tag:blogger.com,1999:blog-109503662024-03-14T01:31:05.140-07:00Christine CooksChristinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.comBlogger471125tag:blogger.com,1999:blog-10950366.post-82642507726294877692019-03-01T10:05:00.000-08:002019-03-01T10:05:03.345-08:00Braised Chicken Thighs with Lemon, Garlic, and Olives<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCVsHrtNJtym41EkfVU1lruGPl3_YMMPjya9_tgFKe3HGpxwMXb2vgGavQgBTNixP8MURO8_ghQEgI0pIY9PPmWcy__1TU7jO9xNgEAxXaFlq2t6ROEqN9m4wIukfF4oT9DDqKg/s1600/P1140251+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCVsHrtNJtym41EkfVU1lruGPl3_YMMPjya9_tgFKe3HGpxwMXb2vgGavQgBTNixP8MURO8_ghQEgI0pIY9PPmWcy__1TU7jO9xNgEAxXaFlq2t6ROEqN9m4wIukfF4oT9DDqKg/s640/P1140251+copy.jpg" width="640" /></a></div>
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<i>Update 3-1-19: Well, I don't know where my head was when I wrote this post but clearly I let it fall through some crack or another. When I think about it, if I think about it, I have to admit my love of blogging has taken a left turn and my not return at all. At any rate, it would be a waste of a good recipe if I didn't post this one, it's that good and that easy. Read on for a glimpse into my psyche in 2016.</i><br />
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I had thought I was finished with this blog, posting here and there over the last few years with lots of time and space in between, then falling off to one or two posts a year in a feeble attempt to keep it going.<br />
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My life changed drastically over the fall of 2012 and the beginning of 2013 and the joy I took in creating recipes and cooking to post on this blog fell to zero.<br />
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Here it is, 3 years later <i>(now 6)</i>, and the urge to share is returning to me. I don't promise recipes every day, or even every week, in fact I don't make promises anymore at all. But I still do cook, and <a href="http://christinecooks.blogspot.com/2007/02/after-dinner-treats-better-than.html" target="_blank">Mr. CC</a> keeps telling me to "write it down, Sweetie." <br />
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So now I begin again. And where better than with a dish fit for Autumn: A simple, put-it-in-the-oven-and-walk-away recipe that befits the shorter days and crispy-cool nights that promise more warm and inviting dishes from the oven.<br />
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<b>Braised Chicken Thighs with Lemon, Garlic, and Olives</b><br />
Recipe by Christine<br />
Serves 4 to 8 people<br />
Ingredients:<br />
8 skin on, bone in chicken thighs<br />
2 teaspoons vegetable oil, such as canola<br />
2 whole lemons (I use Meyers when I can get them)<br />
12 cloves garlic<br />
3/4 cup mixed olives with pits<br />
1 tablespoon <a href="https://www.penzeys.com/online-catalog/tuscan-sunset/c-24/p-319/pd-s" target="_blank">Penzey's Tuscan Sunset</a> herb mix<br />
1-2 cups low sodium chicken stock or a combo of stock and dry white wine<br />
Kosher salt and fresh ground pepper to taste<br />
Preparation:<br />
Heat oven to 370-degrees F.<br />
Drizzle oil in a Dutch oven or other oven-safe lidded casserole and wipe the bottom and sides with a paper towel (I used a Staub Cocotte, which I happen be lucky enough to own, but any cast iron Dutch oven works just as well).<br />
Season chicken thighs with salt and pepper to your liking and arrange on the bottom of the pot.<br />
Peel the garlic cloves and slice in halves or thirds, depending on the size of the cloves, and push between the chicken thighs.<br />
Cut the lemons into quarters (or eighths, depending on size) lengthwise, then cut off the stem end and slice off the center of each wedge to release the seeds. Remove the seeds and push the wedges between the chicken thighs.<br />
Sprinkle the olives over the top of the chicken, then sprinkle the herb mix over all.<br />
Pour 1 cup of the chicken stock over the chicken until it barely covers.<br />
Cover with a lid and place in the oven on a centered rack, and braise for about 2 hours, removing the lid for the last 20 minutes. Check after an hour or so and add more chicken stock if needed.<br />
When the thighs are falling off the bone, take the pot out of the oven and let it rest for at least 15 minutes and up to 1/2 hour.<br />
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You can pair this dish with cooked rice, polenta, or simply good sour dough bread to sop up the juices.<br />
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<span style="font-family: "arial"; font-size: smallest;"><span style="color: maroon; font-size: xx-small;">Copyright 2005-2019, <a href="http://christinecooks.blogspot.com/">Christine Cooks.</a> All rights reserved</span></span></div>
Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com0tag:blogger.com,1999:blog-10950366.post-83064526194494066452015-03-16T10:20:00.003-07:002015-03-16T10:20:56.971-07:00Tomato Soup With Gruyere and Fried Capers<div class="separator" style="clear: both; text-align: center;">
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March: She is a sultry, wanton wench with her <i>come hither</i> dance toward Spring as she promises warm breezes and sunny skies then slams the door in your face just as you begin to lose yourself in her lies.<br />
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March's ritual of a day of sun followed by four days of rain, repeat, keeps my food hankerings in a tizzy. What I crave this time of year, when Spring begins to flirt with Winter, is strawberries and asparagus. What I make, when March decides to turn on the faucet, is soup.<br />
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And when nothing but tomato soup will do, with nary a sun-ripened tomato in sight, I turn to those delightful tomatoes in a can: <a href="http://www.amazon.com/Cento-74002-San-Marzano-Tomatoes/dp/B0011CX2CY/ref=sr_1_4?s=grocery&ie=UTF8&qid=1399319428&sr=1-4&keywords=cento+san+marzano+tomatoes" target="_blank">San Marzanos</a>.<br />
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This is a simple, belly-warming soup that can be whipped up inside of an hour. Make it thick and chunky or smooth and creamy with no dairy added. Make it vegan by using vegetable stock and omitting the butter. Make as much or as little as you want, adjusting the ingredients accordingly.<br />
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<span style="color: #660000;"><b>Winter to Spring Tomato Soup with Gruyere and Fried Capers</b></span><br />
<span style="color: #660000;">Christine's original recipe</span><br />
<span style="color: #660000;"><i><b>Ingredients:</b></i></span><br />
Several teaspoons olive oil and butter for the pan.<br />
2 large cans San Marzano whole, peeled tomatoes<br />
2 or so cloves garlic, peeled and finely diced<br />
1 medium onion, peeled and finely chopped<br />
1-2 medium carrots, pared and cut into small dice<br />
1 stalk celery (optional), strings removed, cut into small dice<br />
4 cups good, organic chicken stock (I used <a href="http://christinecooks.blogspot.com/2011/02/basics-roasted-rich-and-robust-chicken.html" target="_blank">homemade</a> or <a href="http://www.pacificfoods.com/food/broths-stocks/broths/organic-low-sodium-chicken-broth.aspx" target="_blank">Pacific Organic, Low Sodium</a>)<br />
Chopped fresh basil if you can get it, or several sprigs of fresh thyme, or 1 teaspoon dried<br />
Sea salt and freshly ground black pepper to taste<br />
1-2 tablespoons capers, <a href="http://christinecooks.blogspot.com/2006/05/incredible-deviled-eggs.html" target="_blank">drained and fried</a><br />
1-2 tablespoons gruyere cheese, shredded<br />
<i><span style="color: #660000;"><b>Preparation:</b></span></i><br />
Have a large stock pot ready on the stove.<br />
Put the oil and butter in a skillet over medium-high heat. When hot add the onions, carrots and optional celery and saute until just softened, about 7 minutes. Adjust the heat so the vegetables don't burn.<br />
When the veggies are soft, add the garlic and saute another minute, stirring so the garlic doesn't burn.<br />
Turn off the heat and transfer the vegetables to the stock pot.<br />
Add the tomatoes to the skillet and break them up, deglazing the pan in the process, then add to the stock pot.<br />
Turn the heat under the stock pot to medium-high and add the chicken stock and the thyme, if using.<br />
Bring the soup to just under a boil then reduce the heat and simmer for about 1/2 hour or until all the vegetables are very, very tender. The liquid will reduce a bit during this process.<br />
Adjust the seasonings with sea salt and black pepper to taste.<br />
When done, turn off the heat and allow the soup to cool slightly. If you are using fresh chopped basil, add it now.<br />
Blend the soup to the consistency you desire, using a stick blender right in the pot, or by transferring in batches to a food processor or blender.<br />
If the soup is too thick, add a bit of stock.<br />
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To make a fancy presentation, ladle the soup into wide, shallow, heated bowls and sprinkle with fried capers and grated Gruyere. Enjoy while the weather is fickle!<br />
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<span style="color: #660000;"><b>Cook's Notes:</b></span><br />
Sharp eyes will see that the photo at the top is watermarked with the year 2014 and indeed that is when it was taken. I make this soup a lot when the weather is chilly and this particular photo was the best representation of the recipe.<br />
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<span style="font-size: x-small;"><span style="color: maroon; font-family: arial;">Copyright 2005-2015, </span><a href="http://christinecooks.blogspot.com/" style="font-family: arial;">Christine Cooks.</a><span style="color: maroon; font-family: arial;"> All rights reserved</span></span></div>
Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com5tag:blogger.com,1999:blog-10950366.post-87227785326101567702014-12-31T15:30:00.000-08:002014-12-31T15:30:02.014-08:00Vegetarian Hoppin' John For A Prosperous New Year in 2015<div align="center">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GK6qKtWg589mlXpzTPef6OqFh48mff9Cyj8xyM4tQjYcHzcgqaVEiH97OUKI9Flsk7RcADsFTk6g6kTczSe73E3ynJEHu82p5G0KLRFPx2N3CUIMtvygjGJDPZnO8woJytR06g/s1600-h/hoppinjohn123108.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GK6qKtWg589mlXpzTPef6OqFh48mff9Cyj8xyM4tQjYcHzcgqaVEiH97OUKI9Flsk7RcADsFTk6g6kTczSe73E3ynJEHu82p5G0KLRFPx2N3CUIMtvygjGJDPZnO8woJytR06g/s400/hoppinjohn123108.jpg" id="BLOGGER_PHOTO_ID_5286490741904785634" style="cursor: hand; height: 330px; width: 400px;" /></a></div>
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<i>Update 12-31-14: I re-made this today to take to a new year's potluck gathering, adding smokey ham and substituting rich chicken stock. I left out the red bell peppers and added 4 diced carrots to the saute. It's rich, earthy, and has a wonderful salty-smokey element from the ham. Happy New Year!</i><br />
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<span style="font-family: trebuchet ms; font-size: 85%;"><a href="http://www.seguingazette.com/story.lasso?ewcd=50a6990df9b8c858">Black-eyed peas</a></span><span style="font-family: trebuchet ms; font-size: 85%;">, especially in the form of </span><a href="http://seattletimes.nwsource.com/html/foodwine/2008575199_zfoo31prosperousfoods.html?cmpid=2628"><span style="font-family: trebuchet ms; font-size: 85%;">Hoppin' John</span></a><span style="font-family: trebuchet ms; font-size: 85%;">, are traditionally served on New Year's Day as a symbol of prosperity and good luck during the coming year. Originally a </span><a href="http://southernfood.about.com/cs/blackeyedpeas/a/hoppingjohn.htm"><span style="font-family: trebuchet ms; font-size: 85%;">southern dish</span></a><span style="font-family: trebuchet ms; font-size: 85%;">, it has gained popularity and can be seen in many recipes this time of year across the country. What I've made here is a very loosely-based compilation of some of those recipes. </span></div>
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<span style="font-family: trebuchet ms; font-size: 85%;">For my rendition of Hoppin' John, made for a crowd of 18, I started with tubs of </span><a href="http://www.melissas.com/Products/Products/Blackeyed-Peas.aspx"><span style="font-family: trebuchet ms; font-size: 85%;">Melissa's black-eyed peas</span></a><span style="font-family: trebuchet ms; font-size: 85%;">, available in most supermarkets this time of year. Traditionally prepared with bits of inexpensive meat, I omitted the meat entirely, making it vegetarian/vegan friendly, and gave it a kick with a bit of cayenne and <a href="http://christinecooks.blogspot.com/2008/12/meyer-lemon-mania.html">Meyer lemon </a>juice.</span><br />
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<span style="font-family: trebuchet ms; font-size: 85%;">This makes a great side dish any time that black-eyed peas are available so don't put it off just because New Year's Day is almost over.</span></div>
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<span style="font-family: trebuchet ms; font-size: 85%;"><span style="color: #660000;"><strong>Here's to your good health, good luck and prosperity in 2009!</strong></span></span></div>
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<span style="color: #660000; font-family: trebuchet ms;"><strong>Vegetarian Hoppin' John</strong></span><br />
<em><span style="color: #660000; font-family: trebuchet ms; font-size: 85%;">Christine's original recipe</span></em><br />
<span style="font-family: trebuchet ms; font-size: 85%;">Serves a crowd of 10 or more as a side dish</span><br />
<span style="color: #660000; font-family: trebuchet ms; font-size: 85%;"><strong>Ingredients:</strong></span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">4 11-ounce tubs of black-eyed peas, cooked</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">1 large yellow onion, diced</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">4 cloves garlic, peeled and minced</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">4-5 stalks celery, tough strings removed, diced small</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">2 large red bell peppers, seeded, deveined and diced small</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">Juice of 2 Meyer lemons</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">1 to 1 1/2 cups water or vegetable broth</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">1/8 teaspoon cayenne pepper (more if you wish)</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">Kosher salt and freshly ground black pepper to taste</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">1 tablespoon grapeseed oil (canola may be used instead)</span><br />
<span style="font-family: Trebuchet MS; font-size: 85%;">2 tablespoon chopped fresh cilantro (optional, but it's mighty good)</span><br />
<span style="color: #660000; font-family: trebuchet ms; font-size: 85%;"><strong>Preparation:</strong></span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">For each tub of peas, put 2 1/2 cups of water in a large stock pot. I cooked all 4 tubs in 10 cups of unsalted water.</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">Bring the water to a boil then add the black-eyed peas and give a gentle stir. Allow the water to return to a boil then reduce the heat so the peas simmer for about 10 minutes or until tender.</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">Drain the peas well and return to the stockpot.</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">Meanwhile heat the oil in a large heavy skillet (I always use cast iron) over medium-high heat.</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">Add the chopped onions and celery and sauté for 3 minutes.</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">Add the garlic and red bell peppers and sauté until just tender. Don't overcook.</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">Add the sautéed vegetables to the hot peas and stir gently.</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">Add the Meyer lemon juice and the cayenne pepper, stir to blend.</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">Put the mixture over medium-low heat and add the water or broth a little at a time until it reaches a consistency you can live with. The peas will absorb most or all of the liquid.</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">Adjust the seasonings with kosher salt and freshly ground pepper to taste.</span><br />
<span style="font-family: trebuchet ms; font-size: 85%;">Serve as a side dish accompanied by steamed rice and greens for truly traditional southern fare.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><strong>Cook's Notes:</strong></span><br />
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<span style="font-family: Trebuchet MS; font-size: 85%;">If you wish to prepare just 1 11-ounce tub of peas, adjust your sauté by about one quarter. That said, the ratio of veggies to peas could be as much or as little as you like.</span></div>
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<span style="font-family: Trebuchet MS; font-size: 85%;">Should you have leftovers, you can buzz them in a blender the next day to make a spectacular spread for crackers or crusty bread.</span></div>
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<span style="font-family: Trebuchet MS; font-size: 85%;">I just happen to have cilantro growing in my garden (still!) and even though I share it with my cilantro-loving chickens, I had enough to use here. Lucky me.</span></div>
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<span style="font-family: Trebuchet MS; font-size: 85%;">One more thing that I forgot to add: Hoppin' John may be made much more stew-like by adding more broth. You can serve it over steaming hot rice for a more traditional feast. Be sure to adjust the seasonings accordingly.</span></div>
