves, fresh</span></li>
<li><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">1 1/2 cups <b><a href="http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe/index.html" style="color: #5f28e1; text-decoration: none;">chicken stock</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><b><a href="http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe/index.html" style="color: #5f28e1; text-decoration: none;"></a></b></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">6 ounces <b><a href="http://en.wikipedia.org/wiki/Cranberry" style="color: #5f28e1; text-decoration: none;">cranberries</a>, </b>frozen</span></li>
<li><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">4 leaves <b><a href="http://en.wikipedia.org/wiki/Basil" style="color: #5f28e1; text-decoration: none;">basil</a></b></span></li>
</ul><div><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;">Wrap <b>tofu </b>in a clean dish towel and set on a clean plate. On top, place a <b>colander </b>filled with heavy bottles or boxes (I usually use a bottle of <b>olive oil </b>and a box of <b>kosher salt</b>). Let rest for as long as possible, preferably at least an hour. This removes excess moisture from the <b>tofu </b>and helps it to better soak up the flavors you're cooking it in.</span></span></div><div><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;">Preheat oven to 350F. Once <b>tofu </b>is sufficiently pressed, slice <b>tofu </b>in half depthwise. Coat both sides in 1/4 </span></span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-bottom: 0.5em; margin-right: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUk9z6w7mQ70jw4lcgwrtc3VmufBpuI2TqdAC_uzM6mWkS7kVJj001NLfuO1YVpZ-AZUD10dYh6X0b1Q1PXVZpxcO7pwOC4NS_b9OEnk-rNrWsRhS_TsYQpCPm4UdPM8ydtYM/s1600/Tofu+2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUk9z6w7mQ70jw4lcgwrtc3VmufBpuI2TqdAC_uzM6mWkS7kVJj001NLfuO1YVpZ-AZUD10dYh6X0b1Q1PXVZpxcO7pwOC4NS_b9OEnk-rNrWsRhS_TsYQpCPm4UdPM8ydtYM/s200/Tofu+2.jpg" style="cursor: move;" width="196" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Tofu, ready for the oven</td></tr>
</tbody></table><div><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;">cup <b>pistachio nuts, salt </b>and <b>pepper. </b>Heat <b>olive oil </b>in a large saute pan over medium heat. Sear <b>tofu </b>for 2-3 minutes on both sides. Place in a roasting pan, on a <b>roasting rack. </b>Once oven is heated, place <b>tofu </b>in oven and roast for 30 minutes.</span></span></div><div><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-size: 13px;">While</span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><b>tofu </b></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">is cooking, add</span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><b>shallots </b></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">to pan and saute 6 minutes, mixing</span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><b>shallots </b></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">well with any <b>pistachio nuts </b>that fell into pan</span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><b>. </b></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Stir in </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><b>thyme, </b></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">then deglaze with</span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><b>chicken stock</b></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">, using a wooden spoon to get all the </span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><b>nuts</b></span><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"> from the pan. Remove from heat and allow to cool slightly.</span> </span></span></div><div><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-size: 13px;">In a food processor, combine remaining 1/4 cup <b>pistachios,</b> <b>cranberries </b>and <b>basil. </b>Add <b>shallots </b>and <b>pan drippings. </b>Pulse </span></span></span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-bottom: 0.5em; margin-left: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OKBYaudxd1V8Lt9zgaripTsY0RqdRa5s7DinPPQ4eRm4C5bYoJ_SctLeKh7YqNV7zm8F6hAzt2rYFCcsrGeHm4pwBZAjpFO4KtFnSF5x8XIYvRq3Kr8iSZdxPukONJaF9mV_/s1600/Cranberry+Paste.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OKBYaudxd1V8Lt9zgaripTsY0RqdRa5s7DinPPQ4eRm4C5bYoJ_SctLeKh7YqNV7zm8F6hAzt2rYFCcsrGeHm4pwBZAjpFO4KtFnSF5x8XIYvRq3Kr8iSZdxPukONJaF9mV_/s200/Cranberry+Paste.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Cranberry Paste</td></tr>