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<span style="color: maroon;"><span style="font-family: arial; font-size: 78%;">Copyright © 2005-2009, </span><a href="http://christinecooks.blogspot.com/"><span style="font-family: arial; font-size: 78%;">Christine Cooks.</span></a><span style="font-family: arial; font-size: 78%;"> All rights reserved</span></span></div>
<br />Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com19tag:blogger.com,1999:blog-10950366.post-35011186844451452862014-09-23T06:00:00.000-07:002014-09-23T06:00:08.655-07:00Oven Slow Roasted Tomatoes<div class="separator" style="clear: both; text-align: center;">
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Two weekends, 40 pounds, eight baking sheets, one major f**k-up, and, finally, success!</span><br />
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Even as I read and read, and read some more, about slow roasting tomatoes, there are so many different versions out there (right?), so many disparate oven temperatures, ways to cut, sprinkle, or not, drizzle, or not, remove seeds, or not, roasting times: 8-10 hours, 5 hours, 3 hours, overnight, that I finally threw up my hands and went with what I knew in my brain and heart. </span><span style="font-family: 'Trebuchet MS', sans-serif;">And even with that I had a few bumps before getting it right.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">The first bump was just silly: I went to a potluck party while my first batch of tomatoes was merrily roasting away, and roasting away (albeit at 260-degrees), and roasting </span><i style="font-family: 'Trebuchet MS', sans-serif;"><u>away</u></i><span style="font-family: 'Trebuchet MS', sans-serif;"> (while I forgot about them) to burnt crisps. That went into the compost and the oven fan had to be left on overnight to rid the house of the burned tomato smell.</span><br />
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The second (and, actually, third) bump resulted in so-so variations: in a 250-degree oven for nine hours to a 260-degree oven for seven hours, with the tomatoes swimming in to drizzled on olive oil* that both versions took forever to lose enough water to package. They <i>are</i> packed, and in the freezer, but they are definitely second rate.</span><br />
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A week went by while waiting for the Saturday farmers market to come around again so I could buy another lug (20 pounds) of tomatoes, and with this batch I finally reached roasted tomato nirvana (well, <i>my</i> roasted tomato nirvana) and this is the version that I share with you now.</span><br />
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<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/AVvXsEiP6wmyyhxHVf9drgH9exOcOfYH-WAC4bunRH-KRaJHaZR3qoAHIDAgVjI29TJ6BaiTKNniQdklLgzavGXeW6o3dC_3n_kyCiUWxmP2BQQ1A0CMaGqQ2AJzBz9PkM6Gi0UmdqYwaQ/s1600/farm+fresh.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6wmyyhxHVf9drgH9exOcOfYH-WAC4bunRH-KRaJHaZR3qoAHIDAgVjI29TJ6BaiTKNniQdklLgzavGXeW6o3dC_3n_kyCiUWxmP2BQQ1A0CMaGqQ2AJzBz9PkM6Gi0UmdqYwaQ/s1600/farm+fresh.jpg" height="438" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Organic slicing tomatoes from Neukom Family Farms in Willow Creek.</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">You will notice that I have not used heirloom tomatoes for roasting. Heirlooms, to my palate, must be savored fresh: in salads, out of hand, in a BLT; never in the oven nor in a sauce.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmj-YRwP4g6JBZA5eauzWaDynFYAY5pv7F4bK6c7WsvFr6wyL4S4v0XbEqor6f7LivND3RZVBHAq7dK5GVHLXdYS9_AAbDpRwNWrHSAZWsstpAuLsR6juHK6G56Hj4VZz7oW_I-g/s1600/greenfirefarm_tomatoes_092114.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmj-YRwP4g6JBZA5eauzWaDynFYAY5pv7F4bK6c7WsvFr6wyL4S4v0XbEqor6f7LivND3RZVBHAq7dK5GVHLXdYS9_AAbDpRwNWrHSAZWsstpAuLsR6juHK6G56Hj4VZz7oW_I-g/s1600/greenfirefarm_tomatoes_092114.jpg" height="640" width="526" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Organic slicing tomatoes from Green Fire Farm in Trinity County.</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">These beauties - just above - are what I roasted yesterday (see top photo). They were cooled, frozen in their trays, then packed into zip-top freezer bags, labeled and, finally, put back in the freezer.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjAi5vV1Hx4rWVNsu2e6O1fT2QpelmoxYGTC1Hx5TD306kcnlyagZCAxp6qYhyElcfzBHX8zX-nNXQH2u6rCHNeS7-VJsV7LiHh_nTxqPku4twKa42OsIXc8NLJuFNnAR5G6OIQ/s1600/core_092214.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjAi5vV1Hx4rWVNsu2e6O1fT2QpelmoxYGTC1Hx5TD306kcnlyagZCAxp6qYhyElcfzBHX8zX-nNXQH2u6rCHNeS7-VJsV7LiHh_nTxqPku4twKa42OsIXc8NLJuFNnAR5G6OIQ/s1600/core_092214.jpg" height="347" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Scoop out the stem ends with a melon baller</span></td></tr>
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<span style="font-family: Trebuchet MS, sans-serif;">I found that the easiest way to get rid of deep-set stems is to make a small slit near the stem with a sharp knife, then insert a melon baller and scoop around the stem. Easy peasy.</span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6czhvsm_51J6CvfXGaTNavZyPcz3bylGfk3-8W9qzxf8njEVIrlH3baigLpyapRBTJgMEi3Autk70wNQPQkZ3s7Viua_zytX5pFiT3JEi8kv50hhMyV13TawIDMV1BllunyKUg/s1600/prep_091514.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6czhvsm_51J6CvfXGaTNavZyPcz3bylGfk3-8W9qzxf8njEVIrlH3baigLpyapRBTJgMEi3Autk70wNQPQkZ3s7Viua_zytX5pFiT3JEi8kv50hhMyV13TawIDMV1BllunyKUg/s1600/prep_091514.jpg" height="408" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Use a sharp knife to cut the tomatoes in half crosswise. My Wusthof boning knife was the perfect tool.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmrqwucXZQTu0erB0hHLZUmI4O6csZK0h3rWZivGXPDFzJZHCgs9oeuJslQUNJM84rdn9xiTDFH1fHQK-ypMYYPjzzZxPLKD4ATEccnC7EFrh_4qULgFiB39NNCMytIvGXYXsag/s1600/cut_092114.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmrqwucXZQTu0erB0hHLZUmI4O6csZK0h3rWZivGXPDFzJZHCgs9oeuJslQUNJM84rdn9xiTDFH1fHQK-ypMYYPjzzZxPLKD4ATEccnC7EFrh_4qULgFiB39NNCMytIvGXYXsag/s1600/cut_092114.jpg" height="441" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Lay tomatoes skin side down on parchment-lined baking sheets.</span></td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Had I written down the steps I used last weekend they would have read: <i>sprinkle with herbs, sea salt, then drizzle with olive oil</i>. But I didn't like the texture of any of the tomatoes that had olive oil so this time I decided to omit it to see if I would get a firmer, drier tomato. That, for me, turned out to be a good decision. I am much happier with the results (see up close photo below for today's batch).</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">As you will see below, this is more of a step-by-step instruction than a recipe. I used dried Mediterranean herbs because that's what I had on hand but if you have rosemary and thyme growing in your garden that have not succumbed to the California drought, they would be even better. Note that I did not add garlic to the mix. In my humble opinion, garlic can (and will) be added to any of the dishes I make with these tomatoes in the months to come and do not need to be added in the roasting process.</span><br />
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<b style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Christine's Oven Roasted Tomatoes</b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i><span style="color: #660000;">Ingredients:</span></i></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 20-pound lug of ripe, red, organic slicing tomatoes</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Penzey's <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeystuscan.html" target="_blank">Tuscan Sunset</a> herb blend, about 1 tablespoon per tray</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coarse <a href="http://www.amazon.com/French-Fleur-Sel-Saunier-Camargue-Fleur/dp/B003CNZYGC/ref=sr_1_3?s=grocery&ie=UTF8&qid=1411439390&sr=1-3&keywords=sel+de+camargue" target="_blank">sea salt</a>, between 1-2 teaspoons per tray</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #660000;"><i>Preparation:</i></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 285-degrees Fahrenheit (140.5 celsius/Mark 1).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove the stems from the tomatoes (see caption above).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Slice tomatoes in half crosswise then place on parchment-lined baking trays (mine are 18" x 13"). It's OK to crowd the tomatoes as they shrink in the oven.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pinching between thumb and forefinger, sprinkle tomatoes with the dried herbs - about 1 heaping tablespoon per tray.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Again, pinching between thumb and forefinger, sprinkle tomatoes with the coarse sea salt. I used about 4 pinches for one tray.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place the trays in the oven and slow roast for approximately four and one-half hours (4 1/2), alternating trays on the racks mid-way.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove trays from oven and allow tomatoes to cool entirely.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">When cooled, place the trays of tomatoes in the freezer and allow to freeze for several hours or until each tomato can be picked up and not be sticky.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pack the frozen tomatoes in single layers in zip-top freezer bags, carefully expelling as much air from the bag as possible.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Label each bag with the date and then bag again in another zip-top freezer bag, again expelling the air.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Put bags in the freezer and be prepared to relish their summery taste in soups, stews and braises over the winter months.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Cook's Notes:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">It's not like I've never slow roasted tomatoes before, I have, back in 2009. *It was the olive oil. I couldn't get past using olive oil. And much as I love olive oil paired with tomatoes, roasting them together just didn't do it for me. The steps I've taken above result in intensely flavored, non-oily tomatoes that I know I will enjoy over the coming winter.</span><br />
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<span style="font-family: arial; font-size: smallest;"><span style="color: maroon; font-size: xx-small;">Copyright 2005-2014, <a href="http://christinecooks.blogspot.com/">Christine Cooks.</a> All rights reserved</span></span></div>
Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com6tag:blogger.com,1999:blog-10950366.post-16836587429523713142014-07-22T16:30:00.000-07:002014-07-22T16:30:00.662-07:00Fresh Peach Ice Cream with Ginger Liqueur and Crystallized Ginger<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Peaches ripen later on the north coast than in hotter-in-summer parts of the US, which makes July the start of the season for our truly local ones. The peaches pictured below hail from <a href="http://www.humfarm.org/index.php?option=com_content&view=article&id=121:neukom-family-farm-organic&catid=23&Itemid=53" target="_blank">Neukom Family Farm</a> and may be found these days at <a href="http://www.humfarm.org/index.php?option=com_content&view=article&id=221&Itemid=43" target="_blank">local farmers markets</a>; they're sweet, dribble-down-your-chin juicy, and they make a terrific ice cream.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lpnjzfgzS6c3WHNGJu6eJjX3gkJvBo2d7IyDWXr1sWzNJLHB4FU4Xdg8uFO9sfZ4lDiYP-LlA7hSyywUS4VCbvveeUoXI-fmt4l1oTt-CAC28e30ww1nl8npWGg4EH2biqiR6g/s1600/peaches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5lpnjzfgzS6c3WHNGJu6eJjX3gkJvBo2d7IyDWXr1sWzNJLHB4FU4Xdg8uFO9sfZ4lDiYP-LlA7hSyywUS4VCbvveeUoXI-fmt4l1oTt-CAC28e30ww1nl8npWGg4EH2biqiR6g/s1600/peaches.jpg" height="277" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Keeping an ice cream recipe simple is really not my style, and here, not being able to leave well-enough alone, I've added a <a href="http://www.domainedecanton.com/ginger-liqueur/" target="_blank">French ginger liqueur</a> and chopped <a href="http://gingerpeople.com/crystallized-ginger/organic-crystallized-ginger-chunks.html" target="_blank">crystallized ginger</a> to mix things up a bit, making for a more, dare I say it, sophisticated dessert. The liqueur also helps to keep the frozen ice cream from turning into a brick, making for easier scooping. That said, please feel free to leave out both of those extra ingredients if you prefer; their absence will not affect the finished product.</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Fresh Peach Ice Cream with Ginger Liqueur and Crystallized Ginger</span></b></h4>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 ripe yellow peaches, medium-large, pitted, skins left on</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tablespoon fresh lemon juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons ginger liqueur (optional)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pinch salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup sugar, divided</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 egg yolks</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup 2% milk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup heavy cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup chopped crystallized ginger</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Preparation:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chop the peaches into chunks and put into a food processor along with the lemon juice, ginger liqueur (if using), 1/3 cup of the sugar, and the salt. Purée until all the peaches have liquefied and no chunks remain. Set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Whisk (or use a hand mixer) the egg yolks with the remaining 1/3 cup sugar until the yolks are pale and thickened.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bring the milk to a simmer in a medium sauce pan over medium heat, until small bubbles form around the edge of the pot. Do not let the milk boil.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Whisk about one-third of the hot milk into the egg yolk mixture, then whisk it all back into the hot milk pan on the stove. Heat on medium, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon. Drawing your finger down the coated spoon should leave a track in the custard. Keep the heat on the conservative side of medium and take good care to not let the custard curdle.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove the pan from the heat and pour the custard (through a strainer, or not) into a glass bowl or <a href="http://astore.amazon.com/christinecook-20/detail/B0000CFG5I" target="_blank">8-cup glass measure</a>.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Allow the custard to cool for about 15 minutes then stir in the heavy cream.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cover the bowl with plastic wrap and refrigerate until cold; overnight is best for thorough chilling.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Process in an ice cream maker according to the manufacturer's instructions, adding the chopped ginger when the ice cream is semi-frozen.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pack into container that has a tight-fitting lid and place in the freezer for an hour before serving.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Enjoy!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Cook's Notes:</span></h4>
<span style="font-family: Trebuchet MS, sans-serif;">My preference is to make fruit ice creams with their skins on. I feel that the skins add to the texture and color of the finished product. Please put your custard through a fine mesh strainer if you don't wish the tiny bits of skin to be present in your ice cream.</span><br />
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<span style="font-family: arial; font-size: smallest;"><span style="color: maroon; font-size: xx-small;">Copyright 2005-2014, <a href="http://christinecooks.blogspot.com/">Christine Cooks.</a> All rights reserved</span></span></div>
Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com6tag:blogger.com,1999:blog-10950366.post-40156059781920605452014-03-02T15:48:00.000-08:002014-03-02T15:48:29.611-08:00Gluten Free Pasta: Shrimp in Tomato Cream Sauce<br />
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This recipe is a variation on one that I hadn't thought about in years. It appeared in the <i><a href="http://www.amazon.com/Sunset-Recipe-Annual-1988-Edition/dp/0376026898" target="_blank">Sunset Recipe Annual 1988 Edition: Every Sunset Magazine Recipe and Food Article From 1987</a></i>.<br />
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Now the other day, when I bought a pound of medium (21-30 per pound) shrimp, I had no idea I would make this dish. I was musing on lighter, spring-is-approaching food and thought I'd make a quick shrimp and vegetable stir fry. It wasn't until I passed a display of <a href="http://www.amazon.com/Ancient-Harvest-Quinoa-Rotelle-8-Ounce/dp/B000LKUTN2/ref=pd_bxgy_gro_text_z" target="_blank">this gluten free pasta</a> that the kernel of a recipe took hold as I vaguely began remembering making a cream and vermouth-based pasta sauce so very many years ago.<br />
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Having recently spent several weeks sorting through my considerable library of cookbooks, donating some to our local library, taking some to a used bookstore, and shelving most in my new(er) office bookshelves, it was easy to look back through a few older cookbooks until I found the recipe: Pasta with Shrimp in Tomato Cream. Having some but not all of the specified ingredients, I did my own riff and pretty much changed a Mediterranean-ish recipe into one with a Creole bent using my recently purchased <a href="http://www.luciles.com/index.php?page=shop.product_details&flypage=&product_id=22&category_id=5&vmcchk=1&option=com_virtuemart&Itemid=8" target="_blank">Lucile's Creole Seasoning</a>. And how perfect is that for Mardi Gras month?<br />
Here's the recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjev0eEXgnTdkJC9eBAFFl-b35dk3q9zYBoG_K6zOSpdqIld05vPeIuNs80_9nVb3ERvBtYGmVTqKcFfmDqf8z8pKcE6vrrGcLeORRxFVrQ0fHa9hbSB7PVniVAVAjNJVzx4SExag/s1600/shrimp+tomato+cream+pasta+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjev0eEXgnTdkJC9eBAFFl-b35dk3q9zYBoG_K6zOSpdqIld05vPeIuNs80_9nVb3ERvBtYGmVTqKcFfmDqf8z8pKcE6vrrGcLeORRxFVrQ0fHa9hbSB7PVniVAVAjNJVzx4SExag/s1600/shrimp+tomato+cream+pasta+001.jpg" height="133" width="200" /></a></div>
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<b><span style="font-size: small;">Creole Seasoned Shrimp in Tomato Cream Sauce Over Gluten Free Pasta</span></b></h2>
Recipe loosely adapted from <i>Sunset Recipe Annual 1988 Edition</i><br />
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<b>Ingredients:</b><br />
2 tablespoons or less olive oil or (and this is really good) oil from the jar of sun dried tomatoes<br />
2 cloves garlic, minced or pressed<br />
1 pound medium shrimp, shelled, deveined, cut into bite-size pieces<br />
Lucile's Creole Seasoning to taste<br />
1/2 cup oil-packed sun dried tomatoes, cut crosswise into 1/2-inch wide slices<br />
1-2 tablespoons crushed <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysparisienherb.html" target="_blank">Penzeys Bonnes Herbes</a> (it's what I had on hand; you could use thyme and rosemary if you wish)<br />
5-10 grinds <a href="http://www.amazon.com/Frontier-Natural-Products-Organic-Peppercorns/dp/B004ACBSSC" target="_blank">green peppercorns</a><br />
1 14-ounce can good diced tomatoes<br />
1/2 cup low sodium chicken stock<br />
2/3 cup very dry vermouth<br />
1 cup whipping cream (see cook's notes)<br />
1 8-ounce box gluten free rotelle pasta, or your favorite pasta<br />
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<b>Prep:</b><br />
Fill a large pasta pot with water and bring to a boil. Hold at medium heat after boiling until adding the cream to the sauce (see below).<br />
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Heat 2 tablespoons oil in a skillet large enough to hold the shrimp and sauce. When the oil is hot, add the cut shrimp, sprinkling with the Creole seasoning, and saute until pink all over. Remove to a plate and cover to keep warm.<br />
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In the same skillet in which you cooked the shrimp, add the diced tomatoes, sun dried tomatoes, chicken stock, vermouth, dried herbs, and ground green peppercorns. Stir to loosen the bits that may be stuck to the pan and bring to a boil. Boil until the sauce is reduced by one-half. Season to taste with the Creole seasoning (remember, the shrimp has already been seasoned with this) and add the cream, stirring to blend. Boil again until reduced by one-half, or pasta sauce-thick. Remove from the heat and stir in the cooked shrimp.<br />
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Begin cooking the pasta in the boiling water around the time you add the cream to the sauce. The gluten free pasta listed here will be al dente in about 6 minutes. Immediately drain the pasta in a colander or fine-meshed sieve and then add to the thickened sauce, off heat. Stir gently until all the pasta is coated with sauce.<br />
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Serve immediately with a green salad and crusty bread of your choice for mopping up the sauce.<br />
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<b>Cook's Notes:</b><br />
<a href="http://christinecooks.blogspot.com/2006/11/homemade-creme-fraiche.html" target="_blank">Creme Fraiche</a> may be substituted for the heavy cream.<br />
Try to purchase organic food items whenever possible; they just taste better.<br />
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Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com8tag:blogger.com,1999:blog-10950366.post-41601082060595514282013-02-13T12:57:00.000-08:002013-08-16T11:53:30.657-07:00Book Review: Breakfast for Dinner<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/AVvXsEguISheP4hQ_vlJ3Wd0zSEcfUOoZzwdMbh6W2JymABAiLqf5LMXQ_DKrD0rxTyVlqsnj-6xWkcdcj6E1MvdZjd8gh_YTFAE87_3399Gz8rciS0nZA_Kte737WEKKxBFSwho4IptNA/s1600/breakfast_for_dinner_001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguISheP4hQ_vlJ3Wd0zSEcfUOoZzwdMbh6W2JymABAiLqf5LMXQ_DKrD0rxTyVlqsnj-6xWkcdcj6E1MvdZjd8gh_YTFAE87_3399Gz8rciS0nZA_Kte737WEKKxBFSwho4IptNA/s640/breakfast_for_dinner_001.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Shakshuka</i> (eggs poached in tomato sauce) from <a href="http://www.loveandoliveoil.com/cookbooks" target="_blank">Breakfast for Dinner</a> by Lindsay Landis and Taylor Hackbarth</td></tr>
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Show of hands, please: How many of you cooks out there, while perusing fridge and pantry for dinner inspiration, come across more breakfast ingredients than dinner ingredients and ask yourselves, surely what's good for breakfast should be just as good for dinner? I'll bet there are many of you.<br />
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Well, bloggers Lindsay Landis and Taylor Hackbarth, of <a href="http://www.loveandoliveoil.com/" target="_blank">Love and Olive Oil</a>, have taken that idea multiple steps further and have written a delightful cookbook that is all about having <a href="http://www.amazon.com/gp/product/1594746133/ref=as_li_ss_tl?ie=UTF8&tag=loveandoliveoil-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1594746133" target="_blank">Breakfast for Dinner</a>, which was released just yesterday and is now on bookshelves waiting for you to pick up and take home to your kitchen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRM_dx8aNuwfAxDglg-BUIr_0QCmX4dHLmOZl_p5agptrbAlFHhAVhZofJTtTHZPbBB7ratBFmgsJtmUhY-uhafK2B3woFv-NZ5xu6EyMwpfvc4G3zH1QMwJ_bVpeEmQKFsW48aQ/s1600/breakfast_for_dinner_002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRM_dx8aNuwfAxDglg-BUIr_0QCmX4dHLmOZl_p5agptrbAlFHhAVhZofJTtTHZPbBB7ratBFmgsJtmUhY-uhafK2B3woFv-NZ5xu6EyMwpfvc4G3zH1QMwJ_bVpeEmQKFsW48aQ/s640/breakfast_for_dinner_002.jpg" width="640" /></a></div>
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When I received my review copy in the mail several days ago, the first thing that impressed me was how well put together this cookbook is, with beautiful photography that accompanies each recipe and easy-to-read recipes that each fit on a single page.<br />
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The book is neatly sectioned into categories beginning with Getting Started, which shows you what Lindsay and Taylor keep in their fridge and pantry as basics, to, well... getting started. From there, it's right into the recipes: Mains, Sides and Starters, Drinks, and Desserts, with several <i>how to</i> sections on making a few of the recipe ingredients (for example, the simple sweet crepes that are used in a bananas Foster crepe cake!) ahead of time.<br />
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From <i>Steak and Eggs Benedict</i> to <i>Mint Chocolate Chip Pancakes,</i> and an impressive bacon-infused Bourbon cocktail somewhere in the middle, I found this book to be delightfully whimsical while offering impressive recipes made with accessible ingredients.<br />
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Last night I served the Shakshuka, photos above, to my family and received eye-popping raves. A well-stocked kitchen will have most or all the ingredients already on hand: eggs, good-quality canned diced tomatoes, a few herbs and spices, some zesty fresh peppers and a bit of feta cheese. Simple, easy, and delicious.<br />
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This weekend I'll be making the <i>Cornmeal Pancakes with Beer-Braised Short Ribs</i> and an <i>Earl Grey Panna Cotta</i> for dessert. And if that sounds good to you, I suggest you <a href="http://www.loveandoliveoil.com/cookbooks" target="_blank">buy this book</a>. Now. <br />
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Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com8tag:blogger.com,1999:blog-10950366.post-38413253871516447392012-11-04T00:01:00.000-07:002012-11-04T00:01:00.285-07:00Dona Nobis Pacem: Blogblast for Peace<div class="separator" style="clear: both; text-align: center;">
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Bloggers from over 152 countries are flying their peace globes today, November 4, 2012.</div>
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<a href="http://blogblastforpeace.com/" target="_blank">See them all here.</a> Join in.</div>
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<b><i><span style="font-size: x-large;">Be the change you wish to see in the world.</span></i></b></div>
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Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com2tag:blogger.com,1999:blog-10950366.post-32190269353587128142012-10-29T19:16:00.001-07:002012-10-29T19:16:55.153-07:00The Old Wedgewood Ain't What She Used to Be; The New Thermador Cooktop Is All That and More!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VOuqZYZyyk_XBX7wrVGCiDTRzNni9cS6ey1-GK0GZt_ZPXsu6uyBtZH7s-qEVLjzgZ_bD2YAiM8_8W9XfZz1MYlHfYqvZlsFXtEm7pMm0gjE5tJnzOPJEdnQdTLd6H2TvMm_dg/s1600/therrmador.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VOuqZYZyyk_XBX7wrVGCiDTRzNni9cS6ey1-GK0GZt_ZPXsu6uyBtZH7s-qEVLjzgZ_bD2YAiM8_8W9XfZz1MYlHfYqvZlsFXtEm7pMm0gjE5tJnzOPJEdnQdTLd6H2TvMm_dg/s320/therrmador.jpg" width="320" /></a></div>
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Although the installation is not quite finished, my sister Cynthia asked for photos of my new cooktop so I am obliging her wishes. As you may notice, the cabinetry around the oven is not finished, but will be soon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-MsxfFZF8tx9MofwLHg45LVd91qbpwKxTqXS73xBdudhA3FC2t-vd2ogFyJbcFwlB0yiH30zJ76QPke2PPrTltM4jawyWIOOK31yKPGGf1WajI2yorGqnP9qwQtF5ekygeIfLtg/s1600/therrmador02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-MsxfFZF8tx9MofwLHg45LVd91qbpwKxTqXS73xBdudhA3FC2t-vd2ogFyJbcFwlB0yiH30zJ76QPke2PPrTltM4jawyWIOOK31yKPGGf1WajI2yorGqnP9qwQtF5ekygeIfLtg/s320/therrmador02.jpg" width="320" /></a></div>
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This 5-burner cooktop by <a href="http://www.thermador.com/cooking/cooktops/sgsx365fs-masterpiece-36-stainless-steel-gas-cooktop-5-burner" target="_blank">Thermador</a> has a btu range of 400 to 18,000. It totally rocks. And I am totally smitten.</div>
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See the brown scorch on the wall behind the cooktop? That was made over the years by my beloved old <a href="http://christinecooks.blogspot.com/2007/01/my-unfinished-kitchen.html" target="_blank">Wedgewood stove</a>, which went from zero to 500-degrees in 60 seconds flat, and which, even with its idiosyncrasies, I had a hard time parting with.<br />
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But time it was; either the house would burn down or we would get a new stove. We opted for the stove.<br />
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A brushed stainless steel plate will cover the wall behind the cooktop, making it all pretty and professional looking.<br />
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And yes, I am cooking but haven't been up and running, or at home, long enough to post a recipe.<br />
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This will be remedied.<br />
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Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com5tag:blogger.com,1999:blog-10950366.post-64458322788647693302012-09-11T11:15:00.001-07:002012-09-11T11:15:21.859-07:00Pause to Remember September 11, 2001<div class="separator" style="clear: both; text-align: center;">
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Join <a href="http://networkedblogs.com/BZUAp" target="_blank">Mimi Lenox</a> and thousands of others on this day to pause and remember.</div>
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Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com3tag:blogger.com,1999:blog-10950366.post-53828933204742517232012-08-28T18:32:00.002-07:002012-08-28T18:32:37.675-07:00Satsuma Plum Tart<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHs7B8FDV437gKjKozFIVkBESzGKJ_qd0zwfPQAWCg7cAJlxZ9VXllpdsfDaJyOdfTN2cek0RT3t9A_egO1-WcMvBzo3x89DkITa6uR9I0F3e5TjLmu310o3xS8Gf72t_8R19Lzw/s1600/plum_tart_slice_082812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHs7B8FDV437gKjKozFIVkBESzGKJ_qd0zwfPQAWCg7cAJlxZ9VXllpdsfDaJyOdfTN2cek0RT3t9A_egO1-WcMvBzo3x89DkITa6uR9I0F3e5TjLmu310o3xS8Gf72t_8R19Lzw/s640/plum_tart_slice_082812.jpg" width="640" /></a></div>
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<span style="text-align: center;">Beautiful </span><a href="http://www.willisorchards.com/product/Satsuma+Plum+Tree" style="text-align: center;" target="_blank">Satsuma plums</a><span style="text-align: center;"> went into the making of this simple plum tart.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhDRt-Y8fN1CZ6ohwakJkQdcNW__9hAgPKXx_5y8kaNglGcHCBwo5lEsi_a-XMWf3yEoJW4eFc4MRBZ33hyvWqvzT2cciVKNX2fXXj_Zyoh7vxbgz8VSqkcuFRgjsVpGiREd0nw/s1600/plum_tart_082812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAhDRt-Y8fN1CZ6ohwakJkQdcNW__9hAgPKXx_5y8kaNglGcHCBwo5lEsi_a-XMWf3yEoJW4eFc4MRBZ33hyvWqvzT2cciVKNX2fXXj_Zyoh7vxbgz8VSqkcuFRgjsVpGiREd0nw/s640/plum_tart_082812.jpg" width="640" /></a></div>
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A little sugar and a touch of fortified wine to deepen the flavors is all I added.</div>
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The plums wanted to shine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bAR7UBPTgcG7nPfQzIMSY7hctZsf5Dpy1ERmw15RoBiSHXeRQ286fW5MOQeufJqf5ZTY42Wsge2CB_8owlWtWpp67US0ufcxXR-TkvDpWZB7mem3YHbnkIOCsX6Zsces-K0YfQ/s1600/satsuma_plums_082712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bAR7UBPTgcG7nPfQzIMSY7hctZsf5Dpy1ERmw15RoBiSHXeRQ286fW5MOQeufJqf5ZTY42Wsge2CB_8owlWtWpp67US0ufcxXR-TkvDpWZB7mem3YHbnkIOCsX6Zsces-K0YfQ/s640/satsuma_plums_082712.jpg" width="640" /></a></div>
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Farmers market plums from <a href="http://myfoodforthought.wordpress.com/2009/05/07/jacques-and-amy-neukom-neukom-family-farm/" target="_blank">Neukom Family Farm</a>: Local. Organic. Meaty. Plump. Juicy. Deeply red inside and out. Aren't they sweethearts? They're even shaped like hearts. And they taste every bit as delicious as they look, whether eaten out of hand or in this tart. I used all ten of these in the filling.<br />
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As you will see in the recipe, I made this tart with a flour-based crust and regular white sugar. But since I more often than not espouse using gluten free flours and little to no sugar, I've included measurements for those as well.<br />
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Not much more to say. I'll let the plums do the talking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHs7B8FDV437gKjKozFIVkBESzGKJ_qd0zwfPQAWCg7cAJlxZ9VXllpdsfDaJyOdfTN2cek0RT3t9A_egO1-WcMvBzo3x89DkITa6uR9I0F3e5TjLmu310o3xS8Gf72t_8R19Lzw/s1600/plum_tart_slice_082812.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHs7B8FDV437gKjKozFIVkBESzGKJ_qd0zwfPQAWCg7cAJlxZ9VXllpdsfDaJyOdfTN2cek0RT3t9A_egO1-WcMvBzo3x89DkITa6uR9I0F3e5TjLmu310o3xS8Gf72t_8R19Lzw/s200/plum_tart_slice_082812.jpg" width="200" /></a></div>
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<b style="color: #660000;">Satsuma Plum Tart</b><br />
<i><span style="color: #660000;">Christine's original recipe</span></i><br />
Makes one 10-inch tart<br />
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<b>For the dough:</b><br />
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<ul>
<li>1 cup all-purpose flour (or 140 grams gluten free flour)</li>
<li>2 teaspoons sugar (or 1 packet Splenda)</li>
<li>1/3 cup salted butter, cut into small pieces</li>
<li>2 tablespoons heavy cream</li>
<li>1 tablespoon cold water</li>
</ul>
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<b>For the filling:</b><br />
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<ul>
<li>10 or so Satsuma plums, sliced 1/4-inch thick (should make 3-4 cups sliced)</li>
<li>2 tablespoons sugar (or 1 tablespoon Splenda-Sugar Blend)</li>
<li>2 tablespoons Dubonnet Rouge (optional)</li>
<li>Tapioca starch if needed</li>
</ul>
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<b>To make the crust</b>, pulse the flour and sugar together in a food processor.<br />
Add the butter and pulse until the butter is the size of peas and incorporated into the flour.<br />
Using the feed tube, add the cream while pulsing.<br />
Add the water a small amount at a time while pulsing until the dough pulls away from the sides of the bowl.<br />
Gather up the dough in plastic wrap and make a ball to bring it all together.<br />
Roll the dough out on a floured cloth to a 12-inch diameter.<br />
Gently roll the dough onto your rolling pin and unroll over the tart dish.<br />
Gently push the dough into the dish; you should have a 2-inch overhand all around. Trim this to 1-inch then tuck under so the edge is now just inside the tart dish and about a quarter-inch higher. Gently push the edges into the scallops of the dish.<br />
Place into the fridge to chill for at least one-half hour.<br />
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<b>To make the filling,</b> toss the sliced plums, sugar and <a href="http://www.doyoudubonnet.com/about.shtml" target="_blank">Dubonnet Rouge</a> together and allow to sit at room temperature for at least one-half hour.<br />
If your plums make a lot of juice in the bowl, toss them with a teaspoon or so of tapioca starch. The starch will become clear upon baking and will not discolor the finished tart.<br />
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Bake at 375 for 50-60 minutes or until the crust is golden brown and the plums are cooked through and bubbly. I had to lower the heat to 350 after 50 minutes to finish baking the tart without over-browning the crust.<br />