</tbody></table><div><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-size: 13px;">until all is a uniform texture.</span></span></span></div><div><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-size: 13px;">Serve <b>tofu </b>with at least two tablespoonfuls of <b>cranberry paste. </b>You will have plenty left over!</span></span></span></div><div><span class="Apple-style-span" style="color: blue; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><i>Links to other <b><a href="http://groups.google.com/group/mushroom-recipes/browse_thread/thread/e1957ae0b6b3c552/f9746118d0e85f69?pli=1">tofu cranberry</a> </b>noshes:</i></span></span></div><div><ul><li><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><i><b><a href="http://kblog.lunchboxbunch.com/2009/11/leftover-cranberry-soy-sauce-tofu.html">Leftover Cranberry-Soy Sauce Sticky Sweet Tofu Steaks</a> </b>from <b><a href="http://kblog.lunchboxbunch.com/">Healthy. Happy. Life.</a></b></i></span></span></li>
<li><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><i><b><a href="http://www.glutenfreecookingschool.com/archives/thanksgiving-leftovers-toasted-turkey-tofu-sandwich-with-cranberry-arugula/">Toasted Tofu Sandwich with Cranberry & Arugula</a> </b>from <b><a href="http://www.glutenfreecookingschool.com/">Gluten Free Cooking School</a></b></i></span></span></li>
<li><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><i><b><a href="http://tofufortwo.net/2008/02/28/cranberry-fruit-muffins/">Cranberry Fruit Muffins</a> </b>from <b><a href="http://tofufortwo.net/">Tofu for Two</a></b></i></span></span></li>
<li><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><i><b><a href="http://tofufortwo.net/2008/02/22/spelt-oat-cookies-with-chocolates-and-cranberries/">Spelt-Oat Cookies with Chocolates and Cranberries</a> </b>from <b><a href="http://tofufortwo.net/">Tofu for Two</a></b> </i></span></span></li>
<li><span class="Apple-style-span" style="color: #274e13; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><i><b><a href="http://albioncooks.blogspot.com/2006/11/vegan-turkey-with-cranberry-for.html">Vegan Turkey Breasts</a> </b>from <b><a href="http://albioncooks.blogspot.com/">Albion Cooks</a></b></i></span></span></li>
</ul></div><br />
<div style="text-align: right;"><br />
</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-11772053.post-35566494258571477002011-02-13T17:11:00.002-05:002011-02-19T11:39:08.896-05:00Cornish Hens with Cranberry Paste<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_e1ye-dKHOTjzhEB6wqcl3bSrNVRLcchrCHEq031VgkAaiStRvScAJRkB4m95b8XWId5VW1qDTforbHC5QfpIOkkQk3ftgmfSXbIQk7Hdj86jPFQ1_36HkaZl4hXta1Vp0Ft/s1600/Cornish+Hens+Main.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_e1ye-dKHOTjzhEB6wqcl3bSrNVRLcchrCHEq031VgkAaiStRvScAJRkB4m95b8XWId5VW1qDTforbHC5QfpIOkkQk3ftgmfSXbIQk7Hdj86jPFQ1_36HkaZl4hXta1Vp0Ft/s320/Cornish+Hens+Main.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cornish Hens with Cranberry Paste</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">Happy almost-<b>Valentine's Day</b>! In honor of that <b>hallmark holiday </b>to commemorate love, which often involves sharing rich, <b>pink</b> (or <b>red</b>) food, I offer to you a two-part post based on last night's dinner, which consisted of <b>Cornish Hens with Cranberry Paste </b>for me and <b>Tofu with Cranberry Paste </b>for the <b>Vegetarian. </b>I'll share the recipe for the <b>hens </b>now and the <b>tofu </b>another day. First, though, a brief disclaimer--while the <b>vegetarian </b>does not eat <b>meat </b>(hence his title), there is what I've fondly dubbed "the <b><a href="http://noshesthoughtsreves.blogspot.com/2008/03/purim-special.html">chicken broth</a> </b>clause". This means that it is to the texture of <b>flesh </b>he protests, not the flavor, humane methods, etc. So I can cook his <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/happy-new-year-and-tofu-nicoise-salad.html">tofu</a> </b>in the same pan as my <b>Cornish hens </b>and, even, use the pan drippings (as well as some <b><a href="http://noshesthoughtsreves.blogspot.com/2010/04/passover-cooking-mushroom-onion-and.html">chicken stock</a></b>) to make the sauce.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">The inspiration for this dish came from a desire to cook with <b>nuts</b><i style="font-weight: bold;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=1578190738" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></i><b>. </b>As I've been making our meals more and more <b>vegetarian, </b>I've been very interested in exploring alternative forms of <b>protein</b>--particularly <b><a href="http://noshesthoughtsreves.blogspot.com/2009/07/csa-week-3-cold-blueberry-garlic-almond.html">nuts</a></b>. However, since I'm certainly not a true <b>vegetarian </b>yet, I realized that I was craving meat. So I decided to incorporate <b>meat </b>and <b>nuts </b>(for an extra shot of <b>protein</b>) into our meal. I<b> </b>found a recipe for <b>Cornish Hens with Pistachio Paste</b>. But I wanted the flavors of the <b>hens </b>and the <b><a