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When the tart is done, place it on a wire rack and allow it to cool to room temperature.<br />
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Slice and serve simply, as is, or adorn with whipped cream, creme Anglaise (vanilla custard sauce), or a scoop of vanilla ice cream.<br />
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Enjoy!<br />
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<span style="font-family: arial; font-size: smallest;"><span style="color: maroon; font-size: xx-small;">Copyright 2005-2012, <a href="http://christinecooks.blogspot.com/">Christine Cooks.</a> All rights reserved</span></span></div>
Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com6tag:blogger.com,1999:blog-10950366.post-14243972759706054522012-08-21T19:17:00.001-07:002012-08-21T19:17:18.970-07:00Garlic: Garden Grown<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NH8vYCzvKkXSaowj-fsjASQsb4Dn95aRNOAsdIv4Yhz4wPBW7zvpsM9iriJ63mlu4odJBmEwwIrZFGgxkHokU-dZo4tat9WJW5mVJkJ8vX0kB4ihkkxfm6mrKH-Nb_xMHQAhPA/s1600/fresh_close_071311.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NH8vYCzvKkXSaowj-fsjASQsb4Dn95aRNOAsdIv4Yhz4wPBW7zvpsM9iriJ63mlu4odJBmEwwIrZFGgxkHokU-dZo4tat9WJW5mVJkJ8vX0kB4ihkkxfm6mrKH-Nb_xMHQAhPA/s640/fresh_close_071311.jpg" width="640" /></a></div>
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Those photos, top and bottom? They are why I grow garlic. That, and . . . I can. I didn't know that before last year. That I can grow garlic. That it would be so easy and so satisfying.</div>
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How can I explain what it's like to walk out to the garden, dig up a huge head of garlic, wash it, peel it, roast, saute, grate raw,<i> do whatever with it</i>, fresh from the earth?</div>
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The cloves are pure, pure white. Moist. Mild yet unmistakably garlicky. No bitter germ here.</div>
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As they dry and cure their pungent odor wafts about the kitchen; not overbearing, but a gentle reminder that cloves are at hand when you need them and that you will need fewer in each dish with the ageing.</div>
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If you're a garlic lover, as in more is always better, - better yet, if you grow your own - you know of what I speak.</div>
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I've just pulled the last of this year's crop. The braid you see below is a small example of my hoard and I hope I will have enough to last through the winter.</div>
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Already I'm turning and feeding the garden beds for an early spring planting when I plan to double the crop.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhQpWXidugwUNFz1Wc5fGdXfriXlus_Th2yDlJ_aKTtdi0fF0cHUsh-BVeE5UPBzEZIl29fJfS7XvYmGBysrP1p-BO06lvGJYQAAlg8fQkjpqZUHsI1OThIRd3igGI-M9zTt2uw/s1600/garlic_braid_082012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhQpWXidugwUNFz1Wc5fGdXfriXlus_Th2yDlJ_aKTtdi0fF0cHUsh-BVeE5UPBzEZIl29fJfS7XvYmGBysrP1p-BO06lvGJYQAAlg8fQkjpqZUHsI1OThIRd3igGI-M9zTt2uw/s640/garlic_braid_082012.jpg" width="312" /></a></div>
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I also plan to document the process and will bring it to these pages as the months progress. I'm even going to experiment with planting a few in pots, just to see how they do. I'll let you know.</div>
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<span style="font-family: arial; font-size: smallest;"><span style="color: maroon; font-size: xx-small;">Copyright 2005-2012, <a href="http://christinecooks.blogspot.com/">Christine Cooks.</a> All rights reserved</span></span></div>
Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com8tag:blogger.com,1999:blog-10950366.post-16341657215114458632012-08-20T14:39:00.000-07:002012-08-20T14:39:07.053-07:00Labneh with Olive Oil and Sumac<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtg4l170WGCINdpUF5e_Szj-lj4m1qRTJiv5v3BXpkdK_FX1l71yogdDqQYWiUzbn5nBKq6icH-eX0sE2H4Ml9sHqb8m8HN-hNyrq58zQrhJ-2RKqYlXIWNUW-ktuX0EP42Ww3g/s1600/labneh_002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtg4l170WGCINdpUF5e_Szj-lj4m1qRTJiv5v3BXpkdK_FX1l71yogdDqQYWiUzbn5nBKq6icH-eX0sE2H4Ml9sHqb8m8HN-hNyrq58zQrhJ-2RKqYlXIWNUW-ktuX0EP42Ww3g/s640/labneh_002.jpg" width="616" /></a></div>
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Plain, whole fat yogurt drained of its whey for 24 hours.</div>
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Pooled in a really, really good olive oil.</div>
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Sumac sprinkled on top.</div>
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You must make this.</div>
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Now.</div>
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Nisrine of <a href="http://www.dinnersanddreams.net/2012/08/how-to-make-labneh.html" target="_blank">Dinners and Dreams</a> has the process and the beautiful photos.</div>
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Go.</div>
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<span style="font-family: arial; font-size: smallest;"><span style="color: maroon; font-size: xx-small;">Copyright 2005-2012, <a href="http://christinecooks.blogspot.com/">Christine Cooks.</a> All rights reserved</span></span></div>
Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com8tag:blogger.com,1999:blog-10950366.post-17319066635274106612012-08-17T12:24:00.000-07:002012-08-17T12:24:11.288-07:00San Marzano Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFqyjkf8gZ5Fo4-GkdkRninBvgDrwDmpPUeCLeAOeulru_l4Ex1S0eiuJ-EF7KH74sJ30ygYvoWqhpjk-zK2DzICmSmpjWAvZOxzaUpRSrSizHgU07dgbiQd64CLSlkjIZiAKOw/s1600/san_marzano_tomatoes_080312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFqyjkf8gZ5Fo4-GkdkRninBvgDrwDmpPUeCLeAOeulru_l4Ex1S0eiuJ-EF7KH74sJ30ygYvoWqhpjk-zK2DzICmSmpjWAvZOxzaUpRSrSizHgU07dgbiQd64CLSlkjIZiAKOw/s640/san_marzano_tomatoes_080312.jpg" width="640" /></a></div>
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While the rest of the U.S. is awash in ripe, red, juicy, delicious tomatoes, we gardeners (at least this gardener) here on the northern California coast are still waiting, watching and coaxing our tomatoes to grow (please) and become edible before the chill of fall sets in.<br />
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This does not mean that we are tomato deprived. On the contrary, our inland farmers bring plenty of heirloom tomatoes to the<a href="http://redwoods.info/showrecord.asp?id=3348" target="_blank"> farmers markets</a> in our area and I buy lots of them.<br />
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Stubborn gardener that I am, I started these guys in the greenhouse hoping the warmer temperature within would give me ripe tomatoes sometime this summer.<br />
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Then came the white flies. Clouds of them.<br />
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I do not use pesticides, even so-called organic ones.<br />
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So I moved the tomatoes to the outside garden. Where they now sit in their warm black pots. Pampered. Not growing. Sigh.<br />
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We have just learned that this July on the North Coast has been one of the<a href="http://www.northcoastjournal.com/blogthing/2012/08/10/its-official-weather-aint-normal/" target="_blank"> foggiest on record</a> since the late 1800s.<br />
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One would think that after 18 years of living here I would just get over trying to grow tomatoes. I guess the part of my life before moving here, the part where I grew up and lived in the hot Sacramento Valley, the part where tomatoes were ripe, red, juicy and delicious by the end of June,<i> that</i> part simply will not give up.<br />
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Suggestions welcome.<br />
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<span style="font-family: arial; font-size: smallest;"><span style="color: maroon; font-size: xx-small;">Copyright 2005-2012, <a href="http://christinecooks.blogspot.com/">Christine Cooks.</a> All rights reserved</span></span></div>
Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com6tag:blogger.com,1999:blog-10950366.post-66020869001147871082012-08-08T15:23:00.001-07:002012-08-08T15:23:49.167-07:00Garden Fresh Recipe for Gremolata with Meyer Lemon and Capers<div class="separator" style="clear: both; text-align: center;">
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<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/AVvXsEh4z0oLiPW6U0VdteQzBXBrJCoeBJYz6XSo14tUMCYhNIMAGj9FU85bCyTydHLk5EfcTKGaYmtrlAK9qbldrejXRfJG_9IssvdyjXlXlH2P2KC-j7jBzwF6Y5mta3jvAEdi835VvA/s1600/gremolata_capers_001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4z0oLiPW6U0VdteQzBXBrJCoeBJYz6XSo14tUMCYhNIMAGj9FU85bCyTydHLk5EfcTKGaYmtrlAK9qbldrejXRfJG_9IssvdyjXlXlH2P2KC-j7jBzwF6Y5mta3jvAEdi835VvA/s640/gremolata_capers_001.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gremolata with Meyer Lemon and Capers</td></tr>
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Everything but the capers came from my back yard. This is the way I love to cook (well, alright ... chop): go outside, pick a lemon, pull a head of garlic, grab some parsley ... put it together and you have a bursting-with-flavors condiment that can be sprinkled on <a href="http://christinecooks.blogspot.com/2007/07/marinated-grilled-pacific-salmon-at.html" target="_blank">grilled salmon</a>, a <a href="http://christinecooks.blogspot.com/2005/12/pork-butternut-squash-stew.html" target="_blank">slow-cooker stew</a>, <a href="http://christinecooks.blogspot.com/2006/11/seared-lamb-chops-with-roasted-root.html" target="_blank">roasted vegetables.</a><br />
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Please don't skip making this because you don't have a Meyer lemon tree, or parsley, or garlic growing in your garden.<br />
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Please. Make it anyway. It's so good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1BEwZWfd7m7NpXdt9K-Qr-JycsQQuqNaAmPGg7MyYV8TE-kmGUINWZsekoA8ynd4FFFgPRtIHeMYD1J76R8-svLkiEAK6F5SsDe_PBcl4mU7t8idO25n3z3hTTC4bHwvjZeanQ/s1600/flat+leaf+parsley.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1BEwZWfd7m7NpXdt9K-Qr-JycsQQuqNaAmPGg7MyYV8TE-kmGUINWZsekoA8ynd4FFFgPRtIHeMYD1J76R8-svLkiEAK6F5SsDe_PBcl4mU7t8idO25n3z3hTTC4bHwvjZeanQ/s400/flat+leaf+parsley.jpg" width="400" /></a></div>
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<a href="http://culinaryarts.about.com/od/seasoningflavoring/r/gremolata.htm" target="_blank">Gremolata</a> is a an Italian condiment traditionally made with garlic, lemon zest, and parsley. The capers are my addition to a fairly standard recipe. Leave them out if you wish.<br />
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<span style="color: #660000;"><b>Garden Fresh Gremolata with Capers</b></span><br />
<i><span style="color: #660000;">Ingredients:</span></i><br />
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<ul>
<li>Flat leaf parsley</li>
<li>1 Meyer lemon, or regular lemon if you prefer</li>
<li>several cloves garlic, fresh if possible</li>
<li>2 teaspoons capers, drained</li>
<li>sea salt to taste, optional</li>
</ul>
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<i><span style="color: #660000;">Preparation:</span></i><br />
Coarsely chop enough parsley to measure 1-2 tablespoons.<br />
Zest the lemon and chop to measure about 2 teaspoons<br />
Peel and coarsely chop a few cloves garlic to measure 1 tablespoon (less if you find fresh garlic overpowering).<br />
Finely chop the capers. Set aside.<br />
Put the prepared parsley, garlic and lemon zest together on a cutting board and chop together until finely minced. Don't mince so much that the ingredients become wet; you want this to be on the dry side.<br />
Add the capers and mix well. Adjust with sea salt if desired.<br />
That's it!<br />
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Keep leftover gremolata in a plastic wrap-covered dish in the fridge. Use it within a few days so it doesn't get sad. :-(<br />
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<span style="font-family: arial; font-size: smallest;"><span style="color: maroon; font-size: xx-small;">Copyright 2005-2012, <a href="http://christinecooks.blogspot.com/">Christine Cooks.</a> All rights reserved</span></span></div>Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com8tag:blogger.com,1999:blog-10950366.post-45088432993037227682012-08-02T18:47:00.000-07:002012-08-02T18:47:27.199-07:00Purple Potato Salad with Kalamata Olives and Smoked Paprika Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTVvDTrztNO2DJv-YtJPa89vBq4jpb9y8zs0uJQ-gmbOzjMvc5MBjP5f337P7xVDF7zhQiv3jNH7Coe4IvpTMXAFOoK2jnNJaAIvymEsHdsoyLYk2Uye2x9ncvnCQnI2doqxKIA/s1600/Purple_potato_salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTVvDTrztNO2DJv-YtJPa89vBq4jpb9y8zs0uJQ-gmbOzjMvc5MBjP5f337P7xVDF7zhQiv3jNH7Coe4IvpTMXAFOoK2jnNJaAIvymEsHdsoyLYk2Uye2x9ncvnCQnI2doqxKIA/s640/Purple_potato_salad.jpg" width="640" /></a></div>
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This is the time of year when an onslaught of recipes featuring an overload of garden-grown zucchini hits the Internet as bloggers, gardeners, and cooks frantically try to use up their crop.<br />
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I don't have that problem.<br />
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Nope. My two zucchini plants produce (slowly) just the right amount of fruits for the two of us, sometimes a bit more but nothing alarming. Nothing I can't deal with.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgccwlqngg9N1ypwj-4WEhl0Y7z1OYnf1M5QfUP3wtRsW56HvTywV8lReQ9XRlTIvjlp540eGmewbjj3bgRgXJwFmFqt8JTxJLAVu2JRDodwTWwjxIN3sc3xyacOGQrQXOshdafJw/s1600/garden_fresh_potatoes_080112.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgccwlqngg9N1ypwj-4WEhl0Y7z1OYnf1M5QfUP3wtRsW56HvTywV8lReQ9XRlTIvjlp540eGmewbjj3bgRgXJwFmFqt8JTxJLAVu2JRDodwTWwjxIN3sc3xyacOGQrQXOshdafJw/s400/garden_fresh_potatoes_080112.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly dug garden potatoes</td></tr>
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My problem is a plethora of purple potatoes.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsZK3EKRNTAop53loX9XWD6mbY6GeRxgK4m09FbI8Je4sioN5FIxQxV35pBiMreX03IQuTRYBvokdqEn2X66B4iUVzSWOKF9yAHcztlSZyXy_bW0mrOIMRPkDH6c7fwTtkljb8w/s1600/purple_majestic_potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsZK3EKRNTAop53loX9XWD6mbY6GeRxgK4m09FbI8Je4sioN5FIxQxV35pBiMreX03IQuTRYBvokdqEn2X66B4iUVzSWOKF9yAHcztlSZyXy_bW0mrOIMRPkDH6c7fwTtkljb8w/s400/purple_majestic_potatoes.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Purple Majestic potatoes</td></tr>
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Of the white, red and purple potatoes that I planted last spring, the purples are the most prolific yielding more than 20 pounds to date, from 'creamer' size to fist size, with more still in the ground.<br />
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I have no idea how I'm going to use them all.<br />
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The thing about these purple potatoes? The variety I planted, <a href="http://www.landrethseeds.com/catalog/product_info.php?products_id=5127" target="_blank">Purple Majesty</a> which are purple all the way through to their hearts, are loaded with antioxidants. <a href="http://www.huffingtonpost.ca/2012/02/15/antioxidants-purple-vegetables_n_1280023.html#s701340&title=Purple_Tomatoes" target="_blank">Look it up.</a> In the potato world that means <a href="http://www.msnbc.msn.com/id/44345789/ns/health-diet_and_nutrition/t/potatoes-may-help-lower-blood-pressure-purple-ones/#.UBr5VE1lRHd" target="_blank">healthy</a>.<br />
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Thank heavens.<br />
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(Of course, healthy only goes so far: If you slather your potatoes with oodles of butter and sour cream all bets are off. Just sayin'.)<br />
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One way to use up a quantity of potatoes is to make potato salad. So when the call went out last week for a pot luck dinner, with the host craving potato salad, three of us complied. All were delicious. Mine was purple.<br />
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I wanted to play with flavors that would be as unusual as a purple potato salad is unusual so I tossed them with ingredients that are in my standard vinaigrette dressing, using mayonnaise instead of olive oil, and added smoked paprika because the smoked pepper spread that I made from<a href="http://www.theperfectpantry.com/2012/07/recipe-for-grilled-portobello-mushroom-and-goat-cheese-sandwich-with-smoked-pepper-spread.html" target="_blank"> Lydia's post </a>, and which is slathered on the avocado and tomato sandwich that you see in the top photo, was so good (I've made it twice already) that I've had smoked paprika on the brain.<br />
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This was good. Rather adult. The kalamatas added to the Mediterranean bent and I was quite pleased with the results.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSVTCp38KuHISXnv1A5ZCldo65j3u8vhRJTvN4gGXyEmJ6rc_wAJk7WpikslFxEfQO6XhGHfNtMFxUWOKoADz0AmkRr9vTDKv-RkdpuTDInAJwwWK0JuNM3pa85HzS_lLg0QrlA/s1600/purple_potato_salad_002.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdSVTCp38KuHISXnv1A5ZCldo65j3u8vhRJTvN4gGXyEmJ6rc_wAJk7WpikslFxEfQO6XhGHfNtMFxUWOKoADz0AmkRr9vTDKv-RkdpuTDInAJwwWK0JuNM3pa85HzS_lLg0QrlA/s200/purple_potato_salad_002.jpg" width="200" /></a><br />
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<span style="color: #660000;"><b>Purple Potato Salad with Kalamata Olives and Smoked Paprika Dressing</b></span><br />
<i><span style="color: #660000;">Christine's original recipe</span></i><br />
serves 6<br />
<b><span style="color: #660000;">Ingredients:</span></b><br />
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<ul>
<li>1 pound (or so) purple potatoes, skins on or off to your liking, cut into bite sized pieces</li>
<li>1/2 cup mayonnaise</li>
<li>1 tablespoon golden balsamic vinegar</li>
<li>2 teaspoons Dijon mustard</li>
<li>1/2 teaspoon freshly squeezed lemon juice</li>
<li>1/2 teaspoon smoked paprika (I used <a href="http://astore.amazon.com/christinecook-20/detail/B008RBQMK6" target="_blank">Pimenton de la Vera dulce</a>)</li>
<li>1/2 cup kalamata olives, pitted and coarsely chopped</li>
<li>1 tablespoon kosher salt for the pot</li>
<li>Sea salt and freshly ground black pepper to taste to finish the dish</li>
</ul>
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<b><span style="color: #660000;">Preparation:</span></b><br />
Put the potatoes in a large pot and cover with cold water. Add the kosher salt. Bring to a low boil over medium high heat. Cook until you can pierce the potatoes with a knife. If you overcook these they will begin to fall apart which, as you can see from the photos, they tend to do anyway.<br />
When done, immediately pour the potatoes into a colander and allow them to drain for several minutes. Cool for 15 minutes.<br />
Whisk together the mayonnaise, <a href="http://www.napavalleynaturals.com/Organic-Golden-Balsamic-Vinegar/p/NVN-GOLD" target="_blank">golden balsamic vinegar</a>, Dijon mustard, lemon juice and smoked paprika until well blended. Taste and adjust seasonings if needed.<br />
Transfer the potatoes to a large bowl, add the chopped kalamatas and one half of the dressing and toss gently. Add more dressing if needed until the salad is the consistency you like and tastes well dressed. (I say this because tastes vary and it's better to start off on the conservative side with the dressing.)<br />
Adjust seasonings with the sea salt and pepper if desired.<br />
Can be served immediately or chilled if not using right away.<br />
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Enjoy!<br />
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<div style="text-align: center;">
<span style="font-family: arial; font-size: smallest;"><span style="color: maroon; font-size: xx-small;">Copyright 2005-2012, <a href="http://christinecooks.blogspot.com/">Christine Cooks.</a> All rights reserved</span></span></div>Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com9tag:blogger.com,1999:blog-10950366.post-76295660739002600882012-07-31T17:26:00.000-07:002012-07-31T21:46:32.401-07:00Spicy Chocolate Ice Cream With or Without Bourbon<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nhh7PTbSQoHbXpq7-fJSV-XUWML6bJGapXz-19kVINekgPIAD9MJT6GY_Td6zOzUlmR02BTVXt1FvLBOvvUeEJOGNySleY6iJClE98eY0n0BH2yJC6NcqfpmsaCnKdI72KGOfQ/s1600/xocolatl_ice_cream_scoop_002+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nhh7PTbSQoHbXpq7-fJSV-XUWML6bJGapXz-19kVINekgPIAD9MJT6GY_Td6zOzUlmR02BTVXt1FvLBOvvUeEJOGNySleY6iJClE98eY0n0BH2yJC6NcqfpmsaCnKdI72KGOfQ/s640/xocolatl_ice_cream_scoop_002+copy.jpg" width="640" /></a></div>
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Spicy chocolate. I love it.<br />
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In my kitchen it usually finds its way into a cafe mocha which I share with Mr CC. But not this time.<br />
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This time I wanted to share the zingy chili-enhanced chocolaty taste of this stuff with you all, and it had to be ice cream. It doesn't disappoint.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYCaDGe4Qrg0daq8c8mr7BmoRkbIIEMuQNax8QekoCHzi6h3xgZXonb7qVF6OsKM7kF46yGRdeLQZ1vsjsihjPmuciham0BhczzgWT1F5dex-pAQ-Elg_cn7Er-gfLaXyqyehug/s1600/drop.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYCaDGe4Qrg0daq8c8mr7BmoRkbIIEMuQNax8QekoCHzi6h3xgZXonb7qVF6OsKM7kF46yGRdeLQZ1vsjsihjPmuciham0BhczzgWT1F5dex-pAQ-Elg_cn7Er-gfLaXyqyehug/s640/drop.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate ice cream base</td></tr>
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Now I'm entirely aware that I have a penchant for putting booze in my ice cream. I like the process of figuring out which small amount of alcohol might enhance a frozen dessert. Makes me feel like a bit of a scientist.<br />
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But if alcohol in ice cream doesn't float your boat, please feel free to omit it. It won't make the end result be any less delicious. And, of course, do not add it if you're going to be serving this to children.<br />
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That said, if you've no aversion to booze in your ice cream, let me tell you that using a tablespoon or two of really good bourbon here deepens the chocolate flavor, rendering a mysterious smokiness to the spice notes.<br />
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This recipe, adapted from an ice cream I made<a href="http://christinecooks.blogspot.com/2008/07/very-chocolaty-chocolate-ice-cream.html" target="_blank"> here</a> (and can one <i>adapt </i>their own recipes?), comes together very quickly. It needs an overnight chill in the fridge so plan ahead.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2UEKSO2w489BKaJ_qtX4O4fzwx3t2rdVgsmEK710FPPEOC_UJJF_Siqlac7EnU_MBrkNqFz-l_Gid9SMNHY0DLDGjGghUlTTikTPhqc64DyU75PfYCI_anoMnnR62CJc3XIloQ/s1600/xocolatl_ice_cream_scoop_001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2UEKSO2w489BKaJ_qtX4O4fzwx3t2rdVgsmEK710FPPEOC_UJJF_Siqlac7EnU_MBrkNqFz-l_Gid9SMNHY0DLDGjGghUlTTikTPhqc64DyU75PfYCI_anoMnnR62CJc3XIloQ/s200/xocolatl_ice_cream_scoop_001.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Chocolate Ice Cream</td></tr>
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<b><span style="color: #660000;">Christine's Recipe for Spicy Chocolate Ice Cream</span></b><br />
makes enough to densely pack a 32-ounce container<br />
<i><span style="color: #660000;">Ingredients:</span></i><br />
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<ul>
<li>4 egg yolks</li>
<li>1/2 cup sugar (I used 1/3 cup Splenda-sugar blend)</li>
<li>1/2 cup sweetened cocoa powder (I used <a href="http://astore.amazon.com/christinecook-20/detail/B004PE91ES" target="_blank">Dagoba's Xocolatl </a>drinking chocolate)</li>
<li>Pinch sea salt</li>
<li>2 cups 2% milk</li>
<li>1 teaspoon good vanilla such as <a href="http://astore.amazon.com/christinecook-20/detail/B003L2AUPE" target="_blank">Bourbon-Madagascar</a></li>
<li>1 cup heavy cream (whipping cream)</li>
<li>2 tablespoons bourbon (optional), I used <a href="http://astore.amazon.com/christinecook-20/detail/B002N66G84" target="_blank">Maker's Mark</a>)</li>
</ul>
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<i><span style="color: #660000;">Preparation:</span></i><br />
Using a hand held mixer or stand mixer, blend together the egg yolks, sugar, cocoa powder and salt until it is uniformly smooth and thickened.<br />
Using a 2-quart saucepan, bring the milk to just under a simmer over medium-low heat. It will be hot enough when small bubbles form around the sides of the pan.<br />
With the mixer running on low, slowly pour the hot milk into the egg mixture, blending thoroughly. Pour this back into the saucepan and heat gently on low, stirring constantly, until the mixture thickens and coats the back of a spoon.<br />
Remove from the heat and strain into a clean glass container. Allow to cool for about 10 minutes before stirring in the cream, vanilla and bourbon (if using).<br />
Refrigerate overnight or for at least 6-8 hours until well chilled.<br />
Stir thoroughly to re-mix before adding the chilled custard to your<a href="http://astore.amazon.com/christinecook-20/detail/B00006363E" target="_blank"> ice cream maker</a>.<br />
Process according to the manufacturer's directions. It will be soft set in about 25 minutes.<br />
Pack into a 32-ounce container (large yogurt containers are perfect for this), cover with a piece of plastic wrap before snapping the lid on, and freeze for one to two hours before serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikchaWAs0lzjL1qMe2Fs1ju4__IM7ZdwCzxIsvgPWnM5VKFK22El8g7DTXFIqCHuo0Fr2YZysDiugQTcEx7dmBn_xXVluD4PrSslVwRR9oTT3Isd0trzgZ-AlZO7zefYRvuobMLA/s1600/recipebox_sm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikchaWAs0lzjL1qMe2Fs1ju4__IM7ZdwCzxIsvgPWnM5VKFK22El8g7DTXFIqCHuo0Fr2YZysDiugQTcEx7dmBn_xXVluD4PrSslVwRR9oTT3Isd0trzgZ-AlZO7zefYRvuobMLA/s1600/recipebox_sm.jpg" /></a></div>
The links within this post go to my <a href="http://astore.amazon.com/christinecook-20" target="_blank">Amazon Store</a> (which I plug every now and then) where I list kitchen tools, gadgets, small appliances, herbs, spices and food products (as well as bourbon), cookbooks and my cameras, all of which you will find me using in my kitchen. I do not list products that I haven't used or do not own. Buying products from my Amazon store returns pennies to me so I can buy more kitchen stuff.<br />
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Also, Dagoba did not approach me to feature them here and I have not sought nor have I received remuneration for doing so. I sometimes feature products that I use because I like them and feel them worthy of sharing. That's all.<br />
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<span style="font-family: arial;"><span style="color: maroon; font-size: xx-small;">Copyright © 2005-2012, <a href="http://christinecooks.blogspot.com/">Christine Cooks.</a> All rights reserved</span></span></div>Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com6tag:blogger.com,1999:blog-10950366.post-43270987876861360112012-07-25T19:14:00.000-07:002012-07-25T19:27:29.606-07:00From the Garden: Recipe for Oven Roasted Potato Gratin with Bacon and Cream<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/AVvXsEjhASn8MCArwUKJU9ywmSpq7wf2eWo_RrmajnNsIg8tTe9QELeq7oVhHOjJswkdMhe8v17UNGbN-ToDk5aPc206o7v0MAiFrDeSkoG7pXUk7kI8DN9BMS3u3KU_Z9Nn3LKUflI1VA/s1600/new_russet_potato.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhASn8MCArwUKJU9ywmSpq7wf2eWo_RrmajnNsIg8tTe9QELeq7oVhHOjJswkdMhe8v17UNGbN-ToDk5aPc206o7v0MAiFrDeSkoG7pXUk7kI8DN9BMS3u3KU_Z9Nn3LKUflI1VA/s640/new_russet_potato.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New russet potato</td></tr>
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<span style="background-color: white;">These days, my cooking style leans heavily toward whimsy. Rarely do I plan a recipe or meal ahead of time other than ethereal thoughts. (Which</span><span style="background-color: white;"> is why you will seldom see a holiday recipe on this blog that is posted</span><span style="background-color: white;"> </span><i style="background-color: white;">before</i><span style="background-color: white;"> </span><span style="background-color: white;">the actual holiday in any given year.)</span><br />
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And while it's true that I wake up most mornings thinking about what I'll cook for dinner, they are wispy thoughts, changing often during the day, usually inspired by what's directly in front of me - say, a freshly dug potato the proportions of which could easily feed two people.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbMz9mVns-Se4bU0BG7o9htu8HNrUs_bv3jCpGjSBQiU3d0Jh07Y15xGd-wtPZOlp20yAF5lhZbr3efnCUTVUQnFZbCZCzhdfpW1hZXGXpK2rB_hyQn8Er48Idf4LA2onhnENBA/s1600/garlic_onion_071012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbMz9mVns-Se4bU0BG7o9htu8HNrUs_bv3jCpGjSBQiU3d0Jh07Y15xGd-wtPZOlp20yAF5lhZbr3efnCUTVUQnFZbCZCzhdfpW1hZXGXpK2rB_hyQn8Er48Idf4LA2onhnENBA/s320/garlic_onion_071012.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garden-fresh<a href="http://www.smartgardener.com/plants/148-garlic-china-rose/guide/overview" target="_blank"> China rose garlic</a> and sweet onions</td></tr>
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<span style="background-color: white;">So when I pulled said potato from the ground the other day, not so much visions of a meal appeared as floating bubbles containing words, tastes and smells and all I knew was that<i> that</i> particular very large potato would be combined with also-just-pulled onions and garlic. Simple, straightforward food.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Ba</span><span style="background-color: white;">con came into play when dicing changed to slicing which conjured up layers; </span><span style="background-color: white;">cream, as onions and garlic were sizzling in bacon fat.</span><span style="background-color: white;"></span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">I know. </span><i>Bacon fat</i><span style="background-color: white;">. <i>Cream</i>. </span><span style="background-color: white;">Forgive me. </span><span style="background-color: white;"> This is whimsy at its delicious worst.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18Pq3_CVsJoAZd3oGP1j6cIbmPPBkGl5LWncP-zU7RJ7dTwkA5QP9IiYrpQGKljH8ObuWBcGUfDBqXJinl4MJ0WkUd4C8efV-jRlnUm1tqMsv-XHj4I6ufQ2_H4Qu80fTaXC8hw/s1600/potatoes_bacon_cream.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18Pq3_CVsJoAZd3oGP1j6cIbmPPBkGl5LWncP-zU7RJ7dTwkA5QP9IiYrpQGKljH8ObuWBcGUfDBqXJinl4MJ0WkUd4C8efV-jRlnUm1tqMsv-XHj4I6ufQ2_H4Qu80fTaXC8hw/s640/potatoes_bacon_cream.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven roasted garden potatoes with bacon and cream</td></tr>
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<span style="background-color: white;">Eat too much of this and it </span><i style="background-color: white;">will </i><span style="background-color: white;">expand your waistline. [S</span><span style="background-color: white;">uggestion: serve it to a crowd, guaranteeing no leftovers.]</span><br />
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">Just dug, first-of-the-season russet potatoes have a thin skin (at least in my garden), are drier than the more waxy, less absorbent Yukon golds, and combine beautifully with any liquid that you want the potato to absorb, giving back creamy goodness on your plate. I recommend them in a dish like this.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfp_j1x-mAkMuAJkulgfZrdrT0WDHpI6WUBh9v-_QJ58Xuk3KCOjZjQqTmmBSHn1C1SIdIq6KFP-8Quelczc-Mk02oJy-5ONJZ6qj7RCLWoIkC3rYxhbH0ZCZZ24ZjcYAlV83Qlw/s1600/garden_june_2012_002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfp_j1x-mAkMuAJkulgfZrdrT0WDHpI6WUBh9v-_QJ58Xuk3KCOjZjQqTmmBSHn1C1SIdIq6KFP-8Quelczc-Mk02oJy-5ONJZ6qj7RCLWoIkC3rYxhbH0ZCZZ24ZjcYAlV83Qlw/s640/garden_june_2012_002.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The potatoes are growing just behind those wild onion stalks</td></tr>
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<span style="background-color: white;">Am I terrible to post a hot, oven-centric recipe like this in July? Not in my kitchen. The</span><span style="background-color: white;"> "summer" months of coastal far-northern California are foggy and cool - sometimes darn cold. My zucchini struggle. The potatoes love it.</span><br />
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<span style="color: #660000;"><b>Oven Roasted Potato Gratin with Onions, Garlic, Bacon and Cream</b></span><br />
<i><span style="font-size: x-small;">Recipe by Christine Hills</span></i><br />
Serves 8-12 small slices<br />
<span style="background-color: white; font-size: x-small;"><a href="https://sites.google.com/site/christinecooksrecipes/oven-roasted-potato-gratin-with-bacon-and-cream" target="_blank">Print</a></span><br />
<span style="background-color: white; color: #660000;"><b>Ingredients:</b></span><br />
<ul>
<li><span style="background-color: white;">1 or 2 large new russet potatoes, scrubbed and sliced crosswise in 1/8" to 1/4" thickness</span></li>
<li><span style="background-color: white;">1 medium sweet onion such as Vidalia or Walla Walla, peeled, cut in half from stalk to roots, then thinly sliced into half moons</span></li>
<li><span style="background-color: white;">6 cloves fresh garlic, peeled and thinly sliced lengthwise</span></li>
<li><span style="background-color: white;">6 slices bacon, cooked to well done, save the bacon fat!</span></li>
<li><span style="background-color: white;">1/2 to 2/3 cup cream</span></li>
<li><span style="background-color: white;">Sea salt and freshly cracked black peppercorns to taste</span></li>
</ul>
<span style="background-color: white; color: #660000;"><b>Preparation:</b></span><br />
<span style="background-color: white;">Set the oven to 350-degrees.</span><br />
Prep the potatoes, onions and garlic per the descriptions above and set aside.<br />
Start a large cast iron skillet or other heavy 12-inch skillet over high heat and add the bacon. When the bacon fat starts to melt turn the heat to medium-high and cook, turning over halfway through, until just crispy. Remove the bacon to paper towels to drain. Pour all but 1 tablespoon of bacon fat from the skillet, reserving the bacon fat, and return the skillet to the heat.<br />
Add the sliced onions and garlic to the pan and sauté over medium heat until soft and just beginning to get golden. Remove them to a plate and set aside.<br />
Add a bit more bacon fat to the skillet and warm it, if necessary, until fully liquid then remove the pan from the heat.<br />
Place a layer of sliced potatoes in the bottom of the skillet. <span style="background-color: white;"> I usually lay them down in overlapping rings beginning at the outside edge of the skillet and working to the center.</span><span style="background-color: white;"> Salt and pepper liberally then put down a second layer of </span><span style="background-color: white;">potatoes. </span><br />
Spread the onion mixture evenly over the potatoes and sprinkle with salt and pepper.<br />
Do another layer of potatoes over the onions and yet another layer if you have enough potatoes. Again, salt and pepper liberally but to your own taste. Potatoes love salt.<br />
Pour the cream around the edge of the skillet all the way around and then over the top of the potatoes.<br />
Cut or crumble the bacon into small pieces and sprinkle these over the top.<br />