href="http://noshesthoughtsreves.blogspot.com/2005/09/imbb-19-vegan-feast.html">tofu</a> </b>to shine more. In honor of <b>Valentine's Day </b>(and because I love the combination of <b>roast poultry </b>with <b>fruit</b>), I decided to create a sauce with <b><a href="http://noshesthoughtsreves.blogspot.com/2005/11/imbbshf-biscuits-de-potiron-et-de.html">cranberries</a> </b>instead. We served this with <b><a href="http://allrecipes.com//Recipe/cinnamon-sweet-potato-slices/Detail.aspx">Cinnamon Sweet Potato Slices</a>. </b>I enjoyed some <b><a href="http://en.wikipedia.org/wiki/Madeira_wine">Madeira</a>, </b>while the <b>vegetarian </b>treated himself to a bottle of <b><a href="http://en.wikipedia.org/wiki/Delirium_Tremens_(beer)">Delirium Tremens</a>. Madeira </b>is a sweeter wine (like <b>port</b>) and usually served with dessert, but, because of the <b>fruit </b>in the sauce and the <b>cinnamon </b>in the <b><a href="http://noshesthoughtsreves.blogspot.com/2005/05/les-patates-douces-sont-oranges.html">sweet potatoes</a> </b>it came out very well. Enjoy (for <b>Valentine's Day </b>or any other)!</span><br />
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</span><br />
<span class="Apple-style-span" style="color: blue;"><b>Cornish Hens with Cranberry Paste</b></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: blue;">1/2 + 1/4 cup <b>pistachio nuts, </b>crushed</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 (1-pound) <b><a href="http://allrecipes.com//Recipes/meat-and-poultry/chicken/whole-chicken/cornish-hens/Main.aspx">Cornish game hens</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/4 teaspoon <b>kosher salt</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/4 teaspoon <b>pepper, </b>freshly ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b>olive oil</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">6 <b><a href="http://en.wikipedia.org/wiki/Shallot">shallots</a>, </b>sliced</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b>thyme </b>leaves, fresh</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 1/2 cups <b><a href="http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe/index.html">chicken stock</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">6 ounces <b><a href="http://en.wikipedia.org/wiki/Cranberry">cranberries</a>, </b>frozen</span></li>
<li><span class="Apple-style-span" style="color: blue;">4 leaves <b><a href="http://en.wikipedia.org/wiki/Basil">basil</a></b></span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">Place <b>hens </b>on a cutting board and remove backbone and trim off any excess fat or skin. Discard or save for <b>stock. </b>Press hens flat with back of hand. With your fingers, separate skin from meat. Stuff 1/4 cup <b>pistachios </b>under the skin of each bird. Massage to distribute <b>nuts </b>evenly. <b>Salt </b>and <b>pepper </b>both sides.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">Preheat oven to 350 F. Heat <b>olive oil </b>in a large saute pan over medium heat. Sear <b>hens, </b>breast-down and </span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-bottom: 0.5em; margin-left: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqBJZL5zELNBJXc-HAeFVVYJt74vqM9lnKNRKMmy9R9HoRsQGnuO2iW_kT_eog8yMJbHiUmElqyeSnu8AdF8ui_-Wplbw6oTMzMsynUXoi51QQIxh4_itGloC2JnB3oJVIoHH/s1600/Cornish+Hens+2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqBJZL5zELNBJXc-HAeFVVYJt74vqM9lnKNRKMmy9R9HoRsQGnuO2iW_kT_eog8yMJbHiUmElqyeSnu8AdF8ui_-Wplbw6oTMzMsynUXoi51QQIxh4_itGloC2JnB3oJVIoHH/s200/Cornish+Hens+2.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Cornish Hens ready for the oven</td></tr>
</tbody></table><div><span class="Apple-style-span" style="color: blue;">splayed open, for 5 minutes. Remove and place in a roasting pan<b>, </b>on a <b><a href="http://www.amazon.com/Calphalon-RR912-Roasting-Rack/dp/B00004WYJK?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">roasting rack</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B00004WYJK" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, </b>breast up. When oven is heated, place <b>hens </b>into oven and cook 30 minutes.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">While <b>hens </b>are cooking, add <b>shallots </b>to pan and saute 6 minutes, mixing <b>shallots </b>well with the drippings from the <b>hens. </b>Stir in <b>thyme, </b>then deglaze with <b>chicken stock</b>, using a wooden spoon to get all the good bits (<b>nuts </b>and <b>hen drippings</b>) from the pan. Remove from heat and allow to cool slightly.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-bottom: 0.5em; margin-right: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fZmH1oSTOTN0iyLZcNuxHG94xuG23nGsHFXr8tQ8VJRSo2pu3bxB3B1AZNonxBD9NbbvSMP_puhVafOT2CY5O0AZD8P_H_Aq3ihSBOxwDy5-ik2MXtK9uJzD1s5zuhKd4LSm/s1600/Cranberry+Paste.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fZmH1oSTOTN0iyLZcNuxHG94xuG23nGsHFXr8tQ8VJRSo2pu3bxB3B1AZNonxBD9NbbvSMP_puhVafOT2CY5O0AZD8P_H_Aq3ihSBOxwDy5-ik2MXtK9uJzD1s5zuhKd4LSm/s200/Cranberry+Paste.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Cranberry Paste</td></tr>
</tbody></table><div><span class="Apple-style-span" style="color: blue;">In a food processor, combine remaining 1/4 cup <b>pistachios,</b> <b>cranberries </b>and <b>basil. </b>Add <b>shallots </b>and <b>pan drippings. </b>Pulse until all is a uniform texture.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">Serve <b>hens </b>with two healthy tablespoonfuls of <b>paste. </b>You will have plenty left over!</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: #274e13;"><i>Links to other <b><a href="http://www.cooksrecipes.com/poultry/cranberry_cornish_hens_recipe.html">cranberry Cornish hens</a> </b>noshes:</i></span></div><div><ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.dawnsrecipes.com/roast-cornish-hens-with-cranberry-thyme-sauce-461.htm">Roast Cornish Hens with Cranberry-Thyme Sauce</a> </b>from <b><a href="http://www.dawnsrecipes.com/">Dawn's Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://familystylefood.com/2007/11/cornish-hen-for-two-with-cranberry-thyme-sauce/">Cornish Hen for Two with Cranberry-Thyme Sauce</a> </b>from <b><a href="http://familystylefood.com/">Family Style Food</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.recipegirl.com/2008/09/15/cranberry-stuffed-cornish-hens/">Cranberry-Stuffed Cornish Hens</a> </b>from <b><a href="http://www.recipegirl.com/">Recipe Girl.com</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.loveandoliveoil.com/2009/01/roasted-chicken-with-sweet-potato-risotto-and-cranberry-sauce.html">Cornish Game Hens with Sweet-Potato Risotto and Cranberry Sauce</a> </b>from <b><a href="http://www.loveandoliveoil.com/">Love & Olive Oil</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.dawnsrecipes.com/wild-rice-stuffing-with-hazelnuts-and-dried-cranberries-26.htm">Wild Rice Stuffing with Hazelnuts and Dried Cranberries</a> </b>from <b><a href="http://www.dawnsrecipes.com/">Dawn's Recipes</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11772053.post-66165984667084034172011-02-11T14:53:00.001-05:002011-02-11T18:26:34.500-05:00Pepper & Potato Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10ytKbJol_6U2Ra0Nllhr2qelLqUyyKkGKEHjR81k1a1toPdUAhjfIj7tbvCzHWOnajgHSFlmXZqp5h3gw1tUVf1GGAAIZ_kmxsOe3Mf1GihgpVHeCFzO7U_pg4cQ8pHuxCsO/s1600/Pepper+%2526+Potato+Soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10ytKbJol_6U2Ra0Nllhr2qelLqUyyKkGKEHjR81k1a1toPdUAhjfIj7tbvCzHWOnajgHSFlmXZqp5h3gw1tUVf1GGAAIZ_kmxsOe3Mf1GihgpVHeCFzO7U_pg4cQ8pHuxCsO/s320/Pepper+%2526+Potato+Soup.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pepper & Potato Soup</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">In an ongoing effort to continue eating <b>organic </b>fruits and vegetables and, at the same time, support <b>local farms, </b>the <b>Vegetarian </b>and I joined <b><a href="http://www.wintersunfarms.com/">Winter Sun Farms CSA</a>. </b>What's really special about this particular <b><a href="http://noshesthoughtsreves.blogspot.com/2009/06/csa-week-1-cabillaud-au-pesto-de-mizuna.html">CSA</a> </b>is that they deliver locally grown, flash-frozen <b>summer </b>produce--in the depths of <b>winter. </b>So, as we're getting tired of only finding <b>root vegetables </b>at the <b>Greenmarket, </b>now our freezer has a beautiful assortment of <b>summer fruits and vegetables: diced mixed peppers, <a href="http://noshesthoughtsreves.blogspot.com/2009/07/csa-week-3-cold-blueberry-garlic-almond.html">blueberries</a>, sweet corn, Carolina Gold tomatoes, butternut squash puree, <a href="http://noshesthoughtsreves.blogspot.com/2011/01/happy-new-year-and-tofu-nicoise-salad.html">green beans</a> </b>and fresh <b>pea shoots. </b>We pick up this array of goodies once a month, through <b>April, </b>at which point <b>spring produce </b>will be in full force. The other nice thing about everything being frozen is that we don't have to worry about using it immediately (except the <b>pea shoots, </b>of course. Any suggestions?)</span><br />
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</span><br />