Cover the skillet with a lid or foil and roast for 40-60 minutes or until all the cream is absorbed and the potatoes come apart when nudged with a fork.<br />
Remove the lid and roast 7-10 minutes more to brown the top.<br />
Slice into wedges to serve.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzlaD9giC-ZWg7XyVfEouGn6F889amkr4ad54D-zNwg9y9R8p9l4dDfymgF2ozVcHVnAfl1tsTaUGK7YHjTmUxnA1aMmrVqOXS1z0vZhyphenhyphennVKvqx6mklcUEIRPuFhjfVmaEtXsoA/s1600/recipebox_sm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzlaD9giC-ZWg7XyVfEouGn6F889amkr4ad54D-zNwg9y9R8p9l4dDfymgF2ozVcHVnAfl1tsTaUGK7YHjTmUxnA1aMmrVqOXS1z0vZhyphenhyphennVKvqx6mklcUEIRPuFhjfVmaEtXsoA/s1600/recipebox_sm.jpg" /></a></div>
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<ul>
<li><span style="background-color: white;">If I don't have my son <a href="http://christinecooks.blogspot.com/2010/02/savory-three-cheeses-flan-with.html" target="_blank">Josh's home cured bacon</a> on hand, I use <a href="http://www.nimanranch.com/Index.aspx" target="_blank">Niman Ranch </a>applewood smoked, un-cured bacon which may be found at almost any well stocked grocery store.</span></li>
<li><span style="background-color: white;">I use <a href="http://strausfamilycreamery.com/products/item/organic-whipping-cream" target="_blank">Strauss Family Creamery organic heavy cream</a> in redeemable glass bottles.</span></li>
</ul>
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<br />
<br />
<span style="background-color: white; font-size: x-small;"><span style="background-color: white;">[That whimsy part I was talking about? - where I change my mind mid-chop/slice/or dice and, whoops!, go off in another direction? - that </span><span style="background-color: white;">can be a bit disconcerting to friends or family members </span></span><span style="background-color: white; font-size: x-small;">helping out </span><span style="background-color: white; font-size: x-small;">in the kitchen . (Which, I suppose, is why I prefer to cook by myself.) Although Mr CC, who is quite used to my culinary antics after almost 30 years of wedded bliss, has become quite the sous chef, able to deftly change directions at my whim - and he doesn't give me grief about it.]</span><br />
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<div style="text-align: center;">
<span style="font-family: arial;"><span style="color: maroon; font-size: xx-small;">Copyright © 2005-2012, <a href="http://christinecooks.blogspot.com/">Christine Cooks.</a> All rights reserved</span></span></div>Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com7tag:blogger.com,1999:blog-10950366.post-27867546521066828032012-07-11T04:00:00.000-07:002012-07-11T04:00:10.531-07:00Fennel Blossom and Lemon Balm Ice Cream with Absinthe<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/AVvXsEhXE8PQQIKOaio2PA3dfPOLLkXK1oGixpWw2DGWPhPYcKs-OI-U2yKc1ZUOzrmirPaYchbjwFMrxKxqeXrxTlF-LbdxSC-nK16npIzIku5jXXe1TDHtrAypPORhyphenhyphenhuMcCPhhWwCAA/s1600/fennel_lemon_balm_002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXE8PQQIKOaio2PA3dfPOLLkXK1oGixpWw2DGWPhPYcKs-OI-U2yKc1ZUOzrmirPaYchbjwFMrxKxqeXrxTlF-LbdxSC-nK16npIzIku5jXXe1TDHtrAypPORhyphenhyphenhuMcCPhhWwCAA/s640/fennel_lemon_balm_002.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tucked into a corner of my vegetable garden you will find fennel and lemon balm growing in perfect harmony.</td></tr>
</tbody></table>
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<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/AVvXsEgnu5edPo1FhO6jySkjC8m3BpH26orhdPk5idUzZ6UxHMBa0UkQS514MAtHiIz-dUH4WeEoFgHcToMKpNUSYgoGKDSW7o-srLs0s1Nzv3K_64397Niylx0iC_QY_3t4c3oXRhq7cw/s1600/garden_june_2012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnu5edPo1FhO6jySkjC8m3BpH26orhdPk5idUzZ6UxHMBa0UkQS514MAtHiIz-dUH4WeEoFgHcToMKpNUSYgoGKDSW7o-srLs0s1Nzv3K_64397Niylx0iC_QY_3t4c3oXRhq7cw/s640/garden_june_2012.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See them back there at the far end of the greenhouse? Nice, huh?</td></tr>
</tbody></table>
<div style="text-align: left;">
<span style="background-color: white;">Not long ago I was out picking the peas that reside next to this duo when the combined perfumes of the blooming fennel and sun-warmed lemon balm gave me a notion; I plucked a fennel blossom and chewed on it while holding a crushed lemon balm leaf to my nose. Okay! <i>That</i> works.</span></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/AVvXsEjLnXwM78s_eYuVwSqdMuW0fFx6Yr7v0l_VxUXqqbyzNToB_xMqCDopGEh6a5f9zfGZXYDRSRw-e9ThZ5IHF8ap2AK4GZSGY7hKW2iPGXCAQMH5V5n4Mf92K2LjCvYo7BG-8ORSmw/s1600/fennel_blossooms_002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLnXwM78s_eYuVwSqdMuW0fFx6Yr7v0l_VxUXqqbyzNToB_xMqCDopGEh6a5f9zfGZXYDRSRw-e9ThZ5IHF8ap2AK4GZSGY7hKW2iPGXCAQMH5V5n4Mf92K2LjCvYo7BG-8ORSmw/s400/fennel_blossooms_002.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://mykitcheninhalfcups.wordpress.com/" target="_blank">Tanna</a>, this is for you!</td></tr>
</tbody></table>
<span style="background-color: white;">Biting into tiny buds of fennel is like tasting sweetly floral licorice, one with which the lemon astringency of the balm plays nicely. Ice cream was already a no brainer, I just had to find something to give it a little boost - you know, out of the garden so to speak.</span><br />
<br />
<a href="http://www.drinklucid.com/" target="_blank">Absinthe</a> or, in its absence, <a href="http://www.klwines.com/detail.asp?sku=660057" target="_blank">Pernod</a> (which you can buy in tiny bottles for just this occasion), - but really I don't want you to run out and buy absinthe for all of the several teaspoons you will use in this recipe, unless you <i>really need</i> to replenish your absinthe and if so, then go right ahead - was the kicker-upper I needed.<br />
<br />
<div style="text-align: center;">
Ahhh, icy cold herbal perfume with a touch of hooch (<span style="font-size: x-small;">thank you, Miles!</span>).</div>
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"><b><i>Herewith is my notion:</i></b></span><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/AVvXsEgmhqDygrB3OfPfNKSqJkqdOREygdbkFLhwWihCLhN2RRL5ohF30ybUf6cHfCALnrol2RZlYsjc6K4ZHlt9uDGCFxLC41Dagufo8dx0NR7ctZDp46ZB5hK-zBn1jAWQCv3nqOLy6w/s1600/scoop_001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmhqDygrB3OfPfNKSqJkqdOREygdbkFLhwWihCLhN2RRL5ohF30ybUf6cHfCALnrol2RZlYsjc6K4ZHlt9uDGCFxLC41Dagufo8dx0NR7ctZDp46ZB5hK-zBn1jAWQCv3nqOLy6w/s640/scoop_001.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fennel Blossom and Lemon Balm Ice Cream with Absinthe</td></tr>
</tbody></table>
<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/AVvXsEhf5x38zLNNMR5qUPxjVPGWe41GYIlALiOwD81AhbmorSe6PWL-mJVgpA5bA5FIXziKVcGApI5r3JBeU6Ms26LjaBUUDCxWJFqwKGqsemEbEKnzwB_MqfAsF4kqu9iu-Ys53Ce1kA/s1600/snipped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5x38zLNNMR5qUPxjVPGWe41GYIlALiOwD81AhbmorSe6PWL-mJVgpA5bA5FIXziKVcGApI5r3JBeU6Ms26LjaBUUDCxWJFqwKGqsemEbEKnzwB_MqfAsF4kqu9iu-Ys53Ce1kA/s320/snipped.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using sharp kitchen scissors, snip the flower buds from their tiny stems. <br />
Do this over a bowl as the buds tend to fly around when released.</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<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/AVvXsEjCS9T48KAy_ocXGxA8JO3EZYvDmDVh4CaaNUcNbS0BFXKvCdbJ48WeOiSbsz7DjVU_IOa_xpd1-maest01WZ87j46sJwbC-qfKMs1EF7R_hiqeJ5WjZwT3oXAVWM8fn2qhynu2nQ/s1600/bruise.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCS9T48KAy_ocXGxA8JO3EZYvDmDVh4CaaNUcNbS0BFXKvCdbJ48WeOiSbsz7DjVU_IOa_xpd1-maest01WZ87j46sJwbC-qfKMs1EF7R_hiqeJ5WjZwT3oXAVWM8fn2qhynu2nQ/s320/bruise.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gently bruise the lemon balm leaves just before steeping them in the milk.</td></tr>
</tbody></table>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_C6se1Se25jIHeSxT9t78LckqyUOcR-C4HNdlDFSriW_1vlrb2RaoxwcolCaNMUEi7M8lCsTlObeSBhWNltCG8aRlsdCD66f09EqAv6kUS6s6fsVghVusIp8U6d-OvUQg6eL1_w/s1600/sugar.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_C6se1Se25jIHeSxT9t78LckqyUOcR-C4HNdlDFSriW_1vlrb2RaoxwcolCaNMUEi7M8lCsTlObeSBhWNltCG8aRlsdCD66f09EqAv6kUS6s6fsVghVusIp8U6d-OvUQg6eL1_w/s320/sugar.jpg" width="320" /></a></div>
<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/AVvXsEih30mNG73TuATGe8Zi2jrlbMErC6IOVvJMJSK-wnUIobNRTF9DjNpxOCgjsgFrFc8dzd0-q3tUbSRHXMxe93WgEChRldTTKywnqgUDOlK7ccBNBD-LK04EWEg4eJd9tnwAXwOP6w/s1600/whisked.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih30mNG73TuATGe8Zi2jrlbMErC6IOVvJMJSK-wnUIobNRTF9DjNpxOCgjsgFrFc8dzd0-q3tUbSRHXMxe93WgEChRldTTKywnqgUDOlK7ccBNBD-LK04EWEg4eJd9tnwAXwOP6w/s320/whisked.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While the buds and balm are steeping, whisk the egg yolks, sugar and salt.</td></tr>
</tbody></table>
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<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/AVvXsEhsTgI_bO2O_gL4diyUxFZp5UlvvdfJDN9YXMP2G5uvjleeoSKTd1kf442oU9-owmQleFBfu0WVw77XQKdd1moPPUXk7mnPegpJjXrz8VCtS9nSjJdOYlrcBgHupXT7XgBamzFOMA/s1600/sieve.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTgI_bO2O_gL4diyUxFZp5UlvvdfJDN9YXMP2G5uvjleeoSKTd1kf442oU9-owmQleFBfu0WVw77XQKdd1moPPUXk7mnPegpJjXrz8VCtS9nSjJdOYlrcBgHupXT7XgBamzFOMA/s320/sieve.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strain the milk through a <a href="http://astore.amazon.com/christinecook-20/detail/B001VZERX4" target="_blank">double-mesh</a> sieve,<br />
push on the herbs with the back of a spoon to extract all the flavors.</td></tr>
</tbody></table>
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<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/AVvXsEhQDb-cY21CFRmdVohSmW4XLuTxX9aZqW4XpRX4rGrxYHu0F9MuwwGYLoXPCPtMeB76mHkS_29iuLHLLoTHbMVybYe4OxzNdLjMnYg4lxB9rUrclT9wtpxhLiMivjRMZHiW7PACvg/s1600/absinthe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDb-cY21CFRmdVohSmW4XLuTxX9aZqW4XpRX4rGrxYHu0F9MuwwGYLoXPCPtMeB76mHkS_29iuLHLLoTHbMVybYe4OxzNdLjMnYg4lxB9rUrclT9wtpxhLiMivjRMZHiW7PACvg/s320/absinthe.jpg" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmmm. Absinthe. But just a touch. (Thank you,<a href="http://mrmilesjohnson.com/About" target="_blank"> Miles</a>!!)</td></tr>
</tbody></table>
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<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/AVvXsEizXD5NR_y55nXr_EuT-H42-Ow37HR3QKBNOAEyyveY_RF01WYNrZX22-wpnNrFOd9XWU5f8asjEAMfs9LnqM-4W6K9ETQssJpFraZJvcOR2MNk-TV5Q5tZ-3p1QeeFxFP7FQF5gg/s1600/yolks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizXD5NR_y55nXr_EuT-H42-Ow37HR3QKBNOAEyyveY_RF01WYNrZX22-wpnNrFOd9XWU5f8asjEAMfs9LnqM-4W6K9ETQssJpFraZJvcOR2MNk-TV5Q5tZ-3p1QeeFxFP7FQF5gg/s320/yolks.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs from my sweet hens have deep orange yolks.</td></tr>
</tbody></table>
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Enjoy!</div>
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<div style="text-align: left;">
<b><span style="color: #660000;">Fennel Blossom, Lemon Balm Ice Cream with Absinthe</span></b></div>
<div style="text-align: left;">
<i>Christine's original recipe</i></div>
<div style="text-align: left;">
Print</div>
<div style="text-align: left;">
<i><span style="color: #660000;">Ingredients:</span></i></div>
<div style="text-align: left;">
2 tablespoons fresh fennel flower blossoms, snipped from about 3 large umbels</div>
<div style="text-align: left;">
1 cup tightly packed fresh lemon balm leaves, lightly bruised in a mortar and pestle</div>
<div style="text-align: left;">
2 cups milk (can be whole or 2%)</div>
<div style="text-align: left;">
1 cup heavy cream</div>
<div style="text-align: left;">
4 large egg yolks</div>
<div style="text-align: left;">
1/2 - 2/3 cup sugar (I used 1/2 cup, you might like it sweeter)</div>
<div style="text-align: left;">
pinch sea salt</div>
<div style="text-align: left;">
1/2 to 1 tablespoon absinthe or Pernod (depending on your taste; optional)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i><span style="color: #660000;">Preparation:</span></i></div>
<div style="text-align: left;">
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<ul>
<li><span style="background-color: white;">Place fennel blossoms, bruised lemon balm leaves and milk in a medium saucepan over medium heat. Heat until milk forms small bubbles around the edge of the pan and steam begins to lift from the surface.</span></li>
<li><span style="background-color: white;">Remove the pan from the heat source, cover and let sit for at least 20 minutes to steep the herbs and extract their flavors.</span></li>
<li><span style="background-color: white;">While the herbs are steeping in the hot milk, whisk the eggs with the sugar and salt until well blended and the sugar begins to dissolve. Set aside.</span></li>
<li><span style="background-color: white;">Strain the milk through a <a href="http://astore.amazon.com/christinecook-20/detail/B001VZERX4" target="_blank">double-mesh sieve</a> to remove all remnants of the herbs, pushing on the herbs to extract all of the milk and good flavors.</span></li>
<li><span style="background-color: white;">Rinse the saucepan and add the strained milk back into it. Heat gently on low.</span></li>
<li><span style="background-color: white;">Whisking constantly, pour about 1/4 of the milk into the eggs. Now pour the tempered eggs back into the milk and heat gently, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and you can leave a track through it with your finger. Do not let the mixture boil or it will curdle.</span></li>
<li><span style="background-color: white;">Pour the mixture into a glass or ceramic bowl and let sit for about 10 minutes to cool slightly.</span></li>
<li><span style="background-color: white;">Stir the absinthe and cream into the milk-egg custard, mix well.</span></li>
<li><span style="background-color: white;">Cover the bowl and refrigerate 4 to 6 hours, overnight is best, or until the mixture is very cold.</span></li>
<li><span style="background-color: white;">Process in your</span><a href="http://astore.amazon.com/christinecook-20/detail/B00006363E" style="background-color: white;" target="_blank"> ice cream maker</a><span style="background-color: white;"> according to the manufacturer's directions.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzmghE1L__Htv2O3k1dOdgwnAjbnJtx14AIO0vpcTg1lZ2__vqabxRDmPGluEHJuLFan5G_J6Nx_J61NHiOC1NKUcsYUKqzERBBtzE2NWXQc1lOVr7m_UEbegYMfjtEfSMof2Rw/s1600/recipebox_sm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzmghE1L__Htv2O3k1dOdgwnAjbnJtx14AIO0vpcTg1lZ2__vqabxRDmPGluEHJuLFan5G_J6Nx_J61NHiOC1NKUcsYUKqzERBBtzE2NWXQc1lOVr7m_UEbegYMfjtEfSMof2Rw/s1600/recipebox_sm.jpg" /></a></div>
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This ice cream may be soft served straight from the machine but will be better if placed in a lidded container (put a piece or wax paper or plastic wrap over the ice cream before placing the lid on) and frozen for at least an hour.</div>
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Fennel and lemon balm grow fast and tall in my coastal northern California garden once temperatures warm and days get longer. My garden soil is amended with a mixture of well-composted, organic horse and chicken manure and composted vegetable matter. It drains well which is a must for these herbs.<br />
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Want to grow fennel and lemon balm in your garden? Try these links for growing tips and seed information:<br />
For fennel - <a href="http://www.heirloom-organics.com/guide/va/guidetogrowingfennel.html" style="background-color: white;">http://www.heirloom-organics.com/guide/va/guidetogrowingfennel.html</a><br />
For lemon balm - <a href="http://www.heirloom-organics.com/guide/va/guidetogrowinglemonbalm.html" style="background-color: white;">http://www.heirloom-organics.com/guide/va/guidetogrowinglemonbalm.html</a><br />
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<span style="font-size: xx-small;"><span style="background-color: white; color: maroon; font-family: arial;">Copyright © 2005-2012, </span><a href="http://christinecooks.blogspot.com/" style="background-color: white; font-family: arial;">Christine Cooks.</a><span style="background-color: white; color: maroon; font-family: arial;"> All rights reserved</span></span></div>Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com6tag:blogger.com,1999:blog-10950366.post-20205633269894377112012-07-09T12:42:00.000-07:002012-07-09T12:45:04.620-07:00Slow Cooker Braised Pork Belly<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLSoLIq_O3OEb_m6F4eXnTscB1hpLGuJZRIFne9cFBwULA7cej1Oa67jgEaxaIA-Y28468HlfnPm5aWyQnyTP1kv1acZTtRL6r7bGQquOFrXJGa1bCUEfSsCxk4W9T-VlYYwBpQ/s1600/braised_pork_belly_002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLSoLIq_O3OEb_m6F4eXnTscB1hpLGuJZRIFne9cFBwULA7cej1Oa67jgEaxaIA-Y28468HlfnPm5aWyQnyTP1kv1acZTtRL6r7bGQquOFrXJGa1bCUEfSsCxk4W9T-VlYYwBpQ/s640/braised_pork_belly_002.jpg" width="640" /></a><br />
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<span style="background-color: white;">Ok. I've never cooked pork belly before. Mr CC has had it in restaurants and has pretty much swooned over it. Me? Way too much fat to ingest. It was never on the</span><em style="background-color: white;"> list of foods I simply <strong><u>must </u></strong>prepare</em><span style="background-color: white;">.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtmFwvIwo3rsrdxn1R4ZBTO8V70qYSEg6DJDNC9Rfpgt5-xkU23pMvGXBM2gfri6VJSqRVLw030TtpZ2fSLJnwN5pl9KoH_BfbvZPvVyIzfHFp3DtkRDJUhZHDB4VWcTGZvR8tA/s1600/belly_raw_070612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtmFwvIwo3rsrdxn1R4ZBTO8V70qYSEg6DJDNC9Rfpgt5-xkU23pMvGXBM2gfri6VJSqRVLw030TtpZ2fSLJnwN5pl9KoH_BfbvZPvVyIzfHFp3DtkRDJUhZHDB4VWcTGZvR8tA/s400/belly_raw_070612.jpg" width="400" /></a></div>
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Until I saw a large slab of it at my most favorite<a href="http://www.northcoastco-op.com/" target="_blank"> local co-op</a>. Look at that meat to fat ratio, people! The clincher was it's<a href="http://www.ecodairyfarms.com/" target="_blank"> local</a>, organic, pasture-raised pork and I wasn't going to take a pass on that.<br />