<span class="Apple-style-span" style="color: purple;">Dinner last night came, as usual, from a couple of sources. First, since we had leftover <b><a href="http://noshesthoughtsreves.blogspot.com/2008/01/salade-riviera-20.html">potatoes</a> </b>from our <b><a href="http://noshesthoughtsreves.blogspot.com/2011/02/french-style-lentil-soup.html">mashed celery potatoes</a> </b>earlier this week, I knew I wanted to use those. And what better use for <b><a href="http://noshesthoughtsreves.blogspot.com/2007/12/salade-riviera.html">potatoes</a> </b>in <b>February </b>then in a <b><a href="http://noshesthoughtsreves.blogspot.com/2010/12/tomato-fennel-soup.html">soup</a></b>? The recipe inspiration came from a cookbook I found waiting to be thrown out in my old building in <b><a href="http://noshesthoughtsreves.blogspot.com/2010/02/lady-amaltheas-spice-mixture.html">Chelsea</a></b>--<a href="http://www.amazon.com/Quick-Healthy-Cooking-Paragon-Publishing/dp/1405443863?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank"><b>Quick and Healthy Home Cooking</b></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=1405443863" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><b>. </b>The book itself is rather <i>shticky--</i>all the recipes are either below a certain <b>carb count</b> or take fewer than 30 minutes to cook--and this particular one was made entirely in the <b><a href="http://www.amazon.com/Haier-MWM0701TB-3-Cubic-Foot-700-Watt-Microwave/dp/B00180LXWA?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">microwave</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B00180LXWA" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></b>! So I knew I had to adapt it to the <b>stovetop</b>. (Even though, for the first time since college, I now reside with a <b><a href="http://www.amazon.com/Sharp-R-230KK-800-Watt-5-Cubic-Foot-Microwave/dp/B0009Q5BTK?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">microwave</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B0009Q5BTK" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></b>, I still have no desire to use it for anything other than <b>reheating </b>and occasionally making <b>popcorn.</b>) The original recipe was also for a <b>beet & potato soup</b>--sufficiently wintry, of course, but we had <b><a href="http://noshesthoughtsreves.blogspot.com/2010/12/hummus-with-roasted-red-pepper-capers.html">bell peppers</a> </b>in the freezer! That, and the <b>vegetarian </b>isn't so into <b>beets. </b>So then I poked around online and found <b><a href="http://simplyrecipes.com/">Elise's</a> </b>recipe for <b><a href="http://simplyrecipes.com/recipes/roasted_red_pepper_potato_soup/">Roasted Red Pepper and Potato Soup</a>. </b>Perfection! A quick combination of the two recipes and we were in business. Enjoy!</span><br />
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<span class="Apple-style-span" style="color: blue;"><b>Pepper & Potato Soup</b></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: blue;">23 ounces <a href="http://en.wikipedia.org/wiki/Bell_pepper"><b>mixed</b> <b>bell peppers</b></a>, diced (about 4)</span></li>
<li><span class="Apple-style-span" style="color: blue;">3 tablespoons <b>olive oil</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://en.wikipedia.org/wiki/Onion">white onion</a>, </b>chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">5 <b>red-skinned potatoes, </b>diced</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://en.wikipedia.org/wiki/Potato">russet potato</a></b>, diced</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b>fuji apple</b>, peeled, cored and grated (I did this in the <b>food processor</b>--much easier)</span></li>
<li><span class="Apple-style-span" style="color: blue;">3 tablespoons <b>water</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b>cumin, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b>bay leaf</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 pinch <b>thyme, </b>dried</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b>lemon juice</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 1/2 cups <b><a href="http://kitchen-parade-veggieventure.blogspot.com/2010/01/homemade-vegetable-bouillon-recipe.html">vegetable broth</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon </span><span class="Apple-style-span" style="color: blue;"><b>kosher salt</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b>pepper, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;"></span><span class="Apple-style-span" style="color: blue;"><b><a href="http://en.wikipedia.org/wiki/Sour_cream">sour cream</a>, </b>to taste (optional)</span></li>
<li><span class="Apple-style-span" style="color: blue;"><b>brown rice</b>, cooked (optional)</span></li>