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All I know about pork belly is this: It usually has a very high fat to meat ratio; has become <em>de rigueur</em> in many fine restaurants; bacon resides therein.<br />
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That's it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB5_J94ff16USl3A-2-gLLdbLtssXJBxZ-s7n_YwftcwA1GMDHWxIfyE37cF_2aLWxgovF0E79REkQe89GrcMoOew29vcXU8UjHrezmevbUHGZipRjpTSXG1UcFGg5zEhb4QCcA/s1600/braised_pork_belly_070812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB5_J94ff16USl3A-2-gLLdbLtssXJBxZ-s7n_YwftcwA1GMDHWxIfyE37cF_2aLWxgovF0E79REkQe89GrcMoOew29vcXU8UjHrezmevbUHGZipRjpTSXG1UcFGg5zEhb4QCcA/s640/braised_pork_belly_070812.jpg" width="640" /></a></div>
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Here's what I observe about pork belly: The fat is mostly <b>around</b> the meat, not really<strong> in</strong> the meat.<br />
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Deduction: Braising must happen.<br />
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So I went merrily on my way, winging this recipe. I must tell you now that today I actually looked up the methods used to braise pork belly and almost all of them instruct to cover the meat in a liquid. Hmmm...<br />
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Didn't do that. I thought with so much fat around the meat the slow cooker would render it into liquid and the liquid fat, along with the aromatics, would make the pork tender.<br />
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I got most of that right, but you know what they say about horseshoes... Turns out that after 4 hours the pork was actually cooked through but really tough, the liquid covering only about half of it.<br />
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That's when I punted, set the slow cooker on Low for 8 more hours (12 total) and every few hours turned the belly over and occasionally basted the top with the juices. After 12 hours it was pull-apart tender yet still slice-able, and very, very tasty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVe30yBWQNJRkSi6VBc_dZjwMWH9UC3xCHD0XobSbpN3QQhxOIk9dUrsG_ExwN7YSkGdWwKcrg-YboIwI0X6yrIplg0YTipix4CAcm_MaPxhKG_l4e8I1rYzuqTXlfW-EwLpn5Pw/s1600/bay_allspice_juniper_070612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVe30yBWQNJRkSi6VBc_dZjwMWH9UC3xCHD0XobSbpN3QQhxOIk9dUrsG_ExwN7YSkGdWwKcrg-YboIwI0X6yrIplg0YTipix4CAcm_MaPxhKG_l4e8I1rYzuqTXlfW-EwLpn5Pw/s400/bay_allspice_juniper_070612.jpg" width="400" /></a></div>
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Now let me tell you about the liquid: It's good. It's<em> Really</em> good. A combination of rendered fat, juices from the meat, the spice berries, bay leaves and gin. I have no idea what inspired me to use that combination of aromatics, they just sounded good. When I got to the juniper berries is when I jumped to gin; seemed like a good idea and I'm happy with it. Mr CC is too. Use a <a href="http://blackwoodsgin.net/index.php" target="_blank">good gin</a> for this: not too dry, not too floral.<br />
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The fat? As I said, the meat to fat ratio in this particular belly was high on the meaty side. Also, I'm not so worried about a moderate amount of animal fat when I know the source and this comes from an organic, sustainable farm about 60 miles from my kitchen, <a href="http://www.ecodairyfarms.com/Pork.html" target="_blank">Alexandre Farm</a>. If you're going to eat meat, you should know whence it hails.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC66IuXDLLed8vFrMLZifYzmF7Xq0MPKvabWoz0O7Ck6EQAf2HtKdgtOngY79cDP9MtghEYB2MRX4EpdS89KCfLFfrjSHDyPYA1TI0ySOSdYyE0P9yPBLDgo1oncSnmJUb4hl8w/s1600/pork_belly_braised.jpg" imageanchor="1" style="background-color: white; clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC66IuXDLLed8vFrMLZifYzmF7Xq0MPKvabWoz0O7Ck6EQAf2HtKdgtOngY79cDP9MtghEYB2MRX4EpdS89KCfLFfrjSHDyPYA1TI0ySOSdYyE0P9yPBLDgo1oncSnmJUb4hl8w/s200/pork_belly_braised.jpg" width="200" /></a><br />
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<b><span style="color: #660000;">Slow Cooker Braised Pork Belly</span></b><br />
<i><span style="font-size: x-small;">Christine's original recipe</span></i><br />
<a href="https://sites.google.com/site/christinecooksrecipes/slow-cooker-braised-pork-belly" target="_blank">Print</a><br />
<i><span style="color: #660000;">Ingredients:</span></i><br />
3 pounds lean pork belly<br />
8 allspice berries<br />
8 juniper berries<br />
3 fresh bay leaves, crushed<br />
Generous amounts of kosher salt and fresh cracked black pepper<br />
1/4 cup good gin (could use more)<br />
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<i><span style="color: #660000;">Preparation:</span></i><br />
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<ul>
<li><span style="background-color: white;">If silver skin is present, remove as much as you have the patience for, using a sharp boning knife.</span></li>
<li><span style="background-color: white;">Season the meat all over with the kosher salt and cracked black pepper then place in the bottom of a slow cooker large enough to hold the meat without touching the sides too much. I put the fattier side down first then turned it over later.</span></li>
<li><span style="background-color: white;">Sprinkle the spice berries over the meat and put the crushed bay leaves around the edges.</span></li>
<li><span style="background-color: white;">Pour the gin around the sides of the meat so it gets underneath.</span></li>
<li><span style="background-color: white;">Turn the slow cooker on low for 10 - 12 hours and walk away, returning occasionally to turn the meat and baste it.</span></li>
<li><span style="background-color: white;">When the meat is fall-apart tender, remove from the crock pot and allow it to rest for a bit before serving.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFl_Qc4duQ7LQBLfpXl6ETUKOzn8_0458NHfd-_DVoXsaTbvN_1_S3RL5-CeBGda745U94a-1AycOm2aGzH-b5eMPRxHN7ZyzGFEW-enU0LhSG1IWgEsBlXSAK7YWzXVGg63WDDA/s1600/recipebox_sm.jpg" imageanchor="1" style="background-color: white; clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFl_Qc4duQ7LQBLfpXl6ETUKOzn8_0458NHfd-_DVoXsaTbvN_1_S3RL5-CeBGda745U94a-1AycOm2aGzH-b5eMPRxHN7ZyzGFEW-enU0LhSG1IWgEsBlXSAK7YWzXVGg63WDDA/s1600/recipebox_sm.jpg" /></a><br />
<span style="background-color: white;"><i><span style="color: #660000;">Serving suggestions:</span></i></span><br />
<span style="background-color: white;">Thinly sliced over a salad of garden greens. Use some of the juices to make a vinaigrette.</span><br />
<span style="background-color: white;">Dice small, sear briefly in a hot pan, sprinkle on scrambled eggs.</span><br />
Warm, thick slices over <a href="http://christinecooks.blogspot.com/2010/12/lentils-braised-in-red-wine-with-seared.html" target="_blank">green lentils</a> (leave out the duck). (You may want to prepare this when most of the US is not experiencing the heat of this particular summer.)<br />
<span style="background-color: white;">Place warm slices with juices on a sturdy grilled bun, top with favorite condiments, garden lettuce, sliced tomato.</span><br />
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<i><span style="color: #660000;">More notes:</span></i><br />
<span style="background-color: white;">Store the pork belly in its juices in a covered container. Refrigerate.</span><br />
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<span style="font-family: arial;"><span style="color: maroon;"><span style="font-size: xx-small;">Copyright © 2005-2012, </span><a href="http://christinecooks.blogspot.com/"><span style="font-size: xx-small;">Christine Cooks.</span></a><span style="font-size: xx-small;"> All rights reserved</span></span></span></div>Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com6tag:blogger.com,1999:blog-10950366.post-76388978791118112802012-06-18T14:44:00.000-07:002012-06-18T14:47:02.660-07:00California Walnut Wine<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/AVvXsEj8IpAxvtM_uzmdXBTXd6VU4pZTveUTk7x0kySOz_Z6peIsw5o2URArhJq2_lLeYnThs287zOC3KfvaIihQflxZFgJgRz9YaCvEwdZruhQwJCqcLRtisZ4sPM-z8m74iGjYka6gjQ/s1600/jar_001_061112.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IpAxvtM_uzmdXBTXd6VU4pZTveUTk7x0kySOz_Z6peIsw5o2URArhJq2_lLeYnThs287zOC3KfvaIihQflxZFgJgRz9YaCvEwdZruhQwJCqcLRtisZ4sPM-z8m74iGjYka6gjQ/s640/jar_001_061112.jpg" width="572" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Walnut Wine version one</td></tr>
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On June 7th my green walnuts arrived. Fresh, cool, with a slight sheen of moisture, smelling like an entire walnut orchard in a box: acrid, pungent. If you've ever walked amid an orchard of walnut trees on a warm late spring day, you'll know what I mean.<br />
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On June 9th, I made walnut wine. Three slightly different ways, but basically following this<a href="http://kitchen-notebook.blogspot.com/2006/07/vin-de-noix.html" target="_blank"> recipe on Lucy's blog.</a><br />
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I've been wanting to make walnut wine, or <i>vin de noix</i> as it's known in France, for about 4 years but the timing was never right. Green walnuts are picked and shipped around the first week in June here in California, sometimes mid-June in the foothills if the weather is cool, and they cannot sit around waiting until one can "get to them".<br />
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Green walnuts do not wait. They age and get wrinkles. They get dark blemishes. The green husk can turn mushy, the center changes from embryonic to, well, more like a nut.<br />
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You don't want any of these things to happen.<br />
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No, your green walnuts should be so young and nubile that you can stick a pin through them and these babies passed the pin test with flying colors.<br />
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Well, this year the harmonic convergence of time, ingredients and nuts came together and my first attempt at making walnut wine is now in process. And after making up the first jar, I took some liberties, made a few tweaks. You will too once you get the hang of this. I thought of so many more possibilities after cutting that last walnut and placing it in its jar that I've already made notes for next year's bottling.<br />
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<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/AVvXsEgW5sSZsB9me1zdpsD0hgmaUuokCUbQRk7GEMTxhP_lkFMILeQzFbD0s9eoTpLEZCZ7iMPeUhMale3ILekoo3mluatd2Y7_fm4t1yF0EtuyFJg-y_m16R8_gUBaAj4XwbK1tntU-Q/s1600/jars_002_061112.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5sSZsB9me1zdpsD0hgmaUuokCUbQRk7GEMTxhP_lkFMILeQzFbD0s9eoTpLEZCZ7iMPeUhMale3ILekoo3mluatd2Y7_fm4t1yF0EtuyFJg-y_m16R8_gUBaAj4XwbK1tntU-Q/s320/jars_002_061112.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Walnut Wine, Jars #1 and 2</td></tr>
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The two jars above hold 3 liters each so I doubled Lucy's ingredients list and more than doubled the amount of walnuts per jar because I had a total of 56 walnuts and wanted to use them all in this endeavor.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5aU9MtJ4MU1OlM9A5hujfr1LPTbfcw5MtvgvE5yv_ptQNWTl14MWo2f2-P9dIP8fzNTmmCpSbwKgfji0lQdVJ8NHfuCHm253gNlNPXgvEg3ihDdHPiiw2kwk7ElL42zelciiYw/s1600/jars_003_061112.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5aU9MtJ4MU1OlM9A5hujfr1LPTbfcw5MtvgvE5yv_ptQNWTl14MWo2f2-P9dIP8fzNTmmCpSbwKgfji0lQdVJ8NHfuCHm253gNlNPXgvEg3ihDdHPiiw2kwk7ElL42zelciiYw/s320/jars_003_061112.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jar #3 in the middle of this photo holds 2 liters</td></tr>
</tbody></table>
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<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">For the 3-liter jars I made the following adjustments (follow</span><a href="http://kitchen-notebook.blogspot.com/2006/07/vin-de-noix.html" style="background-color: white;" target="_blank"> the basic recipe here</a><span style="background-color: white;">):</span></div>
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Jar #1: 20 quartered green walnuts, 1 liter vodka, 1 bottle white Bordeaux wine to top off the jar, </span><span style="background-color: white;">3 cloves, 2 star anise and 4 Sichuan peppercorns, </span><span style="background-color: white;">3 thick slices Cara Cara orange.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Jar #2: Same amount of nuts, </span><span style="background-color: white;"><i>California Rare White</i>, which is a blend of Sauvignon blanc, Chardonnay, Marsanne and Semillion, </span><span style="background-color: white;">5 cloves, 1 star anise, 4 Sichuan peppercorns, 1/2 cup </span><span style="background-color: white;">maple syrup plus 1/3 cup vanilla sugar (home made), 4 orange slices, and only 1/3 of a vanilla bean.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Jar #3 (the 2-liter one): 15 nuts (yeah, it should be 16 but one had some damage so I tossed it), 700 ml vodka, 3/4 cup coconut palm sugar, 1 star anise, 4 clove, 1/2 of a vanilla bean, 2 slices of orange and topped it off with the white Bordeaux.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">These lovelies are sitting in our cool wine vault. I visit them often, cooing sweet nothings to their impervious glass walls.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">I'll be bottling them around the 9th of August. Check back for an update.</span><br />
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This year's walnuts came from <a href="http://www.walnuts.us/id3.html" target="_blank">Haag Farms</a> in Esparto, California, a few miles up the road from where <a href="http://www.wintersca.net/" target="_blank">Mr CC and I lived</a> almost 20 years ago.<br />
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And for comparison, another source I hope to try next year is <a href="http://www.localharvest.org/clary-ridge-ranch-green-walnuts-M17117" target="_blank">Clary Ridge Ranch</a>, where the green walnut harvest is shipped about 2 weeks later than valley nuts. <br />
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<span style="font-family: arial;"><span style="color: maroon; font-size: xx-small;">Copyright © 2005-2012, <a href="http://christinecooks.blogspot.com/">Christine Cooks.</a> All rights reserved</span></span></div>Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com7tag:blogger.com,1999:blog-10950366.post-61469142758157495322012-06-04T19:44:00.002-07:002012-06-18T15:07:48.410-07:00Apple-Cinnamon Bread Pudding with Fresh Apples<div class="separator" style="clear: both; text-align: center;">
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Once in a great while I just have to make something sweetly ooey-gooey delicious (and, um, fattening), not just to satisfy a personal craving, but also to assure Mr CC that I've still got the chops. Plus, lucky him, he gets to eat (most of) the results.<br />
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So, this here before you is a moist, creamy, crusty, raisin-walnut-apple-y, boozey bread pudding that I defy even the staunchest dieter to resist: It's got sugar but not too much; it's got cream but just enough to make your belly grin; it's got toasted, challah-like cinnamon-apple bread (mine was locally produced. Plain challah would be fine as would any sturdy bread but you may have to up the sweetness a bit); it's got fresh, chunked up apples, and it's got a tipple of bourbon - just because.<br />
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I won't lie; one of my favorite celebrity chefs (and I don't have many), <a href="http://www.cookingchanneltv.com/symons-suppers/index.html" target="_blank">Michael Symon</a>, made a version of this and I've adapted <a href="http://www.cookingchanneltv.com/recipes/michael-symon/apple-bread-pudding-recipe/index.html" target="_blank">that recipe</a> for myself. And you.<br />
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Plan ahead for this one; there is some refrigeration time before baking.<br />
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<span style="color: #660000;"><b>Apple-Cinnamon Bread Pudding with Fresh Apples</b></span><br />
<span style="color: #660000; font-size: x-small;"><a href="https://sites.google.com/site/christinecooksrecipes/apple-cinnamon-bread-pudding-with-fresh-apples" target="_blank">Print recipe</a></span><br />
<a href="http://www.cookingchanneltv.com/recipes/michael-symon/apple-bread-pudding-recipe/index.html" target="_blank"><span style="font-size: x-small;">Adapted from Michael Symon's Sunday Suppers</span></a><br />
<i><span style="color: #660000;"><b>Ingredients:</b></span></i><br />
1 loaf <a href="http://losbagels.com/products/breads/cinnamon-apple-bread" target="_blank">cinnamon-apple bread</a> - cut into 1-inch cubes, toasted, makes 6-8 cups<br />
4 Granny Smith apples, peeled, cored and cut into 1-inch chunks<br />
1 tablespoon fresh lemon juice<br />
unsalted butter for the dish<br />
6 large eggs or 12 ounces (my chickens lay<u> very </u>large eggs so I measure by volume)<br />
2 cups whole milk<br />
1 cup heavy cream (plus more for serving - optional)<br />
1/3 cup Splenda/Sugar Blend or 2/3 cup sugar<br />
1 tablespoon great bourbon such as Maker's Mark<br />
1 teaspoon good vanilla<br />
1/2 teaspoon fine kosher salt<br />
1/4 teaspoon freshly ground nutmeg<br />
1/4 teaspoon cinnamon (preferably organic Saigon)<br />
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<i><span style="color: #660000;"><b>Preparation:</b></span></i><br />
Heat oven to 350 degrees F. Place the bread cubes in a single layer on several baking sheets. Bake in the oven until golden brown, shaking the pan several times so it won't burn. You may have to switch the pans around to avoid oven hot spots. Remove croutons from oven and allow to cool completely.<br />
Butter an eight to ten-cup dish, rectangular or round, and set aside.<br />