<li><span class="Apple-style-span" style="color: blue;">several sprigs <b><a href="http://www.wisegeek.com/what-is-the-difference-between-dill-seed-and-dill-weed.htm">dill leaf</a>, </b>to garnish</span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">Preheat oven to 350F. Cover a <b>cookie sheet </b>with <b>aluminum foil. </b>Toss <b>peppers </b>with <b>olive oil </b>and spread out on pan. Roast for 20 minutes, until quite fragrant. Remove and set aside.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">In a medium <b>stockpot, </b>mix together <b>onion, potatoes, apple </b>and <b>water. </b>Steam, covered, stirring occasionally, for 10 minutes. Stir in <b>cumin </b>and cook another minute. Add <b>peppers </b>(and their <b>oil</b>), <b>bay leaf, thyme, lemon juice </b>and <b>vegetable broth. </b>Cover, bring to a boil, then reduce heat to very low and simmer for 12 minutes, stirring occasionally. Uncover and let rest 5 minutes.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">Remove <b>bay leaf </b>and discard. Transfer contents of <b>pot </b>(in batches!) to <b>food processor </b>and pulse until smooth. Stir in <b>salt </b>and <b>pepper. </b>If necessary, return <b>soup </b>to <b>pot </b>and reheat. Garnish with <b>sour cream </b>(if desired--I did, the <b>vegetarian </b>didn't) and <b>dill. </b>If you want something heartier, stir in some cooked <b>brown rice </b>(the <b>vegetarian </b>did; I found it delightful as is. Serve warm.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: #274e13;"><i>Links to other </i><i><b><a href="http://simplyrecipes.com/recipes/roasted_red_pepper_potato_soup/">pepper potato soup</a> </b>noshes:</i></span></div><div><ul><li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/roasted_red_pepper_potato_soup/">Roasted Red Pepper Potato Soup</a> </b>from <b><a href="http://simplyrecipes.com/">Simply Recipes</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://albioncooks.blogspot.com/2009/06/corn-red-pepper-potato-soup.html">Corn, Red Pepper & Potato Soup</a> </b>from <b><a href="http://albioncooks.blogspot.com/">Albion Cooks</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.janespice.com/recipes/red-pepper-and-potato-soup-with-sweet-paprika">Red Pepper and Potato Soup with Sweet Paprika</a> </b>from <b><a href="http://www.janespice.com/">Jane Spice</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.theperfectpantry.com/2010/01/urfa-pepper-recipe-squash-sweet-potato-and-carrot-soup.html">Squash, Sweet Potato and Carrot Soup</a> </b>from <b><a href="http://www.theperfectpantry.com/">The Perfect Pantry</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://www.whatwereeating.com/recipes/cheesy-potato-broccoli-piquillo-pepper-soup/">Cheesy Potato, Broccoli & Piquillo Pepper Soup</a> </b>from <b><a href="http://www.whatwereeating.com/">What We're Eating</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #274e13;"><i><b><a href="http://simplyrecipes.com/recipes/potato_leek_soup/">Potato Leek Soup</a> </b>from <b><a href="http://simplyrecipes.com/">Simply Recipes</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-11772053.post-56647244016026110472011-02-08T12:47:00.003-05:002011-03-16T18:25:03.256-04:00MLLA 32: French-Style Lentil Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBa5BuM08L4jyzMOVKETcYUO68lkRKJuBFBL7H3_RFCzSRSuWMQ_45as7hyez9utu1tExm9DW887P2hMSkhn4GhSkZUXq0p12xmNR0XU9THWu1j2DDydGSsXglyUw3phXkCqe/s1600/Lentil+Soup+e-mail.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBa5BuM08L4jyzMOVKETcYUO68lkRKJuBFBL7H3_RFCzSRSuWMQ_45as7hyez9utu1tExm9DW887P2hMSkhn4GhSkZUXq0p12xmNR0XU9THWu1j2DDydGSsXglyUw3phXkCqe/s320/Lentil+Soup+e-mail.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">French-Style Lentil Soup</td></tr>
</tbody></table><div style="text-align: center;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHC0MsvBSWMXpPhvq_pShkRAyW6yyihvjqWKfuZ4_0UHToHpP3VHWV8UN4VEoS8YFyOFzkKjQOp6jAWra83NioEPE8IwyPb6rnc2fPjxRrnSyF64BctzC_QU1hHnJ_Mq-EuQ8/s1600/Lentils.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDHC0MsvBSWMXpPhvq_pShkRAyW6yyihvjqWKfuZ4_0UHToHpP3VHWV8UN4VEoS8YFyOFzkKjQOp6jAWra83NioEPE8IwyPb6rnc2fPjxRrnSyF64BctzC_QU1hHnJ_Mq-EuQ8/s200/Lentils.jpg" width="138" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lentilles Verte du Puy</td></tr>
</tbody></table><span class="Apple-style-span" style="color: purple;">One of the goodies I brought back from <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/paris_31.html">Paris</a> </b>for the <b>Vegetarian </b>and me to enjoy was a box of <b><a href="http://www.foodsubs.com/Lentils.html">French green lentils</a>, </b>an <b>AOC-protected </b>variety that many consider to be the best <b><a href="http://en.wikipedia.org/wiki/Lentil">lentils</a> </b>in the world. Blue-green when uncooked, they are quite beautiful and certainly not "<b><a href="http://en.wikipedia.org/wiki/Peasant_foods">peasant food</a></b>." I often think of <b>lentils </b>as a <b><a href="http://www.foodandwine.com/slideshows/winter-comfort-food">winter food</a></b> and, with all the snow we've been having in New York, a <b>lentil soup </b>was exactly what we've been craving.</span><br />
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</span><br />
<span class="Apple-style-span" style="color: purple;">As I slowly adapt myself to a (mostly) <b>vegetarian </b>diet, I have a new-found appreciation for <b><a href="http://en.wikipedia.org/wiki/Legume">legumes</a>. </b>High in protein, they're an excellent main dish and alternative to <b><a href="http://noshesthoughtsreves.blogspot.com/2011/01/happy-new-year-and-tofu-nicoise-salad.html">tofu</a></b>. <b>Lentils </b>are probably my favorite variety. One such reason is simply time commitment--unlike most <b><a href="http://noshesthoughtsreves.blogspot.com/2008/03/purim-special.html">legumes</a></b>, <b>lentils </b>don't need to be soaked. They can just be rinsed, sorted (to make sure no small stones sneaked in) and cooked. They also only need about 45 minutes to cook, unlike many <b><a href="http://noshesthoughtsreves.blogspot.com/2009/06/sauteed-turnip-greens-and-spinach-with.html">beans</a> </b>which require several hours. This all means that I can still get dinner on the table, even when I come home late and don't plan ahead.</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
</span><br />
<span class="Apple-style-span" style="color: purple;">Because I used <b>French lentils, </b>I decided to make the flavorings of this soup reflect <b><a href="http://en.wikipedia.org/wiki/French_cuisine">French cuisine</a> </b>as well. Wanting a meal that really stuck to our ribs (and knowing the <b>Vegetarian </b>craves <b><a href="http://en.wikipedia.org/wiki/Starch">starches</a> </b>as much as I do <b><a href="http://en.wikipedia.org/wiki/Protein">protein</a></b>), we had this over <b><a href="http://www.foodreference.com/html/mashed-celery-potatoes.html">Mashed Celery Potatoes</a>. </b>Not traditional, I know, but delicious all the same.</span><br />
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<span class="Apple-style-span" style="color: purple;">And, because this is a <b>legume </b>dish, it's my first entry into the <b><a href="http://sandhyas-kitchen.blogspot.com/2011/02/announcing-my-legume-love-affair-thirty.html">32nd installment</a> </b>of <b><a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html">My Legume Love Affair</a>. </b>Enjoy!</span><br />
<span class="Apple-style-span" style="color: purple;"><br />
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<b><span class="Apple-style-span" style="color: blue;">French-Style Lentil Soup</span></b><br />
<span class="Apple-style-span" style="color: blue;"><i>adapted from a recipe for <b>French Lentil Soup </b>from <b><a href="http://www.epicurious.com/">Epicurious</a> </b>and one for <b>Egyptian-Style Lentil Soup </b>from <b><a href="http://www.amazon.com/Mediterranean-Vegan-Kitchen-Donna-Klein/dp/1557883599?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Mediterranean Vegan Kitchen</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=1557883599" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />.</b></i></span><br />
<ul><li><span class="Apple-style-span" style="color: blue;">1 <b><a href="http://en.wikipedia.org/wiki/Red_onion">red onion</a></b>, sliced into very thin rings</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons + 2 tablespoons <b>olive oil</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">2 <b><a href="http://en.wikipedia.org/wiki/Yellow_onion">yellow onions</a>, </b>coarsely chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">6 baby <b>carrots, </b>coarsely chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 stalk <b><a href="http://en.wikipedia.org/wiki/Celery">celery</a>, </b>coarsely chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">6 cloves <b>garlic, </b>finely chopped</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 1/2 teaspoons <b>cumin, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">1 teaspoon <b><a href="http://en.wikipedia.org/wiki/Fennel">fennel seeds</a></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">4 cups <b><a href="http://www.imaginefoods.com/content/organic-vegetable-broth">vegetable broth</a> </b>(I recommend <b><a href="http://www.amazon.com/Imagine-Organic-Vegetable-Broth-16-Ounce/dp/B000LKXAEW?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">Imagine Organic Vegetable Broth</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B000LKXAEW" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></b>)</span></li>
<li><span class="Apple-style-span" style="color: blue;">4 cups <b>water</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 1/2 cups <b>French green lentils</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 14 1/2-ounce can <b><a href="http://www.shoprite.com/pd/Redpack/Diced-Tomatoes-In-Juice/14-50-oz/072940742012/"></a><a href="http://www.amazon.com/Muir-Glen-Organic-Tomatoes-14-5-Ounce/dp/B000LKZ9IC?ie=UTF8&tag=widgetsamazon-20&link_code=btl&camp=213689&creative=392969" target="_blank">diced tomatoes in juice</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B000LKZ9IC" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b>kosher salt</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon + 1/2 teaspoon <b>black pepper, </b>ground</span></li>