Peel, core and dice the apples, placing them in a large bowl. As you work, sprinkle the diced apples with lemon juice as they layer up in the bowl; this will keep them from getting discolored.<br />
When the croutons are cool, place them in the baking dish topped with the diced apples. Toss briefly to lightly mix.<br />
Whisk together the eggs, milk, cream, sugar, vanilla, salt, cinnamon and nutmeg until well blended. Whisk in the bourbon.<br />
Pour the egg mixture over the crouton-apple mixture, pushing the croutons into the custard as much as possible (they will pop up of their own accord anyway, so what you want to do is get them moistened). Cover with plastic wrap and refrigerate for several hours, occasionally pushing the croutons into the custard.<br />
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<span style="color: #660000;"><i><b>To bake:</b></i></span><br />
Heat the oven to 350 degrees F.<br />
Place the pudding-filled baking dish inside of a larger roasting pan and fill the roasting pan with hot water so it comes halfway up the sides of the baking dish.<br />
Place the whole thing into the oven and bake for 45 minutes to 1 hour or until the top is golden brown and a wooden pick comes out clean when inserted into the center of the pudding.<br />
Allow the pudding to cool to just warm or room temperature.<br />
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<b><span style="color: #660000;">Serving suggestions:</span></b><br />
Spoon several tablespoons of heavy cream onto a dessert plate and top with a scoop of warm bread pudding. Drizzle a bit more cream over the pudding and serve immediately.<br />
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While the pudding is baking, whip some heavy cream, adding a bit of sugar and a few teaspoons of bourbon, until stiff peaks form. Keep chilled. Top pudding with a dollop of whipped cream and a dusting of cinnamon just before serving.<br />
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To refrigerate leftovers, don't cover with plastic wrap which will cause condensation to form which will water the top of the pudding. Instead loosely drape with parchment paper.<br />
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Bon appétit.<br />
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<span style="font-size: xx-small;"><span style="color: maroon; font-family: arial;">Copyright © 2005-2012, </span><a href="http://christinecooks.blogspot.com/" style="font-family: arial;">Christine Cooks.</a><span style="color: maroon; font-family: arial;"> All rights reserved</span></span></div>Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com7tag:blogger.com,1999:blog-10950366.post-27349099887550412342012-05-13T14:12:00.000-07:002012-05-13T14:12:40.746-07:00Kitchen Gadgets I Could Live Without But Would Prefer Not To: 1970s Nutmeg Grater<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oQHVnn9W8-WPKioGOA2x26RGCU-xx9SBeUNUv8_v4pTM-kCNUie-LtfVKyHn4dG7GBO3MocT0P0Ju5zGU9C9JwCxRhdLCwEB0DffC9kDnVE-F1pnmIPzlc_EcFyMwwwJ9qazcg/s1600/nutmegs_grater.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oQHVnn9W8-WPKioGOA2x26RGCU-xx9SBeUNUv8_v4pTM-kCNUie-LtfVKyHn4dG7GBO3MocT0P0Ju5zGU9C9JwCxRhdLCwEB0DffC9kDnVE-F1pnmIPzlc_EcFyMwwwJ9qazcg/s640/nutmegs_grater.jpg" width="640" /></a></div>
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This vintage nutmeg grater has graced my kitchen and grated my nutmegs for 37 years (I counted backwards and, yes, that's about right). I bought it at a now-closed (and more's the pity) gift store in downtown Davis, my hometown, called <a href="http://daviswiki.org/Discoveries" target="_blank">Discoveries</a>, a place with small beginnings in 1960 that grew to occupy three levels - basement, main and 2nd floor - next to what used to be the Cinema II indie movie theater. My older boys will remember fondly the basement level, filled with quality childrens' toys including their beloved Legos.<br />
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Discoveries was the first gift store of its kind in Davis to feature greeting cards that were not Hallmark (a rarity in those days), small kitchen appliances, table top ware (I bought my first cloth napkins there - probably in shades of avocado and gold), small unique gifts, the sweetest gift wrap around - their signature emblem sticker, a gold sunburst, affixed a tiny bouquet of dried straw flowers to each beautifully wrapped package - and the most complete section of kitchen gadgets I've seen anywhere. Bar none. One could say, and I do, that my kitchen began in Discoveries.<br />
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Dorothy Briggs, one of the original three owners who went on to be the sole owner/manager until 1993, was a pretty scary lady. As a newly married 23 year old, I remember when I wanted to return a duplicated wedding gift and she glowered at me, sending me away with a curt admonition to "come back when it's not so busy" and just <em>what was I thinking, anyway?</em><br />
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So, what's so special about this nutmeg grater? It's made of stainless steel, has never worn out (I stopped using pre-ground nutmeg when I bought this, freshly grated nutmeg being far superior), the non-grated portion of a nutmeg nut may be stored in the lidded compartment,<strong> and</strong> it was fabricated in West Germany. Yes, West Germany. Which, last time I looked, does not exist anymore.<br />
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Kinda like Discoveries.<br />
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You can buy a stainless steel nutmeg grater, made in China, in my <a href="http://astore.amazon.com/christinecook-20/detail/B0000CFOTJ" target="_blank">Amazon Store</a>, but if you truly want one like I have you'll have to go antique hunting.<br />
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<span style="font-family: arial;"><span style="color: maroon;"><span style="font-size: xx-small;">Copyright © 2005-2012, </span><a href="http://christinecooks.blogspot.com/"><span style="font-size: xx-small;">Christine Cooks.</span></a><span style="font-size: xx-small;"> All rights reserved</span></span></span></div>Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com3tag:blogger.com,1999:blog-10950366.post-44464869208718095742012-05-11T16:30:00.000-07:002012-05-11T16:41:01.784-07:00Slow Cooker Braised Rabbit with Garlic, Cippolini Onions & Thyme<br />
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I am not feeling well. Haven't been for almost a month. That nasty cold/flu thingy knocked me flat. A few days ago I began to recover; almost felt like myself again. Went back to work, saw a few plays in Ashland. Felt not perfectly fine, but at least better. Then the headaches began, temperature spiked, felt hot, clammy, chilled all in the same minute. Went to the doc and whaddaya know? I have a sinus infection. Arrrg. Back to laying around, trying to rest, trying to get better.<br />
Soooo boring.<br />
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Why am I sharing this? Two reasons: 1) If you get, or have, that nasty cold/flu thingy?, take good care of yourself. Get plenty of rest and do not jump up and do the samba just because you think you are better. It's a nasty, nasty virus that will knock you down again if you get too cocky; 2) The dish you see above is directly related to how much effort I was willing to put into dinner. For all that, I was able to use ingredients I already had in the house and garden, it required very little prep time, and turned out to have the taste and comfort level my weary self was craving. The look of the finished dish isn't going to win any awards, I know that, but comfort level? A winner for sure.<br />
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So here's what you do (and in the Cook's Notes I'll tell you what I would do differently next time):</div>
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Pull a rabbit out of your <strike>hat</strike> freezer and defrost it overnight in the fridge. If you don't have a rabbit, use a chicken.</div>
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Peel six red cippolini onions and twelve or more cloves of garlic. Leave them whole. Get out some whole peppercorns (Tellicherry are my favorite), some flakey sea salt, a couple of bay leaves (fresh if you can get them; I happen to have a bay tree growing just outside my door) and a handful of fresh thyme sprigs. If you have some bacon hanging around, already cut into large-ish dice and already cooked (because Mr CC has been cooking for me and he loves bacon), use about a half cup of that. (If you are feeling well enough to go to the store, buy some good smokey bacon, cut it into large-ish dice - about 3/4-inch square - and cook it.)</div>
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You will need some dry white wine (I used a Sauvignon Blanc) and some homemade or low-sodium store-bought chicken stock.</div>
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And that's it.</div>
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In the slow cooker, lay down the whole onions, garlic cloves and peppercorns first then place 1/2 of the thyme sprigs over them, then 1/2 of the bacon pieces.<br />
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Sprinkle the rabbit all over with sea salt and fresh-ground black pepper to your liking.</div>
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Quickly sear the rabbit in a hot skillet, in a slick of bacon fat if you have it, if not, olive oil with a small amount of butter is fine, until lightly browned all over, then place the rabbit over the aromatics in the slow cooker. Using 1/2 of the white wine, deglaze the skillet, scraping loose the browned bits from the bottom and pour that over the rabbit.</div>
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Sprinkle the remainder of the bacon pieces and the remainder of the thyme sprigs on top of the rabbit.</div>
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Gently pour in the rest of the white wine and the chicken stock.</div>
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Set the slow cooker to high for the first 4 hours, then low for the next 4-6 hours, depending on how long it takes your slow cooker to render the rabbit fall-off-the-bone-tender.</div>
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Go back to bed and <strike>wait</strike> rest.<br />
After 4 hours the scent wafting through the kitchen will drive you crazy, but you must wait until tenderness is achieved.<br />
Sleep a little, it'll help.</div>
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<strong><span style="color: #660000;">Slow Cooker Braised Rabbit with Garlic, Cippolini Onions and Thyme</span></strong></div>
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<em>Christine's Original Recipe</em></div>
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<a href="https://sites.google.com/site/christinecooksrecipes/slow-cooker-braised-rabbit-with-garlic-cippolini-onions-and-thyme" target="_blank">Print</a></div>
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<span style="color: #660000;">Ingredients:</span></div>
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1 whole rabbit, skinned (a chicken may be substituted)</div>
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12 cloves garlic, peeled and left whole</div>
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6 cippolini onions (red or yellow), peeled and left whole</div>
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10-12 sprigs fresh thyme</div>
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2 bays leaves, fresh if you have them, dry are ok</div>
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1/2 cup cooked bacon pieces in approx. 3/4-inch dice</div>
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5-6 whole peppercorns</div>
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sea salt and freshly-ground black pepper to taste</div>
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1 and 1/2 cups dry white wine, divided</div>
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1 cup low-sodium stock (preferrably home made)</div>
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<span style="color: #660000;">Preparation:</span></div>
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Place the onions, garlic and peppercorns in the bottom of a slow cooker. Sprinkle with 1/2 of the bacon and 1/2 of the thyme sprigs.</div>
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Sear the rabbit in a skillet over high heat in a small amount of fat (bacon fat, duck fat, olive oil, butter - your choice) until golden brown. Adjust heat so rabbit doesn't burn.</div>
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Place the seared rabbit over the aromatics in the slow cooker.</div>
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Pour 1/2 of the white wine into the hot skillet and scrape up the browned bits from the bottom, allowing the wine to reduce by half. Pour this over the rabbit.</div>
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Sprinkle the remaining bacon pieces over the rabbit followed by the remaining sprigs of thyme.</div>
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Pour the chicken stock and remainder of the white wine into the slow cooker, put the lid on and set the cooker to High for the first 4 hours, then to Low for 4-6 hours thereafter.</div>
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If necessary, it's okay to turn the rabbit over once or twice during cooking.</div>
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When the rabbit is tender, turn the slow cooker off or set it on Hold. Using tongs, remove all the thyme stems.</div>
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Transfer the rabbit to a warmed plate and divide into individual portions. Spoons the onions, garlic and juices over and around the rabbit and bring it to the table.</div>
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<strong><span style="color: #660000;">Cook's Notes:</span></strong></div>
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Had I been feeling better, I'd have cut the rabbit into serving pieces before searing and cooking. I think it would be much more manageable that way. That said, this wasn't all that unmanageable.</div>
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Watch out for bones: this isn't chicken (or maybe you used a chicken?), rabbit bones are tiny. </div>
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<span style="font-family: arial;"><span style="color: maroon;"><span style="font-size: x-small;">Copyright © 2005-2012, </span><a href="http://christinecooks.blogspot.com/"><span style="font-size: x-small;">Christine Cooks.</span></a><span style="font-size: x-small;"> All rights reserved</span></span></span></div>Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com5tag:blogger.com,1999:blog-10950366.post-77233619510186831722012-05-10T18:30:00.000-07:002012-05-10T18:30:00.725-07:00Coming Out From Under a Rock . . .<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWp-BZByyX0_CQRq0NY5s89GsX789xZ6PQh-6YGzULtgrp3rvwZj2eFQsYWGBdduoXsNugK7Qc-4pQGwKdRVs-9KRBpIeR0FZxViWNCuleqJXg3yr9K7ra1CmabnVA9WadLdcAQ/s1600/black_white_house.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="537" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWp-BZByyX0_CQRq0NY5s89GsX789xZ6PQh-6YGzULtgrp3rvwZj2eFQsYWGBdduoXsNugK7Qc-4pQGwKdRVs-9KRBpIeR0FZxViWNCuleqJXg3yr9K7ra1CmabnVA9WadLdcAQ/s640/black_white_house.jpg" width="640" /></a></div>
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. . . at least I hope so.<br />
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It has been awhile since I've shown up here. And to be honest, what posts I have written in the past seven months did not have my heart in them. I didn't know what to say. What to write. Simply carrying on as though nothing had happened is not my style. When changes occur, when life throws punches, I want to share. I am an explainer. But you know, some things are too private.<br />
So I was quiet.<br />
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When I read the recent post of a blogger for whom I have tremendous respect, there it was: A way with words to re-enter the world of recipes, stories and photos without spilling my guts. In other words, come out from under my rock. Because make no mistake, I've been in hiding.<br />
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So now, with a bit of trepidation, I will begin again, trying out my voice, here on these pages.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jw1EK5wesRQSovjXDplQpa0CnupysVlF8DPI7qvi8NIgXkfi56LCeR7U-zpU-QVU5jC-BzsfjpowwKVw0Lq4MD0ljCw_JXb8mAxELg9w4uBSLU9NY8k7FBCxyT9zrFvjLsLNuw/s1600/slow_cooker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jw1EK5wesRQSovjXDplQpa0CnupysVlF8DPI7qvi8NIgXkfi56LCeR7U-zpU-QVU5jC-BzsfjpowwKVw0Lq4MD0ljCw_JXb8mAxELg9w4uBSLU9NY8k7FBCxyT9zrFvjLsLNuw/s400/slow_cooker.jpg" width="400" /></a></div>
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This minute, there is a whole rabbit braising away in my slow-cooker. I didn't mean to be a copycat, in fact had forgotten all about <a href="http://kitchen-notebook.blogspot.com/2012/05/lapin-en-gibelotte.html" target="_blank">the recipe</a> when I pulled the rabbit out of the freezer, and I certainly chose my own ingredients for my own reasons but, all the same, something was resonating in my culinary sub-conscious so I've got to credit and thank Lucy for my inspiration - on so very many levels - for the recipe to follow . . .<br />
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<span style="font-family: arial;"><span style="color: maroon;"><span style="font-size: x-small;">Copyright © 2005-2012, </span><a href="http://christinecooks.blogspot.com/"><span style="font-size: x-small;">Christine Cooks.</span></a><span style="font-size: x-small;"> All rights reserved</span></span></span></div>Christinehttp://www.blogger.com/profile/04269469384082089761noreply@blogger.com6