<li><span class="Apple-style-span" style="color: blue;">2 tablespoons <b>balsamic vinegar</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1/2 teaspoon <b>French sea salt</b></span></li>
<li><span class="Apple-style-span" style="color: blue;">1 <b>lemon, </b>quartered</span></li>
</ul><div><span class="Apple-style-span" style="color: blue;">Preheat oven to 425 F. Place <b>red onion </b>in a <b>pie plate </b>and toss with 2 tablespoons <b>olive oil. </b>Cover tightly with tin foil and roast for 15 minutes. Remove from oven and let rest until ready to serve.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">Meanwhile, heat remaining 2 tablespoons <b>olive oil </b>in a heavy <b>stockpot </b>over medium heat. Add <b>yellow </b></span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-bottom: 0.5em; margin-left: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYM0PFqi8RbVXTPKpuK8TqTT_HvABMWfVNatB0Ke3mNFitw67riu_T2xhUADdSJWHSPvcTy82YNp3tntILBTnRoW1G4ZwV2cZ1xjzbUQZHsftW_1ZnA5D7nfewxkM86wGJOWHi/s1600/Lentil+Soup+2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYM0PFqi8RbVXTPKpuK8TqTT_HvABMWfVNatB0Ke3mNFitw67riu_T2xhUADdSJWHSPvcTy82YNp3tntILBTnRoW1G4ZwV2cZ1xjzbUQZHsftW_1ZnA5D7nfewxkM86wGJOWHi/s200/Lentil+Soup+2.jpg" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Simmering Lentil Soup</td></tr>
</tbody></table><div><span class="Apple-style-span" style="color: blue;"><b>onions, carrots, celery, garlic, cumin </b>and <b>fennel seeds, </b>reduce heat to medium-low and saute until vegetables begin to brown, about 15 minutes. Add <b>vegetable broth, water, lentils, tomatoes, kosher salt </b>and 1/2 teaspoon <b>black pepper. </b>Bring to a boil then lower heat immediately, cover partially, and simmer for 30 minutes, stirring occasionally. Uncover and simmer for an additional 15 minutes, until <b>lentils </b>are very tender and the <b>broth </b>has thickened.</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: blue;">Remove from heat, stir in reserved <b>red onion </b>and its <b>olive oil</b>, as well as <b>balsamic vinegar. </b>Season with <b>French sea salt </b>and additional 1/2 teaspoon <b>black pepper. </b>Serve, over <b>mashed celery potatoes </b>if desired, with <b>lemon </b>wedges. Enjoy!</span><br />
<span class="Apple-style-span" style="color: blue;"><br />
</span><br />
<span class="Apple-style-span" style="color: #0c343d;"><b>Update: </b>check out <b><a href="http://sandhyas-kitchen.blogspot.com/">Sandhya</a></b>'s beautiful <b><a href="http://sandhyas-kitchen.blogspot.com/2011/03/round-up-of-mlla-32-helping.html">round-up</a> </b>and congratulations to all the winners!</span></div><div><span class="Apple-style-span" style="color: blue;"><br />
</span></div><div><span class="Apple-style-span" style="color: #38761d;"><i>Links to other <b><a href="http://www.epicurious.com/recipes/food/views/French-Lentil-Soup-236772">French Lentil Soup</a> </b>noshes:</i></span></div><div><ul><li><span class="Apple-style-span" style="color: #38761d;"><i><b><a href="http://kissmyspatula.com/2009/07/17/french-green-lentil-soup/">French Green Lentil Soup</a> </b>from <b><a href="http://kissmyspatula.com/">Kiss My Spatula</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #38761d;"><i><b><a href="http://www.101cookbooks.com/archives/kabocha-french-lentil-soup-recipe.html">Kabocha French Lentil Soup</a> </b>from <b><a href="http://www.101cookbooks.com/index.html">101 Cookbooks</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #38761d;"><i><b><a href="http://www.formerchef.com/2010/02/15/french-green-lentil-and-spinach-soup-with-cilantro-yogurt/">French Green Lentil and Spinach Soup</a> </b>from <b><a href="http://www.formerchef.com/">Former Chef</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #38761d;"><i><b><a href="http://www.101cookbooks.com/archives/lively-up-yourself-lentil-soup-recipe.html">Lively Up Yourself Lentil Soup</a> </b>from <b><a href="http://www.101cookbooks.com/index.html">101 Cookbooks</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #38761d;"><i><b><a href="http://talesfromaveggiekitchen.blogspot.com/2008/02/barefoot-contessas-french-lentil-soup.html">Barefoot Contessa's French Lentil Soup</a> </b>from <b><a href="http://talesfromaveggiekitchen.blogspot.com/">Tales from a Veggie Kitchen</a></b></i></span></li>
<li><span class="Apple-style-span" style="color: #38761d;"><i><b><a href="http://cheaphealthygood.blogspot.com/2011/01/veggie-might-french-style-lentil-soup.html">French-Style Lentil Soup with Spinach</a> </b>from <b><a href="http://cheaphealthygood.blogspot.com/">Cheap Healthy Good</a></b></i></span></li>
</ul></div>Unknownnoreply@blogger.com1